NationStates Jolt Archive

yay! yet another "unite" thread :cool:
who else here cooks, whether you just enjoy cooking occasionally or are an expert chef, it doesn't matter :)
what's your favourite/signature dish?

the dish i'm best at cooking is spaghetti bolognese - made some last night and it was mmmmtasty! plenty of herbs, nice and tomato-y... yummy! my tip is to fry the garlic (and plenty of it) before you put the tomatoes in. plus, use pormadoro (tomato juice/pulp stuff) for added substance.
the thing i most enjoy cooking is chineese food. since we got this new oven/hob (with a massively powerful central gas hob burner) about 3 years ago, we (me & my dad) have been steadily improving in this area. we can now make something that tastes vaguely authentic and tasty, but its just so fun and hectic to cook! :D


so, what do you cook? how often, etc...?

I cook dinner practically every night. My dad cooks maybe once or twice a week though. My favorite dish to cook? Qouzi (Baby Lamb).

I looove to cook. I cook all the time. You name it-I'll make it. Lets see....some of my fav dishes to prepare are:
-Blackened Salmon or Swordfish topped with a crab alfredo sauce, served with roasted red peppers, potatoes and zuccini.
-Terryaki glazed Mahi -Mahi with a pineapple mango salsa.
-White chicken chilli:chunks of roasted chicken, onions, garlic, great northern beans.....yum.
-Omlettes with salsa, 3 kinds of cheese topped with tortilla strips.
Home made pizza's-*swoon*
Cakes and cookies galore.

Everyone come to Peech's place and we'll feast. Cooking for a large group of people is the best.

I cook.

Nothing too facny though. If I could afford to eat fancy, then I would.

Usually I make something like spaghetti or tofu stir fry.. I did make this one indian style dish once that was quite good. It had hard boiled eggs and onions and curry and some other stuff and you serve it on a bed of rice. It was quite tasty.

Oh, and it's not cooking really, but I make some kick-ass guacamole... with a whack of garlic. mmm....

some easy dishes:

sashimi - take raw salmon out of package, serve
drunken shrimp - add live shrimp to a pot of rice wine, and eat the shrimp when they pass out
ramen noodles - boil ramen noodles, crack some eggs into the pot, add tomatoes and pepper

ramen noodles - boil ramen noodles, crack some eggs into the pot, add tomatoes and pepper

Don't forget to add sliced hot dog or sausage. Ham is also good in it.

Expert in desserts because it is such a science, almost a chemistry class, and I love to decorate the masterpieces afterwards...

I make a mean Osso Buco, pork tenderloin with prosciutto, mint and hot mustard, cauliflower curry and a family fav "cipaille" also called "cipate" as well as a variety of other names.

I really want to get invited to Peeches though...

Expert in desserts because it is such a science, almost a chemistry class, and I love to decorate the masterpieces afterwards...

I make a mean Osso Buco, pork tenderloin with prosciutto, mint and hot mustard, cauliflower curry and a family fav "cipaille" also called "cipate" as well as a variety of other names.

I really want to get invited to Peeches though...
DESSERTS!

My favorite dessert (even though I'm not to great at making em') is Awamaat. They're these kind of syrupy doughnuts that you can serve hot or cold.

Real Chili is one of my favorites to cook - the original chili had no tomatoes in it just minced beef ( not ground- the cooks on the chuck wagons had not grinders ) - beens that had soaked all day in water heated that morning, onions, maybe some garlic - whatever dried herbs the cook had along (or could find fresh as they travelled,) and ground dried chillies...lots of ground chillies...it's what preserved the chili - each night what ever was left was kept to start the next days pot.

and one I love to make and its real simple.

make up a double batch of rice, set aside.

Take a couple ( or three ) of packages of the crab surimi ( the fake crab ) chop up to bite size, set aside.

Mix a can of Campbells golden mushroom soup and a can of cream of onion soup together with 1 can of milk.

Take a lot of grated cheese -about 3- 4 cups ( I buy the bags of pre-grated "Mexican Cheese " mix or mix mild cheddar with monterrey jack )

Mix the rice, the soup, the milk, the crab and about 2/3 of the cheese together - you can add some chopped bell ( or red sweet ) pepper or chopped onion, or mushrooms to it as well - and place in a lightly buttered casserole dish - this actually makes two large casserole dish fulls and freezes very well for later -

Bake in a 350 over until all is hot and the cheese is melted and bubbling - the last few minutes add the rest of the cheese and let come golden/ bubbly

I adore cooking for large groups and watching the looks of sheer pleasure on their faces.

my specialty is fudge.

mmmm chocolate...

Other than that I mostly mix things together that seem like they would go well together. The usual result is tasty but messy.

My lime-pepper chicken is outstanding.

I make a mean key lime pie too.

Ooh, ooh, I can cook! I learned to cook 4 extra dishes...*counts days*...18 days ago, bringing my total to...*counts dishes*...6!

Yeah, well.

My wife and I do a lot of cooking and love trying out new recipes. One of my favorite things to cook used to be home made Italian spaghetti sauce with meatballs. Another favorite of mine is chili.

The wife loves to make BBQ beans. She made some for a cookout at work yesterday and they loved it. Here is the recipe without the quantities. You'll have to experiment on the quantity because the wife dumps, tastes, and adjusts this.

Take a large can of pork and beans and drain all the juice. In a big pan, cook some bacon. When bacon is done remove it and cook some onion in the bacon grease until done. Add beans, bacon, and some frozen corn to the onions. Add BBQ sauce and some brown sugar. Cook under low heat stir frequently until hot (about 30 to 45 minutes). Serve with your favorite BBQ meat

-White chicken chilli:chunks of roasted chicken, onions, garlic, great northern beans.....yum.


Would you share tat recipe with us? Pretty please. :fluffle:

I like to grill sausages (Bratwurst first and foremost!). I also like to make real Macaroni & Cheese; not the crap you buy in the cardboard boxes. I also make a very good Grilled Ham & Cheese sandwich, with thick-sliced ham and cheddar cheese on both slices of bread.

Oh, oh, OH! The Fettuccini Alfredo! You get Parmesan cheese, Romano cheese, Provolone cheese, some sour cream, milk, and egg yolks, mix together, and cook. Then you boil your noodles, and you've got the best Italian dish ever.

I cook other things (like homemade pizza), but these are just my favorites.

Man, I love cooked breakfasts. I am particularly fond of (and cook regularly):

Bacon and eggs. Bacon, eggs and mushrooms. Bacon, eggs, mushrooms and tomatoes. Bacon, eggs, mushrooms, tomatoes and bubble and squeak. Hell, the full Monte: Bacon, eggs, mushrooms, tomatoes, baked beans, bubble and squeak, sausages, black pudding, kidneys, fried bread, chips, toast and marmalade, and a large cup of tea.

Smoked haddock and poached eggs. Smoked haddock, scrambled eggs and mushrooms.

Pancakes with lemon juice and sugar. Pancakes with bacon, scrambled egg and maple syrup. Pancakes with strawberries, whipped cream and maple syrup.

Kedgeree.

Pizza.

Re-heated Chinese take-away. Re-heated Indian take-away.

Welsh rarebit. Croque monsieur. Croque madame.

