I know exactly what you mean, but that's exactly why you should write your recipes down in this thread!

quite often i will start to cook something and not know what the hell it is i am doing but its fun to just come up with something new. i guess i apply the same thing to my music. however there have been times when i set out to make one thing and it turns into something completely different.

I lived on these tacos when I was a poor struggling art student in
LA. They're nice and light for hot weather dining. My fantasy is that
they're not as fattening as a regular tuna sandwich, because I always eat too
many.

Tuna Tacos Culver City
1 can chunk white dolphin-safe tuna in springwater
1 glob mayo (as you like it)
1/2 lemon squeezed
1 or 2 finely chopped jalapenos or small green chilies
4 fresh-as-you-can-find corn tortillas
butter
watercress

Mix tuna, mayo, lemon, onion, and chilies in a bowl. Sprinkle water on
tortillas, then heat one at a time on open low flame (gas stove only) or in a
skillet, 15 to 30 seconds on each side.
Remove while still soft and smear with butter.
Put tuna in middle, top with sprigs of watercress, fold and chow.

PS. The banana-Nilla Wafer sandwiches are Thurston's idea of food.
Recipe: Slice banana and put between two Nilla Wafers.


Kim Gordon

recipes in HERE!

I HAVE 3 RIPE BANANAS DOWNSTAIRS AS WE SPEAK! Exciting.

http://www.sonicyouth.com/gossip/sho...&postcount=901

Bumped for Nefeli.

and the coffee cake ones as well. mmmmm

Ok this is a pretty rad snack and full of awesome flavour

Great up cheese(about 2 1/2 handfulls), and dice up onion, and put in a mixing bowl, then add tomato sauce(So its all pretty consistant) and stir. Toast bread and put on toast, then grill. Enjoy

avacodo sandwiches make the best snack in the world.
get some thick crusted fresh white bread and butter it. then mash one avacado in a bowl with a tablespoon of mayonnaise. spread the avacado on the bread and add ll sorts of delights. alfalfa sprouts are a favourite. and perhaps some lemon juice. or fresh lettuce and tomato. olives. or cheddar cheese. experiment!

Avocado mashed, spread on bread and toasted is very nice as well. I call it "avocado on toast".

Avocado and honey mashed up on toast is great.

This is the meal I had last night:

Julian's awesome potatoes

2 large white potatoes peeled
1 sweet potatoe or yam (whichever is orange) peeled
2 cloves garlic
salt and pepper
1 cup oil
hot pepper flakes
powdered or minced ginger

Cut up 2 large white potatoes into 2x3x1 rectangles (approxamitely)- just don't make them too small or too big- keep them a bit bigger than home fries say.

Cut up 1 large sweet potato horizontally, to about 1/2" to 1" thickness in a potato chip shape

Heat 1 cup oil up in a wok and add the potatoes. Then switch the heat down to low- crush 2 cloves of garlic overtop, very liberally sprinkle with hot pepper flakes, and put a little bit of ginger on it.

Keep the potatoes on low and mix occasionally until the rest of the meal starts getting done, then you can turn it up and brown them a bit.


Spiced Honey Cream sauce stuff-

1/2 cup cream
1 tsp honey
1 tsp garam masala
1 tsp ginger

mix all ingredients til well blended- add more spices or cream to taste


Basil coriander rice-

a chunk of butter
X rice
2X water
2 tsp to 2 tbsp of basil (you be the judge)
2 tsp to 2 tbsp of fresh crushed, ground, or if you're lazy like me whole coriander

add all ingredients together in a deep pan, keep a well fitting lid for that pan to the side (no holes in the lid). Put stove on high until it begins to boil, then switch to low and cover the pan with the lid. Check on it in 10-15 minutes, it should be done or be getting near done. It should be moist but not overly wet.

last night I reheated some curry, but here is a quick curry similar to the one I made
Quick curry:
1 onion skinned and chopped
1 carrot peeled and chopped (into long thin pieces)
1 potato peeled and chopped (into small pieces)
1 chopped fresh tomato
1 can pureed tomatoes
garam masala
red pepper flakes
turmeric (or paprika if no tumeric is available)
crushed coriander
fresh grated ginger
seeded green peppers chopped
some lamb or chicken- boneless and cut into medium- small chunks (ground lamb works too) somewhere between 1 and 2 pounds
1 cup yogurt


brown vegetables (potato, carrots, and onions) in vegetable oil or better yet- ghee
add garam masala, turmeric, crushed coriander, and ginger- about 1 tbsp crushed coriander, 1 tbsp garam masala, 1 tsp turmeric, and 1/2 tsp ginger
add meat and peppers- then brown them
add 8-16 oz of pureed tomato (less if you have less meat, more if you have more) and fresh tomato (there should be enough pureed tomatoes to simmer the meat in)
spoon by spoon add the yogurt and slowly mix it in
simmer and cover for 15-20 minutes
(once the tomatoes get hot, take a taste of it and see if it needs anything- more spices, etc)


SERVE:
Rice on one side of the plate, curry on other, potatoes in the middle- yogurt to one side of the meat, and drizzle some of the cream sauce over the potatoes.

I should be. I keep toying with the idea of saving up and going to culinary school. No idea what it would cost though.

There are some major problems with me being a cook though- I don't eat fish, I don't eat eggs (I'll have stuff with eggs in it- but fried, poached, hard boiled, etc. is a no for me), and there are a lot of sauces and condiments I don't like.

I'd never cook something I wouldn't eat myself, you know?

ohhh.... hmmmm.... :)

to quote henderson, "i want i want i want"

I made this yesterday. Very tasty.

Vegetarian Shepherd's Pie with Sweet Potato Mash

 

Serves 6

Preparation time: 20 mins
Cooking time: 50 mins

Nutrition
392kcals, 8.6g fat, 3.6g saturated fat, 1.1g salt, 19.9g sugars per serving

Ingredients
1 tbsp olive oil
1 large red onion, chopped
2 carrots, peeled and chopped into 1cm chunks
2 parsnips, peeled and chopped into 1 cm chunks
200ml red wine
2 tbsp freshly chopped rosemary leaves
½ x 700g jar Passata
420g can Mixed Beans, drained and rinsed
900g sweet potatoes, peeled and chopped into chunks
75g Grated Davidstow Mature Cheddar

Instructions
Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally.

Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.

Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage.

(Recipe from Waitrose)

When I make it again I'll probably subsitute one of the carrots with courgette (zucchini) and one of the parsnips with mushrooms.

i made a delicious lasagne yesterday. everyne knows how to make that though right?

pork belly in coke ist good, the coke cooks down and caramelises

It was pretty quick to make - it's one of those recipes where you can prepare one ingredient while the last one is in the pan. Also, I'm a pretty organised cook.

Ha! I clean up too. It's a deal I have with my girlfriend, anything to do with eating, I do, anything to do with laundry, she does. :)