upon searching for this thread I was surprised to find that it does not already exist. surprised because COOKING TASTY FOOD IS AMAZING AND FUN.
basically since I landed a job where I have free weekends, I have been dedicating them to learning how to cook like a champ. this is especially useful now that I have taken to offering my living room to anyone from around the world who asks.
i have just fired a steak pie in the oven and it smells amazing. my secret ingredient is a wee tiny bit of tomato puree and a sprinkling of coriander. it gives it more of an irish stew slant, but i only add a little subtle hint of it.
is anyone else into their cooking? whats your special dish? the twoism family recipe book begins here.
the cookery thread.
Moderator: Aesthetics
-
Waterbagel
- Dayvan Cowboy
- Posts: 1922
- Joined: Sun Aug 09, 2009 12:50 am
- Location: gulf coast US
-
Aerial Boundaries
- Dayvan Cowboy
- Posts: 1246
- Joined: Tue Apr 30, 2013 1:58 pm
- Location: London
I like cooking but I am not practiced. Exceptin' the art of the beef stew or cottage pie.
All said and done I prefer eating to cooking
All said and done I prefer eating to cooking
Well it looks hearty enough and that's what matters!Techboy wrote:I fucked the pastry haha. It looked really nice in the ashet but I couldn't get it out cleanly enough.
LOL 0 FOR PRESENTATION. i am not a chef however so fortunately nobody is counting my score
-
Techboy
- Dayvan Cowboy
- Posts: 2322
- Joined: Tue Jun 20, 2006 4:11 pm
- Location: Glasgow, Scotland
- Contact:
Share your ways! I would love to make a decent cottage pie.Aerial Boundaries wrote:cottage pie
Indeed. FWIW it looked better on "secondses day" which is maybe the best thing about cooking your own mealsAerial Boundaries wrote:Well it looks hearty enough and that's what matters!
I reckon I should prolly have taken it off the hob and let the gravy thicken up a bit by cooling/setting, before putting it back in the oven. But I'm a total amateur so if anyone else has better advice lemme know ;P
are you baking your own loaves of bread now, too, mark? :p
i enjoy a bit of cooking myself, but it's usually 4 or 5 dishes i cook on rotation.
here's my recipe for the fucking best fucking prawn fucking stir-fucking-fry -
what you need:
brown rice
pre-packed frozen peeled prawns
1 x red bell pepper (chopped into little 1/2 inch square shaped bits.)
asparagus (also chopped into small 1/2 inch bits)
1 x white onion (diced)
1 x chilli (finely diced)
1 x small tin of coconut milk
1 x lime (halved)
red curry paste (3 teaspoons)
fish sauce
sugar
coriander
olive/canola oil
method:
1. boil the kettle. stick the rice in a pot on a medium heat and add the boiling water to it. add a small bit of salt to the rice and let it boil away while you're chopping up everything else.
2. add a teaspoon of olive/canola oil to a wok on another pre-heated hob on medium heat. lash in the prawns and cook them through for around 3/4 minutes, drain them off and stick them aside in a bowl.
3. increase the heat on the hob. add some more canola/olive oil to the wok and throw in the curry paste. stir that around in the wok for about a minute then add the asparagus and onion. stir all that around for about 2/3 minutes and add the pepper and chilli, a fair lashing of fish sauce, a small bit of sugar, the coconut milk, half the juice from the lime and shake in come coriander. cook for a further 3 minutes, then add the prawns and cook for a further 2/3 minutes.
4. the rice should be around done, so drain the water and add it to the wok with everything else. mix everything around and add another sprinkling of coriander and another wee bit of lime juice.
5. serve.
result:
fucking deliciousness like you've never experienced before... really.
i enjoy a bit of cooking myself, but it's usually 4 or 5 dishes i cook on rotation.
here's my recipe for the fucking best fucking prawn fucking stir-fucking-fry -
what you need:
brown rice
pre-packed frozen peeled prawns
1 x red bell pepper (chopped into little 1/2 inch square shaped bits.)
asparagus (also chopped into small 1/2 inch bits)
1 x white onion (diced)
1 x chilli (finely diced)
1 x small tin of coconut milk
1 x lime (halved)
red curry paste (3 teaspoons)
fish sauce
sugar
coriander
olive/canola oil
method:
1. boil the kettle. stick the rice in a pot on a medium heat and add the boiling water to it. add a small bit of salt to the rice and let it boil away while you're chopping up everything else.
2. add a teaspoon of olive/canola oil to a wok on another pre-heated hob on medium heat. lash in the prawns and cook them through for around 3/4 minutes, drain them off and stick them aside in a bowl.
