antifreezeThe guy with the goods!Join Date: 2003-05-12Member: 16232Members, Constellation
edited June 2004
WTH. After MonsE's long absence hes posting like some king ok kinky ***** today, lol. Anyway....
My recipie <u>Im hungry beans on toast</u> <u>You Need</u> 1 Can of beans 4 slices of bread
<u>How to burnanate</u> removes beans from tin, and place in a non metalic recepticle. Thorw in microwave and stick on full for 3 mins. Burn bread in toaster. Put toast on plate cover with beans and your done.
Ill get a decent recepie on when i remember how to cook it, lol.
antifreezeThe guy with the goods!Join Date: 2003-05-12Member: 16232Members, Constellation
<!--QuoteBegin-MonsieurEvil+Jun 1 2004, 10:07 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (MonsieurEvil @ Jun 1 2004, 10:07 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-Fam+Jun 1 2004, 03:41 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (Fam @ Jun 1 2004, 03:41 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> Almost exactly the same recipe, but instead of Pizza sauce, reduce one can of chopped tomatoes in a pan on a high heat for approx 8 minutes, mixing in tomatoe puree, some pinapple juice and some of the dried herbs, and seasoning to taste. Then use this mixture instead of crappy shop bought stuff.
Damn you MonsE, stealing my culinary masterpieces! <!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd--> Bah nubikin - I know what passes for pizza sauce in your land - I definitely agree that if you are British you should NEVER EVER EVER NEVER EVER use pizza sauce from a can, and instead follow Fam's directions. However, if you are in a normal country, good quality canned sauce is fine.
Edit: in fact, if you are British then you should really just order out for all your meals - I recommend you call France on their 800 number. <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> lol, just noticed this... What are you trying to say about the UK<Evil Eyes> By the way if any of you order pizza from pizza hut monks cross york (yes im looking at you fam, and emsee) i will hit you with a rake!
The following are the best cheesy olive things you will ever have. On earth. Ever. Make a huge batch for a party and everyone will be your instant friend and love you, or just make them as a snack. Careful though, they come out of the oven hot.
Mix 1/4lb of cheddar cheese 1/4th stick margarine/buddah (butter) 3/4th cup of flour 1/2 Tsp. (that's a teaspoon folks) paprika (that's a spice folks)
Once this has been suitably mixed, wrap it around a bunch of olives (one by one, not in a whole bunch, duh). Then throw it in a 400 degree oven for 12 minutes, and enjoy the greatest food man has to offer.
A big thank you to Omegaman!, Soylent Green, MonsE and others who have given me some actual new recipes to try. If you've got 'em, keep 'em coming! Oh, and a smack on the head to BlackPlague for being impressively unfunny with a stale image macro.
Oh, here's a quick one: Filled baguettes for two
1 french baguette - the more fresh, the better 1 red onion some cheese - whichever type suits your tastebuds 2-3 tomatos, depending on size some butter/margarine - whichever is closest assorted spices
Heat the oven to about 200 degrees celsius. Break the baguette into two halves of equal lenght, then cut an incision from the top to the bottom of each half. If you don't get my drift, imagine you are performing a surgery on the poor bread, so slice it open but do not let the knife go through the bread. Now spread the sides of the baguette so you can get the fillings in better.
Cut the onion vertically into two halves and chop it into half-circles. Then cut the tomato into 1/4 or 1/8 slices. Butter up the insides of the baguette, then place the onion bits and the tomato slices in it. Sprinkle some salt, pepper and ground bell pepper on them and then place thin slices of cheese on top. Stick them into oven and bake until the cheese melts (about 5 minutes should do). The result is a crunchy, tasty bread that will serve as a meal for two small persons, or as a snack for two people with more standard an appetite.
2 slices sourdough. Get the best sourdough you can, preferably in thick slices. Cream cheese. Toaster. Clean knife.
Put the bread in the toaster. Toast until crisp and crunchy but not burnt. Use the knife to spread the cream cheese over one slice of bread. My general rule of how much cream cheese is that the layer of cream cheese should be half as thick as one of the slices of bread. Thicker bread, use more cream cheese. Scrape the excess cheese left on the knife onto the other slice of bread, toss the knife in the dishwasher, and put the two slices of bread together. Enjoy with chocolate milk (drink it through a straw) or Pepsi.
The more carefully you prepare it, the better it is.
