TVTropes Now available in the app store!
Open

Follow TV Tropes

Following

The Kitchen: all things delicious and disastrous

Go To

Recipes, experiments (successful or otherwise), food you remember from your childhood, eating out. It's all welcome here.

Euodiachloris Since: Oct, 2010
#4501: Feb 8th 2016 at 9:28:42 PM

[up]Roast potatoes and/or parsnips? Yorkshire pud? Goose fat is good with most roast veggies and eggy-bakes.

Or, proper, crispy baked potato... Prick potato, rub chosen fat on the surface with salt, leave to cook on medium-low for ages until crispy goodness and fluffy insides...

edited 8th Feb '16 10:26:41 PM by Euodiachloris

KyleJacobs from DC - Southern efficiency, Northern charm Since: Mar, 2011 Relationship Status: One True Dodecahedron
#4502: Feb 8th 2016 at 10:02:39 PM

[up]Ok, seriously? I know you Brits love your goofy food names, but what on earth is an eggy bake?

Although that potato thing does make me want to try making my own latkes...

Euodiachloris Since: Oct, 2010
#4503: Feb 8th 2016 at 10:22:35 PM

[up]Not a specific thing: "something you bake which has eggs in it". Like "eggy bread" is another name for French toast.

Examples of eggy bakes: the aforementioned Yorkshire puddings, toad in the hole, millet souflé (well, any souflé), eggs en cocotte, sweet or savoury baked egg custards, boboties and such. :)

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#4504: Feb 8th 2016 at 11:50:56 PM

^ SPEAK ENGLISH.

I had a massive fail of a dinner tonight. Word of caution: if you want to make stir fry using pork ribs, take the ribs out of the freezer BEFORE it's time to dice and cook them....

boyo is usually very kind and supportive. Even he was like "sometimes, you've just gotta know when to pick up the phone and order a pizza".

Hopefully that won't be tomorrow...Brielle has gotten it into her pretty little head that we are going to make a savory fish and carrot soup tomorrow...

Doodles
Euodiachloris Since: Oct, 2010
#4505: Feb 9th 2016 at 12:16:39 AM

[up]"En cocotte" — "cooked in ramkins or handle-less mugs". Like "en papillotte" is "cooked in paper/foil/thin pastry".

Don't blame me: blame English having a French thing like, since, forever. tongue

edited 9th Feb '16 12:18:10 AM by Euodiachloris

KyleJacobs from DC - Southern efficiency, Northern charm Since: Mar, 2011 Relationship Status: One True Dodecahedron
#4506: Feb 9th 2016 at 1:50:11 AM

Ah, ok. I was assuming you meant frittatas. One more reason I should buy some ramekins, I guess...

EDIT: Ok, hold the fucking phone. You know what biltong is?!

edited 9th Feb '16 1:53:14 AM by KyleJacobs

Euodiachloris Since: Oct, 2010
#4507: Feb 9th 2016 at 3:37:14 AM

[up]Well, ja... I should hope so, China. smile I also know what not to cook on a braai (hotdogs and hamburgers are a waste of good thornwood).

I grew up in East London... upon Buffalo. wink Oh, and Nahoon. tongue

edited 9th Feb '16 3:39:19 AM by Euodiachloris

KyleJacobs from DC - Southern efficiency, Northern charm Since: Mar, 2011 Relationship Status: One True Dodecahedron
#4508: Feb 9th 2016 at 2:02:23 PM

How the hell did that migrate from South Africa to east London?

