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Foods! Delicious Foods. Please share them (recipes?pics?) with me (everyone)

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For some who do know me, I am a big lover of foods. So, many, foods.

 

Now that I have my hands on a pretty pretty recipe that may or may not include the word 'bara' in it... I would like to invite everyone to share pics, recipes, names, etc. of some of the most delicious foods you've ever had.

 

Or describe certain foods! I love learning about them. :D

 

This sounds stupid but it's only been in recent years that I've found out that I like burgers. I know right? WEIRD!

 

Steak fries are the best. So is beef. So is rice. So what's even better? LOMO SALTADO.

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I love cheese. Especially cheese stuffed into something. Like peppers. LIKE CHILE RELLENO.

chiles-rellenos-021.jpg

 

There's something so simple but delicious about boiled chicken that.. I don't know. Hainan Chicken is pretty awesome. Some preparations call for dumping the hot chicken in like an ice water bath to kinda gelatinize the skin. Broths used in the cooking of the chicken may or may not be used in the prep of the rice and/or served with the rice.

savoychicken-300x225.jpg

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THIS THREAD IS MY JAM!

 

....except I'm at my work comp and the pics of dishes I've made are all there. :c

 

BUT! I SHALL SHARE THEM!!

 

I freakin' love to cook. It's probably the easiest way I can show love to someone is to make them something they enjoy. I've heard enough soft and squishy words to know they can be thrown out. But food? Food don't lie. Food says "I love you and I will hug your guts to show you I love you." Food tells a story of hundreds of hands making one dish flawless. Food nurtures soul as well as body.

 

I love cooking. And I shall drown this thread.

 

DROWN IT!

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There's a food that used to be synonymous with my father's side of the family. Whenever we got together for a big meal, there was always a huge plate of it ready to be inhaled by all those present. And that was flank steak.

 

flank+steak.jpg

 

(Oh my god, I haven't had flank steak in forever; why do I do this to myself?)

 

Also, being Jewish, I have a sizable fondness for Matzo Ball Soup. You can actually buy jars of it at grocery stores, but it never quite matches what my grandmother used to make...

 

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There's also a dish my mother makes and I love to have when I can. It's a surprisingly simple tuna casserole.

 

tuna-casserole.jpg

 

And, on a more fatty-fat-fat note, I love both mushrooms and bacon, so I have to get this whenever Wendy's has it hit the menu (like it recently did):

 

bacon-portabella-jpg.jpg

 

It's so filling and derishus, I can't halp it. :(

 

Actually, there's a ton of food I'd like to have more often, but usually don't. I think my biggest issue at the moment is that I took cooking lessons a while back, but I've completely forgotten them. So, I often find myself making microwavable things, sandwiches, or being the ultimate in lazy and getting fast food. So getting something more substantial would require going to a more upscale place and spending more of the cash dollars.

 

I still find myself wanting to actually try making something for myself from time to time, but I have none of the tools and keep forgetting to ask folks what a "basic set" of cooking tools I should be getting if I want to try to start cooking for myself. Sauce pans? Skillets? Measuring spoons? Spices? WHAT DO!?

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Favorite for the holidays (or any time) is my food hero Alton Brown and his creamy garlic mashed potatoes.

 

Recipe:

http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe.html

 

With half&half in the mix, they come out stupid creamy and does not require gravy (though also tasty with gravy). They are requested year after year for holidays.

Easy to make and easier to devour.

 

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I'm so obsessed with this one game that I have a lot less drive to do one of the nice things I did.

 

Like cooking.

 

I used to cook these things a lot.

 

gHokETN.jpg

 

Beef stew. Beef. Lima Beans. Celery. Potatoes. Slice of sourdough (bought cause lolidkhowtomakebread)

xDLu5Jn.jpg

 

Simple flap meat, onions, bell peppers.

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For family get togethers my family could have used to always expect from me:

Stuffed shells, roasted mushrooms (so bad for you. Butter, lime, cilantro, garlic, some spices. But yeah... butter), and mashed potatoes.

