Chutney thrown in the meat sauce makes for an amazing lasagne
Well couldn't you think of it like my favorite poultry dish, favorite fish dish etc? Makes it a little less hard to choose
Chutney thrown in the meat sauce makes for an amazing lasagne
Well couldn't you think of it like my favorite poultry dish, favorite fish dish etc? Makes it a little less hard to choose
I don't even know what this means. If it means "how they make it in Italy" then it still really depends on what type/region of Italian pizza. Also I think that's a shitty thing to strive for because the definition of pizza everywhere in the world BUT Italy is different and, in my opinion, about 10 times more delicious. Pizza Hut is still crap though.
Yea I was basing it off my extremely limited knowledge of pizza in general, hence the apostrophes. It was my first time seeing pizza which wasn't made by pizza hut through, and it had quite a few unique traits (at that time) such as the thin crust and flavoring. I suppose I'm just slightly more enlightened in that particular field through, haha.
What are the differing types through? I'm curious to know more.
So hows about that cheese eh? I've really been hitting a blue cheese kick lately
Blue cheese and bacon pasta sauce has to be the easiest and best tasting comfort food there is
@wolfwoof:
So hows about that cheese eh? I've really been hitting a blue cheese kick lately
Blue cheese and bacon pasta sauce has to be the easiest and best tasting comfort food there is
Whenever I'm home alone and has to make lunch for myself, I always just make pasta with blue cheese sauce. I guess it's just a Swedish thing.
Ha yeah. Maybe other AP:ers are just looking at it thinking blue cheese and penne pasta? They mix?
With some bacon, maybe a some walnuts sprinkled on top, or hey why not a little rucola
Or just with the cheese really. You can't go wrong with cheese
I've never had blue cheese, I think. Is it stronger?
In general it has a sharp and salty taste, with a creamy gooey texture. And it's soooo good
Trying blue cheese should be your trappys journey to love cheese task of the month
I confess I don't like blue cheese.
I'd kill for some good Indian cottage cheese dish right now. I'm thinking of some good मटर पनीर (mutter paneer - Indian cottage cheese and peas curry). Mmmm.
(I know the topic has changed, but I feel like sharing my milk story)
I only ever drank skim milk up until high school when I started drinking the 2% cartons they would serve. I never cared for plain milk at all (even the couple of times I tried whole milk, I thought it tasted like wood). Chocolate milk was alright, but nothing special. I started drinking Silk Original SoyMilk when I was about 17 because my dad was lactose intolerant. I became vegan soon after and upgraded to the unsweetened organic version which I love. I've dabbled with almond and other types of non-dairy milks, but they're all too weird or too sweet for me.
Kewbee is a milk snob… :D
@wolfy I already adore cheese. I think it might be hard to find blue cheese here but I'll try not to let you down sensei
Milk snob? What does that even mean? :(
@wolfwoof:
In general it has a sharp and salty taste, with a creamy gooey texture. And it's soooo good
Trying blue cheese should be your trappys journey to love cheese task of the month
Is buffalo cheese a thing in sweden? The smell is incredibly pungent, but my sis swears on it as being the best thing out there
No not that i know of. We've got buffalo mozarella but that's about as mainstream buffalos get
Hey dudmeister hows about you throw up some good curry recipes?
Almond milk substitute is pretty tasty me thinks. Works well with coffe
@wolfwoof:
Hey dudmeister hows about you throw up some good curry recipes?
Just saw this.
Well, the curries I cook follow an easy template: fry onions, ginger and garlic (you can make a paste of them or chop them real fine); throw in spices (powdered turmeric, powdered coriander, powdered cumin leaves, powdered dried red chilli peppers), salt and cut tomatoes and make a paste; throw veggies and water and bring to a boil.
This usually results in a nice Indian curry (well, it's edible).
Reduce or omit the red chilli peppers if you like your food less spicy.
Yeah it doesn't seem all to different from how i use to make it
Except maybe that i could get better at using individual spices instead of stuff like garam masala
Protip: garam masala is best used as garnishing. Put it right at the end, just before bringing your curry off the boil.
I read a book about the whole proper order and how important it apparently is to the finished dish
Should try to dig it out of my masssive cookbook vault
Just saw this.
Well, the curries I cook follow an easy template: fry onions, ginger and garlic (you can make a paste of them or chop them real fine); throw in spices (powdered turmeric, powdered coriander, powdered cumin leaves, powdered dried red chilli peppers), salt and cut tomatoes and make a paste; throw veggies and water and bring to a boil.
