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| Porn Users Forum » Weird Topic But I Love It |
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| 03-20-10 10:00pm - 5391 days | Original Post - #1 | |
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GCode (0)
Active User  Posts: 386 Registered: Feb 23, '09 Location: USA |
Weird Topic But I Love It Ok, this is totally not porn related (well I guess some of you pervs out there could manage it) but does anyone love to cook and willing to share some of their favorite recipes? I have a few of my own if anyone is interested (mostly Japanese dishes or chicken wings sauce). I love cooking and am always looking for new ones to try out. Reply if you want :) I hope I get one or this may be on WittyGuy's list for slumped threads :( Sexted From My iPad | |
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| 03-20-10 10:06pm - 5391 days | #2 | |
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GCode (0)
Active User Posts: 386 Registered: Feb 23, '09 Location: USA |
Oh, btw, a good recipe for chili would be great. Since it's march madness and all in the USA. Sexted From My iPad | |
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| 03-20-10 11:45pm - 5391 days | #3 | |
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Drooler (0)
Disabled User  Posts: 1,831 Registered: Mar 11, '07 Location: USA |
Hey, does anyone know how to make an anal cream pie? (Sorry I just couldn't resist! Maybe I'll have a real recipe later if I can think of one.) I wanted something new, so I left England for New England. | |
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| 03-21-10 08:33am - 5390 days | #4 | |
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slutty (0)
Active User Posts: 475 Registered: Mar 02, '09 Location: Pennsylvania |
I think making an anal cream pie is pretty easy, provided you find the right lady/guy... Our favorite recipe is a simple chicken and cream sauce, all you need is: Boneless chicken breast Cream, heavy works best Madiera Beef broth Some sliced mushrooms All you have to do is cook the chicken breast (covered) using your preferred method - I usually just fry it - once the chicken is done, set it aside and use the pot the chicken was cooked in to make the sauce (hopefully with some juices/drippings.) I think the ratio of the sauce is 1 cream:.25 beef broth: .25 medeira but I usually just pour the liquids in until it looks/tastes good. It is best to add the madiera first to a hottish pan as it will soak up some of the fats and flavor burned into the pan - like using wine to make turkey gravy. Add the mushrooms to the sauce and simmer it down until it is reasonably thick. Salt and pepper to taste. We find it best served with potatos or egg noodles and white wine. I think it is from Julia Child's mastering the art of french cooking. Bunny Lebowski: I'll suck your cock for a thousand dollars. Brandt: Ah hahahahaha! Wonderful woman. We're all, we're all very fond of her. Very free-spirited. | |
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| 03-21-10 09:13am - 5390 days | #5 | |
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BadMrFrosty (0)
Active User Posts: 124 Registered: Mar 05, '10 Location: Prague (Czech Republic) |
My lovely Chilli recipe 2 onions 1 clove of garlic oil (olive or sunflower) 2 teaspoons chilli powder 1 fresh red chilli 1 large teaspoon ground cumin salt and freshly ground black pepper 500g mince beef 10 teaspoons tomatoe puree 2 x tins of tomatoes 1 teaspoon cinnamon 2 x tins of red kidney beans, drained Finely chop the onions and garlic then fry in the oil until soft. Add the chilli powder, fresh chilli, cumin and salt and pepper. Then add the minced beef cook until browned. Then add the tomatoe puree, tinned tomatoes, cinnamon and a small cup of water. Bring to the boil then cover, reduce the heat and simmer for 60 mins. Then add the kidney bean, more seasoning and cook for another 30 mins. Best cooked the day before and left in the fridge overnight. Serve with rice and a blob of natural jogurt. Dobrou chut! The problem with the world is stupidity. Not saying there should be capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself? Frank Zappa | |
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| 03-21-10 09:35am - 5390 days | #6 | |
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RagingBuddhist (0)
Disabled User  Posts: 893 Registered: Jan 23, '07 |
I'm not even close to a gourmet. I'm pretty sure if I didn't have a microwave oven and a can opener, I'd starve to death. But I do like a good burger and came up with a good recipe for it. As far as the amounts go, I can't say anything more than "some". - Ground chuck (or better) - Montreal Steak Seasoning - Hoffman's Super Sharp Cheddar (Just a favorite brand) - Fried Virginia Baked Ham - Buttered and lightly toasted potato roll - Horseradish sauce Cholesterol watchers can ignore this. Sarcasm is a body's natural defense against stupidity. | |
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| 03-21-10 09:54am - 5390 days | #7 | |
