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Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Wed, 18 May 2016 13:22:15 GMT

Author: Anonymous

Posted: 05/18/2016 17:22

I need an amazing way to prepare curry. I'm tired of the way I do it now.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Thu, 24 Sep 2015 21:28:58 GMT

Author: Anonymous

Posted: 09/25/2015 01:28

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something about enjoying punk music and being a vegan i think. my hair remains in place.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Thu, 24 Sep 2015 21:16:41 GMT

Author: Anonymous

Posted: 09/25/2015 01:16

Is the balding a result of that?

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Thu, 24 Sep 2015 20:16:51 GMT

Author: Anonymous

Posted: 09/25/2015 00:16

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tfw you don't smoke weed anymore but you still love youself some dominos late night

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Thu, 24 Sep 2015 20:09:39 GMT

Author: Anonymous

Posted: 09/25/2015 00:09

permafrost wrote:

1. Order a pizza
2. Receive the pizza at the door
3. Eat the pizza

Forgot this

4. Get weed from Pizzaboy
5. Smoke weed with Pizzaboy

Re: BEA's chef corner: Recipes, Tips and sexy dishes

shoopadoowop — Thu, 24 Sep 2015 19:06:22 GMT

Author: shoopadoowop

Posted: 09/24/2015 23:06

permafrost wrote:

1. Order a pizza
2. Receive the pizza at the door
3. Eat the pizza

I cannot argue wit dat.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Thu, 24 Sep 2015 19:04:32 GMT

Author: Anonymous

Posted: 09/24/2015 23:04

1. Order a pizza
2. Receive the pizza at the door
3. Eat the pizza

Re: BEA's chef corner: Recipes, Tips and sexy dishes

shoopadoowop — Thu, 24 Sep 2015 19:03:25 GMT

Author: shoopadoowop

Posted: 09/24/2015 23:03

Anyone have a good pizza recipe?

Re: BEA's chef corner: Recipes, Tips and sexy dishes

benpaco — Thu, 24 Sep 2015 16:35:43 GMT

Author: benpaco

Posted: 09/24/2015 20:35

This reminds me of another thing I've made with my dad that actually works really well and I miss now that I don't have an oven.

benpaco (and father)'s Squash Lasagna

Cut squash (doesn't really matter, my dad made it the first time with opo squash, we've used other things since) as thin as you can manage in long strips. If you have a mandolin, use this to make long, lengthwise strips, but being careful with a knife can fake it well enough.

Make marinara or if you're us, acquire premade marinara.

Shred Parmesan cheese.

Place a layer of squash in the bottom of a baking dish. Dollop on some marinara, and use whatever to spread it evenly over top the squash. Coat in parmesan but don't use a lot - this is really important. It doesn't have to cover everything, some gaps are fine. Place another layer of squash over top. Marinara. Parmesan. Squash. Marinara. Parmesan. Squash. With the squash on top, go for a much thinner layer of marinara, coat more heavily in cheese, and if you so fancy, sprinkle some breadcrumbs over top.

Bake at a temperature between 350 and 400 (we just fake this) and watch for when the cheese gets just a little crispy on the edges.

Remove and eat.

When we do some volunteer gardening we get a lot of squash so we've learned all sorts of things to do with it but that's always been my favorite. The only other one I really like is just essentially breading them and serving them like Chicken Parmesan but it's not as special.

Pesto pasta with butternut squash and fresh mozzarella cubes

velasco622 — Thu, 24 Sep 2015 15:59:20 GMT

Author: velasco622

Posted: 09/24/2015 19:59

Make butternut squash
-Peel and chop a fresh squash
-Toss in salt pepper oil (any oil will do) mix
-put in the oven at 350 degrees for about 50 mins
-Check on it until its nice and brown/crispy

Make fresh pesto
-1/4 cup pine nuts
-2 cups basil leaves
-2 cloves garlic
-2/3 olive oil
-Salt pepper
-1/2 cup parmesan
Pesto Directions:
-Toast the pine nuts at low heat
-Blend 1/3 of the olive oil with the garlic, basil and toasted pine nuts in food processor or blender
-Add salt and pepper to taste, try it until its right
-Add other 1/3 olive oil
-Place in a plate and fold in the parmesan

