The Recipe Thread!

Join 500,000+ Artists

Its' free and it takes less than 10 seconds!

Join the #1 Art Workshop - LevelUpJoin Premium Art Workshop

Results 1 to 23 of 23
  1. #1
    Join Date
    Jul 2004
    Location
    UK
    Posts
    1,756
    Thanks
    87
    Thanked 45 Times in 33 Posts
    Follows
    0
    Following
    0

    Lightbulb The Recipe Thread!

    Kk, after some good feedback from the weight-loss thread, I've started a thread where we can all share our wonderful recipes~

    I've set up a simple template for easy reading and understanding. Feel free to copy, paste and fill it in or add your own stuff.

    Title, description (optional)
    Difficulty rating out of 5 (5 being really tricky)
    Serves...
    Utensils:
    Ingredients:
    Instructions:
    Difficulty Rating:
    * = Piss easy, like making a sandwich - only takes a couple of minutes.
    ** = Pretty easy and simple to make.
    *** = Not too bad - an inbetweeny.
    **** = Takes a fair bit of effort, but it's so worth it!
    ***** = Eep, like trying to copy mum's cooking, this takes time and practice to get right!

    --------------------------------------------------------------------------------

    Beef Noodles (the proper stuff - no ramen packet involved!)
    ***
    Serves 3 or 4, I think??

    Utensils:
    * Large cooking pot
    * Knife & chopping board

    Ingredients:
    * Rice noodles (wide)
    * Water
    * 1 red onion
    * Ginger (about a 2 inch chunk)
    * 2 coves of garlic
    * Spring onions (chopped or thinly sliced)
    * Coriander (optional)
    * Beef/spare ribs (chopped, on the bone)
    * Salt/pepper for seasoning

    Method:
    1.) Boil noodles until cooked. Drain.
    2.) Charcoal the ginger, red onion and garlic by literally exposing them to an open fire (great if you have a gas cooker, not so great if you use electric). Might be a good idea to use a fork or skewer to do this. When it's charred all over, wash under cold water and remove the outside skins.
    3.) Briefly 'wash' beef with warm-hot water to get rid of some fat, then drain. Fill pot with water (about 2/3) and put in the beef, red onion, garlic, ginger and half of the spring onions. Season to taste.
    4.) Easy bit: Leave until the beef is cooked
    5.) Turn off the heat. Place noodles into a large bowl, then add the stock and beef. Sprinkle remaining spring onions/coriander to garnish and leave to soak for 2-3 minutes. Serve.


    Sorry the portions are so vague; this is something I picked up from my mum and neither of us measure stuff!

    -----------------------------------------------------------------------------

    Here's one from my Gordon Ramsey book ('Fast Food')

    Butter bean, Chorizo & Red Onion Soup
    **
    Serves 4

    Utensils:
    * Saucepan
    * Knife/chopping board

    Ingredients:
    * 225g Chorizo sausage, skin removed
    * 3tbsp olive oil, plus extra to drizzle (I ignore this bit though 'cause it gets too oily, imo)
    * 2 red onions, peeled nd finely chopped
    * 2 garlic cloves, peeled and very finely sliced
    * Few thyme sprigs
    * 2 x 420g ans butter beans, drained and rinsed
    * Sea salt and black pepper
    * Squeeze of lemon juice
    * Large handful of flat leaf parsley, roughly chopped

    Method:
    1.) Chop the chorizo into small bit-sized pieces. Put the kettle to boil.
    2.) Heat the olive oil in a heavy-based saucepan and add onions, garlic and thyme. Cook, stirring, for 2 minutes then add the chorizo. Stir over a high heat for a few minutes until the oil has taken on a reddish-golden hue from the chorizo.
    3.) Tip in the butter beans and pour in just enough boiling water to cover them. Bring to a simmer and cook gently for about 10 minutes.
    4.) Season generously with salt nd pepper and add a squeeze of lemon juice. Scatter over the chopped parsley and ladle the soup into warm bowls to serve.

    -------------------------------------------------------------------------------------

    I look forward to seeing everyone else's recipes~ ^_^ I'll add more when time permits.

