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Made in gb
Ridin' on a Snotling Pump Wagon






Yep. It's true.

Whether it's just generally pottering in the kitchen at the end of pay month, trying to construct something resembling dinner, following online recipes or just making it up as I go along, there's few betterer to me than cooking.

And I suspect I'm far from the only fattyboomboom who has a penchant for pots and pans.

Let's here your recipes, and equipment/gadget must haves,

   
Made in gr
Rough Rider with Boomstick




A pressure cooker. It has worked wonders for me. Also teflon coated pans. A cook must start with the proper tools.

You shouldn't be worried about the one bullet with your name on it, Boldric. You should be worried about the ones labelled "to whom it may concern"-from Blackadder goes Forth!
 
   
Made in gb
Longtime Dakkanaut





Outer Space, Apparently

I cook when I can for myself and/or family, but usually I don't follow a recipe - I go with the flow and it seems to work out quite well

I bake too from time to time; I have some recipes for chocolate and peanut coated shortbread, but I think I'll be keeping those a secret for now

Best gadget you can have when cooking/baking is a penchant for experimenting - I have found that some of my best creations have come from doing something that sounds ludicrous, such as adding chocolate to a chilli, marmalade to creamy mash, and diced green apples to bacon wrapped chicken.

G.A - Should've called myself Ghost Ark

Makeup Whiskers? This is War Paint! 
   
Made in us
Longtime Dakkanaut




On a surly Warboar, leading the Waaagh!

Essential tool: A proper non-stick omelette pan. I make the best omelettes on the planet...no gak...and you need an actual omelette pan, not just some generic skillet to pull it off.
   
Made in us
Androgynous Daemon Prince of Slaanesh





Norwalk, Connecticut

I love cooking. And a slow cooker/crock pot is an awesome tool! Also, I love trying things that are just in my head that never come from a recipe book. Most of the stuff I cook is also pretty healthy. I make a killer lentil stew. And tequila lime roasted chicken! I don't use too much in the way of salt; but I use plenty of herbs and spices for flavor. And I make kickass Guac and salsa too!

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.  
   
Made in gb
Ridin' on a Snotling Pump Wagon






Slow Cookers are an absolute must, I totally agree.

Whether you work long hours (such as in my case) or just want a fuss-free Sunday Dinner, they're the toy you want.

Though when I'm doing my stew, I eschew water in favour of more Red wine....and follow the advice of Keith Floyd - if you wouldn't drink it, don't cook with it.

Turn out beautiful every time! Plus, as my one has a 'keep warm' function, a single pot will feed me for most of the working week, bringing economy of scale to cooking for one.

   
Made in gb
Longtime Dakkanaut





Oxfordshire

This is the book that started my cooking journey over 20 years ago (an earlier edition of it actually). It may have just been curries at the start but there's very little I won't have a crack at now. I've even mastered that most deceptively tricky of meals - the Sunday roast with Yorkshire puddings and roast potatoes that are crisp while at the same time being fluffy. Lush.
I've got a good collection of curry books now but nothing matches this one for versatility and ease - I'm still making at least one of the recipes out of this book at least once a month.
   
Made in gb
Ridin' on a Snotling Pump Wagon






Nice.

Although I do have recipe books, I find I'm flighty enough to prefer just googling random dishes.

For example? Watching DS9, and Sisko is making Jambalaya. Quick google and run to the shops that night, and I had a delicious dinner. I would say it was a delicious jambalaya, but never having had it before, let alone in a Louisiana Restaurant, I make no claims about authenticity. But it's now part of my repertoire - and has erm...helped me with the ladies now and again - another boon to being familiar with your pots and pans.


   
Made in gb
Longtime Dakkanaut





Outer Space, Apparently

 Mad Doc Grotsnik wrote:
Though when I'm doing my stew, I eschew water in favour of more Red wine....and follow the advice of Keith Floyd - if you wouldn't drink it, don't cook with it.


Would now be a bad time to say that I hate drinking alcohol, but love to cook with it?

Mum taught me one of her experimental recipes for making homemade flatbreads, one of which is infused with beer. I can't remember how it goes off the top of my head, but when I work it out I'll be sure to post it - goes fantastically with soups and chillies.

This message was edited 1 time. Last update was at 2017/01/17 01:40:33


G.A - Should've called myself Ghost Ark

Makeup Whiskers? This is War Paint! 
   
Made in gb
Battlefortress Driver with Krusha Wheel





Brum

 Mad Doc Grotsnik wrote:
Slow Cookers are an absolute must, I totally agree.


