The Wiki Age - User contributions [en]

Cheesecake

2019-04-07T14:47:39Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs (usually about 9 AA eggs)
* 2 oz egg yolks (usually 3)
* 1 oz vanilla extract
* 1/4 oz grated lemon zest (3 or 4 lemons usually)
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* The lemon zest should be grated very fine. If you don't have a very fine grater, you can grate it and then chop it finer on a cutting board.
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.
* Ideally the cake pan and the water pan should be made of the same metal, to avoid corrosion. There won’t be much if the water is clean but there may still be some (typically shows up as spots of aluminum on a steel pan)

[[Category:Recipes]]

Cheesecake

2019-04-07T04:14:28Z

Mokus: Added some estimated quantities for purchasing purposes

Cheesecake

2019-04-05T18:12:54Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* The lemon zest should be grated very fine. If you don't have a very fine grater, you can grate it and then chop it finer on a cutting board.
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

[[Category:Recipes]]

Cheesecake

2019-04-05T18:08:24Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

[[Category:Recipes]]

Cheesecake

2019-04-05T18:04:16Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

[[Category:Recipes]]

Cheesecake

2019-04-05T18:01:40Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

[[Category:Recipes]]

Cheesecake

2019-04-05T17:58:58Z

Mokus:

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* I use a 6 qt mixer and it gets pretty full. If using a smaller mixer, you might want to scale the recipe down to 1 cake.
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

Cheesecake

2019-04-05T17:57:30Z

Mokus: Created page with "= Equipment = * Food processor * parchment paper * mixer * 2 10" cake pans = Ingredients = === Crust === * 1 lb graham crackers * 6 oz sugar * 9 oz butter === Filling ===..."

= Equipment =

* Food processor
* parchment paper
* mixer
* 2 10" cake pans

= Ingredients =

=== Crust ===
* 1 lb graham crackers
* 6 oz sugar
* 9 oz butter

=== Filling ===
* 1.5 lb sugar
* 4 oz cornstarch
* 5 lb cream cheese
* 1 lb eggs
* 2 oz egg yolks
* 1 oz vanilla extract
* 1/4 oz grated lemon zest
* 10 fl oz heavy cream

= Procedure =

=== Crust ===
* Melt the butter for the crust. Make the crust by mixing the graham crackers and sugar in a food processor. Pour in the butter, pulsing the food processor until it's mixed.
* Grease 2 10-inch cake pans. I usually use butter. Cut a circle of parchment to line the bottom. You can also buy pre-cut circles sized for cake pans.
* Press the crust mix into even layers across the bottom of both pans, and bake the pans with just the crust in them for about 7 minutes at 350ºF.
* Let the crusts cool completely while making the filling

=== Filling ===
* Sift the cornstarch and sugar together
* Mix together the eggs, yolks, vanilla, and lemon zest in a bowl
* Using a mixer with a paddle attachment, mix the cream cheese together with the cornstarch and sugar, until it is smooth.
* Add the egg mixture about 1/4 at a time, scraping the sides of the bowl as needed, and waiting each time for it to mix fully
* Add the heavy cream, scraping the sides of the bowl if needed
* Put the batter in the pans (after the pre-baked crust has fully cooled) and bake for about 60-90 minutes (until the center sets) in a 300ºF oven with a water bath.
* Refrigerate overnight, then remove from pans (you can flip them over onto a cutting board for example, or just remove the sides if using a sprinform pan). Add any toppings if wanted.

= Notes =
* Regular 10" cake pans work best. I've been using 9" springform pans because those are the pans I have, but it's a pain to use those in a water bath - I wrap them in foil to keep the water from going in through the sides. Also, the smaller size is a pain because it's harder to get the cakes to cook and cool evenly so they don't split. It still tastes just as good, but in shallower 10" pans the result looks and cuts better.
* For the water bath, make sure you have a pan large enough to hold your cake pans. I use hotel pans, but roasting pans can work too. Preheat the water on the stove, and then put the pans in the oven and pour the hot water in. If your cake pans are springform, wrap foil around the bottom so it doesn't leak water into the batter.

