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Pork Dumplings from Cooking Mama 2: Dinner with Friends I like this thread, it has reinforced my desire to start cooking again.
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Jul 28, 2013 20:12
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| # ? Apr 19, 2024 17:43 |
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You could probably just completely cut out the cutting chicken part after the first few cuts. Hopefully everyone watching the videos is at least aware of how to cut a chicken breast.  Also, I don't know if its pro-as-gently caress knife technique, but when possible I speed up cutting stuff by lining stuff up and cutting it all once. So like when you were cutting the chicken breasts into three chunks, line multiple slices up in a row and boom, way faster.
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Jul 28, 2013 20:14
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This is cool! It was a neat idea for you to do the game recipes and then do them in real life, Mico. Nice concept. I really should cook more myself, so I appreciate the cooking tips. Generally simple things like stir-fry are good enough for me, but I don't cook for other people. You really cook for both your roommates Mico? That's an awesome thing to do. Looks like the next recipe is going to be a Quiche.  After that though, I'd like to see Jambalaya from Cooking Mama 2: Dinner with Friends because it seems different enough to be exciting but not excessively difficult (also it has a fun name).
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Jul 28, 2013 20:17
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Mico, Quiche is SO EASY to make that you should learn. It's a great way to eat on the cheap. My favourite is doing like a hot wings style thing where it's basically chicken and Frank's Red Hot sauce and eggs in a pie crust. Also the first video was gooooood. I am enjoying this.
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Jul 28, 2013 20:18
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Skippy Granola posted:Mico, Quiche is SO EASY to make that you should learn. It's a great way to eat on the cheap. My favourite is doing like a hot wings style thing where it's basically chicken and Frank's Red Hot sauce and eggs in a pie crust. I do shredded chicken, scrambled egg, some garlicy sauce and some cheese in a crust myself. Not exactly what you could call quiche, but drat if it isn't tasty.
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Jul 28, 2013 20:25
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rinse your loving rice, god.
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Jul 28, 2013 20:28
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You're holding your knife poorly. What you should do is hold the blade with your thumb and index finger, and use your other fingers to hold onto the handle. It should look something like this and this. I think Quiche sounds good for next time.
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Jul 28, 2013 20:30
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I don't care how you make it happen, Alex. But you gotta the show the world Chicken Pterodactyl
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Jul 28, 2013 20:47
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I just put ricebags in boiling water for 10 minutes  Is there a huge difference?
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Jul 28, 2013 20:54
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Oh man, I've played almost all the Cooking Mama games and have been inspired to make a lot of the food from it. That being said, I've never seen the Avocado Gratin before. That sounds pretty awful. I think you should try it.
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Jul 28, 2013 20:54
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Call Now posted:I just put ricebags in boiling water for 10 minutes No, but you get ripped off compared to loose rice. And cooking rice really is no rocket science. Plus there are all kinds of rice that don't get packaged in convenient bags.
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Jul 28, 2013 20:58
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I'll try it soon, I guess. To be honest, rice pisses me off, every time I cook it, no matter in how much water it cooks, the rice water plops out of the pot and fries itself on the electric stove and it's such a bitch to clean 
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Jul 28, 2013 21:03
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Great idea OP. Anyways, get a rice cooker. They are, by and large, dirt cheap and just about the easiest appliances in the world to use.
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Jul 28, 2013 21:20
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I want to hear more stories about your grandma's cooking. I don't really care what you make next.
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Jul 28, 2013 21:49
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Quiche seems to be winning this round, but I'm requesting Spaghetti Bolognese from the original Cooking Mama as a future one, mostly to see your personal recipe for it. A good meatsauce isn't too horribly complex, but is more than ground hamburger + spaghetti sauce, and is fantastic.
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Jul 28, 2013 23:13
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Haven't even seen any content yet but you get a 5 for the thread name.
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Jul 28, 2013 23:20
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How about Loco Moco from Cooking Mama 2?amishbuttermaster posted:Great idea OP. Anyways, get a rice cooker. They are, by and large, dirt cheap and just about the easiest appliances in the world to use. Unless the guy eats rice often, a rice cooker is unnecessary. But he still needs to rinse his rice until the water is clear 
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Jul 28, 2013 23:32
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Pfefferbao posted:How about Loco Moco from Cooking Mama 2? You'll find there's a fair amount of debate on whether or not one needs to wash their rice. Without getting into that debate, why do you think rice needs to be washed?
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Jul 28, 2013 23:34
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Mico you should cook Natto Trust me on this.
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Jul 28, 2013 23:39
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Tyty posted:Mico you should cook Natto Oh yeah, full trip report on this one, please. "Well my rice looks like a peep show floor and it smells like a diaper. HERE GOES." And then the thread is locked forever.
