The Teach Me How To Cook Thread

[Fresh Prince]

Rice is where it's at.

[Phoenix Dark]

I like rice so much my grandma calls me More Rice

[Fresh Prince]

Exactly.

[Phoenix Dark]

I like rich so much my grandma calls me More Rice

smh

Rice is fucking easy, japafags.

omg 

Making bread sounds too hard. Rice is where it's at

[Cormacaroni]

Awesome work, Cohen.

Sadly I have sworn off bread for the most part, just as I got good at baking

[Mupepe]

I made chicken tacos last night.

I got some lemon peppered chicken thighs and baked them.  Then I pulled the chicken and did a little frying and then i got some raw tortillas, cooked them up and threw in some requeson cheese and I was in fucking heaven.

[tiesto]

^ that bread looks droolworthy.

[Cormacaroni]

Genghis - if you have clear (glass) measuring bowls, use them for the raises and use post-its or something to mark the levels of rise. Much more reliable than going by times or eyeballing.

Although you appear to be doing fine on your own

I got a Le Creuset cocotte rondo a few weeks back - been making soups and stews non-stop. Love that thing. I slow-cooked some beef the other day for 3hrs in the oven and the smell almost drove me mad.

[Cormacaroni]

Here is my attempt at doing 'Genghis Cohen Steak'



I was very worried about this drying out in the oven, 'cause it's very fatty (wagyu). I gave it only 20 mins in the oven at 275, then seared it on a molten skillet for about 30 secs a side. Garlic mushrooms on the side.

For mah Paleo-eatin' homies, here are the other sides - tomato soup, broccoli + avocado in homemade olive oil mayonaisse, sauteed spinach and some (leftover) stir-fry stuff:

[Rman]

Steak looks fantastic! It's very difficult too dry out a fatty piece of meat at 275.  That looks like a 1 1/2 to 2 inch thick steak as well. 

Are you fan of seafood, Cormac?  I ask because of the recipe swap idea you had.  I have tons of seafood recipes.  I'm a big fish eater. 

[Cormacaroni]

Hell yeah! I had a salmon meuniere + green salad for lunch the other day.

I eat seafood at least 3 or 4 times a week. We have a great seafood grill near our place so we eat that a lot. I need to get more adventurous in cooking it myself - I usually stick to packaged stuff. I have plenty of cookbooks that show how to scale and dress the fish etc, just haven't gotten around to trying my hand at it yet. I will try any recipe you post if I can get the ingredients here.

[Rman]

Yucatan Shrimp:  I got this from the NYTimes magazine recently.  Amazing! Great for the summer.

4   tablespoons unsalted butter

1   large clove garlic, minced

Juice of two large limes

1   tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)

Kosher salt and freshly ground black pepper to taste

1   pound large, fresh, shell-on shrimp

1   teaspoon jalapeño, seeded and chopped (optional)

2   tablespoons chopped cilantro.

1.   In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.

2.   Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.

3.   Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.

4.   In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again. Serves 4, messily. Adapted from Greg Nelson at Doc Ford’s Sanibel Rum Bar and Grille, Sanibel Island, Fla.

[Cormacaroni]

Hungry now!

[Cormacaroni]

RMan - here's the salmon meuniere and salad combo I mentioned. Great little light lunch.

In the interest of making it more Paleo-friendly, I resisted the urge to dust in flour and just seasoned instead. Am I being too picky?

[Cormacaroni]

Also made some rather awesome beef stew a few days back.

I slow-cooked the meat in the oven for 3hrs-plus inside the LeCreuset, then transferred to another (bigger) pot with a bunch of other veggies. This is just onions, tomatoes, garlic, red wine, beef stock and seasoning...and lots of kuroge wagyu stewing beef that had been marinating in red wine and garlic.

It smelled so freakin' good when I took the lid off, I almost broke down and ate it right there. Well, I did eat a bit of course, just to confirm that the beef was indeed forkably tender. But it was worth adding the extra veggies (pumpkin, carrots, onions, and these awesome daikokumoto shimeji mushrooms that are currently in season).

[Brehvolution]

wagyulicious

[Mupepe]

hey sweet cheeks,

any good recipes for lamb chops?

Thanks,
sweeter cheeks.

[tiesto]

hey sweet cheeks,

any good recipes for lamb chops?

