Author Topic: G is teaching me to cook, so the bad curry never returns again. (Read 2570 times)

Madrun Badrun · « **on:** March 24, 2007, 06:39:31 PM »

So the hotdogs are frying now and the rice has been precooked, how do I go about frying it? Do I need to have something in with the rice like oil or water? How long do I fry it?

Phoenix Dark · « **Reply #1 on:** March 24, 2007, 06:40:52 PM »

WTF?

Do you have any spices? I guess you'd just put the rice in a pan, add some spices or whatever, and turn up the heat slightly. Add olive oil or something

Junpei the Tracer! · « **Reply #2 on:** March 24, 2007, 06:42:34 PM »

Are you using a skillet? I'd use oil but I don't time certain foods like rice...I just know when its done.

I didn't know you could fry hot dogs

Madrun Badrun · « **Reply #3 on:** March 24, 2007, 06:44:00 PM »

It should be noted that I hadn't planned this. I was making hot dogs and realized I had rice which then made me realize I wanted fried rice with it.

What kind of spices PD?

G The Resurrected · « **Reply #4 on:** March 24, 2007, 06:48:33 PM »

garlic, paparika/red chili's, some lemon, and some soy sauce. Mix in bowl with rice. Then pour peanut oil over the ride about 1/3 cup. And then on medium heat cook the rice for about 5-8 minutes. You can also add egg just seperate the white and add the yolk mix in bowl before putting oil on rice. Also if you got some carrots put that in it. Cut the carrots up really small cubed.

Madrun Badrun · « **Reply #5 on:** March 24, 2007, 06:53:01 PM »

ok, I'm putting carrot and (small bit of)onion in.

How much quantity wise should I use for the spice G? I have about a plate full of rice?

Also I have had some ham in my fridge for 3 days and its 4 days old, is it still good? Its been in a bag.

G The Resurrected · « **Reply #6 on:** March 24, 2007, 06:56:13 PM »

ham should be good you can cut some of that up too and add to it. As for about a plate of rice i'm guessing 8oz or so. I'd say just a dash of everything not to much. The flavor comes out in the cooking so dont add a lot. Its hard to guage really but just a little of each should be fine. And soy sauce you only want to use like one teaspoon or so and splash that over the rice. If your not sure dont add the soy sauce till after you've cooked the rice.

Madrun Badrun · « **Reply #7 on:** March 24, 2007, 07:02:45 PM »

no penet poil. will conola oil do?

Phoenix Dark · « **Reply #8 on:** March 24, 2007, 07:03:27 PM »

G FTW

G The Resurrected · « **Reply #9 on:** March 24, 2007, 07:03:48 PM »

yeah that will do oh and use less than 1/3 cup use something like a few table spoons forgot that you're only doing a few oz

Phoenix Dark · « **Reply #10 on:** March 24, 2007, 07:07:50 PM »

This thread along with the cooking school feature on the Sin City SE are making me hungry. I need to head to the store soon to get some real food.

I need eggs, chicken breasts, sausage, tomatoes, lettuce, onions, potatoes, mixed veggies, black eyed peas, and some stuff I can just throw in the oven for quick eating.

Madrun Badrun · « **Reply #11 on:** March 24, 2007, 07:23:53 PM »

ZOMG. This is delicious. Thanks G.

G The Resurrected · « **Reply #12 on:** March 24, 2007, 07:47:51 PM »

hey your welcome man. anytime i'm pretty good with coming up with shit from shit in the kitchen. What spices did you use?

Madrun Badrun · « **Reply #13 on:** March 24, 2007, 07:51:52 PM »

Quote from: G on March 24, 2007, 07:47:51 PM

hey your welcome man. anytime i'm pretty good with coming up with shit from shit in the kitchen. What spices did you use?

Paprika and garlic powder. I forgot the about the lemon.

I didn't read this post either

Quote from: G on March 24, 2007, 07:03:48 PM

yeah that will do oh and use less than 1/3 cup use something like a few table spoons forgot that you're only doing a few oz

so it was bit greasy but still was amazing.

I think some oil splashed on my thumb though $:-\$

G The Resurrected · « **Reply #14 on:** March 24, 2007, 07:54:05 PM »

rub some aloe on your burn. You used too much oil? Sorry if you did it was kind of my mistake. Forgot you werent making much. But glad it turned out good. The lemon is used for when you got carrots and onions in it. Brings out the sweetness in the veggies. I'm all hungry now but I'm having to wait i'm making a calzone.

