Why there haven´t been a topic for food. Well done meal is art, so come on, bring your best recipes out now !
Personally i love spicy stuff (growing my own chilis).
Hmm, I love food, but my girlfriend is mostly cooking.
One recipe I really liked was just improvised: pasta, basil pesto, sun-dried tomato's, olives (black and/or green, can't clearly remember) and squid. Really simple, but very good.
I also quite like spicy food, but sometimes get hiccups from it, which is a bit annoying.
Although I really like meat and fish, we're also trying some more vegetarian recipes, since there are really good recipes now. I remember 15 years ago my parents also would make vegetarian meals sometimes, but it was mostly the same, it seems there has been an interesting development, so many good vegetarian recipes available by now. Back then it was just like other food, but with meat-replacing products instead of meat, some of it is good, but it's not always necessary.
I do like food what I eat, but rarely I have discussed what recipes - rather talked about what species.
My taste buds get inspired by pretty bourgeois things nowadays. I would not pay for french fries or fast food. All things that you didn't like as youngster, are now essential. Raw animals, whiskey, obscure cheeses,... I have no recipes, though. I appreciate the people who actually CAN cook properly. Have seen some masterworks by some fellow board members while doing shows abroad.
good source for spicier stuff, only in fiinish, sorry
http://chilifoorumi.fi/index.php?PHPSESSID=a423849eb5011785d6ff3d8bbf6c5260&board=19.0
Well, Italian traditional food is a wide area. Talking about my country (Puglia, a region of South Italy), it's very common to eat lamb entrails. Stuff as brain, heart, guts, liver, lungs. And yeah, I like it so much :)
Quote from: Nil By Mouth on April 25, 2011, 12:04:23 PM
Well, Italian traditional food is a wide area. Talking about my country (Puglia, a region of South Italy), it's very common to eat lamb entrails. Stuff as brain, heart, guts, liver, lungs. And yeah, I like it so much :)
More italian delicious gore food :
lampredotto (boiled cow stomach sandwich, with lots of variations - typical street food in Florence)
pajata (pasta with baby veal entrails - entrails that still taste a bit of milk - you can find it only on thursdays , and only in Rome )
Quote from: FreakAnimalFinland on April 25, 2011, 08:07:31 AM
I do like food what I eat, but rarely I have discussed what recipes - rather talked about what species.
My taste buds get inspired by pretty bourgeois things nowadays. I would not pay for french fries or fast food. All things that you didn't like as youngster, are now essential. Raw animals, whiskey, obscure cheeses,... I have no recipes, though. I appreciate the people who actually CAN cook properly. Have seen some masterworks by some fellow board members while doing shows abroad.
Yeah, recognise this, though I still love all the wrong and cheap food (french fries, pizza's...), I'm getting more respect for the more 'refined' tastes.
To the Italians: anybody has eaten Casu Marzu? Have seen some documentary about it and it really interested me, so I'd like to taste it one day. But of course, that won't be simple, since it's forbidden now. Which I can understand from one viewpoint, but is retarded from another...
Also, anybody has eaten insects? I've had some crickets, just fried in a pan. Tastes good, but just takes some getting used to putting a whole insect in your mouth, hehe... A while ago, there were some rumors that a local super market was going to sell frozen crickets for human consumption, but it didn't happen. Pity though, because even though it's strange to our culture, I think it's interesting from an economic and ecological viewpoint, since they can be bred so easily.
Me and the woman had some fucking good food last time in Finland. Both what we bought in the shops and the restaurants we were taken to.
One or two of you here have stayed at mine and can probably vouch for my chillies. I won't go into any detail but one big impact is the marinade the mince for up to 24 hours before cooking. Some black pepper, garlic, Worcester sauce (if you have it), fresh chillies (2-3) and some tabasco then leave it to fester. Although I understand that Halthan is the real connoiseur of chillies here.
But here's the ultimate meal that seperates the men from the boys:
Phaal
1. Ghee: 3 Tablespoons
2. Onion finely chopped: 1 cup
3. Garlic minced: 1 Tablespoon
4. Fresh Ginger root finely chopped: 4"x1"
5. Skinless boneless chicken breast cut into 1" cubes: 1½ pounds
9. Curry powder: 1 Tablespoon (Cumin powder: 1¼ teaspoon, Coriander powder: 1 teaspoon, Turmeric powder: ¼ teaspoon, Fenugreek seed powder: ¼ teaspoon, Dried Ginger powder: ¼ teaspoon)
10. Garam Masala: 1 teaspoon (Cinnamon powder: ¼ teaspoon, Ground Cloves: ¼ teaspoon, Ground Black pepper:¼ teaspoon, Ground Cardamom: ¼ teaspoon
11. Ground Fennel seeds: 1 teaspoon
12. Ground Cayenne pepper: 1 Tablespoon
13. Water: ¼ cup
14. Habanera peppers chopped : 6
15. Serrano pepper chopped: 6
16. Tomatoes (Roma type) Finely Chopped: 2 cups
Oral Fire Extinguisher
Yogurt with sugar
Method
1. Heat Ghee in a heavy bottom pan. Add onions. Fry till onions start to turn brown about 5 minutes
2. Add Garlic and ginger. Fry for about one minute
3. Add Chicken. Fry till chicken turn white then starts to turn brown
4. Add Curry powder, Garam Masala, Fennel powder, and Cayenne pepper. Fry for one minute
5. Add water. Cook al the water is gone. You have semi-cooked chicken in spicy paste. About 8 minutes.
6. Add Habanera Serrano and tomatoes. Keep frying till tomatoes are soft and pulverized. About 10 minutes.
Chicken should be done. If not add some water (about ¼ cup) cook covered til the chicken is done
http://www.indiacurry.com/chicken/chickenphallcurry.htm
Quote from: TheGreatEcstasy on April 25, 2011, 02:30:03 PM
Me and the woman had some fucking good food last time in Finland. Both what we bought in the shops and the restaurants we were taken to.
