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[25 Feb 2007|05:58pm]


These did not taste like race car at all.

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I thought this looked tasty [09 Jan 2007|04:49pm]

I just snagged this from a friend's journal and thought that I should share it here.  If you don't like mushrooms, I think I can safely say that you won't like it.

2 tablespoons dried porcini or chantelle mushrooms
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery with leaves, coursely chopped
1/4 cup parsley, chopped
1 carrot, peeled and coursely chopped
3 cloves garlic, chopped
1 pound mushrooms (I used oyster, shiitake, and enoki)
1 tablespoon flour
8 cups (64 ounces) beef broth or vegetable broth
1 cup whole barley
2 teaspoons salt

1. Soak the dried mushrooms in enough hot water to cover for a half hour. Strain and reserve the water.

2. Coarsely chop the reconstituted mushrooms.

3. Heat the olive oil in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and mushrooms until soft, about 5 minutes.

4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.

5. Add the broth.

6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.

7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.

8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
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I agree...I miss people posting here. So... [01 Nov 2006|09:29am]

[ mood | hungry ]

Here is my lasagne recipe. This is the *only* lasagne I will eat, as the texture of ricotta cheese is gross to me. I got the idea from a TV Food Network show on the best Italian places in New York, bechemel seems weird in lasagne, but it makes it sooo creamy. Anyway, here you go.

Spagetti Sauce:

-3 lbs of ground beef, or a combination of ground beef and ground pork or veal.
- 1 large onion, diced
- 1 package of sliced baby bello mushrooms
- 2 of the little jars of sundried tomato basil pesto
- 1 little jar of Hunt's oregano garlic and basil tomato paste
- 1-2 c red wine (I use the little bottles that come in a 4 pack for cooking, 1 is the right size)
- Have a jar of tomato sauce on the side so you can adjust the consistency to your liking, this can come out pretty thick
- italian seasoning and chopped garlic
- olive oil

Heat a little olive oil in a big ass pot and a couple cloves of chopped garlic. Saute a minute or so and add your ground meat. Brown, then add the onion and mushrooms and saute for a few minutes until the veggies are starting to be done. Add about 1/2 the wine and continue cooking until most of the wine absorbs and is cooked out. Add the 2 containers of sundried tomato basil pesto, the can of tomato paste, and the rest of the wine. Let simmer for 20 minutes or so. Add tomato sauce if you prefer a saucy-er sauce.


- 2 T butter or fat of your choosing
- 4 T flour
- 3 C milk
- 2 packages shredded italian cheeses. Publix makes a mix like this, it's provelone, mozzarella, asiago, and parmasean combined. Each package is 8 oz, so about 16 oz of cheese total.

Heat butter in pan and add 4 t flour. Stir for a few minutes then add the 3 c milk. After the sauce thickens add 1 package of the cheese slowly, whisking as you go. Initially the cheese will clump in the cener. Keep whisking over medium/low heat until the sauce is smooth.

For the lasagne:

Preheat oven to 350. In a deep lasagne pan/ 13x9 pan layer as follows: Bechemel, meat sauce, UNCOOKED lasagne noodles. Repeat, end with layer of meat sauce. Top with remaining package of cheese, I usually use about 1/2-3/4 of the package. Bake for 45-60 min until the top is brown and bubbly.

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This is a recipe for chili. It's really good chili and you should all eat it. It involves two steps and one of the steps is SLOW COOKIN' MEAT.

- 4lb rump roast (or similar cut)
- At least one of each: garlic, celery, carrots, potatoes
- 2-3 cans beef stock
- Spices that are good on meat
- Some water.

Chop up veggies. Put meat and everything else into a slowcooker. Cook it on LOW for about a day. (I think mine was 22 hours.) This should give you beef that cold falls apart, not quite tender and moist, but mostly-cooked. Pull apart the beef and set it aside. Drain the liquid from the cooker and put it somewhere SAFE so it can stay DELICIOUS. Do not freeze it because you will want to USE IT ALL though. You can save the vegetables for something else.

