Topic: What's Cookin'? (Read 94913 times)

Büge · « **Reply #1100 on:** March 16, 2013, 06:37:05 PM »

It's two days late, but I didn't hear anyone complaining.

Mongrel · « **Reply #1101 on:** March 16, 2013, 06:45:38 PM »

With that and all the stuff Brian baked/is baking, everything in this apartment is chocolate right now. I probably got diabetes before I even tasted any by just looking at this stuff.

Büge · « **Reply #1102 on:** March 16, 2013, 07:21:50 PM »

We need the chocolate smell to drown out the smell of Greek food.

Silversong · « **Reply #1103 on:** May 31, 2013, 07:29:02 AM »

Last night I braved the 86 degree heat and baked cupcakes anyway. Totally worth it.
Not just any cupcakes. White chocolate chip cupcakes with raspberry jam centers, topped with raspberry rosewater vanilla buttercream frosting. So. Good.

I was inspired by my new body wash. :D

Niku · « **Reply #1104 on:** June 01, 2013, 03:05:02 PM »

My sister's been largely bedridden for the better part of almost two years due to various terrible necrotic viruses (hooray) but the point is her birthday just passed and one of her favorite restaurants is Benihana. So we set up a ghetto hotplate hibachi in her apartment's common area and did as close an approximation of the food as we could. I made a couple of copy-cat dipping sauces and did seafood, my brother did steaks and chicken, and my dad did veggies and fried rice. It actually went pretty well!

Brentai · « **Reply #1105 on:** June 01, 2013, 04:14:17 PM »

I'm drunk so I get to be an asshole now: VARIOUS necrotic viruses? Did your sister fall through a nightmare factory?

Classic · « **Reply #1106 on:** June 01, 2013, 04:59:00 PM »

Since apparently today is opposite day: I'm glad you were able to take some pride in your cooking and something nice you did for someone you care about Niku.

Niku · « **Reply #1107 on:** June 02, 2013, 05:32:34 AM »

Quote from: Brentoid on June 01, 2013, 04:14:17 PM

I'm drunk so I get to be an asshole now: VARIOUS necrotic viruses? Did your sister fall through a nightmare factory?

More or less! It started with the MRSA and then became several diagnoses of "well, it could be MRSA but who the fuck even knows"

Basically she had a nightmare pit in her back that was like a Chilean sinkhole once they finished digging her flesh out, and she's been recovering from it ever since as it keeps trying to crawl back to find some kind of foothold in her body. The bright side being that if things stay on track, by the end of the year she'll finally be through all of it.

R^2 · « **Reply #1108 on:** June 20, 2013, 12:00:40 PM »

I made some things between other things and a disappointing chocolate cake.

R^2 · « **Reply #1109 on:** July 16, 2013, 02:45:18 PM »

Non-red velvet cake.

Silversong · « **Reply #1110 on:** July 18, 2013, 02:09:01 PM »

But how does it taste?

Also, I made cupcakes to eat while watching Sharknado. http://www.flickr.com/photos/45353012@N02/9285990481/#in/photostream

R^2 · « **Reply #1111 on:** July 30, 2013, 02:26:17 PM »

Chicken paprikash went well, tomato soup went well, and cabbage rolls... could have been better.

Mongrel · « **Reply #1112 on:** July 30, 2013, 02:31:21 PM »

The problem isn't the beer, it's that cabbage is not even remotely cooked (or otherwise broken down). It needs to have become soft and translucent. That's just... filler wrapped in raw cabbage.

Also, interestingly we ALMOST made chicken paprikash here yesterday, only we decided to make chicken cacciatore instead because of lazy.

peabody · « **Reply #1113 on:** July 31, 2013, 06:05:37 AM »

Yeah, you should blanch the cabbage first (or at least boil them a bit before braising). Raw cabbage isn't inedibly bitter, though, so that probably is the beer, and you might be able to work around that by mixing some ketchup or brown sugar in with it (or, just use canned tomatoes + Worcestershire + broth as the liquid). I've never boiled down beer by itself--is that usually good?

Mongrel · « **Reply #1114 on:** July 31, 2013, 07:26:47 AM »

In any case, they should look like one of these:

Büge · « **Reply #1115 on:** July 31, 2013, 10:30:08 AM »

s-so hungry

R^2 · « **Reply #1116 on:** July 31, 2013, 10:34:49 AM »

I intentionally left the cabbage half-cooked, knowing that the filling inside was already soft. I wanted some texture difference between crisp leaf ribs and the mushy lentils inside.

I'm not discounting the beer -- this was really terrible flavor at the end -- but it's possible the undercooked cabbage contributed to the bitterness.

Beer as a cooking liquid is really strong, so it's usually used in stuff that doesn't absorb a whole lot of flavor from its cooking liquid (like sausages). When it boils down it turns into this really thick sauce with a flavor best described as "your mileage may vary".

Mongrel · « **Reply #1117 on:** July 31, 2013, 10:46:10 AM »

Yeah, the thing is with cabbage rolls a big part of the goodness is from the cabbage breaking down and abosorbing all those delicious filling flavours.

Büge · « **Reply #1118 on:** July 31, 2013, 12:48:31 PM »

Quote from: R^2 on July 31, 2013, 10:34:49 AM

When it boils down it turns into this really thick sauce with a flavor best described as "your mileage may vary".

Vegemite?

R^2 · « **Reply #1119 on:** July 31, 2013, 03:03:11 PM »

If I'm not mistaken, Vegemite is made from leftover brewer's malt, so... sort of?

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Author Topic: What's Cookin'? (Read 94913 times)