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Jul 28, 2013 23:45
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quote:3. No I can't do a Babysitting Mama joke video, Gamefly doesn't have Babysitting Mama because they don't ship periphrerials (babies). Just imagine I gave the baby sunglasses, a pack of Camel Crush, and I'm blasting Skulls by The Misfits in the background. I uh, need to call my ex-wife I think. I didn't realize that Misfits weren't okay for your child to listen to. Nothing like riding in the car while in the backseat a three year old starts belting out "Some Kinda Hate". Anyways, totally bookmarking the thread, because I've been wanting an excuse to cook more, especially for my girlfriend, because I'm totally the spoiling type. Anyone else planning on cooking along with the LP? I'd totally post results if others do. And it looks like next week I'll be learning how to cook a Quiche for sure. Oh, and Mico, would you mind writing up the instructions in the OP as well as having the video links?
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Jul 28, 2013 23:58
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amishbuttermaster posted:You'll find there's a fair amount of debate on whether or not one needs to wash their rice. Without getting into that debate, why do you think rice needs to be washed? It gets rid of the excess starch so it's not gummy and the grains are separate.
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Jul 29, 2013 00:03
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Tyty posted:Mico you should cook Natto Seconding the idea of Natto. bumblingbee fucked around with this message at 02:01 on Jul 29, 2013 |
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Jul 29, 2013 00:07
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Pfefferbao posted:It gets rid of the excess starch so it's not gummy and the grains are separate. Unless of course you like your rice sticky. Depending on the type of rice and preparation method you can achieve a similar result by using slightly less water to cook it. When I do a long-grain rice I use a 1/8 cup less water than what is typically called for. There are some things that absolutely should be washed prior to preparation though. Dried beans for instance. You need to wash the beans to get rid of dust that will almost certainly be present but it also gives you the opportunity to go through and find things that shouldn't be there. Pebbles for instance.
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Jul 29, 2013 00:12
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Ascetic Crow posted:Make Instant Ramen from Cooking Mama. Cooking is piss easy, it's like 90% waiting. e: unless you're making a roux because a roux is the neediest little bitch ever. a bloody icon fucked around with this message at 00:17 on Jul 29, 2013 |
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Jul 29, 2013 00:13
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a bloody icon posted:Cooking is piss easy, it's like 90% waiting. Oven Roux will be your saviour.
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Jul 29, 2013 01:01
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Archenteron posted:Oven Roux will be your saviour. Oh my god it is like viewing the world with fresh eyes
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Jul 29, 2013 01:05
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Haam posted:rinse your loving rice, god. If its enriched rice do not rinse your rice.
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Jul 29, 2013 01:26
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How is it possible for any grandma to be bad at cooking?  I thought it came with the territory of being a grandma.
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Jul 29, 2013 01:30
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C-Euro posted:How is it possible for any grandma to be bad at cooking? Seriously. My grandma chain-smoked the whole time she cooked and it still turned out delicious. Now smokey turkey is nostalgic.
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Jul 29, 2013 01:43
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This is an excellent idea for an LP and I am interested to see where it goes. ... On that note, please cook us up some delicious NATTO.
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Jul 29, 2013 01:54
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I wonder how many debates this thread will inspire that would be right at home in Goons with Chickencheese  That was some nice looking curry there, Could you possibly write down all of your directions for the recipe you use for those of us who are bad at cooking and need hand holding?
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Jul 29, 2013 02:37
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TheShadowAvatar posted:I wonder how many debates this thread will inspire that would be right at home in Goons with Chickencheese Based on the rice washing discussion I'm going to assume someone's going to have a brain meltdown every update over something. As for the recipe I went through the video and transcribed it the best I could, because I want to toss it in my recipe folder as well. quote:Mico's (Thai?) Chicken Curry
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Jul 29, 2013 03:35
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The great thing about making curry is that you can add basically anything and it would only make it taste better. Literally any spice works in curry, but you can also add oddball ingredients like apple puree, coffee, and gourd vegetables. You would have to try really hard to gently caress up a curry.