Okay, all these "joke" recipies are getting out of hand and stupid. Let's post GOOD recipes, okay?
<b>Microwaved potato that doesn't taste like crap</b>
<i>Ingredients</i> - Potatoes (Your choice of amount and type) - Butter or margarine - Bay leaves (One for each potato) - Salt and ground black pepper - Large plastic bag (Ziploc bags or whatever you call them)
<i>Directions</i> Cut a slit through each potato (About half-way through) and put bay leaves and pepper in each one. Rub butter or margarine on the potato and sprinkle salt on it. Put each potato in the plastic bag and fold the bag over itself, then microwave it on high for 12-20 minutes. (Depending on how soft you want the potatoes and how powerful your microwave is. Be careful not to leave them in for too long otherwise they'll get stale.)
Hmmm, there are some good ones in here. Let's talk "Healthy Chicago Style Hot Dogs"!
1 pack Hebrew National kosher beef franks, 97% fat free variety. 1 pack whole wheat buns 1 yellow onion 1 cucumber 2 medium red ripe tomatoes 1 jar whole pickled jalapenos 1 jar pickle relish ( I recommend Mount Olive brand, from a few miles away here in North Carolina) Celery salt Yellow mustard
Chop onion finely. Slice cucumber into chips. Cut tomatoes into quarters. Slice hot dogs width wise in a spiral (cuts roughly an inch apart). On an open BBQ grill, grill up the dogs until they begin to slightly blacken. Put hot dog onto buns, add onion, cucumber, tomatoes, jalapenos, relish, mustard, and garnish liberally with celery salt. You now have a delicious and authentic Chicago Dog, with only 3 grams of fat per dog. Yum!
<!--emo&:0--><img src='http://www.unknownworlds.com/forums/html//emoticons/wow.gif' border='0' style='vertical-align:middle' alt='wow.gif' /><!--endemo--> <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> Yes. It's not like its 200 Kelvins or somesuch. A standard european cooking oven goes from room temp to 250 celsius, and I usually bake my pizzas at 225.
NarfwakJoin Date: 2002-11-02Member: 5258Members, Super Administrators, Forum Admins, NS1 Playtester, Playtest Lead, Forum Moderators, Constellation, NS2 Playtester, Squad Five Blue, Reinforced - Supporter, Reinforced - Silver, Reinforced - Gold, Reinforced - Diamond, Reinforced - Shadow, Subnautica PT Lead, NS2 Community Developer
<!--QuoteBegin-AllUrHiveRBelong2Us+Jun 1 2004, 01:55 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (AllUrHiveRBelong2Us @ Jun 1 2004, 01:55 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> A cooking secret? Just put salt on anything, and it will be good. Even anchovies.
I'm serious. <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> For the longest time I thought salt was evil. This is probably because my parents never cook with enough, and now I can't get enough of the stuff. In the words of IRC idlers everwhere, "salt ftw tbh bbq."
I've got to try one of these options for dinner tonight... I was gonna go with matzoh ball soup, but instead I think that McDonalds recipe looks good, as well as the olive-cheese bake. yumyum, I just need some olives
k, only because CForrester asked me via irc pm to post another one (not getting any lurve here folks!)
er, lets see, ah, the classic heart stopper.
Coconut Curry Chicken 1 can (say.. 255 ml) of coconut milk (angina-riffic!) 1-8 tablespoons of Pataks Madras Curry (depending on your taste) 6 chicken thighs, skin on. 1 onion 4 cloves garlic 2 tbl spoons vegetable oil 1/2 cup of chicken stock/broth
sear, on high heat, the chicken in the vegetable oil till the skin is nice and crispy on either side. reduce heat to med to cook chicken through. add garlic and onion both diced to chicken to brown.
mix coconut milk and chicken stock together, when chicken is cooked through, add sauce. feel free to tweak the amount of coconut milk/curry/broth to your liking.
simmer for 5 minutes, to heat sauce through.
serve on jasmine rice.
it's a knockout. eveyrone i've served this to LOVES it. like.. heroin addiction loving.
<!--QuoteBegin--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> </td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> Yes. It's not like its 200 Kelvins or somesuch.<!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd-->
That's about the sublimation point of carbondioxide so I sure hope that's not what you meant (brrrr!!)
