This Is The Cooking Thread.

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Gort
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Re: This Is The Cooking Thread.

Post by Gort » Sat Dec 10, 2011 10:44 pm

Oh, another suggestion for Rkod:

Serve baklava for dessert. It's very popular among Muslims. Since you're considering the addition of a Jewish dish as a "sacrilegious" gesture, perhaps mixing up religions further would better serve your purpose. Beside, it tastes really good!

Only, all those religions are from the Abrahamic tradition, so perhaps you should put in some Buddhist or Hindu dishes. They taste pretty good, too, although your traditionalists would probably blanch at their inclusion.
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Re: This Is The Cooking Thread.

Post by DJ Rkod » Sun Dec 11, 2011 1:54 am

Gort wrote:Will that boiled corn still be on the cob? Can you even get that in December?
Nah, dear ol' dad hasn't been able to bite into things like that for many years, so we always go off the cob, generally frozen this time of year. It's not optimal but it usually goes over just fine, adds some more color to the table, and ultimately it's just a side dish so if it's not the most stupendous thing in the world, well.

Great suggestions all around! I am looking into some rutabaga-ish gratins and baklava sounds like a great addition since I'm already grabbing phyllo dough for the strudel.
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Wed Jan 25, 2012 1:38 pm

Fairly simple, wintry salad I made last night:
Image

Ingredients

1 tbsp olive oil
400g pack good quality sausages
1 red onion , roughly chopped
1 heaped tbsp wholegrain mustard
1 tbsp light muscovado sugar
16 cherry tomatoes
2 Little Gem lettuces
1 large avocado
¼ cucumber
1 tbsp red wine vinegar
Crusty bread , to serve

Method

1. Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
2. Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.
http://www.bbcgoodfood.com/recipes/1646 ... sage-salad
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Re: This Is The Cooking Thread.

Post by Birdie Num Nums » Fri Jan 27, 2012 2:03 am

You know, I don't think I have ever had a soup at a restaurant or a home that tasted any better than a soup from a can. This could just be because I haven't been to very good restaurants (though in working on a cooking show I have been to quite a few of the local five stars, so I'm not so sure about that), or it could just be that I have unsophisticated tastes. But it got me wondering if any of you know of some really amazing soup recipes that'll knock my socks off if I can make it without goofing up.
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Re: This Is The Cooking Thread.

Post by ribbon » Fri Jan 27, 2012 2:07 am

The easiest soup recipe in the world is also my favorite:
chicken broth
garlic
white beans (canned is easiest so you can just throw them in the broth to heat)
salt
pepper
pesto
& OBVIOUSLY parmesan cheese to sprinkle over the top

Amount the ingredients according to your taste. So hearty & omguh so delicious. You really just throw it all in a pot until it's hot.
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Re: This Is The Cooking Thread.

Post by ribbon » Fri Jan 27, 2012 2:35 am

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Re: This Is The Cooking Thread.

Post by Birdie Num Nums » Fri Jan 27, 2012 2:47 am

I cannot wait to introduce those to my face.
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Re: This Is The Cooking Thread.

Post by ribbon » Fri Jan 27, 2012 2:50 am

:D

Hope you enjoy! I'm so fucking lazy, that's how you know they're easy.
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Tue Jan 31, 2012 2:49 pm

So good.
Image

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 large eggs, at room temperature
1/2 tsp vanilla essense
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, 12 teaspoons. (1 teaspoon for each cupcakes)

Preheat oven to 325F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes or until a cake tester comes out clean.

Remove to a wire rack to cool completely.

Makes 12 delicious cupcakes.
http://novice-baker.blogspot.com/2008/0 ... overy.html
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Re: This Is The Cooking Thread.

Post by ribbon » Wed Feb 01, 2012 5:06 am

I'd like to try quinoa, but no idea where to start recipe-wise. Suggestions?
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Re: This Is The Cooking Thread.

Post by Birdie Num Nums » Wed Feb 01, 2012 5:13 am

Nutella Cupcakes!!!!! I am definitely making those sumbitches this weekend.

Still haven't gotten around to the soups. :(
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Re: This Is The Cooking Thread.

Post by ribbon » Wed Feb 01, 2012 5:15 am

There's always time!
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Thu Feb 02, 2012 5:24 pm

Birdie Num Nums wrote:Nutella Cupcakes!!!!! I am definitely making those sumbitches this weekend.
How did they turn out?
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Re: This Is The Cooking Thread.

Post by Birdie Num Nums » Fri Feb 03, 2012 10:51 pm

JediMoonShyne wrote: How did they turn out?
Well, er, hold your horses, now! It's not the weekend just yet!

(Whisper: Might actually make them next weekend though because of Valentine's Day. Shhh.)
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Sun Feb 12, 2012 5:56 pm

Stuff I am going to make tonight, steak with a spicy mustard, garlic, and rosemary rub. A beet, sweet potato and onion hash, a simple salad with iceberg lettuce, grape tomatoes, chives, feta cheese and homemade dressing. And some pita bread, but evil don't do dough, so i will be buying that.
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Re: This Is The Cooking Thread.

