The Cooking Thread
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@blek We've started making sauces using other jellies, but not grape. Also not with hot sauce. They turn out pretty darn good, actually. So far, strawberry is my favorite.
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@boomzilla said in The Cooking Thread:
@blek said in The Cooking Thread:
t was a very simple recipe, basically combine grape jelly with hot sauce, put in meatballs, and simmer for a few hours. I wasn't sure if they were trolling or not, so I asked about it, and I've been assured that it's actually a real and very delicious thing. I also managed to find some similar recipes online outside this forum. I got curious, so I went around looking for grape jelly.
Ketchup, not hot sauce. Yuck.
We use chili sauce.
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@Polygeekery said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
@blek said in The Cooking Thread:
t was a very simple recipe, basically combine grape jelly with hot sauce, put in meatballs, and simmer for a few hours. I wasn't sure if they were trolling or not, so I asked about it, and I've been assured that it's actually a real and very delicious thing. I also managed to find some similar recipes online outside this forum. I got curious, so I went around looking for grape jelly.
Ketchup, not hot sauce. Yuck.
We use chili sauce.
That's close enough to ketchup to be quite distinct from hot sauce. At least to an American English speaker. I could see that being good.
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We used to cook corn and steaks like this while camping. I always thought it turned out amazing, but everything tastes amazing when you have been out hiking or swimming all day and had not had much to eat.
We didn't finish them in a skillet with butter and horseradish though. Straight off the coals to rest for a moment. They were sometimes eaten from a plate but more often than not we would just eat them by holding them and biting off chunks. When you spend the day in the sun and only eat snacks plates become an unnecessary hindrance.
I have made meals this way since those camping days and it always turns out well. I got reacquainted with it via Alton Brown and it is still how I make Carne Asada. I might have to pick up some ribeyes this week.
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Super-easy to make, provided you can find the ingredients, and super-yummy: duck and chestnut cottage pie. Basically a cottage pie with the meat replaced by confit duck, and the potatoes by chestnuts. We do that regularly and every time we do we kick ourselves for not doing it more often.
Confit duck legs is found in every supermarket here (France FTW!), so just take one can, remove all skin, bones and fat (keep the fat for cooking later!) and roughly shred the meat into a dish. Then one can of chestnuts, mash them (maybe add a bit of milk, butter, cream, whatever you like, to make it a bit smoother) and lay them on top of the duck. Season each part anyway you like it (for @anotherusername, don't forget to re-order another 55 gallons drum of chillies afterwards), but honestly a bit of salt and pepper in the chestnut mash is enough.
Bake in the oven for, uh, long enough and hot enough that all parts will be hot when serving -- all ingredients are already cooked so you're mostly just heating them up and getting some of the fatty goodness to go through it.
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Huh...
https://youtu.be/xV9spqCzSkQ
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@boomzilla must be really good. I will try it
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@boomzilla
In similar vein:
chuck a couple of garlic cloves in foil with a hint of salt some olive oil and rosemary.
Put on the grill or in the oven. You can do this skin on or off..I think they turn out great
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@boomzilla said in The Cooking Thread:
Huh...
https://youtu.be/xV9spqCzSkQI made them the other night. Not bad. Not great, but probably needed a bit more seasoning than I used (just a bit of salt). I think he's right that butter would be good.
@Kurt-C-Pause said in The Cooking Thread:
chuck a couple of garlic cloves in foil with a hint of salt some olive oil and rosemary.
Put on the grill or in the oven. You can do this skin on or off..Yes, roasted garlic is good.
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@boomzilla said in The Cooking Thread:
I think he's right that butter would be good.
When is butter not good?
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@TimeBandit said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
I think he's right that butter would be good.
When is butter not good?
When you're as lactose intolerant as I am. I used to be able to eat butter, but now even that causes issues...
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@Benjamin-Hall said in The Cooking Thread:
@TimeBandit said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
I think he's right that butter would be good.
When is butter not good?
When you're as lactose intolerant as I am. I used to be able to eat butter, but now even that causes issues...
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@Benjamin-Hall said in The Cooking Thread:
When you're as lactose intolerant as I am. I used to be able to eat butter, but now even that causes issues...
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@boomzilla
Looks like 21 layers of to me
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@boomzilla said in The Cooking Thread:
Show offs.
I'm tempted to get a spray bottle and make a jello with like 50 paper-thin layers...
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@izzion of course. I'd never make it but I'm impressed all the more at Grandma's effort.
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@brie said in The Cooking Thread:
I'm tempted to get a spray bottle and make a jello with like 50 paper-thin layers...
I'd upvote that for a dollar!
