The Cooking Thread

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Danang

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Re: The Cooking Thread
« Reply #600 on: December 26, 2021, 06:34:26 PM »
In certain tropical areas, everything is fresh. Even ingredients are abundant and affordable.
People were depressed with injustice, so food experiment becomes a way out.
Countless variety of foods is the consequence.
Every city/district has its own cuisines.
To sell food, we don't have to registrate to government. Just do it.
I've been thinking to sell food, but phew interrupted it. ;D
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Bullwinkle

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Re: The Cooking Thread
« Reply #601 on: December 26, 2021, 08:38:52 PM »
All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth. 

 Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.

Also makes the greatest goat biarria.

Slow, slow cook for hours just below simmer.Let cool.  Shred.  Refrigerate overnight to allow to dry.


Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.



Now the fun part . . . 

Carnitas con huavos, build a "Breakfast Burrito" 
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.

Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.


I may be spoiled living 6 minutes from Tijuana.   ;)



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sokarul

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Re: The Cooking Thread
« Reply #602 on: December 27, 2021, 06:56:00 AM »
All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth. 

 Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.

Also makes the greatest goat biarria.

Slow, slow cook for hours just below simmer.Let cool.  Shred.  Refrigerate overnight to allow to dry.


Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.



Now the fun part . . . 

Carnitas con huavos, build a "Breakfast Burrito" 
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.

Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.


I may be spoiled living 6 minutes from Tijuana.   ;)

I’m on vacation this week. I’m making this. Will report back.
ANNIHILATOR OF  SHIFTER

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Jura-Glenlivet II

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Re: The Cooking Thread
« Reply #603 on: December 27, 2021, 08:41:31 AM »
I made carnitas once, crisping up in the air fryer. Fucking delicious. Can't remember if I used coke or not though but I better say I didn't so I don't induce the wrath of Jura.

This makes me happy.
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Bullwinkle

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Re: The Cooking Thread
« Reply #604 on: December 27, 2021, 09:41:16 AM »
All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth. 

 Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.

Also makes the greatest goat biarria.

Slow, slow cook for hours just below simmer.Let cool.  Shred.  Refrigerate overnight to allow to dry.


Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.



Now the fun part . . . 

Carnitas con huavos, build a "Breakfast Burrito" 
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.

Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.


I may be spoiled living 6 minutes from Tijuana.   ;)

I’m on vacation this week. I’m making this. Will report back.

Choose fatty pork or goat, bone in.Fat and bone is flavor.
Go light on the chemicals.Let the meat flavor shine.
Always serve with a squeeze of sliced lime.It's not a fancy dish.



Street Tacos:  (outdoor grill)

toasted corn tortillascarnitas or carne asada
sliced radishcotija cheesegreen onion
pico de gallo, (ask google for a hint, make your own.)

Mexican corn on the cob, roasted, spread with a blend of mayonnaise,crumbled cotija and paprika.


Pleas ask more questions . . . 









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Danang

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Re: The Cooking Thread
« Reply #605 on: December 27, 2021, 10:11:34 AM »
In certain tropical areas, everything is fresh. Even ingredients are abundant and affordable.
People were depressed with injustice, so food experiment becomes a way out.
Countless variety of foods is the consequence.
Every city/district has its own cuisines.
To sell food, we don't have to registrate to government. Just do it.
I've been thinking to sell food, but phew interrupted it. ;D
I'm sure your food would be phewy and not having to 'registrate to government' fills me with confidence. Bali belly for all.

We learn a lot from you westerners, but when it comes to food selling registration, I'm afraid even you might need to imitate us instead.
Unless you can explain to me why such food regulation is the best choice for your countries.

If food selling is abundant, your economy will be much richer. You might be able to increase the frequency of going vocation abroad, perhaps every week. ;D 😎
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Danang

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Re: The Cooking Thread
« Reply #606 on: December 27, 2021, 10:24:59 AM »
Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).

By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D
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Bullwinkle

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Re: The Cooking Thread
« Reply #607 on: December 27, 2021, 11:58:03 AM »
Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).

By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D

Please trade me your awesome recipes.

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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #608 on: December 27, 2021, 12:21:06 PM »
I've been making chocolates lately, more specifically Viennese truffles, for Christmas presents, and they turned out amazing. I'm planning on buying some moulds and stuff and trying out more chocolate making.
Quote from: WardoggKC130FE
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there is a difference between touching a muff and putting your hand into it isn't there?

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boydster

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Re: The Cooking Thread
« Reply #609 on: December 27, 2021, 12:28:05 PM »
I've been making chocolates lately, more specifically Viennese truffles, for Christmas presents, and they turned out amazing. I'm planning on buying some moulds and stuff and trying out more chocolate making.
Speaking on behalf of everyone reading this thread, I think we're gonna need a recipe. You know, to, uh, verify they are truly amazing. Yeah. And to have a new excuse to overindulge in chocolate in the name of "I'M PERFECTING A NEW RECIPE, BACK THE FUCK OFF, OK? YES I'LL TRY AND SHARE SOME THIS TIME."

