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Thread: Garbarsardar's cookbook

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    Garbarsardar's Avatar Et Slot i et slot
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    Default Garbarsardar's cookbook

    Garb. would like to add a little spice to the gravitas of the symposium. So I will post in this thread some of my favourite recipies, until somebody shuts me down that is...

    Since many Cives contributed I will keep a list of the recipes in this first post, and update it regularly for quick reference.

    Page 1
    Humus by Garb.
    Guacamole by Tactical Withdrawal
    Adana Kebap by Garb.
    Vodka Martini by Garb.
    Tzatziki by Garb.
    Lamb Bhuna almost by Garb.
    The really easy spaghetti by Garb.
    Broccoli and mushroom sauce by Garb.
    Chili with rice by OTZ

    Page 2

    Non tourist Moussaka by Garb.
    Existencial meatballs with sauce by Nihil
    Snooty Ramen by Justinian and brother
    Mushroom and tofu sauce by Garb.

    Page 3

    Mahdras curry beef by imb39
    Tha GARBURGER by Garb.
    Dacian's special night: Prawns and avocado salad
    Chicken breast stuffed with herbs and real mozarella
    Fried bananas with tequila chocolate
    by Garb.
    A beer cannon by MoRomeTe The Dacian

    Page 4

    Black Maria by MoRomeTe The Dacian
    Aztec by Garb.
    Meat pie with Guiness for Nihil by Garb.
    Haggis (without sheep's stomach) by Tactical Withdrawal
    Lethal Vodka Jelly (the SA way) by Tactical Withdrawal
    Haggis (the Glascow chainsaw massacre version-you have been warned) by Tactical Withdrawal

    Page 5

    Goan pork vindaloo (hot, mindnubingly hot) by Prarara
    Rocky Mountain Bear intercouse initiator by OTZ
    Jack Daniels remixes by Jacobus Maximus
    Simple Lasagna with the Uber Sauce by Garb.
    An Irish Nightmare by Vizigothe
    White Russian&Honey Russian by MoRomeTe The Dacian
    Quick down and Dirty macaroni by King of Atlantis
    Stuffed vine leaves and avgolemono sauce by Garb.

    Page 6

    Lamb shwarma (kind of), Tabouleh, Baba ganouj by Garb.
    Shrimp Biryani by Prarara
    Le Alcoholique's Delighte and That's Le **** Man by Justinian
    MBM's wife's Tacos by MadBurgerMaker
    Lentil soup for Mare by Garb.
    The mindnubingly Fluffy accidental pancakes by Lord Rahl
    Schnitzel a lá Holstein by Angered Roach
    Münster Cheese Spread by Angered Roach
    Pork with black beans by Lastie

    Page 7

    Falafel and two sauces , by Garb.
    Kendanes me hoirino or Pork with leak and chives by Rosacrux Redux
    Spooky Jelly Hand by Tactical is a praetor...must change colour
    Pierogi...no, actually PIEROGI!!! by Asterix is a praetor too...must change colour again
    Six shooter by MoRomeTe
    ICED ORANGE JUICE by that should have been exhausting for you darling, Corporal Hicks (atually he's the one with a 3-digit user ID around here-respect)
    Boroscola by I'm humbled, bedazzled and bewildered not to mention aphrastic, apoplectic and anosmotic, ladies ans gentlemen the EMPEROR himself

    Page 8

    Mysterious unnamed connoction by the Mix "expletive", the man of many names and guises
    Stripper by MoRomeTe
    Won ton by Major Konig
    (his Avatar is a wermacht type and his user ID=1940, we use to call that synchronicity back in the good old polysyllable days...)
    Creamed vegetables and the C.O.M.P by My grandson-it runs in the family, you know...
    Das Boot by Sidus...with much needed graphical representation







    First:

    More popular than peanut butter! Healthier than hamburgers! More fun than tuna fish! Hummus is the fastest food of the Middle East and one that really has no American equivalent. Its memory for untold millions of tourists, pilgrims, travelers and journalists who have tasted it, sung its praises, then missed it mightily back home, have lifted hummus to cult food status all over the world.

    Humus:

    Ingredients

    * Chickpeas bottled in salt and water
    * Tahine
    * One lemon
    * Olive oil
    * Cumin
    * Salt (optional)
    * Clove of garlic (optional)

    Preparation
    You can either obtain the chickpeas already boiled and bottled in water and salt, or do the boiling yourself.

