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  • Alejandro 5:56 pm on January 25, 2011 Permalink | Reply  

    Once upon a time, this was a project.

    In the past 2 (ish) weeks I’ve made:

    • carrot-sweet potato soup
    • empanadas
    • lemon-spinach salad
    • pulled pork
    • and five minutes ago: cream biscuits.


  • tristanloker 4:05 pm on January 20, 2010 Permalink | Reply  

    Do you know what a Donair is?¬† Well you’re about to know because you’re about to make one.

    The Donair is kind of like (and I will get a lot of flack for this) the East Coast version of the Fallafel or Shawarma.  It is compressed meat in a pita with onions, tomatoes (sometimes lettuce, but none for me thanks). The Key to the Donair is the Donair Sauce. So lets start with that.

    The sauce looks a lot like icing and it tastes a lot like something you’ve never tasted before. It’s not a sweet mayo or a sweet salad dressing that some would describe. Quit trying to match it to things, get over it, and then eat the thing.

    2/3 cup canned evaporated milk
    2/3 cup sugar
    1/2 tsp garlic powder

    Last step: 1/4 cup white vinegar
    You’re going to stir the first three ingredients together until they’re nicely mixed up. Don’t wisk. Mix. This is supposed to be a thick sauce so keep the air out. (my preference)

    Next you’re going to add the vinegar. Throw it in there all in one go and then stir the bowl about 3 or 4 times. DON’T STIR IT ANYMORE. There is some absurb chemical reason for this but if you decide you want to improvise and just stir away you will ruin the thickness of the sauce and it will be runny.
    Now pop it in the fridge for AT LEAST an hour and a half. This will give it time to get thick and to get cold (a nice compliment to the hot meat.)

    The sauce will be good for about a week so don’t worry if it looks like it seperates. Just skim it off the liquidy bits on the bottom.

    The meat is a whole different story. I don’t prepare it the way you’re supposed to because well…it takes 5 hours or so. And if I am going to invest more than an hour in cooking meat it is going to be jerky, steak, chicken, or a whole turkey.¬† If you’re really that interested…go to Halifax.

    This sauce is best with thin, lean red meat. The tougher the meat, the smaller you should cut the peices. (it’s a messy meal)
    For a pound of meat.

    1/3 to 1/2 a cup bread crumbs or cornmeal

    1 tsp pepper
    1/2 tsp cayenne red pepper (if you want it to be a little spicy)
    3/4 tsp tsp oregano

    1/2 TBSP of garlic powder
    1 tsp paprika
    2 tsp onion powder (optional, but tasty)

    1/2 tsp salt

    bread the meat with the mix of spices and then fry it up in small peices.

    Throw the sauce (lots of it) on a pita. Then the onions. Then the tomatos. Then the meat. Then lots more sauce. Wrap it up and you’ve got a Donair.

    *have lots of napkins around. It’s a mess. what it is not: a first date food.

    • Raoul 8:14 pm on February 13, 2010 Permalink | Reply

      Donairs are huge in NS… People love em here… They even make Pizza with them!

      I don’t get it..

  • tristanloker 12:51 am on January 11, 2010 Permalink | Reply  

    Jerky is delicious. If you think you’re too good for jerky then you prolly are. That’s fine. Stay away from it. I will eat it all.

    However, if you’re like me and you know Jerky is delicious, healthy for you if it is made with a minimum of sodium, and it promotes flossing (you’ll see) then you are going to love this recipe.

    Now, I know what you’re thinking: “Don’t I need a dehydrator to make jerky?” and the answer is: “kinda.”

    I will include a recipe for both.

    Before we start – This jerky is for snacking, not long term storing. If you want Jerky for storing then you have to put a lot more salt in it (curing it) and store it in glass jars (limited oxygen) I make this more for a week or two weeks tops. It is really hard not to eat, so you shouldn’t have a problem.

    Let’s start with the marinade –

    This is for roughly 3/4 of a pound to a 1lb of meat.

    1 Tablespoon brown sugar
    1 Teaspoons kosher salt (this can be any salt. i have also taken half the amount of sodium out because this jerky is only designed to be stored half the time it normally would be. It is for snacking, not storing)
    1/2 teaspoon garlic powder (not garlic salt)
    1/2 teaspoon freshly ground black pepper
    2/3 cup bottled teriyaki marinade
    1/2 cup of no-pulp orange juice
    1/4 cup of water
    1 Tablespoon honey
    1 teaspoon soy sauce
    1 teaspoon liquid smoke
    1 pound of whatever you want, sliced across the grain into 1/8 to 1/4-inch thick strips

    You make this marinade and prepare to put the meat in to it for 12 hours. Remember: the longer it’s in there, the better it tastes!

    Now the meat-

    You can make anything really. This recipe has only been tested on Beef but I don’t foresee any problems with other things (turkey, chicken etc)

    Anyway. Buy the meat and cut off all of the fat. As opposed to selecting meat to barbecue (marbling) you are looking for meat with little to no fat or easy fat to cut away. (This depends on how long you’re going to keep the jerky in storage – prolly not very long because it’s delicious – the fat will go rancid and you will get sick) I find a beef roast is best because the grain is easy to see and the fat is all on the bottom.

    Get a sharp knife and cut it into strips between 1/4-1/8th of an inch. Any thicker than this and it will take too long to dry.

    The drying process.

    For the oven:

    Turn your oven to 150 degrees F. Lay out the jerky (After it has been in the marinade) over the oven racks so they are not touching.

    The key to this is air flow. You’re not trying to cook the jerky, you’re trying to dry it out. I stuck a wooden spoon in the door of the oven while I was doing it so it was always open and air was allowed in and out.

    Do this for 8 to 10 hours. When done drying, dab the oil off the jerky (this will also promote it to go rancid) and then store. (i used gladware!)

    The only bummer about this is you have to be around the whole time because your oven is on

    A dehydrator:

    Prepare meat the same way and lay it on the trays in the dehydrator so it’s not touching. Leave in for 8-10 hours. Dab off oil.

    You can leave a dehydrator to do it’s thing all day long so I recommend it.

    That’s jerky. ¬†All protein. No fat. Great snack.

    (warning: as usual, if you eat too much of anything it is bad for you so go easy on the pepsi, Fuller.)

    • Ale-X (of the X-men...?) 12:57 am on January 11, 2010 Permalink | Reply

      Hurry up and come over and make this! Like, today.

      • canbui 11:49 pm on January 13, 2010 Permalink | Reply

        come to yale and make me some of that shit.

  • Alejandro 1:01 pm on December 4, 2009 Permalink | Reply
    Tags: Cardboard Box Macaroni   

    Another reason you can add to your list of why I’m great.

    Step 1: Add 1 TBS of Curry Powder (I use hot) to the cheese powder from a box of macaroni and cheese when making the cheesy sauce.

    Step 2: You have now attained Nirvana.  Congratulations.

    • Chelsea 1:14 pm on February 24, 2010 Permalink | Reply

      I have been doing this! Great minds, Stats. Great minds.

  • Alejandro 10:02 am on December 4, 2009 Permalink | Reply  

    Zeger Reyers, a dutch artist, created an installation called ‘Rotating Kitchen.’

    Here’s a link to a page with a bit more info and some other videos.¬† Man.

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