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[SRG01]

Most Chinese homes don't require a kitchen since we'd never use it and thus my father never designed our first kitchen for one.

Are you kidding me? My family cooked all the time even in Hong Kong!

 

[Zyzyxxz]

Are you kidding me? My family cooked all the time even in Hong Kong!

We cook alot, just that we don't an oven, even if we had one my parents would have very little reason to cook anything in it.

We're from the southern regions of China where we still speak cantonese but our cooking is pretty traditional. Most cantonese families I know don't use the oven much at all.

 

[SRG01]

We cook alot, just that we don't an oven, even if we had one my parents would have very little reason to cook anything in it.

We're from the southern regions of China where we still speak cantonese but our cooking is pretty traditional. Most cantonese families I know don't use the oven much at all.

Oh, so by kitchen, you mean one that includes an oven? I never use the oven either, unless it's a small toaster oven to make toast.

 

[beelzebozo]

We cook alot, just that we don't an oven, even if we had one my parents would have very little reason to cook anything in it.

We're from the southern regions of China where we still speak cantonese but our cooking is pretty traditional. Most cantonese families I know don't use the oven much at all.

do you mostly do lots of stovetop cooking, sauteeing, stir-frying, etc? i couldn't imagine what my repertoire would be like if i couldn't bake, roast, broil, etc. . .

 

[bud]

i really need to get around to using your dough recipe. i printed it out and everything, but it's been lying in my drawer for ages.

those pizza look great as always, man.

 

[beelzebozo]

i really need to get around to using your dough recipe. i printed it out and everything, but it's been lying in my drawer for ages.

those pizza look great as always, man.

thanks man. i've found through some experimentation that a 2 cups bread flour/.75 cups water dough makes a good 16" pizza for the thickness i like. as you can see in the picture, it's still fairly thin, but i had taken my normal recipe (which is usually double that, 4 cups flour to 1.5 cups water or so [not exact numbers]) and split it into three pizzas. they were good, but a bit too crackery in the middle for my taste. if you made the full 4 cup formula and split it in two, you'd probably have some pretty good pizzas, but i think i was also perhaps stretching them a bit too much and making the middle too thin.

 

[Zyzyxxz]

do you mostly do lots of stovetop cooking, sauteeing, stir-frying, etc? i couldn't imagine what my repertoire would be like if i couldn't bake, roast, broil, etc. . .

ever been to a Chinese Cantonese style restaurant and see something baked on the menu?

If you're wondering about bread: no, for the most part Chinese people steam bread except for the traditional European types of bread.

I would love to have an oven, and hopefully thats within my near future.

 

[Jirotrom]

Chicken has been marinated for a day in balsamic vinegar, lime juice, curry powder and other various spices.
this is when the chicken was nearly done.

I made a spinach cream sauce using cream of chicken soup, milk, and various seasonings, than coated the chicken and broccoli for the remaining 12 minutes of oven time.

This is what it looks like when its done just right, chicken will be moist flavorful and tender.

Served with some brown rice

In this dinner I got my protein, potassium, veggies, and slow digesting carbs for a fantastic meal. People assume that healthy food must taste bad, the only thing questionable is the cream of chicken, but hey... we can all splurge a little

 

[LRB1983]

Some easy to prepare dishes for today:
Tagliatelle with pesto

battered baby goat (cabrito) with green pepper.

 

[tri_willy]

your somewhat innovative recipe looks so well presented jirotrom.

apologies for not being able to post something over easter, but hopefully this one makes up for it. first time i prepared a japanese style meal. so here it is...

BEEF SALAD w/ PONZU DRESSING

ok, the stuff in the bowls are: spring onion, coriander, grated onion & daikon radish and julienne beetroot.

basic salt and pepper flavouring for the beef which is pan fried for about 3-4 minutes each side. i was after a medium to medium rare so that seemed alright during the time.

this ponzu dressing mainly comprises of rough even ratios of the above bottled ingredients plus grated onion, lime juice and some pepper. it looks a bit oily because of the grapeseed oil, but thats good for ya anyway.

applied some of the ponzu dressing on the steak first which was followed by the daikon and onion mixture.

to finish up the garnish came the spring onions, julienned beetroot, julienned ginger (although i reckon you could use pickled ginger), coriander, and crunchy garlic pieces.

ENJOY!!!

 

[Zyzyxxz]

wow that looks like an amazingly good way to cook a steak!

 

[Jirotrom]

First of all tri_willy, LOVE YOUR AVVY. Secondly that meal looks delicious.

 

[OnkelC]

great dishes, everybody! I am very pleased to see such fine photography as well.

