NSG kitchen
- Thread starter ghick
- Start date
katie.
Active member
Hey NSG, since I have moved out of student residence and into my own place I have had a chance to try my hand at some real cooking of my own. Thought I'd share this one.
It was one of those nights where I was completely resigned to the fact that I was just going to fry some eggs and toast for dinner when the little pack of instant ramen peeked out from behind the corner of my cupboard and inspired this totally sketchy poor student meal.
- Instant noodles
- Fried Egg
- Sauteed broccoli, carrot, onion
- Chopped garlic and ginger
- Chopped green onion
- Soy sauce
- Sriracha
Let me tell you, they all came together in what is literally one of the best soups I have ever made, and I used up all the random scraps sitting around in my fridge. Heartbreakingly easy, I'm really bothered I never made this before.
It was one of those nights where I was completely resigned to the fact that I was just going to fry some eggs and toast for dinner when the little pack of instant ramen peeked out from behind the corner of my cupboard and inspired this totally sketchy poor student meal.
- Instant noodles
- Fried Egg
- Sauteed broccoli, carrot, onion
- Chopped garlic and ginger
- Chopped green onion
- Soy sauce
- Sriracha
Let me tell you, they all came together in what is literally one of the best soups I have ever made, and I used up all the random scraps sitting around in my fridge. Heartbreakingly easy, I'm really bothered I never made this before.
LiquorLanch
Active member
13091496:snobunny said:
what'd you use for a base?
And I'm cooking so much professionally now I dont have time to cook for myself anymore :/ made chicken a few nights ago just got the pan hot and threw it down with some cayenne paprika old bay and some local bbq seasoning
came out pretty good
Sno.
Active member
13092087:Ralph_Swaggum said:
homemade chicken stock-- its a really simple and easy recipe
Here is the recipe:
1 full onion chopped
4 tbsp butter
32 oz frozen or fresh broccoli
4 cups of homemade chicken broth/stock
salt & pepper to taste
2 cups heavy cream
16 oz shredded cheddar (optional)
saute the onion and butter in large saucepan until the onions are tender. Add the broccoli, brother, and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree with a stick blender (or I used a regular blender in batches) until smooth and thick. Then stir in the heavy cream and cheddar and blend well.
*DUMBCAN*
Active member
bump, this is one of my favourite threads and I wanna keep it going.
Tonight I cooked properly for the first time in a few weeks, I find that cooking relaxes me but whenever I'm stressed I'm too stressed to spend an hour making food. Anyway my cooking this year has almost entirely been chicken fajitas, pizza and spaghetti bolognese; the effort of interesting food beyond me.
Made a chilli. One of the best I've ever made, but a bit on the sweet side which led to the flavours feeling slightly imbalanced. Adding pretty much a whole small jar of chipotle in adobo was a perfect, heat level was spot on and the paprika flavours it bought came through well, although they probably contributed to the overriding sweetness. Rice was microwave rice, I don't own two pans with lids. Any suggestions for inexpensive cast iron pots? I've been meaning to get one for a while but I'm permanently low on funds.
Also yeah I arranged my plate for the photo. I'm gonna start putting some effort into making my food look quite nice, and today I learned that such a large bowl is probably not the best choice for this situation. It was wide and took up too much space on the plate, I was unsure if I should be adding chilli to rice or rice to chilli. Separating food like that is pretty much the only way to stop it looking like a school dinner though, so a shallower bowl (?) would probably have been a better choice, then I could've just added rice to the chilli without expecting the rice to drown.
Tonight I cooked properly for the first time in a few weeks, I find that cooking relaxes me but whenever I'm stressed I'm too stressed to spend an hour making food. Anyway my cooking this year has almost entirely been chicken fajitas, pizza and spaghetti bolognese; the effort of interesting food beyond me.
Made a chilli. One of the best I've ever made, but a bit on the sweet side which led to the flavours feeling slightly imbalanced. Adding pretty much a whole small jar of chipotle in adobo was a perfect, heat level was spot on and the paprika flavours it bought came through well, although they probably contributed to the overriding sweetness. Rice was microwave rice, I don't own two pans with lids. Any suggestions for inexpensive cast iron pots? I've been meaning to get one for a while but I'm permanently low on funds.
