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Thanks for posting that, refii!
Now, if you feel like sharing that burger recipe with me by PM, then i wont mind at all.
And don't worry, i worked in a burger store, so i wont be opening any burger chain with your recipe. Or maybe i would.
I think it's like Sanji says though, the fresher and better the ingredients you start with, the better the result.
Which is also a shame, because when you have really great starting ingredients, it's better to eat them raw/fresh in a salad or at least not cooked (vegetables/fruit, not meat =p)
Oh, I also tried those fruit skewers he made in Skypeia (minus rat, snake and other vermin meat). I used scallops and shrimp, orange and lemon slices. It was good, I topped it with some juice from the lemon and orange and some pepper(love pepper)
If you ever get the chance, try fried plantains with salsa and melted cheese by the way, it's really good and surprisingly simple latin dish.
Last edited by Lohnt; November 03, 2007 at 07:01 AM.
The Best Oatmeal Raisin Cookies Ever
- 1/2 cup (1 stick) butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups packed light brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 1/2 cups quick-cooking oatmeal
- 1 cup raisins
- 1 1/2 cups chopped walnuts
- 1 teaspoon pure vanilla extract
- Cream together butter, shortening, and sugar in a bowl until fluffy.
- Add eggs and beat until mixture is light in color.
- Add buttermilk and vanilla.
- Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture.
- Fold in oatmeal, raisins, and walnuts, blending well.
- Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes @ 350 degrees F.
- Drizzle with Brown Butter Icing.
Brown Butter Icing
- 1/2 cup butter
- 3 cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons water
- In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally.
- Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla.
- Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency.
- Drizzle on warm cookies.
Thanks for posting that one, kaylee.
I'm gonna stay at home this weekend since i got nothing on my non-existing agenda. Maybe i'll make something and post it here.
Last edited by Ichimaru Gin n Tonic; November 13, 2007 at 01:03 PM.
yum *drools* Thanks for that, Kaylee, I'll have to try it. without the raisins, though >.>
My mom's been making this super holy crap good chocolate cake lately. I probably need to find the recipe and post it >.> it'd be a sin not to D=
My friends are having a barbecue tomorrow and I was wondering if anyone had some great cooking techniques. Right now all I have is hamburger patties but I can buy steak if you have a good recipe for it.
Also in your country do you have barbecues?
I think every country's got it's own Barbecue recipies, just got to look in the right places.
Here's my personal pork BBQ recipe:
1 1/2kg sliced pork belly (You need a nice ratio of meat to fat)
1 cup Pineapple juice
1 cup dark soy sauce
3 tbsp crushed black pepper
4 tbsp brown sugar
1 tbsp salt
1/4 cup sesame oil
Chili powder to taste (optional)
Just mix everything up and let it rest in the fridge for 24 hours (air tight container! don't get anything cross contaminated!) and another 10 mins before cooking. Use the excess liquids for basting.
You can add some papaya into the mix if you want to make sure that the meat is tender, just make sure that you reduce the resting period by a few hours and that you don't put in too much papaya (it may affect the flavor).
Last edited by Paper; March 29, 2009 at 10:37 PM.
wow! my mouth is watering right now (~_~)
I am making that this weekend. I never really thought about pineapple juice, I guess that would make it sweeter
Softer too, the acids are supposed to help in tenderizing, oh and the sugar helps make those nice grill marks when it caramelizes.
Here's another one, though I'm not sure if our fish sauce is available over there..
1 1/2 kg chicken legs
1/2 cup cane vinegar
1/2 cup "Patis" (Philippine fish sauce)
1 cup soy sauce (regular)
4 pcs Cayenne pepper
3 tbsp brown sugar
1/2 cup cooking oil
4-5 large pcs Panama Oranges/ "Calamansi"
salt and pepper to taste
Same procedure as the earlier one.
Last edited by Paper; March 30, 2009 at 02:52 AM. Reason: Added an ingredient
im sure its not too hard to get, okinawa is pretty close
Yeah, but Japanese fish sauce might be different... I've never really bothered to put them side by side and compare.
I'm not much of a manga person, but I do LOVE cooking!
If you're a University student, or just a regular person who wants to make something that is succulent, luscious, mouthwatering, or appetizing or what have you! Then this is your thread.
I unfortunately had to learn to cook the hard way. Yes, I don't have anyone to rely on or a "Mom" to rely on... (Since my parents are living in Winnipeg, and I'm living in Toronto for school) lol.
