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geekhack Community => Off Topic => Topic started by: Halverson on Fri, 04 January 2013, 17:03:37

Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:03:37
I don't believe we've had one of these, and I feel we should.
Does anyone cook? Make ballin food?
Post it in here!

Currently making an absurd amount of borscht and that's how I thought of this. Will post some pics when it's complete.
Title: Re: The cooking thread!
Post by: kmiller8 on Fri, 04 January 2013, 17:07:07
Imma stop you right here, as a poor college student with no cooking knowledge, can everyone please post ingredient lists, recipes, and pictures as well?

Ok, continue. I'm going to sit back and drool.
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 17:08:45
Quote from: Halverson on Fri, 04 January 2013, 17:03:37
I don't believe we've had one of these, and I feel we should.
Does anyone cook? Make ballin food?
Post it in here!

Currently making an absurd amount of borscht and that's how I thought of this. Will post some pics when it's complete.

isn't that the noise you make after eating it
Title: Re: The cooking thread!
Post by: esoomenona on Fri, 04 January 2013, 17:10:33
I made some burgers last night with cheese cubes and bacon bits cooked in. They were delicious.
(http://www.imgur.com/ffBkF.jpeg)

Edit: wouldn't let me attach picture. Imgur to the rescue.
Title: Re: The cooking thread!
Post by: hashbaz on Fri, 04 January 2013, 17:11:17
There was a thread about food a while back.  Some of it got rootworm'd.

http://geekhack.org/index.php?topic=23706.0

I love to cook but don't make the time as often as I'd like.
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:25:57
Quote from: tjcaustin on Fri, 04 January 2013, 17:08:45
Quote from: Halverson on Fri, 04 January 2013, 17:03:37
I don't believe we've had one of these, and I feel we should.
Does anyone cook? Make ballin food?
Post it in here!

Currently making an absurd amount of borscht and that's how I thought of this. Will post some pics when it's complete.

isn't that the noise you make after eating it
Hah! Naw man, it's a beet and cabbage stew/soup. Doing it Ukrainian style right now. And overdoing all the ingredients of course.
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:26:40
Quote from: kmiller8 on Fri, 04 January 2013, 17:07:07
Imma stop you right here, as a poor college student with no cooking knowledge, can everyone please post ingredient lists, recipes, and pictures as well?

Ok, continue. I'm going to sit back and drool.
I think my roomy may write down lots of the crazy stuff he makes, I'll make sure to steal it and post for you!
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:33:22
(http://img.tapatalk.com/d/13/01/05/hary9eqy.jpg)

Mmm borscht. Little red from the tomato paste, but oh so good.
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 17:33:30
Quote from: Halverson on Fri, 04 January 2013, 17:25:57
Quote from: tjcaustin on Fri, 04 January 2013, 17:08:45
Quote from: Halverson on Fri, 04 January 2013, 17:03:37
I don't believe we've had one of these, and I feel we should.
Does anyone cook? Make ballin food?
Post it in here!

Currently making an absurd amount of borscht and that's how I thought of this. Will post some pics when it's complete.

isn't that the noise you make after eating it
Hah! Naw man, it's a beet and cabbage stew/soup. Doing it Ukrainian style right now. And overdoing all the ingredients of course.

Like I said, the sound you make as it comes back out of your body...

Bleh, cabbage.
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:38:03
No hate allowed here bro, just the joy of cooking.
So come join us in northern Ontario for some wine and food!
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 17:39:16
Quote from: Halverson on Fri, 04 January 2013, 17:38:03
No hate allowed here bro, just the joy of cooking.
So come join us in northern Ontario for some wine and food!

Stop using cabbage and the hate will disappear.  Besides, don't Canadians just eat poutine?  I can get behind some gravy fries.

omnomnom
Title: The cooking thread!
Post by: YoungMichael88 on Fri, 04 January 2013, 17:40:09
Quote from: Halverson on Fri, 04 January 2013, 17:33:22
Show Image
(http://img.tapatalk.com/d/13/01/05/hary9eqy.jpg)


Mmm borscht. Little red from the tomato paste, but oh so good.
I don't think you made enough!  Your gonna need a crap ton of sour cream for that.
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 17:57:10
I bought 2 tubs of sour cream, and figured its not enough!

Tj! You come up, I'll make you a ballin poutine! Sautι up mushrooms and onions, use dill cheese curds....**** yea.
Title: Re: The cooking thread!
Post by: The_Beast on Fri, 04 January 2013, 17:58:33
I too like to cook. Most of the time it's simple stuff, but I'll be making spaghetti sauce from scratch this weekend (or maybe next). I also like making spaghetti from scratch, but that's really simple too
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 18:01:56
Quote from: Halverson on Fri, 04 January 2013, 17:57:10
I bought 2 tubs of sour cream, and figured its not enough!

Tj! You come up, I'll make you a ballin poutine! Sautι up mushrooms and onions, use dill cheese curds....**** yea.

Goddamned mushrooms...

/haughtychef
Title: Re: The cooking thread!
Post by: SmallFry on Fri, 04 January 2013, 18:12:49
My cooking level: ramen. I seldom have patience for much else :'( when I do, it comes out like poop. I do like corned beef hash, with a "toad in the hole" to over easy though:))
Title: Re: The cooking thread!
Post by: asura on Fri, 04 January 2013, 18:34:37
Quote from: kmiller8 on Fri, 04 January 2013, 17:07:07
Imma stop you right here, as a poor college student with no cooking knowledge, can everyone please post ingredient lists, recipes, and pictures as well?

Here's a really simple can't-possibly-go-wrong soup.

1 onion for the pot + 1/2 onion per extra person (2 people = 1.5 onions, 3=2, etc)
Lightly saute your onions in a table spoon of butter and a table spoon of olive oil
Crumble in a beef stock cube and add a pint of water + 1/2 pint per extra person
Let it simmer for 20min

Optional extras!

Break a baguette into a bowl and ladle the soup over it
Grate cheese on top and grill

Congratulations, you've just made French onion soup.

Enjoy!
Title: Re: The cooking thread!
Post by: Acetrak on Fri, 04 January 2013, 18:53:43
I've been enjoying cooking as well. Recently tried cooking a steak rare following this
and it turned out pretty good!

Yo kmiller8, I got something delicious, cheap, and (somewhat) easy to cook.

Ingredients:
Oil, most kinds will do. Vegetable has little to no taste, olive oil has its flavor, I like olive oil but it's a preference thing I think.
Soy sauce
Peanut butter (creamy for creamy sauce, crunchy for more texture)
Garlic
Hot peppers, for dat spice, jalapeρo peppers will work fine. You can skip this and use hot sauce if you're lazy. Or don't put anything spicy if you're a b!tch.
Choice of meat, chicken is the easiest
Noodles (long pasta could work too) or rice depending on what you want to serve it with. Rice is easier to cook but not everyone owns a rice cooker.

