Ah yeah you'd feel right at home with our culinary style then. :) I remember reading some article on our crown princess/prince visiting the US and serving up some real roasted salmon in school, and barely anybody liked it! XD Fast food done taken over over there, what's happening to the world these days!!! I wouldn't say preserved fish in particular is one of my favorite dishes but... can eat. :) It's tradition after all. If you're thinking of the anjovis in the dish mentioned above it really just contributes the salt/umami-like flavor. Some pretty tasty ways to cook these things, salt herring fried with butter and onions/served with potatoes is another simple (but IMO amazing) classic...

Interesting. Lingonberry was the name I knew for that too btw (just 'lingon' for us), and bakeapples, woah, similar roots but such different wording! :D That's awesome. Guess that salt cod's similar to the herring I mentioned above too.

Do you have any history with red/black currents, fermented blueberry drinks, palt, oven pancakes...?

Oh man, I would have ate the shit out of that yesterday. Looks like the hangover breakfast of champions.

The twice baked potatoes turned out amazing, and actually slid out of the cast iron like it should have. The butter on the bottom gave it a nice little crust too. My favorite thing about it, is that it can be made well ahead of time too.

Banned whaaat?! The federal government had banned the growing of black and red currants in 1911 when the burgeoning logging industry put pressure on lawmakers to eliminate the currants because they were thought to be an intermediate host of white pine blister rust. Huh. Interesting slice of history there, growing conditions must differ a bit...

Black currents are the best type IMO. Though red jelly's common here too. Also common decoration on cakes.

Same. :) Relate certain dishes to all styles you mention above though I've probably just tried stereotypical such; am scratching the surface with anything but local cuisine still. Curious what you borrowed from Pacific Asia in particular?

Looks goood too!

Made Gyros tonight. They were ok.

A little too fresh for my taste. Maybe too many raw vegetables? Oh well they looked decent.

Maybe it's just because I had a high fat lunch today.

Can you ever have too many raw vegetables?! :O Looks awesome.

Not bad either!

I'd say it's a really really lazy take on coq, but it's a little too many omitted steps and ingredients.

Paired with the same Sokol Blosser Pinot Nior that I used for the gravy.

Pic looks a little glossy, but I was too hungry to take a better one.

Satisfactory visuals for figuratively savoring said dish anyway. ;) Looks classy!

Hello my name is Kendeck and I am a very good eater.

I plan on advancing beyond boil-in-water pre-made frozens soon.

May I join?

Hello Kendeck!

I'd hope so but... where the official application approving club founder @Kiwi at now?!

Potentially welcome to the club before official say-so!

The pursuit of cooking endeavors beyond the pre-made boil alternations indeed seems a worthy one! Hope you find some inspiration here in; looking forward to following said culinary advancements in scrumptious and/or scrutinous detail soon!

No formal application procedure required at all hmm!!! Clubs and crews ain't how they used to be...

It's me BrokenDeck lol

I reaaally should've caught on earlier! XD Amazing what a little capitalization variation can do!!! And new avatar, and all.

Didn't recognize the name till I actually skimmed through your latest posts and stumbled into the AMA there. Which I did since the sign-up date and mod status seemed suspicious for someone I never heard of. Man. For shame. I gotta blame something. Stressful times lately y'know! Crazy worldly developments and all, local alertness be lacking, lotta distraction with all that's cooking and happnin'...

This is my favourite snack. Cream cheese tortillas.

I like how the color contrasts come across in this. :) Minimalism at its finest... feels like some herbs and stuff might spice that up even more but does look delicious like this! Never tried this either hmm, seems simple enough...

I want to bring back the Newgrounds Kitchen for The Tank Tribune. I see a lot of posts with food. Does anybody have any recipes of their own they'd like to share?

I made a pretty good fried chicken one time.

It was pretty good because my buddy's 3 year old ate it, and we all know how fussy those little bastards can be. It's been a while, and I didn't write it down, so I'll have to use a template and throw in the ingredients I used.

With all good things in life, the key is patience. A day at least.

You'll need:

12 chicken thighs and/or drumsticks (cooks choice on skin and bones)

1 qt buttermilk

2 teaspoons seasoning salt

Let that all soak together for 12-24 hours in refrigerator, making sure chicken is submerged.

