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ALLEZ CUISINE

COOKING FOR THE LOWERCASE IMPAIRED

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March 17th, 2007

FOR THOSE OF YOU WHO ARE FUNGAPHILES LIKE ME, MY BOYFRIEND CAME UP WITH A DELICIOUSLY SIMPLE AND EASY WAY TO PREPARE PORTOBELLO MUSHROOMS (2 FOR 1 AT HENRY'S MARKETPLACE, IN SAN DIEGO), ALTHOUGH I AM SURE IT WILL PROBABLY WORK WITH REGULAR MUSHROOMS AS WELL.

BASICALLY, AFTER WASHING THEM, HE TOSSED THEM IN A LITTLE BIT OF BALSAMIC VINEGAR AND OLIVE OIL, THEN GRILLED THEM ON THE FOREMAN (I ALMOST TYPED THAT AS 4MAN, THANK YOU HOUSE FANDOM) GRILL FOR APPROX. 3 MINUTES. HE THEN ADDED A LITTLE CRACKED BLACK PEPPER AND SALT, AND I WAS IN HEAVEN.

MAN I LOVE MUSHROOMS. THIS WAS SO RIDICULOUSLY SIMPLE.

March 13th, 2007

HERE IS A RECIPE FOR TRADITIONAL IRISH SODA BREAD

I WANT TO TRY IT EXCEPT FOR THE FACT THAT I DON'T WANT TO BUY BUTTERMILK.

February 21st, 2007

FREE COFFEE MATE CREAMER

SEVEN DAYS

JK JK JK

TONIGHT, YOU.

ANYWAY. YOU HAVE TO FILL OUT YOUR NAME, EMAIL ADDRESS AND MAILING ADDRESS BUT NO CREDIT CARD INFO. WHO DOESN'T LIKE FREE...FOOD...PRODUCT?

GHOST TOAST!!!

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Arashiyama Manka
OKAY FOR denbighm I HAVE MY RECIPE FOR ~~*GHOST TOAST*~~

I WON A COMPETITION FOR THIS AND GOT LOTS OF STICKERS AND CDS. YAY.

OKAY, FIRST OF ALL YOU NEED TO MAKE SOME TOAST. THICK BREAD IS BEST FOR THIS RECIPE. IT IS ALSO GOOD IF IT IS SMOOTH AND WHITE.

GET A SMALL SHARP KNIFE AND CUT OUT THE SHAPE OF A GHOST. IF YOU MAKE THE POINTY END OF THE GHOST START IN ONE CORNER AND THE HEAD IN THE DIAGONALLY OPPOSITE CORNER, YOU WILL GET THE LARGEST VOLUME OF GHOST POSSIBLE.

PICK A WHITE SPREAD SUCH AS CREAM CHEESE OR PHILADELPHIA. SPREAD IT OVER THE SIDES AND TOP SURFACE OF YOUR GHOST SHAPE.

NOW YOU NEED EYES FOR THE GHOST! FIND SOMETHING SMALL AND DARK. YOU COULD CUT SULTANAS IN HALF OR USE MINIATURE CHOCOLATE BUDS. MY NUMBER ONE RECOMMENDATION IS PEPPER CORNS. I FOUND MINE IN A PEPPER GRINDER.

NOW THE GHOST NEEDS A MOUTH. A SLICE OF OLIVE WORKS WELL.

NOW YOUR GHOST IS READY!

THIS IS MINECollapse )

HELP MEEEEE

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Arashiyama Manka
OKAY, I NEED YOUR HELP. YOU ALL SEEM TO BE ~*FINE CHEFS*~.

I BAKED A CAKE BUT HUGE CHUNKS FELL OUT. I'M TALKING HUUUGE. ANYWAY, I WANT TO HIDE THE HOLES IN MY CAKE WITH LOTS OF ICING, BUT I DON'T KNOW HOW TO MAKE IT. I DON'T HAVE MANY COOKING SUPPLIES EITHER.

