View Full Version : The Cooking Thread
Any cooks around here? I've never been much of one but I am interested in getting better at it. My sister got me two cookbooks for Christmas - Cooking Comically by Tyler Capps, and 5 Spices, 50 Dishes by Ruta Kahate. Latter is, if you didn't catch, Indian food.
Tonight I made black-eyed peas with goan curry, but substituted garbanzo beans for the black-eyed peas.
Anyway... feel free to talk about cooking in here, and share any recipes you enjoy cooking. :)
Citizen Rules
01-04-16, 11:05 PM
That sounds good Swan, how did it taste?
I use to do a lot of cooking but the older I get the simpler I get. I do still brew beer, does that count as a food?:p
That sounds good Swan, how did it taste?
I use to do a lot of cooking but the older I get the simpler I get. I do still brew beer, does that count as a food?:p
I should have said making instead of made. :p Have yet to taste it! But it smells good.
Citizen Rules
01-04-16, 11:10 PM
Well, bon appetit (or how ever you spell that):)
Citizen Rules
01-04-16, 11:16 PM
Swan you should take a pic of your creation and let us know how it turned out. I need to find something new to make for dinner.
AboveTheClouds
01-04-16, 11:21 PM
I just made Mozzarella chicken caesar salad /w Parmesan garlic toast. I'm not the fanciest cook, but I can slay hunger.
MovieGal
01-04-16, 11:24 PM
Im very much a "home style cooking" person.. so Im not very creative when it comes to food... Also Im a picky eater.... but I can tell you a few things that work pretty good...
Here you go Citizen. It tastes very good!
DLEETED
Citizen Rules
01-04-16, 11:40 PM
I like it, you have the Indian bread stuff (sorry I forgot the name of it) you made that look pretty tasty!
Thanks Citz. It was good, but I feel more could have been added to it to make it a bit more interesting. Maybe chicken or something. The bread is called Naan bread, by the way. :)
I'm making jalapeno poppers right now. Picture forthwithcoming.
Oops, ate them too fast. :D
Citizen Rules
01-05-16, 12:38 PM
Ha:D
tatmmw2
03-02-16, 11:37 AM
Hey guys I have this problem, that I want to learn to cook, but I don't know any recipe or meal, like nothing come up in my mind. So yeah, when I'm about to eat I forget the food there is in this world. I'm on my own, so I would prefer to cook rather than buying something, but I just don't know. I want to see if you guys could help me :c, like a really common dish you prepare so I look it up and try to do it :3. I'm trying to get 14 meals, so I can eat something 1 day and eat it again 1 week later. If you suggest me some meals I would appreaciate it :D
Ðèstîñy
03-06-16, 08:37 AM
Hey guys I have this problem, that I want to learn to cook, but I don't know any recipe or meal, like nothing come up in my mind. So yeah, when I'm about to eat I forget the food there is in this world. I'm on my own, so I would prefer to cook rather than buying something, but I just don't know. I want to see if you guys could help me :c, like a really common dish you prepare so I look it up and try to do it :3. I'm trying to get 14 meals, so I can eat something 1 day and eat it again 1 week later. If you suggest me some meals I would appreaciate it :D
List some favorites. Some meats, veges, types of meals like Chinese food, Seafood, Country cooking, etc . . . Say if you like casseroles, stews, etc . . .
I'm one hell of a chef, dear, and I beat the hell out of anything Betty Crocker.
MovieMeditation
03-06-16, 11:37 AM
Oh no, now he wants to be a cook too. Does it ever end!?
You act like being interested in things is a bad thing.
MovieMeditation
03-06-16, 01:26 PM
You act like being interested in things is a bad thing.
You act like acting interested is actually being interested.
:D c'mon I'm joking, it's cool to see that spirit and energy and interest in so many things. But I still find it kind of funny, not because it's wrong, but just because it's fun to see you have a thousand things going all at once. :p
A cooking thread! 😁. I like baked potatoes with chicken, i hardly eat anything processed, i'm not a big meat eater but do like a cheeseburger, fish is ok too, i have a food allergy so gotta be careful. I cook stew,especially our most famous dish, scouse.
Any cooks around here? I've never been much of one but I am interested in getting better at it. My sister got me two cookbooks for Christmas - Cooking Comically by Tyler Capps, and 5 Spices, 50 Dishes by Ruta Kahate. Latter is, if you didn't catch, Indian food.
Tonight I made black-eyed peas with goan curry, but substituted garbanzo beans for the black-eyed peas.
Anyway... feel free to talk about cooking in here, and share any recipes you enjoy cooking. :)
Wow that was pretty ambitious for someone claiming to not be a good cook. Well done, Swany.
Nice bump by Dannii
Southern boy here. Learned to cook by trial and error in some respects, and by my good ole' fat, blind grandma who taught me most of what I know. But this is nothing fancy. This is deep south country food. Corns, peas, dumplins', cornbread, beefs, potatoes, fried cornbread, etc. Fried things. Dense things. ...oily things. The kind of meal you nap after, having taken on such a heavy load. Paper plates abound, so you better stack two else find your food in the floor because one plate simply cannot support the weight. You get second-helpings the first time through the line so as not to lose an opportunity of tasting something wonderful that might actually not be there anymore on a second pass. That, and you'll be too belly-swollen to get up for a second go 'round. Because that's too much like exercise. And that gets in the way of the nap.
...y'all.
Hey guys I have this problem, that I want to learn to cook, but I don't know any recipe or meal, like nothing come up in my mind. So yeah, when I'm about to eat I forget the food there is in this world. I'm on my own, so I would prefer to cook rather than buying something, but I just don't know. I want to see if you guys could help me :c, like a really common dish you prepare so I look it up and try to do it :3. I'm trying to get 14 meals, so I can eat something 1 day and eat it again 1 week later. If you suggest me some meals I would appreaciate it :D
If you're still around, I once heard a freench chef say the hardest thing to cook was a perfect egg. If I had my time again I would start off perfecting any style of egg, then branch out from there. :up:
cat_sidhe
06-28-17, 03:47 AM
Some years ago on tumblr, I discovered THIS (pre-book):
http://www.thugkitchen.com
Highly recommend them. You'll never have more fun following a recipe EVER. GUARANTEED!!!
Their early recipes had me laughing so hard I think I may have peed a little.
LMAO. My nephew put me onto them. Freaking hilarious!
d_chatterley
06-28-17, 04:04 AM
I'm not much of a cook myself, but I love to use a slow cooker when I can. I usually do it more in the wintertime. Broths and rich stews are my favorite dishes to eat. I usually just start it in the morning before work and by the time I get back it is all ready. Last time I made Beef Bourguignon. It was delicious!
https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313
cat_sidhe
06-28-17, 04:09 AM
I'm a hell of a cook. I think that's an inherent Italian thing, though.
d_chatterley
06-28-17, 04:14 AM
Yeah, probably :) I love good food but I'm just too impatient when it comes down to cooking. I love it when people do it though.
cat_sidhe
06-28-17, 04:23 AM
Yeah, probably :) I love good food but I'm just too impatient when it comes down to cooking. I love it when people do it though.
