The 'I Need a Recipe' Thread

Apparently, people like to eat.

Moderators: SecondTalon, Prelates, Moderators General

The 'I Need a Recipe' Thread

Postby scrovak » Sat Sep 12, 2009 8:18 am UTC

For people who need a recipe for something, and want one someone has already used and deemed 'edible.'

Also, feel free to delete this if such a thread already exists, I couldn't find it.


For starters, I need a recipe for a good chicken alfredo!
MrGee wrote:I would never eat a person. Have you seen the conditions they're raised in?
kapojinha wrote:You're amazing, which is why I'm going to marry you.

Angua wrote:coordinated baby attacks
User avatar
scrovak
 
Posts: 784
Joined: Wed Jul 23, 2008 6:54 pm UTC
Location: Harford County, MD [USA]

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Sun Sep 13, 2009 4:01 pm UTC

Well, I've been searching for a recipe for a nice knish for years now. Even old Jewish cookbooks don't seem to have them.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby aleflamedyud » Wed Dec 16, 2009 7:42 am UTC

PAstrychef wrote:Well, I've been searching for a recipe for a nice knish for years now. Even old Jewish cookbooks don't seem to have them.

Want me to ask my mom or grandmother? I guarantee you one of those old Jewish biddies will have a knish recipe.
"With kindness comes naïveté. Courage becomes foolhardiness. And dedication has no reward. If you can't accept any of that, you are not fit to be a graduate student."
User avatar
aleflamedyud
wants your cookies
 
Posts: 3308
Joined: Tue Oct 09, 2007 7:50 pm UTC
Location: The Central Bureaucracy

Re: The 'I Need a Recipe' Thread

Postby Zohar » Wed Dec 16, 2009 7:56 am UTC

Well from a quick google search I see plenty of recipes for knish in Hebrew. Do you want me to translate one? It won't be tried by me, though.
Responsible wealthy people inspect their funds by occasionally taking baths in their coins.
User avatar
Zohar
COMMANDER PORN
 
Posts: 5510
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: NY

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Wed Dec 16, 2009 3:14 pm UTC

aleflamedyud wrote:
PAstrychef wrote:Well, I've been searching for a recipe for a nice knish for years now. Even old Jewish cookbooks don't seem to have them.

Want me to ask my mom or grandmother? I guarantee you one of those old Jewish biddies will have a knish recipe.

Please do! I'm looking for the dough that wraps the potato filling especially, not just layers of phyllo dough.
Thanks!
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Rinsaikeru » Wed Dec 16, 2009 6:16 pm UTC

I need a good gingersnap recipe--I used to have one that I've lost. I want one that's very dark brown and crackly. I've got a good rolled gingerbread recipe---but my mum really loves gingersnaps and has requested some.
Rice Puddin.
User avatar
Rinsaikeru
Pawn, soon to be a Queen
 
Posts: 2166
Joined: Wed Aug 27, 2008 5:26 am UTC
Location: Toronto

Re: The 'I Need a Recipe' Thread

Postby AntonGarou » Wed Dec 16, 2009 8:46 pm UTC

I'm not sure if this qualifies as gingersnap, but it's got ginger and is delicious:
Ingredients for about three jars worth:
1 cup sugar
2 cups sifted cake flour
150 grams butter, cut into cubes and softened
1 egg
1.5 teaspoons ground ginger
0.5 teaspoon ground cinnamon
0.75 teaspoon ground cloves
0.25 teaspoon Garam Masala(optional)
a pinch or two of coarsely ground black pepper(what's called sometimes "steak pepper")

Warm an oven to 200C
mix the sugar, flour and spices until the mix is uniform. Add the egg an butter, and knead until the dough is uniform and not falling apart. cover a shallow baking dish(the kind I'm talking about is maybe 1 inch deep and as wide as the oven usually) with baking paper and spread the dough on it so it's about 2-3 mm thick. Bake for about 10 minutes- you can bake a bit more if you like them brown and a bit burned, but watch them like a hawk, they will char with little warning. immediately after removing the baking dish fromthe oven cut into square, then wait twenty minutes and cut again along the same lines. Eat:)
I'm not nitpicking, I'm quarkpicking!
AntonGarou
 
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

Re: The 'I Need a Recipe' Thread

Postby LTK » Thu Dec 17, 2009 3:43 pm UTC

Oh hey, this thread is just what I needed. Funny how it's at the top the first time I ever visit the food forum. Anyway, I like chicken curry with pineapple very much but the recipes I've been using never get it right. I remember the stuff to be a lot more tasty and a lot easier to make. Does anyone have a good chicken curry recipe for me? I'm also wondering whether or not curry sauce in a jar works better than self-made.
LTK
 
Posts: 293
Joined: Sat May 09, 2009 8:46 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Dr. Awesome » Thu Jan 14, 2010 6:53 pm UTC

I could use a recipe for something that is REALLY EASY to cook with chicken and vegetables. I'm not much of a cook so the easier the better.
"Get busy livin', or get busy dyin'."

