[Community Event] Global - GarnetGaming Cook-Off!

[Glorbnob 260]

Ima make some homemade Fettucine alfredo

[Jbhh 365]

2 hours ago, Jake said:

Any extra points for shooting and butchering it yourself?

 What’s the cut?

[Jake 933]

4 hours ago, Hamas said:

 What’s the cut?

Entirely depends on what i shoot, could be pigeon breast (wood pigeon of course so clean and actually nice), could be rabbit, duck would be nice (of course for legal reasons that is a joke, i would never shoot waterfowl out of season   ), same with partridge of pheasant, some nice big ass pheasant breasts wrapped in bacon wouldn't be bad either.


Basically I can cook whatever i shoot, which could kind of be anything aside from pest and predator species which go in the deadbin.

[Toddd 67]

can i bake?

 

[Ozzy 1,992]

On 8/23/2021 at 10:49 PM, BINLADINHOE said:

If we did multiple recipes could we put in several and just put one as the actual entry?

You're more than welcome to provide as many recipes as you'd like! But yes, please clearly note which recipe is the one you are entering into the contest with.

20 hours ago, Jake said:

Any extra points for shooting and butchering it yourself?

I'll take take that into consideration. The holistic cooking experience from start to finish. Be prepared to detail what weapon you used to hunt and how you filleted the meat.

6 hours ago, Brianoo said:

can i bake?

Absolutely!

 

Also, everyone please re-read the OP. At the advice of some of you, I added another rule to the competition. Your forums name will have to be written in any way shape or form in both your prep and final pictures.

 

[Bortnik_ 299]

Mr ozzy, I know you said meal, but will a desert(s) count?

[FestiveCowZilla 150]

I boiled half a bowl of water, then poured some noodles in and turned down the heat. Stirred it once every 2 minutes 3 times then turned off the fire, put cheese and butter (plus milk) in, and stirred it until it was ready.

Edited August 31, 2021 by FestiveCowZilla
mac and cheese

[Proggy 3,818]

Slapped out a pizza with a store-bought dough patty, some jarred pizza sauce, & cheap pepperoni. Has mozzarella, provolone, asiago, & fontina for cheese.

I'd recommend anyone who likes pizza to learn how to form a dough and slap it out. The quality you can get from homemade pizza for the price is unbelievable.
You can make two of these better tasting homemade pizzas for the price of a single frozen pizza, three if you're light on the toppings and cheese. 

The only thing better than this is making your own dough patties, making your own pizza sauce from scratch (canning extra for future pizzas), and higher quality toppings.
But the best thing about a pizza is that you can make a $3 pizza and a $100 pizza and they will both be amazing.

The little stabby holes are so there's not big air bubbles, and its a big noob mistake to forget that step. You can buy a dough-docker like this to do it in seconds, or just use the blunt end of a skewer to poke it a hundred times.


Made a second one for my roommates & it turned out even better. I coulda done a bit better on the crust but the dough patty was a bit over-proofed and my counterspace at home isn't as spacious as the kitchen I made thousands of pizzas in lol.


If I win I'll donate the credits to new players on darkrp, but I don't wanna win I wanna see more entrants! 

[BINLADINHOE 322]

https://ibb.co/CVmxfJn

So what I was doing was a pair of Salmon fillets and asparagus with a balsamic reduction. Pretty simple all I did was season the salmon with salt and lemon pepper and put my asparagus in with some balsamic and started that on low heat, just enough to give it a bear simmer. Once I finished that I took the salmon and put it in the oven at 375 untill it was just starting to turn dark pink around the center.

https://ibb.co/BjsGG71

After I put the Salmon in the oven I remembered I had some baby carrots that had different colors so I cooked them in about a table spoon of butter and a bunch of honey until the carrots were fully cooked through. Once those were done I added a small splash of thyme to them and put them on a plate along with the asparagus and salmon.

https://ibb.co/hWznwcg

All in all it was a pretty healthy filling dinner that tasted amazing and filled both me and my mother for the night.