- 1.5lb cooked black beans (soak overnight and follow the package instructions, dude)
- Peppers to YOUR SPICIN' LIKIN' (1 green bell, 2 jalapeno, 1 anaheim, 1 habanero for me)
- 1/2-1 onion
- Garlic
- That meat you cooked (probably about 2-3lbs of it)
- The stock from the meat
- 3 cans tomato paste
- 2 cans tomato sauce
- Some olive oil
- A lighter beer, preferably a wheat ale or a lager

The order is IMPORTANT. You're going to want to chop up those onions, garlic, peppers right away and throw them in the big-ass pot you are using with some olive oil, to start cooking them up real good. Go ahead and cook them up pretty good for a while until it starts to smell real nice and then throw in that shredded meat, slowly. Stir that stuff all around for a few minutes, getting it good and heated up until you pretty much want to shove your face into the pot because it SMELLS GOOD.

At this point you should take all of the stock you have leftover and dump that mother right into the damn pot, all stirring it up and stuff. Add spices at this point, which must include: CHILI POWDER, PEPPER, SALT, and a little bit of CINNAMON (for reals). Stir it all up real good and let it keep cooking for a while, on around medium heat. Add in beans about two cups at a time until it starts looking like there is too much beans in there. Do not worry, you will use the rest of your beans. Pour in the beer after a while, and put in some more beans. Let it cook, add in a couple squirts of the cock sauce.

Now add in all that tomato paste and sauce because what is a chili without tomatoes. Throw in some more beans until the consistency is pretty thick and good, and take a taste. You will notice it tastes awesome and that meat that seemed kind of nasty and hard from the slowcooker is real tender and juicy.

You should let it cook like this on low heat for around an hour and a half, stirring occasionally. cook it longer if you can. Things that have got lots of tomatoes in them taste better the longer you cook them, and also taste better the next day. This chili will make enough to feed you for a while, and it is very good with things like cornbread.


Make a barbeque sauce. Throw that meat and some of those beans in a pan with the barbeque sauce sometimes, and spread that mother out over a kaiser roll or something. It is a sandwich.
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So bad for you, but so tastiful [15 Mar 2006|08:57pm]

This is how I like to make green beans. First, I fry up a whole pack of bacon and I save the drippings. This is real important, kids - trust me. Cut (or tear if your a beast like me) the bacon up into little pieces, or big pieces... doesn't really matter, I suppose. I then take a can of green beans, I like the french cut, butonve agaim it doesn't matter. I completely drain all the green bean juice from the can so they are as dry as possible. Then, I pour them into a pot AND THEN I pour the bacon drippings and bacon in with them. I add some salt, some pepper, and then let it get all hot and steamy on the stovetop. SO GOOD!
3 comments|post comment

Hmmm...I feel like banana pudding ice cream. [04 Mar 2006|04:47am]

[ mood | enthralled ]

Tomorrow I'm 21, and I'm planning what I will eat. Is that weird? :-) My mom is making me funfetti cupcakes with funfetti icing. I am making crab stew. This is because I can buy sherry, and crab stew needs it, so now I can make decent crab stew. Then for dinner I believe I want Carrabas. Not sure if I want the gorgonzola pasta, or the shrimp scampi pasta. Then, after I go to the bar, I am going to the 24hr Mexican drive through for 1 carne asada taco, and 1 pork taco. Yum. That's my favorite cupcakes, soup, pasta, and tacos all in one day. I am a fatty. :-D

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Best meal ever? [19 Feb 2006|10:37am]

[ mood | satisfied ]

So I was just at Disneyworld for the past week to escape the frozen tundra of New Jersey. Great place, but this is a food community so I'll get to the point.Collapse )

But I want to ask you all - what is the best meal you can remember having?

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FOR MIA: cookies to homph and/or glomph [23 Jan 2006|11:10pm]

PEANUT BLOSSOMS! this is another crazy grandma special, looks like it was cut from a magazine. ladies' home journal or redbook? WE WILL NEVER KNOW FOR SURE.

