Quake3World

Tsakali wrote:holy shit that's alot of egg. I don't think i could finish that

Surely it serves 4

Nice recipe there obsidian

I never cover mine with a lid so I think I have found my failure or at least another way to omelette,
I tend to fold mine just before serving to present that cooked look.

My thanks as I will try with a lid for the next few and see how I go.

Yeah, the one in the picture is about 10" diameter and a little under an inch thick (probably 3 eggs, not 4). Heating on high gives that nice crust on the bottom (top when it's flipped on the plate), turning down on medium with the lid closed cooks the inside evenly, soft and moist.

Edit: I forgot to mention I stir fry the veggies first before dumping in the egg. Revised recipe instructions above.

Also: About under-cooked bottoms on pizza, try moving your oven rack down a level, sounds like it's too hot up top and not enough heat on the bottom.

Captain Mazda wrote:My girlfriend loves my Bigkok

then why is she with u?...

keyword is "my" there, chubby.

Second keyworld is "girl", fissure toes.

bitWISE wrote:I know some of you guys like to cook, as I still to this day love making the chili recipe I got from Rook a few years back. Lets hear your favorite from-scratch or nearly-from-scratch recipes. I'm looking for something new that is good and fun to make for a date night.

I'll start off with rook's chili:

2 lbs ground beef
1 beer - preferably a strong one - only put half in the chili, drink the other half
3 cans red kidney beans
4 jalapenos, sliced to about 1/4 to 3/8 inches thick
2 cans tomato sauce
1 can diced tomatoes
2 tbsp crushed red pepper
2 tbsp cumin
1 chopped white onion
1 packet generic chili powder
2 cloves crushed garlic (heat in microwave 10 seconds before peeling, much easier)
2 tsp fresh ground black pepper

I'm a lightweight myself so I cut back the crushed red pepper tsp instead of tbsp, and use green bell peppers instead of jalapenos.

Made this sheeeit with some minor changes and no measuring of spices. I was hungry at around 9pm and I realized I had most of these ingredients. Turned out well, it's good by itself with crackers or chips, or on noodles. I had 1 more can of beans, and 1 less beer, but everything else was pretty close. Tasty.

I used decent chili powder tho, I don't mind cheap can ingredients but for spices, fuck the cheap stuff. I use a good, dark mix from a local spice shop. It's a fair amount of cumin in in too, so I only added about 1 tbsp of cumin instead of 2. A big spoonfull...so something like that. Chili powder was to taste.

(anything with a can in it isnt from scratch/

How to make a good tasting frappe till the last drop.

Like anything else, it's all about the amount of ingredients that go into it, and how they interact in the process.

1. add one table spoon on Nescafe frappe in a tall glass (1cup = 8oz)
2. add some sugar (your preference)
3. add enough COLD water to submerge the above ingredients. dont use more water, cause when you mix this , it create too much foam and will lock too much coffee flavor in the foam, and you don't want that.
4. mix with whatever handheld mixer you have until the foam is smooth and silky.
5. proceed to add milk ( if you like milk) about 1/4 cup of it.
6. add about 3-4 ice cubes. (really depends on the room temperature)
7. fill in the rest of your cup with water ( a little over 1/4 cup or so) you want it to be cold cause if you use room temperature water it will force the ice to melt at a faster rate than we want. (explanation below)

As soon as it's ready, you should be able to enjoy a pretty good tasting frappe, from the beginning. As the foam settles more coffee will blend back into the liquid, enhancing the strength of your drink, but the ice will also melt gradually, adding more water into the mix which will counteract the coffee strengthening as the foam settles.

And there you have it. good tasting frappe till the last drop.

I have been meaning to enter this recipe here for you all and suggest you'll love it
I made it again the other night and thought I needed to share.

Perfect Honey (baked) Pumpkin Risotto

These ingredients make enough to serve 4, apportion as you like

About 900g pumpkin, peeled and cut into cubes about 1cm
1 cup (220g) arborio rice
1/4 cup (60ml) olive oil
850ml vegetable stock
1/2 tbs honey for baking the pumpkin, add some extra to drizzle at end
1 onion, chopped roughly
2 celery stalks, finely chopped (take or leave this one - I left it out)
Some lemon juice, about that of a 1/2 of a nice firm lemon (lime juice might work as well?)