Jeff's Hawaiian Teriyaki Sauce

2016-12-06T03:50:50Z

Mokus: Created page with "* 2/3 cup soy sauce * 1/4 cup sherry * 1/3 cup pineapple juice * 1.5 tbsp brown sugar * 0.5 - 1 tsp finely minced or grated ginger * 1 clove garlic, finely minced * 2-3 tbsp c..."

* 2/3 cup soy sauce
* 1/4 cup sherry
* 1/3 cup pineapple juice
* 1.5 tbsp brown sugar
* 0.5 - 1 tsp finely minced or grated ginger
* 1 clove garlic, finely minced
* 2-3 tbsp chopped green onions

Mix together and let "brew" in fridge overnight. Thicken with cornstarch to use as a glaze or dipping sauce if desired.

[[Category:Recipes]]

Finadene Sauce

2016-12-06T03:48:40Z

Mokus: Created page with "* 1 cup soy sauce * 1 cup white vinegar * 1/2 cup water * 1 tbsp lemon juice * 1 tsp red pepper flakes, ground fine * 1/4 cup finely chopped green onion * 1 clove finely mince..."

* 1 cup soy sauce
* 1 cup white vinegar
* 1/2 cup water
* 1 tbsp lemon juice
* 1 tsp red pepper flakes, ground fine
* 1/4 cup finely chopped green onion
* 1 clove finely minced garlic
* 1/4 finely chopped red bell pepper
* 1 tsp finely minced or grated ginger

Mix everything together and let "brew" in fridge overnight

[[Category:Recipes]]

Lenise's Meat Loaf

2016-12-06T03:46:42Z

Mokus: Created page with "= Ingredients = * 1 lb sausage (usually jimmy dean hot breakfast sausage - if doubling, sometimes mix with regular) * 1 lb ground beef (pretty lean, any fat will just cook ri..."

= Ingredients =

* 1 lb sausage (usually jimmy dean hot breakfast sausage - if doubling, sometimes mix with regular)
* 1 lb ground beef (pretty lean, any fat will just cook right out and make it greasy)
* about 1 cup finely chopped onion
* 1 small bell pepper, finely chopped
* 2 eggs, beaten
* about 4 slices of bread torn into pieces
* 1 tsp salt or to taste (adjust depending on sausage, which usually has some)
* pepper to taste if wanted
* splash of milk, 1/4 cup at most

= Procedure =

Mix everything together, put in loaf pans, bake till done. Baking step depends on shape and size of loaf pans and how you want it done. Lenise puts them into glass loaf pans and cooks for about 1 hour at 325ºF.

[[Category:Recipes]]

Lenise's Chili

2016-12-06T03:44:50Z

Mokus: Created page with "= Ingredients = * 1 lb ground beef * 1 small onion, diced (1/2 to 3/4 cup) * 1-2 cloves garlic * 15 oz can diced tomatoes, with juice * 1 tsp salt * 2-3 tbsp chili powder * ~..."

= Ingredients =

* 1 lb ground beef
* 1 small onion, diced (1/2 to 3/4 cup)
* 1-2 cloves garlic
* 15 oz can diced tomatoes, with juice
* 1 tsp salt
* 2-3 tbsp chili powder
* ~1 tsp oregano
* ~1/2 tsp cumin
* 16 oz can beans (whatever kind you want - usually black beans or pintos)

= Procedure =

# Brown meat with onion, adding garlic for the last minute or two
# Add remaining ingredients except beans, simmer for an hour or so
# Add beans, cook for another 15 min or so

[[Category:Recipes]]

Lenise's Spaghetti Sauce

2016-12-06T03:39:03Z

Mokus: Created page with "= Ingredients = * 1 lb italian sausage (typically when making for family, she doubles the recipe and uses 1 lb "sweet" and 1 lb "hot" italian sausage) * 1 small onion (~ 1/2..."

