Nektu's Cooking Corner

  • #261
    I believe I have now mastered the omelette.
  • #262
    No one in my family can cook, so I don't really have any fond memories regarding food. I don't really "enjoy" food as there's very little I actually like, my palate is pretty weird I guess.
    The question isn't why do I kill. The question is, why I don't kill everybody.
  • #263
    Il guess il contribute with something too :)

    Althou its not a Norwegian thing (il might contribute with some norwegian stuff later)

    its really simple and my favorite dessert :)

    Fried bananas with honey and butter:

    You need
    Bananas wich is brown colored, or you could say old?

    Put a lot of butter in the pan, then slice the bananas in 2 on the long side, let them warm up for like 30 sec, then put a lot of honey on them, let them fry/boil in the honey and butter for like 1-2 min on each side, and then put a litte bit of lime on them :)
    Serve them atonce, if its too hot, pour some milk on them or some vanilla sause.

    And sorry for the bad English
  • #264
    Baked apples with vanilla syrup
    8-10 eq. sized apples
    1/3 cupful walnut kernels
    3/2 cupful sugar
    vanilla, cinnamon according to taste
    50g butter

    How to prepare:
    Peel and carefully hollow the apples. Prepare a stuffing from the beaten butter, 3/4 cupful of sugar, crushed walnut kernels and cinnamon. Stuff the apples and place in a lined dish, pour over 1-2 spoonful of water and bake in a moderate oven. Serve cold, sweetened with syrup made from cupful of sugar, 1 cupful of water and vanilla. The same recipe may be used for quinces and pears.
  • #265
    Cranachan, Scottish traditional desert. This is a little like a trifle.

    60g pinhead oatmeal (and a scatter of brown sugar)
    150g Raspberries
    4 tablespoons Good malt whisky. (Glenlivet, Glenmorangie, Macallan, Glenfiddich all work well.)
    4 tablespoons runny Scottish honey, warmed.
    600mls double cream

    Toast the oatmeal in a frying pan with the sugar, being careful not to burn it.
    Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
    Serve in dessert glasses garnished with a few raspberries.
    "I don't hold with looking at the future... But now I think the future's looking at me. And I don't like its expression."
    Granny Weatherwax.
  • #266
    How have I been a member for so long and missed this topic? :
    Anyway, this is a good opportunity to try out my hand at this strange craft you call cooking. And keep them coming. I can hardly contain the dro... excitement. :]

    Ha. Bagstone.

  • #267
    I'm portuguese, and our recipes are famous world wide.

    They're mostly traditional recipes that include lots of boiled vegetables, mixed with rice and beans and what we call "enchidos", wich are the derivate from killing a pig and using it's meat and blood to fill their guts with.

    We're also famous for our great fish dishes, since we're mainly a coastal country. There's no other place where you'll eat better codfish then here. We literally have over 100 ways to cook it, and they are all simply delicious.

    As for myself, i often sample such delicacies at my parents house, while at my own place we usually make more practical meals, usually salted vegetables and plenty of grilled meats.
  • #268
    Where is Nektu, anyway? I need his advice on a good truffle oil and salt.
  • #269
    Here's one from the poison helix kitchen, and I swear, it's not poison.

    Chicken Tacos Barbacoa Style with avocado relish and ridiculous cream sauce.

    Time you need: Prep is about 35 minutes for everything, cooks slow, 3-4 hours. Make it on a sunday, reheats well.

    Stuff you need:

    For the chicken:

    4 Boneless/skinless Chicken breasts
    4 Cloves of garlic
    1 large spanish/yellow sweet onion
    2 bottles of Mexigermanic Lager or bock, I use shiner bock, it's delicious.
    3-4 Cups Chicken Stock
    Canned Chipotles in adobo sauce
    Cilantro, buy a bunch, you'll use a good bit in a combination of the sauce, relish, and chicken.
    2 limes
    Ground Cumin
    EV Olive oil

    For the Relish

    2 Haas avocados (Firm)
    1/2 Medium Red onion
    2 limes
    2 Serrano peppers
    1 Clove Garlic

    For the Sauce

    1 Pint Sour Cream
    1/2 Can Media Crema, It's condensed milk you can find at most chain grocery stores in the mexican/latino aisle
    1/4 cup of cilantro
    2 tablespoons cumin seed

    For the tacos.... Tortillas (I use soft corn tortillas), and random fixins... lettuce, shredded cheese, etc.

    Lets move on to prep.

    I'll try to keep this orderly and explain how i get it all done at roughly the same time. My Kung Fu is strong, so you may want to take care of prep first, but this dish really is not very difficult to prepare.

    In a medium Dutch Oven, Heat 3 tbsp of EV Olive oil over medium heat right up to the smoke point.

    While that's heating, Generously salt and pepper your breasts on both sides, and sprinkle LIGHTLY with ground cumin. I use maybe a teaspoon for all 4 breasts.

    Once your oil is ready, Sear the chicken until lightly browned on both sides. Searing isn't as hard as your Foodie dbag friend says it is. when you drop cool chicken into oil at the smoke point, it should stick to the cooking surface. When it freely comes off the surface easily, without pulling, it's good to go.

    While that's rolling, Chop the Sweet onion, peel, crush, and mince the garlic.

    Alright, when your chicken is done, remove it from the oil and set it aside, use a plate.

    Take your beer, pop the top, and drink it.

