try this when you are bbqing next time Muppy.I don't like shrimp :(
Buy some raw shrimp & shell them. Then, you get a bowl or bag whatever works for you. Then some minced garlic, w/ olive oil, add garlic pepper salt and put the raw shrimp in a bag or bowl and let them soak in the sauce for about half an hour (I shake it every 10mins). Get some skewers, put em on the skewers and then put them on the bbq until they are pink/orange looking and eat. It's awwwweeesssooommmeee trust me on this man.
No problem. As I mentioned, I really recommend the Beard. You may want to flip through them at the store and see which one seems more your style.I'm down with more old fashioned cooking so that works perfect for me. Plus, I'm not sure exactly how relevant it is to new cookbooks, but I really hate "new takes on old recipes". It usually just tastes weird to me.
Also, all three books I recommended are extremely "old school" - like, 50+ years old. That said, people have been cooking for thousands of years, so I don't see any harm in having the same cookbook on your shelf that your grandma used.
Anyway, grandma's cooking is the best, right? ;) Seriously, though, I find that most modern cookbooks are focused on glossy food photography and chefs showing off how "cool" they are by using more and more obscure techniques and ingredients - for a cornerstone cookbook and getting your bearings in the kitchen, the classics are where it's at.
Aside: for Japanese cooking, my first cookbook was the one used by my HS students in their home economics class - I found that it gave easy-to-follow recipes with minimal ingredients and clear instructions for lots of traditional Japanese dishes. :lol
try this when you are bbqing next time Muppy.I don't like shrimp :(
Buy some raw shrimp & shell them. Then, you get a bowl or bag whatever works for you. Then some minced garlic, w/ olive oil, add garlic pepper salt and put the raw shrimp in a bag or bowl and let them soak in the sauce for about half an hour (I shake it every 10mins). Get some skewers, put em on the skewers and then put them on the bbq until they are pink/orange looking and eat. It's awwwweeesssooommmeee trust me on this man.
I will document the atrocity that is my cooking technique this evening with photos from my crappy five year old 2.0 megapixel point and shoot.THAT'S WHAT WE'RE TALKING ABOUT
No problem. As I mentioned, I really recommend the Beard. You may want to flip through them at the store and see which one seems more your style.
Also, all three books I recommended are extremely "old school" - like, 50+ years old. That said, people have been cooking for thousands of years, so I don't see any harm in having the same cookbook on your shelf that your grandma used.
Anyway, grandma's cooking is the best, right? ;) Seriously, though, I find that most modern cookbooks are focused on glossy food photography and chefs showing off how "cool" they are by using more and more obscure techniques and ingredients - for a cornerstone cookbook and getting your bearings in the kitchen, the classics are where it's at.
Aside: for Japanese cooking, my first cookbook was the one used by my HS students in their home economics class - I found that it gave easy-to-follow recipes with minimal ingredients and clear instructions for lots of traditional Japanese dishes. :lol
oh, yeah, Gillo raises an excellent point:
buy a GREAT chef's knife and a VERY GOOD paring knife. those are the only two knives you need.
the importance of having a GREAT chef's knife cannot be overstated. seriously, spend like $80 on that thing, or more.
you will use it every time you cook for the next 20 to 30 years.
I always give people good knives as wedding gifts - they're often overlooked and it's literally the difference between cooking being a chore and being pleasurable.
P.S. don't put them in the dishwasher ;)
Where do I go for one? I mean, my materials for cooking come from grocery stores, wal mart and target.
Where do I go for one? I mean, my materials for cooking come from grocery stores, wal mart and target.
Try Crate and Barrel or Sur La Table.
GilloD also raises another good point - a large part of cooking effectively is planning.
read the recipes, make a list, go to the store, buy what you need.
if you go to the store and buy random shit that looks good because you're hungry, then go home and try to turn it into a meal, you will FAILBOAT.
Where do I go for one? I mean, my materials for cooking come from grocery stores, wal mart and target.
Try Crate and Barrel or Sur La Table.
I got mine (Shun) at Sur La Table. William Sonoma is also good.
Where do I go for one? I mean, my materials for cooking come from grocery stores, wal mart and target.
Try Crate and Barrel or Sur La Table.
I got mine (Shun) at Sur La Table. William Sonoma is also good.
I can't stand Williams Sonoma, go to Sur La Table. Not nearly as snooty and the people there are helpful.
get a woman.
just start with a chef's knife, and put the rest off for a few weeks until you feel comfortable with cooking.
you will need some spices however ;) see what the recipes you want to make call for and go with them.
I use chili sauce instead of red pepper flakes, and I also always use fresh garlic or onion in place of powder. I also can't live without Paprika!
Where do I go for one? I mean, my materials for cooking come from grocery stores, wal mart and target.
Try Crate and Barrel or Sur La Table.
I got mine (Shun) at Sur La Table. William Sonoma is also good.
I can't stand Williams Sonoma, go to Sur La Table. Not nearly as snooty and the people there are helpful.
yeah, I prefer Sur La Table. it's like the amateur food porn store next to William Sonoma's fake VIVID ENTERTAINMENT gloss.
...that analogy made sense to me
just start with a chef's knife, and put the rest off for a few weeks until you feel comfortable with cooking.
you will need some spices however ;) see what the recipes you want to make call for and go with them.
I use chili sauce instead of red pepper flakes, and I also always use fresh garlic or onion in place of powder. I also can't live without Paprika!
Stay away from Williams Sonoma. Totally overpriced, always. C&B is definitley better, but see if there isn't a "foodie" shop nearby or an independent cookware store. They'll usually have good prices and it's nice to have a relationship with someone you can trust.
just start with a chef's knife, and put the rest off for a few weeks until you feel comfortable with cooking.
you will need some spices however ;) see what the recipes you want to make call for and go with them.
I use chili sauce instead of red pepper flakes, and I also always use fresh garlic or onion in place of powder. I also can't live without Paprika!
Stay away from Williams Sonoma. Totally overpriced, always. C&B is definitley better, but see if there isn't a "foodie" shop nearby or an independent cookware store. They'll usually have good prices and it's nice to have a relationship with someone you can trust.
oh, that reminds me, there's a lot of "restaurant supply" stores that sell directly to the public, wink wink. they can often have really competitive prices for good quality.
you should probably go to Sur La Table and C&B's sites and browse around, just to familiarize yourself with some knife brands before you go out to shop. Shun, Henckels, Wusthof are all good. I bought Shun cause my japafaggery extends even unto the kitchen.
it's also a good idea to ask to take the knife down and hold it - you want a knife that feels good and balanced, like a natural extension of your hand. once you get out of the big-box retail knife ghetto, it's more about what you like best than anything else.
also, get an 8" knife - 6" is too short and 10" is too long (imo)
I'm browsing around on www.crateandbarrell.com . I might do an overhaul on some nice pots and pans and a knife tonight. I'll move out of the ghetto on both.
We've got All-Clad pots and pans, along with a couple cast irons pots from Le Creuset. They're awesome.
We've got All-Clad pots and pans, along with a couple cast irons pots from Le Creuset. They're awesome.
:drool
I have some decent pots and pans that work. I've slooowly been upgrading to high end cookware but I'm too much of a spendthrift to really go crazy on pots and pans.
The knives, though, top-quality stuff. I got a REALLY good deal on them from the Netherlands back in 2002 or something.
Damn, this thread is gonna cost me some money. I have one semi-expensive knife (in the 40-50 buck range i think), which is noticeably easier to use than the others, but haven't found anything that I want to do with it that I can't. If I can mince garlic (for example) with it quickly without undue stress, should I still be thinking about upgrading, or is good enough? I cook most days btw, and sharpen the knives fairly regularly.
Mupepe, since you're just really starting out, you should think about buying one of those pre-filled spice racks. You can get a decent one with around two dozen spices for about $40. From there you can always add or replace as needed.Actually I did :lol :lol
Calphalon's quality stuff. Happy cooking.Mupepe, since you're just really starting out, you should think about buying one of those pre-filled spice racks. You can get a decent one with around two dozen spices for about $40. From there you can always add or replace as needed.Actually I did :lol :lol
I also bought a 9 inch Wusthof Chef's knife and a Calphalon cookware set.
Pics of your rack please. :-*You perv :-*
Cooking is fun and its even better when you've got people to serve it too. I mainly have only cooked things my mother has taught me though (tradition spanish dishes lots of American dishes) and haven't really branched out.Yeah. I've avoided cooking a lot mainly because it kinda sucks not to have anyone to serve it to. But I finally figured fuck it. It's cheaper than going out and will (hopefully) taste better. I'm not looking to get too crazy yet. I just want to be able to cook some of my favorite dishes. Specifically a really good Chicken Fettuccine Alfredo.
Calphalon's quality stuff. Happy cooking.Mupepe, since you're just really starting out, you should think about buying one of those pre-filled spice racks. You can get a decent one with around two dozen spices for about $40. From there you can always add or replace as needed.Actually I did :lol :lol
I also bought a 9 inch Wusthof Chef's knife and a Calphalon cookware set.
Just buy some frozen chicken, cook it and make some mashed potatoes and corn
Easy peasy
Just buy some frozen chicken, cook it and make some mashed potatoes and corn
Easy peasy
I pick good cookbooks by how short their recipes are and how simple the ingredients are. Who the fuck has saffron, brandy, and roasted pinenuts on hand all the time?
Of course, this only works if you go to the book store and check.
Being a man, my cupboard and fridge space is reserved for meat, potatoes and beer. :punch
I dunno, I have a pretty bitchin' fridge. 8)
You guys are freaking me out.
Look dude, I'm Irish...there is no way you are winning a 'meat, potatoes and beer' competition with me. Just concede defeat now and we can all get back to our lives :)
Where have all the real bachelors gone? :gloomy
I have had good success with my mushroom & bacon thing on the previous page. :-*
You guys got a good simple recipe involving brandy? I'm always interested in expanding my horizons and brandy seems to be used in quite a few recipes.
You guys got a good simple recipe involving brandy? I'm always interested in expanding my horizons and brandy seems to be used in quite a few recipes.
You guys got a good simple recipe involving brandy? I'm always interested in expanding my horizons and brandy seems to be used in quite a few recipes.
steak au poivre uses a brandy and cream reduction with all the scrapings mixed in for the sauce :drool
gorgonzola :yuck
mushrooms :yuck
mushrooms :yuck
are you shitting me too
gorgonzola :yuck
are you shitting me
mushrooms :yuck
are you shitting me too
They taste like dirt and when cooked are absolutely disgusting.
The only mushrooms I've ever liked were the little enokis that I ate at our hotel on Miyajima.
gorgonzola :yuck
are you shitting me
I can't stand gorgonzola, blue cheese, or other really pungent cheeses. :/ It tastes like somebody farted in perfectly good cheese. :yuck
I like mushrooms, though! :D maybe distant likes assy cheese
there was this restaurant in Kiryu called kinoko no mori that had nabe made entirely from wild mushrooms culled from the inaka hinterlands :drool
gorgonzola :yuck
are you shitting me
I can't stand gorgonzola, blue cheese, or other really pungent cheeses. :/ It tastes like somebody farted in perfectly good cheese. :yuck
I like mushrooms, though! :D maybe distant likes assy cheese
there was this restaurant in Kiryu called kinoko no mori that had nabe made entirely from wild mushrooms culled from the inaka hinterlands :drool
My favorite cheeses smell like a rugby player's boot. But they taste so fucking good. I guess it's like natto, which I dislike irrationally even though I like all sorts of rotting food like goat's cheese, natural yoghurt etc.
Gorgonzola is amazing; and I hope you are happy to know that the hate for it has me now set on making something with it for tomorrow nights dinner.
oh.my.fuckin.godmushrooms :yuck
are you shitting me too
They taste like dirt and when cooked are absolutely disgusting.
The only mushrooms I've ever liked were the little enokis that I ate at our hotel on Miyajima.
I dislike the flavor and texture of mushrooms. I've tried them numerous times over the years, I just don't like them. Neither does my wife.I can get on board with the olives and blue cheese hate. That shit is gross.
I don't like olives. I don't like blue cheese. I don't like yogurt. I don't like pudding.
I'm weird, I know.
