Whitechapel - Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery Sat, 25 May 2013 04:07:29 -0700 http://freakangels.com/whitechapel/ Lussumo Vanilla 1.1.4 & Feed Publisher Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1024#Comment_1024 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1024#Comment_1024 Thu, 29 Nov 2007 11:10:09 -0800 Gypsy
Got any good recipes?

I'll start off with the recipe for my chocolate chips cookies. Until today, you could not have found this recipe anywhere else except for in my head...the cookies are good! I promise!

Oven: 375° F
Bake time: 10-15 minutes depending on how crisp you want them after baking.
Yield: Haven’t a clue…it ends up different every time; somewhere around 6 ½ dozen.

4 ½ cups of flour
1 teaspoon baking soda
1 teaspoon and a pinch more of salt
2 cups of shortening (you can use butter, but…)
1 ½ cups of white sugar
1 ½ cups of Dark Brown sugar (packed)
3 tablespoons of real vanilla (any strength)
4 eggs

(and a teaspoon of water if you like to add nuts)

Dump it all into a large mixing bowl and mix it or blend it any way you see fit until it is all one homogeneous lump of cookie dough. Add a bag or two of chocolate chips…to taste. Add nuts if you like them. I don’t know how much, I don’t add them, a few cups or so, I guess…and mix that all in, too.

My sister claims that you have to roll the darn things into balls before you put them on the cookie sheet; I don’t, so do whatever you like. I use about a heaping teaspoon’s worth of dough per cookie, usually about a dozen fit evenly spaced on one cookie sheet. Bake in your preheated oven to desired doneness, start checking the first batch in at around ten minutes and go from there (chewy cookies are just starting to turn golden brown at the bottom and the tops no longer look wet). ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1048#Comment_1048 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1048#Comment_1048 Thu, 29 Nov 2007 11:35:35 -0800 hank
1 lb of sage roll sausage
2 lb ground beef
1/2 packet of Onion Soup Mix
1/2 packet of ritz crackers, smooshed
1/2 onion diced finely
1 egg

mix in bowl, make patties, cook Med-well to well. Serve on hamburger buns.

IMO no condiments needed. (Unless you would add cheese and bacon)

Makes a number of burgers, 8 is probably the minimum. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1058#Comment_1058 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1058#Comment_1058 Thu, 29 Nov 2007 11:43:28 -0800 Kinesys
1 hoagie bun
Put pre-baked bacon on both sides, and then toast.
Make a small amount of instant mashed potatoes.
place a dollop of instant mash on the sammich.
add a dash of salt, and a dash of pepper.

Delish! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1129#Comment_1129 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1129#Comment_1129 Thu, 29 Nov 2007 13:05:15 -0800 xtal
Xtal's Pasta Salad ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1166#Comment_1166 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1166#Comment_1166 Thu, 29 Nov 2007 13:43:20 -0800 turing
1.5L(2 standard bottles) cheap* dry red wine
3 cinnamon sticks
10 cloves
10 cardamom pods
1/4 tsp. nutmeg
1/4 tsp. allspice
2 chopped oranges
3 chopped apples or pears
1/2 cup brown sugar

In a large pot, combine all the spices with about 3 cups of water. Boil half the water away.
Stir in the sugar, then add the wine.
Heat it up to almost boiling, then turn the heat down low.
Add the sliced fruit.
Let it simmer, not quite boiling, for at least twenty minutes.
Serve piping hot. Leave the fruit in. Wine-soaked apple slices are delicious.

There are a million variations on this recipe. You can change the spices to suit your tastes -- some people like to include peppercorns. You can use whatever fruit you like, although you really need some citrus in there. You can add brandy or cherry liqueur to make it stronger. Some versions replace some of the water and sugar with a can of Sprite or 7up. It's not an exact science.


