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General Discussion => Essentially Flyertalk => Topic started by: fatty fat fat on June 26, 2010, 09:44:03 PM

Title: cooking
Post by: fatty fat fat on June 26, 2010, 09:44:03 PM
how do you get better. do you have to read books? i notice girls that love to cook all have massive amounts of cooking books.

i guess it's like every other thing, hard work = cooking skills.   :angry:
Title: Re: cooking
Post by: Saulbadguy on June 26, 2010, 09:44:50 PM
good tools = good cooking, doesn't really take much else imo
Title: Re: cooking
Post by: ChiCat on June 26, 2010, 09:49:02 PM
Following a recipe is easy and anyone can do it.  The trick is getting comfortable with seasonings, i.e. being able to tell what could be added to make it better.  A way I improved was following the same recipe maybe 3 times and doing something slightly different to kinda get a feel for how it effects the end result.
Title: Re: cooking
Post by: Dr Rick Daris on June 26, 2010, 10:00:34 PM
i think it's just a matter of if you want to or not. doesn't sound like you want to. are you asking for a friend or something? what does he/she want to get better at cooking and why?
Title: Re: cooking
Post by: _33 on June 26, 2010, 11:19:22 PM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).
Title: Re: cooking
Post by: fatty fat fat on June 27, 2010, 12:20:26 AM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).

thanks.
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 12:44:29 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.
Title: Re: cooking
Post by: jmlynch1 on June 27, 2010, 12:46:42 AM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).
I think this is something that people who are only good at cooking say.  :dunno: (no offense Catdude)
Title: Re: cooking
Post by: Dr Rick Daris on June 27, 2010, 12:50:19 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.

maybe my most favorite onion article ever...

http://www.theonion.com/articles/i-make-the-best-spaghetti,10759/
Title: Re: cooking
Post by: fatty fat fat on June 27, 2010, 01:07:15 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.

thanks, it's a pretty large skillset. buying stuff takes skill as well.
Title: Re: cooking
Post by: The42Yardstick on June 27, 2010, 01:12:19 AM
I made a rly good flank steak w/ aeoli sauce the other night. if i can do this, fats, you can do anything
Title: Re: cooking
Post by: Cire on June 27, 2010, 07:06:45 AM
practice.  learn how to make a good tomato sauce and a good cream sauce and you make lots of good stuff.

also learn how to tenderize stuff, harder than it looks.
Title: Re: cooking
Post by: j rake on June 27, 2010, 07:51:03 AM
You need to start off by cooking something with versatility, like chicken. Once you get good at cooking chicken, then you can start adding other ingredients and making a number of different dishes, for example: chicken parmesan, roast chicken with olives, chicken curry, sauteed chicken w/ sweet potatoes, coconut chicken w/ rice, chicken marsala, stir fry chicken, and so on.

Of course, I don't know how to make any of that stuff. I suck at cooking.  :bawl:

Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 11:14:13 AM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
Title: Re: cooking
Post by: pissclams on June 27, 2010, 11:18:10 AM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
LOL @ talking about a crock pot in a cooking thread :lol:
Title: Re: cooking
Post by: michigancat on June 27, 2010, 12:59:00 PM
fats, it just takes practice.  practice is more important than reading.
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 03:36:10 PM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
LOL @ talking about a crock pot in a cooking thread :lol:

Never said anything about a crock pot nor did I use one.   :dunno:
Title: Re: cooking
Post by: pissclams on June 27, 2010, 04:46:20 PM
slow cooker :dunno:
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 05:54:16 PM
slow cooker :dunno:

Well, maybe my description was deceptive.  I made a brine, placed the pork (7lbs) in the brine for 8 hours.  Made a rub.  Dry rubbed the pork after 8 hours in the brine.  Cooked in the oven at 250 for about 11 hours.  Removed and let cool for an hour and a half and then shredded the bitch.  It was damn good but was missing the smokey goodness one would get on a smoker. 
Title: Re: cooking
Post by: ew2x4 on June 27, 2010, 10:46:40 PM
Get married and not have to worry about it.
Title: Re: cooking
Post by: CNS on June 28, 2010, 09:15:05 AM
Get married and not have to worry about it.

Completely changes the dating dynamic.  Will now need to make it more of an interview.
Title: Re: cooking
Post by: bakerman on June 28, 2010, 01:28:39 PM
recipes are lame. just use trial and error.
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 05:46:42 PM
currently making my great grandma Reimer's Komst Borscht

it is a fabulous cabbage soup that has a sum so much greater than the parts

salt & pepper whole chicken with giblets removed
place in soup pot and just cover with water
add bay leaf and 1 minced garlic clove
cook until chicken is done
remove chicken

add 1 diced onion to stock
2-3 medium 1" cubed potatoes
half head of cabbage coarsely chopped

debone chicken
add back to stock when veggies are soft
add 1 can diced tomatoes
salt & pepper to taste
add 1/3 cup sour cream
add 1 tsp vinegar

stir, remove from heat and let sit

ladle and serve with a dollop of sour cream and buttered toast

*don't forget to save the chicken remains for chicken scrapple
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 06:39:04 PM
(http://i761.photobucket.com/albums/xx252/Bernie4_photo/2013-01-05182157_zpsc72cc30b.jpg)
Title: Re: cooking
Post by: Dugout DickStone on January 05, 2013, 06:53:59 PM
Do you skin the spuds?
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 07:45:15 PM
Do you skin the spuds?

yessir
Title: Re: cooking
Post by: hurtsogood on January 05, 2013, 07:47:25 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.
Title: Re: Re: cooking
Post by: bones129 on January 05, 2013, 07:50:26 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.

Denial?

Sent from my Galaxy Nexus using Tapatalk 2

Title: Re: Re: cooking
Post by: hurtsogood on January 05, 2013, 07:55:03 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.

Denial?

Sent from my Galaxy Nexus using Tapatalk 2

Denial is not one of my character flaws. I'm pretty hard on myself.
Title: Re: cooking
Post by: sys on January 05, 2013, 08:37:36 PM
if you use 1 whole chicken and 1/2 of a cabbage, then it's chicken soup, not cabbage soup.
Title: Re: cooking
Post by: Cire on January 05, 2013, 10:30:24 PM
yeah, also, one clove of garlic?
Title: Re: cooking
Post by: Dugout DickStone on January 05, 2013, 11:03:47 PM
Do you skin the spuds?

yessir

Cool.  I may try this, I assumed after cooking those spuds that long, the skin would fall off but might as well get it out of there anyway.
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 11:18:53 PM
Do you skin the spuds?

yessir

Cool.  I may try this, I assumed after cooking those spuds that long, the skin would fall off but might as well get it out of there anyway.

there's no reason you couldn't leave the skin on, more nutrients that way

that's is just not the way I grew up making it

you won't be sorry if you make it, it's delicious
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 11:20:10 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 11:22:01 PM
if you use 1 whole chicken and 1/2 of a cabbage, then it's chicken soup, not cabbage soup.

Borscht is beet soup

Komst Borscht is cabbage soup

the chicken is just a variant, some people use beef short ribs in in while others might use sausage

so stop being a dick for once in your life

Title: Re: cooking
Post by: bones129 on January 05, 2013, 11:25:29 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decided we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?
Title: Re: cooking
Post by: alexander supertramp on January 05, 2013, 11:29:36 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?

since it came from my Eastern European/Western Russian ancestry, I'd go with vodka or room temp beer

never really tried to pair it with anything although I had it with a nice Scotch tonite and it went well
Title: Re: cooking
Post by: bones129 on January 05, 2013, 11:35:41 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?

since it came from my Eastern European/Western Russian ancestry, I'd go with vodka or room temp beer

never really tried to pair it with anything although I had it with a nice Scotch tonite and it went well

 Althoug Mrs. Bones does not like Scotch or beer, she is definitely a Vodka fiend. I suspect you have opened many doors for me. Many thanks in advance.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:27:43 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.
Title: cooking
Post by: steve dave on January 20, 2013, 10:28:52 AM
chicken tikka masala
Title: Re: cooking
Post by: wetwillie on January 20, 2013, 10:29:46 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.

How do you feel about braising lamb shanks in a cast iron pot in the stove?
Title: Re: cooking
Post by: ChiCat on January 20, 2013, 10:36:21 AM
Cheese and poblano stuffed pork chops
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:40:07 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.

How do you feel about braising lamb shanks in a cast iron pot in the stove?

Oh man, would be so up for this.  Really been wanting to get in to some lamb recipes, but don't know where to get it around here.  My price chopper is ghetto and the one 15 min away is normal but still no lamb. 

Cheese and poblano stuffed pork chops

I'm listening....

Recipe?

chicken tikka masala

This sounds good too.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:41:25 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?
Title: Re: cooking
Post by: ChiCat on January 20, 2013, 10:48:05 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them. 
Title: Re: cooking
Post by: steve dave on January 20, 2013, 10:51:21 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:51:24 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.

 :dubious:

What kind of cheese do you prefer?  I usually like a mozz or jarlsburg on stuff like this mixed some spices and a chipolte cheddar, but always think I should find something hard and dry for baked items so that you don't lose it all on the pan. 

Title: Re: cooking
Post by: CNS on January 20, 2013, 10:56:15 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice. 
Title: Re: cooking
Post by: ChiCat on January 20, 2013, 11:05:37 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.

 :dubious:

What kind of cheese do you prefer?  I usually like a mozz or jarlsburg on stuff like this mixed some spices and a chipolte cheddar, but always think I should find something hard and dry for baked items so that you don't lose it all on the pan. 



Monterrey Jack or Mozzerella has worked fine for me.  If you have cast iron, I get a sear on the stove and toss it in the oven.
Title: Re: cooking
Post by: wetwillie on January 20, 2013, 11:11:18 AM
Ingredients:  4 Lamb Shanks, 1 Bag of Carrots, 1 can San Marzano Tomatoes, 5 cloves garlic, 2 tablespoons Extra Virgin Olive Oil, 1//3 bottle of white wine, Salt, Pepper


Then you basically use the carrots as a raised bed for the shanks to be braised in the pot using the other ingredients. I try to cover the meat 3/4 of the way but never completely submersed.  Takes about 2 hours in the oven.


Title: Re: cooking
Post by: steve dave on January 20, 2013, 11:12:25 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice.

just plain basmati. you won't need anymore flavor.
Title: Re: cooking
Post by: XocolateThundarr on January 21, 2013, 10:55:02 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice.

just plain basmati. you won't need anymore flavor.

Can you substitute olive oil for the butter to saute the garlic and japs?  Also, I wonder if you could use a mixture of plain yogurt and half and half to further cut down the calories/fat in the sauce.

Looks like it is awesome...will try.
Title: Re: cooking
Post by: steve dave on January 21, 2013, 11:01:18 AM
yeah, go rough ridin' wild.
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:30:02 AM
I have been blackening a lot of stuff lately.  Good change up on the usual chicken and fish.  And is good in salads/pastas, or on a sandwich!
Title: Re: cooking
Post by: steve dave on January 21, 2013, 11:30:55 AM
blackened fish sandwiches are great. do you make them inside or out on the grill?
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:32:34 AM
both, inside if it's crappy outside.  Chicken is a little tricky to not dry out.
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:35:24 AM
Key is really patting the meat to get the skin as dry as possible.  And pounding out chicken so it is the same thickness, cutting off the real thin parts and doing them separately.
Title: Re: cooking
Post by: XocolateThundarr on January 21, 2013, 11:41:11 AM
yeah, go rough ridin' wild.
:thumbs:
Title: Re: Re: cooking
Post by: CNS on January 21, 2013, 07:27:02 PM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

So, this recipe is full of win.  Love it. Any other like it that anyone would recommend?

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: alexander supertramp on June 28, 2013, 10:40:14 PM
made a clean out the frig meal tonite, out with the old to make way for the new

pan-seared tri tip, tomato w/ feta & basalmic, thick pan-fried potato chips w/ cheddar and bacon

it was really yummy guys

(http://i60.photobucket.com/albums/h27/poimen/20130628_204912_zps991c3205.jpg) (http://s60.photobucket.com/user/poimen/media/20130628_204912_zps991c3205.jpg.html)
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 10:41:11 PM
dude


dude...


dude.
Title: Re: cooking
Post by: alexander supertramp on June 28, 2013, 10:42:31 PM
dude


dude...


dude.

 :ohno: did i do something bad
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 10:44:07 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap
Title: Re: cooking
Post by: NDSU Lollypopkid on June 28, 2013, 10:48:36 PM
dude


dude...


dude.

 :ohno: did i do something bad
No...it's beautiful
Title: Re: cooking
Post by: alexander supertramp on June 28, 2013, 10:48:54 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap

speaking of cool whip and bacon, I am making a fantastic groomscake for a wedding I'm catering next month, check this out

chocolate truffle cake, maple & bacon icing with bacon crumbles on top  I AM NOT KIDDING THIS IS REALLY HAPPENING

anywho, next time you are in Dallas maybe you can eat a clean out the frig meal with me (no homo {not that there's anything wrong with that})
Title: Re: cooking
Post by: sys on June 28, 2013, 10:56:49 PM
i may have been cleaning my refrigerator incorrectly my entire life.
Title: Re: cooking
Post by: bones129 on June 28, 2013, 11:07:52 PM
i may have been cleaning my refrigerator incorrectly my entire life.

This.

Maybe I need to quit throwing stuff in the garbage just to make room for beer. I'm going to consider some kind of separate beer fridge.
Title: Re: cooking
Post by: alexander supertramp on June 28, 2013, 11:11:54 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 11:31:23 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap

speaking of cool whip and bacon, I am making a fantastic groomscake for a wedding I'm catering next month, check this out

chocolate truffle cake, maple & bacon icing with bacon crumbles on top  I AM NOT KIDDING THIS IS REALLY HAPPENING

anywho, next time you are in Dallas maybe you can eat a clean out the frig meal with me (no homo {not that there's anything wrong with that})

 :drool:
Title: Re: cooking
Post by: jtksu on June 28, 2013, 11:32:52 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:

I'll be honest here and say, for the first time in my life I want to fight AST because he is simply better than me.  This is basically the white midwesterny version of shooting somebody for their kicks.
Title: Re: cooking
Post by: alexander supertramp on June 28, 2013, 11:44:33 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:

I'll be honest here and say, for the first time in my life I want to fight AST because he is simply better than me.  This is basically the white midwesterny version of shooting somebody for their kicks.
:eek: Hey I'm trying to inspire people to cook here not kick my ass so let's just all take a step back and take a deep breath
Title: Re: cooking
Post by: libstradamus on June 29, 2013, 02:47:27 AM
You forgot to cook the meat  :confused:
Title: Re: cooking
Post by: jtksu on June 29, 2013, 03:55:11 AM
You forgot to cook the meat  :confused:

I take it back, I actually want to fight this guy instead.
Title: Re: cooking
Post by: felix rex on June 29, 2013, 06:06:12 AM
i may have been cleaning my refrigerator incorrectly my entire life.

alejandro cumple
Title: Re: cooking
Post by: AppleJack on June 29, 2013, 08:49:12 AM
"honey are you going to cook this tri-tip? it's been in the fridge for weeks"

"yaaawwwwnnnn, fine i'll cook it tonight"


^^ Guys, look how funny this post is ^^  :surprised:
Title: Re: cooking
Post by: Cire on July 02, 2013, 05:59:35 PM
I had week old pad thai. :(
Title: cooking
Post by: felix rex on July 02, 2013, 10:46:03 PM
made a clean out the frig meal tonite, out with the old to make way for the new

pan-seared tri tip, tomato w/ feta & basalmic, thick pan-fried potato chips w/ cheddar and bacon

it was really yummy guys

(http://i60.photobucket.com/albums/h27/poimen/20130628_204912_zps991c3205.jpg) (http://s60.photobucket.com/user/poimen/media/20130628_204912_zps991c3205.jpg.html)

I made a version of this last night, but on the grill. Was very good. The tomato thing is such an easy and awesome garnish to add.
Title: Re: cooking
Post by: alexander supertramp on July 02, 2013, 11:10:52 PM


I made a version of this last night, but on the grill. Was very good. The tomato thing is such an easy and awesome garnish to add.

 :emawkid:

do you have trouble finding tri tip, i sure do

Nolan Ryan brand has some occasionally (cut down, not the entire tri) but if I can't find any of that, I have to shell out $$ at Central Market

I really wish it was more readily available because it is a delicious and tender cut of meat that is quickly becoming one of my fave's
Title: cooking
Post by: felix rex on July 02, 2013, 11:19:40 PM
No chance of tri tip here. I was lazy and used a thick filet and basically slow cooked it like a prime rib after searing the outside then sliced it. For the potatoes, I just glazed them with olive oil then used a crap ton of fresh ground black pepper and sea salt and let them hang out on the outer edge of the grill while the meat cooked.
Title: Re: cooking
Post by: alexander supertramp on July 02, 2013, 11:22:22 PM
No chance of tri tip here. I was lazy and used a thick filet and basically slow cooked it like a prime rib after searing the outside then sliced it. For the potatoes, I just glazed them with olive oil then used a crap ton of fresh ground black pepper and sea salt and let them hang out on the outer edge of the grill while the meat cooked.

Nice. 
Title: cooking
Post by: felix rex on July 02, 2013, 11:27:37 PM
The potatoes ended up really spicy btw. Did not intend that, but it was really good. But seemed odd, since it was more or less the same seasoning I use for the meat.
Title: Re: cooking
Post by: alexander supertramp on July 02, 2013, 11:31:28 PM
It has been my experience that potatoes absorb flavor extremely well, except for salt that is
Title: Re: cooking
Post by: alexander supertramp on July 02, 2013, 11:42:58 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:
Title: Re: Re: cooking
Post by: CNS on July 02, 2013, 11:47:41 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:

Will need this asap

Sent from my KFTT using Tapatalk 2

Title: Re: Re: cooking
Post by: alexander supertramp on July 02, 2013, 11:50:30 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:

Will need this asap

Sent from my KFTT using Tapatalk 2

Have work and a rangers game to attend tomorrow so I will get it cranked out on thursday
Title: Re: cooking
Post by: pissclams on July 03, 2013, 08:15:03 AM
my mom's cole slaw has apple and raisin in it.  cole slaw is some gross crap.

also, tri tip is available at costco.
Title: Re: cooking
Post by: alexander supertramp on July 03, 2013, 08:32:08 AM
my mom's cole slaw has apple and raisin in it.  cole slaw is some gross crap.

also, tri tip is available at costco.

Your mom sounds smart

Costco could not be any more inconvenient to me as it already is, I'm better off going to central market and paying out the ass than the time a round trip to the closest costco takes
Title: Re: cooking
Post by: pissclams on July 03, 2013, 09:11:56 AM
#dallas/la world problems
Title: Re: cooking
Post by: slobber on July 03, 2013, 09:18:07 AM
My favorite thing about this thread is the pics of the food from Supertramp. His presentation looks like he is almost trying to make it look like a tv show, but it really appeals to the manly man and a 5* restaurant would never present it the way Supertramp does.

To be clear, I am not making fun of Supertramp. I actually like the way he presents the food he prepares.
Title: Re: cooking
Post by: pissclams on July 03, 2013, 10:16:09 AM
glad we got that cleared up
Title: Re: cooking
Post by: alexander supertramp on July 03, 2013, 10:21:39 AM
I think I may be able to help with the Pan Pam dilemma

My food gets served buffet style so at this point I give 0 cares about how it looks plated as it is coming out of hotel pans and off of carving blocks onto plates that generally the customer plates themself

Glad it appeals to the manliest of men
Title: Re: cooking
Post by: Dr Rick Daris on July 03, 2013, 10:52:44 AM
glad we got that cleared up

yeah. guess i owe you five dollars on that bet we made at fattyfest about what dobber thought of AS and whether or not he thought AS was making pictures like a tv show but for manly men and whether making fun and liking the presentation. check or paypal?
Title: Re: cooking
Post by: alexander supertramp on July 03, 2013, 11:02:26 AM
glad we got that cleared up

yeah. guess i owe you give dollars on that bet we made at fattyfest about what dobber thought of AS and whether or not he thought AS was making pictures like a tv show but for manly men and whether making fun and liking the pres. check or paypal?

Dubious that any of this really took place

Edit: except for fattyfest, that happened
Title: Re: cooking
Post by: ben ji on July 03, 2013, 11:19:17 AM
Not sure where to put this but I am officially in love with Sambo Ole

(http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg)

Put it on a turkey sandwich last night and it was AWESOME
Title: Re: cooking
Post by: alexander supertramp on July 03, 2013, 11:24:47 AM
Not sure where to put this but I am officially in love with Sambo Ole

(http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg)

Put it on a turkey sandwich last night and it was AWESOME

Looks like you know exactly where to put it, on a turkey sammich :rimshot:

Bad jokes aside, that stuff is yummie in the tummy
Title: Re: cooking
Post by: steve dave on July 03, 2013, 11:25:04 AM
warmer or cooler than siracha?
Title: Re: Re: cooking
Post by: Chingon on July 03, 2013, 12:50:29 PM
warmer or cooler than siracha?
Imo it's cooler.
Title: Re: cooking
Post by: pissclams on July 03, 2013, 12:52:03 PM
warmer or cooler than siracha?
Imo it's cooler.

 :barf:
Title: Re: cooking
Post by: Cire on July 08, 2013, 02:33:47 PM
my carneceria had a chili past that looked like that in the sauce bin today that I had not seen before.  I was terrified of it.

In other news, veggie beef stew simmering away today.
Title: Re: cooking
Post by: pissclams on July 08, 2013, 02:41:38 PM
beef stew?  its the hottest day of the year lol oh man cire you are one interesting chef.
Title: Re: cooking
Post by: Cire on July 08, 2013, 02:48:02 PM
I know it's weird, but had a hankering and my daughter loves it.
Title: Re: cooking
Post by: Cire on July 22, 2013, 06:58:51 PM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm
Title: Re: cooking
Post by: jtksu on July 22, 2013, 07:22:35 PM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

This recipe sounds delicious but it so weirds me out. When I think of adobo, I think of the stuff chipotles are canned in.   Also, adobo means marinade in Spanish so the soy seams like a weird ingredient. But, all that really matter is if the food tastes good and I would imagine it tastes fantastic.
Title: Re: cooking
Post by: alexander supertramp on July 22, 2013, 08:36:17 PM
i will eat that very soon Cire  :excited:
Title: Re: cooking
Post by: Cire on July 22, 2013, 09:13:17 PM
America's test kitchen.  Adobo just refers to spices.  It was super sweet/sour and the pepper added a nice heat.

Really really good.

if you want to kick up the heat add a 3 tsp of black pepper would probably be ok.

again super good/cheap easy.  I had everything but the coconut milk.
Title: Re: cooking
Post by: Cire on July 22, 2013, 09:16:39 PM
to add to it.  It's a Filipino recipe, lots of variations but the keys were the pepper/coconut milk and garlic.
Title: Re: cooking
Post by: Mikeyis4dcats on July 22, 2013, 09:22:45 PM
You forgot to cook the meat  :confused:

I don't even know who you are any more....
Title: Re: cooking
Post by: puniraptor on July 24, 2013, 10:18:18 AM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week
Title: Re: cooking
Post by: puniraptor on July 25, 2013, 09:38:22 AM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week

actually gonna do it in the crock pot. Not confident, but will report.
Title: Re: cooking
Post by: alexander supertramp on July 27, 2013, 09:27:24 PM
made appetizers for a wedding reception today, about 60 people

wild mushroom & tri tip crostinis, goat cheese & roasted pepper crostinis, tomato & basil bruschetta

(http://i60.photobucket.com/albums/h27/poimen/20130727_144401_zps6e0cd274.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144401_zps6e0cd274.jpg.html)

watermelon, feta & kalamata skewers, bacon tomato bites, fruit & cheese (also made sausage stuffed mushrooms but wife did not get a pic)

(http://i60.photobucket.com/albums/h27/poimen/20130727_144354_zps42fcdc46.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144354_zps42fcdc46.jpg.html)

made a small groomscake and cupcakes to match that were chocolate maple and bacon

chocolate with dark chocolate chunks, maple buttercream icing and of coarse maple drizzled bacon as an edible garnish

(http://i60.photobucket.com/albums/h27/poimen/20130727_144424_zps59134373.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144424_zps59134373.jpg.html)
Title: Re: cooking
Post by: pissclams on July 28, 2013, 07:31:53 PM
saute shallots in olive oil.
stir in two tablespoons thai chili paste. 
add garlic
add a cup of chicken stock
add a half cup of coconut milk
add salt
add lime juice
add halibut filet
cook
Title: Re: cooking
Post by: puniraptor on July 29, 2013, 08:31:12 AM
I made the adobo for real with pork chops last night. Very good. I didn't have cider vinegar, so I used white vinegar and I suspect this made it a bit too tangy/zingy. Maybe reduce to 1/2 cup if using white vinegar.  Put over whole grain wild rice which was kind of weird. The rice smelled like tea and tasted like oatmeal. Also had seared grape tomatoes on the side.

Would do again.
Title: Re: cooking
Post by: Cire on July 29, 2013, 03:09:18 PM
French onion soup tonight
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 12:24:27 PM
working up to trying my hand at some paella

does rays apple market sell saffron?
Title: Re: cooking
Post by: Dr Rick Daris on July 31, 2013, 12:33:50 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 12:37:39 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?
Title: Re: cooking
Post by: CNS on July 31, 2013, 02:36:58 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 02:44:28 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

yeah it starts like $15 a gram on amazon. all the recipes say a pinch. how many pinches in a gram?
Title: Re: cooking
Post by: Cire on July 31, 2013, 02:47:41 PM
you don't need it.
Title: Re: cooking
Post by: CNS on July 31, 2013, 08:40:01 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out. 
Title: Re: cooking
Post by: Cire on July 31, 2013, 08:43:16 PM
Make your own stock though.
Title: Re: cooking
Post by: CNS on July 31, 2013, 08:44:20 PM
Make your own stock though.

No matter what dish, this is correct.
Title: Re: cooking
Post by: Cire on July 31, 2013, 08:46:28 PM
I will use bullion cuBes if I don't have the time but never canned or boxed
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:30:36 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:31:26 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

IIRC, it's the most expensive food on earth. 
Title: Re: cooking
Post by: Cire on July 31, 2013, 11:37:34 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 

meh, america's test kitchen said there was no discernible diff with or without.
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:45:13 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 

meh, america's test kitchen said there was no discernible diff with or without.

Dude, PBS isn't exactly the best place to find culinary advice.  Who was on the tasting panel, Elmo and the Cookie Monster?
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:48:39 PM
And I'm not saying you absolutely have to use it but if you're going through all the trouble to make a legit paella, just pony up the bucks and use saffron. It's likely for a special occasion anyway.
Title: Re: cooking
Post by: pissclams on August 01, 2013, 07:43:35 AM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain. 
Title: Re: cooking
Post by: jtksu on August 01, 2013, 01:47:00 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.
Title: Re: cooking
Post by: pissclams on August 01, 2013, 04:58:48 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.

yes, it is.
Title: Re: cooking
Post by: asava on August 01, 2013, 05:24:32 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.

yes, it is.

he's right. but paella doesn't necessarily have to include seafood. there are plenty of variations that can be used or adapted to be used in your region. probably would start with this book...

http://www.amazon.com/Paella-Alberto-Herraiz/dp/0714860824 (http://www.amazon.com/Paella-Alberto-Herraiz/dp/0714860824)
Title: Re: cooking
Post by: alexander supertramp on August 01, 2013, 05:52:43 PM
i will have some seafood paella in portugal in 2 months and this is by all means a brag-post  :excited:

continue on with your plains paella discussion  :popcorn:
Title: Re: cooking
Post by: nicname on August 01, 2013, 07:56:54 PM
Going to try my hand at some chicken spiedini tonight.  Grilled.
Title: Re: cooking
Post by: Cire on August 03, 2013, 11:11:15 PM
Oh man another home run.

21-25 bag shrimp.
2 tsp garlic
1 onion
1 tsp paprika
1tsp smoked paprika
1 cup chicken broth.
2 1/4 cups water
shells from shrimp
bay leaf
1 box(pound?) spaghetti noodles broken into thirds.
one can diced tomatoes drained and rough chopped.


Peel shrimp and set aside shells
marinate shrimp with 2 tsp garlic and oil/salt/pepper
add 2 1/4 cups of water and one cup chicken stock to shells and a bay leaf and simmer.

toast spaghetti in oil after broken into thirds, should be fairly brown, set aside.

small dice 1 onion and sweat in a pan with oil.
add strained and chopped dice tomatoes and continue to cook with onion until fond develops.
add 2 tsp garlic

add paprika

strain shrimp shells and add stock

add toasted spaghetti

when noodles are tender add shrimp and stir in until it just starts to turn pink.

Place pan under broiler for 5 minutes.

when it is finished you will have a nice crispy crunch from the exposed noodles under broiler.

super good, would be good with some red pepper flake too.  My smoked paprika had chive and chili in the mix so it had a little heat.
Title: Re: cooking
Post by: Cire on August 03, 2013, 11:12:11 PM
capers would probably have been a good add to this recipe as well.
Title: Re: cooking
Post by: alexander supertramp on August 29, 2013, 07:12:27 PM
my wife asked me at 4:30 if I would make dinner for a friend who had surgery on monday and her husband so this is what I came up with on short notice

(http://i60.photobucket.com/albums/h27/poimen/20130829_181438_zpsa685d2ab.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_181438_zpsa685d2ab.jpg.html)

pan seared honey lemon pork chops loin, roasted fingerling potatoes and hot salad (wilted spinach w/ balsamic & lemon dressing and sauteed pearl onions & baby bellas)

(http://i60.photobucket.com/albums/h27/poimen/20130829_183126_zps4dafa1b9.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_183126_zps4dafa1b9.jpg.html)

it was yummy but damn do i need to step up my plating game
Title: Re: cooking
Post by: Cire on August 29, 2013, 08:02:47 PM
yum
Title: Re: cooking
Post by: jtksu on August 29, 2013, 10:52:11 PM
my wife asked me at 4:30 if I would make dinner for a friend who had surgery on monday and her husband so this is what I came up with on short notice

(http://i60.photobucket.com/albums/h27/poimen/20130829_181438_zpsa685d2ab.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_181438_zpsa685d2ab.jpg.html)

pan seared honey lemon pork chops loin, roasted fingerling potatoes and hot salad (wilted spinach w/ balsamic & lemon dressing and sauteed pearl onions & baby bellas)

(http://i60.photobucket.com/albums/h27/poimen/20130829_183126_zps4dafa1b9.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_183126_zps4dafa1b9.jpg.html)

it was yummy but damn do i need to step up my plating game

That dish looks great served kinda rustic like that.
Title: Re: cooking
Post by: alexander supertramp on August 31, 2013, 12:29:02 PM
thank you jtksu
Title: Re: cooking
Post by: alexander supertramp on November 28, 2013, 03:47:24 PM
Oven roasted turkey

(http://i60.photobucket.com/albums/h27/poimen/20131128_152747_zpse9586959.jpg) (http://s60.photobucket.com/user/poimen/media/20131128_152747_zpse9586959.jpg.html)
Title: Re: cooking
Post by: CNS on November 28, 2013, 03:49:23 PM
(http://img.tapatalk.com/d/13/11/29/9abedasy.jpg)

Huge pot of shrimp and sausage gumbo. 
Title: Re: cooking
Post by: CNS on November 28, 2013, 03:50:53 PM
(http://img.tapatalk.com/d/13/11/29/ydudagu8.jpg)

Ribs on top, turkey below

Title: Re: cooking
Post by: alexander supertramp on November 28, 2013, 03:54:49 PM
CNS that gumbo would make me leave my wife, and I'm happily married
Title: Re: cooking
Post by: sys on November 28, 2013, 03:56:38 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.
Title: Re: cooking
Post by: alexander supertramp on November 28, 2013, 03:59:01 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes
Title: Re: cooking
Post by: sys on November 28, 2013, 04:12:09 PM
In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

 :excited:
Title: Re: cooking
Post by: Rams on November 28, 2013, 04:21:45 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes
I just always throw in a couple cloves of garlic with the taters when they're boiling and add the butter when I mash them.

also put some cream cheese in there. it will change your life.
Title: Re: cooking
Post by: CNS on November 28, 2013, 04:22:40 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes

This is great advice
Title: Re: cooking
Post by: CNS on November 28, 2013, 05:07:23 PM
(http://img.tapatalk.com/d/13/11/29/e9yteqa6.jpg)

Close to a finished product. 
Title: Re: cooking
Post by: Cire on November 28, 2013, 11:12:16 PM
2nd on the cream cheese with mashed potatoes
Title: Re: cooking
Post by: Boom Roasted on November 28, 2013, 11:15:28 PM
(http://img.tapatalk.com/d/13/11/29/e9yteqa6.jpg)

Close to a finished product.
:drool: :fatty:
Title: Re: cooking
Post by: alexander supertramp on December 02, 2013, 05:49:40 PM
needed a 15 minute dinner tonite so I improvised

Started some mini pasta shells to cooking

Got some garlic and butter going in a skillet, added some heavy cream and s&p for a sauce

Sauteed some onions and mushrooms in olive oil, added some beef summer sausage, some shrimp, then a can of rotel and tony's and let it simmer

Put em all together

(http://i60.photobucket.com/albums/h27/poimen/20131202_174012_zps4d831bc7.jpg) (http://s60.photobucket.com/user/poimen/media/20131202_174012_zps4d831bc7.jpg.html)

Probably just invented a new food, it was good
Title: Re: cooking
Post by: pissclams on December 02, 2013, 06:49:14 PM
i can't verify if it's a new food or not but if you google it and it comes out clean, hit it up into the new food thread
Title: Re: cooking
Post by: alexander supertramp on December 02, 2013, 06:50:13 PM
i can't verify if it's a new food or not but if you google it and it comes out clean, hit it up into the new food thread

 :ROFL:
Title: Re: cooking
Post by: puniraptor on December 16, 2013, 07:20:54 PM
First paella attempt. Learned a lot of lessons but still very good. Def soul warming comfort food. Was freaked out by the sea creatures I got, so switched to chicken and pork. Still used some squid bits and mussels as garnish.



[attachment deleted by admin]
Title: Re: cooking
Post by: Tobias on December 16, 2013, 07:23:30 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?
Title: Re: cooking
Post by: michigancat on December 16, 2013, 07:23:41 PM
I made some pretty sweet leftover turkey and sausage gumbo this weekend. it was friggin good and I'm lovin the leftovers.
Title: Re: cooking
Post by: Tobias on December 16, 2013, 07:25:07 PM
i kinda feel like i should eat turkey more throughout the year and don't know why i don't
Title: Re: cooking
Post by: puniraptor on December 16, 2013, 07:28:16 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?

Just didn't commit to putting them all in as the primary protein source. Octopus tentacles and full blown squid faces were omitted.
Title: Re: cooking
Post by: jtksu on December 16, 2013, 11:46:23 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?

Just didn't commit to putting them all in as the primary protein source. Octopus tentacles and full blown squid faces were omitted.

Squid faces don't sound delicious, I think you made the right call.
Title: Re: cooking
Post by: Tobias on December 16, 2013, 11:48:16 PM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays
Title: Re: cooking
Post by: jtksu on December 17, 2013, 12:32:14 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.
Title: Re: cooking
Post by: bones129 on December 17, 2013, 12:41:03 AM

 :popcorn:
Title: Re: cooking
Post by: Bloodfart on December 17, 2013, 01:07:53 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?
Title: Re: cooking
Post by: The Big Train on December 17, 2013, 01:11:50 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

:barf:
Title: Re: cooking
Post by: jtksu on December 17, 2013, 02:36:02 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?

Ideally, yes.
Title: Re: cooking
Post by: Stevesie60 on December 17, 2013, 03:23:42 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?

:lol:


But the real reason I stopped in was to tell puni that that looks amazing.
Title: Re: cooking
Post by: cDubya on December 17, 2013, 01:53:34 PM
Man, this place is so much more than football!

The gf and I made this soup a couple weeks ago, I guess its a ripoff of something Olive Garden does? It's just called Zuppa Toscana, and it's a crock pot recipe that takes 4-6 hours, but holy hell is it delicious, and hearty too.

Pic:

(http://farm8.staticflickr.com/7417/11423347034_d5b86e0215_m.jpg)

Recipe: (yes, it's from crockpot LADIES, blame the gf)

http://crockpotladies.com/recipe-categories/soups-stews/crockpot-zuppa-toscana/ (http://crockpotladies.com/recipe-categories/soups-stews/crockpot-zuppa-toscana/)
Title: Re: cooking
Post by: alexander supertramp on December 17, 2013, 06:02:38 PM
Good job on the paella puni
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 10:31:58 AM
Took my first shot at flour tortillas last night.  Recipe needs work. 

[attachment deleted by admin]
Title: Re: cooking
Post by: puniraptor on December 18, 2013, 10:33:21 AM
if your recipe told you that tortillas are spheres, it definitely needs work.
Title: Re: cooking
Post by: Tobias on December 18, 2013, 10:37:30 AM
you accidentally posted the bierock pics
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 10:41:31 AM
eff I knew I mumped it up.  :bang:
Title: Re: cooking
Post by: ben ji on December 18, 2013, 10:47:46 AM
Cooked for the GF last night, grilled salmon with Kale and Garlic bread on the side.

Normally I just coat the kale in olive oil, throw it in a pot on low/medium for a couple of minutes then sprinkle on lemon pepper seasoning, serve with lemon slice. This time I diced up some garlic and sautéed it in olive oil then did a little flash cooking with the kale for about 1 minute, still served with a lemon slice....IT WAS DELICIOUS.
Title: Re: cooking
Post by: pissclams on December 18, 2013, 11:28:30 AM
yesterday it was bacon, today it is kale.  what an amazing world we live in.
Title: Re: cooking
Post by: Cire on December 18, 2013, 11:41:07 AM
you should press some fresh garlic and red pepper flakes in with the oil before you add the kale.
Title: Re: cooking
Post by: jmlynch1 on December 18, 2013, 12:09:03 PM
Took my first shot at flour tortillas last night.  Recipe needs work.
hilarious
Title: Re: cooking
Post by: michigancat on December 18, 2013, 12:17:57 PM
yesterday it was bacon, today it is kale.  what an amazing world we live in.

who knows, maybe tomorrow it will be kale and bacon
Title: Re: cooking
Post by: puniraptor on December 18, 2013, 12:25:10 PM
someone talk to me about kale bacon grilled mac n cheese sandwiches
Title: Re: cooking
Post by: CNS on December 18, 2013, 12:34:37 PM
someone talk to me about kale bacon grilled mac n cheese sandwiches

Would try.   Sound great. 
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 06:59:21 PM
Fried rice.  Recipe needs work.

[attachment deleted by admin]
Title: Re: cooking
Post by: Cire on December 18, 2013, 08:17:01 PM
Did you cook the rice ahead of time and fridge it over night?
Title: Re: cooking
Post by: asava on December 19, 2013, 10:36:41 AM
Made some bierocks last night, turned out great.

(http://i.imgur.com/emXwjSL.png)

Made them two ways, the standard bierock (hamburger, cabbage, onion) w/ cheddar cheese, and then a pastrami bierock (pastrami, pickled cabbage and onion) w/ swiss. Excited to eat lunch today.
Title: Re: cooking
Post by: Emo EMAW on December 19, 2013, 10:52:03 AM
Did you cook the rice ahead of time and fridge it over night?

I've done that the first few times I've made this.  Last two times just made the rice that night.  I can't tell a difference other than the prep with warm/soft rice is much easier.
Title: Re: cooking
Post by: CNS on December 21, 2013, 07:34:17 PM
(http://img.tapatalk.com/d/13/12/22/9ahyqe7y.jpg)

Red beans and rice (rice not included) about half an hour's simmer until done.
Title: Re: cooking
Post by: lopakman on December 22, 2013, 06:23:22 PM
Sausage, shrimp and chicken jambalaya.  Ready to eat.

(http://i950.photobucket.com/albums/ad350/lopak1/IMAG0331_zps200ad743.jpg)
Title: Re: cooking
Post by: Tobias on December 22, 2013, 06:32:00 PM
be right there, lopak
Title: Re: cooking
Post by: jtksu on December 22, 2013, 08:18:46 PM
Sausage, shrimp and chicken jambalaya.  Ready to eat.

(http://i950.photobucket.com/albums/ad350/lopak1/IMAG0331_zps200ad743.jpg)

Yeah, I would eat the crap out of that.
Title: Re: cooking
Post by: lopakman on December 22, 2013, 08:21:33 PM
be right there, lopak

Bring beer.
Title: Re: cooking
Post by: jtksu on December 22, 2013, 08:25:49 PM
be right there, lopak

Bring beer.

Liquor stores close at eight!  :runaway:
Title: Re: cooking
Post by: The Big Train on December 27, 2013, 01:47:43 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Title: Re: cooking
Post by: puniraptor on December 27, 2013, 01:48:59 PM
i got a really tiny rubber spoon with a long handle for scooping the last drops out of the bottom of condiment bottles
Title: Re: cooking
Post by: CNS on December 27, 2013, 01:50:23 PM
Take some redfish, season the crap out of it with some blackening seasoning.

