[cryptowonderdruginvogue]

So i'm taking cooking classes next week
I'm fucking excited cause I can't cook a fucking EGG!
It's really fucking ridic...

Anywho, post some next level recipes up

[SpectralJulianIsNotDead]

I don't know the difference between level 1 cooking and level 2 cooking.

I like to make swedish meatballs:
combine:
a few pounds of beef
a dash of nutmeg
a dash of allspice
teaspoon of pepper
tablespoon of salt
a few eggs
maybe about 1/2 a cup to 1 cup of bread crumbs

mix together:

cook in a pan with a thin layer of oil, turn regularly
remove meatballs from heat when they are done, this might take multiple batches

add 1/4 cup of flower and 1/4 stick butter to the pan, stir it around, this is called making a rue

then add some beef broth and stir and let it thicken into a good gravy, then add the meatballs back in and serve with lingonberries.

[SpectralJulianIsNotDead]

Enchiladas:

cut up an onion and several hot peppers as finely as you can
brown them in some oil (don't cry too much)
Add some water and cut up a tomato into it
Add some chili paste
add some chili powder
add some cumin

you should get a good sauce together

now in a separate pan put some oil in and use that for quickly heating up corn tortillas so they are almost crispy

then dip them in your enchilada sauce.

Now fill them up with your favorite filling (shredded beef with bit of onions and a cumin/chili flavor is nice) Roll it up and top it with a little bit of your enchilada sauce and cheese. Put a few enchiladas in a pan and put them in a broiler until the cheese melts. Eat them with sour cream and enjoy.

[SpectralJulianIsNotDead]

Chicken sate:

cut up 2 onions
cut up chinken (a pound or two is probably good) in to small cubes
brown in oil
when they've browned, add a dash of vinegar, a 2-3 heaping spoonfuls of peanut butter
add some coconut milk
add some soy sauce
add some hot sauce (sriracha is good)
add some ketchup (just a little)

You want to end up with chicken covered in a medium consistency light brown sauce with an asian peanut butter taste

[SpectralJulianIsNotDead]

I'm sort of an improvisational cook btw. I look at a few different recipes to get an idea of how something is made then I invent my own way based on that.

I make good food but I rarely cook the same thing twice.

[SpectralJulianIsNotDead]

BTW: the perfect cheeseburger:

take some 90% lean beef make a pattie as thin as you can in your hands and then put it onto a griddle.

Sprinkle generously with pepper and then a little bit of salt. Pat it down in with a spatula.

Flip it after a minute or so.

Get your cheese and put it in the pan next to the cheeseburger and quickly cook it in the pan, flipping once, then place it on top of the burger. (this is way better than covering the burger at the end to steam the cheese)

Eat on a slightly toasted bun with your favorite condiments.

[SpectralJulianIsNotDead]

Döner Kebabs-

get some ground lamb
if you want chicken, mince the shit out of it (dark meat is better)
combine with plenty of coriander, garlic, and a little bit of chopped fresh cilantro, salt, and pepper.

Blend well (a food processor works good here)

form into a loaf. Use tinfoil to get it into a cylindrical shape.

Into the freezer for a few hours it goes to harden up.

Now you want to put this onto a rotiserrie-if you're like me and don't have a vertical rotisserie you've got two options

1. wrap it up with string and hope it doesn't fall apart on the horizontal rotiserrie
2. Rotiserrie it in the foil and live with it not tasting quite as good
as it would being rotissed in the open.

yogurt sauce:
yogurt + fresh minced mint + fresh crushed garlic

Ok, now when it is done, warm up some pitas. Serve it wrapped in a pita with lettuce, chopped tomatoes, hot peppers, sriracha sauce, and yogurt sauce

[cryptowonderdruginvogue]

mmmmm

sounds delicious
mouth watering

[Alex's Trip]

Saltines + ketchup + mayonnaise = yummy.

[SpectralJulianIsNotDead]

Originally Posted by Alex's Trip

Saltines + ketchup + mayonnaise = yummy.

Barf

[!@#$%!]

Coq au Vin

Qu'est ce que le coq au vin?
Un coq cuisiné au vin rouge, traditionnellement un coq de Bresse et un vin de Bourgogne. La plus âgée la volaille est, meilleur le coq au vin sera.

