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Edited by dazarobbo:
4/3/2017 4:19:10 AM
120
What do you like to cook?
It doesn't matter if it's as simple as a souffle, a sundae, or a sandwich. Everyone has something they like to make. Tell me your recipes.
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Edited by SuperJohnJohn: 4/7/2017 7:22:27 PMsteak, egg bagels, pizza, pasta, Chinese, Mexican, French toast, you put Eggs (three will make about 6 pieces) a small amount of milk, a little sugar a lot of cinnamon, a dash of allspice, a dash of nutmeg, some salt, a tsp of vanilla and the secret ingredient is. Honey. coat both sides with custard, cook until done and eat with honey, syrup, or powdered sugar. it tastes fine by its self too. really impresses the girls that i can make my own breakfast and fix them a tasty suprise
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1 helping of leftover pizzas Refrigerate for 3-5 days Eat.
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I make good scrambled eggs. I kind of made eggs Benedict one time sort of, too.
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3 RepliesEdited by The Cellar Door: 4/3/2017 5:20:49 PMBeing in college, most of the time it's just a kind of "throw what's in the fridge in a pot and hope it ends well." Although I can't act completely oblivious because I do work in a fine dining restaurant so I understand food well enough to work with it and create a coherent dish. My favorite thing to make is probably chili, just because it's something I can have over multiple days and not grow bored of it. For my chili, it's pretty much your standard chili recipe, ground beef, your seasoning, plum tomatoes, tomato paste, a little water, a touch of flour for desired consistency, your spices, peppers, onions, and I use red kidney beans and pinto beans. My secret ingredient, however, is peanut butter. Just a scoop, and allow it enough time for it to diffuse throughout the chili. It gives way to texture and consistency, and actually does a wonderful job at layering the flavors. Another favorite of mine is making a little Marsala demiglaze and serving it over pasta. Which is relatively easy, just veal stock, Marsala wine, olive oil, flour, and mushrooms. Takes no time and tastes delicious. Sometimes I'll do it over chicken as well, or throw some pancetta yet.
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1 ReplyI'm not a girl that's not my job [spoiler]inb4ban[/spoiler]
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Let me tell you, i can make a mean glass of water.
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the tears of trolls that use bad bait
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1 ReplyI make a really good pizza. I actually make the dough myself
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A cooking thread! Yes! Everything. There is nothing I do not want to make or taste. But my favorite thing I like to make might still just be Creme Brûlee. Desserts are really one of my favorite dishes to make just because so much other stuff with it, wether it be chocolate or fruits. As a main dish I'd say Nasi Goreng is one of my favorite dishes to make because of its ease and that you can make it quickly without spending too much time on it. The dish I usually spend the most time on is a personalized a piece of baked sea bass on a quenelle of risotto made in fish stock. Add some juillene of braised leek, roasted honey tomato and lobster sauce. One of the most tasteful and colorful dishes I made yet.
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[quote]Tell me your recipes.[/quote] [b][i]YOU'LL NEVER GET THE KRABBY PATTY SECRET FORMULA, PLANKTON[/i][/b]
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Breakfast. Specifically pancakes. Don't know why, I just love them.
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Here's a list of things I can cook: [spoiler]-ramen noodles -rice[/spoiler] Pretty good right? I can even make microwave popcorn if I'm in a good mood.
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Jumbo shells. Hamburger meat from Herbert's in Maurice, LA Seasoning from Herbert's https://www.hebertsmaurice.com Ragu pizza sauce. Parsley Mozzarella.
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Leftover sandwiches are the best. And by leftovers I mean pretty much any leftovers. Pasta (especially with meatballs or chorizo or something) Boiled potatoes Mashed potatoes Rice Cold vegetables Meat joints Chilli con carne Might need to add a bit of something else to get it to stick together as a sandwich, like ketchup or Camembert or use a shit ton of butter or something, but if you can put it between two pieces of bread, you're in for a goddamn treat.
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Every food
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I like smoking meat. All different kinds; brisket, pork shoulder, ribs, tri tip. I just recently smoked a 19lb brisket. Didn't turn out as good this time as I lost temp on my smoker half way through. I also normally try to stick with 12-13lbers, but the uniformity of them wasn't as good. Uniformity, in thickness, is a must with brisket. I make all my own rubs. Really only 3; sweet pork, hot pork, and beef. Honey powder and jalepeno powder are great for the pork rubs.
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Brittons famous rub rub. 1:1 flour and seasoned salt. 1:1 of the mixed flour/salt and brown sugar Thick layer of Montreal steak seasoning, then a layer of onion powder, then a layer of garlic powder. Mix well, rub heavily on your uncooked ribs.
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TV dinners
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I like making some scrambled eggs every now and then. A few eggs, some salt and pepper, onion and garlic powder and a bit of hot sauce :3
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What's the difference between a ninja and a mentor?
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1 ReplyDo you have a specialty in culinary?
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7 RepliesI like grilling a lot. Steaks, burgers, corn, etc. Also really big on stir fry and home made buffalo wings.
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1 ReplyOnly thing she can cook up is drama
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Baking fresh salmon. It's simple but so tasty. I douse it in lime and typically serve with asparagus/mashed potatoes.
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Sweaty streamers over a pit of fire. Along with a pinch of salt, its delicious. [spoiler]Sarcasm[/spoiler]