One or two of you here have stayed at mine and can probably vouch for my chillies. I won't go into any detail but one big impact is the marinade the mince for up to 24 hours before cooking. Some black pepper, garlic, Worcester sauce (if you have it), fresh chillies (2-3) and some tabasco then leave it to fester. Although I understand that Halthan is the real connoiseur of chillies here.
But here's the ultimate meal that seperates the men from the boys:
Phaal
1. Ghee: 3 Tablespoons
2. Onion finely chopped: 1 cup
3. Garlic minced: 1 Tablespoon
4. Fresh Ginger root finely chopped: 4"x1"
5. Skinless boneless chicken breast cut into 1" cubes: 1½ pounds
9. Curry powder: 1 Tablespoon (Cumin powder: 1¼ teaspoon, Coriander powder: 1 teaspoon, Turmeric powder: ¼ teaspoon, Fenugreek seed powder: ¼ teaspoon, Dried Ginger powder: ¼ teaspoon)
10. Garam Masala: 1 teaspoon (Cinnamon powder: ¼ teaspoon, Ground Cloves: ¼ teaspoon, Ground Black pepper:¼ teaspoon, Ground Cardamom: ¼ teaspoon
11. Ground Fennel seeds: 1 teaspoon
12. Ground Cayenne pepper: 1 Tablespoon
13. Water: ¼ cup
14. Habanera peppers chopped : 6
15. Serrano pepper chopped: 6
16. Tomatoes (Roma type) Finely Chopped: 2 cups
Oral Fire Extinguisher
Yogurt with sugar
Method
1. Heat Ghee in a heavy bottom pan. Add onions. Fry till onions start to turn brown about 5 minutes
2. Add Garlic and ginger. Fry for about one minute
3. Add Chicken. Fry till chicken turn white then starts to turn brown
4. Add Curry powder, Garam Masala, Fennel powder, and Cayenne pepper. Fry for one minute
5. Add water. Cook al the water is gone. You have semi-cooked chicken in spicy paste. About 8 minutes.
6. Add Habanera Serrano and tomatoes. Keep frying till tomatoes are soft and pulverized. About 10 minutes.
Chicken should be done. If not add some water (about ¼ cup) cook covered til the chicken is done
http://www.indiacurry.com/chicken/chickenphallcurry.htm
yeah, i´m really into chlilis. BIG Way
just made tofu with chilis and some hungarian youghurt (which always
takes some heat off)
Always been irresponsibly uninterested in food and cooking. I eat what I can get, but I prefer bread and fruit. As simple as possible. Many vegetarians here? I eat meat occasionally, but I never buy and cook it myself.
I'm becoming more and more intrigued with the whole alchemy of cooking - not just preparing food stuff in a bowl and eating, but actually creating something greater than the combined sum of the ingredients. Fascinating, really. Never learnt how to myself. I'll wait till I'm 30, hahah...
TGE - do you mix and grind the spices yourself? Sounds like a killer of a meal, that recipe...
Quote from: pestdemon on April 25, 2011, 04:04:27 PM
TGE - do you mix and grind the spices yourself? Sounds like a killer of a meal, that recipe...
Not a chance! I leave that kind of nerdery to real enthusiasts like Halthan. He even grows his own shit which is admireable but not for me. The Phaal is nice but you must build up to it slowly. Don't order one without prior experience of spicy food. It will take your head off!
As I've never cooked a Phaal myself the recipe was taken off the internet. I'm not an advocate of the powder stuff. It's too hot with not enough taste. For the really tasty yet hot sensation stick to fresh chillies. There are plenty to choose from but a few run of the mill finger chillies will do nicely. An easy way to chop them is to use a pair of scissors and cut the finest slices possible as you go along. Don't chuck everything in at once. It's vulgar and doesn't give the optimum result. One finger chilli every 5-10 minutes while simmering is my preferred method.
I love cooking and try to home-cook something for my girlfriend and myself nearly every day... it's springtime, so I'm finally able to barbeque again (U.S. barbeque is one of the only things this country does right...), but I also love cooking in a ton of styles (Thai, Italian, Indian, Mediterranean, Mexican) so i don't get bored...
Soups have been pretty big lately, because I'm trying to stretch my food dollars as much as possible...recently made a almond, broccoli and chicken cream soup.
process 3/4 cup blanched almonds until finely chopped. Melt butter in wok, sautee a leek and some ginger (i buy a tube of ground ginger paste from the store, works fine). let that turn brown, then add and sautee diced chicken breast, a large diced onion and garlic and a carrot. let it get soft and the chicken cooked through. Add in a half-cup of chicken broth or more oil (to keep things from sticking to the pan) and add broccoli florets and the 3/4 cup ground almonds. When the broccoli is soft, blend the contents of the pan in a large food processor dry for one minute, then add two cups warm water and blend it for another minute or so. transfer the mix back to the rinsed-out wok and heat, bringing the mixture to a boil. Then, stir in 1 1/2 cups of half-and-half and simmer for two minutes. Serve with some slivered almonds and a swirl of sriracha (or other chili sauce) on top. Super hearty and pretty healthy... Makes about 4 good sized bowls of the stuff...Good reheat value...
A lot of the people in town are vegan / vegetarian, and I'm fairly interested in some of the cooking. It's made me do a lot more healthy options and brought in new ethnicities of cooking to experiment with...
However, I still use meat / animal products in them (chicken, fish, pork, etc) when I can get it... I go to school in farm country pretty much, so there's plenty of farm-raised and slaughtered meats and fresh cheese and stuff...amazing.
