Page 3 of 16
#81
My mom has this wonderful Sloppy Joe recipe, not difficult to make and I have my friends constantly begging me or her to make it.

Basically you just cook the meat and then the sauce consists of:

Brown Sugar
Mustard
Ketchup

No specific measurements, usually just add them in as needed until I get a nice sweet taste.

I never cook though, I'd love to start cooking healthy meals but I'm growing to dislike eating and don't know what to make.
Check out my lyrics! (C4C)

Critical Condition
Tombstone

Quote by SteveHouse
That's actually the point of this. Tell your inner editor to shut the fock up and just write.
#82
Quote by spanishyanez


I searched for the word "Cooking," so I'm clean. I could have done a more thought search, but meh, I did more than most people do before starting a thread.

Thanks to CoreysMonster and trueamerican for really contributing to this thread.
^^The above is a Cryptic Metaphor^^


"To know the truth of history is to realize its ultimate myth and its inevitable ambiguity." Everything is made up and the facts don't matter.


MUSIC THEORY LINK
#84
I just had a delicious dinner. My grandmother had to undergo surgery today, so I was cooking for myself. She bought a salmon; a deliciously fresh filet.

Unfortunately, it was poorly filleted, and the skin was still on because she bakes it. I grill. So I filleted the fish properly, trimmed the excess fat from the sides and sliced off the skin (pro tip: cut the filet in half. It makes taking off the skin that much easier and it cooks faster).

Then I made a baste. For most fish, marinading is a bad idea, especially if your marinade contains salt and/or acid, as they will actually begin to cure the fish. My baste was soy sauce, toasted sesame oil, rice vinegar, olive oil, lemon juice, and sugar. I poured all of that in a bowl, placed the fish in the baste for a minute while the grill heated up.

I put the fish on the grill, diagonal across the grate (makes it easier to turn and helps with grill marks), salted it, and closed the lid. 90 seconds later, I opened it and turned the fish 45 degrees. Another 90 seconds later, I opened the lid and flipped the fish.

NOTE: if the grill isn't hot enough and the fish isn't cooked enough when you try to turn/flip it, your fish will stick to the grill. The reason is that as you sear it, the proteins retreat further into the fish and can't stick to the grill. But before that happens, it WILL stick.

My fish didn't stick AT ALL (I was pleasantly surprised, because even though I've been grilling for about 15 years, I always have a little bit of fish that sticks to the grill). After another 30 seconds, I turned it 45 degrees. 30 seconds later, I took the fish off the grill. It was firm, and when I cut into it, the middle was still a little pinkish orange, which means I cooked it a perfect medium rare.

NOTE: the reason the second side takes less time to leave marks and finish cooking is because it's already partially cooked.

Had I had time and ingredients, I would've paired the fish with some sauteed mushrooms and onion, and some mashed potatoes (I don't use dairy in my mashed potatoes, by the way).
#85
^How do you make your mashed potatoes?

I always add milk and butter.
“Science cannot solve the ultimate mystery of nature. And that is because, in the last analysis, we ourselves are part of nature and therefore part of the mystery that we are trying to solve.”


-Max Planck

☮∞☯♥
#86
I make them several different ways.

1. Boil sliced potatoes (I ALWAYS leave the skin on). Drain. Mash. Add caramelized onions. Add olive oil. Mash around. I prefer my mashed potatoes a bit chunky. It's not "potato puree" IT'S ****IN MASHED POTATOES, BITCH! And then I add salt and pepper. Sometimes I make fried garlic and add that in, sometimes I just saute the onions with fresh garlic, sometimes I roast garlic to make a roasted garlic puree and put that in, and when I'm lazy I use garlic powder

2. PARboil the potatoes. But this time, don't slice. Cut them in half. I happen to have one of these bad boys:



So I drizzle the potatoes with oil and spices and then smoke the potatoes for at least 45 minutes, smash them, drizzle with oil and spices again, smoke for another 15 minutes, take them off. At this point, the potatoes are fully cooked and mealy and have lots of crispy parts (from the oil). So I just fold in some onions and sauteed mushrooms (if I want them), carefully enough not to ruin the crispy parts. Shit's delicious.
#87
Oh, I forgot to type up the other two ways I do it.

3. I make mashed potatoes the first way, and then smoke said mashed potatoes, again topping with oil and spices. This COMPLETELY changes it. It's more smoky and crispy and is a pain in the ass to clean up, but is probably the best.

4. This is the most elegant and unique way. I make mashed potatoes the first way. And then I form them into disks and refrigerate them for at least four hours, but preferably overnight. Then, I fry them. I've breaded them before, and it's awesome (if you want to bread them, freezing very thin disks is the best way), but I just like pure mashed potato fried-dishy-goodness.
#88
Damn guy. You're expanding my mind here.

