Author Topic: cooking (Read 283089 times)

Brock Landers · « **Reply #1300 on:** November 07, 2015, 08:41:00 PM »

Quote from: alexander supertramp on November 07, 2015, 08:36:13 PM

Quote from: 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.

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!!

CNS · « **Reply #1301 on:** November 09, 2015, 05:26:07 PM »

The most simplistic and the most delish thing in the world. Just put some boiled shrimp in to chill, too.

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Cartierfor3 · « **Reply #1302 on:** November 16, 2015, 09:43:58 AM »

I think I'm gonna make homemade chicken noodle soup today. never done that before.

8manpick · « **Reply #1303 on:** November 16, 2015, 09:49:49 AM »

Quote from: Cartierfor3 on November 16, 2015, 09:43:58 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

Cartierfor3 · « **Reply #1304 on:** November 16, 2015, 09:53:21 AM »

Quote from: 8manpick on November 16, 2015, 09:49:49 AM

Quote from: Cartierfor3 on November 16, 2015, 09:43:58 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

that's a great tip!

pissclams · « **Reply #1305 on:** November 16, 2015, 10:18:50 AM »

definitely make your own stock. another pro tip is to use the frozen noodles, like these

star seed 7 · « **Reply #1306 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

AbeFroman · « **Reply #1307 on:** November 16, 2015, 10:31:20 AM »

Cooked a lot this weekend.

Chicken Cheese"steaks" with a barley salad on Saturday

Bacon hash in tomato sauce on Sunday morning

CNS · « **Reply #1308 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.

Cire · « **Reply #1309 on:** November 16, 2015, 12:48:51 PM »

Rotisserie is the way to go.

white wine and herbs de provence too.

Cire · « **Reply #1310 on:** November 16, 2015, 12:49:39 PM »

I don't care for egg noodles though, I go for Campanelle noodles

CNS · « **Reply #1311 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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Cire · « **Reply #1312 on:** November 16, 2015, 04:30:08 PM »

Puts chicken soup over the top.

CHONGS · « **Reply #1313 on:** November 16, 2015, 04:52:48 PM »

Cabbage is the key ingredient for a great chicken soup.

Cartierfor3 · « **Reply #1314 on:** November 16, 2015, 08:17:33 PM »

It was just kinda ok. I think I need better spices or something.

star seed 7 · « **Reply #1315 on:** November 16, 2015, 08:19:31 PM »

did you put some of that pepper that has huge flakes in it?

Cartierfor3 · « **Reply #1316 on:** November 16, 2015, 08:20:41 PM »

Quote from: libliblibliblibliblib on November 16, 2015, 08:19:31 PM

did you put some of that pepper that has huge flakes in it?

i just used regular pepper

CNS · « **Reply #1317 on:** November 16, 2015, 08:22:16 PM »

Quote from: Cartierfor3 on November 16, 2015, 08:17:33 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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Cire · « **Reply #1318 on:** November 16, 2015, 08:29:29 PM »

Probably not enough herbs/seasonings

CNS · « **Reply #1319 on:** November 16, 2015, 08:31:34 PM »

What kind?

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Cartierfor3 · « **Reply #1320 on:** November 16, 2015, 08:34:05 PM »

Quote from: CNS on November 16, 2015, 08:22:16 PM

Quote from: Cartierfor3 on November 16, 2015, 08:17:33 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.

8manpick · « **Reply #1321 on:** November 16, 2015, 08:39:48 PM »

Quote from: Cartierfor3 on November 16, 2015, 08:34:05 PM

Quote from: CNS on November 16, 2015, 08:22:16 PM
Quote from: Cartierfor3 on November 16, 2015, 08:17:33 PM
It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

Sent from my SM-G900T using Tapatalk

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.

Tobias · « **Reply #1322 on:** November 16, 2015, 08:42:47 PM »

whole chicken cooked in water doesn't mean what it sounds like, right

CNS · « **Reply #1323 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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Cartierfor3 · « **Reply #1324 on:** November 16, 2015, 08:47:21 PM »

Quote from: Tobias on November 16, 2015, 08:42:47 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