I know, we've already got lunch and breakfast, but this isn't about what you're having. It's about what you're cooking. I love winter because we have down time at work and I get to spend a lot of time in the kitchen.
Right now I've got a pot of 3 bean pork and beef chili simmering in the slow cooker. That's going to be divided up and frozen for quick fixes later on.
For dinner I'm breaking in the new Hamilton Beach with manicotti, bruschetta, french onion soup and caesar salad.
If anyone else wants to throw their hat into the kitchen, be my guest. Or if you just want to comment about how gay I sound right now, go right ahead.
Re: What Are You Cooking Tonight? - 02/13/0801:50 PM
Quote: It got above 50 today, so I'm grilling steaks outside, always over charcoal, never propane.
A true purist.
Manicotti is a whore. For all the prep time, stuffing and whatnot it would have been far more economical to buy the frozen stuff at the end of the aisle. Now I know why I have never bothered maked it from scratch before.
Re: What Are You Cooking Tonight? - 02/13/0803:14 PM
oh my god, my grandma used to make an actual cake called "the better than sex cake." once, when we sat down to eat it, i said to my grandpa, "you know, they say that this cake is better than sex." i was like nine and i got my ass beat down.
Re: What Are You Cooking Tonight? - 02/13/0805:25 PM
Going out for dinner tonight with Bluesoul, the gf, Braverman and Sparky. The writers strike is over and life is back to normal (at least, until that stripper leaves town)!
Re: What Are You Cooking Tonight? - 02/13/0806:23 PM
Quote: oh my god, my grandma used to make an actual cake called "the better than sex cake." once, when we sat down to eat it, i said to my grandpa, "you know, they say that this cake is better than sex." i was like nine and i got my ass beat down.
It's a real cake alright, although there are many variations. It's not actually better than sex, but pretty close.
Gigi, I'm expecting you to use your culinary kink and come up with a recipe for 'better than anal' cake. Kind of a mud pie drowning in chocolate and goo.
Re: What Are You Cooking Tonight? - 02/15/0804:22 AM
For Valentine's Day my wife wanted spicy, so I made a Fillipino dish called bicol express with coconut milk, garlic, ginger, and peppers. Balanced the spiciness with garlic mashed potatoes and baked chipotle-cranberry side ribs. Made chocolate pecan pie for dessert and was rewarded with the best blowjob I've had so far this year.
Re: What Are You Cooking Tonight? - 02/21/0812:50 PM
Tonight I'm making Tandoori Machli using grouper marinated in ginger with chillies and upma-Indian cous-cous in a champagne and cardamom sauce.
There is a nice little market I discovered lately that has some of the best imported cous-cous, goat cheese, pita bread baklava and mamoul: perfect for making the perfect Eastern cuisine.
ceara: I really recommend Indian dishes for soiling your panties.
Re: What Are You Cooking Tonight? - 02/21/0801:21 PM
I'm considering making Chicken Nachos tonight. I've got everything I need except tortilla chips and olives and I don't know if I want to go out again later.
Re: What Are You Cooking Tonight? - 02/21/0801:49 PM
i feel kind of better so i'm making this weird casserole thingy called "twice-baked potato pie." you squish a meatloaf-type base into a baking dish and cover it with mashed potatoes and cheddar cheese. bake it, then top with crumbled bacon, green onions and sour cream. heart attack in an 8 x8 pan.
Re: What Are You Cooking Tonight? - 02/21/0805:51 PM
As of yesterday I'm officially laid off work for a month, so I've got nothing better to do than smoke dope, fuck and cook.
This evening I fried some tocino (cured garlic pork) with steamed rice. My wife deep fried a huge batch of lumpia; a filipino version of spring rolls with a sweet chili sauce. We've got some kind of a double chocolate cheesecake thing in the fridge, but it'll have to wait till tomorrow. I ate so much I can barely move right now.
Re: What Are You Cooking Tonight? - 02/22/0808:46 AM
I would like Bono ONE or AC Cream post in this thread. After they stalk and kill a young girl I wonder how they prepare the victims flesh before they eat it for.
Re: What Are You Cooking Tonight? - 02/22/0811:13 AM
Who is this bono One guy? As far as I can tell he's a poster at ADT. I actually spent an hour lurking there this morning to find out, but all it did was cure my insomnia.
Re: What Are You Cooking Tonight? - 02/22/0811:19 AM
Quote: I would like Bono ONE or AC Cream post in this thread. After they stalk and kill a young girl I wonder how they prepare the victims flesh before they eat it for.
[BonoONE]If the girl uses meth she won't taste right, so make sure to use extra garlic and cayenne pepper and cook for an extra ten minutes[/BonoONE]
Re: What Are You Cooking Tonight? - 02/22/0810:36 PM
Again, Loopnode and I are on the same wavelength.
I do all of my cooking on Saturday, and for this Saturday, I'm cooking four Indian dishes:
Mushrooms and potatoes cooked with garlic and ginger Cabbage with peas Bombay-style chicken with red split lentils Baked chicken and potato curry
The prior Saturday:
Sicilian couscous and fish/tomato sauce Roasted asparagus with penne and balsamic butter Pizza dough and accumulated pizza sauce from the freezer that was used for:
a pizza made every night, Monday - Thursday with pepperoni, olives, onions, and green bell pepper (11 minutes at 500+ degrees on a baking stone).
I don't really get GI-distress unless I eat a really big salad (Seinfeld reference).
Also, my homemade pizzas hew towards the scant-topping Naples-ideal as opposed to the "American" concept of piling on pounds of toppings and pounds of cheese.
Good pizza is all about the dough, allowed to achieve yeasty goodness via slow-rising...and sprinkled with expensive olive oil once it comes out of the 500+ degree oven...
Re: What Are You Cooking Tonight? - 02/23/0809:15 AM
Quote: Also, my homemade pizzas hew towards the scant-topping Naples-ideal as opposed to the "American" concept of piling on pounds of toppings and pounds of cheese.
Good pizza is all about the dough, allowed to achieve yeasty goodness via slow-rising...and sprinkled with expensive olive oil once it comes out of the 500+ degree oven...
Amen to that. One of my neighbours is a little old Sicilian lady who sends over the best pizzas (albeit different than what I'm used to) every couple of weeks or so. She's been doing this for about ten years and I have haven't been able to eat North American pizza for about that long.
Re: What Are You Cooking Tonight? - 02/23/0802:32 PM
I'm learning how to make split pea soup. No ham. Ham/pork is gross. I'm chomping down on celery as I prep. Might make some oatmeal, too. I'm hungry and freezing.
Re: What Are You Cooking Tonight? - 02/23/0803:24 PM
I had some wild boar last weekend. Gia maybe you just aren't eating the right kind of pigs.
I'm not cooking anything tonight. We're picking up half a cow from the processor early next week so it's going to be an orgy of steaks, ribs and roast for a while.
Re: What Are You Cooking Tonight? - 02/23/0803:27 PM
Quote: Again, Loopnode and I are on the same wavelength.
That's great. I never really used to be into Indian food but I'm slowly getting into it. Have you ever tried chevra? It's good to have as an appetizer, and sometimes even better if you have it like 1hr before having your dinner. It's a snack of assorted nuts and chips with that EXTRA spice taste. Also good to have a bowl around if you have company.
Tonight I've already made the decision to make something really simple and traditional: like French fries and pork chops.
Re: What Are You Cooking Tonight? - 02/23/0807:30 PM
Quote: I do all of my cooking on Saturday, and for this Saturday, I'm cooking four Indian dishes:
Mushrooms and potatoes cooked with garlic and ginger Cabbage with peas Bombay-style chicken with red split lentils Baked chicken and potato curry
Just removed the baked chicken/potato curry from the oven, concluding the cooking for the day (which started at 2:30 p.m.).
An additional benefit of home-cooked Indian food is the wonderful aroma that suffuses the household, temporarily replacing the standard odor of bachelor decrepitude...
I just got a HUGE pot of vegetable soup started. We "put up" a lot of veggies last summer. I threw in crushed and whole peeled tomatoes, kidney beans, cut corn, okra, green beans and black-eyed peas along with assorted spices (such as a rather large ham-hock ).
This will be for supper tomorrow night when I'll whip out a pan of cornbread (no sugar) to crumble up in it. It's about three gallons worth so I'll freeze what's left.
The cow arrives Wednesday so this will be my last non-beef meal for quite a while.
It's cooking in a stainless pot and I started to take a reflecto-porn photo to share with the board but that seemed unsanitary.
Re: What Are You Cooking Tonight? - 02/25/0807:52 PM
Bornyo, how much you want for the other half of that cow? I can smell bbq season just around the corner.
I've got a pork shoulder simmering in the slow cooker with apple cider vinegar, ketchup, molasses and spices. A couple of landscaping buddies who are also laid off are coming over tomorrow afternoon for pulled pork sandwiches, beer and an acoustic jam.
I love Gunker's idea of photographing the dish in progress. I was going to do this then looked around my kitchen and realized it was a fucking disaster area. I'll get around to pics after after the hazmat team gives clearance.
Re: What Are You Cooking Tonight? - 02/25/0808:08 PM
I'll let you know what the final tally is, but we expect to pay about 1.80/lb for our side of beef packed and in our freezer. That's 1.80/lb for fillets, sirloins, ribeyes, eyerounds, porterhouse, ribs and Lord knows what else can be ground. You can buy a chest freezer and a side of beef for much less than you'd pay for the same amount in the store and I don;t care what store you go to- the taste doesn't compare.
Re: What Are You Cooking Tonight? - 02/26/0801:11 PM
The price is great, but I forgot about the freezer factor. Some people will disagree with me, but the thought of a steak that has been frozen has about as much appeal to me as wrapping my cock in a condom.
I made four promises to my grandfather before he died: Never engage in faggotry, don't drink cheap Scotch, stay away from Asian cars, and never freeze a steak.
Re: What Are You Cooking Tonight? - 02/26/0808:37 PM
Quote: I'll let you know what the final tally is, but we expect to pay about 1.80/lb for our side of beef packed and in our freezer. That's 1.80/lb for fillets, sirloins, ribeyes, eyerounds, porterhouse, ribs and Lord knows what else can be ground. You can buy a chest freezer and a side of beef for much less than you'd pay for the same amount in the store and I don;t care what store you go to- the taste doesn't compare.
This so reminds me of the I Love Lucy episode when she bought a 1/2 side of beef and tried to sell it at the butcher, very funny episode.
Re: What Are You Cooking Tonight? - 03/01/0805:51 PM
Manhattan Clam Chowder (in progress)
Asparagus with Creamy Mustard-Lemon Sauce
Mashed Potatoes with Basil and Leeks
Fried Chicken (soaking in buttermilk/Chipotle Tabasco overnight)
Re: What Are You Cooking Tonight? - 03/04/0807:20 AM
today's my husband's birthday, so i'm making all of his favorite shit: pulled pork, this au gratin potato casserole and green bean casserole. i should probably put this in the "crap food" thread.
Re: What Are You Cooking Tonight? - 03/04/0808:35 AM
Quote: today's my husband's birthday, so i'm making all of his favorite shit: pulled pork, this au gratin potato casserole and green bean casserole. i should probably put this in the "crap food" thread.
Crush up some Viagra and add it to his food. Who knows maybe you could get a birthday present too.
Re: What Are You Cooking Tonight? - 03/04/0809:02 AM
Yesterday we had a 24 hour spring thaw so I spent the day cleaning my yard, running to the dump and drinking beer.
Decided to call a friend over for the first sirloin barbecue of the year, with baked sweet potato and curried onion.
Motherfucker. I was so drunk I forgot to check the propane level in the tank and ran out halfway through cooking. Smashed a few beer bottles against a tree in the front yard then ordered a pizza.
This afternoon I'm going to Home Depot to buy fittings, then I'm tapping into my gas line.
Re: What Are You Cooking Tonight? - 03/04/0811:04 AM
Quote:
Quote: today's my husband's birthday, so i'm making all of his favorite shit: pulled pork, this au gratin potato casserole and green bean casserole. i should probably put this in the "crap food" thread.
Crush up some Viagra and add it to his food. Who knows maybe you could get a birthday present too.
my birthday is on saturday... i might actually get laid twice this week. we'll see...
Re: What Are You Cooking Tonight? - 03/08/0806:42 PM
Happy Birthday, G!
Chicken and Tomatillo Soup Roasted Tomato and Jalapeño Salsa Frijoles Sencillos Arroz Rojo (tomorrow, with the broth generated from the next item) Carnitas a la Casera (with bison, and fuck, I spaced and over-baked it for 65 minutes instead of 45 minutes).
Re: What Are You Cooking Tonight? - 03/08/0807:47 PM
Quote: Carnitas a la Casera (with bison, and fuck, I spaced and over-baked it for 65 minutes instead of 45 minutes).
I was lucky; the bison was not turned into chalk and shall be the basis for flavorful tacos/baked tostadas in the near future...:
Also, here's a pic from last weekend's fried chicken experiment (modified Alton Brown recipe...peanut oil...skinless...will a flavorful coating ensue?....YES...but on the breasts, it tends to fall off...perhaps I should use Paul Prudhomme's higher-temp (375 instead of 325) frying?):
Re: What Are You Cooking Tonight? - 03/08/0811:20 PM
This evening we made German potato salad with onions and bacon and BLT sandwiches on french baguette. Instead of frying the bacon I placed it on a wire rack, sprinkled it with dark brown sugar and cracked black peppercorns, then baked it at 325 for about 25 min.
Re: What Are You Cooking Tonight? - 03/09/0808:23 AM
Quote: ...peanut oil...skinless...will a flavorful coating ensue?....YES...but on the breasts, it tends to fall off...perhaps I should use Paul Prudhomme's higher-temp (375 instead of 325) frying?)
Salt the skinless chicken, roll it in flour, THEN dip it in a batter of one egg and maybe one cup of milk. Then fry it. It makes an awesome crust. I never worry too much about the temp. of the oil- if a drop of the egg/milk batter pops it's hot enough. Fry the chicken until the crust is a little darker than your picture.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 03/09/0809:37 AM
Quote:
Salt the skinless chicken, roll it in flour, THEN dip it in a batter of one egg and maybe one cup of milk. Then fry it. It makes an awesome crust. I never worry too much about the temp. of the oil- if a drop of the egg/milk batter pops it's hot enough. Fry the chicken until the crust is a little darker than your picture.
Do NOT skip the salt, and make sure you salt the chicken BEFORE the flour. This helps maintain the bird's juicieness in the absence of the skin.
Re: What Are You Cooking Tonight? - 03/14/0811:23 AM
stuffed peppers, mashed potatoes, glazed baby carrots, chocolate banana cake with mocha sour cream frosting. husband's not speaking to me for some unstated reason, so i figured i'd just stay in the kitch all day.
Re: What Are You Cooking Tonight? - 03/14/0811:26 AM
Quote: stuffed peppers, mashed potatoes, glazed baby carrots, chocolate banana cake with mocha sour cream frosting. husband's not speaking to me for some unstated reason, so i figured i'd just stay in the kitch all day.
Daaaayum, that sounds good. I'll be either ordering a pizza, or drinking my dinner tonight.
Re: What Are You Cooking Tonight? - 03/14/0802:28 PM
I helped a buddy build a pig-cooker over the winter. We started with a jet-ski trailer and a large oil tank. Many beers and welding rods later, it's finally done.
We've burned all the "new" off the thing so tomorrow morning we're going to cook a hog. We have 10 lbs of fresh shrimp that was swimming this morning. We'll boil that and eat it while we work on the pig.
Re: What Are You Cooking Tonight? - 03/16/0804:25 PM
Quote: Simple Tomato Sauce* Chicken Liver and Tomato Pasta Sauce Four-Onion Risotto Braciole (Pesto-stuffed Flank Steak)
*-some for the Braciole; rest for the freezer
sorry buddy that looks like rope wrapped around shit.
My windbreaker smells like hickory smoke and pork and I just lit the grill to cook two ribeyes from the aforementioned dead cow. I couldn't eat a shrimp right now even if it was fed me by a geisha girl and I won't eat pork for a week. I plan to eat this steak then go on a master cleanse for a week or so. My lower GI needs a break.
Re: What Are You Cooking Tonight? - 03/16/0804:38 PM
"flank steak" is beef right? well that beef is grey. I don't eat grey beef. If you are institutionalized with no choice maybe you eat grey cow. I'm not so I don't.
Re: What Are You Cooking Tonight? - 03/16/0804:58 PM
Quote: Tried to make Gordon Ramseys scrambled eggs this morning. Tasted like a bucket of busted ass.. Either he's overrated or creme fresh is supposed to taste like bung..
Gordon Ramsey is highly overrated, if you ask me. I haven't actually seen him cook in quite some time. He's on TV a lot, with all kinds of How-to-run-a-restaurant type of shows, but cooking? Maybe twice in the last 2 years....
Re: What Are You Cooking Tonight? - 03/22/0808:07 PM
I've never taken a cooking class nor worked in a restaurant.
Just a "hobby" I've been working at for 15 years. So much so, I have a chef's knife callous (read "Kitchen Confidential" as to how this is a signifier).
Re: What Are You Cooking Tonight? - 03/22/0809:14 PM
Quote: I've never taken a cooking class nor worked in a restaurant.
Just a "hobby" I've been working at for 15 years. So much so, I have a chef's knife callous (read "Kitchen Confidential" as to how this is a signifier).
Since I worked late tonite, my other half cooked for me (I taught her how) she made mini ravioli and fresh marinara sauce with basil and fresh tomatoes only. Delicious.
Re: What Are You Cooking Tonight? - 04/06/0805:28 AM
Looks like Gunker has become a fan of the cum omelette, I can see bits of the condoms he's scavenged from truck stop dumpsters. Jesus H. Christ, I doubt you could get a dog to eat that foul looking crap.
Re: What Are You Cooking Tonight? - 04/06/0806:04 AM
Chicken soup.
"Waste" celery from whole bunch [tops, younger stalks, bottom of the stalk], large turnip, medium onion, 2 extra-large carrots, an entire chicken excepting the breast and the liver. Pepper.
Re: What Are You Cooking Tonight? - 04/06/0808:09 AM
I cannot cook anything save for a dead fish, you just clean those and direct them at a fire but fish is a gay breakfast. our kitchen is comedy, we have all of these copper all-clad pans hanging from the ceiling that we've never used and at this point are purely decorative. there's some splenda, a bunch of assorted odwalla drinks, some hermits from whole foods, protein powder, frozen berries, reblochon cheese without any bread and tons of otter pops from the summer in the freezer as well as a pint of ice cream. technically, i should have scurvy by now if i didn't eat out.
Re: What Are You Cooking Tonight? - 04/06/0808:16 AM
What the hell? I didn't think this board could become any more gay and now I find out there is a fucking cooking thread buried in here? real men don't cook food for fuck's sake. the wife is ussposed to do that and if you're single just eat out or something for christs sake. GAY.
Re: What Are You Cooking Tonight? - 04/06/0809:11 AM
Quote: Never heard of Perkins
It's like a chain diner. Though they've made it to upstate NY, I don't think there is one in all of New England.
I used to like to go there for a late-night breakfast when I was in college. It was one of the few places [McDonald's the other] which was open 24/7.
The one I frequented had a huge american flag that some frat moron tried to steal.
But, if anywhere else was open, I wouldn't even think of Perkins.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 04/06/0810:11 AM
They all have that giant flag. There's one (or used to be one) in Canada on the route from Buffalo to Toronto that flew a giant Maple Leaf. I think there may be one near Raleigh, from something I was told a while back.
Re: What Are You Cooking Tonight? - 04/06/0810:25 AM
Quote: They all have that giant flag. There's one (or used to be one) in Canada on the route from Buffalo to Toronto that flew a giant Maple Leaf. I think there may be one near Raleigh, from something I was told a while back.
There are many many of them. I just looked at their site and they claim 500. They seem to be "pushing" the bakery now.
Didn't know others had the giant flags, though ... thx.
Re: What Are You Cooking Tonight? - 04/06/0801:28 PM
just got back-- had to eat really early because my husband's on nights tonight. had pot roast with peas, mashed potatoes and caramel apple pie. i wish i was bulimic right now.
Re: What Are You Cooking Tonight? - 04/12/0806:03 PM
Getting over a cold, so pulled out "True Thai" to make some spicy stuff to drive out the residual congestion:
Tomato and Sardine Soup with Thai Chili and Mint Mahogany Fire Noodles Chicken with Green Chile and Holy Basil Pork and Eggplant Stir-Fry Barbecued Chicken, Bangkok Style (marinating; will cook tomorrow)
Re: What Are You Cooking Tonight? - 04/12/0807:12 PM
Steamed rice, bicol express(coconut/spinach/ginger Pinoy dish), candied bacon and refried longanisa sausage. That's all for now. Time to go get shitfaced.
Re: What Are You Cooking Tonight? - 04/13/0804:51 AM
Quote: No offense, Handful, I love Asian food but all your dishes look like they should be served to land mine casualties with flies buzzing around them.
None taken. Plating has never been my strong point, but sometimes you have to eat with all your senses, not just your eyes.
Take Indian, for example. Saag paneer looks like it was shat out of my dead dog, but it tastes incredible.
Re: What Are You Cooking Tonight? - 04/13/0810:48 AM
I am of a mind to make risotto with portobella mushrooms and thin slices of beef, but I may be out of that short rice you need for this to come out OK.
Re: What Are You Cooking Tonight? - 04/26/0809:37 PM
Speaking of risotto...
Last Saturday:
Minestrina Tricolore Sauteed Broccoli with Garlic Porcini Risotto (all three of these from Hazan's "Essentials of Classic Italian Cooking") Grilled Copper River Sockeye Salmon with Rosemary, Lemon Zest and Garlic
Today:
[chickens were on sale for 0.68/pound; bought 3]
Classic Chicken Noodle Soup (in progress) Sauteed Broccoli with Butter/Shallot/White Wine Sauce Scalloped Potatoes and Turnips with Blue Cheese and Thyme (easy with an Oxo mandoline) Spaetzle (easy with a ricer with a large grid) a double batch of Chicken Paprikash
and with the wreckage and accumulated trimmings*, have a stockpot on simmer overnight to generate about 10 quarts of chicken stock.
Also, inspired by a recent "Hell's Kitchen" challenge, timed myself to determine how long it takes me to break down a chicken: 3.5 minutes, easily beating the "HK" five-minute deadline (though, I use Henckel's poultry shears, and the contestants were using chef's knives and cleavers).
*-use a freezer bag to accumulate chicken backs/bones/wing tips/hearts, onion/carrot/celery/parsley trimmings, etc., and when full, cook up a batch of stock. Don't put anything red (tomato skins and red onion trimmings will produce an ugly stock) or potato skins (they turn black) or members of the cabbage family (broccoli, cauliflower, etc....they stink) and you're good to go. Strain through a colander lined with cheesecloth, and put into thick-walled Rubbermaid-type containers, and you have the frozen basis for future soups, risottos, etc. Freeze chicken livers and gizzards separately for Paul Prodhomme's Dirty Rice.
Re: What Are You Cooking Tonight? - 05/11/0804:28 PM
Organic extra-lean ground beef, wrapped in stone ground whole wheat naan, with salsa, organic cheese and some spice. Then I'm gonna fuck it all up by chugging 6 or 7 Guiness.
Re: What Are You Cooking Tonight? - 05/23/0810:57 PM
Had a coworker tack on two pounds of Andouille from New Seasons to her weekly order to bring them into work for me Friday and have taken out 5 quarts of homemade chicken broth from my freezer for...
Chicken and Andouille Gumbo
Green Beans with Tabasco
Dirty Rice
Cajun Potato Salad with Andouille
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 05/24/0806:56 AM
Andouille's the bomb. I love making Gumbo. I've also used it for breakfast, diced, with eggs, peppers, onions and a bit of homemade cajun seasoning.
beat cream cheese til smooth. gradually beat in milk until blended. beat in lemonade concentrate. fold in whipped topping. pour into crust. cover and refrigerate until set.
beat cream cheese til smooth. gradually beat in milk until blended. beat in lemonade concentrate. fold in whipped topping. pour into crust. cover and refrigerate until set.
G...that sounds wonderful, never had that only choc. pudding icebox cake, but that sounds refreshing in the heat, gonna try it. (by mild Im sure you meant condensed milk, right???)
I knew it was some type of egg, just fucking with Alex cause if I know him from his postings here, he probably did try to stick it up his ass. I wouldnt eat that if I was stuck on an Island, live off coconuts, or let Maryann do the cooking.
Re: What Are You Cooking Tonight? - 05/29/0806:03 PM
this was sooo good. i used a devil's food cake-flavored cake mix and chocolate pudding mix instead of the vanilla.
cream cake dessert
Ingredients: 1 package (18-1/4 ounces) yellow cake mix 1 package (3.4 ounces) instant vanilla pudding mix 1/2 cup shortening 1 cup water 4 eggs
FILLING: 5 tablespoons all-purpose flour 1 cup milk 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt
Directions: In a large bowl, beat the cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer.
Re: What Are You Cooking Tonight? - 05/31/0809:18 PM
4 Thai recipes:
Hot and Sour Shrimp and Rice Noodle Soup
Bittman's Roasted Vegetables (http://www.nytimes.com/2005/10/12/dining/121mrex.html)
Chicken and Asparagus
Red Curry Shrimp
Re: What Are You Cooking Tonight? - 06/01/0808:40 PM
Marinated a boneless rib eye steak for 24 hours in A-1 New York Steakhouse cracked black pepper and onions marinade . Grilled to medium, baked potato w/ butter salt and pepper, spinach salad with low fat ranch and pepper.
Re: What Are You Cooking Tonight? - 06/07/0807:05 PM
i made pizza and breadsticks. yesterday was fajitas. tomorrow is hot dogs, hamburgers and corn on the cob. i'm officially on my summer menu, since we'll be at the pool all day.
Re: What Are You Cooking Tonight? - 06/07/0809:41 PM
Turkey, boneless and skinless the 3 weighed out at the store 1.80 lbs. I know thats way to much for your tofu munching face, but, unlike you, men with testicles enjoy the taste of meat even in sandwiches.
Re: What Are You Cooking Tonight? - 06/07/0810:03 PM
Quote: Turkey, boneless and skinless the 3 weighed out at the store 1.80 lbs. I know thats way to much for your tofu munching face, but, unlike you, men with testicles enjoy the taste of meat even in sandwiches.
So, not whole turkey breasts as God intended for smoking, but rather chunks of white meat weighed out by the deli-staffer?
Maybe it wasn't turkey....
BTW, I only use tofu in Hot and Sour Soup and in the classic Ma-Pu Dofu Szechwan dish ...
Re: What Are You Cooking Tonight? - 06/07/0810:21 PM
As God intended? What a fucking hypocrite. It was a package of meat from a nearby farm, i know them, I buy from them often. Have you ever been to Szechwan province, I have and guarantee that nothing you have ever made tastes like anything from there.
Re: What Are You Cooking Tonight? - 06/07/0810:44 PM
It's not like you could hold your own in that kind of argument either. Take a little advice and stick to food, you don't appear to be as much of a total fool when you do.
Re: What Are You Cooking Tonight? - 06/07/0811:16 PM
I used the George Foreman grill to cook myself a nice juicy T-Bone steak while the old lady was out. Quick and easy; like the sluts at the bar at 2 am.
Re: What Are You Cooking Tonight? - 06/13/0808:40 AM
i'm making "cordon bleu casserole" and "frosted cookie brownies" for dessert. it's a thin chocolate-chip cookie bar base with a brownie layer on top, finished with a chocolate frosting that has marshmallows in it.
Re: What Are You Cooking Tonight? - 06/13/0807:17 PM
Quote: i'm making "cordon bleu casserole" and "frosted cookie brownies" for dessert. it's a thin chocolate-chip cookie bar base with a brownie layer on top, finished with a chocolate frosting that has marshmallows in it.
Im afraid to ask GiGi but Im going to, Is that just chicken cutlets rolled up with ham & cheese inside and then cream of mushroom soup w/wine over the top??
Re: What Are You Cooking Tonight? - 06/13/0809:37 PM
The word "casserole" in a recipe is a warning sign for most people.
For Gigi, she starts preheating the oven, opens the Corningware cupboard and audits her canned soup/snack chip/cooking spray inventory in a meth-like obsessive frenzy!
Re: What Are You Cooking Tonight? - 06/14/0805:46 AM
Quote: The word "casserole" in a recipe is a warning sign for most people.
For Gigi, she starts preheating the oven, opens the Corningware cupboard and audits her canned soup/snack chip/cooking spray inventory in a meth-like obsessive frenzy!
casseroles are yummy and comfortable. my mother never cooked, ever, so perhaps i am overcompensating by cooking out of carol brady's cookbook. i don't care. it makes me feel good making that shit and that's what matters. i only post what i cook here because i can feel you guys roll your eyes and chuckle every time you picture me opening a can of condensed cream of mushroom soup with my five dollar can opener. and yes, OF COURSE my pantries are obsessively stocked, stacked and arranged with precision only a tweaker could appreciate. i'd like to think that my methamphetamine habit was good for SOMETHING. and it was. and don't knock corningware. if it was good enough for alice to use for the bradys, it is certainly enough for me. maybe you should try some. perhaps it would make your food look more appetizing. can anyone tell that i spoke to my fucking bitchass mother yesterday and i'm in a really bad fucking mood? god i hate that cunt.
Re: What Are You Cooking Tonight? - 06/14/0804:42 PM
I enjoy your posts immensely, Gigi.
This weekend is Cuban-themed.
Today, No-knead bread (baking now), a potato salad with bacon, pickle, green olives, green onions and red onion.
Tomorrow, a roast pork loin (marinating now in orange juice, black rum, garlic, oregano and cumin) and a black bean soup (soaking overnight now).
The pork will be used with the bread, swiss cheese, ham, pickles and mustard, and cooked in the Griddler GR-4 for Cuban Sandwiches (http://en.wikipedia.org/wiki/Cuban_sandwich).
Re: What Are You Cooking Tonight? - 06/15/0802:29 PM
Quote: I enjoy your posts immensely, Gigi.
This weekend is Cuban-themed.
Today, No-knead bread (baking now), a potato salad with bacon, pickle, green olives, green onions and red onion.
Tomorrow, a roast pork loin (marinating now in orange juice, black rum, garlic, oregano and cumin) and a black bean soup (soaking overnight now).
The pork will be used with the bread, swiss cheese, ham, pickles and mustard, and cooked in the Griddler GR-4 for Cuban Sandwiches (http://en.wikipedia.org/wiki/Cuban_sandwich).
They make those in NY, they're usually very good, but they put MAYO instead and I hate mayo, so I order it without, I haven't had one of those in years.
Re: What Are You Cooking Tonight? - 06/15/0802:45 PM
the husband grilled shit and i made my raspberry lemonade party cake. we had to eat super early because he's working nights tonight, so now i'm hungry again, lame.
Re: What Are You Cooking Tonight? - 06/27/0810:30 PM
Quote: Hot & Sour Soup Gai Lan in Oyster Sauce Ma Po Tofu Pork with Preserved Mustard Green Kung Pao Chicken Dan Dan Noodles
Same recipes this weekend except for the soup because it is finally summer in Portland. Same recipes because they are really fucking good. Instead, will do an improvised dish of the leftover pork butt, green onions, pickled mustard green, etc.
Sichuan is a good thing to cook when it's hot because the total cooking time is 5-10 minutes for each dish.
Re: What Are You Cooking Tonight? - 07/04/0801:54 PM
spaghetti and italian sausage, because my husband is working today, lameness. cook out tomorrow at my fat s-i-l's house. i'm bringing the doritos at her request.
Re: What Are You Cooking Tonight? - 07/05/0808:14 PM
Here is what I cooked yesterday. I didn't take any pics after it was done but I took a lot of pics of the event. If I can redact the photos down to XPT's level I will post them.
I also cooked four dozen ears of corn- soaked in brine overnight and cooked in the husk on the grill for about 15-20 minutes.
I boiled 10 lbs of peanuts, and they were incredible. For those of you who haven't enjoyed boiled peanuts- if done right they are similar to portabella mushrooms.
We cooked a lot of other stuff, but that's what I cooked outside.
Re: What Are You Cooking Tonight? - 07/10/0807:43 PM
Made a BADASS salad with sliced extra thin chicken breasts marinated in soy sauce, oyster juice, and then stir fried with jalapeños, ketchup, and cayenne pepper dropped onto of a bed of iceberg lettuce, carrots, red tomatoes, cucumbers, and Asian tangerines. And oh yes, it was fucking EXCELLENT...
Re: What Are You Cooking Tonight? - 07/11/0803:20 AM
Quote: Made a BADASS salad with sliced extra thin chicken breasts marinated in soy sauce, oyster juice, and then stir fried with jalapeños, ketchup, and cayenne pepper dropped onto of a bed of iceberg lettuce, carrots, red tomatoes, cucumbers, and Asian tangerines. And oh yes, it was fucking EXCELLENT...
THAT sounds awesome! I had liver with ketchup and fresh garlic and also artichoke hearts.
Re: What Are You Cooking Tonight? - 07/19/0807:03 PM
Last weekend:
Horseradish and Dill Potato Salad
Broccoli and Cauliflower Salad (blanched, with a vinaigrette and diced red bell pepper)
Salmon Cakes (like crab cakes, but using that convenient vacuum-packed salmon)
Hamburgers
Today:
Pita bread (12)
Tzatziki
Greek Roasted Potatoes (basically Jo-Jos, glazed with oregano, lemon juice, olive oil and mustard)
Fried sole with Moroccan-Style Herb Sauce
Cubed flat iron beef marinating, souvlakia-style
Tomorrow:
Sketa Fassoula (slow-simmered Greek green beans with tomatoes and onion)
Zucchini/Feta Patties
and will skewer the marinated beef with onions and bell peppers, grill it in the Cuisanart Griddler, disembark same on an also-grilled pita round with shredded lettuce and tzatziki
Re: What Are You Cooking Tonight? - 07/19/0807:12 PM
just finished eating...
Baked Ziti in a sauce made of diced tomoatoes, garlic infused olive oil, 3 cloves of chopped garlic, basil, oregano, cracked pepper, rosemary, rum, and a little thai sweet chili sauce.
Re: What Are You Cooking Tonight? - 07/19/0808:55 PM
Quote: we went to pizza hut and i think something is dying inside me.
The only thing that hurts me worse than piece a slut is red dumpster. That being said I have less than half an hour hang time till Satan spreads his wings.
Re: What Are You Cooking Tonight? - 07/20/0806:53 PM
"At Ak-Mak Bakeries, four generations of the Soojians have been making Ak-Mak products since 1893. Their stone-ground, whole-wheat, Armenian, flat-bread crackers are staple products on the shelves of many natural foods retailers. Popular at first with dieters and diabetics, the crackers have found great favor with the general public. The crackers are made with no preservatives or bleaches."
Re: What Are You Cooking Tonight? - 07/20/0807:38 PM
I didn't cook anything tonight, but this past week I've cooked fresh flounder, dolphin, wahoo, shrimp and blue crabs. Damn, blue crabs are good but they are mean as hell and a lot of work for very little pay-off. I also boiled about 10 lbs of peanuts in two different batches. Remember kids, if you try that at home get the raw and green peanuts, not the dried raw peanuts.
Re: What Are You Cooking Tonight? - 07/20/0808:43 PM
Got's the Dungenness crabs out here:
Brewhouse Whiskey Crab Bisque
Alameda Brew House (Portland, OR)
BUTTER 6 T
CARROT 0.67 C finely diced
CELERY 0.67 C finely diced
ONION (YELLOW) 0.67 C finely diced
GARLIC 0.75 t minced
WHISKEY 6 T
OREGANO 0.5 t dried
THYME 0.5 t dried
ROSEMARY 0.5 t dried
SEAFOOD SEASONING 1.5 t Old Bay
WHITE PEPPER 0.125 t
SALT
TOMATO PASTE 4 T
LEMON JUICE 1.5 t
ALL-PURPOSE FLOUR 0.5 C
SEAFOOD STOCK 4 C, divided
CREAM 2 C whipping
HOT SAUCE 1.5 t Cholula
CRAB 0.5 lb meat (from one Dungeness crab)
CHIVES chopped fresh, for garnish
PAPRIKA for garnish
In a heavy-bottomed soup pot, melt the butter. Add the carrot, celery, and onion and cook over medium heat until the vegetables are
tender. Add garlic and cook for a minute or two. Add the whiskey and cook, stirring up any browned bits from the bottom of the
pan. Add the oregano, thyme, rosemary, seasoning, white pepper and salt to taste. Stir in the tomato paste and lemon juice. Blend in
the flour, stirring to remove any lumps. Add half of the stock, whisking until smooth. Simmer for 3-4 minutes. Purée the
soup with a hand blender or in a food processor. Return to soup pot and add remaining stock. Bring to a simmer and cook until the
soup loses its starchy taste, about 5-6 minutes. Add the cream and hot sauce and cook until mixture is heated through. Stir in crab
meat. Garnish with fresh chives and paprika.
The 6 T of bourbon really takes it over the top...
Re: What Are You Cooking Tonight? - 08/02/0802:53 PM
Tried my hand at cedar plank salmon and shrimp last night. Turned out pretty decent. My camera died just after I put it on the grill, but here's how it started out:
Re: What Are You Cooking Tonight? - 08/02/0803:02 PM
Quote: Tried my hand at cedar plank salmon and shrimp last night. Turned out pretty decent. My camera died just after I put it on the grill, but here's how it started out:
Is your involvement in pornography purely as a consumer or is it your keep as well? Either way I find it interesting that you could pull off such a respectable dish, serve it to friends and/or family, and still take delight during private moments in the breathing of young women being stifled by the relentless assault of swollen penises. :drunken;
Re: What Are You Cooking Tonight? - 08/02/0803:54 PM
My involvement in pornography is limited only to my own personal collection.
Like a lot of other fuckers out here I'm just a guy who has been watching porn since I was 13 and have a lot of opinions on the subject.
I haven't watched porn or posted here for about 4 months cause I've been busy with other aspects of life's visicitudes, but my drunken inner douchebag told me to come out and fuck around for a bit.
Windsock, hurry up and write that book, fer fucksake. I can't fund the whole thing, but put me down for a couple of pages, my good man.
Re: What Are You Cooking Tonight? - 09/06/0805:58 PM
Last Saturday:
New England Clam Chowder Vinegret (a Russian salad with taters, beets, carrots, onion, peas, fresh dill, green onions and a mustard vinaigrette) Tri-tip Beef Stroganoff Homemade noodles (motorized Atlas pasta machine)
Today:
Roasted Tomato Soup Sicilian Potato Salad with red onion, fresh oregano, capers and an olive oil/red wine vinegar/dijon vinaigrette Grilled sweet Italian sausages with Asiago and an onion/roasted red and yellow bell peppers/balsamic vinegar saute on toasted sandwich rolls
Re: What Are You Cooking Tonight? - 09/06/0808:02 PM
Sea Food Pasta-
Seafood Blend from Trader Joes and oregano, paprika, lemon garlic powder, olive oil, mixed with a sun-dried tomato alfredo sauce on top of a bed of multi grain egg-style noodles. Good fucking stuff. Served with garlic bread of course.I'm getting some tonite. U-betcha.
Re: What Are You Cooking Tonight? - 09/07/0807:10 AM
Had the boys from work over for a landscaping party on Friday night. I barbecued steakettes, honey garlic sausage, hot dogs, thai chicken legs, back ribs. Served it with Brahma beer, baked potatoes, grilled onions, roasted orange pepper and grilled corn.
Took lots of pics then passed out with my camera still outside. Woke up and it was raining. Off to buy a new camera today. Fuck me.
Re: What Are You Cooking Tonight? - 09/07/0810:31 PM
Quote: Had the boys from work over for a landscaping party on Friday night. I barbecued steakettes, honey garlic sausage, hot dogs, thai chicken legs, back ribs. Served it with Brahma beer, baked potatoes, grilled onions, roasted orange pepper and grilled corn.
Took lots of pics then passed out with my camera still outside. Woke up and it was raining. Off to buy a new camera today. Fuck me.
Re: What Are You Cooking Tonight? - 09/11/0807:07 PM
More grossness Panzer, you have NOOOOO fucking class, while I dont eat Caviar, I know it's not eaten on white bread. It's eaten on lil crackers, you do do bird.
Re: What Are You Cooking Tonight? - 09/11/0807:09 PM
Did you toast the bread first?
I cooked three sirloins the size of a dinner plate and two smaller t-bones. These were from the cow I mentioned earlier. Someone marinated some portobella mushrooms which I wrapped in foil and threw on the grill as well. We had tossed salad and broiled quartered potatoes on the side.
Re: What Are You Cooking Tonight? - 09/11/0807:42 PM
Quote: More grossness Panzer, you have NOOOOO fucking class, while I dont eat Caviar, I know it's not eaten on white bread. It's eaten on lil crackers, you do do bird.
Russian people eat it on bread, sometimes they even add butter or even a fresh cucumber or tomato slice on it.
Re: What Are You Cooking Tonight? - 09/12/0803:28 AM
Quote: More grossness Panzer, you have NOOOOO fucking class, while I dont eat Caviar, I know it's not eaten on white bread. It's eaten on lil crackers, you do do bird.
Renfield, you're a nice girl and good person, but sometimes.....
Do you really think that, centuries ago, when Russian folk started to eat caviar, they put it on little crackers? The 'little cracker' bullshit is misplaced cheapness.
Re: What Are You Cooking Tonight? - 09/12/0809:27 PM
Quote:
Quote: More grossness Panzer, you have NOOOOO fucking class, while I dont eat Caviar, I know it's not eaten on white bread. It's eaten on lil crackers, you do do bird.
Renfield, you're a nice girl and good person, but sometimes.....
Do you really think that, centuries ago, when Russian folk started to eat caviar, they put it on little crackers? The 'little cracker' bullshit is misplaced cheapness.
I dont know anything about Caviar, I dont eat it, but Ive always seen it on crackers, I didnt know it went on sliced bread too, but that seems wierd to me. Oh well, see XPT the knowledge of all things. I think its gross anyway, I dont like Peanut Butter & Jelly on Bread either, I dont eat that at all, grossness too. The only thing I'll eat on sliced bread is turkey or if its made into toast w.eggs. Thanks for teaching me something new.
Re: What Are You Cooking Tonight? - 09/12/0810:31 PM
Fortunately, 3-year olds are incapable of remembering such outrages, but will harbor a vague sense of resentment towards any sightings of the Arm & Hammer logo.
Re: What Are You Cooking Tonight? - 09/21/0807:37 PM
Last weekend:
Mexican.
Chicken vermicelli soup with tomato, roasted green chile, serrano and cilantro Tomato/cilantro/red onion/serrano salsa Arroz Rojo again Frijoles Sencilos again Ground beef with a taco seasoning mixture (not from a package)
This weekend:
Thai.
Hot and sour soup with rice noodles, shrimp, straw mushrooms and two quarts of homemade shrimp stock again Bittman's roasted vegetables with a sauce of green curry paste, coconut milk and crunchy peanut butter again Black bean, corn, jalapeno, red bell pepper, celery, onion, cilantro salad with a vinaigrette of toasted sesame oil, rice vinegar and lime juice Kai Yang Chiang Mai (Barbecued Chicken, Chiang Mai Style)
Re: What Are You Cooking Tonight? - 09/25/0805:52 PM
i'm all cooped up in this frickin house, and i've been baking like a crazed lunatic. i'm usually at it by 8 in the morning. the best so far this week was ice cream sandwiches made with thin brownie wafers, filled with vanilla mousse. tonight i made pumpkin cheesecake bars. i give it all to my husband to take to work so i don't eat it.
Re: What Are You Cooking Tonight? - 09/27/0808:42 PM
Ha!
tattypatty lives in a hippie commune!
Today, opened 7 cans of tomato products.
Italian:
Minestrone (onions sauteed in sherry, then kidney beans, tomatoes, zucchini, green beans, shell pasta, homemade chicken broth, tomato paste, true Parmesan-regiano and spices are added) Pizza Sauce Pizza Dough Mushroom/Ground Beef/Rosemary/Tomato/Cream Pasta Sauce (most of which is being frozen for future pasta urges) blanched Broccoli/Cauliflower with a red bell pepper/garlic vinaigrette
tomorrow:
pizza with sweet Italian sausage, red onion, red bell pepper, and cheap black olives from a can.
Re: What Are You Cooking Tonight? - 09/28/0812:24 AM
Quote: i'm all cooped up in this frickin house, and i've been baking like a crazed lunatic. i'm usually at it by 8 in the morning. the best so far this week was ice cream sandwiches made with thin brownie wafers, filled with vanilla mousse. tonight i made pumpkin cheesecake bars. i give it all to my husband to take to work so i don't eat it.
Yuk I dont do anything pumpkin except the seeds, but that vanilla ice cream sandwich w/brownie wafers and vanilla mousse sounds heavenly Gi.
Re: What Are You Cooking Tonight? - 09/28/0812:26 AM
Quote:
tattypatty lives in a hippie commune!
You nuts, nigga? I eat animals all day loooooong. I just eat real healthy cuz I like to work out and I'm old.
My friends around the corner happen to be two big meathead brawler 250 pound rugby players. They are also weirdly obsessesd with gardening. Go figure...
Re: What Are You Cooking Tonight? - 10/01/0804:14 PM
dairy-free chocolate cake-- testing recipes for my little one's birthday next week. no milk, no butter, no eggs. it has vinegar in it, vomit. it reacts with the baking soda to help the cake rise. it was actually really good though, which was surprising. yay
Re: What Are You Cooking Tonight? - 10/04/0812:42 AM
Quote: dairy-free chocolate cake-- testing recipes for my little one's birthday next week. no milk, no butter, no eggs. it has vinegar in it, vomit. it reacts with the baking soda to help the cake rise. it was actually really good though, which was surprising. yay
Wow, Thats awesome. Whats the recipe? Unfortunately my little girl is lactose intolerant. She misses out on so much.
Re: What Are You Cooking Tonight? - 10/04/0807:25 AM
Dairy-Free Cocoa Cake
3c. unbleached flour 2c. sugar ½ c. cocoa powder 1 tsp. salt 2 tsp. baking soda 2 tsp. white vinegar 2/3 c. vegetable oil 2 c. ice water
Mix together flour, sugar, cocoa, salt and baking soda Add vanilla, vinegar, oil and ice water. Beat with mixer until well blended. Put in greased and floured 9x13 inch cake pan. Bake at 350 degrees for 40-45 minutes.
Re: What Are You Cooking Tonight? - 10/04/0808:32 AM
Quote:
Quote: dairy-free chocolate cake-- testing recipes for my little one's birthday next week. no milk, no butter, no eggs. it has vinegar in it, vomit. it reacts with the baking soda to help the cake rise. it was actually really good though, which was surprising. yay
Wow, Thats awesome. Whats the recipe? Unfortunately my little girl is lactose intolerant. She misses out on so much.
How does it make you feel like as a mother, knowing that you robbed your little girl of all dairy related pleasures just so you could drink and do drugs during and/or in close connection to your pregnancy? Do you ever cry over being a bad mother or are you too oblivious to even do that?
Re: What Are You Cooking Tonight? - 10/04/0811:27 AM
Quote:
Quote:
Quote: dairy-free chocolate cake-- testing recipes for my little one's birthday next week. no milk, no butter, no eggs. it has vinegar in it, vomit. it reacts with the baking soda to help the cake rise. it was actually really good though, which was surprising. yay
Wow, Thats awesome. Whats the recipe? Unfortunately my little girl is lactose intolerant. She misses out on so much.
How does it make you feel like as a mother, knowing that you robbed your little girl of all dairy related pleasures just so you could drink and do drugs during and/or in close connection to your pregnancy? Do you ever cry over being a bad mother or are you too oblivious to even do that?
Re: What Are You Cooking Tonight? - 10/04/0804:46 PM
scalloped potatoes, ham, broccoli, dairy-free brownies.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 10/04/0805:23 PM
Steak sandwiches with mushrooms and onions. Maybe some broccoli & cheese sauce. Depends on how ambitious I am when I get off my ass and go to the store.
Re: What Are You Cooking Tonight? - 10/04/0806:12 PM
Quote:
Quote:
Quote: dairy-free chocolate cake-- testing recipes for my little one's birthday next week. no milk, no butter, no eggs. it has vinegar in it, vomit. it reacts with the baking soda to help the cake rise. it was actually really good though, which was surprising. yay
Wow, Thats awesome. Whats the recipe? Unfortunately my little girl is lactose intolerant. She misses out on so much.
How does it make you feel like as a mother, knowing that you robbed your little girl of all dairy related pleasures just so you could drink and do drugs during and/or in close connection to your pregnancy? Do you ever cry over being a bad mother or are you too oblivious to even do that?
I don't cry over being a bad mother. Sorry if I dissapointed you. I didn't know doing drugs and drinking before or during pregnancy caused a child to be lactose intolerant. I am slightly lactose intolerant myself. I can have dairy but in small doses only. Fuck my mother that dirty filthy cunt she must have been a dirty drug addict but her robbing me of dairy pleasures is the least of our problems. I highly doubt my daughter at only age 1 really gives a shit about dairy anyways. Since I am such a bad mother why look for non dairy cake recipes instead I should just go ahead and give her dairy so she can shit herself to death.
Re: What Are You Cooking Tonight? - 10/04/0807:55 PM
Quote: Steak sandwiches with mushrooms and onions. Maybe some broccoli & cheese sauce. Depends on how ambitious I am when I get off my ass and go to the store.
That sounds fabulous. Can I come over??
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 10/04/0808:11 PM
Actually, I completely changed my mind when I got to the store.
Still made the sandwiches, but instead of the broccoli, I decided to make a pork stock, which will be used for tomorrow's Texas Chili.
Re: What Are You Cooking Tonight? - 10/08/0808:41 PM
Ground turkey with curried eggplant. Hummus with spelt chips. I just took the wraps I had left and toasted 'em. I loooooooooooooove pierogies! I grew up out west and this nigga's commercial was on tv all the time:
PS: We got Sesame Street up here with a bunch of Canadian ' cultural mosaic' shorts inserted in (frnnchies, Indians etc.) One was the Pierogie Song. I can't find it anywhere....
Re: What Are You Cooking Tonight? - 10/09/0807:26 PM
way disgusting. don't they have any local, good grub pizza joints near you? i'm eating egg whites and radishes to make up for the burger joints i frequented on my 3 day orange county jaunt.
Re: What Are You Cooking Tonight? - 10/12/0808:37 PM
Perfecting the Sichuan recipes:
Saturday:
Ma Po Tofu (tofu cubes simmered in a spicy gravy of ground red chiles, hot bean paste, green onions, fermented black beans, ground pork, etc.) Shredded Pork with Pickled Mustard Green, Bamboo Shoot, Bean Sprouts, and Serrano Chile Dan Dan Noodles
Sunday:
Hot and Sour Soup Beef and Gai Lin, a timid recipe as originally written, Sichuan-enhanced (a handful of charred chili peppers to begin with, double the green onion, roasted, ground Sichuan peppercorns to finish, ala Kung Pao method sans peanuts)
Re: What Are You Cooking Tonight? - 10/25/0807:17 PM
last weekend:
Ecuadorian Potato Soup with serranos, cabbage, onion, garlic, milk, cottage cheese, pepper jack cheese, and avocado. Broccoli with garlic and chili flakes. Prudhomme's Shrimp Etoufee
this weekend:
Red Bell Pepper Soup with Sour Cream and Dill (the solid ingredients are simmered for a hour, food processed, then passed through a food mill) Hungarian Cabbage with Chile, Paprika, Onion and Tomato Spaetzle, fried in butter and topped with parsley Spicy Pork and Sauerkraut Goulash
and starting a batch of kimchi by soaking a 2" cut Napa Cabbage in salt water. Tomorrow, will drain and rinse, and add chopped green onions, fish sauce, Korean chili paste, garlic and ginger, and allow to ferment at room temperature for two days. It's fun to watch as it collapses in volume day-by-day, and condensation appears on the walls of the vessel.
Re: What Are You Cooking Tonight? - 10/28/0811:18 AM
Pot Roast, trimmed of all visible fat (ntm the tip of my left index finger)with my new chef's knife. i should have just trimmed the visible fat off my thighs directly; there would quite possibly have been less blood involved.
Re: What Are You Cooking Tonight? - 10/31/0811:47 PM
Quote: Pot Roast, trimmed of all visible fat (ntm the tip of my left index finger)with my new chef's knife. i should have just trimmed the visible fat off my thighs directly; there would quite possibly have been less blood involved.
Jeez!
Was this your first chef's knife?
I've been using the same Henckel 4-Star for 15 years, and I've never bled like that!
If you don't have a callous on the finger closet to your thumb, your not: (1) holding it right, and (2) using it enough.
Re: What Are You Cooking Tonight? - 11/08/0808:25 PM
last weekend:
Korean
Chicken and Egg (Omelet) Soup with Sesame Oil and Toasted Sesame Seeds Beef Bulgogi Banchan (http://en.wikipedia.org/wiki/Banchan):
Napa Cabbage Kimchee Spinach Bean Sprouts
This weekend:
Mussel and Clam Chowder Two Cheddar (White + Orange) Scalloped Potatoes Roasted Spaghetti Squash "sauced" with Red & Yellow Bell Peppers, Basil, and Onion
tomorrow:
unleashing the Cuisanhart Griddler-4, and making Ruebens, the King of Sandwiches (would BLT's be the Queen and Philly Cheesesteaks the Knave?).
Re: What Are You Cooking Tonight? - 11/15/0808:33 PM
Manhattan Fish Chowder
Oven-Roasted Leeks and Sweet Onions
Chive and Horseradish Smashed Potatoes
Tavern Style Pot Roast
Wednesday or Thursday, will repeat Two Cheddar Scalloped Potatoes for an at-work Pot Luck of "Comfort Foods"
2 T. butter, softened and divided
1 C. (4 oz.) shredded Tillamook Vintage White Extra Sharp Cheddar Cheese
1 C. (4 oz.) shredded Tillamook Sharp Cheddar Cheese
3 C. half and half
1 tsp. salt
¼ tsp. pepper
2½ lbs. russet potatoes, (about 4 medium)
Preheat oven to 350’. Butter a 9 x 13“ baking dish with 1 T. butter. In a small bowl combine cheeses; set aside. in a 4 quart saucepan combine half and half, salt and pepper. Peel potatoes and slice 1/16” thick. Add to saucepan and bring just to a simmer.
Remove from heat and carefully pour potato mixture into prepared baking dish. Distribute potatoes evely in pan and sprinkle with cheese. Dot the top with small pieces of remaining butter. Bake 45 minutes or until potatoes are done and top is golden. Let rest 10-15 minutes before serving.
Easy if you own an Oxo Mandoline...
[with the cheeses, it seems a little too salty; may want to change the salt from 1 t to 1/2 t...]
Re: What Are You Cooking Tonight? - 11/16/0809:50 AM
It is a fine and tasty Russian delicatesen. It is best served with mayonaise or with horseradish w/beets. Sandwiches on sliced bread with ketchup are also tasty.
Re: What Are You Cooking Tonight? - 11/18/0806:07 PM
Whole wheat spaghetti with Ragu from a jar and meatless balls. Also had leftovers from a huge salad I didn't finish last night. I'll eat spaghetti for 3 days.
Re: What Are You Cooking Tonight? - 11/28/0806:50 PM
3000th post.
Last weekend:
Fried Ling Cod with Moroccan Herb Sauce*
Golden Cauliflower**
This Thursday/Friday:
Roasted Butternut/Apple Juice Soup with Sizzled Sage (Moosewood recipe)
Brussels Sprouts Braised with White Onion and Bacon***
Olive-Oil Basted Roasted Asparagus with Shaved Parmeggiano-Reggiano and Sherry Vinegar
Spicy Cumin Sauce*
Mashed Potatoes
Roasted Turkey Breast (Joy of Cooking + digital temperature probe...NAILED IT!)
Gravy from the turkey fat, drippings, and homemade chicken stock and overly-seasoned with that "poultry seasoning" herb blend.
*-pretty much the same recipe with different names. Equal parts fresh cilantro and parsley, garlic, lemon juice, olive oil, hot paprika and/or cayenne, cumin, blended into a dark brown sauce.
**-best damn Cauliflower recipe; pan-roasted with garlic, fresh lemon juice and cilantro: http://www.razzledazzlerecipes.com/eatingout/eating_s/golden-cauliflower.htm ***-had to go to three stores to find quality brussels sprouts at an affordable price!
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/29/0809:36 AM
Quote: Equal parts fresh cilantro and parsley, garlic, lemon juice, olive oil, hot paprika and/or cayenne, cumin, blended into a dark brown sauce.
This I'm going to try. Big fan of cumin, especially for beef. ever tried it for fish, though.
Re: What Are You Cooking Tonight? - 11/29/0807:00 PM
Quote:
Quote: Equal parts fresh cilantro and parsley, garlic, lemon juice, olive oil, hot paprika and/or cayenne, cumin, blended into a dark brown sauce.
This I'm going to try. Big fan of cumin, especially for beef. ever tried it for fish, though.
Spicy Cumin Sauce GARLIC 6 cloves PARSLEY 0.5 C chopped fresh CILANTRO 0.5 C chopped fresh PAPRIKA 1 T hot Hungarian CUMIN 1 T ground CAYENNE PEPPER 0.25 t LEMON JUICE 0.5 C OLIVE OIL 1 C Process garlic, parsley and cilantro for 30 seconds. Add paprika, cumin, cayenne and lemon juice. Process another 30 seconds. With the motor running, drizzle olive oil to form a light emulsion. Process until slightly coarse in texture, or longer to make it smoother.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/29/0808:26 PM
Re: What Are You Cooking Tonight? - 12/02/0809:14 PM
Quote: Ordered a small pizza pie from a really good pizzeria in the area. Perfect, paper dishes, no silverware, and just napkins. Nice and clean.
Boring! Try homemade:
Olive oil, garlic, oregano & pepper for a base, topped with mozzarella, fontina and dollops of ricotta, assorted sliced peppers plus a ring of pesto sauce.
Tomato based sauce, topped with mozzarella, ricotta & pepperoni.
Re: What Are You Cooking Tonight? - 12/03/0807:45 PM
Quote: ^ Quatsch! You have 24 hours every day, just like everybody else. You choose to do different things in those 24 hours.
Don't have time? Stop doing drugs. That would give you a few hours back.
Free I dont do drugs anymore, why are you so fixated on my drug problems? Is there something you want?, maybe I can hook you up. And NO I dont have the fucking time. Im not Suzie homemaker, when I come home at nite it's late and I dont want to be bothered cooking and then cleaning up. In the morning I shower and run my errands then go to work, so there, now you know my routine, not that its any of your business.
Why do you fucking care? And why do you feel the need to answer my posts?
And when I did drugs it takes all of 5 minutes if that.
Re: What Are You Cooking Tonight? - 12/04/0810:49 AM
Quote: Steezo, you have recipes for the above [pizza]. I've made my own dough before but I am a pussy with the sauce.
If you want a good idea on how to make pizza at home, buy a cookbook called American Pie by Peter Reinhart. The sauce is drained, crushed tomatoes with the following added: salt, pepper, chopped fresh basil, dried greek oregano, olive oil, a little bit of red wine vinegar and some ground up crushed red pepper to taste. It's an uncooked sauce. If I feel like it didn't quite turn out right, I'll usually add some fully prepared pizza sauce from the store to try and save it.
As for making pizza in a hurry, it's difficult because the dough rises in the fridge for several days and is taken out several hours before cooking so it can come to room temperature. You have to definitely plan ahead.
As far as drugs go, you can definitely make pizza when high. I was high out of my mind on leftover pain pills from recent neck surgery when I made the above pies. If anything, being high gave me an extra degree of patience when preparing them.
Re: What Are You Cooking Tonight? - 12/04/0811:20 AM
Thanks for the tips. I am going to master pizza sauce come hell or high water. Can't stand Pizza hut and co. In NY I used to go to John's Pizza (think it was on Bleeker). If I can get close to that I will be happy.
Re: What Are You Cooking Tonight? - 12/04/0805:36 PM
^^ I think I've been to that particular John's pizza a few years back. I thought it was good, but not great. The young Hungarian waitress working there was hot as hell though. I'd really like to try some of the elite NY pizzas whenever I make it back there. Lombardi's, Grimaldi's, DiFara's in Brooklyn, Una Pizza Napoletana. The main thing that gives these places their great pizza is the fact that (for the most part), they use super hot coal-fired ovens.
They can cook a pizza at 900° for 2 minutes or less versus cooking it in your home oven at 550° for 7 minutes. That heat makes the dough spring up higher and cooks the pizza before the crust starts to dry out. Heat is what keeps homemade pizza a notch below the truly great pizza places. But you can still most likely do better than almost any delivery store, especially crap like Pizza Hut.
Re: What Are You Cooking Tonight? - 12/05/0808:28 PM
Quote: As for making pizza in a hurry, it's difficult because the dough rises in the fridge for several days and is taken out several hours before cooking so it can come to room temperature. You have to definitely plan ahead.
Correct, though once the dough has warmed up a bit, one can roll/flatten out the dough, sauce and add toppings in the time it takes the oven to preheat to 500+.
Also need a pizza paddle and oven stone, but once you've done it a few times, the procedure isn't that tough...except for when the dough sticks to the paddle when ya didn't put enough corn meal underneath...then things can get a little hairy (the pizza may come out a bit misshapen).
she's a 'lovely bird' and certainly one i could bring to meet the parents. of course, i immediately thought of her and veggies alone and then thought of harmony in that kitchen instead of her, doing nasty things.
i'm going to 'the hat' in r.c. or alhambra which is now a staple of my phx-l.a. road trips.
Re: What Are You Cooking Tonight? - 12/06/0802:48 PM
Nah, I microwaved the beans, they were the Key Food brand. I just ate some boiled beef, it's a diet that I have right now because I started going to the gym again:
Re: What Are You Cooking Tonight? - 12/06/0807:32 PM
Quote: I just ate some boiled beef
I'm racking my brain, and I cannot ever remember or imagine boiling beef.
What did I cook tonight?
13 Bean Soup with ham hock, tomato sauce, sauteed onion, garlic and chili powder Salsa Roja (Rick Bayless; used dried, toasted and rehydrated piquin, cascabel and chipotle chiles coupled with broiled tomatillos and pan-roasted garlic) Arroz al Ajo (a four-ingredient recipe from Andina, a much-praised Peruvian restaurant in Portland) Drunken Pintos with Cilantro and Bacon (Rick Bayless, the "drunken" is Tequila stirred into the final product) Carnitas (fatty pork shoulder chunks simmered 3+ hours in homemade chicken broth*, garlic, cumin, onion, cilantro, salt and black pepper, THEN baked it 450 for 20 minutes THEN hand-shredded, so one gets tender AND crunchy in every bite)
*-the broth is reclaimed and frozen for future usage in Mexican/Indian soup or rice dishes
Re: What Are You Cooking Tonight? - 12/07/0809:09 AM
Quote:
Also need a pizza paddle and oven stone, but once you've done it a few times, the procedure isn't that tough...except for when the dough sticks to the paddle when ya didn't put enough corn meal underneath...then things can get a little hairy (the pizza may come out a bit misshapen).
Use semolina instead of cornmeal on the pizza peel/paddle. It doesn't effect the flavor as much, won't burn as easily and will make the pizza slide off much easier. Spread it evenly over the entire surface of the pizza peel and it'll act like little tiny ball bearings.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/07/0809:27 AM
Quote:
Use semolina instead of cornmeal on the pizza peel/paddle. It doesn't effect the flavor as much, won't burn as easily and will make the pizza slide off much easier. Spread it evenly over the entire surface of the pizza peel and it'll act like little tiny ball bearings.
Agreed. I've spun many a pie, and semolina works much better.
Re: What Are You Cooking Tonight? - 12/07/0811:59 AM
Well, this afternoon, veggie chili.
4 kinds of beans (organic navy beans not pictured), corn, tomatoes, and two big onions. Put it all together, add salt, pepper, red pepper, hot stuff, and chili powder, let simmer until the onions are tender, enjoy with someone you love.
Re: What Are You Cooking Tonight? - 12/07/0807:57 PM
Quote: Well, this afternoon, veggie chili.
4 kinds of beans (organic navy beans not pictured), corn, tomatoes, and two big onions. Put it all together, add salt, pepper, red pepper, hot stuff, and chili powder, let simmer until the onions are tender, enjoy with someone you love.
Re: What Are You Cooking Tonight? - 12/08/0802:15 PM
The first few years I was vegetarian, I really missed tacos. Then I found Fantastic brand taco mix. Very simple, very good. 1-3/4 cups water, some olive oil, salt and pepper, pour in the mix, heat and stir. Ready in 10 minutes. Add toppings and serve over a bed of Kibbles and Bits.
Re: What Are You Cooking Tonight? - 12/10/0809:02 PM
Quote: The first few years I was vegetarian, I really missed tacos. Then I found Fantastic brand taco mix. Very simple, very good. 1-3/4 cups water, some olive oil, salt and pepper, pour in the mix, heat and stir. Ready in 10 minutes. Add toppings and serve over a bed of Kibbles and Bits.
Re: What Are You Cooking Tonight? - 12/10/0809:24 PM
Quote: I don't know, I just load up the grocery cart with what I want, and pull out the credit card. No meat or booze, so it is usually <$100/wk.
-Chuck, Vegetarian fanboy
I think that Taco Bell would be more cheaper. It is $0.79 for 1 taco plus like $2.00 OFF with a coupon for the whole purchase. You also forgot the beef.
Re: What Are You Cooking Tonight? - 12/17/0804:30 PM
Simple dinner tonight. Spaghetti, mixed green salad and garlic. The fucking dog, on the other hand, will be enjoying chopped steak and liver stew with potato, carrots, green peas,celery, barley and brewer's yeast that's simmering in the crock pot while I digest my dago food.
Re: What Are You Cooking Tonight? - 12/17/0806:09 PM
Handful, put the Brewer's yeast on after the dog's food has cooled down. Cooking Brewer's destroys the healthy properties it's useful for. I used to be vegan. I know all about that stuff.
Re: What Are You Cooking Tonight? - 12/18/0803:48 AM
Quote: Handful, put the Brewer's yeast on after the dog's food has cooled down. Cooking Brewer's destroys the healthy properties it's useful for. I used to be vegan. I know all about that stuff.
Thanks Gia. This is the first really cold winter I can think of that hasn't killed off fleas, and if the brewer's yeast doesn't work I may shave him bald until spring.
Re: What Are You Cooking Tonight? - 12/21/0808:55 AM
Jeebus H Christ, Panzer, save a few bucks (from the porn you don't buy) and get a decent desk! You can get a table made from real wood from Target or somewhere to start with. How about wiping down the surfaces with clorox at some point? Hygiene does not seem to be your strong point. Don't confuse the Nutella with the enema jars you keep near the kitchen.
Re: What Are You Cooking Tonight? - 12/21/0809:40 AM
Quote: Jeebus H Christ, Panzer, save a few bucks (from the porn you don't buy) and get a decent desk! You can get a table made from real wood from Target or somewhere to start with. How about wiping down the surfaces with clorox at some point? Hygiene does not seem to be your strong point. Don't confuse the Nutella with the enema jars you keep near the kitchen.
10/10 on the Grossometer.
Nah, I like my desk. Bought it about 6 years ago from store called AKO (they are the Russian furniture store of Brooklyn, with around 5 locations). I don't think that there is anything wrong with it escept the smeared food.
Re: What Are You Cooking Tonight? - 12/24/0801:59 PM
Several years ago I was living with an ex-girlfriend and we planned an amazing Christmas feast. Fuck my ass, the oven broke that day, leaving me with four stovetop burners to prepare food for her and three of her family members.
I checked the fridge and saw that my beer supply was hearty, so I fired up the barbecue and dismantled the turkey with a large knife. I stayed outside in a blizzard until the turkey was cooked and so was I.
This turned out to be the best holiday meal I've ever cooked, and it became a tradition. The past two Christmases have been happily spent with my wife on the patio grilling and carrying on as if it was still summer. I think last year I was even wearing my shorts.
Sadly, this cooking ritual has come to an end this year. My wife has strepthroat and can't be out in the cold. We're moving it inside and now I have to remember how to roast a turkey.
Picked up the last of the groceries just before hitting the beer store. I'm just priming the pump with a few beers before I head into the kitchen to get a jump on tomorrow's feast. This year's menu is:
Turkey roasted on a bed of vegetables Chestnut and fresh herb stuffing Sour cream and cream cheese mashed potatoes Pan gravy with porcini mushrooms Apricot glazed ham Embutido (Filipino pork roll) Bacon wrapped stuffing balls Cranberry sauce with port, clovs, currants and raisins Mashed turnip and acorn squash Candied carrots and green beans Flan
I hope the rest of you fuckers have as much fun in the kitchen this Christmas as I will. And I'm pretty sure the cure for strepthroat is a good throatfucking.
