- The X-man cometh
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yeah its on the level, you toast the rice a little bit before you start, its fine... rissoto does this too, though with butter in the pan to coat the rice
Indian pilaf recipes have you sautee the rice in spices before adding liquid, too.
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Sep 10, 2014 04:32
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Apr 29, 2024 14:01
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- Little Blue Couch
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WIRED FOR SOUND
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DOWN FOR WHATEVER
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im basically just letting the jambalaya simmer at this point but guess what every step of the process has looked loving amazing
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Sep 10, 2014 04:58
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- Little Blue Couch
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WIRED FOR SOUND
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honestly since it's a bunch of brown stuff in a single pot pictures wouldn't have really come out but here's a picture of the finished stuff on an ugly plate
i've never made jambalaya before so i don't know if it's good jambalaya but it's DEFINITELY good food, just the most awesome rib sticking delicious slop. i wish it had some heat to it, i'll throw in some peppers next time
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Sep 10, 2014 05:44
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- i am he
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i like the plate. that jambalaya looks good too.
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Sep 10, 2014 05:45
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- Little Blue Couch
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WIRED FOR SOUND
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i put that sprig of parsley on the bread, took a picture, and then immediately threw the parsley away
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Sep 10, 2014 05:47
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- Little Blue Couch
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WIRED FOR SOUND
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i made pepper jack stuffed sliders w butternut squash puree and cucumber for my birthday, but i got too drunk before cooking the sliders so they came out way overcooked lol. i seared them in a cast iron pan and cooked them in the oven at 450 because i was making a lot of them, i meant to leave them for like five minutes but it ended up being much longer oops.
making stuffed sliders is super easy, you just roll your tiny burgers up into little balls the size of the inside of your hands. then push your thumb into them and throw in a block of cheese roughly 1/2 inch to a side. then press em down and make em as flat as you can, sear them in a pan, and cook them in a 450F oven for five minutes or so. this is how you make a lot of stuffed sliders in a short amount of time.
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Sep 18, 2014 07:45
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- Little Blue Couch
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WIRED FOR SOUND
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cooking food is cool
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Sep 18, 2014 07:45
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- dogcrash truther
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black usually isn't good, you want 7 shades lighter of brown.
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Nov 24, 2014 01:06
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- the unabonger
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made carnitas the other day, wish I had taken photos. theyre v good.
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Nov 24, 2014 01:24
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- alnilam
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Happy birthday littlr blue couch
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Nov 24, 2014 02:34
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- Little Blue Couch
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WIRED FOR SOUND
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thank
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Nov 24, 2014 03:12
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- Little Blue Couch
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WIRED FOR SOUND
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DOWN FOR WHATEVER
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today i ate a half pound of bacon and a gallon of miller high life the champagne of beers. pm me for recipe
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Nov 24, 2014 03:15
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- i am he
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bump
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Dec 5, 2014 23:15
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- i am he
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has anyone here taken a one off cooking class?
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Dec 5, 2014 23:15
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- i am he
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examples: how to bake bread, how to make jelly, etc.
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Dec 5, 2014 23:16
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- dogcrash truther
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has anyone here taken a one off cooking class?
yeah, now my rock is 20% more potent
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Dec 6, 2014 00:04
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- i am he
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im thinking about taking a "how to make croissants" class...
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Dec 6, 2014 00:52
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- dogcrash truther
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im thinking about taking a "how to make croissants" class...
a good croissant is a thing of beauty
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Dec 6, 2014 01:20
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- dogcrash truther
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u think they jsut teach you to make the base croissant or do they teach you the chocolate mod
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Dec 6, 2014 01:20
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- Rick
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When I was 17, my father was so stupid, I didn't want to be seen with him in public. When I was 24, I was amazed at how much the old man had learned in just 7 years.
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Croissant donuts are the advanced course.
  Oel ngati kameie Los Ingobernables de Onsite BYOB
Seared tuna steak, served with ponzu sauce and wasabi.