Madrun Badrun · « **Reply #15 on:** March 24, 2007, 07:57:27 PM »

lol, it my failt for not seeing your post, lol.

I do have a question though, it had sharp thin peices in it, was that the egg that just fried on the bottom? they were very tasty.

You can make a calzone without a pizza oven? how long does it take to cook?

G The Resurrected · « **Reply #16 on:** March 24, 2007, 08:09:16 PM »

yeah that was the egg most likely. if done right the rice gets a coating of egg and it comes out so good.

As for calzone i made the dough when i got home and i'm baking it in the oven. Its got 3 cheeses, some bell pepper onions, chicken, and sausage (homemade) for a little spicey meat, herbs, and some red chili flakes in it. Then covered in a little olive oil and sprinkled with parmasean and herbs.

I use a large oven and a deep dish pan. Low heat to make sure it all cooks and not burn it and you gotta turn it regularly. You can also make it in a toaster but cook the meat before hand as a precaution when using a toaster oven.

Madrun Badrun · « **Reply #17 on:** March 25, 2007, 03:09:42 PM »

g your up, help me save this dish I just made.

Its 2 instant noodle packs boiled with cabbage, carrot, oniion, and a little bit of lemon juice. The I decided to play with some spices because yesterday made me brave. I put in some curry - too much but it still tastes dull. a bit of celery salt and real salt and some and some basil. it tastes like bland curry.

G The Resurrected · « **Reply #18 on:** March 25, 2007, 03:17:35 PM »

Garlic powder, Chili powder, I dont know instant noodles kinda has a bland taste anyways. Drain the water and cook the noodles at low heat with some terriaki sauce. After the noodles are cooked. You might be able to save it. But it sounds like its fucked. Sorry.

Madrun Badrun · « **Reply #19 on:** March 25, 2007, 03:20:50 PM »

ya I think its fucked. its been sitting here and absorbed all the water. From now on I'm consulting you before I touch the stove, lol.

G The Resurrected · « **Reply #20 on:** March 25, 2007, 03:26:11 PM »

Hey whatever i cant save you from yourself. But i try

Hell i burned last night and the good kind with the extra

in it.

Madrun Badrun · « **Reply #21 on:** March 25, 2007, 03:29:54 PM »

lol, ok thread title changes.

G The Resurrected · « **Reply #22 on:** March 25, 2007, 03:31:28 PM »

Protip: Sometimes you have to eat your failures to learn from your mistakes.

Madrun Badrun · « **Reply #23 on:** March 25, 2007, 03:32:35 PM »

I have a weak stomach.

G The Resurrected · « **Reply #24 on:** March 25, 2007, 03:35:34 PM »

We should work on your stomach. Eating raw jalopano's and red chili's is your first step to understanding spices. When your ready eat some habanaros like i do.

Madrun Badrun · « **Reply #25 on:** March 25, 2007, 03:41:24 PM »

Quote from: G on March 25, 2007, 03:35:34 PM

We should work on your stomach. Eating raw jalopano's and red chili's is your first step to understanding spices. When your ready eat some habanaros like i do.

I can do the first 2 - as long as their not pickled. I'm fine with spice, its grease and just bad taste I cant do.

G The Resurrected · « **Reply #26 on:** March 25, 2007, 03:46:00 PM »

hmm use peanut oil more and fire oil that stuff is yum on breaded chicken.

Madrun Badrun · « **Reply #27 on:** March 25, 2007, 03:48:18 PM »

Quote from: G on March 25, 2007, 03:46:00 PM

hmm use peanut oil more and fire oil that stuff is yum on breaded chicken.

my mom buys conala oil instead of peanut

, all ask if she can get some. what fire oil?

give me a list of things I should always have in the kitchen - that keep.

G The Resurrected · « **Reply #28 on:** March 25, 2007, 04:03:07 PM »

Fire oil is chili oil its redish in color and kicks up any meal.

Ok i'll go down a list of things to keep

Stuff for freezer for quick cooking:

cut up onions
cut up peppers
assorted veggies for stirfry: reason you get the peppers and onions seperate is cause not everything calls for them plus you can use them in other things. Like pasta sause and grilling for sandwhiches.
nuts: yes this is a way to keep nuts, keeps bugs out and shit, get cashews if you want, they make a great crust in a hurry. Almonds also rock.
Minced Garlic: Yes freeze this get a ice cube tray really really tiny cubes (they are called baby ice) and you dose the minced garlic out into it once frozen pop it in a bag and freeze. then when your ready you got a few cloves of garlic in each ice cube. Perfect and quick.
Shrimp: go to costco and get a bag its good to keep on hand and wont go bad. Plus its quick to cook.

