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Post by CrazyUncleDouglas on May 23, 2017 16:24:26 GMT
Who wants breakfast? I'll admit freely, breakfast is my absolute most favorite meal of the day, even if sometimes all I get is a pop-tart. But it's even better if I get to cook! Today I present one of my favorites: Waffles! And not just any old waffles. I present Oat Waffles. I modified this some from Allrecipes.com: 1/2 cup whole wheat pastry flour 1/2 cup all-purpose flour 1 cup oat flour 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs, separated 1 1/2 cups milk 2 tablespoons some sort of cooking oil 1 teaspoon vanilla extract - In one bowl, whisk together the flours, baking powder, and salt. Basically those dry ingredients and whisk them. WHISK THEM! The original recipe called for a 1/4 cup of sugar, but I found that as I put maple syrup on my waffles, the sugar is superfluous. Sometimes I'll add a pinch of nutmeg and/or cinnamon. Our family is all about cinnamon. (And Aleppo pepper. I could tell stories ... Sorta). Once you're done whisking, make a well in the dry mixture. This is a very common baking technique.
- In a separate bowl, combine the egg yolks, milk, cooking oil and vanilla. The recipe calls for cooking oil, but we've used avocado oil as well. Really just about any will work. Once that's good and mixed, pour that in the well and combine with the dry mixture.
- Remember how I said to separate the eggs in the ingredient list? No? Go back and read. IF you can't do this step now you get what you deserve! Now, with an egg beater, beat those egg whites until it either says the safe word or until it froths up and you can form soft peaks. To check for the latter, turn off the beater and lift some of the foam with the same. If it folds over gently you're a success. If it doesn't at all, keep beating! If it forms stiff peaks you've gone too far. Hide the evidence and hope no one reports you.
- Fold in the egg whites into the batter. Folding is very gentle stirring. This takes a little patience but these steps yield waffles that are crispy outside and fluffy inside. You will thank yourself for taking the time.
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Nyxu
Overseer
NaCl Elemental
Posts: 119
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Post by Nyxu on Jun 4, 2017 7:41:10 GMT
I cook, on occasion. My steak's pretty darned good. Ingredients: Good steak. New york strip tends to do nicely. Black pepper. If you've got a grinder, that's good. Oregano. Salt. I use espresso salt. It's good, but I bought a 5lb bag of it so it was a little cheaper. 14$ USD gets you a 4oz jar I don't believe you will regret. Scallions/Green onions. See that list? That list right there? What's it missing? Worstershire sauce, dry rubs, rosemary, this, that, the other. Why? Because that's not how you do a steak justice, in my book. Equipment needed: Sous Vide (Anova makes one no-frills for 100bux. Worth. Every. Penny.) Cast Iron (Lodge is 15-20bux at Walmart. You can do these flat-iron or a grille pan.) Sauce pot (small) Part one: Prep Get a water bath up to 137.5 degrees. Lower if you want a rarer cook. Half degrees in temperature are big changes, so experiment. Get a generous amount of salt, pepper on both sides of your steak. Put oregano on one side. **pat the salt into the meat a little, then re-salt. ** We're not looking for a heaping layer, just a thin coat. Put steak in a bag. If you have a vacuum sealer, use that. Else, use a ziploc bag. (look up "water displacement" for how to do this. ) Put steak, in bag, in water bath. Make sure it's completely in and not floating. Part 2: Cooking Leave it for 1.5-2h. Make sides. Paint a miniature. Stare into middle distance. Part 3: Finishing Chop up some scallions. Put butter into saucepan, melt on low. Add scallions. Stir occasionally to prevent burning. (you could also saute these, but I'm lazy) Slowly bring cast iron up to searing temperature (just at/below smoke point). Add olive oil to pan when ready for next step. Pull steaks out of bags, dumping excess liquid in saucepan, patting dry and, if you want, adding a little more salt to one side. Put steak (re-salted side down) on pan. Flip every 15s. Get each side twice or until it looks good. Sear the edges too, if you want. For those checkered grill marks, turn the steak 90 degrees before flipping it to re-touch a side. Serve w/ scallion butter sauce abomination. No rest period needed. Sear, serve.
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Post by CrazyUncleDouglas on Jun 6, 2017 18:53:29 GMT
I'm inviting you over to play minis and cook steak now.
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Nyxu
Overseer
NaCl Elemental
Posts: 119
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Post by Nyxu on Jun 7, 2017 0:12:29 GMT
Ask me real nice and I might even make cheesecake.
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Post by CrazyUncleDouglas on Jun 27, 2017 16:22:01 GMT
Here's a Turkey Mulligatawny we adapted from Chowhound's website: - 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium Granny Smith apple, peeled, cored, and diced – Granny Smiths are a little juicy and tart so they won’t distract from the soup’s flavor.
- 1 medium carrot, peeled and diced
- 5 medium garlic cloves, finely chopped – think this is a lot of garlic? Well YOU’RE WRONG!
- 1/4 cup all-purpose flour
- 1 tablespoon curry powder – Any will do, but be mindful of the heat tolerance of those you’re serving to. For example, my two-year old toddler does not like very spicy curry. It’s like she’s not even my kid!
