Topic: What's Cookin'? (Read 88570 times)

Brentai · « **Reply #20 on:** April 28, 2008, 07:25:06 AM »

You people need to stop trying with the chili.

Classic · « **Reply #21 on:** April 28, 2008, 09:46:31 AM »

I HAVE A LOT OF BEANS.
I LIKE BEANS!

I SHOULD LIKE BEANS MIXED WITH TOMATO SAUCE AND GROUND BEEF AND SPICES!

WHY YOU GOTTA BE A HATER!?

Joxam · « **Reply #22 on:** April 28, 2008, 07:28:05 PM »

Quote from: Classic on April 28, 2008, 09:46:31 AM

I HAVE A LOT OF BEANS.
I LIKE BEANS!

I SHOULD LIKE BEANS MIXED WITH TOMATO SAUCE AND GROUND BEEF AND SPICES!

WHY YOU GOTTA BE A HATER!?

NO MATTER WHAT YOU MAY THINK THIS IS NOT CHILI

Classic · « **Reply #23 on:** April 28, 2008, 07:59:43 PM »

NEW MEXICAN 2007 GREENS YOU STUPID WHORE! DON'T TRY AND TELL ME THAT WAS A BAD YEAR!
OF COURSE ITS NOT CHILI WITHOUT CHILI.

Cannon · « **Reply #24 on:** April 29, 2008, 06:49:02 PM »

Collard greens with some BBQ sauce mixed in.

...What?

Fredward · « **Reply #25 on:** April 29, 2008, 07:26:48 PM »

im makin makarowni

theres cheese in there too

Shinra · « **Reply #26 on:** April 29, 2008, 11:04:57 PM »

After success with it last night, I'm doing tempura chicken strips for dinner again tonight, but with some tempura'd shrimp and onion rings to go with it for good measure. Served alongside waffle fries because that's what's in my freezer right now and I don't get paid until friday.

SCD · « **Reply #27 on:** May 10, 2008, 06:43:08 PM »

Venicin Fried Rice

You know you're short on the cash when...

Büge · « **Reply #28 on:** May 11, 2008, 12:13:50 PM »

Homemade carrot

!

After some Thai Red Curry.

sei · « **Reply #29 on:** August 24, 2008, 12:03:20 PM »

Jumbo udon (no broth, just noodles) with S&B tarako (cod roe) "spaghetti sauce" and a light dusting of parmesan. Good grief. The texture...the flavor...

So delicious.

Arc · « **Reply #30 on:** August 24, 2008, 12:32:11 PM »

Quote from: sei on August 24, 2008, 12:03:20 PM

S&B tarako (cod roe) "spaghetti sauce"

What would you equate this to?

sei · « **Reply #31 on:** August 24, 2008, 12:41:18 PM »

That's exactly the stuff I used. I got turned on to it by having "tarako ika spaghetti" (basically spaghetti + that sauce + little strips of squid) at Curry House years ago. I later bought some of that sauce and had it with spaghetti and found it to be good. Today, on a lark, I tried it with udon noodles instead of spaghetti and the way the moist udon picked up the tarako and parmesan was wonderful. Combining the udon's grip on those ingredients with the wondefully chewy texture udon has to begin with...it was...OM NOM NOM NOM.

Another easy meal: udon noodles + Trader Joe's teriyaki chicken.

Arc · « **Reply #32 on:** August 24, 2008, 12:44:51 PM »

Right, I mean what does it taste similar to?

sei · « **Reply #33 on:** August 24, 2008, 12:50:48 PM »

Oh, um... shit. I'm not really sure what to compare it to. It's a teeny bit creamy/oily (but way, way, way less than a cream sauce like alfredo). It's kind of salty, but the flavor isn't just salty and/or fishy. I'm having trouble thinking of an analog, really.

Tastes like...happy!

(can't find a profile shot of Cure from Jade Cocoon 2 with which to make an image macro)

Arc · « **Reply #34 on:** August 24, 2008, 01:01:47 PM »

Hmmmm, I'll pick some up before the summer is up. What gave you the idea for the Parmesan? The "spaghetti" factor?

sei · « **Reply #35 on:** August 24, 2008, 01:16:14 PM »

The short answer would be that they served a side-jar of grated parmesan with that dish at Curry House. (I forgot to mention that the parmesan I used was just powdery-grated stuff.)

But, uh, I like parmesan's flavor on other pasta. It wound up adding some really pleasant grit/roughness to the texture. Using a chewy noodle like udon (buy the jumbo udon frozen; I've never had luck with dried udon) made up for the lack of squid and then some, though I've been a huge fan of ~~the noodle~~udon for years.

Niku · « **Reply #36 on:** August 24, 2008, 05:23:24 PM »

Man, I hope Daido has that stuff the next time I hit them up. I want to try it now.

Shinra · « **Reply #37 on:** August 24, 2008, 05:38:39 PM »

I've been cooking a lot of indian food lately. I plan to bring a tremendous pot of curry to a potluck on tuesday; any suggestions? I'm thinking chicken.

sei · « **Reply #38 on:** August 24, 2008, 05:49:34 PM »

I usually make a modified version of videojug's chicken tikka masala, which is nice, but not especially impressive (possibly because the recipe is healthier than shit using ghee or butter). If you go with it, adding a little discount lamb/beef will help the flavor a bit. Lal maas is pretty good too.

I like chicken korma and chicken (or any meat) vindaloo more, but I've only had them at restaurants, and they probably use the unhealthy stuff there.

PROTIP: Don't be a retard who spices it with five habaneros. Oops.

Shinra · « **Reply #39 on:** August 24, 2008, 07:34:22 PM »

I enjoy vindaloo myself but I'm sharing this with coworkers who have never eaten curry or even heard of it before, so what I make needs to be fairly approachable. Korma is an idea but it's a total pain in the ass to make from scratch (I don't have a blender OR a mortar and pestle; last time I ended up grinding up the coconut, spices, and cashew with a soup ladel and a mixing bowl) so I'd rather not. Chicken Tikka Masala on the other hand is a pretty fucking great idea, esp. considering that it's by far the easiest of the curries to adjust to if you've never had curry before. I'll go with that, I think. I like my curry more sauce heavy, though, so I'll probably find another recipe.

News:

Author Topic: What's Cookin'? (Read 88570 times)