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Selinate Amarr Wardens of the Void	Posted - 2010.11.07 21:31:00 - [1] For those who like to cook, and make something absolutely delicious, I encourage you to talk about it here and tell stories of your dishes. One of my favorite creations was the following. I took a tuna steak, marinated it in cantaloupe juice for a fairly long time, and then briefly cooked it on very high heat on both sides on a skillet (I lack a grill at the moment), and then sprinkled little pieces of habanero peppers and cut up mint leaves on it. Very good summer dish, I think. I believe I served it with asparagus which was also cooked in the cantaloupe juice, and some rice. Keep in mind, I'm not really a chef, or very knowledgeable on all the specific terms and what not, I just thought up the above creation, made it, and loved it. Any stories that you have?
Malcanis Caldari Vanishing Point. The Initiative.	Posted - 2010.11.07 22:37:00 - [2] My favourite thing to make is cheeseburgers. Malcanis' Law: Whenever a mechanics change is proposed on behalf of "new players", that change is always to the overwhelming advantage of richer, older players.
Surfin's PlunderBunny Minmatar The Python Cartel. The Jerk Cartel	Posted - 2010.11.07 22:57:00 - [3] The food I can make best! Originally by: Xen Gin Originally by: FOl2TY8 I know that some people like to have voluntary periods of abstinence. Yeah, I use that excuse too.
Selinate Amarr Wardens of the Void	Posted - 2010.11.07 23:03:00 - [4] Figures that you ask gamers what kind of food they like to make, and they come up with cheese burgers and t.v. dinners, lol.
Surfin's PlunderBunny Minmatar The Python Cartel. The Jerk Cartel	Posted - 2010.11.07 23:05:00 - [5] I also make hot pockets Originally by: Xen Gin Originally by: FOl2TY8 I know that some people like to have voluntary periods of abstinence. Yeah, I use that excuse too.
Betty Boom Caldari SPECTRE Syndicate	Posted - 2010.11.07 23:13:00 - [6] I like Flammekueche aka Tarte flambTe !
Micheal Dietrich Caldari Warsmiths	Posted - 2010.11.07 23:45:00 - [7] Like I'm going to hand over some of my BBQ recipes, ya'all can't handle that level of awesome.
Akita T Caldari Caldari Navy Volunteer Task Force	Posted - 2010.11.08 00:12:00 - [8] Edited by: Akita T on 08/11/2010 00:17:30 "Omelette du qu'est prOt" (omlet with whatever's handy)... Usually//preferably plenty of not-too-spicy red peppers and a hint of Caciocavallo style cheese. _ Beginner's ISK making guide \| Manufacturer's helper \| All about reacting _
Selinate Amarr Wardens of the Void	Posted - 2010.11.08 00:13:00 - [9] Originally by: Micheal Dietrich Like I'm going to hand over some of my BBQ recipes, ya'all can't handle that level of awesome. or maybe you're just afraid that your recipes aren't awesome enough for us to be impressed? Come on, give it up!!!
Micheal Dietrich Caldari Warsmiths	Posted - 2010.11.08 00:19:00 - [10] Originally by: Selinate Originally by: Micheal Dietrich Like I'm going to hand over some of my BBQ recipes, ya'all can't handle that level of awesome. or maybe you're just afraid that your recipes aren't awesome enough for us to be impressed? Come on, give it up!!! You can't trick me, I'm onto you!
razor haze	Posted - 2010.11.08 02:08:00 - [11] Edited by: razor haze on 08/11/2010 02:09:49 chocolate peanut butter balls are one of the best things i can make
Grimpak Gallente The Whitehound Corporation The Chamber of Commerce	Posted - 2010.11.08 02:37:00 - [12] mushrooms + turkey beef + cream. fry it all in a bit of olive oil. yum. --- Quote: The more I know about humans, the more I love animals. ain't that right.