I play soccer for the varsity team, and at the end of the day my body needs a lot of healthy carbs, vegetables and protein to repair your muscles. (ESPECIALLY when you're a midfielder... the running is way too much. A lot more running than strikers and defense)
My main meal after intense soccer practices or games usually consist of a basic vinaigerette salad, Bolognaise Sauce with any preffered pasta(Very similar to Hamburger helper, but better testing, and NO MSG - that destroys your brain cells), and lastly a nice thin Diane steak.
Let's start with the salad:Classic Vinaigerette Salad
In a wooden-like salad bowl..
- Put 3 table spoon of olive oil.. extra virgin olive oil (very rich, and great in flavour)
-Dress 1 table of spoon of white wine vinegar
-Add salt and pepper
The main secret is mixing or whisking(using a whisk) the vinaigerette(all 4 ingredients) in the bowl. Mix it around 30 - 45 seconds, in this way it thickens the vinaigerette, therefore making it nice and creamy.
As for the salad. I usually use rocket-leaf salad instead of the traditional lettuce. But that works too!
Now put the salad in, and mix well.
To finish off the delicious salad, start grating a nice block of Parmesan cheese!
There you have it, a nice classic tasting vinaigerette salad.
NEXT: BOLOGNAISE SAUCE
Making the Bolognaise meat sauce. Even at a low budget (yes students I'm talking to you), the average minced meat can be transformed to a delicious bologne sauce. Bologne sauce is the heart of the lasagna, but it can be used for any other pasta.
Shall we continue?
SEASONING & Vegetables
-Carrot and onion (A meat sauce for yourself. Good for two plates). You want to grate the onion and carrot. By grating the carrots and onions you help make it cook faster
-Make sure you have a nice hot pan in plan.
-add some olive oil
-Add the grated onions and carrots
-light season of salt and pepper
-Put two gloves of garlic in a garlic crusher. Crush and slice the garlic into the pan
-Then add dried Oregano
COOK FOR AROUND 2 minutes. We're not browning the vegetables here, just making it nice and moist.
-Now add the minced meat to the hottest part of the pan (the center of it), make sure its nice a moist, and start folding the vegetables and season onto the minced meat. Mix well for about a minute or two.
-Now create some space in the center of the pan and add some Tomato Puree, or Tomato Paste. Let the puree stay there for a while, and let it sweat (sweat as in let some of the water evaporate). By doing this you're getting rid of that bitter tar taste that most tomato puree have.
-Once that's done start mixing the puree with the rest of the ingredients.
-Add some red wine (not too much). Just follow your instincts. Perhaps two table spoon worth is good. This part is crucial as it adds an intense flavor to the Bologne sauce.
-Then add a bowl worth of chopped tomatoes. Mix well for a minute or two.
-Next, season the bologne with Worcestershire sauce. The worcestershire sauce adds some heat, spice, and importantly darkens the mince.
Now mix and cook for 5 or 6 minutes.
-Lastly, to give it a nice enriched flavour, add two table spoon of milk. It just gives a nice silk smooth finish. Mix well, and your sauce is ready.
For me, this takes around 10 - 12 minutes to make. (I usually have the boiled Pasta in place while making the sauce)
Steak Diane (Only when I'm still hungry)
Diane meat is cheaper than T-Bone meat, which is good for students with a low budget.
However, making excellent steak all depends on the way you make.
-First you want to trim that white fat in your steak. (I can't eat that stuff, not good if you're doing sports)
-The next secret is making it nice and thin. Traditionally there would be hammering, but in our case we want to get a nice rolling pin, and just roll the meat down and make it nice and thin. This way it tenderizes the meat without damaging (hammering)
-put salt and pepper on both sides. Swipe the meat with any excess salt and pepper.
-Now make sure you have a pot pan in place. Before you put in the steak, make sure the pan is hot. This is crucial.
-Place some olive oil on the pan.
-Place the meat on the pan
-Cook each side of the meat for 45 seconds.
Voila, You have your delicious Diane steak!
This takes roughly 4 minutes to make.
There you have it! You have a soccer man's meal. Rich in vegetables, MSG-free (Not those crap can-goods you buy), and healthy!
If you're a good cook. This whole meal should take 20- 30 minutes to make.
p.s - For you men out there. Cooking is an attractive thing for women. I make something similar to this when I have dates or what not.
I'll be posting some of my recipes later on.
All my cookings is inspired by Cheff Gordon Ramsay. The best cook alive.
For those who have any recipes that you'd like to share. This is your thread!
Share some of your awesome recipes!!
Last edited by Matthew; March 30, 2009 at 07:03 PM.
low budget food is awesome! I am going to make that sauce this weekend