Cooking Thread

[Wahrheit]

 

POST YA VIDEOS, YA RECIPES, YA PICS OF DELICIOUS FOOD (should be either food you made or pics of the recipe, preferably food you made)
 
I started cooking the summer before law school, and in a little over a year my food has become a hot commodity at the law school. Here's the first recipe I ever cooked, super simple stuff:
 

 
This is from a series called "Gordon Ramsay's Ultimate Cookery Course." It's got 100 recipes to stake your life on, kitchen tips, and more. Just lovely.
 
I'm also an avid reader of Serious Eats, and its column The Food Lab. Here is one of my favorites:
 
http://www.seriouseats.com/2016/06/food-lab-cuban-roast-pork-with-mojo.html
 

 
So, let's talk culinary.
 
Also, because I'm petty:
 

It's also very hard to make a completely non-political thread.

[bury the year]

http://www.justonecookbook.com/green-tea-white-chocolate-cookies/

 

 

Tried making these yesterday for a class today, but unfortunately the hand mixer I borrowed from my ex-gf (which dated back to like the 70s (the mixer not the ex)) crapped out halfway through. Spent 2 hours running about in the rain trying to find a Target that sold a mixer in my budget, but by the time I got back the butter lost all its moisture from being left in the fridge. Sigh. Threw in a bit extra butter to get the dough to stick, but now I don't know how they'll turn out. I'll probably just skip bringing them to class and will turn my roomies into guinea pigs.

[Wahrheit]

Ooh, these look good.

[(GigaDrillBreaker)]

I may not seem like the type, but I actually love cooking.

 

My favorite thing to make is as follows. Fair warning, I don't really have measurements for these because I can't be bothered to check exactly how much of stuff I am using.

 

Ingredients:

Chicken Breast

Butter. If you want to be healty, I guess you can use olive oil instead, but trust me it will taste better with butter.

1 Portobello Mushroom

Onion Powder

Salt

Pepper

Some old sour Chardonnay, or some new Chardonnay you got for a fancy-ass party before remembering Chardonnay is awful outside of being used as a cooking ingredient.

Block of Parmesan and a handheld grater.

 

How to do the cooking:

1. Mix the salt and pepper at a ratio of around 8:1. Add a pinch of onion powder, but seriously if you add too much it will be ruined.

2. Slice the chicken into long, medium-thin strips.

3. Roll the chicken in the seasoning, give it an even coating. Make sure not to overseason. Don't do it like you would a steak, because chickens and cows are very different. You want a bit less than that.

4. Saute the chicken. I'm not going to explain how to do this. Aim for a nice gold color.

5. For the sauce, start by setting the chardonnay in a saucepan at a low simmer, reducing it. Stir and check consistency occasionally.

6. Mince the mushroom finely. If you have one of those slap chop things, it is great for this. Saute it very lightly, then set aside.

7. When the wine is reduced, add some of the butter to get a nicer texture and less overpowering flavor. Olive oil probably won't work for this part. Maybe? I'm a fat fatty who cooks with butter.

8. Add the mushroom into the sauce. This helps add a bit more substance.

 

Serving:

Drizzle sauce on the sauteed chicken, then add parmesan on top to taste.

[Susie]

I love doing some good ol cooking, havent been able to recently though since I live on campus and they dont let you have stovetops or hot plates and stuff. Basic but a stirfry with rice noodles, soy sauce, oyster sauce, sriracha (or some spices or even both), spinach, green onions, and peppers is heavenly. I have a binder with some recipies from my cooking class a couple of years ago. If I find it ill post some of them up on here.

[Flash Flyer - Sakura]

 

(Yeah, I took this on my break at college, hence the chairs in BG of student lounge)

 

Basically yakisoba I made for lunch a couple weeks ago [well, I ate half of it before this pic was taken]. 

 

Anyway, a quick recipe (note that you can add/remove ingredients as you deem necessary). I tend to not take exact amounts unless otherwise noted below.

 

[spoiler=Read]

MAIN

• 2 packs of yakisoba noodles (you can opt for 1 pack if you don't want a lot; I use local store bought, but homemade works.)
• 1-2 slices of spam/luncheon meat (you can use leftover meat)
• 1/8 onion (preferably the sweet variety)
• Green onion (you can sub out standard onions for this, or have both kinds. I use ones grown in my backyard, which are smaller, but larger store-bought ones can work.)
• Bean sprouts or whatever vegetables you find appropriate. (Kimchi goes well)
• Fish cake / kamaboko (you should find this in the Asian section of the grocery store)

For flavoring, you have a few options in how you want stuff to taste. My case usually involves adding Asian chili sauce, kimchi powder (usually leftovers from instant noodles) and maybe other stuff depending on mood, so yeah, it ends up on the spicy end. Just make sure you mix the ingredients thoroughly and dilute if necessary. 