<!--QuoteBegin-Soylent green+Jun 2 2004, 05:49 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (Soylent green @ Jun 2 2004, 05:49 AM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> </td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> Yes. It's not like its 200 Kelvins or somesuch.<!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd-->
That's about the sublimation point of carbondioxide so I sure hope that's not what you meant (brrrr!!) <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> Yes, I meant that you should bake in 200 celsius, not 200 kelvin, just to make a point about the huge differences between thermal measuring gauges. And yes, I do know that 200 kelvin is well below zero (was it about -73?) celsius.
Zig...I am Captain Planet!Join Date: 2002-10-23Member: 1576Members
edited June 2004
Ye Oulde Zigge's Tequila Tri Tippe Roaste w/Tequila Marinade
-1/2 cup fresh lime juice -1/2 cup chopped fresh cilantro -1/2 cup olive oil -1/3 cup soy sauce -1/4 cup tequila -7 garlic cloves, finely chopped -2 teaspoons grated lime peel -2 teaspoons ground cumin -2 teaspoons dried oregano -1 teaspoon ground black pepper
-2 2lb beef loin tri-tip roasts, trimmed
whisk marinade ingredients in a bowl, pierce/score meat all over. place meat in a large resealable bag; add marinade. seal bag. refrigerate a few hours or overnight, turning occasionally. when ready to cook, remove meat from marinade and discard marinade. grill meat to desired doneness, about 10min per side on medium high heat for medium-rare. Transfer to cutting board. Tent with foil and let stand for 10 minutes.
eat most heartily.
voila!
btw, this feeds about 6 dudes if you're grillin some potatoes, steaming some green beans, etc..
but if all you've got is bread and your fellas are hungry, a good-size tri-tip feeds two hungry people.
1 package Ramen instant noodles 2 cups water 1 egg
cook ramen, beat egg and pour it in.
eat.
say "yummy!" (or "damn, i wish i had more money") <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> get some Sambal Olek, or any garlic chili paste.
take a tsp of chili, 2 tsp of soy sauce, and 1 tsp of honey. mix.
ThansalThe New ScumJoin Date: 2002-08-22Member: 1215Members, Constellation
edited June 2004
hehe, MonsE hasa thing for low fat....
silly MonsE
Thansal's Meals:
1) Ramen w/Stuff 2 of the cheapest things on earth, Ramen, and Frozen veggies (I shop at costco) boil your 2 cups of H2O (2 minsin the microwave) put powdered death (spice pakage) and about 5 handfulls of frozen veggies (I use peas and corn). Pour water over. Add Noodles. Eat.
You can also add other things like: Garlic (fresh, choped/minced) Bokchoy (korean cabage, frikn good stuff, probably wana cook it first) Carots (cut small, don't have to cook em)
2) Mac And Cheese W/Stuff (note the theme) One Pack of Mac And Cheese (I use Key Food brand as it is basicaly Kraft, exept it is 3/$1), Cook as per directions. Nuke a few handfulls of frozen peas, add em to the Mac And Cheese.
Again, other things that work well: Cooked Carots. Frozen corn. Tomato.
3) Past Pancake (w/ Stuff is optional) Cook up a lb of pasta. toss with some olive oil (to keep it from sticking) and put it in the fridge to cool (this recepie is actualy designed for left over pasta)
Mix in a bowl (beat this realy well): 2-3 eggs (depends on egg size, and personal taste) salt/pepper/flavorings you like Greate parmesan (I like lots) a splash of milk.
Combine egg mixture and pasta (toss well)
In a large pan spread out the mixture about 1-3 in thick (I think thiner is better) cook. (when it is brownedon one side, flip, repeat).
Server with Red Sauce of some sort (canned works well).
Alterations: Pees/corn/your fav veggie.
You can also split up the pasta/egg mixture so that you can cook it up in smaller portions (this is best if you don't have a big pan).
Zocotto Bombeleta: <a href='http://ciaoitalia.com/recipes/zuccottocasanova.html' target='_blank'>Ok, they call it Casanova</a>
This is The Best Cake Ever! It is also stupidly simple (though you do need booze... <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html//emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif' /><!--endemo-->)
Oh, and for any one who actualy wants to know how to cook: <img src='http://images-eu.amazon.com/images/P/0026045702.03.LZZZZZZZ.jpg' border='0' alt='user posted image' /> This is one of the best (and most compleate) cookbooks out there It is now called "The All New All Purpose Joy of Cookin" (or simply the New Joy) At 35 USD it is kinda expensive, but it wil last you your entire life.
