[b]The brand new sauce by yours truly![/b]
(I know you all hate me and my recipes, please try to be at least somewhat civile)
To be honest, I have no idea what to call this, so I'll just call this awesomesauce!
I can hear you wailing about what's the difference between this recipe and the previous one. Well, the differences aren't major, but they make a difference, believe in me (again).
Here goes:
AWESOMESAUCE
1. Olive oil
2. Two onions (or however much you want to add)
3. One can of champignons (dry these with paper, reduces fizzling and shizzling)
4. 700 grams of ground beef (or pork or whatever you want)
5. One whole garlic (or however much you want to add)
6. High quality sausage (mine was spicy, you don't need much for it's there to give flavor. Tastes better than bacon)
7. Two cans of tomatosauce (you can also make your own from fresh tomatoes, but I'm not going to tell you how to do it here)
8. A can of white beans in tomatosauce
9. One small can of tomatopuree
10. One bouillon cube
11. Worcestershire sauce (I know you hate me for using this, no need to repeat yourselves)
12. Honey
13. One habanero or Habanerotabasco (habanero is better, but I couldn't find any :()
14. Black pepper
15. Paprika
16. Beer (yes, again, shut up about it already)
[img]http://img36.imageshack.us/img36/4598/p1010415mod.jpg[/img]
The following series of pictures will tell you what to do with these ingredients
Make the oil hot
[img]http://img12.imageshack.us/img12/9918/p1010416b.jpg[/img]
Add onion and make them transparent
[img]http://img98.imageshack.us/img98/443/p1010417.jpg[/img]
Add mushrooms and cook them for a few moments (be careful, it will fizzle and pop if there's any water)
[img]http://img10.imageshack.us/img10/5382/p1010418o.jpg[/img]
Add ground beef and make it brown
[img]http://img98.imageshack.us/img98/7066/p1010419.jpg[/img]
Add garlic and sausage
[img]http://img12.imageshack.us/img12/4765/p1010420k.jpg[/img]
Add the various wet ingredients
[img]http://img126.imageshack.us/img126/6156/p1010421.jpg[/img]
[img]http://img98.imageshack.us/img98/8430/p1010422s.jpg[/img]
[img]http://img12.imageshack.us/img12/9348/p1010423t.jpg[/img]
[img]http://img98.imageshack.us/img98/6420/p1010424u.jpg[/img]
Add the bouillon cube
[img]http://img36.imageshack.us/img36/5831/p1010425a.jpg[/img]
For some reason I haven't taken a picture of when I added the spices. Oh well, just add as much or little of spice as you wish (meaning black pepper, paprika, habanero/habanerotabasco, honey, Worcestershire sauce)
IMPORTANT! TASTE TO SEE IF IT NEEDS SOMETHING!
Let it cook under a (not completely shut) lid for 30+ minutes until the excess water has vaporised. During this time prepare some rice or whatever you want to eat with this sauce.
Eat
[img]http://img126.imageshack.us/img126/6089/p1010429.jpg[/img]
Delicious!
Next thread will have a delicious and moist chocolatecake, 'til then!
If cooking with beer one usually uses bitter or real ale, but still, looks nice.
Looks tasty
Not sure about the habanero peppers though
[QUOTE=Publius;17226591]If cooking with beer one usually uses bitter or real ale, but still, looks nice.[/QUOTE]
I've used stout in my cooking before.
Nami namia :D
very nice, looks delicious, have to try it.
Fuck, I'm going to make this tomorrow.
So you made chili?
These instructions are terrible, you need to add quantity and actual cooking instructions.
replace onions and mushrooms with broccoli and its awwwwright
I did have some quantities but I tend to be pretty vague with them due to the fact that not everyone likes the same kind of food as I do. Some may prefer less onion and others less spicy so I don't see any reason to give a strict outline. Besides, you learn to cook the best by not following recipes too vigorously and actually dare to try something new (although who am I to speak about that, making same kind of recipes all the time with minor adjustments, but then again, I'm striving for that perfect sauce)
Sorry that I couldn't please your esthetic eye.
