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Ask a Chef
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Alucard483 Offline
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Post: #1
Ask a Chef

If you have any questions about cooking, recipes or anything food related in general and I can do my best to help you out.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-26-2009 10:09 AM
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~Mystery~ Offline
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Post: #2
Re: Ask a Chef

I need some appetizer recipes that involve figs. any recommendations?

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03-26-2009 10:11 AM
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Alucard483 Offline
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Post: #3
Re: Ask a Chef

Sure, although not specificly an appatizer it can be served as such in the summer time.

Figs with Berries and Honey Mousse

Serves 4 people
  • Code:
    Raspberries - 1pt.
    Figs        - 1pt.
    Honey       - 6oz.
    Egg yolks   - 4
    Salt        - TT
    Heavy Cream - 1pt.
    Mint        - Garnish
    [/list:u]

    1) Pick through the berries, do NOT rinse them as it will dilute thier flavor.
    2) Rinse the Figs and cut them in half leaving the stems attached unless otherwise prefered.
    3) To make the mousse , wisk the honey, yolks and salt together in a bowl over a sauce pan of barely simmering water. Whisk continuosly for eight minutes. After five it should begin to thicken and become creamy. Whisk vigorously until the mousse leaves thick ribbons on its surface when pured over itself. Set aside to cool. Its texture when cool should be sticky and stiff.
    4) Whisk 1 floz of cream into the mousse until it lossens.
    5) Whip remaining cream until firm and fold into the mousse. Whisk. The texture should now be light and creamy.
    6) Loosely arrange the figs and other fruits on a plate and serve with the mousse.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-26-2009 10:41 AM
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Albatross Offline
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Post: #4
Re: Ask a Chef

Are there any male chefs who are not gay?

(sorry man It was just too good of an opportunity to pass up.)

On a serious note, know any good yet fairly simple shrimp recipes?
03-26-2009 12:54 PM
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Alucard483 Offline
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Post: #5
Re: Ask a Chef

Yes. Probably more than there are gay chefs.

Shrimp is a very versitile dish that can be served many diffrent ways. The easies and most flavorfull is to grill and top with an accompanying sauce.

Grilled shrimp
  • Code:
    Shrimp                  - 5-10
    Garlic                  - 1 clove
    Olive oil               - 1/2 cup
    Salt                    - TT
    Pepper                  - TT
    Seasoning powder        - 1/2tsp  (optional)
    [/list:u]

    1) Mince (or crush using a garlic press) and mix into 1/4 cup oil.
    2) Mix in the seasoning powder, salt, and pepper into the oil as well. Wisk well mixing thouroughly.
    3) Put shrimp in oil mixture and toss until thoroughly covered. Set aside.
    4) Start the grill and clean well. Let heat up.
    5) Skewer the shrimp on bruchet sticks and grill.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-26-2009 02:55 PM
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Silentstrike220 Offline
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Post: #6
Re: Ask a Chef

I am pretty good when it comes to cooking I could be your sue chef Alucard.

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03-27-2009 01:08 AM
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Albatross Offline
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Post: #7
Re: Ask a Chef

Hidden stuff:
Alucard483 Wrote:Yes. Probably more than there are gay chefs.

Shrimp is a very versitile dish that can be served many diffrent ways. The easies and most flavorfull is to grill and top with an accompanying sauce.

Grilled shrimp
  • Code:
    Shrimp                  - 5-10
    Garlic                  - 1 clove
    Olive oil               - 1/2 cup
    Salt                    - TT
    Pepper                  - TT
    Seasoning powder        - 1/2tsp  (optional)
    [/list:u]

    1) Mince (or crush using a garlic press) and mix into 1/4 cup oil.
    2) Mix in the seasoning powder, salt, and pepper into the oil as well. Wisk well mixing thouroughly.
    3) Put shrimp in oil mixture and toss until thoroughly covered. Set aside.
    4) Start the grill and clean well. Let heat up.
    5) Skewer the shrimp on bruchet sticks and grill.

Thank you good sir!
03-27-2009 11:48 AM
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cooltoonist Offline
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Post: #8
Re: Ask a Chef

You have any recipes to deal with leftover ingredients?
I have a habit of leaving vegetables and fruits to rot because I don't know what to do with them. :(
03-28-2009 08:46 AM
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AWOL Offline
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Post: #9
Re: Ask a Chef

What vegetables have you got?

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03-28-2009 12:24 PM
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Pieman Offline
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Post: #10
Re: Ask a Chef

Know anything that can be made with various kinds of peppers?

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03-28-2009 12:28 PM
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magikarp Offline
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Post: #11
Re: Ask a Chef

Know any good pasta sauce recipes (preferably vegetarian and without cheese)? I know that's sort of hard. Sorry.

Hidden stuff:
cooltoonist: http://straightfromthefarm.net/recipe-index/

That has the recipes listed by ingredient, but Alucard might have some better ideas.

"Do we treat straight public sex differently than we do gay public sex? Of course. Straight people are so proud of their public sex that they named a cocktail after it."
03-28-2009 12:35 PM
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random_name Offline
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Post: #12
Re: Ask a Chef

cooltoonist Wrote:You have any recipes to deal with leftover ingredients?
I have a habit of leaving vegetables and fruits to rot because I don't know what to do with them. :(

Bubble and squeak? (british thing)

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"What is the task of higher education? To make a man into a machine. What are the means employed? He is taught how to suffer being bored." – F W Nietzsche
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03-29-2009 05:07 AM
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Alucard483 Offline
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Post: #13
Re: Ask a Chef

The Man Of Pie Wrote:Know anything that can be made with various kinds of peppers?
Peppers are very versitile and can be put it almost anything.

