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[Cornballer]

Heavy Liquid-

What kind of cast iron skillet to you have? Any recommendations? I've been in the market for one for a while. I'll probably pick up a cheap Lodge - maybe 12" or something.

 

[DrM]

It would be nice to see some local Polish chocolate and sweets brands. Some links would be fine, too.

I am not from Poland, sunny side of Alps here (a.k.a Slovenia)
I will post some links to our brands (sweets, chocolate, drinks) tommorow around 17.00, when i arrive home.

 

[heavy liquid]

Once again, that looks excellent, OnkleC! I like the addition of soft cheese, which I don't think I've used in a pasta.

Heavy Liquid-

What kind of cast iron skillet to you have? Any recommendations? I've been in the market for one for a while. I'll probably pick up a cheap Lodge - maybe 12" or something.

I have a Le Creuset skillet that I use. It has an enamel coating, and I like it a lot. They're expensive, however. I got a good sale on mine. I don't think there's that much difference in the quality of cast iron skillets, so I think a Lodge would be fine. It seems to have received good reviews.

 

[Cornballer]

I have a Le Creuset skillet that I use. It has an enamel coating, and I like it a lot. They're expensive, however. I got a good sale on mine. I don't think there's that much difference in the quality of cast iron skillets, so I think a Lodge would be fine. It seems to have received good reviews.

Oh, interesting. I thought you were speaking of a true cast iron skillet that needs seasoning and all that. I do have a couple of Le Creuset items that I love (a medium and a large dutch oven), but I was looking more for a standard cast iron skillet for day-to-day use. What's your take on the enameled bottom versus regular cast iron? I'm curious if there's any benefit to using the regular one when enameled is so much easier to maintain.

 

[OnkelC]

Once again, that looks excellent, OnkleC! I like the addition of soft cheese, which I don't think I've used in a pasta.



I have a Le Creuset skillet that I use. It has an enamel coating, and I like it a lot. They're expensive, however. I got a good sale on mine. I don't think there's that much difference in the quality of cast iron skillets, so I think a Lodge would be fine. It seems to have received good reviews.

Thanks for the appreciation. You are right about the skillets. The teflon pan I use is best of both worlds, though: it is cast aluminum, nearly the same weight as my cast iron pan (I have a Le creuset, too!:lol but a completely raw version, without enamel) and a real heavy duty teflon coating. The base is almost 2 centimetres thick.
It is true that teflon pans made from hammered aluminum should be avoided. there are big differences in the quality at cast iron pans, too. If shopping for one, you should check out the bottom of it: it should be milled for an optimal contact to the flame.

More tomorrow, as I am dead tired and need some sleep. Keep contributing and commenting!

Gretings from Bonn,

ze Onkel.

 

[adamsappel]

Onkel, when you say "curd," do you mean "yogurt"? That's what it looks like in the pics, but in the US "curd" usually refers to cottage cheese (which is chunky, not smooth). Is your curd/yogurt flavored, or plain (sour)?

I love cast iron pans!

 

[heavy liquid]

Okay, finally!

Chicken Kiev
and
mashed sweet potatoes with maple syrup

You'll need:

3 skinless chicken breasts
3/4 stick of butter
3 cloves of garlic
2 eggs
1 1/2 cups seasoned breadcrumbs
1 tsp dried basil leaves
small bunch of fresh parsley

First, melt about 3/4 of a stick of butter in a pan.

Add fresh garlic, parsley and basil to taste.

Pour the butter into a small dish and place in the refrigerator or freezer until hard.

Take your skinless chicken breasts and pound them to about 1/4" thick between plastic wrap. Make sure you don't flatten them too much so they tear.

Take your butter, and divide it into equal parts.

Place the butter on your chicken.

Carefully roll the chicken up. Try to fold the sides of the chicken in.

Secure it with toothpicks if needed.

Beat two eggs with a tablespoon of water.

In a small dish, pour some seasoned breadcrumbs. Add more pepper and/or garlic to taste if you wish. You can also use flour if you'd like and season that, but I think the breadcrumbs is better.

Now coat your chicken liberally in th egg wash, and then in the breadcrumbs.

Place your chicken on a pan with the sealed side down, and place in a preheated oven at 425 degrees. It should take about 20-25 minutes to cook. Some other versions have you fry them in a skillet with oil which would take less time, but I decided to try the healthier method.

When they're done, they should be slightly browned and the juices should run clear.

Now for the sweet potatoes. I cooked these at the same time as the chicken, since they both take about the same amount of time to cook.

You'll need:

3 sweet potatoes
1 tbs butter (or to taste)
1/4 cup milk
3 tbs maple syrup
pinch nutmeg
pinch cinnamon

Peel and cut them into squares (maybe an inch or so).

Place them in a pot of water, and boil for around 20 minutes or so. You should be able to tell when they're done by sticking a fork in it. If it goes in easily, it's probably done.

Strain your potatoes in a colander to get rid of the water. Put them back in your pot, and stir in a bit of butter, some milk, a dash of nutmeg and cinnamon, and about 3 tablespoons of syrup (the real stuff, no Mrs. Buttersworth here!). Mash them all until smooth and serve.

Done!

The seasoned garlic butter is excellent in the chicken (be careful, it's hot!), and makes the chicken breast very moist. This was definitely a tasty dinner.

