Compliments to the chef

[Andres]

You know you're an excellent cook when your audience starts crying and screaming when he sees there's nothing left Beat that, you Michelin star chefs

Olive oil, a few pieces of beefsteak with a wee bit of pepper and salt, a toe of fresh garlic, tomatoe, fresh paprika, aubergine, a few leaves of fresh basilicum and pasta. Just fry the flesh in the olive oil, add the toe of garlic (crush it, it gives more taste then), the tomatoe (remove pits and skin first or go the easy way and use canned tomatoe), paprika and aubergine all in the same pan (add extra olive oil until the aubergine becomes soft); put it on low fire and add the leaves of basilicum. Cook the pasta. For a baby/toddler, you need to cook the pasta a bit further than al dente.

Easy, doesn't take too long to prepare and it tastes delicious, if I may say so myself. I think I'll add some ricotta too next time.

[TinCow]

Oh, I can beat that. This is my wife's food blog. Everything you see was prepared by us, and consumed by me. I even liked most of it.

http://thekitchenfrog.blogspot.com/

[a completely inoffensive name]

For a quick meal that your family will enjoy watch this:




Very simple, all you need is your standard kitchen blowtorch and 36 hours prep. time.

[CountArach]

Very simple, all you need is your standard kitchen blowtorch and 36 hours prep. time.

I saw him making scrambled eggs in a show once (it might have been the same one). It took him 15 minutes. Who has 15 minutes to spend on scrambled eggs? I do them in a minute in a microwave. I could have cooked, eaten and washed up in the time it would just take him to cook.

[Fragony]

I like to add some mushrooms, and pour some cream on it. A bit of white wine and gorgonzola for extra awesome.

Take patotoes, don't remove skin, boil, crush, sprinkle with olive oil, season with seasalt, add spme paramasan cheese -> oven

[Andres]

I like to add some mushrooms, and pour some cream on it. A bit of white wine and gorgonzola for extra awesome.

I don't like mushrooms, but cream and gorgonzola are great. Can't do wine for little one.

[Andres]

Oh, I can beat that. This is my wife's food blog. Everything you see was prepared by us, and consumed by me. I even liked most of it.

http://thekitchenfrog.blogspot.com/

Did anyone ever started crying after he/she noticed there was nothing left? Did somebody had to hug somebody for 5 minutes to calm him/her down because there was nothing left? If the answer to those two questions is "no", then you didn't beat me, Monsieur

I saw him making scrambled eggs in a show once (it might have been the same one). It took him 15 minutes. Who has 15 minutes to spend on scrambled eggs? I do them in a minute in a microwave. I could have cooked, eaten and washed up in the time it would just take him to cook.

Ah yes. But that's something you see in plenty of cooking programs. Some guy telling you he can cook an excellent dish in 30 minutes... What he doesn't tell you is that he had a few slaves washing and cutting all the vegetables, preparing a ton of things before Mister 30-minutes starts his explanation. In fact, if all the work has been done before you, you're a louzy cook if it still takes you 30 minutes to prepare your dish, since that's the equivalent of needing 30 minutes to prepare some micro-wave dish that has "ready in 5 minutes" written on the package.

[rajpoot]

Ah yes. But that's something you see in plenty of cooking programs. Some guy telling you he can cook an excellent dish in 30 minutes... What he doesn't tell you is that he had a few slaves washing and cutting all the vegetables, preparing a ton of things before Mister 30-minutes starts his explanation. In fact, if all the work has been done before you, you're a louzy cook if it still takes you 30 minutes to prepare your dish, since that's the equivalent of needing 30 minutes to prepare some micro-wave dish that has "ready in 5 minutes" written on the package.

^This.

That is why whenever I cook anything I take all the required ingredients and put them on the counter beforehand. Then I feel like a TV show chef.

[Peasant Phill]

Oh, I can beat that. This is my wife's food blog. Everything you see was prepared by us, and consumed by me. I even liked most of it.

http://thekitchenfrog.blogspot.com/

I'll be there in a few hours. Please make me something with pomme duchesse and wine with a nutty flavour.

Did anyone ever started crying after he/she noticed there was nothing left? Did somebody had to hug somebody for 5 minutes to calm him/her down because there was nothing left? If the answer to those two questions is "no", then you didn't beat me, Monsieur

Pff, I can make a little kid cry without even having to serve him/her food.

I did make a warm banana with home made chocolate sauce last evening. I'm not saying it made my girlfriend cry but she did lick every last bit out of the plate.

[Fragony]

For a quick meal that your family will enjoy watch this:




Very simple, all you need is your standard kitchen blowtorch and 36 hours prep. time.

