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Thread: Cooking
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2013-07-30, 05:44 AM (ISO 8601)
- Join Date
- Aug 2006
- Location
- Leeds, UK
- Gender
Re: Cooking
Has anyone had any experience in making mayonnaise dressings for pasta? A supermarket near me had an amazing mayonnaise pasta, but it was a little too acidic for me, so was going to try make my own.
Was "Cooked Pasta in Mayonnaise dressing with basil", and had a load of lemon and vinegar in as well."I'm just going on motive and opportunity here and the fact that if the earth got swallowed by a black hole, I'd look suspiciously in your direction first."
~ Timberwolf
"I blame Castaras. You know... In general."
~ KuReshtin
"Castaras - An absolutely adorable facade that hides a truly ruthless streak."
~ The Succubus
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2013-07-30, 05:52 AM (ISO 8601)
- Join Date
- Dec 2005
Re: Cooking
all it does is change the shape of the pasta. if you're cooking for 1, a sauce pan won't hold the full length dried spaghetti.
if you want to get flustered about it, i will criticize you're using of dried pasta as opposed to freshly made (which is messy but surprisingly easy)Last edited by thubby; 2013-07-30 at 05:52 AM.
a tiny space dedicated to a beloved grandpa now passed. may every lunch be peanut butter-banana sandwiches.
i has 2/4 an internets.
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gnome_4ever:
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2013-07-30, 06:02 AM (ISO 8601)
- Join Date
- Sep 2008
- Location
- UK
- Gender
Re: Cooking
It's worth remembering that mayonnaise already has vinegar in it, so if the basil has a vinegarette dressing as well, it will be very acidic. Ideally, you want to use a light vinegar, such as a white wine one over the traditional sort. Something like this:
http://www.bbcgoodfood.com/recipes/1...ess-mayonnaise
You might need to fine tune this recipe though as watercress and basil have very different flavours.
I'm thinking about making gingerbread for this week's blog entry. Gingerbread koalas, if I can find a decent template. >.>
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2013-07-30, 06:11 AM (ISO 8601)
- Join Date
- Apr 2006
- Location
- Bristol
- Gender
Re: Cooking
It just seems so... pointless. If the spaghetti was meant to be broken in half it wouldn't come in that length! It's a piece of cake to get the whole piece into even a small pan, since it softens so quickly.
Given that I only really eat spaghetti dishes (with a previously bulk-made sauce) when I haven't got the time or energy to cook anything else, making fresh spaghetti each time isn't really an option. In any case, I've also been reliably informed that for most kinds of pasta, including spaghetti, dried pasta is more "authentic" anyway.GITP Blood Bowl Manager Cup
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2013-07-30, 06:30 AM (ISO 8601)
- Join Date
- Dec 2005
Re: Cooking
a tiny space dedicated to a beloved grandpa now passed. may every lunch be peanut butter-banana sandwiches.
i has 2/4 an internets.
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gnome_4ever:
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2013-07-30, 07:12 AM (ISO 8601)
- Join Date
- Jul 2011
- Location
- Aachen, Germany
- Gender
Re: Cooking
Ok, about breaking Spaghetti... why not? I don't like them too long anyway and now they fit in the pot without me having to whirl till they are all submerged. We don't use "normal" spaghetti since the spelt spaghetti we buy are really tasty even without salt our sauce.
Only when cooking for our Pen and Paper group (is most likely spaghetti or rice) we use "normal spaghetti" as in discounterstuff. We even tried out wholemeal spaghetti but they are thicker and not that good in taste.
As a substitute for milk in smoothies you could also try out Soy-rice-milk. But if you don't want anything dairy in it then I think every fiber-fruit (Kaki, Mango or similar) works if stretched with a fitting juice.Have a nice Day,
Krazzman
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2013-07-30, 07:27 AM (ISO 8601)
- Join Date
- Dec 2005
Re: Cooking
fun fact, you can't actually break spaghetti in half. it will always break into 3 pieces if bent.
a tiny space dedicated to a beloved grandpa now passed. may every lunch be peanut butter-banana sandwiches.
i has 2/4 an internets.
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gnome_4ever:
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2013-07-30, 09:13 AM (ISO 8601)
- Join Date
- Apr 2006
- Location
- Bristol
- Gender
Re: Cooking
That's even worse! If you're going to smash up your spaghetti into splinters, why not just use penne or fusilli?
I've never had a problem with getting spaghetti into a pan of any size (provided that I don't use more volume of spaghetti than the pan will physically hold, of course); really long spaghetti can be a bit of a pain, but I don't eat the really long stuff very often.GITP Blood Bowl Manager Cup
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Anlec Razors - Two-time Cup Semifinalists
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2013-07-30, 11:18 AM (ISO 8601)
- Join Date
- Aug 2006
- Location
- Leeds, UK
- Gender
Re: Cooking
Last edited by Castaras; 2013-07-30 at 03:03 PM.
