Now we're cooking! (formed, actively recruiting new members)

[BoganGod]

count me in my mullet growing friend, sounds like you will need an aucklander here to keep you going straight and narrow.

A jafa with attitude, that now makes it two jafa's a cantabrian, and a transplated englishman living in the bay of islands. GO NZ!!!

[Ace Rimmer]

I'd like in as well. I don't cook much anymore (that's my wife's relaxing time once I get home) but I do enjoy eating and reading about new foods and ideas!

Jake

[Pat]

EXCELLENT!

I kinda neglected to come and see the action, so surprised so many people have already joined and seem so anxious to share, trade and learn from the various contribution CC members have regarding food! regardless of whether you are a novice or expert, one recipe or a multitude, your contributions, questions or insight will help in creating a unique and interesting experience.

as i eat my sweet and sour tvp

In! And vegetarian

and so nice to see some vegetarians, and healthy conscious people ( even you liquid diet guy, even though it isn't as much a choice but a conseuqence, lol).

and i am looking foward to roadkill recipes and danryans famous goat recipes (im sure you eat them once you've had your way, right? j/k)

so lets try and make this a kick ass experience for everyone, and as things start to fall in place hopefully we'll be able to have a very organized online recipe book!

cheers, Pat

[pizzame]

I'd be happy to join the group, I myself have cooked professionally for over 25 yrs.

[angola]

I'll join. I'll see if I can find my Hispanic wife's delicious green chili pepper enchilada recipe. Or her grandma's version, which is too spicy for me to eat.

[BoganGod]

I'll join. I'll see if I can find my Hispanic wife's delicious green chili pepper enchilada recipe. Or her grandma's version, which is too spicy for me to eat.

Sounds damn tasty, I like chili

[erazor]

hey Bogan, funny you send me this because i am a chef by trade with 20 years experience( i am old too hahaha).
Sign me up too!!

[Tupence]

I'm always hungry! Would love to learn more stuff to cook too, so I'd like to sign up please

[BoganGod]

hey Bogan, funny you send me this because i am a chef by trade with 20 years experience( i am old too hahaha).
Sign me up too!!

Another old chef like me NICE!

[erazor]

I have an awesome recipe for a 4 hours lamb shoulder or leg with fennel seeds and a sprinkle of dry chilli!
ABSOLUTLY AMAZING GUYS, and it takes only 10 mns to prepare!!!!

[Pat]

i knew we'd be able to find some CC chefs on this site! and if anybody knows anyone who would be interested in joining, don't hesitate to send an invite!
Pat.

[cena-rules]

me please, i need to impress the wife

[lord voldemort]

me please, i need to impress the wife

my idea

[nick_la_trique]

i ain't a cook (and god knows how i hate them) but i have some recipe that can be useful when you only have rice and cheese in your fridge

[Cachorro]

Hello!

Don't know if the idea was to share some ideas in this thread or not but here's some food I'd prepare to anyone who likes good food (sorry, not totally for a vegeterian). Most of the raw materials I always gather/hunt myself. Pure ecofood!

Starter: A mushroom soup for 4

-1 liter (or 1 dl of dried) of thin forest mushrooms - preferably "Cantharellus tubaeformis" or "Craterellus cornucopioides". Please, check the internet to see description of these.
-1 yellow onion
-2-3 nails of garlic
-Flour
-Cream
-Water
-Spices (crushed white pepper, salt)
-Brandy
-White wine vinegar
-Butter

If you have fresh mushrooms, first clean them and make them into smaller pieces. Then put them into a kettle together with small pieces of onion and garlic + butter. The mushrooms should give out their water and the onion + garlic should become transparent. After that pour some flour (some 3 spoonfulls). Stir. Right after that put in the cream (some 2-3 dl) + water (amount depneds on how "creamy" you want the soup). Let it boil very slowly for 10 minutes. After that spice the soup + put small amount of vinegar and brandy in. Let the soup be in the kettle under cover for maybe half an hour but not boil it anymore. However, keep it warm. Enjoy with some fresh bread!

Main plate: Outer filet of white tail deer (or moose)

Basically you can prepare this as whole piece or as steaks. Both are delicious! For the steaks cut the filet into an inch thick pieces. Let the pieces be in a room temperature at least an hour. No spices at this phase. Grill the steaks at hot grill - game meat should never be welldone in my opinion. As soon as they are ready add some crushed black pepper and salt - nothing else - you don't want to hide the delicious taste of game! Serve with baked potatoes and seasons cooked vegetables.

Dessert: Frozen cranberries with hot caramel sauce

Simply pour some hot caramel sauce on top of frozen cranberries. Nothing else! Enjoy!

I'm sorry for my not that good English. However, I encourage you all to take the advantage of the food you can find in the forests! Now it's the season of blueberries and raspberries in Finland. Every summer/autumn I gather some 100 liters of different berries: strawberries, blueberries, cranberries, raspberries, cloudberries, crowberries, lingonberries + some that grow in my garden. Later in the autumn some 50 liters of mushrooms (mainly Cantharellus Tubaeformis). And during the hunting season the freezer full of moose and white tailed deer meat! I also make some minced meat out of those + sausages - my kids prefer those.

[lgoasklucyl]

Seeing as I couldn't find it it usergroups, I'll stop by here.

In

[jps1978]

new to the place, but I love spending time in the kitchen, so I guess I'm in.

[clapper011]

hmmm...I love to cook..... not much vegetarian though...

[BoganGod]

Is not all vegetarian, will sign you up

[Nola_Lifer]

I am from New Orleans and I worked in the food/bev industry for a few years now and I know some creole and other recipes. Red beans and rice and all those other delights

[erazor]

Ok guys, i have to post a recipe otherwise Bogan will get upset!!! HAHAHA.
That is the 4 hours lamb and an absolute cracker!
Only 10mns to prepare.
1 leg of lamb trimmed
1 cup of white wine
1 table spoon of fennel seeds
1 table spoon of balsamic vinegar
1 pinch of dry chilli ( or more if you like it spicy)
1 punnet of chery tomatoes
2 crushed garlic cloves
salt/pepper
water

Toast your fennel seeds in a pan until fragrant and crush them in a mortar and pessle.
Season your lamb and place in a pot ( you will need a lid).
Add the crushed fennel seeds, the wine, garlic, vinegar, chilli, and the tomatoes and add a bit of water.
Cover with baking paper, and 2 layers of foil, and put the lid on, and wack the all lot in the oven(180 celcius) for 4 hours!
When you take it out, your lamb should fall of the bones.
You can serve that with a creamy mash potato and braised fennel.
ENJOY!!!

[King_Herpes]

hmmm...I love to cook..... not much vegetarian though...

Oh, I think we're all well aware of your meat mongering ways...

[clapper011]

hmmm...I love to cook..... not much vegetarian though...

Oh, I think we're all well aware of your meat mongering ways...

hmmmm..what has your brother been saying?

[killmanic]

a food usergroup? im in

[Kotaro]

a food usergroup? im in

Agreed