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Space Cowgirl

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Re: The Cooking Thread
« Reply #610 on: December 27, 2021, 03:04:35 PM »
If she really loved us, she would send us some chocolate. RIGHT NOW.
I'm sorry. Am I to understand that when you have a boner you like to imagine punching the shit out of Tom Bishop? That's disgusting.

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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #611 on: December 28, 2021, 04:16:25 AM »
https://www.yummly.co.uk/recipe/Viennese-Truffles-1227650?prm-v1#directions

There you go. I suggest double dipping the truffles in the tempered chocolate so you get a thick enough case - I dipped once, put down to set while dipping others, then back to the beginning to dip again and then roll in the sugar.

I made once like the recipe, then made another batch adding some orange flavouring because orange chocolate tastes so much better, but they ended up a lot softer because of the oil in the orange flavouring so next time I think I'll steep orange peel in the cream for a few hours before making the truffles and try to get the orange flavour that way without adding anything.
Quote from: WardoggKC130FE
If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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Danang

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Re: The Cooking Thread
« Reply #612 on: December 28, 2021, 10:01:30 PM »
Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).

By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D

Please trade me your awesome recipes.

It's all about Googling and Google translating.
So far it's hard to find Indonesian food recipes in English on the internet.

All I can do is give you recommendations.
CNN poll put Rendang & Nasi Goreng as the 1st and 2nd ranks, while Satay at 14th rank.

https://www.wowshack.com/rendang-nasi-goreng-best-foods/

As to Obama's personal favorites, it's Bakso (and Satay)

The most well known for vegan tourists is Gado-Gado.

To add some more cuisines, here they are:
Soto ayam, Gudeg, Ayam Goreng Mbok Berek, Mie Ayam, Mie Goreng, Soto Betawi, Ketoprak, Pecel Madiun, Sop Buntut. Siomay Bandung, Bubur Ayam... The list's typing could go until San Francisco  ;D

In case the Google translation is not clear, you can ask me.

Note:
1. Put vinegar for all of the foods.
2. For Bakso, you should put kecap (soya bean sauce), tomato sauce, and... saus sambal (another genre of tomato sauce, with red pepper adding).
For Mie Ayam, just put saus sambal. Otherwise the taste is far decreased.
3. Make sure you can find Asian Store in your city to buy the ingredients.
4. Since usually foreigners got excited with Indonesian foods, it's a good idea to sell it. Or you can offer it to restaurants like Colonel Sanders did before KFC went flat earth.~  ;D
« Last Edit: December 28, 2021, 10:21:05 PM by Danang »
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Danang

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Re: The Cooking Thread
« Reply #613 on: December 28, 2021, 10:28:39 PM »
Non spicy food:
Sop Buntut, Martabak (Bandung), Tongseng, Semur, Mie Goreng, Bala-Bala, Misro,
What else?
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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #614 on: January 05, 2022, 12:56:22 PM »
I'm making more truffles, mint crunch ones this time. Dunno if it'll work out alright, will find out tomorrow when I finish making them.
Quote from: WardoggKC130FE
If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #615 on: January 06, 2022, 05:38:42 AM »


The truffles have been made. They're not bad.
Quote from: WardoggKC130FE
If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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Jura-Glenlivet II

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Re: The Cooking Thread
« Reply #616 on: January 06, 2022, 06:14:53 AM »


I want truffles.
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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #617 on: January 06, 2022, 09:04:13 AM »
Make some them.

Or just buy them, because you live in a country that has decent chocolates.
Quote from: WardoggKC130FE
If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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boydster

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Re: The Cooking Thread
« Reply #618 on: January 06, 2022, 12:56:24 PM »
Those look delicious

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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #619 on: January 08, 2022, 02:28:00 AM »
They are delicious. I am rather proud of myself.
Quote from: WardoggKC130FE
If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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disputeone

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Re: The Cooking Thread
« Reply #620 on: October 23, 2022, 01:04:24 AM »
I've been making stews and soups because it's been cold. This was delicious.


I also used a couple of heads of garlic not pictured, and a kilogram of beef mince.

I eat really well.
« Last Edit: October 23, 2022, 01:08:15 AM by disputeone »
Why would that be inciting terrorism?  Lorddave was merely describing a type of shop we have here in the US, a bomb-gun shop.  A shop that sells bomb-guns. 

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disputeone

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Re: The Cooking Thread
« Reply #621 on: October 23, 2022, 09:54:04 PM »
Someone compliment my cooking lol.
Here's a roast chicken I made with potato mash, brussel  sprouts and broccoli. I make the gravy from the leftover fat, obviously.


I only learned how to cook after I broke up with my ex and started living by myself.
Why would that be inciting terrorism?  Lorddave was merely describing a type of shop we have here in the US, a bomb-gun shop.  A shop that sells bomb-guns. 

