Ein Cooking/Recipe Sharing Thread.
- Abzu
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Re: Ein Cooking/Recipe Sharing Thread.
our chief subordinate bakes cookies for our lord and master.
;,,;ANGEL OF DESEASE wrote:the path of whoring is something wicked and grim, and very philosophical.
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Re: Ein Cooking/Recipe Sharing Thread.
Hey Angela, wanna split that bottle of Jameson?
;,,;ANGEL OF DESEASE wrote:the path of whoring is something wicked and grim, and very philosophical.
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Re: Ein Cooking/Recipe Sharing Thread.
;,,;ANGEL OF DESEASE wrote:the path of whoring is something wicked and grim, and very philosophical.
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Re: Ein Cooking/Recipe Sharing Thread.
;,,;ANGEL OF DESEASE wrote:the path of whoring is something wicked and grim, and very philosophical.
- Methuselah Honeysuckle
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Re: Ein Cooking/Recipe Sharing Thread.
My wife made car bomb cupcakes once. Them shits was good but stupid rich.
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Re: Ein Cooking/Recipe Sharing Thread.
Pebernoten
I don't know how traditional my version of the recipe is, but it's tasty.
I don't know how traditional my version of the recipe is, but it's tasty.
- 8 tbsp butter (softened)
- 8 tbsp sugar
- 1 egg (beaten)
- 1 tsp baking soda
- ½ tsp ginger
- ¾ tsp cardamom
- ½ tsp cinnamon
- 1 large pinch of white pepper
- 1.5c flour
- Pre-heat oven to 400f.
- Mix sugar and butter together, then mix in egg. Mix dry ingredients and then combine with butter/sugar/egg mix.
- Put dough onto a flat surface and begin rolling it out. Roll it into strips about the thickness of your finger. Cut strips into pieces around half an inch in length.
- Place pieces on cookie sheet with parchment paper and bake for 10 minutes.
- Take out, let cool, and sprinkle with cinnamon and sugar.
;,,;ANGEL OF DESEASE wrote:the path of whoring is something wicked and grim, and very philosophical.
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Re: Ein Cooking/Recipe Sharing Thread.
Oh very nice!
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Re: Ein Cooking/Recipe Sharing Thread.
Sugar is considered a wet ingredient in baking
- happiness and harmony
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Re: Ein Cooking/Recipe Sharing Thread.
i have been on a cooking cold streak lately; nothing is turning out right
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Re: Ein Cooking/Recipe Sharing Thread.
Well stop trying new things
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Re: Ein Cooking/Recipe Sharing Thread.
Make this caulifower soup it is pleasant, hearty, and will make you feel satisfied.
1 large head cauliflower, cored and cut into 1/2 inch thick slices
1 head garlic, broken into cloves, smashed, ends trimmed
3 tablespoons olive oil
2 tablespoons lemon zest
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
4 – 5 cups vegetable broth
Preheat oven to 400 degrees F.
Toss the cauliflower and garlic with the olive oil, zest, salt, and spices, and turn out onto a rimmed baking sheet. Roast for 25 minutes, or until the cauliflower is tender and the edges are lightly browned.
Using your blender of choice, puree the roasted vegetables with the broth until smooth. Check salt levels and adjust as needed. To serve, heat over medium-low heat, stirring often, for 20 minutes.
for the topping
1 red onion, sliced thin
4 tablespoons olive oil, divided
1/2 teaspoon sea salt, plus a pinch
8 crimini mushrooms, stems removed and sliced 1/4 inch thick
pinch of black pepper
3 tablespoons parsley, minced
Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons olive oil, and then the onion slices and sea salt. Cook for 5 minutes, stirring often. Turn heat to low and cook, stirring occasionally, for 2 1/2 hours. After 1 hour they’ll be sweet but limp; after 2, delicious; but after 2 1/2 hours will they be crisp and sweet and perfect. Remove to a bowl.
Just before serving the soup, heat the remaining tablespoon of olive oil in the same skillet. Add the mushrooms, salt, and pepper, and cook for about 7 minutes, or until the mushrooms have given up their water and are crispy on the edges. Fold in the onions and parsley. Off the heat and set aside.
Ladle the soup into bowls, add the topping, and drizzle with olive oil.
This was mighty tasty.