I don't think I could ever part with meat, though... though I don't want to start a fight with the vegans / vegetarians on here...to each their own, please. let's just talk about food.
One of the weirdest things I ever witnessed was this vegan cooking workshop i attended where the people running it were Hare Krishnas and refused to use onions and garlic in their cooking...blandest shit ever.
Sebastian, top notch topic.
I will contribute later.
I am heavy food freak. Although being veggie I start having a weight problem due to the excess of the past week ends.
I am heavily into mediterranean cousine Italian (or I should say Italians, since that any ragion has radical differences as Aldo could witness being from the deepest south part and living up North), Greek and Northern African (that is still very medietterranean in ingredients).
more about it later
When I get home I'll have to post one of my favorite recipes for this baked chicken served on top of vegetables and rice. Pretty simple but it's got a wonderful flavor.
Admittedly my favorite food is breakfast food. Pancakes, waffles, eggs, french toast, breakfast sandwiches etc. My friend and I get pretty decadent the mornings after a night of heavy drinking. Nothing gets rid of a hangover like a full breakfast with plenty of grease and carbs.
Living in Japan for while also made me appreciate non-traditional (at least for Americans) breakfast food like fish and soup.
Like I said I will have to post the above mentioned recipe later.
I really enjoy cooking, it's only over the last five or so years that I've branched out and learnt new things, tried new foods and experimented with new recipes. In particular I like making a good risotto right now, a few people I've spoken to are put off by the "slaving over it" aspect but I thoroughly enjoy spending the time making it and it's well worth it when it's done. My wife and I are vegetarian, I can't remember what meat tastes like, lots of options and alternatives (by which I don't mean Quorn sausages or whatever). I think whether you're cooking with meat or without, a bit of thought and willingness to explore can reap great rewards.
My food "awakening" is probably in most part due to cutting meat from my diet a number of years ago, it has helped me appreciate different combinations more that perhaps I was too lazy to try before. Maybe it's that and growing up/moving out of home etc.!
I have been mama's pet for many years and apart from creative use of pasta I started learning how to cook when I moved to UK in 1999, first cooking for myself while my ex-girlfriend was away, then also for her during a quite hectic period of her life. I was just following recipies but none of us died.
When I moved back to Italy I started experimenting with quick and practical recipies, stripped down versions of more complex dishes.
My main fun has always been replacing meat with beans and lentils, and mixing Italian flavours with foreign ones.
An easy example of ultra quick goodie is my own version of Mexican food you may wanna help yourself with boxed mexican kits.
Wertham's Tacos de la Santissima Muerte
Ingredients for 2:
- 6 taco shells (or tortillias or lard free piadina, whatever may be heated and conceal other food)
- taco or tortilla seasoning mix
- taco sauce
- 1 Can of Lentils or alternatively put in water the night before 250g of dried lentils (any size will do)
- capers
- green salad
- 8 small paquino tomatoes (alternatively two big tomatoes)
- green olives (alternatively black, but I think they are less tasty)
- calabrese chili (or any strong chili)
- 2 garlic cloves
- 1/2 red onion
- grated parmesan cheese
- any sort of tasty cheese (I personally use Valtellina's cheeses or Sardinian Pecorino)
-olive oil
- oregano
Tools:
- microwave
- nonstick pan
- 1 terrine
- 1 small bowl
Preparation
1 - chop the tomatoes in pieces, wash/dry and slice the salad, grate the "tasty" cheese in medium size and place everything in the terrine with the capers.
2 - chop garlic in big pieces, chop the onion in little pieces, chop the olives removing the eventual pits, and chop the chili.
3 – heat the pan with a teas spoon of oil, moving it around to spreading it
4 – pour the onions in the pan and wait until they get golden
5 – pour the lentils in the pan and wait until they get golden
6 – pout 1 cup of water and half bag of seasoning mix, put the fire at lower level, wait 5 minutes stirring every now and then then put garlic, chili, olives and a bit of oregano, then heat and stir until it is completely dry.
7 – Once done pour everything in the terrine and mix everything adding the grated Parmesan cheese and further oregano. Place a cover on top to preserve the heat.
Don't wash the pan yet, you may need it to warm up again the contents.
8 – Heat two taco shells /tortilla at the time in Microwave (1 min at maximum)
9 – Fill everything with what we have cooked and enjoy.
Perhaps time for a new section in Special Interests, next to the Essentials - favourite recipes!
Quote from: tiny_tove on April 27, 2011, 10:39:48 AM
I have been mama's pet for many years and apart from creative use of pasta I started learning how to cook when I moved to UK in 1999, first cooking for myself while my ex-girlfriend was away, then also for her during a quite hectic period of her life. I was just following recipies but none of us died.
When I moved back to Italy I started experimenting with quick and practical recipies, stripped down versions of more complex dishes.
My main fun has always been replacing meat with beans and lentils, and mixing Italian flavours with foreign ones.
An easy example of ultra quick goodie is my own version of Mexican food you may wanna help yourself with boxed mexican kits.
Wertham's Tacos de la Santissima Muerte
Ingredients for 2:
- 6 taco shells (or tortillias or lard free piadina, whatever may be heated and conceal other food)
- taco or tortilla seasoning mix
- taco sauce
- 1 Can of Lentils or alternatively put in water the night before 250g of dried lentils (any size will do)
- capers
- green salad
- 8 small paquino tomatoes (alternatively two big tomatoes)
- green olives (alternatively black, but I think they are less tasty)
- calabrese chili (or any strong chili)
- 2 garlic cloves
- 1/2 red onion
- grated parmesan cheese
- any sort of tasty cheese (I personally use Valtellina's cheeses or Sardinian Pecorino)
-olive oil
- oregano
Tools:
- microwave
- nonstick pan
- 1 terrine
- 1 small bowl
Preparation
1 - chop the tomatoes in pieces, wash/dry and slice the salad, grate the "tasty" cheese in medium size and place everything in the terrine with the capers.
