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

  1. #571
    4x9 Array cascadeco's Avatar
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    Quote Originally Posted by Metaphor View Post
    Don't be so quick to minimalise your own talents. You whipped up those recipes provided to you in a hurry and they turned out the first time, so this means you do have a knack, considering how unfamiliar you were with saffron.

    Just pay attention to everything you eat outside of what you've cooked and take them apart through taste. It won't be long with this and experimenting, that you'll get a feel of what spices or combinations delight your palate, so then your experimenting will become a combination of experience and fun. Also, for now, start messing with your current recipes. Which spice or herb tantalises? If so, add a bit more. Yuck, dislike too much thyme, then reduce.
    Great suggestions/advice. And..thanks.
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  2. #572
    Lallygag Moderator Array Geoff's Avatar
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    Tonight...

    A pork fillet Saag. Started off with a two stage sauce which had the spices separate to the spinach and tomatoes. Added some nice pork fillet, some green peppers shredded like matchsticks. Simmered in a pot in the oven for a couple of hours, served it with pilau rice, samosas and pakora. Yumm!

    Before going to bed I made up a chicken cacciatore. Chicken thighs, skinless.. sauteed in onion, garlic and red wine, them simmered with tomatoes, tomato paste, mushrooms, oregano and basil. It'll be bubbling gently in the slow cooker for the day tomorrow while I am out enjoying cold autumn sunshine

  3. #573
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    Garlic Lime Chicken with garlic mashed potatoes and a side of broccoli.

    The sauce for the chicken was WIN.

  4. #574
    Senior Member Array Keps Mnemnosyne's Avatar
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    Peach Pie, Cherry Pie, white, Milk, and Dark Chocolate covered pretzels, dump cake, and white chocolate chip cookies. My friends are going to regret knowing me later.
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  5. #575
    Writing... Array Tamske's Avatar
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    Not today... but a few days ago I cooked something called "kalfsblanquette met worteltjes" in Dutch. Its a sort of stew with young cow (veal?), onions, carrots and a laurel leaf and some thyme to make it complete. It was delicious and I'm proud of having made such a delicious and easy new recipe!
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    Mr. Blue Array entropie's Avatar
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    Gonna try my first self-made Cordon Bleu now. Bought some Gruyere and Appenzeller cheese and some ham and that now has to go between the schnitzel. As vegetables I'll serve cauliflower mixed with peas and carrots and noodles + a creamy sauce from herb creme fraiche with champignons. Gonna see if that schnitzels will make a Cordon Bleu
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  7. #577
    LL P. Stewie Array Beorn's Avatar
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    I just made penne and turkey meatballs with fried mushrooms and onions on top. Garlic bread on the side.

    It was pretty good. Should have taken a pic.
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    Cornbread w/ chili! Blew up some melted butter in the micro for kicks (on purpose but not), even.

    Hey man.

    thinking of you

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    In response to a repper who disapproved (!) of the prefab mac and cheese in my shepherd's pie cottage pie bowl of sadness, I bring you the real McCoy...



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  10. #580
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    Looks like cheesy goodness Effem! Guess I'm not the only one on a pasta kick .

    Tonight was something new for me: Cooking pasta and cooking with blue cheese. The result was a wonderful blue cheese pasta with mushrooms and lots of great flavor.



    http://www.mycolombianrecipes.com/pa...a-cheese-sauce

    However, I would amend the recipe a bit and up the sauce:pasta ratio. Also, add a bit of white wine for some extra character.

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