Macrumors recipies

[vniow]

In case you haen't noticed, there have been a few food-related threads lately (mostly started by me) and every once in awhile, a home recipe was posted.

Let's see how many we can get if we concentrate it all on one thread.

[edesignuk]

Insert bread into toaster, apply butter and marmite....my favorite! And about my limit when it comes to cooking ;) :eek:

[Sun Baked]

I'll stay out of the recipe idea business this time around, last time I put forth a recipe idea - the response was.

Originally posted by crassusad44

You sick bastard!!!!!

................................ :p

[whocares]

Originally posted by edesignuk
Insert bread into toaster, apply butter and marmite....my favorite!


Oh, so British ;)

No offense: I'm British too.

Works great if you replace the butter with melted cheedar. The recipe's a bit more complicated but still a no-brainer:
Put bread in toaster. Cut cheedar. Put cheedar on toast and insert into grill. Melt cheese and apply marmite. Yummy!!!

[Mr. Anderson]

Originally posted by Sun Baked
I'll stay out of the recipe idea business this time around, last time I put forth a recipe idea - the response was.



This and the toast responses are pretty much what happened last time (one I started) - I think AlphaTech and I were the largest contributors to that thread.

http://forums.macrumors.com/showthread.php?threadid=5452

My question is, has anyone ever used the web to find recipes to make something. My wife and I use it quite frequently ourselves.

D

[bombensington]

www.foodtv.com (http://www.foodtv.com) = yummy

[whocares]

Originally posted by dukestreet


My question is, has anyone ever used the web to find recipes to make something. My wife and I use it quite frequently ourselves.

D

Given my allergy to kitchens, I'm more likely to use the web to find a good restaurant... But members of my family have been known to use web-recipes.

Than again I might use the web for very specific needs, like how to fix a given cocktail :D

[Mr. Anderson]

Originally posted by bombensington
www.foodtv.com (http://www.foodtv.com) = yummy

OMG! - I just went there and checked out the Iron Chef link (one of the best shows on the channel) and its absolutely hysterical - Throw Your Own Iron Chef Party!!! HAHAHA! Now who could you get to play the Chairman?!?:D

D

[bombensington]

Originally posted by dukestreet


Now who could you get to play the Chairman?!?:D

D

don't forget the yellow bell pepper. a definite must-have for any chairman.

i looked up the "chairman" one day - he is just an actor - he has been a soap opera star in japan. funny.

[Mr. Anderson]

Originally posted by bombensington


don't forget the yellow bell pepper. a definite must-have for any chairman.

i looked the "chairman" one day - he is just an actor - he has been a soap opera star in japan. funny.

not surprising in the least - but what had me and my wife laughing outloud was what he says at the beginning of the show to start the chefs off - Allez Cuisine!

His accent is so terrible is just sounds like something else in Japanese - when I read it at the bottom of the intro paragraph I almost died - and unless you've actually seen the show, you really can't appreciate this - but it is entertainment.

:D

D

[idkew]

insert beer in to refrigerator. wait 2 hours. remove, open and drink.

for quicker cooking, insert beer in to equal amounts of water and ice. spin. wait 10 minutes, open beer, drink.

[bombensington]

quick and easy, and yummy to boot:

taco ring

1/2 lb hamburger
1 pkg taco seasoning
1 or 2 cups shredded cheese (cheddar or colby jack, add more if you like, whatever your fancy)
2 tubes refrigerated crescent rolls
1 tablespoon water

brown meat, drain. into bowl, add meat, cheese, taco seasoning, and water. set aside.

on pan (i use a stoneware pizza pan), arrange crescent rolls - unwrap each roll, and arrange in a circular shape - the pointy end should be on the outside of the circle. think sun shaped. keep doing this until you've used all the crescent rolls - they will overlap each other.

add the meat/cheese mixture to the crescent rolls. i use an ice cream scoop, much easier. dont be afraid to get your hands messy on this.

fold the pointy end of the rolls over the meat mixture, towards the center of the circle. you should have a big hole in the middle of the circle.

bake at 350 F for 15 min or so - just until the crescents are cooked and golden brown.

serve with salsa, sour cream, whatever.

cheap, easy, and yummy. my 3 favorite adjectives all in one dish.

