I mean it's not like they were labelled or anything
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
- Start date
Alright mate, diddnt need Ur fucken life story.
I prefer my tuna to come from nets that also caught and killed dolphins. The loss of life just makes it taste better.
Whenever I make tuna it takes me back to those sweet summers of my youth. Those childhood days never seemed to end. The smell of the ocean, gentle breezes in sunny, cloudless skies. My nan whom I loved dearly...
I thought tuna was dolphin meat for a long time. For real. Figured it was why people protested.
Man, I bet dolphin would be delicious, or terrible.
How the fuck you make a tuna? You got some dolphins in your fridge??
@Disciplined Galt you ever eat dolphin?
I can tell you have never once tried an online recipe
Don't tell me,
I get three slightly shitter fish and some common herb, mash em all up in a pot like on Skyrim?
I get three slightly shitter fish and some common herb, mash em all up in a pot like on Skyrim?
It's a blanket term like make chicken or make beef.
I was mistaken about you, I thought you could learn some culinary skills. Sadly you've embarrassed yourself and everyone in this thread.
Stick to what you know, salteen nachos
Ain't got no Tabasco left. Put it all in my bloody Mary mixIt's a blanket term like make chicken or make beef.
I was mistaken about you, I thought you could learn some culinary skills. Sadly you've embarrassed yourself and everyone in this thread.
Stick to what you know, salteen nachos
Caesars are better
I just mix the juice. Basically salt, pepper , and Tabasco into my tomato juice.
Caesar are the same just with clamato
Oh I've had those. My mix is better. Well I say that I just drink the mix, I'm not putting vodka in it.
I like clamato.Nah
Until I look at the bottle and see them dirty crab shells on it.it puts me off.
I despair.
@Chief I was right about my hispanic store not having tomato juice. They're caked up in clamato and michelada but no tommy j.And I underestimated my canned tuna stockpile, I have 8 cans.
D
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Omelette Souflee
I'll insert recipe later. Same ingredients as a regular omelette but made with a Souflee technique to create a hyper aireated inner omelette. Makes a great mouth feel the outside crunch and the inside Souflee.
Three eggs. I am lucky that I can get my eggs local.
Separate the yolks and whites. Salt and pepper the yolks. Add more salt to the yolk than you think you will normally need. Like twice as much.
Whisk the whites until they form glossy peaks.
LOOK AT THAT!!!
that's perfect. This a good practice souflee recipe. You can do the whites with a mixer but its not that hard to do by hand and you get a really good feel for that perfect consistency this way.
Whites done.
Yolks mixed with spices.
Put about half the whites into your yolks, add cheese or anything else like chives and mix it together.
There. This will collapse some of those whites. Try to just mix it enough to be even without losing all volume.
Fold that mixture into the rest of your whites. FOLD IT. Don't just stir it. This will maintain those whites you just whisked.
heat butter on the stove, pour in your eggs after its hot. med heat.
Cover
When half done add some more cheese. I like more than this but trying to not go overboard today.
Then cover for another minute to finish.
Fold it in half. Dress how you want. In Texas salsa is a must. I like a little sour cream and chives.
Recipe added to this.
This is maybe my fav thing so far because it totally changes the meal with no ingredient changes. Just prep change.
D
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Chicken Tikka Masala from scratch
With a Texas naan...lol tortilla heated with garlic and pepper. Was too tired to make naan today.
Anyone like the recipe pics or final product is main interest?
Marinade your chicken.
1 Package of boneless skinless chicken breast Diced into bite size pieces.
1 cup plain yogurt
2 tablespoons garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon of salt
You'll use the same spices later, keep them out.
mix it altogether and put it in the fridge for an hour
Heat up a stock pot with some oil and put the chicken in to brown it. I left too much yogurt on so maybe reduce the yogurt or use more chicken. Only got brown on one side so I could fix that next time.
Take the chicken out when its 50-75% done. You'll finish it later.
Saute a large onion diced.
Add these things to that Onion saute
1 1/2 tablespoons garlic powder
1 tablespoon ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
Keep sauteing until fragrant...about a minute.
Then pour in some pureed tomatoes. I used a combination of diced stew tomatoes and tomato sauce. About 12-16oz total.
Cook this down and keep it moving for 5-10 minutes to get it all soft and cooked together.
Look at that dark color its becoming. Like reddish brown. That's the goal.
Add the chicken back in and cook until done...about 5 minutes.
It will get lighter colored but my camera kind of changed the color here. It's not that yellow.
Pour in a cup of heavy cream and season with
1 tablespoon chili powder, cayenne to taste, salt to taste, teaspoon or two of brown sugar
After about another 5 mintues its done. Taste it and add cayenne and chili powder to your spice preference.
Serve with Naan (lol tortilla buttered and cooked) and garnish with cilantro...
Recipe added.