Cooking With ~Xilef~ Recipe 2

[Xilef]

Cooking With ~Xilef~
Recipe 2
Go to recipe 1
Cooking with Xilef shows how easy it is to make the perfect dish that satisfies every corner of your tongue. I will be cooking this dish and rating it on it's ease of cooking, the after mess, presentation and ofcourse, taste. After cooking this I will take photos and post them here.

Dish to be review
Basic but tastey onion rings!

Preparation time
Less than 60 mins

Cooking time
1+ hours

Notes
This is a simple (but very messy!) onion ring recipe.

Ingredients
For the batter
Any kind of flour
Milk
2 Eggs
For the onions
Onions!
Any kind of cooking oil

Method
1. Pour about 1cm deep cooking oil into a saucepan, make sure the saucepan is big enough for atleast 2 onion rings to cook in to make it faster, turn on the saucepan at a high level
2. Get any kind of mixing bowl or anything to hold the batter it, put a cup of the flour in, a cup of the milk and the two eggs, mix it with a wisk until smooth but slightly thick, not too watery, not lumpy, about the same consistancy as cake mixture, add more flour to thicken the mixture, more milk to make it moist, try to get the balance.
3. Peel an onion, do not take off the top or bottom of the onion, this makes it easier to cut the rings, using a knife cut the rings to any thickness you want them to be, about the width of your little finger is usually good!
4. Turn the saucepan's heat down to a lower level as it is probably hot enough already (The oil should be very slightly bubbling)
5. Take the cut up onion, push out the inner rings out of the middle, with washed hands, dip a ring into the batter until it is mostly covered, not completely dripping with batter though, throw the onion into the oil (Takes about 20 seconds to cook one side) remember to turn it over, when it is golden brown pick it out and place it on a plate covered with a kitchen paper towel to soak up the remaining oil, repeat this with all the onion slices.
6. This is a very messy recipe, so it would probably be best if you get someone else to tidy up afterwards, I invited my sexy female friend to clean up my mess, it was so messy she took off most of her clothes (See image below!).
7. Serve up the onion rings, they go best with ketchup, so ask your sexy assistant to squeeze that sweet goodness out onto the dish and enjoy :D

Dish Rating
Ease: 10/10
Tidiness: 1/10
Look: 7/10
Taste: 8/10
Overall: 6.5/10

Photos
http://i45.photobucket.com/albums/f81/x ... ge0014.jpg[/img]
Rings on the kitchen paper towel
http://i45.photobucket.com/albums/f81/x ... ge0005.jpg[/img]
The finished rings!
http://i45.photobucket.com/albums/f81/x ... banned.png[/img]
My assistant cook without most of her clothes (Definately NSFW!)

Comments please  ;D
Note: I didn't really have a topless female assistant, it was a joke

 

[Venetia]

Very tasty looking!

You know if you add in Panko bread crumbs with the flour (a 50/50 mix), you can get a thicker, more pleasing-to-the-eye fry batter.

I recommend canola, grapeseed, or peanut oil -- anything with a high smoking temperature (so it smokes less). That means the rings will be done faster and will be less greasy than with oils like vegetable oil.

Also try adding cayenne pepper and a dash of paprika and allspice (yes, allspice) to the batter beforehand for zesty kick.

In the past, I also have made a very tasty hollandaise/whiskey mustard sauce for a bloomin' onion (basically, a giant fried onion cut into segments instead of rings) before, using that srirachi(sp?) hot paste you can find the the thai section of the supermarket. Freaking tasty as hell. Mix 2 parts mustard to 1.5 parts hollandaise, plus .25 parts hot paste. Much tastier than ketchup

Great snacking food for watching the game, or kicking back with friends.

:3 I love recipes

 

[Grathea]

Is this sort of like a recipe place?
Well then.