Post by Insipid Commentary » Mon Feb 13, 2012 1:56 am

ribbon wrote:I'd like to try quinoa, but no idea where to start recipe-wise. Suggestions?
You can use quinoa any place you'd normally use rice. The ratio is the same - 1 part quinoa to 2 parts water.


You can even do my super easy pilaf with it. I'm taking this recipe just out of my head and I usually just eyeball most of this so warning it may not be perfect but I'll give it my best shot.


1 T. olive oil
1/2 bell pepper, diced
1 stalk celery, diced
1/2 onion, diced
1 c. quinoa
2 c. chicken stock
1 clove garlic, minced
1 t. salt ( a little more if you're using low sodium stock)
1 t. paprika
1 t. black pepper
1/2 t. cayenne pepper
1/4 c. chopped flat leaf parsley

Heat the oil in a medium frying pan on medium high. Saute the veggies till just soft. Add the quinoa stirring continually until it starts to get a toasty smell. Add the chicken stock, spices and parsley, stir together. When the stock starts to bubble turn heat down to simmer and cover. Cook for 15 minutes or so (until the quinoa is soft) stirring one or twice. Remove from heat and let sit for about 5 min or so.
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Re: This Is The Cooking Thread.

Post by ribbon » Mon Feb 13, 2012 2:01 am

Sounds awesome, thank you!
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Re: This Is The Cooking Thread.

Post by Insipid Commentary » Mon Feb 13, 2012 2:03 am

ribbon wrote:Sounds awesome, thank you!
You're welcome! If you decide to make it let me know if it worked for you.
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Re: This Is The Cooking Thread.

Post by ribbon » Mon Feb 13, 2012 2:04 am

I surely will, :).
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Thu Mar 29, 2012 8:47 am

FOOD.

Image
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Sat Apr 07, 2012 8:54 am

So, EASTER. Food. What is everyone cooking, this weekend?

Today, I'm making these with my daughter:

Image

But tomorrow, a full on roast dinner.
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Thu May 03, 2012 8:56 am

This show is going to kill me, AHHHHHHHHHHHHH.

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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed May 30, 2012 1:21 am

Stuff I am making:

Panko, parsley, and garlic breaded chicken breasts pounded flat and with goat cheese, brie, chorizo salami and prosciutto rolled up inside. So like a riff on chicken cordon bleu, but it will look like super pretty pin wheels when plated and sliced in half.

A whole berry cranberry sauce with a cabernet sauvignon and chicken stock reduction, which had whole peppercorns steeped in it.

A 'hash' or roasted finely cubed beets and thinly sliced yellow onion, tossed just in extra virgin olive oil, kosher salt and fresh cracked black pepper prior to roasting. I was intending to bring some sweet potato into play as well but I totally spaced on picking on up at the grocery store earlier today. Such is life.

And for something fresh I made a salad of halved grape tomatoes, diced shallot, parsley, extra virgin olive oil, white wine vinegar, a splash of balsamic, a tiny spoon of spicy mustard, dried thyme and oregano, kosher salt and fresh ground pepper.

It's still in progress, but hopes are high.
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Re: This Is The Cooking Thread.

Post by Macrology » Wed May 30, 2012 2:26 am

I am currently making what might turn out to be the best pot of jambalaya I've ever made. It's a pretty regular recipe of mine, and now I've honed it down to a science. Shall update once consumed.
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Re: This Is The Cooking Thread.

Post by Mean Old Bastard Ed » Wed May 30, 2012 2:59 am

I discovered last weekend that I can not only poach an egg, but also use one to make a pretty decent eggs benedict. Which to me is like a tiny little glowing bright spot in a life of failure.
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed May 30, 2012 5:08 am

Sex plate:

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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed May 30, 2012 5:09 am

Goddamn, that shit is blurry. Oh well, good at cooking, terrible at photography.
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Re: This Is The Cooking Thread.

Post by Macrology » Wed May 30, 2012 6:27 am

I would eat that, blurry or not.

The jambalaya, by the way, was fantastic. Definitely the best I've ever made, both by my estimation and by unanimous consensus of the five other people who partook. If any of y'all come to New Orleans I'll rustle ya up some.
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Re: This Is The Cooking Thread.

Post by Philosophe rouge » Wed May 30, 2012 2:39 pm

blurry just means you're being "arty"
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed May 30, 2012 11:47 pm

I used up my leftovers:

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Re: This Is The Cooking Thread.

Post by Evil Prevails » Sat Jul 21, 2012 10:23 pm

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Re: This Is The Cooking Thread.

Post by Evil Prevails » Sun Jul 22, 2012 2:41 am

Goddamn fucking damnit motherfucker, that was tasty.
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Re: This Is The Cooking Thread.

Post by Das » Sun Jul 22, 2012 2:41 am

Food porn.
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Re: This Is The Cooking Thread.

