This doesn't look good at all, where's the MEAT!?

Kidding, the pumpkin pieces are kind of big, no? I'd cut them smaller myself.

Those are just carrots I cooked in salt water and added afterwards. The hokkaido pumpkin has integrated almost entirely into the risotto due to me stirring the shit out of it for 20 minutes to soften the rice.

Here's a poutine I whipped up the other day. As well as all the regular stuff, threw in some ground beef, fried eggs and goat cheese.

Life is great.

Sort of a stretch posting that in the cooking thread, Tony.

That said I would love to try those.

It's my thread, YOLO! I guess I could rename it the Cooking/Food thread haha so I'd be safe! I recently discovered that the US don't have Ketchup Lays and I felt bad for them haha.

Speaking of real cooking, I did some Panko shrimps yesterday (small ones) and it was great. Baking them in the oven instead of frying them is a good choice too, healthier and tasty anyway. I saved some unpanko ones to do a sandwich. I had some black olive ciabattas that I used, took some cheese and I've added the shrimps, and grabbed some foil paper. 5-10 minutes in the oven. T'was good.

In the poutine, since I am not Canadian and have no access to it, do you make the gravy or purchase it? I make a mean gravy from roast beef juices and a roux. What else is part of this dish that I would love to try? Just fries, gravy and cheese curds?

I made "quiche" from lefovers recently. I had no idea how to make quiche. I didn't even have eggs. Basically I just pre-baked some whole grain crust, mixed yoghurt and cheese with veggies and spices, put the latter inside the former and put it all in the oven for some time. Turned out alright, but it probably would have been tastier if I had fried the veggies.

Looks good to me! Whole grain quiche crust, or was this just an all-purpose crust mix? Kind of an eggy open-faced veggie tart.

It's shortcrust I made myself using whole grain flour. I think it has proven itself as a pretty good way to use up leftover ingredients. Kinda like pizza, but requires less skill and you can put more stuff on it.

Requires less skill than pizza? That's an achievement.

Went on a bit of a cooking binge this weekend: Slow-roasted pork, coleslaw, spicy tomato sauce, oat bread, guacamole, hummus, baba ganoush, brussel sprouts, ground chicken patties. Blueberry pie and orange & lemon poppy seed cake for dessert. Sadly no pictures.

Making good pizza dough isn't nearly as trivial as making shortcrust.

I find both about as trivial though I cannot be sure if my pizza dough counts as good.

I baked that cake for my mom's birthday today based on that recipe: http://thepioneerwoman.com/cooking/2013 ... ella-cake/
I have yet to try it but I'm pretty sure it's fantastic!

So, I ordered 2,5 kilos of cocaine gluten on the internet...

...and made some creepy-ass looking seitan.

For the glory of seitan, of course! I never tried that, doesn't seem like something I'd enjoy.

Made that tonight (well the noodles since the dumplings were already made, I only boiled and fried them in canola oil).
Dragon Noodles are quite excellent, just spicy enough! Based on this recipe: http://www.budgetbytes.com/2012/08/spicy-noodles/

Nice! I love fried pork dumplings.

As well, I've been making lots of noodle dishes since I got a wok. Such an easy and enjoyable way to cook. I've really gotten into quick vegetable stir fries and baked tofu, which is crazy delicious if you like tofu. Baking pulls extra moisture out of it so it becomes really chewy and meaty. Marinated in soy sauce, sambal, and rice vinegar is a really tasty combo, plus I'll throw some crushed chilies or black sesame seeds on top. So good.

Fully homemade pizza!
-Rotisserie chicken soaked in BBQ sauce
-Cream cheese sauce with garlic
-Green onions
-TexMex cheese (something like that)
-Killer

Niiiice. Looks great. You made the crust, too?

Yeah man, I got some yeast thingy.
Exactly this one, it's freaking easy to do you don't need to wait for the dough to rise.

No Lodge Sportsman this weekend. Not enough time. Damn Kronos when the fuck am I going to get to use this thing!?

Spetsofai, a Greek recipe.
sausages, peppers, tomatoes, onions, garlic, thym, nutmeg, brown sugar... serve with bread!
10/10

I don't understand some of the complicated things people cook or why one even would want to cook such complicated gizmos.