    ~~Naomi xxx

    Website | Blog | Sketchbook

    UK Sketch Group (FaceBook) - Check here for details on upcoming meets!
    Reply With Quote Reply With Quote  


  2. Hide this ad by registering as a member
  3. #2
    Join Date
    Jun 2006
    Location
    At my Desk
    Posts
    1,136
    Thanks
    567
    Thanked 336 Times in 112 Posts
    Follows
    0
    Following
    0
    Just in case you don't know, butter beans are AKA Lima Beans.

    Thanks so much for the start of this!

    “It is enough that we set out to mold the motley stuff of life into some form of our own choosing; when we do, the performance is itself the wage.”
    -Learned Hand

    "The most beautiful thing we can experience is the mysterious. It is the source of all true art and science. He to whom the emotion is a stranger, who can no longer pause and stand wrapped in awe, is as good as dead; his eyes are closed." ~Albert Einstein

    Reply With Quote Reply With Quote  

  4. #3
    Join Date
    Apr 2007
    Location
    Toronto, Canada
    Posts
    2,873
    Thanks
    555
    Thanked 1,766 Times in 648 Posts
    Follows
    0
    Following
    0
    This is a really great idea, so here's a couple things that I cook/make that are good, and not just me heating up stuff. My dad taught me how to cook, though, so I have no idea what the portions are, I just kind of do them by sight, but I'll try to figure it out as I go.

    Tomato and Mozza Salad (really simple but delicious)
    ***
    Serves as many as you want, I guess.

    Utensils:
    * Knife & chopping board

    Ingredients:
    * tomatoes (as many as you want - about 2 for every block of cheese)
    * mozzarella buffalo cheese (the ones that come in the tightly wrapped packages and are never cut, they kind of are in the shape of a fist, and about the same size. it's basically just really young mozza, so that would work too if you can find it in about the size of a tomato)
    * balsamic vinegar
    * olive oil
    * whole basil leaves (optional)

    Method:
    1.) Slice the tomatoes about 1/3 inch thick.
    2.) Slice the cheese the same width.
    3.) Take a plate and stack the cheese and the tomato vertically (like this: TCTCT) in several stacks arranged on the plate.
    4.) Place a basil leaf on each stack.
    5.) Smother the whole plate in equal parts balsamic vinegar and olive oil.

    Done! The best way to eat them is for people to take a stack each. It's really simple, but it's tasty, and a good alternative for people who don't like lettuce or spinach.


    Swedish Shrimp & Egg Open Faced Sandwich
    ***
    One sandwich per one person.

    Utensils:
    * Pot for boiling eggs
    * Knife & chopping board

    Ingredients:
    * eggs (one per sandwich)
    * pre-cooked frozen baby shrimp (about a small handful per sandwich)
    * lettuce (approx. two large leaves per sandwich)
    * mayonnaise
    * butter/margarine (optional)
    * bread ( I suggest traditional Finnish light rye bread, but you could use anything you wanted, though a stiffer bread would be best.)

    Method:

    1.) First, boil the eggs. This should be done a couple hours, or even the day before you make the sandwiches, as you want them cold for when you make them. Boil as many as the amount of sandwiches you want.
    2.) Once they're cold, de-shell them, and slice them up real small, about 1/8 an inch wide, or 1-2 cm.
    3.) Take the shimp and run them under warm water until they're no longer frozen and kind of soft.
    4.) Take the same number of pieces of bread as sandwiches, and butter them if you like (you don't have to.)
    5.) Put down the lettuce flat on the bread, covering the surface.
    6.) the next couple of steps are entirely on personal preference and how you want them to look. Basically, you need to put down mayonnaise, and then arrange the shrimp and egg however you would like it. I personally put down the egg first, in two neat little rows, and then all the shrimp on top - this way I get both flavours no matter where I bite into. But some people put them on different sides of the sandwich.

    Anyway yeah, just make sure that you don't pile it *too* high or it will fall over. They're open face, so that's it, though I suppose you could put another piece of bread on top, but I'm not sure how it would taste.

    Reply With Quote Reply With Quote  

  5. #4
    Join Date
    Jan 2006
    Posts
    1,281
    Thanks
    653
    Thanked 484 Times in 213 Posts
    Follows
    0
    Following
    0
    My SO is a chef and an excellent chef at that. He's cooked up every meal I've had even while I was competing. He has some great, simple and cost effective ideas for y'all.

