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Closefood·ie
ˈfo͞odē/
noun
informal
noun: foodie; plural noun: foodies; noun: foody
1. a person with a particular interest in food; a gourmet.
Over on another RM forum, a lovely user started a "foodies" thread. If you don't know what that is, it's someone who loooves to cook, or is serious about their food. Lots of people shared their food pictures or pics of what they came up with. One woman made a cookie with a color wheel on it. Argh!
Let's see what you all can do.
I'll start with something simple: Stewed apples... with raisins...
Added a spoonful of sugar, a splash of vanilla and a sprinkle of allspice. Ohh!
Not pictured: I put some greek yogurt in it. Ohh. So happy.
Share yours! Feel free to link us to your recipes. Happy sharing!
ˈfo͞odē/
noun
informal
noun: foodie; plural noun: foodies; noun: foody
1. a person with a particular interest in food; a gourmet.
Over on another RM forum, a lovely user started a "foodies" thread. If you don't know what that is, it's someone who loooves to cook, or is serious about their food. Lots of people shared their food pictures or pics of what they came up with. One woman made a cookie with a color wheel on it. Argh!
Let's see what you all can do.
I'll start with something simple: Stewed apples... with raisins...
Added a spoonful of sugar, a splash of vanilla and a sprinkle of allspice. Ohh!
Not pictured: I put some greek yogurt in it. Ohh. So happy.
Share yours! Feel free to link us to your recipes. Happy sharing!
My room mate and I specialize in making drunk food. We recently constructed sliders out of Chocolate Chip Oatmeal Muffins, Chicken Nuggets and Peanut Butter with Mozza.
I honestly don't know how to cook anything myself outside of basic stuff like eggs and chinese rice, since my room mate does all the cooking in the house. I love me some Peanut Butter and Tuna Sandwiches though.
In case you haven't noticed I'm a a fuck up.
I honestly don't know how to cook anything myself outside of basic stuff like eggs and chinese rice, since my room mate does all the cooking in the house. I love me some Peanut Butter and Tuna Sandwiches though.
In case you haven't noticed I'm a a fuck up.
author=LibertyNo ma'am. I'd like to meet this Ocean fellow, though. :D
A-Are you Ocean??? Because this is the sort of thing he'd post.
author=Pizza
My room mate and I specialize in making drunk food. We recently constructed sliders out of Chocolate Chip Oatmeal Muffins, Chicken Nuggets and Peanut Butter with Mozza.
I honestly don't know how to cook anything myself outside of basic stuff like eggs and chinese rice, since my room mate does all the cooking in the house. I love me some Peanut Butter and Tuna Sandwiches though.
In case you haven't noticed I'm a a fuck up.
Peanut butter and tuna...? In the same sammich? Well, different strokes, I suppose! It takes practice. If you can boil water there's something you're bound to be able to do! Each time you do it you get just a little bit better too. :D
LockeZ
I'd really like to get rid of LockeZ. His play style is way too unpredictable. He's always like this too. If he ran a country, he'd just kill and imprison people at random until crime stopped.
5958
That pic looks extra gross. The ingredients also sound extra gross.
I'm just gonna leave this here: The Cheese and Burger Society.
I'm just gonna leave this here: The Cheese and Burger Society.
author=LockeZ
That pic looks extra gross. The ingredients also sound extra gross.
I'm just gonna leave this here: The Cheese and Burger Society.
Heh. No worries. More apples for me! ^__^
Oh duuuuuuude. Cheeseburgers. I love me a good hamburger! That gypsy looks amazing!
author=LockeZ
That pic looks extra gross. The ingredients also sound extra gross.
I'm just gonna leave this here: The Cheese and Burger Society.
Now talk about gross
grossly delicious but still gross
I'm normally disgusted by fatty food but these do sound marvelous, I'm confused.
Also, I love stewed apples! These days I attempted making Clafoudis, a french dessert, but it was no more than a failed, miserable attempt -- mainly because the oven turned itself off like 3 times and I took too long to notice ;_;
But I also added a little more flour than I should.
A day full of hard, sweaty work and this is the outcome. 8-)
Lasagna, from scratch:
A more human-sized piece.
And mini donuts, made inside a mini donut machine, because kitchen gadgetry. 8-)
Covered with homemade glaze of course. Just some powdered sugar (Icing Sugar for you europeans ) and milk. And a splash of vanilla.
