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More Culinary Adventures

Guess maybe I should not have done that. I was trying to reheat some brussel sprouts I had cooked earlier for a bit of a snack. Put them in a bowl with a bit of water and blasted them in the microwave. Set the timer for about 40 seconds. Fucking hell! They exploded in there. Maybe if I covered them? Now not only am I hungry but I have to clean the microwave.

Full disclosure: Not completely true as I ate them anyway. There were just less of them!
I had quite the belly laugh from that, I must say.


On a different note but still cooking:

I have a recipe for a rib rub that calls for paprika. Of which I have NONE! Looking for subs, some places say it really just adds color so you can leave it out. Recipe also calls for cayenne pepper, which I do have. Thoughts? Chili powder?

Also calls for 2 Tbls brown sugar. Which again, I have NONE. Before you ask I do not have molasses. I do have white sugar. Do you think this will change the taste significantly?

Gonna try this tomorrow. It's a crock pot recipe. They go in the crock pot standing up till tender and then into the oven about 10 inches from the broiler for about 10 minutes. Sounds yummy to me...

Slow cooker ribs

If I left them in the cooker long enough I might could skip the broiler and just pull off the bone for sammiches...



( 9 comments — Leave a comment )
Jan. 26th, 2014 10:27 am (UTC)
I absolutely love paprika. I think it adds taste - though it might be mild, it is yum. About the brown sugar, I would add it rather than just sugar, as it is much tastier. It is not that expensive to buy here. Or, I guess you could use white sugar and soy sauce. But don't take my word for it. I am a terrible cook. Good luck with the recipe, T!

That is very funny about exploding the brussel sprouts in the microwave, although I wouldn't like to be the one cleaning it. All brussel sprouts are good for, in my opinion. No good for eating. Blowing them up is a much better option and more fun! I bet it stinks as you clean out the microwave, hehe :) *Ducks*

Edited at 2014-01-26 10:28 am (UTC)
Jan. 26th, 2014 02:31 pm (UTC)
My friend used paprika in many of her Hungarian recipes. It's a mild flavor but you can substitute less of a stronger seasoning like you suggest.

I switched to raw sugar for my coffee, brown will give your dishes that bit of extra taste from the natural molasses.

Edited at 2014-01-26 02:32 pm (UTC)
Jan. 28th, 2014 10:42 pm (UTC)
Got some brown. Been eating it on my oatmeal too.
Jan. 26th, 2014 03:07 pm (UTC)
Brown sugar adds more of that dark/sweet, molasses-y flavor. I don't recommend simply swapping it with white. You can go to allrecipes.com or even just do a google search for possible substitutions, as sometimes they are unexpected.

Paprika is nice but it's not gonna flop without it. Chili pepper is a lot more aggressive than paprika, so you could use it but use like half as much.

LOL re sprouts!!!!
Jan. 28th, 2014 10:41 pm (UTC)
Got the brown shugah. Went with the chilli powder. But used about a third. Don't want to overwhelm the meat. We'll see. It's experimental food.
Jan. 26th, 2014 07:57 pm (UTC)
Next time put them in water and also turn the power level down. They will not explode then.
Jan. 28th, 2014 10:41 pm (UTC)
Heh. NOW he tells me... *laughs*
Jan. 28th, 2014 02:21 am (UTC)
So rib results?
Jan. 28th, 2014 10:38 pm (UTC)
Dunno. They're in the crock pot now. I might get to eat them sometime tonight. We'll see.

Didn't realize how late it was when I started this project today. Had to be done though. heh heh
( 9 comments — Leave a comment )

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