ItWasWorthIt - IWWI
User avatar
Dr. Awesome
 
Posts: 19
Joined: Mon Oct 26, 2009 5:28 pm UTC
Location: The Extreme Land of Badassery

Re: The 'I Need a Recipe' Thread

Postby bigglesworth » Fri Jan 15, 2010 5:23 pm UTC

I don't have anything else, but Dr Awesome I have what you need.

Type 1: Stir fry.
Onions, whatever vegetables you like, mange tous and baby sweetcorn and peppers work great, chicken, noodles, sauce (I always cheat at this point).

Fry chopped onions in a little oil.
Add chopped chicken. Fry until they're sealed.
Cook dry noodles in a pan.
Add chopped vegetables.
Add sauce and a little water. Cook for a bit, till it tastes nice on the spoon.
Strain noodles, add stir fry.

Type 2: the "impress people" one.

Honey and mustard chicken. Honey, mustard, oil, white wine vinegar, salt+pepper.

Mix 4 tbs of french mustard with 4tbs wholegrain mustard with 125ml honey, 2tbs oil, 2 tbs vinegar.
Mix, add salt+pepper to taste.

Add to chicken breast, massage it in, leave it for an hour.

Cook chicken at 200 degrees, turn every so often, adding more marinade each time.

Tasty as.
Generation Y. I don't remember the First Gulf War, but do remember floppy disks.
User avatar
bigglesworth
I feel like Biggles should have a title
 
Posts: 7295
Joined: Sat Apr 07, 2007 9:29 pm UTC
Location: The British Empire

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Fri Jan 15, 2010 7:26 pm UTC

Plain roast chicken with veg cooked in the pan is great and simple. I like to cut the chicken in half along the spine, spread it open and press it flat with my hand. This will work with already cut up chicken too.
Turn on the broiler in your oven. Put a rack in the second slot down from the broiler.
Line a roasting pan with foil. I use a 9x13" baking pan, and you could use a disposable one, which you would not have to line.
Put the chicken in the pan skin side down. Sprinkle it with salt and pepper and a little lemon juice. 1 teaspoon is enough.
Put the pan under the broiler for 5 minutes or so, or until the skin on the legs is starting to get nice and brown.
Take the pan out of the oven and turn the chicken over. Put it back in and let the skin again start to brown.
Turn the heat on the oven to 350F. Leave the chicken alone.
Peel some spuds, carrots, butternut squash and cut them into big cubes-about 1" square. Even is not too important. Grab a head of garlic and separate out the cloves. You can leave the skin on. You can add mushrooms if you like.
Take the pan out of the oven and put the chicken on a plate. Put the veg in the pan and toss to coat with the pan juices. If there aren't enough add some olive oil.
Put the chicken back on the veg and pour any liquid on the plate into the pan and return it to the oven.
Come back in 35-45 minutes and enjoy.
If you get a bigger pan you can have more veg.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Bakemaster » Mon Jan 18, 2010 2:40 am UTC

Can you describe in more detail how you're cutting the chicken in half? I have a chicken roasting in the oven right now and would have liked to try your method, but I couldn't really decide exactly where and how you were cutting... I'm not very practiced in roasting whole birds, and even less so in cutting them up.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc
User avatar
Bakemaster
pretty nice future dick
 
Posts: 8798
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: tinyurl.com/dybqlp

Re: The 'I Need a Recipe' Thread

Postby Rinsaikeru » Mon Jan 18, 2010 4:49 am UTC

I've cut chicken in the method he described (for flattened chicken and other applications). If you put the chicken breast side down and feel for the spine and cut along it on one side you can sort of crack the breastbone and lay it flat. I think that's what is being described. Though, correct me if I'm mistaken....
Rice Puddin.
User avatar
Rinsaikeru
Pawn, soon to be a Queen
 