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Denner (0)
Active User  Posts: 1,217 Registered: Mar 03, '07 Location: Denmark |
BadMF beat me to it, oh, yes a good chili - and a fine deal from BadMF - just one item: The standard, quality and strength of that chili-powder makes all the difference. If you can get hold of a Rajah-product from India and then put two teaspoons in, it'll make a grown man cry... BTW: try to add two teaspoons of chopped ginger..and just once: try to use ten times as much garlic - but only chopped.. "I don't drink anymore - I freeze it, and eat it like a popcicle" Edited on Mar 21, 2010, 09:58am | |
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| 03-21-10 10:10am - 5390 days | #8 | |
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BadMrFrosty (0)
Active User Posts: 124 Registered: Mar 05, '10 Location: Prague (Czech Republic) |
Very true, its all about the spices. With any recipe you should be tasting it pretty much thoughout the entire time you are cooking, adding more spices where needed. Also in the chili you can try to add a teaspoon of sugar or even a couple of cubes of dark chocolate if you are feeling adventurous :) The problem with the world is stupidity. Not saying there should be capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself? Frank Zappa | |
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| 03-21-10 10:11am - 5390 days | #9 | |
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turboshaft (0)
Active User Posts: 1,958 Registered: Apr 01, '08 |
Oh come on, everybody needs come cholesterol! ; ) Get too much though and you might be a heart-bypassing Buddist! "It's incredibly obvious, isn't it? A foreign substance is introduced into our precious bodily fluids without the knowledge of the individual. Certainly without any choice. That's the way your hardcore Commie works." - Gen. Jack D. Rippper, Dr. Stranglove | |
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| 03-21-10 10:52am - 5390 days | #10 | |
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Drooler (0)
Disabled User Posts: 1,831 Registered: Mar 11, '07 Location: USA |
Speaking of cholesterol, what's your favorite technique for hard-boiling eggs? Here are things I've learned: -Get the eggs out of the fridge first so they won't crack as easily. (They'll warm up a bit.) -Get ice water ready; put it in the freezer -Get water to boil in a large saucepan; salt it a bit -Put a tiny hole at the tip of each egg to allow inside/outside pressure differences to resolve (reduces chances of cracking and having a yolky mess in your water) -Gently place the eggs in the water once you've got a full boil -15 minutes later, put the eggs in the ice water (by now taken out of the freezer). Go back to your computer and visit PornUsers for a half hour. -Return to eggs. Store in fridge. Discard all water. Funny how it's kind of complicated, but it works pretty well. I wanted something new, so I left England for New England. | |
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| 03-21-10 06:07pm - 5390 days | #11 | |
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mbaya (0)
Suspended  Posts: 891 Registered: Jul 07, '08 Location: new jersey |
This is my recipe for meatloaf. You need about 1 1/2 lbs of meatloaf mixture. It is about one third each of ground beef, pork and veal. Pour a raw egg over the mix, but don't mix it in yet. Add about a tablespoon of worcester sauce, but don't mix. Next add a slice of bread broken into pieces, but soaked into milk. Mix everything together, but handle as little as possible. If you handle it too much it comes out heavy and not at all light and fluffy. This is the most common problem that cooks make with meatloaf. Pour mix into a baking pan. Add about a tablespoon of ketchup and spread over the top. Bake for about a half hour to forty five minutes at about 350 degrees. Since ovens differ, check the middle to see if it is ready. If it is brown, but not pink and the top is lightly browned, it is ready to eat. Chicken cacciatore is also very easy. Just lightly brown the chicken first, over a medium flame and then let it simmer in tomato sauce for about an hour. The best tomato sauce is one of the plain unseasoned ones that come in cans. To prepare it, saute onions, garlic (fresh is better but powder is ok) and sliced green peppers in olive oil until the onions are soft. Add basil and oregano, about a tablespoon of each. For both, the kind that comes in small bottles are fine, but fresh is better. Then add the sauce to the frying pan that has the sauteed chicken and cover, simmering over a low flame for about an hour. Add grated parmesan cheese before serving over pasta. By the way, saute means lightly fry over a medium flame, stirring often to make sure it doesn't burn. Edited on Mar 21, 2010, 06:10pm | |
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| 03-21-10 06:16pm - 5390 days | #12 | |
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RagingBuddhist (0)
Disabled User Posts: 893 Registered: Jan 23, '07 |
