The Xkcd Cookbook (with an unfinished index in the OP)

[Toad008]

Here's something I made tonight, on the fly. It worked wonderfully.

Roasted Red Potatoes:
2 lbs red potatoes, washed and cut in half
1/3 cup olive oil
1 packet Lipton's Onion Soup Mix

Preheat the oven to 450 degrees Fahrenheit. Toss all ingredients into a plastic bag and shake well. Pour into baking pan/casserole dish/whatever works for the oven. Put pan in oven, cook for approx. 40 minutes.

Deeeelicious.

I make something quite similar to this all the time on the BBQ. I wrap it in tinfoil instead of a baking pan or whatever. I usually cut up a real onion, and cry as I add it to the potatoes. Carrots work well as an addition too. I usually cut the potatoes into thinner slices too.

Easy recipe I use.

Cut potatoes into wedges. Coat in Italian salad dressing. Place on cookie sheet, and toss them in the oven until they start browning. Very simple, and quite tasty.

[Ended]

'Ended Omelette'

2 large eggs
Knob of butter
Herbs, roughly chopped (chives, rosemary or coriander work well)
Salt, pepper to taste

Break the eggs into a bowl, add the herbs/salt/pepper and whisk for about 10 seconds with a fork. (don't over-do the whisking).

Heat the butter in a frying pan and add a little of the melted butter to the omelette mix. Then pour the mix into the pan.

Cook over a hot flame for about 30 seconds, scraping the edges of the omelette away from the sides of the pan with a fork and tilting the pan so the still-liquid mix reaches the edges. (The final omelette should still be a little runny in the middle).

Fold in half and serve with toast.

Fast and simple! Ok, I'm quite hungry after writing that. gah.

[fjafjan]

Bumpeth!

The glory of this thread may not die, besides there are plenty of noobies with new recipies.

Anyone who lives in europe and assembles the current "recipie book" into a better format will also literally get a cookie. or several.

[crazyjimbo]

Caramel Condensed Milk:

Take a tin of condensed milk. Submerge and boil in water for a few hours. Eat.

[joeframbach]

Caramel Condensed Milk:

Take a tin of condensed milk. Submerge and boil in water for a few hours. Eat.

And the caramel?

[crazyjimbo]

And the caramel?

The boiling makes it all caramely.

[Delbin]

Nothing fancy, but it's a nice meal for two at $3.25.

1 wide loaf of french bread
1 medium can of tomato sauce
Enough grated cheese to cover the bread
Spices. I recommend garlic, onion powder, rosemary, oregano, black pepper, and parsley.

Squish the bread a bit so it's two to three inches high. Cut down the center lengthwise so that you make two flat surfaces. Add tomato sauce and as many spices as you want evenly across the bread. Add cheese to taste. Optionally add your favorite spice on top of cheese.

Bake for about 10 minutes at 420 degrees fahrenheit.

If you have leftover sauce, put it in a small bowl and add garlic and/or oregano. You can use it to dip the crusted edges of the pizza as they can get overtoasted.

[Jesse]

» 500g/18oz/2 cups granulated sugar.
» 60g/2oz/one quarter cup butter.
» 3½ tablespoons condensed milk.
» 170ml/6 floz/three quarters cup water.

Method:

1. Grease a tin.

2. Place all the ingredients in a large saucepan and heat until the butter has melted and sugar has dissolved.

3. Bring the mixture to the boil. It is important to stir continuously at this point so the mixture doesn't stick to the bottom of the pan.

4. Bring the mixture down to simmer for approximately 10 minutes. The mixture should be thick and the colour should have turned from white to caramel.

5. Take the pan from the hob and place it on a heat resistant surface for about 5 minutes.

6. After the 5 minutes beat the mixture really hard. At this point it will start to set.

7. Before the mixture sets, use a wooden spoon to transfer it into the prepared tin. You will find it sets almost straight away.

