The Teach Me How To Cook Thread

[Fresh Prince]

Thanks Rman those were the sort os simple recipes I was looking for.

[Mr. Gundam]

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!!!

Hopefully the baked potato tonight will tide me over.

[CrystalGemini]

I'm so sorry, dude.   

I made curry spiced lamb chops with a mint dill sauce and raspberry wine reduction for dinner today.  Chick pea curry and roti on the side.

[Howard Alan Treesong]

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

[Mr. Gundam]

That was the best baked potato I've ever had.  

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

Oh, I know to be careful. Day 5 (Sunday) is as much protein as you want, but I'll probably eat a single steak and call it good.

When this is over next Wednesday, I'm going to slowly ease myself back into "normal food." Thanks for the concern, though!

[Rman]

I just back came back from my company holiday party.  We celebrate in January due to vacations.  Had some awesome crab cakes, followed by bone in rib eye steak medium rare, with all the standard sides--mac and cheese, mashed potatoes, etc, along with tons of wine.  It just sucks that I have to go work tomorrow.  The whole company is going to be hung over.

[Mr. Gundam]

Had some awesome crapcakes

 

[Rman]

Had some awesome crapcakes

 

That's the alcohol still in my system.

[CrystalGemini]

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?

[Mr. Gundam]

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 dieter’s 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

It's not meant to be a quick fix, I just want to do something alongside regularly working out to combat all the crap I ate over the holidays.

[Howard Alan Treesong]

the "harmful toxins" are released in the forms of gaseous farts

[etiolate]

nom nom nom

If you want a enjoyable, body flushing diet, then tea, cranberry juice and pumpkin seeds will do you RIGHT.

[CrystalGemini]

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.

[Fresh Prince]

I should know how to make chickpea curry 

Fuck it I'll try tonight.

[Mr. Gundam]

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.

It's totally a quick fix, which is why I still run 3-4 miles four times a week and go to the gym. I'm doing it primarily out of moral support for my wife and I ate like shit over the holidays. I just want something to clean my system out and get back on track. I've been feeling really sluggish and I need to get back on the path towards running a half marathon in the spring. I'm also interested if it will actually have any positive short-term effects.

[CrystalGemini]

Hmm...  Did you or your wife consult with a healthcare professional before doing the diet?  The more I read about it, it sounds less and less like a good idea. 

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.

-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 10–17 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.

http://www.americanheart.org/presenter.jhtml?identifier=4584

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.

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.

http://www.ehow.com/list_5820161_side-effects-cabbage-soup.html

I know you're trying to be supportive to your wife but are you sure you want to encourage something that may be unhealthy for both of you?

[Howard Alan Treesong]

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 ( )
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

Just did this with a brandy cream reduction w/ mustard, it is divine. I think your recipe and my recipe are basically the same, just the sear/broil steps are reversed.

[Brehvolution]

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 ( )
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

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.

[Mr. Gundam]

We're both well aware of all of that, but thanks for concern! We both take supplements, work out 5 times a week and aren't looking for a replacement to exercise. We're basically fasting for seven days. Day 4 and we're both doing just fine.

[CrystalGemini]

Went to the Fungus Fair in Santa Cruz today.  It was AWESOME.  Got some oyster mushroom fritters and some sort of pork and mushroom stew that reminded me of OnkelC's recipe.  IS IT YET ANOTHER SIGN?!



Thai Three Mushroom Soup (they ran out of bowls):


Random fungus pics for fun:




Always been a huge fan of oyster mushrooms but those fritters were definitely awesome.  Have to try that sometime. 

[brawndolicious]

That looks good.  Did they do any cheeses?

[Mr. Gundam]

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

Doing this tonight with a side of fresh green beans sauteed with garlic and balsmic.

[CrystalGemini]

That looks good.  Did they do any cheeses?

Nope no cheese.     But they did have cheesecake with a candy cap mushroom glaze!  (Didn't try it though.   )

[tehjaybo]

How we do things in Kentucky.

[Howard Alan Treesong]

I made oyakodon tonight, pretty easy

10 oz chicken, skinned, boned, and cut into small pieces
one med. sized onion, sliced
1 green onion
1 1/4 cup dashi (Japanese fish broth)
2 tbsp sugar
4 tbsp mirin
4 tbsp soy sauce
4 eggs, beaten

Put the dashi, sugar, soy sauce in a pan and bring to a boil over high heat.
Scatter the onion around the base on the pan, then put the chicken on top of it.
Cook for 5 minutes, stirring constantly.
Pour egg on top and cover. DO NOT STIR IN EGG.
Cook for 30 seconds. Remove pan from heat and let sit for 60 more seconds.
Put over rice. Congrats you just made good oyakodon! Makes 4 servings. Garnish with thinly sliced green onion, or don't.
Also you should really put shichimi togarashi on it.

[Eric P]

last night i made some improve spaghetti carbonara with shrimp.  Except I had only turkey bacon and red wine.  it still turned out very well.  cooked the shrimp first, then the bacon with wine reduction and by the time that was done, kicked that down to low and cooked the spaghetti and prepped the egg/cheese mixture.

then i kind of made a ring with the 'ghett on each plate and placed pre-prepared diced tomatoes in the center of each plate

[Rman]

I love Marcella Hazan.  Her recipes are always solid.  Although professional cooking is dominated by males, female cookbook authors/chefs litter my cookbook collection--Juila Child (French), Alice Waters (American/California), M.F.K Fisher, Elizabeth David (Italian/French), Anne Varenne (French), Elizabeth Andoh (Japanese), Edna Lewis (American/Southern), Madhur Jeffrey (India), etc. 

I've always wanted to pick up something from Penelope Casas.  I've heard great things about her too.

