Spring Cooking

Spring Cooking

Post just about everything that isn't directly related to Spring here!

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rattle
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Spring Cooking

Post by rattle » 28 Dec 2012, 22:52

You know there is something missing... a fine collection of recipes.

Well I just made the best pancakes ever so I feel like sharing!

Dough:
150g low fat curd cheese
~125 ml water
100g whole grain buck wheat flour
15 ml rape seed oil or any other neutral oil
1 whole egg

Stir until creamy, let it rest for 15-30 min.

Topping:
1 medium to large apple, quartered, cooked, mashed
2 bananas, cooked, mashed
pinch of cinnamon

Cook apple and bananas until they can be mashed easily in a soup plate.


Spread dough with a spatula in the pan because it's thicker as usual.

Bon appetit. Pics lacking, ate em all.
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AF
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Re: Spring Cooking

Post by AF » 29 Dec 2012, 00:02

Eating them doesnt mean you cant get pics, just take some on the way out
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Forboding Angel
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Re: Spring Cooking

Post by Forboding Angel » 30 Dec 2012, 22:43

At some point I am going to figure out my own twinkie recipe using lowfat items and only tiny amounts of sugar.

I don't even like twinkies actually, nor do I like sweet stuff (I like treats that aren't very sweet, all that sugar just turns my stomach), but I was thinking that I could make a very tasty little cake by using a sort of bananna cream filling combined with white cake. Should be pretty simple really. Will post back if I ever decide to try it out.
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Das Bruce
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Re: Spring Cooking

Post by Das Bruce » 31 Dec 2012, 04:32

Lowfat + lowsugar = tastes like cardboard.

Protip, when cooking a sauce with tomatoes, add a teaspoon of suger to cancel out the acidity.
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MidKnight
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Re: Spring Cooking

Post by MidKnight » 31 Dec 2012, 18:36

Das Bruce wrote:Lowfat + lowsugar = tastes like cardboard.

Protip, when cooking a sauce with tomatoes, add a teaspoon of suger to cancel out the acidity.
You don't like the natural sour taste of tomatos?

I had to look all over to find tomato sauce without sugar pre-added. :(
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smoth
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Re: Spring Cooking

Post by smoth » 31 Dec 2012, 18:54

I eat tomatoes off the vine every chance I get.
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rattle
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Re: Spring Cooking

Post by rattle » 01 Jan 2013, 22:49

Das Bruce wrote:Lowfat + lowsugar = tastes like cardboard.

Protip, when cooking a sauce with tomatoes, add a teaspoon of suger to cancel out the acidity.
adding a teaspoon of baking soda actually cancels out the acid.. good to neutralize oxalic acid in spinach too
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smoth
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Re: Spring Cooking

Post by smoth » 02 Jan 2013, 02:46

I should probably also be fair and acknowledge that I eat lemons like candy. I will consume as though it is a feeding frenzy a lemon. I LOVE them. However, they are bad for teeth so I eat them on rare occasion.
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1v0ry_k1ng
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Re: Spring Cooking

Post by 1v0ry_k1ng » 03 Jan 2013, 00:19

THE IVORY CURRY

You will need:
300g of prawns/seafood
150ml double cream
300ml of chopped tomatos
an onion & some spring onion, diced into small bits
some mushroom, diced into small bits
a pepper, diced into small bits
2 garlic cloves, powderized
an inch of fresh ginger root, powderized
2 teaspoon curry powder
1 teaspoon tumeric
1 teaspoon cumin
a bayleaf
a bunch of dried chilli seeds

Image
Me, making the curry in 2008. Note the satisfied expression of someone who can smell Ivory curry.

** ZE GRANDA COOK **
1) put the onion, mushroom and pepper into a frying pan on high heat with oil. cover with most the spice and the powderized garlic and fresh ginger root. Fry it, stirring constantly to avoid stuff burning, for about 7 minutes.

2) put in the chopped tomato, about 65ml of water. let it come to boil then put it down to a simmer. put in the dried chilli seeds and the bayleaf.

3) simmer for ~12 minutes

4) put in the cream, stir lots for ~3 minutes. it will go orange

5) put in the seafood, bring to boil, then let it simmer with lid on so little steam escapes.

6) go play Spring

7) come back in 2 hours, serve with equal parts rice, win games like me

FIN
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knorke
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Re: Spring Cooking

Post by knorke » 04 Jan 2013, 20:55

finally someone using iphone not for posting but for food photos too.
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Silentwings
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Re: Spring Cooking

Post by Silentwings » 05 Jan 2013, 11:46

Put some salmon steaks in a small dish, with not much room around them. Add some lemon juice, from maybe 2-5 lemons, enough to cover most but not all of the fish. Sprinkle plenty of dill & thyme & suchlike on top, a tiny amount of salt but don't add pepper. Brush exposed parts of the fish with olive oil. Put in the oven on 95 degrees (C) and leave for a *long* time, like 40 mins to an hour, depending on thickness of steaks. Remove and eat when it's only just cooked through.

Result is soft and delicious fish to make a grown man weak at the knees.
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PicassoCT
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Re: Spring Cooking

Post by PicassoCT » 05 Jan 2013, 13:40

i told you the advertisement bots knew us deep down.

