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Old 06-12-2012, 07:31 PM   #211
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Re: Cooking Time

Just made my 1st maple syruped mini-pancakes to cheer myself up..





Worked like MAGIK
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Old 07-10-2012, 11:07 PM   #212
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Re: Cooking Time

I know dat syrup ;D buddy

So doug and I made sushi!

Recipe/instructions


Tools: shit to cook anything you need cooked, like chicken, cook that stuff before you eat it.
Rice cooker/rice spoon
No really the rice spoon is extra perfect for patting and spreading the rice
Bamboo sushi roll mat, which you either wrap in cling wrap, or put in a plastic bag, so nothing gets stuck in the mat.

Ingredients: meats you like to eat
Vegetables you like to eat
Other not desert shit you like to eat, like hard boiled eggs, or mayo, or cream cheese.
Seaweed (Nori)

Instructions: lay out your bamboo may wrapped in plastic, Line up a piece of Nori on mat.
Regular roll: spread and press a thin layer of rice over all but a centemeter of the far end of the Nori piece.
Inside out roll: spread and press a thin layer of rice over all of the Nori, then turn over do the rice is against the mat (imagine that!)

Lay out your fillings out in a line along the side closest to you, about an ince from the bottom edge. Do not use to much, cause that makes it hard to roll.

When you roll it shuffle the bamboo mat out of the inside as you roll... Or you'll have a bunch of bamboo in your roll and shit wont work.
Seems obvious, but rolling technique, other than always squeez and press as you go, is hard to describe.
Once it's fully roles up, roll it back and forth a couple of times to make sure everything is good and compressed before cutting it.

Pretty simple.
Pretty simple indeed

PICTURES!





The roll on the left was Doug first roll, which he started making with almost no instructions and used way, WAY to much rice.
The one on the right is the last one. Doug warned me that there was almost no rice left... There was only like a 1/4 cup of rice left so I spread it out real thin and made a roll I honestly thought was gonna fall apart right away.

All of the rolls were totally delicious and we used like a billion ingredients.
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Old 07-11-2012, 09:41 PM   #213
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Re: Cooking Time

Doug first roll looks extra delicious. The rice on the outside ones are my favorite. Putting eggs and chicken in sushi is goddamn brilliant.
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Old 07-11-2012, 11:50 PM   #214
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Re: Cooking Time

It's hard to find that seaweed (Nori) around here, so i thought i can't make any sushi (or maybe i can exchange them with delicious boiled grapes leafs?) but i can see Mal's sushi have the Nori from the inside which means that it's not the main element that holds things together as i used to think. correct me if am wrong and tell me if there is any substitutes for Nori.

I also noticed that the rice grain looks pretty long,is it a basmati rice?
I always use basmati rice, trying to be healthy and shit, but i never thought it's proper for sushi making..since sushi probably requires regular starchy rice in order for everything to stick together. Or in that case i need to use Mayo or cream cheese to acquire stickiness?

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Old 07-12-2012, 02:04 AM   #215
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Re: Cooking Time

It's not basmati rice, although I totally love that rice.
It's called calrose rice, which is an extra sticky kind of rice, or so
It seems.

@mibs: we stopped making the rice outside ones cause they were so fuckin sticky! I had to grease my knife just to cut them without the rice sticking, an that only lasted through three cuts!
I like those ones too, but they seemed to be to much effort. Perhaps with more practice and a straight edge, super shape knife we'll get better and make more!
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Old 07-12-2012, 12:34 PM   #216
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Re: Cooking Time

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Originally Posted by Tabris View Post
It's not basmati rice, although I totally love that rice.
It's called calrose rice, which is an extra sticky kind of rice, or so
It seems.

@mibs: we stopped making the rice outside ones cause they were so fuckin sticky! I had to grease my knife just to cut them without the rice sticking, an that only lasted through three cuts!
I like those ones too, but they seemed to be to much effort. Perhaps with more practice and a straight edge, super shape knife we'll get better and make more!
for the rice, add a little of each: vinegar/rice vinegar, sugar and salt. it wont be as sticky. also, i find putting plastic wrap over the sushi before cutting helps with any more sticking. then after cuts, use the mat to squeeze it back into shape if u have any mishaps with the cuts =]
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Old 07-13-2012, 12:20 AM   #217
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Re: Cooking Time

