Loopy Pro: Create music, your way.
What is Loopy Pro? — Loopy Pro is a powerful, flexible, and intuitive live looper, sampler, clip launcher and DAW for iPhone and iPad. At its core, it allows you to record and layer sounds in real-time to create complex musical arrangements. But it doesn’t stop there—Loopy Pro offers advanced tools to customize your workflow, build dynamic performance setups, and create a seamless connection between instruments, effects, and external gear.
Use it for live looping, sequencing, arranging, mixing, and much more. Whether you're a live performer, a producer, or just experimenting with sound, Loopy Pro helps you take control of your creative process.
Download on the App StoreLoopy Pro is your all-in-one musical toolkit. Try it for free today.
Comments
Cant ever be bothered to be like masterchef.
So just make stuff like Chicken miso noodle. Its cool I found I can buy what you may have ordered online. Same brand miso and udon from the supermarket.
Tomoz will make an unhealthy meal of egg fried rice. Spring roll. Brocoli with sesame oil. Kung po slice breaded chicken ( with a sherwoods kung po sauce ) I think I were in denial I didnt like sweet and sour because I guess Chinese probably dont like sweet and sour but Kung po ( spicy sweet and sour ) Sherwoods is good.
If I wanted to make stuff.
It would be scotch eggs with homemade piccalli but kind of ok just to buy ( if you dont mind cheap pork )
And a homemade sausage roll. These are harder to buy and a sausage roll from a farm, were amaze.
I guess the fanciest meal I last made
were a Texas wet burrito.
Followed recipe. So home made taco seasoning. Homemade enchillada. Homemade pico de gallo. Used red rice. Added additional black beans. Cheese. Lettuce. Sour cream etc but found a green jalepeno sauce. Which were spicy but I guess like a chili jam. So made dish look michelen star but added an additional note to the pico de gallo
I found this really good pancake recipe and can’t stop making and I’m going to get fat. I cook a bunch of bacon in my cast iron and then cook the batter in the bacon grease like the true American that I am
deep fried sweetnsour duck last night
@wim where did you get the combucha to start with. I’ve been wanting to try both that and kefir at home. But you need the live “jellyfish“ or “grains” to start with. I’m sure I can get these online but I wonder what was your experience…
I’ve been lazy with this thread, but if you guys want portuguese recipes I’ll be happy to share
@mattooo what’s your sweet sour recipe? Looks great, and I love me a good sweetsour sauce.
I started the Scoby (the slimy weird thing that does the fermenting) myself. All it takes is some high quality unflavored store bought kombucha, some sugar, and a couple of weeks time. Or, just buy a starter kit on Amazon.
http://phickle.com/scobygrowing/
Once you have the Scoby, the rest is easy. Sugar, loose-leaf tea, water, and whatever you want to flavor it with during the 2nd fermentation. I've used dried mango, fresh strawberries, and ginger so far. All delicious.
@wim thanks I’ll try that. You just gave me a new pet project
@BillS I just bought the curry book (actually the one with vol 1 and 2 combined) on your rec. Thanks. Any tips on best one to start with?
I made some lentils and flavored them like taco meat and then made some refried beans and ate a bunch of tacos with cheese
I just bought a Thermomix. My life as a cook has changed forever…
I call them "weird science" projects. 😉
Just in case it's of interest to anyone, the Paprika recipe app is really awesome for anyone who does a lot of cooking. With it you can download and store recipes from sites like Serious Eats or BBC Good Food, and customise the recipes to your liking, plan meals, create shopping lists etc... I find it really useful. It's like having a personally curated cookbook in your pocket.
Since my wife got out of the hospital after a 7 month ordeal, I have been responsible for feeding us (notice I didn’t say cooking).
But I have learned/researches a few recipes and (due to he intestinal issues) my most successful dish is Instapot Chicken soup.
I also do a mean Ninja Grill salmon filet and a few other masterpieces but we do a lot of store bought and takeout because I don’t really want to kill her or send her back to the hospital.
My youngest daughter thinks the take-out will kill her but she lives with a chef who feeds her the best, healthy food. But when he visits… he doesn’t do dishes. Still, he raises the bar for what a man can do in the kitchen.
Thanks for this recommendation. Bought it straight away after your description and reading the reviews on the App Store. Cooking is like creating music to me…
I have been enjoying a few YouTube channels for a number of years now.
Lots of recipes and techniques as well as culture. Some of my go to channels…
Alex is reminds me of a Hainbach kind of guy for cooking. His Cacio E Pepe videos from 4 years ago are great.
https://youtube.com/@FrenchGuyCooking?si=_4-GTw35jNkYYCr9
Cadence Gao is just fun to watch in a Seth MacFarland kind of way.
https://youtube.com/@cadencegao?si=bSTNRdvbbOSoNHjF
Luke has a tremendous number of series on TasteMade channel.
https://en.wikipedia.org/wiki/Luke_Nguyen
https://youtube.com/@lukenguyen262?si=lobeGxHCuTpJzuQC
Another fantastic chef who shares great recipes from Mexico.
https://youtube.com/@patijinich?si=u5HraloBHAQvHmq8
@Moderndaycompiler thanks for the YouTube recommendations, I’ll check them out.
Curries iv successfully made are Lamb Rogan Josh.
Pork Vindaloo
A curry that uses pickling spices. Generally seeds before spice powders.
Id make a Phall. Theres a recipe where a reveiwer on recommendation of adding any amount of chilli. Added things like 8 ghost peppers. 5 carolina reapers. 10 Trinidad scorpions etc.
You can by a brand called Spice Tailor. The Fiery Goan is good with small prawn. Small prawn softer and theres prawn on every spoon.
Iv thought I couldnt make a curry from memory ( and because Iv only make a few curries good )
But would remember how much of each spice. So might be ok.
Not that I buy but Iv been thinking I need a Tandoori chicken. With a byriani.
Tandoori chicken with fried onions. Theres a recipe online for that mint yoghurt you buy ( which tastes like paint emulsion ) lol.
Cooking is a real passion of mine, and I'm always experimenting with new recipes. One ingredient that has become a staple in my kitchen is Healo chicken broth. It's a game-changer for enhancing the flavor of dishes.
I use Healo chicken broth to make hearty soups that warm the soul during chilly evenings, and it's also fantastic for elevating the taste of my stews. Plus, it's a secret weapon for perfecting my risottos, making them creamy and full of savory goodness.
Speaking of specialties, I must say my homemade lasagna is a crowd-pleaser. Layers of pasta, rich meat sauce, creamy béchamel, and melted cheese—it's comfort food at its finest. And when I'm in the mood for something indulgent, my creamy chicken Alfredo pasta never disappoints.
Been on a long and strange streak of making (healthy) tacos for lunch every day for a couple of months now. I make the corn tortillas myself, use simple and healthy ingredients (even taco seasoned crumbled tofu from time to time), fresh home-grown sprouts rather than lettuce, and very little oil.
Making the tortillas every few days is oddly relaxing.
At first I read that as “Been on a long and strange steak…”
Beats. I'm cooking beats.
Oh, and chili too, lol.
You've been on the" That's what she said" thread waayyy too long.
Haha, you said "too long". 🤣
there are four questions:
I can’t get enough of these cookies https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe#toc-butter-affects-a-cookies-flavor-and-texture
No. There are five questions three questions.