* You could use the good stuff, but honestly, it's not going to matter much for this. Don't use something really horrible, but mulled wine is a great way to use up that bottle of cheap red wine you're not too keen on. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1187#Comment_1187 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1187#Comment_1187 Thu, 29 Nov 2007 14:08:07 -0800 Miss
Easy Banana Bread

3-4 bananas, mashed. That's mashed, not pureed. You want a decent amount of chunky bits.
1.5 cups plain flour.
1 cup sugar. I like to use the organic stuff that comes in a similar grain size to white sugar.
1/3 cup melted butter.
1 egg, beaten.
1 tsp vanilla essence.
1 tsp baking soda.
A pinch of salt.
Optional: About 1-2 handfuls (depends on size of hand/desired amount) of walnuts, roughly chopped.

Preheat oven to 350°F. With a wooden spoon (please clean if used for spanking), mix the butter into the mashed banana. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and stir in. Add walnuts and flour last (it helps to do this .5 cup at a time) and mix.
Pour mixture into a buttered 4x8 inch loaf tin. Bake for 1 hour (or just use the skewer test - gooey skewer = not done). Cool on a rack, but keep the cake in the tin. Slice & serve. Cold and buttered is nice, plain is nice, warm with vanilla ice-cream is pretty good too.

Tip: Please do not use an electrical mixer, unless you have no arms. Yes, it does make a difference to the final product. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1255#Comment_1255 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1255#Comment_1255 Thu, 29 Nov 2007 16:29:02 -0800 warrenellis
hahahahaha ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1261#Comment_1261 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1261#Comment_1261 Thu, 29 Nov 2007 16:42:04 -0800 TacoHugsPHD Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1542#Comment_1542 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1542#Comment_1542 Fri, 30 Nov 2007 09:50:06 -0800 Gypsy
Cccccccccccccchili....um, Chili, anyone have any good Chili recipes? ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1555#Comment_1555 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1555#Comment_1555 Fri, 30 Nov 2007 10:10:18 -0800 Kinesys Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1560#Comment_1560 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1560#Comment_1560 Fri, 30 Nov 2007 10:14:24 -0800 Gypsy Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1567#Comment_1567 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1567#Comment_1567 Fri, 30 Nov 2007 10:25:20 -0800 Ferburton
Ingredients:
can of tuna fish
A handful of french fries
blackend cajun seasoning
motzarella cheese
bread
butter
1 tbs of oil.

First you'll need to toss the french fries and tuna into the oiled up frying pan, with a dash of the cajun seasoning on top of it (your preference). You fry these until they're golden brown, and while you're doing this, butter up your bread and place the cheese in the middle. When the tuna and fries are nice and brown, scoop them up onto the bread and place back into the pan to fry. Now this will only take a few moments, make sure the sandwich is golden brown and the cheese is finely melted, then place on plate and eat. I like ketchup on mine. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1569#Comment_1569 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1569#Comment_1569 Fri, 30 Nov 2007 10:29:04 -0800 Kinesys
Ain't nothing wrong with THAT! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1627#Comment_1627 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1627#Comment_1627 Fri, 30 Nov 2007 12:04:15 -0800 IsenMike Here's my chili recipe. I won a college cooking competition with it. Enjoy! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1688#Comment_1688 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1688#Comment_1688 Fri, 30 Nov 2007 15:47:30 -0800 biglig Texas Red Chilli
Get some beef and chop it into cubes. Yes, you are not using minced/ground beef. There aren't going to be any kidney beans or tomatoes either.
Brown it fast in small batches, so you seal in all the juices: set aside.
Cook some chopped onions until they are translucent.
Add some garlic.
Put the meat back.
Add some liquid (tea made from oregano is what I use but acceptable alternatives are decent beer, coffee or even water)
Add chilli in whichever form you prefer. See the quote at the end for a guide to quantities.
Bring to the boil.
Cook with lid on for 30 minutes.
Taste, season.
Add chocolate if feeling South American.
Add more chilli because you were a coward before.
Cook slowly for anything up to an hour and three quarters.
Serve.