Great thread, I was going to ask for some cooking equipment advice this morning but I see you guys already covered that.That's the kind of knives I've been using :lol
Looks like I need a knife, I've been using a shit $10 for 5 knives from Walmart, you know, a steak knife. Cutting up veggies sucks...
i'll have you all know that i just grilled a chicken breast with rosemary and slathered the lot in garlic & cheese sauce (gorgonzola, mozzarella, parmesan).:yuck :yuck :yuck
After that i'm going to make olive yoghurt...pudding. With mushrooms.
Oh shit! That's a good idea. Thanks!
Tonight I'm going to do the pasta bildi posted. Won't really be able to utilize my knife for that though
No pepper grinder :(Oh shit! That's a good idea. Thanks!
Tonight I'm going to do the pasta bildi posted. Won't really be able to utilize my knife for that though
Good call on tossing in the pasta with the veg- Always try and think of ways to get your flavors to hang out together!
Tip #1- SALT YOUR PASTA WATER. It is possible to oversalt pasta water. But you need to be a real fuckin' maniac. Just make the water salty and you'll be good.
Also, boiling the pepper? I'm not sure I'm with you. Give it some time in the pan either pre-pasta or with the pasta and it'll cook fine. Unless you like it super soft or something. Are you grinding your own pepper? Get a pepper grinder- Pepper has a lot of volatile oils that go bad pretty fast. Pre-ground is scary stuff, yo.
Here's a recipe I invented that you might like:Nice! I'll add it to the OP
You'll need!:
Onion powder
Garlic Powder
Cumin
Coriander
Salt
Black Pepper
2-3 medium, ripe tomatoes, roughly chopped
1 yellow onion, roughly chopped
1 clove of garlic, minced
1 1/2, 2 lbs of pork
Mix your spices. Maybe do 1/2 tbsp Garlic and Onion powers,1/2 tbsp salt, 1 tsp cumin/coriander, black pepper. Eyeball this, I've never bothered to measure, but I'm just keeping in mind that C&C are powerful spices.
So get your pork ready. I used to get pre-cubed "stew" pork, but lately I've just been using pork chops. Trim the fat and cut into 1/2" cubes. Toss your pork cubes in the spice mix and let it sit.
Heat up some oil in a wide fry pan. When it's good and hot, throw your pork in and let it cook for about 10 minutes. Make sure to move it around so that all the sides of the cube cook real even like.
In the meantime, give your tomatoes a rough chop. They don't have to be finely diced, just get them into chunks. Do the same with an onion- I like to cut the onion in half length-wise and then just chop straight down so that I get "half-rings".
When the pork is mostly cooked, add the tomatoes and onions. Stir to combine, put a lid on the pan and walk away.
What happens next is magic- The tomatoes break down into a rich sauce, they mingle with the spiced meat juices and the onions and create a kind of stew that braises the pork. Let it sit for about 15 minutes until some of the liquid boils off. Give it a stir if you feel the need, it may need salt at this point, so taste for that, too. When it's done, add the clove of chopped garlic, remove from the heat and serve. I usually eat it straight, but it makes a JAWSOME taco.
Cool. I'll check that out then tonight. I'm going to do some decent grocery shopping tonight.
And I won't be boiling my veggies anymore then.
What about stuff like corn and green beans though?
I've only become a marinade convert over the past few months, wow, where has putting meat in liquid been my whole life.
one was already posted: the berry compote thing. I made something like this myself recently as a sauce for my legendary cheesecake. Costco frozen berries plus brandy and a little sugar or honey in a saucepan, leave to reduce, boom. Works well as jam too.
I added gorgonzola as well :)
(http://i38.tinypic.com/azdi89.jpg)
Agreed, except for the 'less' part. Counting calories is for fatties :lol
Someone tell me why my spaghetti tastes like electrical tape.
I need a good tomato sauce recipe, fit for a cooking notice/imbecile.
I use extra virgin, but I can see from the wiki page how big the temperature differences are between the different oils so it seems it's not so good when I'm leaving something in the pan to fry, since the temp is probably fairly high.
But for many other things it should be fine - I'll have to experiment more. Thanks.
Here's a recipe I invented that you might like:
*snip*
When it's done, add the clove of chopped garlic, remove from the heat and serve. I usually eat it straight, but it makes a JAWSOME taco.
Obviously, the longer you leave it in the pan by itself, the more likely it is to burn. If you're cooking something like steak where the pan needs to be scorching hot, add the oil just before you add the steak or whatever.
Obviously, the longer you leave it in the pan by itself, the more likely it is to burn. If you're cooking something like steak where the pan needs to be scorching hot, add the oil just before you add the steak or whatever.
So if you do it like this you can use olive oil? Cool. 8)
God, Cormacaroni is like the Hercules of food. Jesus at that steak sauce :drool
I'm totally going to make my own Marinara too. Fuck that bottled shit ;_;
My wife's homemade marinara is heavenly. I'd share the recipe, but she's never written it down and does it from memory each time.
You can then use it as a base to make stuff like this:
(http://i38.tinypic.com/295wabb.jpg)
(http://i36.tinypic.com/25qr68n.jpg)
(http://i34.tinypic.com/2w6uz6d.jpg)
(http://i33.tinypic.com/mpoyb.jpg)
Those are party favors. That's not a meal.
Only ladyboys cook!!! :-*
Only ladyboys cook!!! :-*
Clearly, if what you make is that plate of party favors
GilloD telling it like it is!
:bow
Anyone like to bake? I've learned how to make the most amazing chocolate butter cream frosting cupcakes from my wife.
Only ladyboys cook!!! :-*
Clearly, if what you make is that plate of party favors
Okay, I get it. You're the hilarious forum troll. But up until you popped in we were having a pretty good thread. Feel free to contribute- If you have a good "manly" recipe, on with it! Otherwise spare us the act this time out and leave the thread to people who are interested in it.
Peel them and boil em, rub butter on and eatShut up man, maybe someone knows a neat thing to do with them.
Its corn wtf
Peel them and boil em, rub butter on and eatShut up man, maybe someone knows a neat thing to do with them.
Its corn wtf
It's not every day I have corn that doesn't come in a bag or a can.
Peel them and boil em, rub butter on and eatShut up man, maybe someone knows a neat thing to do with them.
Its corn wtf
It's not every day I have corn that doesn't come in a bag or a can.
Peel them and boil em, rub butter on and eatShut up man, maybe someone knows a neat thing to do with them.
Its corn wtf
It's not every day I have corn that doesn't come in a bag or a can.
So I took a crack at GilloD's pork recipe. I used some different spices and a marinade of sake, white wine vinegar and lemon juice but it was basically the same. The pork came out very tender and flavorful. Went well with a beer! Me likee.
(http://i37.tinypic.com/smq2xe.jpg)
Damn. I didn't have time last night to marinade. Looks like I'll need to start planning ahead more.
Mupepe will not be tamed! Fie upon your recipes! :lolSome website said it was a good idea. I don't know if it made an actual difference, but it made me feel like I knew what I was doing :'(
I have to ask: why did you 'brown' the noodles?
yakiramen?I don't know what that is. :(
bagofeyes: yeah, that looks a lot like it actually. so it's not really ramen then?? i fail. websites lie. etc.
cohen: is there any general rule on when I should/should not brown noodles?
I love making simple stir-fries... olive oil, salt, pepper, and diced green peppers/string beans/broccoli/carrots... serve it over a bed of rice, and then stir up some chicken marinated in a soy sauce/teriyaki sauce/corn starch/sugar mix. It's a pretty basic meal but it tastes delicious. Stir fries are like all I really know how to cook well... now that my brother (who did a lot of the cooking for my family) moved to the Bronx, I'm gonna be doing a lot of the grilling and cooking, and quite frankly, I suck at it and have VERY little experience with it. So this thread should be of good help to me.Holy shit. Can you post a more detailed recipe? That sounds great.
updated the marinara sauce post with pics, since i happened to be making it tonight anyhoo:bow :bow :bow2 :bow2
http://www.evilbore.com/forum/index.php?topic=23900.msg610329#msg610329
Ok. So I want to make a homemade pizza tonight.
Does anyone have any good recipes for the dough and sauce? Help please :D
:D
What are some good cheeses to put on top besides just mozzarella?
Awesome, dude! Thanks!
Man, it seems difficult. Never made dough before. I guess I can make the sauce while the dough rises. I hope I don't fuck it up too bad
Baking is one of the most enjoyable things about cooking, but it requires infinite patience, because you're going to fuck up alot.:lol How much will your recipe make? One pie?
Oh shit, that sounds good. But I do love my sauce. I don't know. So torn!:D
What are some good cheeses to put on top besides just mozzarella?
This is what I do: Slice some tomatoes and let them sit in a bowl with garlic, olive oil, basil, salt and pepper. Bake the crust ahead of time. Brush your crust with the yummy oil sitting in the bottom of the tomatoes bowl. Lay the tomatoes over the crust, cover with mozz and bake. When it comes out, top with fresh arugula.
Other fave: Gorgonzola, fontina, mozz. Add caramelized onions and rosemary.
I've always kind of disliked tomato sauce pies, so I like simple approaches like this.
Ok
1 packet yeast
3/4 cups water luke warm
dab of honey
1 1/2 cup all purpose flour, plus more for dusting later if sticking
1/2 cup semolina flour (if you can't find just use two cups all purpose)
some olive oil
3/4 teaspoon salt
1. Mix yeast, honey (you just need a tiny bit. like a teaspoon if that) and water to activate. Let sit for five minutes and check and see if it's active. It should be slightly frothy at this point, if not the yeast is dead, start over.
2. Mix flour and salt. If you have a food processor use this, if not you're probably going to have to do the mixing by hand, which can suck.
3. Mix in water until a sticky ball forms, and then transfer to a floured surface
4. Knead until smooth and springy, adding in more flour slowly if it is sticky. This is the tough part, and a good rule of tumb is if you can stick in a finger about a half inch and the dough doesn't spring back, keep kneading.
5. Form into a ball and place in a lightly oiled bowl, cover with platic wrap and a towel, and leave for about one hour in a warm place, or until doubled.
6. Take out, punch down and roll out until fairly thin. 450 (preheated) with toppings on for about 15 minutes.
Yeah I should've mentioned that kneading is serious work and involves a lot more than just rubbing down the dough. I just use a kitchenaid now for the first part and finish the rest by hand.
:lol
I kneaded it a lot but I think I just sucked at it. i'll have to check youtube videos :(
Ok. just finished the sauce and threw my first pizza in the oven. sauce turned out a bit thin. how can i correct that next time? tastes great though
Ok. just finished the sauce and threw my first pizza in the oven. sauce turned out a bit thin. how can i correct that next time? tastes great though
Reduce it down more. Just let it simmer in a saucepan for a while. Or if you don't have much time, add some chopped or sliced fresh tomato.
I want to make chinese chicken fried rice tomorrow. anyone have good recipes??? :D
:D I'll remember that.
I also put it on the dough before i put the sauce, cheese and toppings on.
:lol:D I'll remember that.
I also put it on the dough before i put the sauce, cheese and toppings on.
Good call. :P
I'm compelled to make some Chicken Marsala. I'll be going off this set of instructions!
http://smittenkitchen.com/2008/03/alexs-chicken-and-mushroom-marsala/
If I do make it, I'll take some pictures and I'm going to eat the fuck out of it.
I want to make chinese chicken fried rice tomorrow. anyone have good recipes??? :D
:) participate pleaseLazy Ass Hot Dogs tonight:
Looks awesome CG! I like that way of doing the egg. Mr Singh taught us Tokyo folks to do the egg separately at the start then set it aside. Your way looks much more convenient. And i have some BBQ pork in the fridge right now :droolYeah, my mom does the egg separately too. It's all personal preference. I like how the egg mixes with the rice my way. :)
my rice sucked.Woah. What happened? :(
must practice making rice.
it sucked. bad.
my rice sucked.
must practice making rice.
it sucked. bad.