Malaclypse Muscaria	Posted - 2010.11.08 03:10:00 - [13] Edited by: Malaclypse Muscaria on 08/11/2010 03:13:16 Beans, my style: Finely chop a large onion, saute it in a pot with olive oil, for 5-10 minutes until golden on medium heat. Meanwhile, finely chop some garlic (according to taste - I like a lot), and throw it in as well. Grab about 300gr of brown rice (forgot the exact measure, and cba to go down the kitchen and check), wash it, and throw it in as well once the onions are ready. Stir it for about a minute or two, letting the rice impregnate well with the oil. Finally, add about half a litre of broth, whatever kind you like. Add salt to taste. Note: the quality of the broth is very important. Forget about those square solid thingies they sell. Either make it yourself (very easy, google it up), or buy it pre-made in liquid form from a reliable source. Lower the heat and let the rice cook for about 30 mins or so. In the meantime, get a wide pan, and saute (again, with olive oil) some chopped red peppers, a few stalks of celery, some garlic, a bit of red-hot chilli peppers if you want it spicy, whatever else you like. Salt to taste, and after a five minutes add sliced mushrooms, letting it all saute together. Get hold of a good amount of ready-to-eat red beans, either by previously cooking them yourself, or out of jar (well washed) if you are lazy. Throw them in, along with a good amount of raw cashews. Throw in as well the rice you cooked on the first step (should be ready by now if you timed things right), and stir everything well for a couple minutes. Add some finely chopped parsley or fresh coriander leaves (I prefer the latter). Stir a bit more, and it's ready. A thing I really like about this particular recipe is the contrast between the beans and the cooked cashews. Their textures and flavours mesh in an interesting way.
Florio Miniature Giant Space Hamsters	Posted - 2010.11.08 08:00:00 - [14] Edited by: Florio on 08/11/2010 08:02:51 Edited by: Florio on 08/11/2010 08:02:13 get some fancy sausages, slit them open, sc**** out the meat. make meatballs (roll the meat in the palm of your hand). fry (together with sliced up bacon rashers) to brown/harden the outside of the meatballs. add to chicken stock/tomato sauce with onions/garlic etc and cook for 20 minutes. edit/ hehehe, scr4pe
Adunh Slavy	Posted - 2010.11.08 10:15:00 - [15] Corpse Marsalla 1/4 cup all-purpose Amarrian Wheat, ground 1/2 teaspoon Hydrochloric Acid 1/4 teaspoon ground black Nocxium 1/2 teaspoon dried Complex Organisms 4 skinless, boneless Corpse breast halves - pounded 1/4 inch thick 4 tablespoons Dairy Products 4 tablespoons Synthetic Oil 1 cup sliced Test Cultures 1/2 cup Spiced Wine 1/4 cup Spirits 1.In a shallow dish or bowl, mix together the Wheat, Acid, Nocxium and Organisms. Coat Corpse pieces in the mixture. 2.In a large skillet, melt Dairy Products in Synthetic Oil over medium heat. Place Corpse bits in the pan, and lightly brown. Turn over Corpse pieces, and add Test Cultures. Pour in Spiced Wine and Spirits. Cover skillet; simmer for 10 minutes, turning once, until no longer pink and juices run clear. The Real Space Initiative - V6 (Forum Link)
Antihrist Pripravnik 4S Corporation Morsus Mihi	Posted - 2010.11.08 10:58:00 - [16] Pilav (aka Pilaf). It can be made in many ways. Here's one that I like: - Chop a large onion and fry it on just a bit of warm sunflower oil (enough to barely cover the bottom of the cooking pot). As soon as you put onions in, put just a little salt on it and mix it constantly; - When onions start to release its juice, add ~300g of skinned boneless chicken meat (any part is good as long as it doesn't have bones), pour half of glass of water and let it cook for 10 minutes; - Add ~250g of rice, a little bit of paprika (hot, if you like it that way), a tablespoon of mixed seasoning (I use this one, but any mix of spices and dried vegetables with salt will do) and a mix of fine chopped vegetables. I usually use 1/2kg of a frozen mix of chopped vegetables (green beans, peas, carrots, sweet corn and potato mix). - Pour enough watter to cover the mix, stir it and put in the cold oven. Cook at ~200¦C. - Check the oven after 15-20 minutes and if you see that the rice isn't cooked but the watter evaporated, add half of glass of watter without stirring. - Pilav is done when the rice is cooked and you can see a golden colored crust on the top. Bon AppTtit

CCP StevieSG	Posted - 2010.11.08 11:24:00 - [17] I like sushi but I've never been able to replicate it anywhere near as good as I've had it in restaurants, the rice just doesn't come out the way it should. Any suggestions welcome!

