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[Askot Bokbondeler]

today we dine "cabidela" rice. yeah, that's rice cooked in chicken blood and vinegar, it's delicious.
yesterday i did a speciaity of my own, pasta carbonara, with a twist. it's like a regular carbonara, but with octopus tentacles and as many varieties of mushrooms as i can get my hands on... think hentai on a plate

[TheBronzePickle]

I just cooked some home fries for breakfast.

[Miggy]

Baking rye bread right now. Damn, and I still have to post my recipe in Vector's vegetarian recipe thread. Even though I still don't have that crust once it cools down.

[varnish]

the last thing I cooked was maffe, a sort of african vegetable-chicken stew.


the special part is where you thicken it with peanut butter




rather awesome stuff I might say


http://www.chefkoch.de/rezept-anzeige.php?ID=451041137580098


recipe on german, but who cares

I thought I remembered enough german to read that, but I was wrong, so wrong. It sounds and looks delicious though. Funny, but I never thought of using peanut butter as a thickener.

Today I picked a whole bunch of wild apples, and I've got no idea what to do with them. I've already made applesauce, apple butter, apple pie, apple crisp, apple bread, and apple cake. What else is there to do with apples? I've got two bags of 'em.

[Darvi]

I could do without the onions, but Akroma's recipe sounds delicious.

[Bauglir]

I just made a pretty spiffy beef, broccoli, and onion dish in a sauce composed basically of pineapple soda and plum sauce, spiced with tabasco sauce, black pepper, and sichuan pepper. Improvisation success!

EDIT: Hm, but apparently I've been using the sichuan pepper wrong? The bag I bought seems to have them whole, and I have just been boiling the whole things. Or maybe I have been misled as to the actual contents of the bag. At any rate, I'll try removing the skins next time and just using them. Gonna be a pain

[quinnr]

I just got Portal (it's free this weekend!) and played through it one and a half times (the second time is in Commentary mode, very cool).

Feeling inspired, I made The Cake (or at least a look-alike) that tasted pretty good...it was yellow-cake mix from a box with a chocolate frosting that I mixed with cream cheese frosting (because the chocolate frosting recipe is usually VERY rich). It was delicious, although it didn't look as nice as the cake in the game because I am bad at baking and cake decorating. It was still nice though.

I'll post pics tomorrow! The computer with the pictures on it ran out of batteries

[Askot Bokbondeler]

here, if you ever want to get the true experience...

[Bohandas]

I haven't cooked anything recently. but one of these days I'm going to try out the ice cream recipe from My Drunk Kitchen

[olemars]

I made sorbet yesterday. It started out as a smoothie, but I made too much so I put the extra in the freezer and stirred it a bit every hour or so. Worked perfectly, it was just less sweet than the stuff you buy since I didn't really add any sugar besides what was in the ingredients (strawberries, blueberries, banana, fresh apple juice, some rosehip jam).

[Askot Bokbondeler]

sounds delicious, wil have to try it sometime

[RedKing]

I just made a pretty spiffy beef, broccoli, and onion dish in a sauce composed basically of pineapple soda and plum sauce, spiced with tabasco sauce, black pepper, and sichuan pepper. Improvisation success!

EDIT: Hm, but apparently I've been using the sichuan pepper wrong? The bag I bought seems to have them whole, and I have just been boiling the whole things. Or maybe I have been misled as to the actual contents of the bag. At any rate, I'll try removing the skins next time and just using them. Gonna be a pain

Couple of tips for cooking with sichuan pepper:
1. Lightly toast before using. Really brings out the flavor. Actually, this is true of many seeds/pods/nuts.
2. Yeah, you basically only want to use the hulls, not the seeds. Crush the hulls and use like you would red pepper flakes.
3. The longer they're cooked, the more the volatile oils break down and flavor is lost. By boiling them....well, they pretty much lose all the hydroxyl-alpha-sanshool which is responsible for the mala ("hot-numb") quality. Unfortunately, all Sichuan peppers imported into the US have to be heat-treated first because they can carry citrus canker, which then breaks down some of those oils. So it's near-impossible to get the good stuff over here. When you cook with fresh ones....holy Jesus on a stick. It's like eating Icy-Hot, only in a good way. 

[Sergius]

I made spaghetti with blue cheese. Basically the same as alfredo, except with blue cheese instead of parmesan. And a little bit of garlic.

[Levi]

I ate somewhere recently that had taco rice.  I tried to make it at home and it wasn't quite as good, but definitely edible.

Basically, it was just plain rice with the following on top:
- Grated cheese
- Ground Beef
- Lettuce
- Tomato
- Salsa

Then you can mix it together and eat it on the plate. 

[varnish]

Today, stuffed apples. I stuffed them with rice, sunflower seeds, and some spices.

Unfortunately, they turned out, well, bad. Maybe the apples were too tart? Or I baked them at the wrong temperature. Either way, they were soggy and unpleasant. I guess that happens sometimes.

I made spaghetti with blue cheese. Basically the same as alfredo, except with blue cheese instead of parmesan. And a little bit of garlic.

I love blue cheese. That sounds amazing.