 

Something I intend to try for this holiday season is Stuffed Peppadew (stuffed with Italian sausage)

783b20b1a4329a6293ad8f90f26c7249.jpg

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Oh my god, ;u; I especially encourage the post pictures aspect of this. Foodpornyes!\o/

... I have nothing to contribute. I'm kind of forbidden to wield kitchen appliances/utensils unless under supervision. Both for my safety and the safety of others.

BUT, this is great for when I AM allowed to cook stuff! Show me how it's done! "Serve" me, if you will!

 

 

... I did make home-made eggnog that has to sit for two weeks. Pictures pending - in boyfriend's fridge. Recipe here!

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I wish I had taken pictures of things my friends have cooked.

 

A couple of years ago on Pi day, many pies were made. One of them was a CURRY PIE. AND IT WAS DELICIOUS. The nice flaky pie dough crust soaking in the curry. IT WAS LIKE A POT PIE BUT IT WAS CURRY INSTEAD

(Pssssssst)

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I wish I had taken pictures of things my friends have cooked.

 

A couple of years ago on Pi day, many pies were made. One of them was a CURRY PIE. AND IT WAS DELICIOUS. The nice flaky pie dough crust soaking in the curry. IT WAS LIKE A POT PIE BUT IT WAS CURRY INSTEAD

(Pssssssst)

I DEMAND A RECIPE!

 

You can't just share that without forking over a recipe! It's cruel. And unusual.

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And, on a more fatty-fat-fat note, I love both mushrooms and bacon, so I have to get this whenever Wendy's has it hit the menu (like it recently did):

 

bacon-portabella-jpg.jpg

 

It's so filling and derishus, I can't halp it. :(

 

Cheddar and bacon and mushrooms and cheeseburger are a magical combination and you should never feel bad for that. <3

 

Actually, there's a ton of food I'd like to have more often, but usually don't. I think my biggest issue at the moment is that I took cooking lessons a while back, but I've completely forgotten them. So, I often find myself making microwavable things, sandwiches, or being the ultimate in lazy and getting fast food. So getting something more substantial would require going to a more upscale place and spending more of the cash dollars.

 

I still find myself wanting to actually try making something for myself from time to time, but I have none of the tools and keep forgetting to ask folks what a "basic set" of cooking tools I should be getting if I want to try to start cooking for myself. Sauce pans? Skillets? Measuring spoons? Spices? WHAT DO!?

 

The basics are easy. Couple of sauce pans of different sizes. One large skillet. One big pot for boiling stuff. One big stirring spoon, one slotted spoon and one pasta fork. That's all you need to get things started. <3

 

If you like, a set of measuring spoons and a couple sets of measuring cups (one for dry one for wet) wouldn't be bad either, especially if you're not sure you can "eyeball" amounts. The only time I use precision measurements is when I'm baking things. Otherwise, it's all done by sprinkling and tasting.

 

Speaking of sprinkling, the best and most used spices I tend to use are salt, pepper, garlic powder, oregano, basil, cumin, nutmeg and Old Bay seasoning. Also I tend to keep one bottle of white and one bottle of red cooking wine at all times, though not everything I make requires it. Still, it's come up enough that I feel like I need a bottle always.

 

That's my .02 and I'm sure that others will toss theirs as well...but I hope that helps. <3

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I wish I had taken pictures of things my friends have cooked.

 

A couple of years ago on Pi day, many pies were made. One of them was a CURRY PIE. AND IT WAS DELICIOUS. The nice flaky pie dough crust soaking in the curry. IT WAS LIKE A POT PIE BUT IT WAS CURRY INSTEAD

(Pssssssst)

I DEMAND A RECIPE!

 

You can't just share that without forking over a recipe! It's cruel. And unusual.

 

As one of the people who made the curry pie, it was your standard box curry (add some potatoes, onions and carrots, maybe beef or chicken), thickened a little bit (just use a little less water or boil some out), put in a pie crust and then baked. 

