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The Cooking Thread

Started by Lexy · 28 Oct 2007 · 143 of about 169 posts survive · see it on the Wayback Machine

AuthorMessage
LexyPosts: 6,599
Posted: 28 Oct 2007, 1:59pmSubject: The Cooking Thread
Post your delicious recipes here.

Okra Fish Creole

Ingredients:

500g mild white fish fillets
1/2 cup celery
1/2 cup okra
1/2 cup green pepper
1/2 cup onion - sliced
200g tomato puree
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
2 cups rice - cooked


Instructions:

Bake fish, covered, in 180 degrees pre-heated oven for about 15-20 minutes.
Do not overcook!
While fish is baking, combine vegetables, tomato puree and chili powder in a saucepan and simmer, adding a little water if necessary.
Flake fish with a fork and add to vegetables; add the herbs and return to a simmer.
Remove from heat and serve over rice.

Serves 4.

Okra is easy to prepare, it needs no peeling; scrub lightly and slice off the stems for whole use, or you can slice it into rounds.
Keep in mind that brass, iron or copper utensils will discolor the okra (but won't affect the flavor).

I used frozen whole baby okra. I'd probably add a little more thyme and oregano too... and I used probably about a 1/2 teaspoon of garlic, if not more.
trashy_chicaTrash it up!
Posts: 3,925
Posted: 28 Oct 2007, 2:22pmSubject: Re: The Cooking Thread
oh how did it turn out babe?

yay for the resurrection of this thread. i was struggling for recipe/dinner ideas at the supermarket today, decided on some cajun rub and steak, which i will serve up with some broccolini, beans and sweet potato. what does the massive think, could i get away with panfrying the broccolini and beans in butter/nuttelex and garlic, with some salt n pepper?? it sounds like it would work ok :lol:
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
nathoPosts: 3,572
Posted: 28 Oct 2007, 3:04pmSubject: Re: The Cooking Thread
My personal favourite and specialty.

Scotch Fillet with Guinness and Gnocchi
Ingredients
6 x 150 to 200g beef scotch fillet steaks
Milled pepper
Maldon crystal salt
Olive oil to sauté
Gnocchi

Sauce
1 medium-sized red onion
300ml Guinness stout
800ml demi-glaze
1 sprig thyme
Milled pepper
Maldon crystal salt
Knob of salted butter

Garnish
Chopped chives

Method
The Steaks
Season the meat on all sides then brown well all over in hot olive oil over a high heat. Place on an oven tray. Put aside.

The Sauce
Thinly slice the onion then sauté in the same pan that the meat was browned in. Add the Guinness, bring back to a steady simmer then reduce by half.
Pour into a clean pot then add the demi and the thyme. Bring to the simmer for a minute or so. The sauce should be a coating consistency.
Remove from the heat; discard thyme. Place sauce aside until required.

The Steaks
Finish the steaks all together on the one tray in a hot oven, preheated to 200 ° C, turning them half way through the cooking time. Or finish them individually, in the pan, turning them once.

The Gnnochi
Cook in salted water until floating, then lightly brown in pan.

To serve
Bring the sauce to the boil and skim if need be. Season to taste, then reduce the heat and whisk in the butter. Arrange the steak on a hot dinner plate, placing one or two discs of gnocchi on top. Spoon the rich Guinness sauce and then sprinkle over the chopped chives.
Serve immediately.

Serves 6

Note: Demi-glaze is hard to get hold of and is bloody expensive as well, but it is just a thickening agent, so instead of using this I just keeping adding small amounts of corn flour until it turns nice looking. Since the demi-glaze seemed to be a liquid as well I just double the amount of guinness and other ingredients to make more sauce. This is a beautiful meal.
LeezeeThe right honourable
Posts: 3,309
Posted: 28 Oct 2007, 3:13pmSubject: Re: The Cooking Thread
Quote from: trashy_chica on 28/10/2007, 02:22 PM
could i get away with panfrying the broccolini and beans in butter/nuttelex and garlic, with some salt n pepper?? it sounds like it would work ok :lol:

yeah that will work. rice wine vinegar is nice in there too if you ever want some asian flava.
trashy_chicaTrash it up!
Posts: 3,925
Posted: 28 Oct 2007, 3:17pmSubject: Re: The Cooking Thread
ooh nice :D have some at home too!
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
GlockPosts: 9,850
Posted: 30 Oct 2007, 11:45pmSubject: Re: The Cooking Thread
Made this up tonight to accompany a delicious lamb rogan josh I was stewing up...turned out pretty good, basically it's a simplified pilau rice cos I didn't have all the fancy Indian spices and shit you need to make it properly. It's certainly better than having plain rice with your curry though...

Simple Pilau Rice

1 cup basmati rice
2 cups water
1/2 cup raw cashews
1/2 cup sultanas
1 small onion, diced
1 tsp. minced garlic
1 tsp. turmeric
1 tsp. salt
1 tbsp. butter

1. Melt butter in saucepan over medium heat.
2. Fry cashews for 2 minutes, until slightly golden.
3. Add onion and garlic, fry 2 minutes or until onion is clear.
4. Add turmeric and salt, stir well until combined with other ingredients.
5. Add rice and fry until golden and coated with other ingredients.
6. Add 2 cups of water and bring to the boil.
7. Reduce heat and simmer for 15 minutes.
8. Remove from heat and stir in sultanas.
9. Cover and stand for 10 minutes.

Serves 3-4
chrisPosts: 6,939
Posted: 31 Oct 2007, 8:22amSubject: Re: The Cooking Thread
get onto those spices glock. they're what make a curry.
confidence is a preference to the habitual voyuer of what is known as...

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trashy_chicaTrash it up!
Posts: 3,925
Posted: 31 Oct 2007, 8:30amSubject: Re: The Cooking Thread
I think he meant, the spices required to make a Pilau :)

Mm Pilau is tasty, will try ur recipe out soon!
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
chrisPosts: 6,939
Posted: 31 Oct 2007, 8:33amSubject: Re: The Cooking Thread
other than saffron, they'd be basically the same spices depending on which curry you make though.

that's kinda what i was getting at. :D
confidence is a preference to the habitual voyuer of what is known as...

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warped fairyPosts: 3,402
Posted: 31 Oct 2007, 8:37amSubject: Re: The Cooking Thread
well i made a real tasty lasagne the other night that's gonna last me a month!

used a portabello mushroom & garlic tomato sauce, and added heaps of mushies & onion & coriander to the mince.

the rest was done as per usual!!

yum!
~the grass might be greener but it's just as hard to mow ~
trashy_chicaTrash it up!
Posts: 3,925
Posted: 31 Oct 2007, 8:44amSubject: Re: The Cooking Thread
Quote from: chris on 31/10/2007, 08:33 AM
other than saffron, they'd be basically the same spices depending on which curry you make though.

that's kinda what i was getting at. :D

hehe, sure, i saw some WIKKID pilau spice mixes in zanzibar and it made me so sad I couldnt bring any back.... :(

reckon i might try my hand at pilau sometime soon, rice PLUS spices = happy anna

Zanzibari Pilau
What you need

    * one-half teaspoon cumin seeds
    * one-half teaspoon whole black peppercorns
    * several whole cloves ("cloves" not "cloves of garlic")
    * one cinnamon stick (or a few pinches ground cinnamon)
    * a few cardamom pods (or a few pinches ground cardamom)
    * oil for frying
    * several cloves of garlic
    * two teaspoons fresh ginger
    * three cups of rice (uncooked)
    * two to four onions, chopped
    * one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces
    * two to four tomatoes, chopped (or canned tomatoes)
    * two to four potatoes, peeled and cut into quarters
    * one apple, peeled and cut into slices (optional)
    * one cup raisins or sultanas (optional)

What you do

    * Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a tea bag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)
    * Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.
    * Heat oil in deep pot. Fry onions until clear. Stir. Add garlic and ginger. Continue stirring and frying until the flavors have mixed -- it should develop a nice aroma.
    * Add the meat, stir and cook over high heat until meat is browned on the outside. Reduce heat and simmer for a few minutes. Remove the meat and most of the onions, and set them aside. Add the rice and stir it thoroughly to coat each grain of rice with the oil. Add the spices and water. Stir. Wait five minutes. Add the tomatoes. Cover and simmer for a few minutes. Stir occasionally.
    * Check every few minutes to see if more water is needed and add water (or broth) as necessary. Stir as liquid is added. After ten minutes add the potatoes (and/or the optional apples or raisins) and the meat and onions. Keep covered, keep checking, add water if bottom of pot is dry. Continue cooking over low heat for ten more minutes.
    * Remove pot from stove, keep covered. Place entire pot in warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot.


Zanzibari recipes are the shiznit!!
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
chrisPosts: 6,939
Posted: 31 Oct 2007, 8:55amSubject: Re: The Cooking Thread
god that sounds tasty
confidence is a preference to the habitual voyuer of what is known as...

