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Requizen
United States33802 Posts
On October 29 2013 01:49 Ketara wrote: Baking is way easier than cooking dude. Baking you just follow the recipe as literally as possible. When you're cooking you have to wing it sometimes. What does she like to eat? umm..... food + Show Spoiler + I'm not very good at this | ||
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Ketara
United States15065 Posts
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Requizen
United States33802 Posts
On October 29 2013 01:53 Ketara wrote: Does she like meat? Salads? Western food like steaks and burgers? Eastern food like curries and etc? Spicy food? What ethnicity is she. Etc etc. She's Chinese, but she seems to like everything. We've gotten sushi, burgers, chinese food, smoothies, etc. She doesn't like overly spicy stuff, but she's not the type of girl who just eats salads. I was thinking like Chicken Alfredo or something. | ||
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Doctorbeat
Netherlands13241 Posts
Three course meal. First dish, don't make a soup. Make something with veggies. Salad or maybe stuffed mushrooms/bell peppers/tomatoes roasted in oven. Main dish, just prepare some meat. Any schmuck can cook a steak perfectly, you just have to follow the pointers. Can be a roast or fish or chicken too. Serve with some fitting veggies and maybe a bit of potato (mash can be great with steak). Dessert: Creme Brulee. Extremely easy to make, and for a lot of chicks very impressive. Best tip I can give you is to at least make the whole meal once before you present it to someone else and taste it. I never improvise when I want to impress someone. | ||
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GhandiEAGLE
United States20754 Posts
Simple as fuck, and never fails. Also delicious. Do eet | ||
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UniversalSnip
9871 Posts
You need to prep everything you can before you start time sensitive parts, and if you deviate from your recipe A) never do it as a shortcut B) stop and think about it and if a voice in the back of your head says no, don't do it. That's basically all you need. Professional cooks are pros because they do this stuff without the book, extremely quickly, under intense time pressures, all day long almost every day. Everything that makes it difficult for them does not apply to you. | ||
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Sponkz
Denmark4564 Posts
On October 29 2013 01:56 Requizen wrote: She's Chinese, but she seems to like everything. We've gotten sushi, burgers, chinese food, smoothies, etc. She doesn't like overly spicy stuff, but she's not the type of girl who just eats salads. I was thinking like Chicken Alfredo or something. Since you brought chicken up do this: Get some chicken breasts preferably. Pack them into aluminum foils together with garlic, tomatoes and whatever you can come up with. Smack that shit in the oven for 30 min and voila, easy delicious food. Serve it with potato salad. | ||
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Ketara
United States15065 Posts
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Doctorbeat
Netherlands13241 Posts
On October 29 2013 02:02 UniversalSnip wrote: Cooking just a few things infrequently with relatively little time pressure is really easy. I'm far from a talented cook and I've made massive, reasonably complex dinners to feed 10 people. It took me literally all day from when I woke up to when it was served but it wasn't difficult. You need to prep everything you can before you start time sensitive parts, and if you deviate from your recipe A) never do it as a shortcut B) stop and think about it and if a voice in the back of your head says no, don't do it. That's basically all you need. Professional cooks are pros because they do this stuff without the book, extremely quickly, under intense time pressures, all day long almost every day. Everything that makes it difficult for them does not apply to you. Good advice. Oh and taste while you're cooking. | ||
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Requizen
United States33802 Posts
Thank you though | ||
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GhandiEAGLE
United States20754 Posts
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Cixah
United States11285 Posts
On October 29 2013 01:59 GhandiEAGLE wrote: http://www.youtube.com/watch?v=PUP7U5vTMM0 Simple as fuck, and never fails. Also delicious. Do eet Does he do more of these? I need more of these in my life. | ||
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Ketara
United States15065 Posts
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Alaric
France45622 Posts
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Ketara
United States15065 Posts
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Requizen
United States33802 Posts
On October 29 2013 02:11 Alaric wrote: When you guys talk about canned food, haven't you ever tried making steak, noodles, pancakes, stuff like that? O_o My dad is the best non-professional chef I know. I never let him teach me and now I suffer qq | ||
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ComaDose
Canada10357 Posts
