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Please Fave the Original Submission here.
Its important to note that this recipe is done in separate steps from
as the link above leads to the final dish!
Part 1.) http://www.furaffinity.net/view/15669167/
Part 2.) http://www.furaffinity.net/view/15669249/
Part 3.) http://www.furaffinity.net/view/15669280/
I've finally decided to post something about the food that people have asked me about. I love making all sorts of simple things gone wild, and just having fun in the kitchen. The following is an example of that.
Angry Mac! (my version)
> 2 boxes of elbow macaroni noodles (or 1 lb bag)
> 24 oz-30 oz of red tomato sauce
> 1 lb of diced tomatoes (canned or fresh)
> 2 cups of shredded cheese
> 1.5 cups of diced red onions
> 1 lb of finely shredded chicken or tuna (canned or fresh)
> 1 - 2 cup of diced jalapenos (canned or fresh) OR habanero, if you want it HOT
> 2 cups of whole milk (less if you desire it thicker, or just boil the excess)
> 2 tbsp of butter/margarine OR sunflower/olive oil
*> 1 tbsp of cayenne pepper (or added to desired taste)
*> 1 tsp of garlic powder OR finely minced garlic (depending on desired strength)
*> 1 tsp of ground cracked peppercorn
*> A pinch of sea salt
*> 2 pinches of crushed red peppers
*Mind you, the seasonings are ALL according to your own personal preference, so if you don't want a lot of pepper, or you don't want it to be super hot, you can adjust the amount as desired during cooking.
These are the base ingredients that I, personally, use. It's relatively cheap to gather many of these ingredients. In fact, the average shopping cost I face here is about $8-$10, but mostly because the dairy is expensive. You can set aside a few dollars each week and stock up if you don't have available funds right away.
This is enough to make anywhere from 4-8 servings, depending on quantity per serving. I can usually make about 6 hearty bowls from the completed dish.
To continue from the last step:
> First, get a large pot and fill it about halfway up with water. Just enough that you can drown the noodles, and a bit extra.
> Set the heat to high, then toss in your sea salt. Or at least I do. You don't wanna overwhelm your dish with saltiness at the end step, and I personally find that the salt in the water helps it boil faster.
> Once the water is boiling, add your noodles and drop the heat to low-medium. Let them simmer for about 10 minutes (less time, if you desire firmer noodles), but no longer than 13.
While you're waiting for your noodles to boil and plump up, you can take the time to crack open your cans/jars of sauce, dice up your tomatoes, onions, and peppers, shred your chicken/tuna, and toss them all into a saucepot. Just throw 'em all in there, but leave the milk, oil, and cheese out for now.
> Let your sauce, veggies, and meat simmer on a low-medium heat for just long enough that it heats up and bubbles a little.
> Once your noodles are done, drain the water completely, then toss your noodles back into the pot.
> Immediately add your milk, oil, cheese (and optional cheese packets) in with the noodles and let it continue sitting on a low heat, allowing the excess milk to boil down and the cheese to melt into and around the noodles.
> Once it's to your desired consistency, pour in the mixed sauce, and finish with your seasonings.
So...tl;dr version:
> Boil noodles in a pot
> Throw sauce and veggies in a separate pan
> Drain water
> Throw it all in the pot and simmer
It's really fairly simple, and the whole preparation doesn't take more than about 10 minutes from getting the water to a boil. That part varies on your oven.
To elaborate, the way this dish is prepared, it COULD be a meal in itself, since there are various veggies, meats, and dairy in it. They way I prepare it is different almost every time, as I adjust it to my dietary needs.
A more proper way to make this would be to utilize it as a side dish, compensating for any dietary nutrition it lacks with other foods. During my Leafbiting trial, I went with oven-cooked bean and cheese chimichangas, and removed the meat ingredient from the Angry Mac, as well as went with some naan bread with spinach. The spices from the cayenne, jalapenos, and crushed red peppers (namely the jalapenos) give that lovely capsaicin that helps with metabolism, so it is essential for Angry Mac. Otherwise, it's just...mac plus.
