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spoonhead
Metal newbie

Joined: Sun Dec 16, 2007 10:01 pm
Posts: 212
Location: Australia
PostPosted: Fri Dec 21, 2012 4:48 am 
 

This is from the Kylie Kwong cookbook, and holy fuck its the best pork ribs ive tasted:

Image

1 kg pork ribs
4 limes, cut in half

Marinade
300 g barley malt
1/4 cup (60 ml) tamari
1/4 cup (60 ml) brown rice vinegar
1/4 cup (60 ml) shaohsing wine or dry sherry
6 garlic cloves, crushed and roughly chopped
7 cm piece ginger, roughly chopped
1 tablespoon Sichuan peppercorns, dry-roasted
1 tablespoon chilli flakes
1 teaspoon salt flakes

To make the marinade, whisk barley malt, tamari, vinegar and shaohsing or sherry together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well. Add ribs and mix well. Cover and refrigerate for 3 hours or overnight.
Preheat oven to 170°C. Place ribs in a roasting tin with marinade and roast for 30 minutes or until ribs are cooked through.
Arrange on a serving platter with lime halves. Eat with fingers!

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dystopia4
Veteran

Joined: Mon Nov 16, 2009 6:47 pm
Posts: 3547
Location: Canada
PostPosted: Sat Dec 22, 2012 5:57 pm 
 

Here's a breakfast sandwich I made:
Scramble up some eggs with mozzarella cheese, bruschetta mix and some chopped red pepper and mushrooms. After that is done put it in a bagel with pancetta and roast garlic & chili aioli (any spicy mayo can be substituted here). Tasty stuff.
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Tempered_Steel
Metal newbie

Joined: Thu Jul 26, 2012 5:30 pm
Posts: 44
Location: United States
PostPosted: Sun Dec 23, 2012 1:22 pm 
 

many people can attest to my Shepherd's Pie being scrumptious. Cooking is a very relaxing and entertaining exercise. Big ups on a thread!

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Metantoine
The XVI, dominar to over 258714 subjects

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 8852
Location: Québec
PostPosted: Fri Jan 04, 2013 2:44 am 
 

Damn, these pork ribs must be awesome, Spoonhead! Also, your name fits the thread hehe!
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PhilosophicalFrog wrote:
JESUS CRUST, I didn't know this was the goddamn pizza inquisition.

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PhilosophicalFrog
The Hypercube

Joined: Thu May 04, 2006 7:08 pm
Posts: 5970
Location: United States
PostPosted: Fri Jan 04, 2013 2:46 am 
 

Spoony, you have a preference on the barley malt brand? I've made a very similar rib marinade in the past, but have yet to try it with barley....
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CF_Mono
Metalhead

Joined: Thu Jul 08, 2010 5:21 pm
Posts: 1501
PostPosted: Sat Jan 05, 2013 4:37 am 
 

Today was a pretty lazy day. Made mini pizzas with leftover marinara sauce from a can and ricotta cheese. As of late the only cool recipe me and the fam made was some cabbage and potatoes baked with kielbasa. Went great with leftover pea soup.
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Erosion of Humanity
Metalhead

Joined: Thu Sep 13, 2012 5:12 pm
Posts: 2371
Location: Schaumburg, Il
PostPosted: Tue Feb 12, 2013 8:02 pm 
 

So since we just had like 2 pages of food/cooking related posts in the FFA not too long ago I decided to share the awesome stuff I make for dinner in the cooking thread instead. Tonight I made sweet Thai chili white fish with mixed greens. Now I'm not some gourmet chef and I usually just cook to my tastes and don't worry about recipes or anything like that. But this is what I used.

