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The Food Thread
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The Food Thread
Food. Food. Food. Brag your skills in cooking!
I've never cooked anything outside of cooking class in school.
I doubt anyone here know to cook anything to save their life.
well Wilx apparently good with cooking
Does it limit only to our cooked food?
If not then let me be the one that shed the first blood.
Introducing, from South East Asia, weighing 1 kg average, the DORIAN !!!
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This is one fruit I really like. Eventhough maybe for someone it looks, smells and taste like s**t...
But hell, my family call it "God's s**t"
For the longest time now I've tried many lasagnas, but a lot of them were disappointing and the rest were just...not quite what I was looking for.
But a while ago at The Manila Hotel I found the best lasagna I've eaten yet.
I wonder if my mom can recreate it...I have no knowledge of things like that.
I'm beginning to like making bento, Philippine style. It got many females raising their eyebrow whenever I open my lunch box.
To be slightly on this topic of food rather than just cooking, I've recently discovered that I quite like Eggplant especially Eggplant Parmesan.
I have also recently discovered niangao. Thankfully they'll stay in season until February 10.
Yes! Eggplant parmesan is scruptious and there are so many tasty things that use eggplants as the main ingradient - like baba ganoujz or ratatoile... delicious stuff.
Last fall, I made a great lasagna. Very typical ingredients with tomato and basil sauce, ricotta, fresh mozzarella, and lasagna pasta sheets. My lasagna also had seasoned ground beef and ground Italian sausage (50/50 amounts). It was very good.
I'm pretty good at cooking. Willx is, too, but he is better at making fancy looking presentations and taking photos with good presentation. He also makes a lot of fancy dishes. I'm not fancy shmancy, but I can make some really good food.
Synaesthetic is a very good cook. She has worked in restaurants before. She lives near San Francisco too, which has a great food scene.
Something I want to make soon is a recipe I created by combining a few other recipes. Spaghetti with meatballs, but the meatballs are turkey meatballs with fennel. I choose ground turkey because it'd go well with fennel seeds. I'll make a tomato and basil sauce from scratch, too.
I agree, eggplant parmesan is very good. One of my favorite dishes, although I've never made it at home before. I also agree that ratatouille is very good.
Here is a post from about a year and a half ago from the General Chat food thread. It is a post by me with some dishes I made. Some dinners I make are more involving dishes, but I like to try and make some dinners that take more effort because they usually are very rewarding meals. Most times I make dinners it is ones that don't take too much time and effort because you don't want to make pretty involving dinners every night.
I like this post because they were all good dishes, and the presentation is good in the photos for them all, except the shepard's pie doesn't have very good presentation. But I assure you, I remember it coming out good and tasting real good.
Every now and then I make special meals that are more involving, but I haven't been contributing to that General Chat food thread for a while.
Eggplant parmesan is so good. Haven't had that in a while actually.
Should learn how to make it myself... Need eggplants...
Eggplants is just water..... very less nutrients....
So I'm coming up with an idea for a cheesy broccoli chicken casserole. I think I'll use boneless, skinless chicken thigh meat. Cook it up in a frying pan with a lid on and steam some broccoli until kinda tender but kinda firm, and then mix it with cooked white rice, prepared (cooked) chicken stuffing, some condensed soup; cream of chicken soup, some shredded cheddar, and some bits of Velveeta cheese for more creaminess and cheesiness. Get that mixture in a baking pan or casserole dish and then bake it for a little while.
I made this several days ago.
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You start by taking 2.5 lbs. of steak tips (I had about 2.75 lbs. of it) and cut it into bite size pieces. Then you take a baking pan and put in two cans of campbell's condensed cream of mushroom soup, plus use one of the cans and throw in a can and a 1/4 of a can of water. Then you add more liquid by adding in some soy sauce and adding in some red wine (real wine, not cooking wine). Then you throw in some sliced, fresh button mushroom. Then throw in some dashes of black pepper and salt, and then mix it together. Next, put the cut up beef in the baking dish and then mix it all up with the mixture. Bake it for 1 hour at 400 degrees F.
Cook some egg noodles. Get a pot of water boiling and add salt to the water and then cook the pasta to your liken. Drain and return it to the pot, and then take all the contents of the baking pan and add it to the pasta in the pot and mix well and then serve.
Oh man. Let's have an irl Socialist Group meet-up right this second, I want some of Urzu's food.
I do have a knack for cooking. I kinda want to turn it into a profession and help run a restaurant (after being trained in culinary arts), but also don't want to do that because it is a tough field and will probably kill my love for cooking. And I'm not fast at food prep and cooking and it is nice when cooking at home because I can take my sweet time.
I like waffles. More than that, I like those dual sided rotissery style waffle irons. Great tools for cooking them...
Anyone else every used one of these?
I don't think I know what you mean. I have used some sort of waffle iron before. This cafeteria I'd go to sometimes would allow you to make your own Belgian waffles with a waffle iron and then you could hook that shiz up with as much whipped cream and strawberry preserves as you wanted.
Hmm... You know how one cooks an entire pig? By sticking an iron pole through its entire body and then turning the spitroast over an open fire so it cooks on all sides?
Well, picture the iron pole setup and then put a waffle iron press on either side of each other and latchable. You pour waffle mix into the waffle iron, close it, latch it, and then spin it over to the second iron, open it, pour the mix into that iron, close it and then latch that. Each waffle iron has a timer with a different noise. It is quite convenient actually.
For maximum effect one should cook the waffles while gleefully and energetically chopping up a fruit salad as a side dish and wearing a pince nez. If you have a zz top beard you get extra points.
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