The BSN Adventures in Cooking Thread

I sometimes like to cook something simple like this



and i also like to bake cookies from time to time



and i'm also pretty good in baking this

I recently got myself a pizza stone. I had to experiment a few times before I got the pizza right, but here's one of my favorite variants:

For the bottom (prepare in the usual way):
*wheat flour (300g, light)
*warm water (150ml, optimum may vary a little depending on the flour, but a little water can make a big difference so be careful)
*olive oil (6 tablespoons, may vary a little)
*dry yeast (one bag of a few grams, nominal capacity 500g of wheat flour)
*a pinch of salt
*a pinch of sugar

For the toppings (spread on pizza in this sequence):
*canned tomato sauce for pizza (200-250g, I use canned sauce, my own attempts to make it haven't been as good so far)
*red paprika, cut into small squares (about 1/2, may vary as preferred, but see below)
*pickled red jalapenos (they come pre-cut in a jar where I live, amount as preferred, I don't weigh them but it should be about 50g)
*garlic (crushed, 5-15 cloves as preferred, I use around 12, which is rather a lot)
*Emmental cheese, grated (100-200g as preferred)
*Oregano (amount as preferred, about 1-2 tablespoons I guess)
*olive oil (about 5-7 tablespoons, may vary)

Baking:
Preheat your oven at the highest possible setting (our ovens don't go higher than 300°C, 250+ works in any case) and heat up the pizza stone in it for about 15 minutes. Then put the prepared pizza on it and leave it in the oven for about 6-12 minutes depending on temperature, how much topping is on the pizza and how crispy you want it. As a rule, a higher temperature and a shorter time is better. You'll have to experiment with the time, I don't know your ovens.

This recipe requires a pizza stone large enough that it just fits into a standard 60cm oven. I have a rectangular one so I can vary the size depending on dough consistency.

Easy-to-make mistakes:
*Too much paprika, tomato sauce or jalapenos. Results in a mushy pizza. Some people like it, I hate it.
*Too little time reserved for heating the stone. The pizza must be put in the oven immediately after it's ready. If the stone isn't hot enough at that point, again, the pizza will get mushy.
*Having made one of the abovementioned mistakes, leaving the pizza in the oven for longer. This results in a bottom that's too dry, possibly even burned, while most likely not solving the original problem.
*Not enough olive oil on the pizza. The oil is what combines the ingredients' taste, with a little contribution from the cheese. It doesn't taste like real pizza if you use too little.

Um....

One thing is certain. I'm sick and tired of your crappy, dirty and low hygiene kitchens!

One of the few things I'll ever agree with you about. Always start and end your cooking with a clean kitchen, even if you're only cooking for yourself. Everyone deserves a clean kitchen. It's worth the effort to pamper yourself.

Hey man never sleep on that PB&J. Sometimes it can be one of the most satisfying things to eat when you’re in the mood. Personally I like it best with raspberry jam. 

frosted :
I've heard they eat fermented fish heads in Alaska. Is that true? If so, that's probably a cooking adventure I can do without

Do not be afraid to buy cheaper cuts of meat and slow cook it. Get the slow cooker going toss in your cheaper cut of meat, add some salza, then near the end add either rice or pasta.

I experiment a lot when cooking, half the time it is a triumph half the time it sucks.

Here is a bizarre spicey sauce that is pretty good but VERY strong and will over power anything if you add too much.

pataks lime pickle

You guys are adorable

Also relevant:



(Bourdain is a Goddamned hero)

Tips for cooking for yourself;

- Brown food tastes better (Mylar effect)

- When sauteing/searing be sure to utilize the Fond (the brown bits in the pan), this is what all classic espagnole sauces are about

- DO NOT overcook seafood/beef/lamb

- DO NOT undercook chicken (use a thermometer 170 degrees farenheit)

- Don't be afraid to adjust a recipe (within reason)

- A little garlic goes a LONG way

- Use dried herbs earlier, fresh herbs at the last second

- Be careful, keep your knife sharp & have the oven waiting for you, rather than you waiting for it to heat up

- Flavors should be BALANCED (Umame)

- Vegetables are incredibly versatile, play around

- Have fun!