fandomsecrets | [ SECRET POST #4447 ]

[ SECRET POST #4447 ]

⌈ Secret Post #4447 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.

__________________________________________________

02.

[Leon S. Kennedy from Resident Evil games]

__________________________________________________

03.

[The Big Family Cooking Showdown]

__________________________________________________

04.

[C. B. Cebulski]

__________________________________________________

05.

[Vikings]

__________________________________________________

06.

[Misfits (Season 2)]

__________________________________________________

07.

[The Umbrella Academy]

__________________________________________________

08.

[Splatoon 2]

Notes:

Secrets Left to Post: 02 pages, 46 secrets from Secret Submission Post #637.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Flat | Top-Level Comments Only

Ask/give your fave recipes~! If someone has a good slow cooker pork recipe they'd like to share... d(o.o)

My favorite chocolate chip recipe.

Mmm... we thank you for your snackrifice.

They are so good. This is what they look like.

*grabby hands*

This is sprained-ankle anon so we'll see if I can stand long enough, they might get made tomorrow if I can.

The balls should be about golf ball sized! I should add that to my card.

Good luck!

I do this on the reg as a pork marinade, but it'd probably work as a slow cooker recipe.

2-5lbs pork shoulder or other reasonably fatty cut, large cubes
1-2 cups orange juice
4-6 cloves garlic, minced
1/2 tsp cumin
juice and zest of 1 lime
honey or sugar as desired
optional: salsa verde/hatch chile
recommended: cilantro, fresh pineapple chunks
salt and pepper to taste

Mix up your braising liquid, leaving aside the cilantro. Once you have it as sweet as you like (highly recommend erring a bit on the less sweet side), pour over and leave to cook until tender but not falling apart. Once done, remove braising liquid and reduce in a saucepan. Toss pork pieces and pineapple to coat. Garnish with fresh cilantro.

Serve with rice or tortilla shells.

Mmm... that sounds good...

I also sometimes enjoy serving it with jicama/green cabbage slaw and refried beans. It is some dank ass shit and it makes a pretty killer burrito filling as well.

Damn, I wish it wasn't Lent so I could try this because it sounds so good. Also, hi! It's nice to see you again. And I mean that non-sarcastically. :)

Hi anon, it's nice to be back for a bit.

It's a special kind of heartwarming to see that multiple anons have to qualify the non-sarcasm of that statement lol. Lets me know I've really made my mark. ;p

A version of coq au vin that my uncle passed on to us, and, forgive me, but the amounts are very eyeballed. XD It's hard to fuck this thing up?

In a small roasting pan place whatever pieces of BONE-IN chicken that can fit, leaving room for potato wedges.
Pour in enough red wine so that it's about a quarter inch deep, and then pour in a few glogs of olive oil.
Dump in a can of whole olives, including the brine.
VERY GENEROUSLY cover the whole lot in garlic salt and oregano. It's pretty difficult to over-salt this on accident, so go wild.
Cover and refrigerate overnight - you're essentially brining the chicken.

Heat oven to ~300-320 degrees (whatever you're comfortable with), cover the roaster, and stick the chicken in for an hour. After an hour, uncover, and stick in as many potato wedges that'll fit between all the chicken pieces. Cover and cook another hour.
Uncover. Cook another half hour so the tops of the chicken pieces brown.
Remove from oven, put chicken and olives in one bowl, potatoes in another, and put the roaster on the stove to reduce whatever liquid is left into a... well, it won't be a gravy, but into an oily mess of salty, wine-y drippings. Pour this over the chicken and olives.
Serve!

The chicken should be pretty much fall-off-the-bone level of tender. For added bonus, when you put the leftovers into the fridge, because of all the collagen that's leaked out of the chicken, you pretty much get chicken jello.

I'm a newbie at cooking and really want to learn to make good meatballs, but all the recipes I've found contain eggs. I know it's mainly used for binding and you probably can't taste it, but even handling/smelling the things makes me feel ill. Any good substitutes?

I don't mind eggs, but I found this:

Choose a Substitute

Replace the eggs in meatballs with whole milk ricotta, using about 1/4 cup of cheese per egg. Alternatively, add crumbled feta cheese in the same ratio. The texture will remain similar, but the feta will add a tangy bite.
Soak 4 ounces of cubed bread per 1 1/2 pounds of meat in whole milk, then stir into the meatball mixture.

Substitute 2 tablespoons tomato paste per egg during mixing. This works especially well for Italian-style meatballs or when serving the meatballs with a tomato sauce.

Mix in 1/2 cup of mashed potatoes in place of two eggs. Use russet or Yukon gold potatoes for the least change in flavor. If the potatoes were made with significant amounts of butter or sour cream, the meatballs may taste a bit richer.

Replace the eggs with rolled oats or cooked oatmeal. Start with 1/4 cup and add more if the mixture is falling apart. The meatballs will be a bit drier and may have a slightly earthy taste.

Personally I'd probably go the ricotta/feta route? Or tomato paste. The rest sound kind of bland and weird to me!

I *love* this pulled pork recipe from Skinnytaste - use the pork drippings to make gravy, and it is so delicious (and super easy):
https://www.skinnytaste.com/crock-pot-kalua-pork/

If you're looking for more of a pork roast, this one is also good:
https://www.skinnytaste.com/crock-pot-balsamic-pork-roast/

Ooh, thank you!

Flat | Top-Level Comments Only

[ SECRET POST #4447 ]

Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes

Re: Favourite Recipes