Food

[halthan]

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).

[Ashmonger]

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.

[FreakAnimalFinland]

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.

[halthan]

good source for spicier stuff, only in fiinish, sorry
http://chilifoorumi.fi/index.php?PHPSESSID=a423849eb5011785d6ff3d8bbf6c5260&board=19.0

[Nil By Mouth]

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 :)

[tisbor]

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 )
 

[Ashmonger]

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.

[GEWALTMONOPOL]

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

[halthan]

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)

[ARKHE]

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...

[GEWALTMONOPOL]

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.

[Nyodene D]

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...

[Nyodene D]

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.

[tiny_tove]

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

[ConcreteMascara]

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.