I HAVE SOME OF THIS:


THE PACKET DOESN'T TELL ME HOW TO TURN IT INTO ICING. WHAT SHOULD I DO? I DON'T OWN AN ELECTRIC BEATER.

HERE IS THE WEBSITE FOR THE ICING THINGY I HAVE IF THAT HELPS
http://www.csrsugar.com.au/ViewProduct.aspx?id=12

IT CLAIMS TO BE AUSTRALIA'S FAVOURITE. IF YOU ARE NICE AND HELP ME, I WILL SHARE THE RECIPE THAT WON ME A NATIONAL TOAST COMPETITION. YES. I WON A COOKING COMPETITION. BE AFRIAD.

THNXX YOU GUYZ!

February 18th, 2007

HAPPY CHINESE NEW YEAR! I MADE FABULOUS WON TONS FOR DINNER SO I MUST SHARE THE RECIPE

INGREDIENTS
1 LB GROUND PORK
0.25 LBS SHRIMP; DE-SHELLED, DE-VEINED AND MINCED FINELY
GREEN ONIONS (I USED ABOUT 1.5 CUPS TOTAL FOR THE DUMPLING FILLING AND SOUP - DO IT TO TASTE)
2 TSP MINCED FRESH GINGER (AGAIN, TO TASTE),
ABOUT 5 TO 10 SLICES OF FRESH GINGER FOR THE BROTH (AGAIN, THIS IS A MATTER OF TASTE - I LOVE GINGER)
SESAME SEED OIL (1 TSP PER 1.25 LBS OF DUMPLING FILLING)
CORN STARCH (1 TSP PER 1.25 LBS OF DUMPLING FILLING)
CHICKEN BROTH (I USED ABOUT THREE CANS WORTH; NEED TO CHECK THE ACTUAL VOLUME AMOUNT)
WON TON WRAPPERS (I USED ABOUT 1.5 PACKS FOR THE AMOUNT OF FILLING I LISTED ABOVE)
SOY SAUCE
WHITE PEPPER (OPTIONAL)
BABY BOK CHOY (OPTIONAL)

1. MIX GROUND PORK WITH MINCED SHRIMP, GREEN ONIONS, MINCED GINGER, SESAME OIL AND CORN STARCH IN SUITABLY SIZED MIXING BOWL. MIX WELL WITH YOUR HANDS AND LET IT SIT FOR ABOUT 10 MINUTES TO ABSORB SOME FLAVOR.
2. WRAP WONTONS. MANY PEOPLE DO IT DIFFERENTLY BUT HERE IS A SET OF INSTRUCTIONS WITH PICTURES BECAUSE I AM TOO LAZY TO DESCRIBE HOW I DO IT.
3. SIMMER CHICKEN BROTH WITH GREEN ONIONS (TO TASTE) AND GINGER SLICES FOR ABOUT 5-10 MINUTES (JUST UNTIL IT'S HOT IF YOU'RE USING BROTH FROM A CAN LIKE I DID BECAUSE I'M LAZY) WITH A LITTLE SOY SAUCE FOR FLAVOR AND WHITE PEPPER IF YOU WANT IT. YOU CAN ALSO LIGHTLY BLANCH YOUR BABY BOK CHOY OR OTHER CHOICE OF GREEN LEAFY ASIAN VEGETABLE IN THE BROTH WHILE IT'S SIMMERING.
4. IN A SEPARATE POT OR DEEP PAN, BRING A GOOD AMOUNT OF WATER TO A ROLLING BOIL (I DON'T KNOW HOW MUCH WATER; I JUST FILLED MY WOK) AND DROP IN YOUR WRAPPED WON TONS. COOK THEM FOR 5-7 MINUTES ON HIGH, OR UNTIL THEY FLOAT TO THE SURFACE (USUAL GUIDELINES). DON'T COOK THEM TOO LONG OR THEY WILL FALL APART.
5. SERVE THE WON TONS (DRAINED) WITH CHICKEN BROTH AND BOK CHOY; YOU CAN TOP WITH MINCED GREEN ONIONS AND A LITTLE BIT MORE SESAME SEED OIL AND SOY SAUCE IF DESIRED.

