+- Be Right Back, Uninstalling (https://www.brbuninstalling.com)
+-- Forum: General Category (https://www.brbuninstalling.com/forumdisplay.php?fid=49)
+--- Forum: General Discussion (https://www.brbuninstalling.com/forumdisplay.php?fid=59)
+--- Thread: Cooking Thread (/showthread.php?tid=9233)
Re: Cooking Thread - Turtle - 07-01-2010
That's god damn FOOD PORNOGRAPHY right there
lol
Re: Cooking Thread - copulatingduck - 07-01-2010
http://www.reddit.com/r/FoodPorn/top/?t=all
Re: Cooking Thread - Professor Funbucks - 07-01-2010
(07-01-2010, 01:43 PM)Turtle link Wrote: That's god damn FOOD PORNOGRAPHY right there
lol
VIET-NOM, BITCH
Re: Cooking Thread - Azure_Angel - 06-20-2012
Delectable beer cupcake recipe. You can use any kind of beer, and it'll (hopefully) still taste amazing.
Re: Cooking Thread - Luinbariel - 11-21-2012
I'm going to bump this motherfucking thread with my motherfucking BREAD.
Originally, I found a recipe on Pinterest for Rosemary Olive Oil bread.
I tried it, and it turned out okay, but really really strong. I put WAY too much rosemary in... which is my own dumb fault.
I also used old yeast and forgot like half a cup of flour, so... all around I'm amazed that loaf even came out edible.
But then I got to thinking about how easy it seems to just... modify the ingredients with other, tastier things.
So I did!
Here's the recipe, with what I changed.
Rosemary Olive Oil Bread Bacon and Cheese Bread
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar Normal fucking sugar, geez
2 tsp. active dry yeast
1 tsp. salt No. The bacon (if you cook it yourself, anyway) is salty enough.
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried) about a 1/4 cup of bacon bits
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil) I had some epicure cheeseball spices, you could put whatever you want. Like some garlic powder, chives, that kind of stuff. Also, I put in about a third of a cup of grated cheese in there too.
1/4 tsp. freshly ground black pepper You can but I didn't.
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling NO. Use bacon?
The instructions are basically the same and in the same order.
Fucking magic!
And this is how it came out. It was easily two to three times the size of the first one; that's what good, not expired yeast will do for ya I guess. It's sitting on the same pot holder as you can see peeking out from under the first shitty loaf; except now it's encompassed it completely.
Here is how much it rose the first time in the bowl... it almost escaped.
Re: Cooking Thread - Luinbariel - 03-30-2014
More cooking adventures... since no one seems to be posting in here any more I shall raise it from the dead.
CROQUETTES
![[Image: croquette_02.jpg]](http://otapark.com/wp-content/uploads/2014/01/croquette_02.jpg)
Yes. I saw this on Tumblr. Yes, I had to try it.
Turns out that, while it's a ton of work, it actually is pretty easy. The recipe is easily changed to whatever you want. My only thing is that it needs some more spicing of some kind, this recipe was a tad bland.
Cut up and boil around 2 pounds of potatoes (this was a LOT of potatoes, could easily cut this recipe in half, otherwise you have a ton of leftovers).
When they're soft enough to easily put a knife or something through, drain all the liquid you can, mash them a bit (you want them still a bit chunky), then set them aside to cool.
In another pot with some oil, cook finely diced onions until soft. At this point you could add other things... like carrots, mushrooms, peas, whatever. I added peas.
Then add the ground beef and cook until done/brown. Here's where I put in salt and fresh ground pepper, but I felt like it needed something else. Not sure what.
Drain this as dry as you fucking can when it's done. You don't want any excess liquid.
Mix this in with the potatoes, then crack an egg in there and mix that in, too. Let everything sit for about a half-hour, until it's all cool to the touch.
Once it's cool enough, make little patties or balls or whatever shape.
Get a bowl of flour (you'll need probably like half a cup or so, I had to add more half-way through), and a bowl with three or four beaten eggs, and then another bowl of panko. The recipe called for 2 cups but we ended up needing way more.
Cover the patties in flour, then in the egg mixture, then in the panko.
Heat the oil to ~340F, and fry 'em. Don't put them in before it's nice and hot or they'll be fucking gross and soggy with oil.
Fry 'em until they brown up a bit. I had enough oil to cover mine completely, but I still flipped them after about a minute. They cook fast at that temp, so in around 3 minutes they should be done.
