Author Topic: The Teach Me How To Cook Thread (Read 312691 times)

Verdigris Murder · « **Reply #1380 on:** January 12, 2013, 06:29:27 PM »

Quote from: The Business on January 11, 2013, 12:35:23 PM

(Image removed from quote.)

Grouper grenobloise

That actually looks okay. But you need schooling in presentationals. Dunking a fine piece of fish onto green, when presented to a sexual lady friend is not actually great.

And no anger guy.

Dickie Dee · « **Reply #1381 on:** January 20, 2013, 10:07:14 PM »

Just made cream of mushroom soup from scratch for the first time, goddamn

Brehvolution · « **Reply #1382 on:** January 21, 2013, 10:30:30 AM »

Congrats on the smallpox, PD.

CrystalGemini · « **Reply #1383 on:** January 22, 2013, 02:52:06 AM »

Dinner:

Mupepe · « **Reply #1384 on:** January 22, 2013, 10:51:16 AM »

oh sweet baby jebus!

tehjaybo · « **Reply #1385 on:** January 25, 2013, 02:56:37 AM »

Cinnabonnnnnnnnnnnnnn. Fresh outta the oven.

http://allrecipes.com/recipe/clone-of-a-cinnabon/detail.aspx

CrystalGemini · « **Reply #1386 on:** February 24, 2013, 01:10:19 AM »

Fried eggs = BREAKFAST OF CHAMPIONS

TEEEPO · « **Reply #1387 on:** February 24, 2013, 01:26:23 AM »

what am i looking at?

CrystalGemini · « **Reply #1388 on:** February 24, 2013, 02:00:00 AM »

Quote from: TEEEPO on February 24, 2013, 01:26:23 AM

what am i looking at?

Fish eggs/roe: lightly salted then pan fried

Cormacaroni · « **Reply #1389 on:** March 03, 2013, 10:28:54 PM »

tried something new with this fillet - freeze-drying, a la 4 Hour Chef*. I put it on a cake rack (which doesn't get much use anymore

) in the freezer for about 45 mins to remove surface moisture, then pan-seared it, then slow-roasted it in the oven 'til it hit 57 deg C (used a digital in-oven thermometer for this). It worked very well, although i shouldn't have let it rest and as a result it continued to cook and was slightly overdone. Not much but enough to notice. Also used some sprigs of rosemary to sop up the pan juices, and used those as a bed for the fillet when roasting which gave a nice aroma

* well-aware that Tim Ferriss didn't originate the technique, and he isn't any kind of serious chef...but he is a very good aggregator of quality info, I find

Sides - garlic mushrooms, sweet potato fried in coconut oil (making this very Paleo-friendly for those who care)

Brehvolution · « **Reply #1390 on:** March 04, 2013, 09:46:27 AM »

Your plating is top notch, biz.

Mupepe · « **Reply #1391 on:** March 04, 2013, 10:29:59 AM »

Goddamn, Biz!!

chronovore · « **Reply #1392 on:** March 05, 2013, 08:17:28 PM »

Looks great, Biz!

Quote from: The Business on March 04, 2013, 09:39:42 AM

More egg cups. This is easy. Lightly oil a muffin pan, put some deli meat in the holes, put a piece of cheese in it, crack an egg, cook in the oven at 375 for ~15 minutes. Delicious.

Brehvolution · « **Reply #1393 on:** March 06, 2013, 09:12:38 AM »

Quote from: Zero Hero on March 04, 2013, 09:46:27 AM

Your plating is top notch, biz.

I guess I'm calling you a master plater.

CrystalGemini · « **Reply #1394 on:** March 18, 2013, 02:39:01 AM »

Bunch of stuff I made after the move.

Scrambled eggs and smoked sausage

white bean soup with bacon

roast pork shoulder

St. Patrick's Day dinner

Verdigris Murder · « **Reply #1395 on:** March 18, 2013, 03:25:42 AM »

Is that real gravy with the pork?

chronovore · « **Reply #1396 on:** March 18, 2013, 04:31:44 AM »

Quote from: Martin Raperman on March 18, 2013, 03:25:42 AM

Is that real gravy with the pork?

As opposed to...?