Optional:
Sugar if the peanut butter isn't sweet enough, I suggest brown sugar
Onions, they will give it a sweeter flavor too
Ginger could work but I hate that sh!t
Other veggie sh!t you wanna add, it's all good

Instructions
I originally started writing this with suggested measurements, but the post will get too long and they're generally by preference anyway. So to prepare you wanna dice your meat. Mix peanut butter with soy sauce, add water to even out the consistency depending on how creamy do you like your dish. This will be the sauce. Chop up peppers and garlic and throw it in the sauce and mix. If you want it to be sweeter you can add sugar now. But depending on the peanut butter you use, it might not be needed. If you use hot sauce you can add it on now or later, either is fine. I assume you'll know how to cook noodles or rice so I'll skip that. Add oil to a frying pan and after the oil is hot start cooking the chicken. If you want to add onions, you add it depending on how you like them. If you want them soft, add them early, if you want them to be a lil crunchy, you can not add them until you add the sauce. I usually add the sauce after the chicken is at least half way done. If you use a lot of sauce and want to cook it a bit longer you can always put a lid on and keep it on low for a while. After the chicken is cooked and the flavor is there you can serve it over rice or noodles. Add hot sauce if you'd like and enjoy!
Title: Re: The cooking thread!
Post by: reverkiller on Fri, 04 January 2013, 19:28:18
I've grilled, cooked all sorts of pasta, and even made home made BBQ sauce before (it turned out only okay :( )

The dish I end up making the most is what I'll call an "omelette" although I'm sure it doesn't deserve to be called that.

I just beat 3 eggs, carmalize a handful of onions in a frying pan filled with olive oil or just pam (which isn't all that great but super easy), and then pour the eggs in. I just wait for the eggs to cook on the outsides, and serve with some fried potatoes (which we usually have in abundance in boiled form in the fridge) and some sort of cooked meat with hot sauce. Wakes me up every morning I'm not too lazy to cook and I wouldn't change a thing about it!
Title: Re: The cooking thread!
Post by: NikoGasm on Fri, 04 January 2013, 20:32:48
I make some killer onion rings. I'll probably make them some time this week, I'll post a picture. :D
Title: Re: The cooking thread!
Post by: JPG on Fri, 04 January 2013, 21:06:40
I cook everyday. When I was young, I never cooked. Then I got a girlfriend and we moved to an apartment. Then I learned that she didn't like to cook and was in fact pretty bad at it. So I learned and now consider myself quite a good cook.

The thing I do the most when I want to cook something new is to go on the web, find like 2-4 recipes for what I want, and then it becomes easy to identify what are the core elements of the recipe and what are the variations. Then I decide on the variations based on my tastes and inspiration of the moment.

One of my most prized recipe is my spaghetti sauce. It's just awesome and quite healty too.

Here's one of my favorite super super easy recipes I "invented":

1. Cook some pasta. I recommend rotinis or fusilis
2. Cut an onion in dices and also a green onion (small slices)
3. Cook some minced meat (I use horse meat because it is WAY healthier than beef and I always have some in the freezer) I'd say around 300g (around half a pound)
4. Add the onions with the meat when it is half cooked so that the onions are not too backed. You want them to keep some puch
5. When the pasta is cooked, removed the water and put them back in the cauldron
6. Add the meat/onion mix and add the green onion (uncooked)
7. Add a can of diced tomatoes (San marsano are the best, try not to get some too cheap ones)
8. Add some grated cheeze on it to your taste (I recommand strong cheddar, but you can try the one you prefer I suppose)
9. Mix it all up and you have a really tastefull dish that cost not a lot and takes not much time to do (basically, you cut and cook then meat while the pasta is cooking)
10. Add peper and salt as you want. You can in fact add the spices that you see fit.

Note: Adding the cold can of tomatoes and the cheeze will make this dish not as hot as you would want, so you can let it eat up after you mix everything, or put your plate a few second in the microwave to get it back to the right temperature.

Also, this recipe gives you like 4 big portions, more if you dont have my appetite lol!
Title: Re: The cooking thread!
Post by: KangarooZombies on Fri, 04 January 2013, 21:41:36
I just made some pretty rad nacho's.  :))
Title: The cooking thread!
Post by: Halverson on Fri, 04 January 2013, 21:58:28
Quote from: KangarooZombies on Fri, 04 January 2013, 21:41:36
I just made some pretty rad nacho's.  :))

Were they stacked to the heavens??
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 22:06:44
Quote from: Halverson on Fri, 04 January 2013, 21:58:28
Quote from: KangarooZombies on Fri, 04 January 2013, 21:41:36
I just made some pretty rad nacho's.  :))

Were they stacked to the heavens??

Nachos have to be stacked to the heavens
Title: Re: The cooking thread!
Post by: jdcarpe on Fri, 04 January 2013, 22:15:27
Do many people eat horse in Canada? In the US, it's considered distasteful. Not meaning the actual flavor, rather by social convention.

I can cook several things well, but I'm most proud of my chili. The exact recipe is my secret, but here are the ingredients:

Ground beef
Beef broth
Tomatoes
Tomato sauce
Beef bullion
Chicken bullion
Onion powder
Garlic powder
Red chili powder
Cumin
Paprika
Ground oregano
Black pepper
Cayenne pepper
Salt
Louisiana hot sauce
Bay leaf
Red kidney beans, if desired

Brown the beef. Add the other ingredients and bring to a boil. Reduce heat and simmer for several hours. Serve.
Title: Re: The cooking thread!
Post by: tjcaustin on Fri, 04 January 2013, 22:22:35
beans turn chili into stew
Title: Re: The cooking thread!
Post by: jdcarpe on Fri, 04 January 2013, 22:23:46
I don't use them, but I'll put them in there if requested. Some people like them. :D
Title: Re: The cooking thread!
Post by: JPG on Fri, 04 January 2013, 22:25:48
Quote from: jdcarpe on Fri, 04 January 2013, 22:15:27
Do many people eat horse in Canada? In the US, it's considered distasteful. Not meaning the actual flavor, rather by social convention.

I can cook several things well, but I'm most proud of my chili. The exact recipe is my secret, but here are the ingredients:

Ground beef
Beef broth
Tomatoes
Tomato sauce
Beef bullion
Chicken bullion
Onion powder
Garlic powder
Red chili powder
Cumin
Paprika
Ground oregano
Black pepper
Cayenne pepper
Salt
Louisiana hot sauce
Bay leaf
Red kidney beans, if desired

Brown the beef. Add the other ingredients and bring to a boil. Reduce heat and simmer for several hours. Serve.

No we do not eat a lot of horse meat in Canada. I am quite the exception. I discovered it by luck at the supermarket. They sell it in a "in vacuo" bag (no air thing). So it's more practical for me since I don't eat that much meat. Also, I learned that the Horse meat is very low in fat and rich with iron. It is so much better for your health that it is what they give to the animals in the zoo to keep them on a diet.