"I'm just going on motive and opportunity here and the fact that if the earth got swallowed by a black hole, I'd look suspiciously in your direction first."
~ Timberwolf
"I blame Castaras. You know... In general."
~ KuReshtin
"Castaras - An absolutely adorable facade that hides a truly ruthless streak."
~ The Succubus
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2013-07-30, 10:08 PM (ISO 8601)
- Join Date
- Aug 2008
Re: Cooking
I would really like to see a game made by Obryn, Kurald Galain, and Knaight from these forums.
I'm not joking one bit. I would buy the hell out of that. -- ChubbyRain
Current Design Project: Legacy, a game of masters and apprentices for two players and a GM.
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2013-08-01, 04:51 AM (ISO 8601)
- Join Date
- Jan 2007
- Location
- Wales!
- Gender
Re: Cooking
I made a Thai green curry with my friends yesterday. It was pretty good.
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2013-08-01, 06:32 AM (ISO 8601)
- Join Date
- Feb 2007
- Location
- Manchester, UK
- Gender
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2013-08-01, 11:00 AM (ISO 8601)
- Join Date
- Sep 2009
- Location
- Where ever trouble brews
- Gender
Re: Cooking
It also keeps it firm or 'toothy' as it is sometimes called. As the starch goes out it loses it's consistency. Basically, it keeps your pasta from turning into glue. Pasta should be al dente, not soggy goopy mushy shapes of starch.
Al dente is a difficult term to pin down. Google it for better answers.
Rice should also be Al dente, but this varies greatly between varieties of rice.~~Courage is not the lack of fear~~
"In soviet dungeon, aboleth farms you!"
"Please consult your DM before administering Steve brand Aboleth Mucus.
Ask your DM if Aboleth Mucus is right for you.
Side effects include coughing, sneezing, and other flu like symptoms, cancer, breathing water like a fish, loss of dignity, loss of balance, loss of bowel and bladder control."
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2013-08-01, 06:03 PM (ISO 8601)
- Join Date
- Mar 2011
- Gender
Re: Cooking
I have a question. Do fruit preserves in sealed airtight containers spoil?
Jude P.
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2013-08-01, 06:39 PM (ISO 8601)
- Join Date
- May 2007
- Location
- Tail of the Bellcurve
- Gender
Re: Cooking
You mean like canned jam? Probably eventually, but if the seal remains good and they were properly canned in the first place, they should last years to decades. If the seal is broken when you retrieve it from storage though, do not eat it! That's a fast way to end up very dead.
If you mean a jam or similar in tupperware or suchlike, it'll mold eventually. Usually jams are so sweet this takes quite a while, particularly if kept in the fridge.Blood-red were his spurs i' the golden noon; wine-red was his velvet coat,
When they shot him down on the highway,
Down like a dog on the highway,And he lay in his blood on the highway, with the bunch of lace at his throat.
Alfred Noyes, The Highwayman, 1906.
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2013-08-01, 08:09 PM (ISO 8601)
- Join Date
- Jul 2013
- Location
- In My House
- Gender
Re: Cooking
Last edited by Death by DM; 2013-08-01 at 08:13 PM.
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2013-08-01, 09:39 PM (ISO 8601)
- Join Date
- Jun 2011
- Location
- Washington
- Gender
Re: Cooking
Tips for ramen spices?
I've recently started using my own instead of the packets.. but am curious what other people like for them.
My last two batches had;
1/2 cup soy sauce(added to the water)
3 packets/6 pieces of ramen
1 teaspoon of five spice powder
2 teaspoons of chile oil
2 teaspoons of curry powder(British, I realize, but it still tastes good)
1 tablespoon of beef bouillon
edit: I minor note, I only cook ramen noodles until just barely cooked, and then drain before seasoning(I often eat it at about room temperature as well)Last edited by Togath; 2013-08-01 at 09:41 PM.
Meow(Steam page)
[I]"If you are far from this regions, there is a case what the game playing can not be comfortable.["/I]
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2013-08-02, 10:34 AM (ISO 8601)
- Join Date
- Sep 2009
- Location
- Where ever trouble brews
- Gender
Re: Cooking
Fun trick I learned about making Ramen when I was in grade school.
Make the ramen with as little water as you can afford to use. Really, just enough to cover, and use a small pot.
The key here is, get the water boiling, add the stock packet, and let it reduce just a bit. Dump in ramen. Stir very carefully. Add in just a drop or two of oil, keeps it from turning into glue, and it prevents it from sticking to the bottom.
