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  • File: 1332138776.jpg-(37 KB, 319x320, CookingAnimeGirl.jpg)
    37 KB A gift from /ck/ Anonymous 03/19/12(Mon)02:32 No.18377279  
    Hey there /tg/, thought you would be lonely and hungry so I decided to drop in and give you a recipe for an easy, delicious slow-cooked roast.

    ~

    Dwarf Roast

    1 boneless rump roast (1kg / 2 pound)
    5 medium potatoes, peeled and quartered
    4 peeled carrots, cut into three pieces
    2 medium onions, quartered
    1 can of mushroom soup
    1/2 teaspoon of dried basil
    Salt

    1) Brown roast on all sides with frying pan
    2) Put potatoes, carrots and onion into slow cooker, put roast on top
    3) Mix basil and salt into mushroom soup, then pour over top of roast and vegetables
    4) Put slow cooker lid on and cook on high for four hours for good pink inside, or on slow for eight hours for less pink

    When done, carve on cutting board and serve on plate, spooning mushroom roast juices over meat and vegetables.

    ~

    Of course, if there is anything else I can do for your board while I'm here I'd be happy to talk with you and give hints or suggestions. Thanks, and I hope you like the roast!
    >> Anonymous 03/19/12(Mon)02:36 No.18377313
         File: 1332138983.jpg-(196 KB, 840x840, 1331838201385.jpg)
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    > Not sugary

    Good luck there, sister
    >> Anonymous 03/19/12(Mon)02:37 No.18377328
    While I appreciate what you did there we only eat doritos and drink sprite. Sorry.
    >> Godwyn 03/19/12(Mon)02:38 No.18377337
    >>18377313

    You don't want to know what happens to this little girl next. It ain't pretty.
    >> Anonymous 03/19/12(Mon)02:38 No.18377342
    >>18377313

    Shall we discuss sweeter things, then? Or maybe pizzas, and some hints and tips about them?
    >> Anonymous 03/19/12(Mon)02:40 No.18377354
    >>18377342
    Two words - Haggis Pizza.
    >> Anonymous 03/19/12(Mon)02:40 No.18377357
    >>18377279
    Oh man dwarves don't salt rub their roasts? I knew they were backwards but jeez...
    >> Anonymous 03/19/12(Mon)02:42 No.18377378
    >>18377354

    Wouldn't work. Too spicy, and it tends to clump together which would mean the peaks would burn while the underside would make the base soggy where it touched.
    >> Anonymous 03/19/12(Mon)02:43 No.18377392
    Why are you so nice /ck/?
    >> Anonymous 03/19/12(Mon)02:46 No.18377426
    >>18377328
    Bullshit. I know all about how you fried up some pork chops and a hamburger patty stuffed with cheese in the middle, wrapped it in bacon, covered it in bread, and then deep fried it.

    You eat that shit every fucking day. The smell drives me crazy.
    >> Anonymous 03/19/12(Mon)02:47 No.18377438
         File: 1332139674.jpg-(75 KB, 630x473, CookingAnimeGirl 2.jpg)
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    >>18377392

    Food brings us together. No matter who we are, we can all sit down and enjoy some great food. I just thought I could share that with you.

    In the mood to discuss pizza with you. Writing the ground rules.
    >> Anonymous 03/19/12(Mon)02:50 No.18377460
    >>18377279
    This sounds good.
    I might have to make some for the next time my group meets, thanks anon
    >> Anonymous 03/19/12(Mon)02:54 No.18377488
         File: 1332140042.jpg-(82 KB, 550x400, 1312344567206.jpg)
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    >/ck/
    >nice
    no offense, but i'm going to er on the side of caution
    >> Anonymous 03/19/12(Mon)02:55 No.18377496
    I'm not a bad cook, mostly do fish dishes myself, since I'm trying to lose weight.

    My question is: How do you motivate yourself to cook? I try but its tough after a long day and I just want to lay down and order a pizza or grab a burger on the way home. I know its terrible for me, but I just can't help it.
    >> Anonymous 03/19/12(Mon)02:58 No.18377529
         File: 1332140305.gif-(462 KB, 500x282, tumblr_li0038zx7W1qd8j5mo1_r1_(...).gif)
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    >>18377279

    She... she's cooking for us?

    Guys, I think we should leave X. Or I mean, we should admit that X left us a year ago.

    This could be a good thing
    >> Anonymous 03/19/12(Mon)02:59 No.18377540
    >>18377529
    who is /ck/ with
    >> Anonymous 03/19/12(Mon)03:00 No.18377545
    >>18377529

    Naw man /co/ prolly sent her over to cheer us up or something. /x/ is still... whatever the hell /x/ is
    >> Anonymous 03/19/12(Mon)03:00 No.18377551
         File: 1332140442.jpg-(66 KB, 450x338, 43263731.jpg)
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    Okay, so here are some things to remember about pizza.

