WTF food finds of the day

Hey guys! It’s been a minute. Again. I know! But I’ve still been at it! Cooking wise that is. Just haven’t been sharing my experiences with you guys. I’m so stingy, I know But I’m back y’all! ::Paula D voice::

Some things have changed since I first started this blog. I’m pretty confident in my cooking skills now but I am still very hungry in a “I-want-to-learn-as-much-as-possible-about-cooking” way. I still fxck shit up but now I know that EVERYONE fxcks shit up on their journey to being able to say, “I can cook” or “I can throw down in the kitchen!” It’s all about experimentation and learning from your mistakes! And believe me, the BEST way to learn is through the mistakes you make because you’ll be so embarrassed that you’ll never forget what you did wrong! Lol.

I can now say I have signature dishes now–> whoop whoop! Never thought that would happen! lol And you know how that happened? I just started making shit! Just randomly putting different ingredients together and taking into consideration what I had in my kitchen. It’s all about mixing and matching your ingredients to produce a bangin ass dish!

Now that I think of it, cooking is kind of like fashion; piecing together the right garments and accessories to pull together an amazingly LOUD fit! Speaking of LOUD fashion, I started a fashion blog called Audio Fashion. Go Check it out! (After you finish this post of course…)

Anyways, some of my new signature dishes include:

• Bean/corn/rice burgers
• Stuffed cabbage
• Baked radishes

Along with my old BANGIN signature dishes:

• Mashed potatoes from scratch
• Baked macaroni and cheese
• Meatloaf

Don’t worry guys! I’ll definitely be posting the recipes to the new dishes soon.

In the mean time, let’s go over some food finds I found today that have me scratching my head and looking for answers.

• Moroccan Meatballs
• Chai pot
• Tangine

Now, I am still a little confused about the moroccan meatballs. I guess it’s the spices that make it “Moroccan” and the fact they cook it in a Tangine. ……o_0

I didn’t know wtf a tangine is. At first I thought it was a fresh tomato vine or something because the recipe calls for fresh tomatoes. But no, it’s basically a pan with a funneled cover. You cook and serve the meatballs in the tangine. Seems pretty cool to me. I shall look into this.

And lastly, a chai pot? Ok, doesn’t seem like it takes a scientist to figure out that a chai pot probably cooks chai to make tea. I have never heard or seen one before though. Ummmm, I still don’t know what a chai pot is. My research is not helping me find the answer. I guess this is it?? Even so, through my search, I found this blog, Vegan Hippie Mama, which shared an interesting blog on homemade chai tea. I shall look into this also. Also through my research to find out what a chai pot is, I learned about Yixing Teapots. Apparently, these clay teapots take on the flavor of your tea and are only suppose to be used for one tea. For example, if I’m using a chai tea, I can’t make green tea in it. That’s so cool. And yet another finding; never knew how spiritual it is to make chai. Apparently, there are guidelines on How to Become a Chai Wallah.

It’s amazing how much you can indirectly find out and learn with out trying. Till next cooking disaster!

Eat your heart out!

Bleeding hearts brownie cupcakes. I put a strawberry in the middle. Give the brownie multiple different layers of texture. It was amazing. Eat your fxcking heart out. Serve them to an ex. Enjoy them for yourself. Either way, they came just in time for vday 🙂

Burn ’em till you get it right…

I only like them when they’re burnt….I like the crunchiness of them… But it looks like I fxcked them up

Cooking Disaster #6: Peanut Butter cookies with almonds and dried cranberries

I know this disaster really does sound like a disaster lol. I don’t know what made me cone up with this recipe but I just looked at everything I had and thought, “hmm what looks interesting together”. Even so, I did utilize a store bought cookie mix but I figured since I was making it my own it was acceptable.

I put the cookie mix, an egg, almonds, and dried cranberries in a bowl with some vegetable oil and mixed it all up. Then I put them in the oven at 375 and cooked them for 10 minutes. That wasn’t enough so I kept checking them in 5 minute intervals until they were in therefor 28 minutes. Huge mistake! I should have taken them out earlier. Why didn’t I you ask? Because the cookies looked too soft to take out and I wanted to make sure the egg was completely cooked in them. What I SHOULD have done was take them out while they were still soft so they could get harder when I took them out. When I did take the cookies out, they were somewhat soft but for the most part hard.the bottoms were burnt but the almonds kept in a lot of heat and were roasted. The funny thing is, the cookies just kept getting darker and darker. So no, there shall be no reaction video. I wouldn’t dare serve something that bad to someone else if I didn’t even want to eat it myself. Oh well, they had potential too :-(.