I love to cook. I always put something on to either inspire me or keep me entertained. Music, or crap shows respectively.
If you're still around, I once heard a freenchchef say the hardest thing to cook was a perfect egg. If I had my time again I would start off perfecting any style of egg, then branch out from there. :up:
lol.
I read that in the voice of Leslie Mann's drunk-ass character in The 40-Year Old Virgin.
"I'm hawngry! Let's get some freeeeeench toast!"
cat_sidhe
06-28-17, 12:07 PM
You just made me want to watch a string of Paul Rudd movies. Well done!
Yeah, probably :) I love good food but I'm just too impatient when it comes down to cooking. I love it when people do it though.
I love to cook. I always put something on to either inspire me or keep me entertained. Music, or crap shows respectively.
I'm the silent cook. It's meditation for me.
Stirchley
06-28-17, 09:01 PM
I love to cook.
I was a gourmet cook for over 30 years. Husband filed for divorce last summer. I stopped cooking. He later withdrew the divorce, but I have not cooked since. It's so nice to be done with all that. :D
Further to what I said yesterday, here you go.
http://www.foodiful.com.au/articles/269/how-to-poach-an-egg?utm_source=Facebook&utm_medium=Social&utm_content=how-to-poach-an-egg&utm_campaign=editorial
I agree with all except a firm yolk. No No No. Never for a perfectly poached egg. A firm yolk is only ever good for devilled eggs.
Yeah, probably :) I love good food but I'm just too impatient when it comes down to cooking. I love it when people do it though.
I love to cook. I always put something on to either inspire me or keep me entertained. Music, or crap shows respectively.
I'm the silent cook. It's meditation for me.
Yeah, I think I have to agree with this. Cooking is still a mixed bag though for me. Being single without a family to cook for makes it difficult to want to bother with the logistics of the process, but when I do cook I'm all in. I don't talk---at least not in conversation. It is both highly stressful and therapeutic at the same time. I love to please others so to see someone enjoy my efforts, it all just clicks.
Has anyone tried Eggy Bread? What you do is break an egg into a jug and add some milk, whisk it together, then lay slices of bread down and pour the mixture over til the bread soaks it up, then fry the bread in a drizzle of oil, it's lovely! 😁
Isnt that what french toast is?
Stirchley
07-03-17, 05:08 PM
Has anyone tried Eggy Bread? What you do is break an egg into a jug and add some milk, whisk it together, then lay slices of bread down and pour the mixture over til the bread soaks it up, then fry the bread in a drizzle of oil, it's lovely! 😁
Sounds like French Toast
Slappydavis
07-03-17, 08:56 PM
I wish I didn't, but I hate cooking intricate meals because of the subsequent cleaning. Also I'm willing to pay more for food I like (and that's healthier).
The odd consequence has been that I've really gotten into Soylent (https://www.soylent.com/product/drink/). Yes, yes, the name is inspired by the movie. But it's probably not people.
But honestly, Soylent is one of the few things that is a bright red line for me in feeling like I'm in "the future". I try not to evangelize because people look at you funny when you tell them about creepy future food, but man, I highly recommend trying it (which, admittedly, is hard as it sells in bulk, but should you get the chance...)
Well, the cacao and coffiest ones at least. I'll admit that I'm not a huge fan of the powder or the "unflavored" one. Especially not the nectar one.
I have a mix of coffiest and cacao every work morning, which is really odd for me as I never, ever, regularly had breakfast before. And I haven't died yet!
Got inspired to post about it because they just released a CHAI (https://www.soylent.com/product/cafe/) flavor.
Chai Soylent, what a world we live in.
Slappydavis
07-03-17, 08:57 PM
Has anyone tried Eggy Bread? What you do is break an egg into a jug and add some milk, whisk it together, then lay slices of bread down and pour the mixture over til the bread soaks it up, then fry the bread in a drizzle of oil, it's lovely! 😁
This is one of the few things I make. Basically I started making this when I got lazy making a one eyed egyptians.
I like it much more than french toast (admittedly quite similar).
Has anyone tried Eggy Bread? What you do is break an egg into a jug and add some milk, whisk it together, then lay slices of bread down and pour the mixture over til the bread soaks it up, then fry the bread in a drizzle of oil, it's lovely! 😁
This is one of the few things I make. Basically I started making this when I got lazy making a one eyed egyptians.
I like it much more than french toast (admittedly quite similar).
What's a one eyed Egyptian (I'm thinking toad in the hole?) and what's the difference between French toast and eggy bread?
The only one-eyed Egyptian I know of, I learned from a deck of naughty playing cards.
No.
I'm kidding.
I'm just bored.
cat_sidhe
07-04-17, 01:19 AM
I wish I didn't, but I hate cooking intricate meals because of the subsequent cleaning. Also I'm willing to pay more for food I like (and that's healthier).
The odd consequence has been that I've really gotten into Soylent (https://www.soylent.com/product/drink/). Yes, yes, the name is inspired by the movie. But it's probably not people.
But honestly, Soylent is one of the few things that is a bright red line for me in feeling like I'm in "the future". I try not to evangelize because people look at you funny when you tell them about creepy future food, but man, I highly recommend trying it (which, admittedly, is hard as it sells in bulk, but should you get the chance...)
Well, the cacao and coffiest ones at least. I'll admit that I'm not a huge fan of the powder or the "unflavored" one. Especially not the nectar one.
I have a mix of coffiest and cacao every work morning, which is really odd for me as I never, ever, regularly had breakfast before. And I haven't died yet!
Got inspired to post about it because they just released a CHAI (https://www.soylent.com/product/cafe/) flavor.
Chai Soylent, what a world we live in.
Soy protein. For cultivating serious bitchtits. :lol:
(occupational joke there, I get a lot of body builders asking me about proteins)
Isnt that what french toast is?
Some people call it French toast, or Gypsy bread, we call it Eggy Bread here.😁
I wish I didn't, but I hate cooking intricate meals because of the subsequent cleaning. Also I'm willing to pay more for food I like (and that's healthier).
The odd consequence has been that I've really gotten into Soylent (https://www.soylent.com/product/drink/). Yes, yes, the name is inspired by the movie. But it's probably not people.
But honestly, Soylent is one of the few things that is a bright red line for me in feeling like I'm in "the future". I try not to evangelize because people look at you funny when you tell them about creepy future food, but man, I highly recommend trying it (which, admittedly, is hard as it sells in bulk, but should you get the chance...)
Well, the cacao and coffiest ones at least. I'll admit that I'm not a huge fan of the powder or the "unflavored" one. Especially not the nectar one.
I have a mix of coffiest and cacao every work morning, which is really odd for me as I never, ever, regularly had breakfast before. And I haven't died yet!
Got inspired to post about it because they just released a CHAI (https://www.soylent.com/product/cafe/) flavor.
Chai Soylent, what a world we live in.
I must be only one of a few people to say this..
I love doing dishes and cleaning my kitchen after cooking!
