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NG Club for Cooks, Bakers & Eaters.

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Kiwi
Member since: May. 10, 2016
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-23 11:16:24

At 1/23/20 12:53 AM, ZetoSoul wrote:
At 1/23/20 12:43 AM, Kiwi wrote:
At 1/21/20 10:23 PM, ZetoSoul wrote:Kiwi-san, what is your favorite thing to make for dinner? I will make it and post pictures here.

My favorite meal is spaghetti, but my favorite thing to cook with is chicken and potatoes because of all the different varieties/spices you can implement. ☺️

Do you have any good recipes for chicken and potatoes? I will make it look yummy I promise.


Easy ones are "one pan sheet meals" what where you cook chicken, green beans, and potatoes on a sheet pan and sprinkle seasoning (I like Italian) over top. It tastes delicious. Give "one pan chicken sheet meals" a Google :)

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Prinzy2
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-23 15:56:51

At 1/23/20 08:01 AM, Cyberdevil wrote:

:: store bought apple sauce, plus delicious apple cider.


How do you separate the cider I wonder? Do you leave it to ferment after that? How long does it take?


Just the hot non-alcoholic cider, but I do add spiced rum to it.


I leave the apples and pears in half, and use whole cinnamon sticks. Then you can either take them out with a slotted spoon or use a colander. Just remember to put a container underneath to catch the hot cider. XD

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-23 16:45:34

At 1/23/20 03:56 PM, Prinzy2 wrote:Just the hot non-alcoholic cider, but I do add spiced rum to it.

I leave the apples and pears in half, and use whole cinnamon sticks. Then you can either take them out with a slotted spoon or use a colander. Just remember to put a container underneath to catch the hot cider. XD


Ah not too complicated after all. Was thinking maybe you need to get rid of all bigger particles before fermentation so it doesn't go bad. But you can make cider like this too hmm... I'll definitely give this a try.

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-24 18:49:03

iu_88009_5867179.jpgGot a box of spices for Christmas and I've been implementing them into my meals!

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-24 18:49:54

iu_88010_5867179.jpgbreakfast for dinner; scrambled eggs, bacon, fried breakfast potatoes + ketchup. 🤪

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Prinzy2
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-24 18:53:40

At 1/24/20 06:49 PM, Kiwi wrote:Got a box of spices for Christmas and I've been implementing them into my meals!


Why do you have poison in your spice cabinet?


iu_88011_1809211.jpg

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-26 09:55:39

At 1/24/20 06:53 PM, Prinzy2 wrote:
At 1/24/20 06:49 PM, Kiwi wrote:Got a box of spices for Christmas and I've been implementing them into my meals!

Why do you have poison in your spice cabinet?


Ahahaha you can't hang w cilantro boo?

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Prinzy2
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Response to NG Club for Cooks, Bakers & Eaters. 2020-01-26 18:33:53

At 1/26/20 09:55 AM, Kiwi wrote:
At 1/24/20 06:53 PM, Prinzy2 wrote:
At 1/24/20 06:49 PM, Kiwi wrote:Got a box of spices for Christmas and I've been implementing them into my meals!

Why do you have poison in your spice cabinet?

Ahahaha you can't hang w cilantro boo?


It's just the worst.


Those other spice mixtures look badass though.

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Prinzy2
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-08 21:12:09

I currently have a man-sore throat. Similar to the sore throat women get, only a billion times worse. Regular tea with lemon and honey, and salt water gargling are only offering short temporary relief. So I've boiled some fresh ginger, lemon, apple, honey, and Irish whiskey.


What do you girls and guys do for sore throats?

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-08 22:43:08

At 2/8/20 09:12 PM, Prinzy2 wrote:I currently have a man-sore throat. Similar to the sore throat women get, only a billion times worse. Regular tea with lemon and honey, and salt water gargling are only offering short temporary relief. So I've boiled some fresh ginger, lemon, apple, honey, and Irish whiskey.

What do you girls and guys do for sore throats?


Gargle warm water w/ salt sprinkled into it 😵

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Prinzy2
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-08 22:53:20

At 2/8/20 10:43 PM, Kiwi wrote:
At 2/8/20 09:12 PM, Prinzy2 wrote:I currently have a man-sore throat. Similar to the sore throat women get, only a billion times worse. Regular tea with lemon and honey, and salt water gargling are only offering short temporary relief. So I've boiled some fresh ginger, lemon, apple, honey, and Irish whiskey.

What do you girls and guys do for sore throats?

Gargle warm water w/ salt sprinkled into it 😵


I am, but it's not helping enough. 10 minutes and my throat is back to rubbing itself raw from the constant need to swallow.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-09 10:27:11 (edited 2020-02-09 10:30:29)

At 2/8/20 10:53 PM, Prinzy2 wrote:I am, but it's not helping enough. 10 minutes and my throat is back to rubbing itself raw from the constant need to swallow.


