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 Now online (1)welt ...and 110 guests Last 5 registered Oplandisks nothingstar N_loop yipe foxtrotromeo Browse members... |
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Members 8025Messages 2615149 Today 12 Topics 127629 |
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rice |
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Gotta Be KD (kraft dinner) and Bacon |
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hot dog |
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eggs, hamburgers, hot dogs, pizza. it's the only thing i can "cook" :-) does heating microwave food count as "cooking"? :-) |
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i don't like to cook :p |
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i would say that my favorite thing to cook would be sauces. i really like making sauces from scratch with a good veal or chicken stock. the secret is always in the sauce. to make a good sauce: take veal bones, roast them in the oven at 225^C, and when they get brown, take them out. make sure they do not burn, because this will bring a bitter taste unto the stock. also, roast 2 carrots, one celery stock, one or two onions, a leek. make sure thy get nice and brown, too. put the bones in a pot (a nice big stock pot). fill with water to cover the bones. bring this to a boil, and then when it gets to a boil, reduce the heat to a gentle simmer, and add the vegetables. besides the roasted vegetables, add garlic, pepper corns, mushroom trimmings, thyme, rosemary, parsley, tomato paste, and a bayleaf or two. keep this mixture simmering for 24 hours. make sure the stock is not BOILING, but rather just simmering, so that a bubble comes up every now and again. strain this mixture through an exceptionally fine strainer (i like to use a dishcloth), and cool it down. when it cools in the fridge, the fat will congeal on top, and you can scrape this off. then your stock is very gelatinous. if you want, you can use this as a soup base, or you can "reduce" it, to concentrate the flavours, and make it extra gelatinous, which gives a good body to the sauce. i like to reduce my stock by about 90%, making a very concentrated stock. this makes a good base for sauce. joey |
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grilled zucchini red peppers and onions with pork chops marinated in olive oil garlic salt pepper and balsamic vinegar ginger almond chicken stir fry curry w/ basmati rice omelet with leftover curry and basmati rice french bread pizza with artichoke hearts and smoked salmon live a little |
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fleetmouse, we are on the same page. |
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and funnily enough, in the same city. ever eaten at any nice restos here? |
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i can't really cook, but i can make a mean bowl of kraft easy mac. |
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dead babies |
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grilled cheese sandwhiches |
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i'll elaborate a lil' more: microwave hot dogs =p big eric (tuna on toast w/ melted cheese, mayo, & relish) udon noodle packs canned soup i would like to figure out how to cook up more greek & japanese styles of cuisine =) |
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shxt that doesnt require much preparation and clean up. |
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I like making Ramen Noodles. |
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I can't even boil water... the best thing I can ''cook'' is Toaster Strudels. I'm damn good at making peanut butter sandwiches, though. |
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pancakes with lemon and soft brown sugar (x 6) (bet thats made you hungry) (shit, its made me hungry, and i have to go to bed now, grrr) |
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I make a mean egg and cheese english muffin, also enjoy cooking fish, mostly salmon and alaskan perch |
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hey joey Montreal resto digression follows soup and noodles yesterday the usual Gen Tao cluckcluck ganges friday night nothing to write home about had my wedding reception at Bice this summer, it's kinda underwhelming hong kong house is pretty damn good B and M vegetarian pizza holy shit that's good stuff the original(?) arahova on St Viateur anything cheap,tasty and filling (Fuck I am starting to capitalize and use punctuation again, so much for that little affectation) |
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french toast |
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oh lord.... i can cook anything you can think of i can make everything from scratch microwave is used to HEAT or MELT or THAW i was about to go to FCI |
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pancakes |
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hmmm coffee pancakes |
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rice and curries |
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ROTF! Coffee pancakes!!!!! put coffee ground IN with the pancake mix! dude you're a genius! |
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stick around mr bond, things are really starting to...cook! so to answer the question, um, toast. |
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yesterday I cooked cod steaks wrapped in pancetta on a bed of pine nuts and green beans. Fucking lush! I grew the green beans too. |
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Barbeque stuff, like steak, sausages, etc. |