8. Before it has completely set, cut the tablet into bitesize pieces and leave it to cool and set hard for 5 minutes.

9. Take the pieces from the tin and store them in an airtight container.

[crazyjimbo]

Bumpeth!

The glory of this thread may not die, besides there are plenty of noobies with new recipies.

Anyone who lives in europe and assembles the current "recipie book" into a better format will also literally get a cookie. or several.

Here I was bored. Cookie please

The latest 2 aren't in it yet.

[Zohar]

Awesome simple chocolate cake:

Turn the oven to 180 degrees Celsius.

On a small fire while stirring constantly, put:
200 gr. bitter chocolate
200 gr. butter
1 cup sugar
Until the chocolate melts.

Take off from fire and stir vigorously. Now add:
5 eggs (again, constantly stir so it doesn't turn into fried eggs)
4 tablespoons self-raising flour

Pour everything into a circular pan (26 cms is good) and pop into the oven for 20 minutes. It comes out all hot and moist and nice.

For added fun, put a teaspoon of coffee (or a shot of espresso) along with the butter.

Very simple, only one pot gets dirty, takes about half an hour to make, total. Use for unexpected guests. Unless you'd prefer to shoot them.

[ks_physicist]

This recipe is called "Jessica Pasta". It is so named because it was given to us by my wife's former coworker, and somewhere in the process we switched some ingredients. It turned out great, and so it was christened with a new name in honor of my wife's coworker.


Jessica Pasta

1 can tuna (albacore preferred)
"an amount" of pasta, your choice (we use cellantini)
Yellow mustard
Ranch dressing.

Step 1: Prepare pasta. Al dente is ideal.
Step 2: Drain tuna. Break up tuna in bowl. Add a little mustard, mix into tuna. Keep adding mustard until tuna has a uniformly slight yellow tinge.
Step 3: Add tuna to drained, warm pasta. Toss.
Step 4: Add ranch dressing to tuna, essentially to taste.

I've never bothered to write the recipe down, since it's so simple, so there's not much "specific" measurement information there. We just throw it together and it turns out great.

[ShadeWolf]

Making Fairy Bread

Ingredients:
A Slice of bread (Preferably White)
margarine or butter
Hundreds and Thousands

How to make:

Spread margarine or butter over the slice of bread.
Then cover the bread with Hundreds and Thousands.

Should look like this



Yum

[fjafjan]

Bumpeth!

The glory of this thread may not die, besides there are plenty of noobies with new recipies.

Anyone who lives in europe and assembles the current "recipie book" into a better format will also literally get a cookie. or several.

Here I was bored. Cookie please

The latest 2 aren't in it yet.

what kind do you desire?

Hallongrottor, Drömmar , Korintkakor or if you don't want to limit yurself to cookies, I can make a piece of Cardmom Cake or chocolate mint cake aswell.

So you know .. take your pick.
Delivery time - One week approximately ^^

[arbivark]

Carl's garlic bread. (college roommate)

1 loaf of bread. Like italian or a sub roll or a bagette. Slice in half.
2 heads garlic.
some pepper, a teaspoon?
margarine or oil. 1/2 cup?
blend/food process/crush in mortar, spread onto bread,
put in hot oven until toasty but not burned.

his curried lentil soup was good too, but it doesn't turn out right when i try it.

big pot.
pound of lentils.
Tsp curry powder.
An onion.
1/4 cup vinegar.
lots of water. pinch of salt or soy sauce, pepper (black or red) to taste.
boil for a few hours on low enough heat it doesn't burn the bottom, but should be vigorous.
when its done, optionally add some tomato sauce (pureed tomatoes, not ketchup) cook a little longer.
splash of olive oil if desired.

[marshlight]

My current favorite...from Sweetnicks.com. Like banana bread but with strawberries! As a plus, makes the house smell ridiculously good.

