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THC Food Club: all you can eat

Discussion in 'Wild Card Forum' started by enjoypolo, Jul 27, 2019.

  1. enjoypolo

    enjoypolo Moderator
    Staff Member

    Jun 17, 2016
    Likes Received:
    Hey Everyone,

    THC deserves it’s own food(ie) thread at this point in time. Plus, it can’t hurt to know how to cook a few, simple recipes (feel free to expand though).

    So post/share some of your favourite recipes you may have.

    I’ll start with an easy one: Congee or Okayu in Japanese, is rice porridge. Very simple stuff. Water & Rice cooked in a pot (Earthenware recommended; not required).
    While it’s ultimately up to your preference, Japanese style is 1:5 (Rice:water ratio) where as Cantonese style is 1:15 (very soupy).
    You can garnish it with chopped green onions or seaweed, or up to you.

    I won’t pretend I eat this often, but its my go-to sick comfort food. It’s also a staple in many Asian countries and it’s very flexible in terms of topping.
    Adding some slices of ginger/mushroom is great medicinal food.
    Yet also it’s filling and nourishing. Great if you are feeling weak, or recovering from illness.
    It’s the go-to medicine food in Japan with a nice miso soup.

    Here is a great link I recommend for Japanese recipes in particular.

    1/4 (50g) rice
    250ml Water
    Salt for seasoning; optional toppings: fish; meats; ginger slice; nori/seaweed; pickles
    1. Rinse and soak rice in a pot for 30 mins. This is not required but highly recommend.
    2. Drain and add 250ml water (or proportional to rice:water qty)
    3. Put pot on high heat until boiling. Mix with a wooden spoon so it doesn’t stick
    4. Lower heat to low and cook for 30mins and voila. Serve hot and enjoy.
    5. Optional: add more water to match desired consistency.

    #1 enjoypolo, Jul 27, 2019
    Last edited: Jul 27, 2019
    jack_daft and (deleted member) like this.
  2. shamangineer

    shamangineer Well-Known Member

    Nov 10, 2015
    Likes Received:
    Shamangineer's Szechuan Fusion Ribs:

    1 full rack of ribs, wash and peel membrane from rear. Pat dry with a paper towel, using the inner side of the towel.
    1.5 cups of Shamangineer Szechuan Fusion Sauce (1/3 blackstrap molasses to 2/3 Siracha sauce. Add 1/2 tsp. cumin, 1 tsp garlic powder or 2 cloves minced garlic).
    1 full bunch of cilantro (stems and all), uncut, washed.

    -Baste both sides of the ribs with sauce. Place on a rack.
    -Place the cilantro on the ribs evenly like a mat of cilantro on top. This will form the base for the "sauce sponge".
    -Bake at 375F for 20-25 minutes.
    -By now the cilantro should be dried out and brownish. Baste again, only on top. The cilantro will help to keep a thicker layer of sauce than would normally be possible, help it congeal faster, and infuse it with a cilantro flavor.
    -Bake for another 30-45 minutes (depending on size of cut) checking every 15 minutes to make sure there is enough sauce, typically I will reapply once or twice. Make sure it bakes for 15-20 minutes after the last application to kill bacteria from the application tool having previously touched the raw meat.

    All of the above should also be able to be done on a grill for a smokier flavor.

    #2 shamangineer, Jul 27, 2019
    Last edited: Jul 27, 2019
    1 person likes this.