Overly Chatty Penguins

The Ready Room => Off Topic => Topic started by: Necrosis on August 23, 2004, 05:14:19 AM

Title: The Cooking Thread..
Post by: Necrosis on August 23, 2004, 05:14:19 AM: Ok folks, I know how you much you enjoy eating sugary treats. I, Necrosis, r teh mastor chefzor, so I will show you how to make tasty treats with which to bribe the opposite sex or gullible relatives.

Today, a double bumper. Light Chocolate Sponge, and homemade Hot Chocolate sauce. I hope you all try to make it, and if you do, post up pics. I know what it should look like so fakers will be quickly spotted and shaaaaaaamed.

Without further ado -

Necro's Light Choc Sponge

4 oz margarine
3 large eggs
1 level teaspoon baking powder
4 oz caster sugar
5 oz self raising flour
4 oz drinking chocolate

Heat your oven to 180 degrees Centigrade.
Grease and line two 8" sandwich tins.

Place everything in a bowl and beat well. You can whisk, but it tastes better if you mix it with a spoon the old fashioned way. Do this for about 10 mins, make sure its well mixed and smooth. Split the mix between the two tins, smooth the top, and put it in the oven for 35 minutes. The cake should just be coming off the sides of the tins. Lift them out, turn them out of the paper onto wire racks, leave to cool.

Phase II

Chocolate Buttercream filling

2 oz butter
4 oz icing sugar
1 oz drinking chocolate

Pour butter and drinking choc into bowl, beat well, gradually add the sugar, continue to beat well. You can use a whisk but make SURE the mix is smoooth otherwise your cream will taste gritty. Try a bit and if its smooth then its ready to be used.

Put buttercream on one layer of cake, put the other layer on top. Simple.

You can ice the top if need be, use more buttercream. I shall tell you about icing on another recipe.

Now, for the coup de grace

Homemade Hot Chocolate Sauce

500g Dark chocolate
100g Double cream
Milk

Melt the dark chocolate, mix with the double cream. Mix and mix and mix and mix and mix and mix. When there's no white streaks, add a LITTLE milk, just a drop or two. Mix more. Continue until you are happy with the pouring consistency. Then serve with the cake (or you can have this with pancakes, waffles, icecream... it'll form a shell on ice cream - GREAT!).

Ok folks, enjoy this installment of Necrosis Cooking. Tune in next time for more recipes!

Post your pics here folks, I'll post mine when its done!
Title: The Cooking Thread..
Post by: Redford on August 23, 2004, 05:18:11 AM: ...I had no idea you could cook, necro. :o
Title: The Cooking Thread..
Post by: lolfighter on August 23, 2004, 05:26:35 AM: But of course!
Quote
<Necrosis> Redford cooking is my hobby
Flee! He will shake 'n bake you!
Title: The Cooking Thread..
Post by: Niteowl on August 23, 2004, 10:28:25 AM: this looks AWESOME, i'll try it soon.
Title: The Cooking Thread..
Post by: Malevolent on August 23, 2004, 10:49:06 AM: Anything with chocolate is good. Yum.
Title: The Cooking Thread..
Post by: Necrosis on August 23, 2004, 02:44:06 PM: I made mine and took 2 pics of it, I shall be adding them to this thread after I set up the digicam software.

It was very tasty, the manual mixing process ensures its very smooth and not gritty. I opted for a second batch of buttercream filling, placed it on top as an icing and then added chocolate buttons for effect.

It went down very nicely with some cups of tea. Pics later.
Title: The Cooking Thread..
Post by: Diablus on August 23, 2004, 04:05:39 PM: THIS MAN NEEDS A TITLE Stating: The Offical LM CHEF!

great job, im definetly going to try this, and watch everything go wrong and I end up destroying half the United States ^_^
Title: The Cooking Thread..
Post by: Satiagraha on August 23, 2004, 05:03:41 PM: Quote
THIS MAN NEEDS A TITLE Stating: The Offical LM CHEF!
[snapback]27152[/snapback]
No! Wrong title!
Quote
I, Necrosis, r teh mastor chefzor
[snapback]27112[/snapback]
teh Mastor Chefzor!

I'll see if I can scrounge up my recipe for a Black Forest Dump Cake. It's soooo delicious. Here, I'll describe it. A can of cherry pie(pai) filling with a pack of devil's food mix with a bunch of chocolate chips and 2 sticks of butter, all melted together. Pure chocolatey deliciousness. And it's really easy (and quickish) to make ^_^
Title: The Cooking Thread..
Post by: Necrosis on August 23, 2004, 06:11:13 PM: My digicam porty stuff has been thiefed, its in here somewhere, but I can't lay hands on it.

Anyhow, I'm making another cake tomorrow, at which point I may or may not post up a very good and very quick cookie recipe. Makes 40 cookies per batch, I made 200 once in a day because I was bored and had nothing to do, lol.
Title: The Cooking Thread..
Post by: Legionnaired on August 23, 2004, 08:57:25 PM: Alright, so that's how to make dessert.

If you want to make dinner, Get a link of smoked sausage, 2 bell peppers, 3 bananna peppers, 1 jalepeno, nad half a red onion. Cut em all up into little pieces, Mix in 6 oz of sweet and sour sauce, and as much hot sauce as you dare.

Throw it in some tinfoil, wrap it up, put it on something hot for 10 minutes, flip it over, leave it there for 5. Cut open and eat with crusty bread.

All in all, shouldn't cost you more than 3-4 bucks a serving, which can easily be spent at a fast food place, but this is far better and just as fast as getting in your car and driving there.
Title: The Cooking Thread..
Post by: BobTheJanitor on August 24, 2004, 08:55:41 AM: Ah my cooking directions are usually more along the lines of 'poke holes in plastic, microwave on high for 5 minutes.' But I'll wave this recipe at my woman and see if it results in tasty dessert goodness being prepared. More likely it will result in a slap across the teeth and a suggestion to make it myself, but such is life.
Title: The Cooking Thread..
Post by: Necrosis on October 17, 2004, 02:11:06 PM: COOKIE!!

Here I have for you the cookie recipe. I've made plenty of these but again my digicam is snafu.

So here we go!

3/8 of a cup of margarine with 3/8 cup of crisco (or Trex for the mighty UK)
2 eggs
3/4 cup white sugar
3/4 cup brown sugar
A big family bag of cadbury buttons
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt.