So it is still not well seen in Canada, but I don't really care about what the others think about it. I often serve it to guest and mention it after the lunch  ;D

I also have a similar chili recipe that is quite good. In fact I don't have a recipe, but when I cook it I use most of these ingredients. Chili is sooo good. I serve it on jasmin rice (clic) and it's a good match!
Title: Re: The cooking thread!
Post by: JPG on Fri, 04 January 2013, 22:27:37
Quote from: tjcaustin on Fri, 04 January 2013, 22:22:35
beans turn chili into stew

Beans are the base of my chili! More important than meat in my opinion, but I prefer it with both! Small red beans + beef + tomatoes + spices = WIN!
Title: Re: The cooking thread!
Post by: Melvang on Sat, 11 May 2013, 08:51:18
Quote from: JPG on Fri, 04 January 2013, 22:27:37
Quote from: tjcaustin on Fri, 04 January 2013, 22:22:35
beans turn chili into stew

Beans are the base of my chili! More important than meat in my opinion, but I prefer it with both! Small red beans + beef + tomatoes + spices = WIN!

I would def have to agree with this post.  My chili has at least t kinds of beans in it and the beef gets cooked 100% in the chili.

Now on to what I was going to start a new cooking thread about.  The best barbeque sauce for pork ribs (haven't tried it on anything else yet) would consist of Sweet Baby Rays Original with Captain Morgan Tattoo.  Just add enough for the flavor you like.

If this thread takes off some more I may even consider posting my carrot cake recipe, or if you guys play nice a guide to how I smoke my meats and cheeses.
Title: Re: The cooking thread!
Post by: CPTBadAss on Sat, 11 May 2013, 08:54:53
(http://i.imgur.com/am5apbS.jpg)

Pasta I made the other night. Has some kale, carrots, and peas in it. Mmmmmm


Quote from: Melvang on Sat, 11 May 2013, 08:51:18
Quote from: JPG on Fri, 04 January 2013, 22:27:37
Quote from: tjcaustin on Fri, 04 January 2013, 22:22:35
beans turn chili into stew

Beans are the base of my chili! More important than meat in my opinion, but I prefer it with both! Small red beans + beef + tomatoes + spices = WIN!

I would def have to agree with this post.  My chili has at least t kinds of beans in it and the beef gets cooked 100% in the chili.

Now on to what I was going to start a new cooking thread about.  The best barbeque sauce for pork ribs (haven't tried it on anything else yet) would consist of Sweet Baby Rays Original with Captain Morgan Tattoo.  Just add enough for the flavor you like.

If this thread takes off some more I may even consider posting my carrot cake recipe, or if you guys play nice a guide to how I smoke my meats and cheeses.


Um...what would I have to contribute to get a smoking guide??  :eek:
Title: Re: The cooking thread!
Post by: Melvang on Sat, 11 May 2013, 10:01:32
Tell ya what CPTBadAss, if this thread is still seeing activity when the Team Twerk Giveaway winners are announced, I will post it then.  I will post a link to this thread in my signature when I get to my computer.
Title: Re: The cooking thread!
Post by: CPTBadAss on Sat, 11 May 2013, 10:20:59
Sounds good  ;D
Title: Re: The cooking thread!
Post by: Tym on Sat, 11 May 2013, 10:43:01
I remember being on top of a Welsh mountain and it was raining (as always) and I was starving so I ripped open a con of hotdogs and ate them raw right there. Best food I've ever eaten haha.
Title: Re: The cooking thread!
Post by: Melvang on Sat, 11 May 2013, 11:09:31
One night I was cooking one of my signature dishes and my mother-in-law came over for dinner.  Keep on mind she has always cooked very bland food on top of steaks thin and cooked to shoe leather.  She asked me what I was making.  So I told her.  Her next question was what was all in it.  I told her that as well (recipe will be at the end of the post).  Her response was "I wouldn't eat any of that.". She almost went back for thirds.

Basically my version of Olive Gardens Sausage and Peppers Rustica.

Not going to explain the pasta part, should be self explanatory.  I personally use penned for this dish.

Sauce

Start with one whole onion sauteeing in a good sized sauce pan.  With these started start slicing up some bell peppers.  I use one or two green(based on size), and one orange, yellow, and red.  Again I sometimes adjust there based on the size of the peppers.  Add each one as soon as they are cut.  Start with the ones that you want to cook down the most.  Next comes the sausage.  In my area we have a brand of fancy "artisan" sausage called Bistro Sensations.  My wife really likes the smoked mozzarella and artichoke ones.  I use r of them and cut them into fairly small pieces so it is easier for my 4 year old son.  Cut into quarters length wise then chopped.

After these have warmed up and the veggies cooked down all most to the point that I want them I add the sauce.  For the sauce I use Bertolli's Four Cheese Rosa.  Simmer for a bit to thicken up from all the liquid that cooks out of the veggies.  Serve over cooked pasta. 

Leftover sauce goes real good in scramled eggs or an omelette.

Edit:  forgot to mention I use EVOO for the vegies and drain it off before I add the sauce and a lot of times I add a clove or two of fresh garlic at the same time as the onions
Title: Re: The cooking thread!
Post by: nubbinator on Sat, 11 May 2013, 13:50:26
Sorry for the crappy pic, but the only one I have:

(http://i.imgur.com/0Pl0vM4.jpg)

This is one of the last meals I made for my friends before leaving Seattle.  Well, I should say, one of the last meals I created the menu for since they helped me with a lot of the cooking.  I decided to have fun and do a Mexican, Italian, and French fusion dinner and they all loved it.  One of my friends said it was easily a $50+ a plate meal. 

On the plate is Soyrizo rizotto with Italian flat leaf parsley garnish and a little sour cream.  Next to it is a Chevre and wild mushroom chili relleno with wild mushrooms native to the Pacific Northwest.  On the bottom of the plate is white and green asparagus and nopal on a fried masa cake with an adobo cream sauce.  Not pictured was an adobo, chipotle, and red bell pepper bisque that was both a stand alone soup and something that went great paired with the chili relleno.  One of my most fun experimental meals I've ever done.  I also did something interesting for dessert, but forget what it was.
Title: Re: The cooking thread!
Post by: noisyturtle on Sat, 11 May 2013, 14:31:40
Johnson and Wales graduate here. Worked in the industry for 6 years as a sous chef in Colorado, most notably at the Brown Palace. Hated almost every minute of it.
Title: Re: The cooking thread!
Post by: Badwrench on Sat, 11 May 2013, 15:39:59
Dinner the other night:  Baked Spaghetti squash with saute'd chicken and garlic with home made Alfredo sauce.  Opened up a bottle of  Chateau Montellena to go with it  :D

[attachimg=1]
Title: Re: The cooking thread!
Post by: Halverson on Sat, 11 May 2013, 16:27:27
I'm so hungry now!!!

Time to eat a hotdog :(
Title: Re: The cooking thread!
Post by: WhiteFireDragon on Sat, 11 May 2013, 16:32:20
I can cook rice and ramen. Most people don't consider this cooking, but put it this way: The rice won't cook itself.
Title: Re: The cooking thread!
Post by: noisyturtle on Sat, 11 May 2013, 16:39:54
Quote from: WhiteFireDragon on Sat, 11 May 2013, 16:32:20
I can cook rice and ramen. Most people don't consider this cooking, but put it this way: The rice won't cook itself.