= Ingredients =

* 1 lb italian sausage (typically when making for family, she doubles the recipe and uses 1 lb "sweet" and 1 lb "hot" italian sausage)
* 1 small onion (~ 1/2 to 3/4 cup chopped)
* 2 cloves garlic
* 15-16 oz tomato sauce
* 12 oz tomato paste
* 2 tsp salt
* 2 tsp sugar
* 2 tsp oregano
* 1.5 tsp basil
* 1 tsp marjoram
* 1-2 bay leaves
* optionally some rosemary
* 1 cup water

= Procedure =

# Brown meat with onions, adding garlic for a minute or so at the end
# Add remaining ingredients and simmer for about an hour
# Adjust consistency by adding water as needed

[[Category:Recipes]]

Lenise's Peanut Brittle

2016-12-06T03:31:54Z

Mokus:

= Ingredients =

* 1.5 cup granulated white sugar
* 1 cup Karo light corn syrup
* 1 tbsp water
* 1 lb raw spanish peanuts (about 3 cups)
* 2 tbsp butter
* 2 tsp baking soda
* 1.5 tsp vanilla extract

= Procedure =

# Preheat a cookie sheet pan and the peanuts (in a separate pan) in the oven to 240ºF.
# Mix sugar, corn syrup, and water in a 3 qt sauce pan and start heating, watching temperature with a candy thermometer or a good digital probe
# When the syrup reaches 240ºF, add the peanuts and butter
# Keep heating the mixture, stirring to keep it from burning, till it reaches 293ºF
# Remove from heat
# Stir baking soda in - the mixture will foam up
# Stir in vanilla extract
# Spread evenly over the preheated cookie sheet and let cool on the counter till hard
# Once cool, break into pieces and store in airtight containers to keep fresh

= Variations =

Other nuts, mainly. Cashews, pistachios, and macadamias all make excellent brittle.

[[Category:Recipes]]

Lenise's Peanut Brittle

2016-12-06T03:29:25Z

Mokus: Created page with "= Ingredients = * 1.5 cup granulated white sugar * 1 cup Karo light corn syrup * 1 tbsp water * 1 lb raw spanish peanuts * 2 tbsp butter * 2 tsp baking soda * 1.5 tsp vanilla..."

= Ingredients =

* 1.5 cup granulated white sugar
* 1 cup Karo light corn syrup
* 1 tbsp water
* 1 lb raw spanish peanuts
* 2 tbsp butter
* 2 tsp baking soda
* 1.5 tsp vanilla extract

= Procedure =

# Preheat a cookie sheet pan and the peanuts (in a separate pan) in the oven to 240ºF.
# Mix sugar, corn syrup, and water in a 3 qt sauce pan and start heating, watching temperature with a candy thermometer or a good digital probe
# When the syrup reaches 240ºF, add the peanuts and butter
# Keep heating the mixture, stirring to keep it from burning, till it reaches 293ºF
# Remove from heat
# Stir baking soda in - the mixture will foam up
# Stir in vanilla extract
# Spread evenly over the preheated cookie sheet and let cool on the counter till hard
# Once cool, break into pieces and store in airtight containers to keep fresh

[[Category:Recipes]]

Burkholder Veggies

2016-11-23T19:09:25Z

Mokus: Created page with "=Original version= * 3lb pack "california veggies" or "winter vegetables" * 16 oz velveeta * 1 roll ritz crackers, crushed * 1 cube butter Cook vegetables and drain. Put in..."

=Original version=

* 3lb pack "california veggies" or "winter vegetables"
* 16 oz velveeta
* 1 roll ritz crackers, crushed
* 1 cube butter

Cook vegetables and drain. Put in a 9x13 pan. Cut velveeta and half of the butter into cubes and sprinkle over top of veggies. Melt the rest of the butter, mix it with the crackers, and sprinkle that over the top. Bake at 350F for 20-30 min.

=Variations=

It's really good with fresh veggies instead of frozen. Cut them up and cook them - you can steam them, microwave them, whatever - just make sure they are still somewhat tender but not mushy before baking.

