Cooking, Recipes, and Fire Alarms

Hadrak

I absolutely love cooking for my friends and really enjoy devouring Japanese, Indian, and Lebanese cuisine. I saw that we had a cookbook thread floating around with the intent of players making their in-game creations, but I felt this might be a little more appropriate with the overall sharing and delights in how awesome food is. 'cause it is.

With summer at its end, I figured I'd start off with linking to some recipes with an autumn-y flair to it. These are all Japanese for now (I'm afraid most of the Lebanese dishes I know how to make and do make are mostly made in the spring and summer) and something I ate growing up with my friend's family at her house.

Comfort foods are something I'm pretty into (really, who isn't) and I absolutely love Daigaku Imo and Ochazuke. They're pretty darn simple and a real treat to me when the weather starts getting a little cooler.

On another note, I was extremely sick a few years ago, I got served some really awesome rice porridge and some really awful, awful tea that cleared my sinuses in record time. Pickled plum just made it all the better.

I tend to visit these sites (and channels) often:

http://www.tastespotting.com/
http://noblepig.com/

https://www.youtube.com/user/cookingwithdog
https://www.youtube.com/user/Manjulaskitchen


So, share away!

Aishia

I've been making a lot of peach crumbles this summer. I usually go by eye but let's say... 6-8 of them. Peaches where I come from are probably THE BEST IN THE WORLD. Georgia sux, Ontario best peach region. I'll fight you. Maybe more or less depending on the SIZE. Splash some lemon juice in there, possibly because of witchcraft, possibly because it might prevent browning(But peaches don't really brown much!) Possibly because a bit of acidity will ENHANCE THE FLAVOR PROFILE I DONT KNOW LEAVE ME ALONE. Just a splash! A couple tablespoons of cornstarch, some people use flour but I find that gives more of a taste which I do not appreciate. Pinch of nutmeg, cinnamon, a splash of vanilla, two elbows presssed together of salt(But not too much!) Then about 1/3 to 1/2 a cup of brown sugar. I like to use the DARKEST MIDNIGHT brown sugar. IT costs a little more but the mollasassy caramel taste really pumps shit the HELL up. So what /I/ like to do is, put this all in a cast iron pan, and cook it a bit until it gets thick, stirring AS GENTLY AS I KNOW HOW. If it turns into a brick you probably added too much corn starch, if stays watery you probably didn't add enough. Basically once it starts to get a bit sticky and hot you SHOULD HAVE ALREADY MADE THE TOPPING. OH CRAP YOU ARE IN A HURRY WE BETTER KEEP THIS SIMPLE UHHH. A CUP OF OATS, 3/4 A CUP OF BROWN SUGAR, HALF A CUP OF FLOUR, PINCH OF SALT, A BIT MORE OF THOSE SPICES I MENTIONED BEFORE BUT NOT VAILLA OK SHIT SHIT SHIT OK MELT A THIRD OF A CUP OF BUTTER OR SO(OK MAYBE A BIT MORE), MIX IT INTO THAT WITH YOUR HANDS, THROW IT ALL ON TOP AND... OH NO DID YOU FORGET TO PREHEAT THE OVEN!? WELL OK 350 OR SO SHOULD WORK JUST PUT IT INTO THE OVEN TILL ITS NICE AND BROWN IM SURE IT WILL BE FINE DONT WORRY!!! Serve warm with tears of your enemies and vanilla ice cream.

Aishia

OH CRAP I POSTED THE TEMPERATURE IN FAHRENHEIT ANYONE IN THE CIVILIZED WORLD IS GOING TO BURN THE CRAP OUT OF IT.

Toz

Aishia

You brag as if scientists don't operate entirely in metric...

Toz

Hadrak

While I'm all for comedy posts, I'd appreciate it if we kept it on-topic all the same. tia

Phoenecia

I'm totally into cooking and baking, but my specialty tends to be with desserts. There are some recipes I absolutely refuse to share because I've found them to be infinitely better than desserts I've bought from stores (like my carrot cake and New York style cheesecake), and my mom would kill me if I shared some of our family recipes. >_>

Lately I've gotten into Indian food, and I absolutely love butter chicken. Tried this recipe out and I've loved it. I add a little more spice to my batches, though, and I also like throwing in chickpeas.

