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Welcome,
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Welcome to the Dogfight forum!
Tell us and other pilots who you are, what you like and why you became a Dogfight pilot.
We welcome all new members and hope to see you around a lot!
Tell us and other pilots who you are, what you like and why you became a Dogfight pilot.
We welcome all new members and hope to see you around a lot!
TOPIC:
Cooks of Dogfight 9 years 8 months ago #316333
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Wow, Rider, I just saw the top half of that pic at first, . . . and I thought someone had charbroiled a Rottweiler!
   
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Cooks of Dogfight 9 years 7 months ago #319898
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So heres my alltime favorite. My wife got this recipe from my Mom. Its pepperoni bread. Pepproni, and provolone cheese with a butter rub.
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Cooks of Dogfight 9 years 7 months ago #319903
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Kinda, but there is also sausage, and spinach bread. I only like pepperoni bread though.lol
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Cooks of Dogfight 9 years 7 months ago #319927
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looks great bullet! thanks for the contribution. tell your wife she did an A+ job on that
 
so what the heck? rock the discotheque! |
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Cooks of Dogfight 9 years 7 months ago #319933
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She made cake pops last night for my stepsons class. She is stuck. She wants to start either a day care or cake and deserts making business. The pops were yellow cake w oreo crumbs, and choc fudge icing as bonding agent. Then white chocolate shell. Man they were gd and i dont even like whit chocolate. She definitely had a talent. Everything you see is her creation.
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Cooks of Dogfight 9 years 7 months ago #319934
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She made cake pops last night for my stepsons class. She is stuck. She wants to start either a day care or cake and deserts making business. The pops were yellow cake w oreo crumbs, and choc fudge icing as bonding agent. Then white chocolate shell. Man they were gd and i dont even like whit chocolate. She definitely had a talent. Everything you see is her creation. Oh i balled them. She let me help
Lol
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Cooks of Dogfight 9 years 7 months ago #319938
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Bullet
Tell wifey that looks awesome. Little man is gonna have all the girls loving him when they get a load of that. Woo hoo...hopefully one of the girls will slip in a little kiss for one of those if he's lucky  .
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Cooks of Dogfight 9 years 7 months ago #322503
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Part 3 of 3
11. Now change the flatbread side 2-3 times till both sides are little golden in color. 
12. Now pour half spoon vegetable oil and spread it evenly on upper side of flatbread and then change the side. 13. Apply little pressure using flat spatula from upside of flatbread till downside becomes dark brown in color. Remove it from griddle. 
14. Now take a cotton cloth napkin in hand and put the flatbread with dark golden color upside. 
15. Apply little Butter/Ghee to it and squeeze the flatbread from all sides. You will see some folds of the flatbread . 
16. The Laccha Paratha is ready to serve with chutney, pickles, ketchup, curd or with meat or vegetable curries. 
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Cooks of Dogfight 9 years 7 months ago #322505
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Part 2 of 3
6. Apply olive or any other vegetable oil all over the flatbread liberally. 
7. Now starting from the front make a fold from inside out on the pastry board folding back and forth like a paper fan. 
8. Now apply little oil on the resulting folds and stretch and flatten it side by side. Now coil the resulting strip into a round shape. 
9. Now roll this ball evenly to make it 5-6 inch diameter flatbread. 
10. Now move the burner flame to high and put the prepared flatbread on the griddle for 1 minute. 
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Cooks of Dogfight 9 years 7 months ago #322506
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Brief Introduction about Paratha
A paratha is a flatbread that originated in the north of the Indian Subcontinent. It is still quite prevalent in the north of India, where wheat is grown and is the traditional staple of the area. Paratha is an amalgamation of the words parat and atta which literally means layers of cooked dough. Dough is a thick, malleable, sometimes elastic, paste made out of any cereals (grains), leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fats or flavorings. When there are many folds in paratha it’s called Laccha Paratha Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried. Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). 'Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or chesese. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, curd or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea.
Part 1 of 3
Procedure of making Laccha Parantha
1. Knead one cup of wheat flour (for 2or 3 Lachha Partha) with small amount of water to make a fine dough. 
2. Keep it in refrigerator for at least half an hour. 3. Keep Griddle on burner on low heat. 4. Make a big ball (approx. a little smaller than lawn tennis ball) of the prepared dough using little dry wheat flour. 
5. With rolling pin, roll it to into a big flat bread (around 9-10 inch diameter), evenly on the pastry board. 
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Cooks of Dogfight 9 years 7 months ago #322544
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awesome posts blue! thanks for the contribution. this has given me a lot to chew on...literally!
so what the heck? rock the discotheque! |
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Cooks of Dogfight 9 years 5 months ago #330686
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Still tinkering with some vegan recipes. This is my favorite soup, EVER! It's from the "Oh She Glows" cookbook. It's called African Soul Soothing Soup. Interesting recipe that when doubled uses 3 heaping scoops of peanut butter as a broth base. It is yummy!
Mine is on the left, the other is the cookbook picture. 
RIP CRAZYWOLF 
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Cooks of Dogfight 9 years 4 months ago #333272
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lils home made lasagne made with ricotta cheese
lils sour dough bread with chopped apple cinnamon and maple syrup 
my salmon pan seared in lemon/lime/honey/thyme/soy sauce seved with wild rice with herbs and sauteed bell peppers 
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Cooks of Dogfight 9 years 4 months ago #333890
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Hey guys, it might sound a bit weird, but don't knock it until you've tried this . . . .
Shredded Barbecue Chicken with Coleslaw and Cheese Sliders
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Cooks of Dogfight 9 years 2 months ago #338766
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i didnt cook nothing here but i grew the redcurrants and raspberries in the garden this is our first crop after 2 years of them being planted served with vanilla yogurt ice-cream mmmm
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Cooks of Dogfight 9 years 1 month ago #341719
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hello cooks! it has been a while since i've shown you all what i've been up to. i've been working in the restaurant game for 9 months and have had a chance to sweat with some talented cooks and chefs along the way. this photo is probably the nicest plating i've done so far. it was a special request plate so i took an extra bit of care with it.
medium rare sirloin steak on top of mixed roasted vegetables, blistered cherry tomato, sauteed maitake mushroom, shaved parmesan and a demi glace. big yum yum! thanks to you all who have kept this thread going. keep making those tasty dishes and more importantly, keep getting those nice pictures!
so what the heck? rock the discotheque! |
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