[scem0]

Best way to prepare Ramen noodles:

Put a good amount of water into pot (who measures :rolleyes: ;) :D )

put the pot on the stove and put it on high

Put the 2 big pieces of noodles into the water once it reaches a boil

Pour the little bits that stay at the bottom of the package into the pot

wait

wait some more

test the noodles with a fork to see how cooked they are

wait

wait again

turn off the stove when they noodles are almost perfect

put both of the packages of seasoning into the water

stir

stir some more

get out a strainer

strain the noodles

put noodles into a bowl

enjoy

enjoy some more

repeat

get full

repeat again

and again..... and again..... and again...... etc...... etc...... etc...........

If you put the seasoning in the water and then strain the noodles
then it makes the noodles soak in the seasoning, and it is soooooooooo
good. I LOVE RAMEN :D:D:D.

[funkywhat2]

I've got a good rasin bread that my mom makes every year.

3 cup milk
1 cup shortning
1 1/4 cup sugar
2 tsp salt
2 yeast cake
1tbs, 1tsp & 1/2 tsp sugar (for yeast)
3 egg well beaten
2 tsp lemon rind
3 cuip rasins
4 cup flour

Heat milk, add shortning,, sugar and salt. Dissolve yeast cake in 1/2 cup lukewarm water and add sugar and 4 1/2 cup flour. Cover and set in a warm place to rise for 1 hour. Add eggs, lemon rind, and rasins and enough flour to make a firm dough. Knead until smooth and elastic to touch. Cover and set in a warm place to rise until double in bulk.
Knead again. Form into 3 loafs and put into greased baking pan. Cover and set in a warm place to rise until double in bulk. Bake in mderate oven.

350 F for 50-60 mins

If there are any discrepancies between the ingredients in the list and the ingredents in the instructions, then go with the instructions. I took this right off the card that my mom has with the recipie.

[G4scott]

Originally posted by scem0
If you put the seasoning in the water and then strain the noodles
then it makes the noodles soak in the seasoning, and it is soooooooooo
good. I LOVE RAMEN :D:D:D.

If you do that, your Ramen will be sooooooooo salty :p

But that's ok, I've done it to. What's your favorite Ramen flavor? I like creamy chicken, but also chicken mushroom... I've also had to make Ramen on backpacking trips. You just can't mess it up!

My mom makes these gooey biscuits, but I'm not quite sure of the recipe. It's 2 containers of those biscuits (not the grands, but the normal 10ct ones... You put raisins at the bottom of a pan, and cinnamon, and then lay out the biscuits. The pan has to be one where the biscuits fit tightly and the pan has to have walls. My mom uses this glass thing... You then melt some brown sugar and butter and vanilla (the secret ingredient) and pour it over the biscuits. Bake the biscuits. Enjoy :D

Of course, my normal breakfast routine is something like this:
Get pop-tarts
Open package
Place pop-tarts in toaster
Toast pop-tarts
Remove pop-tarts from toaster
Eat pop-tarts.

[vniow]

Hey duke, I just tried your potato recipe and it was pretty good.http://img.ranchoweb.com/images/veronica/smiley.gif

I think I put a bit too much rosemary on it though, (had some growing outside, away from there the dogs piss) but other than that it was alright.

Not quite ready to give up on fries yet, maybe I should combine your recipe with some steak fries next time.http://img.ranchoweb.com/images/veronica/ppphhht.gif

[Sun Baked]

Originally posted by magnum759:
Texas Chili Cook-Off

If you can read this whole story without tears of laugher running down your cheeks then there's no hope for you!

Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better!

For those of you who have lived in Texas, you know how true this is. They actually have a Chili Cook-off about the time the Rodeo comes to town. It takes up a major portion of the parking lot at the Astrodome. The notes are from an inexperienced Chili taster named Frank, who was visiting Texas from the East Coast:

Frank: "Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the Budweiser truck, when the call came in. I was assured by the other two judges (Native Texans) that the chili wouldn't be all that spicy and, besides, they told me I could have free beer during the tasting, so I accepted".

Here are the scorecards from the event:

Chili # 1 Mike's Maniac Mobster Monster Chili
Judge # 1 -- A little too heavy on the tomato. Amusing kick.
Judge # 2 -- Nice, smooth tomato flavor. Very mild.
Judge # 3 -- (Frank) Holy ****, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These Texans are crazy.