 

[Cosmic Bus]

I have an mild (irrational?) fear of chicken kiev because of the time I cut into one and it sprayed butter all over my new shirt.

Props for the sweet potatoes, though! So tragically underused.

 

[OnkelC]

I am not from Poland, sunny side of Alps here (a.k.a Slovenia)
I will post some links to our brands (sweets, chocolate, drinks) tommorow around 17.00, when i arrive home.

Sorry, my bad. I was fooled by the mentioning of Polish brand Milka. Greetings to the Balkan, and don’t get blown away by the “Bora” (this comes from a sailor)!

I am a bit puzzled that even Nutella is such a let-down in quality in Slovenia, as Italy and especially the city of Piemont (the birthplace of Nutella), are only a few kilometres away. Wonders of the EU and senseless product policies by the manufacturer, I suppose.

I am really interested in some of your grandmas recipes. I have learned a lot from my grannies and everyone should embrace them for their cooking and baking styles.

And show’em chocs and sweets, plz!

Onkel, when you say "curd," do you mean "yogurt"? That's what it looks like in the pics, but in the US "curd" usually refers to cottage cheese (which is chunky, not smooth). Is your curd/yogurt flavored, or plain (sour)?

I love cast iron pans!

Welcome to this humble thread, adamsappel, and thanks for that question. I used the term “curd” as the http://dict.leo.org translation of the German “Quark”.
Just by hearing the German name, one can imagine how the local layouters think of “that” company :lol

“Quark” is different from cottage cheese and has a smooth, creamy texture with a mild to medium sour taste. Here is a Wiki about it:

http://en.wikipedia.org/wiki/Quark_(food)

I used the "Quark" pure/natural.
Cottage cheese would go well with the fruit salad, too. In that case I would add a hint of sugar and lemon juice to the fruits itself, let them marinate for a few minutes and serve the salad with a good helping of cottage cheese on top.

Okay, finally!

Chicken Kiev
and
mashed sweet potatoes with maple syrup

Great contribution again! I will try that one out for sure. It is great to have you aboard this humble thread.

And kudos for the great preparation pics. What camera are you using?
The butter you used for the filling reminds me of the “Käuterbutter” I used for the steak sammiches.

As we are a potato nation, it is a curiosity that the sweet potatoes are more of a “urban myth” to the local cuisine. When I mention it, the common reactions are like “What? Sweet potatoes? That wouldn’t be good with the pork roast!” :lol
After mentioning that those make a great cake filling and dessert, too, reaction is “Potatoes for dessert? What are we, nuts? What would the neighbors think?” :lol

As they are on sale at the local Aldi stores this week, I hope that some more people will get a hint of the taste and versatility of this rare breed of veggies over here.

@Hotarubi:
When it comes to cooking and eating, always keep the following in mind:

"We have nothing to fear, but fear itself!" :lol

Keep’em coming!

 

[heavy liquid]

I have an mild (irrational?) fear of chicken kiev because of the time I cut into one and it sprayed butter all over my new shirt.

Props for the sweet potatoes, though! So tragically underused.

Haha, you do have to be careful when cutting into them, especially if the chicken has been sealed well. Thanks for the sweet potatoes. I love them, and agree that they should be used more. I felt like using them since I always like them in the fall, and the mornings are getting colder now.

Welcome to this humble thread, adamsappel, and thanks for that question. I used the term “curd” as the http://dict.leo.org translation of the German “Quark”.
Just by hearing the German name, one can imagine how the local layouters think of “that” company

“Quark” is different from cottage cheese and has a smooth, creamy texture with a mild to medium sour taste. Here is a Wiki about it:

http://en.wikipedia.org/wiki/Quark_(food)

I used the "Quark" pure/natural.
Cottage cheese would go well with the fruit salad, too. In that case I would add a hint of sugar and lemon juice to the fruits itself, let them marinate for a few minutes and serve the salad with a good helping of cottage cheese on top.

That's interesting about the quark. I was also a bit unsure as to what type of curd you were using. Quark might be a bit more difficult to find than cottage cheese or cream cheese in the US (and Canada), but I'm sure some specialty markets will have it. I'll have to try this.

Great contribution again! I will try that one out for sure. It is great to have you aboard this humble thread.

And kudos for the great preparation pics. What camera are you using?
The butter you used for the filling reminds me of the “Käuterbutter” I used for the steak sammiches.

As we are a potato nation, it is a curiosity that the sweet potatoes are more of a “urban myth” to the local cuisine. When I mention it, the common reactions are like “What? Sweet potatoes? That wouldn’t be good with the pork roast!”
After mentioning that those make a great cake filling and dessert, too, reaction is “Potatoes for dessert? What are we, nuts? What would the neighbors think?”

As they are on sale at the local Aldi stores this week, I hope that some more people will get a hint of the taste and versatility of this rare breed of veggies over here.

Thanks again. My camera is probaby 3 or 4 years old. It's an Olympus Camedia C-50 (5 megapixels). I like the compact size, but I've been toying with the idea of getting a new camera, probably an SLR. They're expensive, but maybe in the next year or so.

That's interesting that sweet potatoes are so uncommon over there. They're not as widely used as potatoes here in the US and Canada, but it sounds like they're used much more. They have a long history of being used in southern cooking in the United States but their popularity even there seems to be dropping off. They're also known as yams.

