Extreme Food Storage
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Forum: Food

Some of us cook and all of us eat. This forum is for sharing recipes and tips on cooking. We're all amateurs, so all ideas are welcome.

» Sticky Threads
  1. Sticky Thread Sticky: AO Food and More

    Cooking is definitely an art. I've seen people make the most beautiful cuisines that taste like cardboard. I've also seen dishes that look like afterbirth that tasted phenomenal. The point of eating is to feed yourself. Preparing an art-like meail requires time, experience and comfort. If you visit a restaurant and you are served food that looks unappealing, you'll be hesitant to eat it. Hell, you paid for the meal to be prepared and delivered, it shouldn't look like mud or as if a child threw it together. However, if you receive a less aesthetic plate from a friend, family member or spouse you're less likely to worry about the presentation. The reason why that is should be obvious. If it isn't, then don't worry yourself. Now that the introduction is done, I'll get right to the point. This thread's title is important. You don't need money or magic to turn crap into luxury when it comes to food. As a native Texan I've spent my entire life around the preparation and cooking of food. Keep your stereotypes...

    Started by lazserus‎, Jul 30th, 2007 11:22 PM
    • Replies: 2
    • Views: 1,324
    Aug 2nd, 2007, 3:23 PM Go to last post
» Normal Threads
  1. They're baaaaaack!

    Twinkies bitches! http://www.thedailybeast.com/articles/2013/04/08/twinkies-are-coming-back-the-metropoulous-brothers-on-the-brand.html They're back... In JULY!!!

    Started by Kiehlroy‎, Apr 26th, 2013 3:37 AM
    • Replies: 0
    • Views: 48
    Apr 26th, 2013, 3:37 AM Go to last post
  2. Zimmern for President!!!

    At least he's been around... td7smXRp1yo In the 21at century you just can't rely on the pigeonholed.

    Started by Kiehlroy‎, Jan 31st, 2013 3:03 AM
    • Replies: 0
    • Views: 101
    Jan 31st, 2013, 3:03 AM Go to last post
  3. ¿Molcajetes?

    Anyone have an experience seasoning one of these things? We recently got one and from my research online the seasoning procedure varies wildly and none of the information seems very professional/trustworthy. Ours is definitely not one of the cheap concrete POS's that they usually sell to the tourists. But it is definitely not a smooth basalt. It's a lava rock(could be basalt:dunno:), it's fairly heavy/dense, but still porous. Supposedly they smooth out with time and stop shedding little bits of rock... after generations? If that's the case I can use some power tools. Just curious if anyone has any personal experience. I'll prolly pop on over to the chef talk forums and post there too. Btw, we also have a thai mortar & pestle made of granite and it's a beast! I really don't see the need for the molcajete when the thai does what it does and much better IMO for the same price. Unless you like to make cornmeal, wheat and/or rice flour by hand that is.

    Started by Kiehlroy‎, Jan 14th, 2013 9:42 PM
    • Replies: 0
    • Views: 109
    Jan 14th, 2013, 9:42 PM Go to last post
  4. Chocolate Red Wine. omg

    If you like chocolate and red wine, if you happen to see this anywhere, you have to try it. Tip- open the bottle about 20 minutes or so before you go to drink it, if you can wait that long. Mellows it even more. OMG. I am soooo thankful I can have alcohol and sugar again! YES!

    Started by Nu Kua‎, May 4th, 2012 9:44 PM
    chocovine
    • Replies: 1
    • Views: 370
    Jun 19th, 2012, 9:20 PM Go to last post
  5. Chicken ala King Casserole

    3 tbsp. butter or margarine 3 tbsp. flour 1-1/2 cups chicken broth 2 cups cooked chicken 1 cup peas - if frozen, thaw 2-3 carrots cooked (sliced, diced, julienne or whatever) 2/3 cup mushrooms- optional 1/4 cup onions 1 can refrigerated biscuits

    Started by chanveil‎, Aug 28th, 2011 11:18 PM
    • Replies: 4
    • Views: 870
    Jun 19th, 2012, 9:18 PM Go to last post
  6. School pizza?

    Where do I find this stuff? It was like rectangular crack with cheeze! I've tried 7/11 frozen pizza and it's close but it falls short. The shit was baked on a full-sheet pan, it was usually floppy, it had "sausage", "beef" or "pepperoni" and was likely loaded with crack because I crave that shit all the time and I just can't fucking replicate it. Maybe I should contact DuPont? or 3M? because I just can't figure the fuckin' recipe!!!