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@izzion said in The Cooking Thread:
@boomzilla
Looks like 21 layers of to meLooks like 21 layers of Iframely fail to me.
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@Benjamin-Hall said in The Cooking Thread:
@TimeBandit said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
I think he's right that butter would be good.
When is butter not good?
When you're as lactose intolerant as I am. I used to be able to eat butter, but now even that causes issues...
Butter is still good, it’s just you’ve “gone bad”. Aging sux.
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@brie said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Show offs.
I'm tempted to get a spray bottle and make a jello with like 50 paper-thin layers...
Not food (although fishes...) but many many more than 50 layers:
http://mentalfloss.com/article/67679/4-artists-who-bring-3d-paintings-lifeGIS for "Riusuke Fukahori" for tons of impressive pictures like this one:
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Too true:
Fortunately most of their print styles cut all that extraneous stuff out.
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@boomzilla Let's also not forget the "crucial" ingredient that costs 1000$ per gram and can only be found on the Uzbek black market.
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@Mingan said in The Cooking Thread:
@boomzilla Let's also not forget the "crucial" ingredient that costs 1000$ per gram and can only be found on the Uzbek black market.
And can be substituted with one of salt, pepper, garlic powder, or nothing at all?
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@PleegWat Usually, yes.
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@remi said in The Cooking Thread:
@brie said in The Cooking Thread:
@boomzilla said in The Cooking Thread:
Show offs.
I'm tempted to get a spray bottle and make a jello with like 50 paper-thin layers...
Not food (although fishes...) but many many more than 50 layers:
http://mentalfloss.com/article/67679/4-artists-who-bring-3d-paintings-lifeGIS for "Riusuke Fukahori" for tons of impressive pictures like this one:
He should do that with gelatin and food-grade colors. That would be pretty cool.
Also it would probably be horribly expensive and I regrettably would not even consider buying it.
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@boomzilla I have it from a good authority (Tony Bourdain in Kitchen Confidential) that restaurants save their worst steaks for people who order them well done, leaving the good steaks for the rest of us.
EDIT: Also, don't order seafood on Monday unless you're OK with it having been in the refrigerator the whole weekend.
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@antiquarian said in The Cooking Thread:
@boomzilla I have it from a good authority (Tony Bourdain in Kitchen Confidential) that restaurants save their worst steaks for people who order them well done, leaving the good steaks for the rest of us.
It makes sense. Once they're cooked down to shoe leather you wouldn't be able to tell the difference anyway.
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@boomzilla said in The Cooking Thread:
There are salads and there are salads. Some are sad affairs, others are things of wonder…
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@dkf said in The Cooking Thread:
There are salads and there are salads. Some are sad affairs, others are things of wonder…
Caesar Salad with Halloumi
Autocorrect wants to replace Halloumi with Thallium...that would be the worst kind of salad.
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@Cursorkeys the wurst kind of salad would have sausage on it.
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On a more serious note, I need ideas.
At the end of the month I'm going to have to feed 24 people (12 adults, 12 children under the age of 10) breakfast at a family reunion. Constraints:
- I'm lactose intolerant and I'm pretty sure at least one family member is allergic to dairy.
- Peanuts & cashews (but possibly not almonds) are out due to allergies.
- I think at least one person might be vegetarian.
- We'll be at a cabin with uncertain cooking equipment and limited access to large supermarkets (the nearest town is about 300 people, and the nearest real city is several hours drive).
Thoughts? I was thinking some form of breakfast burrito/taco--
- tortillas
- hash browns
- scrambled eggs
- sausage (possibly chorizo, otherwise some other sausage)
- salsa
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@Benjamin-Hall look up recipes for "make ahead breakfast casserole". If you have a basic stove and an oven you should be able to make any of those.
If your cooking options are more rustic, look up "Dutch oven breakfast". ;)
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@Polygeekery said in The Cooking Thread:
@Benjamin-Hall look up recipes for "make ahead breakfast casserole". If you have a basic stove and an oven you should be able to make any of those.
If your cooking options are more rustic, look up "Dutch oven breakfast". ;)
Every single one I've seen uses heavy doses of cheese (especially). And that's a problem.
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@Benjamin-Hall said in The Cooking Thread:
Every single one I've seen uses heavy doses of cheese (especially).
Now that you mention it, yes.
If you have a basic stove then french toast or pancakes becomes an option. They hold in a 200F oven pretty well.
But yeah, your breakfast buffet of breakfast burritos might be the best bet. All the usual fillings also hold well in the oven until the rest is done.
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@Benjamin-Hall said in The Cooking Thread:
On a more serious note, I need ideas.
