Waffle's food blog: "Underwater Levels" Updated

Agreed.

+50 likeness points

lvl up like a boss WAFFS and get your degree ASAP, then cook for me. >:)

Thanks both of you ~(e_e)~

AND

Y U NO PICK ME UP HUH!?

On this of all days, I was hungry (no surprise) along with my dog who kept yelping at me to get off my lazy ass =~=
I wasn't really sure what i was going to make, nor did I know what was in the fridge or freeze.
A couple of cups of coffee later, I decided on something or so I though.

The convo i had with my dog:
Eggs, quicker right?
-shakes head-
Cereal?
-barks at me-
Carne Asada?
-shakes tail-
Alright, it's a go then e_)e


*What Ingredeints you'll need*


*Utensils you'll need*



Alright Lets get started. e_e

1) First off, we'll be using some vegetables with some durability, cut those up first.
on a bias and not thin; give them some thickness. Set them aside for now.


2) Set the pan on high and add enough oil just to barely cover the bottom of the pan. Make sure you don't make the oil steam up or it'll taste bitter. Now chop up your half clove of garlic or be adventurous; smash it and have a surprise at the meal.

3) Fucking Tauros, can't even use cut.
Take that beef and slice it to ribbons.


By now your oil should be shimmering, add the beef in and stand back E_)E
WATCH IT SIZZLE!


Its going to cook quickly, so THINLY slice one of your chillies and chop the other one.


Stir the beef a bit, so it cooks evenly.

4) Once the beef start looking cooked, add the pepper and some heavy douses of the soy sauce. (prepare to sneeze a bit)



STIR AND SNEEZE AWAY!
hjdefpjahdspojgadschoo E_)E

5) Add your veggies now if your using more then one, its some dry heat heat time now.
STIR SOME MORE


6) Thee pan looks dry right?
Add a pinch of sugar and salt to the food first.
Stir.
NOW, we can add some liquid, half of it.
STIR AGAIN
-taste it-
if it need more salt, resits to add more. You'll see >:V
It's looking bit saucy now right?



7) THIS IS IMPORTANT
DO NOT LET THE VEGETABLES FULLY COOK
IF YOU DO THIS I SWEAR TO BLACK JESUS, I'LL SEND SOME SPIDERS. E_)E


8) So yeah...
Your veggies should be ready for the shrimp

Toss them in and stir
Add a shake of soy sauce.
stir.
Once you see them turn light pink, lower the heat.



Taste.
If it feels like you should add some salt, don't.
We're not done yet.

9) BY ALL THAT IS GYARADOS, FUCKING FIREBLASTING OVER HERE OVER THERE OVER HERE.
well not so much, but you get my drift...
Open that top and go at it.
Squeeze and count to 4 for not so hot, 8 for med and over 10 for kinda not really hot.



If your like me, count to 15 or you'll over do it with spicy and ruin the taste of beef and shrimp.
Stir everything up and make sure to not over cook the shrimps. (after all, you're on low heat)
Kill the heat once everything is mixed together.
Let it rest a bit in the pan and get your self some kind of side dish.


OR
be unbalanced and eat it as it.

There ya go, who need some take or frozen chet.
You just made some fresh food.


Side Notes:

Very nice Waff, you are a boon to us here at the F+C Forum ^_^

Why thank you Sanj, but i dont think im a boon though XD
more of a specter in the food shadows.

Yes?

Also, while i like Beef and shrimp i'm not big on veggies...so i dont know about this ne

Oh, Im using your name to strike fear.

an veggies are always optional.

That looks delicious~
I really want to try this! Of course I have to find some broccoli and shrimp. They aren't found here often. Maybe add in some cauliflour, onions, carrots...
And I will have to be a bit more careful, new to a gas stove. *shudder*

Anyway, I can't wait to try this~

Oh thanks. :V
The original recipe i deconstruct this from, calls for all of those vegetables and had no shrimp or meat. Its just the blueprints for more dishes.
-pats-
Oh don't fear the stove, you've got more thing to fear bout! Like stuff an having no foods. You can do et.
:V

Oh, okay. But I like meat, so I'm gonna add a lot! :3
*nods*
Heh, true. That is much worse.
^~^

Oh you better share once you make!
or else >:3

I was thinking about exactly what i was going to make, with 20 bucks after I had paid off some other things and put the rest towards the bank. On small hopes of gaining any more money till my next paycheck... BAM I received a large sum of money back from a loan I had lent. SO now i have money and money in the bank, and there's an upcoming food event near the end of the month. So this mean (for those who actually read this and follow) more foods, a possible food adventure and restaurant reviews and some video of that stuff.
SO I LIED ON MY LAST UPDATE.
But yeah... back to the food.
With money in hand and a LARGE urge to BBQ, i headed to the market i work at =~= and talk to a friend (the butcher.) I had my eyes on some ribs for the star of the show, so i asked him to for the two slab of pork baby back ribs(they were on sale for $2.19 from original price $4.29 CHEAP AND BETTER QUALITY.) Few minutes later he trimmed them up and took off the large top connecting bone and i was off... Well after I had picked up some veggies and some chicken... then i was off!