For the dredging mixture:

3 cups Flour

1/2 cup Corn Starch

2 Tbsp Seasoning salt

2 Tsp Smoked Paprika

1 Tsp Old Bay Seasoning

1 Tsp MSG

Pat dry chicken with paper towel and dredge chicken in mixture

Then let sit in mixture for 12 - 24 hours in refrigerator so it turns into a paste/like substance around chicken

Re-dredge for extra crispy chicken

For cooking you'll want a large deep pot, candy thermometer (for monitoring oil temp), tongs, and a meat thermometer.

Heat 2-4 qts of peanut oil to 375*F and place 4 pieces of chicken in at a time while keeping an eye on the oil temp and the color of the chicken batter. Keep oil between 325*F and 375*F, making tiny adjustments to stove as needed.

Cook pieces until golden brown, and remove from oil. Be sure to check for an internal temp of 165*F with meat thermometer. For me it took 6 about minutes in the fryer, and occasionally putting chicken back into the fryer.

My only warning for people who don't usually cook, and want to deviate from this recipe, is don't use extra virgin olive oil, you might burn your house down. I cannot stress enough that you need an oil that can handle the high heat, and extra virgin olive oil is not one of them. Your target oil temperature is 350*F, so anything with a smoke point of 450*F will serve you well, and can be reused a couple times if you don't over heat it.

Now that I've written all that, I'm having second thoughts. Kitchens are dangerous and people are dumb, so I'll leave it to your discretion if you want to put a deep-fryer recipe on there. I do make a deadly Greek Salad, can't burn down your house making that unless you're Homer Simpson.

This could definitely be made "fancy". Mascarpone instead of cream cheese, fines herbs, some sort of seasonal fruit preserve (peach chutney might be good, but I wonder if maybe Asian pears are in season right now?). Warm the tortilla. Finish with a drizzle of cold pressed canola oil and Maldon sea salt.

Ooh. Sounds like more of a desert wrap like that. :) Didn't figure this for such a sweet thing, was imagining this with something like just fresh coriander and a little salt/spice and maybe vegetable slice all fried up nice, but that definitely sounds nice too.

Asian pears are in season all the way till winter depending on where you live apparently... explains why the one I had for Christmas felt a little old. Hard to know when those are perfectly ripe though...

If there's no fire involved there's gotta be some other kind of fatality hmm, figures. :)

That'd be cool to see too. Feeling the urge to go try to some new things; jot down some formulas now...

Yeah I guess kind of like a dessert insomuch as a cheese board is dessert. Lots of complexity with that combo but ultimately the sweetness would be balanced with the savoury and earthy flavours here.

If all one's eating is salad, life might not be worth living anymore.

That's true. :) Could mix up these wraps in a lot of ways with various dessert cheeses too hmm...

I don't know man, there are some pretty good salads out there!

You could almost say they're... to die for. :P

Tortilla stack. Essentially Tex Mex lasagna. Carrots, corn, beef, taco seasoning with a fresh salsa, melted cheese, and sour cream. Very rich and kind of a lot of food but it was damn good. Could have used some refried beans and of course Valentina.

Looks delicious! Lotta herb and nutrition too.

This looks so yummy

we welcome everyone who looks to cook or bake or eat :P

welcome to club luv, post away

It's about time for some for some grilling up here in the frigid wasteland of Canada. Especially since I bought myself a BBQ yesterday.

Obviously there will be copious amounts of steak, burgers, chicken, pork chops, and beer.

Y'all got some favorite recipes for stuff you throw on the grill?

Everything is better on the grill! But seriously, make sure you have some melted butter and a brush and it brush whatever you're cooking with the butter a few times throughout the process. The butter falls down into the fire and burns up which gives your food a really awesome characteristic that you can't get from anywhere other than the grill. I can't even describe it, it's just super good. It's like a burnt taste but in a really good way.

The grill I got also has a side burner, which I was planning to use mainly for mushrooms and onions, but mushroom and onion buttered steak sounds even more delicious.

Fry those puppies up on the burner then dump the whole thing, butter and all, over the steak to finish. Put the pan upside down over it to trap all that smoke in. Now you're cooking.

No recipes. I just throw stuff on the grill.

Everything just tastes so much better over coal or fire...