Jolt Country

Posted: **Sun Nov 24, 2002 11:33 pm**

Ben's STUPID-PHRESH Beef Stew (Possibly the Best Beef Stew You Will Ever Have)
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3 lb chuck roast (or other large block of cheap beef), cut into 2-inch cubes
2 large (or possibly medium-large) yellow onions, peeled and quartered
6 cloves garlic, peeled and whole
2-3 tbsp butter
2-3 heaping tbsp flour
1 bottle full-bodied, fruity red wine
2 14-oz cans beef broth
4 bay leaves
2 tbsp extra-virgin olive oil
Salt/pepper

1. Heat olive oil over high in large stock pot.
2. Brown beef in pot (approx. 10 minutes)
3. Throw onions & garlic in, season with salt/pepper, cook for another 5 minutes.
4. Pour in beef broth and wine (entire bottle).
5. Bring to boil.
6. Throw in bay leaves (don't know why, but it makes you look like you know what you're doing.)
7. Reduce to simmer, cover, cook for as long as you can stand it (4 hours is good).
8. Melt in butter.
9. Put flour in a mixing bowl, ladle in some of the liquid from the pot to dissolve the flour, then return mixture to pot.
10. Continue to cook/reduce until liquid attains consistency of a thin gravy, and meat is just starting to disintegrate.
11. Remove bay leaves.

Serve in a bowl, topped with a full layer of mashed potatoes (shepherd's pie-style).

ENJOY!!

Posted: **Mon Nov 25, 2002 12:02 am**

I like the idea of making this a cooking base.

Bruce's Steak with Bearnaise Sauce

(Bearnaise sauce is effectively Julia Child's from _Julia's Kitchen Wisdom_)

Take a shallot. Mince it. Throw it in a shallow pan with 1/4-1/2 cup of dry white vermouth, white wine vinegar, or a combination. Add 1T dried tarragon or 2T fresh. Add 1/2 t salt, 1/2t pepper. Start heating on medium.

Take a stick and a half of butter. Melt a stick in the microwave. Cut up the rest into small cubes (like 1/4" on a side) and put in the fridge.

Take two eggs. Separate the yolks. Stir your tarragon and white wine around. When there's about 2-3T of liquid left, take it off the heat.

Take steaks- 1.5 to 2 inches thick- and put them over water in a broiler pan. Put this in the oven on broil.

Beat the egg yolks until they start to thicken a little. Now pour in the vinegar and shallots and tarragon. Add half your cold buttter. Put the yolks on medium heat and keep beating them.

Flip the steaks over. (yes, you can take like a 30-second break to do this)

When the yolks thicken so you can see the bottom of the pan between strokes, take them off the heat. Keep beating. Add the rest of the cold butter. Keep beating. After that's absorbed, start adding your melted butter, very very slowly. After you add each bit, don't add any more until it's thoroughly absorbed; then pour in the next bit. Keep beating the whole time.

Take the steaks out (assuming you like them rare).

Keep going with the butter until it's all gone.

Pour Bearnaise sauce over steaks, and eat.

Bruce

WHen

Posted: **Mon Nov 25, 2002 1:19 am**

Good idea. I don't have any recipes. I'll try yours. This reminds me of the end of the Fallout cook book ... I'll work on something...

Posted: **Mon Nov 25, 2002 4:23 am**

Someday, before I die, I am going to make those little mushroom cloud chocolate thingies from that thing.

On a completely unrelated manner: the fact that I run a BBS that has another guy on it who knows all about the recipes at the back of the Fallout manual makes me the happiest mofo on the internet. I FAWKING LOVE YOU GUYS.

Posted: **Mon Nov 25, 2002 5:37 pm**

Ice Cream Jonsey wrote:I FAWKING LOVE YOU GUYS.

THREAD-KILLER.

Posted: **Mon Nov 25, 2002 7:06 pm**

Ice Cream Jonsey wrote:Someday, before I die, I am going to make those little mushroom cloud chocolate thingies from that thing.

On a completely unrelated manner: the fact that I run a BBS that has another guy on it who knows all about the recipes at the back of the Fallout manual makes me the happiest mofo on the internet. I FAWKING LOVE YOU GUYS.

I do aim to please.

I believe recipes are featured in the F1, F2, FT, and Arcanum manuals.

Posted: **Wed Nov 27, 2002 4:36 am**

Here's a recipe I found for lemon merenge pie. I am going to try to make this on Thanksgiving Day. If anyone has ever made a pie like this before, please tell me if this recipe is a trap.

1. Prepare a pie shell. The recipe (and tradition) says to use a baked pie shell, but I like to use graham cracker crusts, because I'm weird.
2. Squeeze 1/2 cup juice out of a bunch of fresh lemons. Yes, there's that icky stuff from concentrate, but I don't advise using it.
3. Use the rinds of these lemons to get about 1 tsp. lemon zest. I just use a cheese grater, but a fancy-pants zester is okay too.
4. Separate three eggs. Set the whites aside, you'll want them for the meringue. Beat the yolks well.
5. In a largish saucepan, combine 1 1/2 cups sugar, 6 tablespoons cornstarch, and 1/4 teaspoon salt. Sift together really well (cornstarch lumps=bad).
6. Slowly pour in the lemon juice and 1/2 cup cold water. Stir until smooth.
7. Add the yolks and 2 tablespoons melted butter. Blend well.
8. Stirring constantly, gradually add 1 1/2 cups boiling water.
9. Add the lemon zest.
10. Bring the mixture to a full boil, stirring gently (if you don't stir this almost constantly, you'll end up with nasty brown lumps). Keep stirring until it's nice and thick (when stirring makes your wrist hurt, you're about there).
11. Pour into the pie shell.