    > Cheese is the Primary

    Out of all ingredients on a pizza, cheese is the number one, very most important ingredient. While you can save money on any other ingredient, never ever buy a cheap cheese. Buy a good cheese of the strength you prefer (but not too sharp unless cheese will be your primary flavour). Don't be afraid to buy it from a wheel and grate it yourself. Compared to shredded cheese from a packet, most wheels of cheese will have a more silky texture when cooked, too. That is where you want to aim when you cook pizza.

    Also: while parmesan is all well and good, you should experiment with other kinds of cheese. I have found myself using kinds of Romano, a sheep cheese that is slightly salty. It works well in concert with the pepperoni and button mushrooms I use.

    > Max Cap for Ingredients

    A pizza can only sustain a certain number of ingredients before the flavours mash together. Not only that, but some ingredients will overpower others if you let them. That is why it is wise to know how powerful a taste each element of your pizza possesses, and change the quantity accordingly. The pizza's build should look like this:

    > Base
    > Sauce
    > Cheese
    > Primary ingredient (may be the cheese)
    > secondary ingredient
    > Support
    > Support
    > Optional basil/pesto slot

    That is it. In regard to pizzas, LESS IS SO MUCH MORE. Let your characters shine.

    > Bacon, Pizzas and You

    Sometimes you don't want ultra-soft bacon on a pizza, but if cooked too much the meat will be burnt to a crisp by your oven. Cook barely above soft, and let the oven do the rest to get that warm crisp.
    >> Anonymous 03/19/12(Mon)03:00 No.18377553
    >>18377488
    to be fair, if you fell for that, you kind of deserved it.
    >> Anonymous 03/19/12(Mon)03:04 No.18377586
         File: 1332140676.jpg-(60 KB, 480x600, boarknight.jpg)
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    >>18377337

    Like any good knight, we spear the beast upon our lance and save the girl.

    That is what happens.

    That is what fucking happens.

    Understood?

    Because that

    Is

    What

    Happens.
    >> Anonymous 03/19/12(Mon)03:06 No.18377594
    >>18377540
    /ck/ left us for /co/ years ago.
    >> Anonymous 03/19/12(Mon)03:07 No.18377612
         File: 1332140850.jpg-(226 KB, 800x600, cooking.jpg)
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    >>18377496

    Aww, the problem is that you are seeing cooking as a chore. To me, cooking is a great unwinder and de-stresser. I get home from work, put on my apron and figure out the day's events while I cook something delicious. Cooking tends to relieve my stress a lot, and I usually dance to music a bit while I cook.

    http://www.youtube.com/watch?v=guGZYhTK-ec&feature=related

    Last night I cooked a batch of strawberry-top cupcakes to this. It was so fun.

    Long story short, see it as an activity to help you destress. Because creating something delicious is relaxing and rewarding.
    >> Anonymous 03/19/12(Mon)03:08 No.18377617
    >>18377337

    Like any good knight, we spear the beast upon our lance and save the girl.

    That is what happens.

    That is what fucking happens.

    Understood? The birdmonster dies as our lance pierces its wicked heart, the girl falls to the ground bruised but unharmed, and we send her peacefully on her way.

    Because that

    Is

    What

    Happens.
    >> Anonymous 03/19/12(Mon)03:10 No.18377630
    >>18377529
    >>18377545

    Who cares? Treating the boards like one person is silly. This is a nice person, who is our friend, and is teaching us how to make delicious things. We shall treasure her.
    >> Anonymous 03/19/12(Mon)03:11 No.18377633
    >>18377551

    > most wheels of cheese will have a more silky texture when cooked

    > Silky pizza

    That doesn't sound right...
    >> Anonymous 03/19/12(Mon)03:15 No.18377660
         File: 1332141347.jpg-(40 KB, 422x317, anime-cook-girl_422_4437.jpg)
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    >>18377633

    What do you mean, it doesn't sound right? You mean you never had a silky pizza? You poor person. I'd come cook you one if I could. Just... promise me you'll try a wheel cheese on your next pizza, okay?
    >> Anonymous 03/19/12(Mon)03:19 No.18377684
    >>18377660

    We'll see. It seems a bit fancy. But I do like the 'less is more' approach.
    >> Anonymous 03/19/12(Mon)03:22 No.18377704
    >>18377684

    Aww. You really should try the cheese.


    Anyone have any questions, while I am here?
    >> Anonymous 03/19/12(Mon)03:24 No.18377718
    >>18377684

    LISTEN TO HER, YOU JERK! SHE KNOWS WHAT SHE'S DOING AND SHE'S TRYING TO HELP YOU!
    >> Anonymous 03/19/12(Mon)03:27 No.18377738
    >>18377704
    >Anyone have any questions, while I am here?