Chili # 2 Arthur's Afterburner Chili
Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang.
Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously.
Judge # 3 -- Keep this out of the reach of children. I'm not sure
what
I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face.

Chili # 3 Fred's Famous Burn Down the Barn Chili
Judge # 1 -- Excellent firehouse chili. Great kick. Needs more beans.
Judge # 2 -- A bean less chili, a bit salty, good use of peppers.
Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like
I have been snorting Drano. Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting ****-faced from all of the beer.

Chili # 4 Bubba's Black Magic
Judge # 1 -- Black bean chili with almost no spice. Disappointing.
Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili.
Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the barmaid was standing behind me with fresh refills. That 300-lb. bitch is starting to look HOT...just like this nuclear waste I'm eating! Is chili an aphrodisiac?

Chili # 5 Linda's Legal Lip Remover
Judge # 1 -- Meaty, strong chili. Cayenne peppers freshly ground, adding considerable kick. Very impressive.
Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the cayenne peppers make a strong statement.
Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw those rednecks.

Chili # 6 Vera's Very Vegetarian Variety
Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers.
Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.
Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I **** myself when I farted and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that slut Sally. She must be kinkier than I thought. Can't feel my lips anymore. I need to wipe my ass with a snow cone.

Chili # 7 Susan's Screaming Sensation Chili
Judge # 1 -- A mediocre chili with too much reliance on canned peppers.
Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably.
Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava like **** to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing, its too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach.

Chili # 8 Tommy's Toe-Nail Curling Chili

Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence.
Judge # 2 This final entry is a good, balance chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge # 3 passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor dude, wonder how he'd have reacted to really hot chili?

[Mr. Anderson]

Originally posted by edvniow
Hey duke, I just tried your potato recipe and it was pretty good.http://img.ranchoweb.com/images/veronica/smiley.gif

I think I put a bit too much rosemary on it though, (had some growing outside, away from there the dogs piss) but other than that it was alright.

Not quite ready to give up on fries yet, maybe I should combine your recipe with some steak fries next time.http://img.ranchoweb.com/images/veronica/ppphhht.gif

Ha, great - did you get the potatoes nice and brown on the edges and slightly crispy? I think for me knowing that they are much more healthy than fries makes them even better, but if you serve them with any kind of grilled food, it goes well.

D

[vniow]

Originally posted by dukestreet


Ha, great - did you get the potatoes nice and brown on the edges and slightly crispy?


Now that you mention it, some were a bit undercooked I think. (actually my mom cooked them along with porkchops we had for dinner) about half were nice and crispy and the other half were a bit soft, it's an old oven.

Next time I'll cook them for a bit longer and less rosemary and see how it all turns out.

Oh, and where's that popcorn recipe you mentioned earlier?
It seemed to cause quite a bit of commotion or at least that's the impression I got from the other thread.

[scem0]

Originally posted by G4scott


If you do that, your Ramen will be sooooooooo salty :p

But that's ok, I've done it to. What's your favorite Ramen flavor? I like creamy chicken, but also chicken mushroom... I've also had to make Ramen on backpacking trips. You just can't mess it up!




Hard question. It depends what mood I am in.

Excited/nervous/anticipating - hot chili :::yumsky::::

blah mood - beef

happy/hyper - oriental (I love oriental flavored)

sad/(blah * 2) - chicken or creamy chicken, maybe beef

Tired and wanting to wake up - hot chilli

Tired and wanting to sleep - creamy chicken

weird/odd - A MIX! A mix can be very good. But don't try to get 6 diff
flavors into one, because that can be very gross. Well, not gross,
but as gross as ramen noodles get. And hot chilli doesn't mix well.

Indifferent to everything/no mood - beef usually, but basically any
flavor........ I am indifferent towards which is best when I'm in this
mood :D.


Usually my favorite is oriental, but I really like beef sometimes,
and I really like spicy chilli sometimes. In all truth I love them all
sooooooooooo much, so it is hard to compare them. But I am
very experienced when it comes to Ramen. ;)

Wow, that got me in a ramen mood. Im gunna go make me an
oriental package. Just 1 since I alread ate ;) :D.

