Topic: A Cooking Thread? (Read 472010 times)

spoon_of_grimbo · « **Reply #450 on:** 05 Oct 2009, 19:16 »

http://forums.questionablecontent.net/index.php/topic,21375.msg762899.html#msg762899

today, i reprised the recipe i outlined in THIS^ post a few pages back, but fried up some bacon strips and chopped mushrooms in butter, and added them to the casserole too. it was well fucking special, like porn for the tastebuds or something!

Dollface · « **Reply #451 on:** 08 Jan 2010, 05:11 »

Peasoup time

kitchen

peas have been in water whole night

pour the water out

add new cold water

lets get things hot

now lets sizzle that ground beef

add some pepper

and when that shit look shit like this its ready for its horrible fate

BAM

aww yeah

and some salt

neat cup dude

Wrong you cunt its a mug

bliss

scarred · « **Reply #452 on:** 08 Jan 2010, 05:16 »

aaaand now I'm hungry.

redglasscurls · « **Reply #453 on:** 14 Jan 2010, 16:38 »

So I've managed to not know/forget that we had a cooking thread, but Allison asked me to put my cheese making escapades up, so tada:

Please, if you are an experienced cheeser, know that I am not- this is my first time around, but it came out delicious so there. I made queso fresco, which is a mild white somewhat crumbly cheese that DOES NOT REQUIRE ANY FANCY RENNETTS OR ENZYMES. This is important, because getting that shit is kind of a pain in the butt.

Go out and buy a gallon of whole milk- the closer the dairy to where you live the better, because then it will be pasturized but not superduper pasturized (it wont make cheese if it is). I bought mine from Giant, and it's listed as coming from a town within my (not very big) state, so that's a safe bet.
You will also need a pretty big pot, white vinegar, and salt.

Pour the milk into the pot and bring it up to heat a little bit, then add 9 Tbsp of white vinegar.

Plan to spend about the next 45 min/hour hovering around the kitchen to watch it curdle and stir it now and then. If you have a thermometer, keep the mixture at about 80C- if not, get it warm but not boiling or anything.
The curds look pretty gross, but hey.

The curds will mat up on the surface, and the liquid below will get more and more clear- when it's mostly clear, you're done (it takes a while).
Set up a strainer in your sink, and line it with cheesecloth (or a thin clean dishtowel). Pour the hot cheesy moosh through, and let it drain by gravity for a while. Sprinkle about a teaspoon of salt (or more, if you're like me) around and stir it through the curds a bit.

After a bit, wrap the towel over it a bit, and place something heavy on top to press out more liquid. You can see how high-tech my equipment is! This is not hard!

Pull the whole mess out by the corners of your cloth/towel, and twist them up to press out even more liquid- this shit is still pretty hot, but mush it the best you can.

I tied my bundle of cheese to the sink for a while to drip, not sure if it's necessary but it doesn't hurt!

Grab a tall bowl and line it with a paper towel, then transfer your cheese ball into it- you can store it in the fridge like this, just pull the paper over to keep it from drying out! It tastes fantastic spread on some toast or a cracker:)

Jace · « **Reply #454 on:** 14 Jan 2010, 16:54 »

So you didn't add any bacteria to the mix to make it a different flavor? Also you didn't let it cure or anything, you are just eating it as is from that same day?

nobo · « **Reply #455 on:** 14 Jan 2010, 17:49 »

I am about 100 times more impressed how you Macgyvered your way though the whole process.

Emaline · « **Reply #456 on:** 14 Jan 2010, 18:03 »

A guy at my boyfriend's work is currently reading a $300 book on the history of cheese, and how to make it, and all this crazy stuff about cheese. It's awesome! Cheese is my next food to tackle, I'm hellsa nervous about it. But that is so awesome that you did it!

Lines · « **Reply #457 on:** 14 Jan 2010, 21:03 »

Supposedly you can do that by using curds from cottage cheese as well. Also you can mix in pretty much whatever spice/herb you want.

redglasscurls · « **Reply #458 on:** 15 Jan 2010, 08:04 »

Jace- I didn't add anything! I'd been putting off trying it until I had the money to order a kit with enzymes and stuff, but you can make this and apparently ricotta without any additions.

Dudes I think cheese is officially as complicated or as easy as you want it to be

abadname · « **Reply #459 on:** 15 Jan 2010, 12:58 »

You can make mozzerella similarly too. I have it in some of my school books if you want me to find it.

Barmymoo · « **Reply #460 on:** 15 Jan 2010, 15:37 »

I would love to know how to make mozzarella, it's one of my favourite cheeses!

