Cooking and recipe exchange.

[terutt]

Share tips, secrets, recipes here. We all have to feed ourselves. Might as well feed ourselves well.

Linguine carbonara (for one)

1 egg yolk
~handfull of fresh parmesan
~some chopped italian parsely (call it about enough to fill up a shotglass)
2 strips bacon chopped into lardons (or even better panchetta or prosciutto. You know if you have a friend at the deli that'll push it under 14 a pound)
Dash of heavy cream (optional)
1 portion linguine or any long pasta (form a ring with your thumb and index finger around the dry pasta, the tip of your index should touch the first joint of the thumb)
2 cloves garlic, minced or pressed (or more, go wild if you want)
Black pepper (freshly ground is ideal)
Salt

Fill a pot with salted water and get that on full heat.

Alright. So first thing's first. Mise en place everything, because this has to be quick, or it'll either a) taste like crap or b) be unsafe. Essentially have everything chopped, measured, and ready to go beside your pot.

Grab a cold pan, put the bacon on there, and then put it on medium heat (about 4-5 on an electric coil) this'll help it render. Don't crisp it too much, cured pork should be done up like an expensive escort, just a little rouge. At the last second put the garlic in and sauté until fragrant. If this gets done early, just take it off the heat.

While that's renderng, get yourself a mixing bowl, put the egg yolk, parmesan, the dash of cream if you want, salt, pepper, and parsely in there, mix it up. Beat that egg like it owes you money. It may look like not enough for your pasta, but it is.

Once the water is boiling cook the pasta to done, take some tongs or two forks and then immediately take the hot pasta (fast as humanly possible) to the egg mixture in the bowl. Mix it around smart like. Coat the pasta with the egg.

Now you may say "But terutt! This egg is not solid! Will I die?" Only if you choke on it. The egg is pasteurized at this temp, which means it is now at a hot enough temperature that anything previously living in it is now dead.

Fold in your rendered bacon, and the bacon fat for extra tasty. Mix around again, serve in a bowl, plate, banana leaf, or the skull of your enemy.

That's right, I'm looking at you, Justin Bieber =___=

[RoadKill]

Ingredients

Kirschwasser

2 1/8 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tablespoon vanilla extract

2 (20 ounce) cans pitted sour cherries

1 cup white sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

3 cups heavy whipping cream

1/3 cup confectioners' sugar

Directions

Pre-Soak  Cherries in Kirsch over night.

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.

2.In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well
blended. Pour batter into prepared pans.

3.Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

4.Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

5.Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

6.With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Pour Kirsch over cake b4 applying frosting, maybe even pre soak the cherries over night in it. (I got this recipe from internet, it was the none alcohol version, thankfully my friend at the asylum knew was alcohol to put in)

[Picada de morcego]

wtf rk, you're moving in on my turf ..
let's take this outside *he says in his most menacing furry voice*
jk *snuggles* ort! ORT!

where's my aZn cuisine man Darryl . is da man in da house ??

[RoadKill]

u got my addy :P
Lets see a recipe Pic-Bat :D
*snugz

[terutt]

Drams are only good when measuring whiskey.  :P

[Picada de morcego]

very funny

i read your recipe, T. <you're a stand up comic> har har
drams of whiskey, that's fairly common .. but shots of parsley, that's a new way to measure herbs LOL

[Daryll]

I'm here, I'm here!!!!

However, I can only offer tips, really. Recipes are somewhat in the head.

[Wyrd-Hotd]

So, wether or not its named correctly, i make a wicked beef stroganoff, I will do my best to type this up correctly, but im not going to lie, im slightly inebriated at the moment...


So what you need :

Can of "Cream of Mushroom Soup"
Some Ground beef (Even a hamburger patty WILL work, i use two)
Misc spices
Pasta of some form (your choice, i use spaghetti)
Can of diced mushrooms
Misc gourmet mushrooms (not essential, but i LOVE Shitaki mushrooms)
Milk
Oil (for when you Caramelize the mushrooms/beef

So, you start off with a frying pan of a decent size, and a pot for the desired amount of pasta (im sure i dont need to tell you how to cook pasta) so once you start cooking the pasta, you start cooking the Ground beef and the mushrooms in olive oil in the pan.  After the beef is cooked, (i add salt at this point, you dont need to i just do) you add the can of mushroom soup and the diced mushrooms (Drain the liquid out before adding it of course) then add some milk (bring it to a fairly liquid consistency, not too liquid, but not to viscous either.) let simmer for a but whilst adding spices of your choice.   Once its to your taste and the pasta is done cooking, let cool and serve!