[scem0]

Okay, I finished my last post saying how I was going to make
oriental ramen noodles. I just finished doing so. But I did something
to make them better! I cut up a cheese stick, and put it into the noodle, and I put in a tiny piece of butter. Man did that taste good.

So, next time you make ramen. Add a tiny bit of butter and cheese.
You will be pleased with the results. At least ur tastebuds will :D.

[Dignan]

The protein melt.

For those who want to get buff.

Tortillas + shredded mexican mix cheese + tuna + texas pete.

Take a fryin pan, put some olive oil in there, and make yourself be buff.

[Mr. Anderson]

Originally posted by edvniow

Oh, and where's that popcorn recipe you mentioned earlier?
It seemed to cause quite a bit of commotion or at least that's the impression I got from the other thread.[/COLOR]

Thats quite simple - take a big pot, something you'd boil pasta in. Put three medium handfulls of popcorn kernels in with enough olive oil to have all the kernels coated, but you don't need to cover them. It should be about 1/4 cup or so - and use the regular extra virgin olive oil not the light stuff.

Turn the heat to high and pick up the pot and shake it around once or twice while cooking. Shouldn't take more than a few minutes to get things popping.

Pour contents into a paper bag or bowl (I use a bag because it makes for easy mixing) and pour salt to taste on it. Shake up the bag and then eat - it tastes great, almost buttery without the extra fat.

Additions include rosemary, thyme, pepper, powdered cheese, etc. You don't need too much spice, just a little goes a long way.

And as for the potatoes - at the end of the second 30 minutes if they're not quite crisp, put the oven on broil for a few minutes and watch carefully, that should toast them nicely. And you can put just salt on them as well, or thyme and even do a cajun or cumin spice. Garlic powder is good too. But just don't put too much olive oil on them, they shouldn't be fried in the excess oil. If you have too much after coating them, drain off the extra.

Good luck and enjoy.

D

[Moxiemike]

Some random recipes:

A Good Bufallo Wing Sauce:

One cup of Red Hot or any sort of tabasco.
2 pats of low fat margarine
a dash or two of cayenne pepper
a dash of crushed pepper flakes

take a clove of garlic, crush it up. Mix it in.

Microwave it for 1 minute or so, stir so the margaine mixes in, and pour over a few wings.

Good stuff. and wayyyyy spicey.

Another (fattening) fave is Pasta Carbonara

basically, you buy some panchetta (italian bacon, though regular bacon works ok). Chop into small pieces, and fry it. Take some eggs and prep them as if you were making scrambled eggs.

Boil some spaghetti noodles. Strain them. Take the pot you boiled the spaghetti in, dump in the bacon or panchetta, dump the egg in, and dump the noodles on top. The heat from the hot pot and the noodles fries the eggs. Mix it up and yum a yum a yum.

One of my other faves is a lemon butter marinate on salmon steaks, wrapped in tinfoil and baked in an oven for 10-15 mins. good stuff.

A good sandwich is buffalo mozzerella, tomatoe and basil pesto ona baguette.

Also good for lunch is a salad with those lil' flavored tuna piuches--lemon butter rocks.

I have a few good recipes for salmon, spinach fritatas, shrimp (scampi. yum) and some other stuff. I'll try and dig 'em up.

We should publish all this stuff in a cookbook. i'd rather have that for deim-god status as opposed to a mug.

Arn, duke, are you listening?????

:D

[Mr. Anderson]

Originally posted by Moxiemike


We should publish all this stuff in a cookbook. i'd rather have that for deim-god status as opposed to a mug.

Arn, duke, are you listening?????

:D

ha, the MacRumors Cook book? Then all the recipe names would have to be Mac Related -

your Carbonized Pasta is a standard, but I put grated parmesian reggiano and basil in mine. Some times supstituting procutto (sp?) for the bacon.

I've got a great lemon, olive and basil pasta dish, but it important to get the indredients measured correctly - I'll dig it up at home and post it. Yumm, now I'm getting hungry.

D :D

[Moxiemike]

Originally posted by dukestreet


ha, the MacRumors Cook book? Then all the recipe names would have to be Mac Related -

your Carbonized Pasta is a standard, but I put grated parmesian reggiano and basil in mine. Some times supstituting procutto (sp?) for the bacon.

I've got a great lemon, olive and basil pasta dish, but it important to get the indredients measured correctly - I'll dig it up at home and post it. Yumm, now I'm getting hungry.