Around Thanksgiving, "candied yams" are a favorite. They're a bit more sweet than what I served. There are lots of variations, but they're cubed sweet potato (like in my picture - not mashed), cooked and served with brown sugar, spices, sometimes orange juice and marshmallows. You boil them until slightly underdone, and then pour the liquid over them and bake it. Maybe I'll make them sometime.

 

[OnkelC]

That's interesting about the quark. I was also a bit unsure as to what type of curd you were using. Quark might be a bit more difficult to find than cottage cheese or cream cheese in the US (and Canada), but I'm sure some specialty markets will have it. I'll have to try this.


That's interesting that sweet potatoes are so uncommon over there. They're not as widely used as potatoes here in the US and Canada, but it sounds like they're used much more. They have a long history of being used in southern cooking in the United States but their popularity even there seems to be dropping off. They're also known as yams.

Discovering the international cooking variety is fun!
"Quark" is an everyday item over here. It takes about a meter of selling space in every cooling compartment at supermarkets. There are usually three variations of nature Quark: 0,1% fat in dry matter (tastes like chalk!), 5% fat (the weapon of choice for cheesecake and other doughs used for baking), 20% fat (good for desserts) and the "Sahnequark" (creamed quark) with 40% fat, which is good for eating it pure with a very smooth and delicate taste.


Aside from the natural variants, there are lots of different choices of quark mixed with fruit (like yoghurt) or, for the hearty desires, the so called "Frühlingsquark" or "Kräuterquark" ((Spring) herbs quark) with garlic, onions and herbs like chives, parsley and dill. This goes well with some bread or cooked potatoes and is a nice addition to every barbecue (used like a condiment).

If quark is uncommon in the US, what is used for cheesecake instead of it?
I know a lot of dairy products, but none would come even close to the taste of quark when it comes to cheesecake.

 

[heavy liquid]

Discovering the international cooking variety is fun!
"Quark" is an everyday item over here. It takes about a meter of selling space in every cooling compartment at supermarkets. There are usually three variations of nature Quark: 0,1% fat in dry matter (tastes like chalk!), 5% fat (the weapon of choice for cheesecake and other doughs used for baking), 20% fat (good for desserts) and the "Sahnequark" (creamed quark) with 40% fat, which is good for eating it pure with a very smooth and delicate taste.


Aside from the natural variants, there are lots of different choices of quark mixed with fruit (like yoghurt) or, for the hearty desires, the so called "Frühlingsquark" or "Kräuterquark" ((Spring) herbs quark) with garlic, onions and herbs like chives, parsley and dill. This goes well with some bread or cooked potatoes and is a nice addition to every barbecue (used like a condiment).

If quark is uncommon in the US, what is used for cheesecake instead of it?
I know a lot of dairy products, but none would come even close to the taste of quark when it comes to cheesecake.

Interesting. For cheesecakes, recipes here call for cream cheese, which is similar to quark, but not quite the same it seems.
Hmm, now I think I'd like to try to make a cheesecake using quark instead of cream cheese.

 

[OnkelC]

Interesting. For cheesecakes, recipes here call for cream cheese, which is similar to quark, but not quite the same it seems.
Hmm, now I think I'd like to try to make a cheesecake using quark instead of cream cheese.

I just checked the USDA link from the wiki you posted, and it seems that cream cheese is more like "Philadelphia" brand cheese than it is similar to Quark. Natural quark is sold unsalted and with no other additives allowed. It usually has a "best before" date of around one to two weeks, so it is a real "fresh" dairy product. Comparing the fat contents, quark seems to contain less fat than cream cheese. The above stated 40% max fat in dry matter compare to roughly 12% total fat because the quark is high on liquid content. The quark used for cheesecake equals to a total fat content of around 1.5%.
A cheesecake prepared with cream cheese should therefore taste significantly different in the US and in Germany.

I recently read a recipe for a cheesecake without dough base, now I have got an even bigger incentive to pull that off.:lol

There will be no dish from me for tonight, as we are off to the Italian restaurant with the parents.

Tomorrow, I will cook a genuine Lasagna, Onkel style!

Keep' em coming!

 

[DrM]

Sorry, my bad. I was fooled by the mentioning of Polish brand Milka. Greetings to the Balkan, and don’t get blown away by the “Bora” (this comes from a sailor)!

I am a bit puzzled that even Nutella is such a let-down in quality in Slovenia, as Italy and especially the city of Piemont (the birthplace of Nutella), are only a few kilometres away. Wonders of the EU and senseless product policies by the manufacturer, I suppose.

I am really interested in some of your grandmas recipes. I have learned a lot from my grannies and everyone should embrace them for their cooking and baking styles.

And show’em chocs and sweets, plz!

Hehe, no fear of burja (or Bora) here, i live in mountain region

Ok, sweets and stuff:
Chocolate - the biggest and oldest chocolate factory is Gorenjka. They are producing all sorts of chocolates (page is available also in english, but abit FUBAR), from ordinary milk to puffed rice chocolates and are also well known for sponge cakes pastries and bread.

Gorenjka is part of Žito food industries. You can check their products on webpage. They also own oldest sweets factory, Šumi.

Other big food conglomerate is Droga Kolinska. From salt, spices, tea (1001 Cvet brand), cereals to natural mineral water Donat MG and famous Cockta. Biggest export products are Argeta pates.