Two white fish fillets
Organic mixed greens
Salt
Pepper
Lemon juice
Sweet Thai chili sauce (store bought)
Sesame seeds

It only took about 15 minutes from prep to table and was super easy to make. Bonus the wife doesn't usually like fish and she thought it was "too fishy" so I got to eat half of hers too. :thumbsup:
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inhumanist
Metal freak

Joined: Fri Jan 14, 2011 5:09 pm
Posts: 4502
Location: 50 Forts Along the Rhine
PostPosted: Sat Feb 23, 2013 8:38 pm 
 

Tried my hands on some homemade seitan (gluten-foodstuff). Here's what that looked like:
Image

Takes far too long to prepare. T'was alright, but I made the stock too salty and didn't fry it enough. Not worth a second try though. I wish I could just buy it somewhere.
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If Summoning is the sugar of fantasy metal, is Manowar the bacon?
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Napero
GedankenPanzer

Joined: Sun Jan 02, 2005 4:16 pm
Posts: 8537
Location: Finland
PostPosted: Sun Feb 24, 2013 5:34 am 
 

Damn. I forgot to take a pic of the things I found in the cast iron pot once I opened it after it had spent four hours in the wood-fired oven with shallots, garlic, plenty of fresh rosemary, carrots, and three 600 gram sheep shanks. I can guarantee it at least tasted frigging awesome, and I was supposed to post a pic here.
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Under_Starmere
Abhorrent Fish-Man

Joined: Tue Apr 24, 2007 5:00 pm
Posts: 4417
Location: United States of America
PostPosted: Sun Feb 24, 2013 10:09 am 
 

Not that much of a contribution for the moment, but I feel compelled to mention that this Jamaican place that I order from often puts tiny bits of jalapeño in their mac & cheese. Simple but genius. I will steal that idea for the future glory of the race.
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inhumanist
Metal freak

Joined: Fri Jan 14, 2011 5:09 pm
Posts: 4502
Location: 50 Forts Along the Rhine
PostPosted: Sun Feb 24, 2013 1:10 pm 
 

Yesterday I made some spread out of speculoos-biscuits, which incidentally is also the name of a brand spread that I was hoping to imitate (it's not available here).
I kinda failed.
Image

I forgot the butter which ruined the consistency. It still tastes good but it isn't creamy at all which is bad both from a practical and a sensual standpoint.

Also my blender can't handle biscuits, apparently. Had to crush them manually.

Ingredients:
200 g biscuits
Not 90 ml milk but instead oil and water to increase shelf life
60 g sugar-syrup
Lack of 100 g butter
100 g white chocolate
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Metantoine wrote:
If Summoning is the sugar of fantasy metal, is Manowar the bacon?
CorpseFister wrote:
Personally, I prefer to know nothing of the esoteric hierarchy of MA and the profane rituals required to attain rank.


Last edited by inhumanist on Wed Feb 27, 2013 7:52 pm, edited 1 time in total.
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Metantoine
The XVI, dominar to over 258714 subjects

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 8852
Location: Québec
PostPosted: Sun Feb 24, 2013 2:21 pm 
 

There's many tasty food that looks disgusting, this is probably one of them.

I made a very good no meat mac n cheese yesterday with a lot of sriracha!
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PhilosophicalFrog wrote:
JESUS CRUST, I didn't know this was the goddamn pizza inquisition.

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FlaPack
Metal newbie

Joined: Mon Feb 14, 2011 9:36 am
Posts: 105
PostPosted: Mon Feb 25, 2013 11:09 am 
 

I made fish tacos with coconut rice last night. Several people have told me that I have ruined them for all other tacos.

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PhilosophicalFrog
The Hypercube

Joined: Thu May 04, 2006 7:08 pm
Posts: 5970
Location: United States
PostPosted: Mon Feb 25, 2013 12:09 pm 
 

I love fish tacos. A lot.

I made a can of tuna last night with a bottle of white wine. Not my proudest...
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Turbo
Mallcore Kid

Joined: Tue Jan 24, 2006 1:19 am
Posts: 11
Location: Mexico
PostPosted: Mon Feb 25, 2013 5:16 pm 
 

haha Nice food recomndations I'm hungry how about spicy Mexican Food? In USA the "Mexican Food Restaurants" and such places are far away for the real Falvor of a Mexican food If you've been in Mexico you know what I mean Huevo con Chile!! ajuaª!

