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[Kingbodz]

Don't forget  the copious amounts of minced everything

[Yoink]

I want to try gazpacho. The picture of it in Tomadachi Life looks hella tasty. >.>

[Orange Wizard]

Now I want to know what minced demon tallow would be like.

Chewy, I guess? Maybe really spicy? Fatty enough to give you instantaneous heart disease?

[Sappho]

I've started making coffee cream pops. Easy peasy, delicious, caffeinated.

1. Boil a few spoons of coffee grounds in a pot with a cup or two of water. Boil it until there's only a tiny bit of liquid left, super-concentrated coffee.
2. Let it cool down. Filter it out (I poured it in my French press and just used that).
3. Mix it in a bowl with a package of "full-fat" travoh (quark, or you could use yogurt if that's not available in your area). It has to be as thick as possible, with minimal liquid. If you're using yogurt, try to strain most of the liquid out first.
4. Stir in a couple spoons of honey.
5. Pack it into popsicle molds (I used a set of Ikea ones, they're very cheap and work well).

Leave it for a few hours (or overnight) and enjoy for breakfast on a hot summer's day. I just had one and it was heavenly. Worth the lactose complications...

[Akura]

I learned that you can make Vanilla Coke by taking normal Coca-Cola and adding a few drops of vanilla extract to it. Does that count for this thread?

I guess you could hollow out a potato and add meat and cheese or something, then bake/roast it.

Twice-baked potatoes are pretty good.
My mom made stuffed bell peppers once, and they were so stuffed I couldn't finish one.

[Yoink]

Yeah, I loves me some twice-baked potato, stuffed with cheese and peppers and whatever else.
I should learn to cook them.

[Akura]

Speaking of putting delicious things into other delicious things, recipe for onigiri.

I'm not sure if I can pick up the bonito and nori at the local supermarket(who knows, probably I can), but I might be able to omit them from the recipe if I have to.

[Osmosis Jones]

Speaking of putting delicious things into other delicious things, recipe for onigiri.

I'm not sure if I can pick up the bonito and nori at the local supermarket(who knows, probably I can), but I might be able to omit them from the recipe if I have to.

Not sure where you live, but here in aus, most supermarkets have the nori sheets in the asian food section. Bonito would require a trip to an asian grocery store though.

[Akura]

I suppose I could substitute the bonito with mincemeat, or just about anything else to fill it with.


EDIT: Nooo! I only have long grain rice at home. Rice balls don't work with long grain! I needed to go shopping anyways.

[Osmosis Jones]

Ahh wait, I was getting bonito confused; you want the actual meat, whereas I was thinking of katsuobushi, which is a dried, fermented block of bonito or skipjack that is subsequently shaved and used as a garnish, sort of like parmesan in Italian cuisine. Should be able to find bonito or a similar fish (e.g. skipjack tuna) at any decent fishmonger's.

[Aptus]

Almost done making Kimchi soup for the first time. Gosu or Hasu, Chobo or Bonjwa, only time will tell.

~800 grams of Kimchi
~250 grams of pork
~350 grams of firm tofu
half a green onion
some sesame oil

Spoiler: not as big a picture (click to show/hide)

EDIT: Made the picture smaller.

[wobbly]

Almost done making Kimchi soup for the first time. Gosu or Hasu, Chobo or Bonjwa, only time will tell.

~800 grams of Kimchi
~250 grams of pork
~350 grams of firm tofu
half a green onion
some sesame oil

Spoiler: big picture (click to show/hide)

Looks awesome. If I can't simply buy Kimchi, what's in it? Cabbage, vinegar, chilli?

[scrdest]

Apparently, fermented Stuff. Probably cabbage in this case.

[Aptus]

Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.

You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.

[scrdest]

Yeah it is basically fermented cabbage mixed together with chile and garlic, fish sauce and some other stuff.

You can find recipes online pretty easily, it is not hard to make, but it does take a long time. The stuff will be fermenting for over a week.

Which reminds me, there is a Soviet-bloc dish directly inspired by kimchi using (fresh) carrots. It is delicious, but sadly not commercially available anywhere west of Ukraine, apparently, but it seems pretty easy to make at home.

It's shredded carrots, onion, garlic, black pepper, sugar (optional), salt, coriander, chilli, vinegar and cottonseed oil (or any other vegetable oil, if need be). I need to make it some time.