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| Toxico 4625th Post
 
Platinum Carpet V.I.P- Board Master
    
     
     
     
     
|  "Re(1):The Favorite Self-Cooked Meal Thread!" , posted Wed 14 Jan 16:49
quote:
tasty topic
You evil, evil man...
'Chorrillana' It's a local & easy to do dish that's pretty simple to shape up & adjust. The body of this artery buster is a huge plate of 'frieds', it is needed to add onion, people's choice meat (the juicer it is, the better for the dish), small dots of garlic, several kind of sauces (optional), it might even well with properly cooked corn any many other variable ingriedents that are requested at the time by the attendants.
The main strenght of the dish is that the serves are not meant to one person, but one dish itself is huge enough to feed 2, 3 4 or even more people depending on the plate size; so eating this with your friends, with your favourite band on the background & screaming at each other fighting over what happened in Espartaco's ending (ahoi! alternative pic) while doing the 'spoon war' over a huge plate makes you feel young again. About the drink is always, always 'black cat' wine.
Graphics examples of chorrillana (they are kinda small).
example 1
example 2
目に焼きつけて、死ぬがいい・・・
Last updated : 14/01/09 (92 personajes)
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| Mokona 463th Post
Gold Customer
|  "Re(1):The Favorite Self-Cooked Meal Thread!" , posted Thu 15 Jan 02:19:
I do a pretty good pizza from scratch (the only thing is I use some "just add water" powder for the crust, but I've already done my own crust too, it's just to be faster). Having been doing one once a week since 2006 makes me pretty good at it too.
I'll submit my famous pork stirfry though. I put some rice in the cooker (somewhat sticky, not sushi rice, but italian style). Cut some pork in little cubes, cook it in a wok with a little olive oil. Add veggies (I use Arctic Garden frozen "Thai mix" veggies). Add sauce (I use some powdered stuff, you just add a little oil, soy sauce, sugar, peanut butter and water).
It's one of my wife's favourites, I also do it once a week. As for the drink, I usually just drink tap water.
Blah!
[this message was edited by Mokona on Thu 15 Jan 02:19] |
| Mokona 463th Post
Gold Customer
| "Re(2):The Favorite Self-Cooked Meal Thread!" , posted Thu 15 Jan 02:26
quote:
'Chorrillana' It's a local & easy to do dish that's pretty simple to shape up & adjust. The body of this artery buster is a huge plate of 'frieds', it is needed to add onion, people's choice meat (the juicer it is, the better for the dish), small dots of garlic, several kind of sauces (optional), it might even well with properly cooked corn any many other variable ingriedents that are requested at the time by the attendants.
The main strenght of the dish is that the serves are not meant to one person, but one dish itself is huge enough to feed 2, 3 4 or even more people depending on the plate size; so eating this with your friends, with your favourite band on the background & screaming at each other fighting over what happened in Espartaco's ending (ahoi! alternative pic) while doing the 'spoon war' over a huge plate makes you feel young again. About the drink is always, always 'black cat' wine.
Graphics examples of chorrillana (they are kinda small).
example 1
example 2
Man that looks good. There's a typical dish in Quebec Province of Canada (where I live) called Poutine that is similar in a way. It's fries with cheese curds on top and some gravy poured over (artery buster indeed), but there are some variations that include meat and look a lot like your dish. Geeze, you made me hungry!
Also, you made me a 10-year-old again with that pic from Les Mondes Engloutis. I used to wake up at 6:30 am to watch that show when I was a kid... I do not remember the ending, I'll have to get the DVDs someday.
Blah!
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| Time Mage 2755th Post
Platinum Carpet V.I.P- Board Master
| "Re(2):The Favorite Self-Cooked Meal Thread!" , posted Thu 15 Jan 19:04
In summer, I make gazpacho quite often. There's nothing more delicious than a cold bowl of gazpacho with some good bread.
