I don't know how to cook

The Core RPGC Main Forum
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First of all, I just wanted to say that fish are animals too, and you aren’t a vegitarian if you eat fish or chicken, damnit!

Okay, I do not know how to cook, BUT I can tell you so far as WHAT to eat, since you seem to be worrying about your health.

Avoid shrimp and other shellfish (scallops, et cetera). Even though it tastes good, they have some of the highest cholesterol values of anything you could possibly eat. A 3 oz serving has about 166 grams of cholesterol, which is more than half the amount you need per DAY. Try to only eat red meat once a month, if that- it is one of the most unhealthy things you can eat.

You do not need nearly as much protein as you think. Trust me. You only need to eat like… one or two things high in protein a day to satisfy the daily requirements. Any excess protein you eat will just turn into carbohydrates (which is one of many reasons the Atkin’s diet is stupid).

The diet that I’m currently looking at is the Mediterranean diet, which actually works, unlike many diets. Those who come from east of the Mediterranean sea tend have less instances of heart disease and obesity than anywhere in the world (excepting places that are starving, I am sure).

http://www.oldwayspt.org/pyramids/med/p_med.html

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You and me both. I fry everything. I can bake though.

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Those are both cooking methods. =p

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Oh, poo on you. Someone was bound to make a porno joke after what eden said; I just wanted to be the first. :stuck_out_tongue:

I’d say definitely pick up a cook book and maybe some of those “learn-to” type books.

Oh man, french toast. Try this out:

1/2 cup milk (I use 2%)
4 eggs
1/8 t. cinnamon
1/8 t. vanilla extract

Whisk all of that together and then dip slices of french bread (italian works too, but avoid processed loaves as they’re too…shitty for this). Put some butter (and by some I mean yellow death levels) in a frying pan. Place dipped slices in pan and cook on medium or medium-hi (depending on your sotve) until golden brown. Cover in syrup and enjoy. Nice and simple, and hella good to boot. :slight_smile:

With meats, it usually takes me a few times of cooking that particular cut/type of meat to figure out how long to cook it til it’s to the point where it rocks. But, like someone else already said, ask your mom. She can give you hands-on instruction that you’re not gonna get on a message board. :wink:

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Well, I don’t know how to cook much myself, but heres a recipe for some delicious flan:
Ingredients:

½ cup brown sugar plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 ½ to 2 quart baking dish.

  2. Cook ½ cup of the brown sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled wooden spoon, until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.

  3. Gently but thoroughly whisk together the eggs, egg yolks, and the remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in the milk and vanilla. Pour the custard mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.

  4. Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven. Cool in the water bath, then remove baking dish from water bath and refrigerate for at least 1 hour or up to 8 hours.

  5. Before serving, run a sharp knife around the edge of the flan to release it. Place a large rimmed serving plate over the baking dish and, using both hands, invert both dishes so that the flan and the liquid sauce unmold onto the platter. Refrigerate again until serving time.

Serves 8.Helpful Hints
You can also make this flan in individual 8-ounce ramekins, in which case the baking time would be reduced by about 10 minutes.

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For the record, I am not Los Lonely Lola and I will get married, damnit! I will get someone who can cook for me wriggles eyebrows to all the guys who have replied so far so I don’t have to put up with this rice nonsense. And I will have more than six cats, thank you very much!!

And I’m not implying that I want to be a vegetarian. I just want to cut down on my meat intake.

I will reply to everyone’s good fortunes later, as I have to go to work now with my tv dinners since I ate the KFC lunch yesterday ha ha.

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  1. Boil water
  2. Throw food in
  3. Wait an hour
  4. Drink
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That’s disgusting, darling.

Enough about Rice, since you will probably use the microwave method anyway.

Yeah since I still don’t understand what i did wrong last night ;_; I didn’t put the lid on so maybe that’s why it came out uncooked and hard…

On the other hand, if you want a lighter sauce, a simple cheese sauce with chicken (marinade the chicken with red wine if you like it that way) makes a simple to make meal that tastes good AND stores well for later

That sounds really good. Just how would I make the cheese sauce?

With a thin fillet, the objective is to crispify the outside of the fillet without overcooking the fish (it tends to fall apart!). As such, a high heat (about 80% heat) is used. Be careful if you are using butter at this heat, it has a tendancy to burn and ruin your meal. Just cook awaya and flip the fillet over every few mins. Its better to flip too often than not enough, you should be able to see the fish flesyh go a glorious white as it cooks, once that gets about 2/6’s of the way through the fillet, it is a good time to flip it over.

