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 Forkheads culinary delights thread! 
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Post Forkheads culinary delights thread!
Because fuck the world, that's why!

-

To help soothe my mind as I continued coding and drawing, I just had a mug of cinnamon milk.

1 mug of milk, fresh.

1 cinnamon stick

2 teaspoons of sugar, OR honey(if you're watching your calories) for sweetening.

Best works on warm milk. Because, in colder stuff, atoms dont move around or some shit.

Plop in that cinnamon stick and cover the mug with a small plate and allow it to seethe in for about 10-15 minutes.

Remove cinnamon stick. Enjoy!

*swig*

This stuff ISSSSSSSS good!

Spoiler: show
In case you're a dumbass, we discuss what we ate/want to eat.

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Mon May 06, 2013 8:51 pm
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Post Re: Forkheads culinary delights thread!
YomToxic wrote:
Best works on warm milk. Because, in colder stuff, atoms dont move around or some shit.

I lol'd.

I'll try that sometime...



also, ME TOO!
Spoiler: show

A Swedish Delight for FH to try...
Icecream and warm rosehip soup.

It's simple. You buy or make rosehip soup, then some icecream; you put the icecream in a bowl, put other ingredients like for example a whole fucking banana or some blueberries on top of the icecream, then pour the rosehip soup all over it. Enjoy.
It works best on warm rosehip soup. Because, in colder stuff, atoms don't move around or some shit.
Image

Look for this shit:
Image
or this
http://www.swedensbest.com/nyponsoppa.html

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OLD VERSION, BITCHES!
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Tue May 07, 2013 2:16 pm
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Post Re: Forkheads culinary delights thread!
How to make great tasting steak from cheap steak meat:

1 take steak out of refrigeration about an hour ahead of time (for 1 inch thick steaks)
2. but a lot of salt on both sides of steak
3. Add some herbs of choice (I like garlic and rosemary)
4. leave it there for an hour per inch of thickness
5. Wash off salt and herbs from steak
6. Pat very dry, as dry as possible
7. Cook (you don't need to add any more seasoning even though you washed it off)
8. Enjoy

This will have flavor all the way through and will be largely tenderized by both the salt breaking up the proteins and fats, and the time given to warm closer to room temperture before cooking. Keep in mind, you don't want to leave it out like that too long because a) that will intensify the flavor too much, and it'll taste too salty if left too long and b) when it gets close to room temperature, bacteria grows like crazy, and the longer it's that way, the more dangerous the food.

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Thu May 09, 2013 10:08 pm
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Post Re: Forkheads culinary delights thread!
A very good example of a classic steak,^
I tend to be pretty eccentric with my cooking since I get bored if I eat the same thing more than once or twice a month.
One of my favourite but simplist recipes were 'Hawaiian Dumplings' and I'm gunna lay it down for y'all right here!

-1 pack of dumpling wraps, or be awesome and make your own dumpling wraps. it's a lot more rewarding~
You can find a recipe for that anywhere.
-1/2 cup cheddar cheese shredded
-1/2 cup sliced ham
-1/3rd cup pineapple
a bunch of lemon-lime flavoured soda
ground black pepper

Make a filling from the cheddar, pineapple and ham, mixing it togetheri n equal measure, or use more cheese if you're that kind of fella.
Seal them up tight and steam them in a covered pot full of lemon-lime flavoured soda (this makes the skin have a hardly detectable sweet flavour I really like)

Remove them from being steamed and panfry them in oil, seasoning with lots of pepper while you cook them. remove when theyve become crispy and delicious, serve hot but use caution.

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Thu May 09, 2013 10:58 pm
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Post Re: Forkheads culinary delights thread!
300g apple (roughly two), peeled and cored
500g strawberries, stalks removed
1 tsp cooking oil

Preheat the oven to 50C.

Put the fruit in a pan with a lid and cook over a medium heat for about 10 minutes, until completely soft. When cooled, push the pulp through a sieve.

Line a baking tray, around 35cmx30cm, with very lightly oiled greaseproof paper. Pour the pulp on to the baking sheet so that it reaches a thickness of about 0.5cm.

Put in the oven for about 12 hours. It should feel leathery and dry to touch.

Peel off the paper and cut into rolls (AAAAAAIII SHOT DA SHERIFF). Store in an airtight container. This shit puts a good boost on my head when I study.

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Fri May 31, 2013 4:47 pm
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Post Re: Forkheads culinary delights thread!
Get some frozen bread dough.
Let it thaw and rise for a few hours till it's pretty big.
Kneed the dough a bit and get out all the air pockets, stretching it out flat and long.
Put in some cheeses and other preferred fillings (I recommend swiss, mozzarella and salami. Peperoni and provolone are also fine options).
Wrap the dough around the fillings and close tightly.
Put in oven on a baking sheet for whatever temp and time the frozen dough recommends.
When it should be done, tap the top of the bread. If it sounds a bit hollow, it's ready.
Cut up long ways into several pieces and enjoy some fine Stromboli.

