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College cooking thread |
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evillepaintball 
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Using other people’s accounts isn’t nice Joined: 08 March 2005 Location: United States Status: Offline Points: 4765 |
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 Topic: College cooking threadPosted: 21 February 2013 at 1:51pm |
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The final step is to take leftovers to the office the next day.
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deadeye007
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Posted: 21 February 2013 at 1:29pm |
You left out one step. |
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Face it guys, common sense is a form of wealth and we're surrounded by poverty.-Strato
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little devil
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Posted: 21 February 2013 at 12:48pm |
2-3lb eye of round roast
Garlic
Potatoes, whole.
salt and pep
half cup of water
table spoon Flour
pinch Steak spice
2 slices of toast
Throw the roast and potatoes and garlic into the pot in the morning , sprinkle salt and pep. Turn it to low. Come back hours later/after work. Take out roast and potatoes. Mix water and flour add it to the roast beef drippings, add steak spice if desired, making the gravy. Mash potaoes that have been sitting in the juice and garlic all day.
Build like evilles.
Same meal, Easy as heck to make and you save yourself from all that processed food. Edited by little devil - 21 February 2013 at 12:49pm |
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evillepaintball
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Posted: 21 February 2013 at 11:33am |
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Super easy recipe:
Ingredients: 1 pack of sliced roast beef (carvingboard style is best) - heated in a skillet 1 pack instant mashed potatoes - made according to directions 1 can beef gravy - heat it in a pot 2 slices of toast put the toast on a plate. Put the beef on the toast. Put the potatoes on the beef. Put the gravy on the potatoes. Eat it.
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little devil
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Posted: 21 February 2013 at 10:37am |
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Saw this yesterday and darn does it look deadly and easy, not healthy. But prob tastes amazing.
I'm trying to get back into healthy cooking. More veg, less carbs and meat.
Olive oil, garlic, onions, mushrooms, spices and herbs to your liking, peppers, spinach, baby bok choy, zuchinni.... ALL OF THE VEG! Hand full of wheat pasta. Some cholula or siracha and I'm golden. To me thats a solid stirfry thats healthy and easy as anything. Throw some salad shrimp in for protein. Cheap and you can make it fresh everynight in under 30min.
Sub pasta for rice, shrimp for a chunked chicken breast. I cut my veg to suit the pasta or rice. Rice- chopped finely, penne more of a chunked chop, fetticine or spaghetti thin sliced and long. Makes the dish look better and easier to pick up with the fork I find.
When buying kitchen ware look for things with multiple purposes. My panini grill works as a george forman and a flat grill. My submersable blender works as a wisk and a chopper. Saves money on tools and space in the kitchen.
Woks and slow cookers are amazing for large groups or to seperate and freeze portions for the next few days/ weeks.
Homemade soups and salad dressings are easy, fresh and tasty. Homemade veg stock as a sub for store bought beef and chicken will cut down loads of salt and is as easy as anything.
Cooking before the internet would of been a lot harder. Now you can reference almost any recipe out there to get the basic idea of how to do it. But just like anything you build yourself up.
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evillepaintball
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Posted: 21 February 2013 at 3:50am |
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Salmon patties. Open can, make patties, fry in olive oil, top with lemon juice or creole seasoning.
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__sneaky__
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Posted: 21 February 2013 at 1:08am |
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I can make basic pasta. Usually.
Any recommendations on other easy dishes to try?
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"I AM a crossdresser." -Reb Cpl
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stratoaxe
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Posted: 20 February 2013 at 12:44am |
It's really just a matter of following a recipe. The internet is full of terrific recipes, and if you start slow you'll get the hang of it pretty fast. It's equal parts paying attention and creativity  I started with pasta and worked my way up-though I still can't bake if my life depended on it. Someday I'll cook like Tallen  Oh, and what tallen said about seasoning-keeping some good premixed seasonings around will save your life. I keep a big thing of Tony Chachere's on hand at all times and throw it on everything. Good seasoning is mostly what separates just okay food from really good food. Edited by stratoaxe - 20 February 2013 at 12:45am |
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__sneaky__
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Posted: 20 February 2013 at 12:40am |
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I really do wish I could cook better. I was never exposed to much of it as a kid - my mom wasn't exactly a prime chef. I really don't even know where to start when it comes to learning how.