"It can only truly be Texas red if it walks the thin line just this side of indigestibility: Damning the mouth that eats it and defying the stomach to digest it, the ingredients are hardly willing to lie in the same pot together." - John Thorne, Simple Cooking ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1722#Comment_1722 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1722#Comment_1722 Fri, 30 Nov 2007 17:16:03 -0800 Gypsy
I've had chili with chocolate/cocoa in it and have come to the conclusion that it's an acquired taste I haven't acquired yet...as for beer or stout in chili, I have not tried that yet. Sounds good...just not so sure the stout would make it into the chili.

hehehehe...this would be me.
Add more chilli because you were a coward before.
]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1731#Comment_1731 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1731#Comment_1731 Fri, 30 Nov 2007 17:44:41 -0800 IsenMike just not so sure the stout would make it into the chili
Well yeah, it should go without saying that you'll need about twice as much beer as you actually need, if you know what I mean ;) ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1737#Comment_1737 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1737#Comment_1737 Fri, 30 Nov 2007 18:15:10 -0800 Ferburton Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1747#Comment_1747 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1747#Comment_1747 Fri, 30 Nov 2007 18:48:36 -0800 Mark Seifert
Not much of a recipe, but here's something I saw a few weeks ago:

Using McDonalds’ As Pizza Toppings

Disgusting, or interesting? ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1774#Comment_1774 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1774#Comment_1774 Fri, 30 Nov 2007 22:07:08 -0800 gwferguson Bacon! Bacon Toffee! Elvis Presley's Fried Peanut Butter and Banana Sandwich! Peanut Butter Banana Bread! Chinese Chews! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1943#Comment_1943 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1943#Comment_1943 Sat, 01 Dec 2007 08:52:03 -0800 jigsawjones
To that end, this morning I made:

French Toast Bagels
note: there will be no measurements here, as nothing was measured.

Start by grabbing a couple bagels. If they're cold or soft, it might help the process to throw them in the toaster for a bit; bagels are thick, and take more oomph to toast than is probably good for the eggs.

Make a french toast batter. Use whichever one you like. I had eggs and milk to use up, added some salt and vanilla and a bit of brown sugar.

Get a cast iron skillet heated up, and some butter melted, slowly bubbling, in it.

Let the bagels soak up batter. They will soak up quite a bit. You only need to dip the cut side.

Throw the bagels in the skillet cut side down. Listen to the soft sizzle of future deliciousness.

Grab a smaller cast iron skillet and throw it on top of the bagels. If this skillet is also heated, that would be good.

Flip the bagels over when the french toasting is to your taste. Me, that's a sort of caramel brown color, with some darker bits, yellow peeking through the cracks. Pour any remaining batter into the holes of the bagels.

Get that other skillet heated. Lightly pan fry some banana slices in butter.

Once the egg in the bagel centers are cooked, plate the bagels, throw the bananas on top (they may be sticky and somewhat spreadable).

While either skillet is still warm, kick up the heat a bit, add a big chunk of butter and some Goslings dark rum. When it thickens, drizzle over top of the bagels. Sprinkle with a bit more brown sugar.

Enjoy with a cup of black tea infused with almonds in front of the computer, watching cartoons.*

Keep in mind, this recipe largely grew out of the fact that I only have a few slices of thin wheat bread on-hand, and not enough flour to make even half a waffle. Frankly, I would have been pleased with "edible", and am therefore quite happy to report that I achieved "damn tasty".


*this last bit is merely one serving suggestion. Another would be "enjoy with your partner following a night of furious monkey noises," but as this is not my current position, I can lay no claim to its gastronomic relevance. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1996#Comment_1996 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=1996#Comment_1996 Sat, 01 Dec 2007 10:29:15 -0800 Gypsy
I went with a time-honored breakfast this morning, something that my mom used to make for me because I have never really eaten breakfast foods at breakfast time unless someone else was cooking it. I find that much of it is too complicated for me to think about fixing before noon.

