Topic: What's Cookin'? (Read 94932 times)

EmaWii · « **on:** March 28, 2008, 10:37:33 PM »

Back like a thousand years ago when I was a lurker on Pyoko the food thread was one of my favorites, so I'm starting one here.

Look, I made chili!

Wanted to do it with venison and fancier cheese, but the grocery store failed me and I didn't have the inclination to run around, so it's just beef and colby-jack. Sourdough bread. Yummoo!

*EDIT* And yes, I'm having issues getting pictures on here for some reason...

Ocksi · « **Reply #1 on:** March 29, 2008, 11:05:56 AM »

cheddar is best and only cheesing for chili

SCD · « **Reply #2 on:** March 29, 2008, 11:08:59 AM »

You all need to learn how to make sushi, especially if you live near a body of water.

A good appetizer.

EmaWii · « **Reply #3 on:** March 29, 2008, 11:41:21 AM »

Quote from: Ocksi on March 29, 2008, 11:05:56 AM

cheddar is best and only cheesing for chili

I got the recipe from my dad and when he made it for me he had this type of cheese called...canestrato. You grate just a tiny bit on top and it transforms the entire flavor. Delicious!

Brentai · « **Reply #4 on:** March 29, 2008, 11:57:25 AM »

Quote from: SCD on March 29, 2008, 11:08:59 AM

You all need to learn how to make sushi, especially if you live near a body of water.

I still maintain that sushi gets better the further inland you go, at least in the States. The best sushi ever is Sushi Zanmai in Boulder, Colorado (halfway up the Rocky Mountains), followed by Sushi Fever in Las Vegas, Nevada (halfway through the Mojave Desert) and then by this one place that, I swear to God, is in an airport in Washington, DC. Meanwhile, I've been down a good section of the western coastline and the sushi here is pretty disappointing across the board. Badly preserved, sloppily prepared, overpriced and trying too hard to be inventive. I suppose people just put more effort into it in places where you can't just go catch your own damn oceanlife. Also yeah once you learn to make it yourself you realize just how silly the prices you pay for "master" chefs are.

Lady Duke · « **Reply #5 on:** March 29, 2008, 12:33:47 PM »

Yummo. Ouch.

Arc · « **Reply #6 on:** March 29, 2008, 02:18:35 PM »

Sushi? In a cookin' topic? It's more likely than you think.

After finding out that mercury levels are freakin' sky high in my favored nigiri toro, I've cut down on my raw fish consumption, keeping it to three rolls a week. Turns out this country has weak sauce restrictions on that front, surprise surprise.

A compadre got a little too fancy with his Sloppy Joes last week, tossing diced tomatoes into the mix. Without draining them. Not only did it wash out the Manwich, it washed out the beef. No seasoning or spices could save such a Food Failure.

McFrugal · « **Reply #7 on:** March 29, 2008, 02:33:11 PM »

Flour might've.

SCD · « **Reply #8 on:** March 29, 2008, 02:44:13 PM »

The thing about sushi is that it doesn't have to be just fish.

Sometimes, I make tempura of various thin-sliced vegetables, other times yam works just as well. This is always a hit when you need to serve to the vegetarian crowd, but only when it is kept to an appy context.

R^2 · « **Reply #9 on:** March 29, 2008, 03:42:39 PM »

Sweet potato tempura rolled in rice and seaweed is a gift from the gods.

Mongrel · « **Reply #10 on:** March 29, 2008, 05:10:03 PM »

Dal madras over rice with poached eggs.

EmaWii · « **Reply #11 on:** March 30, 2008, 10:13:18 AM »

Has anyone ever made cookies with white pepper in them? I have a friend who suggested it. Chocolate chunk and walnut, but with this pepper kick that is supposed to make them taste warm even when they're a few days old.

To me, they just tasted like pepper in a mostly unpleasant way. I don't think it's a food failure, because he seemed to like them, but I also don't think it's an experiment I, personally, will be repeating.

TA · « **Reply #12 on:** March 30, 2008, 10:35:17 AM »

Is it possible that you used too much pepper? That sounds like the sort of thing that might well work, but you'd need to be very careful with the quantity.

EmaWii · « **Reply #13 on:** March 30, 2008, 10:46:59 AM »

Maybe. I thought I must have at first and was going to apologize for ruining them, but my friend was happy, so *shrug* I put in the amount listed for the recipe, but I think I'm just not into any heat effect enough to want to taste the pepper.

Büge · « **Reply #14 on:** March 30, 2008, 11:01:55 AM »

Garlic soup! :9

TA · « **Reply #15 on:** March 30, 2008, 11:28:18 AM »

Garlic anything is wonderful.

Kazz · « **Reply #16 on:** March 30, 2008, 11:46:01 AM »

Arc · « **Reply #17 on:** April 03, 2008, 01:50:42 PM »

Quote from: TA on March 30, 2008, 11:28:18 AM

Garlic anything is wonderful.

Overcompensating.

TA.

Shinra · « **Reply #18 on:** April 28, 2008, 12:01:11 AM »

I am just getting into this cooking game now that I'm not living with old people who cook bad food but don't charge me for it anymore. Picked up a nice, but dirt cheap knife and decided to test it out today with some veggie chopping.

I took out some frozen tilapia we picked up at wal-mart on the cheap (I'm in Oklahoma - cheap fish is ten bucks a pound, so frozen's all a poor man can get, and I'm pretty new to cooking fish - I managed to horribly mangle a 30 dollar side of fluke a couple of weeks ago and I learned my lesson but good) and tossed it in a baking dish with some white wine, chopped celery, onion, lemon and various herbs and spices. Baked it for a half hour and cooked up a sauce with the juices, a little milk and some tempura batter to thicken. It was gone before I could get my camera out, I'm sad to say.

Büge · « **Reply #19 on:** April 28, 2008, 07:12:40 AM »

I made chili yesterday with the consistency of pudding as part of an experiment with peanut butter and tomato soup. Since it bordered on a FOOD FAILURE, I decided not to throw in bananas.

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Author Topic: What's Cookin'? (Read 94932 times)