Author Topic: The Teach Me How To Cook Thread (Read 312365 times)

Cormacaroni · « **Reply #1260 on:** June 21, 2012, 04:23:10 AM »

A friend on twitter was whining about the lack of availability of garlic powder, 'cause he wanted to make potato wedges

Apparently fresh garlic 'doesn't stick properly'

FFS, mince some garlic, toss the spuds with the garlic, olive oil and salt - how hard is that?

Cormacaroni · « **Reply #1261 on:** June 21, 2012, 08:37:19 PM »

He said he preferred it because of 'its even, sandlike consistency'

pretty much an instant LEPER / DEFRIEND / UNFOLLOW

MrSingh · « **Reply #1262 on:** June 21, 2012, 08:55:56 PM »

I like this thread! Teach me how to cook! Singh loves curry!

Cormacaroni · « **Reply #1263 on:** June 22, 2012, 12:40:14 AM »

You teach us how to cook, you inscrutable Oriental with your mystic wok secrets!

benjipwns · « **Reply #1264 on:** June 23, 2012, 06:39:36 PM »

I contend there is a use for garlic powder. It's not fresh garlic but it has its uses. Mixing into flour. Me being lazy to flavor my $1.41 drumsticks. In a sauce when I don't have any cloves and don't wish to go get some. Though I do like the kind that's very harsh with the garlic.

Quote

Borios, I'm continuing to significantly lower my salt intake; any suggestions for various other spices to use while cooking?

Really depends on what you're cooking and what you want flavor wise. Look about for flavor profiles, browse the store. Even if you're not cooking what they do just watching something on a show like Good Eats or Americas Test Kitchen may get you to go after certain flavors, introduce spices and styles.

Verdigris Murder · « **Reply #1265 on:** June 25, 2012, 06:55:18 PM »

I've been reading about cornbread, it sounds like it might be quite nice, so I've ordered 3 kilos of corn flour.

Pretty excited.

Brehvolution · « **Reply #1266 on:** July 02, 2012, 10:35:45 AM »

Date night with the waifu

Sooooo good

Brehvolution · « **Reply #1267 on:** July 06, 2012, 09:30:38 AM »

THat looks amazing!

Beezy · « **Reply #1268 on:** July 06, 2012, 10:12:20 AM »

HNNNNGGGG

Himu · « **Reply #1269 on:** July 06, 2012, 10:15:52 AM »

Anyone have any tips for seasoning? I'm particularly bad at seasoning meat. I'm getting better, though.

Quote from: Ruzbeh on June 20, 2012, 08:44:57 PM

Why worry about reducing salt when you cook your own shit? Salt intake is only a problem if you eat lots of fast food, or bread, or other shit you didn't make yourself. Salt is not an issue if you're cooking a meal yourself.

Use salt, motherfucker. Be a fucking cook and use the SPICE OF THE GODS wisely.

Well, he's a Black American, and biologically, we cannot handle a lot of salt. Black Americans can only handle 1500 mg of salt/sodium per day. This is not true for blacks in Europe or Africa.

Verdigris Murder · « **Reply #1270 on:** July 06, 2012, 04:48:24 PM »

Quote from: Stringer Bell on July 06, 2012, 10:15:52 AM

Anyone have any tips for seasoning? I'm particularly bad at seasoning meat. I'm getting better, though.

Quote from: Ruzbeh on June 20, 2012, 08:44:57 PM
Why worry about reducing salt when you cook your own shit? Salt intake is only a problem if you eat lots of fast food, or bread, or other shit you didn't make yourself. Salt is not an issue if you're cooking a meal yourself.

Use salt, motherfucker. Be a fucking cook and use the SPICE OF THE GODS wisely.

Well, he's a Black American, and biologically, we cannot handle a lot of salt. Black Americans can only handle 1500 mg of salt/sodium per day. This is not true for blacks in Europe or Africa.

Unless you're maybe roasting a pork belly or duck, you can usually just use minimal salt.

Verdigris Murder · « **Reply #1271 on:** July 06, 2012, 04:49:59 PM »

Stringer, what kindof stuff do you make.

??"

?"

?

Shadow Mod · « **Reply #1272 on:** July 06, 2012, 06:59:16 PM »

Been making some chickpeas provencal style. So damn good.

