Geekfood Mk2.

Post by **Roman Totale** » November 23rd, 2010, 17:34

WereRabbit wrote: A lumpy sauce is nearly always rectifiable with a sieve and/or liquidiser though.

Strange equipment to take into the bedroom.

friznit · Post by **friznit** » November 23rd, 2010, 18:55

Ewww.

Edit: EEWWWWWW!

Post by **Dr. kitteny berk** » November 25th, 2010, 16:46

Dr. kitteny berk wrote:Chocolate orange torte, with orange sauce, and a caramel thingy.

Yeah, I was bored.

MK2:

Post by **Dog Pants** » November 25th, 2010, 17:38

That looks amazing. Berk, you should have a restaurant or something.

Post by **ProfHawking** » November 25th, 2010, 19:18

Does look very classy!

When's your posh dinner party then? That we're all invited to. Eh? Eh??

Post by **Dr. kitteny berk** » November 25th, 2010, 19:59

ProfHawking wrote:Does look very classy!

When's your posh dinner party then? That we're all invited to. Eh? Eh??

Once I own a table and more than one plate?

Post by **tandino** » November 26th, 2010, 16:21

Dr. kitteny berk wrote:
Once I own a table and more than one plate?

What if we bring our own tables and plates? And boozes. And PCs.

Baliame · Post by **Baliame** » November 26th, 2010, 16:27

Dog Pants wrote:That looks amazing. Berk, you should have a restaurant or something.

I want to see him on Hell's Kitchen.

TheJockGit · Post by **TheJockGit** » November 28th, 2010, 14:33

I has made a food.. well a soup to be more exact. i had a stack of 'shrooms in the cupboard and my neighbour dropped off a stack more as they were going away... what do I do with all these mushrooms?

SOUPIFY THEM!!

This will make about 1 litre of soup so vary accordingly.

Stuff you'll need:

900g of Mushroom (I had closed button but a variety of wilds would be nice methinks)
1 large Onions
2 tbsp Olive Oil
1 Clove of Garlic (Chopped)
1 litre of Chicken Stock
1 tbsp Flour (Plain)
Parsley and Thyme (I used dried as it's all I had)

Methods:

Thinly slice up all the mushroom till you get a shitload of shrooomy bits.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom1.gif">

Chop up Onion and Garlic
Heat Oil in large pan and add Onion and Garlic, cook till soft.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom2.gif">

Add Shrooms and turn up the heat a bit.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom3.gif">

The shrooms will break down and youll get a mess in the pan with quite a bit of liquid, this is concentrated shroom juice.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom4.gif">

Add flour and coat everything well, it will also soak up the shroom juice and aid the thickening.

Pour in Stock, Parsley, and Thyme.Simmer for about 15-20 minutes, stirring occasionally.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom5.gif">
<img src="http://www.jockgit.webspace.virginmedia.com/shroom6.gif">

Liquidise that sucker, I used a hand blender, much simpler than pouring into a food blender.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom7.gif">

Season and Serve.

Looks like shit, but tastes awsome, full of fungal goodness.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom8.gif">

I could have tarted it up with some cream and a sprig of parsley but I just wanted hot noms to keep out the cold.
<img src="http://www.jockgit.webspace.virginmedia.com/shroom9.gif">

Yummy mushroom soup.. must be because I am a fungi!! (Obligatory mushroom joke #27)

Post by **Dr. kitteny berk** » November 28th, 2010, 15:02

That looks souper

Post by **Dr. kitteny berk** » January 25th, 2011, 2:05

New thing I'm doing to expand my nom horizons:

Selecting 2 cookbooks randomly from:

The Cook's book
Momofuku
Complete Robuchon
Cook
River Cafe Cookbook

1-5, In the order listed.

After this I'm working out the pages of the book that are suitable (ie. no desserts) Sticking them into random.org, and hitting random 3 times.

Then I chose the most appealing recipe from the selection. if none are found, I go forwards a few pages until I find something awesome.

Generally happy to buy 2 main ingredients and 1 or 2 other ingredients, ideally ones I can store.

Obviously, I'll try to get the nearest I can to the ingredient while keeping the general theme the same.

