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The BDSM Kitchen

catalina_francisco said:
LOL...another one of those no recipe ones but OK.

Caramel Tart
Basically all you need is a tart or pie pastry case....boil the can of condensed milk for a couple of hours....once it has cooled, put the contents of the can (caramel by now) into the pastry case and smooth with a spatula. Sift about a cup of icing sugar, drop in enough butter to whisk it to a whitish cream consistency, spread over the caramel and sprinkle with coconut and leave in the refrigerator until ready to serve.....then watch the magical disappearing act!!

Catalina :rose:
Click to expand...


More like magical RE-appearing act as it transmutes directly to my waistline.........
 
James G 5 said:
More like magical RE-appearing act as it transmutes directly to my waistline.........
Click to expand...

Or as my mother used to say for women, 'past the lips, on the hips'. LOL Well you can always have extra sex to burn it off, is rumoured to work wonders and if it doesn't at least you had fun trying.

Catalina :rose:
 
one of the few recipes I actually have

Pumpkin Roll

Preheat oven to 375. Grease and flour a 15 X 10 " jelly roll pan.

3 eggs 1 tsp lemon juice 2 tsp cinnamon a dash of salt 1 cup sugar 3/4 cup flour
1 tsp ginger 1/2 cup chopped pecans
2/3 cup cooked or canned pumpkin
1 tsp baking powder 1 tsp nutmeg

Beat eggs until thick and gradually add sugar. Sir in pumpkin and lemon juice. Fold in dry ingredients. Spread mixture in the greased and floured pan. Sprinkle batter with chopped nuts. Bake at 375 degrees for 15 minutes or until done.

While the cake is baking, lay a towel out on the counter and dust it heavily with confectioners sugar. When the cake is done, loosen edges and immediately turn it out onto the towel. Dust the cake with sugar. Starting at narrow end (if there is one), roll towel and cake together. Cool and unroll. Spread with filling and re-roll. Place on cake plate and dust with confectioners sugar or other garnish as desired.

Filling

1 cup powdered sugar 4 T butter (at room temperature)
6 oz of cream cheese (softened) 1/2 tsp vanilla extract.

Cream ingredients and spread on cake.


I only make this at Thanksgiving and Christmas. I'll be baking tomorrow.
 
Re: one of the few recipes I actually have

Originally posted by Desdemona
I only make this at Thanksgiving and Christmas. I'll be baking tomorrow.
Click to expand...

Me too. I am making carrot cake to bring to my aunt's on Thanksgiving.

I though I'd post my little secret when making it ...

I use boxed cake. But no one ever realizes. I spice it up so well. I add a bag of those Baking Raisins. Not the little hard kind, but fat, plump, juicy, moist kind. They are specifically called Baking Raisins and can be found with the others. I think Sunmaid makes them. Then I add about 3/4 c. of coconut. Then I chop up some nuts (I will be using walnuts this time) into small pieces and throw them in. Sometimes I'll pop some actual carrot shavings in there, when I have a carrot on hand. And I have heard other people say that they like to add some crushed pineapple to their carrot cake.

I also make cream cheese icing from scratch. I never like the canned icings and I think that they taste very store bought. And cream cheese icing is so easy, just confectioners sugar, cream cheese and butter.

Then you can get all dorky like me and buy the colored icings in tubes and draw geeky carrots on top of each slice of cake like they have in restaurants :eek:
 
Re: Re: Lamb

James G 5 said:
I prefer venison sausage for my chili :D
Am planning to do a Chili Cook-Off in February
Will be using venison sausage & chorizo in the recipe, along with fresh Scotch Bonnets and a mix of enough other peppers (nice thing about living in Fla, I can get fresh picked Datils!) to create a bio-terror weapon of mass destruction *
I hope they have plenty of port-o-lets there....
:devil:


*Note to any members of the FBI, NSA, Secret Service, or Ashcroft Justice department who are monitoring the net for these key phrases, it's a JOKE refering to the fact that the chili will be super hot, so don't sweat it :p
Click to expand...

Ahhhh and try marinating your venison in (cheap) scotch over the night before - diluted of course, and with apropo spices added -
 
Quail Ala Kristen

Quail ala Kristen:

First you need a good shotgun- I recommend an over/under choked improved and modified.

Two good, field gun dogs.

One large field ----with Quail (one hopes)

Spend an enjoyable afternoon in the field, with the dogs and a pretty girl that shoots better than you do.

Shoot Quail.

Bring Quail home and dress, wash, etc ...
Prep whatever portion for freezing.

The Quail to be prepared for dinner should be washed and looked carefully. Then they go into a bag with a mixture of champagne and instant orange juice concentrate (1 bottle per can of oj).
[BTW cheap champagne makes a great marinade for all types of bird ]
Toss the bag into the fridge and let sit overnight.