Fried eggs on toast. Poached eggs on toast. Boiled eggs with toast. Eggs florentine on toasted muffins.

Crumpets with butter and/or honey.

Re-fried beans with sour cream and poached eggs.

Home-made milkshake, made with ice-cream, fresh fruit and a shot of port or whisky.

Steak, scrambled eggs and chips.

Porridge.

Sausage sandwich. Bacon sandwich. Fried egg sandwich. Bacon and egg sandwich.

Chocolate meringues with a large mug of sweet expresso.

Croissants. Ham and emmental croissants. Pan au chocolat. Fresh baguettes, jam and a bowl of milky coffee.

Fresh fruit salad.

Yoghurt.

(*Thinks* Have I missed anything? Very probably. Oh yeah, a glass of freshly squeezed orange juice is nice.)

All followed by a mug of strong black coffee and a nice cigar. :)

Peanut Butter Sandwiches

Doughnuts! I like making ring doughnuts. And eating them for breakfast.

As a university student I cook far less than I'd like (and eat far worse than I'd like). Three recipes that I'm known for by my friends:

Ingredients:

Sesame Oil
1 clove of Garlic
Ginger
1 to 2 Bayleaves
Cumin
1 Onion
1 Green Pepper
1lb Tofu
Soy sauce


Heat up oil in skillet. Add bay leaves, cumin, and Ginger. Lightly brown garlic. Add sliced onions & soy sauce. Cook until tender. Add diced tofu, cook until everything looks almost right. Add sliced green pepper. Cook until it seems right. Serve over rice. Serves 1-3

Ingredients:

1/2 cup oriental rice
Garlic
Ginger (approx. 1 clove)
Cardomem (approx. 3 seeds)
Bayleaves (1 to 2)
Meat (scraps of chicken, beef, duck, oriental sausage, anything that sounds good)
Soy Sauce
Sesame Oil
Hot Sauce (Optional. The Vietnamese hot sauce with the rooster on the side is good)


Put rice in pot/rice cooker with 4 times as much water as you would normally use. Add ingredients to taste. Cook as you would 4 times as much rice (longer is better). Enjoy!


Finally, a gourmet meal:
Warning! Contains raw beef & egg. Eat at own risk and not at my responsibility
Ingredients per 2 people, scales normally

1 pound of UNGROUND beef tenderloin/filet minion
1 Tbsp. Worchestershire Sauce
1 Tbsp. Mustard
1 Tbsp. Vodka or Gin
Dash of Tabasco Sauce
Egg (Organic is better)

Condiments

Chopped Onions
Chopped Hardboiled Eggs
Capers
Sliced bread/toast


Wash meat carefully. Cube meat into ~1-2in. cubes being careful to remove all fat, nerves (you can find), and blood vessels (you can find). Boil meat for 45sec. to 1 minute and transfer to clean bowl of ice water. Tranfer meat to clean surface and dry. Grind meat until not quite as fine as hamburger meat. Mix in all ingredients except the egg. Wash the egg carefully, then crack into the meat and mix thoroughly. Mound meat on a plate and serve with condiments.

To eat, you take a piece of bread/toast and spread the meat on it. Then you add as many condiments as you like.

Remember! You MUST grind the meat yourself. You must work in a very clean kitchen. And most of all, I am NOT responsible if you get sick.


In addition to food, I also brew my own mead and hard cider.

Peanut Butter Sandwiches

Ever try peanut butter, banana, and mayo? My wife loves them but I've never eaten one.

Ever try peanut butter, banana, and mayo? My wife loves them but I've never eaten one.

Gross.

Peanut butter and banana,yes. No mayo.
Peanut butter and cheese,
Peanut butter and chocolate chip
Peanut butter and raisin
Peanut butter and Jelly

Ever try peanut butter, banana, and mayo? My wife loves them but I've never eaten one.
You may want to invest in a pregnancy testing kit there.

Peanut Butter & Cheese?

*gags*

You may want to invest in a pregnancy testing kit there.

She is currently 57 and still likes them. Hummm! A pregnancy test kit???? :D

She is currently 57 and still likes them. Hummm! A pregnancy test kit???? :D
You like? You're pregnant.

I looove to cook. I cook all the time. You name it-I'll make it. Lets see....some of my fav dishes to prepare are:
-Blackened Salmon or Swordfish topped with a crab alfredo sauce, served with roasted red peppers, potatoes and zuccini.
-Terryaki glazed Mahi -Mahi with a pineapple mango salsa.
-White chicken chilli:chunks of roasted chicken, onions, garlic, great northern beans.....yum.
-Omlettes with salsa, 3 kinds of cheese topped with tortilla strips.
Home made pizza's-*swoon*
Cakes and cookies galore.

Everyone come to Peech's place and we'll feast. Cooking for a large group of people is the best.
lol awesome! you're already head chef for our NS stoner-fest...looks like we're get some real fancy meals! :p

there's a whole bunch of things i can make but forgot to mention - like my mum's recipe saussage/meatballs & pasta in tomato & cheese sauce dish... it has a bad name, i know, but i love it :D . another favourite is making homemade houmous, but thats only really a summer thing (for me), and it makes such a massive quantity its a bit of a pain in the arse to be honest... especially if you make a bit of a bad batch :(
i also enjoy making indian food, but am not that adventurous with those flavours yet...
i would cook more but when i'm home my mum is an excellent cook and makes great, tasty meals most nights (so no point in me cooking); and when i'm at uni i just can't be arsed. our kitchen at uni sucks so bad it's depressing even trying to cook nice stuff in there :(


Welsh rarebit
cheese on toast? :p

Would you share tat recipe with us? Pretty please. :fluffle:


sure Celt....I'll tg it to you :)

.....

cheese on toast? :p
Mixed with egg and Worcester Sauce. :p

My dad usually can't be bothered and my mum works all day so either it's ready-prepared meats or I bother to cook. I'm not a bad cook (my dad is sooo envious of my bolognaise/chilli sauce) but I take forever...this Indian chicken recipe was supposed to take a day marinade and maybe 3hrs cooking...took more like 6 but then we had a conservatory salesman chatting the whole time so it would have gone cold anyway. Toad in the Hole is easy, as is just taking trout/salmon fillets, putting them on a griddle pan and cooking with lemon and seasoning, eat with rice and if you want more flavour use Worchester table sauce.
The thing is, my mum's a brilliant cook, though she hates cooking Chinese...ironic seeing she lives on stir-fry veg...cos it causes such a mess. Sorta made me lazy. Although I make one thing better than her: brownies! XD Otherwise, my baking sucks.

sure Celt....I'll tg it to you :)

Thanks, I'll be looking for it.

Mixed with egg and Worcester Sauce. :p
what a national dish ;) :p

what a national dish ;) :p
Fast, simple and tasty. What more could one ask?


(*Unsuccessfully tries to resist making a cheap comparison with his favourite type of women.*)

Fast, simple and tasty. What more could one ask?


(*Unsuccessfully tries to resist making a cheap comparison with his favourite type of women.*)
*makes cheap comparison with his favourite type of women* ;)

I'm a full time Chef, along with university. So I'll try and cook ne thing :D

I'm a full time Chef, along with university. So I'll try and cook ne thing :D

cordon bleu?

cordon bleu?