Fructal fruit juices are almost legendary here. They are quite expensive, but they are simply the best juices. Exported all around the globe.
Just like Radenska mineral water. With almost 150 year tradition is still the most popular water. Radenska also own several spas, they are part of Laško Brewery, our biggest brewery.

 

[Peru]

My quality of life would've improved if I could regularly cook delicious dishes. But I'm a student, my kitchen sucks, my money's low and the worst part is I don't have a frikkin freezer.

 

[OnkelC]

Hehe, no fear of burja (or Bora) here, i live in mountain region

Ok, sweets and stuff:
*snip*

That was a fine contribution, thanks for it! Especially the fruit juice looks very interesting. I will look out for that.

 

[OnkelC]

Some impressions from tonights dining out:

Sepia e rucola:

Insalata Emiliana (lambs lettuce with Bresaola, mushrooms and shaved parmesan):

Neroni e parmi (black pasta with carrot and zucchini stripes, decorated with crawdaddies(?)):

And a Pizza Baresi, with a ruccola and radicchio topping:

Enjoy.

 

[weehomer]

Those are some good looking dishes OnkelC.

One thing though... I used to work at a pizzeria for a long time through high school and early college, and it bothers me when the people baking the pizzas don't pop those bubbles. They really shouldn't be there.
I also think that the cheese should cover all of the tomato sauce at the edge of the crust. But that's how I was taught. Just my nitpicks.

 

[ChryZ]

As promised Kung Pao Chicken!

WARNING: this dish is HOT, but the heat can be easily adjusted with the use of less chili peppers and sichuan pepper.

main ingredients

3 X chicken breasts
1 X red bell pepper
1/3 X cucumber
3 X celery
5 X green onion
1 X red onion
1/2 CUP unsalted/unroasted cashew nuts
(preferable fresh peanuts, but they are not available at the moment)

chicken marinate ingredients

1 TBSP peanut oil
1 TBSP corn starch
1 TBSP rice wine
1 TBSP light soy sauce

sauce ingredients

3 TBSP hoisin sauce
4 TBSP light soy sauce
3 TBSP rice wine
2 TBSP rice wine vinegar
3 TBSP fish or oyster sauce
2 TBSP sugar or honey
2 TBSP chicken stock
1 TBSP peanut oil
2 TS sesame oil
1 X ginger
2 X garlic clover
6 X dried chili peppers
1 TBSP wild sichuan pepper

cubed the chicken and combined it with the marinate ingredients,
30 min of marinating is enough, all the other prep work can be
done in the meantime

cubed the veggies with my trusty veg knife, saved some green onions' green for topping

the sauce next, first I roasted the dried chili pepper and the sichuan pepper,
they shouldn't get black, they are done when it's starting to smell aromatic

grabbed a mortar and ground the roasted stuff for even more flavour
and combined all the other sauce ingredients

blended until smooth

after those prep steps, it was time to cook, first I roasted the
cashew nuts a little, then the chicken ... the chicken must be
cooked completely, when done move to a "parking" bowl

hint: the wok or in my case the pan-frying should happen at oil-smoking heat,
peanut oil is highly recommandable for this kind of cooking

parked the cooked chicken and moved on to the veggies, again high heat
stir-frying, do not overcook the veggie, it should be somewhat crunchy

cleared the pan/wok and poured in the sauce at high heat, stired for a second
while boiling, lowered the heat and simmered it to a syrup-like thickness

moved the other stuff back into the pan in order to glaze all the goodness

stirred it well, ready to serve

served with green onion topping and a drizzle of sesame oil

mandatory fortune cookie:

Enjoyjoy.

EDIT: fixed the cookie

 

[Funky Papa]

Man, that looks terrific. I have to try it!

Edit: I can't see the cookie!

 

[heavy liquid]

That looks frikkin' excellent, ChryZ! I love Kung Pao Chicken.

 

[OnkelC]

ChryZ, that is the best a chicken can get. Poultry in motion, so to speak:lol
Thanks for this great dish and the classy pictures. You put my humble efforts to shame. Continue with that! May I ask if you use additional illumination for your photos?

The ingredients for tonights dish, a classic Lasagna, are the following:

-Some Lasagna noodle leaves (six to ten for two persons, if possible, get a brand that does not need pre-cooking),
-300 grams of minced meat, preferably mixed beef/pork,
-one bouquet of "Suppengrün" (is "greens for a bouillon base" the right translation?), consisting of carrots, leek, celery and parsley,
-one can of tomato puree,
-some double or triple concentrated tomato puree,
-250ml red wine,
-flour,
-milk,
-some oregano,
-two small onions, one garlic clove, one bouillon cube or -extract, olive oil and butter (not pictured).

Cooking starts around 6PM Berlin time, pictures will be up as usual. Stay tuned.

 

[ChryZ]

That looks frikkin' excellent, ChryZ! I love Kung Pao Chicken.

Man, that looks terrific. I have to try it!

ChryZ, that is the best a chicken can get. Poultry in motion, so to speak:lol
Thanks for this great dish and the classy pictures. You put my humble efforts to shame. Continue with that! May I ask if you use additional illumination for your photos?

Thank you, guys. Additional illumination indeed. Well spotted! There isn't enough light in the kitchen and flash on such a short range with all that reflecting stuff forced me to use a 10EUR Ikea lamp. Problem solved.