Stick the margarine/Trex into a bowl. Cream the butter by adding sugar gradually, I like to add 1/2 cup white, whisk, 1/4 cup white 1/4 cup brown, whisk, and finally the 1/2 cup brown, then whisk.

Add the eggs. Whisk furiously.

Add vanilla, baking soda, salt. Whisk very thoroughly so you make sure the flavour is spread out.

Add the Buttons. STIR them in - otherwise you'll kill your electric whisk. This is how I broke mine. Once mixed you can can taste test it. You can also use it to make cookie dough ice cream if you so wish.

Spoon the mixture onto some baking paper on a baking tray. I use little blots around the size of a £2 coin, make sure they're not pyramid shaped. You want them to look like the cookie dough pieces in Ben & Jerry ice cream. Stick them in an oven at 350 C for about 10 minutes. You'll know when they're cooked, at any rate.

Lift the tray out and you'll find its easy to get the cookies off the baking paper. Leave to cool, eat.

All in all the mix takes about 15 minutes to make if you have ingredients to hand. The number you'll make can range from around 30 to 40, depending on how big you like your cookie. I can make 40 in around an hour if I'm going flat out, but you can take your time and do this with kids/partners/family/whatever.

Variations include using a big bag of M&Ms, or Malteasers, or you can do my personal fave which is to add about 3/4 of a banana to the cookie mix in order to make banana choc chip.

I deliver these to my workplace, a friend's workplace, and a brother's workplace, and have mailed them off as gifts too. No complaints yet. Happy baking!

Join us next time on The Delicious Hour!
Title: The Cooking Thread..
Post by: Cartman2b on October 17, 2004, 05:29:33 PM: You should try my coca cola cake..

I'll PM you the recipe
Title: The Cooking Thread..
Post by: Necrosis on November 13, 2004, 02:44:18 PM: Where's my cola cake pm eh???

Here's some mouthwatering pics for you of how I mangle a chocolate sponge.
Title: The Cooking Thread..
Post by: Necrosis on November 13, 2004, 02:45:06 PM: And when we slice open the cake we get -
Title: The Cooking Thread..
Post by: Uranium - 235 on November 13, 2004, 06:04:21 PM: (http://web.tiscali.it/futurama/personaggi/elzar.gif) Of course, every now and then you wanna knock it up a notch with a blast from your spice weasel. Bam!

For starters, your antenna is in my crotch. Also, I hate you. And finally, you can't cook for squat.
- Waaaaahahahhaha. What was the first one again?
I hate you.
- I thought that was number two!
I knocked it up a notch. Bam!
Title: The Cooking Thread..
Post by: Necrosis on February 05, 2005, 10:07:30 PM: Temm demanded more baking goodness, so here we go.

Also, it draws near to pancaek day, so I have pancaek for you too.

First, PANCAEK.

4oz Self-raising flour
1oz Caster sugar
1 egg
1 teaspoon baking powder

1/4 pint milk (thick)
OR
1/2 pint milk (thin)

Mix it all together. Decide how thick you want the pancakes and add the milk appropriately. Heat a pan, add a little oil to the pan. You want it greased enough so the pancake doesnt stick but not so greasy that its a big fatty lump.

Put a little bit of your mix onto the pan, heat until its brown, then flip it and continue.

When done, put it on a cooling tray.

For chocolate pancakes, add a little cocoa or drinking chocolate to your milk. For strawberry pancakes, add some strawberry milkshake mix (I use Crusha or Nesquik).

For a pan, I prefer to use a nice big skillet-y thing that I also use for various potato breads.

For actual serving, I prefer a coating of sugar and then lemon juice over the top. You may use maple syrup or jam. Or you can toast these pancakes and put butter on them. Their technical name is DROP SCONES, however everyone here calls them pancakes so pancakes they shall remain. If you add a LOT of milk you will end up making crepes. If you do this, good luck. You will need a very big spatula otherwise the crepe will fall apart with any attempt to flip.

Speaking of flipping, if you MUST flip your pancake in the air, be damned sure you've no residual oil in the pan. You will not be laughing if you throw hot oil into the air and coat your face/hands or someone else's face/hands.

THREE LAYER CHOCOLATE FUDGE CAKE

Preparation is key for this one, as you need to mix the ingredients fairly quickly.

4oz plain chocolate (I use Aero bars or bournville for this)
1 teaspoon Bicarbonate of Soda
2 eggs, SEPARATED
1/2 pint milk
4oz butter
8oz plain flour SIEVED
4oz demerara sugar
4oz caster sugar

Ok, separated eggs are easy. Just crack the egg a little and then trap the yolk in one half. Tip yolk from one half to the other, without breaking it, and letting the clear remainder go into you bowl of whites. Separate them as much as you can without smushing them.

Grease and line your tins. You will be needing three, for this is a big cake. Melt your chocolate with the milk and the demerara sugar. You'll want to take your time with this part, make sure its well dissolved. You might have to add things GRADUALLY to the milk in order to speed things up. UNDER NO CIRCUMSTANCES DO YOU LET THIS BOIL. Add your bicarbonate to it, and leave it to cool.

While this is happening, get your butter and caster sugar and cream them together. Basically this means pulverising them both until you get a light white/pale yellow mix. Beat the egg yolks into your creamed mix.

Whisk your egg WHITES until they're stiff. They should look like the top of a meringue, and you should have no liquid at the bottom of the bowl you're whisking them in. This is known as "stiff".

Add your cooled chocolate mix to the creamed butter/sugar, mix by degrees. This means a little choc mix into the creamed mix, whisk it, then more choc mix, whisk it, etc. Once thats done, add the flour to the mix.

Finally, fold the egg whites into the mix. Folding will require a big spoon. Basically run your spoon around half of your mixing bowl, then cut directly across to where you started. Think of a D shape. The half circle of the D, then cut directly across back to the start. DO NOT WHISK IT WILL NOT WORK. Folding, iirc, beats out all the air, and this is what you want. Whisking will fluff it up, this is BAD.

Once its all been FOLDED in, pour the mixture into the three tins and put them in the oven at 180 degrees C (Gas Mark 4) for about 45 minutes. This cake will NOT raise much, but you should still see it separate from the sides of the tin. Once they're cooked, turn them out onto a wire rack.

