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| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | src/aelplermagronen.md | 35 | ||||
| -rw-r--r-- | src/beef-tips.md | 50 | ||||
| -rw-r--r-- | src/chicken-biscuit-potpie.md | 20 | ||||
| -rw-r--r-- | src/index.md | 4 | ||||
| -rw-r--r-- | src/sauerkraut.md | 22 |
6 files changed, 132 insertions, 1 deletions
@@ -21,7 +21,7 @@ ironic, meme-tier hyper-sugary, meat-substitute, etc. ### Minor rules -- Don't include salt and pepper and other uniquitous things in the ingredients list. +- Don't include salt and pepper and other ubiquitous things in the ingredients list. - If measurements are used, include metric and American measurements. Do not use decimals in American; round or use fractions. ## Images diff --git a/src/aelplermagronen.md b/src/aelplermagronen.md new file mode 100644 index 000000000..e9b97ca50 --- /dev/null +++ b/src/aelplermagronen.md @@ -0,0 +1,35 @@ +# Älplermagronen (Alpine macaroni) + +A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet. +It's the definition of comfort food for the Swiss. + +Serves 5-6. + +Cooking time: ~30 minutes + +## Ingredients + +- ~150g (1/3 lb) bacon cubes +- 3 onions (medium size) +- 400g (15 oz) potatoes (firm/waxy) +- 2L (1/2 gal) milk +- 200g (7oz) macaroni (dry weight) +- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative. +- a jar of apple sauce + +## Directions + +1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one) +2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough. +3. Peel potatoes and cut them into ~1 cm/half inch cubes +4. When the onions have become sufficiently cooked, add potatoes. +5. Top everything with milk and let the potatoes cook for about 10 minutes. +7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni. +8. Shred your cheese. +9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough it is most likely due to using the wrong cheese. +10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here. +11. Serve with apple sauce. Should be eaten together, not as a dessert. + +## Contributors + +- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org) diff --git a/src/beef-tips.md b/src/beef-tips.md new file mode 100644 index 000000000..24cfb1d8c --- /dev/null +++ b/src/beef-tips.md @@ -0,0 +1,50 @@ +# Beef Tips in Gravy on Sour Cream Mashed Potatoes + +Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe. + +## Ingredients + +- Any lean, tough cut of meat (ex. round steak) +- Unprocessed animal fat of some kind (ex. beef suet, mutton fat) +- Potatoes +- Sour cream +- Butter +- Milk +- Shredded cheese of your choice +- Small amount of flour +- Beef bouillon (optional) +- Red wine (optional) + +## Directions + +**Beef Tips in Gravy** + +1. Throw your pressure cooker with an open lid onto high heat or turn it onto saute mode if it's electric +2. Chop up the fat into very small, uniform cubes or strips and begin to saute it in the pressure cooker +3. Chop up your meat into medium, uniform cubes or strips and add it to the fat +4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+ kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef flavor of the gravy +5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very conservative with the garlic powder) +6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the cooker using hot water or red wine (optional) for more flavor. +7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare your mashed potatoes +8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat +9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then allow it to come to a boil +10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter +11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!) +12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below + +**Sour Cream Mashed Potatoes** + +1. Peel and dice up your potatoes +2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork +3. Turn off the heat and pour off the water +4. Mash up the potatoes to the chunkiness you desire +5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir +6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash) +7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency +8. Plate under your beef tips in gravy + + +## Contributors + +- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: 85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg +- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com) diff --git a/src/chicken-biscuit-potpie.md b/src/chicken-biscuit-potpie.md new file mode 100644 index 000000000..62f0b0ab0 --- /dev/null +++ b/src/chicken-biscuit-potpie.md @@ -0,0 +1,20 @@ +# Chicken Biscuit Potpie Recipe + +## Ingredients + +- 1-2/3 cups frozen mixed vegetables, thawed +- 1-1/2 cups cubed cooked chicken +- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted +- 1/4 teaspoon dried thyme +- 1 cup biscuit/baking mix +- 1/2 cup whole milk +- 1 large egg + +## Directions + +1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture. +2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes. + +## Contribution + +Front3ndNinja - [Website](https://github.com/Front3ndNinja) diff --git a/src/index.md b/src/index.md index 55e05ca47..64dc5fb74 100644 --- a/src/index.md +++ b/src/index.md @@ -28,6 +28,9 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. - [Miso Ginger Pork](miso-ginger-pork.html) - [Pancakes](pancake.html) - [Pizza Dough](pizza-dough.html) +- [Beef Tips with Mashed Potatoes](beef-tips.html) +- [Älplermagronen (Alpine macaroni)](aelplermagronen.html) +- [Chicken Biscuit Potpie](chicken-biscuit-potpie.html) - [Liver Pate](liverpate.html) - [Flammkuchen](flammkuchen.html) @@ -39,6 +42,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking. - [Rice](rice.html) - [Eggs](eggs.html) - [Bread](bread.html) +- [Sauerkraut](sauerkraut.html) ## More Info diff --git a/src/sauerkraut.md b/src/sauerkraut.md new file mode 100644 index 000000000..2e707b1d5 --- /dev/null +++ b/src/sauerkraut.md @@ -0,0 +1,22 @@ +# Sauerkraut + +Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live. + +## Ingredients + +- 1 head of cabbage +- 2-4% sea salt by cabbage weight + +## Directions + +1. Prepare and clean as many glass jars as you think you'll need. +2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt. +3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it. +4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage. +5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. +6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure. +7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages. + +## Contribution + +- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS |