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NG Club for Cooks, Bakers & Eaters.

100,631 Views | 1,552 Replies
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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 05:05:27


At 2/11/20 05:11 AM, Ronald-McDonald-LoL wrote:
At 2/11/20 05:09 AM, Cyberdevil wrote: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.


Alright, here's your update. I went ahead and found some regular-ass olive oil at the store. It worked perfectly, tasted good in the recipe, everything went smoothly.


What do I use this extra bottle of extra virgin olive oil for now?


At 2/16/20 06:32 PM, Kiwi wrote:Chocolate covered marshmallows 😌


Oooh you're living the life! Meanwhile trying to get on a diet over here, no sugar. :/


At 2/16/20 06:32 PM, Kiwi wrote:no, what is that?


Regarding kimchi it's a bit like coleslaw but sour/spicy, and not grated the same way. Adding in a Google pic here for lack of local ones...


iu_94559_725545.jpg


IMO really good stuff, and healthy. Maybe also helps that I'm a fan of pretty much anything Asian...


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 06:22:15


At 2/17/20 05:05 AM, Ronald-McDonald-LoL wrote:Alright, here's your update. I went ahead and found some regular-ass olive oil at the store. It worked perfectly, tasted good in the recipe, everything went smoothly.


Awesome to hear. :)


What do I use this extra bottle of extra virgin olive oil for now?


I'd vouch for salads, or any kind of cold meals. Sprinkled over some mozzarella and tomato, or on fresh bread. Any Italian recipes will probably have some. :P


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 21:09:58


At 2/17/20 06:20 AM, Cyberdevil wrote:
At 2/16/20 06:32 PM, Kiwi wrote:Chocolate covered marshmallows 😌

Oooh you're living the life! Meanwhile trying to get on a diet over here, no sugar. :/
At 2/16/20 06:32 PM, Kiwi wrote:
no, what is that?


Regarding kimchi it's a bit like coleslaw but sour/spicy, and not grated the same way. Adding in a Google pic here for lack of local ones...

IMO really good stuff, and healthy. Maybe also helps that I'm a fan of pretty much anything Asian...


interesting interesting...what does it taste like?


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-17 21:47:51


At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?


Really, really sour. Probably sourer than vinegar. It's fermented.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 05:32:14


At 2/17/20 09:47 PM, Gimmick wrote:
At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?

Really, really sour. Probably sourer than vinegar. It's fermented.


Sounds like you've been eating the wrong kind of kimchi. :/ It's more spicy than sour I think. Great stuff.


Maybe you do need to be used to fermented foods to appreciate it though...

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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 12:33:03


At 2/18/20 05:32 AM, Cyberdevil wrote:
At 2/17/20 09:47 PM, Gimmick wrote:
At 2/17/20 09:09 PM, Kiwi wrote:interesting interesting...what does it taste like?

Really, really sour. Probably sourer than vinegar. It's fermented.

Sounds like you've been eating the wrong kind of kimchi. :/ It's more spicy than sour I think. Great stuff.

Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 13:12:07


At 2/18/20 12:33 PM, Gimmick wrote:Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.


Oh damn straight from the source too! Seems like it shoulda been legit. Maybe I'm the one eating the milder less authentic Europeanized variant of it over 'ere...


Would be interesting to hear your take on it now if you ever get a chance to have some.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 13:22:05


At 2/18/20 01:12 PM, Cyberdevil wrote:
At 2/18/20 12:33 PM, Gimmick wrote:Possibly. This was at a korean cultural exchange in my school so hopefully it was the right kind. That being said, it has been about...11 years since I had that kimchi? So I really only remember the sourness and not really the spiciness.

Oh damn straight from the source too! Seems like it shoulda been legit. Maybe I'm the one eating the milder less authentic Europeanized variant of it over 'ere...

Would be interesting to hear your take on it now if you ever get a chance to have some.

Yeah, I might try it out again sometime.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-02-18 18:04:38


At 2/18/20 01:22 PM, Gimmick wrote:Yeah, I might try it out again sometime.


Awesome. :)


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-04 20:54:33


Y'all don't cook anymore!?!


I've finally been able to relax and do a little creative cooking.


Pan fried salmon and steamed broccoli. Coated the salmon in a mixture of flour, Tony Chachere's creole seasoning, clubhouse Cajun mix, and old bay. The outside was crunchy and the inside was a little overcooked, but still moist. The broccoli I coated with copious amounts of butter, lemon pepper, and a little lemon juice, my new favorite vegetable sauce.


Could have ate all the salmon, but I wanted to save some for a salmon salad sandwich tomorrow.


Didn't snap a picture, so here's a fish head.


iu_98748_1809211.jpg


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-05 05:55:20


At 3/4/20 08:54 PM, Prinzy2 wrote:Y'all don't cook anymore!?!


No time...