 

1. Preheat stove to medium / medium-high, depending on stove and frying pan. If you have a teflon-coated pan, you can avoid adding cooking oil (but otherwise add a little bit so things don't stick)

 

If you haven't cut the ingredients, make sure you do it while stove is heating up. (I usually do the cutting/mixing beforehand)

 

2. Once pan is heated up, add the main ingredients and mix them so it's evenly distributed. If you use green onions, I'd advise waiting until you turn off stove to add them. 

 

3. After a minute or so, add the sauce and then coat evenly (make sure noodles are coated with sauce). 

 

4. After you make sure stuff is mixed and cooked properly, turn off the stove. If you have green onions or decided to add fried egg in here (which is an option), add them now. If you add the former, mix it so the onions are distributed evenly. If you add egg, just cut it into thin slices and layer on top. 

 

NOTE: If you use dashi (or soup stock; either leftover from instant ramen or w/e), you can add it later after you turn off the stove and serve. Just mix water and dashi together (preferably 1-2 oz) and then pour on. 

 

NOTE 2: This serves 1-2 people; I usually end up making 3 packs of noodles if I cook dinner for parents and adjusting recipe accordingly. Modify this to your particular needs.

 

 

 

I know I handwrote one of my recipes, but don't know what happened to it. 

[Wahrheit]

I may not seem like the type, but I actually love cooking.

 

My favorite thing to make is as follows. Fair warning, I don't really have measurements for these because I can't be bothered to check exactly how much of stuff I am using.

 

Ingredients:

Chicken Breast

Butter. If you want to be healty, I guess you can use olive oil instead, but trust me it will taste better with butter.

1 Portobello Mushroom

Onion Powder

Salt

Pepper

Some old sour Chardonnay, or some new Chardonnay you got for a fancy-ass party before remembering Chardonnay is awful outside of being used as a cooking ingredient.

Block of Parmesan and a handheld grater.

 

How to do the cooking:

1. Mix the salt and pepper at a ratio of around 8:1. Add a pinch of onion powder, but seriously if you add too much it will be ruined.

2. Slice the chicken into long, medium-thin strips.

3. Roll the chicken in the seasoning, give it an even coating. Make sure not to overseason. Don't do it like you would a steak, because chickens and cows are very different. You want a bit less than that.

4. Saute the chicken. I'm not going to explain how to do this. Aim for a nice gold color.

5. For the sauce, start by setting the chardonnay in a saucepan at a low simmer, reducing it. Stir and check consistency occasionally.

6. Mince the mushroom finely. If you have one of those slap chop things, it is great for this. Saute it very lightly, then set aside.

7. When the wine is reduced, add some of the butter to get a nicer texture and less overpowering flavor. Olive oil probably won't work for this part. Maybe? I'm a fat fatty who cooks with butter.

8. Add the mushroom into the sauce. This helps add a bit more substance.

 

Serving:

Drizzle sauce on the sauteed chicken, then add parmesan on top to taste.

The next time you make this, try the following:

 

Start with the butter in the pan while you're still cooking the chicken. Use a spoon to baste the chicken with it a bit. Fry a few sprigs of fresh thyme. Add the mushroom and fry/saute it in the butter. Then deglaze the pan with the chardonnay and add the butter you normally use at the end. Stir to incorporate and simmer to reduce. Continue to baste the chicken occasionally with the sauce, and stir occasionally too.

[(GigaDrillBreaker)]

The next time you make this, try the following:

 

Start with the butter in the pan while you're still cooking the chicken. Use a spoon to baste the chicken with it a bit. Fry a few sprigs of fresh thyme. Add the mushroom and fry/saute it in the butter. Then deglaze the pan with the chardonnay and add the butter you normally use at the end. Stir to incorporate and simmer to reduce. Continue to baste the chicken occasionally with the sauce, and stir occasionally too.

I definitely will!

 

I mostly make it this way because it is lower-maintenance, but that definitely sounds worth the effort.

[Wahrheit]

I definitely will!

 

I mostly make it this way because it is lower-maintenance, but that definitely sounds worth the effort.

I mean, a benefit of this way is that you do it all in one pan. You don't have to baste very often at all, it just helps build flavor and cook more evenly. It's literally just taking a regular spoon and spooning the sauce over it every few minutes or something.

[(GigaDrillBreaker)]

It also would eliminate need for the rub.

[Wahrheit]

It also would eliminate need for the rub.

No, you still want to season. I only use salt and pepper, but you still season.

[Dad]

Next person who mentions or talks about not seasoning chicken in my presence is gonna feel my unholy black wrath.

 

Anyway, I got some of my mama's oven fried chicken and Imma share the recipe.  Here goes.