    Lucky thing is that today (Tuesday) he has the day off from the restaurant. I'll hit him for a few recipes to post here. I've got a few too that have come around from being a poor competitive bodybuilder. Ha!

    Reply With Quote Reply With Quote  

  6. #5
    Join Date
    Jan 2006
    Posts
    7,025
    Thanks
    149
    Thanked 962 Times in 505 Posts
    Follows
    0
    Following
    0
    you know
    it feels selfish to post this thread in the gspot
    Is there any reason I shouldn't move it to the lounge?
    theres a lotta guys out there who can cook too

    some are damn good, and some need to learn
    ?
    chaos

    To see the world in a grain of sand, and a heaven in a wildflower, hold infinity in the palm of your hand, and eternity in an hour.

    Sketch book

    http://conceptart.org/forums/showthr...ight=chaos%27s
    Reply With Quote Reply With Quote  

  7. #6
    Join Date
    Jul 2004
    Location
    UK
    Posts
    1,756
    Thanks
    87
    Thanked 45 Times in 33 Posts
    Follows
    0
    Following
    0
    Nerahla: Cheers for clearing that up - didn't know they were called Lima beans too.
    daestwen: Thanks for sharing! Those sound very healthy indeed~
    PatriciaS: Lookin' forward to some updates from your SO's head of recipes
    chaos: Sounds like a good idea! Or maybe make a copy? Just that stuff on the main forum gets spammed up so quickly with one-sentence posts - would be nice to keep things concentrated, y'know? I'll add more to the first post about the difficulty rating too ^_^


    Oooo also, I made these in celebration of Pancake Day....

    Pancakes with Spicey Chicken
    **
    Serves...1

    Utensils:
    * Knife & Chopping board
    * Frying pan & spatula
    * Bowl
    * Whisk
    * Food container

    Ingredients:
    * Sunflower oil

    For the pancakes...
    * Flour
    * 1 medium-sized egg
    * Milk

    For the filling...
    * 1 chicken breast (diced)
    * 1 small carrot (sliced)
    * A handful of mushrooms (sliced)
    * 1/2 white onion (chopped)
    * 2 spring onions (chopped)
    * 1 tsp Oregano
    * 1/2 tsp Paprika
    * 1 tsp Italian Spices
    * White wine

    Instructions:
    PANCAKES...
    1.) With the flour already inside, crack the egg and add some milk into the mixing bowl and whisk well. Add the rest of the milk bit by bit until blended, then season lightly with salt, pepper and oregano. Leave the mixture in the fridge.

    FILLING...
    1.) Pour 2 tbsp oil in the (hot) frying pan and add the spices. Stir, lower the heat slightly, then leave it for a minute or two for the spices to release their flavours.
    2.) Add in the onions, leave to simmer slightly. This'll add more flavour to the oil.
    3.) Toss in the remaining veg and chicken pieces, and stir well so that everything's coated evenly. Add a dash of white wine, then leave it until the chicken has cooked all the way through, stirring it every now and then.
    4.) When cooked, put the lot into the spare container so you can re-use the frying pan for the pancakes.

    PANCAKES (again)...
    1.) Heat frying pan, add some oil then pour half the mixture in, assuring it fills the whole pan (preferably making a neat circle ). Wait until the bottom side has cooked.
    2.) Toss/flip to cook the other side.

    3.) Place pancake onto a plate and line the filling (leave the sauce behind!) in the centre. Fold in sides and roll it over so it stays in place. Repeat with the other pancake.
    4.) Slice diagonally and arrange the pieces so they look pretty~ (optional)
    5.) Drizzle the sauce over the pancakes and serve.

    Here's a photo of mine:

    Attached Images Attached Images  
    Website | Blog | Sketchbook

    UK Sketch Group (FaceBook) - Check here for details on upcoming meets!
    Reply With Quote Reply With Quote  

  8. #7
    Join Date
    Apr 2007
    Location
    Toronto, Canada
    Posts
    2,873
    Thanks
    555
    Thanked 1,766 Times in 648 Posts
    Follows
    0
    Following
    0
    chaos: I totally agree, we might even get some good recipes out of the boys.