Food- check
Urges- check
All prep work- haha not even close...








*Ingredients you'll need*



*Utensils You'll Use*



So lets Get cooking... err... BBQ-ing

1) We'll start off with the ribs!


Cut the slab in half
Personally I par-boil mine, sole due to the fact it'll take less time over the direct heat on the grill and less char on them from the glaze.
Put the ribs in very large pot along with enough water to boil them.



Heavily season the water with salt and add half a onion and a clove of garlic.
Set them on high heat and boil, this will take roughly 30-45 mins to par boil.
Check on them by wiggling on a rib bone, if the bone freely wiggles your good, shut off the heat and take them out of the water let them cool down. IF when you wiggled the bone it was resistant means it more then enough par cooked, take them out immediately and cool them. JUST BE CAREFUL NOT TO SCALD YOUR SELF.
We've got fire for later, remember that it's on the test e_e


*But If you want to spend some extra time on the grill, you can thrice wrap them in aluminum foil once we get the marinade/BBQ sauce ready and set them at the back of the grill to slooooooooooooooooooow cook them enough.

2) Now onto the other meats.
All you have to do on this is salt and pepper them.
THAT'S IT!



I prefer a simplicity on them, and the taste of fire...

3) Now on to the marinade/BBQ sauce, heads up its sweet and tangy
Take your small pot then
Zest your lemons and oranges first, and add them into the pot.
Squeeze them around a bit, gently~
Cut them in half (THEY NEVER SAW IT COMING, AFTER THAT GENTLY SQUEEZING) and squeeze the juices out, into the pot.
Now add 3 tspns of sugar (brown is always better), 1tpns of salt, 2 heavy tblspns of honey, 2 tblspns of ketchup, 3 splashes of soy sauce, 1tblspn of sriracha, 2tblspns of cinnamon 1tspn of dry oregano and rosemary (crush it palm) into the pot.
Oh yeah crush a garlic clove and ginger and add them in too.
Stir it up and set the heat on high, now watch it.
It can burn quickly!



Once you see it, just barely bubble up on the sides, add 5 tblspns of apple sauce (I had home made apple sauce with some sugar in it, if your have some in jar/can withorwithoutsugar taste it on the 4th tblspn. The marinade/BBQsauce should taste tangy and sweet, not too sweet either. If its too sweet for you add half a lemon worth of juice that should fix it.)


*NOW if you want it spicy too, add the 2 chillies crushed, 1 tspon og red crushed chile flakes and 1tspn cheyenne pepper.*
Let it boil, stir occasionally till it reduces and becomes like light syrup. (Let it reduce more and it becomes super sticky and thick when it cools.) Kill the heat and drain it into a bowl with the meshed colander.
Use a spoon to get every bit out, till you can't get anything out.
now let it cool in the bowl.



4) Your ribs should or be almost done so keep an eye out.
But if not relax or clean up. Trust me.


*4.5) Optional salsa?!


5) Your ribs are par-cooked and should be in a large working bowl.
Take your BBQ sauce and add about 5 good tblspns to them and distribute it among them. Take your time, cover them up with the goodness e_e


NOW lets them rest and LETS GO OUT SIDE...



6) Clean your grill or working space.
If you know what your doing on a grill skin this part.
Clean them grill racks, any left over residue from last times BBQing/humantorturecookout... errr... yeah we also don't want any flare ups as well.
Clean, clean, clean.... e_e;;;



SO YEAH its clean now, so lets get started on the charcoal.
If your using any starter briquets start those first.
I used some for my 8lbs of mesquite charcoal, too lazy/broke to buy chimney starter... e_e


Start off with the bigger chunks of the charcoal and move onto the smaller ones, once the larger one burn half way through.
This is going to take some time.



Grab some musical entertainment, unless you like your surrounding...
NOT ME, SCREW EVERYONE WHO KEPT ASKING ME WHAT WAS I DOING OR MAKING.



Add the grill rack back and let them heat up.