Chop mozzarella cubes

Boil your pasta
-Rotini works the best
-1 cup of pasta boiled for 6-8 minutes per person (boil water on high heat, add pasta, turn heat down to lowest-high heat setting, cook for 6-8 minutes)
-You want pasta to boil, but not foam over

Combine all these things in a bowl and chow down.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

SuedeSwede — Tue, 26 May 2015 17:40:43 GMT

Author: SuedeSwede

Posted: 05/26/2015 21:40

That looks rather delish

Re: BEA's chef corner: Recipes, Tips and sexy dishes

shoopadoowop — Tue, 26 May 2015 17:32:59 GMT

Author: shoopadoowop

Posted: 05/26/2015 21:32

Grilled Cheese Sandwich all the way. What I do is cook it in the oven and instead of that nonsense processed cheese I use mozzarella and brie. If done right its pretty awesome imo. Jalapenos also make a good addition.

EDIT: Here's a pic

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Re: BEA's chef corner: Recipes, Tips and sexy dishes

SuedeSwede — Tue, 26 May 2015 14:01:58 GMT

Author: SuedeSwede

Posted: 05/26/2015 18:01

(Resurrecting another dead thread)

Stuffed chicken with bacon

Ingredients (serves 2):
- 2 large chicken breasts
- 4 smoked bacon rashers
- 2 lemons
- tub quark (or any low-fat soft cheese)
- jar mild piquante peppers (most stores sell Peppadew)
- fresh tarragon (dried will do)
- 2 garlic clove
- 1 red pepper
- 1 yellow pepper
- 200g mini on-the-vine tomatoes

Pre-heat the oven to Gas Mark 7 (220°C)

In a bowl, mix together 2 tbsp quark with 2 tbsp (or 1 tbsp if you want it milder) piquante peppers, 1 tbsp fresh tarragon (or 1 tsp dried), 2 crushed garlic cloves, and the zest of a whole lemon. Make a small, deep cut in the middle of each breast, making sure you don't cut all the way down or through, so you make a pocket. Fill the pocket with the creamy goodness from the first step. Wrap the chicken breasts in 2 bacon rashers each. Slice a lemon into 4 pieces and put 2 slices on each breast. Slice the red & yellow peppers into long strips, and throw in a baking tray with the breasts and mini tomatoes. Season the breasts with a pinch of salt and as much pepper as you like.

Leave in the oven for 20-25 minutes. Plate up and eat, making sure you get all the juice from the bottom of the tray as that's fucking delicious. Enjoy.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

SuedeSwede — Sat, 11 Oct 2014 16:46:55 GMT

Author: SuedeSwede

Posted: 10/11/2014 20:46

SuedeSwede's beef stew & dumplings (serves 2-3)

For the beef you can use stewing beef or beef shin. You'll want to dice this into small pieces. You'll need around 800g. Lightly dust the beef in plain flour and fry in a generous splash of vegetable oil with a sprig of rosemary until brown. You'll want to put this into your casserole dish now. Take around 200g of smoked bacon lardons, 6 or 7 quartered shallots and 2 garlic cloves and fry in the same pan until all are golden brown. Add this to your casserole dish and add any herbs & spices you wish. Add around 250ml of water and top the casserole dish with 2/3 bottle (around 500ml) red wine - I use claret but you can pretty much use any you like (don't use cooking wine). Add a tablespoon of tomato purée with a couple pinches of salt and a little ground pepper. Cover your casserole dish with a lid and place in a preheated oven at 150C or Gas Mark 2. You can relax for around 2 hours 20 minutes.

