Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you:
No adverts like this in the forums anymore.
Times and dates in your local timezone.
Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance.
Email notifications for threads you want to watch closely.
Being a part of the oldest wargaming community on the net.
If you are already a member then feel free to login now.
To go with that, I sometimes do some "Gaahlick shrimp" It's actually a pretty easy Emeril recipe:
Spoiler:
3 teaspoons of "emeril's essence" or Creole seasoning (pretty much all his recipe books have the recipe for this, or you can probably buy it)
2 tablespoons chopped garlic
2 tablespoons olive oil
salt
pepper
parsley
6 tablespoons chicken broth
2 tablespoons lemon juice
2 pounds peeled, deveined shrimp
pre-heat the pan med-high heat. While the pan is heating toss the shrimp with the emeril seasoning, salt, and peper, then let sit
add the butter and garlic to the pan
Once the butter is most of the way melted, add the shrimp, making sure they are in a single layer as best you can. Let them cook stirring a bit for around 3 minutes.
Once most of the translucency has gone away, add in the broth, lemon juice and parsley, cook for about 30 seconds or maybe a tad more. You'll probably get a bit of a boil with the juices in there.
Then, remove pan from heat and serve. The broth/juice combo make a pretty good sauce to add over top of the shrimp, or maybe a rice or potato side.
Whatever pasta I can get with some kitbashed sauce (something tomato-ish from a jar... some mushrooms... some garlic... some tobasco... some beans... some banana ketchup... all sexy).
I like to make tacos for myself sometimes, although I don't actually cook much since I live alone and I'm lazy (I often eat microwave dinners). The only real cooking involved is browning some ground beef and mixing it in with water and your choice of taco seasoning.
My armies (re-counted and updated on 11/7/24, including modeled wargear options):
Dark Angels: ~16000 Astra Militarum: ~1200 | Imperial Knights: ~2300 | Leagues of Votann: ~1300 | Tyranids: ~3400 | Stormcast Eternals: ~5000 | Kruleboyz: ~3500 | Lumineth Realm-Lords: ~700
Check out my P&M Blogs: ZergSmasher's P&M Blog | Imperial Knights blog | Board Games blog | Total models painted in 2024: 40 | Total models painted in 2025: 25 | Current main painting project: Tomb Kings
Mad Doc Grotsnik wrote: You need your bumps felt. With a patented, Grotsnik Corp Bump Feelerer 9,000.
The Grotsnik Corp Bump Feelerer 9,000. It only looks like several bricks crudely gaffer taped to a cricket bat.
Grotsnik Corp. Sorry, No Refunds.
ZergSmasher wrote: I like to make tacos for myself sometimes, although I don't actually cook much since I live alone and I'm lazy (I often eat microwave dinners). The only real cooking involved is browning some ground beef and mixing it in with water and your choice of taco seasoning.
Tip:
Food tastes alot better if you don't use a microwave.
Microwaves use radiation and drain all the energy away from the food. Making it taste not as well and actually make it taste a bit worse.
In terms of recipes tacos are super easy, laziness is something that happens to the best of us though
From whom are unforgiven we bring the mercy of war.
Food tastes alot better if you don't use a microwave.
Microwaves use radiation and drain all the energy away from the food. Making it taste not as well and actually make it taste a bit worse.
In terms of recipes tacos are super easy, laziness is something that happens to the best of us though
Microwaves use microwaves, not radition. Hence the name. And take "energy" away? What? All they do is heat stuff up.
On topic: I really enjoy making different asia-inspired stuff in a wok. It can include any meat, any vegetable (I take what is available in our fridge) and I love the smell of sesame oil (which is a must!) when heated up.
Microwaves use microwaves, not radition. Hence the name. And take "energy" away? What? All they do is heat stuff up.
On topic: I really enjoy making different asia-inspired stuff in a wok. It can include any meat, any vegetable (I take what is available in our fridge) and I love the smell of sesame oil (which is a must!) when heated up.
Well, microwaves are a form of electromagnetic radiation but then again, so is the infra-red which is emitted by a grill
But yeah, microwaves don't take energy away. If they did that then your food would get colder, not hotter.
And they only ruin the food if you overcook it.
I like to cook curries. They're so easy to make but also taste so good, as long as you either buy a decent curry paste (don't use curry powder), or make you own with mortar and pestle. Vegetarian Thai Green with Tofu is a favourite.
