nelACKson Posted January 14, 2004 Share Posted January 14, 2004 i cought you and felon and high and some other folks (tags and whatnot) on a hopper.....can i get some lasagna?: Link to comment Share on other sites More sharing options...
TURBOCAPSLOK Posted February 9, 2004 Share Posted February 9, 2004 TURBOCAPSLOKS GUIDE TO COOKING - UPDATED REGULARLY. TURBOCAPLSOKS GUIDE TO GOOD COOKING I DECIDED THAT I WOULD LIKE TO START A GOOD COOKING THREAD IN CHANNEL ZERO AND THAT HOPEFULLY IT WILL GIVE SOME PEOPLE A FEW IDEAS FOR THEIR FUTURE COOKING ENDEAVOURS. I WILL TRY TO UPDATE IT REGULARLY WITH SMALL HINTS AND RECIPES THAT ARE GENERALLY FAIRLY EASY AND SIMPLE. FEEL FREE TO ADD YOUR OWN RECIPES OR IDEAS AND ASK ANY QUESTIONS, HOPEFULLY I'LL BE ABLE TO ANSWER WHAT IS TURBOS COOKING BACKGROUND YOU ASK? I AM SELF TAUGHT. I HAVE A LOVE OF GOOD FOOD AND BECAUSE OF THIS I LIKE TO MAKE GOOD FOOD FOR MYSELF TO EAT. BON APPETIT, TURBOCAPSLOK Link to comment Share on other sites More sharing options...
TURBOCAPSLOK Posted February 9, 2004 Share Posted February 9, 2004 I WOULD LIKE TO START OFF WITH A RELATIVELY EASY AND TASTY PASTA DISH WHICH IS ONE THAT I MADE UP AND CAN BE CHANGED TO SUIT PERSONAL PREFERENCES. FIRSTLY SOME PASTA. ITS UP TO YOU, I ENJOY TAGLIATELLI. UNLESS YOURE MAKING YOUR OWN SPAGHETTI OR TAGLIATELLI TRY TO BUY A NICE BRAND FROM THE STORE. GENERALLY PASTA IS CHEAP BUT YOU WILL GET A FEW MEALS OUT OF A PACKET. BEFORE YOU START MAKING THE SAUCE TURN A POT OF WATER ON TO BOIL THE SAUCE 1 ONION CHOPPED 3-4 TOMATO'S DEPENDING ON THE SIZE 2 RASHERS OF BACON 1 CLOVE GARLIC A BUNCH OF BASIL LEAVES CHILLI (OPTIONAL ACCORDING TO TASTE) GARDEN PEAS - PREFERABLY FRESH BUT FROZEN IF NEED BE) USING A GOOD OLIVE OIL LIGHTLY COVER A FRY PAN AND BEGIN BY BROWNING YOUR ONIONS AND GARLIC CLOVE. ONCE THE ONION AND GARLIC ARE REASONABLY BROWNED ADD BACON AND COOK FOR A FURTHER TWO TO THREE MINUTES UNTIL THE BACON IS PARTIALLY COOKED. ADD CHILLI AT THIS TIME I SUGGEST ADDING YOUR TOMATO'S AND TURNING THE HEAT DOWN SLIGHTLY. LETTING THE SAUCE COOK FOR AROUND FIVE TO SIX MINUTES. *ADD PASTA TO BOILING WATER (IF THE PASTA IS FRESH IT WILL COOK FAIRLY QUICKLY BUT IF ITS OUT OF A PACKET IT MAY TAKE SLIGHTLY LONGER) WHEN THE PASTA IS NEARLY COOKED ADD THE GARDEN PEAS AND THE BASIL TO THE SAUCE. ADDING THESE TWO INGREDIENTS AT SUCH A LATE STAGE IN THE COOKING PROCESS WILL ENABLE THEM TO KEEP THEIR NICE GREEN COLOR. IF YOU ADDED THEM EARLIER THEY WILL PROBABLY LOOK A LITTLE DULL. THIS IS OK TOO BUT FOR PRESENTATION PURPOSES I ADD MINE AT THE END. ONCE THE PASTA IS COOKED, DRAIN IT AND RUN SOME NICE OLIVE OIL THROUGH IT TO KEEP IT FROM STICKING. SERVE A SMALL AMOUNT OF SAUCE ONTO THE PASTA AND ENJOY WITH A WHITE WINE OR A COKE ALSO ADD SALT AND PEPPER TO TASTE DURING COOKING PROCESS. - TURBOCAPSLOK. Link to comment Share on other sites More sharing options...