Take both skillets and put them on the stove on high heat.  Once hot, put a small amt of butter or cooking spray in one, put fish in the middle of it, spray cooking spray on the bottom of the other, then place it on top of the fish.  Wait about 4-6 min, then pull and serve.

Great fish.
Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:26:52 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless
Title: Re: cooking
Post by: The Big Train on December 27, 2013, 02:33:17 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless

I mean it looks like it will work fine, have or did you have one that sucked or what?

Also CNS will try sometime.
Title: Re: cooking
Post by: Brock Landers on December 27, 2013, 02:43:12 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless

I mean it looks like it will work fine, have or did you have one that sucked or what?

Also CNS will try sometime.


I think Gooch is saying you got gypped.
Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:44:28 PM
There really is no need for them they are bulky and don't help at all. And yes you were gypped.
Title: Re: cooking
Post by: ChiCat on December 27, 2013, 02:48:02 PM
Been having all sorts of fun with this guy

(http://www.xconomy.com/wordpress/wp-content/images/2013/09/nomiku-main-1100x732.jpg)
Title: Re: cooking
Post by: CNS on December 27, 2013, 02:49:55 PM
What is that?

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:52:08 PM
Reverse periscope.
Title: Re: cooking
Post by: HerrSonntag on December 27, 2013, 02:56:17 PM
Is that an immersion water heater circulator?

I've seen some Maker articles on building your own that I've want to try, they look pretty neat.  You use them to dial in water to a very specific heat, most famously to make ridiculous poached eggs (pictured)

You can do other things, like cook a vacuum packed steak to medium rare all the way through, then just slap it under a heat gun or blow torch to sear a perfect steak.  You can even use it to warm up avocados to a temperature where their browning enzymes break down, for guac that never turns dark on you.
Title: Re: cooking
Post by: ChiCat on December 27, 2013, 02:57:47 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.
Title: Re: cooking
Post by: asava on December 27, 2013, 03:38:24 PM
Been having all sorts of fun with this guy

(http://www.xconomy.com/wordpress/wp-content/images/2013/09/nomiku-main-1100x732.jpg)

 :Wha:

Title: Re: cooking
Post by: cDubya on December 29, 2013, 02:32:50 AM
Got one of these bad boys,  cant wait to try it out!

(http://www.saltnews.com/blog/wp-content/uploads/2007/10/saltblock11.jpg)
Title: Re: cooking
Post by: Cire on December 29, 2013, 08:52:41 AM
What is that
Title: Re: cooking
Post by: cDubya on December 29, 2013, 09:07:52 AM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.
Title: Re: cooking
Post by: pissclams on December 29, 2013, 12:18:12 PM
that's pretty cool, I've not heard of it and this is my cooking board
Title: Re: cooking
Post by: cDubya on December 29, 2013, 12:38:45 PM
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks (http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks)

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.
Title: Re: cooking
Post by: Dugout DickStone on December 29, 2013, 01:06:27 PM
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks (http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks)

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.

He writes like a twerp but that thing looks great
Title: Re: cooking
Post by: libstradamus on December 29, 2013, 01:15:30 PM
i saw some of those things at the salt store on pier 39.

that salt store rocks btw.

(i'm kind of a salt-o-phile)
Title: Re: cooking
Post by: Dugout DickStone on December 29, 2013, 01:28:32 PM
Sodium
Title: Re: cooking
Post by: Asteriskhead on December 29, 2013, 02:14:40 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.
Title: Re: cooking
Post by: pissclams on December 29, 2013, 02:31:12 PM
Sodium
true
Title: Re: cooking
Post by: ChiCat on December 29, 2013, 02:32:38 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.

Perfect mid rare from the edge on in.  I like to use mine when cooking for guests.  Can chuck the entree in there, leave it alone and only have to worry about the sides/dessert or whatever.  Super simple.  Mine was like $300 but I think there was a kickstarter for a $100 version recently, no idea how well that one works though.
Title: Re: cooking
Post by: jtksu on December 30, 2013, 12:17:12 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Title: Re: cooking
Post by: HerrSonntag on December 30, 2013, 12:24:16 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.
Title: Re: cooking
Post by: jtksu on December 30, 2013, 02:35:00 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.

Sweet.   :thumbs:
Title: Re: cooking
Post by: asava on December 30, 2013, 11:14:53 AM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.
Title: Re: cooking
Post by: cDubya on December 30, 2013, 01:17:19 PM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.

Check out that link I posted. LS is right, his writing sucks, but the info is solid.
Title: Re: cooking
Post by: CNS on December 30, 2013, 01:19:45 PM
So, you take a block of salt and cook on it?  Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block.  DNR link.
Title: Re: cooking
Post by: puniraptor on December 30, 2013, 01:48:43 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.
Title: Re: cooking
Post by: steve dave on December 30, 2013, 01:50:48 PM
no, I have not done that puniraptor
Title: Re: cooking
Post by: Tobias on December 30, 2013, 01:54:22 PM
i've made waffles in a hamburger iron before
Title: Re: cooking
Post by: CNS on December 30, 2013, 01:55:40 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

Could result in something like tear a way burger nuggets or something.  Basically a George Foreman but with texture.  Could also solve the problem of lettuce, tomato, pickle, etc wanting to slide off once they are stacked and ketchup is introduced. 

I say go for it.
Title: Re: cooking
Post by: The Big Train on December 30, 2013, 01:56:34 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

 :D
Title: Re: cooking
Post by: puniraptor on December 30, 2013, 01:57:07 PM
i've made waffles in a hamburger iron before

that's insane.
Title: Re: cooking
Post by: cDubya on December 30, 2013, 02:38:17 PM
So, you take a block of salt and cook on it?  Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block.  DNR link.

Negative. From what I've read, Himalayan salt blocks are very non-porous, thus they do not absorb flavors of whatever you're cooking on them, and in turn they only impart a little saltiness into your food. They are also very thick (the one I received is 2 inches thick). To clean it you simply wipe it off with a wet sponge/cloth.
Title: Re: cooking
Post by: CNS on December 30, 2013, 02:41:22 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

Title: Re: cooking
Post by: The Big Train on December 30, 2013, 02:42:16 PM
How many times can you cook on it before it's gone?
Title: Re: cooking
Post by: Cire on December 30, 2013, 02:56:56 PM
French onion soup simmering
Title: Re: cooking
Post by: cDubya on December 30, 2013, 02:58:17 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

#2: salt a little less than normal. Learn from trial and error?

#3: true, but very, very little. You're more likely to lose it due to fractures in the block, which will inevitably happen, it's an inherent risk when cooking with them. That leads me to...
Quote from: The Big Train
How many times can you cook on it before it's gone?

Most places I've read say a couple dozen or more. Done properly it should last a while, but eventually it IS going to break. All you can do is take the proper precautions and enjoy it while it lasts. Then, if you enjoy it enough, you can buy another.
Title: Re: cooking
Post by: asava on December 30, 2013, 02:58:49 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.
Title: Re: cooking
Post by: cDubya on January 01, 2014, 09:05:22 AM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.

If that's not a resounding endorsement then I don't know what is!
Title: Re: cooking
Post by: wetwillie on January 01, 2014, 09:59:01 AM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.

If that's not a resounding endorsement then I don't know what is!

I'm not sure you understand what is going on here.
Title: Re: cooking
Post by: steve dave on January 01, 2014, 10:51:10 AM
rick daris, I made this yesterday. it was great. I bet you would like it. OK, bye.

http://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html
Title: Re: cooking
Post by: cDubya on January 01, 2014, 11:15:57 AM
I'm not sure you understand what is going on here.

Au contraire, mon frere.
Title: Re: cooking
Post by: Emo EMAW on January 01, 2014, 12:07:36 PM
Sauteed avocados with egg, tomatoes and basil with tasty shot you can't see.



[attachment deleted by admin]
Title: Re: cooking
Post by: pissclams on January 01, 2014, 12:20:48 PM
barf
Title: Re: cooking
Post by: The Big Train on January 01, 2014, 01:04:57 PM
Sauteed avocados with egg, tomatoes and basil with tasty shot you can't see.

I absolutely love avocados but never had them sauteed.  Do you just saute them like you would anything else or is there a special way?  The reason I ask is if I do try this I can't be wasting avocados as they are too good to waste.
Title: Re: cooking
Post by: Emo EMAW on January 01, 2014, 01:08:20 PM
Just preheat some olive oil on like medium high.  Cut them in less than half inch thick slices.  Cook in the oil till begin to brown then flip.  For the eggs I lowered the heat and cooked 3 minutes on the back side.
Title: Re: cooking
Post by: 8manpick on January 01, 2014, 01:22:12 PM
Cooked some bacon and eggs this morning. Bacon was a little too crispy but the eggs were perfectly over easy and were cooked in the bacon fat so they were really tasty.
:th_twocents:
Title: Re: cooking
Post by: libstradamus on January 01, 2014, 01:43:47 PM
barf

on a plate.
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 08:38:44 AM
Menudo.  This time my mom added pigs feet.



[attachment deleted by admin]
Title: Re: cooking
Post by: Brock Landers on January 02, 2014, 09:22:32 AM
Looks delicious Emo
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:23:26 PM
That looks like a toilet bowl someone just threw up in. 
Title: Re: cooking
Post by: Stevesie60 on January 02, 2014, 03:24:02 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:25:12 PM
barf

on a plate.

The texture alone is awful. 
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:26:56 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

Quote
When a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.

:confused:
Title: Re: cooking
Post by: puniraptor on January 02, 2014, 03:28:59 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

Quote
When a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.

:confused:

 :lol:
Title: Re: cooking
Post by: Tobias on January 02, 2014, 03:29:56 PM
:lol:
Title: Re: cooking
Post by: libstradamus on January 02, 2014, 03:31:18 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

and left it for a week
Title: Re: cooking
Post by: Tobias on January 02, 2014, 03:31:30 PM
didn't ben ji make a double dragon reference a month or so ago?  i think maybe bread ended up with a different takeaway
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 03:33:35 PM
double dragon = puke + spray crap
Title: Re: cooking
Post by: Brock Landers on January 02, 2014, 03:52:15 PM
Looks delicious Emo


I was actually kidding when i posted this.  I can't tell if your picture is a big bowl of menudo or a miniature toilet filled with vomit and diarrhea.  It doesn't matter because they are the same thing.
Title: Re: cooking
Post by: mocat on January 02, 2014, 03:54:11 PM
emo where do you buy your plates? at the terribly non-circular plate store?  :lol:
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 03:59:10 PM
when the hell did this turn into the pick on emo thread?  :curse:  it's not my fault you're all born with midwestern white people palates.  like get off my case and get out in the world and explore and try new things!  :shakesfist:
Title: Re: cooking
Post by: HerrSonntag on January 02, 2014, 04:53:19 PM
Emo, i'm sorry but..... its tripe stew, brah.  Tripe.
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 04:59:46 PM
Ya I know.  I've never eaten it.  My mom makes it every New Year's and anyway it takes some effort and is pretty weird so I thought it'd be good in this thread.  People eat some weird crap, ya know?  But like if you go to Mexico you don't eat at McDonald's.
Title: Re: cooking
Post by: cDubya on January 02, 2014, 05:03:02 PM
Ya I know.  I've never eaten it.  My mom makes it every New Year's and anyway it takes some effort and is pretty weird so I thought it'd be good in this thread.  People eat some weird crap, ya know?  But like if you go to Mexico you don't eat at McDonald's.

They serve menudo at McDonalds?
Title: Re: cooking
Post by: wetwillie on January 02, 2014, 07:10:11 PM
Such a poor persons dish. 
Title: Re: cooking
Post by: CNS on January 02, 2014, 07:13:55 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2
Title: Re: cooking
Post by: Dr Rick Daris on January 02, 2014, 07:16:53 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
Title: Re: cooking
Post by: wetwillie on January 02, 2014, 07:17:08 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2


I meant the actual dish, it looks like a close out from Big lots. 
Title: Re: cooking
Post by: CNS on January 02, 2014, 07:25:07 PM
Well, that's just mean.

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: jmlynch1 on January 02, 2014, 07:35:23 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
ha I immediately thought of this too
Title: Re: cooking
Post by: Tobias on January 02, 2014, 07:36:02 PM
buffalo wings
Title: Re: cooking
Post by: Tobias on January 02, 2014, 07:36:21 PM
pringles
Title: Re: cooking
Post by: alexander supertramp on January 18, 2014, 07:57:34 PM
was looking for something new and different to eat with my steak tonite, so here's what i did

braised red cabbage with pork belly & juniper berries

was hoping it would be good, was a little unready for it to be amazing.  i mean my wife ate cabbage and that is something i never thought i'd see
Title: Re: cooking
Post by: Cire on January 18, 2014, 08:06:00 PM
who has juniper berries laying around?
Title: Re: cooking
Post by: alexander supertramp on January 18, 2014, 08:09:36 PM
who has juniper berries laying around?

not this guy, i ate em all  :ROFL:
Title: Re: cooking
Post by: HerrSonntag on January 18, 2014, 09:39:42 PM
capers or fresh juniper berries?  I always have capers sitting around, with no brine because it's awesome in sauces
Title: Re: cooking
Post by: alexander supertramp on January 18, 2014, 10:03:05 PM
they arw hard to find and used sparingly but yes, juniper berries

online ordering is always an option

http://www.kainaorganics.com/organic-herbs-spices/organic-juniper-berries.html


Title: Re: cooking
Post by: asava on January 20, 2014, 11:52:57 AM
have used juniper berries several times before. add a great flavor. one particular use that I enjoyed was for a thanksgiving turkey. was awesome.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 12:21:41 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)
Title: Re: cooking
Post by: WillieWatanabe on January 20, 2014, 01:16:28 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)

oh man...i whipped up the Chicken Linguini with Red Pepper Alfredo last Thursday :D
Title: Re: cooking
Post by: Shooter Jones on January 20, 2014, 01:25:39 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)

oh man...i whipped up the Chicken Linguini with Red Pepper Alfredo last Thursday :D

How filling are these for you guys? I see them and think, "man, I bet they taste great, but will probably not fill me up, and leave me hungry, wanting more."

or do you eat them with another side or something? tia, friends.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 01:27:20 PM
I usually eat one of them with a protein bar or something for lunch. im pretty full right now... theyre a decent amount of food but I eat something on the side to get me around 500-600 calories for lunch.
Title: Re: cooking
Post by: WillieWatanabe on January 20, 2014, 01:32:29 PM
I usually eat Sun Chips with them and that's it. I'm usually full.
Title: Re: cooking
Post by: Shooter Jones on January 20, 2014, 01:38:45 PM
I usually eat Sun Chips with them and that's it. I'm usually full.

This sounds like the key to success right here.
Title: Re: cooking
Post by: HerrSonntag on January 20, 2014, 01:51:02 PM
Point of order, TV diners and sun chips do not belong ITT.  This is the cooking thread, not the shoveling food in your talk hole, thread. :dubious:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 01:54:49 PM
Point of order, TV diners and sun chips do not belong ITT.  This is the cooking thread, not the shoveling food in your talk hole, thread. :dubious:

was just showing some of my buds what I cooked for lunch today. :dunno:
Title: Re: cooking
Post by: Tobias on January 20, 2014, 01:59:57 PM
whipped up a little something special for lunch today.

how did you cook it?  on the egg?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 02:04:23 PM
whipped up a little something special for lunch today.

how did you cook it?  on the egg?

no son this aint the rookie league. I cooked it in the microwave for 4.5 minutes.
Title: Re: cooking
Post by: Tobias on January 20, 2014, 02:05:29 PM
how did you cook it?  on the egg?

no son this aint the rookie league. I cooked it in the microwave for 4.5 minutes.

that's how i do it too :thumbs:
Title: Re: cooking
Post by: HerrSonntag on January 29, 2014, 11:32:45 PM
Made a meatloaf with some donated ground beef (farmers never let you leave their house without half a pound of frozen ground beef, in my experience) a couple months ago.  Ate half of it, vacuum sealed and froze the other half.  Thawed it out today and it still kicks ass.  Its a good feeling.
Title: Re: cooking
Post by: ben ji on January 30, 2014, 09:07:37 AM
Made a meatloaf with some donated ground beef (farmers never let you leave their house without half a pound of frozen ground beef, in my experience) a couple months ago.  Ate half of it, vacuum sealed and froze the other half.  Thawed it out today and it still kicks ass.  Its a good feeling.

Every time my dad goes back to visit family in western KS he brings back coolers full of meat.   :love: :love: :love:
Title: Re: cooking
Post by: Mr Bread on January 30, 2014, 12:20:14 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
ha I immediately thought of this too

Incorrect though.  Tots were invented by rich people in order to sell their unwanted potato refuse to stupid poor people. 
Title: Re: cooking
Post by: Cire on January 31, 2014, 10:23:29 AM
the hot dogs of potato products.
Title: Re: cooking
Post by: Kat Kid on February 05, 2014, 11:18:52 AM
my wife is trying to cook 1 cup of rice (with 2 cups water) in a 1qt sauce pan and I am about to lose my mind.
Title: Re: cooking
Post by: alexander supertramp on February 05, 2014, 11:27:40 AM
my wife is trying to cook 1 cup of rice (with 2 cups water) in a 1qt sauce pan and I am about to lose my mind.

 :ROFL:
Title: Re: cooking
Post by: Kat Kid on February 05, 2014, 11:45:43 AM
all is forgiven nom nom nom on some naan
Title: Re: cooking
Post by: Emo EMAW on February 24, 2014, 04:23:34 PM
Eggrolls y'all.
(http://img.tapatalk.com/d/14/02/25/puma5uvy.jpg)

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: alexander supertramp on February 24, 2014, 04:44:12 PM
those look so fracking edible
Title: Re: cooking
Post by: alexander supertramp on February 24, 2014, 06:39:42 PM
healthy and easy dinner game on point tonite

(http://i60.photobucket.com/albums/h27/poimen/20140224_182117_zpsb148db3a.jpg) (http://s60.photobucket.com/user/poimen/media/20140224_182117_zpsb148db3a.jpg.html)

grilled yardbird leg quarters, grilled sweet corn, wild rice

Title: Re: cooking
Post by: Boom Roasted on February 24, 2014, 06:57:14 PM
crap. I should have taken pics before. (http://img.tapatalk.com/d/14/02/25/y7a5aqen.jpg). Grilled salmon. Salad with a sour cream, lemon, Parmesan, and ranch mix dressing. Not shown was a Greek pasta salad. As you can tell it was very edible. Luckily lady BR didn't clean her plate as fast as I did.
Title: Re: cooking
Post by: alexander supertramp on February 24, 2014, 09:10:21 PM
crap. I should have taken pics before. (http://img.tapatalk.com/d/14/02/25/y7a5aqen.jpg). Grilled salmon. Salad with a sour cream, lemon, Parmesan, and ranch mix dressing. Not shown was a Greek pasta salad. As you can tell it was very edible. Luckily lady BR didn't clean her plate as fast as I did.

must have been good, looks like a tornado hit your plates
Title: Re: cooking
Post by: Tobias on February 24, 2014, 09:11:56 PM
Luckily lady BR didn't clean her plate as fast as I did.

was she bbs'n at the table
Title: Re: cooking
Post by: alexander supertramp on March 02, 2014, 04:30:54 PM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)
Title: Re: cooking
Post by: jtksu on March 02, 2014, 07:55:46 PM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

That looks gross as eff.   I just don't get down with pears.   I'm sure it's delicious to most folks but no thank you.   
Title: Re: cooking
Post by: alexander supertramp on March 02, 2014, 09:35:49 PM
 :ROFL:
Title: Re: cooking
Post by: HerrSonntag on March 02, 2014, 10:03:09 PM
Just finished day 1 of operation "Make a bunch of tamales"

Meat shredded, blended with spices, Masa dough mixed to the proper consistancy.

Day 2:  Offer beer/cats game to GF/neighbor and sneak attack them into helping me roll out 12LBS of tamales.
Title: Re: cooking
Post by: alexander supertramp on March 03, 2014, 06:57:51 AM
yeah, tamales are a bitch to make but so worth it
Title: Re: cooking
Post by: Boom Roasted on March 03, 2014, 07:30:09 AM

Just finished day 1 of operation "Make a bunch of tamales"

Meat shredded, blended with spices, Masa dough mixed to the proper consistancy.

Day 2:  Offer beer/cats game to GF/neighbor and sneak attack them into helping me roll out 12LBS of tamales.
That sounds like an awesome plan. Will need some process and finished product pics
Title: Re: cooking
Post by: steve dave on March 03, 2014, 08:15:16 AM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

this looks amazing. I'm going to make this. also will throw in some walnuts or something.
Title: Re: cooking
Post by: alexander supertramp on March 03, 2014, 08:46:34 AM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

this looks amazing. I'm going to make this. also will throw in some walnuts or something.

good call on the walnuts

1/2 cup chopped pork belly, 1 chopped onion, 3 minced garlic cloves; cook until oniins are translucent
add 1 chopped cabbage, pinch cloves, 1 bay leave, 1/2 c sugar, 1/3 c red wine vinegar, 2 sliced pares; stir until cabbage starts to wilt
cover and lower heat to simmer for 25-30 minutes
add salt and pepper to taste, stir in handful crushed juniper berries
Title: Re: cooking
Post by: meow meow on March 03, 2014, 12:53:18 PM
What are pares?
Title: Re: cooking
Post by: alexander supertramp on March 03, 2014, 01:27:05 PM
ooh, spelling smack.  how edgy.   :rolleyes:
Title: Re: cooking
Post by: meow meow on March 03, 2014, 03:00:18 PM
You did it twice so I didn't know if it was something culinary I didn't know about.  Sheesh, no more compliments for you.
Title: Re: cooking
Post by: alexander supertramp on March 03, 2014, 03:51:56 PM
You did it twice so I didn't know if it was something culinary I didn't know about.  Sheesh, no more compliments for you.

:ohno: :cheers:
Title: Re: cooking
Post by: libstradamus on March 03, 2014, 04:35:36 PM
pare is a culinary term actually.
Title: Re: cooking
Post by: alexander supertramp on March 03, 2014, 04:46:54 PM
pare is a culinary term actually.

it is, yet i twice referred to the fruit by that spelling so i am the dunce here
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 12:08:04 AM
Done in time for tipoff

(http://ubuntuone.com/6iZmU1qDEY9eMDLyPnNzze)

(http://ubuntuone.com/3pqJCfMTdLGWN6kCRIxGyb)

Ski trip tamales.   Originally i was planning on having these for diner, but a thought occurred to me.  Tamale ladies are able to keep tamales warm and delicious in a cooler for what i imagine must be hours.  If i want to take these bad boys up on the mountain instead of some deli meat sandwiches, what would be the best way to do so?
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 06:47:06 AM
oh man, those look great!

i would heat the tamales, then dampen a towel and throw it in the microwave, then wrap the tamales in the nuked towel, put in a cooler and not open until ready to eat
Title: Re: cooking
Post by: steve dave on March 04, 2014, 07:00:05 AM
let's talk cutting boards. what do you guys use? my current house has a pull out right next to the sink which is really convenient. I think they are kind of junky though. Thinking about ain insert that covers half of my new sink for the new place. could be too small though. I cover acres with onion on the reg. what materials are best?
Title: Re: cooking
Post by: CNS on March 04, 2014, 07:36:08 AM
I bought a thick bamboo one a year ago. It is great and shows basically zero sign of wear yet gets used almost daily. Would recommend. 

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 07:38:17 AM
i like maple, boos.  i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station

Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 08:20:16 AM
We have a nice wooden one, not sure of the kind of wood.  But I'm not allowed to cut meat on it, which necessitates two cutting boards.  So, like, maybe be prepared for that.
Title: Re: cooking
Post by: pissclams on March 04, 2014, 08:38:53 AM
i like maple, boos.  i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station



ya boos are pretty much the pro tip, get a 2 1/4 inch maple or cherry boss one and then get a smaller plastic generic one you can carry around your kitchen.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:04:25 AM
Wood for veggies

white with a rim for chicken

Red for Red meat.
Title: Re: cooking
Post by: mocat on March 04, 2014, 09:13:17 AM
steve dave is going to totally cut up some steak on his porous wood board and then get rabies or trenchfoot or something  :lol:
Title: Re: cooking
Post by: OB_Won on March 04, 2014, 09:22:55 AM
I like the look of a good wooden cutting board, but I get a little freaked out about germs.  Instead, I prefer a couple different sized antibacterial plastic boards.  When you're done you can throw them in the dishwasher.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:23:30 AM
just read my post and do that guys.
Title: Re: cooking
Post by: steve dave on March 04, 2014, 09:24:54 AM
is there science backing up these claims of plastic being less germy? seems made up.
Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 09:25:49 AM
is there science backing up these claims of plastic being less germy? seems made up.

Also if a few little germs hurt you then you're weak and should be culled from the gene pool anyway.
Title: Re: cooking
Post by: mocat on March 04, 2014, 09:28:47 AM
is there science backing up these claims of plastic being less germy? seems made up.

the grains in wood allow bacteria to get in there. plastic is grainless. plastic has performed a grain vasectomy if you will.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:32:36 AM
is there science backing up these claims of plastic being less germy? seems made up.

no.
Title: Re: cooking
Post by: OB_Won on March 04, 2014, 09:33:10 AM
is there science backing up these claims of plastic being less germy? seems made up.

Also if a few little germs hurt you then you're weak and should be culled from the gene pool anyway.
Interesting if true
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 09:35:12 AM
hard rock maple laughs at claims of germs and bacteria

any other wood, solid point though
Title: Re: cooking
Post by: Tobias on March 04, 2014, 09:48:50 AM
i play the germ lottery, personally.  genes and stuff.
Title: Re: cooking
Post by: Dlew12 on March 04, 2014, 09:55:03 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys. 

Title: Re: cooking
Post by: Tobias on March 04, 2014, 09:57:08 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.

don't forget the pics!

(i have never seen/heard of this concoction before)
Title: Re: cooking
Post by: pissclams on March 04, 2014, 10:34:43 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys. 



make sure nothing in that chili has ever touched wood or any other earthy substance
Title: Re: cooking
Post by: asava on March 04, 2014, 11:03:13 AM
 http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998 (http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998)
Title: Re: cooking
Post by: slobber on March 04, 2014, 11:20:37 AM
http://www.everythingkitchens.com/joseph-joseph-cutting-board-60043.html (http://www.everythingkitchens.com/joseph-joseph-cutting-board-60043.html)

This is my wifes favorite. We have two of them. She has also given them as gifts to some friends and they love them.


Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 11:25:00 AM
(http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg)

i use the eco smart ^^ when not using boos
Title: Re: cooking
Post by: asava on March 04, 2014, 11:26:10 AM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 11:45:01 AM
http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998 (http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998)

incredible.
Title: Re: cooking
Post by: Boom Roasted on March 04, 2014, 11:51:09 AM
(http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg)

i use the eco smart ^^ when not using boos
I have one of those too!  Its brown though.  Has a halfmelted corner where a roomate put it on the stove on accident.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 12:07:19 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe
Title: Re: cooking
Post by: asava on March 04, 2014, 12:31:19 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 12:36:45 PM
is plastic or wood a risk to cutlery? i thought not :ck:
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 12:47:42 PM
is plastic or wood a risk to cutlery? i thought not :ck:
I concur.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 12:55:07 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had. 
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 01:00:08 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.
Title: Re: cooking
Post by: asava on March 04, 2014, 01:23:13 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 01:35:43 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
Title: Re: cooking
Post by: pissclams on March 04, 2014, 01:50:56 PM
i sharpen my knives with the lightening bolts that emanate from my nipples.  i hope this doesn't hurt the bacteria on my butcher block.
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 01:53:20 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.


yeah none of that is what you were doing, dork. now get out of here and go read some more nietzche or something.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 02:03:25 PM
i sharpen my knives with the lightening bolts that emanate from my nipples.  i hope this doesn't hurt the bacteria on my butcher block.

that sounds painful but amazing
Title: Re: cooking
Post by: asava on March 04, 2014, 02:04:04 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?

Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:12:00 PM
ast is getting condescended to so hard right now.  Thankfully he has all that outside T to fall back on.  Keeps the spirits high I bet. 
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 02:17:22 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:23:13 PM
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 02:24:30 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 02:30:10 PM
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:

at least he brings confrontational knife tips to the cooking thread, for a guy that is named afyer a food one would think you would bring more

nailed it!!
Title: Re: cooking
Post by: 8manpick on March 04, 2014, 02:38:37 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 02:43:40 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:54:26 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

You talk about food. 
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:55:11 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood. 
Title: Re: cooking
Post by: 8manpick on March 04, 2014, 02:57:39 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood.

:fatty:
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 03:05:06 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem

Title: Re: cooking
Post by: EllRobersonisInnocent on March 04, 2014, 03:08:33 PM
 :lol:
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 03:09:02 PM
He deserved that.  Tonya is all snark and no substance iyam.  About time someone let him know he wasn't elected board princess, so he can stop acting like it.  #youaintboardprincesstonya
Title: Re: cooking
Post by: asava on March 04, 2014, 03:25:16 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem

this is beautiful.  :thumbs:



Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.

this is a pretty great tip, thanks. will test out.


also, gmafb with this bacteria malarky.
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 03:30:43 PM
That was a great post by ast.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 03:45:52 PM
 :blush:
Title: Re: cooking
Post by: CNS on March 04, 2014, 03:58:15 PM
Maybe this belongs in the LEED thread, but I have never once even contemplated buying something that would sharpen a knife. 

"Oh look, knife is getting dull"

"better put a new knife on the list"

Boom!  New knife!

I know, some of you are going to tell me that you don't just go and throw away high precision super sharp surgical type knives with super awesome Japanese handles.  I say to those ppl, I have been cooking longer than many here and have never had need for a knife too expensive to have to worry about replacing it's dull ass on a whim without thought or reservation. 

Just seems weird.
Title: Re: cooking
Post by: michigancat on March 04, 2014, 04:00:41 PM
wood vs. plastic:

http://www.news.wisc.edu/releases/1107.html
Title: Re: cooking
Post by: Bloodfart on March 04, 2014, 04:02:08 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:
Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 04:08:26 PM
wood vs. plastic:

http://www.news.wisc.edu/releases/1107.html

Just emailed that to the War Department.  Thanks.  :thumbs:
Title: Re: cooking
Post by: asava on March 04, 2014, 04:17:37 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 04:20:16 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.

 :D
Title: Re: cooking
Post by: slucat on March 04, 2014, 04:20:24 PM
on tap tonight: some kind of pasta/ravioli bake or something with garlic bread
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 04:21:47 PM
Oh man ast got Tonya so hard with that post, in your fat rough ridin' face Tonya  :lol:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:23:16 PM
cooked this for lunch today:

(http://www.savingmoneyinmissouri.com/wp-content/uploads//2013/01/healthy-choice.png)
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 04:25:34 PM
cooked this for lunch today:

(http://www.savingmoneyinmissouri.com/wp-content/uploads//2013/01/healthy-choice.png)

  ;)  :cheers:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:25:57 PM
made these last night for dinner (note: not actual real picture, just a picture of tacos)

my tacos had chopped green onions and jalaps while the ground beef (93% lean) browned. then I chopped up some iceberg to go with my 4 cheese kraft blend and market fresh (Wal-Mart style) pico.

added some on the border 'rant style salsa on top.

yum yum!!!

(http://www.missionfoods.com/cookbook/img/images_recipe_detail_large/8006_ground_beef_soft_tacos.jpg)
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:27:42 PM
Monday afternoon I cooked this:

(http://modernfranchises.com/wp-content/uploads/2012/02/jimmy_johns_franchise-2.jpg)
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 04:28:08 PM
 those tacos look what i had last night but i used ground turkey
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 04:29:35 PM
Monday afternoon I cooked this:

(http://modernfranchises.com/wp-content/uploads/2012/02/jimmy_johns_franchise-2.jpg)

 :surprised:
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 04:29:38 PM
that jimmy johns sandwich isn't really cooking tonya, babysteps
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:29:56 PM
oh forgot to mention I used a plastic chopping block and a knife from an old knife block my dad gave me to cut up those onions and jalaps. the knife could use sharpening but it cut those veggies pretty well.

do you guys think the plastic is going to work? should I get bamboo and maybe a new knife?  :confused:
Title: Re: cooking
Post by: Tobias on March 04, 2014, 04:30:34 PM
i made tacos last night too!  "carnitas" (really just some pork butt concoction), cilantro, onion, lime.  they were ok but i'd rather just buy them from a place that does them right
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:34:34 PM
what type of cutting board is best for hot pockets?
Title: Re: cooking
Post by: Dlew12 on March 04, 2014, 06:38:27 PM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.

don't forget the pics!

(i have never seen/heard of this concoction before)
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809 (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809)

It looks pretty much exactly like that. Mine's a little thicker though because I threw in an extra chicken breast.

I also added some chipotle tabasco to give it a tiny kick.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 06:48:10 PM
I've been experimenting with fermenting vegetables. This is Korean style cabbage kimchi.

(http://img.tapatalk.com/d/14/03/05/9e6yde2y.jpg)

Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 07:22:04 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 08:52:01 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.
Title: Re: cooking
Post by: j-dub on March 04, 2014, 09:10:32 PM
I've been experimenting with fermenting vegetables. This is Korean style cabbage kimchi.

(http://img.tapatalk.com/d/14/03/05/9e6yde2y.jpg)

kimchi is awesome. like really good.
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 09:13:06 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.

do you have to do anything to let the gas escape doing it that way
Title: Re: cooking
Post by: j-dub on March 04, 2014, 09:16:28 PM
threw together some meatballs tonight with the ground beef i wasn't sure what to do with.

ground beef 1 lb
1 large brown cage-free egg
indeterminate amount of italian and panko break crumbs. but more italian.
a few dashes of worchestshire. a few dashes of tabasco and jalapeno hot sauce from trader joe's, a touch of kc cowtown que.
dash here and there of cumin, cinnamon, nutmeg, italian seas, oregano, crushed red pepp, ground pepp and ground sea salt.
put a dimple in the tops and filled with a dollop of kc cowtown que then covered with small section of pepp jack chee.

wasn't too bad  :thumbsup:
Title: Re: cooking
Post by: Boom Roasted on March 04, 2014, 09:16:57 PM
(http://img.tapatalk.com/d/14/03/05/u7uzu9yr.jpg)
Made some dark chocolate bread pudding tonight on a whim for Fat Tuesday. Turned out great for a first time try and being loosely based off a couple recipes. Could have used some ice cream to go with, but it worked out.
Title: Re: cooking
Post by: asava on March 04, 2014, 09:22:36 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
Title: Re: cooking
Post by: pissclams on March 04, 2014, 09:25:26 PM
threw together some meatballs tonight with the ground beef i wasn't sure what to do with.

ground beef 1 lb
1 large brown cage-free egg
indeterminate amount of italian and panko break crumbs. but more italian.
a few dashes of worchestshire. a few dashes of tabasco and jalapeno hot sauce from trader joe's, a touch of kc cowtown que.
dash here and there of cumin, cinnamon, nutmeg, italian seas, oregano, crushed red pepp, ground pepp and ground sea salt.
put a dimple in the tops and filled with a dollop of kc cowtown que then covered with small section of pepp jack chee.

wasn't too bad  :thumbsup:

that 1 large brown cage-free egg put them shits over the top
Title: Re: cooking
Post by: alexander supertramp on March 04, 2014, 09:29:18 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

 :love: would you just look at the cuntiness oozing from this post  :love:

well done asava and we haven't even seen the finished product yet  :thumbsup:
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 09:33:24 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.

do you have to do anything to let the gas escape doing it that way

nope, i assume it just leaks out. also I stir it every couple days and don't usually let it ferment for more than a week outside the fridge. after that it gets too zingy and mushy for my preference.
Title: Re: cooking
Post by: michigancat on March 04, 2014, 09:37:18 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

lol, this post is gonna make @rickdaris's head spin.
Title: Re: cooking
Post by: asava on March 04, 2014, 09:44:11 PM
 :peek:
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 09:59:53 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

 :love: would you just look at the cuntiness oozing from this post  :love:

well done asava and we haven't even seen the finished product yet  :thumbsup:

Either you did this on purpose  :D

Or it was actually by mistake  :D
Title: Re: cooking
Post by: michigancat on March 04, 2014, 10:01:44 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 10:04:30 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

lol, this post is gonna make @rickdaris's head spin.

not staged enough so kind of disappointing. missing random henry james novel, ornithology handbook and purgatory gold pass w/ snowboard in background.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 10:29:17 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.


(http://cdn1.top-shop.ru/normal_747e7bdb1e6f1ef14255a600103116cb.jpg)

(http://www.radionk.com/imm/2010/cheftony.jpg)

(http://stream1.gifsoup.com/view6/2811035/miracle-blade-pineapple-o.gif)(http://stream1.gifsoup.com/view6/2811035/miracle-blade-pineapple-o.gif)
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 10:35:18 PM
 :Wha:

:cheese:
Title: Re: cooking
Post by: kslim on March 04, 2014, 10:48:19 PM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 11:04:02 PM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)

:lick: I could literally eat Taco Lucha, or this every single night and never get sick of it
Title: Re: cooking
Post by: jtksu on March 04, 2014, 11:32:23 PM
I miss back when this thread was friendly and inviting.
Title: Re: cooking
Post by: alexander supertramp on March 05, 2014, 06:55:27 AM
I miss back when this thread was friendly and inviting.

yes, it does appear that board politics have finally found this bastion of brotherhood & hope
Title: Re: cooking
Post by: kslim on March 05, 2014, 07:23:22 AM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)

:lick: I could literally eat Taco Lucha, or this every single night and never get sick of it
:thumbs:
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:24:41 AM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

forged steel is important. You will need to actually sharpen it with more than the steel honing rod from time to time but it will then last forever (not actually forever but a long damn time). there are a lot of places that will sharpen it for you for cheap. sur la table does it. ace hardwares sometimes do it.
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:30:19 AM
like, once a year sur la table has a free sharpening of 2 knifes deal which we always go to.
Title: Re: cooking
Post by: michigancat on March 05, 2014, 07:43:05 AM
You can bet your ass I won't be going to a sur la table
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:47:04 AM
You can bet your ass I won't be going to a sur la table

ok
Title: Re: cooking
Post by: michigancat on March 05, 2014, 07:47:55 AM
Actually I might if their competitors do not offer a similar service
Title: Re: cooking
Post by: CNS on March 05, 2014, 07:48:33 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:51:07 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
Title: Re: cooking
Post by: CNS on March 05, 2014, 07:56:11 AM
I have a henckels set and I use this guy instead most of the time.
(http://img.tapatalk.com/d/14/03/05/9a5e9ybe.jpg)


Also, quick henckel story: have broke the blade off three of the steak knives.....cutting apples.

Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:58:19 AM
the steak knives weren't forged. you can get shitloads of garbage from henckels or wusthoff that is cast and not any better than whatever you get off the rack at wal mart.
Title: Re: cooking
Post by: Dr Rick Daris on March 05, 2014, 08:08:31 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.
Title: Re: cooking
Post by: pissclams on March 05, 2014, 08:25:31 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.

sounds like we have a sintered knife fan in the house. 

regardless.  if any of you are buying 440A grade steel knives i will literally kick your ass.  at least 440C grade or go home.  preferably go with S30V stainless steel. or VG10 like the japanese are using. 

also remember to stick with steel with > .95% carbon & chromium, otherwise rust city usa and i will literally kick your ass.

also, if anyone is buying knives that are tempered to about 56 RC (Rockwell hardness scale), i will literally kick your ass.  i expect everyone here to be @ > 59 RC. 
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 08:35:29 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 08:36:28 AM
also whipped these bad boys up last night to reheat for lunch today:

(http://www.theeasymarket.com/image/cache/data/0004369508305-500x500.jpg)
Title: Re: cooking
Post by: Emo EMAW on March 05, 2014, 09:14:43 AM
Hey guys over the last few hundred years someone figured out how to cost effectively make a good knife. 
Title: Re: cooking
Post by: OB_Won on March 05, 2014, 09:26:23 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International).  Zwilling is the top shelf and International is the bottom and medium range.  I believe AST had a Zwilling in one of his pics the other day.
Title: Re: cooking
Post by: alexander supertramp on March 05, 2014, 09:29:15 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International).  Zwilling is the top shelf and International is the bottom and medium range.  I believe AST had a Zwilling in one of his pics the other day.

yes, i started with international and worked my way up. 
Title: Re: cooking
Post by: Brock Landers on March 05, 2014, 09:30:34 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 09:33:36 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.

see that's what ive been hearing and guess what? I don't believe it. not one bit. sure, it would slide through veggies and stuff a lot easier but it would also slide through my fingers a lot easier. ive had a few times where ive cut myself with a knife and just had a little cut and thought "wow if I was using one of asavas super knives my finger would be gonzo!" pretty sure that saying was invented by Big Knife Co, Inc. just to get you to buy new knives every year.
Title: Re: cooking
Post by: kslim on March 05, 2014, 09:43:36 AM
my wife went ape crap with our registry at pampered chef. very meh about most of it but i did get two things everyone should own and if you dont you are dumb

1. meat grinder

(http://www.thewickednoodle.com/wp-content/uploads/2009/05/masher_edited-1.jpg)

2. stone baking flats

(http://3.bp.blogspot.com/-V1UjezzIZTM/Uif1TKzjc5I/AAAAAAAAFf0/iQVDLxiklhs/s1600/pampered+2.jpg)
Title: Re: cooking
Post by: Bloodfart on March 05, 2014, 09:45:59 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.

see that's what ive been hearing and guess what? I don't believe it. not one bit. sure, it would slide through veggies and stuff a lot easier but it would also slide through my fingers a lot easier. ive had a few times where ive cut myself with a knife and just had a little cut and thought "wow if I was using one of asavas super knives my finger would be gonzo!" pretty sure that saying was invented by Big Knife Co, Inc. just to get you to buy new knives every year.