Keep sharing, please.

 

[Cosmic Bus]

My continued aversion to photographing food around other people prevented me from snapping pics of the spread my sister and I put together for my parents' 40th anniversary yesterday. We had:

Sirloin with pesto and Burgundy-cured olives
Grilled swordfish steaks
Mussels steamed in white wine with tomatoes and garlic
Roasted carrots and parsnips
Red-skinned mashed potatoes
Stuffed mushrooms
Toasted sourdough bread with fromager d'affinois and lemon marmalade (which was so easy to made and amazingly good)
Tiramisu

 

[CrystalGemini]

I made carrot apple soup today. It's hot as hell though so I popped a bowl into the fridge to eat cold later.

 

[CrystalGemini]

My continued aversion to photographing food around other people prevented me from snapping pics of the spread my sister and I put together for my parents' 40th anniversary yesterday.

:lol :lol :lol I used to be like that. But then I'd come here and really regret not taking pictures so I was like FUCK IT. Just last week I was eating out with the boyfriend and his mom and she was like "Wow you must really like food you're taking pictures of every plate!"

I <3 my food porn.

 

[abstract alien]

Got a new cam, so Ill upgrade all of the dishes Ive posted to "2.0" status with better pics :lol
Im still learning how to use this damn thing(canon rebel XS, Im a baby), but here is one for the time being.

Pan seared salmon with fried rice(onion, bell pepper and shrimp)

 

[santouras]

Got a new cam, so Ill upgrade all of the dishes Ive posted to "2.0" status with better pics :lol
Im still learning how to use this damn thing(canon rebel XS, Im a baby), but here is one for the time being.

Pan seared salmon with fried rice(onion, bell pepper and shrimp)

that looks AMAZING

 

[Movement]

pizza with green peppers, onion, pepperoni, and provolone:


and here it is on the plate with some roast broccoli (volumetrics, kids!)

I work at a pizza restaurant so I would know. I dont know if you're making the dough but when you're stretching it I won't go into detail but there's tons of double crust, and you should seriously pop the bubbles in the oven. Also, the center's too thin.

 

[BeEatNU]

Alot of this stuff looks good, wish we had some recipes for the recent stuff so I can make some!

 

[abstract alien]

that looks AMAZING

Greatly appreciated

 

[Shawsie64]

Got a new cam, so Ill upgrade all of the dishes Ive posted to "2.0" status with better pics :lol
Im still learning how to use this damn thing(canon rebel XS, Im a baby), but here is one for the time being.

Pan seared salmon with fried rice(onion, bell pepper and shrimp)

OMG, i literally got hunger pains looking at that! looks soooo good

 

[Truant]

A simple and cheap dish I always make, no pictures though. You have to figure out how much of each ingredient you want.

Here's what you need:

Smoked salmon in slices - Don't go crazy, this is mainly for flavour
White wine - Whatever suits you
Peeled canned tomatoes - like it says on the tin
Cream
Garlic
Tagliatelle, preferably fresh

Here's what you do:

Fry up one part oil and one part butter to your liking in a pan, but don't burn it. Chop the salmon slices in decent sized bits (they will pretty much disintegrate when hitting the pan anyway) and crush the garlic. Put them both in the pan and fry them until the salmon dries up. Be careful not to burn the garlic, as it can turn sour.

Now add the peeled tomatoes. I usually crush them a bit to make the sauce thicker, but this is of course optional. When things have mixed, you can add a touch of white wine.

Let it stir, and add the cream. Be careful not to overdo it, as the cream can tame the smoked flavor of the salmon. Add salt and pepper, and let it cook for a few minutes.

If you added too much cream, the dish will look pale, so you should probably add some food colouring (where I live we have this black sugar stuff that's tasteless, and can work wonders on a bland looking sauce).

Serve with tagliatelle and some fresh basil. Excellent simple dish with a distinct flavour.

 

[Deleted member 22576]

Get like 4 to 6 lemons.

Juice them (obviously)

Be sure to Remove Seeds.

Take a cup of water and a cup of sugar.

Heat over stovetop until sugar is fully dissolved.

Pour into pitcher with lemon juice
add 3 or 4 cups of water

put in fridge until cold.