I can cook cordon bleu cusine, a lot of basis is put into presentation but still a very good style of cooking. I don't know it all but i would say i was reasonably confident

here's what I can do:
spaghetti puttanesca
any number of cookies and cakes
biscuits
pancakes
spicecakes (pancakes with vanilla, nutmeg, cinnamon, and allspice)
jamaican jerk chicken
bacon
pasta and trees (just pasta with broccoli, butter, and olive oil)

That's really it. I haven't tried doing much else.

I'm a great believer in the simple things being best.

Potatoes Dauphinois (similar to gratan)

peal then thinly slice 4-5 medium potatoes. (a mandalin is good for this, saves mucho time)

Melt a large knob of butter in the bottom on your dish then add 1-2 cloves of garlic.

layer the potaoe slices in rows and salt and pepper each layer.

Once the layers are dont, cover in milk until it's about 2-3 layers from thew top.

Then cover with cream until it reaches top. put a fee knobs of butter on the top and salt and pepper to taste.

Cooking times vary. They are best dont on a low heat (150 centegrade) for 3 hours bit 200 is fine for 2 hours and less for smaller portions.

If the dish browns too much before ready, put fpil on the top.

is best served with breaded chicken (simple enough)

and stuffed peppers

Cook 5 ratiers of bacon (cut the fat off if is nicer but it's personal taste)

chop the bacon into small squairs.

dice 1 onion, 2 cloves of garlic and some tomatoe sauce. (it's called frito here, it isnt ketchup or puree)

If you cant get frito, biy chopped tomatoes.

Fry the onion, frito, garlic and add some mixed herbs until it's a thick ish sauce (you can also add mushrooms, but i dont like them) Add the onion and bacon.

Once the sauce is thickened pout it on to halved (and de seeded) peppers. grate some cheese for the top and cook in a hot oven for 30 mins to 1 hr to soften the pepper.

I love to cook, although I don't usually have time. My best stuff is shredded chicken tacos, sloppey joes, and homemade pizza. Chicken pesto, chicken alfredo, etc.

here's what I can do:
spaghetti puttanesca
any number of cookies and cakes
biscuits
pancakes
spicecakes (pancakes with vanilla, nutmeg, cinnamon, and allspice)
jamaican jerk chicken
bacon
pasta and trees (just pasta with broccoli, butter, and olive oil)

That's really it. I haven't tried doing much else.

Do you make your own sauce

Risotto is one of the dishes my family always gets me to cook.

Use a nice chardonnay, some chorizo and wild mushrooms. Yum. The trick is to fry the chorizo first, then use the same pan to cook the rice.

I also do pastas. curries and other assorted Asian dishes.

Risotto is one of the dishes my family always gets me to cook.

Use a nice chardonnay, some chorizo and wild mushrooms. Yum. The trick is to fry the chorizo first, then use the same pan to cook the rice.

I also do pastas. curries and other assorted Asian dishes.

Assorted Asian dishes!?

*gets extremely hungry*

I love to cook, but don't do much at the moment, due to "limited" (read non-existant) kitchen facilities.

I make a mean Chili that goes by the name Real Texas Yankee Killer Chili*.
I also have been known to make an awsome okra gumbo.


Real Chili is one of my favorites to cook - the original chili had no tomatoes in it just minced beef ( not ground- the cooks on the chuck wagons had not grinders ) - beens that had soaked all day in water heated that morning, onions, maybe some garlic - whatever dried herbs the cook had along (or could find fresh as they travelled,) and ground dried chillies...lots of ground chillies...it's what preserved the chili - each night what ever was left was kept to start the next days pot.

:eek: :mad: HERESY! That is heresy, especially from someone from my home town. [/semi-joking]

Seriously, beans were not originally included in chili until the 1920's. Even worse , they came to it from Cincinnati.
http://whatscookingamerica.net/History/Chili/ChiliHistory.htm

Of note, the Official CASI rule book for Chili cookoffs (http://www.chili.org/documents/CASI%20Official%20Rule%20Book.pdf) specifically excludes "beans, macaroni, rice, hominy, or similar ingredients". (CASI=Chili Appreciation Society International, the host of the the annual Terlingua International Chili Championship)

(Beans in chili is a touchy subject for many Texans... ;))

*The name Real Texas Yankee Killer Chili comes from a freind of mine from NYC, who challenged me to a cookoff. Upon tasting it, he asked if I was trying to kill him. It's a touch spicy... :)

Man, I love cooked breakfasts. I am particularly fond of (and cook regularly):

Hell, the full Monte: Bacon, eggs, mushrooms, tomatoes, baked beans, bubble and squeak, sausages, black pudding, kidneys, fried bread, chips, toast and marmalade, and a large cup of tea.


Let me see, what of that is actually available here?
Eggs, mushrooms, bubble and squeak (that has to be available everywhere) fried bread, chips, toast.

A bit carbohydrate heavy and lacking in proteins.

Would you believe that bacon does not exist here except as very fat streaky to chop small, crisp fry and use as a salad dressing. No back, no middle, no options of smoked or green.
No kidneys either! What do they do with them? I'm sure that the sheep are born with kidneys here. At times I miss Sunday Breakfasts.

Spinach and ricotta catelloni, served with tomato and redwine sauce.

Or for pudding, I have an unnamed dish. It consists of microwaving a Mars bar in the microwave for 30 seconds (too long and it becomes hard, to short and it does not melt enough) and serving with ice cream. Or apple crumble and custard.

Or for pudding, I have an unnamed dish. It consists of microwaving a Mars bar in the microwave for 30 seconds (too long and it becomes hard, to short and it does not melt enough) and serving with ice cream. Or apple crumble and custard.

Ingenuity has its benefits, does it not?

Ingenuity has its benefits, does it not?

I just love experimental cooking! You should try my choc-noodles! :D

Meh. The last food oddity I had was milked pizza, which is just pouring some milk on top of a pizza. And, actually, it tastes pretty good.

Well, that, and the very bad-tasting drink a friend and I decided to brew one night... It had Dill, Mustard Seed, Vanilla, and a lot of other shit that you don't want in a drink!

Meh. The last food oddity I had was milked pizza, which is just pouring some milk on top of a pizza. And, actually, it tastes pretty good.

Well, that, and the very bad-tasting drink a friend and I decided to brew one night... It had Dill, Mustard Seed, Vanilla, and a lot of other shit that you don't want in a drink!

Milk pizza? You're a brave soul! :p

I think the trick is to mix only a few things when experimenting. I tried strawberries and balsalmic vinegar the other day; amazing. Just don't use too much! :eek:

Well, that, and the very bad-tasting drink a friend and I decided to brew one night... It had Dill, Mustard Seed, Vanilla, and a lot of other shit that you don't want in a drink!

That reminds me of the ume boshi sauce fried rice I once made under the influance of a fair bit of alcohol. Ume boshi are pickled Japanese "plums" (actually in the apricot family). They are very salty and sour. Sometimes they are mashed and used as a sauce, usually with grilled meats. It does not work well in fried rice, especially in exessive quantities. :(

It was even braver of me to take a drink of our... Mix. I almost puked on the spot!

