Prove You Know Something About Cooking
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I am tired of this forum section being called "Food and Cooking" when really it should be called "Eating" every time I see a new thread here it is about "Favorite *****" I am tired of coming here trying to see if anyone knows anything about cooking other then boiling water for Ramen. I have posted 2 topics about recipes trying to get people to learn a little about cooking and I got 0 responses for 1 and 1 response for the other (Thank You! Dessert) this is a forum also about cooking but from what I've seen none of you can cook at all.
Please try to prove me wrong this will be my third time asking for a recipe you know of. I don't care what it is just as long as it requires more then boiling water or prepackaged foods.
Please try to prove me wrong this will be my third time asking for a recipe you know of. I don't care what it is just as long as it requires more then boiling water or prepackaged foods.
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I know I am replying to my own post... I don't mean to bump it but. Thus far 35 of you don't know shit about cooking...Good Job losers!
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heres something that I did an hour ago.
I chopped some mushrooms, some mozarella then heated some olive oil on a pan. added mushrooms, used some pepper, garlic powder and salt then after a few minutes I added the cheese then 3 eggs.
for a steak marinade i use a mixture of:
curry powder, crushed garlic, lemon, mrs dash, seasoned salt, pepper and olive oil
I chopped some mushrooms, some mozarella then heated some olive oil on a pan. added mushrooms, used some pepper, garlic powder and salt then after a few minutes I added the cheese then 3 eggs.
for a steak marinade i use a mixture of:
curry powder, crushed garlic, lemon, mrs dash, seasoned salt, pepper and olive oil
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A lot of people know how to make insta-ramen, but I ask you good sirs, can you make your OWN noodle soup entierly!?!? (If I have the time, I like to make this noodle-soup. It's no particular established kind, it's my own kind of Chinese, Japanese, Vietnamese Asian-Fusion kind of noodle soup, but I find it very good none the less, and I have more than just my own opinion to back me up).
VillainousHanacha's Noodle Soup
1/2 lb of pork belly
1/2 lb of chicken gizzards
1 lb noodles (I recommend Rice Sticks, Udon, or Lo Mein. Normal string Pasta is fine, but DON'T use Soba. It's too delicate)
10 cups of chicken stock (if using store bought, get low sodium if from a can, from a carton, preferably organic, is better)
8-10 tablespoons Aka (red) Miso
5-6 tablespoons Fish Sauce
4-5 tablespoons Oyster Sauce
4-5 tablespoons Hoisin Sauce
3-4 tablespoons Soy Sauce (Shoyu, or Japanese Soy Sauce is preferred, or a GOOD Chinese style Soy Sauce)
2-3 tablespoons Sambal Oelek (This is to taste, Sambal is quite spicy. Add more if you want)
A large knob of Ginger (peeled and diced)
A medium knob of Galangal (peeled and diced. Ginger you can get away with not peeling, but Galangal, you CAN'T)
8-10 stalks of Scallions (chopped into SKINNY rings. Chop off the root end.)
4-5 large Leeks (cut off the fiberous dark green part, cut in half, and wash the layers THOROUGHLY!!! Chop off the root end, then cut into thin "half-rings")
10-15 Shiitake Mushrooms (wash, cut the stalks off, then cut the heads into strips)
8-10 cloves of Garlic (peel, cut off the base, and mince)
A splash of Olive Oil (because I like Olive Oil, but if you want to be more authentic, use Peanut or Soybean Oil)
A couple of sprigs of Cilantro (de-stemmed, chiffonade at the end of cooking)
A couple of sprigs of Thai Basil (de-stemmed, chiffonade at the end of cooking)
A "vigorous" couple of shakes of Shichimi Togarashi (To taste, it adds a spicy sweetness)
Salt (to taste. But I doubt you'll need it)
*(Besides the Meat, Noodles, and Stock, all the measurements are aproximations. I NEVER measure when I cook, I use a healthy dose of gut and intuition. I recomend you use that when you use that when you are not sure)*
1. Cut the Pork Belly (assuming it comes in something of a large square) into long rectangles, then cut it into THIN strips along the short side, so it looks like thin squares (I recomend you breifly freeze the belly, so it's easier to cut thinly. You can use the time to prep the vegetables and the aromatics).
