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Re: The cooking Thread
[Re: Helghast]
#326876
06/03/10 14:46
06/03/10 14:46
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Joined: Jul 2004
Posts: 4,206 Innsbruck, Austria
sPlKe
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OP
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Joined: Jul 2004
Posts: 4,206
Innsbruck, Austria
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someone should sticky this edit: for my wife... she cant cook...
Last edited by sPlKe; 06/03/10 14:46.
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Re: The cooking Thread
[Re: Helghast]
#327048
06/04/10 11:36
06/04/10 11:36
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Joined: Apr 2007
Posts: 3,751 Canada
WretchedSid
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Expert
Joined: Apr 2007
Posts: 3,751
Canada
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Just as a quick one. My girlfriend and me were dating for 6 months yesterday. And she asked me to make her favourite food... Pizza! So this is the end-result: http://tweetphoto.com/25390978 Time to get a boyfriend, I want such an pizza too
Shitlord by trade and passion. Graphics programmer at Laminar Research. I write blog posts at feresignum.com
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Re: The cooking Thread
[Re: Michael_Schwarz]
#327106
06/04/10 15:52
06/04/10 15:52
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Joined: Aug 2003
Posts: 7,439 Red Dwarf
Michael_Schwarz
Senior Expert
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Senior Expert
Joined: Aug 2003
Posts: 7,439
Red Dwarf
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Bolognese Sauce750 g of minced meat (preferably pork) Salt Pepper 1 Onion, diced 3-4 garlic cloves, sliced 1 twig of rosemary a good pinch of oregano 2-3 Chili's 1/2 sweet pepper, diced 2 tomatoes, diced Red wine 2 small cans of sieved tomatoes (or 1 big can) Add the minced meat little by little in the pan under high heat. (Don't add too much at once, or the pan will cool and the meat loses juice and becomes dry). When all the meat is fried, add the onions and garlic and sweat them (be careful with the garlic, if it burns, it will make the entire sauce taste really, REALLY bitter). Then add the spiced, the chili's and the tomatoes. Salt and pepper to taste. Stir a bit and let it cook for a little while. De-glaze with a good glass of wine and let it cook in on low heat for about 10 minutes (CAUTION! Wine boils away quickly and then scorches, so keep an eye out). When the wine is boiled away, add the sieved tomatoes, stir and let it cook a bit. Add Salt and Sugar (yes, sugar) to taste. If it is too watery, let it boil for a while until you have a thicker consistency. Done! You can serve this with spaghetti or practically anything else you fancy with bolognese sauce. Mine got a bit watery, and I was too hungry, so i didn't let it cook until it was thicker. But that's up to you how you want to leave it. Happy cooking!
"Sometimes JCL reminds me of Notch, but more competent" ~ Kiyaku
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Re: The cooking Thread
[Re: Joey]
#327107
06/04/10 16:03
06/04/10 16:03
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Joined: Jul 2004
Posts: 4,206 Innsbruck, Austria
sPlKe
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OP
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Joined: Jul 2004
Posts: 4,206
Innsbruck, Austria
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no suger in the dough! sugar caramelizes and makes the dough hard and crunchy. if you want it fluffier, try twirling it around with a whisk (egg beater, schneebesen). the dough grows if you beat air into it. you could use baking powder but if you dont catch the right amount it will explode leaving you with a doughy mess all over your naked body, assuming you cook naked that is...
oh and dennis, youre in love so much it makes me want to strangel you... with roses... without the leafs, just their dorns. replaced by razorblades... but rusty old ones so that they hurt...
no just kidding im in love myself but seriously, the salmons were too much...
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