Author Topic: The Teach Me How To Cook Thread (Read 312994 times)

CrystalGemini · « **Reply #1200 on:** January 30, 2012, 12:35:01 AM »

Aren't you every other post in the Taco Bell thread? HM?

FlameofCallandorReturns · « **Reply #1201 on:** January 31, 2012, 08:31:21 AM »

If anyone else here eats paleo I just discovered the best way to cook Sweet Potatoes.

Take a cheese grater and shred them up into a frying pan of butter. Voila! Instant sweet potato hash. Soo good. I had it with every meal on Sunday.

Mupepe · « **Reply #1202 on:** January 31, 2012, 09:48:07 AM »

Quote from: CrystalGemini on January 30, 2012, 12:35:01 AM

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.

But guess where I'm going today! Taste of Texas baby! Check out some pics from there (not mine, though I'll take some)

CrystalGemini · « **Reply #1203 on:** February 01, 2012, 06:46:53 AM »

Shrimp scampi:

Mupepe · « **Reply #1204 on:** February 01, 2012, 10:35:14 AM »

FlameofCallandorReturns · « **Reply #1205 on:** February 05, 2012, 06:20:58 PM »

Is there such thing as too much bacon? I go through about 6 pounds every week and a half

Mupepe · « **Reply #1206 on:** February 05, 2012, 07:40:53 PM »

No way. Bacon is king. There is never too much. I just ate some with dinner and I'm cooking tomorrows lunch in some bacon grease

chronovore · « **Reply #1207 on:** February 17, 2012, 01:02:10 AM »

My sister likes the cooking channel's "Extra Virgin" show, with Debi Mazar. So I made this for her family tonight:

http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/cavatappi-al-vino-recipe/index.html

Super easy recipe, very nice results. 30 minutes, start-to-finish, including the minimal prep. Do not use Kraft Parmesan Cheese, use real parmesan or Romano, grated fresh over the final pan. It's good, a little sweet from the onions, but you can change that up with some black or white pepper pretty easily.

CrystalGemini · « **Reply #1208 on:** February 18, 2012, 05:00:01 AM »

rodi, etiolate and I made quiche the other day:

chronovore · « **Reply #1209 on:** February 19, 2012, 11:11:41 AM »

(pic is from recipe page)
http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/cavatappi-al-vino-recipe/index.html

My sister loves this show, and asked me to take a stab at this novice-level dish. It was a good match for my meager cooking skills, and it turned out very tasty.

CrystalGemini · « **Reply #1210 on:** March 09, 2012, 06:55:56 PM »

Made a garbanzo bean ragout with pork belly for dinner:

MrAngryFace · « **Reply #1211 on:** March 09, 2012, 07:00:08 PM »

Is there some way to get my hands on some spensive spanish ham- bourdain was o facing last night over it and im like hmm...good ham would be good to have once.

CrystalGemini · « **Reply #1212 on:** March 09, 2012, 07:23:02 PM »

Cravin' some black-hooved goodness?!

spoiler (click to show/hide)

Me too.

[close]

I've been able to get jamon serrano (white pig) pretty easily here at restaurants and delicatessens and such but not the jamon iberico (black pig) like Bourdain has. I love jamon serrano though!

MrAngryFace · « **Reply #1213 on:** March 09, 2012, 07:28:53 PM »

I'll settle for white- are there places that sell online? Or do I need to brave the guts of seattle to find some weird kooky place

CrystalGemini · « **Reply #1214 on:** March 09, 2012, 08:01:29 PM »

Looks like this place does:

http://www.tienda.com/index.html

Just found that on a quick google search though. Cohen may be able to give better references.

Edit - searched Amazon just for shits and giggles but it turns out they really do sell it.

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=serrano+jamon#/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=jamon+serrano&rh=i%3Aaps%2Ck%3Ajamon+serrano

MrAngryFace · « **Reply #1215 on:** March 10, 2012, 12:11:39 AM »

YESS!!!! Gonna order one next month

Brehvolution · « **Reply #1216 on:** March 10, 2012, 01:00:52 AM »

CG, is your camera broke?

