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how to recognize a true nerd: he writes cookbooks in LaTeX. ^_^
awesome stuff, ill have a look into it soon. gonna test the creamy bacon pasta sauce in a few days. 
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Thanks from a self-catered student!
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24 pages of pure awesome (well 26 but pages 2, 14, and 22 are blank). I'm going to try your creamy bacon pasta sauce. I made myself some carbonara yesterday and it was really disappointing. it smelt and looked so good (i even added the egg at the end) but it tasted like shit...
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17057 Posts
I think it's missing some \includegraphics 
Besides that, pretty epic :D
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This is pretty cool. We should have some sort of TeamLiquid cookbook. We can have people submit their favorite and unique recipes and people vote on them. The top votes will get a spot in the cookbook.
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Wow, thx alot.
I got lots of good recipes back home but never had the time to copy all of those so my recipe book is quite limited...
Gonna try these out /,,/
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Aotearoa39261 Posts
On December 06 2010 11:28 Empyrean wrote:I think it's missing some \includegraphics Besides that, pretty epic :D Need some
\buycamera with that imo  (my last one broke )
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This is pretty awesome! As an aspiring cook myself I need all the good recipes I can get my hands on!
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Thanks for reminding me of that sushi post =).
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On December 06 2010 11:34 Plexa wrote:Show nested quote +On December 06 2010 11:28 Empyrean wrote:I think it's missing some \includegraphics Besides that, pretty epic :D Need some \buycamera with that imo (my last one broke )
hmmm...dont u or ur gf have a cellphone with integrated camera?
afaik pretty much any somewhat recent cellphones have one built in.
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cool i need to go shopping soon so now i have some new stuff to try
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On December 06 2010 11:15 Plexa wrote:
...
And here are things that I'm currently looking for (got a good recipe? share it!)
- Apple Sauce for roast Pork
- Other steak sauces
- Mince sauces
- Pasta sauces
- Creamy Herbed Pumpkin Soup
Alrighty, just off the top of my head (i am a professional chef, check my once updated blog ;p):
Steak Au Poivre Vert (seared steak with green peppercorn pan sauce):
Take two (or more) steaks that are good for pan searing, new york strips are my preference, and rub liberally with salt and then with crushed green peppercorns. You want to use a lot of pepper more then you would for normal seasoning. Heat a heavy pan over high heat (cast iron is perfect for this), and add a film of high smoke point oil (not to much) and sear the steaks to desired doneness, maybe 2 mins a side for medium rare (gross estimation here). remove steaks to rest in a warm spot. Next deglaze the pan with cognac and scrap up the bits on the bottom (the french call this "fond", which basically translates to instant sauce base), you can ignite the cognac if you like to be showy but i is not needed for flavor or anything, but do be aware that it will probably light up by itself anyways just let it burn out. Then add a small amount of good beef or veal stock (preferably reduced to a jus lie but heh.) and a small amount of cream. Reduce till the sauce coats the back of a spoon. taste and add salt to taste. pour over steaks and serve with some grilled or sauted asparagus and just about any preperation of potatoes for a classic steak dinner.
Ok next up pasta sauce:
Creamy borsin tomato sauce,
preheat an oven to 500 degrees, core your tomatoes and cut them in half lengthwise and arrange skin side up on a parchment lined sheet pan. put in oven till the outer skins turn dark (almost black). then peel the skins off and cook over very low heat in a heavy stock pot with a small sachet of herbs (herbs wraped in cheesecloth, thyme and rosemary work well, but whatever you want). cook, stiring occasionally till most of the liquid has been cooked out, set aside. Next heat two parts cream and one part borsin cheese till melted. Add two parts tomato one part cream mix and toss with penne pasta and desired fillings.
edit: misclicked post by accident
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Epic build orders bro! Can't wait to see the fried rice recipe... as an asian.... i love fried rice.... problem is that it's never filling and i can eat it endleslly lol.
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great! perfect timing for first year in college
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Smix
United States4549 Posts
Mmmmmm I can't wait to try some of these out! The way your pdf is organized makes me want to try cooking my mom something for every meal of the day hehehe. Big props!
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I will do one the day of the GSL finals, and see if I can get a GSL party together, like anyone I know knows about GSL...
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I have some Mexican recipes I can share. Got a flour tortilla one handed down from my grandma. Best tortillas ever.
Gonna try some of these out this week. Thank you
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Latex typesetting looks delicious. Also the recipes are looking good too, I will have to try some.
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awesome job man. I'd like to suggest that for your scrambled eggs, it is key to cook it gradually on a low to medium heat while periodically removing the pot from the heat source. I've found that the timing window between undercooked and overcooked eggs is extremely narrow.
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New Zealand3962 Posts
How could you misspell our beloved Palvola Plexa?! Or maybe I'm losing it completely. Anyway sick job!
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On your chicken wings recipe, you say discard the wing tips. You can use those to make stocks or soup base. Keep em in a big freezer bag and do in one big batch to save time.
