Geekfood Mk2.

Post by **HereComesPete** » November 22nd, 2008, 16:16

Yuck! Mushrooms! I can't believe you'd use mushrooms!

Baliame · Post by **Baliame** » November 22nd, 2008, 16:43

HereComesPete wrote:Yuck! Mushrooms! I can't believe you'd use mushrooms!

Wiggy · Post by **Wiggy** » November 22nd, 2008, 18:16

White Wine Vinegar Sandwich
Serves 3
You will need:

* 100ml essence of vanilla
* 80ml white wine vinegar

Instructions:

1. pre-heat the oven to 210 C
2. defrost the white wine vinegar
3. heat the white wine vinegar
4. eat the white wine vinegar
5. grill the essence of vanilla
6. bake for 60 minutes and serve hot

Wiggy · Post by **Wiggy** » November 22nd, 2008, 21:50

Also:

Sugar And Sugar Pudding
Serves 2
You will need:

* 70g sugar
* 4 lettuces

Instructions:

1. whisk the sugar
2. fry the lettuces
3. go down the pub

MrGreen · Post by **MrGreen** » November 22nd, 2008, 22:25

Reverse Cake

Preheat oven to 2 furlongs

12cm^3 sucrose (aq) solution, 0.5M
30 mills bombs of water
3 potatoes, 23% or higher water mass
15 mugs of flower, preferably primrose

Place all gaeseous ingredients in a centrifuge, select the centripetal argument starter and spin for 3 egg timers.

Place all other ingredients into a pale, and place the centrifuge on top.

Place pale in oven, and leave for 30-40 hours.

Eat the ortolan buntings that escape.

Serves you right.

Post by **Dr. kitteny berk** » November 22nd, 2008, 23:36

Searchspazz: knife jew global board http://www.5punk.co.uk/discuss/50490/

Post by **fabyak** » November 25th, 2008, 9:23

aaaaaand you're back in the room!

Berk prodded me yesterday for a bread recipe that I mentioned a while back and I'm pretty sure this is the right one

Code: Select all

Ingredients:

    2 packs of yeast
    1/4 cup warm water
    2 cups hot water
    3 tablespoons turbinado (Sugar)
    1 tablespoon salt
    3 cups flour
    1/3 cup vegetable or corn oil
    3 cups flour

Directions:

Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the turbinado, salt, flour, and oil are measured in the exact amounts called for.

Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.

In a large mixing bowl, pour hot water over the turbinado and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)

On a lightly floured cutting board or countertop, divide the dough into half. (This is when I recruit someone to knead the dough, but the recipe actually calls for no kneading; I've done this recipe many times without kneading anything, and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).

After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)

Serves: 2 huge loaves

Preparation time: Two and a half hours

I know that looks like a ludicrously short cooking time but trust it! It makes the most beautiful soft fluffy tasty bread

Post by **Dr. kitteny berk** » November 25th, 2008, 14:11

cheers, i'll try that at some point

Post by **Dr. kitteny berk** » December 4th, 2008, 18:19

I just made that bread, turned out pretty good, a tiny bit sweet, but that's my own fault really (used a slightly finer sugar than the recipe)

All in, it's pretty decent

Sol · Post by **Sol** » December 13th, 2008, 10:35

Thought you guys might like this - http://foodgawker.com/

If you haven't seen it already

Post by **Roman Totale** » December 13th, 2008, 10:53

I've just been eating haloumi wrapped in crispy smoked bacon.

/dies of heart failure

TheJockGit · Post by **TheJockGit** » December 13th, 2008, 11:38

Does anyone have a good recipe for Goose, want to have something special not just plain goosing

Post by **HereComesPete** » December 13th, 2008, 14:24

Ask maverick or iceman.

Post by **HereComesPete** » December 13th, 2008, 14:33

Or ask Hugh, he's good at making things unhealthily tasty.

Hughs Christmas Goose

Anhamgrimmar · Post by **Anhamgrimmar** » December 13th, 2008, 16:33

TheJockGit wrote:Does anyone have a good recipe for Goose, want to have something special not just plain goosing

Take the following:

1x 100kg Goose,
1x 4'0" Pilot,
2x Martin baker Mk 10 ejector seats
1 x F-14 Tomcat.

Place the F-14 in a jetwash until flameout occurs, then eject goose at high velocity into jettisonned canopy until vertabrae shatter. Garnish with water-soluable dye marker, and delicious Maverick tears.

Serves 82 russians

Post by **HereComesPete** » December 13th, 2008, 17:01

Ha! You totally stole the joke I already did, but made it bigger and more long winded to look like you thought of it first!

Post by **Dr. kitteny berk** » December 18th, 2008, 18:53

I've been meaning to write this for a while, it's probably possible to do by hand, but I have a stand mixer for the job, and made the recipe to suit it.

Berk's magical stand mixer pizza dough wrote:Right, this is a bit of a mess, and assumes you already know how dough should look/feel/be.

The flour quantites are measured from the pizza I made today, I never use them myself.

<b>Ingredients step 1:</b>

150g bread flour
250ml warm water
2 sachets yeasts
1 pinch brown sugar

Put the water, sugar and yeasts into your mixer's bowl, lob the flour on top and whisk it until combined.

Leave this for a while, at least an hour if possible. (overnight should be possible if you fridge it, but I never bother)

<b>Ingredients step 2:</b>

2 T olive oil (you can use normal veg oil, but it's not as good)
1 tsp salt
160-200g bread flour (this is variable depending on pretty much everything, so pay attention)

Add the Olive oil and salt to the yeasty mess

Attach the bowl to the mixer with its paddle attachment. set to slowish medium.

Add the flour ~100g at a time, waiting for it to combine into the dough before adding the next bit, this stops you getting too much flour into your dough and it turning into

a medicine ball.

Once you have a dough that looks and feels about right, remove it from the mixer and knead a little by hand.

Apply the dough hook to your mixer, return the dough ball and let it knead on mediumish for 5-10 minutes.

Remove dough, knead it a little and form it into a ball, oil a large, clean bowl lightly, add dough and cover with a clean, damp teatowel.

Leave it for an hour or so.

Form into pizza shape.

Make into pizza.

Nom

Anhamgrimmar · Post by **Anhamgrimmar** » December 18th, 2008, 21:36

HereComesPete wrote:Ha! You totally stole the joke I already did, but made it bigger and more long winded to look like you thought of it first!

¬.¬

Post by **Dr. kitteny berk** » December 20th, 2008, 19:16

Today I made Steak au poivre. it was nice.

Post by **fabyak** » March 11th, 2009, 9:31

*bump* for Jaeger