Post by **Dr. kitteny berk** » January 25th, 2011, 2:35

Last week was:

Linguini with Crab (p94, River Cafe)

<a href="http://www.flickr.com/photos/kitteny_berk/5367523423/" title="IMG_7314 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5245/536 ... 57618b.jpg" width="500" height="333" alt="IMG_7314"></a>

Cod with Parsley and creamed cabbage (p3, Cook)

<a href="http://www.flickr.com/photos/kitteny_berk/5370810590/" title="IMG_7316 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5126/537 ... 3e4c73.jpg" width="500" height="357" alt="IMG_7316"></a>

This week will be:

Marinated skirt steak ssam (P169, momofuku)

Partridge wrapped in Prosciutto (248, river cafe)

Post by **Dog Pants** » January 25th, 2011, 18:20

Were they any good? I like crab (this sentence accidentally in caps the first time I typed it. Made me sound Special).

Are you cooking for us at beardbash?

Post by **Dr. kitteny berk** » January 25th, 2011, 20:30

Crab pasta was very nice indeed, and obscenely simple, I'll stick the recipe up later.

Cod was fine, but not great, bit stodgy for me

Chickenz · Post by **Chickenz** » January 25th, 2011, 20:39

Dr. kitteny berk wrote:Crab pasta was very nice indeed, and obscenely simple, I'll stick the recipe up later.

Cod was fine, but not great, bit stodgy for me

Nice to see you trying fancy things with fish now you can eat it.

Post by **Dr. kitteny berk** » January 25th, 2011, 21:45

Crab Pasta (Serves 2 people, or a hungry berk)

Ingredients:
~150g Crab meat. (See Below)
1 Clove of garlic, crushed.
1/2 Chilli, seeded and chopped finely
Juice of 1/2 lemon
40-50ml olive oil
A bit of parsley, chopped fine (half a handful)
Salt and Pepper

As much pasta as you'll eat. (too much is better than fucking up)

How you get the crab meat depends on your mood, and what you have available.

I personally, am not a fan of dismantling animals with exoskeletons. So I bought a dressed crab this week, the meat isn't quite as fresh, but it's a lot less work, and I reckon you get about the same meat for your money (if not a little more)

For Freshness/Chefiness, I'd work in this order Live > Cooked > Dressed > Stuff from the supermarket.

Method:
Get a big pan of water, bring it to the boil with some salt (No oil)
Chuck Pasta in.

Mix everything else together in a bowl, should be pretty fluid.
Taste it, season.

Drain (should be cooked by now) pasta.
Stir pasta and Sauce together

Throw on plates.

Oh yeah, and grind some black pepper over the top, looks good.

Post by **Dr. kitteny berk** » January 26th, 2011, 23:56

Random stuff from the chinese supermarket.

<a href="http://www.flickr.com/photos/kitteny_berk/5391085635/" title="IMG_7410 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5296/539 ... 9391_z.jpg" width="640" height="427" alt="IMG_7410"></a>

The Shrimp paste is particularly good at engrish, oh, and smelling worse than pete.

<a href="http://www.flickr.com/photos/kitteny_berk/5391087229/" title="IMG_7411 by Kitteny Berk, on Flickr"><img src="http://farm6.static.flickr.com/5091/539 ... e1de_z.jpg" width="640" height="427" alt="IMG_7411"></a>

Post by **Dr. kitteny berk** » January 27th, 2011, 20:27

Dr. kitteny berk wrote:This week will be:

Partridge wrapped in Prosciutto (248, river cafe)

Was pretty nice, Polenta is shit and evil, I'll try mash if I do this again.

Post by **FatherJack** » January 27th, 2011, 21:40

I love random stuff from the Chinese supermarket, I go about once a month and grab all sorts of random crap like I know what I'm doing, then make equally random stuff out of it when I get home.

I'll have to take some pictures, since I can't type any of the names, but successes include a yummy barbecue sauce (something involving a bull) a very tasty version of Kikkoman (my favourite soy sauce with other stuff in) a jolly nice suishi sauce which makes even boiled rice taste interesting and some great noodles, all of which far excel what you can get in supermarkets, especially the ready-to-stir fry ones. All the noodles come with extra bags of interesting things to put in them, although I'm suspicious one of them is possibly concentrated MSG.

Less successful is Nattō. It is most definitely an aquired taste.

Post by **Dr. kitteny berk** » January 27th, 2011, 22:41

FatherJack wrote:a very tasty version of Kikkoman (my favourite soy sauce with other stuff in)

I must say, the Kikkoman Teriyaki sauce is ver handy.