Euodiachloris Since: Oct, 2010
#4509: Feb 9th 2016 at 2:44:33 PM

[up]This East London. On the Buffalo and Nahoon Rivers... The Gonubie River doesn't count, even though it's part of the wider Buffalo City Metro Municipality. smile

edited 9th Feb '16 2:46:16 PM by Euodiachloris

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#4510: Feb 9th 2016 at 8:19:53 PM

Presenting Babesie's first recipe! Tawny Scrawny Carrot soup:

1 bag baby carrots into a stock pot. 1 cup mushrooms in the pot. Water to cover (or broth, I just added bullion). Salt, black pepper, paprika, thyme, basil and three bay leaves. Simmer on low for as long as you can, then purée in blender (here is where I wished for an immersion blender but alas. I don't have one). Heat and eat. I've tasted it and so far it's definitely delish. Make a really nummy vichyzoisse. (Euo? French for cold soup?)

Doodles
Euodiachloris Since: Oct, 2010
#4511: Feb 9th 2016 at 8:55:37 PM

[up]Nope: the French define a soup more by its consistency and the base ingriedents that get it that way, not the temperature it's served at. Sorry.

Oh, found this: Sunshine Soup. Looks very like a recipe my mum got me hooked on as a kid. The orange-carrot-ginger thing just appealed. Warning: avoid white or cream carpets — it stains like the devil if, say, a bowl, a kid and a dog have a slight... collision. wink

Actually... That site looks like a good browse...

edited 9th Feb '16 9:03:02 PM by Euodiachloris

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#4512: Feb 9th 2016 at 9:31:46 PM

Found it: Vichyssoise

Thick creamy soup. generally served cold. Thats what this was. Scrumptious! gonna have more on some bread in the morning.

Doodles
TParadox Since: Jan, 2001 Relationship Status: The captain of her heart
#4513: Feb 10th 2016 at 9:34:08 AM

I think Vichysoisse is literally "sauce in the style of the town of Vichy". Well, that would be more like "soisse a la mode du Vichy".

English calls soups sauces sometimes too. There's a line in a Poirot episode (might be in the book) where Poirot asks a waiter "What is this... 'Brown Windsor Sauce'?" "Well, it's soup sir. Brown soup. From Windsor."

I believe that's called "reading the label for the customer."

edited 10th Feb '16 9:34:24 AM by TParadox

Fresh-eyed movie blog
Ozbourne Part-Time Omen of Death from if it fits, I sits (Edited uphill both ways) Relationship Status: Crazy Cat Lady
Part-Time Omen of Death
#4514: Feb 27th 2016 at 3:08:27 PM

Tried cooking chicken in my toaster oven tonight (usually I use the regular oven or pan-fry it). Turned out great; tender and juicy and everything. I coated it in corn flake crumbs seasoned with black pepper, sage, and basil.

Much easier than waiting for the oven to preheat, but not as easy as pan-frying.

Had it with some potato wedges and spinach.

Stupid doomed timeline...
OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#4515: Feb 27th 2016 at 7:24:17 PM

My toaster oven died in a cloud of white smoke and chemical smell. I miss it.

Doodles
Ozbourne Part-Time Omen of Death from if it fits, I sits (Edited uphill both ways) Relationship Status: Crazy Cat Lady
Part-Time Omen of Death
#4516: Feb 28th 2016 at 7:19:20 AM

Ouch. I feel you there; I use mine for so many things.

Stupid doomed timeline...
MajorTom Since: Dec, 2009
#4517: Mar 5th 2016 at 12:36:54 PM

Currently enjoying leftover General Tso's chicken and rice I made on Wednesday. It came from a box (Innov-Asian brand from Wal Mart) but hey I've had it made for realsies before and it's awesome stuff.

Now if only I could learn a recipe to make it from scratch.

edited 5th Mar '16 12:37:30 PM by MajorTom

TuefelHundenIV Night Clerk of the Apocalypse from Doomsday Facility Corner Store. Since: Aug, 2009 Relationship Status: I'd need a PowerPoint presentation
Night Clerk of the Apocalypse
#4518: Mar 5th 2016 at 12:43:45 PM

I have find something to do with the bone and skin chicken breasts in the fridge. Kind of tired of just rice, meat, veg approach. So maybe egg noodles/rolls, and a veg?