Strawberry Bread
(makes 2 loaves)
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoon cinnamon (or, you know, more)
- 2 cups sugar
- 4 eggs, beaten
- 1-1/4 cup vegetable oil
- 2 cups fresh chopped strawberries
- 1 cup chopped walnuts
In a large bowl, combine the first 5 ingredients. Add egg and oil; mix well. Stir in chopped berry goo and nuts until evenly distributed - batter will be thick. Grease & flour two 9" loaf pans and divide batter evenly into each. Bake at 350 for ~1 hour. Cool in pans for 10 minutes. Invert onto wire rack to cool completely or just cut it up in the pan and inhale as you see fit.

[solarchem]

1 can (28 oz) crushed tomatoes
6 cloves garlic, minced
1 to 2 tsp crushed red pepper flakes
1/3c. olive oil
1/2c heavy cream
chopped basil
parmesan cheese

Saute the garlic and pepper in oil until fragrant. Stir in tomatoes and salt to taste. Turn heat to low and add cream.
Pour over 1 lb cooked pasta and top with basil and cheese.

I used to impress people all the time with this. It tastes like it should be harder to make. The pepper and cream can be adjusted to taste. Be sure to use a pasta that has lots of places to hold the sauce, like penne.

[Alomax]

My ramen contribution, more high class stuff to follow when I get home and find my files.

1pkg ramen, any flavor
2 Tbs *frozen* OJ concentrate (or that Tampico stuff, in a pinch)
1 Tbs Worchestershire
1 handful of diced ham/bacon/hamburger, whatever

Combine all in a pot with enough water to barely cover the noodles and everything. Cover and boil to your preferred consistency.

This is a result of me becoming bored with regular ramen, looking in my mothers fridge when I still lived there, and wondering "I wonder how that would taste in there".

[tessuraea]

But Butter scones never end up tasting as much, there is alot of taste additives in butter that I no want in my scones. Margarine is generally better for baking because it's more fundamental, just like I don't like "cake mixes" because those are so specific, the more fundamental you get with your baking the better it can get.

I'm pretty sure you've got those backward. Butter is made of milk that's been stirred and/or shaken. Sometimes salt is added so it won't go rancid. (Salted butter can be kept at room temp; most bakers use unsalted.) Margarine is hydrogenated oils, flavor additives, artificial coloring, and salt. It's not at all good for you. No bakers I know actually suggest baking with it--oil or shortening sometimes, but never margarine.

Oh, yeah, I made these yesterday:

Ingredients:
a couple of unripe large tomatoes (any large variety)
a handful of fresh basil
one egg
bread crumbs
cornstarch
garlic powder
italian seasoning
balsamic vinegar
cooking oil
olive oil
grated romano (or parmesan) cheese
some sort of yummy bread

Slice the tomatoes into rounds. Thickness can vary but I like them less than a centimeter thick. They're best if they're still sturdy, not floppy. Beat the egg in a bowl. In another bowl, combine breadcrumbs and cornstarch (or corn meal, or flour) in roughly equal parts, along with garlic powder or italian seasoning to taste. The breading does not need to be seasoned if you don't want to.

In a deep skillet, heat half an inch or so (I used more; you could use less) of cooking oil. I used half canola, half olive; don't use any oil that smokes at a low temperature (like olive oil) or you'll have a lot of smoke and possibly a fire. I use medium-high heat. Test the oil by flicking a few drops of water at it. If they sizzle, it's ready.

Dip each tomato slice in the egg, then roll it in the breading and slip it into the hot oil. Be careful unless you like being burned with hot oil. They only need a couple of minutes per side, depending on the heat of the oil. When the breading is golden brown, take them out and put them on a plate lined with paper towels to drain. Sprinkle with salt--I use kosher salt or sea salt.

Rinse and roughly chop the fresh basil. Put it in a bowl. Drizzle in a few drops of balsamic vinegar (more if you love it) and a few drops of olive oil. Sprinkle with grated cheese then toss so the basil is covered.

Toast a couple of slices of bread (or, if you have crusty bread, don't) and layer on the fried tomato slices and the basil topping. My roommate puts mayo on his bread as well but I like it without.