Teamwork disaster?

So I’m here with my so far expertise taste tester Virendra and his culinary buddy Carmen who is a SPC alum. Tonight we are working together to make turkey burgers. Now I’m not quite sure how much of a disaster this is going to be considering that Virendra knows how to cook and Carmen is enrolling in the HCC culinary program. I’m the least experienced :-(. Oh well, gotta start somewhere!

So here we are and we started with the sauce. Yes, a sauce. I’ve never heard of making a sauce for hamburgers that you mix with the burger mix but then again, a lot of people are surprised at my concoctions. The sauce included:
Cinnamon water
Parsely flakes
Garlic
Black pepper
Ketchup
Virendra’s aunt’s special recipe for Pepper sauce
Paprika
Grapeseed oil
Soul seasoning *don’t ask what that is because we don’t know either*

Then, we mixed the beef with the sauce, added red pepper flakes, grated oranges, put grape seed oil in a baking pan, placed cut up onions in the pan, and shaped the burgers and put them in the pan. We put the pan in a bistro oven and broiled it, letting it cook for 520-525~ degrees 6-8 min on each side. Carmen even cut up oranges and placed them on a plate in a culinary form.

Sooo this disaster ended up really being a disaster lol. It seems that when we cooked the burger on the stove in a pan with grapeseed oil, it creates a lot of smoke. When I pressed down on the burger to make sure it was cooking through, a bunch of smoke came out and the fire alarm went off. Now we changed the oil to vegetable oil spray. Now the apartment got really smokey again and the alarm went off so now we’re thinking it’s the onions.

Overall, it was a smokey mess but the product ended up being good.

 

 

Disaster #5 Baked Macaroni and Cheese

This week’s disaster was some type of disaster. Tiring at that too. It’s definitely been confirmed, side dishes usually end up taking up a lot more time than the main dish does. Atleast for me. I know it’s because I always end up putting my own spin on things and experimentation takes time. I mean, all the cooking I do is experimenting for me bring that I’ve never made any of the meals I make before but still. This is what happened, this disaster was suppose to be a side to another disaster *fried chicken*. This disaster took so long that I decided to just turn the side into a disaster by itself. Plus, I didn’t think it would be very smart to fry anything while half asleep….

To start off, this wasn’t your everyday baked macaroni I was making. You know I had to put my spin on it. So I started off by cutting up 2 potatoes into small pieces and I boiled them in water that I added salt to. It took FOREVERRRRRRRRRRR. Seriously. I hate boiling potatoes. It definitely took over a half hour. But anyways, I did that and got them to the consistency I needed them to be at. Then I drained them and put them into a separate container. Then I put in a bag of macaroni and boiled them for like a half hour. Now that I type that, that sounds like a long time. I think it worked out fine though. BTW: Last week’s taste tester, Virendra, volunteered to help me this week and offer his cooking advice when needed. Anyways, after I cooked the macaroni, I put it in a big pyrex mixing bowl. Then I took a stick of butter, a cup of whole milk, an egg, salt, pepper, a bag of shredded cheddar cheese, and red pepper flakes in a pot and melted them together. Virendra came and saw the mixture and said to add more milk because otherwise the mixture wouldn’t be enough for all the macaroni I had. So I did. I didn’t really measure how much I put in. Virendra said the milkiness would cookout anyways and just make the macaroni creamy. As I was cooking the mixture up, I started to add some cooked macaroni to it and all of the potatoes. Then I added the mixture to the rest of the macaroni. I made sure I mixed everything together and added a tad more of cheddar cheese. Then I layered the macaroni into the the mini pans in the order of macaroni mix/cheddar cheese/macaroni mix/cheddar cheese. I baked the pans for 30 min at 350/375~ degreees. Here’s Virendra’s take on the disasterous dish:

 

 

Disaster #4: Green Bean Casserole

I’ve been putting off this recipe for awhile. I’ve had the ingredients for a couple of weeks, but when it came down to making a dish I would go out of my way and go shop for ingredients for another dish. I was actually going to make fried chicken this week, but my week has been kind of busy and going to the store is time consuming. Therefore, I told myself, “Just use what you have, stop bullshitting.” So I did.