(Note: I do not have the recipe currently in front of me, so I may be missing/have wrong ingredients, ingrendient amounts, cook times and temperatures)

Roasted Stuffed Poblano Peppers

Serves 4 people
  • Code:
    Poblano peppers - 4 (large)
    Ground Pork     - 8oz
    Ground Cherizo  - 4oz
    Vegetable oil   - 3Tbsp
    Onion           - 1
    Corn            - 1/4cup
    Rice            - 1/4cup
    Eggs            - 4
    Flour           - 2cups
    Cheddar Cheese  - Garnish
    [/list:u]

    1) Rinse your peppers well and place them in a roasting pan. Coat them in the vegetable oil and roast in the oven until they have started to blacken and the skin wrinkles and seperates. Place them in a metal bowl and cover tightly with ceran wrap. Set aside.
    2) While your peppers are roasting start cooking your rice. Dice your onion into 1/4" pieces.
    3) In a sautee pan cook your pork and cherizo mixing well and cook until just under done. Mix in the onion and cook until the meat is done. Transfer to a large bowl.
    4) Mix your cooked rice and corn in with your meat and onion. Mix well so the onion, rice and corn is evenly distributed throughout the meat.
    5) In a seperate bowl beat all the eggs together and put the flour into another bowl. Set both aside.
    6) Uncover your peppers and peel the skin off of them taking care not to tear the now tender flesh. Cut off the top and seed the inside. Rinse out with warm water.
    7) Stuff your peppers with your meat mixture and reseal the top using a toothpick.
    8) Dredge your stuffed peppers though the flour then egg wash and deep fry until golden brown. Flip as needed.
    9) Transfer to serving plate and garnish with cheese.

    Again, some things my be missing. I will fix all mistakes when I am back at college.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-29-2009 06:11 AM
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Alucard483 Offline
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Post: #14
Re: Ask a Chef

magikarp Wrote:Know any good pasta sauce recipes (preferably vegetarian and without cheese)? I know that's sort of hard. Sorry.

Hidden stuff:
cooltoonist: http://straightfromthefarm.net/recipe-index/

That has the recipes listed by ingredient, but Alucard might have some better ideas.

Not off the top of my head, but I can find you some when I get back to college.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-29-2009 06:13 AM
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Alucard483 Offline
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Post: #15
Re: Ask a Chef

cooltoonist Wrote:You have any recipes to deal with leftover ingredients?
I have a habit of leaving vegetables and fruits to rot because I don't know what to do with them. :(

I would need to know specifics of what you have. Vegetables can fit into almost any dinner while fruits can fit into almost any dessert or breakfast.

Whilst some work diligently there are those who ask why. I am one of them
(\__/) This is Bunny. Paste Bunny into your signature
(='.'=) to help him gain world domination.
(")_(")
Soul#2: I already have a grip. Doc:and a porno mag and a tube of lube I'm sure"
Lifes a bitch, then you marry one
This has been a test of the emergency pointless argument system. Had this been a real pointless argument, someone would have been called a facist.
Ceiling Cat: For that you need to wear a fursuit, though.

Inside sources say that Carla Franklin has had more dick in her than a public urinal.
03-29-2009 06:16 AM
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Leon Kinotolian Offline
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Post: #16
Re: Ask a Chef

Two questions for an old thread... Hope no one minds.

1) Is there any sort of method to make a fruit smoothie without a blender? I have one at one house, but none at the other, and every so often I'll get the craving there, only to lose it when I come back to the one WITH the blender.

2) Can you provide me with a decent chicken sangwich recipe? Something simple, yet tasty and relatively healthy is what I'm looking for.

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For $9.11 I'll give you an inside job.
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and by pinch of salt i actually mean you need to build a fucking salt processing plant so you have enough salt to dispell the bullshit
04-06-2009 11:29 AM
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Pieman Offline
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Post: #17
Re: Ask a Chef

Thanks Alucard!

" I never knew until that moment how bad it could hurt to lose something you never really had. " ~From the television show The Wonder Years
04-06-2009 12:03 PM
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random_name Offline
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Post: #18
Re: Ask a Chef

Leon Kinotolian Wrote:Two questions for an old thread... Hope no one minds.

1) Is there any sort of method to make a fruit smoothie without a blender? I have one at one house, but none at the other, and every so often I'll get the craving there, only to lose it when I come back to the one WITH the blender.

2) Can you provide me with a decent chicken sangwich recipe? Something simple, yet tasty and relatively healthy is what I'm looking for.

Put chicken between bread which you hvae put either butter or something else on?

Hidden stuff:
"A 'no' uttered from deepest conviction is better and greater than a 'yes' merely uttered to please, or what is worse, to avoid trouble." - Mahatma Gandhi

"The irrationality of a thing is no argument against its existence, rather a condition of it."

"Beer is proof that God loves us and wants us to be happy."
-Ben Franklin

"when I was a kid I used to pray for a bicycle. then I realized that god doesn't work that way. so I stole one and prayed for forgiveness."
"I would rather die for something I believe in than live for anything else."
"What is the task of higher education? To make a man into a machine. What are the means employed? He is taught how to suffer being bored." – F W Nietzsche
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04-06-2009 11:20 PM
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monkey Away
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Post: #19
Re: Ask a Chef

First you need to pour fruit juice in an ice-cube tray and wait for it to freeze, Then crush it in a cup I guess. But if your craving it right then. Im not sure what you could do. I guess you could just crush regular ice and add fruit juice, But that doesn't mix as well.

Had to move on. Account is dead.
04-27-2009 07:18 AM
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