tag:blogger.com,1999:blog-92168766218195651852024-03-13T12:45:09.456-07:00Unusual Cooking!A new concept of preparing food, with humor, luck and creativity!richnaihttp://www.blogger.com/profile/04009348090606170146noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9216876621819565185.post-89370095937419792502011-01-14T02:29:00.000-08:002011-01-14T02:29:55.730-08:00BISCUIT BREAD<div class="separator" style="clear: both; text-align: center;"></div><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">ANOTHER UGLY, BUT TASTY CREATION!</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;">By now you have probably noticed that I have called this blog "Unusual Cooking". The reason for that is that I make a lot of stuff that just pops into my head and don't always think things through to the end...like when I put the uncooked mess into the baking pan I knew it would be ok for drop biscuits or I could have added a bit more flour and kneaded it and cut it out little normal looking biscuits but that would take the fun out! I was concerned that it would get stuck in the pan. And what I am doing this is for fun! And of course, the local dogs love me when only they or the chickens will eat what I make!</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Erg-Aua2H-E/TTAbrlJzoiI/AAAAAAAAARM/SSmOcktBic8/s1600/ONE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/_Erg-Aua2H-E/TTAbrlJzoiI/AAAAAAAAARM/SSmOcktBic8/s640/ONE.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">THAT IS SOME SAD LOOKING GREEN ONION AND BASIL BUT IT DOESN'T REALLY MATTER AS IT WILL BE CHOPPED UP AND BAKED.</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;">I like to use Thai Issan sausage because it has a slight vinegary taste to it and has a little green chili in it as well, but any kind will do.</span><br />
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<span class="Apple-style-span" style="font-size: large;">What you need:</span><br />
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<span class="Apple-style-span" style="font-size: large;">* Some minced basil leaves. I used about 1/4 cup.</span><br />
<span class="Apple-style-span" style="font-size: large;">* One green onion minced up also.</span><br />
<span class="Apple-style-span" style="font-size: large;">* About 1/4 cup of chopped up sausage.</span><br />
<span class="Apple-style-span" style="font-size: large;">* One red Thai chili pepper. You can split it in half and remove the seeds because I am using it for a bit of color and not to melt your gums.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Now I usually don't measure things out, but when you bake, it is very important.</span><br />
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<span class="Apple-style-span" style="font-size: large;">* One cup of buttermilk or if you don't have it just add 1 tablespoon of white vinegar in a measuring cup and add milk to make one cup...and don't use chocolate milk...I will be do the creating, thank you!</span><br />
<span class="Apple-style-span" style="font-size: large;">* 1/3 cup of shortening or butter...that is about 5 tablespoons.</span><br />
<span class="Apple-style-span" style="font-size: large;">* Two cups of flour.</span><br />
<span class="Apple-style-span" style="font-size: large;">* One tablespoon of baking powder.</span><br />
<span class="Apple-style-span" style="font-size: large;">* One tablespoon sugar.</span><br />
<span class="Apple-style-span" style="font-size: large;">* One teaspoon salt.</span><br />
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<span class="Apple-style-span" style="font-size: large;">*One greased baking pan.</span><br />
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<span class="Apple-style-span" style="font-size: large;">OK, now we can go for it!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Preheat your oven to about 400 degrees. I have an old oven that is not accurate so I just put it to the highest temp possible...It is only going to be in there 20 minutes so it should not burn up.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Mix up all the dry ingredients in a bowl and mix them up. When you are satisfied that every little grain of sugar is equally distributed, then put the butter or shortening in the bowl and cut it in with a fork.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Erg-Aua2H-E/TTAb0lQRR3I/AAAAAAAAARY/eJesvd0WiQw/s1600/TWO.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/_Erg-Aua2H-E/TTAb0lQRR3I/AAAAAAAAARY/eJesvd0WiQw/s640/TWO.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">CUTTING IN THE BUTTER. LOTS OF FUN!</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Erg-Aua2H-E/TTAbuW1DlLI/AAAAAAAAARQ/Fq45ne3D69A/s1600/THREE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/_Erg-Aua2H-E/TTAbuW1DlLI/AAAAAAAAARQ/Fq45ne3D69A/s640/THREE.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">READY FOR THE MILK AND MEAT STUFF</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;">When it looks like a lot of little crumbs pour in the milk and meat stuff and mix it all up.</span><br />