<!--QuoteBegin-Narfwak+Jun 2 2004, 04:20 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (Narfwak @ Jun 2 2004, 04:20 AM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> <!--QuoteBegin-AllUrHiveRBelong2Us+Jun 1 2004, 01:55 PM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td><b>QUOTE</b> (AllUrHiveRBelong2Us @ Jun 1 2004, 01:55 PM)</td></tr><tr><td id='QUOTE'><!--QuoteEBegin--> A cooking secret? Just put salt on anything, and it will be good. Even anchovies.
I'm serious. <!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd--> For the longest time I thought salt was evil. This is probably because my parents never cook with enough, and now I can't get enough of the stuff. In the words of IRC idlers everwhere, "salt ftw tbh bbq." <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd--> i really can't stand salt on most things, chips(fries to you americans) i have with no salt whatsoever whenever i can, peanuts, with small amounts of salt, and crisps(potato chips to you americans) those are just about the only 3 things i have salt on.
Seeing as i barely ever cook (only in school, damn Food tech lessons, droppin em this year <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html//emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->) and when i have cooked i never used salt.
But i seem to be able to deect the smallest amount of salt in anything, and it just doesn't taste very nice. My Grandma on the other hand (who is blind) puts absolute craploads of salt on everything, she's like a salt addict (or something)
dash oregano, black pepper, basil 1 lb. Kielbasa 1 stick of celery 1 green pepper 1 white onion 3 green onion 1 16-oz can of peeled tomatoes (whole) 1 8-oz can of tomato paste 1 clove of garlic (3 or 4 cloves if you're like me and love garlic) 1/2 lb. lean ground beef (optional)
1. heat a skillet with vegetable oil (or olive oil, if you have it) on med-high. 2. brown beef and garlic in the oil. 3. dice white onion and add it to the beef. 4. immediately after, add the tomatoes and tomato paste (you may want to cut apart the tomatoes with a spatula or something, if you don't want to eat whole tomatoes). 5. dice other vegetables and add them. 6. slice kielbasa into small chunks/slices and add them. 7. Add oregano and other seasonings to taste. 7. simmer on med-low, occasionally stirring for 30-45 minutes. 8. pour sauce over spaghetti, eat. 9. say "mmm, that was good"
ThansalThe New ScumJoin Date: 2002-08-22Member: 1215Members, Constellation
Some one I know suggested putting Kimchi in Ramen....
then again, he is korean and believes that kimchi belongs in just about everything <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html//emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif' /><!--endemo-->
What I had for lunch today: Onionburgers.
Take a burger size piece of ground beef. chop up about 1 small onion (1/2 a large one) per burger. mince one clove of garlic per burger. bread crumbs (like a handfull....) kneed all 4 together with any seasonings you like (cajun, worchester, s&p etc)
You should now have a few burgers that are barely staying together b/c of the onions, and some left over onions (if you don't, chop some more and continue kneeding). Toss everything on the plate into a pan with some oil. cook till burger is desired state (I like burnt <!--emo&:)--><img src='http://www.unknownworlds.com/forums/html//emoticons/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->)
Top with the extra cooked onions and other things as desired (chs, ktch, mstd, ltc, tom, mayo etc.)
Comments
As Caleb would say:
<i>I live... again!</i><!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd--> He is back.
1/2 cup of make up stuff
3 cups of dirt
4 cups of poop
read the picture to see what it smells like!
My recipie
<u>Im hungry beans on toast</u>
<u>You Need</u>
1 Can of beans
4 slices of bread
<u>How to burnanate</u>
removes beans from tin, and place in a non metalic recepticle. Thorw in microwave and stick on full for 3 mins. Burn bread in toaster. Put toast on plate cover with beans and your done.
Ill get a decent recepie on when i remember how to cook it, lol.
Damn you MonsE, stealing my culinary masterpieces! <!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd-->
Bah nubikin - I know what passes for pizza sauce in your land - I definitely agree that if you are British you should NEVER EVER EVER NEVER EVER use pizza sauce from a can, and instead follow Fam's directions. However, if you are in a normal country, good quality canned sauce is fine.
<!--emo&:D--><img src='http://www.unknownworlds.com/forums/html//emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->
Edit: in fact, if you are British then you should really just order out for all your meals - I recommend you call France on their 800 number. <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
lol, just noticed this...