(https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQl8qKfETBD_-GDbVjKsLi2pwEkjQQ5OwEZOjsiy-nvOWgOQoMl&usqp=CAE)
Title: Re: cooking
Post by: Cire on March 05, 2014, 09:47:12 AM
I had a meat grinder and threw it away.

dull knives will scar you  Sharp knives will cut your finger off.
Title: Re: cooking
Post by: asava on March 05, 2014, 10:52:40 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.

sounds like we have a sintered knife fan in the house. 

regardless.  if any of you are buying 440A grade steel knives i will literally kick your ass.  at least 440C grade or go home.  preferably go with S30V stainless steel. or VG10 like the japanese are using. 

also remember to stick with steel with > .95% carbon & chromium, otherwise rust city usa and i will literally kick your ass.

also, if anyone is buying knives that are tempered to about 56 RC (Rockwell hardness scale), i will literally kick your ass.  i expect everyone here to be @ > 59 RC.

gmafb. just wipe your knife off, ya dummy.


forged steel is important. You will need to actually sharpen it with more than the steel honing rod from time to time but it will then last forever (not actually forever but a long damn time). there are a lot of places that will sharpen it for you for cheap. sur la table does it. ace hardwares sometimes do it.

there are actually some decent stamped knives out there. a lot of pro kitchens use them.

I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.
Title: Re: cooking
Post by: XocolateThundarr on March 05, 2014, 03:12:06 PM
my wife went ape crap with our registry at pampered chef. very meh about most of it but i did get two things everyone should own and if you dont you are dumb

1. meat grinder

(http://www.thewickednoodle.com/wp-content/uploads/2009/05/masher_edited-1.jpg)

2. stone baking flats

(http://3.bp.blogspot.com/-V1UjezzIZTM/Uif1TKzjc5I/AAAAAAAAFf0/iQVDLxiklhs/s1600/pampered+2.jpg)

Agreed.....these are both very good.
Title: Re: cooking
Post by: michigancat on March 05, 2014, 04:06:58 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.

I'd really like to spend less than $100.
Title: Re: cooking
Post by: wELLsculptedbrows on March 05, 2014, 04:52:56 PM
Anyone have any experience with ceramic knives?

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).

Might be something to consider, mi-cat.

http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic (http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic)
Title: cooking
Post by: Boom Roasted on March 05, 2014, 04:54:31 PM
Cutco or bust
Title: Re: cooking
Post by: The Big Train on March 05, 2014, 05:09:55 PM
Anyone have any experience with ceramic knives?

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).

Might be something to consider, mi-cat.

http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic (http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic)

Doesn't Kyocera make really shitty phones? sorry johnny wichita
Title: Re: cooking
Post by: asava on March 05, 2014, 05:22:21 PM

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).


this is right. I messed up.  :facepalm:
Title: Re: cooking
Post by: asava on March 05, 2014, 05:26:24 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.

I'd really like to spend less than $100.

http://www.ebay.com/itm/Global-G-2-Chefs-Kitchen-Knife-Gyuto-Blade-8-inch-200mm-Stainless-Steel-Blade-G2-/191048515849?pt=LH_DefaultDomain_0&hash=item2c7b610109 (http://www.ebay.com/itm/Global-G-2-Chefs-Kitchen-Knife-Gyuto-Blade-8-inch-200mm-Stainless-Steel-Blade-G2-/191048515849?pt=LH_DefaultDomain_0&hash=item2c7b610109)

:dunno:
Title: Re: cooking
Post by: alexander supertramp on March 05, 2014, 06:55:39 PM
chicken fried venison w/ pan dripping gravy for dinner tonite.  cardiac event incoming

(http://i60.photobucket.com/albums/h27/poimen/20140305_184540_zpse2a3f660.jpg) (http://s60.photobucket.com/user/poimen/media/20140305_184540_zpse2a3f660.jpg.html)
Title: Re: cooking
Post by: The Big Train on March 05, 2014, 06:59:30 PM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:01:39 PM
Venison....barfison
Title: Re: cooking
Post by: alexander supertramp on March 05, 2014, 07:08:48 PM
Venison....barfison

well that's just like your opinion man
Title: Re: cooking
Post by: pissclams on March 05, 2014, 07:20:02 PM
venison?  more like diarrheason
Title: Re: cooking
Post by: asava on March 05, 2014, 07:21:54 PM
Made a venison steak the other week and have been craving it ever since.
Title: Re: cooking
Post by: Mr Bread on March 05, 2014, 07:25:10 PM
I find the deer to be the most nails of the hooved edibles.   
Title: Re: cooking
Post by: puniraptor on March 05, 2014, 07:37:15 PM
You guys ever backstrap? I would consider deer hunting just for a bite o that.
Title: Re: cooking
Post by: alexander supertramp on March 05, 2014, 07:55:36 PM
You guys ever backstrap? I would consider deer hunting just for a bite o that.

love me some backstrap
Title: Re: cooking
Post by: Cire on March 05, 2014, 10:03:13 PM
Fried pork cutlets made gravy was elite.
Title: Re: cooking
Post by: Emo EMAW on March 05, 2014, 10:54:26 PM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: The Big Train on March 05, 2014, 10:58:51 PM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
Title: Re: cooking
Post by: alexander supertramp on March 06, 2014, 07:08:25 AM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
sorry, didn't know you were srs srs.  i already sell my food for money, part time catering.  someday it will be full time.
Title: Re: cooking
Post by: felix rex on March 06, 2014, 07:15:24 AM
I made your fajitas again last week. I even searched for this thread to find the recipe. Still had to use flank instead of skirt and opted out of soy. Good again, but not as good as last time. I think b/c I was in a hurry and wasn't able to let it marinate for awhile, so it was a little tough. That flavor, though.  :thumbsup:
Title: Re: cooking
Post by: alexander supertramp on March 06, 2014, 07:22:41 AM
 :billdance:
Title: Re: cooking
Post by: Cire on March 06, 2014, 08:34:17 AM
I had a great grilled flank steak that had a soy/ginger/peanut sauce.
Title: Re: cooking
Post by: felix rex on March 06, 2014, 08:44:48 AM
Do you trim a flank?


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: Cire on March 06, 2014, 09:05:56 AM
no idea

A friend made it.
Title: Re: cooking
Post by: HerrSonntag on March 06, 2014, 09:31:32 AM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk
My dad always threw the shanks out, until I made him these from my buck a few seasons back

http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/ (http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/)
Title: Re: cooking
Post by: The Big Train on March 06, 2014, 11:15:53 AM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
sorry, didn't know you were srs srs.  i already sell my food for money, part time catering.  someday it will be full time.

 :thumbs:
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 06:52:42 PM
Cauliflower with giant bacon wads.  Bout to roast that ass.

(http://img.tapatalk.com/d/14/03/07/ejehypu8.jpg)
Title: Re: cooking
Post by: alexander supertramp on March 06, 2014, 06:56:06 PM
 :excited:
Title: Re: cooking
Post by: Mr Bread on March 06, 2014, 07:00:06 PM
What do you eat that with?  I mean that's not the meal right?  srs
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 06, 2014, 07:03:25 PM
cooked this up pretty quick for dinner tonight.

(http://1cupawesome.com/wp-content/uploads/2011/08/Jimmy-Johns-Club-Lulu.jpg)

 :excited: :Woot:
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:03:29 PM
Hmm. It could be. I've got some leftover pork chops and taters and veggies to go with it probably.
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:04:36 PM
Tonya, be careful. You know Jimmy John's is willing to fire you for posting about work.
Title: Re: cooking
Post by: alexander supertramp on March 06, 2014, 07:18:18 PM
Tonya, be careful. You know Jimmy John's is willing to fire you for posting about work.

@GoodForAnother  #GoodForAnother

how do you page someone on gE, oh yeah, u don't...
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:44:10 PM
Update: per bread's advice I ate the roasted bacon cauliflower by itself as a meal and it was good. All important food groups represented.
Title: Re: cooking
Post by: asava on March 06, 2014, 10:26:53 PM
(http://i.imgur.com/kBL4Rvg.jpg)

making some chocolate chip ice cream.
Title: Re: cooking
Post by: michigancat on March 06, 2014, 11:15:56 PM
Ha ha
Title: Re: cooking
Post by: jtksu on March 06, 2014, 11:29:34 PM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk

I think I've only had quail in a game stew a friend's wife made once.  I love pheasant but don't hunt much and never bird hunt.   Luckily, I have friends that do (a ton).   I should probably start.
Title: Re: cooking
Post by: OB_Won on March 07, 2014, 12:43:47 AM
(http://i.imgur.com/kBL4Rvg.jpg)
LOL!! Nice.
Title: Re: cooking
Post by: Emo EMAW on March 07, 2014, 02:59:51 PM
Pretty great day off today guys.

(http://static.fjcdn.com/large/pictures/74/41/74417e_5042170.jpg)
Title: Re: cooking
Post by: steve dave on March 07, 2014, 03:01:12 PM
asava, the seam work in your granite is of very poor craftsmanship
Title: Re: cooking
Post by: asava on March 07, 2014, 03:10:42 PM
asava, the seam work in your granite is of very poor craftsmanship

no disagreement there. just found a lose tile in the corner.  :facepalm:
Title: Re: cooking
Post by: alexander supertramp on March 07, 2014, 03:30:01 PM
Pretty great day off today guys.

(http://static.fjcdn.com/large/pictures/74/41/74417e_5042170.jpg)

i'm having diffuculty believing that is indeed your picture
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 07, 2014, 03:33:16 PM
guns don't kill people, cholesterol kills people
Title: Re: cooking
Post by: Brock Landers on March 07, 2014, 03:34:52 PM
Yeah there's no way Emo uses those stemless wine glasses.
Title: Re: cooking
Post by: alexander supertramp on March 07, 2014, 03:37:33 PM
exactly BL
Title: Re: cooking
Post by: asava on March 07, 2014, 03:44:29 PM
guns don't kill people, cholesterol dull knives kill people

fyp
Title: Re: cooking
Post by: Emo EMAW on March 07, 2014, 03:53:13 PM
Yeah there's no way Emo uses those stemless wine glasses.

Stemless since 2006 brah!
Title: Re: cooking
Post by: HerrSonntag on March 07, 2014, 03:58:28 PM
Yeah there's no way Emo uses those stemless wine glasses.

Stemless since 2006 brah!
hand-warmed wine:  :barf:
Title: Re: cooking
Post by: Cire on March 08, 2014, 09:37:12 PM
Had saffron mushroom risotto tonight with ginger soy pork tenderloin.
Title: Re: cooking
Post by: libstradamus on March 09, 2014, 07:04:58 PM
asava, the seam work in your granite is of very poor craftsmanship

no disagreement there. just found a lose tile in the corner.  :facepalm:

i was going to say something earlier, but didn't want to be a jerk.  much more acceptable if it's tile and not slab tho.
Title: Re: cooking
Post by: Gooch on March 17, 2014, 08:29:06 PM
Made a pan seared Trout with a honey butter pecan sauce. :lick:

(http://i585.photobucket.com/albums/ss291/mvannatta/IMAG0431_zpsiag4pjh7.jpg) (http://s585.photobucket.com/user/mvannatta/media/IMAG0431_zpsiag4pjh7.jpg.html)
Title: Re: cooking
Post by: puniraptor on March 17, 2014, 08:31:54 PM
Holy eff we have the same plates what are the odds!
Title: Re: cooking
Post by: WillieWatanabe on March 17, 2014, 11:04:30 PM
does anyone have round plates anymore? or people only take square ones out for photos?
Title: Re: cooking
Post by: The Big Train on March 17, 2014, 11:09:13 PM
Made a pan seared Trout with a honey butter pecan sauce. :lick:

(http://i585.photobucket.com/albums/ss291/mvannatta/IMAG0431_zpsiag4pjh7.jpg) (http://s585.photobucket.com/user/mvannatta/media/IMAG0431_zpsiag4pjh7.jpg.html)

So what was the main course?
Title: Re: cooking
Post by: Emo EMAW on March 18, 2014, 09:09:07 AM
does anyone have round plates anymore? or people only take square ones out for photos?

We have round plates but only because we have round cabinets.
Title: Re: cooking
Post by: puniraptor on March 18, 2014, 09:10:22 AM
last night i made BLTs with bacon weave. will never make bacon slice blts again.
Title: Re: cooking
Post by: Dr Rick Daris on March 18, 2014, 09:15:42 AM
does anyone have round plates anymore? or people only take square ones out for photos?

We have round plates but only because we have round cabinets.

my cabinets are square but our dishwasher is round. we also went w/ round plates.
Title: Re: cooking
Post by: felix rex on March 18, 2014, 02:50:45 PM
I'm making those fajitas again. Chicken and beef this time. Didn't have serrano and started to sub in some jalapeño and decided against it.


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: alexander supertramp on March 20, 2014, 06:21:07 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer


(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

Title: Re: cooking
Post by: WillieWatanabe on March 20, 2014, 06:39:18 PM
nice round plates, ast. :thumbs:
Title: Re: cooking
Post by: alexander supertramp on March 20, 2014, 06:41:05 PM
nice round plates, ast. :thumbs:

it's a bowl  :Wha:
Title: Re: cooking
Post by: WillieWatanabe on March 20, 2014, 06:42:31 PM
damnit.



looks great though.
Title: Re: cooking
Post by: alexander supertramp on March 20, 2014, 06:43:58 PM
damnit.



looks great though.

all my plates are round tho  :thumbsup:
Title: Re: cooking
Post by: jtksu on March 20, 2014, 11:24:39 PM
damnit.



looks great though.

all my plates are round tho  :thumbsup:

Whelp, guess my square bowl suggestion isn't needed here.     :buh-bye:
Title: Re: cooking
Post by: Dlew12 on April 02, 2014, 08:47:55 PM
Made some salsa chicken in the crock pot tonight.  I made a 'to and my roommate made "nachos." 

It was on point
Title: Re: cooking
Post by: Dr Rick Daris on April 02, 2014, 09:40:59 PM
Made some salsa chicken in the crock pot tonight.  I made a 'to and my roommate made "nachos." 

It was on point

good job, tip.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 12:15:46 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer


(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"
Title: Re: cooking
Post by: pissclams on April 03, 2014, 12:23:57 PM
i hate red onions, honestly wish someone would make them illegal, what's the point? 

same with those red and green nacho chips, what's the point? 

hey neat, we're colorful. dumb.  :flush:
Title: Re: cooking
Post by: alexander supertramp on April 03, 2014, 01:28:15 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer



(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 01:29:16 PM
quit following ast around
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 01:31:08 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
Title: Re: cooking
Post by: libstradamus on April 03, 2014, 01:32:28 PM
i hate red onions, honestly wish someone would make them illegal, what's the point? 

same with those red and green nacho chips, what's the point? 

hey neat, we're colorful. dumb.  :flush:

 :thumbs:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:40:41 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.

whats with the weird boner you have for me to approve all the food you make, bro? is this like the little bro wants big bro to notice him cuz he has a big ole bone in his pants for big bro? its cool if you do but that's not me. that aint me, bro. that aint me.
Title: Re: cooking
Post by: alexander supertramp on April 03, 2014, 01:44:03 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.

whats with the weird boner you have for me to approve all the food you make, bro? is this like the little bro wants big bro to notice him cuz he has a big ole bone in his pants for big bro? its cool if you do but that's not me. that aint me, bro. that aint me.

well that was an original and refreshing post, i was worried it was going to be more of the same old creep bullshit that lacks any sort of substance

Title: Re: cooking
Post by: CNS on April 03, 2014, 01:47:49 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

Take the seeds out next time.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:48:07 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 01:50:28 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

Take the seeds out next time.

Oh no, it was great. I just wasn't expecting it.
Title: Re: cooking
Post by: alexander supertramp on April 03, 2014, 01:53:46 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

i think the word you are looking for is sustenance.  looks good though, hot dogs are so american.

Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:55:50 PM
food is a substance duh
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 01:56:45 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 01:57:23 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

i think the word you are looking for is sustenance.  looks good though, hot dogs are so american.

Looks like an extra long mozzarella stick
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:58:18 PM
its a cheeseburger roller you assholes. hot dog omg do you guys even know how to cook?!  :lol:
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:00:04 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?
Title: Re: cooking
Post by: pissclams on April 03, 2014, 02:02:51 PM
jalapenos are weird.   sometimes they're really hot and sometimes they're really not, just like the old website.  weird huh?
Title: Re: cooking
Post by: jtksu on April 03, 2014, 02:04:16 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:04:59 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 02:06:37 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.

oh wow, LOL
Title: Re: cooking
Post by: jtksu on April 03, 2014, 02:06:53 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.

 :sdeek:

My little brother will toss back a dozen on Thanksgiving like it's nothing but I'm not sure he could approach the century mark.   Sorry for wasting your time.
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:11:21 PM
I feel like that's significantly easier than finishing a large order from Hunam, which I've done stone sober on multiple occasions. Maybe I'm underestimating all the mayo that I'll be devouring.
Title: Re: cooking
Post by: ChiCat on April 03, 2014, 02:16:32 PM
What was the decision on what constitutes a deviled egg - a full egg or one of the halves
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 02:17:50 PM
What was the decision on what constitutes a deviled egg - a full egg or one of the halves

One of the halves.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 02:21:17 PM
there's a lot of variety when it comes to deviled eggs, you can add crab, chipotle, jalapeno, the possibilities are endless
Title: Re: cooking
Post by: asava on April 03, 2014, 02:58:40 PM
there's a lot of variety when it comes to deviled eggs, you can add crab, chipotle, jalapeno, the possibilities are endless

like little edible boats, really.
Title: Re: cooking
Post by: waks on April 03, 2014, 03:00:38 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?
I will buy if you actually eat 100 (no puking and we probably need some sort of time limit). But I will not make them. eff making deviled eggs.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:04:26 PM
i would bid on a deviled egg eatoff sponsorship at FF
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:05:10 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:07:15 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed

i would imagine the main bottleneck is peeling the eggs?  filling them is pretty pud iyam but maybe there's some stud peeler types here
Title: Re: cooking
Post by: Gooch on April 03, 2014, 03:09:58 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed

i would imagine the main bottleneck is peeling the eggs?  filling them is pretty pud iyam but maybe there's some stud peeler types here

(http://ecx.images-amazon.com/images/I/3163WaBKIDL.jpg)
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:15:10 PM
what kind of hard boiled egg iron maiden am i looking at here :surprised:
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:16:07 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:26:41 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)

THATS rough ridin' IMPOSSIBLE
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:29:32 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)

THATS rough ridin' IMPOSSIBLE

also, it did not appear to be significantly easier or faster than hand peeling an egg.

egg peeling ease is very dependent on cooking and egg age and hard to get right
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:31:59 PM
also, it did not appear to be significantly easier or faster than hand peeling and egg.

egg peeling ease is very dependent on cooking and egg age and hard to get right

yeah, reviews make it sound like a real POS.  i'd make like a million deviled eggs if pre-peeled ones were handed to me, but eff peeling more than a dozen.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:35:43 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:40:09 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 03:41:42 PM
id watch that. also a competition for who can buy rowdy boyy the most beers.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:44:18 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:44:38 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.


what if they are on the same team?
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:45:00 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.


what if they are on the same team?


idk. tough call on that one. not sure.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:45:20 PM
gah! daris is a chingon sock!
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 03:53:35 PM
Sign me up. Mrs Stevesie has to finish his meals for him on a regular basis so I already know I'd win. How many Slim Jim do you think you can eat, BabyBird60? 10? 15? Doesn't matter because I can eat all 100; I'm a man, not a baby bird.
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:01:17 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:12:57 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:16:48 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

That dry dog turd in a bun is something you should really be proud of then
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:17:39 PM
were you drunk when you deployed your condiments in such an uneven fashion?
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:19:35 PM
were you drunk when you deployed your condiments in such an uneven fashion?

forensic evidence indicates he's got 3-6 months left :frown:
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:19:56 PM
that 'top too  :Yuck:
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:20:17 PM
were you drunk when you deployed your condiments in such an uneven fashion?

forensic evidence indicates he's got 3-6 months left :frown:

 :cry:
Title: Re: cooking
Post by: Spracne on April 03, 2014, 04:23:12 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

You should have relished that puppy.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:25:54 PM
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:28:47 PM
wow, what is this, everyone make fun of tonya day? cmon! thought we were all friends.

guess ill just buy all my food from now on and microwave it or just get jimmy johns or QT stuff. :frown:
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:31:36 PM
QT has great service, I'm sure they wouldn't mine accurately applying your condiments for you.
Title: Re: cooking
Post by: Shooter Jones on April 03, 2014, 04:39:19 PM
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:

do you guys think it should have relish on it cause there is a hot dog bun involved, or do you actually put relish on your cheeseburgers?
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:40:22 PM
there's one guy, and his name is spracne
Title: Re: cooking
Post by: Spracne on April 03, 2014, 04:44:13 PM
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup. 
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 04:44:56 PM
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup.

It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).
Title: Re: cooking
Post by: pissclams on April 03, 2014, 04:46:48 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

i'm showing up to fattyfest w/ 2 boxes of these.  one for rowdy and one for stevsie.  may the best man win.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:50:06 PM
I roll that crap up fresh err'day.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 04:53:04 PM
you must unwrap your own SJ's
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:57:10 PM
you must unwrap your own SJ's

I don't eat that processed garbage. I only cook fresh food for myself.
Title: Re: cooking
Post by: Demo158 on April 03, 2014, 05:03:57 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

That dry dog turd in a bun is something you should really be proud of then
I found this exchange hilarious.
Title: Re: cooking
Post by: Emo EMAW on April 03, 2014, 05:28:05 PM
Get this snack crap out of this thread.


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: Tobias on April 03, 2014, 05:30:01 PM
case opened!
Title: Re: cooking
Post by: Shooter Jones on April 03, 2014, 05:43:05 PM
It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).

would try.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 06:07:47 PM

Get this snack crap out of this thread.


Sent from my iPhone using Tapatalk
goE is becoming one master thread
the winds of change are blowin son
Title: Re: cooking
Post by: jtksu on April 03, 2014, 11:39:48 PM
I feel like eating a case of slim jims would mummify you from the inside or something.   Also, I think you're supposed to add baking soda (or baking chowder?) to the water when cooking eggs.   Makes the shell peel right off.   (And mummifies you from the inside a little.)
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 10:49:34 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 11:12:01 AM
I got a just regular old knife block set as a housewarming gift that I've used for the last 4 years.  I've only had them sharpened once (bought whetstones and did it myself, but you can take them places) and they still work great.  I don't know how much they cost originally, but I don't think they were expensive, I know they are cast rather than forged steel so the whole set was probably under $100.   One thing that has made them last 4 years, still sharp is just handling them properly.  Only cut on wood/platics cutting boards, hone the blade prior to every (most every) use, hand dry on a kitchen towl and return to the block after you're done (never in the dish washer)

If you're having problem with dull knives, i'd imagine you might be committing one ore more of the above sins.  If that's the case a really nice knife can get dull just as fast as a cheap one if mishandled.  If you do care for your knives and just crave a super sharp edge, look for forged knives versus cast/pressed/stamped blades.  That's the functional distinction between different levels of quality. 

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=forged%20knives&sprefix=forged+knive%2Cgarden (http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=forged%20knives&sprefix=forged+knive%2Cgarden)
Title: Re: cooking
Post by: asava on April 08, 2014, 11:13:13 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 11:18:50 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
Asava, i'm more partial to my santoku than my chef's knife, its pretty much my go to blade.  I just prefer the balance and feel in my hand to my chef's knife.  They both came in a knife set, so it could be the case that the set had a nice santoku and a shitty chef's knife.   In what instances should I use one versus the other?  Do they serve different niches or is it just two different approaches to the same problem?
Title: Re: cooking
Post by: alexander supertramp on April 08, 2014, 11:26:38 AM
the 3 high quality knives i can't do without are santoku, paring, serated utility.  once you get the hang of a nice 5" or 7" santoku the only thing you will need a chefs knife fore is melons, cabbage, lulettuce and the like.  a cheap but sharp chef's knife can handle those.
Title: Re: cooking
Post by: asava on April 08, 2014, 11:36:00 AM
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 12:24:23 PM
:thumbs: Thanks guys! gE is simply the best.
Title: Re: cooking
Post by: pissclams on April 08, 2014, 12:24:54 PM
they're all good 8man
Title: Re: cooking
Post by: puniraptor on April 08, 2014, 01:14:13 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
Title: Re: cooking
Post by: alexander supertramp on April 08, 2014, 01:17:20 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

steak knife
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:24:14 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.
Title: Re: cooking
Post by: puniraptor on April 08, 2014, 01:26:41 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.

mine is very rarely used, its true, but is still extremely useful for cutting bread.
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:34:35 PM
I use all the others that come in the block on the reg.   :dunno:
Title: Re: cooking
Post by: Mr Bread on April 08, 2014, 01:38:06 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.

mine is very rarely used, its true, but is still extremely useful for cutting bread.

Pfft.  Not on your best day. 
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:44:07 PM
Mine is super good at cutting french bread, but pretty much annihilates anything else, unless I have missed the whole idea and cut bread should look like a pack of wild dogs tore it apart and someone broke up the dog bread party by dropping in a few hand granades.
Title: Re: cooking
Post by: asava on April 08, 2014, 01:59:45 PM
a good bread knife also doubles as a great tomato slicer.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 02:51:36 PM
Any serrated knife that's not a bread knife.
Title: Re: cooking
Post by: pissclams on April 08, 2014, 02:53:42 PM
a good bread knife also doubles as a great tomato slicer.

the best bread/tomato slicers are also the best beer can slicers
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 08, 2014, 03:13:43 PM
used my bread knife yesterday to cut this bad boy I cooked up-

(http://adayinthewife.com/wp-content/uploads/2013/03/Subway-Meatball-Marinara-Sub.jpg)

(meatball sub)
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 03:27:34 PM
This knife talk has meen creeping Amazon, someone talk me out of buying a new knife I probably don't need:

(http://ecx.images-amazon.com/images/I/21IjRigrl8L.jpg)

http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2 (http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2)
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 04:21:52 PM
This knife talk has meen creeping Amazon, someone talk me out of buying a new knife I probably don't need:

(http://ecx.images-amazon.com/images/I/21IjRigrl8L.jpg)

http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2 (http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2)

I would talk you out of it, except I was looking at getting that same one.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 08, 2014, 04:55:07 PM
I have one of those knives. I used it to cut bread and pork chops and cheese.
Title: Re: cooking
Post by: jtksu on April 08, 2014, 11:43:24 PM
a good bread knife also doubles as a great tomato slicer.

I like using them on citrus fruits, especially the ones with offset handles.
Title: Re: cooking
Post by: libstradamus on April 09, 2014, 01:23:46 AM
a bread knife?  i rip bread apart with my hands :don'tcare:
Title: Re: cooking
Post by: jtksu on April 09, 2014, 11:11:37 PM
a bread knife?  i rip bread apart with my hands :don'tcare:

Pfft.  I pay someone to slice it for me.   It's the best thing since well, ever.    :kstategrad:
Title: Re: cooking
Post by: bones129 on April 09, 2014, 11:22:15 PM
My super pocket knife does the trick. I even rinse it off before I slice bread, or any other food for that matter.
Title: Re: cooking
Post by: alexander supertramp on April 12, 2014, 07:40:11 PM
whipped up a little dinner for 65 today.  pulled pork w/ fuji apple slaw sandwiches, roasted chipotle mac & cheese, prime sirloin wrapped asparagus, sage sausage stuffed mushrooms, goat cheese & roasted red pepper crostini


i am tired


(http://i60.photobucket.com/albums/h27/poimen/20140412_185821_zpsfc8f5369.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185817_zps384f2050.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185808_zpse601739a.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185757_zps8b0390bc.jpg)

Title: Re: cooking
Post by: CNS on April 12, 2014, 07:46:30 PM
(http://img.tapatalk.com/d/14/04/13/e7yzahun.jpg)

Steak tacos for four.  I am pooped.
Title: Re: cooking
Post by: The Big Train on April 12, 2014, 09:01:59 PM
AST what price range does that run? Asking for a friend
Title: Re: cooking
Post by: alexander supertramp on April 12, 2014, 09:05:47 PM
AST what price range does that run? Asking for a friend
just over $1000
Title: Re: cooking
Post by: CNS on April 12, 2014, 09:07:19 PM
Nice.  Pretty good supplemental. 
Title: Re: cooking
Post by: The Big Train on April 12, 2014, 09:08:06 PM
AST what price range does that run? Asking for a friend
just over $1000

 :Wha: thanks  :thumbs:
Title: Re: cooking
Post by: alexander supertramp on April 12, 2014, 11:00:17 PM
Nice.  Pretty good supplemental.

especially when you add in the 25% they gave me.  i guess they were well pleased as i only set up and tore down.
Title: Re: cooking
Post by: jtksu on April 13, 2014, 12:11:05 AM
AST what price range does that run? Asking for a friend
just over $1000

Jeez.   $15 a person seems very reasonable.   You could have quoted quite a bit more and I wouldn't have flinched.
Title: Re: cooking
Post by: libstradamus on April 13, 2014, 03:13:06 AM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)
Title: Re: cooking
Post by: jtksu on April 13, 2014, 04:07:59 AM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)

I assume he grilled them so the steak would be perfectly cooked at the same time as the asparagus.   I'm fully torqued just thinking about it.    :excited:
Title: Re: cooking
Post by: alexander supertramp on April 13, 2014, 07:12:15 AM
AST what price range does that run? Asking for a friend
just over $1000

Jeez.   $15 a person seems very reasonable.   You could have quoted quite a bit more and I wouldn't have flinched.

i gave them a pretty good deal as only 1 of the 65 had ever had my food before.  i wanted them to enjoy it and have plenty of food.  all 30 of the business cards i left were gone when i arrived to clean up so i believe mission accomplished.
Title: Re: cooking
Post by: WonderMeal on April 13, 2014, 08:02:12 AM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
Title: Re: cooking
Post by: ChiCat on April 13, 2014, 12:37:21 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

With the vegans I know, I start with a hummus dip or guac.  They are actually good, will be inclusive to everyone, and don't require a lot of weird stuff to make vegan.  Should give them something to fill up on a bit if the vegan entrees don't turn out.  I love cajun food so occasionally I will do a red beans and rice as well.
Title: Re: cooking
Post by: alexander supertramp on April 13, 2014, 08:41:15 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

1. i am lost with vegan fare, sorry no help

2. my only experience with chipotle is with powdered spice or canned for an enchilada sauce i am ashamed to say.  please keep us up to date on your chipotle cooking experiences as i know i am looking forward to learning from you
Title: Re: cooking
Post by: alexander supertramp on April 13, 2014, 08:53:48 PM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)

this is an easy one and you'll look like a freaking stud to that filly you are chasing or done caught

shave/thin slice ribeye or sirloin off a roast like you would for a cheesesteak
wrap asparagus 1.5-2 times, firmly smashing the beef in place
marinate for 1 hour in 2 part balsamic, 1 part soy, 1 part worester, 1 part lemon juice
remove from marinade and sprinkle w/ s&p
either grill or bake @350 in a glass dish brushed with evoo
Title: Re: cooking
Post by: Dlew12 on April 14, 2014, 12:22:05 AM
slow cooking some bbq chicken this evening.  should be ready when i wake up tomorrow, and going to enjoy 4 lunch.

Title: Re: cooking
Post by: Spracne on April 14, 2014, 08:10:01 AM
I don't understand why vegan is such a dirty word in most parts of the country.  I mean, it's basically been proven to be the superior diet for humans. 
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 09:16:12 AM
I don't understand why vegan is such a dirty word in most parts of the country.  I mean, it's basically been proven to be the superior diet for humans. 
Who proved that?  Just because its popular amongst some lay about celebrities, doesn't make it a good idea.
Title: Re: cooking
Post by: CNS on April 14, 2014, 10:23:16 AM
I don't think Vegan is a dirty word.  That said, I just don't know exactly the rules.  Is that no meat or any animal products, or do they eat fish, milk, eggs, cheese?  I have never cooked a meal to be intentionally vegan.
Title: Re: cooking
Post by: EllRobersonisInnocent on April 14, 2014, 10:29:42 AM
Vegan is not the best diet. That's just absurd.
Title: Re: cooking
Post by: asava on April 14, 2014, 10:34:17 AM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

With the vegans I know, I start with a hummus dip or guac.  They are actually good, will be inclusive to everyone, and don't require a lot of weird stuff to make vegan.  Should give them something to fill up on a bit if the vegan entrees don't turn out.  I love cajun food so occasionally I will do a red beans and rice as well.

ChiCat has the right idea here. Hummus, guac, wild rice, etc. I will be completely honest, i don't think I've ever made a straight up vegan meal before. A few sides here and there, but never really thought about doing a full meal. I could think of a few really easy tacos that you could make:

Charred peppers and onions; black beans and lime; spanish rice...

Maybe also a soup, either gazpacho/red pepper or vichyssoise (gonna have to find a cream substitute for that though).

Would be interested to see what you come up with. I'll give it some more thought and maybe come up with a few things.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:09:08 AM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions. 
Title: Re: cooking
Post by: asava on April 14, 2014, 11:13:43 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:16:30 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

Yup, some simple elegance like that can straight knock your taste buds out of bounds!
Title: Re: cooking
Post by: asava on April 14, 2014, 11:18:55 AM
Real talk: do you think Guy Fieri has ever made a vegan dish?


Title: Re: cooking
Post by: Dugout DickStone on April 14, 2014, 11:21:40 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:28:07 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg

No, not really

flour + water = dough

dough + heat = bread

everything else is flavor/texture.

Yes, many breads contain milk and eggs, but it's hardly ubiquitous.  Most french bread is vegan.  There is an old adage in the Gastronomique that translates roughly to "only those who do not know how to cook use milk and eggs to make bread."

Title: Re: cooking
Post by: puniraptor on April 14, 2014, 11:29:37 AM
what about yeast in bread? do monocelluar organisms deserve vegan protections?
Title: Re: cooking
Post by: asava on April 14, 2014, 11:33:47 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg

No, not really

flour + water = dough

dough + heat = bread

everything else is flavor/texture.

Yes, many breads contain milk and eggs, but it's hardly ubiquitous.  Most french bread is vegan.  There is an old adage in the Gastronomique that translates roughly to "only those who do not know how to cook use milk and eggs to make bread."

very true. there are plenty of breads that can be made without the use of milk and eggs, and they are all delicious.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:35:02 AM
what about yeast in bread? do monocelluar organisms deserve vegan protections?

Don't be so psyllium.
Title: Re: cooking
Post by: CNS on April 14, 2014, 12:06:18 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.
Title: Re: cooking
Post by: jtksu on April 14, 2014, 12:11:10 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

Never really thought about breakfast.    :sdeek:
Title: Re: cooking
Post by: Dlew12 on April 14, 2014, 12:13:22 PM
UPDATE: That chicken is on POINT.  Added some stubbs and a little wing sauce to the pulled chicken this morning.  Just ate it up for lunch.  Plus tons left over.

Maybe i'll put it in some kraft mac and cheese tonight.  Whoa.  Could you even imagine that?
Title: Re: cooking
Post by: asava on April 14, 2014, 12:16:08 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:
Title: Re: cooking
Post by: CNS on April 14, 2014, 12:20:18 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:

Sounds delish for tomorrow, but could imagine wanting to kill myself after eating that everyday for the next year. 

Also, how bad does it suck to be a vegan at breakfast time in a cold climate? 

What is the diet where you are mostly vegan but can have poultry and fish?  I could do that, no prob
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:25:09 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:

Sounds delish for tomorrow, but could imagine wanting to kill myself after eating that everyday for the next year. 

Also, how bad does it suck to be a vegan at breakfast time in a cold climate? 

What is the diet where you are mostly vegan but can have poultry and fish?  I could do that, no prob

Just do you, CNS.  People get too caught up in labeling things.
Title: Re: cooking
Post by: asava on April 14, 2014, 12:33:18 PM
Speaking of granola, here is a recipe for probably the best i've ever had:

2 3?4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1?2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3?4 cup dried sour cherries.

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Adapted from Daniel Humm, Eleven Madison Park, New York.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:41:18 PM
Wow!  It's like I'm mining for food in Flavortown River.  Oh look! huge nuggets of granola!
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 14, 2014, 12:46:51 PM
are hot pockets vegan?
Title: Re: cooking
Post by: Dugout DickStone on April 14, 2014, 12:47:17 PM
Selling overpriced food to people trying the vegan thing has gotta be very lucrative
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:51:01 PM
Selling overpriced food to people trying the vegan thing has gotta be very lucrative

John Mackey agrees.
Title: Re: cooking
Post by: CNS on April 14, 2014, 02:09:33 PM
Granola is super good in milk.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 02:12:20 PM
Granola is super good in milk.

Almond milk, amirite?
Title: Re: cooking
Post by: CNS on April 14, 2014, 02:13:49 PM
Granola is super good in milk.

Almond milk, amirite?

Yes, that is good, too.  #MilkAllergyHumbleBrag
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 03:55:57 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Title: Re: cooking
Post by: jtksu on April 14, 2014, 04:01:33 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

I'll be the first to admit that Americans rely too much on animal proteins but his statement was pretty silly.   
Title: Re: cooking
Post by: libstradamus on April 14, 2014, 04:07:26 PM
vegan sounds absolutely terrible.  why would you cut out all the most delicious stuff on earth?
Title: Re: cooking
Post by: puniraptor on April 14, 2014, 04:08:07 PM
vegan sounds absolutely terrible.  why would you cut out all the most delicious stuff on earth?

plants don't have bones :ck:
Title: Re: cooking
Post by: Mr Bread on April 14, 2014, 04:15:46 PM
seven's inflammation is off the charts. 
Title: Re: cooking
Post by: libstradamus on April 14, 2014, 04:20:44 PM
seven's inflammation is off the charts.

whoa bro, no need to katdaddy the cooking thread
Title: Re: cooking
Post by: Emo EMAW on April 14, 2014, 04:27:05 PM
I've decided:  Bread is a Spracne sock.
Title: Re: cooking
Post by: libstradamus on April 14, 2014, 04:31:54 PM
you guys go ahead and live an existence without chicken fingers and mac and cheese and cheeseburgers and pizza and eggs and buttermilk biscuits and sirloin wrapped asparagus and smoked turkey and pulled pork and lots of other things that taste better than "plant based" materials, i'll just be over here enjoying what i eat while you choke down a shot of wheatgrass.
Title: Re: cooking
Post by: Emo EMAW on April 14, 2014, 04:44:21 PM
seven has just been killing it with me lately.  :love:  It's like, is that even the same guy?  Don't even care!  :D
Title: Re: cooking
Post by: jmlynch1 on April 14, 2014, 06:01:36 PM
you guys go ahead and live an existence without chicken fingers and mac and cheese and cheeseburgers and pizza and eggs and buttermilk biscuits and sirloin wrapped asparagus and smoked turkey and pulled pork and lots of other things that taste better than "plant based" materials, i'll just be over here enjoying what i eat while you choke down a shot of wheatgrass.
fun fact:papa johns garlic butter sauce is vegan, as are Oreos.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 07:56:55 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Title: Re: cooking
Post by: 'taterblast on April 14, 2014, 07:57:40 PM
i'm going to make hamburger helper tonight
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 08:03:44 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 08:05:20 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.

Not really sure what you're trying to compensate for, but an obsession with Big Meat surely is not the answer.
Title: Re: cooking
Post by: 'taterblast on April 14, 2014, 08:06:17 PM
Big Meat
Title: Re: cooking
Post by: libstradamus on April 14, 2014, 08:10:19 PM
big meat are pretty cool dudes
Title: Re: cooking
Post by: ben ji on April 14, 2014, 08:25:07 PM
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.

I once filet'd half these crappie with a REGULAR STEAK KNIFE while our bro #harripants #1440 #bighead used my filet knife to clean the other half.

(http://img.tapatalk.com/d/13/04/07/desa8ehe.jpg)


It. Sucked. So. Bad.

My hand cramped up and I ended up butchering half the filets :-/
Title: Re: cooking
Post by: puniraptor on April 14, 2014, 08:29:32 PM
Holy balls Ben Ji!
Title: Re: cooking
Post by: jtksu on April 14, 2014, 08:32:37 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.

Not really sure what you're trying to compensate for, but an obsession with Big Meat surely is not the answer.


