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Post InfoTOPIC: I'm back
Posted By: Dragonmaster

Posted On: May 6, 2004
Views: 1268
I'm back

Is it safe to come out yet? LOL I'm glad he/she's gone. I've been here everyday just to check. He did a bad impreshion of Dave and a few others and then quit. I think that I must know this person. They got me so close. Most likley a joke by my little brother or someone that I ****ed off in CA class.

I'm going to finals now, wish me luck. (bakery final)


Posted By: Beerliquor

Posted On: May 6, 2004
Views: 1260
RE: I'm back

Dude! Glad your back, since this week's poll is pretty dead, I think this would be a great week to ask you this...do you know how to make a good egg drop soup? My boyfriend loves it. I made some the other night and added cornstarch even though the recipe didn't call for it, which I think was a good move. Do you know it restaurants normally put cornstarch in it? It just seemed too runny without it...

Good luck on the bakery final! What are you baking?


Posted By: Dragonmaster

Posted On: May 6, 2004
Views: 1233
RE: RE: I'm back

No, a lot of people add cornstarch. I have 2 reciepes for Egg Drop Soup. An American version and a more traditional verson. Egg Drop soup is basicly a chicken soup with a beaten egg added.

Chicken Egg Drop Soup

1 Cup cooked chicken, diced
4 Cups Chicken Broth
2 Cups water
2 Eggs, beaten
3 Tablespoons grated Romano cheese
2 Tablespoons fresh parsley, chopped
Freshly ground black pepper

Bring the chicken broth and water to a boil in a sauce pan. Add the chicken and simmer.

Add the grated Romano cheese to the eggs. Beat to blend well. Add ½ cup of the hot broth to the eggs and cheese mixture. Beat until mixed. Add the mixture to the sauce pan and stir.

Add the parsley and black pepper. Simmer the soup for 10 minutes and serve hot.

Serves 4 - 6 (depending on bowls and appetite :-)


Traditional verson

3 cups chicken stock
2 eggs -- beaten well
5 spinach leaves

Put chicken stock in a saucepan. Cook over medium-high heat until it boils. Dribble egg slowly into boiling stock while stirring constantly. (For or spoon is preferable to a whisk.) Slice spinach to strips. Add spinach. Heat thoroughly. Serve hot.



Remember, you can add or take away what you want. Thats the great thing about cooking. I tend to like mine with a dash of Texas Pete and some chillie pouder.



Posted By: Dragonmaster

Posted On: May 6, 2004
Views: 1232
RE: I'm back

For the final I had to make a Puff Pastery Danish from scratch. It had a simple fruit filling. For presentation I boiled the filling I made with some sugar till it was soft and put into a blender. The now liquid goodness had a few shots of Rum added to it. I pooled this on the plate and placed the pastery onto it. Dusted the whole thing with 10x sugar and when presented I poured some cream over the pastery.

I also hade to make a Chocolate Soufle Creps. They are just Chocolate Creps with a chocolate merangue filling roled up and baked till the creps puff up some. They are served with a Chocolate sauce made with Chocolate and Strawberry brandy. Nice.

Other things fixed by the others -

Apple Pie
Peanut butter cookies (he was so lucky, lol)
Cream puffs
Hala (not shure on spelling)
Rye bread


Yay, I got a 100% Thats better than last semester.


Posted By: DT

Posted On: May 7, 2004
Views: 1219
RE: I'm back

Welcome back. Was the whole prosedure needed? I mean, you could have made that shorter. ;l To make egg drop soup you get chicken broth and blow your nose in it. ;l

oh, and you now suck.


Posted By: medication man

Posted On: May 7, 2004
Views: 1216
RE: I'm back

oh sh*t. why couldn't you just stay away?


Posted By: haha

Posted On: May 7, 2004
Views: 1207
RE: I'm back

You got those recipies on line, thought you taught them but you just kinda copy pasted....
i.e. http://virtualvittles.com/eggdrop.


Posted By: Matt

Posted On: May 7, 2004
Views: 1201
RE: I'm back

haha whats really funny is that you have such a boring life that you actually went online to find the recipe that dragonmaster posted. Thats sad. At least give him some credit that he's trying to help someone.


Posted By: Matt

Posted On: May 7, 2004
Views: 1200
RE: I'm back

cock


Posted By: haha

Posted On: May 7, 2004
Views: 1197
RE: I'm back

Matt, got an odd facination with cock? I was just saying something I found out, cause I actually looked for the recipie long ago, I can't cook for ****, but thx for that nice guess, ass.


Posted By: Dragonmaster

Posted On: May 7, 2004
Views: 1195
RE: I'm back

The address you gave isn't real, and how many resipies do you think there are for egg drop soup?

They are all basic, with a few things added once in a while.

I do try to help if I can. If anyone has any questions just ask me. I'll do my best.


Posted By: haha

Posted On: May 7, 2004
Views: 1191
RE: I'm back

dragon, it is real put it in google your words were exact to those on the website, lets not play games thx, im not bieng mean, it was a nice thing to do, I just doubt your actually a chef or trying to become one.


Posted By: BakaKage

Posted On: May 7, 2004
Views: 1189
RE: I'm back

Hey DM, what tips you got for cooking cheap steak? I like steak...naturally...but im always stuck getting the low grade $1.49/lb crap. And i dont have much in the way of spices either. Currently ill tenderize it and add a little bit of soy sauce before cooking, but its just not enough most of the time. What tips can you give me for cooking this? (plus i dont like to waste much time when im hungry)


Posted By: Dragonmaster

Posted On: May 8, 2004
Views: 1182
RE: I'm back

Cheap steak. Thats a good one. I have two favorite ways of cooking it. I live in a dorm room so I have to buy the cheap stuff or it gets stolen.

First way,

In a skillet fry it up. Simmple so far right. Just salt and pepper and fry. Ok, now the hard part. Make some instant gravy. Pour the gravy in the pan with the steak and let it simmer (barly bubbling) for 2 hours.

The second way,

This is better, just put the steak, and some canned beef broth into a Crok Pot. Their cheap and odds are you have one already. Just dump everything in and let it go for 6 hours or more. I just dump everything in and turn it on then when I get back from work I have a real meal waiting for me. You can cut up some potatos and carrots for a stew of you want.


Posted By: Dragonmaster

Posted On: May 8, 2004
Views: 1177
RE: I'm back

And as a said, how many resipies do you think there are for egg drop soup. The ingredients and prosedeure are mostly the same on every ressipie. I consed that there may be an online version to what I typed, but I didn't get it online. Sorry to bust your bubble. Even if I did, whats the big deal, it's not like I tryed to say that it's my own personal, coppywritted, don't use it unless you get permisson ressipie.

And I don't care if you beleve that I am in Chef training. Cince you seem to like to go out of your way to discredit people you could look up some Register Herald newspaper and see me in it once and a while. Sometimes they will have me in there with Chef Michell. The paper is based out of Beckley, West Virgina.


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