Prove You Know Something About Cooking
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Longevity
You know that they can Search it on the net
and Copy it and pasted
on here
to faek that they can Cook you know
anyway here's my Recipe
1 Kilo of Chicken
6 Cloves of garlic
1 Onion
1 Ginger
1 cup of tamarind Leaves
5 cups of Water
2 table spoon of Fish Sauce
oil
Cut the Chicken into pieces then cut the onion and the Garlic and the Ginger into Small pieces
then saute the Onion garlic and the Ginger
then put the Chicken and pour the Fish sauce and put the lid and minimum the Flame
till the chicken cook
then pour the water and put the leaves and let skimmer
for a while
if there's no Tamarind Leaves
try to use the Radish and cut it into Pieces
You know that they can Search it on the net
and Copy it and pasted
on here
to faek that they can Cook you know
anyway here's my Recipe
1 Kilo of Chicken
6 Cloves of garlic
1 Onion
1 Ginger
1 cup of tamarind Leaves
5 cups of Water
2 table spoon of Fish Sauce
oil
Cut the Chicken into pieces then cut the onion and the Garlic and the Ginger into Small pieces
then saute the Onion garlic and the Ginger
then put the Chicken and pour the Fish sauce and put the lid and minimum the Flame
till the chicken cook
then pour the water and put the leaves and let skimmer
for a while
if there's no Tamarind Leaves
try to use the Radish and cut it into Pieces
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JELR39 wrote...
Longevity You know that they can Search it on the net
and Copy it and pasted
on here
to faek that they can Cook you know
Knowing how to cook isn't just about being able to come with recipes on your own it is also finding recipes you enjoy and making them yourself and adding new twists to things.
I learned that from my Grandfather actually. I wanted the recipe and he wrote it down for me.
Teriyaki Chicken (very simple)
Items Needed
Spoiler:
Preparations
Spoiler:
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Longevity wrote...
JELR39 wrote...
Longevity You know that they can Search it on the net
and Copy it and pasted
on here
to faek that they can Cook you know
Spoiler:
Knowing how to cook isn't just about being able to come with recipes on your own it is also finding recipes you enjoy and making them yourself and adding new twists to things.
I learned that from my Grandfather actually. I wanted the recipe and he wrote it down for me.
Teriyaki Chicken (very simple)
Items Needed
Spoiler:
Preparations
Spoiler:
Ohh yeah in the measurement of the water and the Fish Sauce
i don't know there measurement
cause
i just pour it and measure it through Instinct
Try it you'll like my recipe
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Deviled Eggs
8 Large eggs
1 teaspoon (Celery Salt
1 teaspoon Paprika
1/4 cup Mayonnaise
A few quirts of mustard.
Hard Boil the Eggs. After they are done boiling put the eggs in a bath of ice water for about 15 minutes to cool them down. Remove the shell and cut them in half vertically removing the yolk from each side. Add the yolks to a separate bowl. Mix in the mayonnaise mustard and paprika until the egg yolks are creamy. If needed add more mayo. dollop the yolks back into the little craters and enjoy. Sprinkle a little Paprika on top of the eggs for a nice look.
They should look like this
8 Large eggs
1 teaspoon (Celery Salt
1 teaspoon Paprika
1/4 cup Mayonnaise
A few quirts of mustard.
Hard Boil the Eggs. After they are done boiling put the eggs in a bath of ice water for about 15 minutes to cool them down. Remove the shell and cut them in half vertically removing the yolk from each side. Add the yolks to a separate bowl. Mix in the mayonnaise mustard and paprika until the egg yolks are creamy. If needed add more mayo. dollop the yolks back into the little craters and enjoy. Sprinkle a little Paprika on top of the eggs for a nice look.
They should look like this
Spoiler:
0
Longevity wrote...
Deviled Eggs8 Large eggs
1 teaspoon (Celery Salt
1 teaspoon Paprika
1/4 cup Mayonnaise
A few quirts of mustard.