Gah. I hate cleaning the kitchen with a passion. My ex was like that. Always cleaning. I'd cook, use a bowl for mixing and then set it down, she would shadow me, grab it, clean it and place it back into the cabinet as soon as I turned around. It was kinda funny. And oddly efficient. We never tripped each other up in the kitchen.
She had these large awkward decorative pillows on the couch. I'd always move mine so that I could lean back more. EVERY time I'd get up, even if it was just to go to the bathroom and come right back, she would instinctively grab the pillow and put it back where it belonged. Then I'd have to move it out of the way again when I returned. I always thought it was funny because I don't think she even realized. Just in a constant cleaning mode.
That's the one thing I hate about cooking, yeah. Damn decorative pillows.
Gah. I hate cleaning the kitchen with a passion. My ex was like that. Always cleaning. I'd cook, use a bowl for mixing and then set it down, she would shadow me, grab it, clean it and place it back into the cabinet as soon as I turned around. It was kinda funny. And oddly efficient. We never tripped each other up in the kitchen.
She had these large awkward decorative pillows on the couch. I'd always move mine so that I could lean back more. EVERY time I'd get up, even if it was just to go to the bathroom and come right back, she would instinctively grab the pillow and put it back where it belonged. Then I'd have to move it out of the way again when I returned. I always thought it was funny because I don't think she even realized. Just in a constant cleaning mode.
That's the one thing I hate about cooking, yeah. Damn decorative pillows.
I'm the same i'm afraid, my apartment is like a palace, everything in its place, cushions on the sofa placed in a certain way, bath towel folded neatly over the bath, shoes in a perfect line in my hallway, tie-backs on the curtains matching either side! 😁. My kitchen gets messy the worst, after i've washed up and wiped the stove and worktops i then mop up the whole floor with hot soapy water, i'm usually knackered after a meal! 😁
Some people call it French toast, or Gypsy bread, we call it Eggy Bread here.😁
Eggy bread sounds better. I was going to make that for brunch yesterday but forgot the eggs.
Bready bread!
Eggy bread with asparagus. I have some nice seed bread at home. Sauteed mushrooms. Hmm getting hungry.
I guess this is somewhat on point. I finished putting up peas this year. About 30lbs blanched, bagged, and frozen.
'tis the season 'round these here parts.
cat_sidhe
07-05-17, 05:59 AM
I think I'm growing some on y balcony. It's too tiny to tell, yet. I went a bit wild sowing seeds this year. Like a dude without a condom. No idea what's in that pot :lol:, I'll have to wait ad see what it looks like to be sure it's peas.
I think I'm growing some on y balcony. It's too tiny to tell, yet. I went a bit wild sowing seeds this year. Like a dude without a condom. No idea what's in that pot :lol:, I'll have to wait ad see what it looks like to be sure it's peas.
rofl. I like how unsure you are about what's going on on your balcony. Eh, maybe it's peas. Could be mildew. Could be some alien parasite life form. Iderno. Too small to tell yet. I'll let you know in a few weeks maybe. Or my clone will. Either way, cheers!!
;)
cat_sidhe
07-05-17, 11:58 AM
rofl. I like how unsure you are about what's going on on your balcony. Eh, maybe it's peas. Could be mildew. Could be some alien parasite life form. Iderno. Too small to tell yet. I'll let you know in a few weeks maybe. Or my clone will. Either way, cheers!!
;)
How will you know I'm me? :eek:
How will you know I'm me? :eek:
I guess that depends. I mean, are we talking Star Trek transporter type clone? Magician Hugh Jackman type clones? Cuz on those cases, you will totally still be you. Or are we talking Body Snatcher level cloning? I guess when you start pointing at people and screeching, that might be a good hint. How you (er... your clone, that is) will be able to emote that in text on a forum is anybody's guess!
Either way, I'm safe way over here. And will probably continue to enjoy the random comments on these forums by you or your other you.
;)
*unless your clone can't type, and instead literally communicates with a face roll. Then that might be pretty obvious.
=\
cat_sidhe
07-05-17, 12:12 PM
*unless your clone can't type, and instead literally communicates with a face roll. Then that might be pretty obvious.
=\
Uhm....I can't type either. :lol:
cat_sidhe
07-05-17, 12:13 PM
I guess when you start pointing at people and screeching
Dude, that's me on any given day. :D
Stirchley
07-05-17, 03:35 PM
Gah. I hate cleaning the kitchen with a passion. My ex was like that. Always cleaning. I'd cook, use a bowl for mixing and then set it down, she would shadow me, grab it, clean it and place it back into the cabinet as soon as I turned around. It was kinda funny. And oddly efficient. We never tripped each other up in the kitchen.
She had these large awkward decorative pillows on the couch. I'd always move mine so that I could lean back more. EVERY time I'd get up, even if it was just to go to the bathroom and come right back, she would instinctively grab the pillow and put it back where it belonged. Then I'd have to move it out of the way again when I returned. I always thought it was funny because I don't think she even realized. Just in a constant cleaning mode.
That's me to a tee. Disorder makes me ill. Drives my husband nuts.
Like a dude without a condom. No idea what's in that pot :lol:, I'll have to wait ad see what it looks like to be sure it's peas.
LOL. So long as it's not a baby, you should be okay. :p
Eggy bread sounds better. I was going to make that for brunch yesterday but forgot the eggs.
Got so hungry talking to rattus in bananabox about congee I had to make some eggy bread.
https://www.scifinow.co.uk/wp-content/uploads/2015/01/Hannibal-gif.gif
cat_sidhe
07-05-17, 04:43 PM
Misread that like.... :facepalm:
Damnit. I forgot to put the frozen chicken in the fridge last night to thaw. I was going to make dumplins' tonight. >=\
It kind of sucks growing up around here. We learn to either boil or fry. If not that, then it's the BBQ or smoker. We never question it as kids, but as we all get older it starts to slowly click, just what we've done to ourselves. I probably have another good 10 years or so before my heart just gives up on me ;)
I'm randomly posting this here because like Richard Gere, I have no where else to go.
Damnit. I forgot to put the frozen chicken in the fridge last night to thaw. I was going to make dumplins' tonight. >=\
It kind of sucks growing up around here. We learn to either boil or fry. If not that, then it's the BBQ or smoker. We never question it as kids, but as we all get older it starts to slowly click, just what we've done to ourselves. I probably have another good 10 years or so before my heart just gives up on me ;)
I'm randomly posting this here because like Richard Gere, I have no where else to go.
I've never had boiled chicken, is it nice?
I've never had boiled chicken, is it nice?
Poached chicken is lovely. Very tender. I only ever poach. Boiling only ever with carcasses to make stock.
Damnit. I forgot to put the frozen chicken in the fridge last night to thaw. I was going to make dumplins' tonight. >=\
It kind of sucks growing up around here. We learn to either boil or fry. If not that, then it's the BBQ or smoker. We never question it as kids, but as we all get older it starts to slowly click, just what we've done to ourselves. I probably have another good 10 years or so before my heart just gives up on me ;)
I'm randomly posting this here because like Richard Gere, I have no where else to go.
