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Jan 11, 05
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Don't under estimate yourself....go out and buy every herb and spice that you think you've heard the name of.
When cooking, smell each one and ask yourself....hmmm.....does this go? Eventually...with time only....you will have a grasp on each one and what it goes well with:) 
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Jan 11, 05
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I eat out 3 times a day... but we've been trying to shop and eat at home because out bodies feel like they are going to shut down Supersize-me style... (btw that guys a pussy, he's only ate unhealthy for a month... i've been rockin' this shit forever!) lol.... anyways this last week we bought a shitload of micellenas(sp?) burritos... chicken wings... over pizza thingies.... pizza pops...
wait a minute... this shit isn't any better?.... i guess it's just so i don't feel as guilty for eating out every day. lol
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Jan 11, 05
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how many of those michallina (that IS a tough one to spell) things do you eat in a sitting?
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Jan 11, 05
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I only cook out of necessity or to impress. I make a killer Sicilian Meat Roll. When I find the recipie I'll post it.
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Jan 11, 05
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make my greek chicken it is most excellent my friend.
ingredients: drumstick chicken clubhouse greek seasoning 3 lemons(or lemon juice will suffice) extra virgin olive oil rice whatever veges you want cheekan: brush on some olive oil on the cheekan,then coat the chicken in the greek seasonin until you cant see the chicken anymore. Cut a lemon inhalf and squeeze both halfs of the lemon all over the chicken,its okay to let some pulp in there too. Put a lil extra olive oil in the bottom of the pan(a glass baking dish preferably) Preheat your oven to 375,cover the dish with tinfoil SHINY SIDE FACING THE CHICKEN!put in the oven and let bake for 30 mins. then start on your rice,theres directions on the back of the rice box:P and for your veges you could serve it with sauteed mushrooms and green red orange yellow peppers,or corn,or asparagus,or brocolli or what the fuc ever your heart desires. For broccoli asparagus,carrots etc:steam them! You`ll need a lil steam tray thingie to fit inside of a pot.Its pretty easy a monkey could figure it out. When the chicken is done there will be a nice juice on the bottom of the baking dish,scoop that out and put it on your rice or veges it tastes most excellent. yep.
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Jan 11, 05
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Yep, I sure can. My mom is an amazing amazing cook, does most things from scratch, uses quality ingredients (toootal martha stewart type.) so naturally, I learned from her.
I also love baking muffins, cookies, cakes, etc. I don't cook a whole lot these days just out of laziness and the fact that my roommate Bret is a pretty awesome cook and he likes to cook a lot.
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Jan 11, 05
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Portabello Mushroom Fajitas w/Mexican rice & beans: Ingredients- Fajita filling (cooked): pre-sliced portabello mushrooms, broccoli, red, yellow & green bell peppers, onions (if you like), snow peas, taco seasoning pouch, canola oil Fajita filling (not cooked): sour cream, shredded cheddar cheese, avocado, tomato Beans: can of refriend BLACK beans, taco seasoning pouch Rice: Uncle Bens Spanish Rice pouch Fajita Wraps 1. Guacamole - Cut the avocado in half, scoop out insides and put into a bowl, add a heaping teaspoon of sour cream, mix and mash with a fork. 2. Dice tomato into small pieces 3. Grate cheese 1. Follow instructions on the Spanish Rice pouch 2. Thinly slice portabellos again 3. Chop up veggies - peppers into thin slices, broccoli into little pieces, onions in to strips 4. Heat small amount of canola oil in wok or large frying pan 5. Add onions and broccoli, fry until the onions start to go clear 6. Mix a small amount of canola oil with a small amound of taco seasoning 7. Add in the rest of the veggies with the oil/seasoning mix 8. Mix about 1/6 of the taco seasoning with a little bit of water (make a paste). 9. While the veggies are frying up, open the can of black beans and put into a frying pan - add the seasoning & water mix. 10. Fry until hot and thick, but not crusty. 11. Heat fajita wraps in the microwave for 15-30 seconds. Serve the guacamole, sour cream, tomatoes, and cheese in a side dish. Serve the beans, rice, and fried veggies on a large plate for each person. Serve the fajita wraps on a smaller, side plate. YUMMY.
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Jan 11, 05
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know what else is good? canned new england clam chowder... mMMMMMMmm lol... i probably come off as fast by what im typing hehe
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Jan 11, 05
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tonight i made a deer shoulder roast accompanied by gravy, brown rice with barley, and a big salad full of roasted peppers, artichoke, olives, tomatoe, feta, cucumber, and seeds! oh yea, can't forget the apple crisp, with pecans!
tomorrow i make curry with kaboocha! maybe an apple pie too!
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Jan 11, 05
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uhh... ^^^ sounds like we could do a big FNK Charity Iron Chef Cook-Off!
Here's how i think it should go.. It could be like a pot luck of sorts.. Every chef entry will be battling to be the FNK's Iron Chef. They each enter 3 dishes to be reviewed by the panel of judges. The judges will consist of YOU the donator by sampling everything (all you can eat style) and small ballots where you rate each food out of 100. Tickets could cost $50 (all proceeds will of course go to some tsunami or vancouver food drive) and yes, you get to have your say in who the bomb ass cookers REALLY are on Form&Kaos. I figure, 10 entries would mean 30 dishes. and if 30 or 40 people showed up to chow down on what will no doubt be smorgasboard of CRAZY food (for only $50!!! -and you can bet that there'll be enough for everyone) that'd make $1500-$2000 for the charity of our choice. We could then donate that money to an organization and challenge them to double our donation (big companies love that PR kinda shit)! and the better the turnout, the more we would make. Maybe $50 is a little heft, but how often do you get the chance to eat everything of a SUPER DUPER eclectic variety. In regards to cooking rules... Each chef can use as much as help as you'd like. It could be a fun group activity, be very competitive and having a crew will help you shoulder the cost also (if the price of the materials are shared). We'd limit your costs to $60 and allow each contestant a maximum of 3 dishes only. Paying guests will judge each dish by Creativity, Originality, Presentation, Aroma and Taste. Even if 5 chefs and only 20 people show up to eat, we'd still make some sort of charitable donation somewhere and it'd be HELLA fun. MDI Last edited by Mr Ektion; Jan 11, 05 at 11:01 PM.
