Food and Cooking Thread

Fed up talking videogames? Why?
User avatar
Ironhide
Member
Joined in 2008
Location: Autobot City

PostRe: Food and Cooking Thread
by Ironhide » Fri Dec 02, 2016 6:39 pm

Rex Kramer wrote:
Hide the Presents wrote:
Rex Kramer wrote:Anyone else like those Kabuto noodle cups? I'm completely hooked on them at the moment but can only get them in Sainsburys.


I prefer the Naked Noodle ones, the Singapore curry, Hoisin duck and beef Pho varieties are really good although I recommend adding a bit less water than the instructions suggest.

They also do some noodles in soup varieties but they're a lot smaller and not as readily available, a shame really as the Thai chicken and fiery shrimp ones aren't available in the larger pots.

I was a bit disappointed with the naked noodles. They taste nice but there didn't seem to be much in there.


The original 50g pots (in the cardboard box) have been replaced with slightly bigger75g (dried weight) ones now.

There's enough in them for me but I don't eat very large portions.

Image
bear
Member
Member
Joined in 2008

PostRe: Food and Cooking Thread
by bear » Wed Dec 14, 2016 11:07 am



As someone who is terrible for overcooking scrambled eggs I've found using that method (no caviar though)has made it much easier for me to avoid doing so. One definite upside it has is that it gives you a better chance to stir some pesto through the eggs as they are coming together, if you're into that sort of thing.

I'm into that sort of thing. It's great with a bit of bacon or chorizo jam as well.



Anywho onto the real subject of my post. We're getting to the point of the year where people will try boiling a ham. Unfortunately the most overrated recipe in the history of humanity, Coca Cola ham, is still hanging around like a bad stench so treat this as a public service announcement:


Friends don't let friends boil their ham in Coca Cola.

User avatar
Pan
Member
Joined in 2008

PostRe: Food and Cooking Thread
by Pan » Wed Dec 14, 2016 8:29 pm

I don't mind that Coca-Cola recipe to be honest. I was intrigued when I first saw it, tasted it and then cooked it myself.

The fact it's more and more popular doesn't bother me. It's novel and quite tasty.

Los Trabajadores del munda, unen!
bear
Member
Member
Joined in 2008

PostRe: Food and Cooking Thread
by bear » Wed Dec 14, 2016 11:02 pm

It just irks me because it isn't much handier than the traditional (and ultimately far superior) method of adding flavourings to your cooking liquid. The ham still has to be boiled for hours so you're only saving two or three minutes of measuring herbs and spices.

User avatar
LewisD
Member
Joined in 2008
AKA: L3wisD
Location: Reading, Berkshire
Contact:

PostRe: Food and Cooking Thread
by LewisD » Wed Dec 14, 2016 11:19 pm

People who overcook scrambled eggs :dread:

The first - and last - time bex made me scrambled eggs it was like eating moist loft cavity expansion foam.

:(

bear
Member
Member
Joined in 2008

PostRe: Food and Cooking Thread
by bear » Thu Dec 15, 2016 7:43 pm

Speaking of eggs...




Holy strawberry float. I've never bought truffles, caviar or even artichoke hearts (just artichoke seeds) but I'm assuming that thing would be hella, hella, HELLA expensive to even attempt.

User avatar
No:1 Final Fantasy Fan
Member
Joined in 2008
Location: UK

PostRe: Food and Cooking Thread
by No:1 Final Fantasy Fan » Mon Jan 16, 2017 11:54 pm

I made Black Cod Miso! It tasted great but didn't look great as it fell apart. It was only my first attempt so will keep trying.
I had it at Nobu a few years ago but didn't think to cook it until now. It was pretty easy...Sake, Mirin, Miso paste and sugar (all bought cheaply from Tesco) for the marinade and leave for 2-3 days.
I haven't see Black Cod around here but it tasted just as good with normal cod that I got from Aldi. The fillets are too thin though...probably the way they are sliced. Might try it with Iceland's frozen cod fillets next time as they are the thickest ones I've seen around.
I'm hoping to make it look as good as Nobu's eventually.
Image

User avatar
Parksey
Moderator
Joined in 2008

PostRe: Food and Cooking Thread
by Parksey » Tue Jan 17, 2017 11:54 am

Ah so that's what that is. Have eaten it loads of times since coming here, and never known what fish it was I was eating. A common problem here, if truth be told.

