Gastro Thread

[Riker'sMailbox]

I live in a suburb of NYC, so many types of wonderful food is right in my neighborhood. We eat a ton of middle eastern and Greek food. I am a bomb ass cook, so I like to challenge myself. I plan meals for the week and we shop on Sundays. I recently started baking the technical bakes from a British baking show and I love it and I am good at it.

I have earl grey test every afternoon.

 

[Refuge]

^ I enjoy cooking too and would say I was competent. I really like the planning side of things and feel quite proud when I can make something really good out of leftovers. Like I had quite a few leftover biscuits (cookies) from Halloween and decided to make truffles with them. Tonight I want to take yesterday's fried chicken and put in a burger with a potato salad on the side made from the leftover parsley potatoes. I guess it's stingy but I hate waste.

 

[rhubarbodendron]

There is a row of websites called 'love food hate waste'. I usually go to the American one at https://lovefoodhatewaste.com but there are also sites for CA, NZ and AU. Just google lovefoodhatewaste.
The American site has leftover-recipes galore in its database. You can browse either by cathegory or search for a particular ingredient, like for example your leftover chicken.
Years ago they even used to have 2 weeks recipe plans desinged so that every leftover from the previous day was used in next day's recipe. It's a pity they gave that up.

 

[Refuge]

There is a row of websites called 'love food hate waste'. I usually go to the American one at https://lovefoodhatewaste.com but there are also sites for CA, NZ and AU. Just google lovefoodhatewaste.
The American site has leftover-recipes galore in its database. You can browse either by cathegory or search for a particular ingredient, like for example your leftover chicken.
Years ago they even used to have 2 weeks recipe plans desinged so that every leftover from the previous day was used in next day's recipe. It's a pity they gave that up.

Thank you I will have a good look.

I think my grandmother's generation and in part my Mum's really adopted that way of thinking. Like it was so common for my family to have a roast dinner in the weekend. Often lamb. Then the meat would find its way into a sandwich as well as cold next to potatoes and salad or shepherd's pie perhaps. Sometimes I like the leftovers more. Corned beef for example was not my favourite meal. I didn't hate it but didn't love it either, however corned beef sandwiches

 

[JirinPanthosa]

I've been watching so much Food Network it's made me want to actually learn to cook.

Impediment has been I can't seem to find the right class. They're either for people way above me, or they're extremely specific. I just want to learn the basics in a way intended for absolute beginners. Maybe I should just buy the Julia Child book and start doing stuff like in that movie.

Not in one year. I hope I never have that kind of free time.

 

[Butters]

I've been watching so much Food Network it's made me want to actually learn to cook.

Impediment has been I can't seem to find the right class. They're either for people way above me, or they're extremely specific. I just want to learn the basics in a way intended for absolute beginners. Maybe I should just buy the Julia Child book and start doing stuff like in that movie.

Not in one year. I hope I never have that kind of free time.

I discovered cooking after I quit smoking and my tastebuds came back. Started with a few coffee table celebrity foodporn photo recipe books and took it from there. I never had lessons and some of my more elaborate efforts still fall flat, but a couple of things are in the bag.

My gravy for example, is awesome. I also mastered chips (fries). Basic things, but in all the overpriced eateries, I’ve never had better than my own recipes.

 

[rhubarbodendron]

I just want to learn the basics in a way intended for absolute beginners.

hmm, this book seems to explain the basics really well.
And we can always start our own TrekBBS cooking class: you tell us what you'd like to cook and we explain the recipe and the neccessary techniques.

 

[JirinPanthosa]

Thing is I don’t even know enough to know what I don’t know, so I don’t know what to ask about. I guess I’m most interested in meat and vegetable dishes. Not as much in baking. Healthy but not too healthy. Strong flavors but not hot.

Also a variety of macronutrient ratios. For example, things I can use to carb up before exercise and more protein centric dishes I can use after workouts.

 

[Refuge]

Yep the basics. How to toast bread and cook eggs. I'm finicky with toast, I look down on bread pretending to be toast with its uncooked edges and squidgy softness.

 

[Gary Mitchell]

Yep the basics. How to toast bread and cook eggs. I'm finicky with toast, I look down on bread pretending to be toast with its uncooked edges and squidgy softness.

 

[Kor]

Thing is I don’t even know enough to know what I don’t know, so I don’t know what to ask about. I guess I’m most interested in meat and vegetable dishes. Not as much in baking. Healthy but not too healthy. Strong flavors but not hot.

Also a variety of macronutrient ratios. For example, things I can use to carb up before exercise and more protein centric dishes I can use after workouts.

Do you eat pre-packaged foods on a daily basis? Or does someone else prepare food for you?

Kor

 

[JirinPanthosa]

Do you eat pre-packaged foods on a daily basis? Or does someone else prepare food for you?

Kor

I don't buy prepared meals, but a lot of boiling pasta or rice and adding packaged sauce, goya beans, things like that. And I'll hard boil eggs, easy things of that nature.

 

[rhubarbodendron]

For example, things I can use to carb up before exercise and more protein centric dishes I can use after workouts.

That sounds much like a description of traditional Bavarian cuisine - we used to be a very hard working farming people and our recipes are accordingly high-calory.
Have a look here for a first impression: http://bavariankitchen.com/

Yep the basics. How to toast bread and cook eggs. I'm finicky with toast, I look down on bread pretending to be toast with its uncooked edges and squidgy softness.

I find that it depends on the brand of bread and the brand of toaster you use. It takes a little experimenting to find the perfect setting for the respective bread.

 

[Kor]

That sounds much like a description of traditional Bavarian cuisine - we used to be a very hard working farming people and our recipes are accordingly high-calory.
Have a look here for a first impression: http://bavariankitchen.com/
...

I love authentic Schwarzwaelder Kirschtorte. In my region, I'm only aware of one place where I can buy a slice, and it's about three hours away. So it makes for an interesting road trip when those cravings kick in.

Kor

 

[Butters]

I love authentic Schwarzwaelder Kirschtorte. In my region, I'm only aware of one place where I can buy a slice, and it's about three hours away. So it makes for an interesting road trip when those cravings kick in.

Kor

Is that Black forest Gateau? Looks delicious in the image search.

Bread products drenched in butter. Utter bliss.

 

[rhubarbodendron]

Would you like the recipe? It's really simple to make. The most tricky part is the conversion from metric to imperial

 

[Butters]

Would you like the recipe? It's really simple to make. The most tricky part is the conversion from metric to imperial

I work in metric so no problems there. Biggest problem is making a delicious and creamy gateau under the expectant wistful watch of two cake obsessed but dairy intolerant children.

 

[rhubarbodendron]

dairy intolerance will pose a considerable problem as the filling in blackforrest cake is mostly whipped cream.
Are your children intolerant to some of the proteins in milk or just to milksugar (lactose)?
In the latter case, they might be able to eat sour milk products like plain yoghurt and many sorts of cheese since in them the lactose has been almost completely eaten up by lactic acid bacteria =). I have a recipe for a tangerine-sourcream layercake that they might perhaps be able to eat and which imho beats the blackforrest cake by lightyears.

 

[Butters]

It’s the protein unfortunately. We keep trying to introduce dairy, but it causes skin problems in one of them, and other one came out rashes that we thought we mumps at first.

Some kids do grow out of it, we’re told.

 

[Kor]

Is that Black forest Gateau? Looks delicious in the image search.
...

From what I can tell, it's basically the same thing. Kirschwasser (tart cherry brandy) is definitely essential.

Kor