2 - chop garlic in big pieces, chop the onion in little pieces, chop the olives removing the eventual pits, and chop the chili.
3 – heat the pan with a teas spoon of oil, moving it around to spreading it
4 – pour the onions in the pan and wait until they get golden
5 – pour the lentils in the pan and wait until they get golden
6 – pout 1 cup of water and half bag of seasoning mix, put the fire at lower level, wait 5 minutes stirring every now and then then put garlic, chili, olives and a bit of oregano, then heat and stir until it is completely dry.
7 – Once done pour everything in the terrine and mix everything adding the grated Parmesan cheese and further oregano. Place a cover on top to preserve the heat.
Don't wash the pan yet, you may need it to warm up again the contents.
8 – Heat two taco shells /tortilla at the time in Microwave (1 min at maximum)
9 – Fill everything with what we have cooked and enjoy.
I MUST try this !
Remember that tofuchilicoconutmilkwhatever I served for you ?
I´ll make a English translation of the recipe, in a couple of days
that was hot stuff! please do.
Here we go
splash of oil
1 tablespoon curry powder
2 onions
3-4 boiled potatoes
1 brick of tofu (about 400-500 grams)
1 can coconut milk
salt
rosemary
1 tablespoon soy
SHITLOADS of fresh chili ( I used the Lemon Drop and Starfishiä)
dollop of natural yogurt (but not mandatory)
Pour oil in skillet over medium heat and Fry curry powder carefully.
Add in chopped chilli, onion and chopped potatoes and tofucubes.
Add coconut milk and spices.Simer over low heat,
until the onions are tender. Finally, yogurt, if you feel like it.
Serve with rice.
I wish I had more time to explore some new recipes... also need a bigger kitchen and more space to store spices and other condiments! Both of my parents are pretty damn good cooks, especially my mother who grew up cooking for her family at a young age in Malaysia, but has also adapted to a lot of "Western" cooking. Would like to learn some of the recipes she uses one day.
My girlfriend is vegetarian, so much of what I eat/cook nowadays is vegetarian. Quite enjoy the challenge of adapting recipes to suit her. Although we also have a lot of friends who are vegan, who can't eat gluten, who have particular allergies, etc., so cooking up a big feast for our friends is sometimes a challenge. I'm allergic to all nuts, which presents a big problem when eating particular cuisines like Thai and Indian. I'd probably struggle to go 100% vego, given my love for Japanese food... and smelly cheese.
Haven't eaten anything exceptionally unusual, except for raw horse a couple of times.
for your veg. girlfriend, make "chicken" parmesan using mashed chick peas or quinoa patties.
Combine 2 cups of cooked quinoa or mashed drained chickpeas with diced onion, mushroom, oregano, basil, a little baking soda and some breadcrumbs and olive oil. mix it all evenly until it becomes a kind of doughy paste (a bit like making falafel fresh, except without the celery salt and cumin....)
Spray a cookie sheet with cooking spray and lay the patties (should make 6-8) evenly spread out. Bake for 40 minutes or until golden brown at 350 deg, flipping once about 20-30 mins in.
Top with shredded cheeses (mozzerella, parmesan, asiago, etc) and a nice fresh chunky tomato sauce.
Wertham's Tacos de la Santissima Muerte
Just made this yesterday, such a delicacy !
Next time I`ll just have to use more chili (I had now 3 Lemon Drops & 2 Aji Cristals)
This week I will introduce you to my own take of Swiss Roestli.
Good you liked that. Bring on the chili!!!
Just improvised yesteday
1 pack of soysausages
1 onion
250 g fresh mushrooms
1 bell pepper
1 canned tomatoes
4 garlig cloves
5 fresh chilis (this time Starfish)
whatever spices you got in clo
Fry all ingridients in wok-pan,except tomatoes and chili
Add chili, when sausages are golden brown
Add tomatoes and spices and let the fucker stir about 20 min
Voila
what would you serve this over? rice or just eaten alone?
Quote from: Nyodene D on May 08, 2011, 12:15:56 AM
what would you serve this over? rice or just eaten alone?
I had it with cous-cous, but anything goes
Quote from: Nyodene D on April 27, 2011, 06:11:04 PM
for your veg. girlfriend, make "chicken" parmesan using mashed chick peas or quinoa patties.
Cheers for the recipe! Will give it a shot sometime soon once I've picked up the ingredients. It's not often I get around to making patties of any sort, but for all its simplicity I really enjoy eating D-I-Y hamburgers (or vegie burgers, for that matter).
made a pretty bomb-ass mild curry today.
3 large sweet potatoes, peeled, cubed and boiled until soft (drain off water)
1 onion
1 poblano pepper (or whatever/ however many chilies you want to use)
6 or so large mushrooms
shredded cilantro (about a handful)
4 cloves garlic
1 can coconut milk (low-fat is nice)
1 can diced tomatoes
Curry powder
Garam Masala powder
salt, pepper
Brown sugar
vegetable oil
1) Peel, dice and boil the potatoes, when soft, drain the pot, transfer potatoes to wok, mash and set aside.
2) In a cast-iron skillet or frying pan, sautee onions, garlic, chilies, cilantro and mushrooms in oil (or melted butter) until translucent.
3) Over medium heat, add the vegetables to the wok and mix into the mashed sweet potatoes.
4) Add can of diced tomatoes (not drained) and coconut milk and blend evenly into the vegetables.
5) stir in curry powder, garam masala, brown sugar (about 1-2 tablespoons of each) and then salt and pepper to taste, let come to a boil.