Big Meat got KSU awesome facilities.  #Nomeat some how got KU a football track and Weis.
Title: Re: cooking
Post by: Cire on April 14, 2014, 10:08:02 PM
I'm all for Meat in moderation but vegan can eff right off
Title: Re: cooking
Post by: Emo EMAW on April 15, 2014, 09:32:15 AM
Whoever suggested doing vegan one or two days a week...that's not vegan.  Vegan is a lifestyle. All day err day kinda deal.
Title: Re: cooking
Post by: jtksu on April 15, 2014, 10:55:33 AM
Whoever suggested doing vegan one or two days a week...that's not vegan.  Vegan is a lifestyle. All day err day kinda deal.

Good Lord this sounds incredibly douchy.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 11:08:26 AM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)
Title: Re: cooking
Post by: Tobias on April 15, 2014, 11:16:20 AM
textured vegetable protein :love:
Title: Re: cooking
Post by: Stevesie60 on April 15, 2014, 11:25:23 AM
Back to no carbs. One of my go-to's is a meatball salad. Spinach, a couple of meatballs, mozzarella, red pepper flakes and olive oil.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 11:41:03 AM
textured vegetable protein :love:

more #rittas = more #weight. #science
Title: Re: cooking
Post by: Tobias on April 15, 2014, 11:41:48 AM
textured vegetable protein :love:

more #rittas = more #weight. #science

can confirm, and i don't even lift bro
Title: Re: cooking
Post by: Spracne on April 15, 2014, 11:46:12 AM
omg guize, mung beans & kale :love:
Title: Re: cooking
Post by: slucat on April 15, 2014, 12:24:05 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

you could do a good quinoa dish; kind of an enchilada bake thing...make enchilada sauce with veg stock rather than chicken, use black beans, some of your peppers and get some fake cheese...boom yum.  a mexican themed easter might be a bit out there, but I'd go all in with guac (like others suggested) and chips, salsa, tortillas (i'm sure they make those vegan).

For a non-mexican dish you could use quinoa as a base, and saute a variety of mushrooms olive oil (with maybe shallots and garlic), season it all up and bake? Serve with good bread, this could be a main for your vegan guests and a side for the rest.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 15, 2014, 01:04:47 PM
talk crap on my cooking again son and see what happens
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 01:08:48 PM
talk crap on my cooking again son and see what happens

who is that directed at?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 15, 2014, 01:11:14 PM
talk crap on my cooking again son and see what happens

who is that directed at?

not now metalhead im trying to be a badass like the guy from hells kitchen.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 01:44:16 PM
talk crap on my cooking again son and see what happens

who is that directed at?

not now metalhead im trying to be a badass like the guy from hells kitchen.

yes, chef
Title: Re: cooking
Post by: The Big Train on April 15, 2014, 01:46:01 PM
Cooked this up today for lunch

(http://www.mreinfo.com/images/news/hungryman-mexicanfiesta-1.jpg)
Title: Re: cooking
Post by: asava on April 15, 2014, 02:16:50 PM
made a legit meatball sub for lunch today using some sauce i made on Sunday for spaghett. 
Title: Re: cooking
Post by: Spracne on April 15, 2014, 02:29:54 PM
Had some green juice I made and a cup of coffee for lunch.
Title: Re: cooking
Post by: meow meow on April 15, 2014, 02:37:35 PM
this is a cooking thread, not drinks thread
Title: Re: cooking
Post by: libstradamus on April 15, 2014, 03:10:45 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

El mont is BITB at frozen ritos. Red, purple and orange are all great
Title: Re: cooking
Post by: WillieWatanabe on April 15, 2014, 06:01:41 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

you don't know how much i love these. embarrassing really.
Title: Re: cooking
Post by: Spracne on April 15, 2014, 06:48:59 PM
Superfluous lime and cilantro added to wrapper to deceive soccer moms.
Title: Re: cooking
Post by: IPA4Me on April 15, 2014, 06:53:26 PM
Dropped cabbage roll soup in the crock pot before work. Sure nice to come home to dinner ready to go.
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:07:56 PM
excrement diarrhea entrails maggot yellow brown pus.   Sure nice to come home to dinner ready to go.

:flush:
Title: Re: cooking
Post by: alexander supertramp on April 15, 2014, 08:12:07 PM
Dropped cabbage roll soup in the crock pot before work. Sure nice to come home to dinner ready to go.

sounds delicious!  cabbage is such a great food!
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:17:41 PM
agreed that cabbage is great if you live in equatorial guinea and are literally starving to death.  otherwise you might as well serve it to me right down the middle of the plate because i'm taking a bat to the piece of crap fruit/veg/thing and aiming the green ball of crap right for your forehead.
Title: Re: cooking
Post by: Bloodfart on April 15, 2014, 08:21:06 PM
sauerkraut tho
Title: Re: cooking
Post by: Spracne on April 15, 2014, 08:24:28 PM
Corned Beef & Cabbage, chopped cabbage for a great crunch on tacos, bierocks... whatchu on about?
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:24:46 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.
Title: Re: cooking
Post by: Spracne on April 15, 2014, 08:25:50 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

A brat that hates brats, whatdoyaknow?
Title: Re: cooking
Post by: Dlew12 on April 15, 2014, 09:43:00 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

El mont is BITB at frozen ritos. Red, purple and orange are all great
The only two flavors of El Monterey worth going after are the Spicy Taco Picante 'tos and (to a lesser extent) the bean, cheese and jalapeno chimis.  Everything else is meh, or requires salsa.  But the Spicy Taco Picantes are so good.  So so good.  I bet I go through almost a pack a week. 

I went to the store two days ago to pick up some more and they were all out of the STPs and and chimis, so i had to go with the beef and chilli beans, which I tried for the first time tonight.  They weren't great.  I'll have to put some salsa on them next time.

I interact with the El Mont twitter account a LOT. #BurritoOn
Title: Re: cooking
Post by: Mikeyis4dcats on April 15, 2014, 09:57:42 PM
how you guys making your Monts?   I haven't had them for a while, but they are tasty pan fried.
Title: Re: cooking
Post by: HerrSonntag on April 15, 2014, 11:03:15 PM
Coleslaw is made out of cabbage, what now PC?
Title: Re: cooking
Post by: Bloodfart on April 15, 2014, 11:43:19 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

You're weird man.
Title: Re: cooking
Post by: jtksu on April 15, 2014, 11:44:45 PM
Corned Beef & Cabbage, chopped cabbage for a great crunch on tacos, bierocks... whatchu on about?

Spring rolls.
Title: Re: cooking
Post by: AbeFroman on April 15, 2014, 11:59:29 PM
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Title: Re: cooking
Post by: HerrSonntag on April 16, 2014, 12:02:31 AM
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Do you think in a blind taste test that you could distinguish the two?  Or is it just a visual thing?
Title: Re: cooking
Post by: libstradamus on April 16, 2014, 12:17:19 AM
coleslaw is rough ridin' disgusting
Title: Re: cooking
Post by: Dlew12 on April 16, 2014, 01:29:34 AM
how you guys making your Monts?   I haven't had them for a while, but they are tasty pan fried.
75 seconds in the m-wave.  that's the entire appeal of eating them.
Title: Re: cooking
Post by: ksupamplemousse on April 16, 2014, 02:12:42 AM
Baking some chocolate chip cookies right now, they taste pretty great.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 16, 2014, 07:48:29 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:
Title: Re: cooking
Post by: pissclams on April 16, 2014, 08:32:34 AM
Coleslaw is made out of cabbage, what now PC?

it is disgusting too.  why ruin fish tacos with cabbage?  the cabbage is coming off.  i don't know why they put it in old balls salads like the one's at stroud's either.

I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Do you think in a blind taste test that you could distinguish the two?  Or is it just a visual thing?

it's a gimmick.  just like red onions.
Title: Re: cooking
Post by: CNS on April 16, 2014, 10:34:49 AM
coleslaw is rough ridin' disgusting

If by disgusting, you mean delish, then yes.
Title: Re: cooking
Post by: The Big Train on April 16, 2014, 10:56:19 AM
coleslaw is rough ridin' disgusting
Title: Re: cooking
Post by: Spracne on April 16, 2014, 10:57:17 AM
Really?  If you've never enjoyed a slaw-dog of any kind, then you're missing out.
Title: Re: cooking
Post by: CNS on April 16, 2014, 10:58:49 AM
The McNugget Aficionado crowd is really standing strong on this cabbage issue. 
Title: Re: cooking
Post by: Asteriskhead on April 16, 2014, 11:08:20 AM
i'll eat coleslaw on a carolina style bbq sandwich, but nothing else. it's gross by itself.
Title: Re: cooking
Post by: Cire on April 16, 2014, 12:06:29 PM
I've had good CS and bad CS.  Fresh with light dressing is good, creamy is gross.

and pulled pork sandwiches shouldn't be eaten without it.
Title: Re: cooking
Post by: Boom Roasted on April 16, 2014, 01:11:05 PM
I enjoy most cole slaw. It's great on a pulled pork sandwich. Jack stack has an interesting take on it but probably my favorite.
Title: Re: cooking
Post by: Mrs. Gooch on April 16, 2014, 01:22:02 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

This is correct.
Title: Re: cooking
Post by: Emo EMAW on April 16, 2014, 01:23:00 PM
I lived in Germany for four years but had my first 'kraut at that Swedish bar in Lindsborg.  Was okay.
Title: Re: cooking
Post by: Asteriskhead on April 16, 2014, 01:40:06 PM
you can't beat 'kraut on a brat.
Title: Re: cooking
Post by: IPA4Me on April 16, 2014, 01:49:16 PM
Sauerkraut is usually prepared incorrectly as most will just dump the can. You really need to drain and rinse. That improves the flavor for most.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 16, 2014, 02:05:47 PM
when it comes to cooking, ive got 2 rules:

1- if it didn't come from the 'wave, it aint gonna save (the planet from bad food)
2- sharp knives till I die
Title: Re: cooking
Post by: pissclams on April 16, 2014, 02:06:39 PM
too many germans on this bbs, too many in ks.   typical bierock defenders.  the food is crap and they don't even know it.  hilarious that the joke is on the cabbage eaters.  or not.  :lol:

cabbage.  lol. 
Title: Re: cooking
Post by: puniraptor on April 16, 2014, 02:21:51 PM
Sauerkraut is usually prepared incorrectly as most will just dump the can. You really need to drain and rinse. That improves the flavor for most.

eff that. straight from can to brat, then chug the juice.
Title: Re: cooking
Post by: libstradamus on April 16, 2014, 02:22:51 PM
I lived in Germany for four years but had my first 'kraut at that Swedish bar in Lindsborg.  Was okay.

I'm wearing a stuga t-shirt today  :horrorsurprise:

Also german food is really gross
Title: Re: cooking
Post by: HerrSonntag on April 16, 2014, 02:36:42 PM
Bro, do you even spätzle ?
Title: Re: cooking
Post by: Emo EMAW on April 16, 2014, 03:57:55 PM
I always get the schnitzel and spatzle at Barleys Brewhaus.  That's all I ever really ordered in Germany too.  Except for pizza.

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: CNS on April 16, 2014, 04:19:17 PM
(http://static.ddmcdn.com/gif/kohlrabi-1.jpg)

I mean, what do you even do with this stuff?

I read an article on it today that said it is somewhere between cabbage and celery but caramelizes kinda like onion and is mild and almost sweet.

Sounds pretty fantastic.  Anyone use it?
Title: Re: cooking
Post by: Mr Bread on April 16, 2014, 05:32:42 PM
The McNugget Aficionado crowd is really standing strong on this cabbage issue.

Wrong.  I love cole slaw.  #nobones
Title: Re: cooking
Post by: pissclams on April 16, 2014, 06:52:03 PM
(http://static.ddmcdn.com/gif/kohlrabi-1.jpg)

I mean, what do you even do with this stuff?

I read an article on it today that said it is somewhere between cabbage and celery but caramelizes kinda like onion and is mild and almost sweet.

Sounds pretty fantastic.  Anyone use it?

yup, i use it all the time.  to poison blind people to death.
Title: Re: cooking
Post by: CNS on April 16, 2014, 07:48:12 PM
:horrorsurprise:

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: ksupamplemousse on April 16, 2014, 11:55:01 PM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 12:07:16 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.

Actually everyone does, unless you disable them of course. :nerd:
Title: Re: cooking
Post by: ksupamplemousse on April 17, 2014, 12:12:19 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.

Actually everyone does, unless you disable them of course. :nerd:

Well, yeah...but they're not chocolatey and delicious. I don't think they are anyway.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 01:03:17 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:
Title: Re: cooking
Post by: EllRobersonisInnocent on April 17, 2014, 01:13:51 PM
That's a disgusting mixture of cheeses, Wacky. Woof
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 01:15:54 PM
That's a disgusting mixture of cheeses, Wacky. Woof
I get kinda crazy sometimes.  :)
Title: Re: cooking
Post by: IPA4Me on April 17, 2014, 02:04:10 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:
You would like this place.

http://meltbarandgrilled.com/
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 02:05:22 PM
That place looks awesome. :thumbs:
Title: Re: cooking
Post by: IPA4Me on April 17, 2014, 02:53:25 PM
There's one close to my usual hotel in Independence OH. It's very good.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 17, 2014, 03:02:31 PM
people who use ketchup for anything other than a hot dog, cheerburger, or French fries seem childish to me.

idk, maybe im just a food snob.
Title: Re: cooking
Post by: steve dave on April 17, 2014, 03:05:41 PM
people who use ketchup for anything other than a hot dog, cheerburger, or French fries seem childish to me.

idk, maybe im just a food snob.

ooooohhh, look how fancy this guy is with ketchup on his hotdog!
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 03:07:04 PM
Yeah, I agree SD, this guys a dork. #dorkstore
Title: Re: cooking
Post by: Spracne on April 17, 2014, 03:11:58 PM
But what about Sir Kensington's Gourmet Scooping Ketchup?
Title: Re: cooking
Post by: Emo EMAW on April 17, 2014, 03:28:55 PM
people who use ketchup for anything other than French fries seem childish to me.

idk, maybe im just a food snob.

FYP
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 03:50:36 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:
Title: Re: cooking
Post by: CNS on April 17, 2014, 04:17:05 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:

I am just assuming WC hasn't posted in the last hour or so because he is deathly ill and having his stomach pumped or something.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:19:27 PM
I did have a minor hangover this morning (I have tomorrow off, I wanted to throw back a few last night) and that sandwich  really knocked me on my ass this afternoon. #NoRegretsTho
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:20:58 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:

I am just assuming WC hasn't posted in the last hour or so because he is deathly ill and having his stomach pumped or something.

"Did you want some mold on your sandwich?"
"Yeah, throw some of that blue cheese on there."  :Yuck:
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:22:30 PM
I don't discriminate with any type of chz. They're all welcomed down the hatch.
Title: Re: cooking
Post by: CNS on April 17, 2014, 04:23:09 PM
Agreed, but not at the same time.  Good lord.
Title: Re: cooking
Post by: Spracne on April 17, 2014, 04:24:11 PM
TBT must only eat "American ""Cheese"" "
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:24:49 PM
you won't be dropping the kids off at the super bowl until at least saturday night
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:25:33 PM
TBT must only eat "American ""Cheese"" "

Pepperjack  :love:
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:25:45 PM
you won't be dropping the kids off at the super bowl until at least saturday night
Challenge accepted.  :)
Title: Re: cooking
Post by: EllRobersonisInnocent on April 17, 2014, 04:26:21 PM
Blue cheese is fantastic. But under no circumstance should it be eaten in the same bite along with gouda, cheddar and muenster.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:29:37 PM
You guise, I got a little weird today. It happens. I agree, mixing all of your favorite things together sometimes doesn't workout. Like w/ alcohol.
Title: Re: cooking
Post by: Tobias on April 17, 2014, 04:35:47 PM
Quote
@CongHuelskamp

#yolo, wacky
Title: Re: cooking
Post by: alexander supertramp on April 28, 2014, 06:50:41 PM
took some leftover smoked beef shortrib and put it in some ramen with poached egg, scallions, cilantro, lime & sriracha.  was pretty tasty

(http://i60.photobucket.com/albums/h27/poimen/20140428_183235_zpsbda3dfcd.jpg)
Title: Re: cooking
Post by: Spracne on April 28, 2014, 09:45:19 PM
As I read this, my bowl looks almost identical.
Title: Re: cooking
Post by: alexander supertramp on April 28, 2014, 09:50:48 PM
As I read this, my bowl looks almost identical.

you are eating ramen!!!  please tell me this isn't a troll and you are gonna say you are typing from the toilet.  i fall for that kind of stuff a bunch.
Title: Re: cooking
Post by: jtksu on April 28, 2014, 11:04:50 PM
One of these days I'm going to find some free time and attempt some homemade pho.   If it's any good I'll probably just eat pho 24/7 for the foreseeable future.
Title: cooking
Post by: Boom Roasted on April 29, 2014, 08:20:56 AM
TingA tacos
Title: Re: cooking
Post by: Boom Roasted on April 29, 2014, 08:23:48 AM
Anyone know how to make em?  I put in an attempt on Friday night and they were too spicy. Even a little homemade mango salsa wouldn't do the trick for lady br.
Title: Re: cooking
Post by: Spracne on April 29, 2014, 08:30:13 AM
As I read this, my bowl looks almost identical.

you are eating ramen!!!  please tell me this isn't a troll and you are gonna say you are typing from the toilet.  i fall for that kind of stuff a bunch.

 :flush:
Title: Re: cooking
Post by: slucat on May 05, 2014, 10:57:52 AM
anyone doing any good cinco de mayo dishes today?

I've got some pork for carnitas slow cooking and I'm making a warm corn side dish to go with it.  :drool:
Title: Re: cooking
Post by: ChiCat on May 05, 2014, 11:11:20 AM
Made some salsa last night.  Amazing how easy it is and how much better it is than the store kind.  Will definitely do more often
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on May 05, 2014, 11:21:33 AM
gonna make some guac tonight? :dunno:
Title: Re: cooking
Post by: Spracne on May 05, 2014, 11:23:54 AM
Can I pico pico you?
Title: Re: cooking
Post by: CNS on June 15, 2014, 12:26:43 PM
Making the Achiote Chicken today.

(http://img.tapatalk.com/d/14/06/16/ure4egu7.jpg)
Blended up the paste.  It smells super fantastic and makes me think of oysters,  not that it smells like them, but that it smells like it would go really good on top of raw oysters. So, I may try that in the near future.

Anyway, I have two whole yardbirds marinating in the fridge now to be roasted for dinner.(http://img.tapatalk.com/d/14/06/16/3eme9uga.jpg)

Going to get some corn tortillas, refried beans, spanish rice, and shred yourself pollo tacos for dinner.

Super excited, you guys!
Title: Re: cooking
Post by: Tobias on June 15, 2014, 01:49:52 PM
oh man don't forget the pics later! :drool:
Title: Re: cooking
Post by: alexander supertramp on June 15, 2014, 03:38:50 PM
oh man don't forget the pics later! :drool:
Title: Re: cooking
Post by: CNS on June 15, 2014, 08:07:05 PM
Meh.  Not the answer I was hoping for.  Going to tweak and try again. Need to get some more spice into it.  May try to smoke it next time too.
Title: Re: cooking
Post by: alexander supertramp on August 26, 2014, 08:43:19 PM
so a taco place down here in Texas, Torchy's, has four special tacos for the month of August, each one hotter than the next.  the final taco is the Scalding Pig and is served with a ghost pepper sauce.

i though they skimped me on the sauce, only giving me a half full eye dropper to go with my taco so i demanded another one.  turns out, a half full one is all you need and i'll probably stick to that next time.

(http://i60.photobucket.com/albums/h27/poimen/20140826_165857_zps0e2112ad.jpg)

(http://i60.photobucket.com/albums/h27/poimen/20140826_165935_zps8eb2b5cc.jpg)
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:47:14 PM
Holy crap that looks fantastic.  Dissect and post recipe, pls. tia.
Title: Re: cooking
Post by: alexander supertramp on August 26, 2014, 08:50:34 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

Title: Re: cooking
Post by: Spracne on August 26, 2014, 08:51:07 PM
Torchy's :love:
Title: Re: cooking
Post by: alexander supertramp on August 26, 2014, 08:53:52 PM
Torchy's :love:

have you had their August tacos?  the firecracker shrimp is now my fave but i fear once september is here it will be gone  :cry:
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:54:38 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

I am going to Google what the hell some of that is and,  if it isn't too hard to find,  make it.
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:55:53 PM
My god, man. Post the firecracker shrimp already.
Title: Re: cooking
Post by: libstradamus on August 26, 2014, 08:57:01 PM
My friend talks about torchys constantly, kinda annoying tbh
Title: Re: cooking
Post by: alexander supertramp on August 26, 2014, 08:58:08 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

I am going to Google what the hell some of that is and,  if it isn't too hard to find,  make it.

escabeche is basically like a slaw, cold marinated veggies.  chicharron is fried pig skin
Title: cooking
Post by: Spracne on August 26, 2014, 09:01:30 PM
Torchy's :love:

have you had their August tacos?  the firecracker shrimp is now my fave but i fear once september is here it will be gone  :cry:

Tbh, I have not this year. I used to work close to one, but it takes longer than it should (for weekday lunch) and I've had other restaurant infatuations recently on the weekends (mainly Hopdoddy).
Title: Re: cooking
Post by: alexander supertramp on August 26, 2014, 09:02:30 PM
Firecracker Shrimp: Habanero battered shrimp on a bed of cabbage slaw with candied jalapeños, cotija cheese, cilantro & Diablo Mayo on a flour tortilla.

(http://i60.photobucket.com/albums/h27/poimen/2014-08-26-20-59-51--1142386451_zps9ea0aa87.jpeg)
Title: Re: cooking
Post by: CNS on August 26, 2014, 09:03:38 PM
Oh man!
Title: Re: cooking
Post by: pissclams on August 27, 2014, 08:08:34 AM
flour tortilla seems kinda taco bell-y
Title: Re: cooking
Post by: Cire on August 27, 2014, 09:18:03 AM
not if it's fresh made IMO.
Title: Re: cooking
Post by: hemmy on August 27, 2014, 09:31:32 AM
flour tortilla seems kinda taco bell-y

Sure go ahead and use a different type of tortilla. But only if you like disgusting food.
Title: Re: cooking
Post by: pissclams on August 27, 2014, 10:03:39 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico. 
Title: Re: cooking
Post by: Spracne on August 27, 2014, 10:05:01 AM
And don't ask for cheese on your pizza either, you provincial mongoloids.
Title: Re: cooking
Post by: mocat on August 27, 2014, 10:38:34 AM
all this taco bell talk has me craving an authentic crunch wrap supreme
Title: Re: cooking
Post by: Shooter Jones on August 27, 2014, 11:14:37 AM
all this taco bell talk has me craving an authentic crunch wrap supreme

the local, family owned taco bell down the road got a new menu recently. took me by surprise and had to take a few to soak it all in. would suggest.
Title: Re: cooking
Post by: Muldoon on August 27, 2014, 11:48:33 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 
Title: Re: cooking
Post by: pissclams on August 27, 2014, 11:51:05 AM
all this taco bell talk has me craving an authentic crunch wrap supreme
i just picked up some for lunch, #flourtorts
 
Title: Re: cooking
Post by: pissclams on August 27, 2014, 11:53:43 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 

sorry muldoon hate it break it to you but you were at a gringo's place, probably a t-bell spin off.  up until a couple months ago, most people thought that taco bell was authentic too. 
Title: Re: cooking
Post by: Muldoon on August 27, 2014, 12:31:52 PM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 

sorry muldoon hate it break it to you but you were at a gringo's place, probably a t-bell spin off.  up until a couple months ago, most people thought that taco bell was authentic too.
Are you saying it's not? :horrorsurprise:
Title: Re: cooking
Post by: CNS on August 30, 2014, 09:36:46 AM
bought Julia Child's Mastering French Cooking this week.  Have never intentionally cooked anything french that I am aware of.  Any recommendos as to a fav dish to start with? 
Title: Re: cooking
Post by: waks on August 30, 2014, 12:37:49 PM
Ratatouille, boeuf bourguignon
Title: Re: cooking
Post by: wetwillie on August 30, 2014, 03:12:36 PM
Duck Confit.  Crepes. 
Title: Re: cooking
Post by: ben ji on August 30, 2014, 07:49:26 PM
I work in BFE and its a pain to go out for lunch.

Looking for ideas on stuff I can "pre-make" and easily heat up/assemble at work.

I made some pasta last week that worked pretty great. Just boil up a package of penne and put it in a gallon zip lock bag.

Made some sauce out of chicken/onion/mushroom/tomatoes/garlic/spinach/whipping cream that was super delicious. 
Title: Re: cooking
Post by: CNS on August 30, 2014, 08:07:40 PM
Benji, I do this every week.  Sometimes sometHing as simple as grilling a bunch of chicken breasts,  sometimes Some delish chicken, myshroon, wild rice soup.   Red beans and rice,  meatloaf,  etc lately.   Also, premake ham and swiss on rye and get a cheap small george foreman and grill them at work. 

Also, I have been making a mix of equal parts chipolte-style corn salsa, spanish rice, and mex style beans in a ziplock.  That has been delish lately.   
Title: Re: cooking
Post by: CNS on August 30, 2014, 08:11:19 PM
What do you have to work with at work?
Title: Re: cooking
Post by: ben ji on August 30, 2014, 09:33:23 PM
What do you have to work with at work?

A microwave, thats it.

Also I work 12 hr shifts 3/4 days in a row so I like to make one big meal and eat it for lunch every day. Would also appreciate any snack idea's. I've been going with cheese and summer sausage, celery/carrots, and mixed nuts recently.

Come at me with ideas, I'm totes ready.
Title: Re: cooking
Post by: CNS on August 30, 2014, 09:43:01 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there. 
Title: Re: cooking
Post by: ben ji on August 30, 2014, 09:57:07 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?
Title: Re: cooking
Post by: slucat on September 03, 2014, 12:46:05 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?

cheap and e-z lunch; lean cuisine (5/$10) and some fruit

snacks- make salsa and have it with chips, hummus and veggies and pretzels

to cook/make-chili, enchilada casserole (or any casserole that you like that makes tasty leftovers), grill up a bunch of your fave protein and have salads

pyrex is pretty indestructible and cheap glass bakeware, you can cook in it, store it, and reheat.  You can get a nice inexpensive set for $20 or so.

Title: Re: cooking
Post by: puniraptor on September 03, 2014, 12:53:49 PM
i am the best a+ lunch maker

i may start a lunch blog
Title: Re: cooking
Post by: CNS on September 03, 2014, 01:35:57 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?

What do you like to eat?
Title: Re: cooking
Post by: puniraptor on September 29, 2014, 10:41:55 AM
i have experimentally determined that 1 part chorizo to 4 parts sausage makes the scientifically most ultimate possible delicious biscuits and sausage gravy (BSG).
Title: Re: cooking
Post by: Dlew12 on September 29, 2014, 10:44:53 AM
I cooked a little dish called Cheesy Cowboy Casserole at the homestead last night. It'll have your tastebuds screamin' yeeeeehaw!  Served up with all the fixins: cheese, beef, beans, taters.  You name it, partner.  So next time you get hungry, why don't you saddle on up to the table, and try out Cheesy Cowboy Casserole?

http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html (http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html)
Title: Re: cooking
Post by: puniraptor on September 29, 2014, 10:45:49 AM
I cooked a little dish called Cheesy Cowboy Casserole at the homestead last night. It'll have your tastebuds screamin' yeeeeehaw!  Served up with all the fixins: cheese, beef, beans, taters.  You name it, partner.  So next time you get hungry, why don't you saddle on up to the table, and try out Cheesy Cowboy Casserole?

http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html (http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html)

thanks dlew. that dish sounds like a real delicious stereotype!
Title: Re: cooking
Post by: Dlew12 on September 29, 2014, 11:25:40 AM
It was a little too watery.
Title: Re: cooking
Post by: Chingon on September 29, 2014, 11:32:30 AM
cheese water :Yuck:
Title: Re: cooking
Post by: Dlew12 on September 29, 2014, 01:05:36 PM
cheese water :Yuck:
i'll get better
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on September 29, 2014, 01:06:36 PM
chef boyardee-lew
Title: Re: cooking
Post by: pissclams on September 29, 2014, 01:27:13 PM
cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 
Title: Re: cooking
Post by: Cire on September 29, 2014, 01:33:29 PM
cheese water :Yuck:
i'll get better

frozen potatoes?

Wring them out next time
Title: Re: cooking
Post by: Gooch on September 29, 2014, 01:36:58 PM
I made some fantastic Chicken Cacciatore Sunday.
Title: Re: cooking
Post by: Dlew12 on September 29, 2014, 05:57:15 PM
frozen potatoes?
Baby reds sliced thin.
cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 

cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 
m'lady suggested taco seasoning. i just added mrs. pinch and some chili chowder.

rotel probably would've been a good choice.
Title: Re: cooking
Post by: alexander supertramp on October 04, 2014, 12:10:37 PM
(http://i60.photobucket.com/albums/h27/poimen/20141004_115833_zps2e16b19e.jpg)

holy mother of gawd.  i usually try not to brag on myself but i can not resist this time.


duck giblet tacos:  duck giblets pan fried with garlic cloves & rosemary in olive oil.  potatoes pan fried in same oil with julienned vidalia & habanero.  served on corn tortillas with fried egg, cilantro, jalapeno & crema fresca.

Title: Re: cooking
Post by: The Big Train on October 04, 2014, 12:15:37 PM
(http://media.247sports.com/Uploads/Assets/926/857/2857926.jpg)
Title: Re: cooking
Post by: 8manpick on October 06, 2014, 02:27:12 PM
Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailable
Title: Re: cooking
Post by: CNS on October 06, 2014, 03:16:45 PM
Heat is heat.  Flavor is a diff story.  I mean, if you want it tender, 225-250 degrees.  How big is it?  If you want it super tender, I would think you are looking at 6-9 hrs min.  If you want it more like a roast, maybe for like 4-6 hrs?  It's been a long time since I have done this, but they used to always come out good.

Title: Re: cooking
Post by: Mr Bread on October 06, 2014, 03:19:29 PM
protip: cut a hole in it and stuff it with some tilapia and zucchini. 
Title: Re: cooking
Post by: CNS on October 06, 2014, 03:20:33 PM
Hypocrite alert:

Broke down and bought one of these last Friday. (http://www.prokitchen.com/images/large/WU-4582-20.jpg)

I had been using an inexpensive Santoku knife for a while.  It worked very well and I am very fast with it.  This new knife is crazy sharp and awesome.  It almost scares me a little how sharp it is.  I have had to slow my roll this last weekend and regain speed with it so that I keep my fingers.  It really is amazing how sharp an edge it holds. 

Title: Re: cooking
Post by: pissclams on October 06, 2014, 04:21:57 PM
Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailable
braise it with this crap
http://www.williams-sonoma.com/products/osso-buco-braising-base/?pkey=ccooking-sauces&cm_src=cooking-sauces||NoFacet-_-NoFacet-_--_-

it's really good.


protip: cut a hole in it and stuff it with some tilapia and zucchini. 
rough ridin' disgusting
Title: Re: cooking
Post by: libstradamus on October 06, 2014, 06:38:09 PM
protip: cut a hole in it and stuff it with some tilapia and zucchini.

Garnish with tater tots and pringles
Title: Re: cooking
Post by: CNS on October 06, 2014, 07:23:42 PM
Ketchup really makes it.
Title: Re: cooking
Post by: Tobias on October 06, 2014, 09:27:13 PM
obviously plenty of liquid smoke and a butterfinger rub to really take it over the top
Title: Re: cooking
Post by: jtksu on October 06, 2014, 11:25:59 PM
I made some fantastic Chicken Cacciatore Sunday.

Feel free to elaborate.   My cacciatore is very hit and miss, ranging from "that was pretty good" to "eff, can't believe I have a whole lot of this crap to eat."   I did start using boneless, skinless thighs and that really helped.
Title: Re: cooking
Post by: jtksu on October 06, 2014, 11:27:26 PM
I've whipped up some pretty stellar beef stroganoff the last few times.   I could eat that crap all day long.   :lick:
Title: Re: cooking
Post by: CNS on October 07, 2014, 07:48:39 AM
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.
Title: Re: cooking
Post by: CNS on October 12, 2014, 06:17:23 PM
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.

Sweet heat delish beefiness.  Not used to this mix of flavs.  Unique to me, but really good.
(http://img.tapatalk.com/d/14/10/13/4a6ase8u.jpg)
Title: Re: cooking
Post by: libstradamus on October 12, 2014, 08:17:30 PM
Is that emos toilet menudo?
Title: Re: cooking
Post by: CNS on October 12, 2014, 08:53:10 PM
If it is, I recommend it.
Title: Re: cooking
Post by: steve dave on October 13, 2014, 06:18:05 AM

Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.

Sweet heat delish beefiness.  Not used to this mix of flavs.  Unique to me, but really good.
(http://img.tapatalk.com/d/14/10/13/4a6ase8u.jpg)

I forgot about this. I'm going to make it again
Title: Re: cooking
Post by: steve dave on October 13, 2014, 06:19:09 AM
Mrs Dave makes a chipotle Barbacoa knock off that is pretty great, going to get her recipe and post
Title: Re: cooking
Post by: CNS on October 13, 2014, 09:11:54 AM
Mrs Dave makes a chipotle Barbacoa knock off that is pretty great, going to get her recipe and post

Please do.

also, as for the Jamaican stuff, I think I am going to cut the brown sugar and carrots and replace them with cut up yams. 
Title: Re: cooking
Post by: kslim on October 13, 2014, 05:31:35 PM
(http://i.imgur.com/35OsTkn.jpg)

Day off so why not whip this up
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:14:21 AM
thinking about making "nachos".  ingredients are cheese, fajitas size tortillas, hot sauce, and sour cream.  any pro tips?
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:18:50 AM
do you have chips? is this sprinkle cheese or square yellow cheese, cuz there is a difference?  if its sprinkle cheese then go ahead and mix those ingredients together and you will have a fantastic meal.
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:20:12 AM
sprinkleable, no chips tho.  i could make these tortillas into tortilla chips before making "nachos" but I worry id be a 7 by then
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:21:46 AM
I have goat cheese and Parmesan and ricotta but they seem more relevant to what kslim should have used as ingredients than actual nacho ingredients
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:24:20 AM
what i would do(medium MCIQ(midnight cooking IQ)) is throw all the ingredients on top of the 'illas  and nuke for like 30-45 secs, then check, if needed nuke some more, also maybe leave the cream off till after the nuke, or it may not be as good
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:25:33 AM
that's the game plan - I'm exercising great restraint right now
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:28:07 AM
while you are exercising you could have chips crisping in the oven  :th_twocents:
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:29:55 AM
but I also found refried beans so I might make mini 'ritas?
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:31:35 AM
you know whats better than the ingredients you posted?  those 'dients on warm 'illas
Title: Re: cooking
Post by: libstradamus on October 25, 2014, 01:57:19 AM
Just made a "two-fer" from pizza shuttle
Title: Re: cooking
Post by: jtksu on October 25, 2014, 02:48:43 AM
Just made a "two-fer" from pizza shuttle

Made some pretty delicious breakfast taquitos from Whataburger this morning. Well, late last night.   Not sure why they call em taquitos though.   I always figured taquitos were fried.   These were just breakfast burritos.  Delicious burritos, but burritos still.
Title: cooking
Post by: steve dave on October 25, 2014, 03:24:35 PM
'Sup dudes, did some cooking today, check this crap out.

What the hell is this? Like a million onions with a stick of butter, cup of Chardonnay, half cup of sherry, tsp of sugar, salt and pepper? Yes, you nailed it. Throw that mess in the oven at 425 for an hour stirring every 10 minutes. Then cover and let it Caramelize for another hour.

(http://tapatalk.imageshack.com/v2/14/10/25/2004ad730ffe6dfcd7c8b6a503434a16.jpg)
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:26:29 PM
(http://tapatalk.imageshack.com/v2/14/10/25/bfbf8a5c4e7a8e03048f2363785c804c.jpg)

Grate an assload of high quality Gruyere, eat some of it now
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:28:29 PM
(http://tapatalk.imageshack.com/v2/14/10/25/52aaa781cb96df29e9a28ac73878808e.jpg)

Make a wad of thyme, parsley and bay leaves

(http://tapatalk.imageshack.com/v2/14/10/25/37d06cec4b70d338644fdd571b246794.jpg)

Throw it in a pot of beef stock and simmer for 40 minutes. Then take it out and throw it away.
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:29:14 PM
(http://tapatalk.imageshack.com/v2/14/10/25/21a1f8747970bee463261f3136b9ce24.jpg)

Make a red miller lite to kill your hangover
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:29:47 PM
(http://tapatalk.imageshack.com/v2/14/10/25/d27a8082a8174539534aeb967b4cfd78.jpg)

Onions son
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:31:07 PM
(http://tapatalk.imageshack.com/v2/14/10/25/0bd81a14d5ecaa9821528628b13ee82b.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/6f1175b7601d2aa8f8efc698c4bf0735.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/57f8adf77541c057811a83d0c5b99fce.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/0807dd1e90434ece3bc981ed961f5e80.jpg)
Title: Re: cooking
Post by: Tobias on October 25, 2014, 03:31:22 PM
lib7 nightmare thread
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:31:55 PM
There are also some garlic rubbed baguette toasts in that mess
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:33:49 PM
(http://tapatalk.imageshack.com/v2/14/10/25/00cee647a22fb4b60c60514b72d24f30.jpg)

Also made some Barbacoa (chipotle knockoff recipe) for later
Title: Re: cooking
Post by: wetwillie on October 25, 2014, 03:33:58 PM
Scrolled straight to the bottom for the back splash :excited:
Title: Re: cooking
Post by: libstradamus on October 25, 2014, 03:39:48 PM
There are also some garlic rubbed baguette toasts in that mess

 :love:
Title: Re: cooking
Post by: slucat on October 25, 2014, 08:00:49 PM
Just finished up baking 3 types of cookies for my kids preschool chili feed tomorrow. Pumpkin sugar with cream cheese frosting,  swirl sugar (dyed the dough four colors and mushed  it together) and chocolate reseses pieces.
Title: Re: cooking
Post by: CNS on October 25, 2014, 08:06:03 PM
Baking
Title: Re: cooking
Post by: alexander supertramp on October 25, 2014, 08:15:20 PM
i would so fux with all that sd.  nicely done and thanks for including us on the journey!
Title: Re: cooking
Post by: 8manpick on October 27, 2014, 09:00:06 PM
Wow sd, that was like a rollercoaster that kept getting better and better
Title: Re: cooking
Post by: slucat on October 28, 2014, 09:23:44 AM
I made a chicken cordon blue casserole with steamed broccoli last night. The cheesey sauce was the tits.
Title: Re: cooking
Post by: Mr Bread on October 28, 2014, 10:05:31 AM
adrian gruyere
Title: Re: cooking
Post by: waks on October 28, 2014, 11:29:02 AM
I made a chicken cordon blue casserole with steamed broccoli last night. The cheesey sauce was the tits.
:drool:
Title: Re: cooking
Post by: CNS on November 03, 2014, 10:28:44 AM
Tried Julia Child's Beef Bourguignon yesterday.  I thought it would be a recipe where you cook for an hour or so, then put it in the oven for a couple hours until done.  Nope.  I mean, you do that, but while the main component of it did exactly that,  but it calls for three other components you have to make while the main component is in the oven.  It is a lot of active cooking.

Was super good, though.  Crazy rich and savory. 

I make a wide variety of stuff that I really like, but this is probably in my top two or three.
Title: Re: cooking
Post by: slucat on November 03, 2014, 12:11:05 PM
Beef tips (EAT BEEF GO STATE) with a mushroom gravy sauce in crockpot served over mashed potatoes.