There's a lot you can do to chef up a simple package of Ramen, and rice is one of the most versatile foods on the planet. It's not the ingredients, it's how you use them (well, it's also the ingredients.)
Title: Re: The cooking thread!
Post by: SmallFry on Mon, 13 May 2013, 13:36:59
Quote from: WhiteFireDragon on Sat, 11 May 2013, 16:32:20
I can cook rice and ramen. Most people don't consider this cooking, but put it this way: The rice won't cook itself.
I quite concur. :P
Title: Re: The cooking thread!
Post by: Melvang on Mon, 20 May 2013, 08:09:40
When we get this post to 50 replies I will post my carrot cake and frosting reciepe.  Smoking guide will be posted upon completion of the Team Twerk giveaway.
Title: Re: The cooking thread!
Post by: Flyersfan1 on Mon, 20 May 2013, 08:41:09
Quote from: jdcarpe on Fri, 04 January 2013, 22:15:27
Do many people eat horse in Canada? In the US, it's considered distasteful. Not meaning the actual flavor, rather by social convention.

I can cook several things well, but I'm most proud of my chili. The exact recipe is my secret, but here are the ingredients:

Ground beef
Beef broth
Tomatoes
Tomato sauce
Beef bullion
Chicken bullion
Onion powder
Garlic powder
Red chili powder
Cumin
Paprika
Ground oregano
Black pepper
Cayenne pepper
Salt
Louisiana hot sauce
Bay leaf
Red kidney beans, if desired

Brown the beef. Add the other ingredients and bring to a boil. Reduce heat and simmer for several hours. Serve.
You and I share a love for spicy chili. That looks like a fabulous recipe.
Title: Re: The cooking thread!
Post by: Krogenar on Mon, 20 May 2013, 09:02:31
Quote from: Tym on Sat, 11 May 2013, 10:43:01
I remember being on top of a Welsh mountain and it was raining (as always) and I was starving so I ripped open a con of hotdogs and ate them raw right there. Best food I've ever eaten haha.

They say the best sauce in the world is hunger. I don't usually drink beer (not a fan of the taste) but years ago in college I spent a 100+ degree summer day painting with some friends, and I drank that beer and it was sweet, sweeeeet nectar.

My best pre-marriage recipe:

BACHELOR'S QUESADILLA SUPREMO

Ingredients:
1 package of taco seasoning
2 burrito wraps (flour, not carb-free variety, which is made with something not found in nature)
grilled chicken, torn into shreds using two forks.
cheese of your own choosing (don't be an idiot and use parmesan or bleu cheese -- use taco or jack cheese, etc.)
dried cranberries (handful)
extra virgin olive oil
panini press, or two large frying pans

Ok, lay down the first wrap and toss down some cheese. Then toss down some cranberries. Then some chicken. Then lay down some of the taco seasoning. Continue this process until you've made a nice layer. Put down enough cheese/chicken/cranberries so that the cheese will hold it all together. Then place the remaining burrito wrap on top of the whole deal. Brush some extra virgin olive oil on top of the topmost burrito wrap. Transfer to panini press set on medium-high. Grill press should have some extra virgin olive oil on it. Use the press to grill the whole mess for about 6-8 minutes, until cheese is oozing out the sides, and some nice grills marks start to show. Drag the thing out onto a plate, and cut stylishly into wedges.

If you don't own a panini press (you are not an insufferable hipster) then just put the whole thing in a large pan, and then put a larger pan on top of it, to weight it down. You can put additional weight into the topmost pan. Hum the theme to 'MacGuyver' as you do it, to show that this is how real men cook -- with whatever is available.

I like this recipe because of the dried cranberries. People always eat this thing I make thinking it's one step above Thomas' English Muffin Pizzas, and then spot the cranberry and reconsider. It's quick, dirty bachelor chow. If by some cosmic joke I found myself on a cooking show, this is the recipe I would make, for every entree of the competition.
Title: Re: The cooking thread!
Post by: iri on Mon, 20 May 2013, 10:03:16
Quote from: Halverson on Fri, 04 January 2013, 17:03:37
borscht
why do you put a "t" in the name? it's simply "borsch". also tomato paste... yuck!
Title: Re: The cooking thread!
Post by: zenuty on Mon, 20 May 2013, 10:38:06

i like this Raw Fish Salmon

i was many times delivery

My home near by store exist
Title: Re: The cooking thread!
Post by: CPTBadAss on Mon, 20 May 2013, 10:39:15
Bronuty, you pictures are always incredible. I want sashimi so bad now!

/me drools
Title: Re: The cooking thread!
Post by: Lanx on Mon, 20 May 2013, 11:27:28
rice- i only use sushi rice for everything. Don't buy the 6oz $4 rip off sushi rice you find in supermarkets, just try to find an asian grocer, you can normally find 5lbs for 6bucks or 20lbs for 20ish bucks. Now all sushi rice is, is short grain rice, i think it's really grown in california and japan. The two most common ones i find are boton and cali rose (spelling). Heck my walmart even has boton in the asian section now and it's cheaper than my asian grocer (as with all things walmart).

now i'm asian so at least until i was 18 i almost ate rice everyday for 18 years, hell even when we're sick moms make us rice porridge.

i have two types of rice cookers, an el cheapo 6 cup panasonic that my sister gave me when i moved out at 18, and also she gave me her "extra" zojirushi rice cooker for like 20cups. Both of these are literally my first and constant kitchen appliances.

oh i was taught how to cook rice in a normal steel pot, probably something everyone is scared of and rightly so, it's so easy to burn down and really a good rice cooker will set you free.

oh why do i use short grain rice (sushi rice)? i think it tastes better and it lasts in the fridge. As all of you know, if you put chinese food in the fridge, and you have a separate rice container, it'll be a solid white lump the next leftover day. That's because chinese restaurants use long grain rice (more known as jasmine rice) and this is just what happens, something about the starch and stuff. Short grain rice won't do this you can reheat left over short grain rice and it'll taste 80% as good as the day it was cooked.

last night i made my wifes favorite kimchi fried rice. all it is? pork/rice and put in kimchi.
Title: Re: The cooking thread!
Post by: SpAmRaY on Sat, 25 May 2013, 19:57:00
Quote from: Melvang on Mon, 20 May 2013, 08:09:40
When we get this post to 50 replies I will post my carrot cake and frosting reciepe.  Smoking guide will be posted upon completion of the Team Twerk giveaway.

Recipe please!

I like to cook simple things.