Re: What Are You Cooking Tonight? - 12/28/0805:10 PM
There were some Fleet-Style Spagheti (boiled noodles with minced meat) leftovers in the fridge so I fried them in the wok quickly on high flame and added some sauerkraut and then some ketchup. Once it fried I topped it with some ketchup:
Re: What Are You Cooking Tonight? - 12/28/0805:18 PM
Quote: Feh.
If you are fat and like steaks then you would love over 90% of the stuff that I cook myself.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/28/0805:19 PM
Quote: There were some Fleet-Style Spagheti (boiled noodles with minced meat) leftovers in the fridge so I fried them in the wok quickly on high flame and added some sauerkraut and then some ketchup. Once it fried I topped it with some ketchup.
Thanks Dimitri. Now I'm going to pull a Gia with my own dinner.
Re: What Are You Cooking Tonight? - 12/28/0805:33 PM
Quote:
Quote:
Quote: Feh.
If you are fat and like steaks then you would love over 90% of the stuff that I cook myself.
Possibly. But, not that. I don't care for kraut on anything but a Nathan's dog, and I'm not big on ketchup ... ESPECIALLY on noodles.
I use the Russian sauerkraut: Kvashenaya Kapusta(pickled cabbage). They dice it, put it into a barrel with salted water, then they and some cranberries and some diced carrots, then they put like weight on the barrel and leave it for like 2-3 days. It is very crunchy and noy soggy like American sauerkraut. The ketchup that I used today was a Polish ketchup with the yellow label (there is also Polish ketchup with red and with green labels:
Re: What Are You Cooking Tonight? - 12/28/0806:42 PM
Quote:
I use the Russian sauerkraut: Kvashenaya Kapusta(pickled cabbage). They dice it, put it into a barrel with salted water, then they ass some cranberries and some diced carrots, then they put like weight on the barrel and leave it for like 2-3 days. It is very crunchy and noy soggy like American sauerkraut. The ketchup that I used today was a Polish ketchup with the yellow label (there is also Polish ketchup with red and with green labels:
Ass cranberries you say Panzy?. Then carrots. Heh, faggot. Sometimes victims are compelled to tattle on themselves. This is one of those times. Well played Ilix Glanzer.
Re: What Are You Cooking Tonight? - 12/30/0806:24 PM
3 cheese fondue - gruyere, ementhaler and a bit of cheddar, made with sauvignon blanc and a dash of schnapps. Salad, pickles on the side. French bread.
Re: What Are You Cooking Tonight? - 12/30/0806:44 PM
I really like to fry things. Especially I like to use the wok and set the stove to maximum flame. Check out the fryed apples with chocolate sauce, they tasted great:
Re: What Are You Cooking Tonight? - 01/01/0909:18 AM
strip steaks, mashed potatoes with boursin, green beans with pancetta, chocolate chip cookie cheesecake. i hope i don't catch the kitch on fire... bad things often happen when gigi broils, and the husband won't let anything with a vagina hole touch his grill.
Re: What Are You Cooking Tonight? - 01/02/0907:36 PM
Pizza Dough
Pizza Sauce
Johnsonville Sausage (1 lb hot, 1/2 pound mild), cooked for future pizza usage
New England Clam Chowder
Marcella Hazan's Blanched/Sauteed Broccoli with Garlic, Olive Oil and Parsley
Chicken, braised Roman-Style (anchovy, garlic, rosemary, sage, olive oil)
Pollo Alla Romana (Chicken Roman-style)
, Very Good, Cathy Whims of Genoa (Portland, OR)
OLIVE OIL, 5, T
CHICKEN, 1, whole, skinned (except for wings) cut into 10 pieces, dried well
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
ANCHOVY FILLET, 6, in olive oil, drained and finely chopped
GARLIC, 2, cloves, chopped
SAGE, 1, sprig fresh
ROSEMARY, 1, sprig fresh
RED WINE VINEGAR, 0.5, C
Heat olive oil in a 12" saute pan over medium high heat and brown chicken well on all sides. Season to taste with salt and pepper. Remove pieces to a plate. Add anchovies, garlic, sage and rosemary to the pan, stirring constantly until garlic colors lightly. (Remove pan from heat, if necessary.) Return chicken leg and wing parts to pan (breast pieces should be added back to the pan for the last
15 minutes), pour in vinegar and let vinegar reduce for 2 minutes. (Be careful not to inhale fumes.) Cover pan, turn heat to low and let cook until chicken is tender, or until juices run clear, turning the chicken every so often in the juices. If vinegar evaporates too quickly, add a few tablespoons of water to the pan {won't happen}. The chicken will take about an hour.
{GNK-will have to boil off to concentrate the sauce; could make same recipe with two chickens without doubling the sauce ingredients in a very large cooking vessel (8-quart Dutch Oven, for instance; might have to initially brown in 2 batches)}
Re: What Are You Cooking Tonight? - 01/04/0911:51 AM
Every week I fill two large Tupperware containers with a salad. I eat one right away for dinner, and a couple days later I take the other to work for lunch, or eat it for dinner. Today is typical, I went to the upscale market and got organic lettuce, cucumber, broccoli, and a bell pepper. I also got the best olives I could find, and some cheese. I use just a little salad dressing. I change ingredients seasonally, or if something looks really good. Suggestions welcomed.
I also eat a raw organic carrot almost every night, eat brown rice, and get the kick-ass miso soup at the Vietnamese restaurant at least once a week. Workday breakfasts are shredded wheat and soy milk. I hope the XPT PWE (Porn Whore Emeritus) approves.
Vegetarian, or anything else, is not that difficult. Most families and singles have about 10 or so evening meals they keep going through over and over. Just start replacing some of those with whatever new thing you are experimenting with. I've tried macrobiotics, but it is too hard for single and lazy. But I learned a lot and eat healthier now. I started as a junk food vegetarian, but after the heart attack I started to try to eat better.
Re: What Are You Cooking Tonight? - 01/04/0911:55 AM
I hear you. I am trying to back in shape after cancer and chemo and it is a pain. Too many bags of chips and hot dogs. LOL How did you get over the taste of soy milk? I tried it once and puked in the sink.
Re: What Are You Cooking Tonight? - 01/04/0912:09 PM
I only use milk for cereal, so it wasn't hard to switch.
I am lucky, my cancer got caught early and surgery got it all. No chemo, no radiation. I am also lucky I stay at an appropriate weight for my height, without a lot of effort.
Big helps - my main beverage is coffee, and I don't really like sweets. My favorite snack/dessert is a dill pickle. But I need more exercise in the winter.
Re: What Are You Cooking Tonight? - 01/04/0912:17 PM
That's great about the cancer being operable. My biggest problem is portion control and learning to cook. I'm the typical american male. If it's a bag or can I'll eat it. I literally have no idea how to cook real food. Always ate in the mess hall on base and now am forced at 39 to learn how to feed myself. Am reading a lot of different book and everyone has a different opinion on how the body works and how to get back into shape.
Re: What Are You Cooking Tonight? - 01/04/0912:26 PM
Hey CK, I did da cancer dance too! No chemo, though just radiation. The best thing I ever did was read Bill Phillip's Body For Life. Easy to follow workouts, easy to follow eating advice. I try and get a little more technical with the eating, but this book is an excellent place to start.
Re: What Are You Cooking Tonight? - 01/04/0912:30 PM
I've heard about Body for life but have not read it yet. The new apartment complex I'm moving into has a fitness center that I can start using. Granted its all machines instead of free weights but it does have some cardio stuff as well
Re: What Are You Cooking Tonight? - 01/04/0912:35 PM
Sounds like you are doing well, too. Don't deny that. About the cooking -
Keep it simple, but accept most days you will need an hour and some effort.
Always clean up the same day, so you don't get overwhelmed. Keep the kitchen an inviting place to work.
Get what you need to have leftovers, Tupperware, wrapping foil, whatever. Make leftovers a part of the plan. If you make, say, spaghetti, realize you will have enough for two or three meals, and go with it. Leftovers are essential for single folks, makes it worth the effort, and reduces the effort on leftover day.
Use paper plates, single pot meals, etc. when you can.
Many recipes can be made without all the ingredients called for. Use the spices you like. Play around a little, when you make something you like, incorporate it into the 10 meals I mentioned earlier.
Get a good, healthy breakfast that is easy to work with, and stick to it.
Lunches can be two simple sandwiches and a piece of fruit, and that works well if you go out to a restaurant with friends once or twice a week.
If you don't want to eat it, don't put it in the cart. Do some thinking before heading to the grocery, and try to exercise discipline when you are in there. If it isn't in the cart, you don't get it at home.
A couple times a week, you can say fuck it, but keep your core diet healthy.
Exercise. Find something fun. I used to play softball, now my dog hikes me in the woods. And I get off my ass and work around the house.
Most important, keep that kitchen clean, so when you feel like cooking, you can go get creative without having to battle. The sink is the most important, keep the sink absolutely clean. Don't leave the house with a dirty sink.
Not that I am a perfect role model, but these are things that work for me. Simple common sense trumps all the fancy stuff you may read.
Re: What Are You Cooking Tonight? - 01/04/0912:39 PM
This may sound kinda stupid but my doc told me to get about 20 - 30 grams of fiber a day to help lower my cholestorol. How the hell do you eat 30 grams of fiber in a day?
Re: What Are You Cooking Tonight? - 01/04/0912:46 PM
My shredded wheat portion has about 10g. A slice of whole wheat bread is 2-3g. So, my breakfast and lunch have me at about 20g already. Veggies, brown rice, pasta, etc. up it a whole bunch. Whole grains are very good. So is popcorn.
Re: What Are You Cooking Tonight? - 01/04/0901:15 PM
Do any of you know a good website or book that will show me the machine weight equivilent of free weights? Most of the exercises I see are based on using dumbells or barbells not machines.
Re: What Are You Cooking Tonight? - 01/04/0901:48 PM
Do they have any kind of cable machine? I prefer them to other machine weights. You should find a gym with free weights, though. Quite a difference. Oh and I'm doing that Mexican rollup thing with whole grain tortillas again. Fuck it's good...
Re: What Are You Cooking Tonight? - 01/04/0902:02 PM
I try and do either ground turkey or bison, but it's a lean ground beef night tonight (no car, bus strike = no options). I found this fucking great salsa made by Herdez. It is without peer...
Did you lose a lot of weight after treatment? I know another great book for getting your size up. Oh, and after surgery and radiation my first machine bench press was 60(!) pounds. Talk about a humbling experience....
Re: What Are You Cooking Tonight? - 01/04/0902:06 PM
Nope. I was one of those who gained massive amounts because of treatments. I went from 155 to 112 because of the lymphoma and then up to 232 because of chemo and overeating. Everyone who came into that damn hospital room took one look at me at 112 and started stuffing food down my pie-hole They meant well but I really don't think anyone believed I was going to make it so the just said WTF.
Re: What Are You Cooking Tonight? - 01/04/0902:43 PM
There is some serious multigrain bread out there with large amounts of fiber. Add the olive oil and omega 3 oils and the good chol. should go up while the bad goes down.
Re: What Are You Cooking Tonight? - 01/04/0903:26 PM
Quote: There is some serious multigrain bread out there with large amounts of fiber. Add the olive oil and omega 3 oils and the good chol. should go up while the bad goes down.
Live sprouted bread is the healthiest and extremely god sent tasty. Try looking for Ezekial Bread. I even have hardcore fast food addict friends that LOVE that bread.
Re: What Are You Cooking Tonight? - 01/04/0903:36 PM
Quote: I hear you. I am trying to back in shape after cancer and chemo and it is a pain. Too many bags of chips and hot dogs. LOL How did you get over the taste of soy milk? I tried it once and puked in the sink.
SOY MILK IS UNHEALTHY
Have some edamame at sushi, fine, but ditch the soy milk. Thank goodness it tastes like shit. You're better off with Rice Milk or Almond Milk. The Almond Breeze 40 calories one is delicious. I make vanilla pudding with it.
Basically, soy milk is insanely processed and has a shit ton of synthetic estrogen in it which screw up your thyroid and slow down the metabolism. I also hate the commercials with soy products for pre-menopausal women. Women don't lose estrogen as they age. They lose PROGESTERONE. Totally different. Actually, excess levels of estrogen are carcinegenic. Not sure if I spelled carcinigenic right.
Re: What Are You Cooking Tonight? - 01/04/0903:40 PM
Quote: Sounds like you are doing well, too. Don't deny that. About the cooking -
Keep it simple, but accept most days you will need an hour and some effort.
Always clean up the same day, so you don't get overwhelmed. Keep the kitchen an inviting place to work.
Get what you need to have leftovers, Tupperware, wrapping foil, whatever. Make leftovers a part of the plan. If you make, say, spaghetti, realize you will have enough for two or three meals, and go with it. Leftovers are essential for single folks, makes it worth the effort, and reduces the effort on leftover day.
Use paper plates, single pot meals, etc. when you can.
Many recipes can be made without all the ingredients called for. Use the spices you like. Play around a little, when you make something you like, incorporate it into the 10 meals I mentioned earlier.
Get a good, healthy breakfast that is easy to work with, and stick to it.
Lunches can be two simple sandwiches and a piece of fruit, and that works well if you go out to a restaurant with friends once or twice a week.
If you don't want to eat it, don't put it in the cart. Do some thinking before heading to the grocery, and try to exercise discipline when you are in there. If it isn't in the cart, you don't get it at home.
A couple times a week, you can say fuck it, but keep your core diet healthy.
Exercise. Find something fun. I used to play softball, now my dog hikes me in the woods. And I get off my ass and work around the house.
Most important, keep that kitchen clean, so when you feel like cooking, you can go get creative without having to battle. The sink is the most important, keep the sink absolutely clean. Don't leave the house with a dirty sink.
Not that I am a perfect role model, but these are things that work for me. Simple common sense trumps all the fancy stuff you may read.
-Chuck, Vegetarian fanboy
AWESOME advice! I used to eat off smaller dishes and use chopsticks to slow down my eating and portion control. It worked. Another thing that helps is to have no beverages with meals or only water. So much of hunger is really dehydration. Get more fresh, juicy fruits in your diet throughout the day, too.
Re: What Are You Cooking Tonight? - 01/04/0903:52 PM
Why drink grape juice when you can have grapes? Kinda like how why would I drink a guy's cum from a glass when I can suck it right off his cock?
Regarding fruit juices...all those fruit juices, yes, even if they SAY 100% real natural juice ARE JUST ALL SUGAR NOW even if they say no sugar added. It's because they had to be pasturized in order to sit on the shelf at the grocery store. Yes, this includes brands like Naked, Odwalla, etc. That pasturization process just negated all the nutrition that was once inside.
Re: What Are You Cooking Tonight? - 01/04/0904:00 PM
Didn't realize that about the pasturization process. But by God I'll get this whole nutrition thing mastered. I am also considering taking a cooking class at Whole Foods when they have their next one come up
Re: What Are You Cooking Tonight? - 01/04/0904:08 PM
Quote:
Quote: Kinda like how why would I drink a guy's cum from a glass when I can suck it right off his cock?
DAMN!!! Why can't I find a personal trainer here in dallas like you Gia?
HA! I love Dallas. I lived there for 3 months and danced at Club House. I know more about eating than I do about fitness. Not sure if we'd get much done if I was a trainer. I've been lazy the past week, but I think I'm just gonna crank up some Venom on the ipod and run down the streets of Beverly Hills. I love running in picturesque places with trees and cool houses. Last time I went running with my friend E, he picked up some hot cougar and banged the fuck out of her while I ate all the blueberries in her fridge.
Re: What Are You Cooking Tonight? - 01/04/0904:14 PM
Quote: Didn't realize that about the pasturization process. But by God I'll get this whole nutrition thing mastered. I am also considering taking a cooking class at Whole Foods when they have their next one come up
I've always wanted to do that. Lemme know how it goes. So jealous!
Re: What Are You Cooking Tonight? - 01/04/0905:30 PM
I get the Ezkiel wraps on occasion. I think they have spelt in them. They have a kwazy kwistian kwote on the front. I've made up a whole little narrative in my head that they're some commune a la the Branch Davidians. I really gotta get a life...
Re: What Are You Cooking Tonight? - 01/05/0902:36 AM
LoL, I do eat other stuff too, like bananas and strawberries and brocolli almost everyday, but ricecakes at only 30 cal per serving are always in my daily menu. It was a great replacement for carbs. DOnt get me wrong I unfortunately am human and occasionally and very spontaniously will binge on crap like Jack In The Box, Tacos, cake, chocolate, KFC (Ted like it too.), and plain garbage. These binges can last up to a week or just a day. But In-N-Out I will NEVER ever say no to.
Re: What Are You Cooking Tonight? - 01/05/0904:28 PM
Fuck!! I really have to take cooking classes. Just reading all this make me cry. Hey I can open the box and put it the microwave just doesn't cut it anymore.
Re: What Are You Cooking Tonight? - 01/10/0903:37 PM
Three bean chili with pork and beef. I just finished chopping a steak to throw in, turned my back for two seconds and the fucking dog was up on the table helping himself.
Re: What Are You Cooking Tonight? - 01/17/0909:27 PM
last weekend:
Cook's Illustrated Meat Loaf (1996) with Ketchup/Brown Sugar Glaze Mashed Potatoes Italian Bread Soup Spinach Dip No-knead Bread (two loaves)
This weekend:
Tomato Bisque Penne Salad (with Red and Green Bell Peppers, Julia Child's Vinaigrette, Dill, Parsley, Red Onion, Black Olives) Spanish Ratatouille (mushrooms, red bell pepper, tomato paste, garlic, onion, zucchini, carrot) Baked Herbed Chicken Breasts (lime, fresh oregano, fresh parsley, garlic, thin-sliced onions)
Re: What Are You Cooking Tonight? - 01/23/0907:07 PM
It's not without its price. I've put so much deep fried goodness into myself in the past week my heart hurts. My body is both craving and rejecting all forms of normal food. As soon as this jug of oil is done I'm laying off the fried stuff for a little while.
Re: What Are You Cooking Tonight? - 01/24/0909:08 PM
Quote: Quinoa with dried cranberries. Yummmmm. But I made my friend a pastrami and rye sandwich.
I suspect the pastrami and rye was far more enjoyable than the Quinoa with dried cranberries...
Today, did Hungarian:
Spicy Sausage and Sauerkraut Soup Chili-Braised Cabbage Chicken Paprika with Dumplings (a double batch, involving two whole chickens being skinned and partitioned in 6 minuntes...take that "Top Chef")
Re: What Are You Cooking Tonight? - 01/31/0905:35 AM
Back in school there was guy in my fraternity whose dad owned a bison ranch. Once a month he used to send us boxes of steaks, sausages, burgers and chuck and we'd have a buffalo barbecue. It was great for us cause a lot of the sorority girls there didn't like the gamey taste so that meant more bison for the rest of us.
Yesterday the cold finally got to me. I got really bored and really high. Drove to the store to buy rolling papers and came back with a 13 lb turkey and an eight pound ham for some reason. Smoked another doob and proceeded to cook a surprise Christmas dinner for the wife. Problem is I was so wrapped up in the kitchen I forgot to pick her up from work.
Re: What Are You Cooking Tonight? - 01/31/0905:45 PM
^^^ We used to make bison chili at the old restaurant I worked at. You put in just a touch of maple syrup to make it extra-awesome. My fave is when the cooks would do Bison Ravioli. My mouth is watering right now just thinking about it....
Re: What Are You Cooking Tonight? - 01/31/0908:27 PM
Today spent 4 hours making 5 courses from Jaffrey's "Indian Cooking":
Green Soup (a blended pea soup; got to use the KitchenAid immersion blender) Shredded Cabbage* and Carrots with Mustard Seed Mushrooms and Potatoes with Tomatoes and Ginger (probably my favorite vegetable dish from the cookbook) Red Lentil Dal with Cabbage* (always have to make a dal) Rogan Josh (the classic red curry, with beef as lamb wasn't available)
*-had half a bowling ball-sized head of cabbage left over from last week, so this dictated two of the dishes (and leftover cream dictated the soup).
Re: What Are You Cooking Tonight? - 02/08/0906:57 PM
Tonight I made my boyfriend his favorite--homemade baked macaroni and cheese...
I am doing the low carb thing so I only ate the steamed green beans and grilled shrimp that I made to go with it.
I would post pics but I need lessons.
2/14/09: French Soupe au Pistou Artichokes with Mayonnaise Mustard Dip Herbed Scalloped Potatoes Provencal Style Cornish Hen Spring Stew with Asparagus and Tarragon
2/21/09: Thai Hot and Sour Soup Baechu Kimchi (Kimchi with Napa Cabbage) Hot Kimchi Pickle - Quick Asparagus and Chicken Stir-Fry Abobong Manok (Philippine Chicken and Mushroom Adobo)
Re: What Are You Cooking Tonight? - 03/05/0905:48 PM
I made a vegetarian lasagna. The filling was made of carrots, broccoli, onions, and spinach. And I used mozzarella and low-fat cottage cheese. And whole wheat noodles.
It turned out pretty well. Next time I am using a spicier sauce.
Re: What Are You Cooking Tonight? - 03/05/0905:51 PM
Add a piece of garlic for a spicier sauce.
Here's my marinara recipe. It's raw, but goes great without heat atop hot pasta.
2 or 3 medium tomatoes
1/2 cup fresh lemon juice
2 tbs Namu Shoyu or lite vinegarette (I do namu shoyu)
2 tbs olive oil
2 tbs chopped yellow onion
2 cloves garlic. peeled.
3/4 cup sun dried tomatoes
pinch of sea salt
Re: What Are You Cooking Tonight? - 03/05/0905:57 PM
Quote: Add a piece of garlic for a spicier sauce.
Here's my marinara recipe. It's raw, but goes great without heat atop hot pasta.
2 or 3 medium tomatoes 1/2 cup fresh lemon juice 2 tbs Namu Shoyu or lite vinegarette (I do namu shoyu) 2 tbs olive oil 2 tbs chopped yellow onion 2 cloves garlic. peeled. 3/4 cup sun dried tomatoes pinch of sea salt
Re: What Are You Cooking Tonight? - 03/07/0903:28 AM
My BF grilled some venison and moose sausage. I found the moose sausage to have hardly any fat in it but still juicy. (not an innuendo) I was surprised to have enjoyed it since I'm not really adventurous when it comes to food and to bw honest I'm not sure if it was the venison or the moose that was 'sausaged'. Probably me since everytime he grills I get .
Re: What Are You Cooking Tonight? - 03/07/0907:45 PM
Thai Chicken Coconut Milk Soup (hunks of Ginger, Lemon Grass and Lime Peel to fish out, Chili-Tamarind Paste, Thai Chilies, Cremini, etc.) Drunken Spaghetti (aka Pad Khee Mao) Green Curry with Shrimp and Snow Peas Red Curry with Beef Sirloin, Indian Eggplant and Bell Pepper
Re: What Are You Cooking Tonight? - 03/09/0905:58 PM
Quote: ^^Did he let you help with the grilling? I know lots of guys who ban their women from the grill. Some kind of masculine thing.
I have come to accept the fact that all we are good for is work in the kitchen--baking, roasting, and washing the dishes afterwards.
I don't like to smell like the grill and he likes to cook. I refuse to wash dishes so he's kinda stuck with those...
Last night I snuck into the kitchen while he slept and cooked salisbury steak w/ the fixings mashed taters and corn... I found the way to a man's cock is through his stomach...
Were having buffalo burgers tonight....(the actual buffalo not like the wings)
Re: What Are You Cooking Tonight? - 03/14/0907:54 PM
Just cooked some stuff right now. It is the stir-fried tortelinies. I wanted to eat something with a Chinese flavor but did not wanted to go out to Chinese place and pay the money. First I boiled the tortelienes, then heated up the wok, added the oil and then when the wok was hot I dumped the tortelienees in. From here I just added ketchup, honey mustard, soy sauce, sweet sauce and the Rusian sour cabbage/sauerkraut thing. Now, I did not do it like I stated before, I just did it like "now its time for the ketchup...stir, stir.......now the sauerkraur" etc. Does it tastes good? You bet!!!
Re: What Are You Cooking Tonight? - 03/14/0908:02 PM
Alex, next time you pass by a drug store go in and use their automatic blood pressure cuff. Let us know the results. Not only are you a fat guy but you eat phenomenal amounts of fat and salt.
Re: What Are You Cooking Tonight? - 03/14/0908:27 PM
Alex, if you want something yummy with a Chinese flavor, go to Trader Joe's and get yourself some buckwheat soba noodles and just add soy sauce or hot sauce. Also, buy some miso soup over there. Way cheaper and way less toxic than those gross 'restaurants' you go to.
Re: What Are You Cooking Tonight? - 03/14/0908:49 PM
Quote: Alex, if you want something yummy with a Chinese flavor, go to Trader Joe's and get yourself some buckwheat soba noodles and just add soy sauce or hot sauce. Also, buy some miso soup over there. Way cheaper and way less toxic than those gross 'restaurants' you go to.
Re: What Are You Cooking Tonight? - 03/14/0908:59 PM
Quote: Just cooked some stuff right now. It is the stir-fried tortelinies. I wanted to eat something with a Chinese flavor but did not wanted to go out to Chinese place and pay the money. First I boiled the tortelienes, then heated up the wok, added the oil and then when the wok was hot I dumped the tortelienees in. From here I just added ketchup, honey mustard, soy sauce, sweet sauce and the Rusian sour cabbage/sauerkraut thing. Now, I did not do it like I stated before, I just did it like "now its time for the ketchup...stir, stir.......now the sauerkraur" etc. Does it tastes good? You bet!!!
Re: What Are You Cooking Tonight? - 03/14/0909:08 PM
Quote: I'm just trying to help you save money. Something you seem so concerned about. The main thing, is that it's delicious and easy to make.
I spent $0.00 making that stuff. Trader Joes? Thats nowhere in Brooklyn. Maybe in some fancy part where rich folks live, but its nowhere near Bensonhurst.
Re: What Are You Cooking Tonight? - 03/14/0909:08 PM
Quote:
Quote: Just cooked some stuff right now. It is the stir-fried tortelinies. I wanted to eat something with a Chinese flavor but did not wanted to go out to Chinese place and pay the money. First I boiled the tortelienes, then heated up the wok, added the oil and then when the wok was hot I dumped the tortelienees in. From here I just added ketchup, honey mustard, soy sauce, sweet sauce and the Rusian sour cabbage/sauerkraut thing. Now, I did not do it like I stated before, I just did it like "now its time for the ketchup...stir, stir.......now the sauerkraur" etc. Does it tastes good? You bet!!!
Re: What Are You Cooking Tonight? - 03/14/0909:13 PM
Quote:
Quote: I'm just trying to help you save money. Something you seem so concerned about. The main thing, is that it's delicious and easy to make.
I spent $0.00 making that stuff. Trader Joes? Thats nowhere in Brooklyn. Maybe in some fancy part where rich folks live, but its nowhere near Bensonhurst.
Then see if you can get it at a regular grocery store.
Re: What Are You Cooking Tonight? - 03/14/0909:53 PM
Quote:
Quote:
Quote: I'm just trying to help you save money. Something you seem so concerned about. The main thing, is that it's delicious and easy to make.
I spent $0.00 making that stuff. Trader Joes? Thats nowhere in Brooklyn. Maybe in some fancy part where rich folks live, but its nowhere near Bensonhurst.
Then see if you can get it at a regular grocery store.
Nah, I'd rather buy a taco and a bag of gummi worms.
Re: What Are You Cooking Tonight? - 03/14/0910:07 PM
Quote: Just cooked some stuff right now. It is the stir-fried tortelinies. I wanted to eat something with a Chinese flavor but did not wanted to go out to Chinese place and pay the money. First I boiled the tortelienes, then heated up the wok, added the oil and then when the wok was hot I dumped the tortelienees in. From here I just added ketchup, honey mustard, soy sauce, sweet sauce and the Rusian sour cabbage/sauerkraut thing. Now, I did not do it like I stated before, I just did it like "now its time for the ketchup...stir, stir.......now the sauerkraur" etc. Does it tastes good? You bet!!!
"Cheap Iron Chef", where the ingredients and spices are cheap and/or stolen (during the competition, there's a three-flask limit).
Where cooks prepare dishes with with "a Chinese flavor but did not want[ed] to go out to Chinese place" and employ ketchup as a culinary exclamation point!
Ties are resolved by the cheap chef who has the least amount of fresh vegetables in their fridge...
Re: What Are You Cooking Tonight? - 03/14/0911:22 PM
Chicken Pasta Salad a La Static Grilled chicken, pasta, sundried tomatoes. Fresh garlic, basil, parsley, and onions. Olive oil, soybean oil, and vinegar. I know my food looks like shit, but I must say this was quite tasty.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 03/15/0908:14 AM
Quote: Trader Joes? Thats nowhere in Brooklyn.
130 Court Street, Dingus. The old bank at the corner of Atlantic. Been there well over a year. (For wine, though, you have to go to the one on East 14th St near Union Square.You DO go to Union Square still, right Dimitri?)
As an aside, I couldn't find the pic in the online edition, but if anyone's got a print copy of yesterday's NY Daily News, check out the pic of what Bernie Madoff's being served in the Metropolitan Detention Center. I thought it was Panzer Lo Mein and he'd been shipped to the Super Special Prison.
Re: What Are You Cooking Tonight? - 03/15/0909:18 AM
Quote:
As an aside, I couldn't find the pic in the online edition, but if anyone's got a print copy of yesterday's NY Daily News, check out the pic of what Bernie Madoff's being served in the Metropolitan Detention Center. I thought it was Panzer Lo Mein and he'd been shipped to the Super Special Prison.
Now THAT would've been Justice.
Now that I have to see... Prison food. Sounds threadworthy to me... Anybody?
Re: What Are You Cooking Tonight? - 03/15/0910:11 AM
Quote:
Quote: Trader Joes? Thats nowhere in Brooklyn.
130 Court Street, Dingus. The old bank at the corner of Atlantic. Been there well over a year. (For wine, though, you have to go to the one on East 14th St near Union Square.You DO go to Union Square still, right Dimitri?)
As an aside, I couldn't find the pic in the online edition, but if anyone's got a print copy of yesterday's NY Daily News, check out the pic of what Bernie Madoff's being served in the Metropolitan Detention Center. I thought it was Panzer Lo Mein and he'd been shipped to the Super Special Prison.
Now THAT would've been Justice.
I go to Union Square couple of times a week, maybe 3. I was there just yesterday, they had that farmers market there with their overpriced stuffs. I was thinking of buying some strawberry jam for the crepes, I stopped by at the TJ Maxx on Broadway, their stuff was $5.00 so I passed. Then went to Union Square, their stuff was even more expensive at $8.00 per some oragnic jar shit. Then I just walked to Chinatown and ate at the local joint, you know, 5 selections for $4.25.
The prison food, I actually thought about this. I think that in USA Sodexo does the catering, but I have my own ideas. The "Tyuremnaya Payka" or Prison Grub in Eglish. There is this cement-like biomass which taste like crap but it is good for you because it is packed with nutrients and all the good stuff that you need to survive. And then there is a deep-fried chicken leg that comes in a plastic wrap (like Hot Pockets) which tastes good. The chicken leg is only for the good prisoners and it is used as a reward for good behavior.
Re: What Are You Cooking Tonight? - 03/15/0903:04 PM
Alex, if you're so concerned about being cheap, why don't you leave NYC? And btw, I've been to NYC a zillion times and TJ's is cheaper than a regular grocery store there as well.
Quote:
You scare me sometimes.... Almost as much as Gigi did...
I love Gigi, but Martha would not approve of many of Gigi's dishes because of the ingredients. Gigi's stuff is more between Paula Dean and Rachel Ray.
Re: What Are You Cooking Tonight? - 03/15/0904:17 PM
Quote:
Quote: For me, nothing beats a crisp beverage or hearty entrée served in the bony remains of a human head.
+1!
Quote: Do not dishonor the customs of our people, or one day you might find your own skull being used to serve hummus to my in-laws!
Freestylah?
Approved!
The first time you use a skull is often the best. Slowly cooking the brains to perfection gives a beautiful odour to the kitchen, in fact the whole house. When it's cooked correctly, you can eat it with a spoon. (I always use a very small spoon: that way it lasts longer.)
Re: What Are You Cooking Tonight? - 03/15/0910:24 PM
Quote:
Quote:
Quote: Clearly you need to meet my "kids g'ma" not my mom of course when that bitch gets money it burns a hole in her pocket.
Isn't that the opposite of being cheap?
Yes. I mean my 'boyfriend's' momma is a cheap whore. Not mine though.
The previous post was made by a tweaker mother of children too young to make decisions for themselves. Every post made by her is time taken away from these poor innocents. She chooses to toss the kids in a playpen, plug in a Sesame Street dvd and post on XPT instead of interacting with her flesh and blood.
Please help the children by ignoring her compulsion to respond vacuously to every thread on the board.
Re: What Are You Cooking Tonight? - 03/16/0906:34 PM
Trader Joe's Stir Fry in my wok, over a mix of wild and brown rice I cooked in my new pressure cooker. This is my first time trying TJ's mix, I usually chop my own, but this is quick and easy, and I get stuff I normally don't get like those little ears of corn.
It is delicious. I like to stir fry to let flavors blend, but stop while things still have some crispness. Tomorrow, I'll clean the kitchen, including this countertop.
Re: What Are You Cooking Tonight? - 03/16/0906:43 PM
I'm in the middle of baking 300 minute eggs right now. When they are through I'm having 1 or 2 of them with some left over lentil and brown rice casserole. And an apple.
Re: What Are You Cooking Tonight? - 03/18/0905:49 AM
Can't find a universal burner to fit my 2 year old barbecue, so I gutted it and it's back to charcoal for a while. Tonight is going to be baby back ribs, chicken thighs and garlic sausage.
If any of you pervs have experience cooking with smokers drop me a PM. I'm thinking of building one this spring and could use some advice.
Re: What Are You Cooking Tonight? - 03/18/0903:02 PM
Handful said:
Quote: Can't find a universal burner to fit my 2 year old barbecue, so I gutted it and it's back to charcoal for a while. Tonight is going to be baby back ribs, chicken thighs and garlic sausage.
If any of you pervs have experience cooking with smokers drop me a PM. I'm thinking of building one this spring and could use some advice.
Re: What Are You Cooking Tonight? - 03/18/0907:34 PM
Ordered out for my company, (nice host, huh? ) Chicken Rollatini (stuffed w/ Fontina Cheese, Arugula and Prosciutto di Parma) w/ Penne Ala Vodka and a Fennel Salad. Delicious
Re: What Are You Cooking Tonight? - 04/01/0907:21 PM
@Gypsy: Sometimes it doesn't matter. If the shrimp are harvested from a farm, before they are sold they are kept in isolation to clear their bowels.(accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves)
Re: What Are You Cooking Tonight? - 04/01/0907:23 PM
^^Didnt know that, but Im still freakish about shrimps....I know the really little ones dont have anything in them, but I dont like those little ones. Thanks for the info.
Re: What Are You Cooking Tonight? - 04/01/0908:21 PM
Gia, I'm not sure what part of that you find disgusting but it isn't true of all shrimp you might be served. Gypsy noticed SPR's shrimp hadn't been de-veined in a visible way and I was trying to explain it.
Same deal with canned sardines. If you get the ones which aren't eviscerated the same technique is used to clean their guts out so they can be eaten.
Re: What Are You Cooking Tonight? - 04/01/0909:14 PM
Maybe some day I can take Gia to a very romantic dinner. A dinner with Hot Pockets and the quarter drink, on the breezy beach with the sunset, and with the candlelight and the Sweet Pea burning oil.
Re: What Are You Cooking Tonight? - 04/04/0909:33 AM
No cooking tonite, friends coming over again and ordering out, I dont want the mess of 8 peoples plates and shit in my house. Ordering from Francesco's again, they loved it last time and I thought I'd get it again.
Re: What Are You Cooking Tonight? - 04/11/0907:25 PM
^ That does look and sound great. I wish I could eat cucumber but it gives me errrrr......panzeritis something awful and I go around burping it for days.
Re: What Are You Cooking Tonight? - 04/11/0907:55 PM
3/14/09: Basic Pizza Dough (coupled with past frozen homemade pizza sauce, turkey pepperoni, pickled goat's head peppers, fresh chives, and black olives) New Potato and Snow Pea Salad in a mustardy vinaigrette Risotto Con Asparagi Chicken Artichoke Pasta Sauce
3/21-22, 24/09: Potato, White Bean and Dill Soup Roasted Red Bell Pepper Mustard with Cumin Texas-Style Chili (a two-day operation involving boiling a fatty, boney hunk of pork with serranos, thai chiles, onions, and garlic, letting it cool in the sealed pot overnight, scooping off the fat and bones the next day, then adding beans, chili powder, tomato paste, canned diced tomatoes, etc. then boiling it way down; the result is a thick chili where the shredded meat is one with the sauce)
3/28-29/09: Fireside Split Pea Soup Grand Central Baking’s Quickled Kraut Caramelized Onion and Coarse-Grain Mustard Mashed Potatoes 2 Fried Chickens
4/4/09: Smoked Salmon Chowder Sautéed Broccoli with Olive Oil and Garlic Homemade Noodles (easy with a motorized Atlas pasta machine) Swedish Meatballs
4/11/09: Besaw’s Vegetable Bisque (onion, carrot, broccoli, garlic, tomato, potato, leek, homemade broth, cream, zucchini, all blitzed with the immersion blender, than passed through a food mill) Hand-cut, peel-on, double-fried French Fries and cheap hot dogs using the above homemade kraut and mustard
Re: What Are You Cooking Tonight? - 05/16/0908:38 PM
4/18/09: Caldo Xochitl (Avocado Soup) Artichokes with Lemon and Dill (Turkey) Papas Chorreadas (Potatoes Bogota-style) Arroz Con Pollo Cubano
4/25/09: Chicken and Andouille Smoked Sausage Gumbo Cauliflower and Broccoli Salad Shrimp Etouffee
5/2/09: Sopa de Pollo y Fideo Salsa Roja Arroz Rojo Frijoles Sencillos Taco Seasoning Blend for Ground Beef
5/9/09: Spinach and Oyster Bisque Prosciutto-Almond-Orange Asparagus Mashed Potatoes Half-Homemade Gravy (equal parts frozen gravy packet + homemade gravy) Roasted Turkey Breast
5/16/09: Tomato Bisque Orzo Pasta with Feta and Dill Golden Cauliflower Chimichurri Sauce (for boneless New York Steaks) Halibut with Golden Sauce (Saffron, Turmeric, Lemon, Cilantro)
Re: What Are You Cooking Tonight? - 05/17/0907:17 AM
This year the Victoria Day (May two-four) long weekend is a week early. It's also the weekend I generally do my last charcoal barbecue of the year and switch over to propane. Tonight I'm cooking up one cut of each animal (chicken, pork, beef, lamb, crab, trout) while my wife takes care of the vegetables. I'm also grilling up a special steak for my dog who just turned eleven months old.
So to Grizz, Conquistador, Patty, Lance, Brandon, JimB (Canadian by proxy lol) and any other Canucks I'm forgetting, happy fucking May Two Fer Weekend!
Re: What Are You Cooking Tonight? - 05/23/0901:34 PM
I just bought some steak and a couple of 2lb lobsters to grill after this six pack is gone. It's going to be really interesting to see how our dog reacts to his first live lobster.
Re: What Are You Cooking Tonight? - 06/20/0905:47 PM
Chicken breast with a side of black bean soup. I buy that pre-made organic soup from Happy Planet, which is good for bachelor losers like me. Every time I see some shit labeled something like Happy Planet, I assumed its parent company is something like a tobacco company or Halliburton....
5/30/09: Artichokes with Mayonnaise Mustard Dip Bread Soup (using homemade bread from the night before)
6/6-7/09: Chicken Mulligatawny Soup Rasedar Kumbi Aloo (Potatoes and Mushrooms) Chana Dal (Yellow Split Peas) Tandoori Cornish Game Hens (using a powder that was a gift; disappointing)
6/13/09: Santa Fe Chicken and White Bean Soup Mother’s Old-Fashioned Potato Salad with Cooked Dressing Hamburgers (homemade burgers are at about three-to-five times better than fast food burgers because they aren't cooked well-done to a cinder to avoid lawsuits; I'll take my chances and enjoy a juicy burger...)
6/20/09: Pisto Manchego (Spanish Ratatouille) Spanish Rice with Shrimp Vincent Price’s Roast Pork Castilian Style (yes, THAT Vincent Price...)
6/27/09: Chicken Tomatillo Soup Arroz Verde al Poblano (Green Poblano Rice) [Bayless recipe] Frijoles Borrachos (Drunken Pintos with Cilantro and Bacon) [Bayless recipe] Fish Tacos [a lower-fat prep recommended by the "Oregonian"...not as good as my standard recipe involving deep-fried, dark beer-battered fish...]
7/3-4/09: Roasted Red-Pepper Butter with Thyme and Smoked Paprika (for corn on the cob...quite good) Salada de Tomate (Brazilian Tomato Salad) Brazilian Garlic Rice [meh; now I have excess pepitas in the freezer] Brazilian Seafood Stew [highest rating] Brazilian Stroganoff [weird, not as good as Russian Stroganoff]
7/11-12/09: Cool and Creamy Macaroni Salad [Cook's Illustrated, using the same ingredients as their perfect tuna salad] Spicy Eggplant [a new favorite eggplant recipe at http://www.jamaicans.com/cooking/vegetables/spicy-eggplant.shtml , very umani, and mushroom-like] Special Jamaican Jerk Marinade (for baked boneless "country" pork ribs)
7/18-19/09:
Maryanne's Tian of Basil {sliced zucchini, basil, tomatoes, Kasseri cheese, baked] Buttermilk Mashed Potatoes [yet another Cook's Illustrated recipe, but adapted to my reality] Jerked Pork Gravy [the prior week's pork cooking produced 1.5 C of juice, and 3 T of fat. This matched the Magic Gravey Ratio of 2 T fat, 2 T flour, 1 C broth which influenced this day's cooking] Pollo in Fricassea con le Mandorle (Fricasseed Chicken with Almonds) [Hazen] ($5) Seared Line-caught Sockeye Salmon Fillets with Lemon-Caper Sauce ($18)
Re: What Are You Cooking Tonight? - 07/18/0909:06 PM
Quote:
Risotto with Dried Porcini
Slow Roasted Chipotle Salmon
Artichokes with Mayonnaise Mustard Dip
Rasedar Kumbi Aloo (Potatoes and Mushrooms)
Chana Dal (Yellow Split Peas)
Tandoori Cornish Game Hens (using a powder that was a gift; disappointing)
Mother’s Old-Fashioned Potato Salad with Cooked Dressing
Pisto Manchego (Spanish Ratatouille)
Spanish Rice with Shrimp
Vincent Price’s Roast Pork Castilian Style (yes, THAT Vincent Price...)
Arroz Verde al Poblano (Green Poblano Rice) [Bayless recipe]
Frijoles Borrachos (Drunken Pintos with Cilantro and Bacon) [Bayless recipe]
Fish Tacos [a lower-fat prep recommended by the "Oregonian"...not as good as my standard recipe involving deep-fried, dark beer-battered fish...]
Roasted Red-Pepper Butter with Thyme and Smoked Paprika (for corn on the cob...quite good)
Brazilian Garlic Rice [meh; now I have excess pepitas in the freezer]
Brazilian Seafood Stew [highest rating]
Spicy Eggplant [a new favorite eggplant recipe at http://www.jamaicans.com/cooking/vegetables/spicy-eggplant.shtml , very umani, and mushroom-like]
Maryanne's Tian of Basil {sliced zucchini, basil, tomatoes, Kasseri cheese, baked]
Seared Line-caught Sockeye Salmon Fillets with Lemon-Caper Sauce ($18)
Re: What Are You Cooking Tonight? - 07/19/0908:59 PM
Grilled herb chicken on my george foreman with baked falafel "pancakes" and pita bread, lettuce, tomato, avocado, and a simple tzatziki sauce (plain yogurt and cucumber)
5/30/09: Artichokes with Mayonnaise Mustard Dip Bread Soup (using homemade bread from the night before)
6/6-7/09: Chicken Mulligatawny Soup Rasedar Kumbi Aloo (Potatoes and Mushrooms) Chana Dal (Yellow Split Peas) Tandoori Cornish Game Hens (using a powder that was a gift; disappointing)
6/13/09: Santa Fe Chicken and White Bean Soup Mother’s Old-Fashioned Potato Salad with Cooked Dressing Hamburgers (homemade burgers are at about three-to-five times better than fast food burgers because they aren't cooked well-done to a cinder to avoid lawsuits; I'll take my chances and enjoy a juicy burger...)
6/20/09: Pisto Manchego (Spanish Ratatouille) Spanish Rice with Shrimp Vincent Price’s Roast Pork Castilian Style (yes, THAT Vincent Price...)
6/27/09: Chicken Tomatillo Soup Arroz Verde al Poblano (Green Poblano Rice) [Bayless recipe] Frijoles Borrachos (Drunken Pintos with Cilantro and Bacon) [Bayless recipe] Fish Tacos [a lower-fat prep recommended by the "Oregonian"...not as good as my standard recipe involving deep-fried, dark beer-battered fish...]
7/3-4/09: Roasted Red-Pepper Butter with Thyme and Smoked Paprika (for corn on the cob...quite good) Salada de Tomate (Brazilian Tomato Salad) Brazilian Garlic Rice [meh; now I have excess pepitas in the freezer] Brazilian Seafood Stew [highest rating] Brazilian Stroganoff [weird, not as good as Russian Stroganoff]
7/11-12/09: Cool and Creamy Macaroni Salad [Cook's Illustrated, using the same ingredients as their perfect tuna salad] Spicy Eggplant [a new favorite eggplant recipe at http://www.jamaicans.com/cooking/vegetables/spicy-eggplant.shtml , very umani, and mushroom-like] Special Jamaican Jerk Marinade (for baked boneless "country" pork ribs)
7/18-19/09:
Maryanne's Tian of Basil {sliced zucchini, basil, tomatoes, Kasseri cheese, baked] Buttermilk Mashed Potatoes [yet another Cook's Illustrated recipe, but adapted to my reality] Jerked Pork Gravy [the prior week's pork cooking produced 1.5 C of juice, and 3 T of fat. This matched the Magic Gravey Ratio of 2 T fat, 2 T flour, 1 C broth which influenced this day's cooking] Pollo in Fricassea con le Mandorle (Fricasseed Chicken with Almonds) [Hazen] ($5) Seared Line-caught Sockeye Salmon Fillets with Lemon-Caper Sauce ($18)
Pics Gunker?. I know Bornyo used to hate on em but alot of us enjoyed your culinary endeavors.
"Speaking of white folks who cook adobo, Mark Bittman (yeah, that Mark Bittman) writes something to the effect that chicken adobo is the best chicken dish in the world"
My particular recipe also includes mushrooms.
The key is the low cooking for 45 minutes, then removing the cover and reducing the oily juices and concurrently "browning" after the fact to produce an intensely-flavored bird with plenty of "sauce" to soak into the rice.
Bonus points for mushrooms that came along for the ride:
Re: What Are You Cooking Tonight? - 07/31/0911:33 PM
Even something as pedestrian as steamed corn on the cob (10 minutes) reaches another level when dipped in a compound* butter with fresh thyme/roasted red bell pepper/imported smoked paprika...
*-mix softened butter with clever ingredients...roll in wax paper and chill...compound butter!!!
Re: What Are You Cooking Tonight? - 08/04/0904:51 PM
1\2 bag of Bare Naked Fit Almond Vanilla Crunch, prettty good stuff, whole granola, with only 4 grams of sugar and some almonds here and there. $5.99 for a 12 ounce bag.
Re: What Are You Cooking Tonight? - 08/04/0905:00 PM
Quote: 1\2 bag of Bare Naked Fit Almond Vanilla Crunch, prettty good stuff, whole granola, with only 4 grams of sugar and some almonds here and there. $5.99 for a 12 ounce bag.
Run some frozen strawberries in a blender and top with that granola for a sorbet parfait. Garnish with fresh blueberries if you'd like.
Re: What Are You Cooking Tonight? - 08/04/0905:05 PM
Quote:
Quote: 1\2 bag of Bare Naked Fit Almond Vanilla Crunch, prettty good stuff, whole granola, with only 4 grams of sugar and some almonds here and there. $5.99 for a 12 ounce bag.
Run some frozen strawberries in a blender and top with that granola for a sorbet parfait. Garnish with fresh blueberries if you'd like.
G....I hate Strawberries and especially Blueberrys, Im only a Cherry, Pineapple, Watermelon, Granny Smith person.....I love Sorbet and I love the granola on top, one of my fave desserts. I make smoothies with orange juice, ice, and chucks of pineapple, that makes for a helluva smoothie. Im very picky, unlike some would like to believe, Im very picky with what I eat.
Re: What Are You Cooking Tonight? - 08/08/0909:31 PM
Two days of Sichuan cooking (#1):
This first dish is actually Cantonese, but I try to make it Sichuan by employing the optional heaping tablespoon of garlic and an aggressive pinch of red chile flakes.
The recipe comes from Bittman's International cookbook of 1,500 simple recipes...highly recommended...
Gai Lan (aka Chinese Broccoli) would have to be my second-favorite vegetable behind asparagus...
Re: What Are You Cooking Tonight? - 08/08/0909:38 PM
#2, Shredded Pork with Mustard Green.
An oddball recipe that was in a cookbook left in my law firm's kitchen area. From the 70's, paperback, and perhaps from the "Sunset" series of (then) exotic cookbooks.
Regardless, have been rearranging ingredients, adding chili (fresh chili makes it more "Southern" Sichuan than Sichuan).
The taste that is achieved is crunchy, spicy, sour, led by fatty pork shoulder shreds, pickled mustard green and shredded bamboo shoots.
Re: What Are You Cooking Tonight? - 08/08/0909:51 PM
#4: Saturday, SATurday, SATURDAY!!!
Dan Dan Noodles, using a big ole bag of wheat noodles from the Philippines (Panzit) and allowing them to soak up seasonings, oil, homemade chili oil, roasted and ground Sichauan peppercorns, deep-fried pickled mustard greens and pork fat.
Interesting that the water used to cook the noodles turned yellow...
Re: What Are You Cooking Tonight? - 08/08/0910:05 PM
#5: Kung Pao Chicken.
You gotta be kidding me; Gunker likes the spicy chicken!
The initial step of about 20 dried red chiles (deseeded, shreddeed*) + a heaping tablespoon of Sichuan peppercorns.)
That initial step also involves an exodus from the kitchen coupled with turning up all ventilation processes...
..and those peanuts were freshly-pan-roasted...(it's those little hands-on touches that make home cooking extraordinary...)
After that drama, the recipe comes together in an additional 5 minutes...
*when you get Kung Pao at a restaurant, you'll note laziness in that the dried chiles are whole, and therefore, easily discarded. You will not see Sichuan peppercorn unless you are at an authentic Sichuan establishment; they are key as they establish a "mouth-numbing" astringency countering the chilies.
Re: What Are You Cooking Tonight? - 08/08/0910:26 PM
#6: Suck It, Dickhole!
It's a straightforward recipe involving voting Republican.
That would be a 1/4 C of bile added to a teaspoon of accumulated knowledge, 1-2 corn syrup packets and a box of tea bags.
All vegetables would have to be removed from this recipe, and instead, an Arby's 5 for $5 "armada" would have to be established on a platter where packets of corn-syrupy "BBQ" sauce would be squashed upon the Panzer-snacks that is typical of American cuisine....
Re: What Are You Cooking Tonight? - 08/08/0910:28 PM
Quote: #4: Saturday, SATurday, SATURDAY!!!
Dan Dan Noodles, using a big ole bag of wheat noodles from the Philippines (Panzit) and allowing them to soak up seasonings, oil, homemade chili oil, roasted and ground Sichauan peppercorns, deep-fried pickled mustard greens and pork fat.
Interesting that the water used to cook the noodles turned yellow...
I know whar you're all thinking, so I'll come right out and say it. Necessity has forced Gunker to get creative with ramen noodles.
Re: What Are You Cooking Tonight? - 08/09/0901:21 AM
Quote: Two days of Sichuan cooking (#1):
This first dish is actually Cantonese, but I try to make it Sichuan by employing the optional heaping tablespoon of garlic and an aggressive pinch of red chile flakes.
The recipe comes from Bittman's International cookbook of 1,500 simple recipes...highly recommended...
Gai Lan (aka Chinese Broccoli) would have to be my second-favorite vegetable behind asparagus...
I wanna make this. I'm only steaming the vegs for less than 1 min to still keep them pretty much raw and crisp. Can you pm me the recipe?
Re: What Are You Cooking Tonight? - 08/18/0905:38 PM
Yeah it got two fingers pretty badly. It happened sat. night and the middle finger still hasn't popped. Doctor said don't open them- the longer they stay closed the less risk of infection. Wrapping them up to go out in public is becoming a pain in my ass.
Re: What Are You Cooking Tonight? - 08/18/0907:38 PM
Bornyo, sorry bout the hand. Feel better.
I made pulled pork with onions. Cooked this stuff in a dutch oven for like 3 hours. It will make your fucking face fall off. Swear to God.
Re: What Are You Cooking Tonight? - 08/18/0907:58 PM
I think he cooked the pork in the dutch oven for three hours then pulled it and sauteed it in the frying pan in the picture with the onions. I hope those onions were Vidalias.
Re: What Are You Cooking Tonight? - 08/18/0908:52 PM
Quote: I think he cooked the pork in the dutch oven for three hours then pulled it and sauteed it in the frying pan in the picture with the onions. I hope those onions were Vidalias.
What cut? What did you add?
Shoulder blade cut. 1/2 cup Water, sprinkle salt/pepper; Stick the D.O. in the oven @ 350. Cook for 2 hours. Pour a heaping amount of KC Masterpiece BBQ Sauce on meat, then dump the just sauteed Yellow onions on top. Cook for another hour. SO damn easy. Enough for PLENTY of sandwiches all week long..!
Re: What Are You Cooking Tonight? - 08/21/0909:30 PM
s/b in "What are Tonight's Cooking Injuries."
If I recall my "Hell's Kitchen" season sneak preview correctly, someone on the Blue team has yet to get a severe mandolin injury....
Used my Oxo mandolin this week to do two kinds of kimchi (cucumber and daikon*) to accompany beef bugogi for Korean tacos** and plan on using it this weekend for Tillamook cheddar scalloped potatoes.
*-have officially given up on the julienne setting; will stick with the slice setting and stack and knife-cut if I need julienne. **-the next big thing: http://www.gourmet.com/food/2009/05/korean-tacos ***-there is no third footnote.
Re: What Are You Cooking Tonight? - 08/22/0912:35 PM
we had breakfast at IHOP this morning, I had baby buttermilk pancakes and a side of scrambled egg whites w/mushroom and a large glass of Ice water w/lime. Very good and fulling.
Re: What Are You Cooking Tonight? - 08/22/0912:42 PM
Quote: Bornyo, sorry bout the hand. Feel better. I made pulled pork with onions. Cooked this stuff in a dutch oven for like 3 hours. It will make your fucking face fall off. Swear to God.
Re: What Are You Cooking Tonight? - 08/22/0912:44 PM
NOOO Panzer, what you post and eat is total shit and cheap quality, Handful cooks from scratch and that latest pulled pork/onions hs made my mouth water. It looks fab.
Re: What Are You Cooking Tonight? - 08/22/0908:03 PM
Quote: NOOO Panzer, what you post and eat is total shit and cheap quality, Handful cooks from scratch and that latest pulled pork/onions hs made my mouth water. It looks fab.
yeye...those onions makes me want to throw up. So huge, couldnt he just use a EuroChopper or SlapChopper?
"Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la (Chinese: 麻辣; pinyin: málà; literally "numbing and spicy"), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper."
Re: What Are You Cooking Tonight? - 08/22/0908:22 PM
Quote:
Quote: Bornyo, sorry bout the hand. Feel better. I made pulled pork with onions. Cooked this stuff in a dutch oven for like 3 hours. It will make your fucking face fall off. Swear to God.
Jesus took a dump?
It's funny that Panzer would critique the aesthetics of a particular food item.
Re: What Are You Cooking Tonight? - 02/13/1010:24 PM
Quote: Since there aren't any mashed-up hot dog pieces, Panzer, I'm not sure why you're responding...
He's responding because he's a lonely retard that's suppressing memories of molestation. Food and coupons are his retreat from the inner conflicts he suffers and your meatballs apparently struck a nerve.
Re: What Are You Cooking Tonight? - 02/14/1007:57 PM
Giving Rick Bayless' "Mexican Everyday" a 3-day weekend run. Yesterday: Arroz Blanco and Caldo de Mariscos (with clams and barramundi). Today: Frijoles Charros Rapidos, Salsa de Tomate Verde Asado, and Tacos de Pollo al Chile Poblano.
Re: What Are You Cooking Tonight? - 02/15/1006:39 PM
That No-Knead Bread recipe is the best evar. I think even Panzer could make some delicious home-made bread if, like a four year-old, he could be trusted to simply follow the directions.
Re: What Are You Cooking Tonight? - 02/18/1007:54 PM
Made a steakhouse salad for dinner tonight. Two wedges of iceberg lettuce buried under chives, pecans, boiled egg (chopped), fresh blue cheese (crumbled), Cherry tomatoes (Halved) and covered with blue cheese dressing and real balsamic vinegar... ie NOT the kind with the caramel coloring.
Fucking superb. I think I could get Gia to eat this.
Re: What Are You Cooking Tonight? - 02/19/1010:42 PM
Quote: That No-Knead Bread recipe is the best evar. I think even Panzer could make some delicious home-made bread if, like a four year-old, he could be trusted to simply follow the directions.
It would be an interesting test, but Panzer would fail because: 1) does not own any cookware as suggested by the recipe, therefore would use a 1 quart aluminum saucepan that he found in a dumpster and 2) would grow impatient with the 12-24 rest time. Therefore, he would create the world's largest burnt "muffin", set off his parents' basement alarm, and once again, be paddled by his still-fuckable mother (who after all, is only 18 years older than Panzer and still hopes for a dues ex machina to free herself from both Panzie and the gay-pederast step-father to start life anew). Perhaps it will be a "basement fire"?!?!?
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 02/20/1005:35 PM
Re: What Are You Cooking Tonight? - 02/22/1007:11 PM
I bought some locally-grown garlic from my friend's farm yesterday. You can smell it right through the bulb, unlike the shit from China that's everywhere.
I mixed up a basic wing sauce, then threw 2 cloves and some minced ginger and molasses amd put it on a rack of beef ribs, drinking a beer and watching the first real snowfall of the winter.
Gotta love the change in climate; yesterday afternoon I was barbecuing burgers with my neighbours in a sweatshirt. Today I've shovelled three times since 2pm.
Re: What Are You Cooking Tonight? - 02/23/1012:41 AM
I just made this chocolate pudding and ate it. I am buzzing around the room like I'm on 2 kilos of coke. This is awesome! Use real coconuts. Never use canned coconut.
Re: What Are You Cooking Tonight? - 03/03/1006:27 AM
That red pepper tomato soup recipe is terrific (I've made it myself from time to time) but only a demented soul would eat it without the sour cream. You're in for an arduous weekend gaping as punishment for your strict vegetarianism, sister!
Re: What Are You Cooking Tonight? - 03/05/1010:31 PM
My bell pepper soup, which I only use when red bell peppers are advertised at a $1 each (and has the highest possible rating in my recipe database):
Bell Pepper Soup with Sour Cream and Dill Outstanding, Amy Albert, senior editor, Fine Cooking magazine OLIVE OIL 0.25 C RED BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR YELLOW OR ORANGE BELL PEPPERS) YELLOW BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR ORANGE BELL PEPPERS) ORANGE BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR YELLOW BELL PEPPERS) YUKON GOLD POTATO 1 medium, diced (8 oz) ONION (YELLOW) 1 small, roughly chopped (to yield 1 C) SALT 0.5 t, plus more to taste RED CHILE FLAKES 1 generous pinch CHICKEN BROTH/STOCK 1.5 C simmering, plus more as required SOUR CREAM for garnish (OR CRÈME FRAICHE) CRÈME FRAÎCHE for garnish (OR SOUR CREAM) DILL WEED 4 small sprigs fresh
In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Transfer to a blender or food processor and puree. Force the pulp through a coarse sieve, food mill (using finest disc) or chinois. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings. Serve warm or cold, garnished with a dab of sour cream or creme frache and a sprig of dill. Note: Red bell peppers will give the brightest color, but yellow or orange ones are just as delicious.
Re: What Are You Cooking Tonight? - 03/05/1010:37 PM
All of the fiber/skins get left behind in the process, and one is left with a sophisticated soup that "looks" like tomato soup, but once tasted, unleashes dormant taste buds that have been waiting for something "new" to appreciate...
Re: What Are You Cooking Tonight? - 03/06/1007:33 PM
Did pork loin too (same Safeway $1.99/lb for a whole one?). Arista, a Tuscan rosemary/sage/fennel roast (on a bed of sliced garlic). Also, a vegan (except for the Parmesan that garnishes it) minestrone, asparagus risotto, and rigatoni in a creamy tomato sauce with peas and sausage. At one point, was using all four burners at once which is pretty bad-ass but stressful.
Re: What Are You Cooking Tonight? - 08/13/1008:00 PM
nothing had some lasagna from old spaghetti factory.gonna warm up the side of meatballs,throw em in the left over sourdough,and then top it off with some mizithra cheese.
Re: What Are You Cooking Tonight? - 08/20/1006:25 PM
Alex, your meats look, as usual, revolting. But it's good to see you're trying. Nice to see the variety (chicken breast, pork chop, beef ribs) with nary a hint of pepperoni or ketchup.
Pro tip: Your chicken appears to be undercooked, which is both unappetizing and potentially dangerous. That's because the breast meat is of varying thickness. Use a wooden or metal meat mallet to pound that chicken breast (wrap it in some cling film first) to an even thickness so it all cooks at the same rate.
Re: What Are You Cooking Tonight? - 08/22/1011:05 PM
Quote: Alex, your meats look, as usual, revolting. But it's good to see you're trying. Nice to see the variety (chicken breast, pork chop, beef ribs) with nary a hint of pepperoni or ketchup.
Pro tip: Your chicken appears to be undercooked, which is both unappetizing and potentially dangerous. That's because the breast meat is of varying thickness. Use a wooden or metal meat mallet to pound that chicken breast (wrap it in some cling film first) to an even thickness so it all cooks at the same rate.
Everything tasted great and was approved by the Official Department of Food and Snacks.
Re: What Are You Cooking Tonight? - 08/22/1011:08 PM
Just made my world-famous egg noodles from scratch, and steam-fried them in a wok with the seasoned pork spare rib tips and some diced greens for the Big Asian Flavor: EXPLOSION
I also made Tuna Salad from scratch but it has to stay in the fridge for couple of hours before I can take a pics of it.
Re: What Are You Cooking Tonight? - 08/23/1002:31 AM
Quote: Just made my world-famous egg noodles from scratch, and steam-fried them in a wok with the seasoned pork spare rib tips and some diced greens for the Big Asian Flavor: EXPLOSION
I also made Tuna Salad from scratch but it has to stay in the fridge for couple of hours before I can take a pics of it.
I suspect the only thing that will be exploding is your impacted colon after you eat that shit and get fucked by one of the Craigslist trannies you fancy.
Re: What Are You Cooking Tonight? - 09/09/1009:00 AM
Quote: True Italian Meal (T.I.M.): PTRB with Pasta Sides:
Not true Italian food what a disgrace, a box of Rice A Roni pastas is not Italian macaroni, you dumbass, and those balls were mixed by you and whatever is under your nails...sooo gross, I may never eat that again.
Re: What Are You Cooking Tonight? - 09/09/1011:34 AM
Quote:
Quote: True Italian Meal (T.I.M.): PTRB with Pasta Sides:
Not true Italian food what a disgrace, a box of Rice A Roni pastas is not Italian macaroni, you dumbass, and those balls were mixed by you and whatever is under your nails...sooo gross, I may never eat that again.
It is True Italian Meal, because I made it and I get to decided what to call it. Italian ingredients, the freshets ingredients, pasta with gourmet spices, Tuscan flavor and unbeatable price, all this plus much more...only the True Italian Meal.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/06/1101:17 PM
Originally Posted By: fartz in the Lunch thread
Man, I wish we didn't all live in various parts of the globe. I would love to spark up a doob with some of the folks on here.
** Oh, and I gotz a bitchin stuffed pork chops recipe if anyone's interested. I didn't want to post it, because this is the "lunch" thread, and these are more dinner-like.
Re: What Are You Cooking Tonight? - 11/07/1107:41 AM
Dammit. I already posted it in the lunch thread when I saw that Barry was interested. I need to start reading the board more thoroughly before I jump to the posts.
Re: What Are You Cooking Tonight? - 01/14/1206:02 AM
Any of you assholes into made from scratch biscuits? I've been experimenting with various recipes, and they come out too heavy or too crumbly. I want fluffy, flaky southern-style homeade fucking biscuits. I'll gladly except any recipe anyone has to offer.
Re: What Are You Cooking Tonight? - 01/14/1206:57 AM
Check out this Food Network recipe from Alton Brown's Good Eats (or clip on YouTube). Brown is very good at explaining how, what and why. If your biscuits are too heavy and crumbly, it means you're working the dough too much, breaking down the fats. Check this discussion at Chowhound: The less you handle the dough with your hot, sweaty hands, the better. Use a food processor to pulse the butter/lard (or refrigerated or frozen bacon grease, mmm mmm) into the dry ingredients until you get a very coarsely-mixed meal, then pulse in the liquid until you have a very sticky ball of dough.
Hands off is also the secret to amazing pie crust. Really, do yourself a favor and watch Alton Brown clips on YouTube. He can be quite geeky, but the man knows how to teach both the history and the science behind, well, good eats.
Re: What Are You Cooking Tonight? - 01/14/1208:25 AM
Originally Posted By: Rear Admiral
Check out this Food Network recipe from Alton Brown's Good Eats (or clip on YouTube). Brown is very good at explaining how, what and why. If your biscuits are too heavy and crumbly, it means you're working the dough too much, breaking down the fats. Check this discussion at Chowhound: The less you handle the dough with your hot, sweaty hands, the better. Use a food processor to pulse the butter/lard (or refrigerated or frozen bacon grease, mmm mmm) into the dry ingredients until you get a very coarsely-mixed meal, then pulse in the liquid until you have a very sticky ball of dough.
Hands off is also the secret to amazing pie crust. Really, do yourself a favor and watch Alton Brown clips on YouTube. He can be quite geeky, but the man knows how to teach both the history and the science behind, well, good eats.
Thanks for the tips Admiral. I pretty much have to go hands-on, as i have a small, under-equipped kitchen. It's weird though. My grandma used to make homeade biscuits by hand and they were just about on par with eating good pussy. The shitty thing is, she doesn't have a recipe. She threw shit together by hand un-measured and claimed that bacon grease is the secret weapon. I might add that she put bacon grease in everything she cooked, but the biscuits were fucking award-winning. No recipe, no measurements, but the best goddamn biscuits I've ever, ever had. I'm trying to duplicate her recipe.
The second recipe I tried that was supposed to be the money had a lot more shortening and milk and a lot less sugar and baking powder. They came out OK (a little too crumbly), but goddammit, they weren't grandma's.
Re: What Are You Cooking Tonight? - 01/14/1201:44 PM
Yes. There used to be 2 of them in town, but they shut down the one that was right next to the military base. I believe there is a Church's chicken, but it is actually on the military base itself, so I can't eat there. The old Church's chicken was my personal favorite. KFC sucks. It's barely better than the shit they sell at the grocery store.
I remember I went to Popeye's on election day, 2008. I lied to the guy working the drive-thru when he asked if I voted for Obama. My reason for going was that I thought if Obama lost, I probably wouldn't be able to get good fried chicken for a while due to the inevitable riots. The only other memorable occasion was when I got to Popeye's right before they were about to close and the employees loaded up every fryer with chicken so that they'd have free shit to take home.
Re: What Are You Cooking Tonight? - 01/14/1202:31 PM
Originally Posted By: Steezo
I lied to the guy working the drive-thru when he asked if I voted for Obama.
I think it's pretty rude to ask people you don't know who they voted for. Hell even for people you DO know. It's kind of a personal thing and some people don't like talking about politics anyway.
Re: What Are You Cooking Tonight? - 01/14/1203:19 PM
Quote:
The old Church's chicken was my personal favorite. KFC sucks. It's barely better than the shit they sell at the grocery store.
