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The Open Source Cookbook?
InspectorPraline asks: "I'm currently working on a cookbook that is intended to provide good food at a reasonable price - the kind of stuff you'd make before sitting down for a long coding session, with the occasional idea that would feed a LAN party. I've got some ideas I can put down, but the book would be quite thin, so I thought I'd put the call for submissions to Slashdot. I'm calling it 'The Open Source Cookbook,' and I'd release it under the GFDL, in PDF, ASCII text, and Word formats. Of course, I'd take submissions as comments here or via email. I'd 'publish' the book via the web once I got enough submissions to make the book at least about 40-50 pages in length or 30 recipes (whichever comes last), and as submissions came in I'd update the book. Anyway, I'm asking for submissions for the book, which could be recipes for dinners, lunches, even drinks. Two webpages that will serve as temporary homes for the project can be found here and here, and those addresses list my email as well as some submission guidelines. So, any ideas, folks?" Hey, if you ever wanted to share your favorite dishes with geeks around the world, this might be the way to do it. What great dishes have you prepared?
why not just make a web page with a database full of the recipes... let me log in and customize what recipes i want, and then create my own pdf/ascii/doc of my CUSTOMIZED cookbook?
MARIJUANA, SHROOMS, X: ONLINE?! - E
1 Can of campell's Cream of Potato soup (with 1 can of milk)
1 Can Chunky Baked Potato w/bacon & chives
1 Can Baxter's Potato and Leek soup
Mix it all together, and slow-cook it for about 20 minutes (boil it for at least 5), add salt/pepper to taste!
I have a 250M MealMaster database with about
100,000 recipes if you would like a copy.
I admit that it would be hard to prune it down to 30 recipes. Mealmaster was an old DOS program. We used to collect these through FIDO.
The database is fully searchable with keywords assigned to each recipe. I haven't seen a better recipe database since.
That's my favorite LAN party drink by far....the Red get's you up while the vodka makes the killing oooooh so easy.....
(It's possible to make it about 5% better with real salsa, but the hell with it, I use Pace because I DON'T want to chop for an hour!)
1 large jar Pace brand medium picante sauce (yellow lid, the red lid stuff's too hot even for me!). Use the thick variety for dips if you can find it, as the lime juice makes it drippy otherwise.
2 large (Florida) avocados, ripe so they peal easily.
Celantro, about 1 tablespoon, finely chopped.
Parsley, same quantity (optional, but the celantro is necessary!).
Juice of 2 limes or lemons (use one if you can't find the dip kind of Pace Picante).
Salt, pepper, and red hotsauce, to taste.
Fritos "Scoops" brand chips (no other kind will do!)
Mix Celantro, salt, pepper, hotsauce, and parsley with peeled avocados using a fork, while it is still too chunky add the picante sauce and keep mashing the mixture with a fork. Remember, you can easily add more picante, but it's tough to subtract, so make it for the person who likes "spicy" the least, if you're being polite. This recipe is great to modify slightly, my last batch was "garlic guac" because I had some roasted garlic left over -- delicious. Have fun.
JMR
Try e-gold - (contact me). I'm NOT e-
Here is a photo plus the recipe, in case anyone wants to link to it. It doesn't take much preparation but takes a long cooking time, so halfway through your all night coding session you'll have a good meal.
PostModern Casserole
Ingredients
1 package sobe noodles
1 green pepper
1 onion
1 measurement quinoa
2 measurements nutrional yeast
1 measurement thyme
1 quantity tempeh
1 spoonful rocoto salsa*
Preparation
Cut green pepper,onion and tempeh.
Fry the onion and tempeh on low heat in some oil.
Cook sobe noodles quite al dente.
Pour noodles and water into crock pot (you better not have too much water)
Dump pepper, onion, tempeh and quinoa into the crock pot.
Mix in thyme, rocoto and nutritional yeast.
Sprinkle layer of nutritional yeast on top of food.
Place lid on crock pot and leave on low for a few hours, or on high for less time.
It's done when the quinoa is cooked, there is no sitting water and you're hungry.
Optional
Add corn and calamata olives.
* not meant to be too hot. remember - good hot stuff is tasty first, hot second.
one more thing, it's vegan and has enough fiber for even CowboyNeal.