Because they put your skills and abilities to a test. Can you really do this? Do you have the patience to pull this off? ...Also to show their peers that they're better than them. I mean, following that logic, why cook when you can buy ready-made meals from the shop?

If you think the latest recipe I posted is complicated... I don't really know what to tell you since it really isn't haha.

Imagine how many people want to bed Bobby Flay.

I still have this huge bag of gluten powder. Made some delicious veggie mortadella recently, and today I tried a slightly modified low carb bread recipe and I think it turned out pretty well. For the flour I mixed roughly 80% gluten with 20% whole grain flour. I then added flax seeds, sunflower seeds, grated coconut (my genius substitute for sesame and pumpkin seeds), spices, yeast and water and proceeded to turn them into bread via age old and proven bread making methods. Beholdeth:



It's really nice, fluffy, flavorful and obscenely filling. The only drawback to regular bread is that it's hecka chewy, but whatever, gotta work those jaw muscles baby & put all that sweet protein to use!

That nutritious loaf ith beheld! Looks really good and probably tastes even better. The recipe sounds more or less like if it were dried it would make a suitable and more flavorful cram.

I dunno about drying it (dried bread is kinda nasty) but if you zwiebake it will probably get you through nuclear winter.

That's more what I mean. I wasn't aware of that term. It will be a nutty rusk. If I make it to Germany in the nuclear winter, I'll try and find you.

Made cheddar and green onions scones and strawberry (both pieces and jelly) muffins today, both turned out great!

Are you veggie or vegan inhumanist? I've been doing vegetarian a few weeks at a time over the last few months, not sure I'll ever do a full switch but I invariably cook much more and eat healthier, better tasting meals when I'm avoiding meat.

Sorry I forgot to give you an answer. I've been a vegetarian since I was nine. I've never given much thought to how it affects health, but I never had any noteworthy nutritional imbalances at least. It did motivate me to pay greater attention to my diet and acquire some cooking skills though.

A recipe for vegetarians! Pretty tasty cauliflower curry with green onions and some other stuff. Very damn good. I'm sure it will be good cold too.

Damn, that looks delicious, I need to buy some cauliflower. I only ever considered it for meals involving boiled potatoes and nutmeg-cheese sauce (a childhood favorite). Its role in eastern cuisine always seemed esoteric and mysterious to me, but this looks perfectly doable!

Curried cauliflower is top-notch! Another really nice preparation is to just toss it in some olive oil, sprinkle with a generous amount of cumin, and then roast it until it starts to brown and caramelize.

Oh while I'm at it (since I love cauliflower), another great way to roast it is breaded. Parboil even sized pieces and then do a standard flour dredge and egg bath before tossing it in breadcrumbs seasoned with a whole bunch of lemon thyme and black pepper. Place on buttered baking sheet, then drizzle with some melted butter and bake at around 350 till golden brown and crispy. So good.

Damn, breaded seems good. Do you have a recipe for that? This also seems very good but not sure about using regular floor though. http://www.eatingwell.com/recipes/savor ... _cake.html

Fuck yeah, Fisty. Man, cauliflower is one of my favorite vegetables. I will eat it all until it's gone if it's cut into slabs and roasted. Nothing but olive oil, salt, and just starting to crisp. GUHHHhhhhh..

I'll have to post some pics when I make any dishes. Here's a short list of the dishes I think I do pretty well:

- Chicken Fettuccine in Bacon Cream Sauce with Avocado
- Rogan Josh
- Fried Chicken
- Mojo Potatoes
- Souvlaki
- Chicken Fajitas
- Shredded Beef Tacos
- Chicken Rice
- Macaroni and Cheese
- Tostadas
- Goulash
- Pan Seared Chicken in White Wine Pan Reduction Sauce

Been at my parents' summer house for a few days helping with some renovations. While their fields and garden aren't really giving too much produce yet, some wild herbs (and some regular ones) are in full bloom: Plenty of shoots of garlic, wild celery, nettles, lovage and some chives and parsley to give dishes a distinctively Finnish flavor that is probably fairly unrecognizable to a lot of Finns. Cooking with fresh herbs is just something cannot be beat.