1 large head cauliflower, cored and cut into 1/2 inch thick slices
1 head garlic, broken into cloves, smashed, ends trimmed
3 tablespoons olive oil
2 tablespoons lemon zest
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
4 – 5 cups vegetable broth
Preheat oven to 400 degrees F.
Toss the cauliflower and garlic with the olive oil, zest, salt, and spices, and turn out onto a rimmed baking sheet. Roast for 25 minutes, or until the cauliflower is tender and the edges are lightly browned.
Using your blender of choice, puree the roasted vegetables with the broth until smooth. Check salt levels and adjust as needed. To serve, heat over medium-low heat, stirring often, for 20 minutes.
for the topping
1 red onion, sliced thin
4 tablespoons olive oil, divided
1/2 teaspoon sea salt, plus a pinch
8 crimini mushrooms, stems removed and sliced 1/4 inch thick
pinch of black pepper
3 tablespoons parsley, minced
Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons olive oil, and then the onion slices and sea salt. Cook for 5 minutes, stirring often. Turn heat to low and cook, stirring occasionally, for 2 1/2 hours. After 1 hour they’ll be sweet but limp; after 2, delicious; but after 2 1/2 hours will they be crisp and sweet and perfect. Remove to a bowl.
Just before serving the soup, heat the remaining tablespoon of olive oil in the same skillet. Add the mushrooms, salt, and pepper, and cook for about 7 minutes, or until the mushrooms have given up their water and are crispy on the edges. Fold in the onions and parsley. Off the heat and set aside.
Ladle the soup into bowls, add the topping, and drizzle with olive oil.
This was mighty tasty.
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Re: Ein Cooking/Recipe Sharing Thread.
<p class="" style="margin-left:25px;">Sprinkle 5-6 chicken thighs with seasoned salt and pepper (thyme, paprika, and garlic powder were very welcome additions). In a large nonstick skillet coated with cooking spray, heat 2T oil over medium heat. Add chicken; cook 6 minutes on each side or until a thermometer reads 170°. Remove from pan; tent with foil on a plate.
<p class="" style="margin-left:25px;">
<p class="" style="margin-left:25px;">In same pan, cook and stir 4 thinly sliced shallots until tender. Add 1/2cup of white wine or chicken broth, scraping up all the brown bits; bring to a boil. Cook until wine is reduced by half. Add 10 oz. fresh spinach and 1/4t salt; cook and stir just until spinach is wilted. Stir in 1/4c sour cream; serve with chicken.
<p class="" style="margin-left:25px;">
<p class="" style="margin-left:25px;">
<p class="" style="margin-left:25px;">
<p class="" style="margin-left:25px;">In same pan, cook and stir 4 thinly sliced shallots until tender. Add 1/2cup of white wine or chicken broth, scraping up all the brown bits; bring to a boil. Cook until wine is reduced by half. Add 10 oz. fresh spinach and 1/4t salt; cook and stir just until spinach is wilted. Stir in 1/4c sour cream; serve with chicken.
<p class="" style="margin-left:25px;">
<p class="" style="margin-left:25px;">
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Re: Ein Cooking/Recipe Sharing Thread.
i want some recipes
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Re: Ein Cooking/Recipe Sharing Thread.
are your onion chopping skills improved?
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Re: Ein Cooking/Recipe Sharing Thread.
get some mushrooms, throw them in the pan, add a knob of butter, 5 cloves of chopped garlic, use ultra high heat for 30 secs, then reduce to low, when mushrooms start to lose their moisture add 50ml whole cream and 2 tbsp black pepper, rip that shit for 5 mins on low, then put them mushies on some phat sourdough with a little cheese, whatever you got, grate some hard feta, pop a lil halloumi on there, enjoy your brekky mate
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Re: Ein Cooking/Recipe Sharing Thread.
Pork adobo...at least this is how i make it
2 lbs pork belly, cut into cubes
3 tablespoons (mince/crush the 2 tablespoons worth of garlic but leave the other 1 tablespoon worth aside for now)
5 dried bay leaves
4 tablespoons vinegar (I always use coconut or sugar cane vinegar as they are quite in abundance here and that's what the traditional recipes use. I'm not sure how this will taste if you use a 'western' type of vinegar.)
1/2 cup soy sauce
1 tablespoon whole peppercorns
2 cups water
Salt and pepper to taste
On a large bowl or any container of your choice, mix the pork belly, soy sauce, and the minced/crushed 2 tablespoons of garlic. Cover with plastic (or anything really) and just let it marinate for an hour or an hour and a half.