...and Mark Seifert had the right idea, here it is WITH a photo...though, for the next time, I'll resize it better. My options on flickr were this size or mucking huge.
Breakfast 12-1-07 ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2120#Comment_2120 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2120#Comment_2120 Sat, 01 Dec 2007 13:11:10 -0800 pygmy
Sautee chorizo or some variety of spicy sausage. I used my local co-op's chicken/garlic/chipotle sausage because it's delicious. Sometimes I throw some sweet onions in there, too.

Finely dice potatoes, and toss them into the pan about halfway through cooking the sausage. They'll soak up the delicious sausage grease and get good and crispy.

Towards the end, throw in a bunch of finely shredded kale. I know, kale sounds like rabbit food, but it's good, especially when you sautee it with pigmeat.

If I have a bottle of vinho verde that I haven't finished yet, I'll toss a splash of that in the pan at the end to release all the alcohol-soluble flavors and deglaze the crusty delicious goodness from the bottom of the pan.

Eat it. Feel the winter layer of insulation accumulate. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2129#Comment_2129 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2129#Comment_2129 Sat, 01 Dec 2007 13:17:56 -0800 Mark R Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2150#Comment_2150 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2150#Comment_2150 Sat, 01 Dec 2007 13:41:56 -0800 Ben
Start by boiling half a large pot of water with two or three diced potatoes. Then de-stem and slice two large handfulls of button mushrooms. Saute with about a half cup butter until the liquid in the pan is greyish. "Make 'em bleed black blood!" Add mushrooms to the boiling potato-water. Toss in some onions or saute some leeks and add to the mix. Add about a cup of milk, let it reduce to the consistency that you'd like*or leave it on super low heat and forget about it for an hour or so, which is usually what happens with me*, season with salt and pepper to taste. Sometimes I blend the shit out of it, but recently I've been loving the little morsels of mushroom in their intact form. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2153#Comment_2153 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2153#Comment_2153 Sat, 01 Dec 2007 13:45:12 -0800 C.c. Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2229#Comment_2229 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2229#Comment_2229 Sat, 01 Dec 2007 15:40:30 -0800 jigsawjones
Also, I have just realized that the aforementioned breakfast has fueled me throughout the day, and I am only now getting a bit peckish. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2397#Comment_2397 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2397#Comment_2397 Sat, 01 Dec 2007 21:30:27 -0800 robb flickr ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2649#Comment_2649 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2649#Comment_2649 Sun, 02 Dec 2007 14:24:29 -0800 Gypsy
The Twinkie French Toast however, wow...sweet death on a plate, I think you're right about diabetic shock, Robb!

But who am I to talk? I had alcohol laced pie for breakfast this morning. A friend of mine is a brilliant baker and she made Mincemeat pie and Squash pie (nope, wasn't pumpkin. It tasted like pumpkin pie, but I think it was butternut squash) for a dinner party type thing we had last night. I managed to come away with some of the leftovers.

Though I don't think I'll be able to get my friend to part with her pie recipes, I will see if I can find some good ones to share...pie anyone???
Pies ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2654#Comment_2654 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2654#Comment_2654 Sun, 02 Dec 2007 14:32:20 -0800 Mark Seifert
Alcohol laced pie sounds and looks good. Definitely the right time of year for it. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2714#Comment_2714 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=2714#Comment_2714 Sun, 02 Dec 2007 16:43:30 -0800 david.marks
2-3 bags of fresh, refrigerated sourkrought (about 3 lbs)
1 carrot
1 sweet apple - Red Delicious or maybe a Royal Gala
sugar - brown or table
slab bacon (deli cut)

