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Na, it has to be a good sourdough. Something with some taste to it, with some good body to bite in to.
Or white sliced with a big pile of thin streaky bacon if I just want a dirty pile of unhealthy grease and salt.
As for vital cooking stuff:
A good set of knives.
A good heavy based frying pan, one large and one small steel saucepan (no need for non stick)
A good oven. I have had good ovens and bad ovens. Nothing is more likely to ruin food than an oven that can't keep a stable temperature. My oven is an all gas 80cm Smeg oven. It's huge and cost me £700, but I love it.
Rice cooker, because I sodding hate cooking rice in a pan. Its a pain. It needs to be watched, it boils over, it sticks, the rice is always under or over cooked etc. Rice cooker, I can throw in the rice and water, let it cook away whilst I sort out the rest of the food, and will stay warm if it is ready early.
insaniak wrote: Sometimes, Exterminatus is the only option.
And sometimes, it's just a case of too much scotch combined with too many buttons...
I make bacon sandwiches a bit differently since I hate buttered sandwiches, or sauce.
Crisp up 3 rashers of bacon, but when they're close to being finished, get a roughly chopped tomato and add it to the pan. Keep poking them about till they start to break apart and form a sort of relish. Season with pepper, and lime juice if you have any. The bacon fat will do the rest of the flavouring for you.
Perfect lubricant for a bacon sandwich if you're no fan of ketchup, butter or HP like me
I recommend that you toast your bread for that one though, since the relish can leak through and burn your fingers if you aren't careful.
This message was edited 1 time. Last update was at 2017/01/18 14:12:14
Something that I cannot live without is one of these:
Spoiler:
A big cast iron pot. You can make enough bolognese/chilli in this thing to last you an entire week (which is great when you're a poor student!), it will work on all hobs (gas, electric, halogen, induction), you can chuck it in the oven to bake things in (made lots of macaroni cheese in mine) and iron is an excellent conductor so it heats very evenly.
This message was edited 4 times. Last update was at 2017/01/18 14:31:07
The Laws of Thermodynamics:
1) You cannot win. 2) You cannot break even. 3) You cannot stop playing the game.
Colonel Flagg wrote:You think you're real smart. But you're not smart; you're dumb. Very dumb. But you've met your match in me.
I follow my Mum's way. First make a roux (flour and butter, which will act as a thickener. Or just use cornflour), pint of milk, big old block of cheddar (good quality mind you, I'll let you decide what qualifies as that though) grated.
Add the milk to the roux, and start to heat it up. Once good and hot, but not boiling, start bunging handfuls of the grated cheddar in, letting each batch melt thoroughly. Stop when your sauce is thick enough for your own liking.
And don't forget to chuck in some freshly diced white onion for a bit of bite toward the end - you want it hot, but not actually cooked.
Combine with the boiled pasta, put in an overproof dish, cover with grated cheddar, whack under the grill until the cheese is crispy.
Then scoff it.
Fed up of Scalpers? But still want your Exclusives? Why not join us?
Butter both slices. Good and thick enough to leave teeth marks.
Squidge of HP sauce applied directly to one of the buttered slices.
Get your bacon good and crispy, using proper proper bacon and not streaky.
Luvverly.
Nope. Decent quality sliced white pan(standard bread basically) for the bread, grilled or dry fried back bacon and mayonnaise. You cant beat that.
Butter in a bacon sandwich? You heathen monster.
This message was edited 1 time. Last update was at 2017/01/18 15:32:48
-"Wait a minute.....who is that Frazz is talking to in the gallery? Hmmm something is going on here.....Oh.... it seems there is some dispute over video taping of some sort......Frazz is really upset now..........wait a minute......whats he go there.......is it? Can it be?....Frazz has just unleashed his hidden weiner dog from his mini bag, while quoting shakespeares "Let slip the dogs the war!!" GG
-"Don't mind Frazzled. He's just Dakka's crazy old dude locked in the attic. He's harmless. Mostly."
-TBone the Magnificent 1999-2014, Long Live the King!