User avatar
Poser
Banned
Joined in 2008
Location: Newcastle Upon Tyne

PostRe: Food and Cooking Thread
by Poser » Tue Jan 17, 2017 12:03 pm

No:1 Final Fantasy Fan wrote:I made Black Cod Miso! It tasted great but didn't look great as it fell apart. It was only my first attempt so will keep trying.
I had it at Nobu a few years ago but didn't think to cook it until now. It was pretty easy...Sake, Mirin, Miso paste and sugar (all bought cheaply from Tesco) for the marinade and leave for 2-3 days.
I haven't see Black Cod around here but it tasted just as good with normal cod that I got from Aldi. The fillets are too thin though...probably the way they are sliced. Might try it with Iceland's frozen cod fillets next time as they are the thickest ones I've seen around.
I'm hoping to make it look as good as Nobu's eventually.
Image


That looks/sounds nice. If it's falling apart, you might be overcooking it slightly. Common problem with fish. It tends not to need too long.

I made Wagamama's yaki soba last night, from the proper recipe book. Tasted godly, TBH. Very easy. I'll be doing that again.

Weirdly, this is similar to the recipe I used but the method is different in places:

https://www.wagamama.com/recipes/homemade-yaki-soba

Image
User avatar
No:1 Final Fantasy Fan
Member
Joined in 2008
Location: UK

PostRe: Food and Cooking Thread
by No:1 Final Fantasy Fan » Tue Jan 17, 2017 12:42 pm

Parksey wrote:Ah so that's what that is. Have eaten it loads of times since coming here, and never known what fish it was I was eating. A common problem here, if truth be told.

Cool where have you been eating it?

Poser wrote:
No:1 Final Fantasy Fan wrote:I made Black Cod Miso! It tasted great but didn't look great as it fell apart. It was only my first attempt so will keep trying.
I had it at Nobu a few years ago but didn't think to cook it until now. It was pretty easy...Sake, Mirin, Miso paste and sugar (all bought cheaply from Tesco) for the marinade and leave for 2-3 days.
I haven't see Black Cod around here but it tasted just as good with normal cod that I got from Aldi. The fillets are too thin though...probably the way they are sliced. Might try it with Iceland's frozen cod fillets next time as they are the thickest ones I've seen around.
I'm hoping to make it look as good as Nobu's eventually.


That looks/sounds nice. If it's falling apart, you might be overcooking it slightly. Common problem with fish. It tends not to need too long.

I made Wagamama's yaki soba last night, from the proper recipe book. Tasted godly, TBH. Very easy. I'll be doing that again.

Weirdly, this is similar to the recipe I used but the method is different in places:

https://www.wagamama.com/recipes/homemade-yaki-soba

Thanks. I think the pan wasn't hot enough to burn it before putting it in the oven.
I have ordered the Nobu cookbook though so hopefully it will provide a good technique.

User avatar
OldSoulCyborg
Member
Joined in 2010

PostRe: Food and Cooking Thread
by OldSoulCyborg » Mon Feb 06, 2017 9:03 pm

Looking for some very very very basic cooking advice. Just cooked a chicken breast in a pan to cut up for a quesadilla.
6-7 minutes each side then covered it in BBQ sauce and cooked for an additional two minutes on each side.

Outside - perfect
Inside - some parts undercooked

Ended up cutting it up and cooking the small pieces for a few more minutes. Was still pretty good, though of course drier than I wanted it (it looked so succulent at first!).

Pan too hot? Not hot enough? Is it just a matter of flattening the breast beforehand to ensure it cooks evenly?

Flickr
Wii U: StainyGrimes
User avatar
LewisD
Member
Joined in 2008
AKA: L3wisD
Location: Reading, Berkshire
Contact:

PostRe: Food and Cooking Thread
by LewisD » Mon Feb 06, 2017 9:31 pm

Butterfly the breast first.
You can cook it quicker, so it cooks through before it dries out. Also, more surface area = more room for caramelisation and flavour.

N1FFF - don't buy frozen cod for that dish.
Get to the fish counter of a supermarket and ask for a nice, thick piece("head end").
Also ask for it to be "Skinned, pinned and finned" and it'll be ready to throw in the marinade right away, so you don't have to strawberry float around with it.