My grandma used to experiment with a lot of things... In fact, she rarely followed a recipe for anything. Most of the time, the food she made this way was very good. Other times, it was sub-god-awful. This one time in particular, she was making soup. She spent about three hours putting ingredients in.

By the time we'd gotten hom for lunch, the soup had cooked enough. My dad put some in a bowl for me, and it was GRAY. It was as if the ingredients sucked the life out of each other! Even the strips of steak were gray! The PEAS! THE CARROTS!! And, worst of all, it was as thick as mud! I decided to give it a taste, and I gagged. It was terrible!

Milk pizza? You're a brave soul! :p

I think the trick is to mix only a few things when experimenting. I tried strawberries and balsalmic vinegar the other day; amazing. Just don't use too much! :eek:
Ooh, I had strawberries in balsamic the other day too! My family wasn't brave enough though...

I tend to cook stir-fry type things without recipes, just chucking things in. They seem to taste better when I do it like that. Sweet chilli chicken with roasted cashew nuts is beautiful.

I tend to cook stir-fry type things without recipes, just chucking things in. They seem to taste better when I do it like that.

My grandma made an extremely 'delicious' Stir-Fry that way. It had two kinds of soy sauce (original and marinade), teriyaki sauce, ginger, spices, and lots of other crap. I've not eaten a Stir-Fry as good as that one. It was without equal.

And now she's dead. I will never get the recipe again...

I love to cook...

Different types of pasta dishes and bolognese are my best dishes, but I make a nice chilli, shepherds pie and chicken casserole too :)

My grandma made an extremely 'delicious' Stir-Fry that way. It had two kinds of soy sauce (original and marinade), teriyaki sauce, ginger, spices, and lots of other crap. I've not eaten a Stir-Fry as good as that one. It was without equal.

And now she's dead. I will never get the recipe again...

Ouija board?

shepherds pie

As often as I hear that word, I still get a screwy mental image. I think you know what I mean...

As often as I hear that word, I still get a screwy mental image. I think you know what I mean...
Bah. Shepherds pie is delish. It's great comfort food.
Call me weird, but I like vegetarian stew with dumplings.

Delicious, maybe, but if you've ever heard the term "cow pie", well... *shudder*

Anyway, my favorite food's gotta be... Well, actually, I can't choose one single dish. I can't!

*points to the post above yours*

Delicious, maybe, but if you've ever heard the term "cow pie", well... *shudder*

Anyway, my favorite food's gotta be... Well, actually, I can't choose one single dish. I can't!

But but but... Shepherds aren't sheep.

That's what makes it so screwy...

*shudder*

The limit of my cooking skills is probably making a sausage sandwich the morning after a party.

I've gotta say... I got an even more fucked-up mental image from "sausage sandwich"...

Delicious, maybe, but if you've ever heard the term "cow pie", well... *shudder*

We call them 'cow pats,' which resulted in much grief over 'Postman Pat.' :eek: ;)

That's fucked up, it is!

That's fucked up, it is!

What 'Postman Pat' is implied in that context to have left in your letter box?

"Arrgh! It's a postman pat! Still warm too."

Dude. That's disgusting, and fucking gold at the same time.

Glorious.

I love to cook, and will try to make just about anything. :) I unfortunately currently live in a dorm with no kitchens so I do not get the oppurtunity to cook ever. :( Hopefully I haven't lost my touch. ;)

My signature dish is Puerco Pibil, aka Cochinita Pibil, a slow cooked Yucatan style pork. Steamed in Banana leaves for 4 hours, it is seriously the most tender pork ever. You actually flake it with a fork to eat, no knife required. First time I made it, I had a person who didn't like pork, and a person who didnt like spicy food (it is prepared with habaneros) asking for seconds.


For reference, this is the dish that Johnny Depp's character in ONce Upon a Time in Mexico killed for.

My signature dish is Puerco Pibil, aka Cochinita Pibil, a slow cooked Yucatan style pork. Steamed in Banana leaves for 4 hours, it is seriously the most tender pork ever. You actually flake it with a fork to eat, no knife required. First time I made it, I had a person who didn't like pork, and a person who didnt like spicy food (it is prepared with habaneros) asking for seconds.


For reference, this is the dish that Johnny Depp's character in ONce Upon a Time in Mexico killed for.

I'll put this on my "must-have foods" list. I'm a Pork person :D.

My signature dish is Puerco Pibil, aka Cochinita Pibil, a slow cooked Yucatan style pork. Steamed in Banana leaves for 4 hours, it is seriously the most tender pork ever. You actually flake it with a fork to eat, no knife required. First time I made it, I had a person who didn't like pork, and a person who didnt like spicy food (it is prepared with habaneros) asking for seconds.


For reference, this is the dish that Johnny Depp's character in ONce Upon a Time in Mexico killed for.
Habaneros rock.
Recipe???? :( *puppy dog eyes*
I am very intrigued.

I'm hungry... Gotta go cook dinner. I think I'll have honey chilli chicken with some toasted sesame seeds.

Bratwurst! You will make BRATWURST!!!

*points finger*

Bratwurst! You will make BRATWURST!!!

*points finger*
Alas, I have no bratwurst. :p

Damn. Once again, my plans have failed!

...Do you have cheesecake? Cheesecake's always good.

I sorta cook. My two big specialties are onigiri (rice balls), and this weird semi-stir-fry dish I came up with and have since modified slightly.

Riceballs are fun to make and are a nice finger food. Nice big gob of sticky rice with chicken and soy sauce or BBQ beef inside =9 You can find recipes online easily enough for those.

The semi-stir fry is a bit more labor-intensive, but everybody I've fed it to has enjoyed it:
To feed 4-6 people:
1 large package of Udon noodles (Or yakisoba noodles if you like thin ones)
1-2 bundles of green onions (sliced or chopped)
2 packages of mushrooms of your choice (sliced or whole)
2 packages of frozen "Japanese veggies" (One of these days I'll actually note down what those bags contain and get fresh stuff!)
2-3 packages of "stir-fry meat" (usually the local supermarket has it already sliced up. More work may be required if you have to chop up the meat yerself)
1/3 or 1/2 head of cabbage (sliced) (OPTIONAL)
Some garlic powder
Some sesame oil
Some olive oil or wok oil
Some soy sauce


Basically, pour some of the olive oil/wok oil, sesame oil, and soy sauce into a big frying pan and heat it up. Carefully place all the meat and the green onions into the pan and brown it up really well. Season with garlic powder and/or more oil or sause as desired. Gradually add the mushrooms, then the veggies. Add a little more soy sauce or oil as desired, stick the lid on the pan and let the veggies get steamed from all the heat.

While that steams, put the same oil/soy sauce combination in another frying pan, heat it up, and add the noodles. Odds are you will need to add some more soy sauce while you cook the noodles to help break them up some. The veggies and meat ought to be done by about the same time the noodles are done, so just dish it up and chow down!

It's not a terribly precise recipe, I am well aware, but I think it's the sort of thing most anybody can eyeball well enough. I really suggest adding the cabbage though. My sister prefers spinach, but hey, no accounting for taste =p There's a lot of room to experiment further, perhaps with regular onions or peppers as well. Or maybe different meats like chicken or pork.