I'll try that next time. Yeah, it stuck together pretty bad. The bottom half of the pan of rice was kinda mushy. Fuck. I hate making rice. I thought i had conquered it when I tasted some from the top and it was perfect. But halfway down it turned to shit
:) I'll try again soon... just not today... or tomorrow. :lol I'm a little discouraged. Tonight will be spaghetti and meatballs. Something simple and easy since I already have the sauce.I'll try that next time. Yeah, it stuck together pretty bad. The bottom half of the pan of rice was kinda mushy. Fuck. I hate making rice. I thought i had conquered it when I tasted some from the top and it was perfect. But halfway down it turned to shit
You can still use softer rice while making fried rice - you just have to know how to keep the rice moving and have a certain amount of oil in the mix. It just takes practice is all. :)
This will be made this noon::drool
http://www.neogaf.com/forum/showpost.php?p=%204699710&postcount=182
Hey OnkelC - what's with the watch? I've noticed it's in a lot of your food pictures lately. ???it's a fetish thing, also practice shots for this:
When I get chicken fried rice take out its usually much darker. I guess they must use a lot of oil.
I made steak tonight. Probably nothing NEAR what you're used to, Mups, but I work with what I can! :)Damn that looks good!
Ribeye with a rasberry wine and balsamic vinegrette sauce:
(http://img124.imageshack.us/img124/1093/img5419iq6.jpg)
I've been learning how to BBQ the past few days... BBQed a NY strip steak, and a pork chop... the steak came out quite excellent and the pork chop was pretty decent although undercooked in one little spot. I mostly felt I've just been getting lucky with this. Does anybody have any effective BBQing strategies? I have a gas grill...
I'm slowly starting to learn how to cook basic stuff... made rice and a teriyaki marinade the other day too.
gots me a few questions, ya heard
Kind of a simple one I guess, since I'm not asking anything specific. The other day I saw a sale on a 4.5 lb. whole chicken for 3 bux, and decided it was a steal. One problem, though: I've never cooked a chicken (or anything else for that matter) in my life. Can any of you please tell me what I'm supposed to do, pleeeeease? As far as draining anything or cutting off and throwing away specific parts? Then, after that, how do I start the actual cooking? I don't have an oven by the way, so I'll be wanting to cook it via frying pan.
Now, for the second part of my inquiry. See, I'm pretty skinny, and I'm trying to gain some weight, so what types of meat is the best for this job? I'd like to see what I can get that could help me gain as much as possible, while at the same time, be as cheap as possible (if possible). Thanks in advance, MEN!
Mups asked me to post this for him:never saw a cake like that around here. chocolate cake only comes like this in germany:
(http://img172.imageshack.us/img172/4876/dsc00027pi3.jpg)
German Chocolate cake :9 He says he made it himself.
what is that, uh, white stuff on top? i don't think i've ever seen anything like that on a cake.
what is that, uh, white stuff on top? i don't think i've ever seen anything like that on a cake.It's supposed to be a coconut pecan frosting though you'd have to ask mupepe for the actual recipe he used. He should be back soon!
never saw a cake like that around here. chocolate cake only comes like this in germany:
http://www.neogaf.com/forum/showpost.php?p=5013490&postcount=458
correct name should be "chocolate cake German" or Gemans' chocolate cake, then. origin first, name last, aka "Beef Wellington" or "Tournedos Rossini", "Parma Ham",what is that, uh, white stuff on top? i don't think i've ever seen anything like that on a cake.It's supposed to be a coconut pecan frosting though you'd have to ask mupepe for the actual recipe he used. He should be back soon!never saw a cake like that around here. chocolate cake only comes like this in germany:
http://www.neogaf.com/forum/showpost.php?p=5013490&postcount=458
It's called German chocolate cake because the guy who originally made it had the last name "German".
correct name should be "chocolate cake German" or Gemans' chocolate cake, then. origin first, name last, aka "Beef Wellington" or "Tournedos Rossini", "Parma Ham",what is that, uh, white stuff on top? i don't think i've ever seen anything like that on a cake.It's supposed to be a coconut pecan frosting though you'd have to ask mupepe for the actual recipe he used. He should be back soon!never saw a cake like that around here. chocolate cake only comes like this in germany:
http://www.neogaf.com/forum/showpost.php?p=5013490&postcount=458
It's called German chocolate cake because the guy who originally made it had the last name "German".
(http://i73.photobucket.com/albums/i216/OnkelC/Restaurant/smallIMG_0566.jpg)jesus that looks good!
:lol
I need help with a whole chicken as well. I have no idea what to do with it.
oh cool. thank you, dude! I'll do it tomorrow and post pics of how it turns out
oh cool. thank you, dude! I'll do it tomorrow and post pics of how it turns out
:D I can't wait. Although....oh cool. thank you, dude! I'll do it tomorrow and post pics of how it turns out
If juices run pink, just put back in the oven for 10 or 15 so more minutes. Also, let it rest 4 for 5 minutes under foil before cutting into it. That helps redistribute the juices and keep the chicken nice and juicy.
You're kinda correct! I decided to do a spicy chicken spaghetti dish tonight. My mom's friend had some and it was wowowowowow. So I decided to try that tonight. I'll post the recipe and pictures of it after I'm done :Doh cool. thank you, dude! I'll do it tomorrow and post pics of how it turns out
Actually, I'm betting you do something utterly random instead, like try to make baked Alaska with cream cheese, but it will still be entertaining for us all. Go Chef mups!
How is Paella properly pronounced? I don't wanna sound like an ignoramus at a fancy restaurant.
How is Paella properly pronounced? I don't wanna sound like an ignoramus at a fancy restaurant.
Pah-eh-yah.
RMan, instead of cutting the lemon in half you can boil it for ten/15 seconds and place it in whole. It helps cook evenly, and the lemon flavor is not as strong.:lol
I need help with a whole chicken as well. I have no idea what to do with it.
Preheat oven to 400 degrees. Wash and pat down chicken with paper towels. Season the exterior and inner cavity with kosher salt and ground black pepper and rub with unsalted softened butter. Cut a lemon in half and squeeze lemon juice in the cavity. Place lemon halves in cavity. Roast for an hour in one of those aluminum disposable roasting tins. You can use a large oven proof saute pan too. You can place chicken on a bed of veggies, like carrots, onions, or new potatoes. Roast for an hour. Test for doneness by pricking the skin b/w leg and breast. Juices should run clear, not pink, indicating doneness. However, it will not be dried out, but tender and succulent. Most cooks overcook chicken. Chicken breast being the number one overcooked item in America. I recommend kosher or organic birds for roasting.
Variations:
Garlic and Rosemary Roasted Chicken: Cut a head of garlic in half, horizontally, and place in cavity. Season with fresh rosemary.
Cilantro Lime Roasted Chicken. Use a lime instead of a lemon in above recipe and season chicken with cilantro before roasting.
Baking cookies with this recipe:
INGREDIENTS (Nutrition)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Add to Recipe Box
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
In the oven now so I'll post pics when they're done.
Putting lemon under the skin tends to make the lemon flavor too strong for my taste (mainly because it knocks a lot of medium bodied reds out, and you're stuck with a white), but a full boiled lemon in the cavity makes the flavor diffuse. i would like to try preserved lemons though.RMan, instead of cutting the lemon in half you can boil it for ten/15 seconds and place it in whole. It helps cook evenly, and the lemon flavor is not as strong.:lol
I need help with a whole chicken as well. I have no idea what to do with it.
Preheat oven to 400 degrees. Wash and pat down chicken with paper towels. Season the exterior and inner cavity with kosher salt and ground black pepper and rub with unsalted softened butter. Cut a lemon in half and squeeze lemon juice in the cavity. Place lemon halves in cavity. Roast for an hour in one of those aluminum disposable roasting tins. You can use a large oven proof saute pan too. You can place chicken on a bed of veggies, like carrots, onions, or new potatoes. Roast for an hour. Test for doneness by pricking the skin b/w leg and breast. Juices should run clear, not pink, indicating doneness. However, it will not be dried out, but tender and succulent. Most cooks overcook chicken. Chicken breast being the number one overcooked item in America. I recommend kosher or organic birds for roasting.
Variations:
Garlic and Rosemary Roasted Chicken: Cut a head of garlic in half, horizontally, and place in cavity. Season with fresh rosemary.
Cilantro Lime Roasted Chicken. Use a lime instead of a lemon in above recipe and season chicken with cilantro before roasting.
YOU MUST GET UNDER THE SKIN FO THE CHICKEN OR DONT BOTHER. For real, yo. Also- Preserved lemons under the skin if you can get them.
They should turn out great. CC cookies are super easy if you follow the recipe and measure your stuff correctly. Most people mess up baking due to inaccurate measurements, flour being the main culprit. Pros always use weight as opposed to volume measurements, which are the most common in most cookbooks and websites.:D They turned out pretty good. I'm uploading the pics right now. So how can I overcome the weight to volume issue if most cookbooks and sites use volume?
Also, always cook with King Arthur flour.Is there a specific reason? Just better quality?
They should turn out great. CC cookies are super easy if you follow the recipe and measure your stuff correctly. Most people mess up baking due to inaccurate measurements, flour being the main culprit. Pros always use weight as opposed to volume measurements, which are the most common in most cookbooks and websites.:D They turned out pretty good. I'm uploading the pics right now. So how can I overcome the weight to volume issue if most cookbooks and sites use volume?Also, always cook with King Arthur flour.Is there a specific reason? Just better quality?
Looks good Mupepe.Thanks!
That's actually my next goal. I want to make some really good bread. Soooo, got a good recipe? I'm not really sure what kind of bread. Recommendations?They should turn out great. CC cookies are super easy if you follow the recipe and measure your stuff correctly. Most people mess up baking due to inaccurate measurements, flour being the main culprit. Pros always use weight as opposed to volume measurements, which are the most common in most cookbooks and websites.:D They turned out pretty good. I'm uploading the pics right now. So how can I overcome the weight to volume issue if most cookbooks and sites use volume?Also, always cook with King Arthur flour.Is there a specific reason? Just better quality?
You should be fine using volume measurements if you only bake occasionally and use classic recipes like chocolate chip cookies, which have been tested for years for variations.
You will need a scale, like a digital scale and you can use online calculators to convert volume to weight. If you get into bread bakin, using weight measurements is a must for best results.
Bikes :rock
Someone asked, and here it is, my wine cellar.
(http://i137.photobucket.com/albums/q210/Billy_Rygar/saignee/IMG_0697.jpg)
Someone asked, and here it is, my wine cellar.
(http://i137.photobucket.com/albums/q210/Billy_Rygar/saignee/IMG_0697.jpg)I think I did. Thanks. :-*
Someone asked, and here it is, my wine cellar.
Any suggestions for a good way to cook green beans?put some butter in a pan, throw in some tony chachere's seasoning and some lemon and fry them that way. comes out so good.
*bump*
More food peoplez.
I'll post my latest creation in here tonight.
I made brownies and I forgot to take them! I was talking to you on AIM while i made them. Remember?!?
freakay
The term squab formerly used to include the meat of all dove and pigeon species,
Anyone have any experience cooking with cardamon? :wtfThere's a great southern sweet potato recipe from Edna Lewis. It's delicious. I'll post it later.
Too much cardamon will numb mouths. Other than that it's good.
Who is OnkelC?
Mups asked me to post this for him:never saw a cake like that around here. chocolate cake only comes like this in germany:
(http://img172.imageshack.us/img172/4876/dsc00027pi3.jpg)
German Chocolate cake :9 He says he made it himself.
http://www.neogaf.com/forum/showpost.php?p=5013490&postcount=458
(http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs075.snc3/14236_633977198058_60710639_35961899_6940651_n.jpg)
UGH. I want cheesecake SSOOOOO bad right now!!!Have you made some before, CG?
UGH. I want cheesecake SSOOOOO bad right now!!!Have you made some before, CG?
Here's recipe that I've gotten good results with for all of FoodBore.
Sorry, my metric peoples.
That looks like a crazy amount of sugar to me, Rman. I know US folks like their desserts sweet, but I prefer to cut the sugar from most recipes in half or to a third, then add sweetness via sauces, powdered sugar etc later on. It allows more flexibility in serving to groups of people.
That looks like a crazy amount of sugar to me, Rman. I know US folks like their desserts sweet, but I prefer to cut the sugar from most recipes in half or to a third, then add sweetness via sauces, powdered sugar etc later on. It allows more flexibility in serving to groups of people.Yeah, most US based recipes have tons of sugar. The richness of cheesecake usually cuts sweetness for me. I'm not a big sweet tooth myself, but I do have soft spot for cheese cakes and custard based desserts.