For dessert stuff, one of my favorites to make is this blueberry streusel cake. My sister begs me to make it every time I buy blueberries, and the cake always turns out well. Very simple too.

Still trying to find a really good white cake/vanilla cake recipe that is moist, not dense, and doesn't look/taste like cornbread. <_<

Aishia

The way the cake mix companies get that is the add pudding to the batter, I think you can do the same thing with from scratch.

Mael

I've only recently started cooking again, rather then just baking. I have to agree with Phoenecia that butter chicken recipe is great, I use it too, generally just do the chicken on the skillet and skip the tandori masala.

Lately I've been using the smoker a lot more, done a Double Smoked Ham with a Blackberry glaze (don't have the recipe though atm sorry!) beer can chicken, smoked salmon, smoked ribs. most of it hasn't been with recipes I'll have to write them down.

Hadrak

Beer can chicken is so simple, but so satisfying. I love cornish game hens for that.

Sarita

I'm sort of in love with this lamb dish. I'm the only person in the house who'll eat it, so when I'm alone, it's one of my go-to sort of meals for leftovers all week long.

Buford

I'm going to share one of my favorite things to make because it's cheap, super easy, and I just love buffalo chicken anything. I made this in a dorm room before where my only cooking appliance was a crock pot, so if I can do it, you can do it!

I don't really do measurements, so bear with me. Here we go!

Super easy buffalo chicken dip:

YOU WILL NEED:
- Chicken! You can use (and probably should) boneless, skinless chicken breasts, though I've gotten away with using a bag of pre-cooked frozen chicken breasts before.

- Buffalo sauce! You can either buy this in a bottle already, or grab your favorite kind of hot sauce, mix with a bit of melted butter, add some garlic, and bam. Buffalo sauce.

- A small bottle of ranch or blue cheese dressing. This is completely a matter of personal taste, so you go with whichever you like more. Do note though that blue cheese tends to dominate the flavors a bit, so use a decent bit less if you choose that.

- Nice ol' bag of cheddar cheese. How much you need depends on how cheesy you like your stuff.

- A small packet of cream cheese.

INSTRUCTIONS:

Grab up your chicken, and toss it into the crock pot. You'll want to add about half of your buffalo sauce to this. Set it on high, and let it cook for about three hours. Easy.

After about three hours, you'll wanna strain the hot sauce/juice that's cooked out. Save a little bit though, because dat flavoring. From here you'll wanna put your chicken on a plate, cutting board, whatever your little heart desires.

The chicken should be tender enough by now that you can take two forks and shred it up with them. This is reaaaally tedious, but no worries, it's worth it. After it's all shredded up nicely, toss that shredded deliciousness back into the crock pot, dump in your cheese, cream cheese, dressing of choice, and the rest of your hot sauce. Mix this up really well.

Let this super concoction sit in the crock pot for about an hour or two more, making sure to pop in and stir it up every half hour or so to make sure everything's nice and evenly spread around.

When it's done, put it in a bowl, or serve it right out of the crock pot! Who cares! This stuff's awesome with crackers, on a bun as a sandwich, with celery, or even just by itself - you really can't go wrong at all.

If you've gotten through this and realized that you indeed don't have a crock pot, go get one. Seriously, like, right now.

Buford

Double post because this website warrants it:

http://www.supercook.com/#/recipes/All%20recipes

Know what you have in your kitchen, but have no idea whatsoever what to make? This nifty little thing will let you plop in the ingredients you have in your house, and it'll spit back out at you all sorts of recipes that utilize what you've got.

Gwenith

Do drinks count? - StrawNanaMallow Milkshakes

Place 1 chopped up ripe banana into blender followed by half a punnet or chopped strawberries. Add a fist full of mini marshmallows and dump a big ol' load of vanilla ice cream in there. Add a touch of milk, blend till moderately chunky and suck through a big straw.

Aishia

Ahm @Nevlar I've had buffalo chicken dip once, and I've always wanted to make it since, but haven't really had a chance! It's very good.

Moirean

@Phoenecia: http://imgur.com/user/woven/favorites/AUzwd

Gwenith

Vodka piecrust?!?!

Moirean

It's a Spirean recipe.

Hadrak

It is Day 898.

