Cooking With Kabukibear

Joined: Dec 31 1969

wow my stomach hurts, im hungry... :)

kanshiketsu89

Anime Clef

Joined: Aug 13 2010

Hahaha, I made pancakes today for the second time in my life. I hope I can fit in here soon... XD

natenmn

I haven't had a chance to trim my hedges recently. Thanks for visiting anyway...

Location: United States

Joined: Jul 17 2009

Damn, it's about time you made the food thread, lazy.

That shrimp stuff you made looks awesome, Kabuki! I have most of those ingredients besides the tofu noodles.. maybe I'll attempt to make it sometime soon XD.

MOAR FOOD!

Hakoria

Laon King

Location: gmt+1

Joined: Apr 03 2011

Needs more paprika.

Jacob31593

Location: Tampa, FL

Joined: Jan 04 2009

renaissancebear more like

Parhelion

Joined: Mar 02 2009

You didn't even bother with the mozz

wayfaerer

"Embrace your dreams."

Location: The Lifestream

Joined: Apr 03 2011

SalemJeanette said

what us newfies call "wrinkles". good fishing bait, if you dont mind rock-cod and connors

karathrow

Joined: Oct 26 2010

Take milk put into bowl
Pour cereal in

Wait I fucked it up.

BigCat

...

Joined: Jan 09 2010

StrangeJam said

dang those snails look tasty

.... I don't think Auriplane would be very happy about eating snails.

surreal

Eric: tank,godlike

Location: Arizona

Joined: Jan 04 2009

Better not post any quasi-bad things happening to snails 'round hur

Pasto

Eat your Pasta ! ! !

Joined: Mar 25 2009

OK !
Here is one of my favorite dessert.
It can be used in many cake too as cream.

Crema Pasticcera :

Ingredienti: 4 uova medie, 100 gr di zucchero semolato, 75 gr di farina, 1/2 L di latte intero. Per profumare: 1/4 stecca di vaniglia o qualche striscia di scorzetta di limone (non trattato).

Separate i tuorli dagli albumi. Versate i tuorli direttamente in un pentolino con il fondo arrotondato. Tenete gli albumi per un altra preparazione oppure utilizzateli alla fine per allegerire la crema (v. note). Scaldate il latte in un pentolino e unitevi le scorzette di limone oppure la stecca di vaniglia spaccata in due per il lungo. Se avete scelto la vaniglia, grattate con la punta di un coltellini i semini neri direttamente nel latte.
Unite lo zucchero ai tuorli e mescolate bene con una frusta a mano. Dovete lavorare per alcuni minuti fino a ottenere una spuma di colore chiaro. Unite la farina e mescolate bene con la frusta. Se l'impasto diventasse troppo denso, allungatelo con 2 cucchiai di latte freddo e mescolate finché la farina sarà ben incorporata.
Togliete dal latte la stecca o le scorzette e versatelo nel pentolino coi tuorli. Mescolate subito con la frusta per evitare che il latte bollente cuocia i tuorli e formi dei grumi. Quando avete ottenuto un impasto omogeneo, ponete il pentolino su fuoco bassissimo e continuate a mescolare finché la crema si addensa. Attenzione, è importante che il fuoco sia davvero basso.
Versate subito la crema in un colino a trama fitta posto sopra una ciotola. Mescolate bene con un cucchiaio nel colino per facilitare il passaggio della crema. Coprite la ciotola con pellicola trasparente e lasciate raffreddare.

That's it !
Oh . . . Wait . . .

Max_depa

Location: Italy

Joined: Feb 11 2010

Pasto said

OK !
Here is one of my favorite dessert.
It can be used in many cake too as cream.

Crema Pasticcera :

Ingredienti: 4 uova medie, 100 gr di zucchero semolato, 75 gr di farina, 1/2 L di latte intero. Per profumare: 1/4 stecca di vaniglia o qualche striscia di scorzetta di limone (non trattato).