Ouch. :/ If I have some at home I'd try sipping elderflower and sage tea all day, alternating between them. Also honey water, spoonfuls of ginger in honey (chop 'em up and leave them in a jar until the honey melts), alternatively garlic or onions in ditto.


And to cure the underlying thing: as much C or D-vitamin as possible. A new dose every hour or two to keep supporting the immune system and hopefully the worst blows over.


I hear tea on elderberries is even better than the flowers, but they're a little poisonous unboiled, so best really know what you're doing if you try those.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-09 11:39:11

At 2/8/20 10:43 PM, Kiwi wrote:Gargle warm water w/ salt sprinkled into it 😵


Also this is great btw. Also netipots. If you get a headstart.

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Fro
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-09 21:59:33

Had some hotpot for my 8 year anniversary. Not the best picture, but great food.


iu_92600_808532.jpg

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-10 06:45:37

At 2/9/20 09:59 PM, Fro wrote:Had some hotpot for my 8 year anniversary. Not the best picture, but great food.


It does look great! Nice.

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-10 19:07:40

iu_92806_5867179.jpgTonights dinner was so good.


A side salad with lettuce, cherry tomatoes, onion, walnuts and Italian dressing. A baked potato with butter. Chicken marinaded in honey mustard, teriyaki sauce and hot sauce. Pinot grigio to drink. French bread with butter on the side.

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AcidX
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-10 20:34:12 (edited 2020-02-10 20:35:30)

Am I supposed to join this club before I post?

Whatever, like to bake and eat ... heh.


Here is some chicken fajitas I done in a pan.

Serve with salsa, in a wrap. Hot sauce optional.


iu_92821_741767.jpg


For seasoning I use chili powder, black pepper, salt flakes, smoked paprika, cumin (ground normally or grind my own), oregano and a smoke seasoning I have. You could use liquid smoke or something to give that hickory type kick.

I apply the seasonings to meat and peppers after coating them with oil and also a dash of soy sauce. This helps seasoning to stick and soak in. I cook them in the oven on med-high and douse with honey halfway through. Onions done separately in a pan, with salt to sweat them once they're sautéed.

At the end I cut it and bung it all into the pan, then splash with lime juice to activate the spice.


Now you can do fajitas like a boss.

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-10 21:40:25

At 2/10/20 08:34 PM, AcidX wrote:Am I supposed to join this club before I post?
Whatever, like to bake and eat ... heh.

Here is some chicken fajitas I done in a pan.
Serve with salsa, in a wrap. Hot sauce optional.

For seasoning I use chili powder, black pepper, salt flakes, smoked paprika, cumin (ground normally or grind my own), oregano and a smoke seasoning I have. You could use liquid smoke or something to give that hickory type kick.
I apply the seasonings to meat and peppers after coating them with oil and also a dash of soy sauce. This helps seasoning to stick and soak in. I cook them in the oven on med-high and douse with honey halfway through. Onions done separately in a pan, with salt to sweat them once they're sautéed.
At the end I cut it and bung it all into the pan, then splash with lime juice to activate the spice.

Now you can do fajitas like a boss.


This is exactly how you join this club. Welcome! 😉🤤

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 03:55:55

At 2/10/20 07:07 PM, Kiwi wrote:A side salad with lettuce, cherry tomatoes, onion, walnuts and Italian dressing. A baked potato with butter. Chicken marinaded in honey mustard, teriyaki sauce and hot sauce. Pinot grigio to drink. French bread with butter on the side.


This looks awesome too.


At 2/10/20 08:34 PM, AcidX wrote:Now you can do fajitas like a boss.


That seasoning thing... that seems like the thing you really need to get seasoned in. Nice.


Curious if you've been in the profession too? All hobby cooking?

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AcidX
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 04:14:33

At 2/11/20 03:55 AM, Cyberdevil wrote:That seasoning thing... that seems like the thing you really need to get seasoned in. Nice.

Haha yes this is how I season most meals. I tend to mix all my herbs and spice in a little pot beforehand, lather the thing in oil and then sprinkle the seasonings over nice and evenly. The key then is balancing it all with the lime juice and honey, for the right level of sweetness.

Oh also that recipe works on bbq. In summer I do that, normally leave it to smoke for a while too.


Curious if you've been in the profession too? All hobby cooking?

Just hobby cooking but I do have a close friend in the profession who I have watched and learnt from. Generally though I just enjoy tasty food :D lots of experimenting, doesn't always turn out great.


Oh and cheers @Kiwi .. also that teriyaki from the other day looks real tasty. Any tutorial on making that anywhere? I have not tried before...

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Ronald-McDonald-LoL
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 04:57:38

I figure you guys will know better than me. I have a chicken recipe that calls for olive oil. All I could find at the store is extra virgin olive oil. Is there a big difference? I hope it doesn't change how the dish tastes.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 05:09:08 (edited 2020-02-11 05:10:05)

At 2/11/20 04:57 AM, Ronald-McDonald-LoL wrote:I figure you guys will know better than me. I have a chicken recipe that calls for olive oil. All I could find at the store is extra virgin olive oil. Is there a big difference? I hope it doesn't change how the dish tastes.