Posts: 2166
Joined: Wed Aug 27, 2008 5:26 am UTC
Location: Toronto

Re: The 'I Need a Recipe' Thread

Postby Axman » Mon Jan 18, 2010 5:01 am UTC

How to quarter a (raw) chicken. Same way works for cooked chicken 'cept it's easier and more delicate. You can also cut through a cooked ribcage very easily and satisfactorily.
Max Slowik
User avatar
Axman
 
Posts: 2124
Joined: Mon Sep 10, 2007 6:51 pm UTC
Location: Denver, Colorado

Re: The 'I Need a Recipe' Thread

Postby AntonGarou » Mon Jan 18, 2010 7:00 pm UTC

I'm looking for something that is both spicy(the more the better) and will survive sending by non-international mail without significant harm. I was thinking something along the lines of some kind of chilli jam, but I don't know any recipe for that.
I'm not nitpicking, I'm quarkpicking!
AntonGarou
 
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Mon Jan 18, 2010 8:56 pm UTC

You can halve a whole chicken either along the breast bone -just whack through it with a heavy knife or use poultry shears. This is called butterflying or by cutting out the backbone. You put the bird on a cutting board in a sheet pan (to keep raw chicken juices from covering your counter), breast down. You can see where the spine is. Cut along one side of it and then the other. A heavy chef's knife works well for this. This is called spatchcocking. I put the bones in a bag in the freezer and when I have enough I make stock from them, and use it in soup and sauces.
Once you have the bird cut open you spread it apart and press down with the heel of your hand to flatten it. If your pan is small you can then split the bird all the way in half to make it fit.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Bakemaster » Mon Jan 18, 2010 11:26 pm UTC

Thanks, guys—wow, what a wonderful word, "spatchcocking"! One chef in a how-to video claimed it came from an old English abbreviation of the chef exhorting his assistants to "dispatch the cock". It seems that different folks have some different ideas of how this is distinct from butterflying; one actually separated the breast/wings from the bottom half of the chicken, and then pinned them back together with skewers without removing the keel bone. Another guy kept it in one piece and removed the keel bone. I'm going to try this before the week's out. Very exciting.
Image
c0 = 2.13085531 × 1014 smoots per fortnight
"Apparently you can't summon an alternate timeline clone of your inner demon, guys! Remember that." —Noc
User avatar
Bakemaster
pretty nice future dick
 
Posts: 8798
Joined: Fri Jul 06, 2007 2:33 pm UTC
Location: tinyurl.com/dybqlp

Re: The 'I Need a Recipe' Thread

Postby blue_eyedspacemonkey » Wed Jan 20, 2010 8:16 pm UTC

My SO and I got a popcorn maker for Christmas. At the moment we're quite happy to nom it without any flavourings, but I would like to try some in the future. Has anyone got any ideas/recipes?
"Nowadays most people die of a sort of creeping common sense, and discover when it is too late that the only things one never regrets are one's mistakes"

So. Twitter
User avatar
blue_eyedspacemonkey
 
Posts: 1261
Joined: Thu May 15, 2008 2:12 pm UTC
Location: Salford, UK

Re: The 'I Need a Recipe' Thread

Postby Decker » Fri Jan 22, 2010 2:17 pm UTC

blue_eyedspacemonkey wrote:My SO and I got a popcorn maker for Christmas. At the moment we're quite happy to nom it without any flavourings, but I would like to try some in the future. Has anyone got any ideas/recipes?

Kettle corn always seems to be popular. Hell if I know why.
Personally I would spice things up a bit with some Hot Salt.
I was angry with my friend. I told my wrath. My wrath did end.
I was angry with my foe. I told it not. My wrath did grow.
User avatar
Decker
 
Posts: 2061
Joined: Tue Jan 09, 2007 4:22 pm UTC
Location: Western N.Y.

Re: The 'I Need a Recipe' Thread

Postby Rinsaikeru » Fri Jan 22, 2010 3:19 pm UTC

Because Kettle Corn is delicious... though it needs to be made in a kettle/pot to turn out right.

Hmmm my friend makes popcorn with chili and lime...but I forget how...
Rice Puddin.
User avatar
Rinsaikeru
Pawn, soon to be a Queen
 
Posts: 2166
Joined: Wed Aug 27, 2008 5:26 am UTC
Location: Toronto

Re: The 'I Need a Recipe' Thread

Postby Decker » Fri Jan 22, 2010 3:58 pm UTC

I tried it a few times, but I never saw the appeal in it. I'm a bit of an odd duck when it comes to food though.
I was angry with my friend. I told my wrath. My wrath did end.
I was angry with my foe. I told it not. My wrath did grow.
User avatar
Decker
 
Posts: 2061
Joined: Tue Jan 09, 2007 4:22 pm UTC
Location: Western N.Y.