Impress your fam with the following:
1-2lb stew beef (or other similar cut)
1lb fresh mushrooms
Golden mushroom soup (can)
Onion dip mix (packet)
Brown gravy mix (packet)
1 cup water

Put meat and mushrooms in crock, mix up the other stuff pour over meat and mushrooms.
Low for 6-8 hrs.
Title: Re: cooking
Post by: puniraptor on November 04, 2014, 06:39:14 PM
Beef pot roast in a PRESSURE COOKER.

really wanted to do lamb shanks, but ole ray rays doesn't carry the exotics.
Title: Re: cooking
Post by: CNS on November 07, 2014, 03:33:27 PM
Oh man! Just left bechymeyer (sp) meats for the first time.  Ox tail, pork shanks, and lamb shanks.  Oso buca and some experiments coming up this weekend.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 10:44:04 AM
i consider myself a biscuits and gravy expert, but i failed for the first time ever this weekend. it was incredibly shameful.

the root of the problem was the incredibly cheap "sausage" i used. it's whole mass basically liquified into grease and i kept adding flour until the whole mess had the consistency of cookie dough.

i will never buy the cheapest sausage product again.
Title: Re: cooking
Post by: 8manpick on November 12, 2014, 10:55:53 AM
I made it with bacon instead of sausage a few weeks ago. Good, but not as good. Do you make your own biscuits, or Pillsbury? I love homemade biscuits, but cutting in the butter is such a pain in the ass.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:00:04 AM
i've never made my own biscuits (not counting bisquick [which are hardly biscuits])

i get whatever can of biscuits is most attractive to me in that moment.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:01:04 AM
the whole mix but dont overmix concept is very stressful to me.
Title: Re: cooking
Post by: Gooch on November 12, 2014, 11:02:18 AM
the whole mix but dont overmix concept is very stressful to me.
yeah eff baking in general.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:03:55 AM
the whole mix but dont overmix concept is very stressful to me.
yeah eff baking in general.

probly should make a baking thread in the pit and mod all the baking posts over there to rot
Title: Re: cooking
Post by: 8manpick on November 12, 2014, 11:04:19 AM
the whole mix but dont overmix concept is very stressful to me.
I know. So worth it if you get it right, but very stressful.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:05:23 AM
the whole mix but dont overmix concept is very stressful to me.
I know. So worth it if you get it right, but very stressful.

i'll try it one of these days because you said it is worth it. the cost is so high, the worth must be incredible
Title: Re: cooking
Post by: CNS on November 12, 2014, 11:07:18 AM
I pull the sausage, pull the grease, put back in the amt of grease I want.  That way I can measure it against my flour accurately.

Also, I had some last weekend where the guy made a roux with butter and not grease and added the sausage later.  It was different but still really good.
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 11:46:23 AM
I make a mean tilapia roux.  Pair that with some zucchini biscuits that are a specialty of mine. 
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on November 12, 2014, 12:00:55 PM
I make a mean tilapia roux.  Pair that with some zucchini biscuits that are a specialty of mine.

ive made zucchini parmesan crisps with tilapia before. its very good.
Title: Re: cooking
Post by: CNS on November 12, 2014, 12:15:15 PM
Sounds pretty good to me
Title: Re: cooking
Post by: pissclams on November 12, 2014, 12:26:13 PM
ya sounds pretty great to me too, on opposite day, in never-neverland
Title: Re: cooking
Post by: slucat on November 12, 2014, 12:31:13 PM
ya sounds pretty great to me too, on opposite day, in never-neverland

Double neg?
Title: Re: cooking
Post by: pissclams on November 12, 2014, 12:41:06 PM
well, mrs grinch, i guess that really depends on whether or not you believe that never never land exists
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 12:50:50 PM
You simply have not dined until you've had a cheap fish-based roux.  You want to step your roux game up to the hall of fame level, then you get down with what I just laid out there.  Also, if you're not absolutely jam-packing your biscuits with 'chini then you hate yourself.  Plain and simple. 
Title: Re: cooking
Post by: libstradamus on November 12, 2014, 12:52:10 PM
Baking > cooking because the ingredients aren't as gross
Title: Re: cooking
Post by: CNS on November 12, 2014, 01:35:07 PM
Cooking is great because you can change all kinds of stuff and it doesn't turn your product into unrecognizable mush.

Baking is too precise.  I hardly every measure anything and I am not going to start now.   :don'tcare:
Title: Re: cooking
Post by: CNS on November 12, 2014, 01:36:24 PM
IMO, fish-based rouxs are by rouxle not great.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 01:41:36 PM
Baking > cooking because the ingredients aren't as gross

ever try eating a fistfull of flour?
Title: Re: cooking
Post by: Mrs. Gooch on November 12, 2014, 02:50:55 PM
I think I need to learn to bake to compliment Gooch's cooking & non-baking. Also, if I can just follow some directions exactly I could do it. All this crap about trying out different things and knowing what is going to be good together is not for me.
Title: Re: cooking
Post by: Gooch on November 12, 2014, 02:53:43 PM
I think I need to learn to bake to compliment Gooch's cooking & non-baking. Also, if I can just follow some directions exactly I could do it. All this crap about trying out different things and knowing what is going to be good together is not for me.
STAY THE eff OUT OF MY KITCHEN!
Title: Re: cooking
Post by: pissclams on November 12, 2014, 02:55:28 PM
baking is actually great as there's really a science to it- unlike cooking.  it separates people who like to cook, from people who can cook.
Title: Re: cooking
Post by: libstradamus on November 12, 2014, 03:14:18 PM
I thought very seriously about going to pastry chef school after high school. Glad I didn't tho cause I know a girl that did and it's really hard to find a job unless you open up your own joint. She can make those sweet ass cakes tho  :excited:
Title: Re: cooking
Post by: CNS on November 12, 2014, 03:17:26 PM
I thought about culinary school too, but didn't want to always be working when I should be boozing and having fun. 
Title: Re: cooking
Post by: Gooch on November 12, 2014, 03:30:38 PM
Older sister Gooch keeps telling me to quit my job and go to culinary school too. My response is "no thanks I like money". This really seems to aggravate the crap out of her.
Title: Re: cooking
Post by: pissclams on November 12, 2014, 03:32:45 PM
famous ksu cat alum jeremy schepmann is a baker and owns sasha's baking co in dtown kcmo
Title: Re: cooking
Post by: ben ji on November 12, 2014, 03:54:53 PM
Hey buds, ben ji checking in.

With the cold weather moving in I decided to whip up some chili because chili is the crap. I will usually just google a recipe and loosely follow it, ended up making a recipe using ground turkey instead of beef...it was alright but beef is better. Best chili I have ever made was with ground buffalo from my uncles farm.

Things always included in ben ji's chili-

2-5 Jalepenos
Kidney Beans
Black Beans
Canned Corn
Canned Tomatoes
Tons of chili chowder
Oregano/Basil

Things sometimes included in ben ji's chili-

Red/Green Peppers
Green Chili's
Red Wine
Fresh Tomatoes

SD's French Onion Soup looked amazeballs, will definitely make sometime soon.
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 03:56:04 PM
I'm not seeing bee pollen on there. 
Title: Re: cooking
Post by: ben ji on November 12, 2014, 03:57:46 PM
I'm not seeing bee pollen on there.

What are you a bee pollen noob? You sprinkle the little bits of bee pollen on top the chili before eating.
Title: Re: cooking
Post by: Tobias on November 12, 2014, 03:58:19 PM
don't want to cook out the benefits
Title: Re: cooking
Post by: EMAWmeister on November 12, 2014, 04:21:56 PM
Ben Ji we have a chili thread
Title: Re: cooking
Post by: pissclams on November 12, 2014, 05:34:14 PM
the bee pollen goes in your ass, tons of blood vessels down there.  that way it goes straight to your mitochondrial areas.

like 'bias said, cooking it kills the good parts of the pollen
Title: Re: cooking
Post by: Spracne on November 12, 2014, 06:05:35 PM
Just buzzing by to drop a post to remind myself to post my bee pollenta recipe later. 
Title: Re: cooking
Post by: alexander supertramp on November 13, 2014, 06:59:20 PM
just made some elk chili that was fantastic.
Title: Re: cooking
Post by: alexander supertramp on November 13, 2014, 07:01:30 PM
oh wait, that should have gone in the chili thread.  damnit.
Title: Re: cooking
Post by: CNS on November 13, 2014, 07:05:44 PM
Baby Portobellos, sea salt, greuere,  french fried onions.  Oven for 25min.
Butter on bottom of dish.

Godamn!
Title: Re: cooking
Post by: ben ji on November 16, 2014, 05:09:22 PM
'Sup dudes, did some cooking today, check this crap out.

What the hell is this? Like a million onions with a stick of butter, cup of Chardonnay, half cup of sherry, tsp of sugar, salt and pepper? Yes, you nailed it. Throw that mess in the oven at 425 for an hour stirring every 10 minutes. Then cover and let it Caramelize for another hour.

(http://tapatalk.imageshack.com/v2/14/10/25/2004ad730ffe6dfcd7c8b6a503434a16.jpg)

Making this now for my dad's bday, I've added some bee pollen to the beef stock but other than that its directly off SD's recipe.

Will report back on how it goes.
Title: Re: cooking
Post by: Tobias on November 16, 2014, 05:59:23 PM
just put out a bowl with mini turkey basters of bee pollen, they'll know what to do
Title: Re: cooking
Post by: Mrs. Gooch on November 17, 2014, 08:55:21 AM
How long does a pumpkin pie stay good after you make it?
Title: Re: cooking
Post by: pissclams on November 17, 2014, 09:44:42 AM
pro tip, the pumpkin pie was never good     BOOYAA
Title: Re: cooking
Post by: libstradamus on November 17, 2014, 12:44:42 PM
2 days
Title: Re: cooking
Post by: Mikeyis4dcats on November 17, 2014, 12:54:17 PM
SD, you keep mentioning this chipotle barbacoa copycat.....but selfishly never post it.

 :Crybaby:
Title: Re: cooking
Post by: HerrSonntag on November 17, 2014, 04:27:24 PM
Pumpkin pie will keep for a day or so at room temp, a week in the fridge and a month in the freezer.
Title: Re: cooking
Post by: Gooch on November 17, 2014, 04:44:42 PM
Pumpkin pie is gross.  :Yuck:
Title: Re: cooking
Post by: puniraptor on November 17, 2014, 04:45:24 PM
everything is good at least until it smells bad
Title: Re: cooking
Post by: libstradamus on November 17, 2014, 08:09:06 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
Title: Re: cooking
Post by: Dugout DickStone on November 17, 2014, 09:58:25 PM
famous ksu cat alum jeremy schepmann is a baker and owns sasha's baking co in dtown kcmo

Will go this week, thanks irl friend clams!
Title: Re: cooking
Post by: pissclams on November 17, 2014, 10:10:25 PM
cats supporting cats, what a great thing
Title: Re: cooking
Post by: EllRobersonisInnocent on November 17, 2014, 11:37:00 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.
Title: Re: cooking
Post by: bones129 on November 17, 2014, 11:38:26 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?
Title: Re: cooking
Post by: EllRobersonisInnocent on November 17, 2014, 11:49:15 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?

1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter (1/4 oz)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust

Preparation:
   
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean.
Title: Re: cooking
Post by: libstradamus on November 18, 2014, 12:01:04 AM
yum
Title: Re: cooking
Post by: Mrs. Gooch on November 18, 2014, 09:34:16 AM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?

1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter (1/4 oz)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust

Preparation:
   
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean.

So you don't parbake the pie crust first?
Title: Re: cooking
Post by: Spracne on November 18, 2014, 11:15:33 AM
pro tip, the pumpkin pie was never good     BOOYAA

Thank you for having the courage to say what I have only been thinking these many years. 

Folks, when you and/or your loved ones are contemplating making a pumpkin pie during this holiday season, do yourself and your loved ones a favor and opt for a nice chocolate pecan pie, instead.
Title: Re: cooking
Post by: puniraptor on November 18, 2014, 11:18:15 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
Title: Re: cooking
Post by: Spracne on November 18, 2014, 11:22:07 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

(http://ia.media-imdb.com/images/M/MV5BMTY0NDE2NzQ1OF5BMl5BanBnXkFtZTYwMDkyOTQ0._V1_SX214_CR0,0,214,317_AL_.jpg)(https://www.homestead.com/~site/ecomm/media/image/214453/l)
Title: Re: cooking
Post by: HerrSonntag on November 18, 2014, 11:22:32 AM
Pecan Pie or GTFOOH
Title: Re: cooking
Post by: HerrSonntag on November 18, 2014, 11:22:59 AM
Oh man, I just got really excited that its almost pie season!
Title: Re: cooking
Post by: Brock Landers on November 18, 2014, 11:35:24 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

 
Title: Re: cooking
Post by: Shooter Jones on November 18, 2014, 11:37:19 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.
Title: Re: cooking
Post by: Big_Dipper on November 18, 2014, 11:41:03 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.

Would that be a 'steamer a' la mode'?
Title: Re: cooking
Post by: Shooter Jones on November 18, 2014, 11:53:37 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.

Would that be a 'steamer a' la mode'?

why it sure would, big dip.. just wanted to clarify the old fashioned part cause of the way it melts.  :lick:
Title: Re: cooking
Post by: pissclams on November 18, 2014, 12:36:02 PM
pie is so old balls it's not even funny.  some of you need to purge your dessert game and welcome yourself to the 21st century
Title: Re: cooking
Post by: slucat on November 18, 2014, 01:12:48 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.
Title: Re: cooking
Post by: libstradamus on November 18, 2014, 01:14:44 PM
Pie sucks. Unless itsa pizza pie  :drool:
Title: Re: cooking
Post by: The1BigWillie on November 18, 2014, 01:20:16 PM
I made this the other night and The Lady 1bigwillie said it may have been the best meal she'd ever had made for her. 

Took about an hour to prep and cook total.

Roasted Pork Tenderloin w/ Sweet Potato

Ingredients
•   1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
•   3 tablespoons packed light brown sugar
•   1 teaspoon dried sage
•   2 cloves garlic, minced
•   Kosher salt and freshly ground black pepper
•   2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
•   1 red onion, cut into 1/2-inch wedges
•   3 tablespoons extra-virgin olive oil
•   Pinch of cayenne pepper
•   1 cup low-sodium chicken broth
•   2 teaspoons dijon mustard
•   2 tablespoons chopped fresh chives
Directions
Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.

Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.

Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Title: Re: cooking
Post by: puniraptor on November 18, 2014, 01:31:55 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.

i used to think it was just a dumb pie made from a weird poisonous plant. never had been impressed by it. then i had one my friend's mom made and it was the best pie i had ever had of any kind from any source.
Title: Re: cooking
Post by: Mikeyis4dcats on November 18, 2014, 01:49:21 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.

i used to think it was just a dumb pie made from a weird poisonous plant. never had been impressed by it. then i had one my friend's mom made and it was the best pie i had ever had of any kind from any source.

Katdaddy No!   :surprised:
Title: Re: cooking
Post by: EMAWmeister on November 18, 2014, 03:40:06 PM
I think I'm gonna make some stirfry soon. Anyone got a good recipe?
Title: Re: cooking
Post by: Cire on November 18, 2014, 05:43:04 PM
Make a pnut sauce.   Chunky pb soy fish sauce sriracha brown sugar
Title: Re: cooking
Post by: CNS on November 18, 2014, 06:17:03 PM
Snow peas
Sprouts
Asparagus
Garlic
Shallots
Mushroms if you want
Butter
About 2 min before pulling, stirr in some sliced almonds.

Sea salt
Title: Re: cooking
Post by: alexander supertramp on November 19, 2014, 11:27:47 AM
made a really yummy soup last night

cube 4 med potatoes to 1" and cook until tender  in pot with water (covering + 1")
add 1 small chopped onion & 1 minced garlic clove
add 1.5 quarts fresh turkey or chicken stock
add 1# browned sage sausage
add green beans
s&p to taste
bring to boil then simmer for 1-2 hours
add heavy cream or sour cream
add splash of vinegar
check s&p
Title: Re: cooking
Post by: puniraptor on November 19, 2014, 12:59:36 PM
Make a pnut sauce.   Chunky pb soy fish sauce sriracha brown sugar

wow, i will try to make my own pnut sauce. you just like cook it up a little bit? carmelize it at all or just melt it?
Title: Re: cooking
Post by: Cire on November 20, 2014, 04:41:48 PM
that's a base, whisk it all together, add a little water or rice wine vinneger to thin out and toss it in at the end.
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 07:20:32 PM
eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)
Title: cooking
Post by: steve dave on November 21, 2014, 07:38:49 PM
Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:39:30 PM

eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)

We have those same soup bowl things
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:44:18 PM

Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)

Also a splash of red wine vinegar, a cup of cab...I think that's it
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 07:45:18 PM

eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)

We have those same soup bowl things

you are even more badass than I realized
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 07:46:41 PM

Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)

Also a splash of red wine vinegar, a cup of cab...I think that's it

you can call me ast but just make sure you call me for dinner herp derp derp

seiously though, looks amazing
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:46:43 PM
(http://tapatalk.imageshack.com/v2/14/11/21/b6547a01ea104915d9505aff5fd91886.jpg)

Internet high five bud!
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 07:47:57 PM
(http://tapatalk.imageshack.com/v2/14/11/21/b6547a01ea104915d9505aff5fd91886.jpg)

Internet high five bud!

 :Woohoo:
Title: Re: cooking
Post by: ben ji on November 21, 2014, 08:03:03 PM
Step 1- Grab a big ziplock bag of fish fillets your cousin's caught at wilson late over the summer (No idea what kind of fish).

Step 2- Put in baking dish and sprinkle with Paprika/Basil/Thyme.
(http://tapatalk.imageshack.com/v2/14/11/21/d0c48286075b87f0849198e82ba4c2b2.jpg)

Step 3- Throw some Olive oil in a pan over medium heat and saute some Onions/Green Peppers/Japs/Garlic.

(http://tapatalk.imageshack.com/v2/14/11/21/c967b637942ac903cee80da63876b86e.jpg)

Step 4- Add some shrooms because, well shrooms rough ridin' rock.

Step 5- Add a can of tomatoes, cook until tomatoes are warm.

Step 6- Pour mixture over the fish, cook in oven at 350 for around 20-25 minutes until fish is flaky.
Before oven
(http://tapatalk.imageshack.com/v2/14/11/21/c5097fa4af3407369eafd7f02950ab32.jpg)

After oven

(http://tapatalk.imageshack.com/v2/14/11/21/0c9805488f6721d5ca1dfd14b8a8d8b7.jpg)


KALE

Step 1- Boil kale for like 5-10 minutes, until tender. Drain and hold to side.

Step 2- Saute onions until opaque then add garlic and red pepper flakes for about 1 minute.

Step 3- Add kale and saute for like 1-2 minutes until kale is hot.

(http://tapatalk.imageshack.com/v2/14/11/21/55c613e68a2b37eb72493249b15b2bba.jpg)

Step 4- Splash of red wine vinegar then add some sea salt, remove from heat.


RICE-

Step 1- Follow directions on rice a roni box.


NOM NOM NOM ALL UP IN YOUR FACE.


(http://tapatalk.imageshack.com/v2/14/11/21/8f125caf55c7e932c5db6c548b6b462b.jpg)

(http://tapatalk.imageshack.com/v2/14/11/21/c63285862c2630210c0bf7a31073e3a5.jpg)
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 08:11:07 PM
i could eat on some of that
Title: Re: cooking
Post by: kim carnes on November 21, 2014, 08:17:15 PM
that backsplash.  woof.
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 08:27:49 PM
that backsplash.  woof.

you are really a pioneer of crap that people already know.  take it to the backsplash thread you dunce.
Title: Re: cooking
Post by: ben ji on November 21, 2014, 08:31:13 PM
Anyone watching "EAT: The story of food" on Nat Geo? Great primer before the cats game.
Title: Re: cooking
Post by: alexander supertramp on November 21, 2014, 08:34:09 PM
that backsplash.  woof.

you are really a pioneer of crap that people already know.  take it to the backsplash thread you dunce.

oh and it's not just the backsplash it's the entire countertop made of the same.  i bet you feel like an idiot now.
Title: Re: cooking
Post by: Spracne on November 21, 2014, 11:09:01 PM
Bengy, that is some serious redneck gourmet crap.  Like, really odd.  Would eat, though.
Title: Re: cooking
Post by: tdaver on November 24, 2014, 08:32:30 PM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:
Title: Re: cooking
Post by: waks on November 25, 2014, 04:23:33 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:
Woof. Get a new family.
Title: Re: cooking
Post by: AbeFroman on November 25, 2014, 04:48:24 AM
If they actually have an allergy that could cause health problems, I'd understand. But if this is just cause they read about it in some blog they can eat what you cook.

As for the Paleos  :lol: :lol: :lol:
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 08:10:44 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
Title: Re: cooking
Post by: alexander supertramp on November 25, 2014, 08:26:19 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

i've heard it can cause mushy chicken
Title: Re: cooking
Post by: Dugout DickStone on November 25, 2014, 08:42:51 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:

You're joking
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 08:50:53 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 08:54:37 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:

i've hosted thanksgiving for around seven years now and have some wacky dietary guests also. my advice is come up with everything that you want to make and then share with them and ask if there's anything else you can add or something that could be done differently.

you'll drive yourself crazy if you do the restrictions first and then try to come up with the menu. example- my wife likes and wants to have green bean casserole (midwest thread). some of the people apparently can't eat it because of the other stuff in it, so i'll also just make some green beans without it the other stuff for them.
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 08:56:49 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 09:01:39 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

this is a pretty thorough take on turkey making. it's geared towards smoking but still a good amount of info for those that won't.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
Title: Re: cooking
Post by: slucat on November 25, 2014, 09:06:17 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

I've brined turkey's for the last several years.  I just get the regular kroger ones; this year $0.89/lb.  I typically brine overnight in a cooler and have had very good luck.  I've used the Alton Brown brine recipe the last few years, this time I got a premixed jar of salt and spices.  I'm way to pregnant to put in the extra work of the AB recipe this year.

I have to make desert for the big family feast; I'm planning on some pumpkin spice cupcakes and debating between a cheesecake (turtle, caramel, or pumpkin) or pumpkin sugar cookies with cream cheese icing. Thoughts?
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:07:33 AM
I was going to do the AB recipe. I got a fresh never frozen turkey from ray ray's.
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 09:12:50 AM
since we're all sharing, i have two seven pound bone in breasts from target. going to smoke them both with this guy's simon/garfunkel wet rub on one and then some rudy's turkey rub on the other.  :Woohoo:




http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html




(https://www.rudysbbq.com/store/images/Product/medium/16.png)
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:18:45 AM
since we're all sharing, i have two seven pound bone in breasts from target. going to smoke them both with this guy's simon/garfunkel wet rub on one and then some rudy's turkey rub on the other.  :Woohoo:




http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html




(https://www.rudysbbq.com/store/images/Product/medium/16.png)

based on the length of that recipe, its got to be amazing, rowdy.

my new years resolution will be to develop a meatsmoking infrastructure and skillset
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:21:11 AM
oh, your article also just informed me that my "fresh never frozen" turkey is a bunch of hullabaloo
Title: Re: cooking
Post by: tdaver on November 25, 2014, 10:35:21 AM
Not family.  All newish friends living away from family.  Maybe need to get new friends.

Turkey will be okay for all.  Everyone else instructed to bring 1 or 2 sides they can eat.  Should work out but still a pain in the ass.  On the bright side, more of my favorites for me.
Title: Re: cooking
Post by: alexander supertramp on November 25, 2014, 12:34:39 PM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

I've brined turkey's for the last several years.  I just get the regular kroger ones; this year $0.89/lb.  I typically brine overnight in a cooler and have had very good luck.  I've used the Alton Brown brine recipe the last few years, this time I got a premixed jar of salt and spices.  I'm way to pregnant to put in the extra work of the AB recipe this year.

I have to make desert for the big family feast; I'm planning on some pumpkin spice cupcakes and debating between a cheesecake (turtle, caramel, or pumpkin) or pumpkin sugar cookies with cream cheese icing. Thoughts?

my wife made some pumkin cheesecake shots (single serving decorative plastic cups with mini spoons) with a graham cracker crust that were off the chain.  do those.
Title: Re: cooking
Post by: puniraptor on December 02, 2014, 01:41:29 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!
Title: Re: cooking
Post by: Mrs. Gooch on December 02, 2014, 01:45:04 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!

How was the turkey prepared to produce the optimum skin?
Title: Re: cooking
Post by: puniraptor on December 02, 2014, 01:47:16 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!

How was the turkey prepared to produce the optimum skin?

the alton brown method. slather with oil and sear in a 500 deg oven before covering the breast with foil and turning down to roasting temp.

everything except the underside had perfect skin.
Title: Re: cooking
Post by: 8manpick on December 02, 2014, 03:26:45 PM
Spicy peanut pork and rice:

2 pork chops, baked and diced
1 cup (pre-cooking) rice
1 bag Birdseye stir fry onions and peppers

Peanut sauce:
1/2 C Jif creamy PB
1 C water
2 cloves garlic
1 red Chile pepper (incl. seeds)
Cayenne pepper to taste
1 T Worcestershire sauce

Cooked in skillet on low until sauce turns a darker brown.

Combine all ingredients in casserole dish, mix well and finish in oven for 10 minutes
Title: Re: cooking
Post by: alexander supertramp on January 06, 2015, 06:10:12 PM
made a smoked prime rib & roasted garlic clove poutine tonight.  it was pretty delish for my 1st time but next time i will thicken the gravy a tad more.

(http://i60.photobucket.com/albums/h27/poimen/20150106_173831_zps017607e6.jpg)
Title: Re: cooking
Post by: Mikeyis4dcats on January 07, 2015, 09:28:12 AM
oh momma!
Title: Re: cooking
Post by: puniraptor on January 07, 2015, 09:42:47 AM
i cant wait to punch the first person that comes in here and calls that "soggy"
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 07, 2015, 10:04:06 AM
looks soggy
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 07, 2015, 10:04:27 AM
i cant wait to punch the first person that comes in here and calls that "soggy"

crap, just saw this. nvm my previous post.
Title: Re: cooking
Post by: waks on January 07, 2015, 10:19:11 AM
I've had poutine several times (never in Canada), and I haven't cared for it.
Title: Re: cooking
Post by: CNS on January 07, 2015, 10:22:20 AM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?
Title: Re: cooking
Post by: pissclams on January 07, 2015, 04:15:41 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
Title: Re: cooking
Post by: Gooch on January 07, 2015, 04:17:30 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
That's not how Bobby Flay makes em.
Title: Re: cooking
Post by: pissclams on January 07, 2015, 04:19:51 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
That's not how Bobby Flay makes em.

that's why i beat his ass in our lentil throwdown
Title: Re: cooking
Post by: jtksu on January 07, 2015, 11:35:21 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
z
That's not how Bobby Flay makes em.

Looks like a euro recipe.   :dunno:
Title: Re: cooking
Post by: CNS on January 08, 2015, 12:02:07 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils

No cilantro?
Title: Re: cooking
Post by: Shooter Jones on January 08, 2015, 12:12:36 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
Title: Re: cooking
Post by: pissclams on January 08, 2015, 12:26:36 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 
Title: Re: cooking
Post by: CNS on January 08, 2015, 12:38:00 PM
Oxtail Lentil Soup recipe found.  has some Indian stuff in it I have never heard of that I had to order off of Amazon.  Prime FTW.
Title: Re: cooking
Post by: pissclams on January 08, 2015, 12:50:04 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 

crush the doritos into the chili until the chili isn't runny anymore.  insert mixture into tortilla, top with cheese and sour cream.  enjoy chili nacho cheese dorito burrito like the boss of humanity that you are.
Title: Re: cooking
Post by: Shooter Jones on January 08, 2015, 01:08:05 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 

crush the doritos into the chili until the chili isn't runny anymore.  insert mixture into tortilla, top with cheese and sour cream.  enjoy chili nacho cheese dorito burrito like the boss of humanity that you are.

holy crap. will report back.

#HFH
Title: Re: cooking
Post by: The Big Train on January 08, 2015, 11:43:00 PM
i think those are the exact ingredients that are the chili cheese burrito at t-bell
Title: Re: cooking
Post by: nicname on January 09, 2015, 03:26:53 AM
i think those are the exact ingredients that are the chili cheese burrito at t-bell

Isn't that discontinued? Crying shame if so.
Title: Re: cooking
Post by: pissclams on January 09, 2015, 08:18:54 AM
the frito burrito was discontinued, they still have the chili cheese burrito

frito burrito was a gift sent from the heavens
Title: Re: cooking
Post by: Cire on January 09, 2015, 08:33:04 AM
A&W used to have frito chili food
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 09, 2015, 12:09:18 PM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Title: Re: cooking
Post by: Shooter Jones on January 09, 2015, 03:59:31 PM
couldn't wait, so I made it happen for lunch today. was fantastic.

toyed with the ratio and order of ingredients. settled with more crunched up/dry doritos, topped with the chili, decent amount of shredded cheese on that, and an unhealthy amount of sour cream on top.

will do again.
Title: Re: cooking
Post by: pissclams on January 09, 2015, 04:09:12 PM
i might sub the sour cream with a probiotic yogurt but other than that, well done
Title: Re: cooking
Post by: Dlew12 on January 10, 2015, 10:23:49 AM
they also discontinued the frito chili cheese rap from sonic.  wtf?
Title: Re: cooking
Post by: waks on January 10, 2015, 11:21:40 AM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Never had the brussel sprouts from Aggie Station?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 10, 2015, 02:03:00 PM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Never had the brussel sprouts from Aggie Station?

When I graduated, Aggie Station didn't have a kitchen. I've eaten there twice.
Title: Re: cooking
Post by: alexander supertramp on January 10, 2015, 07:56:58 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 08:58:16 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Well would you look at those fancy chopsticks!

Good looking dish!  You ever had Pho? 
Title: Re: cooking
Post by: CNS on January 10, 2015, 08:59:36 PM
Pho seems over rated.  Have only had it twice now, but it wasn't near as flavorful as I anticipated.
Title: Re: cooking
Post by: wetwillie on January 10, 2015, 09:00:28 PM
Pho seems over rated.  Have only had it twice now, but it wasn't near as flavorful as I anticipated.

What meat did it have
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:01:01 PM
Steak/beef.  IPho Tower in KCMO.
Title: Re: cooking
Post by: alexander supertramp on January 10, 2015, 09:01:04 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Well would you look at those fancy chopsticks!

Good looking dish!  You ever had Pho? 

Pho sure brother, love it!  Although I'm weird and prefer a seafood pho over beef for some reason.  Thanks for the compliment on my ramen.
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:01:30 PM
I will try the seafood pho.
Title: Re: cooking
Post by: alexander supertramp on January 10, 2015, 09:09:39 PM
I will try the seafood pho.

Good call!
Title: Re: cooking
Post by: wetwillie on January 10, 2015, 09:09:51 PM
I will try the seafood pho.

Get the tripe
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 09:14:26 PM
I will try the seafood pho.

Get the tripe
Yeah, tripe or GTFOOH
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:19:26 PM
Cow stomach soup?  Hmmm.  I may start w AST's seafood first.
Title: Re: cooking
Post by: The Big Train on January 10, 2015, 09:29:43 PM
what is the red sauce(hot sauce?) that you put on it? looks like that stuff 'clams got
Title: Re: cooking
Post by: alexander supertramp on January 10, 2015, 09:31:16 PM
Sriracha
Title: Re: cooking
Post by: The Big Train on January 10, 2015, 09:32:18 PM
 :drool:
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:33:03 PM
Sriracha
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 10:00:07 PM
Are those Anaheims or Jalapenos?
Title: Re: cooking
Post by: mocat on January 10, 2015, 10:02:44 PM
Pho is for really cold days only imo
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 10:59:03 PM
Pho is for really cold days only imo
I'd agree, I had some for lunch today and it rocked.  I'd had it before and been pretty ho hum about it.
Title: Re: cooking
Post by: alexander supertramp on January 11, 2015, 06:05:08 AM
Are those Anaheims or Jalapenos?


Japs
Title: Re: cooking
Post by: slucat on January 11, 2015, 09:01:06 PM
I made a pork tenderloin tonight with baked potatoes rubbed in olive oil and sea salt, and tossed salad with rolls.
Love cooking sunday dinners.
Title: Re: cooking
Post by: libstradamus on January 11, 2015, 09:02:56 PM
that sounds pretty fantastic slu
Title: Re: cooking
Post by: Stevesie60 on January 12, 2015, 03:29:19 PM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!
Title: Re: cooking
Post by: Spracne on January 12, 2015, 03:42:46 PM
9 cans of Miller Lite.
Title: Re: cooking
Post by: CNS on January 12, 2015, 03:57:23 PM
9 cans of Miller Lite.

Try mushing up a bunch of Doritos in it.  #realcooking
Title: Re: cooking
Post by: Spracne on January 12, 2015, 04:00:08 PM
9 cans of Miller Lite.

Try mushing up a bunch of Doritos in it.  #realcooking

Here's an idea.  Miller Lite Can Chicken.  Take 9 cans of Miller Lite.  Imbibe.  Rub the raw chicken over the door handles of your enemies.  Stick your head in the oven for 45 minutes or until unconscious.  Bon Apetite!
Title: Re: cooking
Post by: waks on January 12, 2015, 10:54:00 PM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!
:barf:
Title: Re: cooking
Post by: bones129 on January 13, 2015, 12:06:49 AM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!

 :thumbs:
Title: Re: cooking
Post by: jtksu on January 13, 2015, 03:33:27 AM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)

Had a ramen at Fork and Fennel here in Wichita a few weeks ago.   Looked similar.  Had a duck broth, which sounded good, and pork belly, bok choi, etc.  Was mediocre at best.  The noodles were like undercooked top ramen noodles and the pork belly was great sitting on top but got soggy was incorporated into the broth.   So much promise.   :(
Title: Re: cooking
Post by: Stevesie60 on January 15, 2015, 12:30:31 PM
(http://tapatalk.imageshack.com/v2/15/01/15/fe87aed04827594cac227104528d0989.jpg)

Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!
Title: Re: cooking
Post by: alexander supertramp on January 15, 2015, 07:22:36 PM
^ looks freaking yum

Made some tacos tonite that were inspired by banh mi

Roasted pork belly (generously covered with brown sugar, s&p, red pepper flakes
Sriracha mayo sauce (mix 2:1)
Avocado
Slaw (green & yellow onions, jalapeno & carrots tossed in vinegar & lemon juice)
Cilantro

Had 1 on flour and 1 on corn and not going to lie, best tacos to ever touch my mouth.  Will take pictures next time but i was just experimenting and had no idea i was going to be so blown away by them.
Title: Re: cooking
Post by: Tobias on January 15, 2015, 08:17:29 PM
we have rules here, ast
Title: Re: cooking
Post by: WonderMeal on January 15, 2015, 09:38:50 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

'clams is a great poster, but his views on lentils:  :nono:

Split red lentils are great because they don't take very long to cook, but are still v. v. good.

I make something close to this recipe once every two weeks or so: http://www.daringgourmet.com/2013/06/03/masoor-dal-indian-red-lentil-soup/ (http://www.daringgourmet.com/2013/06/03/masoor-dal-indian-red-lentil-soup/)

Some notes:
-Since there are so many spices in this recipe and getting them all out and preparing them takes a long time, I keep an extra tupperware or two out and fill a few containers full of the spice mixture for the next time. That way it's basically an instant dinner whenever I want them.
-I have subbed canned tomatoes for fresh and it's easier/basically just as good.
-I almost never have chiles or fresh ginger, but it's still good without them.
-Have served this for company over rice and w/ naan and gotten rave reviews every time.

Enjoy, @Casey.
Title: Re: cooking
Post by: CNS on January 15, 2015, 09:42:33 PM
Thanks WM
Title: Re: cooking
Post by: slucat on January 16, 2015, 09:25:45 AM
(http://tapatalk.imageshack.com/v2/15/01/15/fe87aed04827594cac227104528d0989.jpg)

Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!

 :excited:
Title: Re: cooking
Post by: CNS on January 16, 2015, 09:52:14 AM
Would smash.  Not even much of a potato fan. 
Title: Re: cooking
Post by: ChiCat on January 16, 2015, 10:32:34 AM
I've had pretty good success making ramen at home.  Chicat's secret ingredient: Porcini mushroom chowder.  Its pretty much my secret ingredient for a lot of things.  So good.
Title: Re: cooking
Post by: alexander supertramp on January 16, 2015, 11:40:56 AM
will try that next time ChiCat
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 11:48:27 AM
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)
Title: Re: cooking
Post by: Mikeyis4dcats on January 16, 2015, 04:29:44 PM
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)

you had me at "film"...
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 06:59:05 PM
(http://tapatalk.imageshack.com/v2/15/01/16/e7d85475af569553ad102f5fd0486e0f.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/0e6c4a4f61e082b627e02a92250e8c06.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/1843883ec8b3f87db8d9e9df7f4a6a63.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/3bf14300ae9caae5ef3828e2105ce3c1.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/daea64794e862f17ef00a9a64931f76b.jpg)
Title: Re: cooking
Post by: The Big Train on January 16, 2015, 07:04:27 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 07:08:40 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.
Title: Re: cooking
Post by: The Big Train on January 16, 2015, 07:13:17 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.

i always thought it brought people closer together, guess times have changed

(http://cdn.womensunitedonline.com/gallery/lady_and_the_tramp_cute.jpg)
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 07:13:47 PM
Touché
Title: Re: cooking
Post by: alexander supertramp on January 29, 2015, 07:16:13 PM
bagged my first woodie closing weekend, decided against a wall trophy and set out to cook it tonight

(http://i60.photobucket.com/albums/h27/poimen/20150125_111009_zpsb6f1d516.jpg)

breasts and legs dipped in flour, lightly browned with bacon grease in cast iron.  garlic and onions added, deglazed with broth made from the duck carcass, skin & fat.  cream of mushroom added and simmered covered on low.  served with wild rice and cauliflower.

(http://i60.photobucket.com/albums/h27/poimen/IMG_0129_zpsd2ea91de.jpg)

plate lacks color but the yum factor & rustic look makes up for it imo
Title: Re: cooking
Post by: AppleJack on January 29, 2015, 07:35:47 PM
 :frown:
Title: Re: cooking
Post by: pissclams on January 29, 2015, 08:09:05 PM
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.
Title: Re: cooking
Post by: pissclams on January 29, 2015, 08:09:43 PM
BUT THAT IS JUST ME, the duck looks very good
Title: Re: cooking
Post by: alexander supertramp on January 29, 2015, 08:20:00 PM
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.

Wasn't difficult at all.  The duck is just lightly fried so it doesn't leave as much residue as a full on sear.  Might try it with res wine some time but just went with a trusted family game recipe tonight.
Title: Re: cooking
Post by: pissclams on February 01, 2015, 07:44:30 PM
I sous vide some Irish salmon tonight and served it on top of a beure blanc.  also made salt potatoes which are probably the greatest thing ever
Title: Re: cooking
Post by: CNS on February 01, 2015, 07:47:52 PM
Will have to Google that.

Just finished up some Beef bougeoungnon (sp).  Added some parsnips and turnips to it this time.  It was pretty good, but prefer it without.  Also, Julia says the meat should be lean.  I used chuck roast last time and a lean rump roast this time and the chuck roast was by far superior, imo.
Title: Re: cooking
Post by: pissclams on February 01, 2015, 08:28:39 PM
google what
Title: Re: cooking
Post by: 8manpick on February 01, 2015, 08:28:53 PM
Do you have the sous vide circulator, or do you just do the improv version?
Title: Re: cooking
Post by: CNS on February 01, 2015, 08:30:54 PM
Bure blanc
Title: Re: cooking
Post by: pissclams on February 01, 2015, 08:31:08 PM
Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black) https://www.amazon.com/dp/B00GT753W8/ref=cm_sw_r_awd_pfUZub1EXV24Y
https://www.amazon.com/dp/B00GT753W8/ref=cm_sw_r_awd_pfUZub1EXV24Y
Title: Re: cooking
Post by: ben ji on February 09, 2015, 06:16:22 PM
Cooked both of these tonight

http://www.food.com/recipe/steak-sandwiches-pioneer-woman-220872

http://foodspin.deadspin.com/how-to-cook-broccoli-on-purpose-and-enjoy-it-which-i-1684371622


GF had made me the pioneer woman steak sandwiches before and they are amazing. I had 2 Ribeye steaks leftover from the weekend so I sliced those up, added japs to the onions to kick it up a bit. Also marinated the steak in worchester/season salt/garlic for a couple hours before cooking.

Leftovers will be lunch for the next couple of days.

Broccoli recipe was pretty decent but not life altering good.


(http://tapatalk.imageshack.com/v2/15/02/09/b1b7602fe4994a38642b8ce29568645d.jpg)

(http://tapatalk.imageshack.com/v2/15/02/09/90541154347e909f299ccbfb0c766bfa.jpg)
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on February 09, 2015, 06:21:39 PM
steak sammy sounds good but holy rough ridin' butter. id mix in some olive oil if it were me.
Title: Re: cooking
Post by: ben ji on February 09, 2015, 06:25:38 PM
steak sammy sounds good but holy rough ridin' butter. id mix in some olive oil if it were me.

Yeah, I used about half the butter recommended and it was still very rich. I'm not a field hand wrangling calfs all day so I don't need a 1,500 calorie lunch.
Title: Re: cooking
Post by: alexander supertramp on February 09, 2015, 06:26:21 PM
that has me really hungry ben ji
Title: Re: cooking
Post by: ben ji on February 13, 2015, 08:46:46 PM
Alright, first shot at carnitas in the crock pot, dam tasty.

Random recipe online, coat pork in cumin/oregano/spices. Add japs/onion/garlic. Squeeze orange and let sit for about 7 hours on low.

(http://tapatalk.imageshack.com/v2/15/02/13/64102ffbe5707384a1792cac44cac4fb.jpg)

Also made some homemade pico de gallo because its delicious and simple.

Right carnita is ala fresco, just feta and cilantro. Middle is pico and feta. Left is pico and mexican cheese blend.


