What's cookin', good lookin'?

[seela]

J sounds rather worth having around every now and then

He has his moments.

Today he had another bright cooking related idea: "When you run out of countries to cook, we could try another game, where you just cook whatever I want."

Umm... Ok.

 

[Collar_N_Cuffs]

He has his moments.

Today he had another bright cooking related idea: "When you run out of countries to cook, we could try another game, where you just cook whatever I want."

Umm... Ok.

Hah! Given his apparent imagination, I would go with it

 

[seela]

Hah! Given his apparent imagination, I would go with it

I ask him a couple of times a week if there's some specific he'd like me to cook. He has two answers to that question:

1) Something Indian
2) Have you learned to make the meat pies my grandma used to make when I was a kid?

So I won't go with it.

 

[Primalex]

2) Have you learned to make the meat pies my grandma used to make when I was a kid?

So I won't go with it.

Refusing to learn how to make proper meat pies, hm?
:caning:

 

[Curious_in_Cali]

Chicken stock and then spicy chicken and rice soup.

 

[seela]

Refusing to learn how to make proper meat pies, hm?
:caning:

If only it were proper meat pies he wants I'd be happy to make them, but what he wants is greasy pouches filled with soggy, gray meat and rice.

I have promised him that I'll make them for our 10th anniversary, so it would spoil the suspense if I made them now. He's waited for 8 years, he can wait for 2 more.

 

[LallyH]

Help please

I need a good recipe for a barbecue sauce to oven cook pork steaks in. I usually buy a ready made sauce because of the need for speed (full time working mum, you know the deal) but the thick one I like isn't being stocked any more, and the alternative is watery and horrible.

I've tried making a homemade one in the past but the result wasn't great, so can anyone point me in the direction of a sure fire certainty that won't take me an age to prepare, please?

 

[BiBunny]

If only it were proper meat pies he wants I'd be happy to make them, but what he wants is greasy pouches filled with soggy, gray meat and rice.

I have promised him that I'll make them for our 10th anniversary, so it would spoil the suspense if I made them now. He's waited for 8 years, he can wait for 2 more.

Make that man some empanadas and tell him to shut it.

 

[Collar_N_Cuffs]

I need a good recipe for a barbecue sauce to oven cook pork steaks in. I usually buy a ready made sauce because of the need for speed (full time working mum, you know the deal) but the thick one I like isn't being stocked any more, and the alternative is watery and horrible.

I've tried making a homemade one in the past but the result wasn't great, so can anyone point me in the direction of a sure fire certainty that won't take me an age to prepare, please?

I have one that I really, really love! It takes a little while to make, but not forever. And so, so worth it. I will post it sometime over the weekend as soon as I can

 

[Primalex]

I need a good recipe for a barbecue sauce to oven cook pork steaks in. I usually buy a ready made sauce because of the need for speed (full time working mum, you know the deal) but the thick one I like isn't being stocked any more, and the alternative is watery and horrible.

I've tried making a homemade one in the past but the result wasn't great, so can anyone point me in the direction of a sure fire certainty that won't take me an age to prepare, please?

3/4 cup apple juice
1/2 cup ketchup
3 tbsp apple vinegar
2 tsp soy sauce
1 tsp worcester
1 tsp honey (much better: black treacle)
1/2 tsp chili powder
black pepper

Mix and cook and simmer a few minutes till desired consistency. This is the core recipe, which has the benefit that most stuff does exist in a decent kitchen anyway.

If you are more adventurous:

3 cups tomato ketchup
1 cup very strong coffee
parsley
1 Spanish onion or shallot
1 tsp Sambal oelek


But...seriously...for steaks I would just use a barbecue rub.
4 tsp (coarse) salt
2 tsp chili powder
2 tsp cane sugar
2 tsp garlic granules
2 tsp bell pepper powder
1 tsp cumin
1 tsp celery seeds
1/2 tsp black pepper

 

[Curious_in_Cali]

I've never really been happy with BBQ sauces I have made because so many rely on processed ingredients like ketchup and it is not satisfying to call it home made. My favorites though were the ones where coffee and honey were added in some way.

Adding some smashed up instant coffee to a dry rub can also be really yum.

 

[IrisAlthea]

Homemade ketchup, works as barbecue sauce
1 Onoion, finely chopped
2 Garlic cloves (at least, depending on size and taste), finely chopped
1 tablespoon Canola oil
1 Can of tomatoes (400g)
1 teaspoon Paprika powder
1 teaspoon Chili powder
3 tablespoons muscavado
1 tablespoon red wine vinegar
2 tablespoons tomato purée
1 tablespoon worcester sauce
2 teaspoon chipotle paste
1.5 teaspoons salt
150 ml water

Heat the oil in a frying pan and fry onion and garlic on middle heat for about 2 minutes.
Add the rest of the ingredients and let it simmer for about 10 minutes.
Blend it as smooth as you want it and let it cool.
It will keep for several weeks in the fridge.