So the onions and olive oil have enough moisture to make it work? You're 100% spot on when you say "mashed potatoes, not potato puree."

I'm going to have to add onions the next time I make them (and bacon- that just came to mind).

Another good way to make them is:

Skin, chop, boil, drain, mash. Add some milk, butter, cream cheese, and scallions. Salt, pepper, garlic powder >.< and parsley for topping.
“Science cannot solve the ultimate mystery of nature. And that is because, in the last analysis, we ourselves are part of nature and therefore part of the mystery that we are trying to solve.”


-Max Planck

☮∞☯♥
#89
Personally, when I'm caramelizing onions, I add a little extra oil than is necessary. The reason being, that after the onions are done cooking, you have caramelized onion infused olive oil.

I would add bacon, but I'm Jewish (not religious anymore, but my family is) and since I live in a dorm, I can only cook at home and my family keeps kosher.

And for your recipe, I really prefer leaving the skin on. Adds more flavor, texture, and color. Plus, it's the healthiest part of the potato. I just don't like my mashed potatoes too creamy. I'd add butter and maybe some sour cream (or cream cheese) and add some chives (I prefer chives to parsley and scallions when it comes to mashed potatoes), but the milk seems like it would make it too creamy and rich.

EDIT: I also often drain the caramelized onion infused olive oil and use it elsewhere. Like when I make pizza. When I roll out the dough and put it on the pizza stone, I then rub in some of that onion oil. It adds flavor and also prevents the crust from getting soggy.
Last edited by trueamerican at Mar 15, 2011,
#90
Made some fake gnocchi the other day they use ricotta cheese and flour instead of potato. Fairly simple recipe just a little time consuming having to make the pasta, form it and then cook it. They tasted surprisingly similar to real gnocchi.
So come on in
it ain't no sin
take off your skin
and dance around in your bones

#91
Quote by trueamerican
I don't use cookbooks often. I either make my own recipe or go online so I can see reviews for recipes. But Williams-Sonoma has some good ones.

The best? The Modernist Cuisine: The Art and Science of Cooking

I am a self confessed cookbook addict... I buy more than any straight man should want or need.

Ironically I never use them for recipes(*), just for inspiration and ideas to add to my own cooking. The books I tend to favour are the ones that discuss science, ethics or the social impact of cooking. I am also a big fan of "historical" cookbooks, especially those relating to game and offal.

I've been eyeing up the modernist for a while, next time I have a lot of money to burn I may purchase it. I would like to be able to leaf through it first though.


Since I said I'd offer up a few recipes; as I just made it here is my recipe for a quick and simple apple "gravy" for pork:

-Sweat 1 red and 1 white onion in butter/little oil
-Add 2 rough chopped apples (peeled and cores removed). Bramley works well, if you're going to use eating apples use a juicy non-powdery apple. Pink Lady worked well for me before.
-After ~3mins sweating add 2tsp english mustard + 1tbsp of flour, stir though to coat the apple/onion.
-Add 1pint chicken stock (proper stuff is best, if you need a stock cube Kallo Organic are the best IMO), 1/2 pint of a good quality dry cider (Henney's dry works well) and a good sprig of fresh thyme
-Every so often mash the onion/apple to release juices
-After around 30mins the gravy should have thickened and coat the back of a spoon, season to taste and give it one last good mash and pass through a sieve to give you a lovely slightly pink gravy

NB: Sweating the onions in bacon fat adds to the flavour, and if you're going to town adding smoked bacon lardons really adds to the taste.

This gravy works with most roast pork dishes and really brings out the sweetness in a quality cut. It also works amazingly well with bangers and mustard mash for a simple let delicious meal.


(*) I admit I do use the recipes for pastries because a.) I am a crap pastry chef and b.) pastry is an exact science unlike most other areas of cooking.... I should really cook more pastry, but being fairly health concious I don't eat them so end up having to give lots away.


For sale: Early 1985 Ibanez AH10 (Allan Holdsworth signature model) PM for details
#92
Alright, you guys want an ace recipe? Here's one:

Chicken Caprese

You need:
1 Chicken filet
1 Roma tomato or any other tomato with lots of flavour that is nice and smooth in taste.
Some Basil leaves
Extra virgin olive oil
Thyme seeds
Buffalo mozzarella
Sea Salt
Black Pepper

Alright, slice the tomato and the mozzarella.
Crush the thyme seeds with a pestle and mortar.
Slice open the chicken sideways, put in the tomato, some mozzarella and the Basil leaves.
Close the chicken again and season it with some sea salt and black pepper.
Bake both sides in the oil until nicely golden brown.
Put some mozzarella on the chicken and some thyme on top of that.
Place it in the oven at 150 degrees Celsius for 15 minutes.