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trashy_chicaTrash it up!
Posts: 3,925
Posted: 31 Oct 2007, 8:56amSubject: Re: The Cooking Thread
n how easy is it!! goddam i am making that this friday!! :drool:
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
chrisPosts: 6,939
Posted: 31 Oct 2007, 9:18amSubject: Re: The Cooking Thread
i'll certainly have a crack at at, that's for sure. :thumbsup:
confidence is a preference to the habitual voyuer of what is known as...

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GlockPosts: 9,850
Posted: 2 Nov 2007, 7:30pmSubject: Re: The Cooking Thread
Quote from: chris on 31/10/2007, 08:22 AM
get onto those spices glock. they're what make a curry.

Yeah I know, I was just making the curry from a delicious premade paste however. My brother generally makes curries from scratch however and they're really good. I just can't be bothered most of the time! :lol:
trashy_chicaTrash it up!
Posts: 3,925
Posted: 2 Nov 2007, 10:11pmSubject: Re: The Cooking Thread
the pilau turned out awesome!! :drool:
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
trashy_chicaTrash it up!
Posts: 3,925
Posted: 8 Nov 2007, 9:11pmSubject: Re: The Cooking Thread
Fuck I just cooked up a massive pile of mushrooms! Seriously, 2-3 kilos worth. Made a mushroom stroganoff, some mushroom and potato patties (some romanian recipe, SERIOUSLY GOOD) and a brown rice n mushroom bake.

Urgh so over mushrooms!
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
Miss*NatPosts: 826
Posted: 8 Nov 2007, 10:45pmSubject: Re: The Cooking Thread
Quote from: trashy_chica on 08/11/2007, 09:11 PM
Fuck I just cooked up a massive pile of mushrooms! Seriously, 2-3 kilos worth. Made a mushroom stroganoff, some mushroom and potato patties (some romanian recipe, SERIOUSLY GOOD) and a brown rice n mushroom bake.

Urgh so over mushrooms!

 :lol:
now you just have to think of some creative recipes with sausages ...
trashy_chicaTrash it up!
Posts: 3,925
Posted: 8 Nov 2007, 11:46pmSubject: Re: The Cooking Thread
oh fuckern hell, u keen to come over for a bbq??

mmm sausages with mushroom sauce :drool:
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
warped fairyPosts: 3,402
Posted: 9 Nov 2007, 8:12amSubject: Re: The Cooking Thread
Quote from: trashy_chica on 08/11/2007, 11:46 PM
oh fuckern hell, u keen to come over for a bbq??

mmm sausages with mushroom sauce :drool:

and i just bought the best sausages that would work with mushroom sauce!!

chicken, spinach & pinenut snags with mushy sauce. 

i'm hungry!
~the grass might be greener but it's just as hard to mow ~
FunkyJPosts: 4,503
Posted: 9 Nov 2007, 11:49amSubject: Re: The Cooking Thread
I have to learn to start cooking things that only require one pot.

I only have one element to cook on :cry:
deathmazePosts: 3,010
Posted: 9 Nov 2007, 12:34pmSubject: Re: The Cooking Thread
Quote from: warped fairy on 09/11/2007, 08:12 AM
chicken, spinach & pinenut snags

ah yes... the Crackden foodland special! They're quite low fat for sausage too  :)
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trashy_chicaTrash it up!
Posts: 3,925
Posted: 9 Nov 2007, 12:43pmSubject: Re: The Cooking Thread
Quote from: FunkyJ on 09/11/2007, 11:49 AM
I have to learn to start cooking things that only require one pot.

I only have one element to cook on :cry:

Easy!! Chilli Con Carne, moroccan stew with cous cous..List goes on!

Do u have a microwave?? U can cook pasta, potatoes and rice in it :D



Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
warped fairyPosts: 3,402
Posted: 9 Nov 2007, 12:43pmSubject: Re: The Cooking Thread
fantastic!

i heart foodland (at norwood!)
~the grass might be greener but it's just as hard to mow ~
trashy_chicaTrash it up!
Posts: 3,925
Posted: 9 Nov 2007, 12:47pmSubject: Re: The Cooking Thread
Quote from: warped fairy on 09/11/2007, 12:43 PM
fantastic!

i heart foodland (at norwood!)

PFFT norwood foodland, wouldnt be any better than woolies would it?? go the proper crackden foodlands! :D

Julian, if u are serious about one pot recipes, i can scan n email u some recipes :D
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
deathmazePosts: 3,010
Posted: 9 Nov 2007, 1:56pmSubject: Re: The Cooking Thread
Quote from: trashy_chica on 09/11/2007, 12:47 PM
go the proper crackden foodlands! :D

But watch out for pension Thursday... it smells like a million old ashtrays in there! 

Every other person in my queue seemed to be a scary old carnie covered in tats   :whut:
This article or section is in need of attention from an expert on the subject.
warped fairyPosts: 3,402
Posted: 9 Nov 2007, 2:00pmSubject: Re: The Cooking Thread
Quote from: trashy_chica on 09/11/2007, 12:47 PM
PFFT norwood foodland, wouldnt be any better than woolies would it?? go the proper crackden foodlands! :D

PFFT, it's way better than woolies...  i quit shopping at woolies & coles to go to this one!! it's rad, all gourmet goodness and cheap!!

you're on the wrong side of town lady!
~the grass might be greener but it's just as hard to mow ~
trashy_chicaTrash it up!
Posts: 3,925
Posted: 9 Nov 2007, 2:15pmSubject: Re: The Cooking Thread
yeah u wouldnt be getting the good delis and stuff like we do. ghetto ftw!
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
warped fairyPosts: 3,402
Posted: 9 Nov 2007, 2:49pmSubject: Re: The Cooking Thread
Yeah? well......   :moon:
~the grass might be greener but it's just as hard to mow ~
trashy_chicaTrash it up!
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Posted: 9 Nov 2007, 3:00pmSubject: Re: The Cooking Thread
Hahha!  :b00bs:

Will post up my awesome mushroom recipes...Well one of, its the greatest!

Mushroom patties (Chiftele de ciuperci -- that's KEEF-teh-leh deh choo-PEARCH)
About 4 servings
4 Tablespoons extra virgin olive oil
1 pound mushrooms, sliced
2 cloves garlic, chopped or pressed
1 large onion, chopped
2 medium potatoes, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
3 teaspoons powdered or granulated vegetable bouillion or broth, such as Vogue, preferably low-sodium
1/4 cup bread crumbs
2 Tablespoons fresh dill, chopped
sunflower, peanut, or other light oil for frying
tomato sauce, Sour Supreme®, or apple sauce for serving
 
Heat 2 Tablespoons olive oil in a heavy skillet over medium-high heat. Add the mushrooms and garlic. Stir-fry with a spatula or wooden spoon for about ten minutes, making sure the garlic doesn't burn. If there is any mushroom liquid left in the skillet, drain it out (use for soup, sauce, stew, etc.), then place the mushrooms in a mixing bowl to cool. Heat 2 Tablespoons olive oil in the skillet over medium-high heat. Add the onion, and sauté for a minute or two. Then add the potato, salt, black pepper, cayenne, and bouillon powder, stirring well to mix. Continue to sauté for about ten minutes, stirring and turning frequently. Remove from heat, and place the potato mixture into the bowl with the mushrooms; allow this to cool for about 10 to 15 minutes. Then place all of it into a food processor and process until it's a kind of smooth but grainy texture, maybe 30 seconds; if there are a couple of larger pieces left, don't worry about it. Use a rubber spatula to scrape it all back into the mixing bowl. Adjust the seasonings if necessary, then add the bread crumbs and dill, mixing well to distribute evenly. Heat cooking oil (from a thin coating to several Tablespoons, depending on how crispy you want the patties to be) in the skillet over medium-high heat. Using your hands, shape the mixture into golfball-sized balls, then flatten into patties. Place in the skillet and brown on one side, then turn with a spatula and brown the other side (about 5-8 minutes per side). Add more oil if necessary during frying. Remove to a plate covered with paper towels and let the patties drain for a minute or two before serving with the sauce of your choice. 
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
trashy_chicaTrash it up!
Posts: 3,925
Posted: 13 Nov 2007, 7:37amSubject: Re: The Cooking Thread
Thats disgusting!!!

this one looks slightly nicer...the crazy folks in japan have created a pizza/hamburger...!


Quote
One half of the pizza is the hamburg section, with the following ingredients:

    * hamburg
    * corn
    * paprika
    * crust stuffed with mini sausages and bacon (advertised as tasting really great with ketchup on it!)

The other half is the “gourmet” section:

    * Italian sausage
    * ham
    * bacon
    * bacon bits
    * sliced tomato
    * onions
    * green pepper
    * garlic chips
    * basil
    * black pepper
    * crust stuffed with cheddar and mozzarella cheese (advertised as tasting really great when you put honey maple syrup on it!)
http://www.japanprobe.com/?p=2321
Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
chrisPosts: 6,939
Posted: 13 Nov 2007, 8:42amSubject: Re: The Cooking Thread
Quote from: warped fairy on 09/11/2007, 02:00 PM
PFFT, it's way better than woolies...  i quit shopping at woolies & coles to go to this one!! it's rad, all gourmet goodness and cheap!!

you're on the wrong side of town lady!

all foodlands are better than woolies/coles or anything else.

have had to learn that the hard way.

i'd have a crack at that macca's pizza
confidence is a preference to the habitual voyuer of what is known as...

thinking of buying or selling property? need a conveyancer? pm me if so for details. :)
YakPosts: 1,772
Posted: 13 Nov 2007, 11:48pmSubject: Re: The Cooking Thread
Quote from: trashy_chica on 09/11/2007, 03:00 PM
Hahha!  :b00bs:

Will post up my awesome mushroom recipes...Well one of, its the greatest!

