Cooking Thread~ Recipes & Things

[seeing_octarine]

Not to mention the golden rule: always wash your rice. Does't take much, just a strainer, bowl, a good bit of tap water and a few minuets. Just make sure the water run off from the rice is clear before putting it in the rice cooker.

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That's not a golden rule. That's a superstition. Whether you should wash your rice before cooking, after cooking, or not at all, and whether you should boil your rice in just enough water or a large excess depends on what you're doing with it and what noteworthy pollutants are in your rice, if any.

I never wash my rice. Shockingly, I'm not dead.

 

[wanara009]

So, I've been into making burgers lately. Mostly chicken-based since chicken mince is 2 dollar cheapter than pork mince and whole 4 dollars cheaper than beef mince per kilo

My current recipe is as follow: (makes 4 patties)
Ingredients:
300g chicken mince
2 tsp salt
1.5 tsp smoked paprika powder
1 tsp ground pepper
1 tsp minced garlic
1/2 tsp Italian herb mix (straight from bottle)
3 - 5 tbsp of bread crumbs (depending on the chicken mince)
2 tbsp finely grated parmesan
1 or 2 eggs (depending on chicken mince)

Method:
Mix all ingredient together in a bowl until homogenized

Treat it like a bread dough. You want a mix that doesn't stick to the bowl but also not rubbery and dry. If it's too dry, add egg (or maybe just a bit of water). If it's too watery, add bread crumbs. Hence why I said before 'depending on chicken mince' since from my experience, no two tub of chicken mince is the same in term of moisture and fat content so you'll have to adjust the egg and breadcrumbs content.

Shape into 4 equally sized balls. Put them on wax paper (or alfoil, so long they don't stick). Refrigerate for 5 minutes.
If you don't want burger, you can instead shape into steak shape to serve alongside chips.

In the mean time, get a pan hot with a little oil. I use olive currently, but I think normal vegetable or peanut will be alright.

Put the balls into the pan, mushing it down to form the patties according to the size of your buns while also making indentation in the middle with a spoon. Normally, I mush it down until each patty is about 2 or less cm thick. It's just faster to cook through at that size.


I'm still tweaking the recipe. So any suggestion will be welcome.

 

[MadGreenSon]

So, I've been into making burgers lately. Mostly chicken-based since chicken mince is 2 dollar cheapter than pork mince and whole 4 dollars cheaper than beef mince per kilo

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S'funny. where I live beef and pork are most around the same price barring the best cuts of beef and chicken tends to be slightly more expensive on average.

 

[rx915]

Just wanted to share this channel. This dude is like a character from a cooking anime come to life.

 

[rx915]

He knows how to present his cooking in the thumbnails for the best eye catching ones.

 

[QQmember2021]

 

[Biigoh]

https://www.youtube.com/c/TastingHistory

This guy makes historical lessons fun with cooking recipes from history.

 

[kinglugia]

Can confirm, Max Miller's videos are fun.

 

[MadGreenSon]

Can confirm, Max Miller's videos are fun.

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Very much so. I still want to make the Ancient Babylonian dish he made.

 

[QQmember2021]

KFC fried chicken at home:

 

[Mistodon]

So I recently received two cases of buldak bokkeum myun, ate one pack and felt like I was going to die. Seeing as I'm stuck with nine more packs and I sure as hell won't be adding in the spicy sauce packet in again, I'm gonna have to make a substitution. I've got soy sauce and oyster sauce so I guess I'll just make a poor man's yakisoba.

Been a while since I made any, and back then I also had ketchup and worcestershire sauce, but I'm not sure I want buy those just for nine packs of noodles. Same goes for other ingredients, though back then it was just fishcake, onions, and enoki mushrooms. Mostly because I could buy those for cheap.

I'd make yakisoba from one pack of instant noodles, then I'd put it into tupperware and take out small portions to eat as a side dish with my rice, along with frozen meatballs (also cheap), tamagoyaki, kimchi, and seaweed miso soup. One batch of yakisoba would make for at least seven servings, same goes for tamagoyaki.

And besides curry, ramen, or anything else, that was pretty much my diet for most of 2021.

 

[kinglugia]

spicy sauce packet

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Will you be keeping the sauce pocket for hot pot or hot sauce?

 

[Mistodon]

Will you be keeping the sauce pocket for hot pot or hot sauce?