FOOD COMA GET. <3<3<3
Lasagna, from scratch:
A more human-sized piece.
And mini donuts, made inside a mini donut machine, because kitchen gadgetry. 8-)
Covered with homemade glaze of course. Just some powdered sugar (Icing Sugar for you europeans ) and milk. And a splash of vanilla.
FOOD COMA GET. <3<3<3
LockeZ
I'd really like to get rid of LockeZ. His play style is way too unpredictable. He's always like this too. If he ran a country, he'd just kill and imprison people at random until crime stopped.
5958
I've decided you might just be bad at taking pictures. All of these being discolored and washed-out and blurry is most of what makes them unappetizing, I think. They probably looked way better in real life.
WHITE PIZZA
The dough:
3 cups bread flour
1 cup warm water
1/2 tablespoon of sugar
1 1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 1/4 teaspoons active dry yeast
Add water, salt, sugar, yeast and oil into a mixing bowl and with a wooden spoon, mix well. Add flour and mix until dough is smooth. Mix well with a wooden spoon and knead for about 10 minutes. If it's too dry, you can sprinkle water on it as you knead. If it's too wet, add flour. A good gauge for dough stickiness: if it sticks to your hand but doesn't come off on your hand as you pull it away, it's good. Let sit in a warm place for two hours or until it doubles in size. Divide into two balls, kneading again, place in a covered container and refrigerate overnight. Unless you have a pizza stone, you'll need a pizza sheet or a pan (If you want pan pizza, I recommend a 12 inch cast iron skillet).
Making the pizza:
Toppings:
Ricotta
Romano
Parmesan
Provolone
Mozzarella
dried basil
minced garlic
To make your crust, powder your workstation with fine corn meal and coat corn meal onto the dough. This prevents the dough from sticking to your hands and the working surfaces. You can use flour, but this will work its way into the dough, drying it out. In a circular motion, spin your dough against the work surface, flattening it and gradually widening it, leaving it thicker in the middle. Once it's large enough to cover your hand, you can begin tossing it.
Your tossing method is simple, but takes some practice. Throw the dough from hand to hand, spinning a quarter of a turn with each toss. As it gets larger, pull in with each toss (as you throw the dough to the other hand, move the hand releasing the dough in a motion as if you are reaching for your elbow.). Don't twirl the dough in the air. That's only for show and can misshape and break the dough. You can practice by tossing a wet towel.
If you're using a pizza stone, sprinkle some cornmeal on the board, otherwise the dough will stick to the board. In the pan, on the sheet or on the board, lay the dough and apply the ricotta. Unlike a regular pizza, ricotta is the base for a white pizza (if you're making abeulitas white pizza, you'd use alfredo). Sprinkle Romano, Parmesan, and provolone. Add a touch of garlic (just a little bit across the surface), top with mozzarella and sprinkle dried basil.
Bake at 400 degrees until the bottom is golden brown.
Be aware, White Pizza burns more easily than regular pizza. If the cheese is starting to brown, the bottom is starting to blacken.
The dough:
3 cups bread flour
1 cup warm water
1/2 tablespoon of sugar
1 1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 1/4 teaspoons active dry yeast
Add water, salt, sugar, yeast and oil into a mixing bowl and with a wooden spoon, mix well. Add flour and mix until dough is smooth. Mix well with a wooden spoon and knead for about 10 minutes. If it's too dry, you can sprinkle water on it as you knead. If it's too wet, add flour. A good gauge for dough stickiness: if it sticks to your hand but doesn't come off on your hand as you pull it away, it's good. Let sit in a warm place for two hours or until it doubles in size. Divide into two balls, kneading again, place in a covered container and refrigerate overnight. Unless you have a pizza stone, you'll need a pizza sheet or a pan (If you want pan pizza, I recommend a 12 inch cast iron skillet).
Making the pizza:
Toppings:
Ricotta
Romano
Parmesan
Provolone
Mozzarella
dried basil
minced garlic
To make your crust, powder your workstation with fine corn meal and coat corn meal onto the dough. This prevents the dough from sticking to your hands and the working surfaces. You can use flour, but this will work its way into the dough, drying it out. In a circular motion, spin your dough against the work surface, flattening it and gradually widening it, leaving it thicker in the middle. Once it's large enough to cover your hand, you can begin tossing it.