Today I did a bit of an epic shop and now I have the ingredients to make cheese and potato soup, fruit & nut couscous (it was meant to be a Christmas dish but I didn't get round to it last term) and chocolate mousse. I even remembered to save the water from boiling sprouts this evening, to make the stock for the soup. Pics to come!

abadname · « **Reply #461 on:** 15 Jan 2010, 18:10 »

http://www.essortment.com/all/makemozzarella_rkpy.htm

thats pretty much it except in my book you put the curds in hot water to make it pliable

Emaline · « **Reply #462 on:** 16 Jan 2010, 16:52 »

So, we have finished our shopping for the day(still need to hit the international food store to finish our grocery shopping completely), and Whole Foods was having a sale on crab legs. As opposed to being $19.99/lb, they were $9.99/lb, so we got a little more than 2.5 lbs. Since we only wanted 2lbs, and the guy couldn't get that amount, and we were all super chatting, he only charged us for the 2lbs! So, we got roughly about $44 worth of crab legs for $19.98! The rest of our purchase totaled $42! Basically, I'm super excited because we've both been craving crab/seafood, and this was such a super deal.

But....

I have no idea how to store crab legs. These are fresh crab legs, wrapped in butcher paper. They were on ice(obviously) when we bought them, but not frozen. Should I store the in the fridge? Or the freezer? Or what should I do?

Lines · « **Reply #463 on:** 16 Jan 2010, 18:19 »

When are you going to eat them? If very soon, fridge. If not, I am pretty sure you can freeze them.

David_Dovey · « **Reply #464 on:** 17 Jan 2010, 18:02 »

Yeah, freeze 'em

Emaline · « **Reply #465 on:** 17 Jan 2010, 18:28 »

I did. And hopefully, we will eat them on Monday. I'm not exactly sure how I'll make them quite yet, but I'm pretty excited.

Eris · « **Reply #466 on:** 29 Jan 2010, 19:11 »

Quote from: redglasscurls on 14 Jan 2010, 16:38

Cheese!

Another cheese that seems super easy to make is Labna. It seems basically that you mix yoghuret and salt and drain it for as long as you want to get the right consistency, then roll it into little balls and store it in jars of herby olive oil. Really simple! It is delicious, too! I might try making some after I finish eating the stuff I bought today from the farmer's market.

KvP · « **Reply #467 on:** 06 Feb 2010, 21:51 »

Okay so I made some mushroom pad thai tonight and it turned out pretty well! I don't have a camera so I could not record my process. But here's the recipe!

What you'll need:
4 oz flat rice noodles / rice vermicelli
1 tablespoon vegetable / sesame / what have you oil
2 garlic cloves, peeled and finely chopped
1 medium egg, lightly beaten -- remove this for a vegan meal!
3 cups mixed mushrooms, roughly chopped (shiitake, oyster, button, cremini, etc.) -- this seems like a lot but it will cook down considerably.

And for your sauce:
2 tablespoon lemon juice
1 1/2 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper -- remove or add for your desired kick

optional!:
2 green onions
roasted unsalted peanuts, shelled
bean sprouts (I hate 'em)

Steps!:
1. Cook the rice noodles according to package instructions. While this is happening, put all your sauce ingredients in a bowl and blend together. Drain noodles well, and reserve.
2. Heat a wok or skillet. Add the oil, heat until oil can coat the pan easily, and add the garlic, frying until golden.
3. Throw in your beaten egg if you want it in there, stirring to break it up. Cook for 10-20 seconds, or until your egg is well cooked.
4. Add your reserved noodles and your chopped mushrooms. Cackle with the knowledge that you are about to have a fine meal.
5. Pour in your sauce solution, your peanuts if you want them cooked further, and your onions if you want them. Stir frequently and cook over high heat for 2-3 minutes, until everything is cooked through. Remove from heat, add bean sprouts or crushed peanuts if desired.
6. Eat that food.

Johnny C · « **Reply #468 on:** 07 Feb 2010, 21:59 »

whoa john you definitely don't want to use a full tablespoon of sesame oil in place of vegetable oil unless you are a lunatic who loves tasting sesame for a week. i'd suggest tossing in a few drops of sesame oil at about the same time you throw in your mushrooms so that they soak it up and burst with sesame flavour when you bite into them.

KvP · « **Reply #469 on:** 07 Feb 2010, 22:07 »

I love sesame oil. Sometimes I even used toasted sesame oil.

Johnny C · « **Reply #470 on:** 07 Feb 2010, 23:56 »

i love sesame oil too but a tablespoon is a ridiculous amount of sesame oil to put in goddamn almost everything

Jace · « **Reply #471 on:** 08 Feb 2010, 04:14 »

So, it turns out I really like eating, but do not like cooking at all. I end up wanting to eat, but then I think about having to cook and decide that I am okay being hungry. Anyone have any solutions to my dislike of cooking?

Metope · « **Reply #472 on:** 08 Feb 2010, 04:38 »

Start cooking before you're actually hungry! That way it's more fun and you wont feel like rushing it and doing something quick and easy (like a sandwich or something) for dinner. Also if you really can't stand cooking, cook something that will last for a long time, and cook more than you'll eat so you'll have leftovers for a few days.

Slick · « **Reply #473 on:** 10 Feb 2010, 13:06 »

Cooking cooking what am I cooking? I put some stewing cow meat in 1/2 cup yogurt 1/4 cup buttermilk plus garam masala, cumin, and crushed hot peppers, now it is sitting in my ceramic tajine in my oven, with the addition of some potato, onion, ginger, and garlic. I guess I am making tandoori veal tajine?

