Cooking/food thread.

[Shojin]

MARMATE. MARMITE.

[gamez]

I'm thinking this looks good, it looks like it provides a good sticky texture to meat like molasses, and considering it's a yeast then it's probably great for making teriyaki style food like chicken or beef(think of teriyaki steak on those sticks, or beer battered chicken only maybe mixing it with a sweeter sauce flavored around the marmite).

Spoiler: show

http://www.gba.com.my/RECIPES/MA/Sam...pe-Marmite.jpg

[Kiarax]

Holy shit lol, was looking for an old Marmite advert that never failed to make me laugh. This one is new to me and God damn that squeezy Marmite looks retarded.

Also Marmite flavoured crisps(chips) were fucking delicious when Walkers made those special edition ones.

[gamez]

I want to make a huge macaroni & cheese casserole or spaghetti meat sauce now.

Mac & Cheese Casserole is awesome, whole brick of cheese, half a bag of macaroni or shells, 2-4 lbs of ground beef, a huge can of stewed tomatoes(though if you're not lazy, use fresh rather then canned, you just boil them, peel off the skin, cut them in half then throw them in the frying pan with your ground beef, seeds and all, let the soupy water flavour the beef with a handful of basil and some rosemary.
Smash up some bread crumbs or triscuits, mix all of it to hell, put a layer of cheese/crumbs ontop for a crust, then bake it on low until all the liquid thickens up the pasta and is no longer soupy. We did that last summer, lasted us a week between two people.

[Bagel]

So I just moved and don't have any pots/pans over here. Went to the store and got myself a whole bunch of microwave meals Mmmm mmm mmm

[gamez]

Only real solution is to cook things over a campfire still in the can like a hobo, preferably pull tab ravioli because then you don't have to cut through the top with your pocket knife fork.

[Shojin]

So I just moved and don't have any pots/pans over here. Went to the store and got myself a whole bunch of microwave meals Mmmm mmm mmm

Chef Boyardee cans and Banquet frozen dinners. Living like a star

[Bagel]

Marie Callender's chicken pot pie = god tier

[Shiroikage]

I would probably like marmite one time because I was making pretzels one time and the dough smelled so appetizing from all the yeast and leavening so I ate a little bit and it gave me crazy shits in about 5 minutes. If it tastes like yeast, probably good enough for me.

[quannum]

http://farm4.static.flickr.com/3586/...2d2d6bfa0e.jpg

if i get to choose my last meal, it would definitely be roasted veal marrow, nice toasty baguette, fleur de sel, and fresh ground pepper.

http://farm4.static.flickr.com/3579/...a9e37aa503.jpg

for dinner tomorrow is steelhead fillet with the skin on, in spicy orange glaze, coconut rice and steamed broccoli.

[kooja]

When making spaghetti don't cook the shit out of the noodles. Take them out of the water when they are still somewhat firm and finish them off in the sauce. On the topic of sauce: don't buy "spaghetti sauce", buy cans of tomato sauce and tomato paste and cook that shit with some basil, onion, what-have-you. This way you save money and get to control the flavor of the sauce. Also, for really good sauce, use some Italian sausage in addition to whatever meat is usually in you sauce.

[gamez]

When making spaghetti don't cook the shit out of the noodles. Take them out of the water when they are still somewhat firm and finish them off in the sauce. On the topic of sauce: don't buy "spaghetti sauce", buy cans of tomato sauce and tomato paste and cook that shit with some basil, onion, what-have-you. This way you save money and get to control the flavor of the sauce. Also, for really good sauce, use some Italian sausage in addition to whatever meat is usually in you sauce.

If you're trying to preserve flavor in a sauce, I wouldn't use canned anything honestly, tomato and oregano canned then mixed with other stuff is hardly different then tomato sauce with basil mixed in amongst other things.

Sauce from scratch, no cans;

Spoiler: show

Boiling tomatoes, removing the outside skin then pureeing or blending them(or even just mashing/smashing them down) is probably the most lengthy but purest method to make the sauce. Once ready, the tomatoes gain a little bit of buoyancy but turn really soft on the inside for a sauce, it's not too lengthy or difficult, just an extra pot to wash out. Don't overfill the pot, just enough water to cover your tomatoes.

1-2 lbs. of ground beef.

Add your Oregano into the sauce heavier in the start, its going to add the spiciness to the sauce, despite seeming to be a mild herb its actually what adds a ton of that peppered zest taste.
My home version is a couple pinches of cinnamon(the off ingredient that made our sauce a little different)
1 grated clove of garlic(not a bulb..1 clove.. I had somebody make this mistake once and nobody could fucking eat it).
Shake of Salt, Shake of Pepper.

Add the basil at the end when you're removing it from heat, or garnish the pasta with fresh basil then pour the sauce on; basil actually spoils and goes bitter with high heat. Optionally, put a Bay Leaf or two ontop of the slow cooking sauce, these aren't really edible and will make your rectum explode if you digest them, but they strengthen the other flavor in the sauce.

If you like heat, use some cayenne pepper or stick a dried jalapeno or something in the pot.

We usually do this, then put it in a slow cooker or roasting pan. Cook on low for 4 to 8 hours. If you add it to a foil serving dish, you can cook this in the oven or actually on a grill completely wrapped, top it with slices of moist mozzarella or goat's cheese.

Fresh, farmer's market or deli are going to be the few places you can find this, brick cheeses you're better off using dry Parmesan or goat or mozza curds, before any other mozzarella.

Noodles;

Spoiler: show

Do the pasta until the noodles stick to the wall. When the noodle sticks to the wall, it's cooked enough to eat, and not overcooked, take it off heat at this point.

Spaghetti noodles should maintain a slightly starch glue texture and off-coloring, when you cook them white you've cooked most of the flavor or nutrients from the pasta.

Fun way of testing esp. if you're cooking for kids, put in a couple extra noodles cause they'll probably want to keep busy with this a couple times >_>

[gamez]

Also, when boiling starched noodles like macaroni, spaghetti, etc, adding a shake or two of sea salt or mineral salt will stop the water from over boiling into that white foam.

[kooja]

I'm all for using fresh tomatoes if you can get them, but I don't put in the extra effort if all I can get are the huge pumpkin tasting ones.

[gamez]

I rarely take that extra effort, but it's nice to know how to do it for people here looking to impress. It's actually really simple to go through with it, but it takes a couple more minutes doing dishes and prepping the food.

No reason however, why they can't pull it off. I'm also retarded and forgot to list ingredients like sliced mushrooms, green bell peppers, yellow bell peppers, that we also add.

[drwaffles]

Thought I'd pop in to mention than anyone who thinks Marmite is gross is a retard of astronomical proportions and probably sucks cocks.

[kooja]

Yeah I didn't go into much detail I was just saying don't fuck it up.

[_chuchu]

haven't gotten around to trying it

[gamez]

I'm going to pick up some marmite this weekend, if anything, I'll use it for cooking ingredients if I do hate it.

[Ryko]

Thought I'd pop in to mention than anyone who thinks Marmite is gross is a retard of astronomical proportions and probably sucks cocks.

Yep, deal breaker. Sorry whimsic, we can no longer be.