I think I’ve posted these a few times, but as I already posted them over in my blog a few years back, I can just copy/paste them in cooking threads.
Some cookies I normally bake around the holidays for gifts:
Brownie Roll-out Cookies
Spoiler:
3 Cups Flour (all purpose)
2/3 Cups Unsweetened coco powder
¾ tsp. Salt
½ tsp. Baking powder
1 Cup Butter
1 ½ Cups Sugar
2 Eggs
1 tsp. Vanilla
Bake at 350 for 8-11 minutes.
Cream butter and sugar. Combine the dry goods in a separate bowl. Add the eggs and vanilla to the butter/sugar mix once it’s light and fluffy. Slowly add the dry ingredients. Wrap the dough in plastic wrap and chill for an hour before rolling and cutting.
While these are called “roll out” cookies I’ve never made them that way. I take the dough and form it into a ~1½” log and refrigerate it that way (but could be frozen for later). Then I just cut it into ¼” slices and bake. We frost these with a peppermint royal icing and sprinkle crushed candy canes on top to give out for the holidays.
Cranberry Pistachio cookies
Spoiler:
1 ½ Cup Flour
½ tsp. Cinnamon
¼ tsp. Salt
¾ Cup unsalted butter (softened, 1.5 sticks)
¼ Cup plus 2 Tablespoons Sugar. (total of 3/8 cups)
½ tsp. Orange zest
½ Cup Pistachios
1/3 Cup Dried cranberries
1 Egg, lightly beaten
¼ Cup Turbinado or decorative sugar (coarse, for rolling)
Mix dry ingredients (flour, cinnamon, salt). Cream butter, sugar, and zest. Add the dry, and once that is incorporated, the bits (nuts/fruit). Form into a 1 ½” log, wrap in plastic wrap, square off, and chill for 2 hours. Once the dough has firmed up, brush with the egg and roll in the sugar. Cut into ¼” slices, and bake in a pre-heated 350 oven for 15-18 minutes.
For best results use unsalted pistachios. If you can only find the salted ones, let them soak in some water for a bit before mixing them in. Pour off the brine and dry them on a paper towel before mixing them in, and probably cut the salt out of the dry goods.
Candied Pecans
Spoiler:
1 egg white
1 tsp. orange juice
1 lb. pecans
1 tsp. cinnamon
1/4 tsp. allspice or mace
1 c. sugar
1 tsp. salt
Beat egg white with orange juice until stiff. Mix pecans in egg mixture until coated. Mix dry ingredients and toss to coat pecans. Bake on foil lined cookie sheet (or use a silpat) for 1 hour at 225. Stir once or twice while baking. Cool and store in airtight container.
Shortbread
Spoiler:
Recipe redacted by order of the Inquisition.
Cinnamon Bears
Spoiler:
1/2 lb. butter
1 c. sugar
1 1/2 tsp. vanilla
1 egg beaten with 1 tsp. water
1 1/2 tsp. baking powder
1/4 tsp. salt
3 c. flour
Roll dough 1/8 inch thick. Cut with cookie cutters. Decorate with colored sugars and candies or frost with royal icing with the help of small children. Bake at 375 for 6-8 minutes. Watch and remove from oven when light brown. Cooking time can vary greatly with the thickness of the dough.
VARIATIONS:
To make cinnamon bears, add cinnamon and allspice to the dough. Cut with bear cookie cutter. Decorate with a chocolate chip for the nose and two silver candies for eyes.