Hard Boil the Eggs. After they are done boiling put the eggs in a bath of ice water for about 15 minutes to cool them down. Remove the shell and cut them in half vertically removing the yolk from each side. Add the yolks to a separate bowl. Mix in the mayonnaise mustard and paprika until the egg yolks are creamy. If needed add more mayo. dollop the yolks back into the little craters and enjoy. Sprinkle a little Paprika on top of the eggs for a nice look.
They should look like this
Spoiler:
Ok, that looks mighty tasty. What does it taste like?
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Buy one fresh whole chicken
loaf of whole wheat bread or one box of corn bread mix
Two large celery stalks
a half of a red onion
one whole green or red pepper
Put gloves on, remove innards of the chicken
Remove gloves (plastic of course)
Toast half of the whole wheat loaf or use the box of corn bread mix
Finely chop the celery stalks, half an onion and one pepper
Mix the bread and vegetables together
Put gloves on; shove stuffing into chicken
If you do not like plain chicken, sometimes I will rub on lemon-pepper mix
on chicken
Cover chicken in tin foil
set oven to 400 degrees (preheat)
Cook for an hour and a half but open tin foil with fifteen minutes left to brown the chicken.
Bon Appetit!
loaf of whole wheat bread or one box of corn bread mix
Two large celery stalks
a half of a red onion
one whole green or red pepper
Put gloves on, remove innards of the chicken
Remove gloves (plastic of course)
Toast half of the whole wheat loaf or use the box of corn bread mix
Finely chop the celery stalks, half an onion and one pepper
Mix the bread and vegetables together
Put gloves on; shove stuffing into chicken
If you do not like plain chicken, sometimes I will rub on lemon-pepper mix
on chicken
Cover chicken in tin foil
set oven to 400 degrees (preheat)
Cook for an hour and a half but open tin foil with fifteen minutes left to brown the chicken.
Bon Appetit!
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though not impressive since its just a burger
but I cut them in half, stuff some cheese beside it all in a hot dog bun
its not that bad
but I cut them in half, stuff some cheese beside it all in a hot dog bun
its not that bad
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homemade pasta
1/2 cup of semolina
1/2 cup of 00 flour
7 egg yolks
1 egg
1 tbs of olive oil
1 tbs of whole milk
pinch of salt
mix wet ingreds together and place into a mixer/bowl. Mix in flours a little bit at a time and alternate them. When all flour is in feel the dough, it should be kinda of firm and not sticky. Wrap in plastic and let it rest for 1 hour.
here are some ingreds u can put together to make a decent dish. (some of these measurements might be off some.)
1 bag of peas
1 pack of bacon or panchetta cut up small to medium dice
5 cloves of garlic minced
1 onion chopped small dice
12 leaves of basil Basil Chiffonade (cut into strips)
parsley minced
s+p TT
2 cups chicken or beef stock
1/2 cup of flour (you will not be using it all)
Set stove to medium heat and saute your onions, after a couple of mins add in your garlic and bacon, let your bacon render down. Some people like crispy bacon some like it kinda of fatty so the time on this step will be different, just watch everything and do not burn your garlic. then take out the bacon, onions, and garlic and put into a separate bowl. DO NOT TAKE OUT THE FAT. After everything is out your going to put in some not all of the flour and mix in it with the fat until u get the consistency of cake frosting or pasty. Add in your stock a little bit at a time to your fat flour mixture(its called a roux). If you add it in too fast you will get lumps in your sauce. Once you got your sauce together put in your bacon onions garlic and peas. Season with salt and pepper to taste and toss with pasta. Cut your basil last and put on top same with your parsley or u can put it into the sauce
If you want more sauce add butter to your bacon fat. The most simple roux recipe has a ratio of 1:1 fat:flour. I also use a kitchen aid to make my pasta so I do not know how to cut it by hand unless your making tag then get a rulers, it will help.
1/2 cup of semolina
1/2 cup of 00 flour
7 egg yolks
1 egg
1 tbs of olive oil
1 tbs of whole milk
pinch of salt
mix wet ingreds together and place into a mixer/bowl. Mix in flours a little bit at a time and alternate them. When all flour is in feel the dough, it should be kinda of firm and not sticky. Wrap in plastic and let it rest for 1 hour.
here are some ingreds u can put together to make a decent dish. (some of these measurements might be off some.)