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anything with chicken and curry (red, green, massama, panaeng)... thai food is defininately my favorite at the moment. *looking forward to lunchbreak* :) |
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I've only tried it with instant coffee, but I think it might be worth making a plunger brew and getting some real caffine levels happening in the mix |
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i cannot bbq i cannot cook i will not cook a steak i will not cook a meal for i will only mic your din well k that didnt rhyme...but you get the idea |
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dael: what is plunger brew? |
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a plunger brew is coffee made using a plunger or pot (filter system), as opposed to instant which is simply adding coffee powder to your coffee cup, the latter has far less caffine levels |
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Goulash...... |
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Fresh pizza! I love making the dough! btw: Nice avatar Tonepusher! What is it? |
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that is called a "french press" |
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"Toast is the national dish of Australia" Omelettes |
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Today, I am home sick, so I decided to experiment. Eggs, Rice, 1 T of soy sauce, 1/4 c. of onion, 1 minced green bean. Thrown everything into a frying pan, and cok until brown. Toss it into a bowl, and then get some chicken. Cook the chicken in the grease left over from the other stuff, then when done, add to the rice/egg/whatever. It was mighty tasty. |
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i try to avoid it. noodles if i cant. |
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That's what they serve in a Chinese restaurant! and tasty it is! |
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i'm not a fantastic cook nor am i unfamiliar with pots & pans. my favourite thing to cook however.....and i cook it almost every single DAY .......is *drum roll please* HASHBROWNS!! |
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i'm making chili right now. and as for fleetmouse, I'd recommend these restos: good fries: Mondo Fritz, on st. laurent near schwartz. good chinese: Delices Flamboyant, on st. laurent, close to prince arthur. good expensive: Toqué, Mediterraneo, Chorus, and I hear AREA is good. I used to work at Mediterraneo, they have the same owners as bice. when at mediterraneo, take the foie gras, it is to die for. and toqué, take the menu dégustation, it wins the war on drugs. good sushi: atami, côte des neiges and édouard montpetit (I'm going to eat there tonight) good mexican: nowhere in the city (okay, cactus is alright, st denis mont royal) good beer: bières et compagnie, on st laurent near prince arthur, and also on st denis near rachel or soemthing. good bistro: Leméac (I did my stage there) and so on... joey |
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na yeah, supreme, fresh pizza totally wins the war on drugs. my sister makes wicked fresh pizza, beats that take out any day of the week. i also like to make stir fry's nowadays. lots of vegetables with some tofu or a piece of meat and curry sauce, or chinese chili sauce, etc. and my other dish of the year is funky pasta. i like to make penne and rotini with all kinds of creamy and rich sauces, and plenty of vegetables. also, slab bacon cooked crispy is nice with pasta. joey |
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i make a mean cup of noodles i can make ramen, cereal, and cup of noodles, oh yeah and i can microwave things i'm an iron chef |
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Pasta. |
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Hm, I will check out Deli Flamboyant; always on the lookout for good chinese. Try the house rice at Hong Kong House--when gweilo order it the waiters are obliged to say "that have-a livah, stomach". Foie gras at Mediterraneo hmmmkay when I'm feeling in the mood... I'm guessing you don't get much of a portion yes? Like I say I wasn't bowled over by what Bice served at my reception but this other time we had grilled vegetables, fried squid and blackened mahi, quite nice. What u think of Kaizen for sushi? It's the only "good" place I've been to for sushi. My favorite place for beer is my place after buying some Newcastle Browns at the SAQ. :-) |
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Mostly vegie burgers and chips followed by a chocolate milkshake mmmm |
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followed by Jelly Babies Ofcourse! |
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I can cook almost anything , its easy if you have a recepie. The only thing that can be a hassle is the basics like not cooking the potatoes for to long , its the fancy stuff that is easy. I always try to make it look nice even if im only cooking to myself and even if its something really simple like an omelete , i always have to arrange it nice and decorate it like a little artwork hehe! Baking is harder , i always fail! Like Joey i enjoy making a nice sauce. I find it easiest to make sauses for fish. And if i catch a fish i smoke it in my little portable smoker (is that what its called?) Redvine sauce is my alltime favorite i think(not for fish hehe).I could almost drink it out of a bottle (eeew!!) I cook alot with my mom , she subscribes to this great cooking mag and every weekend we pick a recipe and cook our asses off!!!haha! |
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human flesh |
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