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<span class="Apple-style-span" style="font-size: large;">I was pretty sure I had a disaster on my hands when after I put it into the pan.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">READY FOR THE OVEN</span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Ok, stick it in the over for about 20 - 25 minutes and let it cool for a few minutes before you turn the pan over and put it on a rack. I was sure that the dogs would be eating this one, but it taste pretty good.</span></div></td></tr>
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</span>richnaihttp://www.blogger.com/profile/04009348090606170146noreply@blogger.com2tag:blogger.com,1999:blog-9216876621819565185.post-49232741752459677002011-01-12T01:37:00.000-08:002011-01-13T23:59:50.279-08:00YELLOW CURRY WITH CHICKEN AND PORK<span class="Apple-style-span" style="font-size: large;"><br />
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<span class="Apple-style-span" style="font-size: large;">Thai people love spicy food and I have loved it even before I moved here. This is a typical Thai dish and although it does not look that attractive, at least the way I make it, it is tasty</span><br />
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<span class="Apple-style-span" style="font-size: large;">OK, and now down to business!</span><br />
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<span class="Apple-style-span" style="font-size: large;">WHAT YOU NEED:</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>1 potato peeled and cut into small pieces.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>1 handful of minced pork.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>2 cups of <span class="Apple-style-span" style="color: red;">unsweetened </span>coconut milk.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_Erg-Aua2H-E/TS1ilRCen1I/AAAAAAAAAQs/rTAeUGYbJKk/s1600/COCONUT+MILLK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/_Erg-Aua2H-E/TS1ilRCen1I/AAAAAAAAAQs/rTAeUGYbJKk/s400/COCONUT+MILLK.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">THERE IS ABOUT A CUP IN EACH CARTON</span> </td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>1 chicken breast - cut into exact 1 inch cubes - Yeah, right...but I would suggest removing the fatty stuff and skin, but up to you.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>2 cut up red Thai chili peppers. <span class="Apple-style-span" style="color: red;"><b>VERY HOT...DO NOT USE IF YOU DON'T LIKE!</b></span></span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>About a thumb sized chunk of minced ginger.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>Some minced garlic cloves - I am using about 5 or 6.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>1 chopped onion.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>5 or 6 broken up basil leaves. Now you got to break them yourself because if you ask the market clerk, "Excuse me, I need 5 broken up basil leaves please!" he will probably just look at you kind of funny.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1iavO9muI/AAAAAAAAAQg/dZgfROyCaiI/s1600/BASIL.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1iavO9muI/AAAAAAAAAQg/dZgfROyCaiI/s400/BASIL.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">FRESH BASIL</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>2 tablespoons of mushroom soy sauce. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Erg-Aua2H-E/TS1iyskq2YI/AAAAAAAAAQ8/4wsZIGNwgW8/s1600/MUSHROOM+SOY.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_Erg-Aua2H-E/TS1iyskq2YI/AAAAAAAAAQ8/4wsZIGNwgW8/s400/MUSHROOM+SOY.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">YOU CAN USE ANY BRAND</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;">You can use any soy that you like, but to me the mushroom soy does not taste as salty.</span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">* </span>1 package of yellow curry paste. About two tablespoons.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1i1Qp7qnI/AAAAAAAAARA/FVq9GxK-KHc/s1600/YELLOW+CURRY.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1i1Qp7qnI/AAAAAAAAARA/FVq9GxK-KHc/s400/YELLOW+CURRY.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I USUALLY LIKE TO MAKE THINGS FROM SCRATCH, BUT SOMETHINGS ARE BETTER FROM A PACKAGE</span></td></tr>