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OpsiusCato
Mexican Metal Inquisition

Joined: Thu Oct 05, 2006 4:42 am
Posts: 1381
Location: Mexico
PostPosted: Mon Feb 25, 2013 5:22 pm 
 

Three words: Tacos al Pastor.

Another three words: Tacos de montalayo.

Yet another three words: Caguama y carnitas.
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Metantoine
The XVI, dominar to over 258714 subjects

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 8852
Location: Québec
PostPosted: Mon Feb 25, 2013 5:38 pm 
 

Tacos! I'd like to eat some real Mexican food, Opsius, I'm gonna invite myself at your place, I can babysit your kid in exchange of tasty tacos!
Image
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PhilosophicalFrog wrote:
JESUS CRUST, I didn't know this was the goddamn pizza inquisition.

Metantoine's Magickal Realm
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OpsiusCato
Mexican Metal Inquisition

Joined: Thu Oct 05, 2006 4:42 am
Posts: 1381
Location: Mexico
PostPosted: Mon Feb 25, 2013 5:45 pm 
 

Sounds fair enough, Metantoine. My father-in-law has a taco restaurant, and his tacos are absolutely amazing. Even before meeting my wife, I already was a regular customer. Having free tacos is like one of the best things to ever happen to me. And whenever you decide to come visit, we can go and eat the fucking place to the ground.

Also we can listen to my old Metal tapes while we have a few hectoliters of beer afterwards!
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Last edited by OpsiusCato on Tue Feb 26, 2013 2:25 pm, edited 1 time in total.
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Metantoine
The XVI, dominar to over 258714 subjects

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 8852
Location: Québec
PostPosted: Mon Feb 25, 2013 5:56 pm 
 

FREE TACOS! Sounds good, I'll bring the necessary ingredients to cook a poutine and we could put some chorizo and jalapeno in it! I'm planning a Tony World Awesome Tour (the TWAT) after university or during the summers when I'll be a teacher, so prepare your kitchens, guys!
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PhilosophicalFrog wrote:
JESUS CRUST, I didn't know this was the goddamn pizza inquisition.

Metantoine's Magickal Realm
Last.fm
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OpsiusCato
Mexican Metal Inquisition

Joined: Thu Oct 05, 2006 4:42 am
Posts: 1381
Location: Mexico
PostPosted: Mon Feb 25, 2013 6:02 pm 
 

LOL, "The TWAT".

I'm more than prepared. We shall exert out Metal Dominance like the Metal Übermensch we Are.
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Uncolored, on being a ladies' man wrote:
The best pickup line will always be, "Hey, my dick died... can I bury it in your ass?"
Uncolored, on the age of another user wrote:
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John_Sunlight
President Satan

Joined: Tue Apr 20, 2010 4:41 am
Posts: 4730
PostPosted: Wed Feb 27, 2013 7:44 pm 
 

Mog-Ur wrote:
Mog-Ur soup recipe cheap, easy. Ingredients:

Four, five, six potato. More if want.
Half can beans. More if want.
Half can corn. More if want.
Water (essential)
Chicken powder
Pasta sauce (essential)

Boil pot water, put salt. Take skin off potato, cut into pieces, put into water. At same time, cook beans, drain juice. Cook corn. When potato done, drain most water. Leave inch water, more if have more potato. Up to you. Add chicken powder. Stir in water. Add beans, corn. Stir. Add pasta sauce. Little bit! Only for color. Add spice. Pepper, garlic powder, chili. Good for flavor.