Mushroom patties (Chiftele de ciuperci -- that's KEEF-teh-leh deh choo-PEARCH)
About 4 servings
4 Tablespoons extra virgin olive oil
1 pound mushrooms, sliced
2 cloves garlic, chopped or pressed
1 large onion, chopped
2 medium potatoes, grated
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
3 teaspoons powdered or granulated vegetable bouillion or broth, such as Vogue, preferably low-sodium
1/4 cup bread crumbs
2 Tablespoons fresh dill, chopped
sunflower, peanut, or other light oil for frying
tomato sauce, Sour Supreme®, or apple sauce for serving
 
Heat 2 Tablespoons olive oil in a heavy skillet over medium-high heat. Add the mushrooms and garlic. Stir-fry with a spatula or wooden spoon for about ten minutes, making sure the garlic doesn't burn. If there is any mushroom liquid left in the skillet, drain it out (use for soup, sauce, stew, etc.), then place the mushrooms in a mixing bowl to cool. Heat 2 Tablespoons olive oil in the skillet over medium-high heat. Add the onion, and sauté for a minute or two. Then add the potato, salt, black pepper, cayenne, and bouillon powder, stirring well to mix. Continue to sauté for about ten minutes, stirring and turning frequently. Remove from heat, and place the potato mixture into the bowl with the mushrooms; allow this to cool for about 10 to 15 minutes. Then place all of it into a food processor and process until it's a kind of smooth but grainy texture, maybe 30 seconds; if there are a couple of larger pieces left, don't worry about it. Use a rubber spatula to scrape it all back into the mixing bowl. Adjust the seasonings if necessary, then add the bread crumbs and dill, mixing well to distribute evenly. Heat cooking oil (from a thin coating to several Tablespoons, depending on how crispy you want the patties to be) in the skillet over medium-high heat. Using your hands, shape the mixture into golfball-sized balls, then flatten into patties. Place in the skillet and brown on one side, then turn with a spatula and brown the other side (about 5-8 minutes per side). Add more oil if necessary during frying. Remove to a plate covered with paper towels and let the patties drain for a minute or two before serving with the sauce of your choice. 


Ooooo yum, they sound great!!! What country are these chiftele from?  Had some in Romania but they where meat based and one of the best things ever to eat!!!!
"You'd be surprised how quickly you forget what's important when you've suddenly got everything you'd never thought you'd have" - Slash
trashy_chicaTrash it up!
Posts: 3,925
Posted: 14 Nov 2007, 10:02amSubject: Re: The Cooking Thread
Quote from: Yak on 13/11/2007, 11:48 PM
Ooooo yum, they sound great!!! What country are these chiftele from?  Had some in Romania but they where meat based and one of the best things ever to eat!!!!

yeah its a romanian recipe! but from a vegan website :D but the original ones in romania were made with mushrooms too :drool:

Munkee Snaps

"Anything you can't get out of a bottle of vodka, you don't need."..........
-   Ava Gardner......
YakPosts: 1,772
Posted: 14 Nov 2007, 6:37pmSubject: Re: The Cooking Thread
Def have to give em a crack, they sound delish!
"You'd be surprised how quickly you forget what's important when you've suddenly got everything you'd never thought you'd have" - Slash
deathmazePosts: 3,010
Posted: 15 Nov 2007, 9:57amSubject: Re: The Cooking Thread
Last night for dinner at the Edinburgh Hotel we had mexican chicken schnitzel, which was basically nachos on top of a schnitzel!

It definitely had potential so I am going to experiment with putting all sorts of weird stuff on top of schnitzels  :drool:
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AmbassadorI am one of the
Posts: 1,956
Posted: 3 Jan 2009, 8:18pmSubject: The Recipe Thread
i bet theirs plenty of peeps that cook great meals and have there special recipes that never fail or just recipes you love to have all the time

to start it off

SPINACH DIP
Prep Time: 10 mins

1 Big Bread Roll
600ml Sour Cream (homebrand in cartons best its thick)
1 Cup of Whole Egg Mayo (sw brand)
1 Pkt Continental Thick Vegetable soup Mix
1 Tin Sliced water Chesnuts (these need to be finely chopped)
1 Brown onion Lge (chopped finely)
1 pkt Heinze Frozen fine Chopped Spinach (squeeze excess water when thawed)

Mix together. Best made the day before.

Then get a bread and cut the top of and scoop the guts out [keep the guts for scooping the dip later on]
pour the dip into the inside of the roll and enjoy



[Everybody, Bass Element, Compound, Pixelated, Heaven and Hell]
khemPosts: 16,663
Posted: 3 Jan 2009, 8:25pmSubject: Re: The Cooking Thread
merged with the existing cooking thread
AmbassadorI am one of the
Posts: 1,956
Posted: 3 Jan 2009, 8:27pmSubject: Re: The Cooking Thread
sweet couldnt see one :)
[Everybody, Bass Element, Compound, Pixelated, Heaven and Hell]
AmbassadorI am one of the
Posts: 1,956
Posted: 3 Jan 2009, 8:37pmSubject: Re: The Cooking Thread
Potato Salad
Serves 4
Prep Time: 15 Mins

5/6 Average Sized Potato's, washed
150g (about 6 pieces) short-cut bacon, finely diced
2-3 green onions (green shallots), finely chopped
3/4 cup good quality mayonnaise (Full Egg Mayo is good)
Scant 1/2 teaspoon salt, or to taste
1/2 Onion
3 teaspoons of wholegrain mustard
Handful of Parsley

Cut potato's into cubes then put them in a large saucepan. Add enough water to cover potatoes. Cover saucepan and bring to the boil. Reduce heat to a medium boil and cook until potatoes are just tender (you should be able to pierce the potatoes with a knife and meet no resistance). Drain potatoes and cool to room temperature.

In a small frying pan or saucepan, fry bacon over medium heat until cooked and lightly browned add some red wine. Set aside to cool.


Place all ingredients in a large bowl and stir gently to combine.
[Everybody, Bass Element, Compound, Pixelated, Heaven and Hell]
timbohPosts: 5,759
Posted: 3 Jan 2009, 9:40pmSubject: Re: The Cooking Thread
haven't you become quite the family man ambo  :lol:
CaitPosts: 2,433
Posted: 5 Jan 2009, 10:34amSubject: Re: The Cooking Thread
My favourite risotto.

1 to 1.5 Chicken boobs
4/5 field Mushrooms
3/4 cloves Garlic
1 brown onion
Oil
white wine
1L stock
1 cup arborio rice

Brown till mainly cooked chicken and set aside.
Add oil to heavy based saucepan and fry off garlic and onion till translucent.
Add all the rice and stir until all grains are coated in oil.
Add 1 cup of white wine and stir till almost absorbed
Start adding stock 1 cup at a time and stir till almost absorbed. Repeat till all stock is gone. If the rice is still crunchy at the end, add more stock until it's not. Yes you will be stirring for a while. Make sure the heat is at a simmer, not a boil.
Add chicken and chopped mushrooms. Stir in GENTLY to not break the mushrooms up too much.
Add some parmesan to taste and enjoy!
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CaitPosts: 2,433
Posted: 5 Jan 2009, 10:39amSubject: Re: The Cooking Thread
Depending on how much chicken and mushrooms you use, usually 4 as an entree or 2 with leftovers as a main.

I once made it for a family dinner and used two cups rice. Fed 5 of us as a main with 2 containers leftovers! Also had to cook it in two pots as the rice expands so much!
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chrisPosts: 6,939
Posted: 13 Jan 2009, 8:43amSubject: Re: The Cooking Thread
my beef ragu


750g braising beef (anything will do really depending on what you prefer)
2 onions
1 small eggplant (chopped into half inch cubes)
5 very soft tomato's
1 jar tomato puree
4 cloves garlic
5-10 cloves
1 cup beef stock
oregano
thyme
ground cinnamon
2-3 bayleaves.