Once you have relaxed the sufficient time duration, you take a small-sized baguette (200g will do) and cut the baguette into small pieces. Put this into a bowl with parsley and add boiled milk. Cover the bowl for 15 minutes. Once the 15 minutes is up, chop up 5 or 6 chestnut mushrooms and throw them into the casserole dish for another 20 minutes. During this time, you'll want to add an egg and a couple of tablespoons of flour to your baguette-dough; season with salt, pepper, and herbs & spices of your choice. The mix should be slightly moist, add more flour until it is moist enough to roll into balls. Wet your hands and roll the mix into however-large-you-want balls. Add oil to a pan and fry the dumplings on medium heat until golden brown. Once the dumplings are done, take the stew out of the oven and serve with the dumplings. Et voila. Enjoy with a glass of the left over red wine.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Fri, 29 Aug 2014 18:57:13 GMT

Author: Anonymous

Posted: 08/29/2014 22:57

Norman Bates wrote:

I like your recipe. Basically, it's: cook whatever you like, any which way you can. Feasible at least.

What's cooking without a bit of adventure?

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Norman Bates — Fri, 29 Aug 2014 17:41:17 GMT

Author: Norman Bates

Posted: 08/29/2014 21:41

nutso42 wrote:

Okay, here's another one hammered out in nutso's kitchen (I fully realize how innuendo-ish that sounds, but I'm leaving it)

For marinating, stir into a pan gratuitous amounts of soy sauce and whiskey, and add in a little bit of lime juice. Use this sauce to marinate whatever type of meat you choose.

When you're nearly ready to cook the meat, stir-fry some onions, garlic, and curry powder until your nose is bleeding. At which point toss in the meat, along with some of the sauce that's been doing the marinating. Cook it all together until the sauce is nearly boiled away.

Then eat with whatever form of bread or vegetables you so choose. Or just be a man and eat the meat by itself.

I like your recipe. Basically, it's: cook whatever you like, any which way you can. Feasible at least.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Fri, 29 Aug 2014 17:35:14 GMT

Author: Anonymous

Posted: 08/29/2014 21:35

Okay, here's another one hammered out in nutso's kitchen (I fully realize how innuendo-ish that sounds, but I'm leaving it)

For marinating, stir into a pan gratuitous amounts of soy sauce and whiskey, and add in a little bit of lime juice. Use this sauce to marinate whatever type of meat you choose.

When you're nearly ready to cook the meat, stir-fry some onions, garlic, and curry powder until your nose is bleeding. At which point toss in the meat, along with some of the sauce that's been doing the marinating. Cook it all together until the sauce is nearly boiled away.

Then eat with whatever form of bread or vegetables you so choose. Or just be a man and eat the meat by itself.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

Anonymous — Fri, 29 Aug 2014 17:31:11 GMT

Author: Anonymous

Posted: 08/29/2014 21:31

benpaco wrote:

Also galangal is way better than ginger. Anything that asks for ginger, I recommend galangal instead.

Never heard of this stuff. I'll keep an eye out for it in the near future.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

karbutt — Fri, 22 Aug 2014 23:06:34 GMT

Author: karbutt

Posted: 08/23/2014 03:06

AlexZangari wrote:

Chili without beans is an atrocity. My uncle has a chili recipe that involves chocolate, that's very good. I've also heard good things about beer in chili but I don't think I've ever tried a recipe like that.

The only grilled cheese I've ever had is with American "cheese" (yuck).

That's nasty. I usually have my grilled cheese with mozzarella, the bread lighty buttered. Mmm. My sister makes the best grilled cheese like that.
Anyways, I encourage everyone to give baking a vegan cake a shot. I'm not vegan and I know it sounds nasty, but I used to bake those and they were sooo delicious.

Re: BEA's chef corner: Recipes, Tips and sexy dishes

benpaco — Tue, 19 Aug 2014 19:21:37 GMT

Author: benpaco

Posted: 08/19/2014 23:21

I actually cook a fair amount and would cook a lot more if my family ate the sort of things I did. Mussels in broth, etc.

The thing I got the best at making, though, is a thai chicken soup. The real trick to making it good, I found, was adding equal parts Cayenne pepper and Cinnamon. It leaves the sort of mouthfeel you get after having something with a fair amount of spice while not actually being very spicy, then you just add in whatever peppers you wanna use and that takes care of giving a little bit more subtle of a kick.

Also galangal is way better than ginger. Anything that asks for ginger, I recommend galangal instead. You might have to switch up the amount a little but it's way yummier.