Scarychips · « **Reply #474 on:** 02 Mar 2010, 17:20 »

Bumping this thread for a request. Do any of you guys have a chocolate chip cookies recipe that makes moist-like cookies? I want to send some to a friend living in Vancouver.

Eris · « **Reply #475 on:** 02 Mar 2010, 20:04 »

you should try my Death by Chocolate Chip cookies

look at these fuckers:

Scarychips · « **Reply #476 on:** 02 Mar 2010, 21:50 »

Thanks a lot Eris. I'll probably do it if I have condensed milk. They look so chocolatey, it hurts.

Slick · « **Reply #477 on:** 02 Mar 2010, 22:24 »

Suggestion: if you expect them to be in the mail a while, maybe make 'em extra thick so they don't dry out so fast? Like, don't go crazy nuts or anything but I'd make them a little heavier than usual.

Emaline · « **Reply #478 on:** 03 Mar 2010, 11:58 »

Ship them with a slice of bread! It'll help keep the cookies moist.

scarred · « **Reply #479 on:** 03 Mar 2010, 14:10 »

If I had to die by eating cookies I would choose death by those cookies.

Lunchbox · « **Reply #480 on:** 03 Mar 2010, 14:39 »

They are excellent cookies. You can only eat one, maybe two, before you start to feel sick but you keep eating them anyway because OM NOM NOM NOM

Scarychips · « **Reply #481 on:** 03 Mar 2010, 15:16 »

Awesome then. Thanks for the advice Slick and Em. And thanks for the confirmation of the goodness of the recipe Nick and Lunchy( ?)

Drill King · « **Reply #482 on:** 03 Mar 2010, 15:23 »

Guys for dinner I am having toast with cream cheese and olives and this combination is amazing.

Emaline · « **Reply #483 on:** 03 Mar 2010, 15:35 »

yeah, cream cheese and olives are pretty great.

Tonight I'm having a roast marinated in a bock beer and brown sugar marinade with pierogi and broccoli. I really want asparagus, but we don't have any. I may try to pick some up after the gym.

Lunchbox · « **Reply #484 on:** 03 Mar 2010, 15:48 »

(Why the question mark after Lunchy?)

Scarychips · « **Reply #485 on:** 03 Mar 2010, 16:37 »

(The question mark is after the sentence, not after Lunchy. As in,"Thanks for your comments. I'm not sure why I'm thanking you, but thanks anyways, I appreciate.")

Lunchbox · « **Reply #486 on:** 03 Mar 2010, 16:45 »

(They really are good cookies)

Scarychips · « **Reply #487 on:** 03 Mar 2010, 17:22 »

(they are in the oven right now, they smell really good, and the dough tastes awesome.)

scarred · « **Reply #488 on:** 03 Mar 2010, 17:23 »

(You are going to get cancer from eating cookie dough)

(Just kidding)

(But I can't eat it anymore because I got sick from too much one time)

(Sad face)

Scarychips · « **Reply #489 on:** 03 Mar 2010, 17:32 »

(That happened to me once (the getting sick part, not the cancer part) and I just stopped eating too much of it)

(Moderation is the key)

Scarychips · « **Reply #490 on:** 03 Mar 2010, 21:12 »

Well, those are great cookies. Next time I'll make those, I'll send them to my friend in BC.

Oh man, I can't stop eating them though. I am already at my 5th one. Somebody help me, please.

scarred · « **Reply #491 on:** 03 Mar 2010, 21:13 »

Quote from: Scarychips on 03 Mar 2010, 17:32

(Moderation is the key)

wait what

Scarychips · « **Reply #492 on:** 03 Mar 2010, 21:28 »

Hey, don't listen to me. I give bad advice.

Barmymoo · « **Reply #493 on:** 04 Mar 2010, 10:27 »

What is a fairly simple, vegetarian and delicious way of cooking sweet potato? It could be as a side or as a main dish, but I have no idea beyond treating it like a normal potato and boiling it.

allison · « **Reply #494 on:** 04 Mar 2010, 10:41 »

Double bake them! Just like regular potatoes, but use butter and brown sugar to mix the delicious insides.

Theriandros · « **Reply #495 on:** 04 Mar 2010, 10:43 »

Well now I somehow did not expect another person from Finland on these boards.

(I'm guessing that Dollface must be Finnish from what appears to be a Finnish beef package and a love of pea soup)

Ozymandias · « **Reply #496 on:** 04 Mar 2010, 10:47 »

Oh man not another Finn.

Are you drunk, belligerent and unintelligible too?

Barmymoo · « **Reply #497 on:** 04 Mar 2010, 10:53 »

Apparently not.

Theriandros · « **Reply #498 on:** 04 Mar 2010, 11:13 »

I've never known belligerence to be a Finnish stereotype.

Now, being KICKASS, yes.

Also this guy is pretty cool: http://www.badassoftheweek.com/hayha.html

Ozymandias · « **Reply #499 on:** 04 Mar 2010, 11:33 »

I don't know if it's a Finnish trait, but it's sure a Jussi trait.

THESE FORUMS NOW CLOSED (read only)

Author Topic: A Cooking Thread? (Read 472010 times)