With meatloaf, substitute Rice Krispies, lightly crushed with a rolling pin, for the bread. They're easy to handle if you crush 'em in a ziplock bag. Yeah - sounds crazy. Try it anyway. LOL Sarcasm is a body's natural defense against stupidity. | |
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| 03-21-10 06:16pm - 5390 days | #13 | |
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mbaya (0)
Suspended Posts: 891 Registered: Jul 07, '08 Location: new jersey |
This is a recipe for well made kielbasi, but can also be used for any type of sausage, even hot dogs. Buy about 1 1/2 pounds of sausage and cut it into about one to two inch pieces, measured lengthwise. After it is almost comnpletely cooked by sauteeing in a frying pan, add canned small whole potatoes or potatoes cut into slices. Sautee until the potatoes are a little browned. Add about 3/4 of a pound of sauerkraut. Cover and simmer for about five minutes to blend all the flavors. If you overcook the sauerkraut, it comes out like tough little strings with no taste. DO NOT ADD WATER. | |
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| 03-21-10 08:22pm - 5390 days | #14 | |
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turboshaft (0)
Active User Posts: 1,958 Registered: Apr 01, '08 |
No offense but that sounds like a lot of work to hard-boil eggs. The whole reason I like hard-boiled eggs is because it's usually the easiest, cleanest way to eat eggs and I am not much for complex food preparation. I just boil water, put the eggs in and wait fifteen minutes, checking every so often to make sure the stove hasn't caught fire (very important tip!). ;-) Does anybody soft-boil their eggs? (It's like hard-boiling but I think you turn down or turn off the heat after adding the eggs.) "It's incredibly obvious, isn't it? A foreign substance is introduced into our precious bodily fluids without the knowledge of the individual. Certainly without any choice. That's the way your hardcore Commie works." - Gen. Jack D. Rippper, Dr. Stranglove | |
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| 03-21-10 08:38pm - 5390 days | #15 | |
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turboshaft (0)
Active User Posts: 1,958 Registered: Apr 01, '08 |
I forgot to mention after first reading your thread that I don't really see the point in messy food scenes. Is anybody willing to fess up and explain the appeal? I personally think it's a waste of, well, it's usually bad food, but it's food nonetheless. I am all for cucumbers, ears of corn, bananas and such being used enthusiastically as 'props' but those rarely make a mess and I'm betting they make up a larger percentage of produce purchases than most women are willing to admit. But what's the deal with watching a girl squirt honey, whipped cream, and all sorts of colored condiments all over her (hopefully) naked self? I know there's at least one, or once was, an American restaurant where patrons had the pleasure of eating of a nude woman lying on their table but I don't think that's technically a food fetish. "It's incredibly obvious, isn't it? A foreign substance is introduced into our precious bodily fluids without the knowledge of the individual. Certainly without any choice. That's the way your hardcore Commie works." - Gen. Jack D. Rippper, Dr. Stranglove | |
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| 03-22-10 12:34am - 5390 days | #16 | |
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mbaya (0)
Suspended Posts: 891 Registered: Jul 07, '08 Location: new jersey |
To make soft boiled eggs, you boil water and add the eggs. Cook for four minutes and take them out and peel. For hard boiled, cook for ten minutes. | |
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| 03-23-10 10:58am - 5388 days | #17 | |
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messmer (0)
Disabled User  Posts: 2,582 Registered: Sep 12, '07 Location: Canada |
Mine usually take seven minutes at full boil, but then I use extra large ones. I either peel them and then cut them up on a piece of toast (I love to see the yolk soaking into the bread) or I knock the top off them and dip the toast in the yolk and eat the rest with a small spoon. | |
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| 03-26-10 10:05pm - 5385 days | #18 | |
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Cybertoad (0)
Disabled User  Posts: 2,158 Registered: Jan 01, '08 Location: Wash |
How about Crab Cakes with kumquats ? And have some cream soda to wash it down. Since 2007 | |
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| 03-27-10 02:22am - 5384 days | #19 | |
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larss (0)
Disabled User Posts: 50 Registered: Mar 20, '10 Location: London |
Eggs - for those that have asked - I do not keep in the fridge in the first place. NO real need to these days as they tend to have been irradiated, and are easier to cook from room temperature. For soft boiled - medium to large eggs - place in boiling water ( I add salt to the water - if the egg cracks, it seals up very quickly), for 4 minutes (at sea level). If you live higher up (e.g. Johannesburg in SA) boil longer as the water boils at a lower temperature. Hard boiled - 10-12 minutes. | |
