Topic: A Cooking Thread? (Read 474908 times)

dr. nervioso · « **Reply #1600 on:** 27 Nov 2012, 14:38 »

That sounds delicious

You wouldn't happen to have teleportation capabilities so you can send me one would you?

TheEvilDog · « **Reply #1601 on:** 27 Nov 2012, 14:58 »

No, but I can do one better. Give you the recipe.

3 chicken fillets
2 large rooster potatoes
1 large leek
Milk
Butter
Flour
Filo pastry (I have to admit, I love using filo)
Cheddar cheese
Salt and pepper

Peel and cut the potatoes into small chunks and put onto boil, until soft. Remove from the heat and drain.
While the potatoes cook, cut the chicken into similarly sized chunks and put into a large pan/wok with some oil and butter.
Add the leek and potato when the chicken is about to brown and add two tablespoons of flour.
Keep stirring the mix until all the butter and flour has mixed and covers the filling.
Add just enough milk to the mix to start making the sauce (Its personal preference).
Keep stirring until to sauce has thickened, it'll happen quickly.
Add some salt and pepper. If you want to add a little more flavour, add some grated cheddar cheese.
Take a tin and line the base with some spray oil and cover the base with the pastry, leaving a couple of sheets back.
Pour the filling into the tin and bring the excess pastry over and cover with the remainder pastry, and baste with either milk or butter.
Put the tin into oven at a high heat until the pastry has browned on top.

Be warned, this is a really filling meal, but tasty.

lepetitfromage · « **Reply #1602 on:** 28 Nov 2012, 06:07 »

Quote from: idontunderstand on 27 Nov 2012, 10:45

god dang it, now my grandiose confession ended up on the wrong page! dang you, lepetitfromage! dang you to heck!

I'm sorry! Can you ever forgive me?

But really, yeah that is bizarre......I've had similar things happen to me but not over a long period of time. Just a few months, really (and mostly about creamy and/or chunky things. One of my coworkers mentioned pasta in a creamy sauce and I almost hurled). Everyone thought I was pregnant. Still have no idea what caused it*. Definitely not pregnancy, though. Woo!

*Kinda thinking it might have been psychosomatic....it was the few months leading up to wearing my dental splint, so I think I was so stressed that I was having knee-jerk physical reactions to just about anything.

Have you ever asked a Doc about it? Those folks can sometimes offer valuable insight.

dr. nervioso · « **Reply #1603 on:** 28 Nov 2012, 06:09 »

Hmmm I might make that over holiday break.

I simply do not have the needed money for the ingredients or utensils I need for such a recipe at college. Which really sucks cause I like cooking things myself

idontunderstand · « **Reply #1604 on:** 28 Nov 2012, 07:11 »

oh petitfromage! I cannot stay mad at you!

Yeah there's just something about that drives me crazy. I guess I could talk to a doc about it. I've honestly never seen a psychiatrist though and it would be a weird thing to start seeing one about!

lepetitfromage · « **Reply #1605 on:** 28 Nov 2012, 07:47 »

Yeahhh, I can understand that. I suppose unless it's really interfering with your life it's not really worth getting that deep into it. Of course, doctors are my answer to everything lol

Carl-E · « **Reply #1606 on:** 28 Nov 2012, 17:09 »

Quote from: idontunderstand on 28 Nov 2012, 07:11

oh petitfromage! I cannot stay mad at you!

I'm sorry, but out of context in a cooking thread, this is hysterical!

"oh little cheese, ..."

idontunderstand · « **Reply #1607 on:** 28 Nov 2012, 23:38 »

Imagine it with a french accent for extra hilarity!

Carl-E · « **Reply #1608 on:** 29 Nov 2012, 01:14 »

I totally did...!

lepetitfromage · « **Reply #1609 on:** 29 Nov 2012, 05:59 »

aaaahahaha that is awesome

Papersatan · « **Reply #1610 on:** 07 Dec 2012, 17:10 »

roasted roots, wheat berries and chicken. The chicken came out with much less flavor that I had hoped. I did a flour, wet, flour breading where the wet was an egg goat cheese and lemon juice, and the flour was just salt and cayan, and then I fried it in oil with some thyme and fennel (the tops from the fennel root in the veggies). It wasn't bad, but I was hoping it would be tangier I guess.

