Cuisine

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Re: Cuisine

Post by Arkanay on Wed Sep 15, 2010 10:49 am

Excellent cakes.
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Re: Cuisine

Post by Lumorei on Wed Sep 15, 2010 10:50 am

I might post my perfected Twinkie recipe soon. Very Happy
*cough*I'mtheonethatshowedhimthatwebsite*cough* >.>
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Re: Cuisine

Post by bmpalmann on Wed Sep 15, 2010 10:52 am

Yep, some of them must use marzipan or a special sculpt-able icing and then rice paper for the non textured images

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Re: Cuisine

Post by bmpalmann on Wed Sep 15, 2010 10:55 am


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Re: Cuisine

Post by Lumorei on Wed Sep 15, 2010 10:59 am

Stop rubbing those pictures in my face. Sad
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Re: Cuisine

Post by bmpalmann on Wed Sep 15, 2010 11:03 am

Sorry but they are just incredible looking cakes, although they might sacrifice looks for taste...

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Re: Cuisine

Post by Lumorei on Wed Sep 15, 2010 11:04 am

bmpalmann wrote:Sorry but they are just incredible looking cakes, although they might sacrifice looks for taste...

Exactly. I specialize in the opposite of what they do.

Now, if only I could make my cakes LOOK good, then I'd get back in business.
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Re: Cuisine

Post by Arkanay on Wed Sep 15, 2010 11:05 am


Awesome Shocked

Probably tastes like shoes or something though Razz
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Re: Cuisine

Post by sjhorm on Wed Sep 15, 2010 11:06 am


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Re: Cuisine

Post by Arkanay on Wed Sep 15, 2010 11:08 am

The cake is a lie.
The cake is a tie.
The cake is a pie.
The cake is a die.
The cake is a guy.

Shocked
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Re: Cuisine

Post by bmpalmann on Wed Sep 15, 2010 11:13 am

And the guy in this case Ark... is Darth Vader Razz

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Re: Cuisine

Post by LoD on Wed Sep 15, 2010 11:45 am

bmpalmann wrote:Sorry but they are just incredible looking cakes, although they might sacrifice looks for taste...

it's just like Art buildings. Smile
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Re: Cuisine

Post by bmpalmann on Wed Sep 15, 2010 12:05 pm

Like Art Buildings but edible! Very Happy

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Re: Cuisine

Post by sjhorm on Wed Sep 15, 2010 12:05 pm

I want one of dose cakeses to ate
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Re: Cuisine

Post by Jackw13 on Thu Sep 16, 2010 1:54 am

Unpronouncable wrote:I might post my perfected Twinkie recipe soon. Very Happy
*cough*I'mtheonethatshowedhimthatwebsite*cough* >.>

Erm, why did you write *cough*I'mtheonethatshowedhimthatwebsite*cough* >.> in tiny writing? Ah. scratch .
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Re: Cuisine

Post by Lumorei on Thu Sep 16, 2010 9:47 am

Jackw13 wrote:
Unpronouncable wrote:I might post my perfected Twinkie recipe soon. Very Happy
*cough*I'mtheonethatshowedhimthatwebsite*cough* >.>

*snippity-ed as a space saver*

I have no idea how to put this, so I'll let my sister type it for me...KATELYN!

She hates it when she doesn't get credit for anything with her involved, she's a stubborn idiot that way. It's as simple as that.
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Re: Cuisine

Post by LordRemington on Thu Sep 16, 2010 10:13 pm

I can make some awesome Spaghetti and meatballs.

Ingriedents: Meatballs, spaghetti and store bought pasta sauce.

Recipe:
-Follow instructions on back of spaghetti packet to cook spaghetti
-Cook meatballs
-Heat pasta sauce
-When all three are complete, combine.

Not too complicated but it takes some time to get it down perfectly

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Re: Cuisine

Post by bmpalmann on Fri Sep 17, 2010 12:21 am

Some of the old simple ones are the best Wink

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Re: Cuisine

Post by Andeavor on Thu Dec 23, 2010 9:51 am

Tonight, I made an excellent gratin:

- peel raw potatoes and plane them into thin, thin slices
- lay them out like fallen dominoes in a gratin form, layer by layer
- pour lots of cream on top until it "swims" on the side
- season with salt, pepper and nutmeg

Place the form in a preheated oven at 170ºC for approximately an hour or more.

There is still some left, which will make an excellent lunch tomorrow. awesome

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Re: Cuisine

Post by Mudo on Thu Dec 23, 2010 10:04 am

I happen to be a terrible chef, so take this with a grain of salt. (GETITIMATERRIBLECOOKSOYOUADDSALTHA!) But seriously, I'm not great at this.
Anyway, heres my recipe for scrambled eggs, It's a little different than the norm, but I like it.

You will need:
2 Eggs
1 Hard boiled egg
About 1/4 stick of butter
salt and pepper for extra goodness

Begin by peeling your hard boiled egg. Then, using a fork, dash it into the small peices, while mixing yolk in with the whites. Put the diced egg and yolk into a small bowl, then add about a 2/3 of your butter. Sprinkle salt, then microwave for about 5 to 10 seconds. Mix the butter into the egg, and then crack your two uncooked eggs into the mix. Stir well. After that, cook your egg as you normally might cook scrambled eggs, while very very lightly sprinkling salt and pepper. Drop the remainder of your butter into the frying pan when your eggs are almost done, to add flavor. Then empty them into a bowl, and enjoy.