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Colonel Gaydafi

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Re: The Cooking Thread
« Reply #622 on: October 24, 2022, 08:41:54 AM »
Why is there cheese all over it?
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If Gayer doesn't remember you, you might as well do yourself a favor and become an hero.
Quote from: Raa
there is a difference between touching a muff and putting your hand into it isn't there?

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Wolvaccine

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Re: The Cooking Thread
« Reply #623 on: October 24, 2022, 08:52:27 AM »
Someone compliment my cooking lol.

What can I say.....

Whether the food was from the 7 Michelin star Chef Yoshihiro Murata or that thing you posted above, all the meals look the same when it comes out the other end of your body

So, props to you

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Space Cowgirl

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Re: The Cooking Thread
« Reply #624 on: October 24, 2022, 09:00:27 AM »
The images aren't loading (for me, anyway). I love stew, though.

Oh, wait. The chicken one finally loaded. It's looks delicious.
I'm sorry. Am I to understand that when you have a boner you like to imagine punching the shit out of Tom Bishop? That's disgusting.

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Crouton

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Re: The Cooking Thread
« Reply #625 on: October 24, 2022, 09:09:29 AM »
I saw the images.  Can confirm it was a stew.

Unfortunately I cannot offer any sincere complements as I don't like stew all that much.  It looked like a competently made stew.
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Username

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Re: The Cooking Thread
« Reply #626 on: October 24, 2022, 09:19:33 AM »
Anybody know any good vegetarian recipes?
So long and thanks for all the fish

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Danang

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Re: The Cooking Thread
« Reply #627 on: October 24, 2022, 02:28:08 PM »
Gado-Gado is the most popular salad for vegan tourists. But I wonder if the ingredients are available in your country. Going to Asian store is something to try.

[Copy paste by Google translation]:

Gado-gado Betawi, Jakarta

Material contents:
Cabbage as much as 150 grams, cut into small pieces
Spinach as much as 175 grams
Cucumber as much as 200 grams cut into small pieces
Bean sprouts as much as 175 grams
300 grams of boiled potatoes, diced
Long beans as much as 200 grams
300 grams of yellow tofu fried and diced
Boiled egg cut in half
Crackers and chips
Fried onions
Sauce Ingredients:
4 pieces of cayenne pepper
4 red chilies
Brown sugar as much as 4 tsp
Grilled shrimp paste as much as 1 tsp
Tamarind water as much as 1.5 tbsp
Salt as much as 2 tsp
Peanuts as much as 175 grams finely ground
175 grams of walnuts finely ground
Sweet soy sauce
750 ml of water
How to make:
Boil all vegetables until soft then drain.
Puree red chili, shrimp paste, cayenne pepper, salt until smooth. Then add walnuts and peanuts.
Add sour water, water, two drops of vinegar, sweet soy sauce, and brown sugar. Mix until smooth then cook on a frying pan until it boils. Wait until it cools down.
Prepare a plate then arrange the vegetables, potatoes, tofu, and eggs. Then pour peanut sauce over it. Sprinkle with fried onions and add fried chips.

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Username

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Re: The Cooking Thread
« Reply #628 on: October 24, 2022, 02:37:06 PM »
Gado-Gado is the most popular salad for vegan tourists. But I wonder if the ingredients are available in your country. Going to Asian store is something to try.

[Copy paste by Google translation]:

Gado-gado Betawi, Jakarta

Material contents:
Cabbage as much as 150 grams, cut into small pieces
Spinach as much as 175 grams
Cucumber as much as 200 grams cut into small pieces
Bean sprouts as much as 175 grams
300 grams of boiled potatoes, diced
Long beans as much as 200 grams
300 grams of yellow tofu fried and diced
Boiled egg cut in half
Crackers and chips
Fried onions
Sauce Ingredients:
4 pieces of cayenne pepper
4 red chilies
Brown sugar as much as 4 tsp
Grilled shrimp paste as much as 1 tsp
Tamarind water as much as 1.5 tbsp
Salt as much as 2 tsp
Peanuts as much as 175 grams finely ground
175 grams of walnuts finely ground
Sweet soy sauce
750 ml of water
How to make:
Boil all vegetables until soft then drain.
Puree red chili, shrimp paste, cayenne pepper, salt until smooth. Then add walnuts and peanuts.
Add sour water, water, two drops of vinegar, sweet soy sauce, and brown sugar. Mix until smooth then cook on a frying pan until it boils. Wait until it cools down.
Prepare a plate then arrange the vegetables, potatoes, tofu, and eggs. Then pour peanut sauce over it. Sprinkle with fried onions and add fried chips.


Thank you sir, I'll definitely be visiting my local asian grocer and giving this a try.
So long and thanks for all the fish

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Danang

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Re: The Cooking Thread
« Reply #629 on: October 24, 2022, 03:29:14 PM »
You're welcome, John 👌
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