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Old 2012-05-07, 05:28   Link #201
Merilyn Mensola
I am a Boxer
 
 
Join Date: Apr 2011
Location: Where hot girls are fighting!
Quote:
Originally Posted by papermario13689 View Post
Just got hungry...for a picture! I ain't no photographer or cook, damn it!
Spoiler for I smell Italy...or is that the supermarket?:
Yeah.. You smell well..

So everyone is good to make food and enjoy cook..i want to eat everything in this thread...

To bad i'm a sport user..and i always have to eat the same tings...well, i can't be' helped..i have to take 3500kcal for day..i eat every 2:30 hours.so i always eat healthy...

meat, fish and pasta...but on Sunday..i always eat Pizza!!!ho yeah! i love Pizza!!
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Old 2012-05-07, 16:30   Link #202
Urzu 7
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Hopefully you eat enough vegetables, too.
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Old 2012-05-07, 17:02   Link #203
Merilyn Mensola
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Quote:
Originally Posted by Urzu 7 View Post
Hopefully you eat enough vegetables, too.

Yeah..i don't really like vegetables..but yeah..are healthy so...


but on sunday..i eat everything..especially pizza... i can eat even two pizza alone
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Old 2012-05-07, 18:18   Link #204
Ak3mi
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Just had my wife's take on paella. Was decent she's not a bad cook, If I took some pictures I would put them up....but I was too hungry . It was a seafood paella squid and prawns, very mild.
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Old 2012-05-08, 17:30   Link #205
DonQuigleone
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Join Date: Dec 2007
Location: Dublin, Ireland
Age: 25
I've been doing chinese cookery lately, but have been trouble with a particular ingredient: Sichuan peppercorn. I'd appreciate advice from any bonafide Chinese cookery experts.

Now the first time I used my ground pepper corns I did manage to get a decent "ma" (numbing) sensation, but since then I've found it isn't producing the desired effect. Instead it's just really bitter and woody. I think the mistake I made was that I didn't correctly remove the berries before grinding it.

Now I've got another batch of peppercorns, but when I pop one in my mouth, I don't get much of a Ma effect.

Either I'm buying poor quality corns, or I'm storing them wrong, or something. Anyone mind giving me some advice? What should proper ground sichuan pepper taste and smell like? What are signs I've done it wrong? How should I go about roasting and grinding it?

Is it possible to buy them pre-ground? Or with the berries removed? So far, I've only found them sold whole at my local chinese shop.

It's a fairly important ingredient, but I have no real way of knowing if it's coming out right or not.
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Old 2012-05-08, 17:35   Link #206
Endless Soul
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Join Date: May 2011
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Quote:
Originally Posted by Sumeragi View Post
I'll tell some of my Japanese/Korean recipes if there are requests.
Why wait for requests. Just post them (hopefully with pictures).

Endless "Hungry" Soul
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Old 2012-05-09, 01:59   Link #207
Mr.Raw
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^ yes yes with pictures
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Old 2012-05-11, 14:17   Link #208
MUAHAHAHAHAHA
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I didn't feel like eating a heavy meal, so I made murtabak instead. It's a pan-fried pancake with minced beef, garlic, onion, curry paste, egg, etc,etc.


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Old 2012-05-11, 14:26   Link #209
NoemiChan
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Hey. The pancake is wrap with something. What is it?... anyway.. Beef and curry? Hmmm... I'll try that...
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Old 2012-05-11, 14:30   Link #210
MUAHAHAHAHAHA
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Quote:
Originally Posted by GenjiChan View Post
Hey. The pancake is wrap with something. What is it?... anyway.. Beef and curry? Hmmm... I'll try that...
Yup, that's the filling. You can easily search for the recipe. Should be easy to gather all the ingredients.
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Old 2012-05-11, 14:45   Link #211
NoemiChan
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Quote:
Originally Posted by MUAHAHAHAHAHA View Post
Yup, that's the filling. You can easily search for the recipe. Should be easy to gather all the ingredients.
Oh, sorry, I said the "pancake is wrapped"...its the fillings that were wrapped.
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Old 2012-05-11, 23:28   Link #212
synaesthetic
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Quote:
Originally Posted by MUAHAHAHAHAHA View Post
I didn't feel like eating a heavy meal, so I made murtabak instead. It's a pan-fried pancake with minced beef, garlic, onion, curry paste, egg, etc,etc.


give me recipe, NAOOOO.
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Old 2012-05-12, 01:22   Link #213
creb
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Some heartier, tastier, quesadillas:

10 flour tortillas
4-8 cups of shredded cheese, dependent on how much you love cheese
1 large clump of fresh cilantro (you can not substitute with dried), chopped
2-3 cups of mayo
lots of chili powder (the kind that does NOT contain salt)
4 large, sliced tomatoes
your meat of choice; I prefer stringy beef (take some chuck, pressure cook it, then tear it apart into strings/strips), but you can do anything really, and I've done bacon, chicken, bacon and chicken, etc
red wine vinegar
diced red onions

Mix mayo with chili powder and some red wine vinegar. Don't put so much vinegar that the mixture becomes runny.
Spread mayo mixture on tortilla
Spread generous amounts of onions, cilantro (especially the cilantro), tomatoes, meat, and cheese on one half of the tortilla
Close tortilla in half
Repeat for next nine tortillas

To cook:

Bake in 2 9x12 baking dishes @ 400 degrees F for ~15 minutes. I have a micro-convection oven, so my times tend to be a bit off compared to a normal oven (I bake mine for four minutes), and have to guesstimate for normal ovens. Main thing is you don't burn them, as you're really just melting the cheese. You can also brush some water on them, or cover the whole thing with tin foil if you don't want the edges to become crispy (I like them crispy).

