Tulpa Network
Off-Topic => Off-Topic => Topic started by: Jaden on September 25, 2013, 02:58:01 AM
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Anyone here like to cook?
Nate and Kate are trying to make themselves cook for every meal to save some cash. I'm such a foodie I have started getting into it as well. Today I decided to try my hand at cooking soy soft boiled eggs. Definitely something we will have to make again. Kate is still learning as she didn't have much cooking education as a young girl, but we're definitely making up for it now. Most recently we learned to use the grill. The only thing we don't do right now is bake anything, but Nate is planning on learning it soon.
Anyway! What all do you like to cook? Do your tulpas ever come up with recipes? Post here about what you've made or are planning to make. Maybe we can get some good inspiration for future meals, hehehe
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Uh, I can make a pretty sick hot pocket?
Find Sands, he's the real chef around here.
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I can cook pasta and fish.
inb4 spaghetti
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Find Sands, he's the real chef around here.
Far from it.
I do like cooking, though. Don't think many others enjoy my cooking too much, but it's enjoyable for me. I'm the world's pickiest eater so I usually do a lot of replacing ingredients if I get a recipe from someone else. Needs all the chili. Eating outside is way too expensive here to do it all the time and fuck the frozen premade shit. It usually doesn't even take that long to make it yourself from scratch and hell, often it even is cheaper.
Baking is awesome. Should be doing more of that but there's only one stomach eating that stuff and usually you get too much. Don't want to be eating cake for days, you know. I do live with someone who requires crepes now and then, so it's always fun to make some. And fast. I'll slap anyone who whines about stuff taking too much time. Unless it actually takes too much time. Then you're free to.
About baking. When you cook food, you're usually pretty free to replace stuff with what you want. Baking isn't like that. Be super careful and really search for what you can replace something with, because otherwise what you're baking will most likely fail. Baking is some crazy chemistry you can't just try to change and expect the same reaction. Measure your stuff really well. Stuff like flour is better measured by their weight than how many cups or whatever it is, because everyone's cup is different. Packed tight or not, do you have to sift it? Those will be different amounts of flour even if they both fill exactly one cup. Enjoy your super hard cake.
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Uh, I can make a pretty sick hot pocket?
Find Sands, he's the real chef around here.
Man, hotpockets are the best.
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Yeah that's what we hear about baking. Nate's a bit obsessive with details when he cooks, which is why we are encouraging him to learn rather than me. I am awful at following recipes, I just throw in things and change it on the spot to fit my tastes. I know you can't do that with baking which is why I haven't messed with that too much. The only baking I do is pies on holidays. Or baked casseroles or whatever. But as far as bread and cookies, hahaha, not something we've been proficient at.
Right now we're getting ready to make some mushroom, spinach, and goat cheese stuffed chicken. Yum yum. Adding some garlic and caramelized onion too.
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Anything chicken is good. Add more chili, best spice.
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I definitely want to learn to be a better cook.
But I don't like cooking.
And I don't like cleaning.
If someone would cook and clean for me, I would be awesome at it.
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Just went to my mom and cooked for her, Kiahdaj. You missed it all.
Also I'm going to clean tomorrow.
Remember, don't put cold meat in the pan. Let it warm up a bit before you start cooking.
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I like to think I'm fairly decent at cooking. I've got some sourdough starter fermenting now, as I'm planning on making a sourdough calzone with mozzarella, extra sharp cheddar and sausage. However, to be honest, if I were to actually buy my own food, it'd be limited to beef, beef liver, fruits, potatoes, sweet potatoes, white rice, eggs and dairy, while removing most grains (just about everything aside from the white rice, really), limiting nuts as well as pork and fatty cuts of poultry. Only spices I'd use would be salt (iodized) and pepper. I'm quite a minimalist in the cooking when left to my own devices, I guess. Do foresee a lot of bone broths, though. White rice tastes amazing in that, but I'd have to add more gelatine though.
We did just get a cast iron pan though (larger one, anyway). It'll be nice to make meat in there after giving it a nice sear. But it's a large one, and would take forever to heat up high enough to sear in it... Maybe I'd sear in another pan and then just place it into the other one after it's already been preheated in the oven.
I'm rambling now.
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Use more chili.
Also, cooking rice in broth is awesome. Try it instead of just plain water, you'll get some tasty rice.
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Not to mention, it saves on needing bouillon. But I generally like it for the gelatine content as well. Made some after last Christmas with a homemade broth from pork, I think it was. Slow cooked for about 2 days. Ham bone, onions, and a splash of apple cider vinegar to leech nutrients and marrow.
I might make a chili now and then with said beef / liver. Otherwise, I don't see me using it very often.
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I tried making my own flavor powder for some ramen once.
It didn't work.
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It's usually easier to make it from a liquid base, such as the broth I mentioned before.
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Man, do I love meat that's been cooked slowly. Also stuff that's well done anyways. Some chefs and whatevers can say medium is the best or whatever, but I just love my stuff well done.