Keep it on the heat at boiling temperature until the stock reduces. As much as possible. You should have a slightly thick sauce-like substance along with your noodles. Add in chili oil and other seasonings, keep the noodles moving, keep going until you find a consistancy you like.
Warning, this will be salty, possibly overly so depending on your tastes.~~Courage is not the lack of fear~~
"In soviet dungeon, aboleth farms you!"
"Please consult your DM before administering Steve brand Aboleth Mucus.
Ask your DM if Aboleth Mucus is right for you.
Side effects include coughing, sneezing, and other flu like symptoms, cancer, breathing water like a fish, loss of dignity, loss of balance, loss of bowel and bladder control."
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2013-08-02, 02:09 PM (ISO 8601)
- Join Date
- May 2007
- Location
- Tail of the Bellcurve
- Gender
Re: Cooking
Chocolate chip pancakes are nice lunch food. Also nice breakfast and dinner food. Here's a recipe that feeds one:
1 cup all purpose/bread flour
1/2 cup stoneground cornmeal
1 tablespoon sugar
2 teaspoons baking powder
some salt
2 eggs
1 1/3 to 1 1/2 cups milk.
1 tablespoon melted butter
some vanilla extract.
Combine dries in one bowl, wets in another, stir separately then combine. Add chocolate chips to taste. I like to top these with yogurt and a honey sauce.Blood-red were his spurs i' the golden noon; wine-red was his velvet coat,
When they shot him down on the highway,
Down like a dog on the highway,And he lay in his blood on the highway, with the bunch of lace at his throat.
Alfred Noyes, The Highwayman, 1906.
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2013-08-02, 02:58 PM (ISO 8601)
- Join Date
- Dec 2005
Re: Cooking
no. anything properly jarred or canned stays good almost indefinitely. as in it will outlive you.
in fact, many supermarket products like that have expiration dates not because of the contents but because the containment is only rated to last so long.\
of course, use your best judgement and dispose of anything that seems questionable.Last edited by thubby; 2013-08-02 at 02:59 PM.
a tiny space dedicated to a beloved grandpa now passed. may every lunch be peanut butter-banana sandwiches.
i has 2/4 an internets.
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gnome_4ever:
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2013-08-02, 03:05 PM (ISO 8601)
- Join Date
- Sep 2009
- Location
- Where ever trouble brews
- Gender
Re: Cooking
Best Before dates are a guarantee of quality.
As in, the product is in it's Best condition Before that date.
But don't chance it with Mayo or salad dressings.
When we first moved into our house, my fiancee and I bought a huge crate of Mac and Cheese. We figured it was just a staple of living cheap, we wanted to be prepared.
We never got around to eating it for two years. Then we're both like 'hey I could go for some Mac and Cheese' and started cooking it up.
We threw all of it away when we went to add the cheese powder. It had turned brown. We also noticed the pasta went kind of glue-like in very very short order. And it smelled particularly bad.
I really really hope the hobos in our area didn't sift through our trash and think they hit paydirt when they found that stuff. Come to think about it, homeless joe seemed to stop coming around our way about that time.
And thats when we learned how to make mac and cheese from scratch.
Cheese curds. Tiny amount of fresh mozzarella. So delicious.~~Courage is not the lack of fear~~
"In soviet dungeon, aboleth farms you!"
"Please consult your DM before administering Steve brand Aboleth Mucus.
Ask your DM if Aboleth Mucus is right for you.
Side effects include coughing, sneezing, and other flu like symptoms, cancer, breathing water like a fish, loss of dignity, loss of balance, loss of bowel and bladder control."
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2013-08-02, 11:31 PM (ISO 8601)
- Join Date
- Feb 2006
- Location
- Das Kapital
Re: Cooking
We discovered that it's 10x cheaper to buy bulk orange cheese powder from a bulk store and then get macaroni than it is to buy Kraft Dinner (Kraft Macaroni and Cheese for all you heathen non-Canadians). Tastes exactly the same, even better because you can add as much cheesy powder sauce as you want
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2013-08-02, 11:42 PM (ISO 8601)
- Join Date
- May 2007
- Location
- Tail of the Bellcurve
- Gender
Re: Cooking
Blood-red were his spurs i' the golden noon; wine-red was his velvet coat,
When they shot him down on the highway,
Down like a dog on the highway,And he lay in his blood on the highway, with the bunch of lace at his throat.
Alfred Noyes, The Highwayman, 1906.
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2013-08-03, 02:52 AM (ISO 8601)
- Join Date
- Aug 2006
- Location
- Leeds, UK
- Gender
Re: Cooking
I like making my own mac cheese.
Take bit of butter. Melt it.
Add some salt and a little bit of flour.
Pour in a load of milk (500-750ml depending on how much you want to make).
Add in uncooked macaroni. Lots of it.