Carl-E · « **Reply #1611 on:** 09 Dec 2012, 21:39 »

Cayenne is actually pretty mild unless you use large quantities. Try some fresh ground black pepper inthe flour dredge next time. Or white pepper - it's a little hotter.

Papersatan · « **Reply #1612 on:** 09 Dec 2012, 22:24 »

I under-seasoned the flour hoping the lemon and goat cheese would show up, but you couldn't really taste either. next time I will just make a sauce and not bread it at all.

pwhodges · « **Reply #1613 on:** 10 Dec 2012, 03:13 »

I made a leek and smoked haddock risotto; my wife went out of her way to say how nice it was. I didn't use any onions, but fried up the leeks at the start instead, and used a different risotto rice which seemed a bit creamier than the usual arborio; I poached the haddock in milk separately, drained it, flaked it, and stirred it in at the end, with a bit of reduced-fat creme fraiche (which also added to the creaminess, of course). Otherwise the usual risotto process, with a bit of wine at the start and then vegetable stock added slowly for the rest of the cooking.

Lines · « **Reply #1614 on:** 10 Dec 2012, 05:51 »

That sounds delicious, even though I've never had leek and haven't the faintest idea of what it's supposed to taste like.

I can't wait to start cooking real food again! I either haven't felt well enough to lately or just haven't had time and I miss having actual dinners. At least I have a homemade lasagna in the freezer that I can pop in the oven tonight because I'm not even sure I have anything TOO cook. Hmm.

pwhodges · « **Reply #1615 on:** 10 Dec 2012, 06:08 »

Never had leek? How can that be possible?

Leek and potato soup is a regular of mine; I also make cullen skink (leeks and smoked haddock again!). Leeks can also be used as an ordinary green vegetable.

Papersatan · « **Reply #1616 on:** 10 Dec 2012, 07:42 »

omg, never had a leek! I also make a lot of potato leek soup. They are also frequently in the mix when I roast root vegetables. Also sometimes I just cook them up to eat.

They are a little onioney I guess, but not at all overpowering. And they have this lovely squeeky texture, a little like cabbage I guess, but they don't taste at all like cabbage.

Lines · « **Reply #1617 on:** 10 Dec 2012, 08:12 »

Well, to be fair, I doubt my mom ever used one for cooking and I've never used a recipe that has actually called for them. They don't really seem to be a popular thing around here... I know I've seen them before, but definitely have never eaten one. But if they are squeaky, I may have an issue with them anyways. (I can't eat mushrooms because of how fresh ones squeak. Weirds me out.)

pwhodges · « **Reply #1618 on:** 10 Dec 2012, 08:14 »

Even if that could be an issue in leeks cooked on their own, it certainly wouldn't be in the soups we mention.

Lines · « **Reply #1619 on:** 10 Dec 2012, 08:17 »

If I ever make a soup that isn't chicken noodle (which is the only one I've made from scratch), I'll give them a shot. Or maybe chuck them in with a roast or stew or something.

Thrillho · « **Reply #1620 on:** 10 Dec 2012, 08:57 »

I *loathe* leek and potato soup. Tastes like dust soup to me.

Carl-E · « **Reply #1621 on:** 10 Dec 2012, 09:27 »

Cock-a-leekie soup. Basically, chicken and barley soup with leeks.

The Seldom Killer · « **Reply #1622 on:** 10 Dec 2012, 13:43 »

Quote from: Papersatan on 07 Dec 2012, 17:10

... where the wet was an egg goat cheese and lemon juice, ... It wasn't bad, but I was hoping it would be tangier I guess.

Next time try putting the goats cheese and some grated lemon rind inside the breast before breading and fry that way. Should hold the tangy flavour and because the cheese is pretty salty, it shouldn't need any futher seasing inside. I generally find that fresh, grated unwaxed lemon rind is worth the effort for the flavour when cooking something. Heat has a way of changing the flavour of the juice and reducing the impact quite a bit. The oils in the rind are a bit more robust. Might also benefit from a bit of chopped chervil and coriander.

