Cooking Thread~ Recipes & Things

Just wanted to share this channel. This dude is like a character from a cooking anime come to life.

 

KFC fried chicken at home:

 

So, I took a bar course so I can get RSA. One of the drink I learn how to make is the Lemon-Lime Bitters. Apparently the National Drink of Australia alongside Carlton Draught.

Typically, LLB is made with lime cordial (which I found out when I got to work). However, my teacher prefers the muddle method.

For LLB in an old-fashioned, you'll need:

4 dash of Angostura Bitters
4 wedges of lime
Ice
Lemonade

Put the 4 wedge of lime into the glass, then muddle (i.e.: with a wooden muddler, mash the wedge to release the juice). Then put ice, then lemonade. Garnish with lime wheel.

I made a muddled LLB for a customer because my workplace ran out of lime cordial. Said customer said that it's lot less sweet, but 'fresher' compared the version using lime cordial.

 

Curry Roux is the best goddamned thing since sliced bread. Easiest way to prepare food for a working single dude and certainly more up my alley taste-wise compared to instant ramen and pastas.

My favourite modification is to replace water with strong black tea and adding a pinch of coffee grounds and a teaspoon of chopped ginger.

 

I just stumbled on this thread and thought I should add a curry recipe that I recently wrote down for the first time when a friend asked me about it. Although I have spent a little bit touching it up slightly. Still definitely not up to proper recipe standards though.

I cook this fairly frequently for my family, and it feeds at least 6, with plenty of leftovers. Might wanna scale down a bit if cooking for less people and you don't want to be eating curry for the foreseeable future. ;p

Thalex's "Curry" Recipe

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Ingredients:

3-6 Potatoes (Depending on size; preferably Russets, Reds, or Yukon Golds.)

5-8 Carrots (Depending on size)

1 Bag of Frozen Peas

Meat of Choice (I usually just use a can of beef or chicken, but sometimes use fresh, frozen, or no meat at all.)

(The exact amounts for the above don't matter too much; it really depends on how much sauce to other stuff ratio you want and what is on hand. Use more if you want a thicker sauce, use less if you want it thinner or are running low on something.)

1 TBS Salt

1 TBS Pepper

1 TBS Cumin (I add a little extra when using beef)

1 TBS Paprika

1-2 TBS Garlic Powder (Can use fresh crushed garlic if on hand and not being lazy)

1-2 TBS Onion Powder (Can use fresh diced onion if on hand and not being lazy)

1-3 TBS Curry Powder (Can substitute Turmeric if you don't have, but definitely go on the lower end if using pure Turmeric though. Otherwise it would probably not be optimal.)

1/8 Teaspoon of Ginger Powder

1/8 to 1 Teaspoon Habanero Pepper Powder (Ghost Pepper and Cayenne also work but taste worse IMO. Amount can vary significantly depending on spice tolerance and what is used; I have done as much as a tablespoon of Ghost Pepper before, but I was the only one who liked it. There was much curry in my future that week.)

Chicken bullion (optional)

About 30 ounces Tomato Sauce
About 30 ounces Coconut Milk

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"Instructions"-

Slice up the potatoes and carrots into small pieces after washing and peeling, and steam them with a cup or two of water, preferably in an Insta-pot with a steamer insert, and with the carrots below the potatoes, for about 8 minutes. You can sprinkle a bit of chicken bullion on top if using potatoes.

If using small red potatoes, I will sometimes leave the skins on as they are pretty thin and tasty.

Mix the spices, tomato sauce, and coconut milk together in a blender or by hand. Blender is much easier.

Get a big enough pot to hold everything at once, and then saute the peas for a little bit in oil before adding the meat. Could also go other way around if using raw meat and/or fresh peas instead of frozen.

After peas and meat are sufficiently cooked/defrosted for your liking, add the sauce, mix together, and heat on low-ish until the other veggies are done steaming.

Add the steamed vegetables and optionally some of the leftover water from the steaming process if the curry looks too thick.

Mix it all together and continue to heat on low until it is combined and sufficiently hot for your liking.

I usually just go until the rice is ready with the way I time things.

I would probably would do about 4-6 cups of rice for the amount of curry this makes. I use Basamati personally, as I quite like it.

I will assume you know how to cook rice, and if not there are several other examples of how to do so in this thread.

I will say that if you have a second Insta-pot then it can work very well for cooking the rice at the same time as you are steaming the carrots and potatoes in the other. Otherwise a rice cooker and a normal pot, or two normal pots, or any other combination of the three above cooking implements may work for you.

Also, for reheating leftovers I usually just mix the curry sauce and the rice together in roughly equal measure, and then put it in a lidded pan with a little extra water. Sometimes a bit of extra salt and pepper as well. Turn it to medium heat and then steam it while stirring occasionally to keep it from sticking too bad.

Now, back to my actual writing instead of procrastinating down here. ;p