Rugelach
Spoiler:
8 oz cream cheese at room temperature
½ lb butter at room temperature
¼ cup sugar
¼ tsp kosher salt
1 tsp vanilla
2 cups flour
Filling:
6 Talespoons sugar
¼ cup light brown sugar
1 ½ tsp cinnamon
¾ cup raisins
1 cup walnuts finely chopped
½ cup apricot preserves or jam(any preserve or jam will do)
Cream the cream cheese and butter. Add the sugar salt and vanilla and then the flour. Divide dough into 4 pieces, wrap each in plastic wrap and refrigerate for 1 hour. Mix all filling ingredient except the jam. On a well floured board, roll out a ball of dough into a 9 inch circle. Spread with 2 Tablespoons of jam and sprinkle with ½ cup of the filling. Cut the circle into 12 wedges (a pizza cutter is the best tool for this). Starting with the wide edge, roll up each wedge into a crescent. Place on a cookie sheet lined with parchment paper or a silpat. Repeat with remaining dough. Make an egg wash from I egg beaten with 1 Tablespoon milk. Brush each cookie with a little egg wash. Sprinkle with cinnamon sugar (3 Tablespoons sugar mixed with 1 tsp cinnamon). Bake at 350 for 15-20 minutes.
On the topic of kitchen tools, I find Silpats make cookies a lot easier. Much fewer losses getting them off the sheets, and pretty much required for some cookies. Of course, as the cook gets to eat the broken bits, it does have a downside.
In a greased oven proof ramekin/cupcake tin/something similar put a ring of toast cut to fit the bottom. make a ring of streaky bacon inside the container and grate some cheese and put a layer over the toast. Break an egg into the centre and add some salt, pepper and worchester/hot sauce for preference, cover with a 'lid' of bacon and bake for about 20 minutes or until the egg is cooked.
Lately I’ve been making cheddar bacon bowls for breakfast on the occasional weekend for The Boy and myself.
Prep: Dice a potato and some onion.
Cut bacon into bits. Cook it up until crispy. Remove bacon from fat, set on a paper towel/drain. Cook potato/onion in bacon fat until golden brown. Drain. Fry 2 eggs over easy (in the bacon fat, because why not).
Mix potatoes, bacon, and shredded cheddar cheese in a bowl, top with the eggs. Enjoy.
And on the topic of favorite bacon dishes, my Grandfather’s potato salad:
German Potato Salad
4 lbs potatoes (I’ve used both Yukon Gold and Red, it’s all good)
1 lb bacon
1.5 cups chopped onion (diced fine)
2/3 cup vinegar
1/2 cup sugar
2 tsp salt
pepper
2 Tablespoon prepared mustard
4-6 stalks celery, diced
1 cup mayonnaise
Fill a large pot with cold water. Put potatoes in their skins in the pot, bring up to a boil, reduce heat, and simmer until tender. Cool, peel, and slice. Cut bacon into small pieces, sauté in saucepan until crisp. Remove bacon from pan, leaving the bacon grease. Add onion to pan and cook briefly. Add salt, sugar. Vinegar and mustard and bring to a boil, stirring until everything is dissolved. Pour warm dressing over potatoes. Add mayonnaise and celery, the cooked bacon, and some ground pepper. Taste to see if it needs more salt (this will depend on the saltiness of your bacon).
When my mom wrote the recipe down the first time, she said to only reserve a 1/4 cup of the bacon fat to make the dressing. Screw that. It’s not healthy, Not even close, with no pretenses of it. Embrace the bacon. Mmmmmm.
Ingredients: Chicken pieces (legs or thighs work very well but breasts will be fine, too) 5 tbsp Maple Syrup 2 tbsp olive oil 1 tbsp Dijon Mustard 2 garlic cloves, crushed Sprigs of fresh rosemary (enough for one on each piece of chicken and some others to be around them 1 tbsp lemon juice New Potates Vine Tomatoes
Preheat oven to 190 degrees C (375 Fahrenheit, gas mark 5)
Mix up the syrup, olive oil, mustard, garlic, rosemary and lemon juice in a large bowl and marinate the chicken in it, mixing it thoroughly. (add salt and pepper to season to taste)
Parboil the potatoes, then put them and the chicken pieces in a large roasting dish. Spoon over the remaining marinade and put a piece of rosemary on each piece of chicken, the rest just around the place in the dish.
Roast for 30 to 35 minutes, adding the tomatoes for the last 20 minutes.