What are you trying to say about the UK<Evil Eyes>
By the way if any of you order pizza from pizza hut monks cross york (yes im looking at you fam, and emsee) i will hit you with a rake!
Eat with Focus and Carapace, be sure you're quiet while you're doing it, as well, so you should also have a Silence snip placed on top of it all.
<!--emo&:D--><img src='http://www.unknownworlds.com/forums/html//emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->
Mix
1/4lb of cheddar cheese
1/4th stick margarine/buddah (butter)
3/4th cup of flour
1/2 Tsp. (that's a teaspoon folks) paprika (that's a spice folks)
Once this has been suitably mixed, wrap it around a bunch of olives (one by one, not in a whole bunch, duh). Then throw it in a 400 degree oven for 12 minutes, and enjoy the greatest food man has to offer.
1) Ask mom to make some food.
2) Wait.
3) Eat.
Oh, here's a quick one: Filled baguettes for two
1 french baguette - the more fresh, the better
1 red onion
some cheese - whichever type suits your tastebuds
2-3 tomatos, depending on size
some butter/margarine - whichever is closest
assorted spices
Heat the oven to about 200 degrees celsius. Break the baguette into two halves of equal lenght, then cut an incision from the top to the bottom of each half. If you don't get my drift, imagine you are performing a surgery on the poor bread, so slice it open but do not let the knife go through the bread. Now spread the sides of the baguette so you can get the fillings in better.
Cut the onion vertically into two halves and chop it into half-circles. Then cut the tomato into 1/4 or 1/8 slices. Butter up the insides of the baguette, then place the onion bits and the tomato slices in it. Sprinkle some salt, pepper and ground bell pepper on them and then place thin slices of cheese on top. Stick them into oven and bake until the cheese melts (about 5 minutes should do). The result is a crunchy, tasty bread that will serve as a meal for two small persons, or as a snack for two people with more standard an appetite.
<!--emo&:0--><img src='http://www.unknownworlds.com/forums/html//emoticons/wow.gif' border='0' style='vertical-align:middle' alt='wow.gif' /><!--endemo-->
2 slices sourdough. Get the best sourdough you can, preferably in thick slices.
Cream cheese.
Toaster.
Clean knife.
Put the bread in the toaster. Toast until crisp and crunchy but not burnt.
Use the knife to spread the cream cheese over one slice of bread. My general rule of how much cream cheese is that the layer of cream cheese should be half as thick as one of the slices of bread. Thicker bread, use more cream cheese.
Scrape the excess cheese left on the knife onto the other slice of bread, toss the knife in the dishwasher, and put the two slices of bread together. Enjoy with chocolate milk (drink it through a straw) or Pepsi.
The more carefully you prepare it, the better it is.
<b>Microwaved potato that doesn't taste like crap</b>
<i>Ingredients</i>
- Potatoes (Your choice of amount and type)
- Butter or margarine
- Bay leaves (One for each potato)
- Salt and ground black pepper
- Large plastic bag (Ziploc bags or whatever you call them)
<i>Directions</i>
Cut a slit through each potato (About half-way through) and put bay leaves and pepper in each one. Rub butter or margarine on the potato and sprinkle salt on it. Put each potato in the plastic bag and fold the bag over itself, then microwave it on high for 12-20 minutes. (Depending on how soft you want the potatoes and how powerful your microwave is. Be careful not to leave them in for too long otherwise they'll get stale.)
1 pack Hebrew National kosher beef franks, 97% fat free variety.
1 pack whole wheat buns
1 yellow onion
1 cucumber
2 medium red ripe tomatoes
1 jar whole pickled jalapenos
1 jar pickle relish ( I recommend Mount Olive brand, from a few miles away here in North Carolina)
Celery salt
Yellow mustard
Chop onion finely. Slice cucumber into chips. Cut tomatoes into quarters. Slice hot dogs width wise in a spiral (cuts roughly an inch apart). On an open BBQ grill, grill up the dogs until they begin to slightly blacken. Put hot dog onto buns, add onion, cucumber, tomatoes, jalapenos, relish, mustard, and garnish liberally with celery salt. You now have a delicious and authentic Chicago Dog, with only 3 grams of fat per dog. Yum!
<!--emo&:0--><img src='http://www.unknownworlds.com/forums/html//emoticons/wow.gif' border='0' style='vertical-align:middle' alt='wow.gif' /><!--endemo--> <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
Yes. It's not like its 200 Kelvins or somesuch. A standard european cooking oven goes from room temp to 250 celsius, and I usually bake my pizzas at 225.