FrankeeFrankFrank on 07:55 May 03, 2015 posted:
sometimes i rub Fabreeze on my hands and now my hands are very dry. FrankeeFrankFrank on 04:55 Apr 10, 2017 posted:
I still believe in Second Winter. Put this in your sig if you also believe in that and that it is real and not fake like the others say.
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Dec 6, 2014 01:49
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- dogcrash truther
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Croissant donuts are the advanced course.
you have to take a level in croissants and a level in donuts to be able to select this feat
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Dec 6, 2014 01:50
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- Rick
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When I was 17, my father was so stupid, I didn't want to be seen with him in public. When I was 24, I was amazed at how much the old man had learned in just 7 years.
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you have to take a level in croissants and a level in donuts to be able to select this feat
Oel ngati kameie Los Ingobernables de Onsite BYOB
Seared tuna steak, served with ponzu sauce and wasabi.
FrankeeFrankFrank on 07:55 May 03, 2015 posted:
sometimes i rub Fabreeze on my hands and now my hands are very dry. FrankeeFrankFrank on 04:55 Apr 10, 2017 posted:
I still believe in Second Winter. Put this in your sig if you also believe in that and that it is real and not fake like the others say.
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Dec 6, 2014 02:06
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- the unabonger
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has anyone here taken a one off cooking class?
took a couple vietnamese cooking classes in hanoi. super fun.
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Dec 6, 2014 03:48
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- om nom nom
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om nom nom nom nom nom nom
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I think allrecipes.com has how to videos
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Dec 6, 2014 04:47
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- dogcrash truther
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they do the chocolate one 
that sounds awesome. chocllate croissant is my boy
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Dec 6, 2014 23:39
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- dogcrash truther
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*me lookin g at a choc croc* aeyyyuyyyyy myy boyyyyyyyy
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Dec 6, 2014 23:39
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- Slaapaav
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by Azathoth
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i've kind of wanted to go to one of those brooklyn hipster whole pig butchery classes
butchering is awesome, butchering a pig then making your own sausages from that pig is awesome
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This thread brought to you by a tremendous dickhead!
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Dec 7, 2014 16:02
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- joke_explainer
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Well I tried to make some thai breakfast rice porridge ('congee' or 'jok'.)
Friend from Thailand said it is 'impossible to screw it up' and said 'just cook rice until its porridgey and add some stock/meat'.
Started with jasmine rice, didn't have broken rice, so just kind of winged it. 6 cups of water, 1 cup of jasmine rice, cooked until it got kind of porridgey:
In retrospect I should have let it cook longer or something. Black spots are fresh ground pepper.
I took some ground pork, put it in a food processor with a good amount of ginger, garlic, and thai chili. Made that into little meatballs and threw it into a simmering pan of about 4 cups of homemade stock (if you're using pork, use pork stock and such, tho I only had chicken stock handy and it was still great). Added some chanterelles (not a thai ingredient, just needed to use them) and baby bok choy (also not really a thai ingredient in this, just needed to use it). If you have a dry rice wine sort of thing to add here a tiny bit seems to work well.
This smelled really good.
Last step is to combine the rice base and the simmered meat/stock, and then add a very soft boiled egg, which you just gently pour boiling water on a room temperature egg, let it sit for 10 minutes, then shock it in an ice bath. The whites should be white but still runny and the yolk is completely soft.
End product in a bowl:
That's after I broke the yolk and mixed it up. It actually thickened up a lot after cooling a bit. It was really tasty, but I'm sure it's an abomination and nowhere near the actual dish. Sorry the photos are kind of blurry I think steam was getting on the lens. And I know my kitchen is a wreck.
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Dec 8, 2014 04:10
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- cat_herder
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BE GAY
DO CRIME
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i have 5 honey garlic sausages, rice and hamburger buns, vegetables like beans and carrots or whatever, an onion and some cucumber what can i do with this i dont want chicken tonight
if you haven't done anything with them yet, you could probably make a bastardized jambalaya.
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Dec 8, 2014 08:12
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- cat_herder
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BE GAY
DO CRIME
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that looks good, and yeah, probably!
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Dec 8, 2014 12:46
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- Adbot
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Apr 29, 2024 14:01
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Sep 10, 2014 04:32