Mog-Ur cook this every day this week, put in back of cave, have second meal later in day. Mog-Ur only pay $10 for ingredients. Impressed?
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waiguoren
Metalhead

Joined: Tue Jan 27, 2009 8:23 am
Posts: 2186
Location: Make a kiss to her
PostPosted: Thu Feb 28, 2013 9:33 pm 
 

I fully support the Mog-Ur recipe. Does he have any tips for baby back ribs?
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ShadowKamelot
Metal newbie

Joined: Sun Aug 29, 2010 6:26 pm
Posts: 135
PostPosted: Fri Mar 01, 2013 5:36 pm 
 

Being a vegetarian, I'm always looking for new and different veggie recipes. Came across this one day, and it's one of the tastiest and most flexible I've made. Here ye are, fellow veggies and anyone willing to try something new:

http://www.101cookbooks.com/archives/avocado-asparagus-tartine-recipe.html

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dystopia4
Veteran

Joined: Mon Nov 16, 2009 6:47 pm
Posts: 3547
Location: Canada
PostPosted: Fri Mar 08, 2013 1:04 pm 
 

Just made a pretty good sandwich. On toasted whole wheat bread I put tomatoes, lettuce, spicy mayo, a good amount of bison meat strips, dijon mustard, lots of goat cheese and a bit of franks. Also, I really want to make this:
http://www.menshealth.com/guy-gourmet/m ... a-game-day
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Marag
Veteran

Joined: Fri Feb 27, 2009 8:55 pm
Posts: 2660
Location: down there where chaos prevails
PostPosted: Fri Mar 08, 2013 1:50 pm 
 

Image

This is the best pepper sauce ever
best a fucking best
bestest

so delicious

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Zakillah
Metal newbie

Joined: Fri Oct 26, 2007 10:35 pm
Posts: 388
Location: Austria
PostPosted: Mon Mar 11, 2013 9:25 pm 
 

Its just a commercial sauce, so no, its definitly not the best.

If you wanna spice up your food, use fresh or frozen chillies instead of some sauce that tastes mostly like vinigar.
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pyroleprechaun
Metal newbie

Joined: Sun May 14, 2006 8:40 pm
Posts: 238
Location: Washington
PostPosted: Tue Mar 12, 2013 4:58 am 
 

Tabasco is lame; continue on with your frozen dinners.

Today I made pork uterus tacos. They were fucking gross.

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inhumanist
Metal freak

Joined: Fri Jan 14, 2011 5:09 pm
Posts: 4502
Location: 50 Forts Along the Rhine
PostPosted: Wed Mar 13, 2013 2:38 pm 
 

Here's something I just tried that is surprisingly awesome in the flavor department:

1 eggplant, 1 large onion, 2 cloves of garlic, 300 g tofu, 2 leaves salvia, olive oil, one teaspoon sugar, salt as desired

Instructions: Fry until tasty.
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Metantoine wrote:
If Summoning is the sugar of fantasy metal, is Manowar the bacon?
CorpseFister wrote:
Personally, I prefer to know nothing of the esoteric hierarchy of MA and the profane rituals required to attain rank.

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PhilosophicalFrog
The Hypercube

Joined: Thu May 04, 2006 7:08 pm
Posts: 5970
Location: United States
PostPosted: Wed Mar 13, 2013 3:12 pm 
 

Tobasco is delicious you goddamn cretins.

Also, I have never had a frozen dinner in my life, and I am a master of spices, hot sauces, and all things heated. I've tried literally hundreds of sauces, spices, and recipes. There are a lot of sauces I prefer to Tobasco, but to say it's terrible is ridiculous. It's tasty.
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EssexCounty
Metal newbie

Joined: Thu Sep 13, 2012 4:21 pm
Posts: 31
Location: United States
PostPosted: Thu Mar 14, 2013 1:36 pm 
 

Scorntyrant wrote:
Tonight I'm making Roast Pork belly with a homemade plum/ginger sauce.....


I am interested in any homemade sauces for veggies, meats, etc. Due to medical reasons, I have to follow a strict diet and can't eat a lot of store bought sauces because I cannot have soy products (or nuts & wheat). I like stir-fry type foods.. such as one skillet meat and vegg dishes but I am definitely in need of some new sauces. I used to eat a plum sauce at school was delicious but the online recipes don't seem as appealing.