48 hershey's kisses (any kind works, I used dark chocolate this xmas but the new peanut butter ones would probably be AWESOME)
1/2 cup shortening (this is important, do not use unsalted butter because it will cause your cookie to spread)
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 tsp vanilla extract
1 1/2 cups ap flour
1 tsp baking soda
1/2 tsp salt
extra sugar in which you will roll the cookies

preheat! 375!

in large bowl, beat shortening and peanut butter until well blended. add sugar and brown sugar, beat until light and fluffy. add egg, milk and vanilla; beat well. mix flour, soda and salt together, gradually add to peanut butter mixture. this is where you make ONE INCH BALLS (hurr) of dough and roll them in the extra sugar. place on ungreased cookie sheet, bake 8 to 10 minutes or until lightly browned. IMMEDIATELY (though dont freak out, you do have a few seconds to get this done) put a kiss on each cookie, press it down so the dough kind of flattens out into a cookie shape. cool on wire rack, etc.

BEST WHEN SLIGHTLY WARM and the chocolate is still runny, though they last a long time, that is if you have that sort of restraint. im sure no one here does, I DONT anyway.
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Yummy... [30 Dec 2005|09:55pm]

It turns out its really hard to come up with your top ten or so favorites...

1. Steamed blue crab, seasoned with old bay. I can't tell you how much ordering crab in Florida hurt my soul when I moved. I had no idea people actually boiled crab.
2. Velveeta Shells and Cheese.
3. A good Ceasar salad. Not one with fake dressing... one with the real stuff... the kind you can actually taste the anchovies in. :)
4. Sauteed squash and zucchini made with heavy garlic, mushrooms, and onions.
5. Chicken taco soup. Its amazing what a little packet of that old el paso taco seasoning will do to a pot of soup.
6. Frozen grapes. Taste like candy.
7. Pizza with fresh tomatoes, garlic, and feta cheese.
8. Maryland tomato sandwiches, made with mayo, american cheese, salt and pepper.
9. Chili lime chicken.
10. Steak and Shake's tuna melt. God only knows why that tastes so damned good... but when you're drunk... yeah.
11. Lemon pepper broccoli.
12. Edy's Boysenberry sorbet.
13. Taco Hell's grilled stuffed burrito, chicken not steak, no rice, no beans, extra tomatos and extra sour cream. Mmmmmmmm... gooey.
14. S'mores. Who doesn't love them? Mmmmmm taste like childhood...
15. Speaking of childhood.... Babies. Babies in Lemon Butter sauce. Cooked medium rare with a side of chianti.
16. Asiago risotto. The only acceptable usage of really uber-cheap white wine.
17. Apricot & Spicy mustard pork tenderloin.

Weirdest urge to cook...
9 comments|post comment

writing this made me hungry... [30 Dec 2005|06:01pm]

[ mood | hungry ]

-Escargot. The best I’ve ever had was at a little seafood place in Seattle, it had cheese and garlic and puff pastry on it. So good.
-She-Crab Stew from Café Loco on Tybee Island. There were whole crab claws and it was loaded with Old Bay, and it makes me want to drive three hours for a bowl of soup.
-Crab anything actually. Dungeness crab soaked in butter…crab cakes with remoulade sauce…crab quiche…crab alfredo.
-Thai food. All of it. Panang curry duck and pork pad thai are my favorites.
-Korean BBQ. My fiancé and I just found the BEST Korean BBQ place in Duluth, Ga if any of you are in the area. It’s a buffet, one side of the buffet is all hot Korean food, dumplings and soups and what not, the other side is all raw meat. You load your plate up with raw shrimp, and steak, and whatever else and take it back to the table and cook it on the built in table grill. Expensive, but worth it.
-Sauerbraten with spazle and red cabbage. My family is German, and this is probably my favorite meal ever. Knorr used to make a great sauerbraten mix, but I can’t find it anymore.
-London Broil with my Dad’s béarnaise sauce. I had steak with béarnaise sauce at a bistro in Paris, and Dad’s is better.
-Big Macs. With French fries and more Big Mac sauce on the side.
-Penne Gorgonzola from Johnny Carino’s. I had this last night and it’s my new favorite thing.
-Pork with the verde sauce at Mexican places.
-Carne asada tacos from authentic Mexican places that do it right. Warm corn tortillas, carne asada, cilantro, and onion.
-My chicken. It doesn’t have a name, but chicken baked with a sauce made of cream of mushroom soup, sour cream, swiss and munster cheeses, with cracker crumbs on top.
-Quizno’s chicken bacon honey mustard sandwich.
-Panera Bread’s turkey artichoke panini.
-Fried Veggies. Mushrooms, cauliflower, and onions are the best.
-Fair food. Corn dogs, funnel cakes, apple dumplings. I could go to the fair and just spend the whole day eating.
-Banana pudding ice cream or cake batter ice cream.
-Boiled shrimp. With lots of Old Bay.
-My Mom’s popover chicken tarragon with mushroom sauce.
-Prime rib with lots of horseradish sauce, heavy on the horseradish, light on the mayo.

