5punk

Grimmie wrote:
OI!
I heard that!

22 days late

Dr. kitteny berk wrote:
22 days late

I blame lag.

Today, i made caek.
The recipe i followed goes as such:

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[b]Cake[/b]
170g (6oz) Margarine
170g (6oz) Caster Sugar
110g (4oz) Self Raising flour
85g (3oz) Drinking Chocolate
3 Eggs, well beaten
1 tbsp Hot Water

[b]Buttercream Filling[/b]
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or Milk, if required

[b]Glace Icing[/b]
170g (6oz) Icing Sugar
50g (2oz) Drinking Chocolate
2 tbsp Hot Water to mix (approximately)

Pre-heat oven to 180°C: 350°F: Gas 4
Grease and line two 8 inch sandwich tins.
Sieve together the flour and drinking chocolate.
Cream the margarine and sugar together until light and fluffy.
Beat in the eggs, a little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes or until the surface springs back when pressed lightly.
Remove the cakes from the tins.
Allow to cool on a wire rack.

Buttercream Filling
Mix all the ingredients together until smooth and light.
Spread on one of the cakes and sandwich together.

Glace Icing
Add the hot water to the sugar and the drinking chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6

This is the first time ive done something like this, and im not sure i did it quite right. But the end result seems to be ok. It would have been much better if i had two small cake dish things, instead of one big one though, as it is rather thinner than i'd have liked. Its nice & moist, perhaps too moist... but tasty all the same.

Mess and stuffs:

In the ovens:

Baked:

Sliced:

Iced:

yay caek!

Well done, although I was expecting it to explode at the end.

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Nickface's Chicken & Noodles Recipe

You will need:
1 package of skinless, boneless chicken breasts
1 package of hearty egg noodles
1 can of condensed cream of chicken soup
1 onion
1 can of chicken broth (optional)

Instructions
Put the chicken into a large pot and boil it with enough water to accommodate the package of noodles.  Add the onion chopped, and if you want a little more flavor add the optional can of broth. 

Continue cooking until the chicken is completely cooked, then add the entire package of noodles.  

Continue cooking until the noodles are completely done, then add the entire can of soup.  

Depending on you preferred level of thickness, you can eat once the soup has been completely mixed into the solution.  What I like to do it wait until everything reaches about a gravy thickness, which doesn't take too long.


The chicken should be very tender and should fall apart pretty easily.  I tend to leave them as breasts, but you can chunk it up while you cook it, or if you really wanted to you can use regular non-boneless chicken parts.

Broth=Stock?

Here's my definition. it's all optional anyway

Nickface wrote:Here's my definition. it's all optional anyway

Normally what we call stock, from that definition, broth is usually a thick soup.

I just updated the wiki with all the 5punky recipes I could find.

so post moar!

Cheese Steak Sandwich.

Right, this is dirty, wrong, unhealthy and *really* fucking tasty.

Ingredients:
Steak (sliced as thin as you can)
Onions, sliced into rings
Cheese slices (enough to cover your bread of choice
Bread, something like a soft bagguette is ideal.

Method
Toss the steak in a little oil, season with salt and pepper, lob into a frying pan and cook until cooked.

Fry onions to taste.

Put cheese slices onto your bread of choice (I like a little mustard too)

Add onions and steak, put into microwave for a minute to help the cheese melt.

Eat

contact cardiologist.

Dr. kitteny berk wrote:Add onions and steak, put into microwave for a minute to help the cheese melt.

You don't grill such things?

Hehulk wrote:You don't grill such things?

I think he was using the "plastic" cheese you get individually wrapped in slices, I'd never eat it on its own, but for some reason it seems to work well in burgers and steak sarnies, but as anyone who's tried to make cheese-on-toast with it will attest to - it doesn't grill too well.

I don't use that stuff to ake cheese on toast, but when I make myself a burger or two, I tend to use those plactic based cheese products on them, and to melt them ever so slightly grill it on the burger.

Problem there is it'll toast the bread before the cheese gets nicely glompy.

So nuke it, it doesn't add any other changes, and short of buying cheez whiz, it's the closest you'll get to a decent cheese steak here.

Dr. kitteny berk wrote:Problem there is it'll toast the bread before the cheese gets nicely glompy.

So nuke it, it doesn't add any other changes, and short of buying cheez whiz, it's the closest you'll get to a decent cheese steak here.

When I've watched "real" cheese steaks being made, they do not use cheez whiz. They use the fake plastic cheese slices (although bigger, and round - also more mozarella-like than normal american cheddar), and put them on the cooking steak bits near the end of the process (shortly before transferring meat to bread).

I am hungry for cheese steak now. I guess I'll have to settle for an all-you-can-eat korean barbeque supper later.

That can work, but only if you can get the steak cut thin enough.

otherwise you end up with steak with hints of cheese, and a frying pan that needs 4 cheese slices washing out of it.

Dr. kitteny berk wrote:That can work, but only if you can get the steak cut thin enough.

otherwise you end up with steak with hints of cheese, and a frying pan that needs 4 cheese slices washing out of it.

I'm just telling you how they're actually made in practice, by people who make such things professionally.

(And the place I used to frequent when I lived in the US didn't use a frying pan as such - rather, a big slab-like hotplate grill thing.)

edit: also, the cheese shouldn't even touch the hot surface much - it's just draped over the hot meat, really. Mmmm, hot meat.

eion wrote:I'm just telling you how they're actually made in practice, by people who make such things professionally.

(And the place I used to frequent when I lived in the US didn't use a frying pan as such - rather, a big slab-like hotplate grill thing.)

These things I know, however this is a recipe for people to make at home, so it's simplified a little and made in such a manner that you only really need one frying pan. (else i'd've told them to get a sheet of 6mm steel large enough to cover their hob)

While ideally the cheese shouldn't hit the pan, you can have issues getting lovely cheesy meat out of said pan after. my way works fine, if not completely authentic

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This is a slightly modified Delia Smith recipe.


Ingredients

2 lb (900 g) firm fish fillet (Greenland halibut, cod or haddock, for example), skinned and chopped into 1½ inch (4 cm) chunks
1 large mango, peeled and cut into ¾ inch (2 cm) pieces
2 x 14 fl oz (400 ml) tins coconut milk

For the curry paste:

2 medium red chillies, halved and deseeded
grated zest and juice 1 lime
2 stems lemon grass, roughly chopped
1 inch (2.5 cm) piece fresh root ginger, peeled and sliced
4 cloves garlic, peeled
1 small onion, peeled and quartered
1 teaspoon shrimp paste - I don't put this in, its like knob cheese
3 tablespoons Thai fish sauce

To garnish:

3 level tablespoons chopped fresh coriander leaves

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

This makes around 4 very generous servings.





Begin by emptying the coconut milk into the pan or wok and stir while you bring it up to the boil, then reduce the heat to medium and cook until the fat separates from the solids. This will take 20 minutes or so, and you will have about 1 pint (570 ml) left. Now make the curry paste, and all you do is put everything in a food processor or blender and whiz until you have a rather coarse, rough-looking paste and everything is perfectly blended.

Now, over a medium heat, add the curry paste and fish to the pan and, once it has reached simmering point, give it 4 minutes. Finally, add the mango and cook for a further 2 minutes. Serve the curry with the coriander sprinkled over and Thai fragrant rice as an accompaniment. To prepare the curry in advance, make everything up, keeping the paste covered in the fridge, then, 10 minutes before you want to serve, bring the coconut milk back up to the boil, then add the paste, fish and mango as above.

This recipe has a slightly subtle taste, so don't drink anything powerful with it

5punk

Geekfood Mk2.