~Reppy

Now, see, I thought this said "Cocks of NS unite!"

Had me weirded out there.

Carry on, culiniphiliacs.

Dude...

Damn. Once again, my plans have failed!

...Do you have cheesecake? Cheesecake's always good.
Bastard. Now I want cheesecake! :p
Na, I made the honey chilli ckicken. It was tasty and all, but I got a bit carried away with the chilli!

I get carried away with spices sometimes. It's no biggie; nothing that a can of Coke can't wash away.

Ahahaha... BEHOLD the power of the cheeseca--- What the hell!?

Don't behold, RUN! DAMNIT!!!

*gets sucked into a wormhole*

I get carried away with spices sometimes. It's no biggie; nothing that a can of Coke can't wash away.

Ahahaha... BEHOLD the power of the cheeseca--- What the hell!?

Don't behold, RUN! DAMNIT!!!

*gets sucked into a wormhole*
If there's cheesecake in the workhole it's all good. My uncle owns a Cheesecake Shop. But it's in Sydney! Bah.

Hmm...

*ponders*

If there's cheesecake in the workhole it's all good. My uncle owns a Cheesecake Shop. But it's in Sydney! Bah.
*Has never heard of a cheesecake shop before.*

*Is now thinking of moving to Sydney.*

*Has never heard of a cheesecake shop before.*

*Is now thinking of moving to Sydney.*
They do a really big range of cheesecakes, mud cakes and other yummy things. *drools* There don't seem to be any in inner city Melbourne though. *shakes fist*

You should try an ultra-thick, true New York cheesecake. My sister brought me a piece from her trip there two years ago... Fucking fantastic.

I sorta cook. My two big specialties are onigiri (rice balls), and this weird semi-stir-fry dish I came up with and have since modified slightly.

Riceballs are fun to make and are a nice finger food. Nice big gob of sticky rice with chicken and soy sauce or BBQ beef inside =9 You can find recipes online easily enough for those.

The semi-stir fry is a bit more labor-intensive, but everybody I've fed it to has enjoyed it:
To feed 4-6 people:
1 large package of Udon noodles (Or yakisoba noodles if you like thin ones)
1-2 bundles of green onions (sliced or chopped)
2 packages of mushrooms of your choice (sliced or whole)
2 packages of frozen "Japanese veggies" (One of these days I'll actually note down what those bags contain and get fresh stuff!)
2-3 packages of "stir-fry meat" (usually the local supermarket has it already sliced up. More work may be required if you have to chop up the meat yerself)
1/3 or 1/2 head of cabbage (sliced) (OPTIONAL)
Some garlic powder
Some sesame oil
Some olive oil or wok oil
Some soy sauce


Basically, pour some of the olive oil/wok oil, sesame oil, and soy sauce into a big frying pan and heat it up. Carefully place all the meat and the green onions into the pan and brown it up really well. Season with garlic powder and/or more oil or sause as desired. Gradually add the mushrooms, then the veggies. Add a little more soy sauce or oil as desired, stick the lid on the pan and let the veggies get steamed from all the heat.

While that steams, put the same oil/soy sauce combination in another frying pan, heat it up, and add the noodles. Odds are you will need to add some more soy sauce while you cook the noodles to help break them up some. The veggies and meat ought to be done by about the same time the noodles are done, so just dish it up and chow down!

It's not a terribly precise recipe, I am well aware, but I think it's the sort of thing most anybody can eyeball well enough. I really suggest adding the cabbage though. My sister prefers spinach, but hey, no accounting for taste =p There's a lot of room to experiment further, perhaps with regular onions or peppers as well. Or maybe different meats like chicken or pork.

~Reppy


You've just reinvented Japanese yakisoba! :) (Or was that the intent?)

Anyway, if you can get ahold of proper yakisoba noodles (fresh ramen noodles - no instant!) and some tonkatsu sauce at a Japanese or Asian grocery, use that, and cook all the ingredients up at the same time.

As for your onigiri, those would freak out many Japanese. Especially BBQ beef. I may have to make some up for one of the BBQs this summer. :D

MmMmMM Yummy thread.

I think my trademark cooking is probably Spaghetti Bolognaise. Well, western food is always the easiest to make.

Let me see, what of that is actually available here?
Eggs, mushrooms, bubble and squeak (that has to be available everywhere) fried bread, chips, toast.

A bit carbohydrate heavy and lacking in proteins.

Would you believe that bacon does not exist here except as very fat streaky to chop small, crisp fry and use as a salad dressing. No back, no middle, no options of smoked or green.
No kidneys either! What do they do with them? I'm sure that the sheep are born with kidneys here. At times I miss Sunday Breakfasts.
(Emphasis mine) That's appalling. Doesn't the UN convention on human rights cover things like access to decent bacon? It should.

Steak, mushrooms and bubble and squeak sounds like an alternative there.

They do a really big range of cheesecakes, mud cakes and other yummy things. *drools* There don't seem to be any in inner city Melbourne though. *shakes fist*
One of my brothers is planning to move to Melbourne (really). I'll point out his mistake - thanks for the heads up.

I'll be attending a culinary arts school in september :D

my favorite dish would have to be either home made donairs(god bless the man that brought these masterpieces to atlantic Canada) or... well... anything to do with chicken *drools*

I love cooking lamb. Just had a leg of lamb in the oven with red wine sauce and baked potato. That was nice....

Other than that I like cooking meatballs in a curry sauce with rice. that's very nice too...

Jambalaya

2 lb Sausage cut 1/4 in. thick
1 lb Boneless chicken
1 or 2 large onions chopped
1 Bell pepper chopped
4 Cloves garlic
5 Cups Chicken stock
Salt to taste
1 tsp Cayenne pepper
3 or 4 Bay leaves
2 cans Tomato paste
1-2 lb Peeled shrimp
3-4 Cups Raw rice

Saute sausage, chicken, onions, bell pepper and garlic until sausage and
chicken are browned. Add the stock, salt, cayenne, bay leaf and tomato
paste. Bring to a boil with the lid on. When water boils add the shrimp
and the raw rice. Stir and lower fire. Let rice simmer, stirring every
few minutes until rice is cooked.

cordon bleu?

How do you think cordon bleu would be with blue (sp?) cheese instead of swiss cheese? A serious question.

here's what I can do:jamaican jerk chicken.


First time I had this dish was at a Jamaican restaurant in Atlanta. It was great. I found a wonderful jerk marinade at an oriental market in Tulsa, OK. Tastes just like the chicken I had in Atlanta and is also good on pork. Yum, yum!

I love to cook,...sloppey joes,...

My wife likes sloppy Joes. She must be pregnant as they are repulsive to me. :D I like corned beef hash. According to her, I must be pregnant as hash is repulsive to her. :D

Yum, Yum.Corned beef has with two over medium eggs on top. :fluffle:

I love to cook- I have cooked a huge variety of things- from pizza-dough and sauce from scratch, cooked on a pizza stone in the oven, to grilling almost everything. Soups and stews. Cooking is a great hobby-it really brings a family together, improve health, cheaper than eating out,reduce stress etc.
Most fun trying something new, getting ideas and altering then to suit your taste. the best is when everyone enjoys it and lets you know.
My favorite has to be grilling during the summer-steaks, lamb, shrimp and tuna steaks, chicken wings-whatever-a bunch of friends and cold beers by the pool.
Thats what its all about.