ICING

4.5oz butter
3oz cocoa
12oz icing sugar
1/8 pint milk

I tend to make this while the fudge cake is baking in the oven. Why? Because hot from the oven fudge cake is the best way to eat it, so having the icing ready for its emergence is a good thing.

This icing is very tricky. To be honest I don't use 12 oz, i tend to use 11oz and 4oz of cocoa. You will have to experiment as you see fit. You can use this as icing/filling for the previous sponge cake too........ however I prefer buttercream for that one.

For this recipe, melt the butter, and stir in the cocoa. Cook it gently for about a minute, then remove it from the heat. While its cooling, stir in the sugar. I would put about 10oz of you sugar in before you start tinkering with tasting it. Mix it in gradually, it'll make the end result a lot smoother. Rushing it will mean it wont mix fully, which makes crappy icing.

When you're happy enough with the taste, add the milk. You only want enough for a passable pouring consistency. The 1/8pint value I use makes it a bit thicker, as I will be using it as a filling too.

Again I stress, mix the crap out of this icing. If its not mixed well, the sugar will rip your teeth out. Make SURE you're happy with the taste.

Once its mixed, sandwich the layers of your cake together, and if you're spare icing, bung it over the top. Leave to cool.

This cake is very nice when warm, however if you really want to push the boat out I suggest making some of my hot chocolate sauce and serving it with the cake.

Please note this cake is hard to perfect, but when made right it will make slaves out of people.

Happy baking, see you same bat time, same bat channel!!
Title: The Cooking Thread..
Post by: lolfighter on February 06, 2005, 06:52:20 AM: Just a quick comparison: Skulks are like pancaeks: Throw 'em too high and they'll stick to the ceiling. And once they're there, they'll fall down right when you're walking underneath.
Title: The Cooking Thread..
Post by: Necrosis on February 06, 2005, 09:56:10 AM: Perhaps the marines should be using lemon juice to clear the bacteria then?
Title: The Cooking Thread..
Post by: sonic on February 06, 2005, 01:48:02 PM: Sonic's guide to a quick and easy meal:

1 Mother
1 Hungry teenager
1 tsp of "I'm hungry, get me something to eat please"

Voila!
Title: The Cooking Thread..
Post by: Necrosis on February 06, 2005, 04:16:39 PM: That's usually a quick guide to getting a slap in the face from a mother.
Title: The Cooking Thread..
Post by: Uranium - 235 on February 06, 2005, 05:13:53 PM: Presentation is everything, BTW. I won a cooking contest even though I accidently dumped flour on it instead of powdered sugar. I spruced it up a bit, put a lot of inedible eyecandy on it, voila, a masterpiece. I simply just put powdered sugar on the small part that didn't get flour on it and pre-sliced it, it was the only edible piece.
Title: The Cooking Thread..
Post by: @gentOrange on February 06, 2005, 05:33:41 PM: So um, Uranium. You just going to stand around all day looking young and illegal or are you posting that damn chicago hot dog recipe?
Title: The Cooking Thread..
Post by: Necrosis on February 06, 2005, 06:57:56 PM: Yeah come on people, lets share some recipes, I can't give you all of mine!
Title: The Cooking Thread..
Post by: SwiftSpear on February 07, 2005, 05:46:35 AM: Quote
Presentation is everything, BTW. I won a cooking contest even though I accidently dumped flour on it instead of powdered sugar. I spruced it up a bit, put a lot of inedible eyecandy on it, voila, a masterpiece. I simply just put powdered sugar on the small part that didn't get flour on it and pre-sliced it, it was the only edible piece.
[snapback]40158[/snapback]
Wait, you won a cooking contest?

WTH was that about?

Anyways, I wish I had some nice recimapies because I = teh cooking newb :(

Maby I'll have some stuff in a while after I start playing around in the kitchen for a while.
Title: The Cooking Thread..
Post by: lolfighter on February 07, 2005, 07:12:52 AM: All the recipes I know are something to the tone of "put in microwave, heat for five minutes, remove plastic foil, eat".

Except that I know how to cook noodles. Shame I can't make a sauce, too.
Title: The Cooking Thread..
Post by: Crispy on February 07, 2005, 08:10:55 AM: Remind me to post a Tortilla de Patatas recipe here sometime, I have to get off to work right now...
Title: The Cooking Thread..
Post by: Zero7 on February 07, 2005, 06:46:22 PM: I'll share one my favourite recipes for summer cooking. It looks weird as hell, but if prepared correctly, it'll be one of the juiciest, most mouthwatering birds you'll ever eat. Ever. I like the whole aspect of theatre thing when you cook it, because it looks so damn weird on the grill that people will wonder what brand of crack you switched to.

Beer Butt Chicken

Ingredients
1 Whole Chicken
3 Tablespoons: Sugar
3 Tablespoons: Sea Salt
3 Tablespoons: Paprika
2 Tablespoons: Black Pepper
1 Beer Can (One that hasn't been opened. That's right, a full can of beer. The 355mL can works best. The brand doesn't matter. I, myself use Labbatt Blue)

Seasoning:
3 tblspn Sugar
3 tblspn Sea Salt
3 tblspn Paprika
2 tblspn Black Pepper (Grounded. Powder Form)

Mix the above together. You can increase/decrease the above ingredients to suit how flavoured you want your chicken to be.

Take a whole chicken, give it a water "wash" and rub the marinate all over it. Outside AND Inside. As much as you can. The goal is to get as much of the marinate as possible to stick to the chicken skin. The reason for "washing" the chicken is to aid the dry marinate powder in sticking to the chicken skin.

Refridgerate marinated chicken for approximately 30 minutes.

Preheat the barbeque on HIGH heat for 30 minutes. (one side of the barbeque only, leave the other side off)

While the chicken and the barbeque is preheating is marinating, take this time to prepare the barbeque and beer can. The beer can should have the top cut off (with the use of a can opener)

Pour approximately One Quarter (1/4) of the beer into a cup and drink (You need some rest after all that hard work, don't you?). Seriously, you don't need that beer.

Take marinated chicken out of the fridge and lower the chicken over top of it. The beer can goes into the chicken's body cavity, bring it down until the meat is at about the same level as the can. This allows the chicken to stand upright on the grill.

