Whaleboys kitchen...

[Provost Harrison]

Originally posted by Whaleboy


I use crappy dry stuff and cook it so its only just boiling. Other people totally nuke the stuff, and I like it soft.

Two words: al dente

Philestine

[Japher]

I have a friend who I had to teach to cook. The first time he made pasta he took a pot filled with water, added the pasta, and then brought the water to a boil and let cook for 8 minutes... It was disgusting!

[Arrian]

Beef Stew (I'm doing this from memory, the recipe is at home):

Ingredients:

2lb beef (bottom round is good), cut into small cubes.
3-4 potatoes
2-3 medium onions
1 15oz can of stewed tomato
1-2 15oz can(s) of peas
1-2 15oz can(s) of corn
A few celery stalks, chopped (I drop this)
Carrots... recipe calls for 4-6 carrots, but I use the "baby carrots" so I just eyeball it. I like 'em, so I put in lots
1 bay leaf
a slash (or two ) of worcester sauce
4 beef bullion cubes, dissolved in 4 cups boiling water

Start by browning the meat in a large pot*. Just brown it - no need to cook it through. edit: use some oil or shortening to prevent the meat from sticking & burning.

Then add the water/bullion, potatoes, the stewed tomato, bay leaf, carrots, celery (if any), and worcester. Crank up the heat until it starts simmering, and then drop the heat to "low" and cover. Cook for 6-8 hours (you can do a bit less if you turn the heat up a bit, but slow cook is best).

Once you've cooked it for several hours (if you're doing a full 8, we'll say after 4) add the corn & peas.

Then, at the end, put 1/2 cup to 1 cup of cold water in a bowl, and mix in some flour. The more flour you mix in, the thicker you can make the stew. Up to you. Then, slowly mix in the flour/water mixture to the stew.

Salt & Pepper to taste. Get a french loaf (or better yet, a bread boule) and enjoy.

-Arrian

*a crock pot will do as well.

[Thorn]

Whaleboy is such a cute name, reminds me of the poster Giant Squid....

[alva]

Stop eating so much Tuna !!
-

Two words: al dente

Not only is this the only way to cook pasta (can stand it when it's cooked too long), pasta cooked al-dente will last longer, IE you won't get hungry as fast as with over-cooked pasta. (Takes longer to disolve in your stomac)

[Japher]

Beef Stew (I'm doing this from memory, the recipe is at home):

Try coating your meat in the flour before browning it... That sounded perverted

Really, it gives a better flavor to the meat as well as helping to thicken. Also, instead of adding flour to the stew to thicken it (if desired) try corn startch. You won't have to use as much and it won't give the stew a chalky texture if you like it really, really thick.

I also add dumpling to the stew. When the stew is near done, after thickening, add dumpling mixture, cover and simmer for 10-15 minutes. Dumpling mixure: It's on the bisquick box, it's pretty much 1 cup bisquick, 1/2 cup water... That's it.

[Whaleboy]

Originally posted by Japher
I have a friend who I had to teach to cook. The first time he made pasta he took a pot filled with water, added the pasta, and then brought the water to a boil and let cook for 8 minutes... It was disgusting!

Lay off my pasta!!!

[Combat Ingrid]

All this talk about food and I don't have anything to eat

I guess I'll have to make my standard recipe:
1. Go to supermarket
2. Buy a Mozzarella pizza
3. Warm in oven ~15 minutes

(I'm a cheese junkie, I know)

[Rogan Josh]

I'm rather partial to Rogan Josh (surprise surprise). In fact I had one last night.

Rogan Josh:

1/4 cup finely chopped peeled gingerroot
8 garlic cloves, peeled
4 tablespoons water
1/2 cup vegetable oil
2 pounds lamb, cubed
1 teaspoon ground cardamom
2 whole bay leaves
6 whole cloves
10 peppercorns
1 cinnamon stick
2 medium onions, sliced
6 tablespoons plain yogurt
1 1/2 cups beef broth
2 teaspoons ground cumin
4 teaspoons paprika
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper

In a blender or food processor, combine chopped gingerroot, garlic cloves and water; process to a smooth paste; set aside.
Heat oil in a wok or deep skillet over medium-high heat until a drop of water sizzles in the pan. Brown lamb in several batches; set aside.

Add cardamom, bay leaves, whole cloves, peppercorns and cinnamon stick into the hot oil. Stir once to coat and add onions. Stir fry for about 5 minutes or until onions turn a medium-brown color. Add the ginger/garlic paste and stir for 30 seconds. Return cooked meat and stir for 30 seconds.

Add yogurt, a little at a time, stirring each addition until well blended; cook for another 3 to 4 minutes. Add beef broth, cumin, paprika, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer for about 1 hour; stirring occasionally. Remove bay leaves and cinnamon stick and serve hot, preferably over rice.

[Whaleboy]

I wont make any comments about my legendary "Stratosphere" pizza...

[Arrian]

Chicken Caesar Salad is another easy one.

Cook up some chopped chicken breast (boneless/skinless) - I'd say a 1/2 breast.

Chop up a bunch of Romaine lettuce.
Chop up a tomato.

Mix in the chicken, grate some parm over it, add caesar dressing, mix. Eat.

If you want the chicken to be breaded:

Before cooking the chicken, mix it up with 1 egg in a bowl with some bread crumbs (enough to coat the pieces of chicken). Then proceed as normal.

-Arrian

[MrFun]

Originally posted by Japher
I have a friend who I had to teach to cook. The first time he made pasta he took a pot filled with water, added the pasta, and then brought the water to a boil and let cook for 8 minutes... It was disgusting!

Hmmm . . . .

that is how I cook my pasta. What's the better way?

[Arrian]

Originally posted by Japher


Try coating your meat in the flour before browning it... That sounded perverted

Really, it gives a better flavor to the meat as well as helping to thicken. Also, instead of adding flour to the stew to thicken it (if desired) try corn startch. You won't have to use as much and it won't give the stew a chalky texture if you like it really, really thick.

I also add dumpling to the stew. When the stew is near done, after thickening, add dumpling mixture, cover and simmer for 10-15 minutes. Dumpling mixure: It's on the bisquick box, it's pretty much 1 cup bisquick, 1/2 cup water... That's it.

Actually, the recipe I have calls for flouring the meat before cooking it, and I used to do that. Problem is that that it tends to stick to the bottom of the pot then, and burn a bit.

I just realized I forgot to add that you need to use some oil or lard (shortening) in the pot to prevent the meat from sticking/burning. Doh.

Corn starch, eh? I might try that. Thanks.

-Arrian

[Provost Harrison]

You can't call salad 'cookery', it's just throwing some vegetables in a dish and throwing them around a bit

My steak and chips is something to be worshipped though

[Arrian]

Errr, Funman, you boil the water FIRST, then you add the pasta!

-Arrian

edit: damn typos.