Food - Page 6

Food

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Gota
Posts: 7151
Joined: 11 Jan 2008, 16:55

Re: Food

Post by Gota »

PicassoCT wrote:
Mav wrote:Had a sushi date last night...
Image

Drool - ruin3q nnvKe$(/oard
I try to eat sushi at least once a week.
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Gota
Posts: 7151
Joined: 11 Jan 2008, 16:55

Re: Food

Post by Gota »

Panda wrote:Play with your food!

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This looks awesomely delicious
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PicassoCT
Journeywar Developer & Mapper
Posts: 10454
Joined: 24 Jan 2006, 21:12

Re: Food

Post by PicassoCT »

Raghna wrote:
Sausage wrote:come on, admit your fat.. we wont bully you
lol, you should see him IRL xD

oh, yes thats pretty much the sollution, ending the confusion, when allaround you the world is falling apart, and you got no goat to blame, poke the kide thats fat and lame. Do not listen to those voices, that tell you that your head is buggy, do not listen to those evil tormentouristguides pointing you from phial to phail in your instincts and feelingz. YOU ARE THE CROWN OF CREATION. YOU ARE PERFECT. YOU CAN CONTROLL YOURSELF. YOU CAN UNDERSTAND. YOUCAN. CANCAN IN CANYOUN?

:) :twisted: :twisted:
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Panda
Posts: 2042
Joined: 22 Jun 2006, 00:20

Re: Food

Post by Panda »

I really think that people should watch their sugar intake. There are too many people getting diabetes these days as a result of an unbalanced sugar intake in their diet and that number is rising. You don't have to be fat to be a diabetic either.
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knorke
Posts: 7971
Joined: 22 Feb 2006, 01:02

Re: Food

Post by knorke »

yea, i dont get why anyone would choose cola/pepsi/all this other stuff as their everyday drink?

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Argh
Posts: 10920
Joined: 21 Feb 2005, 03:38

Re: Food

Post by Argh »

Yummy combo that sounds awful:

1. Red potatoes cooked with sliced green onions, parsley, butter and salt.

2. Some really good white bread, preferably a boule with flour all over it. Serve warmed.

3. Dinner salad (something light, some greens, maybe a bit of red pepper).

The main course is not in any cookbook, though, as it's a variant-of-a-variant of some Korean beef things I've tried... and since this is kinda unusual, here's a recipe. I am calling this "Kimchi Barbecue Steak with Snow Peas" if I ever write a cookbook.

Ingredients:

3 lbs. beef steak (I used round steak- this definitely doesn't need sirloin or more expensive cuts), cut no more than 3/4 in. thick.
2 8-ounce bottles of sweet-and-sour sauce (the Chinese variety, most groceries carry at least two brands, doesn't matter what you get so long as it's the red stuff not the yellow stuff).
2 8-ounce bottles of kimchi (if you have a choice at your grocery, select for heat, depending on your tolerance, as kimchi is generally very pungent and spicy).
1 6-ounce bottle of hot Chinese mustard
Approx. 12 oz. of snow pea pods
Approx. 12 oz. (about half of a standard bunch) of mustard greens
Salt to taste
Two cloves fresh crushed garlic, if you like.

Preparation:

1. With brush or a spoon, smear sweet-and-sour sauce onto one side of each piece of meat, then grill until char marks have formed and the sauce is carmelizing a bit (don't overdo it, but get some burned-meat flavor going).

Flip the meat over and repeat the process. You should use the whole bottle of sauce by the time you are done, and end up with reddish-colored meat that is cooked through.

If you don't have access to a grill, pre-heat a skillet that is NOT non-stick for about two minutes, so that it is hot enough to carmelize the sauce a bit and brown the meat.

Remove meat from heat, place on cutting board and slice into strips about 1/2 inch thick. Salt all the meat lightly at this point.

2. Put sliced meat into a big saucepan or a deep skillet (at least 3-inch rim).

3. Pour second bottle of sweet-and-sour sauce and both bottles of kimchi over the meat, mix, and begin heating on the stove on high.