Also you can use chili in everything. Everything. I bet you could even make a cake with chili. I'm not listening if you say it doesn't work, lalala.
Also yes broth for noodles. Best part of noodles is an excellent broth.
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Ideally, I wouldn't be eating cake either. I'm largely a health nut, hence the food restrictions I placed above. The stuff I can cook is largely because of current circumstance.
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Eat cake anyways.
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I'll be fine. I'd rather not consume the flour. :P
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I'll bake you all the cakes and you are eating them and getting fat. I don't even care.
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There's nothing better than cake. Besides more cake.
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Getting fat from all those cakes would depend largely on how you make them. Fat content (and source), along with overall calorie count anyway. Would also determine the rate of de novo lipogenesis. In an case, it's not about getting fat, it's more about nutrient deficiencies. I've already been up to nearly 400 lbs, I'd rather not go back, thanks.
Cheesecake, on the other hand.
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How about carrot cake? That's tasty and healthy.
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How about carrot cake? That's tasty and healthy.
First recipe I found online for carrot cake.
4 eggs < Healthy.
1 1/4 cups vegetable oil < Not healthy, replace with butter.
2 cups white sugar < Neutral. Empty calories but no real negatives.
2 teaspoons vanilla extract < Fine.
2 cups all-purpose flour < Not healthy.
2 teaspoons baking soda < Fine.
2 teaspoons baking powder < Fine.
1/2 teaspoon salt < Fine.
2 teaspoons ground cinnamon < Fine.
3 cups grated carrots < That's a lot of carrots, but also fine.
1 cup chopped pecans < Never cook nuts. Ever. It's like making varnish.
I'd have to do a fair bit of supplementing. Experimenting with other flours and / or starches would take time. Just because the name has something veggie / fruit like in it, doesn't make it healthy.
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I just made some sweet Bacon and Eggs. The eggs nearly came out scrambled, but thats a huge feat since they almost always comes out scrambled. I want to make more food with eggs. Mushrooms are also fun to make food with, but I wouldnt know much about it since I dont cook all that much.
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Eggs are amazing. They're like the duct tape of the food world. I had a couple this morning with some white rice. Was some good stuff.
Right now, though, I'm seasoning a cast iron pan with a bit of used soybean oil. (I don't like eating PUFA oils, but they make fantastic finishes on cast iron, I tell you what.) Shame we don't have anything to cook in it right now, though.
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I have been thinking about cooking eggs with rice in it. First I cook the rice, and then I put the rice in the egg as I let it cook. Would that work? It sounds breddy tasty.
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I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.
Or, you could try a variation of this (http://www.youtube.com/watch?v=fOkL3LVKwjQ), with just the rice and eggs, unless you'd like to try the rest.
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Of course you've all heard of Fede's Raped Pasta Special, haven't you? Buy pasta. Heat water. Put pasta in a bowl. Pour water in said bowl. Wait one minute. Eat. Enjoy it while eating. Digest. Eat more.
You forgot about the freezer.
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I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.
Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.
Of course you've all heard of Fede's Raped Pasta Special, haven't you? Buy pasta. Heat water. Put pasta in a bowl. Pour water in said bowl. Wait one minute. Eat. Enjoy it while eating. Digest. Eat more.
Nooooooo...
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I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.
Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.
Yep. I usually make all my rice before hand, and let it sit in the fridge. I'll be damned if I have to make more of it every morning.
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I made cookie brownie oreo muffins before. They were amazing.
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Today I will try and make sushi, which I will pack in a fucking box and make some ultraweeaboo ""bento"" which means boxed lunch or something. Also, I cooked some field rations I got the other day, and surprisingly, it was tasty despite how you can make it by literally just adding water. Does that count as cooking?
I would take the rice, fully cooked already, and toss it into the pan to heat up. After that, I would beat some eggs and pour it in. While cooking the eggs, I'd scramble them up while in it, then add salt.
Why add salt? I never use salt or pepper when I cook. Why would I want to add something like that?
I know I cant cook rice at the same time as I cook the egg, but can I cook rice twice and add some eggs the second time I cook it just to see what happens?
Remember to cool your rice first. This is more to Intel because he asked but cool your rice or it'll get pretty sticky real fast. You probably meant that with heating it in the pan again but I just want to stress it and spell it out.
Wait, does rice get sticky when its hot? When I make sushi, should I wait until the rice is a bit cool or something? Wait, nevermind that, it needs to be sticky. I just dont like it when it gets all over my fucking hands.
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Salt is for flavor, of course. If you're a pleb who doesn't use salt, then don't use salt. But you're missing on delicious flavors, herbal salt definitely goes well with egg for me. I have no idea what you mean with your rice and egg question but if you're planning on cracking one open and dumping it into boiling water with the rice, that sounds like a mess. And of course you can cook the rice at the same time as you cook the egg, assuming you got enough space to cook, which you should. You just want to use cooled rice to dump into the eggs so you don't get a messy, sticky meal, which is why the suggestion is to cook some in advance or use leftovers.
