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The NomNom Recipe Thread, gamer edition

This Thread is lacking some serious German food, so let me tell you how to make your very own Sauerkraut from scratch (also you can learn some microbiology on the way.

Sauerkraut

What you need:
Salt, Cabbage, some oil (preferably one that has no smell, salad oil for example), an airtight container (if you don´t have this you can also use a bowl and plastic wrap).

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<--this kind of cabbage
Day 1 Accumulation of Leuconostoc mesenteroides

-Cut the cabbage in small stripes and put it inside the container
-mix 2.5g salt with 100ml water, how much you need depends on your container. You should have enough to cover the cabbage. Mix until the salt is solved. Then pour it into the container.
-stomp the cabbage with a spoon to get all the air out (Very important)
-put some oil on top of the cabbage to keep air away (you can skip this if you want, it´s not super important).
-Put the lid on your airtight container
-Keep it at room temperature for one day.

Chemical process that is happening:
Since there is no air we have anaerobe conditions, so instead of a normal fermentation, we get lactic acid fermentation:

C6H12O6 ---> 2 H3C-CH-COOH
|
OH

On Day 2 you can open the lid and smell, it should have created some gas (CO2) and smell sour. The cabbage should still be hard and white. Get rid of the liquid and it is ready to serve as a salad.

Since I know, most americans like it soft and ontop of a hotdog so here a very quick guide on how to do that:

You will need, the Sauerkraut, some bacon, some onions and any kind of soup powder.

-get a pot and make enough soup to cover around half of the sauerkraut.
-cut the onions and bacon in dice form, put them in a pan with some oil and fry them.
-put everything together in a new pot and mix thoroughly. Cook on middle flame until all liquid is gone.
-Put it on your hotdog
-Eat it and become the manliest man around

Send me a PM if you want any other german recipe.
 
Since everybody seems to be scared to put his recipie under german food, because as we all know all the food is inferior to german food, I will post something new:
 
My husband and I lost 140lbs combined doing Keto 2 years ago, and now we're doing Primal. We follow it rather loosely — basically no processed foods, very little dairy, with a few cheats a month thrown in there for sanity.

I'll be all over contributing to this after we move.. but in the interim, I do have a blog with some of our keto recipes. I haven't kept up since we switched to Primal - it's something I really want to get back to.
 
Do you also work out? I did a quick perusal of the blog and saw some before and afters. Curious if this is just diet or exercise and diet and to what extent?

Thank you for sharing!
 
13+-+1

13+-+1


(Rolls)

-Sushi Nori (Roasted Seaweed)
-Rice (I use special sushi rice found in the Asian isle)
-Rice Vinegar
-Shrimp
-Cream Cheese
-Cucumber
-Garlic
-Sriracha
-Sesame Oil
-Flour or Panko

(Spicy Sauce)

-Sriracha
-Mayo
-Sesame Oil

-Steam the Shrimp
-Cook the rice (read the pack for directions)

-Take steamed shrimp and place in frying pan. -Add a 2 tablespoons of sesame oil.
-Add Garlic
-Add Flour or Panko (If flour just a small handful to "lightly coat" shrimp) (If panko you may do it by taste)
-Squeeze in Sriracha also by taste depending on how spicy you want your shrimp.

-Cut Cucumber in thin strips.

Rolling:

-Place down sheet of Nori
-Use prepared rice to make a layer over top of the nori. Depending on how much rice you like in your rolls you can do a thin layer or a thick layer.
-Place your cream cheese, shrimp, and cucumber in 3 separate rows parallel to the direction you will be rolling.
-When rolling make sure to get a tight grip in it and make sure you tuck in the food as you roll it so it doesn't slip out. (If that makes sense)
-Once rolled use a little warm water to seal the roll.
-Cut roll to your liking in slices.

Sauce:

1/2 cup mayo
2 tablespoons sriracha
Splash of sesame oil
 
I follow this guy on YouTube. He has a tasty protein bar recipe that I make in batches and keep in the freezer. I like them as a dessert after dinner on workout days.

 
I like to dabble in the kitchen a bit, so I figured I'd drop some things here that I've picked up along the way.

Growing up, rice was almost always the go-to starch for dinner in my family. It's cheap, filling, and in the US, extremely underrated. Now, while there's nothing wrong with some Uncle Ben's, it's still nowhere near the goodness you can get from a good Jasmine or Basmati rice. Pick up a 1lb-ish bag of either to see if you'll like them (you will) and then start searching for where to get the much larger bags, because that's where the cheapness comes in. Basmati is a VERY long-grained rice which comes out rather dry when cooked, which makes for an interesting texture. Jasmine is also a long-grain rice, but comes out more fluffy like you'd get in an asian restaurant. It has a great smell and subtle flavor. Making either is ridiculously easy. How easy you ask?

