Author Topic: Kickass Cooking Chat  (Read 8585 times)

Online Mrs.Smith  6281

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Kickass Cooking Chat
« on: July 30, 2017, 12:55:41 am »



Hi all and welcome to our new forum - Kickass Cooking!

Are you that person who looks in the fridge and has no idea what to make for dinner tonight?
In this amazing and wonderful forum you will find magical recipes full of deliciousness, tips and even cookbooks to give you a helping hand!

No matter if you have never cooked before or you're a master chef, you'll be sure to find something of interest here and can chat and share your experiences with other cooks.

Feel free to add your own thread, share your advice, recipes and cookbooks for everyone. KAT rules apply.


Check out the latest cookbooks here
https://katcr.co/new/torrents.php?cat=115


So let's get hot in the kitchen!




*First tip - cats cannot cook

Offline SmokeNMirrors  22764

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Re: Kickass Cooking Chat
« Reply #1 on: July 30, 2017, 06:00:02 am »
Needs more cow bell... :thumbsup:

Thanx Mrs.S. Got tons of tips but only for the bachelor..  :chuckler: and the fuzzy stuff in the fridge  :think:

Offline RedBaron58  17311

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Re: Kickass Cooking Chat
« Reply #2 on: July 30, 2017, 07:27:18 pm »


Spaghetti Carbonara

Should serve 3 - 4 people preparation time 25 - 30 mins.

Ingredients:

200g of smoked back bacon
175g of parmesan cheese (grating your own gives more taste)
3 large eggs
75 ml of fresh cream
400g dried spaghetti
a clove of garlic or dry garlic granules( 1/2 teaspoon) depends on your taste
about 1/2 teaspoon of ground black pepper, depends on your taste

1. Place a pan of water for the spaghetti on the stove to boil

2. Grate the parmesian cheese and place in a bowl and add the eggs and whisk with a fork, then add the
cream, garlic and pepper and give a final whisk and leave to stand.

3. Chop the bacon into small pieces (you could use Pancetta but supermarkets use crap bacon to make this)

4. Fry bacon in a deep frying pan with small amount of oil (2 teaspoons) until the bacon fat is clear, remove heat and allow to stand

5. By now the water should be boiling so add the spaghetti (we usually break it into shorter lengths 100cm as it's easier)

6. When spaghetti is cooked about 10 mins normal, drain it and add to the bacon in the frying pan and stir to evenly
distribute the bacon through out the spaghetti.

7. add the contents of the bowl you whisked earlier to the frying pan and stir all the ingrediants up and serve imediately.
(Do not reheat the frying pan at this stage as you will end up with a cheesey scrambled egg)


Online Mrs.Smith  6281

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Re: Kickass Cooking Chat
« Reply #3 on: July 30, 2017, 11:45:22 pm »
This is delightful Mr.RB, thank you for sharing  :clap:

Offline Barishnikov  4464

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Re: Kickass Cooking Chat
« Reply #4 on: August 01, 2017, 12:37:41 pm »
sweeet thread...  :Mr.G: :thumbsup:

Online Lloydavenue  91

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Re: Kickass Cooking Chat
« Reply #5 on: August 29, 2017, 01:03:45 am »
Hi there I am wondering if ebooks on cooking should be asked for in the general request thread or maybe not all foodies pass by

I'm looking for

All About the Bundt: Bundt Cake Recipes
by Cheryl St.John
https://www.amazon.com/All-About-Bundt-Cake-Recipes/dp/0988904543/ref=sr_1_11?s=books&ie=UTF8&qid=1503520290&sr=1-11&keywords=bundt+cakes

P.S. No garlic in the Carbonara :)

Offline lostmyticket  9460

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Re: Kickass Cooking Chat
« Reply #6 on: August 29, 2017, 05:36:51 am »

Hi there, yes, all book requests if not on KAT are here,.....

