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Author Topic: One day only: Tell me what to cook for my family this week  (Read 6467 times)

Barmymoo

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Do you have a manual on how to talk that gangsta or was it a skill you were born with?

Patrick, experiment with food when you're cooking for yourself or just make small portions of stuff for lunch, that way you can see what works and then make a big version of it for everyone. My family never took too well to my newly-invented recipes (admittedly grilled tortilla wraps with peanut butter and cheese in them were not the most nutritious meal ever made) but now I can actually cook some stuff it's all good.
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There's this really handy "other thing" I'm going to write as a footnote to my abstract that I can probably explore these issues in. I think I'll call it my "dissertation."

Professor Snuggles

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Naw bitch I'm just hard as fucc.

Real talk though, cooking for yourself can be mad frustrating, the fact that you've got the chance to make shit for hella heads gives you the chance to try out complete meals without stressin 3 hours just to make somethin you don't dig on that hard.

I mean, I fuccin hate cooking lunch, usually either skip it or eat leftovers or make a sangwich or sumthin, cuz stressing cooking 3 good ass meals a day brings a man down in a big way, plus then you ain't got time for the little shit in your day.

Fucc experimentation, basically, just make shit for your family, and make sure to ask how that shit could be improved, cuz they feedback is gonna be wonders better than your own opinion. Every dogg who cooks gets down on hisself in a big way, or at least my friends and I do, so looking at others opinions of how to improve is gonna be the key to making your shit fire.
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Professor Snuggles

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(basically I just add hella, mad, fuccin, or something in front of everything, replace articles with "them shits" or "that shit" and fuccin go wit it, knumsayin?)
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valley_parade

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Learn how to make risotto!

Simple, albeit time consuming. And TASTY!
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Wait so you're letting something that happened 10 years ago ruin your quality of life? What are you, America? :psyduck:

Inlander

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chicken tits

So glad I'm not the only person who calls them this.
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onewheelwizzard

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Learn how to make risotto!

This is really great advice.
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David_Dovey

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It turns out that it is two recipes that I synthesised and synergised. You should do the same!

================

    * 2 teaspoons Sunflower Oil
    * 450 g diced lamb all fat removed
    * Salt & Pepper
    * 1 teaspoon Cumin Powder
    * 1 teaspoon Ground Coriander
    * 60 g Pine Nuts toasted
    * 2 tablespoons Hommus . See my recipe
    * 2 teaspoons Fresh Coriander chopped

Couscous with Mint

    * 250 g Cous cous
    * 2 tablespoons Olive Oil
    * 300 ml Boiling water or vegetable stock
    * Salt & Pepper
    * 2 tablespoons chopped Mint

Method

    * Heat the oil in a hot pan, toss in the meat and season with salt and pepper.
    * Add the cumin and coriander,and cook over a high heat for 4 or 5 mins, then add the pinenuts, hummus, raisins and chopped fresh coriander.
    * Stir to mix and let simmer for one minute.
    * Season to taste.

Couscous with Mint

    * Preheat an oven to 180c.
    * Put the couscous into a heatproof bowl and pour in the olive oil and rub it in with your fingers
    * Stir in the water or stock and cover the bowl with tin foil or a pyrex plate
    * Put into the oven for 10 mins or until hot.
    * Add chopped mint and season to taste.


------------------------------------------------------------------------->



AZERBAIJAN: Easter Lamb with Raisins And Couscous

There are many variations to this dish, feel free to add your favorite vegetables. This dish is traditionally prepared as a one pot meal but since most of the couscous available in the US nowadays is the instant variety, this lamb and cous cous should be prepared separately and then served together.

