Cooking

flashman said:
Crumpets are made from a yeast batter, poured into a crumpet ring and griddled. The holes are where bubbles of carbon dioxide rose and burst during the active yeast stage.

Just to muddy the waters a bit, Orph - Some people refer to them as muffins.

miffins come in a few varieties here as well..

common english muffin (US VERSION I AM SURE :wink: )

common blueberry muffin (resembles the average cupcake)

/me fixes link for "Gwilly"

gwilly

the [ ] tags work fine sir :biggrin: http://forums.wireplay.co.uk/showthread.php3?s=190ab2d285847dc0e780d635160015d9&threadid=295106

Can't say I'm much of a muffin man. English muffins I enjoy, "generic" muffins aren't my thing.

Hmm.. it sounds as though an English muffin is the closest thing we have to crumpets. maple syrup on an English muffin?

Sounds like maybe it's a muffin sometimes and a waffle at others.

I'll have to try some of those ideas Orph.

I did something kind of odd today which actually turned out really good:

2 potatoes, washed chopped and cubed

~1/4 cup dried onion, re hydrated

a bunch of ginger

a little less paprika than ginger

lots of salt

olive oil

3 eggs

handful shredded mozzarella cheese

Fry potatoes in olive oil until soft on the outside; add onions, ginger, paprika, salt.

continue frying until potatoes are soft and browned; add cheese.

stir until cheese begins to brown; add eggs (scrambled)

mix until desired degree of dryness has been achieved (some people like "sloppy" eggs)

Consume

The ginger is kind of a strange ingredient for eggs, but it turned out really well!

TB, your recipe looks very muck like what my dad would have for his lunch a lot of the time. i think it was common for people of his generation to make the most of what food was available. and as there were usually potatoes left over from the night before, they would get mixed with whatever else was left over, and mashed up with some eggs and cheese to bind it all together. seasoning would depend on what was actually in 'the mix'. this would then be rolled into golfball sized bits, flattened out slightly, and shallow fried.

my dad had some very colourful lunches. :smile:

Student Pasta (tm)

1. Boil water. Add 500g pasta.
2. When soft, drain water. Add bolognese sauce.
3. Serve.

I live on this stuff :biggrin:

You eat 500g worth of pasta at once!?

DesPlesda said:
Student Pasta (tm)

1. Boil water. Add 500g pasta.
2. When soft, drain water. Add bolognese sauce.
3. Serve.

I live on this stuff :biggrin:

500g is quite a lot, i only eat about 100-150 g of it at a time, but i done add in bolognese sauce, fresh green pesto is my fav [ pine nuts cheese and basil..yum :biggrin: ]

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I don't eat it all at once :razz:

fishy said:
TB, your recipe looks very muck like what my dad would have for his lunch a lot of the time. i think it was common for people of his generation to make the most of what food was available. and as there were usually potatoes left over from the night before, they would get mixed with whatever else was left over, and mashed up with some eggs and cheese to bind it all together. seasoning would depend on what was actually in 'the mix'. this would then be rolled into golfball sized bits, flattened out slightly, and shallow fried.

my dad had some very colourful lunches. :smile:

That is exactly what I do, since I don't have the money to buy what I want.

I like typical italian style pasta, oil in pan, put in some chopped onions, add some garlic and tomatoes, them when it's nearly done add some herbs. My girlfriends mum makes pasta quite a bit, it's f**king nice.

[Useless Post]
I know how to make a mean steak and pretty much anything on the grill. I recently learned (not really just tried some stuff out) how to make Americanized-Enghiladas; damn they were good.

By the way, my steak doesn't require a knife. Man, wish I had some right now.

I don't cook without boiling water for the most part since there's nothing to eat here that couldn't use some good 'ol cauterization. I can make eggs and cheeseburgers but mostly I'm too lazy to bother. When my brother's home we make little pizzas that once caused us oral surgery because the cheese burned holes in our mouths. :smile: Good times.

Hugh said:
there's nothing to eat here that couldn't use some good 'ol cauterization.

LMOAO @ hugh......

Orph, my friend, i made a steak and seafood feast last sunday that had the neighbors beggin'....LOL

marinated new york strips, grilled, alongside shrimp/steak/scallop kabobs with red peppers, red onions, and a garlic butter basting, steamed vegetables with a little bit of lime, and garlic (of course).....fettucini alfredo with shrip and crawdads....and a killer salad..... :wink:

the wife about had a cow.....used damn near every pot in the kitchen.... :smile:

i dont cook a heckuva lot, but when i do, its usually pretty memorable....id love to get a few good solid recipes of friends.....send em on......

btw, how was yer trip?

