Cooking thread

Here is a somewhat simple cookie recipe that tastes really good:
 
Required:  
Obviously an oven :P  
Cookie baking sheet(s); 1-2 for a normal recipe, 2-3 for a doubled recipe  
Preferably an electric mixer; can be mixed by hand with a large spoon  
1-2 large mixing bowl(s)  
Cooling sheets if you want to eat them quickly  
Baking mitt(s)  
Spatula
 
Normal:  
1 cup packed brown sugar  
1/2 cup granulated sugar  
1/2 cup soft butter or margarine  
1/2 cup shortening  
1 teaspoon vanilla extract  
1 egg  
1 teaspoon salt  
1 teaspoon baking soda  
–  
2 1/4 cups all-purpose flour  
6 ounces [ingredient that determines the type of cookie]
 
Doubled:  
2 cups packed brown sugar  
1 cups granulated sugar  
1 cup soft butter or margarine  
1 cup shortening  
2 teaspoons vanilla extract  
2 eggs  
2 teaspoons salt  
2 teaspoons baking soda  
–  
4 1/2 cups all-purpose flour  
12 ounces [ingredient that determines the type of cookie]
 
Directions:  
Preheat oven to 350°F.
 
Beat the italicized ingredients in an electric mixer on medium speed, or mix with a spoon, until they are well-blended. (When you add the shortening, it will be greasy, so when you wash it off, coat the messy object with some flour, and wash it off with water)
 
Mix in the flour until it looks like cookie dough.
 
Mix in the final ingredient until it is well-blended. (This is easy to do by hand)
 
Break the dough into balls and place them on cookie trays. Be sure to somewhat space them apart.
 
Place then in the oven. If they are 1.5-2 inch diameter balls, cook them for 10-12 minutes; if they are 2.5-3 inch diameter balls, I normally cook them for about 25 minutes. (You can use a metal fork or a toothpick to test for completion; prod the cookie, and if a lot of batter is left on the tool, they are probably not done)
 
Remove the cookies from the oven and let them cool somewhat. If you have a cooling tray, when the cookies start to harden, place them on it so that they can cool faster.
 
Done! (You can refrigerate them)
 
_{^{I am not responsible for demon attacks that will occur after this summoning ritual}}

I just found my missing (unofficial) Harry Potter Cookbook while looking for … something else.
 
mmm pumpkin pasties…

Cauliflower, carrot and ciboulette frittata. It turned out very good.
 

I’m turning full-European! AHHHHHHHHHHHH!
 
By that, I mean my favorite breakfast dish now is some grilled wurst with potato-cheese gratin.

We have a cooking thread? I love cooking and making food. ^{%And eating it but I digress.%}

Chard is an underrated vegetable. I’ll tell you how I like to cook it. I saute a couple chopped slices of bacon in olive oil until they begin to turn crisp, then add some minced garlic and cook it only until fragrant. Then I add chopped chard (kale is fine too) and stir it up to keep the garlic from burning. Then I add about a half cup of water, some chicken bouillon, and a couple pinches of red pepper flakes. I put a lid on the pot, lower the heat, and let it cook about 15 minutes. Add some salt and pepper and you have a tasty side dish.

@kleptomage  
I can’t eat bacon.

@Scrabbleman  
From what I’ve heard from you in other threads, you’re Muslim, right? If you’re avoiding pork for religious (or health) reasons, not to worry. There’s lots of other types of bacon made without pork including:
 

@Scrabbleman  

 
Same
 
 
@mjangelvortex
 
Beef bacon! :D

@Anonycat
 
Now that’s a good looking frittata!

When we’re talking drinks, the most prominent dose should be ultimate.
 
This eliminates the need for stirring.

When people put oil in boiling water while cooking pasta, most assume it’s to avoid the pasta from sticking which is partially true.
 
However, the actual reason is not that at all. If your pasta is not completely dry, it won’t stick with each other. The actual reason for putting oil in pasta water is to mitigate bubbles. If you’re like me who cook a lot of pasta, you would know that lots of pasta water plus high heat equals boiling bubbling mess. Putting oil prevents the bubbles from forming, which is useful in the event that you’re multi-tasking like me.
 
I always boil my pasta first before anything else. Putting oil keeps me from making a mess and let’s me prepare the other ingredients as the pasta cooks.

@Scrabbleman  
I always add a little oil too. It helps.
 
Also, when I cook chicken I sprinkle salt over the oil before adding the chicken. This prevents that violent splashing or at least mitigates it depending on the ratio.

@Scrabbleman  
Oil tastes good too.

I’ve heard adding oil to pasta water makes sauces not stick to the pasta as well.

Oil…what about butter?

Today I discovered that an open bag of frozen duchess potatoes turns into a soggy mess if you put it back into the freezer.

I made a Thai salad with peanut butter dressing.

@kleptomage  
Where I go to school they’ve got these Thai noodles with peanut butter in some odd form at this one cafe I like. It’s really a unique taste.

@kleptomage  
Most Southeast Asia countries traditionally use peanut sauces. But I guess that works too.
 
If there is one flavour pattern I like. It is sweet and savoury, with a hint of tanginess and spice

@Cirrus Light  
Noodles in peanut butter sauce is a very heavy dish. I liked the salad for being light and crisp. The peanut dressing went well with cucumbers and red bell pepper.

I was sick last week and I had lots of different types soup but my favorite would definately be my dad’s homemade chicken soup. I need to get his recipe. Mine tastes good but not nearly as good as his.

@mjangelvortex  
Then he reveals that the secret ingredient was nothing, and how if you believed it to be special, it is.
 
Also, kung fu and dragon warrior, yada yada.

The first time I made pizza, I put on way too much sauce, so it got all drippy even after cooking it in the oven.
 
Second time, I used less, and it came out MUCH better!

@mjangelvortex  
A flavorful broth is essential to good soup. It should be made with bones, scraps from the carcass, and the usual vegetables and herbs.