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I don't know if adding in a little bit of it instead of the entire packet to noodles or anything else would still be too much for me, so I'm probably going to either throw them away or just keep them around while trying to forget that they exist. Expiration date's until March anyway.

 

[Highlord]

Breakfast today was a big hit. Looking around the kitchen, I decided to go oldschool. First, I mixed up some corn bread, tossed it in the big cast iron, and baked it up while preparing everything else.

Seared some pork shops in another cast iron, covered them with black pepper and melted honey, then covered the pan for about 15 minites, then removed the lid, flipped the chops, and added the glaze before covering again for another 15 minutes. In that time I sliced up some red pears and drizzled them with the last of the glaze before heating them up a bit.

All of this I did over the fire ring on the patio, since gas is currently off to the neighborhood due to repairs. Whole meal was a big hit with everyone.

EDIT: I had a couple spoonfuls of the honey/pepper mixture and decided to experiment by stirring it into a cup of fresh black coffee. I think I have a new favorite flavor profile.

As a note, if anyone wants to try this, I use unfiltered wildflower honey. It's taste is more floral and less sugary than clover honey.

 

[kinglugia]

Can you be my husbando, Highlord?

 

[QQmember2021]

 

[Biigoh]

So I recently received two cases of buldak bokkeum myun, ate one pack and felt like I was going to die. Seeing as I'm stuck with nine more packs and I sure as hell won't be adding in the spicy sauce packet in again, I'm gonna have to make a substitution. I've got soy sauce and oyster sauce so I guess I'll just make a poor man's yakisoba.

Been a while since I made any, and back then I also had ketchup and worcestershire sauce, but I'm not sure I want buy those just for nine packs of noodles. Same goes for other ingredients, though back then it was just fishcake, onions, and enoki mushrooms. Mostly because I could buy those for cheap.

I'd make yakisoba from one pack of instant noodles, then I'd put it into tupperware and take out small portions to eat as a side dish with my rice, along with frozen meatballs (also cheap), tamagoyaki, kimchi, and seaweed miso soup. One batch of yakisoba would make for at least seven servings, same goes for tamagoyaki.

And besides curry, ramen, or anything else, that was pretty much my diet for most of 2021.

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Korean hot sauces are hot.

You could also get some miso paste to mix into the noodles for soup.

 

[Biigoh]

This guy has full Way of the House Husband / Yakuza energy.

https://www.youtube.com/c/kiwamimeshi

His recipes are fun and easy to follow along, also the way he narrates... yeah...

Check out his sinfully good fresh tomato shrimp chilli



Or his Midnight Udon....

 

[Biigoh]

 

[QQmember2021]

 

[wanara009]

So, I took a bar course so I can get RSA. One of the drink I learn how to make is the Lemon-Lime Bitters. Apparently the National Drink of Australia alongside Carlton Draught.

Typically, LLB is made with lime cordial (which I found out when I got to work). However, my teacher prefers the muddle method.

For LLB in an old-fashioned, you'll need:

4 dash of Angostura Bitters
4 wedges of lime
Ice
Lemonade

Put the 4 wedge of lime into the glass, then muddle (i.e.: with a wooden muddler, mash the wedge to release the juice). Then put ice, then lemonade. Garnish with lime wheel.

I made a muddled LLB for a customer because my workplace ran out of lime cordial. Said customer said that it's lot less sweet, but 'fresher' compared the version using lime cordial.

 

[Biigoh]

 

[QQmember2021]

 

[Biigoh]

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An old video...

 

[wanara009]

Curry Roux is the best goddamned thing since sliced bread. Easiest way to prepare food for a working single dude and certainly more up my alley taste-wise compared to instant ramen and pastas.

My favourite modification is to replace water with strong black tea and adding a pinch of coffee grounds and a teaspoon of chopped ginger.

 

[QQmember2021]

 

[Thalex]

I just stumbled on this thread and thought I should add a curry recipe that I recently wrote down for the first time when a friend asked me about it. Although I have spent a little bit touching it up slightly. Still definitely not up to proper recipe standards though.

I cook this fairly frequently for my family, and it feeds at least 6, with plenty of leftovers. Might wanna scale down a bit if cooking for less people and you don't want to be eating curry for the foreseeable future. ;p

Thalex's "Curry" Recipe

---

Ingredients:

3-6 Potatoes (Depending on size; preferably Russets, Reds, or Yukon Golds.)