Stuff for pantry:

Peanut Oil
Fire Oil
Canola Oil (light)
Flour (some people put it in the fridge)
Kosher Salt
Bay leaves
Italian Seasoning: get the big thing from costco/sams club its worth it if you make italian a lot
Garlic pepper
Steak Salt: Pappys
Pepper Corns: Get the mix flavored and a good grinder.
Wochester Sauce

thats all i can think of right now i know i'm forgetting stuff.

Madrun Badrun · « **Reply #29 on:** April 12, 2007, 04:01:11 PM »

G, I want to cook a chicken breast. its currently frozen. teach me how?

G The Resurrected · « **Reply #30 on:** April 12, 2007, 04:09:53 PM »

Skin? How big? You can cook it qucikly by giving it a touch of nukerwave, if your gonna use some herbs/spices put them on before nuking. Then put in the oven and coat with a little oil and lemon and oil till done. Or you can make a packet out of foil put some lemon garlic and pepper together and slow cook it at 250. Depends on what type of chicken you want really.

Phoenix Dark · « **Reply #31 on:** April 12, 2007, 04:12:22 PM »

I have some skinless chicken breast also, and I'm planning on cooking it. It's been in the fridge for a week or so, so I REALLY need to package it and put it in the freezer.

My mom would season it, and then place it in aluminum foil before putting it in the oven. What's a good temp to put the oven on? And for how long

Madrun Badrun · « **Reply #32 on:** April 12, 2007, 04:13:10 PM »

No skin. I have 3 pieces about the size and shape of my hand.

I want to make them for supper, so I have a few hours to let them though. The lemon garlic and pepper one sounds good.

Phoenix Dark · « **Reply #33 on:** April 12, 2007, 04:17:18 PM »

I want to try to cook one in a skillet also. Pour some olive oil in the skillet and let it get hot, then add the chicken and cook until done, adding seasoning as I go

Beezy · « **Reply #34 on:** April 12, 2007, 04:17:30 PM »

Use it to make chicken parmesan!

Madrun Badrun · « **Reply #35 on:** April 12, 2007, 04:20:18 PM »

How much peppers do I need G, I have one red one? I can get more.

Also I have mushrooms and onions that I want to use right now but both are soggy, does that mean their bad?

G The Resurrected · « **Reply #36 on:** April 12, 2007, 04:24:06 PM »

anywhere above 300 is good but if you got some time you can slow cook it at 200-250 for a while. Just watch the chicken. It depends on how hawt your oven will heat up so always preheat the oven.

To make a foil packet take out a piece of foil bigger than your meat fold the side where the score marks are nice and flat. Place seasoned meat in the middle. then take the top of the foil and fold it over the chicken, place in a lemon wedge if you want underneat that piece of foil on top of the chicken. Then fold the bottom over the top piece of foil. Then fold the side in towards the chicken. It should make a packet. You can put the packet on a cook sheet if you want. And dont turn it keep that seem facing up. Pop in oven for 30 minutes or so and you should be good at 300-350.

I meant black pepper peppercorns that kind of thing. But if you want to use bell pepper you can do that and put it in the pouch.

Mushrooms that are soggy = not good mushrooms should be dry.

PD you can make blackened chicken in a skillet. Not hard just oil pepper onions and some whiskey and brown sugar.

Madrun Badrun · « **Reply #37 on:** April 12, 2007, 04:27:34 PM »

O blackened chicken sounds good too. I think I'll make both, lol.

G The Resurrected · « **Reply #38 on:** April 12, 2007, 04:29:57 PM »

blackened chicken is a bitch to make trust me you dont want to make that yet. Wait till your cooking skills improve. You could make blackened chicken in the oven but it doesnt come out the same.

Madrun Badrun · « **Reply #39 on:** April 12, 2007, 06:35:10 PM »

ok I'm getting ready for the pepper lemon chicken.

How should I cut the bell peppers, and pepper corns - can I use both?

How do I cut garlic cloves too?

and how much peper and garlic will I need for 3 pieces of chicken?

G The Resurrected · « **Reply #40 on:** April 12, 2007, 06:39:27 PM »

a clove for each piece of chicken. You take a heavy knife and crack the husk of the garlic with the thick blades side. It should just snap right out. Then you can mince it if you want.

Your gonna need to grind the pepper over the chicken. So use your grinder and grind liberally. If not just toss a few in the packet.

As for bell pepper just cut up some length wise strips. And put them on the chicken then pu the lemon on top.

