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I.M. Gei

SF cooking club

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do you like to cook? are you good at it? no one cares, just post pics of food you make, whether it looks like something from a gordon ramsay restaurant or anti-food porn.

anyway, to start

[spoiler=chicken curry and rice]


i made the curry with split yellow peas, a pound of chicken thigh, some yogurt, ginger garlic paste, tomato paste, and a spice blend. underneath is my horribly botched attempt at making persian rice, topped with pistachios and slivered almonds

[spoiler=roasted red pepper hummus]redpepperhummus_zpsdveqwfhj.jpg


a half cup of dry chickpeas

2 tbsp tahini

2 tbsp olive oil

the juice of one lime

1 tsp cumin powder

half of a roasted red pepper

6 cloves of garlic

1) soak chickpeas overnight (optional: after they've sat in the water for a few hours, you can start skinning them)

2) boil for at least two hours, so that you can press one flat with your fingers

3) for the red pepper, cut it in half, stem it, and place it skin side up on aluminum foil on a baking tray. bake at 400 for half an hour, so that the skin is charred once it's out. place in a bowl and cover for now.

4) mix together the tahini and olive oil.

5) toss the boiled chickpeas, garlic, tahini, olive oil and lime juice into a blender. you'll get a bit of a tough mixture, but...

6) take one half of the red pepper, skin it—the skin should easily come off now—cut it up, and put it in the blender along with the cumin. the hummus should blend a lot more easily.

7) add salt if you want, or more water depending on what consistency you want the hummus.

8) enjoy!

Edited by I.M. Gei

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Requesting recipes with the pic, because I will be damned if you guys make me hungry without telling me how you did it!

Dinner tonight for me is a roast chicken. This is a combination of a couple of recipes I found online plus some advice I heard from elsewhere.

1 whole chicken

1 small lemon

Olive oil



10 stalks total of assorted fresh herbs (rosemary, sage, and thyme is a good start)

1. Preheat the oven to 425F (the rest of you guys who use centigrade can do the math).

2. Remove the chicken neck/giblets. You can either save this for broth base or toss them.

3. Rinse the chicken and pat dry with paper towels. I put my chicken on a slightly elevated rack within a 9 x 13 pan. Regardless, put the chicken breast-side up.

4. Cut the lemon into thin slices.

5. Stuff the interior of the chicken with the fresh herbs and lemons. You may have to cram the herbs/lemons in.

6. Rub the chicken breast/drumsticks/wings (if you can reach them) with olive oil. You want enough to coat the outside of the chicken.

7. Sprinkle salt and pepper on the chicken.

8. Bake the chicken for 15 minutes.

9. Turn the oven down to 375F.

10. Continue baking the chicken for (25 x weight of chicken in pounds - 15) minutes. For my 4 pound chicken, it was 25 x 4 - 15 = 85 minutes. You can also get a meat thermometer, and pop it into the chicken's breast, but I'm lazy.

11. Carefully take the chicken out of the oven, and let it sit for 15 minutes.

12. Remove the lemon and herbs from the chicken cavity, and discard them. Their purpose in life was to season the chicken.

It's sort-of cheap, makes a decent amount of meat, and the carcass/neck/giblets can be used to make homemade broth!

[spoiler=3DS picture]iqllGoD.jpg

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Being a brown person I don't use measurements, but I make a mean Chicken Pilau

- dice a pound of chicken breast

- for every cup of rice you use, use an onion. So 1.5 cups of rice = 1.5 onions

- Put in some ginger, I guess use your common sense, I put in around two fingertip lengths (so the distance from the tip of my pointer finger to the first joint)

- Put this all in a dish, put enough oil to cover the onions (but not too much)

- sautee the onions for a bit

- Soak a cup and a half of rice

After the onions have sauteed a little;

- Put in around half a tablespoon of Coriander seeds and like half a teaspoon of cumin (I may be making this up, I have a feeling about how much is too much lol)

- Put in as much salt as you'd like; I'm rather conservative so what I end up putting in amounts to a half a teaspoon

- Put in some crushed red peppers, I kinda put in around a half a tablespoon's worth

- Put in two star anise and 4-5 cloves as well as a stick or two of cinnamon

- Put in the meat

Cook it for a while until the onions completely sautee and the meat is cooked. Currently I am in the habit of putting in too much oil so I gotta figure out how to drain the oil, but I hesitate to say "wait until you run out of oil".