 

[OnkelC]

WARNING: This post contains a link to a bleeding thumb. If you are offended by blood, do not click the link.

So, let's cook.
The following cooking happened in real time. To give you an impression of the preparation and cooking times, I put a watch as a reference point in the preparation pictures. Because of this, this post is extremely picture-heavy, please excuse it. On the other hand, you should get an impression of the ways and times of preparing this legendary dish better than a mere description. Please let me know what you think of it.

Special utensils needed:
A grater and a potato peeler.

Cooking started short to 6pm local time:

First, wash the greens. If the greens come with leek, save it for another dish. Only the carrots, the parsley and the celery root slice are needed for the lasagna.

Remove the outer shell of the celery root and use the peeler to shave off the dry spots from the slice to get a clean and white piece:

Next, peel the carrots. This is easy if you hold them like this:

The bouquet of greens contained a whole lot of parsley. I used only half of it and put the other half in a glass of water to save it for tomorrows dish:

Next, chop off the stems of the parsley, then roll it up like you would roll a cigar, and cut it up loosely:

Now grate the celery root slice and the carrots on the fine side of the grater:

*OUCH* (not safe for the blood intolerant!):
http://i73.photobucket.com/albums/i216/OnkelC/Lasagna/smallCIMG1840.jpg

PRO TIP:
Band-aids with food motives lighten up the mood and soothen the pain:lol

Italiaaa, Italiaaaaa!:

Spoiler

Note to the Italian readers: I know that the colors of your flag are mirrored in this picture, but it was more practical for me, so no offense and no hard feelings, please.

Get a large pot and pour some olive oil in it. Heat it up with flame set to max:

While the pot heats up, cube one onion:

The oil should be hot by now. Add the minced meat. While constantly stirring, add the onions, stir for a few minutes, then add the grated carrots and celery and let it roast a bit:

In the meantime, cube one garlic clove and add it to the meat:

Stir it in until you can smell the garlic. Add the wine, the tomato puree, dried bouillon and finally the parsley:

let it cook on low flame for a few minutes, then remove the pot from the flame. Put a small pot on the flame and prepare a Bechamel sauce with butter, flour, milk, salt and nutmeg (check bovos Maccaroni and cheese recipe for a detailed how-to):

Clean up your workplace and place the ingredients around the casserole you will prepare the lasagna in:

If you, like me, use lasagna leaves that don't need pre-cooking, you should start with a layer of meat/tomato sauce so the pasta can soak. cover it with the pasta leaves:

Add a layer of Bechamel sauce next, followed by a layer of pasta, meat sauce and so on. The upper layer should be Bechamel sauce:

When finished with this, grate some cheese:

Spread the cheese over the lasagna and put it in the oven at around 190 degrees celsius:

Finish Line:
When the top of the lasagna is golden brown and the sides are bubbling, serve it!

DONE!
Cut it in squares and serve hot (watch your gums, very hot stuff!):

Guten Appetit from Bonn.

Comments, critics and contributions are heartily encouraged.

Keep'em coming!:lol

 

[IAmNude]

You're welcome, glad you enjoyed it.

Sticking with the mexican theme, and a thing to eat with the guacamole, are quesadillas.

This doesn't even seem like cooking to me really as it's so simple, but I suppose it is.

You'll need:

Flour tortillas (2 for each quesadillas, depends how many you want to make)
Red onion
Red bell pepper
Green chili pepper
Coriander
Cheddar cheese
Mixing bowl

I've told somebody this recipe before and they didn't get the right sort of tortillas, so just in case they should look like this:

I haven't been very specific with any of the ingredients. I don't think it really matters if it's a green chili pepper or red, I just like the colour. And I don't use much at all or it blows my head off, not even close to a whole one if I'm just making one for myself, but that's down to your taste. I don't really know how much red onion, just about the same amount as the red bell pepper. I just use dried coriander (NOT powdered, which is a spice rather than a herb), but if you have it fresh then go for it. I'm sure you could use other cheese than cheddar, and different strengths, but I'm not very good with cheeses, don't like many, so most of the time cheddar will be in my recipes.

Anyway, with that out of the way...

1. Pre-heat your oven to 200 degrees C

2. Look at your flour tortillas. You're going to want to cover one of those with the mixture almost to the edge (but not quite, you'll be pressing down on it and the mixture will spread out a bit) at about the thickness of 1 - 2cm, so depending on how many you're going to make, estimate how much of each ingredient you're going to need.

3. Chop the red onion up into small pieces, but it doesn't have to be fine. Put in the bowl.

4. Chop up about the same amount of the red bell pepper, again small pieces but not tiny. Put in the bowl.

5. If you've got fresh coriander, chop a bunch of that up and throw it in. If it's dried like me, shake in enough so it's well represented through the other ingredients.

6. Chop the green chili pepper up extremely finely (removing the seeds unless you're insane) and add. Do it to taste, you can always add more but you'll struggle to get it out if you add too much. For god sake don't rub your eyes or readjust yourself, wash your hands right after.

7. Grate your cheese in. It kind of needs about as much as the rest of the ingredients combined, it has to bind everything together. Mix everything together in the bowl.

8. Place one of your tortillas (or multiple ones if you have them) on a flat baking tray. Scoop out your mixture and place it in the middle, spreading it so it's flat and 1 - 2cm thick, with maybe an inch of room left up to the edge of the tortilla.