Church's chicken is a chain aimed straight at the ghetto market. As black folks are expert in fried chicken, I always look for a Church's if I can't find a legendary local black restaurant. It's not dangerous for white people to go to these places; even the gangstas give you a knowing look, because fried chicken is delicious, motherfucker. Usually at the legendary local black restaurant, though, you'll find the place is filled up with working black professionals (they have money and tend not to disrupt business with violence) just like you and me. I know that will bring some people on this board down, but it's the truth.
Re: What Are You Cooking Tonight? - 01/14/1205:50 PM
Originally Posted By: Barry the Pirate
What's the difference in the seasoning between them and KFC?
Popeye's is "cajun" fried chicken vs. KFC "southern" fried chicken. When I get Popeye's, I always order it spicy. The breading is lighter than KFC's. I don't know what they fry Popeye's chicken in, but everything they serve seems incredibly unhealthy. They biscuits (which are great) are super buttery. I don't know if they still sell do this, but they used to sell their fries by weight. A large was 1 lb. After a big meal at Popeye's, you kind of feel like your blood has turned to sludge and you are sweating out grease.
Re: What Are You Cooking Tonight? - 01/14/1206:12 PM
^^^Ahhh, Cajun Sparkles. That brings back memories. I was at college in eastern Washington and there weren't any Popeye's nearby so we had a friend from back home send us a package of Cajun Sparkles. My best friend's black and he missed the delivery so he had to go to the post-office to pick it up.
Our friend back home for some reason had decided to address the package to "Tar Baby & Snowman." So my black friend was standing there in the post office when the post office lady screams out, "Do we have a package for TAR BABY & SNOWMAN?!?" But in the end, we got our sparkles.
Re: What Are You Cooking Tonight? - 01/14/1207:30 PM
Sorry if this is Panzer-esque, but we needed a pic of some chicken after all of this talk. All I had was some frozen Tyson 4-piece Honey Stung that I fried up and added some spicy spices to.
Re: What Are You Cooking Tonight? - 01/14/1208:05 PM
Originally Posted By: Steezo
^^^Ahhh, Cajun Sparkles. That brings back memories. I was at college in eastern Washington and there weren't any Popeye's nearby so we had a friend from back home send us a package of Cajun Sparkles. My best friend's black and he missed the delivery so he had to go to the post-office to pick it up.
Our friend back home for some reason had decided to address the package to "Tar Baby & Snowman." So my black friend was standing there in the post office when the post office lady screams out, "Do we have a package for TAR BABY & SNOWMAN?!?" But in the end, we got our sparkles.
Fucking priceless. I had to read it out loud to all and sundry.
Fries by the pound? Oh, my God. No discipline for fries. I would explode.
Re: What Are You Cooking Tonight? - 01/15/1205:26 AM
That looks awesome Steezo. How was it?
Since I worked at KFC for about two months in high school and have witnessed the horrors firsthand, I only eat homeade fried chicken, and if we're still talking biscuits, Popeye's are great, but I believe Hardees/Carls Jr. has the best made from scratch biscuits out there.
We should have a fried chicken contest. Everyone fry some shit, list their recipe, post pics and we'll judge which looks/sounds the best. We can even get Tritone in on this noise.
Re: What Are You Cooking Tonight? - 01/15/1205:52 AM
My order of preference
1. Popeye's 2. KFC 3. Church's
While we are on the subject of chicken. I ate at a steak house on the far edge of town earlier this week that had the tenderest chicken gizzards I have ever had in my life. They were like a filet mignon of gizzards. I don't know if I have ever had gizzards before where I didn't expend more calories trying to chew them than I took in by digesting them. Not only were they delicious but for $7.99 I got a dinner plate that was filled with gizzards on one half and fries on the other and then underneath the fries were more gizzards. There must have been at least a pound and a half on this plate.
Re: What Are You Cooking Tonight? - 01/15/1207:33 AM
This is a Southern chicken chain that is pretty darned good. There is a Lee's Famous Recipe in a nearby town that's been there for years. The have a Friday night buffet that is locally famous for it's fried fish of all things. I've had it a couple of times and it's a well deserved rep. The chicken is better than KFC. The best chicken in town is at Ryan's steakhouse though.
Re: What Are You Cooking Tonight? - 01/15/1203:35 PM
Roy Rogers went out in my area back in the 90s. Usually I prefer Popeye's spicy, but sometimes go with KFC for old times sake, although the best fried chicken in town comes from indies, Chuckie's at the Hollins market followed by Park's at the Lexington market.
Re: What Are You Cooking Tonight? - 01/15/1203:59 PM
Roy's had a near-death experience after being bought by Hardee's. The Roy Rogers chain had 2250 mainly Mid-Atlantic locations in 1990, and was left with something like 25 by 1996 as Hardee's converted or sold off locations. They're up to 50 or so, mainly in the DC area.
Re: What Are You Cooking Tonight? - 01/15/1204:17 PM
I've never been to a Kenny Rogers Roasters in the US. Oddly enough I've stumbled across Kenny Rogers in Hong Kong, Singapore, Beijing, Seoul, Kuala Lumpur, and Angeles City, Philippines. The Malaysian franchisee bought the chain from the US franchisor, and has done really well expanding it here in Asia. Malaysia, in particular, is positively crawling with Kenny Rogers restaurants.
Malaysia is a wonderful place to visit. Better hurry, though, as Malaysia has a very large and rapidly-radicalizing Muslim population who are eager to fuck everything up. Woe to the 35% Chinese minority there. All the Chinese live for is pork, white-lightning alcohol, gambling and whores. Islam is not so big on those.
Re: What Are You Cooking Tonight? - 01/15/1207:30 PM
I loved Kenny Roger's Roaster, particularly their side dish of garlic red potatoes.
Getting back to fried chicken, sometimes a really good piece of fried Chicken is whatever a Chinese restaurant serves on their appetizer platter. It's usually just wings & drummettes, but it can be really tasty. I know that Momofuku restaurant in NYC is supposed to make some of the best fried chicken around.
Come to think of it, some of the best meals in a restaurant can be the items that aren't within their signature cuisine-type. Like the most popular Mexican restaurant up here used to sell the best BBQ beef sandwiches and Prime Rib. One of the best steaks in town is at a downtown Chinese restaurant. And when I was a kid, my parents would always yell at me when I'd get a cheeseburger at their favorite Chinese place. It was amazing. Mostly because it tasted like they fried the entire hamburger bun in butter.
My gripe with a lot of Chinese places is that they make me feel like they hate/mistrust their customers. One place always waits until I show up and pay for the food before they even start to cook my to-go orders. And every time I order, I ask when it'll be ready and they always say the same thing: "10 Minute!" But it's never ready when I get there.
Re: What Are You Cooking Tonight? - 01/15/1207:45 PM
I think there is one Roy's left on the NJ Turnpike. It may have switched to Burger King by now though, like the rest did. Ah, fond memories of the Fixins Bar.
Re: What Are You Cooking Tonight? - 01/16/1205:26 AM
Originally Posted By: Pipe Dream
Farty, which horrors? Chicken heads and shit it the frier for some special aroma?
Well, all of the preparations and precautions were up to health standards, but the laziness and atrocities of the crew are what scared me off of KFC. We were supposed to push the guts out of the thighs, and nobody did that. We were supposed to rinse the bloody chunky shit off the birds thouroughly, and we just dunked it in a bucket of murky water on the workstation. "What, I just dropped a whole tray of Extra Tasty Crispy on the floor? Fuck it, i'm not making all of that shit again." And so forth.
It didn't help that the whole crew was complete and total fuckoff clowns that all went to the same Catholic high school who would rather smoke weed in back and taint the food then do real work. That's the truly frightening thing about fast food. While they may upkeep health standards, they just don't pay their already worthless employees enough to not fuck with the food.
Re: What Are You Cooking Tonight? - 01/16/1205:35 AM
Originally Posted By: Steezo
Getting back to fried chicken, sometimes a really good piece of fried Chicken is whatever a Chinese restaurant serves on their appetizer platter. It's usually just wings & drummettes, but it can be really tasty. I know that Momofuku restaurant in NYC is supposed to make some of the best fried chicken around.
Those are good. They taste like the fryer grease. Chicken wings with a hint of eggrolls, wontons, and rangoon.
Re: What Are You Cooking Tonight? - 01/16/1206:08 AM
I've only ever seen Kenny Rogers Roasters in KL. Never eaten there though because the curry houses are so much better. There are a lot of A&W burger joints too. Can't beat a root beer float on a hot equatorial rainforest day.
KFC is probably the chain I've seen the most of when over seas. Even in places never touched by a McDonalds, you can usually find a KFC.
Re: What Are You Cooking Tonight? - 01/16/1207:51 AM
To fuck with the food. Some guy told me about a guy he knew working at a pizza joint. Some hot chick went in and ordered a pie and it took a bit longer than usual. The pie spinner had to jerk on the special topping and she left with some of his best. True story, according to the guy. DNA topping pizza.
Re: What Are You Cooking Tonight? - 01/16/1208:32 AM
Originally Posted By: Generizer
I never knew there's such a massive potential in talking about conventional fast food chicken to such a detailed extent LOL!
See what all those years as a pw does to you ? You're undersocialized and deprived of true American fast food heritage. Too much caviar and champagne ! :o)
Re: What Are You Cooking Tonight? - 01/16/1208:40 AM
Rear Admiral wrote - Malaysia is a wonderful place to visit. Better hurry, though, as Malaysia has a very large and rapidly-radicalizing Muslim population who are eager to fuck everything up. Woe to the 35% Chinese minority there. All the Chinese live for is pork, white-lightning alcohol, gambling and whores. Islam is not so big on those.
That's what we need. The muslims pissing the Chinese off would be a major fucking mistake.
Steezo wrote - My gripe with a lot of Chinese places is that they make me feel like they hate/mistrust their customers. One place always waits until I show up and pay for the food before they even start to cook my to-go orders. And every time I order, I ask when it'll be ready and they always say the same thing: "10 Minute!" But it's never ready when I get there.
We have 3 Chinese restaurants within about 5 miles of me. My fave is the one where the lady that ran it for about 25 years almost never charged me more than 5 bucks for a meal. Even when supper was going for 11.95. She also let me eat free often. She knew how to treat customers right. She's retired and is happy as a pig in shit now. The other two are always nice to me. Seems to me if you go in with a smile and a joking attitude most of the time they are pretty good to you. I have seen them be a little rude and dismissive at times though. But the rednecks they have to deal with here makes it understandable. The one that's mostly takeout lets you call ahead , of course, and it's always ready in about 5 minutes and waiting on you piping hot if you get your ass in gear. One of them has the best poached fish I've ever eaten. Butter and fennel I believe. Maybe a touch of dill.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/16/1209:52 AM
Originally Posted By: Rear Admiral
Malaysia is a wonderful place to visit. Better hurry, though, as Malaysia has a very large and rapidly-radicalizing Muslim population who are eager to fuck everything up. Woe to the 35% Chinese minority there. All the Chinese live for is pork, white-lightning alcohol, gambling and whores. Islam is not so big on those.
Originally Posted By: backdoorman
That's what we need. The muslims pissing the Chinese off would be a major fucking mistake.
It would be a godsend. Let them be China's problem for a while.
Re: What Are You Cooking Tonight? - 01/16/1201:15 PM
Originally Posted By: Pipe Dream
To fuck with the food. Some guy told me about a guy he knew working at a pizza joint. Some hot chick went in and ordered a pie and it took a bit longer than usual. The pie spinner had to jerk on the special topping and she left with some of his best. True story, according to the guy. DNA topping pizza.
youve been cracking me up consistently this afternoon.
Re: What Are You Cooking Tonight? - 01/19/1205:21 AM
Originally Posted By: Pipe Dream
To fuck with the food. Some guy told me about a guy he knew working at a pizza joint. Some hot chick went in and ordered a pie and it took a bit longer than usual. The pie spinner had to jerk on the special topping and she left with some of his best. True story, according to the guy. DNA topping pizza.
The only food we intentionally fucked with for lulz was the policemen's food. They got a piece of biology in some form from every person working, be it a pube, a loogie, etc.
Re: What Are You Cooking Tonight? - 01/25/1211:30 AM
A little late in to the party, but:
1. Roy Rogers was bought by the sons of the guy who developed them for Mariott Corp. back in the 60's, & they're making a comeback, but very slowly. They're based out of Maryland, & they own all of them except for the ones that are franchised by the successor of Mariott Corp (ironically their biggest franchisee now), which are located mainly in full service rest areas (the franchised ones are that is).
2. Kenny Rogers Roasters are owned by the same people who own Arther Treacher's Fish & Chips & Nathan's Hot Dogs, and they were down to 1 in the U.S., & that was/is at the Ontario Mills Mall in Ontario, CA. But, as was pointed out, they have a lot of them in foreign countries though. I think what hurt them is the fact that everybody (stores) started selling rotisserie chickens, & the novelty wore off. I remember they had good chicken, & corn muffins/bread....& I don't even like corn muffins/bread usually.
3. When I was a kid, there was a chain out of the Baltimore area, that got all the way up to where I lived in PA named Gino's. It was founded by Gino Marchetti & some of his Baltimore Colt's teammates. Anyway, they actually had the regional deal to sell KFC when they used to sell it out of other existing restaurants, & they retained it until they went under in 1982. Back in 2010, the original founders revived Gino's as a more upscale fast food restaurant (I think they are up to 3 now....mainly in the King of Prussia, PA area), but gone is KFC of course....now they sell chicken fingers.
Re: What Are You Cooking Tonight? - 01/25/1211:47 AM
See I'm a good boy these days, a "mild" heart attack at 38 will do that to you. Tonight I'm cooking salmon, brown rice, & steamed broccoli. It's not easy when there's temptations all around, but it's just not worth it. Eating right really isn't THAT hard. You can still eat right AND eat good/tasty things too.
Re: What Are You Cooking Tonight? - 01/25/1212:24 PM
Ah, if that's true with your however mild heart attack there, Rocky, you probably met the four-ho in some online platform for solid whine and coping and shit. Very social.
Re: What Are You Cooking Tonight? - 01/25/1205:13 PM
Originally Posted By: Pipe Dream
Ah, if that's true with your however mild heart attack there, Rocky, you probably met the four-ho in some online platform for solid whine and coping and shit. Very social.
I'm probably being brain dead here, but if by "met the four-ho" as hit 40, that still hasn't happened....though I can definitely see it on the horizon now. Actually before the heart attack, I didn't spend any time in online forums. It wasn't until the "rehab phase" when I had so much free time, they I did that. Now days I spend most of my time at the gym & out in the REAL world fortunately. Next step.....going back to work.
Anyway, I still have the blockage (it's in a narrow/tricky area...the risks outweighed the benefits of s stent even) that caused the heart attack, so if I didn't/don't change my ways, it's not a matter of if I'll need a bypass, it's only a matter of WHEN. Mild or not, it WAS the "real deal." That's why eating right is so important to me....it's literally a matter of life or death. Hey, at least I didn't/don't drink or smoke.....that's something....and lots of salmon in my diet isn't exactly a bad thing either....plus I get to carry nitro tablets around with me now (though I've never used them....YET).
Re: What Are You Cooking Tonight? - 01/26/1206:39 PM
Take your whole chicken, salt the skin liberally (pepper, too, if you like), and put it in the refrigerator, uncovered, overnight. (Or you could hang the chicken and turn a fan on it for about four hours.) The salt will dehydrate the skin, which is the key to achieving the must-desired crispiness. Pat it dry one last time with a clean kitchen towel, and throw into the rotisserie cooker.
Give it a try that way, Alex, and report back on your findings. If all goes well you will upload a picture of something that doesn't look completely revolting, for once.
You might also put some quartered taters in the bottom of that cooker, to roast along with the chicken. The drippings will make them mighty tasty.
Re: What Are You Cooking Tonight? - 01/26/1206:51 PM
Originally Posted By: Rear Admiral
Take your whole chicken, salt the skin liberally (pepper, too, if you like), and put it in the refrigerator, uncovered, overnight. (Or you could hang the chicken and turn a fan on it for about four hours.) The salt will dehydrate the skin, which is the key to achieving the must-desired crispiness. Pat it dry one last time with a clean kitchen towel, and throw into the rotisserie cooker.
Give it a try that way, Alex, and report back on your findings. If all goes well you will upload a picture of something that doesn't look completely revolting, for once.
You might also put some quartered taters in the bottom of that cooker, to roast along with the chicken. The drippings will make them mighty tasty.
I will give it a try next time I will use the Ronco. I use it 1-2 times every 2 weeks or so. I have a shitload of photos of the frozen foods, but I don't feel like writing the reviews.
Re: What Are You Cooking Tonight? - 01/27/1201:03 AM
Originally Posted By: Rear Admiral
Quote:
I have a shitload of photos of the frozen foods, but I don't feel like writing the reviews.
Alex, you have at least one fan of those reviews. I hope you get your inspiration back.
Thanks. I am really down right now because I think that I will have to take remedial algebra class once again, for the 5th time, and this sets back me once again on my quest of getting my 4-year degree. So I am pretty much sitting and waiting for the results while watching DirtyDirector movies and sketching enema nozzles and anal lube syringes.
Re: What Are You Cooking Tonight? - 01/27/1207:00 AM
I got bored last night, and in lieu of just busting out a sandwich, I diced up some Yukon Golds, red onion, brown sugar ham, hard salami, sharp cheddar and a tiny bit of minced garlic Fried it up in a little olive oil and dashed it with some of this shizzz:
Re: What Are You Cooking Tonight? - 01/27/1208:02 AM
It's great. Everything I've bought from Penzeys has been stellar. Mural Of Flavor is insanely good for chicken and chops. The shallot salt goes great on veggies, and the Chicago Steak has a nice, smokey flavor going for it.
Re: What Are You Cooking Tonight? - 01/27/1208:58 AM
Originally Posted By: Dirty Al
I am really down right now because I think that I will have to take remedial algebra class once again, for the 5th time, and this sets back me once again on my quest of getting my 4-year degree. So I am pretty much sitting and waiting for the results while watching DirtyDirector movies and sketching enema nozzles and anal lube syringes.
Originally Posted By: Jigaloo
How many years have you put into getting your 4-year degree?
He's put at least four years into Dirty Director, so I'd say nine.
Re: What Are You Cooking Tonight? - 01/27/1201:00 PM
Originally Posted By: Jerkules
How the hell is a Russian Jew bad at math?
At five tries, you should just hire a tutor.
Do you have to complete any college level math classes after the algebra?
How many credits away from a 4 year degree?
I am just not good at graphing, quadrants and the gaynomials shit. After algebra I only have the Business Modeling math. And I have about 18 or so credits away from the degree. Math and foreign languages as well as art history are the most hated courses for me. I kinda failed Spanish, French, Italian and Chinese foreign language courses, so I will take Russian as a foreign languages course, there is no way that I can fail this one.
Re: What Are You Cooking Tonight? - 01/27/1202:05 PM
I used my families recipe to make braciole. Sauce all made fresh as well. The braciole (pounded down flank steak) was stuffed this time with thick chunks of 20 month aged parmigiano-reggiano cheese.
Slowly cooked in a simple sauce of many herbs, yellow bell pepper, mushrooms, onion, garlic and one lil italian sausage out of it's casing to punch it with a bigger robust flavor.
Vic invited a friend from work over who happened to be on a juice fast that we didn't know about. Well, Blake broke his fast as soon as he walked in and smelled the aroma and said it was well worth it. Poor guy was starving.
Re: What Are You Cooking Tonight? - 01/27/1202:42 PM
Originally Posted By: Generizer
I used my families recipe to make braciole. Sauce all made fresh as well. The braciole (pounded down flank steak) was stuffed this time with thick chunks of 20 month aged parmigiano-reggiano cheese.
Slowly cooked in a simple sauce of many herbs, yellow bell pepper, mushrooms, onion, garlic and one lil italian sausage out of it's casing to punch it with a bigger robust flavor.
Vic invited a friend from work over who happened to be on a juice fast that we didn't know about. Well, Blake broke his fast as soon as he walked in and smelled the aroma and said it was well worth it. Poor guy was starving.
vic and blake huh?. is this a story out of the new script for 90210-2 or does your cooking attract douchebags?.
Re: What Are You Cooking Tonight? - 01/27/1203:15 PM
Always prefered a pork braciole, but ditch the shrooms and the douches, and I'd be down.
What kind of pasta you use for this? Braciole around here always went with big fat ziti. Meat sauce for twists, meat balls or sausage w/spaghetti, shrimp or clams w/linguini.
Re: What Are You Cooking Tonight? - 01/27/1209:44 PM
Originally Posted By: Jerkules
Thing sounds noisy.
It does it sometimes at a random. I think it has to do with the center weight distribution and the alignment of the drive sprockets to the gears of the spit.
Re: What Are You Cooking Tonight? - 01/28/1202:38 AM
I passed the remedial algebra with the grade C, just found out that the grade has been uploaded couple of hours ago into web system. So now I pretty much have to concentrate on Business Modeling, but I think it will be easy because as some coursemate from another course told me that the instructor allows you to bring 5 sheets of notes to exams.
Re: What Are You Cooking Tonight? - 01/28/1203:52 AM
No, I made food. Ig gwas a lamb leg sous vide in a water bathe at 136° for 18.3 hourws. Then, to make it right I ummm. I putted it in an over at 500° for 10 minutes and it was savory/tasty/good.
Re: What Are You Cooking Tonight? - 02/27/1201:14 PM
Alright tough guys, let's talk burgers. I'd like to think I make a pretty tasty patty, but I'd like to know what some of you fucks do with your MEAT SEASONINZ. I'm not talking toppings or bread or any of that bullshit. I just wanna' know how you season YER MEAT.
Re: What Are You Cooking Tonight? - 02/27/1201:58 PM
Lots of garlic powder and pepper. And God help me, a packet of dried onion soup mix. Something about it makes it moist as fuck.
The SO got little single pre made graham cracker pie crusts, put strawberry- banana yogurt in them and a little canned whip cream on top. Really attractive looking and darned tasty.
Re: What Are You Cooking Tonight? - 02/27/1202:44 PM
That reads like a guide to hobby chemistry so far. Granulated and dried or powdered garlic and onions if the fresh stuff is so much better. Nah. Some obscure seasonings probably pumped with monosodium glutamate and other artificial nonsense. No. Cooking actual food with actual ingredients would be a possibility. Or Raven Alexis for real.
Re: What Are You Cooking Tonight? - 02/27/1203:06 PM
Originally Posted By: fartz
Alright tough guys, let's talk burgers. I'd like to think I make a pretty tasty patty, but I'd like to know what some of you fucks do with your MEAT SEASONINZ. I'm not talking toppings or bread or any of that bullshit. I just wanna' know how you season YER MEAT.
That's mah' burger. Anyone got a recipe I can try?
this is a recipe i came up with for meatballs but im sure itll taste just as great as burger meat: -pound of ground beef -garlic powder -italian seasoning -salt(not too much) -and pour in some boars head sandwich dressing -enjoy
Re: What Are You Cooking Tonight? - 02/27/1203:57 PM
Organic meat handled as little as possible. Formed quickly into shape. Cracked black pepper. Cooked on a grill over high heat. Sea salt on one side immediately after putting it on the grill. 5 minutes. Flip. Don't press. Cook for 3 minutes. Put some salty blue cheese on top- Cabrales or Papillion. Close the lid for a minute to melt the cheese.
Top with caramelized onions and perhaps some honey mustard. That is all
Re: What Are You Cooking Tonight? - 02/27/1204:56 PM
80% lean, quality ground beef or bison. No mixing in Lipton soup mix or breadcrumbs or onions or anything. You're having a hamburger, not meatloaf. I put a little bit of olive oil on the outside of the patty just so the seasoning will adhere and then I'll season it with just salt & pepper. Sometimes garlic salt, but that's it. Then grilled over high heat on my charcoal grill. I always put cheese on my burger, generally either cheddar or pepper-jack, but sometimes swiss.
I actually just got done eating a burger that I cooked in my sous-vide machine. Vacuum sealed in a bag with just salt & pepper, then cooked in the water oven at 130° for 2+ hours. Then I unpacked it and seared it in a cast iron skillet for about a minute per side. I only cooked it this way because I have these frozen patties that are enormous and they fall apart if you let them thaw out. They're 9.5oz. American Wagyu patties. With this technique I can vacuum seal them while they're still frozen so the patty stays together. It's an odd way of cooking hamburger though. The meat inside stays perfectly medium-rare all the way through except for the seared part outside.
Re: What Are You Cooking Tonight? - 02/27/1205:12 PM
Pepper , sea salt, garlic powder, and while it's frying or grilling I dash it with Worchestishire sauce ! Don't know if I spelled that right but u get the drift.
Re: What Are You Cooking Tonight? - 02/27/1205:40 PM
Originally Posted By: Pipe Dream
That reads like a guide to hobby chemistry so far. Granulated and dried or powdered garlic and onions if the fresh stuff is so much better. Nah. Some obscure seasonings probably pumped with monosodium glutamate and other artificial nonsense. No. Cooking actual food with actual ingredients would be a possibility. Or Raven Alexis for real.
I know, and you're right. But honestly, I don't always have the time to put on a production. I've got pipes to build. Like with garlic. It's going to involve processing it, cuz I don't use bottled. That takes time. And in the episode of Bong Wars being filmed in my head, I'm on a fucking deadline. And the one in my fake reality show is as contrived as the deadlines on American Chopper. I don't owe you fucking people anything!!!
What were we talking about? Yeah, it's not fresh and...well, of any nutritional value, but it tastes good, does the job. What can I say? You got me.
Re: What Are You Cooking Tonight? - 02/27/1205:51 PM
Haha! I think tongue in cheek may be my newest favorite alt-id. We're trying to be such food snobs here on the porn board of late.
I've used the onion soup mix but not lately, and it's pretty good for a punch.
I usually use the homemade Greek seasoning you can buy at this restaurant in Charleston http://www.oldtownerestaurant.com/ but I see they don't offer a way to order online. I'm betting you could call and order it, though. It's especially good on chicken but good on steak and pork too. I don't see much artificial on the ingredient list.
Re: What Are You Cooking Tonight? - 02/27/1206:16 PM
Originally Posted By: Tongue In Cheek
Who am I an alt of? Tritone? Brandon? You?
Just so I know.
you;re my alt, just so everyone is up to speed.
And Steezo, I know the owners of this restaurant. They make it at home and use it at home. They make it in their restaurant kitchen and use it there. The health dept. frowns on shit made in your garage and brought into a restaurant.
The ingredients listed are: oregano, pepper, salt, paprica, basil, shordo daphonophilo, thinan, menta, amtho, and 6 other spices. And the jar says "when you run out call us, we'll send you more". It makes for an incredible rub when combined with a little olive oil.
Re: What Are You Cooking Tonight? - 02/27/1206:32 PM
Bornyo, that's probably a fine spice rub which I will never taste. I also can't recognize a good number of those spices as being words. I'm guessing something was lost in the translation. Like "shordo" is probably a misspelling of "skordo" which means garlic. I'll stick with the all-purpose marinade I posted for when I'm making Greek grilled meat or fish.
Re: What Are You Cooking Tonight? - 02/28/1208:35 PM
Trying to slooooowly light my grill so I can smoke some homemade bacon tonight. I want it to stay under 150° for about 3 hours, then 200° for the last two hours to finish it. I'll be using applewood chunks for the smoke flavor.
One slab is regular bacon with some black pepper added, the other is the same but I added maple syrup to the cure. I'm getting a really late start. Hopefully I won't pass out again like I did with the chicken, not that it messed anything up.
Re: What Are You Cooking Tonight? - 03/05/1201:52 AM
I don't have a pic handy, but my bacon turned out pretty good. Maybe I'll post one later. I fell asleep and it kind of smoked for too long at too high a temperature, but it didn't seem to negatively effect the final product. Next, I might do a smoked turkey breast or some canadian bacon.
Tonight I had something that I didn't actually cook, I just reheated it to make the skin crispy: Asian smoked duck. Some Asian woman gave it to us as a gift and it was fucking amazing. It was already fully cooked, but about a 1/4 cup of fat still rendered from it when I was heating it up and it remained kind of fatty afterward. But, that's a good thing. With the skin being all crispy & still fatty, it was almost like eating some amazing fried chicken or something. Unreal.
Re: What Are You Cooking Tonight? - 03/05/1202:24 AM
Oh, I also might make some no-knead pizza dough to try later. I got a Christmas gift subscription to Bon Appetit and it's the cover recipe. It has like 4 ingredients to it and no kneading. To Alex Panzer: With scale reading grams, even full-on retard could make without screwging up.
Re: What Are You Cooking Tonight? - 03/05/1207:11 PM
Roasted beets. In the oven in parchment paper per one of you suggested on here. Thanks!!! Just shot Avril Hall. She said beets were her least favorite food. Glad I waited til after the shoot, which btw was one of the most picture perfect gorgeous yet smutty Fox Magazine shoots I've done this year. During the shoot, I noshed on various fruit and sliced veggies like I always do. I need to buy crackers or something for shoots. I forget ppl like actual food. And music. I need to buy an ipod dock. I forget ppl listen to music.
Re: What Are You Cooking Tonight? - 03/05/1207:16 PM
Originally Posted By: Steezo
Trying to slooooowly light my grill so I can smoke some homemade bacon tonight. I want it to stay under 150° for about 3 hours, then 200° for the last two hours to finish it. I'll be using applewood chunks for the smoke flavor.
One slab is regular bacon with some black pepper added, the other is the same but I added maple syrup to the cure. I'm getting a really late start. Hopefully I won't pass out again like I did with the chicken, not that it messed anything up.
I copied this yesterday with tofu bacon, black pepper, and agave syrup. Turned out VERY nice. I put it in a toasted bagel with tomato slices and Nova lox.
Re: What Are You Cooking Tonight? - 03/05/1207:49 PM
Originally Posted By: gia jordan
Originally Posted By: Steezo
Trying to slooooowly light my grill so I can smoke some homemade bacon tonight. I want it to stay under 150° for about 3 hours, then 200° for the last two hours to finish it. I'll be using applewood chunks for the smoke flavor.
One slab is regular bacon with some black pepper added, the other is the same but I added maple syrup to the cure. I'm getting a really late start. Hopefully I won't pass out again like I did with the chicken, not that it messed anything up.
I copied this yesterday with tofu bacon, black pepper, and agave syrup. Turned out VERY nice. I put it in a toasted bagel with tomato slices and Nova lox.
Mock me all you want, but you know that lots of vegetarians cheat and eat bacon. The real stuff. I think I mentioned once before that my sister went to a spa and there was an older black woman there who was a vegetarian, but she cooked all of her vegetables in bacon fat.
I'm with you on the lox. I might try to make some considering I have about 20lbs of salmon in the freezer still from last fall's salmon run. The best I've ever had was from Russ & Daughters in NY.
Re: What Are You Cooking Tonight? - 03/05/1207:54 PM
Tell that woman to use coconut oil instead for that. Way healthier, and with most food, it doesn't leave a coconutty taste. Yeah, I know plenty of Jewish folk who keep Kosher, but make an exception with bacon. And yes, yes, yes on Russ & Daughters.
Re: What Are You Cooking Tonight? - 03/05/1208:10 PM
Yes, it was you. Thanxxx! I lopped off the ends, coated them in coconut oil, wrapped them in parchment paper, then after they cooked, i slid the skin right off and seasoned them with dulse flakes- which btw is a great source of iodine. iodinized salt is NOT. And if you're hypothyroid, it's great for that as well. I could chill these, but I wanna eat them now, and it's a lil cold in L.A. tonight.
Re: What Are You Cooking Tonight? - 03/05/1208:29 PM
Never used coconut oil, but I have some Earth Balance Natural organic coconut spread, which I love. I know it's supposed to be healthier for you than other spreads, but I overindulged with some on crackers one night and it literally felt like my blood was turning to sludge from all the saturated fat.
Re: What Are You Cooking Tonight? - 03/05/1208:37 PM
^^^Is that supposed to be like butter? I find vegan butter substititutes to just be toxic garbage and feel like it. Better off using real butter. This seems to be good advice on how to cook with it.
But I bake with applesauce instead of butter when vegan baking.
Applesauce: Use for sweet baking only. Use the same amount you would for butter. Especially yummy in brownies! For muffins, etc., replace up to 3/4 of the butter with applesauce, using vegan butter for the rest.
I use coconut oil as cooking grease. It feels light and the fatty acid chain doens't change with the heat like olive oil, canola, etc does. Cooconut oil is the only oil that doesn't turn carcinegenic when heated. Spelling mistakes, i know. on phone and don't care.
Re: What Are You Cooking Tonight? - 03/05/1208:38 PM
Originally Posted By: Tongue In Cheek
Sounds delicious. I have a big jar of coconut oil in the fridge. Never thought to use it on roasted vegetables. Great idea.
It's also great as skin lotion. I have a jar in the kitchen for cooking, and a jar in my bathroom for body lotion. It's even made a few stretch marks disappear.
Re: What Are You Cooking Tonight? - 03/05/1208:41 PM
It's a spread and it's fucking delicious. It doesn't grease things up at all. If you eat it on a cracker when it's still cold, you can feel it melting in your mouth. I'll try coconut oil soon.
Re: What Are You Cooking Tonight? - 03/05/1208:49 PM
^^^ toxic garbage trying to cash in on the secret that coconut oil is wassup for cooking. But if you're in love with the Earth Balance coco spread, I'd just limit it to putting on crackers. Coconut oil as a schmear or topping does not taste good lol. Though, I do rinse my mouth with coconut oil after I brush. Very good dental hygiene help. Look up 'oil pulling.'
And it's better to get coconut oil sold in glass jar than plastic.
Re: What Are You Cooking Tonight? - 03/05/1209:00 PM
If you want butter for quick breads and things (the baking process), pureed AVOCADO works BEAUTIFULLY - it has a rich buttery flavor and is PERFECT, so does applesauce with some oil (i usually use the same amount of applesauce for the oil/butter the recipe calls for and then add 2 tbs of sunflower/canola/whatever oil), and then of course for baking and such, u can also use coconut oil.
I've learned a lot about vegan baking, especially vegan substitiues, from Post Punk Kitchen. They have it down to a science and make it easy.
Re: What Are You Cooking Tonight? - 03/18/1208:43 PM
I made some pretty good beef jerky the other day using a marinade recipe from Alton Brown. He recommends drying the jerky on A/C filters strapped to a box fan with bungee cord. That sounded tedious to me, so I just laid the strips of jerky on racks in my oven and set it to convection cook at 135° for about 10 hours. It was great.
Now I'm smoking a boneless pork loin that I brined for 3 days to make Canadian Bacon. It'll prolly smoke for about 4 or 5 hours with some hickory wood in the 160-200° range on my charcoal grill. A strange variation of Canadian Bacon that I didn't try this time is something called peameal bacon. After you brine it, I guess you roll the pork loin in corn meal and then bake it until it's done.
Re: What Are You Cooking Tonight? - 03/20/1205:42 PM
I grew up with the grandson of the most famous jew in Alaska, David Green of David Green's Master Furriers. They sell fur coats and shit. People up here think they're royalty.
When my sister had her first kid, the people at the baby store were boasting about how the Green's had bought the same crib or some such shit. The guys who did the glass tiling in my house said basically the same thing about their tile work.
Also, when I was in the health food store buying my organic chicken, the girl ahead of me was clearly a Jewish American Princess. She had a $10 discount punch-card that you get to use if you spend enough money on vitamins. She was like, "Why can't I use it if I give you an extra dollar?!? I want my discount!" The cashier eventually just gave up and gave her the $10 off.
Re: What Are You Cooking Tonight? - 03/20/1206:27 PM
The other night I grilled up some turkey sliders and served them on pretzel rolls, topped with a little shredded Colby-Jack cheese and a mixture of spicy deli mustard & a smoky Carolina BBQ sauce.
Re: What Are You Cooking Tonight? - 03/20/1206:38 PM
I constructed some kind of bean and barley salad (I'm going with salad because I served it cold). Pretty good. I always forget about how well I like barley.
Re: What Are You Cooking Tonight? - 03/20/1207:06 PM
Originally Posted By: Steezo
If you want the best BBQ-sauce vinaigrette for sandwiches, do this:
Whisk together: 3 Parts BBQ Sauce 2 Parts Extra Vigin Olive Oil 1 Part Apple Cider Vinegar
Sorry bud, but that's a shit recipe. Two of the main ingredients in my BBQ sauce are Apple Cider Vinegar and olive oil. You can't publish a recipe that says "use bbq sauce" and expect anyone to taste what you tasted. Someone earlier posted that they used "Carolina BBQ Sauce". Well, there are 2 Carolinas with at least three distinctive regional sauces and none of them are at all like Kansas City sauces. Some bastards actually put mustard in their sauce and it comes out yellow. Other sauces are sweet or more like ketchup and many of them use liquid smoke or some other bastardization.
Re: What Are You Cooking Tonight? - 03/20/1207:06 PM
Steezo. Don't skim to get schmaltz. You skim to get rid of the impurities. The easiest way to get the fat is put the soup in the fridge after cooking. The schmaltz will congeal on the top.
Re: What Are You Cooking Tonight? - 03/20/1207:10 PM
Originally Posted By: Tongue In Cheek
Steezo. Don't skim to get schmaltz. You skim to get rid of the impurities. The easiest way to get the fat is put the soup in the fridge after cooking. The schmaltz will congeal on the top.
Re: What Are You Cooking Tonight? - 03/20/1207:12 PM
Originally Posted By: Bornyo
Originally Posted By: Steezo
If you want the best BBQ-sauce vinaigrette for sandwiches, do this:
Whisk together: 3 Parts BBQ Sauce 2 Parts Extra Vigin Olive Oil 1 Part Apple Cider Vinegar
Sorry bud, but that's a shit recipe. Two of the main ingredients in my BBQ sauce are Apple Cider Vinegar and olive oil. You can't publish a recipe that says "use bbq sauce" and expect anyone to taste what you tasted. Someone earlier posted that they used "Carolina BBQ Sauce". Well, there are 2 Carolinas with at least three distinctive regional sauces and none of them are at all like Kansas City sauces. Some bastards actually put mustard in their sauce and it comes out yellow. Other sauces are sweet or more like ketchup and many of them use liquid smoke or some other bastardization.
Fucking try it out before you declare it to be shit. If your BBQ sauce already has Apple Cider Vinegar and Olive Oil, it's probably a thinned-out sauce which is close to the recipe I posted. Use a real, thick BBQ sauce and thin it out the way I said. It's not just good, it is great.
Re: What Are You Cooking Tonight? - 03/20/1207:14 PM
Originally Posted By: Tongue In Cheek
Steezo. Don't skim to get schmaltz. You skim to get rid of the impurities. The easiest way to get the fat is put the soup in the fridge after cooking. The schmaltz will congeal on the top.
I feel so Jew-ey right now. I skimmed the scum off the top and threw it away, but I kept the schmaltz and put it in the fridge so it could separate.
Re: What Are You Cooking Tonight? - 03/20/1207:29 PM
No, it sounds like you need to take a shitty bbq sauce and thin it out with my ingredients to make it edible, then put it on a salad.
Do you think your dressing would taste good with a mustard based sauce? If so then don't bother to read the rest of this post.
"The Sauce" -1/2 gallon Apple Cider Vinegar -1 lb Brown sugar. (I never use this much, but it isn't bad with that much) -1/4 cup salt -1/2 lb butter (no margarine, ever) -4 cups chopped onions (saute' the onions and butter) -2 cups water -1/4 cup olive oil -2 bulbs of garlic, sliced. (I use more) -1 small bottle of Worcestershire sauce, like the sampler bottle (I often leave this out) -1 hot pepper pod, minced, hot as you can stand, or you can add cayan powder later). -You can add tomato juice, if you don't like the color. The flavor will be fine but some people like it redder or more ketchup-like in appearance. I can take it or leave it.
This makes around a gallon. Adjust accordingly. You could also saute the onions in the olive oil and eliminate the butter. This is a framework for good sauce, not the Bible. I won't post my exact recipe. This makes excellent salad dressing and it also mixes well to make bbq slaw when you don't want the mayo based crap.
Re: What Are You Cooking Tonight? - 03/20/1208:31 PM
Originally Posted By: Bornyo
No, it sounds like you need to take a shitty bbq sauce and thin it out with my ingredients to make it edible, then put it on a salad.
You wanna be a fucking food snob and shit on my suggestion, fine. But, you aren't telling me that I have a bad palate or that I can't cook up some shit.
My recipe was for taking an already good BBQ sauce and thinning it out to make a dressing to go on a sandwich. Nobody fucking asked you to rewrite the cookbook for BBQ sauce.
Re: What Are You Cooking Tonight? - 03/20/1208:41 PM
Originally Posted By: Steezo
Originally Posted By: Bornyo
No, it sounds like you need to take a shitty bbq sauce and thin it out with my ingredients to make it edible, then put it on a salad.
You wanna be a fucking food snob and shit on my suggestion, fine. But, you aren't telling me that I have a bad palate or that I can't cook up some shit.
My recipe was for taking an already good BBQ sauce and thinning it out to make a dressing to go on a sandwich. Nobody fucking asked you to rewrite the cookbook for BBQ sauce.
Nope. You said take BBQ sauce and add olive oil and apple cider vinegar to make a good salad dressing. That alone is malpractice.
Re: What Are You Cooking Tonight? - 03/20/1208:46 PM
Yes. And if you do what I said, you come up with a tasty vinaigrette for sandwiches.
Which is exactly what I meant when I said:
"If you want the best BBQ-sauce vinaigrette for sandwiches, do this:
Whisk together: 3 Parts BBQ Sauce 2 Parts Extra Vigin Olive Oil 1 Part Apple Cider Vinegar"
Of course, you have to start off with a good BBQ sauce that doesn't already have olive oil & apple cider vinegar added to it. That's common sense, so why are we arguing? What I said works.
Re: What Are You Cooking Tonight? - 03/20/1208:59 PM
I think he just misread what I originally wrote.
Getting back to my soup, it was the best chicken noodle soup I've ever had. I don't know if taking a pic of it will show that though. It just looks like a pot of brownish chicken noodle soup.
Re: What Are You Cooking Tonight? - 03/20/1209:18 PM
Haha. Kudos to your boyfriend, Gia.
Steezo, don't worry about offending me. You can't. Post this good bbq sauce recipe. Because if you are talking about buying a jar of KC Masterpiece and cutting it then I am not smelling what you are stepping in.
Edit: Let me make this more clear... I cannot serve my guests what you are bragging about or suggesting because your post is misleading and unclear.
Re: What Are You Cooking Tonight? - 03/20/1209:30 PM
Originally Posted By: Bornyo
I'm also interested in this "bougie" thing. At least it is new.
Just needling you. I called you a "bougie redneck" when you posted about BDM's car, a week or 2 ago. Sensed another round of down talking, so I figured I'd dig it up.
Re: What Are You Cooking Tonight? - 03/20/1211:35 PM
Originally Posted By: Bornyo
Since it's now a new day, what are you cooking tonight?
The next two things I'm making are another batch of beef jerky and a pastrami. For the beef jerky, I'm defrosting some choice beef tenderloin. For the pastrami, I bought a 4lb. piece of brisket flat today that I will brine for a few days as if I was making corned beef, then rub with cracked pepper & coriander and smoke on the grill. I just need to decide what type of smoke wood to use.
Re: What Are You Cooking Tonight? - 03/20/1211:45 PM
I'm not an expert on BBQ by any means, but I'm not a novice either. I just wanted to add a pic of a pig I BBQ'ed not long ago. It doesn't really require any description.
Re: What Are You Cooking Tonight? - 03/21/1212:02 AM
Originally Posted By: cqd
And then you dicks had to take it to PM so the damn sauce recipe is STILL unknown.
No, conq. It remains the same as posted: BBQ sauce, apple cider vinegar and extra virgin olive oil. That's what I got in PM.
We have reached an understanding, though. I posted my recipe earlier. Cut the quantity and experiment. It's a good start to a vinegar based sauce. I think Steezo and I agree that the sauce does not go on until the meat is done.
Re: What Are You Cooking Tonight? - 03/21/1212:09 AM
I don't really fuck around with BBQ cooking as I live in a apartment. And there is no way in the world I could use a gallon of sauce. Steezo's dressing recipe intrigued me.
Got any hot sauce recipes (tested)? I have been wanting to make one for a while but I need to grab a cheap blender first because my understanding is that once you blend up a batch of crazy hot peppers you aren't going to want to make milk shakes in your blender any longer.
Re: What Are You Cooking Tonight? - 03/21/1212:15 AM
The oil in peppers will likely trash your blender for smoothies.
I do not have any "hot sauce" recipes. We've always had pickled peppers in a Mason jar of varying degrees of hotness with our meals. Since I was a kid I sorted them on the hotness scale as yellow (mild), red, and green (hottest). You just took a bite as wanted while you ate, with a couple laid on your plate.
Re: What Are You Cooking Tonight? - 04/14/1205:42 PM
Originally Posted By: Lex Noodler
The meal:
I never thought I would say this, but Panzer's cooking skills seem to have improved over the last year. (I know I'm on thin ice here by only looking at this one example.)
Re: What Are You Cooking Tonight? - 04/14/1205:46 PM
^^^ It somewhat depends on what Panzer called that dish. I'm pretty sure he made something just like that recently, stuck it in a pita and called it a gyro. Blech!
Re: What Are You Cooking Tonight? - 04/14/1206:35 PM
Originally Posted By: frankie figgs
Originally Posted By: tattypatty
WW linguine with ground bison in tomato sauce.
nice.probably dumb question but what does bison taste like?similar to beef but with a lil kick?
meaty but not gamey. it's way leaner and the farm they are on is just outta town. No antibiotics and that shit and they eat grass instead of feed blah blah blah. Cant hurt...
Re: What Are You Cooking Tonight? - 04/14/1207:21 PM
Originally Posted By: Steezo
What recipe finally worked for you?
I've been using the same recipe, but swapping different versions of the ingredients.
The frozen butter is a must (think you told me that one, rear admiral maybe). I swapped all purpose flour for unbleached bread flour. I swapped 2% milk for buttermilk. The original recipe was for "fluffy biscuits" and it didn't hit me until the seventh or eighth batch to use buttermilk. I also had to fuck with the technique and baking time/temp. 500 degrees for about 11 minutes does the trick. I'll post the whole recipe if yer interested.
Re: What Are You Cooking Tonight? - 04/14/1209:10 PM
Originally Posted By: fartz
Originally Posted By: Steezo
What recipe finally worked for you?
I've been using the same recipe, but swapping different versions of the ingredients.
The frozen butter is a must (think you told me that one, rear admiral maybe). I swapped all purpose flour for unbleached bread flour. I swapped 2% milk for buttermilk. The original recipe was for "fluffy biscuits" and it didn't hit me until the seventh or eighth batch to use buttermilk. I also had to fuck with the technique and baking time/temp. 500 degrees for about 11 minutes does the trick. I'll post the whole recipe if yer interested.
I'd be kind of curious to see it. I don't make biscuits all that often, but the technique is pretty much the same as making scones. As a diabetic, I love scones because they're just a tiny little bit sweet but don't completely destroy my bloodsugar.
Re: What Are You Cooking Tonight? - 04/14/1209:13 PM
Originally Posted By: tattypatty
Originally Posted By: frankie figgs
Originally Posted By: tattypatty
WW linguine with ground bison in tomato sauce.
nice.probably dumb question but what does bison taste like?similar to beef but with a lil kick?
meaty but not gamey. it's way leaner and the farm they are on is just outta town. No antibiotics and that shit and they eat grass instead of feed blah blah blah. Cant hurt...
I don't care for bison steaks because they're a bit too lean, but bison burgers are great. The flavor is just a tiny bit sweeter than beef, but it still tastes like a burger. And they tend to be juicier than beef after they're cooked. The problem is, the price just keeps going up. I like the TenderBison brand of burgers and I think they're up near $9/lb now, which is just too expensive for burger meat.
Re: What Are You Cooking Tonight? - 04/15/1207:34 AM
Here ya are, Steezie-
2 cups all-purpose flour4 teaspoons baking powder 3 teaspoons sugar 1/2 teaspoon salt1/2 cup shortening 1 egg2/3 cup milk Directions 1.In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened. 2.Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm
Replace all purpose flour with bread flour. Replace shortening with frozen butter, and DEFINITELY use buttermilk instead of regular milk. If you have a mixer, they will probably turn out even better than the ones that I'm restricted to making, as you can cut the butter into the mix as it's mixing. I just take about five minutes and shave off tiny pieces into the bowl, like whittling a stick of wood, then I mix it vigorously with a fork. Also, fuck that kneading 20 times bullshit. You want that butter to stay solid with as minimal melting as possible. Keeping the butter as solid as possible will ensure the flaky/fluffy goodness of the whole affair. As soon as you poor in the milk mixture, just sort of toss it around until there's no more loose dry ingredients. Transfer to a well floured surface, and immediately start pushing down and cutting. Make sure your oven is ready to go and your cookie sheet is well greased BEFORE you start mixing shit. Every second that butter melts is points taken away from fluffy-ness.
Re: What Are You Cooking Tonight? - 04/15/1208:58 AM
Hahahah I got up this morning and kitchen smelled like one of the dogs took a big shit right in the middle of the floor. It was the crock pot ! Not sure if I'll attempt it or not !
Re: What Are You Cooking Tonight? - 04/15/1210:12 PM
Here's where Steezo almost burnt down his back porch. I was testing out a new infra-red grill with a rotisserie to cook a lamb for Greek Easter. After 10 minutes on high with the lid closed, the lamb still wasn't getting very browned so we went inside for some wine for another 10 minutes. Well... KABOOOM!! The motherfucker ignited.
Infra-red grills can get extremely super-hot, so it took a few minutes to get things settled down and about a half hour or so until it actually cooled down after we'd shut off the gas completely. The fucking lamb looks completely scorched, but it wasn't at all ruined. In fact, it was really good.
That fucked up looking pan under the roast is what I slid underneath it to squelch the fire. The part of the grill behind the lamb is looking a bit scorched, but that part at the very back that looks like a black background... that's the inside lid of my brand new grill. It used to be silver brushed steel. I'm hoping some elbow grease and Barkeeper's Friend will polish things back to looking new again.
This is the finished product. Yeah, it looks like a fucking meteorite, but it still tasted great and (amazingly) not sooty at all.
Xristos Anesti!
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 04/16/1204:31 AM
Re: What Are You Cooking Tonight? - 04/16/1201:51 PM
Originally Posted By: J.B.
Happy Easter, Dude.
Thanks man. It was the usual assortment of family arguments with my sister (who goes out drinking 3 nights a week) accusing all of us of being alcoholics.
My favorite part of the lamb inferno incident was the interchange between me and my mom. She sounds exactly like Edith Bunker and was screaming out, "Pour baking soda on it! Pour baking soda on it!!" I knew exactly what to do to squelch the fire and was just yelling at her to shut the hell up as I searched for that thin cookie sheet.
Re: What Are You Cooking Tonight? - 04/18/1208:58 AM
Just to follow up on that, I'm adding "Eating a bowl of fried shrimp for dinner," to my list of "Things To Not To-Do." In addition to the zit, my kitchen smells like a grease bomb this morning.
Re: What Are You Cooking Tonight? - 04/20/1212:16 PM
I got some Ezekiel in my fridge. Lubs dat shit. The people who make it are religious i buhleeb. I don't really buy into bread/gluten paranioa; I just really dig the taste and the way it comes out when you grill it a bit.
Re: What Are You Cooking Tonight? - 04/27/1212:49 PM
last night i cooked hake and boiled cabbage.for the hake fillets i used vegetable oil to cook it in and spice wise: italian seasoning,salt,and garlic powder.turned out so delicious ill probably make it again today or tomorrow.
Re: What Are You Cooking Tonight? - 04/28/1205:44 AM
Cooked a few oysters last night. This many to be exact...
I also cooked about 15 gallons of Chili. Not without incident... This was my fault, but I'm not beating myself up over it... I was wearing gloves that were rubberized on the fingers, but only a few inches up the back of the fingers. So I had a false sense of security when I stuck my hand in the pot of boiling water. It ran over the rubber and soaked in real good.
Re: What Are You Cooking Tonight? - 04/28/1203:41 PM
1. Yes that is me in oyster cooking attire. 2. Photoshop cropping...my thumb is fine. 3. That's a pretty well-known symbol, even for Europeans. You can find it yourself. That was my Grandfathers ring though I can rightly wear it.
And yes, similar incidents doing similar things but with different hands. The first incident was a steam burn while I poured off a kettle of water from a "Low-Country Boil" into the sink. Steam burns are sneaky in that by the time you feel them it's way too late.
This one was because I'd been handling all kinds of hot things with the rubberized gloves all night and didn't consider that the back of the fingers weren't protected all the way up. I reached for a vacuum-sealed bag of chili that was thawing in boiling water and bobbing just at the surface and when it went under I went in after it. So yeah, I gotta be more careful but they weren't totally boneheaded mistakes.
Re: What Are You Cooking Tonight? - 04/28/1207:46 PM
I was going to ask about the ring too. I've always wanted to be one of them because I love the jewelry. I don't figure that's a good enough reason to join the bunch Who Really Run Things.
I wear my Great Grandfather's Odd Fellow's ring. On my pinky next to a big fugly grim reaper ring. I'm not sure I can rightly wear mine. I never gave it any thought, but now I'm curious.
Hope your hand gets better, guy. Scalding's really hurt.
Re: What Are You Cooking Tonight? - 04/28/1208:40 PM
Yeah it's a Masonic ring. Someone would say something to me if I was wearing it and wasn't a Mason. I actually didn't even know the ring existed until the night I was raised and an uncle appeared and presented me with the ring. It was pretty cool in the regard that I'd have never known about it much less owned it had I not taken that step. And either my Grandmother told him to give it to me or he took that initiative. Either way it was pretty cool as theretofore he was the heir of the ring.
And just to show I don't have sausage fingers like Sportswami or AC Cream all the time, here is day two. Back to normal after all the work and all the trauma.
Re: What Are You Cooking Tonight? - 04/28/1208:59 PM
^^^ Hmmm.... it seems like you're laying that pinky finger out there...waiting for a Greek to cut it off so you can join our version of the "mafia." Or so I've been told.
Re: What Are You Cooking Tonight? - 04/28/1209:25 PM
I broke that finger playing football, or so we suspect. It was taped to the ring finger for a couple weeks instead of the team paying for something as frivolous as an X-ray. Ever since it's been a free-agent. It doesn't always point that way.
And that's not a pizza peel but maybe it would work as one. For some reason the chick bought me an "English Pub" set of furniture for the shop which consists of those wide-assed stools and a table. They have no proper back whereby a man could drink himself to sleep and lean back like a proper barstool.
Re: What Are You Cooking Tonight? - 04/28/1209:30 PM
I have a peel that looks just like that actually, except your wood is shiny which would never happen with a pizza peel. My very first peel also had the start of a crack like that down the middle because my dumbass was concerned with being sanitary and washed it. Definitely the same type of wood though.
Re: What Are You Cooking Tonight? - 04/29/1206:23 AM
Originally Posted By: Bornyo
... Steam burns are sneaky in that by the time you feel them it's way too late.
This one was because I'd been handling all kinds of hot things with the rubberized gloves all night and didn't consider that the back of the fingers weren't protected all the way up. I reached for a vacuum-sealed bag of chili that was thawing in boiling water and bobbing just at the surface and when it went under I went in after it. So yeah, I gotta be more careful but they weren't totally boneheaded mistakes.
I didn't intend to call you bone-headed. Steam burns are sneaky indeed. Not unlike acid burns: by the time you notice something is wrong, you're late, often too late.
Re: What Are You Cooking Tonight? - 04/29/1211:03 AM
^^^^Very cool. I knew there had to be a better way. I've started peeling bananas from the bottom. Much easier, but it certainly brings disapproving looks.
Re: What Are You Cooking Tonight? - 04/29/1205:56 PM
I've shucked it, pulled the silk out of the hush. Let the husk soak in a simple salt water brine for a while. Slather the cobs up with butter, salt, pepper, whatever spices I can think of...maybe some sugar. Put it back in the husks, secure the husks with twine and throw them on the grill for 2 or 3 minutes each on 4 sides. Very tasty.
Re: What Are You Cooking Tonight? - 04/29/1206:34 PM
Even easier... throw unhusked corn in brine. overnght is best. throw the unhusked corn on the grill and cook til the husks begin to char. maybe 10 mins.
caution though... the brine is hell on your grill.
Re: What Are You Cooking Tonight? - 04/29/1206:41 PM
^^^ That's weird, I just threw some fresh corn in water and wasn't sure whether to add salt or not to make it into a brine (I did). I'm gonna let it sit for a half hour or an hour, then wrap it in foil and grill it. It came out of the package with half of the husk already removed. WTF? Why leave any of it on? Like I'm going to make a tamale or something.
Re: What Are You Cooking Tonight? - 04/29/1207:53 PM
It is pretty confounding.
I've tried all of the above. I just like getting most of the silk out. That does make it more complicated, I guess. I guess I've never done the unhusked corn in the brine, though. Tis the season, so I'll give that a try the next time.
Re: What Are You Cooking Tonight? - 04/29/1208:47 PM
I think I used too much foil to wrap up the corn or too low of a temperature. It tasted great, but none of the nibs got any color from being on the grill. So, basically it was just corn cob steamed in a foil wrapper.
Re: What Are You Cooking Tonight? - 04/29/1209:33 PM
You know those baked green mussels you get at your favorite Japanese sushi bar? I finally set some time aside to figure it out. Turned out damn near spot on!
Re: What Are You Cooking Tonight? - 05/23/1211:51 PM
Had my cholesterol tested today in the doctor's office: 310! I guess it's time for me to give up on eating tasty breakfast sandwiches and stop grilling meat to perfection. Maybe just fish from now on with a little bit of chicken here and there.
Anyways, one last pic of some red meat. The grocery store I always shop at cuts up tri-tip roasts into these strips of steak for some reason. I usually grill them and put them in hot-dog buns because they fit perfectly, but this last time I just wrapped them in tortillas.
Re: What Are You Cooking Tonight? - 05/24/1206:36 PM
made some salmon today.was gonna use this hake breaded cheese recipe minus the bread but i mistakenly used tablespoons instead of teaspoons.so needless to say with 2 tbspns garlic powder,1 pepper,and 1 salt just for two pieces with butter it was too salty.
so i rethought the cheese and squeezed a whole lemon.i also added red onions and green onions.turned out deliciously.
Re: What Are You Cooking Tonight? - 05/26/1201:26 PM
Old news from last weekend: I haven't had a steak in months...no real reason, just haven't. Mostly chicken and some pork. So last weekend I got the tank filled, picked up some cheap cuts and by God did some grilling. Some problems cropped up, as they will. Didn't clean the grill. Flare up city. The Boy running back and forth yelling "Fire!" at the top of his lungs. Didn't bother to prep the steaks, or season them. A bit charry on the outside, pink on the inside...like mammy. Only these were still tasty as fuck, as opposed to mammy's syphillitic hole. I think I was just so fired up for real beef, they'd habe been delish no matter how bad I fucked them up. As opposed to mammy.
Re: What Are You Cooking Tonight? - 05/27/1207:44 AM
Take some time and marinate it a little. Even just a bit of Worchestire, if you have it. Let it get to room temp before you cook it, and really treat yourself Barry. There's something about eating a good steak, especially one you cooked yourself, that makes for a good little self-reward. It's the culinary equivalent of a good fap session.
Re: What Are You Cooking Tonight? - 05/27/1208:34 AM
Grilled some burgers and hot dogs. Burgers with sea salt, pepper, garlic powder and a dash of dales. Ball park franks. Pretty good. My dogs were obnoxious as usual.
Re: What Are You Cooking Tonight? - 05/27/1211:25 AM
Originally Posted By: fartz
Take some time and marinate it a little. Even just a bit of Worchestire, if you have it. Let it get to room temp before you cook it, and really treat yourself Barry. There's something about eating a good steak, especially one you cooked yourself, that makes for a good little self-reward. It's the culinary equivalent of a good fap session.
I normally would have. Made slits and put garlic cloves in, the whole nine yards. I don't remember why I was under such a time crunch. It still was really good and just whetted my appetite for more.
Re: What Are You Cooking Tonight? - 05/27/1212:55 PM
What kind of "cheap cuts" did you go with? I have trouble eating and enjoying anything below a sirloin as a standalone steak experience. I'll use thin cut round for country-fried steak, but that's as low as I'll go.
Re: What Are You Cooking Tonight? - 05/27/1204:15 PM
Low as I can go. Has to be boneless. I like chuck. It's a bit of effort but I can doctor them up pretty nicely. A few different marinades, something to break down the muscle, and medium rare. It's as heavenly as any $6+/ lb cut. At least to me.
Re: What Are You Cooking Tonight? - 05/27/1204:24 PM
i do the same shit barry... we get this teriyaki marinade that the deep woods hippies make and bring to the local farmers market. the rest of their organic cookies and muffins are fucken horrilble but this marinade is next level good. we'll buy cheap chuck or london broil and let it sit for a few days after pounding it thin and it's phenomenal when grilled as strips.
Re: What Are You Cooking Tonight? - 05/27/1207:24 PM
I don't think I'll be able to take any pics, but I'm trying a few new things tonight thanks to a recent subscription to Cook's Illustrated online.
I mixed together some spicy remoulade to go with some crab cakes that use minced shrimp meat as a binder instead of eggs. The minced shrimp are supposed to be sort of a natural "meat glue," in this recipe.
The vegetable side dish will be Mexican street corn, which is corn spiced up with olive oil, salt & chile powder and then grilled until charred a bit on all sides. Then you toss it into a bowl filled with: sour cream, mayonnaise, more chile powder, garlic, cheese, cilantro & lime juice.
The main dish will be some USDA Choice tenderloin steaks. Just seasoned with either salt & pepper or maybe Montreal steak seasoning. Cooked over a super-hot grill until medium-rare.
All my prep work is done and I'm just waiting to fire up the grill. Basically, I said "fuck cholesterol," tonight. As far as cheaper cuts of meat go, my go-to red meat lately has been flank steak. I also really like top sirloin.
Re: What Are You Cooking Tonight? - 05/28/1207:44 AM
Dinner at Steezo's would definitely be a treat.
Barry, Lou, I have tried and tried using every method in the book to get cheaper cuts to a tender state, and while I wouldn't necessarily call it shoe leather or anything, I just can't seem to get it tender enough for my liking.
I'm grilling a huge sirloin tonight at my pops house it's rubbed down with a lil' Durkee Steak Dust and soaking in a mixture of olive oil, worsteshire, and this grill-on shit that's mostly soy sauce, garlic, shallot, and onion. Should be the shit.
Re: What Are You Cooking Tonight? - 05/28/1211:43 AM
I asked the wife to look for Boston Butt on sale for the holiday weekend and damned if she didn't come home with a 10lb butt. Now that's a little large, and especially large for my homemade cooker but I soldiered on and cooked it anyway. One of these days you'll see it in stores or see me on "Shark Tank". I've made about 4 of them and given them to friends who love them. Fuckin' simple and the meat is perfect everytime. Whole chickens, butts, roast and loins all come out perfect.
While I'm cooking this butt she comes out with 5 ribeyes, too. Well I had to take them back inside and work on them a little then threw them on the grill. All this was Saturday so we've been eating leftovers ever since. I love a ribeye- it's probably my favorite cut, and if you get them off in time they dice up nicely into omelets the next morning.
We've been eating well and drinking heartily this holiday weekend.
Re: What Are You Cooking Tonight? - 05/28/1211:59 AM
Boston butts are a nice, easy way to bbq a lot of meat without having to do very much work. I slather one up with plain, yellow mustard and then sprinkle on a spicy rub. Adding some brown sugar to the rub lets the roast form a nice, crusty bark even if you're cooking at a low temperature. The mustard, btw, is not for flavor. It helps the rub adhere to the meat and melts away completely during the cook.
My grill will hold a steady temperature pretty much forever, so I set the grill to 210°, throw on a chunk of hickory wood, wait 10 minutes and then put the pork in and forget about it for about 16 hours or so. It'll be falling apart tender at that point. Or take it off a few hours earlier if you want it firm enough to slice it. Anyone who says today's modern pork is too lean hasn't cooked a pork butt.
Speaking of all that pork fat... My grill has both upper and lower racks and I've been meaning to cook both a beef brisket and a boston butt at the same time. With the brisket on the bottom rack and the pork butt on the top one, the fat dripping from the butt will baste the brisket all throughout the cook.
Cornell chicken is a method for grilling BBQ'ed chicken that was created by a doctor at Cornell University. The same guy also invented the chicken nugget. Basically, you marinate a half chicken for a few hours in a mixture of cider vinegar, vegetable oil, egg, & spices. Then you grill it, flipping the bird and basting it every 5-10 minutes with additional, reserved marinade until it's done. You just have to make sure you finish it skin-side down so that it's super crispy when you take it off the grill. The marinade makes it nice & tangy.
I might have actually enjoyed the asparagus more than the chicken. This is how I always cook asparagus: toss it with olive oil, balsamic vinegar, sea salt, pepper and lots of minced garlic. Then grill it until it's charred and toss it back in the marinade. It's awesome. Now I just need a whore down on her knees, waiting with her mouth open to catch my piss.
Re: What Are You Cooking Tonight? - 05/28/1210:41 PM
Chicken looks great. Do you ever cook beer can chickens? I'll pass on the asparagus for the obvious reasons. I just don't enjoy the flavor enough to tolerate the putrid smelling piss, no matter how it's prepared.
Re: What Are You Cooking Tonight? - 05/28/1210:50 PM
I just funked up the bathroom with my first asparagus-piss. I was drinking beer while grilling, so that is just the first of what will be several reeking piss contrails filling my house with asparagus fumes. It was worth it though. There's a certain percentage of the population that cannot smell the asparagus in their urine. I'm assuming this is the same portion of the population that thinks cilantro tastes like soap.
I haven't tried actual beer can chicken, but I did recently buy a stainless steel vertical chicken roaster, with a reservoir in the middle that you can fill with beer or whatever. I'll test it out soon. Do you find that it actually does add flavor/moisture to the bird when you cook it using the beer can technique?
Re: What Are You Cooking Tonight? - 05/28/1210:56 PM
I don't know if it matters if it's beer or water or whatever. Not too long ago I was cooking them on a Sunday and if you didn't know we have "Blue Laws" here and can't buy beer on Sunday. So I drank half the beer and topped it off with water and couldn't tell a difference in the chicken. Maybe it doesn't evaporate quite as fast but I doubt it. I guess that was like cooking a chicken with Coors Lite.
Re: What Are You Cooking Tonight? - 05/29/1209:58 AM
I've never done beer can, but I've had it. I couldn't get any of the beer notes, but it did leave them pretty darned juicy. Kind of idiot proofs the process, because chicken is so easy to mess up on the grill.
Re: What Are You Cooking Tonight? - 06/03/1210:07 AM
this multi grain one i get round the cornet. there is a real good Japanese baker there.
His competition is a guy who used to be his partner a block down. Spoiled for choice I tells ya. One of the girls he hired is so stupid she held up a dime to the bakers and asked "What are these worth again? I can't remember". But she seems to like me and they're cash only so I always go back.
Re: What Are You Cooking Tonight? - 06/03/1211:43 AM
Made a meaty Italian soup yesterday, along with a strawberry galette and vanilla ice cream. I think I've finally mastered homemade ice cream that doesn't become crystalized with ice as it freezes! Bring on the heat of summer!
Re: What Are You Cooking Tonight? - 06/03/1202:02 PM
So you're Gunkers left hand. I am not surprised that his psyche has finally fractured into unrepairable shards and he has assigned different fractions of it to different parts of his body.
Re: What Are You Cooking Tonight? - 06/03/1202:48 PM
Originally Posted By: frankie figgs
you should try to see if she likes you more with your dick inside her.
She's a brand i like (dot indian) but not super attractive. Thin and young though. I just cooked up some WW pasta with some bolognese. the spot near the bakers is owned by this bitter Chilean guy. His daughter works there. Her i'd fuck. she has a terrible attitude which does something for me.
Re: What Are You Cooking Tonight? - 06/03/1205:55 PM
Originally Posted By: cqd
I made a wicked burrito because Frank is a spic. Thanks Frank! It's quite good.
lol i recommend this to everyone else on here.
turkey patties were freezer burned to shit so patties on pita w thousand island jumped out of the window like ron browz career a few years ago,so i whipped out a kirkland pepperoni and grated cotija over it.
Re: What Are You Cooking Tonight? - 06/04/1208:24 PM
Originally Posted By: have2cit
So you're Gunkers left hand. I am not surprised that his psyche has finally fractured into unrepairable shards and he has assigned different fractions of it to different parts of his body.
Wow... seriously, dude? I don't do anal on the first date, so if you want to climb on my ass, you've got to get to know me first, k?
