Author Topic: The Teach Me How To Cook Thread (Read 312694 times)

Cormacaroni · « **Reply #1080 on:** June 21, 2011, 12:02:35 AM »

if you want grey meat, you may as well stick to hamburger, babycakes

Groogrux · « **Reply #1081 on:** June 21, 2011, 05:28:39 PM »

Not even hamburger tastes good completely cooked.

BlueTsunami · « **Reply #1082 on:** July 01, 2011, 10:37:47 PM »

Went to a Mexican restaurant chain that popped up in the area a couple of months ago. Mexican food is a rarity up here (Massachusetts). Got the Pojo Relleno...

Basically chicken breasts that have been grilled on top of each other with cheese and sliced mushrooms in the middle which is on top of a chimichurri sauce (first time tasing chimichurri). Was really, really good. Love the taste of cilantro. The red sauce I believe is a mild chile sauce which was nice and sweet.

Cormacaroni · « **Reply #1083 on:** July 01, 2011, 10:43:31 PM »

looks excellent. Never heard of chimichurri - what goes into it? I presume it's based on tomatoes and chili.

BlueTsunami · « **Reply #1084 on:** July 01, 2011, 10:50:49 PM »

From the top of my head I know that chimichurri has a lot of stuffed mixed in, the exact items I had to Wiki...

Quote

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.

Could really taste the parsley in their version and there was definitely cilantro. The best thing about it though is the texture, it has a sort of thickness to it but still tastes very fresh. It sort of reminded me of mashed potatoes, the texture. Mixed well with the savoriness of the chicken.

CrystalGemini · « **Reply #1085 on:** July 02, 2011, 04:24:19 AM »

Steak nachos. So easy yet so good! etiolate left some thai chili peppers at my place so I threw some in there too. :9

CrystalGemini · « **Reply #1086 on:** July 08, 2011, 11:20:56 PM »

chronovore · « **Reply #1087 on:** July 10, 2011, 08:19:07 AM »

Just seeing these perfect breakfast items shot my eyebrows up with SUCH OVERWHELMING FORCE that it drove my hairline back an additional half-inch.

TEEEPO · « **Reply #1088 on:** July 10, 2011, 08:49:01 AM »

Quote from: CrystalGemini on July 08, 2011, 11:20:56 PM

(Image removed from quote.)

r
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TEEEPO · « **Reply #1089 on:** July 10, 2011, 08:50:19 AM »

nm, that was easy enough. this morning is going to rule

Rman · « **Reply #1090 on:** July 10, 2011, 09:16:13 AM »

Love the eggs wrapped in bacon, GC.

Mr. Gundam · « **Reply #1091 on:** July 10, 2011, 12:33:36 PM »

The wife and I went up to Vancouver, BC for our 5th wedding anniversary on Friday. We had our yearly dinner at Bin 941.

Oh Bin, how I love thee. Big thanks to Mr. Rygar for suggesting it to us many years ago.

Mr. Gundam · « **Reply #1092 on:** July 10, 2011, 08:13:15 PM »

Wife is out of town in Boston (again) for business. I'm grillin' for one.

--Angus beef burger stuffed with fresh garlic and bleu cheese.
--Japanese yam fries currently soaking in extra virgin olive oil, sea salt, cracked pepper, fresh garlic and curry powder.
--Topping the burger with mayo, ketchup, plus home-grown lettuce and the first ripe Purple Cherokee heirloom tomato from our garden.
--Drinkin' a bottle of Avery DuganA Imperial IPA while I grill and eat.

BlueTsunami · « **Reply #1093 on:** July 10, 2011, 08:18:10 PM »

Quote from: CrystalGemini on July 08, 2011, 11:20:56 PM

(Image removed from quote.)

Little works of art. Looks so good too.

Himu · « **Reply #1094 on:** July 10, 2011, 08:57:37 PM »

What's the best kind of potato for sauteed potatoes?