I always find stews and curries cooked in them lacking and a bit bland, I hardly use mine anymore.

The humble fired potato+bits is one of the staples of Saturday lunchtime for me, its also an excellent way to use up 'stuff' left in the fridge.

Its basically a few potatos cut up into small squares (don't bother peeling them) and boiled until just about cooked (10 mins or so) and then fried with anything suitable that you have lying around. My latest was potato, onion, bacon, cabbage with some cheese beaten egg run through at the end. Chilli, left over roast beef, turmeric, cumin and mustard seeds topped with a fried egg are probably the best additions that I have discovered so far though.

Cheap, easy and delicious.

I haven't had jambalaya in years, I may have to see what I can do about that

My PLog

Curently: DZC

Set phasers to malkie! 
   
Made in gb
Ridin' on a Snotling Pump Wagon






That's Bubble and Squeak that is - and a mighty fine lunch it makes too!


Automatically Appended Next Post:
And for fish and chips?

I use Granny Grotsnik's method - don't use batter, use Paxo Golden Breadcrumbs.

Possibly not to everyone's preference and fair enough, but hey - it's one of the two Granny Grotsnik's recipes, and that's plenty good enough for me. And being shallow fried, arguably slightly better for you.


Automatically Appended Next Post:
Also, completely forgot....I cure my own bacon these days.

Got a big old bag of salt cure (pre-mixed, seemed best for a beginner), and it really does produce some of the best bacon I've ever tasted.

Trick is to get your porky goodness from a decent butcher, as they can clean it up for you, including removing the skin without removing the fat.

Gonna do a few batches in time for my main LARP of the year, and go from camp to camp selling it. That's the road to wealth right there, and my Silver sword, Stabatha, needs a Cold Iron sister, Stabigail.

This message was edited 2 times. Last update was at 2017/01/17 09:50:27


   
Made in gb
Keeper of the Holy Orb of Antioch





avoiding the lorax on Crion

 Mad Doc Grotsnik wrote:
That's Bubble and Squeak that is - and a mighty fine lunch it makes too!


Automatically Appended Next Post:
And for fish and chips?

I use Granny Grotsnik's method - don't use batter, use Paxo Golden Breadcrumbs.

Possibly not to everyone's preference and fair enough, but hey - it's one of the two Granny Grotsnik's recipes, and that's plenty good enough for me. And being shallow fried, arguably slightly better for you.


Automatically Appended Next Post:
Also, completely forgot....I cure my own bacon these days.

Got a big old bag of salt cure (pre-mixed, seemed best for a beginner), and it really does produce some of the best bacon I've ever tasted.

Trick is to get your porky goodness from a decent butcher, as they can clean it up for you, including removing the skin without removing the fat.

Gonna do a few batches in time for my main LARP of the year, and go from camp to camp selling it. That's the road to wealth right there, and my Silver sword, Stabatha, needs a Cold Iron sister, Stabigail.


Fresh hand cured bacon...
*drools*

Good butcher worth weight in gold.. Or bacon...

This message was edited 1 time. Last update was at 2017/01/17 11:31:51


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.  
   
Made in gb
Ridin' on a Snotling Pump Wagon






It's dead easy as well

Choose your cut (I prefer loin, because proper bacon, none of that streaky nonsense), and weigh it once trimmed.

Make a note, and work out 5% of that weight. Weigh out your salt cure to match the 5%.

Rinse and pat dry your cut of meat (I use paper towels, less chance of contamination), then start rubbing in your salt, remembering to work it into any folds in the meat.

Then, bag it up (ziplock are ideal) and bung in the bottom of the fridge for a week or so (five days minimum), turning it once a day.

Then remove, rinse, pat dry and slice up your luvverly bacons, trying not to consume the whole joint all at once.

Or in my case, slice up, divvy up into brown paper, two slices to a sheet, take to LARP in a cool box, hawk round the camps, selling it as a Copper a package. Sit back and laugh as the cash rolls in, then go and spend it on spanky new weapons until you're a veritable tool kit of blade types for every unpleasant occasion.

   
Made in gb
Keeper of the Holy Orb of Antioch





avoiding the lorax on Crion

Ooh
.. Not so complex..

And not eating bacon.. That takes resolve!

...

Though my limited cooking ability can add.

Pasta/spag.
Add plenty of olive oil, it makes it stick less and adds some flavour to a cheaper pasta.

Now comes crazy bit. Add herbs to the boiling water.
I used dried and they added flavour, and kitcehn smelt good too

Crazy you say. Maybe. But the pasta was far better. Upgraded cheap pasta.

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.  
   
