|
|
|
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. 
|
Thanks from a self-catered student!
|
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...
|
17050 Posts
I think it's missing some \includegraphics 
Besides that, pretty epic :D
|
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.
|
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 /,,/
|
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 )
|
This is pretty awesome! As an aspiring cook myself I need all the good recipes I can get my hands on!
|
Thanks for reminding me of that sushi post =).
|
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.
|
cool i need to go shopping soon so now i have some new stuff to try
|
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
|
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.
|
great! perfect timing for first year in college
|
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!
|
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...
|
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
|
Latex typesetting looks delicious. Also the recipes are looking good too, I will have to try some.
|
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.
|
|
|
|
|
|
EPT