(http://www.outofthefryingpan.com/recipes/images/beer.butt.chicken.lowering.jpg)

Turn heat down to medium and place the upright chicken (so the can is in it's natural standing position) on the side of the barbeque that is OFF and close the lid.

Rotate chicken every 30-45 minutes to get that crispy skin effect going. Takes about 3-4 hours to cook.

When chicken is ready for consumption, remove the can from the chicken VERY CAREFULLY. There will still be liquid in the can and you do NOT want it to spill anywhere, especially on the chicken. Not to mention the metal can will be hot. Yea, that too.

Serve as you would a regular chicken: Breast? Or Leg? :D

Note: Cooking times vary pending on the size of your chicken and the temperature of your grill. Compensate as needed. Also, the seasoning ingredients I listed aren't the only ones you can use. Feel free to use your favourite meat rub, even premade ones will work. Another recipe uses garlic, basil, cayenne, salt, and pepper. Personally, I really like the seasoning I posted above, it has that true barbeque-y taste with it. Experiment to fit your tastes.

(http://www.outofthefryingpan.com/recipes/images/beer.butt.chicken.finished.jpg)
Title: The Cooking Thread..
Post by: DruBo on February 07, 2005, 06:56:34 PM: God that's weird.
Title: The Cooking Thread..
Post by: @gentOrange on February 07, 2005, 07:09:34 PM: As I said to Zero7 in the channel, we have sets for making those kind of chickens at work. As in we sell them. Makes a mean god damn bird and I've used a recipe similar to his. I can't remember it exactly but the just of it is there.

Finally some manly man food that any manly man can manly make!
Title: The Cooking Thread..
Post by: lolfighter on February 08, 2005, 06:18:24 AM: I'm pretty sure that you used that recipe purely as an excuse to post disturbing pictures of chickens.
Title: The Cooking Thread..
Post by: Legionnaired on February 08, 2005, 09:13:10 AM: Best goddamn wings ever:

Ingredients:

1 Bag of chicken wings, big ones.
1 Stick of butter
2 tbsp. Diced Garlic
1 Bottle Frank's Hot Sauce
1 Tsp. Any Habanero hot sauce (For kick).
1 Bottle Italian Dressing

Take the wings out, let them thaw. Put them in a big bowl of italian dressing, leave it in the fridge for 30 minutes- an hour. Take em out, throw it on the grill until it's all done on the inside, and nice and crispy on the outside. While doing this, add the hot sauce, garlic, and butter to a pot on medium heat, stirring occasionally.

Take the wings off the grill, coat in "teh sauece" and eat. Awesomeness incarnate. Most flavorful wings you'll ever have, and they're hot too!

Big 'ol Mess

Ingredients:

2 medium-sized Jalapeno Peppers
4-6 Oz Sweet and sour sauce
Keilbasa, or smoked sausage (However much you're hungry for.)
2-3 green bell peppers
1/2 vidala onion

Cut the jalapenos into slices, the bell peppers in fourths, then into quarter-sized pieces, and dice the onion into 1/2 inch cubes. Cut up the sausage, throw it all into a bowl, and add the sweet and sour sauce. Mix thouroughly.

Take some tinfoil, and wrap up the mixture in one or two packets. This should serve two people, if you aren't starving. Make sure the packets are sealed tightly.

Throw the packets on the grill on medium-high, and flip after 5-7 minutes. Check em after another 10. If the peppers are starting to shrivel up, and if it's hot inside, you're good.

Take em off, and cut the packets open. Eat. Serve with crusty bread, and hot-sauce if the roasted jalapenos didn't do it for you.
Title: The Cooking Thread..
Post by: Necrosis on February 08, 2005, 12:18:11 PM: Wow, thats a spicy meat-a-ball.
Title: The Cooking Thread..
Post by: Legionnaired on February 08, 2005, 01:59:55 PM: That's the idea! They're both awesome though. If you want, serve em with some veggies and ranch dressing for the capacin.
Title: The Cooking Thread..
Post by: Uranium - 235 on February 08, 2005, 11:48:41 PM: Chicago-Style Hotdogs

Otherwise known as: The Best Damn Dogs You'll Ever Eat

What You Need:

Pack Vienna Beef Jumbo-size All-Beef Hotdogs (No, that Oscar-Meyer bull^^ doesn't cut it. Also, if you use, or even think of using- hell if you even LIKE Ball Park brand, let me know so I can sterelize you now. If you have to substitute, make sure it's all beef, and make sure it's relatively lean. A nasty, greasy hot dog just means you're a disgusting, nasty, greasy person.)
A package of Poppyseed Hotdog buns
Jar of Sweet Pickle Relish
Bottle of French's Brand Yellow Mustard (http://www.fantasyjackpalance.com/fjp/photos/misc/002/frenchs-mustard.jpg)
1 Cucumber
Tomato(s) roughly the size of a fist. (About the size of your fist should yield about 8 slices, you'll need anywhere from two to three per hotdog)
1 White Onion
Large Kosher Dill Pickles (Figure you'll get four hot dogs out of each pickle. While fresh, whole ones are better, if you really have to, you can use them in a jar instead)
Sport Peppers (Two per hotdog)
Celery Salt

Preparation:

Slice up your ingredients as follows:

- Cut the pickles into quarter slices, lengthwise
- Cut the tomatos into slices, should be about 8 per tomato
- Dice the onion
- Slice the cucumber, then cut each slice in half

Also, for better, fresher buns: Seperate them, place them in a plastic bag. Bring as much air out of the bag as possible, and just fold the open end under. Place the buns in the microwave for only a few seconds. The buns, and the air in the bag, will be hot. The buns are now soft, warm, and squishy.

Construction:

1) Boil the hot dogs until they're nice and ready.

2) Put hotdog inside bun.

3) On one side of the hotdog, squirt the mustard.

4) On the other, put an equal amount of sweet relish.

5) Sprinkle enough diced onion to fit your taste on one side. However, do not put NONE on.

6) Again, on the side opposite of the onions, Stick the tomato slices edge first into the crack between hotdog and bun. Put enough to fill the bun from one end to the other. Usually two will suffice.

7) Opposite of the tomatos (Over the onions), put the cucumber slices, again, the 'edge' first, so they stick out like little tombstones. Again, also, put enough to fill the bun from one end to the other.