-f
www.blackant.net
This might be a somewhat regional drink, since when i was out in PA last year i had to teach the bartender how to make one, and the guy next to me at the bar thought i was from kansas since i ordered one (kansas is sorta close to fargo i guess). but anyway to make a bulldog take a glass full of ice put a shot of vodka (or rum for a rumdog), a shot of kahlua, a shot of cream or half/half, and top the glass off with coke. Tastes like chocolate milk. mmmm
Wang33
PAGERANK++ Robsell.com
1 lb spaghetti, or other pasta
1 lb of hamburger
1 little can of tomato paste
about a cup of ketchup
about a cup of spaghetti sauce
about a half cup of water
1 onion
oregano
salt and pepper
-Chop up the onion into little pieces, or slivers, or whatever.
-Start the spaghetti boiling in a big pot.
-Brown the onions in a big skillet with a little butter or oil until they are cooked.
-Add the hamburger to the skillet with the cooked onions and brown that. Salt and pepper the hamburger.
-After the hamburger is done, add the water, oregano, tomato paste, spaghetti sauce, and ketchup. Don't skimp on the ketchup, it's the secret ingredient.
-Simmer that a while on very low heat
-after the pasta is done cooking, mix it up with the sauce.
-Eat.
It's a little tastier than the regular spaghetti sauce/hamburger and pasta combination. This recipie is open source. Feel free to modify the quantities and/or actual ingredients to suit your curiosity. If you serve it to friends and they like it, you are obligated to tell them how to make it if they ask.
If tits were wings it'd be flying around.
1 cup of whole milk
1 cup of chocolate ice cream
1 cup of sugar
5 tbsp of chocolate syrup
750g of semi-sweet chocolate chips
1 cup of chopped celery
Melt the chocolate chips in a double boiler on low. Once melted, slowly stir in sugar.
Empty the cup of ice cream into a small bowl and blend the it with the cup of whole milk. Once thick and frothy, pour the syrup evenly over the top of the mix.
Finally, discard the small bowl and eat the cup of celery. If you actually looked at that recipe above and thought "That sounds like a good recipe" you probably need the celery.
Take 2 chicken breasts, boil them in water until cooked thoroughly.
Drain water, dice into small, bite size chicken pieces. It's ok to kind of shred it into chicken fragments.
Add 1 stick of Philly Cream Cheese, 1 16oz. bottle of your favorite salsa.
Cook over low heat until cream cheese melts. Stir frequently.
Serve with tortilla chips.
This makes the best salsa you'll ever taste in your life, plus it only takes about 15 minutes. Perfect for the LAN party, or just for munchies for any occasion. Try it, it's really simple to make and tastes awesome. All of my friends that have tried it begged me to tell them how to make it, even the ones that don't know how to cook.
"When the president does it, that means it's not illegal." - Richard M. Nixon
Ingredients:
Top-Ramen or other brand - Pork Flavor.
Worstishire Sauce - to taste (1 tea-spoon)
Sugar to taste (1 tea-spoon)
Prepare:
Boil noodles until tender, drain, add half of flavoring packet
Add Werstishier sauce and sugar to taste. Mix to coat and enjoy.
Cultural Note: Worstishire sauce is a western copy of Ease-Asian fish sauce. It shares the same roots as English Brown Sauce and Tomatoe Ketsup and Portuguese Fish Sauce.
Real dried Yakisoba can be purchased at most Japanese food stores - It's made by Nissin and has the English word 'BIG' written large on the package.
This recipe is primarily for those who live far from said store.
Moneyed corporations, non-working 'poor' and criminal prisoners are turning productive citizens into tax-slaves.
o ease of preparation -- so you know whether you're really up for it when it's later than you want to be using your brain for much
o calorie count -- I'd love to see a book with a list of all of its recipes arranged by total calories (in an appendix of course; wouldn't make a very good basic organization)
o basic taste category -- each item might be in more than one category, but they could include things like:
o Origin -- by part of the world, and if possible, time-frame. I like cookbooks that have lots of lore about the foods they describe.
o Time to Prepare, with categories like:
o Messiness:
Good luck with this project!
jrnl: http://tinyurl.com/c2l8yr / foes: http://tinyurl.com/ckjno5
I'm no nutrition expert, but what I do know is that if you're about to start a long coding run you're going to need some food that'll give you a good slow release of energy and isn't too heavy so it won't make you feel drowsy. I am speaking, of course, of pasta.
