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A thread on cooking

Discussion in 'TRIBE Main Forum' started by Guest, Mar 5, 2002.

  1. Guest

    Guest Guest

    Ok, there are a shitload of people on Tribe, and you all have some kinda favorite dish or whatnot.

    I'm looking for some new ideas in cuisine.

    If you hijack this thread, I will spank your naked bum while you choke on a gag-ball. Be fair-warned and show me your culinary talents.
  2. Cheer Bear

    Cheer Bear TRIBE Member

    i can cook a mean mr. noodles & kraft dinner.

    but that's it.
  3. joey

    joey TRIBE Member

    did you guys see the simpsons sunday???

    it was soo funny, i havent laughed so hard in awhile
  4. joey

    joey TRIBE Member

    but really though

    today i poached some sole and had a butter, lemon juice, herb reduction..
    it was yummers

    i had some lentil crap with it, it was crappy though
  5. Guest

    Guest Guest

    Joey, all you had to do was ask.

    *spank* *gag* *spank* *gag*
  6. joey

    joey TRIBE Member

    SCORE!!! :)
    do you need any change?
  7. SlipperyPete

    SlipperyPete TRIBE Member

    I made some wicked curried chicken the other night:

    1.5 lb boneless skinless chicken
    2 tbsp oil
    1 big onion, chopped
    1 clove garlic, minced
    1 carrot, grated
    1.5 tbsp curry powder
    3 big tomatoes, chopped (or you can use a big tin of pre-chopped)
    1/2 tsp basil
    1/4 tsp cumin
    1.5 cups chicken stock
    1 tbsp honey
    1/8 cup raisins
    1 medium-sized sweet pepper
    1 large apple, diced

    Cut up chicken into bite sized peices, cook in 1/2 the oil with the onion, garlic and carrot for 5 mins. or so over medium heat. Remove.
    Heat the remaining oil, stir in curry powder (don't burn it)
    After a few seconds add the tomatoes, basil and cumin. Saute for about 5 mins until it breaks down into a mush.
    Add the chicken mixture back in, with the chicken stock and honey. Simmer for ~15 minutes.
    Add the raisins, apple and peppers and cook for another 10 mins.
    Serve over rice :) Enough for 4

    Last edited: Mar 5, 2002
  8. deep

    deep TRIBE Member

  9. vinder

    vinder TRIBE Member

    orange chicken

    take chicken breasts (thawed) and fry in a medium sized frying pan...layering the pan with about 1cm of tropicana orange juice. once the chicken is almost done, layer the top with a little bit of honey.

    the orange taste is not overpowering, and the honey accents it nicely.
  10. PosTMOd

    PosTMOd Well-Known TRIBEr

    I don't generally follow recipes... I was a cook for almost a decade at various not-so-fine establishments... learned from some pretty good chefs...

    I like grabbing stuff from the fridge and cupboard, and throwing stuff together. Most times it works really well, but sometimes.... woooeeey.

    Malaysian curry paste from this place up the street is amazing for fish...

    And simple pastas are good-- just some vegetables, sauteed in olive oil with garlic, capers, sun-dried tomatoes.... yum... fusilli is the best...
  11. Guest

    Guest Guest

    vinder, is that its official name? haha.

    Sounds interesting though. I've got all 3 of the ingredients, except the orange juice and the honey.

    ICQ me, you little bastid.
  12. TheLiquidFairy

    TheLiquidFairy TRIBE Member

    Sooooo... you live in London.. When am I invited over for dinner?!?! :D

    I enjoy making chicken parmesian(sp?) and spinach n cheese lasagna... mmmm all fromscratch.. I grow the chickens too j/k...
    Creating cuisine is so much better, more enjoyable, and tasty than buying it and eating it out of a box...

  13. PosTMOd

    PosTMOd Well-Known TRIBEr

    Here's a hint: if possible, use curry paste, and not the powder... much more flavour.
  14. joey

    joey TRIBE Member

    fuck vindcrap is that the only recipe you know??!?

    its good though :)
  15. vinder

    vinder TRIBE Member

    that's the last time i ever tell you anything, you INGRATE

    that's just the only one i told you!
  16. Guest

    Guest Guest


    Hold hands. Now, stop the fightin' and start the cookin'.
  17. Guest

    Guest Guest

    Open can of zoodles, reheat. Voila!!
  18. joey

    joey TRIBE Member

    if you just opened it then you wouldnt be reheating it..

    plus its simpsons pasta not zoodles
  19. MoFo

    MoFo TRIBE Member

    You make lukewarm Zoodles. :yuck:
  20. Guest

    Guest Guest

    It's only luke warm cuz I'm hungry and too lazy to re-heat.
  21. MoFo

    MoFo TRIBE Member

    My pineapple chicken:

    salt, cornstarch, water, pineapple juice. Mix together till it's not clumpy. Cornstarch will make your creamy sauce. Add more if you want it really thick but I think that's just gross.

