The Culinary Arts Thread

[Nanatsu no Tsuki]

Cooking can be, for many, a hobby. For many, it is an artistic form. It can be relaxing, fun and rewarding to cook. Some people enjoy collecting recipes, or rather improving on them. In an effort to foster discussion, what sort of foods do you enjoy, like to cook, wish you could cook, have tried? And which recipes, if any, you'd like to share?

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I just made a spinach lasagna.

Ingredients:
1 package of lasagna pasta (regular or over ready)
1 package of baby spinach (washed)
1 package of cream cheese
1 package of Swiss cheese (slices)
1 package of mozzarella cheese (shredded)
Ricotta cheese (optional)
1 jar of spaghetti sauce or marinara

Preparation:
Preheat over at 375 degrees. Set pasta on bottom of baking dish. Cover with a layer of baby spinach and then drizzle some of the spaghetti sauce over it and spread with a spoon. Cube the cream cheese so that it covers the entire layer of baby spinach and sauce. If opted for Ricotta cheese, spoon small portions over the cream cheese. Afterwards, cover with 4 to 6 slices of Swiss cheese. Once this is done, layer with pasta and the rest of the spaghetti sauce (spreading with spoon). Finally top with shredded mozzarella cheese. Bake for 25-30 minutes. Enjoy!

[Cadonica]

Food is love, food is life.

I bought a book about medieval cooking a while back. It has information about what people ate during those times, how they made the food and so on. Of course it has recipes too!

NOTE: IN FINNISH ONLY!

What were people eating in the middle ages? How was food sourced and prepared? This beautifully illustrated book takes you on a culinary voyage throughout the medieval period. You will become familiar with traditions, practices and methods not only in medieval Finland but Europe in general: how food was sources, its use as a marker of socio-economic status, and use in taxation, not forgetting the all-important business of storage and preservation.

This book will guide you in preparing medieval treats in your own modern kitchen. The recipes feature such popular dishes as sourdough bread and sour herring, as well as drinks such as herbal mead and juniper beer. The book also tells about the use of natural herbs as sustenance and medication, and how the food and the herbs affected the health and well-being of medieval people.

So far I've only tried one recipe: lingonberrymush.

2 dl (6.6 fl oz) lingonberries
1 dl (3.3 fl oz) rye flours
honey

Mix 'em up. Tastes rather tart (duh, lingonberries) but healthy as fuck that's for sure

I really should do more but I'm far too lazy for my own good

[Frank Zipper]

The great thing about cooking is that you keep getting better at it, by time you get to be an old git like me you can really reap the benefits of a lifetime of practice.

This is a pretty cheap and tasty sausage casserole, great for a winter day.

1 medium onion diced
1 large carrot diced
2 sticks of celery diced
2 inch piece of chorizo diced (optional, you could also use diced bacon or leave out entirely)
6 sausages chopped into inch long pieces, I use Lincolnshire sausages
1 tin of tomatoes
2 bay leaves
1 tsp oregano
1 tsp thyme
1 tsp Worcestershire Sauce (this is important for the flavour, a dash of dark soy sauce also helps)
1 tsp sugar (or honey)
Chicken stock cube
Cavallo Nero or kale, coarsely shredded
Potatoes, cut up if large
Tin of cannellini beans, drained

In a frying pan in a little olive oil gently fry the diced veg (better done separately to get each one cooked properly) and add each in tern to a casserole dish. Do the same with the diced chorizo. For the sausages you want the frying pan a little hotter so that you get some tasty almost burnt bits on the sausages. I put a little boiling water in the frying pan and scape all the tasty bits stuck to the pan with a spatula and then add it to the casserole dish. Add remaining ingredients to the casserole as well and top up with water to dissolve the stock cube and make sure everything is covered in liquid. Bring to the boil, put the lid on the casserole and simmer gently for a couple of hours. Check to see the potatoes have cooked and taste the sauce to see how much salt you need to add.

