08-21-2012, 04:21 AM | #26 | |
Rainbow Badge
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Since my mum has been out of action for 9 weeks and still has another 3, I have been doing a bit more cooking than normal. I also do food at school so I cook every week at school. I kinda enjoy cooking but I have to be in the mood to do it. |
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08-21-2012, 10:28 AM | #27 | |
Banned
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08-21-2012, 12:57 PM | #28 |
The Path of Now & Forever
Join Date: Mar 2007
Posts: 5,304
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I think I got diabetes from looking at that.
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08-21-2012, 05:41 PM | #29 |
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Join Date: Jun 2012
Location: Finland
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I second this notion. Now I must bake a chocolate cake with mint-chocolate candy crumbs in it (it's very, very good!).
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08-22-2012, 11:21 AM | #30 |
Problematic Fave
Join Date: Sep 2011
Location: VA
Posts: 3,199
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I subscribe to the Mad Scientist method of cooking, which is to play around with seasonings and cooking methods until you find things that taste great.
This has led to some interesting experiences... I'm a big scratch cook, but with other interests that steal my precious lovely time I've had to make do with nuke-a-meal or letting other people make things for me. Or going out, which is always a fun and delicious experience because I always get the things that are worth going out for.
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08-22-2012, 12:22 PM | #31 | ||
Archbishop of Banterbury
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Didn't get to the chicken curry last night (put off cooking until I was really hungry, so just did jacket potato, peas and steak & kidney pie I had sat in the freezer) so curry tonight it is. This will be one of those "made up as you go along" curries, because I can never quite remember how I did it last time. EDIT the first: Eating the curry now, about 45 minutes after I started making it. I made two mistakes whilst making this curry - first, I underestimated how strong cloves are. Second, I messed up amounts so made enough for two sizeable portions (three for less hungry people) when cooking just for myself. In my defence with the latter, ingredients like onions and stuff tend to come in a size suitable for serving four. With the former, thankfully I was fairly cautious initially and so was able to mask it somewhat by adding more of the other spices some extra chilli, so it's fine but still kinda clove-y. I'll post roughly what I did once I'm finished eating/washing up. EDIT the second: Alrighty then - what I did, adjusted to fix the cloves problem. This should serve two. Read entirely before using! Spoiler: show You could probably add other veg - all I have atm is pepper, mushrooms, peas and carrots, and I decided to stick to the pepper. I also considered adding some ginger and corriander, but we didn't have any.
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Last edited by Concept; 08-22-2012 at 06:41 PM. |
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08-23-2012, 10:14 AM | #32 | |
Archbishop of Banterbury
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UPN, I require your advice. I have mince. What should I make for dinner? Don't much fancy bolognase, as I had a mince-y/tomatoe-y/pasta-y on monday (homemade meatballs).
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08-23-2012, 10:15 AM | #33 |
Primordial Fishbeast
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Lasagne.
If you want I'll write my recipe up for really fucking good lasagne. EDIT the first: Fair play if you don't want more Italian though, it does wear thin after a bit. Last edited by DaveTheFishGuy; 08-23-2012 at 10:18 AM. |
08-23-2012, 10:27 AM | #34 | |
Archbishop of Banterbury
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Hmm. Might do. You should put the lasagne recipe up anyway for general consumption.
I might do some mexican wrap type thing? Idk.
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08-23-2012, 10:51 AM | #35 |
Primordial Fishbeast
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Dave's pretty damn swish Lasagne recipe
Hey, you! Yeah you! Want lasagne but don't want to have to resort to those plastic-tasting microwave meals from the supermarket? How about lasagne that only takes about an hour to prepare and would make Garfield die from sheer pleasure? If so, you should probably go to a fancy Italian restaurant and spend big.