-cut the beef to inch cubes
-peel onion (keeping the first piece of firm outer skin) then dice unevenly for texture
-with the onion skin, pierce with cloves so that they can not leave the skin at all. (this allows the flavour to go through the dish whilst not leaving the cloves in.
-throw into a slow cooker with the rest of the ingredients and wait 4-5 hours for everything to cook.
-once everything has pretty much cooked through, take out the pieces of beef and mince with a fork. then put beef back in slow cooker.
-cook your pasta (penne is usually best, tubular pasta works well too) and drain

to serve sprinkle a mix of cheeses (i use mizithra :inlove: , parmesan and romano) onto your plate, add pasta, then sprinkle more of the cheese mixture over the top and add the ragu sauce.


i call it a ragu as my ya ya only ever used to call it spaget' when i was growing up. it's much more of a greek pasta dish though, and is fucking amazing. my ya ya also used to use rabbit instead of beef, but it's too much of a headfuck compared to beef. took me about 4-5 goes at getting it right with the flavours as i had to problem solve what she had said with what the internet was telling me. she has always deliberately always missed one or two essential ingredients when giving recipes so that her's is always the best. :lol:bless her.

damn tasty and so bloody moreish. enjoy. :thumbsup:
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KaeserNo king, but on the case.
Posts: 727
Posted: 13 Jan 2009, 9:38amSubject: Re: The Cooking Thread
My dad used to cook Dutch style meatballs (gehaktballen) for me a lot as a kid and lately I've been making them myself. :)

You will need:

400gram or more of mince meat
2 slices of white bread
1 egg
1 onion
1 small red capsicum
1 1/2 teaspoons of curry powder
1 1/2 teaspoons of nutmeg
2 teaspoons of salt
1 teaspoon of ground pepper
Cooking butter
Bread crumbs
Beefstock/Maggi Sauce

Remove the crusts from the bread and soak them in some milk and mince up the onion and capsicum. Add the mince meat, onion, capsicum, salt/pepper, nutmeg and curry powder into a large mixing bowl. Squeeze the milk out of the bread and add to the mixing bowl as well.

Mix everything together with your hands (wash them first!) until it is blended together nicely. Then make up hand sized meatballs and coat them in breadcrumbs. This should make 10 meatballs give or take. Then wack it in the fridge for about 30mins.

Melt 3 generous tablespoons of butter into a frying pan and cook the meatballs on medium to high for about 15 mins, turning occasionally.

Next bring the temperature down to low and continue to turn occasionally for another 15mins and remove the meatballs from the pan.

When you are finished you can make a sauce by adding half a cup of water or beef stock to the pan and adding some Maggi sauce or even soy sauce and boiling it up together.

Potato is one of the best things to have with it - boiled or mashed, but any cooked vegetables are fine really.
CaitPosts: 2,433
Posted: 13 Jan 2009, 9:54amSubject: Re: The Cooking Thread
Those look great!!!! As does the ragu.
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LeezeeThe right honourable
Posts: 3,309
Posted: 13 Jan 2009, 3:52pmSubject: Re: The Cooking Thread
Check this out:

http://fxcuisine.com/


I love this website. You could almost say that I heart it. Almost.
GlockPosts: 9,851
Posted: 13 Jan 2009, 6:40pmSubject: Re: The Cooking Thread
Quote from: Leezee on 13/01/2009, 03:52 PM
Check this out:

http://fxcuisine.com/


I love this website. You could almost say that I heart it. Almost.

Just had a squiz. Can see myself reading a fair bit here, I love reading interesting stuff about food and food production.
AmbassadorI am one of the
Posts: 1,956
Posted: 13 Jan 2009, 11:02pmSubject: Re: The Cooking Thread
damn big ups chris and kaeser deafo getting on them  :biggrin:
[Everybody, Bass Element, Compound, Pixelated, Heaven and Hell]
chrisPosts: 6,939
Posted: 14 Jan 2009, 9:42amSubject: Re: The Cooking Thread
anytime mate. good luck with it. the real beef rather than just plain mince meat really makes it. so tender and tasty. :thumbsup:

leezee, awesome. thanks for that. :)
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patchsauce united
Posts: 3,360
Posted: 14 Jan 2009, 11:47amSubject: Re: The Cooking Thread
Quote from: chris on 13/01/2009, 08:43 AM
she has always deliberately always missed one or two essential ingredients when giving recipes so that her's is always the best. :lol:bless her.

sorry, but you gran is a tart :P
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chrisPosts: 6,939
Posted: 14 Jan 2009, 11:52amSubject: Re: The Cooking Thread
:lol:

can't say i disagree. my mum still hasn't quite gotten a lot of her stuff right. i had to pass on the recipe for the pasta myself. now my ya ya can't do anything and she's going senile, so i'm trying to fill the gaps where i can. the internet is a wonderful place for problem solving with the recipes. :)
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headachePosts: 7,887
Posted: 14 Jan 2009, 12:29pmSubject: Re: The Cooking Thread
Quote from: Kaeser on 13/01/2009, 09:38 AM
Dutch style meatballs (gehaktballen)

Being Dutch and all I'm going to have to try these and be stoned whilst doing so. :E

I need to dig up my Oma's croquette recipe! Been far too long since I indulged in the deep fried goodness.
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KaeserNo king, but on the case.
Posts: 727
Posted: 14 Jan 2009, 12:44pmSubject: Re: The Cooking Thread
This was just one take on the recipe. As you might expect, there is a bit of variance from person to person, the capsicum was my own addition and is just something I like - so go with what you enjoy really.

I'd love to get a recipe for croquette! My mum gets frozen ones from a specialty shop down Brighton way, which are pretty nice but not quite the same as the standard in Holland. They also sell this sauce, which is the BEST with chips and mayo!

image not archived: Hela-ketchup.jpg

 :drool:
headachePosts: 7,887
Posted: 14 Jan 2009, 12:51pmSubject: Re: The Cooking Thread
Quote from: Kaeser on 14/01/2009, 12:44 PM
This was just one take on the recipe. As you might expect, there is a bit of variance from person to person, the capsicum was my own addition and is just something I like - so go with what you enjoy really.

I'd love to get a recipe for croquette! My mum gets frozen ones from a specialty shop down Brighton way, which are pretty nice but not quite the same as the standard in Holland. They also sell this sauce, which is the BEST with chips and mayo!

image not archived: Hela-ketchup.jpg

 :drool:

I'll post it up when I find it. Will put up a recipe for Barmi too. Good Dutch food is soooo awesome!
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EzPosts: 4,532
Posted: 14 Jan 2009, 1:35pmSubject: Re: The Cooking Thread
Quote from: Kaeser on 14/01/2009, 12:44 PM


I'd love to get a recipe for croquette! My mum gets frozen ones from a specialty shop down Brighton way, which are pretty nice but not quite the same as the standard in Holland. They also sell this sauce, which is the BEST with chips and mayo!


Oh really! They sell Croquettes? IS that the dutch shop on Brighton Road!? Wow I am seriously getting my ass in there. Do they sell Bitten Ballens (sp?) as well?

Do you know how to make Butter cake? So good. I havnt had it for years and years though.

I brought speculaas (spiced windmill cookies) into work today, people were loving them! They are my favourite cookies in the world.
CaitPosts: 2,433
Posted: 14 Jan 2009, 2:35pmSubject: Re: The Cooking Thread
This is the recipe for my awesome Banana cake. It always gets massive ups and lots of requests. It also takes all of 3 minutes to prepare.

Preheat oven to 190c

Ingredients
2 ripe mashed bananas
half cup sugar (castor or normal, doesn't matter.)
1.5 cups sifted SR flour
2 eggs
125g butter, melted
dash of vanilla
1/2 cup milk

Basically chuck it all in a mixing bowl and hand mix with a wooden spoon until it is all mixed up. This should take you about 2 mins.
Pour mixture into a greased tin, pop in the oven for about 25/30 mins or until a knife comes out clean when inserted into the cake. Cool in tin for half an hour then turn onto a cooling rack. It won't rise a huge amount, so don't worry.

It stays really moist for about a week if kept in a proper container.
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KaeserNo king, but on the case.
Posts: 727
Posted: 14 Jan 2009, 2:49pmSubject: Re: The Cooking Thread
Quote from: Erika on 14/01/2009, 01:35 PM
Oh really! They sell Croquettes? IS that the dutch shop on Brighton Road!? Wow I am seriously getting my ass in there. Do they sell Bitten Ballens (sp?) as well?

Do you know how to make Butter cake? So good. I havnt had it for years and years though.

I brought speculaas (spiced windmill cookies) into work today, people were loving them! They are my favourite cookies in the world.

I haven't been there personally, but I'll check with mum next time. Unfortunately I don't have any other Dutch recipes, though I might bug dad and perhaps Oma next time I'm on the phone to her.

Ever had a speculaas sandwich?
deathmazePosts: 3,010
Posted: 19 Jan 2009, 1:29pmSubject: Re: The Cooking Thread
Quote from: Erika on 14/01/2009, 01:35 PM
I brought speculaas (spiced windmill cookies) into work today, people were loving them! They are my favourite cookies in the world.

They are also buzz's favourite cookie in the world!  :yup:

This article or section is in need of attention from an expert on the subject.
AmbassadorI am one of the
Posts: 1,956
Posted: 24 Mar 2009, 4:24pmSubject: Re: The Cooking Thread
anyone got any good slow cooker meals?

lookin for a wicked beef and veggie stew
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Posts: 1,125
Posted: 24 Mar 2009, 5:06pmSubject: Re: The Cooking Thread
OR, considering you have the cooker, you could always make some real food with it!