But why did I put off making the dish you ask? Because it’s BORING. I mean, it tastes good but anything that has to do with casseroles, mashed potatoes, and loafes sound like something an old lady would cook. A boring one at that because I’ve met some crazy and interesting old ladies with a story. I’ve also noticed that I made a lot of contradictions in a past sentence. I definitely made homemade mashed potatoes. I definitely made a meatLOAF. Both dishes qualify as falling into the BORING category according to me. What I do have to say in my defense is, they were exceptions lol. I made the meatloaf because I wanted to see if I could make it like my mom so the dish was actually a x variable. Lastly, the mashed potatoes weren’t just your regular bland, mashed potatoes. My mashed potatoes had a lot of flavor to them and it had roasted garlic bits in it. How many times do you hear about roasted garlic bits in mashed potatoes??

Anyway, this is how I made it. I took cream of mushroom soup and put it in a big mixing bowl. Then, I noticed the second container I had was cream of asparagus, not mushroom. I taste tested both to see if the flavors would clash and I decided to try both together. After, I took 3 cans of green beans, drained them, and added them to the bowl. Drained a can of mushroom stems and added it to the mixture. Took one cup of sour cream and added as well. Mixed in a little of cheddar cheese and fried onion rings. LAstly I added some salt and pepper and mixed everything together. I put the oven on for 350 and put the mixer into a baking dish, covered it with cheddar cheese, and then fried onion rings. Cooked the green bean casserole for 30 minutes and called it a day. Now I think I should have put the onion rings on after the casserole was cooked because they burned a little. I just thought about it, maybe I should have added tuna or chicken? I wanted to add red pepper flakes for spice but after taste testing the soups, I figured there would be too many strong flavors.

Overall, the casserole was really flavorful. I tasted really good. The onion rings were kind of crunchy but still good. I have no complaints. I actually want some more.

Watch my taste tester Virendra’s take on it.

Cooking Disaster #3: Steak and Homemade Mashed Potatoes

For this week’s disaster, I decided to go with what inspired me the most, steak. I’ve never made steak before. At all. I mean hey, everything I’ve made on this blog I never made before and it was my first time trying it. And yet, I always end up adding my own twist to it. Even so, I thought, “I can’t just make steak by itself. That would be boring.” So of course, the first thing I think of as a side is mashed potatoes. I flirted with the idea of using instant mashed potatoes. I know, GASP. I think that’s because my mom never made homemade mashed potatoes so I was just use to her instant ones. I uickly put down that idea because that would be like cheating, anything not made from scratch seems like it would be cheating. What’s the fun in instant? That’s boring. what do I look like featuring instant dishes as my main dish? *Mind you I said MAIN, because I definitely featured a Bertolli meal-in-a-bag in a past blog lol* Anyways, the decision was made, steak and homemade mashed potatoes it was.

As always, I looked around at different recipes. One I found out of a Food Network book called How to Boil Water. It called for broiling the steak. I think I have a broiler under my oven but I don’t trust SPC campus apartments enough to look into it. Anyways, I looked for a broiling pan in Shoprite but there were none so I decided to consult my mom. She told me I could pan-sear it instead. I knew this but it seemed like it would be a bit complicated being that I didn’t even have a recipe to tell me what temperature to have the oven on at and how long to cook it for. When I got home from food shopping, I looked in my book and saw there was actually a recipe for pan-searing steak. That book definitely came to the rescue. That was the only recipe I really used. As for the mashed potatoes, I just quickly looked over some recipes jut to see variations and figure out how to make it my own.

Ok, time to cook. I started off with the steak. I really thought making the steak would be the hardest part and the most time consuming but it really wasn’t. The mashed potatoes actually ended up taking wayyyyyy longer. Anyways, I got a small bowl, added extra virgin olive oil, ground pepper, grill makes spicy monterrey steak spice, picante pepper mustard, worcestshire sauce, and wisked it all together. This is actually my adaptation of the sauce for the broiler recipe. I dipped the steaks in the sauce completely and put it in the pan to cook. I ended up using most of the first batch on the first steak so I ended up making the second batch just from my head without measuring. Did I get the measurements completely right? No but it got the job done. This is what I wanted to be able to do as a cook, measure ingredients without using measuring cups and what not. I call this soul food; cooking from your head. Most people just think soul food is African-American dishes but I’ve definitely seen Italian, Spanish, and other people of different races make soul food being that they make it off the top of their heads. I guess you can say that correlates with the soul, depending on how into cooking one is. But I’ve diverted. I cooked the steaks like this, 4 minutes on one side, and 2 on the other. Then, I put the steaks in a baking pan in the oven at 450 for about 16 minutes…probably little more. Before the steaks were done, I cut up some green peppers, put them in the pan, put garlic and pepper on them, then put them in the baking dish with the steaks to continue cooking. And that’s all for the steaks.

