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Posts Tagged ‘Cooking’

Foodie Challenge: We Have a Winner

3/01/10 - Posted by Jennifer Hodges under Riotfeeds Spotlight

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A big congratulations goes out to Charlie Southwell for emerging victorious in our chef-tacular foodie challenge.  His original recipe for Chocolate Orange and Chilli Cake took the, eh, cake, with 64% of votes.

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He wins a $100.00 gift certificate to Williams-Sonoma and will also get to pick his favorite foodie website to be included in our Riotfeed @FoodiePulse.  Congrats again Charlie, and for those of you who are interested in trying something new, here’s the winning recipe:

Cake base:

  • 150g Dark Chocolate
  • ½ teaspoon coffee granules
  • 1 teaspoon chilli flakes (increase if wish), crushed with pestle & mortar
  • ½ Cayenne pepper
  • 125g butter
  • 125g caster sugar
  • 5 eggs, separated
  • 75g self raising flour
  • 1 pinch bicarbonate of soda
  • 1 ½ tspn baking powder
  • 2 tablespoons Cocoa Powder
  • 1 tablespoon rum or orange juice or coconut milk
  • 1 teaspoon vanilla essence
  • 1 tablespoon water
  • Peel of half a medium orange, finely grated

Topping

  • 125g grated coconut
  • 75g  packed brown sugar
  • 6 tablespoon butter
  • 2 tablespoon milk
  • 1 tsp vanilla

1.Preheat the oven to 160 degrees and grease a wide based cake tin (spring-form or loose based).

2.To melt the chocolate you will need a large bowl to sit over a saucepan filled with a couple of inches of barely simmering water, making sure the base of the bowl doesn’t touch the water. Break up the chocolate into pieces, add them to the bowl and, keeping the heat at its lowest, leave the chocolate to melt slowly.

Add the coffee granules, cayenne pepper and chilli flakes to the melting chocolate. Let the mix melt then stir with a wooden spoon. The chocolate will take about 10 minutes to melt and become smooth and glossy. (Though the time will vary depending on the amount of chocolate).Remove bowl and leave to cool.

3.Add the coffee granules, cayenne pepper and chilli flakes to the melting chocolate. Let the mix melt then stir with a wooden spoon. Remove bowl and leave to cool.

4.Cream the softened butter with the caster sugar in a food mixer or the proper way, with a wooden spoon, until light and white. Gently stir in the cooled chocolate and 4 egg yolks. Sift the flour, baking powder and cocoa powder into the bowl and then add the grated orange rind. Fold the mix gently together with a metal spoon using big scooping movements. Add the rum, vanilla and water.

5.Whisk 5 egg whites until stiff (don’t overwhisk). Add to the mixture by beating in the first tablespoon to loosen the consistency. Then fold the rest in very gently using a metal spoon. Don’t worry if it’s not perfect as it can be hard to combine the two. Pour the mix into the tin and put it into the oven for 45-50 minutes (check after 35 – ovens vary!). To test it, prick with a cocktail stick. It should come out clean. Don’t worry if the top of the cake has cracked a bit – you’ll be glazing it.

6.Remove and place on a cooling rack. Take out of the tin after 5 minutes. Leave to cool. Brush the glaze on while still a bit warm. To make the glaze, put the marmalade into a saucepan and melt over a low heat until it’s runny. Brush this onto the cooling cake base with a pastry brush.

7.Meanwhile, combine the coconut topping ingredients in a small saucepan over medium heat, stirring til blended. Simmer about 1 minute, or til thickened. It should be easily spreadable but not runny so you might not need all the liquid. Cover the top of the cake and sides generously with the icing, tip it then finish using a spatula.

8.Spread the topping over the warm cake. Let rest at least an hour before slicing.

Announcing our Foodie Finalists! Vote on Your Favorite Recipe!

2/16/10 - Posted by Jennifer Hodges under Riotfeeds Spotlight

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In our Foodie Challenge, we asked you to come up with an original recipe that included 3 out of our 5 listed ingredients: Coconut, Cayenne Pepper, Chicken, Any form of dairy, and Spinach.  Well we’ve gathered our favorite submissions, and now it’s time for you to vote on the recipe that makes your mouth water the most.  Remember, the best entry not only gets a $100.00 gift certificate to Williams-Sonoma, but also gets their cooking website of choice incorporated to our Riotfeed @FoodiePulse.  Congratulations to the finalists, and remember to vote!  Poll will be closed Monday March 1st, so start clicking!

And our top recipes are (in no particular order):

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To read the recipes and ingredient list in full, please scroll down: (more…)

Foodie Challenge: So You Think You Can Cook?

1/28/10 - Posted by Jennifer Hodges under Riotfeeds Spotlight

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Do people rave about your recipes, scarf down your casseroles, or constantly invite themselves over for dinner?  If so, we want to challenge you to a culinary competition.  While we’re pretty enthusiastic about realtime search at OneRiot, we’re also equally enthusiastic about eating.  (Working vigorously at a computer all day takes a lot out of a person!)  That’s why we’re hosting our own Iron Chef-athon, and we want you to join in on the action. The rules are simple, and the prize is quite delectable:

1) We pick five ingredients.  All you have to do is come up with a deliciously creative recipe that incorporates at least three of them.  Whether it’s a souffle, stir-fry, baked dish, or mystery creation that has yet to be named, you just need to impress us with your mouthwatering masterpiece.