Post by LadyStranger » Tue Jul 24, 2012 3:54 am

Chopped is making me think I could attempt a tasty Guava Salsa.

ffffff.
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Tue Aug 14, 2012 11:40 pm

Today at work I was excitedly thinking about recipes and riffs I wanted to try out tonight, then instead I broke year old hard taco shells into bite sized pieces and used them to scrape salsa out of a mixing bowl.
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Re: This Is The Cooking Thread.

Post by Andrew Ryan » Wed Dec 05, 2012 3:29 am

I've been dining out way to much since I've moved, but went to this place (Round Premium Burger) the other day ( a friend recommended it), and its up there with the best burgers in the city (but not quite on Umami or Stout's level). They let you customize everything and make pretzel bread buns they coat with a little butter. It has a light sweetness to it. Their sweet potato fries are outrageously good, and taste a bit like Balathazar's from New York since they use peanut oil. All of their sauces are made in house, and the chipotle ketchup is my favorite. The ranch has a nice kick to it.

This burger has some buffalo sauce (that was thickened probably with a little cream), applewood smoked bacon, breaded and fried jalepenos, and a little onion. Burger, fries and a drink is about 12 bucks.

Image
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed Dec 05, 2012 3:31 am

Where the fuck is the cheese?
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Re: This Is The Cooking Thread.

Post by Andrew Ryan » Wed Dec 05, 2012 3:38 am

Ah, forgot to mention that. There is gorgonzola dolce on the bottom of the bun.
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Wed Dec 05, 2012 3:48 am

Awesome. That is a damn fine looking burger, and thickening buffalo sauce with cream and the deep fired jalapenos, that is something I could see working in to my own creative kitchen endeavors later.
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Re: This Is The Cooking Thread.

Post by Das » Wed Dec 05, 2012 3:49 am

Andrew Ryan wrote:Ah, forgot to mention that. There is gorgonzola dolce on the bottom of the bun.
That's fucking smart, is what that is.

Is the meat 80/20, because it looks that way.
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Re: This Is The Cooking Thread.

Post by Andrew Ryan » Wed Dec 05, 2012 4:40 am

I didn't mean on the bottom of the bun, I meant the bottom bun.

The place is catered towards taste not health, so 80/20 is a pretty good guess. I'd have to think thats right.
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Re: This Is The Cooking Thread.

Post by The Bad Guy » Wed Dec 05, 2012 4:42 am

I've been dining out more frequently at this Chinese restaurant near me called Han Dynasty which features some more authentic style Chinese food. Everything they serve there is very tasty, but I took a real liking to this Crispy Rice Style dish with chicken. You can also get it with Shrimp, Pork, Beef, or Rabbit.

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Re: This Is The Cooking Thread.

Post by Andrew Ryan » Mon Dec 17, 2012 12:16 am

So my roommate bought a Vitamix. I think this is going to change my cooking life. What miracle of a machine. I threw in butternut squash (deseeded and sliced), almond milk, some onion, cumin and pepper, let it blend for a few minutes, and I had piping hot butternut squash soup. The speed of the blades work so fast that it actually can make soup in 3-4 minutes.
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Mon Dec 17, 2012 1:00 am

Did you run it through a sieve after?
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Re: This Is The Cooking Thread.

Post by Kayden Kross » Mon Dec 17, 2012 1:04 am

EVIL, BABY, do you ever use recipe blogs? Know of any goods ones?
yours truly,
kayden kross.
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Re: This Is The Cooking Thread.

Post by Evil Prevails » Mon Dec 17, 2012 2:17 am

Kayden Kross wrote:EVIL, BABY, do you ever use recipe blogs? Know of any goods ones?
To be honest, my go to is either Tyler Florence's Ultimate recipe page, or Cooking for Engineers.
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Re: This Is The Cooking Thread.

Post by snapper » Mon Dec 17, 2012 2:32 am

poiresauchocolat.net is my favourite for desserts
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Re: This Is The Cooking Thread.

Post by JediMoonShyne » Wed Jan 09, 2013 2:13 pm

These are so good, and easy!

Image

Chocolate Crinkle Cookies

175g plain chocolate , chopped
4 tbsp unsalted butter
175g plain flour
½ tsp baking powder
2 eggs , at room temperature
150g caster sugar
1 tsp vanilla extract
60g icing sugar

Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.

Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.

Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.
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Re: This Is The Cooking Thread.

Post by Philosophe rouge » Thu Jan 10, 2013 3:19 am

mayo on pizza, too good but death
Everything around me is evaporating. My whole life, my memories, my imagination and its contents, my personality - it's all evaporating. I continuously feel that I was someone else, that I felt something else, that I thought something else. What I'm attending here is a show with another set. And the show I'm attending is myself. Fernando Pessoa

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Re: This Is The Cooking Thread.

Post by The Butcher » Thu Jan 10, 2013 3:22 am

Philosophe rouge wrote:mayo on pizza, too good but death
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