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    • CommentAuthorZeebo
    • CommentTimeJan 16th 2008 edited
     (532.1)
    Well, since we have beer and whisk(e)y threads, I figured I might as well start one for the third major food group...erm...food. What is your favorite homemade recipe/meal? Or, Hell, how about any homemade recipe or meal.

    To start off, I'll post what's one of my staples: pork. My Texas/Louisiana/Arkansas (the hillbilly trifecta) roots have given me an appreciation of Porky that borders on unhealthy.
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      CommentAuthorNygaard
    • CommentTimeJan 16th 2008
     (532.2)
    Now you made me realize how long it's been since I cooked properly. Weeks, I think. Can't remember. My actual staples are shawarma, university canteen food and canned stew. But I do know how to cook, and used to do it a lot more. When I did, we had a lot of pasta (italian or asian), because a good wok or pasta sauce is so easy it becomes a default. For the latter, I fry some diced meat and half an onion, and when it's done add something canned that seems nice that day - mushrooms, vegetables and stuff. Then drown it in canned tomatoes and add some tomato puree.

    Apart from that, I'm good at meatballs - real ones, not those little tasteless pale swedish things made from farce that look and taste like pus boiled in brine. use good ground meat, (I like mutton when I can find it) eggs and wholemilk to bind, spice (pepper, not enough salt to taste it, herbs, mustard, onion, garlic - the more stuff, the more egg, or things will fall apart in the pan) Mix, shape with a wet spoon, fry and then give them a boil-up in a thick brown sauce to bring the flavours out. Serve with stewed peas and some form of potatoes.
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      CommentAuthorroque
    • CommentTimeJan 17th 2008
     (532.3)
    I'm not much of a cook-- I tend to save my fancy moves for making desserts. my favorite meal in terms of ease and pure pigging-out satisfaction is probably Borkaroni. that's where I buy some of the minced half-pork, half-beef that people usually buy here because hamburger is so expensive. I brown the meat, toss it in with some cooked macaroni and a couple of cans of whole tomatoes, add a shit-ton of garlic and oregano, and serve up.
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      CommentAuthorJess
    • CommentTimeJan 17th 2008
     (532.4)
    I have had a strange hankering for Honeycrisp apples. They're a lovely cultivar, but nearly impossible to find at a reasonable price. Other than that, I have a really bad addiction to oranges. I think I just like to peel something when I'm stressed out.
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      CommentAuthorhowyadoin
    • CommentTimeJan 17th 2008
     (532.5)
    I make a lot of pizza.

    pizza

    Pancakes, too.

    pancakes
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      CommentAuthorroque
    • CommentTimeJan 17th 2008
     (532.6)
    Pancakes
    I saw something like that on Star Trek once.

    just kidding. I'm sure they're delicious.
  1.  (532.7)
    I think I need to re-name this thread tomorrow...
    • CommentAuthorharchangel
    • CommentTimeJan 17th 2008
     (532.8)
    MMMM pizza. I make a mean BBQ Chicken Pizza.

    Cook up chicken with a lime and tequila marinade
    Cook up some bacon

    crumble up both and add onto a crust painted with BBQ sauce.

    Add fresh basil, onions, green and red peppers, and garlic.

    Cover all with a healthy amount of mozzerella and cook up untill crust baked through and cripy.


    It's my most requested dish
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      CommentAuthorkperkins
    • CommentTimeJan 17th 2008
     (532.9)
    Seafood chowder
    Chop up a small onion, and a couple sticks of celery. and some garlic (you can, also, use granulated garlic, just add it when you add salt and pepper) fine.
    Heat a cooking pot up (should have a fairly heavy bottom) add some butter or margarine, and toss in the celery and onions. cook until tender.
    Add 4 or 5 diced potatoes, and water to cover, and a bay leaf or two. Salt and pepper to taste.
    Cook until you can easily stick a fork into the potatoes (about 20 minutes or so), but not until they're done.
    Add about a pound of haddock, or cod, or tilapia, or some white fish, and add shrimp, clams, , scallops, lobster bits, whatever (it's cheaper with just fish, basically, and you can make it that way, too. Add water to cover.
    Cook until the fish breaks apart easily, and add a can of Evaporated milk (I use skim for less fat, and you could also use cream for a richer flavor, or just plain milk, but it's not a rich).
    Keep heating until warmed through. Serve with crackers, or (the best) baking powder biscuits.
    (Take the bay leaves out before serving.)
    I live in Maine in the U.S. so seafood is fairly cheap here, so it's not too bad price wise, but it is really more of a treat than .

    That's one of my favorite meals, it's nice this time of year to warm you up.
    (You can make corn chowder this way also, just substitute a couple of cans of creamed corn for the fish , or seafood.)
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      CommentAuthorhowyadoin
    • CommentTimeJan 17th 2008
     (532.10)
    I saw something like that on Star Trek once.


    Star Trek pancakes? That sounds frightening.
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      CommentAuthortedcroland
    • CommentTimeJan 21st 2008
     (532.11)
    Star Trek pancakes? That sounds frightening.


    Frighteningly...delicious.

