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krabkakes

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The Kitchen
« on: January 23, 2012, 17:03 »
Just for starters
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  • « Last Edit: January 10, 2013, 18:44 by krebs303 »
    I wish I was in Tijuana
    eating barbequed iguana

    thirteen

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    Re: The Kitchen
    « Reply #1 on: January 23, 2012, 17:07 »
    merci!
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  • Boomice

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    Re: The Kitchen
    « Reply #2 on: January 23, 2012, 17:10 »
    Please provide virtual snacks Krebs. The way I understand it this forum software is incredibly sophisticated and it should be entirely possible.  ;)
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  • barrus

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    Re: The Kitchen
    « Reply #3 on: January 23, 2012, 18:00 »
    Jeej Krebs cooking corner  ;D

    Can you please also provide recipes for what you make, always when I see your food I really get a hankering to try it for myself (even though I'm not a good cook)
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  • krabkakes

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    Re: The Kitchen
    « Reply #4 on: January 23, 2012, 22:16 »
    The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen
    I will try to supply more details. I am considering doing videos. I could post to youtube and embed here. Or I thought a live stream with chat. You all could have shots and beers with me as I cook.  even could do requests. I'd sure like to see what everyone else is having.   
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  • « Last Edit: January 23, 2012, 22:19 by krebs303 »

    bicycle-ho

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    Re: The Kitchen
    « Reply #5 on: January 23, 2012, 22:46 »

    second the recipe request, from anyone that posts a pic.  The pictures always make me hungry and inspire me to get my cook on.

    Krebs, you should have called this thread Krebs Kitchen Konfidential.
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  • Amsterhammer

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    Re: The Kitchen
    « Reply #6 on: January 23, 2012, 23:22 »
    Jeej Krebs cooking corner  ;D

    Can you please also provide recipes for what you make, always when I see your food I really get a hankering to try it for myself (even though I'm not a good cook)

    I third the recipe request. Supreme being, Barrus? Very impressive. *cool*
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  • Rock On and keep the Faith

    mew

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    Re: The Kitchen
    « Reply #7 on: January 23, 2012, 23:24 »
    The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen     The Kitchen
    I will try to supply more details. I am considering doing videos. I could post to youtube and embed here. Or I thought a live stream with chat. You all could have shots and beers with me as I cook.  even could do requests. I'd sure like to see what everyone else is having.

    A terrific idea! you could emulate an alter-ego like the Black Metal Vegan ?
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  • doolols

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    Re: The Kitchen
    « Reply #8 on: January 24, 2012, 13:39 »
    This is an excellent idea. I'm currently investigating nutrition for cycling, especially for old buggers like me.
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  • L'arri

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    Re: The Kitchen
    « Reply #9 on: January 24, 2012, 21:06 »
    My partner's recipe for Expat Fish n Chips:

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  • Cycling is a Europe thing only and I only watch from Omloop on cause I am cool and sh*t
    RIP Craig1985 / Craig Walsh
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    krabkakes

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    Re: The Kitchen
    « Reply #10 on: January 25, 2012, 19:38 »
    My partner's recipe for Expat Fish n Chips:



    Thanks I'm going to try it.
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  • thirteen

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    Re: The Kitchen
    « Reply #11 on: January 25, 2012, 20:04 »
    Heston Blumenthal's secret ingredient is to use half vodka, half beer for the liquid...

    i've always used beer, but the addition of vodka is a master stroke in terms of lightness and crispiness of the batter.
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  • krabkakes

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    Re: The Kitchen
    « Reply #12 on: January 26, 2012, 21:25 »

    T-Bone Steak, Fried Potatoes, Salad with crumbled Blue Cheese

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  • GreasyMonkey

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    Re: The Kitchen
    « Reply #13 on: January 28, 2012, 13:36 »
    Rich Fruit Cake (This one is for Christmas, and rather alcoholic...)

    Always best if baked ten weeks before Christmas, wrapped in plastic film and put in the cupboard to mature - but must be given a drink of rum or brandy (alternating) every three to five days.