The maple syrup makes the potatoes and chicken really delicious and sticky and it is quick and easy to make, especially for a meal that with some extra vegetables (baby sweetcorn and green beans are what I usually do) makes a sunday roast.
This message was edited 2 times. Last update was at 2017/01/18 16:52:41
The Laws of Thermodynamics:
1) You cannot win. 2) You cannot break even. 3) You cannot stop playing the game.
Colonel Flagg wrote:You think you're real smart. But you're not smart; you're dumb. Very dumb. But you've met your match in me.
Oh nice, a cooking thread. I'm actually hosting a Super Bowl party this year and I plan on doing the majority of the cooking for the group. What my menu is looking like so far is:
Pan-seared scallops wrapped with prosciutto (my signature dish, and since I'm blocks away from a good Seattle fish market, I got access to quality.
Some baked and super loaded nachos. Probably a mix of colby jack, cheddar and American cheeses (American is the best for melty and nobody can convince me otherwise), then work in chicken and jalapenos. Served with some homemade guac and salsa if I feel daring.
Slow-cooker jambalaya.
I'm torn on if I should make something else. Like if a starch is needed, or just more stuff with bacon. Thoughts?
Butter both slices. Good and thick enough to leave teeth marks.
Squidge of HP sauce applied directly to one of the buttered slices.
Get your bacon good and crispy, using proper proper bacon and not streaky.
Luvverly.
Nope. Decent quality sliced white pan(standard bread basically) for the bread, grilled or dry fried back bacon and mayonnaise. You cant beat that.
Butter in a bacon sandwich? You heathen monster.
Says Captain 'ooh, I love some Mayo with me Bacon'. That's a travesty that!
But I think we can find common ground. Black Pudding makes a full English - TRUE or false?
Fed up of Scalpers? But still want your Exclusives? Why not join us?
curran12 wrote: Oh nice, a cooking thread. I'm actually hosting a Super Bowl party this year and I plan on doing the majority of the cooking for the group. What my menu is looking like so far is:
Pan-seared scallops wrapped with prosciutto (my signature dish, and since I'm blocks away from a good Seattle fish market, I got access to quality.
Some baked and super loaded nachos. Probably a mix of colby jack, cheddar and American cheeses (American is the best for melty and nobody can convince me otherwise), then work in chicken and jalapenos. Served with some homemade guac and salsa if I feel daring.
Slow-cooker jambalaya.
I'm torn on if I should make something else. Like if a starch is needed, or just more stuff with bacon. Thoughts?
IMHO it’s not a Super bowl party without chili. Now there are about a zillion ways to make chili, and everyone’s is different, so run with what you like. Just make a pot.
Here's my cream of chicken soup recipe. It's real easy, and real yummy especially on a cold snowy day or if you're home sick and need something soupy.
1 cooked rotisserie chicken from the store
2 cans of chicken broth (or around 1 quart of stock)
2 chicken bouillon cubes to make it extra chickeny
1.5 cups of milk
3/4 cup of flour
1 cup cooked rice
3+ cloves of garlic, cut into teeny bits
optional - 1 small bag of your favorite mix of frozen veggies
Cook the veggies and rice ahead of time, I usually get one of those microwave steamer bags since it's easy. Pull off all the chicken meat and cut into little bits (skin can and should eaten separately while it's nice & crispy). Set the meat aside. Combine the chicken broth, bouillon cubes and 1/2 cup of milk in a big pot and heat it up so it starts to simmer but not boil. Combine the rest of the milk and flour and wisk together till there's hardly any lumps left. Add it to the broth and then let it simmer for about 10 minutes. It will get real thick as it simmers, keep stirring so it doesn't stick to the bottom of the pot. Add in the chicken, rice and veggies and simmer for a couple minutes more just to mix everything up good, and you're done.
I like to top it with grated parmesan cheese and enjoy with fresh crusty bread!
Necros, that looks like a very nice soup recipe, might have to try that! In fact, very nice recipes all round, especially the hand-cured bacon.