So, there's that. One of the random concoctions I came up with, not relying on any recipes or guides. It's cheap, lasts a while, and is good. Your cooking experience may vary, but like with me, just give it some practice, and you'll have your very own Angry Mac.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Its important to note that this recipe is done in separate steps from
as the link above leads to the final dish!Part 1.) http://www.furaffinity.net/view/15669167/
Part 2.) http://www.furaffinity.net/view/15669249/
Part 3.) http://www.furaffinity.net/view/15669280/
******************************I've finally decided to post something about the food that people have asked me about. I love making all sorts of simple things gone wild, and just having fun in the kitchen. The following is an example of that.
Angry Mac! (my version)
> 2 boxes of elbow macaroni noodles (or 1 lb bag)
> 24 oz-30 oz of red tomato sauce
> 1 lb of diced tomatoes (canned or fresh)
> 2 cups of shredded cheese
> 1.5 cups of diced red onions
> 1 lb of finely shredded chicken or tuna (canned or fresh)
> 1 - 2 cup of diced jalapenos (canned or fresh) OR habanero, if you want it HOT
> 2 cups of whole milk (less if you desire it thicker, or just boil the excess)
> 2 tbsp of butter/margarine OR sunflower/olive oil
*> 1 tbsp of cayenne pepper (or added to desired taste)
*> 1 tsp of garlic powder OR finely minced garlic (depending on desired strength)
*> 1 tsp of ground cracked peppercorn
*> A pinch of sea salt
*> 2 pinches of crushed red peppers
*Mind you, the seasonings are ALL according to your own personal preference, so if you don't want a lot of pepper, or you don't want it to be super hot, you can adjust the amount as desired during cooking.
These are the base ingredients that I, personally, use. It's relatively cheap to gather many of these ingredients. In fact, the average shopping cost I face here is about $8-$10, but mostly because the dairy is expensive. You can set aside a few dollars each week and stock up if you don't have available funds right away.
This is enough to make anywhere from 4-8 servings, depending on quantity per serving. I can usually make about 6 hearty bowls from the completed dish.
To continue from the last step:
> First, get a large pot and fill it about halfway up with water. Just enough that you can drown the noodles, and a bit extra.
> Set the heat to high, then toss in your sea salt. Or at least I do. You don't wanna overwhelm your dish with saltiness at the end step, and I personally find that the salt in the water helps it boil faster.
> Once the water is boiling, add your noodles and drop the heat to low-medium. Let them simmer for about 10 minutes (less time, if you desire firmer noodles), but no longer than 13.
While you're waiting for your noodles to boil and plump up, you can take the time to crack open your cans/jars of sauce, dice up your tomatoes, onions, and peppers, shred your chicken/tuna, and toss them all into a saucepot. Just throw 'em all in there, but leave the milk, oil, and cheese out for now.
> Let your sauce, veggies, and meat simmer on a low-medium heat for just long enough that it heats up and bubbles a little.
> Once your noodles are done, drain the water completely, then toss your noodles back into the pot.
> Immediately add your milk, oil, cheese (and optional cheese packets) in with the noodles and let it continue sitting on a low heat, allowing the excess milk to boil down and the cheese to melt into and around the noodles.
> Once it's to your desired consistency, pour in the mixed sauce, and finish with your seasonings.
So...tl;dr version:
> Boil noodles in a pot
> Throw sauce and veggies in a separate pan
> Drain water
> Throw it all in the pot and simmer
It's really fairly simple, and the whole preparation doesn't take more than about 10 minutes from getting the water to a boil. That part varies on your oven.
To elaborate, the way this dish is prepared, it COULD be a meal in itself, since there are various veggies, meats, and dairy in it. They way I prepare it is different almost every time, as I adjust it to my dietary needs.