Spoiler: Gratheo's Nasi Goreng

What is it?: Tasty fried rice from SE Asia.
Prep Time: Honestly? I don't know. However long it takes you to get all the ingredients. Rice should be steamed the day before, though.
Cooking Time: Again, not sure. An hour-ish?
Notes: Fucking awesome.

Gratheo’s Nasi Goreng

Required:
500g rice (adjust as needed)
500ml water (adjust as needed)
3 shallots
3 cloves garlic
Sweet soy sauce
2 large red chili peppers
1 chicken breast
3 spring onions
1 egg
Cooking oil
Fried tempeh (optional)
Sambal sauce (if you can get it)
Wok
Wooden spoon

This recipe is best started off the night before. Steam the rice in the water until cooked. If you don’t have a rice cooker, boil the rice. Set this aside for at least two or three hours. At least twelve is best, though.
You’re going to be doing a lot of stirring in this recipe, so it’s a good idea to do all the chopping beforehand.
Slice small circles from the green onions. Finely chop the shallots. Crush the garlic. These three will make the start of the dish.
Cut the chicken breast into small pieces - about the size of your thumb.
Slice the chili peppers into small, thin strips. Don’t get rid of the seeds - they’re responsible for the spice. If you’re using the tempeh, either cut it into small cubes or julienned strips.
Now, to actually cook.
Add a good splash of cooking oil to your wok. (You do have a wok, right? Right?) When it begins to steam, toss in the shallots, garlic and spring onions. Let these cook until you can easily smell their aroma. Now, add the chunks of chicken. Keep stirring constantly until the all the chicken is cooked and a nice color and texture.
Now the rice. Add in the rice you made before, and maybe a glug of oil as well to help coat everything. Stir until rice starts to change color and brown.
This is going to be quick. Add the egg, and as soon as it's in, it begins to fry, so stir everything and break up the egg.
While continually stirring, add the sweet soy sauce. About a teaspoon to a tablespoon worth will do, depending on how much you like soy sauce.
Keep stirring - the rice should be evenly browned. Now add the chili peppers and about half of a teaspoon of sambal sauce. (So as not to offend your delicate Western palates, I’ve reduced the sambal amount significantly. Wimps.) Keep stirring. If you have the fried tempeh, add it now. After about another 2-4 minutes, everything should be ready.
Serve with a fried egg on top.
Notes: Nasi Goreng can be made with whatever you’ve got available, so long as it fits. Everyone ends up developing their own recipe. Don’t be afraid to modify or remove some ingredients. In fact, if you don’t I’ll be a little disappointed in you.

Spoiler: Pancetta Bread

What is it? A delicious appetizer.
Prep Time: Several hours for the bread dough.
Cooking Time: Until loaf is golden brown.

Pancetta Bread
Gratheo

Ingredients:
3 cups flour
3 cups water
2 tsp active dry yeast
2 tsp salt
1.5 tbsp white sugar
150-200 gms pancetta
~150-200 gms shredded cheese (a mixture of cheddar and swiss seems to work well)
Olive oil

Mix together the flour, water, yeast, salt and sugar together in a bread machine to make the dough.
Once the dough is made, separate it into balls roughly one and a half fists in size. Dust these lightly with flour, and let them rise for about 20-30 minutes.
Now, use a standard wine bottle (or rolling pin, if you’re feeling fancy) to flatten each ball out into a rectangle roughly an index finger thick, dusting alternatively with flour and water as you do so. These need a little time to rise, so we’ll start the next step and they should be ready once we’re done.
Heat the oven to 350°F.
In a pan, fry up the pancetta until crispy, then let them cool a little and damp off extra fat with a paper towel while still warm.
Now, sprinkle the grated cheese in the rough center of each loaf-to-be, followed by the pancetta.
Carefully roll the loaves together until they vaguely resemble a baguette shape. To seal the loaves, wet a finger and run it over the cracks.
Make sure that each loaf is sealed tightly, as this is very important.
On a baking tray (a french loaf pan is ideal, but if you don’t have one don’t worry) lightly coat each loaf in olive oil, turning to make sure all of the loaf is covered.
Bake until crust is uniformly golden brown.