Gunker has his own two (gifted!) hands, and I have mine... along with a decent pair of 40DDs (not porn-star worthy, but they definitely get attention), red hair and arctic blue eyes that can see you coming from a mile away. Now play nice (don't diss my man) and who knows, we might actually become friends. ;p
Re: What Are You Cooking Tonight? - 06/05/1206:58 PM
made turkey pattie pita wraps.used kirkland marinara sauce with italian seasoning,red pepper flakes,and oily artichokes warmed in the pan together, then threw it in a pita and covered with parmesan.for the side dish i used the remaining oil from the artichokes to cook the green beans in a wok.
Re: What Are You Cooking Tonight? - 06/09/1207:03 PM
I had some fun grilling tonight. The other day, I bought a bunch of different meats to use the grill on. Then today I bought a bunch of different marinades to try.
I made 2 beef kebabs and 2 chicken. Marinated the chicken in some Lea & Perrins Chicken Marinade (lemony honey mustard I thing) and the beef in Delmonico's 1837 Marinade. Nailed the beef at medium, how I like it, chicken probably could used another minute or 2. Over a bed of yellow rice, that is too salty, won't use the same brand again. Dark out, so cell phone pics look like shit.
Tomorrow, boneless pork chops, in (Stubb's Pork Marinade), salad, potato salad and corn.
Re: What Are You Cooking Tonight? - 06/10/1211:17 AM
Nice new avatar, Frankie!
I've got two cheesecakes on the docket for today - a New York-style and a double-chocolate - for an upcoming party. Will also make a strawberry sauce and a salted caramel whiskey sauce as accompaniments.
Re: What Are You Cooking Tonight? - 06/10/1211:52 PM
oh and this afternoon i grilled shiskabobs that had tomatos,mushrooms,beef,and shrimp.it seemed the other guests werent feeling them medium rare(that family is pricks anyway)so i made the rest extra well done.no more complaints.fuckers.oh my aunt made the best ceviche ive ever had.fucking great.
Re: What Are You Cooking Tonight? - 06/11/1209:12 AM
My pork chops came out great. Stubbs Pork Marinade, bottle says lemon grass, ginger and soy. Good flavor, no need for any BBQ sauce on the plate. I don't know how ling I cooked them for. I pretty much went with this: Low heat, first time on each side, left them until I though they might be getting charred, since I had the flame so low, they were fine. Then, everytime I flipped em over, I basted them w/ marinade. When the marinade seemed to be drying up, I flipped them.
Re: What Are You Cooking Tonight? - 06/12/1209:18 PM
Gia that actually doesn't sound too bad. The broth is in a coffee cup right? No way it can contaminate your oatmeal?
Bananas are fast energy. Kind of a pain in the ass to keep around because they go bad so quickly but they do the trick. Try peeling your next one from the bottom, it is much easier.
Re: What Are You Cooking Tonight? - 06/20/1208:06 AM
4 fried eggs with home sausage, sprinkled with sea salt, fresh-twisted peppers, grated parmesan cheese, cheddar cheese powder and crunchy onions, with 3 Italian bread toasts (don't let that skillet grease go to waste) and Sweet Tea with ice.
And for the dessert, my freshly-made 100% honest fruit smoothy, with hip-hop inspired ingredients.
Re: What Are You Cooking Tonight? - 06/23/1203:24 PM
spaghetti with clam sauce and cotija.made my own clam sauce recipe since i didnt have all the ingredients on the can of clams.used white balsamic vinegar,butter,garlic powder,chopped red onions,sea salt,italian seasoning,corn starch,clam juice,and clams.
turned out great and i dont really like pasta seafood dishes.put it in your mouth.
Re: What Are You Cooking Tonight? - 07/06/1211:54 AM
I ate nothing but BBQ'ed ribs yesterday. Baby backs on the charcoal grill at 250degrees for 4 hours with a few chunks of both hickory and apple wood. They were great.
Re: What Are You Cooking Tonight? - 07/06/1204:11 PM
thanks for the heads up on the sauce. i am turning into a rib nut.
I just had a mainstay: bison enchilada in Ezekiel bread. the jack cheese was a nice touch. I got the rip off Neal Bros. salsa because it was at the hippie shop, but i really like the cheap ass Herdez salsa the best. I never see it around anymore though.
Re: What Are You Cooking Tonight? - 07/07/1209:00 AM
Originally Posted By: tattypatty
thanks for the heads up on the sauce. i am turning into a rib nut.
I just had a mainstay: bison enchilada in Ezekiel bread. the jack cheese was a nice touch. I got the rip off Neal Bros. salsa because it was at the hippie shop, but i really like the cheap ass Herdez salsa the best. I never see it around anymore though.
try your local hispanic market.especially for their salsa verde(green salsa).
Re: What Are You Cooking Tonight? - 07/07/1209:41 AM
Blues Hog makes a good BBQ sauce and all-purpose spice rub. I ordered a gallon of their sauce, but ended up throwing it out after a while. It was sent to me in a plastic gallon jug and after a few months it looked like the plastic on the inside of the jug was melting away into the sauce.
Re: What Are You Cooking Tonight? - 07/07/1210:48 AM
^^^ I would think any city with a good number of restaurants would have a large population of Hispanics. Here in Anchorage, the Hispanic market is attached to the business where all the restaurants buy their fresh tortillas.
Re: What Are You Cooking Tonight? - 07/08/1204:51 AM
I use a local brand. It's a little sweet for my tastes, most BBQ sauces are, so I add a little yellow mustard and soy sauce to it in order cut the sweetness.
Re: What Are You Cooking Tonight? - 07/08/1207:28 AM
Originally Posted By: J.B.
Salsa Verde Rocks. Get some, you won't regret it.
Indeed it does. Anytime I go out and eat Mexican, it's a tough toss-up between Enchiladas Verdes, and whatever the biggest burrito they happen to have on the menu is.
Re: What Are You Cooking Tonight? - 07/11/1206:24 PM
my very own lasagna.cooked the lasagna noodles last night.made the sauce this morning.blended diced tomatos and threw them in the pot.then i chopped white onions and red peppers.started warming what i had and added: salt,garlic powder,red pepper flakes,pepper,sangria(the alcoholic kind,not the soda),and italian seasoning.the sauce tastes great and reminds me of fillipis sauce but a lil darker.
cooked some beef with salt,a1 sauce,pepper,and garlic powder.then i assembled it with grated cotija and topped it off with parmesan.i was gonna add feta but my mom was being lazy and i dont have a costco card.oh well i can try that another time.
i really recommend you guys try the sauce.one of the best sauces ive tasted.not to toot my own horn flavorinas.
Re: What Are You Cooking Tonight? - 07/11/1208:12 PM
i wouldve but i want to be a chef so i need all the practice i can get.and i used a1 in place of worchestishire sauce since i didnt have any.i barely put two drops for two pounds of beef.just wanted an extra lil kick.it was hardly noticeable after it was cooked.
everytime i see estudio 2 on the spanish channel im amazed by all the hot whores with perfect tits.
Re: What Are You Cooking Tonight? - 07/11/1209:03 PM
^^^ Nice. I always thought a good drinking game would be to put on the Spanish channel and everyone has to drink whenever a woman wearing a sequined outfit comes onscreen.
Re: What Are You Cooking Tonight? - 07/12/1212:45 AM
I made an awesome and easy tomato soup yesterday. This recipe is easy enough that not even Alex Panzer could fuck it up. The ingredients should be available anywhere and everywhere:
Panzer-Proof Cream-of-Tomato Soup
Two cups of chicken stock One cup of heavy cream One stick of butter (see where this is going?) A fistfull of finely chopped-up fresh basil One teaspoon of sugar Two cans of diced tomatoes Three fresh tomatoes, diced
Heat that shit up at a low rolling boil for 20 minutes. Then puree with a hand blender until it's smoooove. Fat is where the mouthfeel lives, which is why the heavy cream and butter are your friends. Keep this in mind for future soups. The fresh basil makes it aromatic, the combination of fresh and canned tomatoes is key to a deep tomato flavor. (The sugar takes the "bite" off the canned tomatoes, but they do have a different basic flavor.) For an adventuresome variation, throw the fresh tomatoes under the broiler until the skins turn black and the flesh of the tomato gets saggy, peel and throw into the soup sans skins.
I know this soup is better in the autumn but dang it, yesterday I just had a yen. It was so good.
I will advise you young bucks, though, that a nice soup like this does make the ladies think you're a man of refined tastes, which makes them more amenable to letting you fuck them up the butt or piss in their mouths. Make sure the cans have been disposed out of sight, of course.
Re: What Are You Cooking Tonight? - 07/12/1211:51 AM
Originally Posted By: Rear Admiral
I made an awesome and easy tomato soup yesterday. This recipe is easy enough that not even Alex Panzer could fuck it up. The ingredients should be available anywhere and everywhere:
Panzer-Proof Cream-of-Tomato Soup
Two cups of chicken stock One cup of heavy cream One stick of butter (see where this is going?) A fistfull of finely chopped-up fresh basil One teaspoon of sugar Two cans of diced tomatoes Three fresh tomatoes, diced
Re: What Are You Cooking Tonight? - 07/12/1212:13 PM
Originally Posted By: Jigaloo
Originally Posted By: Rear Admiral
I made an awesome and easy tomato soup yesterday. This recipe is easy enough that not even Alex Panzer could fuck it up. The ingredients should be available anywhere and everywhere:
Panzer-Proof Cream-of-Tomato Soup
Two cups of chicken stock One cup of heavy cream One stick of butter (see where this is going?) A fistfull of finely chopped-up fresh basil One teaspoon of sugar Two cans of diced tomatoes Three fresh tomatoes, diced
You left out the pepperoni.
Nah, it could've been the Loco Cream-of-Tomato Soup, with bits of Nacho Cheese Doritos.
Re: What Are You Cooking Tonight? - 07/13/1201:48 AM
Starting a new job with a better schedule. I just don't like the way the paper hat fits. Plus it's hot and I just don't have much of an appetite. Here's my menu for like the last 2 weeks. Not planned that way, it's just worked out that way.
For breakfast I have a hamburger. Grilled a bunch on Monday.
Lunch: Watermelon A big bowl.
Dinner: deli ham sandwich.
Oh, plus 2 or 1 bottles of some 0 calorie gatoraidy shit.
Re: What Are You Cooking Tonight? - 07/15/1202:29 AM
I've travelled Russia pretty extensively, and the food there is quite wretched. I wonder what happened there? Was the food bad before the Communists, or did Communism ruin the Russians' palates?
Re: What Are You Cooking Tonight? - 07/15/1211:47 AM
Originally Posted By: PipeD
Do not let those immigrants take away your racism.
Not even close to a concern. If anything, they re- enforce it.
On the other hand, a Paki that runs a little mini mart in one of the nearby towns got robbed a month or so back by a guy with a sawed off scattergun. Paki grabbed the barrel and commenced to beating the guy about the head and shoulders with his free hand. I had mixed feelings. On the one hand, good for Paki. You'd never see that in a 7/11. The clerk would get fired. On the other, Paki probably learned how to disarm someone in an al-Quieda training facility.
Re: What Are You Cooking Tonight? - 07/15/1211:59 AM
Two of my three bosses share a birthday tomorrow, so I'll be knee-deep in cheesecake today - making a Lemon Supreme Cheesecake for one and a Double Chocolate Cheesecake (with homemade Salted Caramel Whiskey Sauce) for the other.
Re: What Are You Cooking Tonight? - 07/15/1207:21 PM
Refused to leave the house today, so no salmon. Grilled burgers. They were medium rare and fucking perfect. Van deKamp pork and beans from the fridge. A nice new bag from the Bongos. Life is good.
Re: What Are You Cooking Tonight? - 07/15/1208:04 PM
I made a terrific corn potage soup -- another cream soup, this time with corn, potatoes, and onions. Why all the cream soups? There's this Japanese whore I'm banging, and she thinks those soups are the bomb. So there you have it.
Re: What Are You Cooking Tonight? - 07/15/1210:59 PM
Figgs that was incredibly funny! More, please.
Not tonight but friday and saturday I cooked two 10 lb butts (not recommended...cook smaller butts) 5lbs of boiled peanuts & churned some Reese's peanut butter cup ice cream. A foodfest.
Re: What Are You Cooking Tonight? - 07/21/1207:55 AM
Steezo, you seem to be the cooking authority around here so I have a question. I was watching "Celebrity Cooking Challenge" or somesuch shit with the girl, and Coolio was all like, "This is called fowk steak, my mamma used to make it. It so tender you can eat it with a fowk". It looked like he just put some steaks in a beer-filled cake pan and put it in the oven. Gay-ass Guy Fieri and the rest of the judges were loving it.
Can you make a tender steak in the oven? I was just wondering and am too lazy to google it.
Re: What Are You Cooking Tonight? - 07/21/1204:36 PM
Just the line "Coolio says..." is enough to make me gtiggle.
It's almost like braising, no? Depends on temp and time, I guess. I'd love to hear some feedback from the Fake Interwebs Executive Chefs. Or as Desi would say "Exxxecutive Chef".
Re: What Are You Cooking Tonight? - 07/21/1205:21 PM
Round steak in some worst. sauce, a little water [or wine] salt pepper garlic if you like. Place in baking pan, cover tightly with foil and bake for a couple hours on low heat. 325 to 350. You can thicken the drippings for some gravy. Fawk tender . Serve with some mashed taters.
Re: What Are You Cooking Tonight? - 07/21/1207:07 PM
No idea WTF Coolio is talking about, but you can use the oven to finish off a good steak. Get a thick ribeye, season it up and sear it in a light oiled cast iron pan that's blazing hot. After you turn the steak for the first time, transfer it to a 400degree oven for maybe 6-8 minutes depending on the thickness if the steak. This is just off the top of my head, btw.
Re: What Are You Cooking Tonight? - 07/22/1206:50 AM
Originally Posted By: Steezo
No idea WTF Coolio is talking about, but you can use the oven to finish off a good steak. Get a thick ribeye, season it up and sear it in a light oiled cast iron pan that's blazing hot. After you turn the steak for the first time, transfer it to a 400degree oven for maybe 6-8 minutes depending on the thickness if the steak. This is just off the top of my head, btw.
That is the method I usually use, except I crank the oven to 500 (Alton Brown's advice). It's a pain in the ass though, and in a small apartment, shit gets smokey quick. I just wanted to try something different and if Coolio's mamma's Fowk Steak was good enough for Gay Fieri and the bunch, I figured it would suffice for the household.
Re: What Are You Cooking Tonight? - 07/22/1209:33 AM
The whole idea is to use a cheaper cut. This "moist" method makes it tender. I would never use a rib eye or tbone for this. Round steak is still relatively cheap.
Re: What Are You Cooking Tonight? - 07/22/1210:03 AM
There's a place near us called Chophouse '47 that cooks the best filet I've ever been served. (And I've eaten at Bern's in Tampa and more than a few other fine places). One night after a particularly good dinner and a generous tip the waiter got chatty on the way out and said all their filets were cooked in a skillet with butter only. I don't have the stones to try it with a filet but I want to.
Re: What Are You Cooking Tonight? - 07/22/1212:15 PM
Originally Posted By: Bornyo
There's a place near us called Chophouse '47 that cooks the best filet I've ever been served. (And I've eaten at Bern's in Tampa and more than a few other fine places). One night after a particularly good dinner and a generous tip the waiter got chatty on the way out and said all their filets were cooked in a skillet with butter only. I don't have the stones to try it with a filet but I want to.
Been there! Chophouse 47 is really good. As is Bern's.
Re: What Are You Cooking Tonight? - 07/22/1212:24 PM
I hope you tried their oyster shooters. If not, get them next time. A shotglass with a huge raw oyster, a dash of Grey Goose vodka and topped with cocktail sauce. To die for.
I think I know when you went there (when you visited western NC I'm betting). Let me know when you might get there again- I'd love to buy you one of those shooters.
Re: What Are You Cooking Tonight? - 07/22/1205:01 PM
Originally Posted By: Bornyo
I hope you tried their oyster shooters. If not, get them next time. A shotglass with a huge raw oyster, a dash of Grey Goose vodka and topped with cocktail sauce. To die for.
are you fucken serious?. that sounds phenomenal. Maybe add some tobasco and I'd eat/drink myself sick on that.
Re: What Are You Cooking Tonight? - 07/22/1206:32 PM
Originally Posted By: LouCypher
Originally Posted By: Bornyo
I hope you tried their oyster shooters. If not, get them next time. A shotglass with a huge raw oyster, a dash of Grey Goose vodka and topped with cocktail sauce. To die for.
are you fucken serious?. that sounds phenomenal. Maybe add some tobasco and I'd eat/drink myself sick on that.
Re: What Are You Cooking Tonight? - 07/23/1206:48 PM
made some sliders today on pretzel slider buns from costco.took two pounds ground beef and put the right mix of salt,pepper,and garlic powder to make them taste like medium rare black angus burgers.once they were almost done cooking i threw a slice of fresh mozzarella on top of each pattie and covered them so the cheese would melt just right.
cut some green olives and had two sliders with a1 sauce on them.so good it would make your mom wet.
Re: What Are You Cooking Tonight? - 07/24/1212:00 AM
yup,i recommend you guys pick some up at costco if you get a chance.who knows how long theyll keep them in stock.i hope theyre popular so they become a regular item.
Re: What Are You Cooking Tonight? - 07/28/1210:34 AM
Last-minute birthday celebration at work necessitated my whipping up a Graham Streusel Coffee Cake Thursday night. Making a Margarita Cheesecake this weekend for National Cheesecake Day on Monday. Crust is made from crushed pretzels, and the recipe actually calls for both tequila and triple sec!
Gunker did up some steaks with Chimichurri Sauce and Parmesan Risotto last night... total foodgasm!!
Re: What Are You Cooking Tonight? - 07/31/1202:31 PM
Fresh trout that I caught by mistake while fishing for red salmon. I threw it on the bank with the other fish and didn't even realize what it was until it came time to gut and clean everything.
I've been fishing so much, it feels like my right arm is going to fall off. At this point, I'm just catching fish to give away to people.
Re: What Are You Cooking Tonight? - 07/31/1204:56 PM
Originally Posted By: Steezo
At this point, I'm just catching fish to give away to people.
Hah that sounds like folks who grow zucchini or cucumbers...around here if you leave your car windows down in summer someone will sit a bag of vegetables in it.
Re: What Are You Cooking Tonight? - 07/31/1207:37 PM
No. It's the same here. Squash of various varieties are like weeds here. And let's face it, a body can only eat so much zucchini. And only give away so much.
Summers were crazy when my dad was alive. Always trying to pawn tomatoes off on me. I don't eat them, so off to the food bank they went.
Re: What Are You Cooking Tonight? - 08/04/1201:04 PM
Sheeeeeeet, garden fresh tomato, sliced thick, just a lil bit of salt and pepper is a fine afternoon snack, on a hot summer day. Of course NJ's soil is a huge bonus for tomato growing, just as NYC's water makes the baked goods (bread, bagels, pizza) there so damn good.
Maybe ya'll are used to under ripe, hot house grown and refrigerated tomatoes, which are truly horrible. I'll forgo tomatoes on sandwiches in the winter time around here rather than attempt to consume such trash. It is the equivalent of having a slice of runny, raw potato on your sandwich. Bleh.
Re: What Are You Cooking Tonight? - 08/13/1210:14 PM
Lately I've been eating the fuck out of grilled flank steak/feta/spinach pinwheels. I cook them medium-rare and eat them on a kaiser roll with ketchup & mayo like they're cheeseburgers. Only they're leaner and include a serving of healthy spinach. Plus most of the feta melts away on the grill, so they aren't too cheesy. The kaiser rolls had been around for about a week and looked like they were starting to grow penicillin, so I had to eat them sans bun tonight (Flying Dutchman style at In & Out Burger, I believe).
Tomorrow I'm supposed to cook a pig hindquarter on the grill. If it fits, I'll try to do it on my charcoal grill's rotisserie with a few chunks of hickory for smoke flavor.
Re: What Are You Cooking Tonight? - 08/14/1212:01 PM
Banana sounds really interesting. Maybe not as a catsup, but I'd bet mopping some on steaks or pork while grilling would be really good. I use Thai sweet chili sometimes.
There's a German deli across from Pike Market in Seattle that carries a curry ketchup. Tried it as a lark and it was great. I just make my own now with Hunts and add curry powder until it's right.
I haven't tried the pretzel rolls with a burger yet. Mostly ham sandwiches or just eating them plain. They're tasty as can be. Those fucking mad scientists at Costco. They're such a good Blue company.
Re: What Are You Cooking Tonight? - 08/17/1210:31 PM
made some more slider burgers on pretzel buns tonight.medium rare,salt,onion powder,pepper.steamed the provolone over it and it wrapped around when it melted creating a nice crunchy base of cheesieness.even came up with my own sauce which was two parts bobs big boy blue cheese and one part a1 sauce.
Re: What Are You Cooking Tonight? - 08/18/1201:43 PM
i feel kind of dumb,because i put some pretzel buns in the micor yesterday and this morning,and theyre so much better like that.oh well,at least i know for the next time i make some of the burgers.
Re: What Are You Cooking Tonight? - 08/18/1203:49 PM
They are better micro'd. Better than warmed in the oven. Just enough to get some warmth in them. I think sliced bread has been replaced as "the best thing since...". I still haven't had a burger on one. Tried to last week. Closed the lid and walked away for a few. Was standing at the kitchen sink and I see the neighbour heading over to to the front door. She went to answer it and I headed back out to deal with the burgers. Smoke and fire everywhere. Well, in the grill. That wwas what he was coming over to tell us. It was pretty impressive.
Re: What Are You Cooking Tonight? - 08/18/1206:07 PM
I picked up two petite sirloin steaks, with a beautiful fat marbling, for about twelve bucks. It rained biblically this morning, finally, so I busted out my charcoal and trusty smoker/grill. I grilled them with charcoal and pecan wood until medium well. Let the burn ban charcoal Nazi’s come get me. Had it with potatoes au gratin with smoked bacon bits and my favorite vegetable, a head of broccoli steamed with sea salt and roasted garlic.
Re: What Are You Cooking Tonight? - 08/18/1207:30 PM
Quote:
Had it with potatoes au gratin with smoked bacon bits...
Let me give you a shortcut recipe for potatoes au gratin without all the tedious slicing. I think the effort of slicing puts a lot of people off this fantastic dish. As for me, a few years ago I sliced the tip of my finger off on a mandoline.
Ingredients Potatoes Milk, half-and-half, or cream Grated Cheddar cheese Bacon bits Chopped green onion Salt Pepper Nutmeg
Obviously quantities depend on how many you're feeding. I only ever cook for one person, or possibly two on the days I'm trying to get some pussy.
Peel and quarter the potatoes. Boil them until they're fork-tender. Drain and dry the potatoes; let them sit and dry out (this is important). Now put 'em in the baking dish and kind of mung 'em up with a fork, not quite mashing them but roughly squashing and chopping to create lots of surface area. Season with salt, pepper, and a dash of nutmeg, and mix well. Mix in bacon bits, green onions, and half the cheese. Pour in milk, half-and-half, or cream to cover. (It's going to look like soup but don't worry.) Now cover with the remaining Cheddar, and perhaps dash some Parmesan on top if you have it.
Now bake for 30-45 minutes at 400° F, until the cheese has browned and crusted the way you want. That liquid will get soaked up completely by the potatoes (this is why you have to let the potatoes get dry), and leave you with a a delicious, albeit high-calorie side dish.
A 500ml baking dish will turn out two portions, a 1000ml dish four portions. If you're dining alone, don't worry, this refrigerates well and reheats fantastically.
Re: What Are You Cooking Tonight? - 08/18/1207:43 PM
I haven't tried the masturbators' club recipe, but I have duped the Red Lobster recipe for baking up at home. The final touch is brushing with parsely-garlic butter. And it is goooooood.
A time-saving tip is to find out where your local Indian/Pakistani community finds their cooking supplies. There you can buy a can of ghee, or clarified butter.
Re: What Are You Cooking Tonight? - 08/18/1208:01 PM
Originally Posted By: Rear Admiral
A time-saving tip is to find out where your local Indian/Pakistani community finds their cooking supplies. There you can buy a can of ghee, or clarified butter.
I tend to not use that stuff just because it doesn't quite taste the same as fresh, clarified butter. It has kind of a weird nutty flavor to me.
Re: What Are You Cooking Tonight? - 08/18/1208:10 PM
Yes, possibly true. I love cooking Indian so my palate may have shifted. Anyway, freshly-clarified butter is always going to be better; it's just not that much better to my taste.
Re: What Are You Cooking Tonight? - 08/18/1211:07 PM
Originally Posted By: Barry the Pirate
They are better micro'd. Better than warmed in the oven. Just enough to get some warmth in them. I think sliced bread has been replaced as "the best thing since...". I still haven't had a burger on one. Tried to last week. Closed the lid and walked away for a few. Was standing at the kitchen sink and I see the neighbour heading over to to the front door. She went to answer it and I headed back out to deal with the burgers. Smoke and fire everywhere. Well, in the grill. That wwas what he was coming over to tell us. It was pretty impressive.
yeah 20 seconds in the micro and its like an actual pretzel.
Re: What Are You Cooking Tonight? - 08/19/1206:26 AM
Originally Posted By: Steezo
Originally Posted By: Rear Admiral
A time-saving tip is to find out where your local Indian/Pakistani community finds their cooking supplies. There you can buy a can of ghee, or clarified butter.
I tend to not use that stuff just because it doesn't quite taste the same as fresh, clarified butter. It has kind of a weird nutty flavor to me.
I think anything that might be comparable to nut butter does not need to be in my pantry.
Re: What Are You Cooking Tonight? - 08/19/1201:12 PM
Originally Posted By: Rear Admiral
Quote:
Had it with potatoes au gratin with smoked bacon bits...
Let me give you a shortcut recipe for potatoes au gratin without all the tedious slicing. I think the effort of slicing puts a lot of people off this fantastic dish. As for me, a few years ago I sliced the tip of my finger off on a mandoline.
We just use a food processor to slice the potatoes. The russets are a little big to feed into all but the largest commercial versions. That's why we use red potatoes and we don't peel them. We just scrub the skins well with a little soap and a scrub pad.
Re: What Are You Cooking Tonight? - 08/19/1202:35 PM
Why would loggers burn what they want to sell?
Anyways. You were asking why a government agency, trying to prevent wildfires, would ban burning things outdoors? I see, here I thought you were playing who could ask the stupidest question.
Re: What Are You Cooking Tonight? - 08/19/1206:22 PM
No, it was just a simple question. It didn't say anywhere that I'd never heard of "government agency, trying to prevent wildfires, banning burning things outdoors".
We have burn bans pretty much every summer. I had just never heard of bans applying to a bbq or grill. If never having heard of that before in my area makes it a stupid question, I guess it's a stupid question. Sorry to have bothered you on this.
Re: What Are You Cooking Tonight? - 08/28/1205:43 PM
Jose Cuervo Especial Gold 1.75L (yeah I know it's cheap shit), 3 halfed then sliced limes, and an ice cold 12 pack of Lone Stars. We're talking tall boys.
Re: What Are You Cooking Tonight? - 08/28/1206:26 PM
just gonna warm up some fettucine and my sangria spaghetti sauce i made the other day.maybe indulge myself a little and add some salami and grated cotija.
Re: What Are You Cooking Tonight? - 08/29/1203:08 PM
I enjoyed the fuck out of them. I can mow through a shit-ton of those dirty little fuckers.
I was on the phone with a crony yesterday afternoon and mentioned it. Said I planned on eating myself into gout. He giggled so I kept the line.
@lou You've had flares? Not fun at all. I had them a few years ago. My doc is the Man on them. A little pink pill a day and I can shovel shellfish galore. Haven't had a problem since.
Re: What Are You Cooking Tonight? - 08/29/1203:16 PM
no I can eat whatever the fuck I want. i just know that those kind of foods are generally shit(bottom feeders) and I have my own personal issues eating them but much like any substance abuser I fucken cave every now and then and use scare tactics on myself to stay away.
Re: What Are You Cooking Tonight? - 08/29/1206:23 PM
I'm going low carb as much as possible. I put some chicken tenderloins on the grill after rubbing them down in olive oil, garlic, salt pepper and a bit of soy sauce. I fixed up a vegetable packet in alum. foil containing bell pepper, onion, carrot, celery and cabbage with some coarsely chopped garlic. Threw some hickory chips on the grill to smoke things up. Pretty damned good !
Re: What Are You Cooking Tonight? - 08/29/1207:56 PM
Originally Posted By: LouCypher
no I can eat whatever the fuck I want. i just know that those kind of foods are generally shit(bottom feeders) and I have my own personal issues eating them but much like any substance abuser I fucken cave every now and then and use scare tactics on myself to stay away.
I have no shame. I figure I'm a bottom feeder, so it's a food chain.
Re: What Are You Cooking Tonight? - 08/29/1208:27 PM
Only once in my life have I eaten all the boiled shrimp I wanted at a single sitting, and when it happened I didn't think it possible,
Boiled shrimp isn't all that bad for you anyway, it's all the sugars and other shit in the ketchup in the cocktail sauce that messes you up. Ketchup is not a vegetable.
Re: What Are You Cooking Tonight? - 08/30/1212:33 PM
Originally Posted By: Bornyo
Only once in my life have I eaten all the boiled shrimp I wanted at a single sitting, and when it happened I didn't think it possible,
Boiled shrimp isn't all that bad for you anyway, it's all the sugars and other shit in the ketchup in the cocktail sauce that messes you up. Ketchup is not a vegetable.
I didn't eat all I could, technically. But I was one miserable loagy couchlocked motherfucker.
Ketchup almost a derivative of a vegetable. Almost.
Re: What Are You Cooking Tonight? - 08/30/1208:26 PM
ghiradelli brownies from costco.they have these big ass chocolate chips in them.i had to drink some milk just after some spoonfuls of the batter.this is what pacino was talking about in devils advocate.
Re: What Are You Cooking Tonight? - 08/31/1210:48 AM
Brussel sprouts steamed with crushed garlic and pecorino romano. Roasted red potatoes with cippolini onions and whole garlic cloves left over from last night. So sweet! Some slow roasted chicken breast.
It turned out really tasty, too. The only change I made was to leave the skin on before browning the chicken. And instead of using a whole cut-up chicken, I just used 4 bone-in breasts.
Re: What Are You Cooking Tonight? - 09/01/1209:08 AM
Originally Posted By: Barry the Pirate
Not my cooking. Bottomless Shrimp at Red Lobster. I'm a little disappointed I didn't get gout, but I sure tried.
Did any colored folk beat the shit out of a waitress while you were there? Thats happened twice in my neck of the woods in the last year at the same goddamn red lobster. The last incident happened supposedly because the waitress was filling the water glasses too often. Makes sense.
Re: What Are You Cooking Tonight? - 09/07/1212:10 AM
Someone gave me some fresh silver salmon fillets and I blackened the fuck out of them. They were great. The secret ingredient was a stick of melted butter. Heating a cast iron skillet on my superhot gas grill works best for making blackened food.
Re: What Are You Cooking Tonight? - 09/07/1208:22 AM
theres this place down the street i ordered food from that wants a 9 or 10 percent gratuity in addition to the tip if you dine in.read on one of yahoo or yelp things about it.just by the asshole on the phone i know they dont even deserve the tip let alone the gratuity like the owner demands and will argue with customers about.the food wasnt even great either.you can make better tasting shit at home.
Re: What Are You Cooking Tonight? - 09/07/1206:55 PM
I recently tried some burger place on a pretty hot day.
Burger flip number two tried to play the stressed out asshole and messed my order up accordingly. So I waited, got two heaps of nonsense from burger flip number two due to his incompetence. If burger flip number one had not been a hot piece of ass, the whole place would have appeared so much more hopeless. So I left with two heaps of nonsense from incompetent burger flip number two, two thirds of a correct order and the reason why some people do porn.
A few days later, I tried my own organic version, which was cheaper and better, obviously. Most restaurant food is either too cheap or the rip-off is too big for it to be good, I guess. As if I waited for some chemo thing I did not fully order while getting shit from retardo. Leave this planet.
Re: What Are You Cooking Tonight? - 09/09/1211:29 AM
Budget fried rice; its plain fried rice ($2.50 for a pint) from the Chinese joint, mixed with sweet chili sauce and some Russian cold cuts chopped into pieces and mixed-in:
Re: What Are You Cooking Tonight? - 09/09/1203:16 PM
i think hes getting at the staff might have fun with your food before it gets to your table,since they might feel theyre owed a tip.hes not wrong in that though.people can be real pricks even when they dont deserve the tip in the first place.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 09/09/1203:17 PM
Shhhh. Don't deprive the staff of their fun at the cheapskate's expense.
Re: What Are You Cooking Tonight? - 09/11/1201:28 PM
Originally Posted By: frankie figgs
i think hes getting at the staff might have fun with your food before it gets to your table,since they might feel theyre owed a tip.hes not wrong in that though.people can be real pricks even when they dont deserve the tip in the first place.
I guess I just don't think there are that many sociopaths out there. And you'd have have to have a pretty perfect storm of getting the same waitress (in a fairly transient workforce) that actually remembers you.
It isn't my fault that resteraunts don't pay their people enough money. I might feel a little differently if the tip actually went to the server. In a plastic transaction, it's up to the resteraunt to give the cash to the server. I imagine they take at least 50% off the top before it even starts to trickle down to the server. It's a scam.
The kid stocking shelves at the grocery works hard. The kid at McDonalds does too. The guy digging ditches for a sprinkler company works hard. Who tips them?
And I'm sorry, I refuse to be extorted because of some urban myth of the gallons of spit that ends up on the steak of some non tipper. Truth be told, if we looked in the kitchen of any resteraunt, we'd never eat outside the house again.
Re: What Are You Cooking Tonight? - 09/11/1203:22 PM
Not really. By it's very nature, the workforce in the food service industry (fast food to fine dining and everywhere in between) is pretty fluid. I'm not talking executive chefs or the wine guy (blanking on the title)...the "professionals". But the bus people, the servers...the ones on the lower end of the pay scale, aren't doing it as a career.
I get that the attitude pisses people off, but that isn't my intention. My biggest problem is the fact that it's gone from a voluntary thing to reward above and beyond service into a compulsory thing that you'd better do or you'll get spit in your food. But no one ever calls out the sociopath that would contaminate your food over $10. I'm sorry, but that's fucked up. And it's even more fucked up that people excuse it.
Re: What Are You Cooking Tonight? - 09/11/1206:26 PM
gods keeping a watch on them.theyll get theirs.
karma aside,i made black bean chipotle patties with mexican cheese medley,cotija,and jalapenos.turned out much better than i was expecting.i kind of wanted to put hot sauce on it but thought id do my digestive track a favor and not.
Re: What Are You Cooking Tonight? - 09/11/1207:21 PM
I've never understood turkey bacon. Isn't the good part of genuine bacon the fat? Although, I understand that real bacon is now something like $4.00 a pound while turkey bacon can be found for fifty cents a pound. (Yes, Alex, you got rooked.)
Re: What Are You Cooking Tonight? - 09/11/1207:36 PM
I use it all the time because I love breakfast sandwiches, but I don't feel like it's healthy to eat the real stuff every day. I'll toast a whole wheat bagel and build a sandwich starting with microwaved turkey bacon, a folded layer of egg beaters on top of that and then a slice of reduced fat cheddar.
Re: What Are You Cooking Tonight? - 09/11/1208:22 PM
I bought a prime ribeye steak at Costco today that was so well marbled it looked like Kobe beef. $16.00/lb. I'm cooking it tomorrow.
I also picked up a package of the Costco pretzel buns that were recommended here and loved them. I think I ate 3 or 4 of them without any butter or other topping.
Re: What Are You Cooking Tonight? - 09/11/1209:49 PM
I'm not a ribeye fan, to be frank, because of that "Missouri River" of fat. I can't eat it. I like my bacon extra crispy, where the fat has been cooked down to a nice savory crunch like pork cracklins. My preferred cut is a nice filet mignon, which runs about $20 a pound but is oh so worth it. When I was a kid we couldn't afford it (chuck steaks were a rare treat, and involved a lot of chewing) but once I got into a good job where we charged the meal to the client, I discovered what all the fuss is about. God damn, that's good meat.
I've not seen the Missouri River. Been all over the Cumberland and Mississippi Rivers, but never the Missouri. Presumably it's wide.
Re: What Are You Cooking Tonight? - 09/12/1205:07 AM
Originally Posted By: frankie figgs
turkey bacon is actually a pretty acceptable substitute for the real stuff.same with soy chorizo.panzer do you like chorizo?
admiral i can read a sense of intimidation of his jew powers in panzers post.almost as if someone out thrifted him.
I don't like chorizo. But I did make Russian turkey bacon sandwich an hour ago, with Perepelinated/Perepelini Egg (Quail Egg) mayonase and some Borodini (Borodinksy) bread:
Re: What Are You Cooking Tonight? - 09/13/1206:23 PM
No, a nectarine baked for "several minutes" will soften up quite a bit, and get gooey and succulent. The cinnamon adds a nice spicy tang to complement the sweetness of the nectarine.
I can't get over how revolting that turkey bacon looks in the photo Alex posted. When did they start selling turkey bacon, anyway? I don't believe I've ever actually laid eyes on any, and going by the photos I'm kind of glad.
Re: What Are You Cooking Tonight? - 09/13/1206:39 PM
One time a told an orthodox Jew I could never join his religion, because I couldn't give up bacon. He said he eats bacon, turkey bacon. I looked at him and said, "That's like saying you aren't a virgin, because a chick gave you a handjob." He put his head down and walked away.
Re: What Are You Cooking Tonight? - 09/13/1207:19 PM
I was going to say the same thing about pansies bacon, but figure it's made out of processed beats so it probably is pre-cooked and can be eaten "raw".
I guess a jew thinks turkey bacon is okay since he's *cough* never tasted the real thing.
Re: What Are You Cooking Tonight? - 09/14/1209:08 AM
Originally Posted By: Rear Admiral
No, a nectarine baked for "several minutes" will soften up quite a bit, and get gooey and succulent. The cinnamon adds a nice spicy tang to complement the sweetness of the nectarine.
What he said... it really enhances the sweetness and flavor. I love doing this to a nectarine that isn't soft enough to eat as is. Peaches too.
Re: What Are You Cooking Tonight? - 09/14/1209:10 AM
The truth is turkey bacon isn't any healthier than regular bacon. Often times it's much higher in sodium and other additives to get it to taste like regular bacon. You're better off just eating the piggy. Most of these supposed "healthy" alternatives are actually worse. Read and compare your labels.
Re: What Are You Cooking Tonight? - 09/14/1207:10 PM
nice^.
cooked some salmon fillets in canola/olive oil,sangria,and red wine vinegar.spices used were salt,garlic powder,italian seasoning,and pepper.turned out nice.
Re: What Are You Cooking Tonight? - 09/14/1208:16 PM
BBQ'ed or grill-roasted tri-tips on the charcoal grill with a handful of oak chips for smoke. They took about a half an hour to cook, turning every 4-5 minutes. I basted them with a mix of olive oil, red wine vinegar and crushed garlic every time they were turned. They turned out super juicy and really tasty. Plus choice tri-tips are only $6.99/lb, so it's one of the cheaper cuts of beef you can grill.
Re: What Are You Cooking Tonight? - 09/14/1208:25 PM
Oh fuck no. The bigger one on the left was about 2lbs before cooking and the smaller one was about 1.5lbs. I cooked them yesterday and ate the smaller one over 2 days and gave the bigger one away to family. They were packaged together, so it was either cook them both or freeze one for later. I'm about to start up a diet again until Thanksgiving, so this week is a bit of a last hurrah for steaks/roasts.
Re: What Are You Cooking Tonight? - 09/14/1209:05 PM
What is your weight?
I'm 5'10" 190pd with 8%-12% body fat depending on how much alcohol I drink that week. I've spent most my adult life doing lots of weight lifting running boxing and shit ( my best is 440 bench 500 pound squat and 550 deadlift 16 years ago) I've run half marathons.... and now in my early forties realized that HIT training is best... and don't spend anywhere near that time in the gym. I used to be obsessive about proteins carbs and fat ext(used to eat that steak or its equivalent several times a day everyday) now I just eat to satiate myself..
Re: What Are You Cooking Tonight? - 09/14/1210:26 PM
Additionally, I need to eat around 3,000 calories a day just to maintain my weight. The key for me to lose weight is to not drink. I can easily down a fifth of booze in a day, and that's around 1,700 calories. It's impossible to lose weight when you're doing that.
I have a friend who's a personal trainer and I think his motto is something about fitness being 80% diet, 20% exercise. The only food I've consumed in the past 36 hours is the smaller piece of that meat and a baked potato, stretched over several meals. And now I'm drinking bacardi.
Re: What Are You Cooking Tonight? - 09/15/1206:09 PM
I just ruined maybe $100 worth of king crab legs thanks to Zatarain's Crab Boil Bag being possibly the saltiest substance on Earth. I had a lot of crab to cook and I used twice as much water, too. And I didn't add any of the extra salt that the packaging called for.
I sampled one of the legs and my tongue is still burning an hour later even though I've had 4 glasses of water. I'm soaking the rest of the legs in cold water to hopefully draw out some of the salt. This will probably end up being the first time in my life that I write a company to complain about a product.
Re: What Are You Cooking Tonight? - 09/15/1206:44 PM
I had one of the Zaratain's rice products that come in a box, and I completely agree about the amount of salt. After that, I'd would never buy one of their products again. Sorry about the crab legs.
Re: What Are You Cooking Tonight? - 09/15/1206:56 PM
I was supposed to bring them to a party later, but oh well. Luckily I tasted them before I cooked the whole case. Crab is fucking $18.50/lb. I'm saving the rest of the case for a Halloween party.
Re: What Are You Cooking Tonight? - 09/21/1211:00 PM
I got a fistfull of fresh cilantro, which is hard to get out here.
Dinner tonight is a boneless, skin-on roasted chicken breast (salt and pepper, baby) accompanied by a diced red potato fried in butter, tossed in with a fresh clove of crushed garlic, cumin, cilantro and lemon zest. A little prepared salad from the local grocery store, dribble on some feta from a jar, and it's a heavenly little $5.00 meal for one.
What I cook could be done with a toaster oven and a single-burner stove. There is no reason that single guys, even broke-ass single guys, can't cook for themselves and eat better than a slice of pizza on a paper plate.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 09/21/1211:10 PM
Admiral I agree with you, but you know as well as I do that no amount of hectoring is going to shake the lazy from their ruts. And, from my perspective, that's all part of the good Darwin's plan.
Re: What Are You Cooking Tonight? - 09/22/1207:06 AM
Originally Posted By: Rear Admiral
I got a fistfull of fresh cilantro, which is hard to get out here.
Dinner tonight is a boneless, skin-on roasted chicken breast (salt and pepper, baby) accompanied by a diced red potato fried in butter, tossed in with a fresh clove of crushed garlic, cumin, cilantro and lemon zest. A little prepared salad from the local grocery store, dribble on some feta from a jar, and it's a heavenly little $5.00 meal for one.
What I cook could be done with a toaster oven and a single-burner stove. There is no reason that single guys, even broke-ass single guys, can't cook for themselves and eat better than a slice of pizza on a paper plate.
Damn dude... I'm going to have to try that tater routine sometime - sounds really good!!
I always seem to get the best deals on Safeway's Rancher's Reserve meats, so I stock up when I can and load everything into Gunker's freezer - it's then up to him to decide what to cook. Yesterday, it was Dixie Collard Greens, Caldo Xochitl (Avocado Soup), Chicken Fried Steak with Milk Gravy and Mashed Potatoes. Enough for a week's worth of good eatin'! I'm a happy, spoiled girl...
Re: What Are You Cooking Tonight? - 09/22/1207:21 AM
A skillet full of fried potato and an aromatic vegetable (or two, or three) is God's perfect food. Diced potato, diced onion, crushed garlic, a bell pepper, a dash of crushed red pepper flakes and some salt... Fry that bitch up in some butter until the potato crusts up, give 'em a squash and flip so you get a crust on both sides. Then the lemon zest, a little juice, and some fresh cilantro or oregano.
Greek diners are best place to find this. My apartment is second.
Re: What Are You Cooking Tonight? - 09/22/1207:30 AM
Originally Posted By: Rear Admiral
A skillet full of fried potato and an aromatic vegetable (or two, or three) is God's perfect food. Diced potato, diced onion, crushed garlic, a bell pepper, a dash of crushed red pepper flakes and some salt... Fry that bitch up in some butter until the potato crusts up, give 'em a squash and flip so you get a crust on both sides. Then the lemon zest, a little juice, and some fresh cilantro or oregano.
Greek diners are best place to find this. My apartment is second.
Best tater recipe I've found to date is this one: http://whatsgabycooking.com/parmesan-roasted-potatoes/ Fiendishly easy, and I double-batch it every time I make them because they're so freaking tasty, I have them with nearly every meal!! (I add extra tablespoons of hot smoked paprika - sooo good!!)
Re: What Are You Cooking Tonight? - 09/22/1212:55 PM
Originally Posted By: Generizer
I lightly grilled oyster mushrooms and drizzled with a sweet and salty balsamic reduction.
Gen that looks delicious....love mushrooms and can eat that as a meal alone. Also eat a pot of onions alone as meal with reduced balsamic vinegar, salt, pepper, and lil evoo.
Re: What Are You Cooking Tonight? - 09/22/1212:58 PM
Panzer, what the hell is that gross stuff in the squeezy container?, I hate mayonnaise, and anything that may come from a container like that. *shudders*
Re: What Are You Cooking Tonight? - 09/22/1202:39 PM
Originally Posted By: RenfieldGyps
Panzer, what the hell is that gross stuff in the squeezy container?, I hate mayonnaise, and anything that may come from a container like that. *shudders*
Re: What Are You Cooking Tonight? - 09/22/1205:23 PM
Originally Posted By: Barry the Pirate
@Panzer 100 rectal thermometers? From China? I won't buy screens from the fucking Chinese.
Yeah. Only like $0.37 each. When I got them I thought that they are broken and that the mercury had leaked-out, but then I figured that you gotta look at them at certain angle to see the filament degree. Rectal thermometers frequently sell for $10-$15 on the bay.
Re: What Are You Cooking Tonight? - 09/22/1210:36 PM
More chicken breasts:
Marinade of soy sauce, brown sugar, garlic, ground cumin, ground coriander, cayenne, turmeric, lemon juice and olive oil. Broiled up in the ol' toaster oven and served in a nice buttered, toasted baguette, garnished with thinly-sliced red onion, a little mayo and the fresh cilantro from yesterday. A very delicious sandwich.
Some of you may recognize the ingredients from yesterday, where I put much of the same stuff (cumin, garlic, lemon) on my taters.
Re: What Are You Cooking Tonight? - 09/22/1210:56 PM
Rear Admiral,
After directing Gia to Chef Tomm's site to learn knife skills, I decided to poke around a bit myself since I haven't visited there in a while. How do you like his karpoozi summer salad? http://www.cheftomm.com/cbs-5-bay-sunday-summer-salad/
Re: What Are You Cooking Tonight? - 09/23/1207:14 AM
RA's point in his last couple of posts seems to be about how it's pretty easy to cook simple food using simple seasoning and a toaster oven or a frying pan. He's 100% correct, too. I don't know if it's because we're both Greek or what, but I was always taught the importance of home cooked food. Ya gotta eat 3 times a day and you can almost always do a better job at home than if someone else does the cooking.
It amazes me when I make something for a girl and she asks me how I know how to cook. It amazes me more that people DON'T know how to do it. And I'm by no means an expert at cooking. I just decided a while back that I don't want to live on mostly fast food or pre-prepared shit. I make an exception for pizza though. My pizza is better than anything I can buy locally, but it requires quite a bit of effort and time.
Re: What Are You Cooking Tonight? - 09/23/1207:59 AM
Quote:
RA's point in his last couple of posts seems to be about how it's pretty easy to cook simple food using simple seasoning and a toaster oven or a frying pan.
Yes. A man can live quite well with a saute pan, a cast-iron skillet (or cast-iron dutch oven doing double duty, but I recommend a good skillet), a single burner and a little toaster oven. Add a little microwave for leftovers and cooking rice. I got the idea from Robert Cray's I Guess I Showed Her 25 years ago. Then I lived it:
Quote:
My pizza is better than anything I can buy locally, but it requires quite a bit of effort and time.
Have you ever cooked up a skillet pizza? 'Cause a man with just a single burner and a good skillet can make a great pizza even with no oven. Talk about wowing the bitches...
Re: What Are You Cooking Tonight? - 09/23/1208:04 AM
Yeah, cooking comes pretty naturally, really. Just don't turn that burner up to high, and you're pretty much well on your way to making something decent. For me, it's more about not rushing through it.
Re: What Are You Cooking Tonight? - 09/23/1208:07 AM
"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend.
Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers.
Re: What Are You Cooking Tonight? - 09/23/1208:30 AM
Robert Cray is awesome. Or, he used to be. Honestly, I'm out of touch with what he's up to these days. But when he came to Anchorage about 20 years ago, he put on one of the best shows I've ever seen. This hugely boobed girl jumping up and down enthusiastically in the front row seemed to agree whole-boobedly...
However... This dipshit in front of me got WAY, WAY drunk before the show even started and began doing this hilarious thing where he'd stand up, pinch all his finger tips together, raise his arms and alternate pushing them both out to either side. While doing this, he was shouting, "I ludddd yoooooo RObert!!!!! I luddddd youoouououou!!!!" at the top of his lungs. This went on for the first couple of songs.
Then this guy a couple of seats to his left.... gathered himself, comically wiped his face down twice with both hands and pounced on the shouty/pinchy-fingered guy and just started throttling his throat hard into the floor. All of us in the immediate area started applauding loudly, but then security came and removed them both from the theater. Five minutes later, the guy who did the choking of the loud guy was let back in and received high-fives from all of us. The other guy was never let back in. It was fucking great.
Back to pizza.. I've never tried baking one on a skillet, but that's only because I learned to calibrate my oven to overheat by quite a bit. I made it go +35° over the maximum of 550°, but I must have an extra-hot oven because it heats up to about 650°, which is fucking great for baking a 4-minute pizza. I bake mine on a nice pizza stone, but I'm kind of curious about this new baking steel that I recently read about: http://slice.seriouseats.com/archives/2012/08/early-word-on-baking-steel-it-works.html
Re: What Are You Cooking Tonight? - 09/23/1208:58 AM
It's $72, but it's 1/4" food-grade stainless steel and weighs about 30lbs, so it has a lot of mass to store heat energy and transfer it to the pizza. High heat + a cooking surface with plenty of mass = lots of oven spring for the dough.
I'm with you on the merits of Lodge cast iron products though. I have a really well seasoned 10" Lodge skillet that has almost reached the level of being a non-stick cooking surface. It's not quite as good as the shiny-smooth cast iron skillet that was stolen from my dying grandmother by one of the bitches "taking care" of her, but it's still quite good.
I also have a nice 12" square Lodge griddle that I use when I make blackened salmon, but I left it outside and it rusted. It was covered under my grill, but I guess the ambient humidity was still high enough to cause it to rust. I need to get some steel wool, scrape off all the rust and re-season it. Cooking on a rusty surface is bad for you, right? Or does it just give you an boost of extra iron? They sometimes recommend that people with anemia cook their food on cast iron skillets because it can greatly boost one's iron intake.
Re: What Are You Cooking Tonight? - 09/23/1209:08 AM
Originally Posted By: Rear Admiral
"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend.
Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers.
Oh, exceptions are made, it's just that everyone I know that claim that they "can't cook" always make the fundamental mistake of thinking that higher-heat=quicker food. Which it does, but it also tends to burn and ruin it.
Re: What Are You Cooking Tonight? - 09/23/1209:28 AM
Umm.... I'm pretty sure the oven itself overall weighs about that much, if not more. So that is quite a bit of thermal mass. The baking steel is just a cooking surface that you place on one of the oven racks to preheat and cook. I see no danger in doing this, but I'm curious to hear why you think it might be unsafe.
But now I'm gonna go get my morning coffee from a bikini barista.
Re: What Are You Cooking Tonight? - 09/23/1210:47 AM
My grandma gave me her skillet before she died. My God, the fried chicken that came out of that thing...
When I first got it from her you could scramble eggs with no butter but I guess I've overwashed it somewhat since. I only use olive oil in it now and no soap to clean it. I don't think it has any name on it, just a number stamped in the bottom.
Re: What Are You Cooking Tonight? - 09/23/1210:58 AM
I've never used any soap to clean my Lodge skillet. I scrape up any stuck food with a flat spatula, then scrub it with a wet, plastic pot scrubber and rinse it out. After that, I coat the inside with Crisco and put it on a burner until it just starts to smoke, then turn off the burner. I'll come back 10 minutes later and wipe out the excess Crisco and it'll be good to go for the next round of cooking. The point of cleaning it this way is to let the Crisco carbonize and coat the cooking surface a little bit more each time.
Our grandma's skillets were so good because they've been cooked on & cleaned this way for 50 years or so. Also, the older skillets had a smoother cooking surface to begin with. The new Lodge skillets are sandblasted or something during the manufacturing process and that gives them a rough, slightly pebbly cooking surface when you first get one.
Re: What Are You Cooking Tonight? - 09/23/1211:19 AM
Pics and I'm getting scalding espresso thrown in my face. They don't allow that shit. Plus there's a video camera aimed directly at the drive-thru window to record any pervy guys who might touch themselves while the bikini babe is making their drink. There was guy up here who'd go from coffee shack to coffe shack, whipping out his ding-dong right after placing his order. Not sure if the cops ever nabbed him, but I haven't heard any recent stories about the dude.
Re: What Are You Cooking Tonight? - 09/23/1211:55 AM
Man, what the fuck is wrong with people? At our other location, we have ladies working in the gift shop. You know, normally dressed, not bikini-clad, and we still get a creep who whips it out from time to time, somehow under the impression that the employee is going to cover her mouth, widen her eyes, and drop to her knees. I just don't get the delusion.
Re: What Are You Cooking Tonight? - 09/23/1212:51 PM
It's not delusion as much as the hope for a shocked reaction. It's just weird exhibitionism.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 09/23/1201:01 PM
Originally Posted By: Rear Admiral
"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend.
Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers.
Re: What Are You Cooking Tonight? - 09/23/1209:55 PM
Quote:
The baking steel is just a cooking surface that you place on one of the oven racks to preheat and cook. I see no danger in doing this, but I'm curious to hear why you think it might be unsafe.
I think that weight would deform the wire racks inside the oven, and would also present an irresistible lure to people who would want to remove it while still hot.
Re: What Are You Cooking Tonight? - 09/23/1210:04 PM
I think I'm worried about the company you keep, if you are worried about "people" grabbing something out of your oven. I must say, I have a pretty close reign on who grabs what out of my oven. But that's just me.
Re: What Are You Cooking Tonight? - 09/26/1202:21 PM
5 pound Rib Roast Salt Pepper Coated in Flour Seared in Olive oil Onion Garlic Thyme Oregano Carrots Peas in Pod Chardonnay California 2010 Can Crushed Italian Tomatoes Cooked 4 hours at low
With Puntalette
two glasses of The Chardonnay 2010 drank while cooking
Re: What Are You Cooking Tonight? - 09/27/1203:14 PM
took out some ground beef to defrost for tomorrow.gonna make my pretzel sliders again.except this time im going to steam the provolone and sprinkle a lil cotija ontop.of course itll be topped off with my a1 sauce/bleu cheese mix.havent come up with a name for it yet.you guys should definitely try it though.
does heather just eat out/get take out for each meal?
Re: What Are You Cooking Tonight? - 09/29/1210:48 PM
I eated it all,... over some garbranzo beanz that I macrowaved with olive and crushed tomatoes. And now my face smells like rosemary, garlic, olive oil & lamb. Tastee freeeeeeeze. Snarf snarf snarf....
Re: What Are You Cooking Tonight? - 10/03/1211:25 PM
I've never really made chicken wings before so I tried a recipe where you coat them with salt, pepper and instant mashed potato mix and then bake them. Then you toss them in a glaze based on mostly peanut butter & red pepper jelly and bake them for 5 more minutes. I thought I'd post these pics just to show what a difference the flash can make when it comes to food pics. Without the flash, they look red like the pepper jelly. With the flash, they're colored mostly like the peanut butter in the glaze.
Re: What Are You Cooking Tonight? - 10/05/1207:36 AM
yesterday i made some interesting pita sammies.i took pita bread then put the breast of the cooked costco chicken on it,covered it with black olives,slapped a slice of provolone over it,threw them in the micro,and covered them with a spoonful or two of newmans light balsamic dressing.tasted way better than i couldve imagined.after i was done i made my mom some but i threw hers in the new toaster oven we got.
Re: What Are You Cooking Tonight? - 10/12/1210:31 PM
2x Spicy Russian Sausage gyros: I put some Wishbone Ranch sauce on the heated grill and smother the gyro bread on both sides with it, and grill the bread on both sides for brief amount of time. I then remove the gyro bread on a plate and throw some diced Odessa-style sausage from the Domino baza onto the grill and season it with garlic powder and with Southern Buffalo Prarie seasoning. I then begin to coat and throw around the grill the diced sausage pieces while making some noise with the tongs. I then threw some dice red onions and green peppers onto the grill with the sausage. I stir it with tongs here-and-there for some time and add some marinated red peppers into the mix. I also stir this for some time and then I add some Red Hot pepper sauce into the mix, and stir it some more here-and-there. Then I sprinkle a healthy dose of Sargento Chef Blends 6 Cheese Italian cheese blend (natural Mozzarella, smoked Provolone, Romano, Fontina, Asiago and Parmesan) on top of already spicy Russian Odessa-style sauce, spicy-caremelized red onions, tender-hot green peppers and sweet red peppers. Then I mix it all into a glob of food and pile it on top of greasy Ranch-infused gyro bread.
Re: What Are You Cooking Tonight? - 10/13/1212:43 AM
Originally Posted By: Doctor Boris
2x Spicy Russian Sausage gyros: I put some Wishbone Ranch sauce on the heated grill and smother the gyro bread on both sides with it, and grill the bread on both sides for brief amount of time. I then remove the gyro bread on a plate and throw some diced Odessa-style sausage from the Domino baza onto the grill and season it with garlic powder and with Southern Buffalo Prarie seasoning. I then begin to coat and throw around the grill the diced sausage pieces while making some noise with the tongs. I then threw some dice red onions and green peppers onto the grill with the sausage. I stir it with tongs here-and-there for some time and add some marinated red peppers into the mix. I also stir this for some time and then I add some Red Hot pepper sauce into the mix, and stir it some more here-and-there. Then I sprinkle a healthy dose of Sargento Chef Blends 6 Cheese Italian cheese blend (natural Mozzarella, smoked Provolone, Romano, Fontina, Asiago and Parmesan) on top of already spicy Russian Odessa-style sauce, spicy-caremelized red onions, tender-hot green peppers and sweet red peppers. Then I mix it all into a glob of food and pile it on top of greasy Ranch-infused gyro bread.
i was reading thinking man,panzer makes something that sounds appetizing for once and no pics.then you mention globbing it on top of a greasy ranch infused gyro and :X .other than the homo erotic picture you painted in my head,it does sound good.maybe minus the ranch though.
Re: What Are You Cooking Tonight? - 10/13/1204:25 AM
A real panty-dropper recipe: Chicken Kiev, just like mama used to make. (And no, Alex, there is no ketchup used in this recipe.)
Slice a pocket into the side of a boneless chicken breast (partially butterflying the breast, if you will), and fill it with a disc of garlic, tarragon, and parsley-infused chilled butter. That disc should represent about a quarter-stick of butter. Push it up in there good.
The key is to carefully dry the seam, then press together with a bit of egg wash. Dredge the breast in flour, back to the egg wash, and then into bread crumbs. Repeat the egg wash and bread crumbs to make sure the coating is thick. Then let the chicken breast rest uncovered on a plate in the fridge for at least two hours. During this time you're letting the seam seal up, which is critical to retaining the pocket full of butter.
Clean your kitchen up while the meat is setting in the fridge, dummy.
Heat up your oven to 350° F (190° C). In a small saute pan just big enough to accommodate the chicken breast, add half an inch of olive oil. Heat that oil up to just below the smoke point. (When you drop a bread crumb in and it sizzles you're in business.)
Now take your chicken out of the fridge and lay it carefully into the oil. What should happen is the oil will rise to cover the sides of the breast, but not enough to submerge the breast. What you're doing here is frying the crust and the egg wash in the seam in a race to get a hard seal before your butter liquefies. If all goes well, you can gently turn this over in six minutes or so, and cook for another four.
Have you got your oven heated to 350° F (190° C)? When the breadcrumb coating is browned all over, pop that chicken into the oven for a little finishing. Just plop it on the rack. About six to eight minutes in there will do. Finishing in the oven allows crust to crisp up (if you serve right away it gets soggy), and also ensures that the chicken meat will be thoroughly cooked. Nothing kills a good chicken dinner like undercooked meat.
Tonight's meal was accompanied by a fresh carrot-coriander soup (hey, there's that cilantro again), and mashed red potatoes. A little squeeze of lemon on the chicken when it came out of the oven finished the presentation.
When she cut into that chicken, and the butter came gushing out, I knew there was going to be some butt fucking on the dessert menu. And there was. Recipe for the carrot-coriander soup available upon request.
Re: What Are You Cooking Tonight? - 10/13/1207:45 AM
Originally Posted By: Rear Admiral
A real panty-dropper recipe: Chicken Kiev, just like mama used to make. (And no, Alex, there is no ketchup used in this recipe.)
Slice a pocket into the side of a boneless chicken breast (partially butterflying the breast, if you will), and fill it with a disc of garlic, tarragon, and parsley-infused chilled butter. That disc should represent about a quarter-stick of butter. Push it up in there good.
The key is to carefully dry the seam, then press together with a bit of egg wash. Dredge the breast in flour, back to the egg wash, and then into bread crumbs. Repeat the egg wash and bread crumbs to make sure the coating is thick. Then let the chicken breast rest uncovered on a plate in the fridge for at least two hours. During this time you're letting the seam seal up, which is critical to retaining the pocket full of butter.
Clean your kitchen up while the meat is setting in the fridge, dummy.
Heat up your oven to 350° F (190° C). In a small saute pan just big enough to accommodate the chicken breast, add half an inch of olive oil. Heat that oil up to just below the smoke point. (When you drop a bread crumb in and it sizzles you're in business.)
Now take your chicken out of the fridge and lay it carefully into the oil. What should happen is the oil will rise to cover the sides of the breast, but not enough to submerge the breast. What you're doing here is frying the crust and the egg wash in the seam in a race to get a hard seal before your butter liquefies. If all goes well, you can gently turn this over in six minutes or so, and cook for another four.
Have you got your oven heated to 350° F (190° C)? When the breadcrumb coating is browned all over, pop that chicken into the oven for a little finishing. Just plop it on the rack. About six to eight minutes in there will do. Finishing in the oven allows crust to crisp up (if you serve right away it gets soggy), and also ensures that the chicken meat will be thoroughly cooked. Nothing kills a good chicken dinner like undercooked meat.
Tonight's meal was accompanied by a fresh carrot-coriander soup (hey, there's that cilantro again), and mashed red potatoes. A little squeeze of lemon on the chicken when it came out of the oven finished the presentation.
When she cut into that chicken, and the butter came gushing out, I knew there was going to be some butt fucking on the dessert menu. And there was. Recipe for the carrot-coriander soup available upon request.
Re: What Are You Cooking Tonight? - 10/13/1212:31 PM
I hate cilantro. And I'm not part of the certain percentage of people whose taste buds are tuned to think it tastes like soap either. I just think when chefs use it, they always overuse it and it overpowers all the other flavors in a dish.
Re: What Are You Cooking Tonight? - 10/26/1211:45 PM
made some alfredo based noodle dish.lets call it pasta a la frankie.took some thin chuck beef steak,cut it into small yet hearty pieces, and put the usual suspects of spices.throw in a pan and cooked till it was just about done.then added the ingredients for alfredo sauce to the same pan and cooked it up with some cotija crumbles.threw that ontop of some noodles(that were cooking while all that was going on) and ouila!pasta a la frankie.also cooked two small pieces with no spices(most spices are toxic to poochs) for my poodles.they loved it.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 10/27/1205:24 AM
Re: What Are You Cooking Tonight? - 11/17/1209:49 AM
You niggas ready for thanksgiving? This year is going to the shit,turkey-wise. I have a new brine I'm trying with kosher salt, brown sugar, peppercorns, sage, rosemary, bay leaves, and orange peels. I'm beyond excited for this shit.
Re: What Are You Cooking Tonight? - 11/17/1205:10 PM
Originally Posted By: fartz
You niggas ready for thanksgiving? This year is going to the shit,turkey-wise. I have a new brine I'm trying with kosher salt, brown sugar, peppercorns, sage, rosemary, bay leaves, and orange peels. I'm beyond excited for this shit.
Re: What Are You Cooking Tonight? - 11/21/1201:31 PM
About to brine the turkey for tomorrow, then take it out before bed and let it air dry in the fridge so the skin will get crispy when I cook it tomorrow.
Re: What Are You Cooking Tonight? - 11/21/1202:57 PM
last night i made a tasty ass sammie.used the costco torta bread(which tastes like ciabatta),sliced it open and put mayo,sliced chicken breast,guacamole,sliced mushrooms,and topped it off with provolone before throwing it in the micro.best sammie ive had in awhile.
also chopped up some mushrooms and threw them in tomato basil bisque later on in the night.
Re: What Are You Cooking Tonight? - 11/21/1205:29 PM
Originally Posted By: Barry the Pirate
Nutella ain't cheap. WalMart has a store brand for about 1/3 less, but I've only seen it in Canada
That's disgusting. I just saw an ad picking up my mail today that Jif is now making a "hazelnut" spread knock off of Nutella. They should just stick to their shitty fake peanut butter.
Re: What Are You Cooking Tonight? - 11/21/1207:10 PM
Originally Posted By: Generizer
That's disgusting. I just saw an ad picking up my mail today that Jif is now making a "hazelnut" spread knock off of Nutella. They should just stick to their shitty fake peanut butter.
Hey Genny P, did you ever bake my apple pie recipe? I gotta make that this Thanksgiving and at Christmas.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/21/1207:28 PM
Re: What Are You Cooking Tonight? - 11/21/1209:57 PM
Omg omg made a pumpkin pie. Just took it out of the oven. Pic on my twitter. Decided to make my own crust. Was going pre-made as I was sure I'd fuck up my recipe from my vintage good housekeeping cookbook circa 1963, but yeah I rocked it.
Re: What Are You Cooking Tonight? - 11/21/1211:41 PM
Originally Posted By: gia jordan
Omg omg made a pumpkin pie. Just took it out of the oven. Pic on my twitter. Decided to make my own crust. Was going pre-made as I was sure I'd fuck up my recipe from my vintage good housekeeping cookbook circa 1963, but yeah I rocked it.
Re: What Are You Cooking Tonight? - 11/21/1211:55 PM
Originally Posted By: Rear Admiral
I found that "Armella", a hazelnut spread from Turkey, tastes better than Nutella and costs less too. The Jif product is therefore intriguing.
I think I seen that stuff at Key Food mart. It was some Nutella clone and it was made in Turkey for sure, but I did not noticed the brand name of it.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/22/1205:08 AM
Originally Posted By: J.B.
Me and a few other ex-Staten Islanders are heading back to cook for some of the Sandy victims. First year in a while I'm not having folks over.
Originally Posted By: Jerkules
Good Job JB.
Thanks, but like many well-intentioned efforts, it's been scrubbed due to squabbling over who was "in charge" and whose responsibility it was to fill up whose vehicle. And since the proposed, abbreviated mission would have left me having to deal with relatives back on the Island I'd just as soon run over with one of the said vehicles, Ima stay in Brooklyn swigging cider, watching football and catching up on some paperwork. Preferably in that order.
Re: What Are You Cooking Tonight? - 11/22/1208:00 AM
Originally Posted By: gia jordan
Omg omg made a pumpkin pie. Just took it out of the oven. Pic on my twitter. Decided to make my own crust. Was going pre-made as I was sure I'd fuck up my recipe from my vintage good housekeeping cookbook circa 1963, but yeah I rocked it.
Woohoo!! Well done! (Love those classic cookbooks!!)
It's just the two of us, so Gunker and I are splitting the cooking duties - he's doing the turkey and stuffing, I'm doing the taters, brussels sprouts and pecan pie. Yeah, it's a pretty typical Thanksgiving meal, but it works for us (and will last at least through the weekend). Happy Thanksgiving everyone!
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/22/1208:44 AM
Originally Posted By: Jerkules
They were Deomcrats, huh?
The ones who first conceived it, mostly yes. The ones who bungled the transport, mostly no.
Maybe they'll swap for Christmas. The Dems seem to have the logistics down, while the Republicans will want to give everyone coal. Given the state of Staten Island, coal might come in handy, and the Dems would be able to get it delivered. Everyone wins.
