Post by The Sheriff of Piltover on Sept 22, 2013 3:41:02 GMT -5
*Disclaimer: I'll take shots of a recipe the next time I make it.*
Hey all.
Like most of you know already, cooking is one of my passions and hobbies. In this thread, I'll share with you various recipes, big or small, hard or easy (marking them) + Prep times. You can request a recipe for a champion (I'll make one easily) by using this method:
Champion Name = Name
Dish Time = Snack/MainDish/SideDish
Time of Day = (Can choose more than one) PreMorning/Morning/Branch/Lunch/Afternoon/Evening/Midnight/GoToSleep
Food Type = Sandwich/Casserole/Soups/Roasts/ETC(Tell me yourself)
Also feel free to post your own recipes/pictures or comments on how to make. I'll reply quick enough. Your own recipes are welcome too since I always like to learn something new :)
Dictionary:
Teaspoon = Smaller spoon
Tablespoon = Normal spoon
Cooking Pan = A wide, deep pan that can be used both for frying and cooking
DPlate = Deep Plate
Sandwiches
Fizz's Mighty Shark: - Easy
A sandwich made of delicious, affordable fish and some store bought groceries that are usually at home. Delightful combination of ingredients and spices makes the fish great for this sandwich.
Don't let the prep time scare you, its just letting the fish sit.
Prep Time: 1 hour and 30 minutes
Cook Time: 20 minutes max
Assemble Time: 5 minutes max
For three sandwiches.
Ingredients
For the fish:
½ cup vegetable oil
3 tablespoons lemon juice (optional a full lemon sliced to quarters)
3 large Sea-caught Tilapia fishes (Farm born are bad 4 health) about 200 grams each. They should be frozen with at least 20% ice. (Should be written on the wrapping "at least 70-80% fish").
2 large eggs
1 teaspoons dry bazil
1 cup all purpose white flour
1 packed teaspoon of chicken broth powder
¾ teaspoon ground pepper (preferable freshly ground)
For the sandwich:
3 Large Buns, about the size of the fish (I'll make a recipe for buns later on) with sesame (subtly adds taste and crunch).
3 packed tablespoons of Mayo (substitute 4 thousand isles sauce)
3 thin teaspoons of mustard (substitute 3 thin teaspoons of relish)
6 large slices of red tomatoes
3 large lettuce leaves
Onion rings/fine cuts from a small onion
Preparing for the shark (For the Fish ingredients)
Take a large bowl that can contain the three fish about a hour and a half before you want to cook them. In the bowl, gently place the ice covered fish and fill with water until full. Add the lemon (if using) and leave it for a hour or so, checking after a hour regularly to see if the fish is ready. When the fish is ready (thawed) drain the water and leave the fish in the bowl. Cover with aluminium foil and leave for 30 minutes or so outside. (You can now refrigerate the fish, after 30 minutes, and it can be used later. Not recommended more than a day, as it loses texture and taste.)
BURNING a shark (For the Fish ingredients)
First, you need to crack the eggs into a DPlate and whisk (no chunks!)
Dip the fish in the eggs until its all covered to the last end.
Pour the flour, chicken broth powder, dry bazil and ground pepper into a bowl and mix. After that, add the fish and cover every open bit of it with the spiced flour. Don't be afraid to add some extra egg (by hand, don't double coat it!) if it doesn't stick.
Heat a large frying pan over strong fire (Medium-High) and add the oil. After 1 minute, sprinkle some flour with egg. If it bubbles up and makes a slight sound, the oil is hot enough.
Gently place the fish in the hot oil (CAREFULLY HOT OIL HOT OIL!!!) and let it fry for 3-4 minutes until golden brown, then flip it and let it fry for another 2-3 minutes until it achieves the same golden brown colour.
Extract the fish from the oil into a plate with absorbing paper (To absorb access oil).
This fish is ready and it can also be used as the meat portion of a main dish.
THIS IS THE FISH: i.imgur.com/cmc3hrG.jpg?2 (Taken from my *insertcrappyphonemodelhere*)
Assembly Lines (Fort he Sandwich ingredients)
In a small bowl (very small), add the mayo and the mustard (Or thousand isles and relish) and steer thoroughly until it shows a single, unified color.
Cut the bun in half
Spread the mayo/mustard (TTS/relish) over the LOWER half of the bun and place the onions.
Place the fish
Place two thin slices of tomato and the large lettuce leaf (In THAT order).
Repeat for the other two sandwiches.
Congratulations! You made one of my favorite sandwiches! Serve with fries or onion rings in lunch, serve alone at midnight.
