SNH COOKING THREAD

[syrup]

has anybody tried this?

-get bread, toast bread is nice, but any decent white bread would do, and honey
-cut/take 3 slices
-put one slice in the oven/toaster/whatever just roast it till it gets nice and brown
-take untoasted slice, put honey on that, then the toasted slice, then honey again, and untoasted slice again

you´ve got a fuckin´ delicious honey sandwich! It´s awesome with milk

edit: here´s how it looks like

[esfandyar]

kay i will post a good recipe for saffron rice w/ the potatoes, this is how i make it.

ingredients:
basmati rice
butter
olive oil
saffron
potatoes
salt

to do this the right way, you need a specific setup in your kitchen. on your stove, you need to have either one really large burner, like a foot and a half in diameter, or two burners next to each other in very close proximity, to cook the potatoes on a pan i use which looks like this:



take a slim glass teacup, take a generous pinch of saffron, and put the saffron inside the glass. put about a quarter cup of boiling hot water over it, and cover it with foil and let sit for at least an hour.

slice 2 medium sized potatoes into quarter inch slices.

take a large pot and put 3 cups of rice inside of it. wash the rice 3 or 4 times until you rinse off most of the starch, so you can see your hand at the bottom of the pot through the water. fill pot three fourths full of water, and set it on a stove burner on high heat. add salt to season the rice. cook the rice like pasta. when the water boils, keep an eye on the water levels because the starch still remaining within the rice still reacts with the high heat, and it can boil over. when it is about to do so, blow on it, and it will settle. take a fork, spoon, whatever, to taste the rice to see if it is al dente.

strain the rice in a strainer.

take out that massive pan and put the pan between two burners, and put some olive oil on the pan. set your temperature on both burners to med-high. when you see the olive oil dancing on the pan, create a layer of sliced potatoes on the bottom. try to cover the whole pan as best as you can. brown the potatoes. when you achieve that, add the strained rice back on top of the pan. smooth the rice out so it covers the majority of the potatoes and is well distributed. take your saffron tea and spoon it across the rice. set both burners on low at this point, and cover the pan with tin foil, or a lid if you have one that big. let steam for roughly 20 minutes.

time to eat.

[daeMTHAFKNkim]

You guys make some pretty advanced shit. I need to start getting in the kitchen and cooking up some goodies.
Here's my two cents for the poor people. It only takes like 5-15minutes to make plus it's like under $10 and you will reuse shit later. Mind you that I probably didn't make this up and some of you already know.

Warrior Bowl. It's called that in Hawaii.

Get a can of SPAM and use half of the can. Cut it into dice cubes so you have a bunch of it. Fry that on a pan without oil. Set aside.
Grab around 3-4 eggs and scramble it and add whatever you want into it/add cooking oil or butter. Cook that ish and mash it around.
Grab a bowl of rice(if you have a rice cooker like me) and put all of it into a big ass bowl.
Add some Soy sauce/a half a teaspoon of sesame oil. Mix that ish.
Boom Dankness. Add onions or whatever the hell you want to make it better.

Nutella Banana Honey Sandwiches.

Toast some bread. Butter if you want to go balls out on the fat.
Get the Nutella and spread it on the toast.
Slice up Punani's and add it on top of the Nutella spread.
Spread desired amount of honey on the other toasted bread.
Squish together and munch.
I'm fucking hungry and just made this up.

Dank ass soft breakfast po tat toes.

Skin around 3-5 potatoes red or brown potatoes. Chop them into medium sized cubes. Wash off after you diced them to get the starch out.
Put them on a plate/put some water in the plate so the potatoes are half-drenched/microwave potatoes for 7minutes. They'll be soft as fuck. Get some "Maury's Seasoning Salt" or something similar to that...and pour it on the potatoes when they are done. Slice up green onions/onions to add to it if you want...a little bit of pepper.
Grab a frying pan and toss some butter on that bitch and make it a good amount so the potatoes drown in it. Cooking oil works too. Drain the water from the plate and toss them bitches onto the pan. BAM bAM BAM.
COok until a little goldish. They'll be soft buttery yummy tummy dankness delicious ferocious then poop.
It's 1:24pm and I'm still awake. Might go cook something.