    Given the role of salt in both the fate of the wife of Lot and the high saline content of the dead sea, and by sympathetic relation the Dead Sea Scrolls, what role in creation does salt play in the tears of God and the humans created in his image?
    >> Anonymous 03/19/12(Mon)03:30 No.18377759
    >>18377738

    TG doesn't believe in god.
    >> Anonymous 03/19/12(Mon)03:31 No.18377768
         File: 1332142277.jpg-(26 KB, 384x288, fe586d52ba2970_full.jpg)
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    >>18377738

    Salt is used as a flavour enhancer. If we consider that salt will slightly heighten one's awareness of other flavours (if added correctly), we gain the understanding that God's tears were shed to provide him clarity. This effect rubs off in cooking, where it provides this 'clarity' to the dishes' flavour.

    My question back to you: why would he provide us with such clarity for food? What does God want with us that necessitates tasting true flavours?
    >> Anonymous 03/19/12(Mon)03:38 No.18377807
    >>18377768
    Hypothesis: The Garden of Eden held many fruits, of which only one was forbidden. Could it be that taste of these "fruits" were in fact experiences akin to the knowledge of good and evil within the forbidden fruit?

    Perhaps flavor is a form of worship, a way to show appreciation and love for God and his world, and though those original antediluvian fruits are lost, we recreate piety in the form of food. Possible link to enlightenment/love found in the rite of ritually consuming the Christ.
    >> Anonymous 03/19/12(Mon)03:39 No.18377813
    >>18377768
    > giving a serious answer and a return question

    I like you.

    So, serious question: How do you get a decent library of recipes going? I'm not certain if it's my latent asperger's or a lack of a teacher, but I have problems internalizing recipes and even more deciding to branch out into something I know I've never done before.
    >> Anonymous 03/19/12(Mon)03:39 No.18377820
    >>18377807
    If that was the case, why would churches offer those tasteless wafers?
    >> Anonymous 03/19/12(Mon)03:41 No.18377835
    >>18377820
    What do you mean tasteless? The Holy Sacrament is the most delicious and complex flavor I have ever experienced.

    Oh, you must be a sinner. You're really missing out.
    >> Anonymous 03/19/12(Mon)03:43 No.18377845
    >>18377820
    Appreciation of the flavor of God is most sublime when the worshippers have also been made aware of the blandness of the absence of God

    Perhaps worship in extremes of joy enhanced by relative moments of grey tastelessness is preferable to a low key buzz of entitlement for constant flavor
    >> Anonymous 03/19/12(Mon)03:45 No.18377859
         File: 1332143123.png-(110 KB, 981x362, :tg: unreasonable demands head.png)
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    This thread has taken a strange turn indeed

    And not for the first time
    >> Anonymous 03/19/12(Mon)03:48 No.18377875
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    >>18377813

    It's like a strategy game: you plant a few bases first. Start with some basics that are easy, cheap and that you like. Say, start with five. A pasta, a pizza, a roast, a steak and and a chicken recipe, for example. Cook those a few times until you are happy. Then start experimenting slightly with them. Try adding sage leaves, see how you enjoy their flavour. Or replace the beef mince (ground beef) in the pasta dish with pork mince (ground pork).

    At some point, you will like one of your variations. That lets you know to expand in that ingredient's realm. In this case, you would consider more pork recipes. A garden salad with fresh-salted pork crackling, for example.
    >> Anonymous 03/19/12(Mon)03:49 No.18377884
    >>18377875
    Ah, excellent. I was doing my usual thing when I start anything new and casting about in all directions to see what there was to see.

    It...wasn't working so well.
    >> Anonymous 03/19/12(Mon)03:49 No.18377886
    What made you decide to come pay us a visit? We get a variety of thread topics, especially at night when off-topic is allowed, but this is new. Nice too, though.
    >> Anonymous 03/19/12(Mon)03:54 No.18377911
         File: 1332143682.jpg-(88 KB, 800x600, anime 6.jpg)
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    >>18377884

    Well, at least you are trying. Girls love a man who can work a kitchen. Not to mention cooking with someone else can be romantic.

    >>18377886

    You know, just wanted to see how you are doing. And this board is nice, you know? Not many trolls. You've all been gentlemen.
    >> Anonymous 03/19/12(Mon)03:57 No.18377929
    >>18377911

    I wish I had someone to cook with...

    That said, question. Juicing: your thoughts?
    >> Anonymous 03/19/12(Mon)04:00 No.18377935
    >>18377911
    Oh we get trolls, we just take them perfectly seriously and derail the thread. It's a /tg/ tradition.

    But I'm glad we've made a good impression. We do enjoy food at the game table (as long as you keep your greasy hands off those books!).
    >> Anonymous 03/19/12(Mon)04:00 No.18377937
    >>18377911
    > man

    Hah. I wish sometimes. Just an unusual household.

    How does this sound for a four-meal roatation? I've been cooking once a week for my father lately:

    Meatloaf, pork chops, chicken thighs, spaghetti. After that, start the next month.
    >> Anonymous 03/19/12(Mon)04:02 No.18377947
         File: 1332144162.jpg-(116 KB, 800x600, cooking-the-meal-003.jpg)
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    >>18377929

    Aww... well just keep looking. Okay? You keep searching and do your 'haters gonna hate' walk and someone will respond. You'll find someone to cook with.

