1. Between 2016-09-22 - 2017-02-18 passwords, private messages, API keys, and other sensitive data were leaked by Cloudflare to random requesters. Data was cached by search engines, and may have been collected by random adversaries over the past few months. This link contains a continuously-updated list of affected sites, and while we do not use CloudFlare for any traffic handling, if you use ANY site on the list (and you likely do), it is strongly recommended that you change your ZEJ and other passwords.
    Dismiss Notice
Dismiss Notice
Vote for us!

Remember to vote for ZEJ at our Top RP Sites page! You can vote only once daily, so make sure to do so and help us reach the top!

Om Nom Nom Food

Discussion in 'Creation Station' started by whitesubtitlesoncanadianwinter, Dec 14, 2014.

  1. Oh, sesame seeds! Nice addition, looks good.
    Thanks again for the cookies, they were great! :D
     
  2. Easter Dinner!
    [​IMG]
    Lamb rosted in our stovetop convection oven, with sichuan peppercorns, coriander, fennel, and cumin. The sauce was made with a roux (which I made with clarified butter and flour), some beef stock, molasses, and allspice, then heavily reduced. There's also some honey glazed parsnips, potatoes, and onions, with rosemary. For those, I put everything into some vegetable stock and some Worcestershire sauce (I would have preferred mushrooms over that, but we didn't get mushrooms because of a small miscommunication.), put it in the microwave at 50% power for a total of 9 minutes, dumped most of the liquid, put in a whole bunch of honey, and sauteed it in some clarified butter at high heat until the liquid all reduced. The last thing was a savory french toast -- the custard was just 4 eggs, a cup of milk, and some garlic powder, turmeric, ground mustard, tarragon, and oregano. The bread was brioche. It was topped with some brie, spinach, red onions, and tomato. And everything has some slivered almonds on top, to tie it all together. It was super good.
     
  3. @'The Kakuzato' - Again, I'm impressed! Looking tasty, and something that my family may enjoy down the road. Thanks for posting the recipes pretty consistently, too. ZEJ's master chef is at it again.

    Anywho, here's a picture of the rabbit cake that my family makes every year on Easter as tradition. I'm not sure on the recipe (I had no part in its creation; that's my mom and my dad who took this one on), but I can report back and say that it was delicious as always. I know that its a chocolate base, with shredded coconut and vanilla frosting up-top. 

    [​IMG]
     
  4. Kinda forgot about this thread, heh. I've been cooking too. Oh well. Here's last night's dinner:
    [​IMG]
    Hamburger Parmagiana (or parmagiana-style hamburger?) with a side of garlic butter spaghetti squash.

    I wish I could show n /exact/ recipe, but I didn't exactly /measure/ anything...

    That said, I used 80-20 hamburger, and mixed it with some regular bread crumbs and an egg, with some allspice, oregano, rosemary, red chili flakes, white peppercorns, coriander, and salt for seasoning. Then I made patties out of it, putting a slice of mozzarella on one side, then covered it in flour, dipped it in an egg wash (also, protip: when scrambling (whether for scrambled eggs, an omelette, or just an egg wash like this) up an egg, chopsticks are probably the fastest way to do it. Screw whisks and forks), then covered in a mixture of panko, oregano, parmigiano reggiano, salt, and sesame seeds. Then I sauteed it shortly (not cooking through, just to get a little bit of a sear on the outside), put in a baking dish with some canned tomato sauce (gasp! Not making EVERYTHING myself? Sacrilege!), and baked at 350 F (alongside the squash) for I'd say around 45 minutes? Came out perfectly.

    For the squash, I poked some holes in it, put it on a cookie sheet, and baked it at 350 F for about half an hour. I took it out, cut it in half, and spread a mixture of garlic, butter, salt, and pepper (mixed in a food processor) over the top of each half, and started baking again... After a bit of derping around with it not going quite right, I ended up also scraping it as you normally would, mixing the garlic butter (with some added butter) and some fennel in it, and covering it with foil. I'm not really sure how long all that cooking took, but whatever.

    For serving, we didn't have any hamburger buns, despite getting everything else for it, so we took some bread, made rounds of it, and toasted them. The patty was topped with some lightly sauteed and salted fennel and basil for the "lettuce," and pepperoncinis for "pickles."

    What surprised me most was how well it all worked, to be honest. And why, despite seeing so obvious to me, has nobody tried this before. -- scratch that, I just looked it up a second time, and now I'm seeing some hamburger parmigiana recipes online. From my short look though, I didn't see any that were quite as "fun" as mine (in the sense of it still being a hamburger, just in a parmigiana style.)
     
  5. No photos because it really just looks like a gray mass but

    [​IMG]
     
  6. [​IMG]
    Chai tea macarons, with vanilla buttercream , and topped with carob caramel.

    I won't put any recipes now, but that's just because 1. I plan to start my food blog with this. 2.All the recipes were straight-up from the internet (minus the flavoring stuff, admittedly)
     
  7. [​IMG]

    After some rather stressful situations, I decided to make brownies.

    At like 3 AM.

    brownie recipe is Alton Brown's. Only I used a muffin tin instead of a square pan because EDGES MASTER RACE. coughs

    White chocolate glaze recipe was... Uh...

    "Enough, but less than you think will work, but still actually too many" white chocolate candy melts.
    1 glob coconut oil
    "Oh that was probably a little too much" vanilla extract.

    Heat some water in a saucepan to boiling. Put chocolate ingredients in a heatproof bowl. Put bowl over top of boiling water. Whisk until it's a nice sauce. Scoop some up with a sppon, dangle spoon over brownies on a rack, and somewhat wildly swing spoon back and forth until brownies are sufficiently covered, to your liking.

    Also I had probably about like. I don't know, four candy bars-worth of glaze left over?

    And I was like

    "Ooh candy"

    And ate all of it.

    Now I have a sugar rush.

    Wheee.
     
    Jonno, Eebit, Keileon and 1 other person like this.
  8. Food blog wheN
     
    Jonno likes this.
  9. [​IMG]
    Chawanmushi and ... Uh, not-Takoyaki? (ikayaki? Iak-baru-yaki?)
    Takoyaki recipe was from here. Except since we didn't have octopus, I used squid. (which also went into the chawanmushi). I also used an ebelskiever pan instead of a takoyaki pan, which is why the takoyaki is so big. I also didn't have pickled ginger, so none of that in there. Recipes for dashi, Takoyaki sauce, and mentsyuu (necessary for the sauce) are easily found from the link too.

    The chawanmushi started out with this recipe, but I found that it wasn't getting... Custardy, so I ended up adding more egg. I also cooked it in the oven in the shown ramekins: I put them in a casserole dish, filled the dish about halfway with water, at first had the ramekins topped with foil, then eventually took it off. I also started it at 325, but had to raise the temperature. They ended up taking a good 40 minutes to cook. It should also be clear that I didn't use chicken as an ingredient, just squid and green onions.

    Overall a pretty good meal.
     
    Red Starr and Muddy like this.
  10. Ohhh man that looks great :L
     
  11. [​IMG]
    I'm no Nate, but I made an omelet today for breakfast, with brown sugar ham, cheddar cheese, provolone cheese, and sriracha on top. It was good.
     

Share This Page