[[Category:Recipes]]

User:Mokus

2016-11-19T06:06:53Z

Mokus:

See also: [[User:Mokus/Cooking Notes]]

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

Bacon, Kielbasa, Tasso, Andouille, etc. (from recipes I have in books, or perhaps other sources)

[https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/72562-huskee-s-ultimate-wood-smoked-lasagna-recipe Smoked Lasagne], with [https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/104684-smoked-lasagna some variation ideas]

[https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/53602-guinness-braised-shepherd-s-pie A nice looking shepherd's pie]

[http://www.grillocracy.com/blog/2016/3/10/st-paddy-melt Reubenburger!]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-19T05:40:40Z

Mokus:

See also: [[User:Mokus/Cooking Notes]]

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

Bacon, Kielbasa, Tasso, Andouille, etc. (from recipes I have in books, or perhaps other sources)

[https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/72562-huskee-s-ultimate-wood-smoked-lasagna-recipe Smoked Lasagne], with [https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/104684-smoked-lasagna some variation ideas]

[https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/53602-guinness-braised-shepherd-s-pie A nice looking shepherd's pie]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-19T05:22:42Z

Mokus: /* Recipes I might like to try */

See also: [[User:Mokus/Cooking Notes]]

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

Bacon, Kielbasa, Tasso, Andouille, etc. (from recipes I have in books, or perhaps other sources)

[https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/72562-huskee-s-ultimate-wood-smoked-lasagna-recipe Smoked Lasagne], with [https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/other-fun-entrees/104684-smoked-lasagna some variation ideas]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-19T05:02:12Z

Mokus:

See also: [[User:Mokus/Cooking Notes]]

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

Bacon, Kielbasa, Tasso, Andouille, etc. (from recipes I have in books, or perhaps other sources)

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-19T04:36:21Z

Mokus:

See also: [[User:Mokus/Cooking Notes]]

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus/Cooking Notes

2016-11-19T04:35:49Z

Mokus: Created page with "= Buffalo-style Wings = 2015-11-21 testing an alternate technique: cooked several wings in oven at 225 for varying time periods and then fried them. put them in frozen and p..."

= Buffalo-style Wings =

2015-11-21

testing an alternate technique: cooked several wings in oven at 225 for varying time periods and then fried them.
put them in frozen and pre-cooked for 30/60/90/120 min, rested them in fridge for a few days, and then fried at 375

results were ok, not spectacular. 90 min had best internal texture, 120 min had best external.

used a gochujang-based sauce which has a lot of potential. needs refiniment especially on the gochujang measurement (should measure by weight, accurate volume measurements are pretty much impossible since it's so sticky)

3 pbv gochujang
3 pbv rice vinegar
1 pbv soy sauce
1 pbv brown sugar
1 pbv toasted sesame oil
1 pbv well-toasted sesame seeds

= Pibil =

Grind Finely:

* 4 tbsp achiote seed
* 1 tbsp whole peppercorn medley
* 2 tsp cumin seed
* 1/2 tsp whole cloves
* 8 allspice berries

Add:

* 2 tbps salt

Blend smooth:

* 1/3 cu orange juice
* 2/3 cu rangpur juice
* 1/2 tsp liquid smoke
* 2 habaneros, cleaned
* 8 cloves garlic

Mix blended mixture with spices, let soak for a while, blend some more, etc

* 3-5 lb pork

amount of pork you can do varies depending on where you marinade. you can stretch it quite far if you pack it in a vacuum bag, but you have to be careful not only to not overflow it while sealing but also to make sure the ground spices spread throughout the bag (the juice tends to leave the spices behind)

Other stuff:

pickled red onion (http://www.foodnetwork.com/recipes/yucatan-pork-baked-in-banana-leaves-cochinita-pibil-recipe.html):

* 2 onions
* 3 cu water
* 1 cu cider vinegar
* 1 tbsp salt

habanero salsa (based on http://www.foodnetwork.com/recipes/yucatan-pork-baked-in-banana-leaves-cochinita-pibil-recipe.html):

* 8 habaneros, cleaned
* 2 cloves garlic
* 1/2 cu orange juice
* 1/2 cu rangpur juice (next time, cut juice in half, optionally also add broth and reduce finished sauce)
* 2 tsp salt

roast peppers and garlic (can be done on stove), blend all together

User:Mokus

2016-11-19T04:24:40Z

Mokus:

= Recipes I have tried and consider worth trying again =

[http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html Some super tasty burgers]

[http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html Some pretty decent fries to eat with the super tasty burgers]

[http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html Excellent way to fry chicken wings for maximum sauce-compable texture]

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

[http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html Sous Vide Bacon]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-18T05:53:31Z

Mokus:

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

[https://pitmaster.amazingribs.com/forum/grills-and-smokers/logs/105628-kbq-~-has-landed?p=119566#post119566 Smoked Meatballs]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

User:Mokus

2016-11-18T05:14:11Z

Mokus: Created page with "= Recipes I might like to try = [http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs] = Places I might like to buy stuff to use in cooking the recipes I..."

