Author Topic: The Teach Me How To Cook Thread (Read 312513 times)

CrystalGemini · « **Reply #1440 on:** November 18, 2013, 01:00:03 AM »

Food from this weekend:

Soon tofu (soft tofu soup)

Grilled pork belly

Galbi (grilled beef short ribs) and various banchan (got those from a korean market)

And the after Halloween pumpkin-butchering extravaganza:

Tasty · « **Reply #1441 on:** November 18, 2013, 01:50:06 AM »

I got a George Foreman grill, i r srs cook nao.

But seriously, people jumped up my ass when I said I had take-out every day, so recommend me some things I can now make yo.

CrystalGemini · « **Reply #1442 on:** November 18, 2013, 02:18:51 AM »

Dude. Did you see my post before yours with the galbi and grilled pork belly? Seriously two steps: marinade for one hour then grill. You can almost do anything on a George Foreman grill that you can do on a regular grill (doesn't have that nice smokey flavor though).

Tasty · « **Reply #1443 on:** November 18, 2013, 02:47:14 AM »

Yeah, I also notice the smell is a little weird on the steaks I cooked. It wasn't a bad smell, just... weird.

"Pork belly"?

I guess I'll try it.

Beezy · « **Reply #1444 on:** November 18, 2013, 03:49:24 AM »

Quote from: Tasty Meat on November 18, 2013, 01:50:06 AM

I got a George Foreman grill, i r srs cook nao.

But seriously, people jumped up my ass when I said I had take-out every day, so recommend me some things I can now make yo.

As they fucking should. That's also a huge waste of money.

CrystalGemini · « **Reply #1445 on:** November 18, 2013, 04:17:12 AM »

Quote from: Tasty Meat on November 18, 2013, 02:47:14 AM

"Pork belly"? I guess I'll try it.

You already have. Ever eat this thing called "bacon"?

^-- that's pork belly. Look familiar?

spoiler (click to show/hide)

Bacon is the cured/smoked form of pork belly. The more you know!

[close]

Phoenix Dark · « **Reply #1446 on:** November 18, 2013, 04:59:39 AM »

Quote from: Tasty Meat on November 18, 2013, 01:50:06 AM

I got a George Foreman grill, i r srs cook nao.

But seriously, people jumped up my ass when I said I had take-out every day, so recommend me some things I can now make yo.

Boneless skinless chicken breasts. Cheap, fast, healthy. Look up some Foreman recipes for it, I haven't used mine in years. I used to use it every day.

Mupepe · « **Reply #1447 on:** November 18, 2013, 10:24:37 AM »

Jesus, CG. You're so awesome.

chronovore · « **Reply #1448 on:** November 18, 2013, 06:00:06 PM »

Yeah, CG is not only a great cook, her pics of the food are similarly pro-level.

Phoenix Dark · « **Reply #1449 on:** November 18, 2013, 06:32:59 PM »

I assumed etoilet made everything, and CC just takes the pictures.

etiolate · « **Reply #1450 on:** November 18, 2013, 08:06:18 PM »

Nah, my dinners haven't gotten the glamour shot treatment in awhile.

CrystalGemini · « **Reply #1451 on:** November 19, 2013, 04:46:47 AM »

Quote from: Mupepe on November 18, 2013, 10:24:37 AM

Jesus, CG. You're so awesome.

Quote from: chronovore on November 18, 2013, 06:00:06 PM

Yeah, CG is not only a great cook, her pics of the food are similarly pro-level.

Hey, Mups! What's a good time to visit Houston?

Mupepe · « **Reply #1452 on:** November 19, 2013, 10:35:02 AM »

Spring for sure! Between March and May is a little cool, humidity isn't too bad because rainy season hasn't started. Plus I'll be pulling the smoker out during that time as well

CrystalGemini · « **Reply #1453 on:** November 25, 2013, 12:03:32 AM »

Tonight's dinner:

Phoenix Dark · « **Reply #1454 on:** November 25, 2013, 12:19:24 AM »

oatmeal on asparagus?