    1. Stirfry some chopped onions in corn oil and salt.
    2. Add sliced chicken breast, marinated beforehand in parsley flakes and a little salt.
    3. When it's just fully cooked, add the sauce and bring to a medium heat or else the sauce goes all clumpy.
    4. Stir like crazy. If the sauce gets clumpy, add a little bit of water at a time to water it down. The heat will make it thicken again.
    5. Stir fry for another minute and add half a can of pineapple cubes.
    6. Mix it around and serve on or next to steamed rice.

    I get BIG PROPS for this dish when I cook it for people usually.
  22. mystique0217

    mystique0217 TRIBE Member

    hey tearer, i made houtou the other day.
    it is a kind of udon only people in my region from japan make them.

    you need to make the noodles by yourself..and it makes it more fun and adds essense of hearty food in a bowl ;)

    you can make the noodles with flour, a bit of corn starch (1 cup of flour to 1 tbs of corn starch ratio), and tint of salt and half a cup and more/less of water.

    basically, if you have ever made a homemade bread, you know how to knead a dough..

    you mid the flour, corn starch and salt together, and gradually add a bit of water..knead..add water..knead..till it becomes all smooth and it feels like you are touching your earlobe.
    rest in a wet table cloth for a while..
    (at least 30 minutes)

    it is the most challenging part cause you can not cheat :)

    then for the vegetables for the noodles, you chop:
    -kabocha (japanese squash..you can buy it in oriental grocery store or market owned by chinese people)
    -daikon (japanese radish..you can also buy it in an oriental store)
    -sweet potato
    -green beans
    into a bit big bite size..

    you also add:
    -agedofu (deep fried tofu..it is brown color..you can get them in china town)<- you need to soak them with hot water first and then get rid of water with paper towel though..also cut in the same size as the rest of vegetables..

    you put daikon and carrot in a pot with water..and cook them.
    you put the rest of vegetables except the agedofu in a separate pot and also cook them..

    now you can work on the noodles:
    on a floured surface of table, you spread the dough out as if you are making the pizza bread..(the thickeness should be like 3-4 mm)
    you cut them with 1 cm width and about 7cm length..
    and put some flour so that they would not get all hard..

    now, you go back to the vegetables..
    you add the vegetables together,
    add agedofu, and put some fish stock you can get from a japanese grocery store. (you use the water you used to cook the vegetables as a soup..add more hot water if there isn't enough to cover all the vegetables..you would need 1 1/2 cups extra than the water covering the veges though)

    then you add miso paste..

    and then you add the noodles in the soup.
    this makes it different from all the udon you may have from those japanese restaurants..cause it makes the soup thicken as the noodles have flours on them when you put into the soup..

    you cook for a bit with medium heat...till the noodles are cooked
    ( i like it a bit hard)

    then you serve.

    some people add butter and hot pepper spices..but i only add the hot pepper spice.

    it is a thickened udon..and it is so good :)

    if you made lots of soup and vegetables, then you may not want to put all the noodles..cause once you add the noodles in the soup, they absorb the moist, and get fat and untasty.

    try making it if you can :) or come to my place and i will feed you..lol


  23. R4V4G3D_SKU11S

    R4V4G3D_SKU11S TRIBE Member

    I love to cook!!

    I made this the other day

    Italian Wedding Soup:
    1/2 pound extra-lean ground beef
    1 egg, lightly beaten
    2 tablespoons dry bread crumbs
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon dried basil
    1/2 teaspoon onion powder
    5 3/4 cups chicken broth
    2 cups thinly sliced escarole
    1 cup uncooked orzo pasta
    1/3 cup finely chopped carrot

    In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
    In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.
  24. dimpy

    dimpy TRIBE Member

    2 amazing meal salads

    italian wilted spinach salad

    -boil 3 eggs and 3 potatoes
    -make a vinegrette that is 3 parts olive oil and one part red wine vinegar (white tends to be too acid) add salt and pepper
    -wash and tear spinach (wash it well too because spinach tends to be gritty)
    -peel the eggs and potatoes while still hot, chop them up roughly and add to the salad- you can break them up to your preference. -add the vinegrette and a light sprinkle of salt on top.

    sound strange but once the flavours meld its really good

    bacon spinach salad

    fry 5 strips of bacon keeping the left over oil, crumble and set aside
    make a dressing using the 3 parts bacon fat and mayonaise and 1 part red wine vinegar, salt, pepper and 2 tablespoons of honey
    grate some cheddar cheese, chop some mushrooms and toast some croutons
    add all the ingredients together (it's even better if the dressing is still a little warm)

  25. Guest

    Guest Guest

    There are some hardcore recipes here. I'm printing this, and I'm gonna take it to the grocery store tomorrow.

    SlipperyPete's recipe gets first try, and I think you owe me a courtesy kill in MOH Pete for setting up a forum where you got a date. ;)

    I met a girl in Köln, Germany, who made me the best lasagna casserole ever, and she gave me the recipe:

    Make a white bechemal sauce and add some cream to it
    Chop up carrots and leek and boil in salted water
    Strain and mix in the vegtables to the sauce
    Layer lasagna pasta and the mixture in a soufflée dish
    Scatter grated gouda on it and bake for 30 minutes at 400

    I have no idea what the quantities are, I tried it just using what I thought made sense, and it turned out really well.

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