Thread: Please Request Ebooks and Audio Books Here V5
cheers

LMT

Offline v1rg1n1a  549

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Re: Kickass Cooking Chat
« Reply #7 on: November 19, 2017, 01:49:52 pm »
Ragù recipe (my grandmother Tuscan version).
This recipe is to use with pasta: tagliatelle, ravioli, maccheroni(better if homemade but it works quite well with prepacked pasta, you know Barilla, De Cecco, Voiello ecc); also one of the most important ingredients in Lasagne. In Italy we add parmesan on the top of it, it's quite delicious.




Ingredients:
  • 400 gr minced calf meat, 100 gr pork (if you don't like pork or your religion  doesn't allow it just use 500 gr calf meat)
  • 1 medium large onion
  • 2/3 celery stick
  • 2 medium carrots
  • 1 medium parsley bunch
  • 6 CherryTomatoes or 1 large tomato(
  • Extra Virgin Olive oil known as EVO (absolutely not allowed other oil kind)
  • 1 glass of white or red wine (possibly italian but any type will works until you avoid the sweet ones)
  • 1 litre of warm water or better 1 liter of beef bouillon (absolutely not bouillon cubes or bouillon ready-make)
  • salt quantity as you like

Mince in the onion, celery, carrots and parsley in the grinder or manually as you like.
Cut the tomatoes in small cubes.
put them in a saucepan with the EVO; the EVO is meant to reach the same leve of the solid ingredients; i mean the solid ingredients are not supposed to drown in the oil usually it takes 6/8 oil spoons.
Put the saucepan on the stove with a minum flame or minimum degree if you have an electric one and stir-fry very, very slowly for like 5 minutes paying attention in not  browning to much.
When the mirepoix is ready you can put the meat in the saucepan and mix it with the mirepoix, always with a low flame; in few minutes the meat will change the colour from red to light brown; at this moment you can pour the wine in the saucepan and immediately raise the flame in order to make the wine evaporate.
When the wine is gone (you have to remember how liquid was in there before the wine) you low the flame to a medium-low (a little higher than for the mirepoix but lower than for the wine to evaporate) and you put inside the tomatoes small cubes the salt and mix; if you use beef bouillon wait to add the salt until the ragù is near to be ready in order to adjust with salt the right taste already given with the bouillon.
Pour in 1/4 of the bouillon or water and cover the saucepan with the lid in order to cover 3/4 of the pan not all and go on cooking with medium low flame; every time the liquid is getting dried you add other liquid; the liter will not be enough because a really ragù goes on for 2 hours (minimum) 3/4 hours better; if you are using beef bouillon just use the liter first and then go on with warm water.
The final result might be the beef almost completely melt with the other ingredients and you will no more  see parsley or carrots or celery  ecc... you probably will see microscopic  pieces of tomatoes, but that's all.


« Last Edit: November 19, 2017, 01:53:37 pm by v1rg1n1a »

Online 1stGen_Dude  27253

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Re: Kickass Cooking Chat
« Reply #8 on: December 29, 2017, 07:18:49 am »
A bit off the topic but it is still food,,,
Finnish news Mag, Iltalehti:Skip the text (unless you try it with "G8gle-translate?"
 Check out the vid, It´s my former job! I even reqognized my old
boss/Her figure and hairstyle,

https://www.iltalehti.fi/ruoka-artikkelit/201712282200629573_rh.shtml

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #9 on: January 11, 2018, 02:00:53 am »
Cooking Chat  :thumbsup:

I prepare this yesterday, hope you like it.

Tinga de pollo

2 chicken brest with skin, or 2 legs or 4 thigs
2 large tomatoes
2 chiles chipotles
Corn tortillas

Pour a little bit of oil in a pan or if you have a good teflon skillet you might no even need oil cause the chicken skin will realease all their juices. Cook medium heat until the chicken skin is brown toasted and the meat is done and tender.
Remove the chicken from the pan and put it on a cutting board to shred the meat, remove the bones.
Boild the tomatoes until tender then blended with two chipotles or one, your call.
Return the chicken meat to the same pan and add the salsa and salt as needed, normally I use one gram sometimes two, depends on the acidity of the tomatoes, and cooked until all the liquid is evaporated.
Now make the tacos and enjoy.