Should be good.

Madrun Badrun · « **Reply #41 on:** April 12, 2007, 07:46:50 PM »

what am I seasoning the chicken with? besides the pepper and garlic? or is that it?

Phoenix Dark · « **Reply #42 on:** April 12, 2007, 09:15:14 PM »

I went shopping earlier and picked up some mixed veggies, bell peppers, mushrooms, and some various seasonings. I got garlic salt, Italian seasoning, and some kind of lemon seasoning. I'll probably use a bit of all of them tonight. Basically my plan:

Preheat oven to 350

Take out two skinless chicken breasts and cut off any of the bits of fat on them

Wash them throughly

Lightly coat in olive oil

Add various seasoning to both sides of each breast

Wrap in aluminum foil

Place in pan in oven

Cook for 35min

Madrun Badrun · « **Reply #43 on:** April 12, 2007, 09:24:29 PM »

Mine was good, though I used far to mush garlic and not enough black pepper and lemon.

DrMiletski · « **Reply #44 on:** April 12, 2007, 09:28:11 PM »

You realize you are taking cooking advice from *G*, don't you? Dysentery, cholera, morbus. . .do these words mean nothing to you? You people are looking a gift horse in the anus.

Madrun Badrun · « **Reply #45 on:** April 12, 2007, 09:33:29 PM »

The doctor is in.

Its ok I can eat anything and not get fat, the wonders of depression.

Phoenix Dark · « **Reply #46 on:** April 12, 2007, 10:26:16 PM »

Alright the chicken is in the oven, and will be done in around 15 min. I also have my rice cooking, and my mixed veggies slowly cooking as well.

I'm looking up recipes on frying mushrooms, although I doubt I'll need them. I plan on just putting some olive oil in a pan and then putting the peppers/mushrooms in and cooking until they look done.

G The Resurrected · « **Reply #47 on:** April 12, 2007, 10:50:37 PM »

Quote from: Father_Mike on April 12, 2007, 09:24:29 PM

Mine was good, though I used far to mush garlic and not enough black pepper and lemon.

Not a garlic fan? Sorry i wasnt around to help you out more.

Phoenix Dark · « **Reply #48 on:** April 12, 2007, 10:52:44 PM »

Hm I took the chicken out a few minutes ago, but when I stuck a knife through it I noticed it was still quite tough. I'm not taking any chances so I put it back in for 20 more minutes. It sucks because all my other food is ready lol

Madrun Badrun · « **Reply #49 on:** April 12, 2007, 10:59:58 PM »

Quote from: G on April 12, 2007, 10:50:37 PM

Quote from: Father_Mike on April 12, 2007, 09:24:29 PM
Mine was good, though I used far to mush garlic and not enough black pepper and lemon.

Not a garlic fan? Sorry i wasnt around to help you out more.

No I am, it was still a lot but instead of cutting them I used a garlic press and I put everything on the meat. also the garlic was bright blue after cooking, I've never seen that before.

G The Resurrected · « **Reply #50 on:** April 12, 2007, 11:09:44 PM »

Hmm strange
Well i'm sorry i had to go for a beer run.

Got some special beers tonight.

Stone: Imperial Stout
Stone: Old Guardian

bought all they had.

Scurvy Stan · « **Reply #51 on:** April 13, 2007, 12:49:41 AM »

I really need to learn proper cooking methods.

Madrun Badrun · « **Reply #52 on:** April 14, 2007, 05:55:04 PM »

I want to make that blackened chicken g, tell me how.

Madrun Badrun · « **Reply #53 on:** April 21, 2007, 08:14:07 PM »

making it again. my mouth is watering. only 45 mins to go

BlueTsunami · « **Reply #54 on:** April 21, 2007, 08:19:59 PM »

Did Bz let you know that his soup uses the thigh bone of an old hooker? He lets it stew in water making a wonderful skank broth. Tasty

Madrun Badrun · « **Reply #55 on:** April 21, 2007, 08:23:22 PM »

he did so I went out hunting; shes currently chained in my basement, just like g instructed. said they taste better if you get them socking in lemon juice for a few days first.

BlueTsunami · « **Reply #56 on:** April 21, 2007, 08:24:40 PM »

Zesty!

G The Resurrected · « **Reply #57 on:** April 21, 2007, 09:55:13 PM »

you need to fill the hooker with cayane pepper as well as the lemon. Some brown sugar doesnt hurt and seamen just adds protein to the mix.

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Author Topic: G is teaching me to cook, so the bad curry never returns again. (Read 2570 times)