= Recipes I might like to try =

[http://barbecuebible.com/recipe/smoked-deviled-eggs/ Smoked Deviled Eggs]

= Places I might like to buy stuff to use in cooking the recipes I might like to try =

[http://www.thewoodshedoc.com/Cooking_Wood.html The Woodshed]

[http://www.exoticmeatmarkets.com Exotic Meat Market]

= Places I frequently find recipes I might like to try =

[http://amazingribs.com Amazing Ribs] - refreshingly "Web 1.0", and seriously good info on a wide range of techniques for application of fire to food.

[http://www.seriouseats.com Serious Eats], especially [http://www.seriouseats.com/the-food-lab The Food Lab]

Turkeystocktacular

2016-11-18T04:54:41Z

Mokus:

== Common to all versions ==

=== Rub ===

(basically, emeril's "essence", original creole version - works better to make than to buy because this way you can use finely-ground spices that won't clog the injector, though that's not really relevant with the later editions of the sauce):
Makes enough for about 4 fryer turkeys

* 5 Tb sweet paprika
* 1/4 cup salt (kosher)
* 1/4 cup garlic powder
* 2 Tb freshly ground black pepper (coarse grind, not fine, not cracked)
* 2 Tb onion powder
* 2 Tb cayenne
* 2 Tb dried oregano (ground)
* 2 Tb dried thyme (ground)

== Original version ==

=== Injection ===

(makes enough for about 2-3 12-lb turkeys)
* 1-1/3 T essence
* 8 oz unsalted butter
* 3 to 3-1/4 oz red pepper sauce (Tabasco)
* 1/4 c water
* 4 garlic cloves
* 2 bay leaves
* 2 T crab boil concentrate ( 1 box Zatarains, 2 c water, boil 5 minutes, let cool)

=== Procedure ===

mix liquid ingredients and spices, steep a while to moisten spices, combine with butter in sauce pan, heat over medium high heat, boil 10 minutes, cool, and inject. whisking frequently to keep from separating.

== 2011 (or so) edition ==

=== Injection ===

(enough for about 4-5 turkeys)
(unfortunately i think I adjusted the quantities in 2012 but lost the record)

* 1 lb unsalted butter
* 1 tbsp dry mustard
* 2/3 cup water
* 2 tsp liquid crb boil
* 2 2/3 tbsp (1/6 cup) rub
* 4 bay leaves
* 8 cloves garlic
* 1 tbsp tabasco
* egg yolks as needed (probably 3 or 4)

=== Procedure ===

This is basically an extremely spicy and earthy mayonnaise.

* mix liquid ingredients and spices (TODO: say which, it's not all of them) in saucepan, bring to boil and let cool. Strain spices out just before mixing step.
* melt butter
* in a mixing bowl, beat yolks and mix in tabasco. The acid helps stabilize the emulsion so it won't separate later.
* keep mixing, gradually pouring in little bits of butter at a time and thinning with the water-based stuff when it starts to have trouble mixing.

== 2013 edition ==

=== Injection ===

(enough for about 6-8 turkeys with sauce left over)

==== veggies ====

* 100g onion
* 50g celery
* 50g green bell pepper
* 20g poblano
* 10g jalapeño
* 2g serrano

(could handle a lot more jalapeño and serrano probably)

==== spice reduction ====

* 1 1/2 cu chicken or turkey stock
* 1/2 cu tabasco
* 4 tsp liquid crab boil
* 1 tbsp lemon juice
* 1/3 cu rub
* 1 tbsp dry mustard
* 1/2 tsp pasilla chili powder
* 8 bay leaves
* 8 cloves garlic, chopped/paste

==== other ====

* 2 lb unsalted butter
* 8 egg yolks
* 1/2 cup cold chicken/turkey stock

=== Procedure ===

* chop the veggies and sauté them in a bit of butter till they're nice and dark (but not dry or burnt)
* add all the ingredients in the section marked "spice reduction", bring to boil and reduce for 20 or 30 min. it will form a thick paste with a bit of liquid remaining.
* press the reduction through a strainer just fine enough to catch stuff that will clog your injector, but not so fine that it doesn't let the good stuff through - result should be a thick smooth paste. set this aside.