Quote from: pwhodges on 10 Dec 2012, 06:08

Never had leek? How can that be possible?

When we went across Canada, we stopped in a small supermarket and picked up a couple of leeks that had been chopped into thirds to fit a polystyrene tray and shrink-wrapped. The checkout person didn't recognise it at all and it took a supervisor a while to find it listed under "ethnic foods". Mind you, people in the prairie lands did seem to be of the opinion that vegetables were things eaten by other people.

Leek and potato soup can be a bit bland, especially out of a tin. Best to make it with a combination of King Edwards rather than the more floury varieties like Desiree or Maris Piper and young to middle aged leeks, good seasoning and a punchy stock rather than a heavy chicken one. Don't make the soup too thick and use creme fraiche rather than cream. Some recipies seem to favour a 2.5:1 or higher ratio of leeks to potato. I reckon under between 1.5 and 2:1 is better. Don't blend too much either, a bit of texture is a good thing.

Leek is a very good companion to bacon, ham and other pig products and perhaps counter intuitively can come up well cooked in cider.

The Seldom Killer · « **Reply #1623 on:** 14 Dec 2012, 11:18 »

So two pieces of advice that I have learnt from this evenings cooking.

If you've dicked about too much on facebook and you're cooking in a hurry, still don't give a pan of frying meat a good shake directly above the gas. There will be flames and burning and stuff. It goes out pretty but still not good.

Also, if your partner walks in immediately afterwards and says hey, something smells good, do not, under any circumstances, proudly announce that you nearly burnt the house down. You will get in trouble. Again.

Pilchard123 · « **Reply #1624 on:** 14 Dec 2012, 11:30 »

That...was not wise.

You should have told them flambéing it.

The Seldom Killer · « **Reply #1625 on:** 14 Dec 2012, 11:34 »

You're not allowed to use soft southern words like flambe in Yorskshire, even chargrilled is borderline daft nonsense.

BeoPuppy · « **Reply #1626 on:** 15 Dec 2012, 06:44 »

Quote from: Gareth on 10 Dec 2012, 08:57

I *loathe* leek and potato soup. Tastes like dust soup to me.

When have you ever eaten dust soup?

Thrillho · « **Reply #1627 on:** 15 Dec 2012, 08:10 »

Quote from: BeoPuppy on 15 Dec 2012, 06:44

Quote from: Gareth on 10 Dec 2012, 08:57
I *loathe* leek and potato soup. Tastes like dust soup to me.
When have you ever eaten dust soup?

What, you never went to university?

Barmymoo · « **Reply #1628 on:** 15 Dec 2012, 09:26 »

Since I'm 10 terms through my 9 term degree (don't even ask), I can confidently say that going to university does not guarantee the consumption of dust soup. I have eaten better and become a more competent cook during my time at university, not to mention a better housekeeper and more organised. It kind of annoys me when people talk about university students as if we were a special breed of animal incapable of living like civilised human beings. Some people are adults at 18. Some people are not adults at 35.

Thrillho · « **Reply #1629 on:** 15 Dec 2012, 09:43 »

I ate pretty well at uni as well. I was just searching for some kind of punchline and came up with a shitty one.

Barmymoo · « **Reply #1630 on:** 15 Dec 2012, 10:15 »

Oh, that wasn't aimed at you personally. Just a general moan.

BeoPuppy · « **Reply #1631 on:** 15 Dec 2012, 11:01 »

Quote from: Gareth on 15 Dec 2012, 08:10

Quote from: BeoPuppy on 15 Dec 2012, 06:44
Quote from: Gareth on 10 Dec 2012, 08:57
I *loathe* leek and potato soup. Tastes like dust soup to me.
When have you ever eaten dust soup?

What, you never went to university?

Yeah, but of the non-dusty variety.

Well ... Leiden.