This usually results in a nice Indian curry (well, it's edible).
Reduce or omit the red chilli peppers if you like your food less spicy.
Thanks for this :) I love curries so I might give this a go instead of just using a jar of jalfrezi sauce or whatever. As for cut tomatoes, will a can of chopped tomatoes do?
Though I'll have to cut the garlic…I have a garlic intolerance that can make going out for curries difficult (one reason why I veer towards the hotter end of the menu).
You can always replace it with can tomatoes.
Heck seeing how some tomatoes look in the store it might even be an improvement
Anyone up for some potato soup?~
Admittedly, I cook in bulk since I have to serve a bunch of people but scaled down, I'd assume this recipe would serve 4. What you need:
–-
Alright, well first of all prepare to eye/taste everything. I'm going to get you in the ballpark but you're going to have to be vigilant and throw this together yourself. Most of this recipe is my guess-timation at what the correct amount of portions is, at a scaled down level.
I'd say use 8 potatoes that way you can have some left overs, but if you want you could use less. Peel them, slice them in half and then slice the halves into chunks of fives/sixes. Prepare them the same way you'd go to prepare mashed potatoes by getting a tall pot and filling it neigh high with water (only put in as much water as to cover the potatoes; so not much). When all the potatoes are in the pot, boil them until soft.
Drain them out and then set the potatoes aside. Put a thin layer of butter and bacon grease (or one or the other; I use both at once) at the bottom of the tall pot. Peel and dice your yellow onion, dice your green onion stalk, dice the celery, dice a generous portion of parsley (you can leave the parsley a bit less diced for presentation) and dice the bell pepper. One of those little dicers that look like short blenders works wonders here but make sure you DO NOT dice them so fine they become mush. Dice them down so far.
Season your vegetables with season all and black pepper (or your personal favorite spices) and then saute them in the butter/bacon grease. The onions should pretty much evaporate (they do that, they're mostly water) and around that time it should be ready for the next step. Add the potatoes back in and then pour heavy whipping cream on top. Probably somewhere between 1-2 cups of heavy cream, you're going to have to guess at this one. For certain though, you should definitely see a chunky texture to your soup; it should cover the potatoes more like a layer and less like a deep soup.
Alternatively, you can add flour to regular milk in order to create the texture of heavy whipping cream, though be careful. One of the things you want to avoid is making the potato soup too thick so that it taste like paste; add water as necessary to acquire the right texture. You want to strike a balance to where it tastes creamy but not watered down and not too thick.
Add the chicken base to taste.
Cook to completion, tasting and eyeing along the way. Make sure it's hot but not burned.~
When I return from offshore I'll make certain to try a smaller portioned recipe out so I can see what the exact measurements are and then edit in my findings.
@Jazzy:
Alright, well first of all prepare to eye/taste everything. I'm going to get you in the ballpark but you're going to have to be vigilant and throw this together yourself. Most of this recipe is my guess-timation at what the correct amount of portions is, at a scaled down level.
Ain't this the truth. Anything i cook always differs from the actual recipe. You taste, you add, you left the recipe in the other room who cares as long as it's good
Potato soup seems very Irish for some reason. Can't really resist the urge to add some sort of protein to it
Ah well it's wolfy's turn at the stove now
and on tonight's menu live from the Swedish improv theater it's dead bird, bacon and mushrooms encased in a tomb of blue cheese and cream.
Start out by chopping up the chicken breast into little bite size pieces, and brown them lightly in a pan
Set them aside under some aluminum foil, clean out the pan and fry up the sliced bacon strips
Set aside and repeat with leeks and whatever mushroom you have, i used white mushrooms
Throw the lot into a semi-large pot and add cream, chicken stock, and a little dash of soy and pepper
Turn the heat up and crumble in the blue cheese and let it all melt together
Then just pour it over into a roasting pan i believe it's called in english?
Y'know those glassware rectangular pans you put in the oven
And then you may or may not want to cover it with some grated cheese
After that it's into the oven at 225 degree's celcius for however long it takes for it to look edible and not to wobbly ( It's about 15 min)
Bang it into a bowl with rice and you've got yourself a meal that weight watchers cower in fear before
And remember. You can't sue me so neneer etc
you had me at dead bird
Octoberfest is right around the corner. Any Germans (or Zinzinnatians) have festivities planned? Also, has anyone had any good Octoberfest beers?
you had me at dead bird
The way you say it make it sound like roadkill. Roast raven courtesy of woofwood
Anyway, I've recently developed a love affair with olives. I don't really fancy cooking it since it takes the juiciness away, so I was thinking about alternatives to pair it up while it's just fresh. Any suggestions?
