Orlion's Mad Culinary Experiments

Post by **Orlion** » Fri Dec 24, 2010 4:46 am

You'll have to tell me how that goes, ali.

Right now, I'm trying my hand with tempeh. I'm confident in my tofu and chickpea cutlets abilities. I'm marinating the tempeh in a hot sauce marinade and will grill them on a ribbed cast iron skillet.

Post by **Orlion** » Thu Mar 10, 2011 11:17 pm

Been awhile. First of all, the tempeh turned out all right. I was actually able to use something similar to make spicy tempeh nori rolls ('sushi') which was good

Recently, I made what I'm calling a stir-fry... I started with some washed mushroom slices that a placed into a pan and cooked with some Monteral Steak spices for a bit. Afterwards, I added some bean sprouts, cooked some more, and drained off any liquid. Separately, I steamed some broccoli and mixed them all together in a pan and cooked some more in some taryiaki sauce and a little chili sesame oil.

The results was something with a light trayiaki flavor and a subtle spicy kick. There's a bit of liquid at the end there that at the moment I absorbed using basmati rice, but I'm thinking of thickening it up in the future with some corn strach.

Now, I've also started something I'm calling "Orlion Pasta". I cooked some spaghetti and mixed it with some melted butter and mashed avocado. It was pretty good, in the future I'll add some salt and maybe some lemon zest. I was also thinking of grating in some dark chocolate... just for the lols...

Post by **Orlion** » Fri Mar 11, 2011 1:10 am

Oh, and I fried some polenta in olive oil and covered it in honey for breakfast.

Post by **Savor Dam** » Fri Mar 11, 2011 1:17 am

Polenta is just a fancy name for cornmeal mush, and honey-topped fried cornmeal mush is a fine traditional breakfast in parts of the South.

...sez the guy as geographically removed from the south as one can get within the continental bounds.

Post by **aliantha** » Fri Mar 11, 2011 1:27 pm

Yeah, it makes me laugh to see polenta sold in those pricey little tubes. It's just cornmeal and water, folks.

Post by **Orlion** » Sun Jul 03, 2011 8:36 pm

Nothing special today. Just mixed some rotini with what turned out to be crummy vegetarian chili. The dish was saved, however, by adding a dollop of asiago peppercorn dressing. Is there anything that dressing can't do?

Post by **Vraith** » Sun Jul 03, 2011 8:55 pm

Orlion wrote: a dollop of asiago peppercorn dressing. Is there anything that dressing can't do?

It can't make a bar-full of women play crazy [and all the men grateful] when singing "Porn Star Dancing" at karaoke Saturday.

But pretty much everything else it can do.

Post by **sgt.null** » Mon Jul 04, 2011 5:08 am

mushrooms, onions, garlic - that will cure almost anything you make. throw in fresh tomatoes and you have a dish that can become anything.

and peppers. hot or mild, bell or dangerous.

Post by **Orlion** » Mon Jul 04, 2011 7:01 pm

sgt.null wrote:mushrooms, onions, garlic - that will cure almost anything you make. throw in fresh tomatoes and you have a dish that can become anything.

and peppers. hot or mild, bell or dangerous.

I'll have to consider that. I'm trying to come up with a dish using balsamic rice. Right now, I'm thinking of mixing in some lime relish, but then I don't know what else to put with it.

Sauteed some 'sausage' in a lime soy sauce and mixed with arugula and a sesame shitake mushroom dressing. Not bad, should add more greens next time... and some shredded carrots... and some of those fresh tomatoes sarge keeps talking about

Post by **mrsnull** » Mon Jul 04, 2011 7:40 pm

Sarge makes great omelets using the EggBeaters fake eggs.

He will cut up his veggies:
ie: onions (red, yellow or white), scallions, garlic, bell pepper (green, red, yellow or orange), tomatoes, capers, olives (black or green), whatever we have...
Saute in olive oil
Pour in EggBeaters.
Add grated cheese of your choice.
Yummy.

YouTube · Post by **Menolly** » Mon Jul 04, 2011 8:05 pm

Welcome back to The Galley, mrsnull!
Great to see you here.

Post by **sgt.null** » Tue Jul 05, 2011 3:19 am

Orlion wrote:
sgt.null wrote:mushrooms, onions, garlic - that will cure almost anything you make. throw in fresh tomatoes and you have a dish that can become anything.

and peppers. hot or mild, bell or dangerous.
I'll have to consider that. I'm trying to come up with a dish using balsamic rice. Right now, I'm thinking of mixing in some lime relish, but then I don't know what else to put with it.

Sauteed some 'sausage' in a lime soy sauce and mixed with arugula and a sesame shitake mushroom dressing. Not bad, should add more greens next time... and some shredded carrots... and some of those fresh tomatoes sarge keeps talking about

orlion - with the tomatoes, put them right before serving so they don't break down to much. if you do them early they will liquify more.

do you like portabello mushrooms?

Post by **Orlion** » Tue Jul 05, 2011 3:57 am

sgt.null wrote:
Orlion wrote:
sgt.null wrote:mushrooms, onions, garlic - that will cure almost anything you make. throw in fresh tomatoes and you have a dish that can become anything.

and peppers. hot or mild, bell or dangerous.
I'll have to consider that. I'm trying to come up with a dish using balsamic rice. Right now, I'm thinking of mixing in some lime relish, but then I don't know what else to put with it.

Sauteed some 'sausage' in a lime soy sauce and mixed with arugula and a sesame shitake mushroom dressing. Not bad, should add more greens next time... and some shredded carrots... and some of those fresh tomatoes sarge keeps talking about

orlion - with the tomatoes, put them right before serving so they don't break down to much. if you do them early they will liquify more.

do you like portabello mushrooms?

I'll keep that in mind (about the tomatoes).

I love any fresh mushroom (canned tends to be disgusting). I like 'grilling' them in a pan with steak seasoning... it's delicious!

Post by **sgt.null** » Tue Jul 05, 2011 4:14 am

the portabello are like a steak, grill and add your sauce.

cooking veggies is easy - go by hardness. cook your hardest first, adding less hard as you go along. this will prevent a mushy mess. enjoy.

and do not fear garlic and/or shallots/onions. the more = better.

YouTube · Post by **Menolly** » Tue Jul 05, 2011 12:07 pm

sgt.null wrote:and do not fear garlic... the more = better.

Stonemaybe's signature used to say this best.
Unfortunately, I never saved it.

Post by **Cameraman Jenn** » Tue Jul 05, 2011 9:26 pm

I may have to try some of that miraculous asiago dressing...

Post by **Orlion** » Wed Jul 06, 2011 12:53 am

Cameraman Jenn wrote:I may have to try some of that miraculous asiago dressing...

This is what I use... though I get it in a jar... I could send you said jar (an unopened one, of course)

Post by **stonemaybe** » Wed Jul 06, 2011 6:43 pm

Menolly wrote:
sgt.null wrote:and do not fear garlic... the more = better.
Stonemaybe's signature used to say this best.
Unfortunately, I never saved it.

'Oxymoron - too much garlic'

YouTube · Post by **Menolly** » Thu Jul 07, 2011 12:50 am

No silly, the Latin one.

Post by **stonemaybe** » Thu Jul 07, 2011 11:51 pm

the latin one! I've forgotten that too! nimius something?

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Orlion's Mad Culinary Experiments