8) Now, lay two peppers lengthwise on the cucumber side, and lay a slice of pickle lengthwise on the other.

9) Sprinkle with Celery Salt (THIS IS KEY. This is where much of the flavor comes from. No salt = no Chicago hotdog.)

10) Fold it up and enjoy the best damn hotdog of your life.

If you found the directions confusing, I included an AWESOME VISUAL AID TO ASSIST YOUR COMPLETE INEPTITUDE!

And if ANY of you say 'Eww that's gross' or anything like that, I, and AO, will KILL YOU.

The final hotdog should look SOMETHING like this:

(http://hirano.com/blog/images/brunch040616-200.jpg)

However, they chose to use a cucumber wedge instead of slices. I prefer slices since they look better and usually cucumbers the length of a hot dog are harder to find. Your average store cucumber will be too long for this.

If your hotdog looks like this, I think you should stop cooking.
(http://chuck.falzone.com/ActionShot.jpg)

VISUAL AID DOWN HERE!

NOTE: Yes, I do realize the cucumbers changed color. That's because I found a more fitting color in the last image and forgot to change over.
Title: The Cooking Thread..
Post by: Necrosis on February 09, 2005, 11:56:15 AM: Thats almost enough to tempt me off specialising in desserts.

I fear I shall be trying all these recipes in the near future. That hotdog looks like an act of God.
Title: The Cooking Thread..
Post by: Malevolent on February 09, 2005, 12:07:34 PM: I think I should really try some of these. They sound good.
Title: The Cooking Thread..
Post by: [JFF]Kirby on February 09, 2005, 08:55:09 PM: you musnt put ketchup on the chicago style hot dog.. its against the law.. youre not even supposed to put mustard on but you can get away with it..
Title: The Cooking Thread..
Post by: Anarki3x6 on February 09, 2005, 10:01:37 PM: yeah if you make the hot dog correct it doesnt need ketchup, i only use ketchup on crappy oscar meyer crap hotdogs that take .0001 seconds to make :) mmm fatness ftw
Title: The Cooking Thread..
Post by: Asal on February 09, 2005, 10:49:10 PM: Please don't degrade an otherwise productive thread into poo[/color]
Title: The Cooking Thread..
Post by: Uranium - 235 on February 10, 2005, 05:17:13 PM: Quote
you musnt put ketchup on the chicago style hot dog.. its against the law.. youre not even supposed to put mustard on but you can get away with it..
[snapback]40398[/snapback]

Blasphemy. I've never seen a Chicago Dog without mustard D:
Title: The Cooking Thread..
Post by: Dirty Harry Potter on February 20, 2005, 04:04:42 AM: tiiiiime foooooor daaaaaniiiish paaassstrryyyyy!!!!

please know that these are not my personal recipes, but some i found on the net, mainly Danish Deli Foods (http://www.danish-deli-food.com/) - make that only Danish Deli Foods. So there are no guaranteed results. I've made a few additions and corrections...pfft covering æbleskiver in jam and icing sugar - YOU DIP I TELLS YE! DIIIIIIIP!. anyway my additions/corrections are in italic.

Æbleskiver! (http://www.danish-deli-food.com/English/cookbook/recepdetail.asp?recid=190)
[size=8] [/size]
(http://www.sandisrecipecorner.com/images/1414M.jpg)
notice that you need a special funky pan for this recipe, it can be bought Here (http://www.danish-deli-food.com/English/Shop/productdetail.asp?recid=370)
the pan can be bought elsewhere - search under Aebleskive/æbleskive pan.

Ingredients:
250 g white flour
300 ml cream
200 ml milk
4 eggs
1 tsp zest of lemon
1/4 tsp salt
butter for frying

decoration:
icing sugar
Method:

Mix flour, milk and cream together to a homogeneous mix. Stir in the egg yokes one at a time and then the lemon zest. Whip the egg white stiff and fold into the mix together with the salt.

Melt the a knob of butter in each of the holes in the special pan and fill ¾ with the dough. When the dumpling is light brown on the bottom they are turned with for example a knitting needle. what is basically done is that you take the "hard" shell that has been made at the buttom at the pan and turn that into the top. Bake for 5-6 minutes, turning frequently.

Eat with icing sugar and Jam - you just dip it in whatever of those two...and eat.

Danish Pancakes(Pandekager!) (http://www.danish-deli-food.com/English/cookbook/recepdetail.asp?recid=519)
[size=8] [/size]
(http://www.blomhoej.dk/madopskrift0/op/21/ret%2021.jpg)
Note: picture is not from the original recipe!
This recipe might be known to non-US people, or some that is similar at least, however i included it so nubby US people could see them. Anyway, the main difference between Danish and US pancakes is afaik that Danish are much thinner, and can be served with almost anything - though traditionally it's sugar and Jam.

This is the simplest and by far the best pancake recipe I know - the only one where I easily turn the pancakes in mid-air. Enough for 10 thin pancakes.

Ingredients:
125 g white flour
300 ml milk
2 eggs
¼ tsp salt
30 g oil

Method:
Mix the ingredients making sure there are no lumps in the batter. Mixing in the oil makes sure the batter is self-greasing so that greasing the pan is only necessary when baking the first pancake.

Bake the pancakes evenly until golden brown on both sides. The texture will be dry and tender because no grease in used directly on the pan.

Serve with whatever, roll it up boy! You can use this as a meal if you serve it with a meat mix. You could also make it a desert if you serve them with Icecream or perhaps just the tradional way: Jam and sugar.

Pebber Cookies(Pebbernødder!) (http://www.danish-deli-food.com/English/cookbook/recepdetail.asp?recid=520)
[size=8] [/size]
(http://www.danish-deli-food.com/images/r0520.jpg)
This is a Danish christmas treat, there's also a weirdo game you can play with them..and i could try to find the rules/write them down if anyone cares....SO DEFINETLY NOT ANeM!
It is almost impossible to stop eating them, they are SO crunchy and will melt in your mouth

Ingredients:
125 g butter
125 g sugar
1 egg
1 tsp bicarbonate of soda (baking soda)
½ tsp ground ginger
¾ tsp cardamom
½ tsp cinnamon
1 pinch white pepper
275 g white flour

Method:
Stir sugar and butter together and add the egg. Mix spices with the bicarbonate of soda and flour. Knead together with the sugar mix.