A more proper way to make this would be to utilize it as a side dish, compensating for any dietary nutrition it lacks with other foods. During my Leafbiting trial, I went with oven-cooked bean and cheese chimichangas, and removed the meat ingredient from the Angry Mac, as well as went with some naan bread with spinach. The spices from the cayenne, jalapenos, and crushed red peppers (namely the jalapenos) give that lovely capsaicin that helps with metabolism, so it is essential for Angry Mac. Otherwise, it's just...mac plus.
So, there's that. One of the random concoctions I came up with, not relying on any recipes or guides. It's cheap, lasts a while, and is good. Your cooking experience may vary, but like with me, just give it some practice, and you'll have your very own Angry Mac.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 768 x 1024px
File Size 164.8 kB
Because, as others have said, preparation of food is an art to itself, as much as any other creative endeavor. Even beyond the use of proper technique and skill to create pleasing tastes, aroma, and texture, the presentation can be as much an artistic creation as any other visual media.
This wuff has made crude attempts at that, such as this effort: http://www.furaffinity.net/view/14203837/
But the experts and skilled artisans can create items of not only culinary, but visual artistic merit, such as these:
http://www.furaffinity.net/view/14157058/
http://www.furaffinity.net/full/14972089/
Everything in those two displays, except for the champaign glass and the plates themselves, is edible. Would anyone dispute that the chefs who created those weren't artists?
This wuff has made crude attempts at that, such as this effort: http://www.furaffinity.net/view/14203837/
But the experts and skilled artisans can create items of not only culinary, but visual artistic merit, such as these:
http://www.furaffinity.net/view/14157058/
http://www.furaffinity.net/full/14972089/
Everything in those two displays, except for the champaign glass and the plates themselves, is edible. Would anyone dispute that the chefs who created those weren't artists?
I would like to give you this journal which is relevant to this :3
http://www.furaffinity.net/journal/3790392/
http://www.furaffinity.net/journal/3790392/
Very good. I think sometimes that one of the drawbacks to net-posting of culinary dishes is the simple fact that Food Is Difficult To Photograph! One can prepare an interesting dish, but not everyone of us is a good food photographer. (I certainly aint! ) It sometimes requires special lighting or equipment, and the professionals even some times prepare a variant of a dish that photographs well, but otherwise is inedible!
I certainly try to keep this in mind when I view the dishes that are shared here. I've tried a number of them, and found that sometimes the picture looks unappetizing, yet the finished dish not only tastes great but has the desired visual appeal as well!
I certainly try to keep this in mind when I view the dishes that are shared here. I've tried a number of them, and found that sometimes the picture looks unappetizing, yet the finished dish not only tastes great but has the desired visual appeal as well!
If this is true, then take down the fursuit works, the sculptures, the photographs, the music, the stories!
No. Artwork comes in many shapes, sizes, forms, and so on.
Just because you can't fap or eyecandy to food (some of us can o_o) doesn't make it any less of art. If it's not your thing, oh well, move on. :3
No. Artwork comes in many shapes, sizes, forms, and so on.
Just because you can't fap or eyecandy to food (some of us can o_o) doesn't make it any less of art. If it's not your thing, oh well, move on. :3
Thank you kindly for accepting my humble submission.
I know it's not as classy or refined as other dishes out there, but I love to experiment, and I never like doing things simply by the book. Each meal I prepare, from pan-fried chicken parmesan to something like this, is always a little different each time, and I try to find different combinations that both enhance the flavor and make it more of a meal. I felt that even though many like to eat, not many like to cook, because- like with many things worthwhile in life- it takes time and energy. So I figured this was a way to get even beginner cooks to give cooking a try and to open the doors to how fun it can be.
Plus, it's tasty~
I know it's not as classy or refined as other dishes out there, but I love to experiment, and I never like doing things simply by the book. Each meal I prepare, from pan-fried chicken parmesan to something like this, is always a little different each time, and I try to find different combinations that both enhance the flavor and make it more of a meal. I felt that even though many like to eat, not many like to cook, because- like with many things worthwhile in life- it takes time and energy. So I figured this was a way to get even beginner cooks to give cooking a try and to open the doors to how fun it can be.
Plus, it's tasty~
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