    As for juicing... it is a great disappointment to me. I love fresh juice, and I love that feeling of experimentation you can get from making your own concoctions, but juicers need SO MUCH to make juice. A whole bag of oranges makes only a good three or four glasses. I would love to keep doing it, but I find that money for money I can get more quality ingredients for my cooking and get more satisfaction out of cooking.

    Also, PROTIP TO THE LAZY: Get a slow cooker. You put your ingredients in in the morning, and when you come home your meal is cooked for you. It's like having a maid cook while you're at work/wherever.
    >> Anonymous 03/19/12(Mon)04:10 No.18377976
    >>18377947
    Isn't there a farmers market near where you live anon?
    I am lucky I live in a small seaside town in western Australia and the land my house is on used to be owned by Italians for vegetable farming so it is beautiful soil and I can grow nearly anything

    But even we have a small fortnightly market for fresh produce where I pick up most of my vegetables and the few fruits I can't grow
    >> Anonymous 03/19/12(Mon)04:14 No.18377991
         File: 1332144865.jpg-(1.28 MB, 1920x1200, 5f60919a-0194-4940-9a9a-c4b6a3(...).jpg)
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    >>18377937

    Sounds like some heavy food. Not that that's a problem, but have you considered something a little lighter in there? Also, are there sides to everything, or is the meatloaf stand-alone?

    But that being said, while they are basic recipes that is often a good launch pad into cooking greatness. Try altering the recipes just a little each time, put footnotes in your cookbook/where your recipe is written. The sign of a good cookbook is one with corrections and footnotes written all through them, you know.

    For instance, try using pork mince in that spaghetti or throwing a little apricot jam into the chicken thighs (not much, mind you. Just a tablespoon). Also, vary the sides. Try the pork chops with some risotto or carbonara pasta. Seriously, alteration and augmentation of recipes is the start of understanding what ingredients you can count on for what.
    >> Anonymous 03/19/12(Mon)04:15 No.18377996
    >>18377947
    Man, I feel like I should love the naked apron fetish... and I don't, because SCALDING HOT LIQUIDS AND NAKED FLESH DO NOT MIX.
    >> Anonymous 03/19/12(Mon)04:16 No.18378001
    >>18377991
    Yeah, sides to everything. A meal is a meat(/pasta), a side, and a vegetable. Do you have suggestions for easy lighter foods?

    Also, no way I'm altering the cookbook. That's the Family Cookbook. The only alterations in it are translations from german here and there. I'll hit up Allrecipes or cooks.com before I mess with it.
    >> Anonymous 03/19/12(Mon)04:18 No.18378008
    >>18377996
    I dunno; killing something with a spear and then cooking it in a giant bonfire while naked is pretty goddamn awesome.
    >> Anonymous 03/19/12(Mon)04:19 No.18378012
    >>18378008
    Yeah, I never got the whole "Cooking is feminine" thing. Even preparing a salad involves bashing a head against your counter and then tearing out a heart.
    >> Anonymous 03/19/12(Mon)04:19 No.18378014
    What would you suggest for a beginner dish for someone who is wanting to learn to cook?
    >> Anonymous 03/19/12(Mon)04:20 No.18378023
    >>18378012
    Not to mention that 99% of professional chefs are male.
    >> Anonymous 03/19/12(Mon)04:21 No.18378028
         File: 1332145284.jpg-(81 KB, 800x600, anime-cooking1.jpg)
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    >>18377976

    I do. Freshest fruit and vegetables from the market, and a meat van that brings fresh meat (as well as rare stuff too, like crocodile). I'm so lucky.

    >>18377996

    Here's the thing: if you know what you're doing around a kitchen, things don't splash and splatter so it is quite safe. Well, I assume. I have never actually cooked naked. In my underwear and apron, sure. But not naked.
    >> Anonymous 03/19/12(Mon)04:22 No.18378035
    >>18378014
    Not That Anon, but cookies. Always learn how to bake using cookies. The reward for success and punishment for failure are at the perfect level for a beginner.

    If you mean COOKING cooking? Try meatloaf.
    >> Anonymous 03/19/12(Mon)04:24 No.18378042
    >>18378014
    Curry.

    Throw vegetables and spices into a pot and see what comes out.
    >> Anonymous 03/19/12(Mon)04:24 No.18378043
    >>18378035
    Cookies and Meatloaf, got it. Also, would it be blasphemous to prepare a meatloaf without onions? I'm not the biggest fan of their flavor, but everyone seems to love them.
    >> Anonymous 03/19/12(Mon)04:28 No.18378071
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    >>18378014

    For a beginner? While >>18378035 was right with the meatloaf, I'd try a pasta. Pastas are reasonably forgiving, and you could use a sauce base as a base and add a few odds and ends.