(this section is a general procedure for a bearnaise - if you prefer a different method you can use that)

* melt the butter and let it cool so it's still liquid but not super hot - around 140-160 i think (hot to the touch)
* put the egg yolks in a bowl with the cold stock and whisk them together for 30 sec or so, incorporating lots of air
* put the bowl in a large saute pan of hot water to heat it gently. keep stirring it. it'll increase in volume and after a while it'll suddenly get thicker. keep it on the heat and keep whisking for another 5 sec, then remove it from the heat.
* keep whisking for another 20 sec or so to make sure it doesn't overcook from stored heat, then start mixing the melted butter in. It should be added fairly quickly, but not all at once - make sure it gets fully smooth a few times throughout the process.
* Add the reserved spice paste stuff and whisk smooth
* add extra tabasco or crab boil if desired. with all the butter it can withstand seemingly-insane amounts of heat before it gets too hot to handle. Also the turkeys will only end up around 1/4 as spicy as the injection, maybe less. Also consider adding salt.

=== Variation: extra spicy version ===

started with 1 1/2 cup of the normal injection, and added:

* 1/4 cup tabasco
* 3 tsp liquid crab boil
* 3 tsp "holy ghost" ghost pepper sauce

== 2014 version (AKA "pumpkin marble cheesecake") ==

=== Injection ===

==== veggies ====

* 100g onion
* 50g celery
* 30g green bell pepper
* 30g poblano (about 1 pepper)
* 20g jalapeño (about 2 peppers)
* 10g serrano (about 2 peppers)

(could handle a bit more jalapeño and serrano probably)

==== spice reduction ====

* 1 1/2 cu chicken or turkey stock
* 1/2 cu tabasco
* 4 tsp liquid crab boil
* 1 tbsp lemon juice
* 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
* 1/3 cu rub
* 1 tbsp dry mustard
* 1 tsp pasilla chili powder
* 8 bay leaves
* 8 cloves garlic , chopped/paste

==== other ====

* 2 lb unsalted butter
* 8 egg yolks
* 1/2 cup cold chicken/turkey stock

=== Procedure ===

Inject turkeys, wrap in plastic wrap (to keep rub from coming off going in and out of bags) and put in 2-1/2 gallon Ziploc bags overnight before frying.

leftover injection makes a great roux for gravy.

=== Non-turkey-related variations on the injection sauce ===

Wingtacular 2014: making an experimental horseradish-onion variation for use with "bloomin onion" style fried onion.
Ingredients as follows, procedure same as 2014 turkey injection except where noted

veggies:

* 100g onion
* 50g celery
* 1 poblano (64 g)
* 2 jalapeños (68 g)
* 2 serranos (19 g)

(all peppers seeded and coarsely chopped)

spice reduction:

* 1 3/4 cu chicken or turkey stock (used cajun turkey stock)
* 1/3 cu frank's red hot
* 2 tsp liquid crab boil
* 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
* 1/4 cu rub
* 1 tbsp dry mustard
* 1 tsp pasilla chili powder
* 6 cloves garlic, chopped (~18 g)

skipped sauté step, added veggies to hot spice infusion and cooked down to thick paste

[at this point you have the base for a really kick-ass salsa... instead of continuing, puree and add some diced tomatoes, then cook it down a bit more]

final emulsion:

* 1 lb unsalted butter
* 4 egg yolks
* 1/4 cu cold chicken/turkey stock
* 1 tbsp lemon juice
* 1/4 cup "prepared horseradish" (mixed in at end)

[[Category: Recipes]]