Sturmwolke	Posted - 2010.11.08 11:28:00 - [18] I was experimenting with homemade chocolate a few weeks back, it turned out better that I'd expected. - 250g pure cocoa powser (Van Houten or equivalent) - abt 250ml coconut oil (any type) - some filler materials (milk, nuts etc.), I used dessicated coconut - some sugar Mix everything in a bowl and pop in the fridge to harden. The other alternative is to increase the sugar content, run a low heat while mixing (preferably by putting mixing bowl in hot water) and set aside to harden. There's really an endless variation of flavours & fillers that you can swap into with the above. The problem is the cocoa powder is a little bit on the expensive side.
Grimpak Gallente The Whitehound Corporation The Chamber of Commerce	Posted - 2010.11.08 11:32:00 - [19] Originally by: CCP StevieSG I like sushi but I've never been able to replicate it anywhere near as good as I've had it in restaurants, the rice just doesn't come out the way it should. Any suggestions welcome! think it's steam-cooked with salt? think also you need a specific type of rice. --- Quote: The more I know about humans, the more I love animals. ain't that right.
Adunh Slavy	Posted - 2010.11.08 11:47:00 - [20] Edited by: Adunh Slavy on 08/11/2010 11:47:47 Originally by: CCP StevieSG I like sushi but I've never been able to replicate it anywhere near as good as I've had it in restaurants, the rice just doesn't come out the way it should. Any suggestions welcome! Use short grain rice, Rinse it before you cook it till the rinse water is clear. Use whatever cooking method you want, do not salt. When done, and rice is cool enough to handle but not cold, fold in, with hands, sauce of rice vinagar, sugar and salt. The Real Space Initiative - V6 (Forum Link)
Sturmwolke	Posted - 2010.11.08 12:44:00 - [21] The closest western equivalent is Calrose rice. I would suggest an additional step of leaving the rice to soak for 1 hr after rinsing. The result would be a much more fuller/fluffier rice.
Grimpak Gallente The Whitehound Corporation The Chamber of Commerce	Posted - 2010.11.08 14:11:00 - [22] Originally by: Adunh Slavy Edited by: Adunh Slavy on 08/11/2010 11:47:47 Originally by: CCP StevieSG I like sushi but I've never been able to replicate it anywhere near as good as I've had it in restaurants, the rice just doesn't come out the way it should. Any suggestions welcome! Use short grain rice, Rinse it before you cook it till the rinse water is clear. Use whatever cooking method you want, do not salt. When done, and rice is cool enough to handle but not cold, fold in, with hands, sauce of rice vinagar, sugar and salt. ooooh, interesting. --- Quote: The more I know about humans, the more I love animals. ain't that right.
Adunh Slavy	Posted - 2010.11.08 14:12:00 - [23] Edited by: Adunh Slavy on 08/11/2010 14:18:29 Originally by: Sturmwolke The closest western equivalent is Calrose rice. I would suggest an additional step of leaving the rice to soak for 1 hr after rinsing. The result would be a much more fuller/fluffier rice. That may help some. The real keys are short grain and rinse. Short grain rice has more of the protien "amylopectin" which gets rather sticky. Rinsing is because most rice in the west is processed with talc, to keep it from sticking in storage, after the bran is removed. To Grim, you don't want the salt because the salt inhibits the protien chains from sticking to one another. Something about those crazy ionic bonds I suppose. P.S. Picked all this up from the show "good eats", goes into the science of food, pretty intresting. The Real Space Initiative - V6 (Forum Link)
Baneken Gallente School of the Unseen	Posted - 2010.11.08 14:30:00 - [24] Edited by: Baneken on 08/11/2010 14:32:21 Originally by: CCP StevieSG I like sushi but I've never been able to replicate it anywhere near as good as I've had it in restaurants, the rice just doesn't come out the way it should. Any suggestions welcome! First rince the rice until water is "clean", then put the rice in the cooking pot and "squash" it against the bottom and DO NOT STIR IT While cooking ! Whne it's done put carefully some some rice vinegar with sugar it the rice while carefully cooling the rice with a piece of cardboard/cooking book/fan what ever, this is known as "polishing the rice". Form cooled and polished Rice in to balls/rolls/something in between and serve warm. Edit: IMPORTANT RICE STOPS COOKING EACH TIME YOU OPEN THE LID ! http://desusig.crumplecorn.com/sigs.html
Selinate Amarr Wardens of the Void	Posted - 2010.11.08 18:27:00 - [25] Originally by: Florio Edited by: Florio on 08/11/2010 08:02:51 Edited by: Florio on 08/11/2010 08:02:13 get some fancy sausages, slit them open, sc**** out the meat. make meatballs (roll the meat in the palm of your hand). fry (together with sliced up bacon rashers) to brown/harden the outside of the meatballs. add to chicken stock/tomato sauce with onions/garlic etc and cook for 20 minutes. edit/ hehehe, scr4pe lol, I can feel my arteries clogging just from reading that.