Ingredients:

1 lb of lamb, trimmed and cubed
50 g raisins
2 tsp grated lemon zest
2 sprigs thyme
2 sprigs rosemary
4-5 whole garlic cloves
1 tsp balsamic vinegar
pinch of paprika
1 cup red wine (or lamb stock or water)
2 tb olive oil
salt & pepper

COUS COUS:

225 g cous cous
350 ml water; (boiling), use lamb stock if available
4 Mint Leaves; (chopped)
1/2 Onion; (finely diced)
1 Clove Garlic; (crushed)
25 g Cashew Nuts
5-6 dried apricots, cubed
25 g Butter
Olive Oil

Instructions:

Combine the lamb, raisins, garlic and herbs/spices in a large, heavy pot or Dutch oven. Add enough liquid (lamb stock, wine or water) and bring to a boil, adding more water if necessary to just cover lamb. Reduce the heat to a simmer. Cover the pot and cook for 1 to 1-1/2 hours, or until the lamb is tender. Serve over a nice bed of couscous.

COUS COUS PREPARATION:

Gently fry all the ingredients in the butter excluding the mint. When cooked, add the cous cous. Pour over the boiling liquid and remove from heat. After 3-5 minutes, season with salt and pepper and mint and serve with lamb.
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FruitKat

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http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw

I don't eat fish but we do a similar dish at work with battered and fried tempeh and it is so delicious.
Also you can make a mayo with hot sauce/mayo/sour cream that goes well with it!
Also I would not slice the tomatoes like that but rather make a pico de gallo with chopped tomatoes, red onion,  jalapeno, cilantro and a little lime - let it sit for a little bit and the flavours mix deliciously!

I feel like tacos can be a complicated dish if you let them, and certainly have many complex flavours. You just need to think outside packaged wraps and refried beans.

My dad makes his own wholemeal flour tortillas and I can give you the recipe for that if you want. Easier than corn, tastier and healthier than store bought.

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sangwich

Kieffer, are you my grandma?
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Emaline

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It occurred to me that you could easily make stroganoff. It's something that I'm pretty sure could be as hard or as easy as you want it to me. It's sort of a comfort food for me because the recipe I know for it is an old family one, and I just basically remember eating it a lot as a kid. It's not fancy at all, and is hellsa cheap to make. Basically, you cut some beef into cubes(or just buy stew meat, it's what I do), put it in a pot and brown it, add a can of cream of mushroom soup(For me and my boyfriend I use once family size can or two regular sized cans, but my mom uses two family size cans for my family), some water(maybe like a third of a cup. This can be added earlier, while brown the meat, but I prefer to add it once the meat is down), and some sour cream(maybe half a cup or so), stir and cook until everything is all nice and warm. I think tradition says that that is it to the dish, but I usually have had it with rice or egg noodle. I prefer rice, but both are nice.
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ViolentDove

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http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw

I don't eat fish but we do a similar dish at work with battered and fried tempeh and it is so delicious.
Also you can make a mayo with hot sauce/mayo/sour cream that goes well with it!
Also I would not slice the tomatoes like that but rather make a pico de gallo with chopped tomatoes, red onion,  jalapeno, cilantro and a little lime - let it sit for a little bit and the flavours mix deliciously!

I feel like tacos can be a complicated dish if you let them, and certainly have many complex flavours. You just need to think outside packaged wraps and refried beans.

My dad makes his own wholemeal flour tortillas and I can give you the recipe for that if you want. Easier than corn, tastier and healthier than store bought.



Oh hey on the fish and lime tip, have any of you Americans made ceviche and have a good recipe for it? Word on the street is it's pretty fantastic with Barramundi and it's something I've been wanting to try making for a while.
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Patrick

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Guys I made amazing fried chicken. I took the chicken knockers and sliced them into strips. Then I soaked the chicken in buttermilk (which I stirred together with seasoned salt, black pepper, and FUCKSHITLOADS of garlic). I let it soak for 5 hours, even though I'd have preferred a full overnight soak (I was busy rocking out and getting fuckin' WASTEDDDDDDD though).

Then I took my flour and added the same spices and rolled the chicken around and put it in the oilz and fried that shit to a golden brown that looked roughly like untreated mahogany in terms of coloration.