Ingrédients
Idéalement un coq, ou 1 ou 2 poulets (1,5 kg), coupé en 8 morceaux ou plus
1/2 bouteille vin rouge corsé type Bourgogne (ou Cotes du Rhône)
150 g lard, en cube
250 g champignons de Paris
Une douzaine de petits oignons blancs
2-3 gousses d'ail, haché
2 carottes, pelées, coupées en quartier
Huile de tournesol, beurre non salé
Bouquet d'herbes: 2 brins de thym et 1 feuille de laurier attachés avec une ficelle
Persil
Sel et poivre
Si cuisiner le même jour:
60 cl Cognac ou Portoo

Recette Coq au Vin (pour 6 personnes)
1: Un jour en avance, nettoyer et couper le poulet en 8 morceaux ou plus. Verser une demi-bouteille de Bourgogne rouge sur le poulet.
2: Ajouter les petits oignons blancs, les carottes pelées et coupées en quartier et les herbes, Couvrir et mettre au réfrigérateur.
3: Le jour suivant, retirer et égoutter le poulet et les légumes. Garder le vin pour plus tard.
4: Faire brunir le poulet avec de l'huile dans une poêle. En utilisant la même poêle., ajouter de l'ail aux légumes et chauffer pendant quelques minutes.
5: Mettre le poulet et les légumes dans une cocotte ou une grande casserole. Verser le vin et du sel et poivre.
6: Amener à ébullition à feu moyen.
7: Couvrir et cuire à feux doux pendant une ou deux heures.
8: Faire brunir à la poêle: lard, oignon et champignons pendant 10 minutes environ.
9: Quand le poulet est prêt, ajouter le lard, oignon et champignons dans la cocotte et remuer pendant 2 à 3 minutes. Goûter et corriger le sel et le poivre éventuellement.
10: Ajouter du persil. Préparer du riz ou des pommes de terre comme garniture au coq au vin.
Version alternative pour préparer le coq au vin dans la même journée:
A l'étape 5, ne verser pas le vin dans la cocotte. Verser du Cognac ou du Portoo. Flamber l'alcool avec une allumette. Faire très attention à votre figure lorsque vous flambez l'alcool. Secouer la cocotte pendant quelques secondes. Vous pouvez maintenant verser le vin dans la cocotte et poursuivre la recette comme indiqué.
Suggestion de vin: Bourgogne rouge, ou Cotes du Rhône rouge, Morgon (Vin de France).
Bon appétit!

[Everyneurotic]

Originally Posted by SpectralJulianIsNotDead

Döner Kebabs-

get some ground lamb
if you want chicken, mince the shit out of it (dark meat is better)
combine with plenty of coriander, garlic, and a little bit of chopped fresh cilantro, salt, and pepper.

Blend well (a food processor works good here)

form into a loaf. Use tinfoil to get it into a cylindrical shape.

Into the freezer for a few hours it goes to harden up.

Now you want to put this onto a rotiserrie-if you're like me and don't have a vertical rotisserie you've got two options

1. wrap it up with string and hope it doesn't fall apart on the horizontal rotiserrie
2. Rotiserrie it in the foil and live with it not tasting quite as good
as it would being rotissed in the open.

yogurt sauce:
yogurt + fresh minced mint + fresh crushed garlic

Ok, now when it is done, warm up some pitas. Serve it wrapped in a pita with lettuce, chopped tomatoes, hot peppers, sriracha sauce, and yogurt sauce

thanks for this!!!

[Trasher02]

SpectralJulianIsNotDead can cook for me any day.

[floatingslowly]

!@#$%! knows some mean ass french recipes for cookin' up coq.

[!@#$%!]

Originally Posted by floatingslowly

!@#$%! knows some mean ass french recipes for cookin' up coq.

Originally Posted by !@#$%!

La plus âgée la volaille est, meilleur le coq au vin sera.

not just any coq, but aged coq.

[floatingslowly]

so do you just leave yr coq on the counter for a few days before eating it?

[!@#$%!]

Originally Posted by floatingslowly

so do you just leave yr coq on the counter for a few days before eating it?

no. aged as in of age. old coq.

the recipe says roughly "the older the bird, the better the coq"

[floatingslowly]

my lack of french linguistic skills left me guessing.

[!@#$%!]

i would have posted picture links as a hint but they were too terrifying

[amyvega]

Originally Posted by !@#$%!

Coq au Vin

Qu'est ce que le coq au vin?
Un coq cuisiné au vin rouge, traditionnellement un coq de Bresse et un vin de Bourgogne. La plus âgée la volaille est, meilleur le coq au vin sera.

Ingrédients
Idéalement un coq, ou 1 ou 2 poulets (1,5 kg), coupé en 8 morceaux ou plus
1/2 bouteille vin rouge corsé type Bourgogne (ou Cotes du Rhône)
150 g lard, en cube
250 g champignons de Paris
Une douzaine de petits oignons blancs
2-3 gousses d'ail, haché
2 carottes, pelées, coupées en quartier
Huile de tournesol, beurre non salé
Bouquet d'herbes: 2 brins de thym et 1 feuille de laurier attachés avec une ficelle
Persil
Sel et poivre
Si cuisiner le même jour:
60 cl Cognac ou Portoo

alton brown on the food network had a 'good eats' episode on this and i still couldn't wrap my head around it.

i'm too lazy to post recipes but i have to say since getting cast iron pans, cooking has been a breeze. i'm never going back to no nstick!