Topic: What's Cookin'? (Read 94910 times)

Disposable Ninja · « **Reply #1120 on:** August 16, 2013, 08:57:50 AM »

I've taken to making my own pizzas using tortillas as crust. Having a toaster oven makes this very much possible, as well.

I've learned something, too: when making a pizza, put down a layer of parmesan cheese between the marinara and the mozzarella. It makes it taste so much better you have no idea.

R^2 · « **Reply #1121 on:** August 16, 2013, 11:12:41 AM »

At work I've taken to using pita bread. It better approximates the chewy texture I look for in a real pizza crust, but if you prefer a crisp crust then tortillas are probably the better option.

Disposable Ninja · « **Reply #1122 on:** August 16, 2013, 11:58:04 AM »

If you want to replicate proper pizza texture with tortillas, I've found a good way is to sandwich some cheese between two tortillas. Like a Quesodilla, only with mozzarella and pizza toppings on top.

Joxam · « **Reply #1123 on:** August 16, 2013, 11:58:20 AM »

Naan bread pizza is where it's at.

R^2 · « **Reply #1124 on:** August 16, 2013, 12:28:40 PM »

But I ain't got naan o' that!

Büge · « **Reply #1125 on:** August 16, 2013, 02:09:39 PM »

Guys, I just got off the phone with Brentai's naan.

Beat Bandit · « **Reply #1126 on:** August 27, 2013, 01:09:12 AM »

My Pea-nana-butter cakes didn't quite work out, but it happened early on enough that I just ended up with peanutbutter cookies and banana muffins. The cookies, however, were way too thick and one or two could probably put down a small whale.

Büge · « **Reply #1127 on:** August 27, 2013, 07:22:57 AM »

Silly Beat Bandit. Whales don't eat peanuts.

Mongrel · « **Reply #1128 on:** October 28, 2013, 11:36:18 AM »

So, I actually took the trouble to find a good local fishmonger and went down to pick some nicer stuff up.

All I made was baked lemon pepper halibut, but ahaha, fuck was that ever worth it.

Mongrel · « **Reply #1129 on:** December 05, 2013, 02:36:02 PM »

Chicken noodle soup made with hearts & gizzards. Turned out pretty good!

TA · « **Reply #1130 on:** December 05, 2013, 02:53:04 PM »

I love chicken hearts. A life in every bite!

Also, this is a really really good time to go buy turkeys, if you're in the US. And turkey is fucking wonderful.

Kashan · « **Reply #1131 on:** December 15, 2013, 01:10:03 PM »

So my mother bought half of a lamb and it has fallen to me to prepare most of it. I've made a few pretty cool things recently.

Lamb Bourguignon with roast potatoes de province. Took about 3 hours and a ton of work, but so worth it.

Fireplace roasted leg of lamb basted with thyme, garlic, and olive oil. Took about 4 hours, but actually pretty easy to make. Fantastic flavor.

It's of note that I've never really cooked anything serious before. I'm kind of jumping into this with both feet and I feel like a bad ass for making such delicious food from scratch. Though I've also screwed up a couple things, though thankfully nothing of note.

François · « **Reply #1132 on:** December 15, 2013, 02:00:01 PM »

Dang but that looks tasty as the dickens. That fireplace roast is blowing my mind, but it makes sense, heat is heat. Interesting!

Quote from: Kashan on December 15, 2013, 01:10:03 PM

It's of note that I've never really cooked anything serious before. I'm kind of jumping into this with both feet and I feel like a bad ass for making such delicious food from scratch.

I wish everyone who says that they can't cook would read this. You have the perfect attitude; in the kitchen, being afraid of messing up usually ends up a self-fulfilling prophecy. Whatever you do in there, act as if you had done it a hundred times before. Mistakes are something you sort out and learn from after the fact, not during.

Kashan · « **Reply #1133 on:** December 15, 2013, 02:34:27 PM »

Quote from: François on December 15, 2013, 02:00:01 PM

I wish everyone who says that they can't cook would read this. You have the perfect attitude; in the kitchen, being afraid of messing up usually ends up a self-fulfilling prophecy. Whatever you do in there, act as if you had done it a hundred times before. Mistakes are something you sort out and learn from after the fact, not during.

For me the thing that made me comfortable was reading a book that approached cooking from basic scientific perspectives. Reading that gave me the tools to analyze what I was doing and adapt when inevitably things didn't go perfectly according to plan.

Büge · « **Reply #1134 on:** December 15, 2013, 04:09:02 PM »

Well, cooking is chemistry, when you get down to it.

Niku · « **Reply #1135 on:** December 16, 2013, 04:03:18 AM »

*Breaking Bad theme begins to play*

Mongrel · « **Reply #1136 on:** December 16, 2013, 04:24:42 AM »

Quote from: Niku on December 16, 2013, 04:03:18 AM

*Breaking Bad theme begins to play*

Over a montage of a file being baked into a cake.

François · « **Reply #1137 on:** December 29, 2013, 11:48:30 AM »

In case you were wondering, making chocolate fudge squares but replacing the vanilla extract with orange extract COMPLETELY WORKS AND IS DELICIOUS BEYOND MORTAL RECKONING. (16 ounces of semi sweet chocolate chopped into small bits, 300ml of sweetened condensed milk, microwave a minute or two until it begins to melt, stir, add 1 teaspoon of extract, stir some more, pour into pan, chill until set)

On the other hand, trying to pour it down a roll of parchment paper inside a paper towel tube in order to make neat circular pieces is surprisingly difficult and not worth the effort.

Mongrel · « **Reply #1138 on:** December 29, 2013, 11:59:40 AM »

Why not use like a muffin try or something similar for that?

François · « **Reply #1139 on:** December 29, 2013, 12:37:58 PM »

Hmm, not exactly what I was attempting to do but it might be the next best thing, good idea.

My original plan was to have a cylinder of orange fudge and a cylinder of cream sugar, cut each in half lengthwise, slice them into semi-circular pieces, then put the pieces back together to form stacks, alternating sugar and fudge; I was doing it for gifts and figured a neat presentation was in order. I ended up just doing regular old cubes, but I'm sure the folks'll enjoy it all the same.

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