Author Topic: The Teach Me How To Cook Thread (Read 312339 times)

Mr. Gundam · « **Reply #960 on:** December 23, 2010, 07:56:53 PM »

First batch of Blueberry Cream cookies are out of the oven. Oh man, they're incredible.

Mupepe · « **Reply #961 on:** December 24, 2010, 03:32:56 PM »

I'm making apple pie tomorrow

Bebpo · « **Reply #962 on:** December 24, 2010, 04:04:30 PM »

Anyone oven slow cooked baby back ribs before? I'm cooking a slab tonight for xmas eve dinner and all the recipes I'm finding have different times and heat recommendations. I've seen 3 hours @ 300F, 2 1/2 hours @ 250F and they're usually for cooking 2 slabs. I'm only doing 1 rack and I don't want to overcook them. Trying to decide the timing and temp.

Cormacaroni · « **Reply #963 on:** December 24, 2010, 04:08:58 PM »

get a meat thermometer!

Mr. Gundam · « **Reply #964 on:** December 24, 2010, 04:18:49 PM »

Quote

My wife is up in the kitchen making the following:

Momofuku Milk Bar's Blueberries & Cream Cookies

OMG. The little milk bits add the perfect saltiness to the sweet cookie and blueberry.

Quote

A quadruple batch of salted caramels

Last year's batch was better. These are darker and stronger in flavor. Still pretty damn good, though.

Quote

Chocolate malt cookie sandwiches with a white chocolate malt buttercream filling

Had one around 1am while playing some Gundam Musou 3.... whoa...

Quote

Time to get fat!!

Already under way.

Bebpo · « **Reply #965 on:** December 24, 2010, 04:24:53 PM »

Quote from: Billy Rygar on December 24, 2010, 04:08:42 PM

Low and slow

Also put a pan of water in the oven

k. I watched a few recipe vids and I think I'm going to go with 250F for 3 1/2 hours.

TakingBackSunday · « **Reply #966 on:** December 24, 2010, 10:04:22 PM »

om nom. I'm proud of this. Smoked bacon coating on top of a meat loaf that has a coating of oregano, chicken broth, tomato paste, onions, along with some other things.

Phoenix Dark · « **Reply #967 on:** December 24, 2010, 10:18:15 PM »

Quote from: Billy Rygar on December 24, 2010, 09:10:11 PM

(Image removed from quote.)

Using a new technique from the book PD got me I finally created the loaf of bread I always wanted

omg throw a hail mary, I'll catch it with my mouth

Bebpo · « **Reply #968 on:** December 24, 2010, 10:25:33 PM »

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

Cormacaroni · « **Reply #969 on:** December 27, 2010, 02:03:49 AM »

Pizza with roquefort and prosciutto

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.

CrystalGemini · « **Reply #970 on:** December 27, 2010, 03:30:52 AM »

Quote from: Cormacaroni on December 27, 2010, 02:03:49 AM

Pizza with roquefort and prosciutto

(Image removed from quote.)

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.

WHAT? Why not?

Cormacaroni · « **Reply #971 on:** December 27, 2010, 04:05:26 AM »

I eat Paleo, which means no rice, bread, pasta, sugar etc

http://robbwolf.com/faq/#overview

TEEEPO · « **Reply #972 on:** December 27, 2010, 04:07:47 AM »

CrystalGemini · « **Reply #973 on:** December 27, 2010, 07:30:38 AM »

Quote from: Cormacaroni on December 27, 2010, 04:05:26 AM

I eat Paleo, which means no rice, bread, pasta, sugar etc

http://robbwolf.com/faq/#overview

Oh sounds interesting. How is it working for you?

Cormacaroni · « **Reply #974 on:** December 27, 2010, 09:47:35 AM »

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.

Mupepe · « **Reply #975 on:** December 27, 2010, 11:13:47 AM »

Quote from: Bebpo on December 24, 2010, 10:25:33 PM

(Image removed from quote.)

