02-02-2013, 11:15 PM | #101 |
'Munds of fun
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Here's something I made in the spur of the moment, mostly because I was hungry and needed a quick fix for myself:
Spoiler: show I basically seasoned some chicken breasts with salt, pepper, parmesan cheese and oregano, then seared in a pan with olive oil. I then deglazed with white wine and mixed it in with italian pesto. Reduced, and served. Took about 10 minutes to make, I forget. |
02-03-2013, 12:08 AM | #102 |
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That's super pro. When I cook for myself I usually do Ramen + Egg.
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02-04-2013, 03:41 PM | #103 | |
'Munds of fun
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Quote:
Also, Me and Ramen have a long and very special relationship. I think there was a time were I basically resorted to almost exclusively eating instant noodles all day long, for like a month. Never got tired of it. In other news, here's some more home cooking: Spoiler: show Pasta Shells with a Creamy Truffle Sauce. Last time I made something like this was like, two years ago. I rarely get the chance to cook with them truffles. The sauce is basically a Bechamel base enhanced with sautéed onions, nutmeg, black pepper, truffle paste, & reduced white wine. Topped with parmesan cheese and parsley at the end. Last edited by Balmund; 02-04-2013 at 06:22 PM. |
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02-04-2013, 06:06 PM | #104 |
「Killer Queen No Prog」
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Kusari returns to the Cookery with yet another of his tasty, but probably health destroying, meals.
Spoiler: show Chicken fettuccine alfredo, something I've never attempted to cook up before. However, the reactions of the people it fed tell me I did great for a first try. Might edit the recipe I used into this post later if anyone is interested. |
02-04-2013, 06:17 PM | #105 |
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You guys keep saying words that I don't know the meaning of. Does that make me uncultured?
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02-04-2013, 06:48 PM | #106 |
'Munds of fun
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Looks good, Kusari (except that's Farfalle rather then Fettuccine :P). I'd like to know how you did the sauce. Myself, I always start with a bechamel, which is a mother sauce for most other creamy, white sauces. I know many skip the flour entirely in favor of just mixing butter and heavy cream, which may result in a thinner sauce (which is just as equally likely to clog up your veins, but whatever). I just find the butter incorporates better into the sauce when starting off with a roux.
I hardly know half the things I'm saying myself! :V Last edited by Balmund; 02-04-2013 at 06:52 PM. |
02-04-2013, 07:12 PM | #107 |
「Killer Queen No Prog」
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>Sauce
1 cup butter 3/4 pint heavy cream salt and pepper (gotta have a bit of taste) 1 dash garlic salt 3/4 cup grated Romano cheese 1/2 cup grated Parmesan cheese Got it from a book of pasta recipes I picked up last week. Really the only way I could make sauce since I've never done it before in my life. Chicken was just pan cooked in olive oil and cut into chunks, thrown in and mixed around. It was around a pound of chicken (I believe). Fed four of us guys so I'd venture to guess that if anyone tries it they should either have a few people to eat it or scale things down. |
02-05-2013, 03:44 PM | #108 |
Silver LO
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Today, Markus and I made a bit of a brunch. I made stuffed baked potatoes, topped with sour cream, and he made a quiche (although I cooked the meat and chopped stuff for it). I also made martini-like drinks with vodka and peach pop. It turned out really good.
So good I had a cigarette after. |
02-09-2013, 02:45 PM | #109 |
時の彼方へ
Join Date: Mar 2007
Location: Lafayette, Indiana
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I was surprised to see a block of vacuum-sealed mozzarella cheese on sale the other day at the grocery store (was like $2.99 for 16 ounces) so I bought it on a bit of an impulse and a desire to shake things up a bit since I always eat extra sharp cheddar when it comes to cheese. But now, before I open it up, I find myself wondering: what am I to do with it?
I can tell you what I don't want to do:
I'm considering using it with burgers, though I don't really have the motivation right now to make burgers. But if you have even better suggestions, I'd like to hear them.
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02-09-2013, 04:35 PM | #110 |
'Munds of fun
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Grilled-Cheese sandwiches come to mind. Mozzarella+Sliced Tomatos+Pesto, all on a bun = Awesome Sandwich. I love doing those, especially when I want something quick. In fact, screw the bread, and just layer cheese over sliced tomatos, season with salt and sprinkle with olive oil to make the most out of that creamy, white cheese.
Using them on a burger with Mushrooms, Onions and Mayonnaise wouldn't be bad either, Though it usually takes me about an hour to cook the onions until they're perfectly caramelized. You can try doing Mozzarella Sticks by breading, then deep frying your cheese if you just have a craving for pure cheese goodness. Though I know quesadillas are way too much of a given, if you can get yourself a can of Huitlacoche (Corn Smut), you can prepare yourself a bunch of really fancy ones, true Mexican style (even though Mexicans in general vastly prefer using Manchego Cheese instead, for some reason, but whatever). Squash Blossoms can really kick your quesadillas up a notch too. Not sure if they sell either at your nearest grocery store, but worth recommending anyways. |
02-09-2013, 07:17 PM | #111 |
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I am recommending the burger option. You could make your own patties, therefore allowing you to try out all kinds of great flavours and textures. Alternatively, just make your own cheese burgers and try awesome additions. My personally favourite is combination fried egg and cooked, sliced, tomato.