D :D

Carnonized pasta. Nice.

Heck, we're all fairly smart cats, jello excluded of course ;)

i think a cookbook with mac-titled recipes would be cool.

Heck, some practially write themselves:

JAVA
AQUA

etc etc etc

How about Finder Filet of Fish

Reality Distortion Field Chocolate Cake

iDisk pancakes....

i could go on!

heehee

[G4scott]

You could have 'fajitas grilled on a dualie!' or something to that effect... I imagine the new G4's heat up quite a bit (but not as much as a pentium 4!!!)

[drastik]

here's one if you have veggie friends, like some of my good friends.

Chili= use any chilli recipe substituting Morning Star Vegan (matlike Stuff, can't remember rest of the name right now).

Also, you can do turkey chilli this way using Tovurkey which I believe is Soy Based.

[Ifeelbloated]

Does anybody else think that Iron Chef host looks like an Asian Liberace?

[Mr. Anderson]

Originally posted by Moxiemike

Heck, we're all fairly smart cats, jello excluded of course ;)

i think a cookbook with mac-titled recipes would be cool.


it could be called....

drum roll....


iCook Book V1.0
Users Manual

any number of iRecipes, we'd need a very cool kitchen with an iMac for all the info on the front cover. And then some good pics of the food.

iPotato, iBurger, PowerMac and Cheese....yeah, it could be pretty damn funny and I think we could get some good recipes.

D

[Moxiemike]

Originally posted by dukestreet


it could be called....

drum roll....


iCook Book V1.0
Users Manual

any number of iRecipes, we'd need a very cool kitchen with an iMac for all the info on the front cover. And then some good pics of the food.

iPotato, iBurger, PowerMac and Cheese....yeah, it could be pretty damn funny and I think we could get some good recipes.

D

I think eye could probably handle the photography. You and I could do the design....

Would be a winner.

I'm glad you thought of PowerMac and Cheese. Thought it was too obvious to say myself!

So arn, where you at? you hearin' us?? :)

[Tiauguinho]

Im enjoying this thread! Very amusing to see the diferent recipies that we all have, from our cultures to our own tastes! The book idea is excelent!

Now im going to tell you my own:

"Bacalhau à Gomes de Sá"
Translation: Gomes de Sá Cod Fish"

First Step: Cook the Cod Fish in some boiled water. Dont forget to boil some potatoes too.

Second Step: After cooking the cod fish you take it off and you chip or splinter the Cod fish in to a small bowl with hot milk.

Third Step: Now you make a "refugado" ( dont know the translation to this one... sorry guys), that is, you get some onions, garlic, olive oil and a small portion of kitchen butter (???) into a pan. You cook it until the onions get soft or almost transparent.

Forth Step: You add the Cod Fish into the pan with the "refugado" ( the milk goes in too! dont forget that!)

Fifth Step: Get some Lemon juice. Half a Lemon is ok! Add it to the "refugado"

Sixth Step: Now you get a big oval pirex ( the glass things that can go into the Oven). and you put the potatoes in ( the potatoes must be cut into layers) and then you add the rest of it - The cod fish with the "refugado"

Seventh Step: 10 Minutes in the oven.

Last Step: Boil 2 Eggs and Cut them into thin layers! Take out the Pirex from the Oven, put the boiled layers of the eggs on top of it and enjoy!

i hope you like it! its a very traditional recepie! Like an old saying in portuguese... "There are 1001 ways of cooking Cod fish" and they really are!

[Moxiemike]

Originally posted by Tiauguinho
Im enjoying this thread! Very amusing to see the diferent recipies that we all have, from our cultures to our own tastes! The book idea is excelent!

Now im going to tell you my own:

"Bacalhau à Gomes de Sá"
Translation: Gomes de Sá Cod Fish"

First Step: Cook the Cod Fish in some boiled water. Dont forget to boil some potatoes too.

Second Step: After cooking the cod fish you take it off and you chip or splinter the Cod fish in to a small bowl with hot milk.

Third Step: Now you make a "refugado" ( dont know the translation to this one... sorry guys), that is, you get some onions, garlic, olive oil and a small portion of kitchen butter (???) into a pan. You cook it until the onions get soft or almost transparent.