(http://tapatalk.imageshack.com/v2/15/02/13/2f45eaf6a682665e86ae35a2507b6da2.jpg)

They were all equally delicious.
Title: Re: cooking
Post by: The Big Train on February 13, 2015, 08:50:13 PM
 :drool:
Title: Re: cooking
Post by: alexander supertramp on February 14, 2015, 09:44:23 PM
V-day dinner.  Pan seared a 20oz bone in rib eye, topped with lump crab & hollandaise.  Sides of oven roasted green beans, potato & portabello au gratin & balsamic spring mix salad w/ feta & dried cranberries.  Wife had a 6 oz filet.  I am stuffed full.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps122955d3.jpg)

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps6dfe66ef.jpg)
Title: Re: cooking
Post by: alexander supertramp on February 14, 2015, 09:46:35 PM
 :lol: that steak looks ridiculous on that plate
Title: Re: cooking
Post by: wetwillie on February 14, 2015, 09:47:15 PM
V-day dinner.  Pan seared a 20oz bone in rib eye, topped with lump crab & hollandaise.  Sides of oven roasted green beans, potato & portabello au gratin & balsamic spring mix salad w/ feta & dried cranberries.  Wife had a 6 in filet.  I am stuffed full.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps122955d3.jpg)

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps6dfe66ef.jpg)

i bet she did you dirty dog you :fatty:
Title: Re: cooking
Post by: alexander supertramp on February 14, 2015, 09:49:56 PM
If by 6 in you mean 2 in then you are spot on
Title: Re: cooking
Post by: CNS on February 15, 2015, 10:00:55 AM
AST, do you have a link to ramen recipes you like/use?  The ones with high reviews I am finding online call for something like a three day process. 

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: alexander supertramp on February 15, 2015, 10:23:45 AM
http://www.foodandwine.com/slideshows/how-to-make-ramen-noodles/8

I did this recipe only with wheat flour.  Couldn't find rye flour but i have located it and am going to give it a go soon.
Title: Re: cooking
Post by: CNS on February 15, 2015, 10:24:25 AM
Thanks


Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: Gooch on February 16, 2015, 10:22:09 AM
Alright, first shot at carnitas in the crock pot, dam tasty.

Random recipe online, coat pork in cumin/oregano/spices. Add japs/onion/garlic. Squeeze orange and let sit for about 7 hours on low.

(http://tapatalk.imageshack.com/v2/15/02/13/64102ffbe5707384a1792cac44cac4fb.jpg)

Also made some homemade pico de gallo because its delicious and simple.

Right carnita is ala fresco, just feta and cilantro. Middle is pico and feta. Left is pico and mexican cheese blend.


(http://tapatalk.imageshack.com/v2/15/02/13/2f45eaf6a682665e86ae35a2507b6da2.jpg)

They were all equally delicious.

Giving this a go today. It is in the crock pot now.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on February 16, 2015, 10:46:10 AM
no work for the gooch today?
Title: Re: cooking
Post by: Gooch on February 16, 2015, 10:53:37 AM
no work for the gooch today?
Using a @pissclams favorite the CrockPot
Title: Re: cooking
Post by: ChiCat on February 16, 2015, 12:13:12 PM
no work for the gooch today?
Using a @pissclams favorite the CrockPot

I was assuming all this CrockPot talk was clams bait and am disappointed he has yet to make an appearance
Title: Re: cooking
Post by: The1BigWillie on February 16, 2015, 12:28:13 PM
I'll never put a steak on a grill again. Made these last night. Paired with a wedge salad and roasted asparagus.
http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea/


(http://tapatalk.imageshack.com/v2/15/02/16/95fbcd4c85b25d781b94029a57616363.jpg)(http://tapatalk.imageshack.com/v2/15/02/16/90ffb95e77da708b8ead832bf49019b5.jpg)
Title: Re: cooking
Post by: libstradamus on February 17, 2015, 12:18:59 AM
That is raw meat dude
Title: Re: cooking
Post by: CNS on February 17, 2015, 08:59:05 AM
Yep, he said he wasn't going to use a grill again.  Raw meat doesn't need a grill.
Title: Re: cooking
Post by: The1BigWillie on February 17, 2015, 10:03:35 AM
That is raw meat dude

Medium Rare...  GTFOWYLSIQ
Title: Re: cooking
Post by: Boom Roasted on February 17, 2015, 12:58:34 PM
It looks pretty decent. I just make sure my steak thaws out to room temp then grill it for 4 min on each side
Title: Re: cooking
Post by: Spracne on February 17, 2015, 01:20:30 PM
What kind of steak sauce did you use? 
Title: Re: cooking
Post by: 420seriouscat69 on February 17, 2015, 01:25:55 PM
I cooked last night. Used a crockpot. 4 chicken breast, 2 cans of diced tomatoes and green chillies, chilli chowder, sriracha, and cayeene pepper all mixed together and set on high. Once done, shred meat, mix together and lay on a bed of rice. :lick:
Title: Re: cooking
Post by: The1BigWillie on February 17, 2015, 01:50:02 PM
What kind of steak sauce did you use?


LOL.  I was out of A1.
Title: Re: cooking
Post by: Cire on February 17, 2015, 02:53:05 PM
pro tip, if you want rare, don't let it come to room temp.
Title: Re: cooking
Post by: jtksu on February 18, 2015, 01:18:27 AM
I'll never put a steak on a grill again. Made these last night. Paired with a wedge salad and roasted asparagus.
http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea/


(http://tapatalk.imageshack.com/v2/15/02/16/95fbcd4c85b25d781b94029a57616363.jpg)(http://tapatalk.imageshack.com/v2/15/02/16/90ffb95e77da708b8ead832bf49019b5.jpg)

Watched the people on America's Test Kitchen (? Something like that...  It was on PBS.)  test this method and they came to the conclusion that searing last resulted in jucier, tastier steak.
Title: Re: cooking
Post by: waks on February 18, 2015, 08:58:36 AM
What kind of steak sauce did you use?


LOL.  I was out of A1.
Just use ketchup. Or that tasty bottle of ranch dressing.
Title: Re: cooking
Post by: pissclams on March 01, 2015, 08:32:46 PM
i baked some pretzel bites this afternoon, pretty good
Title: Re: cooking
Post by: Mikeyis4dcats on March 01, 2015, 08:38:42 PM
last 2 Sundays I've made chilaquiles rojo con chorizo y huevos     :drool:

(https://scontent-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10628546_10100242961740150_4572245600765957663_n.jpg?oh=f07d0796a671b125b944019787cf6bef&oe=5580185D)
Title: Re: cooking
Post by: alexander supertramp on March 01, 2015, 09:47:22 PM
Looking good Mikey, love me some chilaquiles although I am partial to verde
Title: Re: cooking
Post by: CNS on March 02, 2015, 12:55:05 PM
That looks pretty elite.  Have never heard of it before.  One goal for the summer is to get into authentic mex stuff like that a little more.
Title: Re: cooking
Post by: Mikeyis4dcats on March 02, 2015, 03:34:05 PM
Looking good Mikey, love me some chilaquiles although I am partial to verde

yeah, I love the verde when I'm in PVR, the red are a little easier to make at home as I can't always find tomatillos.

this is the basis for my recipe, though I add the egg and avocado.
http://www.saveur.com/article/Recipes/Salsa-Simmered-Tortillas
Title: Re: cooking
Post by: CNS on March 15, 2015, 05:54:05 PM
(http://tapatalk.imageshack.com/v2/15/03/15/83e8686554b26bf29278e4372b9e9741.jpg)
Chicken pot pie,  without the pot.   Puff pastry on all sides.

All from scratch.  Never made it before, but the filling is elite. Shallots, shitakes, carots,  peas, cream, chicken, etc.
Title: Re: cooking
Post by: Stevesie60 on March 15, 2015, 05:59:05 PM
How much time did it take, and was it worth it? Could you make like, 5 at a time and refrigerate them until later?
Title: Re: cooking
Post by: CNS on March 15, 2015, 06:03:06 PM
They are cooling now.  Will report back.  Time, took a couple hrs. 

I doubt that the puff pastry would survive in the fridge.  The filling def would, though and you could just buy puff pastry and use that for a couple days until the filling runs out.
Title: Re: cooking
Post by: alexander supertramp on March 15, 2015, 06:11:38 PM
that looks amazeballs and i could definitely eat that right now
Title: Re: cooking
Post by: CNS on March 15, 2015, 06:16:31 PM
Oh man!
Title: Re: cooking
Post by: pissclams on March 16, 2015, 08:32:46 AM
wait, so you made puff pastry dough from scratch?
Title: Re: cooking
Post by: HerrSonntag on March 16, 2015, 08:36:23 AM
wait, so you made puff pastry dough from scratch?
Not actually as hard as it sounds, but still impressive if true.
Title: Re: cooking
Post by: CNS on March 16, 2015, 09:01:52 AM
CNSwife did.  I don't bake.
Title: Re: cooking
Post by: pissclams on March 16, 2015, 09:52:02 AM
wait, so you made puff pastry dough from scratch?
Not actually as hard as it sounds, but still impressive if true.

i'm a dough nerd
Title: Re: cooking
Post by: 8manpick on March 16, 2015, 10:13:38 AM
No pictures, but I made some delicious cast iron Mac and cheese last night. Bechamel base, cheddar, asiago, Parmesan, bacon and tomatoes. Parmesan and panko top browned in the oven
Title: Re: cooking
Post by: CNS on March 16, 2015, 06:52:42 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited
Title: Re: cooking
Post by: SdK on March 16, 2015, 06:54:34 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited
Please share best recipes.
Title: Re: cooking
Post by: The Big Train on March 16, 2015, 08:31:38 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day
Title: Re: cooking
Post by: The Big Train on March 16, 2015, 08:34:44 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day

yep, probably gonna buy now

http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?ie=UTF8&qid=1426556038&sr=8-1&keywords=mexico+the+cookbook
Title: Re: cooking
Post by: CNS on March 16, 2015, 08:40:42 PM
Yep.  It was described as the book that does for Mexican food as what Julia child did for French cooking.   

Full disclosure,  Julia provides a lot more info regarding techniques, food description,  etc.  This book is simply just a buttload of recipes.   There are a bunch of really good looking ones in there, though.

It's a huge rough ridin' book.
Title: Re: cooking
Post by: Mikeyis4dcats on March 17, 2015, 11:35:35 AM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day

yep, probably gonna buy now

http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?ie=UTF8&qid=1426556038&sr=8-1&keywords=mexico+the+cookbook

ouch, that first review isn't very happy...
Title: Re: cooking
Post by: CNS on March 17, 2015, 11:52:50 AM
Wow.  The most negative and the most thorough review I have ever seen on amazon.  :sad:
Title: Re: cooking
Post by: asava on March 17, 2015, 12:06:08 PM
Yep.  It was described as the book that does for Mexican food as what Julia child did for French cooking.   

Full disclosure,  Julia provides a lot more info regarding techniques, food description,  etc.  This book is simply just a buttload of recipes.   There are a bunch of really good looking ones in there, though.

It's a huge rough ridin' book.

Have the The Silver Spoon, Tuscany, and A Family Meal from Phaidon, and so far all have been good. A Family Meal is by far and away the best out of the lot. The Silver Spoon and Tuscany are both voluminous, with a lot of fairly simple recipes. The stuff that I have cooked out of them have been good starting places for dishes. For example, recently started cooking through all the different minestrones in The Silver Spoon with little depth and flavor to them. The recipes seem to act more like a template for food, and generally can be expanded upon through different techniques and additional spices/ingredients. Their books are always gorgeous though, which is a plus.
Title: Re: cooking
Post by: SdK on March 22, 2015, 03:19:51 PM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.
Title: Re: cooking
Post by: The Big Train on March 29, 2015, 12:23:17 AM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.

that looks fantastic, drench that thing in homemade buttermilk ranch and omfg :lick:
Title: Re: cooking
Post by: SdK on March 29, 2015, 09:58:29 AM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.

that looks fantastic, drench that thing in homemade buttermilk ranch and omfg :lick:
Did just that. My goodness it was amazing.
Title: Re: cooking
Post by: CNS on March 29, 2015, 11:20:04 AM
That looks pretty great. 
Title: Re: cooking
Post by: CNS on March 29, 2015, 03:06:30 PM
(http://tapatalk.imageshack.com/v2/15/03/29/d45c750313b927082c0661d6ea0d9b28.jpg) red beans and rice went down a couple hrs ago.

(http://tapatalk.imageshack.com/v2/15/03/29/a5173e738418523bd8b672a0ea20a01e.jpg)
Just finished up
Title: Re: cooking
Post by: puniraptor on March 29, 2015, 03:23:48 PM
Enough for all week!?
Title: Re: cooking
Post by: Tobias on March 29, 2015, 03:25:11 PM
i made rb&r last weekend and am still eating it (@pissclams)
Title: Re: cooking
Post by: libstradamus on March 29, 2015, 03:37:24 PM
I had rb&r @ hibachi hut on Wendsday  :thumbs:
Title: Re: cooking
Post by: pissclams on March 29, 2015, 03:55:06 PM
i made rb&r last weekend and am still eating it (@pissclams)

they've gotten to you
imo the toughest part about rbr is finding good andoille.  the original hibachi hut's was increds. 
Title: Re: cooking
Post by: CNS on March 29, 2015, 04:47:21 PM
Yeah, you can get andoille around here, but it's not great.  I just use a smoke sausage by Johnsonville or something similar.  The most important thing, imo, is making it with an actual ham bone rather than faking it with ham hocks or something like that.  It makes a really big diff.
Title: Re: cooking
Post by: CNS on March 29, 2015, 04:50:04 PM
Final thing for today is pork shanks in a white wine/chicken stock sauce with shallots, carrots,  celery, garlic, thyme, and rosemary.  Going to slow cook it for about 2.5hrs in the oven, reduce the crap.out of the sauce, then serve it over some orzo with some fresh green beans on the side.  (http://tapatalk.imageshack.com/v2/15/03/29/e1c7f175378624ae4a79606465b12a78.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/add7f7d5eb6119396f078f37d4587671.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/3178bd051b0d4149af261bd0b74c38dc.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/f64ecf3fa46607d6c93aba046e3695f6.jpg)
Title: Re: cooking
Post by: pissclams on March 29, 2015, 04:56:29 PM
damn casey takes Palm Sunday by the balls
Title: Re: cooking
Post by: pissclams on March 29, 2015, 04:57:29 PM
the pork shanks at gram & dunn are legit
Title: Re: cooking
Post by: wetwillie on March 29, 2015, 04:58:13 PM
Neuro Surgeon that can cook.  Probably had to beat the ladies off with a stick.
Title: Re: cooking
Post by: CNS on March 29, 2015, 05:02:06 PM
Enough for all week!?
That's the plan.  Lunches all week.
Title: Re: cooking
Post by: mocat on March 29, 2015, 05:30:43 PM
Gas cooking makes me wonder why electric ranges were ever even invented
Title: Re: cooking
Post by: alexander supertramp on March 29, 2015, 06:44:27 PM
looking good on this page
Title: Re: cooking
Post by: CNS on March 29, 2015, 08:07:03 PM
I wish I could post taste and/or smell. (http://tapatalk.imageshack.com/v2/15/03/29/1434e89afb898142270f6859827a652a.jpg)
Title: Re: cooking
Post by: puniraptor on March 31, 2015, 01:47:09 PM
@rusty and other chicken tikka masala enthusiasts:

do you grill your marinated meat or do a one pan kinda thing?
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:18:29 PM
I would like to blacken some chicken, how do I do it?
Title: Re: cooking
Post by: libstradamus on March 31, 2015, 07:20:07 PM
I would like to blacken some chicken, how do I do it?

great question ww, i would like to know that answer to this as well!
Title: Re: cooking
Post by: pissclams on March 31, 2015, 07:26:08 PM
I would like to blacken some chicken, how do I do it?

(http://wholesalegourmet.net/images/kansasst_grill.jpg)
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:28:47 PM
Www.myrecipes.com.

Search: blackened chicken.

Pics pls.

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: Cire on March 31, 2015, 07:32:14 PM
butterfly or pound flat the chicken before blackening.
Title: Re: cooking
Post by: libstradamus on March 31, 2015, 07:32:50 PM
pound flat?  what?
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:35:09 PM
thanks everyone
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:36:10 PM
Butterfly.  Pounding fucks up texture

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: CNS on March 31, 2015, 07:36:37 PM
Sorry, WW.  Haven't blackened chicken before.


Just butterfly the breast, season it with blackening seasoning, cook in two nested cast iron skillets for like 6 min(I bet).  Have done that with fish very successfully
  The coming time is the real question.  Fish cooks lot faster than chicken.
Sent from my KFTT using Tapatalk
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:39:48 PM
Sorry, WW.  Haven't blackened chicken before.

Sent from my KFTT using Tapatalk



I thought it was more complicated but it appears to be something that can be put together with normal household spices and baking in the oven. I'll try to remember to post pictures of the turnout when I make it.
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:42:05 PM
Check out my revision.  Either way, . Post pictures and let us know how it turned out.

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: CNS on April 12, 2015, 07:31:54 PM
(http://images.tapatalk-cdn.com/15/04/12/d97eb7cda6aa3edaa5d705ae2533db3b.jpg)(http://images.tapatalk-cdn.com/15/04/12/0a37f36f29c6dce35b58b169b14770a8.jpg)


Some lamb shanks with a petite syrah wine sauce (reduced heavily after the fact) served over orzo.  Really good (forgot to take finish pics), but not better than the pork shanks.  I think it would be better with a wine that is a little less sweet.
Title: Re: cooking
Post by: CNS on April 12, 2015, 07:34:39 PM
(http://images.tapatalk-cdn.com/15/04/12/c4ad75ebfe18e88a21a55d0cdbe8abba.jpg)
(http://images.tapatalk-cdn.com/15/04/12/ab0d27e2f9af95e88444a904062fe911.jpg)

These two guys are about to go together to make a big batch of shrimp eteouffee for this weeks lunches.   Putting it over gruyere grits instead of rice.
Title: Re: cooking
Post by: CNS on April 12, 2015, 07:39:40 PM
(http://images.tapatalk-cdn.com/15/04/12/4c3478c3549ecdca119492e25f4aa38f.jpg)
Title: Re: cooking
Post by: meow meow on April 12, 2015, 09:28:19 PM
Recipe?  :excited:
Title: Re: cooking
Post by: CNS on April 13, 2015, 11:29:30 AM
Recipe?  :excited:

http://www.foodandwine.com/recipes/shrimp-etouffee (http://www.foodandwine.com/recipes/shrimp-etouffee)

I started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme. 

First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker.  probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth

Also, I like it with the gruyere grits, but prefer it with rice.  Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it. 

Lots of notes, but I do like it a lot as is.  It just isn't perfect.
Title: Re: cooking
Post by: pissclams on April 19, 2015, 02:40:31 PM
i bought some of this today
http://www.surlatable.com/product/PRO-1611508/Chingon+Stupid+Hot+Hot+Sauce

so now every time i eat i will have a little bit of chingon in me.
Title: Re: cooking
Post by: ben ji on April 20, 2015, 02:50:17 PM
Recipe?  :excited:

http://www.foodandwine.com/recipes/shrimp-etouffee (http://www.foodandwine.com/recipes/shrimp-etouffee)

I started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme. 

First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker.  probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth

Also, I like it with the gruyere grits, but prefer it with rice.  Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it. 

Lots of notes, but I do like it a lot as is.  It just isn't perfect.

Thanks for recipe, will make this tonight with your tips.
Title: Re: cooking
Post by: The Big Train on April 26, 2015, 10:19:53 PM
made tortilla soup tonight and added chicken and onions and jalapeño to the traditional recipe, did not take a picture unfortunately :lick:
Title: Re: cooking
Post by: CNS on April 27, 2015, 02:04:07 PM
A few of the food podcasts I listen to have recently had episodes on fermentation.  I am intrigued, and just ordered this:
http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation (http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation)(http://phickle.com/wp-content/uploads/2014/01/The-art-of-fermentation-with-jacket.jpg)

Anyone done much of this stuff?

I started my first one last night.  Sliced red pepper with celery and cilantro for seasoning.  Will give it a go in a week and see how it's coming. 
Title: cooking
Post by: Tobias on April 27, 2015, 02:06:30 PM
you just know 'clams loves fermenting
Title: Re: cooking
Post by: 420seriouscat69 on April 27, 2015, 02:20:23 PM
I'll be making my jalapeno burgers tonight with homemade sweet potato fries as the side.  :gocho: I stuff the Jalapenoes in the meat before I grill it.
Title: Re: cooking
Post by: mocat on April 27, 2015, 02:24:32 PM
http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation (http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation)(http://phickle.com/wp-content/uploads/2014/01/The-art-of-fermentation-with-jacket.jpg)


i've gotta hound it to you, that is a good looking book by a dog gone good author
Title: Re: cooking
Post by: puniraptor on April 29, 2015, 10:17:23 AM
I just wanted to tell you how happy I am for you, mocat
Title: Re: cooking
Post by: mocat on April 29, 2015, 10:25:33 AM
thanks, it took everything i had not to get spracne in here for some validation
Title: Re: cooking
Post by: Mikeyis4dcats on April 29, 2015, 11:44:41 AM
I won't lie....this is kind of what I imagine CDubya looks like

(http://ecx.images-amazon.com/images/I/617AOxYV9NL._UX250_.jpg)
Title: Re: cooking
Post by: Spracne on April 29, 2015, 11:47:38 AM
thanks, it took everything i had not to get spracne in here for some validation

You had my silent admiration.  I tried for 20 seconds to think up a clever reply, then just went on... living my life.
Title: Re: cooking
Post by: Gooch on April 29, 2015, 02:10:48 PM
I won't lie....this is kind of what I imagine CDubya looks like

(http://ecx.images-amazon.com/images/I/617AOxYV9NL._UX250_.jpg)
close but add a handlebar mustache no beard.
Title: Re: cooking
Post by: AbeFroman on April 30, 2015, 10:48:09 PM
Chicken, waffles, brown sugar bacon and maple hot sauce

(http://i59.tinypic.com/2mdowuu.jpg)
Title: Re: cooking
Post by: libstradamus on April 30, 2015, 11:16:00 PM
looks great
Title: Re: cooking
Post by: Tobias on April 30, 2015, 11:16:42 PM

looks great

:horrorsurprise:
Title: Re: cooking
Post by: libstradamus on April 30, 2015, 11:17:35 PM
i'm hungry 'bias
Title: Re: cooking
Post by: AbeFroman on April 30, 2015, 11:34:46 PM

looks great

:horrorsurprise:

Why is this:horrorsurprise: ? Lib x7 is a smart man
Title: Re: cooking
Post by: Tobias on April 30, 2015, 11:36:27 PM
when you have constructed a seven-approved meal, you get a horrorsurprise because that just doesn't happen
Title: Re: cooking
Post by: libstradamus on April 30, 2015, 11:48:49 PM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Title: Re: cooking
Post by: bones129 on May 01, 2015, 12:38:49 AM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together

First time for everything. Give it a try. Shared this with Ms. Bones and she is dilligently examining  a possible recipe. She's never fed me anything I did not like.
Title: Re: cooking
Post by: 8manpick on May 01, 2015, 10:11:00 AM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Are you still in mhk? Get yourself to Wahoo on a Sunday morning
Title: Re: cooking
Post by: AbeFroman on May 01, 2015, 11:04:40 AM
when you have constructed a seven-approved meal, you get a horrorsurprise because that just doesn't happen

 :surprised:

#blessed
Title: Re: cooking
Post by: CNS on May 01, 2015, 11:36:52 AM
Chicken, waffles, brown sugar bacon and maple hot sauce

(http://i59.tinypic.com/2mdowuu.jpg)

Dan Pashman would tell you to put that bacon between the plate and the waffle, allowing you to control how much syrup the waffle absorbs by keeping the waffle from sitting in syrup, and calls it a Pork Lift.   :lol:
Title: Re: cooking
Post by: Cire on May 01, 2015, 12:01:03 PM
Have never understood chicken and waffles.
Title: Re: cooking
Post by: Mr Bread on May 01, 2015, 12:08:10 PM
Have never understood chicken and waffles.

what's to understand?  it's food.  put it in your mouth hole and then crap it out later or don't. 
Title: Re: cooking
Post by: CNS on May 01, 2015, 12:13:15 PM
Have never understood chicken and waffles.

If you like sweet and savory, it is basically the king of that.
Title: Re: cooking
Post by: Cire on May 01, 2015, 12:17:02 PM
What's sweet about Waffles?  To me it's crunch on crunch.
Title: Re: cooking
Post by: CNS on May 01, 2015, 12:25:33 PM
What's sweet about Waffles?  To me it's crunch on crunch.

Syrup.  Chicken.  Yes, the texture is great, too.  Also, I prefer a moderately spicy honey mustard as well. 

It's hard to wrap your head around.  Try it, but at a place that doesn't use toaster waffles or shitty frozen chicken fingers.  If you get the chance to try it where they make both fresh, you will love it.   Put it all on top of each other, put the honey mustard and the syrup on top, then go to town. 
Title: Re: cooking
Post by: mocat on May 01, 2015, 12:44:06 PM
crunchy waffles? i mean get a load of this moron!  :lol:
Title: Re: cooking
Post by: waks on May 01, 2015, 01:53:05 PM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Are you still in mhk? Get yourself to Wahoo on a Sunday morning
Or better yet, Bourbon and Baker
Title: Re: cooking
Post by: Dub on May 01, 2015, 02:08:52 PM
There's a mexican place out here in Denver that has amazing mexican style chicken and waffles.  It's got syrup and some kind of haberno southwest sauce.
Title: Re: cooking
Post by: puniraptor on May 01, 2015, 02:11:54 PM
CASA BONITA!!!
Title: Re: cooking
Post by: TheCatFanSpeaks on May 01, 2015, 03:09:31 PM
Dan Pashman would tell you to put that bacon between the plate and the waffle, allowing you to control how much syrup the waffle absorbs by keeping the waffle from sitting in syrup, and calls it a Pork Lift.   :lol:

wow! a pashman reference!
Title: Re: cooking
Post by: AbeFroman on May 02, 2015, 05:42:15 AM
What's sweet about Waffles?  To me it's crunch on crunch.

I can confirm the waffle I made was not crunchy. The ones I made a few days ago were, but I learned my lesson and had better timing.
Title: Re: cooking
Post by: Dub on May 02, 2015, 10:52:40 AM
CASA BONITA!!!

Now a state landmark!
Title: Re: cooking
Post by: puniraptor on May 03, 2015, 02:35:25 PM
Cabbage 'chi and  radish 'chi fermenting now
Title: Re: cooking
Post by: CNS on May 03, 2015, 04:00:54 PM
Just tried my first go at fermenting.  Sliced red pep with a stick of celery and a little cilantro.  It is really delish.  Not sure what to try next.  Have heard turnips with a little mint is super good. 
What is a good 'chi recipe?
Title: Re: cooking
Post by: CNS on May 03, 2015, 04:02:00 PM
Going to eventually try some spicy green beans for bloody marys.  Had them in Nola and they are really good.  Just can't find them around here, so far.
Title: Re: cooking
Post by: puniraptor on May 04, 2015, 08:22:30 AM
Just tried my first go at fermenting.  Sliced red pep with a stick of celery and a little cilantro.  It is really delish.  Not sure what to try next.  Have heard turnips with a little mint is super good. 
What is a good 'chi recipe?

this is a good foundation for cabbage

http://www.epicurious.com/recipes/food/views/traditional-napa-cabbage-kimchi-233839 (http://www.epicurious.com/recipes/food/views/traditional-napa-cabbage-kimchi-233839)

i steer clear of the ones including raw sea creature bits or fruit because i dont appreciate the aromas or mouthfeel of rotten sea creatures or fruit.

hit this up for the radish style

http://www.maangchi.com/recipe/kkakdugi (http://www.maangchi.com/recipe/kkakdugi)

Title: Re: cooking
Post by: Tobias on May 04, 2015, 08:30:24 AM

i dont appreciate the aromas or mouthfeel of rotten sea creatures

:lol:
Title: Re: cooking
Post by: Mrs. Gooch on May 04, 2015, 08:31:27 AM
Cabbage 'chi and  radish 'chi fermenting now

I literally just did this  :Yuck:
Title: Re: cooking
Post by: Dlew12 on May 04, 2015, 11:15:18 AM
Making pepperoncini beef in the crock right now.  Pretty excited for this one.
Title: Re: cooking
Post by: puniraptor on May 07, 2015, 08:48:24 PM
BLT day again

(http://images.tapatalk-cdn.com/15/05/07/787f39665fd75623f4c7fd1ec465574d.jpg)

The #ack? Fresh guac instead of avocado slices :surprised:
Title: Re: cooking
Post by: CNS on May 07, 2015, 09:04:24 PM
Well, that looks fantastic.
Title: Re: cooking
Post by: libstradamus on May 07, 2015, 09:05:30 PM
puni might be the only person in the world that can make a blt look like that menudo that emo posted once
Title: Re: cooking
Post by: Tobias on May 07, 2015, 09:06:18 PM

Well, that looks fantastic.
Title: Re: cooking
Post by: 420seriouscat69 on May 07, 2015, 09:11:14 PM
Num num
Title: Re: cooking
Post by: Mikeyis4dcats on May 08, 2015, 03:28:38 PM
Making pepperoncini beef in the crock right now.  Pretty excited for this one.

Mississippi Roast?
Title: Re: cooking
Post by: ben ji on May 13, 2015, 08:46:24 PM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.
Title: Re: cooking
Post by: puniraptor on May 13, 2015, 08:46:50 PM
So jelly
Title: Re: cooking
Post by: puniraptor on May 13, 2015, 08:47:16 PM
Makes me want to go fishin' RIGHT NOW
Title: Re: cooking
Post by: ben ji on May 13, 2015, 08:48:47 PM
Makes me want to go fishin' RIGHT NOW

DO IT
Title: Re: cooking
Post by: 8manpick on May 13, 2015, 08:54:15 PM
I made some tacos with homemade tortillas tonight. Not bad for a first run on the tortillas... Pretty tasty!
Title: Re: cooking
Post by: CNS on May 13, 2015, 08:59:18 PM
Do you have a press, or hand roll those little guys?
Title: Re: cooking
Post by: Tobias on May 13, 2015, 09:52:37 PM
mmm, fish salet
Title: Re: cooking
Post by: 8manpick on May 14, 2015, 04:25:30 AM
Do you have a press, or hand roll those little guys?
Hand roll. With less than optimal equipment (coffee mug) :frown:
Title: Re: cooking
Post by: Cire on May 14, 2015, 06:43:37 AM
I signed up for blue apron for the summer.  Will report
Title: Re: cooking
Post by: meow meow on May 14, 2015, 10:07:25 AM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?
Title: Re: cooking
Post by: ben ji on May 14, 2015, 10:09:04 AM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?
Dunno, but they work great.
Title: Re: cooking
Post by: meow meow on May 14, 2015, 10:11:30 AM
looks very professional.  good job pal.
Title: Re: cooking
Post by: cDubya on May 15, 2015, 08:32:44 PM
I signed up for blue apron for the summer.  Will report

I believe you'll be very satisfied. My sister gifted me a delivery this past week, and I came to post dinner in here before I saw you mention Blue Apron...

This is the Enchiladas Rojas with Nopales cactus and black beans, it was pretty friggin' good...

(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/PSX_20150515_211108_zpsefsgs3ji.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/PSX_20150515_211108_zpsefsgs3ji.jpg.html)

All the ingredients are perfectly fresh, they're delicious, and the packaging is nearly 100% recyclable. Would recommend.
Title: Re: cooking
Post by: libstradamus on May 15, 2015, 08:38:28 PM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?

looks like chili's.  applejack, can you confirm?
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 09:21:48 PM
Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)
Title: Re: cooking
Post by: The Big Train on May 23, 2015, 09:34:41 PM
oh man! on a scale of 1-8 how great were they?  :drool:
Title: Re: cooking
Post by: Spracne on May 23, 2015, 09:35:06 PM
"Hey guys, wait for me!" -8MP's pinkie toe.
Title: Re: cooking
Post by: The Big Train on May 23, 2015, 09:36:56 PM
im pretty sure 8MP has never posted a food related pic without his foot somewhere in the picture
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:01:58 PM

oh man! on a scale of 1-8 how great were they?  :drool:
5.7, but better than last time
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:02:34 PM

"Hey guys, wait for me!" -8MP's pinkie toe.
:frown: that's normal right?
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:03:43 PM

im pretty sure 8MP has never posted a food related pic without his foot somewhere in the picture

I do not pay much attention to the pics I take. Almost didn't post because of that, but its kind of my think now
Title: Re: cooking
Post by: 8manpick on May 24, 2015, 04:32:17 PM
(http://images.tapatalk-cdn.com/15/05/24/01cfa60b64d9090226e5915e193d002b.jpg)

Fried chicken and biscuits
Title: Re: cooking
Post by: wetwillie on May 24, 2015, 04:33:53 PM
POST THE FOOT
Title: Re: cooking
Post by: Spracne on May 24, 2015, 04:39:58 PM
POST THE FOOT
You'll have to make due with wrinkly side toe and the suggestion of miscolored nail.
Title: Re: cooking
Post by: Mr Bread on May 24, 2015, 08:23:03 PM
That foot looks like it's from somebody that lived where Chernobyl happened.
Title: Re: cooking
Post by: WillieWatanabe on May 26, 2015, 09:20:04 AM
"Hey guys, wait for me!" -8MP's pinkie toe.

:lol:
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 10:10:23 AM
Been cooking lots of recipes out of the Rye cookbook ever since I got it a few weeks ago. This one is their burnt end hash. So good. (Burnt ends from the smoking thread)

(http://i58.tinypic.com/124zuyd.png)
Title: Re: cooking
Post by: Mikeyis4dcats on May 26, 2015, 11:43:52 AM
tell me more about those plates   :love:
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 12:56:27 PM
I have zero idea where they came from, I've had them since college, but they are huge and great for photos. Probably from Triple B.
Title: Re: cooking
Post by: AppleJack on May 26, 2015, 12:59:07 PM
If you are on enough mescaline they almost look like the inside of a clam.
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 01:28:19 PM
If you are on enough mescaline they almost look like the inside of a clam.

Sounds like you're having a fun afternoon.
Title: Re: cooking
Post by: libstradamus on May 26, 2015, 06:26:32 PM
Ok dudes, I want to add some corn to my taco/Burrito meat, how do I go about this? I have a package of frozen corn. TIA
Title: Re: cooking
Post by: CNS on May 26, 2015, 06:59:23 PM
Make a delish corn salsa and top the taco with it. 

My fav:
1.5 cans of Green Giant nibblets
.5 diced red onion
Juice of about .5 lime
Half a bunch of cilantro leaves chopped
One finely diced whole jalepeno (everything but the stem, unless you want it less spicy, then trim out the seeds and pith)

Stir it all up and put in the fridge for a little bit.

rough ridin' delish.  Like crazy delish.

Take basically anything you like in a taco, add this to it, crumble some queso fresco over it and then hit it with some sea salt and put it in your face.
Title: Re: cooking
Post by: tdaver on May 26, 2015, 08:24:43 PM
This is good standalone or on taco or with chips or whatever

http://allrecipes.com/recipe/black-bean-and-corn-salad-ii/?sitepref=ar
Title: Re: cooking
Post by: puniraptor on June 02, 2015, 08:20:01 PM
BLT(a) day again. Weave edition.

(http://images.tapatalk-cdn.com/15/06/02/a2e91301776b908fe7d5d886d11b2609.jpg)

(http://images.tapatalk-cdn.com/15/06/02/091fadea186b770a66c38f1373d39af1.jpg)
Title: Re: cooking
Post by: The Big Train on June 02, 2015, 08:22:25 PM
Dale Jr. mayo  :excited:
Title: Re: cooking
Post by: libstradamus on June 02, 2015, 08:23:53 PM
i'm not even ashamed that i thought that was blake shelton  :cool:
Title: Re: cooking
Post by: Spracne on June 02, 2015, 08:24:51 PM
oh man, are those Jerod Haase Avocados?  :excited:
Title: Re: cooking
Post by: asava on June 04, 2015, 11:09:48 AM
If you are on enough mescaline they almost look like the inside of a clam.

This post has been awarded the *Asava Post of the Millennium*. Congratulations. Please print this post and hang the banner in your opium den.
Title: Re: cooking
Post by: asava on June 04, 2015, 11:10:45 AM
Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?
Title: Re: cooking
Post by: 8manpick on June 04, 2015, 11:12:54 AM

Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?

They were flour tortillas, but maybe in the future
Title: Re: cooking
Post by: ednksu on June 05, 2015, 03:53:08 AM
Just read the thread about people losing family members and thought, oh I'll check out the cooking thread to see something mundane to get my mind off bad stuff.....*sees OP*   :frown:   :buh-bye:
Title: Re: cooking
Post by: Cire on June 05, 2015, 06:00:22 PM
(http://images.tapatalk-cdn.com/15/06/05/bdbb95851fda0aa0594d53625e277001.jpg)

First blue apron
Title: Re: cooking
Post by: CNS on June 05, 2015, 06:11:41 PM
Are you using them because cooking for one, don't have time, don't have knowledge,  or something else?

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Title: Re: cooking
Post by: Cire on June 05, 2015, 06:15:08 PM
My wife does not cook, I really like to.  We generally cook 3 or four nights a week, wanted to branch out a little and eat healthy this summer. Plus with the way food prices are it's not that much more expensive.
Title: Re: cooking
Post by: CNS on June 05, 2015, 06:28:25 PM
Gotcha.  Just curious.   I am in a similar sitch as far as wife not cooking.

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Title: Re: cooking
Post by: CNS on June 05, 2015, 06:30:36 PM
You should check out foodandwine.com and americasTestKitchen.com.
Both have really good recipes that cover a very broad verity of dishes/categories.  Many are simple and very good. 



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Title: Re: cooking
Post by: Cire on June 05, 2015, 06:40:45 PM
#seriesrecordingofamericastestkitchen
Title: Re: cooking
Post by: Cire on June 05, 2015, 06:42:02 PM
In fact I made atc meatloaf on Wednesday
Title: Re: cooking
Post by: Gooch on June 06, 2015, 12:06:41 PM
Making your own Tortillas does not seem worth the effort. :dunno:
Title: Re: cooking
Post by: tdaver on June 20, 2015, 09:26:14 AM
Liege waffles!  I've made these a few times now and I will never eat a regular Belgian waffle again.  So good and worth the effort.
Title: Re: cooking
Post by: CNS on July 05, 2015, 07:49:54 PM
Spicy shrimp/chicken/pork wontons.  Steamed then pan fried until there is just a slight crisp.  Fantastic.

(http://images.tapatalk-cdn.com/15/07/05/f50c81348ab7b89bf160106cb6c09319.jpg)
(http://images.tapatalk-cdn.com/15/07/05/fe81d4a450684dfffc2672ed7150aa1d.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7a45e4f6a1d46c6fed2f0aedbf7719a9.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7fdcf91e029f36b864b7d563509ed962.jpg)(http://images.tapatalk-cdn.com/15/07/05/ce5fd2345909168fde96d3f9e8cbc874.jpg)

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Title: Re: cooking
Post by: CNS on July 05, 2015, 07:50:49 PM
Blackberry Clafouti for desert.

(http://images.tapatalk-cdn.com/15/07/05/1cacd85949b6916880621b991319a13e.jpg)

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Title: Re: cooking
Post by: Cire on July 06, 2015, 09:45:20 PM
Spicy shrimp/chicken/pork wontons.  Steamed then pan fried until there is just a slight crisp.  Fantastic.

(http://images.tapatalk-cdn.com/15/07/05/f50c81348ab7b89bf160106cb6c09319.jpg)
(http://images.tapatalk-cdn.com/15/07/05/fe81d4a450684dfffc2672ed7150aa1d.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7a45e4f6a1d46c6fed2f0aedbf7719a9.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7fdcf91e029f36b864b7d563509ed962.jpg)(http://images.tapatalk-cdn.com/15/07/05/ce5fd2345909168fde96d3f9e8cbc874.jpg)

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oh man, did this a while ago, didn't fry just steamed.  Was kind of a giant pain in the ass to fill them but good god were they good.
Title: Re: cooking
Post by: CNS on July 06, 2015, 09:48:01 PM
Yeah, they are super good just steamed too.  The kids prefer that. 

It is very labor intensive.   I have the wife and two kids wrapping/stuffing while I steam and fry.  Times out very well.  Would be horrible to do by yourself. 

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Title: Re: cooking
Post by: AbeFroman on July 06, 2015, 11:26:42 PM
I made fried pickles with the habanero pickles from Local Pig. I made this weird dipping sauce consisting of sour cream, ricotta, mustard and honey. It sort of worked.
Title: Re: cooking
Post by: CNS on July 18, 2015, 08:03:37 PM
The Susheasy works!

(http://images.tapatalk-cdn.com/15/07/18/e2c735d553e484fcba69eaf160e562b9.jpg)

Also, probs about a 4.5 on some sweet unfiltered sake.

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Title: Re: cooking
Post by: Cire on July 20, 2015, 07:36:24 PM
Still enjoying blue apron.  Not really buying groceries other than milk eggs and bread.
Title: Re: cooking
Post by: libstradamus on July 20, 2015, 07:39:50 PM
i'm sure blue apron is like fine and dandy and everything but i want to murder someone every time that stupid rough ridin' commercial comes on  :curse:
Title: Re: cooking
Post by: ben ji on July 20, 2015, 07:50:36 PM
Been on a "greek" kick lately....and man, its god dam delicious.

