Brag About Your Cooking

Asmus · Post by **Asmus** » 07 Aug 2008 06:15

I got up around 2..

And thanks!

ted · Post by **ted** » 07 Aug 2008 09:27

Drying Spinach Fettucine

Radiccio Pizza

Rutabaga Gnocchi with Mushroom Reduction

Cherry Pies

Nice Espresso Flecking

Sloppy Latte Art

Espresso!

max · Post by **max** » 29 Nov 2008 16:35

I made a great squid risotto two days ago. I love the fish market here in Sydney

Tsiangkun · Post by **Tsiangkun** » 01 Dec 2008 15:32

Non traditional thanksgiving dinner for one.

Post by **Zac Miley** » 07 Dec 2008 18:40

I made Asian 'Chili' today for a chili cookoff. I got a medal.

Chicken, hoisin garlic sauce, vegetables, chicken broth, pineapple juice, crushed red pepper, ginger, traditional asian vegetables, black beans, Sesame seeds and scallions as a garnish.

It was really good.

Tsiangkun · Post by **Tsiangkun** » 12 Jan 2009 11:15

Shepherd's pie

HG · Post by HG » 14 Jan 2009 10:38

I cannot compete with Cameron's pictures, but I will describe the Cuban Goulash I made yesterday.

I picked up 3 pounds of boneless pork ribs for $5! Great sale.

I browned the cubed pork in a large sauce pan in an inkling of veg. oil. Once it was browned on all sides, add 2 medium onions, diced. Cook until onions are tender and slightly browned. Add 3 diced bananas, 2 cans diced tomatoes, and 2 diced pears (skinned. this was my addition to the recipe. made for an interesting mixture of sweetness between bananas and pears) Bring this mixture to a boil, then reduce heat and simmer for 30 minutes.

While this was simmering I made a large quantity of brown rice to use as a bed for the goulash. I seasoned the pork/banana/tomato stuff with plenty of cayenne, paprika, and a touch of cumin.

Blue_turnip · Post by **Blue_turnip** » 14 Jan 2009 17:49

Tsiangkun wrote:Shepherd's pie

That looks so good. Omg.

Kaylo · Post by **Kaylo** » 26 Jan 2009 03:28

I make gingerbread houses at Christmas usually, which may sound a little weird, but I find it satisfying seeing as its so time consuming and fiddly. Not to mention yummy

Otherwise, chocolate chip cookies and mars bar slice are specialties

Tsiangkun · Post by **Tsiangkun** » 28 Jan 2009 22:13

My first whole chicken

Tsiangkun · Post by **Tsiangkun** » 08 Mar 2009 11:32

Eggs whites and quark with spinach and stuff.

Tsiangkun · Post by **Tsiangkun** » 12 Mar 2009 13:38

ravioli

Jeremy · Post by **Jeremy** » 28 Mar 2009 03:18

Yay, got around to taking a photo today.

Fried fish (basa) with cherry tomatoes, eggplant, basil and lime. Also some bread fried in the oil/juices left over. There was also some chilli and a few spices and stuff. I'd never cooked it before and didn't have a recipe, but it turned out pretty good. My housemate said it was the best meal I'd cooked in the house and the first time he'd enjoyed eggplant, so that was good

Tsiangkun · Post by **Tsiangkun** » 30 Mar 2009 14:34

nice photo

Tsiangkun · Post by **Tsiangkun** » 04 Jan 2010 14:14

Chicken Noodle Soup with Cheese Sandwich

bryan732 · Post by **bryan732** » 13 Jan 2010 10:07

i heat up mad hotpockets.

crazylegs32 · Post by **crazylegs32** » 25 Jan 2010 08:46

I made Christmas dinner at my grandmas/
She was born on the 23rd of Dec. so for her Christmas and her birthday are usually morphed together. She is 91 and last year at 90 she loved this osso bucco from the restaurant we brought her to. (It wasnt even on the menu but we knew thats what she wanted so we had it made by the chef in advance)
So this year I made osso bucco, I think it translates from italian to "open bone". Its veal shanks (baby cows calves) a classic italian dish that needs a good slow cooking to make it tender.
I started with some great pasture raised veal shanks from whole foods.
I tied the shanks up so they dont fall apart, and browned the meat in a dutch oven. Set that aside and cook up the onions, carrot and celery mix. then add some toimato paste and wine and deglaze the oven. (white or red, I used dry marsala) Add the chicken or beef broth (I used chicken) Toss the shanks in and add the bouquet garni (fresh thyme , rosemary, italian parsley) then cook really low heat for like 2-4 hours. Served on top of saffron risotto.
I found the recipe online and its pretty good, my Grandma loved it.

Not my pic- http://mikes-table.themulligans.org/wp- ... cco-11.jpg

mtoolan · Post by **mtoolan** » 25 Jan 2010 11:38

crazylegs32 wrote:baby cows calves

haha, the seeming redundancy tickled my humerus.

Friar Fly · Post by **Friar Fly** » 26 Jan 2010 19:32

bryan732 wrote:i heat up mad hotpockets.

My last roommate was the same way.

I'm a halfways decent cook; I can follow a recipe okay, but don't ask me to improvise much. My best work is done with the grill and the deep-fryer.

Ramen God · Post by **Ramen God** » 09 Jul 2010 14:39

I can cook a pre-made waffle... and that's about it.

I need to learn how to cook. Any good beginner recipes?