Brehvolution · « **Reply #1397 on:** March 18, 2013, 10:45:49 AM »

St. Patrick's day

All that was left over

All green errthang

Phoenix Dark · « **Reply #1398 on:** March 18, 2013, 02:59:20 PM »

I think I'll have a pot pie and rice

Verdigris Murder · « **Reply #1399 on:** March 18, 2013, 03:48:02 PM »

Quote from: chronovore on March 18, 2013, 04:31:44 AM

Quote from: Martin Raperman on March 18, 2013, 03:25:42 AM
Is that real gravy with the pork?
As opposed to...?

insta-gravy, which btw I invented.

chronovore · « **Reply #1400 on:** March 19, 2013, 01:25:07 AM »

Quote from: Martin Raperman on March 18, 2013, 03:48:02 PM

Quote from: chronovore on March 18, 2013, 04:31:44 AM
Quote from: Martin Raperman on March 18, 2013, 03:25:42 AM
Is that real gravy with the pork?
As opposed to...?
insta-gravy, which btw I invented.

It's so easy to make fast gravy with milk, flour, and some drippings. BANG, you're done.

CrystalGemini · « **Reply #1401 on:** March 19, 2013, 03:41:34 AM »

Quote from: Zero Hero on March 18, 2013, 10:45:49 AM

All green errthang
(Image removed from quote.)

What's in the wine glasses?

Brehvolution · « **Reply #1402 on:** March 19, 2013, 09:43:38 AM »

Green milk for the kids. Of course they snubbed their noses at it.

Mupepe · « **Reply #1403 on:** March 19, 2013, 09:56:16 AM »

friggin kids

CrystalGemini · « **Reply #1404 on:** March 20, 2013, 03:11:50 AM »

Have you tried lime jello with condensed milk? Not really a beverage but they might like it!

OH...Or maybe green tea ice cream milkshake?! Super good if you like green tea ice cream. I guess mint chocolate chip would be more common....

Edit: second idea is better

Also, gotta have pics:

GAHHH...now I want milkshakes. $:-\$

Brehvolution · « **Reply #1405 on:** March 20, 2013, 09:12:08 AM »

Purple Filth · « **Reply #1406 on:** May 17, 2013, 09:45:23 PM »

this thread

fistfulofmetal · « **Reply #1407 on:** May 31, 2013, 07:41:23 PM »

someone tell me how i'm supposed to pan-fry chicken breast in a reasonable amount of time? like super high heat? i keep having to put it in the oven to finish it off.

Phoenix Dark · « **Reply #1408 on:** May 31, 2013, 08:02:34 PM »

About 5-6 minutes on each side, using medium heat. Heat your pan, make sure it's hot, add the oil, couple minutes later add your chicken.

You can make a slight cut to check the inside of the breast, to make sure it's cooked. I'd suggest cooking it longer on top of the stove instead of throwing into the oven, but that's just me.

fistfulofmetal · « **Reply #1409 on:** May 31, 2013, 08:15:07 PM »

i guess i should fillet it? maybe it's taking forever because it's too thick?

CrystalGemini · « **Reply #1410 on:** May 31, 2013, 11:19:55 PM »

Butterfly it. And yes, the thicker the cut of meat the longer it takes to cook. Think roast beef.

Another way you can finish it off is to put the lid on the pan you're cooking it with. You can add some wine or broth, reduce a bit, then let them simmer together under the lid.

CrystalGemini · « **Reply #1411 on:** June 15, 2013, 08:40:37 AM »

Made crawfish boil and gumbo last week:

Barry Egan · « **Reply #1412 on:** June 15, 2013, 06:36:27 PM »

so I got a pizza stone recently. Lighting on these shots suck but om nom etc.

60% spelt 40% semolina.

Brehvolution · « **Reply #1413 on:** June 17, 2013, 01:32:45 PM »

chronovore · « **Reply #1414 on:** July 08, 2013, 11:48:01 PM »

I don't like milky-looking ice-maker ice cubes. I like big hunks of ice in my iced tea and coffee.

This doesn't count as cooking, but it does work as a helpful kitchen tip:
Buy an icepick.
Fill up a tupperware container with filtered water.
Freeze the tupperware.
Break out hunks of ice when needed with the icepick.

Eli Gulgin · « **Reply #1415 on:** July 09, 2013, 06:09:54 AM »

It's the manly way.

chronovore · « **Reply #1416 on:** July 09, 2013, 06:46:28 AM »

Good enough to sink the Titanic, good enough for me!

Steve Contra · « **Reply #1417 on:** July 09, 2013, 02:44:01 PM »

http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html#more

CrystalGemini · « **Reply #1418 on:** July 10, 2013, 06:16:32 AM »

Blood sausage with no filler?! Where is the French flag salute emoticon?

CrystalGemini · « **Reply #1419 on:** July 12, 2013, 03:19:52 AM »

WOW! That looks really good! Recipe plz?