- 1 tablespoon garam masala – what the heck is garam masala? Well it’s an Indian spice blend basically. Now you can look it up online and try to make it. Or, better yet, find a specialty spice shop and buy a bottle. You’ll thank me later. We picked up a bottle at Penzey’s but you can go where you like.
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 5 cups turkey stock or low-sodium chicken broth – we typically make turkey broth after we make turkey, so we have plenty.
- 2 cups diced, cooked turkey – See? This is a great American Thanksgiving Day leftover recipe. “Oh my lord what do we do with all this turkey? CURRY SOUP! THAT’S IT!”
- 1 1/2 cups cooked rice
- 1 (14-ounce) can unsweetened coconut milk or light coconut milk
- 1/4 cup freshly squeezed lemon juice
1/2 teaspoon finely grated lemon zest (optional) – I always include lemon zest because it’s fun to say “zest”
1. Melt butter in a large pot over medium heat. When it foams like a rabid dog, add onion, season with salt, and cook until tender, about 3 minutes. Add apple, carrot, and garlic, stir to coat in butter, and season again with salt and freshly ground black pepper. Sauté until apple is tender and onion is translucent, about 5 minutes. Since my wife has an onion allergy we tend to go longer. Well-cooked onion does not set off the allergy. 2. Sprinkle flour, curry powder, garam masala, cumin, and cloves over vegetables and stir until spices are fragrant and flour has cooked slightly, about 2 minutes. Just cook it about 2 minutes. If you have good spices, they’re already dadgum fragrant. This is the best part if you love curry as much as me, because now you get to smell it. 3. Slowly add stock or broth, stirring until flour has dissolved. Emphasis on slowly. Seriously people! Combine that soup with care. If you go too fast you’re an uncaring heathen. GET OUT OF MY KITCHEN. Bring to a simmer and cook until vegetables are tender, about 10 minutes. 4. Add turkey, rice, coconut milk, and lemon juice and return soup to a simmer for about 10 minutes. Stir in lemon zest and season with additional salt and freshly ground black pepper as desired. This is pretty good to serve right now, but if you let it set a while it’ll get thicker and even tastier.
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Choco
Junior Strategist
Gorten, best feet in the game.
Posts: 571
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Post by Choco on Nov 17, 2017 21:47:45 GMT
Just finished making Peach Red Curry, Rice and Rice-Cracker Breaded Cod. Will report on taste in a few I've been waiting 6 months for your report! Obviously it didn't kill you, so how was it?
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Post by Havock on Dec 1, 2017 22:57:34 GMT
It actually didn't kill him, just take him over. Swampmist is now Peach Red Curry, Rice and Rice-Cracker Breaded Cod.
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Post by CrazyUncleDouglas on Dec 4, 2017 21:57:18 GMT
We celebrate Thanksgiving in Khador because we have much to be thankful for. We are thankful for the Empress. We are thankful we have reclaimed lost territory. We are thankful we aren't filthy swans. We are thankful that the Butcher hasn't killed us in a fit of rage.
One of the traditional parts of the Thanksgiving Feast is the cranberry sauce. Now if you're from Cygnar, you might go out and purchase from some sketchy gobber shopkeep a can of vaguely-cranberry tasting paste. In Khador, we take time. Here is a recipe we adapted forcefully annexed from edibleventuracounty.com
2 pounds fresh or frozen cranberries, washed
3 green apples, peeled and chopped
2 Anjou pears, peeled and chopped
2 cups golden raisins
1-2 cups sugar (depending on how sweet you want it).
1 cup fresh orange juice
2 tablespoons orange zest 2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup orange liqueur
Put everything but the liquor in a pot. We used a cast iron dutch oven because Iron! Sip some orange liqueur. Stir it up and sip some more liqueur. Bring to a boil then take it down to a simmer for 45 minutes. Sample some more liqueur while you wait, just to make sure it's okay. In the last few minutes, add the orange liqueur. Take another sip.
This recipe is best prepared the night before so you don't drink too much the day of cooking. Also, once it's cooked down, cooled and served the next day, it makes a fine sauce that people will rave about, especially if you've invited Orsus to dinner and if he likes it.
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Post by Havock on Dec 4, 2017 23:42:31 GMT
I live alone so my contributions to family christmas dinner (we don't have thanksgiving here for obvious cultural reasons) generally involve bringing booze along.
But I might give it a try :v
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Post by drillbossd on Dec 14, 2017 19:53:33 GMT
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Post by CrazyUncleDouglas on Jan 9, 2018 20:59:33 GMT
Taken from Allrecipes.com, here is my favorite recipe for Dutch Babies, aka German Pancakes. It's more fun to call them Dutch Baby because it's adorable when your two-year-old daughter gleefully asks if she could eat more Dutch Baby. Yes, my sweet little cannibal, you may. 1/2 cup packed flour 2/3 cup milk 3 eggs 1/4 teaspoon vanilla 1/4 teaspon salt 3 tablespoons clarified butter -- what the heck is clarified butter? Well I'll explain in a later post. 1 lemon, regular butter, and confectioner's sugar (to taste) - Preheat the oven to 425 degrees F, because that's how we roll in America.