Brehvolution · « **Reply #1273 on:** July 19, 2012, 09:53:03 AM »

My wife and I went to this restaurant last night. I had one of the best steaks I've ever had.
Start with a drink

Appetizers were pork dumplings(back), bruschetta(left), and fresh roasted red pepper hummus

It was called the 'Kobe Stockyard steak' with fries cooked in duck fat

It was my first time tasting kobe beef(if it was really kobe beef) and it's amazing.
It was so good that I didn't eat it all so I can taste it again today.

Mupepe · « **Reply #1274 on:** July 19, 2012, 11:12:37 AM »

Jesus! That looks so amazing.

I got some "Texas Kobe Style Beef" a few months back from the farmer's market and just fried it up and it was amazing that way. I can't imagine how good it must have been cooked professionally.

Fifstar · « **Reply #1275 on:** July 19, 2012, 12:14:42 PM »

Omm nom nom, that looks glorious. I Want a steak now!

MrSingh · « **Reply #1276 on:** August 11, 2012, 09:34:37 PM »

I love duck fat curry!

CrystalGemini · « **Reply #1277 on:** August 12, 2012, 12:48:46 AM »

Quote from: MrSingh on August 11, 2012, 09:34:37 PM

I love duck fat curry!

WHHAAA??? I've had duck curry but DUCK FAT curry?! Sounds amazing! You have any pictures? I can't seem to find any on google. Just a bunch of random images of french fries and duck legs.

MrSingh · « **Reply #1278 on:** August 12, 2012, 08:14:55 AM »

Quote from: CrystalGemini on August 12, 2012, 12:48:46 AM

WHHAAA??? I've had duck curry but DUCK FAT curry?! Sounds amazing! You have any pictures? I can't seem to find any on google. Just a bunch of random images of french fries and duck legs.

Will take pics next time!

Brehvolution · « **Reply #1279 on:** August 27, 2012, 11:22:22 AM »

Chicken Pad Thai

Verdigris Murder · « **Reply #1280 on:** August 27, 2012, 11:28:29 AM »

Why are you having it with a slice of lemon, disgusting beer and tomato soup?

Brehvolution · « **Reply #1281 on:** August 27, 2012, 11:36:12 AM »

I was in a Thai restaurant, that's how it came. It's a Thai beer. The soup was spicy, not tomato.

Verdigris Murder · « **Reply #1282 on:** August 27, 2012, 11:47:10 AM »

Singha beer has shit like formaldehyde in it.

Verdigris Murder · « **Reply #1283 on:** August 27, 2012, 11:49:14 AM »

It's actually really easy to make dude, unless you were wooing a lovely girl.

Brehvolution · « **Reply #1284 on:** August 27, 2012, 01:04:15 PM »

The closest Volkswagen dealer is an hour from my house. I was waiting for my car to be serviced. I had my eye on this place for years but never a good enough reason to drive an hour for some Thai food.

Verdigris Murder · « **Reply #1285 on:** August 27, 2012, 01:15:46 PM »

The place sounds like a girl I used to know.

tiesto · « **Reply #1286 on:** August 27, 2012, 01:50:00 PM »

Quote from: Zero Hero on August 27, 2012, 01:04:15 PM

The closest Volkswagen dealer is an hour from my house. I was waiting for my car to be serviced. I had my eye on this place for years but never a good enough reason to drive an hour for some Thai food.

I'm not sure how far you are from Buffalo (you are on the southern tier IIRC?) but there was an awesome Thai place in Tonawanda called "Jasmine", that was my first introduction to the cuisine and still one of the best. Damn, I could go for some nice Thai food right now.

Brehvolution · « **Reply #1287 on:** August 27, 2012, 01:59:47 PM »

Yeah, the car dealer was in Ithaca. Since Ithaca has 2 big colleges(Cornell, Ithaca) there is a ton more food variety compared to where I live.

Verdigris Murder · « **Reply #1288 on:** August 27, 2012, 02:12:41 PM »

Quote from: Zero Hero on August 27, 2012, 01:59:47 PM

Yeah, the car dealer was in Ithaca. Since Ithaca has 2 big colleges(Cornell, Ithaca) there is a ton more food variety compared to where I live.

