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KCar
01-29-2009, 10:13 PM
I figure there are some culinary types on this forum, and the food abomination thread needs its more upbeat counterpart.

Tonight I cooked a chick-pea pasta (from the Moosewood Low-fat cookbook) where half the chick peas and tomatos were blended to create a thick sauce for some penne, and then topped with a sprinkle of feta. (It was seasoned with thyme, if anyone cares).

The other night, I made a carrot/ginger/coconut cream soup that was pretty okay, followed by a portobello mushroom risotto with chestnuts. I bought the chestnuts dried at a local asian market (St. John's has two, though both aren't exactly shining examples of their kind), and though I soaked them for hours beforehand and cooked them with the rice, I think they could have used a little more moisture. Aw well, live and learn.

I've also been experimenting with breads lately - I started with this pretty simple herbed cottage cheese bread a little while ago, and this week I baked a few basic whole wheat loaves to last me until the weekend. I've been pretty happy with it all around.

Pics encouraged - show us what you can do!

Chu
01-29-2009, 10:17 PM
I didn't cook anything today, but last night I made some unadon (http://en.wikipedia.org/wiki/Unadon). I'd take a picture, but I just finished eating the last of it.

DemoWeasel
01-29-2009, 10:18 PM
I fixed myself a bowl of cereal.

Wolfgang
01-29-2009, 10:30 PM
I made a huge, perfect cheeseburger with a mountain of lettuce and a side of my favorite smiley face potatoes (http://farm4.static.flickr.com/3038/2947358233_a6c2656a95.jpg?v=0). It was well done, motherfucks. My meat's already dead, I don't need it to bleed more. You people just don't know how cooked food is supposed to taste, preferring to subsist on whatever roadkill you find clinging to life that you can bludgeon with a rock.

edit: that was pretty hateful, even for me. Fortunately someone's going to say something about eating meat well-done that will justify it. I'm a genius, again!

Brickroad
01-29-2009, 10:31 PM
Thin crust pizza with bacon, mushrooms and green peppers.

It was heavenly. In fact I'm going to go get another slice RIGHT NOW.

UnChocolate
01-29-2009, 10:31 PM
I made some hamburg. It was my first time, and it went pretty well.

Violentvixen
01-29-2009, 10:34 PM
I didn't cook tonight either, but I've been finishing off this casserole (http://www.parents.com/recipe/vegetables/spinach-and-chicken-pie/) over the week. I make it without onions and with extra red pepper flakes. I also don't use as much dough because I don't own a pan deep enough for the eight layers or whatever nonsense they ask for. I just do a bottom one, one in the middle and one on top.

Willm
01-29-2009, 10:36 PM
I made chili for myself and a few friends today. It was the first time I made it entirely by scratch, and it was pretty amazing. Homemade chili powder is infinitely better than the premade stuff.

Thank you Alton Brown for helping me make the best chili ever!

Issun
01-29-2009, 10:37 PM
Saturday, I am going to make grilled (fried, really, but who cares?) cheese sandwiches. Butter, obviously, but also a kiss of olive oil. And I will be using Swiss, sharp cheddar, and Beecher's Flagship cheese. With Franz bakeries' Oregon Trail wheat bread. It has pockets of honey.
Oh, yeah.

Tomm Guycot
01-29-2009, 10:49 PM
Egg and bacon sandwich alongside vegetable soup and pineapple.

Lakupo
01-29-2009, 11:00 PM
Pizza! My sister's a server at a local vegetarian restaurant, and occasionally the chefs pass on some extras they have, like cooked pasta, or a gigantic bag of par-cooked potatoes, or a blob of pizza dough as they did today. Of course, I can make pizza dough pretty easily (http://www.epicurious.com/recipes/food/views/Pizza-Dough-237338), but the inspiration was handy. Toppings: tomato sauce, mozzarella, cheddar, pepper jack, half a red onion, a few slices of fresh tomato, and Lebanon bologna (which I am soooo addicted to -- it's my favorite salami). After I pulled the pizza out of the oven, I noticed the leftover red pepper and olives I was going to put on it too, but it was probably better without them.

Merus
01-29-2009, 11:55 PM
edit: that was pretty hateful, even for me. Fortunately someone's going to say something about eating meat well-done that will justify it. I'm a genius, again!

Oh, me, me! Specifically, mince: mince is loose, so it needs to be cooked all the way through, or else the bacteria won't be killed properly and all you've done is made the meat hot. Steaks are fine because bacteria can't penetrate inside the meat.

I like making lasagne, though it's time consuming. I also made a roast once. (I don't like roast enough to take three hours to start eating.)

nunix
01-30-2009, 12:12 AM
I made some hamburg. It was my first time, and it went pretty well.

I watched some anime movie once, and some over-the-top bad guy was crying out about he wanted Hamburg. I thought it was some kind of hilarious mistranslation ("I want to eat Hamburg!"); turns out they were just capitalising it wrong, because within a DAY of being in Japan I ran across a little restaurant that specialised in hamburg. It was absolutely bizarre.

Anyway!

Yesterday was chicken-and-spinach sausages diced up into scrambled eggs with grated sharp Irish cheese, stuffed into burrito shells with tomatoes, chopped onions and potatoes.

Sarcasmorator
01-30-2009, 12:14 AM
I made stuffed chicken breast, spinach, cranberry and pecan salad and mushroom risotto.

All from Trader Joe's kits, but still. Everything came out really well.

Anonymooo
01-30-2009, 09:01 AM
Bone-in pork ribs covered in something awesome made from ketchup, Coca-Cola, and sriracha sauce that ended up being very thick.

That, canned corn, and broccoli/cheese Rice-a-roni.

Marfy
01-30-2009, 09:13 AM
I fixed myself a bowl of cereal.

I wish I could cook. Dorms with no stoves are awful.

Merus
01-31-2009, 01:00 AM
I had a burger. Difficulty: the mince was pre-cooked, because I'd defrosted it accidentally and you don't re-freeze meat.

So I ended up getting the cooked mince, putting an egg in it, mixing it up until it made a patty-type thing, and cooking it. It worked! And with the Turkish bread I'd gotten, lettuce, tomato and cheese (the cheese used partly to hold it all together), it was delicious.

Octopus Prime
01-31-2009, 01:59 AM
I made some toast for breakfast. I'm eating it right now!

It's so good, you guys! So good!

Stiv
01-31-2009, 02:06 AM
Tonight I cooked Buying Chinese Food. I actually don't cook much anymore, but back in college I was a fucking MACHINE - I could turn 30-40 dollars of food budget into food for at least three weeks with some creative skills. Some of the forumgoers who met me in 2004 at the Guildenstern Goes AWOL party can attest to my wicked chili abilities as well - I also make classic mango salsa, and guacamole that has, no shit, converted people who hated avocados into loving avocados. You might notice a little bit of a southwestern theme going on, here.

Actually, my real specialty is brining. I made a molasses-ginger-honey brined duck for Thanksgiving and it was hella tasty! This weekend I might try making some red bean bao before my yeast reaches its "best before" date on Sunday, but previous yeast-related endeavors (pizza crust) have been kind of disastrous for me. I can't get the water temperature right, any protips on this subject would be appreciated.

Elfir
01-31-2009, 06:21 AM
One of my New Year's Resolutions was to cook dinner at least once a month. It being the 31st, I am going to make burgers tonight. Chicken cheeseburgers, because I am curious.

Gwrrrk
01-31-2009, 07:31 AM
Soda Bread! Brown soda bread specifically. It's kind of like eating a loaf of solid oatmeal, but its pretty moist and delicious on the inside, so its all good.

Also, i attempted to make my own turkey stock and therefore soup. Problem is that i don't really have a proper stock pot. It didn't really turn out.

UnChocolate
01-31-2009, 07:41 AM
Back to basics for me. 4... things of spinach, one clove of garlic, some olive oil, some salt. Went nicely with rice and leftover hamburg.

KCar
01-31-2009, 07:43 AM
This weekend I might try making some red bean bao before my yeast reaches its "best before" date on Sunday, but previous yeast-related endeavors (pizza crust) have been kind of disastrous for me. I can't get the water temperature right, any protips on this subject would be appreciated.

I was told that a good tip for testing the water is to run it or drop some on your inside wrist, and if it doesn't feel hot or cold - if you can barely feel it at all - than it's the right temperature. Than you just let the yeast dissolve, and wait for bubbles to form on the surface of the water.

Sounds pretty unscientific, but it's been working for me so far.

Man, I'd love some tips on brining. Care to share?

Stiv
01-31-2009, 05:29 PM
I woke up too damn late to today to go to the asian market, but I'll see about trying the yeast technique ASAP. Maybe I'll make a thin-crust pizza, too. I just wish I hadn't had to throw out my pizza stone in my last move.

The great thing about brining is that it's not even that complicated. You can do it in one of the big pots you have sitting around, as long as it'll fit your chicken/duck/goose/whatever (I hear brined pork loin is actually pretty good too, but I've never tried it), but my favorite is to find some kind of sealed container which will hold the meat and the water comfortably. A good rule of thumb is that for every gallon of water you use, use 1/2 cup of salt and 1/4 cup of sugar. You can cut back on these a little if you're going to be adding some naturally sugary or salty things in the mix. In a perfect world you want the water to cover an inch or two above the top of the meat, and try to add the flavorings before putting the meat in.

Then you go nuts (or not, just brining with nothing in the mix makes meat that's naturally flavorful and juicy). I'd recommend against adding large amounts of liquids to the mix because while the water/sugar/salt ratio isn't the most scientific or specific thing in the universe, adding too much, say, orange juice can really throw it off. Instead of juices, use rinds or pulp. Don't leave anything brining for longer than you'd feel comfortable letting it sit defrosted in the fridge, and in my experience 14-18 hours of brining time is more than enough to suck flavor into the meat.

My favorite things to put in are finely-ground ginger root, whole peppercorns, orange and lemon rinds, crushed (but not chopped, too much of the oil gets out) garlic cloves, and in defiance of the no-liquids rule above, a tumbler or two of bourbon. Not all of these at once, of course, that would be silly. The finer you chop this stuff up the more surface area, and the more awesome flavors you get.