I wish I could say I've got something to offer, but all I have is chicken breast pieces cooked in Nando's sauce in a wrap with cheese, or my girlfriend's mac and cheese. Not exactly much, but it's something
I have been getting in to using the Crock Pot an awful lot lately. Mostly because I have learned it is a magical device which makes delicious foods. I recently made crockpot pizza for the first time, I looked up a common recipe for the base and I tweaked it a little.
Ingredients:
1lb Italian Sausage (I went Mild)
1lb Hamburger
1 Bell Pepper
2 Cups Bowtie Pasta (Uncooked)
2 Cups Mozzarella
1 Can Ricos Queso Blanco
2 jar Pizza Sauce (I like Newman's Own Sockarooni or Maranara)
4 Ounces of Pepperoni
Brown your Hamburger and Sausage together. Dice up your bell pepper. When your Hamburger/Sausage is browned, place in to crock pot. Mix in 1 Cup Mozzarella, 1 Can Ricos Queso Blanco, 2 Cups Bowtie Pasta (Uncooked still), 2 Jar Pizza sauce, diced bell pepper, Pepperonis (Save about 12). Once thoroughly mixed, cover with 1 cup mozzarella and your leftover Pepperoni. Let cook for about 2 hours so the pasta is done.
Pretty sure I got it all, I have a bad habit of committing my recipes to memory. Let me know if anybody makes it or tries it. I thought it was pretty good and my roommates enjoyed it, or they said.
I prefer fruit pudding personally although Black pudding is probably more popular in Ireland and Scotland than it is in England so....
No black pudding. Sub for extra bacon.
Sub beans. Just no.
Good fried edd for dipping toast in its yellowy goodness.
Fried bread. Bacon, sausage, egg, etc. And a big mug of good tea... None of that decaf malarky.
Sgt. Vanden - OOC Hey, that was your doing. I didn't choose to fly in the "Dongerprise'.
"May the odds be ever in your favour"
Hybrid Son Of Oxayotl wrote:
I have no clue how Dakka's moderation work. I expect it involves throwing a lot of d100 and looking at many random tables.
FudgeDumper - It could be that you are just so uncomfortable with the idea of your chapters primarch having his way with a docile tyranid spore cyst, that you must deny they have any feelings at all.
Hoping you'd all have been jealous of dinner!! Chicken breasts (Perdue brand) roasted with garlic and a light amount of salt and pepper, and topped with sautéed broccoli rabe (olive oil, garlic, balsamic vinegar and red pepper flakes), prosciutto, fresh mozzarella and balsamic glaze over pasta.
I remember hating the broccoli rabe when I was a kid...absolutely love it now. Would eat it three times a week, easily!!
This message was edited 2 times. Last update was at 2017/01/19 00:50:13
Reality is a nice place to visit, but I'd hate to live there.
Manchu wrote:I'm a Catholic. We eat our God.
Due to work, I can usually only ship any sales or trades out on Saturday morning. Please trade/purchase with this in mind.
All about the variety. On it's Tod, can't stand Cottage Cheese, but as an ingredient it's indespensible. Whereas a good sized block of quality Cheddar is the bare minimum.
Fed up of Scalpers? But still want your Exclusives? Why not join us?
Mad Doc Grotsnik wrote: All about the variety. On it's Tod, can't stand Cottage Cheese, but as an ingredient it's indespensible. Whereas a good sized block of quality Cheddar is the bare minimum.
Got to ve mature.... None of that mild malarkey! Weak chedder.. Just no.
Red Leicester is good.
Cheshire, white stilton, so many good cheeses!
Sgt. Vanden - OOC Hey, that was your doing. I didn't choose to fly in the "Dongerprise'.
"May the odds be ever in your favour"
Hybrid Son Of Oxayotl wrote:
I have no clue how Dakka's moderation work. I expect it involves throwing a lot of d100 and looking at many random tables.
FudgeDumper - It could be that you are just so uncomfortable with the idea of your chapters primarch having his way with a docile tyranid spore cyst, that you must deny they have any feelings at all.
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