I made mashed taterz and a salad too and it was awesome and my parents went for seconds and shit and there was no chicken left at the end even though I started with good and plenty of chicken and OH MAN I AM SO RELIEVED IT WENT WELL

Okay I think I am ready for Kiff's stuffed chicken. Or maybe I can barbecue some chicken and make a sauce! Anybody got a good sauce recipe that would work with barbecued chicken?
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Emaline

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Whenever I make anything breaded and fried, I use panko breading. I super duper highly recommend this.
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Jimmy the Squid

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Cup of brown sugar
8 cloves of garlic
4 tsp of minced ginger
Cup of Hoi Sin sauce
Cup of Oyster sauce
Cup two cups of water

Stir that shit.

Marinade chicken tits or thighs.

BBQ them.

Fuckin' eat it.


EDIT: Oh fuck I wasted my 3000th post on this?

Fuck.
« Last Edit: 30 Jan 2010, 03:36 by Jimmy the Squid »
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Professor Snuggles

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Man doggie why you gotta make chicken tenders and shit.

Fried chicken is bone in, dogg!
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Patrick

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Boneless breast is what we had in the freezer
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Ikrik

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I tried to make buffalo wings tonight and it went absolutely horribly.

My gf was totally hungry so the chicken was only mostly thawed when I started making them.  Big mistake. 
Bigger mistake was that I totally don't know how to cut chicken wings into...chicken wings.  I was impatient and mostly cut through the bone...this is probably why there was blood all over the finished chicken.  Being lazy I'm going to see if I can buy chicken wings pre-cut so I don't have to go through that again.
Then I didn't refrigerate them for the full hour like the recipe called for. Maybe big mistake?
The sauce was ok but I think I totally messed up on the cayenne pepper because I totally didn't measure properly.

It ended up a soggy mess, mostly tasteless and just...eugh. We ate them because we were hungry. 
Next time I'm going to prepare fully, follow the recipe more....and hopefully they will turn out way better. 
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Duchess Tapioca

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Pizza?

1. Baking stone! Put it in the oven. (If you do not have one, buy a really cheap one, cause they are boss.)
2. Never mind, that was not the first step.


1. Get all the ingredients that make the pizza, and a mixer with a bread hook.
   
   4 1/2 cups bread flour (coldenated in the fridge) or all-purpose flour, but it will make the dough not stretchy for tossin.
   1 tsp instant yeast or 1 1/2 tsp dry active yeast
   1 3/4 tsp salt
   1/4 cup olive oil
   1 2/3 cup icy water
   extra olive oil and
   cornmeal for the bottom

This is for the dough. You make it the day before and then frigerate it.

This is how to make it,
2. You mix up the flour and the yeast and the salt, then add in the icy water and the olive oil. Bread-hook it on mediumish for about 6 minutes until it's all smooth and springy and sticky (if it is wrong, add more flour or icy water) Cut the dough in to 6 pieces, coat them with some olive oil and cover with plastic.

3. Put these in the fridge until tomorrow. Keep em cold. You can leave it there for three days if you want.

4. The next day or so: Put some flour somewhere and take some dough out. Put it in the flour and squish it until it's a 5 inch frisbee. Cover your frisbees so they stay warm.

5. Leave it there for two hours, but after an hour and a half, turn on your oven to maximum oven power to heat up your pizza stone.

   SAUCE BREAK?
   You need:

      A can of crushed tomatoes
      1/4 cup olive oil
      Lots of garlic unless you hate garlic
      Salt and pepper
      Some basil (maybe)
      Some red pepper flakes (maybe)

   1.Put the olive oil in you pan and heat it medium, add your garlic and all your spices until they are sizzly and good smellin, but not brown and crispy.
   2.Add your tomato can and simmer it low.
   3.SAUCE!


6. Toss your dough in the air. Don't drop it, that's bad. Make it 9-12"-ish (more on the 12 side if you had bread flour.) Throw down some corn meal on sumthin flat for slidin. Put your dough on that.