    Reply With Quote Reply With Quote  

  9. #8
    Join Date
    May 2007
    Location
    Olympia, WA
    Posts
    271
    Thanks
    19
    Thanked 25 Times in 19 Posts
    Follows
    0
    Following
    0
    Spiced and Honeyed Salmon (with buckwheat noodles!)

    **(salmon) ****(noodles)

    Serves... 2-3 (depends on the size of the steaks)

    Utensils:

    *bowl
    *glass baking/casserole dish
    *sauce brush (optional but it makes life easier)
    *colander (for noodles)

    Ingredients:

    *Salmon steaks, about a pound total (I used one large one but you can use smaller ones, too)
    *Buckwheat noodles
    *3 cups water (for the noodles)

    --for the sauce
    *5 tbs honey
    *2 tbs lemon juice
    *1.5 tbs mirin
    cardamom, coriander and paprika (to taste)
    a dash of cayenne (again, to taste)

    Instructions:

    1. Mix the honey, lemon juice, mirin and spices together in a bowl. Keep tasting it until you have something that tastes good to you! Adjust ingredients as necessary.

    2. When you have the perfect sauce, coat your salmon liberally with it, and place the salmon in your glass baking/casserole dish. (Really any glass dish that will hold all your fish will do.)

    3. Broil on HI for 6 minutes. Re-brush the salmon, turn it over if you want, and put it back in for an additional 6 minutes.

    4. To make the noodles, bring 3 c. water to a simmer. Put one serving of noodles into the pot, stirring gently. DO NOT let the water reach a rolling boil. Noodles should be slightly "al dente" when you take them off the heat. Place into the colander and rinse them with cold water to remove excess starch.

    5. Pour any remaining sauce over the rest of your meal, eat, and enjoy!

    Reply With Quote Reply With Quote  

  10. #9
    Join Date
    Jan 2006
    Posts
    7,025
    Thanks
    149
    Thanked 962 Times in 505 Posts
    Follows
    0
    Following
    0
    Ladies and Gentlemen
    this thread was originally in a place you might not know aBOUt
    but Good cooking is not gender specific
    so moved it out here
    enjoy and add your best
    CRX

    To see the world in a grain of sand, and a heaven in a wildflower, hold infinity in the palm of your hand, and eternity in an hour.

    Sketch book

    http://conceptart.org/forums/showthr...ight=chaos%27s
    Reply With Quote Reply With Quote  

  11. #10
    Join Date
    Apr 2005
    Location
    NZ
    Posts
    3,763
    Thanks
    2,126
    Thanked 1,004 Times in 654 Posts
    Follows
    0
    Following
    0
    Quote Originally Posted by chaosrocks View Post
    gspot
    Uh....


    I've got one.
    *Piss-Easy Hollandaise*
    The easiest way to make good Hollandaise. If you can't make this, you should pour some butter in your mouth. Hot butter.

    Utensils:
    - Saucepan
    - Small saucepan
    - Teaspoon
    - Tablespoon

    Basic Ingredients Ratio:
    - One egg yolk : One tsp lemon juice : 4-6 Tbsp butter (Multiply for more)
    - Half tsp of Mustard (use whatever type you like)
    - Salt and pepper to taste

    Instructions:
    - Bring a small amount of water in the saucepan to a simmer.

    - Throughly whisk egg yolk and lemon juice in the small saucepan.

    - Hold small saucepan over the simmering water to heat. Once it is warm, start adding butter in small portions and whisking it smooth.
    Take extra care to not overheat the sauce, as the egg will cook, and curdle.
    If the pan is too hot to touch, you screwed up, and should proceed to perform the previously stated action.

    - Add mustard, salt, and pepper at the end.

    Leftover sauce can be refrigerated. Bring to room temperature when serving.

