Oh god I finally made an extendo thread, but at least it has a purpose.
Hello children and welcome to my kitchen. Here I will log all of the misguided attempts at cooking my own food. I have no training whatsoever and I didn't take Cooking in high school past Grade 8. However, I do watch the Food Network frequently, so that is all the training I have. Also, I'm vegetarian which is kind of a big deal as far as what I cook.
I invite anyone to comment, critique, or suggest new ingredients or recipies! Of course I also welcome anyone to share their culinary adventures here, as well. Additionally, with my post-concussive symptoms I am not always up for cooking so there is no regular schedule.
To start off, I was rummaging through the basement today and I found our old grill press, so after washing the panini grill plates I decided to make a grilled sandwich. I was shooting for an onion turkey melt, where the turkey is a Tofurkey brand soybean-based meat substitute, made like roasted turkey slices.
I started by taking two slices off of the middle of the onion, which turned out to be not enough after they were cooked. I dropped the chopped onion into a nonstick frypan with vegetable oil and went for the rest of my ingredients. The cheddar cheese has molded over, crap. So now my 'melt' has no cheese. Whatever, I grab two slices of bread, put Baconnaise on each, and slap down the turkey slices while tending to my onions. At this point I put a few drops of liquid smoke on my onions because everything should taste like bacon.
The onions sautee faster than I thought and my grill press isn't hot yet. I decided to put some bbq sauce in to finish the onions and the oil started to spit harshly so I took the pan off of the heat, tossed the onions in the sauce as the sauce was starting to cook itself on the bare pan, and placed the onions on the sandwich. Then I closed it, spread a little margarine on the outside, placed it on the press, did the same to the other side, and pressed it.
I really squished the sandwich, I forgot how heavy the press was! So I ended up with a toasty, skinny little grilled sandwich of oniony goodness. Even without the cheese, I was satisfied.
Let me know if you want some Italian recipes on the DL
Sure thing, thanks!
I had a lot of stamina today and everyone else was out playing Magic or at a wedding, so I cooked dinner, too. I had just enough perogies left in the freezer and the rosemary on the counter was calling to me, so I decided to make a dish of steamed broccoli, boiled perogies, and fried potatoes.
Potato Hash dish - Ingredients
Broccoli
Sour cream + chive frozen perogies
Golden nugget potatoes
White onion
Rosemary leaves
Chipotle spices
Salt
Pepper Bacon Salt
Sour Cream
The broccoli went into a small frypan with water to steam, easy. The perogies went into a pot of water to boil, easy again. The potatoes were diced, two slices of the onion from earlier were diced (still not enough onion!), and I tossed them in a bowl with some chipotle spices and a lot of rosemary. Since my frypan was occupied I used our nonstick wok this time for the hash; it went in with vegetable oil.
The perogies cooked quickly and the broccoli wasn't too far behind. The potatoes however were NOT frying as fast as I would have liked, I suspect it was because I was using the wok instead of a flat surface. I have them a little salt and pepper, and eventually they fried to my satistfaction. I plated the hash on the majority of my plate, with the broccoli on the side. I then placed the perogies on top of my hash, and drizzled the onion + oil left from the wok ontop of the perogies and potatoes. Over that went the sour cream, and a little pepper and bacon salt to finish the perogies and hash.
I took a few pictures but I can't find the cord for my phone Overall I was proud of the dish. The broccoli ended up steaming a bit too long and the potatoes were a little too firm, but it tasted great. I love using rosemary with potatoes, and cooked onions are amazing. I wish I had some chives and fresh garlic for the plate, though.
I learned how to make vinaigrettes today, and my first attempt was a maple balsamic vinaigrette. It was a huge success and now my family is forbidden from buying vinaigrette dressings from the store from now
The formula is one part sweet, one part sour, and two parts oil. Half a cup of balsamic vinegar, half a cup of maple syrup, and a cup of extra virgin olive oilwas what I went with and it turned out great. It was acidic and sweet at the same time with a hint of maple flavour.
The trick to prevent the vinaigrette from separating is a little bit of mustard to act as an emulsifier. I used a teaspoon of dijon mustard.
To start off, I was rummaging through the basement today and I found our old grill press, so after washing the panini grill plates I decided to make a grilled sandwich. I was shooting for an onion turkey melt, where the turkey is a Tofurkey brand soybean-based meat substitute, made like roasted turkey slices.
I started by taking two slices off of the middle of the onion, which turned out to be not enough after they were cooked. I dropped the chopped onion into a nonstick frypan with vegetable oil and went for the rest of my ingredients. The cheddar cheese has molded over, crap. So now my 'melt' has no cheese. Whatever, I grab two slices of bread, put Baconnaise on each, and slap down the turkey slices while tending to my onions. At this point I put a few drops of liquid smoke on my onions because everything should taste like bacon.
