What's cooking?

Trevize

Verily said:

I've not baked in ages, so I decided to give a go at making an apple streusel coffee cake. It didn't turn out looking all too pretty, but it's delicious and that's what counts!

And here you were worried. Looks amazing. Send me some, plzkthxbai.

Skye

Nom nom baked chicken thighs.

Trim some of the fat off but leave the skin.

Just mix the juice of one orange with one tablespoon of honey and three tablespoons of light soy sauce.

Add mixed herbs to your taste.

Marinate thighs for about 2-3 hours or longer.

Place arrange meat skin-side up on a foil-lined tray and gently dab the skin dry and rub with salt. Bake for half an hour at 190 degrees or until skin is browned.

Nomnomnom.

Silas

That looks frightening.

Trevize

Skye said:

Bake for half an hour at 190 degrees or until skin is browned.

I just realized you meant Celsius. Was very concerned and confused for a moment!

Peak

Today I made chicken pasta salad:

Trilliana

Bon bao again... with bacon in it

Achilles

I'll post some recipes of mine later this week but this is all you really need to make edible food.

Eilona

I made chocolate cheesecake! I got a slice before @Kyriella told me this thread exists, sorry.

The recipe is as follows...

Ingredients:
200g chocolate biscuits (I used bourbons, cream filling and all!)
50g butter
300g cream cheese
200ml whipping cream
100g dark chocolate
1 tbsp brown sugar

Method:
1. Put all the biscuits in a zip-lock bag and smash them up with a rolling pin. You don't want any big pieces in there.
2. Melt the butter and pour in all your biscuit crumbs. Mix it all up.
3. Pour the crumb-mixture into a loose-base or spring-form tin. Press it down firmly so you have a level, well-packed base. Put it in the fridge to set.
4. Melt the chocolate in a bain marie. One melted completely, take it off the heat.
5. Whip the cream until it forms soft peaks.
6. Add the cream cheese, chocolate and sugar and mix everything until well combined.
7. Pour the topping onto the base and smooth it out. Either return to the fridge overnight to set, or put it in the freezer for an hour to set quickly and then keep it in the fridge after that. Or you could just eat it as is, but it's a bit messy!

Iocun

Eilona said:

I got a slice before @Kyriella told me this thread exists, sorry.

Pacman approves.

Eld

The whole biscuit/cookie/cracker/whatever else translations is one of those UK<->US translations I've never been able to get quite straight. British biscuit generally means American cookie? Except digestive biscuits, which we call Graham crackers? Is that right?

Eilona

That's right, @Eld. British biscuit = American cookie. American biscuit = Something a bit like a British scone.

If a British recipe calls for digestive biscuits, you can substitute Graham crackers. Graham crackers are a bit dryer and more brittle, apparently. More cracker-like, I suppose.

Eld

Eilona said:

That's right, @Eld. British biscuit = American cookie. American biscuit = Something a bit like a British scone.

If a British recipe calls for digestive biscuits, you can substitute Graham crackers. Graham crackers are a bit dryer and more brittle, apparently. More cracker-like, I suppose.

Hm, I'd have guessed the opposite on the latter part - Graham crackers are pretty moist, for a(n American) cracker. Never had a British digestive biscuit, though, so dunno how it actually compares. I'd argue with the American biscuit -> scone version, though; what we call biscuits generally more leavened and fluffier than scones, I think.

Ourania

If a US recipe like a cheesecake calls for Graham crackers, I use digestive biscuits, or I go all posh and use Hobnobs. The closest thing we have to an American biscuit is a scone, and we don't have corn bread which REALLY grinds my gears.

Trilliana

This is the Metric recipe of the sweet cornbread that I make (I put it on top of something similar to chicken pot pie or by itself and make chili)


125 g all-purpose flour
120 g yellow cornmeal
135 g white sugar
6 g salt
15 g baking powder
1 egg
235 ml milk
80 ml vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

I hope you have the yellow cornmeal! If not- I use regular cornmeal (since I have it on hand for homemade english muffins.)

