The cooking thread!

[Halverson]

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.

[kmiller8]

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.

[tjcaustin]

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

[esoomenona]

I made some burgers last night with cheese cubes and bacon bits cooked in. They were delicious.


Edit: wouldn't let me attach picture. Imgur to the rescue.

[hashbaz]

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.

[Halverson]

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.

[Halverson]

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!

[Halverson]

Mmm borscht. Little red from the tomato paste, but oh so good.

[tjcaustin]

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.

[Halverson]

No hate allowed here bro, just the joy of cooking.
So come join us in northern Ontario for some wine and food!

[tjcaustin]

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

[YoungMichael88]

Show Image

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.

[Halverson]

I bought 2 tubs of sour cream, and figured its not enough!

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

[The_Beast]

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

[tjcaustin]

I bought 2 tubs of sour cream, and figured its not enough!

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

Goddamned mushrooms...

/haughtychef

[SmallFry]

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:))

[asura]

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!

[Acetrak]

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, jalapeño 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!

[reverkiller]

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!

[NikoGasm]

I make some killer onion rings. I'll probably make them some time this week, I'll post a picture.

[JPG]

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!

[KangarooZombies]

I just made some pretty rad nacho's.  )

[Halverson]

I just made some pretty rad nacho's.  )

Were they stacked to the heavens??

[tjcaustin]

I just made some pretty rad nacho's.  )

Were they stacked to the heavens??

Nachos have to be stacked to the heavens

[jdcarpe]

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.

[tjcaustin]

beans turn chili into stew

[jdcarpe]

I don't use them, but I'll put them in there if requested. Some people like them.

[JPG]

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 

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!

[JPG]

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!

[Melvang]

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.

[CPTBadAss]

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

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?? 

[Melvang]

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.

[CPTBadAss]

Sounds good 

[Tym]

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.

[Melvang]

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

[nubbinator]

Sorry for the crappy pic, but the only one I have:



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.

[noisyturtle]

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.

[Badwrench]

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 

[Halverson]

I'm so hungry now!!!

Time to eat a hotdog

[WhiteFireDragon]

I can cook rice and ramen. Most people don't consider this cooking, but put it this way: The rice won't cook itself.

[noisyturtle]

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.)

[SmallFry]

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.

[Melvang]

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.

[Flyersfan1]

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.

[Krogenar]

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.

[iri]

borscht

why do you put a "t" in the name? it's simply "borsch". also tomato paste... yuck!

[zenuty]

i like this Raw Fish Salmon

i was many times delivery

My home near by store exist

[CPTBadAss]

Bronuty, you pictures are always incredible. I want sashimi so bad now!

* CPTBadAss drools

[Lanx]

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.

[SpAmRaY]

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.