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

Bebpo

When I do baby back ribs, I do it for at 250 for 3.5 hrs too. we probably looked at the same recipe

Yoritomo · « **Reply #976 on:** December 27, 2010, 01:18:26 PM »

It's pretty family oriented but if you like classic American style heirloom foods (casseroles, baked treats etc... ) Cook's Country Magazine does a good job of putting twists on classic recipes. Renewed my wife's subscription recently. It's really not foody or very different from recipes your mother might have given you when you first moved out but different enough we've found at least one new recipe to work into our family rotation in every issue.

Honestly I'm just tagging this thread for future reference

Mupepe · « **Reply #977 on:** December 27, 2010, 01:36:56 PM »

i'm looking for a good recipe for stuffed jalapenos. anyone know one?

Dickie Dee · « **Reply #978 on:** December 27, 2010, 11:54:23 PM »

Makin' Tikka Masala tomorrow, chicken is in the fridge marinating tonight.

Brehvolution · « **Reply #979 on:** December 28, 2010, 01:47:09 PM »

prosciutto

Mupepe · « **Reply #980 on:** December 28, 2010, 03:40:06 PM »

making some ny strip steaks tonight

CrystalGemini · « **Reply #981 on:** December 29, 2010, 04:31:52 AM »

Quote from: Cormacaroni on December 27, 2010, 09:47:35 AM

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.

Cormacaroni · « **Reply #982 on:** December 29, 2010, 07:41:48 PM »

Quote from: CrystalGemini on December 29, 2010, 04:31:52 AM

Quote from: Cormacaroni on December 27, 2010, 09:47:35 AM
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.

Doctors, by and large, don't know shit about nutrition (or more accurately, don't implement what they do know). I'm healthier than every fucking doctor I've ever met.

Phoenix Dark · « **Reply #983 on:** December 29, 2010, 07:47:43 PM »

Ask Smooth Groove, he's in great shape

Cormacaroni · « **Reply #984 on:** December 29, 2010, 08:08:36 PM »

He sez to eat Fat Burger, and work out 3 times a week to work it off

brawndolicious · « **Reply #985 on:** December 30, 2010, 01:40:04 AM »

No he says if you're working out a normal amount then the occasional vice is not a big deal.

Cormacaroni · « **Reply #986 on:** January 02, 2011, 10:53:02 AM »

From today:

Roast pork shoulder w/garlic and rosemary

Fried some nice shiitake, with a basic soy sauce/ginger/sake sauce:

Plated with baked apples, potatoes and shiitake

The apples were baked in the same tray as the pork. The potatoes went in a separate dish but basted them in the pork juice anyway. Of course I did.

I ended up eating the whole thing myself. 300g of pork bitches. Sometimes it's fucking great to be married to a vegetarian.

Fried apples / Cappucino

The leftover apples are just fried in butter with nutmeg, cinnamon, some dried fruit and a splash of Cointreau. Cover in whipped cream if you like (I did). No sugar required, IMHO.

Bebpo · « **Reply #987 on:** January 02, 2011, 02:36:48 PM »

That all looks delicious

BlueTsunami · « **Reply #988 on:** January 02, 2011, 03:01:31 PM »

CajoleJuice · « **Reply #989 on:** January 04, 2011, 05:46:07 PM »

holy shit that looks awesome

i would fuck you for that food

spoiler (click to show/hide)

ok, i'd fuck you anyway

[close]

Cormacaroni · « **Reply #990 on:** January 04, 2011, 06:46:41 PM »

Quote from: Billy Rygar on January 04, 2011, 05:08:39 PM

I'm going vegetarian for the week

if serios...

CrystalGemini · « **Reply #991 on:** January 10, 2011, 09:20:22 AM »

Made a sausage and langoustine gumbo tonight:

Brehvolution · « **Reply #992 on:** January 18, 2011, 09:55:23 AM »

Ate some of my mother in law's eggplant parm while watching football this weekend. She made 20 of these and froze them using the eggplant from her garden.