Re: What Are You Cooking Tonight? - 11/22/1210:02 AM
Originally Posted By: Bornyo
Originally Posted By: Generizer
That's disgusting. I just saw an ad picking up my mail today that Jif is now making a "hazelnut" spread knock off of Nutella. They should just stick to their shitty fake peanut butter.
Hey Genny P, did you ever bake my apple pie recipe? I gotta make that this Thanksgiving and at Christmas.
Yes I made it a while back when you gave it to me. It was really yummy. I may have had pie that I made once since then. Being a good girl.
Re: What Are You Cooking Tonight? - 11/22/1207:05 PM
Originally Posted By: gia jordan
Omg omg made a pumpkin pie. Just took it out of the oven. Pic on my twitter. Decided to make my own crust. Was going pre-made as I was sure I'd fuck up my recipe from my vintage good housekeeping cookbook circa 1963, but yeah I rocked it.
[knox]You used a cookbook from the year you were born?[/knox]
Re: What Are You Cooking Tonight? - 11/23/1204:45 AM
Originally Posted By: J.B.
Originally Posted By: J.B.
Me and a few other ex-Staten Islanders are heading back to cook for some of the Sandy victims. First year in a while I'm not having folks over.
Originally Posted By: Jerkules
Good Job JB.
Thanks, but like many well-intentioned efforts, it's been scrubbed due to squabbling over who was "in charge" and whose responsibility it was to fill up whose vehicle. And since the proposed, abbreviated mission would have left me having to deal with relatives back on the Island I'd just as soon run over with one of the said vehicles, Ima stay in Brooklyn swigging cider, watching football and catching up on some paperwork. Preferably in that order.
Maybe they'll figure it out by Christmas.
At least you didn't get them tickets to a Jets game. Lord knows they've suffered enough already.
Re: What Are You Cooking Tonight? - 11/23/1207:45 AM
I was locked into the 2 earlier games, but I was in and out during the Jets slaughter. I hope they get a personnel guy before they waste another draft.
Re: What Are You Cooking Tonight? - 11/25/1207:35 PM
did my usual noodle and sauce combo.only there was no ground beef so meatballs were a no go.but i threw the rustic looking costco sauce in the pan while the noodles cooked and added the usual;the usual being:salt,italian seasoning,cotija crumbles,sprinkled parm,and i added chopped pepperoncinis.i mostly used the smaller ones since theyre less spicy and more peppery,which is what i was going for.also instead of using 3/4 cup sangria i added a full cup.
Re: What Are You Cooking Tonight? - 11/25/1208:04 PM
Spaghetti alla puttanesca (literally "whore's style spaghetti" in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic.
i thought it sounded whoreish due to puta being in the word.i wish we had olives right now.green olives from costco only last about a week or so around here when we get them.
Re: What Are You Cooking Tonight? - 11/25/1208:50 PM
the stuff that comes in the tubs maybe?the land o lakes stuff is pretty good fat wise and sugar wise.i dont feel like walking downstairs but im sure its low in calories too.although the redi whip stuff they started carrying at costco tastes alot better.
I've used the whole milk/half-and-half trick with success, and there are many other great suggestions there. I have yet to go the yogurt route, but I hear it works very well, too. Hope this helps!
Re: What Are You Cooking Tonight? - 11/26/1212:09 AM
Plain yogurt might work. Thanks, Gunker's Girl, and Chowhound does have some great tips. I've used plain yogurt to substitute sour cream and it worked great.
Re: What Are You Cooking Tonight? - 11/26/1212:24 AM
Originally Posted By: gia jordan
Plain yogurt might work. Thanks, Gunker's Girl, and Chowhound does have some great tips. I've used plain yogurt to substitute sour cream and it worked great.
Yep, Gunker's done the yogurt-for-sour cream exchange quite a bit - I think he prefers it more often than not. Definitely a healthier way to go!
Re: What Are You Cooking Tonight? - 11/26/1211:17 AM
I've always used plain greek yogurt. Non-fat is fine too. It all depends on what you're planning to use the heavy whipping cream for though. Non-fat if baking will leave things dry, keep in mind.
Re: What Are You Cooking Tonight? - 11/26/1201:23 PM
Originally Posted By: ivorenginedriver
Do you eat salo, Alex? It's trayf of course, but isn't it a Ukrainian delicacy?
Yes, whenever it is available. I like it a bit salted. I vigorously rub the slice of black bread with a sliced garlic in half, and then put the salo on it.
Re: What Are You Cooking Tonight? - 11/26/1207:05 PM
I don't get the obsession with non-fat anyway. Human beings crave fat because it's an essential food group. Use the heavy cream, it's wonderful. French food is positively dripping with heavy fats -- paté, cream sauces, olive oil, butter. And they eat potatoes like there never will be another potato again. The difference is that French people don't eat so goddamn much of it.
Re: What Are You Cooking Tonight? - 11/27/1206:36 PM
Originally Posted By: backdoorman
Rib eye steak soup in the crock pot ! Fabulous !
I'd like that recipe. You have my email. I love the actual meat in a ribeye, naturally because of the marbling but would like to taste it with the fat rendered out somewhat.
Re: What Are You Cooking Tonight? - 11/28/1207:07 PM
This time I made it on the quick . Canned mixed vegs., tomato sauce, chopped onion , bell pepper, 3 cloves of garlic crushed, two small cubed ribeyes [I sliced a bit of the extra fat off] sea salt, pepper, a few dashes of worsterschire sauce, a drizzle of olive oil and just a smidge of curry powder [ not enough to overwhelm anything] I just finished the last bowl a few minutes ago. Very rich and beefy ! The curry brings out the tomato flavor well. I like tomato based soups better than just the beef broth based.
Update: Tonight I put some chicken tenderloins [strips] in the crock. Used a can of Campbells cream of chicken and a can of cream of mushroom. Salt , pepper, a bit of cilantro, poultry seasoning and a small amount of garlic powder over top of the chicken. Will serve it over noodles tomorrow evening.
Re: What Are You Cooking Tonight? - 11/28/1207:40 PM
Dude, I don't think we got as far as to discuss blood pressure when we had lunch, but adding any salt to a recipe with two cans of Campbell's "Cream of..." anything is probably overkill!
Re: What Are You Cooking Tonight? - 11/28/1207:54 PM
Use the cartons of soup or the chicken stock in a carton instead of canned soup. Regular grocery stores may have them. Trader Joe does and they're cheap.
Re: What Are You Cooking Tonight? - 11/28/1208:26 PM
Quote:
Use the cartons of soup or the chicken stock in a carton instead of canned soup. Regular grocery stores may have them. Trader Joe does and they're cheap.
It's more satisfying to make your own chicken stock, because you get to eat a Costco or supermarket rotisserie chicken first.
Yeah that's what I was referring to. And you're right RA. But the crock pot and canned soup is quick. My groc. store I shop regularly has those rotisserie chickens but they are a little much for me to keep. I do sometimes though. I really love a good fish stock and used to cook a lot of fish at home but have just about quit. Getting old and lazy I guess. [or lazier I should say].
Re: What Are You Cooking Tonight? - 12/04/1203:26 PM
Panzer, a lot of your meals remind me of the oddball snacks I'd get as a child flying from Anchorage to Copenhagen on the way to Greece. I can't remember the airline at the moment. No wait, it was Lufthansa.
Re: What Are You Cooking Tonight? - 12/04/1205:18 PM
homemade salmon fish sticks.defrosted a whole bag of salmon fillets from costco last night/today since we need to eat as much of the food we have before this weekends move.filled a bowl with vegetable or olive oil,salt,and pepper.another bowl with panko bread crumbs and then went to work on them.theyre cooking right now as i type.ive never made fish sticks of my own before so itll be interesting to see how they turn out.gonna pluck some lemons from the tree when i go back down(figure i can jew all the ripe ones before we move).
Re: What Are You Cooking Tonight? - 12/04/1208:43 PM
Where you at Figgs? I would like to eat with you. I am cooking shitloads of chicken. I work all the goddamn time now so i gotta get these little meals in on the fly. It's getting a tad dull, but I need to get serious about what I shove in my pie hole working at a place with such heavy food and good beer.
Re: What Are You Cooking Tonight? - 12/05/1207:30 AM
im in southern california.bout to move a little more south this weekend.the salmon fish sticks were much different from normal fish sticks.kind of gamey would be a good way to describe them,but good and very filling.i didnt even have my third shake last night after eating.
Re: What Are You Cooking Tonight? - 12/07/1211:11 PM
almost all of them have been in shoe boxes for quite some time.just like the sneaker collection i used to have i got tired of seeing them on my wall all the time.ive got four of them in my book case though.and two downstairs on the dvd case as well as the one ive been working on.
Re: What Are You Cooking Tonight? - 12/07/1211:57 PM
it means like go to town on them.
the cool part is that the thing i got for my turntables(which is basically a bookcase sideways) came with these square holding cloth totes.so i have my car magazine,photo stuff,and random crap thrown in them.that means i dont have to pack that shit.just secure anything loose by stuffing old tshirts(no i dont mean the yellow stained kind,as my carpet can attest to).
gotta take sophie on a trailer though.:(i still havent taken her to get the oil leak fixed(havent been driving her either for a lil bit) so were gonna tow her down to have her worked on.at least shell be at the new house.i already have five or six boxes filled up.one huge one and the other ones are printer paper boxes.
Re: What Are You Cooking Tonight? - 12/08/1208:51 AM
Originally Posted By: frankie figgs
homemade salmon fish sticks.defrosted a whole bag of salmon fillets from costco last night/today since we need to eat as much of the food we have before this weekends move.filled a bowl with vegetable or olive oil,salt,and pepper.another bowl with panko bread crumbs and then went to work on them.theyre cooking right now as i type.ive never made fish sticks of my own before so itll be interesting to see how they turn out.gonna pluck some lemons from the tree when i go back down(figure i can jew all the ripe ones before we move).
Big diff between vegetable and olive oil frankie. Olive Oil is better used for flavor, where vegetable is better for multi-purpose, plus it seems like you were using this oil/salt/pepper mixture to provide adherence with your panko? That seems sort of counter-intuitive to me. If you need adherence with breading, whip up a couple of eggs and add a tablespoon of water. Fish in the eggs than in the Panko. Oil is the opposite of sticking. Unless you used the oil in the pan for frying, which is necessary, but then again if you used olive oil for frying, than you're wasting it.
Re: What Are You Cooking Tonight? - 12/08/1209:12 AM
i was just following the directions on the box.ive coated with eggs before when making onion rings last time.it can turn out too eggy some of the times.also about the oil i just couldnt remember which i used.its whatever the new stuff at costco is.but thanks though.
Re: What Are You Cooking Tonight? - 12/08/1210:00 AM
Originally Posted By: fartz
Big diff between vegetable and olive oil frankie. Olive Oil is better used for flavor, where vegetable is better for multi-purpose
I use extra-virgin olive oil for salads and marinades. I use light or extra light olive oil as vegetable oil for frying or anything else. The light stuff tastes like almost nothing.
Re: What Are You Cooking Tonight? - 12/08/1205:34 PM
listen to him ^^. He's Greek and knows from olives.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/08/1205:48 PM
For all the shit I give Steezo about his inability to vote sober, the man really does know his stuff when it comes to food. Listen to him while you can. :looking_at_the_panzers_and_figgs_of_the_board:
Re: What Are You Cooking Tonight? - 12/08/1207:04 PM
Originally Posted By: J.B.
For all the shit I give Steezo about his inability to vote sober, the man really does know his stuff when it comes to food. Listen to him while you can.
Re: What Are You Cooking Tonight? - 12/08/1207:16 PM
Touché, Barry. Touché.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/08/1207:17 PM
Originally Posted By: Steezo
Am I going somewhere?
I hope not, but the way those Narcanon pamphlets arrive in your mail, you never know.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/09/1206:28 PM
^^Also, there's this:
Originally Posted By: Steezo
That's weird, but I thought the same thing. I used to see that dude across the alley from me all the time when he was working there. I think I even waved to him one day. I'm a little tripped out about the whole thing. One day around the time he was working near me, I woke up with my garage door wide open and someone's half-burnt cigarette sitting on my kitchen counter. I guess his method for selecting people to kill at one point was to look for houses with attached garages, no kids and no dogs. Which is exactly what my house is like.
No idea if it was him in my house or WTF happened. But right after, I added a metal door with deadbolt that goes from the attached garage to my house. Also, I was across the street from that coffee stand the night the dude snatched that girl and I almost went there and it would've been around that time. It freaks me out because it might have prevented what happened. Or, maybe I could've been murdered as well.
Re: What Are You Cooking Tonight? - 12/30/1206:26 AM
Got a bread machine for christmas. I know, outdated, old news, sooooo 1994, but FUCK YOU!, I'm having a blast with this thing. I went out and bought all sort of shit you can put in a bread machine. bread Flour, whole wheat flour, rye flour, active yeast, vanilla/almond extract, vital wheat gluten, Molasses, etc. Made a mean pumpernickel loaf a few nights ago. Busted out some Honey wheat yesterday. This thing is fucking awesome.
Re: What Are You Cooking Tonight? - 12/30/1210:52 AM
my mom threw the cow head in the oven last night.she rubbed it down with crushed garlic,then threw some salt and pepper on it.maybe garlic powder also.im gonna help make the salsa verde today.then its taco time.
Re: What Are You Cooking Tonight? - 12/30/1212:29 PM
Originally Posted By: fartz
Got a bread machine for christmas. I know, outdated, old news, sooooo 1994, but FUCK YOU!, I'm having a blast with this thing. I went out and bought all sort of shit you can put in a bread machine. bread Flour, whole wheat flour, rye flour, active yeast, vanilla/almond extract, vital wheat gluten, Molasses, etc. Made a mean pumpernickel loaf a few nights ago. Busted out some Honey wheat yesterday. This thing is fucking awesome.
Best machine ever. There is nothing like a hot fresh loaf of bread and a stick o' butter. Maybe a project for tomorrow.
Re: What Are You Cooking Tonight? - 12/30/1212:38 PM
Or just make no-knead bread. It takes 5 minutes to mix up the ingredients, then it sits covered overnight. The next afternoon, you fold the dough a few times, let it sit a couple hours and then plop it into a preheated pot in the oven and cover it. The dough is so wet that it releases steam which makes the outside get super crispy. I use the ceramic insert from an old slow-cooker to cook mine in. It takes a little while to get used to dealing with a super wet dough, but it's worth it. The finished product tastes better than bread from a bakery.
Re: What Are You Cooking Tonight? - 12/31/1209:44 PM
i came up with a dish idea while making the salsa yesterday.im gonna take the bigger tomatillos(green tomatoes)cut them open,put mozzarella in them,and throw them in the oven.kind of like a chile relleno that isnt breaded,fried,or with chiles.i think they could turn out tasting since once the tomatillos are cooked they basically taste like salsa verde.
Re: What Are You Cooking Tonight? - 12/31/1211:00 PM
Steezo, the No-Knead Bread recipe works just as well with a cold dutch oven too. There's no need to start off with a preheated one, with the attendant safety issues. No-knead bread puts the bread-machine pablum to shame.
Get yerself a sourdough going and that loaf becomes the best on Earth.
Re: What Are You Cooking Tonight? - 01/01/1307:16 AM
Originally Posted By: Steezo
Or just make no-knead bread. It takes 5 minutes to mix up the ingredients, then it sits covered overnight. The next afternoon, you fold the dough a few times, let it sit a couple hours and then plop it into a preheated pot in the oven and cover it. The dough is so wet that it releases steam which makes the outside get super crispy. I use the ceramic insert from an old slow-cooker to cook mine in. It takes a little while to get used to dealing with a super wet dough, but it's worth it. The finished product tastes better than bread from a bakery.
Here:
Too messy and intensive. I like throwing shit in a pan, pressing a button, enjoying the smell for three hours, then indulging in bready goodness. Not shitting on your culinary advice, Steeze, but this bread machine thing is pure magic. I seriously think some magical food wizard used a time machine and brought this preposterous device back in time with him.
Just look at that warm, tasty, motherfucking slab of pumpernickel. this was made using actual ingredients from scratch. None of that "bread in a box-just add water" bullshit. I'm talking real motherfucking raw ingredients. Took me eight minutes and two button presses. Now try and explain that without using any references to witchcraft and wizardry, Mr. "I live in Alaska and cook awesome things".
Re: What Are You Cooking Tonight? - 01/01/1304:56 PM
Just cooked up a batch of Hoppin' John and Greens for the New Year. Damn it was good. The ham hock I threw in with the black-eyed peas wasn't enough meat so we cooked a pork tenderloin, too.
Re: What Are You Cooking Tonight? - 01/01/1305:26 PM
There's a great Hop n John sequence in Boardwalk Empire. There's also a shot of a New Jersey train car diner menu with Brunswick Stew listed on it. I was sure I'd found an anacronism, but online research suggests it's possible people were selling Brunswick Stew in coastal NJ in 1921. Man, I miss southern cooking.
Re: What Are You Cooking Tonight? - 01/01/1305:32 PM
Originally Posted By: Bornyo
Just cooked up a batch of Hoppin' John and Greens for the New Year. Damn it was good. The ham hock I threw in with the black-eyed peas wasn't enough meat so we cooked a pork tenderloin, too.
Be careful what you talk about, somebody here sees this they're going to try and join you for supper. Then you'll likely end the night having to scrape pieces of brain matter off the wall.
Re: What Are You Cooking Tonight? - 01/01/1305:41 PM
Originally Posted By: faceblaster
There's a great Hop n John sequence in Boardwalk Empire. There's also a shot of a New Jersey train car diner menu with Brunswick Stew listed on it. I was sure I'd found an anacronism, but online research suggests it's possible people were selling Brunswick Stew in coastal NJ in 1921. Man, I miss southern cooking.
There's nothing like Southern food. I don't know why, but I was up 'til about 1:30am this morning partying in our home and still got up at 5:30 this morning. Naturally no one else was up (or still up) so about 7am I started frying bacon and cooking grits. I scrambled a dozen eggs in a portion of the bacon grease. I'd have loved to make biscuits but I don't have the talent. That woke all the houseguests up in short order. I love a Southern breakfast. At least in my travels... wherever there's a Waffle House I can get a bowl of grits.
I can appreciate the Paula Dean style of "Southern", though we don't eat that way every day. To me Southern food is defined by cheap protein staples and vegetables. Doesn't have to have a stick of butter or pint of Crisco.
Re: What Are You Cooking Tonight? - 01/01/1305:53 PM
That's your loss buddy. They were probably up North and staffed by, ugh, Northerners. Come down South and try a Waffle House. The waitresses call you "honey" and it's okay to call them darlin' and pat 'em on the butt. And the breakfast food is to die for. Their "Burt's Chili" ain't bad either.
You just experienced two bad staffs, because they were yankees. You can't fuck up their menu-it's all comfort food.
Re: What Are You Cooking Tonight? - 01/01/1306:24 PM
They have a strict model for traffic count/volume. They can run a full restaurant with one cook and two, maybe three waitresses. If a location is getting overwhelmed they build another one.
I had a friend who took a job with their construction/architectural department years ago, and he had to visit random Waffle Houses and record the number of customers vs the number who used the restrooms. I guess they were deciding if they'd go to two-hole restrooms or not.
Re: What Are You Cooking Tonight? - 01/01/1306:27 PM
I've never been to a WH. I used to have a terribly negative opinion of Cracker Barrel due to eating there once for lunch about 12 years ago and it being disgusting. But I had breakfast there a few times in the last two years and that was excellent.
Re: What Are You Cooking Tonight? - 01/01/1306:43 PM
I'm not a big fan of Cracker Barrel, primarily due to the clientele and the wait. But their breakfast is solid. So are their chicken and dumplings. If you go again for lunch, try that.
Re: What Are You Cooking Tonight? - 01/01/1307:01 PM
North Carolina and I think the other was in Georgia. I never seen a Waffle House up here in god's country. I was at a Shoney's up here that was sub par compared to those in the Mid West.
My dick gets hard thinking about all you can eat breakfast buffets, like Shoney's. All you see up here are Sunday Brunch Buffets, but I don't need to spend $25 for eggs and pancakes, so some yuppie cunt can stuff her pie hole w/ crab legs.
EDIT: Yeah, I think Faceblaster hit it. Outside of Atlanta is the one I'm iffy about. The other one was in Nags Head/Kitty Hawk or some shit.
Re: What Are You Cooking Tonight? - 01/01/1308:25 PM
A wedding, Buckhead, and Stone Mountain. Traffic on the way back from Stone Mountain made us late for the wedding.
I had one of my best conversation ending moments at the party after the reception. We are drinking with all these former Jersey residents that moved to GA like 3 years before. They are going on and on about how great it is down there, and I got sick of it. "You guys are 0-3 vs us."
What are you talking about?
"You lost a Civil War and 2 World Series to Yankees, that don't seem so great to me."
And everyone left the room........
They hate it when you call it a prison colony too.
Re: What Are You Cooking Tonight? - 01/01/1308:43 PM
Wait, they moved from Jersey to Atlanta and you were giving them shit? Plus, they're still Yankees...why are you talking like they're southerners?
Next time you want to give them ATL shit, just call the perimeter "the ring around the congo" or ask them how that Buckhead redevelopment is working out for them.
Re: What Are You Cooking Tonight? - 01/01/1308:52 PM
Originally Posted By: Jigaloo
Is there any reason to visit Ohio other than a $4 hair cut? I think not.
Cleveland : Pere Ubu house and the ghetto parts of Euclid Ave. And some killer Jewish deli's and Polish joints. Cinci: chilli parlors and the Vernon Manor (unless they've torn it down by now)
Re: What Are You Cooking Tonight? - 01/01/1309:05 PM
Originally Posted By: faceblaster
Plus, they're still Yankees...why are you talking like they're southerners?
OOOH NOOOO. They were talking like their great grand pappy's served under Gen. Robert E. Lee, instead of moving to GA 3 years prior and living in development houses. That is what annoyed the fuck outta me.
Re: What Are You Cooking Tonight? - 01/01/1309:25 PM
What Yankees don't seem to understand is we took your jerbs. The mid-South, especially, seems to be gobbling up tons of foreign investment. I hardly recognize Nashville and Chattanooga these days. Well, that's a bit of a stretch, but they sure are more prosperous and bustling. Meanwhile, the Blue model cities of the Northeast and Upper Midwest look more and more like Escape from New York.
Re: What Are You Cooking Tonight? - 01/02/1306:10 AM
Originally Posted By: Rear Admiral
Waffle House and Cracker Barrel are amazing. Living overseas, I really miss them. Are there still Bob Evans restaurants?
This is why Kansas City is the crossroads of America. They have Waffle Houses, Cracker Barrels, and Bob Evans. None of which are as good as the burritos at Panchos.
(24 hour local chain Mexican restaurant with the best bang for your buck burritos you will find anywhere. Both breakfast burritos and regular burritos and they serve both 24 hours a day. Their burritos are about the size of a brick and cost no more than five dollars a piece. Carnitas burrito is filled with perfectly marinated and cooked pork, guacamole, and pico de gallo.)
Re: What Are You Cooking Tonight? - 01/02/1311:26 AM
Kansas City also has Gates and Sons, my fav BBQ sauce. And tons of hookers too. We get KC whores out here in LA all the time, seems like the farm system for Humaniplex hookers.
Re: What Are You Cooking Tonight? - 01/02/1312:04 PM
my familys coming over so my moms cooking the cows tongue and making more salsa verde.i hope she bought more tortillas for the rest of the cabeza.the kitchen smells like freshly chopped cilantro right now.tasty.
Re: What Are You Cooking Tonight? - 01/02/1301:25 PM
Originally Posted By: frankie figgs
i came up with a dish idea while making the salsa yesterday.im gonna take the bigger tomatillos(green tomatoes)cut them open,put mozzarella in them,and throw them in the oven.kind of like a chile relleno that isnt breaded,fried,or with chiles.i think they could turn out tasting since once the tomatillos are cooked they basically taste like salsa verde.
Congratulations Frankie. You invented this new food called Oven Fried Green Tomatoes.
Re: What Are You Cooking Tonight? - 01/02/1303:22 PM
They weren't green and had too much breading, but the bar down the street had some good fried tomatoes, topped w/ prosciutto, fresh mozzarella and roasted peppers.
Re: What Are You Cooking Tonight? - 01/05/1309:26 AM
Originally Posted By: the unknown pervert
Originally Posted By: Rear Admiral
Waffle House and Cracker Barrel are amazing. Living overseas, I really miss them. Are there still Bob Evans restaurants?
This is why Kansas City is the crossroads of America. They have Waffle Houses, Cracker Barrels, and Bob Evans. None of which are as good as the burritos at Panchos.
(24 hour local chain Mexican restaurant with the best bang for your buck burritos you will find anywhere. Both breakfast burritos and regular burritos and they serve both 24 hours a day. Their burritos are about the size of a brick and cost no more than five dollars a piece. Carnitas burrito is filled with perfectly marinated and cooked pork, guacamole, and pico de gallo.)
We have Cracker Barrel and Waffle House here in Saint Louis as well. I loves some cracker barrel, but to be fair, it's my absolute favorite type of food. The waffle houses here suck fucking ass. I've also been told by out-of-staters many times that I'm damn lucky to live in a city that has White Castle and Jack In The Box.
Re: What Are You Cooking Tonight? - 01/05/1305:18 PM
The little town nearby me is 50 miles from an interstate but recently got a Cracker Barrel. It stays packed. Never expected they could get them to come there.
Re: What Are You Cooking Tonight? - 01/05/1305:25 PM
Mostly "country" cooking. Mashed Potatoes, pork chops, chicken fried steak, pinto beans, cole slaw and such. They have a country ambience with big fireplace and all kinds of Americana shit hanging on the walls as well as a store that you walk through to the dinining room. It has a lot of old fashioned stuff, salves, candies, jams, nick nack paddy wacks etc...... All the CBs I've been in are pretty much the same. They have rocking chairs on the porch which they sell as well. Take a visit
Re: What Are You Cooking Tonight? - 01/05/1309:41 PM
They have Country Fried Steak on the menu, though I've usually seen CFS refer to Chicken Fried Steak so I don't know if the two are prepared differently or the exact same. I'm a northerner.
Re: What Are You Cooking Tonight? - 01/06/1301:17 AM
"Country Fried" is the way you describe it to Northerners who get confused by there being Chicken Fried Steak and, most perplexingly, Chicken Fried Chicken. How can chicken be "chicken fried", they ask. Oh, but it can, and it's wonderful.
Re: What Are You Cooking Tonight? - 01/06/1304:02 AM
Originally Posted By: Jerkules
North Carolina and I think the other was in Georgia. I never seen a Waffle House up here in god's country. I was at a Shoney's up here that was sub par compared to those in the Mid West.
My dick gets hard thinking about all you can eat breakfast buffets, like Shoney's. All you see up here are Sunday Brunch Buffets, but I don't need to spend $25 for eggs and pancakes, so some yuppie cunt can stuff her pie hole w/ crab legs.
EDIT: Yeah, I think Faceblaster hit it. Outside of Atlanta is the one I'm iffy about. The other one was in Nags Head/Kitty Hawk or some shit.
I remember being in Lousiana or Alabama, I really don't remember, and eating at a Waffle House because that's where the other trucker stopped. I ordered an omelet. I was kind of freaked out about the butter dripping out of it, but it was really good after I got over the butter cooking.
And the best buffet is at "The Flying J". It's loaded.
Re: What Are You Cooking Tonight? - 01/06/1306:56 AM
You also gotta love The Cracker Barrel's long history of discrimination against blacks and homosexuals. Multiple lawsuits. They were seating people by race and allowing waitresses to refuse service to black customers, as well as not hiring black folk, and treating the ones they did hire like shit.
I'm kind of torn on this one. I mean, after taking a stroll around youtube, I'm not sure I'd want to wait on a table of black folk or not. I guess I'd have to test the waters and make my decisions at the first signs of hostility. If they start throwin they napkins and telling me I aint refillin' they goddamn dranks fast enough, I'd have to give it a big ole' NOPE. There's some irony there, as a waitress at Red Lobster in my vincinity was beat for refilling the dranks too much.
My girl used to wait tables at an IHOP in North County here (black region) and oh the horror stories she brought home. She called me crying multiple times, because a table of black folk would insult her and throw things at her.
In July 1999, a discrimination lawsuit was filed against Cracker Barrel by a group of former employees, who claimed that the company had discriminated against them on the grounds of race.[59][60] Two years later, in December 2001, the same attorneys represented 21 of the restaurant's customers in a separate lawsuit, alleging racial discrimination in its treatment of guests.[61][62][63] Regarding both accusations, Cracker Barrel officials disputed the claims and stated that the company was committed to fair treatment of its employees and customers.[60][62][64]
In 2004, an investigation by the US Justice Department found evidence that Cracker Barrel had been segregating customer seating by race; seating or serving white customers before seating or serving black customers; providing inferior service to black customers, and allowing white servers to refuse to wait on black customers.[65] The Justice Department determined that the firm had violated Title II of the Civil Rights Act of 1964. The company was required to sign a five-year agreement to introduce "effective nondiscrimination policies and procedures". The terms included new equal opportunity training; the creation of a new system to log, investigate and resolve complaints of discrimination; and the publicizing of its non-discrimination policies. They were required to hire an outside auditor to ensure compliance with the terms of the settlement.[66]
In 2006, Cracker Barrel paid a $2 million settlement to end a suit alleging race and sexual harassment at three Illinois restaurants.[67][68] Following the suits, Cracker Barrel stores began displaying a sign in the front foyer explaining the company's non-discrimination policy,[65] and added the policy and details of how to make a complaint to its menu and website.[69]
Since the early 2000s, Cracker Barrel has provided training and resources to minority employees, to improve its image on diversity. These efforts involved beginning outreach to minority employees, along with testing a training plan to help employees whose first language is Spanish to learn English.[49] As of 2002[update], minorities made up 23 percent of the company's employees, including over 11 percent of its management and executives.[50] Cracker Barrel is on the Corporate Advisory Board for the Texas Conference of the National Association for the Advancement of Colored People (NAACP),[70] and is a corporate sponsor of the NAACP Leadership 500 Summit, where three of its officials were moderators and panelists in May 2011.[71] The company has been praised for its gender diversity, particularly on its board of directors, which includes three women out of eleven total board members.[72] Its chief executive officer, Sandra Cochran, is the second woman in Tennessee to hold that office in a publicly traded company, as of August 2011[update].[72]
Re: What Are You Cooking Tonight? - 01/06/1312:31 PM
I tried Cracker Barrel for the first time several months ago out here in Texas. Even though I'm not familiar with country food so-to-speak I went with an open mind always wondering what it was all about.
My expectations were heavy food with overwhelming flavor. It was definitely very heavy and I felt like crap the rest of the day. It lacked flavor other than a pronounced flavor of fat that coated my tongue. Very disappointing to me.
Re: What Are You Cooking Tonight? - 01/06/1303:03 PM
I made pignoli's. I finally made them. Every Xmas my family makes them. They're one of my most favorite cookies ever. I've been wanting to make them so badly for the holidays but I've been out of commission. But today I toughed it out and did it. This helps to make up for not being able to be with family to have them.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/06/1303:14 PM
Originally Posted By: Barry the Pirate
There's a fine line between "comfort" food and going over the line to "heavy".
Re: What Are You Cooking Tonight? - 01/07/1308:59 AM
They are expensive. The pine nuts and the almond paste (not to be confused with marzipan). My Dad bought me a pound of almond paste, pistachio paste and a bunch of pine nuts for the holidays. He knew I've been wanting to make them so he had them shipped to me
I made orange scones early last week and while it's an easy recipe I clearly wasn't ready to be baking as I got measurements all mixed up that I had to go fishing for the extra pieces of butter out of the flour. Luckily pignolis are pretty simple with very few ingredients and with a mixer it takes a few minutes. The time consuming part is the baking.
You probably won't ever hear this from me again but Tylenol has helped a lot. I can't take anything else and not that I would take a prescription either if I could.
Re: What Are You Cooking Tonight? - 01/07/1305:25 PM
I'm wondering why you wouldn't take ibuprofen instead? With what you are trying to eat to get healthier it shouldn't present a stomach issue and with what you are drinking to get healthier the acetaminophen could.
Re: What Are You Cooking Tonight? - 01/08/1307:44 AM
Will do. Thanks, Borny.
I ate a pignoli for breakfast. Had leftover pot roast for dinner last night that I had sitting in the freezer. You never know when you're gonna need good home-made food waiting for you in the freezer. :)Stock up!
Re: What Are You Cooking Tonight? - 01/08/1301:51 PM
I'm going to make another 2 gyros of mine. Home-made gyros that I make are favorite food of mine, in terms of taste, filling and price. In the past 10 or so months, I have made at least 40 of them.
Re: What Are You Cooking Tonight? - 01/08/1306:56 PM
Maybe we can all cut a deal. I'll spend the $6 on a TGIFriday's meal for Alex, Alex will provide Rear Admiral with a review and accompanying pics, and Rear Admiral will post a drug fueled hooker tale. Win/Win/Win
If it is a go, I'll nagger knock Panzer's apartment Thursday, and leave 3 meals in a bag outside the door. If he doesn't come through with the first review by Monday, I'll give 3 Mexicans a 2x4 and $50 to rough him up.
Re: What Are You Cooking Tonight? - 01/09/1302:42 AM
I am really concerned, because I visited your blog TheShitIEat.com and saw a fruit salad(!!!) in there. Plus your homemade burger didn't look completely gross. I would toast that bun if I were you, though. Maybe butter it up for a nice greasy crunch.
Re: What Are You Cooking Tonight? - 01/09/1302:48 AM
Originally Posted By: Rear Admiral
I am really concerned, because I visited your blog TheShitIEat.com and saw a fruit salad(!!!) in there. Plus your homemade burger didn't look completely gross. I would toast that bun if I were you, though. Maybe butter it up for a nice greasy crunch.
Mom bought the salad at the Russian store that marks-down the near-expired food, so I ate it. The burger was okay, but not as good as in Burger King or in McDees'. I used to make my own burgers several years ago, but stopped when I admitted that I will never make them as good as chain joints do.
Re: What Are You Cooking Tonight? - 01/09/1303:19 AM
Oh no, you can definitely make a better burger at home. The problem that home cooks have is they reluctant to salt the hell out of the meat like the chains do. Salt makes beef taste goooooooood.
Re: What Are You Cooking Tonight? - 01/11/1302:48 PM
so im cooking meatloaf for the first time.do you have to put breadcrumbs in there?i have some i just never knew they were in the shit.also im putting macaroni and cheese in it.i figure i cook the mac and cheese then put it into the raw loaf and cook it into it.
this might sound gross to some but i think ill top off mine with a1 sauce when its ready.but could someone get back to me on the bread crumbs asap?ill go get started on the mac in the mean time.
Re: What Are You Cooking Tonight? - 01/11/1303:08 PM
A woman's mind clearly's conquered by a man's matching skills in the kitchen in this tragic, tragic tale of affection and longing in Onlinia, land of the wee, home of the slave.
Re: What Are You Cooking Tonight? - 01/11/1303:38 PM
Every recipe I've looked at calls for breadcrumbs. About 3/4cup per 2lbs. of ground beef. And also an egg to bind it all together. But why are you putting macaroni and cheese inside meatloaf? Why not just make regular meatloaf and have mac & cheese as the side dish?
Re: What Are You Cooking Tonight? - 01/11/1304:27 PM
I make an Italian/Mediterranean version of a meatloaf and use a combination of parm and pecorino with an egg instead of breadcrumbs. Works perfectly fine.
Re: What Are You Cooking Tonight? - 01/11/1305:22 PM
what i ended up doing was putting the mac on the bottom of the tray and then the loaf on top.i added green onions and breadcrumbs to the loaf.forgot the egg and it turned out fine.i left a border of mac around the edges to see what would happen.it got kind of crispy around there and remained soft under the load.
served myself a bowl with some a1.not bad.snapped a few pics with my digi cam.ill share them after loading them on the ps3.
Re: What Are You Cooking Tonight? - 01/11/1309:10 PM
He is up to 623 stamps now. Tomorrow it will be 645.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/11/1309:19 PM
It's Friday and I'm in a good mood, so let's work out a deal: Alex, you'll forgive and forgo the interest Frankie has accrued. In return, Frankie will repay the original six stamps and abandon his attempt to cook more disgusting food than you.
Trust me on this, Alex. I think this is a good deal from your perspective.
Re: What Are You Cooking Tonight? - 01/11/1310:17 PM
Originally Posted By: Barry the Pirate
I'm picturing sort of a bundt cake meatloaf. Basically meatloaf with a mac and cheese filling. Sounds very interesting.
thats what i planned originally but then just put the mac on the bottom.pics will be up this weekend.sure went down great.and gen if you think about it meatloaf is mostly just ground beef so a1 goes great with it.
Re: What Are You Cooking Tonight? - 01/12/1307:34 AM
Come on, he's Mexican. As a child he was probably beaten if he mentioned a condiment other than Goya Hot Sauce, so he has no personal history to base his combos on.
Re: What Are You Cooking Tonight? - 01/12/1307:39 AM
A1 goes good on any sort of meat, except possibly seafood which I wouldn't know because I don't eat it. I usually put barbecue sauce on my meatloaf. Speaking of which, I made my own barbecue sauce the other day. It was fucking awesome.
Re: What Are You Cooking Tonight? - 01/12/1310:37 AM
Originally Posted By: fartz
A1 goes good on any sort of meat, except possibly seafood which I wouldn't know because I don't eat it. I usually put barbecue sauce on my meatloaf. Speaking of which, I made my own barbecue sauce the other day. It was fucking awesome.
Okay, for the next Board-dividing topic: Vinegar, Mustard, or Tomato based sauce?
Re: What Are You Cooking Tonight? - 01/12/1310:47 AM
^^Any. All. No reason for division. Each has it's own merits/ weaknesses.
That's one of the nice things about being in the hinterlands. The only thing we're known for is overpriced coffee. So we can steal/ combine everywhere else's trademark foods.
Re: What Are You Cooking Tonight? - 01/13/1307:11 AM
Originally Posted By: Bornyo
Originally Posted By: fartz
A1 goes good on any sort of meat, except possibly seafood which I wouldn't know because I don't eat it. I usually put barbecue sauce on my meatloaf. Speaking of which, I made my own barbecue sauce the other day. It was fucking awesome.
Okay, for the next Board-dividing topic: Vinegar, Mustard, or Tomato based sauce?
The recipe I got off the side of the brer rabbit blackstrap molasses bottle called for ketchup, red wine vinegar, blackstap molasses, brown sugar, garlic powder, onion powder, salt, and pepper. I added allspice, paprika, chili powder, cumin, and worchestire.
Re: What Are You Cooking Tonight? - 01/13/1307:40 PM
made some adobada(or adovada) covered beef today.dont know what cut but i cooked the shit out of it.served as tacos with,red onions,green onions,salsa verde(left over from the new years batches),and fresh cut limes.pretty damn tasty.
also i never knew they sold beef adobada.just always had pork.but if you want to try it i say go with the pork even the beef is good.
Re: What Are You Cooking Tonight? - 01/17/1312:30 PM
Just [yesterday] made some Blini Pockets [Creep Pockets]. I made the stuffing and grandma made the blinis/crepes. They are with the Deluxe Pizza stuffing.
Re: What Are You Cooking Tonight? - 01/17/1312:47 PM
whats in the deluxe pizza stuffing?
im gonna make some chocolate cheerio treats(like the rice krispies ones).i figure just follow the same steps and sub the cheerios for the krispies.which reminds me we need some krispies.theyre fucking good but they dont sell them at costco.
Re: What Are You Cooking Tonight? - 01/17/1301:00 PM
Originally Posted By: frankie figgs
whats in the deluxe pizza stuffing?
im gonna make some chocolate cheerio treats(like the rice krispies ones).i figure just follow the same steps and sub the cheerios for the krispies.which reminds me we need some krispies.theyre fucking good but they dont sell them at costco.
Red Pepper Green Pepper Onion Olives Mushrooms Pasta Sauce 2-cheese blend Sausage Pepperoni
Re: What Are You Cooking Tonight? - 01/17/1303:30 PM
I had pinto beans [lucks] a green vidalia onion, fried thick bologna with american cheese on whole wheat toast. Brrrrrrppppp. and later I'm gonna make Melody Jordan proud sitting on the commode. lol
Re: What Are You Cooking Tonight? - 01/18/1306:26 PM
i finally made those damn catfish nuggets today.took a bowl each of olive oil and panko.dunk in one,dunk in the other.throw em in the oven at 375 for 70 mins and crunchy time.served with tartar sauce and cocktail sauce.took some pics too.ill get around to posting pics of what ive been cooking lately soon.
Re: What Are You Cooking Tonight? - 01/18/1310:00 PM
seems almost like you were doing a taste experiment of some kind panzer.which of those is the best?and why is the one with the lil boy the better bologna?
Re: What Are You Cooking Tonight? - 01/18/1310:02 PM
Originally Posted By: backdoorman
Snowed in big time. Looks like some kind of soup and a fried baloney sammich tonight ! :-)
i felt like soup the other night,so i warmed up some tomato basil bisque with thrown in cheddar crumbles.i was really hungry though,so i added a can of cambpells chicken noodle soup.put it in a bowl,then threw in pretzel slider bun pieces.it was actually good.
Re: What Are You Cooking Tonight? - 01/18/1310:55 PM
Originally Posted By: frankie figgs
seems almost like you were doing a taste experiment of some kind panzer.which of those is the best?and why is the one with the lil boy the better bologna?
I told mom to get the good hot dog buns and not the store brand ones, so she got the cheap ones and told me that they were the good ones, even the price was around the same as store ones. I told her to go back and get the Arnold or Pepperidge Farm ones, but I kept the inferior ones since I was taking photos and could optimize the whole process.
The one with the boy is better because they put more milk or fat into it. They call it "baby kielbasa" or "detskaya kolbasa" because it is tender enough for babies to eat it. In Soviet time and right now in Russia, there are regular wieners (sosiski) and the "baby" grade ones, that are more tender but cost more money. The baby bologna also fries better than the non-baby one. In Soviet Union and in Russia, bologna is called Doctorskaya Kolbasa (Doctor's Sausage). It was invented in the 30s under the supervision of Anastas Mikoyan as a dietary meat that would feed the people that were starving in the 20s. It was enriched with all kinds of stuff.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/18/1311:19 PM
Originally Posted By: Walsingham Montgomery Worthington III
I told mom to get the good hot dog buns and not the store brand ones. . .
Re: What Are You Cooking Tonight? - 01/19/1309:34 AM
I found a great pork tenderloin recipe that calls for a maple bacon wrap and a baste of Apple butter, honey, allspice and chili powder. It came out magnificent.
Re: What Are You Cooking Tonight? - 01/20/1312:52 PM
I know we've had this discussion about why do people order pizza from crappy chains instead of good local places. Well, I just tried to call in a carry out order at a good local place and was told that they do not take orders over the phone. What the fuck kind of pizza place doesn't take orders over the phone? I wasn't calling a delivery I was going to pick it up and wanted to save time.
Re: What Are You Cooking Tonight? - 01/20/1301:02 PM
I hate getting Chinese takeout. They all do the same shit. You place the order, ask when it'll be ready and they'll say, "When you want?" I'll tell them 30 minutes, head to the restaurant and they won't have it ready. They'll wait until I actually show up and pay for it before they even start cooking the food. So then I have to sit there like a dumbass for 20 minutes while they make it.
Re: What Are You Cooking Tonight? - 01/20/1301:26 PM
Obviously. But if they have my phone number, how is it any different than placing an order for delivery? Plus I'm white and an adult, which is obvious even over the phone. And this only happens with Asian restaurants. Every other place has the food ready when you get there, or you'll have maybe a 5 minute wait at the most.
Re: What Are You Cooking Tonight? - 01/20/1301:37 PM
I saw some documentary about child abuse by members of the Roman Catholic church in Alaska; all very bitter and so, so traumatising. Maybe they think all white adults aren't satisfied with widescreen porn and therefore must be twisted child fuckers, so that when you really need their stuff, they can gladly give you shit.
Re: What Are You Cooking Tonight? - 01/20/1301:41 PM
Child abuse is rampant out in the bush villages. But Anchorage itself is a fairly normal town like the rest of the country. If you're a native Alaskan village girl and haven't been raped by a relative or a priest, you're probably in the minority (in addition to being a minority).
Re: What Are You Cooking Tonight? - 01/20/1302:33 PM
I'm not watching all that depressing shit, but I do see I was right about it being out in one of the isolated villages. It seems that molesting kids is part of village life for some reason. There's a website up here that keeps track of registered sex offenders and the majority of them are Alaskan native men.
Re: What Are You Cooking Tonight? - 01/20/1304:23 PM
Originally Posted By: the unknown pervert
I know we've had this discussion about why do people order pizza from crappy chains instead of good local places. Well, I just tried to call in a carry out order at a good local place and was told that they do not take orders over the phone. What the fuck kind of pizza place doesn't take orders over the phone? I wasn't calling a delivery I was going to pick it up and wanted to save time.
Because people know that crappy chains consistently do their stuff, not like mom n' pop joints that are unpredictable and give you attitude. Papa John's is opening soon in the heart of Italian neighborhood in Brooklyn on Avenue U between W5 & W6. People will start going there, including me, because we know what to expect from Papa instead some local crappy shit from Guido or Gino.
Re: What Are You Cooking Tonight? - 01/20/1304:25 PM
Originally Posted By: Steezo
I hate getting Chinese takeout. They all do the same shit. You place the order, ask when it'll be ready and they'll say, "When you want?" I'll tell them 30 minutes, head to the restaurant and they won't have it ready. They'll wait until I actually show up and pay for it before they even start cooking the food. So then I have to sit there like a dumbass for 20 minutes while they make it.
I tell them that I will pick it up in 20 minutes but always come 10 minutes later [in 30 minutes]. It takes them less than 2 minutes to cook that stuff anyways.
Re: What Are You Cooking Tonight? - 01/20/1308:28 PM
Originally Posted By: Walsingham Montgomery Worthington III
Because people know that crappy chains consistently do their stuff, not like mom n' pop joints that are unpredictable and give you attitude. Papa John's is opening soon in the heart of Italian neighborhood in Brooklyn on Avenue U between W5 & W6. People will start going there, including me, because we know what to expect from Papa instead some local crappy shit from Guido or Gino.
If you live in a neighborhood for a lil bit, it shouldn't take long to figure out which pizza joints suck and which are good. I'm out here in the sticks, and I got like 8 pizza joints with in 5 miles. Couple I never bother with, I go to this joint for a certain thing, that one for a different thing and the other one when I have a shit load of people at my house cause they give you a 2liter bottle of soda w/ each pie.
Really, the fact that you don't have a spreadsheet w/ pizza joint prices and quality amazes me Alex.
Re: What Are You Cooking Tonight? - 01/20/1310:14 PM
Originally Posted By: Jerkules
Originally Posted By: Walsingham Montgomery Worthington III
Because people know that crappy chains consistently do their stuff, not like mom n' pop joints that are unpredictable and give you attitude. Papa John's is opening soon in the heart of Italian neighborhood in Brooklyn on Avenue U between W5 & W6. People will start going there, including me, because we know what to expect from Papa instead some local crappy shit from Guido or Gino.
If you live in a neighborhood for a lil bit, it shouldn't take long to figure out which pizza joints suck and which are good. I'm out here in the sticks, and I got like 8 pizza joints with in 5 miles. Couple I never bother with, I go to this joint for a certain thing, that one for a different thing and the other one when I have a shit load of people at my house cause they give you a 2liter bottle of soda w/ each pie.
Really, the fact that you don't have a spreadsheet w/ pizza joint prices and quality amazes me Alex.
The best place for pizza in my area is Italia Pizza, but I only buy plain pies there and garlic knots. Knapp Street III is also not bad, but it not great either. Amore Pizza sucks. Vic's Pizza seems like a shady place. Never bought any pizza on Ave U because they seem like guido-centric types of joints.
What area do you live in?
Tony's is always a good choice, because he ALWAYS gives you more. Baron is a little pricier.
Re: What Are You Cooking Tonight? - 01/21/1307:45 AM
I live in Jersey, Alex. If you ever find yourself on Flatbush and Quentin, Frank's Pizza is good. Carlo's Deli on 52(?) and 20th Ave makes a nice pie too, but you gotta buy a whole pie, I think. Jew neighborhood, so you'll feel safe.
Re: What Are You Cooking Tonight? - 01/21/1309:40 AM
Originally Posted By: Jerkules
I live in Jersey, Alex. If you ever find yourself on Flatbush and Quentin, Frank's Pizza is good. Carlo's Deli on 52(?) and 20th Ave makes a nice pie too, but you gotta buy a whole pie, I think. Jew neighborhood, so you'll feel safe.
One of my friends used to live in Manalapan until his driving license was taken away and his car.
Re: What Are You Cooking Tonight? - 01/21/1312:10 PM
Quote:
Finally! Papa John's location is being built and will open up soon in my neighborhood on Avenue U, where mostly are mom-n'-pop pizza joints are located at. It's nice to see chain stores make their presence in the neighborhood where great food items and variety is needed and much sought after. Can't wait for them to open up.
Re: What Are You Cooking Tonight? - 01/25/1301:21 PM
Homemade chili and grilled cheese on whole wheat.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/25/1301:54 PM
Originally Posted By: the unknown pervert
I know we've had this discussion about why do people order pizza from crappy chains instead of good local places. Well, I just tried to call in a carry out order at a good local place and was told that they do not take orders over the phone. What the fuck kind of pizza place doesn't take orders over the phone? I wasn't calling a delivery I was going to pick it up and wanted to save time.
A) You live in Kansas. Not that there's anything wrong with that ('cept when it comes to Pizza) and
Re: What Are You Cooking Tonight? - 01/25/1301:57 PM
Hahahah that's all up at my cousins where my dad stayed. She had a ton of food though. I'm iced in and can't get off the hill.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/25/1302:15 PM
This whole Alex Pizza thing is too full of Win to go to QOTD, but props to Jerky and FB.
BDM, I like you too much to bust your balls in your time of mourning, but how bad is it? When my grandfather died in 1990 (and he was due to expire "any day now" for three months) my mom (now deceased as well, Alex) gave me holy hell for being stuck on a sick, twisty hilltop road and really snowed the fuck in when he finally went.
You guys have a lower snow/ice tolerance than we have up here, but it's gotta be bad for you to miss this.
Re: What Are You Cooking Tonight? - 01/25/1302:24 PM
Not missing anything. We have rescheduled the funeral and visitation for Sunday. We have relatives from Ohio that need to get here too. If you watched the news this morning you would have seen my area not snowed in but iced in. We had freezing rain and then mixed snow and ice. The main roads are just now safe to drive but will soon freeze back over. We do well with snow here but not ice. Temps Sunday will be much better. I changed all the plans early this morning and called everyone I could along with notifications on fb and the radio. Best we could do unfortunately. Also the cemetery is on my Grandfathers old farm. A dirty muddy road to get to it. When he passed the same thing happened and he had to be kept at the funeral home for a week before they could bury him.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/25/1302:53 PM
OK. Hope everyone gets there safe. Right now the biggest weather-related story around here is Cory Booker out rescuing dogs in an effort to convince 89 y/o Frank Lautenberg to retire (again) from the Fscking Senate. I don't know much about the politics of New Jersey, but I do know how hard it is to convince a man he's been a job a bit longer than is good for either him or everyone else.
He'll win the nomination, and the seat, as Chris Christie will win reelection as Governor so it's not showboating. Closest thing I can think of is when Teddy Roosevelt was Police Commissioner in NYC and would walk in on cops carousing in whorehouses.
Meanwhile, I just looked out the window and the mini weber grill I keep on the fire escape is covered with snow. I think I might have enough lump charcoal for that one. I know I haven't enough for the big grill downstairs. If I do, Ima grill something.
Re: What Are You Cooking Tonight? - 01/25/1303:51 PM
There's also some politician from Michigan who I saw on tv and his mind is just gone. I forget his name and what his job is, but he's in his 80's and doesn't look or sound like he knew where he was.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/25/1304:50 PM
John Conyers? Michigan 13th? When they get that old, it really doesn't matter what party they are, where they're from or any other thing, does it?
I've got enough lump charcoal, but it's starting to come down hard now. Does XPT have any fake meteorologists to go along with our fake doctor, our fake mortician and the boatload of fake lawyers we have running through here? What does it mean when the snow is more, for lack of a better term, "sparkly" than normal? It's glistening in the way asphalt does when they mix glass bits into it. Almost like the snow is made from soapy water.
Gonna make some blackened chicken po boys, instead.
Re: What Are You Cooking Tonight? - 01/26/1306:08 AM
Originally Posted By: J.B.
Originally Posted By: the unknown pervert
I know we've had this discussion about why do people order pizza from crappy chains instead of good local places. Well, I just tried to call in a carry out order at a good local place and was told that they do not take orders over the phone. What the fuck kind of pizza place doesn't take orders over the phone? I wasn't calling a delivery I was going to pick it up and wanted to save time.
A) You live in Kansas. Not that there's anything wrong with that ('cept when it comes to Pizza) and
I have no idea why it is happening but lately there have been some good pizza places opening up here in the last few years (sadly one of them has already closed down).
It's not on their menu but when they sometimes have a pepperoni and pineapple pizza with jalopeno cream cheese that may be the best pizza I've ever had.
LaRocca's Their garlic rolls are melt in your mouth ridiculously good.
Glory Days Pizza They are the one pizza place here that has been around forever. I can remember eating there when I interned here in the summer of 1987. They were the best for a long time. I think both Via's and LaRocca's are better now but Glory Days is still pretty good.
You have to remember that us Kansans live far enough away from both New York and Chicago to stay out of their historical pizza pissing contests. We will happily eat either style.
Re: What Are You Cooking Tonight? - 01/26/1309:11 AM
Originally Posted By: J.B.
OK. Hope everyone gets there safe. Right now the biggest weather-related story around here is Cory Booker out rescuing dogs in an effort to convince 89 y/o Frank Lautenberg to retire (again) from the Fscking Senate. I don't know much about the politics of New Jersey, but I do know how hard it is to convince a man he's been a job a bit longer than is good for either him or everyone else.
He'll win the nomination, and the seat, as Chris Christie will win reelection as Governor so it's not showboating. Closest thing I can think of is when Teddy Roosevelt was Police Commissioner in NYC and would walk in on cops carousing in whorehouses.
Meanwhile, I just looked out the window and the mini weber grill I keep on the fire escape is covered with snow. I think I might have enough lump charcoal for that one. I know I haven't enough for the big grill downstairs. If I do, Ima grill something.
Corey Booker is the fucking man. I keep hearing how he's a shoe-in for future president, but I don't think he's dumb enough to take that position.
I made a soft batch of chocolate chip cookies. They're fucking awesome.
Re: What Are You Cooking Tonight? - 01/26/1311:10 AM
in related pizza place news i tried a new place yesterday called roccos(new to me).their flyer intrigued me so i tried them.the pizza was good but not better than fillipis,but the greek salad was delicious.the dressing is so good they should bottle it and sell it.best greek dressing ive had.
Re: What Are You Cooking Tonight? - 01/27/1311:47 AM
Fried rice with a nice buttery alfredo sauce. Teriyaki injected chicken breasts with a slathering of mayo mixed with fresh grated parmesean and romano cheeses, minced garlic and onion, Italian bread crumbs and a bit of bacon grease. Nom.
Re: What Are You Cooking Tonight? - 01/27/1311:56 AM
Originally Posted By: Barry the Pirate
Fried rice with a nice buttery alfredo sauce. Teriyaki injected chicken breasts with a slathering of mayo mixed with fresh grated parmesean and romano cheeses, minced garlic and onion, Italian bread crumbs and a bit of bacon grease. Nom.
Post a pic of that if it's not too late. I need a visual on mayo covered chicken breasts.
Re: What Are You Cooking Tonight? - 01/27/1306:56 PM
some guy fieri food line bbq beef end or something like that.ill review it later but i can smell it from upstairs.smells really good.gonna have the costco salad i tossed earlier with it.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/27/1307:03 PM
Originally Posted By: frankie figgs
ill review it later but i can smell it from upstairs. . .
Re: What Are You Cooking Tonight? - 01/27/1310:03 PM
Had a fairly decent day yesterday with recovery but am paying for it today. In that case I let the slow cooker take care of everything. Made a lentil soup with all sorts of veggies, cumin, turmeric, ham bone, etc. I love eating it with crumbles of queso fresco.
Re: What Are You Cooking Tonight? - 01/27/1311:32 PM
Originally Posted By: J.B.
Originally Posted By: frankie figgs
ill review it later but i can smell it from upstairs. . .
Which means you aren't cooking it then, are you?
it got thrown in the toaster oven.i could smell when it was done.so technically no.the toaster oven did it.but heres the review.the meat is pretty good but couldve been some smaller chunks that were easier to chew.of course i have a toothache on one side of my mouth so you have to factor that in also.the sauce is interesting to say the least.its kind of sweet and has a kind of zest to it.its kind of weird too also,in that for some reason you kind of taste like a hotdog weiner taste in it.i want to try to buy a bottle of guys sauce though(no panzer).
Re: What Are You Cooking Tonight? - 02/08/1307:23 PM
Yesterday I made 2x gyros using 12-ounces of beef shoulder steak strips, red onion, green peppers, Heinz signature balsamic vinegar ketchup and Wish Bone ranch saucer; all on something that I call "wetbread": gyro flatbread that was doused with Evan Williams bourbon on both sides before grilling.
Re: What Are You Cooking Tonight? - 02/08/1308:09 PM
Originally Posted By: frankie figgs
ok,youve piqued my interest,whats this 7 eleven pizza consist of?does 7 eleven sell pizza ingredients now?
I bought a pie of pizza in 7-Eleven for $5.99 and told them not to heat it since I will do that at home. It tastes better at 7-Eleven than the home-baked version.
Re: What Are You Cooking Tonight? - 02/08/1308:21 PM
Originally Posted By: Barry the Pirate
The "wetbread" sounds interesting.
It tastes good but it tasted best when I used leftover Evan Williams bourbon and Coca-Cola marinade from when I marinaded the chicken wings. I did not wanted to just pour it down the drain, so I ladle-it over gyro bread, and it turned-out great, but straight bourbon over gyro bread was not as good.
Re: What Are You Cooking Tonight? - 02/09/1306:34 PM
made some mini chicken tacos on corn tortillas.i was going to make them into fajitas on big flour tortillas with sour cream but oddly,we didnt have any.i threw the chicken breast in a pot of water,and sauteed the mushrooms in the oil that comes in the artichokes from costco(let a small artichoke leaf fall in too) and gave it the tiniest sprinkle of salt.squeezed a whole big lime into the guacamole and stirred it around.then put it together and microed it with cheddar cheese(i did that for my moms but i was so hungry i just ate mine with cold cheddar).took some pics too.
i had much bigger potatos though,so i was cooking them for longer.i only ate four of these but they were pretty good.when i cook the rest theyll broil longer(this batch i had enough of waiting to cook cuz all i had was a shake and left over slice of pizza).not sure what to do with the insides of the potatos.papas i suppose.also after testing different methods of scooping out the insides i found this works the best:take a sharp knife and start cutting at an angle from one end.make sure your knife reaches the middle,then do the same with the other end.if you did it right each half oval should pop out easily just by using a little leverage with the knife.
if you try this recipe be sure to get smaller potatos like it says.i took pics also.im sure you jerkmasters cant wait for my food pics.
Re: What Are You Cooking Tonight? - 02/16/1308:37 PM
Made 2x gyros with white onion, red onion, green peppers, red peppers, somekind of Armenian-recipe meat, and leftover white meat from yesterday's 10 for $10 deep fried chicken.
Re: What Are You Cooking Tonight? - 02/16/1309:16 PM
Originally Posted By: Walsingham Montgomery Worthington III
Made 2x gyros with white onion, red onion, green peppers, red peppers, somekind of Armenian-recipe meat, and leftover white meat from yesterday's 10 for $10 deep fried chicken.
Was it 10 pieces of chicken for $10 for 10 fried chickens for $10? Because if it was the latter, that shit ain't right.
Re: What Are You Cooking Tonight? - 02/16/1309:30 PM
Originally Posted By: Jigaloo
Originally Posted By: Walsingham Montgomery Worthington III
Made 2x gyros with white onion, red onion, green peppers, red peppers, somekind of Armenian-recipe meat, and leftover white meat from yesterday's 10 for $10 deep fried chicken.
Was it 10 pieces of chicken for $10 for 10 fried chickens for $10? Because if it was the latter, that shit ain't right.
5x thighs [2 big, 3 small], 3x drumsticks, 2x wings. It was from a local joint: when I requested a receipt, the manager gave me a look like I was from another planet.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 02/16/1309:57 PM
Originally Posted By: Jigaloo
Was it 10 pieces of chicken for $10 for 10 fried chickens for $10? Because if it was the latter, that shit ain't right.
Sheeeeeet. Damn Hasidic diamond merchant best be ordering Four Whole Fried Chicken and a Coke.
Oh, and some Dry White Toast.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 02/16/1310:05 PM
i had much bigger potatos though,so i was cooking them for longer.i only ate four of these but they were pretty good.when i cook the rest theyll broil longer(this batch i had enough of waiting to cook cuz all i had was a shake and left over slice of pizza).not sure what to do with the insides of the potatos.papas i suppose.also after testing different methods of scooping out the insides i found this works the best:take a sharp knife and start cutting at an angle from one end.make sure your knife reaches the middle,then do the same with the other end.if you did it right each half oval should pop out easily just by using a little leverage with the knife.
if you try this recipe be sure to get smaller potatos like it says.i took pics also.im sure you jerkmasters cant wait for my food pics.
Might have to try these. Did you use Kosher salt like the recipe calls for, Figgs? I would think that it would be too coarse and not stick too well.
Re: What Are You Cooking Tonight? - 02/17/1311:14 PM
made my own spin on cobb salad tonight.the stand up kind of lettuce,hard boiled eggs,green olives,tomatos,pepperoncinis,bacon,and a couple spoons of bobs big boy blu cheese.tasty.it took a while but it was worth it.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 02/17/1311:18 PM
Originally Posted By: frankie figgs
the stand up kind of lettuce
I wouldn't eat that kind of lettuce if I were you, Frankie. It looks funny to me.
Re: What Are You Cooking Tonight? - 02/19/1309:39 PM
i came up with this idea earlier this extended weekend due to having a big ass bag of potatos.a hash brown pattie hamburger.i made two bun sized hash brown patties(thicker than normal obviously),then seasoned the beef just right(it tasted so damned good,i love when i impress myself on cooking something ive made a bunch),and fried an egg.the egg cracked kind of funny and was thick in an egg shape around the yolk,with the rest kind of thin so i cut the thin part off.it looked cooler unraw(like an egg) but not so much when it cooked.pics will be up.while it might not be healthy i recommend you make this.
Re: What Are You Cooking Tonight? - 02/22/1306:47 PM
The national park here raises bison as well as local farmers. The meat is sold locally. It tastes very rich, lean and of minerals. It's fucking wonderful. Reminds me of real mild beef liver its so rich.
Re: What Are You Cooking Tonight? - 02/22/1306:52 PM
can you get this stuff at your average everyday grocery store?
tonight im having some kind of onion dip potatos from the back of the lipton box.oil,dip over cubed onions,bake.also made a side of onion dip to go with it.
Re: What Are You Cooking Tonight? - 02/22/1307:26 PM
Ok Figgs do something with that hinky avatar ! I expect better from you dude. :-) The groc. stores sell the burger and a small store that sells beer and wine about a mile from me sells steaks. Right across from the NP. Expensive shit though. Burger is 8.99 a pound.
Re: What Are You Cooking Tonight? - 02/22/1307:57 PM
its been showing up in my posts.whats a free gif hosting site where you can use a url?if not ill just use the other computer later.or actually upload it for me and ill use the link when i log back on later. 8)
Re: What Are You Cooking Tonight? - 02/22/1308:43 PM
Not sure. Too fancy shmancy for me. I'm simple or a simpleton/not sure which.
I put some crushed tomatoes, mixed vegetables , peppers and onions, and chuck steak in the crock pot seasoned with sea salt, pepper, garlic, worst. sauce, a teaspoon of olive oil and a dash of curry . Gonna have soup tomorrow.
Re: What Are You Cooking Tonight? - 02/28/1306:36 PM
yesterday i cooked cotija covered chicken breasts with cucumber/tomato salad served around it in a circle.took the breasts and covered in mayo,then grated cotija over them and threw em in the oven.pop em out,put on plate with salad,take pics,eat.
today i made a enchilada bake i got from the best foods website,minus the mayo.3 tortillas on the bottom,then a row of cheddar,then mozzarella and repeated twice.covered that with pace hot salsa,then another layer of the same but this time with ground beef.next another layer of torts with salsa and grated cotija on top.it should be ready in another 15 minutes.i might put a little sour cream on top.not sure.
Re: What Are You Cooking Tonight? - 03/01/1307:53 PM
made a wheat crust bobboli,with kirkland spaghetti sauce and mozzarella.warmed up some chorizo(sin huevos) on the pan a little,then spread it out on pizza and threw it in the oven.served with a salad with wishbone robusto italian dressing.the wheat crust is shockingly tasty and the chorizo is delicious on it.try it.
Re: What Are You Cooking Tonight? - 03/02/1310:40 AM
Originally Posted By: frankie figgs
made a wheat crust bobboli,with kirkland spaghetti sauce and mozzarella.warmed up some chorizo(sin huevos) on the pan a little,then spread it out on pizza and threw it in the oven.served with a salad with wishbone robusto italian dressing.the wheat crust is shockingly tasty and the chorizo is delicious on it.try it.
Re: What Are You Cooking Tonight? - 03/03/1306:53 AM
I was reading about the chorizo yesterday, and apparently it's treaditionally made from offal. I've only had chorizo once at a Mexican restaurant, and not a very fancy one at that. Dear God, what did I eat?
Re: What Are You Cooking Tonight? - 03/03/1308:29 AM
Rule of thumb on eating anything you are not sure of. If there is even the slightest possibility the answer might bother you, then you don't want to know and you don't want to ask.
Re: What Are You Cooking Tonight? - 03/06/1303:21 PM
last night i fried some dumplings from costco that are pretty gourmet(they came in a white bag and have shitake mushroom and savory pork) and served them over some rice with yoshida sauce.
today im going to try to make a dish using udon noodles from mitsuwa,tofu,mushrooms,and the yoshida sauce.im thinking of doing it all stir fry style.maybe a little low sodium soy sauce mixed in with the yoshida too.
Re: What Are You Cooking Tonight? - 03/06/1306:12 PM
Originally Posted By: frankie figgs
last night i fried some dumplings from costco that are pretty gourmet(they came in a white bag and have shitake mushroom and savory pork) and served them over some rice with yoshida sauce.
today im going to try to make a dish using udon noodles from mitsuwa,tofu,mushrooms,and the yoshida sauce.im thinking of doing it all stir fry style.maybe a little low sodium soy sauce mixed in with the yoshida too.
Why not just get fresh-baked pizza at Costco?; its only $10 for 18-inch pie.
If there was Costco nearby, then I would join just only for the fresh-baked pizza pies and $1.50 hot dogs with unlimited soda refills.
Re: What Are You Cooking Tonight? - 03/06/1306:57 PM
ive decided that in my efforts to lose weight/loving pizza alot i need to cut back but also enjoy myself.so wheat crust or thin crust is the order of the day.i can treat myself but not overdo it on the bread/carbs.
meatballs?me or panzer?i only ever bought some bags years ago.when i go to ikea and i actually eat something(which is rare)i just get one of their chicken wraps.also panzer,where in the hell in that post am i talking about pizza?you quoted the wrong post binkie.
Re: What Are You Cooking Tonight? - 03/06/1308:19 PM
Originally Posted By: frankie figgs
where in the hell in that post am i talking about pizza?
I said that fresh-baked pizza in the Costco's cafeteria is the only thing worth buying from Costco, and that its so good, that I would join Costco only to have access to their $10.00 18-inchers.
I bought hot dog with soda for $1.50 and 1x slice of their deluxe pizza for $2.00 on Sunday.
Re: What Are You Cooking Tonight? - 03/07/1308:05 PM
i cooked up some turkey pattie wraps on lettuce.put the patties on the pan and cooked one side,then flipped it over and gave it a little time.put cheddar on top and steamed,and after waiting a little more steaming put on chopped mushrooms.served on lettuce.i topped mine off with just a tiny spoon of bleu cheese each and my mom put hummus on hers.turned out pretty good.im still stuffed and i ate like over two hours ago.
