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Heroes Community > Tavern of the Rising Sun > Thread: HC Can Cook!
Thread: HC Can Cook!
RedSoxFan3
RedSoxFan3


Admirable
Legendary Hero
Fan of Red Sox
posted November 17, 2006 09:41 AM

HC Can Cook!

Alright for all you chefs out there, it's time to saddle up, get out your spatulas and share with us your favorite recipes. And of course... Be sure to include pictures, so we can all be tortured and forced to try your amazing recipes.

My inspiration for this thread was in a thread from VW.

http://heroescommunity.com/viewthread.php3?TID=20244

So I'll start by sharing a recipe for Fish Chowder. If you note from the VW thread this post I simply copied directly into this thread for simplicity.


I strongly recommend fish chowder. If you have a good recipe you can't go wrong!

   * 1 1/2 pounds haddock or cod fillets, fresh or frozen
   * 1 cup chicken broth
   * 1/2 teaspoon salt
   * dash ground black pepper
   * 1/4 teaspoon sweet paprika
   * 1 1/2 cups diced peeled potato
   * 3/4 cup diced carrots
   * 1 small onion, finely chopped
   * 2 tablespoons butter
   * 2 tablespoons flour
   * 2 cups milk

This is a recipe I pulled up online. I didn't have a good recipe on me, but basically, you'll want to adjust this in a couple ways.

1.) In addition to the salt, pepper, and paprika, you'll want to use some fresh thyme. Thyme is what brings this dish together. Without it, it just tastes kinda watery.

2.) You don't need the carrots. Make sure you have plenty of onions. I don't know if one small onion is enough, just use your judgement. You may also want to adjust the proportions of potatos and/or fish that you use. Also I don't think flour is necessary. I prefer my chowder to be more runny, and buttery tasting.

3.) Do not use butter. Instead you should take your pot and fry up some saltpork. Make sure you cut the saltpork into 1/4 inch cubes before you fry it up. If you don't have saltpork, then just use bacon on the bottom of the pan and cook it until it is browned. Then take out the bacon and leave the bacon grease behind. This has a much better flavor and fish chowder just wouldn't be the same. You gotta use bacon fat. If you think you need more liquid add some extra chicken broth or milk.

When it is done cooking it should look something like this.



If it isn't yellow enough, then that means you didn't add enough bacon fat. If you have giant pools of yellow, that means you used too much bacon fat.

One final note: Don't stir the crap out of the chowder or everything will break apart. Stir very gently and don't do it very often. Like once every 10 minutes is fine. It will be cooked when the potatoes are done and the water has boiled off.

I'd look around for some more recipes on fish chowder. Just keep those three rules I mentioned above in mind.
____________
Go Red Sox!

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Nidhgrin
Nidhgrin


Honorable
Famous Hero
baking cookies from stardust
posted November 22, 2006 12:51 AM
Edited by Nidhgrin at 00:57, 22 Nov 2006.

Nice thread RSF!

I usually don't use cookbooks, mainly because I don't have any... and because I like to improvise more than strictly follow recipe's.  I do have numerous scraps of paper with dishes or other cooking stuff on, or partial ones that I use.  This is a very easy recipe for a desert I know by heart, from the time I didn't know a lot about cooking yet.  I still make it every now and then though, and most people love it.  I'm sorry about the poor translation since I don't know the words for all of those cooking terms in English.


Niddy's apple pie:

- 1 x casing (online translation calls it either 'puff pastry shell' or 'pastry dough', and it's easy to model, but very crispy and papery after baking) for which I'm generally too lazy to make myself
- 100 grams of butter
- 2 spoons (the ones you use for eating soup) of ordinary flour
- 150 grams of sugar + 1 spoon (again the ones you use for eating soup)
- 1 little bag of vanillin-sugar
- 3 eggs
- 6 large apples (I prefer sour ones here, such as granny smith's)

For the filling add the melted butter, one spoon of flour, the vanillin-sugar, the 150 grams of sugar and the three eggs together and mix till it's one (rather sticky) paste.