Last night the wife and I made our favorite bean salad:

1 green pepper
1 yellow pepper
1 red pepper
1 orange pepper
1 can corn
1 can great northern beans
1 can kidney beans
1 can black beans
1 can pink beans
1 block of cheese( in this case we used sharp cheddar, but we usually use pepper jack)
salt
pepper
a little garlic powder
Paul Newman's Balsamic vinaigrette

Mupepe · « **Reply #993 on:** January 18, 2011, 10:32:20 AM »

oh man. eggplant parm

BlueTsunami · « **Reply #994 on:** January 30, 2011, 12:12:02 PM »

Not sophisticated high culinary stuff but I just made some Captain Crunch Chicken for the second time (first time was yesterday, didn't go to well. Its my first time breading chicken). So this is the second time 'round and I tweaked some stuff from yesterday. Some pictures...

The Setup: Captain Crunch pounded to a course grain, eggs (they haven't been beaten with milk yet) and flour with adobo for seasoning

Frying the chicken tenders in vegetable oil at a notch beyond medium

Success!

Nice mixture of sweet and savory and frying them in the pan (as opposed to cooking them in the oven) gives that much needed crunch to the outside. I think if I make them again I'll mess with the ratio of flower to seasoning some more so that the seasoning comes through more. This also makes me want to make some straight up panko breaded tenders and dip the tenders in some sauce. A little more highbrow but I don't think I can go back to frozen pre-cooked tenders anymore after this.

Oh and here's a bonus extreme closeup...

Nintendosbooger · « **Reply #995 on:** January 30, 2011, 12:29:09 PM »

I'd love to learn how to cook. The Foreman grill is getting old and it's not giving me any pussy points. I used to tease a buddy of mine for knowing how to cook and now his apartment is a regular hangout/pre-party spot for fine bitches. They love his little appetizers, and I feel like less of a man whenever my hungry ass is there and eats some of his food along with them.

My problem is that I have to go through all the trouble of shopping for the right ingredients and kitchen items. Are there basic kitchen utensils and ingredients that I could start with, then build on from there?

Rman · « **Reply #996 on:** January 30, 2011, 09:58:46 PM »

The most basic is of equipment would be this--a pan, a knife, a bowl for mixing, and a wooden spoon.

With a good quality pan you sauté, pan fry, pan roast, stir fry, and even shallow poach.

For ingredients, just learn to cook basic proteins--beef, pork, and chicken. Eggs are a great start. Green vegetables and starches--pasta, rice, etc.

You can then learn your favorites or a particular cuisine--Italian, etc.

And get a good basic goodbook for reference. The Internet is nice, but I'm partial to cookbooks. I like How to Cook Everything or the Joy of Cooking.

PBS also has some good shows. Food Network used to good when they had chefs on, which was years ago. All the chef driven shows are on PBS or the Cooking Channel, which the Food Network owns.

Smooth Groove · « **Reply #997 on:** January 31, 2011, 12:48:01 AM »

Quote from: BlueTsunami on January 30, 2011, 12:12:02 PM

(Image removed from quote.)

Those pig knuckles sure look tasty.

BlueTsunami · « **Reply #998 on:** January 31, 2011, 08:00:38 AM »

Brehvolution · « **Reply #999 on:** January 31, 2011, 09:12:45 AM »

Looks finger lickin good.

TEEEPO · « **Reply #1000 on:** January 31, 2011, 11:31:42 AM »

anyone have any recommendations on classic Italian cookbooks?

been having a carb itch lately. pasta

TEEEPO · « **Reply #1001 on:** January 31, 2011, 05:19:12 PM »

that's exactly what i wanted

Dickie Dee · « **Reply #1002 on:** January 31, 2011, 07:37:29 PM »

No exact recipe but made a mussels with a hot and sour thai broth/soup

few pounds of mussels, broth was a few cups of water, Sriracha hot sauce, and big spoonful of cane sugar

finished off with lime and cilantro

was gooood

Mr. Gundam · « **Reply #1003 on:** February 01, 2011, 05:51:30 PM »

Quote from: Billy Rygar on January 31, 2011, 08:37:52 PM

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.

Dickie Dee · « **Reply #1004 on:** February 01, 2011, 08:46:36 PM »

I had no idea this was a common pairing. Doesn't seem like two things that naturally go hand in hand. I'd still order them 'till I near puked though.

