Cookin again
- Thread starter Dannyalcatraz
- Start date
There’s all kinds of curries out there. I haven’t had Japanese ones, but I have had Jamaican ones, and they’re definitely different from Indian ones
overgeeked
Open-World Sandbox
Made gazpacho soup last night for dinner tonight.
Spanish Gazpacho Soup
Serves 2-4
1 lbs ripe roma tomatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 cucumber
1 green onion
2 garlic cloves
1 slice of crusty bread
1 tbsp sherry vinegar or red wine vinegar
2 tbsp olive oil
salt and pepper to taste
Wash your veg.
Peel the cucumber. De-seed the peppers. Core the tomatoes. Dice the veg and bread.
Throw everything in a bowl. Mix it well, cover with plastic wrap, and put in the fridge overnight.
A few hours before dinner throw the mix into a blender and puree it until smooth. Salt, pepper, and additional olive oil to taste. Blend it some more. Pour it back into the bowl, cover, and put back in the fridge until dinner.
Serve with leftover diced veg, a splash of olive oil, and some freshly toasted crusty bread.
Yes, it's soup served cold.
If you don't like the taste of cucumber, you'll want to at least halve the amount as the cucumber can easily overpower the other flavors.
Spanish Gazpacho Soup
Serves 2-4
1 lbs ripe roma tomatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 cucumber
1 green onion
2 garlic cloves
1 slice of crusty bread
1 tbsp sherry vinegar or red wine vinegar
2 tbsp olive oil
salt and pepper to taste
Wash your veg.
Peel the cucumber. De-seed the peppers. Core the tomatoes. Dice the veg and bread.
Throw everything in a bowl. Mix it well, cover with plastic wrap, and put in the fridge overnight.
A few hours before dinner throw the mix into a blender and puree it until smooth. Salt, pepper, and additional olive oil to taste. Blend it some more. Pour it back into the bowl, cover, and put back in the fridge until dinner.
Serve with leftover diced veg, a splash of olive oil, and some freshly toasted crusty bread.
Yes, it's soup served cold.
If you don't like the taste of cucumber, you'll want to at least halve the amount as the cucumber can easily overpower the other flavors.
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Zardnaar
Legend
Marinading some beef. Doing a beef Satay on rice for dinner. Getting colder.
Started going back to an old favorite. Not generally a fan of steak or schnitzel unless it has peppercorn sauce.
Said schnitzel and peppercorn sauce. One if vest I've had it was great.
Wife had this.
Washed down with.
This one's mine though. Cooked her an eggs bene in the weekend, kicking her out of the kitchen tonight. No women allowed in kitchen!!!!!
Started going back to an old favorite. Not generally a fan of steak or schnitzel unless it has peppercorn sauce.
Said schnitzel and peppercorn sauce. One if vest I've had it was great.
Wife had this.
Washed down with.
This one's mine though. Cooked her an eggs bene in the weekend, kicking her out of the kitchen tonight. No women allowed in kitchen!!!!!
Zardnaar
Legend
Blast from the past.
Very similar to what we used to eat in the 1980s. Difference is our peas are not mushy and cabbage is a different colour.
Apart from that just as revolting as what we had. Big plate of food for $10 USD approx though. Beyond that horrible "shudders".
Gravy on chips. What an atrocity. Ruining perfectly good chips. Addtional evidence on my food theory.
Once we recolonize and annex the UK we'll have to show them nice food. Poor bastards.
Very similar to what we used to eat in the 1980s. Difference is our peas are not mushy and cabbage is a different colour.
Apart from that just as revolting as what we had. Big plate of food for $10 USD approx though. Beyond that horrible "shudders".
Gravy on chips. What an atrocity. Ruining perfectly good chips. Addtional evidence on my food theory.
Once we recolonize and annex the UK we'll have to show them nice food. Poor bastards.
payn
Glory to Marik
Canadians love it.
Jahydin
Hero
Zardnaar
Legend
Canadian that's different
CleverNickName
Limit Break Dancing (He/They)
I almost posted this in the Pineapple Express thread, but reconsidered at the last moment.
Now I know you've heard of Pineapple Upside-Down Cake; it's an American classic. But did you know that you can make any canned fruit into an "upside-down cake"? It's true! You don't even need a separate recipe; just swap out your fruit of choice for the pineapple. You'll still cream the butter and sugar together, still drain the canned fruit and reserve the syrup, still arrange the fruit in the skillet, etc. Sure, you can experiment with complementary spices if you want, or not, but the process is always the same.
The classic: canned pineapple and maraschino cherries:
But how about canned peach slices:
Why not pears? (and add a pinch of nutmeg?)
Wanna get weird with it? Canned fruit cocktail works too!
Maybe you don't like canned fruit?
Maybe you'd prefer fresh or frozen?*
No worries, cherries have you covered!
Or strawberries; they're gonna be in season soon...
*fresh/frozen fruit doesn't have any syrup, obviously. If the cake recipe calls for adding the fruit juice/syrup, you'll need to macerate the fruit with a bit of sugar first. It's an added step, and it's a bit of a hassle, but it is so worth the trouble.
Let's get those summertime cakes in the oven!
Now I know you've heard of Pineapple Upside-Down Cake; it's an American classic. But did you know that you can make any canned fruit into an "upside-down cake"? It's true! You don't even need a separate recipe; just swap out your fruit of choice for the pineapple. You'll still cream the butter and sugar together, still drain the canned fruit and reserve the syrup, still arrange the fruit in the skillet, etc. Sure, you can experiment with complementary spices if you want, or not, but the process is always the same.
The classic: canned pineapple and maraschino cherries:
But how about canned peach slices:
Why not pears? (and add a pinch of nutmeg?)
Wanna get weird with it? Canned fruit cocktail works too!
Maybe you don't like canned fruit?
Maybe you'd prefer fresh or frozen?*
No worries, cherries have you covered!
Or strawberries; they're gonna be in season soon...
*fresh/frozen fruit doesn't have any syrup, obviously. If the cake recipe calls for adding the fruit juice/syrup, you'll need to macerate the fruit with a bit of sugar first. It's an added step, and it's a bit of a hassle, but it is so worth the trouble.
Let's get those summertime cakes in the oven!
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