Author Topic: Kumoricon Culinary thread  (Read 18726 times)

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Offline Animeman73

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Kumoricon Culinary thread
« on: July 30, 2010, 08:40:03 pm »
Today while I was buying some vegetables for a culinary inspiration I suddenly came up with the idea of creating a thread here on the forums for those of us Kumoricon people who have maybe a little bit of the cook in us. So here you can show off your skills by showing recipes for your culinary delights.

I imagine that this delicious topic will have people complaining about how their mouths are watering. LOL

Anyway I have a few little recipes and I'll be happy to put them up here.
« Last Edit: August 14, 2010, 06:44:19 pm by Animeman73 »
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Offline Animeman73

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Re: Kumoricon Culinary thread
« Reply #1 on: July 30, 2010, 08:52:17 pm »
The omnivore's delight (Dinner Salad)

Ingredients
2 to 3 tomatoes, 1 container of fresh mushrooms, 1 pack of baby Spinach,  4 to 5 stalks of celery,a pack of baby carrots,  a pack of cheddar cheese, 2 chicken paddies.

1. Chop up the vegtables and pour them into a large salad bowl of some kind. Take the two large chicken paddies, set them on a towel, and put the towel in a microwave oven. Cook the paddies for 2 minutes, wait until they're cool ennough then take them out of the microwave. Use a knife and cutting board to cut the paddies up into pieces. Pour the chicken pieces into the salad bowl. Open the cheddar cheese pack and pour contents into the salad bowl. Mix everything together then serve. Optional: Add Rach, 1000 Island, or any type of dressing.
« Last Edit: August 01, 2010, 09:15:38 pm by Animeman73 »
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Offline superjaz

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Re: Kumoricon Culinary thread
« Reply #2 on: July 31, 2010, 08:52:15 pm »


Here are some pumpkin spice doughnuts I made esp for Vallies birthday last year, unfortunatly I got the recipe off the internets and didn't record the site
tip, I used pumpkin pie filling as when I got it, the store didn't have plain pumpkin filling and it saved me the step of adding all the spices to the mix
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Offline reppy

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Re: Kumoricon Culinary thread
« Reply #3 on: July 31, 2010, 10:46:33 pm »


Strawberry pizza!!

http://www.cooks.com/rec/view/0,1813,158171-243196,00.html

One thing I actually like to do now instead is cook it in a .. man, I can't remember what it's called .. It's a few inches deep and rectangular.. ^^;;  Anyways, it makes the crush SLIGHTLY thicker but the big plus is that I can really pile on the cream on top .. and then I'll stick it in the fridge for an hour or so and omg when you pull it out, it's .... a-mazing ...... I probably have a pic of it somewhere, but I .. dunno where. XD

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Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #4 on: July 31, 2010, 11:03:05 pm »
I make a kick-ass beer bread and sugar cookies. >w<

It's been such a long time that I've forgotten the recipes, though...I'll have to go find those again sometime. ^^;

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Offline NARUNIK

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Re: Kumoricon Culinary thread
« Reply #5 on: July 31, 2010, 11:45:43 pm »
^^....YOU ARE THE MAN. That looks so good. That looks so good. That looks so good.

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #6 on: August 01, 2010, 04:53:35 pm »
I made french toast today using cinnamon, vanilla, nutmeg, allspice, and cloves. I didn't add fresh pineapple slices grilled in butter. Those take so long to brown pineapple. Especially if you are crazy enough to try browning canned pineapple. That would have been Hawaiian French toast.
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Jay

Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #7 on: August 13, 2010, 11:40:27 pm »
I made fried rice today! It didn't turn out too bad, but I think I'll use less oil next time.

Every breath you take and every move you make, every bond you break, every step you take, I'LL BE WATCHING YOU.

Offline Wuntvor

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Re: Kumoricon Culinary thread
« Reply #8 on: August 14, 2010, 01:12:01 pm »
I can't cook, but here is something for those of you who do.

"Insider's Recipes Master Edition"

Just reading the descriptions will make me hungry.