2. Cut the Gizzards in half into relatively similarly sized chunks.
3. Get a large pot and put in a splash of Cooking Oil (I like Olive Oil), and brown the meat over medium-high heat. Remove the meat, but not the now pork and chicken infused oil
4. Add in the Leeks, Mushrooms, and Scallions over low heat. Add more oil if necessary. Close the lid, and let the vegetables cook down and shrink down to AT LEAST half the size. (this is called a Sweat. there should be NO browning). Add in the Garlic, Ginger and Galangal, and turn up the heat to high to brown the vegetable matter (DON'T COVER)!!!
5. Add the meat back in, and then add in the Stock, Miso, Sambal, Shichimi Togarashi, and all the Sauces into the pot. Put on high and cover to bring to a boil. Once it reaches a boil, reduce the heat very low to a low simmer, cover, and leave alone to cook ( for as long as you have time for. I would say AT LEAST 2 hrs, but you can go as long as 4).
6. When the Soup is very close to done, put on a second pot of water (just plain water). A large pot for wheat noodles, a smaller one for rice noodles. When the water hits a boil, add some salt to taste. If you are making wheat noodles, add them directly into the boiling water, and cook according to the packaging, until tender yet chewy. If you are making rice noodles, turn off the heat, and pour the water into a bowl big enough to hold the noodles, and then soak the noodles in the hot water, untill tender yet chewy. Either way, then the noodles are done, drain the water, and KEEP THEM OUT OF THE SOUP!!!!!! (Seriously. KEEP THEM OUT. If you put them in the soup, they will just keep cooking and absorbing liquid and they WILL turn to mush).
7. Before serving, de-stem and chiffonade (cut into ribbons) the herbs. DON'T DO IT BEFORE THIS!! (The herbs will dry out
and lose their flavor otherwise).
8. To serve, put some noodles at the bottom of the bowl, and take a couple of ladle-fulls of Soup and pour it in the bowl (this is the ONLY time the noodles should come in contact with the soup). Add some salt if you think it needs it (in all likelyhood, it won't). Put some of the herbs on top. And then swiftly shove into your gaping piehole with vigorous enthusiasm.
Hope you all enjoy ^_^
VillainousHanacha's Noodle Soup
1/2 lb of pork belly
1/2 lb of chicken gizzards
1 lb noodles (I recommend Rice Sticks, Udon, or Lo Mein. Normal string Pasta is fine, but DON'T use Soba. It's too delicate)
10 cups of chicken stock (if using store bought, get low sodium if from a can, from a carton, preferably organic, is better)
8-10 tablespoons Aka (red) Miso
5-6 tablespoons Fish Sauce
4-5 tablespoons Oyster Sauce
4-5 tablespoons Hoisin Sauce
3-4 tablespoons Soy Sauce (Shoyu, or Japanese Soy Sauce is preferred, or a GOOD Chinese style Soy Sauce)
2-3 tablespoons Sambal Oelek (This is to taste, Sambal is quite spicy. Add more if you want)
A large knob of Ginger (peeled and diced)
A medium knob of Galangal (peeled and diced. Ginger you can get away with not peeling, but Galangal, you CAN'T)
8-10 stalks of Scallions (chopped into SKINNY rings. Chop off the root end.)
4-5 large Leeks (cut off the fiberous dark green part, cut in half, and wash the layers THOROUGHLY!!! Chop off the root end, then cut into thin "half-rings")
10-15 Shiitake Mushrooms (wash, cut the stalks off, then cut the heads into strips)
8-10 cloves of Garlic (peel, cut off the base, and mince)
A splash of Olive Oil (because I like Olive Oil, but if you want to be more authentic, use Peanut or Soybean Oil)
A couple of sprigs of Cilantro (de-stemmed, chiffonade at the end of cooking)
A couple of sprigs of Thai Basil (de-stemmed, chiffonade at the end of cooking)
A "vigorous" couple of shakes of Shichimi Togarashi (To taste, it adds a spicy sweetness)
Salt (to taste. But I doubt you'll need it)
*(Besides the Meat, Noodles, and Stock, all the measurements are aproximations. I NEVER measure when I cook, I use a healthy dose of gut and intuition. I recomend you use that when you use that when you are not sure)*
1. Cut the Pork Belly (assuming it comes in something of a large square) into long rectangles, then cut it into THIN strips along the short side, so it looks like thin squares (I recomend you breifly freeze the belly, so it's easier to cut thinly. You can use the time to prep the vegetables and the aromatics).