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Jul 29, 2013 04:12
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Curry that isn't spicy what kind of godless LP are you running here (I know there are non-spicy curries like Masaman, I've just been dating a Thai woman for close to six years now so if curry is made in our kitchen you better get ready to have your soul burnt out. Also try Masaman curry if you can, it's delicious) Though I have to admit, I haven't heard of vegetables taking longer to cook than meat before. I've always been in the habit of cooking the meat first since a) undercooked meat will mess you up more than undercooked veggies, and b) I tend to slice my veggies pretty small and/or thin. E: I can't remember where I heard it but I always toss in a single bay leaf with my rice, it gives it a subtle extra flavor but makes the rice smell great, which helps the overall dish. Also thank you for vindicating my need to have a giant spice cabinet, my GF always makes fun of it but she rarely puts much seasoning on whatever she makes. And if goons are looking for more curry practice, I've had this GWS wiki recipe saved for a while and it's the trifecta of good food- cheap, easy to make, and tasty. I hate coconut too, but coconut milk doesn't really taste like coconut to me. At least, once you get all your curry seasoning in there you won't be able to taste the coconut. Also a word of warning if you haven't user turmeric before- it stains pretty bad so careful not to spill it, especially once it's dissolved in liquid. Oh God, I think this is the LP where I finally sperg my way out of this subforum. C-Euro fucked around with this message at 05:46 on Jul 29, 2013 |
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Jul 29, 2013 05:20
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I'm glad you reference Alton Brown. This is really loving interesting and I wanna cook more now. I usualy cook using curry cubes so I'm not gonna ge in this bitch about that. Beef stroganoff
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Jul 29, 2013 05:29
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Herr Tog posted:I'm glad you reference Alton Brown. This is really loving interesting and I wanna cook more now. I usualy cook using curry cubes so I'm not gonna ge in this bitch about that. Well, Good Eats IS one of the best Cooking Shows. Also, Supplemental Viewing for this episode of Let's Play Also, good job Mico. Hopefully things won't be AS bad as they were with Galaxy. Volfogg fucked around with this message at 05:53 on Jul 29, 2013 |
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Jul 29, 2013 05:39
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Oh my god dude those knife skills. 1. Hold the knife by pinching the base of the blade between your thumb and (curled) forefinger, and wrap your other three fingers around the top of the handle. Your forefinger knuckle should be just about where the blade meets the handle. (It will hurt afterwards, and you will develop a callus in like 1 day.) 2. You already know you're holding the food wrong and why that's bad. Hold the food the right way. It won't take long to get used to. 2. Chunking two chicken breasts does not take that long! Just slice the breast vertically into strips of desired width WITHOUT MOVING THEM (better grip will help a ton with this) then grab the stripped breast and give it a quarter turn. Slice vertically again and voila! Chunked chicken breast in under 10 seconds. Rice is easy to do right but also easy to do wrong. How to rice: 1. Put the rice in a pot/rice cooker. The only difference is that if you cook rice in a pot you have to manage the temperature yourself. 2. Wash the rice 3 times or until clear.* *This is non-negotiable. Washing the rice removes starch powder from the rice turning the finished product from gluey glop to fluffy mounds of delicious. It also removes anything on the rice grains that you might not want, like old arsenic-based pesticides if you get your rice from the US. If you prefer unwashed rice you should just accept that you prefer doing it wrong. 3. Put water in the pot until it is 1/2 inch above the rice, easy mode is to put your (clean) hand on the rice. The water should come up to just cover your knuckles. 4. Bring to a boil uncovered. (or just push the button on your rice cooker) 5. When rice is at a boil, watch until the water is just above the level of the rice. (if you have a rice cooker, wander off for half an hour) 6. Cover and reduce heat to the lowest possible. (if you have a rice cooker maybe you could go check SA or something) 7. Set a timer for 30 minutes 8. DO NOT UNCOVER THE RICE FOR ANY REASON I mean seriously unless there is literally black smoke pouring out of the pot 9. when timer goes off remove from heat, uncover and let rest for 5 minutes before lightly fluffing and serving Curry Pro Tip use curry powder  Real Japanese Curry Pro Tip Take 1/4 to 1/2 your potatoes and carrots and vegetables and give them a good goopifying in a food processor, then mix them back into the pan. It gives you that thick smooth japanese curry roux texture without sacrificing flavor. Compliments: I like your spice choices. Turmeric and coriander is a classy combination. Arglebargle III fucked around with this message at 08:13 on Jul 29, 2013 |
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Jul 29, 2013 06:32
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amishbuttermaster posted:Unless of course you like your rice sticky. Depending on the type of rice and preparation method you can achieve a similar result by using slightly less water to cook it. When I do a long-grain rice I use a 1/8 cup less water than what is typically called for. If you like sticky rice buy sticky rice, don't gently caress up long-grain rice. There are a lot of people in the US who prefer rice wrong because many, many grandmas/moms had no idea how to cook rice properly and people grew up with gluey, gloppy rice. It's also true that instant rice does not need to be washed because it's already been washed and parboiled at a factory. Instant rice is godawful though and a silly concept to boot. Oh and in the U.S. rice is fortified with vitamins by adding vitamin powder to the surface of the rice. This is why the government recommends you do not wash rice before eating. Whoever came up with this method of fortification clearly didn't know poo poo about rice and sometimes government policies make no sense. This is one of those times. If you are posting in this thread you do not need your basic grains supplemented with vitamins, just put some vegetables in your meal you goon.
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Jul 29, 2013 06:45
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| # ? Apr 19, 2024 17:43 |
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Geeze, just look at the GWS explosion going on in this thread. I may have to buy archives just to refer to this thread for recipes/advice later on. Seems like you're onto a good thing here, Mico. Keep it up!
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Jul 29, 2013 06:49
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