If anybody actually tries this one, let me know how it turns out, I'm kinda interested...
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Re: Cuisine

Post by LordRemington on Thu Dec 23, 2010 2:26 pm

A ham salad sandwich.

Super complicated process to make it. What you need is:

-Two slices of bread. Not one or three, but two (what ever bread you choose will be fine.
-some ham
-some lettuce
-some tomato
-some cucumber
-some carrot (optional)
-Some avocado (not optional
-Some french or Dijon mustard

Step 1. Place piece of bread on plate.
Step 2. With knife, get some avocado and spread it on the piece of bread like butter.
Step 3. Place a sizable piece of lettuce on top of that.
Step 4. Then slide up a tomato and put some pieces on top of the lettuce
Step 5. Cut up some cucumber and put some slices on top of that
Step 6. Grate some carrot and put the carrot shavings on.
Step 7. Put a slice of ham on top of the other stuff.
Step 8. spread some French or Dijon mustard onto other piece of bread.
Step 9. This is the crucial bit. With the mustard side down, put the other piece of bread onto the ham.

There you have a tasty sandwich

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Re: Cuisine

Post by ArticShock on Fri Dec 24, 2010 3:43 am

Buttered Toast:

1. get one or more slices of a bread of your choice.
2. put bread in toaster
3. take out bread once it turns a light brown or pop up out of the toaster.
4. put butter on toast.

Once you know how to make toast you're set for life. Very Happy
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Re: Cuisine

Post by Vereor on Fri Dec 24, 2010 4:23 am

I think im the only chef around here, so heres something cheffy that is easy as hell to make!

Lemongrass Infused Panacottas

What Ya Need (AKA Ingredients...)
- One decent sized stalk of Lemongrass
- The zest of two Lemons
- 150g of Caster Sugar (use any other sugar and you have already lost the game...)
- 5 Gelatine leaves (You can purchase both powders and leaf gelatine. As a rule of thumb, leaf gelatine is superior to powdered gelatine due to its ease of use and the better outcome that comes with its use. However it is a bit more pricy... For the amount of powdered gelatine you need to use to replace the leaf, i have no idea...)
- 500 mls of Thickened Cream (Do not use double cream in any circumstances, it doesnt work...)
- 500 mls of full cream milk
- 5 egg yolks

How to Make (AKA Method...)
1. Get your stalk of lemongrass and beat the living hell out of it, trying to keep it in one lot still. The more you bruise the stalk, the more flavor is released so the better the Panacotta will taste. After this, roughly chop the stalk and place it in a saucepan with the lemon zest, 50 g of the sugar (set the other 100g aside) and a few drops of water. Place on the stove on high and cook until the sugar dissolves and the lemongrass begins to soften. In another saucepan, place your cream and milk together. You want this simmering, not boiling. It should take about 5 minutes all up.

2. Get your egg yolks and remaining sugar and whisk together in a bowl (make sure its large enough to hold at least a liter of liquid) until they turn almost white. Not really white, but pretty white. Generally if you have whisked it so much that i hasnt changed color in a while, it will be enough. To this you want to add your hot milk/cream VERY SLOWLY. Im serious you have to add it bit by bit or the eggs will scramble and not only turn the end product lumpy, it will also make it taste like... Well... Scrambled eggs?

3. After you have successfully mixed in your milk/cream then you can add your gelatine. Now for anyone who hasnt used gelatine before, it is important to soften it first. This is easy to achieve. Basically soak the leaves in a bit of water. This can be done in a cup or whatever really. If you dont do this the gelatine wont dissolve evenly when you add it to the egg/milk/cream mixture. After you have the gelatine in the mix, keep stirring it until it dissolves. After this, get your lemongrass mix and add all of it into the cream mix. And i mean all of it. Every last drop.

4. Again stir the mix. After this get a fine sieve. If you dont have one of these, panic. Pour the mix into the sieve into an appropriate pouring jug. This si to not just get all the chunky bits out but it stops and bits of gelatine that didnt fully dissolve. After this get whatever molds you want to put the mix in. Its completely possible to just do it in a cup but actual proper dariole molds are recommended (look them up). If you do use the darioles, you will get about 10 panacottas all up. If you arent using them, then just guess how many containers you will need. Then put in the fridge and let them set. This can take up to four hours, so keep that in mind.

Although this recipe seems confusing, it is actually easy as hell. It requires no special skills, the ingredients are pretty basic and the end result can impress even the harshest family critique. So if your having family or friends around for dinner and feel like saying, "Hey, look at me. I can cook restaurant quality food in my very own kitchen," then this is the recipe for you.

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Re: Cuisine

Post by Andeavor on Fri Dec 24, 2010 4:39 am

I love panna cotta. ILoveItPlz

Jak, if I had the resources I would make you my personal chef - this includes lodging among other things.

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Re: Cuisine

Post by Vereor on Fri Dec 24, 2010 4:50 am

You dont need money, only the willingness to have sexy parties every third day awesome
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Re: Cuisine

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