Get some diced beef and whatever root vegies you want to add in (eg. carrot, potatoes), plus celery is a must IMO. Try to get about equal parts of each of these items, whatever amount depends on how big a stew you want to make. (Keep in mind: because it's a long process, you might want to make a larger amount at once and freeze some for later.) You'll also need a stubby of stout for every 250g beef (Coopers ftw), a small tin of tomato paste, a couple tablespoons of flour and some finely chopped onion and garlic.

Coat the beef with flour and add to cooker with onion, garlic, salt and pepper (you want to cook this around 180º, so if the cooker doesn't go this high you may wish to do this part in a baking dish in the oven). Cook until beef is browned then add vegies, stout and tomato paste to the cooker. Cover and simmer for about 2-3 hours, stirring occasionally. Season before serving (any extra salt/pepper if needed and some thyme or parsley). If it's looking too dry, just add a little water - if it's looking too wet, remove the lid while simmering.


A stew is pretty hard to fuck up and it's bound to taste better than any packet (sorry Nessa!). I like a handful of whole almonds thrown in, too. They soften up alot but still add a nice change in consistency. Enjoy!
GlockPosts: 9,851
Posted: 24 Mar 2009, 5:08pmSubject: Re: The Cooking Thread
Quote from: Nessa on 24/03/2009, 04:31 PM
Some of the packet mixture stuff is nice and there's some especially for slow cookers, McCormick is one of the brands.... http://www.mccormickslowcookers.com.au/

I'm a big fan of Maggi's Lamb Casserole packet mix. Add several lamb chops, cubed onion, cubed carrot, cubed potato and a tin of crushed tomatoes plus frozen peas - easy as and tastes great.
khemPosts: 16,663
Posted: 24 Mar 2009, 5:16pmSubject: Re: The Cooking Thread
i'd be keen on some slow cooker recipes for indian dishes if anyone has some...

:yup:
Fluke.~Daft Punk~.
Posts: 7,841
Posted: 24 Mar 2009, 5:18pmSubject: Re: The Cooking Thread
Quote from: khem on 24/03/2009, 05:16 PM
i'd be keen on some slow cooker recipes for indian dishes if anyone has some...

:yup:


get ingredients for curry, chuck it all in the slow cooker, press play.
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Dyslexics are teople poo.
khemPosts: 16,663
Posted: 24 Mar 2009, 5:19pmSubject: Re: The Cooking Thread
do you need to brown any ingredients before throwing it in the cooker?
NessaPosts: 1,641
Posted: 24 Mar 2009, 5:25pmSubject: Re: The Cooking Thread
Quote from: Rya on 24/03/2009, 05:06 PM
OR, considering you have the cooker, you could always make some real food with it!


Get some diced beef and whatever root vegies you want to add in (eg. carrot, potatoes), plus celery is a must IMO. Try to get about equal parts of each of these items, whatever amount depends on how big a stew you want to make. (Keep in mind: because it's a long process, you might want to make a larger amount at once and freeze some for later.) You'll also need a stubby of stout for every 250g beef (Coopers ftw), a small tin of tomato paste, a couple tablespoons of flour and some finely chopped onion and garlic.

Coat the beef with flour and add to cooker with onion, garlic, salt and pepper (you want to cook this around 180º, so if the cooker doesn't go this high you may wish to do this part in a baking dish in the oven). Cook until beef is browned then add vegies, stout and tomato paste to the cooker. Cover and simmer for about 2-3 hours, stirring occasionally. Season before serving (any extra salt/pepper if needed and some thyme or parsley). If it's looking too dry, just add a little water - if it's looking too wet, remove the lid while simmering.


A stew is pretty hard to fuck up and it's bound to taste better than any packet (sorry Nessa!). I like a handful of whole almonds thrown in, too. They soften up alot but still add a nice change in consistency. Enjoy!


Sounds yum! :drool:

I only suggested the packet stuff if you cbf preparing it all ;)


Who Cares What Everyone Else Thinks!
NessaPosts: 1,641
Posted: 24 Mar 2009, 5:25pmSubject: Re: The Cooking Thread
Quote from: khem on 24/03/2009, 05:19 PM
do you need to brown any ingredients before throwing it in the cooker?

Don't think it matters, but I always do.


Who Cares What Everyone Else Thinks!
Fluke.~Daft Punk~.
Posts: 7,841
Posted: 24 Mar 2009, 5:34pmSubject: Re: The Cooking Thread
Quote from: khem on 24/03/2009, 05:19 PM
do you need to brown any ingredients before throwing it in the cooker?

no. it will end up more tender that way.
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NessaPosts: 1,641
Posted: 24 Mar 2009, 5:42pmSubject: Re: The Cooking Thread
Cheap! Mine only cost about $25 and its a Kambrook brand...

Have been told lamb shanks are awesome cooked in them....


Who Cares What Everyone Else Thinks!
LeezeeThe right honourable
Posts: 3,309
Posted: 24 Mar 2009, 9:17pmSubject: Re: The Cooking Thread
Browning promotes the Maillard reactions, the complex reactions between amino acids and sugars in the meat. This reaction cannot occur at 100 degrees, hence, you should brown your meat before cooking if you wish the flavours of this process to exist in the final product.

In fact, meat is only 'sealed' to promote these reactions and provide the flavours created. A 'sealed' piece of meat and a non 'sealed' piece of meat of equal weights will lose the same amount of moisture if placed in the oven together. The sealing is to promote the Maillard reactions, and has no effect on "keeping the juices in". I know which piece of steak I'd rather eat though.

Then again if you cbf'd then just chuck it all in, it'll still taste yummy.


As for recipes, I'm sure anything that normally takes a while to simmer is a candidate for slow cookers. If you want the best possible product though, you should do the frying steps as normal before hand then throw it all in and let the slow cooker do the rest.


Lamb shanks are surely the most perfect candidate for a slow cooker!


chrisPosts: 6,939
Posted: 25 Mar 2009, 9:19amSubject: Re: The Cooking Thread
yeah you can do it anyway really.

like liam said, the end result is tasty tasty food.

easiest way to make a hearty meal ever!
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LaurenPosts: 1,983
Posted: 25 Mar 2009, 9:58amSubject: Re: The Cooking Thread
pressure cookers all the way.


you get the same result in like 30 minutes.

my mum has always had one, i will definitely be getting one when i move out.
LaurenPosts: 1,983
Posted: 25 Mar 2009, 12:52pmSubject: Re: The Cooking Thread
 :lol:
StrykeSuper Hyper-Mega
Posts: 6,118
Posted: 25 Mar 2009, 1:11pmSubject: Re: The Cooking Thread
Quote from: headache on 25/03/2009, 12:26 PM
You know that what you really want is a deep fryer.

 :lol:
When I die. I want to be frozen. And if they have to freeze me in pieces, so be it. I will wake up stronger than ever, because I will have used that time, to figure out exactly why I died. And what moves I could have used to defend myself better now that I know what hold he had me in.
headachePosts: 7,887
Posted: 25 Mar 2009, 3:37pmSubject: Re: The Cooking Thread
Quote from: Quazza on 25/03/2009, 01:16 PM
haha

Oh man, it was a hot topic for a while. Just after i uttered the words "0o0o0 i could deep fry pies" i realised that deep fryers are not for me

:rofl:

Imagine deep frying KFC chicken :jawdrop:
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Posts: 1,125
Posted: 25 Mar 2009, 4:44pmSubject: Re: The Cooking Thread
Quote from: khem on 24/03/2009, 05:19 PM
do you need to brown any ingredients before throwing it in the cooker?

Especially with chicken curries I've found personally, you want to brown the meat first to keep it together. The fibres seem to break apart if you don't and it turns into a mushy consistency, rather than the effect of eating bites of meat. When eating meat, I really like the effect of eating bites of meat.

Trust Liam, however, he actually knows about this shit!  :biggrin:
EzPosts: 4,532
Posted: 25 Mar 2009, 5:02pmSubject: Re: The Cooking Thread
Quote from: Quazza on 25/03/2009, 01:16 PM
Oh man, it was a hot topic for a while. Just after i uttered the words "0o0o0 i could deep fry pies" i realised that deep fryers are not for me

 :lol: :lol: :lol: :lol: :lol:

Quote from: Rya on 25/03/2009, 04:44 PM

Trust Liam, however, he actually knows about this shit!  :biggrin:

Liam I have an enquiry. You work at the Marble Bar. Please explain to me why Lunchtime meals there are so crap! I got the Veg Lasagna once there and it had chunks of really thick pumpkin in it, it was like eating only soft sliced pumpkin with no taste! Couldnt believe it.

The mexican make your own meal dish is crap too.

Is it just the lunch menus that are crap? When do you work there? What is your opinion on the food there. Maybe it is only good when you work there. Or maybe you dont cook there? I have tried encouraging some boozy friday lunches there with my workmates and they just wont go there. We have all had bad experiences. The Union is where its at.

Please advise :)
LeezeeThe right honourable
Posts: 3,247
Posted: 25 Mar 2009, 5:47pmSubject: Re: The Cooking Thread
I do work there, but I have no input into the menu and rarely actually prepare the food (I don't really work there much).