Rinse the raw sourkrought under running water in a colander for a few minutes. Then soak it in water for about 15 minutes before giving it one last rinse, you want to remove most of the pickling. While soaking, fry up 4-5 pieces of bacon cut into small pieces. I cook my bacon really slow as to not burn the meat and consequently getting a lot of that fat to turn into grease. Put the drained sourkrought into the pan with the bacon and let it all sit a couple minutes at the medium heat you were cooking the bacon so that the bacon grease soaks into the krought. Peel the carrot and apple, and cut both up into small pieces. Throw apple and carrot in the pan. Cover the sourkrought with water and bring to a boil. Basically from this point just keep the water at a steady slow boil for several hours until the water evaporates and the krought is nice and soft. I threw in a nice pinch of table sugar and a splash of orange juice towards the end, about 45 minutes before all the liquid evaporated and it was done.

It is a nice sweet Sourkrought. I prefer kabasa, and a spicy cheese and jalapeno flavored brand was a nice compliment to the sweet krought. (Though it was my only choice at the deli today so it might just be a case of beggars can't be choosers.)

A heart healthy diet approved by the Polish Department of Health. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3001#Comment_3001 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3001#Comment_3001 Mon, 03 Dec 2007 01:22:57 -0800 Ben
Six persimmons, gutted.
One medium papaya, also gutted. You could probably keep the seeds in, but I didn't.
Heat the fruit with a cup or so of water and half a cup of brown sugar. Bring it to a boil and stir it to get rid of the chunks. Let cool. Stir in a quarter cup of flour, SLOWLY, like you're making gravy. Then a bit of nutmeg and possibly cinnamon. Beat three eggs into the mixture, pour into a crust and bake at 350-400 depending on how you like your pie tops.

Crust details. I use margarine or butter, and flour. I kinda mix them together with my hands until it's right. Then I moosh it into the pie plate.

Ding! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3370#Comment_3370 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3370#Comment_3370 Mon, 03 Dec 2007 13:25:55 -0800 Gypsy
david.marks, my family makes something like that, too, but I will have to add the bacon to it the next time we get together and see what they think. Sounds good to me! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3567#Comment_3567 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=3567#Comment_3567 Mon, 03 Dec 2007 17:18:57 -0800 Ben Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=5466#Comment_5466 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=5466#Comment_5466 Thu, 06 Dec 2007 15:04:48 -0800 robb Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=5564#Comment_5564 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=5564#Comment_5564 Thu, 06 Dec 2007 17:36:50 -0800 Gypsy Except for purposes of exhibition, kangaroo farming was banned in the US in 2004 because of poaching.

@Kinesys-
I made chili tonight and I tried it with your suggestion of peanutbutter sandwiches and...Mmmmm, it was heavenly!!!!! Thank you for the suggestion!

@IsenMike-
You are right, making chili is very much an "organic" experience. I had to make it tonight in order to remember what it is that I do and what I throw into the chili pot. I'll jot it down and post the recipe by tomorrow or I'll have forgotten it again...and I think I ended up with 3 gallons of chili which means I won't be making it again any time soon. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=6671#Comment_6671 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=6671#Comment_6671 Sun, 09 Dec 2007 22:43:14 -0800 Necros
Fry up a mess of Peppers in a skillet with some butter, I.E a lot...any type you like...for my purposes spicy is good
Add an onion or garlic if you like...it doesn't hurt anything

At the same time as the peppers are frying make a casa dia:
Take a tortilla put it in a skillet that has been heated and prepped with melted butter, put in a layer of cheese, top with another tortilla, cook in hte skillet until the cheese melts and both sides are nice and brown

Also get some chilli, and have it heating on the stove

When the peppers are just about done, add a couple of eggs and cook the peppers into the eggs.
While this is cooking it is good ot make sure you salt and pepper it to taste.

Assembly:
Place the Casa Dia on the plate, take your egg and cooked peppers and place them on top of the tortillas, then top with chilli and any other desired condiments.
My favorite condiments being Cheese, Fire Roasted Chillis, Salsa and Olives ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7905#Comment_7905 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7905#Comment_7905 Fri, 14 Dec 2007 08:58:40 -0800 Gypsy Mmmm, I've had something like your recipe before. Good food any time of day.