Fill a baking dish with the pastry dough so that the dough doesn't go over the edges of the dish.  Softly punch a few holes in the bottom with a fork.  Then distribute one spoon of flour evenly accross the bottom of the dough, and repeat the same with one spoon of sugar.

Peel the apples, remove the middle and cut them up into little parts (cubicles of about one centimeter are best imo), and fill the casing to the rim with small apple pieces.

Now more or less evenly distribute the filling over the apples (afterwards the apple pieces should not drown in it, but the filling should be visible below).

Once the oven has heated up, 30 or 40 minutes at 180 degrees should do (depending mostly on the size of the apple pieces).  Do take a look after 20/25 minutes or so, because since there's no hood or anything else covering the apples, they might start to color too fast.  In that case just turn the pie (not upside down, mind you - I mean when your oven doesn't give the same heat in the middle as on the sides like mine ) or cover it with aluminium foil to prevent the pie from turning black at the edges.

Done!  It's even better if you decorate it with a little bit of flour sugar (or is it called powder sugar?), and certainly if you serve it hot with vanilla ice cream and whipped cream

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violent_flower
violent_flower


Promising
Supreme Hero
Almost there.
posted November 22, 2006 04:24 AM
Edited by violent_flower at 04:38, 22 Nov 2006.

Salmon with Ginger Glaze

  This savory seafood dish is ready to serve in mere minutesby Regina Ragone, RD






Thanks to its rich supply of heart-healthy omega-3 fatty acids, salmon is a star player in the battle against cardiovascular disease.·  ¼ c packed brown sugar ·  2 Tbsp Dijon mustard ·  1 Tbsp grated fresh or 1 tsp ground ginger
·  4 6-oz wild Pacific salmon fillets, about 1" thick, skinned ·  ½ tsp salt ·  ½ tsp freshly ground black pepper

1. Coat rack of broiler pan with cooking spray. Preheat broiler.2. In small bowl, whisk sugar, mustard, and ginger. Season both sides of fillets with salt and pepper. Place salmon on broiler rack and brush glaze on top. Broil (6" from heat) 8 to 10 minutes or until fish is lightly browned and opaque.3. Serve each fillet on top of a lightly dressed mixed green salad.Makes 4 ServingsPer Serving (Without Salad): 340 cal, 31 g pro, 14 g carb, 17 g fat, 3.5 g sat fat, 90 mg chol, 0 g fiber, 485 mg sodium Prep Time: 10 minutesCooking Time: 8-10 minutes


I love this recipe and if you love salmon as I do please try this. When I was on the Alaskan fishing boat I ate a lot of salmon and so I tried tons of recipes.  It is pretty fast as well..

____________
Learn how to duck and weave because I will throw truth at you all day!

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Consis
Consis


Honorable
Legendary Hero
Of Ruby
posted November 22, 2006 05:19 PM
Edited by Consis at 02:58, 23 Nov 2006.

Copy/Paste Job: Smell Is Part Of Your Taste

**copied from CNN website**
Quote:
If you can't smell the roasting turkey, it just won't taste as good.

And if you think the brussels sprouts are bitter, well, blame how many taste buds you were born with, not the chef.

But never fear: Even after you're pleasantly stuffed from second helpings, there's a little spot deep in your brain that still gives a "Wow!" for pumpkin pie.

How we taste is pretty complicated, an interaction of the tongue, the nose, psychological cues and exposure to different foods.

But ultimately, we taste with our brains.

Tasty pairings
"Why do we learn to like foods? When they're paired with something our brains are programmed to see as good," says Dr. Linda Bartoshuk of the University of Florida, a specialist in the genetics of human taste.

Sorry, brains are programmed to want fat, probably an evolutionary hangover from times of scarcity. But what's necessary for survival isn't all the brain likes. University of Michigan researchers just uncovered that eating something tasty can spark brain cells that sense actual pleasure to start firing rapidly.