Now, the meringue:

1. Preheat oven to 325 or 350 degrees.
2. Whip 2 egg whites until frothy.
3. Add 1/4 teaspoon cream of tartar. Whip the mixture until it's stiff, but not dry; until it stands in peaks that lean over slightly when the beater is removed.
4. Beat in, one tablespoon at a time, 3 tablespoons sugar (or 4 tablespoons confectioner's sugar). Do NOT overbeat.
5. Beat in 1/2 teaspoon vanilla.
6. Spread on the pie and bake 10-15 minutes, depending on the thickness of the meringue. You want it nice and brown on top.

Tips: Spread the meringue on the pie while the filling's still hot; this will help cook the meringue on the bottom. Make sure the meringue touches the pie crust all the way around, so it doesn't tend to pull away quite so much. The lemon zest is optional, and the real recipe actually says to add it after the filling has thickened, but I always add it and add it early, because I like a really tart lemon pie.

I hope it's not a trap. I do not like them.

Like pie, though.

Posted: **Thu Nov 28, 2002 3:36 pm**

Ice Cream Jonsey wrote:Someday, before I die, I am going to make those little mushroom cloud chocolate thingies from that thing.

http://www.geocities.com/gulvak/FILE.html

Posted: **Fri Nov 29, 2002 1:36 pm**

Jonsey, the pie is not a trap.

Posted: **Fri Nov 29, 2002 6:08 pm**

Thank you, friend Loafergirl.

I am debating whether or not to leave my house today and go acquire the ingredients in order to make said pie. Everyone goes berzerk when it comes to shopping on the day after Christmas. My desire to acquire the items for that thing have nothing to do with what day it is. I wish I could get a federally-noted voucher that says, "Hey! This guy isn't a sheep! The rest of you perfect little consumers give him some room and allow him to cut you in line! While you are out buying things because the guy on the news SAYS you should, he is out buying eggs and such for his love of PIE! Now, get out of the way! Now, goddammit!"

Such a thing does not exist. Maybe I'll wait until Saturday. I managed to sleep my hours of awakeness and hours of asleep..ed...ness(?) so I can go at like 4:00am tomorrow.

Posted: **Fri Nov 29, 2002 11:12 pm**

Go to one of those like thrift stores. There is this little place called ALDYs near my grandmothers house ... it is usually empty and the stuff is cheap. You should look for some little market because you could get shit like eggs and what not there.

Posted: **Sat Nov 30, 2002 7:33 pm**

I'm really not a cook, as my addition to this thread will show. My uncle sent me an e-mail recipe for the 'greatest pancakes ever.' I'm pretty sure there's a bunch of typos so be forewarned:

ok here it is .....
medium heat skillet.......
butermilk 2 cups
floor 13/4 cups (um, should this be 3/4?)
sugar 1/2 cup
eggs 2
3 teaspoons of baking powder
1 teaspoon of baking soda
oil 1/3 cup ...... oil
1/4 salt
lime squirk........

-Roody

Posted: **Sat Nov 30, 2002 8:30 pm**

Ice Cream Jonsey wrote:shopping on the day after Christmas

Dude, fix your friggin' clock.

Bruce

Posted: **Tue Dec 03, 2002 12:01 am**

Ice Cream Jonsey wrote:Thank you, friend Loafergirl.

You are welcome... how could I not be supportive of a man who likes pie

Posted: **Tue Dec 03, 2002 12:40 am**

loafergirl wrote: You are welcome... how could I not be supportive of a man who likes pie

HEY I LIEK PIE 2!!1!!!

BRUEC

Posted: **Tue Dec 03, 2002 12:47 pm**

Nobody commented on those little fallout mushrooms I made.

Posted: **Tue Dec 03, 2002 3:08 pm**

Ah! I usually do not click on Geocities links when they are just floating out there in cyber-space, minus a description. But after reading the above, I did in fact click. Those look pretty solid.

So... how did they taste, man?? How did they TASTE??!!

Posted: **Wed Dec 04, 2002 12:30 am**

Truthfully the chocolate is the most of the taste. You see the mushroom and stems are effectively Meringue from Lemon Meringue and they are connected with chocolate giving it a real good taste.

I was spelling it Morang ... I just learned it was Meringue.

Posted: **Fri Dec 13, 2002 2:26 am**

You were spelling it right, Worm. Jonsey had it wrong. Don't worry about your spelling. It will eventually come to you.

Posted: **Mon Dec 23, 2002 11:40 pm**

Here's BEN'S FAMOUS GRILLED CHEESE AND EGG SANDWICH:

Two (2) pieces of bread.
Two (2) slices American-style cheese.
1 (One) egg.

Melt a bunch of butter in a big ol' pan over medium. Put both pieces of bread in the pan, and put one slice of cheese over each bread.

Crack the egg into the remaining space in the pan.

Amazingly, everything will be done at the same time. Bread will be grilled, cheese will be melted, egg will be fried!

Stack 'em high, cut in half, and chow down!

Jolt Country

Maybe this base should be a cooking base!

Maybe this base should be a cooking base!

Yay Cooking!