        150g (5 oz) glacé cherries, halved
        150g (5 oz) dried apricots, finely chopped
        225g (8 oz) candied mixed peel, finely chopped
        400g (14 oz) sultanas
        200g (7 oz) dried currants
        175g (6 oz) dates, pitted and chopped
        125g (4¼ oz) blanched almonds, chopped
        125g  (4¼ oz) walnuts, chopped
        180ml (6 fl oz) brandy
        180ml (6 fl oz) dark rum
        4 tablespoons plain flour
        300g (9 oz) plain flour
        3/4 teaspoon bicarbonate of soda
        1 teaspoon ground cloves
        1 teaspoon ground allspice
        1 teaspoon ground cinnamon
        1/2 teaspoon salt
        250g (9 oz) butter
        500g (1 lb, 2 oz) dark brown soft sugar
        6 eggs
        175ml (6 fl oz) black treacle
        175ml (6 fl oz) apple juice

       
    Preparation method
    Prep: 90 mins | Cook: 3-4 hours | Extra time: 30 mins
    1.
    In a medium bowl, combine cherries, apricots, citrus peel, sultanas, currants, dates almonds & walnuts. Stir in 2/3's (120ml) of the brandy & rum; let stand for 7 - 10 days, covered with plastic food film.
    2.
    Dredge soaked fruit with 4 tablespoons flour.
    3.
    Preheat oven to 140 C / Gas mark 1. Grease two 20cm (8 in) round cake tins, line with baking parchment (extending 5cm/2 inches above the sides) and grease again. ENSURE that you place 2 or 3 thick layers of paper (clean, not newspaper) around the OUTSIDE (base & sides) of the tins, extending up 5cm/2 inches above the sides, and secure with string - this is to prevent the base & sides drying out and burning during cooking!!
    4.
     In a small bowl, mix together 300g flour, bicarbonate of soda, cloves, allspice, cinnamon and salt; set aside.
    5.
    In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together black treacle and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared tin.
    6.
    Bake in preheated oven for 3 to 3 1/2 hours, or until a skewer inserted into the centre of cake comes out clean. Remove from tin and lift off paper. Cool cake completely, then wrap loosely in greaseproof paper. Store in an airtight container or plastic food film.

    While it is maturing for the weeks before Christmas, sprinkle it with a little of the remaining 60ml of rum or brandy, and puncture the top with a thin skewer (to let the alcohol soak right down into the cake).

    Ice with fondant icing if so desired and decorate.

    Excellent to have with a glass or three of Oloroso sherry (rich, sweeter variety).
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  • « Last Edit: January 28, 2012, 20:06 by GreasyMonkey »

    L'arri

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    Re: The Kitchen
    « Reply #14 on: January 28, 2012, 13:53 »
    Rich Fruit Cake (This one is for Christmas, and rather alcoholic...)

    Always best if baked ten weeks before Christmas, wrapped in plastic film and put in the cupboard to mature - but must be given a drink of rum or brandy (alternating) every three to five days.

    Recipe to follow soon.

    Beautiful looking cake there, GM. My mother sends me one every year and it's so heavy with booze that the postage costs are enormous!
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  • GreasyMonkey

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    Re: The Kitchen
    « Reply #15 on: January 28, 2012, 14:08 »
    Makes a great snack when riding too - the calories/gram is unbelievable... as my waistline attests at present, with the two cakes from Christmas 2011 now finished:-(
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  • L'arri

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    Recipes not dedicated to durianrider
    « Reply #16 on: January 30, 2012, 13:19 »
    Fresh fruit costs such a lot these days but it's a good investment. Here are some of my favourite concoctions, for which you'll need a decent blender. Each of these typically represents 1 litre:

    Citrus Powerschauer
    1 x mango
    1 x apple
    2 x bananas
    Top up with orange juice
    Generous twist of lemon juice
    Generous twist of lime juice
    1 x tsp cinnamon
    Go naughty: add Bombay Sapphire gin and some Angostura Bitters.  ;)

    Holy Berry
    1 x medium punnet of strawberries
    1 x small punnet of blueberries
    2 x bananas
    1 x avocado
    1 x 500ml carton of bio yogurt
    Top up with rice milk

    Coco lovechild
    3 x bananas
    1 x avocado
    3 heaped tbsp cocoa powder
    1/3 of a bar of creamed coconut
    Top up with rice milk

    Tip: avocados, which feature quite often in these shakes, are actually a brilliant cream substitute. Their fat content consists of the right sort of fat (monounsaturated) that your body loves, so don't buy into the usual diet anti-hype crap, and they're also full of other superfood goodness including anti-carcinogenic agents.