Everyone has their own gazpacho recipe, and mine is as following (for 4 people): put in a mixer a medium-sized clove of garlic, a medium-sized green pepper, a medium-sized cucumber (peel it before adding it), 1 Kg of red, ripe tomatoes (this is very important, the quality of the tomatoes is the key), one spoonful of salt, one spoonful of vinegar, and 4-5 spoonfuls of olive oil. Remember to cut everything a bit so that it fits well in the mixer, and to discard the hardest parts of the tomatoes (the white part on this image).
Once everything is added, mix them (add some fresh water if at first it can't mix it well), and wait until it becomes a thick, homogeneous mixture. Use a colander to remove the various seeds, rests of skin, etc, and add some fresh water. Serve very cold, and there you go! You can accompany it with some chopped up hardboiled egg, green pepper, or my favorite: soaking pieces of good bread it it.
"News flash big guy: You can wax on wax off all you want I'm still... KICKIN' YOUR ASS!"
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| Spoon 1718th Post
Tailored Carpet V.I.P- Platinum Member
| "Re(9):The Favorite Self-Cooked Meal Thread!" , posted Sat 17 Jan 13:25:
quote:
I don't wanna die
I've always heard stories about people living on instant noodles, but those people are even dumber than the stories would say.
Instant noodles are just too expensive to live on, unless you are only eating like once or twice a day. Sure, the price of rice has gone way up in the past while, but even when people are complaining about rice being $1 USd/lb, but think about how much 1 lb of raw rice is compared to 1 bag of instant noodles (or even 2 or 3 bags).
If you aren't comfortable with the preparation and cooking of raw meat yet, it's fine to get some ready-to-eat (or practically ready to eat, like sausages) meat from the supermarket. This saves you from the time/effort needed to deal with raw stuff, while letting you experiment with it more freely.
I've always liked fried rice. To be honest, it should probably be called "refried rice", since it's usually made with yesterday's rice. The ingredients change depending on whatever I have available. I think of it like the grilled sandwich made of whatever you happen to have, except bigger and more filling and easier to share between 4 people. It is always good, because when you need to make it, everybody is always already in a hunger-induced daze. As such, the most common drinks that go with it are water, and nothing. The nothing is usually replaced with tea afterwards, as people will only have the mental capacity to do such things as brewing tea after having eaten food.
[this message was edited by Spoon on Sat 17 Jan 13:26] |
| Holiday 2600th Post
Platinum Carpet V.I.P- Board Master
| "Re(8):The Favorite Self-Cooked Meal Thread!" , posted Sat 17 Jan 15:18
quote:
I'm gonna be living in Japan by myself soon, which means that I'll need to start getting serious about cooking quick meals for myself.
Actually Okonomiyaki can be quite hard to make 
First of all, learning to cook rice is important. Most people just use a rice cooker and you can get a small one for pretty cheap. If you're more hardcore you can cook rice on a stovetop though! But another nice thing about rice cookers is that they keep the rice warm after it's cooked, so you can leave it to cook and forget about it.
And like spoon said, fried rice is nice with leftover rice, so you can cook more rice than usual and save the leftovers for this.
Miso soup is also brain dead easy to make. Just buy some miso paste and stir into water off the boil. If you're super lazy buy miso paste that comes with dashi in it so you don't have to add much more seasonings. You can put lots of things in the liquid (mushrooms, meat, veggies, tofu).
Learn how to cook Japanese curry too! Basic recipe = brown vegetables and meat in a pot, season, add water and throw in some Japanese curry roux cubes. Heat the mixture up some more until it's thickened nicely and you're done. Great thing is that you can make a large batch and it'll last you for a few days. You can also dilute the mixture some more to make curry soup that goes well with udon noodles.
There are also lots of other thing you can make from Japanese roux cubes - cream stews, beef stews etc.
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| KTallguy 1068th Post
Red Carpet Premium Member
| "Re(6):Re(10):The Favorite Self-Cooked Meal Th" , posted Mon 19 Jan 02:27
You guys rock.