Like most Tess Recipes, there are no definite amounts. I cook a lot but don't measure at all, just toss things together. These were the result of me whining about food, then looking around in the garden and discovering some very nice green tomatoes and a thriving basil plant. The flavor is subtle but delicious.

[GhostWolfe]

I have an awesome super-easy pudding recipe that I want to share, but I haven't worked out all the details yet. The recipe in the book has too much of certain ingredients, but a simple halving didn't quite work, but when I have the quantities worked out, I will report back!

[Alomax]

Here's the good stuff, thanks to mom.

2lb of ground beef
(substitute 1/2lb beef for 1/2lb sausage, your choice, i recommend it)
1C dry bread crumbs
1/2 C grated parmesan cheese
1 Tb dry parsley
2 small garlic cloves (minced)
1/2 cup milk
2 eggs
1 ts salt
1 ts oregano
pinch of pepper

Put everything in a bowl. Squish it around with your hands until its nice and homogonized. Put it in a deep pan, shape it into something amusing, and bake @ 350F for 1 hour.

Also, and I will have to cross post this in the man thread:

http://www.blackwidowbakery.com/demo/meatcake/

[Pseudomammal]

The challenge: combine the world's two greatest desserts* into a new, unified whole. None of this ice cream with chunks of carrot cake in it nonsense, not carrot cake à la mode. Nay, but ice cream imbued with the very essence of carrot cake.

My flawed mortal attempt at same:

• 4 eggs
• 2 cups whole milk
• 1 cup white sugar
• 4 cups heavy cream
• 8 ounces (one package) cream cheese
• 1 tsp vanilla
• 1 cup very finely grated carrot
• 1/2 cup raisins
• 1 cup brown sugar
• 1/4 cup butter

Beat the eggs. Mix in the white sugar and milk. Heat over a low flame, stirring constantly, until thickened (about ten minutes).

When the mixture has cooled, add the heavy cream, cream cheese, and vanilla, and beat thoroughly. More air is better.

In a separate pan, combine butter, brown sugar, carrots, and raisins, and heat until gooey.

Mix everything together, and chill for several hours. (Also, cool the mixture.) Dump it in your ice cream maker, and after a bit of hard, honest churning, you'll have yourself some carrot cake ice cream.

Alternatives to owning an ice cream maker:

1. Put mix in coffee can and seal the lid. Put can in larger can, along with ice and salt, and seal that lid. Kick the can.
2. Pour mix in large bowl. Put on goggles and thick gloves. Very, very carefully add liquid nitrogen, stirring constantly.

*Fact, not opinion.

[GhostWolfe]

Nay, but ice cream imbued with the very essence of carrot cake.

I have a recipe at home where you take cake mix and blend with ice cream and bake. None of this eggs and milk nonsense, cake and ice cream.

[Phraug]

Wow, I love all the experimentation you guys do. I've got like four or five dishes that I rotate around when I make dinner.

But I love making soup. Here is my procedure:

These are done in whatever order or timeframe is most convenient.

1) Start with some meat. Doesn't matter what kind, really, as long as there are bones involved -- a roast, a chicken, an ostrich, anything. Eat it for dinner, then toss the bones and anything else you won't eat later into a pot; add some parsley and some salt, some rosemary if you want that flavor in the soup, and water to cover, and boil it low for 3-6 hours or so. (I used to let it simmer overnight, but I'm told that it doesn't extract much more after 5 hours. Rosemary takes a lot of boiling for the flavor to extract; you can toss it in later, but it'll be more even if you do it now.)

2) Chop up vegetables. Which particular vegetables you want will depend on the meat, but the following go in pretty much anything: carrot, celery, parsnip, potato, onion and garlic. I usually go pretty heavy on the vegetables. ANY part of the vegetable you don't eat, toss it into another pot, and when you're done, cover with water and boil 3-5 hours. (Or you can toss them in with the meat stock, if the timeframe is right.)