    Reply With Quote Reply With Quote  

  12. #11
    Join Date
    Jan 2003
    Location
    Texas
    Posts
    843
    Thanks
    9
    Thanked 225 Times in 153 Posts
    Follows
    0
    Following
    0
    DBC's Creamy White Bean Soup

    Difficulty rating 1 of 5

    Serves @ 4-5

    Utensils: soup pan, blender

    Ingredients:
    white onion & garlic (@ 1/4 cup)
    (white mushroom optional)
    1 tablespoon butter, @ 1 tablespoon olive oil
    1 can white beans (cannellini, or great northern)
    plain yogurt (@ 1/4 cup)
    sage, salt & pepper
    (secret ingredient...) popcorn! @ 1/3 bag
    garnish ideas: parsley, cilantro, pepperoncini

    Instructions:
    Saute onion & garlic until translucent
    pop bag of popcorn (I use unflavored)
    dump in can of beans & yogurt
    add about 1 handful of popcorn
    add spices and stir
    cover pan, cook on low heat for 20 minutes
    pour into blender and make smooth (I like using an immersion blender)
    garnish
    soup thickens the longer it sits

    David B. Clemons
    Website
    Blog
    Reply With Quote Reply With Quote  

  13. #12
    Join Date
    Feb 2006
    Posts
    585
    Thanks
    17
    Thanked 27 Times in 23 Posts
    Follows
    0
    Following
    0
    Raves Fried Chicken Nuggets
    The most tender pieces of chicken you will ever have
    Difficulty - 3
    Serves 4
    Utensils:
    • Frying Pan or Deep Fryer
    • Something to flip the chicken and take it out
    • Paper towels on a plate

    Ingredients:
    • 4 large pieces of skinless boneless chicken breast
    • oil for frying
    • pancake batter and whatever it takes to make the brand your using
    • Hot Sauce

    Instructions:
    • Heat oil up in frying pan or deep fryer
    • Cut chicken breast into pieces
    • Take out two bowls
    • In one bowl, add the pancake batter by itself in dry form
    • In the other, make the pancake batter as if you were to make pancakes, this will be wet
    • Add hotsauce to wet mix and chicken
    • Add chicken to dry first, then wet, completely covering it
    • Add chicken to fryer, and fry until golden brown
    • Enjoy



    FUCK YOU YA PRETENTIOUS DICKS!! BAN ME!!
    Reply With Quote Reply With Quote  

  14. #13
    Join Date
    Jan 2006
    Posts
    7,025
    Thanks
    149
    Thanked 962 Times in 505 Posts
    Follows
    0
    Following
    0
    Jimbo! this sort of response is of course why I mightno rhave moved this thread in the first place thanks for not appreciating what can be a good thing and making a stupid joke out of it.

    Hunter did you know theres an even easier way to make hollandaise? if you have a blender?
    just take the eggyolk and put it in the blender melt your butter (microwave, get it really hot. turn on blender, pour butter slowly into egg. add lemon juice ( and a speck of cayenne). voila you are done. ...

    my latest discovery is miso soup.... I'll try to post it later
    crx

    To see the world in a grain of sand, and a heaven in a wildflower, hold infinity in the palm of your hand, and eternity in an hour.

    Sketch book

    http://conceptart.org/forums/showthr...ight=chaos%27s
    Reply With Quote Reply With Quote  

  15. #14
    Join Date
    Feb 2006
    Posts
    585
    Thanks
    17
    Thanked 27 Times in 23 Posts
    Follows
    0
    Following
    0
    Yes, please post Miso soup! Havent had that in years.

    FUCK YOU YA PRETENTIOUS DICKS!! BAN ME!!
    Reply With Quote Reply With Quote  

  16. #15
    Join Date
    Feb 2004
    Location
    Sweden
    Posts
    1,017
    Thanks
    42
    Thanked 75 Times in 44 Posts
    Follows
    0
    Following
    0
    I remember this.. wasn't there a really old thread with recipes?

    I have a vague memory of it being crashed with fastfood tips and like.. cook your cock or something...


    .
    Currently doing my internship at Muskedunder Interactive
    portfolio - cghub - deviantart
    Reply With Quote Reply With Quote  

  17. #16
    Join Date
    Jul 2002
    Location
    Wiesbaden, Germany
    Posts
    2,169
    Thanks
    613
    Thanked 551 Times in 183 Posts
    Follows
    0
    Following
    0
    As "recipes" doesn't exclude stuff that isn't cooked...

    Universal Salad Dressing
    Pour over whatever salad you want, as long as you don't want to kiss someone afterwards.

