any good cooking recipes or hell even good drink recipes post here always lookin to learn something new

yea i made a bangin marinade to go along with my london broil tonite - was hungry and just fucking around so here we go:

put everything in a ziplock bag, the marinade first:

worcestershire sauce , a lil bit or bout a small pour of jack daniels whiskey, soy sauce, brown sugar, lemon juice, i put a lil italian dressing in there - dunno y, but it tasted good, salt/pepper, chopped up onions, then threw my sliced up london broil in there. shook it up well, threw it in the fridge for bout 20-30min. then heated it up amazinggggg

i have all but the jack in the kitchen right now i may try that 2morrow though

Wife makes a great Scottish Egg.

Hard Boil some eggs.

Obviously peel when done.

Take some of your favorite breakfast sausage (not links or patties, but actual sausage) and wrap each egg.

Grind up some bread crumbs and season how you see fit and roll each egg.

Deep fry until cooked.

Add cheese on top after you pull them out of the deep frier (optional).

Fuckin mouth watering man.

damn that sounds good as fuck

Nicks Whats for dinner thread had a lot of recipes in it

Tonight was simple baked some Tilapia tonight for me and the wife. Heat oven to 400 degrees dust each fillet with Emirel's Original Essence, cover with fresh chopped Onions and yellow,green, and red bell peppers. Serve over rice with a little tad bit of cilantro(just a pinch or it will over power the fish) serve with what ever side you like my side was fresh snapped green beans steamed with chopped garlic

Edit: sorry bake for 10-15 mins depending on the size of the fillet

Impress your friends with my Coconut Curry Soup. Easiest soup to make in less than 15 minutes and great tasting. You'll need a blender, can opener, knife and cooking pot - simple

Coconut Curry Chick Pea Soup

2 Cans of Chick Peas – rinsed

1 Cup of Chicken Broth or Vegetable Broth

1 Can of Coconut Milk – shake the can well prior to opening

1 onion – diced finely

½ cup cilantro

3 tablespoons fresh ginger – grated

½ Teaspoon fresh garlic (or 1 tsp powdered)

2 Tablespoons yellow curry powder

1/16 tsp Cayenne

½ Teaspoon Coriander (optional)

½ Teaspoon Cardamom (optional)

Get out your blender... pour in the 1 cup of broth, 1 can of coconut milk then add in 1 ½ cans of the chick peas reserving the last ½ can. Set the ½ can of chickpeas to the side.

Add in ½ of the diced onion. The other half reserve and add to the ½ can of reserved chick peas.

Add in all your other ingredients - except the cilantro. Blend for 5 minutes - pretty noisy... but will fluff up the soup the longer you blend - 5 minutes seems to do the trick. Anyhow – while that is blending...

Get out a large saucepan and on medium heat cook down the reserve onions and the ½ can of chickpeas. You might have to add a little water – I often throw in a splash of broth – if I’m real daring a ½ teaspoon of sesame oil.

The last 30 seconds of blending: add in the cilantro - I found to give the soup some colour to leave the cilantro - semi-intact and not pulverized out of existence. You still get the great cilantro tast plus some colour.

Once the blending time is complete – pour into pot – simmer/stir for a few minutes – done. You can also add in a little bit more cilantro as the first batch will have been blended finely – up to you – personal taste – Enjoy -

@ Mcnasty.... That sounds really good!