2. Cut the Gizzards in half into relatively similarly sized chunks.
3. Get a large pot and put in a splash of Cooking Oil (I like Olive Oil), and brown the meat over medium-high heat. Remove the meat, but not the now pork and chicken infused oil
4. Add in the Leeks, Mushrooms, and Scallions over low heat. Add more oil if necessary. Close the lid, and let the vegetables cook down and shrink down to AT LEAST half the size. (this is called a Sweat. there should be NO browning). Add in the Garlic, Ginger and Galangal, and turn up the heat to high to brown the vegetable matter (DON'T COVER)!!!
5. Add the meat back in, and then add in the Stock, Miso, Sambal, Shichimi Togarashi, and all the Sauces into the pot. Put on high and cover to bring to a boil. Once it reaches a boil, reduce the heat very low to a low simmer, cover, and leave alone to cook ( for as long as you have time for. I would say AT LEAST 2 hrs, but you can go as long as 4).
6. When the Soup is very close to done, put on a second pot of water (just plain water). A large pot for wheat noodles, a smaller one for rice noodles. When the water hits a boil, add some salt to taste. If you are making wheat noodles, add them directly into the boiling water, and cook according to the packaging, until tender yet chewy. If you are making rice noodles, turn off the heat, and pour the water into a bowl big enough to hold the noodles, and then soak the noodles in the hot water, untill tender yet chewy. Either way, then the noodles are done, drain the water, and KEEP THEM OUT OF THE SOUP!!!!!! (Seriously. KEEP THEM OUT. If you put them in the soup, they will just keep cooking and absorbing liquid and they WILL turn to mush).
7. Before serving, de-stem and chiffonade (cut into ribbons) the herbs. DON'T DO IT BEFORE THIS!! (The herbs will dry out
and lose their flavor otherwise).
8. To serve, put some noodles at the bottom of the bowl, and take a couple of ladle-fulls of Soup and pour it in the bowl (this is the ONLY time the noodles should come in contact with the soup). Add some salt if you think it needs it (in all likelyhood, it won't). Put some of the herbs on top. And then swiftly shove into your gaping piehole with vigorous enthusiasm.
Hope you all enjoy ^_^
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A traditonal Australian bread I make.
Damper
2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk
Method
1. Mix the flour, salt and sugar together into a bowl.
2. Cut in the butter until fine crumbs form.
3. Add milk slowly and mix to form a soft dough.
4. Knead lightly on a floured board until smooth.
5. Shape into a round loaf, brush with milk and cut a cross in the
top surface of the dough.
6. Grease and dust with flour a round cake tin. You can substitute a
flat baking pan, but the round tin gives a better shape to the loaf.
7. Place dough in the pan and bake at 190° C for 30 - 40
minutes.
Damper
2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk
Method
1. Mix the flour, salt and sugar together into a bowl.
2. Cut in the butter until fine crumbs form.
3. Add milk slowly and mix to form a soft dough.
4. Knead lightly on a floured board until smooth.
5. Shape into a round loaf, brush with milk and cut a cross in the
top surface of the dough.
6. Grease and dust with flour a round cake tin. You can substitute a
flat baking pan, but the round tin gives a better shape to the loaf.
7. Place dough in the pan and bake at 190° C for 30 - 40
minutes.
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I have stopped cooking for a bit, because my frying pan was shipped off to my sisters house out in Ottawa so i make noodles but when i did i was liek the omlette king
I would crack 2 eggs, let them sit for a bit, when they go gold i put some pepper on it, then when its more solid but not burnt, ill put in some chopped green peppers, mushrooms and a whole bunch of shredded cheese. let it cook for a bit longer, fold it, seal it with the heat and put on a plate with a little bit of shredded cheese on the top. added with some franks red hot and bbq sauce on the side.
I would crack 2 eggs, let them sit for a bit, when they go gold i put some pepper on it, then when its more solid but not burnt, ill put in some chopped green peppers, mushrooms and a whole bunch of shredded cheese. let it cook for a bit longer, fold it, seal it with the heat and put on a plate with a little bit of shredded cheese on the top. added with some franks red hot and bbq sauce on the side.
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Longevity wrote...