I have yet again tried to consume brie and am finding myself not entirely fond of the almost ammonia-like taste. Blue cheese and aged cheddar reigns supreme within my cheesy realm. There will be no quarter.

So, lovers of brie (if you are out there), how would you suggest I handle this? I've had heated brie before and found it nice, but I find people suggesting apples paired with brie, but it didn't really appeal to my tastebuds. Am I getting a bad wheel? Am I not letting it sit long enough? pls send halp

Aishia

I would never eat brie without heating it. Usually with some sort of topping, Chopped walnuts and apples, or something like maple syrup and pecan, or cranberry sauce, is good if you want something sweet. Or caramelized onions, or some kind of chutney, pepper jellies. Tons of fruit combinations work. You pretty much cook it all together, or cook the topping then add it to the cheese then heat them up together, depending on what.

Ghend

I find brie and smoked salmon is very very nice, but those are both fairly specific flavours. I can't really see myself enjoying brie with something sweet.

Moirean

One of my absolute favorite things is baked brie inside a light pastry shell with warm apricot preserves, served alongside either herbed bread toasts or, if you wanna go more dessert-y, brioche toasts. Sweet and tart and creamy and delicious.

Aishia

Idk if you google brie topping even most of the savory ones are still pretty sweet.

Moirean

You can do mushrooms. Prosciutto also goes nicely with it, and because of its salt and delicate texture, it can be a perfect bridge between sweet and savory.

Great, now my night is lost to images of food porn. I adore brie.

Serrice

I had baked brie once. It came with syrup and apples and it wasn't bad.

Aishia

I think heating it drives off that ammonia-y taste (also dont' feel compelled by cheese snobs to eat the skin if you don't like it! That's where all the ammonia taste lives)

Hadrak

Thanks for the suggestions, guys. I tend to prefer really strong, bold flavors, but the ammonia-y taste was pretty much not the direction I was going for with that.

Valenae

In terms of autumn-y recipes: Last night I made Vermont Cabot Cheddar Ale Soup bread bowls .

Also, here's a recipe for a dessert! Caramel and Pecan Overnight Sweet Rolls! It includes making your own caramel sauce.

I know I can't be a lot of help in the specific cuisines you're requesting recipes for.

Sarkis

Char Siu (Chinese BBQ Pork)

Char siu is a favorite of mine. I can cook a relatively large amount of it, without spending a lot on the ingredients and you can upscale the sauce/marinade and keep it for weeks and weeks so you can make chicken and beef with it. Here's the recipe I prefer, but nearly any cut of pork you'd use for BBQ can be used (ditto beef). You can play with the temperatures and cooking techniques a lot, but it seems to always create a succulent, flavorful dish regardless (provided you don't overcook it).

4 to 6 servings
Ingredients

- Pork butt, boneless -- 2 to 3 pounds (Pork belly, pork ribs, etc also work marvelously)
- Hoisin sauce -- 3/4 cup
- Soy sauce -- 1/2 cup
- Rice wine or dry sherry -- 1/2 cup
- Honey -- 1/3 cup
- Sugar -- 1 tablespoon

Method

1. Slice pork butt into strips about 2 inches wide and 5 inches long.
2. In a large bowl, mix together the hoisin, soy sauce, rice wine or sherry, honey and sugar. Add the pork strips and marinate for at least 2 hours, preferably overnight (I've done up to
24 hours of soaking). I also add
chopped fresh ginger and garlic, and add about 2 tablespoons of five-spice powder to the mix.
3. Preheat oven to 425°F. Add a rack to a roasting pan and fill the pan with water to come just below the rack. Wipe any excess marinade from the pork and line the strips up neatly in
the roasting pan.
4. Place the pan in the oven and roast for 10 minutes. Reduce heat to 325°F and roast for another 30-40 minutes, turning and basting frequently with the remaining marinade and/or
with peanut or sesame oil.
5. Cut into bite-sized pieces and serve. I usually serve it with rice and steamed or stir-fried veggies.

You can use the leftovers for lots of Chinese style dishes, such as stir-fry, fried rice, and as a filling for Char Siu Bao (BBQ pork buns).

Aishia

Ah I haven't had that in a long time it's so good. I prefer it with the sherry.