The way you say it make it sound like roadkill. Roast raven courtesy of woofwood
Anyway, I've recently developed a love affair with olives. I don't really fancy cooking it since it takes the juiciness away, so I was thinking about alternatives to pair it up while it's just fresh. Any suggestions?
16 chars of woofwood xD
yes, fresh olives on a generous slab of woofwood are definitely the way to go.
yes, fresh olives on a generous slab of woofwood are definitely the way to go.
I'm willing to bet it tastes incredibly rubbery but chill. Probably goes well with the sweetness too!
And oh damn! I got his name wrong I'm so ashamed ;(
Now now there's enough of my wood to go around
But you could always hollow them out a bit and stuff in some mushroom mixture
Haven't tried it but it pretty much works great with anything that can be stuffed
Well i'll throw in another little recipe here
Still on the mushroom and chicken track. This time featuring the spinach
Boil the chicken breasts for about 15 mins in some white wine (1 1/2 dl) along with some chopped onions and salt
Take it out and slice it up into smaller bits, and run the liquid through a sieve and then reduce it to about half
Cook the spinach leafs and the pasta, and throw down some creame fraiche into the reduced liquid
Fry up the mushroom bits in some butter for about 2 mins before you throw in the chicken bits
Next add the spinach and the creame fraiche mixture and season it with some salt and pepper
Just let it stay on the heat til i'ts gotten a nice consistency then grate some parmesan into your serving bowl and pour in the pasta first, mix it around and then cover it all with the chicken and the sauce. Maybe add some more pepper if it needs it
Had one of the most delicious spicy beef I have had EVER! I have heard of the ingredient King Chilly before but got to taste it first hand today. I am not sure how many of you guys are lovers of spicy food but this was one hell of an awesome experience.
Well i'm not that much into spicy for the sake of being super duper manly spicy
But you often need some spice to balance the dish out
When you get all those flavours balanced that's where it's at
This time it's alfredo sauce. This stuff goes great served alongside spaghetti and/or lasagna. I'm going to give the instructions in two different formats. Pick the set of instructions that are applicable to you.~
For People:
! What you'll need:
! - A head of garlic
! –-
! This recipe is piss easy.
! Get a tall pot and put a thin layer of olive oil at the bottom (seriously thin, don't even put a level of it in; just put enough to cover the bottom). Dice up the entire garlic clove and saute it in the oil. Once the garlic is ready, pour in the entire quart of heavy whipping cream and then increase the heat to high.
! Add an entire quart of Parmesan cheese. If you're a badass, you'll use real Parmesan cheese and grate it. If you're not one, the powdered pre-prepared shit works too. Actually, you may want to add more than a quart of Parmesan cheese. Just make sure the consistency of the sauce isn't too thick. Dice up some fresh parsley and season to taste.
! Annnnd you're done.~
! This stuff goes great poured over some grilled chicken and noodles. Serve alongside spaghetti and/or lasagna and wait to be courted. You'll probably notice lit candles in the room shortly after preparing this meal.
For wolfwoofs:
! What you'll need:
! - Your imagination
! Alfredo sauce is that white, cheesy stuff that you serve alongside Italian dishes. Place a clove of garlic, a quart of heavy whipping cream and a quart of Parmesan cheese on the table. Eye them with a look of intensity and silence their resistant nature with despair. You have a tall pot and you know how to use it.
! Banish them to the eternal fires (eternal in this case being about… 15-20 minutes) of the tall pot prison. Prod and provoke them with your mighty wooden spoon, knowing that they cannot harm you back, though they may spat at you. And then shame them with a rain of fresh parsley, solidifying the somber reality of their existence.
! Pour on top of grilled chicken or noodles or both. Alternatively, hurl the pot at your enemies. Watch as they burn in cheesy goodness, simultaneously being forced to appreciate your cooking while suffering third degree burns.
spit *
See these are instructions i can roll with. You only forgot the singing. Where's the horribly white interpertation of Marvin Gaye's greatest hits? Where's the equally poorly rendered doowop into the spoon? See how skipping steps like that can be fatal for the final product
But yeah i do skip alot of things in the instructions, it's all so clear to me in my head that i just figure everyone connects the dots like i do…...Oh god i've become my 9th grade math teacher lol
We got everything here, from soy milk to chocolate milk.
