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COOKING CHAT; yum yums.
Topic Started: Oct 28 2013, 08:12:44 PM (1,335 Views)
Tommybabes PWP. x
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so I was thinking:

dried borlotti beans soaked over night, with diced potato and Italian sausage(with fennel) cooked in a pasta sauce. of which started of with a garlic, onion and herb base.

serve with some small pasta "al dente".

BADABING :cookiemonster:
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Agent
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Good idea, keep this thread alive.

I'm looking for a way to use lentils in baked pasta, if anyone has any advice.
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Tommybabes PWP. x
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Medulla Oblongata
Oct 28 2013, 08:22:41 PM
Good idea, keep this thread alive.

I'm looking for a way to use lentils in baked pasta, if anyone has any advice.
maybe try a fusion indian style lentils like Daal, mixed into the pasta, with perhaps pork to help balance it out??? use some mozzarella to help neutralise and bind everything together???

or perhaps a fish based recipe (of the top of my head ] if it's disgusting my bad):

olive oil in the pan, garlic and onion and some of those little anchovies (for a deep and salty flavour)
then pre-cook the lentils add them to the mix, get some kinda white fish. and also you're pasta.

use perhaps mozzarella to bind it, and also maybe little bit of parmesan, don't forget to taste as you go seasoning it along the way.
Edited by Tommybabes PWP. x, Oct 28 2013, 08:32:59 PM.
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Jassassino
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Avocados at law.

So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
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Rooster
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Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
I've always used bacon grease.
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DrEdArgon
May 1 2014, 08:56:41 PM
She had some mental problems and was locked away in mental health facility (or torture prisons in her words) approx. every six months for weeks, sometimes months. Let me see if I can find some pictures of those cats.

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Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
You probably used way too much butter. When I make scrambled eggs I always use very little oil or butter. Just so that the bottom of the pan is slightly greased. Eggs are initially liquid anyway, so the risk of burning it is quite low. Unless you don't know what you're doing ofcourse.
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Jassassino
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W32.Aphex@mm
Oct 28 2013, 10:05:36 PM
Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
You probably used way too much butter. When I make scrambled eggs I always use very little oil or butter. Just so that the bottom of the pan is slightly greased. Eggs are initially liquid anyway, so the risk of burning it is quite low. Unless you don't know what you're doing ofcourse.
Some shitty guide told me to use two tea-spoons of butter, which confused the fuck out of me(Because for one, you normally say 'Nobs of butter' and two, who even cuts butter with a teaspoon?) so next time I'm just going to use a small bit, I want to get good at cooking this with butter instead of oil because it's meant to taste nicer. ~
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Rooster
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teaspoon is a measurement we use in the US.
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DrEdArgon
May 1 2014, 08:56:41 PM
She had some mental problems and was locked away in mental health facility (or torture prisons in her words) approx. every six months for weeks, sometimes months. Let me see if I can find some pictures of those cats.

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Shackleford
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W32.Aphex@mm
Oct 28 2013, 10:05:36 PM
Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
You probably used way too much butter. When I make scrambled eggs I always use very little oil or butter. Just so that the bottom of the pan is slightly greased. Eggs are initially liquid anyway, so the risk of burning it is quite low. Unless you don't know what you're doing ofcourse.
This guy knows the egg deal.

Best scrambled eggs have a good deal of brown to em. Can't stand runny or wet eggs. I also put a bit of salt and a shitload of pepper in while I'm whipping the eggs.
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DrEdArgon
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Yeah, pretty much the same when doing those eggs. And as for that brown thing - I try to get them off the pan before "good deal" of brown shows up, usually just little bit - depending if I'm doing something else on the pan or not.

@ Rooster - we use teaspoon as well.
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Rooster
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ManPie
Nov 4 2013, 05:25:10 PM
W32.Aphex@mm
Oct 28 2013, 10:05:36 PM
Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
You probably used way too much butter. When I make scrambled eggs I always use very little oil or butter. Just so that the bottom of the pan is slightly greased. Eggs are initially liquid anyway, so the risk of burning it is quite low. Unless you don't know what you're doing ofcourse.
This guy knows the egg deal.

Best scrambled eggs have a good deal of brown to em. Can't stand runny or wet eggs. I also put a bit of salt and a shitload of pepper in while I'm whipping the eggs.
I've always put a splash of milk in while beating the eggs, keeps them fluffy. Also I don't use butter or oil, I use bacon grease. I don't add salt or pepper while cooking them, that's best done at the table imo.