The most important base of that dish is making a decent fundament sauce. My personal fave is : tamarind, naam pla fish sauce, lime, cane sugar, rice wine and reduction.

You boil that fucker down until it coats a finger proper.

You also must have to freshly crush peanuts.

Brehvolution · « **Reply #1289 on:** August 27, 2012, 02:18:31 PM »

Will try.. Thanks!

Great Rumbler · « **Reply #1290 on:** September 07, 2012, 12:54:48 PM »

I decided to make some homemade macaroni and cheese today. Well, it's actually penne and cheese, since I didn't have any macaroni, but whatever.

-Started with some penne pasta boiled in water.
-Mixed the pasta with a sauce made from flour, butter, milk, and some mozzarella cheese
-Cooked for about 25 minutes
-Covered the pasta and sauce with grated cheddar, mozzarella, jack, and swiss cheese
-Cooked for about 10 more minutes

And the result:

Mupepe · « **Reply #1291 on:** September 07, 2012, 01:26:37 PM »

Okay. Give us specifics on those ingredients! Stat!

Great Rumbler · « **Reply #1292 on:** September 07, 2012, 01:55:53 PM »

Haha, I just kind of threw some things together until it looked right!

I used this recipe to get the sauce [which is called "roux," apparently] right:

http://allrecipes.com/recipe/homemade-mac-and-cheese/detail.aspx

Might have used a little more than two cups of pasta.

Mupepe · « **Reply #1293 on:** September 07, 2012, 02:12:13 PM »

Gracias amigo. GRACIAS!

Brehvolution · « **Reply #1294 on:** September 07, 2012, 02:33:45 PM »

Why settle for mehcaroni and cheese when you can have penne and cheese.

Great Rumbler · « **Reply #1295 on:** September 07, 2012, 02:59:19 PM »

Quote from: Zero Hero on September 07, 2012, 02:33:45 PM

Why settle for mehcaroni and cheese when you can have penne and cheese.

And it tasted SO GOOD.

Verdigris Murder · « **Reply #1296 on:** September 07, 2012, 04:05:56 PM »

Quote from: Great Rumbler on September 07, 2012, 12:54:48 PM

(Image removed from quote.)

That looks awesome. Cooking with gas both fig. and lit. Next time, try whacking a teaspoon of mustard in, along with bits of fried bacon.

Oh man. It'd probably go really well with roast pork belly too.

CrystalGemini · « **Reply #1297 on:** September 09, 2012, 01:52:04 AM »

Helped make dinner at an old family friend's house. Just coming back from kayaking - steak dinner is AMAZING.

I made the steaks and garlic bread, she made the potato salad and asparagus. She only had a gas grill so that's what I used - meh, still prefer coals.

Verdigris Murder · « **Reply #1298 on:** September 09, 2012, 01:55:39 PM »

Tomatoes AND avocado in potato salad? Blasfer me.

Verdigris Murder · « **Reply #1299 on:** September 09, 2012, 01:55:56 PM »

Also that's a nice looking plate.

Verdigris Murder · « **Reply #1300 on:** September 09, 2012, 04:50:47 PM »

In other important food-news developing in my world: I've just created a real original dish:

Ingredients

2 digestive biscuits
Tom Hanks was the fattest aids patient ever cream cheese
1 dried apricot

You slather the Tom Hanks Aids cheese onto the embossed faces of the digestive biscuits.
Place a dried apricot between the two layers of cheese.
Et voila!

I'm actually swaying towards naming it 'Tom Hanks'.

What do you guys think?

ToxicAdam · « **Reply #1301 on:** September 10, 2012, 12:40:52 AM »

Made my first fancy grilled cheese sandwich today:

Carmelized Onions
Peppered Bacon
Swiss Cheese
on
thinly sliced Focaccia bread.

It was great. I'll take pics next time.

Shaka Khan · « **Reply #1302 on:** September 10, 2012, 12:46:38 AM »

I'm still taking baby steps with learning how to cook, mostly relying on simple (and healthy) recipes. And just like any sane person I'm loving it. I really regret not focusing on it more during the summer vacation.