3) Let the stockpot sit in the fridge (or on the back porch if it's really cold out) overnight or so. When you get around to it again, pull it out and skim the fat off; if it smells a little off but it's not moldy or toxic or anything, add some water and boil it for about ten minutes and it'll be fine. Drain the liquid off into a stewpot (warm it up a little if you need to) and strip the remaining meat off the bones. Make sure you get the gelatin.

4) Toss the vegetable stock in. Toss the vegetables in. Add some water if you need it. Start heating it up. It should start resembling (and smelling like) real soup now.

5) Adjust it. Stir it up, see what's in there, taste the broth, and add what you think it needs. A bouillion cube or a chicken noodle soup packet works well. A general rule of thumb for learning how to flavor things goes thus:

Code: Select all

Sniff the soup. (Don't burn the inside of your nose!)
Sniff the spice/herb/whatever it is.
Do they smell good together? y/n


Alternatively, you can ladle a bit of broth out into a bowl and see how it would taste.

6) Unless the soup is already really thick (and it shouldn't be) add either rice, egg noodles, or grains of barley. Be aware of how much water each of those soaks up. Simmer until they're cooked.

7) ???

Profit!

This is pretty good even if you're low-budget because a) you get pretty much all of the nutrients out of the food, b) you can still make it with not-so-fresh vegetables and such, and c) you can get two or three more meals out of one night's chicken. One pot of chicken soup last summer fed six people dinner and then lunch the day afterwards.

[Phraug]

These are PURE WIN with milk or tea or coffee. Plus all the ingredients are staple foods, so it's totally cheap! Definitely bringing this to college.

Biscotti!

Ingredients:
3 large eggs
1 1/2 cups sugar
6 tbs butter (if unsalted, add 1/8 tsp salt when you add flour)
3 cups flour
whatever kind of nuts or flavoring you want, but they're fine plain

1) Start the butter melting. Chop and roast the nuts, if you're putting nuts in.

2) Mix the eggs and sugar. It seems like it's too much sugar, but IT'S NOT. The dough is really thick. Stir in the butter and mix a bit. Stir in the flour (and salt if the butter was unsalted).

3) Get out a working surface, like a cutting board or something, and flour it up. Flour your hands, too. Grab the dough and divide it into about four parts. Squish each part around a bit to get rid of flour bubbles (re-flouring your hands as needed) and shape them into flattish rectangles, about as long in one dimension as you can easily hold and as long as you want in the other dimension. Toss them on a cookie tray. (SPLAT!)

4) Bake at 350 F (it doesn't have to be exact, this isn't delicate baking) for about twenty minutes or longer until the top is firm to the touch, then take it out and cut each rectangle into slices about half an inch or so thick. Place the slices cut-side down and bake them some more until they get a little brown. Take out and transfer immediately to a cooling rack!

5) No question marks -- pure profit!

And when I say flour your hands -- FLOUR YOUR HANDS. The first time I did this, I ended up with gloves of dough stuck on my hands, half-baked from skin heat.

... SO YUMMY. but still. flour your hands.[/code]

[Alpha Omicron]

Tuna-Egg-thing

-two slices bread
-can of tuna fish
-egg

1) Soak bread in egg.
2) Put prepared tuna fish between bread slices
3) Fry both sides.

[Mister_Penguin]

I made a similar topic on LUElinks and it turned into a huge success. So I have tons of recipes I can post, if need be (i.e. the topic dies or is slow to take off).

LUElinks + food? I'm kinda scared, but at the same time intrigued.

Note: I'm working out the exact amounts of each (this is from memory right now.) , may edit later. It's something of a taste thing.

One of my personal favorite comfort foods:

1 Package of spaghetti of choice.
2-3 tbsp Chopped Garlic
2 tbsp red pepper or to taste.
3 tbsp parmasean.
2 tbsp olive oil.

Boil spaghetti until it is al dente.
Drain spaghetti.
pour oil in frying pan, and heat.
Place garlic in pan, along with red pepper and spread around.
Place spaghetti in pan, and sautee and toss for several minutes (Sprinkle on parmasean as you do this.)