GUNG HAY FAT CHOY, EVERYBODY!

THIS RECIPE IS READILY MODIFIABLE AS I'VE DONE IT BOTH WITH GROUND CHICKEN AND LEMONGRASS IN MY CHICKEN BROTH.

LEMONGRASS GIVES IT A THAI FLAIR. IT WAS PRETTY GOOD.
ANYONE WHO SAYS YOU CANNOT COOK/EAT WELL IN THE DORMS IS WRONG!! I HAVE HAD A FANTASTIC MEAL TONIGHT IN MY DORM ROOM AND I WANT TO SHARE IT WITH YOU!

FIRST I MADE A SALAD FEATURING KALE, MIXED BABY GREENS, SUNFLOWER SPROUTS, GREEN PEPPER, AND PANSIES! YES PANSIES! THEY ARE EDIBLE & A GREAT ADDITION TO A SALAD! I PUT ABOUT TWO TONS OF PEPPER AND A SPOON OF PESTO ON IT AS DRESSING!

DID YOU KNOW THAT KALE IS CONSIDERED MORE NUTRITIOUS THAN BROCCOLI OR EVEN SPINACH? IT'S TRUE!

THEN I SAUTEED A FRESH CATFISH FILLET IN MY HOTPOT! DORMITORY RULES USUALLY PROHIBIT ANYTHING THAT IS NOT A MICROWAVE THAT YOU CAN COOK STUFF WITH, BUT IF YOU GET ONE OF THOSE OLDER 70S LOOKING HOTPOTS THAT ARE BASICALLY JUST A HOTPLATE WITH A PLASTIC POT AROUND IT, YOU CAN MAKE LOTS OF THINGS OTHER THAN RAMEN NOOVLES! THEY ARE USUALLY APPROXIMATELY ONE DOLLAR AT GOODWILL. HERE IS WHAT I DID

(1) PUT ABOUT A HALF AN INCH OF WATER IN THE HOT POT. GOT IT BOILING. PUT IN THE CATFISH & LET IT STEAM FOR A BIT UNTIL ALL THE WATER IS GONE

(2) THREW IN A BUNCH OF BUTTER FOR THE CATFISH TO BE SIZZLING IN. THEN ADDED PEPPER, ITALIAN SEASONINGS, MINCED GARLIC, AND SALT. YOU CAN USE ANY SEASONINGS THAT YOU WANT! THESE ARE JUST MY FAVORITE!

(3) BASICALLY JUST WAITED UNTIL THE CATFISH SEEMED LIKE IT WAS NOT RAW ANYMORE! THEN ATE! IT WAS DELICIOUS AND BETTER THAN CAFETERIA FOOD!

THIS WILL PROBABLY WORK WITH ANY FISH, SUCH AS PERCH, TROUT, OR MAHI-MAHI! USE YOUR IMAGINATION!

I ALSO MADE PASTA IN THE HOT POT AFTER A THOROUGH CLEANING OF THE HOT POT.

BON APETIT! IF ANYONE ELSE HAS ANY GREAT SECRETS OF COOKING IN SITUATIONS WITH NO OVEN, PLZ SHARE THEM WITH ME!

(no subject)

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mayhap the shit be going down?
ST PATRICK'S DAY IS IN A MONTH SO I GIVE YOU...