Enjoy!   ;D
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Offline reppy

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Re: Kumoricon Culinary thread
« Reply #9 on: August 14, 2010, 01:52:00 pm »


I made ribs awhile ago.. mmm~

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Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #10 on: August 14, 2010, 03:09:23 pm »
^ DDDDDDDDDDD8 DDDDDDDDDDD8< CURSE YOU, REPPY! YOU POSTED THOSE RIBS SO I WOULD SEE THEM DIDN'T YOU?!?!?!!? *grabby hands* Want....RIBS! *sob*

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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #11 on: August 15, 2010, 09:03:37 pm »
Pots likes baking fairy cakes :D

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #12 on: August 15, 2010, 09:06:28 pm »
Pots likes baking fairy cakes :D


You made those? Awesome! Good job!

I don't feel proud now of making BBQ pork in the crock pot using pork and the last of the Kraft BBQ sauce. I may do something like this with chicken breats and teriyaki soy sauce tonight.
Have Fun

Jay

Offline Pots

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Re: Kumoricon Culinary thread
« Reply #13 on: August 15, 2010, 09:10:19 pm »
yes, the cake is cream filled with wipped strawberry frosting ^^.

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #14 on: August 15, 2010, 09:17:48 pm »
my diabetic blood is sugar rushing just looking at the picture. They look like a magazine photo shoot, they just look Martha Stewart perfect to me.
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Jay

Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #15 on: August 15, 2010, 09:21:42 pm »
^^ Those look delicious, Pots. I want one. *A* Any chance you could bring one to to the con for me?  ;D I'll give you cookies! Actually, I'd give you cookies either way, I'm bringing a bunch with me to feed people with.

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Offline RokusasuKun

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Re: Kumoricon Culinary thread
« Reply #16 on: August 15, 2010, 09:22:23 pm »
Pots likes baking fairy cakes :D


WAH they look so good! <3
*wants one*

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #17 on: August 15, 2010, 09:32:41 pm »
It's official, Pots. You need to make some for the rest of the class! PLEASE!
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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #18 on: August 15, 2010, 09:34:54 pm »
tarts :D


Offline Pots

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Re: Kumoricon Culinary thread
« Reply #19 on: August 15, 2010, 09:36:17 pm »
^^ Those look delicious, Pots. I want one. *A* Any chance you could bring one to to the con for me?  ;D I'll give you cookies! Actually, I'd give you cookies either way, I'm bringing a bunch with me to feed people with.

Yes I can :D But They would have to be eaten early in the day. (tastes better)

Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #20 on: August 15, 2010, 09:37:36 pm »
Understood. *thumbs up*

Those tarts look amazing as well. I think you'd make an awesome pastry chef.

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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #21 on: August 15, 2010, 09:43:30 pm »
haha i just followed a recipe : )

Last year I made 20 riceballs for my group to share. They are more fun to make than pastries (and easy).

Offline Kagome219

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Re: Kumoricon Culinary thread
« Reply #22 on: August 15, 2010, 09:53:19 pm »
I baked some "sweet sixteen" cupcakes a while ago for my friend, and just the other day made a double-layer chocolate vegan "sixteen 1/2" birthday cake. Both were delicious~ (The cupcakes were Funfetti, but the vegan cake was from scratch. >.<)  I'll post some pictures later.
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Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #23 on: August 15, 2010, 09:54:49 pm »
Hey, with everyone in here making stuff, do you think maybe we could have a picnic? Maybe at Pioneer Square, weather permitting? It could be fuuuuuun~!

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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #24 on: August 15, 2010, 09:55:11 pm »
picnic sounds cool!

what is funfetti?

Offline Kagome219

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Re: Kumoricon Culinary thread
« Reply #25 on: August 15, 2010, 09:57:22 pm »
« Last Edit: August 15, 2010, 10:01:30 pm by Kagome219 »
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Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #26 on: August 15, 2010, 09:59:16 pm »
Perhaps I should post a thread elsewhere about this.... *goes to do this*

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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #27 on: August 15, 2010, 10:00:19 pm »
yay !


Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #28 on: August 15, 2010, 10:07:42 pm »
tarts :D



Well, you sure are, aren't you?!? That's enough out of you. Are you trying to make me sick or something? Or just green with envy? Your desserts just look way too good. I can taste that tart from here. Look, see? I have berry juice running down my chin!
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Offline thesirensings

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Re: Kumoricon Culinary thread
« Reply #29 on: August 15, 2010, 10:10:30 pm »

Every breath you take and every move you make, every bond you break, every step you take, I'LL BE WATCHING YOU.

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #30 on: August 15, 2010, 10:35:30 pm »
How does this sound, take some frozen pineapple chunks, some diced chicken breasts, teriyaki sauce, and toss that all into the crock-pot overnight, for lunches tomorrow?
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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #31 on: August 16, 2010, 02:39:47 pm »
first time making christmas ham :D I made the potatos too (they are very spicy).


Offline The_Geek

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Re: Kumoricon Culinary thread
« Reply #32 on: August 16, 2010, 05:23:06 pm »
Note to self: Vegetarians should not frequent this thread.   :P
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Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #33 on: August 16, 2010, 09:42:23 pm »
first time making christmas ham :D I made the potatos too (they are very spicy).



Awesome! And you spiral sliced it too! Whoa. I can't do that. No spiral slicer.

Were the potatoes too spicy? Tch, tch. Always taste!

Recipe I learned from Hamburger Mary's when I cooked there. Boil giant Russet Burbank potatoes until tender. Allow to cool overnight. Slice into bite size chunks. Dump some onto griddle (grill in the restaurant), add butter, or margarine if you need trans fats, add garlic, parsley and paprika, TO TASTE. Let brown, and serve hot. Throw on cheese if you like. Maybe even some taco meat too, then garnish with chopped scallions (green onions)

My wife says the crock pot teri chix was good. I had to first brown everything in a frying pan first. I just couldn't do this without some browning, especially of the pineapple. I used Mother's Choice butter, from Oregon City! Amazing I can get butter from there here in Eugene.
I'm going to have this with short grain rice and some frozen peas, after work.
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Offline Pots

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Re: Kumoricon Culinary thread
« Reply #34 on: August 16, 2010, 09:49:52 pm »
oh i like them spicy :D My uncle actually carved it, he likes doing things like that.

Offline Kagome219

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Re: Kumoricon Culinary thread
« Reply #35 on: August 16, 2010, 10:01:06 pm »
Here are the Funfetti™ cupcakes and chocolate vegan cake~
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Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #36 on: August 17, 2010, 10:06:58 pm »
Those look good too.

How do you get a vegan cake to rise, as you aren't using eggs, right?
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Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #37 on: August 18, 2010, 01:06:18 pm »
oh i like them spicy :D My uncle actually carved it, he likes doing things like that.
Mmmmm....I love spicy food.

I do a ton of cooking...it's one of the things I love to do. When I get home I will put up a couple pictures I have taken at some of the BBQ's I have hosted. I'll try & remember to take pictures when I am cooking :D

Offline Pots

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Re: Kumoricon Culinary thread
« Reply #38 on: August 18, 2010, 03:20:33 pm »
I made a bento because i was hungry and bored lol ^^. I feel sad to eat my chicky  D:


Offline Washougal_Otaku

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Re: Kumoricon Culinary thread
« Reply #39 on: August 18, 2010, 03:24:04 pm »
If anybody knows how to make traditional okonomiyaki, I'd love to learn how!  I tried it once four years ago as a way to celebrate my birthday while waching the Seahawks beating the snot out of the Eagles on Monday Night Football, 42-0.  (Biggest shut-out in MNF history).
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Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #40 on: August 18, 2010, 06:02:18 pm »
Here are just a couple pics from some BBQ's I hosted for all the workers in my plant. Prepared all the food myself (home made injections, spices, marinades....& of course the bacon wrapped stuffed jalapenos) & the pictures were taken on my phone while I was smoking it all on Traeger BBQ's. Nothing too impressive...I will be sure to take other pictures. There was a TON more food but I only took a few pics that looked decent. Sorry they are so big >.<



« Last Edit: August 18, 2010, 06:04:03 pm by Cyprus »

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #41 on: August 19, 2010, 06:20:14 pm »
I hope you got paid for all that work. Woof! Speaking of woof, did they all woof it down?