Re: The 'I Need a Recipe' Thread

Postby bigglesworth » Sat Jan 23, 2010 3:39 pm UTC

I think I had some flavoured with paprika once.
Generation Y. I don't remember the First Gulf War, but do remember floppy disks.
User avatar
bigglesworth
I feel like Biggles should have a title
 
Posts: 7295
Joined: Sat Apr 07, 2007 9:29 pm UTC
Location: The British Empire

Re: The 'I Need a Recipe' Thread

Postby S.O'Mara » Sun Feb 07, 2010 2:37 am UTC

Smother popcorn in icing sugar. Sooo good.
You could also melt herb infused butter onto popcorn, it's delicious.
S.O'Mara
 
Posts: 3
Joined: Sun Feb 07, 2010 2:26 am UTC

Re: The 'I Need a Recipe' Thread

Postby cerbie » Mon Feb 08, 2010 6:36 am UTC

blue_eyedspacemonkey wrote:My SO and I got a popcorn maker for Christmas. At the moment we're quite happy to nom it without any flavourings, but I would like to try some in the future. Has anyone got any ideas/recipes?
Add some butter just after it starts to get seriously popping (it may stop popping for 5-10 seconds, but that's OK). It makes for some light buttery flavor all over, with no sogginess. If it gets added before popping, there's a good chance it will burn, and not be very good.

I'm fond of chili powder, old bay (if you can't find that sort of thing across the pond, it's basically celery salt, mustard seed, and bay leaf), parsley (add any herbs after it starts popping), black pepper, coriander, turmeric, garlic (I don't know a way to keep it from getting burnt, BTW), and cumin. Not all at the same time, generally. A pinch of cinnamon can be a nice touch to herby popcorn, too.
DSenette: (...) on the whole, even a trained killer cow is kind of stupid.
User avatar
cerbie
 
Posts: 934
Joined: Sat Jul 05, 2008 5:14 am UTC
Location: USA

Re: The 'I Need a Recipe' Thread

Postby fuschia » Mon Feb 08, 2010 9:19 pm UTC

LTK: I just invented this chicken korma type curry with pineapple - horribly inauthentic I'm sure but easy and delicious. Serves 4ish but I am vague about the quantities.

Grate an onion, a knob of fresh ginger, several cloves of garlic, add ground cumin, coriander, turmeric and yogurt, marinate chopped chicken breast in this mixture for a few hours.

Finely chop some onion, add hard root vegetables chopped into 1cm dice (I used squash and sweet potato) and fry in a little oil (or ghee).

When onion is translucent add the chicken, reserving most of the marinade, and fry until browned - it will catch a little, stir a lot.

Add red peppers and fry, mushrooms would also work.

Add yogurt marinade (don't taste things for a while as it contains raw chicken juice!) and a can of coconut milk. Simmer until veg is tender.

Take off the heat, add a couple of tablespoons of ground almonds, a few rings of chopped pineapple (if tinned, use pineapple in juice not syrup) and chopped cherry tomatoes. Check the seasoning, add salt and a little brown sugar if you like it sweeter.

Serve with basmati rice and steamed greens or courgette, and spicy chutney if you have some. If you fry some flaked almonds in a tiny spot of oil, salt, pepper, chilli, cumin and coriander until brown and sprinkle them on it is orgasmic.
fuschia
 
Posts: 164
Joined: Fri Feb 15, 2008 6:56 pm UTC

Re: The 'I Need a Recipe' Thread

Postby PictureSarah » Sat Feb 20, 2010 8:53 pm UTC

I had tortilla soup for the first time yesterday, and it was fantastic. I've looked for recipes, though, and most of the recipes I'm finding online are tomato-based. The soup I had was not tomato based. It was chicken broth based, and definitely had some lime and spices in the broth. The rest was reasonably simple. Tortillas, and chicken, topped with some grated cheese and freshly cut up avocado.

So I need a recipe that basically follows that description. Things I need help with: composition of broth and preparation of tortillas.
"A ship is safe in harbor, but that's not what ships are for."
User avatar
PictureSarah
Secretary of Penile Nomenclature
 
Posts: 4533
Joined: Fri Jul 06, 2007 8:37 pm UTC
Location: Sacramento, CA

Re: The 'I Need a Recipe' Thread

Postby Rinsaikeru » Mon Feb 22, 2010 11:02 pm UTC

Was it a clarified chicken broth or a basic hearty one?