But if you want pretty good lasange that's relatively cheap and serves anywhere from two fat bastards to six normal people (with sides supplementing of course), feel free to read on to a uni-approved recipe. I'll be using both sides of units in this recipe. I usually go for the metric ones except for the milk, because pints damnit. 1. Acquire a pan. I prefer a frying one because I'm part-Scottish. Heat up a tablespoon of oil (preferably olive) for a minute or two. Dump in 1 chopped onion and 1 chopped garlic clove (optional - my dad My book originally says 350 g/12 oz, but I usually put in 500 g/18 oz. The amount of mince really determines the size of the lasagne in general. Basically determine this by how hungry you are and how many you're feeding. Also if you're picky you can totally use chicken, turkey or vegetarian substitutes instead of beef, but I've not tried this myself. Anyways, add it and cook for another five minutes. 2. Now that it's warmed up, add the liquids. 100 ml/3.5 floz of water, 250 g/9 oz of passata, a teaspoon of sugar and 150 ml/5 floz of red wine - nothing fancy, just the supermarket house wine. I don't even like wine but it does wonders for the flavour. Cook the resulting stew for about five minutes on a higher heat than before. Get your ovenproof dish (pyrex tray over here), and layer the base with dried lasagne sheets. You can use fresh lasagne if you like but I'm not a fan of fresh pasta in general for some reason. Anyways, do that and pour half of the cooked red sauce on top. Add another layer of sheets and do the rest. Do not add more lasange until the white sauce is ready or it gets all damp and curls up and just fucks the whole thing up really. 3. White sauce time. Get a saucepan and melt about five tablespoons of butter (or suitable spread alternative) into it. Once it's liquid, add 50 g/1.75 oz of plain flour, and stir like mad until you get a clump of yellow-brown stuff. Cook this for a couple of minutes on a medium-high heat and for the love of god keep stirring. I'm not even kidding. Pull it off the heat and over a few pourings add in 600 ml/1 pint of milk. Add some, then stir it in. Do it right or you'll end up with clumps. Once it's all in, bring it to the boil and keep it boiling while you stir it until it's thickened nicely. Once that's done, turn off the heat. 4. Add a beaten egg and cheese. Whatever cheese you like really, within reason. Book suggests paremesan but I usually add strong cheddar. Suggested amount is 75 g/2.75 oz, I just hold the grater over the pan and rain cheese into it until I think it's enough. Season the sauce, add those lasagne sheets to the dish and pour the white sauce over. Add more grated cheese to the top of the lasagne, then whack it in the oven at 190 C/375 F/Gas 5 for about half an hour. 5. Job done. After it's cooked it should look nice and golden-brown on top, kinda like a leopard. Or a giraffe, that's still good. If it looks like a Cheetah you fucked up somewhere. Anyways, get it out of the oven and serve with sides of your choice - chips/fries, garlic bread, vegetables, salad, whatever your choose. 6. Enjoy! inb4 half of UPN goes down with food poisoning. |
08-23-2012, 11:05 AM | #36 |
Volcano Badge
Join Date: May 2008
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This I can help you with. This is the recepi I use for Chili con carne, but you could just as easily serve it in wraps instead of with rice.
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Last edited by Emp; 08-23-2012 at 11:08 AM. |
08-23-2012, 02:40 PM | #37 | ||
Archbishop of Banterbury
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Anyways, for dinner I largely did what Emp suggested - I also added mushrooms, some garlic, use a couple chillies in place of chilli powder. Spicewise I added some cayenne pepper, cumin and paprika. It was pretty good overall, and I've enough for lunch tomorrow.
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08-31-2012, 05:00 PM | #38 |
Cascade Badge
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I love cooking and I try to come up with simple-yet-cost-effective meals all the time, so I thought I'd share this one~
Ham wraps. I'd gone to a restaurant the night before I made these and I had a little leftover steak with fried onions, which I wanted to use, but didn't have enough to make a full meal out of. I cut the steak up into veeeery little pieces and tossed them into a frying pan with the onions, and added a little garlic powder and just kind of pan fried it all for a bit. Then I took ham cold cuts and layered them to form like, shells, kind of? And I filled them with a layer of ricotta and spooned in the steak/onion mixture and sealed them up, then put them back in the pan till they were nice and hot. They were amazing. (Edit: If you can't tell, I'm very imprecise with my measurements and technique. I have no formal training, really, I just wing it and taste-test as I go ^^) |
09-12-2012, 01:42 AM | #39 |
Silver LO
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A dish that
What you'll need: Beef (something like a roast will do well, make sure there's beautiful marble on it), cut up into moderately thin slices (a bit less than a pinky's width if you have decent-sized hands) Noodles (angel hair is okay, linguine is okay. I got some buckwheat ones from an Asian market) Onions Garlic Salt Pepper Oil (Olive Oil preferred) Vinegar (Red Wine vinegar works well) Water Turmeric Soy Sauce Red Wine (optional) So here's what I do. Cook the noodles in a pot of water. A bit of oil so they don't stick. A sprinkle of salt. Bam, easy. With the meat, you heat a pan hot. Make sure there's some oil, and sprinkle a bit of salt in. This next part is delicate. What you do is you get just a little soy sauce, vinegar, and wine if you're using it, and put them into the pan. If it hisses and bubbles and tries to kill you, it's good (I mean, I guess you could just marinate these for awhile in said liquids beforehand instead, but if you're like me, this was a spur of the moment decision). Bit of onion and garlic in the pan, chopped however you like, and then put a few slices of meat in. Count to twenty-five. Turn them. Count to thirty. Turn again. Count to ten. Remove them quickly, so as not to lose the delicious red in the middle. Mmmm, red. Rinse and repeat until all the meat is cooked. Then there's the noodles. Make sure they're done (or just slightly underdone), and strain them. Chop some more onion into the pan and turn the heat to a moderate level. Add some more veggies like peppers and squash if you really like (if you do so, a dollop of honey and some ground ginger are your friends). If not, dump the strained noodles in. Add some more oil, some turmeric, some more vinegar if you like, and especially more soy sauce. Fry the noodles nicely like stir fry. When they're done, remove from heat and serve in a bowl, topped with a couple slices of the meat. The fun thing about this is you can add about a million things to it, or almost nothing, suited to your tastes. You could even make something like an orange soy sauce reduction to put on it, or make a broth and treat it like ramen. You can crack an egg in the noodles as you stir fry, or fry one separate and mix it in. I would recommend sticking to red meats, especially beef, however, as undercooked pork and chicken are a bit dangerous. Maybe next time I'll tell about my beef liver curry, or my rice balls. |
09-12-2012, 01:47 AM | #40 | |
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But that has me curious- I love curry, and I've never cared for liver. I feel as though I want to try liver curry now. Do share. |
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09-12-2012, 02:03 AM | #41 |
Silver LO
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Well, unfortunately, it was awhile back, and it was made with a premade curry block thing. But I basically played up the richness of the liver (I love how deep and bold it is, even though as a child I hated it), and did the usual vegetables thing. I served it atop rice.