Doc Brasso... :dodgy:

doh! forgot to mention that this particular occasion was my youngest daughters baptism....long damn day

Crono care to elaborate on the not needing a knife thing? Is it shredded or something? I usually just eat whatever finds its way into my mouth. Lots of fast food, but I try to eat salads and stuff whenever possible.

... its tender.

what so you eat only with a fork? or just grab and tear at it with your teeth!? bloody savage :razz:

uber tasty = pasta, cooked, then rechilled. add in flakes of
parmesan/cheddar cheese, sliced chunks of tomato (preferably vine
ripened), sliced red pepper (and green, for colour?) chunky tuna (in brine is the best IMO, make sure you don't
shred it too much getting out of the tin!)

bind together with a slosh of extra virgin olive oil, light
amount of mayonnaise, a smidge of white wine vinegar and cracked black
pepper, et voila - a quick and
efficient tuna/pepper/pasta salad. the "dressing" for any salad should
be just enough to coat and bind the ingredients togehter. if you have a
residue in the bottom, you have too much!

it helps to use the wee shells for things like this - also try varying,
or adding in some other ingredients. i like spring onions, chopped
finely or chunky wedges of cucumber :smile: i like it, anyway :biggrin:

or even easier - cook pasta, heat up tomato soup. serve pasta into
pre-warmed bowl (otherwise it'll go cold while you eat it, thats a good
food tip :wink: ), tip on the tomato soup. grate a crapload of preferred
cheese over the top and smother liberally with cracked black pepper.
tuck in and enjoy, real student food. experiment with
oregano/basil/mixed herbs cooked into the tomato soup as well, if you
have a taste for the italian flavours.

what are you all talking about ? Snarkpit: Cooking Edition
cooking, eh? i can boil water too :biggrin: and fry some eggs or...
but my GF cooks for her parents, too, i can't cook for mine, i can't even cook rice :eek:
..whatever

Dr Brasso said:

Hugh said:
there's nothing to eat here that couldn't use some good 'ol cauterization.

LMOAO @ hugh......

You're Laughing Your Octagonal Ass Off ?! :bandit:

Definitely no offense if I'm wrong but it just might mean old.

Gwil said:
bind together with a slosh of extra virgin olive oil, light amount of mayonnaise,

The extra virgin olive oil is essential, but the mayo?

Mayo is actually salad dressing, it just isn't used much anymore for that purpose.

Spicy Italian Soup: aka the best damn soup in the universe:

1. Wash and chop four large potatoes and add them to a four quart pot with about two inches of water. Cover and set to boil.

2. Squeeze the meat out of 3-4 spicy Italian sausage and brown as if it was hamburger.

3. While that cooks, chop 1 onion and 3-4 stalks of celery. Set aside.

4. Drain the cooked sausage meat over paper towels and add to the pot with the potatoes.

5. Saut? the onion and celery in the left over sausage grease until tender crisp. Add this to the pot once the potatoes are soft.

6. Add to pot: salt, garlic, oregano, bezel, and parsley in whatever amounts seems good to you. (I never measure)

7. Finally, fill the pot up the rest of the way with 2% milk.

8. Let it sit near boiling for a good 30-45 min to let the flavors permeate the mixture.

Enjoy!

Note that the spiciness depends on the type of sausage you use. I suggest that if you can't get ahold of really hot sausages you should consider adding some chil peppers.

fraggard said:

Dr Brasso said:

Hugh said:
there's nothing to eat here that couldn't use some good 'ol cauterization.

LMOAO @ hugh......

You're Laughing Your Octagonal Ass Off ?! :bandit:

Old. laughing my OLD ass off....

kids.....sheeesh!!!! :dodgy:

Doc B....

Dr Brasso said:
btw, how was yer trip?

Doc Brasso... :dodgy:

just got in a bit ago, took many/many pics with my new digicamera..

will be uploading them to my briefcase, if anyone is interested in some southwestern terrain..

Orpheus said:
will be uploading them to my briefcase, if anyone is interested in some southwestern terrain..

And I thought this was a cooking thread :rolleyes:

Go on then! BTW where did you go?

Orpheus said:
will be uploading them to my briefcase, if anyone is interested in some southwestern terrain..

man i love this country..... :smile: anything from cooking to castles to whatever......only in America...

absolutely beautiful shots jon....gives me the urge for a road trip....some of these are even of such quality to be used as textures sir.....may i? :biggrin:

Doc B... :dodgy:

Dr Brasso said:

some of these are even of such quality to be used as textures sir.....may i? :biggrin:

Doc B... :dodgy:

that my friend, was part of the idea :smile: sure thing.

BTW, the high res shots are only 1.2 mega-pixel shots, i just couldn't see taking a bunch of 5.0's or even 3.2's.. the 1.2 look great for just country side shots..

the low res shots, have just been passed through the XAT optimization process..reduced them from 69 megs to 15 megs.