 

[beelzebozo]

I work at a pizza restaurant so I would know. I dont know if you're making the dough but when you're stretching it I won't go into detail but there's tons of double crust, and you should seriously pop the bubbles in the oven. Also, the center's too thin.

i trust you, but if you could give me some tips on how to fix the problems rather than just pointing them out that'd be awesome.

one, i'm not familiar with "double crust" as a phenomenon of inadequate stretching. what is it, how do i prevent it?

two, the bubbles i don't mind so much. i dock the dough before i put it in, but any other little bubbles that pop up are fine by me really. reaching in a 550 degree oven to pop a few bubbles here and there just isn't worth it.

three, as far as the thin center: i've had that problem before. is there anything i can do to prevent that, beyond just being more careful?

 

[GaimeGuy]

I'm hungry

 

[Acid08]

OnkelC or anyone else in this thread, I need urgent help. I'm going to attempt to make my first pizza tomorrow. I want to make my own crust but may not be able to depending on time constraints. So does anyone have any good crust recipes for me? I'm not an experienced cook but am looking to get more familiar around the kitchen, and I love pizza so I really want to make my own. The other thing I would need to know is which store bought pizza sauce is the best? I definitely won't be able to make my own sauce so I need suggestions.

Basically I'm making a pepperoni, mushroom, and grilled onion pizza with that fresh mozzarella (the one that comes in balls and is awesome) for the cheese. Just need to know about the other stuff. Thanks cooking-Gaf, will post results tomorrow

 

[santouras]

I've always used regular tomato paste as my pizza sauce :-/ I find you get loads of flavour from the toppings etc

 

[half a moon]

OnkelC or anyone else in this thread, I need urgent help. I'm going to attempt to make my first pizza tomorrow. I want to make my own crust but may not be able to depending on time constraints. So does anyone have any good crust recipes for me? I'm not an experienced cook but am looking to get more familiar around the kitchen, and I love pizza so I really want to make my own. The other thing I would need to know is which store bought pizza sauce is the best? I definitely won't be able to make my own sauce so I need suggestions.

Basically I'm making a pepperoni, mushroom, and grilled onion pizza with that fresh mozzarella (the one that comes in balls and is awesome) for the cheese. Just need to know about the other stuff. Thanks cooking-Gaf, will post results tomorrow

My sister's boyfriend made a pizza the other day. It was yummy. He said the crust was really easy, along with everything else.

I'll try to get the recipe tomorrow. I'm sure someone else will post theirs before I do. I'll be interested in comparing the one I taste tested.

 

[santouras]

dinner tonight, beef stroganoff

 

[OnkelC]

OnkelC or anyone else in this thread, I need urgent help. I'm going to attempt to make my first pizza tomorrow. I want to make my own crust but may not be able to depending on time constraints. So does anyone have any good crust recipes for me? I'm not an experienced cook but am looking to get more familiar around the kitchen, and I love pizza so I really want to make my own. The other thing I would need to know is which store bought pizza sauce is the best? I definitely won't be able to make my own sauce so I need suggestions.

Basically I'm making a pepperoni, mushroom, and grilled onion pizza with that fresh mozzarella (the one that comes in balls and is awesome) for the cheese. Just need to know about the other stuff. Thanks cooking-Gaf, will post results tomorrow

Hi, here's my take on a good pizza crust:
http://www.neogaf.com/forum/showpost.php?p=8709185&postcount=1308

also, just buy a can of crushed or pureed tomatoes, add some Oregano and a bit of salt for the tomato sauce, it's simple and delicious.

 

[Tf53]

OnkelC or anyone else in this thread, I need urgent help. I'm going to attempt to make my first pizza tomorrow. I want to make my own crust but may not be able to depending on time constraints. So does anyone have any good crust recipes for me? I'm not an experienced cook but am looking to get more familiar around the kitchen, and I love pizza so I really want to make my own. The other thing I would need to know is which store bought pizza sauce is the best? I definitely won't be able to make my own sauce so I need suggestions.

I've been making pizza with Richard Bertinet's dough recipe from this book, and so far it's been awesome. He likes to weigh everything, so it's all in grams.

Here's the recipe adjusted to Finnish flour and how I've tweaked it (you might not need that much water depending on your location). I'll try to grab some pics of the whole process over the weekend, makes it easier to understand:

15 grams of frest yeast
250 grams of durum wheat flour
250 grams of regular wheat flour (or wholegrain, whichever you prefer)
10 grams of salt
50 grams of olive oil
320 grams of water

some wheat flour for molding

Mix the yeast and the flour together with your fingertips, so that the yeast is indistinguishable from the flour. I like to sift the mixture to make sure it's fine enough.

Add salt. Add olive oil and water. Mix until consistently sticky.

Here's the fun part: instead of kneading, you lift and fold the dough. Stretch it, and try to catch as much air as you can inside of it. Within about 10 minutes, you'll feel the dough changing. After the dough isn't too sticky anymore, you can knead it normally.