Tapioca pudding attempt was a fail from the online recipe. It tasted right but the result was more like soup. Maybe I should just stick the easy tapioca pudding stuff.

Who watches the watchmen?
Bur from Flyover Country (Living Relic) Relationship Status: Having tea with Cthulhu
#4519: Mar 5th 2016 at 12:52:00 PM

Coq au vin is my go to for "too much chicken in the fridge".

edited 5th Mar '16 12:52:15 PM by Bur

TuefelHundenIV Night Clerk of the Apocalypse from Doomsday Facility Corner Store. Since: Aug, 2009 Relationship Status: I'd need a PowerPoint presentation
Night Clerk of the Apocalypse
#4520: Mar 5th 2016 at 2:10:49 PM

Huh sounds interesting I will have to see if we have the stuff at home for it. Also makes me think I should consider the crock pot with some taters, carrots, and something else in it.

A see also link led me to this. Which looks exactly like what I am looking for sans ketchup. I would rather use tomato paste. I need to do a grocery run though for the taters and carrots.

Thanks for the brain poke Bur.

edited 5th Mar '16 2:15:38 PM by TuefelHundenIV

Who watches the watchmen?
Euodiachloris Since: Oct, 2010
#4521: Mar 5th 2016 at 2:27:33 PM

Casseroles are your friends. Bung everything in a dish, being careful only about proportion of liquid to meat and starchy things, but don't fuss about the precise ingredients as long as the stock and seasoning is OK. Leave on medium-low until it starts smelling fantastic. wink

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#4522: Mar 5th 2016 at 9:07:03 PM

M Ajor, Probably just marinade the chicken in soy, honey and ginger, then pan fry with rice, eh?

Doodles
KyleJacobs from DC - Southern efficiency, Northern charm Since: Mar, 2011 Relationship Status: One True Dodecahedron
#4523: Mar 8th 2016 at 12:49:24 PM

Anyone have tips on getting a little more of that spicy garlic flavor into an aglio e olio sauce?

Leradny Since: Jan, 2001
#4524: Mar 11th 2016 at 6:00:10 PM

Chicken adobo! Marinate a pound of chicken in 1/2 cup of soy sauce and 1/2 cup of vinegar for half an hour—great for defrosting chicken, too—then simmer it with a couple vegetables of choice for forty-five minutes with a bayleaf, a couple cloves of minced/mashed garlic, and some peppercorns.

And then pour it over some rice.

edited 11th Mar '16 6:00:50 PM by Leradny

TuefelHundenIV Night Clerk of the Apocalypse from Doomsday Facility Corner Store. Since: Aug, 2009 Relationship Status: I'd need a PowerPoint presentation
Night Clerk of the Apocalypse
#4525: Mar 14th 2016 at 12:52:31 AM

Kyle: A quick peek at the recipe you might carefully add a bit more of the flavour you are looking for a little bit at a time and taste it until you get the flavour right then note the quantity you added to the original recipe you were using.

The slow cooker chicken meals were reasonably successful. The first one I tried used skinless and boneless but it was tasty. It used lots of soy sauce, garlic, tomato paste(in place of ketchup), and some vinegar with other seasonings to slow cook. The chicken cooked a little too long and was a little bit dry but otherwise tasty when served over rice.

Round two went much better. About 4 cups of broth, an olive oil and seasoning soak for the chicken that went into the cooker with it including that tasty lemon pepper stuff, a single white onion chopped up, several small red potatoes quartered, and a few cups of baby carrots.

The three bone in breast chicken breasts were perfect at about 4 hours with the meat falling off of the bone on the smaller one and mostly falling off the bigger ones. Veggies were all done perfectly. I used the left over broth and made an abundance of chicken gravy, and then boiled up some egg noodles to serve it all over with a side string beans.

edited 14th Mar '16 7:17:04 PM by TuefelHundenIV

Who watches the watchmen?

Total posts: 4,758
Top