 

Recipe:

01256-sb-golden-curry-medium-hot-3-5-lg.jpgcarrot-nutrition-facts.jpg

potatoes.jpg

top-right-onions.png

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I wish I had taken pictures of things my friends have cooked.

 

A couple of years ago on Pi day, many pies were made. One of them was a CURRY PIE. AND IT WAS DELICIOUS. The nice flaky pie dough crust soaking in the curry. IT WAS LIKE A POT PIE BUT IT WAS CURRY INSTEAD

(Pssssssst)

I DEMAND A RECIPE!

 

You can't just share that without forking over a recipe! It's cruel. And unusual.

 

As one of the people who made the curry pie, it was your standard box [Japanese] curry (add some potatoes, onions and carrots, maybe beef or chicken), thickened a little bit (just use a little less water or boil some out), put in a pie crust and then baked. 

 

 

Things of note when using the boxed Japanese curry mix! To make it work better, use your knife to cut the curry blocks up into much smaller chunks than what they pre arrange for you. Easier time mixing it up.

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Alrighty! I'm home! TIME FOR SOME FOOD!!

 

boats.jpg

 

Sausage, Egg and Cheese Boats

recipe follows:

 

INGREDIENTS

2 baguettes cut in half or 4 demi-baguettes

8 large eggs

1/4 cup heavy cream

1 lb. Italian sausage

1 cup shredded gruyere or white cheddar

1 tsp chives

salt and pepper

 

Preheat oven to 350.

 

Saute sausage in skillet until cooked through, remove and drain.

 

Cut a V-shape in to the top of your baguettes with a sharp bread knife and remove top. Scoop out insides of bread with a spoon, leaving about a 1/2 inch on the bottom and sides of each baguette. Arrange baguettes on a baking sheet.

 

In a large mixing bowl, whisk together the eggs, heavy cream, cheese, chives and sausage. Season with salt and pepper.

 

Pour the mixture evenly among the four baguettes. Place in the oven for about 20 minutes or until eggs are puffed and slightly moist. Let rest for about three minutes.

 

Serve warm

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katsu.jpg

 

I had tried to make my own curry roux but it didn't turn out how I liked, so I've adapted the recipe to include packaged curry roux. It's just easier. xD Also this would work with boneless skinless chicken breast cutlets!

 

Pork Katsu Kare

recipe follows

 

INGREDIENTS

1 lb. boneless pork chops

1 pkg curry roux, finely chopped

1 potato, washed, peeled and grated

1 or 2 carrots, washed, peeled and grated

1 large onion, grated

1/2 apple, washed, cored and grated

1 cup panko breadcrumbs

3 eggs

2 cups all-purpose flour

salt and pepper

olive oil

vegetable oil

3 cloves garlic, grated

1/2 tsp. ginger

approx 2 cups water

your favorite rice

 

Lightly coat bottom of a sauce pot with olive oil and warm. Once oil is at temperature, sautee the garlic and ginger until fragrant. Sautee grated onion, carrot and potato together until lightly coated and fragrant, about four or five minutes.

 

Pour water in to pot and bring to a boil. Once boiling, reduce to a simmer and stir in the curry roux. Stir and let simmer for about 10 to 15 minutes or until curry is thick.

 

In a fryer or large iron skillet, pour approximately 1 1/2 inches of vegetable oil and heat to medium. Lightly salt and pepper the pork chops on both sides. Dredge pork in flour, then dip in egg, then coat with panko. Drop your breaded porkchops in to fryer and fry until golden brown. Place on a rack with paper towels beneath to drain and cool.

 

Stir in grated apple in to curry and let simmer for another minute or two. At this point your curry should be at the state you want it to be--if you like thinner curry, add some water.

 

Serve your favorite rice on one side of dish. Cut pork chop into strips and place alongside rice. Pour curry on other side, making sure some drenches the pork strips. Serve hot.

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UUUUUgh I love baking! Can I post baking rather than cooking things?