9. Take another tortilla and place it on top of the mixture, lined up with the other one. Press down firmly and evenly.

10. Put the quesadillas and the baking tray in the oven. You want to remove them when they're going golden and the cheese is melting. The tortillas should have gone crispy. I don't have a time, but it does it pretty quickly so keep an eye on it, doubt it'd take more than 10 minutes.

11. Remove the quesadillas when ready and cut into quarters. Eat with guacamole or even on their own. Oh and a warning, the fat that coems off this from the cheese tend to drip out onto your hands, it can be pretty hard to eat without burning yourself.

This is a horrible recipe and how could someone not know what tortillas look like? Dont buy store bought ones. They suck. What state do you live in? I bet it's up north.

 

[8bit]

This is a horrible recipe and how could someone not know what tortillas look like? Dont buy store bought ones. They suck. What state do you live in? I bet it's up north.

IIRC, he's in the UK. Unless you've got a better recipe, do try not to be a dick.

 

[IAmNude]

IIRC, he's in the UK. Unless you've got a better recipe, do try not to be a dick.

Ok. I dont think any Euro needs to be giving Mexican recipes. He doesnt know what's good or not. I'll give you a good one. Hold on.

 

[IAmNude]

Fine. Here are 3 real man recipes


Homemade Tacos

3 pounds of lean ground round meat
16 oz of hot sauce
homemade shells or homemade flour or corn tortillas. Please dont buy shitty store ones
garlic salt
salt
pepper

Ok
put the meat in the skillet and chop it extremely fine. brown it well and makes sure it's all very fine.
Add 16 ounces (you may want more or less depending on how juicy you like it.
add some shakes of salt, pepper, and garlic salt in.

put the lid on the skillet and let it cook for 20 more minutes.

You dont need any lettuce tomato, cheese or any of that crap. The meat is good enough none of is warranted.

You can, however serve it with rice and frijoles or refried beans.




Next recipe


Dirty Rice

1 pound lean ground round
1/2 gound of jalapeno patty sausage chopped up
2 big white onions
1 bunch of green onions
1 big bell pepper
salt,pepper, and red pepper
1 can of chicken broth
2 skillets

Brown meat in one, add a little water so it wont stick. Cook until brown
Peppers and onions in other. cover and cook slowly
cook 1 1/2 cups of white rice
heat broth in empty skillet
combine meat and onions
put rice in big bowl. then put meat and peppers on top stir and mix them together until gooey
then put lid on bowl and let it sit for 1-2 hours.


Taco soup

1 1/2 lbs of lean meat. brown it
2 cans of jalapeno pinto beans
1 can of Rotel tomatoes with chiles
1 can of whole tomatoes. chop
1 pkg of taco seasoning powder
1 package of hidden valley ranch powder


Add all of the above into large pot, add 1 1/2 cup of water
simmer for 1/2 hour or more

I dare anyone to try any of those and say they dont like them.

 

[OnkelC]

Fine. Here are 3 real man recipes


Homemade Tacos

3 pounds of lean ground round meat
16 oz of hot sauce
homemade shells or homemade flour or corn tortillas. Please dont buy shitty store ones
garlic salt
salt
pepper

Ok
put the meat in the skillet and chop it extremely fine. brown it well and makes sure it's all very fine.
Add 16 ounces (you may want more or less depending on how juicy you like it.
add some shakes of salt, pepper, and garlic salt in.

put the lid on the skillet and let it cook for 20 more minutes.

You dont need any lettuce tomato, cheese or any of that crap. The meat is good enough none of is warranted.

You can, however serve it with rice and frijoles or refried beans.




Next recipe


Dirty Rice

1 pound lean ground round
1/2 gound of jalapeno patty sausage chopped up
2 big white onions
1 bunch of green onions
1 big bell pepper
salt,pepper, and red pepper
1 can of chicken broth
2 skillets

Brown meat in one, add a little water so it wont stick. Cook until brown
Peppers and onions in other. cover and cook slowly
cook 1 1/2 cups of white rice
heat broth in empty skillet
combine meat and onions
put rice in big bowl. then put meat and peppers on top stir and mix them together until gooey
then put lid on bowl and let it sit for 1-2 hours.


Taco soup

1 1/2 lbs of lean meat. brown it
2 cans of jalapeno pinto beans
1 can of Rotel tomatoes with chiles
1 can of whole tomatoes. chop
1 pkg of taco seasoning powder
1 package of hidden valley ranch powder


Add all of the above into large pot, add 1 1/2 cup of water
simmer for 1/2 hour or more

I dare anyone to try any of those and say they dont like them.

Hello real man,
the thread so far was a nice sharing of recipes and their preparations and a friendly and polite discussion of the international cooking, not a "my recipe can kick your recipe" contest of any sorts.

Before bashing the other contributors and copy/pasting random recipes of unknown origin in here, it would be nice of you to prepare one yourself, make pictures of the preparation and post them here.

 

[YakiSOBA]

Fine. Here are 3 real man recipes


Homemade Tacos

3 pounds of lean ground round meat
16 oz of hot sauce
homemade shells or homemade flour or corn tortillas. Please dont buy shitty store ones
garlic salt
salt
pepper

Ok
put the meat in the skillet and chop it extremely fine. brown it well and makes sure it's all very fine.
Add 16 ounces (you may want more or less depending on how juicy you like it.
add some shakes of salt, pepper, and garlic salt in.

put the lid on the skillet and let it cook for 20 more minutes.