My wife likes sloppy Joes. She must be pregnant as they are repulsive to me. :D I like corned beef hash. According to her, I must be pregnant as hash is repulsive to her. :D

Yum, Yum.Corned beef has with two over medium eggs on top. :fluffle:


You might be able to compromise- a nice brisket-instead of corned beef- cook it, shred it with a fork and knife and put it in barbecue sauce-applewood smoked maybe-then serve it on toasted rolls. Its really good. Just make sure you have a supply of floss.

cordon bleu?


Ham and Swiss cheese wrapped in a chicken breast. Bread it and bake in the oven. Great dish. :)

How do you think cordon bleu would be with blue (sp?) cheese instead of swiss cheese? A serious question.


It sounds good to me-certainly worth trying if you like blue cheese, which I do. I dont think blue cheese melts like Swiss though. And if you want a sharper taste, use Gorgonzola cheese-its a stronger Italian blue cheese.

I love cooking lamb. Just had a leg of lamb in the oven with red wine sauce and baked potato. That was nice....

Other than that I like cooking meatballs in a curry sauce with rice. that's very nice too...


I love cooking lamb nearly as much as I love eating it. I especially like the small but thick lamb chops, lightly oiled, salt and pepper then grilled rare. With a side of cous-cous and some grilled red peppers and vidalia onions.

I'll be attending a culinary arts school in september :D

my favorite dish would have to be either home made donairs(god bless the man that brought these masterpieces to atlantic Canada) or... well... anything to do with chicken *drools*


Best wishes-being a chef-thats a great way to make a good living.

I love to cook,...I make a mean Chili that goes by the name Real Texas Yankee Killer Chili*.

*The name Real Texas Yankee Killer Chili comes from a freind of mine from NYC, who challenged me to a cookoff. Upon tasting it, he asked if I was trying to kill him. It's a touch spicy... :)

:confused: Real Texas Yankee Killer Chilli form NYC made by someone living in Japan? Now, that is a real international dish. :D Would you be willing to share the recipe with us?

I tried strawberries and balsalmic vinegar the other day; amazing. Just don't usetoo much! :eek:

Strawberries or balsamic vinegar? :D Oh, are you pregnant? :eek:

I love to cook...

Different types of pasta dishes and bolognese are my best dishes, but I make a nice chilli, shepherds pie and chicken casserole too :)

Would you care to give us Yankees your recipe for Shepherds Pie? I had it once at a hotel in Mildenall and it was OK, but I know a homemade recipe should be better. Do you use ground beef or lamb?

Damn. Once again, my plans have failed!

...Do you have cheesecake? Cheesecake's always good.

With blueberry topping, or fresh strawberries, or ..... :)

If there's cheesecake in the workhole it's all good. My uncle owns a Cheesecake Shop. But it's in Sydney! Bah.

Damn! And I thought his shop might be in Tulsa, Oklahoma. Does he have franchizes?

I love cooking lamb. Just had a leg of lamb in the oven with red wine sauce and baked potato. That was nice....

Recipe for the red wine sauce please. Just had lamb for Easter. Unfortunately, most Americans don’t eat lamb. What a shame.

I love cooking lamb nearly as much as I love eating it. I especially like the small but thick lamb chops, lightly oiled, salt and pepper then grilled rare. With a side of cous-cous and some grilled red peppers and vidalia onions.

Drooling! :fluffle:

Recipe for the red wine sauce please. Just had lamb for Easter. Unfortunately, most Americans don’t eat lamb. What a shame.


I'm American-my family and I eat lamb fairly often. We luckily have a store that carries it-its certainly not a common here as beef or chicken. It always seems to be from New Zealand-I dont know why its not raised here in the US. I think its an out of site, out of mind type issue, because its not like its hard to prepare.
We (my family) also have ostrich at least once a month-in tenderloin form. Its a red meat, not like poultry-high in protein and very lean. We love that. I have a varied taste and look to try everything.

With blueberry topping, or fresh strawberries, or ..... :)


My wife makes fantastic cheesecake. She makes the crust from crumbled biscotti or ammarretto di sarona cookies. She leaves the cheese part plain, but will drizzle home made fresh strawberry or rasberry sauce over it.

Would you care to give us Yankees your recipe for Shepherds Pie? I had it once at a hotel in Mildenall and it was OK, but I know a homemade recipe should be better. Do you use ground beef or lamb?
I can't give you a recipe - I just fry onions and minced lamb until brown, season, top with mashed potato and grated cheese, and bake in an oven until it looks ready. Then eat with fresh peas and gravy.

However, I can tell you that if you use beef instead of lamb, it's Cottage Pie, not Shepherd's Pie.

I'm American-my family and I eat lamb fairly often. We luckily have a store that carries it-its certainly not a common here as beef or chicken. It always seems to be from New Zealand-I dont know why its not raised here in the US. I think its an out of site, out of mind type issue, because its not like its hard to prepare.
We (my family) also have ostrich at least once a month-in tenderloin form. Its a red meat, not like poultry-high in protein and very lean. We love that. I have a varied taste and look to try everything.

I don't eat lamb and I try to avoid serving it. Its a moral thing of mine like I won't eat veal

This is a fun thread. Good idea!

My most requested dishes are probably guacamole, green enchiladas, braised beef brisket, shrimp mousse, several kinds of bread, carrot cake, chocolate cake and lasagne.

This list might change after I try some the ideas here :)

This is a fun thread. Good idea!

My most requested dishes are probably guacamole, green enchiladas, braised beef brisket, shrimp mousse, several kinds of bread, carrot cake, chocolate cake and lasagne.

This list might change after I try some the ideas here :)

please tell me you use fresh pasta for the lasange? And what do you use for the cheese sauce other than cheese

please tell me you use fresh pasta for the lasange? And what do you use for the cheese sauce other than cheese


I'm in the Cult of Fresh pasta.

Pasta Frescatiers Unite~

With blueberry topping, or fresh strawberries, or ..... :)

Actually, Cheesecake is best when plain. New York style, baby!

mmm i love lasagne. my mum makes an excellent one - gonna have to learn her recipe :)

You know what tastes good? Manicotti filled with Romano and Parmesan cheese, topped with a load of zesty Marinara. I had that once at an Italian restaurant in the Rio Grande Valley a few years back. I wish I could make it...

. Croque madame.





Thomas keller's Bouchon cookbook got me hooked on croque madame.

To make you need

For sandwich: two slices of good bread
thin sliced ham
swiss cheese

lots of butter
one egg

for sauce:
milk
cream
bay leaf
nutmeg
clove
black pepper
butter
onions
emmentaler or comte cheese
flour (for light roux)



the sauce is Sauce Mornay and you make it by cooking finely chopped onions in butter for a while, adding some flower to make a roux, adding milk and cream and the rest of the ingredients (not cheese yet), cooking it for a while, straining it, adding the comte cheese finely grated



the sandwich is simple to make:

get a cast iron skillet and melt a good ammount of butter, put both slices of bread in the pan and toast them in the butter, put ham and swiss on top of the slices of bread then put the pan under a broiler or salamander until the cheese is nicely cooked

while doing this fry the egg,

when it is ready assemble the sandwich on a plate, put the egg on top and then pour over the mornay sauce.