Sorry, no pics, but I just finished up some lamb tangine. I love stews in the winter. I'm really digging Morrocan cooking these days, and I had to go to Kalustyan's, an amazing ethnic food market in NYC that has every kind of spice imaginable, to prepare the tangine. They are also at their peak freshness, unlike stale supermarket spices.
I don't have any pictures, but I made dinner for my wife on Dec 29th. Her birthday is on the 30th and I was trying to catch her off guard.
I grilled two t bone steaks. I only had an hour and a half or so to prep them and I had very limited supplies so I salt and peppered them, squeezed some lime on them, chopped up some garlic and threw them in baggies (we just moved and I have exactly zero damn spices or marinading ingredients. Plus I was in a hurry at the grocery store running around trying to finish it all within two hours before she got home. That included, my drive home, to the grocery store and to two other stores and cleaning up the house, washing dishes and prepping the plates for her arrival home). I grilled them for about 2 minutes on each side, then covered them. We love our rare steaks.
I made some mashed potatoes. Threw about 8 small potatoes in a big pot, put in some salt, threw in some chunks of garlic and boiled them for about an hour. drained them, put in about a stick and a half of butter and half a cup of milk. turned out really nice.
sauteed some mushrooms. I got some butter and chopped up some garlic and let the garlic fry in it for about 5 minutes, then I threw the mushrooms in and covered them. I kept opening up every few minutes and stirring. Cooked them for about 30 minutes. Then I got juices from the steaks and threw it in there to add a bit more flavor. turned up the heat high for about 3 minutes and then turned it off. They turned out really, really good. I used about a quarter of a stick of butter. CrystalGemini had told me to use some bacon, but I forgot to get it at the store so I just improvised. I had no idea how it would turn it out.
I made some green beans too. i used about another quarter stick of butter, and then threw the green beans in it and covered. It took about 30-40 minutes to cook them. I kept uncovering and moving them. I squeezed about two limes on them at the beginning and then another at the end. They turned out really good. I learned this from my mom's boyfriend.
:lol
Your house is going to stink.
I'm going to try and cook some low grade steak tonight but using a salting method I read here...
http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
Use a massive amount of Kosher/Sea Salt for a set amount of time (based on thickness) and its supposed to relax the proteins a bit and salt the cut of meat internally.
have I shared my super secret steak cooking technique?no. do it.
have I shared my super secret steak cooking technique?
I generally throw a simple wine reduction with my steak, no matter the cut.
Blue - in theory, you could actually just cook the steak with kiwi. Hawaiian cooking does this with fish, for example.
A better cut of meat is definitely the way to go when one wants non chewy meat. I'm always amazed when people say they don't like steak cause' its too tough. They dont' realize that there's a plethora of cuts to choose from.
I like trying to make really cheap cuts manageable though but next time I'll have to get a ribeye or something (there's a large butchery in my area that I need to check out :drool).Blue - in theory, you could actually just cook the steak with kiwi. Hawaiian cooking does this with fish, for example.
I've got lots of Kiwis at the moment so I'll probably experiment with this
On that note does anyone have any simple vegetarian dishes?
On that note does anyone have any simple vegetarian dishes?
Well, there is Patel's kinoko nabe... :)
On that note does anyone have any simple vegetarian dishes?
Yeah, my wife makes all kinds of awesome vegetarian meals. When she gets back from the gym I'll have her post a couple.
On that note does anyone have any simple vegetarian dishes? Like all in one pot stuff, that I can freeze and then use throughout the week.do you mean specifically vegetarian or vegan? My friend's ex made some great vegetarian lasagna.
All I do is mashed potatoes and chips :'(
I don't think something with oyster sauce counts as vegetarian...You could say the same thing about with fish sauce :P You can use vegetarian versions of Oyster Sauce. A recipe is just a template, not a prison. You alter as you wish. Chinese black vinegar can also be used in the reduction.On that note does anyone have any simple vegetarian dishes? Like all in one pot stuff, that I can freeze and then use throughout the week.do you mean specifically vegetarian or vegan? My friend's ex made some great vegetarian lasagna.
All I do is mashed potatoes and chips :'(
Day 2 of cabbage detox torture. I want to die. My body is freaking out on me due to the lack of protein. Luckily I can eat as much of it as a I want on Sunday. Lots of steak!!!
Day 2 of cabbage detox torture. I want to die. My body is freaking out on me due to the lack of protein. Luckily I can eat as much of it as a I want on Sunday. Lots of steak!!!
I hate to even tell you this, but be careful - getting OFF the diet too quickly is where you can do the most damage to your body :(
Had some awesome crapcakes
That's the alcohol still in my system.Had some awesome crapcakes
:-X
Day 2 of cabbage detox torture. I want to die. My body is freaking out on me due to the lack of protein. Luckily I can eat as much of it as a I want on Sunday. Lots of steak!!!
I hate to even tell you this, but be careful - getting OFF the diet too quickly is where you can do the most damage to your body :(
Day 2 of cabbage detox torture. I want to die. My body is freaking out on me due to the lack of protein. Luckily I can eat as much of it as a I want on Sunday. Lots of steak!!!
I hate to even tell you this, but be careful - getting OFF the diet too quickly is where you can do the most damage to your body :(
So....are there any actual benefits to this diet?
The cabbage detox diet is one of the most extraordinary, harmless diet programs used today. The cabbage has beneficial properties that are known to prevent cancer, among other known diseases. Cabbage detox diet normally has a 7 day detoxification program i.e. a full week, during this week the dieters whole consumption of food revolves around cabbage in raw form or in any other desired form e.g. cabbage soup. Cabbage detox diet does not only remove harmful toxins but also an effective way to get rid of obesity by losing weight
Is this diet scientifically proven to work or recommended by medical professionals? I'm doing a quick google of it right now and it doesn't seem too effective. More of a quick fix diet.
We want to inform the public about misleading weight-loss claims. Many of these diets like the infamous Cabbage Soup Diet can undermine your health, cause physical discomfort (abdominal discomfort and flatulence [gas] ) and lead to disappointment when you regain weight soon after you lose it.http://www.americanheart.org/presenter.jhtml?identifier=4584 (http://www.americanheart.org/presenter.jhtml?identifier=4584)
-Quick-weight-loss diets usually overemphasize one particular food or type of food. They violate the first principle of good nutrition: Eat a balanced diet that includes a variety of foods. If you are able to stay on such a diet for more than a few weeks, you may develop nutritional deficiencies, because no one type of food has all the nutrients you need for good health. The Cabbage Soup Diet mentioned above is an example. This so-called fat-burning soup is eaten mostly with fruits and vegetables. The diet supposedly helps heart patients lose 1017 pounds in seven days before surgery. There are no "superfoods." That's why you should eat moderate amounts from all food groups, not large amounts of a few special foods.
-These diets also violate a second important principle of good nutrition: Eating should be enjoyable. These diets are so monotonous and boring that it's almost impossible to stay on them for long periods.
Cabbage soup has long been a staple in many cultures, especially those in Eastern Europe. Cabbage soup is cheap, filling and can be spruced up with onions or other inexpensive flavorings. The concoction is also a popular mainstay of the cabbage soup diet, a low-calorie crash diet that people still follow today. Cabbage soup on its own has several side effects, with more severe and additional effects for those who are following the diet plan.http://www.ehow.com/list_5820161_side-effects-cabbage-soup.html (http://www.ehow.com/list_5820161_side-effects-cabbage-soup.html)
Dizziness
Dizziness, weakness and headaches may be a side effect of cabbage soup if it's the main staple of the diet. Cabbage contains a lot of fiber and some nutrients, but it is lacking in protein and low in carbohydrates. If other foods containing the daily recommended dosage of protein and carbohydrates are also consumed, the cabbage soup should not produce a lightheaded or woozy feeling.
Stomach Cramps and Gas
Lots of fiber, which is found in cabbage soup, can sometimes produce stomach cramps, a stomach ache or abdominal pain. Cabbage soup may also build up a lot of gas. Gas is often accompanied by bloating and a swollen or extended stomach.
Diarrhea
Cabbage soup is ideal for flushing out the system, which means lots of cabbage soup may mean lots of trips to the bathroom. Cabbage works as a detoxifier, ridding the body of toxins and unnecessary substances, but detoxification can come with the price of diarrhea. Cabbage is watery and filled with fiber, which allow it to readily move through the digestive system.
Other Warnings
The American Heart Association says that fad diets, such as the cabbage soup diet, can not only give you a host of side effects but can also "undermine your health." Any diet that does not include exercise is circumspect, the association says. The cabbage soup diet, in particular, leads to rapid weight loss because it flushes out the system while the main food intake is low-calorie fruits and vegetables with a bit of protein thrown in. The main weight loss seen is due to water loss. Once someone starts eating a regular diet after the cabbage soup stint, the weight may be quickly regained.
This will sound odd, but I've done it countless times.
Put the steaks out until they are at room temperature
Preheat the oven to 275
Season the steak at the last possible moment.
Put the steak IN THE OVEN RIGHT ON THE RACK (best to put something on the rack below to collect fat)
Leave in for 20-25 minutes depending on thickness ( :hump )
Put a pan on the stove and heat up about 5 minutes before taking th steak out.
When the steak is done (it won't look done, but touch it and it will feel springy like a cooked steak)
Sear it quickly in the hot pan to brown it.
YOU WILL NEVER HAVE A BETTER STEAK IN YOUR FUCKING LIFE SO HELP ME GOD
This will sound odd, but I've done it countless times.Will this work with filet? I have some left over from NYE and want to try this out. The filet is probably a good 2 inches thick too. :drool
Put the steaks out until they are at room temperature
Preheat the oven to 275
Season the steak at the last possible moment.
Put the steak IN THE OVEN RIGHT ON THE RACK (best to put something on the rack below to collect fat)
Leave in for 20-25 minutes depending on thickness ( :hump )
Put a pan on the stove and heat up about 5 minutes before taking th steak out.
When the steak is done (it won't look done, but touch it and it will feel springy like a cooked steak)
Sear it quickly in the hot pan to brown it.
YOU WILL NEVER HAVE A BETTER STEAK IN YOUR FUCKING LIFE SO HELP ME GOD
steak secret's out:
1) Buy good steak, moran
2) Cracked pepper and sea salt
3) Sear the FUCK out of it in a cast iron pan on Inferno for 2 minutes per side. If your smoke alarm doesn't go off you're doing it wrong
4) Broil in oven for 12 minutes at 375.
5) Okay your steak is done
That looks good. Did they do any cheeses?
Someone suggest a recipe for a poor college student.
Cohen, my brother's been taking sausage-making classes at The Meat Hook, let me know if you want to get in touch with him and find out how it's done.
You're working from the Ono cookbook, Patel?
I love Japanese cookbooks. They're reassuringly anal (measurements are frequently things like '198 grams', whereas Jamie Oliver or someone would say 'a handful or two') and they assume very little knowledge or skill on the part of the reader. They're typically packed with how-to photos as well.
I got a subscription to The Art of Eating. Best food magazine ever written :-[
Difference approaches. Cook's Illustrated is a magazine that breaks down recipes to their exact measurements, techniques, and cooking times, along with product reviews. The other has more long essay format articles on the culture of food, in depth profile pieces on artisanal producers and so.I got a subscription to The Art of Eating. Best food magazine ever written :-[
better than cook's illustrated?
Cupcakes are! :hyper
There's a simple marinade we use for grilling - not sure it'll work for what you're doing but it's easy though I've never used thin slices of pork in my cooking (sounds like something good for hot pot though).
I don't have measurements for anything as we just mix by eye: sesame oil, light soy sauce, mushroom soy sauce, a bit of sugar (I use brown), fresh ginger, finely chopped garlic, chopped green onion (optional) and sesame seeds (optional).
That sounds good. I need to make a trip to the grocery store.
Joe brought me this book back from Seattle
http://i.ebayimg.com/03/!BkJf9O!CGk~$%28KGrHqIOKjwEtEPqd5-hBLWT%29V3-cw~~_12.JPG[/img]
Joe brought me this book back from Seattle
http://i.ebayimg.com/03/!BkJf9O!CGk~$%28KGrHqIOKjwEtEPqd5-hBLWT%29V3-cw~~_12.JPG[/img]
Oh man. Time Life's The Good Cook series is legendary. They're all out of print now, but I've been wanting to track down the whole series. The library at my culinary school had an entire set.