2) Once we’ve gathered all submissions, the OneRiot team will narrow it down to our top 4 favorites.  Those recipe finalists will be posted to our blog for the public to vote on via poll.

3) The recipe with the most votes wins.  Simple as that.

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So at this point, you may be thinking; “Well heck, winning is all well and good….but what I really want to know is what exactly is up for grabs?”

Ahh, you’re a competitive little one, eh?  Eyes on the prize and all.  I can respect that.

– $100 gift certificate to Williams-Sonoma to expand your kitchen gadgetry

– A blog post featuring you and your winning recipe, declaring to the world what a rad chef you are.

– And most importantly, your cooking site will earn a recurring spot in our FoodiePulse feed.  This five star Twitter accounts updates with links to the best recipes found on the web, and you’ll earn a spot among the greats.  If you don’t have your own site, you can nominate your favorite food blog to be incorporated.   Yum!

So without further ado, the ingredients are: CHICKEN, COCONUT, SPINACH, CAYENNE PEPPER, ANY FORM OF DAIRY.

screen-shot-2010-01-28-at-94735-amGo preheat the oven, fire up the grill, or start heating that pan up because we can’t wait to see what you come up with.  Submit all entrees entries  to JHODGES@OneRiot.com with “Foodie” in the subject title, or leave recipe as a comment on this blog.  Happy cooking!

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It’s Mustard Richard. MUSTARD.

1/26/09 - Posted by Carmel Hagen under Hot Topics

Some people are calling this the world’s best complaint letter. Initially, we thought that was a heavy title, but then we got to the part about hamsters. Read it, share it, spread it - your children deserve this.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Dear Mr Branson

REF: Mumbai to Heathrow 7th December 2008

I love the Virgin brand, I really do which is why I continue to use it despite a series of unfortunate incidents over the last few years. This latest incident takes the biscuit.

Ironically, by the end of the flight I would have gladly paid over a thousand rupees for a single biscuit following the culinary journey of hell I was subjected to at the hands of your corporation.

Look at this Richard. Just look at it: [see image 1, above].

I imagine the same questions are racing through your brilliant mind as were racing through mine on that fateful day. What is this? Why have I been given it? What have I done to deserve this? And, which one is the starter, which one is the desert?

You don’t get to a position like yours Richard with anything less than a generous sprinkling of observational power so I KNOW you will have spotted the tomato next to the two yellow shafts of sponge on the left. Yes, it’s next to the sponge shaft without the green paste. That’s got to be the clue hasn’t it. No sane person would serve a desert with a tomato would they. Well answer me this Richard, what sort of animal would serve a desert with peas in?

I know it looks like a baaji but it’s in custard Richard, custard. It must be the pudding. Well you’ll be fascinated to hear that it wasn’t custard. It was a sour gel with a clear oil on top. It’s only redeeming feature was that it managed to be so alien to my palette that it took away the taste of the curry emanating from our miscellaneous central cuboid of beige matter. Perhaps the meal on the left might be the desert after all.

Anyway, this is all irrelevant at the moment. I was raised strictly but neatly by my parents and if they knew I had started desert before the main course, a sponge shaft would be the least of my worries. So lets peel back the tin-foil on the main dish and see what’s on offer.

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The Food Network Pulse Duel

11/26/08 - Posted by Carmel Hagen under OneRiot Community

Right now, 35% of America is cooking. Come tomorrow, that percentage will jump to 57%, bringing the nation’s total of cumulative culinary hours to just over 1.3 billion*.

That’s a lot of basting, and it seems harmless enough at first take. However, take into consideration the fact that only 9% of Americans can actually cook, and that heartwarming picture of 450 million chefs in the kitchen suddenly becomes a lot harder to digest - literally and otherwise.

Thankfully, a percentage of those cuisine-challenged citizens have turned to The Food Network to help them craft their menus, and aside from the inevitable risks inherent in all cooking (burnings, curdlings, utter failures), following these recipes carefully will result in a few less reasons for tableguests to lie about being full. We watched our search results to see which of our favorite Food Network chefs were inspiring the greatest number of well-intended pie attempts this Thanksgiving, and this is what we found:

Rachel Ray: Oooh, not pulsing.

You’d think that bad chefs would flock to Rachel’s half-assed cooking philosophy, but no–Thanksgiving calls for the big time.

Bobby Flay: Pulsing! (Raging, even!)

Figures that America would put the fate of their turkeys in this meat-man’s hands.

Emeril: Pulsing!

Ditto to the man who kills me softly with each “BAM!” …but is nonetheless brilliant.

Sandra Lee: Not Pulsing

(See Rachel Ray; add bolding to “half-assed”).

Giada De Laurentiis: Not Pulsing

…But totally smokin’ hot.

Paula Deen: Pulsing!

What better day to use an extra three sticks of butter than on Thanksgiving? OneRiot users are all over Paula’s artery caressing recipes this year, and we don’t blame ‘em one bit.

Teensy Disclaimer: Our search results are ranked in real-time. This means that while something may not be pulsing right now, it could be pulsing tomorrow, or even an hour from now. However, we still maintain that if Sandra Lee results are suddenly off the charts, it’s not because people want her recipes. It’s because they’ve burned the first go, and now they’re desperate.


* I made up all of the stats used in this post. Happy Thanksgiving!

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