Also, home made macaroni cheese. Make up the white sauce and add some Worcester sauce to season, layer the macaroni with lots of extra mature cheddar, pour over the sauce, sprinkle final layer of cheese and then bake.
This message was edited 2 times. Last update was at 2016/01/14 15:51:31
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.
INSANE army lists still available!!!! Now being written in 8th edition format! I have Index Imperium 1, Index Imperium 2, Index Xenos 2, Codex Orks Codex Tyranids, Codex Blood Angels and Codex Space Marines!
PM me for an INSANE (100K+ points) if you desire.
Microwaves are great. But I’d not cook anything in one that I wouldn’t want to poach/boil. Which frankly is a pretty short list. Great for heating things up though. But that’s not cooking.
It’s kinda cold and crappy here. Big pot of comfort food time. Soup and stew weather. Here are some of my go-tos.
Chili (red)
Spoiler:
(Note: Everything is to taste)
Brown the following in big pot
1 tsp oil
1 tsp chopped garlic
2 onions
3 lbs. ground beef
2 tsp Worcestershire sauce
salt and pepper to taste
1/4 tsp red pepper flakes
1 1/2 tsp oregano
1/2 cup chili powder
4 cans kidney beans
1 cup ketchup
2 cans diced tomatoes
Cook slowly for a few hours
Five Hour Stew
Spoiler:
2 lb. lean beef for stew
2-3 potatoes
carrots
onion
mushrooms
beef broth
Worcestershire sauce
bay leaf
small can tomato sauce
1 c. red wine
salt and pepper
Put in crock pot, let go for 5 hours. Can also be done in a dutch oven @300 for about 3 hours, but I’ve never personally done it this way. For best results flour and pan seer the meat before putting it in the crock. This adds flavor and helps thicken it. Messy extra step though.
White Chili
Spoiler:
6 c. (3 cans) northern white beans
4 c. chicken broth (or less if you want more of a stew than a soup)
2 cloves garlic, chopped (optional)
2 medium onions, chopped
1 T. oil
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
4 c. diced chicken
Cook chicken, onions, garlic in bottom of soup pot in oil (use some of the spices at this step). Add the rest. Simmer for a bit. Serve with salsa, sour cream, a/o cheese.
My chili is usually pretty standard fare with one unorthodox addition - pork sausage (breakfast sausage). Years ago my mother went to the store for chili ingredients and grabbed a tube of sausage on accident. She was going to head back and get ground beef but my pa said it and just used the sausage. It was so good I have always used sausage as one of the two meats whenever I make chili.
Here's one I love to make, it's easy and super yummy
Chicken Enchiladasagna
Ingredients:
Cooking spray
1 big can of Enchilada sauce (14 oz I think, maybe it was bigger......)
1 8oz bag of shredded cheddar cheese
1 8ox bag of shredded pepper jack cheese
12 flour or corn tortillas (more or less depending on how many layers you want, figure 4 per layer, I used flour FWIW)
1 pre cooked rotisserie chicken, or about 4 boneless chicken breasts
13x9" (or similar) aluminum baking pan
Preheat your oven to 350 degrees fahrenheit, no idea what it would be for other parts of the globe...
Take all the meat off your chicken and shred or dice it up. If you're like me, you'll be smart and not include the skin so you can snack on it while you cook. Or if you used boneless chicken breasts, just cut em up the same. Spray your pan with cooking spray, then spoon some enchilada sauce in the bottom so it makes a really thin coating, so that the tortillas don't stick and ruin everything.
Next, cut all your tortillas in half down the middle. Take 8 tortilla halves (4 total) and make your first layer by first dunking a piece in the enchilada sauce first and covering the whole pan with your tortillas pieces. Use the flat sides of the halves along the sides of the pan. Mix together your 2 cheeses and then sprinkle a couple handfulls over the first layer, then add half of your chicken all over. Lastly, drizzle a few spoonfulls of enchilada sauce over the cheese & chicken. Repeat for your 2nd layer and try to use up the rest of your chicken. Next make your 3rd layer and then add just cheese and sauce. I used more sauce on top than the other layers, but also kept some for extra after it was done.