- In an ~9" Cast Iron skillet, melt the clarified butter on high heat until it's bubbling.
- In a mixing bowl, combine the flour, milk, eggs, vanilla, and salt and beat that batter silly. Make it smooth and well-combined. Don't hold back, it deserves this beating.
- Pour the mixture in the center of the skillet. Put the skillet in the oven for 20-25 minutes. It'll rise and you'll feel so impressed until you take it out of the oven and it deflates some, just like your expectations for life in general.
Serve with butter, lemon, and confectioner's sugar to taste. Yes, it is also called German Pancake, but your horrid "pancake syrup" will ruin this thing. The lemon and butter accent it decently, the sugar isn't even necessary. A pox upon your 'pancake syrup' which is really just corn syrup
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germanicus
Junior Strategist
No jokes round ear...
Posts: 358
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Post by germanicus on Jan 23, 2018 13:35:23 GMT
And now for something cheat-y...!
Lazy man's mapoh tofu...
Ingredients:
Chili sauce (plain or garlic) - 1-2 tablespoons (depends on how hot you want it) Garlic - 1-2 cloves Scallions/spring onions - 3-4 Pork or beef mince - 300g Onion - 1/2 Sugar - 2-3 teaspoons (tempers the chili, again, depends on how hot you want it) Tofu - about 400g Corn starch - 2 teaspoons
Prepare the tofu by cutting up into 1cm x 2cm x 3cm blocks (more or less) and sit in mildly salted water for about half an hour. Crush the garlic, chop up and onion and fry for a bit, then add the meat mince and continue frying until it starts to smell cooked. Add the chili sauce, stir, add a small bowl of water (150ml or so) and reduce heat to a simmer. Sprinkle in the sugar and add the chopped scallions with a bit more water. Drain the tofu and add, gently (gently! if you use silken tofu like I do, it crumbles real easy) mix. Add another bowl of water, this one with the corn starch mixed in (only enough water to barely cover the tofu).
Let it simmer for about ten minutes more.
Serves 3-4, best with boiled rice and your choice of vegetables (or not, as it happens!).
This is a cut down simplified version, my wife would kill me if she knew I cooked it this way! XD
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Post by tiberius on Jan 23, 2018 17:37:05 GMT
I have been recently diagnosed with diabetes (and have lost 90 lbs with the forced dietary changes) so here are a few things I have been enjoying cooking for myself. All very low carb.
Eggplant Pizza
Take approximately 1 egg plant per person (or 1 egg plant per 2 people depending how much you want to eat, or size of egg plants, etc). Basically a serving size is anywhere between 2-4 medallions/slices of egg plant.
Slice it so that the slices are the circles or medallions. Though if you want to do it long ways, I guess you can. That's what's great about cooking, do it to your taste.
Just top the slices with whatever you would normally top a pizza with. I use some Pizza sauce, store bought for me. I look for reduced sugar kind, use whatever you like. I also use fresh mozzarella (sold as the balls, pinch off chunks and it spreads as it melts) and I use pepperoni on my pizza.
Place it on a sheet or in cooking dishes and cook at 400 F for about 45 minutes to an hour or until the skin of egg plant is more soft. Really its to your taste. I like my things a bit more crunchy.
That's it, after it has cooked to your taste, eat what you want, or spice it up how you like.
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Post by tiberius on Jan 23, 2018 17:41:22 GMT
Stuffed peppers
Makes 2-3 servings. I take 3 Bell peppers (or cubanelle peppers) (or banana peppers if you really want to go spicy). I wash and cut out the stem at the top and then cut the pepper into two halves and remove the seeds. I prefer red bells or the orange bell peppers, but cubanelle or any sweet pepper are really good as well.
I get about a pound of spicy Italian sausage. Again spicy to your taste, I like it spicy to the point I add some crushed red pepper. I cook the sausage in a skillet and add marinara sauce (store bought for me).
After the sausage is cooked, I scoop out the mixture into the halves of the bell peppers and bake for about a half an hour at 350 F. Add mozzarella or cheese to your taste.
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Post by tiberius on Jan 23, 2018 17:49:00 GMT
Acorn Squash with apples and Kielbasa
Makes 4 servings, takes about an hour to cook.
Get Two acorn squash.
- Wash, cut in half each acorn squash, scoop out seeds, liberally apply butter to all exposed squash surface and liberally add cinnamon.
place the squash halves in a baking dish and add a small amount of water to the bottom of the dish.
Start baking the acorn squash at 350 F.
Meanwhile, Take 2 apples (I prefer Granny Smith apples for this). Slice them into fourths, core them (I leave the skins on as I like the skins, removing skins is up to you) and cut them into small chunks.
Cut up about a pound of kielbasa (or whatever is in one store bought package). I have found that summer or seasoned sausage works just as well. Slice it up into small medallions.
Cook the apples and kielbasa in a skillet until hot.
Remove the baking acorn squash from the oven and add the apple/kielbasa mixture to each scooped out portion of the squash. By now the butter should have melted into the middle.
Continue baking for another 1/2 hour to an hour or until you can get a fork easily into the squash meat.
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