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Post by Deleted on Oct 25, 2015 21:45:22 GMT
I was a little surprised this didn't already exist. Do you even cook, brah? Anyway, I love cooking. I have a few recipes all of my own, which I won't share until people are in the Circle of Trust (meaning I tired your recipes ((or receipts if you are nasty)) and your food was good). I mostly glean shit from the internet and, through trial and error, find out what works.
To get things started on this football Sunday:
Chicken Wings!
Wings are easy and the prep is the thing. Most people are not lucky enough to have a deep fryer at home. So we'll be baking them. First, get your wings. If you are no good with a knife, see if you can get them pre cut or beg the butcher to do it for you. I could tell you how yourself, but there's a lot of young 'uns here who will probably hurt themselves. Get mommy to kiss it better.
Steam them for ten minutes like you would broccoli or cauliflower. No, I am not going to tell you why. Just trust me.
Put them in a strainer or colander (with a plate underneath) and stick it in the fridge for at least an hour. No. Stop asking questions.
Preheat oven to 425 degrees. Put the wings on a well-oiled baking rack (with a pan underneath) and bake for 40 minutes flipping halfway through. When done, put in bowl, add favorite sauce, stir to coat and eat.
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Post by Deleted on Oct 26, 2015 9:32:55 GMT
hahahaha i really want to try this!
mmmm i'll have to sift through a few recipes
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Post by Deleted on Oct 26, 2015 12:07:56 GMT
I'm still waiting to understand how you're trolling us with this. I think you may have done your job too well.
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Post by Deleted on Oct 26, 2015 12:18:31 GMT
If I wanted to troll people with this recipe, I would have skipped the steaming step and smoked you out of your kitchen.
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Post by Deleted on Oct 27, 2015 9:47:28 GMT
well regardless of whether that was a troll i'm going to share this recipe as the thread title indicates we should  Spinach rice - spanakorizoPrep: - Dice brown onion - one garlic clove, finely diced - Bunch of spinach about 500g, needs to be thoroughly washed and stems trimmed - 2 cups short grain rice - fill kettle and boil water (need at least 4 cups) Cooking: - brown onion and garlic in olive oil - add spinach and fry for about 5 mins or until darker green and completely wilted - add in rice and fill with water so that it is just above the food line - Add in about 1/2 cup of tomato passata sauce - Season with pepper and salt to taste - Keep adding water until rice is cooked. Optional: serve with tzatziki Viola you have a simple meal! Serves 4 |
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Post by Deleted on Nov 1, 2015 0:05:17 GMT
Buttermilk Pancakes!
Dry:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
Mix well
Wet:
2 eggs
3 cups buttermilk
4 tbsp butter
Mix well
Put the dry in the wet, or the wet in the dry. Dealer's choice. Anyway, do not mix well. You want lots of small and medium lumps in the batter, something about not activating the glutens or something. Pour on a griddle on medium heat and cook until the edges are dry and there's some pockets forming on the top of the pancakes then flip and cook another minute or so. If anyone knows some place that carries boysenberry syrup, lemme know. Can't find that stuff anywhere.
Anyway, this recipe is the first Google result for buttermilk pancakes for a reason. So good. Also, from Martha Stewart's on kitchen. Known Fahrenheit believer.
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Post by Deleted on Nov 5, 2015 7:05:55 GMT
Cinnamon Buns. I used this recipe: bit.ly/1NtDc5K and followed the instruction by user Rubes1 to prepare the dough with a mixer instead of a bread machine. I think the double rising is really the key to good buns. I just put my oven on for a few minutes and let the dough rise in the remaining heat. Also the pudding mix in there is really magical. All other try-outs with cinnamon buns before were a fail.  Things I changed: - I melted the butter for the filling, because I find that it is more spreadable and able to sink into the dough - I used an extra teaspoon of cinnamon for the filling (because more cinnamon is better.) -and I put the vanilla into the filling because I didn't glaze them (not a fan of glaze and I need to transport them)
Edit: Ugh, I forgot the most important tweak I made: fresh yeast! I don't like dry active yeast and if you're able to get fresh yeast, please use it! I used half a cube of yeast, which is ~21 grams.