 

Gooey Ginger Cookies (cause Christmas needs gingerbread)

 

600x337https://38.media.tumblr.com/f61dff0c02b379e21f3a4d1aa2d10cea/tumblr_ngsz1vxTeI1r7zy1oo1_1280.jpg[/img]

 

Ingredients: 

3/4 cups salted butter

1 cup sugar

1 egg

1/4 cup dark molasses

2-1/4 cups all-purpose flour

1 tsp ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

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

1/4 cup extra sugar

 

Instructions:

  1. In a mixing bowl, combine the butter and sugar. Once fully blended, add egg and molasses.
  2. In a separate bowl combine all dry ingredients. 
  3. Slowly add dry ingredients to the mixing bowl (while mixer is on low)
  4. Once mixed, put dough in the fridge for an hour.
  5. Heat the oven to 350 degrees and roll the dough into small 1" balls.
    OPTIONAL: roll in the extra sugar
  6. Place on cookie sheet and bake for 10-15 minutes.
  7. Let cool AND EAT THEM ALL BECAUSE THEY'RE SO GOOD

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Clicking on this thread while hungry was a horrible mistake.

 

I have nothing to add except: Don't do what I have done, it all looks so yummy. >.<

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Oven roasted (unhealthy but so tastey) baby bella mushrooms is very tasty.

 

You need an oven, baby bella mushrooms, butter (and i mean... quite a bit), lime, cilantro, garlic, cayenne, paprika, and salt.

 

Basically you clean the mushrooms.

 

Get a bunch of butter, cut it up. Mince garlic. Cut up the cilantro. Squeeze lime juice into the butter. Add the cilantro and garlic to the butter. Put the butter into the mushrooms, even coat it if you want. Sprinkle the salt, cayenne and paprika.

 

Roast until there's some color on the mushrooms and the butter is all melted.

 

Enjoy.

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Clicking on this thread while hungry was a horrible mistake.

 

I have nothing to add except: Don't do what I have done, it all looks so yummy. >.<

 

Too late, especially after the breakfast baguettes T.T

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...Ohgoodgodsafoodpornthread...

 

I love to cook. Looooove it sooooo very much... unfortunately, it's not something I can do much of, living on a big-rig truck -- I'm limited to whatever I can manage to make in a rice-cooker. Whenever I go to visit family, I pretty much demand total control of the kitchen for at least a day >_>

 

One thing I always make when visiting family is grilled (or roasted) broccoli... because there is a serious lack of (good) veggies available at truck stops/service plazas/fast food stops.

 

Cut fresh (and unfrozen) broccoli with a good amount of stem still on it into sections where the stem is around a half-inch thick at the most. Toss into a ziploc bag, drizzle in enough olive oil to coat. Grind in lemon pepper seasoning (six to ten grinds per pound, depending on tastes), seal bag and shake until seasoning is fairly evenly distributed. Minced garlic and grated lemon peel is also good to add in. And red pepper flakes, if you want it a bit spicy.

 

Let sit for at least half an hour, up to twelve hours (refrigerate for anything over 1 hour). The longer you let it sit, the stronger the flavors. When done marinating, place strainer/colander in a bowl and drain broccoli for five to ten minutes. Discard oil or save, refrigerated, for use in the next 24 hours (good on plain pasta).

 

To cook on the grill, place on upper rack. Be prepared for flare ups if the broccoli hasn't drained enough. Cook for ten minutes, turn over. Some charring is to be expected. If it isn't as tender as you want it to be, move off of main heat and test every three to five minutes.

 

To roast in oven, place on baking sheet with a lip and place in hot oven set to 400F, or under broiler. Watch carefully, depending on the oven it can take anywhere from ten to twenty minutes per side to cook. You want some caramelization on them. If they're not quite tender but already getting a little too dark, turn off the oven and just let it sit for a bit.

 

Sprinkle with a small amount of good salt while still warm.

 

 

Let's see.... what else, and what has actual recipes on the internet...

 

051104043-02-vietnamese-chicken-noodle-soup_xlg.jpg

I actually found this recipe while working at a hardware store. I suggest extra mushrooms, using low-sodium broth from any brand that's not Swanson's (their low-sodium has the same amount as the next-brand's regular amount...), and low-sodium soy sauce. And add a splash of good fish sauce.