And there is the best chicken ever!

ChEdit: You can always replace the olive oil for some chili oil to add some spice.
Quote by Snowblind 911





maybe it's because of your description, or the fact that it's 1:30am here, or both, i can't stop giggling.


Sometimes girls say that too...
Last edited by CheezMeUp at Mar 16, 2011,
#93
Oh my God, I love the Pit, after my year out, I'm going to go to culinary college! You guys need to know about Women's Weekly cookery books, they are the best recipes ever, they always, and I mean always, work.
An Augmented 4th or a Diminished 5th?


Quote by I.O.T.M
You, fine sir, have impeccable taste.


Ahhhh Yuck Fou.
#94
I got a nice recipe for Caesar salad. It's translated with google translate due to laziness.

Chicken Breasts
Romain Lettuce
Croutons of country bread, toasted in oil with a little garlic
Parmesan flakes

Dressing
2 cup neutral oil
2 cloves garlic
2 egg yolks
3-4 anchovy fillets in oil
1 tablespoon sherryvinaigre
A splash Worcester sauce
2 tablespoons grated Parmesan
Salt, pepper


Start with the dressing and got everything except oil in blender and run. Add the oil gradually. If the sauce becomes too thick can be thinned with a little water. Season with salt and pepper.

Fry the bread cubes golden in oil. Baste them with crushed garlic and fry some more. Place on wax paper.

Leaf lettuce, distributions on four plates and got a little dressing on. Spread the poultry slices, Parmesan flakes and croutons over the salad and serve with extra dressing.

Note: You can substitue some of the oil with Greek yogurt to make it healthier. I also add some sliced tomatoes.

The dressing for Caesar salad is pretty much one of my favorite things.
Alright people, Move along - there is nothing to see.
"Or so you think..."
#95
Does anyone have any good vegetarian recipies? Im getting sick of pasta and soup and generic stuff like that.
e-married to Jack (bladez)
#96
Has anyone one got any recipes for a blues cheese sauce/dip???

Had one in a restaurant and was sex in in the mouth

Any suggestions appreciated
Down they come
The swarm of locusts
Skies above
Converge to choke us
Feast of souls
Consume the harvest
Young and old
Suffer unto the locust
#97
Quote by ESPLTDV401DX
Does anyone have any good vegetarian recipies? Im getting sick of pasta and soup and generic stuff like that.


Tons. What do you like?
#98
So, the situation is that my mom is getting out of the hospital after a routine surgery. But she did throw me a hint to make some good food when she comes back tonight.

I thought of trying my hand at making steaks and a bowl of oven vegetables (potatoes, carrots such...).

What kind of meat and what vegetables should I go buy?

All tips are appreciated.
Fight the evolution, play large intervals!
#99
^

Maybe some roast potatoes and roast parsnips would be nice?

Peel potatoes, cook for 10 minutes exactly in boiling water, drain and put them into a collander with a plate over the top and knock them about a lot in the collander until the edges are all fluffy, put them on an oven tray and cover in hot oil and butter, bake for 15 minutes, then take out and use a pastry brush to turn them over and get them all covered in the oil again, then cook for another 15 minutes or until golden.

Parsnips don't need par-boiling so just add them when you put the potatoes in the oven.

My boyfriend is dragging me into a health kick with him (surprise "let's go running!" excursions and all that) - does anyone have any good healthy recipes we can cook?
Last edited by Mistress_Ibanez at Mar 19, 2011,
#100
I bought some turnips, which will go along carrots, potatoes, onions and celery to the oven.

For the steaks I bought some pork filet. I also decided to cook a sauce for it by adding cream and some cheese to the (by then) ready steaks.

I will report later how this goes.


EDIT: The potatoes are some ready to bake frozen type.
Fight the evolution, play large intervals!
Last edited by Tupu at Mar 19, 2011,
#101
Somebody said "carrot"???

Seriously though, I've been dying for this. I was going to post a thread today titled "easy stuff to cook". My dad is never home, so I've started cooking for myself. However, we never have ingredients. Almost nothing.

Any recommendations? Easy and simple.
Quote by Athabasca
My ex did the same. Cheated on me and then acted like I'd given her sister a facial. Women are retarded.
#102
Quote by Mistress_Ibanez
^

Maybe some roast potatoes and roast parsnips would be nice?