I've never had boiled chicken, is it nice?
Well its a mean of preparation. Boil the whole thing then shred the meat for use in whatever. Strain the remaining broth for soup, dumplings, other recipes, or freezing.
I've never had boiled chicken, is it nice?
Poached chicken is lovely. Very tender. I only ever poach. Boiling only ever with carcasses to make stock.
Sounds nice😋. I usually roast a chicken or buy one ready roasted.
Sounds nice😋. I usually roast a chicken or buy one ready roasted.
I BBQ'd a whole chook on the weekend. So good. Beer can chicken in the bbq is also really tender. Drink half a can of beer, drop in garlic chili ginger and green onion, salt and pepper the chicken, stick bum over can, cook in covered bbq. Super tender.
Dannii - I recommend this as a poached chicken. Glorious
http://www.sbs.com.au/food/recipes/hainanese-chicken-rice
If you think the sauces will be a bit time consuming (they're not but sometimes people cant be bothered with all of that after a hard day) you should be able to get the condiments at an asiamart.
Payday12
07-06-17, 04:29 PM
These are so good. Either in a tomato sauce like in the first picture or in a vinegar sauce like in the second picture.
https://i.ytimg.com/vi/Q0cmIUlPyVs/maxresdefault.jpg
https://lh3.googleusercontent.com/oXTjqXC7cBqfxNkhEq6_sxGYAejl-j7uQRfUERqtrc0h0D9sj_jXwFlZyGY_MPuL7Kv-Idjwg2MGSfLPLGFKQ4LhSaLL-z3LiiDPWpY=w600
Damnit. I forgot to put the frozen chicken in the fridge last night to thaw. I was going to make dumplins' tonight. >=\
It kind of sucks growing up around here. We learn to either boil or fry. If not that, then it's the BBQ or smoker. We never question it as kids, but as we all get older it starts to slowly click, just what we've done to ourselves. I probably have another good 10 years or so before my heart just gives up on me ;)
I'm randomly posting this here because like Richard Gere, I have no where else to go.
I've never had boiled chicken, is it nice?
Well its a mean of preparation. Boil the whole thing then shred the meat for use in whatever. Strain the remaining broth for soup, dumplings, other recipes, or freezing.
Think i'll give that a go, apart from the occasional cheeseburger i don't really eat meat, chicken is poultry so i eat that😁
These are so good. Either in a tomato sauce like in the first picture or in a vinegar sauce like in the second picture.
https://i.ytimg.com/vi/Q0cmIUlPyVs/maxresdefault.jpg
https://lh3.googleusercontent.com/oXTjqXC7cBqfxNkhEq6_sxGYAejl-j7uQRfUERqtrc0h0D9sj_jXwFlZyGY_MPuL7Kv-Idjwg2MGSfLPLGFKQ4LhSaLL-z3LiiDPWpY=w600
I made cabbage rolls recently. Lovely. Nice photos, too.
Sounds nice😋. I usually roast a chicken or buy one ready roasted.
I BBQ'd a whole chook on the weekend. So good. Beer can chicken in the bbq is also really tender. Drink half a can of beer, drop in garlic chili ginger and green onion, salt and pepper the chicken, stick bum over can, cook in covered bbq. Super tender.
Chook is an awesome name for a chicken, i'm gonna use that here! 😁
Chook is an awesome name for a chicken, i'm gonna use that here! 😁
Go for your life.
This thread is devouring my mouthgasm thread so posting this here. Last night's dinner
http://www.telemundo.com/sites/nbcutelemundo/files/styles/article_cover_image/public/sites/nbcutelemundo/files/images/article/2011/04/12/pasta_pesto_4.jpg?itok=gC3fsHvU
Chook is an awesome name for a chicken, i'm gonna use that here! 😁
Go for your life.
This thread is devouring my mouthgasm thread so posting this here. Last night's dinner
http://www.telemundo.com/sites/nbcutelemundo/files/styles/article_cover_image/public/sites/nbcutelemundo/files/images/article/2011/04/12/pasta_pesto_4.jpg?itok=gC3fsHvU
Mmmmmmm that looks tasty! I love pasta/noodles. 😋
OMG fresh pesto is soooo good, Dannii. I ws lucky to find some basil.
Think i'll give that a go, apart from the occasional cheeseburger i don't really eat meat, chicken is poultry so i eat that😁
Neat. It's all pretty straight-forward. Just get a good sized stock pot, fill with water, chop a large onion into 1/4s, maybe cut a stalk of celery into finger-sized lengths, cut a carrot or two in half (all just to help flavor the broth as it cooks), add a good bit of salt and black pepper (you're flavoring a whole chicken submerged in a LOT of water, so it will take more than you think); then just place a whole fresh unfrozen chicken into the water. Be sure you have removed any prepackaged parts that may still be in the cavity such as the neck, or bag of innards. Either toss those to the bin or use them however you may already use them if you do.
Bring to a boil for an hour or more. For us country folk, we usually boil it until it starts to fall apart, then strain out the bits that fell off. Place all of the chicken into a bowl or platter to cool. Scoop out any remaining veggies or chicken bits, strain the broth from one pot to another to remove all the gritty bits of material that has fallen to the base of the stock pot.
Once the meat has cooled down, you can start pulling meat from the bone. Shred the meat with your fingers into smaller bite-sized bits of varying sizes, tossing the white and dark meat together into a large bowl or platter to keep separate from the icky bits that remain. Be very careful with the two legs as each has a very thin, long, and sharp fibula bone that you can easily snip off and mistakenly add it to your meat collection. This bone is about the size of a toothpick and runs parallel to the leg of the chicken. Once cooked it becomes very brittle, so be extra cautious when deboning the legs. There are two to look out for.
Once I have my dark and white meat all shredded, mixed, and cooled, I will portion the meat into smaller freezer bags for freezing. Same with the now-cooled broth. I usually grab a measuring cup to partially fill several quart-sized (or larger) freezer bags for freezing.
Usually when I go through all of this effort, I'll just use it all for a large pot of chicken and dumplings. But you can just stock up and pull it from your freezer as you need it for whatever recipe you may have.
It is a messy process. Chicken bits and fat everywhere. So don't go in blind ;) Be ready for a shower after.
When cooking for family events, half of my broth will go to dumplings, while the other half will go to a cornbread-based dressing. Of course chicken broth is used in most anything you can think of so do with it as you will. Mostly this boiled chicken thing is just preparation to be part of some other dish, but it's convenient to have stock of broth and meat for several different meals when you need it. I'm not cooking it to just eat boiled chicken by itself. You could always use the meat as a beef substitute.
blah. it's the end of a work day, so I'm just rambling. Have fun making a mess if you ever try it ;)
Go for your life.
This thread is devouring my mouthgasm thread so posting this here. Last night's dinner
http://www.telemundo.com/sites/nbcutelemundo/files/styles/article_cover_image/public/sites/nbcutelemundo/files/images/article/2011/04/12/pasta_pesto_4.jpg?itok=gC3fsHvU
recipe please?