I work elsewhere though, so it's only a small, part time thing for me.

My opinion? Ummm, I guess it's adequate pub food, I'd be quite happy to go there after 5 and grab a schnitzel, squid, garfish, stirfry etc for $10. In fact the snittas there aren't deep fried, which puts them well above 95% of other pubs in Adelaide, although some might not like them cooked this way because it's not what they're used to.

That's about it I guess. If you've had a bad experience, don't go back unless a few people tell you otherwise, same with anywhere really.

P.S. I like the fajitas. icon_cry
Where can I find such a non-orientable manifold?
Rya[advertise here]
Posts: 813
Posted: 25 Mar 2009, 10:13pmSubject: Re: The Cooking Thread
When you make your own it's still being made by a chef. Erika just has to make her own.
LeezeeThe right honourable
Posts: 3,247
Posted: 26 Mar 2009, 2:51pmSubject: Re: The Cooking Thread
Quote from: Lauren on March 25, 2009, 09:58:55 AM
pressure cookers all the way.

I have a pressure cooker but I've never used it. It's coming up to lamb shank season though, imagine having a whim for lamb shanks then eating them within half an hour!@1 Yesssssssssss. Can't wait to give it a crack. Apparently it might also double as a slow cooker, as discussed earlier in this thread, but I'm yet to get it out and try.

Quote from: headache on March 25, 2009, 12:26:12 PM
You know that what you really want is a deep fryer.

I really want a deep fryer, but alas, no room. Or is there...

I want to make buffalo wings with hot sauce, always a hit.

Quote from: Rya on March 25, 2009, 04:44:15 PM
When eating meat, I really like the effect of eating bites of meat.
Quote from: Rya on March 25, 2009, 10:13:42 PM
When you make your own it's still being made by a chef. Erika just has to make her own.

 laugh
Where can I find such a non-orientable manifold?
GlockPosts: 8,682
Posted: 26 Mar 2009, 6:53pmSubject: Re: The Cooking Thread
Quote from: Leezee on March 26, 2009, 02:51:08 PM
I want to make buffalo wings with hot sauce, always a hit.

 laugh

Agreed.

Blue cheese dressing and or ranch with sticks of celery as a side is essential also! drool
headachePosts: 7,030
Posted: 27 Mar 2009, 10:00amSubject: Re: The Cooking Thread
Quote from: Leezee on March 26, 2009, 02:51:08 PM
I have a pressure cooker but I've never used it. It's coming up to lamb shank season though, imagine having a whim for lamb shanks then eating them within half an hour!@1 Yesssssssssss. Can't wait to give it a crack. Apparently it might also double as a slow cooker, as discussed earlier in this thread, but I'm yet to get it out and try.

I really want a deep fryer, but alas, no room. Or is there...

I want to make buffalo wings with hot sauce, always a hit.

 laugh

Lamb Shanks are the business, as are buffalo wings. Christ this is making me hungry icon_cry
more kicks than Daniel-san and Mr Miyagi
EzPosts: 4,555
Posted: 27 Mar 2009, 10:37amSubject: Re: The Cooking Thread
Quote from: Leezee on March 25, 2009, 05:47:32 PM
I do work there, but I have no input into the menu and rarely actually prepare the food (I don't really work there much).


I work elsewhere though, so it's only a small, part time thing for me.

My opinion? Ummm, I guess it's adequate pub food, I'd be quite happy to go there after 5 and grab a schnitzel, squid, garfish, stirfry etc for $10. In fact the snittas there aren't deep fried, which puts them well above 95% of other pubs in Adelaide, although some might not like them cooked this way because it's not what they're used to.

That's about it I guess. If you've had a bad experience, don't go back unless a few people tell you otherwise, same with anywhere really.

P.S. I like the fajitas. icon_cry

Yeah the snittys look alright but I don't really eat Schnitzels, as much as I love them.

Hmm,  maybe its the lunch menu/chefs thats  crap then. Old Lettuce, mushy food etc etc.

Quote from: Rya on March 25, 2009, 10:13:42 PM
When you make your own it's still being made by a chef. Erika just has to make her own.

Blah Blah Blah! Anyway I didn't get that dish. It was someone at my table who did. Rather make my own Mexican at home that eat it at a restaurant anyday. Can make it far better at home for a quarter of the cost.
LeezeeThe right honourable
Posts: 3,247
Posted: 8 Oct 2009, 8:53amSubject: Re: The Cooking Thread
Oh shit yeah. My newest addition:



Hand made from 2 kinds of steel, imported from Sakai, the home of the Samurai sword in Japan. Fap Fap.

Time to make some sushi!
Where can I find such a non-orientable manifold?
CaitPosts: 2,157
Posted: 2 Nov 2009, 4:42pmSubject: Re: The Cooking Thread
I just made some Chicken and Sweetcorn soup and a Honey Banana cake.

Chicken and sweetcorn is so retardedly easy. Some leftover roasted chicken, a can of creamed corn, 2 eggs, garlic and onion finely chopped, a litre of stock. Fry off the onion and garlic first, add the chicken, stock and corn, bring to the boil then drop to simmer. Season with salt and pepper to taste. When simmered for about half an hour, or more if you want, beat two eggs and pour in, stirring quite fast. This thickens it up beautifully!

Honey banana cake also mega easy.
1.5 cups sifted flour
1.2 cup sugar
125g butter
2 eggs
2 ripe nanas
a metric scoop of honey
1/2 cup milk.

Mash up the nana, pour in everything and mix it together for about 2 mins. It won't be smooth but make sure the butter's all mixed in.
Bake 180c (fan forced) 200c (not FF) for 40 mins. Do the skewer test and enjoy!

Yum!
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YakPosts: 1,760
Posted: 2 Nov 2009, 5:21pmSubject: Re: The Cooking Thread
Quote from: Leezee on October 08, 2009, 08:53:43 AM
Oh shit yeah. My newest addition:



Hand made from 2 kinds of steel, imported from Sakai, the home of the Samurai sword in Japan. Fap Fap.

Time to make some sushi!

Very nice!  How is it to use? What's it called? We're in need of some new knives.
"You'd be surprised how quickly you forget what's important when you've suddenly got everything you'd never thought you'd have" - Slash
LeezeeThe right honourable
Posts: 3,247
Posted: 20 Nov 2009, 5:45pmSubject: Re: The Cooking Thread
Quote from: Yak on November 02, 2009, 05:21:58 PM
Very nice!  How is it to use? What's it called? We're in need of some new knives.

It's awesome. Fiercely sharp. To be honest, this one is a bit of a toy, and when I say toy I don't mean that it isn't a serious knife, more that it is not really necessary to spend so much money on a knife but it's fucking cool if you're into that kind of thing.

It's a sakai sashimi knife and one will set you back about $500 to $1000 US. As I said though it's unnecessary to spend this much.


My standard answer for those needing knifes is:

Trident Chefs knife: http://www.everten.com.au/product/Wusthof-Trident-Chefs-Knife-Hollow-Edge-20cm.html

Victorinox paring knife: http://www.everten.com.au/product/victorinox-pointed-parer-black.html (replace as necessary)

Mundial Bread knife: http://www.everten.com.au/product/mundial-classic-25cm-serrated-slicer.html


I'd get a Japanese slicer like mine too now, great for carving roasts and stuff like that.

I don't know the best value one to get, macs are sick though, leaving this one and the trident on your kitchen bench will impress anyone who walks in: http://www.everten.com.au/product/Mac-Carving-Knife-Damascus.html

the non-damascus macs are cheaper and would do the same thing though, but wouldn't have the street cred...

And you need a steel.

Anyone who buys the set I just posted will probably never need to buy a knife ever again in their lifetime (except for the paring knife, but they are virtually disposable - even though they last about a year in a commercial environment which = ages at home). The paring knifes are really good for meth too.

You can get a fish knife if you need one, but you probably don't. This one will do: http://www.everten.com.au/product/Swibo-Boning-Knife-10cm.html
Where can I find such a non-orientable manifold?
Fluke.~Daft Punk~.
Posts: 7,910
Posted: 22 Nov 2009, 3:30pmSubject: Re: The Cooking Thread
made curried eggs earlier for sandwiches tomorrow and accidentally grabbed the ayam satay powder.

massive win right there.  thumbs-up
Straight Edge since 1994.

Dyslexics are teople poo.
GlockPosts: 8,682
Posted: 24 May 2010, 2:26pmSubject: Re: The Cooking Thread
As mentioned in the What's For Dinner thread I've been watching all sorts of great food being produced on this 24 hour cooking channel I have here called the Asian Food Channel.

One show in particular always look really inviting, it's called Licence To Grill and this guy just goes around and makes mad BBQ marinades, side dishes and other things that can be done on a BBQ or accompany BBQ meals.