There are some awesome tips in that one, I especially like the cheese butter trick I got to try that

[Vladimir]

Oh, I can beat that. This is my wife's food blog. Everything you see was prepared by us, and consumed by me. I even liked most of it.

http://thekitchenfrog.blogspot.com/

Awesome!

Now I can finally see the dishes.

[Whacker]

All of you. Every single one of you. Have NOTHING. On ROSMT.

https://www.youtube.com/user/SwedishMealTime

[TinCow]

Did anyone ever started crying after he/she noticed there was nothing left? Did somebody had to hug somebody for 5 minutes to calm him/her down because there was nothing left? If the answer to those two questions is "no", then you didn't beat me, Monsieur

No, they always start crying when there is still food on the plate, in anticipation of it soon being gone.

I'll be there in a few hours. Please make me something with pomme duchesse and wine with a nutty flavour.

Ah, the wine is my specialty. Meet my personal friend, Monsieur Wine Fridge:

[rajpoot]

Ah, the wine is my specialty. Meet my personal friend, Monsieur Wine Fridge:

Whooo! Classy!
Now I know why your Minecraft house seemed so stylish.

[Ja'chyra]

You know you're an excellent cook when your audience starts crying and screaming when he sees there's nothing left Beat that, you Michelin star chefs

Overreact much?

[Scienter]

@Andres, those recipes sound awesome! I'll have to try the second one. @TinCow hates eggplant. :(

[Fragony]

Exchanging recepies yay!

Try this Scienter it doesn't get any simpler and it quite the kicker.

Tomatoe, onion, fresh(!) basilicum.

Yeah that's just about it. A subject of endless variation. These ingredients really compliment eachother. Perfect pasta sauce.

[Andres]

@Andres, those recipes sound awesome! I'll have to try the second one. @TinCow hates eggplant. :(

That's unfortunate. Pasta à la Norma is by far my favourite pasta. Discovered it for the first time in Sicily, in 2000. Was still a student then and not really into cooking, so kinda forgot about it, until my wife prepared years later. I've prepared it several times, always trying a few things in a different way, looking for the perfect recipe.

In fact, I said canned tomatoes or passata, but you shouldn't bother trying to make it with canned tomatoes. It's so much better if you use passata (the wiki I linked to sounds a bit ambiguous, when I say passata, I mean this part : "Tomato purée is sometimes referred to by its Italian name, passata di pomodoro, when it has been "passed" through a sieve to remove seeds and lumps. In this form, it is generally sold in bottles or aseptic packaging, and is most common in Europe").

It's only since this year I started cooking with the tajine (was inspired by an excellent meal at the local Morrocan restaurant) and it's just fun. Pretty simple, just throw stuff together and see what it gives; if you find an excellent combination, write it down somewhere ; I like this sort of experimenting.

@Fragony, I have a simple recipe for excellent tomatoe sauce in one of our cooking books; I'll post it later (you'll need a passe-vite (or food mill)).

[Fragony]

Another extremily simple one, bacon, an egg, cream, cheese. Bake the bacon, add mixture of egg cream and cheese to bacon. It's better with fresh pasta because it absorbes the moist in the sauce better. Mix sause with pasta when it's still in the pan (spelling?)

And yeah a tajjine is aweome, everything holds it's taste. Try serving the couscous cold with mint.

[Andres]

Flemish beef stew (traditional belgian recipe) (for 2 persons)

500 grams of beef stew meat, cut into medium sized cubes
salt
pepper
butter
a bottle of dark table beer (I use Piedboeuf, don't know if you have an equivalent abroad; just take any dark beer with low alcohol percentage that has a sweet, fruity taste (the beer has to be sweet, otherwise the sauce will be too bitter)) or Kriek beer
3 leaves of dried bay laurel
thyme (a tablespoon)
2 slices of bread
3 onions
2 tablespoons of flour
20 centiliter of milk
mustard
1 table spoon of brown sugar


1) Cut the onions in little pieces (but not too little) or ringshop them
2) Melt the butter, brown the meat and add salt and pepper
3) remove the meat
4) add the (ringshopped) onion and the flour and fry slowly for a minute or three.
5) do the meat back into the pan, together with the bay leaves and the thyme;
6) pour in the beer (start with about 30 centiler (0,3 liter)
7) put it on low fire and let sudder for about an hour, an hour and a half;
8) slather the slices of bread with mustard and put them on top, mustard side down.
9) let it cook for another 30 minutes, mix it from time to time;
10) let it cook for a long while, say 2 hours, you want the meat to get very tender;
11) about 30 minutes before it's ready, stir well, the bread will bind the sauce.
12) 5 minutes before it's ready, pour in the milk and mix a bit

Always keep an eye on the pan and add some extra water or beer if needed.


Serve with fries and lettuce with mayonnaise. The dish is traditionnally accompanied by beer (doesn't have to be the same as the on you used for the sauce).