Tuna Mayonnaise Pasta
1 small tin of tuna
2 tblsp mayonnaise
100g pasta
Boil the pasta as directed. Meanwhile empty the tuna into a bowl, mash with a fork, and mix in the mayonnaise. When the pasta is cooked, stir in the tuna mayonnaise mixture.
You can also add some finely chopped spring onion, or sweetcorn, or peas, or anything you like, to liven it up a bit.
This is probably my all-time favourite recipe. It's incredibly simple and quick, it tastes great and I've produced some of my best work on it. :-)
--
Karma: Chameleon (you come and go)
go to:
:-)
http://eserver.org/recipes/
Just to show my age and how old an idea this is, I remember when you used to be able to get the USENET Cookbook in unix man page format. Now that's what I call a geeks cookbook
1 pound of ground beef
1 packet of taco seasoning
1 teaspoon garlic powder
1 head of iceburg lettuce
2 ripe tomatoes
1 large onion
1 medium bottle of french dressing
1 medium bag of nacho chips (Doritos work great)
16 ounces of cheddar cheese, diced or shredded.
Brown and drain the ground beef. Add the taco seasoning and the garlic powder to the browned beef. Set aside and allow to cool.
Shread the lettuce. Dice the tomatoes and the onion and add to the lettuce.
Coarsely crush the nacho chips. Leave them in the bag until you are ready to serve the salad.
Just before serving, combine all of the ingredients in a large bowl and toss gently. Make sure to evenly distribute all ingredients.
The key is to do all the steps separately and then combine them just before you serve. This makes the salad still crunchy and that's when it tastes best
This recipe is very popular at lan parties and cookouts. It makes a large amount of taco salad, but it gets eaten quickly.
Sapere aude!
This is a really delicious pizza, not like anything you've tasted before. Most people eat it and ask how to make it, before even realizing it's meatless. You could probably throw some boiled, cubed chicken on there if you want to.
Here goes:
Fresh Salsa:
1 large tomato
1 can chopped green chiles (it's a small can)
1 large white onion
1 can sliced black olives
1/3 cup chopped fresh cilantro (it's really cheap and available at any store)
Salt and pepper
Chop everything up and mix it in a bowl. Cover and refrigerate for as long as you can before making the pizza. A couple hours would be best, but it's still ok made right before.
Preheat oven to 400.
Pizza Crust (a good crust for any pizza, even sliced into breadsticks)
For a thick crust, double everything.
1 cup warm water
1 tbsp. yeast powder (1 packet)
1 tsp. salt
1 tbsp. sugar
1 tbsp. vegetable oil
All-purpose flour (NOT self-rising!)
Mix everything except the flour into a large bowl. Begin stirring in flour until it reaches dough consistency, it's going to be somewhere around four cups, more or less. For non-bread-makers, it's going to be squishy and sticky, kind of stretchy. Knead the dough (squish and fold on a floured surface, throw some flour on top) until you have a smooth ball of dough. Roll this out into the size of your pizza pan, fold over the edges so it doesn't hang over.
The Pizza:
Fresh Salsa (above)
Pizza Crust (above)
2 cups grated Montery Jack cheese
1 cubed avocado
Cumin
Put down the pizza crust on the pan, cover the bottom with cheese, then spread the salsa and avocados on top. Lightly dust with cumin right from the shaker. Bake the pizza for about 18-22 minutes, or as long as it takes for the crust to turn a light brown.
One of the best pizzas I have ever eaten. It's not as hard as it sounds, you really spend a total of 30 minutes in the kitchen, max.
...
Perfect for college students and people who can't afford/don't want to pay for more expensive food, there's always the Ramen Recipe Database (quick link to all recipes). Over 200 recipes and counting. It's amazing what people can do with Ramen when they try. Ramen by itself may not be all that nutritious, but with a little imagination you can make a full meal out of one of those little $0.15 packages.
