SNH COOKING THREAD

[noam]

did rainbow trout on saturday

fresh coriander and fresh tarragon with garlic, chilli, lime juice and salt and pepper

lay a nice bed of coriander and tarragon down on the sheet of tin foil, score the fish both sides, rub salt and black pepper into the fish, chop garlic and chilli, rub into scores on fish, lastly scrunch up little bundles of herbs and stuff them into the scores on the fish (only need to do that on one side cos the other side lies on the bed of herbs!)

squeeze a whole lime over and put the hlved limes in the tray. wrap the tinfoil round the fish to seal and bake in oven for like, 20-30 mins till fish is done

just had it with rice

gorgeous

[skell1ngton777]

disclaimer: i'm sorry for being rude

MY SECRET PAD THAI RECIPE

The ingredients are not set in stone so this is more of a general guide to making pad thai than a specific recipe. Also this is just the way i do it so if it's not authentic enough for you or something... just..

INGREDIENTS FOR TEH SAUCE:

- Tamarind paste: usually come in a jar and you can buy it at a grocery shop that sells Indian or Pakistani food. If you can't find this you can use vinegar instead but it's not as good, and use half as much vinegar as you would tamarind. You can also use both if the tamarind taste is too strong on its own.

- Brown sugar: Tamarind has a fruity but very sour taste so you have to balance it out with sugar (and pad thai sauce should be sweet). You can also use white sugar but use a bit less as it is sweeter.

- Fish sauce: You can usually find this with in the 'east asian' food section or whatever. This is the salty component of the sauce. Actually these days i tend to just use light soy sauce instead of fish sauce cos i find the fishy taste to be a bit much. Use a bit less soy sauce than you would fish sauce as it is saltier.

- Garlic if you want.

- Chilies, chili powder: chop em up, throw em in, make it spicy. fuck off.

- Ginger if you want, jesus christ.

Kinda wish i hadn't started this now.. Oh well anyway.. So to make the sauce you put 1/2 cup of tamarind, 1/2 cup brown sugar and 1/4 cup of fish sauce and whatever else you have in a small sauce pan and get it nice and hot so the sugar melts and mix it up. Adjust ingredient ratios to taste. TASTE IT DICKBAG. Cooking is all about tasting stuff as you go along.

FOR THE NOODLES:

- Best kind of noodles to use are Thai rice sticks, but if you can't find them you can use other kinds of noodles.

If you have Thai rice sticks then soak them in luke warm water for 15-20 minutes or however long it takes them to become 'al dente'. If you soak them too long they will be too soft and will get mushy when you cook them. Make sure your drain the water properly.

If you have different noodles, prepare them in such a way that they are about 90% hydrated if that makes sense.

FOR THE... REST:

Use a wok or a big frying pan. I find it is best with these kinds of dishes to cook all the ingredients separately and then combine them at the end (this is especially true for fried rice).

- Use chicken or pork or tofu or nothing at all. Cook the meat/whatever in some of the sauce with some ground up peanuts. Take it out of the pan.

- Beat some eggs (2 or 3) and add a bit of sugar and a bit of the sauce to it and cook the eggs in the wok (its good if you have some fat from chicken or pork left over in the pan). Make scrambled eggs, i like to fry them real good so they start to brown. Take them out of the pan and clean it.

- If you are putting veggies in there this is a good time to fry those up, i use whatever is around.. Broccoli, snow peas, carrots, whatever. Oh yeah don't forget to boil or steam them first. Fry them up with a bit of sauce and take them out, clean the pan.

NOW IS THE TIME TO COOK THE NOODELS

You will have to stir a lot during this part otherwise the noodles will burn.
Get it very hot, put some oil in, throw the noodles in and fry them a couple of minutes. Now pour in a good amount of sauce and throw in a hand full of crushed peanuts, mix it all together. Don't put too much sauce in or it will get sloppy, add it a little bit at a time if you are not sure.

Continue frying until the noodles start getting crispy (i like to burn them slightly ) and then mix in all the other stuff you cooked and fry it for a few more minutes.

TAKE IT OFF THE HEAT

At this point i like to throw in another hand full of crushed peanuts (i like a lot of peanuts in my pad thai but you may want to use less), and some chopped raw scallions which adds a certain juh nuh say quah

SERVE IT AND EAT IT AND PUSH IT OUT THE OTHER END

You can serve it with a slice of lime if you want. Now get out of my sight.

[PinUp]

A lot of people were getting excited about Johnlenhams pulled pork adventure last week so I thought I'd leave this here.

http://www.guardian.co.uk/lifeandstyle/ ... ulled-pork

This Felicity Cloake lady is really good, have a look if anything else you want to cook has been given the once over in her "how to cook the perfect" series, she takes loads of recipes and tests them against each other before taking all the best bits and making her own recipe.