The next evening cook quickly over a fire of live coals {wood is better - but be careful what type}. Serve with somehting on the order of
Fresh bread.
Rice florentine.
hmmm perhaps steamed asparagus with almond slivers and mushrooms.
But my favorite, for those that like food with a tad more oomph is to serve with a rice curry wich has been made with a medium/mild italian sausage, mushrooms, almonds-
Serve Quail on a bed thereof.
With a nice rustic table wine (Ask James, I know the limits of my wine knowledge).

Oh almost forgot - desert was a tart made with mandarin orange segments, topped with a sauce made from sour cherries.
 
Re: Re: Re: Lamb

EKVITKAR said:
Ahhhh and try marinating your venison in (cheap) scotch over the night before - diluted of course, and with apropo spices added -
Click to expand...


I've always used Bourbon, the sweetness helps compensate for the gaminess of the meat :D

Habit I picked up from drinking it while we cooked fresh cut slices over the fire when I was hunting I guess LOL
 
Re: Re: Re: Re: Lamb

James G 5 said:
I've always used Bourbon, the sweetness helps compensate for the gaminess of the meat :D

Habit I picked up from drinking it while we cooked fresh cut slices over the fire when I was hunting I guess LOL
Click to expand...

True enough -- Though I never found venison objectionable. But that depends mightily on the regional mast crop. Here we have LOTS of acorns (white oak specificly) which reduce the gaminess.

I have experimented some lately with marinating in honeymead. It is an interesting effect.

*sigh* looks like Im not going to have time to go afield again this year. Bambi will remain uncooked {His finest hour}. Damnit - and after all that work on my old Mauser.
 
Re: Re: Re: Re: Re: Lamb

EKVITKAR said:
True enough -- Though I never found venison objectionable. But that depends mightily on the regional mast crop. Here we have LOTS of acorns (white oak specificly) which reduce the gaminess.

I have experimented some lately with marinating in honeymead. It is an interesting effect.

*sigh* looks like Im not going to have time to go afield again this year. Bambi will remain uncooked {His finest hour}. Damnit - and after all that work on my old Mauser.
Click to expand...

I haven't gotten to go bowhunting in 10 years *sigh*
I miss it
Nothing like the cup of fresh hot blood when you cut the throat to finish off the kill
 
Re: Re: Re: Re: Re: Re: Lamb

James G 5 said:
I haven't gotten to go bowhunting in 10 years *sigh*
I miss it
Nothing like the cup of fresh hot blood when you cut the throat to finish off the kill
Click to expand...

Deer liver cooked over the live coals (where possible) *sigh*
 
Re: Quail Ala Kristen

EKVITKAR said:
The next evening cook quickly over a fire of live coals {wood is better - but be careful what type}. Serve with somehting on the order of
Fresh bread.
Rice florentine.
hmmm perhaps steamed asparagus with almond slivers and mushrooms.
But my favorite, for those that like food with a tad more oomph is to serve with a rice curry wich has been made with a medium/mild italian sausage, mushrooms, almonds-
Serve Quail on a bed thereof.
With a nice rustic table wine (Ask James, I know the limits of my wine knowledge).
Click to expand...

I hate asparagus & it's bad for wine LOL

With the florentine & steamed veggies with almonds & mushrooms I'd say a nice Rhone wine, like a St. Joseph or Hermitage, or just a Cotes du Rhone or Cotes du Provence that's nice & rich

With the more oomph bedding, you need something bigger, like a Chateauneuf du Pape, or even a big Italian like an Aglianico del Vulture or Sicilian Rosso

Orange tart with sour cherry topping, a Hungarian Tokay (nothing over a 5 put) or a Vigna della Papa from Italy :D
 
Hmmm suggestions for the name of the cookbook we are generating here???

I kindof like

"Cooks and Chains"
 
Re: Re: Quail Ala Kristen

James G 5 said:
I hate asparagus & it's bad for wine LOL

With the florentine & steamed veggies with almonds & mushrooms I'd say a nice Rhone wine, like a St. Joseph or Hermitage, or just a Cotes du Rhone or Cotes du Provence that's nice & rich

With the more oomph bedding, you need something bigger, like a Chateauneuf du Pape, or even a big Italian like an Aglianico del Vulture or Sicilian Rosso

Orange tart with sour cherry topping, a Hungarian Tokay (nothing over a 5 put) or a Vigna della Papa from Italy :D
Click to expand...

Actually for the asparagus - I usually serve it with meals that are accompanied by a beer rather than a wine.

Hmm in this case one of the good German lagers, light, but with a good hopps bite to it. Also good with curry. Especially the hotter variety.
 
*sigh* And now I've got to cook the damn huge frigging bird.

A southern thing - the boss gave everyone a turkey...frozen.

Oh well at least the leftovers are good.

MMMMMM turkey and sharp/creme cheese mix... on rye bread.
with celery on top for crunch
 
Re: Re: Re: Quail Ala Kristen

EKVITKAR said:
Actually for the asparagus - I usually serve it with meals that are accompanied by a beer rather than a wine.