Here's my fried rice the flexibility of this dish is you can get rid of leftovers and have a really tasty dish:
I'm have a very Asian approach to cooking so I don't measure stuff out, just use good judgment and shy towards using less as you can always add more.
Ingredients:
Cooked rice (day old rice is best, but if you have use freshly made rice make sure to cool it down with a fan or put in your refrigerator for awhile, the outside starch on freshly cooked rice will become a gooey mess if you try to fry right away)
Protein - anything you have on hand chicken, pork, beef, eggs, shrimp, etc. I personally like shrimp, eggs, and chinese sausage cut into small pieces
Veggies - I have found frozen as opposed to canned veggies to work best (just boil in some salted water), I like onions (both green and white), peas, carrots, and corn. There are variations that use bean sprouts, kim chi, pineapples. As with anything, use what you like and have.
Miscellaneous - Oil, Seasonings (soy sauce and/or fish sauce, salt and pepper)
Method:
With the exception of the egg and onions, make sure your rice, proteins, and vegetables are all cooked and your proteins and vegetables are seasoned and cut up into small pieces.
-Heat up oil in pan medium high heat.
-Add in onions and let it cook for 1-2 minutes
-Add eggs and do a simple scramble (be sure to season a bit with some salt and pepper)
-Remove eggs and onion mixture from pan and set aside
-Add some oil to pan and allow some time for it to heat up
-Add rice and break up the chunks (I use the back of a wooden spoon)
-Stir and allow the rice to heat through (usually 4-5 minutes or more depending on amount of rice)
-Optional step: If you forgot or if you like, you can add the eggs and mix here to have smaller chunks and to coat the rice.
-Add proteins and veggies and also stir to allow to heat through (2-3 minutes)
-Season with soy sauce and/or fish sauce and pepper, taste and adjust accordingly
-Serve and enjoy (I add Sriracha sauce to give it that extra kick)
Sorry if this recipe lacks structure, I mostly cook Asian food from feel since I've been doing it forever. I've only used measuring cups and spoons when I try to cook food I am unfamiliar with.
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Asian approach doesn't work well in a cookbook ... maybe if you were teaching someone in real life ... but I don't think it helps at all here.
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United States22883 Posts
Awesome, thank you.
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If you had some photos, I'd be tempted to design this cookbook for you. In my Intermediate Layout class which I should be taking soon, one of the final projects is to design, print and bind a cookbook. Most students just borrow recipes and photos off Foodnetwork, but having a real, no-kidding cookbook built from the ground up would be pretty nice.
Granted, I'm currently out of school, but it's something I might be interested in doing to keep me in shape for when I return to school later in Spring 11'.
If you live anywhere near Washington DC, I could photograph them for you too ^^.
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On December 06 2010 14:27 Nokarot wrote:
If you had some photos, I'd be tempted to design this cookbook for you. In my Intermediate Layout class which I should be taking soon, one of the final projects is to design, print and bind a cookbook. Most students just borrow recipes and photos off Foodnetwork, but having a real, no-kidding cookbook built from the ground up would be pretty nice.
Granted, I'm currently out of school, but it's something I might be interested in doing to keep me in shape for when I return to school later in Spring 11'.
If you live anywhere near Washington DC, I could photograph them for you too ^^.
He lives in new zealot ^^
http://www.teamliquid.net/blogs/viewblog.php?topic_id=84402
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Damn man. How do you find the time to fit so much awesome into each day?
I'm going to try cooking your chicken and sweet corn chowder for the flat mates tonight... so hopefully we'll get some impartial reviews.
EDIT: The waitakere ranges are pretty sweet Nokarot. Make sure you check them out if you're ever down this way, which I strongly suggest. You can take some photos for Plexa while you're at it.
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On December 06 2010 14:14 lac29 wrote:
Asian approach doesn't work well in a cookbook ... maybe if you were teaching someone in real life ... but I don't think it helps at all here.
You can easily write up a recipe based on what you like from what I wrote. I just gave him a basis on which he can start his own fried rice recipe. Plexa has done some cooking before and fried rice is something that you can pretty much see all the ingredients so estimating how much of what shouldn't be much of a problem. Fried rice is a broad recipe like a simple sandwich. If you've ever had a sandwich, you don't really need someone to tell you how much ham, cheese, and mayo or whatever to put in it. Fried rice just takes a few techniques that maybe some people may not know.
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Here's my favorite recipe (breakfast)
Dip (to be served with waffles or toast)
1 teaspoon cinnamon (maybe a little less)
4 teaspoons brown sugar
1 teaspoon sugar
2 teaspoons margarine (butter ruins it, and maybe use a little less)
pinch of maple syrup
microwave for 15-20 seconds
i haven't made this lately because i've been at a dorm, might be off
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There was another recipe post yesterday that was also pretty amazing. I almost think we need a cooking section on TL. Will definitely be trying some variations of those recipes soon.
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EPT