Mr. Gundam · « **Reply #1095 on:** July 10, 2011, 10:28:12 PM »

Perfect night for grilling on the patio. 75 degrees with an ice cold beer.

Yeah, I'm not a food stylist.

Himu · « **Reply #1096 on:** July 10, 2011, 10:37:11 PM »

that looks amazing

Mr. Gundam · « **Reply #1097 on:** July 10, 2011, 10:41:28 PM »

I made a mixture of mayo, ketchup and curry powder for both the burger and the yam fries. OMG.

Avery's DuganA Imperial IPA was pretty damn awesome as well. So much better than their more popular Maharaja Imperial IPA.

I love beer. So glad there's a craft beer movement, otherwise people might think my hobby was just alcoholism.

Both of my grandfathers are in fact alcoholics, so if I had any sort of addiction towards alcohol, I'd stop drinking immediately.

TEEEPO · « **Reply #1098 on:** July 11, 2011, 12:59:02 AM »

alcoholism is a bad thing?

the craft beer movement has literally made me into one.

CrystalGemini · « **Reply #1099 on:** July 11, 2011, 07:24:09 AM »

Quote from: TEEEPO on July 10, 2011, 08:50:19 AM

nm, that was easy enough. this morning is going to rule

Yah super easy if you have a cupcake sheet.

Mupepe · « **Reply #1100 on:** July 11, 2011, 10:35:51 AM »

I got a smoker and decided to do a big bbq this weekend on it. I made chicken thighs, corn on the cob, brisket and sausage.

^^ Brisket - Stuffed with bacon and onions. Created a rub from brown sugar, salt and pepper. Basted with red wine vinegar and vegetable oil. Smoked for 8 hours. Internal temp didn't get to where I wanted it exactly but it still turned out great. The 2nd pic is about 5 or 6 hours into smoking. mmmmmm

Corn on the cob - smoked for 2 hours. Rubbed with a mixture of garlic, butter, olive oil and salt and pepper

Sausage and chicken - Smoked for 2 hours - Nothing to the sausage, the chicken was rubbed with a little bit olive oil, salt, pepper and lemon pepper. The inside of the chicken was so damn juicy.

Everything was smoked using Jack Daniels woodchips.

Brehvolution · « **Reply #1101 on:** July 11, 2011, 10:37:56 AM »

looks so good!

Cormacaroni · « **Reply #1102 on:** July 11, 2011, 10:39:42 AM »

Mupepe · « **Reply #1103 on:** July 11, 2011, 10:48:10 AM »

It was amazing! The brisket made it to a safe internal temp, but it was still not even cooked an hour per lb but people kept telling me to take it out because they were hungry and it seemed tender so I obliged. No need to let it rest because it was gone in about 15 minutes. There were about 10 people and 11 lbs was gone in about 15 minutes. 16 bucks for 11 lbs of meat and it was better than 90% of the brisket I've eaten at restaurants here in Texas. So fucking worth it.

benjipwns · « **Reply #1104 on:** July 14, 2011, 06:58:14 AM »

Does this count? $1.25 for the drumsticks, roasted with garlic, paprika, pepper, salt, sage, thyme, rosemary.

Something easy to let roast while I dicked around. Had some salad while it cooked. Then nomned the drumsticks.

Not fancy, but good.

Mupepe · « **Reply #1105 on:** July 14, 2011, 10:14:19 AM »

I cook drumstricks at least twice a week usually

drumsticks

Cheap and delicious

Cormacaroni · « **Reply #1106 on:** July 15, 2011, 01:20:21 AM »

Do you marinate first or fire away?

benjipwns · « **Reply #1107 on:** July 15, 2011, 03:08:53 AM »

Quote from: Cormacaroni on July 15, 2011, 01:20:21 AM

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.

Dunno if you were asking me or Mupepe, answered anyway.

Quote from: Mupepe on July 14, 2011, 10:14:19 AM

I cook drumstricks at least twice a week usually

drumsticks

Cheap and delicious

And they come with their own handle!