Forth Step: You add the Cod Fish into the pan with the "refugado" ( the milk goes in too! dont forget that!)

Fifth Step: Get some Lemon juice. Half a Lemon is ok! Add it to the "refugado"

Sixth Step: Now you get a big oval pirex ( the glass things that can go into the Oven). and you put the potatoes in ( the potatoes must be cut into layers) and then you add the rest of it - The cod fish with the "refugado"

Seventh Step: 10 Minutes in the oven.

Last Step: Boil 2 Eggs and Cut them into thin layers! Take out the Pirex from the Oven, put the boiled layers of the eggs on top of it and enjoy!

i hope you like it! its a very traditional recepie! Like an old saying in portuguese... "There are 1001 ways of cooking Cod fish" and they really are!

Im leaving my house now to buy some cod. :D

amazing soundin' man. :D

[whocares]

Originally posted by Moxiemike


Carnonized pasta. Nice.



Past "a la carbon-ara" sounds even nicer;)

Cook pasta. Spaghetti work best.
Lightly fry a small amount of onion in extra virgin olive-oil (low temperature).
Then mixe-in diced-bacon and cook.
Strain pasta and add cream + 1 to 2 egg yokes/serving.
Add diced-bacon, mixe and serve.

Should be edible in both OS 9 & OS X households...

[Mr. Anderson]

I see a huge potential here - so has anyone printed/written a book before. We should set up a meeting and see if we can come up with a more thought out plan.

D

[vniow]

Oh god, look what I started.http://img.ranchoweb.com/images/veronica/eek21.gif

I wasn't expecting this many, wow. Maybe because we've had a rush of members lately.

Now if an iCook book were made, I'd definately contribute!http://img.ranchoweb.com/images/veronica/grinning.gif

[vniow]

Cat recipies (http://www.geocities.com/cat_busters/RECIPES.html)

[Tiauguinho]

MoxieMike,
Anything that i can help you with the recipie please PM me! I can promise you that it tastes very good!

The iCook book idea is excelent! We should register the iCook name before Apple! We never know what is happening in Cupertino...

[funkywhat2]

Originally posted by Ifeelbloated
Does anybody else think that Iron Chef host looks like an Asian Liberace?

The Chairman? Hells yeah! But something tells me he doesn't have much in the way of musical talent.

Anyone notice that the recepie on the back of bags of Toll House Chocolate Chips has changed? They got rid of the baking powder, but kept the baking soda! They have a terrible texture w/o it. Hint to anyone who makes them - add the same amount of baking powder as there is baking soda - it helps!

[Mr. Anderson]

iCookBook.com and iCook.com are both registered - but get this iCookBook was created in May 2002 and iCook.com was created in October 2002!!!! Damn.

Have to come up with a different name.

D

[vniow]

How about iRecipe?

[Mr. Anderson]

Originally posted by edvniow
How about iRecipe?

no on the

icuisine.com
irecipe.com
ichef.com

but iCookedIt.com is available - but all lower case it comes out to
icookedit.com

its a maybe

D

[mymemory]

OK, as the only representative of the venezuelan comunity, I will have to tell you that all venezuelan meals are ten times more complicated than any of the north american I have seen. Just to the point that I'm not even able to cook a native meal, that is why I have my girlfriend living with me for about a year and she hasn't learn any of my mother recipes at this point, only pankakes and things like that.

I'm gonna give you the recipe of our traditional chritsmas meal, just to share it with you as a general culture stuff.

Recipe for 20 hallacas (pronounced AH-JAC-KA).
Requires 2 days of advanced preparation.

Story:
The hallaca is the main Venezuelan Christmas dinner dish. It was created by the slaves during the colony times. They put the left-overs of their master's Christmas festivities in a bit of cornmeal dough, wrapped this with banana leaves and cooked to mix the flavors. As many things in my country, the hallaca has the influence of three cultures, the white one (European ingredients like raisins, nuts and olives), the native one (the corn meal colored with onoto seeds), and the black one (banana leaves used to cook the food). The original hallaca is made with meat (pork, poultry, beef, lard, crisp pork rind, etc) and boiled eggs. The hallaca tastes better once it has cooled. It requires hours of preparation, but it is usually prepared by the whole family. Its preparation is a celebration by itself. Music and drinks make up the festive atmosphere. Mothers nagging children as they steal bits of fillings from the table, and the guys complaining of being relegated to the leaf cleaning and last minute shopping are typical during the hallaca making party.

