37637598 on 22/8/2004 at 02:06
couple-hotdogs
1-thing of butter (bout' 1 spoonfull. tsp?)
1-salt
DIRECTIONS...
1 put a 1/2'' cube of butter on a heating pan.
2 slice hotdog so it looks like this? (|||||) DONT slice all the way through! only bout' 3\4 way
3 fry hotdog in butter (occaisionally) flipping, until its dark brown on both ends.
SHUT UP! I know hotdogs are already dark brown! I mean DARKER :ebil:
when done, eat how you like! (...I usually break the slices and dip them in a TINY bit of salt...)
ENjoY!! ( ;(|)
Oneiroscope on 22/8/2004 at 02:17
Scrambled Eggs Ala Oneiroscope
As many eggs as you want to eat
Curry powder (if you know how to make your own, that's even better)
Garlic (I use powder, but if you're a garlic nazi go ahead and use the real deal)
Onion (again, I use powder, but...)
Black Pepper
*Chili flakes (you can also use fresh chilis, Sambol Olek or Sriracha sauce)
Fry it up with a little butter (or sesame oil is pretty damn good too), but wait until the eggs are partly cooked before scrambling.
For a change up, add shredded cheese (jack or mozzarella work really well) JUST BEFORE taking it off the heat.
I always cook my eggs this way. :cool:
*optional, but yummy. Also, a little sambol olek (like maybe a 1/2 tsp, the stuff is like edible lava :eek: ) on the eggs w/o anything else is pretty good :cheeky:
GoodStuff on 23/8/2004 at 08:31
We need these recipies in a giant cookbook!
Beware, my cooking skills are erratic, and I cook by instinct, so regard the recipy as highly modifyable.
Gustav's Probably Potato Soup:
~4 Potatoes, depends on size
~2 Leeks / ~3 Spring onions - Chopped
~1 cup Feta Cheese / ~2 cups of Unflavored Yoghurt
Can / packet of mushrooms - sliced in halves / small ones whole
Vegetable soup stock
1. Scrub potatoes and cook *with* skins.
2. Saute fresh mushrooms
3. Mash potatoes with skins
4. Add potatoes to soup stock
5. Add chopped leeks to soup
6. Add crumbled feta / yoghurt to soup
7. Add cooked / canned mushrooms to soup
8. Simmer while stirring
9. Add black pepper just before serving
As you can see, a rough sketch of a soup. Experience helps when choosing amounts. Some yoghurts seperate. Feta is more desirable, makes soup creamier. Skin with potatoes really enhances flavor, keep it in soup. Great soup when done right. Be carefull not to make it too salty with soup stock.
I practically never use additional salt.
Gustav
"Be reckless in love and cooking" - The best advice I was ever given
Mr.Duck on 23/8/2004 at 19:35
Quote Posted by Renzatic
COOKEATYUMCleary you wrote it in that way so I would missread it as COCK, EAT, YUM, but you've failed your highness, I am a Jedi, just like my father before me. HAH!!!
Wee wee...¬¬
fs...
Gingerbread Man on 23/8/2004 at 23:20
GBM's Creeping Mango Chutney
<small>(Disclaimer: Not made with a Creeping Mango... well, YOU can't make it with a Creeping Mango. I can do what I like.)</small>
Get yourself a big, mostly green mango. Cut as much of the flesh off, remember the mango has that irritating as HELL big slippery in the middle. Find out which way is flatter, cut sides off then the rest. Many fingers are lost each year because of the mango -- it is a dangerous animal and must be treated with respect.
Slice the mango flesh up into biggish chunks, toss in small pot with enough rice vinegar to nearly cover the fruit. Simmer vigorously until the fruit is all soft like soft.
While you are He-Who-Simmers, toast a couple of cardamom pods (sanspod, obviously) and about a teaspoon or so of cumin seeds, four or five cracked black peppercorns. Drop these into a grinder or -- better yet -- a mortar / pestle along with pinch of grated nutmeg and a double pinch of whole mace -- erm, well... bits of whole mace, obviously. CRASH BANG SMASH PULVERISE and add it to the simmering mango.
Top the mango off with a teeny bit more rice vinegar if its getting low, make sure it doesn't start sticking to the pot.
Fine choppa chop four cloves garlic, a fair whack of ginger (say, 2 or 3 tablespoons), and a nice-size jalapeno. Add them and 5 teaspoons of sugar (brown sugar is the omg best, but white sugar is fine if that's what you've got)
Zest half a small lime and chuck that in the pot along with the lime's juice.