1 bag of peas
1 pack of bacon or panchetta cut up small to medium dice
5 cloves of garlic minced
1 onion chopped small dice
12 leaves of basil Basil Chiffonade (cut into strips)
parsley minced
s+p TT
2 cups chicken or beef stock
1/2 cup of flour (you will not be using it all)
Set stove to medium heat and saute your onions, after a couple of mins add in your garlic and bacon, let your bacon render down. Some people like crispy bacon some like it kinda of fatty so the time on this step will be different, just watch everything and do not burn your garlic. then take out the bacon, onions, and garlic and put into a separate bowl. DO NOT TAKE OUT THE FAT. After everything is out your going to put in some not all of the flour and mix in it with the fat until u get the consistency of cake frosting or pasty. Add in your stock a little bit at a time to your fat flour mixture(its called a roux). If you add it in too fast you will get lumps in your sauce. Once you got your sauce together put in your bacon onions garlic and peas. Season with salt and pepper to taste and toss with pasta. Cut your basil last and put on top same with your parsley or u can put it into the sauce
If you want more sauce add butter to your bacon fat. The most simple roux recipe has a ratio of 1:1 fat:flour. I also use a kitchen aid to make my pasta so I do not know how to cut it by hand unless your making tag then get a rulers, it will help.
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Longevity wrote...
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.Microwaves are a tool used in cooking. True there's premade food that you only have to heat, but you can cook using a microwave too.
Something I threw together...
1 can corned beef
2 cups of mixed vegetables, thawed (your choice, but exotic blends are better IMO)
1 tomato
1 1/2 or 2 cups water
salt and pepper to taste
Break apart the corned beef in a microwave safe bowl. Mix your mixed vegetables in with your corned beef. Crush the tomato over the corned beef mix and handmix it in as well. Add the water and salt/pepper for taste. Microwave for 5 to 6 minutes. Serve with or over steamed white rice.
I'd check the food network site as they've got quite a few microwave dishes you can try. :)
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Tribly wrote...
Longevity wrote...
Deviled Eggs8 Large eggs
1 teaspoon (Celery Salt
1 teaspoon Paprika
1/4 cup Mayonnaise
A few quirts of mustard.
Hard Boil the Eggs. After they are done boiling put the eggs in a bath of ice water for about 15 minutes to cool them down. Remove the shell and cut them in half vertically removing the yolk from each side. Add the yolks to a separate bowl. Mix in the mayonnaise mustard and paprika until the egg yolks are creamy. If needed add more mayo. dollop the yolks back into the little craters and enjoy. Sprinkle a little Paprika on top of the eggs for a nice look.
They should look like this
Spoiler:
Ok, that looks mighty tasty. What does it taste like?
Spoiler:
0
hmm.. i think there's a thread about cooking and recipes but that's already too old
since i'm here i'll share some of my japanese recipes
Menchi Katsu
* 3/4 lb ground pork
* 1/2 onion
* 1/3 cup panko breadcrumb
* 1 egg
* 1 tsp salt
* pepper
* 2 cups shredded cabbage
* *vegetable oil for frying
* *egg, flour and breadcrumb for coating
Preparation:
Mince onion and saute in a frying pan. Mix pork, onion, panko, and egg in a bowl. Add salt and some pepper in the mixture and mix well. Make eight oval meat balls. Flatten each meat ball. Coat with flour, egg, and panko (breadcrumbs) orderly. Heat oil in 350 degrees F in a deep pan. Fry the meat cakes until brown. Serve shredded cabbage and Worcester sauce on the side.
Dango
Materials:
- a pot
- bamboo skewers
- a spoon
- a strainer
Ingredients:
- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)
- 1/2 cup water
- water to fill the pot
- Sweet bean paste or soysauce.
boiling dango
Instructions:
Put the water into the pot and start it boiling.
Combine the water with the sweet rice flour. (It's best if you combine it slowly) You should get a dough that isn't too soft and is well combined. (sort of like hard bread dough)
Roll it into an dango shape i.e. sphere (warning: do not place on top of your head as it may leave rice flour in your hair) They should be about an inch across.