FAV'S FAV-ULOUS IRISH CREAM

INGREDIENTS:

-- 14 OUNCES SWEETENED CONDENSED MILK
-- 1 ½ CUPS IRISH WHISKEY
-- 1 CUP HALF-AND-HALF (OR HEAVY CREAM FOR A RICHER FLAVOUR, BUT I FIND IT TO BE A BIT TOO RICH PERSONALLY)
-- 2 TEASPOONS CHOCOLATE SYRUP
-- 1 TEASPOON VANILLA EXTRACT
-- 1 TEASPON INSTANT COFFEE GROUNDS (YOU KNOW, THE FREEZE-DRIED STUFF)
-- ½ TEASPOON ALMOND EXTRACT



PREPARATION:

DUMP EVERYTHING IN THE BLENDER AND BLEND UNTIL IT'S, YOU KNOW, BLENDED. STORE IN A TIGHTLY SEALED CONTAINER AND ALLOW TO CHILL THOROUGHLY BEFORE DRINKING/SERVING.

IDK HOW LONG IT'LL STAY FRESH, SINCE I'VE NEVER GIVEN IT A CHANCE TO GO BAD.

February 11th, 2007

GUISE I MADE A VARIATION ON TREACLE'S RECIPE FOR FISH TONIGHT, BUT I DID IT WITH CHICKEN INSTEAD OF TROUT, AND ROSEMARY INSTEAD OF DILL. IT WAS REALLY EASY AND IT DIDN'T COME OUT AS WELL AS I'D HOPED, BUT GIVEN HOW LAZY I WAS IN PREPARING IT, I'M PRETTY SURPRISED AT HOW WELL IT CAME OUT.

LEMON ROSEMARY GARLIC CHICKEN IN A FOIL PACKET (THE POOR GRAD STUDENT'S CHICKEN IN PARCHMENT)

INGREDIENTS
OLIVE OIL
CHICKEN BREASTS (I USED 4)
FRESH ROSEMARY (OR DRIED, BUT I USED FRESH AND IT CAME OUT WELL)
4 CLOVES GARLIC, SLICED (OR TO TASTE)
1 LEMON, SLICED
CRACKED BLACK PEPPER
KOSHER SALT

ALUMINUM FOIL
BAKING PAN LARGE ENOUGH TO ACCOMODATE YOUR CHICKEN

1. PREHEAT OVEN TO 450 DEGREES
2. LINE PAN WITH FOIL AND DRIZZLE OLIVE OIL ON IT. PUNCTURE CHICKEN WITH FORKS (THIS I DID INSTEAD OF MARINATING) AND RUB IT ALL AROUND IN THE OIL SO THAT IT IS COMPLETELY COVERED (PEOPLE WHO ARE COMPETENT AT COOKING WILL MARINATE IT PROPERLY, BUT I'M REALLY LAZY).
3. SLICE GARLIC CLOVES INTO LARGE SLICES. COVER CHICKEN BREASTS WITH THE ROSEMARY, GARLIC SLICES AND CRACKED BLACK PEPPER/SALT. TOP IT OFF WITH LEMON SLICES, THEN FOLD UP THE FOIL SO IT'S A SEALED PACKAGE.
4. BAKE 40 MIN AT 450 DEGREES OR UNTIL FULLY COOKED (I INITIALLY HAD THE OVEN SET AT 350 FOR 20 MINS, BUT THIS WAS INSUFFICIENT SO I CRANKED IT UP TO 450 AND BAKED ANOTHER 20 MINUTES - IT WILL BASICALLY STEW IN ITS OWN JUICES BUT BE CAREFUL YOU DON'T BURN IT).

ANYWAY HERE'S THE REAL WAY TO DO IT, BUT IF YOU'RE LAZY LIKE ME, THE VERSION I DID WILL BE SUFFICIENT. TOTAL PREP TIME WAS ABOUT 10 MINUTES.

February 5th, 2007

OOPS

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DH_wants ducks
GAH.

I GOT CONFUSED AND THOUGHT EGGIE'S POST WAS ON HER OWN JOURNAL. D;




AND THE ICING ON THE CAKE,

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