At the end of the month I'm going to have to feed 24 people (12 adults, 12 children under the age of 10) breakfast at a family reunion. Constraints:
- I'm lactose intolerant and I'm pretty sure at least one family member is allergic to dairy.
- Peanuts & cashews (but possibly not almonds) are out due to allergies.
- I think at least one person might be vegetarian.
- We'll be at a cabin with uncertain cooking equipment and limited access to large supermarkets (the nearest town is about 300 people, and the nearest real city is several hours drive).
Thoughts? I was thinking some form of breakfast burrito/taco--
- tortillas
- hash browns
- scrambled eggs
- sausage (possibly chorizo, otherwise some other sausage)
- salsa
What about some sauteed onions, bell peppers, and mushrooms? I'd season them with garlic and salt.
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@Benjamin-Hall why go complicated? Loads of bacon, fry or scramble a load of eggs. Maybe fried bread and tomatoes if you want to add a bit more variety, or mushrooms if you hate the diners. None of that needs more than some pans and a source of heat
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Dinner tonight:
Mushroom chicken over brown rice.
8 oz. small white mushrooms
8 oz. baby portabella mushrooms
1 oz. dried shiitake mushrooms
(any other mushrooms you can find in your local grocery)
1 clove garlic crushed
1 stick butter
3 lbs. boneless, skinless chicken thighs (or breasts, if you prefer) thinly sliced for stir-frying
3 packages stir-fry vegetable mix
salt, pepper, herbs to tasteRehydrate shiitake mushrooms according to package directions; slice.
Slice ~1/2 of each of white and portabella mushrooms.
Saute whole mushrooms and in 1 stick butter. Add sliced mushrooms.
Remove mushrooms, reserving liquid.
Stir-fry chicken in mushroom liquid. Unless your wok is a lot bigger than mine, you'll probably have to do this in multiple batches.
Add stir-fry vegetables to last portion of chicken.
Notice, too late, that the first package of stir-fry vegetables (the only one with baby corn and bean sprouts) also has whole wheat chow mein noodles. Throw out vegetables, 1 pound of cooked chicken, all the broth, and scrub wok and spatula. It's my own fault; I didn't read the package. Fortunately, it was the first package I added, and only to the last batch of chicken, so I didn't have to throw out all of the chicken or vegetables.
Stir-fry remaining vegetables. Add chicken and mushrooms. Heat through, because it's been an hour since you cooked the mushrooms.
Serve over brown rice.
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I blame @anotherusername, I just bought 60 quids worth of chilli powder after running out of the little trial tubs I bought. Carolina Reaper, Bhut Jolokia and Habanero, 100g of powder each.
I'm going to make some simple dry-rub chicken. It's brining in the back for 30 mins at the moment. Then the breadcrumb, chili, allspice, onion powder, garlic powder mix at the bottom right and a trip in the oven at as hot as it will go for 12 mins
The Carolina Reaper was a little clumpy, so I tried to mortar and pestle it. That was a bad idea, I've just stopped sneezing.
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@Cursorkeys said in The Cooking Thread:
The Carolina Reaper
was a little clumpy, so I tried to motar and pestle it. Thatwas a bad ideaFTFY
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Mistakes were made. Pain.
Edit: It's delicious but I'm unable to swallow currrently.
Edit 2: I think I've just seen some entirely new colours, that reaper is brutal.
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@Cursorkeys said in The Cooking Thread:
The Carolina Reaper was a little clumpy, so I tried to mortar and pestle it. That was a bad idea, I've just stopped sneezing.
Just pouring the kg bag that I bought to transfer it into the spice shakers has a similar effect. I've basically just accepted it.
Tonight, I made spicy beef and mushroom stroganoff.
1 lb ground beef, an onion, about 24 oz sliced mushrooms, 4 cloves garlic, 1 tsp paprika, 2 tsp yellow mustard, half a cup of white wine, 2 cups beef broth, 2 Tbsp flour, 1 Tbsp worcestershire. About 4 teaspoons of Carolina Reaper pepper powder. A cup of sour cream. 16 oz of cooked egg noodles.
My head is sweating and my face feels hot, but I think I could've made it hotter. Maybe I'll add a bit more reaper when I have the leftovers.
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@anotherusername said in The Cooking Thread:
pouring the kg bag
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@HardwareGeek I still had the munchies, so I warmed up some nacho cheese and added 2 tsp of reaper powder and ate it with some tortilla chips.
edit: For the record, that much reaper in one meal-ish snack was a little bit farther than the extent of my current comfort zone.
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@anotherusername said in The Cooking Thread:
the extent of my current comfort zone
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I should get my Carolina Reaper powder out tonight. The last time I used it, I got some in my eye. That was Fun™.