6) Add Sriracha chili garlic sauce, salt, pepper, diced green onion to taste. It should have a bit of kick, but ultimately be sweeter (garam masala, sweet potatoes, etc). Serve over rice and with naan bread. makes about 4-6 servings and is vegan (use oil instead of butter though)....
Quote from: Nyodene D on May 10, 2011, 01:54:59 AM
made a pretty bomb-ass mild curry today.
3 large sweet potatoes, peeled, cubed and boiled until soft (drain off water)
1 onion
1 poblano pepper (or whatever/ however many chilies you want to use)
6 or so large mushrooms
shredded cilantro (about a handful)
4 cloves garlic
1 can coconut milk (low-fat is nice)
1 can diced tomatoes
Curry powder
Garam Masala powder
salt, pepper
Brown sugar
vegetable oil
1) Peel, dice and boil the potatoes, when soft, drain the pot, transfer potatoes to wok, mash and set aside.
2) In a cast-iron skillet or frying pan, sautee onions, garlic, chilies, cilantro and mushrooms in oil (or melted butter) until translucent.
3) Over medium heat, add the vegetables to the wok and mix into the mashed sweet potatoes.
4) Add can of diced tomatoes (not drained) and coconut milk and blend evenly into the vegetables.
5) stir in curry powder, garam masala, brown sugar (about 1-2 tablespoons of each) and then salt and pepper to taste, let come to a boil.
6) Add Sriracha chili garlic sauce, salt, pepper, diced green onion to taste. It should have a bit of kick, but ultimately be sweeter (garam masala, sweet potatoes, etc). Serve over rice and with naan bread. makes about 4-6 servings and is vegan (use oil instead of butter though)....
This seems very tasty
If you got time and patience, this is absolutely worth of trying. I´ve done it several times and it never fails
Good & Spicy Chili
Ingredients (use vegan versions):
2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
Directions:
1. Place all the ingredients in crockpot.
2. Cook 6-8 hours on low.
I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.
Serves: 6-8, Preparation time: 8 hours
Found the recipe from: http://vegweb.com/
Which is full of great stuff
my chili recipe is similar (not vegan, but will star things you can remove to make it vegan):
2 cans drained kidney beans
1 can drained black beans
1 can drained sweet corn
2 diced large onions
5 cloves garlic
2 diced red bell peppers
2 diced poblano peppers (or whatever chilies you want)
1 can chipotle peppers in adobo sauce, diced
1 bottle Youngs Double Chocolate Stout (or any strong Chocolate Stout. Guinness is NOT VEGAN btw, don't know about other brands)
1 large can crushed tomatoes
* 2 cups chicken stock (vegans, use 2 cups water)
* 1 pound bulk italian sausage
* 1 pound smoked bacon, diced
basil, salt and pepper to taste.
1) (VEGANS OMIT THIS) - put some oil in a large saucepot to heat it up, then brown the sausage and bacon.
2) (vegans start here, add oil) - sautee the onions, garlic, red bells and fresh chilies until translucent
3) add in beans, corn, diced chipotles (and adobo sauce in the can) and sautee for about 5 mins.
4) add the crushed tomatoes and stock / water. bring to a boil and then let simmer for about 5 mins
5) stir in the bottle of Chocolate Stout until mixture is even.
6) turn down to lower heat and let simmer for at least an hour, more if desired.
7) season, serve with fresh cornbread and hot sauce. makes about 6-8 servings.
Quote from: Nyodene D on May 10, 2011, 06:26:56 PM
my chili recipe is similar (not vegan, but will star things you can remove to make it vegan):
2 cans drained kidney beans
1 can drained black beans
1 can drained sweet corn
2 diced large onions
5 cloves garlic
2 diced red bell peppers
2 diced poblano peppers (or whatever chilies you want)
1 can chipotle peppers in adobo sauce, diced
1 bottle Youngs Double Chocolate Stout (or any strong Chocolate Stout. Guinness is NOT VEGAN btw, don't know about other brands)
1 large can crushed tomatoes
* 2 cups chicken stock (vegans, use 2 cups water)
* 1 pound bulk italian sausage
* 1 pound smoked bacon, diced
basil, salt and pepper to taste.
1) (VEGANS OMIT THIS) - put some oil in a large saucepot to heat it up, then brown the sausage and bacon.
2) (vegans start here, add oil) - sautee the onions, garlic, red bells and fresh chilies until translucent
3) add in beans, corn, diced chipotles (and adobo sauce in the can) and sautee for about 5 mins.
4) add the crushed tomatoes and stock / water. bring to a boil and then let simmer for about 5 mins
5) stir in the bottle of Chocolate Stout until mixture is even.
6) turn down to lower heat and let simmer for at least an hour, more if desired.
7) season, serve with fresh cornbread and hot sauce. makes about 6-8 servings.
At least know I know what´s this weekend food
Yeah this sounds delicious.
this afternoon, grilling salmon (frozen steaks were $4 for a bag of five at Aldi!) with guacamole and steamed artichokes. be still my heart.
here's my guacamole recipe.
3 large ripe avocados
1 quarter red or white onion, diced
1 seeded and diced jalapeno
1 tbs Sriracha chili garlic
1 clove garlic, finely diced
1 tbs olive oil
1 tbs lime juice
1 tsp each: salt, black pepper, cumin, chili powder
1) half and scrape the avocados (you know, like you normally do...). put in large bowl. Mash with wooden spoon.
2) add everything else and mix until even and smooth.
3) press saran wrap onto the top of the guacamole and put it in the fridge.
4) serve with fish, on top of crab cakes, burritos, with chips, whatever.
Vegan.