What a cute little bento. I guess I'd ahve a hard time eating the chicky too. Head first, or nibble on the tiny feet.
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Jay

Offline Sakurakisser

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Re: Kumoricon Culinary thread
« Reply #42 on: August 19, 2010, 06:25:04 pm »


I made mini fruit tarts from scratch.
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Offline Sakurakisser

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Re: Kumoricon Culinary thread
« Reply #43 on: August 19, 2010, 06:27:05 pm »
I made a bento because i was hungry and bored lol ^^. I feel sad to eat my chicky  D:


thats epic.delicious too!
"Be what you would seem to be or, if you'd like it put more simply. Never imagine yourself not to be otherwise than what it might appear to others that what you were or might have been was not otherwise than what you had been would have appeared"

Offline Sakurakisser

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Re: Kumoricon Culinary thread
« Reply #44 on: August 19, 2010, 06:28:47 pm »


and this is the best ever!!
I made individual jumbo size cream puffs! soo yummy.
"Be what you would seem to be or, if you'd like it put more simply. Never imagine yourself not to be otherwise than what it might appear to others that what you were or might have been was not otherwise than what you had been would have appeared"

Offline Animeman73

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Re: Kumoricon Culinary thread
« Reply #45 on: August 19, 2010, 06:47:40 pm »
Sakurakisser all I can say is JUMPIN JAHOSEPHAT THOSE LOOK GOOOOOD!!!
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Offline Sakurakisser

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Re: Kumoricon Culinary thread
« Reply #46 on: August 19, 2010, 06:54:32 pm »
thanks! they are so yummie too eat!
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Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #47 on: August 20, 2010, 07:26:46 am »
I hope you got paid for all that work. Woof! Speaking of woof, did they all woof it down?

What a cute little bento. I guess I'd ahve a hard time eating the chicky too. Head first, or nibble on the tiny feet.
I help run the place so ya, I get paid to cook for everyone, & the company covers all the expenses for the food, spices, pellets, etc. :D We usually end up cooking about 60+ lbs of meat for these BBQ's...not to mention, we do it potluck style so all the people bring in lots of random foods(lots of hispanic workers so there are a lot of different salsas, enchiladas, etc...<3 mexican food ;D). I don't have pictures of the last one, but we had over 40 lbs. of Carne Asada that was hand marinaded by a little hispanic woman (who happens to be my bosses wife) with home made tortillas & salsas.

Holy cow Sakurakisser...I don't eat sweets too often but now I have a sweet tooth  :'( Share?

Offline Washougal_Otaku

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Re: Kumoricon Culinary thread
« Reply #48 on: August 20, 2010, 08:41:40 pm »
If anybody knows how to make traditional okonomiyaki, I'd love to learn how!  I tried it once four years ago as a way to celebrate my birthday while waching the Seahawks beating the snot out of the Eagles on Monday Night Football, 42-0.  (Biggest shut-out in MNF history).

So, anyone...?
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Offline Kagome219

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Re: Kumoricon Culinary thread
« Reply #49 on: August 21, 2010, 03:25:59 pm »
Those look good too.

How do you get a vegan cake to rise, as you aren't using eggs, right?

I'm not exactly sure the chemistry behind it... I used basic ingredients. I don't know if baking soda would be the reason?
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Offline korin

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Re: Kumoricon Culinary thread
« Reply #50 on: August 22, 2010, 12:54:09 am »
 >:(
« Last Edit: August 22, 2010, 11:58:17 pm by korin »

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #51 on: August 22, 2010, 03:49:45 pm »


and this is the best ever!!
I made individual jumbo size cream puffs! soo yummy.

Make lightning bolts on them, and you can call them eclairs. French word for lightning.



That's one sweet Jigglypuff.