Also yeah I arranged my plate for the photo. I'm gonna start putting some effort into making my food look quite nice, and today I learned that such a large bowl is probably not the best choice for this situation. It was wide and took up too much space on the plate, I was unsure if I should be adding chilli to rice or rice to chilli. Separating food like that is pretty much the only way to stop it looking like a school dinner though, so a shallower bowl (?) would probably have been a better choice, then I could've just added rice to the chilli without expecting the rice to drown.
*DUMBCAN*
Active member
BUMP
my post in PWOYM kinda got lost at the bottom of a page, I'm basically reposting it here
Flat iron steak (my new favourite cut, tastes superb and is really cheap), cooked with shiitake and enoki mushrooms. Enokis are superb here because they soak up all the juices and become tiny little steak flavoured mushrooms, but I think I cut them a little short. I over-seasoned the steak a little, it was a little bit too salty. I've lost my eye with salt over the last few weeks, everything I do has too much of it.
Also sautéd potatoes with the steak, I'm fairly certain I've got them down as well as I'll ever need to, only once again I added too much salt. New potatoes chopped to half inch cubes, steam for 15, toss in a frying pan (with a pinch of salt) till they're golden. Impossible to fuck up.
Also lawrence my new De Buyer's are awesome.
my post in PWOYM kinda got lost at the bottom of a page, I'm basically reposting it here
Flat iron steak (my new favourite cut, tastes superb and is really cheap), cooked with shiitake and enoki mushrooms. Enokis are superb here because they soak up all the juices and become tiny little steak flavoured mushrooms, but I think I cut them a little short. I over-seasoned the steak a little, it was a little bit too salty. I've lost my eye with salt over the last few weeks, everything I do has too much of it.
Also sautéd potatoes with the steak, I'm fairly certain I've got them down as well as I'll ever need to, only once again I added too much salt. New potatoes chopped to half inch cubes, steam for 15, toss in a frying pan (with a pinch of salt) till they're golden. Impossible to fuck up.
Also lawrence my new De Buyer's are awesome.
proZach
Active member
this thread is great. and since I've been unemployed for a while and am completely and utterly bored all day, I've been looking towards cooking to occupy my time in the evenings.
anything from pork/pineapple kabobs to shrimp and mussel stew, I'm trying to diversify. if anyone has any easy recipes, throw them up.
nothing on the menu tonight yet, probably just bacon/jalapeno burgers, maybe homemade french fries. nothing special, but still delicious ha
anything from pork/pineapple kabobs to shrimp and mussel stew, I'm trying to diversify. if anyone has any easy recipes, throw them up.
nothing on the menu tonight yet, probably just bacon/jalapeno burgers, maybe homemade french fries. nothing special, but still delicious ha
Lé.Skiing
Active member
Last night made some pulled chicken sandwiches complete with coleslaw. I would recommend every one to try it out.
Buy a precooked chicken(or uncooked and cook it.) pre-packed coleslaw where you can make it yourself I found works the best. any buns will work and you can either toast it or not toast it your choice both ways are good.
how to put it together re-heat the chicken on the stove in a frying pan and add a bunch of BBQ sauce(I used smoked whiskey bbq sauce). when you do the chicken just peel it apart strand by strand. Super good to eat and fairly easy to make.
Buy a precooked chicken(or uncooked and cook it.) pre-packed coleslaw where you can make it yourself I found works the best. any buns will work and you can either toast it or not toast it your choice both ways are good.
how to put it together re-heat the chicken on the stove in a frying pan and add a bunch of BBQ sauce(I used smoked whiskey bbq sauce). when you do the chicken just peel it apart strand by strand. Super good to eat and fairly easy to make.
*DUMBCAN*
Active member
13189226:Lé.Skiing said:
Don't you have to cook meat really slowly for ages to pull chicken, or is that me just being pretentious? I've never pulled chicken, but all the recipes I've seen have cooking times 4 hours plus. Also I have pulled pork before, that was an 8 hour cook in a smoker. It was 100% worth the effort because it tasted so fucking amazing, and I don't really like pork.
