kaini
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Everything posted by kaini
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flower isn't gay
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dr pepper also makes an excellent pseudo-chinese general tso-esque sticky sauce for chicken. cut breasts of chicken into chunks, toss in cornflour and then sesame seeds, fry with green peppers, roughly chopped garlic, and shallots until the chicken is crispy, add a can of dr pepper and some pineapple chunks, and simmer until reduced to a super sticky consistency. serve over rice. bish bosch, job done.
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Autechre Autechre - Oversteps (WARP210) [The MegaThread]
kaini replied to Friendly Foil's topic in Autechre
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SRIRACHA CHICKEN SOUP INGREDIENTS 4 cups water 2 cubes of chicken stock dissolved in 1 cup hot water/1 cup proper chicken stock if you're not lazy 1 cup passata (sieved tomato) 5 tablespoons sriracha or more, go fucking nuts 1 onion, chopped 2 tablespoons olive oil 2-3 chicken breasts, diced 5 cloves of garlic, minced 1 cup grated potato 1 cup frozen mixed vegetables 1/4 teaspoon cumin 1 can diced tomatoes 1/2 cup small shell pasta salt and black pepper DIRECTIONS heat oil in a soup pot on medium-high heat. add onions, salt, cumin, sriracha, and garlic and saute until onions are soft. add chicken and saute for a few minutes until the chicken starts to cook. add water, chicken stock, passata, grated potato, frozen mixed vegetables, and the can of tomatoes stir well and bring to a boil. reduce heat and let simmer for 10 minutes. bring back up to a boil and add dry pasta, and then boil until pasta is tender add more salt and pepper to taste.
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phone is ring "exai is leak" "no"
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quoted for some motherfucking disgusting-with-salsa truth. double quoted. shit makes me wanna feel up my sparring partner. keep em coming folks. i have experimental evidence that this is untrue. what are you doing to the poor girl anyway, pissing on her? http://www.youtube.com/watch?v=nBoYu7nnym4
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i had all my recipes stored on a wiki subpage of my homepage. then some cunt nominated it for deletion. then i managed to kill the external HDD it was on. so, if anyone has a copy of a huge text file with about fifty recipes in it that i posted in the last iteration of this thread, i'd love a copy. i made a kickass fish pie the other night. INGREDIENTS 150g salmon 150g cod 150g smoked haddock 150g king prawns, shelled and deveined 4-5 BIG potatoes 2 carrots 2 celery 2 onion 5 cloves garlic 650g cheddar cheese 1 chili couple sprigs broad leaf parsley lots of boiling water salt and pepper to taste flour INSTRUCTIONS get the water on the boil add the spuds, chopped small get a big mixing bowl chop the cheese into 500g/150g grate 500g cheese into the bowl finely chop onion/carrot/celery/garlic/chili/two thirds of the parsley mix into the bowl season with salt and pepper toss the fish in flour, salt, and pepper mix into the bowl season AGAIN with salt and pepper. you will ALWAYS need more than you think mash the spuds with real butter, salt, and the remainder of the parsley finely chopped pour the fish mix into the bowl. top with the mash. grate the remainder of the cheese on top. bake for an hour.