So Kagome, the only thing different in making your vegan cake, is that you don't use eggs or milk? I wonder what protein source is used to keep the cake from falling after the gas bubbles are no longer supported by internal pressure. Do you use gluten, or perhaps soy flour?
Have Fun

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Offline Kagome219

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Re: Kumoricon Culinary thread
« Reply #52 on: August 22, 2010, 04:03:45 pm »
@korin: KIRBY! <3

@jaybug: I used regular all-purpose baking flour, so, yes, it has gluten in it. It was a vegan cake, but not gluten-free.
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Offline Kato_Shiroi

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Re: Kumoricon Culinary thread
« Reply #53 on: August 22, 2010, 09:39:40 pm »
If anybody knows how to make traditional okonomiyaki, I'd love to learn how!  I tried it once four years ago as a way to celebrate my birthday while waching the Seahawks beating the snot out of the Eagles on Monday Night Football, 42-0.  (Biggest shut-out in MNF history).

So, anyone...?

Well, I might be able to help. Okonomiyaki is really in the batter and how long you fry it. Problem is the flour. Japanese Okonomiyaki mix is a blend of wheat flour, Yamaimo powder (similar to arrowroot powder) and flavoring like bonito.
I generally use a mix but when I'm out I go with this:
1 cup sifted all purpose flour
1 tbsp bonito flakes added to the flour
1 tsp arrowroot powder or cornstarch added to the flour
pinch of salt added to the flour
2/3 cup water to start with, more if needed to make a pancake batter consistency (for variety I sometimes use light beer which makes it fluffy)
2 eggs
3-4 cups finely shredded cabbage (napa cabbage works best)
2-3 stalks green salad onion diced
4 strips of bacon cooked and diced

Toppings:
Shrimp cooked and diced
Japanese mayonnaise (regular mayo and a bit of wasabi mixed in is great too)
Okonomi Sauce
Aonori (seaweed flakes)
Sesame seeds
Katsuobushi (bonito flakes)

So, mix the flour and water till smooth like pancake batter
Add eggs, cabbage, onions, and any toppings like shrimp
Oil griddle to about 400 degrees,
Ladle in batter mix and flatten into round pancakes about 6-8 inches diameter
Sprinkle bacon pieces on each pancake
after about 3 minutes, flip pancake. It's easier if you use 2 spatulas. It's similar to how they do it in Japan.
When browned and firm, remove pancake and drizzle with mayo, okonomi sauce and sprinkle with sesame seeds, bonito flakes and seaweed flakes.
Serve with some pickled ginger or other Japanese pickles like daikon.

A good non stick pan helps but any good large griddle will do.

Cheers,
Kato
« Last Edit: August 22, 2010, 10:03:45 pm by Kato_Shiroi »
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Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #54 on: August 22, 2010, 11:53:23 pm »
Wow! So that's how you make okonomiyaki. I'm guessing the taste right now, and I am coming up with a sweetness, and kind of salty, with cabbage and onion thrown in. Somehow bacon seems odd in that mix to me. So does making this as a pancake instead of a dumpling.

Would squid work as well as bacon? I think that wouldn't necessarily be too hard for an otaku to find in Washougal.
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Offline korin

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Re: Kumoricon Culinary thread
« Reply #55 on: August 22, 2010, 11:57:21 pm »
@ Jay Bug

Was it really necessary to quote an image that was literally one post above yours?
« Last Edit: August 22, 2010, 11:57:52 pm by korin »

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #56 on: August 23, 2010, 05:54:19 am »
@ Jay Bug

Was it really necessary to quote an image that was literally one post above yours?

Yes, it was. We don't have a spoiler tag anymore to hide big pics. At a picture is better than nothing when we're talking about food. And while I cannot taste nor smell the foods here, I would like to reinforce that I think someone has done a very good job at creating something.

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Offline Kato_Shiroi

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Re: Kumoricon Culinary thread
« Reply #57 on: August 23, 2010, 08:57:12 am »
Wow! So that's how you make okonomiyaki. I'm guessing the taste right now, and I am coming up with a sweetness, and kind of salty, with cabbage and onion thrown in. Somehow bacon seems odd in that mix to me. So does making this as a pancake instead of a dumpling.

Would squid work as well as bacon? I think that wouldn't necessarily be too hard for an otaku to find in Washougal.