non-hetero Posted February 9, 2004 Share Posted February 9, 2004 Cheers and... first. Link to comment Share on other sites More sharing options...
effyoo Posted February 9, 2004 Share Posted February 9, 2004 Cooking with Are2 can help you as well. Link to comment Share on other sites More sharing options...
gfreshsushi Posted February 9, 2004 Share Posted February 9, 2004 mmm, pasta. okay, i'm adding a recipe now. GFRESHSUSHI'S ONE AND ONLY GOOD RECIPE! 1.pick up phone book and locate number of good pizza restaurant. 2.order pizza (add toppings to taste). 3.wait patiently for 30-45 min. 4. DING-DONG! dinner's ready. nifty tip: cold pizza makes excellent breakfast. gfresh/i can't cook. Link to comment Share on other sites More sharing options...
TURBOCAPSLOK Posted February 9, 2004 Share Posted February 9, 2004 I HAD BANKED ON THE FACT THAT SOMEONE ELSE HAD A THREAD LIKE THIS BUT I STILL FEEL I CAN CONTRIBUTE SOME NICE STUFF. THANKS TURBO CAPSLOK Link to comment Share on other sites More sharing options...
AORAone Posted February 9, 2004 Share Posted February 9, 2004 fuck yeah man. you need some help, i gotta few recipes. i think everyone should post up in here, im down. Link to comment Share on other sites More sharing options...
Dirty_habiT Posted February 9, 2004 Share Posted February 9, 2004 :cough: Link to comment Share on other sites More sharing options...
Smart Posted February 9, 2004 Share Posted February 9, 2004 Originally posted by TURBOCAPSLOK I HAD BANKED ON THE FACT THAT SOMEONE ELSE HAD A THREAD LIKE THIS BUT I STILL FEEL I CAN CONTRIBUTE SOME NICE STUFF. THANKS TURBO CAPSLOK Tell you what... I'm kind of a purist, and I appreciate your contribution but... So, here's what I'm gonna do... Link to comment Share on other sites More sharing options...
AORAone Posted February 9, 2004 Share Posted February 9, 2004 lol, thats great. smart kicked your ass. Link to comment Share on other sites More sharing options...
!@#$% Posted February 9, 2004 Share Posted February 9, 2004 haha my thread straight gaffled another one, and all while i was sittin at home, sippin on gin and juice. hahaha. there was another so-called 'improved' :P cooking thread started by raven a few weeks ago as well. i made banana bread with peanut butter and chocolate chips yesterday Link to comment Share on other sites More sharing options...
ubejinxed Posted February 9, 2004 Share Posted February 9, 2004 my new thing is making pupusas homemade thick corn tortilla things stuffed with cheese or whatever. it's cool my grocery store sells Masa so it's super easy to make my own tortillas and tasty pupusas. the thick corn tortillas with an egg and cheese on top. tasty breakfast Link to comment Share on other sites More sharing options...
ubejinxed Posted February 9, 2004 Share Posted February 9, 2004 Originally posted by !@#$% i made banana bread with peanut butter and chocolate chips yesterday i LOVE banana bread with cream cheese on top. sooo good. my mom used to make it, i'm going to have to learn Link to comment Share on other sites More sharing options...
MANIK DEK Posted February 9, 2004 Share Posted February 9, 2004 ''respo's ramen noodle creation'' this is the ultimate recipe, vry easy and cheap and it tastes terrific, its my favorite thing to eat, well here it goes, you take two beef cup o' noodles,(top ramen in the bag wont work) fill them with water and put them both in the microwave and cook for 3 minutes, drain the water out until there is no water left, put the noodles in a bowl and then add ''siracha hot sauce( its the kind that has a chicken on the front and a green cap) pour as much siracha as you can stand, stir it with the noodles until its evenly distributed and theres your meal, it tastes great when chased with a glass of ice cold milk, i highly encourage you to try this, you will be hooked eating it at every meal -respo:p :crazy: :p :crazy: :p :crazy: :yum: :yum: :yum: Link to comment Share on other sites More sharing options...
TURBOCAPSLOK Posted February 9, 2004 Share Posted February 9, 2004 Originally posted by MLTf4nt0m lol, thats great. smart kicked your ass. LOL THATS GREAT. YOU LICKED SMARTS ASS. Link to comment Share on other sites More sharing options...