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"I AM a crossdresser." -Reb Cpl
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stratoaxe
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Posted: 19 February 2013 at 8:06pm |
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Here's a tip from a fellow college person-buy a wok. First off, do what tallen said and buy a rice cooker. I DETEST cooking rice, but here lately I've got to where I try to throw some in the rice cooker the night before and set it on a timer. Then you just store a large amount of rice in the fridge so you can fry it when you want. I can't speak for healthy, but it's easy to make fried rice with fresh ingredients that tastes just like what you eat in Chinese places. Plus, wok's are easy clean, easy cook, and for me, there's only one temp setting to worry about-high. Especially on an electric stove like mine, you just crank the burner all the way up and go to town. It makes cooking fun, and since it's really more of a dry type thing you'll spend less calories on sauces and more just experimenting with meats and veggies. |
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tallen702
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Posted: 19 February 2013 at 10:40am |
That's the world's easiest stove! Once you realize that "High" = hotter than Hades on a summer day and that for most cooking, you should rely on a setting of 5-6 for the burners, it's a great stove! Goya Adobo Seasoning will make anything taste better. Lawrey's Seasoning Salt will do the same. When all else fails, Blackening Seasoning will make it easy to get down Frozen veggies (especially the "steam in bag w/ sauce" variety are your friend Invest in a cheap rice cooker. It makes putting a decent starch on the plate a snap. It'll work with short grain, long grain, and converted varieties just fine. Get a digital instant reading thermometer. Steak: Cook to 130-135*F for perfection Ground Beef: Alway go at least 145*F but 155*F is safest Chicken: 165*F means it's done, try to keep it just there, otherwise it'll go dry Pork: 145*F unless it's ground, then it's 155*F. Again, it'll go dry if you go to high. Fish: 135*F unless you're dealing with good tuna, then just sear it on each side. |
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<Removed overly wide sig. Tsk, you know better.>
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SSOK
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Posted: 18 February 2013 at 10:54pm |
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Tallen, I have a stove and such available. I actually have the same stove that you do, and I hate the thing.
USAF, my crap diet is abseloutely my own fault. I'm not on here to whine about my diet, I am just admitting I'm beyond hope
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usafpilot07
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Posted: 18 February 2013 at 9:57pm |
If you're using your george formeman, a crap diet is no ones fault but your own. Grilled or baked chicken and frozen veggies is super cheap/easy.
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Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo
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tallen702
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Posted: 18 February 2013 at 9:50pm |
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SSOK, what cooking methods do you have available to you? Just the Foreman Grill and Mic? Or do you have a real stove/hotplate available?
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<Removed overly wide sig. Tsk, you know better.>
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SSOK
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Posted: 18 February 2013 at 9:32pm |
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Well, a little update to this thread.
I can't cook for the life of me, and my diet is crap. For beginners, I don't eat breakfast. Secondly, my meals are usually microwaved leftovers from home, hamburgers pan or George Foreman fried, baked hash Browns, chicken breast with light seasoning, and maybe a Taylor ham sandwich mixed in there. Meh. |
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little devil
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Posted: 03 August 2012 at 12:33pm |
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Somthing everyone should try, I ground a 50/50 mix, bacon and beef = amazing.
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Lightningbolt
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Posted: 01 August 2012 at 7:40pm |
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Drop an egg and one piece of cheese to jazz up ramen noodles
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Obonga vs Wrongney-cage fight 2012
Cage fight 2016-Jesse Ventura vs. ? |
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impulse418
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Posted: 01 August 2012 at 5:46pm |
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Why is it hard to cook for 1? I prefer to make large batches, so I can just re-heat for a week.
Crock-Pot is essential. I also like large, deep, electric skillets. Simple stews involving pinto beans, like someone said buy in dry bulk. Potatoes, ham, well whatever you want...... Chili is great in the cooler months, but sometimes I make it in the winter time. I have been trying to get away from foods that contain hydrogenated oil in them. So all my hamburger and tuna helper needs to be given away. |
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Reb Cpl
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Posted: 01 August 2012 at 3:09pm |
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Rice dishes. No refrigeration, and you can throw in just about ANY vegetables or meat and make a stir-fry.
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agentwhale007
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Posted: 01 August 2012 at 12:09pm |
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I've had almost the same thing to eat for the last few weeks during my weight loss streak:
Breakfast is just coffee and a multivitamin. = ~100 calories Lunch is two eggs cooked in just a little bit of non-stick spray, on a tortilla, covered in siracha sauce. = ~500 calories. Snack is one of a variety of 100 calorie packs, usually Chex Mix because it's awesome. Dinner is a romaine salad with grilled chicken and croutons, and an actually measured portion of dressing = ~750 calories. Dessert is a cup of yogurt. = ~120 calories. That puts me at about 1,600 calories a day. I combine that with jogging/walking for a half hour a day, which negates the fact I drink about two or three beers in the evening so I can pretend my life is awesome. I'm a character of repetition. Edited by agentwhale007 - 01 August 2012 at 12:14pm |
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evillepaintball wrote:|
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