I am visiting my family for a few days so tonight for dinner I am making them steak, carrots, green peppers, water chestnuts, bean sprouts, and green onion in sauce over rice. I'm going to make the sauce out of stock from a turkey made last month. It was a spicy rosemary turkey so the sauce should work nicely. Well that's the plan at least.

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inhumanist
Metal freak

Joined: Fri Jan 14, 2011 5:09 pm
Posts: 4502
Location: 50 Forts Along the Rhine
PostPosted: Mon May 27, 2013 5:22 pm 
 

My latest exploits in the science of cooking delicious Pasta:

Swabian pockets with paprika.
Image

Fried tortellini and aubergine with parmigiano.
Image

Farfalle with gorgonzola-cream-sauce.
Image
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Metantoine wrote:
If Summoning is the sugar of fantasy metal, is Manowar the bacon?
CorpseFister wrote:
Personally, I prefer to know nothing of the esoteric hierarchy of MA and the profane rituals required to attain rank.

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Metantoine
The XVI, dominar to over 258714 subjects

Joined: Sat Jun 21, 2008 5:00 pm
Posts: 8852
Location: Québec
PostPosted: Mon May 27, 2013 5:28 pm 
 

Damn you, I'm hungry now!

I made that recently: http://www.budgetbytes.com/2012/12/pest ... pea-salad/ but I added red peppers and I used white peas instead. Very good. This is also my favorite food website right now!
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PhilosophicalFrog wrote:
JESUS CRUST, I didn't know this was the goddamn pizza inquisition.

Metantoine's Magickal Realm
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Meconium
Metal newbie

Joined: Fri May 24, 2013 1:09 pm
Posts: 38
Location: United States
PostPosted: Tue May 28, 2013 10:19 pm 
 

Metantoine wrote:
I made that recently: http://www.budgetbytes.com/2012/12/pest ... pea-salad/ but I added red peppers and I used white peas instead. Very good. This is also my favorite food website right now!


Oh man I love chickpeas. Gonna try this soon.

Today, I was gifted a book called "1,001 Low-Fat Vegetarian Recipes." I'm not a vegetarian. But hey, I'll take it. Bring on the experimentation.

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PhilosophicalFrog
The Hypercube

Joined: Thu May 04, 2006 7:08 pm
Posts: 5970
Location: United States
PostPosted: Tue May 28, 2013 10:50 pm 
 

I'm pescetarian for the most part - and when I'm not dining on fish - it's all veggies all the time. loooveeee veggies and cheese.
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Grave_Wyrm
Metalhead

Joined: Sun Mar 04, 2012 5:55 pm
Posts: 2211
Location: At the bottom of the lake
PostPosted: Wed May 29, 2013 6:06 pm 
 

^oh then perfect because I was going to talk about roasted trout!

This recipe my bedmate and cat snuggler made up on the spot when we ended up with an extra trout from a different (curry trout) recipe we were sorting out .. and now it's a go-to in our house. Takes half an hour all told (if you don't fuck around with the bones too much) and trout is pretty cheap as well as being one of the safer fish options. It's a great and easy company or date recipe you can whip out anytime.

Asking the knife-wielder behind the counter to fillet your whole trouts will leave the fillets with A SHIT LOAD of ribs in to deal with. Since it isn't a rib and spine system you can just grab and detach in one pull, buy them whole (but cleaned) and do it yourself. A fork just barely under the membrane and some experimentation will take care of all that. Never done it before, and I got pretty fast at it by the third fish. The bones are small enough to become fairly innocuous after the roasting, so it's chef's preference.

pre-heat oven between 350 - 375.