Just make your rice and stir in some sauce. And fry some veggies and meat in a pan with more sauce. Its easy to lay out the rice then put a pile of stir fry on top to have it taste and look delicious. | ||
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Cixah
United States11285 Posts
On October 29 2013 02:14 ComaDose wrote: Easy meal? Stir fry on top of rice! Just make your rice and stir in some sauce. And fry some veggies and meat in a pan with more sauce. Its easy to lay out the rice then put a pile of stir fry on top to have it taste and look delicious. www.youtube.com/watch?v=PUP7U5vTMM0# Relevant. | ||
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Zess
Adun Toridas!9144 Posts
On October 29 2013 01:38 Requizen wrote: Any chefs in TL LoL OT GD? The number one thing to cooking well is starting with quality ingredients. I've pretty much resorted to "apathy" food because I don't have time to sit around boiling jus to get a reduction. Sauceless Italian pasta is ridiculously easy (impossible to screw up) and will be phenomenal as long as you have the right ingredients. Pasta (for 2): 2 handfuls of pasta (fresh is better, but dry is more affordable) Eyeball 4-5 Tbps e.v. olive oil (make sure it has an import label)*** 2 handfuls rough chopped parsley (substitute 1 handful of dried parsley flakes) A block of pecorino romano (I prefer the fattier/saltier taste) or parmigiano-reggiano (king of cheese) for grating. make sure it has an import label*** The *** ones make up almost all of the flavor so you need excellent olive oil and cheese. Ones with import labels are less risky because they're under strict quality controls. If you know of a local olive oil that doesn't taste like factory then go with that. You want it to be mellow yet full bodied. Anyways the cooking part is hilariously easy. 1. Put water in a pot. 2. Put lots of salt in it. It should taste like the ocean 3. Heat it up (you don't have to boil it; higher heat is less and less efficient but does cook faster. Also a heavy rolling boil means you don't have to stir as much) 4. Cook (i.e. dump it into the water and stir sometimes) your pasta 1-2 mins less than what the packaging says. If you like soft pasta then I guess you can go the full duration, but the pasta is the backbone of this dish and theres no high fructose corn syrup Prego to mask it so wimpy pasta makes wimpy dish. The easiest way to tell for doneness is pull out a strand and taste it. Eating while you cook is delicious as long as you don't have an infectious disease. 5. Whisk the olive oil and parsley together in a bowl (the oil stops the parsley from clumping making it easier to spread in the pasta) 6. Add the pasta and mix thoroughly 7. Split and plate the pasta 8. Very very very generously top with fresh grated cheese If you want to go really fancy top the pasta with scallops Scallops (for 2): 5-10 scallops depending on size*** Salt Pepper Butter (optional) Garlic (optional) Rosemary (optional) 1. Prepare your scallops*** 2. Heat a pan. Cast iron skilelts are best. Add cooking oil if you're not using butter 3. Add your butter and add garlic to the side of pan. You don't want to cook on the garlic but you do want some of the garlic flavor compounds to join your oil. Same with the rosemary. Aromatics are nice. 4. Season your scallops right before they hit the pan. Sea salt is better. Fresh ground pepper is better. 5. Sear scallops for 45s to 90s on each side depending on size and pan (the better the pan the less time you need to develop a good enough sear). 6. Flip them until they're done. The more you flip the more evenly they'll cook (but the more effort it takes). They're done when they're no longer translucent. 7. Your pasta should've finished at most 3 mins prior (cooking is almost all about timing). Top the pasta with scallops. 8. Optional. Add a sprig of rosemary to the hot butter pan briefly. Just as it colors, take it off to garnish the scallops. *** Choosing scallops: - Dry packed > wet. Wet scallops are packed in garbage chemicals but more importantly have less robust flavor. Dry scallops need to be soaked in water before seasoning and cooking. Wet scallops should be soaked in water multiple times to wash out the random bleach and whitening agents they put in there. After wetting/soaking/washing scallops dry them again (lol I know right? this is to get rid of excess surface water so they sear better) - Fresh ~ Frozen. Fresh ones are generally better, unless you live nowhere near a body of water and buy from a questionable grocer. If there is a fishmonger nearby buy fresh from them. Otherwise buy frozen or previously frozen ones from Costco. Sam's Club is full of cancer. - Sea scallops ~ bay scallops. Sea scallops are bigger and fry nicer. They're also farmed in an extremely ecology unfriendly way (sadface.jpg). Bay scallops are smaller but some say have more robust flavor. They're usually farmed in farms which are also environment unfriendly but at least harvesting them doesn't involve dragging a huge chain along the ocean floor. Diver scallops are sea scallops farmed individually. They are the best of both worlds but also cost a million dollars. GLHF | ||
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Ketara
United States15065 Posts
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