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| 03-27-10 02:35am - 5384 days | #20 | |
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larss (0)
Disabled User Posts: 50 Registered: Mar 20, '10 Location: London |
My favourite recipe is something I made up myself - it has somewhat of an Asian flavour to it. 8-10 Chicken thighs/drumsticks - slashed 2 or 3 times to the bone to let the marinade penetrate the meat. I prefer these cuts of chicken as they tend be more flavoursome and juicy. The marinade: 1 pint of rough cut passata or chopped tinned tomatoes 3-4 cloves garlic (crushed or chopped) 1 inch of ginger - grated 3 or 4 dried chillies, crushed - or to taste 3-4 Tablespoons Rice wine 3-4 Tablespoons Rice wine vinegar 2 Tablespoons Dark soy sauce 2 Tablespoons Light soy sauce 4-5 Tablespoons maple syrup (or honey - I just find that the maple syrup adds an extra dimension to it) Mix all ingredients well. Add the chicken and really work the marinade into it, under the skin and into the slashes. (Wash hands well afterwards - the dried chillies are hot). Leave to marinate overnight. I usually prepare this the night before we eat it, so around 24hours marinading time). Pour the whole lot out into a roasting pan, and cook in a pre heated hot (220C, 425F, Gas mark 7) oven for 30-35 minutes (for fan assisted ovens drop temp to 200C/400F). Once cooked, take the remaining marinade, place in a saucepan and reduce to a thick sauce - should take 5-10 minutes, and will give the chicken a chance to rest. Serve with chips (that's fries to our American cousins) and a nice fresh salad. | |
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| 03-27-10 05:02am - 5384 days | #21 | |
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Miss Hybrid (0)
Active Webmaster Posts: 77 Registered: Mar 21, '10 Location: England |
Mister Larss, I use virtually the same marinade, I use sherry instead of the rice wine. I marinade fillet steak sliced really thinly in the mixture the BBQ for a few seconds only. I tastes amazing. I have a recipe for a fantastic sauce for grilled cod or halibut. I will add that when I get back from my cycle. | |
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| 03-27-10 10:22am - 5384 days | #22 | |
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BadMrFrosty (0)
Active User Posts: 124 Registered: Mar 05, '10 Location: Prague (Czech Republic) |
If there are any Italians here please stop reading at this point, otherwise you will most likely start saving to have a contract taken out on my life for desecrating one of your nations dishes. Anyway, here is my recipe for Anglo-Italian Lasagna: Ingredients Minced Beef (or pork) 500g 1 tin of Tomatoes 1 small tin of sliced mushrooms or a jar of antipasti mushrooms 1 onion, chopped 2 cloves garlic 300ml beef stock 8 teaspoons tomato puree 1 teaspoon dry oregano 1 teaspoon dry thyme 1 teaspoon dry basil 1 packet of lasagna Verdi 300ml milk 25g butter 25g plain flour 200g grated cheese (normally I would use cheddar but it is impossible to get here, so I use Edam) Method 1. Fry the mince, garlic and onion until brown. 2. Stir in the stock, tomatoes, mushrooms, tomato puree, oregano, thyme, basil and season to taste and bring to the boil. 3. Reduce heat and cover. Simmer for an hour. 4. Remove the meat sauce from the heat and in a second saucepan start the Béchamel sauce by melting the butter. Also pre heat the oven to 400F / 200C / Mark 6 5. Stir in the flour and add the milk, stirring until thickened. 6. Add 50g of the grated cheese. Season to taste. 7. In a large casserole dish, layer the ingredients repeatedly, start with the meat sauce, then the lasagna, ending with the Béchamel Sauce. 8. Sprinkle the rest of the cheese over the last layer of Béchamel sauce and bake in the oven for about 45 minutes or until the cheese is brown and bubbling. If you like the lasagna to be more creamy, double up on the ingredients for the Béchamel sauce. The problem with the world is stupidity. Not saying there should be capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself? Frank Zappa | |
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| 03-27-10 11:59am - 5384 days | #23 | |
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james4096 (0)
Suspended Posts: 132 Registered: Mar 02, '09 |
Are you saying that you can buy eggs and keep the out on the counter for a few days and they don't spoil or something? I don't eat eggs at all, but I just curious. | |
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| 03-27-10 01:28pm - 5384 days | #24 | |
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larss (0)
Disabled User Posts: 50 Registered: Mar 20, '10 Location: London |