Hope that made sense O.=.o like i said... not so.... "Clear minded" Wiser's can tend to mess with your thoughts O.=.o

[Picada de morcego]

However, I can only offer tips, really. Recipes are somewhat in the head.

I was going to say the exact same thing.  We're intuitive geniuses .. we work with our taste buds, not recipes LOL.  

So, wether or not its named correctly, i make a wicked beef stroganoff, I will do my best to type this up correctly, but im not going to lie, im slightly inebriated at the moment...

Nice running into you again, Wyrd. I'm glad to see you're in good spirits.
No onions? probably, they're included in the can of mushroom soup .. and if you don't have the soup or milk, use sour cream.

However, Wyrd ::  First rule in my kitchen.  Do not cook while drunk or high.  Interferes with the taste buds and sense of proportion.

[Picada de morcego]

do you guys like yogurt ?
it's very easy to make at home, I just made a batch yesterday that turned out perfectly (probably because my apartment
is freakin' hot, 100 degrees is the temp that yogurt bacteria like)

there are lots of videos + recipes on the net, so all I'm going to do is to list the basic steps

Bring lots of milk almost to a boil
Let cool, when it's hot to the touch but not scalding, it's ready for the next step
Add couple of shots of store yogurt
Let sit for several hours (if the kitchen is cool, make sure that the jar is wrapped in dish towels)
When it's solid, taste! at first it's sweet.. if you like it very sour leave it out longer
Drain any excess water

[Wyrd-Hotd]

However, I can only offer tips, really. Recipes are somewhat in the head.

I was going to say the exact same thing.  We're intuitive geniuses .. we work with our taste buds, not recipes LOL.  

So, wether or not its named correctly, i make a wicked beef stroganoff, I will do my best to type this up correctly, but im not going to lie, im slightly inebriated at the moment...

Nice running into you again, Wyrd. I'm glad to see you're in good spirits.
No onions? probably, they're included in the can of mushroom soup .. and if you don't have the soup or milk, use sour cream.

However, Wyrd ::  First rule in my kitchen.  Do not cook while drunk or high.  Interferes with the taste buds and sense of proportion.

Ha ha i know XD i dont cook whilst drunk, i just wrote that post while being drunk.  I have been making that for a while, And if your anything like me, i dont follow recipe's 100% ever, i always add my own touch's to them so feel free to add anything you would like ^.=.^

[Daryll]

Sorry if the writing seems a bit odd on this post, as i am on my cellphone. That yogurt sounds good, although i cannot wait to add things to either make it a dessert (when its sweet), or as a savoury dip or sauce addition (when its sour). And i agree with what was said about not exactly following a recipe... I love making it to see how it will taste, but then making changes for the next time i make it! Mmm...

[Maoi Neko]

Heres a nice little Japanese snack for the person who mentioned needing an asian dish. Its called Ganmodoki and its a pretty flexible little dish.

1 (14oz) firm tofu
small amount of your favorite veggies (I like to put carrots and mushrooms)
2 Tablespoons black sesame
2 Tablespoons flour
1/2 beaten egg
1/2 teaspoon salt (maybe a little sugar too if it goes well with the veggies)

First you wanna squeeze out most of the excess water from the tofu. Wrap it up in paper towels and set a plate or something on them for 15 mins, then squeeze it with a cotton cloth. This should do just fine. Next mash it all up in a bowl and mix in the rest of the ingredients. Form into small palmsized ovals and deep fry until golden brown. Serve with soy sauce for dipping. I like adding a little wasabi to my soy. If you crave meat in your snacks, go for it. Just make sure its cooked first since you wont be deep frying for very long. Oh and that goes for veggies too, hard ones like carrots should be blanched first.

Enjoy!

[Daryll]

Something on but off topic at the same time... On monday, the 26th, the asian culinary department of vancouver community college, at the downtown campus, is open to the public from monday to friday for lunch, from 11 to 1! It may close earlier, depending on availability of food (as the food portions will run out). The menu rotates every three days, and i, the young white guy, will be serving on the first day! If you are able to come, come! I can discuss some about the recipes, but not every bit, as they are copyrighted material by our teacher/head chef... =D! However... We are serving agedashi tofu as an appetizer, with sui-kau soup, sauteed beef and green beans, kushiyaki prawns, bbq pork, and red curry chicken!

[Picada de morcego]

thanks darryl.. I didn't see your announcement until just a few minutes ago (it's wednesday night),
otherwise I'd have jumped into a plane and flown 3,000 miles out to vancouver for some agedashi tofu