Please note: the banana leaves are not intended to be eaten, they are just for cooking!

Ingredients:

* 1 can of mock duck or 1 packet of tofu marinated pieces
* 500 g of cooked and mashed new potatoes
* 50 g of almonds.
* 4 white onions
* 2 red onions
* 2 carrots, 6 Brussels sprouts, a handful of green beans (or another similar combination of vegetables)
* 1 can of artichokes
* 1 can of asparagus
* 1 can of chickpeas
* 1 garlic head
* 1 packet of mi-cuit (half dried) tomatoes or 1 tube of tomato paste
* 4 red bell peppers
* 2 green bell peppers
* 100 g of mixed vine fruit
* 20 prunes
* 1 jar of green olives
* 1 jar of mixed pickles in mustard sauce
* 1 jar of capers
* 3 leeks
* 2 packets of spring onions
* 1 large bunch of herbs (coriander, thyme, parsley, celery)
* 1 Tsp of black peppercorns
* 1 tsp of coriander seeds
* 1 tsp of cumin seeds
* 1 Tsp of "onoto" (also called "achiote") seeds (*)
* 1 Kg of instant polenta meal
* 1 roll of kitchen string
* 1 Kg of banana leaves (**)
* 250 ml of olive oil
* 1 vegetable stock cube
* 1 mushroom stock cube
* Marmite, soya sauce and chili sauce to season
* 20mx30cm roll of strong aluminum foil (unless you are rich enough to buy triple quantity of banana leaves and wrap the hallacas exclusively with banana leaves)

(*) available in Latin-American food shops (there are two in The Elephant and Castle shopping centre, London).
(**) available in Chinese food shops.

Leaves:
With a damp cloth wipe the banana leaves. Heat the banana leaves with a flame (gas cooker, camping fire, etc). The leaves turn softer and darker, with a distinctive smoky smell. Cut the hard rim without shredding the leaves.
Cut in 30 cm segments along the transversal veins.

Polenta dough:
In a small pan, warm (at very low heat) 5 Tsp of olive oil with the onoto seeds for 20 minutes. The oil should turn red. In the meantime fry in a deep pan the spices (cumin, black pepper, and coriander seeds) in 2-3 Tsp of olive oil. Cut the white onions in slices and add to the pan. Add 5 cups of boiling water. Add the stock cubes and a Tsp of marmite to season. Add the green part of the leeks plus the white part of 2 leeks in 1-inch chunks. Cut 1 and a half packet of spring onions and add to the pan. Add all the herbs (keep some parsley to garnish) and the garlic head cut in halves.

Simmer this broth for 15 minutes. Put the content of the pan in a food processor and liquidise it. Strain it very well keeping the liquid and discarding the solid waste (may want it to make vegetable cakes, up to you). Put the broth in a large bowl and add the red oil (previously strained to remove the onoto seeds). Pour the water content of the olive and the caper jars in the bowl. Add the polenta meal, 1 cup at a time, stirring very well. The consistency should be smooth. Mix the mashed potatoes with the polenta dough.

Make a small test for the consistency of the dough. Wrap 1 Tsp of dough with a small segment of banana leaf. Wrap it in aluminum foil and boil it in water for 15 minutes. If the cooked dough maintain the shape of the banana leaf "package", the dough is OK. If it crumbles or comes out half dissolved in water, then add more polenta meal. If it comes out rock hard, then add more water to the dough. Rectify the salt as well.

Fillings:
Grill peppers: Rub olive oil in two red bell peppers and grill them. Remove the skin and seeds and cut in 1cm wide strips. Put them apart in a small bowl.

Sauce:
Slice two red onions. Chop the rest of the spring onions and a leek. Stir fry quickly. Liquidise the mi-cuit tomatoes, two red peppers and two green peppers and add to the stir fry onions and leek. Stir for a minute. Add soya sauce, chili sauce and ground cumin to season. Add some cooking wine if you want. Let it simmer for another minute. Add some wheat or corn flour to thicken. Put the sauce apart in a bowl.