3. increase the heat on the hob. add some more canola/olive oil to the wok and throw in the curry paste. stir that around in the wok for about a minute then add the asparagus and onion. stir all that around for about 2/3 minutes and add the pepper and chilli, a fair lashing of fish sauce, a small bit of sugar, the coconut milk, half the juice from the lime and shake in come coriander. cook for a further 3 minutes, then add the prawns and cook for a further 2/3 minutes.
4. the rice should be around done, so drain the water and add it to the wok with everything else. mix everything around and add another sprinkling of coriander and another wee bit of lime juice.
5. serve.
result:
fucking deliciousness like you've never experienced before... really.
another one i have to share because it's so simple but so tasty fun time,
(a fairly decent sized pan would be required for this if possible) -
what you need:
roughly 350g of pasta (i use wholegrain but whatever you fancy yourself)
1 x can tuna chunks (not sure of the actual size/weight. roughly 1/3 the height of a can of dog food type thing)
1 x can of chopped tomatoes
1 x white onion (diced)
1 x chilli (finely diced)
2/3 cloves of garlic (crushed/finely diced)
salt & pepper
basil
olive oil
method:
1. boil the kettle and have two hobs pre-heating.
2. using one of the hobs on a medium to high heat, put some olive oil into a pan (about 1.5 x teaspoons)
throw in the diced onion, garlic and chilli. add some sugar, pepper and salt. cook everything through for about 3/4 minutes until golden.
3. add the chopped tomatoes. stir everything around and add a hefty lashing of basil, maybe some more pepper and a small bit more salt, sugar.
4. add the pasta to a pot on the other hob on medium/high heat and throw in the boiling water.
5. stir the contents of the pan around for another 2/3 minutes. open your tuna, drain most of the brine, but leave a small bit if possible, (if not, it's fine, you can add a small bit of hot water from the kettle to loosen up the sauce) and add it to the sauce pan. cook through for another 2/3 minutes.
6. pasta should be around done so drain it and throw it in on the sauce and mix everything around.
(probably best to mix the contents around on a cold hob so the pasta doesn't stick)
that's it.
(a fairly decent sized pan would be required for this if possible) -
what you need:
roughly 350g of pasta (i use wholegrain but whatever you fancy yourself)
1 x can tuna chunks (not sure of the actual size/weight. roughly 1/3 the height of a can of dog food type thing)
1 x can of chopped tomatoes
1 x white onion (diced)
1 x chilli (finely diced)
2/3 cloves of garlic (crushed/finely diced)
salt & pepper
basil
olive oil
method:
1. boil the kettle and have two hobs pre-heating.
2. using one of the hobs on a medium to high heat, put some olive oil into a pan (about 1.5 x teaspoons)
throw in the diced onion, garlic and chilli. add some sugar, pepper and salt. cook everything through for about 3/4 minutes until golden.
3. add the chopped tomatoes. stir everything around and add a hefty lashing of basil, maybe some more pepper and a small bit more salt, sugar.
4. add the pasta to a pot on the other hob on medium/high heat and throw in the boiling water.
5. stir the contents of the pan around for another 2/3 minutes. open your tuna, drain most of the brine, but leave a small bit if possible, (if not, it's fine, you can add a small bit of hot water from the kettle to loosen up the sauce) and add it to the sauce pan. cook through for another 2/3 minutes.
6. pasta should be around done so drain it and throw it in on the sauce and mix everything around.
(probably best to mix the contents around on a cold hob so the pasta doesn't stick)
that's it.
-
Aerial Boundaries
- Dayvan Cowboy
- Posts: 1246
- Joined: Tue Apr 30, 2013 1:58 pm
- Location: London
Due to popular request:
cupz secret super spaghetti recipe
This is for 6 people, I usually cook once and eat 2 days of it...unless I'm REALLY hungry.
Take a large pan and cook an entire pack of spaghetti with a tablespoon of salt in enough water. Let it boil and boil while you:
Cut up two onions and fry it in a big sauce pan.
Cut up an entire garlic and add 3 quarters of it.
Add 250 to 500 grams ground meat. Beef is good, pig is cheaper.
When the meat is half pink half baked throw in:
-a tablespoon of salt
-a tablespoon of pepper
-as much oregano, basil, thymus and rosemary as you can muster.
We have nice little bottles here called "italian herbs", which is just a mix of those. You literally cannot put to much of this stuff in there, believe me I have tried. I usually go for 10 to 20 grams dried of it per meal.
STIR THE SPAGHETTI!
By now the meat should look nice and gray with a clear presence of the green herbs.
Add a good dash something called "Sambal Oelek" to spice things up and give the meat a nice brownish colour.