Its worth fasting and jogging all day to eat. seriously

I'm in the Cult of Fresh pasta.

Pasta Frescatiers Unite~
Well u can work in my kitchen n e day :D

Real Chili is one of my favorites to cook - the original chili had no tomatoes in it just minced beef ( not ground- the cooks on the chuck wagons had not grinders ) - beens that had soaked all day in water heated that morning, onions, maybe some garlic - whatever dried herbs the cook had along (or could find fresh as they travelled,) and ground dried chillies...lots of ground chillies...it's what preserved the chili - each night what ever was left was kept to start the next days pot.

This starts out pretty much like my red beans and rice. The rice is easy, but you need a couple kinds of kidney beans. I like dark and light red mixed and I think they are better when either fresh, or dried and soaked. I don't much care for the canned variety. I think it's also important to use ham instead of sausage in the beans. I put in green onions, celery, okra, and parsley. Season it with some garlic, cayenne, and a couple bay leaves. Cook for a few hours, until everything is starting to cook together. Serve it on the rice.

Damn! And I thought his shop might be in Tulsa, Oklahoma. Does he have franchizes?
He has a franchise. They're all around Australia I think. Maybe they'll colonise the US eventually...

He has a franchise. They're all around Australia I think. Maybe they'll colonise the US eventually...

*waits patiently*

I think the trick is to mix only a few things when experimenting. I tried strawberries and balsalmic vinegar the other day; amazing. Just don't use too much! :eek:

Cherry brandy or amerretto is better...but don't forget the sugar, marinade. Serve with double cream whipped with orange juice.
My mum's best: these strawberry tarts (PYO) homemade base, orange cream, strawberries, jelly of pureeed strawberries, juice and sugar, more strawberries. YUMMMY!


Oh yea, I make good fajihtas, enchilladas and tacos...although I tend to semi-cheat at them. Paella is easy just time consuming...all those shellfish :p
My mum stuck chilli con carne on my grilled cheese sandwich the otherday...and the pizza...it was interesting.


And everyone loves the Cheesecake Factory! :D

please tell me you use fresh pasta for the lasange? And what do you use for the cheese sauce other than cheese

It's not really a sauce, more a mixture of ricotta, grated parmesan, chopped parsley and egg.

Also seperate layers of mozzarella, the fresh kind crumbled mixed with the rubbery kind shredded. The latter doesn't taste like much of anything but it kind of glues the layers together.

It's not really a sauce, more a mixture of ricotta, grated parmesan, chopped parsley and egg.

Also seperate layers of mozzarella, the fresh kind crumbled mixed with the rubbery kind shredded. The latter doesn't taste like much of anything but it kind of glues the layers together.
I've only made lasagne with that on the top otherwise the dish becomes too rich, it is described as a sauce where I wor by the head chef and as I'm 2nd too him I tend not too argue ;)

One of the best tasting things in the world is also profoundly easy to make:

cinnamon bread pudding.

Take some oldish challah or brioche and butter one side, add cinnamon and sugar and toast briefly under a broiler or salamander.

take some milk and cream and heat it up on the stove, add cinnamon

put an egg and some sugar and some brandy in a mixing bowl and whisk it up, temper it and incorporate the hot milk/cream.

break up the bread and put it into a casserole, pour the mixture onto it and then put it in the oven for 30 minutes or more if it isnt quite done.

when you take it out, poke a bunch of holes in it with a toothpick and mix some brandy into some cream and pour that on top.

let it cool then refridgerate

when it is no longer warm, whip some heavy cream with a bit of sugar and brandy and cover completely with that, let it refridgerate for a few hours at least (overnight or longer is better, in my opinon) and then enjoy.


creme brulee is also obscenely easy, ditto mousse a chocolat

I don't eat lamb and I try to avoid serving it. Its a moral thing of mine like I won't eat veal


I can appreciate that. I dont eat or serve veal either. I loved it when I did eat it, but after learning more about it, decided it wasnt neccessary for something to be treated so poorly to provide me with a fancy meal.

Habaneros rock.
Recipe???? :( *puppy dog eyes*
I am very intrigued.


Sure

5T Whole Annatto seeds (try an international supermarket)
2t whole cumin
1T whole peppercorn
8 whole allspice seeds
1/2t whole cloves

Place the above in a coffee grinder (get one to dedicate to cooking, won't be good for coffee anymore) and grind until VERY fine. The annatto seeds are extremely hard and the dish will be gritty if you dont get it fine enough.

1/2 cup orange juice
1/2 cup vinegar
2T salt
8 cloves of garlic
Juice of 5 lemons
2 habaneros chopped (seeds and veins removed, leave a few seeds to turn up the heat)
splash of tequila

combine the above with the spice mixture in a blender and puree until it is nice and consistant.

Take 5 pounds of pork butt and cut it into 2 inch cubes. Place it all in a big ziploc and pour your prepared mixture over it. Let it sit for a few hours, or even overnight.

Line a 9x13 pan with banana leaves (I found them frozen in the international supermarket) leaving plenty of extra hanging over the sides. Fork the pork out of the bad and spread it on top of the banana leaves, then pour the remaining mixture on top evenly. Wrap the hang-over banana over the top and place another piece of banana leaf on top. Cover the whole pan in aluminum foil (make sure it is tight! You don't want any steam escaping!!!) and forget about it in the oven for 4 hours at 325.

Serve it over spanish rice with a tomato wedge and jalapeno garnish. The left over sauce in the pan can be spooned over the served meat.

Sounds difficult but really isnt. It's at the level where your friends/guests will be impressed but not so hard as to be a bother. Enjoy!

Sure

5T Whole Annatto seeds (try an international supermarket)
2t whole cumin
1T whole peppercorn
8 whole allspice seeds
1/2t whole cloves

Place the above in a coffee grinder (get one to dedicate to cooking, won't be good for coffee anymore) and grind until VERY fine. The annatto seeds are extremely hard and the dish will be gritty if you dont get it fine enough.

1/2 cup orange juice
1/2 cup vinegar
2T salt
8 cloves of garlic
Juice of 5 lemons
2 habaneros chopped (seeds and veins removed, leave a few seeds to turn up the heat)
splash of tequila

combine the above with the spice mixture in a blender and puree until it is nice and consistant.

Take 5 pounds of pork butt and cut it into 2 inch cubes. Place it all in a big ziploc and pour your prepared mixture over it. Let it sit for a few hours, or even overnight.

Line a 9x13 pan with banana leaves (I found them frozen in the international supermarket) leaving plenty of extra hanging over the sides. Fork the pork out of the bad and spread it on top of the banana leaves, then pour the remaining mixture on top evenly. Wrap the hang-over banana over the top and place another piece of banana leaf on top. Cover the whole pan in aluminum foil (make sure it is tight! You don't want any steam escaping!!!) and forget about it in the oven for 4 hours at 325.

Serve it over spanish rice with a tomato wedge and jalapeno garnish. The left over sauce in the pan can be spooned over the served meat.