Edited September 2, 2021 by BINLADINHOE

[WoolleyMonster 221]

Seasoned slow roasted Chicken breast with rich tomato coulis, served with vermicelli pasta. 

Ingredients: 

1 chicken breast 

3-4 tomatoes  

1 small onion  

2 cloves of garlic  

Basil (fresh) if not dried, leaf to garnish 

Tomato Passata  

Beef stock cube  

Olive oil 

Mature cheddar cheese  

Salt and paper  

 

Method: 

First start preheating your oven to 180 degrees Celsius / 360 degrees Fahrenheit / Gas mark 5, whilst your oven preheats, using a little olive oil, brush over chicken breast, season and place onto a tray ready to be put into the oven, once heated. Next cut tomato s, into ¼ pieces, onion into ¼ and peel 2 cloves of garlic. Place all of these onto another tray and coat with a fair amount of olive oil and again don’t forget to season. Once your oven is heated, you’ll want to pop the chicken in and start to cook for about 10 minutes and after that place your vegetables in and cook all together for another 25 minuets.  

Once down to your last 10 minuets of your chicken and veg cooking, bring some water to the boil, add salt and once at a rolling boil add pasta and cook for 10 minuets until Al dente (to the tooth) or soft, drain and leave to one side. Once your timer is up, remove chicken and veg from oven, slice into the chicken to make sure its cooked, if any pink remains, put back in until cooked. With veg, place into a nutri ninja (other variations acceptable) or a food processor, blend until smooth or coulis. Into a pan goes your coulis, then on a low heat, adding half a cup of tomato passata and your stock cude. Lightly chopping some basil and adding it. Once hot, adding a little to your pasta and serving with chicken, and cheese to garnish.

 

[itsaiden_boi 203]

5 hours ago, proggy said:

I don't know why but this pizza looks so damn good, looks like one you would get from a local pizza shop where everyone is on a first name basis with the owner 

[tdizz 1,058]

Garnet got some real chefs

[FestiveCowZilla 150]

Looks like I’m losing lmao

[NotANeko 3]

Last minute submission. Porkchops, carrots and rice. all from scratch
 

https://drive.google.com/file/d/1n5I0aHhuzMN8PTPtFGR9yLdmGOCT-tlJ/view?usp=sharing

Edited September 2, 2021 by NotANeko

[Glorbnob 260]

Fettuccine Alfredo with grilled chicken( I did make this is a professional kitchen where I work at.)
Ingredients: 1 chicken breast(butterflied and marinated in Caesar salad dressing)

1 carton of half and half( the thing for coffee)

10 ounces of dry fettuccini noodles boiled just shy of al dente(10-11 minutes)

1 quarter onion finely diced

2 ounces sliced mushroom

2 cubes of salted butter

Roughly 10 ounces of Romano cheese(parm works fine too)

 

alright so your first step is getting your chicken which has already been butterflied(cut down the middle in order to increase surface area and make a t thinner) on the grill which is heated to roughly 350 degrees(maybe more tbh I can’t remember what we set it to there.) where it will cook for 3 minutes each side. Then you add butter in the pan with your mushrooms and onions with salt and pepper( maybe a little red pepper if you want a kick) allowing them to sauté mushrooms over high heat until the mushrooms are soft and the onions are translucent. Now you add half in half roughly 15 fluid ounces( you can always add more if it’s too tight after eating mine I wish I added a little more) from then you thoroughly mix and allow to reduce by half. Now you add the pasta and use your amazing chef skills and flip it( Ik ik I spilled a little) in order to help evenly distribute everything. Little by little add your parm/Romano and keep stirring(make sure to scrape the bottom constantly to prevent it from burning) add in your chicken(don’t forget to slice it) when the sauce is thick and creamy and adheres to the pasta well you plate it and if you want you can add a little parsley on top for looks. And that’s how you make a restaurant quality homemade Alfredo sauce(better then Olive Garden)