Nektu's Cooking Corner

  • #181
    Quote from Don_guillotine

    Figured I could contribute as well.


    Perhaps the World's best tomato soup

    You'll need

    • about 800 grams of crushed tomatoes
    • (a packet of) bacon
    • a big onion
    • (garlic according to your taste)
    • a stock cube (or the equivalent you prefer yourself)
    • Some white pepper
    • salt
    • (teaspoonful of sugar)
    • 2 deciliters of cream

    Put the crushed tomatoes into a pot. Chop bacon, onion and garlic into small pieces and brown them. Add them into the pot with the tomatoes.

    Add the stock cube, white pepper, and if necessary - some salt. I also prefer to add about a teaspoonful of sugar.

    Let it bubble slowly for at least two hours (do not burn it!). The time is the key ingredient for this, any less than two hours will diminish the taste.

    Add the cream, boil it up quickly, and you're done.


    Should serve for two.


    Pretty easy to make, but it's absolutely delicious.


    This is amazing. Thanks for the post! Vouch this recipe!
    Respectful is a strong word...
  • #182
    Quote from Lt. Venom

    What about stuff that is commonly found in the kitchen?

    Also, here is a great link that all dog lovers/owners should read.

    http://pets.webmd.com/dogs/slideshow-foods-your-dog-should-never-eat#

    Those are things commonly found in, well, my kitchen. Especially the char when it is in season. But, other things would be just a nice pinch of seafood seasoning sprinkled on during grilling and a nice balsamic vinegar syrup drizzles over it.



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  • #183
    Hey Nektu! Awesome to see you decided to make a thread like this. When I move into my house in Ottawa for University, I'll probably have to learn how to cook some stuff (because I can't stand eating a lot of Kraft Dinner). So one major thing I absoltely love to eat is good, delicious bread. I just wanted to know if you had any recipies for white bread? Anything like buttermilk, banana (ok, that isn't white bread, but its an exception) and maybe something a bit more out-there that may taste really good, although I warn you - I am a picky eater. D:


    One becomes strong when they are fighting to protect someone close to them... - Shiro Haku
  • #184
    What about Zucchini Bread? It's AWESOME!!!
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #185
    Zucchini bread is awesome!


    Venture out Ully, new place means new choices, new tastes and new adventures.
    Smiling is infectious.

    Give, expecting nothing thereof. ------------ BoD - Come have some fun!
    Folks will always come and go, so enjoy them while they're meant to be in your life.

  • #186
    Baked macaroni and cheese!

    • 1/2 Cup Milk (I use whole, but 2% works fine!)
    • A few (3 or four) heaping cereal spoons of flour (I prefer white)
    • A pinch of salt and pepper
    • 2 Cups of Macaroni Noodles (or more, if you want)
    • Butter, lots of it (I just use Smart Balance, it makes me feel better about the Trans Fat in the cheese and all the calories and carbohydrates and it smells AWESOME imo. Or just use regular butter.)
    • As much cheese as you can handle, I prefer sharp white cheddar (it tastes great and has the nicest golden-brown color when baked!)
    • Bread crumbs! (store-bought or made yourself)

    Directions:

    1. You need two pans, one for the macaroni and one for the cheese sauce. The cheese sauce pan should be fairly small, and the macaroni pan should be large enough for all your noodles and about three or four times the noodles' height worth of water. Set the macaroni pan on high and put the lid on to get the water boiling quickly (and no, the macaroni does not go in until the water is boiling.) You can set that and forget it for a little while while you work on your sauce.
    2. Put about half a tablespoon of butter in the bottom of the sauce pan and get it to melt, then pour in the 1/2 cup milk. Stir it briskly with a whisk for a little while to mix in the butter (kind of pointless, but I like to, anyway), and then add the flour. Now, this is very important- do this or your sauce will burn! Mix the sauce quickly with your trusty whisk. After a few minutes or so it should begin to become more like a gel (and becomes a bit thicker, harder to stir). At this point, add as much cheese as you want to the sauce and turn off the heat on the sauce pan. Mix it with a regular large spoon for a while and mash it all up, and then stir it heavily with your whisk until you can't see a single clump. If it is far too thick to move around in the pan on its own accord when you move the pan about, then you should slowly add more milk into the sauce until it's less viscous. This might take a little while, and if it isn't working well, heat it for about a minute (while mixing). Eventually, it should be a nice, consistent cheese sauce. Now, stir in a little salt and pepper for extra flavor. And add more butter. Butter makes everything taste good.
    3. Back to the macaroni:
    4. Once the macaroni pan reaches boiling point, remove the lid and pour in all your macaroni. You will now have to wait, stirring occasionally, until the noodles engorge a bit and fill up the extra water space. The macaroni brand I use usually takes 18-20 minutes to reach perfection, and this may vary based on your noodles. Do not leave the macaroni going too long or it will become floppy and gross, and it will turn into paste during the baking process.
    5. Once the macaroni is ready, strain the macaroni, put a large clump of butter in the now-empty macaroni pan, pour back in the macaroni into the pan, stir it up with the butter, add most (BUT NOT ALL) of the cheese sauce (and maybe some more cheese for good taste). Now, pour all of your macaroni in to either a large bowel or a large, deep dish (depending on how much you've prepared). If you desire, at various depths sprinkle in more cheese to get a more thorough taste. If you only made a bowel or two, the next step can be easily done in a toaster oven. Otherwise, you're going to have to use your oven.
    6. Pour the remaining cheese sauce over the bowel(s) or deep dish of macaroni, sprinkle it lightly with bread crumbs, and sprinkle on some more cheese. This makes the top sinfully delicious. Put in the oven or toaster oven on a light setting until the sprinkled cheese kind of melts and goldens and the bread crumbs do likewise. Take out with oven mitts or something, let it set somewhere for about five minutes (depending on how much you made), and dish it out or chow down.