Get your saucepan on the stove, add a little oil and let it heat up a bit then dump in the marinated pork belly and cook for a few minutes. Be careful not to overcook it. 3-4 minutes of just moving the meat around in the pot should work. After that, pour in the rest of the pork belly marinade into the saucepan.
Add water, whole peppercorns, and bay leaves. Simmer for an hour.
Add vinegar and simmer for 15 minutes.
Add salt and pepper to taste.
Now turn off the fire. Get a zest/cheese grater and run that other 1 tablespoon worth of unminced garlic on it while on top of the saucepan. The raw garlic gives it a spicy kick but with an intense garlic flavor. Make sure to mix well.
Transfer onto a serving bowl and serve while hot. In a few minutes, the grated raw garlic would have seeped some of its juices into the dish, further enhancing the flavor. Best served with rice.
2 lbs pork belly, cut into cubes
3 tablespoons (mince/crush the 2 tablespoons worth of garlic but leave the other 1 tablespoon worth aside for now)
5 dried bay leaves
4 tablespoons vinegar (I always use coconut or sugar cane vinegar as they are quite in abundance here and that's what the traditional recipes use. I'm not sure how this will taste if you use a 'western' type of vinegar.)
1/2 cup soy sauce
1 tablespoon whole peppercorns
2 cups water
Salt and pepper to taste
On a large bowl or any container of your choice, mix the pork belly, soy sauce, and the minced/crushed 2 tablespoons of garlic. Cover with plastic (or anything really) and just let it marinate for an hour or an hour and a half.
Get your saucepan on the stove, add a little oil and let it heat up a bit then dump in the marinated pork belly and cook for a few minutes. Be careful not to overcook it. 3-4 minutes of just moving the meat around in the pot should work. After that, pour in the rest of the pork belly marinade into the saucepan.
Add water, whole peppercorns, and bay leaves. Simmer for an hour.
Add vinegar and simmer for 15 minutes.
Add salt and pepper to taste.
Now turn off the fire. Get a zest/cheese grater and run that other 1 tablespoon worth of unminced garlic on it while on top of the saucepan. The raw garlic gives it a spicy kick but with an intense garlic flavor. Make sure to mix well.
Transfer onto a serving bowl and serve while hot. In a few minutes, the grated raw garlic would have seeped some of its juices into the dish, further enhancing the flavor. Best served with rice.
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- zim
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Re: Ein Cooking/Recipe Sharing Thread.
i made my first pizza/sauce from scratch tonight. it was pretty good, impressed for my first try. i need to find better mozzarella and pepperoni though.
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Re: Ein Cooking/Recipe Sharing Thread.
Oh feck yeah I want that pizza
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Re: Ein Cooking/Recipe Sharing Thread.
What kinda crust?
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Re: Ein Cooking/Recipe Sharing Thread.
nice zim, get into it. i make my own pizzas all the time. 1kg 00 flour, 100g semolina flour, 650ml water, 1tsp yeast, 2tbsp olive oil, 2tsp salt. use a pizza stone so they cook in about 7 minutes in my oven, not ideal but pretty good. house and guest favourite is my garlic straw mushroom pizza, but i add all kinds of shit. that is the beauty of pizza
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Re: Ein Cooking/Recipe Sharing Thread.
second pizza, used fresh mozzarella this time and it was bangin' i'm not sure why the edges of the crust aren't popping up and browning like the one in the video though
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Re: Ein Cooking/Recipe Sharing Thread.
That looks incredible. I’m so hungry now.
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Re: Ein Cooking/Recipe Sharing Thread.
zim you need a hotter oven if you want the dough to puff more
how many minutes do you have to bake it for currently? do you use a stone?
how many minutes do you have to bake it for currently? do you use a stone?
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Re: Ein Cooking/Recipe Sharing Thread.
my oven only goes to 525, the dude in the video can set his to 550. i have a stone but i've read that a steel is better, may get one of those. i let it warm up for an hour before i throw the pizza in and it only takes 6 or 7 minutes to cook
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Re: Ein Cooking/Recipe Sharing Thread.
7 minutes is good shit, but yeah apparently a pizza steel is better, i have never used one, i just have cordurite
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Re: Ein Cooking/Recipe Sharing Thread.
next time i make pizzas i will take photos of my pizzas
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