I have hardly tasted many type of milk and mainly jsut drink normal, but i do in fact love milk, milk to me is like soda is for me, to explain better, i often bring the 2 liter cola bottles into my room, and they are never seen or heard from again. I do the same with Milk cartons from time to time. I LIKE IT ALOT.
Oh, i also love chocolate milk, but i don't drink it as much since my family doesn't buy it that often.
I just drank a bottle of Dogfish Head 60 minute IPA and it was so refreshing. I have one bottle left, so I plan to pick up some 90 minute IPA tomorrow. If you're a fan of IPA's or beer in general, I recommend it.
I love milk, but no special kind of. Just ordinary milk and of course cocoa. But beside….uhm i tried Strawberry Milk. It's really not bad but i still prefer the ordinary white milk. If i have to say something bad about milk...its not really good to slack thirst, because it has some kind of strong aftertaste.
I like to to drink hot milk. it's the best energy drink for me.
So today I found out for the first time ever that sugar helps to cancel out spiciness. It was a little strange pouring sugar into my duck noodles but it was actually fine. It didn't fully cancel out the spiciness and there was still a strong twangy aftertaste. So I tried drinking milk to help with the spiciness, also for the first time.
Never. Again.
Yeah it helps with the spiciness but it also tasted terrible and I felt really sick after that. (I know the milk is fresh, got it myself just a few days ago). Just… I'm never having milk with cooked food again. :<
So….
Anyone here has tasted Strawberry Burgers. No. Not sweet strawberry burgers. REGULAR BURGERS WITH STRAWBERRIES IN THEM!
So today I found out for the first time ever that sugar helps to cancel out spiciness. It was a little strange pouring sugar into my duck noodles but it was actually fine. It didn't fully cancel out the spiciness and there was still a strong twangy aftertaste. So I tried drinking milk to help with the spiciness, also for the first time.
Never. Again.
Yeah it helps with the spiciness but it also tasted terrible and I felt really sick after that. (I know the milk is fresh, got it myself just a few days ago). Just… I'm never having milk with cooked food again. :<
Lager is pretty good at cancelling out spice but then again it's lager. In non drink terms, starch works well to soak up the capsaicin, which is why having a lot of rice or naan bread with curries can be a good idea. Lager is a bit like liquid bread anyway.
I don't really drink much milky stuff. I'm lactose-intolerant, and while soy milk is fine, I tend to keep that to cereal and coffees/lattes/etc. Never really with meals unless it's something sweet, or not particularly savoury.
We drink milk with every meal from kindergarten to high school so i'm pretty used to drinking it with anything
It's not my drink of choice, but it works. But nothing beats mepsi pax
Just… I'm never having milk with cooked food again. :<
This is the most bizarre statement. Milk works with 90% of food.
This is the most bizarre statement. Milk works with 90% of food.
It sure doesn't go with duck, at least :P And I can't really imagine it going with most meat.
It's great for baking, though. Makes cookies all light and fluffy~
So I'm gonna make a chestnut pudding this Sunday… One of the ingredients is kidney fat. Which they didn't have in the shop, shock upon shock! So I had to buy a couple of whole kidneys and extract the fat myself. Now my hands smell like pee. :cwy: Why's food so hard.
So does the kidney fat add some special flavour that you couldn't substitute
Cause that kind of thing sounds like something that would've been rationalized during the years
Thought i would just drop this in here for anyone that likes asian food, made this last week and its super tasty and healthy!
About 2-4 chopped ginger
5-6 crushed/ chopped garlic
6 chopped chillies, i like it spcy feel free to reduce
1 tbsp shrimp paste
300 g water spinach, if you cant find it normal spinach would do i guess
200 shrimps, peeled, just get frozen ones to keep it simple
3 tbsp soy sauce
1-2 tsp fish sauce
1 tbsp sugar
Use a heavy pan or wok, saute the garlic, ginger and chillies, when it starts to get aromatic add shrimp paste, soy sauce, fish sauce and sugar, when its all mixed together nicely put in the shrimps, saute until theyre done and then add the spinach, jjust cook for 3-4 minutes and make sure its coated in all the liquids, ready to serve. I actually dont vegetables leafs too much but this was awesome. :happy:
I'm a pretty big chocolate milk man myself, although I prefer not to drink much milk.