Whaleboys kitchen...

[Arrian]

Originally posted by 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

The chicken is cooked, damnit!

-Arrian

[MrFun]

Originally posted by Arrian
Errr, Fanman, you boil the water FIRST, then you add the pasta!

-Arrian

Sorry -- I misread Japher's post. I have always cooked pasta by boiling the water first, then putting the pasta in.

But I read his post as saying that THIS was wrong.



But I guess this wouldn't be the first time I have misread someone's post, huh?

[Arrian]

I figured. It HAD to be. I actually didn't think you were that stupid

-Arrian

[Japher]

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

Bring the water to a boil first... Doing it the way I said will make the pasta mushy. I bring the water to a rapid boil, add salt, bring to a boil again (as the salt will sometimes stop the boiling), then add the past.

I make the chicken salad. I bread the chicken (dredge in flour, then egg, then crumbs; the flour first will help the egg and crumbs stick petter) then fry it in about 1 inch of oil (a 350 degrees) for about 10 minutes, let it cool... Not much doing, but I would call it cookery because I have had some awful salads before.

[aaglo]

Oh, Oh,
my favourite

Ingredients:
- 200 g can of coconut milk
- yasmin/basmati rice
- 1/2 cucumber, 1 red pepper, 2 carrots
- 100 g sliced water chestnuts
- loads of spices (curry, cumin, chili, sugar)
- some soy sauce and oil

Preparation:
1. Chop the veggies and start cooking the rice
2. Stir&fry the veggies, spices and soy-sauce in oil
3. Add coconut milk on top of the veggies and let it simmer a bit
4. EAT!

[Japher]

I like that aago, quick, easy, and sounds great.

Arrian: When I make beef stew in a crock pot I always flour the meat first, but don't cook it... The flour keeps the meat tender and thickens, and you don't have to worry about the sticking (i did the samething), I now coat the pot with oil, brown the meat, remove the meat, then wipe down the pot with a paper towel before continuing... don't want oily stew.

[alva]

Bring the water to a boil first... Doing it the way I said will make the pasta mushy. I bring the water to a rapid boil, add salt, bring to a boil again (as the salt will sometimes stop the boiling), then add the past.

Add some oil too, NOT so that it doesn't stick (=myth) but you will be able to get the water hotter (and there is less evapiration(<-that's not a word, is it? ))
Then at the end, let the pasta rest a minute in the water while it isn't boiling anymore, to let it swell.,
Oh, and use enough water !!! 1. This will prevent the pasta from sticking and 2. if you don't, chances are you will have a flowery taste, which isn't good.

[Japher]

I use to add oil, don't any more. Don't know why I stopped, just got lazy I guess.

[Wittlich]

Originally posted by Japher
I use a splatter screen instead of lids for this

Great minds think alike! I too use a splatter screen (keeps the mess to a minimim).

Originally posted by Japher
That's a lot of spice. Yet, looking through my spice wrack I actually have them all! Would you suggest just making a whole lot of this at once and labling it "Wittlich Seasoning"?

You could, but you might be hard-pressed to get the same ratios of spices from a large batch of spices...

Originally posted by Japher
Also, what about smoking the spices, heating them up in a dry pan before adding them to the sauce. I do this with a lot of dry spices and really brings out their flavor. Have you tried this?

Actually, I've never tried this. I guessing that it would work (and add a smokey flavor to the sauce), just be carefull not to burn the spices (which is quite easy to do)...unless you like the burnt flavor in the sauce!

Oh, and speaking of burnt flavor - one final note, if by chance your sauce is sticking to the bottom of the pot, do NOT stir it or try to scrape it off of the bottom! Immediately pour the entire sauce into another pot and continue simmering from there. Do not scrape the "goodies" from the bottom of the first pot or your sauce will end up with the burnt flavor.

[Stuie]

It's Chex Mix season once again. Don't follow the crap recipe on the cereal box though; they gutted the original and added crap. So here's my version:

8 cups Chex cereal (equal parts Wheat Chex, Corn Chex and Rice Chex)
10 oz. of peanuts
1 1/2 cups pretzels (I prefer pretzel sticks, broken in half)
One stick of butter
about 4 or 5 tablespoons of Worcestershire sauce
a couple teaspoons of Seasoned Salt
a couple dashes of garlic powder

Heat the oven to 250. Melt the stick of butter in a 9x11 baking dish. Add the Worcestershire/Salt/garlic and mix it up. Then stir in the peanuts, then the pretzels and finally add the Chex cereal and stir to coat.

Heat 15 minutes in the 250 oven, stir. Repeat four times (total cooking time = one hour). Spread the finished mix out to dry on some paper towels.

Make gin martini, really dry, and consume with Chex mix. Yum.