This is actually a pretty good recipe:-
http://www.youtube.com/watch?v=CeZlih4DDNg (http://www.youtube.com/watch?v=CeZlih4DDNg)
Quote from: Pete Johnstone on May 11, 2011, 05:05:29 PM
This is actually a pretty good recipe:-
http://www.youtube.com/watch?v=CeZlih4DDNg (http://www.youtube.com/watch?v=CeZlih4DDNg)
This is hilarious
Quote from: Nyodene D on May 10, 2011, 08:34:40 PM
this afternoon, grilling salmon (frozen steaks were $4 for a bag of five at Aldi!) with guacamole and steamed artichokes. be still my heart.
here's my guacamole recipe.
3 large ripe avocados
1 quarter red or white onion, diced
1 seeded and diced jalapeno
1 tbs Sriracha chili garlic
1 clove garlic, finely diced
1 tbs olive oil
1 tbs lime juice
1 tsp each: salt, black pepper, cumin, chili powder
1) half and scrape the avocados (you know, like you normally do...). put in large bowl. Mash with wooden spoon.
2) add everything else and mix until even and smooth.
3) press saran wrap onto the top of the guacamole and put it in the fridge.
4) serve with fish, on top of crab cakes, burritos, with chips, whatever.
Vegan.
I´ve usually added few fresh tomatoes
Made moussaka yesterday using this recipe:
http://greekfood.about.com/od/eggplant/r/moussaka.htm
didn't use the potatoes though, just eggplant.
Was pretty tasty, not the best batch I've made, but we ate all of it and were pleased.
Quote from: Nyodene D on May 13, 2011, 09:24:18 PM
Made moussaka yesterday using this recipe:
http://greekfood.about.com/od/eggplant/r/moussaka.htm
didn't use the potatoes though, just eggplant.
Was pretty tasty, not the best batch I've made, but we ate all of it and were pleased.
I´ve never learned how to do Moussaka (tried several times), i always managed to get it
taste like newspaper, maybe not enuff simmering ?
the sauce you mean? or the bechamel?
With the sauce, just use a can of diced tomatoes, onions, garlic and peppers then add red wine and some cinnamon and let it cook down to a fairly solid (not "saucy" state)
Bechamel is tricky, but luckily the ingredients are cheap enough where you can start over if you fuck up. Good trick is to get a friend to help so constant stirring can happen.
Quote from: Nyodene D on May 13, 2011, 11:21:15 PM
the sauce you mean? or the bechamel?
With the sauce, just use a can of diced tomatoes, onions, garlic and peppers then add red wine and some cinnamon and let it cook down to a fairly solid (not "saucy" state)
Bechamel is tricky, but luckily the ingredients are cheap enough where you can start over if you fuck up. Good trick is to get a friend to help so constant stirring can happen.
Guess, the prob is with potatoes, I actually can do quite good Bechamel
oh, i tend to not use the potatoes. I just double up the layers of eggplant. less starchy.
made a pretty awesome vegetable curry yesterday.
Chili Paste:
5 cloves garlic / 2 garlic greens
6 green onions
1 handful fresh diced cilantro
8 dried chilies
1 tsp ginger paste
salt & pepper
olive oil
other stuff:
1 large onion, rough cut
Assortment of chilies, seeded and diced (I used a few poblanos, jalapenos and a fat little red round one that I'm not sure I know what it was)
1 can diced tomatoes
1 bag frozen diced okra
1 packaged mushrooms, quartered
1/2 cup vegetable (or chicken) broth
To taste: garam masala, cumin, salt, pepper, cilantro, mint
- Combine the chili paste stuff into a food processor and make a paste. Fry in a wok until browned
- Add in onions and chilies, fry until translucent / soft
- Add 1/2 cup broth and the mushrooms and can of diced tomatoes, simmer 5 minutes
- Add spices and okra, stir well. Simmer for about 10 mins
Serve with naan and rice.
felt like this topic could be given some rebirth.
i've been cooking for a long time, and now cook for a living...
some real simple cream soup recipes that don't take any time at all
take a simple stock (you can use chicken stock paste to substitute)
stock: increase ingredients to produce a stronger flavor or more stock, this is about enough for two
1 onion quartered and unpeeled
1 stalk celery rough chop (take off the part with the leaves, they tend to make things bitter)
2 to 3 carrots rough chop
1 chicken breast, or some meat, meat scrap works even better and is far cheaper for something you'll just toss to the wayside or feed to the dog
add a desired amount of salt, maybe onion and garlic powder and just cook down until you reach a desired flavor.
2 quarts of water (roughly 8 cups)
(takes about an hour)
now, take your sweet potato. i like to have just a bit more than less so i don't have to go through the trouble of making a slurry
take your sweet potatoes and peel them and then give them a medium chop, your gonna end up blending this.
(if you made your own stock, strain it and then put it back on the stove with your sweet potatoes)
then i just let it cook down until its soft, i tend to use fairly a lot of whatever my main ingredient is so it is generally going to seem like maybe there isn't enough stock to make it a proper soup. but your gonna end up adding heavy cream so keep that in mind (this is actually also great with coconut milk)
now put your sweet potatoes and stock in the blender and blend them until smooth, put them back on the stove and add in your heavy cream (or substitute), turn down the flame to a low heat and just allow the soup to simmer, at this time you can add your spices (such as nutmeg, cinnamon, salt, brown sugar and cayenne- if you decided to sub with coconut milk i strongly suggest red curry paste)
and then i add a can of crab...
ready to serve.
this is pretty much the base for all cream soups, they are incredibly easy to make and filling. especially great in the winter months
i'll try to post more recipes and such in the future, and hopefully some pictures too.
