I figure what the hell im a mod i can do this

im hungry and well moko knows what he is talking about so does Zero so guess what im going to try and bring some flavour to BB since not much else is happening here right now in the spirit of drunken flanel wearing canadians

lets mix it up a bit

for those of you just joining us observe the AN bp thread

the name of the game is you must post a spicy recipe in order to post if there is no recipe say bye bye to the post :Pcan you say power abuse

So here is my contribution

3 LBS is Chili grind Beef
2 LBS Ground Turkey
2 LBS Ground Pork
1 Large Spanish Onion
1 Large Bermuda Onion
1 Large 1023 Sweet Onion
1 Garlic bulb
1 Large Green Bell Pepper
1 Large Red Bell Pepper
1 Large Yellow Bell Pepper
10 assorted colored (red/yellow/orange) Habaneras Peppers
2 Cans of minced Tomatoes
16 oz of Tomato sauce
5 Tablespoons Chili Pepper
3 Tablespoons of Cornmeal

In a very large pot brown all of the meat and drain the fat and grease

While it is browning peel and 1/4 the onions peel the garlic cloves and mince in a blender stir this into the browned meat and simmer on a low heat stirring constantly

While thats happening wash and remove the seeds from the peppers and mince in the blender stir that into the mixture and add the tomatoes and tomato sauce

Stir in the chili pepper and simmer on a low flame (stirring constantly to keep it from burning at the bottom of the pot) for 3 hours

add the Cornmeal and simmer and stir for another hour

Put into Seal-a-Meal vacuum bags while warm and freeze when ready to eat stab some vent hole in the top of the Seal-a-Meal bag and microwave for a couple of minutes (it takes about 4-5 minutes in mine)

Serve in a bowl on top of Oyster crackers and sprinkle grated sharp cheddar on top

Do not smoke while taking a dump and see the doctor if you start to bleed from the butt

Please people add your own explosive recipes

[This message has been edited by warweed12 (edited 03-19-2006).]

oh yeah that should serve about 25 drunken canadians or 18 really drunken canadians and with the assistance of beer you may even get some RPC's {rocket propelled chili's} enjoy

This man ate a little to much



he was doomed from the start

[This message has been edited by warweed12 (edited 03-19-2006).]

Ass burners

1 1/2 kg chicken wings tips cut off

Chilli Sauce

3 red chilies, seeded and chopped
1 tablespoon grated ginger
2 cups water
2/3 cup soya sauce
1/2 cup white wine vinegar
2/3 cup sugar
1/2 cup chopped fresh coriander leaves (cilantro)

1. Place chilli, ginger, water, soya sauce, vinegar and sugar in a deep frying pan and simmer over medium heat

2. Allow to simmer for 3 minutes

3. Add chicken wings and cook covered for 35 minutes turning occasionally

4. Remove lid from pan and continue cooking for 25 minutes turning the chicken pieces till it is cooked and well coated in the chilli sauce

5. Stir through the coriander leaves and serve with steamed rice and greens

Enjoy

This is called mexican fondue, very easy to make and can be pretty spicy.


1 (15-1/2 ounces) can refried beans
1/2 pound (2 cups) grated cheddar cheese
2 Tbsp butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup of any American lager at room temperature
1 cup diced Jalepenos peppers (no seeds please!)

Combine refried beans, cheddar cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, takes around 10 to 12 minutes. Add beer gradually, while stirring. Transfer to a fondue pot.

Ta Dah!!!! Just dip tortilla chips or (for you fatties) pork rinds!

I'm not sure whether or not a stout ale would make the fondue taste better as opposed to the American lager.

Moko's hot spicy balls :P

I'm posting this because of a request
These should only be served to concenting adults, who are fully aware of the consequences of eating an "explosive riceball"

Mokothars explosive riceballs

An explosive rice ball is simply a ball of sushi with a solid core of wasabi.

making sushi

A lot of people think they can cook rice by tossing it into boiling water, a severe mistake! In order to prepare sushi, seasoned sticky rice, you'll have to be both patient and practiced, it's hard to get your rice just right.

here's a pretty basic recepy for decent rice

Get some short grain rice, the rounder, the better. Wash this thoroughly to remove all talc or similar substance. If you're not using a colinder to wash your rice, always wash it an odd number of times. (tradition)

Put your washed rice into a pot and add water untill all the rice is submerged and theres 50% of the rices volume worth of water on top.

Personally, I like to add my vinegar, salt and sugar before cooking and steaming my rice, rather than adding it afterwards.

The amount of vinegar, sugar and salt to add to your rice greatly depends on your personal taste.
For vinegar, either use special sushi vinegar, or chinese red vinegar, NEVER use clear, withe vinegar.