    Of course, as said, biscuits/cookies are a good beginner course. Try some Jam Drops. They are tasty, pretty and easy to read from outside the oven.
    >> Anonymous 03/19/12(Mon)04:28 No.18378074
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    http://www.youtube.com/watch?v=y1orR1HGv0s

    Enjoy, /tg/.
    >> Anonymous 03/19/12(Mon)04:28 No.18378079
    Niel Young and baking at 4:30 in the morning it is. Thanks, Anons.
    >> Anonymous 03/19/12(Mon)04:29 No.18378086
    >>18378043
    Not a fan myself, as well. Here's how I do it:

    Pound and a half of hamburger
    ~1 cup of bread crumbs
    1 egg
    Garlic/Chili Powder to taste

    Mix it together in a bowl until it sticks together, shape it into a loaf. Put loaf in pan, bake at 375F for an hour.
    >> Anonymous 03/19/12(Mon)04:29 No.18378087
    I wanna make bread but all i got is corn flower
    could it work?
    >> Anonymous 03/19/12(Mon)04:30 No.18378090
    >>18378087
    Flour. And ever hear of corn bread?
    >> Anonymous 03/19/12(Mon)04:33 No.18378109
    >>18378071
    What kinds of pastas are good for beginners?
    >> Anonymous 03/19/12(Mon)04:33 No.18378110
    >>18378086
    I'd suggest adding ground pork, perhaps in the form of italian sausage, and red bell pepper.
    >> Anonymous 03/19/12(Mon)04:33 No.18378114
    >>18378043
    not in the slightest, you'd just need to compensate for the loss of moisture. it also screws around with the texture a little bit, but a friend of mine uses his mom's recipe, and that uses grated carrot and celery. i'd also suggest adding in another aromatic in place of the onion so you don't lose flavor
    >> Anonymous 03/19/12(Mon)04:34 No.18378119
    >>18378110
    > Pepper

    NOOOOOOOOPE. Not a fan of spicy things in basically all forms. Besides, keeping it simple is its own merit, n'est pas?
    >> Anonymous 03/19/12(Mon)04:35 No.18378125
    >>18378114
    Aromatic? So, something like garlic, right?
    >> Anonymous 03/19/12(Mon)04:35 No.18378128
    >>18378119
    Bell Peppers aren't spicy though.
    >> Anonymous 03/19/12(Mon)04:37 No.18378135
    >>18378128
    I've been burned (hah!) on people telling me such things before. I just make it a matter of course to stay away from peppers.
    >> Anonymous 03/19/12(Mon)04:37 No.18378137
    >>18378109
    Any pasta really, just remember to put salt in the water to taste so the pasta itself doesn't come out bland. other than that, make it to the directions on the package and err on the early side so they don't turn out water-logged

    other than that, just make a sauce you think you like, it'll usually have a suggestion of what pasta to serve it with
    >> Anonymous 03/19/12(Mon)04:37 No.18378139
    >>18378125
    Garlic works, but you have to be very damn careful with it, the flavour is quite strong so in most cases you'll never use more than a single clove in a given meal ( a clove is just one of the wedges in a garlic bulb, make sure to know your terminology)

    you'll still be a little short on moisture though.
    >> Anonymous 03/19/12(Mon)04:38 No.18378146
    >>18377996
    I actually have cooked naked before not even an apron and it isn't that bad.

    I mean you take care to avoid spilling oil and such but for the most part it isn't that bad.

    As to why I cooked naked it was washing day and my olive oil decided it didn't like being on my shelf and wanted to be all over me instead
    >> Anonymous 03/19/12(Mon)04:39 No.18378150
    >>18378137
    > make a sauce
    Is this really better than Ragu brand stuff? Or is it a matter of pride as a cook? I just go with store-bought generally.
    >> Anonymous 03/19/12(Mon)04:39 No.18378151
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    >>18378109

    Basic pastas are the usuals: spaghetti, carbonara. Just be mindful of what pasta you want to cook (strand-type, shell-type, spiral-type, bow-tie-type, wheel-type etc.). Some like Spaghetti are more suited to strand. not that any other is a deal-breaker, of course.

    In fact, I'd recommend the spaghetti. Gets you cooking mince, browning onion, crushing garlic and experimenting with basil (if you prefer it sweet, just go VERY easy with it. A teaspoon or so the first time).

    And don't forget a very good cheese. One of the wheel ones, preferably. I recommend Romano (the sheep cheese I talked about before), but I have a love affair with that cheese when pasta or some pizzas are involved. The saltiness in my mouth is divine.
    >> Anonymous 03/19/12(Mon)04:39 No.18378153
    >>18378135
    Bell Peppers are usually grouped with "Sweet Peppers". They're really not spicy at all.
    >> Anonymous 03/19/12(Mon)04:41 No.18378162
    >>18378125
    Eeyup, that's what i'd suggest. although don't use as much garlic as onion, i'd suggest using it as a flavorant. try using something akin to celery or carrot to substitute if i remember correctly (can someone back me up on this?)

    of course if you're a nutbag like me, replace the onion with garlic verbatim. you will smell like nurgle's rotting asshole for a week, and your house will forever smell like an italian restaurant, but my sweet Christ was that amazing meatloaf.
    >> Anonymous 03/19/12(Mon)04:41 No.18378163
    >>18378012
    Cooking's probably seen as feminine because it's a service thing, where you tend to someone else.