Richard Olney is a god.
did you make the noodles? or just use store bought?spoiler (click to show/hide)making noodles is for chumps - there's cooking from scratch and then there's punishing yourself for self-perceived sins[close]
Basics Vol.1: scrambled eggs (in real time):
[youtube=560,345]http://www.youtube.com/watch?v=oidZQ1WmBJ0[/youtube]
did you make the noodles? or just use store bought?spoiler (click to show/hide)making noodles is for chumps - there's cooking from scratch and then there's punishing yourself for self-perceived sins[close]
store bought
i mean, it's not like i made the cheese or ground the cow
The butter was all in the middle of the pan though. That surprised me. I thought you had to spread the butter around before putting the eggs in. Guess I've been doing it wrong.
Basics Vol.1: scrambled eggs (in real time):
[youtube=560,345]http://www.youtube.com/watch?v=oidZQ1WmBJ0[/youtube]
That's what people told me since I was 13Basics Vol.1: scrambled eggs (in real time):
[youtube=560,345]http://www.youtube.com/watch?v=oidZQ1WmBJ0[/youtube]
My god man, you'll be dead in a year if you keep eating like that!
Pardon my ignorance, Mr. Onkel, but which herb did you mix into the eggs in that video?Chives.
Onkel have you ever tried james beard's scrambled egg recipe? :drool
Salt is about integration. Takes time to get that concept.
Sorry, I want me eggs NOWI don't understand most fancy eggs. I'm still almost always incredibly satisfied with cookings eggs the traditionally bad hispanic way.
and by now I mean in 10min or so
For two people at that price I would get some good steaks or chops (lamb chops :drool) and make a marinade. Miso-mirin marinade on lamb chops is both super easy and "out of the ordinary."I think this might be it...
30 dollar lobster :drool:drool
Seriously though find some fennel (2 big bulbs), 2 white fish steaks, and some italian white wine. Chop the fennel finely, place it in a pan with a half cup of water and a little olive oil and simmer it with a lid on, about twenty minutes, or until tender (pierced with a fork). When tender rapidly boil the water off without burning the fennel. Reduce to medium heat Put some more oil in and move the fennel to one side. Season with salt and pepper. Place the fish in and spoon oil over it. About 6 minutes on one side, 4 on the other. Serve on some white rice with the fennel covering. Simplicity itself. Drink the wine.
The term Strammer Max (literally "stiff Max" or "tight Max") originated in the 1920s in Saxon slang, where it initially referred to an erection, the male name "Max" being often used as a slang word for penis (similar to the English "Dick" or "Willy"). The term was adopted into Berlin street slang and applied to a dish that was supposed to be especially strengthening to the sexual prowess of the person eating it.
(http://i46.tinypic.com/5k3992.jpg)QuoteThe term Strammer Max (literally "stiff Max" or "tight Max") originated in the 1920s in Saxon slang, where it initially referred to an erection, the male name "Max" being often used as a slang word for penis (similar to the English "Dick" or "Willy"). The term was adopted into Berlin street slang and applied to a dish that was supposed to be especially strengthening to the sexual prowess of the person eating it.
lol
As I've said before, I don't have an oven here in Korea. I've tried to cook chicken breasts in a pan, but one difficulty I run into is no matter how low I set the heat, the outside always seems to brown slightly more than I'd like before the inside is cooked. Do you think that's a problem that could be fixed by buying a higher-quality frying pan?Most whole chicken breast need to be pan roasted to be cooked completely, meaning you start on the stove and finish cooking in the oven. Since you don't have an oven, I'd butterfly the breast and pound it down slightly, making a cutlet. Cutlets cook completely on the stove since they're thinner. You can also slice the chicken breast in strips and stir fry.
I wish I had an oven. :(
Never heard of challah. Got a recipe?Yeah. I got a recipe. I'll share it later when I'm home. Challah is a Jewish bread, and its usually braided.
If you want to make french toast into a serious treat, give this a shot:
Make an incision in the bread before soaking in your egg mixture
Stuff the incision with cream cheese
Soak and cook as normal, but I like it on the crispy side here to contrast with the smoothness of the cream cheese etc.
Serve with whipped cream and your best raspberry jam
You will think you have died and gone to heaven.
Gorgeous pavlova, Cormac! :drool
Gorgeous pavlova, Cormac! :drool
merci! I made another one this weekend when we had friends over and it seems to be a genuine hit. Wish I could get raspberries though.
Gorgeous pavlova, Cormac! :drool
merci! I made another one this weekend when we had friends over and it seems to be a genuine hit. Wish I could get raspberries though.
My parents grow raspberries in their backyard. During the summer the damn things are like weeds and they're constantly giving us pounds of berries at a time.
I made some excellent chicken salad using onion and chive cream cheese with a little mayo
I got some Nathan's hot dogs last night and wrapped them in bacon and then made some homemade chili and made chili cheese bacon-wrapped hotdogs. 'twas the shit.
The most fun way to cook, IMHO.
The most fun way to cook, IMHO.
Awesome, I like that way of cooking too even though I'm not very experienced.
I'm doing the same with my mushrooms. I normally make something with mushrooms, bacon, cream and pasta but I have no cream. I found this simple recipe and I pretty much have everything so will make something similar: http://www.iga.net.au/igafresh/index.cfm?page_id=2528&TempLeve11_PageID=2351. Hopefully it'll be alright.
Anyone know a good way to "cut" wasabi to make it not so strong? The stuff that comes with the sushi I buy is very good, but they never seem to give us enough. So I bought some at the store today and this shit is f'n nuclear in the tiniest amount. :-XIf you're using instant ''wasabi'' you're probably adding too little liquid to the powder. I would add more. I used quotation marks because real wasabi is actually very expensive and not as a abrasive as ''wasabi'' powder. Expensive sushi joints usually serve real wasabi.
Blah blah blah. Tired. Food pics here:
(http://photos-f.ak.fbcdn.net/hphotos-ak-ash1/hs458.ash1/25184_656867540628_60710639_36588150_6592293_n.jpg)
(http://hphotos-snc3.fbcdn.net/hs438.snc3/25184_656867545618_60710639_36588151_7898977_n.jpg)
Somebody explain this cheese and fruit thing :yuckContrast of flavors--the sweetness of the fruit being foiled by saltiness of the cheese.
It came in a tube so it's pre-made. Not a powder.Anyone know a good way to "cut" wasabi to make it not so strong? The stuff that comes with the sushi I buy is very good, but they never seem to give us enough. So I bought some at the store today and this shit is f'n nuclear in the tiniest amount. :-XIf you're using instant ''wasabi'' you're probably adding too little liquid to the powder. I would add more. I used quotation marks because real wasabi is actually very expensive and not as a abrasive as ''wasabi'' powder. Expensive sushi joints usually serve real wasabi.
Mushroom Stuffed Chicken
Organic chicken breast grilled, split and stuffed with a buttery mushroom duxelle. Served over rice pilaf and drizzled with a caramelized onion and garlic cream sauce
After fucking around with several recipes, I finally got serious and did a hardcore proper French baguette. This is not your mushy supermarket shit packed with instant yeast. I used special medium-ground flour, a tiny amount of yeast and let it raise for almost 2 days, then steam-baked it. I can't believe how well it turned out, frankly. I've made baguettes dozens of times but always in a half-assed way with lots of yeast and a quick raise, no steam, and using standard flour.
(http://farm5.static.flickr.com/4058/4496654753_791cf83e15_b.jpg)
Thanks for the advice. :-*
I've never seen those kind in my grocery store. What are they called?
My wife finished her plate so that is all that matters to me. :lol
I made a bacon lentil soup yesterday and let it stew overnight. SOOOOOO GOOOOOD.... I used bacon, green lentils, great northern white beans, black eyed peas, green split peas, yellow split peas, carrots, onion, celery, parsley and chicken stock.
No pics sorry. :(
:drool
Are those mushrooms or eggplant in that last pic?
That bacon lentil soup looks like erwtensoep. :o
I'm learning how to cook. I made mushroom soup last time by a recipe from a book by Mark Bittman. I dunno, man. It wasn't spectacular. There's this mushroom soup thing in a can, and I want to make it with that kind of taste. The recipe I did was basically a different kind of mushroom soup. It was all right though, considering the ingredients (it was vegan I think).what did you use? The canned ones generally use a shitton of cream.
I bought some oyster sauce yesterday. I had been making fried rice using soy sauce, mixed veggies, onions, mushrooms, eggs, garlic pepper, salt, and veggie oil. Tasted alright but wasn't what I was trying to get. Hopefully the oyster sauce helps, and I'm gonna use fresh chopped carrots instead of mixed veggies.
any tips on making fried rice?
In the nineteenth century, Chinese restaurateurs developed US Chinese cuisine when they modified their food to suit a more Western palate. First catering to railroad workers, restaurants were established in towns where Chinese food was completely unknown. These restaurant workers adapted to using local ingredients and catered to their customers' tastes. Dishes on the menu were often given numbers, and often a roll and butter were offered on the side.
In the process, chefs invented dishes such as General Tso's Chicken. As a result, they developed a style of Chinese food not found in China. Restaurants (along with Chinese laundries) provided an ethnic niche for small businesses at a time when Chinese were excluded from most jobs in the wage economy by racial discrimination or lack of language fluency.
omg :(I like rich so much my grandma calls me More Rice :rocksmh
Rice is fucking easy, japafags.
hey sweet cheeks,
any good recipes for lamb chops?
Thanks,
sweeter cheeks.
hey sweet cheeks,
any good recipes for lamb chops?
Thanks,
sweeter cheeks.
(http://ecx.images-amazon.com/images/I/519QPHGH9RL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg)Nice. I remember reading about that book in Bill Buford's Heat. Italians, specifically Romans are considered the progenitors of high end cuisine, however, due to some complicated history, the French get the credit, mostly because the codified their cuisine
I got this today. It's considered the first cookbook that is recognizable as a "cookbook" with ingredient amounts and cooking times and such. It was translated by a friend and he says a lot of it is still able to be cooked, if you can find the ingredients.
CG, is that dill you topped the squash/zucchini with?
CG get to the Scott's Valley famer's market and get you some crepinettes from el Salchichero. You won't be disappointed :drool
YOU SLUT! YOU'RE SUPPOSED TO BE MY FOODIE! SHARE WITH ME!
...wow. so that's how it's going to be? I'm on aim like 6 hours a day now! AND I DID THAT FOR YOU! and DUDE I want you to come to texas and make me food!YOU SLUT! YOU'RE SUPPOSED TO BE MY FOODIE! SHARE WITH ME!
YOU'RE NEVER ONLINE ANYMORE! I am so not texting you all my food pictures! And DUDE you're on my facebook! There's all these pics and then some! :duh
Come to Texas and I'll take you here :)
(http://toutounation.com/blog/wp-content/uploads/2010/02/salt-lick-bbq-pit3.jpg)
It's dill w. olive oil, but its better with honey and dill. The dill needs a sugar to bring out the flavor.
Come to Texas and I'll take you here :)There's this place in Houston where all they serve is meat, beer, and soda. They give you white Wonder bread to sop up the meaty juices, but that's about it.
(http://toutounation.com/blog/wp-content/uploads/2010/02/salt-lick-bbq-pit3.jpg)
about 400 round trip. but let's be serious, you're not leaving :-*
FFFFFFFFFFFFFFUUUUUUUUUUUUUUUUUUUUUUUUUUU...... :o
So how much is a ticket to Houston these days anyway?
where??? Rudy's kinda does this, but it's not an exclusive Houston place and they also have some amazing potato salad :omgCome to Texas and I'll take you here :)There's this place in Houston where all they serve is meat, beer, and soda. They give you white Wonder bread to sop up the meaty juices, but that's about it.
(http://toutounation.com/blog/wp-content/uploads/2010/02/salt-lick-bbq-pit3.jpg)
Have you played with the non-standard oils much? I currently have walnut, avocado and macadamia oil in the fridge, having lots of fun with them. They make a very nice change from olive in dressings but haven't tried frying etc with them.Yeah I have. I'm partial to hazelnut myself. I do a lot of salads, so keeping them interesting by varying the oils and acids. Plus certain oils have different textural components. I sometimes use melted butter for warm salads.
there had better be some of that left when I get home! :punch
Also did you snap a pic of my Go West record for your avatar? :lol
Not a cooking post per se, but I feel that this is probably the only place on the Bore that would appreciate it.:drool
Went to Bin 941 up in Vancouver, BC tonight for my wedding anniversary.