7. Turn your oven down to 450 f.

8. Top your dough with stuff. Be classy about it. Don't go too crazy.

9. Chuck it in the oven! 9 or so minutes?

10. Drizzle with some more olive oil. Put the next pizza in.

PIZZA!
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Jace

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A good, basic curry that I came up with some time ago which has served me well:

Made this tonight, and holy shit it was fuckin great and really quite simple to make. There's some leftovers and I'll probably have those tomorrow night.
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Johnny C

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PIZZA!

THE THREE HARDEST PARTS:

1) a bake stone - a bake stone nice, but even a cheap bake stone expensive. a brick? far less expensive. get a brick. get several brick. or get paving stone, whatever. turn oven into brick oven. cost a couple buck, way less than bake stone. just don't get glaze. glaze causes toxin death.
2) a toss - a toss great! but hard to perfect, and (arguably) mostly for show anyway. a stretch from the centre, with proper care and attention to the dough, works good. not great, not perfect... but will suffice. please be gentle with a dough. a gluten structure easy to botch. a dough easy to turn out as carbohydrate lump.
3) to put a pizza in an oven - it is time to put a pizza in an oven! but wait. did you pick it up with your hands? oh dear. a pizza has become a pile of topping on a floor. a pizza has become a soppresatta hammock, a well of crimini. a peel will do nicely! a peel cost how much?!? a baking sheet? flat, with no edge? sprinkled with a flour? yes. this will do.

THE NOTE OF A KNEAD:

perhaps a bread hook is a non-possession. is this the case? ah. such sadness in your eyes. happily, a solution is present. to knead a dough in a bowl, continuously rotate bowl while kneading, occasionally switching directions. this will allow a gluten structure to build up! if a dough clears a side of a bowl but not a bowl's bottom, it is prepared for the journey to a fridge. if a dough is too sticky and becomes too friendly with a bowl's side and bottom (in defiance of god's will for monogamy), add a bit of flour. if a dough loves nobody (a denial of the gift of potential children, a truly grave sin), fuel its love with a bit of water.

THE NOTE OF A SAUCE:

many a pizzaiolo (a fancy word for a maker of a pizza) use a sauce without a cook. a good idea for a sauce without a cook is to prepare in advance. also, consider a substitute of oregano for basil! rich flavour. honest flavour. if you love a basil, if you must love a basil, you will put its leaf on top of a finished pizza. make a basil proud in this way.

THE NOTE OF A TOPPING:

many toppings are to be considered! choose the one which makes your heart the most full. but also, be a clever person with an ingredient! use a thing which will make sense. a thing like a mozzarella ball instead of a misleadingly-named brick of white cheddar, or soppresatta instead of pepperoni (soppresatta is nice and fatty which means it stays tender when cooked), or spicy fresh italian sausage from your local italian grocer (if you don't have one of these near you i feel true sadness). be careful not to overload a topping as it will make your pizza have a great sadness! (the duchess alluded to this.) a topping will slide off. a topping will punish the dough. a topping must work in unity with a cheese and a sauce and a dough. be aware!

a topping to consider: sauce, mozza, basil or sauce, mozza, arugula and prosciutto (both placed on after the pizza leaves the oven) or sauce, mozza, sausage, thin-sliced red onion/shallot (on top), fennel seed or parmesan, red onion, pisachios and rosemary, or just bake a dough plain and throw on some olive oil and salt and/or parmesan and/or herbs have fun with whatever you choose!

A FINAL WORD:

don't turn an oven down! maintain a high heat. make a pizza radiate with a warmth.

thanks! thanks.
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ruyi

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Johnny,
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A MISSING NOTE:

perhaps you wonder - what is the sign that a dough is ready? well. it is a sign you will only be able to feel after much work. but a good start is that the dough clears the sides of the bowl but remains sticky to the bottom. does this sound bizarre? strange? a conflagration of nature? perhaps. but it is the way.
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