</tbody></table><span class="Apple-style-span" style="font-size: large;">If you can not find this you can probably go to a Thai restaurant and just ask them for a little bit. Thai people are very hospitable and I am sure they will be happy to give you some...especially when you tell them you are trying out a Thai recipe!</span><br />
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<span class="Apple-style-span" style="font-size: large;">Ok, now mix up that mess and let it sit awhile so it can do what it likes to do and you can clean up your mess! Cooking is a lot more fun if you clean up as you go.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_Erg-Aua2H-E/TS1iiNL_lrI/AAAAAAAAAQo/uqZpE-AAyPs/s1600/BEFORE+COOK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_Erg-Aua2H-E/TS1iiNL_lrI/AAAAAAAAAQo/uqZpE-AAyPs/s400/BEFORE+COOK.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">NOT VERY COMPLICATED!</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;">Put some oil in a wok or a big frying pan and cook it until you would not be afraid to taste it, but not burnt...even under cooking is no biggie because it will cook more later in the coconut milk and curry paste.</span><br />
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<span class="Apple-style-span" style="font-size: large;">Now for the messy stuff...sorry about that but it is a bit messy! Put the curry paste into a small bowl and add one cup of the coconut milk. Be careful when you open the carton because it will always spill a little bit. Take a fork and mix it up as well as you can and then add it to the meat mixture in the wok. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_Erg-Aua2H-E/TS1iwJbJajI/AAAAAAAAAQ4/wFGoggyF72g/s1600/MIXING+CURRY+WITH+COCOMIK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/_Erg-Aua2H-E/TS1iwJbJajI/AAAAAAAAAQ4/wFGoggyF72g/s400/MIXING+CURRY+WITH+COCOMIK.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">THE COCONUT MILK WILL ALWAYS SPILL OUT OF THE CARTON</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;">Bring it to a slow boil and stir everything around until you are happy, and add the other cup of coconut milk to it.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_Erg-Aua2H-E/TS1isW5b4YI/AAAAAAAAAQ0/tIwQI8l5e8s/s1600/IN+THE+WOK.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/_Erg-Aua2H-E/TS1isW5b4YI/AAAAAAAAAQ0/tIwQI8l5e8s/s400/IN+THE+WOK.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I NEVER SAID IT WAS PRETTY</span> </td></tr>
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<span class="Apple-style-span" style="font-size: large;">Let it cook down for about an hour or so but do check it and stir it once in awhile. If you took a nap and it looks too thick, just add some water and make it the way you think is cool.</span><br />
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<span class="Apple-style-span" style="font-size: large;">And that is that! If you want you can add a little bit of lime juice or fish sauce to it, but do not add more than a teaspoon or so or you will be calling in the dog for his dinner!</span><br />
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<span class="Apple-style-span" style="font-size: large;">I hope that you enjoyed this and like it. It is not an attractive dish but I love the taste!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1io8xuvyI/AAAAAAAAAQw/Cjo8UunJ7yo/s1600/eat+B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/_Erg-Aua2H-E/TS1io8xuvyI/AAAAAAAAAQw/Cjo8UunJ7yo/s400/eat+B.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">IT DOES TASTE BETTER THAN IT LOOKS</span></td></tr>
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"> And when bad things happen to good cooks...</span></div><span class="Apple-style-span" style="font-size: large;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Make yourself a happy cook!</span></div><div class="separator" style="clear: both; text-align: center;"></div>richnaihttp://www.blogger.com/profile/04009348090606170146noreply@blogger.com1tag:blogger.com,1999:blog-9216876621819565185.post-12193753095999353702010-12-19T08:23:00.001-08:002010-12-29T20:38:16.619-08:00Let's get ready!<b><span class="Apple-style-span" style="font-size: large;">The greatest part of unusual cooking is that you do not need a great big kitchen with lots of equipment.</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Unless you are a chef in a restaurant you can get by with one or two knives - big and small, cutting board, basic stove - I use an old portable two burner propane rig - a wok or two (better to control heat), a sauce pan and a bigger pan.</span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Nothing is fancy with unusual cooking! Just have fun, be creative and enjoy life!</span></b>richnaihttp://www.blogger.com/profile/04009348090606170146noreply@blogger.com0