Surfin's PlunderBunny Minmatar The Python Cartel. The Jerk Cartel	Posted - 2010.11.08 19:02:00 - [26] Ok, you need one of those little deep fryers, fill it with pure lard, and make fries in it. Originally by: Xen Gin Originally by: FOl2TY8 I know that some people like to have voluntary periods of abstinence. Yeah, I use that excuse too.
Aiwha Caldari 101st Space Marine Force Nulli Secunda	Posted - 2010.11.08 19:08:00 - [27] cheese on cracker ---- Gullible
Taedrin Gallente The Green Cross Sev3rance	Posted - 2010.11.08 20:34:00 - [28] Edited by: Taedrin on 08/11/2010 20:35:56 Ramen noodles deluxe. Cook your favorite flavor of instant ramen noodles, but only use half of the water as directed. This should be just enough water to make the noodles soft, but without turning it into a soup. Fry up whatever vegetables you have laying around in the fridge. Take some lunch/deli meat, and cut it up into squares (size doesn't matter). Add the meat to the vegetable mixture and fry it for awhile. Finally add one or two eggs, and scramble it all together. When done, add the vegetable/meat/scrambled egg mixture to the ramen noodles. I generally use celery, onions, carrots and sweet/bell peppers for my vegetables and ham for my lunch meat. I've been meaning to try it once with sliced water chestnuts. Tastes surprisingly good for such a cheap meal. ---------- Originally by: Dr Fighter "how do you know when youve had a repro accident" Theres modules missing and morphite in your mineral pile.
Micheal Dietrich Caldari Warsmiths	Posted - 2010.11.09 02:14:00 - [29] Southern Style Pork Ribs Ingredients: 1 package of country ribs (aka loin chops, preferably 1/2" or thicker) 1/4 stick of Butter Couple cloves of Garlic Half cup of a sweet onion 2 cups of ketchup 1 beer (16 ounces) Teaspoon of mustard Apple cider Vinegar Half cup Brown Sugar Ground pepper corn Pinch of coarse salt Optional: Cayenne pepper Red pepper flakes Worcestershire sauce Place your coals on one side of the grill and get them fired up. Meanwhile place a cast iron kettle around the middle of the of the grill and throw the butter in. Cut up your onion and garlic and toss in the kettle once the butter has melted and leave to simmer until the onion has a slight brown to it, usually only takes a couple of minutes. Empty the bottle of ketchup (you'll find my amounts a bit freehand) into the kettle, add the beer, a little bit of mustard, about a half cup of Apple cider vinegar, your brown sugar, The ground pepper corn, and the salt. If you choose any of the optionals add those at this time as well and stir the whole mess a little then put the lid on your grill and let sit for about 15 minutes to a half hour. I prefer spicy so I tend to go heavy on the cayenne but the Worcestershire I only do about a teaspoon worth. Note: The type of beer you use makes a huge difference in the ending flavor. I've tried this several times with our **** water to dark ales and my preference has actually ended up being Budweiser of all drinks. However Ambers really give a deep taste as well. Once the sauce has thickened up some cover your pork in oil and place them on the grill right over the coals and sear them on each side before burying them in the sauce, usually about 5 minutes each side. Once the chops are seared and in the kettle fully covered in the sauce place the lid on your grill and go watch tv or clean or do something for about 40 minutes to an hour. Remember to use indirect heat by keeping the kettle off of the coals. Every now and then come out and readjust the chops but remember to keep them in the sauce. Once they look to be done you can either put them right on the serving plate or choose to sear them up a second time for a little added flavor. Add some sauce in a dipping bowl and serve. The meat should be tender enough that you can simply tear it apart with your fork. You'll end up with more than enough sauce to apply this to several meals over the week and this is just as good with chicken or steak.
Thuul'Khalat Gallente Veto Corp	Posted - 2010.11.09 11:30:00 - [30] I'm pretty mean at takeaway ---

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