Measure out 4 1/2 to 5 cups of room temp water and dump it into a rather large saucepan that you have a lid for (this makes quite a bit of rice) and salt it to whatever level you feel is appropriate. Don't turn it on yet.
Measure out 3 cups of rice (with your -dried- measuring cup) and dump it all into that water.
Crank the heat on that bitch up as high as it will go and wait until it starts to boil
Turn the heat down as low as it will go and cover it relatively tightly
Wait 20 minutes
Remove the rice from the heat
Wait another 5-10 minutes
Done

Now, being that rice is so cheap, easy to make, filling, and versatile most of my meals revolve around it. Because of this, a lot of my meals fall into the category of "meat and vegetables in a sauce to be served over rice." One day it dawned on me that this colossal variety of dishes were really just the same "template" with different veggies/seasonings/meats. Chilli, spaghetti sauce, goulash, curry, beef stroganoff, it's all the exact same process.

Take your meat and season it. What you season it with depends largely on what you're making. Since you're going to be aggressively browning it (more on that later), you don't want to go nuts with powders or things that could come off and burn (an exception here would be if you're making curry. in that case go ahead and smear a decent amount of curry paste all over the meat. it responds well to high heat). A good general mix of seasonings that can be used for most anything would be salt, pepper, onion and garlic powder. You can choose to cut the meat up into bite sized pieces now, before you season it, or later into the cooking process. It really doesn't matter and really depends on what you're shooting for in your dish.

Take whatever veggies are appropriate for what you have in mind and cut them up however you'd like to for your dish. What veggies? Depends on what you're making. Personally, I've got a hard time thinking of anything that I DON'T use a good bit of onion in, so that's a safe bet for pretty much anything.

Now you take your seasoned meat and you brown it. Don't be shy with it. Put some oil in a pan, heat that sucker up and throw the meat in when the oil starts to shimmer. Once the meat starts to release some of its juices, you really give it hell. Don't worry too much about burning it. So long as you're actively standing over the pan and paying attention, you'll catch it long before that happens. Don't stir it too often so you give it a chance to actually brown. Don't worry if the pan starts to get coated in some brown crusties. That's largely what you're going for. That and a delicious sear on your meat. When you feel you've got enough browning going on, give it another minute or two and take it out.

Drop the heat a bit down to about mediumish and add a bit more oil if you think you need it (you probably will). Add your veggies to the now empty pan and get them coated with the oil. You'll then want to salt them. This is less for taste and more so the salt helps to bring their moisture out. You'll keep cooking and stirring them for a bit, sweating them down. When you're satisfied with how soft/translucent they've become, you add your "liquid."

This liquid can take on many forms depending on what you're making. Making a chilli or spaghetti sauce? You'll probably be adding canned tomatoes. Hearty stew? Probably some stock. Or water. You don't Have to be crazy precise here. You don't think you've added enough to have enough sauce at the end? Go ahead and add more. Add a little too much? That's fine. Just don't add anymore and cook it uncovered for a while. It'll cook down.

Keep that on medium heat til you've got it to a simmer or a low boil, then turn it down to low and put your meat back in. This is also the point where you'd add any other canned peripherals that were appropriate for your dish (like beans for chilli. Rinse the slime the come in off of 'em first, though!)

From here on out, it's a cruise control of semi-covered low simmering and seasoning adjustment. Grab a spoonful that's a decent representative sample and try it. Decide what it needs more of, and put some in. Wait like 10 minutes, and do this again until you're happy with it. Don't worry 'bout the meat. It will just get more tender in this situation. Be careful with the salt. You can put it in, but you can't really take it out. If you overdo it you're boned.

Once you're satisfied with the overall flavor of your meat-veggie-liquid mixture, it's time to thicken it into a proper sauce. You can do this in any number of ways: roux, cornstarch, arrowroot, etc. Of course, if you want to use a roux, you will have had to have prepared it beforehand. For tomato-based things, you can use tomato paste just as well. For the powdered thickeners you'll want to mix them thoroughly with some water in a measuring cup or a bowl before adding them. Just like the seasoning you'll want to do this gradually. You don't want your sauce to be a cement mixture! Add a little, stir it, wait a couple minutes, decide if you want more. Keep in mind that as it cools it will thicken a bit further. Each thickening agent behaves a little differently and lends a different texture to your dish. Use your best judgement to decide which you want. Don't have good judgement yet? Don't worry. It won't be that bad and you'll quickly learn what you'd prefer to use for which scenario.

Once you feel you've got it thickened to the point you want, go ahead and turn it off. It's time to serve it up! Go ahead and spoon as much as you think is appropriate over your decided starch for the evening (for me, usually rice, but obviously spaghetti if that's what I'm making). You can stir it or you can not. I used to, but I've found you get a nice contrast when you don't.


So there you have it. A flexible template for making any number of dishes. You can even create something entirely new just by winging it! Experiment! Go crazy! I've also got a couple tips on making mushrooms taste more meaty than meat does, if you guys are interested.
 
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