User not logged in - login - register
Home Calendar Books School Tool Photo Gallery Message Boards Users Statistics Advertise Site Info
go to bottom | |
 Message Boards » » TWWers that cook (or enjoy cooking) Page 1 2 3 [4] 5 6 7 8 ... 28, Prev Next  
H8R
wear sumthin tight
60149 Posts
user info
edit post

4/4/2010 10:01:08 PM

lucyinthesky
All American
11614 Posts
user info
edit post



Another dessert option: edible panties. It's like an adult fruit rollup.

4/4/2010 10:06:58 PM

H8R
wear sumthin tight
60149 Posts
user info
edit post

OM NOM NOM

4/4/2010 10:07:44 PM

dharney
All American
4445 Posts
user info
edit post

i wanna make some thai food again soon

4/4/2010 10:09:48 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

Man, I can't remember the last time I saw a graham cracker

4/4/2010 10:20:35 PM

lucyinthesky
All American
11614 Posts
user info
edit post

Any cookie should work.

4/4/2010 10:23:32 PM

khcadwal
All American
35165 Posts
user info
edit post

can we talk about soup? haha not to hijack.

do you people make homemade soup? i know you do. i do, too. but i've never made homemade tomato soup. i want to try it because i absolutely cannot eat this canned progresso shit anymore. some progresso soups are ok but the tomato soup has SO much sugar and is waywaywaywaywaywayway too sweet like, inedible. tresssss gross.

i want some good soup recipes. i don't care that it is getting hot out - i will still eat soup. my favs are tomato and i love veggie soup (w/ noodles). i think anything w/ beef or vegetable stock i will be interested in. i've kinda outdone myself on chicken stock based soups hahaha. but i have a delicious turkey noodle soup recipe i can post whenever i find it!

4/4/2010 10:29:36 PM

EMCE
balls deep
88562 Posts
user info
edit post

I love soup, but I don't make it too much. I do make a killer FOS though.... good stuff. Goes well with my awesome turkey club sandwiches.

I would make dinner for khcadwal one day, but she has already expressed her intent to spit her nasty hooker spit in my eye, and set me ablaze the first chance she gets.

4/4/2010 10:34:18 PM

sumfoo1
soup du hier
41036 Posts
user info
edit post

ohh noes not hooker spit!!


my mish makes some good soups


i like all of them cept her 13 bean soup... but i don't like beans so thats a given.

4/4/2010 10:35:57 PM

khcadwal
All American
35165 Posts
user info
edit post

i am googling tomato soup recipes right now (too lazy to get up and look in a cook book)

surely it cannot be that hard. i just can't stand canned soups anymore. they are way too sweet for me. i mean 14g of sugar?!? that is a lot.

4/4/2010 10:37:03 PM

0EPII1
All American
41238 Posts
user info
edit post

not all of that is added sugar... tomatoes contain sugar of course.

btw, FROOT LOOPS.

4/4/2010 10:39:20 PM

khcadwal
All American
35165 Posts
user info
edit post

haha i know tomatoes contain sugar but this soup is icky

i know i know froot loops haha. i just want some yummy soups that aren't going to give me a) a heart attack because of salt (though i do LURVE salt) and b) aren't so sweet and icky.

(if i made tomato soup i don't know if i'd even add sugar. maybe a TEENIE tiny amount)

[Edited on April 4, 2010 at 10:40 PM. Reason : .]

4/4/2010 10:40:30 PM

0EPII1
All American
41238 Posts
user info
edit post

never made it, but i guess it must be like making homemade pasta sauce.

just put'em on low heat with water and forget about them until they completely disintegrate, and then blenderize and cook some more.

i wouldn't add sugar. basil, oregano and thyme would be good. maybe rosemary.

4/4/2010 10:44:52 PM

khcadwal
All American
35165 Posts
user info
edit post

yea i'm thinking definitely basil oregano and thyme.

and maybe milk or cream to give it the thickness.

4/4/2010 10:45:50 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

I very rarely eat canned soup. My soup is delish!

