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

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I had some veggies and ground beef nearing the end of the line, so I cobbled together a white trash shepherd's pie with ground beef, onions, peppers, broccoli, and Kraft Homestyle mac and cheese. It was better than it had a right to be.

whitetrashshepherdspie.jpg
 

cascadeco

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^^Ooh, the red wine to boot!! You eat in style, my friend. The meal looks tasty - great comfort food. :yes:

A few days ago I made Split Pea Soup. Yum!! It's usually an annual thing... right around mid-October I crave it. :)
 
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figsfiggyfigs

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Im sooooooooooooooooooo hungry.

i made some quick donair sammiches, and a pineapple/apple strawberry yogurt salad! <3

dsc01649x.jpg
 

miss fortune

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there is currently a lasagna that I made baking in the oven... it smells lovely :drool:
 

rav3n

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Woke up hungry today so I cobbled together a quick vermicelli noodle stirfry with reconstituted shitakes, chinese sausage, egg, green onions and both types of soy sauce. It was okay. Needed some baby bok choi. Maybe I'll have veggies only for dinner or none at all.
 

cascadeco

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Woke up hungry today so I cobbled together a quick vermicelli noodle stirfry with reconstituted shitakes, chinese sausage, egg, green onions and both types of soy sauce. It was okay. Needed some baby bok choi. Maybe I'll have veggies only for dinner or none at all.

Do you cook out of enjoyment/as a hobby, or are you a professional chef? You seem to know a lot about it!! If the former, was it all self-taught & experimentation?
 

rav3n

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Do you cook out of enjoyment/as a hobby, or are you a professional chef? You seem to know a lot about it!! If the former, was it all self-taught & experimentation?
Just a hobbyist. My grandfather was a chef so it's a learn or be minimalised kind of familial environment. If you can't reproduce what you've eaten elsewhere without a recipe, you're less than nobody. :laugh:

But thanks, I'm flattered. :)
 

cascadeco

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Just a hobbyist. My grandfather was a chef so it's a learn or be minimalised kind of familial environment. If you can't reproduce what you've eaten elsewhere without a recipe, you're less than nobody. :laugh:

But thanks, I'm flattered. :)

Ah, funny. That's cool though. I'm just a bit in awe of those with an intuitive knack for cooking. I mean, I don't consider myself a bad cook by any means, but I do tend to need recipes. Then I'm fine. My brother, on the other hand... he has never really needed/used recipes and comes up with some of the best dishes with some very bizarre ingredients that you'd never guess would work well together. I know in his first couple of years of doing it he had some serious Fails, so there was some trial by error for sure, but still... I think there's definitely a talent for it, and some are very gifted at it. It's only recently that I've begun to branch out a *little* bit in terms of not using recipes and just experimenting, and I've had some success - but I'll never be anywhere close to my brothers' talent.
 

rav3n

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Ah, funny. That's cool though. I'm just a bit in awe of those with an intuitive knack for cooking. I mean, I don't consider myself a bad cook by any means, but I do tend to need recipes. Then I'm fine. My brother, on the other hand... he has never really needed/used recipes and comes up with some of the best dishes with some very bizarre ingredients that you'd never guess would work well together. I know in his first couple of years of doing it he had some serious Fails, so there was some trial by error for sure, but still... I think there's definitely a talent for it, and some are very gifted at it. It's only recently that I've begun to branch out a *little* bit in terms of not using recipes and just experimenting, and I've had some success - but I'll never be anywhere close to my brothers' talent.
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.
 

cascadeco

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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. :)
 

Geoff

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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 :)
 
O

Oberon

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

The sauce for the chicken was WIN.
 

Keps Mnemnosyne

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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. :cheese:
 

Tamske

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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!
 

entropie

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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 :D
 

Beorn

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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.
 
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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...

macandcheese.jpg


Word. :)
 

Risen

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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.

Pasta-with-Mushrooms-and-Blue-Cheese.jpg


http://www.mycolombianrecipes.com/pasta-with-mushrooms-and-gorgonzola-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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