I promised a Mincemeat pie recipe...I haven't tried this one out, but it sounds pretty close to what I've had.
Mincemeat Pie Recipe

The recipe calls for 1/4 cup each of Sherry, Brandy and Bourbon...I think my friend just used Bourbon but it would definitely be worth the experiment to add the others.

Also, this calls for beef. I recommend taking the time to make a roast and then shred or at least chop it into fine little bits. Another secret is to use beef for only 1/2 the quantity of meat and a dryer, stronger flavored meat like deer for the other half. One recipe I ran across mentioned trying elk.

Enjoy! ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7951#Comment_7951 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7951#Comment_7951 Fri, 14 Dec 2007 12:32:47 -0800 Necros
Here is a Chocolate Truffle Recipe I use.

For Tea Truffles:
21/2 Pounds of Bittersweet Chocolate
11/2 Cup of Heavy Cream
3 Tablespoons Tea (I usually use Ti Kwan Yin)

1) Take the Cream and boil it in a saucepan, then add the Tea Leaves, cover and let the tea steep for about 15 minutes.
2) Take 1 pound of the chocolate and finely shave it and set it in a mixing bowl.
3) Reheat the cream to a boil, and strain it into the mixing bowl with the chocolate.
4) Let the cream and chocolate sit for a minute, then whisk together until a smooth ganache is formed.
5) Let the ganache chill down to room temperature and refrigerate until it is cool but not stiff (2 or 3 hours), or if you are like me and lack patience refrigerate over night, and take out a few hours before you want to finish them the next day.
6) Either use a pastry bag, or scoop out small amounts of ganache with a spoon, and roll into 1" round spheres. If you roll by hand you can coat your hands in cocoa powder to help prevent melting, or use gloves to lower the amount of body heat you transfer.
7) Chill the centers in the freezer or refrigerator, while you melt and temper the last 11/2 ponds of chocolate.
8) Make sure the centers are firm, but not so cold that the chocolate will break off and then dip all the centers in the melted chocolate to coat. I usually use a fork, and let the extra drip back into the bowl.
9) Place the coated truffles on a baking sheet coated in wax or parchment paper and let them set.
10) Eat and share your delicious creations with everyone. ]]> Whitechapel Gourmandise Coffeehouse, Chophouse and Noshery http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7955#Comment_7955 http://freakangels.com/whitechapel/comments.php?DiscussionID=51&Focus=7955#Comment_7955 Fri, 14 Dec 2007 12:48:35 -0800 StefanJ
Get a baking sheet . . . large size with a raised edge. Lay down a layer of waxed paper. Cut another sheet of waxed paper to fit on top.

Put 1/2 cup of a flavored liquor -- coffee or mint are what I've tried -- in a glass bowl. Mix in a cup of powdered sugar. Stir until smooth. Repeat twice, until you have a thick, smooth paste.

Put a non-stick pan on very, very low heat. Empty in two cans of condensed (not evaporated) milk. Add 1/4 tsp. cinnamin, 1/4 tsp. nutmeg, 1/4 tsp. ginger powder, 1 tsp. vanilla extract. Add 3 x 12 oz packages of high-quality chocolate chips. Stir until entirely melted.

Pour chocolate mixture onto baking sheet. Spread out as evenly as you can with a spatula, then put the waxed paper over it and flatten it out with another baking sheet, a cutting board, or whatever. You want it as flat as possible. Peel off waxed paper.

Pour on sugar / liquor mixture. Spread out even over top of chocolate.

Let dry a day or two.

Melt chocolate or vanilla flavored candy coating. Spread a thin layer over the liquor mixture.

Let cool a few hours. Cut into squares. Small squares . . . these deliver a big hit of sugar and chocolate. ]]>