This recipe has a lot of variants. Some people add garlic and onions to the meat or use another kind of chile like guajillo or chile de arbol. Also is very common to find people that pour more salsa into the pan so the meat is more like a stew and instead of tortillas is eaten with tostadas.
So find what works better four you.




Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #10 on: January 11, 2018, 02:27:11 am »
Tostadas home style  :rock:

You need:
red tostadas
bean paste
advocado sliced
tomatoes diced
onion diced
lettuce sliced very thin
shredded panela cheese or panela type
Salsa

Now you can buy the bean paste or diy:
Cook one cup of beans in a liter of water high heat and reduce to medium when starts boiling. Once that the beans are done blend the beans with a little bit of the water where you boiled them. Blend high speed until is a smooth paste. Then put on a skillet two tablespoons of oil and  three mince bacon slices until brown and then add the bean paste and cook until you get the desired consistency.

Now to prepare the tostadas add the beans on the base, then cheese, then tomatoes and onions, lettuce and top with the advocado and you favorite salsa.

These are not the tostadas I make but kinda


Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #11 on: January 11, 2018, 12:07:43 pm »
Wow. They look great, Pietzsche.  :clap:  I am sure they are also delicious.  :loveliness:

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #12 on: January 11, 2018, 06:54:07 pm »
They are! try it. The best of this dish is that you feel that you are eating junkfood but you are really not, well, except for the tostadas.  :thumbsup:

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #13 on: January 17, 2018, 12:13:02 am »
is it cold where you live, lets try a soup!

Caldo Tlalpeño

5 cups of Chickenstock
400 grms of shredded chicken
2 large tomatoes, remove skin and seeds
half small onion
1 or 2 chiles chipotles
1 cup of cooked garbanzo bean
epazote leaves or parsley
one tablespoon of oil
one avocado
fresh soft cheese panela type or cream
salt to taste


In a pan put the tablespoon of oil, slice the tomatoes and onions and add it to the pan, just to roast them a little bit, now transfer to a blender the tomatoes, onion and add about 6 parsley leaves and one or two chiles chiplotes, your call. Blend until smooth.
Bring to boil the chickenstock and add the tomato, onion, chile sauce to it. Add the shredded chicken and garbanzos. Reduce the heat to low and let the soup there until takes a good consistency but dont allow to loose to much liquid, add salt according to your taste and you can add a little bit of black pepper.
Serve with slices or cubes of avocado and fresh cheese. Done.






Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #14 on: January 21, 2018, 01:12:45 pm »
Do you have any recipe for Olive canning or any experience in it?

Can it work without cutting them? How long do you soak them in the water?  Can they be preserved even for more years?

Online SpectroHelios  11599

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Re: Kickass Cooking Chat
« Reply #15 on: January 21, 2018, 01:15:44 pm »
An Italian friend of mine says Olives must be first soaked in lye!  :shocked:

I'll double check on that. Lye is pretty dangerous stuff.  :cool:

Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #16 on: January 21, 2018, 01:19:54 pm »
Do you have any recipe for Olive canning or any experience in it?

Can it work without cutting them? How long do you soak them in the water?  Can they be preserved even for more years?
An Italian friend of mine says Olives must be first soaked in lye!  :shocked:

I'll double check on that. Lye is pretty dangerous stuff.  :cool:
[/quote]

 :laugh: Thank you SpectroHelios. Yes, I would prefer the traditional way without any chemicals. :)

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #17 on: January 21, 2018, 09:11:21 pm »
I personally do not hace any expirience in that, but I do have a book called the good cook series: preserving. I havent try any recipe there but they seem ok. If you try it let me know.


Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #18 on: January 21, 2018, 09:27:05 pm »
Wow. Thank you very much Pietzsche.  :clap: Not sure when I can tell about the outcome, probably it can be tasted first only after months.