Turkeystocktacular

2016-11-17T04:15:18Z

Mokus: /* Non-turkey-related variations on the injection sauce */

Turkeystocktacular

2016-11-17T04:11:34Z

Mokus: Initial import from text file on dropbox

== Common to all versions ==

=== Rub ===

(basically, emeril's "essence", original creole version - works better to make than to buy because this way you can use finely-ground spices that won't clog the injector, though that's not really relevant with the later editions of the sauce):
Makes enough for about 4 fryer turkeys

* 5 Tb sweet paprika
* 1/4 cup salt (kosher)
* 1/4 cup garlic powder
* 2 Tb freshly ground black pepper (coarse grind, not fine, not cracked)
* 2 Tb onion powder
* 2 Tb cayenne
* 2 Tb dried oregano (ground)
* 2 Tb dried thyme (ground)

== Original version ==

=== Injection ===

(makes enough for about 2-3 12-lb turkeys)
* 1-1/3 T essence
* 8 oz unsalted butter
* 3 to 3-1/4 oz red pepper sauce (Tabasco)
* 1/4 c water
* 4 garlic cloves
* 2 bay leaves
* 2 T crab boil concentrate ( 1 box Zatarains, 2 c water, boil 5 minutes, let cool)

=== Procedure ===

mix liquid ingredients and spices, steep a while to moisten spices, combine with butter in sauce pan, heat over medium high heat, boil 10 minutes, cool, and inject. whisking frequently to keep from separating.

== 2011 (or so) edition ==

=== Injection ===

(enough for about 4-5 turkeys)
(unfortunately i think I adjusted the quantities in 2012 but lost the record)

* 1 lb unsalted butter
* 1 tbsp dry mustard
* 2/3 cup water
* 2 tsp liquid crb boil
* 2 2/3 tbsp (1/6 cup) rub
* 4 bay leaves
* 8 cloves garlic
* 1 tbsp tabasco
* egg yolks as needed (probably 3 or 4)

=== Procedure ===

This is basically an extremely spicy and earthy mayonnaise.

* mix liquid ingredients and spices (TODO: say which, it's not all of them) in saucepan, bring to boil and let cool. Strain spices out just before mixing step.
* melt butter
* in a mixing bowl, beat yolks and mix in tabasco. The acid helps stabilize the emulsion so it won't separate later.
* keep mixing, gradually pouring in little bits of butter at a time and thinning with the water-based stuff when it starts to have trouble mixing.

== 2013 edition ==

=== Injection ===

(enough for about 6-8 turkeys with sauce left over)

==== veggies ====

* 100g onion
* 50g celery
* 50g green bell pepper
* 20g poblano
* 10g jalapeño
* 2g serrano

(could handle a lot more jalapeño and serrano probably)

==== spice reduction ====

* 1 1/2 cu chicken or turkey stock
* 1/2 cu tabasco
* 4 tsp liquid crab boil
* 1 tbsp lemon juice
* 1/3 cu rub
* 1 tbsp dry mustard
* 1/2 tsp pasilla chili powder
* 8 bay leaves
* 8 cloves garlic, chopped/paste

==== other ====

* 2 lb unsalted butter
* 8 egg yolks
* 1/2 cup cold chicken/turkey stock

=== Procedure ===

* chop the veggies and sauté them in a bit of butter till they're nice and dark (but not dry or burnt)
* add all the ingredients in the section marked "spice reduction", bring to boil and reduce for 20 or 30 min. it will form a thick paste with a bit of liquid remaining.
* press the reduction through a strainer just fine enough to catch stuff that will clog your injector, but not so fine that it doesn't let the good stuff through - result should be a thick smooth paste. set this aside.

(this section is a general procedure for a bearnaise - if you prefer a different method you can use that)

* melt the butter and let it cool so it's still liquid but not super hot - around 140-160 i think (hot to the touch)
* put the egg yolks in a bowl with the cold stock and whisk them together for 30 sec or so, incorporating lots of air
* put the bowl in a large saute pan of hot water to heat it gently. keep stirring it. it'll increase in volume and after a while it'll suddenly get thicker. keep it on the heat and keep whisking for another 5 sec, then remove it from the heat.
* keep whisking for another 20 sec or so to make sure it doesn't overcook from stored heat, then start mixing the melted butter in. It should be added fairly quickly, but not all at once - make sure it gets fully smooth a few times throughout the process.
* Add the reserved spice paste stuff and whisk smooth
* add extra tabasco or crab boil if desired. with all the butter it can withstand seemingly-insane amounts of heat before it gets too hot to handle. Also the turkeys will only end up around 1/4 as spicy as the injection, maybe less. Also consider adding salt.