1. Goat cheese, house dried tomato salsa, Navajo fry bread.
2. Flank steak, cinnamon chilli rub, maple syrup chipotle glaze, black pepper pommes frites.
3. Duck breast, fingerling potato hash, truffle oil, haricot vert, port cranberry jus.
4. Angus beef shortrib, cauliflower goat cheese puree, peppercorn cabernet jus, crimini spinach salad.
5. Cheesecake, strawberry rhubarb compote.
OMG as usual.
Only here is semen on crackers considered a classic. smh
(http://i233.photobucket.com/albums/ee82/distantmantra/grillin.jpg)
Friends gave me their old giant gas grill, first time using it!
Making moussaka. Stock photos from my archives but you get the picture:
[IMG]http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8229_614781601188_60710639_35355027_234989_n.jpg[/img
[IMG]http://sphotos.ak.fbcdn.net/hphotos-ak-snc1/hs215.snc1/8229_614780094208_60710639_35354999_7547693_n.jpg[/img
(http://i233.photobucket.com/albums/ee82/distantmantra/grillin.jpg)
Friends gave me their old giant gas grill, first time using it!
I know it's been a few weeks but do you remember what kinda marinade you used for the flank steak? I do a lot of flank steaks myself - usually with a crushed red pepper/black pepper/teriyaki sauce/worcestershire sauce/salt marinade.
Uh get some ground chuck (healthier than ground beef), mix it with some minced onions and peppers, add some A1 sauce, form a patty, then cook until it's done?
how do I make a hamburger? is it just mince and onion?
Uh get some ground chuck (healthier than ground beef), mix it with some minced onions and peppers, add some A1 sauce, form a patty, then cook until it's done?
egg and breadcrumbs help to bind it, season with salt, pepper, garlic and put your sauce on afterward!
I made fried chicken and buffalo strips:you little slut
I made fried chicken and buffalo strips:you little slut
COME TO TEXAS
:drool
Did you soak it in buttermilk first?
Picked the first ripe heirloom tomato of the season in our back patio garden tonight. :rockpics!
The drumsticks or the buffalo strips?
The drumsticks or the buffalo strips?
the wings!
Picked the first ripe heirloom tomato of the season in our back patio garden tonight. :rockpics!
:drool
Just stopped by Trader Joe's. Choice items: White bean hummus dip with pita chips, Roasted garlic and peppercorn pork loin.
(http://image3.examiner.com/images/blog/wysiwyg/image/white_bean_hummus(2).jpg)
I was cooking tonight and I wondering what a good way to season vegetables (broccoli, mixed vegetables, stuff like that) without using salt was. I cooked them steamed. Nothing fancy. Just your basic steamed veggies and I I didn't know any good ways to season without salt aside from using natural stuff like onions and lemon. Suffice to say, the food came out average.
I seasoned my Talapia with lemon too, and that came out meh. Sigh.
I was cooking tonight and I wondering what a good way to season vegetables (broccoli, mixed vegetables, stuff like that) without using salt was. I cooked them steamed. Nothing fancy. Just your basic steamed veggies and I I didn't know any good ways to season without salt aside from using natural stuff like onions and lemon. Suffice to say, the food came out average.
I seasoned my Talapia with lemon too, and that came out meh. Sigh.
http://stuffwhitepeoplelike.com/2009/01/04/119-sea-salt/:lol
http://stuffwhitepeoplelike.com/2009/01/04/119-sea-salt/
What's a good sea salt brand? I've had morton's my entire life. My whole family, including extended family, use it. But I have a feeling it's not the best sea salt to use.Maldon :smug
I was cooking tonight and I wondering what a good way to season vegetables (broccoli, mixed vegetables, stuff like that) without using salt was. I cooked them steamed. Nothing fancy. Just your basic steamed veggies and I I didn't know any good ways to season without salt aside from using natural stuff like onions and lemon. Suffice to say, the food came out average.
I seasoned my Talapia with lemon too, and that came out meh. Sigh.
guess what dish i managed to ruin?too much olive oil??? i don't know if that's possiblespoiler (click to show/hide)pasta aglio e olio. the garlick was, like, dark brown and i used way too much oil.[close]
:fbm
Had crepes today! :9 I had the "crepe fredo" which is: "Blue Point Crab, Spinach, White Cheddar Cheese, Swiss Gruyere, Mushrooms, Onions & Herbal Seasonings topped with White Wine Alfredo Sauce." etiolate had the jambalaya crepe which for some reason had olives which was weird but was still tasty. (I'm just going to copy and paste the crepe descriptions from their website since they're one of those places that likes to name everything on the menu.)God.Damn.
Caliente Sisters -Crepe filled with French triple cream brie, enlivened with the subtle heat of jalapeno jelly.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs385.snc4/44829_696968308368_60710639_37754087_32651_n.jpg)
etiolate's Jambalaya crepe
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs365.snc4/44829_696968313358_60710639_37754088_3310303_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs365.snc4/44829_696968323338_60710639_37754090_7998865_n.jpg)
My Crepe Fredo
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs365.snc4/44829_696968318348_60710639_37754089_5837503_n.jpg)
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs253.snc4/40005_696968338308_60710639_37754093_5946465_n.jpg)
Making a big pot of chicken etoufee with Mrs. Gundam tonight.God.Damn.
(http://i233.photobucket.com/albums/ee82/distantmantra/etoufee.jpg)
Making a big pot of chicken etoufee with Mrs. Gundam tonight.
(http://i233.photobucket.com/albums/ee82/distantmantra/etoufee.jpg)
Is the whole 'I took a photo and it looks like it's from the 70s' thing a hipster thing?
not meant to be a judgement on your kitchen because crystal gemini's photos have the similar saturation, tone etc.
...that's just what my apartment looks like. :gloomy
not meant to be a judgement on your kitchen because crystal gemini's photos have the similar saturation, tone etc.
...that's just what my apartment looks like. :gloomy
not meant to be a judgement on your kitchen because crystal gemini's photos have the similar saturation, tone etc.
...that's just what my apartment looks like. :gloomy
I just use an iPhone 4 camera with the default settings. The lighting and wall/fixture color of the apartment does the "magic."
ooh, that looks good!THANKS! :D
Thank you kind sir.CG, how long do you boil the egg to get the white white but leaving the yolk still runny?3 minutes, exactly.
That cacciatore looks amazing, is it your own recipe?
I suck at plating myself.
And Ive actually gained a pants size in the past year. Not a huge deal, but I have had the same pant size for like 12 years.
Fall Cooking is my favorite. Below is one of my go to meals. Roast chicken with potatoes and carrots. All in one pan. Love my cast iron skillet.
(http://i214.photobucket.com/albums/cc24/joseromero81/5108275150_8530905a18_m.jpg)
throw a chicken, potatoes, and carrots into a panStill gotta season the chicken.
Sure. I make so much that I just wing it. Not a big measurer either. But it is usually 4 big red bliss potatoes, around fist size and 4 big carrots. PD was dead on, but some below are some details.Fall Cooking is my favorite. Below is one of my go to meals. Roast chicken with potatoes and carrots. All in one pan. Love my cast iron skillet.
(http://i214.photobucket.com/albums/cc24/joseromero81/5108275150_8530905a18_m.jpg)
OHHH..... That looks delicious! :drool Recipe?
throw a chicken, potatoes, and carrots into a pan
Does the pre-salting method work with a smaller amount of meat like e.g. a single piece of chicken breast too, or does it require a bigger chunk of meat and bones to stay juicy?Yep. It's actually easier because you use a real brining solution.
http://articles.latimes.com/2006/jul/05/food/fo-calcook5Thanks.
Made some wings with uncooked meat for the first time (always eaten the precooked ones that just required heating). As far as spices, I just used some Adobo (which I think I posted earlier, is a blend of salt, black pepper and granulated garlic, oregano and turmeric). I also applied some Stubs BBQ sauce as I put it under the broiler. Some photos...
I don't get why anybody who's not hindu would eat lamb.
been telling you for ages, cg. you gotta come to texas for your eatin
I don't get why anybody who's not hindu would eat lamb.
Because it's delicious. :drool
I never liked burgers held together with shit.
On the other hand no one should ever make meatballs without bread crumbs soaked in milk, with an egg.
December 6, 2010
chicken liver toast 3
chicken hearts, lima bean, baba ghanoush, yogurt 8
baby kale, pecorino, lemon chili vinaigrette, crouton 9
marrow bone, chimichurri, caramelized onions 10
lettuce, beets, avocado, pita, feta, creamy sumac 11
pig tails, buffalo style, celery, ranch 11
purslane, buttermilk crčme fraiche, pears, walnuts, blueberry 11
squash & ricotta ravioli, sage brown butter, brussels sprout 12
barbeque pork belly sandwiches, slaw 12
melted petit basque, chorizo, grilled bread 12
pig ear, chili, lime, fried egg 12
hamachi tostada, herbs, fish sauce vinaigrette, peanut 14
smoked trout salad, chicory, bentons bacon, crema 14
veal brains, vadouvan, apple sauce, carrots 14
poutine, oxtail gravy, cheddar 15
balsamic pork ribs, delicata squash, apple 16
quail fry, grits, chard, slab bacon, maple jus 16
sweetbreads, creamed spinach, capers, oyster mushroom 16
grilled octopus, chorizo, chowchow 17
uni, cucumber, finger lime 19
foie gras terrine, brandied peaches & raspberry jam 20
foie gras, biscuit, maple sausage gravy 23
foie gras, yam, marshmallow, pine nut, parsnip 23
flat iron, sunchoke hash, truffle parmesan fondue 27
rabbit legs, potato puree, mustard, bacon, string beans 28
foie gras loco moco, quail egg, spam, hamburger 35
all diets are fads.
:lol at the Paleo diet being a 'fad' - it's what human beings ate for 99.999999% of their existence on the planet. I realize it seems like a billion other fads, but it's really not.
Hmmmm. I'm doing a goose this year, but that is still too much food. Lemme think on it. I like Cormac's pork roast idea. You could braise it in cider.
:lol at the Paleo diet being a 'fad' - it's what human beings ate for 99.999999% of their existence on the planet. I realize it seems like a billion other fads, but it's really not.
I've seen a few pickup artists start talking about the Paleo diet on their blogs lately. Sounds like a diet I'd be game for, but then I remembered I'm Italian and can't live without pasta :P
Everyone in Japan eats plain rice...on the side. Try doing it by itself. Food is generally rated in Japan by the degree to which it enables one to choke down rice (for J-Bore, I'm referring to the concept of ご飯がすすむ）. Everyone professes to love rice, but in reality they can't eat much of it without something else that actually tastes of something.
yeah but Iranian/middle eastern rice has much more flavor imo. It just might be the way east asians prepare their rice by making it much more moist though.Everyone in Japan eats plain rice...on the side. Try doing it by itself. Food is generally rated in Japan by the degree to which it enables one to choke down rice (for J-Bore, I'm referring to the concept of ご飯がすすむ）. Everyone professes to love rice, but in reality they can't eat much of it without something else that actually tastes of something.
it's pretty much the same in iranian culture. much of our stews and meats are meant to be accompanied by an extremely large serving of rice, but because of the amount of it we consume, it's literally like drinking water to us. it took me awhile to even learn how to eat a meal without it. but to prove a point, me and my cousins have raided our kitchens plenty of times and even with plenty available, it's not surprising if we'd choose to eat a plain bowl of rice, even when sumac and other spices are readily available.
fresh rice :drool
tah-deeg :drool
oh yeah, there is a lot of shit talked over here about how amazing ramen noodles can be - raging arguments about the optimum thickness and whatnot. It's all bollocks - N-O-B-O-D-Y eats the noodles minus at least some soup, no matter how much they profess to love the noodles. It's the equivalent of someone who only ever eats PB&J sandwiches saying they love bread. Well, how do you know if it's always overwhelmed by something else?