This is the site for all the recipes they do on the channel. Search for Licence To Grill if you want to find some of those ones.

http://www.asianfoodchannel.com/recipes.php

I also suggest this Red Chile Steak With Beans dish by well-known US Mexican cuisine chef Rick Bayless. It looked awesome.

http://www.asianfoodchannel.com/recipes_details.php?urlname=red_chile_steak_with_beans

Please note, I haven't actually tried any of these dishes because I don't have a kitchen. icon_cry
khemAdministrator
Posts: 14,495
Posted: 24 May 2010, 2:28pmSubject: Re: The Cooking Thread
licence to grill is awsome, the dude has like 5 massive bbqs in the backyard and he cooks different stuff on each of them... was on fox ages ago, not sure if it is still on there, been a while since i have seen it...

GlockPosts: 8,682
Posted: 24 May 2010, 5:36pmSubject: Re: The Cooking Thread
Quote from: khem on May 24, 2010, 02:28:26 PM
licence to grill is awsome, the dude has like 5 massive bbqs in the backyard and he cooks different stuff on each of them... was on fox ages ago, not sure if it is still on there, been a while since i have seen it...

Yep! The smoking he does is awesome too, I've tried those little cans of wood chips before with OK results but building your own custom smoke pouch (selecting the wood you want and adding herbs too) is a much better idea!
headachePosts: 7,030
Posted: 24 May 2010, 8:02pmSubject: Re: The Cooking Thread
You can just use double thickness alfoil (or fold the normal one in half) and make your own smoke pouches. They work really well with the Webber. I've had better results using smoking pellets rather than chips though.

Also considering getting this thing, which looks awesome.

http://www.smokenator.com/WorkingDetails.htm
more kicks than Daniel-san and Mr Miyagi
YakPosts: 1,760
Posted: 26 May 2010, 4:53amSubject: Re: The Cooking Thread
Woops just saw this, delayed reaction much?!?!?

Well for the moment we have postponed out need for new knives, thanks to having our very own cheffy pants move in, he comes with a free set of chef knives.  I forgot what it was like to use sharp knives, I have lost time of how many times I have cut myself.  Thanks for the infor tho Liam, we will be sure to use it when we do need knives.

Quote from: Leezee on November 20, 2009, 05:45:59 PM
It's awesome. Fiercely sharp. To be honest, this one is a bit of a toy, and when I say toy I don't mean that it isn't a serious knife, more that it is not really necessary to spend so much money on a knife but it's fucking cool if you're into that kind of thing.

It's a sakai sashimi knife and one will set you back about $500 to $1000 US. As I said though it's unnecessary to spend this much.


My standard answer for those needing knifes is:

Trident Chefs knife: http://www.everten.com.au/product/Wusthof-Trident-Chefs-Knife-Hollow-Edge-20cm.html

Victorinox paring knife: http://www.everten.com.au/product/victorinox-pointed-parer-black.html (replace as necessary)

Mundial Bread knife: http://www.everten.com.au/product/mundial-classic-25cm-serrated-slicer.html


I'd get a Japanese slicer like mine too now, great for carving roasts and stuff like that.

I don't know the best value one to get, macs are sick though, leaving this one and the trident on your kitchen bench will impress anyone who walks in: http://www.everten.com.au/product/Mac-Carving-Knife-Damascus.html

the non-damascus macs are cheaper and would do the same thing though, but wouldn't have the street cred...

And you need a steel.

Anyone who buys the set I just posted will probably never need to buy a knife ever again in their lifetime (except for the paring knife, but they are virtually disposable - even though they last about a year in a commercial environment which = ages at home). The paring knifes are really good for meth too.

You can get a fish knife if you need one, but you probably don't. This one will do: http://www.everten.com.au/product/Swibo-Boning-Knife-10cm.html
"You'd be surprised how quickly you forget what's important when you've suddenly got everything you'd never thought you'd have" - Slash
CaitPosts: 2,157
Posted: 26 May 2010, 10:22amSubject: Re: The Cooking Thread
I French roasted a duck the other night, and made the sauce from the pan juices.
Get a duck, pat dry in and out, trim the fat, rub over with a little olive oil and season well. Stuff cavity with garlic and whatever you want to flavour the duck in the end. I used lemon and orange slices.

Make a mirepoix. I am typing this from memory.
Minced onion
3 cloves garlic, unpeeled but slightly crushed
minced carrot
bay leaf
1 spring thyme
1 stick celery, chopped.
1 thick slice of orange
1 thick slice of lemon.

Oven at 220. Roast the duck on one side for 20 mins. Pour off the excess fat (reserve for potatoes!) then baste and turn on its other side.
Roast for another 20 mins, pour off fat, baste and turn breast side up.
Drop oven to 200. Roast for 30 mins with roastable vegies added to the pan.

take out duck and veg, keep to the side, warm, covered with foil.

Add a cup of stock to the pan and boil the hell out of it, scraping and stirring the mirepoix vegies. This will turn into a VERY nice, slightly citrussy sauce.  Strain it into a gravy float, pressing hard on the mirepoix vegies to get all the flavour out. Season to taste.

Pour a little bit over the duck and put duck back in the oven for 10 mins to crisp up the skin.

Serve!!!
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headachePosts: 7,030
Posted: 26 May 2010, 11:38amSubject: Re: The Cooking Thread
I made a duck recently too. Smashed up some sage and salt in the mortar and pestle and rubbed it all over, cooked it with a quartered orange and bunch of sage inside on a bed of garlic, carrot, celery and onion (mirepoix, god it's good). Served it with a spiced plum chutney. drool


And speaking of knives, got this recently and I'm fkn loving it.


As it's quite a bit bigger than the knife I was used to, the first time I used it, I managed to stick the point right into my finger. laugh
more kicks than Daniel-san and Mr Miyagi
GlockPosts: 8,682
Posted: 10 Jun 2010, 11:49pmSubject: Re: The Cooking Thread
I just found this great blog about cooking and random food stuff.

http://davescupboard.blogspot.com/

I'd be real keen to try making my own smoked and cured meats someday. The Smoked Guinea Fowl recipe looks awesome, I guess chicken could be used for an easier to find meat.
headachePosts: 7,030
Posted: 29 Oct 2010, 10:54amSubject: Re: The Cooking Thread
BUMP!

Ok people, I'm in the market for a covered sauté pan and need some recommendations. The only requirements are as follows:

Must have a lid
26-30cm size range
Oven suitable

It will not be seeing any induction cooking, so an induction compliant pan is not necessary.

I'm expecting to spend between $150-$200.

K GO! biggrin
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QuazzaPromoters
Posts: 12,398
Posted: 29 Oct 2010, 11:10amSubject: Re: The Cooking Thread
Subbo might be able to hook something up for ya mate. Can ask if ya want?
"MDMA doesn't change the fact that you're a dickhead. Don't hug me." James M

"if you don't like the beat, then seriously, fuck you, you're a piece of shit and you should never listen to hip hop ever again!" Headache

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MACROPromoters
Posts: 919
Posted: 29 Oct 2010, 12:03pmSubject: Re: The Cooking Thread
Quote from: headache on October 29, 2010, 11:26:07 AM
Please do icon_biggrin

I was looking at that one actually. Still haven't decided if I want a clear lid though.

Its not, spec below;

Construction: 5-ply copper⁄aluminum and alloy⁄stainless steel
Surface: Mirror polished stainless steel
Handle: Stainless steel, double riveted
Lid: Mirror polished stainless steel
Capacity: 4.25 litre
Dimensions: 30 x 9 (cm)
Weight: 3 kg
Origin: China
Induction compatible: No
Cleaning⁄care: Dishwasher safe, recommend hand washing
Warranty: 10 years
Additional features:


Internal capacity markings
Rolled rim for drip-free pouring
Helper handle for added control
headachePosts: 7,030
Posted: 29 Oct 2010, 12:59pmSubject: Re: The Cooking Thread
Quote from: MACRO on October 29, 2010, 12:03:49 PM
Its not, spec below;

Haha I can see that in the picture. I was just saying I hadn't decided yet. I'm leaning toward clear lid, but I don't really know why. laugh

Is there any real difference in their performance? Apart from being able to see through one and not the other of course.
more kicks than Daniel-san and Mr Miyagi
MACROPromoters
Posts: 919
Posted: 29 Oct 2010, 1:48pmSubject: Re: The Cooking Thread
Quote from: headache on October 29, 2010, 12:59:12 PM
Haha I can see that in the picture. I was just saying I hadn't decided yet. I'm leaning toward clear lid, but I don't really know why. laugh

Is there any real difference in their performance? Apart from being able to see through one and not the other of course.