[Shekul]

Yeah i can cook pretty good

[Naan_Bread]

Made ottolenghi's Saffron Cauliflower this evening and I thought it was pretty fantastic. I also made his green couscous.

fuck tha haterz

Cauliflower recipe can be found here: http://m.guardian.co.uk/lifeandstyle/20 ... pe=article

[Viineri]

has anybody tried this?

-get bread, toast bread is nice, but any decent white bread would do, and honey
-cut/take 3 slices
-put one slice in the oven/toaster/whatever just roast it till it gets nice and brown
-take untoasted slice, put honey on that, then the toasted slice, then honey again, and untoasted slice again

you´ve got a fuckin´ delicious honey sandwich! It´s awesome with milk

edit: here´s how it looks like

Looks so good, gonna try those tonight

[noam]

kay i will post a good recipe for saffron rice w/ the potatoes, this is how i make it.

ingredients:
basmati rice
butter
olive oil
saffron
potatoes
salt

to do this the right way, you need a specific setup in your kitchen. on your stove, you need to have either one really large burner, like a foot and a half in diameter, or two burners next to each other in very close proximity, to cook the potatoes on a pan i use which looks like this:



take a slim glass teacup, take a generous pinch of saffron, and put the saffron inside the glass. put about a quarter cup of boiling hot water over it, and cover it with foil and let sit for at least an hour.

slice 2 medium sized potatoes into quarter inch slices.

take a large pot and put 3 cups of rice inside of it. wash the rice 3 or 4 times until you rinse off most of the starch, so you can see your hand at the bottom of the pot through the water. fill pot three fourths full of water, and set it on a stove burner on high heat. add salt to season the rice. cook the rice like pasta. when the water boils, keep an eye on the water levels because the starch still remaining within the rice still reacts with the high heat, and it can boil over. when it is about to do so, blow on it, and it will settle. take a fork, spoon, whatever, to taste the rice to see if it is al dente.

strain the rice in a strainer.

take out that massive pan and put the pan between two burners, and put some olive oil on the pan. set your temperature on both burners to med-high. when you see the olive oil dancing on the pan, create a layer of sliced potatoes on the bottom. try to cover the whole pan as best as you can. brown the potatoes. when you achieve that, add the strained rice back on top of the pan. smooth the rice out so it covers the majority of the potatoes and is well distributed. take your saffron tea and spoon it across the rice. set both burners on low at this point, and cover the pan with tin foil, or a lid if you have one that big. let steam for roughly 20 minutes.

time to eat.

you dont need two burners or a massive pan to do this

its the same process but you just use a large pan that you used to boil the rice in... dont see why you need a giant dish??

but yeh that recipe is spot on, i think its traditional to wash the rice 7 times, but thats ridiculous, no one ever does that!

[finji]

but where's the flavour in that dish? ... potatoes, rice, saffron. that's it? what?

[noam]

but where's the flavour in that dish? ... potatoes, rice, saffron. that's it? what?

its rice mate, you dont eat it on its own

you have it with other things

and saffron has a beautiful flavour

its also tradition to crack a raw egg into the rice and pour Sumac on it and have a big chunk of butter melting into the rice

there's another way of doing the rice called Zereshk Polo where you add Zereshk to the rice which is a small berry, adds sweet and sour flavour to the rice, eat with kebab or roast chicken

also another recipe called Addas Polo which is rice with lentils

another way of doing it is using dates and raisins

its all about incorporating small pockets of flavour into staples like rice, as Esfandyar said earlier most of the dishes are peasant food, but using ingredients which are grown naturally on the land the flavour is in the quality of the product, not in masses of spices disguising bad meat (like indian food or oriental cooking where the emphasis is rather on spice rather than the base ingredients) - not saying one is better than the other, its just how the food came about in the first place.

[kingGhost]

Standing Rib Roast
Serves 4-6
Total cooking time: 1 hour or so

Ingredients:
4lb standing rib roast
Crushed fresh garlic
Herbs de provence

Before you start, make sure the roast is at room temperature. (not completely all the way through of course but as close as you can get). I find this takes about 2-3 hours of sitting out on the counter AFTER it's thawed. I would suggest buying the meat right before you want to cook it.

Set your oven to preheat to 500 deg F. Smother the roast in the garlic and give it a good once over with the herbs de provence. Heat a skillet to med/high, with a bit of olive oil in it. Sear the roast as good as you can on each side (45sec to a min is good for each side). This keeps the juices inside of the meat while it cooks in the over. Place the roast in a ceramic dish and place it in the oven. Cook for 15 minutes. After 15 minutes has passed, turn the oven off, and let it continue to cook for 30 more minutes. Done! Cut long-ways and serve with a Bearnaise garnish.