I am tired of this forum section being called "Food and Cooking" when really it should be called "Eating" every time I see a new thread here it is about "Favorite *****" I am tired of coming here trying to see if anyone knows anything about cooking other then boiling water for Ramen. I have posted 2 topics about recipes trying to get people to learn a little about cooking and I got 0 responses for 1 and 1 response for the other (Thank You! Dessert) this is a forum also about cooking but from what I've seen none of you can cook at all. Please try to prove me wrong this will be my third time asking for a recipe you know of. I don't care what it is just as long as it requires more then boiling water or prepackaged foods.
I lol'd... Yes, I posted a recipe before but it only get one reply... So I think our favorite recipes aren't really appreciated here
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Thank you everyone who has posted...Gonna be hard to find a pork belly....and Yuri can you post the recipe again please?
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Tsujoi
Social Media Manager
Easy recipe that requires a little cooking.
Name: Chicken Lazone
Ingredients:
Salt 1 tsp
Chili Powder 1 1/2 tsp
Onion Powder 1 1/2 tsp
Garlic Powder 1 1/2 tsp
Chicken Breasts 4
Whole Butter 2 oz
Heavy Cream 4 fl oz
Egg Noodles, cooked as needed
Fresh Parsley, chopped as needed for garnish
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Combine the seasonings in a bowl and coat the chicken breasts with the mixture.
Melt 1 ounce of the butter in a saute pan, then cook chicken breasts over medium heat. Remove chicken from pan.
Pour the cream into the pan and lower heat. Simmer for a few minutes, stirring, until the sauce thickens. Whisk in the remaining butter.
Plate the chicken breasts over egg noodles and top with cream sauce. Garnish with parsley.
Name: Chicken Lazone
Ingredients:
Salt 1 tsp
Chili Powder 1 1/2 tsp
Onion Powder 1 1/2 tsp
Garlic Powder 1 1/2 tsp
Chicken Breasts 4
Whole Butter 2 oz
Heavy Cream 4 fl oz
Egg Noodles, cooked as needed
Fresh Parsley, chopped as needed for garnish
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Combine the seasonings in a bowl and coat the chicken breasts with the mixture.
Melt 1 ounce of the butter in a saute pan, then cook chicken breasts over medium heat. Remove chicken from pan.
Pour the cream into the pan and lower heat. Simmer for a few minutes, stirring, until the sauce thickens. Whisk in the remaining butter.
Plate the chicken breasts over egg noodles and top with cream sauce. Garnish with parsley.
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Longevity wrote...
Thank you everyone who has posted...Gonna be hard to find a pork belly....and Yuri can you post the recipe again please?https://www.fakku.net/viewtopic.php?t=20381
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cooking is heat ingredients and a tiny bit of love and if your lucky not bodily fluids.
gravy
put some lard in a pan till its hot add flower brown. then slowly whisk in some water till the consistency is right you are now ready to cover any and all items to enhance all dishes bon appetit
gravy
put some lard in a pan till its hot add flower brown. then slowly whisk in some water till the consistency is right you are now ready to cover any and all items to enhance all dishes bon appetit
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bigdaddyofaz wrote...
cooking is heat ingredients and a tiny bit of love and if your lucky not bodily fluids.Microwaving food is not cooking If all you have to do is put in the microwave or oven without any prep then it isn't cooking it's re-heating crap.
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My little one has problems eating his vegetables so I incorporate it into this wholesome fragrant rice dish. It goes very well, with green or red curry or sweet and sour meat dishes. This is a shortcut variation of my family's recipe.
Vegetable Rice
3 cups of rice (washed)
mixed vegetables
almonds or cashew nuts
raisins or sultanas
125gm or half a block of butter
1 heap tablespoon of finely chopped/pounded onions
1/2 tablespoon of finely chopped/pounded garlic
3/4 inch of finely chopped/pounded ginger
2 cinnamon sticks
2 - 3 cardamoms
2 - 3 star anise
2 - 3 cloves
1 and 1/2 heap teaspoonful of salt
1/2 teaspoon of chicken stock
1 and a 1/2 cups of evaporated milk
approx 2 and 1/2 to 3 cups of water (depends on the type of rice and rice grade)
Saute everything in the rice cooker for approximately 3-5 minutes till fragrant before putting it to "cook". Simple as that.
Edit: Garnish with some coriander leaves and spring onions and you're all set to eat it on it's own.