Roasting whole is recommended, and do not break the skin anywhere (although the meat will still be really tender, all the juices trapped in by the brine will leak out and there go your flavors). In fact I can't think of any other way you'd want to cook something you brined.

MCBanjoMike
01-31-2009, 05:47 PM
You guys should totally check out this thing we did (http://www.gamespite.net/talkingtime/showthread.php?t=4522). It was awesome, Locit should have some kind of cooking show on the tee vee. And Spicy Chicken Surprise has become something that I cook probably once a month now, although the level of spiciness/pain varies each time.

That said, I have been sick and tired and discouraged all week, so tonight I ain't cookin' shit. Got a tasty chicken pie at the grocery store and that's gonna be some good, let me tell ya.

mopinks
01-31-2009, 07:05 PM
I sliced up some squash and sauteed it in butter and olive oil with some shallots!

a lot of shallots.

the kitchen is steeped in shallot funk.

Odin
01-31-2009, 11:27 PM
I got home from work to find that my wife had cooked up a ton of vegetarian burritos. Good stuff. I then set to work baking 2 apple pies, the first of which is almost done baking. It's the first time we're actually using the oven in our new apartment, so I hope they turn out well. I routinely baked apple pies to perfection while living at my in-laws last fall.

Issun
02-01-2009, 01:28 AM
My grilled cheese sandwiches (http://www.gamespite.net/talkingtime/showthread.php?p=389110#post389110) turned out even tastier than expected. Yay me.

locit
02-01-2009, 01:39 AM
You guys should totally check out this thing we did (http://www.gamespite.net/talkingtime/showthread.php?t=4522). It was awesome, Locit should have some kind of cooking show on the tee vee.

:D

I just cleaned up all the dishes in the kitchen tonight. Groceries are needed, but I see culinary tom-foolery in the not-too-distant future.

Lakupo
02-01-2009, 02:02 AM
My grilled cheese sandwiches (http://www.gamespite.net/talkingtime/showthread.php?p=389110#post389110) turned out even tastier than expected. Yay me.
I made this many years ago, so it's more of a "Brag about what you cooked" and less about "today" thing. I present The Grilled Cheese and Grilled Cheese Sandwich Sandwich!
http://www.lakupo.com/pictures/grilledcheesesandwich-sandwich.jpg
I don't remember the specific stuff, I think it was thin ham and chicken or turkey (in those packets, brands vary by region, most people take the whole packet and slap it on something, but I like the thin slices just as they are) and cheddar and jack or swiss, most likely, but the specifics aren't important. It's the technique. Fry a sandwich as normal, then add cheese and bread to one side and flip, and repeat on the other side. Toasted goodness within and without! I should really make another one some time soon....

As for today... Tuna pasta salad, which I have to make every now and then. It's important for my soul. Or rather, it's become my nerd-out food. After I made it, I sat down to watch BSG. It was pretty good, but my sister's fridge lacks some of the condiments I've used in my most recent variations, so it takes on a different character.

DemoWeasel
02-01-2009, 02:03 AM
That's horrifying.

Lakupo
02-01-2009, 02:09 AM
To your arteries, maybe, but it's beautiful to your taste buds~

Mazian
02-01-2009, 09:49 PM
Beef stew. Tasty, done in a large enough stockpot to last for days, and has the advantage of getting all the work out of the way in the morning so it can simmer for six or seven hours. Also a good lesson in the judicious use of stronger seasonings - a quarter-teaspoon of ground cloves for the whole batch is just about right.

Chu
02-01-2009, 10:16 PM
http://www.raizap.com/extradraw/ttime/salad.jpg
Salad made from baby spinach, sweet Nantes carrots, dried blueberries, and candied walnuts with raspberry vinaigrette dressing, followed by...

http://www.raizap.com/extradraw/ttime/salmon.jpg
...baked salmon marinated in Worcestershire sauce and soy sauce, topped with mayonnaise and minced onion flakes on a bed of white rice. Yum!

mopinks
02-02-2009, 03:51 PM
I never actually watch the Super Bowl, but I like to use it as an excuse to eat junk anyway!

yesterday we took some little pre-made pizza crusts and topped them with mozzarella, gorgonzola, tomato basil feta, olive oil, and minced shallots. it was quite pungent and also wonderful.

then I ate a lot of chips and dip and made myself sick! MISSION ACCOMPLISHED.

Sven
02-02-2009, 03:58 PM
Couscous with mushrooms and spinach with a bit of lime for acidity, topped with miso-glazed chicken breasts. Nice.

(Don't know if that would be my Hell's Kitchen signature dish; it's too sweet for Ramsay. More likely spice-rubbed pork tenderloin, my frozen stash of which is running low far too early this year.)

Dadgum Roi
02-02-2009, 06:40 PM
I mixed one of those bottled Indian sauces with some peas, potatos, and onions, threw it in the oven, and had something really tasty 45 minutes later.

mopinks
02-03-2009, 09:19 PM
still have more shallots than I know what to do with, so I sauteed them up in chili oil with some pierogi.

if only I had some sour cream! :<

KCar
02-04-2009, 10:08 AM
Hokey damn - that salad in particular looked amazing Chu.

I'm sick right now, so my desire to cook has really been shot to hell, but for the Superbowl a buddy of mine smoked 60+pounds of pork for about 14-16 hours. Obviously, not my cooking but holy shit was that a feed.

There were 40 people at the party - I'd hate you to think it was just me and him eating that much meat.

Actually, I used some leftovers to make a black bean, corn, potato and pulled pork frittata - my first time making one. It turned out pretty well, but it was kind of last minute, so I didn't have time to get together any accoutrements. I didn't even have any salsa, which I think it would have benefited greatly from. Alas.

Queen Possum
02-04-2009, 10:58 AM
I made some ramen for lunch. It was delectable.

Wolfgang
02-04-2009, 12:04 PM
I got up at 1pm and made a handful of gummi bears. FOR YOUR HEALTH

Violentvixen
02-04-2009, 10:27 PM
Today was "combine all the stuff in the fridge that has been open too long" day.

Came out really well. I had about half a box of Trader Joe's tomato soup and put that in a casserole dish, added four chicken breasts that I haven't had time to grill over the last few days, dumped in what was left of a container of feta cheese and threw in some kinda dried up turkey pepperoni which added nice spice to it.

Cooked it at 350 for about an hour, turning the chicken over and mixing things in the process twice.

Definitely heavier than what I usually I eat, but I've been so freaking cold lately it was kind of nice to eat something like this.

Dizzy
02-04-2009, 10:43 PM
Amerikan Psuedo-Stir Fry Meal


White rice mixed w/ coconut milk
Mixed veggies w/ Teriyaki sauce
Scrambled eggs w/ mixed veggies
Tea w/ honey


Worst mistake was putting soy sauce on the rice. Tasted good but it went down my intestines like razor blades.

Lakupo
02-04-2009, 11:06 PM
Pseudo-Yaki Udon:

Cook some hot Italian sausage in a pan (half a cup of water, a little bit of oil, medium heat, slap a lid on it and come back when the water's evaporated and then brown it to your liking), take it out of the pan to rest, then slice it into pieces. Saute some sliced ginger and garlic with a bunch of napa cabbage in the pan, add the sliced sausage and rinsed cooked linguine into the pan, with a few splashes of soy sauce. (I added some sweet chili sauce, mainly for the sugar content, but it came out too spicy -- in the future a tiny bit of sugar or mirin would suffice, or just using regular sausage) Toss it together until everything's heated through. Garnish with chopped green onions. Voila!

I know, you're thinking "Italian sausage in Asian food? Whaaa?" but I say that star anise is a component of Chinese five spice powder, and anise seed is the primary flavoring in Italian sausage, so it works.

Wolfgang
02-04-2009, 11:15 PM
I made 20 bucks come from the ATM, a portion of which I used to get a C14 combo (boneless ribs).

KCar
02-05-2009, 09:28 PM
I think Shawn's actually posted the most here.

I hate to break it to you, sir, but you be trollin'.

locit
02-05-2009, 11:25 PM
Demonkoala and locit have teamed up for the Very First Time to bring you VEGAN SHEPHERD'S PIE in celebration of SP5. Rejoice!!

http://photos-b.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129169_4638.jpg
Mmmm, saucy!

http://photos-c.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129170_4909.jpg
Lightly crisped to perfection.

http://photos-d.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129171_5237.jpg
Dare we behold its glory?

http://photos-e.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129172_5553.jpg
WHY YES YES WE DO OM NOM NOM NOM

http://photos-f.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129173_5787.jpg
Artful, yet dericious!

shivam
02-06-2009, 12:52 AM
I made baked macaroni and cheese, with a gruyere/chedder bechamel sauce, caramelised onions and bell peppers.

it was pretty bad ass.

DemoWeasel
02-06-2009, 12:55 AM
I ate cereal for dinner again.

Dadgum Roi
02-06-2009, 07:10 AM
http://photos-f.ak.fbcdn.net/photos-ak-snc1/v2150/41/4/1551420014/n1551420014_30129173_5787.jpg
Artful, yet dericious!


You have good taste in beer.

reibeatall
02-06-2009, 07:43 AM
He lives in Texas, he has to drink Shiner.

demonkoala
02-06-2009, 10:42 PM
You have good taste in beer.
It was my choice. It was that or Blue Moon. Both delicious of course.

Torgo
02-07-2009, 01:27 AM
Despite being a culinary student, I never have the time to cook at home, and my performance, skills, and knowledge in the classroom suffers for it. :( Typically, my most elegant meal is Spam, rice, and sauteed veggies. I mean, don't mistake me, it's a darn fine meal and I love it, but it doesn't exactly flex any culinary muscles.

I can make a mean burre blanc, though.

Also, shivam officially gets vegetarian eating. If I have gotten nothing else out of food school, it's finding out that I could so do the vegetarian thing if I had any inclination to.

I present The Grilled Cheese and Grilled Cheese Sandwich Sandwich!

That's horrifying.
Probably not as much as you might think.

Daikaiju
02-07-2009, 07:16 AM
I made Alton Brown's Steel Cut Oats, with a minor variation.