The Chickaloni
Marinated Grilled Chicken, savory Pepperoni, melted Provolone Cheese & fresh Tomato Sauce
Christmas dinner has been decided:
Rib roast. Roasted brussel sprouts and Jerusalem artichokes. Homemade bread. Going to make a pie of some sort for dessert.
Marrow looks great. And so healthy!OMG That looks so good! I've never had a bad experience with any Japanese grilled fish. Even etiolate (who hates fish usually) likes it. Never had it cooked in a clay urn before. Sounds delicious! :9
I had this last night at our local izakaya, which specializes in fresh grilled fish: Tuna baked in a clay urn
(http://farm6.static.flickr.com/5082/5270507861_74423725de_o.jpg)
daaaamn, your friend knows how to cook. :bow
The tuna was really interesting - the upper part was roast beef-like in texture and color, but the parts between the bones was basically steamed, tender and fatty. Really good. Their salmon is the bomb too. I basically stopped taking fish oil supplements because of this place. I just suck all the oil and fat off the bones of the fish and I'm good for days.
Yeah, I'm not a big fan of tortillas unless they are freshly made so I use Na'an for a lot of things.
My wife is up in the kitchen making the following:
Momofuku Milk Bar's Blueberries & Cream Cookies
A quadruple batch of salted caramels
Chocolate malt cookie sandwiches with a white chocolate malt buttercream filling
Time to get fat!!
Low and slow
Also put a pan of water in the oven
(http://i53.tinypic.com/2ryjyv5.jpg):rock
Using a new technique from the book PD got me I finally created the loaf of bread I always wanted
Pizza with roquefort and prosciutto
(http://farm6.static.flickr.com/5009/5295855240_4644665be0_z.jpg)
Made at special request of wife and her friend. Broke the breadmaker out of mothballs to make the dough. I used about $5 of roquefort (blue cheese) and some nice prosciutto that the friend had brought for us.
For the dough, I used crushed ice instead of water, which makes the dough rise better, apparently (air bubbles get trapped in the ice). I saw this on TV and figured I'd give it a shot. It came out really well, despite a relatively short raise of a few hrs (normally I leave it in the fridge overnight). My curse is that I still enjoy baking as an activity even though I don't eat the stuff anymore.
I eat Paleo, which means no rice, bread, pasta, sugar etc
http://robbwolf.com/faq/#overview
(http://img.photobucket.com/albums/v297/bebpo/ribs.jpg):bow Bebpo :bow2
Not the best picture because my family had already started digging in and breaking them apart by then, but the ribs turned out pretty good. I definitely know how I can improve on them, but they were tender and juicy and very bbq-y. Made them with some grilled garlic marinated asparagus, dinner rolls. Finished with some watermelon and a pumpkin pecan crumb pie with ice cream & coffee. Everyone enjoyed. Tomorrow we're doing family x-mas dinner at my brothers and he's cooking a lamb stew yum yum :)
I feel great on it. Which makes sense to me, since this is what we evolved to eat. I mostly cook for myself anyway so it's no big deal for me to avoid the bad stuff.
I feel great on it. Which makes sense to me, since this is what we evolved to eat. I mostly cook for myself anyway so it's no big deal for me to avoid the bad stuff.
I might bring it up with my mom - she's been having a hard time with adjusting her diet after getting diabetes but this one sounds like something she might actually like!
We'll run it by her doctor.
I'm going vegetarian for the week :maf
(http://i.imgur.com/3PRG9.jpg)
:drool
Nothing like mussels in broth. I could moules-frites 3 times a day in the south of France.
:drool
Nothing like mussels in broth. I could moules-frites 3 times a day in the south of France.
That's my plan while we're in Belgium in April. That, and beer and liege.
how did you prepare the wings? :bow
:fbm
my stomach feels like shit
:lol @ PD.
Sure. I'm at work now. But I'll give you some suggestions later.:lol @ PD.
help a brotha out, any suggestions?
Anybody have any good rabbit recipes? Trying to brainstorm for Easter.Braised Rabbit french style is always a winner.
Oh nice! Thanks for the recipe. I've run across that website before. He has a roast rabbit recipe that looks interesting too.His recipes are gold for game meats--rabbit, venison, boar, etc.
just curious.
i generally stick to cooking books but anyone have any favorite websites for recipes? i'm looking for more sites like the honest-food one that was posted earlier. soo goood
I've had bear jerky and it was the best jerky I've ever had since.you son of a bitch. i'm jealous
Bear meat is pretty fatty so that added a lot of flavor. I'm half tempted to hunt bear just to make jerky. :droolDemi can probably help you find one and i'll split the cost
I haven't had bear jerky, but moose jerky is really good.Oooh, I've seen moose jerky sold around here at some of the country stores.
Bear meat is pretty fatty so that added a lot of flavor. I'm half tempted to hunt bear just to make jerky. :drool
Bear meat is pretty fatty so that added a lot of flavor. I'm half tempted to hunt bear just to make jerky. :drool
I know it's blasphemy, but I feel the same way about In-N-Out. It's good, but all the hype is out of control.
Lobster AND fatty pork in one meal? I've got a food-woodie.Pork BELL-AY!!! GET IN MAH BELL-AY!!! :drool
"I see a red steak and I want to burn it blaaaaaack..."this.
Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes. Additional flavorings such as paprika (pimenton dulce), oregano, cumin, thyme, (coriander leaf), lemon, and bay leaf (laurel), and in the red version, tomato and red bell pepper may also be added.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/264208_886294422318_60710639_39979625_6228130_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc6/264208_886294422318_60710639_39979625_6228130_n.jpg)
nm, that was easy enough. this morning is going to rule:lol Yah super easy if you have a cupcake sheet.
Do you marinate first or fire away?I tend to do them different every time, same with steak, sometimes marinate or dry rub, sometimes just season before cooking, mostly depends on when I want to eat them. These I just seasoned then let them sit and come up to room temp and then while the oven preheated and I prepped the pan.
I cook drumstricks at least twice a week usuallyAnd they come with their own handle!
:bow drumsticks :bow2
Cheap and delicious
Damn, that's impressive! Explain your technique in more detail please. You used a knife for the slicing I'm guessing, and maybe some kind of grill for the grilling...?
Excuse my ignorance, but where do black eggs come from? :-[
That's a good idea. My mom renders pork fat and keeps it, makes for some great recipes - don't know why I didn't think of doing the same for bacon.
Mups, how much $$$ do you have invested in that smoker? Does it take up alot of space in the backyard?Hey man, sorry I missed this.
How was it? I never cared for beets when I was younger. But my tastes have changed so much since then.
Flax seed is disgustingAmen.
(http://i.imgur.com/QnyOa.jpg)
what hobbit party?? when??
Now for the leek:
(http://www.abload.de/img/10dscf5116f5wkm.jpg)
Kielbasa :drool
Do you guys know kabanosy? It's dried kielbasa. Simply amazing.
Didn't you just eat flan and smelt with me?
WHERE'S THAT STEAK, MUPS!?
So I've been craving burgers and steak lately and I finally grab a burger today (steak will have to wait till later):
(http://i43.tinypic.com/2i6joz.jpg)
Jack cheese melting on top of one pound of medium rare goodness at the counter of my favorite burger joint. It was amazing.
WHERE'S THAT STEAK, MUPS!?
So I've been craving burgers and steak lately and I finally grab a burger today (steak will have to wait till later):
(http://i43.tinypic.com/2i6joz.jpg)
Jack cheese melting on top of one pound of medium rare goodness at the counter of my favorite burger joint. It was amazing.
Looks yummy! Where is that?
Didn't you just eat flan and smelt with me?
I think it was '80s night, so she had to stop the world and smelt with you.
Awesome! I'm going to put it on the list of places to go, to gird myself against getting lost in The Maze.Looks yummy! Where is that?
Val's in Hayward, CA. Old school kind of place that never renovates and up till this last trip I always saw the same old waitresses in their 60's or 70's shufflin' around takin' orders.
Eep! Sorry! (:teehee)Didn't you just eat flan and smelt with me?
I think it was '80s night, so she had to stop the world and smelt with you.
Damnit chrono...I can't think of smelt without hearing that song now. >:(
Aren't you every other post in the Taco Bell thread? HM?hey now sweetie. Don't say something you'll regret! I'm just spoiled I guess. Ground beef for me pretty much only goes towards burgers. I get carne asada for tacos if I do it at home.
Have you ever been to The Spanish table CG? They have the best iberico you can get in the states. A friend bought me some for my birthday. 55$ for 7 slices. Omfg. Like an entire Bryans steak in every slice.
CG, is your camera broke?
I miss this thread. :fbm
DO YOU HAVE THE RECIPE?!No recipe. If I ever ask her for a recipe I get the "I don't measure anything" line. I think she's just stingy with her recipes because I KNOW YOU KNOW WHAT YOU PUT IN THERE GODDAMMIT. I have her pupusa recipe though if you want it! She makes the BEST pupusas I've ever had. I've never had one that comes close to it.
My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
DO YOU HAVE THE RECIPE?!
My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
DO YOU HAVE THE RECIPE?!No recipe. If I ever ask her for a recipe I get the "I don't measure anything" line. I think she's just stingy with her recipes because I KNOW YOU KNOW WHAT YOU PUT IN THERE GODDAMMIT. I have her pupusa recipe though if you want it! She makes the BEST pupusas I've ever had. I've never had one that comes close to it.
My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
Oops. Missed this response earlier. I'll get it tonight and PM it to youDO YOU HAVE THE RECIPE?!No recipe. If I ever ask her for a recipe I get the "I don't measure anything" line. I think she's just stingy with her recipes because I KNOW YOU KNOW WHAT YOU PUT IN THERE GODDAMMIT. I have her pupusa recipe though if you want it! She makes the BEST pupusas I've ever had. I've never had one that comes close to it.
My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
YES PLZ. I don't measure anything either. Mup's grandma :heart
Naw, we just love pics of the fruits of your efforts. They are very savory looking.
First meal I've cooked since being back in the States (it's been over a year):
(http://distilleryimage2.instagram.com/de9286648a7711e180c9123138016265_7.jpg)
I've been home for a week and a half but I was actually really nervous that I had forgotten how to cook or something. Now I feel like I can go back to work with confidence (as a cook).
Any innovative ideas for a mango dessert thing that isn't a custard or mousse? I've experimented a little in the past but most of my mango attempts have all turned to crud.
Made roasted trout with lemon, capers, garlic and butter.That looks delicious.
(http://img341.imageshack.us/img341/2926/imag0631f.jpg)
We found this Salvadorean bakery and...PUPUSAS.I hate you thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiis much
(http://i48.tinypic.com/avt1z9.jpg)
(http://i46.tinypic.com/10fzxol.jpg)
(http://i45.tinypic.com/14bkbde.jpg)
(http://i45.tinypic.com/8xr1jm.jpg)
They were damn good.
A good/great/amazing steak does not need sauce!
Yeah I think so too... there's plenty of juice. It's not like beef on hamburgers where you need ketchup or something.
But I'm not fan of steak. Meat, even. It's yummy and nutritious, but that's it. This thread and as far as I'm concerned the whole Western world is meat-obsessed. I'm just not seeing any vegetable love here man... and I don't just mean as a counterpart to some delicious meat, that's nice too but... vegetables on its own, I'm talkin'. Lately I've been depressed so my eating habits have gone down the shitter but still. When I prepare a dinner for myself, it's definitely not some of the shit I see here, meat meat meat, taters, and some minor vegetable shit.
Borios, I'm continuing to significantly lower my salt intake; any suggestions for various other spices to use while cooking?Really depends on what you're cooking and what you want flavor wise. Look about for flavor profiles, browse the store. Even if you're not cooking what they do just watching something on a show like Good Eats or Americas Test Kitchen may get you to go after certain flavors, introduce spices and styles.
Why worry about reducing salt when you cook your own shit? Salt intake is only a problem if you eat lots of fast food, or bread, or other shit you didn't make yourself. Salt is not an issue if you're cooking a meal yourself.
Use salt, motherfucker. Be a fucking cook and use the SPICE OF THE GODS wisely.
Anyone have any tips for seasoning? I'm particularly bad at seasoning meat. I'm getting better, though.Unless you're maybe roasting a pork belly or duck, you can usually just use minimal salt.Why worry about reducing salt when you cook your own shit? Salt intake is only a problem if you eat lots of fast food, or bread, or other shit you didn't make yourself. Salt is not an issue if you're cooking a meal yourself.