    /a tribute to macaroni, the most godly thing on earth.

    I figured all of this out on my own by accident when I was making some cookies for Christmas a while back and developed it from there. Results may vary :xD:
  • #187
    Sounds like a good recipe but Bowl is how it's spelled. Not bowel which is your anus and bowel movement is crapping.

    And this is godly!

    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #188
    Maggie, you just had to post that after I said I don't want to eat Kraft dinner every meal this year, didn't you? :P

    I really should have mentioned this too, sorry guys: I'm a bread purist. Fruits and Veggies do not belong in bread. Seeds are acceptable. Now that I think of it, now any amazingly awesome Poppy-seed bread recipies, Nektu?! :D


    One becomes strong when they are fighting to protect someone close to them... - Shiro Haku
  • #189
    Heres an easy way to impress your girlfriend:

    2 salmon fillets
    Potatoes
    Broccoli
    Lemon


    Season the salmon, boil the potatoes with the broccoli in one pot. When its almost ready, fry the salmon on preferably a grill pan but regular pan is fine. Mash the potatoes and broccoli, add salt to taste. You can also add a little milk or butter or whatever u have to make it a bit creamy. Put the mash on a dish, put the salmon on top of it and squeeze on the lemon. Then light a candle and pour 2 glasses of red wine.

    Its a million times easier to prepare than mac and cheese, a million times tastier and a million times healthier and might even get u laid. Score! :thumbsup:
    ☆ ✮ ✯
  • #190

    This is rattlesnake. Ate some while in Arizona. Tried to catch a few of my own to cook, but it was too hot the night we went out looking for them, 103F at 9:30pm to be exact. But, my brother-in-law had some at the house already.

    The best way to eat this is to prepare it like it was chicken. That's right, chicken. Even tastes similar.

    After you've gutted, skinned and cut the head off, cut it into sections like shown above. Toss in flour that has been seasoned with pepper, and cook in a skillet that has canola oil in it. Just like doing fried chicken without a deep fryer. Serve with whatever.

    If you have the time, you can render the meat from the spine and the ribs before cooking, but it's a long process to do so. That is why places that have this on their menu sell it for so much.

    The best way to eat it after cooking, is just run your teeth down the ribs starting at the spine and literally tearing the meat off that way. One person could eat a 6 foot rattler themselves, like I did. But be carful not to eat the rib bones.



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  • #191
    I have a craving for peanut butter cookies. Would anybody have any delicious suggestions for recipes? I prefer if the cookies melt in the mouth as an orgy takes place on the tongue.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #192
    I guess I can kind of ,,,, ask for a recipe here?

    if im satisfied with what I get maybe il contribute some of my favs ^^

    I have tried several times with several recipes to make some damn Cream Puffs, and they always just come out
    like some kind of biscuit

    they are never flaky, no layers, and just,,,, a slightly hollow biscuit,

    maybe you can tell me how its really done?
    you dont need to tell me how to do the cream filling ,as you can add anything you want, just the shell.
  • #193
    Quote from Lt. Venom

    I have a craving for peanut butter cookies. Would anybody have any delicious suggestions for recipes? I prefer if the cookies melt in the mouth as an orgy takes place on the tongue.


    Does anybody have a suggestion the above post that I had made?
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #194
    Honestly Lt., I have yet to find a peanut butter cookie that doesn't leave me needing something to wash it down with because my mouth feels like a desert. I'm looking for you though.



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  • #195
    But milk and cookies always go together!
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #196
    So does a scotch and a cigar. I rarely drink milk. Did enough of that when I was a kid.



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  • #197
    And I don't smoke, which isn't appealing to me at all.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #198
    I guess having milk with cookies is no different than flavor pairing a nice wine with a good meal. One of my favorite Peanut butter cookie recipes is one that has a chocolate kiss in the middle of it. The barely melted chocolate hels add a moistness to it.



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  • #199
    Nektu, I know what kind of bread I want to learn how to make! Cinnamon swirl bread! Would you, by any chance, have any idea there? x.x


    One becomes strong when they are fighting to protect someone close to them... - Shiro Haku
  • #200
    Ully, are you talking like a cinnamon roll? Or did you have something like that but different in mind.



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