2 - 1/4" slices of ham
1 stick hot pepperoni (the thin, dry kind)
1 large onion
1 bell pepper (red or green or 1/2 each)
1 tsp garlic
4 ribs celery
2-3 small cans tomato paste
8 cups chicken broth
1 tsp cayenne
1 tsp fresh ground black pepper
1/2 tsp oregano
4 cups white rice
Make the rice with the chicken broth instead of water. You want this rice to not be sticky or overcooked.
Dice: ham, onion, bell pepper, garlic
Slice: pepperoni, celery
Fry all above in a light oil, gradually mixing in spices until bell pepper and celery are very slightly soft, but before onion carmelizes. Add tomato paste, mix, and increase heat and stir for a few minutes to coat everything well. Mix with rice and serve. Makes a lot! Good for parties.
RecipeSource, by the way, used to be the SOAR archive at Berkeley, for those familiar with that site. One fun thing about it is that it's based heavily on old Usenet posts, so it contains recipes from a lot of old skool Internet figures. Rob Pike's cheesecake is really good.
What I'm listening to now on Pandora...
How about a database that will bring up recipies based on what you've got left in the cupboard? Currently I've got some tortillas, a can of tuna, string beans, and yogurt.
There's quite a bit of prep time involved between roasting the peppers and cooking the meat, but it's well worth the "Oh my God! I didn't know you could cook!" that you'll get when you serve it.
Ingredients
Cooking instructions Preparation
Serving
There's so little difference between politics and jihad lately...
Poor Mans Hamburger Helper
1 lb. Ground Beef
1 Medium Onion
2 boxes store brand Mac&Cheese
Finely chop onion
brown ground beef and onion
boil noodles according to box
drain noodles
add beef/onion mixture to pot
add powdered cheese packets
add milk and stir while on low heat
serves 3 - 5
Enjoy
I will not be pushed, filed, stamped, indexed, briefed, debriefed, or numbered. My life is my own.
I manage to keep up a diet of cheap, homemade gourmet food on an actress/college student/computer lab stooge schedule using the following cooking strategy:
Tuperware.
I cook maybe once or twice a week, and when I do, I make mass quantities of food. Soups work great for this. When I cook, I box up most of the food and leave it in the fridge. The next day, when I have all of 20 minutes between work and class, or class and rehearsal, or whatever, I can heat something up and have a good meal. The following recipe is by far my favorite for this- and is also the one I can take most credit for. Forgive any vagueness, as it's a recipe that needs to be played by ear for the most part.
Quebecquoise Soup d'Ognion
6 or 8 large sweet white onions
Beer (at least 2 12 oz bottles) Unibrew (a Montreal micro) makes a beer called Blanche du Chambly that is perfect, but any light, flavorful beer will do fine.
Good Balsamic Vinegar. The ammount you use depends on the quality of the vinegar- the better the vinegar, the less you need.
White wine vinegar
A loaf or two italian bread
Olive oil
Basil
Oregano
salt
Provolone Cheese
Soup:
Slice onions
In a very large stock pot, sautee onions in 3 Tbsp olive oil until soft and slightly brown.
Add water until the pot is about half full.
Now comes the artsy part.
Add the beer and vinegar. You'll want to start with at least 12oz of beer and 1/4 cup balsamic and 1/4 cup wine vinegars. From there, adjust until the flavor is right, but a little watery.
Simmer for an hour or more with the lid off, check occasionally. Adjust ingredients as needed. The soup should be rather sweet (from the onions) but a bit tart (vinegar).
Croutons:
In a large bowl, mix 1 cup olive oil, 2Tsp Basil and 1Tsp oregano.
Chop italian bread into crouton-sized cubes.
Coat bread with olive oil mixture
Spread on a cookie sheet.
Cook at 350 until lightly browned and hard.
Assembly:
Now you should have a gigantic pot full of onion soup, some freshly homemade croutons, and provolone cheese. For each serving of soup, ladle the soup into a bowl, and top with croutons. Layer sliced cheese on top. Stick the whole concoction in oven at around 350 until the cheese melts. (If you're starting with cold soup, warm it for a bit first before adding croutons and cheese) This can also be done in a microwave, if you're fortunate enough to own one.