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

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

Quote:

Originally Posted by Clayton SF 

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

 

Its looking...at me....

Quote:

Originally Posted by Clayton SF 

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

 

Yes, I'm quoting this again. 

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.

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

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.

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

Quote:

Originally Posted by Argyris 

 

Yes, I'm quoting this again. 

 

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

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.

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

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.

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

Quote:

Originally Posted by rawrster 

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

^ OMG. Bacon and anything...

What will they think of next?

And what will you make next?

Quote:

Originally Posted by Mshenay 

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.

Quote:

Originally Posted by TheAudioDude 

 

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.