18 comments|post comment

[13 Dec 2005|09:23am]

I need some advice or suggestions.

For work, I need to make some sort of finger food. There is a beer tasting Friday night, and there are going to be OMFG VPs and all kinds of middle management to impress. Being in the food lab, the guy who runs the beer lab asked us to help run the show, as well as provide some food that we can say 'is from the food lab'.

Easy enough. I figured what goes best with beer? Pizza. But here's what I'm working with:

- Must be savory, nothing sweet
- Must be appetizing served room temperature - there is nothing at the brewery I can use to reheat anything, nor real way to keep anything warm.
- I have a good amount of equipment available to me - convection oven, hobart mixer, blender, cuisinart, steam jacketed kettle, homogenizer, dough sheeter, and a proof box.
- Near infinite resources. I already bought $40 in spices for the garlic bread. More won't hurt.

I started with garlic bread, but it's just not that great room temp. Not to mention tasting the samples I've been making has been giving me gas almost to the point of it being painful.

Maybe a dip or two? Pizza would be great, but room temperature, it's not. Granted, I can perhaps get catering stuffs (like big pans and those can-o-heats), but I don't want the pizza ending up like the pizza at my old college dining hall.

Any help that can be given would be great.
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alton brown brined and then smoked turkey
homemade egg noodles cooked in chicken broth because there wont be any turkey juice due to smoking
gibbery giblet gravy which is not used for potatoes because thats where the noodles go, but instead will be put on the turkey, if you think its too dry (which it wont be thats what the brining is for), or your choice of stuffing which would be either:
cornbread regular (with gibberettes and again, chicken broth)
or cornbread oyster (if youre fucking insane)
aforementioned potatoes (mashed, I helped grow them!)
baked macaroni and cheese
baked beans
deviled eggs
cranberry salad thing that is whole cranberries, pecans, celery and pineapple in some flavor of jello
THE RELISH TRAY which i dont know what will be on it but i think there will be olives (green and black), radishes, maybe some celery with some sort of stuff on it
pumpkin pie

WE ARE SIMPLE FOLK WHO LIEK FOOD and will probably have the same for xmas with the addition of HAM.

friday I am having another thanksgiving with my mom's family and I am making chex mix tomorrow to bring as my contribution. its very HEARTABLE and yet requires little effort.

ps i hate sweet potatoes
6 comments|post comment

[26 Oct 2005|03:19pm]

Hi!Collapse )
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Hi. [12 Oct 2005|12:24am]

I figure I need to be in here, given how much I like food. Here is what I would be eating, given the opportunity:

1. Carne Asada Burritos. Wet (that is with enchilada sauce and cheese on top), and with the American-style, aka Califonia-style, guacamole in it. That is the stuff that is pureed with sour cream, commonly found on top of taquitos.