Re: What Are You Cooking Tonight? - 03/08/1303:51 PM
The chick makes/made a fantastic marinara sauce earlier this week. We had it that night with pasta but it's always better after it steeps a day or so, so I've made two homemade pizzas this past week using her marinara as the sauce. Mostly added italian sausage mushrooms onions and cheese and maybe a few other random things.
Anyone got a foolproof home made thin crust pizza dough recipe?
Re: What Are You Cooking Tonight? - 03/10/1307:51 AM
Originally Posted By: Bornyo
The chick makes/made a fantastic marinara sauce earlier this week. We had it that night with pasta but it's always better after it steeps a day or so, so I've made two homemade pizzas this past week using her marinara as the sauce. Mostly added italian sausage mushrooms onions and cheese and maybe a few other random things. Anyone got a foolproof home made thin crust pizza dough recipe?
If you're going thin, you can't lose if you special order some Provel cheese from Saint louis ( a blend of smoked provolone, swiss,and white cheddar- we're the only one's who make it) Here's a copy/paste from a recipe site on how to best duplicate Saint Louis style pizza. The cheese duplication will come close, but real provel is actually processed, so it has a different melt and a slightly different taste to it.
If you make pizza crust with baking powder instead of yeast, is it still pizza crust?
The response of many pizza aficionados, when I ask this question, is an unequivocal NO.
“Baking powder crust? Sounds like home ec. class!”
“It may be good, but it’s not pizza.”
Tell that to native St. Louisans.
A couple of years ago I read about St. Louis pizza, an unusual ultra-thin-crust, square-cut pizza, and made a mental note to give it a try.
Well, time passed [old cinematic visual: paper calendar shedding months like leaves], and I never… quite… got around to it.
Our recent launch of self-rising flour brought St. Louis pizza bubbling to the top of my memory once again.
An “authentic” St. Louis pizza crust recipe calls for flour, baking powder, salt, water, and olive oil.
[Ed. note: a word about authenticity – There are many St. Louis Pizza recipes online, but all seem to stem from one particular St. Louis chain: Imo's, a "mom and pop" business with over 90 stores in and around St. Louis. Our thanks to Imo's for the recipe that inspired the one below.]
This simple recipe sounds like a perfect use for self-rising flour. Self-rising is a softer-wheat, lower-protein flour – which means the crust should end up crunchy/crisp, not hard.
Potentially long story short(er): I tried it. I LOVE it.
St. Louis pizza may not be “typical” pizza. Heck, if you’re a purist, it’s probably not even pizza.
But oh, my… is it ever tasty!
And easy to make. You can have pizza on the table in under 30 minutes, from the time the idea pops into your head, until you’re slicing St. Louis pizza into its signature squares.
Are you ready to loosen your strict definition of pizza, and give this Midwest version a try? Let’s do it.
First, let’s mimic the special cheese you’d find in a real St. Louis pizza: Provel, a low melting-point, processed cheese that’s a combination of smoked Provolone, cheddar, and Swiss
To make this at home, combine the following:
1 cup (4 ounces) grated or shredded sharp white cheddar cheese 1/2 cup (2 ounces) grated or shredded smoked provolone cheese 1/2 cup (2 ounces) grated or shredded Swiss cheese
I purchased sliced cheese, and grated it in my food processor. I actually doubled the amount, and froze half for a future pizza.
To make a big batch of this, just use two parts cheddar to one part each smoked provolone and Swiss. TOTALLY EASY: 2 bags shredded cheddar + 1 bag shredded Swiss + 1 bag shredded Provolone. Use within a week or so, or freeze for the future.
If you can’t find smoked Provolone, add 1 teaspoon liquid smoke flavor (e.g., Liquid Smoke) to each 8 ounces of cheese. If you’re not a fan of “smoky,” leave it out.
OK, enough with the cheese – let’s make pizza.
First, preheat your oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.
Combine the following:
2 cups (8 ounces) King Arthur Unbleached Self-Rising Flour 2 tablespoons olive oil 6 tablespoons water
*No self-rising flour? Substitute 2 cups King Arthur Unbleached All-Purpose Flour; add 1 teaspoon baking powder and 1/2 teaspoon salt, and increase the water to 1/2 cup.
Feel free to increase the water in the dough a bit — especially in winter, when it’s cold out and your flour will tend to be dry. Your goal is dough that’s firm (not sticky), but wet enough to hold together when you squeeze it.
Gather the dough into a ball, divide it in half, and shape each half into a flat disk – the rounder the better. If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.
Grease a piece of parchment paper about 12″ square; or a piece of waxed paper, or plastic wrap.
Place one of the dough pieces on the paper, and top with another piece of lightly greased parchment, waxed paper, or plastic wrap.
Roll the dough very thin, 1/8″ thick or less.
Place the pizzas on the prepared pans.
See this misshapen pizza? That’s why you shape your unrolled dough into a ROUND disk. I left mine raggedy; raggedy disk = pizza crust mimicking a map of Australia. Do as I say, not as I did!
Top each pizza with 1/3 cup pizza or marinara sauce.
Spread half the cheese (about 1 cup) over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.
Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.
Re: What Are You Cooking Tonight? - 03/10/1311:29 PM
made another wheat bobboli because i didnt want to warm up another delicious eggplant parmesan like yesterday.this one was basic kirkland sauce with grated cotija and grated cheddar over it(kind of was inspired by fartz st louis special pizza).then i cut some green apple slices and placed them near the crust.the rest of the apple i cut into squares and then threw it in the oven for 11 mins.it was pretty good and yeah i know apples on pizza have been done before,but probably not in this combination :P.if you like green apples you should throw some on the next time you make a pie.you just might like it due to the fact when you bite into the apple pieces,it almost tastes like apple sauce after being chewed a bit.
Re: What Are You Cooking Tonight? - 03/11/1309:35 AM
The saint louis pizza is a real love it or hate it thing. It's the provel. It has a tangy, almost goat-cheese like taste to it. It also kind of sticks to the roof of yer' mouf'. But, boy is it fucking tasty. The only downside is that it tends to be expensive for what it is. An IMO's pie, while decked out with very quality toppings, will run about 17-20 bucks for an extra large (16 inches) two-topping. Being that it's thin crust, it's not a very filling pie. But it more than makes up for it with the unique cheese. So many bars and restaurants around here serve up the STL pizza, though, so you don't have to pay out the ass for IMO's if you don't want to .
I had know idea that the STL crust was so easy to make, I always just busted out the boboli and generously doused it in Provel, which is sold pretty much everywhere around here in local grocery chains:
I'll make the crust myself next time and report my findings.
Re: What Are You Cooking Tonight? - 03/11/1309:02 PM
that sounds like some good cheese.i love provolone and cheddar.
i had salmon burger patties on one piece of wheat each.topped em off with tartar sauce.i didnt cook them though,my mom beat me to it because i was taking a shower after waxing/cleaning the windows of sophie and working out.
looking through the freezer i saw some chicken breasts.so im trying to think what i shoud do to them for dinner toorrow.
Re: What Are You Cooking Tonight? - 03/13/1307:27 PM
i made some stroganoff offshoot dish.used these nice thin chuck flaps cooked in balsamic vinegar and red wine vinegar.the spices i put on before that were salt,pepper,garlic powder,and parsley.cooking it in the vinegars was one of the best cooking ideas ive had yet.it turned out really flavorful.i actually ate a bit of the meat just like that before adding it to the noodles with onion dip(didnt have stroganoff mix handy).served with potato cube onion recipe(that ive mentioned before).overall it was a satisfying meal and went well with my green tea.
Re: What Are You Cooking Tonight? - 03/13/1308:22 PM
That sounds delicious, man. my new bosses are actually fucking aces. We are doing wine tasting every second sunday. Since everyone flaked cept me and the spic, there was a ton of brie and prosciutto to take home. So burgers w brie were on the menu at my apartment tonight. Not the fanciest, but quick to make.
Re: What Are You Cooking Tonight? - 03/13/1311:22 PM
thanks tatty and burgers with brie and prosciutto sounds good.its been awhile since ive had some prosciutto.also tatty if theres money to be made,always count on the spic to show up on time.
Re: What Are You Cooking Tonight? - 03/15/1307:01 PM
i wasnt too hungry tonight so i made something light.chicken wraps on flour tortillas with cheddar cheese,and cilantro and jalapeno hummus.after they came out of the micro i sprayed them with lemon juice.i was surprised by how delicious they were.
Re: What Are You Cooking Tonight? - 03/17/1310:27 PM
what kinda deal did you get on those tacos?knowing you,you wouldnt pay more than 50 cents for one.
i had some chobani greek yogurts(strawberry and blueberry) mixed with three grain cheerios for dinner.got kind of hungry later so i warmed up some tortillas(flour) with spaghetti sauce and cheddar.
Re: What Are You Cooking Tonight? - 03/18/1302:03 AM
Originally Posted By: frankie figgs
what kinda deal did you get on those tacos?knowing you,you wouldnt pay more than 50 cents for one.
i had some chobani greek yogurts(strawberry and blueberry) mixed with three grain cheerios for dinner.got kind of hungry later so i warmed up some tortillas(flour) with spaghetti sauce and cheddar.
No deal other than $1.00 per 12x taco shells over at Jack's 99c store.
Re: What Are You Cooking Tonight? - 03/18/1305:30 PM
Ah, an experienced mind.
Besides the usual stuff like zinc (allegedly increasing volume), pineapple (allegedly too much needed to make it taste sweet) and smoking (allegedly resulting in loads not tasting good), is there anything else worth noting?
Re: What Are You Cooking Tonight? - 03/18/1305:44 PM
i made some sammies on wheat bread today(one slice of bread style).tomato,avocado,a small amount of mayo,sliced chicken breast,and two pieces of pepperoni.gen youre a seasoned whore,you should fear no cum.
Re: What Are You Cooking Tonight? - 03/18/1306:08 PM
backlon, you didn't get it and that was to be expected. At least you had forum fun.
Whores give interviews; some are recorded and the audio is put up. Mopes're in porn, too, so some of them get audio put up as well. Peter North's recipe he tries to push with some witchy powder and product cocktail or did so in the past. Brandon Iron told the Yoshi and his audience about the importance of a banana as well, so bonus slerp for him. Let it fester.
More of this mopish alchemy wouldn't exactly hurt.
Re: What Are You Cooking Tonight? - 03/18/1310:59 PM
Originally Posted By: PulpeD
backlon, you didn't get it and that was to be expected.
dicklon,i took it as her insinuating that my cum would taste bad after eating that.only thing ive heard improves taste is pineapple.did you take time out of your cum pina colada drinking to post that?gettting ready for the next batch already?
Re: What Are You Cooking Tonight? - 03/19/1307:14 AM
Originally Posted By: Rear Admiral
Alex, you're supposed to drain the fat from the beef!
But the pan was hot and it tastes better with grease at room temperature. The grease spot over there in the photo is what I call "little lake of taste", assuming that the people are at 5mm scale.
Re: What Are You Cooking Tonight? - 03/19/1301:44 PM
Originally Posted By: frankie figgs
i made some sammies on wheat bread today(one slice of bread style).tomato,avocado,a small amount of mayo,sliced chicken breast,and two pieces of pepperoni.gen youre a seasoned whore,you should fear no cum.
There isn't a case of cum in porn that I can recall as being horrifying to taste. Although, I had a boyfriend more than ten years ago... he tasted bitter. It would tingle the back part of the tongue where we register bitterness and it was literally the only thing that made me gag. It was so intense mind over matter couldn't save the day. He didn't smoke nor drink. Heavy crap-shit eater though even though he was fit. Can't imagine what he looks like now. *shudder*
Re: What Are You Cooking Tonight? - 03/19/1302:02 PM
Originally Posted By: Generizer
Originally Posted By: frankie figgs
i made some sammies on wheat bread today(one slice of bread style).tomato,avocado,a small amount of mayo,sliced chicken breast,and two pieces of pepperoni.gen youre a seasoned whore,you should fear no cum.
There isn't a case of cum in porn that I can recall as being horrifying to taste. Although, I had a boyfriend more than ten years ago... he tasted bitter. It would tingle the back part of the tongue where we register bitterness and it was literally the only thing that made me gag. It was so intense mind over matter couldn't save the day. He didn't smoke nor drink. Heavy crap-shit eater though even though he was fit. Can't imagine what he looks like now. *shudder*
Re: What Are You Cooking Tonight? - 03/19/1304:50 PM
I cooked a thin rib-eye in our George Foreman grill last night. It did not take as long as I thought it would and as a result it was medium-well done. I hate that. The chick and I did have fun shadow boxing and talking about "knocking out the fat".
I'll probably try it again tonight but for about half the time. All the fat did drain out, BTW.
Re: What Are You Cooking Tonight? - 03/19/1307:29 PM
made a rice bowl,with fried dumplings,and an egg roll(per person).i didnt notice last time,but the dumplings have these little noodles in them.poured just some yoshida sauce on it,but not too much.
Re: What Are You Cooking Tonight? - 03/21/1310:01 AM
Originally Posted By: have2cit
But it's jizz from an asian tranny with a nice butt, so it's not gay.
This is a common staple in the have2shit household I'm sure
I can already predict your week ass come back will be a picture of an empty plate to represent "communist food" or bowls of borsht or some bullshit like that.
Re: What Are You Cooking Tonight? - 03/21/1310:14 AM
Originally Posted By: PulpeD
Week ass. He trades daily, man.
hahahaha, I'd generally say attacking a typo is a pretty WEAK retort but that's pretty fucking funny.....by the way according to my thread titled "killer" people are suggesting you look like a homosexual cancer victim.
Re: What Are You Cooking Tonight? - 03/21/1310:22 AM
Whether you're schizo generally and praise while lashing out or if it's only sporadically, you must look like some street-drug-addled proto-loon and always carry at least one gun with you.
Re: What Are You Cooking Tonight? - 03/21/1310:26 AM
^^^This from the guy who treats the English language like a free form expressionism exercise. Rich, but not as rich as the all the Jews you've stuffed into ovens.
Re: What Are You Cooking Tonight? - 03/21/1310:52 AM
I really don't understand why you insist on posting on a board where you're unable to communicate with the other participants. Is it because any native German speakers would be able to tell right away that you're not right in the head and you think you can hide it here somehow? You're wrong. I spotted you day one squeaky.
Re: What Are You Cooking Tonight? - 03/21/1306:45 PM
i made some adobada tacos tonight.just cooked up the adobada and chopped it up,and threw it on some mini corn tortillas.then i topped it off with the salsa i made before hand.the salsa was tomatos,green onions,jalapenos,lemon juice,and a pinch of salt.not bad,but adobada you get from the store is never as good as the ones from authentic taco places.even if you cook it on the grill.but,what are you gonna do?
i want to get the grill going once spring starts.make some carne asada tacos with guacamole(which i wanted to make today but the damn avocados werent ripe ),and salsa.
Re: What Are You Cooking Tonight? - 03/22/1306:41 PM
i made some kind of mexican pizza/mula/enchilada combo today.i cooked chorizo by itself most of the way in the pan.then put refried beans on flour tortillas.i grated cotija over that and added the chorizo.then i added a little tapatatio and covered it with another tortilla.i grated cheddar over that and topped it off with just a bit more tapatio.threw it in the oven at 380 for 15 mins.it turned out really good and just a bit spicier than i thought it would.wish i wouldve had some sour cream,but oh well.
Re: What Are You Cooking Tonight? - 03/22/1307:26 PM
Originally Posted By: FAT BLOODY FINGERS
Why don't you have another nervous breakdown and get into another fight with a female bus driver you fat mother fucker.
It's going to be hard ....
The last breakdown was due to a bad chemical mix.
This one's been working fairly well for a few years now.
Little hope of it failing badly enough for a breakdown.
And, being in Florida, I don't rely on mass transit at all. Maybe I'll have a road rage episode with a teen who decides to cut from the HOV lane across 4 lanes to the turn lane on 95 instead? Could happen ...
And as for the "fat", I weigh less than Panzer. So, he's rightfully got that title now. I'm secure in passing it to him. He's earned it.
Re: What Are You Cooking Tonight? - 03/23/1305:48 AM
this has turned out to be my go to healthy lo-cal eat all week soup at the mo. broiled chicken into a corrot, leek and cabbage soup. a couple of chilli peppers int here and it's a beast..
Re: What Are You Cooking Tonight? - 03/23/1310:43 PM
^yes; I cut the beef into strips, then fried it with my spice mix, then added peppers and onions and then the BBQ sauce. Then I put it on top of noodles and put some Wish Bone ranch sauce. Over 1/2 pound of meat and over 1 pound of food!
Re: What Are You Cooking Tonight? - 03/25/1309:30 PM
i made some homemade french fries in the oven earlier.it was the side to the chicken fried pork my mom made.i wish i wouldve made the pork though,this time it turned out a lil greasy.i gotta let it digest more and then hit the gym.
Re: What Are You Cooking Tonight? - 03/26/1308:06 PM
papa johns brought dinner tonight.the delivery girl was short enough to be considered a dwarf or midget,so i guess that was a bonus.theyre like unicorns almost.but onto the pizza:the first was a thin crust with pineapples,canadian bacon,three cheese mix,and baby portabello mushrooms;the second was also thin crust but had black olives,mushrooms,parmesan romano,and extra cheese.no butter dip,just pepperonicinis and special spices.
also for those interested,right now theyre offering chorizo as a topping.plus i got 25 points as part of their promotion for a free large next time and an extra 5 for what i ordered i guess.panzer hates the freeness of it all.:p
Re: What Are You Cooking Tonight? - 03/26/1308:30 PM
so that's two pizzas...two shakes...one mom...and one shake that's yet to happen?.
frank... is this a tit fucking?. like from a Al-Qaeda perspective.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 03/26/1309:24 PM
On a related note: What happens when a suicide bomber already has a terminal illness. Does Allah deny him virgins because he has a pre-existing condition?
Re: What Are You Cooking Tonight? - 03/26/1309:42 PM
it could very well be,and its also the ugliest tatoo yet.probably on some hipster girl.and what i was saying is theres still a whole pizza left.so if anything i had half of one.
Re: What Are You Cooking Tonight? - 03/27/1303:45 PM
my farts were so offensive today,that each time i smelled one i turned my head and made a funny face today.then i had mexican food for lunch and that added to it.those were some great carne asada tacos though.they did em right like in tj.
Re: What Are You Cooking Tonight? - 03/29/1308:44 AM
Investors trying to spike prices for the new apartment building built on the ashes of the crater he'll leave behind when he finds out what he shouldn't have saved money on first-hand, obviously.
Re: What Are You Cooking Tonight? - 03/29/1302:27 PM
Originally Posted By: the unknown pervert
Panzer cooking with alcohol. What's the worst that can happen?
Science loses its best living specimen to the impact of long-term tranny cumswallowing. The flames likely will sterilize what might remain of his charred corpse. Thus all research on that unique albeit toxic ecosystem is lost forever.
Re: What Are You Cooking Tonight? - 03/29/1303:36 PM
Alex, in the English language the term "fried chicken" denotes, exclusively, a chicken product with some kind of crispy coating (flour, batter, breading, etc.) which is fried submerged, partly or wholly, in oil. If you do not submerge the chicken, but rather toss it in a small quantity of oil in a pan, you are sautéing the chicken.
Also, both of the sautéed chicken dishes recently featured on your blog TheShitIEat.com look absolutely revolting, as per usual. Is it the lighting? I wonder if your camera is properly white-balanced.
Re: What Are You Cooking Tonight? - 03/29/1304:52 PM
Originally Posted By: Rear Admiral
Alex, in the English language the term "fried chicken" denotes, exclusively, a chicken product with some kind of crispy coating (flour, batter, breading, etc.) which is fried submerged, partly or wholly, in oil. If you do not submerge the chicken, but rather toss it in a small quantity of oil in a pan, you are sautéing the chicken.
Also, both of the sautéed chicken dishes recently featured on your blog TheShitIEat.com look absolutely revolting, as per usual. Is it the lighting? I wonder if your camera is properly white-balanced.
I consider fried chicken a chicken done any way other than boiled or baked/roasted. The camera is set on auto.
Re: What Are You Cooking Tonight? - 03/29/1306:06 PM
Is the lighting in your apartment fluorescent bulbs, Alex? Because that has a different color temperature, and your camera may not be making the correct adjustment in its "auto" setting.
Re: What Are You Cooking Tonight? - 04/10/1311:05 AM
last week the most interesting thing i cooked was fresh salmon from costco.the night before i had the idea to use the water/brine from the costco green olive jar to cook it in.i put a little salt and some italian seasoning on it and it turned out even better than i expected.
last night i got started on the ribs for tonight.i put the usual suspects:salt,pepper,and garlic powder.then i caressed sweet baby rays bbq sauce all over those succulent ribs.then i threw them in the fridge and im going to cook them this afternoon.
Re: What Are You Cooking Tonight? - 04/10/1302:27 PM
You can eat red meat as often as you like...just in moderation. A lot of wild game is red meat. I can't think of a meat healthier than venison. Elk, moose, bear and other 4 legged mammals are red meat and much leaner than the average supermarket beef.
Re: What Are You Cooking Tonight? - 04/10/1302:30 PM
It's not greasy- it's tough. At least in my half dozen experiences with eating it. I have an Austrian chef friend who can cook it in the best stew you ever put in your mouth. That was neither greasy nor tough. He said it takes 2 days to break down the fibers in the muscle.
Re: What Are You Cooking Tonight? - 04/10/1302:34 PM
My friend always told me it was greasy, and that was why he and his buddies always made sausage out of it. Maybe greasy while butchering, not necessarily eating.
Re: What Are You Cooking Tonight? - 04/10/1303:37 PM
No its not full of mercury. Most harvested game is an omnivore or herbivore. Mercury comes into play as carnivores eat their way up the chain. See: pelagic fish species
Re: What Are You Cooking Tonight? - 04/10/1304:07 PM
London Broil on the grill, French Fries, Broccoli, A&W Root Beer (on sale 3-2L bottles for $3), some Breyer's vanilla later on tonight.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 04/10/1307:53 PM
Originally Posted By: frankie figgs
last week the most interesting thing i cooked was fresh salmon from costco.the night before i had the idea to use the water/brine from the costco green olive jar to cook it in.i put a little salt and some italian seasoning on it and it turned out even better than i expected.
Re: What Are You Cooking Tonight? - 04/10/1308:00 PM
Originally Posted By: J.B.
Originally Posted By: frankie figgs
last week the most interesting thing i cooked was fresh salmon from costco.the night before i had the idea to use the water/brine from the costco green olive jar to cook it in.i put a little salt and some italian seasoning on it and it turned out even better than i expected.
Re: What Are You Cooking Tonight? - 04/10/1308:08 PM
He seems to cook himself at least. A lot of odd combinations with Panzeresque levels of ingredients though.
If the actual produce, base ingredient, meat, spice or whatever else doesn't taste good, some wild combo of flavours won't let it taste better; it might be bearable afterwards. Congrats.
People more picky about their mobile than their food get what they pay for.
Re: What Are You Cooking Tonight? - 04/10/1308:13 PM
I just don't understand the obsession with food these days, and especially overpaying for same. Don't eat garbage and if you have a weakness eat it in moderation.
Eat to live, don't live to eat.
Edit: Tonight was Supper Club. We had "country fried" venison cube steak which means battered and deep fried , white rice, white gravy and a huge pot of navy beans with venison sausage and other admixtures. The meat I ate wouldn't cover a tablespoon nor would the rest fill one, except for the beans. I ate the beans "like forty going north".
Re: What Are You Cooking Tonight? - 04/10/1308:14 PM
I also made some grilled noodles with fried wiener pieces, but it tasted so horrible that I just ate the wiener pieces and flushed the noodles down the throne. Look forward to pics on the GreedyJew under Poop Cusine: food so terrible that even I can't eat it.
Re: What Are You Cooking Tonight? - 04/10/1308:43 PM
Originally Posted By: Bornyo
I just don't understand the obsession with food these days, and especially overpaying for same. Don't eat garbage and if you have a weakness eat it in moderation.
Eat to live, don't live to eat.
Edit: Tonight was Supper Club. We had "country fried" venison cube steak which means battered and deep fried , white rice, white gravy and a huge pot of navy beans with venison sausage and other admixtures. The meat I ate wouldn't cover a tablespoon nor would the rest fill one, except for the beans. I ate the beans "like forty going north".
Overpaying - affluent people in, say, hip New York City boroughs probably don't need to care about food prices much and might gladly pay for societal status upgrades included in the price of the food. The same should apply in different cities and with people with a lot less money. Starbucks doesn't primarily sell coffee - it's all a tailored experience trip. Like an Apple Store.
If you meant that organic stuff's just too fucking expensive, Bornyo, then that should relatively be true. Heavily subsidised goods have a tendency to be more competitive.
People in sports eat tons of shit, too.
Bodybuilders order gallons of protein and other powders for a mentally resourceful diet. Cyclists put maltodextrin or other highly caloric things in their hydration bladder to basically carry more pre-digested food around and not use some awful gel or energy bar.
That's not that far away from putting shitty microwave TV dinners on the table.
The moderation bit might work here and there. For results which directly cater to vanity and thus actually have to be noticeable, more is needed. The usual shit. Change in eating habits, style and choice, increased physical activity, not saying "Fuck it!" after a while.
I'm thinking about a name for my fitness program tech already. Tech. Maybe a cult, as there is where the money allegedly is.
Over cooked it a little. It was so thick I was worried about under cooking it. I figure that is medium well, I shoot for medium. Sprinkling of Montreal Seasoning on it. I may be addicted to that shit.
Now cold sandwiches for lunch (American cheese and may) and probably open faced w/ gravy for dinner tomorrow.
Re: What Are You Cooking Tonight? - 04/11/1306:28 AM
apparently Jerkules doesn't clean his grill. Know what they say about women with dirty cars and pussies? The same thing applies to faggoty men and their grills. since Jerkules is one giant bleeding Mangina, well you get the point.
Re: What Are You Cooking Tonight? - 04/11/1307:51 AM
After I heat it up and anything crusted to it turns to ash, I brush it down. You are supposed to do more than that to clean a grill?
The debris in the middle is seasoning that scraped off when I jabbed the fork in one end to flip it. The gray in the upper right corner is because that burner aint quite right and never really gets hot enough to burn the stuff off. I only use the right side of the grill if I over cooked one side of something on the left.
Nate, all your sweet talkin aint gonna get my meat in your mouth.
Re: What Are You Cooking Tonight? - 04/11/1308:00 AM
Something I did the other day that turned out well. I had what I thought were sliced boneless chicken breasts. Turns out they were thin cutlets. I dusted each side w/ 5 Pepper Seasoning and threw them on the grill. DELICIOUS! I'm going to chop em up and throw them on a salad nest time I get the urge.
I gotta find something to do with veal chops on the grill.
Shit Lou, you can have the green grass. That's gonna be 3-4 hours a week of mowing, plus weed wacker time.
I'm hoping tomorrow or Sunday my horse pasture is dry enough to drive through. I still need to pick up the trees and shit I cut up after Sandy. If I don't get that out, then I'm not going to be able to mow half of that acre.
The neighbor's goats ate so much brush back there, that I can get to the old fence posts. I may run a wire for the electric fence and let the horse out there this summer to graze.
Re: What Are You Cooking Tonight? - 04/13/1307:03 PM
Threw some Moroccan seasoning on some chicken and baby bella mushrooms, grilled the chicken, sauteed the mushrooms and threw them in with some fettuccine alfredo.
Re: What Are You Cooking Tonight? - 04/13/1307:17 PM
sounds pretty good tup^.
i seasoned some ground beef with salt,garlic powder,pepper,and worchestishire sauce.then i made it into two tube like patties with cotija inside.i cooked those up and steamed them,then warmed up some toritillas on the stove;put them together and topped them off with avocado and a1 sauce.
Re: What Are You Cooking Tonight? - 04/14/1305:40 AM
I threw a couple ribeyes on the grill and while I did that, the chick whipped up a great spinach salad with sliced avacado, cukes and grated parmesan. Then, believe it or not, she watched the race with me.
Re: What Are You Cooking Tonight? - 04/14/1306:31 PM
Veal Stew (crushed tomatoes, parsley, red wine) and polenta. I cheat. I use a mixer and not a polenta paddle. I forgot to get some Jarlsberg cheese to eat with it. My old man always told me "piece cheese with polenta, not grated cheese." I use grated parmigiano reggiano when I do it over rice.
Last 2 times I made the polenta too damn runny. This time the stuff is nice and firm.
The presentation is nothing special, so I didn't snap any pics. Runny red w/ chunks of veal over a slab of yellow.
I was at Schwartz's last year. Great food. Great price.
I grilled two chicken breasts with Montreal seasoning this past weekend at my friend's cabin upstate near Massachusetts. I'm much better than him at grilling chicken but it was tricky since other than the fire there was no light outside.
Much to my surprise, I grilled it well.
Had had no idea it was a "jew" seasoning. I had never heard of it before.
Re: What Are You Cooking Tonight? - 04/15/1302:18 PM
That right there would make a good tag team. Both possess a sturdy build, affording a perv the ability to not worry about being too delicate with them.
Re: What Are You Cooking Tonight? - 04/17/1301:35 PM
Leftover homemade marinara and random stuff sitting around in the fridge. Why let it go bad when you can make a fresh pizza. I burned myself in the process... at least I didn't cut myself like I've been doing since the stroke. :-D
Re: What Are You Cooking Tonight? - 04/17/1302:25 PM
Originally Posted By: Generizer
Leftover homemade marinara and random stuff sitting around in the fridge. Why let it go bad when you can make a fresh pizza. I burned myself in the process... at least I didn't cut myself like I've been doing since the stroke. :-D
Is that your version of turd pizza? Some of the ingredients are unidentifiable.
Re: What Are You Cooking Tonight? - 04/17/1302:28 PM
Originally Posted By: Walsingham Montgomery Worthington III
Originally Posted By: Generizer
Leftover homemade marinara and random stuff sitting around in the fridge. Why let it go bad when you can make a fresh pizza. I burned myself in the process... at least I didn't cut myself like I've been doing since the stroke. :-D
Is that your version of turd pizza? Some of the ingredients are unidentifiable.
Maybe if there was sausage then it'd be closer to turd.
Left side is fresh mozzarella, red bell pepper, dried oregano & fresh basil.
Right side is pepperoni, red bell pepper, onion, dried oregano, shredded parmesano reggiano and fresh basil.
Re: What Are You Cooking Tonight? - 04/17/1306:29 PM
Originally Posted By: Walsingham Montgomery Worthington III
Originally Posted By: Generizer
Leftover homemade marinara and random stuff sitting around in the fridge. Why let it go bad when you can make a fresh pizza. I burned myself in the process... at least I didn't cut myself like I've been doing since the stroke. :-D
Is that your version of turd pizza? Some of the ingredients are unidentifiable.
thats what most people would call fresh ingredients dickhead. looks pretty good gen.
anyway i made a spin on chicken breast parmesan with cotija.i took some kirkland brand sauce and dumped it in the pot and poured in red wine vinegar and balsamic vinaigrette,as well as some sage and oregano.then i put it over 4 chicken breasts and grated cotija all over that shit.then i cooked it in the oven and it came out nice and crispy.this is tasters choice right here.
Re: What Are You Cooking Tonight? - 04/28/1302:30 PM
I'm ordering Chinese tonight. My sister turned me on to a joint that delivers. I live in the sticks, this is unheard of out here. Order online, pay via debit card, $1 delivery fee and 45 minutes later there is a dude at your door w/ a sack full of food. Couple dollar tip and on his way. I hope the food don't suck.
Re: What Are You Cooking Tonight? - 04/29/1301:36 AM
Homemade lasagna with sheets of pasta I made myself this weekend, and ricotta cheese I made myself in a pot on the stove this weekend while the bolognese sauce was stewing. I used pork because it's the cheaper meat here, but still with my hourly billing rate this lasagna is like $300 a serving.
Re: What Are You Cooking Tonight? - 04/29/1306:22 AM
Yes, it is always great. Plus, people who can't cook are always astonished that "you made this?!" Shit, it's easy but if you want to be impressed, fine by me.
Re: What Are You Cooking Tonight? - 04/29/1311:15 AM
Originally Posted By: Rear Admiral
Homemade lasagna with sheets of pasta I made myself this weekend, and ricotta cheese I made myself in a pot on the stove this weekend while the bolognese sauce was stewing. I used pork because it's the cheaper meat here, but still with my hourly billing rate this lasagna is like $300 a serving.
Re: What Are You Cooking Tonight? - 04/29/1307:32 PM
Originally Posted By: Uomo Grassissimo!!
Originally Posted By: Generizer
Made homemade gnocchi with homemade ricotta cheese instead of potato.
Sounds more like small ravioli.
Regardless, homemade pasta is always great!!
Ravioli would mean the ricotta is inside the pocket. The gnocchi is a mixture of semolina, ricotta and egg. Various parts of Italy have their own way of making it
Re: What Are You Cooking Tonight? - 04/29/1307:55 PM
I cooked a pork tenderloin chop. I'm trying to get decent at cooking cuts of meat, as opposed to chucking them into the George Foreman Grill. It was ok...
Re: What Are You Cooking Tonight? - 04/29/1311:14 PM
Alex, sometimes slaving over a hot stove is relaxing. The ingredients probably only cost $15.00 in total but I'm talking about the time involved. A real bolognese sauce takes six to eight hours to prepare, making the pasta a similar amount of time for it to dry before cooking. (The pasta itself takes less than half an hour to make, but it has to dry.)
The payoff comes from the smells that fill your home while the food is in the oven, and the feelings those smells induce in the one who is about to be fed. I spend most of my week working like a dog; one day on the weekend I get enormous enjoyment out of spending half a day cooking something up.
Re: What Are You Cooking Tonight? - 04/30/1312:00 AM
Originally Posted By: Rear Admiral
Alex, sometimes slaving over a hot stove is relaxing. The ingredients probably only cost $15.00 in total but I'm talking about the time involved. A real bolognese sauce takes six to eight hours to prepare, making the pasta a similar amount of time for it to dry before cooking. (The pasta itself takes less than half an hour to make, but it has to dry.)
The payoff comes from the smells that fill your home while the food is in the oven, and the feelings those smells induce in the one who is about to be fed. I spend most of my week working like a dog; one day on the weekend I get enormous enjoyment out of spending half a day cooking something up.
How about just some KGB Sauce and auto-sprayable Febreze?
Re: What Are You Cooking Tonight? - 04/30/1312:45 PM
Originally Posted By: tattypatty
I cooked a pork tenderloin chop. I'm trying to get decent at cooking cuts of meat, as opposed to chucking them into the George Foreman Grill. It was ok...
Grilling chops on the stove is a real pain in the ass. It's hard to cook them thoroughly without scorching them. I've had the best success using a low-medium heat and cooking them for like fifteen/twenty minutes a side. I've had more luck breading them up and putting them in the oven at 350 for a half hour.
Re: What Are You Cooking Tonight? - 04/30/1303:14 PM
Originally Posted By: fartz
Originally Posted By: tattypatty
I cooked a pork tenderloin chop. I'm trying to get decent at cooking cuts of meat, as opposed to chucking them into the George Foreman Grill. It was ok...
Grilling chops on the stove is a real pain in the ass. It's hard to cook them thoroughly without scorching them. I've had the best success using a low-medium heat and cooking them for like fifteen/twenty minutes a side. I've had more luck breading them up and putting them in the oven at 350 for a half hour.
Re: What Are You Cooking Tonight? - 04/30/1306:32 PM
Blasting in with high heat in the oven then turning waay down is what my chef buddy said to do. He showed me the best way to make steaks. I am just gonna keep practicing.
Re: What Are You Cooking Tonight? - 04/30/1306:51 PM
Originally Posted By: tattypatty
Blasting in with high heat in the oven then turning waay down is what my chef buddy said to do. He showed me the best way to make steaks. I am just gonna keep practicing.
How hight?; the $600 consumer-grade oven can only go not-that-high.
Re: What Are You Cooking Tonight? - 05/19/1308:32 PM
Burgers and these huge beef dogs from the good meat store. On the grill. Smoking a bowl with the girl during the cooking. Neighbor came to the fence because he wanted to talk to me. I figure it's about the weed smoking in the back yard we're all into now. He offers me a couple of shots off the shine he made for a bowl. He makes shine? What the fuck? Well, since I've seen 2 seasons of Moonshiners, I'm pretty much a fake internet expert.
Made it with rye. Hotter than a motherfucker. I suggested cutting it with some apple juice maybe.
Re: What Are You Cooking Tonight? - 05/20/1302:36 AM
Kee-nwa! The Peruvian ambassador brought me some. I do not like it. If we were really friends, rather than business acquaintances, I'd ask him to bring me his country's other major export, which I like very much.
Re: What Are You Cooking Tonight? - 06/02/1307:37 AM
we started the cabbage soup diet today. day #1 is cabbage soup and fruit only.
on returning home from work the wife 'realized' that the arabic bread we bought on the weekend is just about to go out of date, so now she's cooking this:
Re: What Are You Cooking Tonight? - 06/16/1305:53 PM
T-BONE, NIGGAS!!!!!!
Salad (Romain/tomato/Ken's Zesty Italian), Knorrs Steak Fajita Rice (meh), Broccoli Florets, Kernel Corn. Heading to the Ice Cream stand now for dessert.
Re: What Are You Cooking Tonight? - 06/16/1309:50 PM
Originally Posted By: PulpeD
Is that worth it for a steak and would a preparation which doesn't involve bloody English cooking hold up in your eyes?
There are various regular qualities, some organic ones and then there's dry-aged organic stuff which is outrageously priced in comparison. I didn't try the top stuff yet; the other qualities tasted better the more expensive it was. Shocking and all that.
I don't do aged meat. When I was a kid, we got all aged beef (steaks, roast beef, London broil) and my pop cooked everything rare. I'd wake up in the middle of the night w/ the bacteria tryin to fight its way through my guts.
What do you mean by "bloody English cooking"? I always shoot for Medium w/ beef (pink and warm in the middle).
Was it worth it? It could have fed 3 normal people instead of 2. The fillet mignon side of the steak was so tender that it didn't need to be chewed. Coulda smushed it on the roof of my mouth 3 times with my tongue instead.
Next weekend I'm going to grill some veal chops. I gotta do some net research first though.
Re: What Are You Cooking Tonight? - 06/16/1310:51 PM
Bloody English cooking would be rare. Rare's suspicous to me. Some seem to think to actually cook a steak until it's not pink in the middle would be a complete waste. Strange carnivores.
Re: What Are You Cooking Tonight? - 06/18/1306:17 AM
^ yep ! I like it medium to medium rare. Not into eating anything bloody including pussy ! Had a surprisingly good steak at a Ruby Tuesdays Sat. in Knoxville. Very tender. A welcome respite from the shoe leather at Ryans Steak house.
Re: What Are You Cooking Tonight? - 07/01/1306:21 AM
Grilled a pork steak and boiled it in beer and cheap barbecue sauce for an hour. Anyone who hasn't had a goddamn pork steak does not know what they are missing. It's not exquisite by any means, but it's an amazing cheap cut of meat if cooked properly to tenderize it. It's a local thing from what I've heard? Any other part of the country dabble in pork shoulder steaks besides us baseball faggots here in Missouri?
"Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
Pork shoulder steaks are a staple of St. Louis-style barbecue."
Just ask ur butcher to cut half-inch steaks of pork shoulder, you'll never, ever regret it.
Re: What Are You Cooking Tonight? - 07/05/1308:15 AM
The wings came out bad. The 2 bone parts came apart on the grill. Flavor was good. The Stubbs sauce wasn't that hot while eating, but left an after burn in my mouth.
Re: What Are You Cooking Tonight? - 07/05/1310:10 AM
Originally Posted By: Jerkules
The wings came out bad. The 2 bone parts came apart on the grill. Flavor was good. The Stubbs sauce wasn't that hot while eating, but left an after burn in my mouth.
You could have just went with the sweet chilli pork, its the easiest thing ever:
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 07/06/1312:37 PM
Re: What Are You Cooking Tonight? - 07/10/1312:52 PM
Growing Thai chili peppers is as easy as taking a morning dump out here. I can't eat these violent things fast enough so I made homemade giardiniera with them.
Re: What Are You Cooking Tonight? - 08/03/1312:29 PM
1 medium-large onion, 2 cloves garlic (smallish ones) 1 lb beef cubes (or favorite cut sliced into bite-sized pieces 2 or 4 teaspoons curry (from East Indian store or grocery variety) (add red pepper and/or cayenne to taste if extra heat wanted) sprinkle of black pepper, salt, 1 teaspoon sugar 2 cups water 1 small potato - peeled, diced 3 tablespoons or so of plain yogurt or sour cream (mix if you like) ---- chop onions and garlic, sautee in some oil, add meat and brown; add spices, stir, add water and potato, bring up to boil; bring down and let mix simmer for 10-15 minutes; add yogurt/sour cream and stir. simmer low heat, stirring often, for 20 min or so. Serve with rice. I sometimes let it cool off and leave it in the fridge 4-8 hrs and let the flavors deepen. Use mutton if you have it. Ditto with chicken.
Re: What Are You Cooking Tonight? - 08/03/1301:46 PM
Have you ever used the curry mix blocks? Like this:
I've used this (a different brand, tho) for years. Milk instead of water, a shot or two of rooster chile sauce. I'm not very good at sauces...they are always too thin. So this works fine for me.
Re: What Are You Cooking Tonight? - 08/03/1310:58 PM
That looks like Japanese curry mix. Never tried that. I tend to use the basic Indian curry that comes in bags, sometimes stuff from Malaysia. It's insane how much is out there.
I've tried Indonesian curry paste, which you buy in a plastic dispenser and use a bit at a time, but it spoils fast since I don't use much of it.
You can also make different variations of the Thai curry - red/yellow/green - using their little cans of past and mixing it with coconut milk, a little pb, etc. I think south Indians also put coconut milk in their curries.
I'd like to try a curried goat some day but I'd probably etch the smell into two or three rooms here and would have to cook for hours to get old goat soft enough to eat.
Ought to try milk instead of water. Some people like runny curry, especially if they eat a ton of rice. I like mine a little more compact.
Re: What Are You Cooking Tonight? - 08/03/1311:17 PM
Originally Posted By: Jerkules
Anyone have a recipe for grilling veal chops that isn't just sage rub or stuffing them w/ mozzarella and prosciutto?
No recipe, but your mention of veal reminds me that my grandmother used to pound the shit out of pork cutlets and tell us it was veal because she knew I hated pork. I don't hate pork at all anymore. It turns out I just hated overcooked pork which is how she used to cook it. Old-timey fear of trichinosis, I guess.
Re: What Are You Cooking Tonight? - 08/04/1302:33 PM
That's a damn fine looking fish.
I first got into curry from a little teryaki joint down the street. When I looked into how to make it myself, I found out there were a bunch of different types. It's like ceviche. There's no single "real" recipe. It's different everywhere.
Re: What Are You Cooking Tonight? - 08/15/1307:30 AM
What on Earth is a "funnel cake kit"? The recipe is so simple: Flour, eggs, milk, baking powder, salt, sugar, vanilla (if you're feeling ambitious), funnel, fry. I used to make 'em at the county fair. I swear to God, Alex, you paid $2.50 too much.
Speaking of fried bread, I am surprised that you haven't made Navajo tacos yet and uploaded any pictures. They're basically the homemade version of a Taco Bell chalupa, with taco meat, lettuce, cheese, beans (refried or whole, but refried are fattier and therefore more tasty), tomatoes, salsa and of course some sour cream on a skillet-sized piece of Navajo fry bread. Each one is 1500-2000 calories or so, and completely delicious. (I'm sure your photographs will be revolting as usual.) Navajo fry bread tacos are therefore perfect for your routine of ambling over to the gym to pretend to work out for 20 minutes or so, then filling up on 5000 calories of fried junk food and off-brand energy drinks.
Holy fuck, just typing that makes me want to cook some up this weekend.
Re: What Are You Cooking Tonight? - 08/15/1308:20 AM
Originally Posted By: Barry the Pirate
That's a damn fine looking fish.
I first got into curry from a little teryaki joint down the street. When I looked into how to make it myself, I found out there were a bunch of different types. It's like ceviche. There's no single "real" recipe. It's different everywhere.
----------- Yep, tons of places have their own variations - India, Paki, Malaysia, Indonesia, Singapore, etc. And in each country/region they have multiple types of curry mixes. I read somwewhere that you can still go to shops that will mix a curry powder to your specs. Sort of like an old winemonger.
Re: What Are You Cooking Tonight? - 08/15/1309:09 PM
Very cool. We didn't make it to the Asian market on our trip last week and I'm getting all kinds of antsy for curry. I'll have to break down and get the Golden kind.
Re: What Are You Cooking Tonight? - 08/15/1309:48 PM
Originally Posted By: Rear Admiral
What on Earth is a "funnel cake kit"? The recipe is so simple: Flour, eggs, milk, baking powder, salt, sugar, vanilla (if you're feeling ambitious), funnel, fry. I used to make 'em at the county fair. I swear to God, Alex, you paid $2.50 too much.
Speaking of fried bread, I am surprised that you haven't made Navajo tacos yet and uploaded any pictures. They're basically the homemade version of a Taco Bell chalupa, with taco meat, lettuce, cheese, beans (refried or whole, but refried are fattier and therefore more tasty), tomatoes, salsa and of course some sour cream on a skillet-sized piece of Navajo fry bread. Each one is 1500-2000 calories or so, and completely delicious. (I'm sure your photographs will be revolting as usual.) Navajo fry bread tacos are therefore perfect for your routine of ambling over to the gym to pretend to work out for 20 minutes or so, then filling up on 5000 calories of fried junk food and off-brand energy drinks.
Holy fuck, just typing that makes me want to cook some up this weekend.
Its this shit, nigga:
Gotta go and squeeze-out a funnel cake of my own on the loo.
Re: What Are You Cooking Tonight? - 08/16/1309:33 PM
Originally Posted By: Rear Admiral
Speaking of fried bread, I am surprised that you haven't made Navajo tacos yet and uploaded any pictures. They're basically the homemade version of a Taco Bell chalupa, with taco meat, lettuce, cheese, beans (refried or whole, but refried are fattier and therefore more tasty), tomatoes, salsa and of course some sour cream on a skillet-sized piece of Navajo fry bread. Each one is 1500-2000 calories or so, and completely delicious. (I'm sure your photographs will be revolting as usual.) Navajo fry bread tacos are therefore perfect for your routine of ambling over to the gym to pretend to work out for 20 minutes or so, then filling up on 5000 calories of fried junk food and off-brand energy drinks.
Holy fuck, just typing that makes me want to cook some up this weekend.
Re: What Are You Cooking Tonight? - 08/24/1310:21 AM
Going to a restaraunt/bar on the lake this evening. They got great bbq and other short orders. Cold beer, mixed drinks, music, babes in bikinis, pretty waitresses and an outdoor venue. All that good life shit.
Re: What Are You Cooking Tonight? - 08/24/1309:00 PM
Just made my first attempt at figuring out how to make massaman curry from scratch with a friend. None of that pre-made curry mix. More like 20+ ingredients involved. It turned out pretty good. Next time, may need less lemongrass and a little more cumin.
The prata turned out perfect though. I'm hoping it's not just luck.
Re: What Are You Cooking Tonight? - 09/18/1302:22 AM
i think dry mustard powder, Alex. If you're smart you'll have some on hand. It's great for making Chinese-style hot mustard for pennies. I know you like those greasy Chinese take-out meals, with deep fried crispy things in the styrofoam box. That stuff screams for hot mustard, which is, quite simply, dry mustard and water.
Re: What Are You Cooking Tonight? - 09/18/1301:59 PM
Originally Posted By: Rear Admiral
i think dry mustard powder, Alex. If you're smart you'll have some on hand. It's great for making Chinese-style hot mustard for pennies. I know you like those greasy Chinese take-out meals, with deep fried crispy things in the styrofoam box. That stuff screams for hot mustard, which is, quite simply, dry mustard and water.
Tod's copycat Big Mac sauce turned out great, but it tastes nothing like real Big Mac sauce. The copycat is still great for burgers, sandwiches and as a dip.
Re: What Are You Cooking Tonight? - 09/23/1306:19 AM
Made myself a sandwich with 1/4 pound of roast beef, with bread & butter pickles, with home-made tartar sauce on both sides of Italian/French bread/baguette [half of it] for breakfast. And a cup of Lipton tea [made with 1 packet from a 100-pack that was on sale for $2.99].
Re: What Are You Cooking Tonight? - 11/04/1309:35 AM
Last night was boneless pork chops stuffed with sausagemeat and stuffing. YUM!
Sitting in the freezer for later in the week are Chicken Breasts stuffed w/ rice, prosciutto and mozzarella, and a big ole Bacon Wrapped Meatloaf. I love it when my butcher offers new "oven ready" delicacies.
Re: What Are You Cooking Tonight? - 11/07/1306:56 PM
The meatloaf was good. Added surprise was that there was some fresh Mozzarella in the middle. Been eating sandwiches from the thing for the past 2 days.
Re: What Are You Cooking Tonight? - 11/09/1302:08 PM
LOL!
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 11/09/1302:28 PM
Originally Posted By: Jigaloo
When he's on the news because of a nationwide manhunt, don't you want to be able to say you know one of his recipes?
When he's on the news because of a nationwide manhunt, I want to be able to say "You can't miss him, Officer. He's the fool with the 'Fugitive Food' blog."
Re: What Are You Cooking Tonight? - 11/09/1304:12 PM
I just made a nice pot of aguadito. Found a Peruvian chica in Tokyo who's a fantastic fuck and an even better cocksucker, and a taste of home should be a nice ass-opener. She told me that she tried to make some but failed because of lack of ingredients, but I found everything I need except yellow aji peppers, for which I've got a workable local substitute.
I already got two fingers in that asshole, so there really isn't any special effort required, but I do try to be polite.
Re: What Are You Cooking Tonight? - 11/09/1304:36 PM
As for the Alex Salad, I have to imagine roughly-chopped cabbage and half a quart of dollar-store dressing of dubious origin, topped with pepperoni slices. I await the grand unveiling on The Shit I Eat.
Re: What Are You Cooking Tonight? - 11/09/1305:39 PM
What do you figure your whore budget is a month, Admiral? Only include cash and the estimated value of their portion of the drugs, not food, drinks or gifts.
Re: What Are You Cooking Tonight? - 11/09/1306:04 PM
This Peruvian girl isn't a whore, but I would estimate about US$6000 a month goes to whores and drugs. It's about what I pay in child support. But US$10,000 goes to investments, so it's not what you think. I'm totally responsible, and can stop at any time! Hopefully before my heart stops.
The places I spend the most time (Hong Kong, Singapore, Tokyo, and Seoul) are expensive, so that US$6000 doesn't go as far as one would think. It's at least US$300 every time I fuck a whore for two hours or so, and usually about US$1000-1500 for an extended evening of drugs and fucking. It ain't like I'm blowing six thousand in the Philippines. Oh, how I wish there were any reasonable excuse for me to spend extended time in the Philippines! But, alas, there is not.
Re: What Are You Cooking Tonight? - 11/09/1308:43 PM
Blow was HK$1000 (US$135) a gram last time I was partying in Hong Kong. I had two grams left over in the morning and had to wash them down the sink to catch a flight. Is that a good price? Probably not, if I were in LA or SF. When cavorting with whores and strippers in California, the coke is included in the party. My most epic night ever was at the Market Street Cinema, May 2006. I was there for three days straight. Even after the club closed, and people were sweeping up, we partied straight on through. Fuck, that was costly. But that was back when I could still get hard when coked up so it was still great value. Ah, Marina, you sweet assfucking Colombiana, I should have married ya.
Re: What Are You Cooking Tonight? - 11/09/1311:40 PM
In NJ, last I knew it was like $60-70/gm of mediocre blow, $180-200/8ball. Meth is much pricier, like $120-$200/gm, no clue on an 8ball. That is pretty good quality crystal. Biker crank used to be $200/8ball, but I haven't seen that for sale since they make you sign a log to buy sudafed.
Re: What Are You Cooking Tonight? - 11/10/1312:45 AM
^^^ I remember making out with a girl there who looked like a supermodel. We were in some sort of small dancing booth thingy where we were both standing up. The only thing off putting was that the floor was extremely..... sticky.
Re: What Are You Cooking Tonight? - 11/10/1301:05 AM
Every now and then a super hot girl would get fired from Mitchell Brothers and get exiled to MSC. You could always tell because the MBOT girls would have two name stage names. ( the ashley madison style) Regular MSC girls all had one name stripper names. The hottest one I ever banged there was called Peaches at MSC and was an Aussie chick. She later became a big hit at MBOT. Those little booth thingys eventually became little fuck booths with padded bench/shelf and bottles of purel and paper towel dispensers mounted on the walls.
Re: What Are You Cooking Tonight? - 11/10/1301:15 AM
Originally Posted By: faceblaster
Those little booth thingys eventually became little fuck booths with padded bench/shelf and bottles of purel and paper towel dispensers mounted on the walls.
Oh yes they did indeed. And drug dens. Market Street Cinema was a wonderland of sleaze.
Re: What Are You Cooking Tonight? - 11/15/1304:56 PM
Chum salmon is referred to as "dog salmon" up here because there used to be a pet food factory that bought up all that crap fishmeat back them. Some asshole marketer recently decided to start calling it "keta salmon" to confuse idiots at the grocery store. Don't ever buy that shit. They even look retarded:
Re: What Are You Cooking Tonight? - 11/16/1312:22 AM
I made the Alex Salad Mk. II - [basil cheesy soy sauce and cheesy garlic croutons]. Decided to add some soy sauce to the vegetables and then sprinkled to powdered cheese to thicken the liquids [mushroom juice/water, soy sauce and hot sauce], then sprinkled some basil seasoning just because why not. Turned out really good.
Then made a Peeps burger out of 2x ghost peeps [buns] with 1x pumpkin head peeps in the middle [as a pattie]. It tastes the same [all 3 of them are same flavor of marshmallow]. I got them on clearance at 75% off.
Re: What Are You Cooking Tonight? - 11/16/1303:30 AM
Originally Posted By: Mr. Horton
I made the Alex Salad Mk. II - [basil cheesy soy sauce and cheesy garlic croutons]. Decided to add some soy sauce to the vegetables and then sprinkled to powdered cheese to thicken the liquids [mushroom juice/water, soy sauce and hot sauce], then sprinkled some basil seasoning just because why not. Turned out really good.
Then made a Peeps burger out of 2x ghost peeps [buns] with 1x pumpkin head peeps in the middle [as a pattie]. It tastes the same [all 3 of them are same flavor of marshmallow]. I got them on clearance at 75% off.
Cliff notes version: Panzer is eating dumpster dive....again.
Re: What Are You Cooking Tonight? - 11/16/1307:22 AM
Cooked a pork tenderloins sous vide last night. Rubbed it with olive oil and spicy sweet BBQ seasoning, then vacuum sealed it and dropped it into the water oven for 3 hours at 137 degrees. After that I browned it in a super hot cast iron skillet filled with butter to form a nice crust. It was great. Served with roasted red potatoes and pan gravy.
Re: What Are You Cooking Tonight? - 11/22/1308:40 PM
I've been buying some hummus of that exact flavor for a while, but the most recent batch had like half of the red pepper flavoring in the middle than it usually does. Can't remember the brand.
Re: What Are You Cooking Tonight? - 11/23/1306:13 PM
Originally Posted By: LouCypher
anyone ever try this?.
How To Cook Steak In A Cooler
I have a Sous Vide Supreme and a vacuum sealer and do this all the time. I mostly use it for cuts of meat that are easy to overcook like chicken breasts, pork tenderloin and beef tenderloin. Although a flank steak cooked at 131degrees for 2 days and then seared on a super hot griddle is pretty great. The best part is the meat is cooked to the exact temperature and doneness all the way through.
Re: What Are You Cooking Tonight? - 11/23/1310:58 PM
Originally Posted By: Steezo
Originally Posted By: LouCypher
anyone ever try this?.
How To Cook Steak In A Cooler
I have a Sous Vide Supreme and a vacuum sealer and do this all the time. I mostly use it for cuts of meat that are easy to overcook like chicken breasts, pork tenderloin and beef tenderloin. Although a flank steak cooked at 131degrees for 2 days and then seared on a super hot griddle is pretty great. The best part is the meat is cooked to the exact temperature and doneness all the way through.
nice... i'm down to try that cooler method although i pan fried a few steaks tonight using some of ramseys(below)recommendations and there wasn't much of a temperature gradient and alot less steps. i'm betting chicken and pork is where the sous vide pay off is.
Re: What Are You Cooking Tonight? - 11/29/1311:22 PM
Originally Posted By: Mr. Horton
Just made the Thanksgiving meal for myself:
+ Campbell's Slow Kettle-Style Tomato and Sweet Basil Bisque Soup $2.76 + Stove Top creamy mashed potatoes [my idea] $3.00 + Chicken wings [from Ghetto Fried Chicken] $10.00 + Campbell's turkey gravy $0.49 + Cole slaw [from the local supermarket] $2.16 + Mountain Dew $5.54 + Mrs. Smith's dutch apple pie $2.49 + Smirnoff strawberry lemonade pouch $2.49
Total $28.93
Best thanksgiving ever! - The Smirnoff strawberry lemonade pouch really sealed it. Too bad I had only 1 pouch of it - its very smooth. Gonna watch some granny porn real quickly and hit the bed.
Re: What Are You Cooking Tonight? - 12/06/1308:36 PM
Making some chicken stew. I had the TV on in the background yesterday and Rachael Ray's show came on. First off, the bitch was clearly drunk. Furthermore, her recipe was stolen almost verbatim from a Cook's Illustrated recipe, minus some carrots. I know this because someone at CI must have noticed it so they put their own version of the recipe into the weekly free recipes that they mail out to their subscribers.
Re: What Are You Cooking Tonight? - 12/26/1308:02 PM
Originally Posted By: Steezo
Making some chicken stew. I had the TV on in the background yesterday and Rachael Ray's show came on. First off, the bitch was clearly drunk. Furthermore, her recipe was stolen almost verbatim from a Cook's Illustrated recipe, minus some carrots. I know this because someone at CI must have noticed it so they put their own version of the recipe into the weekly free recipes that they mail out to their subscribers.
the fact that she's doing a show with that alleged half a fag guy fiere speaks volumes for her sobriety/addiction level. plus she's about 5 years late for a tit job and cranks what she's got at very odd angles. check out one of her recent shows and see what i mean.
Re: What Are You Cooking Tonight? - 01/06/1407:28 AM
I would put all 4 products in the name brand category. Green Giant, Polly-O, Kraft, and Ronzoni (I've never seen their parmesan, but Tony Randall used to do their pasta commercials).
Re: What Are You Cooking Tonight? - 01/15/1409:40 PM
Quote:
I had an idea for this sandwich for several months; when I made the tuna salad and red caviar sandwich, I thought to myself that adding shrimps on it would make it better, and now I had a chance to make it and so I did. I also added some of my hand-made garlic knot sauce on the bread and toasted it a bit. Then tuna salad, red caviar and shrimps and wham-o! It tastes great but its not cheap you know! I recommend it and will be making more of these in the future.
Re: What Are You Cooking Tonight? - 01/16/1405:17 PM
Grandma Panzer made some Mini Pirozhki's with Beef Stuffing.
Quote:
My grandma made these. They taste very good good when they are fresh but the dough starts to harden-up in 8-9 hours after they are out of the oven. In the fried ground beef stuffing there is also fried onions, salt and pepper.
Re: What Are You Cooking Tonight? - 02/06/1408:34 AM
Alex made some Exotic Foods Chicken Biryani.
Quote:
Recently I wanted to try a frozen Chicken Biryani meal by Bombay Kitchen that was sold nearby, but the high cost detered me from trying it out. Recently I found this Chicken Biryani meal by Exotic Foods in Jack's 99c store for $1.49 so I decided to buy it and try it. I also found that Bombay Kitchen and Exotic Foods brands are made by the same manufacturer, but the later brand is more budget-oriented. Chicken tastes good but the rice is nasty, so I picked out all the chicken pieces and downed the rice into the toilet.
Re: What Are You Cooking Tonight? - 02/07/1404:08 PM
Thugkitchen is great. Read up on blueapron and you will see it's superior, though. They send you everything you need to cook their recipes, from the best sources. And they are all excellent meals and only take about 30-45 mins to cook. you dont have to shop for a thing assuming you have salt and pepper and olive oil on hand. And all you really need is a sharp knife and a couple pans. No gourmet shit accessories required. meal cost is abt 9.99/person at 600-700 calories per serving. And its always more than you can eat.
Re: What Are You Cooking Tonight? - 02/07/1405:27 PM
I wish something like that was available up here. Even if they shipped to Alaska, the shipping cost would more than double the meal price, I'm sure. Then again, I have problem chopping veggies and whatnot and cooking for myself. Dating a girl who can also cook is pretty fucking awesome, too. My current trollop loves to cook. She went through my fridge last Sunday morning and ended up making a great breakfast side dish by just sautéing onions, apple and fingerling potatoes.
Re: What Are You Cooking Tonight? - 02/07/1408:09 PM
I wish I had a floozy that cooked. I never have. My cunt ex wife's first meal she cooked for me was boxed mac and cheese. A big block of pasta with the cheese powder sprinkled on top. Ah, young love.
Re: What Are You Cooking Tonight? - 02/08/1408:42 AM
Last night I cooked their chicken pad thai with baby tatsoi and peanut sauce. It was really good. We couldn't come close to eating it all so I guess that was about a 550 calorie meal.
If anyone is interested you can look up the ingredients and recipes at their site, but the beauty of subscribing is they mail you one lime, one potato, 6 sprigs of cilantro, 24 peanuts, etc in the exact amount the recipe requires. I don't care what kind of market you have access to, you can't buy your ingredients less wastefully.
Re: What Are You Cooking Tonight? - 02/12/1412:34 AM
Quote:
Recently I wanted to try a frozen Chicken Biryani meal by Bombay Kitchen that was sold nearby, but the high cost detered me from trying it out.
The best chicken biryani is at Ebeneezer's on Lockhart Road in Hong Kong. It fortifies me well before I toddle off to snort coke off the anuses of Thai prostitutes in those Suzy Wong bars.
Re: What Are You Cooking Tonight? - 02/12/1411:39 AM
Made chicken pad see ew and panang curry last night for the first time all from scratch and turned out pretty amazing. Forgot to get pictures because I was busy stuffing my face
Re: What Are You Cooking Tonight? - 02/13/1407:51 AM
Originally Posted By: gia jordan
I found 15 calorie sour cream at trader joe. Dipping celery into it. What else can I make with sour cream if I don't like Mexican food?
Tzatziki alternative, makes for a yummy veggie dip. Cucumber shavings (excluding the seedy center) and then chop fine then mix into sour cream with some fresh crushed garlic. I know you don't care for salt so a little lemon instead.
Re: What Are You Cooking Tonight? - 02/16/1412:21 PM
Last night I cooked two hockey puck sized beef fillets. Last time we ate at what is generally agreed to be the best steakhouse in these parts, the waiter told me their chef simply cooks them in a frying pan with butter. So I salted and peppered them real good and threw them in a frying pan with the butter as hot as I dared get it. Flipped them at three minutes and at five minutes total pulled them. they were perfectly seared and lightly crusted on the outside and perfect inside. I highly recommend you try this, especially when it's damned cold outside to be grilling.
Re: What Are You Cooking Tonight? - 02/16/1401:58 PM
The pan I used last night was an aluminum chef's pan, but I'd use my Grandmas cast iron or any non-stick or one of the Calphalons we have. It was just the pan with the closest handle when I opened the cabinet. You don't want the meat to stick but all of those can have that property if they are seasoned and the non-stick isn't flaking off. (nasty stuff to eat, tephlon flakes). I would think a properly seasoned cast iron might be best because they have the mass to stay hot when you throw the cool meat in them without cooling down. Next time I'll try it with olive oil since that can get hotter than butter. I was afraid to scorch the butter and give it a burnt taste but what happened is the butter carmelized and it actully helped the flavor. I can't begin to tell you what temp that was, though, and I'm not sure I can repeat it except on this stove on this burner.
Re: What Are You Cooking Tonight? - 02/16/1403:16 PM
Sure that would work, but with what a fillet costs, why add pork to the best part of a cow? That would be like fucking Monica Fosters asshole but pulling out and cumming on Sammura Shanes face.
Re: What Are You Cooking Tonight? - 03/04/1409:24 PM
Originally Posted By: Jigaloo
How you doing Alex?
I'm okay. Just finished grinding the Nashorn tank destroyer in WOT yesterday. Also finished grinding IS tank about a week ago, and finished grinding M3 Lee tank today, and got to 2,500,000 credits [can now buy IS-3 tank]. Also grinding the following tanks so I can have all tier 1,2,3 and 4 tanks of all nations:
M7 M37 Sexton Cruiser Mk. II AMX 40 SAU 40 B1 AMX 105 AM mle. 47
Re: What Are You Cooking Tonight? - 03/05/1407:34 PM
What do you mean leftover bread? Isn't all bread technically leftover since it's in a loaf? Unless you eat the entire loaf in one sitting which I wouldn't be shocked if you actually do.
Re: What Are You Cooking Tonight? - 03/05/1408:56 PM
Originally Posted By: gia jordan
What do you mean leftover bread? Isn't all bread technically leftover since it's in a loaf? Unless you eat the entire loaf in one sitting which I wouldn't be shocked if you actually do.
Leftover bread is the bread that has to be toasted/reanimated in the oven. It was like 3+ day old stick of Italian bread.
Re: What Are You Cooking Tonight? - 03/05/1408:57 PM
Making these chicken wings that I will the dip into Guy Fieri's Habanero Mustard Wing Sauce that I got at Jack's 99c store for $1.00 couple of weeks ago.
Re: What Are You Cooking Tonight? - 03/12/1409:35 PM
If there's no ketchup, Alex can always go Asian-style with the Cream of Sum Yung Gai. Maybe Nacho Vidal can stir the thing up with his tranny-infected fag-penetrator.
Re: What Are You Cooking Tonight? - 03/13/1403:37 AM
I buy 1 head of romaine/iceberg and make 4 salads in mason jars. Toppings on the bottom, lettuce on top. Stays crisp til Thursday, saves on lunch, and I just have to add dressing, shake an voila! Easy meal, no waste, no discolored leaves.
Re: What Are You Cooking Tonight? - 03/13/1409:36 AM
Originally Posted By: gia jordan
I buy 1 head of romaine/iceberg and make 4 salads in mason jars. Toppings on the bottom, lettuce on top. Stays crisp til Thursday, saves on lunch, and I just have to add dressing, shake an voila! Easy meal, no waste, no discolored leaves.
Re: What Are You Cooking Tonight? - 03/13/1401:17 PM
Originally Posted By: gia jordan
I buy 1 head of romaine/iceberg and make 4 salads in mason jars. Toppings on the bottom, lettuce on top. Stays crisp til Thursday, saves on lunch, and I just have to add dressing, shake an voila! Easy meal, no waste, no discolored leaves.
Cool idea. I've always had trouble keeping lettuce fresh.
I'm sure it tasted every bit as good as a 75¢ hamburger, Alex. Why no pictures?
There are pictures, they just gotta be edited and integrated into my blog. The patties came out suprising good, well, maybe not surprisingly, but they exceeded my expectations. Its these ones http://burgersdogspizza.com/2013/05/home-cookin-test-extra-valley-frozen-beef-patties/ but mine came out cooked well and tasty. It tastes like a real burger patty, but its kinda soft and tender.
Re: What Are You Cooking Tonight? - 04/16/1402:26 PM
Just made a Jack Daniels BBQ Roast Beef Sandwich:
+ Toasted Italian bread, with baked-in Mont St. Michel Honey Dijon sauce + 12 ounces of roast beef + Tomato slices + Pickle chips + Jack Daniel's BBQ sauce
Re: What Are You Cooking Tonight? - 04/19/1408:50 PM
Just made another 55c burger, but this time I used leftover buns from Fillet-O-Fish [I got 2x of Fillet-O-Fish sandwiches, but extracted fish patty and cheese from one to make Double Fillet-O-Fish with another and saved the buns] and also included 2x pickle slices, red onion slices and Kraft Grey Poupon Dijon Ranch sauce that I got earlier today.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 04/19/1409:44 PM
Fuck you. You have a thread for this nonsense. Use it.
Re: What Are You Cooking Tonight? - 04/27/1407:41 PM
Just made some Montreal Bourbon Teriyaki beef. Mom bought a big chunk of beef in one of the Russian stores on Brighton Beach yesterday, so I cut a piece of it, cubed it, fried it on corn oil, added some Montreal Steak seasoning, then some Evan Williams Green Label bourbon and some seared Maui Teriyaki marinade/sauce into it. It tasted great [kinda like Sarku Japan does] so I gotta try this with chicken meat.