Use salt, motherfucker. Be a fucking cook and use the SPICE OF THE GODS wisely.
Well, he's a Black American, and biologically, we cannot handle a lot of salt. Black Americans can only handle 1500 mg of salt/sodium per day. This is not true for blacks in Europe or Africa.
I love duck fat curry!
WHHAAA??? I've had duck curry but DUCK FAT curry?! Sounds amazing! You have any pictures? I can't seem to find any on google. Just a bunch of random images of french fries and duck legs. ???
The closest Volkswagen dealer is an hour from my house. I was waiting for my car to be serviced. I had my eye on this place for years but never a good enough reason to drive an hour for some Thai food.
Yeah, the car dealer was in Ithaca. Since Ithaca has 2 big colleges(Cornell, Ithaca) there is a ton more food variety compared to where I live.The most important base of that dish is making a decent fundament sauce. My personal fave is : tamarind, naam pla fish sauce, lime, cane sugar, rice wine and reduction.
Why settle for mehcaroni and cheese when you can have penne and cheese. :drool
That looks awesome. Cooking with gas both fig. and lit. Next time, try whacking a teaspoon of mustard in, along with bits of fried bacon.
(http://i.imgur.com/iaTHf.jpg)
I started a tumblr:
http://richardsdiet.tumblr.com/
(http://25.media.tumblr.com/tumblr_maoy2dZXU51rhrwzqo1_500.jpg)
etc.
It was my first time tasting kobe beef(if it was really kobe beef) and it's amazing.
It was so good that I didn't eat it all so I can taste it again today. :drool
It's jarring to see pics of vegetables in this thread.
But could you also write down what everything is maybe sunshine?
Which restaurant is that, CG?
CG, how much money does a spread like that cost? The post above you pumpkin porn.
i am making bacon-infused whiskey right now so sorry CG, YOU LOSEGOING TO TOKYO. BRB.
http://www.youtube.com/watch?v=s5hqoFnGgiM
If Japan had real bacon, I'd do this.
I may need to visit that expensive meat shop. Their bacon looked real.
Japanese pigs make perfectly normal bacon. He just wants an excuse to eat muffins all day instead:lol
What does fake bacon look like? :wtfMost of it is quite thinly cut, and the color is somewhat grayish. Its brining/smoking process yields a result which tastes more like fatty ham than American bacon, which is more smoky.
Shall i go to the instagram well and show you all the awesome bacon
Pan seared some trout with rosemary, garlic and butter:
(http://img580.imageshack.us/img580/5793/img2653s.jpg)
Blanched green beans, tomatoes, artichoke hearts and roast potatoes to the side.
WAT. WHY?! >:(
...WAT. WHY?! >:(
that fish :-\
Were there bones inside? :-\
WAT. WHY?! >:(
that fish :-\
Were there bones inside? :-\
Tandoori Chicken in Almond Tomato Butter Sauce
(http://i48.tinypic.com/1znwtj4.jpg)
Also made lots of pics during my pure Paleo stint but sadly the picture quality of my mobile is to shitty to bother to upload them.
:(I am so sorry. :(
I just ate 8 sticks of imitation crab cooked in margarine for dinner.
:(
I just ate 8 sticks of imitation crab cooked in margarine for dinner.
Interesting bit about the color there, Fifstar. I tried making tandoori chicken/butter chicken several times but the color never came out right unless i added way more chili than the recipe called for. In general I find indian cooking not worth the effort here. As much as I love it, the spices end up costing so much (most are only available in tiny bottles here...) it is cheaper just to eat out and have the pros do it for me.
(http://i.imgur.com/0vH6kl.jpg)That actually looks okay. But you need schooling in presentationals. Dunking a fine piece of fish onto green, when presented to a sexual lady friend is not actually great.
Grouper grenobloise
what am i looking at?Fish eggs/roe: lightly salted then pan fried :drool
:drool
More egg cups. This is easy. Lightly oil a muffin pan, put some deli meat in the holes, put a piece of cheese in it, crack an egg, cook in the oven at 375 for ~15 minutes. Delicious.:teehee
Your plating is top notch, biz. :drool :rejoice
Is that real gravy with the pork?As opposed to...?
insta-gravy, which btw I invented.Is that real gravy with the pork?As opposed to...?
It's so easy to make fast gravy with milk, flour, and some drippings. BANG, you're done.insta-gravy, which btw I invented.Is that real gravy with the pork?As opposed to...?
All green errthang
(http://i48.tinypic.com/v4wfiq.jpg)
WOW! That looks really good! Recipe plz?pretty much the standard, but I added orange juice, some soju, and like 3 tablespoons of that hot chinese chilli oil.
But :bow vichyssoise :bow2 :bow cold soups :bow2 I think I'm going to hurry up and make some before summer ends.
Why did you take it apart first?
Cross-posted from random talk, homemade Raising Cane's:
(http://distilleryimage3.ak.instagram.com/078e2b8c4a8d11e39a630ed4b936de13_8.jpg)
My first attempt at frying chicken at homeI used quinoa flour. It worked really well. I'm interested to see how well quinoa flour works in a ruestill need to make etouffee.
It was about 30 minutes at 425, turning them after 20 minutes. You've got to watch them, though.
http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html#more (http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html#more)
:mouf
(http://fotservis.typepad.com/.a/6a00d8341c018253ef0191039fe13f970c-640wi)
I got a George Foreman grill, i r srs cook nao.
But seriously, people jumped up my ass when I said I had take-out every day, so recommend me some things I can now make yo.
"Pork belly"? :what I guess I'll try it.
I got a George Foreman grill, i r srs cook nao.Boneless skinless chicken breasts. Cheap, fast, healthy. Look up some Foreman recipes for it, I haven't used mine in years. I used to use it every day.
But seriously, people jumped up my ass when I said I had take-out every day, so recommend me some things I can now make yo.
Jesus, CG. You're so awesome.
Yeah, CG is not only a great cook, her pics of the food are similarly pro-level.
Decided to re-use the oil today, and added on some black eyed peas plus left over lasagna that my mom gave me.what kind of fish is that?
(http://i.imgur.com/i2otjVYl.jpg)
also made threw a couple battered mushrooms into the oil, they came out pretty decent.
Decided to re-use the oil today, and added on some black eyed peas plus left over lasagna that my mom gave me.what kind of fish is that?
(http://i.imgur.com/i2otjVYl.jpg)
also made threw a couple battered mushrooms into the oil, they came out pretty decent.
Anybody have any recipes they like for fish tacos? I'm going to be at the family bungalow this weekend and we'll probably be catching some cod out in the lake.
James Beard has a recipe that takes a half hour
That's the one :lawdJames Beard has a recipe that takes a half hour
the one with a shit ton of heavy cream?
that shit is godly
This is a good video in the differences in scrambled eggs among the English, French, and Americans (although that's still pretty soft for American eggs, but they look good to me!):
https://www.youtube.com/watch?v=s9r-CxnCXkg
His eggs look a lot more appetizing too. They're the proper color (orange).
My man. I'm about to drop 2400$ on a smoker from Texas. :lawdAt least you know the proper region for bbq
My man. I'm about to drop 2400$ on a smoker from Texas. :lawd
Basically, I think no matter what the salad is, I'm not going to like it. Assuming there's something watery and crunchy in it, like lettuce or chopped bell pepper, and tossed with something that makes it even more wet, like some kind of oil or vinegar.you're kind of a terrible person :(
Tried those Ramsay eggs... pretty good. :leon
I forgot to buy the creme fraiche doe and had to improvise. #Jazz
Wet scrambled eggs :noahDry, fluffy eggs are the USA standard. Japan has all the goddamned runny eggs you can want in any given hotel's buffet. They're horrible. You want something that looks like it's been sneezed out? Be my guest.
Dry fluffy scrambled eggs :goty2
James Beard has a recipe that takes a half hour
Spaghetti and fried fish over here giving culinary tips:dead
I made chocolate chip cookies. Never made cookies in my life.:rejoice
They turned out pretty awesome. Although I was expecting the flavor to be better than supermarket factory-made chocolate chip cookies, but fuck it I should be happy they turned out okay.
I'll be making another batch soon. :whoo They're really shockingly easy to make.
Decided to make this (http://www.myrecipes.com/recipe/farfalle-with-creamy-wild-mushroom-sauce-10000001559239/) alongside the roasted garlic broccoli. Baked the salmon with some lemon
:rejoice
For sarslip:
Thrice cooked fries. recently made these (no pics :snoop ) but if you have a thermometer and some patience its the best fry ever. Starts at ~3minspoiler (click to show/hide)https://www.youtube.com/watch?v=F-VsLRVemzk[close]
Well if your dad didn't know you're gay, he sure as fuck does now.
Best recipe for scrambled eggs, go.
I tried making Gordon Ramsay method scrambled eggs and failed miserably :(
Took another crack (:teehee) at the Ramsay eggs again and might have (unintentionally?) made the best goddamn scrambled eggs I've ever had in my life.
(http://i.imgur.com/sueecG6.png)
Bought chives just for this (thee day expiry date wtf??) and man they make a difference (plus some small lessons I learned from last night.) The only thing is I didn't cut them small enough, but it was still a good amount/distribution. Will improve on that for the next batch.
Fuuuuuck. They were so good. Scooped them onto my plate, added a bit of herb salt, and fuck. Fuuuuuccckkkk. So good. Those chives really make a difference. I also really tasted the smoothness (courtesy the butter) tonight too. Don't know about the cream cheese (my stand-in for creme fraiche), but I guess if it ain't broke don't fix it.
:bow Ramsay :bow2
:hyper Being able to cook at least one thing well for friends and family :hyper
Improved my Ramsay method eggs. One big difference was cooking them in a small pot instead of a frying pan (no idea why he calls that pot a pan in the video). It definitely makes mixing the eggs a lot easier. I didn't have any of that cream, but I used about a tablespoon of Fage whole yogurt, and it came out awesome.
Gonna try to get some chives for next time.
Best recipe for scrambled eggs, go.http://www.ew.com/article/2015/07/23/ian-mckellen-scrambled-eggs
brehs
that chickpea salad is the real deal
Seitan is the best I can think of. Lots of different brands and types though. Just check your local grocery store. Should be in the cold section, not frozen.
I decided i'd try my hand at frying some chicken. I've been playing around with the idea of doing this for so long lol. Did a buttermilk brine with some spices for about 20h, then did a crust with lots of paprika, garlic, old bay, cayenne, black pepper, flour, baking powder and corn starch. I think it turned out really really well. Juicy meat, flavorful, crunchy crust that stuck to the chicken. Next time I'll be working on making my own Nashville style hot chicken.
:aah
(http://i.imgur.com/Fw9Xziz.png)
Do you eat the head too?
you know this thread says teach me how to cook but...
ya'll ain't teachin' anybody... ur just showing off damnit :doge
what are some foods that go well with mustard? i love the sauce but most of what I eat I don't feel like having mustard with it
I like mustard as a condiment on cheese sandwiches.
I should try that but I can't help but feel that would fuck with the flavor of the cheese. I mean good cheese is expensive. Gotta let that stand on its own.
I like mustard as a condiment on cheese sandwiches.
You mean grilled cheese? :wtf
i figured it was mostly red meat :shaq2
i'll try it with chicken
also, whole grain mustard, yay or nay?
bump, looking for interesting potato salad recipes (adding bacon bits alone doesnt qualify lmao), I made potato salad yesterday and although i loved all that evil, evil carbs, wondering if I can try and mix it up.I'll just assume you use "adding bacon bits" to refer to the Bavarian style potato salad. Which means you have probably not yet experimented with Swabian potato salad.
Potato salad god :lawdNah, at best I'm still an apprentice. Mostly a potato addict, to be honest. Proto-fries (aka country potatoes, aka potatoes with skin cut into eights, sprinkled with salt, caraway seeds, oil, and baked in an oven) are my go-to lazy food.
check out this potato expert daaaamnNope, Bavarian. We got the tater a full 60 years after the Irish (1590-ish/1650-ish), but our love and appreciation for the heavenly earth apple shall not lose out to them!
you irish corporal?