Simmer simmer, stir stir, taste occasionally, adjust and tinker as little as possible since these kinds of flavours change with cooking and so what you're really looking for is to get it off the heat and into a fridge when it tastes the way you want it to through coking rather than through tweaking and fussing.
You're after a jam-textured paste that tastes soooo sweet at first and then turns on its afterburners in your mouth after three or four seconds. WHOOSH RARR!
mmmm
bob_doe_nz on 24/8/2004 at 04:48
lasagne
4 tablespoons olive oil
one onion halved then thinly sliced
2-4 cloves garlic pulverised
3-4 tablespoons of tomato paste
500-700 lean minced beef
2 tins of good pasta sauce (440 millilitres each)
a cup or two of finely diced mushrooms.
50 grams butter
1/2 cup plain flour
milk to make sauce
a cup of grated cheese
plus more cheese for topping
lasagne sheets (raw or cooked)
1.
in a pan on medium low heat, add olive oil and onions and cook for about ten minutes stirring constantly until onions are slightly transparent. set aside when done.
2.
on same pan add tomato paste. and let it cook for about 5 mins. it should brown but not burn. add to onions.
3.
brown mince , breaking up any larger clumps, drain any fat.
4.
add pasta sauce to mince with onion mix, and half the mushrooms.
cook for about 30 minutes stirring occasionally.
5.
on a low heat melt butter with a little oil then gradually add flour until butter wont mix any more flour. let the flour 'cook' for a minute or two.
take off heat
gradually add in a little milk, whisking until sauce begins to thicken.
add more milk and return to heat.
gradually add milk until sauce almost wont take any more milk.
then add about a third of the cheese and let it melt and merge with the sauce by which time sauce should thicken like heck.
add more milk to make it thinner if you want to.
season both sauces with salt n pepper.
6.
on the bottom of a rectangular pan, layer the mince, cheese sauce, mushrooms then pastry until all used up.
7.
sprinkle cheese on top of dish.
bake in a hot oven (180 degrees celcius) for about 30 - 60 minutes.
Goblin on 24/8/2004 at 11:28
Asgapichebioni
In Gredience:
17 Asparagi
300ml cream
A few cups of milk
400gm pasta (better with big pasta shapes)
Tb oil
Pinch of salt
Thyme and a little basil, to taste
2 decent onions
2 cloves garlic
2-3 small button mushrooms
handful of grated cheddar (the cheese, not the other one)
Method
1. Chop onions and garlic, fry in pan until clear.
2. While that's happening, put a small pot and a large pot full of water on
to boil. Chuck the pasta in the big one, and the asparagus in the little
one.
3. When the onions are done, pour in the cream and a cup or two of milk. The
mixture should be rather runny at this stage.
4. Add salt and pepper and the herbs into the creamy stuff. Simmer that for
10-15mins, adding (and subtracting) milk as needed. Aim for a carbonara-ish
consistency by the end.
5. Meanwhile, at whatever stage the asparagus is about cooked, drain it and
add to the creamy sauce.
6. When the pasta is done, drain that and lay it in a casserole dish. Chop
up the mushrooms and stir into the sauce, then right away pour it over the
pasta (so the mushroom flavours don't blend in with everything too quickly).
Top with cheddar, pop in the oven (which I hope you've thought to preheat)
at 180 and leave for twenty minutes, or until the cheese is nicely melted.
7. Get back to me with any suggestions on how this could be made better.
And,
One from my dad
Cut/pasted straight from his email
The deep fried zucchini is easy if i remember correctly.
I slice the zucchini into thickish strips and sit in a colander. then
cover them with salt as this draws the moisture out and makes them tougher
(and salty but it isn't a perfect world). Leave them for half an hour at
least, then give them a shake to get the moisture off. If you were fussy
you would put them on kitchen paper to dry a bit.
Then coat with flour. The easy way to do this is stick the flour in a
plastic bag. Chuck in the Zucchini strips. twist up the top so that it
traps the air inside like a balloon and shake like shit. The advantage is
that there is not much cleaning up. Use the zucchini, chuck the bag with
the excess flour strait in the bin.
Then get some oil hot in a frypan, enought to almost cover the zucchini as
a minimum. Enough to immerse them is better but wasteful if you don't
reuse the oil. If you were going to have chips the next night and fritters
for desert etc, use more oil so it doesn't go to waste.
