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[Maggarg - Eater of chicke]

Also some general non-recipe advice for absolutely everyone who eats stuff (absolutely everyone) possibly get one of these bad boys.
Probably doesn't turn you into a communist. It's basically a little electric oven/saucpan/whatever, and it's a pretty
efficient little beast, We bought one for my nan a few years ago and she loves it. As far as I know there are a bunch of different sizes.

[Vector]

I will be making borsch and eggplant curry today, so I guess I'll probably put up some rough recipes later.

Unfortunately, I am not a person who measures with anything but my nose, hands, and eyes, so hopefully y'all can follow vague explanations like "stop when it smells good" :3

[RedKing]

Unfortunately, I am not a person who measures with anything but my nose, hands, and eyes, so hopefully y'all can follow vague explanations like "stop when it smells good" :3

o_O

I incorrectly expected your recipes to carry with them terrifying levels of precision. Like, "Combine 254.8 grams of tomato sauce (containing water in a percentage to total volume between the values of 4.7 and 9.1 percent) with a potato having longitudinal dimensions within 1 standard deviation of 15cm. Apply even heat distribution at 600 Kelvin for exactly 25 minutes."
 

[mendonca]

Ooh yummy. I like this thread.

Not a vegetarian oneself, but always appreciate a good meat-free meal.

My offerings to this thread would be baked beans, and a mushroom lasagne.

Baked beans is simple enough. Fry a thinly chopped onion on a low heat for 10 minutes, making it nice and soft. For bonus flavour and bulk why not also add a couple of finely diced carrots and celery sticks in with the onion. During this whole sweat down, chuck in some garlic, crack in some pepper and maybe add chilli flakes. Possibly worcestershire sauce, or you could wait till later. Chuck in a tin of chopped tomatoes, bring up to heat. Chuck in a tin of beans. Flagellot, borlotti, canellini, butter would work. Heat it back up again, then flavour. Consider red wine, salt, sugar if your tomatoes are cheap or not sweet enough. Maybe the worcestershire sauce now, and some herbs - oregano maybe. Bouillon stock as well, but not too much depending on what the main vegetable base tastes like. Basically keep tasting and seasoning, until you think it's nice. After all this faffing about with little bottles of things, it will likely be cooked enough. Serve on nice thick crusty toast. Yum.

I can't remember the lasagne recipe, but it's basically layers of tasty reduced mushrooms (use a mix of types, wild and normal, total uncooked weight approx. 750g) with some kind of creme fraiche / stock based addition to make a creamy sauce, and then you also crumble a nice cheese in with the pasta layers. I have used cheshire, and that works ok. Top with normal bechamel, then bake. It tastes bloody great, anyway.

[Vector]

I incorrectly expected your recipes to carry with them terrifying levels of precision. Like, "Combine 254.8 grams of tomato sauce (containing water in a percentage to total volume between the values of 4.7 and 9.1 percent) with a potato having longitudinal dimensions within 1 standard deviation of 15cm. Apply even heat distribution at 600 Kelvin for exactly 25 minutes."
 

I would've done that, but the people who taught me to cook refused to give me specific directions like that, even when I asked for them--so now I don't measure anything.  Ever.  It's all their fault ;_;

[breadbocks]

so now I don't measure anything.  Ever. 

Never, ever bake without getting it near precise. Some recipes are more forgiving but....

Liquid brownies are not good. QQ

[Bauglir]

Liquid brownies are not good. QQ

That's a damn lie. Apply a spoon.

[MaximumZero]

Liquid brownies are not good. QQ

That's a damn lie. Apply a spoon.

And possibly ice cream.

Accidentally making alfredo soup? Not so good. (I am for measurements.)

[RedKing]

Baked beans is simple enough. Fry a thinly chopped onion on a low heat for 10 minutes, making it nice and soft. For bonus flavour and bulk why not also add a couple of finely diced carrots and celery sticks in with the onion. During this whole sweat down, chuck in some garlic, crack in some pepper and maybe add chilli flakes. Possibly worcestershire sauce, or you could wait till later. Chuck in a tin of chopped tomatoes, bring up to heat. Chuck in a tin of beans. Flagellot, borlotti, canellini, butter would work. Heat it back up again, then flavour. Consider red wine, salt, sugar if your tomatoes are cheap or not sweet enough. Maybe the worcestershire sauce now, and some herbs - oregano maybe. Bouillon stock as well, but not too much depending on what the main vegetable base tastes like. Basically keep tasting and seasoning, until you think it's nice. After all this faffing about with little bottles of things, it will likely be cooked enough. Serve on nice thick crusty toast. Yum.

Om nom nom. That sounds good.

I get away with eyeballing measurements on some things, but I've learned to cook rice in precise ratios of water to dry rice. And I still can't get my rice to come out right.  But at least it's edible as opposed to being crunchy or reduced to a giant glob of rice pudding.

[Bauglir]

You can use excess water and then apply a colander, as if it were pasta.

[Mushroo]

Rice is easy.

If you have an electric cooker then just fill it to the line.

Stovetop method, for white rice a good "rule of thumb" (ha ha) is to put the tip of your pointer finger on top of the rice and cover with water to your first knuckle.

Bring the water just to a boil, then turn the heat down very low, and don't lift the lid! Let it sit for 10 minutes or so after cooking.

If the rice is undercooked you can add more water and keep cooking until it is done.

Another tip for certain kinds of rice (especially basmati) is to pre-soak it prior to cooking.

[Sheb]

As an unimaginative Vegeterian, I thanks you for this thread Vector. I'd be hugging you know I didn't learn that you are uncomfartable with it so my ebst thanks!

[RedKing]

Yeah, we do a lot of jasmine, basmati, glutinous, and Calrose rice. Most of them involve pre-washing and take various ratios of water to cook. Usually I wind up overcooking it just a bit, so that it's clumpy and slightly gooey instead of nice and fluffy. 

[Mushroo]

Yeah, we do a lot of jasmine, basmati, glutinous, and Calrose rice. Most of them involve pre-washing and take various ratios of water to cook. Usually I wind up overcooking it just a bit, so that it's clumpy and slightly gooey instead of nice and fluffy. 

For that type of rice I typically use a ratio of 1.25 water to 1.0 rice.
Whether or not to wash depends on the type rice, if it is fortified then you are washing the vitamins down the drain.

[breadbocks]

Liquid brownies are not good. QQ

That's a damn lie. Apply a spoon.

Doesn't work like that. You   don't know when they're done. Half-cooked liquid brownies is NOT something you want to eat, and if you cook them until they're solid, you get dried out, burnt brownies. Baking is a very exact art, with not a lot of room for changes. The liquids especially. If it tells you to put in 5 cups of milk, then son of a gun, you'd better put exactly 5 cups, and not 4 cups 7 ounces.