You dont need any lettuce tomato, cheese or any of that crap. The meat is good enough none of is warranted.

You can, however serve it with rice and frijoles or refried beans.




Next recipe


Dirty Rice

1 pound lean ground round
1/2 gound of jalapeno patty sausage chopped up
2 big white onions
1 bunch of green onions
1 big bell pepper
salt,pepper, and red pepper
1 can of chicken broth
2 skillets

Brown meat in one, add a little water so it wont stick. Cook until brown
Peppers and onions in other. cover and cook slowly
cook 1 1/2 cups of white rice
heat broth in empty skillet
combine meat and onions
put rice in big bowl. then put meat and peppers on top stir and mix them together until gooey
then put lid on bowl and let it sit for 1-2 hours.


Taco soup

1 1/2 lbs of lean meat. brown it
2 cans of jalapeno pinto beans
1 can of Rotel tomatoes with chiles
1 can of whole tomatoes. chop
1 pkg of taco seasoning powder
1 package of hidden valley ranch powder


Add all of the above into large pot, add 1 1/2 cup of water
simmer for 1/2 hour or more

I dare anyone to try any of those and say they dont like them.

I just tried both recipes. They sucked.

 

[S. L.]

wow
looks awesome, love the spicy stuff

 

[IAmNude]

I just tried both recipes. They sucked.

No you didnt. You wouldnt have time. Plus, you wouldnt likely have all the ingredients.

 

[Peru]

Lasagna looking absolutely delicious, Onkel. Probably will be my first grand attempt at a recipe from this thread (when I'm back at my parents for a visit).

 

[OnkelC]

Lasagna looking absolutely delicious, Onkel. Probably will be my first grand attempt at a recipe from this thread (when I'm back at my parents for a visit).

Hi Peru, good to hear that! It is quite easy to make.
For clarification: I used celery root for the preparation, which is a different plant than the celery stalks. If the roots are not available in your region, you can substitute the taste with celery salt or chop one celery stalk in fine slices.

Best of luck and don't forget to post some pics!:lol

 

[ChryZ]

The lasagna is looking great.

 

[Hooker]

No you didnt. You wouldnt have time. Plus, you wouldnt likely have all the ingredients.

That's what we call the pot calling the kettle black.


And those ingredients are nothing special, hell, the recipe is nothing special. Ground beef with hot sauce?!? You mock the pre-made tortillas, but you use garlic-salt. Why not chop up garlic with the salt for the juices and add it fresh. It's bound to taste way better.


You see how sucky this is!? Like Onkel said, leave everyone in their own rights. I see plenty of things here that would be done better otherwise (NOOOO Onkel, don't use Olive Oil for ground beef!!) but there are better ways to say it...

My sis is doing the cooking again tonight, I hope I can snatch some pics for you. I'll try to make Roti one of these days. My favourite dish in general probably. Originally Surinamese (the Indian people of Suriname) - It's a kerry-type curry, which tastes beyond awesome. If not tomorrow, some other day this week

 

[OnkelC]

ChryZ, thanks. It was fun to make and fun to eat!:lol

My sis is doing the cooking again tonight, I hope I can snatch some pics for you. I'll try to make Roti one of these days. My favourite dish in general probably. Originally Surinamese (the Indian people of Suriname) - It's a kerry-type curry, which tastes beyond awesome. If not tomorrow, some other day this week

That would be very nice to see, and molest her with the camera, too! Please greet your sis from this humble kitchen, the wife and myself still have the desert from last time in our minds.

(NOOOO Onkel, don't use Olive Oil for ground beef!!)

I DID NOT USE ZE OIL FOR ZE MEAT, BUT FOR ZE SAKE OF ZE OZHER INGREDIENTS! :lol :lol :lol

Seriously, decent ground beef contains only about 10% of fat around here, so a little bit of olive oil is OK. It contributes greatly to the overall taste. Even the genuine Italian recipes recommend the use of either adding pancetta to the meat or using olive oil for the preparation:
http://www.cibo360.it/cucina/mondo/rag%F9_bolognese.htm
( second recipe: about 25 grams of it for 1000 grams of mixed ground meat).

If they are allowed to do it, so am I. HAH!:lol

Keep'em coming.

 

[OnkelC]

Tonights dish will be a small but delicious seasonal treat:
Sauteed yellow chanterelles with young potatoes and bacon.

The ingredients are:

400 grams of yellow chanterelles,
500 grams of small and young potatoes,
100 grams of cured pork belly or bacon,
parsley, oil, salt and pepper (not pictured)

Cooking starts in 15 minutes, pictures will be up around the usual time. Stay tuned.

 

[Cosmic Bus]

Poultry in motion, so to speak

Oh man.

:lol :lol

The promise of today's recipe is mouth-watering. Potatoes, bacon, and mushrooms? I'd like to bathe in that.

 

[IAmNude]

Hello real man,
the thread so far was a nice sharing of recipes and their preparations and a friendly and polite discussion of the international cooking, not a "my recipe can kick your recipe" contest of any sorts.