This will make a roast that is medium rare, or rare with a thicker cut of beef. You can let it cook longer after you turn the heat off, if you like your meat more well. But you're robbing yourself of flavor...

[wub]

Wub's Slightly Healthier Than Usual Lasagne

• Fry off half a kilo of lean mince til brown, then drain
• In the same frying pan fry 2 large diced onions, 2 large diced carrots, handful of mushrooms and a few cloves of garlic
• Add the mince back in and stir in a couple of tins of peeled tomatos, mashed up a bit and a squirt of tomato paste
• Chuck in a beef stock cube if you want for some extra flavour, plus a teaspoon of sugar and season to taste
• Lay in a lasagne dish, alternating between meat layer/pasta/cheese layer/pasta. IF you want to show off, alternate egg & verdi sheets
• For the cheese layer, get half a kilo of low fat cottage cheese, and stir in 1 large grated courgette
• Layer of sliced low fat mozarella on top
• Into the oven, about 150 for 45mins

[kingGhost]

low fat

[wub]

low fat

I know you're American, so I appreciate this must be a foreign concept to you.

[kingGhost]

low fat

I know you're American, so I appreciate this must be a foreign concept to you.

I know you're British, so I appreciate that taste must be a foreign concept to you.

I KID. I am fat

[esfandyar]

you dont need two burners or a massive pan to do this

its the same process but you just use a large pan that you used to boil the rice in... dont see why you need a giant dish??

yeah you can do it in a single pot but this way you get more potatoes and I think the rice cooks much more evenly.

but where's the flavour in that dish? ... potatoes, rice, saffron. that's it? what?

its rice mate, you dont eat it on its own

you have it with other things

and saffron has a beautiful flavour

its also tradition to crack a raw egg into the rice and pour Sumac on it and have a big chunk of butter melting into the rice

there's another way of doing the rice called Zereshk Polo where you add Zereshk to the rice which is a small berry, adds sweet and sour flavour to the rice, eat with kebab or roast chicken

also another recipe called Addas Polo which is rice with lentils

another way of doing it is using dates and raisins

its all about incorporating small pockets of flavour into staples like rice, as Esfandyar said earlier most of the dishes are peasant food, but using ingredients which are grown naturally on the land the flavour is in the quality of the product, not in masses of spices disguising bad meat (like indian food or oriental cooking where the emphasis is rather on spice rather than the base ingredients) - not saying one is better than the other, its just how the food came about in the first place.

this. yes the rice is just an accompaniment. iranian food incorporates a lot of other foods with rice, such as torshid, kabobs, various stews, salads, fresh herbs, grilled vegetables, etc. one of my favorite things is smashing a beautifully grilled tomato in the middle of my rice and eating them together. also specifically, zereshk is burberries.

[noam]

Standing Rib Roast
Serves 4-6
Total cooking time: 1 hour or so

Ingredients:
4lb standing rib roast
Crushed fresh garlic
Herbs de provence

Before you start, make sure the roast is at room temperature. (not completely all the way through of course but as close as you can get). I find this takes about 2-3 hours of sitting out on the counter AFTER it's thawed. I would suggest buying the meat right before you want to cook it.

Set your oven to preheat to 500 deg F. Smother the roast in the garlic and give it a good once over with the herbs de provence. Heat a skillet to med/high, with a bit of olive oil in it. Sear the roast as good as you can on each side (45sec to a min is good for each side). This keeps the juices inside of the meat while it cooks in the over. Place the roast in a ceramic dish and place it in the oven. Cook for 15 minutes. After 15 minutes has passed, turn the oven off, and let it continue to cook for 30 more minutes. Done! Cut long-ways and serve with a Bearnaise garnish.



