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Whatcha Cookin' Disco? - Printable Version

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Pages: 1 2

RE: Whatcha Cookin' Disco? - DarkTails - 01-11-2019

[Image: OfiEDX5.jpg]

Nom.

RE: Whatcha Cookin' Disco? - Chuba - 01-11-2019

that looks terrible

RE: Whatcha Cookin' Disco? - DarkTails - 01-11-2019

Rude. Tastes fine to me

RE: Whatcha Cookin' Disco? - Durandal - 01-11-2019

(01-10-2019, 11:42 PM)Antoinerory Wrote: [Image: 14169840793907.jpg]

Bon Appetit

This is really aesthetic.

RE: Whatcha Cookin' Disco? - sasapinjic - 01-11-2019

[Image: X4OJkEu]

Edit:

http://imgur.com/gallery/X4OJkEu

RE: Whatcha Cookin' Disco? - Alestone - 01-11-2019

Food porn gallery:

https://imgur.com/a/G5Omy

RE: Whatcha Cookin' Disco? - Republican.Shipping - 01-11-2019

I love 2 minute noodles, prawn flavour. But I'm a rebel, I do it for 3 minutes.

RE: Whatcha Cookin' Disco? - Kontrazec (Somni) - 01-19-2019

Kung Pao chicken on a bed of plain rice.

800g chicken breast, no fat, cut into 2 inch strips AGAINST the muscle grain (across the breast)
2 large carrots; cut one and a half into carrot sticks, the remaining half should be finely grated and separated
1 large leek, spiral-cleaned and cut into 1 cm rings
1 small scallion (if you want it)
1 small knob of ginger, finely grated and mixed with the grated carrot
2 medium/1 large clove of garlic, finely grated and mixed with carrot & ginger
400g roasted salted peanuts, blendered to chunky PB-size
2 tsp corn starch
4 tsp all purpose soy sauce
1 tsp thick dark soy syrup
1 tsp oyster sauce (can sub with more soy sauce)
2 tsp Shaoxing wine (can sub with 1 tsp wine vinegar)
1 and 1/2 tsp all purpose flour

Prep: Put chicken strips into bowl, cover with cornstarch, oyster sauce, Shaoxing, salt/pepper to taste, mix well and let sit in fridge for 15-30 min (ideally 30)
Take a wok or a large skillet, put oil in it and heat that f**ker up til it's smoking, then throw on the meat batch by batch, fry 2 min per side, DO NOT CROWD MEAT or it'll suck
Once meat is done, remove it from the wok/pan, add oil into the pan to match original amount and heat up again, this time not til smoke, then throw on carrot stix and stir-fry for 5 minutes, get them coated entirely
Add leek and scallions, then stir-fry another 5 min, then dump in the grated carrot, ginger and garlic at once and stir-fry for yet another 5 minutes
Finally, add all the chopped peanuts, mix and let cook without touching for a minute

To finish, mix 4 tsp all purpose soy, the 1 and 1/2 tsp all purpose flour, 1 tsp thick soy and match amount of warm water in a cup, mix thoroughly, pour over whole veg mix in the pan/wok
Stir-fry til the sauce is thickened to your preferences, then add meat, toss to combine and serve on bed of rice (which you hopefully know how to cook)

Enjoy!

RE: Whatcha Cookin' Disco? - TLI-Inferno - 05-08-2019

So, I forgot about this thread. I'm digging it back up.

I made a burger.

90% lean ground beef. I mixed the following into the meat:

Cracked Black Pepper
Garlic
Salt
Worcestershire Sauce
Kansas City BBQ Sauce (A tiny bit mixed into the meat, and then I thinly coated it again when it was halfway done cooking).

And thinly coated the pan with a mixture of: Hemp oil, olive oil, and butter. This was necessary due to how lean the meat is. I seasoned the pan with garlic and black pepper. I poured beer on the burger while it was cooking, and I cooked the burger until it was dark brown on the outside; not burned, but as done as it can be to release the flavor.

I buttered some sourdough bread and toasted it, then melted mozzarella cheese on the toast, and melted cheese on the burger. No added sauces required; the burger was plenty flavorful enough already.

If I ever get a phone with a proper camera, I'll start taking pictures for yall, I know pictures are better than words.