Can't help any with tortillas..
Rice Puddin.
User avatar
Rinsaikeru
Pawn, soon to be a Queen
 
Posts: 2166
Joined: Wed Aug 27, 2008 5:26 am UTC
Location: Toronto

Re: The 'I Need a Recipe' Thread

Postby PictureSarah » Tue Feb 23, 2010 2:23 am UTC

I *think* it was a basic hearty one. It wasn't really clear...but it wasn't too cloudy either? Also, the tortillas were corn tortillas. I have purchased some corn tortillas with which to make soup. They are gluten-free! You can has tortilla soup.
"A ship is safe in harbor, but that's not what ships are for."
User avatar
PictureSarah
Secretary of Penile Nomenclature
 
Posts: 4533
Joined: Fri Jul 06, 2007 8:37 pm UTC
Location: Sacramento, CA

Re: The 'I Need a Recipe' Thread

Postby Rinsaikeru » Tue Feb 23, 2010 5:50 am UTC

Yes I am a fan of tortillas.

My basic chicken stock has two possible methods, it depends on whether I'm starting with a roasted or uncooked chicken.

The roasted chicken soup is slightly darker in colour, but quite tasty.

I sautee 1 onion, 2 carrots, 2 stalks celery (all medium and diced coarsely) in a little olive oil. Once softened I add in the chicken and cover with water, season (salt and pepper or whatever you like to use) and simmer (don't boil) for 2 hours or so. Then if I'm making my standard chicken soup, I strain it, add new veggies diced medium (though I nom the old ones cuz I like them too), dice the chicken and return to pot--and I generally finish it with dill and lemon. I cook rice or corn/rice pasta in it usually when I'm having it as soup.

EDIT: Other occasional additions include garlic and bell pepper.
Rice Puddin.
User avatar
Rinsaikeru
Pawn, soon to be a Queen
 
Posts: 2166
Joined: Wed Aug 27, 2008 5:26 am UTC
Location: Toronto

Re: The 'I Need a Recipe' Thread

Postby Princess Marzipan » Wed Feb 24, 2010 12:46 am UTC

I just bought OSTRICH MEAT.

I have a bit over half a pound; what should I do with it before inserting it into my facehole?
"It's Saturday night. I've got no date, a two-liter of Shasta, and my all-Rush mixtape. Let's rock!"
"I am just about to be brilliant!"
General_Norris, on feminism, wrote:If you lose your six Pokémon, you lost.
User avatar
Princess Marzipan
Bananas are fish who attack divers inland
 
Posts: 7719
Joined: Sun May 27, 2007 5:28 am UTC
Location: neither a road, nor an island

Re: The 'I Need a Recipe' Thread

Postby bigglesworth » Wed Feb 24, 2010 1:06 am UTC

When I had some it was just spitroasted, but I imagine there are better things to do with it than that.
Generation Y. I don't remember the First Gulf War, but do remember floppy disks.
User avatar
bigglesworth
I feel like Biggles should have a title
 
Posts: 7295
Joined: Sat Apr 07, 2007 9:29 pm UTC
Location: The British Empire

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Wed Feb 24, 2010 3:22 am UTC

Princess Marzipan wrote:I just bought OSTRICH MEAT.
I have a bit over half a pound; what should I do with it before inserting it into my facehole?

Treat it like a fairly lean cut of beef. Cut into cutlets it's nice floured and pan fried. You can make a sauce in the pan if you want to.
You can use it in a stir-fry, or roast it. I bet it would be good braised in red wine too.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Axman » Thu Feb 25, 2010 1:46 am UTC

Hunter's sauce.

Dredge the ostrich in seasoned flour and sautee it over medium-high heat in butter, set aside
Reduce to medium-low, toss some chopped mushrooms around in the drippings with some minced shallot
Deglaze with a little brandy
Add stock (pick your poison) a spoonful of tomato paste, provincial herbs, and reduce at a low simmer
When it's thickened up a bit, add a little more butter and the ostrich in to bring it up to temp
And serve it over something starchy, like mashed potatoes, or a simple casoulet, or maybe some buttered noodles with fresh parsley and garlic, or pan-roasted turnip and leek chunks, with a little rosemary, some green peppercorns...
Garnish with some chopped tomato