Before bashing the other contributors and copy/pasting random recipes of unknown origin in here, it would be nice of you to prepare one yourself, make pictures of the preparation and post them here.

I dont have a camera.

 

[OnkelC]

So, let's cook.
The season for "Pfifferlinge" (yellow chantrelles, please correct me if this is the wrong term for them) has just started over here and it would be a shame to miss out on these fine members of the mushroom family.

They sport a very subtle yet distinctive taste and give your tongue a hint of "forest" and "genuine mushroom". Because of this subtlety, they should be prepared without much fuss and as simple as possible. If you happen to obtain an abundance of them, they also make a good base for any roasts, be it pork or beef, and they go great with any kind of dumplings or plain bread.

I chose some small new potatoes as the side dish, which I cooked and then roasted. They are eaten with the peel and are a fine dish by themselves.

No special utensils are needed for the preparation, but a second large pan is a plus.

First, put the chanterelles in a water-filled kitchen sink or bowl and rinse them under running water. Chanterelles grow on sandy surfaces, putting them in water will help removing the sand. Check them thoroughly for little holes in the stem. If you find such holes, discard the whole mushroom. If the stem is a bit crushed or brown, cut that part away:

Dry them on some kitchen paper:

Next, rinse the potatoes. If they have green spots, cut them away:

Put the potatoes in a small pot, add a good amount of salt (two to three tablespoons for this amount of potatoes should be sufficient), put a lid on it and let them cook for 15 to 20 minutes. They are done when you can stick a knife in them without much effort:

Drain them and put them back in the pot so they can steam off a bit. Put a pan on the stove, heat it to about 2/3 of max heat, add a bit of oil and put the potatoes in it. Add some salt and let them roast a bit until preparation. Shake the pan occasionally so the potatoes will brown from all sides:

Now cut the pork belly/bacon to thin stripes and put it in a pre-heated second pan, stir it for a few moments and add a piece of butter:

Now add the chanterelles and stir them carefully. Add a hint of pepper and let them sautee for 5-10 minutes:

Finish Line:
Add some salt to the chanterelles, cut the parsley and stir it under the chanterelles:

DONE!
Serve on a plate and enjoy. A good beverage would be a dry white wine like a Pinot Grigio, Sancerre or the German "Riesling":

Guten Appetit from Bonn.

Keep your comments, critics and contributions coming!

 

[Fallofmart]

That chicken kiev looks shit hot, I'm gonna have to try that one.

 

[Deleted member 1235]

Hooker, are you/ can you make roti chanai? I'm probably being culturally insensitive or something, but I have wanted that since I got over, but can't seem to find it anywhere in the dam.

anytime I hear the word roti I always think of roti chanai, I have no idea if you are talking about the same stuff, but this was a curry (not indian style) with roti bread for 6 kiwi dollars (3 euro) and i used to get it every friday when I lived in NZ.

/cultural dimwittedness off

also could a mod ban IamNude and/or edit his posts out? something about cooking thread trolling is really offensive.

 

[bjork]

Is there such a thing as brownies that you make with cherries?

cherry brownies sound pretty nice

 

[IAmNude]

Hooker, are you/ can you make roti chanai? I'm probably being culturally insensitive or something, but I have wanted that since I got over, but can't seem to find it anywhere in the dam.

anytime I hear the word roti I always think of roti chanai, I have no idea if you are talking about the same stuff, but this was a curry (not indian style) with roti bread for 6 kiwi dollars (3 euro) and i used to get it every friday when I lived in NZ.

/cultural dimwittedness off

also could a mod ban IamNude and/or edit his posts out? something about cooking thread trolling is really offensive.

I contributed to the thread. I've made two posts in here.

 

[Dachande]

also could a mod ban IamNude and/or edit his posts out? something about cooking thread trolling is really offensive.

Seconded.

Edit:

I contributed to the thread. I've made two posts in here.

You were still an incredible prick earlier.

Hopefully me and my housemate'll add a nice porkchop recipe later this week, but we'll see how it goes. Tomorrow I'm cooking some basic stacked potato skins with cheese and bacon - nothing difficult, but I'll stick it up here if I can.

 

[weehomer]

Seconded.

Edit:



You were still an incredible prick earlier.

Hopefully me and my housemate'll add a nice porkchop recipe later this week, but we'll see how it goes. Tomorrow I'm cooking some basic stacked potato skins with cheese and bacon - nothing difficult, but I'll stick it up here if I can.

Third. This thread has been awesome before that asshole. Lets keep it going!

 

[YakiSOBA]

I need to get a digital camera

I made Chicken Fettuccini Alfredo tonight, and last night I made stir-fried cayenne peppered pork! :lol

 

[heavy liquid]

also could a mod ban IamNude and/or edit his posts out? something about cooking thread trolling is really offensive.

Fourth. Hello, mods?

 

[AirBrian]

Wow, how did I miss this thread...great stuff! I've looked at the first post and didn't see anything too similar, and even though everyone probably knows this, here it goes anyway:

Beer Bratwursts

Start with your uncooked brats in a frying pan or similar skillet:

Take a beer of your choice and fill the pan so it covers the brats about 3/4 of the way. Bring to a boil and then let simmer for 30 minutes (flip brats every 10 mintues or so for best results):

After 30 minutes, remove from pan and grill until browned:

It's so easy, yet so good. You can serve them with sauerkraut if you want too.