Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

Rawkstah

Member Since 25 May 2012
Offline Last Active Yesterday, 12:29 AM

#1477121 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 20 July 2017 - 11:50 PM

I'm still alive!  Man that pic in the last post I made looks gross.... 

 

I've been making some neat stuff lately, but I've also just started training hard again, so after 2 hours of jiu jitsu and a bike rides there and back there is no time for pictures of food! 

Today I settled down a little and made a random concoction.  Sliced up some yellow bell pepper, brussels sprouts, onion and sautéed it, seasoned with garlic powder a squeeze of lemon, smoked paprika, and black pepper. Then added sliced up morning star bacon, rice with a squirt of liquid aminos, and topped it with a fried egg and some minced up nhu peppers (the spider mite infested plant actually podded up and ripened!!!)

 

It was pretty dang good for a what do I have in the fridge to throw in the pan kinda thing.  

 

yPWBN5k.jpg?1

 

Hope everyone else is well! I thought I had some pictures hiding in my phone of other stuff I made, like the palak paneer tofu I made a couple nights ago, but I guess when I'm tired after class I don't hold the button down right?  I dunno. 




#1472535 The Second Coming is HERE!!!

Posted by Rawkstah on 03 July 2017 - 12:17 AM

dude............lol.... not even Hawaiian Punch brah?

Tahitian Treat is far superior to Hawaiian Punch.  That shit was the bomb.  They also made Cactus Cooler! 




#1471250 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 28 June 2017 - 12:13 AM

I haven't posted in a while, even though I've been cooking regularly I've been pretty busy.  By the time the food is made I eat it up and get back to work.  Tonight I used as a prep night and made 3 batches of spicy bhut seitan sausage and a batch of (jun) kombucha.  I had hoped the sausage would be ready for dinner but it took longer than anticipated, so I totally randomly decided to make shredded brussel sprout spring rolls.  I had seen a recipe for ginger-shredded brussel sprout potstickers, but spring rolls seems a tad healthier to me, and I could add things to make it more hearty.  Filling is onion, shredded brussel sprouts, garlic, ginger, balsamic, soy sauce, a healthy dose of DeeRoo's stir fry seasoning (sorry I can't recall the real name of it right now) and the unsteamed dough for a seitan sausage all cooked up.  Then I turned the heat off and shredded in carrot, turmeric, radish, and chopped cilantro.  Scrambled some eggs threw them into the mix, then did my best to wrap it all up.  Made a soy sauce-rice vinegar dipping sauce and buon appetito!  Rolling them felt like I was doing ok but then they weren't as tightly packed when I was finished.  Still edible by hand though.  Anyway, here's the photo, sorry they don't look restaurant quality pretty, and my kitchen (lets be honest, my life right now) is a mess, but they tasted great. 

gvIn9lm.jpg?1




#1471106 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 27 June 2017 - 03:24 PM

I like veggie burgers but not as meat replacement, I just like them as their own thing. Made to taste good and not mimic anything. Have had some really good ones in fact. Like, there's nothing wrong with a patty with roasted corn and butternut squash, as long as you don't expect beef! But these will help satisfy that.

Totally agree with this.  I like veggie patties because they are veggie patties.  I've always been turned off by ground meat so burgers, sausage, meatballs/meat sauce etc was never my jam.  The veg versions though I really enjoy because they  aren't ground meat.  I live with a vegetarian though who loved meat so we try the substitute stuff when we see it (my favorite fake meat thing from the grocery store are morningstar corndogs....).




#1471083 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 27 June 2017 - 01:54 PM

Your thoughts?  I've had their Beast burger.  It tasted fine but it was still a veggie burger.  It's not going to convince a meathound not to eat meat thats for sure.  




#1469550 Curious about Whisky

Posted by Rawkstah on 22 June 2017 - 11:27 AM

Them's fightin' words! ;) (although Tullamore Dew is absolutely fantastic!) I've been a huge fan of Jameson for a looooooong time (*almost* talked my wife into naming my daughter Jameson. So close ;) ). Especially their 12 year aged one. It's only like $10-15 more than their "regular" version, but MUCH smoother.