Re: What Are You Cooking Tonight? - 04/27/1409:35 PM
Bourbon reduction glazes and sauces are delicious because alcohol is essentially sugar. Caramelize some onions in the bourbon and you'll find it amazingly delicious. Same goes for balsamic vinegar. Caramelize some onions first, then quickly sear some steak tenderloins in olive oil (NOT corn oil, dummy), very high heat for 30 seconds on one side, then flip and douse in balsamic vinegar, season the meat (salt and pepper) and let it reduce. Throw the onions back in to warm up and coat in the balsamic reduction and you'll have a dish that people think took some skill. But in actuality it's so easy that even an imbecile like Guy Fieri can do it.
Re: What Are You Cooking Tonight? - 04/28/1412:41 AM
Originally Posted By: Rear Admiral
Bourbon reduction glazes and sauces are delicious because alcohol is essentially sugar. Caramelize some onions in the bourbon and you'll find it amazingly delicious. Same goes for balsamic vinegar. Caramelize some onions first, then quickly sear some steak tenderloins in olive oil (NOT corn oil, dummy), very high heat for 30 seconds on one side, then flip and douse in balsamic vinegar, season the meat (salt and pepper) and let it reduce. Throw the onions back in to warm up and coat in the balsamic reduction and you'll have a dish that people think took some skill. But in actuality it's so easy that even an imbecile like Guy Fieri can do it.
Re: What Are You Cooking Tonight? - 05/09/1408:06 PM
he's got his own sites too. i'm not sure why we have to deal with this fucken goof. his porn tastes are distinctly transsexual, his food...garbage, same for his lifestyle.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 05/09/1408:09 PM
Re: What Are You Cooking Tonight? - 05/09/1409:17 PM
Originally Posted By: Bornyo
Originally Posted By: Barry the Pirate
I disagree, but that's who I am. It's the last I'll say on the issue.
In retrospect I agree with you Barry. My desire to rid the board of panzers banality is akin to genocide. Mouth breathers need their place, too.
agreed. i'm okay with playing janitor for panzer posts but i guarantee i'll get tired of it soon and the gimp box won't do.
ceramicdogshit/fbf doesn't bother me in the least. that's genuine hate or a pretty near facsimile. either way it's a decent effort and any time he(?)gets gimped i count it as a win for him(?).
Re: What Are You Cooking Tonight? - 05/13/1405:06 AM
Grilled a Boar's Head skinless beef frank yesterday afternoon and ate it while watching the Mets beat the Yankees. It was great, but 12 hours later, I'm still having burps that taste like hot dog. Weird.
Re: What Are You Cooking Tonight? - 05/14/1412:52 AM
Originally Posted By: Steezo
Grilled a Boar's Head skinless beef frank yesterday afternoon and ate it while watching the Mets beat the Yankees. It was great, but 12 hours later, I'm still having burps that taste like hot dog. Weird.
What?! You did not pay $4.00 per hot dog at Nathan's?!
Re: What Are You Cooking Tonight? - 05/14/1404:16 PM
Nathan's is tops for me. Hebrew National was tops before I had a chance to try Nathan's. These Boar's Head skinless beef franks are somewhere in between. Very good, and the burps didn't happen again after that first try.
Re: What Are You Cooking Tonight? - 05/15/1410:42 PM
Originally Posted By: Steezo
Nathan's is tops for me. Hebrew National was tops before I had a chance to try Nathan's. These Boar's Head skinless beef franks are somewhere in between. Very good, and the burps didn't happen again after that first try.
Re: What Are You Cooking Tonight? - 05/25/1408:02 PM
Beer, Potato Salad, London Broil. I was too lazy to make corn on the cob.
Last weekend I made Mariah Milano's Cinnamon Bun French toast. I just did 1/2 the recipe, cause I wasn't feeding an army. I should have probably cut the 5 eggs down to 3 instead of 2, but it was good and I even got my kid to eat it.
Re: What Are You Cooking Tonight? - 05/25/1409:11 PM
I tried watching a couple of her cooking videos, but could never get past the fat-girl angles and the maternity dresses and muumuus and picturing them flowing in a great breeze like the flag on a destroyer.
Re: What Are You Cooking Tonight? - 05/25/1409:22 PM
Cinnamon Bun French Toast is the only one I sat through. I did drizzle a little maple syrup on it while it cooled, not an entire bottle like she did, and I put the frosting on it just before I served it. I didn't do the powdered sugar on top of that.
Re: What Are You Cooking Tonight? - 05/26/1401:33 AM
.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 05/26/1407:27 AM
Originally Posted By: LouCypher
panzer free food thread is pretty cool. just sayin
It sure is.
New Orleans Frittata (Andouille, onion, peppper, celery salt and cheddar) panini-fied on seven grain bread. Organic French Roast from Whole Wallet. Bloodies with Zing-Zang mix from Target. That McClures mix they sell at Whole Wallet is too pickly for my taste, and costs nearly double.
Re: What Are You Cooking Tonight? - 05/26/1408:55 AM
Pancakes and sausage for breakfast. I am terrible at pancakes. 2 things I miss most about my ex are pancakes and having a bed warmer. My room is cold in the winter, combo of 2 windows and the bilco doors to the basement underneath.
Re: What Are You Cooking Tonight? - 05/26/1403:36 PM
Originally Posted By: LouCypher
sounds good. vegan?.
@ jerky...whats the rub on the london broil?. montreal steak?. looks good and well cooked.
panzer free food thread is pretty cool. just sayin
Most vegans will let you know they are vegan within 90 seconds after you meet them. In Pulped's case I would imagine it would be more like nine seconds.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 05/26/1403:52 PM
Originally Posted By: the unknown pervert
Most vegans will let you know they are vegan within 90 seconds after you meet them. In Pulped's case I would imagine it would be more like nine seconds.
He'd then spend the remaining 81 seconds telling you how much smarter he was than you for it and how misunderstood he was.
Re: What Are You Cooking Tonight? - 06/06/1403:07 PM
I've pretty much given up on chicken breasts and have decided boneless, skinless chicken thighs are the best meat to grill. They have more flavor than breasts and are almost impossible to overcook. I've heard they're healthier for your heart somehow as well.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 06/06/1410:11 PM
I dunno about the heart part, but the grilling part's a no-brainer. Thighs have more fat = better grilling.
Re: What Are You Cooking Tonight? - 06/21/1407:56 PM
Originally Posted By: Steezo
I've pretty much given up on chicken breasts and have decided boneless, skinless chicken thighs are the best meat to grill. They have more flavor than breasts and are almost impossible to overcook. I've heard they're healthier for your heart somehow as well.
I cant eat thighs, they have like rubberbands in them. I don't eat chicken except a cutlet. That was tonites dinner, roasted cutlets with Italian Mixed Salad and Broccoli. Im a damn good cook, hence my thick self
Re: What Are You Cooking Tonight? - 07/04/1408:17 PM
Bob Horton made some sandwiches the other day. I'm not going to include every picture because there's too many.
Quote:
Made this sandwich couple of days ago, using a recipe that I came up with couple of month ago after I made some sloppy joe sandwiches. Its pretty much same thing as sloppy joe, but some BBQ sauce [Stubbs in my case, since he seems like he wouldn't mind tapping some o' Jemima] should also be mixed while the sloppy joe sauce gets into ground beef. After it simmers into done-ness, some Aunt Jemima syrup should be added to the sloppy meat and simmered for another 15 or minutes, with occasional stirring. I really like the end results how it all came together into the sandwich. To tell the truth, I ate 3 of these sandwiches and finished the Sloppy Jemima meat all by itself, it'was so gewd!
Re: What Are You Cooking Tonight? - 07/07/1409:47 AM
Lou - about 8 beers and a couple more at a bar up the road later in the evening. Stuffed shrimp appetizer for my meal. I sat at the waitress station and must have met 8 new young gals. One a microbiology major at UT. She was petite, thin and had a cute nose ring. Got a hug when I left. Good evening. Shouldn't have been driving though.
Re: What Are You Cooking Tonight? - 07/07/1411:47 AM
Made some dollar dogs [$1 for 8pk plain franks and $1 for 8pk buns] with mustard and BBQ sauce.
Technically that would be Quarter Dogs, but anything $1 and below is I call dollar dogs. Too bad I ran out out Quarter Water/Happy Drinks/Ghetto Drinks to wash down the dogs.
Re: What Are You Cooking Tonight? - 07/10/1410:49 AM
I've been hankering for salad a lot lately. Half bag of WalMart iceberg mix, cut up grilled chicken breast, some raisins, a little ranch and a couple of packs of Taco Bell Fire sauce.
Re: What Are You Cooking Tonight? - 07/10/1411:35 AM
Couple times I've done chicken cutlets on the grill, dusted w/ McCormick's Fiery Pepper Blend, then cut it up and thrown into a salad.
W/ my kid around, so snacks and junk in the house and trips to the ice cream stand, I've put on 10lbs since the beginning of June. Luckily the difference between 240 and 250 is negligible.
Re: What Are You Cooking Tonight? - 07/11/1410:16 PM
Is there any way to turn a jar of tomato sauce into salsa dip? I figured there might be a way if I chop some onions and maybe add some ketchup to it. I don't know how to do it, but I don't want to have pizza sauce as a result. I just need a cheap way to get salsa to dip Doritos into: I have 30oz bag of it.
Re: What Are You Cooking Tonight? - 07/13/1404:03 PM
Us hillbillies don't get good tomatoes in the winter, so we improvise with canned diced (petite) tomatoes, cilantro, onion, and a can of the rotello stuff. i always keep a bunch of those around.
Now I know what that is! Taco Bell used to serve that with their "expensive" Cantina Menu tacos couple of years ago. I don't like this kind of wholesome "home-made/hand-made" salsa: I like that processed shit like Tostitos canned salsa or salsa was for $1.00 a jar in Deals. It got recalled because of glass shards and now there's no $1 salsa in Deals!
Re: What Are You Cooking Tonight? - 07/23/1410:11 PM
Steezo: one of these days I want what you consider your best gyro. Then I'll serve you what I think is the best whole hog bbq. I think if people shared food it would solve world problems
Re: What Are You Cooking Tonight? - 07/25/1408:47 AM
Originally Posted By: Bornyo
Steezo: one of these days I want what you consider your best gyro. Then I'll serve you what I think is the best whole hog bbq. I think if people shared food it would solve world problems
Re: What Are You Cooking Tonight? - 07/26/1405:49 PM
I didn't cook for a change and tried out this Steakhouse-Gastropub-Beer Garden that was phenomenal. They had some awesome exotic meats and burgers (not a huge fan of burgers) with incredible spices to complement the meat. I had a wild boar and grass fed beef burger with carmelized onions and mushrooms. Best burger I've had next to Husbiffles camel burger with tons of Moroccan flair that tasted very much like ground lamb. Fucking bad ass!
The first time I had camel I was in Greece. Although it was dehydrated like beef jerky and then rehydrated and sauted with a tomato base with tons of spices. It was rather salty. Ground camel though, fucking crazy good. If you ever have the chance to try it, do it!
They had elk, ostrich, wagyu, camel, beef, wild boar etc burgers. Plus alligator and antelope sausage. Fuck.
Re: What Are You Cooking Tonight? - 07/27/1412:33 AM
Originally Posted By: Jerkules
2 Nathan's 1/4 lb hot dogs, baked beans, potato salad, Cherry Coke, couple handfuls of Mike & Ikes for desert.
How much did you pay for the 2 hot dogs from Nathan's?
They sell J.J. Cassone 12pk pre-sliced buns at Costco for $3, and you can fit 2 dogs into 1 bun. They have good shelf life of about 12 days in the fridge.
Re: What Are You Cooking Tonight? - 07/27/1402:23 AM
I went Greek this weekend too. As I have no gyro meat or lamb handy, I had to settle for hot dogs. But a hot dog with tzatziki, a relish of chopped red onions, tomatoes, olives, and feta cheese is a thing of beauty. As a coup de grâce, I stuffed a few shoestring french fries in there.
Re: What Are You Cooking Tonight? - 07/27/1406:20 AM
I picked up a bunch of green beans at a roadside market this weekend, so when I get home from my traveling later, I'm going to make this dish calledGreek Green Beans. A similar recipe is here:
Re: What Are You Cooking Tonight? - 07/27/1409:16 AM
Originally Posted By: Bob Horton
Originally Posted By: Jerkules
2 Nathan's 1/4 lb hot dogs, baked beans, potato salad, Cherry Coke, couple handfuls of Mike & Ikes for desert.
How much did you pay for the 2 hot dogs from Nathan's?
They sell J.J. Cassone 12pk pre-sliced buns at Costco for $3, and you can fit 2 dogs into 1 bun. They have good shelf life of about 12 days in the fridge.
Re: What Are You Cooking Tonight? - 07/28/1404:23 AM
Today's dinner was a filet mignon with some of that fine tzatziki from yesterday. And nothing else. God damn it's good. I hit the jackpot when I found that fresh mint at the market.
Re: What Are You Cooking Tonight? - 08/03/1406:42 PM
1 pound [6 pieces] of cold-smoked salmon that I got for $9.30 at the Russian store and bunch of Shasta Cola. I saved 2 pieces for tomorrow, because the 4th piece was enough for today: too fucking salty altogether.
Re: What Are You Cooking Tonight? - 08/03/1411:09 PM
Commie Russians poach fish illegally and sell it cheap because they are fucking degenerate swine who will inject any amount of shit into their product to make it shelf longer and sell for less. At least the Jews are kosher about it.
Re: What Are You Cooking Tonight? - 08/03/1411:34 PM
Originally Posted By: Willie D
Commie Russians poach fish illegally and sell it cheap because they are fucking degenerate swine who will inject any amount of shit into their product to make it shelf longer and sell for less. At least the Jews are kosher about it.
Re: What Are You Cooking Tonight? - 08/04/1402:25 PM
Originally Posted By: Willie D
It's fucking laced with radioactive uranium that has a half-life of 240 thousand years. They probably fished it out of the Pripyat River.
It tastes good, I just finished the remaining 2 pieces and also downed a can of Gamma-A smoked sprats in oil [they had it on sale for $1.29 at the Russian store].
Re: What Are You Cooking Tonight? - 08/04/1405:35 PM
chicken soup, side of sauteed brocolli and garlic, iced pinot grigio, vanilla ice cream or vanilla greek yogurt, depending on how the first part of the meal goes.
Re: What Are You Cooking Tonight? - 08/06/1406:33 AM
$$$$ and worth it. Had a Moonlight Cocktail too. Tried their Rhubarb Thyme Collins as well and was fantastic. A classy bistro grille kinda place called Rosewood Grille. They had heirloom tomatoes that could almost make me kill people to get more. haha
Re: What Are You Cooking Tonight? - 08/06/1407:56 AM
Originally Posted By: Generizer
$$$$ and worth it. Had a Moonlight Cocktail too. Tried their Rhubarb Thyme Collins as well and was fantastic. A classy bistro grille kinda place called Rosewood Grille. They had heirloom tomatoes that could almost make me kill people to get more. haha
Re: What Are You Cooking Tonight? - 08/06/1411:45 AM
Originally Posted By: PrimeD
Originally Posted By: Generizer
$$$$ and worth it. Had a Moonlight Cocktail too. Tried their Rhubarb Thyme Collins as well and was fantastic. A classy bistro grille kinda place called Rosewood Grille. They had heirloom tomatoes that could almost make me kill people to get more. haha
Re: What Are You Cooking Tonight? - 08/06/1404:16 PM
Originally Posted By: Bob Horton
Originally Posted By: PrimeD
Originally Posted By: Generizer
$$$$ and worth it. Had a Moonlight Cocktail too. Tried their Rhubarb Thyme Collins as well and was fantastic. A classy bistro grille kinda place called Rosewood Grille. They had heirloom tomatoes that could almost make me kill people to get more. haha
Re: What Are You Cooking Tonight? - 08/07/1412:58 AM
Originally Posted By: Generizer
I had the best lobster bisque on my birthday. Still drooling over it.
I bought some of the Soup Man (Soup Nazi from Seinfeld) brand lobster bisque a while back. I swear it contained no actual lobster. In fact, one of the serving ideas on the back of the carton basically said, "Try adding more lobster of your own."
Re: What Are You Cooking Tonight? - 08/07/1409:19 AM
Originally Posted By: Steezo
Originally Posted By: Generizer
I had the best lobster bisque on my birthday. Still drooling over it.
I bought some of the Soup Man (Soup Nazi from Seinfeld) brand lobster bisque a while back. I swear it contained no actual lobster. In fact, one of the serving ideas on the back of the carton basically said, "Try adding more lobster of your own."
I was reading recipes the other day and was amazed how little lobster the bisque recipes called for.
Re: What Are You Cooking Tonight? - 08/08/1404:00 PM
I had some fresh halibut that'd been in the fridge for a few days mostly because I'm always confused as to how to cook this particular fish. So I went and bought some good New England clam chowder from the store, cubed the halibut and dropped it into the simmering chowder for 10 min. or so. Now it is seafood chowder. Quite tasty.
Re: What Are You Cooking Tonight? - 08/10/1401:56 AM
I made a bowl of chicken corn chowder today. Just about perfect portioning, with a quarter onion, half a potato, little bit of corn and a handful of chicken left over from a rotisserie chix.
Re: What Are You Cooking Tonight? - 08/12/1411:10 PM
Made earlier todays a home-made/poor man's version of Domino's BBQ Specialty Chicken, by using $1.00 pack of Murry's Popcorn Chicken, Target's version of Sweet Baby Ray's BBQ Sauce and some store brand of shredded mozzarella cheese. It came out pretty good.
Re: What Are You Cooking Tonight? - 08/14/1404:23 PM
Mode some $1.75 mashed potatoes with gravy and meatballs.
Posted by: Anonymous
Reclaiming: What Are You Cooking Tonight? - 08/14/1407:53 PM
Originally Posted By: Jerkules
Edited by Jerkules (08/07/14 03:02 AM) Edit Reason: non food related pic
Originally Posted By: Jerkules
Edited by Jerkules (08/07/14 03:03 AM) Edit Reason: non food related pic
Originally Posted By: Jerkules
Its a food thread ya fuckin retards. Post that shit again in here and you'll be playin with each other's prolapses in the Gimp Box.
I call Bullshit. Nothing Panzer has ever posted in this thread has amounted to food. Call it splitting hairs, but the Pipsqueak's prolapse selfie is possibly less revolting than the shit Panzer eats.
How about we make it a contest: Toss 'em both in the box and lets see which attention whore gets less?
Re: Reclaiming: What Are You Cooking Tonight? - 08/14/1411:59 PM
Originally Posted By: J.B.
Originally Posted By: Jerkules
Edited by Jerkules (08/07/14 03:02 AM) Edit Reason: non food related pic
Originally Posted By: Jerkules
Edited by Jerkules (08/07/14 03:03 AM) Edit Reason: non food related pic
Originally Posted By: Jerkules
Its a food thread ya fuckin retards. Post that shit again in here and you'll be playin with each other's prolapses in the Gimp Box.
I call Bullshit. Nothing Panzer has ever posted in this thread has amounted to food. Call it splitting hairs, but the Pipsqueak's prolapse selfie is possibly less revolting than the shit Panzer eats.
How about we make it a contest: Toss 'em both in the box and lets see which attention whore gets less?
Alcohological multiflasking and its period lash out once more.
Posted by: Anonymous
Re: Reclaiming: What Are You Cooking Tonight? - 08/15/1405:32 PM
Originally Posted By: PrimeD
Alcohological multiflasking and its period lash out once more.
Re: Reclaiming: What Are You Cooking Tonight? - 08/15/1409:22 PM
Got 3 CHicken Tenders at KFC and then sprinkled some mozzarella on them, them added some BBQ sauce, more mozz and some imitation bacon bits. Then sent it into the oven for about 6 minutes.
Re: Reclaiming: What Are You Cooking Tonight? - 08/15/1409:42 PM
Originally Posted By: Lex Gourmand
Got 3 CHicken Tenders at KFC and then sprinkled some mozzarella on them, them added some BBQ sauce, more mozz and some imitation bacon bits. Then sent it into the oven for about 6 minutes.
You found a way to add more calories to KFC chicken? You fat fuck
Re: Reclaiming: What Are You Cooking Tonight? - 08/15/1410:14 PM
Originally Posted By: artxmaverick
Originally Posted By: Lex Gourmand
Got 3 CHicken Tenders at KFC and then sprinkled some mozzarella on them, them added some BBQ sauce, more mozz and some imitation bacon bits. Then sent it into the oven for about 6 minutes.
You found a way to add more calories to KFC chicken? You fat fuck
I made it into Sweet BBQ Bacon [Immitation] Specialty Chicken
Re: What Are You Cooking Tonight? - 08/16/1406:09 AM
Originally Posted By: J.B.
Yup. Thats's some Eon McKai-level Emo drama right there.
There's the incompetence again.
If it makes itself ridiculous by trying to keep open secrets away from a small part of Onlinia, then goes away on a drinking expedition and the other incompetent guy doesn't manage to uphold the idiocy instead, it's just casual horror.
The leprekraut should go for the hoof, not the toe.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 08/16/1406:51 AM
Originally Posted By: PrimeD
WHAAAAAAAA!!! I'm THHHMARTER than you. Pay attention to me,!!! Change my diaper!!!!!!
Sounds like someone missed heir naptime.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 08/16/1408:02 AM
Originally Posted By: PrimeD
Look at MEEEEEEEEEEEEEEEEE!!!!!!!!
Nope. You've had more than your share of attention this month, Pipsqueak.
Re: What Are You Cooking Tonight? - 08/16/1409:18 PM
Originally Posted By: Rear Admiral
Seriously, what happened?
Soup happened.
Also made some Pytza Bred: 2 slices of Ukrainian rye bread, topped-off with garden-style Mushroom Tamato sauce by Rinaldi, some shredded ozzarella and 4 slices of pepperoni per slice of bread. It came out very tasty.
Re: What Are You Cooking Tonight? - 08/17/1404:32 AM
Originally Posted By: Jigaloo
It's been over two weeks, are you going to update your sites?
Yes, I will. I just gotta find time for it: my laptop is very slow these days; I gotta restart it pretty much every 2-3 hours because of World of Tanks, web browser and Bitorent. And I gotta go over 2,300+ photos from past 3 or so months and edit them.
Re: What Are You Cooking Tonight? - 08/22/1406:18 AM
Just made 4 "Russian" sandwiches with $1 pepperoni slices and Hot & Spicy Heinz Ketchup. $1 pepperoni pack had 21x large pepperoni slices, so 4x per bread.
Gonna go to Key Food later today and see if they will mark down to $1.00 the Pillsburry canned breadsticks dough.
Re: What Are You Cooking Tonight? - 08/22/1402:05 PM
Pics or it didn't happen.
Originally Posted By: Lex Gourmand
Just made 4 "Russian" sandwiches with $1 pepperoni slices and Hot & Spicy Heinz Ketchup. $1 pepperoni pack had 21x large pepperoni slices, so 4x per bread.
Gonna go to Key Food later today and see if they will mark down to $1.00 the Pillsburry canned breadsticks dough.
Re: What Are You Cooking Tonight? - 08/22/1404:10 PM
Originally Posted By: artwilliams
Pics or it didn't happen.
Originally Posted By: Lex Gourmand
Just made 4 "Russian" sandwiches with $1 pepperoni slices and Hot & Spicy Heinz Ketchup. $1 pepperoni pack had 21x large pepperoni slices, so 4x per bread.
Gonna go to Key Food later today and see if they will mark down to $1.00 the Pillsburry canned breadsticks dough.
Your mom or you did not happen.
You'll get your pictures on my food blog eventually.
Re: What Are You Cooking Tonight? - 08/22/1406:44 PM
I just made some pizza with bakery-bought dough, Rinaldi mushrooom garden sauce and cheap mozzarella. It come out pretty good. The sauce tastes great: better than most pizza joint pizza sauces - its nice/thick and sweet, plus it has some mushrooms and pepper pieces in it.
Re: What Are You Cooking Tonight? - 08/22/1409:05 PM
Originally Posted By: artwilliams
Pics or it didn't happen.
Originally Posted By: Lex Gourmand
Just made 4 "Russian" sandwiches with $1 pepperoni slices and Hot & Spicy Heinz Ketchup. $1 pepperoni pack had 21x large pepperoni slices, so 4x per bread.
Gonna go to Key Food later today and see if they will mark down to $1.00 the Pillsburry canned breadsticks dough.
Re: What Are You Cooking Tonight? - 08/22/1411:29 PM
Originally Posted By: Barry the Pirate
Originally Posted By: artwilliams
Pics or it didn't happen.
Originally Posted By: Lex Gourmand
Just made 4 "Russian" sandwiches with $1 pepperoni slices and Hot & Spicy Heinz Ketchup. $1 pepperoni pack had 21x large pepperoni slices, so 4x per bread.
Gonna go to Key Food later today and see if they will mark down to $1.00 the Pillsburry canned breadsticks dough.
Re: What Are You Cooking Tonight? - 08/22/1411:31 PM
Originally Posted By: Lex Gourmand
I just made some pizza with bakery-bought dough, Rinaldi mushrooom garden sauce and cheap mozzarella. It come out pretty good. The sauce tastes great: better than most pizza joint pizza sauces - its nice/thick and sweet, plus it has some mushrooms and pepper pieces in it.
Re: What Are You Cooking Tonight? - 08/30/1411:16 PM
Just made some of my signature [I just made this dish up] Big Al Salad [Ranch & Bacon Suddenly Pasta Salad + Sloppy Jay Meat. It tastes way better than I expected it to be.
Re: What Are You Cooking Tonight? - 08/31/1402:42 AM
^ Its just Big Al Salad. No gay shit. Another name is Royal Treat Salad.
Posted by: Anonymous
What is Big Gay Alex Ruining Tonight? - 08/31/1407:41 AM
I believe Chuck has just given you your new screen name, Big Gay Alex.
Edit: Quoting the post so he can't delete it.
Originally Posted By: Lex Gourmand
Just made some of my signature [I just made this dish up] Big Al Salad [Ranch & Bacon Suddenly Pasta Salad + Sloppy Jay Meat. It tastes way better than I expected it to be.
Re: What is Big Gay Alex Ruining Tonight? - 09/01/1405:38 AM
Originally Posted By: Rear Admiral
How did It go with the bitches, Steezo? Did you go Greek on them?
Dinner was great. Kinda like an old-timey steakhouse dinner. But my buddy disappeared right after dinner. I think maybe because some loserish friends came over. They tend to act desperate and scare girls off. But I can always find someone to talk to, so I'm fine.
Re: What is Big Gay Alex Ruining Tonight? - 09/01/1408:57 AM
I think you need to dump the loserish friends. but that is just me. then again I can always keep company with the voices in my head, so it's not like I sit home alone.
Re: What is Big Gay Alex Ruining Tonight? - 09/04/1409:22 PM
Gonna make some spaghetti and meatballs in half an hour with Ronzoni spaghetti [$1], Rinaldi original sauce [$1], Circle-A-Ranch meatballs [$1], sea salt and MSG.
Posted by: Anonymous
Re: What is Big Gay Alex Ruining Tonight? - 09/04/1409:40 PM
Originally Posted By: J.B.
What is Big Gay Alex Ruining Tonight?
Originally Posted By: Lex Gourmand
Gonna make some spaghetti and meatballs in half an hour with Ronzoni spaghetti [$1], Rinaldi original sauce [$1], Circle-A-Ranch meatballs [$1], sea salt and MSG.
Asked. Answered. If you haven't the balls to force him to post in his own thread, will yez either shut this one down, or at least re-name this thread appropriately?
Re: What is Big Gay Alex Ruining Tonight? - 09/14/1409:14 PM
Originally Posted By: Bluecipher
Originally Posted By: Lex Gourmand
Originally Posted By: Bluecipher
sauteed spinach, pork loin, quinoa cake (quinoa, egg, mozzarella cheese). Pinot grigio to drink. Honey w/plain Greek yogurt and 2 squares of dark chocolate for dessert.
Gay cuisine I see.
More like the meal someone with better taste and education than you can muster might be enjoying
Your pretentious taste and education doesn't mean shit to me. Everyone is just a pussy to admit that my food is tasty. Its like people that say that McD's and BK taste bad but everyone and their mom seem to buy it.
Re: What is Big Gay Alex Ruining Tonight? - 09/15/1411:34 PM
Originally Posted By: Lex Gourmand
Gonna make some Amalfi Coast Wings later on. I put them into marinade for a couple of hours, and every so often give them a useful massage.
The wings came out excellent other than being 8-10 minutes overdone [2 out of 3 tips burned] since I was in the shower washing my balls and asscrack after the gym. I tried them with buttermilk ranch sauce, but the wings were so good that the sauce was unnecessary. I will try doing these wings again in the future, but I will up the marination time and the amount of marinade.
Re: What Are You Cooking Tonight? - 09/17/1405:48 PM
^^^ I made that this year. It was pretty good. My other personal favorite from that site is couscous primavera. I enjoy telling this Moroccan girl I know about it every time I make just because it irritates her to hear the Italian word "primavera" attached to a couscous dish.
Re: What Are You Cooking Tonight? - 09/17/1407:49 PM
You might've gotten a bit creative there while being boring.
If you want to be dominated by someone pegging you out of a diabetic coma during a bondage session, get professional assistance to keep dangers in check.
Re: What Are You Cooking Tonight? - 09/17/1407:58 PM
You lovers' phrase could be "honey, honey... sugar, sugar..." and two short taps on the horse's cock getting rammed down your throat when that's impossible.
That Food Wishes guy's YouTube channel and blog look nice enough though.
Re: What Are You Cooking Tonight? - 09/17/1408:23 PM
You didn't read my suggestion carefully or hallucinated misguidedly.
The guy's talking seems a bit strange in the videos I saw.
And no Thug Kitchen for you? It looked okay and all, but the constant "healthy" concepts were mildly cultish, although presented with humour.
This is what I understand to be cultish and questionable, for example:
Originally Posted By: PrimeD
Originally Posted By: Steezo
I'm giving up meat for a while and going on a low-fat diet. After a particularly lazy summer, I visited my doctor and found out that I've gained a bit of weight. Worse though, my cholesterol is through the roof: 378!!!
Do whatever you think helps; the choices are endless and usually dogmatic.
I saw a guy on television many years ago who tended to belittle common dietary advice wherever he could. For good reason - or so it seems. He's a German food chemist and considered the following to be valid regarding the mediterranean diet:
- a small breakfast - the main meal is eaten in the evening before going to bed - substantially higher consumption of meats compared to Germany - using a lot of fat - cooking vegetables for a long time while swimming in fat to be able to ensure the absence of any vitamins in the fatty stuff - generously salting dishes - almost completely avoiding raw food - not abiding any dietary rules we created - not eating whole grain products while favouring white bread - drinking alcohol
All in all, that would lead to a significantly reduced number of cardiovascular diseases compared to Germany.
Re: What Are You Cooking Tonight? - 09/17/1408:25 PM
I read your suggestions. The one thing I disagree with is about when to eat the largest meal of the day. In Greece, the main meal of the day is around 1pm. Then everyone goes to sleep, taking a "siesta." Later in the evening you might have a small snack or some appetizers (mezes) and drinks.
Oh, also, I haven't given up meat just yet. I checked my cholesterol with a home test and it was 195. I think the first test was messed up by not fasting correctly the night before.
Re: What Are You Cooking Tonight? - 09/17/1409:18 PM
Leave it alone, Bornyo! It's just like you to mock what you don't understand. It just needs to be loved and embraced. You just can't recognize true love when it's kicking you in the face with strangely worded verbiage!
Re: What Are You Cooking Tonight? - 09/17/1409:34 PM
Originally Posted By: faceblaster
Now that sounds like a meal. No ketchup involved, right?
Only a little bit : 2 parts tartar sauce and 1 part ketchup, mixed together into "fry sauce". The loins were kinda leanish, so I thinly sliced them [3mm-4mm slices], dipped them into olive oil buttery grease that was left from the searing, but when I ran out of it, I began dipping the slices into fry sauce.
Re: What Are You Cooking Tonight? - 09/17/1409:35 PM
Oh yeah...supper. Supper Club tonight. We had Venison cube steak, mashed potatoes and Austrian gravy- it has a name says my Austrian friend and it's a sauce not a gravy. We also had cut corn which is a damned delicacy here if prepared properly and it was. I will rarely mention the breads because I don't eat them but we also had biscuits. Or rather they had them.
Re: What Are You Cooking Tonight? - 09/18/1406:04 AM
You blanch the corn (or not) then cut it off the cob. Finish cooking by boiling with salt. If you add milk, corn starch, flour or sugar, it's then creamed corn. But cut corn is generally considered better and is best served over fried okra.
Re: What Are You Cooking Tonight? - 09/18/1408:34 AM
Made some goulash [ground round, diced tomatoes, tomato sauce, macaroni, bell pepper , onion, garlic and a dash of sriracha sauce]. I get a craving for it occasionally.
Re: What Are You Cooking Tonight? - 09/18/1409:19 AM
That kind of American goulash isn't really the same thing as whats I made. The one I made was an Austrian style stew spiced mostly with hot paprika and caraway seeds. Then I guess there's Hungarian goulash, which is also different, but I'm not quite sure how.
Re: What Are You Cooking Tonight? - 09/18/1403:32 PM
The homo angle doesn't really deliver, even after cunting around.
Diabetic domination could spice up the lives of many Alaskan bitches.
The USA and its corn everywhere.
Corn put into cows through a surgically crafted access to the digestive system looks like some weird horror flick. It was mentioned elsewhere that farmers raise cattle that way to avoid poor digestion of corn in cows.
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1407:58 AM
I'm sure he parboils them, throws them in a frying pan and pours some sauce out of a jar.
Posted by: Anonymous
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1408:33 AM
Which ain't "grilled", even in Panzersprecht.
If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)
The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.
It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1408:45 AM
Originally Posted By: J.B.
Which ain't "grilled", even in Panzersprecht.
If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)
The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.
It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.
I got 2 griddles. I oil-up and spice-up the meat, get it on the pre-heated griddle and do the same with the topside. Then I splurt some Red Hot on meat and do the same to topside of the meat. Then I switch the griddle to a clean one, because smoke builds-up and I have no range hood and then add the BBQ sauce. It was great. Beats the Peter Luger steaks.
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1408:45 AM
I feel for you city dwellers but it's good to see you can adapt a workaround for real smoke.
Posted by: Anonymous
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1409:54 AM
Originally Posted By: Dick Moaranus
I got 2 griddles. I oil-up and spice-up the meat, get it on the pre-heated griddle
You mean like those Lodge ware cast iron gridles? You could even get away with using one of those, but the only damn reason for using two is that you've got too many ribs. What you just described is hellacious, and nobody wants to know how you oil your meat.
If you're having smoke issues, you're either (a) not using cast iron or using it improperly, or (b) trying to cook things nature never intended in order to impress surgically-altered freaks nature also never intended.
Originally Posted By: Bornyo
I feel for you city dwellers but it's good to see you can adapt a workaround for real smoke.
I paid for either three or four semesters of college working in a rib joint. We did 'em in large, long pans in pizza ovens. Only way to handle the volume.
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1410:28 AM
Originally Posted By: J.B.
Originally Posted By: Dick Moaranus
I got 2 griddles. I oil-up and spice-up the meat, get it on the pre-heated griddle
You mean like those Lodge ware cast iron gridles? You could even get away with using one of those, but the only damn reason for using two is that you've got too many ribs. What you just described is hellacious, and nobody wants to know how you oil your meat.
If you're having smoke issues, you're either (a) not using cast iron or using it improperly, or (b) trying to cook things nature never intended in order to impress surgically-altered freaks nature also never intended.
Originally Posted By: Bornyo
I feel for you city dwellers but it's good to see you can adapt a workaround for real smoke.
I paid for either three or four semesters of college working in a rib joint. We did 'em in large, long pans in pizza ovens. Only way to handle the volume.
I got these ones
The meat will eventually start to burn - leave the grease marks on the griddle that will burn. Oiled or not, it will still burn start to smoke up the whole apartment and set-off the smoke alarm. If its coated with sauce, it will burn even faster. Same thing when I pan-sear steaks: I use a couple of frying pans. I oil shit up using olive oil that I pour into 2oz spray bottle.
Re: What is Big Gay Alex Ruining Tonight? - 09/20/1405:48 PM
I broke the code. The making of a new Dahmer. What he really meant to write... The tranny-meat will eventually start to burn - leave skid marks on the griddle that will burn. Lubed or not, it will still burn [and] start to smoke up the whole apartment, set[ing]-off the smoke alarm;[this might bring unwanted attention from neighbors and the police.] If its coated with ladyboy sauce, it will burn even faster. Same thing when I pan-sear tube steaks: I use a couple of frying pans. I lube shit up using Thai tranny oil that I pour into 2oz spray bottle.
Re: What is Big Gay Alex Ruining Tonight? - 09/21/1407:34 AM
Originally Posted By: J.B.
Which ain't "grilled", even in Panzersprecht.
If he actually had an indoor grill, par-cooking would be acceptable, but not par-boiling. Just dip 'em in a solution of liquid smoke & water and sorta steam/roast 'em in a covered oven pan at 350 until they're fully --but not overly-- done and allow to cool. Take all the drippings from the pan and pour into a tall container to separate in the fridge overnight. (Or use a gravy separator if you're in a hurry.)
The next day, discard the fat from the drippings and sautee some finely-minced onions and garlic in the gelatin that remains. Add bourbon, molasses, brown sugar, then season to taste. Allow it to achieve consistency at a slow simmer. Finish the ribs (whose flavor and texture have benefited from a night in the fridge) on the grill with the sauce.
It's not real Barbecue by any of the major regional measures, but for indoor, NYC apt. dwelling, it can't be beat.
Anything involving a grill rather than a pit is not real barbecue. No one goes into Oklahoma Joe's, Gates, LC's or Arthur Bryants hoping to get a peak at the grill behind the counter where they are taking your order.
Travel tip--the real Oklahoma Joe's that gets all the Bourdain and Food Channel attention is changing their name to Kansas City Joe's. One of the owners wants to go national and has the rights to the Oklahoma Joe's name. The other just wants to concentrate on running his flagship joint the right way and is just going to run the Kansas City restaurants. So if you happen to bump into an Oklahoma Joe's in Columbus or Newark in the next few years don't expect the real deal.
Posted by: Anonymous
Re: What is Big Gay Alex Ruining Tonight? - 09/21/1408:29 AM
Originally Posted By: the unknown pervert
Anything involving a grill rather than a pit is not real barbecue.
Well, you got me there, since "pit" is the word that best describes the Panzerhouse.
Originally Posted By: Dick Moaranus
They got those old man servers/waiters who think that they are above you.
Panzer, the janitors at McDonalds are "above" you.
Re: What is Big Gay Alex Ruining Tonight? - 09/21/1401:50 PM
Originally Posted By: Dick Moaranus
Peter Luger ... are overrated. They got those old man servers/waiters who think that they are above you.
You're just butt hurt because restaurants that serve nice food also expect you to dress a little better than a Chernobyl victim and not run around looking to sniff the dirty shithole of every tranny working in the prep kitchen.
The fact that you hate it because of the staff and not the food makes your post useless. And since it means you won't go there, I plan to dine there as often as possible, and joke with the waiter about those boorish, fat, Trotskyites like you who don't own a sport coat. Guess I'll be spending more time at the Four Seasons, Daniel, Per Se, Le Bernardin, Galatoire's in New Orleans, and the French Laundry in Yountville.
Re: What Are You Cooking Tonight? - 09/23/1407:18 PM
Originally Posted By: Dick Moaranus
Originally Posted By: Steezo
That thumb isn't swollen fat or greasy enough to be yours.
I never said that it was mine, just googled for this dinner and this one one of the first best photos.
So your so toweringly stupid, you can't take a photo of your own hands cooking dinner, that you have to scour teh interw3bs for pictures of other people doing it?
Don't worry, we knew it wasn't you, tranny sniffer. No person in the world, male female or trans-testicle, would put a wedding ring on your greasy hands.
Re: What Are You Cooking Tonight? - 09/24/1401:18 AM
I find the whole tranny-sniffer epithet thing kind of strange. This is a forum for perverts, right? All of us are disgusting from the vantage point of polite society, aren't we? How is a tranny-sniffer any more or less than any of us? It sho' 'nuff ain't my thing, that's for sure, but gosh, fellas, there really isn't that much difference.
Re: What Are You Cooking Tonight? - 09/24/1407:27 AM
Mediterranean chicken... chicken, rough chopped artichoke hearts, sun-dried tomatoes and garlic. Some thyme, lemon juice and a little olive oil. Baked and yum.
Re: What Are You Cooking Tonight? - 09/28/1406:36 PM
Originally Posted By: Fiend2
I expect Lou to fill the void with posts about his Joe Rogan man crush.
hey, don't put that kind of pressure on me. my summer vaca is DONE and I'm kicking the booze. plus I don't eat interestingly much less share it.
I did grab a decent steak at bobs in Dallas(the carrot place)the other night though. I don't take pictures of my food but it was better than any Morton's. try it if you get a chance.
Re: What Are You Cooking Tonight? - 09/28/1407:37 PM
Originally Posted By: LouCypher
Originally Posted By: Fiend2
I expect Lou to fill the void with posts about his Joe Rogan man crush.
hey, don't put that kind of pressure on me. my summer vaca is DONE and I'm kicking the booze. plus I don't eat interestingly much less share it.
I did grab a decent steak at bobs in Dallas(the carrot place)the other night though. I don't take pictures of my food but it was better than any Morton's. try it if you get a chance.
Re: What Are You Cooking Tonight? - 09/28/1408:14 PM
you'll probably grab your cock and beat it to abusive and weird shit...same as always. I'll probably show up here every now and then and kick truth...same as always. If that doesn't fit one of us will have to adjust, yes?.
Re: What Are You Cooking Tonight? - 09/28/1408:52 PM
1. Swordfish steaks with butter, key lime juice and dill 2. Purple potato(e)s with olive oil and rosemary 3. Green beans and pearl onions. 4. Bogle Vineyards white zin.
Re: What Are You Cooking Tonight? - 10/05/1410:49 AM
When I was in high school there was a gay bar in my town. The hardcore dopers from my school would send in a 16 year old to lure a queer out who looked like he had money then they would beat the shit out of him and steal his money and jewelry then tell the fag if he called the cops they would tell the cops the fag solicited a minor. They did that like once a month for a couple years. This was back in the mid to late 80s when faggots were still ashamed and in the closet.
Re: What Are You Cooking Tonight? - 10/05/1411:00 AM
I knew a guy in Trenton who occasionally robbed Mexicans on Friday nights, when they got done working in the kitchens of bars. Illegals get paid cash and all. Then he would go buy blow.
Re: What Are You Cooking Tonight? - 10/05/1406:45 PM
Originally Posted By: Fiend2
When I was in high school there was a gay bar in my town. The hardcore dopers from my school would send in a 16 year old to lure a queer out who looked like he had money then they would beat the shit out of him and steal his money and jewelry then tell the fag if he called the cops they would tell the cops the fag solicited a minor. They did that like once a month for a couple years. This was back in the mid to late 80s when faggots were still ashamed and in the closet.
Re: What Are You Cooking Tonight? - 10/06/1408:58 PM
made pork burritos tonight.cooked the pork in olive oil,lea and perrins,and this really good garlic salt/spice mix.chopped it into strips then covered with shredded mexican cheese mix,sour cream,and some really good salsa.some kind of three bean mix stuff.
Re: What Are You Cooking Tonight? - 10/07/1409:04 AM
Made some quickie potato soup. Potatoes onions and carrots and used Campbells cream of mushroom and cream of celery soup for the base. Salty as fuck but good.
Re: What Are You Cooking Tonight? - 10/07/1409:40 AM
Originally Posted By: frankie figgs
made pork burritos tonight.cooked the pork in olive oil,lea and perrins,and this really good garlic salt/spice mix.chopped it into strips then covered with shredded mexican cheese mix,sour cream,and some really good salsa.some kind of three bean mix stuff.
All you need is some gross pics and you can be Beaner Panzer.
Re: What Are You Cooking Tonight? - 10/08/1412:47 AM
got kind of hungry earlier and mixed a bowl of honey chex(which are delicious) with a packet of swiss miss cocoa mix.youd be surprised how good this tasted.which reminds me i want to be a pastry chef now because they make more money.with the savory degree you could end up just being a line chef.
Re: What Are You Cooking Tonight? - 10/08/1409:34 PM
A banner night at supper club. We had venison cube steak, wild boar, goose, dove and duck. All of it was melt in your mouth tender. We also had rice and "gravy" (call it gravy to the chef that made it and suffer) and green beans and some kind of bread. It was too good to be true. Next week will likely be grilled chicken wings.
Re: What Are You Cooking Tonight? - 10/09/1402:53 PM
I was raised by my grandparents. My grandfather grew up dirt poor on the Otter Peaks of the Blue Ridge Mountains in Virginia during the 1920s. He insisted on everything being cooked well done(over cooked) "so no one gets sick". I didn't have a medium steak or runny eggs till I was in my late teens.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 10/09/1408:03 PM
^ Mine were of the same generation, and needlessly burned things the same, though they were lifelong Staten Islanders and grew up with chickens in the yard. Refrigeration was cutting edge with all those folks.
Re: What Are You Cooking Tonight? - 10/10/1405:31 PM
made some chicken parm tonight.garlic all spice,italian spice,olive oil,prego pizza sauce(its like a darker spaghetti sauce which tastes really good),white cheese in the middle of the chicken,and a generous heaping of parmesan on top.tits.
Re: What Are You Cooking Tonight? - 10/14/1401:18 PM
last night i made fajitas with some kind of aged beef.i seasoned the beef with garlic spice all,italian seasoning,and lea and perrins.i made my own salsa with tomatos,green bell pepper,green onions,cilantro,a little tapatio(there wasnt any chile peppers),lemon juice,and just a little salt.threw that in tortillas and topped it off with sour cream.
you guys should try the salsa,it actually turned out really well.just put a little tapatio and about three or for times as much lemon juice.
on a related spicy lemon delight,i was introduced to these tasty little things during my stay away:
i recommend you each buy a bag and thank me later.
i also recommend you buy a big bag of these(which i tried on my first day out):
careful with these last ones because youll probably end up wanting to eat the whole bag in one day.
Re: What Are You Cooking Tonight? - 10/14/1406:14 PM
It took about an hour and a half for the chili. I realized I didn't have any cornmeal or cornbread mix and I didn't feel like mixing anything since the chili was so close to done so I just ran to the store and got the biscuits. They're no cornbread, but still pretty goddamn good.
Re: What Are You Cooking Tonight? - 10/15/1410:58 PM
hash browns from scratch with ketchup(the ketchups from sprouts is better than the name brand stuff at costco).and soy chorizo(buy the stuff from north gate which tastes like pork chorizo,not the sprouts one which tastes like the shitty beef kind almost).
Re: What Are You Cooking Tonight? - 10/17/1409:05 PM
Originally Posted By: Bornyo
The chili looks good but it takes me hours to make chili. How'd you have time to make chili but not a pone of cornbread?
how good can cornbread get?. Ya know?.
what's the recipe for that chilli?.
the last time we made chilli it was an ungodly recipe with Mexican flour and a bunch of other bullshit that came out of some feminist manifesto diet type thing.
Re: What Are You Cooking Tonight? - 10/18/1401:32 PM
3 lbs ground beef 2 green peppers 2 yellow onions 3 cans stewed tomatoes 3 cans dark red kidney beans Chili powder Garlic powder Tabasco
Brown the beef with the chopped onions and peppers, let it simmer while you heat up the tomatoes and beans. Mix the beef etc. in with the powders then let it sit on low/medium for 90. Tabasco to taste.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 10/18/1409:11 PM
Re: What Are You Cooking Tonight? - 10/19/1408:59 PM
the other night i threw beef short ribs(boneless) in the oven.i spiced them up with garlic spice all(try this shit, its really good!),italian seasoning,a pack of grill mates thats supposed to be for chicken,then sweet baby rays,parmesan,and shredded mozzarella.i dont know why i put the cheese on top,but it just seemed like it would taste good.i was right too.suck a fat dick if you dont believe me.
Re: What Are You Cooking Tonight? - 10/22/1410:34 PM
i made spaghetti with bratwurst.for the sauce i took a can of spaghetti sauce,the remainder of a jar of pizza sauce,and two cans of diced tomatos and threw all of that in a pan.then i added grill mates fiery seasoning,salt,italian seasoning,tobasco,lemon juice,ketchup(i had to offset how spicy it got a little),cilantro,green onions,shredded mozzarella,and grated parm.
broiled the bratwursts in the oven and when they were done i chopped them up and threw them in the sauce.the noodles were ritoni(1 box of colored ritoni and the other wheat).it turned out rather well.
Re: What Are You Cooking Tonight? - 10/25/1411:37 PM
last night i made pork chops ala frankie wrapped in tortillas.cooked the chops in the usual suspects(garlic all spice,salt,pepper,and grill mates).but i also added memmi(japanese noodle sauce) sauce to the olive oil i was cooking it in.for the sauce i used enchilada sauce,tobasco sauce,lemon juice,avocado,salt,and a little ketchup(i think).
and tonight i made beef fajitas.the beef was seasoned with garlic all,salt,italian seasoning,and memmi sauce.it turned out really sexy tasting(like when you bite into it the meat melts in your mouth with a buttery flavor almost).wrapped it in flour tortillas,melted some pepper jack ontop,and topped it off with sour cream.
Re: What Are You Cooking Tonight? - 10/28/1407:31 PM
i made burritos tonight that turned out rather well.i marinated the beef this morning to let the flavor seep in.i put memmi sauce,terriyaki sauce,salt,pepper,garlic spice all,tobasco sauce,and olive oil in the bag and shook it up generously.
come dinner time,i threw them on the pan and lightly coated them in pico de gallo(the off brand stuff that almost tastes like tajin,thats made to be sprinkled on fruits,veggies,and meats),some more pepper,and a little more garlic all.i cooked them to be rare and medium rare(different size cuts,cooked differently).then just threw them in a tortilla and slapped on some sour cream and tobasco.mmm delicious.
Re: What Are You Cooking Tonight? - 11/02/1402:31 PM
Chicken Tikka Masala. It's supposed to be served over steamed rice, but I threw in some little potatoes instead and let it simmer until they were tender.
Re: What Are You Cooking Tonight? - 11/13/1408:31 PM
i made a spread tonight.i snapped churritos in half(those little brown crunchy sticks),pulled beer sprayed roasted chicken from North Gate market apart,pulled apart chicharone cone carne,threw in guacamole,and some potato salad,then emptied the hot sauce that came with the churritos.i ate a decent amount of it before deciding to add some ranch dressing and a little water(it was kind of dry.
fuck am i stuffed now.i had to drink some picot after i ate.
Re: What Are You Cooking Tonight? - 11/14/1407:58 AM
I've been using the grill on the patio a lot. Made some killer bbq pulled pork and some chicken breast and ribs the last week or so. I cooked a tenderloin in the crock pot overnight and then pulled it apart, put it on alum. foil with extra sauce and on the grill to char and smoke it. Really good ! My favorite bbq sauce to use is the cheap Sugar Rays you get at the dollar store.
Re: What Are You Cooking Tonight? - 11/18/1403:00 PM
i received an email for half off a large or xtra large papa johns last night.so i ordered a thin crust pineapples and onions.it was pretty good.although i wish i wouldve tried pepperonis and pineapples instead.i know its supposed to be canadian bacon but i wanted to try something new.
in the past with costco take and bake cheese pizzas ive made pineapple,canadian bacon,and black olives(all with costco bought stuff) and it tastes pretty good.put the flavor in your mouth you should.i want to try to the aforementioned pizza but add portabello mushrooms to it also.tits it could be.may the wads be with you.
Re: What Are You Cooking Tonight? - 11/18/1403:16 PM
I can't fucking eat Papa John's pizza. It taste like there's a cup of sugar in the dough and another one in the sauce. It also absolutely destroys my blood sugar. All pizza does, really, but Papa John's is the worst. Of the major pizza chains, I probably eat Domino's pizza the most often. It's not too sweet and there's nothing offensive about it. I'm not saying it's great, but it's a step above frozen pizza. Plus I love being able to order from an iPhone app. My favorite pizza chain is probably Round Table, but they're all the way on the other side of town and don't deliver here.
BTW Frankie, I know you have trouble with rules and logic, but this is a thread about "What Are You Cooking Tonight?" not "What Pizza Place I Got Dinner From." I'm cooking a slow smoked turkey. I know it's an odd time of the year to make a turkey since Thanksgiving is next week, but I've had one in the freezer for a year now and wanted to get rid of it. I cured it for 2 days or so almost like you'd cure a ham and I'll be throwing it on the smoker soon for 6-8 hours.
Re: What Are You Cooking Tonight? - 11/18/1404:12 PM
Originally Posted By: Steezo
.
1.)BTW Frankie, I know you have trouble with rules and logic, but this is a thread about "What Are You Cooking Tonight?" not "What Pizza Place I Got Dinner From."
2.)I'm cooking a slow smoked turkey. I know it's an odd time of the year to make a turkey since Thanksgiving is next week, but I've had one in the freezer for a year now and wanted to get rid of it. I cured it for 2 days or so almost like you'd cure a ham and I'll be throwing it on the smoker soon for 6-8 hours.
1.)this is true.
now having said that,
2.)whatd you cure your turkey of?
but seriously i didnt think there was another thread for what you ate,so i just threw it in here.but back on topic,i made another spread.warmed up a cup of noodles,then threw in tempura covered orange chicken.
Re: What Are You Cooking Tonight? - 11/18/1405:50 PM
Originally Posted By: frankie fatale
Originally Posted By: Steezo
.
1.)BTW Frankie, I know you have trouble with rules and logic, but this is a thread about "What Are You Cooking Tonight?" not "What Pizza Place I Got Dinner From."
2.)I'm cooking a slow smoked turkey. I know it's an odd time of the year to make a turkey since Thanksgiving is next week, but I've had one in the freezer for a year now and wanted to get rid of it. I cured it for 2 days or so almost like you'd cure a ham and I'll be throwing it on the smoker soon for 6-8 hours.
1.)this is true.
now having said that,
2.)whatd you cure your turkey of?
but seriously i didnt think there was another thread for what you ate,so i just threw it in here.but back on topic,i made another spread.warmed up a cup of noodles,then threw in tempura covered orange chicken.
Why don't you try the "lunch" thread started by Loopnode. Or even start a "Supper" Thread. That way, if you start it I can ignore it completely.
I post in this thread about Supper Club a good bit, which I'm not strictly in charge of planning or executing, but I normally help with the cooking.
Edit: or here's an even better suggestion: Just post your stuff in the comments on Alex Panzer's blog "TheShitIEat". Because you eat garbage.
I bet you eat Kool-Aid on Froot loops for breakfast.
Re: What Are You Cooking Tonight? - 11/18/1407:05 PM
Originally Posted By: frankie fatale
What did you cure your turkey with?
I used the brine recipe below. It's from a charcuterie book by Michael Ruhlman. I basically tripled it because it's a 17lb turkey. I also added some red pepper flakes and a bag of the fresh poultry herbs that grocery stores stock around Thanksgiving. I brined it for 2.5 days, soaked it in cold water for 4 hours to reduce the salt in the meat and then let it air dry in the fridge for a day. My smoker is heating up to 140° and I plan to throw on some chunks of both pecan and cherry wood. I'll increase the temp of the smoker by 10-15° every hour until the internal meat temp gets up to 160-165° in the breast. I think the brine recipe has too much salt so I hope the cold water soak helped.
1 gallon water 350g salt 125g sugar 42g pink salt (not Himalayan pink salt, a mix of 6.25% sodium nitrite, like what's used to cure bacon/ham/corned beef/etc.) 2 bunches fresh tarragon 5 cloves garlic, crushed with flat of knife a couple bay leaves 20g black peppercorns
Re: What Are You Cooking Tonight? - 11/18/1408:24 PM
Can you recommend a brine mixture and procedure to prepare pheasant? I have 8 I shot. I want to cook 2 next week to experiment then the other 6 for thanksgiving. I can convert quantities so don't worry about the amounts as long as the ratio is correct.
I can pretty well say two days is too long to brine a pheasant.
Re: What Are You Cooking Tonight? - 11/18/1408:33 PM
I think 3-4 hours is long enough for pheasant. Maybe even less. A really simple brine recipe/ratio is something like this:
1 gallon cold water 3/4 cup kosher salt 1/2 cup light brown sugar
You can add whatever herbs/peppercorns/spices you want as long as they're salt/sugar free. And when I cooked some Alaska spruce hens one time, I draped the birds with strips of bacon to add some fat for the first half of the cook before and then removed them so the meat would brown evenly. It helped a lot.
The best improvement to any recipe I've achieved is when I pre-brined some cut up chicken breasts for a fried chicken finger recipe. The cooked chicken fingers were literally bursting with juice. Without brining, they were kinda dry. This recipe here, but with a 1/2 hour to an hour in the above brine before breading them: http://foodwishes.blogspot.com/2010/01/let-your-chicken-fingers-do-walking.html
Re: What Are You Cooking Tonight? - 11/18/1408:40 PM
Did you brine that turkey for 2.5 days because you got...ummm...distracted? Because that's a long time. I'd almost consider it salt-cured at that point.
I hope the cold water will flush the meat for you and thanks a ton for the pheasant advice. I will likely go longer (say, 11pm until the next morning) with the first two and see where we stand after that. I plan to loosely stuff them with veggies and herbs and truss them and bake them like a turkey or whole chicken. If overnight is enough brining for the first two, then no oven bag. If dry, then oven bags and if too salty, then less time in the brine.
Re: What Are You Cooking Tonight? - 11/18/1409:02 PM
The recipe actually called for a 2 day brine. It is a 17lb turkey. And it did not call for the fresh water soak afterward. Something about the brine mixture looked too salty for me so I decided to do the fresh water soak, air chill combo on my own. This is not a normal smoke roasted turkey. It's meant to be like the sliced smoked turkey lunchmeat that you get at the store when you buy some Hormel's (or whatever brand) smoked turkey. It's like treating a turkey like a ham and then almost cold smoking it, but you slowly bring it up to 165 degrees. The sodium nitrite makes this safe to do without turning the turkey into a massive salmonella colony.
I still haven't put the damn thing on the smoker, btw and it's after 8pm. The temp is stabilized at 140° but the charcoal is still giving off its own smoke. On a charcoal grill, you have to wait until it burns off its own volatiles and stops giving off nasty smoke before you add the smoke wood.
Re: What Are You Cooking Tonight? - 11/18/1409:44 PM
Wood chunks go on dry. And it would be hard to explain, but I have a remote controlled ceramic charcoal bbq grill/smoker. I'm watching that Walter Mitty movie and monitoring my grill at the same time right now. 135° and climbing after adding the turkey.
Re: What Are You Cooking Tonight? - 11/19/1404:15 AM
Drank a bottle of Maker's 46. Passed out, thought I'd ruined everything. The smoker was at almost 250° and the turkey had been on for 6+ hours. Checked the breast temp and it was only 140°, so all is well and it looks great. Here's a before and after pic. I rubbed it with olive oil, pepper and granulated garlic before putting it on the smoker. It should be done in about an hour or so after about 8 hours total on the smoker.
Re: What Are You Cooking Tonight? - 11/19/1412:10 PM
Chicken fried some venison tenderloin with garlic, salt and pepper. Fukken delicious. A lot milder than I expected from memory. One of my favorite waitresses brought it to me.
Re: What Are You Cooking Tonight? - 11/19/1402:44 PM
Yeah, it does actually. The amount of smokiness is just perfect. My only wish is that it wasn't such an oddball bird. It's some kind of organic, free-range heritage turkey. Compared to your ordinary Thanksgiving turkey which is all breast, this thing has hardly any breast meat. And it has that big old breast bone poking out. It's just kind of goofy looking.
Re: What Are You Cooking Tonight? - 11/19/1402:47 PM
Fine looking bird, steez.
I usually do a big turkey dinner a couple of weeks before Thanksgiving. A practice run, plus there's nothing better or easier. I'm seriously thinking about breaking out the deep fryer this year.
Re: What Are You Cooking Tonight? - 11/22/1405:37 PM
The pheasant was great. Seeing as they were wild birds I brined them to the longer end of the scale...about 7 hrs. I will decrease that as they tasted a little salty. I also used too much of that Greek seasoning- but not over the top too much. These are just tweaks I will try. I will also bake them a little longer on the low temp end of things.
On the other hand, I may just give the remaining birds to my Austrian chef friend to cook. Yeah, I will only get two birds back out of 6 but they will be delicious.
Re: What Are You Cooking Tonight? - 11/22/1406:32 PM
^^^ The brine you used was a bit saltier than the one I recommended. Your recipe used 1 cup/gallon of water vs. the 3/4cup/gallon I recommended. The more salt you use, the shorter the brining duration should be. Soaking the birds in just cold water for an hour or so afterwards helps keep them from being too salty. And I don't know if that amazing Greek season has salt in it, but after a bird has been brined it's best to use a spice rub that is salt free.
Re: What Are You Cooking Tonight? - 11/27/1412:04 PM
I took Steezo's advice and modified that recipe even further. I just popped 4 pheasant in the oven a little while ago. Hopefully they will be less salty and tastier this go around.
I also have a couple pounds of peanuts boiling but that is more related to all the football I'll watch this weekend than the Holiday.
Re: What Are You Cooking Tonight? - 12/03/1404:38 AM
Oh, it was good. Great, maybe. I was worried for a while though.
As usual, I didn't really follow the recipe and put things in at different proportions than called for, plus added extra stuff, like making a roux at one point and putting a cup of dry sherry into the mix near the end.
Usually, I'll cook something this way and it will taste to me like I made it. If that makes sense (it does to me). This didn't. And then at the very end I added all the bay scallops and it tasted just right. Weird.
My main worry was making sure I didn't overcook the scallop and make them all rubbery. After serving myself, I put the whole thing outside in 25° temps with a lid 95% of the way on for it to vent steam and cool off.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/03/1409:10 PM
Made perfect sense to me. And I was just saying how I missed having a fire escape for that quick/extra refrigeration.
Re: What Are You Cooking Tonight? - 12/03/1409:16 PM
My fridge died a few years back and I just put all my food in the trunk of my car for a few weeks. I had to use an insulated cooler and bring it all inside once in a while to make sure nothing froze. It reminds me of working in a meat warehouse where when it was subzero outside the guys would all gather together inside the walk-in cooler to warm up because it was the only part of the warehouse above freezing. Lol.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/06/1403:31 PM
It's cold & rainy in Brooklyn and I saved and froze the bones from the Thanksgiving turkey. Turning 'em into stock tonight for gumbo tomorrow.
Re: What Are You Cooking Tonight? - 12/09/1408:44 PM
Originally Posted By: Steezo
My fridge died a few years back and I just put all my food in the trunk of my car for a few weeks. I had to use an insulated cooler and bring it all inside once in a while to make sure nothing froze. It reminds me of working in a meat warehouse where when it was subzero outside the guys would all gather together inside the walk-in cooler to warm up because it was the only part of the warehouse above freezing. Lol.
one winter I used to leave all my beer in the back of my land cruiser. my friends who knew this would randomly stop by and grab a few when they needed some.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 12/24/1407:32 AM
I've got four pounds of mussles and three-and-a-half pounds of lemon sole, and... fuck, what else am I making with this????
Re: What Are You Cooking Tonight? - 12/24/1411:48 AM
Firing up the remote controlled BBQ grill to smoke some ribs for my buddy's family Christmas dinner. Should go for about 4.5hours at 225degrees with a couple of chunks of hickory and apple for smoke.
Re: What Are You Cooking Tonight? - 12/28/1401:10 PM
made a roast for xmas, with some green beans mediterranean style etc. turned out well. Took it up to my neighbors and we tried out some vaporizer another friend passed along to us. good but definitely 1st generation.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/26/1504:15 PM
Made some french onion soup last night. Tonight, using it to make sorta-french dips.
Re: What Are You Cooking Tonight? - 01/30/1502:27 PM
Way more productive than a lot of people here. Guys, Panzer gets more done in a day than you. I can't wait for which one of you pats yourself on the back by saying banning Panzer was helping him. :stabby stab stab:
Re: What Are You Cooking Tonight? - 01/31/1509:21 AM
But if they dont have photos can Panzer post here? He's not being a problem unless you wanna say microwaving your food doesnt count as cooking.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/31/1509:50 AM
Following that logic, it's all well and good for him to describe, in detail, how he jacks to tranny pics in a thread full of whores you shot for Fox, as long as he doesn't post photos.
Re: What Are You Cooking Tonight? - 01/31/1506:41 PM
Oh for fucks sake. Bring him back with very simple guidelines or we won't even know when hes fucking up. Plays right into his big fat Jew hands.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/31/1507:13 PM
^Exactly. Guidelines being: Keep yer slop and yer shemales to their own threads. Ain't no one complicating this but himself, who's about to un-complicate this right quick, yes, Alex?
Re: What Are You Cooking Tonight? - 01/31/1508:07 PM
Originally Posted By: J.B.
^Exactly. Guidelines being: Keep yer slop and yer shemales to their own threads. Ain't no one complicating this but himself, who's about to un-complicate this right quick, yes, Alex?
You ain't got something better to concern yourself with than PeePooPee on a Saturday night?
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/31/1508:51 PM
Originally Posted By: artxmaverick
got something better to concern yourself with than PeePooPee on a Saturday night?
Re: What Are You Cooking Tonight? - 01/31/1509:12 PM
turkey chili - ground turkey, red pepper, cayenne pepper, onions, garlic, black pepper, oregano, cumin, two chopped jalapenos, minced bacon, salt, 1 cup beer, pureed tomatoes - cooked low heat four hrs. Got to let it sit overnight and it should be wicked good tomorrow.
Re: What Are You Cooking Tonight? - 01/31/1510:19 PM
I didn't cook it, but Chicken gyro sandwich w/ lettuce, tomato and hot sauce. I think they are using a new hot sauce, cause that shit was FIRE! Good stuff.
Re: What Are You Cooking Tonight? - 01/31/1511:37 PM
They cooked up an omelette made of cum and forced that bitch to eat it? Cool. Panzer likes trannies, cheap and disgusting food, or (apparently) toilet games? That sick bastard!
Re: What Are You Cooking Tonight? - 02/01/1512:14 AM
Originally Posted By: Rear Admiral
They cooked up an omelette made of cum and forced that bitch to eat it? Cool. Panzer likes trannies, cheap and disgusting food, or (apparently) toilet games? That sick bastard!
I think as a welcome home present, we should make a Teen Pooping forum that can only be seen by people w/ over 1000posts.
Re: What Are You Cooking Tonight? - 02/01/1502:41 PM
Originally Posted By: Bluecipher
"Teen Pooping in the Ukranian Woods," proposed Panzer thread.
I don't know if I can find content that specific. Most of what I see I stumble across on Motherless while searching Teen Ass or Homemade Teen Anal, and it is close up, toilet cam looking stuff.
Re: What Are You Cooking Tonight? - 02/01/1511:15 PM
Originally Posted By: Rear Admiral
They cooked up an omelette made of cum and forced that bitch to eat it? Cool. Panzer likes trannies, cheap and disgusting food, or (apparently) toilet games? That sick bastard!
I can see what you typing there by pressing a button.
Re: What Are You Cooking Tonight? - 02/02/1503:04 PM
three bean salad: Fresh green beans, lightly boiled can of chick peas (washed) can of red kidney beans (washed) one green pepper, sliced into thin strips two scallion, chopped spritely a toss of black pepper a toss of sea salt a sprinkling of sugar plenty of olive oil plenty of red wine and or apple vinegar. mix mix mix let sit overnight.
Re: What Are You Cooking Tonight? - 02/05/1510:48 PM
Just made 2 boxes of Tyson Day Starts Omelette Wraps with cheese, onions, peppers and ham. They are pretty good at $1.29 per box at Jack's compared to $4-$5 per box at other places.
Re: What Are You Cooking Tonight? - 02/09/1506:09 AM
Just made myself a packet of Circle A Ranch Homestyle meatballs. Don't know why but they taste extra tasty after I nuke them for 3:30 per half a packet. Funny thing is that they are not consistent in terms of meatballs per packet; the lowest that I got was 12 and the most were 19 [once], with 15-16 on average. This bag had 16 meatballs.
Re: What Are You Cooking Tonight? - 02/09/1508:24 AM
Just made some sauteed chicken breast pieces, with onions, pepper powder, paprika powder, powder yellow cheese, honey BBQ sauce and fake-ass bacon crunchies. I eat it with bread slices.
Last night I ate a ton of Hot Sopressatta and Jarlsberg, while I was cooking some Veal Stew and Polenta. Add in 3 beers and a Woodchuck Cider and the heartburn I woke up with was ridiculous.