    >>18378028
    Why do you cook in your undies?
    >> Anonymous 03/19/12(Mon)04:42 No.18378169
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    >>18378137

    Aww, don't fear chillis or peppers! They just need to be prepared right, and then you get their smokey, sweet goodness!

    All you need to do is 1) research their heat when buying/growing, and 2) cut it in half and remove all seeds. Seeds are where their heat is, you know.
    >> Anonymous 03/19/12(Mon)04:43 No.18378175
    can you dump your cooking 2D folder in .zip OP? I need it for... reference material.
    >> Anonymous 03/19/12(Mon)04:44 No.18378180
    I've got some tuna chunks. I don't have the facilities to grill, so would pan-searing it with a miso and mirin based glaze still work, or do you really need to grill it?

    And if you eat a lot of rice, what's your go-to way to prepare and flavour it?
    >> Anonymous 03/19/12(Mon)04:44 No.18378182
    >>18378163
    Implied earlier, romantic rasons.
    >>18378169
    Did not know that about the seeds. Thanks! I still like the simplicity of the recipe, though. It's something I can just rattle off from memory and do quickly with things that are usually to hand.

    The more you add, the more you have to have, and all that.
    >> Anonymous 03/19/12(Mon)04:45 No.18378191
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    >>18378163

    It's not that I DO, it's that I HAVE DONE in the past. You know, when it's hot.
    >> Anonymous 03/19/12(Mon)04:46 No.18378196
    this is going to seem like a weird ass request, but i have my reasons. does anyone know what amounts i should add things in to get my pasta around the flavor of a sweet pastry? because i had it forever ago at a freind's house, and it was absolutely godlike, but I've been paranoid to waste good pasta. i remember there was white sugar, unsalted butter, cinnamon and nutmeg involved.
    >> Anonymous 03/19/12(Mon)04:47 No.18378199
    >>18378150
    I just go with the store stuff as well, if I'm cooking just for myself.
    >> Anonymous 03/19/12(Mon)04:49 No.18378206
    >>18378196
    > pasta
    > sweet pastry

    Non-cook here. The fuck?
    >> Anonymous 03/19/12(Mon)04:49 No.18378209
    >>18378180
    i pan sear my tuna, but that may just be because i'm a colossal faggot. and yeah, sounds like what you wanna do would work.

    as far as the rice goes, i just put some salt in the water, or barring that chicken stock. i just hardly eat rice straight, so idfk how to season it to keep from getting sick of it
    >> Anonymous 03/19/12(Mon)04:52 No.18378216
    >>18378206
    It was like sweetest fucking ambrosia, i must eat it again.

    also, i don't need exact measurements, just general ballparks for a box and i can refine it from there. de boles angel hair if it's important, same brand as the first time
    >> Anonymous 03/19/12(Mon)04:52 No.18378219
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    >>18378180

    Pan-searing it should be fine. It's tuna, so even if the center is ruby it will be delicious. That said, squeeze some lemon around the outside before cooking just to seal it with citric acid.

    As for rice... it depends. I don't do rice as much as I should, sadly, and I usually let it be the 'bread' for the main. That said, I don't mind peppered rice with pork (pepper through cooked rice while hot) so I guess I'm not the best to talk to about rice.

    >>18378175

    I'm... not that techno. Sorry.
    >> Anonymous 03/19/12(Mon)04:54 No.18378224
    As a beginner where would a good place to start on pasta sauces? What's hard to screw up but still good?
    >> Anonymous 03/19/12(Mon)04:55 No.18378228
    >>18378206
    Whilst I haven't tried what the guy is describing, I've tried a blueberry ravioli with this sweet sauce and it is heavenly. The thin ravioli just holds it and the texture fits suprisingly well with the sweets.
    >> Anonymous 03/19/12(Mon)04:58 No.18378240
    >>18378219
    Get Winrar - it should be easy. Select all the 2d cookery pics. right click, Add to Archive.

    You're welcome~
    >> Anonymous 03/19/12(Mon)05:00 No.18378249
    >>18378224
    I'd go with the tomato-based stuff, with and without stir-fry, and play around with extra ingradients.
    it's not hard, unlike the milk or cream based stuff.
    >> Anonymous 03/19/12(Mon)05:02 No.18378256
    >>18378228
    I may have to try that. Do you recall the recipe?
    >> Anonymous 03/19/12(Mon)05:02 No.18378261
    >>18378224
    Get some passata. Chop some onions, crush some garlic, brown some meat, drain the meat, cook the onions and garlic with the meat, put the passata with the meat and simmer over a slow heat.