They (Jameson) also make a great bottle called "Redbreast," which I like even better than the regular 12 year stuff. Link: https://shop.jameson...ast-12-year-old

 

I was going to suggest RedBreast 12 for the "expensive" irish whiskey actually.  Redbreast was the first more expensive Irish whiskey I ever bought.  It's good stuff.  If I see it on sale I pick it up.  I just recently tried Glendalough and it was pretty good.  Irish whiskey has never been my go to, I don't know why, I have never had an Irish whiskey do me wrong.  Rye whiskey is what gets me in trouble... 

 

 

Fun fact the word whiskey comes from the Irish phrase "uisce beatha", which means water of life.  




#1469548 Curious about Whisky

Posted by Rawkstah on 22 June 2017 - 11:16 AM

Nice knowledge drop Rawk. I just got into Bourbon a little and have really enjoyed Smooth Ambler small batch, Angel's Envy Rum cask aged, and E H Taylors 4 grain. Dry good stuff when you get beered out.

Still not a fan of scotch though.

Bourbon tends to be a little sweeter than scotch.  Scotch is very earthy, woody, sometimes smoky in my opinion.  I only really drink scotch on occasion, but a spoonful of room temp mineral water to a scotch or nice irish whiskey really can change the flavor and make it seem smoother. (NEVER use ice if you want to taste whiskey, it mutes the flavors, if you're just drinkin to drink, have at it!) I will say though, that nothing pairs with a nice cigar like a glass of scotch, those two things were made to be together.  




#1469460 Curious about Whisky

Posted by Rawkstah on 21 June 2017 - 11:31 PM

Rawk don't forget Mehkong Thai whisky... killer "whisky n coke" ;)

I just looked that up and it doesn't sound like it is really "whisky".  Molasses and rice... Have you tried it?  Sounds like rum.  I don't do rum too much these days.  But I fell in love with seco (sort of like the white whiskey version of rum) in Panama. 




#1469458 Curious about Whisky

Posted by Rawkstah on 21 June 2017 - 11:18 PM

I'm impressed with your extensive knowledge of whiskey Rawk.

 

I always enjoyed Crown royal, never really tried others..

Helps that I live down the street from a place with 400 whiskeys, about 35 of them are only $3/shot.  I've tried a lot of the flights, including the famous Pappy van Winkle, and sometimes just go in to try a new whiskey or two (last time I was there I had a whiskey aged in a vermouth barrel, it tasted like a manhattan out of the bottle!).  I can get a shot of whiskey to try instead of buying a $100 bottle.

 

I also am in the Bourbon Women's Association and go to a tasting event every year with 50+ distilleries.  I enjoy distillery tours too, the first time I went on one it really opened my eyes to the process. I totally appreciate the spirit more now and understand why it can get so expensive.  I highly recommend going to tastings with people that know the liquor they're serving.  You will learn a lot in a short amount of time even if it is just about that particular brand.




#1469448 Curious about Whisky

Posted by Rawkstah on 21 June 2017 - 10:48 PM

My advice would be to go take a distillery tour or go to a bar that specializes in whiskey before buying really nice bottles.  They can get pricey and some people just don't like whiskey.  The flavors are different because the mash is different, because the barrels they age them in are different, because the conditions are different while the spirit is aging.  Blends are a number of whiskeys mixes together, you get a pretty standard taste everytime that way. With a single barrel the conditions of 1 barrel never exactly match those of another, so you get some flavor variation even if it is the same brand.  Wikipedia and the internet can be your friend to learn the basics about the spirit.  Look for whiskey tastings at local liquor shops, it will let you discover what you like and you can explore that variety further.

 

Some of my go-tos

Bourbon: Reasonably priced: Buffalo Trace Expensive: Blanton's

Rye: Reasonable: Templeton Expensive: Whistle Pig

Irish: If you want to avoid Jameson, try Tullamore Dew.  Expensive: Connemara 12 yr (this is a peated Irish Whiskey though so it is a very smokey flavor that sme really don't enjoy)

Scotch: Reasonable: McClelland Expensive: Pretty much anything worth drinking in the Scotch world.  So many differences in taste that you really have to go trying them all to find what you like.  I really enjoy MaCallan 12 for smething that won't totally break the bank. 