[Cormacaroni]

Never thought of combining beef bolognese and risotto. I have some of the former in the fridge right now. Do you just stir into a basic risotto near the end or what?

[Howard Alan Treesong]

lol, u ate butt

[Rman]

Genghis, you ever try your hand at sausage making?

*Too much ammo there, especially for this board.

[Himu]

Someone suggest a recipe for a poor college student.

[Phoenix Dark]

Someone suggest a recipe for a poor college student.

Chicken breasts

what you need:
-chicken breasts: they aren't expensive
-vegetable oil or olive oil
-Italian bread crumbs
-Seasoning


preparation:
-thaw chicken for an hour or so
-cover each breast with some salt, and marinate with something; last time I used a spicy buffalo wing marinate sauce. Italian dressing it great too. Put all this in a container and stick in the fridge for an hour
-Take out fridge, wash off the salt
-pat dry
-set oven to 400 degrees

Ok next, get a container or ziploc bag and put some Italian bread in it

Season your chicken then put it in the container or bag

Shake for a couple minutes until the crumbs are all over the chicken

Put a bit of vegetable or olive oil at bottom of pan, place chicken in it

Stick that in the oven for an hour. It'll come out tasting great, and well breaded.


You can get some mixed veggies as a side. Hell, make some potatoes too!

[Fresh Prince]

You don't really need dressing or bread crumbs. Salt and pepper. Pan fry. Finish off in the oven. Make a simple salad on the side. Taste's surprisingly good.

Also I tried the kiwi fruit thing with some blade steak. It came a lot more tender than normal with no discernible after-taste.

[Phoenix Dark]

taste good(er with bread crumbs) man

[Fresh Prince]

1 hour is a long time. 5-10 minutes in a fry pan. About 15 minutes in the oven. Prepare a salad in the mean time.

[Phoenix Dark]

Damn, I really need to learn how to use my phone smh

BUT here's a small pic


Fried chicken and some veggies I sauteed

[CrystalGemini]

OMG I had bone marrow today.  One of my all time favorite foods ever. 

Now I make cake.

[Howard Alan Treesong]

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.

Then, you can buy the Sausage Suitcase^TM:

[Brehvolution]

[Eric P]

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.

oh that place is so glorious

their twitter feed is just pictures of meat

[Mr. Gundam]

I always think about taking a sausage making class at Salumi... I'll do it one of these days.

Also, back to eating real food again!

[Mr. Gundam]

http://www.salumicuredmeats.com/

[Rman]

I've been meaning to get a sub to that in a long time.  I usually pick it up at Barnes and Noble.  Ed Behr is a genius.

[Howard Alan Treesong]

I just made a chicken and milk nabe with fresh ginger topping that's mmm

Looks cause of the milk separating during cooking but I'll work on that next time

[Rman]

You're working from the Ono cookbook, Patel?

[Howard Alan Treesong]

You're working from the Ono cookbook, Patel?

Yeah, I'm 3-for-3 on it. And the mushroom one was fucking astounding. I'd recommend it to anyone looking for some simple, delicious, workhorse Japanese recipes.

[Rman]

I love Japanese home cooking, but I haven't experimented with it in a long time.  Gotta head to Katagari's and stock up on miso, soy sauce--the real stuff not Kikkoman, mirin, and kombu. 

[Howard Alan Treesong]

read the Nutrition Facts; I was horrified to discover most mirin brands use HFCS for sweetener these days

nothing is sacred :'(

[Cormacaroni]

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.

[Howard Alan Treesong]

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.

yeah, I can't stand it when I buy a cookbook and the recipe is like

1. Get a pig's head
2. Cook it
3. Okay

[Cormacaroni]

haha, yeah.

That shit works fine for the folks with 4 yrs of culinary school followed by 5 years of being yelled at by Marco Pierre White, but I can't stand it. I mean, ok, handfuls of shredded mozzarella on lasagne, fine. But in baking, desserts, sauces etc - I want to KNOW something that will WORK. I don't have weeks to experiment with this shit with a starving wife and kid breathing down my neck.

[Howard Alan Treesong]

The Baking cookbook I got for Christmas is awesome because it defines in an appendix what an "egg" is, how to measure a "cup" of flour, etc. It would be overkill except that baking is a place where a quarter cup (or is that "cup"?) in the wrong direction can send the whole thing to hell.

http://www.amazon.com/Baking-James-Peterson/dp/1580089917/ref=sr_1_1?ie=UTF8&s=books&qid=1263454124&sr=8-1



2000 photographs! No shit. I kind of want an excuse to learn to make cakes just because the instructions are so good.

[Cormacaroni]

Have a child! Baked my first birthday cake earlier late last year. I do cheesecakes, cookies, muffins and stuff pretty regularly too. Now you know why they call them 'brownie points'.

[Howard Alan Treesong]

oh, I do cookies or muffins about twice a week these days (much to the happiness of my team)

but a cake isn't so shareable at the office

[CrystalGemini]

Cupcakes are! 

[Mupepe]

Patel: You need an excuse to bake cakes???  DUDE THEY'RE CAKES!  Shit, get one of those cake containers and just eat that shit for the next two weeks.  Getting a good container will keep it nice and fresh.  You don't have to bake huge cakes. 

Doooooooooooooooooooooooooooo it.  The only excuse you need to bake a cake is that you want to eat some damn cake.  EVERYONE LOVES CAKE

[Eric P]

I got a subscription to The Art of Eating.  Best food magazine ever written

better than cook's illustrated?

[Rman]

I got a subscription to The Art of Eating.  Best food magazine ever written

better than cook's illustrated?

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.

[Eric P]

k.  i'll check out an issue.

speaking of the meat hook



"Why yes, we do have a terrifying porchetta in the case. Buy his crunchy face for lunch."

[Barry Egan]

I like how clearly the pigs face expresses writhing agony.