Flour a table and roll the dough into a finger thick sausage shape. Cut off in ½ to 2 cm length, depending on how big you want the cookies. They do rise some during the baking.

Roll the pepper cookies into ball shape in the palms of your hand, squeeze them a little and place on a baking sheet. Bake at 200°C (390°F) for 10-12 minutes.

Leave to cool and store in an airtight container.

if i remember any more i'll try to dig them out and post them.
Title: The Cooking Thread..
Post by: Necrosis on February 20, 2005, 11:24:16 AM: Pandekager sounds like some sort of tank, possible made of Lego.

Is pancaking not frowned upon anymore??? IS NOTHING SACRED?? Ogm dhp lerk bant.

Those cookies look like the first thing I'll try, then i just need a fancy pan and some gløgg for the others.
Title: The Cooking Thread..
Post by: LowCrawler on February 20, 2005, 01:56:18 PM: i have a pan like that aeblithinkgy pan i use for poaching eggs for breakfast...

hmmmmmmm
Title: The Cooking Thread..
Post by: Necrosis on February 20, 2005, 05:20:46 PM: I thought it was a poaching pan too, but apparently there's a difference.
Title: The Cooking Thread..
Post by: Dirty Harry Potter on February 21, 2005, 06:52:59 AM: seems like a poaching pan is filled with water....
An Æbleskive pan is NOT, it's solid metal.

but i guess you could make a makeshift æbleskive pan by pouring liquid metal into the water area and letting it go solid :p.
Title: The Cooking Thread..
Post by: lolfighter on February 22, 2005, 07:20:05 AM: I very much like that you called the æbleskive-pan funky. :D
Title: The Cooking Thread..
Post by: Necrosis on February 22, 2005, 12:29:30 PM: Yeah I reckoned it was going to be solid. Wonder what else you can cook in it, or is it like the VideoNow of baking, in that you can only do one thing with it until you get bored and break it over some kid's head.
Title: The Cooking Thread..
Post by: LowCrawler on February 22, 2005, 05:56:02 PM: no my poaching "pan" is actually just a solid cover that goes over a normal pan.
so i win. water goes in another piece, a basinlike htingy.

so yeah i can make aeblithingy if i want.
Title: The Cooking Thread..
Post by: Guenhwyvar on March 03, 2005, 10:27:04 PM: OMG you all put my cooking skills to shame. I depend a lot on my good friend Betty... Crocker. It also doesn't help my skills that in my household we have to watch the fat intake due to health reasons, so all those luscious chocolate cakes are basically see don't eat. :( Do you think it is possible to bake them with applesauce?
Title: The Cooking Thread..
Post by: Necrosis on March 04, 2005, 04:34:41 PM: You could try a really light apple sponge.
Title: The Cooking Thread..
Post by: CForrester on March 05, 2005, 04:50:39 AM: Quote
All the recipes I know are something to the tone of "put in microwave, heat for five minutes, remove plastic foil, eat".

Except that I know how to cook noodles. Shame I can't make a sauce, too.
[snapback]40179[/snapback]
Oh dear...

A simple red sauce is incredibly easy. I do eat noodles occasionally (though rarely.) and when I do, I usually make this:

Ingredients:
Ripe tomatoes, peeled and seeded.
A large onion.
Garlic.
Red wine.

Directions:
Dice the onion and the garlic and sauté in a bit of olive oil in a saucepan. Add the onion first and sauté it for four minutes, then add the garlic and sauté for another minute. Mash the tomatoes up and add them to the saucepan along with a splash of red wine, stir it all together and warm it to your liking.
Title: The Cooking Thread..
Post by: Temm on March 13, 2005, 11:38:34 PM: Temjin's late night egg sandwich.

one egg(sunny side up or over easy)
two slices of toast. (preferably not toasted for maximum yolk soakibility)
garlic butter
salt
pepper
slice of ham

Beat eggs add in a couple of pinches of salt and a fistful<-[exaggeration] of pepper, spread garlic butter on toast. Cook eggs. Put ham and eggs on toast...

then eat? or do whatever the hell it is that you sick pervs do with YOUR sandwiches...god. damn. You sick bastards.
Title: The Cooking Thread..
Post by: Necrosis on March 14, 2005, 06:36:01 AM: Fancy scrambled eggs, nice.

TEMM YOU STILL HAVE TO REPORT ON MY CHOCCY CAEK!!!
Title: The Cooking Thread..
Post by: Guenhwyvar on May 24, 2005, 01:43:37 PM: Ok time to wake up all Chefs again. :)

Nice egg sandwich Temm. Mine is done slightly differently. I like to saute some sliced onions and sliced red chili peppers, then add the beaten egg to the saucepan. Let it set as an omelette. Add a slice of cheese to the toast, the omelette on top of the cheese, then a slice of ham, top off with the other slice of toast. Emm then feed it to the cat :p
Title: The Cooking Thread..
Post by: sonic on May 24, 2005, 04:12:32 PM: Somebody explain to me what "sunny side up" and "over easy" is because there's only 3 kinds of eggs in this world:

Fried
Poached
Scrambled

So which is it?
Title: The Cooking Thread..
Post by: Guenhwyvar on May 24, 2005, 04:24:54 PM: Sunny side up means a fried egg, not turned over. Over easy means you fry it then turn it over so that the yolk is just slightly cooked.
Title: The Cooking Thread..
Post by: CryForMe on May 24, 2005, 04:30:28 PM: actually sonic, you are WRONG.
Poached eggs are cooked in water.
Scrambled eggs...well if you dont know this then youre just retarded.
Fried eggs can go two ways: Sunny side up or deep fried.
Eggs over easy are similar to sunny side up in appearance. However, with eggs over easy, the yolk is cooked through, so the whites and the yolks are both cooked, more solid masses. Eggs sunny side up have the whites just cooked through and the yolk is still completely runny. Best served with toast and maybe some sausage or steak.
And this isnt the only few ways to cook eggs. There are several more that i wont go into detail about.
Expand your horizons son, dont limit them :)
As for one of my own favorite recipes:

4 (6-ounce) boneless, skinless chicken breast halves
3 ounces goat cheese
4-5 stalks fresh asparagus
2 teaspoons unsalted butter
1 1/2 teaspoons minced chives
1 teaspoon minced parsley leaves
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary
1/4 teaspoon fresh lemon juice
1/4 teaspoon minced garlic
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 tablespoon essence (recipe follows) or other seasoning to taste
1 large egg
2 teaspoons water
1/4 cup clarified butter or vegetable oil
Chopped fresh parsley, garnish

Preheat the oven to 350 degrees F.