I miss this thread.

CrystalGemini · « **Reply #1217 on:** March 10, 2012, 02:13:01 AM »

Quote from: Billy Rygar on March 10, 2012, 12:25:30 AM

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.

No I haven't.

Been wanting to though! Berkeley is strangely that part of the Bay Area that I really haven't explored at all for no good reason. My list of places to go there keeps getting longer and longer.

Quote from: Zero Hero on March 10, 2012, 01:00:52 AM

CG, is your camera broke?

I miss this thread.

No it's fine.

Are my pictures not showing up?

chronovore · « **Reply #1218 on:** March 16, 2012, 05:02:36 AM »

Naw, we just love pics of the fruits of your efforts. They are very savory looking.

Reb · « **Reply #1219 on:** March 16, 2012, 05:04:45 AM »

Also, we would love some pictures of your fruits.

CrystalGemini · « **Reply #1220 on:** March 18, 2012, 05:35:16 AM »

UH HUH.

Made some beef tongue the other night:

Mupepe · « **Reply #1221 on:** March 19, 2012, 10:36:34 AM »

HOT FUCKING DAMN THAT LOOKS GOOD.

My mother in law makes it all the time and she makes tacos out of it. So fucking good

CrystalGemini · « **Reply #1222 on:** March 20, 2012, 07:18:32 AM »

DO YOU HAVE THE RECIPE?!

My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.

Barry Egan · « **Reply #1223 on:** March 20, 2012, 08:57:04 AM »

wow that looks great

Mupepe · « **Reply #1224 on:** March 20, 2012, 10:17:14 AM »

Quote from: CrystalGemini on March 20, 2012, 07:18:32 AM

DO YOU HAVE THE RECIPE?!

My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.

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.

chronovore · « **Reply #1225 on:** March 21, 2012, 01:46:55 AM »

Quote from: CrystalGemini on March 20, 2012, 07:18:32 AM

DO YOU HAVE THE RECIPE?!

My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.

Yeah, I don't know why Americans seem to hate on tongue so much. It's lovely.

CrystalGemini · « **Reply #1226 on:** March 21, 2012, 08:32:58 AM »

Quote from: Mupepe on March 20, 2012, 10:17:14 AM

Quote from: CrystalGemini on March 20, 2012, 07:18:32 AM
DO YOU HAVE THE RECIPE?!

My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
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.

YES PLZ. I don't measure anything either. Mup's grandma

CrystalGemini · « **Reply #1227 on:** April 05, 2012, 06:09:54 AM »

Made pizza with etiolate, rodi and my best friend. This one's got corn, carmelized onions, chives and smoked mozzarella.

Mupepe · « **Reply #1228 on:** April 05, 2012, 09:01:36 AM »

Quote from: CrystalGemini on March 21, 2012, 08:32:58 AM

Quote from: Mupepe on March 20, 2012, 10:17:14 AM
Quote from: CrystalGemini on March 20, 2012, 07:18:32 AM
DO YOU HAVE THE RECIPE?!

My grandmother makes a braised beef tongue that I would like to learn. Such an under appreciated cut.
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.

YES PLZ. I don't measure anything either. Mup's grandma

Oops. Missed this response earlier. I'll get it tonight and PM it to you

Dickie Dee · « **Reply #1229 on:** April 06, 2012, 12:32:11 AM »

Quote from: chronovore on March 16, 2012, 05:02:36 AM

Naw, we just love pics of the fruits of your efforts. They are very savory looking.

Yup, thread title needs an update to include CG as well

Inspector Thatcher · « **Reply #1230 on:** April 19, 2012, 10:26:38 PM »

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.