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BEEF AND GUINNESS PIE INGREDIENTS 500g diced steak 1 red onion, diced 1 white onion, diced 2-3 large field mushrooms, stems removed, diced 1 carrot, peeled and diced 3-4 cloves of garlic, finely chopped couple sprigs sage and a couple sprigs thyme, leaves stripped from the twigs - all finely chopped 1 egg white 500g puff pastry 1 500ml can guinness few squirts of brown/steak sauce flour salt and pepper butter a circular pie tray, about 2-3cm deep a pot and a colander INSTRUCTIONS FILLING toss the diced steak in flour, salt, and pepper in the colander heat up the pot with a few glugs of olive oil in it add the onions, garlic, half the sage and thyme and fry for a minute or so add the carrots and fry for another four minutes add the guinness and just barely bring to the boil add the mushrooms, a few squirts of brown/steak sauce, and two tablespoons of flour, and mix well reduce to a reeeeallllly low simmer - the lowest you can go leave to sit on the low heat, uncovered, for AT LEAST two hours, stirring every half hour. your kitchen will smell amazing. i like to simmer it for about four hours, topping up with a cup of water or beef stock every now and again if it's getting a bit TOO gloopy. mix in the remaining sage and thyme. PIE preheat oven to gas 5 grease up the baking tray. real butter is essential. dust a board with flour, then plonk the pastry on it and split it into 1/3 and 2/3s flatten out the 2/3 part to about the thickness of a pound coin (say, 5mm thick for americans) and mould it into the pie tray, then trim off the excess leaving about 1cm hanging over the edges all round. add the trimmed-off bits to the 1/3 bit and roll it out again. brush the rim of the pastry with egg white pour in the filling. flatten out the 1/3 bit to the same thickness and place it on top of the filling. fold the overhanging bits back onto the edges of the pie. brush the lid of the pie with egg white score the pie in a criss-cross fashion with a butter knife and get fancy with the thick bits on the edge if you so desire. pierce the lid with a fork a couple of times. place it in the upper middle bit of the oven for 45 mins - 1 hour, or until it starts to get nice and golden. serve it to your woman and then enjoy some sensual lovemaking because you are a culinary god.
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GO FETTUCINE ALLA PRIMAVERA WITH ASPARAGUS AND SMOKED TROUT serves two INGREDIENTS decent bunch of spring onions 5-6 asparagus spears (not just the tips) couple of decent handfuls of frozen garden peas half a pack of dry fettuccine/linguine good few sprigs of fresh mint good few sprigs of fresh basil 350g of smoked trout or mackerel pint of milk grated parmesan salt and pepper to season you'll need a hand blender. INSTRUCTIONS get a decent kettle of water on the boil. meanwhile roughly chop the spring onions, asparagus, and half the mint and basil. discard the bottom inch or so of the asparagus spears, which is woody and tough. leave the asparagus tips intact. get some oil on a medium heat in a decent pan with tall edges, and get the water into a pot and on the boil. fry the spring onions, add the asparagus after a minute, and then the milk, peas and the chopped mint and basil about two minutes later. season liberally with salt/pepper. now get the fettuccine cooking, it takes about 11 minutes. season the boiling water liberally with salt. add about two tablespoons of flour to the veg/milk mix, then stir, reduce to a low heat and simmer. use the hand blender to blend about a third of the veg into the sauce. it'll start to thicken up nicely. after a few minutes, add the flaked fish. when the pasta is done, strain it but save about half a cup of the starchy pasta water, and add that to the pan with the sauce. simmer for another minute or two. the starcy water will make it all silky and glossy and chef-y. mix the pasta and the sauce in a big bowl and garnish with the parmesan and the remaining mint and basil.
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that beat is like the weird minimal cousin of LCC beat
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hotline miami is so fucking good. ultraviolent eighties top-down stealth/twitch shooter with an amazing soundtrack.
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a qr code has to have a little box in the three corners e.g. http://upload.wikimedia.org/wikipedia/commons/9/9b/Wikipedia_mobile_en.svg
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leaked
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DDDDDDDDDDDDDDDEEEEEEEEEEEELLLLLLOOOOOOOOOOOOOORRRRRRRRRRRRRRRREEEEEEEEEEEEEESSSSSSSSSSSSS
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the name's seros, brad l. seros... aettorney at law
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someone should send leone one of hofstadter's records that destroys the turntable upon playing. i bet it'd get a ten.
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it'll smell like vietnamese hammers.
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known(1) is totally a coil coming down off research chemicals vibe http://www.youtube.com/watch?v=Da5FIf77BJ4 http://www.youtube.com/watch?v=jVEimUEMjvg (how fucking beautiful is that track?)
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a+++ would lol again
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plaid Gang Gang Gang Gang Gang Gang Gang Gang Dance
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wb plummikins
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the previous post(s) were amusing to the degree that actual laughter may have been produced at some point.
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c-c-c-c-combo breaker