With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts.

In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, rosemary, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces (these will be formed into plugs to fit inside the chicken breasts). Cut asparagus to match the size of the pocket in the chickn breasts and roll 2-3 pieces with each of the four cheese pieces you have cut. Form these into plugs which will fit into the pockets. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.

In a large shallow bowl, combine the flour and the essence or other spices you have selected (a mixture of nutmeg, cinnamon, cayenne pepper and onion powder does very well). In another bowl, beat the egg with the water.

One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.

In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.

Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.

I like to serve this with either Champ (Irish green-onion and garlic potato mash) or a truffle risotto. A nice bottle of pinot grigio or a dry-ish chardonnay goes well with the meal. Bon apetit.
Title: The Cooking Thread..
Post by: Necrosis on May 24, 2005, 05:14:35 PM: You dont put garlic in champ man, you use scallions.
Title: The Cooking Thread..
Post by: CryForMe on May 24, 2005, 07:06:48 PM: actually, my recipe, which is a family recipe given to me by my grandmother who was born in ballincollig (right outside cork...IN ireland), contains 3 cloves of garlic. pwnt. tyvm.

edit: and last time i checked, scallions ARE green onions.
Title: The Cooking Thread..
Post by: Necrosis on May 25, 2005, 03:55:34 PM: Garlic is not an onion. Second, scallions are spring onions, noone calls them green onions (although its still a valid name. Its just noone uses it).

Whenever I make champ, I have unaccompanied. Maybe a little bit of butter if you're feeling extravagant.

Garlic, urg, such heresy. Only restaurants do that sort of silliness. Step away from the garlic man, people who LIVE in Eire and Northern Ireland don't use garlic.
Title: The Cooking Thread..
Post by: Guenhwyvar on May 29, 2005, 05:29:07 PM: At the risk of restarting the Garlic Wars I was just wondering in CFM's version would the garlic be baked or raw?
Title: The Cooking Thread..
Post by: Necrosis on May 29, 2005, 06:46:34 PM: Well, from the usual Garlic Mashed Potatoes recipe, I would image your garlic is finely chopped/minced and you would cook it in with the scallions and milk.

Don't get me wrong, garlic mashed potatoes are nice... BUT ITS JUST NOT GOOD PROPER CHAMP!! ARRRRG!!! DEATH DEATH DEATH!!!

XD
Title: The Cooking Thread..
Post by: lolfighter on May 30, 2005, 07:05:24 AM: mmm, garlic bread...
Title: The Cooking Thread..
Post by: Niteowl on May 30, 2005, 04:15:51 PM: Take it from someone who spent a tiny amount of time as a line cook:

-scallions refers to, IIRC, the method that the green onions are cut to give it the best appearance.
-over easy is made by COVERING the egg with a lid, not necessarily turning it over.
for real egg fanatics there is
over easy
over medium
over hard

Over easy is just the tiniest layer on the top is cooked through.

Niteowls Improvised Dessert of DOOOM!
-crepes (gah, look up a recipe, they are easy as heck to make)
-frozen berries with the over sugared sauce!
-whipped cream
-solid milk chocolate, melted with a double boiler (easy double boiler, boil water in a small pot, but a large bowl (so the bottom is in the boiling water), put the chocolate in the dry large bowl)
-and for the SEKRAT INGREDIENT!!............

-ricotta cheese!

I'm not that good at desserts, actually, I'm not very good at cooking, period, but desserts is my particular weakness, so make at your own risk. When I made it for a very small dinner party, it went off swimmingly.

Make crepe
Combine about 1 part melted chocolate with 2 parts ricotta (or more choco if you like)
Put choco/ricotta goodness in crepe
Fold over
Garnish with berries and sauce, and whip cream

Hoot with MAADNESS!! muahHAHAHAHHAAHHAHHhhahH.. ahem.
Title: The Cooking Thread..
Post by: CryForMe on May 30, 2005, 08:52:21 PM: if you think the recipe is flawed, you can take it up with my grandmother who, i repeat, lives in Ballincollig, County Cork, Ireland. Also, Niteowl is correct, from someone who spent 5 years working in restaurants and had a minor in culinary studies, and is looking at an old textbook: "scallions are used as garnish and generally chopped or minced from the upper stalk of green (vertical) onions. If being used in preparation, scallions are best blanched or flash sauteed to keep color. for more full flavor, use the bulb (lower portion) of the green onion, as it is more potent than the stalk."

so heresy, it is not. authentic, it is.
Title: The Cooking Thread..
Post by: Necrosis on May 31, 2005, 05:36:35 PM: Well I live here too, and I've not seen a home made champ yet that involves garlic. Only in restaurants. As I previously stated.

Now, I've got my home family recipe, I have the recipe I was taught in school, I have various other friends/relatives recipes, I've eaten it in a few restaurants (both here and in Scotland), and I've purchased it ready made from several supermarket establishments. The only places that add garlic have been restaurants - and even then not enough to be numerous.

In the local lingo, scallions are the stalky bits of your onion. You don't use the bulb, and truth be told I usually take the top of the stalk off too. That leaves you a nice, fairly uniform length to work with. I am not concerned with the "true" use of the word, but certainly over here everyone refers to the stalk as the scallion.

I don't believe its added for flavour (otherwise you'd be using the bulb), but its likely more for colour and texture. Knowing irish cooking, I imagine the bulb is used for something else. Likely a form of onion sauce for any beef dish (works well with Guinness too, oddly) or a more basic alternative is to use it in potato and onion soup.

So, from all the celtic peoples, it's HERESY MAN!! WRONG WRONG WRONG!! HEREEESSSYYYYY!!!!! BURN HIM BURN HIM BURN HIM!!!

;) :lol:

Seriously tho, if you want to eat it with garlic, like those Sassenachs do, then go right ahead. I really think thought that such a recipe really misses out on the point of simple Irish food. Bear in mind that adding cabbage effectively turns champ into colcannon, so adding garlic would almost certainly mean a name change from champ to something....... else.

