EPT[H] Food Perfection - Page 2
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Pwnographics
New Zealand1097 Posts
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Peekay.switch
Canada285 Posts
 What's really awesome is cooking pork in beer for 3+ hours! I'm not at my place but I'll definitely drop some ideas for recipes tonight, | ||
Plexa
Aotearoa39261 Posts
Don't expect it to be cheap  we usually spend between $50-70 there depending on drinks/appetisers.I will recommend the flaming chicken (C1 on the menu), even if its just one time because seeing your food on fire makes it awesome (plus it tastes great). Nua thai village is good too (gfs favourite - C10 i think?), I usually get the cashew chicken one (C2? not sure) because I can't finish the flaming chicken haha. We always get satay appetisers but on your first time get the mixed platter | ||
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FranzP
France270 Posts
http://www.teamliquid.net/forum/search.php?q=the ghetto cook | ||
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Suc
Australia1569 Posts
-It's basically sundried capsicum (or grilled in the oven for a while on lowish heat), a butt load of olive oil, some parsley, basil and I think garlic (not sure). Anyway, when you chuck that on some bread (we mostly use ciabatta or some pane di casa from my nonna) it is godly, it looks somewhat similar to the left bread in your top picture. -I must highly recommend you going for making your own pasta, since you seem to like your pasta; it's quite easy to make (if you have some time spare, which you might not) and pretty much always tastes better than any shop pasta. The easiest to make is probably fettuccine since you just make the dough, roll it and then crank it through a machine (or only use a knife if you're gosu). My favourites, which are a bit harder would have to be gnocchi and lupini/orechiette, but fettuccine is still awesome. If you do want these, I could get the recipes (the capsicum thing is really easy) and maybe some traditional sauces too :D | ||
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Plexa
Aotearoa39261 Posts
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Kipsate
Netherlands45349 Posts
![[image loading]](http://i.imgur.com/eR5Yj.jpg) Oyster Sauce, if it doesn't taste like anything, use this and voila it will taste like something I am a student now so I don't have alot of time etc but its an easy solution. also Soy Sauce goes with everything Fried rice is also good the best thing is that you can add whatever you want, make it as luxerous or as simple as you want. What I also do is I marinate my meat, this makes it(ofcourse) taste very differently and it won't even take that long for example you can marinate with some Sugar Soy sauce Cooking wine(rum works) Sesame oil You can marinate it for 5 minutes only and you are ready to fry it, excellent for a student. | ||
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Aphasie
Norway474 Posts
However, it's quite a time investment. I cooked it last friday and considered making a blog about it, but i dont have a camera and not enough time. All together i think i spent 3,5 hours, though most of the times you can just let it boil by it self and do the occasional tasting. The basic recipe is letting a rooster/hen simmer in wine, bacon, thyme, laurel, cognac, champignon, shallots (or other small onions) and loads of black pepper and salt. Its quite simply the best thing you'll ever taste. It is however a hard balancing act, letting the wine, rooster and other ingredients get their flavor (produces a sour-salty sauce rich in taste), while getting the hen tender and not cooking the shallots to pieces. Its worth the effort even on the first try, but it has so much room for improvement. I can type it up if you want to try it out. Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good. Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy. | ||
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stanik
Canada213 Posts
On September 21 2011 00:22 Plexa wrote: Agreed on homemade pasta > real pasta, but as a student - my time is limited Fresh pasta that you can find in a supermarket is a pretty good trade off and at a reasonable price. It also saves time in prep because the noodles are ready in a few minutes vs 10+. | ||
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firexfred
United States78 Posts
You can use the red sauce that you already have perfected and then add toppings to your liking. But remember, it is all in the dough. As a student it is super cheap and easy, plus, it gets you in to the whole world of various flours. It took me almost a year of once a week pizza to finally perfect my dough recipe but now it is a huge hit with friends | ||
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MCDayC
United Kingdom14464 Posts
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MCDayC
United Kingdom14464 Posts
I have my own ideas, but I'd love to see the official TL take on sandwiches. (The previous post was meant in jest) | ||
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TimmyMac
Canada499 Posts
On September 20 2011 22:17 Plexa wrote: Oh god don't get me started about bread. I got a breadmaker this year and I have been trying to devise what makes a good loaf and I have been failing miserably. Bah! Put away the breadmaker to start. I've never gotten a passable loaf out of one of those things. | ||