[USS Monitor]

I like to cook, but I usually just wing it rather than following recipes.

My usual technique is to just take some meat and a couple of different vegetables, chop it up, and throw it all in a frying pan with a little bit of oil and some sauce or seasonings. Then have some rice or home-made french fries on the side. You can use different kinds of meat or different combinations of vegetables to prevent it from getting too repetitive.

[Nanatsu no Tsuki]

Food is love, food is life.

I bought a book about medieval cooking a while back. It has information about what people ate during those times, how they made the food and so on. Of course it has recipes too!

NOTE: IN FINNISH ONLY!

What were people eating in the middle ages? How was food sourced and prepared? This beautifully illustrated book takes you on a culinary voyage throughout the medieval period. You will become familiar with traditions, practices and methods not only in medieval Finland but Europe in general: how food was sources, its use as a marker of socio-economic status, and use in taxation, not forgetting the all-important business of storage and preservation.

This book will guide you in preparing medieval treats in your own modern kitchen. The recipes feature such popular dishes as sourdough bread and sour herring, as well as drinks such as herbal mead and juniper beer. The book also tells about the use of natural herbs as sustenance and medication, and how the food and the herbs affected the health and well-being of medieval people.

So far I've only tried one recipe: lingonberrymush.

2 dl (6.6 fl oz) lingonberries
1 dl (3.3 fl oz) rye flours
honey

Mix 'em up. Tastes rather tart (duh, lingonberries) but healthy as fuck that's for sure

I really should do more but I'm far too lazy for my own good

I have one of those, albeit much shorter, in my tablet and Medieval people ate a few things that leave you wondering. But all in all, some of the recipes actually look delicious.

Currently, I'm making deviled eggs because boredom is that prevalent.

I like to cook, but I usually just wing it rather than following recipes.

My usual technique is to just take some meat and a couple of different vegetables, chop it up, and throw it all in a frying pan with a little bit of oil and some sauce or seasonings. Then have some rice or home-made french fries on the side. You can use different kinds of meat or different combinations of vegetables to prevent it from getting too repetitive.

It can be quite nice to experiment with certain recipes.

[The Blaatschapen]

I like to cook, but I usually just wing it rather than following recipes.

My usual technique is to just take some meat and a couple of different vegetables, chop it up, and throw it all in a frying pan with a little bit of oil and some sauce or seasonings. Then have some rice or home-made french fries on the side. You can use different kinds of meat or different combinations of vegetables to prevent it from getting too repetitive.

I figured you would be more into steaming vegetables, rather than putting them into the frying pan.

(glutton mutton here, very much into appreciating the culinary arts)

[Emilio Aguinaldo]

I like to cook, but I usually just wing it.

Heh, sounds like the Filipino way of cooking. Put ingredients in pot, season it, wait 30 minutes and checj if it is edible.

[USS Monitor]

I like to cook, but I usually just wing it.

Heh, sounds like the Filipino way of cooking. Put ingredients in pot, season it, wait 30 minutes and checj if it is edible.

I think I was influenced by living in China for a while.

[USS Monitor]

I like to cook, but I usually just wing it rather than following recipes.

My usual technique is to just take some meat and a couple of different vegetables, chop it up, and throw it all in a frying pan with a little bit of oil and some sauce or seasonings. Then have some rice or home-made french fries on the side. You can use different kinds of meat or different combinations of vegetables to prevent it from getting too repetitive.

I figured you would be more into steaming vegetables, rather than putting them into the frying pan.

(glutton mutton here, very much into appreciating the culinary arts)

I am talking about IRL. Monitors don't eat vegetables. Unless you count coal as a vegetable... Knowing the US government and their regulations on school lunches, it's possible they do count coal as a vegetable.

[The Blaatschapen]

I figured you would be more into steaming vegetables, rather than putting them into the frying pan.

