Student cooking.

McDuffies · Post by **McDuffies** » Mon Jan 26, 2004 5:48 pm

I'm expertising mostly on mexican food. My chilli is proven to be tasty and aaaah-give-me-watter-hot.
But I'll put "Turky with chestnuts" here:

First, you need chestnut puree. I don't care how you get it, by cooking and squishing chestnuts (lotsa work) or just by bying some in a store. They usually have them only in autumn here, so it's my autumn meal.

You also take chicken liver. Chop it and fry it a bit.

Then you might also use some other kind of smoked-up meat. Don't know, really, something neutral, without strong taste. Chop it too.

Mix those three: chestnut puree, fried liver and smokey. You don't need much of any of them: 50g top.

You take thin turkey stakes, they must be thin because you actually roll the chestnut-mix-stuff in them. Yap, roll them and tie each steak with a string, otherwise they might fall apart. Put them in the pan, then in the oven, and, you know, take them out when the turkey is well-done.
It works nice with chicken steaks, too. I tried.

One rolled steak is usually enough for two men. Depends on the size.

KittyKatBlack · Post by **KittyKatBlack** » Mon Jan 26, 2004 5:53 pm

Oh, I remember one time I was making boxed mac & cheese, but realized I was out of milk after already cooking the noodles. Undaunted, I used liquid coffee creamer instead. It wasn't half bad, actually.

Axonite · Post by **Axonite** » Mon Jan 26, 2004 6:01 pm

sippan wrote:While we're on the subject....wouldn't a comic with recipes be really cool? I think I'll make a special where I teach my 3 readers to make scones. Because I like scones.

I think I used to have (maybe still do) a cookbook with recipes in comic strip form.

TheGoobla · Post by **TheGoobla** » Mon Jan 26, 2004 6:07 pm

I call this ... "Cool Ranch Sundae"

Essentially, I descovered it on a dare. I made a regular sundae, with shitloads of toppings, and tossed Cool Ranch Dorito's on it.

As I reached down to taste that chocolate, strawberry, and vanilla icecream covered chip, I discovered something startling... it tastes fucking delicious. I managed to convince the darer to taste it, and lo and behold it wasn't just me. It WAS delicious.

Isnt it amazing what combinations of food taste good together?

Yeahduff · Post by **Yeahduff** » Mon Jan 26, 2004 6:46 pm

Oh Phalanx, you just need to practice deep frying some more. For one thing, don't overfill the pan. For another, if the oil's getting out of control, turn in down a bit. Homeade fried chicken will beat th good colonel's recipe any day. My Sicilian pasta gravy ain't bad either.

Heffaloop · Post by **Heffaloop** » Mon Jan 26, 2004 11:33 pm

I still live at home [yay for the Australian education system] and my mother doesn't like it when I walk into the kitchen. Cause there are knives AND fire.

Phalanx · Post by **Phalanx** » Tue Jan 27, 2004 4:40 am

yeahduff wrote:Oh Phalanx, you just need to practice deep frying some more. For one thing, don't overfill the pan. For another, if the oil's getting out of control, turn in down a bit. Homeade fried chicken will beat th good colonel's recipe any day. My Sicilian pasta gravy ain't bad either.

Oh, I learnt how to do it (without setting of the smoke alarm) now, but that doesn't mean I like it. In the end, I don't find it suitable for a student with constraints on her time. You end up with a lot of surplus oil and a mess

I prefer grilling or stir-frying... Recently I made Nasi Lemak! (Rice cooked in coconut cream with screwpine leaves). Mmm...

Speaking of Coconut... Ryan, were you serious about that exploding coconut? That sounds like some zany science experiment... "How to make nitroglycerin from coconut".

ps: Superlance: That Gumbo looks good! I might try it but I have no idea what okra is...

Rkolter · Post by **Rkolter** » Tue Jan 27, 2004 4:45 am

Phalanx wrote:Speaking of Coconut... Ryan, were you serious about that exploding coconut? That sounds like some zany science experiment... "How to make nitroglycerin from coconut".