Oh sorry dude. I dont know of any real advantages besides strength and the obvious that you already pointed out.
headachePosts: 7,030
Posted: 4 Feb 2011, 1:34pmSubject: Re: The Cooking Thread
Ended up getting a good deal on a big ass All-Clad saute pan and it's pretty fkn awesome. No non-stick bs either. Smiley


On a completely unrelated note, as we speak I'm making a Peking duck stock. Please give me some awesome ideas as to what to do with the finished stock.
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QuazzaPromoters
Posts: 12,398
Posted: 4 Feb 2011, 6:20pmSubject: Re: The Cooking Thread
Quote from: headache on February 04, 2011, 01:34:13 PM
Ended up getting a good deal on a big ass All-Clad saute pan and it's pretty fkn awesome. No non-stick bs either. Smiley


On a completely unrelated note, as we speak I'm making a Peking duck stock. Please give me some awesome ideas as to what to do with the finished stock.

soak pork in it
"MDMA doesn't change the fact that you're a dickhead. Don't hug me." James M

"if you don't like the beat, then seriously, fuck you, you're a piece of shit and you should never listen to hip hop ever again!" Headache

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headachePosts: 7,030
Posted: 5 Feb 2011, 9:21amSubject: Re: The Cooking Thread
laugh

Brilliant idea
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CaitPosts: 2,157
Posted: 7 Feb 2011, 12:18pmSubject: Re: The Cooking Thread
Quote from: headache on February 04, 2011, 01:34:13 PM
On a completely unrelated note, as we speak I'm making a Peking duck stock. Please give me some awesome ideas as to what to do with the finished stock.
Give it to me, that's what! Or make a duck and mushroom soup. SOOO GOOD!

Roast a duck and make a mirepoix from the stock. Extra ducky gravy!
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headachePosts: 7,030
Posted: 7 Feb 2011, 1:28pmSubject: Re: The Cooking Thread
I reduced some with wine/port into a jus and put it on my steak with sauteed mushrooms last night. drool


Might try the soup idea though actually. Even a french onion soup with duck stock in place of beef stock might be good. Hmmm, decisions, decisions.
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LeezeeThe right honourable
Posts: 3,247
Posted: 8 Feb 2011, 2:52pmSubject: Re: The Cooking Thread
Quote from: Cait on February 07, 2011, 12:18:53 PM
Roast a duck and make a mirepoix from the stock. Extra ducky gravy!

How do you do that?




I have a quail stock in the freezer from my delicious quail and duck feast, not sure what I'm gonna use it for but it smells nice!


In other news, I have all the parts required for my sous vide machine, just need to get home to build it!
Where can I find such a non-orientable manifold?
CaitPosts: 2,157
Posted: 10 Feb 2011, 8:33amSubject: Re: The Cooking Thread
Quote from: Leezee on February 08, 2011, 02:52:00 PM
How do you do that?
I have a quail stock in the freezer from my delicious quail and duck feast, not sure what I'm gonna use it for but it smells nice!
This is completely from memory so I may miss a bit...
Grate two carrots, an onion, a quartered orange, half a lemon (quartered) and 2 sticks of celery. Crush up some garlic too and pour in a cup of white wine. Rest the duck on the mix and roast it, turning occasionally. I think there's supposed to be some thyme in there.
When resting the duck get the mixture and add a little stock and start making gravy over a hotplate. Make sure you scrape up all the crunchy bits and smoosh them into the stock and it makes an awesome gravy. Citrussy and yum!
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headachePosts: 7,030
Posted: 10 Feb 2011, 3:00pmSubject: Re: The Cooking Thread
I think he was just being a prick and referring to your apparent magical ability to turn liquid into vegetables. laugh

Quote from: Cait on February 07, 2011, 12:18:53 PM
make a mirepoix from the stock
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LeezeeThe right honourable
Posts: 3,247
Posted: 10 Feb 2011, 7:17pmSubject: Re: The Cooking Thread
I was, but I'm glad I asked because the recipe sounds good. Then again, it's duck, it's always god. I was going to say good but I'm intentionally going to leave the typo there.

 drool


Where can I find such a non-orientable manifold?
CaitPosts: 2,157
Posted: 11 Feb 2011, 11:13amSubject: Re: The Cooking Thread
Quote from: headache on February 10, 2011, 03:00:07 PM
I think he was just being a prick and referring to your apparent magical ability to turn liquid into vegetables. laugh

doh icon_redface
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CaitPosts: 2,433
Posted: 22 Aug 2011, 11:05amSubject: Re: The Cooking Thread
I am so glad that Terry can make anything using a drill, welder and angle grinder. Take an ordinary 44 gallon drum, cut it in half, weld both sides together the wrong way around (so it looks a bit like an hourglass with the sides chopped off) and voila, we have ourselves a rotisserie. Get a $60 kit off ebay and away we go with tasty tasty meats slow cooked!

Add this to the pizza oven we built and it makes for a fine fine foody day!
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GlockPosts: 9,850
Posted: 22 Aug 2011, 11:22amSubject: Re: The Cooking Thread
Quote from: Cait on 22/08/2011, 11:05 AM
I am so glad that Terry can make anything using a drill, welder and angle grinder. Take an ordinary 44 gallon drum, cut it in half, weld both sides together the wrong way around (so it looks a bit like an hourglass with the sides chopped off) and voila, we have ourselves a rotisserie. Get a $60 kit off ebay and away we go with tasty tasty meats slow cooked!

Add this to the pizza oven we built and it makes for a fine fine foody day!

Awesome. Sounds like he did it the safe way as some 44 gallon drums will remain flammable depending on what was stored in them. I've heard of people cutting into them and...BOOM! You need to fill it with water or an inert gas first.

Beer kegs are even better for making BBQs and spit roasters out of because they are stainless steel. Obviously they are are harder to find though due to the value of the metal they are made from. We have one in our shed back home that inexplicably found its way there from the back of a local pub during a large party once. :lookaround:
CaitPosts: 2,433
Posted: 22 Aug 2011, 12:25pmSubject: Re: The Cooking Thread
Luckily this 44 gallon drum was used to store orange juice prior to becoming a rotisserie.
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GlockPosts: 9,850
Posted: 22 Aug 2011, 12:57pmSubject: Re: The Cooking Thread
Quote from: Cait on 22/08/2011, 12:25 PM
Luckily this 44 gallon drum was used to store orange juice prior to becoming a rotisserie.

Ah nice. Yes, that's the other option, food grade drums.
CaitPosts: 2,433
Posted: 5 Sep 2011, 9:18amSubject: Re: The Cooking Thread
Behold! The Rotisserie! And I've attached a pic of the Pizza Oven in full flight.

image not archived: 291884_10150768938545117_744450116_20358965_284372

image not archived: 185312_10150711449610117_744450116_19651658_201986
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headachePosts: 7,887
Posted: 5 Sep 2011, 9:23amSubject: Re: The Cooking Thread
:drool:
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GlockPosts: 9,850
Posted: 5 Sep 2011, 12:29pmSubject: Re: The Cooking Thread
That is awesome. I'd like to see an after shot of that pizza if you've got one. That's one heck of a crust lol.
headachePosts: 7,887
Posted: 5 Sep 2011, 12:50pmSubject: Re: The Cooking Thread
Made a roast pork last night. Cut slits all over it and stuffed them with garlic and rubbed a mix of sage, garlic, salt, black and cayenne pepper all over the roast. Broke out the Weber for the first time in aaaaages (god it's awesome) and smoked it with applewood pellets. Applied a brown sugar, vinegar, soy sauce glaze every ten or so minutes for an hour, made a gravy with the drippings and some leftover glaze and stock. Fuck me, it was so good. Just had the leftovers for lunch. :drool:
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GlockPosts: 9,850
Posted: 5 Sep 2011, 3:16pmSubject: Re: The Cooking Thread
Well my cooking today was not a scratch on those last couple of posts but I was pretty pleased to pull off 3/4 of a full English in a small 1.1L rice cooker for brunch today lol!

Consisting of:

2 x bacon & cheese sausages
3 x rashers of bacon
2 x eggs
2 x tomato halves
2 x slices of toast

It got a bit cramped in there but it all came through in the end. Mmmmmmmmmmmmmmmmmm. :drool:
CaitPosts: 2,433
Posted: 6 Sep 2011, 11:45amSubject: Re: The Cooking Thread
Quote from: Glock on 05/09/2011, 12:29 PM
That is awesome. I'd like to see an after shot of that pizza if you've got one. That's one heck of a crust lol.
The crust puffs up like that during cooking, it's crispy outside and fluffy on the inside. No after shots I am afraid... it was eaten too fast!
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Posts: 1,125
Posted: 6 Sep 2011, 11:41pmSubject: Re: The Cooking Thread
My wife doesn't like any fish other than the frozen and crumbed pieces of cardboard that you get at the supermarket. I've been telling her that I would try some different ideas and find a way to get her to like it. This is my first attempt (which she loved by the way)...

Pan-fried flathead in olive oil, butter, fresh sage and caper berries, finished with lemon juice. Caramelised fennel and walnuts with brown sugar, deglazed with white wine. Salsa of mango, chick pea, Spanish onion, cucumber, capsicum and apple mint. I also added steamed green beans so I knew there was at least something she would like!

image not archived: 316776_10150364142776757_748426756_9749062_8185441
CaitPosts: 2,433
Posted: 7 Sep 2011, 9:37amSubject: Re: The Cooking Thread
Yuuuuum!

The only reason i don't eat more fish is that I am petrified of bones. I stick to things like tuna, salmon, barra, basa etc that I know have big fat fillets that are pretty much guaranteed not to have bones.
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