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Rayzorblade
United States1172 Posts
Whenever I get in a rut -- say I'm cooking the same dishes too frequently -- I just go to the supermarket and try to buy the most random things possible. One way I do this is just by purchasing the items that are on sale in the meat department and vegetable department. This ensures that you get quite an assortment. Then -- let your creativity run wild! My assumption is that you have many of the basic cooking techniques down, so experiment. Test your palette and the combination of flavors. You'll be pleasantly surprised -- and have the satisfaction of having cooked your OWN recipe! Often, though, once I get the items I look online for a combination/flavor profile and try to imitate it. Very fun way to learn new recipes and create your own. Cheers! <3 | ||
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aidnai
United States1159 Posts
On September 20 2011 22:17 Plexa wrote: Oh god don't get me started about bread. I got a breadmaker this year and I have been trying to devise what makes a good loaf and I have been failing miserably. Bah! You can use the bread machine for mixing and rising, then pull the dough out and bake it yourself. That seems to give dramatically better results for me at least. I've been working on sauces too. Have you done anything with sweet/spicy? I made a sauce for some fish filets that was mostly based on chicken stock, red chile oil/paste, and brown corn syrup. I also used lowry's seasoned salt and chinese five spice mix to spice it up a bit, and it came out pretty nice. When I lived in Shanghai, sweet/sour was the most common flavor combo in sauces. (black) rice vinegar and regular refined sugar... soy sauce for sodium content and fish sauce or other spices for flavor. Although I'm not really a sweet tooth and don't like most candies, I do like incorporating sweet flavors such as fruits into my cooking. Like mandarin oranges in a salad, or sometimes more exotic. Maybe you can run with some of those ideas... | ||
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prplhz
Denmark8045 Posts
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Cfood
United States46 Posts
As for what to do next, what i like to do when i experiment with a new style is choose a region of the world and try to prepare a traditional dish from that region. He last time i did this i ended up with some fantastic German style soft pretzels and home made horse raddish mustard. The experimental part for me was the mustard. I have always hated American yellow mustard and wanted to make it from scratch to see if it was still awful. Which is pretty much what you said you like to do. Inspiration born out of despise. Another method i have used when wanting to experiment was to just show up in the grocery and pick an ingredient I've never used before, Iron Chef style, and made a meal from it. This is how i taught myself to make cajun style gumbo as well as potato and leeks soup. Partially blind experimentation cab be surprisingly effective at getting you out of your comfort zone. I hope this post helps! Gl hf. ^^ | ||
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Plexa
Aotearoa39261 Posts
On September 21 2011 00:56 Aphasie wrote: Edit: And i also have the most amazing Spaghetti Carbonara recipe too! An exchange student from Rome taught it to me. Easy, yet incredibly good. Basically: You take two egg's whip 'em together in a bowl. Add a handful of parmesan, some/a lot of black pepper and maybe some salt. You simmer 3 shallots in a lot of olive oil until they are soft and silvery (if you cook on too high heat and they get brown you have to discard them). Then fry as much bacon as you want, i prefer using real pieces of bacon (the ones you cut yourself.). Then cook the pasta, i prefer using penne, but my local store only has a good type of spaghetti - that is made by some italian company (Lorenzo) rather than a norwegian dingbat. When the pasta is al dente, add the shallots and all the oil (adds so much flavor) and the egg-mixture and bacon. Mix it. (And if you're cooking for two or more, you might wanna save some bacon on the side - nothing as irritating as having the first portion of a Carbonara when all the bacon is on the bottom of the kettle) Season with more pepper and/or parmesan. Voila! Friggin amazing pasta. Easy peasy lemon squeezy. Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same | ||
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Passion
Netherlands1486 Posts
On June 14 2013 13:23 Plexa wrote: Not sure how many people will see this, but I've been making this occasionally for the past 1.5 years and it's pretty damn amazing. It's one of my go-to pasta recipes when I need something thats filling and satisfying I do use grapeseed oil as opposed to olive oil (as I really dislike the taste of olive oil) and sometimes cook the bacon with the oil before adding the shallots to give an extra oomph to the flavour the oil brings. Adding cream to the egg mixture also ups the luxury of the dish and can make the texture truly incredible. Word of warning: you don't want to cook the eggs too much else it'll end up as scrambled eggs + pasta - still tasty, but it's just not the same You don't cook the eggs at all... | ||
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NarutO
Germany18839 Posts
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