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how many of you guys cook??? - Page 115

post #1711 of 2857

Hey, Guys, it's lunchtime!

 

I just love to make this sauce and eat it over and under spaghetti.

 

I've made it without the meatballs. It is essentially a vegetarian pasta dish when made without the meatballs. The sauce is so tasty that I don't even miss the meatballs.

 

So simple, so good, so there!

 

The photo shows that I have made a messy version--sorry, I was so hungry. I love it so much that I must share it with you.

 

Here is the original recipe:

Spaghetti & Meatballs

Recipe adapted from Patrick McKee, Paley's Place, Portland, Oregon

 

700

post #1712 of 2857
Quote:
Originally Posted by Clayton SF View Post

Breakfast: Fried egg on broken fried rice, hoisin pork, kale stir-fry and gochujang.

 

700

 

Its looking...at me....confused_face.gif

post #1713 of 2857
Quote:
Originally Posted by Clayton SF View Post

Breakfast: Fried egg on broken fried rice, hoisin pork, kale stir-fry and gochujang.

 

700

 

Yes, I'm quoting this again. smile.gif

 

This inspired me to fry up a few eggs to put on top of the hamburgers I made today. The burgers were okay, if a little dry, but there's nothing quite like pairing them with fried eggs. Supposedly the very first hamburgers were served with egg, though I'm not sure how seriously I believe that.

 

I'd have posted a picture, except it wasn't really an impressive looking meal. And if you out there reading have never tried this combination, well you ought to. It's even good on the bun, which I didn't have any of today.


Edited by Argyris - 10/27/12 at 11:41pm
post #1714 of 2857

We're like one step away from having Loco Moco up in here.

post #1715 of 2857

That is funny. I was trying to figure out what to do with leftover meatballs this morning so I decided to make something like Loco Moco. With macaroni salad. Where's my surfboard?

 

I baked the rice, mushroom gravy, and meatball in a clay pot and then topped it off with an egg with a sidecar of macaroni salad.

 

700

post #1716 of 2857
I start the day with black organic coffee and a dark chocolate-covered almond biscotti. I usually wait until lunchtime for a proper breakfast!
post #1717 of 2857

I can cook . But It is terrible for me . my cook is bad .

post #1718 of 2857
Quote:
Originally Posted by Argyris View Post

 

Yes, I'm quoting this again. smile.gif

 

This inspired me to fry up a few eggs to put on top of the hamburgers I made today. The burgers were okay, if a little dry, but there's nothing quite like pairing them with fried eggs. Supposedly the very first hamburgers were served with egg, though I'm not sure how seriously I believe that.

 

I'd have posted a picture, except it wasn't really an impressive looking meal. And if you out there reading have never tried this combination, well you ought to. It's even good on the bun, which I didn't have any of today.

That does sound good, as a runny yolk from the egg can add some moisture to a dry anything :D

post #1719 of 2857

I do something similar with rice and eggs. Something I break the egg and put it on top of the rice then using some chopsticks or something  similar i break the yolk and mix it with the rice not letting it touch the bottom of the pan so the egg cooks in the rice creating a similar moisture as the yolk but not quite the same.

post #1720 of 2857

Clayton, you gotta stop cooking so often.  You're surpassing me in skill and quality!  tongue_smile.gif

 

It's been a while since I posted here.  I had a pretty busy weekend.

 

I started by carving a pumpkin:

 

 

Then I roasted the seeds:

 

 

Then I drank some homemade pumpkin liqueur (no picture, sorry).

 

And finally, I made a beef stew:

 

Recipes here:

http://sixdrinkstoomany.com/liqueur-corner/pumpkin-liqueur/

http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html

^Never tried a beef stew recipe like that before.  It's the best I've ever made.

post #1721 of 2857

I went shopping for rice and eggs for some reason, and look what I found!

 

 

700

post #1722 of 2857
Quote:
Originally Posted by rawrster View Post

I do something similar with rice and eggs. Something I break the egg and put it on top of the rice then using some chopsticks or something  similar i break the yolk and mix it with the rice not letting it touch the bottom of the pan so the egg cooks in the rice creating a similar moisture as the yolk but not quite the same.

Bleh I hate mixing raw egg and cooking it into rice. It makes the whole thing more simmilar or singular in texture, where as putting cooked egg on top of rice allows for a differance in texture! Egg makes all the rice stick to together and blends the flavors as opposed to creating a layer of contrasted flavors  and textures, it's one blanaced but almost bland textture and flavor and thats just my opionon

post #1723 of 2857

^ OMG. Bacon and anything...

What will they think of next?

And what will you make next?

post #1724 of 2857
Quote:
Originally Posted by Mshenay View Post

That does sound good, as a runny yolk from the egg can add some moisture to a dry anything :D

 

Definitely. The flavor and texture just works, even though it's a bit of an unusual combination.

 

It's also a good idea to put an egg in your ground meat when you're preparing your patties, as well as some bread crumbs. This helps the meat stick together and keeps the hamburgers from disintegrating when you try to flip them.

 

EDIT: I'm sure you've heard about this before. I keep forgetting I'm in the cooking thread, so people actually know this stuff.


Edited by Argyris - 10/28/12 at 6:26pm
post #1725 of 2857
Quote:
Originally Posted by TheAudioDude View Post

 

And finally, I made a beef stew:

 

[lovely picture of beef stew]

 

Recipes here:

http://sixdrinkstoomany.com/liqueur-corner/pumpkin-liqueur/

http://www.melskitchencafe.com/2011/01/hearty-beef-stew-slow-cooker.html

^Never tried a beef stew recipe like that before.  It's the best I've ever made.

 

I've had pretty good luck with beef stew in the past. Some people don't cook it long enough and thicken it with cornstarch, which doesn't work as well, IMO, as actually boiling everything down. Also, my secret ingredients are Marmite and Maggi. Especially the Marmite adds an excellent flavor to the stew, and that's pretty much the only reason I even keep any in the house, as I don't much care for it by itself. They wouldn't let me into the UK if they heard that, but whatever.

 

I also like to take leftover stew and put it in a pie crust. Trounces those microwavable pot pie things.

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