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Cookbook - Printable Version

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Cookbook - Samulis - 04-01-2019

Hear me out... I know at least two people on this forum who like to cook/bake. What if we threw together a little cookbook with recipes from Scoring Central members? Doesn't have to be anything fancy, just like, whatever you like making.

Thoughts?


RE: Cookbook - bigcat1969 - 04-02-2019

bigcat cooking level

How to boil water.

Put water in pot.
Put pot on stove.
Turn on heat.
Wait.


RE: Cookbook - Samulis - 04-02-2019

(04-02-2019, 04:50 PM)bigcat1969 Wrote: bigcat cooking level

How to boil water.

Put water in pot.
Put pot on stove.
Turn on heat.
Wait.

Hey man, nothing wrong with that! I'm not talking 'everything has to be super advanced'... I was planning on putting a few basic bread recipes and some of what I call 'bachelor dinners' (easy, quick food requiring little to no skills and a limited budget/pantry). It'd sort of be a mix of whatever people like or are comfortable with, sort of like all those old church and club cookbooks.


RE: Cookbook - Michael Willis - 04-03-2019

I'll contribute! Give me some time to curate a few recipes. I'm really curious what Mattias can tell us about his potatoes .


RE: Cookbook - Nayrb - 04-03-2019

(04-03-2019, 12:42 AM)Michael Willis Wrote: I'll contribute! Give me some time to curate a few recipes. I'm really curious what Mattias can tell us about his potatoes .

Yes, Mattias appears to be quite the cook!


RE: Cookbook - bigcat1969 - 04-04-2019

I need to retract my recipe. All the water vanished and the pot burned by the time the smoke alarm woke me up!


RE: Cookbook - Nayrb - 04-06-2019

(04-04-2019, 12:35 AM)bigcat1969 Wrote: I need to retract my recipe. All the water vanished and the pot burned by the time the smoke alarm woke me up!

My dad had to repaint the entire kitchen to get rid of the smell after he forgot he was boiling eggs and they exploded.


RE: Cookbook - Michael Willis - 04-06-2019

Ok, here we go with a first recipe. Apologies for the imperial measurements, for whatever reason us Yankees still haven't joined the modern world with the metric system:

Mexican-Style Fried Rice (also Arroz con Pollo)

A while ago I spent some time in a funny little town called Del Rio, Texas. While I was there I met a friend named José who taught me how to make Mexican style rice. I've made it from memory so many times that I'm not sure if I still make it like he taught me, but here's the recipe to the best of my recollection.
  • 1 1/2 cups white rice (I think short grain works best)
  • 2 tablespoons vegetable oil
  • 3 cups chicken broth (or water + bouillon1
  • 8-oz can of tomato sauce
  • 1-2 diced tomatoes
  • 1 diced medium onion
  • 1-2 cloves garlic, minced
  • 1 tablespoon cumin
  • Salt, Pepper to taste
  • 1 bunch cilantro, chopped (optional)
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon coriander (optional)
  • diced hot peppers (optional)
  • bell pepper, diced (optional)
  • 1 pound cooked chicken, diced (optional)
Heat the oil in a 2-quart sauce pan, or a large skillet on medium-high heat. When oil is hot, add rice and stir for a few minutes. The rice should change color to a more opaque off-white, slightly golden color. Add water and tomato sauce immediately (have them ready and don't wait too long, otherwise the rice will burn! I did that the first time). Add all the other ingredients. Bring to a boil, reduce heat to low, cover, simmer for 25 minutes. The lid will be screaming "lift me! lift me!" IGNORE IT, or you will have to add more liquid and the rice will take forever to soften up. It will be done in 25 minutes, and on low it won't burn, trust me. This recipe will make about 4 cups of rice, which always stretches waaaay farther than I expect it to, even after making it for 10 years.

The optional ingredients really just depend on what you have on hand, and what your preferences are.

To make Arroz con Pollo, just add about a pound of cooked chicken, diced. I like to make my broth by boiling the chicken before making the rice, but you can also just use canned broth.

Serve with just about anything Mexican - enchiladas, fajitas, tacos, flautas, menudo, pozole, etc. Goes really well as something to add to a bowl of tortilla soup.


RE: Cookbook - peastman - 04-07-2019

This isn't exactly a recipe. It's instructions on how to cook pasta. Not the way you've been doing it all your life though. It's about using science to figure out a much better way of cooking it. I've been using this method for a few years now, and it works perfectly every time, while being faster and using less energy than the standard method.

https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html


RE: Cookbook - Samulis - 04-08-2019

(04-07-2019, 12:42 AM)peastman Wrote: This isn't exactly a recipe.  It's instructions on how to cook pasta.  Not the way you've been doing it all your life though.  It's about using science to figure out a much better way of cooking it.  I've been using this method for a few years now, and it works perfectly every time, while being faster and using less energy than the standard method.

https://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html

I wonder if you could steam pasta, like in a veggie steamer. Big Grin