Author Topic: cooking (Read 283051 times)

CNS · « **Reply #1100 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.

Mikeyis4dcats · « **Reply #1101 on:** March 17, 2015, 11:35:35 AM »

Quote from: The Big Train on March 16, 2015, 08:34:44 PM

Quote from: The Big Train on March 16, 2015, 08:31:38 PM
Quote from: CNS on March 16, 2015, 06:52:42 PM

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...

CNS · « **Reply #1102 on:** March 17, 2015, 11:52:50 AM »

Wow. The most negative and the most thorough review I have ever seen on amazon. :sad:

asava · « **Reply #1103 on:** March 17, 2015, 12:06:08 PM »

Quote from: 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.

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.

SdK · « **Reply #1104 on:** March 22, 2015, 03:19:51 PM »

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.

The Big Train · « **Reply #1105 on:** March 29, 2015, 12:23:17 AM »

Quote from: Sundance»¤«Kid on March 22, 2015, 03:19:51 PM

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

SdK · « **Reply #1106 on:** March 29, 2015, 09:58:29 AM »

Quote from: The Big Train on March 29, 2015, 12:23:17 AM

Quote from: Sundance»¤«Kid on March 22, 2015, 03:19:51 PM

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

Did just that. My goodness it was amazing.

CNS · « **Reply #1107 on:** March 29, 2015, 11:20:04 AM »

That looks pretty great.

CNS · « **Reply #1108 on:** March 29, 2015, 03:06:30 PM »

red beans and rice went down a couple hrs ago.

Just finished up

puniraptor · « **Reply #1109 on:** March 29, 2015, 03:23:48 PM »

Enough for all week!?

Tobias · « **Reply #1110 on:** March 29, 2015, 03:25:11 PM »

i made rb&r last weekend and am still eating it (@pissclams)

star seed 7 · « **Reply #1111 on:** March 29, 2015, 03:37:24 PM »

I had rb&r @ hibachi hut on Wendsday

pissclams · « **Reply #1112 on:** March 29, 2015, 03:55:06 PM »

Quote from: Tobias on March 29, 2015, 03:25:11 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.

CNS · « **Reply #1113 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.

CNS · « **Reply #1114 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.

pissclams · « **Reply #1115 on:** March 29, 2015, 04:56:29 PM »

damn casey takes Palm Sunday by the balls

pissclams · « **Reply #1116 on:** March 29, 2015, 04:57:29 PM »

the pork shanks at gram & dunn are legit

wetwillie · « **Reply #1117 on:** March 29, 2015, 04:58:13 PM »

Neuro Surgeon that can cook. Probably had to beat the ladies off with a stick.

CNS · « **Reply #1118 on:** March 29, 2015, 05:02:06 PM »

Quote from: puniraptor on March 29, 2015, 03:23:48 PM

Enough for all week!?

That's the plan. Lunches all week.

mocat · « **Reply #1119 on:** March 29, 2015, 05:30:43 PM »

Gas cooking makes me wonder why electric ranges were ever even invented

AST · « **Reply #1120 on:** March 29, 2015, 06:44:27 PM »

looking good on this page

CNS · « **Reply #1121 on:** March 29, 2015, 08:07:03 PM »

I wish I could post taste and/or smell.

puniraptor · « **Reply #1122 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?

wetwillie · « **Reply #1123 on:** March 31, 2015, 07:18:29 PM »

I would like to blacken some chicken, how do I do it?

star seed 7 · « **Reply #1124 on:** March 31, 2015, 07:20:07 PM »

Quote from: wetwillie on March 31, 2015, 07:18:29 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!