Hmm in this case one of the good German lagers, light, but with a good hopps bite to it. Also good with curry. Especially the hotter variety.
Click to expand...


Man, the asparagus & beer will make your semen RANCID
LOL
Good wine, especially with the dessert wines, makes it taste better LOL
 
Re: Re: Re: Re: Quail Ala Kristen

James G 5 said:
Man, the asparagus & beer will make your semen RANCID
LOL
Good wine, especially with the dessert wines, makes it taste better LOL
Click to expand...

Too True - but that seems to be the least of my worries at the moment.
DAMN - isn't THAT a depressing thought.
Piss on it.

Deer season starts the Sat. B4 thanksgiving around here. lets just throw a big get together next year. ANd then we'll all go hunting the next day (or when we recover).
 
Last edited by a moderator:
Santa Fe Chicken Soup

8 fresh roma tomatoes, diced
6 tomatillos, diced
1 jalepeno, remove seeds, core & dice
1 large onion, coarsely chopped
5 cloves garlic, minced
2-4 oz. cans roasted whole green chilis, chopped OR
1/2 cup chopped Hatch Green Chilis (if you have access to it-this can usually be found in the southwest/western US frozen under the name brand Fiesta/they also come canned)
juice of 2 limes
32oz chicken broth
2 cans white northern beans & their liquid
4 chicken breasts, chopped into bite sized pieces, sauteed in olive oil, seasoned with oregano, salt & pepper, and cumin to taste. Set aside.
Oregano to taste (approx 2 tsp)
Cumin to taste (approx 2 tsp)
Salt & pepper to taste
Cilantro, picked over
Olive oil
Cheddar/Monterey Jack Cheese, shredded for garnish

Prep all ingredients ahead of time. Sautee onions in olive oil until clear. Add garlic, sautee a few minutes more. Do not allow to brown. Add tomatoes, tomatillos, jalepeno. Continue to cook over medium heat, stirring frequently, until tomatillos are soft. Add broth, white beans & their liquid, lime juice, chilis, oregano, cumin, salt & pepper, chicken, cilantro. Bring up to a boil. Reduce heat to simmer and let simmer for 20 minutes. Serve with handful of cheese as a garnish, and warmed flour tortillas for dipping and "sopping" *grin*

~anelize
 
Tomato Potato Soup

Boil potatoes for 30 minutes or so with carrots
then put that mix in a big bowl
Throw in stewed tomatoes and fresh cut up tomatoes
Tomato juice
a can of tomato soup
chopped up onion
chopped up green pepper
okra
corn
green beans
any other veggie you want
and some meat like roast sliced up
any seasons you want to throw in
cook for 2 or 3 hours till the potatoes dissolve

serve with corn bread.

I really didn't mean to dissolve the potatoes, but it turned out well. I may have forgotten something, but it is hard to fuck up soup.
 
WriterDom said:
cook for 2 or 3 hours till the potatoes dissolve

serve with corn bread.

I really didn't mean to dissolve the potatoes, but it turned out well. I may have forgotten something, but it is hard to fuck up soup.
Click to expand...

A lot of potato soups use that effect. What most of them do through (rather than the "cook until dead" approach) is to cook the potatoes separately, then mash them and add them to the other soup ingredients. Could shave oooh, a good 2 hours off your recipe there!

For a vegetable soup, it's rare to need more than half an hour to cook it. Unless you are starting by making stock!

(For those of you making WD's soup, I'd suggest adding some chicken stock. But hey, that's just me... Comes from too much experience fucking up soup!)
 
I hate to say this, but there's just something about all these "domly" guys sitting around and talking about cooking that doesn't sit well with me......:(
 
BrightFlower said:
I hate to say this, but there's just something about all these "domly" guys sitting around and talking about cooking that doesn't sit well with me......:(
Click to expand...

Oh, I love it...at least we get a clue as to what pleases some of them...LOL. Thanks to all the new cooks in the kitchen. For once I think we can prove the saying 'too many cooks spoil the broth' wrong!! All sound delicious to me.

Catalina :rose:
 
BrightFlower said:
I hate to say this, but there's just something about all these "domly" guys sitting around and talking about cooking that doesn't sit well with me......:(
Click to expand...

Could be worse. Could be James and I going on about wine again...

Anyway, I enjoy cooking. I like to be in control... including in the kitchen! Besides, you can do interesting things with kitchen instruments.
 
FungiUg said:
Could be worse. Could be James and I going on about wine again...

Anyway, I enjoy cooking. I like to be in control... including in the kitchen! Besides, you can do interesting things with kitchen instruments.
Click to expand...

I know, I know, the best chefs in the world are men...but at least you are being productive in that you are taking the time to pervert the kitchen utensils....

:)
 
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