 

I am not so well versed in Japanese whiskey but I have tried some and they have been consistently good.  There are also many microdistilleries out there these days.  I really like the unaged white whiskey from the local Chicago Distilling Company.  Hudson's has a good white whisky too.  Koval has a decent wheated whiskey. If you can find it W.L weller makes fantastic wheated whiskey.  If you want something cheap, that won't burn your nose hairs off when you drink it, my favorite cheap ass whiskey is Benchmark. 

 

Anyway. Just go and try some.  Sorry for the novel of a post. I probably drink too much whiskey. 

 

Oh! I forgot Canadian whiskey, but I think Scovie is the expert there...




#1466631 Good T-Shirt websites?

Posted by Rawkstah on 13 June 2017 - 11:36 PM

My family owns a Direct to Garment printer and an embroidery machine.  I used to run the shop.  One thing to keep in mind about DTG is that 100% cotton will hold the image best.  If you start messing with poly blends they need to be majority cotton or the ink will not penetrate and set into the fabric.  The ink is also heat pressed into the fabric and that can mess up some synthetic fabrics.  Black and colored shirts for DTG cost a lot more than white/light colors, due to needed a pretreatment and white ink to be laid down first. As others have mentioned, I'd look for something local if I were in your shoes, shipping can get heavy and pricey on large orders.

 

The print shop is moving locations soon, so I'm not sure how long the machines will be in operation until the move, but if you wanted to shoot me a message with what you're interested in I can let you know if we can get it done and a quote. 




#1462001 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 30 May 2017 - 10:20 PM

Visited North Africa today! Chermoula Tempeh! It was very good, you can make the chermoula marinade/sauce ahead of time if ya need to, I made mine with hab and smoked bhut powder, had it over brown rice with a side of sauteed spinach. Good stuff!

 

uDXPImk.jpg?1




#1461210 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 28 May 2017 - 12:03 PM

I had a craving for eggs Benedict, but as I've mentioned before I think the prices for going out to eat breakfast are ridiculous.  So dude ran to the store to get English muffins while I tried to make Hollandaise sauce for the first time ever.  It was pretty successful and adding smoked bhut powder to the sauce made the whole thing freakin' awesome.  The "meats" are morningstar breakfast sausage and their bacon as well.  I want to make a 2nd batch and eat again it was so good. 

 

nKWdIKe.jpg?1

 

ZBb4av6.jpg?1




#1460676 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 26 May 2017 - 07:56 PM

Vegan Jamaican! 

 

Jerk Tofu, pressed for hours and marinated in a homemade jerk sauce for 2 hours.

Okra was cooked with fresh habanero (no scotch bonnets around), tomatoes, onion, a touch of curry, and some S&P. 

Cauliflower was tossed in OO smoked paprika, and vegeta seasoning, grilled with pressed garlic cloves. 

 

The drink is 1 shot rum, 1/2 shot triple sec, couple shakes of pimento bitters, couple shakes of angostura orange bitters, about a quarter size piece of ginger shredded up, half a banana, some ginger ale, and seltzer water to cut the sweetness of the soda. 

 

gY60KMd.jpg?1

 

 




#1459582 The Spicy Meatless Thread... (ya I went there)

Posted by Rawkstah on 23 May 2017 - 10:52 PM

This was just a quick dinner to use up some stuff that was almost empty and some leftover salad, I was going for a shawarma-like wrap with tabouli. Buffalo Morningstar Chik'n patties cooked with some Arabic curry powder a friend gave me from her trip to Dubai.  Na'an bread, the salad, hummus, tahini, homemade toum, sambal (didn't have harrisa) and pickles. Gave the tabouli a protein punch with some chickpeas. And finished up a jar of spicy mango pickle with everything. 

 

0TUychr.jpg?1