Oh yeah, you can omit the bacon. There are many regional variations of okonomiyaki. The one I listed is kind of a Kansai regional thing.
Okonomiyaki batter is a pretty generic base to which you can add all sorts things and toppings. In fact an Okonomiyaki shop will have a menu of choices to add to your order...just like ordering pizza here.

I like it because not only is it tasty it's versatile and fairly ease to make. Just make sure your cabbage (or any other veg like carrots) is finely shredded so it cooks evenly. With meats, some need to be pre-cooked like shrimp/pork as the frying time isn't long enough to cook them properly (safety first)

Ala cuisine, Dozo

ja ne
Kato
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Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #58 on: August 23, 2010, 09:03:15 pm »
Can you tell those of us who haven't eaten any, what the brown glaze is?


And here I was thinking on making beans and franks for dinner tonight after work. Sigh. Oh, and butter some bread to go with it. Weird, I am having complete proteins with rice and peas, and then beans and bread. Must be close to payday on the wrong side, eh? lol

I guess I could go to the store and crock pot a roast beef over night. Toss in some peas, baby carrots, my wife loves those, potatoes, and then my own blend of secret seasonings. HA!! Secret seasonings, sure. I just decide then and there what to add as I go along. I do try not to add as many onions and garlic as I'd like, as my wife hates them. Poor thing.
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Offline Kato_Shiroi

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Re: Kumoricon Culinary thread
« Reply #59 on: August 23, 2010, 09:22:43 pm »
Can you tell those of us who haven't eaten any, what the brown glaze is?

I believe you're referring to the Okonomiyaki sauce? They drizzle it along with the mayo over it and sprinkle the seaweed and bonito flakes over it.

Here's the Okonomiyaki sauce (well one recipe for it anyway)

1/4 cup ketchup
1.5 tbsp worcestershire sauce
1/4 tsp dijon or chinese mustard (use chinese if you want it spicier)
2 tbsp Sake (cooking sake works well for this)
1 tsp Soy sauce
3 tbsp brown sugar
1 tsp Mirin
1/8 tsp ground ginger
1 tsp honey

Combine above ingredients in a sauce pan and bring to a simmer for 1 minute or so over med heat stirring constantly (to keep sugars from burning)
If it's too tangy for your tastes add more honey, if it's too sweet add a bit more soy sauce.
Remove from heat and cool to room temp.
Put sauce in a squeeze type bottle and store in refridgerator.

And there's good eats
Ja ne!
Kato
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Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #60 on: August 23, 2010, 09:39:01 pm »
Forgot to take pictures of dinner again...but I made some carnitas soft tacos cooked with jalapeno, onion, garden fresh chili sauce & topped with fresh cilantro & lime. Oh how I love mexican food...

Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #61 on: August 23, 2010, 10:33:52 pm »
Can you tell those of us who haven't eaten any, what the brown glaze is?

I believe you're referring to the Okonomiyaki sauce? They drizzle it along with the mayo over it and sprinkle the seaweed and bonito flakes over it.

Here's the Okonomiyaki sauce (well one recipe for it anyway)

1/4 cup ketchup
1.5 tbsp worcestershire sauce
1/4 tsp dijon or chinese mustard (use chinese if you want it spicier)
2 tbsp Sake (cooking sake works well for this)
1 tsp Soy sauce
3 tbsp brown sugar
1 tsp Mirin
1/8 tsp ground ginger
1 tsp honey

Combine above ingredients in a sauce pan and bring to a simmer for 1 minute or so over med heat stirring constantly (to keep sugars from burning)
If it's too tangy for your tastes add more honey, if it's too sweet add a bit more soy sauce.
Remove from heat and cool to room temp.
Put sauce in a squeeze type bottle and store in refridgerator.

And there's good eats
Ja ne!
Kato

What's Mirin? And if it is found in an Asian grocery, how can I read the label? lol

throw a little oyster sauce in there, and that sounds like a great roast beef sauce.

Forgot to take pictures of dinner again...but I made some carnitas soft tacos cooked with jalapeno, onion, garden fresh chili sauce & topped with fresh cilantro & lime. Oh how I love mexican food...