    In all cases, use bio/organic honey to add sweetness to taste during the blending process. Too much though and the honey is all you'll taste!  8)

    Remember that fruit begins rapidly to oxidise as soon as the juice is exposed to the air, so drink that thing right down or at the latest after an hour's chilling in your Dario Frigo.  ;D
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  • « Last Edit: January 30, 2012, 13:20 by L'arriviste »

    thirteen

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    Re: The Kitchen
    « Reply #17 on: January 30, 2012, 14:53 »
    mmmmmmm!

    and i am definitely all-in for going naughty  :-*
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  • Quixote

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    Re: The Kitchen
    « Reply #18 on: January 30, 2012, 17:37 »
    My doc has advised me that the simple act of following this thread could elevate cholesterol levels. Krebs, could you at least offer discount prices for Lipitor with these photos?
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  • krabkakes

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    Re: The Kitchen
    « Reply #19 on: January 30, 2012, 22:08 »


    How to Make Milk That’ll Get You Hammered

    When I was a kid, there used to be a mason jar in my house that was always kept just out of my reach. It looked like it was filled yogurt, but grosser. Runny, chunky, with a sickly yellow color. I didn't find out until years later that it was actually the most delicious milk liqueur I've ever tasted.

    It's Friday afternoon, you've made it through the long week, and it's time for Happy Hour, Gizmodo's weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Happy Holidays, let's sip something.

    This recipe originally came to me from my mom, who used to make this weird-looking stuff when I was a kid. I'm from Berkeley, so making strange, pungent yogurt is not out of the norm. She hadn't made it in years, but just recently stumbled upon the recipe as excerpted from David Leite's book The New Portuguese Table. My mom had always thought it was Lithuanian. Turns out it's both.

    There are several variations on this recipe, but I'm going to take you through the one from my household (the more citrusy Lithuanian version) and then touch on some others.

    Ingredients:
    • 2 cups of whole milk
    • 2 cups of whole vodka (or grappa)
    • 2 cups of sugar
    • 2 oranges (chopped, with rind)
    • 1 lemon (chopped, with rind)

    1. In a big mason jar (1/2 gallon or 1 gallon, depending how much you're making), add all of the ingredients, and give it a quick stir. It will look all kinds of nasty. Trust in the process.

    2. Seal the lid and leave it in a cool, dark part of your kitchen for ten days, stirring or shaking the jar once per day. Yes, I know, unrefrigerated milk. Don't be scared, though.

    3. After ten days, put a cheese-cloth-lined colander over a large bowl and pour in the mixture to strain out all of the fruit and larger chunks of milk solids. You will now have a slightly yellow, milky mixture. Now, some people actually stop right there and drink it. It's tasty and creamy (and pretty strong) but it's fairly heavy, and I can't imagine it will keep as well. So proceed to step four.

    4. Line a strainer with a round paper coffee filter. We tried hanging a conic filter over a jar at first, but it wasn't strong enough, and the milk solids would always come through. You want this to be nice and clear. Pour the liquid into the filter (over a bowl or large jar) and let it drain through. You'll probably have to change the filter out a few times as it clogs with milk solids, and you may need to do a couple of passes to get it perfectly clear.