!@#$% Posted February 9, 2004 Share Posted February 9, 2004 c'mon turbo. don't be sad. enthrall us with your tasty goods. Link to comment Share on other sites More sharing options...
23578 Posted February 10, 2004 Share Posted February 10, 2004 what makes a subject great is when you think you've opened all the doors you thought there were, an unforseeable amount of new doors open up. back up to page 1. Link to comment Share on other sites More sharing options...
SteveAustin Posted June 9, 2004 Share Posted June 9, 2004 I'm feeling the need to flex some culinary skills. Big, big bumpers... ml Link to comment Share on other sites More sharing options...
!@#$% Posted June 9, 2004 Share Posted June 9, 2004 how you rescued this, i'll never know. but thanks!! hmmm.. summertime again! i'm down for some gazpacho. it's been awhile. what else. grilled shrimp. yumplestiltskins!! kefuckingbabs! ooh yes. lets' get some marinades up in this beyotch. Thai style rice vinegar fish sauce honey lemongrass shallots ginger garlic pepper *drool* Link to comment Share on other sites More sharing options...
SteveAustin Posted June 9, 2004 Share Posted June 9, 2004 fuck I'm hungry. I could really go for a big, fat, juicy steak about now. Medium please. and !@#$%...no problem. shits relevant so I just had to bump it. summer calls for bbq. take a vidalia onion...slice the top like an asterisk *...sprinkle in a generous portion of garlic salt then cram it full of butter. wrap it up in foil and drop it on the grill. let it cook until the outside layer starts to caramelize. take it out and pull it apart. eat it layer by layer. Link to comment Share on other sites More sharing options...
villain Posted June 9, 2004 Share Posted June 9, 2004 I have a microwave oven. My body is so full of preservatives, I will not decompose for hundreds of years after my death. Link to comment Share on other sites More sharing options...
Guest Pilau Hands Posted June 10, 2004 Share Posted June 10, 2004 i'm working as a waiter at a catering company right now. they fuckin pay me to eat delicious leftover food. it's the shit. tonight's menu: sweet pea soup, sauteed halibut with citrus slices on a bed of wasabi whipped potatoes, and asparagus. blueberry parfait and rasberry chocolate mousse for dessert. plus little salmon things and little eggplant things. fuck mcdonalds (i don't mean that baby, i love your salty fries and nuggets) just got my recipe flash from epicurious.com complete with Recipes for Summer Drinks Link to comment Share on other sites More sharing options...
!@#$% Posted June 10, 2004 Share Posted June 10, 2004 thanks pilau. TROPICAL MARGARITA 9 tablespoons frozen guava-passion-orange concentrate, thawed 1/2 cup tequila 4 teaspoons frozen limeade, thawed 4 teaspoons fresh lime juice 16 ice cubes, coarsely cracked Optional garnishes: Fresh lime slices Orange-peel twists Mix first 4 ingredients in glass measuring cup. Fill 2 Margarita glasses with ice. Pour Margarita mixture over. Garnish with lime slices and orange peel twists, if desired. Makes 2 drinks. :yum: Link to comment Share on other sites More sharing options...
Guest Pilau Hands Posted June 10, 2004 Share Posted June 10, 2004 Taken from various food magazines compiled online. Honeydew Mimosas http://img6.photobucket.com/albums/v20/pilau/honeydew.bmp'> This recipe can easily be doubled. Just be sure to make the mimosas in 2 batches. For best results, chill melon overnight. 1/2 medium honeydew melon (about 4 cups), cubed 1 cup crushed ice 1 tablespoon sugar 1 (750 ml) bottle sparkling wine, chilled Garnishes: lime wedges Combine first 3 ingredients in a blender. Process until smooth. Pour mixture into a large pitcher; add sparkling wine. Pour into glasses. Garnish, if desired. Yield: Makes 6 cups White Sangria http://img6.photobucket.com/albums/v20/pilau/whitesangria.bmp'> 6 cups Chardonnay or Sauvignon Blanc 1/4 cup superfine sugar 1 cup white grape juice 1 ripe nectarine, pitted and cut into thin wedges 1 tangerine, thinly sliced 1 cup seedless white grapes, halved 1 cup club soda In a large pitcher or other container, combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well. Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better. Just before serving, stir in the club soda and ice cubes. Yield: Makes 6 servings Watermelon Margaritas http://img6.photobucket.com/albums/v20/pilau/watermelon.bmp'> For a make-ahead tip, you can freeze the diced watermelon up to two weeks before the party. Place diced watermelon on a cookie sheet in the freezer for six hours or overnight. Store frozen cubes in a zip-top freezer bag until ready to use. 2 cups diced seeded watermelon, frozen 3/4 cup tequila 1/3 cup triple sec (orange-flavored liqueur) 1 tablespoon sugar 2 tablespoons lime juice 2 cups crushed ice Granulated sugar (optional) Lime slices (optional) Orange slices (optional) Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired. Yield: 5 servings (serving size: 1 cup) Frosty Lemon Martini http://img6.photobucket.com/albums/v20/pilau/lemon.bmp'> Notes: Look for lemon- flavored vodka and liqueur (such as the Italian liquore di limoni) in well-stocked supermarkets and liquor stores. For extra frostiness, put sugar-rimmed glasses in the freezer for 7 to 8 minutes. 1 tablespoon sugar Lemon wedge 1 cup crushed ice 6 tablespoons chilled lemon-flavored vodka (3 oz.; see notes) 2 tablespoons chilled lemon-flavored liqueur (1 oz.; see notes) 4 teaspoons lemon juice 2 thin strips (3 in. long) lemon peel 1. Pour sugar onto a small, rimmed plate. Rub rims of two martini glasses with lemon wedge to moisten, then dip rims into sugar to coat (see notes). 2. Place ice in a cocktail shaker. Add vodka, liqueur, and lemon juice. Shake until mixture is very cold, about 10 seconds. Strain into glasses. Garnish each with a twist of lemon peel. Yield: Makes 2 servings Patio Daddy-O Planter's Punch http://img6.photobucket.com/albums/v20/pilau/punch.bmp'> 1 1/2 cups cracked ice or 6 ice cubes 4 ounces (1/2 cup) chilled pineapple juice 2 ounces (1/4 cup) chilled orange juice 2 ounces (1/4 cup) chilled fresh lime juice 2 ounces (1/4 cup) dark rum Grenadine Garnishes: pineapple wedges, maraschino cherries, orange slices, lime slices Fill a cocktail shaker with ice, and add juices and rum. Shake vigorously to blend. Pour mixture into a tall glass. Top with a splash of grenadine. Garnish with a toothpick skewered with fruit, if desired. Yield: 1 serving. Banana-Orange Daiquiri http://img6.photobucket.com/albums/v20/pilau/banana.bmp'> 1 1/2 cups sliced banana 1/2 cup light rum 1/2 cup bottled sweet-and-sour cocktail mix 1/4 cup thawed orange juice concentrate 30 ice cubes Orange slices (optional) Place first 4 ingredients in blender, and process until smooth. With blender on, add ice cubes, 1 at a time, and process until smooth. Serve immediately. Garnish with an orange slice, if desired. Yield: 5 cups (serving size: 1 cup) Link to comment Share on other sites More sharing options...
!@#$% Posted June 10, 2004 Share Posted June 10, 2004 daddy o planter's punch?! that looks so good i swear, my mouth is watering. i am DROOLING! yaaaa!!!!!! :lick: somebody make some guacamole and salsa and come over with drinks. Link to comment Share on other sites More sharing options...
CinchedWaist Posted June 10, 2004 Share Posted June 10, 2004 fuck. those drinks look so damn good. Link to comment Share on other sites More sharing options...
Guest WebsterUno Posted June 10, 2004 Share Posted June 10, 2004 *believe* my mom taught me how to make a pretty mean guac. mmmmm...guac :yum: Link to comment Share on other sites More sharing options...
SteveAustin Posted June 10, 2004 Share Posted June 10, 2004 I have just developed a new taste for guac. Not really sure where it came from. I gotta remember not to come into this thread when i'm eating a crappy lunch. damn. Link to comment Share on other sites More sharing options...
patatasbrava Posted June 10, 2004 Share Posted June 10, 2004 i got something that i like to eat when i got the time ... it takes a few hours to cook but its simple...you cant really fuck it up, only if your impatient. take a pound or 2 of chuck roast. chop an onion , jalepeno , and some garlic up. line a pot with enough foil to wrap around the ingredients then place the meat and veggies into the foil. befor you seal it up add some salt and pepper, hot sauce, and a little honey (or sugar). seal it up in the foil nice and tight so all the steam and juices stay inside. make sure your oven is preheated to 300 degrees and put it in there for about 3 hours. when it comes out youll have the tastiest most tender meat ever. great served fajita style. now im hungry. Link to comment Share on other sites More sharing options...
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