What goes in your garden fresh chili sauce? And what do you do for your carnitas? Do you buy the meat already marinated?
Have Fun

Jay

Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #62 on: August 24, 2010, 07:01:02 am »
For the chili sauce I just used Mike & Diane's Gourmet Kitchen - Ring of Fire "Garden Fresh" Chili Sauce which has a very well rounded balance of flavor & heat. For the pork, I will either just buy it from one of the many hispanic markets/delis in town, or if I have more time, (properly cooked carnitas easily take hours to slow cook) I can make it myself with garlic cloves, onion, salsa, water, broth & a little salt. Most traditional carnitas recipes use lard to cook in but I try to eat just a little healthier than that lol.

Offline superjaz

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Re: Kumoricon Culinary thread
« Reply #63 on: August 24, 2010, 08:21:13 am »

pan seared ahi tuna with fried wonton crisps, I used a simple marinade then paper towle dried it before searing it, and the crisps were suprisingly easy to fry up
superjaz, that is jaz with one z count'um ONE z!
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Offline Cyprus

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Re: Kumoricon Culinary thread
« Reply #64 on: August 24, 2010, 08:24:23 am »
Mmmmmm...I love seered Ahi Tuna...dinner at your place? :P

Offline Kato_Shiroi

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Re: Kumoricon Culinary thread
« Reply #65 on: August 24, 2010, 08:28:20 am »

What's Mirin? And if it is found in an Asian grocery, how can I read the label? lol

throw a little oyster sauce in there, and that sounds like a great roast beef sauce.


Ah, sorry about that, should have explained. Mirin is sweet cooking Sake (Japanese rice alcohol) and is actually easy to find in most grocery stores. It's even labeled Mirin in english on the shelves.
In some asian stores it's in kanji or hirigana (みりん) but often has it in english too.

Yeah, the oyster sauce would be a nice addition. Fun thing with sauces is that once you make the base sauce you can then start to tinker with it to your tastes.
I paid for college working in resturants and as a sous chef so got to work alot with sauces, dressings, marinades and rubs/spices.
It's probably why I love the Good Eats program. it's the science of food.

Have fun ne!
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Offline superjaz

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Re: Kumoricon Culinary thread
« Reply #66 on: August 24, 2010, 09:27:51 am »
Yup mirin is a def must have, I just realized that I didn't put what was in the marinade
mirin honey ginger soy sauce bit of hot mustard powder hnot of chinese 5 spice
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Offline Kato_Shiroi

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Re: Kumoricon Culinary thread
« Reply #67 on: August 24, 2010, 11:37:48 am »
Just thought I'd show one of my Sashimi dishes I made recently for a party. The pink block it's served on is Himalayan sea salt (chilled and lighted from underneath) which gives a nice flavor to the Ahi tuna. It's served with pickled ginger, citrus, diced onion, cucumber, daikon and dipping sauces.



« Last Edit: August 24, 2010, 11:39:43 am by Kato_Shiroi »
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Offline jaybug

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Re: Kumoricon Culinary thread
« Reply #68 on: August 24, 2010, 08:51:32 pm »
Holy Crow! Fancy! I don't do stuff like that. Guess I get to hungry first. lol

I got inspired to change my avatar. I look kind of like him. BUt with more hair, and mine is grayer. Actually he looks more like my father used to look.
« Last Edit: August 24, 2010, 08:57:04 pm by jaybug »
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Offline Animeman73

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Re: Kumoricon Culinary thread
« Reply #69 on: September 17, 2010, 08:55:55 pm »
Time for me to put in more of my 50 bits. My triple cheese chicken patty special.

Take two slices of any kind of bread and add mayo and Mustard (For those who love spicy stuff I reccommend the country style mustard. For those with more sensitive palettes i recommend the honey mustard.).
A good chicken patty,  I recommend cooking it in a microwave for 1 minute and 30 seconds to to cook it through completely.
Next add american swiss, sharp cheddar or pepperjack.
And finally addsome type of lunch meat whatever you like and BAM!!! I lunchtime delight. You also if you have any have the option of ading tomato to it or whatever veggies you see fit.
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