    1. Remove most of the water (leave about a half).
    2. Drop contents on a pan.
    3. Squeeze out the lemon.
    4. Grind the chickpeas while stirring gently. You will obtain a brown paste.
    5. Drop a cup of tahine and the lemon juice.
    6. Drop salt if there wasn't enough in the bottle (optional).
    7. Drop the clove of garlic (optional).
    8. Keep grinding and stirring.
    9. If too stiff pour a few drops of water and grind.
    10. Serve with olive oil and cumin.
    Last edited by Garbarsardar; March 23, 2006 at 12:18 AM.

  2. #2

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    You are a strange one, Garb...

  3. #3
    Belisarius's Avatar Like so Divine!
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    Cool thread Garb! Healthy civitates!

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    Nihil's Avatar Annihilationist
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    Imposter alert!

    I ask you, would the true Garb mis-spell his own name in a thread named after himself? Of course not!

    Who are you, and what have you done to Garb?
    Ex Nihilo, Nihil Fit.
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    Fixed. :original:

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    Hummus with ADANA Kebab..
    hehe.. not so healthy anymore..but really delicious

    Great topic Garb. My father is in Turkey at the moment, so I am responsible for the "family barbeques". I have never made Hummus yet, but Ill give it a try this friday.

    One food contamination coming up!!!!!!

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    Tacticalwithdrawal's Avatar Ghost
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    how can you possibly say that the garlic is optional! you heathen you

    ps. for those of you following the recipe, helps if you chop or crush the garlic before you add it or someone is in for a big surprise :sweatingb

    Anyway, humus is fine but good Guacomole is better

    Ingredients
    2 large ripe avocados, stoned, peeled and diced, 1cm/˝ in cubes
    1 lime, juice only
    2 shallots, finely chopped
    8 cherry tomatoes, quartered
    1 large red chilli, seeded and finely chopped
    1 garlic clove, finely chopped
    pinch sugar
    1 tbsp extra virgin olive oil
    salt and freshly ground black pepper

    Method
    1. Place the diced avocado in a bowl and squeeze over the lime juice.
    2. Add the remaining ingredients to the bowl and season with a little salt and lots of freshly ground black pepper.
    Last edited by Tacticalwithdrawal; September 13, 2005 at 07:29 AM.
    : - It's my smilie and I'll use it if I want to......
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    Child of Seleukos, Patron of Rosacrux redux, Polemides, Marcus Scaurus, CaptainCernick, Spiff and Fatsheep

  8. #8
    Garbarsardar's Avatar Et Slot i et slot
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    Thank you all for your encouragement and support.

    Nihil: you passed the test! When the real impostor comes we'll be ready. (Thanks G_M)

    Cudos for the excellent Guakamole T_W. The next one who says garlic is optional gets my beetledung recipe (by PM ofcourse)

    Now Mare mentionned Adana Kebap....

    Let's see:

    Ingredients:

    3/4 pound ground lamb

    3/4 pound ground veal

    2 teaspoons cayenne pepper, or more to taste

    2 teaspoons freshly ground coriander seeds

    2 teaspoons freshly ground cumin seeds

    2 teaspoons freshly ground black pepper

    Salt to taste

    2 tablespoons unsalted butter, cut into tiny pieces

    2 pitta bread

    Extra virgin olive oil, melted unsalted butter, or vegetable oil for brushing

    2 medium onions, peeled and sliced


    Finely chopped fresh parsley leaves for garnish

    1. In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.

    2. Prepare a charcoal fire or preheat a gas grill on medium-low for 15 minutes. Form the meat into patties about six inches long and two inches wide. Grill until the meat are springy to the touch, about 20 minutes, turning often.

    3. Meanwhile, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.

    4. Arrange the kebap on a serving platter or individual plates and serve with the pitta bread, sliced onions, and chopped parsley as a garnish.


    Pitta bread can be found in Greek and Middle Eastern markets . It is not the pocket bread we know as Arabic bread or pita bread. It is a flatbread, though, that needs to be warmed before using, usually to wrap foods in. It can be replaced with Indian nan bread that you might find in an Indian market.


    And as a bonus:

    MY MARTINI RECIPE

    Ingredients
    • 2 oz. gin
    • 1/2 oz. vermouth

    Preparation
    Stir over ice. Strain into coctail glass. Garnish with olive.

