Man Cooking Help
Man Cooking Help
So me and my friends were chillin one day and we decided we should cook something awesome. I remembered watching some of the Man Cooking episodes and we all agreed that we could make the roast/sandwich from Man Cooking 2. So now I'm wondering if you guys could give me some specs on that meal, or at least the amounts of ingredients used in it or the rub covering it. When it's made pictures and stuff will be taken.
WaffleIronMan wrote:They all look the same in the dark...unless they're fat
- Lyinginbedmon
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sevey wrote:Hmm, well I could ask them or I could wait till one of those two stumble on this thread.
Okay. I made that sandwich. I posted about it in the thread for that video, I think.
Pretty much do what they say in the video...if you're at all familiar with cooking it isn't terribly difficult to pin the steps down.
You must do this, however.
DE-FAT THE BACON.
That's very important. If you don't CUT THE FAT OFF THE BACON, the bacon crust gets really grody and doesn't cook right.
If you really, really need the "recipe," I'll find the chicken-scrawled notes I used.
- Red Charlie
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Pfft don't bother de-fating the bacon just flash fry it first. That promote the fat to come out of the bacon and the juices will flow all over your meat hmmm.
I recently made a Beef sandwich.
It consisted of:
1Kg of Roast Silverside Beef
500 grams of smoked back bacon
Sundried tomatoes
Chilli Powder
Ketchup or Tomato sauce
Philadelphia cheese (or cottage cheese)
Beef flavoured water
Peppers
Chives
Wooden sticks (scures or something spell like that)
Baking tray
Method:
Prepare your peppers but cutting them into large chunky slices, or whatever size you prefer.
Prepare your tomato sauce, by mixing with the sundried tomatoes for texture and the chilli powder for spiciness. Either increase or decreasing the spiciness as you like. I prefer to keep it very spicy as the Philadelphia cheese will help cool down your chilli as you eat.
Get your beef and cut into the middle in two places, preferably evenly apart, do not cut all the way through but leave enough for a "flap".
On the bottom of those layers place in the chilli tomato mixture, on the next place a generous amount of philadelphia cheese in the middle of the flap as it will melt down and spread out during cooking, scatter chives in with it. Close over your flaps. If they do not close over properly, hold together with some of the wooden sticks by placing them in the beef over the flaps.
Get your bacon and flash fry it in the pan (keep at a high temperature allowing to reheat after each slice), no oil is needed. All you want to do is have it for no more than 30 seconds to promote the fat juices to come out of your bacon, that well it run down your beef and make taste hhmm hmmm. Line beef with the bacon as you go.
Place your bacon in a large baking tray and add the beef water to which you can make from one beef stock cube and 500ml of boiled water. This will prevent the bacon and beef from drying out or burning by adding moisture to your oven.
Also throw in the peppers on another baking tray and allow them to roast.
Cook the beef for 2-3 hours on a low temperature 160 degrees c or gas mark 3 I think.
The peppers only need to go in, in the last 30 minutes or so.
I recently made a Beef sandwich.
It consisted of:
1Kg of Roast Silverside Beef
500 grams of smoked back bacon
Sundried tomatoes
Chilli Powder
Ketchup or Tomato sauce
Philadelphia cheese (or cottage cheese)
Beef flavoured water
Peppers
Chives
Wooden sticks (scures or something spell like that)
Baking tray
Method:
Prepare your peppers but cutting them into large chunky slices, or whatever size you prefer.
Prepare your tomato sauce, by mixing with the sundried tomatoes for texture and the chilli powder for spiciness. Either increase or decreasing the spiciness as you like. I prefer to keep it very spicy as the Philadelphia cheese will help cool down your chilli as you eat.
Get your beef and cut into the middle in two places, preferably evenly apart, do not cut all the way through but leave enough for a "flap".
On the bottom of those layers place in the chilli tomato mixture, on the next place a generous amount of philadelphia cheese in the middle of the flap as it will melt down and spread out during cooking, scatter chives in with it. Close over your flaps. If they do not close over properly, hold together with some of the wooden sticks by placing them in the beef over the flaps.
Get your bacon and flash fry it in the pan (keep at a high temperature allowing to reheat after each slice), no oil is needed. All you want to do is have it for no more than 30 seconds to promote the fat juices to come out of your bacon, that well it run down your beef and make taste hhmm hmmm. Line beef with the bacon as you go.
Place your bacon in a large baking tray and add the beef water to which you can make from one beef stock cube and 500ml of boiled water. This will prevent the bacon and beef from drying out or burning by adding moisture to your oven.
Also throw in the peppers on another baking tray and allow them to roast.
Cook the beef for 2-3 hours on a low temperature 160 degrees c or gas mark 3 I think.
The peppers only need to go in, in the last 30 minutes or so.
It was really too big:
I give you this instead
.
I give you this instead
.
- AlexanderDitto
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Morgan wrote:if you measure something, you have failed.
if you have fewer than three meats you have failed.
if people don't run in terror, you have failed.
i'm pretty sure that's it for the recipe. if i remember any more of the steps i'll post 'em. thanks for following my recipe!
Auguste Escoffier is spinning in his grave so quickly that you could power a small city with his motion.
Hm... at least I've got the last one down pat.
Last edited by AlexanderDitto on 20 Jul 2008, 15:33, edited 1 time in total.
- Master Gunner
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Twitter | Click here to join the Desert Bus Community Chat.TheRocket wrote:Apparently the crotch area could not contain the badonkadonk area.
http://video.google.com/videoplay?docid ... qgOix7yaBQ
When in doubt of Morgan, rely on Imitation Morgan.
When in doubt of Morgan, rely on Imitation Morgan.
No longer your barrel-rolling monkey.
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- Red Charlie
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AlexanderDitto wrote:Corax wrote:YamaroV2 wrote:http://video.google.com/videoplay?docid=9218494997513576681&q=manlier+cooking&ei=2NaDSIP5MZ22qgOix7yaBQ
When in doubt of Morgan, rely on Imitation Morgan.
wow, just wow, blatant ripoff
NOT NEARLY AS MANLY.
F--
I dunnoooo. That guy is looking pretty largeier.
It was really too big:
I give you this instead
.
I give you this instead
.
- Lyinginbedmon
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I was thinking the same thing. That guy looks and sounds just like parappa/mario from previous Kei-Kons. Uhh, and thanks I guess Morgan, I'll just try to make it manly. But, like I said previously pics and maybe a video if I'm not too lazy will be taken.
WaffleIronMan wrote:They all look the same in the dark...unless they're fat
HAHAHAHAHAHAHAHAHAHAHAHAHAHARed Charlie wrote:AlexanderDitto wrote:Corax wrote:YamaroV2 wrote:http://video.google.com/videoplay?docid=9218494997513576681&q=manlier+cooking&ei=2NaDSIP5MZ22qgOix7yaBQ
When in doubt of Morgan, rely on Imitation Morgan.
wow, just wow, blatant ripoff
NOT NEARLY AS MANLY.
F--
I dunnoooo. That guy is looking pretty largeier.
i dont know what's happening anymore
- Red Charlie
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