Thanks,
sweeter cheeks.

I take 2 lamb chops, squeeze a half a lemon on them, add a bit of red wine vinegar, then sprinkle salt, pepper, and rosemary on top. Then grill. Seems to work out pretty well, considering I'm not much of a cook.

[Cormacaroni]

hey sweet cheeks,

any good recipes for lamb chops?

Thanks,
sweeter cheeks.

Do you know how to brine? Basically you just make up a mixture of salt, water and a little sugar and marinate in that for a while. Plenty of guides on the web. It makes the drier cuts in particular a lot better. Anyway, brine if you can.

Anyway, here's a few pork chop dishes. The basic prep is the same. Brine if you have time, then
season w/salt & pepper and any other herbs you like,
get them to room temp,
make a few incisions in the fat (the aim is to slice the tendons so the chops don't curl up in the pan, which looks nice but leads to very uneven cooking)
dust with flour (to keep the juices in)
cook one side for 2-3 mins on medium heat or until golden
turn over, lower the heat and cook for 2 more mins

Then make your sauce, using the juices in the pan.


Pork chops, eggplant and marinara sauce



I think I posted this one already ITT:

Pork chops w/mushroom and mustard cream sauce



For the first, I just fried the eggplant in olive oil and dumped in some leftover marinara sauce.

For the second, I deglazed the pan I'd cooked the chops (and mushrooms) in with some white wine, added some cream and a spoonful of Dijon mustard. Let it reduce on very low heat (because you do NOT want the cream to separate - you can ruin this in seconds on high heat if you're not careful).

[Mupepe]

Wow that looks amazing!  I'll let you know how it goes tonight.

[CrystalGemini]

I made lamb chops too! 

Made two marinades:

1. Balsamic vinegar, fresh chopped mint, salt and olive oil
2. (For tomorrow night)Tandoori marinade - cumin, turmeric, cayenne pepper, grated ginger, cinnamon, paprika, cloves, cardamom, black pepper and plain yogurt

[Cormacaroni]

Give us a sample! Is there a lot of organ meat and such?

[Cormacaroni]

I could have sworn you said "vegetarian cuisine" - must be my eyesight...

[Rman]

(Image removed from quote.)

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.

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

Italy>France.

[CrystalGemini]

Second time grilling completely on my own and wanted to try my hand at tandoori lamb chops.  Turned out well (for me ) - definitely room for improvement but I'm really happy that I didn't burn the house or the tree next to my house down.

[Cormacaroni]

ugh, i want a grill now. or a tandoor oven.

[Mupepe]

I'm getting a grill next weekend for father's day! I cant wait

But today I got a Cuisinart convection breadmaker. I know by hand is better but I'm too lazy when it comed to bread. I'd rather buy a fresh baked loaf. But its 30 bucks from a Dillard's that's closing and seeems to get pretty good reviews. Ill bake my first loaf tonight and post pics.

[CrystalGemini]

Weekend NOM-fest!

@ Rick's Dessert Diner in Sacramento





@ My BBQ Spot in Sacramento






etiolate made me lunch w/ some fresh veggies from the garden:





"Burger" joint in Santa Cruz - shakes were definitely not worth the $4 for the size:







Made OnkelC's tarragon pork tenderloin recipe:


FARMER'S MARKET!!! 







Dining alfresco:

[Brehvolution]

All over my face

[Mupepe]

YOU SLUT!  YOU'RE SUPPOSED TO BE MY FOODIE!  SHARE WITH ME!

[Mr. Gundam]

Made homemade pizza dough last night, threw it on the grill and then topped it with arugula, heirloom tomatoes, balsamic and extra virgin olive oil.

[Mr. Gundam]

My wife did beer braised chicken with fingerling potatoes, carrots and turnips last week. Everything was either from our garden or the local farmer's market. It was incredible.

[Mupepe]

anybody just have some good bread recipes?  I mean, whatever.  I've been making a lot of french bread.  really easy, really delicious.  i've started making sweet breads too

[tiesto]

CG, is that dill you topped the squash/zucchini with?

[CrystalGemini]

CG, is that dill you topped the squash/zucchini with?

It's actually etiolate's recipe and yes it is dill! I think he used a balsamic and olive oil marinade too but I'm not totally sure...