Very serious. I'll do four or five at a time; maybe one will crack. The rest are high-pressure vessels just waiting to detonate. Then, I have coconut, pressure-cooked in coconut milk. Mmmmmmmmm...

KittyKatBlack · Post by **KittyKatBlack** » Tue Jan 27, 2004 4:47 am

rkolter wrote:
Phalanx wrote:Speaking of Coconut... Ryan, were you serious about that exploding coconut? That sounds like some zany science experiment... "How to make nitroglycerin from coconut".
Very serious. I'll do four or five at a time; maybe one will crack. The rest are high-pressure vessels just waiting to detonate. Then, I have coconut, pressure-cooked in coconut milk. Mmmmmmmmm...

Well, it's good to know you can make hand grenades out of coconuts... you know, if you're ever stranded on a desert island with only coconuts as a weapon against a bunch of pirates...

LAGtheNoggin · Post by **LAGtheNoggin** » Tue Jan 27, 2004 4:49 am

Okra, Ochra, Ocra (all spellings are applicable);
A tall tropical Asian annual plant (Abelmoschus esculentus) widely cultivated in warm regions for its edible, mucilaginous green pods.

Otherwise known as Lady's Fingers. Quite possibly my most disliked food stuff in existence, but I'll still eat 'em ^_^

Sortelli · Post by **Sortelli** » Tue Jan 27, 2004 6:52 am

At a buffet I accidentally dropped cubes of turkey into my chocolate pudding.

Delicious.

Ate lots of pasta as a bachelor, but it helped that I was raised on the stuff if you didn't already guess... 8)

Rkolter · Post by **Rkolter** » Tue Jan 27, 2004 10:46 am

LAGtheNoggin wrote:Okra, Ochra, Ocra (all spellings are applicable);
A tall tropical Asian annual plant (Abelmoschus esculentus) widely cultivated in warm regions for its edible, mucilaginous green pods.

Otherwise known as Lady's Fingers. Quite possibly my most disliked food stuff in existence, but I'll still eat 'em ^_^

Not to state the obvious question, but if you dislike them so much, why do you eat them?

LAGtheNoggin · Post by **LAGtheNoggin** » Tue Jan 27, 2004 11:02 am

I love food! If it's food I'll eat it, pretty simple really.

Which is odd coming from someone deemed 'seriously underweight' by my docter... Or perhaps that's why I'll eat anything...

Superlance · Post by **Superlance** » Tue Jan 27, 2004 12:14 pm

LAGtheNoggin wrote:Okra, Ochra, Ocra (all spellings are applicable);
A tall tropical Asian annual plant (Abelmoschus esculentus) widely cultivated in warm regions for its edible, mucilaginous green pods.

Otherwise known as Lady's Fingers. Quite possibly my most disliked food stuff in existence, but I'll still eat 'em ^_^

How can you not like okra?
Ok, I don't like it plain; but how can you not like fried okra?
With hot sauce?

I put tabasco sauce on everything; grits, okra, pizza, chicken and dumplings, mashed potatoes, ice cream, hushpuppies...
Oo, hushpuppies...
Hushpuppies and catfish...
Now I'm hungry, and frying fish is messy...
Blackening fish is even messier though; and makes a lot of smoke.
It's best to blacken fish outside unless you wish to blacken your walls as well.

Brockway: Oh, yes, I love seafood gumbo (as long as it has real crab meat); but the chicken one is just as good, and takes less time to cook!!

But, one of my favorite foods is raw oysters on the half-shell.
From Wintezells Oyster House.

DEVO-Bot · Post by **DEVO-Bot** » Tue Jan 27, 2004 12:17 pm

Gumbo. Is. So. Good.

Although my favorite stew I ever had was some Bouillabaisse I made entirely from scratch, took forever, but boy was it awesome.

