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The cooking thread

Discussion in 'The Crispy Calamari - Off-Topic Discussion' started by Slurmp, Sep 1, 2016.

  1. Slurmp

    Slurmp Pro Squid

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    here is somewhere to recommend recipes, ask for tips, and just about anything else relating to cooking/baking! (Don't know why people count them as separate things, but whatever.) anyone have a good raised donuts recipe?
     
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  2. Cuttleshock

    Cuttleshock Inkling Commander

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    I've recently really gotten into making food. I can't do much right now but I'd love to learn more! My present challenge is to work out how to make a pizza with an actual crust (rather than just flat all around); it shouldn't change the taste much but it'll be much more presentable if I can thicken the outside, and appearances can be pretty important with food.

    I love the ideas of A) being able to eat whatever I want, as long as I have the ingredients and B) making people happy in the simple way that food does.
     
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  3. Ansible

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    Difference between baking and cooking? 'eck if I fully understand. Ask any two people and you might get different answers. Other than baking being a type of cooking style, I get told that baking requires getting your ingredients or measurements right while cooking can be freestyle. Or that baking is the domain of breads, pastries, desert items, and the like.

    I'm using to making my own food, but I haven't made a lot of "complex" things in quite a while, e.g. gumbo. There's a lot of things I should try making again. I've already made a pizza before with pre-made crust, but have yet to make a crust from scratch. I should give making noodles/pasta another try too. Tad confusing for my first time and they came out a little lumpy or thick because I didn't separate them properly and keep the layers from melding.
     
  4. Slurmp

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    What would be the best way to post a recipe recomendation?

    Also, I've made cake and have been contemplating cupcakes. Once everything is mixed would I just pour the mixture into a muffin pan?

    Found a great recipe blog a few months ago and made some red bean buns which turned out well.
     
  5. Snake_Joe

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    #5 Snake_Joe, Sep 5, 2016
    Last edited: Apr 21, 2018
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  6. Ansible

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    I like the cut of your jib!

    It always amuses me, on those rare occassions, when I make something with real cheese for someone and they react negatively to it because real cheese doesn't taste like "real cheese."
     
  7. Cuttleshock

    Cuttleshock Inkling Commander

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    So... is shrink-wrapped plasticky cheese the norm in the USA? That doesn't sound at all like a plausible reaction here, unless what I consider to be 'real cheese' is also something second-rate.
     
  8. Ansible

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    Yep, processed cheeses are like a standard around here. And not all of them exist in the dairy aisle. ¬¬;;
     
  9. Slushious

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    I'm of the opinion that the 'pasteurized processed cheese food' (cheese 'singles', Velveeta bricks, government "cheese", most house brands) are in actuality the stuff they feed to real cheese to help it grow up big and strong. I live in an area where I can get local cheese made by the dairies around here...I just never remember to actually buy any when I'm in the small stores that carry it :'D

    If you're going camping and you want "cheese" to put in your grits or whatever, get a stack of the single-wrapped plastic cheese food slices. They're easier to schlep around, keep a little longer and melt faster.

    Avoid Velveeta like the plague.
     
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  10. Ansible

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    I think that's why processed cheese is made/used. Easier to deal with than real cheese when you want to be lazy of quick about it.

    That abomination has no right to be called cheese!!
     
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  11. Snake_Joe

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    #11 Snake_Joe, Sep 6, 2016
    Last edited: Apr 21, 2018
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  12. Cuttleshock

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    Somehow or other, I made my best pizza yet today (got the crust right and everything)! I'm pretty sure it's down to the exact mixture of the dough, perhaps thanks to the much coarser semolina I used this time, so I'll have to try to copy what I did this time. Another changed variable is the yeast, replacing the pellet variety (which needs to be mixed with sugar and water) with dried, ready-to-use sachets. I guess that now that I've worked out crusts, the next step is stuffing them.
     
  13. Slurmp

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    How mush eggnog do you add in proportion to batter?
     
  14. Snake_Joe

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    #14 Snake_Joe, Sep 7, 2016
    Last edited: Apr 21, 2018
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  15. くコ:彡 - ROXY

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    I used to know a really simply lemon chicken recipe for the grill. You make a marinade from Italian dressing and lemonade power leave it to chill of a while then you can grill it. It's really good, I promise ; 3;/
     
  16. Slushious

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    1 Cucumber (or more, whatever you prefer)

    Cut off the ends, then the rind/peel. Cut into slices - not too thick or too thin. Put cucumber slices into a leak-proof container. Add balsamic vinegar of your choice, enough to cover the bottom few slices. Add sugar and salt to taste. Seal the container and SHAKE to make sure everything gets mixed up good and proper. Nosh and enjoy. Best served cold, by the way.

    You can either eat right away, OR let this sit for an hour or two to really marinate. Just don't let it sit too long :'D
     
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  17. Snake_Joe

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    #17 Snake_Joe, Sep 11, 2016
    Last edited: Apr 21, 2018
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  18. Snake_Joe

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    #18 Snake_Joe, Sep 15, 2016
    Last edited: Apr 21, 2018
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  19. Slushious

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    Okay, this is in part for the benefit of @OctoInk20 since I said I'd hunt this one down and post it, but should be easy enough for anyone if I can pull it off =p
    It comes from a Jazzercise cookbook c sometime late-80's and isn't attributed to anyone in particular.

    Pork Chops with Sage-Mustard Sauce

    4x 3/4" thick loin pork chops, extra fat trimmed off*
    1/8 tsp pepper
    1/4 tsp vegetable oil
    1/2 cup heavy cream
    2 tsp Dijon mustard
    1/4 tsp dried sage leaves
    chopped parsley (optional)

    Sprinkle chops with pepper. In a 12" skillet heat oil approx 1 minute, on high heat. Add chops and cook about 2 minutes, until browned on the bottom. Turn chops over and reduce heat to low. Cover and cook 5-8 minutes. Meanwhile, in a small bowl mix cream, mustard and sage until blended. When chops are cooked through, place them on a serving platter and cover to keep warm. Increase heat under the skillet to moderately high. Add the cream mixture and any juices available from the platter. Boil about 1 minute, stirring frequently until sauce thickens. Pour over chops and sprinkle with parsley.

    Makes 4 servings.

    * I've actually found this works better with pork medallions, they come out much more tender and juicy than the chops do. Be aware they are more expensive, however.
     
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  20. Ansible

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    Curious.

    How many of you, when making pasta of any sort, keep the pasta-water? How many of you add it to whatever sauce you're using, and how much?
     

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