Ingredients

2 rabbits, cut in fairly small pieces by the butcher
2 cups white wine
4 cloves of garlic, sliced thin
3 bay leaves, dried
1 tsp dried rosemary or fresh rosemary
1/4 cup extra virgin olive oil
2 tsp wine vinegar
1 dash salt, to taste

enjoy!

Oh if any of you are hot sauce fans take a look at this - http://www.amazon.com/gp/product/B004DJN39O Its four 5 ounce bottles Cholula Original, Cholula Chili Garlic, Cholula Chipotle and Cholula Chili Lime
I bought it for my girlfriend and she was very happy. I never knew they offered so many flavors

Wiseguy, eh? They had the custom prison-cell-suite kitchen, too!

I promised pumkinandstorm I'd make a video entitled, "Garlic Presses Are For Pussies."

Comment hidden because you are ignoring dag. (show it anyway)

I cut my garlic with a razor blade, so it's so thin that it liquifies in the sugo. I learned that from Pauly in the slammer.

Real men don't use garlic presses, choppers, or (winces) pre-peeled cloves or minced (pre-chewed) bits in jars. Any man who does is the catcher on an all-hermaphrodite baseball team.

Sorry, but I take the claims here with a huge grain of salt. I'm not saying they're wrong, but I do have questions:

1. Were the tests conducting in vivo or in vitro? It makes a big difference whether you're testing substances in animals or in petri dishes.

2. What dosages are necessary to have the desired effects? If it requires one to eat three raw heads of garlic and five pounds of broccoli a day, then it ain't gonna happen.

3. What effects do the different kinds of cooking have? Boiling? Baking? Frying?

I don't buy the claims here.

pumpkinandstorm: Replacing Marinated Pork Tenderloin with her highly-praised,

Filipino Eggrolls

6 packages of egg roll wraps
2 carrots
onion
granulated garlic
2 1/2 lbs lean ground beef
2 1/2 lbs lean ground pork
salt and pepper

- Put beef and pork into a bowl and mix together
- Chop carrots and onion into very fine pieces
- Add 1 1/2 tbsp salt, 3 tbsp pepper, 3 tbsp granulated garlic, onion and carrot to meat mixture and blend together.
- Open egg roll wraps and put 1 tbsp meat mixture on wrap and roll it up (jelly roll style) sealing with water on the bottom edge.
- Cover to prevent drying
- Heat oil in a skillet at medium to medium high heat
- Fry egg rolls about 2 - 3 minutes per side until nicely browned
- Drain on paper towels.
- Sprinkle both sides with salt

Recipe #1
Dystopianfuturetoday:
EGGDILLA

-2 Corn Tortillas (get good tortillas from a mexican market)

-1 Egg

-Oil (I used olive oil, but veggie or canola should work fine)

-Pepper Jack Cheese (Use other types of cheese if you like)

-Cajun Seasoning - I used “Slap Ya Mama” seasoning - which is a mix of salt, red pepper, white pepper and garlic. Improvise if you need to.

-Mayo - You can leave this out if you are trying to be healthy

-Gochugang Sauce - This is a mix of pepper paste, brown sugar, rice vinegar, sesame oil, soy sauce and honey. Mix to taste, put it in a squeeze bottle in the fridge and it will taste delicious on just about anything. Formal recipe here: http://www.luluz.net/articles/eat/gochujang-sauce-for-bibimbap/

We have another "official" contestant, pumkinandstorm has stepped-up the odds with this simple framework for a spattering of tasty dishes!!




Chinese Pork Tenderloin

Ingredients
2 pork tenderloins (1 -1/2lb or 750g)

Marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1-1/2 tsp minced gingerroot
1-1/2 tsp packed brown sugar
1 clove garlic
1/2 tsp sesame oil
Pinch five-spice powder

Directions
1. Trim any fat from tenderloins. Place in shallow glass.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins, turning to coat. Cover and refrigerate for 24 - 48 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade; Bake, basting generously four times in 375F oven for 30 to 35 minutes or until meat thermometer inserted at 20 - degree angle registers 160 F and meat still has hint of pink.
5. Remove to cutting board and tent with foil. Let stand for 10 minutes.
6. Using sharp knife, slice pork diagonally into thin slice

Challenge Accepted!

SO here's a taste of the first entry submitted by a stellar fixture and long-winded SO-Cal so-called here, dytopianfurtdy:
Eggadilla - an original dft creation

You will need:

-2 Corn Tortillas (get good tortillas from a mexican market)

-1 Egg

-Oil (I used olive oil, but veggie or canola should work fine)

-Pepper Jack Cheese (Use other types of cheese if you like)

-Cajun Seasoning - I used “Slap Ya Mama” seasoning - which is a mix of salt, red pepper, white pepper and garlic. Improvise if you need to.

-Mayo - You can leave this out if you are trying to be healthy

-Gochugang Sauce - This is a mix of pepper paste, brown sugar, rice vinegar, sesame oil, soy sauce and honey. Mix to taste, put it in a squeeze bottle in the fridge and it will taste delicious on just about anything. Formal recipe here: http://www.luluz.net/articles/eat/gochujang-sauce-for-bibimbap/

DOn't feel bad if you can't cook, your parents raised you so feel free to blame them for your developmental disabilities, of which there are no-doubt tomes on the subject that remain unwritten (That goes double for you, Miss, low-sugar buttery cinnamon toast woman...I'm kidding, your offering sounds delicious.....you may be one of 2 entries which puts you well ahead of 3282 other Hot-Pocket-eaters around heyah!)

Your video, Patatas Bravas ~ Crispy Potatoes with Spicy Garlic & Chili, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

OK

From the caretaker of the cooking channel:
(Shepppard above has the low-down on good tater production!)

Made these 2 days ago:

4lbs unpeeled, red potatoes
stick o butter
3'4-1 cup Buttermilk
1-2 small cloves garlic
black,white,red pepper, sea salt, to taste

boil potatoes, rinse, drain, return to stove top on warm
with electric hand mixer, add other ingredients till creamy 'n fluffy, you may not use all the butter and buttermilk, so add and mix, repeat.

I covered these taters with some brown mushroom gravy with a red wine 'n sherry reduction added for some more levels of yum.

Oh and garlic. If you are going to add garlic, why fuck up your taters with powdered garlic? The stuff goes rancid too fast, and degradation of essence of ANY herb occurs once it has been processed.
Use a garlic masher yer a pussy, slice it or chop it, you are insane. Take the edge of a large chef's knife or cleaver and pulverize the clove with a quick blow of of fist. Bisect it, it's easier a half-at-a-time.

Garlic presses are for posers as well, and trying to wash one a pain-in-the-ass. Don't be a pussy, get a cleaver, they're like $5 at a Chinese grocery.

So... PlayhousePals?? You wanna me come over 'n rock yer kitchen sometime??

I used a potato ricer today to mash some taters. Of course I am no heathen and would never use GARLIC POWDER where fresh cloves of minced and crushed garlic would do much more nicely.

Meh, I still prefer the way i've been making my own taters.

Peel and quarter them before boiling. Once done, put em through a potato ricer, and then add in butter and garlic powder and blend them with a mixer.

May seem like overkill, but I've gotta say, mashed potatoes are probably my favourite food, and I really hate them when they're lumpy.

>> ^enoch:

+chopped garlic and a few dashes of worcesterchire sauce to the meatballs and deglaze your frying pan with port wine before you add your beef stock (real beef stock not that boullione crap) and cream=better swedish meatballs than this.
oh..would you look at me being a little foodie cunt.
sorry =(


Hah no, you're not a cunt, but sometimes the simplest of recipes are surprisingly delicious!