CrystalGemini · « **Reply #1455 on:** November 25, 2013, 12:35:28 AM »

Garlic, PD.

G The Resurrected · « **Reply #1456 on:** November 25, 2013, 12:40:03 AM »

Is that ice cream on pumpkin pie?

I'm going to be making all of the pies this year and I've never made a fruit pie. But I'm gonna try making an apple one. Tomorrow I'll be cooking the testers

brawndolicious · « **Reply #1457 on:** November 25, 2013, 05:59:57 AM »

My dinner was a microwaved chicken pot pie, cup noodles, and a nutella/PB sandwich. How does one person put so much effort into sustenance?

Mupepe · « **Reply #1458 on:** November 25, 2013, 12:15:51 PM »

I love CG. For real reals. No disrespect, etiolate.

Brehvolution · « **Reply #1459 on:** November 25, 2013, 12:50:28 PM »

I wish I could still eat asparagus. :'(

purines

G The Resurrected · « **Reply #1460 on:** November 25, 2013, 10:42:26 PM »

The misses is at it again this year. Now that we have a proven pumpkin pie recipe, she has been trying to perfect her crust. So for the next few days I'll be getting to taste test these awesome little pies.

Tonight's crust was just a bit too thick, but the insides were so good and spicy just the way I like it. This was an awesome surprise to come home to.

CrystalGemini · « **Reply #1461 on:** December 16, 2013, 12:52:42 AM »

That's a damn good looking etouffee. Is there a noticeable difference in flavor using quinoa flour vs. wheat vs. white?

Dinner tonight:

Sausage, potatoes, basil topped with a fried egg

Cream of broccoli soup

Brehvolution · « **Reply #1462 on:** February 11, 2014, 08:50:41 PM »

fistfulofmetal · « **Reply #1463 on:** April 08, 2014, 06:17:47 PM »

excuse me i'm a new person to cooking so please accept my simple application of chicken and rice

chicken is marinated for 24 hours in my favorite hot sauce. i tried three kinds, two habanero flavors and also a batch in sriracha. the sriracha didn't come out so well. the others were pretty good.

So my biggest problem so far is, when I fry chicken I always end up with the "blackened" nature you see. I think I'm not putting enough in the pan and it's just burning. What would you recommend to prevent this?

Brehvolution · « **Reply #1464 on:** April 08, 2014, 08:52:59 PM »

turn the heat down

Mupepe · « **Reply #1465 on:** April 08, 2014, 11:35:41 PM »

Yep. It might also have to do with whatever is in your hot sauce.

chronovore · « **Reply #1466 on:** April 26, 2014, 02:25:37 AM »

Also good to remember that a heap of recipe sites are available online. You don't have to reinvent the wheel, or even how to cook chicken.

http://www.supercook.com
http://www.recipekey.com/#main
http://www.recipematcher.com

Those are just three sites, you can tell them what's in your fridge and they'll tell you what you can make. Pretty neat.

Phoenix Dark · « **Reply #1467 on:** April 26, 2014, 02:35:00 AM »

Add some mushrooms and onions breh. Also get some mixed veggies, they're easy. Then then you can evolve to fresh veggies.

brawndolicious · « **Reply #1468 on:** April 26, 2014, 03:00:45 AM »

Get a spice rack and experiment with rice/breads and your choice of meats to see what you like. It can be really addictive to just eat rice with every meal since you can make so much so easily but try to mix it up and get used to experimenting with your palette.

I remember always buying ready made rice-a-roni and then trying to emulate the flavors, which would probably make my mother faint. But it's better to start from something plain and just play around with it a bit.

Phoenix Dark · « **Reply #1469 on:** April 26, 2014, 02:19:44 PM »

Brehs I'm planning on making some fried fish tonight, with spinach and mushrooms. I want to make another side dish to go along with it but I can't think of anything right now. What would you guys suggest. I'm leaning against rich right now

Phoenix Dark · « **Reply #1470 on:** April 26, 2014, 02:27:17 PM »

Pan fried.