Made in gb
Ridin' on a Snotling Pump Wagon






Oh absolutely. Bit of herbs added to the water does help massively.

And does allow you to get away with cheaperer pasta (which is daft, because pasta itself doesn't really taste of anything!)

Instead of sauce, you can also knock up pesto relatively easily - though I for one can't stand pesto! You don't need as much compared to sauce, so it's ideal for 'uh oh, what am I going to eat tonight' end of the pay month blues.

   
Made in gb
Keeper of the Holy Orb of Antioch





avoiding the lorax on Crion

Nare. Pesto is... Meh

Buy a cheap sauce jar. Tom base, max a quid.
Add some tom puree. That thickens up and makes it more like thomato Than water. Bacon great add if your not broke.

Next. Herbs. Herbs save every cheap food I swear!

Last trick. After sauce and pasta done. Mix together. Then add frated cheese. Mature chedder best.

Very good cheap pasta with a few simple kitchen extras.

Student cooking at finest.

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.  
   
Made in gb
Longtime Dakkanaut





Outer Space, Apparently

I've found the best way to flavour pasta is to add stock cubes to the boiling water - about 1 per serving, of any variety. Simple way of making it taste great.

I've also dropped teabags into water when I've made rice for curries. Trust me, it works, but it's better with Green Tea, and Jasmine Rice

G.A - Should've called myself Ghost Ark

Makeup Whiskers? This is War Paint! 
   
Made in gb
Battlefortress Driver with Krusha Wheel





Brum

 Mad Doc Grotsnik wrote:
That's Bubble and Squeak that is - and a mighty fine lunch it makes too!


Never had it, although I was vaguely aware of its existence. I thought it involved sausages?

My version is loosely based on something my mum used to make (badly, she is a terrible cook).

This message was edited 1 time. Last update was at 2017/01/17 20:29:06


My PLog

Curently: DZC

Set phasers to malkie! 
   
Made in us
5th God of Chaos! (Yea'rly!)




The Great State of Texas

burgers.
*burgers, inject a little Worcestershire sauce into them. I personally like a light garlic dusting. Must be over a charcoal grill. Then throw on some foil, to smoke some bacon. Drench the bacon with maple syrup. A few minutes before take off bacon throw some pineapple slices onto the grill portion that doesn't have foil on it.

Fajitas, well they are a secret.

Essential items. Charcoal barbeque grill. tools. Bulleit or Four Roses bourbon (for the chef).

This message was edited 1 time. Last update was at 2017/01/17 20:34:07


-"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!
 
   
Made in us
The Last Chancer Who Survived





Norristown, PA

Burgers are probably my favorite thing to cook, any way, any style. Charcoal is great, but up here I only cook outside in the spring/summer. I hate cold. I also love em "burger joint" style.. seared in a super hot pan and squished thin.. cooked fast, and stacked 2 or 3 high with lots of cheese.

I usually go for the 85% meat, and mix in salt, pepper and usually like 2 cloves of garlic per pound, squished with my handy hand garlic squisher. My favorite toppings are mcdonalds style.. mustard & ketchup and pickles. Oh and bacon. Lots of bacon.

One time I tried grinding my own and mixed in some deli cut bacon, and ground it all up together. That was yummy, but super greasy. Maybe would have been better if I used the beef that was super lean, since the bacon had lots of fat.

And I always go for the homemade buns, I hate the little white bread ones, they just fall apart.

 
   
Made in de
Longtime Dakkanaut




 General Annoyance wrote:
I've found the best way to flavour pasta is to add stock cubes to the boiling water - about 1 per serving, of any variety. Simple way of making it taste great.

It's even easier: Just remove the pasta from the boiling water before it's al dente and drop it in the sauce, stir to coat, absorb sauce/flavour, and finish cooking. No need to rinse with cold water or coat with olive oil to reduce stickiness as it's infused with your sauce. Of course if you want, you can add olive oil for flavour as needed.
   
Made in us
Most Glorious Grey Seer





Everett, WA

 Mad Doc Grotsnik wrote:
Let's here your recipes, and equipment/gadget must haves,

I didn't cook for a very long time. I used to make cakes and stuff so a mixer was mandatory. Recently I made deviled egges and discovered that a blender is pretty much mandatory, too.


 
   
Made in us
[DCM]
Savage Minotaur




Baltimore, Maryland

The past two years I've been cooking like crazy!

Mainly to eat healthier(usually) and save money. I've become kind of famous for my buffalo chicken chili.