I have a medium sized Zojiurshi rice cooker, and I recommend it even though it's more expensive than most. It's very reliable and you can set it to have rice ready at a certain time (like, after you get home from a date! Girls love the smell of cooked rice!).
It's funny, because if I have a recipe book and go to a US supermarket, I can make whatever is in the book, but the "go-to quick dishes" are really the focus here.
I've made some interesting fried rice in my day. Some of the weird things I've added: Edamame, squid, marinated bell pepper, (no frog legs or yogurt yet!)
One time I had a Japanese sweet potato, and I made these cinnimmon french fries with it using cinnimmon and brown sugar and some kind of oil to get it to stick on the potato. That turned out better than I expected.
One last tip: If you want rice that's ready to go any time, and you have a freezer and microwave, this tactic is great.
1. Make a ton of rice. I've mainly done this with Japanese rice.
2. Take out a person sized portion and arrange it nicely on top of a square of plastic wrap (saran wrap).
3. Wrap the rice while it's still warm, but make sure that the plastic doesn't get caught between the warm rice grains.
4. Stick in freezer.
Then, whenever you need rice, all you have to do is take out the rice packet, throw it in the microwave for 2-3 minutes, and take that and put it in a bowl. The freezing process also saves the moisture in the rice, so it doesn't come out dry, and it's very awesome for a quick meal or for preparing rice for frying.
Happy cooking!
Play to win.
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| Maou 1574th Post
Red Carpet V.I.P- Platinum Member
| "best topic" , posted Mon 19 Jan 06:30:
Shin, this is my favorite thread in a while...also like that it's yet another reminder of the many places/backgrounds the Cafe's fun clientele come from.
So, I like this enough I'm doing round two: I submit my spaghetti/American sloppy Joe supercombo:
Cut up beef, mix with tomato sauce, crushed garlic (garlic salt will do, but real garlic is really such a delight/necessity), basil, bay leaf, oregano, fennel (if one likes fennel), black pepper, and simmer for many minutes. This is a good special. But for your Super Arts, you must use the leftovers for the next day by adding 1/3 proportion of sour cream and then serving on a hamburger bun for the mysteriously named Sloppy Joe, a weird American conversion of spaghetti that I haven't seen elsewhere.
Drinks: spaghetti merits red wine, Sloppy Joe's probably deserves milk.
人間はいつも私を驚かせてくれる。不思議なものだな、人間という存在は．．．
[this message was edited by Maou on Mon 19 Jan 06:34] |
| nobinobita 469th Post
Gold Customer
| "Re(1):best topic" , posted Mon 19 Jan 10:10:
quote:
Drinks: spaghetti merits red wine, Sloppy Joe's probably deserves milk.
Nice recipes!
Speaking of wine, I recently started to make spiced wine. It's quick, cheap and easy and packs a nice warming punch. I highly recommend it to anyone who's weathering winter right now.
Here's the recipe:
Ingredients: Cheap wine, sugar, 3 cloves, 1 cinnamon stick, orange zest, brandy
Directions:
Empty a bottle of wine (or two or three) into a pot, heat it on the stove until its just under simmering. Watch for a little bit of steam to rise from it.
As it's heating add 3 cloves
Grate cinnamon to taste (or put in the whole stick).
Add sugar to taste.
Take an orange and grate some peel to taste.
Stir it around a little bit, as soon as its about to simmer it's ready (don't boil it).
Take some brandy, put maybe half a shot into a mug. Ladle some hot wine in there and you are set. If possible, drink it from a mug shaped like a shoe or Xmas stocking.
When making this I highly advise using cheap wine as the spices as the spices and sugar will overpower the taste of the wine. I like using two buck chuck from Trader Joes.
This stuff is great for cold weather.
If anyone else has a more proper recipe for Spiced Wine, I'd love to see it.
Cheers!
[this message was edited by nobinobita on Mon 19 Jan 10:12] |
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You don't get the same texture without straining it.