Cormacaroni · « **Reply #1231 on:** April 19, 2012, 10:35:14 PM »

banana-mango smoothie

Or make a pavlova and top with mango slices

Or blend it into a cheesecake

tiesto · « **Reply #1232 on:** April 20, 2012, 09:07:53 AM »

Quote from: The Business on April 19, 2012, 08:10:28 PM

First meal I've cooked since being back in the States (it's been over a year):

(Image removed from quote.)

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).

Nice, next up you will have to try out some Indian recipes from that book I got for you...

CrystalGemini · « **Reply #1233 on:** April 21, 2012, 08:24:03 AM »

Quote from: Inspector Thatcher on April 19, 2012, 10:26:38 PM

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.

What Cormacaroni said (especially about the cheesecake)!

Or you can make a mango chocolate cake:

And have you ever had Thai mango sticky rice?! YOU SHOULD.

Not a personal favorite but people seem to like mango ice cream:

Cormacaroni · « **Reply #1234 on:** April 22, 2012, 01:07:57 AM »

I actually had a mango + mint cheesecake while on holiday (which is about the only time I indulge in sugary stuff these days). It was good but I think I could do better. I like mango with a bit of orange for tanginess so would like to try mixing in some orange zest into a cheesecake.

CrystalGemini · « **Reply #1235 on:** May 06, 2012, 02:38:51 AM »

Made roasted trout with lemon, capers, garlic and butter.

CrystalGemini · « **Reply #1236 on:** May 23, 2012, 03:56:50 AM »

We found this Salvadorean bakery and...PUPUSAS.

They were damn good.

Verdigris Murder · « **Reply #1237 on:** May 23, 2012, 06:44:05 AM »

Quote from: CrystalGemini on May 06, 2012, 02:38:51 AM

Made roasted trout with lemon, capers, garlic and butter.
(Image removed from quote.)

That looks delicious.

I made mozzarella balls 'stuffed' with roast garlic air last night, it's not very filling, but looks extremely cool.

Mupepe · « **Reply #1238 on:** May 23, 2012, 09:06:31 AM »

Quote from: CrystalGemini on May 23, 2012, 03:56:50 AM

We found this Salvadorean bakery and...PUPUSAS.
(Image removed from quote.)
(Image removed from quote.)
(Image removed from quote.)
(Image removed from quote.)
They were damn good.

I hate you thiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiis much

Mupepe · « **Reply #1239 on:** May 23, 2012, 09:09:38 AM »

I made this steak last night...

Verdigris Murder · « **Reply #1240 on:** May 24, 2012, 02:53:14 AM »

Tell me there was sauce.

Mupepe · « **Reply #1241 on:** May 24, 2012, 10:01:18 AM »

Like A1 sauce? Don't say it, Marty.

CrystalGemini · « **Reply #1242 on:** May 25, 2012, 02:56:28 AM »

A good/great/amazing steak does not need sauce!

Verdigris Murder · « **Reply #1243 on:** May 25, 2012, 05:58:03 AM »

Eh? You make sauce by whacking whole garlic cloves into the melted butter while basting the steak, afterwards you can pop a touch of cream and a dash of brandy into the juice as the steak sits and awaits its transit from plate to mouth.

I wasn't talking about foul american gunk like 'Ranch' dressing or crap like that.

Also why is most US cheese utterly bland? And why isn't lamb more popular?

Verdigris Murder · « **Reply #1244 on:** May 25, 2012, 05:59:17 AM »

These questions burn inside this poets soul like a branding iron used in slavery days of yore.

Mupepe · « **Reply #1245 on:** May 25, 2012, 09:47:32 AM »

I made a sauce of sorts but I didn't use it on this steak. I'm using it on some chicken tonight. Garlic, Cayenne pepper, cream, salt and butter. I get an old mustard bottle and shake it up in there and then I gouge the spout or whatever and I spray it on the chicken while it's grilling.

Brehvolution · « **Reply #1246 on:** May 25, 2012, 10:00:12 AM »

I don't mind some garlic butter on my filet. TBH, I'm so bored with steak and chicken.

