3651 replies to this topic

[Stefancos]

Who has two ovens these days?

I have a normal oven, and the new microwave oven I got as a Christmas present is also a hot air oven. very handy.

what kind of potatoes, white, red, purple, yellow?

Red Mozart potatoes.

They are quite tough so you really do have to cook them in the oven for a long time, or boil them beforehand. but then you risk them going too soft.

[Joey]

since I would mash them with butter and sour cream I want them soft.

[Wojo]

Good point. I have a microwave, too, as well as a brand new pressure cooker that can be used for various purposes.

I guess I was thinking only as far as a complete stove/range/oven thing.

[Stefancos]

since I would mash them with butter and sour cream I want them soft.

Nice, but not what I'm going for tonight.

[Joey]

I figured that Stef, but it is what I always do with potatoes.....

Wojo, do you use your pressure cooker much, mine sits in the cabinet like a copy of Munich.

[Wojo]

Not yet. I only took it out of the box on Sunday, cleaned it out, and made pasta using a recipe from a cookbook. Which has now all been consumed.

Frozen ground beef, spaghetti sauce, dry rigatoni, water in lieu of beef stock (note to self), a scoop of shredded Parm, unmeasured quantities of salt, pepper, Italian seasoning, garlic, and onion powder, and then two scoops of cottage cheese in lieu of Ricotta, for that lasagna-like effect.

Not bad. A little greasy because using I couldn't determine a way to drain the grease from the slab of ground beef before or after cooking. But in less than an hour cook time (to pressurize, cook, and then de-pressurize), I had dinner with minimal effort. Well worth it for someone who is just learning to cook and doesn't (i.e. can't) want to stand for long periods of time.

[Joey]

next time use fresh beef if possible but either way just cook the beef. cook it in water, it helps suspend the fat that cooks out, then drain, then add the other ingredients

[Maglorfin]

I've had a lovely vegetable soup/stew and now my GF is making a strawberry shake.

[Pasi Tiitinen]

Delicious Funnel Chanterelle soup.

From my never ending mushroom supply.

[Wojo]

Thanks for the advice, Joey. For my next meal I'm going to try something new.

[Joey]

Thanks for the advice, Joey. For my next meal I'm going to try something new.

try some swiss steak.

get some round steak, flour it and in your pressure cooker fry on both sides for about 3 min on each side, then drain the oil and place the meat back in the pressure cooker. add a can of beef broth, low sodium works best. The add a can of diced tomatoes, a stalk of celery sliced thin, and one one sliced into rings, cover and cook for about an hour and a half. it will make it's own gravy and the meat will fall apart.


about to put the skirt steak on.

[Wojo]

I won't be back at my pad before 11 so I wouldn't be making anything fancy until tomorrow. I do plan to hit McD's for a Shamrock Shake.

[Stefancos]

Something with beef, potatoes, unions and mushrooms. Not sure yet. Only a vague plan with no certainty of success.

Heston Blumenthal's got nothing on me!

[Stefancos]

Woke up this morning craving for a pizza, one with pepperoni, chillies..

Just 10 minutes before I can order....

[Chaac]

I'm not eating today.

[Joey]

after suggesting to Wojo my swiss steak recipe I've decided to fix that since it will probably be the last home cooked meal until Sunday.

[Stefancos]

I'm not eating today.

Why?

Are things that bad now in spain?

[Chaac]

I'm not eating today.

Why?

Are things that bad now in spain?

I just fast now and then. I find it feels good. Besides, it's true I'm a bit short of money and a bit less on food means a bit more money on the Hook jar.

[Williamsfan301]

tomato lobster bisque

[Stefancos]

Rice mixed with some vegetables and lamb meat, spiced and boiled in water.

Typical Namibian cooking I guess.

[E.T. & Elliott]

Sausage, peppers and onions in a big sandwhich. Italian American cuisine, of which I am not particularly fond of. Did it, though, since I'm trying to put on a few pounds. That kinda stuff always seems to help. Had some fried potato slices with bacon bits on the side. Followed up with a big salad. Partly for digestion, partly because I love salad. Lots of romaine, baby spinach and broccoli, topped with a bit of tomato vinaigrette and black bean and corn salsa mixed in. Mmm.

[Joey]

roast beef with potatoes, carrots, and onions, mashed potatoes (yes I have to have them because my gravy is to die for), corn, and rolls.

[Stefancos]

My mothers home made vegetable soup, with some bread.

Perfection!

[indy4]

Pasta, which, along with burritos and chocolate cake, is the greatest food ever created.

[Joey]

no it isn't, it has carrots in it.

[Wojo]

Wha?

[Joey]

Carrots,

orange veggies, my bane.

[Chaac]

Carrots are awesome.

[Joey]

that's what other people tell me.

[Chaac]

If I have carrots around I might just start eating them as if they were chocolate or fruit.

Of course chocolate is much better than carrots but carrots combine with lots of stuff.

I can't believe I just wrote that.

[Maglorfin]

Me and my GF are throwing a pancake party tonight, so pancakes it will be! It won't be really a big party, only two of our friends are coming over, but anybody can drop by if you can make it!

[Stefancos]

Namibian style warm chips with some lamb meat.

[alicebrallice]

grilled chicken with feta cheese, shitloads of wine and ridiculous amounts of candy. happy easter!

[Stefancos]

Drunk already?

[alicebrallice]

[Wojo]

No food for ten hours + 1 beer in that time frame = I feel happy.

Time for #2.

[Stefancos]

Anyone have a good hamburger or cheeseburger recipe?

[gkgyver]

Ever tried a burger/meatball/"Fleischpflanzerl" the way Bavarians make it?
Traditionally, a bavarian meatball consists of half pork, half veal, but butcher shops usually sell ground meat half beef, half pork. It's not as succulent with beef, but it's cheaper than veal.
My favourite is actually ground chicken meat.

A proper recipe for bavarian meatballs would be:

80g white bread without crust
100ml Milk
1 small onion
250g ground pork
250g ground veal/beef
2 eggs
1-2 teaspoons of Dijon mustard
Marjoram
nutmeg
Lemon peel
1-2 tablespoons of parsley
Salt & pepper

Just dice the onion and the white bread, and soak the bread with the milk, and mash everything together.

[Joey]

add milk to your beef to help it mimic veal, which is still beef afterall. oh and some unflavored gelatin.

[Pasi Tiitinen]

Revenge of the Leftovers: chopped a lamb roast, put it together with a sauce I made
of black/funnel chanterelle soup. Then I boiled some pasta, put the sauce on it, parmesan and fresh herbs on the top. Simple. Brilliant.