The onions sautee faster than I thought and my grill press isn't hot yet. I decided to put some bbq sauce in to finish the onions and the oil started to spit harshly so I took the pan off of the heat, tossed the onions in the sauce as the sauce was starting to cook itself on the bare pan, and placed the onions on the sandwich. Then I closed it, spread a little margarine on the outside, placed it on the press, did the same to the other side, and pressed it.
I really squished the sandwich, I forgot how heavy the press was! So I ended up with a toasty, skinny little grilled sandwich of oniony goodness. Even without the cheese, I was satisfied.
The only good thing to come out of this is the introduction to J & D's "Everything Should Taste Like Bacon" products. That's insane.
Really, that actually sounds like a good sandwich...if you substitute tofurkey for turkey.
The only good thing to come out of this is the introduction to J & D's "Everything Should Taste Like Bacon" products. That's insane.
Really, that actually sounds like a good sandwich...if you substitute tofurkey for turkey.
Tofurkey tastes just fine if you treat it right! Though yeah, J&D bacon products are awesome, especially for vegetarians and other people that don't eat bacon, like Jewish people.
I usually substitute the Creme Fraiche for a similar amount of shredded mozzarella cheese. Mostly because Creme Fraiche is European and I live in the US.
I started making these a month ago, and I now refuse to make eggs any other way.
Everything scares me... kitties scare me... squirrels scare me... corpses....corpses bring forth a pletora of confusing feeling which i prefer not to dwell on...:p
Thanks for the link, I think I want to cook myself a nice birthday breakfast now! :3 Got to think of what to do with the rest of the dish. I like what Gordon does with serving it on toast; normally I just have scrambled eggs in a bowl but it'd definitely be nicer that way. Maybe I'll fix up some tofu bacon so I can finally post about cooking it! Cheers.
A lot of the time, instead of toast I fold those eggs in a tortilla with a little shredded medium chedder cheese, some taco sauce or salsa, and occasionally bacon. Not sure if tofu bacon would be a proper replacement, but it might be worth a shot.
You just can't go wrong with a couple of breakfast burritos in the morning.
Everything scares me... kitties scare me... squirrels scare me... corpses....corpses bring forth a pletora of confusing feeling which i prefer not to dwell on...:p
Ugh, even with vinegar I can't poach eggs for my life. I cut one of the yolks and they just ended up as various white shreds floating in a slightly-acidic water.
I tried the Ramsay-style scrambled eggs that Caex posted and they turned out fairly well. I used sour cream instead of creme freshe, and I mixed the finished product with some nice, crispy soy bacon that I had just cooked and diced. It was an awesome bowl.
Ugh, even with vinegar I can't poach eggs for my life. I cut one of the yolks and they just ended up as various white shreds floating in a slightly-acidic water.
How fresh are the eggs you're using? That definitely makes a difference.
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How fresh are the eggs you're using? That definitely makes a difference.
I think they were only a day or two old (as in they were bought the previous day). It was my first time in years poaching eggs so it was probably rusty technique. I prefer scrambled over poached, anyways.
Oh god I just made a ridiculously tasty sandwich.
Smoky Grilled Ham & Cheese Sandwich - Ingredients
Whole Grain bread slices Light Baconnaise
Brown Sugar-flavoured barbeque sauce
Yves Veggie Ham slices Daiya Dairy-Free Shredded Pepperjack Cheese
Green Onion
Margarine
I used my awesome Griddle/Grill Press/Panini Maker/etc. machine for this one, with a flat pan on the bottom and nothing on top. A little oil, then margarine went on the pan. I dropped two slices of bread, naked on the cooking side, a thin spread of baconnaise, then cheese on the other side, onto the pan. I also put about a teaspoon of barbeque sauce on each of two ham slices, dropped them sauce-down, and squished them to spread out the sauce. Halfway through I chopped some green onions and added them to each bread slice ontop of the cheese. The ham was starting to crisp on both sides around the edges after a flip, so I placed them ontop of the onions, closed the sandwich, and finished it on the pan to melt the cheese further.
In the end I had a smoky, sweet grilled cheese sandwich with ham and green onions and it was OMNOMNOM-licious! If I had thought this out in advance I probably would have caramelized some onions in a seperate pan with a little liquid smoke added at the end, and keep the top pan of the press on so I could squish the sandwich to a reasonable size at the end.
I made Pico de Gallo. It is pretty awesome. Diced tomatoes, onions, and jalapenos, with cilantro, garlic, lime juice, salt, and pepper. I made waaay too much since I didn't use enough tomato in the beginning... now I have to use it multiple times a day since my family sucks...
Thank ye, feel free to post any cooking adventures you have! There isn't really a place for that on MTGS and I like talking about cooking.