Cover with aluminum foil and bake for 30 minutes, then remove the foil and bake for another 10 or until the top layer cheese is all melty and starts to get crispy around the edges of the pan. Let it sit for about 10 minutes, then cut it in squares and enjoy!
dethork wrote: My chili is usually pretty standard fare with one unorthodox addition - pork sausage (breakfast sausage). Years ago my mother went to the store for chili ingredients and grabbed a tube of sausage on accident. She was going to head back and get ground beef but my pa said it and just used the sausage. It was so good I have always used sausage as one of the two meats whenever I make chili.
I might have to try that.
I like crock pot cooking, low maintenance usually.
because I really liked the pureed beans to thicken it up.
I basically double everything to fill my crock pot up, do six cans of beans - black, red, kidney - and puree up about 3/4 of one of each. Use all of the spice mix, usually a bit heavier on it cause I only make chili for me and I like my face sweating after a bowl.
Then I add some beef hot links that I grill and cut up into chunks. I've done bacon, it was good but I am usually too lazy.
I make a batch every year when my girl goes to deer camp and just live off it for a week. Might do up another batch here or there.
A Town Called Malus wrote: But yeah, microwaves don't take energy away. If they did that then your food would get colder, not hotter.
I think what he was looking for was 'water.' Microwaves work by getting the water in food to vibrate creating heat but this can result in food getting dried out.
The issue with microwaves is they're a really bad way to cook food because unlike a grill or oven, a microwave will penetrate the surface of what's being cooked. The flavor doesn't get 'locked in' so to speak by the process (which is why microwave dinners and stuff are precooked then frozen with a mountain of sauce and stuff on them).
This message was edited 1 time. Last update was at 2016/01/14 17:55:27
curran12 wrote: I live within 4 blocks of a good Seattle fish market, so I get a lot of mileage out of seafood.
Pasta with clam sauce and pan-fried halibut are both winners.
Now that I have a small enough vehicle to contemplate going, I may have to check out Pike's one weekend.
Personally, I would avoid Pike Street. Way too touristy and expensive. Depending on your neighborhood, the best fish markets I know of are Wild Salmon near Ballard (in the Fisherman's Terminal) or Seattle Fish Company in West Seattle.
This message was edited 1 time. Last update was at 2016/01/14 18:16:23
Personally, I would avoid Pike Street. Way too touristy and expensive. Depending on your neighborhood, the best fish markets I know of are Wild Salmon near Ballard (in the Fisherman's Terminal) or Seattle Fish Company in West Seattle.
Ahh, gotcha... as you can see from my location, I'm actually down a bit past Tacoma, so its good to know what to avoid
One of the few actual meals I don't mind cooking--as usually I loathe the act--is a simple stir fry, just using pre-cooked chicken breast slices--because it's easier and tastes perfectly fine--cut into small strips; 2-3 bell peppers--I prefer red, orange, and yellow. Green is fine, but I prefer the sweetness and colour of the others--cut into small strips; a few chopped spring onions; half a large onion finely diced; medium egg noodles cooked according to packet instructions, rinsed with cold water, and added near the end; and some cubed pancetta.
The first time I added some finely chopped garlic, but the second I used a small 'stock' made of a small amount--probably no larger than 1/5 of a teaspoon--of a pot of this:
Spoiler:
and about half a chicken stock cube, both dissolved into a small quantity--can't remember precisely, perhaps 100-200ml--of water and added around the same time as the noodles, along with a splash of both light and dark soy sauces.
Not exactly the most difficult or technically-involved meal ever, but aside from the prep it takes about 5 or so minutes to cook, which is generally what I look for in meals. Also, yes, I know, stuff like pre-cooked chicken and stock cubes are cooking sins, but it tasted nice to me and I'm the only one that matters, so I don't give a crap.
Mandorallen turned back toward the insolently sneering baron. 'My Lord,' The great knight said distantly, 'I find thy face apelike and thy form misshapen. Thy beard, moreover, is an offence against decency, resembling more closely the scabrous fur which doth decorate the hinder portion of a mongrel dog than a proper adornment for a human face. Is it possibly that thy mother, seized by some wild lechery, did dally at some time past with a randy goat?' - Mimbrate Knight Protector Mandorallen.
Excerpt from "Seeress of Kell", Book Five of The Malloreon series by David Eddings.