2. Carne Asada Nachos. See #1. Although the Mexican-style guacamole is better on those.

3. Cream Cheese Wontons. See the COTI boards.

4. Buffalo Strips, with celery and some ranch dressing. Or, bleu cheese if you want to be a purist.

5. Some nice thin-crust New York-style pizza, with pepperoni.

6. Chili, New Mexico style.

7. A Michigan--a Glazier's hot dog all topped with meat sauce and a ton of sharp cheddar (but no beans).

8. Veal Franco. The version I've had is veal wrapped around prosciutto, mozzarella, and parsley, breaded and lightly fried, and served with a white cream sauce.

9. Orange Chicken, when it's cut into fritters and served crispy and hot.

10. Tan Poi. This is a Burmese dish, basically it's rice that's been cooked with cinnamon, bay leaves, and Burmese spices.

11. Chicken Tikka Masala. Because Indian food is awesome.

12. Panang Curry, with a Thai Iced Tea.

13. A Gyros.

14. Aaaaaaaand the Taco Bell Frito Burrito.
5 comments|post comment

[26 Sep 2005|05:31pm]

Hello I am joining this community

In order to say that fresh pineapple + pineapple coconut juice + vanilla kefir + freshly grated ginger + stevia extract = good smoothie

oh boy healthfood
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PANERA. [21 Aug 2005|01:55pm]

So yeah, there's this bakery/sandwich shop called Panera that just opened in my neighborhood. Holy crap, but I think their portobello-mozarella panini has replaced the BLT as my ultimate sammich. That thing is all kinds of tasty, and THE BREAD HAS ROSEMARY BAKED INTO IT GOD
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Holy crap. (delicious ass pasta recipe stolen from Mario Batali) [26 Jul 2005|07:36pm]

God, I love that mean.

WHAT YOU WILL NEED (for two servings):
1/2 pound of pasta (I used farfaloni, farfalle works too. Basically a good "stabbing" pasta, something with a solid shape that isn't a noodle)
8-10 oz mushrooms (I used button mushrooms, creminis were the original used. Portabellos would work good too. Don't worry too much about size, they cook down quite a bit)
1/2 pound Italian sausage
1 small-medium onion, chopped
1/2 bunch of parsley, chopped
2 tomatoes, roughly chopped and seeded
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 cup red wine (do not worry about the brand, I used JUG WINE and it was fantastic)
Parmesean cheese

Start by getting a big saucepan over medium heat, and by getting a bigass pot of water on the boil. When the saucepan is hot (but not smoking) add the garlic and onion. Cook until light brown, about five minutes. Add the sausage, cook until golden brown, another five minutes. Then, you add your mushrooms, cook them for a minute or two, add in the tomatoes and the wine and cook for fifteen to twenty minutes. (you should also taste it at this point, to see if it needs salt and/or pepper)

By now your water should be boiling. Add your pasta, cook until al dente, add to the sauce. (try to reserve some of the pasta water) Cook for a minute, add the parsley and parmesean to taste. If the pasta looks a little dry, add some of the pasta water one teaspoon at a time. Serve warm and...basically that's it.

4 comments|post comment

hey fags [20 Jun 2005|09:09pm]

Does anyone have any chicken recipes? I want chicken and I want a new way to cook it.
4 comments|post comment

XPOSTED HURR DURR [15 Jun 2005|11:26pm]

yesterday I made my first from scratch cake. here it is.


2 C sugar
3/4 C butter or shortening (I used shortening because it was already soft)
1 C strong coffee
1 1/3 C red delicious apples, finely diced
3 C flour
1 C raisins
1 C black walnuts, roughly chopped
3 eggs
1 TSP allspice
1 TSP nutmeg
1 TSP cinnamon
1 TSP salt
1 TSP baking powder
1 TSP baking soda

preheat oven to 350. complain about something that happened 20 years ago. get the vapors. when you've calmed down, prepare three 9 inch cake pans by first greasing with shortening, then lining the bottoms with parchment paper. if you don't know how to make a round piece of paper for the bottom of the pan it is obviously because you are catholic and therefore no good for anything but making babies. what I did was trace the pan with something sharp enough to indent it and then cut out the circle. I tried making the snowflake thing and ended up with a not even round piece of paper that was way too fucking big for the pan and i was in a hurry and too pissed off to do a good job. the tracing method seems easier and ended up with an actual round, so that is what I would suggest.