Your tossing method is simple, but takes some practice. Throw the dough from hand to hand, spinning a quarter of a turn with each toss. As it gets larger, pull in with each toss (as you throw the dough to the other hand, move the hand releasing the dough in a motion as if you are reaching for your elbow.). Don't twirl the dough in the air. That's only for show and can misshape and break the dough. You can practice by tossing a wet towel.
If you're using a pizza stone, sprinkle some cornmeal on the board, otherwise the dough will stick to the board. In the pan, on the sheet or on the board, lay the dough and apply the ricotta. Unlike a regular pizza, ricotta is the base for a white pizza (if you're making abeulitas white pizza, you'd use alfredo). Sprinkle Romano, Parmesan, and provolone. Add a touch of garlic (just a little bit across the surface), top with mozzarella and sprinkle dried basil.
Bake at 400 degrees until the bottom is golden brown.
Be aware, White Pizza burns more easily than regular pizza. If the cheese is starting to brown, the bottom is starting to blacken.
author=LockeZMy camera quality isn't the best, I admit. It's the camera from my very old phone. But eh. I work with what I've got. (And what I can afford! :) )
I've decided you might just be bad at taking pictures. All of these being discolored and washed-out and blurry is most of what makes them unappetizing, I think. They probably looked way better in real life.
author=pianotm
WHITE PIZZA
The dough:
3 cups bread flour
1 cup warm water
1/2 tablespoon of sugar
1 1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 1/4 teaspoons active dry yeast
Add water, salt, sugar, yeast and oil into a mixing bowl and with a wooden spoon, mix well. Add flour and mix until dough is smooth. Mix well with a wooden spoon and knead for about 10 minutes. If it's too dry, you can sprinkle water on it as you knead. If it's too wet, add flour. A good gauge for dough stickiness: if it sticks to your hand but doesn't come off on your hand as you pull it away, it's good. Let sit in a warm place for two hours or until it doubles in size. Divide into two balls, kneading again, place in a covered container and refrigerate overnight. Unless you have a pizza stone, you'll need a pizza sheet or a pan (If you want pan pizza, I recommend a 12 inch cast iron skillet).
Making the pizza:
Toppings:
Ricotta
Romano
Parmesan
Provolone
Mozzarella
dried basil
minced garlic
To make your crust, powder your workstation with fine corn meal and coat corn meal onto the dough. This prevents the dough from sticking to your hands and the working surfaces. You can use flour, but this will work its way into the dough, drying it out. In a circular motion, spin your dough against the work surface, flattening it and gradually widening it, leaving it thicker in the middle. Once it's large enough to cover your hand, you can begin tossing it.
Your tossing method is simple, but takes some practice. Throw the dough from hand to hand, spinning a quarter of a turn with each toss. As it gets larger, pull in with each toss (as you throw the dough to the other hand, move the hand releasing the dough in a motion as if you are reaching for your elbow.). Don't twirl the dough in the air. That's only for show and can misshape and break the dough. You can practice by tossing a wet towel.
If you're using a pizza stone, sprinkle some cornmeal on the board, otherwise the dough will stick to the board. In the pan, on the sheet or on the board, lay the dough and apply the ricotta. Unlike a regular pizza, ricotta is the base for a white pizza (if you're making abeulitas white pizza, you'd use alfredo). Sprinkle Romano, Parmesan, and provolone. Add a touch of garlic (just a little bit across the surface), top with mozzarella and sprinkle dried basil.
Bake at 400 degrees until the bottom is golden brown.
Be aware, White Pizza burns more easily than regular pizza. If the cheese is starting to brown, the bottom is starting to blacken.
Oh duuuuuude. I've gotta try that someday.
nurvuss
958
Here's a (not so-)slow cook beef chili I made.
I used this recipe as a basis, but I had to improvise due to lack of cooking materials! I'll tell you how.
Guess who read “cooking time: over 2 hours” as “cooking time: 2 hours”? (Spoilers: me). You’re supposed to slow cook this beef for seven hours. Who’s got that kind of time? Jeez!
But I knew deep within my heart of hearts, I had the power to make this right. I’m going to tell you how to make slow cook chili at a medium speed.
Step 1: First of all, we don’t even have a slow cooker. The first thing I did was get a big big wok, and I began to fry the salt & pepper-seasoned beef strips in a tabelspoon of olive oil. I pushed them around the pan on a medium heat for about 8 minutes until they began to brown. Then, I lifted them out and set them aside in a bowl. Don’t dump the beef oil!