here is a really simple BBQ sauce recipe
ingredients:
two slices of bacon chopped
half a white onion diced fine
a table spoon of garlic minced
1 large bottle ketchup
molasses
liquid smoke
brown sugar
salt
cayenne
throw your bacon in a sauce pot and render the fat (slightly cook it until there is some grease in the pan)
add your onions and saute those until translucent and then add your garlic (last, so it does not burn)
after those are all cooked, and you have a great aroma rising from the pot take a bottle of ketchup (get one of the really large ones. 64 oz or whatever) and dump it into the pot, turn on the flame to a very low heat and stir it until it gets hot and begins to simmer
now add in about a cup of molasses (you want the ketchup to start to turn from red to brown, the more molasses the darker the bbq sauce)
then add in desired salt, and maybe start with a quater cup brown sugar
keep it stirred so the bottom doesn't scorch
start with a table spoon liquid smoke (increase if needed, you want it to have that flavor, but using to much can give you some bad indigestion)
teaspoon of cayenne (or to flavor)
and just let it simmer for 20 minutes or so, spread it over chicken, ribs, sausage or whatever you please.
you may have to add a little bit more of said things (mollasses, sugar, liquid smoke etc) until you get it to a flavor your happy with, but this is a simple start and from here you can get as creative as you'd like with it
I had a plan to make tar tar, but half way there, decided that raw cow meat and half of sliced onion will do it. Brilliant. Raw meat is something what doesn't go so well with "western" culture, but if you ask me, it's great. No spices, or little black pepper and salt and that's all good.
Quote from: FreakAnimalFinland on August 30, 2012, 05:47:01 PM
I had a plan to make tar tar, but half way there, decided that raw cow meat and half of sliced onion will do it. Brilliant. Raw meat is something what doesn't go so well with "western" culture, but if you ask me, it's great. No spices, or little black pepper and salt and that's all good.
Have you had Kibbeh Nayeh? If not, it is essential, my father turned me onto it (he always majorly praised steak tar tar) a major staple of my diet when i lived in Michigan...It's basicly raw ground lamb with wheat crack and spices, served with raw onion and you put olive oil, salt, pepper and a little cayenne, eat it with fresh pita. I however do not care for the Halal versions of it i've had (my fav. is the Christian Lebanese) there is just far to many spices in the Halal and it really detracts from the purity of the product itself.
Speaking of raw red meat, while working at a restaurant in brooklyn i got to work with the BEST ground beef my eyes have ever seen...god the color was just amazing, it was totally beautiful and i deeply regret never having eaten it raw though it was often spoken about between myself and the fellow line cook...the provider of this amazing product was http://www.lospaisanosmeatmarket.com/ i highly recommend this place. if you live in NYC you have NO EXCUSE.
Their Duck Sausage is to die for, absolutely incredible
the way i served it at home when it was gifted to me was:
i simmered it in shallowing boiling water just shortly and then threw it on the grill
served it on french loaf smeared with goat cheese and a peach syrup i made
for those who want to make a simple candied fruit, just take a small skillet, slice up whichever fruit you desire and add just a little bit of water (probably about an inch or less) and some sugar (as desired, but not to much) and just turn the flame to high and just stir it until the fruit begins to break down and it starts to tighten up...gosh, that was easily one of the best meals i've ever eaten, and it was just so simple
On another food related note, do any of you Scandinavians or germans have an affinity for Speck? My fathers family are german saxons from Transylvanian and while growing up my oma would always have me assist in making sausage and then smoke it in the garage with juniper...there was always an abundant supply of Speck in her home and i remember just being able to slice a piece off and put it on fresh bread with onion, salt pepper and paprika...i have not had, or come across it in many years but it is among my favorite foods (as is much of what she introduced me too durning my early years)
my father has yet to send me a copy of the cook book that the old german women at his church compiled, but you can rest assured that when i get it i will post many of these incredible old world recipes for those interested
authentic lebanese for dinner tonight, pho for lunch tomorrow... stoked.
My partner's girlfriend as of late has upped from vegetarian to vegan so i've been cooking a lot more vegan stir fries, tofu, tempeh, sweet potato dishes, etc
The last recipe I've tried. Quite simple and good.
500g of pork
3 tomatoes
2 pickles
2 onions
1 clove of garlic
spoon of tomato paste
spoon of soy sauce
200g of sour cream
spices
cut pork into small pieces, roast 5 minutes on the pan, add onions and garlic in small pieces, roast for 3 more minutes, add tomatoes and pickles cut in also not big pieces, mix tomato paste, soy sauce, sour cream and spices and add to the pan. let it roast/boil/whatever for 15 minutes. here you go.
damn, that sounds delicious. I know what I'm doing for dinner tomorrow.
Quote from: Levas on December 02, 2012, 09:41:11 PM
The last recipe I've tried. Quite simple and good.
500g of pork
3 tomatoes
2 pickles
2 onions
1 clove of garlic
spoon of tomato paste
spoon of soy sauce
200g of sour cream
spices
cut pork into small pieces, roast 5 minutes on the pan, add onions and garlic in small pieces, roast for 3 more minutes, add tomatoes and pickles cut in also not big pieces, mix tomato paste, soy sauce, sour cream and spices and add to the pan. let it roast/boil/whatever for 15 minutes. here you go.
If I had to pick one food item as my favorite it would have to be mushrooms. I could eat them with every meal and some days I do. Sauteed with onions/shallots and butter (and maybe a little salt, pepper, and thyme) they pair well with just about any kind of meat. Great in scrambled eggs. Excellent pizza and burger topping. They are essential in any kind of Asian dish I make. For me they are nature's perfect food. Just the other night I made a simple pureed mushroom soup using three different kinds of mushrooms (store bought and wild) and it's excellent. Addicting, even.
I've never gone mushroom hunting but I want to. I'm not sure they can be found around where I live. When I was going to school and living in a different city I knew people who claimed to regularly pick wild morels but they were very secretive about where they found them. Assholes.