More provocative, how intensely people sense different flavors seems to affect how healthy they are.

Are you among the "supertasters," people who shun vegetables because they find them more bitter than the average person does? Supertasters may be more at risk of developing colon cancer as a result, says a recent University of Connecticut study.

It's research that sheds light on more than how we eat at food-rich holidays such as Thanksgiving. If scientists can prove those connections, it would be empowering information for people struggling to eat better year-round.

"People pile a lot of guilt on themselves," says Connecticut's Dr. Valerie Duffy, who is leading research into the links between inborn "preference palates" and health.

"We know oral sensation varies," she adds. "Instead of making one dietary recommendation for all, can we individualize it for what people like to eat?"

Are you a supertaster?
One in four people is what scientists call a supertaster, born with extra taste buds. "They live in a neon taste world," as Bartoshuk puts it.

They find some vegetables horribly bitter, and hate the texture. They get more burn from chili peppers, and perceive more sweetness than other people. Nor do they care for fat. They tend to be skinny because they're such picky eaters.

Scientists came up with the name because these people give an extreme "Yuck!" when given a certain bitter chemical widely used in taste research -- a chemical that certain other people, dubbed nontasters, can't even detect.

Those nontasters make up another quarter of the population. They like veggies, but unfortunately prefer heart-clogging fat, too, along with sweets and alcohol.

Everybody else falls somewhere in between.

The good news: You can train your taste buds. The variety of foods you ate as a child, and the emotional connections to certain foods, are more important than biology in determining food preferences, Bartoshuk says.

You may trick taste buds, too.

Consider: Duffy thinks many supertasters generalize, thinking they don't like most vegetables just because broccoli made them pucker. She calls Thanksgiving a great day for supertasters to try to expand their horizons because the traditional menu is heavy on sweetened vegetables -- and sugar trumps bitterness.

Pair a bite of sweet potatoes with the broccoli, and veggie-haters might find the greenery tastes OK after all, she suggests. Or try caramelizing the leeks.

And remember, taste dulls with age -- so the brussels sprouts you hated at 20, you may like at 50.

Smell is the start
But taste starts before a food actually touches the tongue. Even more important than sniffing its aroma is chewing, which releases vapors up the back of the nose. You think you're tasting a flavor that really you're unconsciously smelling. It's called retronasal olfaction, and it sends flavor information along a different, more sensitive brain pathway than traditional sniffing does.

The brain, meanwhile, is busy trying to regulate competing signals from stomach hormones that say "I'm full" with the yum factor.

Michigan researchers recently implanted electrodes into the brains of rats to track a pleasure-sensing region called the ventral pallidum. That region's cells fired in a frenzy when the rats ate a flavor, sweet or salt, that they craved, but slowly stopped as the rats got tired of eating the same old thing.

People have the same brain region, and Michigan psychologist Kent Berridge predicts it'll be in full swing at Thanksgiving dinner.

"At the moment you sit down and start to eat, that's when the firing's most intense and everything tastes delicious, more delicious than it's going to taste at any moment thereafter," he explains. "At the end, there are only a couple of things -- like the dessert -- that are going to make it fire again."


____________
Roses Are RedAnd So Am I

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friendofgunnar
friendofgunnar


Honorable
Legendary Hero
able to speed up time
posted January 04, 2007 09:42 PM

quick everybody, tell me the first thing that pops into your mind when you hear the words "English cooking"

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kookastar
kookastar


Honorable
Legendary Hero
posted January 04, 2007 09:45 PM
Edited by kookastar at 21:52, 04 Jan 2007.

Spotted Dick


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friendofgunnar
friendofgunnar


Honorable
Legendary Hero
able to speed up time
posted January 05, 2007 10:19 PM

allright any more takers?

focus on these words:
"English Cooking"

now type!



Go!

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