Special K Roast Feb 15, 2016

Actually used Rice Krispies
6 eggs - slightly beaten
2 cottage cheese @ 500 gr each(can use Ricotta)
6 cups Special K cereal
1 cup oatmeal large flakes
1/2 cup pecan meal
1 cup chopped onions
1 Tbsp Bulk Barn vegetarian chicken soup base for flavour

1/2 recipe - 8 x 8 pan

total 3224 calories or 134 if cut into 24 pieces of roast

Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

Cooked hot sauce

SUNDAY
Took tomatoes garlic and onion
Chopped then Sautéed in oil
Added a mix of peppers sliced
Red, yellow, orange cayenne, chocolate habanero, scotch bonnets

Cooked in saucepan with about 2 cups water
Then blended
WEDNESDAY
After keeping in fridge added 1 1/4 cups rice vinegar and blended

Hot Sauce Research

Master Hot Sauce
Ingredients
SERVINGS: MAKES ABOUT 2 1/2 CUPS
1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
2 tablespoons kosher salt
1 1/2 cups distilled white vinegar

Preparation
Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)
Do Ahead: Can be made up to 4 months ahead. Keep refrigerated.
Recipe by The Bon Appétit Test Kitchen

http://www.bonappetit.com/recipe/master-hot-sauce#recipe-ingredients
http://www.epicurious.com/recipes/food/views/master-hot-sauce-recipe-51104250

http://imgur.com/a/ef1EN

Master hot sauce

Put 1 1-2 cups of vinegar
Rice vinegar in yellow cayenne
Cider vinegar in green chilies

Master Hit sauce

1 lb of yellow cayenne and one pound of green chilies- cayenne, habanero

Hot sauce by MadMax

Ha ha! Glad you like it! Basically just with my pureer.
added the hot peppers ( bout a cup per jar),
with some hickory smoke bbq sauce (1/4 cup),
bit of ketchup (1/4 cup) (cheating for the stolen preservitives),
2 tbl spns of splendido tomato pesto sauce,
2 tbl spns of lemon/lime juice (or realmon ),
couple table spoons of cider vinegar (also preserves),
garlic powder (tbl spn),
chili powder (tbl spn),
curry, (tspn),
tbl spn of hymalayan ground salt, Then puree and add water to right consistency. That's about it? Tried different stuff over the years to get different flavors. I like this one the best so far.
Not too salty, little sweet but hot too! ♨😲😆
MadMax