The recipie calls for;
1 cup steel cut irish oatmeal
4 cups water
1 cup dried cranberries
1 cup dried figs
1/4 cup half and half.

Combine and and stick in a slow cooker for 8 hours or so on low.

Where I diverged was on the figs. A family member* wasn't too keen on them asked that we use dried apricots instead. As a result the final product was a bit softer, thanks to the apricots increased moisture. Also,they all but disintergrated into the mixture. Overall it was tangy success. I'd still like to try with the figs though...

*same person had one serving and then politely refused to partake of any more...:mad:

Chu
02-07-2009, 11:35 PM
Tonight's menu: tortilla soup!

http://www.raizap.com/extradraw/ttime/tortillasoup1.jpg
Ingredients: celery, green bell pepper, onion, grilled chicken strips, diced tomatoes (canned), hominy (canned), mild diced green peppers (canned), and chicken broth.

http://www.raizap.com/extradraw/ttime/tortillasoup2.jpg
Topped with shredded "Mexican" cheese (cheddar works too) and cilantro...

http://www.raizap.com/extradraw/ttime/tortillasoup3.jpg
...and crushed tortilla chips. Delicious!

Lakupo
02-08-2009, 01:10 AM
Doh, I forgot to take a picture of my soup tonight.

I don't really go for instant ramen anymore, I make my "instant homemade ramen", with the "better than bouillon" stuff in a jar, and angel hair pasta. Seasoned with ginger, soy sauce, a sprinkle of sugar and some sake or mirin if I have it. Still tons of salt, but no MSG, and it's better quality, and still cheap!

As a quick light dinner tonight, I made a big pot of that. I sauteed grated garlic and ginger in a little bit of oil before adding the water, and simmered sliced carrots, onion and napa cabbage in the broth (adding the white of the cabbage a few minutes before serving, and the leafy parts at the last minute so they didn't overcook). I cooked the angel hair separately and rinsed it so it wouldn't get mushy sitting in the pot as it's being served. A few spoons of soy sauce, and I was good to go!

mopinks
02-08-2009, 04:13 AM
we had some leftover chicken in the fridge, so I made chicken salad for the first time in years! then I realized we also had some leftover crumbled gorgonzola, so I dumped that in too with a little bit of minced garlic and it graduated to Gourmet Chicken Salad.

I ate it on toast, as Talking Time would have wanted.

mugenkokoro
02-08-2009, 04:58 PM
I made the usual pasta: low fat ground turkey browned over a skillet, vodka tomato sauce, and mixed vegetables over rotini with garlic bread on the side. Nothing spectacular, but absolutely delicious and quite filling. Yay!

Oh, and last night I made nachos...my secret special thing being my dip, with consists of salsa and cottage cheese mixed together (delicious and healthier and more proteinous than the traditional salsa + sour cream).

Also, all these posts with pictures...I miss my camera so much, my brother has had it for the last 4 months over in England, and I can't wait to have it back in another 6 weeks.

Lakupo
02-09-2009, 12:25 AM
I really should've taken a picture of the Bacon, Spinach and Tomato sandwich sister made. The giant ciabatta loaf she used was gorgeous enough on its own. Wait, I have the other half of the loaf to take a picture of! Just imagine this as as BST:

http://www.lakupo.com/pictures/ciabatta-20090209.jpg

I was originally planning on making Singapore Noodles, but hey, gotta eat the bread while it's fresh. I told my sister this, and she said "We had noodles last night, I don't come from people who have noodles everyday." "Yeah, you're bread people." "We come from the same people!" At that point I felt it was silly to say I must be a reincarnated Japanese person because I could eat rice and noodles every day. :)

KCar
02-10-2009, 06:45 PM
I am going to try to make a ciabatta bread soon now.

Egarwaen
02-11-2009, 09:16 AM
A pasta sauce with Italian sausage, fennel, chili peppers, and roma tomatoes. Also, garlic.

It was delicious!

Pajaro Pete
02-11-2009, 12:09 PM
My salmon patties cooked to pieces ):

They were still good though!

Violentvixen
02-11-2009, 09:23 PM
Grilled some burgers and finished off some leftover Monterey Jack. Nothing too exciting, but man did I feel better after eating. Yay iron!

Elfir
02-12-2009, 01:11 PM
Soloing work tomorrow and the next day so I can't go out to get food. Thus I have packed lunches! Okay one for me so far, one for fiance who is suffering the same deal but nocturnal.

Anyway!

Things I have to clean:
Rice cooker
George Foreman grill
Spoon
Knife
Spatula

Things I get to eat:
Rice
Salmon
Mushrooms

5:3 isn't too bad. I'll find out how it is tomorrow. When we move and get a dishwasher I'll be able to focus less on minimizing cleanup. Maybe even make the end result bento-cute.

Might cook more later to make the second lunch (and dinner?) and improve the clean:eat ratio.

Figure Four
02-12-2009, 06:17 PM
They had some porterhouse steaks on sale at the grocery store the other day I picked one up. I ended up giving it a good coating of coarsely ground peppercorns before pan-frying it to medium rare. I then made a simple gravy using some armagnac (I didn't have any cognac) and milk (didn't have heavy cream). I also briefly cooked some fresh green beans in a little bit of olive oil and lemon juice for a side along with some good french bread. It was delicious.

Bongo Bill
02-13-2009, 10:52 PM
A big ol' stew, filled with pork chops and caraway seeds and bratwurst and gherkins and potatoes. It was like Oktoberfest in my mouth.

KCar
02-13-2009, 10:57 PM
I'm going to try to hand-make some pasta tomorrow - probably fettuccinne since I don't want to have to bother cutting it too finely. I'll let you all know how it goes!

Edit to avoid double post: fairly well! I made a fettucinne with zucchinni (gah! All these double consonants are messing with my head!) and saffron cream sauce. I had troubles rolling the dough out thin enough - I think it was too dry - so the noodles were a little bit too thick, but still tasty! The GF declared that it was "the nicest meal a boy has ever cooked for her."

I'm kicking myself for not taking pictures, but I think I would've had a hard time justifying it to Girl. She knows about you guys, but not how much you mean to me.

*Sniff*

mugenkokoro
02-14-2009, 11:11 PM
For Valentine's Day, i decided to get up early (which never happens) and make chocolate chip cookies for my man. Now, I've never made cookies before, and I don't have a nice mixer machine thing that my mom always had when I was growing up.

It was a rousing success, other than the big mess I made with the hand mixer and a smaller-than-I-should-have-used bowl. I made sure not to overcook the cookies, the last thing I wanted to do, and it paid off. The cookies were moist, soft even after cooling off all the way, chocolatey, and delicious. I'm quite proud of myself, and now I want to try out a bunch of different kinds of cookies! Peanut butter, caramels, snickerdoodles, everything.

For lunch, I made cheese-stuffed turkey burgers (juicy blucey?) on my Foreman, tater tots, and mixed vegetables. They were amazing, and I've got my technique for cheese-stuffed burgers DOWN. I don't know if I'll ever make a burger without cheese inside of it again. I just wish I had used a more interesting cheese (pre-grated Colby Jack...very good, but nothing special). There's always next time!

Anyway, my man appreciated both. It was a really nice Valentine's Day (inbetween tearing up wet carpet in my basement and working at the Mall of America, blah!)

Ample Vigour
02-18-2009, 12:34 PM
Buddy of mine managed to score some Branston Pickle, so we celebrated by making a Ploughman's today. I got bread, cheese, onion, radishes and a carrot the size of a newborn at Whole Foods, and we proceeded to make sandwiches so mighty that we were unable to finish them.

Branston Pickle should be in every supermarket in America.

demonkoala
02-18-2009, 01:24 PM
I made some delicious gumbo. omg I was impressed with myself. It was well worth the 2.5 hours it took to make it.
http://img258.imageshack.us/img258/7952/img8533hb7.jpg

Wolfgang
02-19-2009, 08:46 PM
I just finished my monthly steak dinner and it was hhrrrggggllll soo goood. If a little tough - it was a relatively inexpensive cut and I didn't marinate it. What can I say? My moods are capricious. Grilled with a little garlic powder, though, and served with steak fries. Yumpin' yiminy.

ravinoff
02-19-2009, 09:13 PM
I had a tuna salad sandwich on some toasted italian bread. In an effort to spice up this rather mundane sandwich I grated some fresh ginger into the tuna salad and damn that transformed it from boring to delicious.

reibeatall
02-22-2009, 05:26 PM
I made a pot roast.

sraymonds
02-22-2009, 05:35 PM
I made a pot roast.

Where's the monte cristo?

reibeatall
02-22-2009, 05:54 PM
I'm afriad. So very afraid.

However, a co-worker today suggested chicken fried bacon.

MCBanjoMike
02-22-2009, 07:13 PM
I made that smoked salmon chowder recipe again - now that I've modified it a little, it's really good! The baguette was excessive from a dietary standpoint, but so worth it.

locit
02-23-2009, 12:12 AM
Aside from two eggs I cooked nothing today, but I cleaned the kitchen like a motherfucker. It is 2/3 spotless, and the final portion will feel my wrath come tomorrow.

Lakupo
02-23-2009, 12:39 AM
So maybe every week or every other week, I've been following this pizza dough recipe (http://www.epicurious.com/recipes/food/views/Pizza-Dough-237338) my sister found. With the cuisinart i's simple, easy and fast. Except tonight I got overconfident and didn't pull the recipe out. "I just made this the other day! I know how it goes!" And I did! Except wires crossed and I used twice as much water. (I use 1 and 1/2 cups of water in my homemade instant ramen recipe, for example) "Why is it not coming together into a ball... oh, crap." After contemplating with my sister over how to rescue it, I added a cup of flour to the processor, and pulled the sticky mess out of the bowl (THE BLOB THAT ATE MANHATTAN! Or as it was climbing up the feed tube, I said "It wants out!"), and probably kneaded in at least another half cup of flour before letting it rise as normal.

And it turned out just fine! I used a bigger sheetpan instead of the pizza pan, and it was still nice and fluffy, crisp on the bottom. (plus, hey, once you put tomato sauce, cheese and pepperoni on top of anything, it's going to be just fine) Of course, now I'm wondering if I can recreate it without the harrowing mess.

