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Do you cook?

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Ben

Tue Mar 21 2006, 03:58AM

Vigilatny
Registered Member #17 Joined: Thu Feb 02 2006, 02:47PM
Location: NL
Posts: 158

Alfredo is cream based as far as I know. I also like me some carbonara.

Simon

Wed Mar 22 2006, 02:27AM

Registered Member #32 Joined: Sat Feb 04 2006, 08:58AM
Location: Australia
Posts: 549

My carbonara never turns out quite right.

wrote ...

Makes my mouth water just thinking about it

This thread is making mine water!

Madgyver

Wed Mar 22 2006, 03:09PM

Registered Member #177 Joined: Wed Feb 15 2006, 02:16PM
Location: Munich, Germany
Posts: 214

Simon wrote ...

My carbonara never turns out quite right.

How do you usualy try to make it?

Chris Russell

Wed Mar 22 2006, 04:45PM

... not Russel!
Registered Member #1 Joined: Thu Jan 26 2006, 12:18AM
Location: Tempe, Arizona
Posts: 1052

I love to cook. Sometimes it's not always easy to find the time, but it's almost always worth the effort. The local Chinese restaurant makes some excellent General Tso's Chicken, and none of the recipes I could find duplicated the taste. I spent a few weeks in the kitchen, working on it on and off, until I finally cracked it. It's now my signature dish. Never fails to impress.

I also do some Korean dishes that my aunt taught me how to make, as well as a lot of southern and southwestern dishes. I have my parents send me tortillas, chiles, and sauces that just can't be found in New England. It's nice to have a unique flavor, even if some of my dishes are a tad too bold for your typical Mainer. :) Noelle doesn't seem to mind that much. I'm still working on absorbing some of the local flavor... I'd like to incorporate some New England cuisine into my repertoire.

A recipe thread would be an interesting idea. However, I know that in person, people tend to carefully guard their best recipes. Maybe they'd be more willing to share if they know they aren't going to encounter their very own dish, credited to someone else, at the next pot luck.

Thingmaker3

Wed Mar 22 2006, 06:59PM

Registered Member #124 Joined: Fri Feb 10 2006, 01:30PM
Location: Portland Oregon
Posts: 35

Sadly, there are a lot of places that use flour or corstarch in their "alfredo" sauce. Makes it taste pasty and gooky to me. Yuck.

I make mine with heavy cream in a double boiler. Tillamook butter (unsalted), and egg yolk are absolute requirements. I sneak a little Romano in with the Parmesian. A pinch of fresh ground nutmeg never hurts.

Hmmm.... I may break for lunch early today...

The common tomato sauce is called "marinara."

As to a recipe thread...
"Of course I'll gladly give de rule I meks beat biscuits by,
Dough I ain't sure dat you will mek dat bread de same as I.
'Case cookin's like religion is - some's 'lected, an' some ain't,
An' rules don't no more mek a cook den sermons mek a Saint."
- Howard Weeden

I have a beaten biscuits "quickie" variation I call "damascus biscuits."

Simon

Thu Mar 23 2006, 09:14AM

Registered Member #32 Joined: Sat Feb 04 2006, 08:58AM
Location: Australia
Posts: 549

I checked my recipe book and it gives a cream-based alfredo recipe. I don't know that this Italian restaurant was on...

As to carbonara sauce, all the recipes I've come across involve cooking pasta and throwing beaten egg into it, along with bacon and oil straight from a frying pan. The egg is supposed to be cooked by the still-hot pasta and blend with the oil to make a smooth sauce.

Actually, I lied. I have achieved it a couple of times but mostly I have a cross between carbonara and scrambled egg.

FastMHz

Fri Mar 24 2006, 09:27PM

Registered Member #179 Joined: Thu Feb 16 2006, 02:08AM
Location: Hagerstown, Maryland - Close to Prime Outlets
Posts: 287

I cook...quite a bit. 6 days out of 7 I make dinner for everyone. Never with red meat, dairy or other unhealthy things. Instead I prepare soy and chicken based dishes that surprised everyone the first time they had them...and when they learned it had tofu in it they were even more surprised

I also make a great smoothie with this self-developed recipe:

Ultimate Tofu Smoothie
1 cup Tropicana Orange-Pineapple juice
2 cups frozen strawberries
1 TBS Honey
1 tsp Vanilla extract
1 pack Nasoya SILKEN tofu
1 cup Silk Very Vanilla soymilk
1 large banana
12 packets Splenda
Spike w/Coconut Rum (optional but recommended!)

Place all ingredients into powerful blender and blend until smooth and creamy!

rev

Fri Mar 24 2006, 09:34PM

Registered Member #112 Joined: Fri Feb 10 2006, 01:19AM
Location:
Posts: 48

i began cooking when i was 15 so when i moved out at 18 i had some tricks up my sleave . the cheep ingredeints such as flour, rice, pea's and beens (dry), potatos, butter, ground beef, ramen, pasta, ham, chiken dark meat, ect... enabled me to have biscuts (with or without gravy), gravy, potato soup, pea soup, any soup, stir fry, spegeti, ect...

when i wasn't to worn out from work i would make bread and incorporate more steps in fabrication of a meal and such. you can have some nice filling meals for cheep with some basic ingredents but you have to work for it.

now (12 years later) i have more money to work with and a propane grill (i love that thing!).
i enjoy steamed or stir fried vegitables with most of my meals and some form of animal flesh grilled or baked to perfection. my flesh intake is ~50% fish ranging from cheep to more costly types (mmmm tuna steaks on the grill) and i often make a suace for the cheeper fish to swim in (joke intended). i enjoy midle-eastern and indian inspired creations also. mmmm curry :)

i still make soups when i'm fealing lazy or when i want some left over for the next day so i don't have to cook. my ingredients are still the same cheep basics but with the adition of fish, fresh vegie's, more variety of spices and items for the creation of fancy suaces. oh, and my rice has been upgraded to gormet jasmati/basmati rice :P

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