I made a pretty aweosme mac + cheese today but I started with a Kraft Dinner... it would feel like cheating to pass it off as 'real' cooking. Suffice to say it was pretty good but I learned that bacon bits don't really mesh well (at least without preparation) since they are a salty crunch in the middle of the soft cheese sauce and pasta which isn't very pleasant.
Cooking is one of my pasions that I am constantly trying to improve on.
I have several recpices written down at home (I'm at work at the moment) and would gladly share them with you.
Like pinkfloyd, I know several different types of Italian dishes, but I will cook anything.
My signature dishes are Chicken Parmesean and Aussie Pie's. I know these recipes by heart. Both could have subsitutions made to meet your requirements of being a vegeterian.
I used to cook multiple times a day but now I get endless free Indian food so I no longer cook. Sad really as it was a big passion of mine.
Still, unlimited free Indian food is a pretty awesome perk. Have you picked up anything yet from your restaurant gig as far as new cooking knowledge goes? Personally I think that learning from people face to face is infinitely preferable to just grabbing recipies online.
I had some energy today, so right now I have a head of garlic roasing in the oven. We ran out of store-bought mayonnaise and the emulsion blender I got for my birthday is calling to me. I'm going to make some sort of roasted garlic aioli later on today
I had some energy today, so right now I have a head of garlic roasing in the oven. We ran out of store-bought mayonnaise and the emulsion blender I got for my birthday is calling to me. I'm going to make some sort of roasted garlic aioli later on today
Note: This was a total failure, I should probably stick to recipies when making things like mayonnaise.
I haven't had the energy to do any cooking whatsoever in a long time. I just sauteed some red onion for veggie dogs; it isn't much but I still felt like I should record it. I added a splash of maple syrup near the end of the cooking process which added some really nice flavour. I toasted the buns on the pan near the end at the same time which also made it nice.
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Hello children and welcome to my kitchen. Here I will log all of the misguided attempts at cooking my own food. I have no training whatsoever and I didn't take Cooking in high school past Grade 8. However, I do watch the Food Network frequently, so that is all the training I have. Also, I'm vegetarian which is kind of a big deal as far as what I cook.
I invite anyone to comment, critique, or suggest new ingredients or recipies! Of course I also welcome anyone to share their culinary adventures here, as well. Additionally, with my post-concussive symptoms I am not always up for cooking so there is no regular schedule.
Turkey Onion Melt - Ingredients
Whole Grain Flax bread slices
Light Baconnaise
Brown Sugar-flavoured barbeque sauce
Tofurkey roasted turkey slices
White onion
Margarine
Hickory-flavoured Liquid Smoke
I started by taking two slices off of the middle of the onion, which turned out to be not enough after they were cooked. I dropped the chopped onion into a nonstick frypan with vegetable oil and went for the rest of my ingredients. The cheddar cheese has molded over, crap. So now my 'melt' has no cheese. Whatever, I grab two slices of bread, put Baconnaise on each, and slap down the turkey slices while tending to my onions. At this point I put a few drops of liquid smoke on my onions because everything should taste like bacon.
The onions sautee faster than I thought and my grill press isn't hot yet. I decided to put some bbq sauce in to finish the onions and the oil started to spit harshly so I took the pan off of the heat, tossed the onions in the sauce as the sauce was starting to cook itself on the bare pan, and placed the onions on the sandwich. Then I closed it, spread a little margarine on the outside, placed it on the press, did the same to the other side, and pressed it.
I really squished the sandwich, I forgot how heavy the press was! So I ended up with a toasty, skinny little grilled sandwich of oniony goodness. Even without the cheese, I was satisfied.
LOL
Sure thing, thanks!
I had a lot of stamina today and everyone else was out playing Magic or at a wedding, so I cooked dinner, too. I had just enough perogies left in the freezer and the rosemary on the counter was calling to me, so I decided to make a dish of steamed broccoli, boiled perogies, and fried potatoes.
Potato Hash dish - Ingredients
Broccoli
Sour cream + chive frozen perogies
Golden nugget potatoes
White onion
Rosemary leaves
Chipotle spices
Salt
Pepper
Bacon Salt
Sour Cream
The broccoli went into a small frypan with water to steam, easy. The perogies went into a pot of water to boil, easy again. The potatoes were diced, two slices of the onion from earlier were diced (still not enough onion!), and I tossed them in a bowl with some chipotle spices and a lot of rosemary. Since my frypan was occupied I used our nonstick wok this time for the hash; it went in with vegetable oil.
The perogies cooked quickly and the broccoli wasn't too far behind. The potatoes however were NOT frying as fast as I would have liked, I suspect it was because I was using the wok instead of a flat surface. I have them a little salt and pepper, and eventually they fried to my satistfaction. I plated the hash on the majority of my plate, with the broccoli on the side. I then placed the perogies on top of my hash, and drizzled the onion + oil left from the wok ontop of the perogies and potatoes. Over that went the sour cream, and a little pepper and bacon salt to finish the perogies and hash.