[Bakemaster]

Bake with butter. Just do it. Shortening is fine for making flaky pastry (i.e. pie crust, usually) and vegetable oil is nice in some cakes (carrot comes to mind, plus anything vegan of course). Don't bake with margarine unless you can't afford butter (since it's about 1/4 the price).

Ingredients:
Grilled chicken breast, sliced into strips
Spinach
Garlic, minced
Grilled onions
Balsamic vinegar
Roasted tomato
Olive oil
Nice big flour tortilla
Cooked basmati rice
Fresh cilantro, chopped

1. Combine rice and cilantro; set aside.
2. Heat the oil in a frying pan/skillet, then add in the following order: garlic, onions, chicken, tomato, spinach.
3. Let the moisture from the tomato wilt the spinach a bit, until you can safely toss the mixture without throwing spinach all over. Toss and continue cooking just long enough to get the spinach as soft as you prefer. Salt to taste.
4. Assemble sort of like a burrito: rice mixture on the tortilla first; chicken and spinach mixture on top of the rice; then drizzle with a goodly amount of balsamic vinegar.
5. Wrap it up and eat!

Notes
- The best way to make this is to have grilled chicken on hand. It's good to always have some grilled chicken on hand; buy a bunch of breasts and then cook them all up and refrigerate. Makes great sandwiches, quick chicken ceaser salad, and can throw them sliced in this recipe or many pasta sauces. Same goes for the grilled onion but to a lesser degree since you can get a similar effect on the stove without too much effort.
- You'll want to break the roasted tomato in two with tongs/spoon/spatula. At least, I always do. Rather not have one giant blob of tomato in the wrap and none anywhere else.
- The exact proportions are something I learned by watching the kitchen at a restaurant where I used to work; it's something you'll have to figure out for yourself.
- Popular substitutions include brown rice for the basmati; roasted vegetables (a mix of yellow squash, carrots, eggplant and zucchini is great) for the chicken; a bowl (or a bread bowl!) instead of the wrap.

[Kawa]

Oh man, I have so much to share, especially my Chocolate Delight of Doom (has been known to sate pastry chefs and my mother alike, without eggs!) but my boyfriend lurks/reads my posts, and it's supposed to be a secret from him until September 25th (our anniversary). But there's a ton of good stuff here I have to try eventually!

[Ended]

Ok, this is possibly the most fun dish in the world to make. I wait in impatience for global warming to reverse so that it actually snows near me and I can make it again.

Ingredients:

Large bowl of fresh, clean snow
One tin sweetened condensed milk

Mix the condensed milk into the snow to taste. Serve immediately.

[McHell]

Wow... the simplicity of the snow recipe makes it super attractive. Have to wait till december to try it, but it's promising. Don't like condensed milk thought --- would coconut milk cut it?

[A nagging suspicion of the Young Ones pops up... "That's... snow?" "It's not snow, it's risotto".]

I'm not posting because I cook in flowcharts. That what you mentally have to do anyways to coordinate the preparation times [with the horizontal chart axis being time], that's actually how I rewrite my recipes before starting. Also, you can keep cooking while looking at the recipe, not possible if it's a block of text.

You can see what I mean [here EDIT: homepage lost; server fell over indefinitely] --- two failsafe recipes, turbot sashimi (expensive but hardstoppingly delicious) and tunasteak with salsa (cheap and BBQable).

[redthegreat]

Add different stuff to burgers for a delightful change, inspired by my local butchers.

Josh's gooooood burgers

1. Get as much mince meat as required for your burgers
2. For every three burgers at 1/4 pound add once egg to bind it and a teaspoon of flour
3. Add a generous sprinkling of pepper to the mix
4. Grate an apple, yes grate it like you would cheese, add the apple to the mix "aprox 1 apple minus core for every four burgers" mix in bowl with hands gently folding into the mix.
5. Add a splash of cider untill the burgers just stick together without being too wet that fall apart.