User avatar
Rex Kramer
Member
Joined in 2008
AKA: rich_brad29

PostRe: Food and Cooking Thread
by Rex Kramer » Mon Feb 06, 2017 9:37 pm

If you're cutting it up anyway, would it not be easier to do it before cooking? I don't cook meat very often though so ignore me if I'm missing something obvious

Image
Current castaway: Rax can be found here. All the previous contributors can be found here.
Tackling the pile of shame part 2 - http://grview.grcade.co.uk/articles/the-7-commandments-of-tackling-the-pile-of-shame/
User avatar
Dowbocop
Member ♥
Joined in 2008

PostRe: Food and Cooking Thread
by Dowbocop » Tue Feb 07, 2017 7:53 am

OldSoulCyborg wrote:
Pan too hot? Not hot enough? Is it just a matter of flattening the breast beforehand to ensure it cooks evenly?

That's what I do, wrap it in clingfilm or a sandwich bag then batter with a rolling pin. Might try butterfly next time though...
Rex Kramer wrote:If you're cutting it up anyway, would it not be easier to do it before cooking? I don't cook meat very often though so ignore me if I'm missing something obvious

I used to do this, but recently started cooking them whole as above for things like Mexican food. They stay a lot juicier. If you're not sure then chopping the meat up is safer.

User avatar
Poser
Banned
Joined in 2008
Location: Newcastle Upon Tyne

PostRe: Food and Cooking Thread
by Poser » Tue Feb 07, 2017 8:17 am

I just chop my quesadilla chicken up beforehand, for speed.

BBQ sauce is an interesting take, though - what else do you put in it?

(Mine is usually chicken, pepper, red onion, sweetcorn, paprika, oregano, black pepper and lemon juice.)

Image
User avatar
Preezy
Skeletor
Joined in 2009

PostRe: Food and Cooking Thread
by Preezy » Tue Feb 07, 2017 8:55 am

Had cauliflower rice last night - rank.

Image
User avatar
Ironhide
Member
Joined in 2008
Location: Autobot City

PostRe: Food and Cooking Thread
by Ironhide » Tue Feb 07, 2017 2:42 pm

Preezy wrote:Had cauliflower rice last night - rank.


My sister eats that stuff, she likes it but it sounds horrific to me.

Image
User avatar
Preezy
Skeletor
Joined in 2009

PostRe: Food and Cooking Thread
by Preezy » Tue Feb 07, 2017 2:52 pm

Ironhide wrote:
Preezy wrote:Had cauliflower rice last night - rank.


My sister eats that stuff, she likes it but it sounds horrific to me.

We had it with a homemade chilli con carne as a substitute for regular rice. It just completely absorbed any moisture (and flavour), which was a shame because the actual chilli con carne sauce was superb :(

Image
User avatar
Rex Kramer
Member
Joined in 2008
AKA: rich_brad29

PostRe: Food and Cooking Thread
by Rex Kramer » Wed Feb 08, 2017 10:59 am

Anyone else tried those Yushoi rice sticks? I'm currently completely addicted to the coconut and chilli ones (much nicer than they sound). If you're considering it then avoid the boring flavours and go with those or the smoked salt and szechuan pepper ones.

Image
Current castaway: Rax can be found here. All the previous contributors can be found here.
Tackling the pile of shame part 2 - http://grview.grcade.co.uk/articles/the-7-commandments-of-tackling-the-pile-of-shame/
User avatar
SandyCoin
Member
Joined in 2008
Location: London

PostRe: Food and Cooking Thread
by SandyCoin » Wed Feb 08, 2017 11:03 am

Preezy wrote:
Ironhide wrote:
Preezy wrote:Had cauliflower rice last night - rank.


My sister eats that stuff, she likes it but it sounds horrific to me.

We had it with a homemade chilli con carne as a substitute for regular rice. It just completely absorbed any moisture (and flavour), which was a shame because the actual chilli con carne sauce was superb :(


Seems a bit pointless with something like a chilli. However, used in couscous style salads etc it is pleasant. I do love cauliflower though. Especially a whole roasted one :wub:

-----> My Illustration Blog | My Shop <------

Return to “Stuff”

Who is online

Users browsing this forum: Alvin Flummux, Garth, Google [Bot], HSH28, kommissarboris, Memento Mori, mic, Preezy, PuppetBoy, Qikz, Squinty, Yahoo [Bot] and 64 guests