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Food Storage.
I've agreed to make my recipe for Bombay potatoes for some Danish visitors to my school on Friday evening. The trouble is, I will have absolutely no time on Friday to do this. The recipe just includes potatoes, a lot of spices, onion, tomato and green pepper as well as oil.
I wondered from those who may have made similar food, particularly our Asian members; how well do these things store? Could I make it on Thursday or even tonight and will it still be good? Should I refrigerate it or what? Will is store at all? And also I was wondering, will storage of it add to the overall flavour of the potatoes as they marinade? Any help would be appreciated. |
If you're cooking it on friday, you'd definitely be able to store that in something like tupperware under refrigeration for that period without any problems.
Cooking it the night before...I don't see any problems but it may not be as nice. An alternative would be a partial cook/steam of your potatoes so that if you needed to cook them on the night and wanted to make quicker work of it, they'd be partially done...in this case there would not be a great deal of difference. But yes, oil in the mix will likely coat and preserve them, while not allowing them to grey up or anything....as well as many spices having preservative quality. Just treat with care, keep airtight, keep refrigerated/dark. Some might suggest storing it in your cooking pot or something made of clay/stone, same conditions. |
Yes. The whole idea of spicing up food, came about because they needed a way to preserve food.
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BRAAAAIIINNNSSSS and more: The HDC Cookbook
I thought it would be interesting for us to each have a place to share recipe ideas. They can be lifted straight out of a book, a family recipe passed down through the generations or your own concoctions. I know we have some avid chefs on this site! I'll start with one of my favourite dishes to cook.
Bombay Aloo Now I'm sure V or Roshiq will probably find that I'm doing something wrong :p but the way I always cook this dish it turns out as a mild potato curry with a fairly thick sauce.
1) Cut the potatoes into cubes (of the size you want) and set boiling in water with 1 tsp of turmeric. You want these to be par boiled by the time your sauce is ready so leave yourself enough time. 2) Cut the onions into fairly small pieces and fry until they're JUST starting to brown. 3) Add all of the spices, the ginger and if necessary a little bit more oil. Mix and fry for another minute or two. 4) Cut the tomato into quarters and the pepper into small chunks and add them as well as the tomato puree and garlic. Continue to fry on a fairly low heat until all mixed in. 5) Add the water or base sauce. There are no exact measurements here. I just go with what I feel like at the time. You don't want to dilute all of the flavour but you want to be sure you have sauce enough to cover your potatoes. If you're using base sauce, as it's thicker you can afford to add a bit more - maybe 2 ladles. Cook this, mixing well until warm. 6) Add the potatoes to the sauce and let them cook in it until soft, then serve with a sprinkling of coriander leaf. http://a4.sphotos.ak.fbcdn.net/hphot...8_520199_n.jpg The key thing with this recipe is to not burn the spices and not dilute the spices either. I've done both of these things and it really doesn't help the dish at all. It's good to serve one as meal or a few as a side dish. I'm cooking it tomorrow for my lunch so I'll upload a picture. So come on! Let's hear your recipes! |
I'm kinda working on an actual Cannibal Cookbook PDF:
http://i15.photobucket.com/albums/a3...Cookbook-1.jpg http://i15.photobucket.com/albums/a3...Book/HUMUS.png http://i15.photobucket.com/albums/a3...Cookbook-2.jpg |
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FIVE COURSE GOURMET Evil apple bbq chicken
FIVE COURSE EVIL BBQ GOURMET MEAL