 

[respeito]

i used a package of green giant honey roasted sweet corn (steamers) and a package of whole kernel corn.

i bought two mini pretzel rolls from the bakery. [2 for $1.00, yay.] my plan was to toast one of them and place it next to the bowl, but i was so busy trying to get a few good shots before i lost what natural light is coming through my patio door that i forgot it.

i'm sorry.

vegetarian corn chowder

http://i166.photobucket.com/albums/u103/nsidemymind/cc1a69b0-e373-4fe9-8e1a-f019c58cc041_zpsbcmr3ady.jpg

http://i166.photobucket.com/albums/u103/nsidemymind/6f5156f0-a60d-49c8-aa9a-a65cca86297d_zpsghhyh0q1.jpg

note: you can easily add meat to this dish. chicken, shrimp, bacon, smoked sausage....or even add cheddar, chorizo and chipotle peppers in adobo for a mexican corn chowder.

 

[LallyH]

Thanks for the sauce suggestions - I'll try them out on the family and report back

Just to check - Google says a 'cup' is 240 mls, does that sound right?

 

[Collar_N_Cuffs]

Lally - I can't improve on any of the sauces already posted, but I will still post mine later if you want it. Yes, there's ketchup in it...

Respe - that looks yummy. I love love fresh corn off the cob, either just fried up with sweet chiles or added into soups and stews. That looks yummy! They definitely look different. With and without flash? Or what did you change? As I have posted before, I have a hard time making my food look as yummy as it tastes sometimes.

 

[LallyH]

Lally - I can't improve on any of the sauces already posted, but I will still post mine later if you want it. Yes, there's ketchup in it...

Respe - that looks yummy. I love love fresh corn off the cob, either just fried up with sweet chiles or added into soups and stews. That looks yummy! They definitely look different. With and without flash? Or what did you change? As I have posted before, I have a hard time making my food look as yummy as it tastes sometimes.

If you don't mind posting, that would be great, thanks!

 

[SpicySweets]

Just finished making some guacamole. Fresh and homemade is the best! But I'll have to invite some friends over so I don't eat this giant bowl all by myself.

 

[midwestyankee]

Thanks for the sauce suggestions - I'll try them out on the family and report back

Just to check - Google says a 'cup' is 240 mls, does that sound right?

1 cup = 240 mls is the conversion that I have mounted to my refrigerator on a handy equivalence magnet.

 

[GoAztecs]

Pork chops, macaroni with tomatoes, onions, and green peppers

 

[Collar_N_Cuffs]

If you don't mind posting, that would be great, thanks!

Here you go I won't use any other BBQ sauce without making a face...

14 ounces ketchup
3/4 cup chile sauce (Heinz)
3/4 cup brown sugar
3/4 wine vinegar (I have used anything to hand, it works)
3/4 cup water
1/2 cup lemon juice
1/4 cup A-1 steak sauce
1/4 cup plain yellow mustard
2 Tbsp Worcestershire
1 Tbsp soy sauce
3 Tbsp celery seed
1 clove minced garlic
Tobasco
Black pepper

Mix in a large pot and summer 30 minutes.

It's quite a few ingredients, but OMG... So yum!
Seriously. If you try this, you may never try another again. It's lovely.

 

[Collar_N_Cuffs]

Thanks for the sauce suggestions - I'll try them out on the family and report back

Just to check - Google says a 'cup' is 240 mls, does that sound right?

Just let me send you a measuring cup?
I will even send both a dry and a wet measure...

 

[Collar_N_Cuffs]

For those of us cooking by ABC country, I found this website that gives recipes country by country!
!Que aproveche!

 

[seela]

Just let me send you a measuring cup?
I will even send both a dry and a wet measure...

You're the weirdos with funky measurements compared to the rest of the world, maybe we should send some measuring cups for you.

That said, I always substitute 1 cup as 250ml (or 2,5dl as the measurements are used here) because it's a nice round number. So far it's worked fine.

I'm gonna cook some kind of tofu and mushroom noodle thing today.

 

[seela]

For those of us cooking by ABC country, I found this website that gives recipes country by country!
!Que aproveche!

I found that website a while back too. This is another site where you can search by country names and get many recipes. I'm not sure how authentic all of them are, a couple of them have had no other hits but the recipe on that site, but I'm definitely taking my D recipe from there because it sounds too good (even though it's only found on that site).

 

[Collar_N_Cuffs]

You're the weirdos with funky measurements compared to the rest of the world, maybe we should send some measuring cups for you.

That said, I always substitute 1 cup as 250ml (or 2,5dl as the measurements are used here) because it's a nice round number. So far it's worked fine.

I'm gonna cook some kind of tofu and mushroom noodle thing today.

I agree, we are the oddballs. Buy the point is, if I want to cook a European recipe, I have the measures and tools to do so. So I'm just willing to share Did Europe start out with "funky" measurements and then convert to metric, or did Europe always cook with metric? I just don't know. Curious...

SKOMATNT (that is, some kind of tofu and mushroom noodle thing ) sounds... like yummy comfort food!!

More curiosity. Over here, soy is one of the biggest offenders in genetically modified foods, so most vegetarians and nutritionists I know wont eat tofu. Is t different in Europe?