I draw the webcomic Manly Guys Doing Manly Things and work on cartoons you might see on TV sometimes.

 

zandalari replied to your post: Beef bacon bourbon bolognese …

do you have a recipe for this or was it just from scratch?

Just ad-libbed it based on bacon-bison-whiskey spaghetti sauce someone was talking about on Food Network Star or some show like that.

I started by shredding prosciutto and cutting strips of centre cut bacon into squares and fried them in a pan with Jim Beam, then when they started to cook I added a chopped white onion to the pan to cook in the bacon grease. When the onions started to get translucent I added some extra lean ground beef and let it brown in the pan with the onions, bacon, and prosciutto. In a measuring cup I mixed a can of tomato paste with water, salt, as much black pepper as I could grind before my hand got sore, cayenne pepper, garlic salt, onion powder, oregano, and more Jim beam, whisked it until it was smooth, and added it to the browned beef mixture. Then I added chopped green olives and green onion and I realized I should have cooked mushrooms with the onions, so I fried them in a separate pan with some more jim beam and added them when they started to get tender.

After that I just seasoned it to taste with more black pepper, cayenne pepper, and bourbon and let it simmer while I waited for the spaghetti to cook.

lillianmaxwell:











Bunny Bread: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 eggPut the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water. Let it rise double and cut into 16 equal parts.Baking tray lined with baking paper and cut the ears with scissors.Then, the eyes can be put, such as pepper grains.Bake at 375° for about 10 minutes or until golden brown.











ooooh nooooo

lillianmaxwell:

Bunny Bread: 
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
1 egg

Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water. 
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.

Bake at 375° for about 10 minutes or until golden brown.

ooooh nooooo

Smoky BBQ Kale Chips

buddhabellybites:

I used to really enjoy the taste of BBQ chips, even though to me, they never really tasted like BBQ’d anything… So you can imagine my excitement when I made a batch of these smoky BBQ kale chips and they turned out tasting just like BBQ chips! The best part is that they are entirely good for you, contain nothing artificial and boost your intake of dark leafy greens (which should make up the majority of you meals). Give it a go, they’re awesome!

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Awesome!

Since I try my best to follow a pretty low-carb dairy-free protein-and-fiber-high diet these days, Brett’s mom just sent me a website full of grain, refined sugar, gluten and lactose free recipes. Paleo diet, Celiac, lactose intolerant, and in many cases vegetarian (or vegan if you use a honey substitute) friendly recipes for things like sandwich bread, jam, chocolate truffles, curries, tacos, ice cream, and more. It looks like the ingredients may be kind of hard to find (it replaces most grain flour with almond or coconut flour, for example), but if you live in a place where they’re available it gives you an alternative for those days you’re tired of steak and veggies, at least.

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All gluten, dairy, grain, and refined sugar free!

cipesoftdecay:


Lemon cake with black tea frosting. Recipe here.


I kind of want to gank the icing recipe, but make it with Chai tea and do something like a pumpkin spice cake instead, maybe decorate it with candied ginger.

cipesoftdecay:

Lemon cake with black tea frosting. Recipe here.

I kind of want to gank the icing recipe, but make it with Chai tea and do something like a pumpkin spice cake instead, maybe decorate it with candied ginger.

As long as we’re sharing recipes, this is my be-all-end-all favourite mushroom soup ever (and I’m not even a mushroom fan!). It is… the best. It makes SO GODDAMN MUCH SOUP, it’s awesome on it’s own, and it makes an amazing base for stews and really anything you would normally use canned cream of mushroom for. The first time we made it, it lasted three of us a whole week, we got straight soup, chicken stew, and chicken pot pies out of it before we finished the batch off. (word to the wise, use a really big pot) This one is from homemade-soup-recipes.com
IngredientsHalf cup of butterQuarter cup of flour1 medium onion, finely chopped1 pound of mushrooms, finely chopped1 pound of mushrooms, roughly chopped4 cups chicken stock or broth4 cups of light cream (half and half)Quarter cup of fortified wine, such as sherry, port or madeiraSalt and pepper to tasteChopped or dried parsley and basil to taste.Preparation1. Melt butter in soup pot on medium low heat.2. Add onions and salt. Saute onions until they are soft.3. Add mushrooms, and cook for about 5 minutes.4. Add flour in a bit at a time, stirring it in as you do to help prevent lumps.5. Add broth a bit at a time, stirring as you do to prevent lumps. After enough broth has been added to make everything liquid, add the rest of the broth.6. Bring to a boil, reduce to low heat and simmer for about 5 minutes or so. This will allow the flour to thicken the soup somewhat.7. Add the cream, pepper, basil and parsley. Gently simmer the soup without boiling for about ten minutes to allow the flavours to mix completely.8. Add the fortified wine, stir and serve.

As long as we’re sharing recipes, this is my be-all-end-all favourite mushroom soup ever (and I’m not even a mushroom fan!). It is… the best. It makes SO GODDAMN MUCH SOUP, it’s awesome on it’s own, and it makes an amazing base for stews and really anything you would normally use canned cream of mushroom for. The first time we made it, it lasted three of us a whole week, we got straight soup, chicken stew, and chicken pot pies out of it before we finished the batch off. (word to the wise, use a really big pot) This one is from homemade-soup-recipes.com

Ingredients
Half cup of butter
Quarter cup of flour
1 medium onion, finely chopped
1 pound of mushrooms, finely chopped
1 pound of mushrooms, roughly chopped
4 cups chicken stock or broth
4 cups of light cream (half and half)
Quarter cup of fortified wine, such as sherry, port or madeira
Salt and pepper to taste
Chopped or dried parsley and basil to taste.