Balogna sandwiches? Who the fuck cares? Enough already, Alex. You eat shit food. Nobody here wants to read about it. Piss off with this bullshit. The thread is for cooking, not assembling garbage.
Posted by: Anonymous
Re: Tranzer eats shit - 02/17/1508:24 PM
Exactly. Maybe he needs some more time off to think about it?
I've had two "Chairman's Reserve" brand beef eye of rounds brining in pickling spices and curing salt for over two weeks. One is currently cooking in my pressure cooker to be served as corned beef with potatoes, carrots and cabbage. The other is to be coated with spices and slow smoked this weekend to make pastrami. It's all just an experiment.
Posted by: Anonymous
Re: Tranzer eats shit - 02/25/1508:25 PM
Sounds good. Never had nor heard of either done with eyeround.
I've never liked cured meats and generally don't like pastrami. Though, Tatty took me to this amazing Jewish deli in Montreal. It was a trip ordering Jewish fare in French. I hate brisket except for in stews. And I like bone broth.
Shepherd's Pie. A few days earlier than St. Patrick's Day, but I had some meat in the fridge that I needed to use up, so I made homemade ground beef with it. I had more meat than I thought, so I had to double the pie recipe so now there's a 10lb shepherd's pie casserole in my oven. Mashing 5lbs of potatoes mixed with cheese and whatnot wasn't something I'm used to doing, so it might be a little lumpy. Fuckit. I'm having a drink while it bakes.
Also, I guess shepherd's pie is sposed to be made with ground lamb. Since this is beef, it's technically a cottage pie.
some lemon chicken. it fucking sucked. but i've been hoovering down anything and everything of late and it's high time for something a little less deep fried and gooey.
some lemon chicken. it fucking sucked. but i've been hoovering down anything and everything of late and it's high time for something a little less deep fried and gooey.
This is next on my list of things to cook. Not just because its Greek. Its from my favorite cooking site and just looks good.
some lemon chicken. it fucking sucked. but i've been hoovering down anything and everything of late and it's high time for something a little less deep fried and gooey.
This is next on my list of things to cook. Not just because its Greek. Its from my favorite cooking site and just looks good.
I hope the green in that pic is e.coli and you eat it and get sick and bleed out in your mother's russian apartment while a tranny fucks her in the shithole.
Waiting on a friend, so I hopped into a late night Pakistani restaurant. Lots of vegan choices as well as meat. $6.99 for sag aloo and chick pea Marsala. Not sure of the correct spelling. They seemed perplexed that I didn't want rice or bread though it's included. I explained that though it looks good, I try not to eat simple carbs. They're probably wondering why is this chick so white-washed. This place is good! The real deal.
29th Street. Between 5th Av-Broadway. You'll see tables outside selling incense and carpets.
Waiting on a friend, so I hopped into a late night Pakistani restaurant. Lots of vegan choices as well as meat. $6.99 for sag aloo and chick pea Marsala. Not sure of the correct spelling. They seemed perplexed that I didn't want rice or bread though it's included. I explained that though it looks good, I try not to eat simple carbs. They're probably wondering why is this chick so white-washed. This place is good! The real deal.
29th Street. Between 5th Av-Broadway. You'll see tables outside selling incense and carpets.
The portions were huge. I gave half to a homeless guy.
Today I made a romaine and spinach salad with diced (in my Cuisinart. $30 at Home Goods. That's $15 less than online's lowest price.) cucumber and tomato for 5 people then green apple slices topped with baked Brie.
Chicken breasts w/ Stubb's Moppin Sauce. Put em on the grill and mopped em. Every time the sauces was drying out on top, I'd mop em, turn em and mop the other side. Nice flavor, not too strong. I plan to find out how good it is on tuna steaks in the next couple weeks.
Re: What Are You Cooking Tonight? - 05/25/1503:29 PM
I always see panzer acquiring his food through dumpster diving. I imagine he eats as he goes and on his way home with his spoils he has partially eaten food in his jew beard.
Re: What Are You Cooking Tonight? - 06/07/1508:01 PM
Cornell chicken. Marinated & basted with the following mixed up in the blender:
2 cups cider vinegar 1 cup vegetable oil 1 egg 3 tablespoons salt 1/2 teaspoon ground black pepper 1 tablespoon poultry seasoning
Sposed to be grilled over charcoal, but I'm going with the gas grill on low. Basting every 5 min. and turning frequently, making sure the skin side doesn't burn.
Re: What Are You Cooking Tonight? - 06/07/1509:21 PM
I made oatmeal. Soaked oats in water in the fridge for a few hours. Then stirred in cinnamon and blueberries. Also made iced coffee Popsicles. Those didn't turn out so well. Damn you, Real Simple mag.
Re: What Are You Cooking Tonight? - 06/09/1503:01 AM
Just made a cheesy noodle soup:
+ 1x ramen [the cheepest you can find] + 1x seasoning packe from ramen + 3x pickle slices + a little bit of soy sauce + a little bit of ketychup + a little bit of BBQ sauce + a little bit f cheese powder + 2x slices of Velveeta immitation American cheese
+ cook all the ingredients together ----------------------------------------- Yield: 28oz Cost: $0.62 Time: 8 minutes
Re: What Are You Cooking Tonight? - 06/11/1504:46 PM
So, you made 6 boxes of instant mashed potatoes? I don't know if I've purchased more than 1 box of instant potatoes in my entire life, and that was for a recipe that used the potatoes for some kind of breading or crust.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 06/11/1504:56 PM
Originally Posted By: PeePooPeep
I had 6 boxes and decided to make it all at once.
1) That's not cooking
2) You're not human
3) Why aren't you answering questions in the Gimp Box where you belong?
Re: What Are You Cooking Tonight? - 06/11/1507:30 PM
I wish I could find a recipe or instant mash potatoes that tasted like the mash potatoes that came in TV Dinners back in the 70s when they still used aluminum trays and foil covers.
I don't even peel the potatoes when I make mashed potatoes. I like Yukon Gold potatoes. I use a hand masher, some half and half or cream, butter, sea salt and fresh ground black pepper. Sometimes I use some Mrs. Dash Table Blend.
Re: What Are You Cooking Tonight? - 06/11/1507:50 PM
Mashed potatoes are best when the potatoes have been roasted in their skins before being peeled and mashed. And definitely cream is the key ingredient.
Re: What Are You Cooking Tonight? - 06/11/1508:05 PM
I always make more mashed potatoes than I can use. After a few days in the fridge I then use them to make potato cakes for breakfast. Just add a couple eggs, milk and some bread crumbs. Make patties out of it and fry them in a pan. They are the best fried in bacon grease. Good with ketchup or maple syrup.
Re: What Are You Cooking Tonight? - 06/11/1509:59 PM
I tried some of the flavored instant mashed potatoes. The cheesy ones were OK, but the ones that had "bacon" in em just seemed to have hard bits and way too much "liquid smoke flavor". They sucked.
Alex, have to tried to mush together the instant mashed potatoes and fry em, to make your own instant knishes? I bet if you mixed in enough mustard, you wouldn't have to slice and slather em when they are ready to eat.
Re: What Are You Cooking Tonight? - 06/12/1506:49 AM
I never had much luck with the instant ones holding together when frying them. The real from scratch are great that way though. I mince some onion in them sometimes.
Re: What Are You Cooking Tonight? - 06/12/1507:17 AM
I really hope I'm wrong but why do I get the feeling that Panzer will be rolling around in those mashed potatoes like Ann Margret in the baked beans in Tommy?
Re: What Are You Cooking Tonight? - 06/12/1509:57 AM
Originally Posted By: the unknown pervert
I really hope I'm wrong but why do I get the feeling that Panzer will be rolling around in those mashed potatoes with a ladyboy like Ann Margret in the baked beans in Tommy?
Fixed. And skins on is the only way to go on mashed potatoes.
Re: What Are You Cooking Tonight? - 06/25/1508:02 PM
Paleo/Whole30-compliant smoked baby back ribs. No sauce and spiced with just salt, pepper, garlic powder, onion powder, and both sweet and hot paprika. Smoked for over 5 hours with some hickory wood. I haven't tasted them yet, but they look great. It felt really weird making BBQ sober. I usually start sipping on some Maker's when I light the grill, get completely drunk and wind up thinking I've ruined everything and then am pleasantly surprised when it turns out great.
Pre and post-cooked pics below. I use mustard to help the spice rub adhere to the meat. I applied it with a brush this time and I feel the brush strokes make this look like a piece of porcine artwork.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 06/25/1508:23 PM
Originally Posted By: Steezo
It felt really weird making BBQ sober. I usually start sipping on some Maker's when I light the grill, get completely drunk and wind up thinking I've ruined everything and then am pleasantly surprised when it turns out great.
I have been to this dance before and I couldn't have put it better.
Back in college about a quarter-century ago, I cooked in a Rib joint, but I can't remember doing a day of it sober. Looks damn good, Steez.
Re: What Are You Cooking Tonight? - 07/08/1511:50 AM
I bought a bottle of Soy Vay Veri Veri Teriyaki marinade last week at Jack's 99c store for $0.99 and couple of days ago marinated some jumbo chicken breasts that I got for $1.99/pound around $8 per pack. Today was the 3rd day of the process and the pieces tasted ohh so heavenly and I grilled them.
Re: What Are You Cooking Tonight? - 07/09/1505:31 PM
As I mentioned in another thread, an eagle stole the only fresh salmon I've caught this year. Luckily I have some left over from last year. It was caught, cleaned, filleted, vacuum-sealed and frozen all within a few hours, then kept in a chest freezer for the past year. I can't believe how great it looks. The color almost looks fake.
Re: What Are You Cooking Tonight? - 07/10/1505:14 PM
Originally Posted By: PeePooPeep
I bought a bottle of Soy Vay Veri Veri Teriyaki marinade last week at Jack's 99c store for $0.99 and couple of days ago marinated some jumbo chicken breasts that I got for $1.99/pound around $8 per pack. Today was the 3rd day of the process and the pieces tasted ohh so heavenly and I grilled them.
What?! That stuff is usually $6.99. I didn't see it at Jack's the other day. Bought a stack of 5 wooden coat hangers for $1.
Re: What Are You Cooking Tonight? - 07/10/1509:13 PM
Originally Posted By: gia jordan
Originally Posted By: PeePooPeep
I bought a bottle of Soy Vay Veri Veri Teriyaki marinade last week at Jack's 99c store for $0.99 and couple of days ago marinated some jumbo chicken breasts that I got for $1.99/pound around $8 per pack. Today was the 3rd day of the process and the pieces tasted ohh so heavenly and I grilled them.
What?! That stuff is usually $6.99. I didn't see it at Jack's the other day. Bought a stack of 5 wooden coat hangers for $1.
This kind of shit for this kind of low price dont last long on the shelves:
Re: What Are You Cooking Tonight? - 07/11/1510:20 AM
Originally Posted By: Steezo
As I mentioned in another thread, an eagle stole the only fresh salmon I've caught this year. Luckily I have some left over from last year. It was caught, cleaned, filleted, vacuum-sealed and frozen all within a few hours, then kept in a chest freezer for the past year. I can't believe how great it looks. The color almost looks fake.
Re: What Are You Cooking Tonight? - 07/15/1509:16 AM
Stir fry - Chicken tenderloins, peppers, red onion, carrots, celery and cabbage seasoned with Slap yo mamma, garlic, salt, pepper, soy sauce and a dab of liquid smoke. Served over yellow rice.
Re: What Are You Cooking Tonight? - 07/20/1510:27 PM
Just made 8x 32oz containers of decaffeinated iced tea and working on 2.67 pounds of chicken breast that I will marinade in Lawry's Tuscan Sun-Fried Tomato marinade.
Re: What Are You Cooking Tonight? - 07/29/1504:14 PM
Did the drumsticks but also added some sour cream into the marinade. Also made Catalina dip from a Kraft powder that expired in the March of last year.
Re: What Are You Cooking Tonight? - 08/04/1511:07 AM
Originally Posted By: Vice Admiral
I was going to say "Approved!" but then I saw the name of the chef.
The name was hacked. It should be "Moe Lesta".
Just made some hot dogs with Hillshire Farms Spicy Italian sausages, Russian sauerkraut and the Koop's Arizona Heat mustard that I got at Stop & Shop yesterday.
Re: What Are You Cooking Tonight? - 09/05/1505:25 AM
No one will get most of this but the admiral, but this week's meals: roast whole lamb on the spit, grilled Sinagrida (red snapper), Fassolakia Yiahni, Bourdeto, Briam, Sofrito, and then grilled pork chops. And tons of salad. When we go out for ouzo/beer... lots of fresh shrimp, fried calamari, these little fried fish that you eat whole and tzatziki for dipping. Speaking of which, Tranzer, the real white sauce for gyros is called tzatziki and it's very easy to make and actually good for you if you make it right.
Re: What Are You Cooking Tonight? - 09/05/1510:46 AM
It is pretty amazing having all this seafood around. It comes at a price though. The Sinagrida/snapper cost about $18/lb. It almost might be the best fish I've ever tasted, slightly ahead of fresh halibut. I almost want to dip each bite in butter and eat it like lobster meat. And the difference between fresh calamari and the frozen stuff is like night and day.
Seafood aside, one of the best things I've had to eat in Greece is the pork chops. It's kind of amazing how much flavor there is in pork that comes from a local farm compared to the gray, bland meat sold in the U.S.
Re: What Are You Cooking Tonight? - 09/05/1507:26 PM
How can you say that? The Euro is down like 25% as compared to 2013. Of course, I do remember the halcyon days right after the commencement of the Euro when a Euro only bought 85¢ worth of American money.
Re: What Are You Cooking Tonight? - 09/05/1507:56 PM
I'm saying that because everything is crazy expensive here. We spent about $300 on fish alone last week. Good beer (1/2L bottles) were around 2Euro at the grocery store and 4Euro at a bar. There are no bargains to be found on anything and everyone seems to want to rip one another off. Our friend's car was dying yesterday because their gasoline had been watered down to the point that their car wouldn't start.
I could tell things were bad when we went to our family's little farm and the vineyard was bursting with grapes. I've never seen it like that before. It shows that my (lazy) cousin here is finally taking things seriously and trying to harvest as many grapes and make as much wine as possible.
Re: What Are You Cooking Tonight? - 09/19/1504:31 AM
Made a really nice omelet this morning with local eggs, mushrooms and a little imported mozzarella (from Germany, not Italy, go figure). I'm always amazed at how bright orange the yolks are from fresh, farm-raised eggs.
Prepped the meat and veggies tonight to cook on Sunday.
All this is going in: andouille sausage, boneless chicken thighs, bacon (leftover after cooking it to get bacon fat for the roux), smoked ham hocks, extra jumbo shrimp and some kind of red crab meat I found in the freezer (similar to snow crab, I think).
Re: What Are You Cooking Tonight? - 09/28/1508:28 AM
Pieced together a breakfast of Michelina's Salisbury Steak, Michelina's Meatloaf, 2x kosher pickles from dollar store and almost full 24oz mug of Kusmi St. Petersburg tea.
Re: What Are You Cooking Tonight? - 09/28/1506:17 PM
bison tacos
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 09/28/1506:37 PM
Originally Posted By: Tranzer
1 Pork Steak.I go make another one.
I thought we had an understanding you weren't going to post pics of your slop here anymore. But since you're about to die from trichinosis, it's more than worth the infraction.
Prepped the meat and veggies tonight to cook on Sunday.
All this is going in: andouille sausage, boneless chicken thighs, bacon (leftover after cooking it to get bacon fat for the roux), smoked ham hocks, extra jumbo shrimp and some kind of red crab meat I found in the freezer (similar to snow crab, I think).
Re: What Are You Cooking Tonight? - 10/09/1507:12 PM
Originally Posted By: HillbillyHarry
File' powder I hope and none of that Okra shit.
I didn't have any file' around, so I didn't bother with it. The roux made it thick enough anyway. And I put in some okra, but not the fresh slimy stuff. The recipe actually called for pickled okra, so I used that. Not that I really followed much of a recipe. The gumbo turned out great, btw.
Re: What Are You Cooking Tonight? - 10/09/1507:44 PM
And tonight: pizza. Not a bad first experiment using my new pizza oven. I need to work on stretching out the dough a bit more for a thinner, larger overall pizza. But the dough was still a little cold and didn't want to stretch, plus I was in a hurry.
Re: What Are You Cooking Tonight? - 10/14/1507:29 PM
Homemade chicken noodle soup. A couple of different modern techniques were used. First, I made some amazing roast chicken stock using half a leftover roast chicken, plus 4 bone-in, skin-on chicken thighs that I browned for a while. All that went into a pressure cooker for 2 hours with some browned, quartered onions (skin and all), celery, carrots, smashed garlic, peppercorns, thyme, and salt. After I cooled and refrigerated it, the stock has so much gelatin in from cooking the chicken bones under press that it's basically chicken-flavored JELL-O. It liquifies again as it is warmed. And it has a beautiful rich, dark color.
The second modern-ish change is that I used a sous vide water oven to cook the 2lbs. of boneless, skinless chicken breasts. I seasoned them with olive oil, sea salt and fresh ground black pepper, then vacuum sealed them and cooked them for 2.5 hours at 140°. The diced chicken and any extracted juices are all going into the soup. Cooking chicken this way lets you cook it to a temp where it doesn't dry out at all and vacuum sealing it concentrates the chicken flavor.
Re: What Are You Cooking Tonight? - 10/19/1510:18 PM
Roasted acorn squash, stuffed with moroccan spiced ground lamb, harissa hot sauce, diced bell pepper, rice and garlic, topped with bread crumbs, grated parmesan and drizzled with olive oil. Very tasty and kinda healthy. I know I've made this before but I'm not sure if I posted about it.
Re: What Are You Cooking Tonight? - 10/20/1506:28 AM
Beef and cabbage soup. Easy bachelor's recipe. Ground beef, kidney beans, crushed tomatoes, diced tomatoes, onion, pepper, chopped cabbage and I added a couple refrigerator items. A yellow squash and some carrots. Grilled cheese sandwich and I was stuffed.
Re: What Are You Cooking Tonight? - 10/29/1509:32 AM
Cholent with porcini mushrooms instead of meat. Wish me luck.
Steezo, that looks incredible! BDM, substitute ground turkey for beef. Instant healthier and cheaper version with same taste.
I had some amazing home cooked meals in Nigeria. My friend's family has a cook. Nigerian dishes usually have meat (often fish and beef in one dish) but taste just as nice and feel just as filling when veganized. I had Efo (sans meat) which is a cooked chard dish and moimoi which is basically a huge chick pea grown in a leaf that you steam. Nigerian food is a lot of stews, rice dishes, and some English dishes modified like scrambled eggs made with turmeric, red peppers, and black pepper. Anyone ever had a Scotch egg? I would've tried it if I didn't hate cured meats. It's quail egg wrapped in sausage.
Re: What Are You Cooking Tonight? - 10/29/1510:28 AM
Thanks Gia, it tasted great too. I made 2 of them and gave the other one to my parents and my Mom ate it all without sharing. And sausage doesn't have to be cured, especially for a scotch egg. You can just spice up some ground meat and form it around the egg. I'm not delicate enough to do all the necessary steps to make something like a scotch. Breaded, deep-fried sausage and egg would prolly make my heart explode anyway.
Re: What Are You Cooking Tonight? - 10/29/1507:30 PM
Thanks to tonight's dinner, I have something new that I want to try to cook: Delicata squash. Wonderful flavor and from the first recipe I found, it sounds like peeling the skin isn't even required: http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/# Hopefully I can find them back home.
Re: What Are You Cooking Tonight? - 10/29/1507:51 PM
I hate to admit this and sound like Panzer, but the Sbarro's I walked past this afternoon smelled pretty good thru the open door. I was really hungry at the time though.
Re: What Are You Cooking Tonight? - 10/29/1508:17 PM
I honestly wish I could fucking live here for a few months. Between the Uber app and Open Table, this is a whole new city to me. I'd kill to live in a city where pretty much anything and everything I want is within walking distance.
Re: What Are You Cooking Tonight? - 10/29/1508:46 PM
My go to's: John's Pizzeria- whole pie, thin and burnt, Bleeker Street only Two Boots- slices. multiple locations (even in LA)
Other NYC favs:(we don't have east coast Chinese food here in LA, so that's one of the things I hit while back east)
Joe's Shanghai- soup dumplings and turnip cakes, Chinatown location only Mee Noodle Shop- Hells Kitchen/9th ave. old school egg rolls, soups and noodles exactly the same for 70 years or more. Halal trucks on 6th ave- late night drunk food of the gods.
Re: What Are You Cooking Tonight? - 10/29/1508:46 PM
La Famiglia is where Donald Trump took Sarah Palin, and where he ate that pizza with a fork. I'll admit I tried La Famiglia simply because of that event. I ate mine with a fork too. I felt like a tycoon.
Re: What Are You Cooking Tonight? - 10/29/1508:54 PM
Mine:
Muzzerella Pizza Stage Coach Deli B+H Dairy or Bagel Boss for bagels. Bagel Boss is 24/7. Both kosher. Williamsburg Bagel. Kosher. Wolf and Lamb. Kosher steakhouse Candle 79. Vegan. Quintessence. High end vegan. Juice Press. Vegan. Mostly raw food and juices to-go. VIV. Thai. Lexington Candy Shop. Diner in UES. Decibel. Japanese. Dojo's. Japanese and variety. Orsay. French. Best steak tartar ever. Gimme Coffee. Best coffee in NYC. Soho.
Re: What Are You Cooking Tonight? - 11/01/1512:19 PM
John's on Bleecker today. Really great pie. If I make a pie and the rim doesn't puff up at all, I consider it a failure. This crust was totally flat, but it was great. Just the right amount of chewiness and not tough at all, amazing, sauce and that wonderful stretchy cheese. If I make it out for pizza again, I'm going to try Motorino for neapolitan pizza. They're one of the only neapolitan pizza spots where you can reserve a table with Open Table. I don't want my Mom to have to wait in line anywhere.
Re: What Are You Cooking Tonight? - 11/02/1507:56 AM
Pizza fritta is fried, so no, I don't mean that. I'm sure it's great, but I mean traditional neapolitan pizza. The dough is made from just flour, water, yeast (preferably italian sourdough), and salt. The flour is 00 Italian. The pizza is cooked in a 900°+ wood-fired oven for 1-2 minutes. The sauce is mostly just crushed tomatoes and there are only a few high-quality toppings on it.
Re: What Are You Cooking Tonight? - 11/02/1508:19 PM
My cholent was a success. I'm still nervous about anything that takes a day to cook. Most people use a crockpot, but that still takes about as long and makes me as nervous.
Raw oatmeal. Soaked uncooked oats for an hour then left them in the fridge overnight for this morning. Added blueberries.
Re: What Are You Cooking Tonight? - 11/07/1506:54 PM
I'm no expert, but I would think that sweet potatoes have different levels (less) starch than a regular potatoes and that may influence the consistency and feel of the kugel. You could try making it 1/2 each and if it works well, decrease the potato portion the next time you bake the stuff.
Re: What Are You Cooking Tonight? - 11/08/1509:36 PM
Pork butt on the green egg mini max.
Smoked for 3 hours at 300f on a mix of natural charcoal and maple. Would have let it go another hour, but the girlfriend was having a fit to get it on the table.
Prepped with John Henry honey rib rub, salt, and pepper.
Re: What Are You Cooking Tonight? - 11/09/1506:33 PM
Flat meats, as they say in Texas.
Did you make chopped liver or buy it from a deli? My mom used to make it and the secret is you have to eat it the next day. It needs a night in the fridge to set up right. The only deli version I have ever liked is Second Avenue Deli.
Re: What Are You Cooking Tonight? - 11/10/1506:46 AM
^^^ I chopped everything. I didn't make the shmaltz. I still don't know how, but my friend did. I like chopped liver, but like all meat, cooking it has always grossed me out.
Technically my beef stock had maltodextrin from potatoes in it, so it wouldn't actually be approved for a Whole30 cleanse, but I'm not making organic bone broth just so I can have chili. Although I do have some good chicken & bone broth on order for next time. I'm getting high later anyway, so that's how closely I'm sticking to the cleanse. Haven't been drunk in 2 weeks though.
Re: What Are You Cooking Tonight? - 11/28/1503:35 AM
Made some Whole 30 approved roasted garlic mashed potatoes to go with my leftover turkey. Instead of milk/butter, you use coconut milk/ghee. Slightly different flavor than regular mashed potatoes, but just as good.
I wasn't sposed to weigh myself for the entire 30 days, but since I was cheating on Thanksgiving anyway (I had wine), I decided to hop on the scale. Even though weight loss isn't the primary goal of a Whole 30 cleanse, I've lost 12lbs over the first 2 weeks.
Re: What Are You Cooking Tonight? - 11/28/1508:16 AM
Never cooked pork tenderloin that way. I'm sure pork shoulder in a crock pot would make great pulled pork, but I'm always worried that pork tenderloin will dry out whenever I cook it. I made some in my sous vide machine once that turned out great, but with that type of cooking, the meat never goes above the cooking temp., which I'd set at 140°. Then I seared it off in a cast iron skillet to give it a nice crust. I need to do that again. I can pretty much eat as much meat as I want on this diet/cleanse.
Re: What Are You Cooking Tonight? - 11/28/1501:21 PM
Originally Posted By: Steezo
Never cooked pork tenderloin that way. I'm sure pork shoulder in a crock pot would make great pulled pork, but I'm always worried that pork tenderloin will dry out whenever I cook it. I made some in my sous vide machine once that turned out great, but with that type of cooking, the meat never goes above the cooking temp., which I'd set at 140°. Then I seared it off in a cast iron skillet to give it a nice crust. I need to do that again. I can pretty much eat as much meat as I want on this diet/cleanse.
This is how I do my pork loins as well - cast iron skillet, seared and cooked low. fuck it is tasty
Re: What Are You Cooking Tonight? - 11/29/1508:49 AM
Originally Posted By: Steezo
Never cooked pork tenderloin that way. I'm sure pork shoulder in a crock pot would make great pulled pork, but I'm always worried that pork tenderloin will dry out whenever I cook it. I made some in my sous vide machine once that turned out great, but with that type of cooking, the meat never goes above the cooking temp., which I'd set at 140°. Then I seared it off in a cast iron skillet to give it a nice crust. I need to do that again. I can pretty much eat as much meat as I want on this diet/cleanse.
Just be sure to cover the tenderloin with water and worcestershire like I do. Maybe a little bbq sauce too. It always comes out moist if cooked on low heat overnight.
Re: What Are You Cooking Tonight? - 12/14/1509:34 PM
Cracklin' chicken over bacon "fried rice" that's actually made from cauliflower which has been pulsed for a while in a food processor. This was actually one of the best meals I've had in a while.
Re: What Are You Cooking Tonight? - 12/16/1508:54 PM
Anybody here ever made a ham? I mean the whole deal... curing it & slow smoking it. I bought a 22lb fresh leg of pork today that I plan to cure for 2 weeks and then smoke for New Years Day dinner. Or more likely the next day if I'm too hungover. I've been meaning to do this for a while and then today my favorite cooking website posted a recipe, except not including the smoking part.
Re: What Are You Cooking Tonight? - 12/17/1507:16 PM
^^That's a good luck thing, right? Black-eyed peas on New Years Day. Maybe I'll try that this year.
Anyway, I thought I would document the process here, just in case I accidentally poison myself and my entire family. Here is the fresh pork leg scored through the skin and fat. I think it looks semi somewhat professional, considering I had no fucking idea what I was doing. I can see where I cut a little too far through and went into the meat, but oh well.
And then, like Cousteau, the pork leg plunged into the briny deep.
Re: What Are You Cooking Tonight? - 12/19/1501:20 PM
One nice surprise from this adventure was finding out that Lowe's sells food-grade buckets. The turkey brining bag I was using left part of the pork leg sticking out of the brine, but the 5 gallon bucket I got at Lowe's worked perfectly. I just had to put a heavy bowl on top of the pork leg to keep it submerged. In the summer these buckets will get a lot of use hauling salmon up from the fishing dock and then later for brining the fish before smoking it. I might might also use one of them soon to try and make some beef jerky.
Re: What Are You Cooking Tonight? - 12/27/1501:51 PM
Still going. Looks good so far. I rotated it in the solution the other day and also used a meat injector to inject some brine deep into the meat near the bone. My plan is to rinse it and soak it in cold water for a few hours early New Years Eve, then leave it in the fridge to air dry until the next morning. Then I will smoke it at around 180 degrees with some hickory and apple wood until it reaches an internal temp of 150. Then I'll bring it inside and let it rest for a while before I glaze it and finish it in a hot oven. Decent plan?
Re: What Are You Cooking Tonight? - 01/01/1605:15 AM
First off, Happy New Year!
I stayed sober for this, so that's saying something. Anyway, the ham still wasn't quite finished after 13 hours on the smoker and that's around the time that my Weber remote thermometer decided to say "fuck you" and stop working. I think it might've gotten too cold.
So, I brought everything inside and decided to finish it in the oven. Right around the time that the oven finished heating up, the thermometer starter working. It's not quite finished, but I think it looks pretty good so far. Smells great too. It had taken on enough smoke anyway, so finishing it in the oven won't hurt things. My only real worry is that maybe the brine didn't penetrate all the way and it might be gray in the middle. I'll find out tomorrow.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/01/1605:42 AM
Originally Posted By: Steezo
I stayed sober for this...
Except for the scoring part. I KEEEEEED! Looks good, Steez. Happy New Year.
Re: What Are You Cooking Tonight? - 01/01/1605:56 AM
Never scored a ham before. I know it's sposed to look like diamonds of skin rather than a retarded checkerboard, but it was hard to deal with a 21lb piece of meat on my countertop. And I decided it just looked good enough at the time. Sitting in a brine bucket for two weeks and cooking for 15 hours hasn't improved things. Lol. Anyway, it should all be nice and crispy come dinnertime.
Re: What Are You Cooking Tonight? - 01/01/1606:02 AM
Just to follow up on that...I went and rechecked the website where I got the recipe from and mine actually looks better. And that's compared to a chef. He didn't even smoke his, just cooked it in the oven.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/01/1607:35 AM
Well, shit, maybe this sobriety thing's not all it's cracked up to be. Ya hear that, resolution chumps.....
Re: What Are You Cooking Tonight? - 01/01/1610:48 AM
I'm making an execute I've decision and declaring this too salty to serve; It just is. It tastes like ham jerky, at least on the outside. I'm putting it in the fridge and going to sleep and telling my family see if we can make something with it in a day or so. Also, i just need some fucking sleep.
Posted by: Anonymous
Re: What Are You Cooking Tonight? - 01/01/1603:33 PM
I get the feeling you've got a deli slicer in all of that kitchen gear. Sammiches, Bro!
Re: What Are You Cooking Tonight? - 01/01/1603:37 PM
Actually, it might not be that bad. Just the outside slice was crazy salty. I had some sleep and now things are looking better. My parents are coming over with some mashed potatoes and peas soon. I'm gonna make a glaze for the outside of the ham now.
Re: What Are You Cooking Tonight? - 01/01/1611:22 PM
I take back any self-criticism, it was an awesome ham. I did kinda mess up the process of crisping the skin and adding the glaze, so the outside kinda burnt. But the ham itself was wonderful. Not too salty and the brine cured the entire 21lb. piece of meat all the way through. All in all, a successful dinner. Ham & eggs for breakfast tomorrow!
Re: What Are You Cooking Tonight? - 01/24/1610:34 AM
It don't gotta be Thanksgiving to cook turkey. I fired up the charcoal grill and made a turkey breast last night. Threw a few chunks of cherry wood on just before I put the bird tittay on the grill.
Re: What Are You Cooking Tonight? - 03/01/1610:28 AM
Maybe some stir fried chicken and veggies with rice tonight. Haven't decided yet. Have any of you all eaten chia seeds or used them in cooking? Saw a vid calling them a true super food today.
Re: What Are You Cooking Tonight? - 04/14/1609:09 PM
Last year's salmon is still holding up great. I brined it for a bit in salty water so that when I cooked it, that white gloop didn't ooze out. Then I seasoned it and cooked it the way I've been making salmon lately. I sauteed it flesh side down in a mixture of olive oil & butter and then flipped it over and let it finish in a 400degree oven. It was great. My cat even ate a little piece that I gave to her, which is something she's never done before.
I used nine whole eggs instead of the whole egg/egg white mix, and used a 10" skillet instead of a 12" skillet because the pie plate I usually use to store it is 10". The frittata is "higher", and needs a bit more cooking time, but I like it better. I think it needs one extra egg, for texture, but that'll still fit comfortably in the 10" skillet. Tasty as fuck.
Re: What Are You Cooking Tonight? - 05/29/1603:47 PM
Originally Posted By: J.B.
That sounds and looks wonderful. But why does the recipe on epicurious specific 6 whole eggs and 3 egg whites? It doesn't say except to refer to this as an "egg mixture". It would seem this is a negligable percentage increase in eggwhite for either health reasoning or flavor/texture considering the nature of the dish.
Re: What Are You Cooking Tonight? - 06/13/1611:50 PM
Loaded my pizza oven with hickory wood, pushed the wood all over to one side and let it burn down until the flames went out and the oven temp came down to 500 degrees, then I put a nice hunk of choice ribeye in there and let it brown in the high temp. When the oven temp got down to around 350 degrees, I closed up the front door and left the top chimney open just enough to maintain the temp for the next hour or so.
I was talked into leaving the roast beef in the oven until the internal temp. got up to over 132 degrees, and it continued to rise to around 144 degrees after I took it out of the oven to rest, which is too well done for my taste. Next time, I'm taking it out at 120-125 degrees internal temp. Otherwise, it was an amazingly crispy, tasty roast. Now that I have the technique down, I'm going to try this again with a bone-in pork loin roast soon. The only other change will be to throw another small chunk of hickory wood onto the smoldering coals before I put the meat in to provide some additional smoke flavor.
Re: What Are You Cooking Tonight? - 06/14/1612:49 AM
I once had a whitetail deermeat steak at my friend's marinated and prepared in a smoker with hickory chips. And even though hairy buffalo was involved it was objectively the juiciest, tenderest, most delicious meat I have ever eaten. Now understand, I have never eaten in a decent restaurant and I estimate that probably 88% of all hot meals I've eaten over the course of my miserable existence have come out of a microwave. However this is Ohio, where they give children excused timeoff from elementary school to go deer hunting with Dad. But a large portion of these idiots wrap their venison in bacon or turn it into hamburger helper. This is not culture so much. Another interesting fact perrhaps is that I have never been hunting, only fire a gun twice (courtesy of same friend above, the day after 9/11 he was in his back acreahe watching tje sky fully prepared to shoot down any aircraft that wasn't supposed to be there and had the illegal arms to do it), I'm a liberal and a vegetarian but non practicing because I want to be dirty and within the belly of the beast.
Re: What Are You Cooking Tonight? - 06/20/1601:57 AM
Bunch of different shit tonight... steak, lobster, potato "roses," brussels sprouts with crispy bacon, etc. But the home run was some no-knead bread. Takes a while to get the technique down, but if you get it right, this is always a big hit. Maybe a little too much flour on the right side, but it mostly all brushed off.
Re: What Are You Cooking Tonight? - 06/20/1607:37 PM
Several bowls full of Kashi Autumn Grains. Whole milk. Pour cereal in bowl. Add milk until a single layer of cereal remains unsubmerged. Eat with plastic spoon. Retire to the toilet for the necessary amount of time with phone and a bottle of Orloff vodka balances precariously on edge of sink.
Re: What Are You Cooking Tonight? - 07/31/1609:21 PM
I bought a plastic wrapped mass produced "New York Deli" subwich at Wal Mart and forgot to refrigerate it when I got home before I passed out. Many hours later when I regained consciousness I found it still laying on the counter perceptibly slumped in the humid heat of a sealed living space. I put cooled condiments on it and the effects on its flavor of what it had been through were very interesting, though the lettuce was slimy and unpleasant. This counts as cooking even if it was unintended.
Re: What Are You Cooking Tonight? - 08/01/1607:00 PM
I remember making something like this using egg and a batter made from chickpea flour. Bhajjis I think - onion, cauliflower, broccoli. I want to make some with slices of eggplant and see what happens.
Re: What Are You Cooking Tonight? - 08/01/1607:38 PM
Cooked a whole 42.5lb. pig on my new charcoal rotisserie spit. Don't have wifi here at the fishing spot, so I can't post pics. Turned out awesome.
Currently using some of raspberries from the garden to make infused vodka. Tried vacuum sealing some in a bag, but it made a mess. So the other half of the vodka is in a bottle full of raspberries, sitting in a pot of 150degree water. I'll prolly let it sit at 150degrees for about 2 hours and then pour it through a strainer.
Re: What Are You Cooking Tonight? - 08/13/1607:47 PM
One of my butcher shops had some boneless turkey breasts in a lemon pepper marinate. Very oily marinate w/ very light lemon flavor. First bite reminded me of a tuna steak I got at a restaurant a few years back. Grilled it at 9 tonight, and I was still sweating like a pig. It was yummy though. My son even liked it and asked for seconds.
Re: What Are You Cooking Tonight? - 08/13/1608:29 PM
Here's a few pics from the past month of fishing/partying....
Cooking up some raspberry vodka. Kettle One, some bagged up and vacuum sealed with raspberries, some just poured into an empty jug with raspberries stuffed inside. Cooked for 2+ hours at 150degrees.
Finished product, poured through 2 strainers and then some cheesecloth and back into the original vodka bottle.
Prepping the pig for roast. After seasoning, the rotisserie rod is inserted through the anus...and then through the mouth...
4-5 hours later, cooking at 225degrees or so with lots of hickory and apple wood for smoke.
Final product. We scored the skin at the end and cranked up the temp to make it nice and crispy. The ears fell off, even though they were wrapped well with aluminum foil.
Re: What Are You Cooking Tonight? - 08/13/1609:48 PM
Originally Posted By: Steezo
Btw, nice turkey breast, Jerks. Is that a single-bevel chef's knife?
Single bevel? You mean just one side? If so, no. Hollow ground on both sides. Illinois Cutlery 10" cook knife, I think they went under in the 90s. Have a wood block set w/ 10" cook, 12" slicer, 6" utility, a pairing knife and a 10 or 12" steel. Also have a 10" serrated from them.
I used that because I didn't feel like getting out a cutting board and having something else to wash. Can't use a straight slicer on a platter.
That "black walnut handle" is plastic w/ a wood grain texture. Also, it aint "Made in the USA" They put JAPAN on the knife right next to the edge, so the first time you sharpen it, it is gone.
Here is how it is on my serrated knife, the only one that hasn't been sharpened.
Oh, and that knife is listed as Vintage, pre 1970, but it is from the 80s/early 90s.
Re: What Are You Cooking Tonight? - 08/13/1609:55 PM
The knife I asked about looks Japanese, which is why I asked if it was single-bevel (sharpened on one side). They do that sometimes. My current favorite knife is from Japan. It's kind of in between Japanese and Western style. It's sharpened on both sides. Something about it just feels right to me. For some reason, I've seen it on eBay for over $1,500, but this is where I got it and for this price or maybe even less at the time: http://www.chefknivestogo.com/takeshisaji2.html It's an amazing knife. High end knives have become a big hobby of mine and I consider them works of art.
Here's one more pic I found from the fishing spot, back when it was nice and sunny out. I miss fishing already.
Re: What Are You Cooking Tonight? - 08/13/1610:12 PM
Cool looking knife. That blade is super thin.
I see you used Royal Oak charcoal on that pig. That is what every Russian and Turkish joint I see uses.
I was in a butcher shop the other day and they were just finishing up dinner. They grilled some t-bones in the yard behind the place, and had a couple left over, so they offered me one.
It was cold, as it was sitting in a bowl in their meat cutting room. I said sure, I'll take a piece. Guy says, "Piece?? Here." and hands me the steak. I take a bite and it was delicious. Another guy hands me a piece of whatever kind of bread it is that Georgians eat, and I sat down on a milk crate, shooting the shit, steak in one hand, bread in the other, chowing down.
I passed on the offer of a beer, because I still had work to do, so the first guy poured me a cup of soda. "This is our soda, from our country. It is good." Pear flavor. Interesting. Not bad, would take some getting used to.
Re: What Are You Cooking Tonight? - 08/13/1610:21 PM
Royal Oak is just what they happened to have at the only Home Depot near the fishing spot. It's a fine charcoal, but not what I use at home. I generally use charcoal made from compressed, extruded coconut shells. Coconut charcoal gives off very little smoke or smoke flavor and lets your bbq'ed meat soak up whatever smoke wood you chose to use. Also, I enjoy saying, "compressed, extruded coconut." Generally though, Home Depot has pretty much everything you need to make decent bbq.
As far as odd Russian shit goes, my Dad has been inviting this younger married chick down recently to come fish with us. Nothing kinky is going on, she's loyal to her husband and he even comes to fish sometimes. But, we always give her the raw salmon eggs that we get when we fillet the fish. They cure them with just salt and then later eat them on top of buttered toast. She gave me a bag of the cured eggs, but I just ended up throwing them out. I couldn't bring myself to eat them.
Re: What Are You Cooking Tonight? - 08/13/1610:36 PM
Originally Posted By: Steezo
Royal Oak is just what they happened to have at the only Home Depot near the fishing spot. It's a fine charcoal, but not what I use at home. I generally use charcoal made from compressed, extruded coconut shells. Coconut charcoal gives off very little smoke or smoke flavor and lets your bbq'ed meat soak up whatever smoke wood you chose to use. Also, I enjoy saying, "compressed, extruded coconut." Generally though, Home Depot has pretty much everything you need to make decent bbq.
As far as odd Russian shit goes, my Dad has been inviting this younger married chick down recently to come fish with us. Nothing kinky is going on, she's loyal to her husband and he even comes to fish sometimes. But, we always give her the raw salmon eggs that we get when we fillet the fish. They cure them with just salt and then later eat them on top of buttered toast. She gave me a bag of the cured eggs, but I just ended up throwing them out. I couldn't bring myself to eat them.
Back in the day I would often see Russians eating breakfast, as they opened up their restaurants in the morning to get deliveries. Usually was an anchovy and slice of pickled egg on a piece of melba toast, chased w/ a shot of vodka. 2-3rnds of that and they were ready for their day.
Re: What Are You Cooking Tonight? - 08/14/1606:47 AM
I thought Royal Oak was local to the Northeast, or at least East of the Mississippi. I'll use it hen I don't feel like leaving the neighborhood for something better, but it's perfectly good.
Re: What Are You Cooking Tonight? - 08/14/1608:51 AM
Made some latkes from a batch of red potatoes in my cast iron skillet (thanks, JB, for the Christmas gift!) and I hand grated them because I get too lazy to clean the food processor. You're supposed to use white, but red is what I had. Topped with sour cream then black caviar. It was amazing.
Re: What Are You Cooking Tonight? - 08/14/1609:33 AM
Originally Posted By: gia jordan
Made some latkes from a batch of red potatoes in my cast iron skillet (thanks, JB, for the Christmas gift!) and I hand grated them because I get too lazy to clean the food processor. You're supposed to use white, but red is what I had. Topped with sour cream then black caviar. It was amazing.
No prob. Thanks for the pot and the flatware. Latkes are supposed to be hand grated; food processor mushes the texture.
Re: What Are You Cooking Tonight? - 08/14/1610:48 AM
Best thing I've made recently with a food processor is brussels spouts. You slice them all up in the food processor. Then you dice up about 6 slices of bacon and get that crispy in a pan and add the brussels sprouts and saute them with the bacon & fat. I watched Jacques Pepin do this and won't cook them any other way now.
Re: What Are You Cooking Tonight? - 08/14/1611:40 AM
That goes directly to the texture thing, and I'm going to try that soon.
@Ivor, Whichever's around, but why not both? Truth be told, I haven't made 'em in a bunch of years, but my Lithuanian Grandfather made 'em all the time and taught me how.
Re: What Are You Cooking Tonight? - 08/22/1604:01 PM
I bought kebabs on Saturday, figuring I'd grill em yesterday. It rained, so I didn't get to em. When I went to put em in some marinade, today, the 2 chicken ones were stinkin. I tried cooking em anyway, but I could still smell the stink, so I threw em away.
2 beef ones were fine. I used some Lawry's Signature Steakhouse Marinade. Shit was good. Some chili pepper in it, so a lil after fire.
Re: What Are You Cooking Tonight? - 09/03/1607:08 PM
Sausage w/ Peppers and Onions.
Hot Sausage Ring and Rolls fresh from Brooklyn. My sister tipped me to splash some white wine in when cooking the peppers and onions. I did that in the beginning, then dashed a lil Goya Hot Sauce in when they were about half done cooking.
I have 2.5 rolls left. After breakfast tomorrow, I'm throwing my left overs in the crock pot to eat from for lunch and dinner. I never used a crock pot before. I hope I don't fuck it up.
Sometime I gotta get the guy to make me some Hot Chicken Sausage. The Chicken & Cheese Sausage is tasty, but lacking.
Re: What Are You Cooking Tonight? - 09/04/1605:13 AM
Boneless chicken breast, potatoes, carrots, peppers and onions baked in corning ware with garlic, sea salt, pepper and worcestershire sauce and a little bbq sauce. Bachelor stuff. lol
Re: What Are You Cooking Tonight? - 10/16/1605:45 AM
Meatloaf with microwaved frozen mixed vegetables and about 12 oz of rolled oats on the side. I also used a half cup of oats in the meatloaf instead of breadcrumbs.
Re: What Are You Cooking Tonight? - 10/16/1606:38 PM
Garlic hummus scooped with Balsamic Vinegrette Triscuits. I leave the unopened container of hummus on one of the heating vents in my house for a couple cycles beforehand. Perfection and energy efficient.
Re: What Are You Cooking Tonight? - 10/24/1610:14 PM
Brought home some cold, tired-looking fried chicken from the grocery store and decided on a whim that I would try reheating it in my deep fryer. Holy shit! That was crispier and better than any fried chicken I've had since the last time I got some fresh chicken from Popeye's. I haven't been more pleased reheating cold food since I heard about the technique to reheat cold pizza in a covered cast iron skillet. I was all dark meat chicken though. Not sure if breast meat would dry out if you refry it.
Re: What Are You Cooking Tonight? - 10/27/1605:32 AM
Originally Posted By: Steezo
Brought home some cold, tired-looking fried chicken from the grocery store and decided on a whim that I would try reheating it in my deep fryer. Holy shit! That was crispier and better than any fried chicken I've had since the last time I got some fresh chicken from Popeye's.
Double-frying is the secret to Korean fried chicken. That and all the garlic. The key is to par-fry the first time and then let it sit, then pop it back into the fryer upon demand. Yes, you might get salmonella because the chicken isn't cooked all the way through the first time, but it doesn't really sit around all that long (like 20 minutes, maybe an hour).
Re: What Are You Cooking Tonight? - 10/30/1610:25 PM
Kinda funny, but I had a 6lb. turkey breast in the freezer for almost a year and to get it out of the way, I decided to just season it up and cook it like a beer can chicken in the oven. No brining, no smoker, 5min. of prep work max. I seasoned it up with herbed butter under the skin and on the outside and just roasted it in the oven for about 1hr. 45min. and it ended up turning out better than last year's Thanksgiving turkey. Go figure.
Re: What Are You Cooking Tonight? - 11/06/1612:09 AM
BBQ brisket. I think this thing weighed around 18lbs or so and I barely had to trim much fat off during prep, so it's mostly all meat. I seasoned it by rubbing the outside with yellow mustard and then coating it with a mixture of coarse ground bbq rub, turbinado sugar and some additional salt & pepper.
I lit my smoker grill at 11pm and expect to put the brisket on around 1am and smoke it until mid afternoon at 220degrees. I mixed some smaller hickory chunks in with all of the charcoal and will put a few nice big chunks on the burning coals just before I put the brisket on.
Re: What Are You Cooking Tonight? - 11/06/1606:53 PM
After 18 hours, I had to take it off the smoker because the charcoal was dying out. It's finishing in the oven now, but this is how it looked after smoking for most of the day:
Re: What Are You Cooking Tonight? - 11/07/1607:45 AM
^I'm not sure. I'll admit the final product was just a tiny bit dry, but I think that had more to do with the lack of fat on the meat rather than how I cooked it. Anyway, after adding a little BBQ sauce to it, it was perfect.
Re: What Are You Cooking Tonight? - 11/08/1612:45 PM
Nah. After spending the whole day waiting for it to finish and then letting it rest for an hour, I forgot all about taking pics and just wanted to have dinner.
Re: What Are You Cooking Tonight? - 11/09/1612:51 AM
Guilty as charged, but you gotta admit it looked the other way when I wrote that. Fucking amazing election. After game seven, this has been a crazy week. Hail to the Cheeto, brother.
Re: What Are You Cooking Tonight? - 11/09/1601:09 AM
I honestly had no idea what was going to happen today. But I was at least somewhat encouraged by the fact that Trump had been able to fill arenas around the country whenever he held a rally whereas the only way Hillary Clinton could get people to show up was to put on a free Bruce Springsteen/Bon Jovi/Madonna/Katy Perry/Lady Gaga concert.
Re: What Are You Cooking Tonight? - 12/19/1603:40 PM
Well this is something I didn't need to discover. I made some tzatziki dip last night and since I had the deep fryer heated up for french fries, I decided to cut some pita bread up into triangles and see how it tasted fried and dipped in tzatziki. Amazing. Then at the grocery store today I saw some garlic naan bread so I bought that and just did the same thing with it. Beyond amazing.
Re: What Are You Cooking Tonight? - 12/19/1609:46 PM
I used to feed my cat organic canned pureed pumpkin from time to time when she had some bowel issues. It would turn her orange. She has since moved on from her bowel issues after I changed her cat food, but I still sometimes want to feed her canned pumpkin just to turn her orange again, like Tony the Tiger.
Re: What Are You Cooking Tonight? - 12/20/1612:40 AM
But delicious pie crust is easy, far easier than the filling. You need one frozen stick of butter cut into small cubes, one and a quarter cup of flour, a pinch of salt, and a bottle of vodka out of the freezer. Put the dry ingredients and the butter into a food processor and pulse, while you dribble the vodka in until it binds.
Re: What Are You Cooking Tonight? - 12/21/1603:26 PM
I had leftover chicken and broccoli stir fry and instant red skin mashed taters. Instant taters can be tasty if you doctor them up with garlic, butter and bit of cream.
Re: What Are You Cooking Tonight? - 12/22/1608:07 PM
Lightly breaded gluten-free latkes- with sour cream. I really wanted to up the ante and make them from sweet potatoes, but the bf doesn't like sweet potatoes or squash. He's cooking Christmas dinner. Then, I'd like to make squash for myself. Anyone have good squash recipes?
Re: What Are You Cooking Tonight? - 12/22/1608:30 PM
Originally Posted By: gia jordan
I really wanted to up the ante and make them from sweet potatoes, but the bf doesn't like sweet potatoes
Do you ever use the white/light yellow sweet potatoes? I hate the orange ones myself, but the light colored ones taste more like a real potato except without all the starch/carbs. I like to make breakfast with them by dicing them up and frying them with some onions and dried rosemary.
Re: What Are You Cooking Tonight? - 12/22/1608:34 PM
I'm about to be doing some drunk cooking. I have everything prepped to make some Moroccan harira stew with lamb, but the only problem is, the lamb is still frozen so I'm drinking some wine while it continues to thaw. It'll have onions, garlic, red/green peppers, lentils, garbanzo beans, angel's hair pasta, chopped tomatoes, cubed lamb and tons of middle eastern spices in it. I'll prolly get to eat dinner at around 11pm.
Re: What Are You Cooking Tonight? - 12/24/1612:47 AM
It got postponed until after the weekend. The damn hunk of lamb hadn't thawed out by almost 11pm, so I ordered a pizza. Hopefully all the veggies will stay good to use in the fridge until Monday.
Re: What Are You Cooking Tonight? - 01/01/1709:08 PM
Originally Posted By: Steezo
Spiral sliced smoked ham with bacon & brown sugar glaze.
That looks so good I want to fuck it. It reminds me of those sword and sorcery movies from the 80s where guys sat around eating legs of lamb grunting salaciously while they planned their next gangrape. This shits that ham would cause would be a small price to pay.
Re: What Are You Cooking Tonight? - 01/02/1707:02 PM
Post holiday poverty and laziness / another notch in my white trash belt: Playin garbage disposal. Cleaning out the fridge/freezer instead of take out food. For tonight, a dozen McNuggets from Thursday. I wish I could get 6 for a dollar or 2, but when I'm real hungry, it is hard to resist the 20 for $5 deal. Also, I finally cracked open a gallon of Arizona Arnold Palmer that I got for my mom before she died.
I'm 50/50 if I should use the bacon I still have leftover from Xmas morning. I kinda wanna test how it will do in my breakfast sandwich maker, and I have 3 english muffins & a couple of eggs to consume in the next 2 days.
How long does shit last in a freezer? I found some sausage that was stuffed w/ peppers & onion and some beef kabobs dated May 2015. They wrapped in butcher paper and in a ziploc. My guess would be the kabobs are dead but sausage may still be good. Defrosting them and a mystery package of meat.
Have 3 bottles of wine in the fridge, 2 pinot grigio and one cabernet sauvignon, so attempts at Chicken Francaise and Veal Stew w/ Polenta are on deck to get rid of them. If I find any chicken broth around here, it might be rice instead of polenta.
Re: What Are You Cooking Tonight? - 01/02/1707:11 PM
Just trust your senses and use good judgement with regard to whether or not it's ok to still cook older/frozen meat. If it looks ok, smells ok and isn't slimy, then you're most likely good to go. It's ridiculous how many people throw out food the day after it reaches its Sell By date. Also ultra-pasteurized milk is something that seems to stay fresh way past its expiration date.
I'm super sick of cooking, leftovers and doing dishes, so tonight it'll be either frozen chicken strips or breaded cod and french fries in the deep fryer.
Later I need to give GrubHub a call to complain about the Chinese food I ordered on Christmas that I was charged for but which never showed up. That's the second time in the past month that something like this has happened with Grub Hub.
Re: What Are You Cooking Tonight? - 01/02/1707:23 PM
I reheated a to go box of approximately 3/4 of an unfinished portion of something called "Ferraro's Spaghetti" from a local family owned greasy spoon. Perhaps this has a proper name, you cosmopolitan types tell me: It is ordinary spaghetti in a garlic butter sauce with cauliflower, broccoli, mushrooms, and chicken chunks in the mix. To me this is very fine. Washed down with the usual Orloff.
Re: What Are You Cooking Tonight? - 01/02/1707:23 PM
I always sniff milk before pouring. I agree that I've had plenty that was good past the expiration date, but I've also had a couple sour early.
I'm not so worried about the old freezer meat getting slimy and making me sick, I'm wondering about freezer burn and it being shitty. Now, anything I put in the freezer that I'm not planning on eating w/i a week or 2, I vacuum seal.
I was very happy that the giant, 2y/o can of Swiss Miss in the cabinet was still powdery & fluffy. I was worried that I would be scraping tablespoons out of it, like I used to do w/ iced tea when I was a kid.
Re: What Are You Cooking Tonight? - 01/02/1707:24 PM
Originally Posted By: windsock
I reheated a to go box of approximately 3/4 of an unfinished portion of something called "Ferraro's Spaghetti" from a local family owned greasy spoon. Perhaps this has a proper name, you cosmopolitan types tell me: It is ordinary spaghetti in a garlic butter sauce with cauliflower, broccoli, mushrooms, and chicken chunks in the mix. To me this is very fine. Washed down with the usual Orloff.
Re: What Are You Cooking Tonight? - 01/02/1707:36 PM
The other thing I've been trying to do is to use my juicer more with fruits and veggies before they go bad. If something's been in the fridge for a week, into the juicer it goes. And I also try to keep some satsuma mandarin oranges in the fridge for when I feel like making fresh OJ. They're seedless and sweeter than regular oranges. I'll just peel 5 or 6 and throw them into the juicer when I feel like having a fresh glass of OJ.
Re: What Are You Cooking Tonight? - 01/02/1707:46 PM
I have a half loaf of regular store brand wheat bread that is over three years old and has not grown mold or changed appearance. It took over two years to even get hard and stale. For approx. two years, it sat in its original packaging on top of my microwave and looked fresh and felt relatively fresh to the squeeze. Sometime around two years ago I tossed a half a bag of grocery store flour tortillas up there too. Those fuckers also look the same as purchase day. No grey, no green, no black spots, nothing.
Re: What Are You Cooking Tonight? - 01/02/1707:55 PM
I don't trust food that doesn't go0 bad. Although sometimes food wont spoil just because of the right combination of salt, temperature and lack of humidity.
Re: What Are You Cooking Tonight? - 01/02/1708:06 PM
Longest lasting bread I can recall is Pepperidge Farm. It is all sealed up in cellophane inside the bag, and I figure it is loaded w/ preservatives.
One thing I'm glad about is the last time I bought Parmigiano Reggiano I just got a block instead of having them grate it. Been months in the fridge and only last week I had to shave some mold off before using it.
Re: What Are You Cooking Tonight? - 01/03/1705:23 PM
Everything I defrosted was way freezer burnt and nasty. Mystery package was ground beef. I threw it all in the backyard, hoping the dog who shits on my lawn eats it and winds up shitting all over its owners house.
Instead I cooked a BirdsEye meal in a bag deal. Mongolian Beef. Meh, aint terrible, but I don't plan to buy it again.
Re: What Are You Cooking Tonight? - 01/08/1712:52 PM
Originally Posted By: Steezo
The other thing I've been trying to do is to use my juicer more with fruits and veggies before they go bad. If something's been in the fridge for a week, into the juicer it goes. And I also try to keep some satsuma mandarin oranges in the fridge for when I feel like making fresh OJ. They're seedless and sweeter than regular oranges. I'll just peel 5 or 6 and throw them into the juicer when I feel like having a fresh glass of OJ.
That's what I do. Juice with the left over produce which I'd rather eat. Throw the citrus peels in the garbage disposal. It freshens it up.
Re: What Are You Cooking Tonight? - 01/08/1709:26 PM
I didn't eat today except for a packet of salted peanuts from the gas station. 50 cents. No preparation required. So if this does not relate to this topic I ask you don't delete it but instead make it its own thread in the Talent for Hire board.
Re: What Are You Cooking Tonight? - 01/08/1709:59 PM
Some people boil peanuts, which would count as cooking them. Maybe one of our rednecks can explain to me why someone would do this rather than eating dried or roasted peanuts.
Re: What Are You Cooking Tonight? - 01/09/1711:23 AM
I made the basic Betty Crocker recipe for meatloaf the other night. Turned out well. My biggest complaint was witht the texture of the chopped meat, or lack there of. Stuff was just mushy, either they need to change/sharpen the knife & plate on their meat grinder or they need a to go up a hole size on the plate.
Re: What Are You Cooking Tonight? - 01/09/1705:45 PM
Originally Posted By: Steezo
Some people boil peanuts, which would count as cooking them. Maybe one of our rednecks can explain to me why someone would do this rather than eating dried or roasted peanuts.
I know Bornyo posted often about it in this very thread. Looking for it now. This post below doesn't get into the wheres and whys of it, but it does have the famous picture of B's dinner with of one of Brandon's whores, which is always worth a bump:
Originally Posted By: Bornyo
Here is what I cooked yesterday. I didn't take any pics after it was done but I took a lot of pics of the event. If I can redact the photos down to XPT's level I will post them.
I also cooked four dozen ears of corn- soaked in brine overnight and cooked in the husk on the grill for about 15-20 minutes.
I boiled 10 lbs of peanuts, and they were incredible. For those of you who haven't enjoyed boiled peanuts- if done right they are similar to portabella mushrooms.
We cooked a lot of other stuff, but that's what I cooked outside.
Re: What Are You Cooking Tonight? - 01/09/1706:29 PM
Boiled peanuts are a staple in the south. They are sweet when boiled and often put into cold bottles of Coke and swigged n crunched. It's big at Braves Stadium and other sporting events. Similar to roasted nuts on the streets of NYC and veggie dogs on the streets of Toronto, it's a "local flavor"
Re: What Are You Cooking Tonight? - 01/11/1703:30 PM
Too lazy to spend much time cookin and too cheap to get take out tonight, so 1/2 a kielbasa cut up and cooked up w/ a can of KC Masterpiece applewood smoked bacon baked beans. Beans are good. Kielbasa could have more flavor.
Re: What Are You Cooking Tonight? - 01/14/1701:15 PM
It is with deep regret and profound sadness that Uncle JB's Kitchen announces the passing of it's beloved Panini Press after nine years of continuous service. From the moment he stole it from the cockblocking sonofabitch what stole his girl, Uncle JB knew, as history later proved, that he got the better end of the bargain. (Nine years of good food vs. six weeks of acrimony and accusations). Funeral services will be private, and a successor will be formally announced in the "Your Latest Purchase" thread as soon as the snow abates.
Re: What Are You Cooking Tonight? - 01/15/1708:27 AM
Originally Posted By: gia jordan
It made me eat a sandwich once and enjoy it.
That, without a doubt, is the best eulogy it could possibly receive. Thanks, everybody.
Looks like they don't make 'em like this any more. When I went looking for the same model online, they're asking $350-500, and I'm not paying that. Found something nice, though. Picking it up later today.
Re: What Are You Cooking Tonight? - 01/17/1706:16 PM
Did some more freezer cleaning. Chucked a kielbasa and some kebabs out into the backyard for critters, and some peppers & onions in the trash.
Had some shaved beef for cheesesteaks in there about a month and a half. Looked like it was starting to freezer burn on the edges, so I cooked that for dinner. No time to thaw it out, so I just cooked it using the gyro theory. Dumped the entire frozen chunk in the frying pan, then kept flipping it over and scraping off what was cooked.
Freezer is getting nice and empty. I gotta go on a Super Pretzel binge and start eating them. I bought a Sam's Club size box of them for my mom and kid, but since mom died they just been sitting around, taking up a ton of space. Once I get rid of them, I'ma go on a meat buying spree, vacuum sealing everything before it goes in there.
Re: What Are You Cooking Tonight? - 02/04/1706:16 PM
Bought some ground beef the other day and realized today was the day it needed to be cooked, frozen or thrown away. Made some chili with it, to have during the second half of the game tomorrow. Used the basic recipe on the back of the tub of chili powder I bought last year, along w/ some hot sauce and a couple jalapenos, but no beans.
Got some chips and shredded cheese, in case I'm motivated for a nacho platter, but I'm prolly just going to use the whole wheat wraps I got.
I'm also off the liquor. So for me, tomorrow isn't Super Bowl LI, it's Sober Super Bowl I, as I've never watched the game before without having had a drink or two.
I must have messed up somewhere and the test sausage I made came out mushy. I added more breadcrumbs to the mixture today and decided to just bake it into some sort of seafood-loaf. I mixed ketchup, cocktail sauce and chipotle hot sauce together and poured that on top halfway through baking it. For no reason whatsoever, I'd like to point out that this dish contains shellfish.
Re: What Are You Cooking Tonight? - 03/07/1804:05 PM
I give up on that whole recipe. There's a reason people don't make seafood sausage. Baking it into seafood-loaf turned out just as bad because all this white gloop (albumen, I believe) pooled up on top of it.
Re: What Are You Cooking Tonight? - 03/07/1804:45 PM
Ever had Oyster loaf? That comes out pretty great, but it's like 1000 calories per serving. The place in Virginia I used to get it at would fry the bacon, then fry the oysters in the bacon grease, then pour the whole she-bang from the pan right into the bread. That's not including all the other stuff in it.
Re: What Are You Cooking Tonight? - 03/07/1805:05 PM
Oysters disgust me. The first time I had one was when I ordered up a plate of assorted fried seafood as a kid. I bit into a fried oyster and thought it was a rotten scallop or something.
Re: What Are You Cooking Tonight? - 03/11/1809:58 PM
I'm gonna pretend this is a "What's for dinner?" thread as opposed to a cooking thread just so I can heap some praise on Domino's Pizza. From the time I placed my order tonight through their iPhone app until the time the delivery guy showed up took 24 minutes. And the food was good. They have this down to a science now. And with a stock price that has outperformed Apple, Microsoft and Google over the last 5 years by a wide margin.
Re: What Are You Cooking Tonight? - 03/12/1808:36 AM
Have you had Domino's recently? Their hand tossed crust tastes like it was made from real pizza dough. Papa John's is the spot that loads their crust & sauce with sugar. I know how to make good pizza and Domino's honestly makes a halfway decent pie these days. Plus their app is awesome. It isn't gourmet food or artisan quality but it's pretty good. And they're fast. I used to keep a frozen pizza or two in the freezer to make in a pinch and now I just order Domino's instead. Super Chef David Chang likes them: http://www.foodandwine.com/travel/restaurants/ugly-delicious-netflix-restaurant-list
Re: What Are You Cooking Tonight? - 03/12/1808:40 AM
If I were stuck in the sticks, i would go for Dom over John, but here I have too many options for real fresh za. And yes, I did try the new recipe Domino when it launched. Not bad, but still candy crust to me and my co-eaters. Are you boycotting John's like the Breitfart crowd? They're on the no redstaters list.
Re: What Are You Cooking Tonight? - 03/12/1808:52 AM
I have no problem with the company or their previous CEO. He was probably correct about how the protests by social justice warriors was hurting NFL attendance as well as their pizza business. Sometimes you gotta just bite your tongue though. I do not like them because they really do overload their pies with sugar, especially the crust. And their delivery drivers have always been rude.
Re: What Are You Cooking Tonight? - 05/03/1806:10 PM
My BBQ'ed beef rib post disappeared. Anyway, they've been smoking for about an hour now. Drinking some Makers 46 and flipping/rearranging them every hour until they're done. I also have some short ribs I might throw on after these are done and just leave them on to smoke overnight.
Re: What Are You Cooking Tonight? - 05/03/1808:32 PM
Since at least the late 1930's, humans have been charcoal roasting ribs and other things in great ovens. This is no exception. Delicious BBQ'ed beef ribs:
Re: What Are You Cooking Tonight? - 05/06/1801:07 AM
Thawed, prepped, brined, rinsed and then laid out a good chunk of last year's salmon on racks to dry for a few hours before smoking it all in the morning. It was a busy day today and going to be another busy day tomorrow.
Re: What Are You Cooking Tonight? - 05/06/1802:46 AM
Originally Posted By: Steezo
Also, if I haven't mentioned it yet, McDonald's buttermilk chicken tenders are delicious.
I bought a 4 pack of these today and am not sure I like them. I loved the breading and crust, but the chicken seemed to separate in my mouth in a weird way. It looked like smooth cuts of breast meat, but did not breakdown the same way in my mouth during chewing. Odd texture. There must be a Panzer review of these online somewhere.
Re: What Are You Cooking Tonight? - 05/16/1806:54 PM
I made some cioppino seafood stew the other day. And thanks to a bad late-night decision about how to get rid of the leftovers, I've come up with a new tongue twister: "Don't flush shellfish down the shithole." I totally forgot it had mussels with shells in it until I dumped a bunch into the toilet. I haven't had a disaster occur as a result yet and hopefully won't.
Re: What Are You Cooking Tonight? - 05/19/1808:58 AM
Originally Posted By: J.B.
That looks good.
I need to start spatchcocking my chicken (shaddap) b/c the gas company nearly doubled their rates. Gotta Panzer every Kilotherm.
It was great. Especially considering I only had like 3 things in the house to cook with and used all three at once: chicken, brussels sprouts & potatoes. A one pan meal.
I "spatchcocked" a chicken recently for grilling purposes. I wanted to try making Cornell chicken (grilled chicken repeatedly basted with a specific white bbq sauce). It was underwhelming.
Re: What Are You Cooking Tonight? - 05/19/1809:39 AM
Dean & Deluca Mediterranean Rub. I put that on everything and also under the chicken skin. I put some olive oil & lemon juice on everything and stuffed the bird with the leftover lemon and some fresh thyme. Popped it into a 400degree oven and an hour and 20min later, it was done. The spice rub had some sugar in it for some reason, but it didn't cause anything to burn. I probably should've waited until halfway through to add all the vegetables, but they didn't overcook.
okay, more like ten minutes of weakness and like half the bag.
).
and "frosted cookie brownies" for dessert. it's a thin chocolate-chip cookie bar base with a brownie layer on top, finished with a chocolate frosting that has marshmallows in it.
Am reading a lot of different book and everyone has a different opinion on how the body works and how to get back into shape.
But by God I'll get this whole nutrition thing mastered. 
I am also considering taking a cooking class at Whole Foods when they have their next one come up
Grilled chicken, pasta, sundried tomatoes. Fresh garlic, basil, parsley, and onions. Olive oil, soybean oil, and vinegar. I know my food looks like shit, but I must say this was quite tasty. 
I guess it's time for me to give up on eating tasty breakfast sandwiches and stop grilling meat to perfection. Maybe just fish from now on with a little bit of chicken here and there. 