Then quick fry for a couple of minutes a side so that they just start to go
a little bit golden and voila.
Happy Eating
Oneiroscope on 7/10/2004 at 23:19
:eek: Thread Necromancy Warning? :eek: Sorry, I like this thread and want it to keep going!
Here's a recipe I make a lot. Usually when I need to stretch my pennies.
Oneiroscope's Cheap-Ass Po' Boy "Almost Spaghetti"
1 lb. macaroni
1 lb ground meat -hamburger if it's cheap enough, like .99 cents a pound, mechanically separated chicken or turkey otherwise.
1 large can Hunt's spaghetti sauce- I use this because it's the cheapest I can find locally, averaging about $1 a can. Any flavor.
Garlic of Some Kind And lots of it. This is especially important if you are using mechanically processed poultry, because otherwise it tastes like... something bad.
Italian Seasoning- And lots of it. See explanation above. Any prepackaged combo of herbs will do just fine. Okay, if you insist you can add a Bay leaf, happy? :rolleyes:
Onion of Some Kind. And lots of it.
Chili Flakes - optional, I happen to like it hot and spicy.
Cheese- Optional, but very very good. Use at least one 8 oz. bag of shredded mozzarella (I get that cheap around here, about $2 a bag for Krogers). More is better.
Start the macaroni boiling in a really big pot. Put the sauce in a sauce pan (duh) and set it on Low. Fry the meat on med-high, chopping it up with the spatula, until it's brown and crumbly. Add the spices, and salt if desired. When it's all cooked and the spices are married nicely, lower the heat to Low or Simmer to keep it ready.
When the macaroni is done, drain it in a seive then put it back in the pot BUT NOT ON THE HEAT. Add the meat and sauce. Stir well. Add the shredded chease if you have some. Stir well again. Serve.
I can eat well for a week on one monstrous batch of Almost Spaghetti. I usually just leave it in the pot in the fridge, scoop out a big spoonful into a bowl, nuke it, and scarf it.
Almost Forgot! For variety you can add some chopped tomatoes (fresh or canned) and/or chopped or sliced black olives.
Deep Qantas on 7/10/2004 at 23:48
Potatoe, meet pan. Pan, meet potaaaatoooee!!!!!
st.patrick on 8/10/2004 at 11:36
Okay, one of the simpler recipes, quite hard to spoil anything during the process. Too lazy to post some difficult plus right now don't have my cookbook over here. Hope the metric/non-metric convertions are ok.
Makes about 6-8 servings, depending on your degree of starvation
One jar (500 g/1 lb) of pickled cabbage, internationally known as sauerkraut
100 g or 1/4 lb of pork lard, preferably with rinds and home made, although almost any kind of veg/nonveg fat may be used, only it's not so good
1/2 cup (ca. 50 g or 1/8 lb) of flour OO type (what's the proper English word for roux or béchamel?)
1 cup of sour cream
ca. 200 g or 1/2 lb of some HQ salami, semi-dry type, preferably Hungarian
3 teaspoons of sweet red paprika
2 teaspoons of salt
1/2 teaspoon of curmin seed (not ground)
about 2-3 spoons of vinegar
Get a big pot and a cooking pan. Put about 1,5-2L or ca. 1/2 gal of water into the pot and heat it. Meanwhile, take half of the fat and heat it on the pan. When it dissolves, add 2 teaspoons of paprika and stir constantly, as it might get burnt. When the colour becomes brown, pour the contents into the water. Add all of cabbage, curmin, salt and vinegar (easy with the vinegar, rather add less first and then make it up to your taste) and stir a few times. Cut the salami into slices about 1/2 cm (1/5") thick and add it in. Let it all boil.
While it's boiling, prepare the béchamel. Take the rest of the fat and heat it, then carefully add flour (spoon after spoon, stir constantly). Take a glass of cool water and pour it in, stir. It becomes denser, almost solid. Repeat this 2-3 times and then carefully pour the béchamel into the soup. Stir a lot, it tends to clog. Boil for another 5 mins, then add paprika (1 tbsp. or as much is needed to give the soup reddish colour). Add any spices you might find deficient, the soup should taste a bit sour. At last, pour the sour cream in and stir. Now the soup should be orange to reddish and quite dense. Serve and enjoy.