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09-16-2012, 08:07 AM | #42 |
Silver LO
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Double posting is bad, should feel bad, et cetera, et cetera.
But. I need some help here. I'm going to be on a vegetarian diet for a little bit, and I don't have much in the way of ideas for creative tasty things I can make. |
09-16-2012, 09:00 AM | #43 |
時の彼方へ
Join Date: Mar 2007
Location: Lafayette, Indiana
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The ultimate goal: making homemade curry roux that tastes just as good as the roux blocks you buy at the store
The process: So you know what curry is. Curry can be used to make curry. More specifically, curry powder can be used to make a curry roux which in turn is used in the preparation of Japanese-style curry. When most people prepare Japanese-style curry, they purchase the pre-made roux blocks, dump them into boiling water, and "make" curry. Easy peasy, nothing to brag about here. (If you can bring water to a boil, you can make Japanese-style curry this way.) However, inspired by one of my favorite scenes in one of my favorite television series, I decided I wanted to learn how to make restaurant-quality curry from scratch. This means not using curry roux blocks like you find at the store ... ... and not using curry powder like you find at the store ... ... but first taking the raw ingredients used to make curry powder ... ... to then make a homemade curry powder ... ... from which to finally make a homemade curry roux ... ... which can then be used the same way as you use the pre-made roux blocks to make Japanese-style curry. Translation: most people when they prepare start at Step 3 but I want to start at Step 1: ....Step 1. Make curry powder from turmeric, coriander, cumin seeds, garam masala, etc. ....Step 2. Make curry roux from curry powder. ....Step 3. Make Japanese-style curry from curry roux. Current goal: Starting with store-bought curry powder, be able to make a curry roux which tastes about the same as the store-bought curry roux blocks. Report: My first experiment involved some expired flour. What I got was pretty bad. It looked just like what you see in that final picture above, which was encouraging, but when I then added it to gently boiling water and let it boil for 10 minutes, it didn't want to thicken the way the store-bought roux normally does. So then I let it cook a bit longer. After twenty minutes total had passed, I took it off the heat and poured the contents out. And what I got, upon quickly cooling with contact with the cold ceramic dish, had a consistency somewhere between konnyaku and a pancake. (It's supposed to be a thick gravy. ^^; ) And as for the taste? It tasted like someone had given me bland, plain flour to snack on ... that they had happened to sprinkle some curry powder onto. This, of course, is clearly completely wrong. ^_^; So for now I'm blaming it on the flour being expired and going to give this another go in the near future. I went to the store and bought some brand-new flour. I'm kind of skeptical that something so delicious as the store-bought curry roux blocks could be artificially made simply by combining lone curry powder (which doesn't quite taste like the store-bought roux blocks), flour, and butter, but who the hell knows: this is Once I get past this hurdle and am able to make homemade curry roux that tastes just as good as (if not better than) the store-bought roux blocks, I'll go ahead and tackle making my own homemade curry powder (with which to then continue making my homemade curry roux).
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09-16-2012, 12:45 PM | #44 |
Charismagnetism
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@Kairne: Try Indian food.
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09-16-2012, 02:12 PM | #45 |
Silver LO
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Where in indian food do I look, though? What kinds of foods are a great jumping base within it?
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09-18-2012, 02:44 PM | #47 |
Cascade Badge
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Just made penne tossed in a light olive oil and garlic sauce, little parsley and parmesan. Simple, but tasty.
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09-18-2012, 04:29 PM | #48 |
Mrow?
Join Date: Aug 2011
Location: Camping the White Market
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Last night I made chicken a la king in a crockpot. I love crockpots.
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09-18-2012, 10:44 PM | #49 |
プラスチック♡ラブ
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Location: 蒸気の波の中
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I have a lot of Blue Box Mac 'N' Cheese so I've been making an effort to be creative with it.
It actually makes a pretty damn good meal if you use like half the packet and replace most of the butter and milk with olive oil and actual cheese. I also find an onion and a bit of garlic in oil makes it taste fantastic. |
09-19-2012, 12:25 AM | #50 |
Mrow?
Join Date: Aug 2011
Location: Camping the White Market
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I have five dozen donuts. I need to make them into something even more deliciously amazing. What do?
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