Eld

Buh? Regular cornmeal isn't yellow? You people are making me feel embarrassingly provincial.

Trilliana

Yeah, it's weird. The one bag my husband picked out isn't yellow.

Eld

Trilliana said:

Yeah, it's weird. The one bag my husband picked out isn't yellow.

Ah all right, then I'll assume it's your husband's problem rather than mine.

Ourania

We have cornmeal, I made corn dogs once. I have to say, they tasted like angels. 

Harmonia

Roasted chicken with olives and Provencal herbs, brown rice, and vanilla green beans amandine.

Trevize

Ourania said:

We have cornmeal, I made corn dogs once. I have to say, they tasted like angels. 

Best thing to do is take a large breakfast sausage and pancake batter, and make 'breakfast corndogs' without the corn. Dip in syrup!

Trevize

Trilliana said:

Yeah, it's weird. The one bag my husband picked out isn't yellow.

Eld said:

Buh? Regular cornmeal isn't yellow? You people are making me feel embarrassingly provincial.

Eh. You can get blue, white, red, or yellow cornmeal. Yellow is extremely common in the US.

Eld

Trevize said:

Trilliana said:

Yeah, it's weird. The one bag my husband picked out isn't yellow.

Eld said:

Buh? Regular cornmeal isn't yellow? You people are making me feel embarrassingly provincial.

Eh. You can get blue, white, red, or yellow cornmeal. Yellow is extremely common in the US.

The availability of colors other than yellow doesn't surprise me, just the idea that yellow wouldn't be the default.

Ourania

I can't remember if I have posted this before, but if so, it deserves it again. Mainly for @Lianca

This is my double bacon, chicken, lettuce, tomato with mayo on fresh bloomer.

Strata

Ourania said:

I can't remember if I have posted this before, but if so, it deserves it again. Mainly for @Lianca

This is my double bacon, chicken, lettuce, tomato with mayo on fresh bloomer.

PLZ STAHP. I need a bib for this drool. Is that home-made bread?

Sybilla

I made a ginger glazed ham for dinner following/adapting this recipe and it turned out absolutely delicious!

Tadah!

Teghaine

Ourania said:

We have cornmeal, I made corn dogs once. I have to say, they tasted like angels. 

I want to eat an angel now...
What do they taste like? I'd imagine sort of like a mixture between popcorn and marshmallows... Tasty, but not exceptionally filling.

Ourania

Strata said:

Ourania said:

I can't remember if I have posted this before, but if so, it deserves it again. Mainly for @Lianca

This is my double bacon, chicken, lettuce, tomato with mayo on fresh bloomer.

PLZ STAHP. I need a bib for this drool. Is that home-made bread?

Yes, my bread is home made.

And angels taste like music in your mouth.

Teghaine

Here there is a saying in Afrikaans, which is: dis soos n' engel het op my tong gepipi.
This roughly translates to: it's like an angel was on my tongue, and... Uhm... :-/ excreted liquid there :-\"

It's meant to be a huge compliment... I don't understand it though. Afrikaans expressions are weird like that... There's another about a man and an umbrella...
Anyway, back to the topic

Quite a simple dish, I think it's a traditional thing, though I'm not sure.
We call it a Bunnie Chow
You basically cut a loaf of bread in half and hollow them out.
Keep the insides
Any curry will do, I used a mutton curry with various spices, potato cubes etc.
Scoop the curry into the hollow half loaves, and eat with your fingers.

As you eat more of the curry, you tear off the top if the bead crust-shell-thing to scoop up the insides.

Wysteria

We call it Cob Loaf here. Good for picnics. Basically:

• Get a BIG round cob loaf

• Cut off top and hollow out

• Fill the inside with (common here) spinach and fetta cheese dip mixed with caramelised capsicum and herbs

• Lightly toast the spare pieces of bread and decorate around the sides of the loaf

• Put the top back on for presentation

• Take to picnic and eat.

Teghaine

Still different... I'll have to find pictures somewhere... Cursed phone doesn't let me upload any here