5-8 Carrots (Depending on size)

1 Bag of Frozen Peas

Meat of Choice (I usually just use a can of beef or chicken, but sometimes use fresh, frozen, or no meat at all.)

(The exact amounts for the above don't matter too much; it really depends on how much sauce to other stuff ratio you want and what is on hand. Use more if you want a thicker sauce, use less if you want it thinner or are running low on something.)

1 TBS Salt

1 TBS Pepper

1 TBS Cumin (I add a little extra when using beef)

1 TBS Paprika

1-2 TBS Garlic Powder (Can use fresh crushed garlic if on hand and not being lazy)

1-2 TBS Onion Powder (Can use fresh diced onion if on hand and not being lazy)

1-3 TBS Curry Powder (Can substitute Turmeric if you don't have, but definitely go on the lower end if using pure Turmeric though. Otherwise it would probably not be optimal.)

1/8 Teaspoon of Ginger Powder

1/8 to 1 Teaspoon Habanero Pepper Powder (Ghost Pepper and Cayenne also work but taste worse IMO. Amount can vary significantly depending on spice tolerance and what is used; I have done as much as a tablespoon of Ghost Pepper before, but I was the only one who liked it. There was much curry in my future that week.)

Chicken bullion (optional)

About 30 ounces Tomato Sauce
About 30 ounces Coconut Milk

---
"Instructions"-

Slice up the potatoes and carrots into small pieces after washing and peeling, and steam them with a cup or two of water, preferably in an Insta-pot with a steamer insert, and with the carrots below the potatoes, for about 8 minutes. You can sprinkle a bit of chicken bullion on top if using potatoes.

If using small red potatoes, I will sometimes leave the skins on as they are pretty thin and tasty.

Mix the spices, tomato sauce, and coconut milk together in a blender or by hand. Blender is much easier.

Get a big enough pot to hold everything at once, and then saute the peas for a little bit in oil before adding the meat. Could also go other way around if using raw meat and/or fresh peas instead of frozen.

After peas and meat are sufficiently cooked/defrosted for your liking, add the sauce, mix together, and heat on low-ish until the other veggies are done steaming.

Add the steamed vegetables and optionally some of the leftover water from the steaming process if the curry looks too thick.

Mix it all together and continue to heat on low until it is combined and sufficiently hot for your liking.

I usually just go until the rice is ready with the way I time things.

I would probably would do about 4-6 cups of rice for the amount of curry this makes. I use Basamati personally, as I quite like it.

I will assume you know how to cook rice, and if not there are several other examples of how to do so in this thread.

I will say that if you have a second Insta-pot then it can work very well for cooking the rice at the same time as you are steaming the carrots and potatoes in the other. Otherwise a rice cooker and a normal pot, or two normal pots, or any other combination of the three above cooking implements may work for you.

Also, for reheating leftovers I usually just mix the curry sauce and the rice together in roughly equal measure, and then put it in a lidded pan with a little extra water. Sometimes a bit of extra salt and pepper as well. Turn it to medium heat and then steam it while stirring occasionally to keep it from sticking too bad.

Now, back to my actual writing instead of procrastinating down here. ;p

 

[Thalex]

S'funny. where I live beef and pork are most around the same price barring the best cuts of beef and chicken tends to be slightly more expensive on average.

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This is only vaguely related, but I had a bit of a WTF moment when walking around the store recently. Namely, I was going through the meats section when I noticed that Lamb was just over half the price of beef.

Like, I had always thought of Lamb as being a fancier luxury meat, and thus had it placed on this pedestal in my head where I assumed it must be a lot more expensive, partially because it pretty much always is whenever I go to a restaurant that offers it.

In hindsight it kind of makes sense though, I guess, given I live right next to the Rockies. Still.

 

[MadGreenSon]

This is only vaguely related, but I had a bit of a WTF moment when walking around the store recently. Namely, I was going through the meats section when I noticed that Lamb was just over half the price of beef.

Like, I had always thought of Lamb as being a fancier luxury meat, and thus had it placed on this pedestal in my head where I assumed it must be a lot more expensive, partially because it pretty much always is whenever I go to a restaurant that offers it.

In hindsight it kind of makes sense though, I guess, given I live right next to the Rockies. Still.

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Regional variance is a thing.

Where I live now all kinds of fresh seafood is dirt cheap, for instance. Gotta love the Gulf Coast for that.

 

[QQmember2021]