(glutton mutton here, very much into appreciating the culinary arts)

I am talking about IRL. Monitors don't eat vegetables. Unless you count coal as a vegetable... Knowing the US government and their regulations on school lunches, it's possible they do count coal as a vegetable.

Well, coal is plant based. So it is a vegetable

[Frank Zipper]

What else would coalslaw be made from...

[Nanatsu no Tsuki]

Today's dinner menu:

Grilled chicken breast and a caballo (garlic, olive oil, butter and black pepper sauteed) spaghetti, with Parmesan cheese and spinach.

[USS Monitor]

Today's dinner menu:

Grilled chicken breast and a caballo (garlic, olive oil, butter and black pepper sauteed) spaghetti, with Parmesan cheese and spinach.

Sounds tasty.

[Nanatsu no Tsuki]

Today's dinner menu:

Grilled chicken breast and a caballo (garlic, olive oil, butter and black pepper sauteed) spaghetti, with Parmesan cheese and spinach.

Sounds tasty.

It was. Although, the chicken turned a little flat. It probably needed a little bit more condiment.

[Hetrica]

I make fudge all the time, it is easy

All you need is-
- 500g baking chocolate (can be anything)
- 400g condensed milk
- 30g butter

Put all ingredients in a bowl
Put in microwave for 30 seconds
Mix
Put in microwave for 30 seconds
Mix
E.t.c. Until it is liquid
Pour into baking paper lined cake tin (around 900g)
Leave in fridge for two hours

[Nanatsu no Tsuki]

Made deviled eggs the other day. They turned out quite good. Although I may have but a bit more mustard than necessary.

[Cadonica]

Anything tastes good if you add enough grease, sugar or salt.

That's my motto.

[Val Halla]

Err

We're having gammon with cheesy vegetables

[Immoren]

I am making currently
600 grams of cow liver
400 grams of sausage
one onion
2 dl of cooking cream

Chopping all and roasting for a while on pan.

[Nanatsu no Tsuki]

Anything tastes good if you add enough grease, sugar or salt.

That's my motto.

Spoken like a true Northern European, damn it.

I am making currently
600 grams of cow liver
400 grams of sausage
one onion
2 dl of cooking cream

Chopping all and roasting for a while on pan.

Artery clogging goodness, Immo?

[Immoren]

Artery clogging goodness, Immo?

I guess. Withit I had rice/oats mix with veggies in pepper gouda flavoured cooking creme from my freezer-

[Nanatsu no Tsuki]

Artery clogging goodness, Immo?

I guess. Withit I had rice/oats mix with veggies in pepper gouda flavoured cooking creme from my freezer-

Sounds like quite the complete meal there, man.

[Immoren]

I guess. Withit I had rice/oats mix with veggies in pepper gouda flavoured cooking creme from my freezer-

Sounds like quite the complete meal there, man.

Perhaps I can survive into next morning without eating today. Probably not.

[Tecton]

Made Sourdough French Toast some amount of time ago, and partly out of laziness, I will use the gif I used for instruction. (Might note that thsi was taken from Imgur)

1 round loaf bread (Non-Presliced Sourdough*, in this case)
¾ cup milk
4 Eggs
¼ cup sugar
1 tbsp vanilla extract
2 tsp cinnamon
2 tbsp butter
mixed berries
Maple syrup

Preheat oven to 375F. Without cutting through the bottom of the bread, slice strips across the bread in one direction, and then rotate the bread to slice in another direction. This will create a crosshatch pattern. Place in a baking dish or cast iron skillet.

In a bowl, combine milk, eggs, vanilla, and half of the sugar.
Spoon mixture into the sliced bread crevices, making sure that the bread is evenly soaked. Then follow with melted butter all over the top.

Combine remaining sugar and cinnamon and sprinkle the mixture in between the slices and on top.

*You can still use it if it is presliced, just makes transporting it from the pan (or whatever you used) to a plate very hard, and I guess it doesn't hold the wash in as well.