Extra virgin does generally taste more than regular oil. It's also not as good to use in cooking since it doesn't handle heat as well - works better for salads and cold food. Way more nutritious there since it's not heated/refined already.


Should still work here but yes, taste will probably differ.

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Ronald-McDonald-LoL
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 05:11:49

At 2/11/20 05:09 AM, Cyberdevil wrote:
At 2/11/20 04:57 AM, Ronald-McDonald-LoL wrote:I figure you guys will know better than me. I have a chicken recipe that calls for olive oil. All I could find at the store is extra virgin olive oil. Is there a big difference? I hope it doesn't change how the dish tastes.

Extra virgin does generally taste more than regular oil. It's also not as good to use in cooking since it doesn't handle heat as well - works better for salads and cold food. Way more nutritious there since it's not heated/refined already.

Should still work here but yes, taste will probably differ.


Thanks for the reply. I'll just go light on the oil, then. The first serving will have to be an experiment.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 05:37:54 (edited 2020-02-11 05:38:43)

At 2/11/20 04:14 AM, AcidX wrote:Haha yes this is how I season most meals. I tend to mix all my herbs and spice in a little pot beforehand, lather the thing in oil and then sprinkle the seasonings over nice and evenly. The key then is balancing it all with the lime juice and honey, for the right level of sweetness.


Always lime and honey too?


Oh also that recipe works on bbq. In summer I do that, normally leave it to smoke for a while too.


Nice. I usually just broil stuff right over fire, but should try some more professional BBQ blends too. Just fish rolled in salt and herbs that way though: amazing.


Just hobby cooking but I do have a close friend in the profession who I have watched and learnt from. Generally though I just enjoy tasty food :D lots of experimenting, doesn't always turn out great.


That's the way to learn though. :) Picking up plenty from y'all in this thread.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 05:39:15

At 2/11/20 05:11 AM, Ronald-McDonald-LoL wrote:Thanks for the reply. I'll just go light on the oil, then. The first serving will have to be an experiment.


Sounds good! All oils are different though so hopefully this one's alright.

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AcidX
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 05:56:07

At 2/11/20 05:37 AM, Cyberdevil wrote:
At 2/11/20 04:14 AM, AcidX wrote:Haha yes this is how I season most meals. I tend to mix all my herbs and spice in a little pot beforehand, lather the thing in oil and then sprinkle the seasonings over nice and evenly. The key then is balancing it all with the lime juice and honey, for the right level of sweetness.

Always lime and honey too?

In the case of Tex mex yes. I try to go by traditional ingredients. So in an Asian dish I will more likely use lemon or orange citrus and sugar. Lime is just what the Mexicans have.


Nice. I usually just broil stuff right over fire, but should try some more professional BBQ blends too. Just fish rolled in salt and herbs that way though: amazing.

Yeah BBQ generally simple is better. When I close the lid to smoke, I tend to move away from the heated area so it doesn't go too dry.

As for fish, I also do my salmon with a little dollop of butter then let that melt through.

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-11 06:24:55 (edited 2020-02-11 06:30:44)

At 2/11/20 05:56 AM, AcidX wrote:In the case of Tex mex yes. I try to go by traditional ingredients. So in an Asian dish I will more likely use lemon or orange citrus and sugar. Lime is just what the Mexicans have.


Oh interesting. I'd have thought lime was an Asian flavor too. Goes great with wok dishes, mixed with sesame oil and spices. Lemon seems more Italian/European. Maybe just different regions though. As for orange I don't think I've ever used that in a dish... salmon with sauce on oranges is a specialty in Spain though. Not bad, but no favorite of mine.


Yeah BBQ generally simple is better. When I close the lid to smoke, I tend to move away from the heated area so it doesn't go too dry.
As for fish, I also do my salmon with a little dollop of butter then let that melt through.


Good to know. I tend to fry most things with either all butter or half/half butter/olive oil these days. Seems to be ideal to get both the surface color/crispness and the taste. Should probably try different things for different meals though...

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-12 13:16:18

At 2/11/20 04:14 AM, AcidX wrote:Oh and cheers @Kiwi .. also that teriyaki from the other day looks real tasty. Any tutorial on making that anywhere? I have not tried before...


Here ya go:


https://www.plainchicken.com/2019/07/awesome-sauce-chicken.html

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Kiwi
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-13 12:38:05

iu_93458_5867179.jpgSometimes you just have to flex the sandwich making skills.


French bread, mayo, aoilo, mustard, lettuce, tomato, turkey & salami, pickles & sun chips on the side

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Cyberdevil
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-13 13:59:14

At 2/13/20 12:38 PM, Kiwi wrote:Sometimes you just have to flex the sandwich making skills.

French bread, mayo, aoilo, mustard, lettuce, tomato, turkey & salami, pickles & sun chips on the side


Wonder how the post would handle something like this hmm...

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