Now bride crossdressers, raise your hands. No point in denying now.
Image

Would shoop better if not soooo lazy, also guy on pic resists by means of chill. ;)
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PicassoCT
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Re: Spring Cooking

Post by PicassoCT » 05 Jan 2013, 22:58

Man, look at all this tough, internet generals, sending millions to death, cooking..

Here is my part:
This is what you need for the salt sourdough
750g Ryeflour
750 ml Water
150 g sourdough-starter

Tempreture:35-30 C°

Should stand for 15 h - 24 h



SoakedSeeds:
310 g linseed
310 g Sunflowerseeds
310 g sesame
310 g oatmeal
20 g salt
310 g buckwheat
1450 ml Water

Needs to stand for 8 h

Dough:
750g Ryeflour 997
3500 g Wheatflour 1450
80 g salt
115 g yeast
625 g quark
1700 ml Water


350 g carrotts (grated)
350 g potatos(cooked, grated)
(add this at the end of kneading)

Mix 6 mins, knead for 3 mins

Let dough be dormant for 30Mins

Make 900 g loafs. Take a brush, get them wet on the outside, roll them through seeds. Let work for about 25 min in a place with 45 C° and 55 % air humidity.
Heat oven up to 250 C°, if possible have a good one - "recirculating heat"-ovens make the crust dry.
Put bread inside, have a allready warm cup of water, give a quarter of it directly into oven so lots of steam occurs, put the rest of the cup with the bread into the ove..
Bake for 40 mins, after ten minutes lower temperature to 190 C°.
Take out.

Best Bread i ever tasted.

Thanks goes to Master Oschowitzer who showed me how delicious bread can be if you are willing to invest time. Only downside. The way into the supermarket afterwards is hard. Also learned how to make delicious ciabatta.
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rattle
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Re: Spring Cooking

Post by rattle » 07 Jan 2013, 11:32

if you buy me a bowl I could prepare this and exchange wheat for spelt...
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rattle
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Re: Spring Cooking

Post by rattle » 07 Jan 2013, 22:28

Veggie Burgers
The original recipe was 500g mixed veggies (diced and grated), a bunch of dill, chives and parsley, 2 TS oats, 2 eggs, spices as you see fit... but this is fine too.
  • 1 red pepper, diced, steamed
  • 1 onion, diced
  • 3 carrots, grated
  • 1/3 small celery, grated
  • 500g curly kale (frozen), steamed
  • 80g shred oats
  • 2-3 whole eggs
  • Salt, pepper, cayenne and garlic as you see fit
Grate carrots and celery with a grater in a bowl. Dice red pepper and onion, stir fry or steam them for ~4 minutes, steam kale in a sieve till its defrosted, drain cooked veggies in a sieve. Mix everything under the other ingredients. Add oats, eggs, spices, should have a thick consitency.

Now knead as many burgers as you want and fry them for ~10 minutes with your favorite oil (I use rape seed oil), switching sides often.

Very delicious...
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PicassoCT
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Re: Spring Cooking

Post by PicassoCT » 07 Jan 2013, 22:30

Sure is

Image
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maackey
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Re: Spring Cooking

Post by maackey » 07 Jan 2013, 22:51

maackey's Fried Chicken:

Hardware:
1 pair of metal tongs
1 gallon plastic bag (any big plastic disposable bag will do, keeps everything clean)
fry oil (regular vegetable oil works for me, you can use peanut or canola if you feel fancy)
deep fryer (cast iron skillet might work too but I haven't tried pan frying with wet batter)

Software:
1/2 cup of flour (120mL)
1/4 cup milk (60mL)
~1/4 cup of breadcrumbs (never really measured these)
large pinch of salt, paprika, garlic powder, cayenne pepper (don't really measure these either - about a teaspoon or 5mL)
4-6 chicken tenders or a chicken breast cut into cubes

start heating up oil to 375+ degrees F 190+ C (important to do this first so you don't have to wait later)
put flour in plastic bag
season chicken
put seasoned chicken in bag, mix thoroughly
pour milk in bag, mix until its all gloopy, add more if necessary
cover small dish with about half the breadcrumbs
with metal tongs pull chicken out and lay on plate
sprinkle rest of breadcrumbs on chicken
with tongs place chicken in oil for 5-6 minutes
cool on paper towels or cooling rack
???
Profit
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dimm
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Re: Spring Cooking

Post by dimm » 09 Jan 2013, 23:42

Dimm's Cheap and Easy Pizza:

1 Chunk of cheese
1 Bottle of Italian Sauce
Some Bread

Pour sauce into microwave safe dish
Put cheese into same dish
Put bread on top
Microwave
Feel the sodium
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zerver
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Re: Spring Cooking

Post by zerver » 20 Jan 2013, 23:17

dimm wrote: Put bread on top
Microwave
Feel the sodium
Yuk! Microwaves have this tendency to make any kind of bread really soggy. This effect can be okay or even desirable for some types of bread and pastry, for instance with cinnamon rolls.

A pizza I would never microwave though.

Take-away pizzas have the same problem, they become soggy after being transported in the box. They should be eaten straight from the oven.
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PicassoCT
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Re: Spring Cooking

Post by PicassoCT » 20 Jan 2013, 23:32

Toast bread, microwave cheese, tomatos on some beacon (so it can be removed from the plate afterwards), put on toast..
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