Separate i tuorli dagli albumi. Versate i tuorli direttamente in un pentolino con il fondo arrotondato. Tenete gli albumi per un altra preparazione oppure utilizzateli alla fine per allegerire la crema (v. note). Scaldate il latte in un pentolino e unitevi le scorzette di limone oppure la stecca di vaniglia spaccata in due per il lungo. Se avete scelto la vaniglia, grattate con la punta di un coltellini i semini neri direttamente nel latte.
Unite lo zucchero ai tuorli e mescolate bene con una frusta a mano. Dovete lavorare per alcuni minuti fino a ottenere una spuma di colore chiaro. Unite la farina e mescolate bene con la frusta. Se l'impasto diventasse troppo denso, allungatelo con 2 cucchiai di latte freddo e mescolate finché la farina sarà ben incorporata.
Togliete dal latte la stecca o le scorzette e versatelo nel pentolino coi tuorli. Mescolate subito con la frusta per evitare che il latte bollente cuocia i tuorli e formi dei grumi. Quando avete ottenuto un impasto omogeneo, ponete il pentolino su fuoco bassissimo e continuate a mescolare finché la crema si addensa. Attenzione, è importante che il fuoco sia davvero basso.
Versate subito la crema in un colino a trama fitta posto sopra una ciotola. Mescolate bene con un cucchiaio nel colino per facilitare il passaggio della crema. Coprite la ciotola con pellicola trasparente e lasciate raffreddare.

That's it !
Oh . . . Wait . . .

io ho capito tutto u.u

wayfaerer

"Embrace your dreams."

Location: The Lifestream

Joined: Apr 03 2011

Frogma said

Recipe for toast, an exotic Australian dish. Difficulty: Intermediate.

!!!!!!!!

JESUS TOAST!!!!

and

marilyn monroe?

nope

virgin mary... close enough

Kabukibear

Happy Strumming!

Location: Palm Beach Gardens, Florida

Joined: Mar 22 2007

This is one of my favorites. It's fairly easy but is so delicious as well as impressive looking. Check the very bottom for a shopping list for all the ingredients to make both elements.

California Chicken Rolls With Garlic and Butter Fusilli
Total Time - 50 minutes

COOKING SEQUENCE

Prepare chicken rolls and begin to bake - 20 minutes
When chicken has baked 15 minutes, prepare fusilli; serve - 30 minutes

----------------------------------------------------

California Chicken Rolls
Ingredients:
3 boneless, skinless chicken breasts (about 1.75 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
3 thin slices Deli tavern ham (or prosciutto)
1/2 cup roasted red peppers
1 cup fresh spinach leaves
1/4 cup crumbled goat cheese
1 teaspoon Montreal steak seasoning

Steps

Preheat oven to 400°F. Trim any visible fat from chicken; then butterfly. (To butterfly, lay chicken flat. Slice through center, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Open butterflied chicken and lay flat; cover with plastic wrap and pound with mallet (or rolling pin) until 1/4-inch thick.

Lay out three pieces of plastic wrap, each about 15 inches long. Place one chicken breast in center of each piece; sprinkle with salt and pepper. Wash hands.

Arrange one ham slice on top of each chicken breast. Pat peppers dry; divide evenly over ham slices. Top each with spinach leaves, piled loosely, and then goat cheese.

Roll chicken around filling (wash hands), then fold plastic wrap over chicken, and roll until plastic wrap is tightly sealed. Twist ends of wrap and tuck under chicken roll. (Rolls should be about 2 inches thick by 4 inches long.) Place in shallow microwave/oven-safe baking dish. Microwave on HIGH 4 minutes or until chicken cooks slightly and holds its shape.

Remove chicken from plastic wrap. (To do this easily, untwist one end, hold vertically, and allow chicken to slide out of plastic.) Return chicken rolls to baking dish (seam side down); sprinkle with steak seasoning. Bake 25 minutes (in oven) or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes. Cut into 3/4-inch-thick slices; then divide and fan slices on four plates. Serve.

================================================================================================================
CALORIES (per 1/4 recipe) 290kcal; FAT 8g; CHOL 130mg; SODIUM 830mg; CARB 3g; FIBER 0g; PROTEIN 46g; VIT A 35%; VIT C 35%; CALC 6%; IRON 15%
================================================================================================================
Garlic and Butter Fusilli
Ingredients:
2–3 sprigs fresh Italian parsley (rinsed)
8 ounces fusilli pasta
2 tablespoons garlic butter
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps

Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Chop parsley finely (1 tablespoon).

Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, or until tender.

Drain pasta; return empty saucepan to same burner (use reserve heat only). Place butter in pan; swirl to coat. Stir in remaining ingredients. Toss gently until blended. Serve.

==================================================================================================================
CALORIES (per 1/4 recipe) 260kcal; FAT 7g; CHOL 10mg; SODIUM 370mg; CARB 42g; FIBER 2g; PROTEIN 8g; VIT A 4%; VIT C 2%; CALC 2%; IRON 10%
==================================================================================================================

Shopping List:

DAIRY
crumbled goat cheese
garlic butter

DELI
tavern ham (or prosciutto)

DRY GROCERY
Montreal steak seasoning
fusilli pasta
grated Parmesan cheese
roasted red peppers

MEAT
boneless, skinless chicken breasts (1.75 lb)

PRODUCE
fresh Italian parsley
fresh spinach

Kabukibear

Happy Strumming!

Location: Palm Beach Gardens, Florida

Joined: Mar 22 2007

Steaks, mushrooms, and pesto toast with tuscan salad

Shit you need:

Meat:
* 1 1/2 lbs grilling steak (strip, rib-eye, tenderloin, etc)

Produce
* 8 oz sliced baby portabellas
* 3 teaspoons minced garlic
* 1 bag spring mix salad blend
* 1 cup grape tomatoes

Bakery
* 1 baguette

Dairy
* 1/4 cup shredded Asiago cheese

Dry Shit
* 1 tablespoon basil pesto
* 1/4 Caesar salad dressing
* 1 teaspoon season pepper

Shit You Should Already Have In Your Bitch
* 3 tablespoons extra-virgin olive oil

==================================================================
Before You Do Fuck All

1. Cut that fucking baguette diagonally.
2. Cut steak into 4 portions. Or 2 you fat ass.
------------------------------------------------------------------
Let's Cook The Fucker

1. Preheat a large pan on medium-high for 2-3 minutes.
2. Sprinkle both sides of the steaks with seasoned pepper and salt. Do a decent fucking job here, pre-seasoning steak is fucking important.
3. Wash your hands you nasty bitch.
4. Place 1 tablespoon of oil in the pan, then add the steaks. Cook 5 minutes (don't flip them asshole.)
5. NOW flip them you fuck, and add the mushrooms and 2 teaspoons of garlic around the steaks. You might not have much room but that's alright, just try and jam them in between as best you can. Cook for another 5 minutes (if you like your shit medium-rare).
6. Take those fucking steaks and mushrooms out and put them somewhere you can cover to keep warm. Or just put them on a plate out of the way, FUCK. The steak needs to rest. Use tongs or a spatula though, you want to keep all the drippings in this pan. Reduce the heat to medium.
------------------------------------------------------------------
HOLY FUCKING MULTI-TASKING

1. Now take your salad mix, tomatoes, and cheese, and put them in a fucking bowl.
2. Add the dressing and toss it.
3. Never order a salad again because that was fucking easy.
-----------------------------------------------------------------
Let's Finish This Cunt

1. Stir in 2 tablespoons of oil, 1 teaspoon of garlic, and pesto into the pan you cooked the steak in.
2. While dodging balls of liquid fire, add bread slices and toast. 1-2 minutes per side or however the fuck you like it.
3. Put some of those delicious, now garlicy, mushrooms on top of your steak because god damn are they good.

EAT THE BITCH

lognar

Joined: Apr 03 2010

so not only do you make amazing tabs but amazing recipes too? Those looks soo good, if I didn't just return with a full belly from the restaurant I work at I would be drooling infront of the screen. Haha, thank you :P now if only I could make Jesus toast..

Kabukibear

Happy Strumming!

Location: Palm Beach Gardens, Florida

Joined: Mar 22 2007

Stuffed Portabella Mushrooms
2 servings

Ingredients:
1 lb portabella mushrooms caps
2 cups shredded moderate-fat mozzarella cheese
1/2 cup tomato, chopped
1/8 tsp rosemary
2 tsp lemon juice
2 tsp cilantro, chopped
1 tsp low-sodium soy sauce
1 tsp olive oil, divided
1/8 tsp ground black pepper
1 clove garlic, minced

Directions:
Preheat oven to 350 degrees. In a medium-sized bowl, combine tomatoes and cheese; toss with 1/2 tsp olive oil, rosemary, pepper, and garlic.