Boil this for about 5minutes, keeping the lid on the pot as much as possible.If you're concerned about the rice sticking to the bottom of the pot, remove the pot from heat, and move it about, to get the water inside in motion.

After boiling, remove the pot from heat, and allow the rice to absorb the water, 30 minutes usually does the trick for me, but that mainly depends on the kind of rice you're using.

Once this period has passed, spread the rice out on a wooden plate/board, allowing it to cool and dry. Often, people will wave air over the rice with a fan to speed up the process.

Making a wasabi core

First of all, you'll need wasabi paste. This can be either bought directly (I recommend this), or made from Wasabi powder.

To make paste from powder, add 10% binder to your powder ("liant" for sauces will work just fine, the main ingredient of these are dextrin and lactose)

Add as little olive oil as possible to make this powder mixture into a plastic paste.
if you can roll balls from your wasabi that don't fall apart, stop adding olive oil.

Roll balls of wasabi, and cover the surface with a dry edible, my favourite is sesame seed, other posibilities are plain flour, poppy seeds, sunflower flour, ...
SIZE: A ball of wasabi shouldn't have a diameter greater than 1cm, including the layer of dry cover.

final assembly


cover the palm of your hand with a thin layer of semi-dry sushi. I advice covering your hand with some saran/cling wrap first. Put a wasabi ball in the middle, and cover it on all sides with rice. Try not to put too much pressure on the ball.

Roll the final ball between the palms of your hands.
You can cover this too in an edible, or add a small section of nori.


serving


Make sure that evrybody is well aware of the consequenses of eating wasabi. A fun game to play with these is "Japanese roulette", taking 5 normal rice balls, and one explosive one. People have to pick and eat a ball in turns.

This game should only be played with concenting adults, who are fully aware of the consequences of eating an "explosive riceball"

Okay heres a recipe for:

Clams with mushrooms

Ingredients:
2 Pounds Clams, Rinsed

1/3 Cup Chicken Stock

1 Cup White wine

2 Tablespoons Shallots (about 3 medium ones), sliced into rings

4 Cloves Garlic, minced

1 Tablespoon Olive Oil

1 1/2 Tablespoons Butter

2 Tablespoon Parsley, minced

1 Tablespoon Fresh oregano, minced

1/2 teaspoon crushed red pepper

1/2 Lemon, juiced

1/2 teaspoon Tobasco (or other Lousiana Style pepper sauce)

kosher Salt and pepper

Cooking:
1. In a heavy pot, over very low heat, melt oil and 1 Tablespoon of butter. Add shallots, garlic, pinch of salt and some fresh cracked pepper. Cook for 20 minutes or until they are good and golden brown. Turn up the heat, add the red pepper flakes, white wine, chicken stock and clams. Bring to a boil and turn down heat and simmer for 5 minutes. Add remaining butter, lemon juice, and fresh herbs. Simmer for 2 more minutes.

2. Serve in a large bowl with Toasted bread on the side.

Oh yeah, is this an oral indulgence?



[This message has been edited by ExplodingTeeth (edited 03-19-2006).]

my very own Mexican Dip

3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish

In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro.

Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade. Seal bag and toss to coat all pieces. Reopen the bag, squeeze out all the air, re-seal, and refrigerate at least 8 hours or overnight.

Soak wooden bamboo skewers in cold water for 1 hour prior to assembling kebabs.

Preheat grill or broiler.

To assemble kebabs, thread two skewers through the beef and vegetables, beginning with the beef and alternating with the vegetables. (Double skewers makes the kebabs easier to turn.) You should be able to get about 5 beef chunks per pair of skewers. Reserve marinade for basting.

Grill kebabs ver medium heat, basting and turning to cook all sides, until the beef is medium-rare, about 15 minutes.

Serve fajita kebabs over cooked rice with an accompaniment of warm tortillas, salsa, guacamole, and sour cream. Garnish with cilantro sprigs.

Sure to make you plead for your mum while rocking back and forth on the shitter.

[This message has been edited by cartmanblue (edited 03-19-2006).]

Flaming Eggs
1/4 cup olive oil
1 large onion (minced)
1 large red bell pepper (minced)
4 habaneros (seeded, minced)
1/4 cup tomato paste
1 (28 ounce) can crushed tomatoes
2 tablespoons parsley (minced)
salt & fresh ground pepper (to taste)
6 eggs
1 avocado (in 6 slices)


1. Heat oven 375

2. Heat oil in a skillet Add onions Cook 5 minutes

3. Add the peppers, tomato paste and tomatoes

4. Bring to a boil reduce simmer 10 minutes

5. Remove from heat

6. Fill 6 sprayed ramekins with sauce making hollows in the center with a spoon

7. Drop one egg in each

8. Bake 25 minutes

9. Top with avocado


Enjoy

ok i admit it i was just a fat hungry drunken flanel wearing canadian and this was pointless