Here's a tomato bisque I make sometimes:

3 pounds ripe tomatoes, cut up
1/3 cup butter
2 cups dried bread cubes
1 teaspoon salt
1/4 teaspoon fresh ground pepper
3 cloves garlic
6 cups h2o
1.5 cups heavy cream
2 egg yolks
croutons

Heat butter in soup pot. Add tomatoes and cover. Simmer 5 minutes. Add bread cubes, salt, and pepper. Mash unpeeled garlic with side of knife and add to tomatoes with water. Bring to a boil. Cover and simmer 1 hour. Sieve soup and return to pot. Simmer another hour.

Gradually beat cream into yolks. Add cream mix to tomato stock, beating constantly. Heat to serving temp but DO NOT boil. Serve with croutons.

And here's a chilled tomato soup that is also awesome heated up but you need to let it age a day or two to get the full flavor.

1 quart tomato juice
1/4 cup olive oil
1/4 cup vinegar
1/2 cup milk
2 tablespoons lemon juice
1 clove garlic, mashed
1 tablespoon sugar
1 teaspoon dry mustard
1 tablespoon rosemary, minced
1 tablespoon basil, chopped
1 teaspoon thyme, removed from stem
salt and pepper to taste
1.25 cups chopped, peeled cukes

Combine tomato juice, oil, and vinegar. Beat in milk and lemon juice. Add garlic, sugar, and herbs. Chill at least 24 hours. Strain out herbs, season to taste with salt and pepper. Serve soup with chopped cucumbers.

4/4/2010 10:46:00 PM

khcadwal
All American
35165 Posts
user info
edit post

YUM!!! those sound good! i'm definitely going to try and report back (likely tomorrow cause i have "easter monday" off so i'll just be hanging around).

thanks thanks thanks! i'm excited now. no moar canned soup!

4/4/2010 10:48:56 PM

katiencbabe
All American
1791 Posts
user info
edit post

I have found that you can replace heavy cream with pureed white beans in most tomato-based soups. Very delicious and creamy!

[Edited on April 5, 2010 at 9:00 AM. Reason : ]

4/5/2010 8:59:48 AM

pilgrimshoes
Suspended
63151 Posts
user info
edit post

anyone use immersion blenders?

i plan to buy one, just want reviews

4/5/2010 9:05:25 AM

katiencbabe
All American
1791 Posts
user info
edit post

^ Yep!
That's what I use for any kind of sauce that requires a blender. I can't stand dealing with food processors.

I have the kitchen aid version, it's worth the extra $$ over the oyster brand, imo. So far I've used it for soups and for bearnaise sauce, but that's it. I wasn't very familiar with immersion blenders when I got it, so just in case you didn't know, it doesn't really splatter everywhere!! Also, very easy to clean (just detach the end and stick in dishwasher).

4/5/2010 9:19:07 AM

wolfpackgrrr
All American
39759 Posts
user info
edit post

^^ I too want an immersion blender.

4/6/2010 9:11:42 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

I just bought an Okinawan cookbook. Psyched to try out some of the recipes

5/9/2010 8:24:28 AM

MetalRed
All American
27124 Posts
user info
edit post

^^^^I have a Kitchenaid brand one. The lower portion is detatchable making it super east to clean, and it has a variable speed knob on the top.

5/9/2010 12:05:09 PM

theDuke866
All American
51807 Posts
user info
edit post

that


5/9/2010 3:46:16 PM

khcadwal
All American
35165 Posts
user info
edit post

ok after eating homemade pizza crust at a friend's house a few weeks ago and seeing xtines pictures, i think i'm going to try to do some homemade pizza this week.

got a crust recipe that i think will be good - a little scared of all the rising and kneading and letting it sit but whatever and then kneading and blah blah again. but i think i can hack it.

BUT MY QUESTION IS - what kind of cheese do you put on pizza to make it look like this? this is what i want:


is that JUST mozzarella? other kind? how does it get all yummy and bubbly like that? do you broil it? HALP! i don't know because anytime i've ever made pizza with mozzarella from the store it does NOT look like that picture. and i need my cheese like that please. help me tww!

