Return of the Cooking Thread!

[Ochi Gate]

For those of you that dont remember (or wheren't around, lol) there was once a Cooking thread, and it was very successful. We shared recipies, and talked about what our favorite things to cook where... So i was thinking we could do it again!

Post your favorite thing to cook, favorite brand of cookware, or request help on something you can't get quite right. Let's see how far this one gets!

as for me, i found out the other day that I suck at cooking Beef Stew. i couldnt get it to thicken up... i ended up putting a lot of flour in it, and was not too good...lol

[LenMiyata]

Grumble Grumble Grumble

Now the method that I use to thicken a Beef stew is to toss a potato into the Microwave oven for a few minutes, mash it up (discarding the skin) and stirring the mashed pulp into the stew, then let it cook for awhile... Instant (dry flaked) mashed potato also works well...

[EmoNightmareRose]

heres some of my Italian roots:
(women love this when i make it for them)

.

Look Good? Want to make it? i'll tell you how:

1 (4 Pound) Pork Butt


1 1/2 Tablespoon Fennel Seeds


6 Cloves Garlic, Peeled


3 Tablespoons Fresh Chopped Rosemary


Salt & Pepper


1/2 Cup Red Wine


12 Ounces Sliced Pancetta


12 Crusty Italian Rolls




Toppings (Optional):


Spicy Marinated Peppers


Fried Sliced Onions




Either butterfly the pork yourself, or ask your butcher to do it for you. The pork roast when open should be a rectangle no more than 1 inch thick. Place the fennel, garlic, rosemary, salt, pepper, wine, and pancetta in a food processor and pulse until well mixed. Spread the pancetta mixture evenly over the opened pork butt. Roll the pork up firmly, and tie with kitchen twine in four places to hold the pork together. Wrap in aluminum foil and place in the refrigerator for 12 hours or up to two days

[Ochi Gate]

Originally Posted by LenMiyata

Grumble Grumble Grumble

Now the method that I use to thicken a Beef stew is to toss a potato into the Microwave oven for a few minutes, mash it up (discarding the skin) and stirring the mashed pulp into the stew, then let it cook for awhile... Instant (dry flaked) mashed potato also works well...

I'll have to give that a try, thanks!

seems the thread is getting off on a solid start!

[NevesElocin]

I made this last night.

Apple Walnut Crisp

* 3 pounds tart apples
* 2 tablespoons lemon juice
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/3 cup rolled oats
* 4 tablespoons cold butter (1/2 stick)
* 1/2 cup chopped walnuts or pecans

First you'll need to peel, core and chop the apples. Throw them in a bowl and add the lemon juice. In a separate bowl, combine the nutmeg, cinnamon, and brown sugar; add to the apples and stir. In another bowl combine the oats, flour, and sugar. Cut the butter into eight small pieces; mix the butter and flour with a pastry blender, or by using two forks until the mixture is crumbly. Stir in the chopped nuts. Butter a 9 inch square baking dish. Spread apple mixture in the bottom of baking dish and sprinkle flour mixture on top. Bake at 375° for 30 - 45 minutes, or until apples are tender and topping is lightly browned. Serve warm or at room temperature. Can be served with vanilla ice cream or a little heavy cream, if desired.

Instead of getting fresh apples you can use canned ones and they taste just as good.

[Peach_follows]

I have rather enjoyed building pizza's as of late, my favorite result I have already posted in the "What ... on your pizza" thread.

And I don't think I should give away anymore "Recipes" for building pizza, because what is so therapeutic about pizza building is going with you're own flow.

I think my next endeavor will be a desert pizza, with fruit and some type of mild exotic, creamy cheeses? Maybe using some sweetened cream cheese as a "sauce"? Yeah, I'll have to do some more research on that concept, and when I attempt it I will let ya know if it flops or flies.

[Ochi Gate]

Originally Posted by Peach_follows

I have rather enjoyed building pizza's as of late, my favorite result I have already posted in the "What ... on your pizza" thread..

lol i like CiCi's Mac&Cheese pizza

Another thing I plan to make is Chicken Cordon Bleu. but what cheese should I use? Swiss?

[Redsquire]

OMG SQUEEEEE. -Makes note to keep watching this page- xD Lovely lovely foods for cooking~! Yay! ^_^ The stuff so far looks so yummy and interesting too. <3 Might even put up my own stuff sometime, maybe... hmmm.... > : I -Plots-