One whole chicken, sliced open at the spine two cups PURE apple juice one cup of fave BBQ sauce five med. sweet potatoes washed halved leave skin on garlic clove peeled 2 tablespoons real butter cut into small pieces SEA salt and fresh ground pepper roasting pan with lid CUT, rinse, and pat dry chicken. cut off tail and remove excess fat, place in roasting pan, skin side up. salt and pepper chicken and rub salt/pepper mix on by hand. carefully Separate skin from meat with fingers, leaving intact at bottom edges. (like a face lift) insert butter chunks and garlic all over between skin and meat getting down to leg and thigh and up on breast and wing. close skin at top with wooden toothpicks to keep juices in. add apple juice to pan and BBQ sauce stir slightly til mixed add sweet potatoes around chicken, salt and pepper potatoes BAKE at 425 for fourty-five minutes then reduce heat to 325 and bake an additional fourty minutes and check for browning. bake until skin reaches desired level of browning(golden brown)can remove lid to help brown Allow closed pan to settle for ten minutes after removing from oven remove chicken and taters from pan onto plate. drain off pan juices into heat resistant container and allow fat to rise. spoon off excess fat from liquid and use liquid as a thin gravy. cut chicken into quarters keeping wing on breast and leg on thigh. MORE COURSES OF FCG EVIL BBQ MEAL CANNED TURNIP GREENS(serves two) one can turnip greens into med saucapan or MW add one tablespoon of real butter salt and pepper to taste splash of brown vinegar cook over med heat til steaming stir and serve CANNED PEACHS OR PEARS WITH CANNED STRAWBERRIES with whipped cream place cans in freezer for thirty minutes layer of P or P then a layer of S in bowls top with WC serve in small bowls apart with meal ENJOY! |
That sounds pretty damn awesome! What sort of thing would you serve that with, or are the potatoes usually enough?
And I uploaded a photo of the Bombay Aloo /\ |
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I loke that Elvis Autopsy report - I think finding that sparked the idea... And I do remember V talking about Indian food here a lot. He did a great thread with some amazing photos.. Damn I'm hungry now.. |
I will ignore ferrets obvious KKK comments. And tell you people the bestest most cheapest , cheapest recipe i invented.
Sausage. (Any sort you like ) Pasta (anysort you like ) Pasta sauce ( any flavour you like) Boil sausages, drain.(You can leave the sausages whole or cut up into pieces. I normally leave whole, when there are a lot of people, that way i know we all get the same amount of sausages. But i prefer them cut up.) boil pasta, drain. mix sausages and pasta together add sauce, stir through over stove until as hot as you like, serve. Aww memories from my poor younger days. |
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And yeah, I think I definitely need to make some sort of meal now :D |
something green
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I like turnip greens or baby peas or any thing green and maybe some fruit on the side. |
I don't really want to contribute, my shit takes too long to type...feel free to use any of my past stuff you can dig up though.
Just thought I'd mention something that's nice, refreshing and unusual: Fresh watermelon, with finely sliced (fresh) kaffir lime leaves, a drop or two of lemon juice, and freshly ground pepper. Nice to eat, or great to blend/drink with vodka. |
Columbia Potato
5 potatoes cream spices 2 eggs One package of minced meat two table spoons of butter. Peel and boil the potatoes in a pot with a bit of salt. Once they have become soft remove the water and crush them until you have meshed potatoes. Add some spices and cream and work on it until it is fluffy. Fry the minced meat and part it into little pieces in the pan add salt and pepper. Boil the egg and chop it up into bits. Take a pot, the kind you can put in the oven, a lasagna pot would be perfect, add half the potato to the bottom of the pot, then add the meat and most of the egg, then put the rest of the potato on top of that, decorate with the rest of the eggs. Bake this on about 200c for about 20 minutes, the potato on top is supposed to become golden. Serve hot with a good salad. |
Hobo Hotdog Mac & Cheese Surprise:
Ramen noodles, of corse crushed and over cooked to make soft, very lite broth if any once cooked, add cheese until....well cheesy add cooked and chopped hot dogs Poor mans dinner..... Somethin tells me there could be an entire Ramen Noodle Cookbook thread...... |
Ugh!
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Have gotten away from most processed and prepackaged foods in favor of more healthy and natural types of foods. GRAIN FED beef is very bad for you(cancers) while GRASS FED beef is a more healthy alternative, yet I still cannot afford a big juicy steak(yum!) so instead I eat more fish and chicken and veggies and fruits and rices. (NO PASTA or wheat products) I do miss my garlic bread. |
I just cooked That EVIL CHICKEN AND REVAMPED THE RECIPE
Hi all you voracious eaters!
