Cooking With SkinBasket

[SkinBasket]

SkinBasket's Full Moon Stuffed Mushrooms

1 Can White Crab Meat or Fresh Claw Meat

OMG, this sounds incredible, Skin!

Just one question: How many grams does your average crab meat can have? Ounces will do, but I am thinking those iddy biddy tins we have here aint enough.

Actually, two questions: Do you discard the shroom stalks or chop 'em up for the stuffing??

I discard the stalks. I usually have enough filling as is and would rather fill with more cheese or the bonus recommended sour cream. As far as the crab meat tin, I'm not sure. I would guess 300. That seems to work for 10-12 mushrooms. Most of the time, we just buy fresh claws and use whatever we don't need in a pasta the next night.

[Iron Mike]

Right after you cook for me. It's a karmic circle...

This week was the beginning of the roadside stands selling sweet corn.



Roasted corn will be served at Casa del Miguel today.

[MJZiggy]

My corn has a few days to go at least. It needs to fatten up just a bit before I pick it. So you're coming next week to cook it for me?

And my old tomato problem is starting again. If Skinbasket has any suggestions for fresh tomato, that would be good...

[Iron Mike]

My corn has a few days to go at least. It needs to fatten up just a bit before I pick it. So you're coming next week to cook it for me?

No, no.......you missed the ROAST part. I'm gonna stand outside next to the grill with some tongs and a Spotted Cow, not inside in a hot kitchen next to the stove. Then I'm gonna go inside and watch Jermichael Finley tear an ACL during the scrimmage.

[MJZiggy]

Obviously you've missed the "coming next week" and "cook for ME" parts.

Around here it's dogfish ale...and Wicked Summer brew. but I'll be having a Mike's.

[Iron Mike]

Obviously you've missed the "coming next week" and "cook for ME" parts.

Around here it's dogfish ale...and Wicked Summer brew. but I'll be having a Mike's.

<==resisting temptation to insert standard lewd commentary.

[Iron Mike]

Obviously you've missed the "coming next week" and "cook for ME" parts.

Honey, I can't manage to cook, unless it's outside.

[MJZiggy]

I have a grill, baby.

[Iron Mike]

<==waits for the standard "get a room, you two" comment.

[MJZiggy]

[Iron Mike]

My corn has a few days to go at least. It needs to fatten up just a bit before I pick it. So you're coming next week to cook it for me?

Winnie beat you to it.....

[MJZiggy]

Here's hoping that was intentional and either way, I'm glad I don't have to clean up after her...

[SkinBasket]

SkinBasket's Hot Mongolian Beef Injection:



1 lb tenderloin beef
1 bottle Oyster Flavored Sauce
Brown Sugar
Molasses
Soy Sauce
Minced Garlic
Salt
Tabasco Sauce
Green Onions
Rice


Cut your beef into strips that look like something you would eat at an Asian restaurant.

Mix Five parts Oyster flavored sauce, 2 parts Molasses, 1 part brown sugar, and .25 parts Soy Sauce. Add Two or three dashes of Tabasco. and a tspn salt. A little honey never hurt anyone either.

Make some rice. I like steamed but instant will do. It's rice.

Heat sauce in pan until tacky or sticky or both. Throw in as much garlic as you like then add the meat. Zizzle it until browned. Turn off heat, toss in chopped up green onions, and serve over rice.

If it's too sweet for your delicate little girlie tongue, scale down brown sugar and molasses. If you don't mind smelling like ass, add sauteed onion.

[SkinBasket]

SkinBasket's Crusty Oily Balls




1 Bag Cheddar Cheese Curds
1 Bottle of Beer
1 egg
Corn Starch
Corn Meal
Corn Flakes
Flour
Salt
Chili Powder


Start with room temperature cheese curds. Microwaving cold curds at 50% power for 8-10 seconds works. They need to be sweaty. The sweatier the better. Just don't melt the fucking things.

Combine egg, 1 part flour, 2 parts corn starch, 2 parts corn meal, and 2 parts crushed corn flakes. Mix your favorite beer into mixture until you have a nice thick batter.

Drop your cheese in the batter and stir em around until coated.

While you heat a pan of your favored cooking oil, spoon coated curds into a separate container holding flour seasoned to taste with chili powder, salt, and pepper if you're sassy. Hell add whatever seasonings you like for all I care. Lawry's Seasoned Salt is always nice. Shake the container to coat the battered balls. Remove flour coated battered curds to a plate.

When oil is hot enough, dump the curds in and deep fry for 1 minute. If the cheese starts blowing out of the balls, remove immediately.

Serve with something to dip them in and a sprig of Parsley if your trying to impress some asshole. Eat. No one likes cold crusty oily balls. Hot balls are key.

[Freak Out]

That is a nice plate (Japanese?) but the stuff on it looks nasty.