Cormacaroni · « **Reply #1005 on:** February 03, 2011, 07:32:49 PM »

Quote from: Mr. Gundam on February 01, 2011, 05:51:30 PM

Quote from: Billy Rygar on January 31, 2011, 08:37:52 PM

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.

that's some good eats, go hog wild. I'm sure you will be hammering the beer as well

Smooth Groove · « **Reply #1006 on:** February 07, 2011, 12:41:03 AM »

Had dinner at Wood Ranch tonight, a Southern California mini chain restaurant. I tried 3 cuts of their steaks and several of their BBQ items. Everything was solid for the price. The quality is midway between Claim Jumper's and a gourmet steakhouse but the price is much closer to Claim Jumper. It's worth a look for people in the area looking for a quality meal at an affordable price.

CrystalGemini · « **Reply #1007 on:** February 07, 2011, 07:14:20 PM »

For Superbowl Sunday I made buffalo wings w/ celery and Chinese chicken and corn egg flower soup (because etiolate never had it before.

).

Phoenix Dark · « **Reply #1008 on:** February 08, 2011, 01:39:35 AM »

how did you prepare the wings?

CrystalGemini · « **Reply #1009 on:** February 08, 2011, 04:13:33 AM »

Quote from: Phoenix Dark on February 08, 2011, 01:39:35 AM

how did you prepare the wings?

I used a mix of flour, chili powder, cayenne pepper, salt and black pepper to coat. Then I refrigerated them and recoat them just before frying.

Phoenix Dark · « **Reply #1010 on:** March 11, 2011, 09:18:33 PM »

Soo I bought some edamame and I have a ghetto cuisine question: what's wrong with eating the pods? I read you just pop the beans out, but if that's the case why even season the damn stuff. I'm eating the entire thing right now and it's pretty sweet

etiolate · « **Reply #1011 on:** March 12, 2011, 05:34:28 AM »

Oh PD....

CrystalGemini · « **Reply #1012 on:** March 12, 2011, 06:06:26 AM »

^-My bad. That was me surfing on etiolate's computer. :X

BlueTsunami · « **Reply #1013 on:** March 12, 2011, 08:37:00 AM »

I wonder if it hit PD yet

Phoenix Dark · « **Reply #1014 on:** March 12, 2011, 03:02:23 PM »

my stomach feels like shit

Phoenix Dark · « **Reply #1015 on:** March 12, 2011, 03:48:28 PM »

I'll have to try something different today then $:-\$

Think I'll take them out the pops and saute with some corn, mushrooms, and garlic

CrystalGemini · « **Reply #1016 on:** March 24, 2011, 11:12:45 PM »

Made herb crusted lamb ribs today. Used marjoram, savory, thyme, rosemary, basil, fennel, lavender, tarragon and pink salt.

etiolate · « **Reply #1017 on:** March 25, 2011, 12:27:03 AM »

Quote from: Phoenix Dark on March 12, 2011, 03:02:23 PM

my stomach feels like shit

I would like to say that I ate nearly half a bowl of edamame w/ pods in a sushi place once (the waitress kept staring at me doing it) and had no digestive problems whatsoever. I have also eaten gouda cheese and the wax its wrapped in with no probs.

I got mad digestive power.

Phoenix Dark · « **Reply #1018 on:** March 25, 2011, 12:31:13 AM »

I've tried a couple different things with them so far. this:

[youtube=560,345]gvpOGfpBApo[/youtube]
(didn't have enough cajun style spices to make it work, but they tasted pretty good roasted)

and I've sauted them with bell peppers, carrots, mushrooms, and garlic. Very good

BlueTsunami · « **Reply #1019 on:** March 26, 2011, 07:59:41 PM »

Stopped at a local Italian bakery and got some stuff (Truffle Bomb, Lemon Squares, slice of Raspberry Cake and a small Turamasu square... all for $11). Here's a shot of the Truffle Bomb...

News:

Author Topic: The Teach Me How To Cook Thread (Read 312339 times)