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02-17-2013, 07:10 PM | #112 |
Join Date: Apr 2011
Location: Patches made this cool Charmander pumpkin
Posts: 1,203
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Can anyone find me a recipe for Chaliapin steak? I can't find one
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02-20-2013, 04:45 AM | #113 |
Silver LO
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Chicken soup is yummy, especially when sick. We cut up three marinated chicken breasts, two green onion stalks, about a quarter of a white onion, about half a red bell pepper, a quarter of a yellow one, and a celery stalk into a slow cooker with some garlic and some water, as well as some other spices and some egg noodles. It turned put nice, although I wish we had chicken broth to use instead of water.
As Backpack says: Yum-yum-yum-yum-yum-yum-yum, delicioso! |
02-21-2013, 02:51 PM | #114 |
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So I got an online shop in today and they replaced one of my items (damn it, Dave!). They replaced my awesome pork sausages with some other sausages.
I did not notice this, and when I cooked them just now, I did my usual trick of lots of apple juice and a little butter. The sausages were beef sausages. ... It... it did not turn out well. |
02-21-2013, 03:30 PM | #116 |
Primordial Fishbeast
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THAT'S PAYBACK FOR YOUR DAMN POLITICS SIGNS EVERYWHERE
Also did the dude not go through that with you at the door? Please tell me they weren't from Sainsbury's. Then again if I had to deliver where you live I'd go mad because of ALL OF THE CARS.
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02-21-2013, 03:36 PM | #117 | |
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Rest assured that this joke was made.
Quote:
Yeah no he did and it's on the sheet which I looked at but I did not notice this. And no, Tescos. |
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03-04-2013, 03:20 PM | #118 | |
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Quote:
The answer is no, because I haven't made pancakes in like five years. My personal favourite is simply nutella across entirety of crepe, banana in the middle, then toll it up like a mother bitch. No additional preparation. However, if you want to do something with them, I would bake them. Have your oven at 200*c (400*f) and do them in thick slices for maybe ten minutes (longer to make them softer). Put them on the crepe. I've also had them with honey; really nice and not (that) bad for you. Nutella would work just as well. |
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04-11-2013, 09:28 PM | #122 |
Silver LO
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At the Whole Foods on Sunday, a gal I ran into mentioned vegetarian shepherd's pie. My interest was piqued, and she gave me a basic idea about it. Well, tonight, I made my own little variation of a vegetarian shepherd's pie.
Sadly, unlike Stephen Stills' one, this is only vegetarian, not vegan, so no psychic powers here. But it's still pretty damn good. Ingredients: A can of corn A can of peas A can of tomatoes (preferably diced, so you don't have to try to cut them up) ~ 2/3 cup of dried lentils About a tube/package of fake meat stuff ~ 7-8 potatoes just a couple olives select sauces for seasoning (liquid aminos, soy sauce, red wine, choice of vinegar. Really, whatever you like) A couple spoons of chopped garlic Enough butter to make the mashed potatoes as creamy as you like, plus another half to 3/4 stick for the lentils A splash of milk Olive oil about half a cup of water Three separate placings on the stove: one for potatoes, one for lentils, and one for the fake meat stuff. Make the potatoes as mashed potatoes. Skin-on is best. While they're all cut up and set to boil, set up stovetop placing #2 Put the half to 3/4 stick of butter you're not using for potatoes into a small-to-medium frying pan. Let it all get all nice and melty, before putting in the lentils. Let the lentils absorb the butter as you stir it, like a saute. Keep a close eye on it, and let them cook all nice. When it's absorbed most of the butter, it will probably be kinda foamy, which is your cue to pour some of the half cup of water in and mix it in, as well as whatever liquids you want to mix in (recommended: soy sauce, red wine vinegar, liquid aminos). Mix in some garlic as well, and let it absorb the liquid. After it's mostly absorbed, add in more of the water and stir some more. Repeat that until your half cup or so is used up. Maybe make it 2/3 of a cup. During the few small downtimes there, you can start stovetop number three: the fake meat stuff. Olive oil in a large pan, enough that the decidedly lean veggie protein won't stick to the pan in an instant and ruin both your meal and the pan. Non-stick surfaces may help. Brown it like ground beef or lamb, adding in your sauces of choice (recommended: liquid animos, red wine, red wine vinegar). mix in salt and the rest of the garlic. You'll probably have to use the spatula to chop it up because it doesn't quite crumble like real meat. When all's cooked, open the cans of veggies and strain them in a colander, mixed together. If you want, chop about 2-3 olives and mix them in, too. It's not a bad addition. Finish preparing the mashed potatoes. Layer like so in a casserole dish: PPPPPPPPPPPPPPP VVVVVVVVVVVVV MMMMMMMMMM LLLLLLLLLLLLLLLL Bake at 400 degrees Fahrenheit for 15 minutes, and serve. Markus couldn't tell the difference, and he's a real meat-eater, so I must have done something right. |
04-12-2013, 10:26 AM | #123 |
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Take your lies and get out.
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04-13-2013, 07:58 PM | #124 |
Silver LO
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I don't understand.
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04-13-2013, 07:59 PM | #125 |
Primordial Fishbeast
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I get the feeling that Kush is... not fond of fake meat.
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