Edit:@ Dr. Ed: I thought "nobs of butter" sounded strange.
Edited by Rooster, Nov 4 2013, 06:08:10 PM.
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DrEdArgon
May 1 2014, 08:56:41 PM
She had some mental problems and was locked away in mental health facility (or torture prisons in her words) approx. every six months for weeks, sometimes months. Let me see if I can find some pictures of those cats.

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Shackleford
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1 bloop of milk per egg is my way. Everyone should know what a bloop is. Just a quick little pour, a half second bloop.
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Tommybabes PWP. x
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in my head bloop does make more sense than say 25ml same with splash of milk acc.

OT- anyone tried bacon with syrup??? In my head it sounds strangely delicious, though it might not be.
Edited by Tommybabes PWP. x, Nov 6 2013, 09:18:44 PM.
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Jassassino
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Never, but I remember trying syrup and sugar sandwiches when I was younger. Very sweet. Another combination like that is apples and smoked cheese, some old woman recommended it to me in a shop when I was buying cheese and so it's turned out to be a favourite combination.

Anyone got any tips for making other resources/substances(Like, mushroom, sausage, etc.) stay in an omelette? Mine always seem to just, flop out?
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Agent
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Jassassino
Nov 6 2013, 09:28:26 PM
Anyone got any tips for making other resources/substances(Like, mushroom, sausage, etc.) stay in an omelette? Mine always seem to just, flop out?
I just fry that stuff first, and then pour the omelette mixture in over that.
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NateDog
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We have arrived.
For some reason when I'm unable to eat when ill I gain the desire to cook or bake. So I'm going to be trying this weekend to cook some Indian foods since it's something I'd like to know how to do, namely samosas, pakoras and onion bhajis (all vegetarian so vegetables only).

Heading in to pick up the majority of the stuff I need for it tomorrow after college probably. I'm normally dire at cooking because I'm so lazy so I hope but don't exactly expect.
Watch this space.
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Shackleford
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If you can't figure out what a bloop is, you don't have/deserve a penis.
Edited by Shackleford, Nov 7 2013, 07:02:06 AM.
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Gene
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Rooster
Oct 28 2013, 09:11:01 PM
Jassassino
Oct 28 2013, 08:35:14 PM
So I tried cooking Scrambled eggs with butter instead of oil yesterday, it turns out too much like a half-solid omelette, anybody got a fix for this or know if you need to use a specific amount of butter?
I've always used bacon grease.
Rooster knows the way!

I've recently started cooking more, being at uni 3 days a week leaves me with a lot of free time. So far I'm enjoying it, and my stuff is pretty tasty. Started off small though, I've just cooked things like chicken and potatoes, stir fry and a couple of curries (with the stir in sauce). Going to have a go at doing a joint of beef with veg' soon though I think.

I prefer my cooking to everyone else's who lives in the house though, I think it's because I actually bother using salt whilst cooking. I'll take the raised blood pressure if it means my meal is tasty.
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Bames Jond
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now this is pod racing

Curry is great, I make some tasty massaman and spicy potato corries. Just takes forever to chop everything up and get it ready so I save that for weekends.

Right now cooking some rice and beans. Cheap AND nutritious. Can't go wrong.
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Dr Strangelove
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I just got done cooking and partly consuming some Lentil Soup. (As a Vegetarian, you need your protein, and lentils have a lot of protein)
It was pretty good. This is around my fifth time making it.
Now I wouldn't call it anything special either. It keeps me alive, and that's all I need to know.

I of course took it from a recipe on the internet, but modified it. (usually for me that means I excluded some things)
Start with cutting a onion, and a carrot. (Though I buy the carrots cut, because that stuff is hard to cut as it is)
Pretty sure I don't know the proper way to cut an onion, I peel it, then chop it to bits. Though perfection isn't expected.
Dab of Veggie Oil in a Pot, throw the cut Onion and carrot in, and fry um for about 5 minutes.
I then drown it with Vegetable Broth. Followed by some Ground Thyme, Garlic, Pepper, Salt, and the actual lentils.
Stir it around and simmer for about 40 minutes. Served with Buttered Bread/Toast.

That, and I'll have left overs.
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