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.

DemonSharkKisame Since: May, 2009
#2276: Dec 7th 2012 at 11:00:00 PM

I think I set a personal record today for the fastest I've ever wolfed down a burrito. To make a long and annoying story short: couldn't eat for a good bit of today thanks to needing blood work done, finally got done around 4:00 PM, proceeded to wolf down a five-layer burrito from Taco Bell in under a minute (and I don't even like the five-layer that much, I'm more of a burrito supreme kind of person... or, if I feel like it, I add salsa to a pair of chicken burritos).

OriDoodle Mom Lady from East of West Since: Nov, 2010 Relationship Status: Consider his love an honor
#2277: Dec 8th 2012 at 12:32:19 AM

Monkey bread is awesome stuff.

Doodles
LoniJay from Australia Since: Dec, 2009 Relationship Status: Pining for the fjords
#2278: Dec 8th 2012 at 12:51:27 AM

I'm making gingerbread people to sell at church. My mother says that gingerbread is my 'thing' now tongue She took some of my previous batch of stars to work and apparently they went down well.

I also tried out a recipe for toad-in-the-hole the other day. You know, that British dish with the batter and the sausages. I think it turned out rather well, even if my siblings wanted to smother it in tomato sauce.

Be not afraid...
Euodiachloris Since: Oct, 2010
#2279: Dec 8th 2012 at 5:11:50 AM

[up]Your siblings need shot. Brown sauce (HP Sauce) goes with Toad-in-the-Hole (old, old argument, this: some people are die-hard Red Sauce fans). Well, that and onion gravy (no fight over this bit). wink

There are actually three main wings of the Sauce Theory: Red, Brown and No-Sauce-At-All. For some dishes, you can add a Mustard side (not called Yellow Sauce, paradoxically enough). wink

Um: it's Britain... We find the weirdest things to play-fight over.

edited 8th Dec '12 5:14:02 AM by Euodiachloris

Lightningnettle Nettle Since: Apr, 2012 Relationship Status: Shipping fictional characters
Nettle
#2280: Dec 8th 2012 at 8:00:29 PM

If you make sufficient custard, with no egg whites, then you have enough whites to make an angel food cake. Angel food cake with custard is edible. I like strawberry jam with both as well.

Madrugada Since: Jan, 2001
#2281: Dec 8th 2012 at 9:42:54 PM

I think I had the same squid salad tonight that 'cat talked about here, or something very close to it, considering the restaurant I was at is Thai and Laotian rather than Korean, and dear god it was magnificent! I ordered it because I remembered her talking about it. The owner was so pleased; she said it doesn't get ordered a lot, because most folks around here seem squid-shy. I got it at medium spice level, and it was just teetering on the edge of "too spicy", but didn't quite tip over the edge.

edited 8th Dec '12 9:45:07 PM by Madrugada

blackcat Since: Apr, 2009
#2282: Dec 9th 2012 at 6:11:47 AM

I am so glad you liked it Maddy. I love it.

Madrugada Since: Jan, 2001
#2283: Dec 9th 2012 at 6:57:02 AM

I looked up the name: yum pla muk. If you ever make it over here, Kong's is on the list of places we go eat. They also make a duck noodle soup that is a) to die for, and b) enough for three meals.

edited 9th Dec '12 7:02:02 AM by Madrugada

blackcat Since: Apr, 2009
#2284: Dec 9th 2012 at 7:36:58 PM

I am fascinated by the fact that I can put a little oil in a pan, heat it and put a dried pepper in it and the pepper will swell up like a fresh pepper. Then after blistering the skin I can peel it like a roasted fresh pepper. That is magic.

Leradny Since: Jan, 2001
#2285: Dec 10th 2012 at 6:05:34 PM

I need to find an udon recipe. I devour that stuff pretty fast.

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2286: Dec 10th 2012 at 6:11:49 PM

Udon Recipe

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
blackcat Since: Apr, 2009
#2287: Dec 10th 2012 at 8:55:25 PM

I was dozing on the couch half listening to the Cooking Channel and invented a new drinking game. If you take a drink every time some one says beautiful on the Cooking Network, you would die. Or at least get very drunk very quickly depending on the chef.