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Fri May 31, 2013 10:30 pm
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Post Re: Forkheads culinary delights thread!
Usually keeping a strict recipe in mind cramps my cooking style, and so today I'll be updating you step by step as I make my brand new- Tangy Leek and Savoy Kimchi
I'll be editing this post a bunch today, and then in a week or two when I try it.
Ingredients :
Spoiler: show
-1 Medium head of Savoy Cabbage http://savoycabbage.org/
-Lots of salt.
-1 large Leek
-1 Zuchinni
-1/2 Cubanelle Pepper
-1 bundle of green onions
-1-2 Cloves garlic (minced)
-small chunk of ginger (minced)
1/2 cup Rice/apple vinegar
3/4 cups Rice Flour (With 4 cups Water)
1/2 cup sugar
1/2 cup Chilli powder
1/4th cup Paprika
1-2 tsp Black pepper
1 tsp Onion powder
1/3 tsp salt

Step 1: I decided on this recipe because of my grocery store's lack of Nappa Cabbage, which is the traditional cabbage used for Kimchi. So!
1 medium head of Savoy cabbage! Chopped up unevenly and put in a big bowl.
Soak it in salted water for 20 minutes then rinse.
Salt generously a second time, without the water, and let it sit for 5-6 hours. Room temperature. (mix it half way through.)

Step 2: When there's only one hour left for your cabbage to sit, It's a good time to cut your other vegetables.
1 large Leek
1 Zuchinni
1/2 Cubanelle Pepper
1 bundle of green onions
1-2 Cloves garlic (minced)
small chunk of ginger (minced)
For the things that I don't mince, I like to cut them into various shapes and sizes. Disks, rings, sticks, hell you can do stars if you want.
Put them aside in the fridge for the moment and wait for your cabbage to finish its wait.

Step 3 : Congratulations! if the cabbage has been salted correctly, you have a bunch of smelly cabbage water! Ew, what were you thinking?!
Dump out the water, Keep the cabbage. Rinse it well to get off all of the salt.
Take the cabbage one handful at a time, and squeeze the water out of it like you would to a wet cloth, and place it back in your bowl.

Step 4 : Mix your vegetables with the cabbage and add 1/2 cup of rice and/or apple vinegar, and a small handful of chilli powder, pepper, and paprika and stir once.

Step 5 : Add 3 cups of water to a pot and bring it to a simmer. Add 3/4ths cup of White Rice Flour and stir slowly for 10 minutes on med-low heat. It should thicken significantly. Stir in 1/2 cup sugar and take off heat.
Let it cool completely.

Step 6: Add the following to the rice mixture.
1/2 cup Chilli powder
1/4th cup Paprika
1-2 tsp Black pepper
1 tsp Onion powder
1/3 tsp salt
Don't be stingy. You should end up with a thick red color.

Step 7 : Now add everything together, mix well and put into an airtight container.
Leave it on the counter 2 days to ferment, and then store in the fridge at least a week or 2. But this stuff will get better for months to come!

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Sat Jun 01, 2013 10:33 am
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Post Re: Forkheads culinary delights thread!
Personally, I dont feel the need to stick to a strict recipe. I consider recipes a set of guidelines to follow. Your thoughts?

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Post Re: Forkheads culinary delights thread!
I couldn't agree more.
I recipe to me, is more like a tutorial on how to make a dish. But you're free to go do it in your own way once you read and understand it.
Actually any recipe Ive ever written, Is just an estimate of what I think I probably used. (its still fairly accurate. but I don't ever use set amounts in the kitchen unless its baking. I like cooking by eye and by heart~ )
So, you're on the right track, yomu x)
And generally you learn more by deviating from the recipe than following it strictly.

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Sun Jun 02, 2013 8:30 am
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Post Re: Forkheads culinary delights thread!
Note: This is a huge dessert-thing and can be scaled down. It should be, if you actually make it, because nobody should waste that much good everything on this.

Baculine Fright

Ingredients:

1 lb walnuts, ground
1/2 cup finely ground almonds
1 lb unsalted butter
3 cup white crystal sugar
1 lb thawed filo strudel dough
1 tsp lemon juice
1 tsp orange juice
Pinch of cinnamon
1 lb bacon, fried and crushed, as well as all o' that fat from cooking it.

Utensils:

Frying Pan
large baking dish, preferably glass
pastry brush
Mixing bowls
Measuring cups
a bowl to hold a shitton of butter in

Directions:

1. Fry the shit out of your bacon, all of it. This will take a while. Once the entire pound is done, let it sit a bit. Make sure to save that bacon fat for later. Meanwhile, melt that pound of butter down like the Terminator.

2. While that's melting, preheat your oven at 350 degrees.

3. Start cutting your filo dough. The pieces that you cut to fit the pan should be laid aside for now, because that will top it off. (multiple layers, people) The rest of the dough should be used to line the pan. Butter the dough every two layers.

4. Take your nuts, bacon, and one cup of the sugar and grind it all together before pouring it into the pan.

5. Cover with the remaining filo dough, again buttering after each set of two layers. Don't butter the top right away - first you've got to cut the baculine fright into portion-size pieces in the pan. Make sure you cut through all of the layers, kids. Then, pour all of the rest of the butter over that shit.

6. Put it in to bake for 30 minutes, timed. Once that timer goes off, turn the pan around and start a second 30 minutes while you work on the syrup

7. THE SYRUP: Combine the other two cups of sugar with a cup of water and set it to boil. Once it's boiling really rapidly, turn down the heat to a slow boil and add the lemon juice, orange juice, bacon fat, and cinnamon. Stir constantly until the baculine fright is done.

8. Once the baculine fright is out of the oven, spoon the syrup over it in an even layer. Let it set for about three hours to cool and absorb the syrup.

Makes 15 servings. Don't eat them all by yourself if you value your heart.

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