Pan fried salmon and steamed broccoli. Coated the salmon in a mixture of flour, Tony Chachere's creole seasoning, clubhouse Cajun mix, and old bay. The outside was crunchy and the inside was a little overcooked, but still moist. The broccoli I coated with copious amounts of butter, lemon pepper, and a little lemon juice, my new favorite vegetable sauce.


Though that sounds awesome. Inspiring.


Could have ate all the salmon, but I wanted to save some for a salmon salad sandwich tomorrow.

Didn't snap a picture, so here's a fish head.


lmao. XD Back in the day fish eyes used to be a delicacy, can't say I feel tempted to try some though.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-07 18:19:55


At 3/4/20 08:54 PM, Prinzy2 wrote:Y'all don't cook anymore!?!


I was on vacation in New York eating there good food 😂


But today I was back in my kitchen. Taco pizza made w venison + black beans for extra protein


iu_99481_5867179.jpg


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 18:06:30


Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit


iu_99713_5867179.jpg


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 18:07:26


iu_99714_5867179.jpg


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-08 19:38:16


Crockpot buffalo chicken subs w/ ranch dressing


iu_99724_5867179.jpg


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-09 00:31:21


At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit


Awesome. :) Just saw his perfect-scrambled-eggs session on Hot Ones last week - not the same inspiration source by any chance?


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 11:34:35


At 3/9/20 12:31 AM, Cyberdevil wrote:
At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit

Awesome. :) Just saw his perfect-scrambled-eggs session on Hot Ones last week - not the same inspiration source by any chance?


Nah, but still, so delicious!


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 11:57:00


At 3/10/20 11:34 AM, Kiwi wrote:Nah, but still, so delicious!


Some other cooking show?


Gotta try that too. Experimented with oat milk scrambled eggs the other day but it turns out pretty gray, so much better with butter/cream.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 22:56:37


iu_100335_5867179.jpg

another salad pic. avocado chicken bacon salad


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-10 22:57:01


At 3/10/20 11:57 AM, Cyberdevil wrote:
At 3/10/20 11:34 AM, Kiwi wrote:Nah, but still, so delicious!

Some other cooking show?

Gotta try that too. Experimented with oat milk scrambled eggs the other day but it turns out pretty gray, so much better with butter/cream.


nah a friend told me about them and then I looked up recipes on Pinterest!


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-11 07:25:50


At 3/10/20 10:57 PM, Kiwi wrote:nah a friend told me about them and then I looked up recipes on Pinterest!


Coolio.


At 3/10/20 10:56 PM, Kiwi wrote:another salad pic. avocado chicken bacon salad


Love them salads.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-11 22:35:48


iu_100592_5867179.jpg

venison burger 😝


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-12 03:18:51


At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit


This picture sparks hunger in me. That looks so goddamn good.

Response to NG Club for Cooks, Bakers & Eaters. 2020-03-12 06:57:30


At 3/11/20 10:35 PM, Kiwi wrote:venison burger 😝


These just keep getting better and better...


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-12 07:13:49


At 3/12/20 03:18 AM, Ronald-McDonald-LoL wrote:
At 3/8/20 06:06 PM, Kiwi wrote:Crème fraîche is where its @ - Gordon Ramsey style eggs on top of an everything bagel + a side of fruit

This picture sparks hunger in me. That looks so goddamn good.


Fo rizzle. Love Crème fraîche too.


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-13 19:00:33


iu_100978_5867179.jpg

Rigatoni w/ venison sausage, white onion & peppers. Hawaiian Kings rolls w/ a garlic spread


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-18 16:54:46


At 3/18/20 01:01 PM, Kiwi wrote:Nice recipe I made last night:

https://www-foodnetwork-com.cdn.ampproject.org/v/s/www.foodnetwork.com/recipes/hand-cut-french-fries-recipe-1952646.amp?amp_js_v=a3&amp_gsa=1&usqp=mq331AQFKAGwASA%3D#aoh=15844814469827&referrer=https%3A%2F%2Fwww.google.com&amp_tf=From%20%251%24s&ampshare=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Fhand-cut-french-fries-recipe-1952646

They were delicious. Tasted just like fair fries.


Both sounds and looks awesome. Truly authentic fries...


Which oil did you go with?


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Response to NG Club for Cooks, Bakers & Eaters. 2020-03-18 17:21:02


At 3/18/20 04:54 PM, Cyberdevil wrote:
At 3/18/20 01:01 PM, Kiwi wrote:Nice recipe I made last night:

https://www-foodnetwork-com.cdn.ampproject.org/v/s/www.foodnetwork.com/recipes/hand-cut-french-fries-recipe-1952646.amp?amp_js_v=a3&amp_gsa=1&usqp=mq331AQFKAGwASA%3D#aoh=15844814469827&referrer=https%3A%2F%2Fwww.google.com&amp_tf=From%20%251%24s&ampshare=https%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Fhand-cut-french-fries-recipe-1952646

They were delicious. Tasted just like fair fries.

Both sounds and looks awesome. Truly authentic fries...

Which oil did you go with?


I used red wine vinegar bcuz that's what I had in the cabinet haha


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