2/3 cup (160ml) or more of any cheap white wine, drink some while cooking

A little chopped parsley, plus a little extra to use as a garnish if you like

Here's the "how to" in order to put it together

Preheat you oven to about 220°C
Place pumpkin in a large baking tray
Drizzle with 2 tablespoons of oil
Season with salt and pepper as you desire
Roast for about 15 minutes until slightly soft, remove, drizzle with 1/2 tablespoon of honey, toss well & coat each piece best you can
Roast for a further 15 minutes until cooked, golden and soft

Now put stock in a saucepan and keep at simmer (low heat)

In another pan heat tablespoon of oil (large heavy-based pan is nice and at a low heat)
Add onion and stir for 2-3 minutes until softened
Now add rice and cook for a further minute, stirring to coat grains somewhat
Add that wine and cook until absorbed still stirring (I prefer a wooden spoon)

Here's the trick now to a nice Risotto - You have to add the stock a ladle/spoon full at a time but you really have to allow each to be absorbed before adding the next lot - This takes time but when serving you'll know why

Continue like this for about 15 minutes or until rice is cooked but still firm to the bite
Now chuck in that lemon juice, pumpkin and parsley and stir the lot lightly

Finally, add that extra parsley as a garnish as you serve the risotto hot from the pan in a pre warmed serving bowl or onto a plate

I usually blanch some (4 or 5 per serve) green beans and throw on the top as an extra (drip a little honey on the beans too for a special finish)

googles for a likely picture

Shameless bump for bitWISE
...but I was just wondering if any one tried some of the above and wanted to offer some feedback? ...... and not just

1 can of coconut milk
1 tablespoon peanut oil
1 tb red curry paste
1 tb sambal oelek or chili sauce
2 chicken breasts
1 tb fish sauce
1-3 tb brown sugar
3 tb crunchy peanut butter
1 lemon, cut into wedges


1. heat oil in wok
2. cook chicken
3. add curry paste and sambal oelek (chili sauce) and fry for one minute
4 add chicken and stir fry for around 4 minutes or til golden
4. add all other ingredients, bring to a boil and let simmer for around 8-10
minutes til sauce thickens slightly.
5. Serve on a bed of rice.

great stuff

Hey, what's for dinner tonight, and you're cooking?

Me starts.

Entree:
Garlic bread. Hot dog rolls cut 'specially, heated in the oven then butter & fresh garlic (previously combined) applied/spread on, then reheated, served hot from the oven.

Main:
Chicken Stroganoff
Recipe

Desert:
Strawberry Angel desert
Recipe

Wine: a nice & cheap Chardonnay

Come, get some & cheers

Chicken Breast with cottage cheese smeared the fuck all over it, broccoli, mushroom, carrot.

chicken bread followed by chicken in a chicken sauce, with chicken sorbet for dessert and a couple of glasses of vin de poulet

yummy

Plans are forming to go and eat pancakes today. Not sure yet.

I just woke up, can't even decide what to have for breakfast at this point.

Frosties

making this for lunch

https://www.marksdailyapple.com/coconut-lime-mussels

LawL wrote:Chicken Breast with cottage cheese smeared the fuck all over it, broccoli, mushroom, carrot.

lol poor ppl... ...

I bought a whole sirlion top aaa from costco 7 kg and butchered it so im have a couple ponds of that browned and ovened to perfection with jasmine rice i have asian friends who know im love so i am a master riceman cooker also steamed broccoli and cauliflower with grated white cheddsr on top i put supermeat juice on my rice along with salt and pepper and cyanne to drink a glass of apple cider viniger water so i can do the cheers sith my family

So realy just an average dinner tonight

Eraser wrote:Plans are forming to go and eat pancakes today. Not sure yet.

Sounds good all and so nice to know what others indulge in food wise

Pancakes
Great idea Eraser. Do you go savory or sweet?

SplEEb wrote:I just woke up, can't even decide what to have for breakfast at this point.

Yes, got to remember Q3W people live all over the globe

losCHUNK wrote:Frosties

Breakfast about 2 hours ago was 2 poached eggs on toasted multigrain bread with Parmesan cheese (the shredded variety out of the packet) and a little Dijon mayonnaise, salt & pepper (grinder stuff) with just a liberal sprinkle of hot pepper sauce (Tabasco) throw about.

Oh, and a near frozen tomato juice chaser.
Yummy.

scared? wrote:lol poor ppl... ...

Morons who don't understand diet...

i'm packed that was an awesome meal as usual!

moar frosties

turkey sandwich on marble rye

FYI, merged with old recipe thread for awesomeness.