Mupepe · « **Reply #1471 on:** April 26, 2014, 02:42:55 PM »

I always do a salad with pan fried fish. Its heaven.

spinach
sunflower seeds
feta cheese
shredded carrots
chopped bell peppers
jalapeno
black pepper
olive oil and red wine vinegar for dressing

tiesto · « **Reply #1472 on:** April 27, 2014, 12:22:39 AM »

Grilled some kebabs the other nite:

Phoenix Dark · « **Reply #1473 on:** April 27, 2014, 12:39:07 PM »

Should have taken pics but I decided to try out a creamed spinach recipe, with corn and mushrooms. Used buttermilk, flour, olive oil, and margarine...turned out way better than I thought it would. Threw some garlic in at the last minute and sheeeit, tasted great.

Phoenix Dark · « **Reply #1474 on:** April 27, 2014, 09:27:21 PM »

Decided to re-use the oil today, and added on some black eyed peas plus left over lasagna that my mom gave me.

also made threw a couple battered mushrooms into the oil, they came out pretty decent.

Dickie Dee · « **Reply #1475 on:** April 28, 2014, 09:46:50 AM »

made a gigantic batch of butter chicken over the weekend

Mupepe · « **Reply #1476 on:** April 28, 2014, 10:39:20 AM »

Quote from: Phoenix Dark on April 27, 2014, 09:27:21 PM

Decided to re-use the oil today, and added on some black eyed peas plus left over lasagna that my mom gave me.

(Image removed from quote.)
also made threw a couple battered mushrooms into the oil, they came out pretty decent.

what kind of fish is that?

Phoenix Dark · « **Reply #1477 on:** April 28, 2014, 05:35:41 PM »

Quote from: Mupepe on April 28, 2014, 10:39:20 AM

Quote from: Phoenix Dark on April 27, 2014, 09:27:21 PM
Decided to re-use the oil today, and added on some black eyed peas plus left over lasagna that my mom gave me.

(Image removed from quote.)
also made threw a couple battered mushrooms into the oil, they came out pretty decent.
what kind of fish is that?

Tilapia

tasted great

Mupepe · « **Reply #1478 on:** April 28, 2014, 05:52:24 PM »

I didn't start eating fish until the middle of last year and I've been trying all kinds and tilapia and swai are the only two I don't like. I just don't like the taste.

Alaska Cod tho

Phoenix Dark · « **Reply #1479 on:** April 28, 2014, 06:11:15 PM »

Weird. Tilapia doesn't have much of a "fishy" taste which is why it's popular amongst people who don't like fish. I agree on swai though, not a fan - at least not home cooked, I'd imagine better cooks can than me can make it taste good. Too...gummy or something, bleh.

Mupepe · « **Reply #1480 on:** April 28, 2014, 09:17:32 PM »

Yeah its not the fishy its just got a strange taste. I've cooked it for others and they say its good so I don't know. It just doesn't sit well with me. Your gummy description of swai is spot on. It reminds me of those sticky hand toys from vending machines.

HiResDes · « **Reply #1481 on:** May 01, 2014, 09:57:03 AM »

Best fish:

1. Halibut
2. Snapper
3. Rainbow Trout
4. Chilean Sea Bass
5. Mahi Mahi
6. Chinook Salmon
7. Walleye
8. Tuna
9. Tilapia
10. Cod

Mupepe · « **Reply #1482 on:** May 01, 2014, 10:23:16 AM »

Take that back! Alaskan Cod >>>> Tilapia

HiResDes · « **Reply #1483 on:** May 01, 2014, 11:08:21 AM »

I could see that, but I don't think Cod is quite as versatile.

etiolate · « **Reply #1484 on:** May 01, 2014, 01:29:39 PM »

Yellow Tail is excellent.