I took a few pictures but I can't find the cord for my phone Overall I was proud of the dish. The broccoli ended up steaming a bit too long and the potatoes were a little too firm, but it tasted great. I love using rosemary with potatoes, and cooked onions are amazing. I wish I had some chives and fresh garlic for the plate, though.
The formula is one part sweet, one part sour, and two parts oil. Half a cup of balsamic vinegar, half a cup of maple syrup, and a cup of extra virgin olive oilwas what I went with and it turned out great. It was acidic and sweet at the same time with a hint of maple flavour.
The trick to prevent the vinaigrette from separating is a little bit of mustard to act as an emulsifier. I used a teaspoon of dijon mustard.
The only good thing to come out of this is the introduction to J & D's "Everything Should Taste Like Bacon" products. That's insane.
Really, that actually sounds like a good sandwich...if you substitute tofurkey for turkey.
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Tofurkey tastes just fine if you treat it right! Though yeah, J&D bacon products are awesome, especially for vegetarians and other people that don't eat bacon, like Jewish people.
http://www.youtube.com/watch?v=dU_B3QNu_Ks
I usually substitute the Creme Fraiche for a similar amount of shredded mozzarella cheese. Mostly because Creme Fraiche is European and I live in the US.
I started making these a month ago, and I now refuse to make eggs any other way.
{Magic: The RPG}
A lot of the time, instead of toast I fold those eggs in a tortilla with a little shredded medium chedder cheese, some taco sauce or salsa, and occasionally bacon. Not sure if tofu bacon would be a proper replacement, but it might be worth a shot.
You just can't go wrong with a couple of breakfast burritos in the morning.
{Magic: The RPG}
I tried the Ramsay-style scrambled eggs that Caex posted and they turned out fairly well. I used sour cream instead of creme freshe, and I mixed the finished product with some nice, crispy soy bacon that I had just cooked and diced. It was an awesome bowl.
How fresh are the eggs you're using? That definitely makes a difference.
Smoky Grilled Ham & Cheese Sandwich - Ingredients
Whole Grain bread slices
Light Baconnaise
Brown Sugar-flavoured barbeque sauce
Yves Veggie Ham slices
Daiya Dairy-Free Shredded Pepperjack Cheese
Green Onion
Margarine
I used my awesome Griddle/Grill Press/Panini Maker/etc. machine for this one, with a flat pan on the bottom and nothing on top. A little oil, then margarine went on the pan. I dropped two slices of bread, naked on the cooking side, a thin spread of baconnaise, then cheese on the other side, onto the pan. I also put about a teaspoon of barbeque sauce on each of two ham slices, dropped them sauce-down, and squished them to spread out the sauce. Halfway through I chopped some green onions and added them to each bread slice ontop of the cheese. The ham was starting to crisp on both sides around the edges after a flip, so I placed them ontop of the onions, closed the sandwich, and finished it on the pan to melt the cheese further.
In the end I had a smoky, sweet grilled cheese sandwich with ham and green onions and it was OMNOMNOM-licious! If I had thought this out in advance I probably would have caramelized some onions in a seperate pan with a little liquid smoke added at the end, and keep the top pan of the press on so I could squish the sandwich to a reasonable size at the end.
Thank ye, feel free to post any cooking adventures you have! There isn't really a place for that on MTGS and I like talking about cooking.
I made a pretty aweosme mac + cheese today but I started with a Kraft Dinner... it would feel like cheating to pass it off as 'real' cooking. Suffice to say it was pretty good but I learned that bacon bits don't really mesh well (at least without preparation) since they are a salty crunch in the middle of the soft cheese sauce and pasta which isn't very pleasant.
LOL
I have several recpices written down at home (I'm at work at the moment) and would gladly share them with you.
Like pinkfloyd, I know several different types of Italian dishes, but I will cook anything.
My signature dishes are Chicken Parmesean and Aussie Pie's. I know these recipes by heart. Both could have subsitutions made to meet your requirements of being a vegeterian.
PM and let me know!
Still, unlimited free Indian food is a pretty awesome perk. Have you picked up anything yet from your restaurant gig as far as new cooking knowledge goes? Personally I think that learning from people face to face is infinitely preferable to just grabbing recipies online.
Note: This was a total failure, I should probably stick to recipies when making things like mayonnaise.
I haven't had the energy to do any cooking whatsoever in a long time. I just sauteed some red onion for veggie dogs; it isn't much but I still felt like I should record it. I added a splash of maple syrup near the end of the cooking process which added some really nice flavour. I toasted the buns on the pan near the end at the same time which also made it nice.