You are my savior man weeps at your feet Easy instructions! I can so do that!!

How the hell do you cook rice? steam it.

What is steaming rice…? hides

Do you have any easy meal ideas that doesn’t require a lot of time and effort? um, mac and cheese? haha

I am the mac and cheese girl :stuck_out_tongue:

For seafood, I sometimes buy a package of calimari rings, and fry them up.

I ordered them at the chinese restaurant across the street; they looked like onion rings. I enjoyed them even if they were a bit rubbery…

You’ll want the chicken breast nice and flat. Pound it with a meat tenderizer if you have one. When you’re done that, put a few slices of salami and mozzerella (not too thick) on top of the chicken. Lay a pepperoncini or two shortways across the chicken, then roll the chicken up with the salami, cheese, and pepper inside. Use a toothpick to make the keep chicken hold shape.

that sounds awesome, minus the vegetables. if the pepperoncini used for flavour? I wouldn’t put that in. If it is, then what is something else I could use? I’m sure it would taste good with just the cheese and chicken…

One suggestion, don’t be afraid to mess something up. Try new stuff, experiment.

PLEASE, you’re talking to the girl that can’t even make a frigging grill cheese ;_;

Try to only eat red meat once a month, if that- it is one of the most unhealthy things you can eat.

Oh really? I just had someone tell me that red meat was better than white meat. Uh oh :frowning:

You do not need nearly as much protein as you think. Trust me. You only need to eat like… one or two things high in protein a day to satisfy the daily requirements.

Yeah I know, my problem is that I eat too much right now, eek.

You and me both. I fry everything. I can bake though.

Let’s get married, dear.

I’d say definitely pick up a cook book and maybe some of those “learn-to” type books.

I think I will; something with easy recipes for beginners with big pretty pictures. i love looking at cookbooks provided that they have the VISUALS.

Well, I don’t know how to cook much myself, but heres a recipe for some delicious flan

Flan? The gelatin monster from FF8? I don’t know what flan is.

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in order to steam rice you need to put the lid on the pan after doing all the boiling and stuff before hand.

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That post of BMO was about the simplest soup/tea recipe, Eva. I can’t see how it’s disgusting.

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A GIRL WHO DOESN’T KNOW HOW TO COOK? BUT I THOUGHT ALL WOMEN WERE IN THE KITCHEN 24/7??? WHAT THE HELL MAN!

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I was going to post something like that but then I thought that ye olde interrealm be a grave matter

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If you can’t put rice into a pot of boiling water properly, you’re in more trouble than I thought.

And I’m with Shalcar. Fuck the rice-cooker bullshit. All you really need is a pot, a frying pan, the ingredients, and a heat source, and you can make almost ANYTHING. A casserole dish helps for the more intricate meals. I’d tell you one of my favourite casseroles, but it’s heavy on beef.

I agree with the person who mentioned seaweed. They use it in miso soup, which I’ve only actually had once. It’s an acquired taste though, and I know nothing about preparing it. It’s probably more convenient to get at a restaurant than to make it yourself.

Calamari is something that people like pretending to enjoy. In reality it’s rubbery and disgusting and knowing you, I’d stay far away from it. It’s exotic, but food should be kept simple imo. What I do recommend is CRAB. Crab is something I definately wish I could eat more often. I also like shrimp, but they’re hard-shelled and I think you said you wanted to stay away from that.

Pasta is all basically the same. For tomato-sauce-based pasta, your secret weapon is cheese. Get a block of it, slice it up, put it on top, and let it melt. This stupidly easy thing to do has turned what I’d consider “decent” pasta into astronomically good pasta on more than one occasion.

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And this person is in the internet, so “she” can’t be a girl.

Hades, what does seaweed taste like?

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Bah, I didn’t mean to imply that frying fish was the same as BBQ’ing it! Jeez :stuck_out_tongue:

What I meant was the art of knowing when the meats are ready for consumption in both methods is almost the same!

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Okay. Good. I wasn’t sure how bastardized your Aussie BBQ is. When you start mentioning it near frying, I get really worried. :stuck_out_tongue:

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OH MY GOD MY MIND WAS JUST <i>BLOWN!!!</i>

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CALM DOWN EVERYONE JUST CALM DOWN

And Ren BMO ALWAYS means something else than the norm.

And the water level MATTERS Hades. Ass!

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this thread is SO WACKY!!! what craziness will happen next???

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you’re gonna get my thread closed and then I’ll starve. is this what you want?