Rice gets sticky if you pop it on the pan and start working it when it's still warm. Just check the difference between rice you just cooked and rice that's been in the fridge overnight, you'll get it.
You want your sushi rice to be pretty sticky. You want to use short-grain rice and you do usually let the rice cool for a bit before you start doing anything with it. Dip your hands in water to prevent the rice from sticking to them.
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Salt is for flavor, of course. If you're a pleb who doesn't use salt, then don't use salt. But you're missing on delicious flavors, herbal salt definitely goes well with egg for me. I have no idea what you mean with your rice and egg question but if you're planning on cracking one open and dumping it into boiling water with the rice, that sounds like a mess. And of course you can cook the rice at the same time as you cook the egg, assuming you got enough space to cook, which you should. You just want to use cooled rice to dump into the eggs so you don't get a messy, sticky meal, which is why the suggestion is to cook some in advance or use leftovers.
Rice gets sticky if you pop it on the pan and start working it when it's still warm. Just check the difference between rice you just cooked and rice that's been in the fridge overnight, you'll get it.
You want your sushi rice to be pretty sticky. You want to use short-grain rice and you do usually let the rice cool for a bit before you start doing anything with it. Dip your hands in water to prevent the rice from sticking to them.
Yeah, I was thinking of cracking one open and dumping it into the water. Would be interesting to see what happens.
And on the sushi thing, I actually do all the things you mentioned. Am I chef now?
I'll go make sushi when I wake up tomorrow morning. I promise.
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You'd probably want to beat the egg before adding it in and then mix it in so you don't have one big glob of egg in the water. Though you'd want to add it pretty late so you don't overcook the egg and you're probably losing some good stuff when you drain the rice.
Doesn't sound to tasty to me, but I don't really like egg too much. And I want my rice separate from whatever I'm eating it with until I serve it.
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Why add salt? I never use salt or pepper when I cook. Why would I want to add something like that?
I add salt to everything for health reasons and it, along with pepper, are the only spices I use. I haven't really been using pepper either, but it helps to add a little kick to some of the sauces and all.
I know I cant cook rice at the same time as I cook the egg, but can I cook rice twice and add some eggs the second time I cook it just to see what happens?
After you cook it (stove or microwave, whichever), let it sit in the fridge. It's best to recook it in a frying pan of some sort, and then add the egg there. But sure, experiment how you want.
Wait, does rice get sticky when its hot? When I make sushi, should I wait until the rice is a bit cool or something? Wait, nevermind that, it needs to be sticky. I just dont like it when it gets all over my fucking hands.
Somethign else to keep in mind is that the rice generally used for sushi is smaller, and much stickier by default. It's a bit of a ritual to make, usually, from thoroughly rinsing the rice (until the water runs clear) and going so far as to store it in a wooden container and even cutting it a certain way with the paddle.
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Jesus buttfucking christ the weather is shitty and the hour be early. I woke up with water inside my window, which was behind two curtains yet still somehow managed to get out.
Anyways, the sushi is set to soak now.
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Use more chili. In everything.
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Ain't no meal if you can still feel your tongue.
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I made some sushi, but the pieces were large and the process was messy. The next time, I will prepare the rice the night before, and I will have it pre-rolled.
Lesson learned.
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No no, don't use refrigerated rice for sushi. You'd have to heat it again and let it cool to room temperature, but that won't make it taste as good as if it was just cooked and let to cool. That and it might be tricky to get it hot again without making it dry. The refrigeration trick was for the other food with rice you asked about. Sushi rice needs to be sticky, fried rice doesn't.
It does take time to make sushi though, I guess. Again, refrigeration will mess with the taste a bit if you do it all in advance before eating, but you haven't even told us what kind of sushi you're making. Makizushi? Hope you got one of those bamboo rolling mats. Don't overstuff them and keep a bowl of water so you can keep wetting your fingers so the rice doesn't stick to you.
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I am making the kind with the salmon on top. Yes.
Also, I roll the rice first, then I just cut it up.
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I'd put the filling inside. What are you rolling the rice into? It's much easier if you got nori to hold the entire thing together instead of trying to just have the rice keep its shape. Possible, but more difficult.
edit: Unless you're actually talking of nigirizushi instead of makizushi, but you don't roll nigirizushi, you just press it into the shape you want in your hands.
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Believe Alton Brown has an episode for sushi. Could consider watching that for some tips.
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I just take the rice, cook it, mash it into the shape I want, and then slam a piece of salmon on top. I do not know what it is called, beyond "sushi".
I take rice, put it in paper, roll it into a snake, take ricesnake, cut into pieces, and then slam some salma on it.
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Rolling sounds like makizushi but it definitely will work better to put the fillings inside the rice tube. Also "put it in paper"?
I suggest you actually watch/read how people do things before you do it yourself. You'll save time and money by learning from the professionals. That's why tulpa sites are around too, right? So you can learn from the others.