Mupepe · « **Reply #1108 on:** July 15, 2011, 10:05:05 AM »

Either way, same for me lulz

Drumsticks are usually my "shit what am i gonna eat?" dependable food. So if I manage to take them out in time I'll marinate them. If not, then I'll let it get to room temp before cooking, season them right before they hit the oven and that's it.

If I'm feeling super lazy, it's just olive oil, salt and pepper.

CrystalGemini · « **Reply #1109 on:** July 16, 2011, 01:41:52 AM »

Quick and easy chicken quarters for me tomorrow ($.99/lb at Safeway right now

). My default seasonings are garlic salt, pepper, paprika, and parsley flakes. Rinse off chicken, pat dry, season, bake, eat. Such a time and stress saver when cooking for a family of 6 (more if the boyfriends are over). Chop some romaine, shave some asiago, slice mushrooms, toast some Brazil nuts for a salad.

CrystalGemini · « **Reply #1110 on:** July 17, 2011, 02:49:55 AM »

Pics of the above:

Had some extra mushrooms, some bacon grease, and a ton of garlic so I decided to make some sauteed mushrooms too (with pasta for everyone else, plain for me - pasta

):

TEEEPO · « **Reply #1111 on:** July 17, 2011, 03:09:41 AM »

marry me?

Brehvolution · « **Reply #1112 on:** July 17, 2011, 03:32:19 PM »

So how do you save bacon grease and how long does it keep?

CrystalGemini · « **Reply #1113 on:** July 18, 2011, 06:14:39 AM »

Oh I don't save it. I just used the leftover bacon grease from the bacon crumbles for the salad (I put some of the bacon in the mushrooms too). I just don't see the point in wasting perfectly good butter or oil when you have bacon grease right there. More flavor too!

Mupepe · « **Reply #1114 on:** July 18, 2011, 10:05:55 AM »

I save my bacon grease (if i don't end up using it on something). It keeps for a long time. A couple of months at least.

CrystalGemini · « **Reply #1115 on:** July 18, 2011, 09:48:03 PM »

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.

Cormacaroni · « **Reply #1116 on:** July 19, 2011, 12:09:20 AM »

I save mine...in the frying pan

Great Rumbler · « **Reply #1117 on:** July 20, 2011, 01:35:52 PM »

I made some Mexican-style chicken soup today:

Dumped some frozen chicken in a pot [wish I had some of that rotisserie chicken from Wal-Mart, but had to make do without]
Added some bell peppers, onions, carrots, corn, and pinto beans
Added some Cajun seasoning, chili powder, salt, pepper, and a dash of a few other random spices [just kind of playing it by ear]
Added in a bit of Louisiana hot sauce, Worcestershire sause, and soy sauce
Added some cut up corn tortillas
Let it cook for a while
It still didn't taste quite right though, so I dumped in some canned salsa

Apparently that last bit did the trick, because it was zomg good.

Brehvolution · « **Reply #1118 on:** July 20, 2011, 01:41:53 PM »

Pics, man. Pics!

Great Rumbler · « **Reply #1119 on:** July 20, 2011, 03:07:21 PM »

Here you go:

Brehvolution · « **Reply #1120 on:** July 20, 2011, 04:17:16 PM »

Mr. Gundam · « **Reply #1121 on:** July 21, 2011, 12:27:53 AM »

Grilled apricots with vanilla bean ice cream and chocolate mint from the garden.

Cormacaroni · « **Reply #1122 on:** July 21, 2011, 12:53:26 AM »

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...?

Beezy · « **Reply #1123 on:** July 21, 2011, 01:39:47 AM »

chronovore · « **Reply #1124 on:** July 21, 2011, 08:13:42 AM »

Quote from: Cormacaroni on July 21, 2011, 12:53:26 AM

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...?

And some kind of bean for the beaning.

Still: WANT.

