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Thread: What did you Bake/Cook Today?!?!?! :)

  1. #1991
    Fabula rasa Array Kas's Avatar
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    Quote Originally Posted by EJCC View Post
    Made a leftovers frittata this morning, with green peppers, onion, broccoli, and cheddar cheese. Should be a good breakfast for the next few days.
    Mmm sounds good

    Not today, but yesterday. I made a layer cake - cocoa sponge cake, cream (mascarpone+ whipped cream), blackcurrant jam and fresh fruits.
    “The world is full of obvious things which nobody by any chance ever observes." A.C. Doyle



  2. #1992
    failed poetry slam career Array chubber's Avatar
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    toast with yoghurt.

  3. #1993
    Alchemist of life Array Coriolis's Avatar
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    Made a cherry and walnut coffee cake today. Sorry, no photos. No samples, either.
    Hope is the denial of reality. It is the carrot dangled before the draft horse to keep him plodding along in a vain attempt to reach it. We should remove the carrot and walk forward with our eyes open. -- Raistlin Majere
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  4. #1994
    Seal Down Array Hard's Avatar
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    Gonna make my ungodly spicy stirfry in a bit. I'll post pictures of it when it's done later tonight.
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    This was almost to the point where I couldn't eat it (super spicy) but I did and it was DIVINE. When I cook, I cook .

    Ingriedents sans butter and oil (forgot to include them in the picture):




    mise en place:




    FOOOOOOD:

    MBTI: ExxJ tetramer
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  6. #1996
    came back haunted Array EJCC's Avatar
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    ^ YUM.

    Recipe plz?
    and it's nice enough to
    make a man
    weep, but I don't
    weep, do
    you?

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    want to ask me something? go for it!

  7. #1997
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    Quote Originally Posted by EJCC View Post
    ^ YUM.

    Recipe plz?
    I've changed it slightly from a website I got it from a long time ago. Partly because that listed very hard to find ingridents. It takes a decent amount of time to prep and make but it's so worth it. This is enough for 2 people, but I eat like a pig and can almost eat all of it. In my experience it isn't that great next day, but isn't bad. This is how I do it:

    1 tsp brown sugar
    2 tbsp sugar
    2 1/2 tbsp soy sauce
    1/2 tbsp water
    1/4 cup oyster sauce
    1 1/2 tbsp flour
    1 tsp white pepper
    1 large/jumbo yellow onion
    4 cloves of garlic (I really like garlic so this is a lot, 2-3 would be normal)
    1 bundle green onions
    5 habaneros (this will make it INSANELY spicy. My friends couldn't handle 1/2 of that. 1/2 of one should be good for a tiny bit of heat).
    1 cup cashews
    1/2 tsp sessemee oil
    1 1/2 cup vegatable oil
    3/4 - 1 lb chicken breast or tenders
    1/2 cup jasmine rice (any rice will do, I just love jasmine)
    2 tbsp butter (for rice, makes it richer, cause butter makes everything better!)

    To a cup, add brown sugar, sugar, soy sauce, water, and oyster sauce. Stir to dissolve and combine, then set aside.

    To a medium bowl, add flour and white pepper, shake bowl to mix, and set aside.

    Measure 1 cup of whole or halfed cashews, and set aside (resist the urge to snack!)

    In a garlic press, crush peeled garlic into a dish, and set aside.

    Chop green onions stalks 3/4ths of the way down the bunch into 1 inch pieces. Place in a cup and set aside.

    Chop onion into large ish pieces, with an area of about 1-2 inches. Do not finely chop or mince. Place in a bowl and set aside.

    Chop habrenros into 1/3 cm ribbons, place in a dish and set aside. Make sure to wash hands immediately after handling.

    Cut chicken breasts or tenders thinly (apx 1/2 - 1 centimeter thick), and pieces no longer than 1 1/2 inches long on the longest length. Place cut chicken into the bowl containing flour and white pepper mixture, toss chicken to coat as evenly as possible. If the chicken is very wet the flour may become sticky (this is ok). Remove any excess unstuck flower mixture from the bowl, then place the bowl in the fridge while not in use.