    Good.Now throw it away, but keep the crushed ice using a spoon to keep the ice in the glass while the drink goes in the sink.

    Now repeat the process.(apart from the throwing in the sink part)

    This second Martini will be the best of your life.

    P.S. Drink it alone...

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    Tacticalwithdrawal's Avatar Ghost
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    do you pour chilli sauce on top of the kebab?
    : - It's my smilie and I'll use it if I want to......
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    Ave Caesar, Morituri Nolumus Mori (in Glaswegian: gae **** yrsel big man)
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    Child of Seleukos, Patron of Rosacrux redux, Polemides, Marcus Scaurus, CaptainCernick, Spiff and Fatsheep

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    Garbarsardar's Avatar Et Slot i et slot
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    Nope, but you could use crushed chillies in a small bowl next to the plate; the idea is that the more spice inclined will dip morcels of the kebap in the bowl and some chillies will stick to it..(Garb. is salivating)

    If you need a sauce then I would suggest tzatziki.(comes next)

    * ˝ kilo (1 lb 2 oz) strained yogurt
    * 1 cucumber
    * 4-5 cloves grated garlic
    * 4 tablespoons olive oil
    * 2 tablespoons vinegar
    * Salt and Pepper

    Chop finely and drain the cucumber. Mix the yogurt and the garlic.

    Pour in the olive oil and vinegar alternately.

    Let the mixture in the fridge for 1h

    Drain the choppet cucumber again and re-mix.

    There you are!

  11. #11
    Tacticalwithdrawal's Avatar Ghost
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    I'd forgotton about tzatziki, I do it with a whole lot of mint in it, seriously good.
    : - It's my smilie and I'll use it if I want to......
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    Ave Caesar, Morituri Nolumus Mori (in Glaswegian: gae **** yrsel big man)
    ______________________________________________________________
    Child of Seleukos, Patron of Rosacrux redux, Polemides, Marcus Scaurus, CaptainCernick, Spiff and Fatsheep

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    Garbarsardar's Avatar Et Slot i et slot
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    In Bangladesh, they replace garlic with mint and add no vinegar...are you from these parts?
    Last edited by Garbarsardar; September 14, 2005 at 03:05 AM.

  13. #13
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    Excellent thread I don't cook much (yet), but my Dad's quite the chef, would anyone be interested in some of his Norwegian Christmas cookie recipes? They're really, really good. Perhaps I should wait till Christmas though...

    And if anyone has any fairly simple recipes for good sauces and such for chicken and beef, I could probably use 'em...once I get done with work this week, i'll have lots of time to cook for the family, and I need to expand my repertoire from "pasta and red sauce".

    Under the patronage of Last_Crusader.

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    Can anyone give recipes for Lamb Bhuna ( at least that's how I think it's spelt) as a dry meat dish and not the sauce drenched equivalent they serve in Indian takeaways?
    Under the patronage of Wilpuri;
    Despotic master of ZaPPPa and Rowan11088.

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    Nihil's Avatar Annihilationist
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    I like food. Italian food is my specialty, I do mean lasagne, spaghetti bolognese and uber meatballs. Sure, you all know how to cook these, but can you do them as good as I can? I think not, and if you want proof I hereby invite y'all to dinner.

    I'd love to know about Turkish food. I had some truly astonishing culinary encounters over there that I'll never forget. Any thoughts, fellow gastronomists?
    Ex Nihilo, Nihil Fit.
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    Former Patron of the retired Atheist Peace
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    Garbarsardar's Avatar Et Slot i et slot
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    Can anyone give recipes for Lamb Bhuna ( at least that's how I think it's spelt) as a dry meat dish and not the sauce drenched equivalent they serve in Indian takeaways?
    This is not my recipe, but I made some corrections. Remember that most Bengali or Pakistani dishes should be cooked for extremely long time in extremely low heat. An adjustable gas cooker is your best choice. Even better a clay oven that you put into the conventional oven..
    1 kilogram of Lamb
    1 medium Onion (chopped)
    1 Tomato (chopped)
    4 Cloves (Loung)
    2 Big Black Cardamoms (Bari Kaali Ilaichi)
    6 Whole Black Peppers (Saabut Kaali Mirch)
    Salt (to taste)
    1tsp. of Turmeric Powder (Pisi Haldi)
    1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
    1 tbsp. of Corriander Powder (Pisa Dhania)
    1tsp. of Cumin Seeds (Sufaid Zeera)(crushed with the back of a spoon.
    1 tsp. of Ginger Paste (Pisi Adrak)
    1 tsp. of Garlic Paste (Pisa Lehsan)
    4 tbsp. of Cooking Oil or even better Ghia, which is the Bengali cooking butter.