4. With a spoon and something to stir, add spoonfuls of the Chinese mustard, mix, and taste the result until it's at the point you're comfortable with. My family isn't into really super-hot stuff, so I only used maybe a third of the bottle- if I'd been cooking just for me, I'd probably have used 2/3 or more. Hot Chinese mustard has strong mustard / horseradish flavors at the start, and a fairly fiery finish, and the heat of kimchi can vary wildly, so do keep in mind that you will want to taste everything at least twice before settling on final adjustments to the sauce. The mustard really completes things, though, and will mellow a bit once the vegetables are involved, so bear that in mind. If you want garlic, add it now and mix it in.

If it feels like it "needs something", chances are that it needs a bit more salt. If it's overpoweringly sour (possible, depending on the kimchi you get your hands on) add a spoonful of white sugar. You should not need to add anything else to make it work- you're going for a strong sweet-sour-spicy flavor with a noticeable but not overpowering mustard start.

5. Once the sauce begins to bubble, add the mustard greens on top of the meat and sauce and cover, and allow them to steam on high heat for approximately 7 minutes. They should now be wilted and considerably reduced.

6. Mix with the meat and sauce, and add the peas. Cook for approximately 1 more minute, or until the peas are heated through. Do not overcook the peas- you want them to be warmed but not cooked thoroughly.

Serve hot.

It's a strange-sounding combo, but it's really, really good and the flavors all work together, especially with a mildly-acidic wine to cleanse the palate. If you are aiming for 'wow', serve this with a white zinfandel and then serve sweet Thai iced tea with some cookies as a desert course.

I've made much fancier Asian Fusion stuff, but this is a real winner and my whole family really enjoyed it.

For wussies who get scared when they hear foreign words, or think that adding bacon to mac-and-cheese is adventurous... just tell 'em it's "hot barbecue with greens", since that's actually not lying and it doesn't get into people's fantasies about kimchi, etc.
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Pxtl
Posts: 6112
Joined: 23 Oct 2004, 01:43

Re: Food

Post by Pxtl »

Okay, since we're doing recipes, this is my favourite bachelor chow, an invention of my late mother's that I've christened the Panic Sandwich:

Basically a runny cheese omelette in bread, but the trick is that you do everything at the same so you can do it terrifically fast. Hence the feeling of panic if anything goes wrong mid-way.

needs:
2 slices of bread (or a bagel, or an english muffin, or whatever), butter, an egg or two, paprika, black pepper, milk, a sandwhich's-worth of cheddar cheese. Optional: a couple of mushrooms, paprika, black pepper, spring onion or a leek if you got one, a quarter of a pepper only if you're patient, and some ham if you're not already sick of ham sandwiches as bachelor chow.

1) Heat frying pan and toast bread.
2) Meanwhile, chop veggies (if any)
3) Fry (optional) veggies in a little butter.
4) While veggies are frying, break egg into a soup-bowl or similar small bowl. 1 egg is usually enough unless you're making a big sandwich.
5) Add a little milk to the egg - should be a tablespoon or two - need more egg than milk (double milk if using 2 eggs) and whisk with a fork.
6) The veggies are ready by now, remove them to the bowl and mix them with egg/milk stuff.
7) Re-butter pan if the veggies absorbed too much butter.
8) Dump egg/veggie mixture onto pan. The milk will let it spread further and keep it thin, you don't have to touch it other than popping the occasional bubble with a flipper.
9) Once the egg has hardened a bit, throw a slice or two of cheese into the middle of the pan, and a dash of pepper and paprika, and then throw on some ham if you're into that.
10) once the cheese has melted and the egg has hardened, fold the egg over the cheese to make a square. The toast is almost certainly ready and waiting, so put the nice pocket of egg and cheese and veggies onto the toast. It will be pleasantly sloppy - the milk seriously compromises the structural integrity of the damned thing, but in a good way.