Wash and shake dry mushroom caps. Remove stems and discard. Using a spoon, scoop out interior of mushrooms to create "mushroom bowls"

In a small bowl, mix 1/2 tsp olive oil, lemon juice, and soy sauce. Using a brush, apply soy sauce mixture on both sides of mushroom caps.

Place mushroom caps on a foil lined baking pan, bowl side up. Bake until soft (about 5 minutes) then divide tomato and cheese mixture into mushroom caps. Cook and additional 3-4 minutes or until cheese is melted.

Garnish with cilantro and enjoy.

Kabukibear

Happy Strumming!

Location: Palm Beach Gardens, Florida

Joined: Mar 22 2007

Classic Croissants

For the dough
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
5 oz. (1/2cup plus 2 Tbs.) cold water
5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
1-1/2 oz. (3 Tbs.) soft unsalted butter
1 Tbs. plus scant 1/2 tsp. instant yeast
2-1/4 tsp. table salt

For the butter layer
10 oz. (1-1/4 cups) cold unsalted butter

For the egg wash
1 large egg

Make the dough
Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.
=================================================================================================================
Make the butter layer
The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.

Laminate the dough
Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps . Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)

Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.

Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.

Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.

Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
=================================================================================================================
Divide the dough
The next day, unwrap and lightly flour the top and bottom of the dough. With the rolling pin, “wake the dough up” by pressing firmly along its length—you don’t want to widen the dough but simply begin to lengthen it with these first strokes. Roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour. Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes; then unfold the dough and finish rolling. Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both sides—this helps prevent the dough from shrinking when it’s cut. Check that there’s enough excess dough on either end to allow you to trim the ends so they’re straight and the strip of dough is 40 inches long. Trim the dough.

Lay a yardstick or tape measure lengthwise along the top of the dough. With a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). Position the yardstick along the bottom of the dough. Make a mark 2-1/2 inches in from the end of the dough. Make marks at 5-inch intervals from this point all along the bottom of the dough. You’ll have 8 marks that fall halfway between the marks at the top.

Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Move the yardstick to the next set of marks and cut. Repeat until you have cut the dough diagonally at the same angle along its entire length—you’ll have made 8 cuts. Now change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. Repeat along the entire length of dough. You’ll end up with 15 triangles and a small scrap of dough at each end.

Shape the croissants
Using a paring knife or a bench knife, make a 1/2- to 3/4-inch-long notch in the center of the short side of each triangle. The notch helps the rolled croissant curl into a crescent. Hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough—this step results in more layers and loft.

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.

Flare your hands outward as you roll so that the “legs” become longer. Press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. Roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. Now bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they’ll come apart while proofing but keep their crescent shape).

Shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets (8 on one pan and 7 on the other). Keep as much space as possible between them, as they will rise during the final proofing and again when baked.

Proof the croissants
Make the egg wash by whisking the egg with 1 tsp. water in a small bowl until very smooth. Lightly brush it on each croissant.

Refrigerate the remaining egg wash (you’ll need it again). Put the croissants in a draft-free spot at 75° to 80°F. Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof. You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the sheets, the croissants will wiggle. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped.

Bake the croissants
Shortly before the croissants are fully proofed, position racks in the top and lower thirds of the oven and heat it to 400°F convection, or 425°F conventional. Brush the croissants with egg wash a second time. Put the sheets in the oven. After 10 minutes, rotate the sheets and swap their positions. Continue baking until the bottoms are an even brown, the tops richly browned, and the edges show signs of coloring, another 8 to 10 minutes. If they appear to be darkening too quickly during baking, lower the oven temperature by 10°F. Let cool on baking sheets on racks.

shivi

Joined: Oct 15 2020

I like to have Darjeeling tea with this dish

redmi

Joined: May 22 2021

Then the wolf blew down the straw house. Ottawa escorts The first pig ran to the wooden house.