Greek salad

-kale (from garden)
-spinach
-cucumber  (from garden)
- sun dried tomatoes  (better than fresh IMO)
-black olives
-pepperocnini
-mozzarella pearls
- red onion
-green pepper
-pepperoni
- salt pepper and olive oil and squeeze of lemon dressing

But that is just the warm up, o man this "Mediterranean chicken packet" from world renowned chef emeril lagasse is divine.

(http://images.tapatalk-cdn.com/15/07/20/38ae2e7c322e640707ce45e5f5e7e59a.jpg)

Basically you marinate some chicken in olive oil and Italian seasoning then put it on top of some spinach in a foil packet. Add sun dried tomatoes / basil/ onions/ olives/ garlic and whatever else you want on top.

Wrap foil packet up and slap it on the grill for 15 min over high heat. Just amazing.

(http://images.tapatalk-cdn.com/15/07/20/56a0522ec0e9bdf8d7d3f6a9474dfb04.jpg)

(http://images.tapatalk-cdn.com/15/07/20/922b911b10706bc536c771616cb9ef59.jpg)
Title: Re: cooking
Post by: The Big Train on July 20, 2015, 07:53:57 PM
that looks incredible ben ji
Title: Re: cooking
Post by: libstradamus on July 20, 2015, 07:55:41 PM
is ben ji a puni sock?
Title: Re: cooking
Post by: CNS on July 20, 2015, 08:04:56 PM
Did a Greek'ish frittata for breakfast this morning.   shitake and chives in hot cast iron skillet with butter for 2 min or so, add egg mixture, tuck the eggs until mostly cooked,  top with cherry tomatoes,  feta, and raw spinach.  Put under broiler for like 4 min (until spinach wilts just a little and feta looks to be just starting to sag anlittle). 

It was great.  Want to drizzle a little hollandaise on it next time, but really good. 

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Title: Re: cooking
Post by: puniraptor on July 20, 2015, 10:21:42 PM
:love: :lick:
Title: Re: cooking
Post by: CNS on August 02, 2015, 12:55:25 PM
Shrimp ceviche
(http://images.tapatalk-cdn.com/15/08/02/2e54a9328ca1fdfa7e1f60799a0a683c.jpg)

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: The Big Train on August 02, 2015, 01:01:27 PM
I would prob smash that

all that cilantro :lick:
Title: Re: cooking
Post by: CNS on August 02, 2015, 01:10:23 PM
It was very good. 

Mango, lime, radish, cilantro, red onion, avocado,  and shrimp. 

Sent from my SM-G900T using Tapatalk
Title: Re: cooking
Post by: Boom Roasted on August 03, 2015, 04:46:04 AM


Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?

They were flour tortillas, but maybe in the future
I've been making corn tortillas here and there. The bag of masa flour is dirt cheap and you just mix it with water. Put inside a split open sandwich bag and press between cutting boards. Not ideal but it works really well. After skillet they really do need to rest in a wrapped towel after you make a small stack so they are more pliable. Taste better and are certainly more satisfying.
Title: Re: cooking
Post by: Mikeyis4dcats on August 03, 2015, 09:05:42 AM
Shrimp ceviche
(http://images.tapatalk-cdn.com/15/08/02/2e54a9328ca1fdfa7e1f60799a0a683c.jpg)

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did you par-boil your shrimp?
Title: Re: cooking
Post by: CNS on August 03, 2015, 10:07:38 AM
I did.  I really want to try traditional and let the citrus cook it, but I don't trust the shrimp product quality from my shitty Price Chopper.   Also, surprisingly,  most recipes I researched called for it.to be boiled.

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Title: Re: cooking
Post by: Mikeyis4dcats on August 03, 2015, 10:53:02 AM
I did.  I really want to try traditional and let the citrus cook it, but I don't trust the shrimp product quality from my shitty Price Chopper.   Also, surprisingly,  most recipes I researched called for it.to be boiled.

Sent from my SM-G900T using Tapatalk

yeah, had to ask as I made ceviche tacos a couple weeks ago, and nothing in the recipe instructions called for cooking the shrimp, so there I go, mixing it all up, and as I'm preparing the tacos I notice that the ingredient list says "1# shrimp cooked".     And I was like   :horrorsurprise:.

So I picked out the shrimp, sauteed them, and nuked the rest for 30 seconds.    We didn't get sick, so I guess it worked.
Title: Re: cooking
Post by: asava on August 03, 2015, 11:19:35 AM
https://instagram.com/p/55sQxjibjE/?taken-by=acsava (https://instagram.com/p/55sQxjibjE/?taken-by=acsava)

Been foraging for mushrooms the last couple weeks. So good.
Title: Re: cooking
Post by: Cire on August 10, 2015, 07:44:32 PM
How do you know what's not poison
Title: Re: cooking
Post by: 8manpick on August 10, 2015, 08:38:28 PM
Find me some that are the right kind of "poison"
Title: Re: cooking
Post by: waks on August 11, 2015, 12:43:45 PM
Find me some that are the right kind of "poison"
:peek:
Title: Re: cooking
Post by: Asteriskhead on August 11, 2015, 01:02:47 PM
Find me some that are the right kind of "poison"
:peek:

hey!
Title: Re: cooking
Post by: waks on August 11, 2015, 01:06:02 PM
Find me some that are the right kind of "poison"
:peek:

hey!
:confused:
Title: Re: cooking
Post by: asava on August 12, 2015, 06:43:42 PM
Find me some that are the right kind of "poison"
:peek:

hey!
:confused:

haven't figured out where to find those kind yet. from what i hear they typically have to grow through some sort of manure.

i only really eat the ones i absolutely can i.d. Chanterelles, Morels, Puffballs, Oyster, King Boletes are all very identifiable if you have seen em before. the first time i went out i actually went with a foraging class where the instructor identified the shrooms for us. well worth it. apparently kc has a ton of morels. 
Title: Re: cooking
Post by: Tobias on August 12, 2015, 09:31:24 PM
lawrence has the best morels iyam
Title: Re: cooking
Post by: The Big Train on August 12, 2015, 09:34:52 PM
they def have their own style, thats for sure
Title: Re: cooking
Post by: alexander supertramp on September 06, 2015, 11:32:54 AM
Great Saturday of football watching and food.

Started off with my attempt at Green Room Mussels.  White wine, garlic, shallots, ginger, butter & greens


(http://i60.photobucket.com/albums/h27/poimen/20150905_170052_zpsrdlx6qsd.jpg)


On to Spanish grilled rabbit.  Paprika, honey, lemon, rosemary & thyme.


(http://i60.photobucket.com/albums/h27/poimen/20150905_174529_zpsnxik3h8j.jpg)


Finished up with seafood paella.  Used rabbit this time instead of chicken thighs to be more authentic.  Also substituted lobster for clams because lobster, duh.


(http://i60.photobucket.com/albums/h27/poimen/20150905_190744_zpsecfcqnfd.jpg)


And lots of beer
Title: Re: cooking
Post by: CNS on September 06, 2015, 04:13:04 PM
Well, that all looks fantastic.

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Title: Re: cooking
Post by: Dlew12 on September 06, 2015, 04:45:26 PM
slowcooking italian beef! 

it won't be ready until 2:30 tonight  :blank:
Title: Re: cooking
Post by: BringBackEcoKat on September 06, 2015, 08:45:14 PM
Do any of you have Pinterest? That's why girls know how to cook..
Title: Re: cooking
Post by: CNS on September 06, 2015, 08:51:34 PM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

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Title: Re: cooking
Post by: BringBackEcoKat on September 06, 2015, 08:57:08 PM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

Sent from my SM-G900T using Tapatalk



LOL
Title: Re: cooking
Post by: alexander supertramp on September 07, 2015, 11:03:54 AM
Well, that all looks fantastic.

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thanks man, had fun doing it too
Title: Re: cooking
Post by: CNS on September 07, 2015, 12:48:58 PM
Clam chowder for lunch.  Love this stuff.
(http://images.tapatalk-cdn.com/15/09/07/90c23a07a4c54b7fc2697ebaa52232b9.jpg)

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Title: Re: cooking
Post by: 8manpick on September 07, 2015, 05:20:24 PM

Find me some that are the right kind of "poison"
:peek:

:peek:
Title: Re: cooking
Post by: Mrs. Gooch on September 08, 2015, 08:57:10 AM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

Sent from my SM-G900T using Tapatalk

I have Pinterest, but I still don't know how to cook.
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:15:45 PM
Trying my hand at braised short ribs on polenta.  This is live action folks.

Seared short ribs on all sides, about 8 mins total


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_171517_zpsrfmztl4x.jpg)


Added onions, celery & carrots to the pan used for searing to soften & brown


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_171542_zpsml59a486.jpg)


Added som tom paste and flour, then cab sauv


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_173809_zpsxnzgbavs.jpg)


After reduced by half, added rosemary, thyme, oregano, black garlic & beef broth


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_175350_zpsgykmrpe3.jpg)


Now into the oven to braise.


Also, in before you need a dutch oven
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:23:41 PM
These are going to turn out great.  This is very similar to how I make pork shanks.  One thing julia child recommends, and I think it makes a big diff, is once done in the oven, take the meat out and set aside.  Then strain the liquid into a skillet.  Then use paper towels to remove most of the fat from the liquid.  Once you do that, reduce rapidly until it coats a spoon well.  It makes a fantastically rich sauce that is great spooned over the meat.

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Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:29:40 PM
These are going to turn out great.  This is very similar to how I make pork shanks.  One thing julia child recommends, and I think it makes a big diff, is once done in the oven, take the meat out and set aside.  Then strain the liquid into a skillet.  Then use paper towels to remove most of the fat from the liquid.  Once you do that, reduce rapidly until it coats a spoon well.  It makes a fantastically rich sauce that is great spooned over the meat.

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Are you Renee Zellweger?  I've always had a hunch!
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:31:19 PM
I am squinting the crap out of my squinty  eyes at you right now.
 

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Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:33:04 PM
I am squinting the crap out of my squinty  eyes at you right now.
 

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That's so hot, srs.
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:34:31 PM
Also, if you have time, brown some portabello or crimini in butter then put it in a small pan with a little butter and put in the oven for like 15min.  Mix them in with the sauce and meat once it is reduced.  I do this with crimini and pearl onions separately and it is really good all together. 

Also that sauce goes really good over a good gnocchi.

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Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:43:41 PM
Also, if you have time, brown some portabello or crimini in butter then put it in a small pan with a little butter and put in the oven for like 15min.  Mix them in with the sauce and meat once it is reduced.  I do this with crimini and pearl onions separately and it is really good all together. 

Also that sauce goes really good over a good gnocchi.

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I already have hen of the woods on deck.  Good looking out though!
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 06:54:16 PM
(http://images.tapatalk-cdn.com/15/11/07/1aa5da5c5f2c22445eb62f16c3972367.jpg)
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:55:58 PM
i haven't southparked in about 10 years.  what does ^ meme?
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 06:56:58 PM
i meme it looks like a guy on the couch engrossed by what he is watching but idk ky bff jill.
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 07:04:42 PM

i haven't southparked in about 10 years.  what does ^ meme?

http://southpark.cc.com/clips/w5qwks/me-time
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 07:08:28 PM

i haven't southparked in about 10 years.  what does ^ meme?

http://southpark.cc.com/clips/w5qwks/me-time

that has an "agree to continue" bubble thingy.  I'm gonna be content on being in the dark on this one unless you choose to use your grown up words.
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 07:09:50 PM
I mean if you don't want to watch it I can't help you here, it's their official website, jesus
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 07:12:40 PM
I mean if you don't want to watch it I can't help you here, it's their official website, jesus

it has less to do with me watching it than it has to do with you providing a summary requiring less characters than your last post, jesus
Title: Re: cooking
Post by: libstradamus on November 07, 2015, 07:13:47 PM
There was an episode where cooking shows were compared to porn/phone sex lines and Randy got addicted. It was pretty good
Title: Re: cooking
Post by: libstradamus on November 07, 2015, 07:20:45 PM
Also a nicely timed reference from tbt
Title: Re: cooking
Post by: CNS on November 07, 2015, 07:21:27 PM
I can get behind that.

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Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 08:11:50 PM
All is good in the hood.  I'm either going to go to sleep or die fat & happy tonight.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_195931_zpsxk5itnqm.jpg)
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:22:24 PM
Most people eat slop. alexander supertramp eats real food.
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 08:25:32 PM
Most people eat slop. alexander supertramp eats real food.

But only when i'm not eating slop
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:31:47 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.
Title: Re: cooking
Post by: alexander supertramp on November 07, 2015, 08:36:13 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.

But that sounds good.  Last night I had a corn dog and some chili cheese tots so you totally topped that.
Title: Re: cooking
Post by: cDubya on November 07, 2015, 08:38:46 PM
AST, you never cease to amaze me. Well done, sir. :cheers:
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:41:00 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.

But that sounds good.  Last night I had a corn dog and some chili cheese tots so you totally topped that.

In your slop-eating face!!    :D
Title: Re: cooking
Post by: CNS on November 09, 2015, 05:26:07 PM
(http://images.tapatalk-cdn.com/15/11/09/1a92e60dc31a9a95e8dc49224043f048.jpg)

The most simplistic and the most delish  thing in the world.  Just put some boiled shrimp in to chill, too.

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 09:43:58 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.
Title: Re: cooking
Post by: 8manpick on November 16, 2015, 09:49:49 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.

Highly recommend making your own chicken stock, or buying from a butcher that makes it in house.  Night and day from the grocery store variety.

I made risotto for the first time on Saturday according to this method: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html :lick:
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 09:53:21 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.

Highly recommend making your own chicken stock, or buying from a butcher that makes it in house.  Night and day from the grocery store variety.

I made risotto for the first time on Saturday according to this method: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html :lick:

that's a great tip!
Title: Re: cooking
Post by: pissclams on November 16, 2015, 10:18:50 AM
definitely make your own stock.  another pro tip is to use the frozen noodles, like these

(http://skwishface.files.wordpress.com/2009/12/chixnoodles1.jpg)
Title: Re: cooking
Post by: libstradamus on November 16, 2015, 10:21:39 AM
Those noodles are so great 'clams. I told my mom to fix those for thnxgiving but they don't sell them in California so she has to make noodles from scratch and I'm like lol sucks to be you
Title: Re: cooking
Post by: AbeFroman on November 16, 2015, 10:31:20 AM
Cooked a lot this weekend.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12227072_10102643178690681_2671651180866471462_n.jpg?oh=82672384ad128d77debcbdcebae2fb2e&oe=56B16203)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12239506_10102643179863331_1439805313839171363_n.jpg?oh=73a49a178f3ead5c4423476d14fe97a5&oe=56ED959C)
Chicken Cheese"steaks" with a barley salad on Saturday

(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12250146_10102643971162561_6343063749918216900_n.jpg?oh=23017fa5ed3c82217cf8184d803d8004&oe=56F40C62)
Bacon hash in tomato sauce on Sunday morning
Title: Re: cooking
Post by: CNS on November 16, 2015, 11:11:59 AM
Super cheap/quick/good chicken noodles:

 - jamieson or LB chicken soup base(in the soup aisle but in a short jar type thing)
 - One rotisserie chicken - pick meat off and dice up
 - Reames noodles

Pretty fantastic and it takes like 15 min.
Title: Re: cooking
Post by: Cire on November 16, 2015, 12:48:51 PM
Rotisserie is the way to go.

white wine and herbs de provence too.
Title: Re: cooking
Post by: Cire on November 16, 2015, 12:49:39 PM
I don't care for egg noodles though, I go for Campanelle noodles
Title: Re: cooking
Post by: CNS on November 16, 2015, 03:54:04 PM
If you do the wine, you should start in a skillet with a couple shallots, a stalk of celery, and a carrot, soften them up with a tbspn of butter for a few min, then add the wine and reduce it for 4-5  min on med high heat, then add to the stock, noodles, and chicken and boil it to thickness.  That said, I think white wine would take over this dish, imo.

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Title: Re: cooking
Post by: Cire on November 16, 2015, 04:30:08 PM
Puts chicken soup over the top.
Title: Re: cooking
Post by: Chingon on November 16, 2015, 04:52:48 PM
Cabbage is the key ingredient for a great chicken soup.
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:17:33 PM
It was just kinda ok. I think I need better spices or something.
Title: Re: cooking
Post by: libstradamus on November 16, 2015, 08:19:31 PM
did you put some of that pepper that has huge flakes in it?
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:20:41 PM
did you put some of that pepper that has huge flakes in it?

i just used regular pepper
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:22:16 PM
It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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Title: Re: cooking
Post by: Cire on November 16, 2015, 08:29:29 PM
Probably not enough herbs/seasonings
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:31:34 PM
What kind?

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:34:05 PM
It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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whole chicken, cooked in water to make a broth, then i got all the meat and junk and strained the broth, carrots and celery and onions chopped added to the broth, added the chicken back in, cooked on low heat for a couple hours with a bay leaf, salt, pepper, tumeric, and parsely, added egg noodles and then some corn starch to thicken the broth just a tad. I mean, it wasn't bad but the effort vs. reward ration was way off.
Title: Re: cooking
Post by: 8manpick on November 16, 2015, 08:39:48 PM

It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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whole chicken, cooked in water to make a broth, then i got all the meat and junk and strained the broth, carrots and celery and onions chopped added to the broth, added the chicken back in, cooked on low heat for a couple hours with a bay leaf, salt, pepper, tumeric, and parsely, added egg noodles and then some corn starch to thicken the broth just a tad. I mean, it wasn't bad but the effort vs. reward ration was way off.

Best guess is under seasoned (salt)? Seems like it would have been good.

That said, I would suggest baking the chicken,  then stripping most of the meat to make your stock with the carcass and drippings. Then you can add the meat back in to the soup near the end.
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:42:47 PM
whole chicken cooked in water doesn't mean what it sounds like, right
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:42:52 PM
Yep, good tip.  Baking the chicken first will make all the diff.  Season the chicken well before you bake it, too.

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:47:21 PM
whole chicken cooked in water doesn't mean what it sounds like, right

i bought a whole chicken and pulled it apart and then like cooked it in water, then pulled the meat out and then put the bones and junk back in to finish making the broth but i guess that's not what i was supossed to do.

i never done this before. i just googled: make chicken noodle soup
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:49:07 PM
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:53:53 PM
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it

no it was just a raw chicken. virgin clean but i baptized it for its sins anyway.
Title: Re: cooking
Post by: libstradamus on November 16, 2015, 08:55:18 PM
Well good try anyway
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:55:29 PM
we're gonna 16 goal a good chicken noodle soup out of ya yet!
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:57:18 PM
monday is my day off. next monday i get back up on the horse and go again.
Title: Re: cooking
Post by: CNS on November 16, 2015, 09:06:55 PM
Roast that chicken at 375deg for a good 1:15, or so, or until the inside of that breast is around 160-165deg.  Let it cool a little bit, strip it, and go from there.

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Title: Re: cooking
Post by: Tobias on November 16, 2015, 09:32:28 PM
monday is my day off. next monday i get back up on the horse and go again.

:emawkid:
Title: Re: cooking
Post by: pissclams on November 16, 2015, 09:33:06 PM
hmm man, best chicken noodle soup ever
Title: Re: cooking
Post by: Chingon on November 16, 2015, 10:51:26 PM
Needed cabbage.
Title: Re: cooking
Post by: 8manpick on November 17, 2015, 09:05:53 AM
Alright, killer tomato soup recipe time:
Title: Re: cooking
Post by: libstradamus on November 25, 2015, 10:38:08 PM
I made these little bacon wrapped Sriracha chicken things last night that were super rough ridin' good.
Title: Re: cooking
Post by: libstradamus on November 25, 2015, 10:41:01 PM
Here's the recipe

(http://guideimg.alibaba.com/images/shop/107/03/13/4/sams-choice-applewood-smoked-bacon-wrapped-chicken-10-count-11-oz_3741614.jpg)
Title: Re: cooking
Post by: libstradamus on November 25, 2015, 10:42:24 PM
Well similar, it was the spicy kind
Title: Re: cooking
Post by: The Big Train on November 25, 2015, 10:43:05 PM
Surprised the bacon was acceptable to that delicate palette
Title: Re: cooking
Post by: libstradamus on November 25, 2015, 10:44:32 PM
Some of the bacon I had to tear off the huge fat sections, but that's normal bacon stuff
Title: cooking
Post by: The Big Train on November 25, 2015, 10:46:20 PM
I mean, I don't even want to imagine what fatty would think of you posting that garbage here. smdh
Title: Re: cooking
Post by: Tobias on November 25, 2015, 10:48:23 PM
sounds delicious, 'logic
Title: Re: cooking
Post by: libstradamus on November 25, 2015, 10:49:35 PM
sounds delicious, 'logic

It was. I will be picking up the ingredients again next time I'm at wal-mart
Title: Re: cooking
Post by: Cartierfor3 on November 25, 2015, 11:52:33 PM
I made mac n cheese for 2 (yes 2!) thanksgivings i'm headed to tomorrow. They turned out great. (http://www.sherv.net/cm/emo/dancing/smiley.gif)
Title: Re: cooking
Post by: wetwillie on November 26, 2015, 08:14:34 AM
Nice job cf3, you always deliver in the clutch.
Title: Re: cooking
Post by: 8manpick on December 31, 2015, 09:59:00 AM
I made this this morning, and WOW!

http://www.seriouseats.com/2015/12/yorkshire-pudding-egg-eggy-puds-breakfast-you-didnt-know-you-need.html
Title: Re: cooking
Post by: Tobias on December 31, 2015, 10:02:16 AM
extremely pud
Title: Re: cooking
Post by: 8manpick on December 31, 2015, 10:07:49 AM
extremely pud

:D
Title: Re: cooking
Post by: AbeFroman on December 31, 2015, 10:49:47 AM
Making buffalo chicken Rangoon for a NYE party snack. Cream Cheese, Chicken (duh), blue cheese, carrots, celery, and Louisiana Wing Sauce all fried up in Rangoon wraps. Very midwestern-y but IDGAF
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:12:50 AM
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.

Title: Re: cooking
Post by: Mrs. Gooch on January 18, 2016, 10:15:23 AM
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.

Can I get the recipe? I love horchatta. Never tried to make it myself though.
Title: Re: cooking
Post by: libstradamus on January 18, 2016, 10:17:54 AM
Hmm, just googled it, I thought horchatta was chocolatey.
Title: Re: cooking
Post by: libstradamus on January 18, 2016, 10:23:58 AM
What Mexican chocolatey thing am I thinking of?
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:24:13 AM
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:25:40 AM
What Mexican chocolatey thing am I thinking of?

Dulce de leche?  That isn't chocolaty, but more of a really light caramel flavor, imo. 

Man, I don't know.  Let me know when you figure it out.
Title: Re: cooking
Post by: libstradamus on January 18, 2016, 10:26:28 AM
Champurrado
Title: Re: cooking
Post by: Mrs. Gooch on January 18, 2016, 10:28:13 AM
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.

How do I bookmark this post???
Title: Re: cooking
Post by: libstradamus on January 18, 2016, 10:28:45 AM
Email it to Gooch
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:29:19 AM
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....
Title: Re: cooking
Post by: libstradamus on January 18, 2016, 10:34:15 AM
I used to live next to a Mexican mini mart and they would have it on Saturday mornings. Good stuff.
Title: Re: cooking
Post by: HerrSonntag on January 18, 2016, 04:02:42 PM
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....
FWIW you can by masa harina in the grocery store.  I have a bag from Dillons that i've been working on for over a year on account of the infrequency with which i make tamales.
Title: Re: cooking
Post by: Cire on January 18, 2016, 04:32:12 PM
Champurrado is hot coco


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Title: Re: cooking
Post by: CNS on January 18, 2016, 07:29:17 PM
Wikipedia describes it as something much more in depth.  Based on masa, orange peel, ect. 
Title: Re: cooking
Post by: Cire on January 19, 2016, 05:58:33 AM
Yeah but if you go to kck and order one you're getting Swiss miss with some spices added


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Title: Re: cooking
Post by: 8manpick on January 21, 2016, 07:18:38 PM
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.
(http://uploads.tapatalk-cdn.com/20160122/3c21b885677ef5f008a316982425430d.jpg)
Title: Re: cooking
Post by: The Big Train on January 21, 2016, 07:24:46 PM
:lick: all of that

also i have some of those same plates
Title: Re: cooking
Post by: CNS on January 21, 2016, 09:07:19 PM
That with some wasabi soy is one of my absolute favorite things to eat.  Just fantastic.  Looks like you got it done perfectly, too.
Title: Re: cooking
Post by: Cire on January 22, 2016, 07:58:04 AM
why sear it?
Title: Re: cooking
Post by: CNS on January 22, 2016, 09:19:19 AM
Maillard reaction = flavor
Title: Re: cooking
Post by: Gooch on January 22, 2016, 09:27:20 AM
I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.
Title: Re: cooking
Post by: 8manpick on January 22, 2016, 10:17:18 AM

I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.

For the mushrooms, start in butter, add wine when you add the garlic and onion, cook pretty high until the wine is cooked off / absorbed.

Got some tuna left, definitely going to marinade in wasabi soy.
Title: Re: cooking
Post by: 8manpick on January 22, 2016, 10:17:34 AM

Maillard reaction = flavor
why sear it?
Bingo
Title: Re: cooking
Post by: AbeFroman on January 22, 2016, 10:20:24 AM
Great job on the sear. Looks delicious
Title: Re: cooking
Post by: alexander supertramp on January 22, 2016, 08:31:59 PM
nicely done on the tuna
Title: Re: cooking
Post by: CNS on January 26, 2016, 07:17:40 PM
Just made some bananas foster but with honey, cinnamon, and tequila rather than rum.  It was like a sopapia made sweet banana love to bananas foster.
Title: Re: cooking
Post by: _33 on January 26, 2016, 09:34:22 PM
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.

Glad to see I'm not the only one who enjoys raw tuna.  A lot of times I'll eat mine straight out of the can without even heating it up.  Will try searing with salt and pepper sometime.
Title: Re: cooking
Post by: 8manpick on January 26, 2016, 09:38:24 PM

Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.

Glad to see I'm not the only one who enjoys raw tuna.  A lot of times I'll eat mine straight out of the can without even heating it up.  Will try searing with salt and pepper sometime.

Can, huh?
Title: Re: cooking
Post by: pissclams on January 26, 2016, 09:50:28 PM
canned tuna?  LOL. if you haven't switched to the bagged kind then you're missing out.
Title: Re: cooking
Post by: Mrs. Gooch on January 27, 2016, 08:15:15 AM
Canned tuna isn't raw.
Title: Re: cooking
Post by: Cire on January 27, 2016, 08:17:15 AM
Oh yeah, who cooked it?  The dolphin!


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Title: Re: cooking
Post by: Shooter Jones on January 27, 2016, 09:59:10 AM
Chicken of the sea, lol.
Title: Re: cooking
Post by: Dlew12 on January 27, 2016, 10:01:33 AM
was actually thinking about firing up some tuna helper (tetrazzini style) tonight.  need to pick up some milk.
Title: Re: cooking
Post by: 8manpick on January 27, 2016, 10:12:14 AM
was actually thinking about firing up some tuna helper (tetrazzini style) tonight. need to pick up some milk.

:lol:
Title: Re: cooking
Post by: HerrSonntag on February 01, 2016, 10:43:02 PM
MutterSonntag got me a bean pot for xmas this year. I was a little dubious at first but look at crust!
(http://uploads.tapatalk-cdn.com/20160202/87b244a428befc2e1c443064d884a6db.jpg)

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Title: Re: cooking
Post by: puniraptor on February 02, 2016, 05:57:58 AM
Bean pot is useless without fart spoon
Title: Re: cooking
Post by: Cire on February 02, 2016, 06:38:25 AM
Explain a bean pot


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Title: Re: cooking
Post by: HerrSonntag on February 02, 2016, 09:02:51 AM
Explain a bean pot


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Thats why i was dubious about the new gift.  The ceramic pot evenly heats the beans, so when placed in the oven you can keep it up pretty high (allowing you to create that crust on top) without burning the beans...  its like a less durable, smaller, cheaper, enameled dutch oven.

Overall i'd give it a B- as a kitchen utility.  Its nice to have, novel, and theres probably quite a few dishes it can make really well (Mine's too big for the microwave, but if you have a huge microwave there are recipes for making tons of crazy stuff in it, like a meatloaf or lasagna) but the fact is when set next to my slow cooker, dutch oven, and pressure cooker one of those 3 is going to be better than the bean pot at whatever category you're trying to measure.  The slow-cooker is more hands off, the preassure cooker is faster, and the dutch oven can be used on the stove top/higher heats.
Title: Re: cooking
Post by: cDubya on February 02, 2016, 06:09:34 PM
So this was easy, and tasty... Clay pot chicken in the oven tonight. Hour and a half, 20 minutes with the lid off for crispy skin. Nice impromptu meal. Does this even count as cooking?
(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/20160202_181256_zpszroszuba.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160202_181256_zpszroszuba.jpg.html)
Title: Re: cooking
Post by: meow meow on February 02, 2016, 06:18:19 PM
"honey, why is that new plant I got potted in an old ice cream bucket?"

 :whistle1:
Title: Re: cooking
Post by: CNS on February 02, 2016, 06:19:01 PM
No drippings? 
Title: Re: cooking
Post by: pissclams on February 02, 2016, 06:34:13 PM
if you want a really easy roast chicken recipe that tastes great, google thomas keller's.  it takes some brining but is pud to cook.
Title: Re: cooking
Post by: CNS on February 02, 2016, 06:40:44 PM
1 whole chicken
Seasoned salt all over
Seasoned pepper all over
Stuff with 2 bayleaves, 1 chopped shallot, and one stlk of cellery.
Put it in a iron skillet
Put two more bayleaves, two more chopped shallots, and one more chopped stalk of cellery around the chicken in the skillet
Put about 1/8" of white wine in the bottom and a similar amt of chicken stock.
Bake at 375° until 160° at the thickest portion of breast.

Pull bird and set aside.  Add a cup or so of more wine and a cup or so of additional stock.  Boil on high for a few min, use slotted spoon to pull veg out.  Keep boiling until it thickly coats a spoon. 

Drizzle sauce over chicken.

It's great.
Title: Re: cooking
Post by: cDubya on February 10, 2016, 11:54:31 AM
Gonna give that a try some time. Thanks, CNS.
Title: Re: cooking
Post by: Mikeyis4dcats on February 10, 2016, 12:11:26 PM
What Mexican chocolatey thing am I thinking of?

Xocolatl?  Aztec hot chocolate?
Title: Re: cooking
Post by: Dlew12 on February 10, 2016, 12:26:06 PM
What Mexican chocolatey thing am I thinking of?
mole sauce?
Title: cooking
Post by: The Big Train on February 10, 2016, 12:38:04 PM
I'm planning on making chicken en mole this week!
Title: Re: cooking
Post by: Cire on February 10, 2016, 12:43:13 PM
mole is one of those things that is hard for me to eat because it looks like bbq sauce and is served kind of the same way bbq sauce would be but it doesn't taste anything like bbq sauce.
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 12:47:25 PM
Yeah it tastes like a million times better
Title: Re: cooking
Post by: pissclams on February 10, 2016, 02:11:24 PM
Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 03:04:48 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong
Title: Re: cooking
Post by: libstradamus on February 10, 2016, 03:05:53 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

 :lol:
Title: Re: cooking
Post by: meow meow on February 10, 2016, 03:07:41 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

TBT post
Title: Re: cooking
Post by: _33 on February 10, 2016, 03:09:35 PM
1 whole chicken
Seasoned salt all over
Seasoned pepper all over
Stuff with 2 bayleaves, 1 chopped shallot, and one stlk of cellery.
Put it in a iron skillet
Put two more bayleaves, two more chopped shallots, and one more chopped stalk of cellery around the chicken in the skillet
Put about 1/8" of white wine in the bottom and a similar amt of chicken stock.
Bake at 375° until 160° at the thickest portion of breast.

Pull bird and set aside.  Add a cup or so of more wine and a cup or so of additional stock.  Boil on high for a few min, use slotted spoon to pull veg out.  Keep boiling until it thickly coats a spoon. 

Drizzle sauce over chicken.

It's great.

Bay leaves lol.  Who would actually put a bay leaf is something that calls for a bay leaf?  Probably only someone who is in the pocket of big bay leaf I guess.
Title: Re: cooking
Post by: CNS on February 10, 2016, 03:10:27 PM
I buy in bulk
Title: Re: cooking
Post by: libstradamus on February 10, 2016, 03:16:17 PM
Love a good Bay leaf
Title: Re: cooking
Post by: Emo EMAW on February 10, 2016, 03:17:28 PM
Bay leaves are great but I abstain because of how they harm the environment.
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 03:22:15 PM

Love a good Bay leaf

This is not a type of Mac and cheese
Title: Re: cooking
Post by: Mikeyis4dcats on February 10, 2016, 03:40:28 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

LOVE mexican food, but mole sucks.           McRib > mole
Title: Re: cooking
Post by: libstradamus on February 10, 2016, 04:04:34 PM

Love a good Bay leaf

This is not a type of Mac and cheese

No one said it is. :confused:

good grief you're becoming weirder than dax smdh
Title: Re: cooking
Post by: _33 on February 13, 2016, 07:44:15 AM
I was making homemade chicken noodle soup last night and I actually LOL'd when I saw that it called for a bay leaf, and then I smdh'd and continued without adding.
Title: Re: cooking
Post by: CNS on February 13, 2016, 08:37:34 AM
Ha. 


But for real, add it.  Adds savory.  I usually double what a recipe says when it comes to them.
Title: Re: cooking
Post by: HerrSonntag on February 13, 2016, 10:06:31 AM
Bay leaves need to go in the top secret cooking secrets secret thread.
Title: Re: cooking
Post by: CNS on May 26, 2016, 12:54:03 PM
Oh man!  I hope this makes it's way to KC.  This would be so fantastic for trying awesome food.  Especially different ethnic foods. 

I am def going to look closely at this if it gets here.

http://www.foodandwine.com/blogs/startup-wants-be-airbnb-home-cooked-food?xid=soc_socialflow_facebook_fw (http://www.foodandwine.com/blogs/startup-wants-be-airbnb-home-cooked-food?xid=soc_socialflow_facebook_fw)

Quote
This Startup Wants to Be the Airbnb of Home-Cooked Food

Quote
Most of us prefer home-cooked food to takeout, but life doesn't always afford us the time to flex our culinary skills. Unsurprisingly, there's a startup that thinks it has a solution: ordering food from your neighbors.
Title: Re: cooking
Post by: pissclams on May 26, 2016, 12:58:37 PM
uh, not really interested in eating food from kitchens that aren't regulated in some way/shape/form

there's some sick people out there

would i cook for people?  not sure about that either
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:03:53 PM
A rating system would quickly take care of most of my concern.  I am pretty sure current laws won't allow this anyway, but I would definitely participate.
Title: Re: cooking
Post by: catastrophe on May 26, 2016, 01:07:30 PM
I'm aware of a case where the city tried to shut down a program where a church group was feeding homeless people because of food regulations. The city lost but that was because of religious freedom stuff.
Title: Re: cooking
Post by: pissclams on May 26, 2016, 01:09:35 PM
the health dept isn't really a concern of mine.  i think that the city of kcmo has like 2-3 inspectors which isn't enough to police every commercial kitchen in the city. 

there are other ways that commercial kitchens police themselves though, liability, peers working in the kitchen, etc
Title: Re: cooking
Post by: libstradamus on May 26, 2016, 01:11:02 PM
You can cook for me if you want, cns
Title: Re: cooking
Post by: libstradamus on May 26, 2016, 01:13:55 PM
'clams too
Title: Re: cooking
Post by: Emo EMAW on May 26, 2016, 01:15:08 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:19:54 PM
You can cook for me if you want, cns

I don't think you would eat anything I make, though.   :dunno:
Title: Re: cooking
Post by: libstradamus on May 26, 2016, 01:21:47 PM
Sure I would, just remove everything but meat/cheese/bread and spices
Title: Re: cooking
Post by: pissclams on May 26, 2016, 01:23:05 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:27:53 PM
Yep.  There are some crazy rules in there.  I build a couple commercial kitchens in a past life and getting them past the city was always a mix of  :bang: :lol: :facepalm: :crossfingers: :curse: .

things may have changed in the last decade, but an example: you used to have to have a certain quantity of hand sinks per area, and they had to be no more than a certain distance away from cooking surfaces, and they had to reach some ungodly hot temperature with in like 3 seconds.  The temp is like 170deg, which is hot as eff when washing your hands, and the cooks are supposed to wash for a full 30 seconds or something super long.

Title: Re: cooking
Post by: Emo EMAW on May 26, 2016, 01:35:00 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid

Ya who knows.  There were ones he wouldn't take his family to. 
Title: Re: cooking
Post by: Dlew12 on May 26, 2016, 02:06:54 PM
I would absolutely use that.  Just last night I was walking in my apartment hallway when the aroma of some glorious dish one of my neighbors was cooking infiltrated my nostrils. 

Was dying to try whatever it was.  I'd have gladly paid 7 or 8 bucks for a serving.
Title: Re: cooking
Post by: slobber on June 13, 2016, 09:40:35 AM
I would absolutely use that.  Just last night I was walking in my apartment hallway when the aroma of some glorious dish one of my neighbors was cooking infiltrated my nostrils. 

Was dying to try whatever it was.  I'd have gladly paid 7 or 8 bucks for a serving.
And if that neighbor had just gone to the right college, you could be friends and they would have invited you over for dinner!


Royals aren't gonna win 'em all
Title: Re: cooking
Post by: Mikeyis4dcats on June 13, 2016, 10:45:32 AM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid

I've seen the inside of a lot of operating commercial kitchens.   They are almost all pretty gross.   A few have been very clean, mostly national chains with strict procedures.     I just have to look past it when I eat out.   The only place I won't return is the Topeka Chili's, after we did a remodel there about 10 years ago.
Title: Re: cooking
Post by: puniraptor on June 25, 2016, 05:05:05 AM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT
Title: Re: cooking
Post by: CNS on June 25, 2016, 05:59:18 AM
Oh man!  Holy crap

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Title: Re: cooking
Post by: puniraptor on June 25, 2016, 06:09:15 AM
Only regret: not innovating soy sauce wasabi mayo
Title: Re: cooking
Post by: CNS on June 25, 2016, 08:10:11 AM
One sandwich must make the entire move worth it.

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Title: Re: cooking
Post by: The Big Train on June 25, 2016, 08:58:44 AM
Is that slightly grilled?
Title: Re: cooking
Post by: The Big Train on July 03, 2016, 10:05:04 PM
Chicken Fajita Pasta :lick:

(http://uploads.tapatalk-cdn.com/20160704/62e85150043514018f830b051dfbc7de.jpg)
Title: Re: cooking
Post by: SdK on July 16, 2016, 10:42:17 PM
Dinner with my French friend tonight.

(http://uploads.tapatalk-cdn.com/20160717/40aa00e82b8da7bfe43ff0a90a6cf885.jpg)
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:47:02 PM
Freedom fries and muscles?

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Title: Re: cooking
Post by: SdK on July 16, 2016, 10:53:02 PM
Ya damn right. I guess they have restaurants dedicated to it in France.
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:53:45 PM
Interesting

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Title: Re: cooking
Post by: SdK on July 16, 2016, 10:54:06 PM
Moules et frites!
Title: Re: cooking
Post by: SdK on July 16, 2016, 10:55:18 PM
The mussels were cooked in a bag filled with garlic butter. You then dip the fries in the garlic butter. Was quite delicious. Her family just uses the previous mussel to open the next. Quite efficient.
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:55:56 PM
That does sound good.

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Title: Re: cooking
Post by: The Big Train on July 16, 2016, 11:01:09 PM
was the garlic butter the only thing you added to the muscles?  or was there other dipping sauces?

I always have to have some sort of dipping sauce, muscles are like swallowing a giant booger.
Title: Re: cooking
Post by: SdK on July 16, 2016, 11:03:45 PM
Nope. Just put the mussels in a zip lock bag with garlic butter and boiled them. Was quite that good. They were a lot better than raw oysters, which I love, in the booger category.
Title: Re: cooking
Post by: CNS on July 16, 2016, 11:04:35 PM
I steam them with a shallot, a couple bay leaves, some white wine, and butter.  Then add a little cream to the sauce once they open.  It's pretty fantastic.

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Title: Re: cooking
Post by: SdK on July 16, 2016, 11:05:37 PM
I steam them with a shallot, a couple bay leaves, some white wine, and butter.  Then add a little cream to the sauce once they open.  It's pretty fantastic.