Anyhow, lets not argue the logistics of champ any further in public, PM me if you wish to elucidate further, right now lets keep the thread on track and agree to disagree. Even if you are a heretic. XD
Title: The Cooking Thread..
Post by: Niteowl on June 01, 2005, 08:47:17 AM: Sorry for confusing this issue, but what, in laymans term, is champ?
Title: The Cooking Thread..
Post by: Necrosis on June 01, 2005, 12:12:25 PM: Champ is a very, VERY basic country dish from Ireland. Largely favoured by the settlers and farmers, it consists of mashed potato with milk and scallions. You usually eat it hot with some butter to taste.

Champ was generally made AS a main meal - you would have it for breakfast and it would keep you ticking through to dinnertime when you came back from the field.

Interestingly both the spring onion and the HERETIC GARLIC are believed to be imported species from Spain, much like the potato is a foreigner to the shores!

A well made champ will fill you up like no other meal, and literally sit in the stomach for quite some time.

Potatoes and simple vegetables are easily grown here and form the basis for many simply dishes, such as potato and leek soup (very thick soup, tastes godlike), irish stew, and a variety of shepherds pie, cottage pie, etc.

The humble potato forms the basis for:

champ
colcannon (champ with kale, or cabbage, effectively)
boxty (which is a mix of grated and mashed potato boiled in water before being lightly fried)
a boxty varient that has some apple added for flavour
potato bread, aka potato farls or tatey farls (very flat mashed potato, butter, and flour cooked on a skillet with oil)
potato and leek soup (verrry thick and satisfying)
potato and onion soup (uses the spring onion bulb)

Not to mention the bog standard method of just boiling the little darlings. Mm, I love my spuds.
Title: The Cooking Thread..
Post by: Zero7 on July 13, 2005, 01:25:08 PM: Well, it's been a while since anyone has shared any recipes. So I'll share a new one of mine. Be warned people MAY fall in love with this food, so use it sparingly, or as much as you want, whatever.

Fall Off The Bone Ribs.

Synopsis: Ribs. Baby back ribs. Damn good ones too. You know how when people eat most ribs, you have to use your hands? These ribs have no such requirement. How does this work you ask? Simply. You use a fork to pick up the meat, and the bone doesn't come with it. Seriously. :D

Note: I don't include how much of each ingredient because it's up to the individual in this case, and depends on the size of your rack of ribs. And stuff.

Ingredients & Materials:
X# of Baby Back Rib Racks
Salt
Sugar
Oregano
Basil
Garlic Powder
BBQ Sauce
Apple Juice*
Orange Juice*
Tin Foil
Oven

* = These will be explained later.

Recipe:
The most important part in preparing baby back ribs is, of course, the rub. A good rub makes good ribs. Everything past the rub is just gravy.

A good rub can consist of something simple, just sugar and salt will work. Personally, I use a rub of salt, sugar, oregano, basil, and garlic powder. You can use whatever you prefer, though.

Rub your rub (keekles) generously over both sides of the racks of ribs.

Put 'em in the oven meat side up (this is very important) for 2 hours at 300F.
Note: It does not matter if the oven is preheated or not.

After 2 hours has elapsed, take the ribs out and put them meat side down on a sheet of tin foil. Pour appox 1/4 cup of BBQ Sauce in, along with 1/4 cup Apple Juice, and 1/4 cup Orange Juice (3/4 cup total). Wrap each rack shut individually with the tin foil (no rack should share a tin foil bagging with another rack, these fella's like to be alone).

Note: The above is the most crucial part in cooking these ribs, as this is where the meat gets tenderized enough to fall off the bones. Apple Juice and Orange Juice are not required, but are preferrable. IF you have no Apple Juice/Orange Juice, use some more BBQ Sauce and a bit of water.

Back in the oven for another 2 hours at 300F.

After the two hours have elapsed, take them back out, uncover them and place them back in meat side up. Cover generously with more bbq sauce.

They'll go back in the oven for 15 minutes at 350F.

After 15 minutes have elapsed, take them out, cut the rack up into serving size (2-4 ribs per piece) and serve.

Enjoy!
Title: The Cooking Thread..
Post by: LowCrawler on July 13, 2005, 05:18:59 PM: Happiness

this here is a beverage by lowcrawler

you need:

Limes
Water
Sugar
Carbonated Water
Fresh Mint Herbs
Mint Syrup (if you dont have the herbs or you just need more mint)

Simple... mix the limes water and sugar and such to make limeade however you like it the best, then add the other stuff and serve it chilled in a glass. Goes well with my extragood Lucky Mint Cheesecake.
Title: The Cooking Thread..
Post by: GoobTheNoob on July 18, 2005, 09:00:00 AM: Shrimp & Scallop Etouffee

A spicy Cajun sauce "smothering" shrimp and scallops on a bed of white rice. /me drools

Ingredients

1/3 cup oil (extra virgin olive oil for my healthier version)
1/3 all purpose flour
1 cup chicken stock (shrimp stock would be ideal but takes too much work imo)
1 to 2 tsp of salt
1/2 tsp black pepper
1/2 tsp thyme
1/4 to 1/2 tsp ground red pepper (cayenne - add more or less depending on how spicy you want it)
1 bay leaf
1/2 green pepper
1 or 2 stalks of celery
1/2 onion

12 medium to large shrimp
4 medium to large scallops
white rice... mmm mmm

To make the roux, heat the oil over medium heat then add flour. Stir constantly until your roux reaches a milk chocolate color. (be careful not to burn the roux or yourself!) Remove from heat and keep stirring for a few minutes as it is still very hot and could burn. Set roux aside and start the rice. Stir the roux periodically as you continue preparations. Dice the green pepper, celery and onion - you want about equal portions of each, a little excess onion doesn't suck. Bring chicken stock to a boil then add roux (which will now be dark chocolate in appearance). Return to a boil while stirring, this will thicken quite a bit - don't panic, the veggies bring a lot of water with them. Add diced veggies and spices, reduce heat and cover. Simmer and stir until onions are clear. I like to pan fry the scallops in a bit of olive oil for a few minutes then set aside as this removes a lot of liquid from them. Add shrimp to sauce, stir/cover/simmer a few minutes. Add scallops, stir/cover/simmer a few more minutes until shrimp and scallops are cooked. Serve over a bed white rice.