Aimless · « **Reply #1632 on:** 17 Dec 2012, 15:16 »

guys i've discovered something amazing

Modeling chocolate

It is a gift from the old gods, enemies of the evil that is fondant

take a suitable type of chocolate, melt it, add coloring or flavoring if you like, mix with an appropriate amount of corn syrup or glucose syrup, knead, refrigerate, knead, go nuts!

it's incredible

i made some pink and some arrack-flavored

Bluesummers · « **Reply #1633 on:** 17 Dec 2012, 17:58 »

Quote from: Gareth on 15 Dec 2012, 08:10

Quote from: BeoPuppy on 15 Dec 2012, 06:44
Quote from: Gareth on 10 Dec 2012, 08:57
I *loathe* leek and potato soup. Tastes like dust soup to me.
When have you ever eaten dust soup?

What, you never went to university?

I remember taking dry instant ramen noodles, grinding them into a powder with an automated mortar & pestle, then adding a corresponding amount of chicken broth, microwaving, adding and sipping the resultant solution through a straw...easiest thing to consume while studying endlessly for finals. Kinda reminds me of that goop they eat in the Matrix.

lepetitfromage · « **Reply #1634 on:** 19 Dec 2012, 06:39 »

I could never go to all that trouble for ramen.....half the time, I ate it raw.

Lines · « **Reply #1635 on:** 19 Dec 2012, 06:53 »

Never bothered with ramen. Actual pasta was cheaper and easier to work with.

Also last night I tried out a new recipe (this one) and while making it I was super excited, like man this is gonna be delicious....but it sucked. Why did it suck? Because the beans were hard. The package said you could either let the beans soak overnight (which I forgot to do) or boil them for a few minutes and then let them soak for an hour. I did the latter. It did not work. I was so angry and disappointed. I guess that's what I get for using dried beans for the first time?

For reference, I was picky as a kid, so I have only started eating beans within the past few years and other than using canned white beans for chili, I've never cooked with them. I've learned my lesson. Always soak dried beans overnight.

Papersatan · « **Reply #1636 on:** 19 Dec 2012, 08:21 »

So the 'cook a few minutes and then soak' is a good alternative to soaking, but the beans still have to be cooked after that. Soaking, in cold water or by boiling and resting, brings the beans back to the (approximate) texture they were fresh and raw. Boiling them again for about an hour will actually cook them and give them the texture of canned beans.
What I do is cook a boar load of bean and then keep them in the freezer. It is cheaper than cans and more convenient, I always found I wanted 1/2 a can or 3/4 of a can in my cooking and I never used the rest in time.

pwhodges · « **Reply #1637 on:** 19 Dec 2012, 08:25 »

If I need 1/2 a can in my cooking, I just put the whole can in; it never seems to do any harm

Lines · « **Reply #1638 on:** 19 Dec 2012, 08:56 »

Quote from: Papersatan on 19 Dec 2012, 08:21

So the 'cook a few minutes and then soak' is a good alternative to soaking, but the beans still have to be cooked after that. Soaking, in cold water or by boiling and resting, brings the beans back to the (approximate) texture they were fresh and raw. Boiling them again for about an hour will actually cook them and give them the texture of canned beans.

Directions did not say this (I am too literal when it comes to directions when it's something I've never cooked) and honestly I feel really stupid for not cooking them again. >_< Oh well. I have some left over taco filling in the fridge, so I'll just boil it as is and see what happens. (I'll add more onion and spices or whatever. I hated wasting all the tacos I made.)

Carl-E · « **Reply #1639 on:** 19 Dec 2012, 10:01 »

My grandmother used to do what she called "schrecking" the beans (Schreck is Yiddish for fear, she said it meant "scaring" them). She'd bring the dried beans to a boil for a while, then add a bunch of really cold water, and bring them back to a boil again for a while - sounds a lot like the boiling-cooling-boiling cycle you're describing.

Bluesummers · « **Reply #1640 on:** 19 Dec 2012, 15:10 »

Quote from: Carl-E on 19 Dec 2012, 10:01

She'd bring the dried beans to a boil for a while, then add a bunch of really cold water, and bring them back to a boil again for a while - sounds a lot like the boiling-cooling-boiling cycle you're describing.

