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Post by Rascarin on Jan 28, 2014 12:08:35 GMT 1
Last night I put pepperoni on a jacket potato.
It was like an epiphany of food.
Delicious food ideas; discuss.
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Post by Warhammer Gorvar on Jan 28, 2014 13:04:03 GMT 1
Well this might be one you all already know but when I came to study in england four years ago I introduced Misses Gorvar to this. It's simple really, make a hand and cheese sandwhich and shove it under the grill until the cheese is nicely melted before adding some lettice/salad, and if you wish to be greasy some mayo, afterward. I suggest opening the bread from the ham side since the cheese will make the other half to sticky. This recipe is called a croque monsieur. I'm sure you lot heard bout that. There is also a thing called a Croque-Madame which serve a boiled egg or a fried one on top oh the ham. you can have laods of choices however so i'll just pass this link here so you can mix and match. en.wikipedia.org/wiki/Croque-monsieur
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Post by Clint Johnston on Jan 28, 2014 15:09:30 GMT 1
I made chili last night. Used Beef, beans, and some spices from a betty crocker recipe online. Tasted pretty good.
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Post by jklinders on Jan 28, 2014 21:47:21 GMT 1
Pizza dish casserole.
Like the name says, it's whatever you would put on a pizza in a casserole, my favorite being, pepperoni, salami, mushrooms, ground beef, red and green pepper any kind of short noodle, rotini is my preference pizza sauce, more cheese than is healthy and then some and tomato sauce.
One plateful will fill you but you will want more.
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Post by CAPT Issac R. Madden on Jan 28, 2014 23:52:17 GMT 1
My current steak marinade/sauce.
A1 steak sauce (or equivalent) - 1/2 cup Sriracha (or any hot chili sauce) - to taste, I do about 5-7 dashes Captain Morgan Tattoo spiced rum - 1 shot's worth Rosemary: 3 pinches Mustard powder: 1/2 tsp ground cloves: 1/2 tsp ground ginger: 1/4 tsp lemon pepper: 3/4 tsp minced garlic: 1/2 tsp
I'm still experimenting and tweaking it here and there, but that's the baseline I'm using. One batch usually lasts me about 4 steaks if I store it properly and I use it strictly as a marinade.
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Post by jklinders on Jan 29, 2014 0:05:07 GMT 1
That will take the toughest cut of meat and make it edible Oh and some kind of praise of my cooking from Lily in 5...4...3...2...1...
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Post by Lily Ariel Linders on Jan 29, 2014 0:10:17 GMT 1
Ooh, there are so many many ideas... One of my favorites is Steak (cooked to Juicy Rare Perfection) with garlic mashed potatoes and shrimp and sauteed vegetables... drowned in butter. Linders made that for me one year for my birthday and I occasionally get unbearable cravings for it again... (hint: Linders, can that be our Valentines' Day Dinner? ) I also love Linders' home made pizza - now, I am extremely picky about pizza. Usually, if we order pizza delivery, I can only handle one slice before my taste buds rebel. Pizza from my hometown, on the other hand, is nothing short of god-like and I could probably polish off an entire Large Pizza from there and then demand more. Linders' pizza is so filling, and rich, and delicious, that I ate four whole slices in one sitting last time he made it... even though I can usually only handle one slice of restaurant pizza, and I ate enough that I was hurting from over-eating afterwards. But... Linders' pizza tends to make my ability to say "No" to pizza go bye-bye... Hmm... Linders... can we have homemade pizza again sometime soon?
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Post by salty on Jan 29, 2014 0:49:58 GMT 1
Lol that was the funniest thing Linders
Mine is just beef casserole in ginger gravy, with loads of root veg, cook on a low heat all day
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Post by jklinders on Jan 29, 2014 1:11:14 GMT 1
Fun fact, I heard Lily giggling from the other room when I she read my prediction of her post.
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Post by Lily Ariel Linders on Jan 29, 2014 1:27:28 GMT 1
Another fun fact... my giggle sounds remarkably like Floki from "Vikings"... it's rather fascinating...
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Post by salty on Jan 29, 2014 1:47:54 GMT 1
I've just had some rather weird looks, just cos I've been passing myself, your great
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Post by CAPT Issac R. Madden on Jan 29, 2014 1:51:00 GMT 1
That will take the toughest cut of meat and make it edible Oh and some kind of praise of my cooking from Lily in 5...4...3...2...1... Tough cut of meat hell, it'll even make military rations palatable.
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Post by Cali on Jan 29, 2014 4:28:52 GMT 1
A couple of days ago I made some simple ghetto Carbonara pasta for the first time, which was essentially an Italian breakfast pasta, and it was bloody delicious. Adding raw egg to a pasta was something I was adamantly against for a while, due to an irrational and archaic fear of salmonella. But damn, it was good.
I had first tried to dish back in 2004 in Nice, France. It was gorram delicious, but I didn't finish it due to my fear of the raw eggs in it. Yeah, due to my upbringing by a concerned mother, I was raised to fear the salmonella like a doughboy was trained to fear the hun beyond the wire. Among other things.
A few key differences in my ingredients:
- I used Penne tube noodles rather than spaghetti - While some folks add butter and meat to the dish, I used a bastard mix of red sauce, marinara and tomato basil. - I used a lot of Olive oil, because nobody could get too much of that. Freaking love extra virgin olive oil.
I surely plan on cooking more of this again, mainly with garlic and salami I get from the small grocer around the corner. Not sure what other seasoning and sauce I should use, as apparently there are quite a few things people put on it. You mugs got any suggestions?
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Post by Clint Johnston on Jan 29, 2014 6:34:27 GMT 1
FYI, Salmonella is less of a worry in Europe because of the way Eggs are sold. Look it up. Apparently Americans wash their eggs too much before selling, and this wipes off a protective substance, so US eggs have to stay cold and can be infected.
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Post by Rascarin on Jan 29, 2014 10:59:38 GMT 1
One of my favourite meals is one we call Meatza - pizza, but instead of bread for the base, you use a steak. The greatest incarnation we ever made went; steak, tomato sauce, mozzarella, bacon, mozzarella. It was the best thing. Ever.
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