I would leave any gizzards or neck in, ynwtf. And if you have room in your freeze I would keep the stock to let it brew as a master stock for future poaching. Really builds up a depth of flavour.
If Mr D doesnt suggest pizza for tonght's dinner I have a craving for mushrooms. I love scallopini.
http://everydaygourmet.tv/recipe/veal-with-mushrooms-and-cream/
recipe please?
IMHO this is the best ever. From Mollie Katzen's Moosewood recipe book. I can eat this with a spoon. I personally dont like pine nuts because they give me pine mouth, so I go for ground almonds. This isnt an oil slick like a lot of jarred pestos. There's also jazzy version which is equally as stunning. I love Mollie.
http://recipes.epicurean.com/recipe/18925/pesto.html
http://www.recipesource.com/side-dishes/sauces/01/rec0167.html
She also has a yoghurt spinach pasta sauce but I'll have to type it up for you shortly. Cnt find on the net. It's stunning.
Think i'll give that a go, apart from the occasional cheeseburger i don't really eat meat, chicken is poultry so i eat that😁
Neat. It's all pretty straight-forward. Just get a good sized stock pot, fill with water, chop a large onion into 1/4s, maybe cut a stalk of celery into finger-sized lengths, cut a carrot or two in half (all just to help flavor the broth as it cooks), add a good bit of salt and black pepper (you're flavoring a whole chicken submerged in a LOT of water, so it will take more than you think); then just place a whole fresh unfrozen chicken into the water. Be sure you have removed any prepackaged parts that may still be in the cavity such as the neck, or bag of innards. Either toss those to the bin or use them however you may already use them if you do.
Bring to a boil for an hour or more. For us country folk, we usually boil it until it starts to fall apart, then strain out the bits that fell off. Place all of the chicken into a bowl or platter to cool. Scoop out any remaining veggies or chicken bits, strain the broth from one pot to another to remove all the gritty bits of material that has fallen to the base of the stock pot.
Once the meat has cooled down, you can start pulling meat from the bone. Shred the meat with your fingers into smaller bite-sized bits of varying sizes, tossing the white and dark meat together into a large bowl or platter to keep separate from the icky bits that remain. Be very careful with the two legs as each has a very thin, long, and sharp fibula bone that you can easily snip off and mistakenly add it to your meat collection. This bone is about the size of a toothpick and runs parallel to the leg of the chicken. Once cooked it becomes very brittle, so be extra cautious when deboning the legs. There are two to look out for.
Once I have my dark and white meat all shredded, mixed, and cooled, I will portion the meat into smaller freezer bags for freezing. Same with the now-cooled broth. I usually grab a measuring cup to partially fill several quart-sized (or larger) freezer bags for freezing.
Usually when I go through all of this effort, I'll just use it all for a large pot of chicken and dumplings. But you can just stock up and pull it from your freezer as you need it for whatever recipe you may have.
It is a messy process. Chicken bits and fat everywhere. So don't go in blind ;) Be ready for a shower after.
When cooking for family events, half of my broth will go to dumplings, while the other half will go to a cornbread-based dressing. Of course chicken broth is used in most anything you can think of so do with it as you will. Mostly this boiled chicken thing is just preparation to be part of some other dish, but it's convenient to have stock of broth and meat for several different meals when you need it. I'm not cooking it to just eat boiled chicken by itself. You could always use the meat as a beef substitute.
blah. it's the end of a work day, so I'm just rambling. Have fun making a mess if you ever try it ;)
I'll definitely give it a go, i shall bring home a pair of surgical gloves from work so i don't get greasy hands, roast chicken is nice but rather boring, i'll be very careful of that long thin bone😊
I'll definitely give it a go, i shall bring home a pair of surgical gloves from work so i don't get greasy hands, roast chicken is nice but rather boring, i'll be very careful of that long thin bone😊
Oh yes. The chicken fat lady on Erin Brokovich. I cannot handle chicken grease.
Another stock to make but wait until winter as it takes several hours but mkes your house cosy, is for Pho (vietnamese noodle soup).
OK will make a coffee then type up the spinach pasta sauce (also good on chicken, fish, steak, veggies, whatever you like)
I LUV PHO
Oh god, me too, and I love making it.
I've been cooking since I was a little kid sitting on the kitchen bench helping my mother make our xmas pudding (I basically just chatted up a storm then fought with my brothers over who got to lick the spoon or bowl, but first got serious with Mollie Katzen's books when I decided to go vego. They're falling apart now but I refuse to throw htem out, plus my mother's plum pudding recipe is written in the notes section. I cant give you that one - it's a secret recipe for the girls that's been handed down for generations.
Spinch yoghurt sauce
Make right before serving or it loses it's colour.
1lb spinach cleaned and stemmed
salt
1 cup firm yoghurt room temp
2tbs sour cream
2 tbs butter
2 tbs flour
blck pepper
pinch nutmeg
optional
1/2 cup chopped onion sauteed in butter
1/2 cup grated cheddar
Place wet spinach in saucepan, add salt, cook until slightly pooped. Puree in it's own liquid.
Melt butter, whisk in flour, cook whisking 2-3 minutes
Add puree and cook 5 mins stirring frequently
add seasonings and optional extras (I recommend them)
Just before serving whisk in yoghurt and sour cream.
Super easy, her recipes dont take themselves too seriously like 1/4 teaspoon of this, 6 1/2 strands of saffron etc, and no fail every time. Really encouraged me to throw away recipes and ad lib in the kitchen.
Pho recipe. I boil my bones for 8 hours, stick in the fridge, and the next day it's a thick, gelatinous bowl of wonder.
http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2016/9/angie-hongs-pho/
Dannii, this one is for chicken
http://steamykitchen.com/139-vietnamese-chicken-noodle-soup-pho-ga.html
I would keep that going much longer as well. The best pho stocks re mde over night.
Yeah, to add to what Dani8 is saying on keeping the chicken broth in the stock pot over night in the fridge? That totally works. Just be prepared to freak out the next morning when you find a 1/4" layer of chilled solidified yellow disc goop of chicken fat floating on top ;) You COULD scrape it out and toss it, but doing so removes a lot of yummy flavor. Just bring to a simmer to break the fat back down into liquid form, mix, and store if you are going to store.
As with any meat, the flavor is in the fat! I'm serious. If you have access to live cows, try licking one. First around the fatty belly, then again around the muscular rump. The fattiest areas will always taste best.
Yeah, to add to what Dani8 is saying on keeping the chicken broth in the stock pot over night in the fridge? That totally works. Just be prepared to freak out the next morning when you find a 1/4" layer of chilled solidified yellow disc goop of chicken fat floating on top ;) You COULD scrape it out and toss it, but doing so removes a lot of yummy flavor. Just bring to a simmer to break the fat back down into liquid form, mix, and store if you are going to store.
As with any meat, the flavor is in the fat! I'm serious. If you have access to live cows, try licking one. First around the fatty belly, then again around the muscular rump. The fattiest areas will always taste best.
I just pull it off. The fat discolours the stock and the trick with pho is crystal clear stock. I also dont like animl fat - makes me gag.