    Add salt, pepper and herbs to taste.
    >> Anonymous 03/19/12(Mon)05:05 No.18378268
    So how many of you harvest your own meat?
    >> Anonymous 03/19/12(Mon)05:09 No.18378283
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    >>18378268

    I have. Fish, mainly. But I did once go to my uncle's farm and... helped him slaughter a duck.

    I cooked and ate it in port wine sauce with a pumpkin pie and baked vegetables, but I still feel sorry for the duck.
    >> Anonymous 03/19/12(Mon)05:11 No.18378297
    >>18378283
    I fish (fresh and salt water) and hunt everything from squirrels to bull elk to waterfowl.
    >> Anonymous 03/19/12(Mon)05:14 No.18378314
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    >>18378297

    I don't know if I could kill something as big as an elk... but I have no problem cooking them, so all is well.

    I don't get to cook with wild game a whole lot. Sometimes I buy from the meat van, but apart from that I don't see it a lot. I'm jealous.
    >> Anonymous 03/19/12(Mon)05:14 No.18378318
    >>18378283
    I do fish and poultry as well... and wasn't answering, thinking about all the people that butcher pork or game at home.
    >> Anonymous 03/19/12(Mon)05:26 No.18378359
    >>18378182
    One day I'd like to cook in my underwear for someone.

    >>18378191
    Oh I see. That makes sense. It's still hot.
    >> Anonymous 03/19/12(Mon)05:29 No.18378373
    >>18378359
    I read that as 'one day I'd like to cook my underwear for someone'.
    and it might be a good idea.
    any good undies recipes?
    >> Anonymous 03/19/12(Mon)05:36 No.18378399
    >>18377279
    You're missing an ingredient, celery.
    >> Anonymous 03/19/12(Mon)05:44 No.18378425
    >>18378180
    If you're still around, I had to live off rice for a couple of weeks.
    Try adding like, a sprinkle of chicken soup powder (experiment with this, just don't add too much or you'll have a brown, salty mess) and Butter.

    Trust me, rice becomes the food of the gods when you add butter to it. Try 1/2 spoon or a whole, again, experiment to see what you like.
    >> Anonymous 03/19/12(Mon)06:13 No.18378544
    >>18378373
    Ew, lol.

    Good recipes: something with overwhelming taste.
    >> Anonymous 03/19/12(Mon)06:19 No.18378568
    OP, what do you mean by wheel cheese? Do you mean something that isn't processed cheese?
    >> Anonymous 03/19/12(Mon)06:33 No.18378616
         File: 1332153215.gif-(1.21 MB, 200x113, Abandon Thread.gif)
    1.21 MB
    >>18378568

    Okay. So you know how you buy a packet of cheese? Not that. I'm talking a wheel of cheese, one still in it's wax or it's cheesecloth.

    And on that note, I guess I should go soon. Got a pie to cook. Any last questions before I depart?
    >> Anonymous 03/19/12(Mon)06:36 No.18378622
    >>18378616
    What are your recommendations for easy-to-make light foods?
    >> Anonymous 03/19/12(Mon)06:37 No.18378626
    >>18378616
    what kind of pie?
    >> Anonymous 03/19/12(Mon)06:50 No.18378692
    >>18378622
    have you tried salads?
    even with pasta, rice, cheese, cereals... it's always kinda light.
    >> Anonymous 03/19/12(Mon)06:51 No.18378697
    >>18378622

    Being honest? Sandwiches and grills. When you start going full-tech into things like sourdough melts with balsamic vinegar things get amazing. Like breaking through a barrier to the next level. And it is really easy.

    >>18378626

    Angus beef and gravy with pepper and basil mash. Was going to put sweet potato in, but am trading it out for some swedes.
    >> Anonymous 03/19/12(Mon)06:54 No.18378712
    If you are still here, I tried making kibidango the other day. My normal approach is to consult the internet for recipes and James Beard for general approaches, but both of those were useless.

    My question to you is, where can I go for recipes for more exotic foods, like kibidango?
    >> Anonymous 03/19/12(Mon)06:59 No.18378739
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    >>18378712

    Internet or your local library, unfortunately. Did you type it into YouTube? Funnily enough, some people who post their lame videos in there can point you in the right direction long enough for you to figure out the problems.
    >> Rubbish Soldier 03/19/12(Mon)07:03 No.18378757
    >>18377279
    Oh, do you know any good desert recipes? Like cupcakes or something?
    >> Rubbish Soldier 03/19/12(Mon)07:03 No.18378759
    >>18378757
    *dessert
    >> Anonymous 03/19/12(Mon)07:05 No.18378767
    Food thread with animu girls? Food thread with aimu girls!
    http://www.youtube.com/watch?v=-VN0SSjbyf0
    >> Anonymous 03/19/12(Mon)07:06 No.18378771
    >>18378739
    Thanks, I hadn't checked there.

    >>18378757
    I find cookies to be optimal for dessert. You may want to try shortcake, if you are pressed for time.