Man, now I want ostrich.
Max Slowik
User avatar
Axman
 
Posts: 2124
Joined: Mon Sep 10, 2007 6:51 pm UTC
Location: Denver, Colorado

Re: The 'I Need a Recipe' Thread

Postby The Utilitarian » Sat Mar 06, 2010 4:42 am UTC

So I'm makin some Beef Satay skewers, got it all ready and stuff but I just now realize I haven't the foggiest how long to cook em for... was planning on broiling in the oven... suggestions?
Watch your back, shoot straight, conserve ammo, and never, EVER cut a deal with a dragon.
Valar morghulis; valar dohaeris.
User avatar
The Utilitarian
 
Posts: 936
Joined: Thu Jul 30, 2009 6:26 am UTC
Location: British Columbia, Canada

Re: The 'I Need a Recipe' Thread

Postby PAstrychef » Sat Mar 06, 2010 3:45 pm UTC

Until the outside is dark brown and crispy. It should take about3-5 minutes on one side, flip them over and another few minutes on the other side.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.
User avatar
PAstrychef
for all intimate metaphysical encounters
 
Posts: 2171
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: The 'I Need a Recipe' Thread

Postby Decker » Sun Mar 07, 2010 1:12 am UTC

I have falafle. I'm not sure what to do with them.
I was angry with my friend. I told my wrath. My wrath did end.
I was angry with my foe. I told it not. My wrath did grow.
User avatar
Decker
 
Posts: 2061
Joined: Tue Jan 09, 2007 4:22 pm UTC
Location: Western N.Y.

Re: The 'I Need a Recipe' Thread

Postby Zohar » Sun Mar 07, 2010 10:31 am UTC

Do you mean falafel? If so, the usual is putting them in a pita with some humus/tahini, chopped salad (cucumber, tomato, onion with olive oil and lemon juice), maybe something spicy (skhug most commonly) and possibly fries.
Responsible wealthy people inspect their funds by occasionally taking baths in their coins.
User avatar
Zohar
COMMANDER PORN
 
Posts: 5510
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: NY

Re: The 'I Need a Recipe' Thread

Postby Decker » Mon Mar 08, 2010 2:58 pm UTC

Zohar wrote:Do you mean falafel? If so, the usual is putting them in a pita with some humus/tahini, chopped salad (cucumber, tomato, onion with olive oil and lemon juice), maybe something spicy (skhug most commonly) and possibly fries.

Yes I did. Thanks.
I was angry with my friend. I told my wrath. My wrath did end.
I was angry with my foe. I told it not. My wrath did grow.
User avatar
Decker
 
Posts: 2061
Joined: Tue Jan 09, 2007 4:22 pm UTC
Location: Western N.Y.

Re: The 'I Need a Recipe' Thread

Postby Zohar » Fri Mar 19, 2010 7:41 am UTC

I have some curry powder that I'd like to use. Any ideas for a good vegetarian (no meat/chicken/fish, dairy and eggs are OK) dish? Points if it can be frozen and reheated in a couple of weeks and still be decent.
Responsible wealthy people inspect their funds by occasionally taking baths in their coins.
User avatar
Zohar
COMMANDER PORN
 
Posts: 5510
Joined: Fri Apr 27, 2007 8:45 pm UTC
Location: NY

Re: The 'I Need a Recipe' Thread

Postby cerbie » Fri Mar 19, 2010 8:12 am UTC

Zohar wrote:I have some curry powder that I'd like to use. Any ideas for a good vegetarian (no meat/chicken/fish, dairy and eggs are OK) dish? Points if it can be frozen and reheated in a couple of weeks and still be decent.
Chana masala or any bean curry. After freezing, the consistency may get bean soup like, but it will still taste good, and won't get thin or anything, just smooth.

http://en.wikipedia.org/wiki/Chana_masala

You can save time starting with canned chickpeas, but IMO, it's not worth the loss in texture and flavor (with dry, some of the 'grassy' flavor still comes out when the dish is done).

viewtopic.php?f=39&t=3676&start=520#p1201737
^ an approximation of my normal recipe (2nd to the last)

Similar to some I've made when improvising for dinner:
http://vishnucooks.blogspot.com/2009/01 ... curry.html

With either, if the results are on the flat side (from premade spices, or random flavor-melding from being leftovers), you can always squeeze a lemon or lime over it, and throw in some chopped cilantro, right as your are serving it.
DSenette: (...) on the whole, even a trained killer cow is kind of stupid.
User avatar
cerbie
 
Posts: 934
Joined: Sat Jul 05, 2008 5:14 am UTC
Location: USA

Next

Return to Food

Who is online

Users browsing this forum: No registered users and 0 guests