Vegetable Rice
3 cups of rice (washed)
mixed vegetables
almonds or cashew nuts
raisins or sultanas
125gm or half a block of butter
1 heap tablespoon of finely chopped/pounded onions
1/2 tablespoon of finely chopped/pounded garlic
3/4 inch of finely chopped/pounded ginger
2 cinnamon sticks
2 - 3 cardamoms
2 - 3 star anise
2 - 3 cloves
1 and 1/2 heap teaspoonful of salt
1/2 teaspoon of chicken stock
1 and a 1/2 cups of evaporated milk
approx 2 and 1/2 to 3 cups of water (depends on the type of rice and rice grade)
Saute everything in the rice cooker for approximately 3-5 minutes till fragrant before putting it to "cook". Simple as that.
Edit: Garnish with some coriander leaves and spring onions and you're all set to eat it on it's own.
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Peel some Potatoes, cut them into Quarters and put them into a saucepan with a little Salt
Peel some Carrots, slice them and put them into a saucepan with a little Salt
Get some Peas and and put them into a saucepan with a little Salt
Put some oil in a frying pan on not too high a heat then put in some Beef frying steaks and add a little salt
Cook the Veg first untill the Potatoes are basically soft. (Prod with a fork to test)
Put on the frying steaks and cook untill they look nice turning every now and then so that they dont burn and cook evenly. (All in all about 10-12 mins)
Bam!! Everythings kinda edible and ready, Slam the necessary amount of Bisto gravy granules in a jug and pour in a half pint of water stir the water till it thickens.
Pour on the Gravy.
Done! :)
Peel some Carrots, slice them and put them into a saucepan with a little Salt
Get some Peas and and put them into a saucepan with a little Salt
Put some oil in a frying pan on not too high a heat then put in some Beef frying steaks and add a little salt
Cook the Veg first untill the Potatoes are basically soft. (Prod with a fork to test)
Put on the frying steaks and cook untill they look nice turning every now and then so that they dont burn and cook evenly. (All in all about 10-12 mins)
Bam!! Everythings kinda edible and ready, Slam the necessary amount of Bisto gravy granules in a jug and pour in a half pint of water stir the water till it thickens.
Pour on the Gravy.
Done! :)
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I was having cravings for fried mozarella cheese sticks again and so I whipped a quick one, just now, with whatever ingredients that I have at home. Please note that in the original recipe you are to use Italian seasoned breadcrumbs and since I didn't have any (sniggers) I modified by sprinkling a good dose of garlic powder, added finely chopped red chillies and curry leaves into the thick coating batter for an asian zing. *lol*
Ingredients
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian seasoned bread crumbs
1/2 teaspoon garlic salt
2/3 cup all-purpose flour
1/3 cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks
Directions
In a small bowl, mix the eggs and water.
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Ingredients
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian seasoned bread crumbs
1/2 teaspoon garlic salt
2/3 cup all-purpose flour
1/3 cup cornstarch
1 quart oil for deep frying
1 (16 ounce) package mozzarella cheese sticks
Directions
In a small bowl, mix the eggs and water.
Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
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loosehead99 wrote...
What did you say your address is?Whose address are you referring to?
LOL, anyways, you are welcomed to my home for the festivities if you're not continents away. I'm making choux pastry with savoury filling tomorrow.
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Since this is Valentine day, I'll just post my favorite choco cookie dish <3...
White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
White Chocolate Cookies with (not necessarily) Macademia nuts
1 Cup Plus 2 Tbs. flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 Cup Unsalted butter, softened
1/2 Cup Light brown sugar, packed
1/4 Cup Granulated sugar
1 egg
1 tsp. Vanilla
9 oz White chocolate chips
1 Cup Macadamia nuts, coarsely chopped
Preheat oven to 375F.........
In a large bowl, mix together flour, baking soda and salt........
In large bowl, using a hand-held mixer set at medium speed, cream butter with the sugars for 2 to 3 minutes, until light
and fluffy. Beat in the egg and vanilla. Reduce speed and beat in the
flour mixture until just combined. Stir in the white chocolate and
macadamia nuts..........
Using a rounded tablespoon of dough, drop cookies onto a cookie sheet (either air-bake or with parchment paper) leave about 1 inch between the cookies. Bake 9-12 minutes, until lightly golden.......
Transfer the cookies to a wire rack and cool completely.
And the most important thing is to make it with love <3
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its not really proof but since i was 14 or so i've had to make my own food since both my parents were too tired from work to cook. my mom cooks every now and again but usually im stuck making my own food.