Vegetables: Shred the carrots and Brussels sprouts, mix with the green beans, chopped. Put them apart in a bowl.
Vine fruit: Soak the vine fruit in cooking wine or replacement (ie Norfolk punch). Put it apart in a small bowl.
Prunes: Soak in cooking wine or replacement (ie Norfolk punch). Put in a small bowl.
Chickpeas: Drain and put them apart in a small bowl.
Pickles: Put them apart in a small bowl.
Almonds: Blanch, toast and put them apart in a small bowl.
Mock duck: Drain, chop in 1cm cubes and put them in a small bowl.
Olives: Put them apart in a small bowl.
Capers: Put them apart in a small bowl.
Artichokes: Drain, cut in quarters and put them in a small bowl.
Asparagus: Drain and put it in a plate.

Cut a 35 cm long piece of aluminum foil and put it over the table. Cover with a banana leaf, the transversal veins along the horizontal axis. Rub oil on front face of the banana leaf. Put a bit more than half a ladle of dough in the centre of the leaf. Extend with a spoon to cover a 14cm-diameter circle.

Put 1 Tsp of Sauce in the middle. Put 1 1/2Tsp of shredded vegetables over the sauce. Put 2 olives and 2 capers, one on each corner of the dough. Keep placing the rest of the fillings as in a collage: 1 tsp. of vine fruit, 1 prune, 2 tsp. of pickles, 1 Tsp of chickpeas, 3 cubes of mock duck, 1 asparagus, 2 strips of grill pepper and some leaves of parsley.

Wrap this with the banana leaf (not against the veins). Fold the foil to seal the ends of the banana leaf packet. Then, fold the foil to wrap the whole packet. Tie it with kitchen string. Repeat for the rest of the dough (see diagrams below).

Boil the hallacas covered in water for 20-30 minutes. You may have to do this in batches unless you have a hugh cauldron. Drain the hallacas and let them cool for 10 hours. Put them in the fridge or freezer. Heat the hallacas in boiling water, simmering for 10 minutes before eat them. Enjoy your meal!

[G4scott]

Holy crap Mymemory! That's a huge recipie!

Some suggestions for the Mac cookbook...

"Hot Cocoa"
"iMacaroni and Cheese"- the kids love it!
"PowerBar G4" (A nutritious snack for those on the go with 4 essential vitamins!)
"iDuck"- for only $100 a year ($50 for current iFowl members), you can enjoy as much of this dish as you want!
"AirPork"- I don't know where the air comes from, but it's also pork!
"Cinema Popcorn"- the perfect meal for a movie
"Finder Fricassee"- mmm, mmm, tasty.
"Gourmet Gigaflop Garden Salad"- A special gourmet salad that goes fast!
"Mythical Megahertz Mackerel"- A tasty, yet light fish dish.
"Switcher Succotash"- A perfect dish for celebrating the new switcher.


There's more to come...

[G4scott]

Originally posted by edvniow
Cat recipies (http://www.geocities.com/cat_busters/RECIPES.html)

Now that is bad... I have a cat... I'm hungry... Do you have any suggestions as to what I make from that website? :D :eek: :p

[jelloshotsrule]

Originally posted by Moxiemike

Heck, we're all fairly smart cats, jello excluded of course ;)


..... and.... i make an appearance.

and.... another person added to my hate list



i plan to try the popcorn recipe over the break.

"excellent burritos" as named by my girlfriend and as inspired by my friend.

take tortillas. toss in some: refried beans, black beans, shredded cheese, lettuce, tomato, sour cream, salsa (not necessarily in said order). close that ****e up like a burrrrrito. put a bunch of em in/on a pan (like a brownie pan or something)... put some cheese up on top of em, and some ennnnchilada sauce... cover in foil. bake thoooooose ****s for like 30 minutes...

eeeeeat your heart out

feel free to leave out any items and/or add supin... like guac if you have it. or chocolate. whatever you want. it's YOU making these burritos. that's why they're so exxxxxcellent.

[howard]

Originally posted by scem0
Best way to prepare Ramen noodles:



i once knew someone who put the spice on the brick of uncooked ramen, ate it uncooked and then chugged water...haha he claims the water makes it expand in your stomach and make you very full

[scem0]

I dont like to get full when eating Ramen. I was room for more.

and more.......

and more.....

and more...

and that list goes on and on.....

and on......

and on.....

wow, that has gone way too far :D.