I'm a big ramen fan, especially for lunch during the week.
Title: Re: The cooking thread!
Post by: Melvang on Sun, 26 May 2013, 09:30:44
Alright guys.  This is close enough for my carrot cake and frosting recipe.  The cake is simple enough ray but the frosting is very touchy but very doable.  It is NOT a cream cheese frosting and will melt on you if room temp is to high or it sits in to warm of a car.  Will post sometime in the next day or two.  I am not going to attempt to post that from my phone.
Title: Re: The cooking thread!
Post by: SpAmRaY on Sun, 26 May 2013, 10:24:42
Quote from: Melvang on Sun, 26 May 2013, 09:30:44
Alright guys.  This is close enough for my carrot cake and frosting recipe.  The cake is simple enough ray but the frosting is very touchy but very doable.  It is NOT a cream cheese frosting and will melt on you if room temp is to high or it sits in to warm of a car.  Will post sometime in the next day or two.  I am not going to attempt to post that from my phone.

Awesome thanks!

If i can find my red velvet recipe and buttercream icing I will post it.
Title: Re: The cooking thread!
Post by: Melvang on Wed, 12 June 2013, 08:20:20
alright guys here is my recipe for my Carrot cake and frosting

alright here is the recipe for the cake itself

2 cup sugar
1 1/2  cup oil
4 eggs
2 cup flour unsifted not self-rising if using self rising flour omit baking soda
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
3 cup grated carrots I use baby carrots personally.  Its just what my mom uses so thats what I use.  She says the baby carrots are a touch sweeter. 

cream sugar and oil
beat in eggs one at a time
sift all dry ingredients together
mix together
add carrots mix in well
bake 1 hour at 350

and the frosting

Frosting
1 cup milk MUST BE 2% OR GREATER.  If you try and use 1% or skim milk there is not enough milk fat in it for it to even set up thick enough.  I personally use heavy whipping cream.
1/4 cup flour
salt no more than 1 teaspoon
1 cup butter not margerine or imitation butter of any kind.  Needs to be the real thing.
1 cup sugar
2 tablespoons vanilla extract  Real extract is prefered but imatation will work in a pinch so long as it is extract not flavoring.  For some added flavor try adding in Ό teaspoon of rum flavoring or substuting half the vanilla for almond extract.

Cook milk, flour and salt on low heat stirring CONSTANTLY until think like paste.  If you think its thick enough it isn't.
let cool and put in fridge for at least couple hours
cream butter and sugar
combine with milk flour mixture
add vanilla
beat until fluffy
if it is to runny than the first part of the frosting was not cooked long enough to get thick enough

Melvang
Title: Re: The cooking thread!
Post by: Lbeuol on Wed, 12 June 2013, 14:32:09
Title: Re: The cooking thread!
Post by: Endzone on Thu, 13 June 2013, 17:17:13
These are all "Tried & True" recipes that I have made hundreds of times over the past 40 years.  The Beef Manicotti is the very best one, but it has a long list of ingredients and takes a lot of time to made.  The Beef Stroganoff is pretty simple, and it is very good.  I'll try to post some pictures later.


Beef Stroganoff


Ingredients
•   3 to 4 lbs. of tenderized round steak or top sirloin steak
•   1 & 1/2 lbs. of fresh mushrooms
•   1 medium onion
•   flour, salt & pepper
•   6 or 7 cans of Campbell's Beef Consume soup
•   16-oz of sour cream
•   White rice or egg noodles
•   1 stick of butter

Directions
Put some flour in a large bowl and put a little salt & pepper in it and mix.  Then cut the steak up into small bit-size pieces.  Put the steak in the bowl of flour and firmly coat the outside of the steak with the flour.  Shake off all the excess flour from the meat. In a large frying pan put a large stick of butter in the pan and melt it on medium or medium-high heat.  Put the all the steak in the pan and cook and brown the meat for about 30 minutes turning every 5 minutes or so.  Add more butter if necessary.  In a separate pan dice the onions and cook in butter until tender and browned.  Slice the mushrooms and cook them in a separate pan with a little butter until tender.  After the mushrooms have cooked, drain the juice from the pan.  In a large 12-quart pot, combine the steak, onions & mushrooms.  Pour in the 6 cans of Campbell's Beef Consume soup.  Add 7th can if needed.  Set on medium heat until mixture begins to boil, and then reduce heat to medium-low.  Cook slowly for the next 2 hours until the mixture thickens.  Don't put a lid on top of the pot.  Stir every 5 minutes or so to prevent burning.  After 2 hours, add the sour cream.  DON'T FORGET TO ADD THE SOUR CREAM!  Stir in the sour cream and cook for 5 more minutes.  Boil egg noodles, and pour stroganoff over the rice or noodles. 

Optional:  Serve with vegetable and mashed potatoes and dinner rolls. 


-----------------------------------------------------------------------------------------------


Blueberry Buckle


Ingredients
•   1/4 cup butter
•   3/4 cup sugar
•   1 egg
•   2 cups flour
•   2 teaspoons baking powder
•   1/2 teaspoon salt
•   1/2 cup milk
•   2 cups fresh blueberries (rinsed well)

Directions
Cream butter, add sugar and beat until light.  Add egg and beat well.  Add milk alternately with flour, baking powder, and salt, beating until smooth.  Fold in the berries.  Put into greased 9X9X2 square pan and sprinkle with crumb topping.  Bake in preheated oven 375 degrees for about 30 to 35 minutes. 
--------------------------------------------------------------------------------------

Ingredients for Crumb Topping
•   1/4 cup soft butter
•   1/2 cup sugar
•   2/3 cup flour
•   1/2 teaspoon cinnamon

Blend all together and sprinkle on top of cake. This topping goes on before the cake goes in the oven.   


-----------------------------------------------------------------------------------------------


Chicken Breasts in Cream Sauce


Ingredients
•   8 boned and skinned chicken breasts
•   1 teaspoon salt
•   3 tablespoons flour
•   1 cup of sour cream
•   1 can of cream mushroom soup
•   1/2 cup sauterne wine


Directions
Mix together salt, flour, sour cream, soup and wine.  Spray pan with pam.  Good to use bottom of broiler pan.  Bake at 325 degrees for 2 hours.  Keep covered with foil.

Note: should double the recipe for more sauce.  When doubling use 1 cream of mushroom soup and 1 cream of chicken soup.


-----------------------------------------------------------------------------------------------


Chicken Salad


Ingredients
•   4 cups cooked chicken diced-(around 3 lg. breasts)
•   1/2 cup diced celery
•   1/2 cup chopped onions
•   1/2  of a small Kraft Stove Top chicken stuffing mix box. (This makes it real good.)
•   1 & 1/2 cups Hellman's mayonnaise

Directions
Mix all together and let it sit for about an hour.


-----------------------------------------------------------------------------------------------


Chocolate Praline Layer Cake


Ingredients
½ cup butter or margarine
Ό cup whipping cream
1 cup firmly packed brown sugar
Ύ cup coarsely chopped pecans
1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
1 & Ό cups water
1/3 cup oil
3 eggs

Topping
1. 1 & Ύ cups whipping cream
2. Ό cup powdered sugar
3. Ό teaspoon vanilla
4. 16 whole pecans—if desired
5. 16 chocolate curls—if desired

Directions
Heat oven to 350F.  In small heavy saucepan, combine butter, Ό cup whipping cream and brown sugar.  Cook over low heat just until butter is melted, stirring occasionally.  Butter and flour 2 8 or 9 inch cake pans.  Don't flour the sides—just butter.  Pour evenly into the cake pans.  Sprinkle evenly with chopped pecans.