CrystalGemini · « **Reply #1420 on:** July 21, 2013, 02:14:30 AM »

Quote from: Eschaton on July 20, 2013, 09:03:30 PM

Quote from: CrystalGemini on July 12, 2013, 03:19:52 AM
WOW! That looks really good! Recipe plz?
pretty much the standard, but I added orange juice, some soju, and like 3 tablespoons of that hot chinese chilli oil.

Standard? Like hoisin, five spice and maltose?

Shadow Mod · « **Reply #1421 on:** July 21, 2013, 02:41:06 AM »

Got this today for a dollar. Hell yeah.

chronovore · « **Reply #1422 on:** July 22, 2013, 06:51:12 PM »

Now I want a piece of Eschaton's meat, too.

CrystalGemini · « **Reply #1423 on:** July 29, 2013, 03:21:17 AM »

Tried making shakshuka today. Overcooked the eggs. :'(

We have a ton of lemons so I also made some giouvarlakia me avgolemono.

Had some spinach, tomatoes and squid leftover from other meals over the week so I tossed them all in a pan with butter.

Cerveza mas fina · « **Reply #1424 on:** July 29, 2013, 03:31:51 AM »

I bought some cheap lamb chops.

Thinking of making a kick ass stew.

CrystalGemini · « **Reply #1425 on:** August 24, 2013, 07:59:06 PM »

I made a big batch of jerky. Been munching on it all day. Stuff is like crack.

CrystalGemini · « **Reply #1426 on:** August 24, 2013, 10:18:52 PM »

Wait. Why is that a bad thing again?

CrystalGemini · « **Reply #1427 on:** August 25, 2013, 12:39:15 AM »

It does get pretty cutthroat around here when we get to the bottom of the bag/bowl/container.

tiesto · « **Reply #1428 on:** August 25, 2013, 11:14:21 AM »

My gf and I roasted a whole chicken in the oven, with some spice rub and olive oil. Tasted very good!

CrystalGemini · « **Reply #1429 on:** September 16, 2013, 10:51:03 PM »

Yesterday's dinner:

Scallops and roasted king mushrooms with a tarragon cream sauce

Steamed mussels

Vichyssoise

Wasn't super happy with the mussels. First time making them - just felt they were more work (mostly prep) than they're worth.

Shadow Mod · « **Reply #1430 on:** September 17, 2013, 01:17:11 AM »

Made quiche tonight.

Brehvolution · « **Reply #1431 on:** September 17, 2013, 09:10:39 AM »

Scallops

CrystalGemini · « **Reply #1432 on:** September 17, 2013, 08:41:31 PM »

Quote from: The Business on September 17, 2013, 09:34:20 AM

But vichyssoise cold soups I think I'm going to hurry up and make some before summer ends.

That's what I'm thinking. Still gotta get some gazpacho in.

CrystalGemini · « **Reply #1433 on:** October 14, 2013, 05:02:12 AM »

Made crawfish/shrimp étouffée last week.

Brehvolution · « **Reply #1434 on:** October 14, 2013, 09:59:15 AM »

Look delicious.

CrystalGemini · « **Reply #1435 on:** October 15, 2013, 05:22:13 AM »

I made a blonde roux though I hear it's not necessary. There's only one way to find out! (Remember to take pictures.)

tiesto · « **Reply #1436 on:** November 11, 2013, 11:10:03 AM »

Quote from: The Business on August 26, 2013, 04:25:04 AM

Why did you take it apart first?

Yeah that post was a few months old but when I purchased my grill, I got a few free meats from a local butcher - one of which was the chicken, which was pre-cut.

Phoenix Dark · « **Reply #1437 on:** November 11, 2013, 03:23:20 PM »

Quote from: The Business on November 11, 2013, 10:45:58 AM

Cross-posted from random talk, homemade Raising Cane's:

(Image removed from quote.)

My first attempt at frying chicken at home—I used quinoa flour. It worked really well. I'm interested to see how well quinoa flour works in a rue—still need to make etouffee.

how long did you cook the fries, and on what heat?

Phoenix Dark · « **Reply #1438 on:** November 12, 2013, 11:02:26 PM »

Quote from: The Business on November 11, 2013, 04:09:43 PM

It was about 30 minutes at 425, turning them after 20 minutes. You've got to watch them, though.

made some with garlic salt and pepper

I've made homemade fries before, but usually mine are steak fries. These thinner ones taste a lot better

TEEEPO · « **Reply #1439 on:** November 13, 2013, 02:26:32 AM »

Quote from: Steve Contra on July 09, 2013, 02:44:01 PM

http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html#more

(Image removed from quote.)

i miss living in france :'(

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sike

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Author Topic: The Teach Me How To Cook Thread (Read 312691 times)