=== Variation: extra spicy version ===

started with 1 1/2 cup of the normal injection, and added:

* 1/4 cup tabasco
* 3 tsp liquid crab boil
* 3 tsp "holy ghost" ghost pepper sauce

== 2014 version (AKA "pumpkin marble cheesecake") ==

=== Injection ===

==== veggies ====

* 100g onion
* 50g celery
* 30g green bell pepper
* 30g poblano (about 1 pepper)
* 20g jalapeño (about 2 peppers)
* 10g serrano (about 2 peppers)

(could handle a bit more jalapeño and serrano probably)

==== spice reduction ====

* 1 1/2 cu chicken or turkey stock
* 1/2 cu tabasco
* 4 tsp liquid crab boil
* 1 tbsp lemon juice
* 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
* 1/3 cu rub
* 1 tbsp dry mustard
* 1 tsp pasilla chili powder
* 8 bay leaves
* 8 cloves garlic , chopped/paste

==== other ====

* 2 lb unsalted butter
* 8 egg yolks
* 1/2 cup cold chicken/turkey stock

=== Procedure ===

Inject turkeys, wrap in plastic wrap (to keep rub from coming off going in and out of bags) and put in 2-1/2 gallon Ziploc bags overnight before frying.

leftover injection makes a great roux for gravy.

=== Non-turkey-related variations on the injection sauce ===

Wingtacular 2014: making an experimental horseradish-onion variation for use with "bloomin onion" style fried onion.
Ingredients as follows, procedure same as 2014 turkey injection except where noted

==== veggies ====

* 100g onion
* 50g celery
* 1 poblano (64 g)
* 2 jalapeños (68 g)
* 2 serranos (19 g)

(all peppers seeded and coarsely chopped)

==== spice reduction ====

* 1 3/4 cu chicken or turkey stock (used cajun turkey stock)
* 1/3 cu frank's red hot
* 2 tsp liquid crab boil
* 1/2 tsp high-quality liquid smoke ("Stubbs" brand is a good one)
* 1/4 cu rub
* 1 tbsp dry mustard
* 1 tsp pasilla chili powder
* 6 cloves garlic, chopped (~18 g)

skipped sauté step, added veggies to hot spice infusion and cooked down to thick paste

[at this point you have the base for a really kick-ass salsa... instead of continuing, puree and add some diced tomatoes, then cook it down a bit more]

==== final emulsion ====

* 1 lb unsalted butter
* 4 egg yolks
* 1/4 cu cold chicken/turkey stock
* 1 tbsp lemon juice
* 1/4 cup "prepared horseradish" (mixed in at end)

Tank Game 2016

2015-12-10T20:48:04Z

Mokus: Created page with "This is the wiki page for Tank Game 2016, a new game about tanks in 2016, named in the style of a Microsoft project."

This is the wiki page for Tank Game 2016, a new game about tanks in 2016, named in the style of a Microsoft project.

Wild Turkey Volume Guessing Man

2015-03-28T15:57:37Z

Mokus:

Someone made gravy, and rather than measuring the amount of Wild Turkey that goes into it, he guessed. After drinking a bit first.

The name is a direct homage to MST3K's [https://www.youtube.com/watch?v=E1FwyR0LWVg&feature=youtu.be Turkey Volume Guessing Man]

[[Category:Lore]]

Wild Turkey Volume Guessing Man

2015-03-28T15:55:16Z

Mokus:

Someone made gravy, and rather than measuring the amount of Wild Turkey that goes into it, he guessed. After drinking a bit first.

The name is a direct homage to MST3K's <nowiki>[https://youtu.be/E1FwyR0LWVg Turkey Volume Guessing Man]</nowiki>

[[Category:Lore]]

Main Page

2015-03-15T03:36:16Z

Mokus: wiki wiki wiki wiki!

Wiki! Wiki wiki wiki! wiki wiki!