Baking is usually considered a science, but considering the myriad of things you can do with flour and yeast and water (and eggs and milk and butter) in varying quantities, you're going to stumble on some decent combination no matter what you do.

mopinks
02-23-2009, 09:28 AM
we bought eggs for the first time in months, so I made an omelet! stuffed with mozzarella, blue cheese, and a little packet of crushed red pepper from Round Table I found in the back of a drawer. served with toast, of course.

I am good at makin' eggs.

Balrog
02-23-2009, 09:36 AM
Blue cheese? YUCK!

mopinks
02-23-2009, 09:46 AM
yeah, gorgonzola would've been more appropriate, but we ran out :'{

Paul le Fou
02-23-2009, 10:37 AM
I have blue cheese. Not just like crumbles or whatever. We have a huge damned wheel of blue cheese.

A little blue cheese goes a long way. I have no idea how we're going to use all this blue cheese.

dwolfe
02-23-2009, 10:45 AM
I have blue cheese. Not just like crumbles or whatever. We have a huge damned wheel of blue cheese.

A little blue cheese goes a long way. I have no idea how we're going to use all this blue cheese.

Make some home-made salad dressing with blue cheese in it; or crumble into salads.

Then eat more salads.

Also: can't you freeze some of it? Especially if you use it in later in omelettes or dressings where any loss of texture is moot?

I wish I had your problems!

Balrog
02-23-2009, 12:20 PM
You guys and your blue cheese are grody.

shivam
02-23-2009, 12:22 PM
I have blue cheese. Not just like crumbles or whatever. We have a huge damned wheel of blue cheese.

A little blue cheese goes a long way. I have no idea how we're going to use all this blue cheese.

blue cheese is awesome. eat it and be merry. slice up some apples really thin, and go to town.

Dadgum Roi
02-23-2009, 12:25 PM
Blue cheese goes really well with beef.

demonkoala
02-23-2009, 01:51 PM
Blue cheese is amazing.
I'm just a huge fan of cheese on toast, but blue cheese is really great in salads, and melted on stuff. Just do some googlin. There is that Sara Lee chip recipe that everyone hates that I've always wanted to try.

Ample Vigour
02-23-2009, 03:52 PM
Blue cheese goes really well with beef.

Now I want a steak. =(

KCar
02-23-2009, 04:03 PM
I made beer bread yesterday, to go with a beautiful Dutch tomato soup my friend made. Beer bread is a sibling to soda bread, using the carbonation of the beer to help the dough rise (not a full rise - there's no yeast, just baking powder). The bread didn't knock my socks off like I hoped I would - it was just the basic Joy of Cooking recipe - but it was nevertheless warm out of the oven, crisp, and delicious with soup.

Something about cooking with beer makes me giddy.

Ample Vigour
02-23-2009, 04:35 PM
Something about cooking with beer makes me giddy.

I should really come over for dinner sometime.

Brickroad
02-23-2009, 04:36 PM
Girlfriend made us some chicken-fried steak that was the bomb-diggity, yo.

KCar
02-23-2009, 07:03 PM
Girlfriend made us some chicken-fried steak that was the bomb-diggity, yo.

I can't help but think that this post is somehow racist,

ravinoff
02-23-2009, 07:26 PM
I cooked myself a new york strip steak with a peppery cognac cream sauce.

Salt and a very large amount of coarsely cracked peppercorns put on both sides of the steak. Steak cooked in a very hot saucepan to medium rare (leaning towards rare). Steak removed from pan. Grabbed pan and stepped out onto back porch, cognac (2-3 shots worth maybe?) poured into still searingly hot pan. Walk back inside. Use whisk to get all of the yummy pepper and seared bits off bottom of pan. Once the pan has cooled a bit more add some heavy cream to pan and whisk more. Pour resulting sauce over steak.

The whole walking outside bit is a safety precaution due to the flammability of the invisible cloud of alcohol vapor thats going to almost immediately be created when you pour the cognac in the pan.

Brickroad
02-23-2009, 07:43 PM
I can't help but think that this post is somehow racist,

Don't be silly, chickens aren't a race.

nunix
02-23-2009, 07:54 PM
I made beer bread yesterday, to go with a beautiful Dutch tomato soup my friend made. Beer bread is a sibling to soda bread, using the carbonation of the beer to help the dough rise (not a full rise - there's no yeast, just baking powder). The bread didn't knock my socks off like I hoped I would - it was just the basic Joy of Cooking recipe - but it was nevertheless warm out of the oven, crisp, and delicious with soup.

Something about cooking with beer makes me giddy.

I bake bread about once every two weeks, have for years; this is all by hand, no bread machine. It is immensely satisfying.

demonkoala
03-09-2009, 12:52 AM
Much delayed image of the taco rice I made about 2 weeks ago. I should have displayed it better to see more rice...oh well.
http://img.photobucket.com/albums/v178/kaleidoblue/extracc/IMG_8540.jpg?t=1236581521

Lakupo
03-09-2009, 03:27 AM
Bistec de Palomilla (http://www.nytimes.com/2009/03/04/dining/04steak.html)!

With some substitutions: I did not have that many limes, but I had lemons. Red onion instead of yellow, and cilantro in place of parsley. Mostly I wanted to do something with the cube steak that was lighter than chicken-fried steak and gravy. If I use lemons again, I'll cut back since they're a bit more acidic. The cube steak was awesome, it's a really easy-to-cook cut of meat for such a low price.

Chu
03-09-2009, 03:33 AM
I forgot to take pictures, but this last weekend I made what I like to call my own personal Failure Bowls (in reference to Patton Oswalt's rants about KFC Famous Bowls):

- The bottom layer consists of mashed sweet potatoes and carrots, topped with candied waluts. Candied pecans work, too.
- The middle layer has boiled string beans seasoned with salt and pepper and lightly covered with melted cheddar cheese
- And to top it all off, some orange chicken made out a frozen bag of the stuff from Trader Joe's.

TheSL
03-09-2009, 06:02 PM
I just made portable spaghetti by encasing it and some meat sauce in the middle of some bread dough and then cooking it. Its awesome!

Violentvixen
03-10-2009, 08:35 AM
I cooked one of the pre-marinated steaks from Trader Joe's. Good stuff, although it was a little redder than I like.

I have a hard time figuring out seasonings for steak that I like (I hate BBQ sauce, for example), so it's nice to get to try these pre-made ones and see what tastes good.

KCar
03-10-2009, 08:40 AM
Last night: thin crust pizza with caramelized onions, pear, and goat cheese. I made the dough myself (turns out thin crusts are leavened with yeast, but not given any time to rise except in the oven - who knew?) and let the onions cook for over an hour on low heat. It turned out pretty damned yummy.

Marfy
03-12-2009, 06:34 PM
One of the good things about being stuck at home is access to real food and a kitchen! Tonight was pasta with pesto sauce, portabella mushrooms drizzled with balsamic vinegar and broccoli, and a "spring mix" salad with apples, pecans and some sickeningly sweet raspberry dressing.

Tomorrow will be couscous night. What kind of veggies go well with it?

shivam
03-12-2009, 06:45 PM
last night, i made cauliflower-cheddar soup. it rocks your face.

couscous is good with onions, garlic, squash, carrots, and other substantial root veggies.

mopinks
03-12-2009, 06:45 PM
Last night: thin crust pizza with caramelized onions, pear, and goat cheese.

I'm burning with jealousy :'[

Tomorrow will be couscous night. What kind of veggies go well with it?

squash! grill some zucchini!

Marfy
03-12-2009, 07:19 PM
last night, i made cauliflower-cheddar soup. it rocks your face.

couscous is good with onions, garlic, squash, carrots, and other substantial root veggies.

Onions are out because my mother is allergic, but the rest look really good. Thanks.

ravinoff
03-12-2009, 08:02 PM
I made a spicy meatloaf. It had ground beef, lamb and turkey, onions, peppers, tomato, oats*, garlic, cumin, paprika, sriracha hot sauce, freshly ground mustard seed, and an egg.

*oats or another filler of some sort is a good way to make sure it is moist, it absorbs the moisture that cooks out of the meat and keeps it in the meatloaf.

KCar
03-12-2009, 08:05 PM
I love that Meatloaf, that staid old reminder of the 50s nuclear family, can still be made exciting.

ravinoff
03-12-2009, 08:09 PM
The best thing about meatloaf is making meatloaf sandwiches with the leftovers.

Bongo Bill
03-20-2009, 04:47 PM
Slow cooker beef stew is just about the easiest recipe in the world to make. It is not worth bragging about. However, deciding at the last minute to flavor it not with tomato paste and garlic, but with peanut butter and soy sauce, and then discovering that it has turned out more delicious than normal as a consequence, lends me confidence in my ability to improvise in the kitchen.

Perhaps too much pepper in it, though. And I think leaving out the garlic was unintentional.

Falselogic
03-20-2009, 05:02 PM
I made broiled pork chops with a ginger-mandarin glaze and herb salad on the side with roasted mac nuts and dried cranberries.

Stiv
03-20-2009, 06:05 PM
In recent weeks I have made:

- Salad which contained sauteed apples and chicken
- Shepherd's pie (with ground buffalo in place of lamb), feat. black ale
- Mock "risotto" using orzo, spinach, and parmesan. Served as a side to broiled salmon (which is tasty, but had nothing special about it).

This weekend I think I'm making homemade kahlua, and now that they're coming into season, maybe bottling some cherry or strawberry vodka.

Torgo
03-21-2009, 12:18 AM
As a culinary student this thread makes me feel sad sometimes. On a regular basis you guys are making way more advanced stuff then I ever do.

Anyway, this evening I cooked up some Portuguese sausage in a touch of oil (to prevent sticking). Then, I fried some leftover rice in the oil plus whatever fat had cooked out of the sausage. I added a little shoyu towards the end, tossed it a little more, and bam. Served with baked beans, it was immensely delicious. So delicious that I feel less bad about my dull culinary skills.

I wish I had some vegetables to go with it, but I'm out and I'm forcing myself to clean out my pantry and fridge before I buy more food.

