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how many of you guys cook??? - Page 149

post #2221 of 2860

I love chicken adobo. My father used to make it all the time. But now that he's gone, I can't seem to get the soy, vinegar, garlic ratio to where it tasted like his dish. What is your recipe, if you don't mind me asking?

post #2222 of 2860

Okay. The ribs turned out fantastic. And in all of its sticky, smoky

glory.

AppleMark

AppleMark

post #2223 of 2860
Quote:
Originally Posted by Clayton SF View Post

I love chicken adobo. My father used to make it all the time. But now that he's gone, I can't seem to get the soy, vinegar, garlic ratio to where it tasted like his dish. What is your recipe, if you don't mind me asking?


It's really my friend's recipe slightly tweaked. but I'll take credit for it if you end up liking it. :)

 

For ~4-5 lb of chicken thighs (I keep the skin and bones) I like to put in equal parts soy sauce and white vinegar. In this case ~1/2 a cup each. You can use different kinds of vinegar too (apple cider vinegar is pretty good). I usually put in 4 cloves of garlic, 4 bay leaves, and a decent amount of ground black pepper (about a teaspoon).

 

I put all of this in a big pot and let it marinate for a few hours (longer would be nice but I'm disorganized and impatient). Afterwards just bring it to a boil and let simmer for about an hour (stir occasionally). Serve with rice and enjoy. :)

 

Disclaimer: My friend likes to add sugar (he puts in more sugar then pepper) and water down the soy sauce/vinegar mixture (I think he adds ~1/2 a cup of water?) but I'm a big fan of salt and vinegar, and not a fan of sweets, so I took those out. So if you like vinegar based bbq sauce and salt and vinegar chips, try my recipie, otherwise you'll probably want to add some sugar and water.

post #2224 of 2860
Last night while I was in Corpus Christi on a band trip, I made polska kielbasa With baby carrots braised in apple juice. Mmmm.
post #2225 of 2860


Not pretty but so good. Haven't had a hotdog in a year.

Try it. Spread mayo on the bun, and cover in your favorite tortilla chips, then top with the dog and your favorite salsa- - you won't be disappointed.
post #2226 of 2860

Plain ramen I just made for lunch:

 

post #2227 of 2860

Appetizer, soup, and then the beef.

 

 

AppleMark

 

 

biggrin.gif

post #2228 of 2860

Of course I forget to take the picture, but for Dinner tonight I made:

 

1. Serloin steak, broiled in the oven - medium rare delishious

2. Mixed greens pear salad with candied walnuts/cranberries, and topped with a white balsamic vinaigrette dressing.

3. Garlic bread

 

Only took 25 minutes. 

post #2229 of 2860

^ That sounds like the perfect >25 min. meal. :) Yummy!

post #2230 of 2860

 

Heres that Kielbasa+carrots+applejuice

post #2231 of 2860

Awesome set of simple things to remember there bud!!

 

Very well laid out inDEED!

vote and thumb if i could.

;)

post #2232 of 2860
Quote:
Originally Posted by AHorseNamedJeff View Post


Heres that Kielbasa+carrots+applejuice

I'm going to have to give this a whirl. Do you do anything to the carrots first or just grill them as well?
post #2233 of 2860
Us 15 year old boys just chopped up some baby carrots, sliced some kielbasa, and put it in a frying pan. Put some apple juice in it to braise it.
post #2234 of 2860

5 Aces, posting that brisket was almost unfair...

post #2235 of 2860
Brisket is time/fuel consuming and next to beef ribs,one of my all time favorites.
I'm not in a place where I can readily fire up my smoker,sure miss the practice of prep and smoking meats.

Nothing draws people together like the smell of charcoal and wood,with some food on a grate...
Looking forward travelling to my sister's place and firing up my cookers for the May weekend!

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