"Sometimes the only victory possible is to keep your opponent from winning." - The Emperor, from The Outcast Dead.
"Tell your gods we are coming for them, and that their realms will burn as ours did." -Thostos Bladestorm
 
   
Made in us
Androgynous Daemon Prince of Slaanesh





Norwalk, Connecticut

I'm with Fraz! Worchester sauce is a MUST in burgers. It's something I always do, and my friends always wonder why my burgers taste better than theirs.

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.  
   
Made in us
Esteemed Veteran Space Marine




My secret fortress at the base of the volcano!

I once set fire to the kitchen cabinets while making Eggo waffles in the toaster.






...I'm not allowed in the kitchen any more.

Emperor's Eagles (undergoing Chapter reorganization)
Caledonian 95th (undergoing regimental reorganization)
Thousands Sons (undergoing Warband re--- wait, are any of my 40K armies playable?) 
   
Made in us
Secret Force Behind the Rise of the Tau




USA

 timetowaste85 wrote:
I'm with Fraz! Worchester sauce is a MUST in burgers. It's something I always do, and my friends always wonder why my burgers taste better than theirs.


I like a custom mix of Worchestershire and Teriyaki myself.

I'm honestly a fan of plain and simple grilled cheese XD

   
Made in gb
Ridin' on a Snotling Pump Wagon






Frank's Hot Sauce for my Burgers. Lea and Perrins goes on Cheese on Toast (or grilled cheese sandwiches. Try it, you'll thank me!)

But Burgers, I did buy a manual burger press about a year ago, but haven't actually used it. Shall have to rectify that next week methinks.

But as for Maple Syrup on Bacon? You monsters. That Pig died for you, and you go and desecrate it's holy rashers? For shame! If you can't learn to respect bacon, you shan't have any.

   
Made in au
Primered White





twmba QLD

I cooked one of my favorites last night, homemade honey sauce on a Sheep's leg, roasted for 9 hrs, one of my kids favorite's too, they wanted more roast rather then ice cream lol.
Sheep was done by me from walking to plate too, my own always seem to taste better then from the store.
I can't get by without a good set of knives, keep them sharp and they make things so much easier.


Karol wrote:
Our reality does not have a wacky magical parallel twin universe made of 'emotions' that reflects back and amplifies the worst impulses of people in the 'real' world.

What is social media?
 
   
Made in us
5th God of Chaos! (Yea'rly!)




The Great State of Texas

squidhills wrote:
I once set fire to the kitchen cabinets while making Eggo waffles in the toaster.






...I'm not allowed in the kitchen any more.


This is a wise man. My tactic to be banished from the kitchen was to use the wife's commercial level mixer for something. I was banished to outside grilling only...with dispatch!

And they say old men are dumb heh heh heh.


Automatically Appended Next Post:
 Mad Doc Grotsnik wrote:
Frank's Hot Sauce for my Burgers. Lea and Perrins goes on Cheese on Toast (or grilled cheese sandwiches. Try it, you'll thank me!)

But Burgers, I did buy a manual burger press about a year ago, but haven't actually used it. Shall have to rectify that next week methinks.

But as for Maple Syrup on Bacon? You monsters. That Pig died for you, and you go and desecrate it's holy rashers? For shame! If you can't learn to respect bacon, you shan't have any.


I work with a bunch of Canadians. it was their idea. Its actually...awesome!

This message was edited 1 time. Last update was at 2017/01/18 12:17:14


-"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!
 
   
Made in ca
Mekboy Hammerin' Somethin'






 Frazzled wrote:
squidhills wrote:
I once set fire to the kitchen cabinets while making Eggo waffles in the toaster.






...I'm not allowed in the kitchen any more.


This is a wise man. My tactic to be banished from the kitchen was to use the wife's commercial level mixer for something. I was banished to outside grilling only...with dispatch!

And they say old men are dumb heh heh heh.


Automatically Appended Next Post:
 Mad Doc Grotsnik wrote:
Frank's Hot Sauce for my Burgers. Lea and Perrins goes on Cheese on Toast (or grilled cheese sandwiches. Try it, you'll thank me!)

But Burgers, I did buy a manual burger press about a year ago, but haven't actually used it. Shall have to rectify that next week methinks.

But as for Maple Syrup on Bacon? You monsters. That Pig died for you, and you go and desecrate it's holy rashers? For shame! If you can't learn to respect bacon, you shan't have any.


I work with a bunch of Canadians. it was their idea. Its actually...awesome!


Wise folk, those Canuckistanis!

One of my favourite simple alterations to a very ordinary food: before you toss a porkchop into a bag of shake n bake, cover it in the hot sauce of your choice.

   
 
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