As for your next comment, you sick lil puppeh, but I laughed.
lol. The cows love it.
well, I'm going back to the reference earlier for something like dumplings, or other hearty southern style meals. But yes, Pho, by all means scrape it, otherwise it will carry a yellowish hue. I can concede there ;)
lol. The cows love it.
well, I'm going back to the reference earlier for something like dumplings, or other hearty southern style meals. But yes, Pho, by all means scrape it, otherwise it will carry a yellowish hue. I can concede there ;)
I bet they do but I'm not sure how legal that is here and NZ. Men can only do it to sheep.
Are your dumpling soups asian dumplings? I love making those.
http://www.dinnerwithjulie.com/wp-content/uploads/2009/04/Wonton-Soup-585x374.jpg
Need to go over to my sil's mother's house to make matzoh ball soup
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcR4EikCEbu5LH6G5MgWBfwee4_GbAq3vVMs0UAKlLdUOU3F75z-0w
Such great soupy weather here right now.
I bet they do but I'm not sure how legal that is here and NZ. Men can only do it to sheep.
Are your dumpling soups asian dumplings? I love making those.
http://www.dinnerwithjulie.com/wp-content/uploads/2009/04/Wonton-Soup-585x374.jpg
Need to go over to my sil's mother's house to make matzoh ball soup
https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcR4EikCEbu5LH6G5MgWBfwee4_GbAq3vVMs0UAKlLdUOU3F75z-0w
Such great soupy weather here right now.
ha! Poor cows.
No. I'm in Alabama, USA. We don't cook delicate things. We cook dense, heavy, buttery things. This link is more in line with our style. This recipe cheats though, buying store-bought broth.
https://www.thecountrycook.net/old-fashioned-chicken-and-dumplings/
Nothing wrong with store bought, as long as it doesnt contain nasties like msg. I just prefer to make my own.
Where is jambalaya from? I had that in NYC from the seinfeld soup nazi and went to heaven. Dayum that was good.
hrrrrrmmmmm.....
That would be a Naw'Leans, Law-weezy-anna, creole concoction right'cheah! Spicy sausages, chicken, s'rimp, rice, hooo-weeee, I ger-au' tee, ryte 'dere!
Something like this:
https://www.youtube.com/watch?v=hAaoHcmLPG4
(the lady does stop screaming after a minute)
But you need to watch the Cajun Chef. I watched this man as a kid and loved him like a TV grandad!!
https://www.youtube.com/watch?v=eK4umRMJlrs
LOL I actually understood most of that.
Will watch your vids after work.
Yeah, to add to what Dani8 is saying on keeping the chicken broth in the stock pot over night in the fridge? That totally works. Just be prepared to freak out the next morning when you find a 1/4" layer of chilled solidified yellow disc goop of chicken fat floating on top ;) You COULD scrape it out and toss it, but doing so removes a lot of yummy flavor. Just bring to a simmer to break the fat back down into liquid form, mix, and store if you are going to store.
As with any meat, the flavor is in the fat! I'm serious. If you have access to live cows, try licking one. First around the fatty belly, then again around the muscular rump. The fattiest areas will always taste best.
You want me to lick a cow!! No way!! That's the funniest thing i've ever heard!! 😆. There's plenty of cattle farms not far from me, imagine the farmers face if i jump the fence and start licking his cows arses!! Haha!! 😆
Elessar
07-07-17, 02:21 PM
Pho recipe. I boil my bones for 8 hours, stick in the fridge, and the next day it's a thick, gelatinous bowl of wonder.
http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2016/9/angie-hongs-pho/
That's very good recipe for Pho right there. they often add family-secret ingredients,such as dried squid, radish or some sea worm.
If you're to lick the cow, isn't its fattest area is the tiz ? ^_~
If you're to lick the cow, isn't its fattest area is the tiz ? ^_~
Don't lick cow. I can speak from experience - I now have a furry tongue. ynwtf needs to be taken to another place and flogged.
I made stock yesterday so I think Pho Ga is on the cards this weekend.
If you're to lick the cow, isn't its fattest area is the tiz ? ^_~
Don't lick cow. I can speak from experience - I now have a furry tongue. ynwtf needs to be taken to another place and flogged.
I made stock yesterday so I think Pho Ga is on the cards this weekend.
He wanted me to lick a cows arse! 😳
He wanted me to lick a cows arse! 😳
LOL. Dannii darling, p[lease don't take advice from that perv *cough* I mean mofo. I have alerted a task force and they will be airlifted onto his roof shortly.
He wanted me to lick a cows arse! 😳
LOL. Dannii darling, p[lease don't take advice from that perv *cough* I mean mofo. I have alerted a task force and they will be airlifted onto his roof shortly.
Haha!!😆 I thought we were having a nice friendly chat about cooking chickens, didn't realise he had a cow fetish!!😁
I've been into cooking for the past two months. Last thing I made? Sautéed carrots from the
WORLD OF WARCRAFT COOKBOOK
You heard me!
I've been into cooking for the past two months. Last thing I made? Sautéed carrots from the
WORLD OF WARCRAFT COOKBOOK
You heard me!
Whatever you do don't mention cows on the cooking thread!! 😁
Noted!
Oh and......
MOOOOOOOOOO
I've been into cooking for the past two months. Last thing I made? Sautéed carrots from the
WORLD OF WARCRAFT COOKBOOK
You heard me!
I was given a beautiful Le Creuset casserole dish s a wedding present. For some stupid reason I decided to use it to make honey glazed carrots. Burnt the bum out of it - 800 bucks down the drain. My worst kitchen disaster ever.
Noted!
Oh and......
MOOOOOOOOOO
Haha!! 🐮 i've never been asked to lick a cows arse before, i'm quite traumatised by it😁
Elessar
07-08-17, 04:31 AM
I've been into cooking for the past two months. Last thing I made? Sautéed carrots from the
WORLD OF WARCRAFT COOKBOOK
You heard me!
Cool. I love those kinds of recipes. Last time i made a rabbit stew from Master Samwise Gamgee's family recipe (The Lord of the Rings). But i didn't have any Golum to spit into it, so the flavor was a bit lacking.
Elessar
07-08-17, 04:37 AM
Dani8 : Ouch,that hurts. I have a Le Creuset pot which cost "only" 100 bucks, and i keep it more carefully than i do my face.
Well, last night I did something new. I tried my hand a eggplant pizza. A friend mentioned wanting to try it recently, so I became curious and decided to give it a go.
I've never cooked or even eaten eggplant, so I had to google how to just determine what makes an eggplant ripe. Seems that you want to find one with a green(ish) leaf hat and a bit of green still in the stem. Check! It also needs to be springy to the touch without leaving indentations from your grip. CHECK!!! Finally, I suppose it needs to be large enough to slice reasonable platforms for the toppings as the eggplant acts as the doughy pizza crust. (check?)