Eggs will normally keep at room temperature for 10 days or more. I usually buy at least a dozen eggs at a time, and they will easily last the week. Obviously in hot weather, it may be judicious to store them in the fridge, but then you will need to take them out for at least 1/2 hour before you use them to bring them up to room temperature. Think about it - they are not kept refrigerated in store, so why should they have to be at home? | |
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| 03-27-10 01:46pm - 5384 days | #25 | |
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Miss Hybrid (0)
Active Webmaster Posts: 77 Registered: Mar 21, '10 Location: England |
I never buy eggs. I have my own hens that are free to roam. I have a box with straw in it outside the kitchen door and they lay in it. As long as I get to the eggs before stripe, the dalmation, its fine. They last for weeks xx | |
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| 03-27-10 02:32pm - 5384 days | #26 | |
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Khan (0)
Suspended  Posts: 1,737 Registered: Jan 05, '07 Location: USA |
Actually, in the US eggs are refrigerated in the store to slow the growth of salmonella. Former PornUsers Senior Administrator Now at: MyPorn.com "To get your ideas across use small words, big ideas, and short sentences."-John Henry Patterson | |
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| 03-27-10 03:48pm - 5384 days | #27 | |
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larss (0)
Disabled User Posts: 50 Registered: Mar 20, '10 Location: London |
Salmonella in eggs has not been a problem in the UK for over 15 years now. All chickens are vaccinated against salmonella, and all eggs are irradiated, so salmonella is extremely unlikely. | |
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| 03-27-10 11:42pm - 5384 days | #28 | |
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GCode (0)
Active User Posts: 386 Registered: Feb 23, '09 Location: USA |
Thanks for the recipes and the thoughts about different recipes. I like the recipe for the chilli, I think I am going to use this but add 12 ounces of ale for flavor. I have always liked chilli with beer added as a flavor. to larss and Miss Hybrid: that's so weird you added this recipe for a sauce/marinade! I use almost the same base and ingredients as well when I make chicken wing sauce. Quite an interesting approach with adding maple syrup for the sweetness, I have never really thought of this at all. I'm sure you mean real maple syrup and not that corn syrup shit like butterworths. As far as rice wine goes, do you usually use a heavy bodied sake or light? also, do you use sweet or dry sake's? I usually add 'Sayuri' sake by Hakutsuru brand. It's whole bodied but extremely sweet. I love it. The only thing I don't add is the tomatoes. I find the vinegar in itself adds enough 'sour' to the recipe. I usually use a very simple recipe with light soy, sake, mirin, sugar, honey, garlic, hot peppers or sriracha style hot sauce, water, and corn starch. Sometimes I add some five spice or ginger. I think I'll try that exact recipe hand for hand and see how it is, it's quite interesting. As far as boiling eggs go, I just add water and the eggs to a boil. Then, I turn the heat off and add a cover for about 10-15 minutes. My dad taught me a trick that if you roll an egg, it does a different roll when it's done. It's hard to explain unless you see it first hand but that's how I know usually :) To mbaya: ahh meatloaf. My mom's favorite thing to make. Bless her heart, she still stinks at it lol. It always breaks :( Maybe I should forward your recipe to her (minus the source lol). Thanks to the rest who have added. I thought I'd get no responses to the thread lol. Sexted From My iPad | |
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| 03-28-10 03:30am - 5383 days | #29 | |
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larss (0)
Disabled User Posts: 50 Registered: Mar 20, '10 Location: London |
I don't tend to use sake at all, rather a Chinese Shaohsing wine (more like a dry sherry in flavour - I find a lot of Chinese recipes say that you can substitute the rice wine for dry sherry). The sweeter Japanese wine (mirin) I only use when making sushi rolls, as part of the dressing for the rice. The tomato I use for 3 reasons. I it adds flavour (more sweet that sour), gives more liquid for the marinade, and finally, boiling down and reducing the sauce afterwards makes a really tasty tomato sauce. Maple syrup, yes, only the real stuff (pure Canadaian No.1 light) - expensive, but worth it. | |
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| 03-28-10 06:53am - 5383 days | #30 | |
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mbaya (0)
Suspended Posts: 891 Registered: Jul 07, '08 Location: new jersey |
GCode, Thanks for the nice mention of credit for the meatloaf. If it breaks, it probably is due to not enough bread soaked in milk, or even not using an egg. As if that is not enough to think about, if you mix them in, you must make sure it is mixed enough. If you overly handle the loaf mixture you get rock hard results. Great for porn, but terrible meatloaf. | |
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