Pic from my *insertcrappyphonemodelhere* i.imgur.com/nye8QPv.jpg?1
Hey all.
Like most of you know already, cooking is one of my passions and hobbies. In this thread, I'll share with you various recipes, big or small, hard or easy (marking them) + Prep times. You can request a recipe for a champion (I'll make one easily) by using this method:
Champion Name = Name
Dish Time = Snack/MainDish/SideDish
Time of Day = (Can choose more than one) PreMorning/Morning/Branch/Lunch/Afternoon/Evening/Midnight/GoToSleep
Food Type = Sandwich/Casserole/Soups/Roasts/ETC(Tell me yourself)
Also feel free to post your own recipes/pictures or comments on how to make. I'll reply quick enough. Your own recipes are welcome too since I always like to learn something new :)
Dictionary:
Teaspoon = Smaller spoon
Tablespoon = Normal spoon
Cooking Pan = A wide, deep pan that can be used both for frying and cooking
DPlate = Deep Plate
Sandwiches
Fizz's Mighty Shark: - Easy
A sandwich made of delicious, affordable fish and some store bought groceries that are usually at home. Delightful combination of ingredients and spices makes the fish great for this sandwich.
Don't let the prep time scare you, its just letting the fish sit.
Prep Time: 1 hour and 30 minutes
Cook Time: 20 minutes max
Assemble Time: 5 minutes max
For three sandwiches.
Ingredients
For the fish:
½ cup vegetable oil
3 tablespoons lemon juice (optional a full lemon sliced to quarters)
3 large Sea-caught Tilapia fishes (Farm born are bad 4 health) about 200 grams each. They should be frozen with at least 20% ice. (Should be written on the wrapping "at least 70-80% fish").
2 large eggs
1 teaspoons dry bazil
1 cup all purpose white flour
1 packed teaspoon of chicken broth powder
¾ teaspoon ground pepper (preferable freshly ground)
For the sandwich:
3 Large Buns, about the size of the fish (I'll make a recipe for buns later on) with sesame (subtly adds taste and crunch).
3 packed tablespoons of Mayo (substitute 4 thousand isles sauce)
3 thin teaspoons of mustard (substitute 3 thin teaspoons of relish)
6 large slices of red tomatoes
3 large lettuce leaves
Onion rings/fine cuts from a small onion
Preparing for the shark (For the Fish ingredients)
Take a large bowl that can contain the three fish about a hour and a half before you want to cook them. In the bowl, gently place the ice covered fish and fill with water until full. Add the lemon (if using) and leave it for a hour or so, checking after a hour regularly to see if the fish is ready. When the fish is ready (thawed) drain the water and leave the fish in the bowl. Cover with aluminium foil and leave for 30 minutes or so outside. (You can now refrigerate the fish, after 30 minutes, and it can be used later. Not recommended more than a day, as it loses texture and taste.)
BURNING a shark (For the Fish ingredients)
First, you need to crack the eggs into a DPlate and whisk (no chunks!)
Dip the fish in the eggs until its all covered to the last end.
Pour the flour, chicken broth powder, dry bazil and ground pepper into a bowl and mix. After that, add the fish and cover every open bit of it with the spiced flour. Don't be afraid to add some extra egg (by hand, don't double coat it!) if it doesn't stick.
Heat a large frying pan over strong fire (Medium-High) and add the oil. After 1 minute, sprinkle some flour with egg. If it bubbles up and makes a slight sound, the oil is hot enough.
Gently place the fish in the hot oil (CAREFULLY HOT OIL HOT OIL!!!) and let it fry for 3-4 minutes until golden brown, then flip it and let it fry for another 2-3 minutes until it achieves the same golden brown colour.
Extract the fish from the oil into a plate with absorbing paper (To absorb access oil).
This fish is ready and it can also be used as the meat portion of a main dish.
THIS IS THE FISH: i.imgur.com/cmc3hrG.jpg?2 (Taken from my *insertcrappyphonemodelhere*)
Assembly Lines (Fort he Sandwich ingredients)
In a small bowl (very small), add the mayo and the mustard (Or thousand isles and relish) and steer thoroughly until it shows a single, unified color.
Cut the bun in half
Spread the mayo/mustard (TTS/relish) over the LOWER half of the bun and place the onions.
Place the fish
Place two thin slices of tomato and the large lettuce leaf (In THAT order).
Repeat for the other two sandwiches.
Congratulations! You made one of my favorite sandwiches! Serve with fries or onion rings in lunch, serve alone at midnight.
Pic from my *insertcrappyphonemodelhere* i.imgur.com/nye8QPv.jpg?1