Mupepe · « **Reply #1247 on:** May 25, 2012, 10:17:26 AM »

chicken I can understand I guess. But bored of steak? smh

Verdigris Murder · « **Reply #1248 on:** May 25, 2012, 01:49:26 PM »

The united steaks.

Verdigris Murder · « **Reply #1249 on:** May 25, 2012, 01:49:54 PM »

Called thus because there are lots of bovine women.

CrystalGemini · « **Reply #1250 on:** May 26, 2012, 04:23:12 AM »

Quote from: Ruzbeh on May 25, 2012, 10:33:04 AM

Quote from: CrystalGemini on May 25, 2012, 02:56:28 AM
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.

I post a lot of meat because my family loves meat so that's what I end up cooking a lot. I do try to cook non-meat dishes for myself when I have time - as other posters have stated I do tire of meat meat meat all the time sometimes. Any vegetable recipes or contributions of any kind to this thread is always greatly appreciated.

Mups and I aren't the only ones allowed to post food here.

etiolate · « **Reply #1251 on:** May 26, 2012, 04:42:24 AM »

I will post my fava beans

Sauteed Fava Beans

Brehvolution · « **Reply #1252 on:** June 20, 2012, 08:56:43 AM »

I have no idea what this says or where it's from, but it's my new favorite ramen

Phoenix Dark · « **Reply #1253 on:** June 20, 2012, 05:06:03 PM »

Borios, I'm continuing to significantly lower my salt intake; any suggestions for various other spices to use while cooking? Right now I'm using peppercorn and garlic powder on stuff like fish, veggies, potatoes, etc.

Cormacaroni · « **Reply #1254 on:** June 20, 2012, 09:06:14 PM »

but he's black and will die of high blood pressure from all that fried chicken

Cormacaroni · « **Reply #1255 on:** June 20, 2012, 09:10:12 PM »

Seriously - salt is pretty essential for health, really. You get all sorts of valuable trace minerals in there.

Garlic powder is disgusting, never use it.

The request for what spices to use is a bit too vague for me, I'm afraid. I mean, I love thyme, rosemary, basil, oregano, cumin, cinnamon etc but it really depends on the dish. A spice rack with 30-40 spices is more-or-less essential for any kind of serious cookery. Actual live home-grown herbs are superior of course, if you can swing it.

Phoenix Dark · « **Reply #1256 on:** June 20, 2012, 11:17:48 PM »

I'll look into purchasing some of that. I've used actual garlic before btw, it's awesome.

I know salt can be essential, I just want to cut as much of it out of my diet as I can for awhile and in the process stumble across some new ways to liven up my general diet. Like today I made some potato wedges and just used peppercorn, some non-sodium cajun stuff, and garlic powder. They came out pretty good

Cormacaroni · « **Reply #1257 on:** June 20, 2012, 11:21:54 PM »

try wedges with sour cream and that some of that sweet Thai dipping sauce, OMFG. Evil but worth it

Fifstar · « **Reply #1258 on:** June 21, 2012, 02:56:58 AM »

Not a spice, but chopped/sliced onions work wonders in lots of dishes. Just about everything italian and many asian or other dishes.

Otherwise, what Cormac said, depends totally on the region/dish you make. Keep in mind to use most fresh herbs like basil after the food has stopped cooking.

CrystalGemini · « **Reply #1259 on:** June 21, 2012, 04:09:41 AM »

A lot of spices gained popularity not just because of the flavor they added but to also mask the flavor of rotting meat. There's a HUGE difference from frozen foods to fresh foods. And when I mean fresh I don't always even mean from the seafood counter at your local grocery store (a lot of that's been frozen and thawed). For example if you can get a fish fresh out of water within a day you really don't need much to add flavor: some sliced ginger, green onion, black bean paste, shitake mushrooms... Steam till cooked through and that's it.

Also have you ever tried white pepper powder?

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Author Topic: The Teach Me How To Cook Thread (Read 312994 times)