 

thai-iced-tea-recipe-2.jpg

This is the only sweetened iced tea I'll drink. It's also sooooooo good when you replace some of the ice with Breyer's Vanilla Bean ice cream.

 

m6.JPG

Ilovemarshmallows...

 

Hungarian-Goulash_AFarmgirlsDabbles_AFD.jpg

It's a lot of paprika, so it's a biiiiit of a different flavor.

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tools:

serrated knife

2 gallon sized ziploc bags

slow cooker

baking sheet covered in aluminum foil.

broiler

 

ingredients:

~3lb rack of pork ribs

Marinade of choice

BBQ sauce of choice

Pepsi or Beer of choice

1 small yellow onion cut in large chunks.

Black pepper. Fresh and roughly ground is best but even preground fine stuff will work.

Salt.

 

Take a rack of pork ribs. Cut up into 5-6 chunks. Split into the gallon sized bags.

Add marinade to both bags and marinate overnight in zee fridge. I usually just use Stubbs brand Beef marinade because I usually don't have the ingredients to make my own. And I'm lazy.

Next day pull ribs out of marinade. 

Salt and Pepper both sides of each piece to personal preference. I love black pepper so I end up going a bit heavy with it.

Place ribs in slowcooker.

Place onion chunks in slowcooker.

Add about a half cup of marinade to slowcooker.

Add about a cup of either the beer or the pepsi to slow cooker.

 

Cook on high for 4 hours. Cook on low for ~7-8 hours. Add more liquid partway through if it seems to be going dry but you should be fine.

 

Make sure rack is in the upper 1/3 of oven and preheat broiler. Pull ribs out of slowcooker and carefully and arrange on a foil lined baking sheet. Discard onions/liquid.

 

Baste both sides of ribs in a liberal coating of your BBQ sauce of choice. Again I use Stubbs brand and either original or smokey mesquite since I don't like really sweet BBQ sauces. They don't have as much sugar and don't use any high fructose corn syrup like other brands tend to. And I'm too lazy to experiment and make my own BBQ sauces.

 

Place ribs under broiler. Watch them carefully. You want the BBQ sauce to caramelize but not burn. Usually takes mine about... 3-4 mins? Something like that.

 

Remove from oven and nom. I usually do some sort of mashed garlic potatoes and corn or rosemary roasted root veggies to go with them.

 

But it's a pretty easy way to make ribs when you don't have a grill. And leftover rib meat makes -excellent- toasted sandwich material.

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Clicking on this thread while hungry was a horrible mistake.

 

I have nothing to add except: Don't do what I have done, it all looks so yummy. >.<

 

I made the poor choice of looking at this thread after being awake all night and having no food in the house...

 

*intense, ugly sobbing* T____T

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Oh I got LOTS more, baby! LOTS more! <3

 

pastas.jpg

 

"Goth Pasta"

(I named it that because of the deep red colors, but it's really...)

recipe follows

 

INGREDIENTS

1 bottle of inexpensive but tasty red wine (I used a $12 bottle)

approx 1 lb rotini pasta or similar

1 lb. sweet italian sausage

1 head cauliflower, cut into florets

parmesan cheese (optional)

approx. 2 1/2 cups salty water

olive oil

 

Bring salted water to a boil and drop pasta. Pour about 3/4 of wine in to boiling pasta and boil as per regular directions. Drain.

 

Form sausage into miniature meatballs. Pour a very thin layer of olive oil in to bottom of a skillet enough to coat the bottom. Cook meatballs until brown. Pull and drain.

 

While your meatballs cook, lightly steam the cauliflower florets in a covered microwavable bowl with a bit of water until just about fork-tender, (high temp, about 3-4 minutes, depending on your microwave's power). Set aside.

 

De-glaze the skillet with the remaining red wine, scraping the bottom of the skillet with a spatula or spoon. Stir around and reduce wine by about half. Toss the meatballs, pasta and cauliflower together in sauce and warm through. Serve warm and top with parmesan cheese if desired.

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