Sharing Recipes

ha! wang.

I don't get it. Somebody please explain this quaint British phrase to the Yank.

pee-pee

"wang" used as a verb, similar to "chuck" - throw carelessly

wang it into the oven
chuck it into the oven

And they give us a hard time with our pronunciation of "Jaguar"

true, true. But knowing Aidan's infantile sense de l'humeur he's probably laughing at the word wang too. As in, "When my father was old he ended up in a nursing home. The nurses soon discovered he had an enormous wang and would stand around giggling."

Philistines!!!

No I like good food but sometimes something quick and dirty hits the spot too.

That's word wang!

tommy, you're making it very hard for me not to mention that pig incident when you make calls like that.

Sigh. My surname is Wang, incidentally. The amount of flak I've gotten over the years...

A colleague of mine from Yorkshire likes to call me Wangers. It took 6 months of him calling me that before I found out that "wangers" isn't just a meaningless wordplay upon my surname.

could be worse. I knew a dude called Ivor Wang.

the sad thing is he chose the first name on learning he would be studying in England.

It's better than calling himself Randy.

or Tiny.

I've been thinking for a few years that I should set up an English-name-choosing consultancy for people from East Asian countries like China, Taiwan, Japan, Korea, etc. I know so many people who've given themselves or their children the most ridiculous English names.

no...i was laughing about the word wang as in to 'throw'...not wang as in 'penis'.the picture i created in my brain was a funny one,instead of placing the pizza carefully in the oven (to be sure none of the ingredients fell off) he 'Frisbeed' it.i imagined it being from quite a distance with the pizza hit the back of the oven.
ohh the mirth.

yea..right, Aidan

no...i was laughing about the word wang as in to 'throw'...not wang as in 'penis'.the picture i created in my brain was a funny one,instead of placing the pizza carefully in the oven (to be sure none of the ingredients fell off) he 'Frisbeed' it.i imagined it being from quite a distance with the pizza hit the back of the oven.
ohh the mirth.

i was visualizing the same.

i have been making this recipe a lot lately, it is really, really good and easy, and vegan (although i'm not).
**
spicy eggplant basil**

chinese eggplants, or if you can't find them, baby eggplants, or if you cant find them, regular eggplants... 4 or so (prob only 2 if you get regular)
garlic, as much as you want, at least 2 cloves
rooster sauce, also known as sambel oelek, again - to your taste, or just regular chili sauce works, too
a lemon
olive oil
as much fresh basil as you can get your hands on - 2 cups minimum
2 teaspoons brown sugar
soy sauce, about a 1/4 cup should do

so, chop the eggplants into "fingers," a couple inch long cubic rectangular shapes, i leave the skin on if it's chinese or baby eggplant
mince the garlic
coarsely chop the basil leaves

heat a little olive oil in a big pan, wok if you have one
saute the garlic but don't burn it
add the eggplant, you probably need more oil, saute until its cooked
add the rooster sauce, as much as you think you can take, add the soy sauce and the brown sugar and mix it all up
now grate the rind of the lemon over the pan into the eggplant
stir it up, and add the basil
stir it around until the basil leaves are wilted - and voila, the tastiest dish ever.

serve it with brown basmati rice and pinot grigio. bingo

Thanks for the re-reailment Kattt.

And Dale...erm......Chico Rolls?

keepin it simple:

1 aubergine, cut lengthways
coat the open faces in lots of pesto

bake in oven for 20 minutes.

no...i was laughing about the word wang as in to 'throw'...not wang as in 'penis'.the picture i created in my brain was a funny one,instead of placing the pizza carefully in the oven (to be sure none of the ingredients fell off) he 'Frisbeed' it.i imagined it being from quite a distance with the pizza hit the back of the oven.
ohh the mirth.

My version is to let the frozen pizza slide down my arm before I catch it and wang it frisbee style into the oven, as I do so I point my right toes to the ground and point my free arm out backwards, kinda like John Travolta did once. Not the pizza bit though, you understand.

Prawn / egg / chicken / beef / etc... + Loads of chili + garlic .. fry then add noodles or pasta etc..

BAM

no...i was laughing about the word wang as in to 'throw'...not wang as in 'penis'.the picture i created in my brain was a funny one,instead of placing the pizza carefully in the oven (to be sure none of the ingredients fell off) he 'Frisbeed' it.i imagined it being from quite a distance with the pizza hit the back of the oven.
ohh the mirth.

no that is funny. sorry about the rude slant Aidan.

that carnitas recipe has me salivating already...

This thread is crying out for new life, Well.... at least kept respectfully alive in the name of damn good food! I think that any further recipes must be given "Bike" related names from now on. Such as "Elguapo's 3 Cog ring of fire chilli" (doesn't exist..Yet). So Here is my first,

Shitty Bottom Bracket Oatmeal Raisin Cookies. Mmmmmmmm!