SDMX
03-24-2009, 12:38 AM
Seared pork cutlets in a pepper cream gravy, glazed carrot medallions, garlic mashed potatoes. Total cost <5$ per serving.

Unfortunately, it took me almost 2 hours to prepare. I've got to get coordination down. =\

Wolfgang
03-24-2009, 12:52 AM
Fried dough! It was damn good!

Warg
03-24-2009, 01:09 AM
Last night, I took some pita bread, cut them and opened 'em up, and pretty much made a sandwich out of 'em -- stuffed them with spinach, cut some slices of mozzarella, put in veggie hot dogs & topped 'em with some dijon mustard.

Great little vegetarian sandwiches, I had in front of me.

But then I felt they needed a bit something more -- so I took the veggie dogs and, er, wrapped turkey bacon around them.

SlimJimm
04-02-2009, 11:51 AM
Presenting Jim's famous Mexican* Chicken!
*Probably in no way Mexican. A name that my mother uses for this dish.

Clean and Chop:
1/2 a green (or red) bell pepper
1/2 large onion
4-6 jalapeno peppers

Place in large (i think im using a 14 or 16 inch pan) frying pan with some butter and a little water. Time to soften the peppers and onion a little bit.
http://img128.imageshack.us/img128/5226/dsc00020q.jpg

Mince some garlic and some cilantro. Add in when peppers are almost finished cooking.
http://img128.imageshack.us/img128/3072/dsc00022u.jpg

Once veggies are cooked, add 2 cans of tomato paste and cook the paste around for a minute. Add 1 can of stewed tomatoes, 1 can of tomato sauce, salt, and some chili powder. I dont like too much chili powder so i added maybe 1/2 to 1 tablespoon. As you can see i hardly measure.
http://img128.imageshack.us/img128/94/dsc00023.jpg

Wash, trim and dry some chicken breasts. As many as you want, or in my case, as many as i can fit in the pan. Try to get them under the sauce when you place them in.
Since i like cilantro i put some more over the chicken.
http://img128.imageshack.us/img128/8586/dsc00024h.jpg

Simmer on low for about an hour. Halfway through dont forget to turn over the chickens!

Also be sure to make some rice, corn and beans for when its done! I made about 2 and a 1/2 cups of rice for 4 people. Probably could have gone for 3. And i forgot to heat up some beans. :\
http://img128.imageshack.us/img128/2161/dsc00026.jpg

But here it is! Hot and delicious!* \o/
http://img128.imageshack.us/img128/456/dsc00028.jpg
*Jim is not held responsible for undelicious chicken. Consult your doctor or physician to see if Mexican Chicken is right for you.[/SIZE]

ravinoff
04-06-2009, 04:42 PM
I had a friend over for dinner last night and made fettucini arrabiata with portobello mushrooms and italian sausage. I love Parmigiano-Reggiano cheese.

Dizzy
04-06-2009, 04:59 PM
http://img128.imageshack.us/img128/456/dsc00028.jpg


That seriously looks good.

demonkoala
04-06-2009, 11:47 PM
Braggin about what I cooked yesterday:

http://img.photobucket.com/albums/v178/kaleidoblue/extracc/IMG_8707.jpg?t=1239083235
Seared chicken with garlic and tomatoes on a bed of pasta

http://img.photobucket.com/albums/v178/kaleidoblue/extracc/IMG_8708.jpg?t=1239083233
Mushroom, onion and cheese pastries

Dadgum Roi
04-07-2009, 07:09 AM
We've been on a Moroccan bent lately. Last night we had Moroccan Scallops With Lentils (http://www.epicurious.com/recipes/food/views/Moroccan-Spiced-Scallops-with-Lentils-351273), before that, Lamb Tagine with Raisins, Almonds, and Honey (http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-Tagine-with-Raisins-Almonds-and-Honey-108492), substituting beef for the lamb. We've also tried Spiced Beef Stew with Carrots and Mint (http://www.epicurious.com/recipes/food/views/Spiced-Beef-Stew-with-Carrots-and-Mint-237295). The beef tagine has been my favorite so far.

SlimJimm
04-07-2009, 10:41 AM
This was a little while ago, but how about some delicious before and after pictures of nearly homemade pizza (ok i cheat, dough and sauce were store bought and yummy).

http://img149.imageshack.us/img149/8482/dsc00036nrp.jpg
http://img149.imageshack.us/img149/8281/dsc00038u.jpg


That seriously looks good.
Hey thanks a lot!

nunix
04-16-2009, 01:36 PM
Pita bread stuff with spiced beef and falafel with a honey and cream sauce.

Ghost from Spelunker
04-23-2009, 11:57 PM
I didn't know if this belongs in the cooked thread, the Random Arting Thread, or the Terrible Fanart Thundadome thread.

Wherever it belongs, I made my first 3D cake yesterday. It's supposed to be Yoshi hatching out of an egg.

http://i259.photobucket.com/albums/hh314/naivetotodile/YoshiCake.jpg

http://i259.photobucket.com/albums/hh314/naivetotodile/YoshiCake3.jpg
Watching Yoshi burn. Make a wish!

http://i259.photobucket.com/albums/hh314/naivetotodile/YoshiCake4.jpg
There's something that turns me on when I see the insides of a 3D cake.
....
....

Falselogic
04-24-2009, 10:44 AM
I made spinach gorganzola last night! I'll put pictures up tonight! So good!

Maigo
04-24-2009, 10:48 AM
http://i259.photobucket.com/albums/hh314/naivetotodile/YoshiCake4.jpg

I-it's flesh colored inside. I am disturbed.

Falselogic
04-24-2009, 10:55 AM
I didn't know if this belongs in the cooked thread, the Random Arting Thread, or the Terrible Fanart Thundadome thread.

Wherever it belongs, I made my first 3D cake yesterday. It's supposed to be Yoshi hatching out of an egg.

http://i259.photobucket.com/albums/hh314/naivetotodile/YoshiCake.jpg

....

is that a goatse there?

mopinks
05-07-2009, 03:03 AM
my girlfriend made a hamburger for herself and I fried up some pierogi in the discarded burger juice.

I REGRET NOTHING

SlimJimm
05-08-2009, 11:51 AM
What do you do when you are poor and forgot to defrost some meat in the morning?


Make pancakes! even though these are french pancakes or crepes.

http://img122.imageshack.us/img122/892/dsc00002sos.jpg

http://img122.imageshack.us/img122/1073/dsc00001.jpg

My brother enjoyed them. (no he did not eat them with the carpenter's glue on the table!)

Balrog
05-08-2009, 12:01 PM
I made fried catfish with potato wedges that were covered in bacon and chives this week. It was all good except for the random piece of bone/cartilage that jammed into my gums :'(

Marfy
05-09-2009, 04:32 PM
Morningstar Farms "southwestern style veggie cakes (http://morningstarfarms.com/product_detail.aspx?family=2253&id=11790)" on whole wheat bread with spinach and mushrooms on top, and some frozen honey-glazed carrots on the side.

In hindsight, I wish I'd thought to buy hamburger buns and cooked the mushrooms a little. It's just a bunch of frozen stuff put together nicely, but this was the first good meal I've been able to cook for myself since I got home, so I'm pretty pleased.

Tomorrow? Motherfucking pesto.

KCar
05-09-2009, 05:07 PM
Grilled honey garlic pork sausages, parboiled in beer and garlic
Red cabbage coleslaw with a zesty balsemic dressing
New potatoes with butter and parsley

Diagnosis: delicious!

Egarwaen
05-09-2009, 08:26 PM
Burgers made with cinnamon, cayenne, garlic, and paprika, with a sauce made from (soy) yogurt, garlic, and mint leaves. Topped with onions cooked in cinnamon, cayenne, and paprika.

It was very good!

Sheana
05-09-2009, 08:59 PM
Jimm, I want crepes now. :(

teekun
05-10-2009, 05:44 PM
Saturday night I made grilled salmon with panzanella and it was amazing, despite taking 2 hours just to prepare the stupid panzanella. I will never understand why anyone would need their tomatoes and peppers peeled before being put into a salad :mad:

Ghost from Spelunker
05-10-2009, 09:25 PM
Colbyjack cheese+meat+corn enchiladas, Spanish rice with onion and tomato chunks, refried beans from a can, and with the leftover materials I made a spinach quesadilla.
The El Pato enchilada sauce is pretty powerful so I watered it down to make sure I could taste the rest of the enchilada.

Maybe I'll buy some corn chips and Horchata for the leftovers.
http://i259.photobucket.com/albums/hh314/naivetotodile/FOOD.jpg

Dadgum Roi
05-20-2009, 08:23 AM
Barbecued lamb rubbed with ras el hanout. It was a small roast, and you can eat lamb rare, so the cooking time wasn't nearly as long as it is for a pork shoulder- 4 hours versus 12 or so for the pork.

It sold my wife on lamb(that and the tagine I made the other day), but that shit is 'spensive. I need to check the Mexican market and see if it's cheaper there.

MCBanjoMike
05-20-2009, 08:50 AM
We've been on a Moroccan bent lately. Last night we had Moroccan Scallops With Lentils (http://www.epicurious.com/recipes/food/views/Moroccan-Spiced-Scallops-with-Lentils-351273), before that, Lamb Tagine with Raisins, Almonds, and Honey (http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-Tagine-with-Raisins-Almonds-and-Honey-108492), substituting beef for the lamb. We've also tried Spiced Beef Stew with Carrots and Mint (http://www.epicurious.com/recipes/food/views/Spiced-Beef-Stew-with-Carrots-and-Mint-237295). The beef tagine has been my favorite so far.

That beef stew looks pretty good, I may have to try making it. But what the heck is pumpkin pie spice? (I'll probably also cut back/cut out the mint, because I'm not a huge fan of minty meat dishes.)

Balrog
05-20-2009, 08:57 AM
I made steaks last night and I used this store bought marinade but something was missing last I used it so I added 2 tbsp of soy sauce and a tbsp of this steak seasoning I had lying around and the steaks came out perfect ^__^

Dadgum Roi
05-20-2009, 09:05 AM
That beef stew looks pretty good, I may have to try making it. But what the heck is pumpkin pie spice? (I'll probably also cut back/cut out the mint, because I'm not a huge fan of minty meat dishes.)