    Utensils:
    Sharp knife, small bowl, tea spoon, fork or whisk

    Ingredients:
    - sweet mustard
    - medium hot mustard
    - yoghurt or cream
    - mixed herbs (parsley, dill, cress, chervil, chive, sorrel), deep-frozen preferably
    - balsamic vinegar (blanco, not dark)
    - olive oil
    - salt
    - pepper
    - 1 clove of garlic
    - A glass of cold water

    Instructions:
    2 spoons of sweet mustard, 1 of normal mustard. 3 times the volume of yoghurt or cream (in case of cream, a little less). Add the herbs. I prefer adding much of it. Salt and pepper (don't go over the top with the pepper, but add a good amount of salt). As much vinegar as you wish (more for sour dressing, less for a creamy one) and double the volume of olive oil. Squeeze in the garlic (tip: don't peel, but put into the press in whole with paring). Now, stir it. Depending on how you mixed the ingredients, it will become viscous. Add as much water as needed to make it thin.

    It should taste really intensive and a lot of herbs. I like pouring it over spring salads and generally everything that has a lot of variety.

    Reply With Quote Reply With Quote  

  18. #17
    Join Date
    Jan 2006
    Location
    South Wales- UK
    Posts
    2,338
    Thanks
    95
    Thanked 228 Times in 100 Posts
    Follows
    0
    Following
    0
    Toffee, Marshmallow, Chocolate Rice Crispie Cakes!
    (tomarshmocolate?)
    **
    Utensils
    Saucepan,
    mixing bowls
    wooden spoon,
    Casserole dish/ brownie dish/ large tuppaware tub

    Ingredients
    (ok i warn you now these are not healthy!)
    150g Butter ( but i find you dont need this much)
    150g Marshmallows
    150g Toffee
    150g - or however much you want proportion wise of rice crispie cakes
    150g ( i think? well a largeish bar), chocolate

    Heat some of the butter in the pan until it melts then gradually add the toffee until it melts, it helps to add a bit more butter as you add the toffee gradually, so it doesnt stick to the pan, and it mixes together better, otherwise it separates.
    Once melted, add in the marshmallows and mix until melted into a pale brownish goo!
    Then tip into mixing bowl and mix quickly with rice crispie cakes, need to be a bit quick because it starts getting too sticky otherwise. Once mixed add to a casserole dish, brownie dish whatever, and refrigerate to set.

    Melt chocolate, then pour on top of rice crispies, refrigerate to set.
    you can cut them like brownies then

    They're really simple to make, but taste so good!

    Last edited by lefran; February 6th, 2008 at 12:18 PM.
    Reply With Quote Reply With Quote  

  19. #18
    Join Date
    Feb 2006
    Posts
    585
    Thanks
    17
    Thanked 27 Times in 23 Posts
    Follows
    0
    Following
    0
    I think I am in love..... I am going to have to try those toffee rice crispie cakes.

    FUCK YOU YA PRETENTIOUS DICKS!! BAN ME!!
    Reply With Quote Reply With Quote  

  20. #19
    Join Date
    Jan 2006
    Posts
    7,025
    Thanks
    149
    Thanked 962 Times in 505 Posts
    Follows
    0
    Following
    0
    morte I'll move in Back where it was if people are stupid about it. There was an old recipe thread..it had some good stuff in it.
    Miso soup ..just like Japanese restaurants Cures all ills

    Difficulty rating out of 5: 1 easy
    Serves. 2

    Utensils: a pot, a Bowl , a spoon. a knife
    Ingredients:
    Dashi soup stock (comes in a thing looks like a big T bag, I like the bonito based
    miso
    green onion
    tofu

    optional: seaweed, shredded spinach
    hard cooked egg, anything else you might want to throw in

    Instructions:
    make dashi, steep like tea in 3 cups water
    stir in 2 Tablespoons Miso (keep hot but do nnot allow to boil after you add the miso

    cut the green onion in shreds and the tofu in cubes put in bottom of large bowl (any of the other ingredients go here too). Pour hot soup over
    EAT

    Difficulty Rating:
    * = Piss easy, like making a sandwich - only takes a couple of minutes.

    Last edited by chaosrocks; February 6th, 2008 at 08:53 PM.
    To see the world in a grain of sand, and a heaven in a wildflower, hold infinity in the palm of your hand, and eternity in an hour.

