Homemade spicy tomato sauce

I know this is a forum for racing games, but I just wanted to share this concoction I just came up with. I sometimes mess around with food and baking when I am bored, feel free to adjust to your own taste's. The measurements that I used are not 100% as I was just winging it mostly, but this should be about right for what I used.

one tin of diced tomatoes
1/2tsp gralic powder
1tsp Cumin
1tsp Cayanne pepper
1tsp tabasco
1tsp salt
1tsp vinegar
1tsp lemon juice
2tsp ground black pepper
2tsp mild chilli powder
1tbsp tomato puree
3tbsp smokey paprika
5tbsp white granulated suger
5tbsp worcester sauce
1/2 a pint of water

Mix in a pan and bring to boil, keep stiring till contents are reduced by 1/2. Reduce more if you want a thicker consistency. Use a stick blender to make the sauce smoother, and then press through a sieve into a jug.

I am quite pleased with the taste of the sauce, it has a bit of a bite to it; well for me anyway. I am not a big spice fan, so what seems "spicy" to me, might be very tame for someone else. It started out as just a marinade for some boneless chicken breast, which I also had in the dish as I roasted the chicken. There was a fair bit of the marinade left after cooking the chicken, which is when I added the tinned tomatoes and reduced it down. So there will be some chicken stock in mine also. If you wanted too you could use a chicken stock cube, or substitute the half pint of water for fresh chicken stock instead.

I may buy some molasses and try my hand at a homemade bbq sauce at some point.

That sounds piquantly uhmazin

I love cookin myself and i use almost that same recipe xD

This is the first cooking thread I have ever seen outside of a cooking forum lmao

Gotta be open for new stuff (

Managed to get my hands on some molasses finally, surprised at how hard it is to find where I live. So now I just need to think of a good recipe for a bbq sauce.

you should call it spicy touge sauce

Maji of Bacon wrote:

you should call it spicy touge sauce

Seriously...


On the off hand, I tried making a little dessert on my own and it turned out well, even though I have NO food experience whatsoever (except eating large quantities of food lol).

Does anyone want to try chocolate-dipped Oreos?vvv

Items needed:
Microwave-safe bowl
Bag of Ghiradelli's semi-sweet morsels for the coating
12 Oreo cookies
A fork
Microwave (lol)
Large plate with wax paper covering
Heat-proof gloves or oven mitts

Put about 1-2 cups of morsels in the bowl and heat it in 10 second intervals.  When the chocolate is fully melted, carefully take the bowl out and set it to cool for about a minute.  Drop the oreos in and flip them, three at a time if possible,  Make sure to flip them and completely encase them in the chocolate before moving them to the plate with wax paper.  Do this for all 12 Oreos and then once all of them are coated, refrigerate them for about 15 to 30 minutes and enjoy.

Obelisk wrote:

Put about 1-2 cups of morsels in the bowl and heat it in 30 second intervals.  It will smell like it's burning when it melts, but it doesn't actually burn.

Take it from me, you are over heating those chocolate chips if you can smell them burning. If you are going to melt chocolate in a microwave, you do it in 10 second intervals. Any more than that, and you heat it up to quickly. Ideally you want to put some water in a pan, with a heat proof dish on top of it. Don't have so much water in the pan that it touches the dish though. Put the chocolate in the heat proof dish, and turn on the hob. That is the best way to melt chocolate.

My experience you may ask? Working in the food industry since I was 16


p.s: Oreo cookies are just Oreo cookies here in the uk also, and they are crap. You should find some custard creams or bourbon cream biscuits.

p.s.s: normal cookies are also just named cookies here in the uk also

p.s.s.s: I make mine fresh with M'n'Ms

Then I"ll fix those errors.

Fixed. The Oreos can be swapped for other cookies, but they're the most common brand.

You should use some good chocolate for coating things in. Those choc chips you are using are semi sweet chocolate, as they are supposed to be incorporated into something else that you add sweetness too. Mainly muffins (and other types of sponge), cookies, and other types of biscuits. Just coating something with those melted choc chips, especially something like Oreo's, isn't the best thing. You need to be using a chocolate you enjoy to just sit and eat. Try it out next time you fancy doing this, you will see exactly what I mean. Just dont use chocolate made by kraft or Hershey. You want to go for something from a brand like Lindt.

Appreciate the tip.

That was my first shot at making anything resembling a proper dessert. My sister is far more proficient in that field.

The easiest thing to make desert wise, is an apple crumble.

2 good sized cooking apples (dont try to eat them as is, they dont taste nice until you follow the other steps). You need about 350g of apple.

50g of Margarine or butter.

100g self raising flour (has a raising agent in it)

50g of sugar (some people use brown, but I prefer to use white sugar) +2 tablespoons for the fruit itself.

1 Heat oven to 190ºC, 375ºF, Gas Mark 5.
2 Place fresh fruit or canned fruit in ovenproof dish.
3 Rub fat into flour until it resembles breadcrumbs.
4 Add sugar, mix thoroughly and spread evenly over the fruit. Bake for about 30 minutes until fruit is cooked and top is golden.

Gas mark 5?

(really unfamiliar so I coped that recipe into a memo)

You need your oven at 375f, which is why I have the temps in that post also lol. Your parents should know what setting your particular oven needs.

you will also want to serve the crumble with either Vanilla icecream, or custard. So just like apple pie really lol. You can also add other things in with the apples, such as blackcurrents or homemade toffee sauce.

Just a little bump to this thread to show off a home made fish supper, aka British fish and chips.



All you need is a good fryer or a pan of hot oil/lard/beef dripping (latter is the best). some decent white fish, which is usually Haddock, Cod, or Pollack. The batter consists of 110g of self raising flour, 150ml of cold water, and half a teaspoon of salt. The Fish is fried at 180°C, cant really give a cook time though, as it depends on the size of the fish you are cooking. I know when it is done by the sound of the fryer, as I my mum used to own a fish and chip shop. Either way, the fish will float when it is done, and the bubbling fat will subside near the end of cooking. That is usually when the fish is removed from the fryer.

The chips are fried once at a temp between 160°C and 170°C until cooked and a colour like the ones in my picture. They should be cut so they are about 1cm thick on each side, length doesn't matter.

First and only time I got to eat Fish n' Chips was when I went to Montréal. So simple but so good you know I think I'll try making some myself now. Now I'm hungry

Maybe i'll try to make one of your recipes sometime.

Usually though, I'm just as fast at cooking as I am on the touge, My stove has 0-7 levels, but I only use 0 and 7 (hottest). Most things I end up just winging it and throwing in random ingredients that I have. Weirdly I have a very good sense about mixing things, very rarely does it come out badly. lol

If I tried to wing it, I'd burn my house down, and still have frozen food sitting on the stove.

I've worked in the food industry since I was 16, so I find it very easy to cook. Plus my mum taught me to bake when I was younger, which is actually more difficult to do than cooking a meal; as it has to be exact measurements for baking.