Who here likes to cook?

I cook but its not really my hobby. I had to learn how to do it because my parents are always out of the country for some business and vacations.

I know how to cook lots of Chinese/Filipino dishes that my mom (who is a really good cook) thought me.

 

http://www.cookingforengineers.com/recipe.php?id=20&title=Grilled+Pork+Chops
All the seasonings used in the preceding linked recipe should be in any kitchen worth it's um, salt. Made 3 chops 2 nights ago, rubbed that stuff deep with 4 hours in fridge - yum! 3 more chops cooked after 24 hours - cumin & chili powder more noticeable on palate - so, it detracted from experience. So, probably halve those 2 ingredients next time around.

Nevertheless - as "advertised," Cooking For Engineers is a good cooking site for analytical minds.
____

Some of our young'uns might be afraid of the kitchen, so...

On my own, played with a few things over the years - basic K.I.S.S. rules apply:

Cheap, quick, relatively satisfying thing to do with this'n'that for otherwise crappy soup when you just don't feel like cooking and give it a hint of authenticity:
Ramen (packaged)
[Some of many Optional toppings]:
Chinese BBQ Pork (leftovers)
Egg (hardboiled)
Onion (any will do, green or scallions best)

While Ramen is cooking for 3 minutes:
Slice onion, egg & BBQ Pork - zap Pork in Micro for a few mo's

Prep Ramen as usual, add toppings.

Voila! Done in less than 5 minutes.
____

Easy Mexican sides:

Refried Beans;
Next time you do some Tacos, Burritos, Fajitas, whatever - put a can of Refried Beans in the pan after other stuff is out, stir it around occasionally until it's cooked.

Voila! Instant Beaner!

Same can be done with Rice - just add some tomato sauce & impress yourself & your College buddies/buddiettes.

 

Get straight to the beer!
Image Unavailable, Please Login

 

hahaha thats not the point of cooking though.. im a useless chef unfortunately ill probably just take a course on it in the future

 

I like to cook, but I suck at it.

 

A Latin Style Ceviche: Its a cold seafood salad that gains it taste over the course of setting. Every Latin American country has their own style and their own ingredients but this is how ive always "cooked" it and was taught.


1 lbs. Calamari
1 Lbs. Pulpo (this is octupus)
1 lbs. bay scallops
1 lbs. Conch(sea snail)
1 lbs. shrimp

1 Large Green pepper
1 large Red Pepper
1 Larger Onion
1/2 fresh bunch of Cilantro
2 bags of Limes (citrus Juice)

1/2 cup oil ( i prefer Olive Oil)
1/4 cup white vinegar
Salt - to taste
pepper - to taste
1 bottle of "normal " size Cocktail sauce

First blanch all of the Seafood for about 6-7 minutes. Then immediately run under cold water to stop the cooking processes. You then pour all the seafood into a big pot (whatever youll use to store and add the rest to). Then proceed to juice the two bags of limes..youll want enough citrus juice to be level with the top of the seafood in the pot. here you can add other juices like Lemon, Orange, Grapefruit as long as its a citrus juice. Youll let it then sit for 24hrs or until the rest of the cooking process has finished (youll notice the fresh shrimp turn Red when cooked). When all the seafood is cooked (youll want to stir it every like 6 hours in the citrus juice). youll then dice the cilantro, cut the peppers and onion into small squares that you would eat if say in a salad and then take the vinegar and oil and add it all to the
seafood, also add the bottle of cocktail sauce in at this time...stir it, and then let it set for a couple of hours at least....serve cold; i usually serve it in bowls.

The longer you let the seafood sit the more tender it becomes from the acid breaking it down, and also the more tastes are absorb by the seafood. I made a double batch for Xmas and made it 3 days prior, first day to soak the searfood, second day to mix in the rest, and a third day of sitting... make sure your fridge isnt too cold though, so that the juices become a slushy-ish fluid.

coming from a Hispanic background thats my main focus of cooking, i also wanted to start a cafe that served authentic latin/carribean food so ive learned quite a bit. hope you guys enjoy it if you try to make it. its not hard, I instructed my father (whos really a meat and potatoes kinda guy) over the phone and it came out just fine.

 

I seriously think I will try this in the near future...

 

grilled cheese:
2 slices of bread of your choice, should be flat cut
2 slices of cheese of your choice, i like american.
butter/margarine
directions:
butter one side of each of the two pieces of bread, place one piece butter side down on a pan. put cheese on top of this bread. place second piece of bread on top with butter facing up. grill to your liking, i like the bread burnt to the point where if you drop it it will break. enjoy!

macaroni and cheese:
grab the kraft box out of your pantry. i like the spiral variety. place noodles into boiling water. let them get soft. then you follow the instructions on the side of the box, and voila, your set to go work for mortons of chicago.

 

I love cooking. Was a professional for 6 years before getting into the hellhole of a music industry.

Sorry, no recipes to share. I don't use them, just throw stuff together. I will say that soaking your ground beef in Worcestershire sauce before making burgers is the "Bees knees".

ohh...maybe I do have a recipe for you. French baked oysters.

Take some oysters and shuck em, leaving the oyster in the shell. Then, on a griddle or in a skillet sautee' onions with some garlic powder, seasoning salt, fresh cracked pepper and a bit of Worcestershire sauce. Scoop this onto the top of the oysters, sprinkle with a mixture of shredded mozzarella and parmesean cheese that is seasoned with thyme and oregano, and bake until cheese is golden brown.

 

Dulce de Leche / confiture de lait is a simple, simple, simple and delicious topping. Give Condensed Milk a Steam Bath.
http://en.wikipedia.org/wiki/Dulce_de_Leche
http://www.milk.com/recipes/dessert/dulce-de-leche.html