Lé.Skiing
Active member
13189236:*DUMBCAN* said:
I am pretty sure you're right but me and my GF have made this a couple of times and it's just as good if you buy a precooked chicken(most places here have a place you can buy a rotisserie chicken pre cooked and all you need to do is reheat it up with a lot of BBQ sauce. Haven't tried it any other way, but it seems like this way is pretty damn good for how easy it is.
*DUMBCAN*
Active member
bump
Wood pigeon breasts with sautéed potatoes, mushrooms and roasted baby leeks, with a basic French red wine reduction sauce. It was surprisingly easy, took half an hour of intense cooking. I love French cooking because you're always doing something, even with a six hour stew there's always something that needs to be ready for it when it comes out the oven. In this case very little can be done up front, but the actual cooking is a series of precise steps that will require you to juggle five separately cooked ingredients across two pans* and an oven. Confidence is key.
IMO pigeon is the most overrated of all the meats. The breasts are all it really has, pigeon legs are pathetic. They are cooked in seconds (90 each side) but take seasoning poorly, so be gentle. The meat must be pink.
Anyway, recipe. Ideas pulled from the internet, but I didn't strictly follow anything.
2 breasts per person, marinade in rapeseed oil, garlic, juniper berries, rosemary and thyme for a few hours. Blanch and shock the leeks (3 per person), lay on roasting tray. Parboil and drain potatoes, slice thinly. Quarter mushrooms, I used chestnut but chantrelles (for the love of god don't ever quarter these) or ceps would be better. Roast the leeks for 20 minutes, and start the sauce. Sauté 250g finely chopped shallots in olive oil and lots of unsalted butter. At this point start the pigeon breasts, they need no more than 90 seconds a side, once they're cooked place them on a wood plate under foil to rest and return the pan to heat with fresh oil and butter (lots). Once the shallots are lightly browned, add half a bottle of dark red wine. Burn with lighter, turn the heat down and reduce by half. Now sauté the potatoes in the pan used for the pigeon. Make up quantity with beef stock, preferably fresh. Once potatoes are browned set them aside (with pigeon), more oil/butter and cook the mushrooms in this pan. By the time the sauce is reduced by half again everything should be cooked, including the leeks. Before finishing the sauce whisk in another 50g of butter. Take the plates out (warming in a spare oven should go without saying), plate. Garnish with freshly chopped parsley.
*use skillets for both, a Lyonnaise will serve best for making the sauce. A third skillet is welcome and will definitely ease the load when cooking potatoes and mushrooms simultaneously, but you may run out of hands.
Wood pigeon breasts with sautéed potatoes, mushrooms and roasted baby leeks, with a basic French red wine reduction sauce. It was surprisingly easy, took half an hour of intense cooking. I love French cooking because you're always doing something, even with a six hour stew there's always something that needs to be ready for it when it comes out the oven. In this case very little can be done up front, but the actual cooking is a series of precise steps that will require you to juggle five separately cooked ingredients across two pans* and an oven. Confidence is key.
IMO pigeon is the most overrated of all the meats. The breasts are all it really has, pigeon legs are pathetic. They are cooked in seconds (90 each side) but take seasoning poorly, so be gentle. The meat must be pink.
Anyway, recipe. Ideas pulled from the internet, but I didn't strictly follow anything.
2 breasts per person, marinade in rapeseed oil, garlic, juniper berries, rosemary and thyme for a few hours. Blanch and shock the leeks (3 per person), lay on roasting tray. Parboil and drain potatoes, slice thinly. Quarter mushrooms, I used chestnut but chantrelles (for the love of god don't ever quarter these) or ceps would be better. Roast the leeks for 20 minutes, and start the sauce. Sauté 250g finely chopped shallots in olive oil and lots of unsalted butter. At this point start the pigeon breasts, they need no more than 90 seconds a side, once they're cooked place them on a wood plate under foil to rest and return the pan to heat with fresh oil and butter (lots). Once the shallots are lightly browned, add half a bottle of dark red wine. Burn with lighter, turn the heat down and reduce by half. Now sauté the potatoes in the pan used for the pigeon. Make up quantity with beef stock, preferably fresh. Once potatoes are browned set them aside (with pigeon), more oil/butter and cook the mushrooms in this pan. By the time the sauce is reduced by half again everything should be cooked, including the leeks. Before finishing the sauce whisk in another 50g of butter. Take the plates out (warming in a spare oven should go without saying), plate. Garnish with freshly chopped parsley.