Peel potatoes, cook for 10 minutes exactly in boiling water, drain and put them into a collander with a plate over the top and knock them about a lot in the collander until the edges are all fluffy, put them on an oven tray and cover in hot oil and butter, bake for 15 minutes, then take out and use a pastry brush to turn them over and get them all covered in the oil again, then cook for another 15 minutes or until golden.

Parsnips don't need par-boiling so just add them when you put the potatoes in the oven.

My boyfriend is dragging me into a health kick with him (surprise "let's go running!" excursions and all that) - does anyone have any good healthy recipes we can cook?

depends what exactly you mean with "healthy". Because a lot of "healthy" meals that are loaded with vitamins and everything your body needs aren't necessarily good for losing weight, if that's what one of your goals is.
#103
Quote by ESPLTDV401DX
Does anyone have any good vegetarian recipies? Im getting sick of pasta and soup and generic stuff like that.

Do you like eggplants? Get some big ones, cut yourself some thick steaks and grill them. Make sure they're cooked properly cause they taste like shit undercooked. For a sauce, mix some butter and blue cheese together (you want more butter than cheese) and put just a little bit on the eggplant and let it melt. If you don't have eggplant, you can use those big mushrooms instead.
Albums I Must Obtain
Call me Paul. I prefer that.
Quote by fretsonfire74
I think you're my soulmate
#104
Quote by pbiggie
Do you like eggplants? Get some big ones, cut yourself some thick steaks and grill them. Make sure they're cooked properly cause they taste like shit undercooked. For a sauce, mix some butter and blue cheese together (you want more butter than cheese) and put just a little bit on the eggplant and let it melt. If you don't have eggplant, you can use those big mushrooms instead.

also, eggplants give you the runs like nothing else if you don't cook 'em right.

/horrible experience at work
#105
I don't think I got the runs, but it tasted bitter and just plain nasty.
Albums I Must Obtain
Call me Paul. I prefer that.
Quote by fretsonfire74
I think you're my soulmate
#106
Quote by CoreysMonster
also, eggplants give you the runs like nothing else if you don't cook 'em right.

/horrible experience at work


Where did you work again...?
████████████████████████████
███████████████████████████
█████████████████████████
██████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
#107
Quote by Kensai
Where did you work again...?

I used to work 50 ft away from my apartment.

*me making eggplant for the first time, bought it from the farmer's market next door
*me undercooking it, me eating it
*me going to work
*5 minutes later something's wron-OH FUCK NO, NOT AT WORK
*make it to the bathroom, thank god.
*one second later - ka-FLOOSH
*I'm serious, that's the sound it made: one big ka-FLOOSH
*walk back into the office like nothing happened 60 seconds later
#108
Quote by CoreysMonster
I used to work 50 ft away from my apartment.

*me making eggplant for the first time, bought it from the farmer's market next door
*me undercooking it, me eating it
*me going to work
*5 minutes later something's wron-OH FUCK NO, NOT AT WORK
*make it to the bathroom, thank god.
*one second later - ka-FLOOSH
*I'm serious, that's the sound it made: one big ka-FLOOSH
*walk back into the office like nothing happened 60 seconds later

Story complete with sound effects and all

Yeah some foods can be quite dangerous in that way. I make a habit out of not trying anything notoriously difficult to cook (well, digest) the day before work/school. I mean you never know, I'm not a teenager anymore.
████████████████████████████
███████████████████████████
█████████████████████████
██████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
#109
I love how whenever I post in a thread, Kensai seems to come in with something not too relevant but still funny.

Whore
Quote by Athabasca
My ex did the same. Cheated on me and then acted like I'd given her sister a facial. Women are retarded.
#110
I am 17 and never cook, if I am hungry I make a sandwich or noodles or just soup or something. But I reckon I should give it a go.

What is a simple, easy to get right but still awesomely tasty meal?
#111
Quote by guitar12
I am 17 and never cook, if I am hungry I make a sandwich or noodles or just soup or something. But I reckon I should give it a go.

What is a simple, easy to get right but still awesomely tasty meal?

Steak.

No, I'm serious. Get a pan, put some oil in it and throw a slab of meat in there. Cook until ready. Takes less than 10 minutes, tastes delicious.
#112
Just to check, making steaks with a pan:

Get that pan hot (as hot as possible?)
Little oil in it.
Season the filet's with pepper, no salt yet.
Filet's in, about 2 minutes each side, or until the meats juices start flowing "crying".

After this I will lower the heat, add the cream and the peppery cheese and let the steaks be.