    Take another beer, deglaze the dutch oven with it and reduce by half. Add the Onion and garlic, cover, and let sweat for about 5-10 minutes.

    While that's working, de-stem and finely chop about 1 cup of cilantro and juice your two limes. You can use a food processor if you want.

    Pop your can of chipotles.

    Alright, it's decision making time. You can do this one of three ways, for mild, just take 2 tablespoons of the adobo sauce out of the can, it'll carry some of the flavor of the chipotles without a whole lot of spice. For medium, take 1 whole chipotle and 2 tablespoons of sauce, for hot, take 2-3 whole chipotles and 2 tablespoons of sauce. Up to you. The relish and sour cream sauce have a cooling effect when combined with the chicken, so the spice won't be overbearing, but some people just can't take hot.

    OK, the onions and garlic have sweat down, you've decided you want to set your mouth on fire (or not), and you're ready to go. Add the cilantro, 1 tablespoon of salt, the lime juice, the adobo sauce, 1 cup of chicken stock, and your personal, private number of chipotles to the mix and stir well. Take the chicken and nestle it into the mixture. Pour chicken stock over the chicken until it almost covers, turn the heat up and bring the whole shabang to a light boil, reduce heat, cover, and simmer for about 3 hours.

    Congratulations, you've just defeated the diablo 3 cooking beta.

    The sauce:

    In a small sautee pan, toast about 2 tablespoons of cumin seed. it'll turn from a light yellowish brown, to a burnt ochre.... you know, that one crayon in the box that noone ever used? yeah, that color. If it turns black, you've gone too far, turn around and go back.

    Process your cilantro (destem/chop) and whisk your crema and sour cream together into a mixing bowl. I use a citrus zester for this to get the cilantro extremely fine. Slowly add the cilantro and toasted seed, whisk until smooth, cover, and chill.

    The relish:

    This stuff is retarded good. I normally chew through half a bag of tortilla chips while i making a batch of this stuff.... it's amazing.

    ok, pit and dice your avocados into 1/2 inch cubes. dump em into a large mixing bowl.

    Juice your limes into a food processor.

    Destem about a handful of cilantro. Throw it into the processor.

    Crush and coarsely chop the carlic clove. Throw it into the processor.

    take your serrano peppers, cut them in half lengthwise, de-vein and de-seed them. Easy to do with a spoon. Throw them into the processor.

    Coarsely chop your half red onion. Throw it in the processor.

    add about a teaspoon of salt and crank that bad boy up.

    You don't want to liquefy this stuff, pulse until it still has peices, but they're reasonably small.

    Mix this concoction with the avocado cubes and try it. add salt to taste. I usually add about a tablespoon before it's over and done with, but you may like less, or more. Who am i to tell you about arterial health?

    Get this stuff into the refrigerator and start cleaning.

    Phase 2 is complete.

    Go back and turn your chicken over every now and then in the braising liquid. I normally go in about every 30-45 minutes. At about 3 hours, remove the lid and carefully remove the chipotles. Then using tongs, or a fork, shred the chicken while still in the pot. it should come right apart with no effort. Leave the heat on low and let the chicken absorb the rest of the liquid keep a pretty good eye on it as this may take 10 minutes, it may take 5. you don't wanna let this stuff dry out, but you don't want it all liquidy either. find your happy medium.

    I'm not gonna tell you how to assemble tacos.... google it if you don't know.

    and enjoy.
  • #270
    You probably copied and pasted that whole thing. And everyone knows the best Mexican food requires no recipe.
  • #271
    Quote from Siaynoq

    everyone knows the best Mexican food requires no recipe.

    I, for one, had no fucking idea.
    Ne frustra vixisse videar.
  • #272
    Then go back to your Taco Bell. I hear they have a new taco there made with Doritos. Probably right up your alley.
  • #273
    They don't have shops in Denmark, and I never eat fastfood. Let me know how that taco is though.
    Ne frustra vixisse videar.
  • #274
    At any rate, now you know.
  • #275
    Alright man.
    Ne frustra vixisse videar.
  • #276
    Quote from Siaynoq

    Where is Nektu, anyway? I need his advice on a good truffle oil and salt.

    I've been working some rediculous hours at work. What do you want/need to know?

    First tip I'll give you is that too much truffle oil can overpower anything. I'll utilize it in Tomato Bisque, and a good Velvet Spinach soup. You can even add a little to a mushroom soup as well.

    Salt? I prefer Kosher salt to anything. Sea salt is alright, but I find I need more of it when cooking. Table salt is alright, but mot prefered when cooking.

    As for the type of Truffle oil, I'll have to see what I use. It's not overly expensive, but it isn't cheap. Some of your better oils can get very pricey.

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  • #277
    There is a truffle salt that İ want also though. Can you recommend any particular brand? I love how just a lıttle bıt of truffle salt on some eggs or ın some soup can add thıs earthy buttery flavor.
  • #278
    I've never used truffle salt personally. But I may know of a few people who have. Hell, I've never even heard of it before. Hmmm......

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  • #279
    I got a question, maybe someone can answer -

    I'm trying to get into eating various kinds of greens (collard, mustard, kale, etc). I have a pretty good recipe for collards, but I'm looking for more recipes. Preferably ones that aren't loaded down with high fat sauces (not that I have anything against it, just it defeats the purpose, imo).

  • #280
    Better watch it, Nektu, you grubslinger you! There's a new chef in town and her name is Kierpanda!

    That's if anybody still comes to this thread anymore.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
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