-or-

Place on grill, and grill 'till cheese is melting out and through the grate

You can use gauc, salsa, sour cream, etc, but these are so tasty that you should try without first.

Enjoy!
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Old 2012-05-12, 05:48   Link #214
MUAHAHAHAHAHA
Hail the power of Fujoshi
 
 
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Age: 25
Quote:
Originally Posted by synaesthetic View Post
give me recipe, NAOOOO.
It's really easy, and the instruction that I'm about to give is pretty vague because I do not want to restrict you. As long as you get the general idea of what murtabak is, it's ok if you want to be a little more creative in terms of the ingredients. I believe that cooking is not meant to be static.

Ingredients:
Popiah skin
100 g minced meat
2 eggs
2 diced potatoes
curry paste, or curry powder
two segments of garlic
1/2 onion
salt

Procedure:
1)Dice the onion and garlic.Fry them till fragrant
2)Then add in the curry paste, or if you are using curry powder, dilute it with water before adding in
3)Add in the meat and the potatoes. If the filling becomes too dry, add more water
4)Take the filling out of the wok and put it aside. Beat the eggs. Mix it with the filling in a bowl.
5)Spread out the popiah skin and fill it with the filling. Wrap it like what you see in the pic.
6)Fry till golden brown, with slow fire.
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Old 2012-05-12, 12:43   Link #215
Soliloquy
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I can cook simple meals such as fried rice and omelet, such a cheap way to live.
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Old 2012-05-12, 13:16   Link #216
Urzu 7
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Join Date: Apr 2006
Location: New England
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I have to find a place that sells popiah skin. But I want to try that recipe.

I should use minced beef, not ground beef, right? I never minced meat before. I can do it with the right kind of knife?
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Old 2012-05-12, 14:55   Link #217
synaesthetic
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Minced beef and ground beef are the same thing, it's just called "mince" in the UK and parts of Europe.
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Old 2012-05-12, 18:16   Link #218
MUAHAHAHAHAHA
Hail the power of Fujoshi
 
 
Join Date: Mar 2007
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Age: 25
Quote:
Originally Posted by Urzu 7 View Post
I have to find a place that sells popiah skin. But I want to try that recipe.

I should use minced beef, not ground beef, right? I never minced meat before. I can do it with the right kind of knife?
If you don't have popiah skin, you can substitute it with filo pastry. The texture would not be exactly the same, but hey, improvisation and flexibility are important when it comes to cooking.
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Old 2012-05-12, 19:15   Link #219
Urzu 7
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Join Date: Apr 2006
Location: New England
Age: 30
Quote:
Originally Posted by synaesthetic View Post
Minced beef and ground beef are the same thing, it's just called "mince" in the UK and parts of Europe.
They say you learn something new everyday...and you know what...I learned something today.

Okay, I can find filo pastry around here.

Any tips on pan frying chicken? I usually fry the crap out of it because of the whole fear of it being undercooked thing. So most times I eat chicken, it is overcooked, which makes it tougher. Any tips on pan frying chicken to help it be juicier and more tender? How long should I bake chicken (whole boneless breasts). I go with 350 degrees Fahrenheit. Is that a good temperature to go with?
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Old 2012-05-12, 19:22   Link #220
Hiroi Sekai
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Quote:
Originally Posted by Urzu 7 View Post
Any tips on pan frying chicken? I usually fry the crap out of it because of the whole fear of it being undercooked thing. So most times I eat chicken, it is overcooked, which makes it tougher. Any tips on pan frying chicken to help it be juicier and more tender? How long should I bake chicken (whole boneless breasts). I go with 350 degrees Fahrenheit. Is that a good temperature to go with?
Filet it into smaller and thinner sizes to the point where you can physically see them being fully cooked.

But let me ask, are you pan frying or cooking them in the oven? Either way, 350 F is a good temperature because it cooks slightly more slowly and evenly. A good test is to poke it with a fork to feel texture (slimy would mean undercooked), and also see if any blood comes out. Actually, no blood should come out if you thaw it correctly. Never use hot water to thaw, always cold. Give it a decent amount of time and everything, so plan ahead. Oh, and as for the toughness, add a small teaspoon of virgin coconut oil or grapeseed oil for tenderness. Don't add standard vegetable or olive oils, because they become carcinogenic at a heated temperature (consumption over long, long periods of time can contribute to cancer).

Most of this you probably already know, but hey.
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