Madrugada Since: Jan, 2001
#2288: Dec 11th 2012 at 11:04:30 AM

^ True dat.

Hmmm. Chicken Tortilla soup tomorrow. What to make, what to make?

edited 11th Dec '12 11:05:02 AM by Madrugada

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2289: Dec 11th 2012 at 11:11:43 AM

Some sort of corn bread variant would be nice.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Leradny Since: Jan, 2001
#2290: Dec 11th 2012 at 7:28:36 PM

Thanks, Shima!

My mom also got a pound of bacon. I don't know why, but I may need to find a relatively healthy way of using it up in large chunks.

blackcat Since: Apr, 2009
#2291: Dec 11th 2012 at 7:46:43 PM

[up]Spinach salad: Spinach, chopped raw cauliflower, fresh mushrooms, hard boiled eggs, bacon and sunflower seeds. Often served with a hot bacon dressing but I like bleu cheese.

edited 11th Dec '12 7:47:03 PM by blackcat

shimaspawn from Here and Now Since: May, 2010 Relationship Status: In your bunk
#2292: Dec 11th 2012 at 7:50:35 PM

[up][up] Bean soup. Use multiple types of beans, a can of crushed tomatoes, some mirepoix, and bacon. Season to taste. Makes a great bean soup. Lentils are very healthy.

Reality is that, which when you stop believing in it, doesn't go away. -Philip K. Dick
Euodiachloris Since: Oct, 2010
#2293: Dec 12th 2012 at 4:49:08 AM

Some healthier than others, but... here. Warning: pop-up central. tongue

Savoury breads are certainly a different way to do bacon, if you don't want to do the same thing, day in, day out. wink

edited 12th Dec '12 4:50:26 AM by Euodiachloris

Leradny Since: Jan, 2001
#2294: Dec 13th 2012 at 6:17:34 PM

Right now I'm trying out a plain bread recipe and hoping I come up with something reasonably edible. For the third time. Baking is not my strong suit at all.

Euodiachloris Since: Oct, 2010
#2295: Dec 13th 2012 at 6:30:38 PM

I must admit... I'm more of a pastry cook, myself. <_< Bread and cakes can sometimes be a bit hit-and-miss with me. I blame the flat-inherited, rather temperamental electric oven I can't get rid of as it's in the contents list of the rent agreement (but, oh... I dream of doing so, sometimes). tongue

edited 13th Dec '12 6:31:11 PM by Euodiachloris

Madrugada Since: Jan, 2001
#2296: Dec 13th 2012 at 6:32:59 PM

What has happened the other times, Lera? Maybe I can help...

Leradny Since: Jan, 2001
#2297: Dec 13th 2012 at 6:38:23 PM

They all turn out burnt on the bottom, which makes me think it's an oven problem.

For this batch I am even less optimistic. I'm using a new brand of yeast and it didn't foam even after I let it sit for twenty minutes in room-temperature water. It's Rapunzel's RIZE yeast.

Leradny Since: Jan, 2001
#2298: Dec 14th 2012 at 8:44:13 AM

Despite my doubts, the bread doubled overnight. Second rise is happening now. Then I'll bake it in two pie tins to compensate for the hot bottom burner and to achieve a nice round artisan-bread shape.

edited 14th Dec '12 8:45:05 AM by Leradny

Madrugada Since: Jan, 2001
#2299: Dec 14th 2012 at 10:20:35 AM

Where do you have the rack in the oven? If it's too low, you'll get burnt bottoms. It should be as close to in the center as possible.

Leradny Since: Jan, 2001
#2300: Dec 14th 2012 at 11:13:58 AM

I did put the racks in the center both previous times. Maybe I should put this loaf in the top third instead.

edited 14th Dec '12 11:14:53 AM by Leradny


Total posts: 4,758
Top