I've seriously considered just growing them myself. I remember finding a russian website one time that had directions on how to grow them in your bathtub. You fill a large plastic bag with damp hay, seal it up, and inject it with spores. Wait a while and you'll have big mushroom clusters growing out the sides. The only reason I haven't tried it yet is because a) it might attract bugs and b) I live in an apartment building and if the building manager or maintenance man had to come in for some reason and saw a huge trash bag of mushrooms growing in my bathtub they would probably think they were the magic variety and call the cops, haha.
Risotto with chicken livers is on the menu for this weekend, picked up a bargain pack and very excited for it.
This one is called "man's dream" in here. You'll need:
Ingredients:
~5 potatoes
several pieces of pork (loin preferred, but ham or so would do)
~200-300g bacon
~200g champignon (damn that's a difficult word)
mayonnaise
cheese
salt, pepper other spices
Process:
Boil potatoes for 10 minutes and let them grow cold or so
Prepare pieces of pork with spices etc.
Cut bacon, potatoes and champignones in pieces
Now take the baking tin and make layers that goes like that. From the bottom: bacon - potatoes - pieces of pork - mayonnaise - champignones
Put it into oven for half an hour in ~200 degrees and go listen to some awesome new noise album. When it's done, take the baking tin out, grate the cheese on top of it and put once more in the oven for 15 minutes and while doing some serious shit like reviewing cvlt HNW album, limited to 12 pieces, wait for it to be done.
That's it. You'll get fat, strong, happy and have a heart attack perhaps pretty soon, but at least you'll have tasted this deliciousness
This is almost self-promotion, but my wife recently started a blog for her recipes/experiments.
She's a cook with quite a lot of experience, and since it's stuff made by an Italian in Norway it could be interesting for many of the Nordic fellows on this forum.
http://mammachefame.tumblr.com/
Needless to say, I'm more than happy to work as a tester for her dishes.
Enjoy!
Quote from: FreakAnimalFinland on August 30, 2012, 05:47:01 PM
I had a plan to make tar tar, but half way there, decided that raw cow meat and half of sliced onion will do it. Brilliant. Raw meat is something what doesn't go so well with "western" culture, but if you ask me, it's great. No spices, or little black pepper and salt and that's all good.
I've really wanted to try tar tar for a long time. Need to stop being so lazy. I like beef so lightly cooked it's almost raw, and raw beef in pho, but that's cooked somewhat in the broth. If you get pho takeout, they usually give you one container with beef, onions, noodles etc. and another with broth and the broth is supposed to cook the beef when you pour it in, but I like to let the broth cool down a little before adding it to the rest of the ingredients. I find that makes the beef much better.
Preparing AZU. Nice title, heh. It's form Tatar cuisine. There are many versions of this meal. Mine is:
* Fry 300-400g of beef with 3 onions then put all that to a pot with water or broth (so that the meat and onions would sink in it, but not too much). Add sliced tomatoes, salt and spices and simmer for 30 minutes.
* Fry some potatoes and add them to the pot with meat and onions
* Add sliced pickles and boil until the potatoes are soft enough.
Enjoy. It's said that it must be served with chopped garlic. It's up to you.
All of you would fail the Reichian character analysis food test for the fascist personality type, expounded in ' The Mass Psychology Of Fascism' har har. I used to fall firmly into that camp, not eating "ethnic foods" as a child, but then I got the idea that we had to adapt to the diet of the future, consisting entirely of processed foods and no water, as a teeny bopper. Nowadays I'm pretty open to pretty much any food, even enthusiastic for food, which I used to see as just a method of refueling, but then again, I was largely raised by an olde tymey Irish grandmother, so rather bland meat and potatoes was the norm.
Quote from: KMusselman on April 06, 2013, 08:12:55 AM
Today, Italian dry salami, various cheeses and breads. Some good wine too!
Definitely the best way to eat. I wish I did this for every meal, every day, but it does get rather expensive quickly.
Rehearsal meal at Unrest HQ:
(http://farm9.staticflickr.com/8116/8693301775_b2fc857e48_c.jpg)
"This is the Dark Side of Grub!"
Hal Hutchinson
"You could never offer a woman this kind of food. If you could, you wouldn't want her anyway!"
Shift
http://www.youtube.com/watch?v=sbOAIKfhh9I
"Cooking Contaminated Episode 7 featuring Jonathan Canady"
Quote from: NEHPF on May 03, 2013, 07:40:39 PM
http://www.youtube.com/watch?v=sbOAIKfhh9I
"Cooking Contaminated Episode 7 featuring Jonathan Canady"
I've made many records I wish I hadn't. I've done shows I would rather forget. I have so many regrets in my personal life I long ago lost count. I'm an embarrassment to my family. I generally feel like killing myself over something I've said or done every time I go out. But at least I've never appeared in a video like that! What a rush of schadenfreude.
Food:
Have been gathering wild garlic leaves. Extremely tasty salad material growing wild all over the place in woodland if you know what you are looking for, the kinda stuff a supermarket would charge you £1 for putting a few in cellophane.
Asparagus is my new vegetable of choice. Trim the stems and steam for ten minutes. Serve with topside beef joint which you have stabbed and injected garlic cloves into before roasting.
Quote from: HongKongGoolagong on May 04, 2013, 02:20:46 AM
Asparagus is my new vegetable of choice. Trim the stems and steam for ten minutes. Serve with topside beef joint which you have stabbed and injected garlic cloves into before roasting.
Try grilling them, wee drizzle of oil and some salt & pepper. YUMM
asparagus are great.
i usually blanch em for about a minute/two, then shock em' in an ice bath and throw em' on the grill just to mark em'...toss em' in a little butter and sautéed garlic with a pinch of salt...
collards and kale are my preferred greens though