This will make a roast that is medium rare, or rare with a thicker cut of beef. You can let it cook longer after you turn the heat off, if you like your meat more well. But you're robbing yourself of flavor...

as an aside to this extremely tasty looking recipe, when you 'sear' meat, you dont seal juices in, its a fact that when you sear meat, you actually LOSE moisture from the meat, the crust doesn't stop moisture leaving, the moisture evaporates before the surface browns because you're performing a maillard reaction which is to do with changing the taste of the meat and causes the browning on the outside

you want the browning for the flavour, and the slow cooking for the retention of moisture, hence why when you cook a steak, you want the pan hot but not so hot you're gona scorch the meat, you want to brown it and slowly cook the inside to keep it tender (though i think americans have more of a penchant for slightly more well done red meat than europeans)

[noam]

you dont need two burners or a massive pan to do this

its the same process but you just use a large pan that you used to boil the rice in... dont see why you need a giant dish??

yeah you can do it in a single pot but this way you get more potatoes and I think the rice cooks much more evenly.

but where's the flavour in that dish? ... potatoes, rice, saffron. that's it? what?

its rice mate, you dont eat it on its own

you have it with other things

and saffron has a beautiful flavour

its also tradition to crack a raw egg into the rice and pour Sumac on it and have a big chunk of butter melting into the rice

there's another way of doing the rice called Zereshk Polo where you add Zereshk to the rice which is a small berry, adds sweet and sour flavour to the rice, eat with kebab or roast chicken

also another recipe called Addas Polo which is rice with lentils

another way of doing it is using dates and raisins

its all about incorporating small pockets of flavour into staples like rice, as Esfandyar said earlier most of the dishes are peasant food, but using ingredients which are grown naturally on the land the flavour is in the quality of the product, not in masses of spices disguising bad meat (like indian food or oriental cooking where the emphasis is rather on spice rather than the base ingredients) - not saying one is better than the other, its just how the food came about in the first place.

this. yes the rice is just an accompaniment. iranian food incorporates a lot of other foods with rice, such as torshid, kabobs, various stews, salads, fresh herbs, grilled vegetables, etc. one of my favorite things is smashing a beautifully grilled tomato in the middle of my rice and eating them together. also specifically, zereshk is burberries.

its a type of barberry, burberry is clothes

also you steam the rice so it cooks evenly no matter what i thought... its not like frying where its about surface area

but its splitting hairs, jus sayin, you dont need a special foot and half hob to cook persian rice

[esfandyar]

but where's the flavour in that dish? ... potatoes, rice, saffron. that's it? what?

one of my favorite things to eat with rice is koresht badamjoon which is stewed eggplant. its one of the many side dishes iranians like to eat with their food.

my recipe for koresht badamjoon- (actually with something called ezafe in the iranian language, its pronounced khoresht-e badamjoon)

what you need-
eggplant
tomatoes
onions
olive oil
salt and pepper
dried basil

peel your eggplants and slice them long way, if you can nab chinese eggplant it makes it easier because they are more narrow. i slice them long, into long rectangles. take a pan, or 2 if you got the space just to cook the eggplant quicker, and heat them to about med-high. put some olive oil in the bottom of both pans. all you are trying to accomplish here is getting some searing color on the eggplant, you do not have to cook them all the way through. eggplant can be sort of frustrating to cook because they are like a giant sponge. as you add olive oil, they soak it up, drying the pan. however, if you use too much, in the end product, the eggplant will release the olive oil back out of the dish, making it greasy, so you have to know the right amount to add. which takes trial and error. anyway, sear all of the eggplant you got, and put them aside. take a large baking dish, and layer the eggplant on the bottom. you want enough eggplant to have a solid layer on the bottom.

slice enough tomatoes, I would say 3 medium size tomatoes, into disc shapes, and layer them on top of the eggplant.

slice onions into rings, and spread them out over on top of the tomatoes. usually takes like 1 or 2 onions, depending on the size.

add a good amount of salt and pepper on top to season it, and then add the dried basil, don't be bashful with it. drizzle olive oil on top just to give the tomatoes and onions some sheen.

preheat your oven to 375 degrees fahrenheit. cover the baking dish with aluminum foil. bake for roughly 40 minutes. take the aluminum foil off, and let to continue to bake until the top begins to caramelize, usually another 15 minutes.

eat that with the rice. the eggplant will melt in your mouth.

[esfandyar]

barberry, burberry.

[test_recordings]

Iranian food is sick, it's like the best of Greek and Indian to me! Don't Persians consider rice the main bit and refer to khoresht as the 'sauce' like Italians with their pasta?

Cello rice is definitely the best way of cooking rice though, I think...

The only proper Iranian thing I can get hold of atm is bloody dates though