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Will have to try that next time. Sounds fantastic.
Title: Re: cooking
Post by: The Big Train on August 04, 2016, 05:37:59 PM
:lick: :lick: :lick:

(http://uploads.tapatalk-cdn.com/20160804/b8608f511afca1d7b5c8af64878bf3a4.jpg)
Title: Re: cooking
Post by: Tobias on August 04, 2016, 05:41:49 PM
menudo?
Title: Re: cooking
Post by: The Big Train on August 04, 2016, 05:53:25 PM
Chicken, red & green bell peppers, onions and pineapple salsa.  Served over lettuce, cheese, and a dab of 'our cream. :love:

(http://uploads.tapatalk-cdn.com/20160804/edf492fbde9b8b8c0ed96c449886eea3.jpg)
Title: Re: cooking
Post by: SdK on August 21, 2016, 05:21:14 PM
(http://uploads.tapatalk-cdn.com/20160821/8afd05dd32e04c1b61cbef4816bac6bb.jpg)

Mmmmhmmm
Title: Re: cooking
Post by: sys on August 21, 2016, 05:53:27 PM
hotless and dogless hotdogs?
Title: Re: cooking
Post by: SdK on August 21, 2016, 06:23:03 PM
Brat buried in kraut, tomatoes, and banana peppers. In a hoagie with mustard.
Title: Re: cooking
Post by: Canary on August 21, 2016, 07:10:44 PM
Both of those last two food pics look really good.  Beats the ham sandwich I'm about to eat for dinner.
Title: Re: cooking
Post by: puniraptor on August 22, 2016, 08:44:53 AM
I made brownies from scratch this morning (for breakfast basically). The #ack? No vanilla, substitute with a nice single malt. Worked pretty well I think.
Title: Re: cooking
Post by: libstradamus on August 22, 2016, 09:33:41 AM
My mom was making brownies once and we didn't have any eggs so she continued on anyway and they were very terrible, just fyi
Title: Re: cooking
Post by: CNS on August 22, 2016, 09:49:19 AM
My mom was making brownies once and we didn't have any eggs so she continued on anyway and they were very terrible, just fyi

This is how my wife cooks everything.  If we don't have it, skip it, it tastes bad, it gets thrown away.  Repeat in like 6-9 months or so when she tries to cook again.
Title: Re: cooking
Post by: puniraptor on August 22, 2016, 04:34:28 PM
lol adorable
Title: Re: cooking
Post by: The Big Train on September 08, 2016, 06:38:18 PM
Brown rice
Lettuce
Refried beans
Beef w/ onion & peas(!)
Cheese
'Our cream
Guac
Salsa

:lick:

(http://uploads.tapatalk-cdn.com/20160908/3f64f167df15d22da80689eeee03b0d8.jpg)
Title: Re: cooking
Post by: ednksu on September 08, 2016, 08:49:00 PM
Just got a new cast iron pizza pan 14".  Pretty excited because I left my pizza stone at my in laws and had to wedge two cookie sheets together on my last homemade pizza.
Title: Re: cooking
Post by: Dub on September 14, 2016, 05:20:23 PM
So I'm preppin for a chili cook off.  Gonna make a couple recipe test runs this weekend.  What's your favorite chilis and spices to use?
Title: Re: cooking
Post by: Tobias on September 14, 2016, 05:21:28 PM
check the "shame yourself" thread
Title: Re: cooking
Post by: cDubya on October 25, 2016, 09:33:31 PM
So the gf and I tried our hand at poutine. I believe we knocked it out of the park... eh?


(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/20161023_162535_zpsjoxmvxnx.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20161023_162535_zpsjoxmvxnx.jpg.html)
Title: Re: cooking
Post by: Tobias on October 25, 2016, 09:55:53 PM
sub in some curds and i would smash that (ok, i'm in anyways)
Title: Re: cooking
Post by: libstradamus on October 25, 2016, 10:03:35 PM
Is that menudo?
Title: Re: cooking
Post by: Tobias on October 25, 2016, 10:17:23 PM
tripes a la nicoise?
Title: Re: cooking
Post by: cDubya on October 26, 2016, 10:14:18 AM
sub in some curds and i would smash that (ok, i'm in anyways)

They are curds. Local farm too. I just diced them up for easier melting 
Title: Re: cooking
Post by: Asteriskhead on October 26, 2016, 10:22:34 AM
i made beef stew on sunday. i used beef stock and a can of backpacker brown ale for the base. it was very good. i will make it again.
Title: Re: cooking
Post by: Tobias on October 26, 2016, 10:24:36 AM
what were those, curds for giants? :horrorsurprise:
Title: Re: cooking
Post by: cDubya on October 26, 2016, 03:23:11 PM
what were those, curds for giants? :horrorsurprise:

Apparently! They even come pre-cut in bigger cubes...



(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/1477513209145_zpskfsyfywz.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/1477513209145_zpskfsyfywz.jpg.html)
Title: Re: cooking
Post by: CNS on October 26, 2016, 03:26:44 PM
Wouldn't trust such large curds.   :surprised: :runaway:

I mean, those are chunks, not curds. 
Title: Re: cooking
Post by: puniraptor on October 26, 2016, 03:36:35 PM
Doesn't look like a curd. Must have been pressed into that shape.

Is the texture still bouncy/squeaky?
Title: Re: cooking
Post by: cDubya on October 26, 2016, 03:37:13 PM
Wouldn't trust such large curds.   :surprised: :runaway:

I mean, those are chunks, not curds.

Well........ Theyre delicious. So...  :dunno:
Title: Re: cooking
Post by: Brock Landers on October 26, 2016, 03:54:16 PM
As a resident Almanian, I'm skeptical about the size of those curds.  I'll have to ask one of the guys down at the cheese plant to whey in with their expert professional opinion.
Title: Re: cooking
Post by: CNS on October 26, 2016, 04:24:11 PM
Artificial Chinese Curds
Title: Re: cooking
Post by: cDubya on October 26, 2016, 05:07:13 PM
As a resident Almanian, I'm skeptical about the size of those curds.  I'll have to ask one of the guys down at the cheese plant to whey in with their expert professional opinion.

  :D  Nicely done.
Title: Re: cooking
Post by: libstradamus on October 27, 2016, 11:00:33 AM
I have never tried a curd. They always look v gross. Cdub "curds" don't look that gross tho
Title: Re: cooking
Post by: Mikeyis4dcats on October 28, 2016, 12:14:19 PM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT

I've had plenty of salmon BLTs but never sashimi salmon BLT.   I'm torn.....it seems as though the texture of the sashimi would get lost
Title: Re: cooking
Post by: CNS on October 28, 2016, 01:01:51 PM
I forgot all about this.  I really want to mix up a strong wasabi/soy, drizzle on that, and smash.
Title: Re: cooking
Post by: puniraptor on October 28, 2016, 06:27:29 PM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT

I've had plenty of salmon BLTs but never sashimi salmon BLT.   I'm torn.....it seems as though the texture of the sashimi would get lost
It did if you read my post mortem.

Smoked salmon I think will be where it's at.
Title: Re: cooking
Post by: pissclams on November 10, 2016, 07:48:41 PM

we need a taco thread, my goodness
Title: Re: cooking
Post by: Tobias on November 10, 2016, 08:09:32 PM

we need a taco thread, my goodness

you have my attention clams
Title: Re: cooking
Post by: Shooter Jones on December 09, 2016, 08:49:38 PM
Got a little high earlier and realized I don't have much food.

But then I found a totes party pizza hiding in the freezer, cubed peps obvi. Cooked that up, and then found a lost can of hormel in the back of a cabinet, so I cooked that up and guess what....I put it ON THE PIZZA. Added some cheese. Man, cooking.

Followed it up with some toast and strawberry jam. Needless to say, it's been a good night.
Title: Re: cooking
Post by: libstradamus on December 09, 2016, 08:51:32 PM
Gross but would eat
Title: Re: cooking
Post by: Tobias on December 09, 2016, 10:59:26 PM
is hormel spam?
Title: Re: cooking
Post by: libstradamus on December 09, 2016, 11:03:55 PM
I assumed chili
Title: Re: cooking
Post by: Tobias on December 09, 2016, 11:40:03 PM
oh, yeah that makes sense
Title: Re: cooking
Post by: Shooter Jones on December 10, 2016, 10:50:26 AM
Yes, chili.

It was surprisingly complimentary.
Title: Re: cooking
Post by: pissclams on December 10, 2016, 12:42:18 PM
sounds delish. you're one lucky son of a bitch, shooter
Title: Re: cooking
Post by: CNS on December 10, 2016, 01:24:13 PM
Pairing of such complex ingredients is a God given gift.  You can't teach that.  You either feel it in your soul or you dont.  Goddamn Jedi move.
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 05:56:40 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
Title: Re: cooking
Post by: Mrs. Gooch on January 10, 2017, 08:39:12 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting

Thank god I can't see those pictures.
Title: Re: cooking
Post by: Gooch on January 10, 2017, 11:23:07 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
This has inspired me to make some Kimchi this weekend. :lick:
Title: Re: cooking
Post by: Mrs. Gooch on January 10, 2017, 12:30:40 PM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
This has inspired me to make some Kimchi this weekend. :lick:

:barf:
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 02:58:34 PM
(https://uploads.tapatalk-cdn.com/20170110/97f6e321ad157c4123ac9910c3d66b4f.jpg)
(https://uploads.tapatalk-cdn.com/20170110/56e4278cba6a70693853c33b9916609d.jpg)
Will it all fit ?!?!?!?!!?!!

(https://uploads.tapatalk-cdn.com/20170110/8347f4fbbd68b0fcb7718cc12e555bd9.jpg)

Yes!

Start your fermentation clocks!
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 02:59:11 PM
PSA: these unidentified red chilis are hot as eff
Title: Re: cooking
Post by: Tobias on January 10, 2017, 02:59:42 PM
you should go for a fermentation record
Title: Re: cooking
Post by: Chingon on January 10, 2017, 03:15:03 PM
Thats a wonderful idea puni.  You should bury it in your backyard for best results.
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 04:35:39 PM
mmmmmmmmmmmmm... whats the record?
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:11:58 PM
you should go for a fermentation record

the best things in life are fermented. 100% srs
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:12:30 PM
i'm going to have a yogurt rn.
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:17:07 PM
i had some coffee this morning and some chocolate too. i'll probably have some stinky cheese with lunch here in a bit, and I damn sure know that I'm going to have a beer later.
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:19:46 PM
i'm a bit of a fermentationhead, if you will. i've got all sorts of weird bugs up in my body.
Title: Re: cooking
Post by: libstradamus on January 11, 2017, 12:55:20 PM
I had a chocolate donut and water for breakfast
Title: Re: cooking
Post by: The Big Train on January 11, 2017, 05:39:58 PM
I made some pretty good stir fry tonight :lick:
Title: Re: cooking
Post by: sys on January 11, 2017, 06:11:17 PM
I had a chocolate donut and water for breakfast

eating anything sweet, except raw fruit, without tea, coffee or milk is pretty horrible.
Title: Re: cooking
Post by: libstradamus on January 11, 2017, 09:13:43 PM
I really like water tho
Title: Re: cooking
Post by: pissclams on January 12, 2017, 10:22:37 AM
yesterday i made pot roast and salt potatoes.
before cooking, i rinsed the potatoes in a colander under warm water for 5 minutes.  the pot roast  was one of these jobs from trader joe's-

(http://www.traderjoes.com/images/fearless-flyer/uploads/article-1887/cabernet-pot-roast.png)

cooked in the crock pot on high for about 6 hours

it was great
Title: Re: cooking
Post by: Tobias on January 12, 2017, 10:27:51 AM
you didn't brush the potatoes?
Title: Re: cooking
Post by: pissclams on January 12, 2017, 10:31:48 AM
you didn't brush the potatoes?

rinsed then boiled for like 45 minutes
Title: Re: cooking
Post by: Tobias on January 12, 2017, 10:36:20 AM
sorry about the dirt cancer bro
Title: Re: cooking
Post by: pissclams on January 12, 2017, 11:07:06 AM
do you like the salt potatoes?  i thought that my mention may spur some conversation. 
Title: Re: cooking
Post by: Tobias on January 12, 2017, 11:12:45 AM
no cilantro?
Title: Re: cooking
Post by: CNS on January 12, 2017, 12:37:19 PM
yesterday i made pot roast and salt potatoes.
before cooking, i rinsed the potatoes in a colander under warm water for 5 minutes.  the pot roast  was one of these jobs from trader joe's-

(http://www.traderjoes.com/images/fearless-flyer/uploads/article-1887/cabernet-pot-roast.png)

cooked in the crock pot on high for about 6 hours

it was great

We do the crockpot roast often, this time of year.  A stick of cellery, two shallots, a carrot, two parsnips, a couple oz of red wine, and about a cup of beef stock. Really good.
Title: Re: cooking
Post by: Mikeyis4dcats on January 12, 2017, 02:31:19 PM
Mississippi Roast is the best - 4# chuck roast, cover with packet of Au Jus, packet of Ranch Seasoning, half stick of butter and some pepperoncini.   Cook on low 8 hrs.
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 02:37:23 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)
Title: Re: cooking
Post by: Asteriskhead on January 12, 2017, 02:48:30 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)

that's ahead of my time here, but i thought that catmatt and crockpot meltdown guy were two separate people.

catmatt is the weird guy from salina with the youtube channel, right?
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 02:59:10 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)

that's ahead of my time here, but i thought that catmatt and crockpot meltdown guy were two separate people.

catmatt is the weird guy from salina with the youtube channel, right?
this is true for some reason I thought that might've been the final straw in catmatts hat.. I cant remember who it was though and he was one of the first nutcases to pop into my head
Title: Re: cooking
Post by: Dlew12 on January 12, 2017, 03:20:25 PM
I don't associate catmatt with crockpots :dunno:
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 03:22:35 PM
maybe his wife?
Title: Re: cooking
Post by: Asteriskhead on January 12, 2017, 03:38:35 PM
search tells me that the poster in question's name is: weird robert
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 03:40:22 PM
oh yes.. weird Roberts foam finger..
Title: Re: cooking
Post by: pissclams on January 12, 2017, 05:15:49 PM
oh yes.. weird Roberts foam finger..

that's it!
Title: Re: cooking
Post by: SdK on January 15, 2017, 06:41:53 PM
(https://uploads.tapatalk-cdn.com/20170116/8b003c81247dd8a40ea833472d4fd7e4.jpg)

Decided no to mashed taters and gravy
Title: Re: cooking
Post by: Canary on January 15, 2017, 07:06:18 PM
Looks delicious.  A great day to be cooking.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:12:05 PM
False, looks terrible, no crust on that.  If you're going to go medium rare you need to have that nice crust.

Unless I'm wrong and the pic is terrible because you decided to take a picture with those taters instead of mashing them.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:17:37 PM
I cooked it in olive oil in my cast iron skillet. It was delicious. About 1/4 inch of oil some montreal, past bacon grease, it was delicious.

For a good crust, I'd have had to cook it another way I believe.

Also those are french cut great beans.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:23:38 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:25:49 PM
Also has anyone used a sous vide method for their meat?  I think it's evil sorcery to cook meat without fire, but some like it for its juiciness and tenderness.
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:25:57 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:28:12 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Hows your seasoning?  Mine doesn't rust, but doesn't look as fresh if I forget to dry it.  I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage. 
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:33:04 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Hows your seasoning?  Mine doesn't rust, but doesn't look as fresh if I forget to dry it.  I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage.

Probably not as good as it should be.  I should probably bake mine more but I hate cleaning up after I cook anyways. 
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:34:36 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
I don't know the temp per se, but at a 6.5 on the dial.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:35:31 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
I never clean mine. Just wipe out excess grease. :dunno:
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:36:49 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
I don't know the temp per se, but at a 6.5 on the dial.

Are you just pan searing it and finishing on top or are you finishing in the oven?

I like to preheat mine in the oven to 450.  Pull, about 2 minutes on a side or until it easily releases. I usually like mine medium to medium well so I'll put it back in the 450 oven to finish with about 5 minutes or so. 
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:38:33 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:38:47 PM
Nope. Just straight up heat to a see a few bubbles. Insert steak. Cook for a couple minutes, flip, couple minutes, pull
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:39:25 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.
I don't ever have a smoking issue?
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:41:03 PM
You guys are making me hungry
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:42:17 PM
Gotcha.  You are cooking pretty low, then.

Try this:
Season steak and set on counter for 30min or so.  Then put it on a cookie sheet in the oven at 250° or so for about 10 min, until internal temp is 90deg.  While it's warming, get that cast iron stupid hot on high, then right as you see 90deg, put it in the skillet for a min or two per side until you see 125-130deg internal. 

Super delish.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:43:21 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.


https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points

throws shade on oil game, suggests oil with lower smoke piont  :blank:


 :cool: all good, do you work with many types of oils?  I just use EVOO because it's handy and it smokes, but I can deal with it.  I'd be open to suggestions if you have any (aside from coconut ;) ). 
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:43:30 PM
I'll give that a shot. Dry skillet?

Thanks for the advice.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:45:45 PM
I use a small amt of coconut oil and a tablespoon of butter with a smashed clove of garlic and a sprig of thyme.  Just hot as crap.  Open windows and put a fan pointing at your smoke detector.

I for real am pricing how much a legit hood would cost over the stove.  Not that bullshit thing your microwave does as a vent, but a real hood.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:46:47 PM
You can do the same thing but use a hot gas grill instead of the cast iron skillet.  Still very juicy and super tender. 
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:48:06 PM
Or you could preheat, used a refined or light olive oil, heat the skillet to 450, sear on each side, and oven it for 3 to 4 minutes and be done in 6-8 total minutes.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:48:19 PM
I use a small amt of coconut oil and a tablespoon of butter with a smashed clove of garlic and a sprig of thyme.  Just hot as crap.  Open windows and put a fan pointing at your smoke detector.

I for real am pricing how much a legit hood would cost over the stove.  Not that bullshit thing your microwave does as a vent, but a real hood.
Hahaha yeah. I never understood the point of moving crap 6 inches higher. If you own your own home, it's not hard at all to do, I suggest you do it. When I worked hvac on new homes, we always sent that crap outside.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:48:52 PM
I'm not using cheap ass olive oil ftr.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:49:44 PM
Can someone explain the point of the baking? I'm happy with the skillet only.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:50:19 PM
And I'll try coconut oil next time I shop
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:51:30 PM
I haven't studied up myself, but America's Test Kitchen, Milk Street Radio, sporkfull, etc all say to not use olive oil for high temp cooking due to smoke point.  Not that it smokes too much, but smoke point is the temp your oil breaks.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:53:17 PM
I'm not using cheap ass olive oil ftr.

Up yo brands son!  Probably some fake ass oil in your pantry (actually a huge issue).

And the point of baking is to get nice even heat to finish the steak.  It's easier to control and nice and predictable for longer cook times to get medium well and well done. 


And make sure you don't use the wrong oil for your application.  Seriously coconut has a much lower smoke point then EVOO and will be much closer to the temps you're talking about.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:53:29 PM
Makes perfect sense. I don't know rhe science off hand, but given my rudimentary chemical knowledge, I get it.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:54:24 PM
The slow warm up with the salt breaks down the proteins at an accelerated rate and makes the steak more tender and more juicy.  This isn't mine.  It's America's Test Kitchen's and it works very very well.  Setting the steak on the counter for a while really helps too. 

I set all beef out for a while, while seasoned. Helps burgers a bunch too.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:56:10 PM
Embarrassing upside down pic
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:56:11 PM
*rotates surface*
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:57:51 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:59:22 PM
I don't know much about brands TBH.  I'll buy the stuff on sale if it's there.  You can taste a bit of a difference on the cheap stuff versus more expensive oils, and the smoke point changes a bit too.  I've read a few things about there being an issue with fake olive oils because there is such a big market and markup. 
http://www.motherjones.com/environment/2016/08/olive-oil-fake-larry-olmsted-food-fraud-usda
Title: Re: cooking
Post by: EMAWican on January 15, 2017, 10:01:09 PM
My favorite for best and easiest crust is to take steaks, pat dry with paper towels, salt and pepper and sprinkle corn starch on each side, freeze for 30 minutes. Finish in oven to doneness. Delish
Title: Re: cooking
Post by: pissclams on January 15, 2017, 10:57:33 PM
audrey hepburn was so hot

california olive branch evoo is a good brand
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:02:05 PM
audrey hepburn was so hot

california olive branch evoo is a good brand
What about Honda prelude bumpers?
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:02:34 PM
And rams heads above doorways
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:28:00 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:39:44 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:40:39 PM
Also that is the smaller side of the bar that actually faces my dining room. The larger side faces the living room and has the bookcase
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:42:50 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.

:thumbs:

Reason I ask is I eat breakfast and come home for lunch everyday and love it. Just curious.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:43:57 PM
I have a very nice dining table for such affairs.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:53:04 PM
(https://uploads.tapatalk-cdn.com/20170116/61bf6a2e0e027b9668a4fd2b8f4e3660.jpg)

:dunno:
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:55:38 PM
I mean I wasn't asking for your whole setup, but that looks nice. :thumbs:
Title: Re: cooking
Post by: SdK on January 16, 2017, 12:05:34 AM
I'm bored and love my apt. It's all gravy.
Title: Re: cooking
Post by: 8manpick on January 16, 2017, 06:31:49 AM
Nice or not, olive oil has too low a smoke point to sear anything
Title: Re: cooking
Post by: ednksu on January 16, 2017, 07:16:15 AM
Anyone doing a reverse sear method?

http://jesspryles.com/how-to-cook-a-steak-with-reverse-sear-method/
Title: Re: cooking
Post by: ednksu on January 16, 2017, 07:18:43 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
Title: Re: cooking
Post by: 8manpick on January 16, 2017, 07:31:50 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside.  If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.
Title: Re: cooking
Post by: Asteriskhead on January 16, 2017, 08:00:36 AM
You should listen to 8mp and forget what you think is correct.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 09:26:22 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:30:18 AM
You should listen to 8mp and forget what you think is correct.
I'll trust my experience and advice that has worked well for me.  I don't put a lot of faith in people who post stuff that is totally wrong (see temps on smoke points). 
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:34:02 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

Yeah getting cooking a grill radically changes the game. 
I'd love to work on control with lump charcoal as it seems to get so much hotter than briquettes but the control is harder from what I gather.   
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:35:07 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside.  If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.

I think you should circle back and do some more reading before assuming what others are talking about.  No one is talking about searing at 300. 
Title: Re: cooking
Post by: Dlew12 on January 16, 2017, 09:43:49 AM
the article you cited to was talking about searing at 300
Title: Re: cooking
Post by: CNS on January 16, 2017, 09:45:50 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

ATK, pre Chris Kimball leaving, did a steak where they lit a charcoal chimney starter, let the coal get to the point that you would normally dump into your grill, then took a couple skewers(metal), skewered steak, and put it right on top of the chimney(using the skeweres to hold it in place on top of the chimney.  Kimball said it was his fav steak yet.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:51:12 AM
So the reading part is a bit more complex then you're letting on.  I'll yield it's not great because it's talking about grilling and we've been on oven/indoor cooking.  Note the piece says this: "the best temperature for steaks is 450°F to 500°F." Yes the range noted in the grill starts at 300 but that is air temp, they say specifically that the grill grates need to be in that 500 range, where you're actually getting contact with your meat.  The point they are making about their air temp is where those proteins start to alter as we've discussed here. Note that you don't want sear something like fish you can't be near 500, you'd be over a medium heat like 300 which what I think the weber piece is getting at with their vagueness. 
Title: Re: cooking
Post by: pissclams on January 16, 2017, 10:11:58 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.
Title: Re: cooking
Post by: Tobias on January 16, 2017, 10:19:37 AM
dino steak nugz
Title: Re: cooking
Post by: CNS on January 16, 2017, 10:28:08 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

Filet.  Also, it's on top, not under. 
Title: Re: cooking
Post by: pissclams on January 16, 2017, 10:38:35 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 10:39:47 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

Yeah getting cooking a grill radically changes the game. 
I'd love to work on control with lump charcoal as it seems to get so much hotter than briquettes but the control is harder from what I gather.

Yeah, I use lump for the grill/broiler method because it burns hotter and cleaner, but it is harder to manage.  If I'm converting the grill to a smoker I use briquettes for the heat with some hardwoods intermixed for the smoke.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 10:45:31 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 10:49:27 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:06:23 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.

well apparently the steak goes on top of the chimney not under it
Title: Re: cooking
Post by: libstradamus on January 16, 2017, 11:07:45 AM
Filets's are trash
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:07:56 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.

yeah the filet at houston's is really good but i'm a ribeye man by nature.  it's just in my nature.  ribeye is a delicious cut of meat. that's my motto.  i also like the sirloin for some reason.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 11:12:40 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.

yeah the filet at houston's is really good but i'm a ribeye man by nature.  it's just in my nature.  ribeye is a delicious cut of meat. that's my motto.  i also like the sirloin for some reason.

I'll usually go strip > filet > sirloin > ribeye
I just can't get over the fat in a good cut of a ribeye.  I know if you cook them well the fat melts a bit and gives you that awesome flavor, but it's just too much for me.  Sirloins are nice since you can get an okay to really good pretty much anywhere.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:14:31 AM
ever go to a restaurant and feel embarrassed after ordering the biggest steak on the menu? 
Title: Re: cooking
Post by: libstradamus on January 16, 2017, 11:15:10 AM
I have never done that 'clams, should I be embarrassed?
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:17:34 AM
no i wouldn't worry about it.  sometimes when you roll up your sleeves and get into a very large steak session it can be a little embarrassing but then you just look at your table mates and shrug your shoulders and say something about being a growing boy or make a tapeworm remark.   it works every time and sometimes people will giggle.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 11:39:46 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.

well apparently the steak goes on top of the chimney not under it

If I was going to cook on top of the chimney... well I wouldn't unless I didn't have a grill.  I cook under the chimney for a quasi high temperature broiler. 

As for steaks.  Ribeye is where it is at.  Just can't beat it.  Occasionally I'll cook a strip or a sirloin but almost never a filet.
Title: Re: cooking
Post by: CNS on January 16, 2017, 11:44:53 AM
I have been digging KC Strip lately, but it needs to be pretty thick.  Anymore, Ribeye is a little too fatty for me.  I mean, it's still ridic good...

Also, love me some tri tip and sirloin.

I also never cook or order filet.  Just brought it up since it was the steak used in the scenario I relayed.
Title: Re: cooking
Post by: Gooch on January 16, 2017, 12:12:43 PM
Filets's are trash
:sdeek:
Title: Re: cooking
Post by: Cire on January 16, 2017, 02:24:22 PM
Not a fillet fan.  Rib eye or thick sirloin

Rare.  I don't set meat out that I'm searing, otherwise over cooked to my taste.


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Title: Re: cooking
Post by: Chingon on January 16, 2017, 02:34:51 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 02:51:32 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.

omg gross city move here, never eat steak at mr and mrs chingon's house my God sounds gross
Title: Re: cooking
Post by: Chingon on January 16, 2017, 03:48:17 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.

omg gross city move here, never eat steak at mr and mrs chingon's house my God sounds gross
That smoke dont joke.
Title: Re: cooking
Post by: puniraptor on January 19, 2017, 07:07:59 AM
This chi chi is easily within my top 10.

(https://uploads.tapatalk-cdn.com/20170119/c9c9f8dc0eddb80b11e67de23f12b7d4.jpg)

(https://uploads.tapatalk-cdn.com/20170119/2b83fded9a1a0fa25a610e2e85393739.jpg)

The pickle jar is a game changer. The big but not huge jar holds a half cabbage batch AND completely contains all the odors. No more ruined Tupperware!

I'm getting a little sick thinking of all the pickle jars I've thrown away in my life but yolo.
Title: Re: cooking
Post by: Emo EMAW on January 25, 2017, 11:54:55 AM
Prayers requested.
(https://uploads.tapatalk-cdn.com/20170125/29bc62ae2316586deb957285018bf3e4.jpg)
Title: Re: cooking
Post by: Brock Landers on January 25, 2017, 11:57:02 AM
What's going on here Emo?
Title: Re: cooking
Post by: libstradamus on January 25, 2017, 12:04:22 PM
Someone dropped a bunch of eggs on the floor brock
Title: Re: cooking
Post by: GregKSU1027 on January 25, 2017, 02:16:53 PM
What's going on here Emo?
Maybe emo's chicken had a really big accident

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Title: Re: cooking
Post by: waks on January 25, 2017, 02:41:41 PM
Puni post your kimchi recipe
Title: Re: cooking
Post by: sys on January 25, 2017, 02:42:32 PM
you've gotta teach that kid that not everything is a chicken.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 05:39:11 AM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 05:40:04 AM
Someone dropped a bunch of eggs on the floor brock
I'm mad that nobody made a menudo joke and now it's too late.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 06:07:40 AM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.

Four or so hours later, drain all the saltwater and rinse all your veggies with cold water until all the salt water is washed off and they don't taste salty. Drain off all the water find fish sauce, AZN red pepper flake, garlic, maybe some soy or teriyaki, and a small amount of some kind of sugar to put on the veggies in the bowl. Put about 1tbsp per quarter cabbage of fish sauce, depending on how salty your fish sauce is use more or less. Chop or press as many garlic cloves as you can stand and put in. Put in pepper flake until there's enough to cover everything, watch out for excess saltiness here too, depending on the brand. Optionally splash in some soy or teryaki sauce for bonus umami. Add a pinch of sugar or a few drops of honey. This helps it get a little zingy-er when fermenting. Mix all this crap up with some smell proof spoons or, if you have no friends or loved ones, your hands.  Pack all this crap in smell proof containers and leave it on your counter to the desired level of fermentation. I prefer 48-72 hours. Plastic wrap under the lids of your containers helps prevent smell leakage. Move to fridge to slow fermentation and enjoy at your leisure. The flavors will continue to evolve over time, and it sometimes takes quite awhile to mow down a whole cabbage batch.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 06:07:12 PM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.

Four or so hours later, drain all the saltwater and rinse all your veggies with cold water until all the salt water is washed off and they don't taste salty. Drain off all the water find fish sauce, AZN red pepper flake, garlic, maybe some soy or teriyaki, and a small amount of some kind of sugar to put on the veggies in the bowl. Put about 1tbsp per quarter cabbage of fish sauce, depending on how salty your fish sauce is use more or less. Chop or press as many garlic cloves as you can stand and put in. Put in pepper flake until there's enough to cover everything, watch out for excess saltiness here too, depending on the brand. Optionally splash in some soy or teryaki sauce for bonus umami. Add a pinch of sugar or a few drops of honey. This helps it get a little zingy-er when fermenting. Mix all this crap up with some smell proof spoons or, if you have no friends or loved ones, your hands.  Pack all this crap in smell proof containers and leave it on your counter to the desired level of fermentation. I prefer 48-72 hours. Plastic wrap under the lids of your containers helps prevent smell leakage. Move to fridge to slow fermentation and enjoy at your leisure. The flavors will continue to evolve over time, and it sometimes takes quite awhile to mow down a whole cabbage batch.

also add in sliced hot peppers to the veggie phase if that's your thing. this used some unknown red peppers which were hot as F. jalapenos are my normal go to but they aren't available here
Title: Re: cooking
Post by: SdK on February 04, 2017, 05:23:01 AM
Taste in food = ugly
Title: Re: cooking
Post by: KST8FAN on April 11, 2017, 08:35:37 PM
Wife served up some roast with purple potatoes this evening.

Tom
(https://uploads.tapatalk-cdn.com/20170412/e6a4411c09436ee8c441a2d0abb5d743.jpg)

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Title: Re: cooking
Post by: wetwillie on April 11, 2017, 09:00:03 PM
Those countertops make me :love: every time.
Title: Re: cooking
Post by: puniraptor on April 11, 2017, 10:05:35 PM
where ya get them go cats taters, tom?
Title: Re: cooking
Post by: puniraptor on April 21, 2017, 08:04:20 AM
Great batches? of daikon radish and cabbage chi chi. (https://uploads.tapatalk-cdn.com/20170421/5b0110e2b4c9155fce51b5798f2968a6.jpg)(https://uploads.tapatalk-cdn.com/20170421/3b004240376a7a3b95b7c3fdf89257d4.jpg)
Title: Re: cooking
Post by: libstradamus on April 21, 2017, 10:48:30 AM
That looks like something that is going to happen at EVERY SINGLE out of town music event we're going to this year, but in a bowl
Title: Re: cooking
Post by: Shooter Jones on April 21, 2017, 12:14:06 PM
where ya get them go cats taters, tom?
Title: Re: cooking
Post by: ben ji on May 08, 2017, 08:05:53 PM
Cross post with fishing and gardening thread.

Caught some crappie this weekend and decided to add them to my favorite Asian Mustard Greens recipe.

Ingredients
1. A bunch if mustard greens de-stem'd (American or gai choy). I threw in some spinach and kale too because I didn't have enough mustard greens.

2. Diced onion

3. Garlic and red chili flakes

4. Olive oil and sesame oil

5. Freshly cleaned crappie (optional)

If using crappie fry one side in olive oil then add onion and stems. When crappie is done and onions are cooked add garlic/red pepper and sesame oil then cook for 1 minute.

Scramble up crappie if including it then add greens along with some more oil and a splash of water. Stir until wilted.

Devour.

(https://uploads.tapatalk-cdn.com/20170509/0b171974db8c32b2eab5b5e2bf03354d.jpg)(https://uploads.tapatalk-cdn.com/20170509/19fea2b38d2165f2302d5d7e8327d8b7.jpg)(https://uploads.tapatalk-cdn.com/20170509/88f89112ff0741cea6bc77f54fe61f60.jpg)(https://uploads.tapatalk-cdn.com/20170509/b408341d41f9b207901e9754f60e0563.jpg)
Title: Re: cooking
Post by: KST8FAN on June 14, 2017, 08:33:54 PM
where ya get them go cats taters, tom?
Wife picked some more up at Aldis.

Tom(https://uploads.tapatalk-cdn.com/20170615/eb662229c69ae208e9e8632a1dcd7e14.jpg)

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Title: Re: cooking
Post by: KST8FAN on June 14, 2017, 08:37:28 PM
Co-workers have food day every third Thursday each month with a theme.  This week since Fathers Day is upcoming the food is supposed to be your dad's favorite.  Trying my hand at coconut cream pie.

Tom

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Title: Re: cooking
Post by: pissclams on June 14, 2017, 09:40:14 PM
any other color potato other than normal color freaks my crap out, i don't know why
Title: Re: cooking
Post by: wetwillie on June 14, 2017, 11:02:40 PM
Those look like they came from some big slabs 'ji.
Title: Re: cooking
Post by: KST8FAN on July 30, 2017, 10:26:44 PM
Anyone got any good recipes using Spam?  Picked up the 12 can variety pack in Austin MN this weekend at the Spam museum.

Tom(https://uploads.tapatalk-cdn.com/20170731/68c9eac7b01b6143236a6b7e6fe4e49a.jpg)

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Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:08:13 PM
Well Tom, there's egg and bacon; egg sausage and bacon; egg and spam; egg bacon and spam; egg bacon sausage and spam; spam bacon sausage and spam; spam egg spam spam bacon and spam; spam sausage spam spam bacon spam tomato and spam;
Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:08:35 PM
...or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:09:32 PM
my bad, I guess the first two don't have spam. it would go great on the side tho
Title: Re: cooking
Post by: Gooch on July 31, 2017, 09:08:17 AM
I did some stuff this weekend. Those clams were great. The Seafood Shop here is really whipping ass.(https://uploads.tapatalk-cdn.com/20170731/1bf25feb58e3470d3962176ee4201c1b.jpg)(https://uploads.tapatalk-cdn.com/20170731/80c72f415e638000bc3d30db14997c44.jpg)

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Title: Re: cooking
Post by: IPA4Me on July 31, 2017, 10:26:47 AM
Damn. Nice feast, gooch.
Title: Re: cooking
Post by: halfEmpty on September 09, 2017, 04:39:56 PM
Made my first loaf of chiabatta today.  Now I just need something to make sandwiches with.(https://uploads.tapatalk-cdn.com/20170909/0553c9ccc15aecabdec53c86f40d2d69.jpg)

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Title: Re: cooking
Post by: The Big Train on September 09, 2017, 04:41:15 PM
Made my first loaf of chiabatta today.  Now I just need something to make sandwiches with.(https://uploads.tapatalk-cdn.com/20170909/0553c9ccc15aecabdec53c86f40d2d69.jpg)

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That hand :sdeek:
Title: Re: cooking
Post by: halfEmpty on September 09, 2017, 04:57:42 PM

That hand :sdeek:
I either invited some midget carnies over or that is my 1 yr old.
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 10:20:04 AM
anyone have a good chicken marsala recipe they'd like to post?
Title: Re: cooking
Post by: Brock Landers on September 18, 2017, 10:45:00 AM
anyone have a good chicken marsala recipe they'd like to post?

(https://images-na.ssl-images-amazon.com/images/I/51rSPp94e-L._SR600%2C315_PIWhiteStrip%2CBottomLeft%2C0%2C35_SCLZZZZZZZ_.jpg)

I bought some of this stuff at Dillon's and had it last week, so in other words I literally had the Kroger version of Chicken Masala.  Probably not the recipe you were hoping for.
Title: Re: cooking
Post by: HerrSonntag on September 18, 2017, 12:43:06 PM
Chicken Marsala (Italian):
(https://atmedia.imgix.net/2fccaf37d376997dad15a6350e92973861692df1?w=500&fit=max)

Chicken Masala (Indian)
(http://www.ndtv.com/cooks/images/chicken.butter.masala%20%281%29.jpg)


(http://68.media.tumblr.com/6dd468329e6bcedd193bd5ca332e844e/tumblr_mxnng3zwxY1rcfputo1_400.gif)
Title: Re: cooking
Post by: 8manpick on September 18, 2017, 02:18:24 PM
anyone have a good chicken marsala recipe they'd like to post?
I've made this one to great success: http://www.seriouseats.com/recipes/2016/12/chicken-marsala-mushroom-pan-sauce-recipe.html
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 03:12:11 PM
thanks mr sontagg and 8man
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 03:14:01 PM
anyone have a substitute for mushrooms?  neither of us like them.  more soy sauce?
Title: Re: cooking
Post by: libstradamus on September 18, 2017, 07:12:36 PM
just don't put them in
Title: Re: cooking
Post by: puniraptor on October 21, 2017, 04:24:56 AM
Carne asada attempt

Also made the tortillas from bacon grease(https://uploads.tapatalk-cdn.com/20171021/999c3637cd6aa6f6807eaae18cf31835.jpg)(https://uploads.tapatalk-cdn.com/20171021/83495568f4485544c48c259f81058372.jpg)
Title: Re: cooking
Post by: The Big Train on October 21, 2017, 09:59:04 AM
That actually looks amazing. Is everything ok puni?
Title: Re: cooking
Post by: puniraptor on October 22, 2017, 09:09:22 AM
Last meal before the typhoon. It's coming right for me :runaway:
Title: Re: cooking
Post by: bucket on October 22, 2017, 09:41:25 AM
Last meal before the typhoon. It's coming right for me :runaway:

It's a super typhoon!  :horrorsurprise:
Title: Re: cooking
Post by: The Big Train on November 26, 2017, 07:49:09 PM
Chicken Fajita Pasta.   :lick:

(https://uploads.tapatalk-cdn.com/20171127/c87b1e4fedb7a898faaefee5d3adcf26.jpg)

(https://uploads.tapatalk-cdn.com/20171127/a5b477579c751aac5da0f8845d1e4430.jpg)
Title: Re: cooking
Post by: pissclams on November 26, 2017, 10:32:54 PM
looks great

i did a cast iron ribeye tonight

(https://uploads.tapatalk-cdn.com/20171127/1c59e0b4488432026e66ef671f827e16.jpg)
Title: Re: cooking
Post by: pissclams on November 26, 2017, 10:34:02 PM
there was supposed to be a baked potato but it was all jankety inside so it went in the trash
Title: Re: cooking
Post by: Dlew12 on November 27, 2017, 06:45:44 PM
My sous vide came today
Title: Re: cooking
Post by: cDubya on November 27, 2017, 06:50:31 PM
My sous vide came today
Those bitches are on sale today, for anyone who wants a badass kitchen tool.

Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_ZklhAbKC8R313

Sent from my SM-G930P using Tapatalk

Title: Re: cooking
Post by: 8manpick on November 28, 2017, 05:29:17 AM
My sous vide came today
:party:
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 12:36:41 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?
Title: Re: cooking
Post by: pissclams on November 28, 2017, 12:41:26 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?

yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
Title: Re: cooking
Post by: Joker on November 28, 2017, 12:54:08 PM
My sous vide came today

Have you made cheesecake with it yet?
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 01:05:02 PM
My sous vide came today

Have you made cheesecake with it yet?

Wait, what?
Title: Re: cooking
Post by: catastrophe on November 28, 2017, 01:14:30 PM
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV.  He said it tasted great.
Title: Re: cooking
Post by: Joker on November 28, 2017, 01:15:14 PM
My sous vide came today

Have you made cheesecake with it yet?

Wait, what?

It's amazing.  Use the small mason jars and you have individual servings ready to go.  Easily one of my favorite things to sous vide.

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake (https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake)
Title: Re: cooking
Post by: Gooch on November 28, 2017, 01:16:20 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?
You don't. I do though.
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 03:06:57 PM