Man, America sucks.
I'm serious. <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
For the longest time I thought salt was evil. This is probably because my parents never cook with enough, and now I can't get enough of the stuff. In the words of IRC idlers everwhere, "salt ftw tbh bbq."
er, lets see, ah, the classic heart stopper.
Coconut Curry Chicken
1 can (say.. 255 ml) of coconut milk (angina-riffic!)
1-8 tablespoons of Pataks Madras Curry (depending on your taste)
6 chicken thighs, skin on.
1 onion
4 cloves garlic
2 tbl spoons vegetable oil
1/2 cup of chicken stock/broth
sear, on high heat, the chicken in the vegetable oil till the skin is nice and crispy on either side. reduce heat to med to cook chicken through. add garlic and onion both diced to chicken to brown.
mix coconut milk and chicken stock together, when chicken is cooked through, add sauce. feel free to tweak the amount of coconut milk/curry/broth to your liking.
simmer for 5 minutes, to heat sauce through.
serve on jasmine rice.
it's a knockout. eveyrone i've served this to LOVES it. like.. heroin addiction loving.
That's about the sublimation point of carbondioxide so I sure hope that's not what you meant (brrrr!!)
That's about the sublimation point of carbondioxide so I sure hope that's not what you meant (brrrr!!) <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
Yes, I meant that you should bake in 200 celsius, not 200 kelvin, just to make a point about the huge differences between thermal measuring gauges. And yes, I do know that 200 kelvin is well below zero (was it about -73?) celsius.
-1/2 cup fresh lime juice
-1/2 cup chopped fresh cilantro
-1/2 cup olive oil
-1/3 cup soy sauce
-1/4 cup tequila
-7 garlic cloves, finely chopped
-2 teaspoons grated lime peel
-2 teaspoons ground cumin
-2 teaspoons dried oregano
-1 teaspoon ground black pepper
-2 2lb beef loin tri-tip roasts, trimmed
whisk marinade ingredients in a bowl, pierce/score meat all over. place meat in a large resealable bag; add marinade. seal bag. refrigerate a few hours or overnight, turning occasionally. when ready to cook, remove meat from marinade and discard marinade. grill meat to desired doneness, about 10min per side on medium high heat for medium-rare. Transfer to cutting board. Tent with foil and let stand for 10 minutes.
eat most heartily.
voila!
btw, this feeds about 6 dudes if you're grillin some potatoes, steaming some green beans, etc..
but if all you've got is bread and your fellas are hungry, a good-size tri-tip feeds two hungry people.
1 package Ramen instant noodles
2 cups water
1 egg
cook ramen, beat egg and pour it in.
eat.
say "yummy!" (or "damn, i wish i had more money")
1 package Ramen instant noodles
2 cups water
1 egg
cook ramen, beat egg and pour it in.
eat.
say "yummy!" (or "damn, i wish i had more money") <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
get some Sambal Olek, or any garlic chili paste.
take a tsp of chili, 2 tsp of soy sauce, and 1 tsp of honey. mix.
add to ramen.
mmmmmmmmmmmmmm.
silly MonsE
Thansal's Meals:
1) Ramen w/Stuff
2 of the cheapest things on earth, Ramen, and Frozen veggies (I shop at costco)
boil your 2 cups of H2O (2 minsin the microwave)
put powdered death (spice pakage) and about 5 handfulls of frozen veggies (I use peas and corn). Pour water over.
Add Noodles.
Eat.
You can also add other things like:
Garlic (fresh, choped/minced)
Bokchoy (korean cabage, frikn good stuff, probably wana cook it first)
Carots (cut small, don't have to cook em)
2) Mac And Cheese W/Stuff (note the theme)
One Pack of Mac And Cheese (I use Key Food brand as it is basicaly Kraft, exept it is 3/$1), Cook as per directions.
Nuke a few handfulls of frozen peas, add em to the Mac And Cheese.
Again, other things that work well:
Cooked Carots.
Frozen corn.
Tomato.
3) Past Pancake (w/ Stuff is optional)
Cook up a lb of pasta.
toss with some olive oil (to keep it from sticking) and put it in the fridge to cool (this recepie is actualy designed for left over pasta)
Mix in a bowl (beat this realy well):
2-3 eggs (depends on egg size, and personal taste)
salt/pepper/flavorings you like
Greate parmesan (I like lots)
a splash of milk.