In a large bowl, combine cake mix, water, oil and eggs.  Beat at low speed until moistened.  Beat 2 minutes at medium speed.  Carefully spoon batter over pecan mixture.

Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center.  Make sure cake is done.  Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last.  It takes a lot of heat to fully cook this cake.  Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer.  Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off.  It also goes on up-side-down like the bottom layer.  Then cool both layers for 1 hour in the refrigerator—important!! 

In a small bowl, beat 1 & Ύ cups whipping cream until soft peaks form.  Add powdered sugar and vanilla.  Beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up.  Spread with half of whipped cream.  Top with second layer, praline side up.  Spread top with remaining whipped cream.  Garnish with whole pecans and chocolate curls.  Store in refrigerator.


-----------------------------------------------------------------------------------------------


Ellies Strawberry Jello


Ingredients
•   2 pkgs (3 oz) strawberry jello
•   1 large pkg frozen strawberries (10 oz)
•   1 10-oz can crushed pineapple in heavy syrup
•   1 & 1/2 cups boiling water
•   1/2 cup chopped pecans
•   1 cup sour cream (let soften to spread easily)

Directions
Add boiling water to jello and sitr until dissolved.  Add strawberries (chopped up), pineapple and nuts and stir.  Pour half of mixture into pan (9 X 13) and chill until jelled.  When set, cover with sour cream and add remaining jello mixture.  Chill till ready to serve.


-----------------------------------------------------------------------------------------------


Hash Brown Casserole


Ingredients
•   32 ounce hash browns (1 large bag)
•   1 pint sour cream (16 ounces) (not Darigold)
•   1 can cream of chicken soup
•   3 bunches green onions - chopped
•   10 ounces of sharp cheddar cheese - shredded
•   1/2 stick melted butter (goes on top before baking)
•   2 to 4 cups of chopped ham
•   1 pound chopped cooked bacon
•   salt & pepper to taste

Directions
Combine all ingredients in bowl and pour into 9 X 13 buttered pan.  Top with butter and then bread crumbs.  Bake covered 1 hour at 325 degrees.
Note: use only white part of green onions.  Salt & pepper to taste.


-----------------------------------------------------------------------------------------------


LeRoy's Meatloaf


Ingredients
•   2.5 lbs. of 85/15 hamburger meat
•   1 large onion
•   1 large bell pepper
•   2 tablespoons of Mustard
•   1 tablespoon of salt
•   Black pepper to taste
•   1 large egg
•   1 sleeve of crushed crackers
•   1 15-oz can stewed tomatoes (I get Del Monte then chop into very small pieces)
•   About 3 tablespoons of ketchup
•   Several dashes tobasco sauce - optional.

Directions
Chop green bell pepper and onion into small pieces.  Mix all ingredents well and form into one large or two small loafs.  Bake on 4oo degrees for 30 minutes, then turn down to 325 for one hour.  Put several strips of bacon on each loaf for extra flavor if desired. Add bacon with 30 minutes left to cook. 


-----------------------------------------------------------------------------------------------


Pork 'N Potato Skillet


I have made this about 20 times.  It is really good.  Found it in a "Famous Brands" cookbook after I moved to Texas.


Ingredients
•   About 2 or 3 lbs. center cut pork chops or pork roast (without bone)
•   1 large package of Betty Crocker Au Gratin potatoes (box with dried potatoes, cheese, etc.)
•   Butter
•   4 or 5 large sticks of celery
•   1/2 cup to 3/4 cup Mayonnaise or Kraft Miracle Whip
•   Salt & Pepper to taste
•   Milk

Directions
Follow instructions on box of potatoes (add water & milk & butter & cheese and dried potatoes) and put all in a 8-QT pot.  Bring all to a slow boil onmedium low heat.  Actually I like to get the water/milk/cheese going first and add the potatoes later.  Cut up the celery (dice) and cook on mediumheat in a little oil.  Cook until tender and somewhat browned.  Cut up the pork in bit size pieces and cook in a large pan.  Don't overcook and dry out. Drain grease after cooking.  Put pork and celery in 8-QT pot. Add dried potatoes.   Let it all cook slowly for about 30 minutes on medium low heatand stirring occasionally.  Then add at least 1/2 cup of Miracle Whip or Mayonnaise.  You may even want to add a full cup.  This is what really givesthis casserole its flavor.  Those of you who are watching your fat grams will want to use less I guess.  Cook for about another 15 or 20 minutes oruntil dried potatoes are completely soft.  Eat by itself or serve with mashed potatoes or a vegetable.  It is good.


-----------------------------------------------------------------------------------------------


Potato Salad


Incredients:
•   6 large potatoes
•   2 hard boiled eggs
•   6 strips of fried bacon cut up into small pieces.   

Ingredients for Salad Dressing:
•   1 cup of Helllman's mayonnaise
•   1 cup of Miracle Whip
•   2 teaspoons of vinegar
•   1 teaspoon of mustard for coloring - or less
•   2/3 cup of sugar--actually use just a little bit less!

Directions
Boil 6 large potatoes until cooked through and then cool and peal skin.    Cut into small cubes.  Boil eggs and cut into small pieces and then set aside.  Cook bacon in pan and then cut into small pieces.  Set aside. 

The salad dressing is the key to making this recipe taste good.  Combine equal amounts of Hellman's mayonnaise and Miracle Whip salad dressing.  Then add mustard mostly for a light off-white coloring.  Add the vinegar.  Add sugar, but use a little less than 2/3rds of a cup.  Taste salad dressing and if it is too sweet, add just a little more vinegar.  If it is too tart, add a little more sugar.  This dressing requires a lot of sugar and the right taste is sweet and a little tart at the same time.  Add the bacon bits and chopped hard boiled eggs to the salad dressing.  Pour the dressing into the potatoes and mix well.


-----------------------------------------------------------------------------------------------


Shrimp Dip


Ingredients
•   24 oz sour cream (I don't like Darigold.  I use Daisey or other)
•   1 tsp horseradish
•   12 oz bottle Heinz Chili Sauce
•   1 8-oz package of Philadelphia Cream Cheese
•   2 cans of "broken shrimp"  This is in the tuna fish section, etc. 

Directions
Mix all real good with electric mixer and then add the shrimp and stir.

Serve with Tostitos White Corn Restaurant Style Chips


-----------------------------------------------------------------------------------------------


Sloppy Joes


Ingredients
•   1-lb hamburger
•   2 med onions diced
•   1/2 lg green pepper diced
•   1 lg carrot diced
•   1 & 1/2 cups celery cut in small pieces
•   2 tbsp vinegar
•   2 tbsp brown sugar
•   4 tbsp catsup
•   2 (8-0z ) cans tomato sauce

Directions
Brown hamburger and drain. add all ingredients to hamburger and simmer a long time until thick.