If the water is boiling let the balls of dango in gently with a spoon. I don't want you getting burnt from the splash.
Boil them long enough for them to float and then cook them for about a minute more.
Test one by cutting it in half. It should be cooked on the outside and sort of off-white in the inside. If they are ready strain the dango.
don't put them on top of your head, put them on a bamboo skewer. About three to four each. Then serve with soysauce and/or sweet bean paste.
if you're asking about my homemade cooking, well, here it is
Bukkake Hime
ingredients:
1 pack of Soba Noodle (use as much as you like)
Cabbage (shred it as thin as possible)
2 pcs Egg (beaten)
sliced bacon or smoked beef
Tamanegi (very thinly sliced)
Takuwan (sliced)
Katsuobushi
Mayonnaise
Tonkatsu sauce (optional)
Instruction:
boil the soba noodles to half cooked. mix the shredded cabbage along with the beaten eggs and add the noodles then cook it for 3 minutes. place the smoked beef / bacon on the top of it, flip, and cook it well. after the cooking process has finished, serve it on the plate. put the mayonnaise first then sprinkle the katsuobushi. put Takuwan and Tamanegi on the side of the plate and ready to eat.
the quantity of the ingredients is up to you. i dont usually measure it.
sorry if the english was so crap
btw if you dont know some of the ingredients, look at the pics below
since i'm here i'll share some of my japanese recipes
Menchi Katsu
* 3/4 lb ground pork
* 1/2 onion
* 1/3 cup panko breadcrumb
* 1 egg
* 1 tsp salt
* pepper
* 2 cups shredded cabbage
* *vegetable oil for frying
* *egg, flour and breadcrumb for coating
Preparation:
Mince onion and saute in a frying pan. Mix pork, onion, panko, and egg in a bowl. Add salt and some pepper in the mixture and mix well. Make eight oval meat balls. Flatten each meat ball. Coat with flour, egg, and panko (breadcrumbs) orderly. Heat oil in 350 degrees F in a deep pan. Fry the meat cakes until brown. Serve shredded cabbage and Worcester sauce on the side.
Dango
Materials:
- a pot
- bamboo skewers
- a spoon
- a strainer
Ingredients:
- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)
- 1/2 cup water
- water to fill the pot
- Sweet bean paste or soysauce.
boiling dango
Instructions:
Put the water into the pot and start it boiling.
Combine the water with the sweet rice flour. (It's best if you combine it slowly) You should get a dough that isn't too soft and is well combined. (sort of like hard bread dough)
Roll it into an dango shape i.e. sphere (warning: do not place on top of your head as it may leave rice flour in your hair) They should be about an inch across.
If the water is boiling let the balls of dango in gently with a spoon. I don't want you getting burnt from the splash.
Boil them long enough for them to float and then cook them for about a minute more.
Test one by cutting it in half. It should be cooked on the outside and sort of off-white in the inside. If they are ready strain the dango.
don't put them on top of your head, put them on a bamboo skewer. About three to four each. Then serve with soysauce and/or sweet bean paste.
if you're asking about my homemade cooking, well, here it is
Bukkake Hime
ingredients:
1 pack of Soba Noodle (use as much as you like)
Cabbage (shred it as thin as possible)
2 pcs Egg (beaten)
sliced bacon or smoked beef
Tamanegi (very thinly sliced)
Takuwan (sliced)
Katsuobushi
Mayonnaise
Tonkatsu sauce (optional)
Instruction:
boil the soba noodles to half cooked. mix the shredded cabbage along with the beaten eggs and add the noodles then cook it for 3 minutes. place the smoked beef / bacon on the top of it, flip, and cook it well. after the cooking process has finished, serve it on the plate. put the mayonnaise first then sprinkle the katsuobushi. put Takuwan and Tamanegi on the side of the plate and ready to eat.
the quantity of the ingredients is up to you. i dont usually measure it.
sorry if the english was so crap
btw if you dont know some of the ingredients, look at the pics below
Spoiler:
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When i get a pack of hotdogs, i bbq them all at once, then reheat them in the microwave as needed. does that count as proof i know how to cook?
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earlshaggwell wrote...