Notes:
Feel free to alter this recipe as you see fit by changing the cheeses and meat.

Yeah, I don't often use precise measurements except when doing delicate baking. It's better that way, honestly. Kind of like the Naked Chef.
Mmm... naked chef. (Or is that Venny's line?)

 

[Xilef]

No gratheo, this is my recipe place :-/

Sadly Ven I am alergic to nuts so the peanut oil is a no go for me, grapeseed yay, I'll try out the panko cumbs though, once I find out what they are.

 

[Venetia]

I don't see why General Discussion couldn't harbor other peoples' recipes from time to time. Especially since I love food.

Gratheo if you wanna post a new topic with recipes go ahead. Just make sure to include pics. That makes it more interesting than a cooking.com entry XD

@Xilef:
Panko bread crumbs are the culinary choice for breadcrumbs. They're made from high-quality bread and are remarkably small and similar in shape. They originate from Japan. They're fairly easy to find in supermarkets, I think a few other brands are selling Panko too--basically it's defined as being made from bread without crusts, ground very fine, rolled individually in water, then dried. If you can't find Panko you can use regular bread crumbs but the product won't be as high of a quality since other crumbs are more liquid-soluble.

http://en.wikipedia.org/wiki/Panko

(like I said I love food so I cook all the time :P).

 

[Clizzz]

As I have said before. Venetia's some kind of Omniscient Being capable of understanding everything. Never have I come across someone so knowledgeable about everything at such a young age ... You sure your not a senior?

The Onion Rings look good, you guys are making my Eggplant Parmesan and Bowtie Pasta look like kid's toys ...  ... I feel so inadequate.

 

[Venetia]

As I have said before. Venetia's some kind of Omniscient Being capable of understanding everything. Never have I come across someone so knowledgeable about everything at such a young age ... You sure your not a senior?

I didn't have friends growing up, so my friends were the encyclopedia and the dictionary. Books, mind you, this is speaking of a time when the internet was a clunky, horrendously expensive thing, with an impossibly LOUD connection, which was mostly just a BBS for universities XD.

Humorously, I did terribly in high school, grades-wise. Although that was mostly due to the fact that I'd generally be absent half the year and I think I averaged about 4 hours of homework a year, despite my being assigned about 4 hours a night XD.

Don't slack off and be an underachiever, like me, kids :P.

[/offtopic]

 

[Mega Flare]

I dont want to be rude... but those are the most gross looking onion rings I have ever seen In my life... now i think i will never have an onion ring again T.T

 

[Anonymous]

I dont want to be rude...

Then don't post?

They look lovely, sweetie

 

[Mega Flare]

see this is how THEY SHOULD look like
http://jasu.files.wordpress.com/2007/03/onion-rings.jpg[/img]

 

[bedi nik bzez emak]

;D

 

[Astromech]

Xilef's have much more breading, the best part!

 

[Aepriz]

awsome xilef's second cooking cours :p man why didn't i saw this before i was waiting for this  :wink:

 

[Xilef]

Oh! How your grammar has confused my brain so!
It's nice that you all like my relatively simple recipes.
Onion Rings with loads of batter > Batter with loads of onion

 

[sharksweetheart]

I skipped straight to the pictures and thought it was some kind of fetus.

 

[Airose]

Xilef, dude, I almost tried to eat my screen, man they are some tasty lookin onion rings.

Megaflare, what? they look cheap and nasty, ewwwwwww.

Cheap and Nasty vs Homemade Fetus looking rings.. I unno I have an iron stomach, I'd try it.

 

[JakeyZombie]

I skipped straight to the pictures and thought it was some kind of fetus.

 

[Airose]

.. damn shark beat me to it. Ah well, she's right.