It's basically a mix of allspice, cloves, and cinnamon.

ArugulaZ
05-20-2009, 09:59 AM
I made fried shrimp today, and a few of the pieces turned out perfectly. We're talkin' restaurant quality here! I was so happy... I think I've got this whole frying thing down pat.

Sanagi
05-20-2009, 04:13 PM
I nuked a hot dog today. With my finely honed taste, I determined that it needed a light garnishing of mustard.

Sven
05-26-2009, 10:40 AM
My girlfriend finally got tired of spinach salad as my default appetizer whenever I cook dinner, so I whipped this soup up:

2 containers spinach
2 bags frozen peas (I'm with Gordon Ramsay - frozen peas are better than fresh)
1 quart vegetable stock
2.5 cups water (to make a thick, restaurant-style soup; if you like thinner soup, double that)
4 cloves garlic, crushed (NOTE: I need to up this next time, the garlic didn't really come through - and, as noted, I'M STILL FREAKING OUT OF ROASTED GARLIC! Aaargh.)
1 large onion, minced (scallions were too much trouble to use)
1 hunk of blue cheese from my sister's wedding that, while not bad, was on its way there and therefore had to be sacrificed
a healthy dose of chili flakes

Fry the onions together with salt and butter until translucent, add a bit of stock, the chili flakes and the garlic, bring to a boil, add the peas and wait until they've sweated enough, then add the rest of the stock and the spinach. Bring to a boil, add the water, boil again, then cover and simmer for as long as you feel like, since this is impossible to screw up.

Take a stick blender to it until smooth, dice the cheese and toss it in. Stir until melted, then wait another five minutes and serve. If you want to get fancy, add a bit of sour cream on top (especially if you went heavy on the chili flakes)

Anything left (and there WILL be a lot left - you can't cook soup in small portions) gets frozen. Bring it back with a 75 / 25 mix of soup and water.

The original probably would taste good cold, come to think of it.

Pombar
05-26-2009, 10:43 AM
I made some hummus yesterday and it's absolutely delicious. Pita+Hummus lunch, here I come.

Also thinking of making some quick brownies later this afternoon. Nothing fancy, just using some quick and easy brownie mix this time.

demonkoala
05-30-2009, 08:25 PM
Made a mediterranean burger tonight. No pics though.
Home made tzatziki = ACE

Aquadeo
05-30-2009, 09:56 PM
Scallops, green beans, carrots, rice, with a garlic sauce.

That's all being fried up on the campstove again... I'm starting to think that this balcony non-barbecue cooking could be my theme for the summer.

Dizzy
06-12-2009, 08:29 PM
I sprinkled tangy pica limon powder on slices of juicy pineapple. Yum! :)

Lucas
06-24-2009, 02:29 PM
I discovered today that the Vons across the street doesn't have a meat counter. This matters because with no meat counter I can't buy bacon to extract its delicious grease to put in the pot of beans I'm making today =(

What fats do you put in your beans?

Mightyblue
06-24-2009, 02:37 PM
Barbecued lamb rubbed with ras el hanout. It was a small roast, and you can eat lamb rare, so the cooking time wasn't nearly as long as it is for a pork shoulder- 4 hours versus 12 or so for the pork.

It sold my wife on lamb(that and the tagine I made the other day), but that shit is 'spensive. I need to check the Jewish market and see if it's cheaper there.

ringworm
06-24-2009, 02:39 PM
Made scrambled eggs this morning with red peppers, jalapeņo peppers, mushrooms, and a bit of tobasco sauce.

Lucas
06-24-2009, 03:09 PM
I just put a tablespoon of canola oil in the beans. I don't really have high hopes for them right now =(

Edit: Not bad, actually! Bacon grease would have made them more savory, and as usual I went too light on the other seasonings, but these are more than serviceable. As for tenderness, they're probably the most perfectly-cooked beans I've yet made. Yay!

Kyven
06-24-2009, 08:07 PM
I made curry seasoned chicken (using Alton Brown's curry powder blend (http://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe/index.html)) with green pepper, carrots, and green onion served over brown rice.

Ample Vigour
06-24-2009, 08:19 PM
Scrambled eggs in a double boiler! That shit is nice.

ArugulaZ
06-24-2009, 08:31 PM
I got a good one... cheesecake! Unfortunately, my family dug into it before it had even cooled. I waited, and while it tasted all right, there was something missing. I followed the recipe closely, but it didn't taste as rich and thick as I had expected. The folks didn't seem to notice, though.

Pajaro Pete
06-24-2009, 08:33 PM
Fried okra, but with a little bit of cajun seasoning in the batter that gave it this kick. It was fantastic.

Falselogic
06-28-2009, 05:50 PM
I have to work in about an hour and I just threw together this delicious stir fry on rice with left-overs in the fridge!

the whole apartment smells delicious!

The only downside being I don't get to eat it til later tonight!

Marfy
07-09-2009, 04:24 PM
Open faced sandwich: Onion pita with some tempeh cooked in basil blend canola oil and chili powder, fresh celery, carrots and cucumbers.

I'd like to try breading the tempeh sometime, and getting it a little crunchier. It would probably also be good if the veggies were cooked (I threw this together very last minute), the pita were toasted and some kind of spread/dressing on the pita. Come to think of it, I have some hummus and that probably would have been good. Also, more chili powder. I can barely taste it and it's really kind of bland.

Mostly, I'm just happy to have something healthy and something that didn't come out of the microwave. And tempeh! My favorite.

blitzchamp
07-09-2009, 05:10 PM
I cooked ramen today guys!

Sven
07-12-2009, 09:05 PM
Kelly was getting bored with my usual Sunday morning routine of bagels and eggs, so I tried eggs benedict. I think I need an actual blender rather than my reliable (and overpowered) stick blender for the hollandaise; it didn't quite turn out "right", or at least not like how it was the last time I had brunch at a good place and ordered that.

Had some AWESOME ham from St. Lawrence Market, though (seriously, this stuff''s more addictive than Doritos), and that saved it.

SlimJimm
07-12-2009, 11:08 PM
Quick question: Can I put chicken broth in a rice cooker to flavor the rice? I like to try and use rice every once in a while, but my dad isnt too happy with it being so "bland".

benjibot
07-12-2009, 11:14 PM
Hey, I just so happen to have something worth bragging about, thanks for bumping this thread.

Today I made veggie sushi. Two rolls of a spicy tempeh mixture with avocado and green onions. Two rolls of Southern style rolls: mashed sweet potatoes and roasted peanuts. Served with tater tots to be eaten with chopsticks. Because it's the best way to eat tater tots.

Mazian
07-12-2009, 11:15 PM
Quick question: Can I put chicken broth in a rice cooker to flavor the rice? I like to try and use rice every once in a while, but my dad isnt too happy with it being so "bland".
Yes, and it is an excellent plan to do so.

SDMX
07-13-2009, 12:08 AM
Salmon steaks, pan seared with angel hair pasta in a pesto sauce

Ruik
07-13-2009, 12:20 AM
Chicken Fried Rice. Ingredients: chicken, rice, eggs, carrots, peas, corn, and soy sauce for flavor (sesame oil used to cook the chicken and veggies). Tasted like it was missing something, but it was still delicious!

Ghost from Spelunker
08-09-2009, 08:49 PM
The photo of Spinach Noodle casserole from my German cookbook looks inedible unless you like spinach.
It's egg noodles, 2 lbs of spinach sauteed with onion and garlic powder, and Edam cheese. Everybody should try Edam cheese at least once.

http://i259.photobucket.com/albums/hh314/naivetotodile/SpinatNudeln.jpg

Nerdy
08-10-2009, 12:34 AM
I'mma make banana chocolate chip muffins. :3

Nerdy
08-14-2009, 02:33 PM
Total that I made: 33



http://i172.photobucket.com/albums/w10/Angill-Rose/PHTO0030.jpg

Willm
08-14-2009, 02:43 PM
That...is a lot of muffins.

Sheana
08-14-2009, 05:21 PM
Amateur. You should see the amount of cupcakes and cookies and things I'm routinely asked to make.

Those do look tasty!

Matchstick
08-14-2009, 07:02 PM
Amateur. You should see the amount of cupcakes and cookies and things I'm routinely asked to make.

I'm not sure which is worse: show me pictures of baked goods I can't have or making me imagine piles of baked goods I can't have.

Sheana
08-14-2009, 07:51 PM
Hah, when I'm asked to make piles it's usually because A.) it's for my mom to take to work for her employees, or B.) to freeze the majority of them to consume bit by bit over a long period.

I'm a pretty good baker, unfortunately.

Dadgum Roi
08-16-2009, 10:45 AM
Doing a pork shoulder on the smoker today after a solid week of rain. It was nice to get outside. I picked up some sausage at the butcher shop and threw it on early this morning so we could have it for lunch. It was awesome- I love sausage with that wood smoke flavor. I just wish I had got more than two kinds- I got the mild varieties of air dried sausage and country sausage. I think I'm going to plan a sausage armageddon where I cook hot and mild air dried and country sausage as well as chorizo from several different places.

Nerdy
08-17-2009, 04:54 PM
Amateur. You should see the amount of cupcakes and cookies and things I'm routinely asked to make.

Those do look tasty!

I was trying to make enough for a trip I was making.
Hint: The big plate was for Shinji.

Falselogic
08-17-2009, 04:55 PM
I was trying to make enough for a trip I was making.
Hint: The big plate was for Shinji.

What a pig!

DemoWeasel
08-17-2009, 05:02 PM
What a pig!

Pfff I'm not you.

My family ate most of them.

Falselogic
08-17-2009, 05:06 PM
Pfff I'm not you.

My family ate most of them.

Hah! I don't need to eat. I have cigarettes

Brickroad
08-17-2009, 05:22 PM
Homemade minestrone. Currently simmering on the stove and it smells OMG SO GOOD.

Falselogic
08-17-2009, 05:26 PM
Homemade minestrone. Currently simmering on the stove and it smells OMG SO GOOD.

This thread is what you made not what your fiancee is making!