    I don't really cook that often, but I've made some awesome scambled eggs (with good stuff in them, not stupid plain eggs) and omlettes before. I'm also told I make a mean grilled cheese when I don't burn it.
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      CommentAuthorAlan Tyson
    • CommentTimeJan 21st 2008
     (532.12)
    I have been told I'm a very good cook. I'm probably best at breakfast, pasta, sauces, stir-fries, and drink mixing of the non-alcoholic variety. I made chicken penne alfredo for several lady friends last week, and it was probably the finest thing I ever made - I did the presentation with parsley and everything. I'm still not very good at baking, from lack of practice, but I can do a tried and true recipe pretty well.

    I love making spicy, rich food. I think cayenne pepper is one of the greatest inventions of mankind, and pepper oil is my preferred frying sauce for meat.
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      CommentAuthorzarhooie
    • CommentTimeJan 21st 2008
     (532.13)
    I love to cook. I make really good lemon and artichoke chicken, and my dessert-fu is strong. Unfortunately, I don't have the supplies to bake at school.

    Thus, my staples are plain oatmeal mixed with tinned fruit. Mmm.... It's good.
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      CommentAuthormichfisher
    • CommentTimeJan 21st 2008
     (532.14)
    Lately we've been on a Szechuan/Thai/Viet cooking binge, but my favorites are across the board and primarily slow-cooked comfort food. I'm writing a cookbook for my cousin, the first on the Hungarian side of the family for generations who can't cook, so I've been testing original recipes out the whazoo for almost a year now. So far, the favorites have been chicken soup (with feet included), paprikas with flour dumplings, beef/veg minestrone, and these yummy fusion braised short ribs.
    • CommentAuthoromer333
    • CommentTimeJan 21st 2008
     (532.15)
    Some of my co-workers have given me some awesome recipies for mexican food, like enchiladas. I'm quite adept at pizza.

    Honestly, living in California has one drawback: there's no place to get decent fried chicken. KFC is not true fried chicken anymore, it's kind of depressing. I would kill for some fucking fried chicken, even if it's from Popeye's.

    hhhmmmmmm.... New Orleans spicy.
  2.  (532.16)
    Sushi!!!!! It's so easy to make, and you can throw just about anything in a roll and it's going to taste pretty damn good. I'm vegan myself, so I usually put avacado, carrots and asparagus (along with the rice and sesame seeds). Believe it or not...strawberry and kiwi rolls are pretty yummy too.

    Tonight I made pumpkin soup with some crusty bread, and it was lovely.
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      CommentAuthorAlan Tyson
    • CommentTimeJan 21st 2008 edited
     (532.17)
    Oh, wow, fruit sushi sounds like quite a fun experiment! Perhaps with a very light chocolate or caramel syrup drizzled on top, served as a dessert? Maybe wrapped in a mint leaf instead of seaweed...
    • CommentAuthorkozmund
    • CommentTimeJan 22nd 2008
     (532.18)
    Lately I've been doing quite a bit of cooking with different bacons. Between Thanksgiving and Christmas, I managed to accumulate quite the collection of various porky bits from a few sources. Ingredients first, then a dish.

    I'm well stocked on bacon from the Stanhope Meat Locker. It's a meat locker/smoke house in a town in central Iowa with a population under 500. They don't, to my knowledge do any sort of shipping. This leads to me having progressively larger requests to pick things for people during my occasional trips in the area. It may be 10 hours away, but it's some damn good bacon. It manages to hit the sweet spot, to me, in terms of salt content, smoke, meat quality, etc. They're actually better known for their jerky, meat sticks, etc, but still.

    I have to say though, as much as I favor that stuff, I had the pleasure of scoring a box of bacon from Burger's Smokehouse. I had had some of their bacon in the past but I don't recall being blown away by it. However, their thick cut country cured pepper bacon is well worth the $7 to $12 US per pound that it'll run you.. I actually didn't do any cooking with that bacon because I simply wanted to enjoy it by itself. Their Country cured bacon is also fantastic and is saltier and stronger tasting, which works well for things like flavoring other foods.

    The current favorite around here at the moment is bacon wrapped salmon. We've been experimenting with different kinds of bacon, salmon, etc. The current favorite goes something like:
    Sockeye salmon, cut so that it's no more than 2 bacon-slice-widths wide. Covered thinly on one side with a well-mixed combination of fresh dill, ground mixed pepper corns, and grey poupon (this actually seemed to work better than much, much better mustards, don't ask me) Wrap a slice of very smokey (not hickory or anything like that. Just...you know...smokey and strong.) lengthwise around the fish. skewer is and broil it. Something along the lines of 4 minutes per side at 350F, but our broiling setup is probably different than most.

    That combination just seems to work incredibly well.

    I've been trying to convince myself not to join the Bacon of the Month Club lately. I've been very, very loudly saying things like "I couldn't possibly justify spending that much money just to expand my understanding of the world of bacon. It's worth it, I just can't justify getting it for myself." I say things like this regularly. No one has get gotten me a gift subscription.
  3.  (532.19)
    i swear cooking is the most theraputic thing i can do next to drugs and booze. it is like an art on to itself. i love to cook up the most random and diverse things from fried tofu with jasmine rice to a Cabernet-braised short ribs with sweet potato polenta and rustic vegetables. i made these from scratch the other night...

    Photobucket

    p.s. i am 22 and have a dick, take that stereotypes.
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      CommentAuthorhowyadoin
    • CommentTimeJan 22nd 2008
     (532.20)
    Tonight's creation:

    cheeseburger

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