This is probably the fourth or fifth entree dish I ever cook from scratch, honey and mustard chicken....

'twas good, and most importantly non-poisonous.

Shaka Khan · « **Reply #1303 on:** September 10, 2012, 12:50:07 AM »

There, resized those huge photos.

Brehvolution · « **Reply #1304 on:** September 10, 2012, 10:24:49 AM »

Looks delicious Shaka.

Fifstar · « **Reply #1305 on:** September 21, 2012, 04:51:55 AM »

Quote from: The Business on September 21, 2012, 04:33:17 AM

I started a tumblr:

http://richardsdiet.tumblr.com/

(Image removed from quote.)

etc.

Bulette!

Shaka Khan · « **Reply #1306 on:** September 23, 2012, 07:39:55 PM »

Shaka Khan · « **Reply #1307 on:** September 23, 2012, 07:41:52 PM »

I have a noob question regarding broths. Do you guys make your own chicken/beef broths for future use, or do you buy canned/cartons or god forbid the dehydrated cubes? If there's a decent type sold at stores, please share.

Barry Egan · « **Reply #1308 on:** September 23, 2012, 09:15:40 PM »

This is my favorite to use:

Organic, really nice flavor without a "tinny" residue, and cheaper then just buying organic chicken stock by the cup. Less chemicals then you would find in a boullion cube...but it does have a touch of corn syrup.

Shaka Khan · « **Reply #1309 on:** September 23, 2012, 09:33:57 PM »

Ah, sounds good enough. I'll give it a try. Thanks boo.

Mr. Gundam · « **Reply #1310 on:** September 24, 2012, 02:46:14 PM »

Quote from: Zero Hero on July 19, 2012, 09:53:03 AM

It was my first time tasting kobe beef(if it was really kobe beef) and it's amazing.
It was so good that I didn't eat it all so I can taste it again today.

If you ate it outside Japan, it's more than likely not Kobe beef, and just beef done in the wagyu style. There was a story about the liberal use of that term at restaurants a while back on NPR.

CrystalGemini · « **Reply #1311 on:** September 25, 2012, 04:50:33 PM »

Yeah the FDA has never approved the import of kobe beef into the US. What you ate was probably wagyu - kobe is a type of wagyu but not all wagyu is kobe (if that helps).

chronovore · « **Reply #1312 on:** September 26, 2012, 10:26:10 PM »

And even "wagyu" is a misnomer for what people are eating outside Japan; as I understand it, "wagyu" is synonymous with "kokusan" in Japan -- it has to be domestic-to-Japan, and there aren't any Japanese beef exports happening.

Brehvolution · « **Reply #1313 on:** September 27, 2012, 09:52:14 AM »

It's good to know. Thanks for the heads up. The steak was still amazing.

Verdigris Murder · « **Reply #1314 on:** September 27, 2012, 02:53:23 PM »

It won't resize, but its some sort of giant shrimp I picked today. I'm going to try frying it alive in garlic butter!

Verdigris Murder · « **Reply #1315 on:** September 27, 2012, 02:55:10 PM »

Pretty sure it's maybe a giant tiger prawn.

Verdigris Murder · « **Reply #1316 on:** September 27, 2012, 07:13:43 PM »

It was really tasty actually, I ate it with a frosty white, hot baguette and garlic butter. I have no picture, which is why I painted one with words.

CrystalGemini · « **Reply #1317 on:** October 20, 2012, 07:20:58 AM »

Gotta bump this thread for the holidays. Went to one of my favorite Japanese restaurants tonight.

Oysters and mixed seafood salad (sashimi, shrimp and octopus are buried under the salad)

Tako salad and ika sugata (grilled squid)

Baby lobster tails and cold soba

Sukiyaki and mixed sashimi

Mixed pickled vegetables and miso soup

Grilled mushrooms, scallops and sake

Cerveza mas fina · « **Reply #1318 on:** October 20, 2012, 08:21:48 AM »

Thanks for the nice pics

But could you also write down what everything is maybe sunshine?

Barry Egan · « **Reply #1319 on:** October 20, 2012, 12:42:52 PM »

I see pics of vegetables on nearly every page of this thread

News:

Author Topic: The Teach Me How To Cook Thread (Read 312365 times)