Fun Stuff > CHATTER
A Cooking Thread?
Thrillho:
I make fucking amazing meatballs and spaghetti so one of these days I really should put up a photo and/or the recipe.
Papersatan:
You should. My meat balls are always, meh. Good but not great.
Thrillho:
My secret is fresh coriander in the sauce. Also I use no breadcrumbs. I'll say no more for now.
lepetitfromage:
--- Quote from: TheEvilDog on 29 Oct 2012, 12:22 ---I make butternut squash chips on occasion and it always takes two seconds to peel it. Chop it up, small bit of spray oil on them and on the tray, add a small bit of salt and a lot of paprika and put them in for 20 minutes. They are really tasty.
--- End quote ---
Mmmmmm...that sounds delicious.
And Kat- I am a sucker for creamy soups and chowders. That broccoli cheddar one sounds awesome.
As far as meatballs are concerned, I feel like mine get better each time I make them but I've yet to perfect them. One of my favorite meatball concoctions was stuffed with garlic and herb Laughing Cow cheese, then baked. Only problem was that some of the cheese got too gooey and started to seep out. Still tasty, but not very pretty. I also like using grated Parmesan instead of breadcrumbs.
The Seldom Killer:
Papersatan - until DynamiteKid comes up with the goods, the lovely Felicity Cloake is your saviour (in meatballs and many other things). http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
For butternut squash, and many of the other hard-skinned varieties. I'd often recommend that you roast it before cooking with it. However, should you need to peel it, gloves are not necessary. Get a large cook's knife which is as sharp as a kitchen knife should be. Cut the bowl off if the fruit has one, stand on end and slice the peel off in strips downwards. Repeat with the bowl, although you'll be cutting off pieces more akin to scales than strips.
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