I found a simple pizza sauce recipe online and followed maybe 80% of it, straying where I thought there was too much of a particular spice. I also 86'ed the sugar and, instead, added more black pepper and just a bit of crushed red pepper flakes. I think that was a good trade. I slices the eggplant lengthwise thinking it would provide more surface for toppings, but I think I will cut more circular slices next time. That just seems easier to manage on the baking pan. Too, you can only fit maybe three pepperonis when the cut is long and narrow. Additional toppings mound up and got ...awkward.
I sliced maybe one-quarter of a red onion, half of a small green bell pepper, one small vine tomato, a handful of baby spinach, and mozzarella cheese. The cheese I found was actually pre-sliced, so that helped. So was the pepperoni.
First, the eggplant slices were salted and placed between sheets of paper towels. The salt was to pull moisture from the slices while the towel absorbed it. Otherwise, the eggplant likely would have turned soup. As it was, it was still quite soft so maybe next time I let this sit for at least an hour. Maybe two.
Once I gave up on waiting, I then coated each slice with olive oil. Not virgin olive oil, mind you. That has a much lower burn temperature---something I accidentally discovered when cooking fish in my old apartment. Not pretty. Once coated front and back, black pepper was added. Then, I tossed the tray into the oven at 450 for about 15-20 minutes. The top somewhat browned, but the side laying directly against the pan was cooking well. It actually started to smell like bread, at a point. I then pulled the pan, flipped the eggplant and loaded up the toppings. Some with tomato and some without, as I did not know how that would play given the already high moisture content of the eggplant. They played well, in the end.
Back to the oven for another 10 minutes or so. Once the mozzarella started to melt and spread, I turned on the broiler to low for an additional 5 minutes. Once I could smell the pepperoni, I checked one last time to confirm that nothing was burning, and that the cheese had begun to singe a bit, I pulled the tray and plated.
Forgive the cruddy mobile pics, but my kitchen space is small. I could not taste "eggplant" over the other ingredients. The only weird thing that might throw some people off was just the texture. It was still soft and wet. Perhaps a different cut angle, a longer drying period, and a bit more practice might fix that.
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Nausicaä
04-27-23, 02:28 PM
^ Looks fab.
I've tried quite a few things with aubergine(what it's called here in the UK) but just can not stand the taste and texture, wish I could like it because they are very good for you.
:)
John McClane
04-27-23, 04:32 PM
Do overnight oats count as cooking?
Do overnight oats count as cooking?
dunno, but it sure oat to.
:yup:
doubledenim
04-27-23, 06:41 PM
92509
Best thing I’ve seen this day!
Stirchley
04-28-23, 03:20 PM
^ Looks fab.
I've tried quite a few things with aubergine(what it's called here in the UK) but just can not stand the taste and texture, wish I could like it because they are very good for you.
:)
Same. Eggplant is one of the few things I will not eat.
Same. Eggplant is one of the few things I will not eat.
I have NEVER had eggplant before this. I was a bit scared of it, but it really was not bad at all. There was no taste that I could pick up on. At least not one that made it past the seasoning, sauce and toppings.
It's a pretty easy cook and a VERY nice introduction to eggplant, IMO. Texture was the only thing that got my attention, but even that was minimal. I think a longer drying time might resolve that.
Tag me if anyone wants the sauce recipe!
Doing my home made spaghetti sauce today. I just browned the ground beef, red onion, bell pepper, and a few other odds and ends. The sauce is simmering now. Will add pinot noir in a bit and let it sit for the afternoon. Tonight, will try to bake a spaghetti squash instead of pasta. We'll see it that goes.
GulfportDoc
04-30-23, 08:06 PM
Doing my home made spaghetti sauce today. I just browned the ground beef, red onion, bell pepper, and a few other odds and ends. The sauce is simmering now. Will add pinot noir in a bit and let it sit for the afternoon. Tonight, will try to bake a spaghetti squash instead of pasta. We'll see it that goes.
I'll be over at 6 o'clock...:licklips:
I'm not sharing my spaghetti sauce recipe, but I will say that spaghetti squash is pretty cool. Cutting the thing in half was the most difficult bit, so be careful there. Once halved, spooning out the seeds was mostly straight forward. The only issue there was knowing when to stop raking the interior as it strings up very quickly and easily. Having one behind me now, I think next time I will be more deliberate in what I remove. I left much of the stringy gooey bits out of fear of clearing out too much and having nothing left to eat. Instead, just gut out any thick, yellow jelly pulp and be done with it. There will be so many "dry" strands in the end that this little bit will only server to gum up your servings.
I brushed olive oil over both sides of the squash, then salted and peppered. Next time I will only oil the cuts as there was so much pulled from each half that the little seasoning I applied was completely lost. Next time, I will oil, bake, then strand the squash. Once I've raked out what I want, I will then season the strands making sure that everything gets covered evenly. The flavor did try to overwhelm my sauce as it was. A bit more consistency with the salt over the squash should fix that.
I baked at 350 for 45 minutes. This returned a very al dente type of texture. Probably too much. I'll go at least an hour next time. Even that may not be enough of a cook time, and I prefer al dente.
I will definitely do this again. Half a spaghetti squash produced 4 servings, give or take. I do not know how this handles with reheating, but will find out tonight probably.
If you have a good sauce, this should be an excellent and healthier option to enriched pasta.
Stirchley
05-01-23, 01:29 PM
Doing my home made spaghetti sauce today. I just browned the ground beef, red onion, bell pepper, and a few other odds and ends. The sauce is simmering now. Will add pinot noir in a bit and let it sit for the afternoon. Tonight, will try to bake a spaghetti squash instead of pasta. We'll see it that goes.
Hmmmm, bit worried about “odds and ends”. :eek:
Hmmmm, bit worried about “odds and ends”. :eek:
just muh spice measurements :)
no LCD LSD was used in the making of my spaghetti. not this spaghetti, at least.
dangit! where is Chypmunk to call me out on those things!!!
:D
My ribs...
Well, not "mine," but i smoked 'em.
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doubledenim
06-08-23, 12:11 PM
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I love how the table is setup with all the labels, except Carolina’s own cola. No free ads!
doubledenim
06-08-23, 12:14 PM
And it looks like a little Westie! I think Jaydee(babygroot avatar) is another MoFo with Westies in their life.
And it looks like a little Westie! I think Jaydee(babygroot avatar) is another MoFo with Westies in their life.
that would be the CEO of the office! Not my dog.
John McClane
06-08-23, 03:05 PM
ynwtf: your CEO is a dog?! :eek:
and where's the Cheerwine?
ynwtf: your CEO is a dog?! :eek:
and where's the Cheerwine?
pretty much. that mut is here even days the boss is out of town.
John McClane
06-08-23, 04:06 PM
pretty much. that mut is here even days the boss is out of town.
https://i.pinimg.com/736x/63/5f/78/635f7880119d937c299ecd241ecb8700--guilty-pleasure.jpg
Stirchley
06-09-23, 01:40 PM
My ribs...
Well, not "mine," but i smoked 'em.
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Lordy, so many dead animals.
Lordy, so many dead animals.
lol. TECHNICALLY, just 2 and a half.
I honestly can't remember if you've stated if you're vegetarian or not. If you do eat meat, have you ever had southern smoked meats?