You now have a panic sandwich. Tasty meal for one that, once you're good at it, you can make in 5 minutes flat using only a frying pan and the same bowl you ate your breakfast cereal in.
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Argh
Posts: 10920
Joined: 21 Feb 2005, 03:38

Re: Food

Post by Argh »

That definitely sounds like a winner if you like eggs (which, unfortunately, I don't, but the rest of my family does). Where do the spices come in, and how much?
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Pxtl
Posts: 6112
Joined: 23 Oct 2004, 01:43

Re: Food

Post by Pxtl »

I clearly said a dash. I'm not big on exact measurements - my usual approach with spices is "until it tastes good"... but I often over-season my food.

Paprika + black pepper are applied just after the cheese.

It isn't my best recipe, but it's one thing I got solidly good at back in my days of cooking for 1 - it's hard to come up with good things to make under those circumstances.
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Argh
Posts: 10920
Joined: 21 Feb 2005, 03:38

Re: Food

Post by Argh »

Oops, I apparently skipped it. Did not get enough sleep last night.
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PicassoCT
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Posts: 10454
Joined: 24 Jan 2006, 21:12

Re: Food

Post by PicassoCT »

http://www.lrb.co.uk/v32/n09/jeremy-har ... to-receive

Ciabatta (and before baking it, add garlic and bacon, chopped into fine cubes, its delicious)

For Sponge

* 1/8 teaspoon active dry yeast
* 2 tablespoons water (105-115 F)
* 1/3 cup room-temp water
* 1 cup bread flour

For Bread

* 1/2 teaspoon active dry yeast
* 2 tablespoons warm milk (105-115 F)
* 2/3 cup room-temp water
* 1 tablespoon olive oil
* 2 cups bread flour
* 1 1/2 teaspoons salt

Directions

1.
1
Make sponge: Stir together, warm water and yeast.
2.
2
Let stand 5 minutes, until creamy.
3.
3
Transfer yeast mixture to another bowl and add room-temp water and flour.
4.
4
Stir for 4 minutes.
5.
5
Cover bowl with plastic wrap.
6.
6
Let stand at cool room temp at least 12 hours and up to 1 day.
7.
7
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
8.
8
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
9.
9
Beat on medium for 3 minutes.
10.
10
Add salt and beat for 4 more minutes.
11.
11
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
12.
12
Note: Dough will be VERY sticky and full of bubbles.
13.
13
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
14.
14
Place on baking sheet and flour well.
15.
15
Turn dough out onto a well-floured surface and cut in half.
16.
16
Transfer each half to paper and form irregular ovals approx 9 inches long.
17.
17
Dip fingers in flour and dimple loaves.
18.
18
Dust tops with flour.
19.
19
Cover with dampened ------- towel and let rise 1 1/2 to 2 hours, until almost doubled.
20.
20
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425┬░F.
21.
21
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
22.
22
Remove to cooling racks and repeat with second loaf.
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momfreeek
Posts: 625
Joined: 29 Apr 2008, 16:50

Re: Food

Post by momfreeek »

Pxtl wrote:Panic Sandwich:
Thats some real gourmet shit.

I never tried it myself cause it looked horrible but here's an egg recipe a friend of mine used to swear by:

Egg in Cup
ingredients:
1 egg

Crack egg into a cup and mix it up a bit with a fork.
Microwave to a semi-wet, frothy mixture (not sure how long.. you'd have to experiment).
Serve immediately (Down it).
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Pxtl
Posts: 6112
Joined: 23 Oct 2004, 01:43

Re: Food

Post by Pxtl »

@ momfreeek

Yeah, there's a lot of ninja tricks you can do with a microwave... but my lust for bachelor chow has never extended to that level of impatience.

Either way, the panic sandwich is the only element of my bachelor chow days of TV dinners, ramen noodles, and too-much-cheddar-cheese that I've dragged into family life.
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TradeMark
Posts: 4867
Joined: 17 Feb 2006, 15:58

Re: Food

Post by TradeMark »

you guys seriously think anyone will read/use your recipes on a forum called "Off topic discussion" which is full of trolls trying to fool u? :roll:
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JohannesH
Posts: 1793
Joined: 07 Apr 2009, 12:43

Re: Food

Post by JohannesH »

TradeMark wrote:you guys seriously think anyone will read/use your recipes on a forum called "Off topic discussion" which is full of trolls trying to fool u? :roll:
They're trying to fool you into trying them...
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