Throw some flour on a table and fold the dough into a ball while rotating it. Basically pick up a spot, fold it into the middle and press. Pick up the part next to it, repeat.

Let rest in a bowl under a cloth for one hour.

Roll the dough onto a table. Divide into four pieces. Roll every piece into a ball like you did before. Let rest for another 10 minutes.

Stretch the dough to form a pizza. I like to start off using a rolling pin (unorthodox, yes, but highly effective and precise) and then roll the dough in a circular motion while dangling it half off a table (as half of the dough stretches down, the whole pizza stretches). Make sure not to make it too big (or too thin).

I have a pizza stone in my oven, so I tend to slide it onto that with a well floured pizza peel, but if you're lacking in hi-tech equipment (although I really recommend getting a store if you like to make pizza, ours cost 30 euros), you can just pop it in the oven. 250 degrees Celcius, about 7 to 8 minutes. If you don't have the stone, I guess it'll be around 10 minutes.

-----

Also, I like to make my own tomato sauce. Incredibly easy, really good.

800 grams of chopped tomatoes
2-3 cloves of garlic
1 onion
basil
oregano
cinnamon
black pepper
a dash of soy sauce

Chop garlic and onions. Sauté on a pan (add a pinch of sugar to release the flavors). Drop into a pot with the tomatoes. Let simmer for 20 minutes. Add oregano, basil, cinnamon, black pepper and soy sauce. Let simmer for another 5-10 minutes. Done.

-----

Here's one of the earlier creations (they've gotten progressively prettier ):

 

[Jirotrom]

looks great^^^ I really need to make a pizza this weekend.

I cooked this up really quick yesterday before heading off to volunteer.

 

[funk0ar]

Some easy to prepare dishes for today:
Tagliatelle with pesto

battered baby goat (cabrito) with green pepper.

These both look amazing! Just how I like my pesto, and the capretto looks very nice too

 

[Jefklak]

So with help of chezpim, a wok cookbook and realthairecipes, I managed to make my own thai green curry paste

You'll need:
- peeled galanga slices
- roasted black pepper, coriander, cumin seeds, all ground with a mortar&pestle
- roasted shrimp paste (yes it's in a separate plastic bag, it smells like hell!)
- sliced lemon grass
- coriander root or stem but never leaves!
- lime skin (preferably kaffir limes but I couldn't find those)
- 5 shallots, 10 garlic cloves
- 14 green thai bird eye chili's (shit there are hot!)

Start with dry ingredients and then the "wet" ones. Stamp stamp stamp
Oh you'll want to de-seed the chili's since they are already too hot.
Do not touch the inner side of the chili's with your bare hands! Mine burnt the whole goddamn day long :lol

Result: (My mortar is too little and I don't have a food processor, so not that well-mixed)

Use a tablespoon together with coconut cream like usual curry.
Damn that's good! And (too) hot, hehe.
Do add a tablespoon (or more if desired) palm sugar.
Also made with tofu for the first time - and last, buergh don't really like that so much.

(No that's not thai holy/sweet basil, I couldn't find it)
I might have been 'onorthodox' on some ingredients but finding everything isn't that easy.

 

[beelzebozo]

that looks incredible, jeff!

some spicy pepper and pork goulash i made this evening:

 

[CTLance]

Every freaking time I visit this thread I get hungry. Mouthwatering dishes left, right, and center. Thanks guys, now I'll never get rid of that christmas blubber.


If anybody knows some neat tricks and recipes involving fruit that are moderately quick to prepare and result in a dish fit for hot days I'd be happy to hear of them. I feel like gourging myself on some more delicious treats high on calories ... I mean vitamins. Yeees. Vitamins. That's the ticket.


Why?
Before it started raining yesterday I sat in the sun and dipped chilled chunks of Bananas, Strawberries and Pineapples into molten leftover easter bunny chocolate. It was a makeshift chocolate fondue that at one time was planned to be a tasty fruit salad. As always, Man proposes, God disposes.

On that topic: Banana and chocolate is a match made in heaven. Such an awesome taste.

No pics again, it was over too quick (and far too tasty).

 

[Zyzyxxz]

Every freaking time I visit this thread I get hungry. Mouthwatering dishes left, right, and center. Thanks guys, now I'll never get rid of that christmas blubber.


If anybody knows some neat tricks and recipes involving fruit that are moderately quick to prepare and result in a dish fit for hot days I'd be happy to hear of them. I feel like gourging myself on some more delicious treats high on calories ... I mean vitamins. Yeees. Vitamins. That's the ticket.

you will need it for the coming 2nd Ice Age. I'm ready.

