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Scorium
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Re: Aramek's Cooking Academy!
« Reply #105 on Jul 25, 2010, 8:48pm »

Feb 25, 2010, 10:01pm, Tycho Celchu wrote:

Bacon is meat candy.

I've tasted "Gummy Bacon" before.

...Don't repeat my mistakes.

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nihilius
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Re: Aramek's Cooking Academy!
« Reply #106 on Aug 11, 2010, 11:18pm »

Aramek, I love you so much for this thread. So making the shrimp scampi for the lady ASAP. XD

Any knowledge on slightly more vegetarian meals? Fish is allowable, but any other kind of meat is really "ehmmmm no" to her. I aim to please.

Advice please? -touches hand-

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #107 on May 19, 2011, 9:34am »

I haven't updated this in forever.

I have a badass new camera.

Things are about to get awesome around here. (Also, since Photobucket's batch uploader crapped out on me, I think I found a new image host for all future updates.)

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #108 on Jun 16, 2011, 9:38am »

Tête de Moine!

(Damn it feels good to post in this thread again! Let's start it off easy with another cheese review.)

Man, I just had a long and shitty day at work, hey, what's that FedEx box doing th-

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Ohboyohboyohboyohboy.

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Ooh, look at that rind! And that...erm, smell.

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Let's get this on the Girolle. Now, you may know that with most amazing cheeses, it smells a lot different than it tastes. Especially stinky cheeses. Some of them taste amazing, yet smell horrible! This one smells like dog shit.

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This is easily the most complex cheese I've ever enjoyed. The flavour, akin to Camembert, actually changes as it melts in your mouth. The texture is grainy, like all great Swiss cheeses. The smell gets more potent as you sniff the "rose" florette, and even my roomie who is a picky eater loved it.

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The internet said to enjoy it with a Dry White, and, as I'm not the biggest fan of Dry-anythings, I had a sweet Soft Red on hand. The flavour interaction was very noticable.

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Uh ohhhhhhh. Somebody is noticing all the delicious, stinky cheese going on. Well, Baron, what's the verdict?

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My dog has great taste.

My apologies for the odd looking photos. It was really gloomy here yesterday, so I didn't have much light with which to work with. But, damn, I love my new camera. Muuuuuch better in those low light situations.

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shoester
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Re: Aramek's Cooking Academy!
« Reply #109 on Jun 26, 2011, 4:12am »

Uh, more, please? PLEASE?

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #110 on Jun 28, 2011, 9:42am »

Baked Eggs With Bangers and Cheddar!

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Let's face it, it is the day after St. Patty's day, and we're hungover as shit. We need something in our stomachs fast, but we're still in the Irish mood. What can we make that is easy, filing, tasty, and, for the most part, hands-off? Well, whip out your ramekins and preheat that oven to 350F!

In a skillet, fry some breakfast sausage. Irish Bangers if you have them. English Sausage works too. Hell, you can use any breakfast meat here, bacon, sausage, all of it. Fry up a bit of that as we get the ramekins ready.

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"Paint" the inside of each ramekin with a stick of butter to increase flavour and to prevent sticking.

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Until each is coated completely.

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As soon as your bangers are done, crudely chop them into little banger bits.

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Put a little bit in the bottom of each ramekin. Eat the rest.

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Crack two eggs into each ramekin, and try not to break the yolk. Season with salt and pepper.

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Sprinkle a cap of sharp Irish Cheddar cheese on top. Put these in the preheated oven for 15-20 minutes. Juuuust until the eggs are slightly cooked, but the yolk is still a bit runny.

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I think they taste best right out of the oven, before the eggs have time to overcook.

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The cheese adds a nice, sharp tang to the eggs and sausage.

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Whip out your spoon and dig right in!

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Enjoy!

« Last Edit: Jun 28, 2011, 9:55am by Aramek »

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Re: Aramek's Cooking Academy!
« Reply #111 on Jun 28, 2011, 10:25am »

Know what I love? Typing a huge-ass post up, formatting all the pictures, pressing "post" and getting "SERVER HANGUP".

Then getting to do it all over again!

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #112 on Jun 28, 2011, 10:53am »

Stuffed Bell Peppers!

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This is a fun oven recipe that is so bursting with flavour it fits right in with every meal! They say it is a "brunch" recipe, but brunch is for douchy yuppies. Step one, we need to fry some bacon.

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We don't need very much for this.

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Go ahead and chop it into strips and fry until well done and crunchy. Some people like to cook the bacon first, then crumble it up. I never pass up a chance to practice my knife skills, so, I think this was is easier and more fun. While that is cooking, prep the peppers.

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Cut just the caps off. We want as much room left in the pepper as possible.

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Then, take a paring knife...

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Andf hollow the peppers out. The seed pod and white webbing are gross, so we toss them. Now, we make the filling!