Ample Vigour
08-17-2009, 05:29 PM
Half a Wal-Mart rotisserie chicken and most of a bag of dried apricots.

back in the high life again

KCar
08-17-2009, 05:32 PM
The other day: beercan chicken, salad made with greens, soaked red onions (softens the flavour), and fresh tomato tossed lightly with balsamic and olive oil, and boiled new potatoes with some crumbled feta, parsley (from my herb garden) and black pepper. Simple but delicious.

I then made a stock from the chicken bones, and the next day made a vegetarian soup from the Moosewood called Callalloo (asking for greens of the same name - I used the same as I used for the salad the night before), okra, sweet potato, and coconut milk with a coriander/cumin/garam masala spice base (I ground all the spices with my new mortar and pestle!). For a vegetarian soup, it was pretty damned hearty.

Tonight - pan friend pork chop with red onions and plums. Simple but delish.

Ample Vigour
08-17-2009, 05:42 PM
So, uh, KCar, about marrying me.

Falselogic
08-17-2009, 05:45 PM
So, uh, KCar, about marrying me.

You can't he's mine!

KCar
08-17-2009, 05:50 PM
Boys, boys, there's no need to fight!

Dadgum Roi
08-17-2009, 05:51 PM
Ample and Eve, not Ample and Steve. :mad:

Brickroad
08-17-2009, 11:56 PM
This thread is what you made not what your fiancee is making!

Her only contribution to the project was chopping the zucchini.

Sheana
08-20-2009, 10:46 PM
I watched an old B&W episode of The French Chef about eggs the other day. Good lord, Julia Child was fond of her heavy cream, butter and cheese, often all three together.

It did give me the urge to do a simple egg dish, though! Just cracked a couple eggs into a little buttered oven-safe dish, poured a little heavy cream on top, and simmered it in a pan of water for a few minutes before putting it (pan and all) in the oven to broil for a few more minutes. Overcooked it a little, but oh man that was tasty. Super simple, I mean it's just a couple cooked eggs in a cup, but tasty!

I'm definitely gonna continue doing this. Though not too often, 'cos seriously, there's only so much butter and heavy cream a person should partake of.

Torgo
08-21-2009, 12:23 AM
I attempted to make burgers this evening, and the results were abysmal. They were too thick and didn't cook all the way through, they fell apart, and they didn't even taste very good! It doesn't help that, as far as food handling goes, nothing freaks me out more then ground beef and burgers, mostly because doneness feels like a complete crapshoot.

Thus, I beseech you Talking Time: Give me your burger tips. I will not rest until I have mastered the art of ground cow patties.

Lucas
08-21-2009, 12:27 AM
Make a hole or dimples in the middle to help it cook a little faster and more evenly. Mixing in a bit of ground turkey or pork improves the texture, in my opinion. Don't be afraid to spice the meat, either!

But yeah, I'm totally with you on the whole "doneness feel like a crapshoot" thing. That's the main reason I hate cooking my own burgers.

Ample Vigour
08-21-2009, 11:53 AM
Cook until pink juices collect on the top of the patties. Flip them. I've never had to do anything more complex than that.

SlimJimm
08-21-2009, 12:27 PM
If you are making burgers from scratch just make like you would a meatloaf (meat, 1-2 eggs, splash of milk, assorted minced veggies), put in the freezer for a few hours so they get hard enough that they wont fall apart and then throw them on a grill.

Personally hand-made or not, I put the burgers on the grill and cover it for a few minutes to make sure they are cooked through (like Vigour said make sure pink juices start to turn clear), then its just a matter of cooking them over the coals for a minute or two to give them some crust on both sides. Easy peasy, especially for a master chef such as yourself.

What i really wanna try is a "juicy lucy", where you take 2 thin burger patties, fold or chop some cheese to put inside, and then crimp the edges of the burger together.

Sven
08-21-2009, 04:00 PM
Holy FUCK. Bravo put Rick Bayless' legendary black mole recipe (http://www.bravotv.com/foodies/recipes/oaxaca-black-mole-with-braised-chicken-plantain-tamal-and-grilled-nopales) - the entire fucking thing - up online.

Kelly's already banned me from making this anywhere she'll be in the next year, but I leave it up to someone else to make the heroic effort to actually prep this.

Mazian
08-21-2009, 04:13 PM
I leave it up to someone else to make the heroic effort to actually prep this.

Get Shawn in on that action. You'd need the goggles and gasmask setup to complete Step 1.

Ample Vigour
08-21-2009, 04:36 PM
Tonight is teriyaki chicken for next week's meals and spaghetti and meatballs.

Clemenza sauce, naturally.

EDIT: That Romano I got is some potent shit. Best batch yet.

Sven
08-22-2009, 11:43 AM
Get Shawn in on that action. You'd need the goggles and gasmask setup to complete Step 1.

Yeah. I have no idea how the hell Chiarello and Keller's food managed to come out of the kitchen not smelling of chiles.

Ample Vigour
08-22-2009, 12:07 PM
Today: Postponed chicken teriyaki, brined pork chops, frittata.

Ample Vigour
08-22-2009, 07:52 PM
I am having a hell of a time trying to get teriyaki to reduce to the syrupy glaze I know and love from a million cheap Japanese restaurants.

Any tips?

Sven
08-22-2009, 08:09 PM
I am having a hell of a time trying to get teriyaki to reduce to the syrupy glaze I know and love from a million cheap Japanese restaurants.

Any tips?

Getting any sauce to reduce (especially if you can't cheat and use a roux, which is the case for a clear sauce) is an exercise in patience. Let's put it this way: making a demi-glace (which has the same consistency of Teriyaki, more or less) takes a good half a day if you're doing it right. Be patient and resist the urge to crank up the heat once you get it to a simmer, because you'll be burning it before you know it.

Falselogic
08-22-2009, 08:37 PM
I am having a hell of a time trying to get teriyaki to reduce to the syrupy glaze I know and love from a million cheap Japanese restaurants.

Any tips?


You can always cheat and add a little corn starch to thicken it up. Not to much though or else your sauce gets grainy

Dadgum Roi
08-23-2009, 05:45 AM
You can always cheat and add a little corn starch to thicken it up. Not to much though or else your sauce gets grainy

It wouldn't be cheating if you're trying to imitate the average hibachi/Chinese restaurant experience. Corn syrup is a key ingredient in those sauces.

Dadgum Roi
08-23-2009, 05:47 AM
Holy FUCK. Bravo put Rick Bayless' legendary black mole recipe (http://www.bravotv.com/foodies/recipes/oaxaca-black-mole-with-braised-chicken-plantain-tamal-and-grilled-nopales) - the entire fucking thing - up online.

Kelly's already banned me from making this anywhere she'll be in the next year, but I leave it up to someone else to make the heroic effort to actually prep this.

I had an awesome Oaxacan place scoped out last year, then it closed due to health problems with one of the owners. It didn't really matter that it was an hour away, because...well, you've seen that recipe.

Sven
08-23-2009, 03:48 PM
I had an awesome Oaxacan place scoped out last year, then it closed due to health problems with one of the owners. It didn't really matter that it was an hour away, because...well, you've seen that recipe.

Yeah, Good Mexican food is literally the one thing Toronto's food scene is missing, since we just don't get that many Mexicans staying here (and the new Visa requirements are going to make it even harder). It's a shame, as I think it'd match the city's collective palette pretty well. If Bayless wasn't already inundated with offers to go to NYC and / or Vegas that he turns down, I'd suggest T.O. as a good expansion choice because of its proximity to Chi-Town.

You can always cheat and add a little corn starch to thicken it up.

HEATHEN!

(Sorry, just took a long time to wean my mom out of corn-starching every sauce or gravy she makes. She's come around.)

Ample Vigour
08-23-2009, 03:50 PM
French toast. I get a working fruit topping recipe for this shit and I will be tempted to eat nothing else.

Loki
08-24-2009, 05:52 AM
I cooked a perfect fried egg this morning. Perfect. The whites all done, both top and bottom; the yoke runny and golden; no crunchy bits on the edges. It looked like something out of a fucking commercial You know, when they show eggs at Denny's or something and you think no egg really looks like that. This did. Slapped it on cheese bagel and it was heaven on earth.

The secret is to put lots of oil in the pan. It will cover the whites and cook them evenly on both sides. And once you drain the oil off the egg you can use it again. Economical!

pence
08-24-2009, 08:18 AM
Attempted to recreate my mom's chicken parmesan, getting CLOSE but I need the right tomato sauce now. Roasted herb + garlic was not the correct choice, it has to be meat sauce all the way.

dulynoted
08-24-2009, 04:45 PM
I cannot brag about my most recent endeavor. I seriously messed up an attempt at falafel. The kitchen still smells.

Sheana
08-24-2009, 04:50 PM
I've made one or two fried eggs like that, Loki! A perfect egg is a wonderful thing. But my family's equipment ain't the best and I keep breaking the yolks. :mad:

I make 100% perfect scrambled eggs every time though. Not runny and leaky, not dry and brown. Aw yeah.

Mazian
08-24-2009, 10:43 PM
Speaking of eggs, I was cleaning my fridge about an hour ago and realized I had some eggs that needed to be used fairly soon.

Now I have a whole batch of lemon sugar cookies cooling, and my apartment smells delicious.

Ample Vigour
08-24-2009, 11:08 PM
Frittata tomorrow.

Backup frittata.

Posaune
08-25-2009, 11:53 AM
I cannot brag about my most recent endeavor. I seriously messed up an attempt at falafel. The kitchen still smells.

Did it all break apart in the oil?

dulynoted
08-25-2009, 01:49 PM
Pretty much, yeah.

Rosencrantz
08-25-2009, 06:05 PM
I just cooked chicken parmigiana for me and the missus and man, it was excellent. I'm not a cook by any means and this was my first time attempting such a project, but it turned out great. Took a lot longer than I expected, though!

spineshark
08-25-2009, 06:44 PM
Made some potato leek soup today. My first try was about a month ago and the results came out acceptable but pretty bland. Fortunately, I had taken some mental notes from it and this time it was much better. Still needs work, though; I added celery this time unlike the first but didn't handle it right (it needs to be started boiling with the potatoes since it sautes slowly. For some reason even though it's practically my favorite vegetable I never knew this), and it still felt short on seasoning even though I didn't want to add more salt (though everyone else at the table did, not that I blame them) or lemon.