[Wittlich]

I really like the final step in your Chex Mix recipe Stuie!

[Arrian]

Oh, another simple recipe, that I hope to use in about 3 hrs:

Buy beer.
Open bottle.
Drink.

Ahh.

-Arrian

[Japher]

Steak

In a plastic bag combine contents of one bottle of beer with 12 oz. stake. Let sit for three hours.

Throw on hot grill with some salt and pepper, cook.

Eat.

The beer really helps keep it moist, and shortens the cooking time.

[MrFun]

Originally posted by Japher


Bring the water to a boil first... Doing it the way I said will make the pasta mushy. I bring the water to a rapid boil, add salt, bring to a boil again (as the salt will sometimes stop the boiling), then add the past.

I make the chicken salad. I bread the chicken (dredge in flour, then egg, then crumbs; the flour first will help the egg and crumbs stick petter) then fry it in about 1 inch of oil (a 350 degrees) for about 10 minutes, let it cool... Not much doing, but I would call it cookery because I have had some awful salads before.

Thanks, but as you can see from my earlier post, I just misread your post.

[Japher]

np...

[Combat Ingrid]

Originally posted by Arrian
Buy beer.
Open bottle.
Drink.

Ahh.

[aaglo]

AHA!

But there's one problem with that 'Buy beer.Open bottle.Drink.' - recipie.
It does not require the kitchen (and that's what makes it the favourite of many people - including me )

[Whaleboy]

Mozzarella salad...

Works best with Buffallo mozz but any will work (not the processed stuff, I mean that enormous testicle in brine).

Cut into slices about 1cm thick, and do the same with beef tomatos. Alternate the slices on a big plate. Drizzle with balsanic vinegar and XV olive oil. Sprinkle with fresh basil, ripped not chopped and a tiny bit of oregano is nice. Goes well with Chianti (my favourite red).

For some reason, its good with weed, nice tasting (if soggy) munchies.

[Provost Harrison]

Originally posted by aaglo
AHA!

But there's one problem with that 'Buy beer.Open bottle.Drink.' - recipie.
It does not require the kitchen (and that's what makes it the favourite of many people - including me )

Oh how wrong you are. You need to go to the kitchen to get the bottle opener

[Stuie]

Originally posted by Provost Harrison
Oh how wrong you are. You need to go to the kitchen to get the bottle opener

I have one on my key chain. And it was a gift from my auto insurance company - does that make sense?

[Whaleboy]

[aaglo]

Originally posted by Stuie

I have one on my key chain. And it was a gift from my auto insurance company - does that make sense?

Yes, but the opener should say 'use only with caffeinated non-alcoholic beverages'... uh... that was quite lame...

Well, we can do it too:
In downtown Helsinki there is a Driver's school and a morgue right next to each other. Morbid harmony is in the air...

[Starchild]

Diamonds in Forest
(Starchild's quick and healthy Chinese meal)

Ingredients: Bok Choy, Chicken breast, Button Mushrooms, Soy Sauce, Garlic, Onion

1) Chop a boneless, skinless chicken breast into roughly 2.5 cm² cubes (1 square inch).
2) Chop Bok Choy and clean mushrooms.
3) Bring a pan of water to the boil. Rice wine (saké) can be added if desired. Add chicken cubes. [there is a term for this that escapes me. Crystal Boiling?]
4) Place Bok choy in a steamer above the chicken. Allow to, well, steam.
5) In a wok, heat some oil and add garlic (chopped or pureed), onion, and additional spices if desired (ginger, chili, etc).
6) Add mushrooms to the wok and, when chicken is cooked, add it and the bok choy as well. Drizzle on soy sauce and stir.

Serve with rice or noodles. I find chicken cooked in boiling water is juicier than if you added it directly to the wok.

[MrFun]

Excuse me . . . . .

chicken cooked in boiling water???

[Boris Godunov]

If you cook a whole chicken, stuff it with fresh basil leaves. Mahvelous.

[chequita guevara]

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.

You're supposed to boil the water first, then add the pasta.

[Whaleboy]

*hits self*

[Boris Godunov]

Everyone point and laugh at Whaleboy!









(I had to get someone after that WWN thing)

[MrFun]

Originally posted by Whaleboy
*hits self*

We have a couple of different emoticons for that, you know.





enjoy

[Japher]

chicken cooked in boiling water???

I boil chicken when I am going to make soup out of it, never any other time. I have a recipee that requires you to boil a whole chicken... Really easy I guess, boil the chicken (takes about 2 hours), pill the meat from the bones, toss bones, add chicken broth and bring to a boil... Serve with diced onions and jalapenos... Surprisingly good, despite how blan it sounds.