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In a large bowl, take three eggs...

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A mixture of shredded sharp cheddar and colby jack cheese...

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A cup of milk...

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3/4 cup of Bisquick mix...

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Large dollop of sour cream...

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And some green onions cut into thin rings. Whisk it all together...

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Until we get a smooth batter.

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In the bottom of the peppers, add some country hashbrowns. The ones that are little cubes.

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The crispy bacon from earlier...

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Fill each with the batter...

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And top with more cheese!

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Slide these babies into a preheated 350F oven for about 45-55 minutes.

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The only way to know they're done is when a wooden skewer comes out cleanly.

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Let these lava bombs rest for a bit so the juices don't spill out when you cut them.

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The sweet roasted pepper flavour really comes through.

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The whole thing is edible. What I do, is to make sure I get a bit of pepper and filling in every bite, the contrast makes it all the more magical.

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Enjoy!

« Last Edit: Jun 28, 2011, 10:58am by Aramek »

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Re: Aramek's Cooking Academy!
« Reply #113 on Jun 28, 2011, 2:16pm »

Make Angel Hair Carbonara. I hear it's fairly easy to make, but I need someone to hold my hand through the whole thing.

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #114 on Jun 28, 2011, 3:59pm »

It is easy to make! The only hard part is tempering your "custard" so the yolks don't coagulate when you add it all together. But, then again, I've had it where it has clumped up a bit, and it tastes exactly the same. Just looks more pretty with a smooth sauce.

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Re: Aramek's Cooking Academy!
« Reply #115 on Jul 1, 2011, 9:21am »

Those Stuffed Pepper Bells look damn tempting right about now

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #116 on Jul 3, 2011, 1:13pm »

Cookie Salad!

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This is a very regional recipe found in my area of the world. Very popular at community "Pot luck" gatherings (where each attendee brings some sort of dish), this is an easy to make dessert mousse that can be fancied up with the addition of fresh berries. First of all, we need to crush the cookies into a powder.

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Grind them up very fine.

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This will help sweeten and thicken the dessert. And to help combat the moisture, we start with a base of "instant" vanilla pudding mix.

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Put the mix in a large bowl.

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Add the Cultured Buttermilk. This, like yoghurt, is alive, and will thusly add a frothy, acidic tang to offset the sweetness.

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Blend it together until thickened.

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Then, we whip in the first bit of whipped topping.

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Then the second.

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Until it is all worked together!

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Do the same with all the powdered cookies.

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And, again, whip it together.

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At this point, we need to add the fruit. Traditionally, people would use a single can of fruit cocktail, but, really add whichever you like. I even add fresh berries too.

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Blackberries.

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Blueberries.

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And Raspberries!

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Carefully fold them into the dessert, taking care not to break them.

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Place in the refridgerator to keep cool and to help it stay stiff. If you have extra cookies, place them on top to make it look as pretty as it tastes!

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Enjoy!

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #117 on Jul 3, 2011, 1:23pm »

Banana's Foster Shake!

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Hey, you love the rich, complex flavour of a great Flambee'd Banana's Foster but hate setting your house on fire? Well, here's a drinkable milkshake version of the classic recipe that, believe it or not, just as great as the dish!

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Obviously, we need to start with the banana.

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Break it up, and place the bits in a blender.

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Breaking it up helps it blend a bit smoother.

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Next, we need to add the Dark Rum. Here, Sailor Jerry's comes to the rescue once again.

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And a container of Dulce de Leche Ice Cream! This is a very stong caramel flavoured ice cream that is popular in the Latin countries.

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Blend all of it together until smooth and frothy! The incorporation of the air bubbles adds an amazing texture to the drink as well.

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Garnish with a bit of Banana.

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Enjoy!

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #118 on Jul 3, 2011, 1:52pm »

Tiramisu Dip!

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When it comes to desserts, Tiramisu is one of the more pain-in-the-ass to prepare. This dessert here is a lot easier to prepare.

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Here, I use my stand mixer just so it can keep whipping as I add more things. Start with the ricotta cheese.

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Add some sugar and just keep the mixer on. The more this is whipped, the better.

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Now, we add the mascarpone cheese as well.

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Marsala wine too. Now, at this point, if you actually own an espresso machine, use that. The less liquid, and more concentrated coffee flavour the better. What I did, was use a bit of instant espresso powder.

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Add the espresso slowly to make sure it is all worked together.

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When the dip starts to thicken up we know we're almost done.

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Transfer to a serving bowl.

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Dust with a little bit of cocoa powder.

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And shaved chocolate flakes on top.

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This chocolatey, coffee laden dessert dip is always a big hit. the marsala wine is noticeable, but, as per the original dish, works hand in hand with the other flavours. As for what to use, any dessert in need of a boost. You can use cookies, or even fresh fruit!

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