EDIT: directed at Durabeam
I respect you for always making a lot of new things.
You are going to be a great cook.
Also, looks nice!
Your sauces are always so...overloaded.
[QUOTE=Durabeam;17226726]These instructions are terrible, you need to add quantity and actual cooking instructions.[/QUOTE]
You must be some inbred waterhead if you can't follow instructions these simple.
This looks really good, I may have to try this one day.
Admittedly so, Killuah. But I already managed to strip some ingredients, so I suppose I'm going to the right direction.
Although the cake recipe will be a more complicated one again. Took me 5 hours to make the cake (1 hour to bake the cake, 2 hours for marengue, 2 hours for everything else), but that's mostly due to me making absolutely sure I was doing everything right.
i have decided i shall make a thread similar to this
om-fucking-nom!
That stuff looks delicious!
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[highlight](User was banned for this post ("Why reply" - verynicelady))[/highlight]
You obviously love cooking and looks like you've the daring and creativity to make unique dishes. You made enough to feed about 10 people, and the meat and fat content is very high for my taste, but with all the flavours you've added including garlic and spices (maybe not the worcestershire sauce) it sounds pretty tasty. Have you thought of using fresh mushrooms, or aren't they available where you are?
Looks delicious, but I think that sousage and beer don't get together, because sausage gives taste of smoke, which is a bit bitter and beer is bitter. It's might be my mistake that I misunderstood about the sausage, I'm thinking about this kind of sausage:[img]http://blog.alio.lt/wp-content/uploads/2009/08/desra.jpg[/img]
beer looks unnecessary - you're not cooking it down enough to get rid of the alcohol in it, and just getting flavor, so you'd probably do better with like a V8 vegetable juice substitute to go with the tomato flavoring better
also when you brown the beef and cook the onions a bit, try doing it in a separate pot, so you can get rid of all that oil easily instead of having to eat it
that shit is bad for you
Oh, they are available here verynicelady. But since we had canned champignons I decided against buying fresh ones.
Someday I'm going to make a less meat oriented sauce with fresh tomatoes and mushrooms. Too bad they cost quite a lot, especially the tomatoes (here at least). 1 kg of tomatoes also gives terribly little sauce, so I'd need at least 5 kgs of them. The difference between the taste of fresh tomato sauce and shop-bought isn't very great either, but it's there. Making the sauces from ground up, so to say, is somewhat bothersome and time consuming and most people wouldn't bother, but it gives greater pleasure to eat foods to which you have used lots of time and love.
By the way, posting here on facepunch is terribly stressing, because every moment I'm waiting for a ban from some minor mistake. I guess I'm easily scared then.
It's not all that daring and experimental, beer's in quite a few things nowadays
Looks like it'd taste alright.
[QUOTE=DaveP;17227092]It's not all that daring and experimental, beer's in quite a few things nowadays[/QUOTE]
problem is that most people on facepunch are 1. underage and don't have access to beer, and 2. have no idea how to cook
Yay, more Cooking with FP!
[QUOTE=rifleslolol;17227099]problem is that most people on facepunch are 1. underage and don't have access to beer, and 2. have no idea how to cook[/QUOTE]
Then they probably won't have any interest in this thread. Others however, might.
pretty serious garlic usage. are you putting a whole bulb of garlic in there?
esp since you're adding it relatively late, is it not a little overpowering?
In fact, I couldn't taste the garlic in it at all and neither could anyone else in my family. Maybe the food was so heavy the garlic couldn't plough its taste through? Usually one or two cloves is enough to get a subtle garlicy taste, but with this and the previous sauce, no taste with 1 WHOLE garlic.
Lidl Grafenwalder III-olut käy paremmin
:v: looks good enough to eat...almost
looks almost as appetizing as my diarrhea
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