As for the fruit thing we have an asian thing called "Shaved Ice". You'll need a machine either electric or hand crank that can shave the ice. Then you just top it with your favorite fruits, typically mango, strawberry, lychee, pineapple, kiwi, etc. Then top it with some condensed milk, ice cream, fruit syrup or all of the above its your choice so go crazy. You can cut the fruit in advance and the only thing you need to do when you want it is to shave the ice.

examples:

 

[silentgiant]

Hi!

I'm new...but have been lurking this thread for a long time. This thread inspires me to cook and makes me really hungry.

Here is something that I whipped up the other day:

Seared Ahi Tuna Salad w/ Ruby Red Grapefruit (no papaya that day), Yellow Tomatos, Cucumber, Mixed greens and pickled shallots tossed with a white chardonnay vinigrette.

 

[OnkelC]

silentgiant, welcome and thanks for sharing. same to everybody else!

Made a Chikin Deluxe tonight, BBQ'ed chicken breast, lambs lettuce, tomato, cucumber, cheese and cocktail sauce in a crispy bread roll:

tasty, but a mess to eat:lol

 

[abstract alien]

Hi!

I'm new...but have been lurking this thread for a long time. This thread inspires me to cook and makes me really hungry.

Here is something that I whipped up the other day:

Seared Ahi Tuna Salad w/ Ruby Red Grapefruit (no papaya that day), Yellow Tomatos, Cucumber, Mixed greens and pickled shallots tossed with a white chardonnay vinigrette.

Welcome, and great dish!!!

tasty, but a mess to eat:lol

Ah...thats how it should be. When it comes to anything related to BBQ, if you dont wear it, you dont care for it!

 

[GameCat]

I saw Jamie Oliver's latest show, Jamie's Ministry of Food, and thought I'd try one of the recipies. Turned out really good.



You flavor a chicken breast with thyme, lemon zest and parmesan, cover it with prosciutto (or some other form of fancy dried ham like jamón serrano), wrap it in cling film, and pound it with a pan or skillet so it gets flat and even. The fry it in a pan and serve with asparagus.

 

[abstract alien]

MEGA LAMB POST!!!
*hears crickets chirping*

...ok, smothered lambed in a red wine reduction with rice and asparagus. Lamb is one of my favs to cook as well as eat, good stuff.

 

[Slizz]

I saw Jamie Oliver's latest show, Jamie's Ministry of Food, and thought I'd try one of the recipies. Turned out really good.



You flavor a chicken breast with thyme, lemon zest and parmesan, cover it with prosciutto (or some other form of fancy dried ham like jamón serrano), wrap it in cling film, and pound it with a pan or skillet so it gets flat and even. The fry it in a pan and serve with asparagus.

that looks awesome, and delicious.

 

[abstract alien]

I saw Jamie Oliver's latest show, Jamie's Ministry of Food, and thought I'd try one of the recipies. Turned out really good.
You flavor a chicken breast with thyme, lemon zest and parmesan, cover it with prosciutto (or some other form of fancy dried ham like jamón serrano), wrap it in cling film, and pound it with a pan or skillet so it gets flat and even. The fry it in a pan and serve with asparagus.

You made asparagus too...niiiiiiiiice. I cant get enough of the it, its just too good :lol
Nice plating as well! *thumbs up*

 

[Zyzyxxz]

MEGA LAMB POST!!!
*hears crickets chirping*

...ok, smothered lambed in a red wine reduction with rice and asparagus. Lamb is one of my favs to cook as well as eat, good stuff.

Very nice! I would have liked to see a full on shot to see how you plated it, looks like you did it very nicely but I can't see the whole thing.

 

[abstract alien]

Very nice! I would have liked to see a full on shot to see how you plated it, looks like you did it very nicely but I can't see the whole thing.

Thanks a lot! I actually noticed I didnt include the full shot, but I left before I could add it. Ill post it in the morning. Thanks again!!

 

[ElectricThunder]

Awesome lamb is awesome...great job.

I finally got a crack at turkey bacon this week...with all of the non-fat, giant, even meat sized glory---DELICIOUS.

 

[reminder]

This is my first contribution ever to this awesome thread (that makes me hungry everytime i click on it ), and please don't expect something special from me :lol

I just wanted to share my simple, but delicious breakfast:

Scrambled eggs with cheese and fresh chives from the garden:

As i said it's very simple but sooooo good!

 

[santouras]

Dinner last night, some meatballs in bolognese sauce

I've been experimenting trying to get a good meatball going and I think I'm pretty close