Brockway · Post by **Brockway** » Tue Jan 27, 2004 12:32 pm

Superlance wrote:
LAGtheNoggin wrote:Okra, Ochra, Ocra (all spellings are applicable);
A tall tropical Asian annual plant (Abelmoschus esculentus) widely cultivated in warm regions for its edible, mucilaginous green pods.

Otherwise known as Lady's Fingers. Quite possibly my most disliked food stuff in existence, but I'll still eat 'em ^_^
How can you not like okra?
Ok, I don't like it plain; but how can you not like fried okra?
With hot sauce?

I put tabasco sauce on everything; grits, okra, pizza, chicken and dumplings, mashed potatoes, ice cream, hushpuppies...
Oo, hushpuppies...
Hushpuppies and catfish...
Now I'm hungry, and frying fish is messy...
Blackening fish is even messier though; and makes a lot of smoke.
It's best to blacken fish outside unless you wish to blacken your walls as well.

Brockway: Oh, yes, I love seafood gumbo (as long as it has real crab meat); but the chicken one is just as good, and takes less time to cook!!

But, one of my favorite foods is raw oysters on the half-shell.
From Wintezells Oyster House.

They have the acme oyster house down here on bourbon street. I like to go down there on sundays to watch football and eat oysters at the bar. You can get a dozen for like $7. They have a live webcam here: http://nola.com/oystercam/ . You'll probably see me up there for the Super Bowl next week! I'll be the oddly underaged looking guy at the bar. The gumbo recipe I use is here: http://southernfood.about.com/library/r ... 00109b.htm , although I use lard instead of bacon grease to make the roux. You have to buy $20 worth of crab meat (only 2 cups!) damn inflation. Tastes great though.

Rkolter · Post by **Rkolter** » Tue Jan 27, 2004 12:59 pm

Peel-a-Pound Soup

3 cans of diced tomatoes
1 can of corn nibblets
1lb carrots
1lb celery
3-5 jalipenos
2-3 bunches green onions

* other ingredients (add to taste)
Cabbage
Bell Peppers
baby onions

finely chop the jalipenos and green onions.
Chop the celery and carrots into small pieces.
Mix everything together with 4 cups water in large pot.
Season with ground black pepper, basil, and salt.
Slow-cook for 4-6 hours, stirring each hour, cover when not stirring.

Serve.

It's called Peel-a-Pound soup because although it's tasty and filling, your body burns more calories processing it than it gets from the soup. It's also extremely low carbohydrate (remove the corn), and packed with vitamins.

ZOMBIE USER 17345 · Post by **ZOMBIE USER 17345** » Tue Jan 27, 2004 1:27 pm

Cinnamon, garlic.

Know it. Live it. Eat it.

Phalanx · Post by **Phalanx** » Tue Jan 27, 2004 1:31 pm

LAGtheNoggin wrote:Okra, Ochra, Ocra (all spellings are applicable);
A tall tropical Asian annual plant (Abelmoschus esculentus) widely cultivated in warm regions for its edible, mucilaginous green pods.

Otherwise known as Lady's Fingers. Quite possibly my most disliked food stuff in existence, but I'll still eat 'em ^_^

Oh! That! They call them bendi where I come from.

They're ok, but I don't like them for the same reason I don't like aubergines (eggplants), they're slimy when cooked.

Unless fried. Nothing is slimy after fried.

Banana or jackfruit fritters, anyone?

I know a pasta dish that is mostly olive oil and garlic. Keep away from your friends after eating if you want to keep them as friends.

Brockway · Post by **Brockway** » Tue Jan 27, 2004 2:37 pm

I once read a national geographic about italy's olive oil crop, and heard that it tasted good if you drink it plain (at least thats what I gathered from the article.) So I went out and bought a small bottle of virgin italian olive oil so I could drink it... in hindsite, maybe I bought the wrong type, or maybe italians have wierd taste (doubt that, I love italian food) or national geographic is a bunch of lying bastards that ran a story for the sole purpose of secretly documenting how gullible I could be and to see what they could get me to drink... Still, the article made it sound good! Just a weird little anecdote from me.

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Student cooking.

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