    Alternatively, learn to bake angel food cake in sheets. It's very flexible, and icing is usually made by just mixing confectioner's sugar with butter, milk, or cream.
    >> Anonymous 03/19/12(Mon)07:12 No.18378797
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    >>18378757

    A packet of NOT choc-chip biscuits (cookies) which are reasonably thin
    Sweetened condensed Milk
    Whipped Cream
    Glace Cherries (optional)

    Preheat oven to 150 degrees Celsius / 300 degrees Fahrenheit

    Pull out the mini-muffin tin and place your biscuits (cookies) so that they sit covering the holes and put them in for ten or so minutes. The goal here is to make them soft but not cook them. While still hot, gently push down on the center with your finger so that it flexes inward to make a cup, without breaking the biscuit. Let cool in this position.

    Put the condensed milk in a saucepan and cook it on a VERY, VERY low heat until it changes to the colour of caramel, slowly stirring continuously. This should take about five or ten minutes, but you need to take it off the second it's turned. Spoon into the now cold biscuits, then let cool. If the biscuits are still hot they will soak through and be ruined. Refridgerate to set.

    Once done, top with whipped cream and a small glace cherry if you are so inclined.

    Trust me. These excite me far too much.
    >> Anonymous 03/19/12(Mon)07:16 No.18378811
    >>18378757
    Tiramisu!
    >ingradients for a boatload of tiramisu
    >500 g of mascarpone cheese
    >4-5 eggs
    >500 g of sugar
    >teaspoon of lemon juice
    >cat tongue cookies
    >coffee (or coffee liqueur)

    >separate yolks and egg whites
    >sugar and cheese with the yolks
    >for the love of god, add those slowly. first the sugar. work it it until it's a cream. make sure to break all clumps.
    >whisk up the whites, with the lemon
    >mix the 2 mixtures - softly - until it's an omogeneous cream
    >lay a bed of cookies, imbibe them with coffee
    >cream goes on the cookies
    >traditionally, you sprikle some cocoa on top

    >it goes in the fridge for about 4-6 hours
    >> Anonymous 03/19/12(Mon)08:18 No.18379119
    >>18378811
    What in the zog are Cat Tongue cookies?
    >> Anonymous 03/19/12(Mon)08:25 No.18379165
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    >>18379119
    first g.images result.

    you might know them as ladyfingers.
    >> Lyzerlu 03/19/12(Mon)08:31 No.18379207
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    How do you feel about stews, foodcrafter from another board?

    They are my favourite thing to toy with, as they are simple like a slow cooker require little preparation for a delicious conclusion.

    Also, I might commend you on your gift of sustaining art and your desire to share it with all of us here.

    Most of us here do not eat properly.
    >> Anonymous 03/19/12(Mon)08:41 No.18379279
    >>18379165
    I legitimately have never seen those before in my life.
    >> Lyzerlu 03/19/12(Mon)08:56 No.18379367
    I shall give this thread a friendly bump.

    I do so enjoy cooking.

    I just made some fried eggs with salt, freshly ground black pepper corn, rosemary, and several other herbs and spices I cannot identify as it is too early in the morning at the moment.

    Simple, admittedly, but it tastes good.

    Goes well with tea.

    Today I drink red chocolate rooibos.
    >> Anonymous 03/19/12(Mon)08:59 No.18379388
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    ... this isn't the real /ck/. It isn't nearly bitter enough. /ck/ is about arguing and well done steak avec ketchup and pizza and burger and xenophobic jealousy of foreign foods and the mutual destruction of all providers of original content so that no-one may be better than the rest of us.
    >> Braith117 !!p+mQRoefJzS 03/19/12(Mon)09:01 No.18379398
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    >>18378090
    >>cornbread
    I haven't had good cornbread since I moved out a few years ago. I haven't had a proper kitchen in years(most barracks rooms only have a microwave, but did get one with a stove-top once), plus we weren't allowed crock pots and similar appliances, so my cooking skills haven't branched out much beyond pasta and grilling.
    >> Anonymous 03/19/12(Mon)09:03 No.18379411
    i like it when /ck/ visits come back with more food soon.
    >> Anonymous 03/19/12(Mon)09:04 No.18379416
    >>18379279
    if you can't find them anywhere, anything will work, from a spongy cake to cookies.
    or you can just spoon the cream in glasses... and now I want tiramisu a-la mode.
    >> Lyzerlu 03/19/12(Mon)09:09 No.18379442
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    What is that image from?

    I see it in many places.
    >> Lyzerlu 03/19/12(Mon)09:10 No.18379446
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    >>18379398
    I forgot to indicate which I was speaking of.

    This one.
    >> Braith117 !!p+mQRoefJzS 03/19/12(Mon)09:23 No.18379493
    >>18379446
    I have no idea. I found it on /a/ a while back, but never asked where it was from.
    >> Anonymous 03/19/12(Mon)09:39 No.18379560
    >>18379446
    >>18379493
    Maria Holic
    >> Anonymous 03/19/12(Mon)16:30 No.18382457
    Bumpin this.



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