Stirchley
06-09-23, 01:57 PM
lol. TECHNICALLY, just 2 and a half.
I honestly can't remember if you've stated if you're vegetarian or not. If you do eat meat, have you ever had southern smoked meats?
I’m a vegetarian.
I’m a vegetarian.
I then remove my question for consideration!
:)
GulfportDoc
06-09-23, 08:40 PM
My ribs...
Well, not "mine," but i smoked 'em.
https://www.movieforums.com/community/attachment.php?attachmentid=93065
Keep 'em warm. I'll be over at 7:00.
Random update: a few weeks back, I taught my girlie-friend how to bake baby back ribs like the pics, above. 4.5 hours it took. She made two racks. Her pops, brother, and the pop's girlie-friend all showed up. Everyone said her ribs were better than the pop's. Even his girlie-friend asked for the recipe, stating she doesn't usually like ribs. Two weeks later, he had to grill his version of them to reclaim his status. Everyone ate them, but everyone also compared them to his daughter's and that hers "fell of the bone."
My job here is done.
doubledenim
07-19-23, 06:46 PM
This makes me think of my her-friend and Thanksgiving turkeys. She does a bourbon glaze (along with another 45 other steps that probably bring the total time-invested to the equivalent of a standard term pregnancy) while the mother makes a standard turkey.
The next day, people ask for turkey leftovers but have a sudden change of heart, when all that is left is mother’s. 🤗
Stirchley
07-21-23, 01:33 PM
This makes me think of my her-friend and Thanksgiving turkeys. She does a bourbon glaze (along with another 45 other steps that probably bring the total time-invested to the equivalent of a standard term pregnancy) while the mother makes a standard turkey.
The next day, people ask for turkey leftovers but have a sudden change of heart, when all that is left is mother’s. 🤗
What is a “her-friend”?
What is a “her-friend”?
well, that's OBVIOUSLY a she-buddy! obviously.
:D
Stirchley
07-21-23, 01:47 PM
well, that's OBVIOUSLY a she-buddy! obviously.
:D
Oh, you mean a girlfriend. :p
^still lol'ing.
Last night I got to experiment again in cooking. People keep saying it's a special night, so figured I'd have to go all sliced steak and such. The more I obsessed, the more I thought red meat to be too dense. Too, s'rimps is (bugs) Kel's favorite, so I decided to go light.
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We started with a homemade basil pesto. This required roasted pine nuts. Yes, we heated them in a dry skillet until brown. If you've never used or made roasted pine nuts, I highly recommend doing so immediately. It's a subtle flavor bordering a mix of dry popped corn and walnut, but the aroma is so great and spreading---as long as you don't burn them. 2-5 minutes, tops, stirring over medium heat. Those were then promptly crushed and mixed into extra-virgin olive oil, chopped basil, parmesan cheese, garlic, and lemon juice.
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The pesto was later added to a penne pasta on boil. Once drained, halved-cherry tomatoes, more olive oil, and more cheese were all tossed into the mix with the pesto.
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Finally, we mixed a bit of medium-sized s'rimps (is bugs) into a bowl of cilantro, lime juice, olive oil, chili power and cumin, all to simmer over medium heat until done. Only a few minutes here too. The s'rimps was wrapped in lettuce leaves and topped with avocado slices, more cheese, more cilantro, and strips of either siracha mayo or cilantro avocado dressing.
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After, we unrolled a tube of frozen cinnamon rolls and placed thin apple slices against the row. Rolling them BACK up made giant cinnamon roll flowers!
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Fats n happies, tryin' not to pass out on the couch after the sweets and champagne.
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Happy Valentine's, y'all.
:)
Mesmerized
02-15-24, 10:13 PM
ynwtf.
Your post makes me hungry. I noticed you have a mortar and pestle. Are you a professional chef?
ynwtf.
Your post makes me hungry. I noticed you have a mortar and pestle. Are you a professional chef?
Ha no. I just like processes and patterns. Cooking is a process for me and it helps me clear my head usually. My grandma loved to cook too. There's just something satisfying about starting something, finishing it, and then watching others enjoy that something. Hopefully. :D
Everything in that post was from one recipe or another scrounged up online last week. The mortar and pestle I picked up over the weekend. Figured it would be fun to try to use for the pesto, which I've never used or done before!
beelzebubble
02-15-24, 11:09 PM
https://www.movieforums.com/community/attachment.php?attachmentid=97480
Happy Valentine's, y'all.
:)
Awww, you guys look so cosy and cute!!
I don't cook, but I do watch copious amounts of cooking programs and for the last few years I've been watching this excellent chef on Youtube called Chef Jean Pierre.
https://www.youtube.com/@ChefJeanPierre
He has 50 years of cooking experience. He had a successful restaurant, then retired from that and did a cooking school, and now he's on his third career as a Youtube chef. He is without a doubt the most entertaining, informative and engaging chef I have seen. I think anyone who is not already a professional chef will learn something from him! Most importantly, he talks a lot about not only what to do, but why it's important to do it that way. His enthusiasm for cooking is amazing!
Break time updates:
Kelly and I drove up to the Birmingham, AL, area for a Good Friday wedding. That's the coworker, not us btw. We left Thursday evening after work for about a 4-hour drive. The wedding itself was on Friday. We stayed an extra night and drove back mid-Saturday.
I had planned to cook an Easter lunch, but by the time we got home Saturday afternoon, I was exhausted through most of Sunday. Instead, I decided to take Monday off from work and stay home to smoke some meats. I went overboard. I wanted to bake a standard ham, but struggled finding one on Easter Sunday to my satisfaction. That is until I paid a visit to the local grocer in Ashford. There I found a whole pork leg. The fabled fresh ham that I had never seen before. 21lbs of raw, uncut ham. Blinded by the novelty, I grabbed it and headed home! It was not until about 10PM that night that I woke in a panic realizing that the ham was uncured and raw.
Whatever.
The next morning, I seasoned the hunk of piggy gams with crushed black pepper and sea salt. That's it. I do nothing special other than that. I fired up a coal bed on the offset smoker and dropped a cut of Texas post oak to warm things up. After spraying the smoker with a healthy coat of Pam Canola spray (inside AND out), I flopped that massive ham onto the grates for a pleasing sizzle of acceptance. As the pork cooked, I spatchcocked a whole turkey. Half for Kelly's family, and half for me. Again, I kept it simple with salt and pepper with a light rub of olive oil to keep things together. I have started injecting melted butter into my turkeys, so that was the only extra step.
Later in the day I added two racks of baby back loin ribs and some Conecuh Cajun sausage to round things up. Following are some of the pics of the process.
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One rack was for a coworker. I shared the other with Kelly and her dad. Mom and I cooked chicken and dumplings, cornbread chicken dressing, peas, and white rice cooked in ham juice. I brought the ham to work and we've been eating sandwiches all week. I learned that a whole smoked leg tastes similar to boston butt, and it's the same cut, just more of it. That said, this had a better flavor than the last butts I smoked. Something closer to turkey.
Don't hate me.
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