5/9/2010 10:20:03 PM

TheBullDoza
All American
7117 Posts
user info
edit post

looks just like mozzerella that has been slightly toasted, just the way I like it..could be some cheddar cheese or maybe thats just pooled up grease

When i make pizza, it has to have that look too...i just turn the broiler on and it looks as fine as that pic there


[Edited on May 9, 2010 at 10:22 PM. Reason : f]

5/9/2010 10:21:02 PM

khcadwal
All American
35165 Posts
user info
edit post

do you use fresh mozz? or shredded? or just a like sargento hunk?

ok so broil is what i need to do?! do you use a pizza stone?!

5/9/2010 10:25:53 PM

TheBullDoza
All American
7117 Posts
user info
edit post

ummm, i dont, just because i dont have one. The stone makes for a good and crunchy, for lack of better words, underside. I just use a cookie sheet on a pan and it works fine.

Yeah, first I bake, and then when it looks done, i put it on broil for a few minutes and jack up the heat enough for the heating element to come on.

I just grate mozz (i've never gotten the shreded, but it would cut down on time). The problem with it is that it is soft and hard to grate. I've been thinking about putting it in the freezer for however much time to get it just hard enough to not be difficult to grate. Havent tried it out yet though....hell, you can put it on your pizza any way you like...Its YOUR pizza!!!!

Just make sure to get good quality mozz. Dont cheap out.


[Edited on May 9, 2010 at 10:33 PM. Reason : d]

5/9/2010 10:29:46 PM

lalew
Starting Lineup
72 Posts
user info
edit post

pizza stones are awesome and do get the crust looking just like that pic...plus you can use them for a lot of other things besides pizza!

5/9/2010 10:32:33 PM

khcadwal
All American
35165 Posts
user info
edit post

^^ yea i usually grate too. ok. but do you grate the fresh kind orrrrrrrrrr the kind like this:


that is the kind i usually grate (brand varies but its not fresh from the deli section)

MUST GET PERFECT CHEESE! yay i'm excited.

do you make your own crust?

^sweet i've kinda been wanting a pizza stone but i'll probably just try it out with cookie sheet first since i already have that

[Edited on May 9, 2010 at 10:33 PM. Reason : .]

5/9/2010 10:32:48 PM

pilgrimshoes
Suspended
63151 Posts
user info
edit post

i always fuck up homemade dough on a pizza stone

not a lot of experimentation though

5/9/2010 10:33:41 PM

TheBullDoza
All American
7117 Posts
user info
edit post

Yeah, i dont get fresh either. I probably get something like that as well....i'm not even sure food dog has "fresh" mozz.

do you use a release agent? whats the problem?

I dont make my own crust, but i've been taught by Brittas mom how to make it. Its simple and way better than anything youd find at the grocery store that i've seen...those prebaked crusts are Pretty much the reason why i stopped making pissa because i got tired of those crusts and never invested the time to make the dough. I found other stuff to cook, but i'll be looking into making my own dough shortly.





[Edited on May 9, 2010 at 10:38 PM. Reason : f]

5/9/2010 10:34:48 PM

twoozles
All American
20735 Posts
user info
edit post

put the mozz in the freezer first then it'll be much easier to grate

[Edited on May 9, 2010 at 10:39 PM. Reason : ]

5/9/2010 10:37:58 PM

TheBullDoza
All American
7117 Posts
user info
edit post

I PLAN TO!!

5/9/2010 10:38:36 PM

pilgrimshoes
Suspended
63151 Posts
user info
edit post

i've just had issues with cooking consistency throughout the crust

i've tried multiple different crust recipes with different thicknesses and heats, but cant get it right where it's not too done in some parts and underdone in other parts

but as i said, little experience meaning like three tries

lolz..

5/9/2010 10:39:07 PM

lalew
Starting Lineup
72 Posts
user info
edit post

What's the recipe for the homemade crust? I've tried the mixes you can buy but they're just as bad as the pre-made crusts.

5/9/2010 10:39:31 PM

TheBullDoza
All American
7117 Posts
user info
edit post

^^

dont know it off the top of my head, but i just remember its easy and is baller as FUCK!

just google it..i'm sure thatll be much more help

[Edited on May 9, 2010 at 10:42 PM. Reason : d]

5/9/2010 10:42:20 PM

lalew
Starting Lineup
72 Posts
user info
edit post

thanks, anyone have any good recipes for salsa or any brands that actually taste similar to homemade?