    Started by Kiehlroy‎, Jan 13th, 2012 6:03 AM
    • Replies: 6
    • Views: 2,563
    Jun 19th, 2012, 9:15 PM Go to last post
  7. Cheesecake!

    I went to the store for a handful of groceries and decided to get cheesecake ingredients. This stuff will be the death of me I swear. Want some? The recipe is soooo easy and really freaking yummy. Used a recipe off the inter webs.

    Started by sweetvelocity‎, Dec 18th, 2011 9:06 AM
    • Replies: 1
    • Views: 323
    Jun 19th, 2012, 9:09 PM Go to last post
  8. Cauliflower Crust Pizza...

    I know it sounds weird but I am dying to try it. Should be a great alternative to those who are not eating flour for whatever reason. The author notes that while it does not taste like a flour crust pizza, it also does not taste like cauliflower. I like cauliflower anyway but this is good to know in case I want to slip this to my family and see if they can guess the ingredient. My niece posted this to my FB. Website- Eat. Drink. Smile. 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten

    Started by Nu Kua‎, Feb 8th, 2012 9:38 AM
    • Replies: 7
    • Views: 689
    Feb 16th, 2012, 1:18 PM Go to last post
  9. Dehydrating food

    Do any of you dehydrate your food? I got to thinking about it today and canning is very labor intensive along with the cost for jars and the amount of space they take up. But what about dehydrating? Dehydrated food shrinks so it takes up much less space. Major important factor is it is much much lighter. So if i ever needed to hoof it i could carry a decent amount on me. From what I am reading lots of things can be dehydrated. Plus it lasts longer than canned food. So any input on the subject would be much appreciated.

    Started by sweetvelocity‎, Dec 29th, 2011 7:49 PM
    • Replies: 4
    • Views: 432
    Jan 14th, 2012, 9:51 PM Go to last post
  10. Christmas Cookies

    These are perfect when you need something to do with your child(ren) but don't want too many cookies. These are perfect for cutting into fun shapes and decorating, as they don't spread in baking. Recipe adapted from A Pinch of This and That. 1/4 cup sugar 1/4 cup butter 1 egg yolk pinch salt 1/2 teaspoon vanilla extract 1/8 teaspoon almond extract 1/8 teaspoon lemon extract 1/3 cup plus 1 tablespoon flour

    Started by New Wine‎, Dec 13th, 2011 10:06 AM
    • Replies: 1
    • Views: 376
    Dec 24th, 2011, 10:32 AM Go to last post
  11. Creamed potatoes, why you no fluffy?

    I don't get it. I know not to make creamed potatoes with yellow potatoes because rest assured that'll give you gummy potatoes. Usually I make them with Idaho potatoes, the kind people use for baking and fries, and the creamed potatoes are fluffy and good. For big dinners, I always just buy a bag of white potatoes and use those with good results. However, this year at Thanksgiving, the potatoes were heavy, stiff, and gummy, and by the time I was done trying to "fix" them, they'd of made excellent mortar for any bricking project, or perhaps could have been used like plaster to mend holes in a wall. I didn't add anything unique or special. I used what I always use- half and half, butter, salt, pepper. What gives, anybody know? :dunno:

    Started by Nu Kua‎, Dec 1st, 2011 12:01 PM
    creamed potatoes, fluffy potatoes, gummy potatoes, mashed potatoes
    • Replies: 9
    • Views: 605
    Dec 18th, 2011, 9:12 AM Go to last post
  12. Mac and Cheese can bring us together!

    I just found this exchange really cute, not even sure why. Home-made mac and cheese is always on our holiday dinner tables, no matter what the holiday. I didn't grow up with it, but rather my kids started requesting it for special dinners and now it is a staple.

    Started by Nu Kua‎, Nov 29th, 2011 11:06 AM
    • Replies: 8
    • Views: 569
    Dec 1st, 2011, 8:50 PM Go to last post
  13. Hotter Crockpots FYI.

