alanz on 6/4/2017 at 07:56
for dinner today I'm going to cook spaghetti carbonara
and bake chocolate brownies for dessert
N'Al on 6/4/2017 at 10:56
tonight I'm gunna eat spam
Mr.Duck on 7/4/2017 at 17:23
Whelp, for the past year or more, cooking with the oven has become a semi-regular weekly ocurrence and it certainly has been rewarding. Makes me wish I had a crockpot to try out some recipes for it.
A few days ago I cooked a lovely boneless pork rib roast that I prepped with some onion powder, garlic powder, kosher salt and pepper, a nice all-around brush of olive oil and Dijon mustard. Popped it in a pre-heated oven at 400*F or 10 minutes, then turned it down to 350 for 60 minutes (20 mins per lb). Took it out of the oven, covered it lightly with tin foil and let it rest for 10 more minutes before serving. For the actual quantities of ingredients, I just eyeballed it, giving a nice all-around coating of everything, but without drowning the poor piggie.
For the side, I sliced up mushrooms, onions and potatoes (after peeling'em), mixed it in with some olive oil, salt and pepper in a glass dish, added a bit of water and put it in the oven at 400*F for 15 minutes (though I sometimes recommend 20). I took it out, mixed the veggies some, put it back in for another 15 and then I was done.
Dessert was an easy, but tasty, affair: whipped one pint of whipping cream until I saw peaks, then added a can of condensed milk, served'em in cups and added blueberries and raspberries.
Boom.
Motherfucker.
<3
SubJeff on 9/4/2017 at 17:00
Beef Wellington.
First time! gulp!
Nicker on 9/4/2017 at 17:41
TDF Boston Style Seafood Chowder.
The trick is to saute the potatoes and herbs in the pot first. I use mostly dill and a little sweet basil in butter and olive oil. Then add mushrooms, lots of chopped onions and caramelise.
Add whole milk to 3 or 4 times the volume of the saute. Add mixed frozen veg and bring to a gentle boil (so you don't traumatise the milk.) Salt to taste (nice sea salt, pink salt or black salt please, you cheap bastards). Thicken with a flour or cornstarch slurry.
Dump in as much fishy stuff as you can fit. Stir well. Turn off the heat and let it sit for 10 to 15 minutes.
Even better if you let it steep in the fridge overnight.
PigLick on 12/4/2017 at 07:13
For the chowder could you use stock instead of milk for the cooking process, then add cream at the end?
Nicker on 12/4/2017 at 12:54
Sure. As long as the stock isn't too strong. I like the all fish effect but that's probably as much psychology as chemistry. Although getting the herbs in hot oil definitely is key to releasing their flavour... ( I think... they say... Nana told me...).
The recipe I based this on used a quart of cream and nearly a cup of butter. My arteries couldn't handle the stress.
demagogue on 12/4/2017 at 13:05
Back in Texas we had a breadmaker. One of the best inventions ever. Few things smell as amazing as freshly baked bread, and homemaking it allows you to play with so many variations... add beer for beerbread, mix in small fruits and nuts for fruitbread, mix in olives and peppercorns for whatever you call that, etc, etc.
I really miss it here. Or good bread generally. Most bread in Japan is disgusting. So artificial tasting. It's the kind of bread where, if you squeezed it, some kind of liquid would drip out.
The thing I'm known for making around here is green potato salad... something like 5 potatoes you cook in boiling water until soft, and basically everything green you mix in afterwards: celery, onion, a can of green olives, a green apple cut into squares, and then like some hardboiled eggs, a cup of mayonnaise mixed with wasabi for the kick (like a line for every potato).
Edit. I just knew I had mentioned it before.
(
http://www.ttlg.com/forums/showthread.php?t=145858&page=3&p=2302152&viewfull=1#post2302152)
jkcerda on 18/4/2017 at 17:38
Mole, Moms sweet recipe. details later.
CoffeeMaker on 19/4/2017 at 01:46
A note to the neighborhood - jkcerda always says that --"details later"-- when he starts talking recipes, and sometimes it's AWHILE before the details turn up, but it's always worth the wait, so stay tuned.