It also sounds like "shocking" the beans. The procedure, anyway. Maybe the term came from the yiddish. It's typically done on vegetables, but I've seen it used for pasta as well.

Redball · « **Reply #1641 on:** 19 Dec 2012, 15:51 »

My wife explained that soaking the beans overnight was to reduce the ultimate flatulence, and her instructions were to change the water a couple of times. I'm not sure it helped. We were 10, 20 and 30 past farty.

Lines · « **Reply #1642 on:** 20 Dec 2012, 21:40 »

Ok, so I soaked the rest of the beans I had overnight and then today I cooked those and the left over beans I had (I made too much for the last batch of tacos, I think) in a crockpot for most of the day. OMG, they were SO much better! The tacos were really freaking good! I want to make them all the time now.

Success!

Aimless · « **Reply #1643 on:** 05 Jan 2013, 14:02 »

I have discovered that beans are delicious and filling and acceptable in the context of a loving relationship at times when no social engagements with other people are planned.

I have also discovered that the fabled roux-based "flour frosting" I've been so keen to try is better known as "ermine frosting" and was traditionally the frosting used on red velvet cake! I improvised a batch for my birthday cake and it was delicious. I think it is, in principle, similar to eg. Swiss meringue frosting but with gluten instead of egg albumin. It's a weird combo of light/fluffy and thick/rich. If you like making cupcakes and cakes it's def. worth the time to experiment with this frosting. Try flavouring it with lemon or chocolate. </evangelize>

Redball · « **Reply #1644 on:** 05 Jan 2013, 14:11 »

My wife fixed beans for soups and chili and used refried beans for tacos often, and it's my memory that the gas generation declined after a while. Anyone else have that experience?

Lines · « **Reply #1645 on:** 05 Jan 2013, 16:30 »

I didn't have much of a problem with gas after those tacos, so I dunno.

I made Michael a car bomb cake for his birthday. Chocolate stout cake (I used Guinness) with a Jameson dark chocolate ganache filling and Bailey's cream cheese icing. I freaking love this cake. I made it once before without the ganache and it's much better with it. The icing, though...I made a Bailey's sugar/butter icing last time and while this time I like the icing more, I feel like a chocolate icing would be so much better. (The cake itself, which chocolate, is not an overpowering chocolate.) Maybe next time I'll make a Bailey's white chocolate filling with a Jameson chocolate buttercream or something.

Either way, this cake rocks and is definitely the most moist cake I've ever had. And it's not too rich, so I can eat a big piece without wanting to die. Yuss.

LTK · « **Reply #1646 on:** 05 Jan 2013, 16:42 »

My American friend introduced me to refried beans in a tortilla with ground beef and onions, topped with grated cheese and sour cream. He tells me it's Mexican. It was filling, but a bit bland. Next time, I will add more chili sauce and a chopped-up bell pepper.

I don't trust some of the stuff that goes in it, though. The fluid that was drained from the pan with the meat formed a thick layer of solid fat on the sink, and those refried beans were pretty far from looking like actual beans.

Carl-E · « **Reply #1647 on:** 05 Jan 2013, 17:49 »

be glad the fat was rendered and poured off the pan rather than being in you...

And yes, refrying beans is like mashing potatoes, they bear no resemblance to the originals.

The meat needs taco seasoning at the very least, a concoction of chile powder, garlic, and other spices. Without it, you're talking bland as the tortilla it's wrapped in... and hot sauce helps!

Redball · « **Reply #1648 on:** 05 Jan 2013, 19:25 »

In a nearby bar, the tacos sometimes ooze a little orange grease. I assume that's from inadequately drained ground beef with the taco spices added. What would add the color -- ground chili? paprika?

Papersatan · « **Reply #1649 on:** 05 Jan 2013, 19:31 »

Cayenne pepper turns fats red. Also, orange cheddar cheese oozes orange grease.

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Author Topic: A Cooking Thread? (Read 474908 times)

TheEvilDog