 

Oven Fried Chicken

 

Feeling lazy?  Don't wanna stand over the stove for an hour?  Try this.

 

Ingredients

 

1. One pound of skinless chicken breast or chicken legs (I'm a leg guy myself)
2. Salt
3. Pepper
4. Cayenne Pepper
5. Garlic Powder
6. All purpose flour
7. Cooking oil / olive oil / vegetable oil (it's really up to you)
8. 8-10 inch deep, oven safe pan

Mama's Directions

 

1. First things first.  Preheat that muhfuckin oven.  Set that sheet on 450 degrees, and let it do its thing fo you start messin with it.  
2. Wash that chicken.  You un know who done had they fingers on it or where its been.  Less you kilt it yaself.  Wash it anyway, don't be lazy.
3. In a separate bowl or container, mix your salt, pepper, garlic powder, and cayenne pepper with your all purpose flour.
4. Lightly, and I mean lightly sprinkle a coat of salt and pepper over your unseasoned chicken
5. Dunk that seasoned chicken in that flour and roll that sheet like your life depended on it.
6. Optionally, get you some eggs, break em, take that floured seasoned chicken, and put some bread crumbs on that jabroni.  Lotta crunch.
7. In your 8-10 inch deep pan, fill the pan about half way with your chosen oil product
8. Let it get hot in the oven.  Shouldn't take but bout 10 minutes.  Sometimes less.  Watch that sheet, don't let it burn off.  Don't worry, aint sheet gon happen to it.  Stop trippin.
9. When that oil is good n hot, stick that chicken in there.
10. Watch that chicken.  I'll tell ya right now, we don't time sheet in mama's house.  Iun know how long it take.  If I had to guess, maybe 45 minutes, depending on how big a piece of chicken you cookin.  But flip that sheet every once in a while so it cook evenly on both sides.
11. WATCH.  THAT.  CHICKEN.  If you let it burn cuz you thought I was bouta give you a approximate cookin time, thats yo problem.  

[Wahrheit]

 

Next person who mentions or talks about not seasoning chicken in my presence is gonna feel my unholy black wrath.

 

I knew this was coming as soon as I saw his comment and I'm so here for it.

[bury the year]

 

They came out deliciously. My concerns over the dough were unwarranted. The bottoms got a bit browner than I'd like, but hey, that's baking for you. Not very sweet, so the chocolate chips were needed.

[Wahrheit]

Browning is maillard reaction, so as long as they didn't burn, you're in good shape. Just makes them tastier.

[Βyakuya]

I don't have the time to cook, but I really like to try it since I love watching Gordon Ramsay's Youtube videos (not the cringy American reality TV clips). The only expertise I have is preparing vegetables and cooking ramen and breakfast foods, often putting ingredients into ramen. Stir-frying is also something I can oBut I really like to try any pasta or curry recipes since they seem simple to do and will last me. Anyone have good recipes for those?

[Wahrheit]

I don't have the time to cook, but I really like to try it since I love watching Gordon Ramsay's Youtube videos (not the cringy American reality TV clips). The only expertise I have is preparing vegetables and cooking ramen and breakfast foods, often putting ingredients into ramen. Stir-frying is also something I can oBut I really like to try any pasta or curry recipes since they seem simple to do and will last me. Anyone have good recipes for those?

Tons on Serious Eats. And if you read the articles from The Food Lab, you'll learn about why the recipe works and it'll help you be better at cooking it.

 

You should try some of Ramsay's recipes. He's got some really simple, delicious stuff.

[Wahrheit]

This week I made a sauce to go with my leftover pork tacos:

 

• ~1.5tbsp kosher salt
• 1tbsp olive oil
• Like an entire bunch of cilantro, chopped
• 1 jalapeno pepper, gutted and chopped into very small pieces
• 2 cloves of garlic, either finely chopped or grated with a microplane grater
• Juice of an orange
• Juice of 2 limes
• Black pepper to taste

 

Add all that to a mortar and pestle, in that order. Grind it up into a sauce/paste. Use only a small amount - the taste is strong, and it has a high liquid content that isn't obvious until you squeeze it and it all runs out onto the plate.

 

Tastes kinda like chimmichurri because it kinda is chimmichurri. I just had a bunch of extra ingredients because I didn't make mojo like I thought I was going to, so I came up with this and hoped it'd taste good. It does!

[Dad]

I made a shrimp and sausage pasta.  Side of brocolli.  Imma drop that fire ass recipe tomorrow after class.

[Wahrheit]

I made a shrimp and sausage pasta.  Side of brocolli.  Imma drop that fire ass recipe tomorrow after class.

Honestly your narration is likely to be the highlight of this thread.