Added a few details and revamped the recipe of "the EVIL CHICKEN BBQ" to make for a better all around meal Last night I cooked my recipe and found that one MUST adjust cooking time for your BIRD. smaller birds, less cooking time; larger birds, more cooking time. Simple; yes? I like my yard-buzzard (CHA-COCK!) cooked well; so it's falling off the bone but, not so the breast is dry. Being white meat, the breast tends to dry out faster than the dark meat. When use-ing the oven; make sure the size of your yard-buzzard(SQUAWK!) and the heat potential of the oven is kept in the FORMULA of cook time. All ovens cook differently, so adjust cook times accordingly. Know that the bird/taters will continue to cook for ten minutes after removing from the heat. and enjoy. |
This dish is a easy movie snack to serve when having friends over.
Sausage Snacks With Stuff You will need: A big package of sausages, any will do but this dish will do better with sausages with a bit of omph to their taste. An assortment of stuff, paprika, cheese, olives, anything you have really. A box of sweet and sour souse. A box of toothpicks. Do this: Fry the sausages and then cut them into smaller parts, cut each sausage into four or five pieces. Put each piece on a toothpick. Now add a small piece of paprika, olive, cheese, or vegetable anything really to each toothpick and put the sausage pieces nicely on a serving plate. Open the sweet and sour souse or make or buy a souse that you prefer more and you are done. |
To anyone forced to consume ramen to survive, please remember the noble banana pepper. Flavor and vitamin C for a pretty reasonable price.
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Cemetery Ice Cake
To make the home made ice: Whip egg and sugar until they are stiff, I would use perhaps 6 eggs for this, though if you are making a smaller cake you might want to go for 4. The amount of sugar you have to taste for yourself. Whip cream until stiff and then melt chocolate. To melt chocolate put pieces of cooking chocolate in a pot and put that pot into a larger pot filled with water and put it on the stove. Add cream and chocolate together. You might also want to cheat here and just use chocolate sauce. For amount 100 g of chocolate and a quarter of a liter of cream should do it. Carefully mix cream and eggs together, make sure you do not stir so rough that you loose all that nice air in the eggs. Once you have mixed the two put the bowl in the freezer. Now every fifteen minutes or so you have to stir the bowl to avoid ice crystals. Once the ice have become a rather stiff paste take it out of the freezer and place it in two square cake molds. Put these back into the freezer, check now and again that there are no ice crystals but if the ice paste was frozen enough there should not be a problem. Leave the ice in the freezer until the next day. Remove the two pieces of square ice cream from the molds carefully. Put one of a plate. Add lots of strawberry jam to it, and by lots I do mean lots, overdo it. Now plop the other cake on top of the other one, the jam should be squished out the sides and run down the cake as if it where blood. Now take some flat pieces of chocolate and cut them to resemble tombstones, the corners do not have to be exact, write RIP on the tomb stones using whatever cake decorating paste with a small opening in the tube for writing that you have and then add the tombstones randomly to the cake. You can use a bit of melted chocolate to fixate them in place, put the cake back in the freezer until it is to be served and viola you have a cemetery ice cake. |
recipes
From cheeba talking about cooking in another thread and fearonsarms digging up the "What are you eating" thread, I had a thought: is anyone interested in trading recipes? I'm always on the lookout for a good recipe.
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I'm really not much of a cook, but this is one of my absolute favorite go-to appetizers when I'm either having friends over or going over to their place. A former roommate of mine called it "Poor man's baked brie." :D
http://www.food.com/recipe/baked-bri...reserves-48907 Ingredients: 1 (8 ounce) package brie cheese , round 1/8 cup toasted almond , slices (optional) 1/4 cup apricot preserves Directions: 1 Preheat oven to 425. 2 Lightly grease cookie sheet. 3 Roll puff pastry out slightly. 4 Place cheese wheel on top (leave rind on). 5 Place preserves on top of cheese. 6 Place almonds on top of preserves. 7 Bundle Puff Pastry up and around the cheese. 8 Bake for 20-25 minutes. 9 Let cool for five minutes. 10 Serve with your favorite crackers. |
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