HiResDes · « **Reply #1485 on:** May 01, 2014, 01:55:41 PM »

Forgot about yellow tail, I should be banned.

Mupepe · « **Reply #1486 on:** May 01, 2014, 01:59:21 PM »

Isn't Yellow Tail that shitty Australian wine?

HiResDes · « **Reply #1487 on:** May 01, 2014, 02:01:21 PM »

Barefoot is the worst

hampster · « **Reply #1488 on:** May 17, 2014, 10:56:44 PM »

Alton Brown is on youtube

Phoenix Dark · « **Reply #1489 on:** May 17, 2014, 11:10:36 PM »

I made some homemade nachos today in the oven, with shredded Mexican cheese, some salsa, and mushrooms. The cheese doesn't melt exactly the way I want, but overall it came out pretty good.

chronovore · « **Reply #1490 on:** June 26, 2014, 04:21:52 AM »

http://thugkitchen.com

spoiler (click to show/hide)

Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

[close]

Phoenix Dark · « **Reply #1491 on:** July 06, 2014, 12:29:53 PM »

Yup I've been doing that and it's the best shit ever. I use butter and some sour cream, plus I put mushrooms and tomatoes on the side (they cook beautifully, as in the video). The first time I did it my eggs were a bit watery, but after the second time I did it perfectly. The trick is the heat of the pot IMO. If it's too low you'll be stirring forever, but if it's moderately high you'll see progress within a minute.

Squiddy · « **Reply #1492 on:** July 06, 2014, 04:08:57 PM »

I tried the Gordon Ramsay-style scrambled eggs and unfortunately it is not for me $:-\$
It looks fancy though, but I couldn't stand the texture.

Kara · « **Reply #1493 on:** July 06, 2014, 05:06:31 PM »

Damn, those eggs look so good.

Steve Contra · « **Reply #1494 on:** July 10, 2014, 02:59:57 PM »

Wet scrambled eggs

Dry fluffy scrambled eggs

James Beard has a recipe that takes a half hour

Dickie Dee · « **Reply #1495 on:** July 10, 2014, 03:16:11 PM »

Anybody have any recipes they like for fish tacos? I'm going to be at the family bungalow this weekend and we'll probably be catching some cod out in the lake.

Kara · « **Reply #1496 on:** July 10, 2014, 04:29:59 PM »

Quote from: Mamacint on July 10, 2014, 03:16:11 PM

Anybody have any recipes they like for fish tacos? I'm going to be at the family bungalow this weekend and we'll probably be catching some cod out in the lake.

I have a recipe, but it's like a Treasure of the Sierra Madre down on my luck forever / I hate myself and want to die kind of recipe so you probs don't want to take it to a family gathering.

TEEEPO · « **Reply #1497 on:** July 11, 2014, 01:05:45 PM »

Quote from: Steve Contra on July 10, 2014, 02:59:57 PM

James Beard has a recipe that takes a half hour

the one with a shit ton of heavy cream?

that shit is godly

Steve Contra · « **Reply #1498 on:** July 11, 2014, 01:06:20 PM »

Quote from: TEEEPO on July 11, 2014, 01:05:45 PM

Quote from: Steve Contra on July 10, 2014, 02:59:57 PM
James Beard has a recipe that takes a half hour

the one with a shit ton of heavy cream?

that shit is godly

That's the one

Dickie Dee · « **Reply #1499 on:** July 11, 2014, 01:31:37 PM »

Quote from: The Business on July 10, 2014, 03:11:35 PM

This is a good video in the differences in scrambled eggs among the English, French, and Americans (although that's still pretty soft for American eggs, but they look good to me!):

His eggs look a lot more appetizing too. They're the proper color (orange).

Call me a moran but I prefer the American-style.

Runny eggs

Only problem is that it's a fine line between cooking them well through and just killing them

News:

Author Topic: The Teach Me How To Cook Thread (Read 312513 times)