next, stay up all night crying about your hernia which will turn out to be a gall bladder problem. sift the dry goods (flour, allspice, nutmeg, cinnnnnnn, salt, soda, powder) together, and then ignore them because they are not your favorites. beat the eggs together in a small bowl. in yet another bowl use a mixer to cream the sugar/shortening. if you don't know what that means I will explain it to you in an annoyed voice in the comments section. my mixer is a hand mixer and it is really goddamn fast even on the lowest setting, so I use that for everything. add the eggs slowly, scrape down the sides of the bowl occasionally of course, don't be like your mom who is a terrible cook.

add the dry ingredients grudgingly because they are the only ones that visit you in the hospital when you have yet another heart attack. I didn't dump all the dry stuff in at once since there was a lot of it, I put it in a third at a time. finally add the coffee. at this point I used the spatula i was scraping the bowl with to stir in the raisins, apples, and nuts. actually i forgot the apples until after I divided the batter into the three pans, which is so typical of me, I'm very mean spirited and unsuccessful in life unlike my cousins. bake for about 40 minutes, toothpick test etc. we have a fucking huge oven that never gets hot enough so I used the convection setting which kind of dried out the outside but even with the apple bits hastily stirred in at an inappropriate time the cake is ok.

thanks to alton brown's baking book I'm Just Here For More Food for the instructions, since all I had was an ingredient list and my first attempt using another recipe as reference was and looked just like AN ABORTION. strangely enough AB's cake episode featured a family with ingredients for some old broad's cake but no instructions.


1 LB powdered sugar
1 PKG cream cheese (softened)
4 TBL butter (also softened)
1 TSP vanilla extract

BEAT THE SHIT OUT OF THAT CRAP. smear on cake or face.

granny (crazy grandma) didn't weigh anything as far as I know, she was one of those BY SIGHT bakers who got incredibly good at it from experience and some sort of compulsive disorder.
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I hooked this up today so I figured that I should post the recipe. It's thrifted from one I saw on the Food Network website, but I added mushrooms and since it was pretty damn good I thought I'd share.

Beef Short Ribs. I'd get ones without bones, and make sure to trim off the excess fat.
Carrots (for 3 1/2 pounds of ribs I used four. If you want to get rid of them, slice them, otherwise cut each one into three inch chunks)
Onions (I used one and a half medium white, if they're small go for three. Cut them, but not into a fine chop unless you plan on getting rid of them for the finished product)
Mushrooms (Who cares? They're mushrooms. Put as many as you have because it does not get any better folks)
Garlic (three good sized cloves chopped)
Some dredging flour, with salt and pepper and such. If you have Ms. Dash, throw some of it in there.
Dried Rosemary (I used a full teaspoon, but I love rosemary. You might want to go half)
BACON FAT (I guess you can use like, olive oil. If you're a pussy.)
Some red wine. (I know nothing about wine. I used a merlot, 3/4 cup.)
Beef stock. (Canned is fine, but go for low sodium, 2 or 3 cups.)

Start heating up your oven to 350 degrees. While that's going, get an oven safe dish, heat it to medium high, and add the bacon fat. (you need enough to cook all your short ribs). Dredge the ribs in flour, shake off excess, and brown them nicely. Remove as they get brown, DO NOT OVERCROWD POT. When they're all done, get rid of all but two tablespoons of the fat, cook the veggies until brown on the edges. Add some S&P (salt and pepper), deglaze with the wine and stock, then add the ribs. Don't worry if some are sticking out, as the stuff cooks the juice level will double. Every half hour or so, just check the meats and such, pour some juice over the top. Cook for two hours.

Once the ribs are tender, put them in an over safe dish, turn the oven to 100 or so, and put the ribs in there. (I took out the mushrooms and carrots too, but if you don't want to have them along just leave them in the pot) Now, the juice? Strain it through a sieve into a pan, heat the pan to medium or so, and let the sauce cook until thicken. Once it's there, just spoon over your ribs and serve. I recommend some hellified mashed potatoes and some green beans.
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