Author Topic: cooking (Read 285277 times)

sys · « **Reply #2600 on:** December 11, 2020, 10:34:21 AM »

you should tell her that by far the biggest impact she can have is to choose not to reproduce and that what she eats or doesn't is very close to meaningless in comparison.

steve dave · « **Reply #2601 on:** December 11, 2020, 10:36:45 AM »

Or just murder 10 people

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sys · « **Reply #2602 on:** December 11, 2020, 10:41:46 AM »

murder is illegal, steve dave.

star seed 7 · « **Reply #2603 on:** December 11, 2020, 10:46:00 AM »

For now.....

michigancat · « **Reply #2604 on:** December 11, 2020, 10:47:49 AM »

Quote from: sys on December 11, 2020, 10:34:21 AM

you should tell her that by far the biggest impact she can have is to choose not to reproduce and that what she eats or doesn't is very close to meaningless in comparison.

That's not really a choice she can make now

sys · « **Reply #2605 on:** December 11, 2020, 10:49:20 AM »

Quote from: michigancat on December 11, 2020, 10:47:49 AM

That's not really a choice she can make now

could cheer her up to know she can make a difference, though.

Cire · « **Reply #2606 on:** December 11, 2020, 11:47:12 AM »

Quote from: steve dave on December 11, 2020, 10:34:12 AM

It’s really hard too because meat is so delicious

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The only thing that I can do vegitarian on a regular basis is a stirfry. We usually do a clean out the fridge stir fry with asparagus, mushrooms, onion, broccoli, cabbage, soy/hoisin/garlic/ginger sauce and a shitload of siracha.

over basmati rice of course, or sometimes quinoa. If you really need it, a fried egg on top.

mocat · « **Reply #2607 on:** December 11, 2020, 12:26:38 PM »

not gE'ing i love when sys goes all dwight on this topic

AST · « **Reply #2608 on:** December 12, 2020, 12:06:57 PM »

Had some some pork tenderloin that needed to use before it turned along with a potato that was about to sprout so planned on making hash for brunch to remedy the situation. Things spun out of control. Don’t know if it is now a papas fritas dish, hash or some bastardization of the both. Ot was delicious though.

Sliced potatoes thick then boiled. Set aside to dry after a generous amount of salt was added.

Carmelized some onions allong with some roasted sweet peppers, jalapeños, & garlic. Set those aside covered to keep warm when they were done.

Then I added some canola oil to the same pan and fried up some corn tortillas I had cut into strips. Set aside & salted.

Then I dipped my now dried potatoes in ancho honey sauce I had made last weekend (thinned it with chicken stock) and fried the potatoes up. Set aside. I continued to let the sauce reduce again.

Then I sliced and fried the ancho-honey pork tenderloin and set it aside.

Then I fried up a Serrano pepper and deseeded & stripped it for some heat.

Then I fried up a soft side up egg.

Then I put it all on a plate and garnished with cotija & green onion.

Thanks for looking.

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sys · « **Reply #2609 on:** December 12, 2020, 12:35:13 PM »

mother of god.

steve dave · « **Reply #2610 on:** December 12, 2020, 01:13:53 PM »

Congrats, looks like crap

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yoga-like_abana · « **Reply #2611 on:** December 12, 2020, 01:15:27 PM »

are those potatoes or plantains

just kidding looks ridiculously good

Spracne · « **Reply #2612 on:** December 12, 2020, 01:23:34 PM »

P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch

AST · « **Reply #2613 on:** December 12, 2020, 01:48:41 PM »

Quote from: Spracne on December 12, 2020, 01:23:34 PM

P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch

Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.

AST · « **Reply #2614 on:** December 12, 2020, 01:51:36 PM »

Quote from: yoga-like_abana on December 12, 2020, 01:15:27 PM

are those potatoes or plantains

just kidding looks ridiculously good

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Spracne · « **Reply #2615 on:** December 12, 2020, 02:00:36 PM »

Quote from: AST on December 12, 2020, 01:48:41 PM

Quote from: Spracne on December 12, 2020, 01:23:34 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch

Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.

White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.

AST · « **Reply #2616 on:** December 12, 2020, 02:03:18 PM »

Quote from: Spracne on December 12, 2020, 02:00:36 PM

Quote from: AST on December 12, 2020, 01:48:41 PM
Quote from: Spracne on December 12, 2020, 01:23:34 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch

Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.

White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.

Yep

Cire · « **Reply #2617 on:** December 12, 2020, 05:03:35 PM »

Hoisen glazed pork shoulder

Amazing.

Had in a lettuce wrap with Kim chi, grilled scallion and rice. Wowsers

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AST · « **Reply #2618 on:** December 12, 2020, 05:51:14 PM »

michigancat · « **Reply #2619 on:** December 13, 2020, 12:40:13 AM »

I made this tonight and it was pretty good! But didn't photograph well

Recommended by a cajun I know who said it was like her mama's

AST · « **Reply #2620 on:** December 13, 2020, 03:24:01 PM »

Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place. They are beautiful, but be prepared to season. Seasoning these took from 8am-2:30pm today nonstop. That was all at the same time.

Maiden voyage is for sweet potato soup. 2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan. So far, loving them. Smooooooth surface, no-stick, tosses really well with great curve on the pan edges.

Can not wait to see what else these bad boys can accomplish.

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8manpick · « **Reply #2621 on:** December 13, 2020, 04:05:30 PM »

What’s your seasoning routine?

michigancat · « **Reply #2622 on:** December 13, 2020, 04:16:20 PM »

What are the pros and cons compared to cast iron?

AST · « **Reply #2623 on:** December 13, 2020, 04:36:18 PM »

Quote from: michigancat on December 13, 2020, 04:16:20 PM

What are the pros and cons compared to cast iron?

Lifetime durability like cast iron but significantly better/smoother cooking surface. Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans. Time will tell.

AST · « **Reply #2624 on:** December 13, 2020, 04:38:08 PM »

Quote from: 8manpick on December 13, 2020, 04:05:30 PM

What’s your seasoning routine?

I did the preliminary wax removal last night and then did the seasoning wax 6 times.

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