I Cook Edibles

An Idiot's Guide to Cooking Whatever

Butter Tea

I was watching No Reservations with Anthony Bourdain, and he was touring in China. He was up in the Himalayas, consuming a fine amount of Yak products.

Yak meat, Yak butter, and also, Yak Butter Tea.

His face when he drinks it. You can just tell how good it is.

So I looked up a recipe and made it myself as soon as I could.

Read More

Poached Pears

  • Get 4 pears. I usually just grab whatever is cheapest from the pear produce part because pears are delicious and you should shut your mouth.
  • Skin them, quarter them, remove the seeds.
  • In a small pot, bring 4-5 cups of water to a boil.
  • Dump in about 2 cups of sugar. I don’t know if Splenda works, if you’re diabetic or what have you, but you would not want to be diabetic for these suckers.
  • Stir the sweetwater until you can’t see the sugar, and then stir in 2-3 tbsp of ground cinnamon.
  • Reduce to a simmer, slowly drop in the pears so you don’t get the tasty everywhere.
  • Cook for about 10-15 minutes until you can easily stab the pears with a fork.

You can also boil the sweetwater to become more of a syrup.

Serve these sweet thangs on vanilla ice cream and you’ll be glad your pancreas is functioning.

Chicken Fried Rice

Firstly, you need chicken. Good, fresh, meaty chicken. It needs to not smell icky, and hell, it can even be frozen.

I used a 4 pack of chicken leg quarters. It’s about $6, shouldn’t be too hard to find at your nearest meat section.

You can separate them if you want, cut them at the joint. You should be able to bend it the opposite way, like if you were in a karate film and bent an elbow the opposite way. Like that. And then cut along where the 2 bones have dislocated from eachother.

I used an 8 quart pressure cooker to cook these bad boys. I put about 3 quarts of water in, and just shove in the chicken. I used the pressure cooker because it’s a suitable sized cooking container, and I don’t have any reasonable sized pots.

Use a pot, don’t be an idiot like me and cook so much food in a pressure cooker.

Let the chicken sit in there for awhile, about 30 minutes. Then you add:

  • 2-3 cups of chicken stock OR 2-3 chicken stock cubes
  • 1 tbsp of Sage
  • 1 tbsp of Thyme
  • 2 tbsp Cayenne Pepper
  • 2 tbsp Black Pepper

And then you cover that, and let it sit around for awhile, about 20 more minutes.

In the meantime, get your rice ready. I cooked 2 cups of rice, and that was more than enough to do 2 batches of the CFR. For one batch, 1 cup of rice is enough.

When the chicken is done, fish it out, and shred the meat off the bones. You may get large chunks of cartilage, tendons, and skin. Just pick them out, or leave them in, if you like texture. You may then do what I did and gnaw the rest of the meat off the bones like a hungry scavenger.

Now throw the chicken and rice into a frying pan over high heat, and add 1-2 cups of the water from the chicken boil. Dice an onion and throw that in there too. Stir until it’s all nice and hot and not clumpy.

THIS IS STILL A WORK IN PROGRESS FOR ME, so I’ll update the blog when I have done something to the recipe that fills in the blanks.

In it’s current state, I feel like it’s missing something citrusy, so the onion is purely speculation. The peppers may need to be kicked up a notch depending on how spicy you like your bowel movements.