7) Get your chicken and that other half of onion and rub the onion onto the grill just to clean off any left overs on the racks. Toss the onion onto the side, its a side dish for later too.
Add your chicken around the edges of the grill, we don't want any burnt up chicken this early in the BBQing.

Baby sit the chicken for flare ups and occasional turn so they don't burn on one side more then the other.
Move them along the rack, avoiding the HOTTEST parts this early in the grilling.





Check the chicken for its cookedness:
they too raw, move near the hottest parts
getting burnt or more cooked, move to toward the out side colder parts.
And repeat till, they're almost done.
then

8) Make some room and add your thinly sliced beef



and cook to your doneness.


9) NOW GET THOSE RIBS and that sauce.



Oh yeah bought some corn too...



Clear out all the food that is cooked.
Throw them on the grates, meat side down for a few minutes
add some of the juices form the large bowl onto the ribs.
Flip them over and add some more and cook for some more minutes.


they should be looking a like mahogany color with some slight char on them.
Now we add the remaining sauce onto ribs and watch them, making sure we get no supah char or flare ups.


If there's enough room add the corn on the side and let them do their thing, rotating them along.



ONCE you see the ribs are cooked thoroughly, remove from the grill and let them rest for a few minutes.

Go clean off the mess you made on the grill for now.
or

*9.5) Optional Guacamole?!


10) plate things up and get the star of the show and CUT THEM UP
E_)E



Enjoy the meal and what you have made, and the smell of charcoal all over you >;V




Tried something different on "Side Notes" this time...

I just ate ramen and made the mistake of checking your blog... ;_; I so want a piece of any of that... *drools* And you put a lot of effort into a very detailed explanation so rep ;) I want to try and make this at some point. BBQ for the wins!!!

-give some BBQ-
Thanks kitkat. I appreciate the gesture.
You know that offer foods still hold up as do the pointers so e_)e
thanks again.

"To get asalted... >:V"
Pfffft. Didnt get to really read through all your comments last time I posted but... ah, funny as always. :)

And agreed, screw the bottled crap on bbq, nothing tastes unique and they're usually too sweet, I think.

And... holy shit you add a lot of chilis to your salsa... :'( I would die. Probably~ And I've never added oregano... will try that next time. Sounds interesting.

I always wondered why my uncle would pour bit of beer on the grill. e_e

Sunny Day~ xD Like the pokemon stuffs. :P

Yep, awesomes! Looking fwd to Horchata next time!

-pats-
Yeah i can tell haha.
Ummm i did add that many chillies but it nots that hot ;A;
and do et.
Make salsa and burn people :V

waffles, you have a good recipe for scrambled eggs D:

Thanks, vermin.
But the eggs are only as good as the chicken though :V

With Love and pollen in the air, I decided on something quick and as a kickoff to Spring. After looking in the fridge, I soon found out I'm short on veggies... and other things...
So WING IT TIME.




*Ingredients you'll use*


*Utensils you'll use*


So lets get cooking!

1) Take your large pot and fill it with water and heavily salt it.
Set it on high, so it can boil and go look for some pasta in the pantry.
Several minutes later, i found some regular spaghetti and the water had begun to boil.



Add your pasta into the boiling liquid and make it all fit in e_e
In the mean time.

2) Grab those tomatoes and garlic clove.



Cut them in to workable large chunks and finely mince the garlic

Set them aside and cheek your spaghetti, we dont want it to over cook now DO WE E_)E

3) Set you pan on med-high heat and let it warm up. once it warms up add your butter/margarine/olive oil and lower the heat.



Now add your minced garlic and let it saute.

Once you can smell a mild garlic aroma add the tomatoes (with a small pinch of salt) in and continue sauteing, with a pinch of dry oregano. still on the low heat.


4) Check the pasta!


We want it to be al dente (cooked but with some bite to it)
Go drain the pasta, but save a bit of the cooking liquid



Set it aside, we're half way done~

5) BACK to the tomatoes!
Give them a pinch and they should just be cooked but not mushy! (for now)


NOW add some 4 splashes of milk/cream and increase the heat to medium and let it come to a simmer, stirring occasionally.


Taste it. Needs salt add some if not. THEN GOOD.

6) HERE'S THE FUN PART.
Take your drained pasta and place it into the pot of creamed tomato sauce.
Now. Add half a cup of your grated cheese (i used cotija cheese: Spanish parm)
And Mix evenly.
IF it looks really dry add some of the reserved pasta water with a bit more milk. It'll help thicken the sauce when it rest later on.

Go an plate it serve in with a bit of finely chopped parsley.



Enjoy the fruit of your labor and cheese.



Side Note's

Thanks for the info, now to try this out without my uncle seeing me make it 0_0