Now, I fried the onion, coriander and red pepper in the beef oil. After they began to soften (roughly 7 minutes)
Step 2: I added the garlic, puree, chopped tomatoes (i used 2x cans of 400g tomatoes), stock, spices and beef strips back to the wok. Bring it to a boil, then turn the heat down low to a simmer. Put a helmet on that soldier! I mean, cover the pan. I cooked this mixture for 1 hour and 45 minutes, giving it a stir every 30 minutes.
Step 3: This is where you can rejoin the recipe without any problems. Turn off the heat, put in your chocolate and coriander, then stir it all around!
As you can see, we served this on top of basmati rice. I gotta say, this worked out really beautifully. The beef was tender and succulent, almost resembling barbecued brisket burnt-ends. Who needs 7 hours? Not this goon! I really recommend you try this out for yourself, because it’s the best beef chili I’ve ever made.
My partner and I make a lot of crazy lazy food stuff on our blog EFIR, which is where I ganked this one from.
edit:
once we tried to make this
and it turned out like this
I used this recipe as a basis, but I had to improvise due to lack of cooking materials! I'll tell you how.
Guess who read “cooking time: over 2 hours” as “cooking time: 2 hours”? (Spoilers: me). You’re supposed to slow cook this beef for seven hours. Who’s got that kind of time? Jeez!
But I knew deep within my heart of hearts, I had the power to make this right. I’m going to tell you how to make slow cook chili at a medium speed.
Step 1: First of all, we don’t even have a slow cooker. The first thing I did was get a big big wok, and I began to fry the salt & pepper-seasoned beef strips in a tabelspoon of olive oil. I pushed them around the pan on a medium heat for about 8 minutes until they began to brown. Then, I lifted them out and set them aside in a bowl. Don’t dump the beef oil!
Now, I fried the onion, coriander and red pepper in the beef oil. After they began to soften (roughly 7 minutes)
Step 2: I added the garlic, puree, chopped tomatoes (i used 2x cans of 400g tomatoes), stock, spices and beef strips back to the wok. Bring it to a boil, then turn the heat down low to a simmer. Put a helmet on that soldier! I mean, cover the pan. I cooked this mixture for 1 hour and 45 minutes, giving it a stir every 30 minutes.
Step 3: This is where you can rejoin the recipe without any problems. Turn off the heat, put in your chocolate and coriander, then stir it all around!
As you can see, we served this on top of basmati rice. I gotta say, this worked out really beautifully. The beef was tender and succulent, almost resembling barbecued brisket burnt-ends. Who needs 7 hours? Not this goon! I really recommend you try this out for yourself, because it’s the best beef chili I’ve ever made.
My partner and I make a lot of crazy lazy food stuff on our blog EFIR, which is where I ganked this one from.
edit:
once we tried to make this
and it turned out like this
meustrus
30
Ewwwwwwwwww
I like making quick improvisational dishes. Right now my fav is a fish and chickpea curry. Start by pan frying some pureed onion, garlic, and jalapeño in olive oil for a while. Add some powdered chipotle, ginger, cumin, turmeric, and thai fish sauce. Later add the chickpeas (drained from a can, and I saved some of the liquid for later). Then a fillet or two of fish. When that's all cooked through put in sour cream and some broth to get a good consistency (and balance the heat). Break up the cooked fish and mix it all together. Last night I used Swai and served it over orzo. Turned out very well.
I want to try that white pizza. I'd rather use baker's yeast or a sourdough starter though. Is there a way to make that work? Also, I totally have a 12-inch cast iron skillet and I love pan pizza!
I like making quick improvisational dishes. Right now my fav is a fish and chickpea curry. Start by pan frying some pureed onion, garlic, and jalapeño in olive oil for a while. Add some powdered chipotle, ginger, cumin, turmeric, and thai fish sauce. Later add the chickpeas (drained from a can, and I saved some of the liquid for later). Then a fillet or two of fish. When that's all cooked through put in sour cream and some broth to get a good consistency (and balance the heat). Break up the cooked fish and mix it all together. Last night I used Swai and served it over orzo. Turned out very well.
I want to try that white pizza. I'd rather use baker's yeast or a sourdough starter though. Is there a way to make that work? Also, I totally have a 12-inch cast iron skillet and I love pan pizza!
