| NEW!!! Cook's Corner
My parents have recently taken to working late and leaving me at home with no money. I was left with disgusting leftovers in the fridge as myonly source of nutrition, what was Ito do? Day after day, by using simple tools (pots, pans, dishes, microwaves, toasters, etc.) and simple processes (boiling water, scrambling eggs, etc.) I found that I could make extremely delicious dishes from the crap that festered in my refrigerator. I know many of you are quite competant cooks, but I think a few of these things will serve as good tips anyway. Here is the meal i prepared for friday. But before we start, here is a list of truths:
1. There is a trinity of God sauces. Worcestershire sauce, Ketchup, and A1 steak sauce. Most people only know about Ketchup x.x. These sauces are listed in order of "magicalness" (ability to be used in almost any dish).
2. Sauces go better with white meat and gravy goes better with red meat. The god sauces are the exception.
Starting ingredients:
Casual spices and such, hotsauce, pepper, salt, stuff like that, old pieces of turkey and chicken, refrigerated rice.
Refrigerated rice is yucky. Here's the tip. If you have any take-out containers, (The plastic, not the boxes), those usually work well in this method because they are microwave safe. Otherwise, use a Glad or Ziplock, or whatever that's microwave safe. This eludes many people, but adding water and microwaving the rice in a closed container will bring it back to it's fluffy soft form. Saves more time than putting it back in the rice cooker. Your rice is done for now, set it aside.
The turkey and chicken will be majority of the main course, chop them up into chunks, the smaller the better. You should marinade the meat in a sour sauce. Worcertershire works well as does lemon or italian dressing. It will come out great, but make sure you clean it off of it's previous sauces if it was leftovers. Let it marinade.
In the leftovers box, there may be some sauce or gravy in jelly form. Take it and heat it in a saucepan until it becomes liquid. Then, pour it in the bowl with the rice. If not, you can just add a light soy sauce diluted in water. Stir it until the sauce mixes in the rice.
After that, add pepper, lots of it, to the rice (now a colorful brown i hope) Adding chili sauce would also be a good idea, adding ketchup would not. Worcestershire would also be a good choice, or citrus juices such as orange, lime, or lemon. When it mixes well, place it in the microwave or fry it to remove excess liquid. I recommend microwaving because you get to do other stuff while waiting.
Stuff like....Going back to your meats! Remove the meat from the marinade and dry it off. Place the meats on top of the rice after it's done drying and sit it aside.
The best spices EVER are pepper, italian seasoning (light), and chili sauce. For those of you who like cheese on everything, melting it will not be enough. If you have a white meat, (This goes horribly on red meat), you may want to spice up your cheese.
Take 3 slices of american cheese and fold them up into lumps, place them in a small glass cup/container, preferably with a radius no larger than 1.5 inches. (Before you do so, you may want to add a little oil).
You have a choice of microwaving or heating. If you microwave, DO NOT ADD OIL. If you heat, the oil will add extra smoothness and double as a no-cling.
After melting the cheese, a skin should form, you must QUICKLY break this and add what you want. (Chili sauce, ketchup, pepper, salt, italian seasoning). For my recipe, you will want to add a little cream cheese, a large amount of Lea and Perrin's Worcestershire sauce (Best. Sauce. EVER.) as well as light chili sauce and pepper (to give it a kick in the middle of chewing) (No italian seasoning, it goes poorly with the sauce).
After mixing thouroughly to form a homologous mixture, reheat again, you may want to add some milk or cream. Spread this all over the meat in the bowl (unless you like cheesy rice whereas you might want to mix up everything and let it melt again in the microwave.
If you decide not to go with worcestershire, your meal may have an aftertaste. You can add sugar in vinnegar to make a sweet-sour brine and soak turnips slices or cucumber slices over the course of a week, or you can have a salad with lemon juice as a dressing. Both methods work well in cleansing the pallete, but the vinnegar brine can be used throughout the week without refrigeration. |
