The Cooking Thread

[TomAz]

Aloo tikki are really good. I want some right now.

[jennygirl]

I threw some chicken, pancetta and peas together with some alfredo sauce over whole wheat pasta tonight omgz yum. It should be noted that pancetta + alfredo is a deadly combo that could become highly addictive and make you very large. So proceed with caution.

[All Your Base]

I threw some chicken, pancetta and peas together with some alfredo sauce over whole wheat pasta tonight omgz yum. It should be noted that pancetta + alfredo is a deadly combo that could become highly addictive and make you very large. So proceed with caution.

I'd say that's about right. Cholesterol boulavard, but I'll bet it tasted awesome.

[paulb]

mhm, cant wait to eat me some of that!

[fatbastard]

I would have replaced the alfredo sauce with butter. Alfredo sauce would have overpowered the chicken and peas.

[jennygirl]

mhm, cant wait to eat me some of that!

Oh I shall make it for you, doll. You know it was inspired by that crazy Cheesecake Factory dish you love so much. Oh my.


I just crumbled the pancetta on top and didn't coat it with alfredo so it wasn't 100% heart attack just like 60% heart attack-ish hehe....

[paulb]

ya....looks good, but i need 100% heart attack.

[TomAz]

I threw some chicken, pancetta and peas together with some alfredo sauce over whole wheat pasta tonight omgz yum. It should be noted that pancetta + alfredo is a deadly combo that could become highly addictive and make you very large. So proceed with caution.

please tell me you didn't use alfredo sauce out of a jar.

[disgustipated]

thats what I was wondering. alfredo is probably the easiest sauce to make.

[portisheadgrl88]

_________

That looks delicious and good combination with the meat and veggies

[jennygirl]

please tell me you didn't use alfredo sauce out of a jar.

What's it to ya if I did? I'm a working woman... it was Friday night.... sheesh!

[paulb]

nice sig...lover.

[jennygirl]

nice sig...lover.

(oh god now we're going to schmoopy all over the Coachella board too?! hahahah)

[miscorrections]

I am currently making Neapolitan cupcakes (strawberry cakes with chocolate ganache filling and vanilla buttercream frosting) for a party. If they turn out pretty enough I'll take a picture.

[Courtney]

I have a theory that scientists are good at baking because unlike the majority of the population they actually know how to follow precise directions.

[Courtney]

By which I mean, yes, pictures please.

[miscorrections]

I have a theory that scientists are good at baking because unlike the majority of the population they actually know how to follow precise directions.

Can I just tell you HOW FRUSTRATED I GET when the recipes are inadequate or not detailed enough? The answer is FUCKING FRUSTRATED. I particularly hate it when the recipe doesn't tell you the yield. That's fucking useless.

[miscorrections]

Also I ate a ton of batter. It was supremely delicious.

[miscorrections]

All packed up and ready to go.

[fatbastard]

I want one now!

[TomAz]

I have a theory that scientists are good at baking because unlike the majority of the population they actually know how to follow precise directions.

You're right. Baking is more like chemistry than cooking is.

also Corinna those cupcakes are beautiful.

[TomAz]

Yesterday for fun I made lasagna from scratch. Well, mostly from scratch. I was following a pretty straightforward Alice Waters recipe. I made a sauce out of raw tomatoes, onion, garlic, herbs, etc. I made pasta from flour and eggs and water. I did not make the ricotta, parmesan, or mozzarella, however. I was pleased with the result, the noodles were thin and light and not heavy like you get with dried pasta. Unlikely to do this again any time real soon, though, it was a lot of work.

[ivankay]

All packed up and ready to go.

mmmmmmmm. Is it to late to take a picture of the inside of a cupcake?

[miscorrections]

Yeah. They were tasty, though.

[Courtney]

All packed up and ready to go.

Cupcake carrier! These look amazing. I am glad that I only see you once a year though, because I have no control around cupcakes.

Yesterday for fun I made lasagna from scratch. Well, mostly from scratch. I was following a pretty straightforward Alice Waters recipe. I made a sauce out of raw tomatoes, onion, garlic, herbs, etc. I made pasta from flour and eggs and water. I did not make the ricotta, parmesan, or mozzarella, however. I was pleased with the result, the noodles were thin and light and not heavy like you get with dried pasta. Unlikely to do this again any time real soon, though, it was a lot of work.

That is impressive. I think if I was going to go to the trouble to make fresh pasta, I would be more likely to use it in a recipe that really showed it off as a star ingredient instead of smothering it with layers and layers of other things. But Alice Waters never fails, and I'm sure the lasagna was delicious.

[ADGZ662]

Im gonna die of a heart attack soon!!! I need to start cooking things that are healthier for me.

[All Your Base]

Tonight:

Packet-grilled/poached halibut with blood orange, cilantro, onion & olive oil
Baby potato, asparagus, tomato & onion salad with a nice cilantro vinaigrette.

[All Your Base]

Yesterday for fun I made lasagna from scratch. Well, mostly from scratch. I was following a pretty straightforward Alice Waters recipe. I made a sauce out of raw tomatoes, onion, garlic, herbs, etc. I made pasta from flour and eggs and water. I did not make the ricotta, parmesan, or mozzarella, however. I was pleased with the result, the noodles were thin and light and not heavy like you get with dried pasta. Unlikely to do this again any time real soon, though, it was a lot of work.

Hell of an effort Tom. Sounds delicious!

[JustSteve]

new game: what the fuck is this. i never put my order in with the kitchen for dinner tonight at the hospital, so i was sent this.

what the fuck is this?

[Still-ill]

new game: what the fuck is this. i never put my order in with the kitchen for dinner tonight at the hospital, so i was sent this.

what the fuck is this?

pork chop?