    I just learned this... http://busycooks.about.com/od/crockpots/i/hottercrockpots.htm I was wondering why my ham hocks and beans are boiling on the "Low" setting, I even turned it to "Warm" setting and it was still boiling after fifteen minutes. I've only had this one for a short while but I remember the last one I used for years could be left for like 16 hours with no fear of killing the roast. This newer one would turn it into beef jerky in 4 hours. Fortunately, I do most of my cooking on the stovetop. But the WHOLE POINT of the Crockpot was the safety and convenient timing of a "fire and forget" appliance.

    Started by Kiehlroy‎, Nov 26th, 2011 2:09 AM
    • Replies: 8
    • Views: 711
    Nov 29th, 2011, 3:18 AM Go to last post
  14. What are you eating right now?

    What are you eating right now? I'm eating chocky...mmmmmm...yum:yumyum:

    Started by palerider‎, Feb 6th, 2011 12:32 PM
    7 Pages
    1 2 3 4 5 ... 7
    • Replies: 167
    • Views: 9,965
    Nov 28th, 2011, 5:48 PM Go to last post
  15. I want to make PIZZA!!!

    I feel like pizza today but I haven't worked a solid dough that I'm happy with just yet. Anyone have a solid, "tired and true" dough for me???

    Started by Kiehlroy‎, Nov 13th, 2011 6:42 AM
    • Replies: 2
    • Views: 505
    Nov 13th, 2011, 3:33 PM Go to last post
  16. What the hell is so great about the McRib sandwich?

    I've never had one, to my knowledge (maybe as a kid in the 90s, but I don't remember), so those of you who have, please enlighten us ignorant folk. What is so great about this nearly legendary sandwich? http://news.yahoo.com/s/yblog_newsroom/20101102/bs_yblog_newsroom/the-mcrib-returns http://www.hamburgercalculus.com/blog/?p=941

    Started by Cartesiantheater‎, Nov 2nd, 2010 5:21 PM
    • Replies: 11
    • Views: 1,927
    Nov 3rd, 2011, 1:12 PM Go to last post
  17. Food Stands in The USA

    I saw this on Dr.CPE's fb page and thought I would share it here. It is a list of a lot of different roadside stalls and pick your own for anyone wanting real nurishment without buying from corporations. http://www.thekitchn.com/thekitchn/farmers-market/fall-favorite-roadside-farm-stands-129286

    Started by Tsunami‎, Oct 15th, 2011 7:39 AM
    • Replies: 1
    • Views: 423
    Nov 3rd, 2011, 1:00 PM Go to last post
  18. D.A.M.N. Fine Foods

    One of the reasons why I do not post as much here anymore is that I have been busy, along with my wife, in trying to turn one of my hobbies into a business. I like to cook; specifically, I like to make food hot. Not so hot that it hurts. Hot and enjoyable and flavourful. So this is me tooting my relatively new company horn. D.A.M.N. Fine Foods. You can look us up on facebook. We currently have five flavours of hot fruit spreads. Cherry Bomb, Rip-Rorin Raspberry, Sizzlin Strawberry, Blueberry Burn, and Smokin Saskatoon. They are great with plain soda crackers and cream cheese. They can be used in many colourful ways, such as Rip-Rorin Raspberry with chicken and ranch dressing in a wrap or perogies and sour cream topped off with Cherry Bomb. Is your mouth watering yet? Or are you staring at the computer screen with your head slanted slightly sideways going ??? hot fruit ??? wtf. Either way, you can order it from Saskmade.ca to satiate your curiosity. They will ship anywhere in the world.

    Started by dcookcan‎, Oct 13th, 2011 12:51 PM
    • Replies: 2
    • Views: 699
    Oct 13th, 2011, 1:50 PM Go to last post
  19. Best fucking carrots

    :humpin: .

    Started by Rabid1‎, Oct 11th, 2011 10:55 PM
    • Replies: 3
    • Views: 913
    Oct 12th, 2011, 10:19 AM Go to last post
  20. Unhappy Arch West, Inventor of Doritos, Dead

    The Washington Post: It's actually an interesting bio on the man! I never thought of the people behind the chip flavors. I never cared much for Dorito's in general, but they are great crushed and sprinkled on chili. :thumbs:

    Started by Nu Kua‎, Sep 26th, 2011 9:37 PM
    arch west, doritos
    • Replies: 7
    • Views: 1,450
    Sep 27th, 2011, 1:44 PM Go to last post

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