Combine egg mixture and pasta (toss well)
In a large pan spread out the mixture about 1-3 in thick (I think thiner is better)
cook. (when it is brownedon one side, flip, repeat).
Server with Red Sauce of some sort (canned works well).
Alterations:
Pees/corn/your fav veggie.
You can also split up the pasta/egg mixture so that you can cook it up in smaller portions (this is best if you don't have a big pan).
Zocotto Bombeleta:
<a href='http://ciaoitalia.com/recipes/zuccottocasanova.html' target='_blank'>Ok, they call it Casanova</a>
This is The Best Cake Ever!
It is also stupidly simple (though you do need booze... <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html//emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif' /><!--endemo-->)
Oh, and for any one who actualy wants to know how to cook:
<img src='http://images-eu.amazon.com/images/P/0026045702.03.LZZZZZZZ.jpg' border='0' alt='user posted image' />
This is one of the best (and most compleate) cookbooks out there
It is now called "The All New All Purpose Joy of Cookin" (or simply the New Joy)
At 35 USD it is kinda expensive, but it wil last you your entire life.
I'm serious. <!--QuoteEnd--></td></tr></table><div class='postcolor'><!--QuoteEEnd-->
For the longest time I thought salt was evil. This is probably because my parents never cook with enough, and now I can't get enough of the stuff. In the words of IRC idlers everwhere, "salt ftw tbh bbq." <!--QuoteEnd--> </td></tr></table><div class='postcolor'> <!--QuoteEEnd-->
i really can't stand salt on most things, chips(fries to you americans) i have with no salt whatsoever whenever i can, peanuts, with small amounts of salt, and crisps(potato chips to you americans) those are just about the only 3 things i have salt on.
Seeing as i barely ever cook (only in school, damn Food tech lessons, droppin em this year <!--emo&:D--><img src='http://www.unknownworlds.com/forums/html//emoticons/biggrin.gif' border='0' style='vertical-align:middle' alt='biggrin.gif' /><!--endemo-->) and when i have cooked i never used salt.
But i seem to be able to deect the smallest amount of salt in anything, and it just doesn't taste very nice.
My Grandma on the other hand (who is blind) puts absolute craploads of salt on everything, she's like a salt addict (or something)
dash oregano, black pepper, basil
1 lb. Kielbasa
1 stick of celery
1 green pepper
1 white onion
3 green onion
1 16-oz can of peeled tomatoes (whole)
1 8-oz can of tomato paste
1 clove of garlic (3 or 4 cloves if you're like me and love garlic)
1/2 lb. lean ground beef (optional)
1. heat a skillet with vegetable oil (or olive oil, if you have it) on med-high.
2. brown beef and garlic in the oil.
3. dice white onion and add it to the beef.
4. immediately after, add the tomatoes and tomato paste (you may want to cut apart the tomatoes with a spatula or something, if you don't want to eat whole tomatoes).
5. dice other vegetables and add them.
6. slice kielbasa into small chunks/slices and add them.
7. Add oregano and other seasonings to taste.
7. simmer on med-low, occasionally stirring for 30-45 minutes.
8. pour sauce over spaghetti, eat.
9. say "mmm, that was good"
you mix in some mac'n'cheese,
you put a can of peas on top,
you mix it up,
's good.
</nerd>
then again, he is korean and believes that kimchi belongs in just about everything <!--emo&:p--><img src='http://www.unknownworlds.com/forums/html//emoticons/tounge.gif' border='0' style='vertical-align:middle' alt='tounge.gif' /><!--endemo-->
What I had for lunch today:
Onionburgers.
Take a burger size piece of ground beef.
chop up about 1 small onion (1/2 a large one) per burger.
mince one clove of garlic per burger.
bread crumbs (like a handfull....)
kneed all 4 together with any seasonings you like (cajun, worchester, s&p etc)
You should now have a few burgers that are barely staying together b/c of the onions, and some left over onions (if you don't, chop some more and continue kneeding). Toss everything on the plate into a pan with some oil. cook till burger is desired state (I like burnt <!--emo&:)--><img src='http://www.unknownworlds.com/forums/html//emoticons/smile.gif' border='0' style='vertical-align:middle' alt='smile.gif' /><!--endemo-->)
Top with the extra cooked onions and other things as desired (chs, ktch, mstd, ltc, tom, mayo etc.)