NOW for the mashed potatoes. OMG it was so annoying to get the potatoes soft from boiling them. I took 4 potatoes, cut them up into cubes, then put them in a pot with salted water to boil. Wasn’t working. So I decided to drain the pot of the water, take some chicken broth made with garlic, and put it in the pot with the potatoes instead. Worked wonders. I kept the potatoes on the stove until the chicken broth evaporated. I helped this process go faster by using a technique I came up with while cooking it. I ended up taking the pot of potatoes and cooking it on it’s side so all the broth would drain to one side and get heated all at once…or atleast be more concentrated and exposed more to evaporate. Either way my technique worked really well. Then, I took the potatoes and put them in a large bowl. I took a stick of butter and melted it in the pot. I also cut up some fresh garlic and cooked them in the pan so they were roasted. I got this idea from my friend who brought it up while I was cooking. I added the melted stick of butter, the roasted garlic, garlic powder, pepper, and salt to the potatoes and mashed them up with a masher. This was the part where I had to keep trying it to see how it tasted and adding ingredients/spices to make it taste better. I guess I got that from when I was in culinary school and I would be on mashed potato duty. Overall, they were GREAT. The roasted garlic was the perfect touch. I also kept pieces of potatoes in the mix because when I think of homemade potatoes, I don’t think of smooth whipped potatoes. I think of instant potatoes when I think of smooth, whipped potatoes. The steak was spicy, which I loved. The green peppers went really well with the steak and they were flavorful. I loved this meal and I’m glad I finally know how to make them.

But don’t take my word for it. Watch my friend Matt taste test my meal for me.

When coooking disasters go wrong…

With cooking, I’ve realized, when you’re in the mood to cook and you’re really into it, you’re food comes out good. When you rather be doing anything other than cooking and dread the idea of it, your food is going to come out crappy.
With that being said, I’ve decided for this  week, I’m not going to do an entry on a dish I made but more so on exhibiting inspirational food to get me back into the spirit.

First off, before I go into details about anything else, I want to talk about how something weird having to do with food happened to me in the past week. Last Thursday I went to Ruby Tuesdays in Time Square and had the shrimp pasta. I always eat shrimp. I love seafood. So everything was fine, I jumped on the subway, jumped on the path, finally got home, everything was great. What happens when I get home? My arm starts to itch. Okay, maybe I got bit by a bug. Then, I looked in the mirror and I saw that my eyelid looked lumpy. I started to look at my whole face and it all looked lumpy. Out of no where I just start scratching all over. I started to welp up really badly. So yes, I had hives. This definitely threw me off for two reasons:

1) The only time I break out in hives is when I take penicillan, which is the only thing I am allergic to.

2) What could be making me break out? I eat shrimp all the time.

I called my mom and she told me how sometimes people can become allergic to foods they eat all the time out of no where. She also told me hives were a warning sign and my throat might close up the next time I eat it.  I was also told that I could have gotten a bad batch of shrimp that had too much iodine in it.  All I have to say about this new allergy is, it’s bs and I’m not happy about it at all.

Now onto the inspirational food lol. I’ve been looking at this blog called Gluttony is Bliss. It just shows pictures of food but it’s interesting and it passes the time. I was looking for some ideas and I found

The English breakfast

A smore cupcake

..and my biggest inspiration…

STEAK

Steak seems like the plainest dish out of all 3, but it presents a challenge to me. I think it’s what will get me back into the mood of cooking.

Smoothie experimentation

So, I got this blender from GNC last month and I recently bought a magic bullet. * I’ve wanted a magic bullet for years by the way*… Since I moved into my apartment on campus, I’ve been blending like everyday.

Mainly I’ve been making smoothies. There have been some things I’ve learned so far.

-Adding sugar makes the smoothie foamy

– Grapefruit and watermelon blend really well together

– Grapefruit is best cut up while frozen *easier to manage*

– Don’t blend too many apples or else your smoothie will be too milly and won’t blend as well