Mupepe · « **Reply #1125 on:** July 21, 2011, 10:12:13 AM »

that looks fuckin good

I'm using the smoker again this weekend

CrystalGemini · « **Reply #1126 on:** August 11, 2011, 07:35:36 PM »

Mom's teaching me how to make preserved egg and pork congee today.

Pics later.

CrystalGemini · « **Reply #1127 on:** August 12, 2011, 01:01:03 AM »

Mom made braised pork belly.

YAH THAT'S A NIPPLE. It was delicious.

BlueTsunami · « **Reply #1128 on:** August 12, 2011, 01:02:25 AM »

'dat nipple

But I'd eat it anyways

Fresh Prince · « **Reply #1129 on:** August 12, 2011, 01:02:41 AM »

Fuck that looks good.

CrystalGemini · « **Reply #1130 on:** August 12, 2011, 01:07:30 AM »

OK now congee pics:

SOOOOO GOOOOODDD...

Brehvolution · « **Reply #1131 on:** August 12, 2011, 09:29:19 AM »

Excuse my ignorance, but where do black eggs come from?

Beezy · « **Reply #1132 on:** August 12, 2011, 11:49:46 AM »

chronovore · « **Reply #1133 on:** August 12, 2011, 07:02:19 PM »

Quote from: Zero Hero on August 12, 2011, 09:29:19 AM

Excuse my ignorance, but where do black eggs come from?

They're pickled. Or fermented.

http://en.wikipedia.org/wiki/Century_egg

CrystalGemini · « **Reply #1134 on:** August 12, 2011, 07:52:14 PM »

Yah they're basically burried under a bunch of clay and ash for a few months. Not so much pickled or fermented. It's a sort of dry curing.

Mupepe · « **Reply #1135 on:** August 15, 2011, 10:18:01 AM »

Smoked my third brisket and I've finally found the basis for my brisket recipe. I'm just going to work on a better rub but even without doing that, I can confidently say this is the best brisket I've ever eaten. It only took 12 hours of my time and 20 bucks to make it and I have 8 lbs of it. I smoked it for 8 hours and then finished it in the oven for 4 and let it rest for 30 minutes (was too impatient and it was late). The crust was so soft that it felt like poking a marshmallow.

It was stuffed with jalapenos from my garden and bacon. Rub was brown sugar, salt, pepper, cajun seasoning for a kick. Mop/baste was vegetable oil, red wine vinegar, onion and garlic.

Now I'm going to start with baby back ribs. I heard they're a bit more delicate so we'll see how that goes.

I also did two whole chickens last night. They didn't come out bad, they just weren't anything special. I had only a few minutes of preparation since my mother in law dropped by at the last minute and asked me to smoke them. So I just made a basic rub and used the mop I used for brisket. The chicken was REALLY tender and fell off the bone, but the flavor just wasn't to where I want it to be.

Dickie Dee · « **Reply #1136 on:** August 15, 2011, 10:23:25 AM »

Mups, how much $$$ do you have invested in that smoker? Does it take up alot of space in the backyard?

Quote from: CrystalGemini on July 18, 2011, 09:48:03 PM

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.

I knew someone that did that and used it to coat baked potatoes to crisp up the skin

sooo goood

benjipwns · « **Reply #1137 on:** August 22, 2011, 05:28:49 AM »

Anybody got any fun ideas for potatoes? Local store has 5lb of white potatoes for $1 special this week and I have a number of things I can do normally with them but I wouldn't mind trying tons of new things since they're cheap as fuck.

Cormacaroni · « **Reply #1138 on:** August 22, 2011, 06:05:53 AM »

dauphinoise if you're feeling extravagant maybe

cool breeze · « **Reply #1139 on:** September 06, 2011, 09:18:39 PM »

so, how do you use a broiler (function in an oven)?

I heard it's like an upside down grill. Is that more or less correct? just top rack, broil/high temp, and place foods? I tried it once and it smoked up bad.

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Author Topic: The Teach Me How To Cook Thread (Read 312694 times)