[Dad]

I made a shrimp and sausage pasta.  Side of brocolli.  Imma drop that fire ass recipe tomorrow after class.

 

 

Honestly your narration is likely to be the highlight of this thread.

 

I deadass forgot about this.  School got a jabroni wound up, but Imma treat ya'll.  Here we go.

 

Mom's Four Cheese Shrimp and Sausage Pasta

 

First and foremost, you need a noodle of your choice.  I say your choice cuz ma has done this with spaghetti, farfalle, and tortiglioni.  It's good bruh, just pick a noodle.

 

The rest of the sheet I recommend:

 

Two pounds of andouille sausage

One pound of medium sized, peeled, uncooked shrimp (two pounds if you usin that small bullshit)

Half cup of mozzarella cheese

Half cup of provolone cheese

Half cup romano cheese

Half cup of parmesan cheese

Bout 2 cups of whip cream

1/2 cup of butter

(*1/4 cup of milk.  This only if you don't know how to mix whipcream and butter and cheese to make the damn sauce.  You funk that up, this the only way to try to save it.)

 

Step by step.  Here we go.

 

1. Go head and wash that shrimp and sausage.  Told ya'll we clean our food round here for we use it.  None of that stick in the pot sheet and go.  That don't fly.
2. Getchu two medium skillets.  In one, lightly--lightly, cuz some of you niggas think lightly is half a bottle--drizzle that sheet with some virgin olive oil.  Just enough to keep your shrimp from sticking and burning.  Witcho washed shrimp, on a medium fire (bout 4-5 if you got the lil turning dial sheet), put that in yo skillet, and season lightly with salt, lemon pepper, and maybe a lil bit of all spice.  Light tho.  You wanna cook these till they pink.  That's how you know when they bout ready.  Like when you get a pale muhfucka to go to the beach, and they come home lookin like a crayon?  Like that.  Flip occasionally, and cook the sheet evenly.
3. In your second pan, again, light with the fuckin oil.  Cut up your washed sausage, drop it in there, and basically cook until you've got a nice crust around the sausage.  Like a crust when you bite into, you still get the juicy sausage, but you get a bit of bite.  Not like a "damn did you cook this sheet in the sun?" bite.  More like a "girl do that again" bite.  You know what I mean.  And since I know Imma get questions, the andouille part is optional.  If you live in fuckin New York, and you manage to find fuckin andouille, your butcher is A1, for real.  That sheet is Louisiana to the fullest my guy.  Use what sausage you want tho.
4. Boil them fuckin noodles.  Getchu a medium to large pot, depending on how much you wanna make.  Ingredients is for a large pot, so keep that in mind.  But getcha water on, turn the fire up to bout 6-7, add a pinch--like grandma pinchin your cheeks, pinch--of salt to the water, and drop them noodles in there.  Let that boil.  We don't time sheet, so if you tryna figure out if the noodles ready, getchu a fork and try to lift the sheet.  If it folds and don't look like cardboard, it might be ready.  Carefully take a small amount of noodles, run that sheet under some cold water, and have a taste.  For real.  If the sheet still super stiff and not chewy yet, let it fuckin boil.
5. WHEN ALL THAT sheet IS DONE, in a medium sauce pan, drop that whip cream and butter in that jabroni on a medium fire.  Slowly, as it starts to heat up, add in your cheeses.  You gon know when the sheet is the right consistency.  Cuz it'll thicken up and smell fuckin amazing.  And notice how I didn't say "shredded" when I talked bout the cheese.  If you ain't know the sheet couldn't be in funking BLOCKS, then stop reading.
6. Drain them noodles.  Getchu a strainer, pour that water off them noodles and get em in the strainer.
7. Mix the sheet.  I'm not bouta explain this too much.  Drain the grease off that sausage and shrimp, add it to the noodles, then add the cheese sauce.  Yes in that order.
8. Eat.  I usually like a side of broccoli, but I ain't bouta explain all that extra side dish sheet.  You on ya own.

[Just Crouton]

I love baking 6-8 red/golden potatoes in the oven, mashing them together, then dumping Italian seasoning, sriracha ranch dressing, and Thai chili cashews on them.

 

A nuclear explosion of flavors.

[Wahrheit]

I love baking 6-8 red/golden potatoes in the oven, mashing them together, then dumping Italian seasoning, sriracha ranch dressing, and Thai chili cashews on them.

 

A nuclear explosion of flavors.

Make this:

 

http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

[Sixty]

i work in a kitchen and lemme tell you

 

 

apples on pizza

 

 

next time you make a pizza, get some goat cheese, sausage crumbles, and apple slices involved on that pie. normal sauce and dough can be used, even good with some normal mozzarella on top.

[epicmemesbro]

I can only cook sunny side up eggs, with varying success. Charred eggs are likely to be a result.