-----------------------------------------------------------------------------------------------


Spaghetti Sauce

Ingredients:
•   5 ribs celery
•   3 med mild onions
•   2 clove of garlic
•   4 tsp crushed dry parsley
•   2 tsp crushed basil
•   4 tsp cavenders seasoning
•   1.5 lb. ground Beef
•   1 lb ground pork (Smithfield packages at Krogers)
•   2 lg can crushed tomatoes (28oz)
•   2 12-oz can tomato juice 
•   4 packs sweet n low or splenda (to taste--maybe just use 2 or 3)
•   pinch baking soda
•   salt and pepper
Optional:    Just add a pinch of nutmeg.  Don’t add any Cayenne pepper—just a little black pepper and salt.
Directions
Chop onion & celery and sautee in olive oil and butter until soft and somewhat browned. Cook on medium or medium-low heat.  Chop garlic and add.  Cook meats in separate skillet and break into smallest pieces possible.   Drain the grease.  Transfer onion mix to large pot (at least 12 qt.) and add the meats.  Add tomatoes and tomato juice and wait till simmers. Add pinch of baking soda and stir. This helps take the acid out of the tomatoes. Add spices , salt and pepper to taste. Add sweetener to taste.   

Add Mostocholli shells to convert to Mostocholli or serve over spaghetti or use with Manicotti recipe. 


-----------------------------------------------------------------------------------------------


Beef Manicotti


This is the way Mr. Frandoni, the Italian chef from the old country used to make it.  I knew him in Cincinnati when I was a teenager and he must of been about 75 years old at the time.  So I think this is a recipe that is really old.  He came to America in 1910. 

Some people tell me this is the best food they ever ate in their life, and the rest just say it is delicious.

Ingredients
(makes about 20 shells)

•   4 medium yellow onions
•   3 ribs celery
•   1-oz Olive oil
•   1 stick butter
•   2 clove of garlic 
•   Small bunch parsley leaves (About 8 stems, fresh)
•   teaspoon Basil 
•   2 lb ground beef
•   2 lb ground pork (not seasoned just regular ground pork)
•   2 small pkg frozen spinach (chopped)
•   2 8-oz Philadelphia Cream Cheese
•   1 cup bread crumbs
•   Romano & Parmesan Cheese (Kraft green tube thing)
•   6 eggs (white and yolk)
•   1/3rd teaspoon red pepper
•   1/3rd teaspoon black pepper
•   1/2 teaspoon nutmeg
•   Manicotti shells

Directions
Put meat in skillet and chop into smallest pieces possible.  After meat has cooked, drain grease in strainer and set aside.  In a large separate pan melt the butter and add the olive oil.  Chop onions (medium size) and celery and braise in the pan.  Chip parsley, garlic, and add them.  Add Basil.  Braise everything for at least 30 minutes on medium to medium low heat.  Transfer this mix into a large pot and add the meat.  It is important to let the meat cook with the onion mix for about 15 minutes so that the flavor is transferred to the meat.  Then add spinach (drain juice first) and mix: add Philadelphia Cream Cheese and mix: add bread crumbs and mix.  Remove from heat and add eggs (yolks and whites) and mix well.  Put it back on the heat and add peppers and nutmeg.  Cook for about 5 more minutes.  Cook the manicotti shells first in boiling water.  Then fill the shells with the filling and place in a 9 X 13 metal pan.  Put a layer of spaghetti sauce in the pan first and then add the shells.  Top the shells with spaghetti sauce and then sprinkle with the cheese.   Place in oven covered at 350 degrees to heat.  Takes at least 1 & 1/2 hours and maybe more to heat up.   Use any spaghetti sauce you want like Ragu, Prego, or make your own. 

Don't use Syracuse pork from Tom Thumb


-----------------------------------------------------------------------------------------------


Swedish Pineapple Cake


Ingredients
•   20-oz can crushed pineapple with the juice
•   2 eggs
•   2 cups flour
•   2 cups sugar
•   1/2 cup nuts
•   2 teaspoons baking soda

Directions
Beat together and bake at 350 for 40 to 45 minutes.  Use 9 X 13 metal pan greased and floured.

Ingredients for Icing
•   1 stick of butter
•   1 8-oz cream cheese
•   1 & 3/4 cup powdered sugar
•   1/2 cup nuts
•   1 teaspoon vanilla

Directions
Mix together.  Pour over cake while hot.
Title: Re: The cooking thread!
Post by: Endzone on Thu, 13 June 2013, 17:40:00
(http://i1132.photobucket.com/albums/m565/Endzone2/P7250760manualX.jpg)



(http://i1132.photobucket.com/albums/m565/Endzone2/P6278186manual_resized_12.jpg)



(http://i1132.photobucket.com/albums/m565/Endzone2/P6081120manual_Adobe_X.jpg)



(http://i1132.photobucket.com/albums/m565/Endzone2/PC195045_manual_resized_12.jpg)

Title: Re: The cooking thread!
Post by: Rendom on Thu, 13 June 2013, 17:58:50
Quote from: JPG on Fri, 04 January 2013, 21:06:40
I cook everyday. When I was young, I never cooked. Then I got a girlfriend and we moved to an apartment. Then I learned that she didn't like to cook and was in fact pretty bad at it. So I learned and now consider myself quite a good cook.

The thing I do the most when I want to cook something new is to go on the web, find like 2-4 recipes for what I want, and then it becomes easy to identify what are the core elements of the recipe and what are the variations. Then I decide on the variations based on my tastes and inspiration of the moment.

One of my most prized recipe is my spaghetti sauce. It's just awesome and quite healty too.

Here's one of my favorite super super easy recipes I "invented":

1. Cook some pasta. I recommend rotinis or fusilis
2. Cut an onion in dices and also a green onion (small slices)
3. Cook some minced meat (I use horse meat because it is WAY healthier than beef and I always have some in the freezer) I'd say around 300g (around half a pound)
4. Add the onions with the meat when it is half cooked so that the onions are not too backed. You want them to keep some puch
5. When the pasta is cooked, removed the water and put them back in the cauldron
6. Add the meat/onion mix and add the green onion (uncooked)
7. Add a can of diced tomatoes (San marsano are the best, try not to get some too cheap ones)
8. Add some grated cheeze on it to your taste (I recommand strong cheddar, but you can try the one you prefer I suppose)
9. Mix it all up and you have a really tastefull dish that cost not a lot and takes not much time to do (basically, you cut and cook then meat while the pasta is cooking)
10. Add peper and salt as you want. You can in fact add the spices that you see fit.

Note: Adding the cold can of tomatoes and the cheeze will make this dish not as hot as you would want, so you can let it eat up after you mix everything, or put your plate a few second in the microwave to get it back to the right temperature.

Also, this recipe gives you like 4 big portions, more if you dont have my appetite lol!