OG, you are an angel, sent form Super Moderator heaven, to guide me on from my first second sushi making experience.
thank you ^_^
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Old 09-16-2012, 11:20 AM   #218
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Re: Cooking Time

So.. I will provide no recipes for these, as there are far 2 many. But these are pictures of what I have been creating in school over the last 2 weeks - there are soups, mains, appetizers, tapas, desserts - a bit of everything. There are 2 many photos for me to upload here, but the link is to a complete album containing everything


http://photobucket.com/Pingu-food
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Old 09-16-2012, 11:21 AM   #219
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Re: Cooking Time

Quote:
Originally Posted by OG View Post
for the rice, add a little of each: vinegar/rice vinegar, sugar and salt. it wont be as sticky. also, i find putting plastic wrap over the sushi before cutting helps with any more sticking. then after cuts, use the mat to squeeze it back into shape if u have any mishaps with the cuts =]
You could, if you find Vinegar too sour or bitter, use fresh lemon juice - you get an excellent flavour connecting with your sushi - lemons are always good with fish
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Old 09-24-2012, 12:32 AM   #220
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Re: Cooking Time

So while a friend of mine was spending some time at my place this week we had a weird sugar craving, so one morning we made some nutilla shake..





(yes that's MvC, and yes that's my air combo in progress)

There is literally a half a can of nutella, 1/2 liter of vanilla ice cream, 3/4 liter full cream milk, Cocoa and sugar that we fit in just 2 servings. It was very rich and delicious but that didn't cut it so we went for some Cinnabons and that's were the story starts.
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Old 09-24-2012, 12:57 AM   #221
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Re: Cooking Time

Cinnabons are kinda over priced around here, 35 L.E ( About 6$) for a bun is kinda ridicules. Am not cheap but i don't like to be robbed in day light So i decided to make my own, yeah how hard could it be? it's fucking buns. So i got the recipe off the interwebs and got it started..

apparently you just get some milk, eggs, yeast, butter, sugar and flour..start putting them in a bowl. mix the fuck outta them till you get a dough.

Now flatten that bitch with a steam roller and sprinkle lots of cinnamon, sugar and cocoa on it till it look sexy. like this



Start rollin'



Use your blade



then put them in a nice tray and leave to rest

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Old 09-24-2012, 12:58 AM   #222
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Re: Cooking Time

then i got distracted by games and porn for 2 hours and when i got back i found the yeast made them fucking gigantic, i didn't want them to get that big. fuck.



after baking they'll looking fuckn' delicious but eating just yet will be a waste



You need to make the legendary frosting, which is quite easy you just put confectioners' sugar, butter and a dash of vanilla on a package of cream cheese and beat the fuck outta them till they smooth out



Finally the results, I left it in High-res so you feel the awesome



Seriously am not over exaggerating or anything but my cinnabons are as tasty as the ones in the store if not better, and whole thing didn't even cost me more then 25 L.E.
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Old 09-25-2012, 09:36 AM   #223
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Re: Cooking Time

So, here is a small videoproject we did today in our english lesson - I am so sorry for the low speaking, but it seems that someone had changed the settings for the microphone. Also, I am the guy in purple.

http://youtu.be/--a1JCl5Oqg
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Old 09-25-2012, 11:59 AM   #224
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Re: Cooking Time

Ha, dicing bananas like a baws. Moar like this.

Also tell me what is that, looks delicious.
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Old 09-25-2012, 12:43 PM   #225
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Re: Cooking Time

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Ha, dicing bananas like a baws. Moar like this.

Also tell me what is that, looks delicious.
UUH! That is my friends' and my own take on a Mulligatawny, a classic english soup with rice in it.

Consistent of curry, fried chicken and coconutmilk, we had to make this recipe a little special; You see, we didn't have any curry - so we had to make our own! That is why the dish looks so dark, and not more yellow.

First off, we fried some large chopped pieces of onions on a pan with a mix of oil and butter. Adding the curry we had made, it began sticking together, but that is fine. This will bring out a lot more flavours and aromas in the curry. Just don't burn it

After that, we poured the coconutmilk over, and let it boil down. In a seperate pot, we boiled some rice, not seasoned with salt. The soup should be more than enough flavor for you.

On a pan around 7-8 minutes before serving, we fried the chicken pieces in some merian if I recall correctly. This gave another dimension to the soup, without taking it over completely. We got 2nd place for it - at first he wanted to fail the dish because it was so dark - then he learned that we had to make our own curry, and promoted it to 2nd place.
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