Lay face up side by side in a roasting dish, make a few shallow cuts in the flesh
paint liberally with butter (or alternative),
pound up a handful of hazelnuts and sprinkle on top,
dust with dill to taste (I like a lot), and a bit of garlic powder and black pepper
a bit of salt and then lemon juice it soundly.
drop a few thin lemon wheels atop the whole thing to block some of the direct heat and candy the rind.

The roasting takes some babysitting, but it's around 15 minutes, probably longer depending on the thickness. Don't pull it out too early because the thicker parts will stay mealy. Be sure the whole thing is flaking thickly before removing. Even if the edges start to crisp, don't fear. Hold strong for proper flaking. Once you're satisfied, take it out and let it sit under foil or a dish cover for 5 to 10 minutes atop the stove. Then have at it! You can eat the lemon wheels right along with the fish if you cut them thin enough.

You can improvise a light sauce with mayonaise, lemon juice, and dill while it's all roasting.

Pair with white wine. The dish is too subtle for beer.
Veggies or rice, doesn't matter. I need something to stand between me and the leftovers, so I like both.

Left overs go great in a citrus salad or tacos.
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SadisticGratification
Metalhead

Joined: Sun Jul 15, 2012 3:00 pm
Posts: 406
Location: Ireland
PostPosted: Wed May 29, 2013 6:51 pm 
 

I love experimenting with food, I recently had some curried rice with soy beans and pineapple, mixed peppers and some pasta left over from a salad dish I did and also had a chicken breast in the fridge coming close to going off so I cooked the chicken, fried lightly in olive oil then smothered in paprika fried some more before adding the peppers to cook them up before the rice and pasta and added in some soy sauce and a LOT of garlic and cooked the rice in the wok until it started to get kind of clumpy and broken, poured it into a bowel and damn was it fuckin lovely. I love just getting random ingredients and smashing them together into something weird and wonderful.

Another one of my favourites is getting cooked cold left over steamed spuds and chopping them up into chip sized chunks and frying them with mushrooms and onions before whisking two eggs into it, kind of like a weird but better tasting omelette. Spuds have to be fried until crispy.

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Scorntyrant
Metalhead

Joined: Mon Nov 15, 2004 5:55 am
Posts: 1111
PostPosted: Thu May 30, 2013 12:18 am 
 

SadisticGratification wrote:
poured it into a bowel and damn was it fuckin lovely. I love just getting random ingredients and smashing them together into something weird and wonderful.
.


Tubgirl style?
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SadisticGratification
Metalhead

Joined: Sun Jul 15, 2012 3:00 pm
Posts: 406
Location: Ireland
PostPosted: Thu May 30, 2013 8:00 am 
 

Scorntyrant wrote:
SadisticGratification wrote:
poured it into a bowel and damn was it fuckin lovely. I love just getting random ingredients and smashing them together into something weird and wonderful.
.


Tubgirl style?


:lol: bowl ;)

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FlaPack
Metal newbie

Joined: Mon Feb 14, 2011 9:36 am
Posts: 105
PostPosted: Thu May 30, 2013 11:14 am 
 

Made a chicken and wild rice soup with curry and fresh ginger last night. Damn tasty with a crusty baguette and the kids loved it too. I should really make soups more often. It takes a while to do it right but there's really not that much active cooking time. Probably make a big batch of butternut squash soup this weekend.

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Grave_Wyrm
Metalhead

Joined: Sun Mar 04, 2012 5:55 pm
Posts: 2211
Location: At the bottom of the lake
PostPosted: Thu May 30, 2013 2:33 pm 
 

OpsiusCato wrote:
Sounds fair enough, Metantoine. My father-in-law has a taco restaurant, and his tacos are absolutely amazing. Even before meeting my wife, I already was a regular customer. Having free tacos is like one of the best things to ever happen to me. And whenever you decide to come visit, we can go and eat the fucking place to the ground.

Also we can listen to my old Metal tapes while we have a few hectoliters of beer afterwards!

You bastards. This sounds amazing. :)
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Strange whistling vocals in human monster? Color me intrigued.

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