Edit 2: I didn't put nuts or raisins into the filling this time, but I might try that in the future.  |
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Post by Deleted on Nov 5, 2015 9:01:36 GMT
Anyone who like grilled salmon fillets, a good marinade is;
onion, garlic, parsley chopped. Put in bowl with olive oil and turn fish around in bowl to coat. Put remaining ingredients (mainly the onion and garlic on top) and brush with balsamic vinegar. Put foil around the grill and make sure there is oil underneath. The oil is important so they don't dry out. Cook for ~15 minutes
The vinegar is the key as well as salting the fish well. Also add pepper.
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Post by Deleted on Nov 5, 2015 9:20:26 GMT
Ugh, I wish I could eat salmon. I tried it several times, but the taste just make me throw up.  I remember you can 'cook' salmon just with lemon juice, because the acids react with the proteins, so the vinegar must have the same effect? |
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Post by Deleted on Nov 5, 2015 11:59:18 GMT
Ugh, I wish I could eat salmon. I tried it several times, but the taste just make me throw up. I remember you can 'cook' salmon just with lemon juice, because the acids react with the proteins, so the vinegar must have the same effect? You don't like the taste of salmon??  Yes you can cook salmon with ethanol i believe, i haven't heard about it with lemon. The vinegar that i add is not so much for taste, it must interact with the salmon proteins and allows it to become juicy and tasty and not dry out. Of course you can just eat smoked salmon, like what they use in sushi. But that is different to salmon fillets in which i used here. |
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Post by Deleted on Nov 5, 2015 12:12:52 GMT
I tried different preparations, but I guess it's just not for me. But I tried. |
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Post by Deleted on Nov 8, 2015 13:55:42 GMT
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Post by Deleted on Nov 8, 2015 22:09:22 GMT
i've always wanted to make them, but it looks really fucking hard i love macarons though, farrkkkk so good. |
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Post by Deleted on Nov 9, 2015 7:12:07 GMT
i've always wanted to make them, but it looks really fucking hard i love macarons though, farrkkkk so good. The recipe I linked is a cross between macarons and macaroons. The latter are very easy, I make them every Christmas season. |
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Post by Deleted on Nov 9, 2015 7:18:27 GMT
i've always wanted to make them, but it looks really fucking hard i love macarons though, farrkkkk so good. The recipe I linked is a cross between macarons and macaroons. The latter are very easy, I make them every Christmas season. I mean macarons as pictured here. I've never attempted them but they are the hard ones to make. Did you ever watch the great british bake off? i loved that show hahaha  |
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Post by Deleted on Nov 9, 2015 7:26:10 GMT
The recipe I linked is a cross between macarons and macaroons. The latter are very easy, I make them every Christmas season. I mean macarons as pictured here. I've never attempted them but they are the hard ones to make. Did you ever watch the great british bake off? i loved that show hahaha Yes, that's what I meant. Macarons = epic fail, macaroons = easy peasy. I know GBBO, but I haven't watched it yet. |
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Post by Deleted on Nov 9, 2015 8:18:48 GMT
I mean macarons as pictured here. I've never attempted them but they are the hard ones to make. Did you ever watch the great british bake off? i loved that show hahaha Yes, that's what I meant. Macarons = epic fail, macaroons = easy peasy. I know GBBO, but I haven't watched it yet. i got really addicted to it at one point LOL i love watching people bake. there's nothing wrong with that |
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Post by Deleted on Nov 9, 2015 8:22:55 GMT
Macaroons are delightful! Macarons are not.
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Post by Deleted on Nov 9, 2015 8:32:32 GMT
They are both delicious. A good macaron is something of beauty.
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Post by Deleted on Nov 9, 2015 16:23:24 GMT
Easy-peasy fish tacos – On the grill
Ingredients:
large salmon steak
tortillas
salt and pepper
cilantro
1 lime
1 onion
1 garlic clove
Put salmon steak on a large piece of foil, greased lightly w/ olive oil
Cut a few partial slices into the meat of the fish.
Layer the salmon with chunks of onion and garlic. Spritz it with fresh lime. Salt and pepper to taste.
Close up the foil, grill for 10-15 minutes.
The fish will flake off with a fork.
Serve it on warm tortillas with sour cream and cilantro and/or salsa.
These tacos are really good with a big ole salad and grilled corn on the cob.
FYI
(You can make potatoes on the grill the exact same way, but grill them for 30 minutes, and throw a small pat of butter on them before you close them up instead of lime.)
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