CG get to the Scott's Valley famer's market and get you some crepinettes from el Salchichero.  You won't be disappointed

Oh wow I didn't know anything existed in Scotts Valley!    Have to check it out!

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! 

[etiolate]

It's dill w. olive oil, but its better with honey and dill. The dill needs a sugar to bring out the flavor.

[Mr. Gundam]

We've got dill growing in our garden. Yum.

[Mupepe]

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! 

...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!

[Mupepe]

Come to Texas and I'll take you here

[Cormacaroni]

holy shit i just want to roll around on that pit, snapping wildly

[CrystalGemini]

Come to Texas and I'll take you here

(Image removed from quote.)

FFFFFFFFFFFFFFUUUUUUUUUUUUUUUUUUUUUUUUUUU...... 


So how much is a ticket to Houston these days anyway?

[tiesto]

It's dill w. olive oil, but its better with honey and dill. The dill needs a sugar to bring out the flavor.

Interesting... I usually use rosemary, garlic and olive oil when I cook zucchini/squash... will have to try it that way. Thanks!

[Barry Egan]

hey Cheftestants - Is there a technique to "deseason" a cut of meat?  I think I went overboard with the dry rub on this hanger steak.

[Rman]

Come to Texas and I'll take you here

(Image removed from quote.)

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. 

[Mupepe]

FFFFFFFFFFFFFFUUUUUUUUUUUUUUUUUUUUUUUUUUU...... 


So how much is a ticket to Houston these days anyway?

about 400 round trip.  but let's be serious, you're not leaving

Come to Texas and I'll take you here

(Image removed from quote.)

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. 

where???  Rudy's kinda does this, but it's not an exclusive Houston place and they also have some amazing potato salad

[BlueTsunami]

I employed Cohen's steak method but I also used the salt curing method before hand (making sure to rinse the salt off and pat the steak dry)....



It was definitely better than doing it in reverse and the lower heat being used in the oven allows you to not over or undershoot the cooking easily. I just need to buy a better cut of steak (always get the cheap stuff).

The potatoes are just regular oven roasted with an onion and garlic mixture. Balsamic vinaigrette on the salad.

[Mupepe]

damn dude that looks good

[Mr. Gundam]

Gonna do a flank steak on the new gas grill tonight.


Here's the marinade that I just threw the steak in. Fresh garlic, fresh ginger, fresh onions, brown sugar, soy sauce and black pepper.

[Brehvolution]

[Barry Egan]

Just stopped by Trader Joe's.  Choice items: White bean hummus dip with pita chips,  Roasted garlic and peppercorn pork loin.

[Brehvolution]

Hummus

Horseradish hummus on roast beef in a pita = love

[Cormacaroni]

Some simple & healthy Paleo eatin', all homemade. Sup, Rman 

Salad with avocadoes, walnuts & figs and walnut oil vinaigrette (walnut oil is AWESOME, try it!)



Salad with figs, apple and feta cheese, tomoto soup



Salmon, asparagus and fried egg:

[Rman]

Looks good! 

I've been doing a salad of feta, avocado, grilled chicken, and hard boiled eggs for lunch of late.  With a simple red wine vinaigrette.

[Cormacaroni]

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.

[Mr. Gundam]

Friends gave me their old giant gas grill, first time using it!


Flank steak with baked sweet potatoes topped with ricotta cheese, kale sauteed with balsamic and chile flakes, and pan-fried garlic.

[Rman]

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.

[BlueTsunami]

I just cooked some steak again but this time using a sirloin cut (no bone in, so butt steak ). Used Cohen's method again and OH.MY.GOD. It was extremely flavorful and extremely tender (the texture was just a level above chicken as far as chewability).

[OnkelC]

Simple Pizza with prosciutto and mushrooms:

[Cormacaroni]

Made the wife's favorite pavlova for her birthday. Chocolate base, with cream, strawberries, raspberries, blueberries and chocolate topping. There's a little bit of balsamico in the base to give it a bit of a kick. I shouldn't be eating this sugary shit at all but, sigh, the sacrifices we make for those we love.

[naff]

Damn that's a pretty hot Pav Cormac, I made one just now in the classic kiwi style with lemon curd cream and kiwifruit topping



Melts in your mouth

spoiler (click to show/hide)

Seriously, it's just egg whites, sugar and cream 

[close]