I'm sure you could make a sourdough starter work. Whatever recipe you have for a pizza crust is fine.
the secret for the perfect scrambled eggs: add crumbled toasts to the egg mixture. also, if you have add some fish stock and oyster sauce. mmm.
a quick fix that takes like 3 minutes and is so delicious and omg
a quick fix that takes like 3 minutes and is so delicious and omg
nurvuss
958
Tabasco on scrambled eggs baby. Better yet, tabasco on a pan-fried mixture of scrambled eggs and smoked salmon. WHOA!
meustrus
30
Made a chipotle cream sauce the other day. It is absolutely amazing. The first thing I did with it was cook chickpeas and orzo in it which was amazing. Next I've cooked shrimp in it - the sauce was good but the shrimp was not good quality. Also used it in rice and beans which made them delicious. This morning I used it in scrambled eggs and I did not mix it right (if I had I would expect it to be fluffy) but it tasted delicious.
Basically you get something resembling Mexican créma - I used crème fraîche, which is 1 part buttermilk to 8 parts cream mixed together in a covered (but open to the air) bowl left at room temperature for 16 hours, but you could also use European yogurt - and blend it with canned chipotles in adobo, lime juice, and garlic. Specifically, 1 cup créma, 2 chipotles, 1 Tbsp lime juice, 1 clove of garlic. The crème fraîche would thicken way too much so I had to heat it halfway through blending.
This stuff seriously goes with everything. It is the perfect blend of spicy, tangy, and creamy. With crème fraîche at least it can be boiled without curdling, which makes it very flexible. So good.
Basically you get something resembling Mexican créma - I used crème fraîche, which is 1 part buttermilk to 8 parts cream mixed together in a covered (but open to the air) bowl left at room temperature for 16 hours, but you could also use European yogurt - and blend it with canned chipotles in adobo, lime juice, and garlic. Specifically, 1 cup créma, 2 chipotles, 1 Tbsp lime juice, 1 clove of garlic. The crème fraîche would thicken way too much so I had to heat it halfway through blending.
This stuff seriously goes with everything. It is the perfect blend of spicy, tangy, and creamy. With crème fraîche at least it can be boiled without curdling, which makes it very flexible. So good.
author=meustrus
Made a chipotle cream sauce the other day. It is absolutely amazing. The first thing I did with it was cook chickpeas and orzo in it which was amazing. Next I've cooked shrimp in it - the sauce was good but the shrimp was not good quality. Also used it in rice and beans which made them delicious. This morning I used it in scrambled eggs and I did not mix it right (if I had I would expect it to be fluffy) but it tasted delicious.
Basically you get something resembling Mexican créma - I used crème fraîche, which is 1 part buttermilk to 8 parts cream mixed together in a covered (but open to the air) bowl left at room temperature for 16 hours, but you could also use European yogurt - and blend it with canned chipotles in adobo, lime juice, and garlic. Specifically, 1 cup créma, 2 chipotles, 1 Tbsp lime juice, 1 clove of garlic. The crème fraîche would thicken way too much so I had to heat it halfway through blending.
This stuff seriously goes with everything. It is the perfect blend of spicy, tangy, and creamy. With crème fraîche at least it can be boiled without curdling, which makes it very flexible. So good.
.... Whoa. That sounds amazing actually!
Homunculus
15
I
Love
Food
So much.
This might not look like much, but oh god it was oh so good so good so good XD
It's basmati rice, but I cooked it in half spiced apple cider and half chicken broth instead of water, then when it was cooked let it sit in curry sauce until the sauce wasn't runny. I also added mixed veggies and a 6 bean medley in it while it cooked. So nommy.
Love
Food
So much.
This might not look like much, but oh god it was oh so good so good so good XD
It's basmati rice, but I cooked it in half spiced apple cider and half chicken broth instead of water, then when it was cooked let it sit in curry sauce until the sauce wasn't runny. I also added mixed veggies and a 6 bean medley in it while it cooked. So nommy.
author=Homunculus
I
Love
Food
So much.
This might not look like much, but oh god it was oh so good so good so good XD
It's basmati rice, but I cooked it in half spiced apple cider and half chicken broth instead of water, then when it was cooked let it sit in curry sauce until the sauce wasn't runny. I also added mixed veggies and a 6 bean medley in it while it cooked. So nommy.
Oh mannnn...