    Use all the ingredients to marinate the lamb after you cut it in small cubes, (apart from the cooking oil onion and tomato). Leave the marinated meat in the fridge for between 3 and 24 hours. The more the better. Chop the onion and tomato and brown them in the oil in a heavy pan. Add the meat, let it fry then reduce the fire to a minimum and add hot water (1 cup). When it evaporates add more. 4 cups and 2 hours later you're done. The amount of sauce can be adjusted with the last cup...
    Hope this helped...

    And if anyone has any fairly simple recipes for good sauces and such for chicken and beef, I could probably use 'em...once I get done with work this week, i'll have lots of time to cook for the family, and I need to expand my repertoire from "pasta and red sauce".
    Two simple "student solutions":

    A. The really easy spagetti:

    Boil the spaghetti. Drain them but leave the pot on the stove. Add 3tbs olive oil, oregano,salt, pepper, basil, the juice of one lemon, some lemon peel, 1 clove garlic finely chopped, and the contents of two tuna cans drained from the water or stupid oil.

    When garlic gets a little brown (not coal brown), throw in the drained pasta, stir furiously for 3 minutes, and there you are.

    B.Broccoli and mushroom sauce for poultry or chicken.

    Chop 1 medim broccoli and 500 grams of any edible mushroom. Butter heavy metal pan (the metallica type) fry them until soft, add a (can? carton?bottle?) of double cream, salt and pepper, simmer until cream is hot. DO NOT LET THE CREAM BOIL.
    If you want to make it real posh a strand or two of saffron (at a mind numbing price) or half a tbs of turmeric will make everything a light orange colour.

    I like food. Italian food is my specialty, I do mean lasagne, spaghetti bolognese and uber meatballs.
    Give the uber meatballs recipe or it is your ****, now!

    Turkish food in my next post.Any preferences?

  17. #17
    Tacticalwithdrawal's Avatar Ghost
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    Quote Originally Posted by Garbarsardar
    In Bangladesh, they replace garlic with mint and add no vinegar...are you from these parts?
    I'm from Scotland, anyone want a decent haggis recipe (food of the gods), and it isn't the one below:

    Take one sheep,
    throw away anything edible,
    wrap the rmainder in the sheeps stomach,
    add lots of barley,
    wrap in tinfoil and cook for several hours,
    eat :laughing:
    : - It's my smilie and I'll use it if I want to......
    ______________________________________________________________

    Ave Caesar, Morituri Nolumus Mori (in Glaswegian: gae **** yrsel big man)
    ______________________________________________________________
    Child of Seleukos, Patron of Rosacrux redux, Polemides, Marcus Scaurus, CaptainCernick, Spiff and Fatsheep

  18. #18
    No, that isn't a banana
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    Where's the sawdust go in the Haggis?

    I had that stuff at a Robbie Burns celebration in Toronto (Canada) and I swear to all things unholy that it tasted just like flavoured sawdust.

  19. #19
    Belisarius's Avatar Like so Divine!
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    I want to know how to make Chile with rice! Garb? :sweatingb

  20. #20
    No, that isn't a banana
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    With or without ground beef?

    Either way it's pretty simple.

    4 cans of tomato soup
    1 can of kidney beans
    1 tbsp of pepper
    1 tbsp of salt
    1 (or more) tbsp of chili powder
    1 tbsp of oregano
    several drops of Dave's Insanity Sauce *optional as it causes "Ring of Fire Syndrome"
    Chopped mushrooms
    Chopped peppers of your choosing
    Chopped onions
    1/2 cup of rice and/or 3Lb of ground beef

    Pour the soup in a pot.
    Sautee the veggies if you want, and add them to the mix
    Add the spices (and anything else you want to throw in) to the soup.
    Brown the beef, and or boil the rice - and then add to the pot.
    Let it sit on a low simmer until it thickens. On a stove top this takes about 20-25mins. You can do it in a crockpot on low setting for 4-6 hours. Crock pot chili is much tastier, but if you want it quickly, do it on the stove.

    Very easy to make.

    This recipe will easily feed a family of four.

    With chili, pretty much anything goes.

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