Have you ever tasted Olive jam? I just read it, that you can do it from the canned Olive. It sure has interesting taste :)

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #19 on: January 21, 2018, 11:13:22 pm »
First time I hear of olive jam and I'm big on olives, have to try it  :thumbsup:

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #20 on: January 24, 2018, 12:26:14 am »
This is from the last issue of food and wine
Haven't try it yet, but looks good
Hope I can find Vietnamese rock candy  :laugh:




Mrs. Tran’s Master Pho Broth
with Flank Steak
Active 1 hr; Total 6 hr 30 min
Makes 6 qt. broth and 5 cups sliced beef


4 lb. beef knuckle bones, rinsed
1 (3-inch) cinnamon stick
11/2 tsp. whole cloves
11/2 tsp. allspice berries
11/2 tsp. coriander seeds
3 whole star anise
1 lb. yellow onions, peeled
1 (4-inch) piece ginger, halved
lengthwise
3 oz. Vietnamese rock candy or
palm sugar
1 (3-lb.) flank steak
1/4 cup fine sea salt (not iodized)

1. Place bones in a 12-quart stockpot and
add cold water to cover by 2 inches. Bring
to a boil over high heat. Remove from heat;
pour off and discard liquid. Rinse bones
under cold running water. Wash pot.

2. Meanwhile, toast cinnamon stick, cloves,
allspice, coriander, and star anise in a dry
skillet over moderately high heat, shaking
pan occasionally, until spices are toasted
and aromatic, about 1 minute. Place spices
in cheesecloth; secure with butcher’s twine.

3. Return bones to pot and add 2 gallons
cold water. Bring to a boil over high heat,
skimming impurities as they rise to the
surface, 25 to 30 minutes. Reduce heat to
maintain a very gentle simmer. Add onions,
ginger, and rock candy. Simmer 3 hours.
Discard onions and ginger. Add spice
pouch, flank steak, and 21/2 tablespoons
salt; simmer until spices are infused, about
1 hour. Remove and discard pouch. Simmer
gently until steak is cooked through and
tender but not falling apart, about 1 hour.

4. Remove steak; let rest 15 minutes. Pour
broth through a cheesecloth-lined fine wiremesh
strainer. Stir in remaining salt. Thinly
slice steak against the grain.
MAKE AHEAD Broth and steak can be prepared
up to 2 days ahead. Place in separate
containers; cover and chill.

Beef Pho

Active 20 min; Total 6 hr 30 min
Serves 8
11/2 lb. dried thin rice noodles (banh pho)
5 cups sliced Flank Steak (p. 36)
6 quarts Master Pho Broth (p. 36)
1 cup thinly sliced red onion
1 cup basil leaves or small basil sprigs
1/2 cup chopped fresh cilantro
1/2 cup sliced scallions
2 Fresno chiles or jalapeños, thinly
sliced into rings

Cook noodles according to package
directions. Divide among 8 large, deep
soup bowls. Top evenly with flank steak,
and add 3 cups broth to each bowl. Top
evenly with onion, basil, cilantro, scallions,
and chiles.


Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #21 on: January 24, 2018, 08:31:45 pm »
Sounds a bit exotic for me, but I also like the slow cooking and sure would taste it. :) Fingers crossed for the rock candy, be careful, I just checked on the net how it looks like and accidentally clicked on the urban dictionary link. Better to check if you are in the right store before asking it.  :titter:

Offline Pietzsche  469

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Re: Kickass Cooking Chat
« Reply #22 on: January 24, 2018, 10:17:16 pm »
What the f. Out of context "Hope I can find Vietnamese rock candy" could get me into trouble  :darky:

Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #23 on: January 24, 2018, 10:32:10 pm »
 f[/i]. Out of context "Hope I can find Vietnamese rock candy" could get me into trouble  :darky:

Vietnamese Adventures - Cooking Special with Pietzsche  :rofl:

Online SuZy  20949

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Re: Kickass Cooking Chat
« Reply #24 on: January 28, 2018, 08:02:06 pm »
Sounds tasty, WormurHonor. Thank you for sharing. I also have similar basic muffin recipe but I prefer the traditional cake colors.  :chuckler:

You have to upload your image to an image hosting site first and then you can post the bbcodes here.

For example on boltimg upload the picture, then go to Embed codes/Full image/bbcodes and copy-paste the link.
It should look like this one:
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You can find more image hosting sites here:

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Suzy :)