When i get a pack of hotdogs, i bar-b-q them all at once, then reheat them in the microwave as needed. does that count as proof i know how to cook?Do you make the bar-b-q sauce yourself. Or do you buy it already made? I mean it sounds like you don't do much prep work.
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Longevity wrote...
earlshaggwell wrote...
When i get a pack of hotdogs, i bar-b-q them all at once, then reheat them in the microwave as needed. does that count as proof i know how to cook?Do you make the bar-b-q sauce yourself. Or do you buy it already made? I mean it sounds like you don't do much prep work.
i've been working on a mustard based bbq sauce lately. I used to make sauces all the time when i was a kid but it was always random. i never measured, or wrote anything down.
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NEXUS
Since 2010
I cook at random, I actually made hors d'ourves with some stew beef and I even put tooth picks in them and served them to my friends who all loved them.
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サカ゠wrote...
Dango
Materials:
- a pot
- bamboo skewers
- a spoon
- a strainer
Ingredients:
- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)
- 1/2 cup water
- water to fill the pot
- Sweet bean paste or soysauce.
boiling dango
Instructions:
Put the water into the pot and start it boiling.
Combine the water with the sweet rice flour. (It's best if you combine it slowly) You should get a dough that isn't too soft and is well combined. (sort of like hard bread dough)
Roll it into an dango shape i.e. sphere (warning: do not place on top of your head as it may leave rice flour in your hair) They should be about an inch across.
If the water is boiling let the balls of dango in gently with a spoon. I don't want you getting burnt from the splash.
Boil them long enough for them to float and then cook them for about a minute more.
Test one by cutting it in half. It should be cooked on the outside and sort of off-white in the inside. If they are ready strain the dango.
don't put them on top of your head, put them on a bamboo skewer. About three to four each. Then serve with soysauce and/or sweet bean paste.
Copypasta!!!!
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NEXUS
Since 2010
Okay heres what I made its called Baked BBQ porkchops with applesauce.
First I got a cookie sheet and sprayed it with pam, Then I sprinkled Seasoning salt and Tellicherry pepper on the tray.
Then I got out some Hickory BBQ sauce and laid the porkchops on the tray.
Then I poured 2 big globs of BBQ sauce on each Porkchop and massaged the sauce and the seasonings with my hands onto the porkchops.
Then into the oven at 450 Degrees fahrenheit for 35 minutes. and here you have it
Baked BBQ porkchops with apple sauce (You put the apple sauce on afterwards)
First I got a cookie sheet and sprayed it with pam, Then I sprinkled Seasoning salt and Tellicherry pepper on the tray.
Then I got out some Hickory BBQ sauce and laid the porkchops on the tray.
Then I poured 2 big globs of BBQ sauce on each Porkchop and massaged the sauce and the seasonings with my hands onto the porkchops.
Then into the oven at 450 Degrees fahrenheit for 35 minutes. and here you have it
Baked BBQ porkchops with apple sauce (You put the apple sauce on afterwards)
0
No Fuss Chocolate Chip Muffins (Yield: approx 10 - 12 muffins)
2 cups of plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/3 cup vegetable oil
1 large egg
1 cup milk
1 cup chocolate chips
* vanilla essence is optional
Method1.
1. Mix flour, salt, baking powder and sugar (dry ingredients).
2. Combine and mix egg, milk and vegetable oil until you get a smooth muffin batter (wet ingredients).
3. Add in the chocolate chips. Combine well without over stirring.
4. Pour into non-stick muffin tin/tray and bake in a preheated oven at 350 °F (180 °C) for about 15 - 20 mins.
2 cups of plain flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/3 cup vegetable oil
1 large egg
1 cup milk
1 cup chocolate chips
* vanilla essence is optional
Method1.
1. Mix flour, salt, baking powder and sugar (dry ingredients).
2. Combine and mix egg, milk and vegetable oil until you get a smooth muffin batter (wet ingredients).
3. Add in the chocolate chips. Combine well without over stirring.
4. Pour into non-stick muffin tin/tray and bake in a preheated oven at 350 °F (180 °C) for about 15 - 20 mins.