Also, I need to make some broth next time. Prepackaged stock is better than reconstituting powder, but it still comes up disappointing to me.

Torgo
08-25-2009, 10:13 PM
My group in class today made stuffed calamari. The filling was a mixture of parmesan cheese, spinach, and mushrooms. We crusted it with a little basil and panko and fried it. It was awesome.

Bongo Bill
08-30-2009, 01:10 AM
I just now made another batch of my world-famous implausibly delicious secret meatballs. The recipe is very simple, but I must nevertheless brag about how goddamn tasty they are. Here is what you do: equal parts of ketchup and grape jelly, and then cook the meatballs in this sauce, stirring well. No-one has ever regretted tasting my balls.

Lucas
08-31-2009, 09:40 PM
Guys.

Leftover sloppy joes are delicious when combined with leftover spaghetti. And if you also happen to have some leftover roasted garlic that spreads on whole wheat like butter?

Delicious.

nunix
09-01-2009, 07:14 PM
mac + cheese + sliced kielbasa, with some corn bread.

sgood.

Dizzy
09-04-2009, 02:37 PM
I made poached eggs today and ate them on English muffins. Yay! I really want to try out this recipe on Caprese Eggs Benedict (http://heteronomy.wordpress.com/2009/09/02/wednesday-food-caprese-eggs-benedict/) as it looks yummy like my tummy. The linked egg poaching technique is all wrong though.

I love eggs. Every kind of egg dish except scrambled. If they sold boxes of bedeviled eggs I'd eat them like a bag of potato chips.

Eggnog?

http://i82.photobucket.com/albums/j260/andy101_photos/homer_simpson_drool1.jpg

mopinks
09-11-2009, 05:57 PM
spinach bolani SHMEARED with greek yogurt, cilantro jalapeno hummus, and cilantro pesto!

it barely counts as cooking but dang is it ever a tasty hodgepodge of ethnic goodness.

John
09-12-2009, 02:10 PM
I haven't made them yet, but today I'm going to make some awesome southwestern style burgers. Mix the beef with some butter-sauteed minced garlic & onions, add some salt & pepper, and an egg, since this is some lean grass-fed beef. I've got some nopales (prickly pear cactus) and roasted red bell peppers, but I haven't decided if I'll mince any of that to the burger itself, or just have it as garnish on the side (maybe both!). I've got the nopales & peppers for toppings, as well as corn fresh cut off the cob, red onions, the usual. Gonna be tasty.

Edit: They were made, and they were so good. Nopales & Peppers worked well together, and I found a fresh avocado to mash into a spread. All thrown on a toasted roll with some melted swiss, and it's the best thing I've made in a long while. A lot of flavors, so next time I try it I might keep it simpler. I've got 35 more pounds of ground beef in the freezer from my last trip to the parents (dispatched a cow last year, and needed to make room for this year's model) so plenty of beef to experiment with.

Dadgum Roi
10-01-2009, 05:40 PM
Cornish game hens on the grill. I rubbed them with kosher salt, black pepper, ginger, and tandoori powder.

Aquadeo
10-02-2009, 09:45 PM
Ever had one of those conversations that leads to a really stupid joke which is best expressed as a visual pun, and you can't get it out of your head until you actually try it out?

http://i710.photobucket.com/albums/ww110/aquadeo/RamenCoke.jpg

(As for how it tasted... not too bad, but pretty bland aside from a little tartness at the end. I've had pasta salad that was worse.)

demonkoala
10-02-2009, 11:15 PM
Made some cream lasagna with spinach, chicken, mushroom and bacon.
...also lots of cheese
Twas delectable.

Pajaro Pete
10-12-2009, 06:55 PM
I made a chicken casserole! I feel ghetto as fuck.

And worst of all, I forgot to buy (good) cheese today so I was stuck with the gross hoop cheese my parents buy.

Dadgum Roi
10-12-2009, 07:03 PM
Hoop cheese, gross? Does not compute.

Pajaro Pete
10-12-2009, 07:06 PM
It's what Velveeta would be if Velveeta were classified as "cheese" instead of a "cheese product."

I am also declaring my undying love for Bay Leaves right here, right now.

Dadgum Roi
10-12-2009, 07:10 PM
It's what Velveeta would be if Velveeta were classified as "cheese" instead of a "cheese product."

Velveeta is disgusting chemical runoff not fit for human consumption. Hoop cheese was especially designed by god for use in breakfast biscuits. Man, I want a cheese biscuit now.

Kyven
10-24-2009, 08:55 PM
I made a chocolate pie but replaced 1/3 of the milk with heavy whipping cream. It's so rich that I already have a stomach ache after eating one slice.

Gwrrrk
10-25-2009, 11:59 AM
Hey, guys.

spicy peanut soup. It's delicious.

Wolfgang
10-25-2009, 05:44 PM
So I'm all about smoothies, now, since the new blender came home. Here's a recipe for victory: a packet of dark chocolate Carnation instant breakfast powder, half a banana, a handful of frozen mixed berries and a half cup of fat free milk. Holy shit, I used to complain about the wheaty/grain taste of the instant breakfast powder, the fruit gets rid of that completely so it's just nice and chocolatey. It's like drinking a banana split, except it's healthy.

mopinks
10-26-2009, 03:45 PM
pumpkin cupcakes with cream cheese frosting!!

but we only have a muffin sheet that makes 12 little tiny cupcakes at a time, and we made a ridiculous amount of batter! I'm going to be baking cupcakes all damn day, and then the mountain of tiny cupcakes will collapse and smother me in my sleep.

Bergasa
10-26-2009, 04:14 PM
I'm going for sushi tonight!

Wait, I think I did this wrong.

nunix
10-26-2009, 04:26 PM
pumpkin cupcakes

mmmm~

with cream cheese frosting!!

why are you filthy and disgusting?!

Wolfgang
10-26-2009, 07:06 PM
Man no way, that sounds fantastic.

Sheana
10-26-2009, 07:36 PM
Yeah, everybody knows that when it comes to spicy desserts of the carrot/pumpkin/etc. variety, cream cheese frosting is often the way to go.

Wolfgang
10-26-2009, 07:40 PM
The richness, tang and savory aspects of the cream cheese is stronger than the sweetness in the frosting (if it's made well), which really nicely balances out the cloying sweetness of those types of cakes, and gives it heft that makes it feel hearty. Oh, krang, I really want some carrot cake now.

Balrog
10-26-2009, 08:00 PM
We couldn't think of another dinner the other night so my wife just said to improvise so I got a couple potatoes, a green pepper, an onion and some "hot & spicy" sausages and I boiled the potatoes for 10 minutes, cut up all the other stuff and cooked it all in a skillet for another ten minutes. It was delicious.

Wolfgang
10-26-2009, 08:06 PM
You have to come up with an unassuming, homey name for the dish, like Pork Straggle or something.

nunix
10-26-2009, 08:26 PM
Man no way, that sounds fantastic.

This just proves you are a deamond. First buttered popcorn jelly beans, and now cream cheese. Truly you love all that is evil and wrong.

Sheana
10-26-2009, 11:35 PM
You are the crazy ones. I'm not fond of jelly beans and so-so towards popcorn most of the time, but there's something about popcorn-flavored jelly beans that appeals to me.

mopinks
10-27-2009, 07:57 AM
there is something so unwholesome about not liking cream cheese.

nunix I'm sure you're a decent guy but I just wouldn't feel comfortable leaving you alone with my kids, no offense man

Bergasa
10-27-2009, 08:53 AM
The sushi was delicious, by the way.

Balrog
10-27-2009, 09:03 AM
You have to come up with an unassuming, homey name for the dish, like Pork Straggle or something.

Grampa's Brunch?

mopinks
10-27-2009, 01:59 PM
continuing our spooooky junk food adventure, today we used cookie cutters of various Halloween-type shapes to cut out pieces of green tortilla and fried them into ghooouuulish tortilla chips!

deep frying is so wrong, and yet so right.

nunix
10-27-2009, 06:58 PM
I was totally thrilled to have invented the PIZZA BURRITO today.

Then a little internet searching predictably turned up five million other pizza burritos.

Then I realised they're really all just Hot Pockets.

So mine is still best.

I will tell you the secret ingredient:

...pizza sauce?! It turns every burrito into a pizza burrito.

Dizzy
10-27-2009, 09:35 PM
I make my own special pasta sauce for everything including pizza burritos.

Yes, pizza burritos have been around since man crawled from the slime.

Wolfgang
10-27-2009, 09:44 PM
You are the crazy ones. I'm not fond of jelly beans and so-so towards popcorn most of the time, but there's something about popcorn-flavored jelly beans that appeals to me.

Hey hey hey, I was the only one who said they liked those in the other thread. Could it be I'm the only sane one?

Pajaro Pete
10-28-2009, 06:04 PM
I made this (http://thebittenword.typepad.com/thebittenword/2009/09/pork-chops-with-bacon-and-cabbage.html), except I didn't have any cabbage so it ended up just being bacon and onion and pork chops so I felt like a huuuuuge fatty.

Dhroo
10-28-2009, 07:17 PM
I'm not the one who made it, I know, but:

The boyfriend just made his awesome fried chicken, but this time, with Panko bread crumbs mixed in with the normal stuff. It's different and interesting, while still awesome!

Gwrrrk
10-29-2009, 01:04 PM
Curried Pumpkin Soup.

spineshark
11-10-2009, 09:55 PM
Okay, I need help. Or maybe not. It depends: can milkshakes be made out of ice cream that's been completely melted and refrozen? Has anyone had to do this before?

Sven
11-10-2009, 10:32 PM
I make my own special pasta sauce for everything including pizza burritos.

Yes, pizza burritos have been around since man crawled from the slime.

Pizza burritos are only topped by pizza egg rolls.

Not the whimpy little stoner foods, actual full-sized egg rolls stuffed with pizza stuff. A store in the town I grew up with used to sell them, but damn if I'[d see it now.