Then, put in 1.5 - 2 times as much water as you have rice (so 1.5 cups of rice = 2.25-3 cups of water) and boil it, then drain the rice and put it into the boiling water. Wait until much of the water is gone/absorbed by the rice (or at least looks like it, should take like 5-7 minutes), then let it sit at low temperature for like 10 or 15 minutes for it to stay heated and the water to completely evaporate/get soaked. Make sure to mix it around a bit here and there so the bottom isn't burning.

Then take it out and enjoy.



I'll also soak the lentils with the rice from time to time and add a lot more water, which makes me add coriander/cumin powder (and red chili powder) when I put in the water. This also ends up tasting good.

I'm a trial-and-error "chef" (lol) but this is what I'm best at making. I think it's fairly cheap anyway, since a bunch of onions and 4 pounds of chicken breast cost me like 20-25 bucks total and those last me like two weeks, then all of the other stuff lasts me much longer (like a whole month or two) in standard packaging.

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1. "Pilau" in Hawaii means "stink". :P:

2. Would that recipe work if you subbed in lentils instead of chicken? I'd love to give it a whirl, but my body suddenly decided that it didn't want to process onions properly.

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Yeah, then it's just rice basically. You'd still only put it in after you boil the water, though. It also tastes good; I really enjoy the taste of the rice.

You can also add some extra stuff like tomatoes or other vegetables (i don't like tomatoes). I dice my onions so you ultimately don't really see them, it's just a good broth ultimately. My mom's done a bunch of stuff with ground meat too, and you can also use fish. It's a very flexible recipe overall.


Sadly, my measurements are definitely not accurate and I can't tell you if they're overestimates or underestimates. I've just messed around a lot because that's kinda what I do, and if I dont think it tastes good I go "less of that" or "more of that" or whatever.

Edited by Lord Raven

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because i actually have some spare time due to not having to study for the GRE anymore, i've added the recipe for the red pepper hummus under the cut

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To be honest, I'm surprised there isn't anything like this for cooking. This is just a place for chefs to share recipes, techniques, really anything about cooking. I'll start with my signature peanut butter brownies!

Edit: Just found another recent cooking thread. Well, now I'm embarrassed, but I'll still leave this thread open if anyone still wants to talk about cooking.

Brownie Ingredients -

1 cup sugar

2 eggs

1/2 cup butter

1/2 cup flour

1/3 cup cocoa powder

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

Peanut Butter Center -

3/4 cup peanut butter

2 tablespoons flower

1/3 cup butter

1/3 cup sugar

2 eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Melt 1/2 cup butter. Mix in 1 cup sugar and 2 eggs. Once mixed, stir in 1/2 cup flour, cocoa powder, 1 teaspoon vanilla extract, salt, and baking powder. When mixed well, set aside. In a separate bowl, mix remaining 1/3 cup butter and peanut butter. Once mixed, mix in remaining 2 eggs, 2 tablespoons flour, 1/3 cup sugar, and 1 teaspoon vanilla extract. If mixture is too thick to spread, mix in a little bit of milk. Pour half of chocolate mixture into greased baking pan, and then pour the peanut butter mixture on top of it. This may be easier by applying it in evenly spaced globs and swirling them together. Pour remaining chocolate mixture. Optionally, sprinkle a handful of mini marshmallows on the top for a toasty treat! Place in oven and bake for 30 minutes or until toothpick comes out relatively clean.

I'm open to suggestions, and I feel that is the point of this thread; for chefs to help each other improve their cooking! Bon appetit!

Edited by TheAssassinMercenary

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