Put them on a plate with a lot of paper towel to soak up any oil left over.
Let them cool a little bit, then eat!
I had mine with ketchup, which is a delicious blasphemy. I REALLY wish I'd thought to add some more spices or something... It needs a bit more flavor or a different sauce.
Re: Cooking Thread - KarthXLR - 03-30-2014
Looks delicious luin.
I'd love to post in here with some of the recipes I've received, but I won't be having a kitchen of my own for about 2 more years.
Re: Cooking Thread - Sogo - 03-31-2014
Did you remember to add the unidentifiable stuff?
Re: Cooking Thread - rumbot - 03-31-2014
i ought to take the time to storyboard some of my meals.
bbq shortrib
spicy cheesy oatmeal
coconut rice with mixed nuts
Re: Cooking Thread - CaffeinePowered - 03-31-2014
(03-31-2014, 12:52 AM)Sogo Payne link Wrote: Did you remember to add the unidentifiable stuff?
These look really good Luin, and did you add some unidentifiable stuff?
Re: - Luinbariel - 03-31-2014
I did not... This time.
Sent from a place where kittens are hugged
Re: Cooking Thread - MissBiz - 04-09-2014
I can cook! (some things....)
Recently, I have been very interested in Korean food. This past weekend, one of my friends at work and I decided to have a Korean food day. We went shopping at an international grocery store in town and bought up a ton of ingredients and other things we found interesting, then came back to my place and cooked the following:
Dakjjim, chicken with veggies and starch noodles: http://www.maangchi.com/recipe/dakjjim
with Spinach baanchan: http://www.maangchi.com/recipe/sigumchi-namul
and Kimchi pancake: http://www.maangchi.com/recipe/kimchijeon
and fresh rice
It was sooooo delicious! We are definitely going to have another cooking day soon.
Then last night, I used the left over rice and made fried riceÂ
I also have been known to make slow-cooker bbq (usually pork):
- Put meat on cutting board
- Stab meat with fork thoroughly
- Sprinkle meat with salt, garlic salt, pepper, random seasoning of your choosing
- Massage meat thoroughly
- Place meat in slow-cooker
- Pour root beer over meat until covered
- Put lid on slow-cooker and turn on low, cook for 6-8 hours
- Once cooked, drain excess liquid, but keep a little bit in reserve
- Use forks to pull apart meat
- Pour on some of your favorite sauce and a bit of the reserve liquid
- EAT!
Re: Cooking Thread - Luinbariel - 04-10-2014
Ooh man, the Korean recipes look amazing!
Re: Cooking Thread - Surf314 - 04-10-2014
My wife is obsessed with korea and learned to make a lot of korean food. I think my favorite so far has been japchae - which is simple in ingredients but a pain to make because pretty much everything needs to be cooked separately and then combined.
Re: Cooking Thread - CaffeinePowered - 04-27-2014
http://caffeinatedcrafting.tumblr.com/post/84068923299/beef-tacos-simple-to-make-added-a-few-things-to
Simple stuff, but its the little things that you add to something bland that make it good
Re: Cooking Thread - Eightball - 04-27-2014
Finally got a pretty good handle on making spring rolls. These ones. Too bad thai basil is hard to find anywhere but asian markets.
Re: - Luinbariel - 04-27-2014
Is Thai basil just sweet basil? If so you can grow it super easily
Sent from a place where kittens are hugged
Re: - Eightball - 04-27-2014
(04-27-2014, 07:34 PM)Luinbariel link Wrote: Is Thai basil just sweet basil? If so you can grow it super easily
Sent from a place where kittens are hugged
Wikipedia seems to think so. I know it's more resinous (and more purple) than the stuff I see for sale live and potted in my organic markets.
Re: Cooking Thread - Luinbariel - 04-28-2014
Come to think of it, the greenhouse I used to work at had a purple-ish basil that was called Thai basil.
Re: Cooking Thread - rumbot - 04-28-2014
dudes,
I was making pasta the other night.
while the water was boiling I was shredding some fresh parm like I was in SLAYER.
**arm gets tired**
the parm near the rind was too tough like donaldo for my shredder.
..
....
......
(cuts up rind, throws it in boiling water with pasta)
Ahhh, the rind rehydrated and came out like a sharper version of mozz - spongy, a bit stringy, but great accent bites in a plate with some fine ragu.
my detective work unveils no mentions of boiling cheese in this manner - though it is quite common to use cheese rinds in soups (where I got the idea).