Seriously, this is my first time doing steaks and I'd like them to be good.
Fight the evolution, play large intervals!
Last edited by Tupu at Mar 19, 2011,
#113
I cook my steaks in a pan at a medium temperature for a longer time. After they're done I take them out, add vegetables in the pan, fry them for a little while. Then for a sauce I pour in just a little flour, stir it around then I add milk (you should add cream or something) and some spices. Let it warm up so it boils just a very short while, then turn it down to the lowest temperature and let it sit for a little while until it gets thicker. And voila, a sauce that's easy to make!

Don't forge to stir the sauce now and then.

Yesterday I bacon-wrapped porkchops which was nothing short of amazing.


Quote by Snowman388
I love how whenever I post in a thread, Kensai seems to come in with something not too relevant but still funny.

Whore

I think you're just cherry-picking now.
████████████████████████████
███████████████████████████
█████████████████████████
██████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
███████████████████████████
Last edited by Kensai at Mar 19, 2011,
#114
Quote by Tupu
Just to check, making steaks with a pan:

Get that pan hot (as hot as possible?)
Little oil in it.
Season the filet's with pepper, no salt yet.
Filet's in, about 2 minutes each side, or until the meats juices start flowing "crying".

After this I will lower the heat, add the cream and the peppery cheese and let the steaks be.

Seriously, this is my first time doing steaks and I'd like them to be good.

don't put the oil in right before you put in the meat, the oil needs to be hot as well.
very easy trick to tell if the pan is hot enough:

take the filet and put a little corner of it in the oil: if it immediately starts sizzling good then the pan is hot enough.
the duration depends on the thickness of the cut, the heat of your stove and how well-done you like your meat.

as for the rest, I'm not sure on what's the best way to do it. will wait for others to reply.
#115
Thanks for the replies.

My sauce will just be cream and this seasoned cheese and seasonings. As for the veggies, I will bake them in the oven.

It's most likely that the food is not ready when everyone get's home. Should I remove the steaks from the pan when they are ready and place them in the oven with the vegetables and keep the sauce in the pan?

EDIT: So the food is ready and in the oven waiting for the rest of our family. And the steaks... well... I think that either the first three we're done in too high heat. I had the pan as hot as it could be, and that resulted in some dark char in the steaks. Here and there. I lowered the heat a little for the rest of the steaks.

For the sauce, I just added cream and the cheese and seasoned with an african peppermix. I think it was decent. I'm a fan of good sauces, but suck at making them...
Fight the evolution, play large intervals!
Last edited by Tupu at Mar 19, 2011,
#116
inspired by the steak recipes i made steak and chips and now sitting in the glorious sun listening to summer music drinking cider and eating steak

just crushed some peppercorns mustard shallots and butter as sauce.

EDIT: im so happy right now
now extra flamey
#117
Hey,
I just want to bring attention to a cut of meat, I think is underated. Lamb tenderloin - It will be the best lamb you have ever tasted. It's a sort of exepensive cut but the meat flavour is through the roof!
Alright people, Move along - there is nothing to see.
"Or so you think..."
#118
Quote by Fender Dane.
Hey,
I just want to bring attention to a cut of meat, I think is underated. Lamb tenderloin - It will be the best lamb you have ever tasted. It's a sort of exepensive cut but the meat flavour is through the roof!

if your idea of sort of expensive is 2-3 times the price of pork for the same weight, then yeah, it's sort of expensive.
#119
Pro tip for cooking steak: if you have a thin piece of meat but still want it to be tender and juicy, there's a way to cook it on the stove that is 100% even and ridiculously fast. It will quickly sear the meat, and because the meat is thin, it will cook through quickly, thus not losing much juiciness.

So, trueamerican, what is this method of yours? Well, I'll tell you. But I doubt it will work with any pan that isn't cast iron (don't try it with anything other than cast iron).

If you put the pan upside down, the heat builds up under it. The cast iron disperses the heat evenly and it gets SUPER hot. So put some oil on both sides of the steak and put it on the upside-down pan. It will sear quickly. Flip quickly, take it off quickly. Quick quick quick.


Also, CoreysMonster, there's a better way to check if the oil's hot enough. If you put your finger under running water and flick a drop of water into the oil, if the oil is hot enough, it will sizzle and jump.
#120
Quote by trueamerican
Also, CoreysMonster, there's a better way to check if the oil's hot enough. If you put your finger under running water and flick a drop of water into the oil, if the oil is hot enough, it will sizzle and jump.

I disagree; the oil can be hot enough to sizzle because of the water, but since it's just a couple of little drops, it can very well be that the drops sizzle, but the meat only fizzles when you put it in - which means it's not quite hot enough yet.

Your method works too, but I think mine is better.