    Sketch book

    http://conceptart.org/forums/showthr...ight=chaos%27s
    Reply With Quote Reply With Quote  

  21. #20
    Join Date
    Nov 2006
    Posts
    2,689
    Thanks
    405
    Thanked 1,130 Times in 479 Posts
    Follows
    0
    Following
    0
    Great idea this thread Thanks for moving it out, I hope it stays here so I can actually try some things out sometime. Cooking is just another form of art.

    *reserved space for some recipies of my own have to read up on some first*

    Reply With Quote Reply With Quote  

  22. #21
    Join Date
    Feb 2004
    Location
    Sweden
    Posts
    1,017
    Thanks
    42
    Thanked 75 Times in 44 Posts
    Follows
    0
    Following
    0
    Quote Originally Posted by chaosrocks View Post
    morte I'll move in Back where it was if people are stupid about it. There was an old recipe thread..it had some good stuff in it.
    Ah, I'm not worried. I just thought it'd be fun if anyone remember the stupidity

    Think I'm going to try that misu soup...

    .cheers


    .
    Currently doing my internship at Muskedunder Interactive
    portfolio - cghub - deviantart
    Reply With Quote Reply With Quote  

  23. #22
    Join Date
    Feb 2008
    Location
    New Haven, CT
    Posts
    2,083
    Thanks
    323
    Thanked 968 Times in 519 Posts
    Follows
    0
    Following
    0
    I don't have measurements, because I don't bother when I cook, I just sort of eyeball things but a recent favorite of mine in my Spicy Wasabi Chicken Salad Sandwich. It's simple: Cook and shred a chicken. Add in equal parts Thai Spicy Mayo and Wasabi Mayo (the amount is per your preference). I like mine with a little extra Wasabi flavor so I add in more Wasabi (NOT more Wasabi Mayo). Add a little green onion/scallion. Spread mixture on bread and add thin cucumber slices on top.

    If you wanted to get fancy (maybe for a party) you could cut off crusts and attempt to roll the bread into sushi rolls with bread instead of rice.

    Reply With Quote Reply With Quote  

  24. #23
    Join Date
    Nov 2007
    Location
    Slovakia
    Posts
    4,182
    Thanks
    5,096
    Thanked 2,049 Times in 1,108 Posts
    Follows
    0
    Following
    0
    I'm nothing of a cook, but I'd like to learn how. I figure this might be a good place to share recipes? Who knows. I will try and share what I know as best I can remember it. This first one is for a great cheese fondu, my mom learned from her Swiss roomate back in college.

    Ingrediants:
    2 bottles white wine (preferably Nuchatel, or Muscadet)
    1/2 pound gruyere
    1/2 pound emanthaler
    1 clove garlic
    1 table spoon or so Potato Starch (or Corn Starch)
    1 shot Kirsch (cherry brandy)
    2 loaves french bread
    3 apples
    3 pears

    Instructions
    1. You'll need a fondu pot, first off. Take the garlic and just mush it around the inside of the pot, till it's gone. This helps keep the cheese from sticking and adds flavor. If you love garlic, you may add a couple whole cloves to just sit in it and eat afterwards. I have a friend from Gilroy, CA (garlic world capital) who ate it after cooking the fondu and said it was the best garlic she ever tried.

    2. Pour in one of the bottles of wine and bring it to a simmer. (don't over flow the pot if you got a small one)

    3. Grate the cheese and add it slowly into the wine, while stirring in a figure-8 pattern with a wooden spoon. Repeat until all cheese is in. This should take about an hour.

    4. Once all the cheese is in and melted, mix the potato starch with the Kirsch and add to the mix. This helps thin the fondu so there won't be clumps of cheese.

    5. Now you're ready to set it on a burner on the dinner table and serve. Dip with the bread and fruit, and enjoy.

    My mom would shout at this point, "don't forget, if anyone drops their bread in, they have to kiss everyone around the table." It made for a bit of embarrassment when she dropped hers on purpose back in highschool, when my brother had friends over. First and last time they ever came.

    Reply With Quote Reply With Quote  

Members who have read this thread: 0

There are no members to list at the moment.

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
  • 424,149 Artists
  • 3,599,276 Artist Posts
  • 32,941 Sketchbooks
  • 54 New Art Jobs
Art Workshop Discount Inside
Register

Developed Actively by vBSocial.com
The Art Department
SpringOfSea's Sketchbook