Add a bit of sugar, take a spoon and taste. The sambal, salt and sugar should have a bit of sex in your mouth, which takes a bit of balance with the sugar and sambal. Make sure you get the taste of the meat right now, because its harder to balance with all the vegetables.
Leave that cooking while you (quickly) cut 4 tomatoes in 8 parts and a leek. I usually add them while I cut them and stir the meat a bit. If you want more vegetables add them now, I usually add whatever I have lying around. Be it sweet pepper, zucchini or whatever. Now add the last quarter of the garlic you cut earlier. If you're feeling brave, a lump of mozzarella also does magic to this recipe.
STIR THE SPAGHETTI!
Add two of those small tomatoe paste cans, and stir.
Add water untill it starts to look like a sauce, leave it to boil. Stir every once in a while so it doesnt burn, silly!
By now there is a good chance your spaghetti is done. Take one out and eat it. Is there no hard core? Take it off the stove and seperate it from water. Let the dry spaghetti dry for 2 minutes while you stir the sauce, add them to the sauce and mix it all up. Its usually hard to keep all the spaghetti inside the pad while you mix it with the sauce so be carefull. Heat it all through and then its done.
How you serve it is up to you I guess.
How I serve it for myself: serve an impressive manly amount on a large deep plate, squirt some Heinz ketchup on top and a mountain of ground cheese and mix it again on the plate. Garlic bread for extra credits.
But whatever you like. Willie likes it with just the cheese and small pickle cubes. To each his/hers own.
cupz secret super spaghetti recipe
This is for 6 people, I usually cook once and eat 2 days of it...unless I'm REALLY hungry.
Take a large pan and cook an entire pack of spaghetti with a tablespoon of salt in enough water. Let it boil and boil while you:
Cut up two onions and fry it in a big sauce pan.
Cut up an entire garlic and add 3 quarters of it.
Add 250 to 500 grams ground meat. Beef is good, pig is cheaper.
When the meat is half pink half baked throw in:
-a tablespoon of salt
-a tablespoon of pepper
-as much oregano, basil, thymus and rosemary as you can muster.
We have nice little bottles here called "italian herbs", which is just a mix of those. You literally cannot put to much of this stuff in there, believe me I have tried. I usually go for 10 to 20 grams dried of it per meal.
STIR THE SPAGHETTI!
By now the meat should look nice and gray with a clear presence of the green herbs.
Add a good dash something called "Sambal Oelek" to spice things up and give the meat a nice brownish colour.
Add a bit of sugar, take a spoon and taste. The sambal, salt and sugar should have a bit of sex in your mouth, which takes a bit of balance with the sugar and sambal. Make sure you get the taste of the meat right now, because its harder to balance with all the vegetables.
Leave that cooking while you (quickly) cut 4 tomatoes in 8 parts and a leek. I usually add them while I cut them and stir the meat a bit. If you want more vegetables add them now, I usually add whatever I have lying around. Be it sweet pepper, zucchini or whatever. Now add the last quarter of the garlic you cut earlier. If you're feeling brave, a lump of mozzarella also does magic to this recipe.
STIR THE SPAGHETTI!
Add two of those small tomatoe paste cans, and stir.
Add water untill it starts to look like a sauce, leave it to boil. Stir every once in a while so it doesnt burn, silly!
By now there is a good chance your spaghetti is done. Take one out and eat it. Is there no hard core? Take it off the stove and seperate it from water. Let the dry spaghetti dry for 2 minutes while you stir the sauce, add them to the sauce and mix it all up. Its usually hard to keep all the spaghetti inside the pad while you mix it with the sauce so be carefull. Heat it all through and then its done.
How you serve it is up to you I guess.
How I serve it for myself: serve an impressive manly amount on a large deep plate, squirt some Heinz ketchup on top and a mountain of ground cheese and mix it again on the plate. Garlic bread for extra credits.
But whatever you like. Willie likes it with just the cheese and small pickle cubes. To each his/hers own.
-
ONTHE88
- Posts Quantity
- Posts: 134
- Joined: Sun Jun 09, 2013 4:08 pm
- Location: Los Angeles, CA
- Contact:
Grill roasted a full chicken the other day (for those who don't know, grill roasting is slow cooking on a grill with no direct heat)
Sea Salt
Black Pepper
Garlic Powder
Soy Sauce
Rubbed all over the bird, and put on the grill for about 4-5 hours
Homemade french fries with seasoned salt, and super sweet corn with Kerrygold Butter
Sea Salt
Black Pepper
Garlic Powder
Soy Sauce
Rubbed all over the bird, and put on the grill for about 4-5 hours
Homemade french fries with seasoned salt, and super sweet corn with Kerrygold Butter