*use skillets for both, a Lyonnaise will serve best for making the sauce. A third skillet is welcome and will definitely ease the load when cooking potatoes and mushrooms simultaneously, but you may run out of hands.
Big_Spence
Active member
^ha that's awesome, i've seen this sitting in my threads and been considering bumping but i rarely take photos of anything i cook anymore.
your dish looks nice however i have a bit of constructive criticism: your sauce needs significantly more reduction and please never cut mushrooms like that ever again. throw some roasted baby carrots or other veg of contrasting colors and you'd have yourself a decent looking plate. also nice call on leaving the parsley full-leaf for garnish.
your dish looks nice however i have a bit of constructive criticism: your sauce needs significantly more reduction and please never cut mushrooms like that ever again. throw some roasted baby carrots or other veg of contrasting colors and you'd have yourself a decent looking plate. also nice call on leaving the parsley full-leaf for garnish.
the.hellion.
Member
tomato risotto with italian sausage and a garnish of arugula. fuck. yes.
been too long since this thread was going. heres a bunch of pictures from work and school. a lot are kind of blurry due to my old shitty phone.
https://goo.gl/photos/38zoRYrtfPXwJfE89
https://goo.gl/photos/a2tHxaxiTeTFZLox7
https://goo.gl/photos/fqnwG9G4YhJZGt6d6
https://goo.gl/photos/mM6LTkmfVvM4gtyd6
https://goo.gl/photos/aGQ44SijYENpuLVp7
https://goo.gl/photos/fKPNwvJTZNJHVCz68
https://goo.gl/photos/38zoRYrtfPXwJfE89
https://goo.gl/photos/a2tHxaxiTeTFZLox7
https://goo.gl/photos/fqnwG9G4YhJZGt6d6
https://goo.gl/photos/mM6LTkmfVvM4gtyd6
https://goo.gl/photos/aGQ44SijYENpuLVp7
https://goo.gl/photos/fKPNwvJTZNJHVCz68
Big_Spence
Active member
13644689:250r said:
what school are you attending?
cornholio
Active member
my lady's been out of town so i've been jerkying it for the past few days. ski trip coming up next week so snacks are in order
tried and true sweet marinade on the left, new version of sriracha marinade on the right
so it begins
making progress
in summary, 62 oz of london broil = 26.5 oz of fine meats
two new marinades for today - trying a bourbon marinade and some other bottled shit thats been in my cupbourd for a while
judgement day is tomorrow
tried and true sweet marinade on the left, new version of sriracha marinade on the right
so it begins
making progress
in summary, 62 oz of london broil = 26.5 oz of fine meats
two new marinades for today - trying a bourbon marinade and some other bottled shit thats been in my cupbourd for a while
judgement day is tomorrow
cornholio
Active member
my lady's been out of town so i've been jerkying it for the past few days. ski trip coming up next week so snacks are in order
tried and true sweet marinade on the left, new version of sriracha marinade on the right
so it begins
making progress
in summary, 62 oz of london broil = 26.5 oz of fine meats
two new marinades for today - trying a bourbon marinade and some other bottled shit thats been in my cupbourd for a while
judgement day is tomorrow
tried and true sweet marinade on the left, new version of sriracha marinade on the right
so it begins
making progress
in summary, 62 oz of london broil = 26.5 oz of fine meats
two new marinades for today - trying a bourbon marinade and some other bottled shit thats been in my cupbourd for a while
judgement day is tomorrow
LiquorLanch
Active member
Got slammed at work tonigt per usual. Did a ton of covers, made the restaurant a ton of money and I'm still underpaid.
Google a picture of something nice if you want pictures. I suggest pbr and a sloot.
Google a picture of something nice if you want pictures. I suggest pbr and a sloot.
death_grips
Member
Roasted carrots and sweet potatoes with pesto + thyme
Poached egg
Stir-fried kale, faro and tomatoesssss with sesame oil
Climbing fuel