They are all really interesting IMO, I've spent a lot of time that I should have been working reading these articles.

[lovelydivot]

I just made a very tasty quiche with some leftover sauteed Kale...

I made it with some fancy gruyere - and it smelled sorta rank - but it tasted great...

Here is a picture of the actual thing...

[skell1ngton777]

yeah i get worked up over some pulled pork

oh man that picture in the article... looks so good

that quiche looks pretty good too

[BloomingAudioLife]

i made some bomb ass chicken teriyaki

[GoRiLLa_FiNGaH]

Pan seared sirloin basted with garlic butter over cheddar mashed potatoes
Garlic marinated shrimp sautéed in lemon butter with Parmesan and asiago cheese sauce crusted with breadcrumbs
Topped with Cajun fried onion straws

[NickUndercover]

Yo, here's a small question. I was wondering if anyone knowledgeable on nutrition/diets could help me find some meals for dinner. I haven't been eating a lot lately (due to money issues and all that...) and this has led to a severe weight loss (with which I'm quite happy mind you) but now I'm quite worried if I try to get back to a more regular eating habit my body will give me a huge 'fuck you' reaction and stock up like crazy. I know the best move right now would be to go to a specialist and I plan to do so in the near future but in the meantime if anybody has some good guidelines on healthy meals in the evening it would do me a lot of good.

From what I gathered on the internet starchy food is not the one because there's no energy expenses during the night so I was gonna go on white meat or fish and various vegetables, if someone has good ideas on what goes well together and all that I'll be very thankful

[test_recordings]

Don`t skimp on the fat, as long as it's not refined. No lie, in the last 6 months I started eating lard and suet because butter's too expensive where I am and I LOST weight. Olive oil is probably the best salad oil, then rice oil. Butter, coconut, palm kernal oil and tallow are best for cooking because of their saturated content. Animal fats, butter and coconut oil are higher in medium- and short-chain fatty acids which are burnt easier than long-chain (vegetable oils in general). Fat is also burnt easier than carbs by far, and you feel full.

Organs are healthier than muscle meat. I recommend liver and heart.

Fish is boss but make sure it's caught fresh somewhere near where you live, otherwise it'll be old and smelly. Look for ones with completely black eyes - best way to tell if it's worth cooking (grey means it's old).

Eat as much vegetables as 'carbs', and swop straight 'carbs' like bread and rice (even brown, whole varieties) for sweet potatos and other root vegetables (not necessarily the usual potatos but the odd few won't hurt).

Fermented vegetables are an excellent addition to any meal for probiotic bacteria (80% of your immune system is in your gut so that's basically an immunisation program). They are also easy to make yourself, brine-based ones are just vegetables, water and salt in a container for an anaerobic environment.

Eat a variety of local produce. Organic is best, then low pesticide-grown varieties.

[BloomingAudioLife]

Made Chicken and shrimp alfredo with Penne for my girlfriend.
noodles and chicken are straight forward, i sauteed the chicken and the shrimp with some Johnnys, tarragon and oregano.
for the sauce i used about a cup and a half of half and half, and one cup of italian blend parmesian cheese.
garnished it, made it look all fancy, dressed the table. and the whole thing still only cost me like 10 bucks.

[Terpit]

Gonna try this later (probably) - http://www.reddit.com/r/EatCheapAndHeal ... rown_rice/

That's a pretty good subreddit thing, I like it.

[Naan_Bread]

I started a thread on an internet forum
and it is still here more than a year later
W
T
F

[NickUndercover]

[meanmrcustard]

Anyone got any good vegan recipes? (or know of any good places to find some?)

[Phigure]

Pan seared sirloin basted with garlic butter over cheddar mashed potatoes
Garlic marinated shrimp sautéed in lemon butter with Parmesan and asiago cheese sauce crusted with breadcrumbs
Topped with Cajun fried onion straws

this is still the best looking thing ive seen on this forum probably

[Terpit]

Anyone got any good vegan recipes? (or know of any good places to find some?)

http://www.reddit.com/r/veganrecipes/

[test_recordings]

Anyone got any good vegan recipes? (or know of any good places to find some?)

http://www.reddit.com/r/veganrecipes/

Indian is pretty much vegan except for the dairy.

[ehcsztein]

Figured some of you all might get a kick out of this.

Family meal today at the restaurant that I cook at.
That is a 12lb hamburger patty (8lbs ground beef / 2lbs ground Alpaca / 2lbs Short rib fat.) Cheese is cheddar.

[Terpit]

I keep forgetting/being too lazy to actually cook nice stuff, been hard on the beans on toast lately

[wub]

Indian is pretty much vegan except for the dairy.