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[Flying Dice]

Mmm. Just had some naan with a super-thin layer of lamb inside, mixed with an uncertain selection of herbs. I should really figure out how to make that.

[Yoink]

I just ate a slice of toast.
Now, this may not sound too inventive, but I have a newly-developed special method for preparing toast. Rather than just covering the whole slice with butter/margarine and then Vegemite, I coat the whole thing in margarine and then one half in Vegemite. Then, cut it in half and you get two radically different toast-eating experiences from the same slice of bread! Genius!

[penguinofhonor]

Knit Tie, I would love a recipe for that marinara. Barbecue-esque pasta sounds great.

Also, I haven't posted much in here for a while, so let's fix that.

Spoiler: vegetarian borscht (click to show/hide)

^recipe

Here's the borscht I was asking about a while back. It was good! I'd never eaten borscht or cooked with beets before so I'm glad it turned out well. I will probably make it again some chilly day.

Spoiler: french fries (click to show/hide)

I got a cooking thermometer so I figured I'd learn how to make homemade fries. It is easier than you'd think as long as you can get the right temperatures. These fries are tossed in grated Parmesan and herbs, which is always a winning combination.

Spoiler: mango chutney (click to show/hide)

^recipe

On a whim my roommate and I decided to make some chutney. It was a good decision. We veered from the recipe a bit: we skipped the raisins, used 50/50 white and brown sugar, and used apple cider vinegar instead of white. Those were mainly based on some other recipes I saw and disliking raisins. It turned out really well even though we didn't have anything to eat it with besides chips. What do you usually do with chutney?

Spoiler: butterflied roast chicken (click to show/hide)

I have wanted to roast a chicken for a while. I read about it and everyone on the internet seems to say that you should butterfly a chicken before roasting it so it cooks more evenly. They do not tell you that cutting out the spine of a chicken will destroy a small part of your soul. Still, I did the deed and it worked as described.

At this point the chicken had been in a liquid brine for almost 24 hours. Afterward I rubbed it down with an herb butter I made, making sure to get some under the skin. This was also pretty weird but locked some more flavor in. Overall I'd say this was a big success - it cooked well and tasted great.

Spoiler: bread pudding straight out of the oven (click to show/hide)

Spoiler: one serving, chilled (click to show/hide)

^recipe

I happened upon a large amount of overdone bread and this is what became of part of it. I flavored the pudding with a bourbon vanilla and used bourbon instead of brandy in the sauce. I cut the sauce down by a quarter because it seemed excessive (still had enough). I only had about half the nuts I needed so I skimped on that, but it still turned out really well!

I'd say this was a B when warm and then a solid A when chilled. The sauce solidified a bit, almost into a frosting.

[GiglameshDespair]

Ahhh, bread pudding!
It's been far too long since I last made that. Literally years.

[Rose]

That looks delicious.

So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?

I don't have any recipes, but where are you that calls them brinjal? India?

[Arx]

South Africa. Massive Indian demographic here though, so that's the most common name.

[Sappho]

Ohhhhh mango chutney... A friend of mine owns a tea room and he makes the bestest toasties there. My favorite is a baguette with sharp cheddar cheese, mango chutney, and arugula, toasted until the cheese melts. Amazing. They also have some kind of sauce for dipping it in, but I honestly have no idea what's in that, sorry.

Just don't overdo the chutney if you try this. It can drown out the other flavors with too much sweetness.

[Knit tie]

Knit Tie, I would love a recipe for that marinara. Barbecue-esque pasta sounds great.

It's dead simple.

1)Get bacon. Lots of bacon. Slice into small chunks and fry until crispy.
2)Get mince. Put into pan with bacon and stir-fry until brown and crispy.
3)Take some tomato sauce and put into the mince and bacon pan. Stir-fry until most of the liquid evaporates. Add salt, pepper and some savoury spices, I found that piri-piri salt works great.
4)Boil pasta, mix the meat fry with pasta.

In case you're wondering, it's called marinara because it's what they actually serve in the Russian Navy.

[penguinofhonor]

I almost understand all of that. What is "mince"?

[Evilsx]

I almost understand all of that. What is "mince"?

Beef mince is what he is talking about I think

[Osmosis Jones]

That looks delicious.

So anyway, we have more brinjals (aubergine/eggplant) and it looks like I'll be cooking them again. Anyone have any favoured recipes?

I don't have any recipes, but where are you that calls them brinjal? India?

A really good recipe is eggplant chips.

Slice the eggplant into chips about 2 cm/1 inch on the short sides, and salt heavily to draw out the moisture. Leave to rest for 20 - 30 minutes, then wipe dry with paper towels. Roll the eggplant in cornflour, then dip in milk followed by breadcrumbs (add some garlic powder, black pepper, and/or cumin to the breadcrumbs if you want extra flavour) then deep fry in a light oil until dark golden brown.

Pat dry on more paper towels and enjoy!

Also, for a truely amazing red sauce;

2 large or 4 small cans of tomatoes (don't use "fresh" unless you grew them your self, supermarket tomatoes have zero flavour)
1/2 a brown onion (diced)
3 cloves garlic (diced)
1-2 sprigs fresh Rosemary (1tsp dried) (oregano also works, or a handful of fresh basil; don't use dried basil though)
2 bay leaves

Fry off the onion and garlic on the bottom of a stockpot in a tbsp each of butter and olive oil until translucent.
Add tomatoes and herbs.
Bring to the barest simmer and cook for 2 hours, stirring every 30 minutes or so.
Pull out the intact herbs if using.
Blend to a smooth paste using a stick blender.
Cook for another half hour, salting to taste; add salt, stir, taste in 5 mins, repeat until desired saltiness is reached.

Ta da. Tastes great on it's own, with bread, as a pizza sauce, mixed with mince to make "bolognase" (not really bolognase), or in a lasagne. Anything really.

Also, if you pour it while hot into a sterile jar and seal it, it will keep for ages in the fridge.

[Knit tie]

I almost understand all of that. What is "mince"?

Beef mince is what he is talking about I think

Why, old chap, that's just the British word for minced meat, I say. Wot-wot!

[Blargityblarg]

I almost understand all of that. What is "mince"?

Beef mince is what he is talking about I think

Why, old chap, that's just the British word for minced meat, I say. Wot-wot!

In America, they say ground X, where x is whatever meat they're using.

_{probably because their American meat tastes like dirt ohoho I have struck a glorious blow for robust Australian meat industry}

[penguinofhonor]

I mean, if you're putting it through a grinder then I feel like it's a more accurate description. I think we'd call it minced meat here if you actually cut it up into little bits by hand but I don't think anyone does that anymore.

Also, I am confused by British food words very regularly when cooking.

[Knit tie]

I mean, if you're putting it through a grinder then I feel like it's a more accurate description. I think we'd call it minced meat here if you actually cut it up into little bits by hand but I don't think anyone does that anymore.

I do that when I cook chicken cutlets. It's annoying, but they come out amazing this way.