Sounds difficult but really isnt. It's at the level where your friends/guests will be impressed but not so hard as to be a bother. Enjoy!
Thats Robert Rodriguez's favourite dish - slow roast pork

About a month ago I had wild boar ragu at a nice italian place here, it was quite tasty.

Thats Robert Rodriguez's favourite dish - slow roast pork


Indeed it is. Puerco Pibil. In fact, he tought me the recipe! And you can get a personal lesson from him too! (It's an extra on the Once Upon a Time in Mexico DVD, "Ten-minute cooking school.")

Indeed it is. Puerco Pibil. In fact, he tought me the recipe! And you can get a personal lesson from him too! (It's an extra on the Once Upon a Time in Mexico DVD, "Ten-minute cooking school.")
lol the same reason i know it, I wanna try it in the restraurant but the head chef reckons its too much trouble.

I cook whenever I get the chance, but that is rare considering that I live in a dorm. My favorite dish (that I actually have a recipe for) is hungarian beef stroganoff. I usually just create dishes based off ingredients that I have available, such as my lemon-chicken speggheti. I also make I great Greek pizza Tziki sauce as the base, roasted lamb and beef, tomato, mozerella, parmesan, metsovone (if you can find it) and feta cheese. Brush the chrust with olive oil and sprinkle on some greek seasoning. Preheat oven to 400 degrees, and place pizza inside. It should take about 10 min to bake. Just as the crust begins to brown, sprinkle it lightly with additional feta cheese. It's great served with hummus for dipping the crust in.

:confused: Real Texas Yankee Killer Chilli form NYC made by someone living in Japan? Now, that is a real international dish. :D Would you be willing to share the recipe with us?

Close. Real Texas Yankee Killer is made by me (a native Texan) and named by my freind from NYC (who thought he was going to die from the heat). Both of us happen be expatriates living in Osaka.


Anyway, here's mine.

Ingredients:
1 lb. of flank steak, roast, or stewing beef
1 lb. lean ground beef
2 Onions, chopped coasrse
15 oz can (medium sized) of crushed tomatoes
2 small cans tomoto paste
1 handful of dried chiles: chipotle, ancho, or passilla
1 handful of mixed fresh chiles: jalapenos, habaneros, and scotch bonnets chopped.
8 cloves of garilc, diced and crushed
2 cans flat beer
1/2 can Dr. Pepper
Jack Daniels
1 cup beef stock

Spices: cumin, oregano, ground ancho chile, crushed
red pepper, ground chilpotle chile, salt, black pepper, Tabasco sauce, Habanero Tabasco sauce; all to taste.

Instructions:
First toast the dried chiles in a dry pan over medium heat. Then, simmer in 1 can of beer for an hour. Puree the chiles with some garlic and some of the chile/beer broth tio make a chile paste.

Simmer Dr. Pepper until reduced by half.

Cut the the flank steak, roast, or stewing beef into 1/4 to 1/2 inch
peices. Saute in bacon grease w/ a bit of salt
and pepper. Set aside.

Saute 2 onions until transparent. Add the ground beef. When it starts to brown, add spices, chile paste, fresh chiles, garlic, and chopped beef from above. Stir.

Add the tomatoes (crushed and paste), beef stock, and remaining flat beer.

Bring to a boil, the drop the temp. to a simmer.

Let it simmer about 2 hours, stirring every 15 minutes or so.

Add a healthy dose of Jack Daniels and the Dr. Pepper..
If need be add more beer or beef stock.

Continue simmering 2-4 more hours, stirring every 15 minutes or so.

Shut off the stove and let it "rest" for a at least an hour. Overnight in the fridge is better.

Bring the temprature back up slowly then shut of the
stove.

Serve topped with crumbled or coarsely grated
ceddar or monterey jack cheese. Have saltines, sour
cream, extra cheese, chopped onion, and extra jalepenos on the side.

** Important point: You will need a large pot - several quarts, and preferrably cast iron.

My wife makes fantastic cheesecake. She makes the crust from crumbled biscotti or ammarretto di sarona cookies. She leaves the cheese part plain, but will drizzle home made fresh strawberry or rasberry sauce over it.

Oh my God. I just gained 20 lbs and can't stop drooling. Biscotti instead of ghram craker crust. How interesting. :fluffle:

RE: Yankee Killer Chili

What a great way to go.

See what you think of my guacamole (I'm a Yankee, but I tried to make it taste like what I enjoyed in Mexico). :)

4 really ripe black skinned avocados
1 or 2 cloves of garlic, peeled
about 2 tablespoons finely minced onion
1 teaspoon sea salt
2 ripe but not mushy tomatoes, peeled, seeded and diced rather small
a tablespoon or more New Mexico chili powder
2 to 4 roasted jalpenos, with seeds or not as you please (I usually use 4 but only 1 with the seeds left in), mashed
a dash of Tabasco
juice from 1/2 to 1 lime

Mash the garlic and onion with the salt until it is all a paste and mix with everything except the avocadoes. Leave the mixture in the fridge for half an hour or so to let the flavors develop.

Mash the avocadoes until almost but not entirely smooth, then mix in the other stuff. If you are not serving it immediately, spread thin layer of mayonaise (like Hellmans for example) over the top to keep it from oxidizing. It wil be OK for two or three hours in the fridge, and you can just mix the mayo in when you are ready to serve it.

Break out the tortilla chips and pig out.

RE: Yankee Killer Chili

What a great way to go.

See what you think of my guacamole (I'm a Yankee, but I tried to make it taste like what I enjoyed in Mexico). :)

4 really ripe black skinned avocados
1 or 2 cloves of garlic, peeled
about 2 tablespoons finely minced onion
1 teaspoon sea salt
2 ripe but not mushy tomatoes, peeled, seeded and diced rather small
a tablespoon or more New Mexico chili powder
2 to 4 roasted jalpenos, with seeds or not as you please (I usually use 4 but only 1 with the seeds left in), mashed
a dash of Tabasco
juice from 1/2 to 1 lime

Mash the garlic and onion with the salt until it is all a paste and mix with everything except the avocadoes. Leave the mixture in the fridge for half an hour or so to let the flavors develop.

Mash the avocadoes until almost but not entirely smooth, then mix in the other stuff. If you are not serving it immediately, spread thin layer of mayonaise (like Hellmans for example) over the top to keep it from oxidizing. It wil be OK for two or three hours in the fridge, and you can just mix the mayo in when you are ready to serve it.

Break out the tortilla chips and pig out.


An old friend of mine is half mexican and half indian and his mother (the mexican) makes the best mexican food i've ever had (and i live in phoenix, and am a conosseiur).

Her mother though, my friend's grandmother, makes the best guacamole in the world, i dont know how she does it but it is astonishingly good.

Close. Real Texas Yankee Killer is made by me (a native Texan) and named by my freind from NYC (who thought he was going to die from the heat). Both of us happen be expatriates living in Osaka.

Thank you, but then a day or so after I eat it I might not thank you. Then again a day or two later I probably won't have any more hemorrhoids and will have to thank you again.:D

I've been on a sichuan kick lately, i cant get enough of it.

Garlic too, i've been putting garlic confit to every use imaginable.