Who likes to cook?

Someone posting something about some mexican cornbread....

*Add 1 can of cream corn to your cornbread batter.
*Add ground beef.

NOW you're talking addiction. ;-)

No problem!! Glad you liked it!! It's also really good if you put 1 can of cream of chicken soup with 1 can of mushroom soup then add the little bit of water, 1/2 a cup of shredded chedder, and 1/2 a cup of sour cream. MmmMm

Trust me tho.. the toppers MAKE that dish. If you don't have the toppers, you haven't REALLY had it yet. Keep looking around for them. You'll find them. They will probably be next to those potato sticks that French's makes.

Lindsay

Everyone know.... I *love* cooking.... especially vegetarian stuff, and naked to boot!

Oh I almost forgot. Here's what I made last night. It came out FABULOUS:

Chop up 1/2 a green pepper and 1/3 of an onion. Add to a skillet. Add 1 cup of hot salsa to the skillet. Add 1 can of black beans and 1 can of refried beans. Add 1 teaspoon garlic. Add 1 teaspoon cilantro. Add 1 teaspoon cumin. Stir until mixed & easily spreadable.

Layer the bottom of a casserole pan with the mixture. Add a tortilla. Add a layer of the mixture again. Add a layer of mexican cheese. Add a tortilla. Add a layer of mixture, add cheese, add another tortilla.... anyway, you get the point.

Cover the pan with aluminum foil and bake at 350 for 35 minutes. Emjoy!!

I love to cook. Here's a extremely easy, very fast, really tasty recipe for ya:

Linguine With Garlic Oil and Pancetta

2 tbsp garlic-infused olive oil (it's pretty cheap at supermarkets)
1/2 lb pancetta (cut into 1/2" cubes)
1/2 lb linguine

Preheat oven to 475 degrees. Bring a large saucepan filled with water to a boil, Put the pancetta into a casserole dish (approx 12"x8"), pour the olive oil over it and mix to coat the pancetta. When the water starts boiling add the linguine and at the same time put the casserole dish into the oven. It will take about 10 mins to cook. Take pancetta out of oven, drain pasta and mix together in casserole dish. Top with fresh parsley and a little pepper to taste.

I have this thing for kitchen equipment...

Does anyone have any experience with pressure cookers? Recipies, good brands/models. General advice? I know you can use them to distill alcohol.

Okay, This is a CLASSIC cross cultural breakfast dish that I 'invented'. There isnt anybody in the world that doesnt like this -

THAI INSPIRED COCONUT PANCAKES.

Simply, make your normal pancakes ( I like mine thick, not like a crepe ) and substitute as little or as much of the milk for coconut milk as you dare. Stack 2-3 on a plate, grate some brown palm sugar over the top and squeze half a lime over the top, or if you want to be wanky, squeeze it arround the sides of the pancakes ( or you could even make a lime/palm sugar reduction..might try this later ), garnish with some sprigs of corriander,a kafir lime leaf and slice of lime, if you want to impress ( or repluse, depends on your POV ).

Next week......pan fried swiss brown mushrooms and tempeh on toast, drizzled with Kecap Manis.

[Edited on Jul 18, 2002 by Namaiki]

I started working in kitchen when i was 12, I read cookbooks for fun, I am currently working grill at a place that uses a wood fired grill (oak if your wondering), I love everthing about professional cooking. The heat the cussing, yelling at the top of my lungs 'I need a Runner!" I am a Food Service Warrior.
Recipies are great but you should ALWAYS modify them. I'ts all about the best ingredients you can find. go to the farmers market,buy the freshest stuff you can and go home and use it. If a recipie calls for Roma tomatoes and all they had were organic yellows, fuck it make a yellow marinara.
I would recommend to anybody who likes to cook, the New Professional Chef, it's the text book for the Culinary Institute of America, you can get it at any bookstore, it shows you technique and has a couple hundred recipies to mess with.
I encourage every one to do brave things, go eat runny stinky unpasturized cheese, make your own creme fraiche, confuse people by leaving your cream out for days on your counter then eat it...god i love this shit

Bumping for Spike.

Thanks, Linz... Consider that recipe nabbed
Was the coffee okay? lol
Spike