Add in some uncooked peas or broccolli, depending on what you prefer.
Keep stirring, keep simmering at a reasonable heat until pasta is cooked and the milk/butter/flour/salt has mixed fully and the milk is a little thicker than before.
Take off heat, put in loads of cheese (I use mozzarella because stringy) and keep stirring it until it's all cheesey and goopy and delish.
Then eat.
Warning: You may well have made too much. It doesn't reheat well, which is its only failing. I don't know exact amounts of ingredients because I never do exact."I'm just going on motive and opportunity here and the fact that if the earth got swallowed by a black hole, I'd look suspiciously in your direction first."
~ Timberwolf
"I blame Castaras. You know... In general."
~ KuReshtin
"Castaras - An absolutely adorable facade that hides a truly ruthless streak."
~ The Succubus
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2013-08-04, 06:33 PM (ISO 8601)
- Join Date
- Jun 2011
- Location
- Washington
- Gender
Re: Cooking
Helped a friend smoke a brisket steak today..
We pulled it at 7 hours(was 4.77lb at the start) and roughly 1405-148 Fahrenheit..
seems like a good time/temperature?
Tasted fine to me.. but I don't eat many smoked things, So I figured I'd ask here what you guys thought of the end temperature and cooking time.Meow(Steam page)
[I]"If you are far from this regions, there is a case what the game playing can not be comfortable.["/I]
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2013-08-05, 12:34 AM (ISO 8601)
- Join Date
- Nov 2010
- Gender
Re: Cooking
Considering certain aluminum alloys melt at that temperature, I'm gonna go out on a limb here and say that your brisket was a touch dry.
Joking aside, an internal temp of 148 in a 5 pound brisket sounds high enough. I mean, if the USDA says a burger should be 160 in the middle, a brisket could stand to be a touch cooler in its center without much risk.
Can you tell I've never smoked anything before, but want to try? I'm thinking two unglazed flower pots, a round grill grate, and an electric hotplate.Never played a game of D&D in my life, but I still love OotS.
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2013-08-05, 12:48 AM (ISO 8601)
- Join Date
- Apr 2012
- Location
- Texas Tech University
Re: Cooking
Heh. Seeing a cooking thread made by "scienceguy8" made me think of the time my chemistry teacher tried to make hamburgers on heat plates. Good times.
I haven't made anything more adventurous than scrambled eggs in a while, but now I want to try out some of the recipes in here. Curse you all for inspiring me!
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2013-08-05, 12:59 AM (ISO 8601)
- Join Date
- May 2007
- Location
- Tail of the Bellcurve
- Gender
Re: Cooking
Blood-red were his spurs i' the golden noon; wine-red was his velvet coat,
When they shot him down on the highway,
Down like a dog on the highway,And he lay in his blood on the highway, with the bunch of lace at his throat.
Alfred Noyes, The Highwayman, 1906.
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2013-08-05, 03:42 PM (ISO 8601)
- Join Date
- Sep 2005
- Location
- GI Joe Headquarters
- Gender
Re: Cooking
I'm making
Stir fried beef with zucchini
Spoiler
1 pound beef flank or boneless sirloin steak
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
Dash of white pepper
1 pound zucchini
1 medium onion
1 tablespoon cornstarch
1 tablespoon cold water
3 tablespoons vegetable oil
1 teaspoon garlic, finely chopped
1 tablespoon soy sauce
1 teaspoon salt
½ cup chicken broth
Trim fat from beef; cut with grain into 2- inch strips. Cut strips across the grain into 1/8th inch slices. Toss beef with vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and a dash of white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
Cut zucchini length wise into halves; cut each half diagonally into 1/4th inch slices. Cut onion in half. Place each half upside down and cut into thin slices. Mix 1 tablespoon cornstarch and water.
Heat wok until 1 or two drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil and coat pan. Add beef and garlic; stir fry until beef is brown; about 3 minutes. Remove beef from wok.
Add 3 tablespoons vegetable oil to wok, coating sides. Add onion, stir fry until tender; about 2 minutes. Add zucchini, stir-fry 1 minute. Stir in one tablespoon soy sauce and 1 teaspoon salt. Stir in chicken broth, heat to boiling, stir in beef; heat to boiling, stir in cornstarch mixture; cook and stir until thickened. About 20 seconds.
5 servings.
The problem is that the zucchini at the store today looked awful so I pick up some yellow squash instead. It should come out fine. That’s the beauty of sir fry, mixing and matching, or straight substitutions of ingredients is easy and actually kinda hard to screw up real bad.
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2013-08-05, 03:57 PM (ISO 8601)
- Join Date
- Dec 2010
- Gender
Re: Cooking
Just got a wok for college, anyone have any recipes for that?