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Jan 11, 05
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I can cook, but im not a big fan of it lol
Being so bussy and lazy I make alot of quick easy things that can I can also pre make and store in the fridge for a couple of days. Soups: My latest food fad. I start with a can base such as vegtable/tomato/cream of broccoli etc.(just mixing these together can be fun too!) Than I add in all diffrent kinds of fresh vegies that I like. Once I even cut up a huge pumkin and mashed it all in YUM! I can also add in extra chickn, egg, roast beef and cheese SOO GOOD! Ill make it in a big pot then store it in contaners for work or quick home meals. Salads: This was my summer thing. Like the soup I just added in whatever vegies , eggs, cheese, or chicken and then tried making diffrent kinds of dressings by trial and error with herbs and spices. Strifries: You cant go wrong unless you know how to burn thigns. Rice and chopped up vegies and meat. I had a huge fad were I would add pinapple to all my beef stirfries yum! Work with your cravings I guess? smoothys: I love my blender and love creating all diffrent kidns of smootys with yogurt, juices, and picking out diffrent kids of fruit and creating all kinds of combinations. wraps/fejita/casadias: So easy and good! Grab those tortia wraps and just mix what ever in them like a sandwich (Cheese, vegies, and meat) Sometimes ill pre make a bunch, roll them up, and when its time to eat just pop it in the micro wave for a few secs... SO GOOD! Wtih casadies you just fold in half with the filing inside and heat on a pan like an omlet till it turns golden brown and the cheese has melted. Eggs: Cheep and so many things you can do with them. Honesly ive probly put them in all of the above at some point. Omlets are awsome too as you can mix vegies, cheese and meat in them making them a much more ballanced meal. Fish/chicken dishes: Ill put on a pan in the oven. When thats mostly cooked ill then throw on some choped up vegies and let them get baked up till its all ready. I think alot of cooking has to do with beign creative and knowing what things tase well togther and the common sence of how long somthign should be cooked for. HAVE FUN! Last edited by Ree Fresh; Jan 11, 05 at 11:17 PM.
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Jan 11, 05
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Jan 11, 05
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i would never in a million years eat something created in 90% of these fnkers shit hole shack. i don't feel comfortable putting my money/time/effort towards charity when i'm not 100% sure that it'll be put towards the people intended for. the majority of people on this board consider a steak a delicacy. the majority of the people who responded in this thread consider the foreman grill vital to their cooking. it's a good idea and good for you for being so thoughtful, but i'm pessimistic as fuck and i guess that's why i'm not much of a raver/social as i was when i did e every weekend...anywho, best of luck, i'll still cook if you do this but only cause i love to cook. sorry to damper your idea
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Jan 11, 05
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No way man, you're right. I'm stoned. But you know, i think we can create some sort of filtering system to make sure the foods are up to par and not.. .shitty. And if we reassure that maybe it'll be easier on the wallet to justify. And if anything, we could get a beer company to sponsor a few kegs (that'll lure the people in.. good food + free charity beer = sure fire victory). And maybe you're also right about the $50 being too much. we could dumb it down to $35 or $40. that's about what a VERY nice meal out would be (esp. will a couple of free beers).
Thoughts?
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Jan 11, 05
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We could even rally door prizes. Like, tickets to some raves, swag from local clothing shops (you just gotta ask for 1 or 2 t-shirts or wristbands or even empty bags to put the other prizes in) and the more you collect in prizes, the more yo ucan affirm to the public the amount of support your recieving and this shiesty food thing could actually turn out positive. We just need to consider everything and cancel out all the negatives. Whaddya thank?
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Jan 11, 05
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if i were to be the one to filter out who got to participate and what not, i think there'd be only a handful of people participating.
getting a beer company to sponsor a raver bake sale is beyond me. i'd rather just hold it at tribeca or some other liquor licensed place. i bet the food we'd cook up would be a lot better then what they serve at tribeca, or at least that's what i gather  either way, carry on. i'm no event organizer but i will continue to offer you my criticism. if enough people are interested i'll participate in cooking, but i won't be serving my deer meat that's for sure.
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Jan 11, 05
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Ahh, don't do an event if you don't think it's going to work out. let's be reasonable now. but yeah, maybe tribeca would be a good place. and it definately limits the size. This is just a stoner idea. i don't plan to do it. but if someone wants to step up to the plate, give'r
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Jan 12, 05
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What a person needs to do is learn how to make a small number of food items that you will use regularly. Decide what ya like to eat, then find good recipes, try them out, and write down the best recipe on a file card. Be an expert on making those items.
I don't like to spend much time cooking every day, so I make batches of certain sauces (curry, spaghetti, chili...) etc that can be frozen in 500 ml plastic tubs (which can be bought for about 20 cents in the bulk food department of Safeway etc). Once a month I make a big batch of a sauce in a big pot, then freeze most of it in the 500 ml containers. I always keep one 500 ml container thawed out & in the fridge ready to go. Once you know how to make about 10 things and you have it stockpiled in the freezer or you have the ingredients ready, you've pretty well got the food problem solved.
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