Serves 4; Prep time: 40 minutes; Total time: 40 minutes

1 1/2 cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter (room temperature)

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups rolled oats

2 cups raisins

1 cup sweetened shredded coconut

  1.   Preheat oven to 350°. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2.   Mix, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.

  3.   Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.

  4.   Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

I make this every year and it's F'in delicious!

Apple Cider and Bourbon Thanksgiving Turkey!! Mmmmmmm!

2 gallons apple cider.
2 cups Bourbon.
2 cups + 2 tbs course salt.
1 cup sugar.
1 12-15 pound turkey, giblets removed and rinsed.
1 tbs fresh ground white pepper.
1 tbs fresh ground black pepper.
4 cups homemade chicken stock or low sodium canned.
2 med onions roughly chopped.
2 carrots roughly chopped.
2 celery stalks roughly chopped.
½ cup coarsely chopped fresh flat leafed parsley (1 bunch).
4-6 granny smith apples.

1. In a pot or container large enough to fit turkey with large plastic bag in it. (kitchen trash bag “unscented” for god sake! Place turkey in bag in container.
   
2. In separate large pot, combine 2 gallons apple cider, 2 cups bourbon, 2 cups salt, 1 cup sugar. Stir to dissolve salt and sugar.
   
3. Pour mixture into container with turkey. (make sure to pour some inside the turkey) until turkey is completely submerged. Bring up trash bag over the turkey, squeeze out all of the air, twist and tie off bag. Place turkey in refrigerator for 18-36 hours.
   
4. Remove turkey from brine, dry well with paper towels. Let stand for 1-2 hours covered at room temperature.
   
5. Preheat oven to 325 degrees. In a small bowl combine 2 tbs salt, 2 tbs white pepper, 2 tbs black pepper. Rub the inside and outside of the turkey with the salt & pepper mixture.
   
6. Fill the turkey with as many quartered granny smith apples as needed to fill upthe turkey (do not over stuff).
   
7. Tie the legs together with twine. Fold neck flap under and secure with toothpicks. Place turkey breast side up on roasting rack in heavy metal roasting pan. Fold wingtips under the turkey.
   
8. Soak a clean kitchen towel in the chicken stock and squeeze it slightly leaving it very damp. Spread it evenly over the turkey. Place the turkey in the oven so breast is facing the front of the oven. Roast for three hours basting every 30 minutes.
   
9. Carefully remove the towel from the turkey. Turn roasting pan so the breast is facing the back of the oven. Baste turkey with pan juices. (the skin gets fragile as it browns, so baste carefully) Add onions, carrots, celery and parsley stems to the roasting pan around the turkey. Roast 1 hour more, basting after 30 minutes.
   
10. Insert an instant read thermometer into the thickest part of the thigh (do not poke into bone) the temperature should reach 165 degrees and the turkey should be a golden brown. The breast does not need to be checked for temperature. If legs are not fully cooked, baste the turkey and return to the oven for 15-20 minutes.
    
11. When fully cooked, remove turkey from the oven and let it rest covered for 20 minutes. transfer to carving board make the gravy and eat yourself into a coma!
    
    
    

The Gravy.

1. When turkey is fully cooked and removed from the pan. Place pan over medium heat. Add chicken stock and bring to a boil. Scraping the crisp bits from the botton and sides with a wooden spoon. Reduce heat and simmer stirring for 10 minutes. Skim off the fat and reserve it. Transfer de-fatted stock to med saucepan and bring to simmer.
   
2. In a second saucepan. Over medium heat, add melted butter and enough saved fat to make 1/3 cup. Add flour and cook, stirring constantly until golden brown 5-7 minutes. Remove ½ of mixture from saucepan and set aside. Whisk in the simmering stock mixture. If thicker gravy is desired add more of the flour mixture a little at a time until right. Cook for 10 minutes stirring constantly. Season with salt and pepper.
   

Blue Cheese and Spinach Roll

1 onion, peeled and diced
2 tsp minced garlic
dash oil
500grms Spinach
1/4 cup cream or Ricotta cheese
nutmeg, salt and pepper to season
12 filo pastry sheets
75g butter, melted
1/4 cup chopped walnuts
200g Creme Blue Brie

1. Cook the onions and garlic in the oil in a frying pan until tender. 2. Squeeze out the moisture from the cooked Spinach and add to the pan with the cream or Ricotta cheese. Season with the nutmeg, salt and pepper. Cook 3-4 minutes then cool. Scatter in the walnuts.
   
   1. Spread one sheet of filo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of filo.
      
2. Arrange half the spinach mixture down the center of the filo. Cut the Cream Blue Brie into thick slices and place down the center. Arrange the remaining spinach on top.
   
3. Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of filo with butter and arrange decoratively on top.
   
   1. Bake at 190oC for 40 minutes until golden and crispy.
      
      
      
      

Yummy!~!~

Wow, was just thinking about reviving this thread the other day....and it lives!

I cam 3rd in a Chili Cook-off the other week. I'll post my recipe asap.