Remember to add salt and oil into your pasta while it is cooking in the water.

I am gonna try your recipe. ; D

Common mistake people always do, you can taste the difference.
Title: Re: The cooking thread!
Post by: Thimplum on Thu, 08 August 2013, 12:16:37
Quote from: Endzone on Thu, 13 June 2013, 17:40:00
Show Image
(http://i1132.photobucket.com/albums/m565/Endzone2/P7250760manualX.jpg)




Show Image
(http://i1132.photobucket.com/albums/m565/Endzone2/P6278186manual_resized_12.jpg)




Show Image
(http://i1132.photobucket.com/albums/m565/Endzone2/P6081120manual_Adobe_X.jpg)




Show Image
(http://i1132.photobucket.com/albums/m565/Endzone2/PC195045_manual_resized_12.jpg)

That looks soooo good...
Title: Re: The cooking thread!
Post by: JPG on Thu, 08 August 2013, 12:25:28
Quote from: Rendom on Thu, 13 June 2013, 17:58:50
Quote from: JPG on Fri, 04 January 2013, 21:06:40
I cook everyday. When I was young, I never cooked. Then I got a girlfriend and we moved to an apartment. Then I learned that she didn't like to cook and was in fact pretty bad at it. So I learned and now consider myself quite a good cook.

The thing I do the most when I want to cook something new is to go on the web, find like 2-4 recipes for what I want, and then it becomes easy to identify what are the core elements of the recipe and what are the variations. Then I decide on the variations based on my tastes and inspiration of the moment.

One of my most prized recipe is my spaghetti sauce. It's just awesome and quite healty too.

Here's one of my favorite super super easy recipes I "invented":

1. Cook some pasta. I recommend rotinis or fusilis
2. Cut an onion in dices and also a green onion (small slices)
3. Cook some minced meat (I use horse meat because it is WAY healthier than beef and I always have some in the freezer) I'd say around 300g (around half a pound)
4. Add the onions with the meat when it is half cooked so that the onions are not too backed. You want them to keep some puch
5. When the pasta is cooked, removed the water and put them back in the cauldron
6. Add the meat/onion mix and add the green onion (uncooked)
7. Add a can of diced tomatoes (San marsano are the best, try not to get some too cheap ones)
8. Add some grated cheeze on it to your taste (I recommand strong cheddar, but you can try the one you prefer I suppose)
9. Mix it all up and you have a really tastefull dish that cost not a lot and takes not much time to do (basically, you cut and cook then meat while the pasta is cooking)
10. Add peper and salt as you want. You can in fact add the spices that you see fit.

Note: Adding the cold can of tomatoes and the cheeze will make this dish not as hot as you would want, so you can let it eat up after you mix everything, or put your plate a few second in the microwave to get it back to the right temperature.

Also, this recipe gives you like 4 big portions, more if you dont have my appetite lol!

Remember to add salt and oil into your pasta while it is cooking in the water.

I am gonna try your recipe. ; D

Common mistake people always do, you can taste the difference.

In fact, I never add salt to my water when I cook and I very rarely add salt to my food in general. Salt is not so good for the health and there is so much in so many food that I eat plenty enough already. But for sure if you prefer to salt your water, just add it. Basically, you just cook your pasta like you prefer them!
Title: Re: The cooking thread!
Post by: oTurtlez on Thu, 08 August 2013, 12:33:59
Simplest recipe ever for a nice Ramen Egg Drop Soup.

Your choice of Ramen style noodles (I had to use Maruchan :( )
Two Eggs
Seasonings to your taste (I just use salt)
3  - 4 cups of water (depends how much broth you want)

Simply bring water to a boil in a pot, add noodles and seasoning.
Once they get about 3/4 the way done, crack two eggs into a bowl and scramble them, or alternatively keep yolks unbroken.
Pour the eggs into the water and wait for them to fluff up. Don't reduce heat, but continue to stir once you've added them.
After a good minute or so the eggs should be cooked in the soup.
All you've got to do now is drain excess broth and serve :)

Simple, but the most recent recipe I learned and I love it.
Title: Re: The cooking thread!
Post by: Cafiend on Thu, 08 August 2013, 13:06:37
Uh oh the battle between those that salt the pasta water and those who don't... i don't!!  ;)





Title: Re: The cooking thread!
Post by: SpAmRaY on Thu, 08 August 2013, 13:09:40
Was gonna post this up but don't think I ever did....quick and easy meal!

[attachimg=1]

This is fresh pork sausage.

[attachimg=2]

some yellow rice and a can of tomatoes and okra

[attachimg=3]

the result

It was a hit with everyone.
Title: Re: The cooking thread!
Post by: Thimplum on Thu, 08 August 2013, 14:02:04
(http://i.imgur.com/lKOCQD4.jpg)

Some chocolate covered toffee that I(obscured) made a while back.
Title: Re: The cooking thread!
Post by: SpAmRaY on Mon, 19 August 2013, 14:16:59
Another let's try this out meal....

This one was ground beef, cabbage, tomatoes, a little water and red beans and rice.

[attachimg=1]

ready to eat

[attachimg=2]

jalapeno jelly on toast


[attachimg=3]

before stirring in sriracha sauce, salt and pepper
Title: Re: The cooking thread!
Post by: noisyturtle on Mon, 19 August 2013, 16:48:29
Quote from: SpAmRaY on Mon, 19 August 2013, 14:16:59
Another let's try this out meal....

This one was ground beef, cabbage, tomatoes, a little water and red beans and rice.

(Attachment Link)

ready to eat

(Attachment Link)

jalapeno jelly on toast


(Attachment Link)

before stirring in sriracha sauce, salt and pepper

http://www.reddit.com/r/****tyfoodporn (http://www.reddit.com/r/****tyfoodporn)

edit: dat language filter tho. Thanks Obama.
Title: Re: The cooking thread!
Post by: Thimplum on Mon, 19 August 2013, 16:50:38
Quote from: noisyturtle on Mon, 19 August 2013, 16:48:29
Quote from: SpAmRaY on Mon, 19 August 2013, 14:16:59
Another let's try this out meal....

This one was ground beef, cabbage, tomatoes, a little water and red beans and rice.

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ready to eat

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jalapeno jelly on toast


(Attachment Link)

before stirring in sriracha sauce, salt and pepper

http://www.reddit.com/r/****tyfoodporn (http://www.reddit.com/r/****tyfoodporn)

edit: dat language filter tho. Thanks Obama.

Actually GH mods.
Title: Re: The cooking thread!
Post by: SpAmRaY on Thu, 29 August 2013, 13:09:45
So here was last nights quick and easy supper idea.

here is a quick 'sandwich' i threw together out of things I could find in the fridge.

a tortilla with mustard and sriracha, lettuce, hamburger patty and a cheese stick  :thumb:

I had pickles on the side  ;D

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Title: Re: The cooking thread!
Post by: SpAmRaY on Wed, 11 September 2013, 07:24:41
Just like waiting on a group buy.....will have some tasty snacks....soon  :o

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