"You need not fear us, unless you are a dark heart, a vile one who preys on the innocent; I promise, you can’t hide forever in the empty darkness, for we will hunt you down like the animals you are, and pull you into the very bowels of hell." Iron - Within Temptation
I've always added a dollop of peanut butter for a bit of flavor.
See, I've never understood the addition of peanut butter to things. Most of the ones I've tried just flat-out taste revolting, and I can't quite get my head around why people--mostly Americans, it seems--like putting it in so much; personally, it doesn't work pretty much everywhere.
Mandorallen turned back toward the insolently sneering baron. 'My Lord,' The great knight said distantly, 'I find thy face apelike and thy form misshapen. Thy beard, moreover, is an offence against decency, resembling more closely the scabrous fur which doth decorate the hinder portion of a mongrel dog than a proper adornment for a human face. Is it possibly that thy mother, seized by some wild lechery, did dally at some time past with a randy goat?' - Mimbrate Knight Protector Mandorallen.
Excerpt from "Seeress of Kell", Book Five of The Malloreon series by David Eddings.
"You need not fear us, unless you are a dark heart, a vile one who preys on the innocent; I promise, you can’t hide forever in the empty darkness, for we will hunt you down like the animals you are, and pull you into the very bowels of hell." Iron - Within Temptation
I've always added a dollop of peanut butter for a bit of flavor.
See, I've never understood the addition of peanut butter to things. Most of the ones I've tried just flat-out taste revolting, and I can't quite get my head around why people--mostly Americans, it seems--like putting it in so much; personally, it doesn't work pretty much everywhere.
Different strokes for different folks. I've got a bit of a sweet tooth myself.
I've always added a dollop of peanut butter for a bit of flavor.
See, I've never understood the addition of peanut butter to things. Most of the ones I've tried just flat-out taste revolting, and I can't quite get my head around why people--mostly Americans, it seems--like putting it in so much; personally, it doesn't work pretty much everywhere.
Probably to replace the peanut sauce used in a lot of Southeast Asian cooking?
I like soup a lot. It is simple to make and you can have infinite variety.
I posted this recipe a while back, it is one of my favourites. I make it often when it is summer and the weather is hot.
Spoiler:
Fresh summer vegatable soup.
400 grams cooked ham or sausage (I prefer ham)
2 eggs
about 2 large or 4 medium crumbly potatoes
radish (about 300 grams)
cucumber or courgette ( I usually take 2)
a bunch of onions
dill
parsley
kefir (yoghurt might work if you can't find kefir, but I won't give guarantees.)
salt
Wash and cook the potatoes (leave them in their skin until after they finished cooking). Hard-boil the eggs and wash the the radish, onions and cucumber. Cut the potatoes, eggs, ham, onions, radish and cucumber into small bits, then throw it all together in a bowl. Add salt and herbs to the bowl. Now, add the kefir, stir, et voilà! Delicious fresh vegetable soup. Serve with sour cream, and when weather is hot, you can add ice cubes.
(tip: if the kefir or yoghurt is too thick, add some water to dilute it a bit)
The thing I like most however, is pancakes. I love pancakes. Same as with soup, it is easy to make and you can just stuff anything you want in them for infinite variety.
Mostly, I stuff them either with fruits (apple and pear usually) or with cheese.
take any squash, pumpkin, whatever really, boil it down a bit, add some home made boullian/broth (or just dump a can in or us OXO) season to taste.
Most of my dishes are indian/thai/european fusion so lots of curry, noodles, dumplings wontons, mixed together with things like potatoes pyroghy's and so on.
Cook the sausage, add the rest, season how you like it, enjoy over biscuits/bread
I think you are supposed to add lethal amounts of pepper. And you forgot chicken fried steak for applications.
While I might have been back north for a couple decades now, good ol’ southern cuisine still has a place in my heart. A artery hardening, cholesterol laden place.
~16000 Astra Militarum: 
~1200 | Imperial Knights: 
~2300 | Leagues of Votann: 
~1300 | Tyranids: 
~3400 | Stormcast Eternals: 
~5000 | Kruleboyz: 
~3500 | Lumineth Realm-Lords: 
~700
Ultramarines, 3rd Co. and friends, 16k+ 
4k 
Competition Index
it and just used the sausage. It was so good I have always used sausage as one of the two meats whenever I make chili.
(less)