FRY THEM UP!!

6. Leave them slightly pink in the middle , I believe this is the best way to eat beef, however cook them to your liking, i'm not your boss.

7. Leave them to drip on kitchen towel, I do this with al bacon/eggs/fried stuff as it lets the fat drain.

8. In the mean time fry and egg and red/green/yellow peppers in the left over beef dripping for a lovely flavor, add some mushrooms for ten seconds or so just so they heat up then serve onto the burger, grind some pepper corn on-top for the perfect burger.

Cooking imo is very analog, judge the quantity's on your own.

[ks_physicist]

Wow... the simplicity of the snow recipe makes it super attractive. Have to wait till december to try it, but it's promising.

DO NOT try the lemon snow cream.

[Alomax]

Add different stuff to burgers for a delightful change, inspired by my local butchers.

Josh's gooooood burgers

I am delightfully intrigued by this.... got any others?

[Aeltar]

Ranch Potatoes

Use Russet (the brown ones) potato:
Microwave for 3:00.
Flip, microwave 1:30-2:00 depending on size
Place in bowl, slit top
Add butter, grated cheese, and spices (I prefer Spike and Bacon Bits - must be real, however)
Microwave :20
Add Ranch to taste
Enjoy!

[Zohar]

Easy spaghetti:

You should make this sauce about three or four minutes before the spaghetti's cooked.

Pour olive oil into pan.
Fry lots and lots of garlic. You can put an entire head of garlic if you want.
Add chopped chili (depending on how spicy it is).
Add pasta (when it's done).
Add chopped parsley (a great big handful).
Crushed salt works best.

Some of my favorite improvements: When frying the chili, add sun dried tomatoes and pine nuts. Also, zucchinis. I heard that some chicken is good as well but I'm vegetarian.

Whenever I don't feel like making a sauce for pasta I say to myself I'll just pour olive oil and balsamic vinegar on it, then change my mind to this one because it's so easy. Just be sure not to burn the garlic.

[McHell]

DO NOT try the lemon snow cream.

Not even when found by the side of the road? So that it's, like, even less effort?

[Bakemaster]

Josh's gooooood burgers
(snip)
FRY THEM UP!!

I cannot possibly write this with enough emphasis:
NO.

[Anmorata]

Hmm. I'm looking for some good pork chop/pork rib recommendations, as I've got a freezer full. Anyone?

[Cheese]

Has anyone made the stupid joke about java cookies yet? I've not read the rest of this topic (confession?), but was just wondering if I could say it in a place where at least most people would understand the joke.

[Ren]

The Renegade Oboe's Chick Pea Curry
Totally amazing! Impress your friends!

Ingredients:
One 15 oz. can Chick Peas
A couple of potatoes, boiled, peeled, and cut into bite-sized chunks
Milk
Cooking Oil
Olive Oil
Salt
1/2 cup Diced White Onion
2 Large Cloves Garlic (diced or pressed)
Cayenne Pepper
Hot Curry Powder
(DIY!) Vindaloo Seasoning

All dried/powdered:
Coriander
Garlic
Cumin
Ginger
Cinnamon
Mustard
Cayenne Pepper
Cardamom
Turmeric
Black Pepper
Cloves

In a large frying pan, heat enough cooking oil to coat the bottom of the pan, and add onions and garlic. Sautee on med-high until both start to brown and carmelize. Push onion and garlic to the side of the pan and add the potato. Fry until they begin to brown, and stir everything together. Then add chick peas, salt, and cayenne to taste, 1/2 Tbsp. each of Vindaloo and Curry powder, and continue to sautee on high or med-high until it is heated through and sizzling. Add enough milk to almost cover the chick peas and potatoes, and reduce heat to medium. Stir constantly until the milk reduces and starts to become thick. Turn off the heat, and add about 1/8 cup of olive oil. Mix well. The milk and oil should sort of bind together into a thick sauce.