Preparation
1. Melt butter in soup pot on medium low heat.

2. Add onions and salt. Saute onions until they are soft.

3. Add mushrooms, and cook for about 5 minutes.

4. Add flour in a bit at a time, stirring it in as you do to help prevent lumps.

5. Add broth a bit at a time, stirring as you do to prevent lumps. After enough broth has been added to make everything liquid, add the rest of the broth.

6. Bring to a boil, reduce to low heat and simmer for about 5 minutes or so. This will allow the flour to thicken the soup somewhat.

7. Add the cream, pepper, basil and parsley. Gently simmer the soup without boiling for about ten minutes to allow the flavours to mix completely.

8. Add the fortified wine, stir and serve.

Men’s Journal seriously has the best recipes
12 pasteurized eggs 1 cup plus 3 tbsp sugar 3 pints whole milk 3 cups heavy cream 6 oz Hennessy VS cognac 6 oz Maker’s Mark bourbon 5 tsp freshly grated nutmeg
Separate the eggs. Beat yolks with electric mixer for a minute or so  until they lighten in color, then gradually add 1 cup sugar and beat  until completely dissolved. Add milk, cream, cognac, bourbon, and  nutmeg. Stir to combine. Beat egg whites in separate bowl until soft  peaks form. With the mixer running, gradually add 3 tbsp of sugar and  beat until peaks stiffen. Whisk beaten egg whites into mixture, and  garnish with fresh nutmeg. Serves eight.

Men’s Journal seriously has the best recipes

12 pasteurized eggs
1 cup plus 3 tbsp sugar
3 pints whole milk
3 cups heavy cream
6 oz Hennessy VS cognac
6 oz Maker’s Mark bourbon
5 tsp freshly grated nutmeg

Separate the eggs. Beat yolks with electric mixer for a minute or so until they lighten in color, then gradually add 1 cup sugar and beat until completely dissolved. Add milk, cream, cognac, bourbon, and nutmeg. Stir to combine. Beat egg whites in separate bowl until soft peaks form. With the mixer running, gradually add 3 tbsp of sugar and beat until peaks stiffen. Whisk beaten egg whites into mixture, and garnish with fresh nutmeg. Serves eight.

Om nom nom Tourtiere (From Men’s Journal) Things like this are why it bugs me when people act like Canada has no cuisine. Those folks need to hit up a Festival du Voyageur someday
PICARD’S TOURTIERE DE VILLE
Ingredients: 1 medium onion, thinly sliced 3 cloves garlic, chopped 1 tbsp butter 1/2 cup mushrooms, chopped 1/2 cup white wine 1 lb ground pork a few cloves, ground a pinch of cinnamon salt and freshly ground pepper 1 pig’s knuckle, braised and boned (ask your butcher for fresh uncured ham hock) 1 small potato, grated all-butter short-crust pie dough 1 cup pork shank meat, braised 1 egg yolk
Step one: In large pot, sweat the onions and garlic in butter. Add mushrooms and  continue cooking until the water given off by the vegetables evaporates  completely. Add white wine; let it reduce completely.
Step two: Add ground pork and spices to pot; cook for 5 minutes, stirring to  separate chunks of meat. Add knuckle meat and grated potato. Cook for  approximately 10 more minutes. Taste for seasoning and let cool.
Step three: Roll out pie dough and line a pie plate with half; fill with ground-meat  mixture and top with shredded pork-shank meat. Cover with other half of  the piecrust; brush with egg yolk.
Step four: Poke a few holes in the top crust and bake for 15 minutes at 450˚, then lower heat to 350˚ and bake for about 20 minutes.
Recipe for the butter pastry crust is over on the site too.

Om nom nom Tourtiere (From Men’s Journal) Things like this are why it bugs me when people act like Canada has no cuisine. Those folks need to hit up a Festival du Voyageur someday

PICARD’S TOURTIERE DE VILLE

Ingredients:
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 tbsp butter
1/2 cup mushrooms, chopped
1/2 cup white wine
1 lb ground pork
a few cloves, ground
a pinch of cinnamon
salt and freshly ground pepper
1 pig’s knuckle, braised and boned (ask your butcher for fresh uncured ham hock)
1 small potato, grated
all-butter short-crust pie dough
1 cup pork shank meat, braised
1 egg yolk

Step one:
In large pot, sweat the onions and garlic in butter. Add mushrooms and continue cooking until the water given off by the vegetables evaporates completely. Add white wine; let it reduce completely.

Step two:
Add ground pork and spices to pot; cook for 5 minutes, stirring to separate chunks of meat. Add knuckle meat and grated potato. Cook for approximately 10 more minutes. Taste for seasoning and let cool.

Step three:
Roll out pie dough and line a pie plate with half; fill with ground-meat mixture and top with shredded pork-shank meat. Cover with other half of the piecrust; brush with egg yolk.

Step four:
Poke a few holes in the top crust and bake for 15 minutes at 450˚, then lower heat to 350˚ and bake for about 20 minutes.

Recipe for the butter pastry crust is over on the site too.