    The result is this lovely golden nectar (see final photos) that will keep unrefrigerated for up to six months. It's unmistakably creamy and citrusy (not unlike a Creamsicle). Like a dessert in a cup. But with booze.
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  • krabkakes

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    Re: The Kitchen
    « Reply #20 on: January 31, 2012, 23:04 »
    Chicken Breast, Penne Rigate, Dandelion Salad, and Garlic Bread
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  • « Last Edit: November 03, 2012, 03:23 by krebs303 »

    l29205

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    Re: The Kitchen
    « Reply #21 on: February 02, 2012, 17:43 »
    Chicken Breast, Penne Rigate, Dandelion Salad, and Garlic Bread


    Beautiful presentation as always. 
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  • L'arri

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    Re: The Kitchen
    « Reply #22 on: February 02, 2012, 20:04 »
    I just made a banoffee shake this evening to accompany my vegetarian patties. I'll write the latter up when I get some photos, d'après Krebs.

    The "offee" in this case refers to coffee rather than toffee.

    All-Natural Banoffee Shake -  makes 1 litre

    4 x fairtrade bananas
    3 x tsp natural coffee essence (or pure fairtrade cocoa powder, if you like)
    2 x tbsp of mellow, freshly ground fairtrade coffee (I prefer Costa Rican for this application)
    2 x avocados
    Fill up with equal parts skimmed milk and rice milk

    The avocados make everything creamy without need of cream itself. Absolutely terrific stuff!
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  • « Last Edit: February 02, 2012, 20:04 by L'arriviste »

    krabkakes

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    Re: The Kitchen
    « Reply #23 on: February 03, 2012, 19:21 »
    Oh boy Sushi class tomorrow
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  • « Last Edit: November 03, 2012, 03:23 by krebs303 »

    krabkakes

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    Re: The Kitchen
    « Reply #24 on: February 03, 2012, 22:25 »
    I bought a cheap webcam to broadcast live from krebs kitchen.
    Krebs Kitchen
    Still figuring things out.
    What should I make first broadcast.
    It has chat also on ustream.
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  • Havetts

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    Re: The Kitchen
    « Reply #25 on: February 04, 2012, 00:14 »
    Let us know when you stream Krebs!
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  • krabkakes

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    Re: The Kitchen
    « Reply #26 on: February 04, 2012, 15:47 »
    Looking for a good time to stream. The best time seems to be noon my time. Would make it morning down under and 9pm cet. But I can't start drinking at noon ??? or can I ::)
    I may sacrifice myself for the common good. :P
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  • DinZ

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    Re: The Kitchen
    « Reply #27 on: February 04, 2012, 22:48 »
    Failed attempt at making a pastry-less quiche last night

    think recipe was wrong, had to add loads more eggs and milk than it said, took ages to cook and ended up with what tasted like a veggie omelette. think next time i will just make a veggie omelette.

    also got loads of it so going to be eating it for next 2 days
     
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  • krabkakes

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    Re: The Kitchen
    « Reply #28 on: February 04, 2012, 23:39 »
    Dave you reminded me of this recipe I have had for 40 years. always a hit

    these are best at room temperature

    Mimi's Artichoke Squares

    2 6oz jars Marinated Artichokes Hearts
    1 Small Onion, Minced
    4 Large Eggs
    8 oz Chedder Cheese, grated
    1/4 c Dried Bread Crumbs
    2 tb Chopped Parsley
    1/4 ts Salt
    1/4 ts Pepper


    Grease 8 inch by 8 inch baking dish

    Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. In liquid in saucepan, over medium heat, cook minced onion until tender.

    In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, chedder cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not  right away, cover and refrigerate.

     preheat oven to 325 degrees F. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces.
       
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  • thirteen

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    Re: The Kitchen
    « Reply #29 on: February 04, 2012, 23:59 »
    Looking for a good time to stream. The best time seems to be noon my time. Would make it morning down under and 9pm cet. But I can't start drinking at noon ??? or can I ::)
    I may sacrifice myself for the common good. :P
    i think you have to sacrifice yourself (tequila, please?), but the timing may be a bit tricky for me... can you record it, too, pretty please?

    oh, and if you could find somebody that can teach me how to make my own flour tortillas, i'd be much beholden. the prepackaged ones here suck big time!
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