    Take a large wok, and fill with vegetable oil. Turn to medium high heat (apx 8 out of 10 scale) and allow oil to heat for several minutes. Make sure all ingredients are near by. Then, add cashews to the hot oil and stir/move with a spatula for apx. 30 seconds, or until the cashews darken to a golden brown. If there is a burning smell, dump oil and cashews and start fresh. This means the oil was too hot and the fat and protein burned (some stoves can get too hot at this step). Using a wire spider, remove cashews and place on a paper towel covered plate to drain. Place the wok back on the burner and add habaneros. Constantly move the habaneros in oil with a spatula for 1 minute, or until the edges of the habaneros char; whichever comes first. With the wire spider, remove habraneros with the wire spider and place with cashews. Place wok on the burner, and add the chicken to the oil carefully. With the spatula constantly move the chicken to split up and cook for apx 1 minute, or until pink is barely no longer visible on 90% of the pieces. With a wire spider, remove chicken and place with the cashews and habaneros.

    Remove apx. 3 tbsp of the used oil from the wok and place into a dish. Dump the rest of the oil down the drain (it should be cool enough to not splatter, nor clog). Take the 3 tbsp of oil, place in the wok and return to heat at setting 8/10. Quickly add the minced garlic in one shot, quickly move around in oil for no more than 3 seconds (the garlic could burn and it will ruin the oil. Then, add the chopped onions and stir around for 20 seconds. Then add the chicken, cashews, and habaneros at once and mix together in wok. Turn the heat to max. After 30 seconds, add the sauce (mixture of sugars, liquids, and oyster sauce), and stirfry until the sauce reduces down, apx. 2-5 minutes. Cook until chicken reaches an internal temperature of 165F (measured with digital thermometer), and until sauce is reduced to mostly oil content. The chicken may reach temperature before this, and that is ok.

    Turn off the heat and continue stirring for 1 minute. Then, add green onions, and 1/2 tsp of sesemee oil, and stir to evenly combine. Place rice on a plate and scoop out stirfry on top of the rice. Sprinkle a small amount of white pepper to the surface to taste.

    Eat and enjoy!


    If I made any typos or something is unclear let me know.
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  8. #1998
    Suave y Fuerte Array BadOctopus's Avatar
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    @Hard Have you ever tried cooking with Thai red curry paste? It's hella spicy, and it has an amazing flavor. You can get it in the Asian food section of most grocery stores. I know they have it at Fred Meyer.
    WOOP WOOP WOOP

  9. #1999
    Seal Down Array Hard's Avatar
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    Quote Originally Posted by BadOctopus View Post
    @Hard Have you ever tried cooking with Thai red curry paste? It's hella spicy, and it has an amazing flavor. You can get it in the Asian food section of most grocery stores. I know they have it at Fred Meyer.
    I haven't. I've never made a curry before. I like curry, but I have to be in the mood for it. I don't think it would fit with the flavor for this dish, but if I come across another stirfry that looks good I'll see if I can include it .

    Earlier this year I extracted a bunch of pure capsaicin in the lab and actually used it in cooking. THAT was hot.
    MBTI: ExxJ tetramer
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  10. #2000
    Suave y Fuerte Array BadOctopus's Avatar
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    Quote Originally Posted by Hard View Post
    I haven't. I've never made a curry before. I like curry, but I have to be in the mood for it. I don't think it would fit with the flavor for this dish, but if I come across another stirfry that looks good I'll see if I can include it .
    Yeah, it might not work for that particular recipe. It goes really well with chicken, bell peppers, bamboo shoots, etc. And it complements any dish with coconut milk in it.

    Earlier this year I extracted a bunch of pure capsaicin in the lab and actually used it in cooking. THAT was hot.
    Awwww damn. You crazy. My stepdad got some capsaicin. I guess it really helped clear his sinuses.
    WOOP WOOP WOOP
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