5/9/2010 10:44:12 PM

khcadwal
All American
35165 Posts
user info
edit post

i found one that seemed pretty standard with corn meal and yeast and such. i'm a little scared but i'm going to give it a try!

5/9/2010 10:44:13 PM

TheBullDoza
All American
7117 Posts
user info
edit post

cornmeal ftw

5/9/2010 10:46:25 PM

lucyinthesky
All American
11614 Posts
user info
edit post

Lalew, I love a good homemade salsa. Here's what I put in mine:

4 cups of diced tomatoes
1 cup of diced vidalia onions
1 cup of diced red peppers
1/8 cup of minced jalapeno peppers
3 tbsp of minced garlic
1/4 cup of minced cilantro

Let rest at least 8 hours. The veggies need to absorb the flavors.

Sometimes I cheat and use the salsa powder to add seasoning to my salsa veggies. It's super tasty!

5/9/2010 10:53:51 PM

ncsuapex
SpaceForRent
37776 Posts
user info
edit post

that's pretty much how I make mine except I leave out the onions

5/9/2010 10:55:12 PM

khcadwal
All American
35165 Posts
user info
edit post

MMM ONIONS!

i got distracted searching for brown sauce recipes for enchiladas. mmmm shredded chicken enchiladas. i like tomatillo (sp?) sauce too - the green kind. but i LOoooOooOVE the brown sauce but most sauce recipes are red (ew) or green (yay but not what i want). i think i found one that sounds good. i hope it is.

but wtf is the mexican white cheese that they have in mexican restaurants. it goes in tacos, its what the cheese dip is made of, what IS IT? i've been on a mission to find it for forever.

5/9/2010 11:07:11 PM

H8R
wear sumthin tight
60149 Posts
user info
edit post

I just cooked a delicious bass.

5/9/2010 11:08:18 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

This is a good pizza dough:

http://www.thefreshloaf.com/recipes/pizza

5/9/2010 11:21:20 PM

JohnnyTHM
All American
18177 Posts
user info
edit post

i cook for 8 at least 3 times a week. been doing it for 2 years. i was a horrible cook when i started, now im good, and i love cooking. im going to culinary school in august. i learned by trial and error, getting to know the importance of controlling heat, using salt, and the flavor profiles of herbs and spices.

i grill a lot, but i do most things on the stove. ive gotten good with my knife, and got a set of wusthoff recently. my favorite thing to cut is a crisp red bell pepper.

just pm me and i'll add you on facebook to look at my mobile uploads to see everything i cook. its a wide range.

5/9/2010 11:24:46 PM

khcadwal
All American
35165 Posts
user info
edit post

omg i want this right MEOW:


i need a vietnamese or thai cookbook. i don't suppose anyone has any recommendations of good vietnamese or thai cookbooks?

[Edited on May 9, 2010 at 11:30 PM. Reason : .]

5/9/2010 11:28:57 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

I got a good Thai cookbook from a friend a few years ago. Pretty sure it's called A Taste of Thailand.

5/9/2010 11:34:06 PM

khcadwal
All American
35165 Posts
user info
edit post

i want to make a green apple, english cucumber, watermelon salad/slaw.

not ultra chopped up slaw but more like julienne. what else should go in it - do i need anything else? some sort of nut maybe? what kind of dressing (or does it need dressing)?

5/17/2010 5:54:32 PM

wolfpackgrrr
All American
39759 Posts
user info
edit post

I do something like this for the dressing:

1/4 cup fresh lime juice
1/4 cup olive oil
1 tbsp honey
1/2 teaspoon dried cayenne pepper

5/18/2010 9:34:26 PM

EMCE
balls deep
88562 Posts
user info
edit post

I am very proud of this thread, and I am very happy that you all keep contributing to it.

Though I have not posted much recently, I am actively reading... and learning. Thank you.

5/18/2010 9:40:53 PM

 Message Boards » Chit Chat » TWWers that cook (or enjoy cooking) Page 1 2 3 [4] 5 6 7 8 ... 28, Prev Next  
go to top | |
Admin Options : move topic | lock topic

© 2019 by The Wolf Web - All Rights Reserved.
The material located at this site is not endorsed, sponsored or provided by or on behalf of North Carolina State University.
Powered by CrazyWeb v2.37 - our disclaimer.