You don't want the milk to get warm when you mix it with the cereal, warm milk's gross!
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You don't want the milk to get warm when you mix it with the cereal, warm milk's gross!
I have some leftover smoked salmon, what can I use it in? I already made sushi with it and quesadillas. I am thinking some sort of pasta dish.
Quote:
Originally Posted by animegirl
Make sushi rice balls with the smoked salmon inside of it! :D
Or a pasta dish.
wow INVENTIVE!Quote:
Originally Posted by Thief Silver
Scrambled eggs from heaven.Quote:
Originally Posted by animegirl
Another soup tonight:
Lentil soup with chicken and sausage
- Boil 3 chicken leg quarters in a few quarts of water with a bay leaf for about an hour
- Remove meat from chicken; strain stock
- cook a few sausages (I used hot Italian) in the meantime
- Sautee a diced onion in butter; add a few cloves minced garlic
- Add a cup of white wine; burn off alcohol
- Add broth, boil; add lentils
- cook lentils until tender; puree a cup or two to thicken the base
- add meat, season with salt and pepper
I've put smoked salmon in with a white pasta sauce. (Alfreao, pesto w/e) It is fucking aye tasty.Quote:
Originally Posted by animegirl
Tonight I splurged and purchased a whole beef tenderloin. I'm going camping in a few weeks for a few friends' birthdays and I can't let the grilled food fall short.
So I made a sandwich right now and it was delicious.
Two slices long sour dough, toasted.
Spicy brown mustard on one side, and a thin layer of soy mayo on the other.
One ripe (but still hard) roma tomato
One small avocado (I used 2 thirds of it)
thinly sliced red onion
Oven roasted turkey breast, shaved (not too thin) deli style
Jarlsberg cheese (very similar to swiss)
No lettuce. Normally I'd put it or spinach, but sometimes it's nice without it.
Sourdough is really the best bread ever (in terms of taste). I know that's a preference, but you're all wrong if you disagree.
That indeed sounds good. I also made a sandwich today with oven roasted turkey breast. It was good, but yours was probably better.
For grocery store bread, I pretty much stick to whole wheat. It works well for breakfast, peanut butter, and meat sandwiches. It's a compromise, but one that I am comfortable with.
I asked a guy at work what he thinks I should do with the ends of the tenderloin, which are too misshapen for regular steaks. He suggested slicing them thin and cooking for about ten seconds per side. It actually sounds pretty awesome; get a really good roll, top with some mushrooms, onions, and drunken goat cheese, and serve with fries and an imperial stout. I'm going to keep this in the back of my mind for the coming weeks.
So I'm back to cooking.
Went shopping at the Supermarket I work at and picked up a Pork Roast.
Today I defrosted it and seared it in a pan. Then I placed it in the trusty ole' Crock Pot.
- 3 1/2 pound Pork Roast
- 1 clove of garlic
- 2 cups of chopped celery
- 2 cups of carrots (minced)
- 2 cups of onions (diced)
- pinch of: Cheyenne pepper, paprika, salt, pepper, and rosemary
Dry rub the meat. I did this AFTER I seared it. I know I should have done it before hand, but I was half asleep. I prepared this after work. I get home at 7am.
Anyway, I placed the veggies in the Crock Pot, before I started to sear the Pork. I let it cook for a good ten minutes. I then placed the Roast in the crock pot and added a cup of water.
Let it cook ... remember about Crock Pots the longer its in there the tender the meat. Pics to follow after I make the rice and thicken the gravy.
Yeah, the ingredients you use in sandwiches makes a huge difference. It's worth the extra dollar or so for the good kinda of deli meat, and decent cheese (anyone who eats kraft anything can suck it).Quote:
Originally Posted by Tones
I like all breads, but I just adore sour dough. I get whole weak too, but if I have sourdough on hand I'll always choose that one over the wheat, or honey wheat berry.
I just made a white toast roasted turkey breast deli meat and Deli American cheese with Mayo and it's fucking delicious. Sometimes all you need in your stomach is something classic.
I plan on making an Uno's frozen pizza in about an hour.
I AM VERY EXCITED
If I play my reverse card, can I have it?
Speaking of, anyone make any curds and whey related dishes lately? this is a cooking thread amirite???
OGCritic is the new Jason.
Oh yeah and heres the final product.
Do we have negative rep buttons?Quote:
Originally Posted by Advocate
Stop it people.
That's not how we roll in this thread.
Okay,
I didn't make it, but my sister did yesterday:
Chicken and rice casserole
boneless chicken breast (skinless) placed on the bottom of a glass casserole container
1-2 cups white long grain rice
1-2 cups cream of mushroom soup.
I'm not sure of the exact directions, but she wound up baking it for about an hour, seasoning it with salt, pepper, and a little bit of paprika.
It was good, but the only thing I would have changed is I would have marinated the chicken in some fashion before using it. It came out a little too bland at the bottom.
It came out bland because she used nasty processed cream of mushroom soup.
I made a roast turkey tenderloin with steamed snap peas and some scalloped potatoes; it was awesome. I think I am going to make an omlette with the left over turkey then maybe some turkey salad sandwiches.
The soup and rice portion wasn't bland at all. It was the chicken that was bland.Quote:
Originally Posted by animegirl
The soup didn't help it. All it did was add a bit of flavour to the rice. If it wasn't so full of salt (aka the soup) the casserole and chicken would have been MUCH better.
What would you have substituted the soup with, without altering the dish significantly? In other words to add more flavor to the chicken.
They're just haters - the soup's fine.
Chicken breast is pretty flavorless to begin with. Better to use some dark meat in a casserole. It absorbs flavor better.
Yeah, our freezer went out so we just used whatever was in there before it spoiled, so it's not like it was a carefully crafted creme de la creme.
Then its obviously not good enough for the TNL cooking thread.
note: I just had reheated mexican takeout. But I put it on a square plate so I'd still be faaaaaancy.
Canned soup hater confirmed. I ate some pizza rolls for lunch today, it was awesome. I dipped them in Ranch.
Like Tostino's or Restaurant style?
I got a kitchen aid K45SS mixer for free yesterday. It is a US made Hobart. =D
I love these things, they are like power tools for the kitchen.
Aw man, nice cheeks. I've always wanted a Kicthen Aid mixer for baking and general mixing purposes.
We have a hydraulic Hobart that I make 50 lbs of mashed potatoes in at work every day. That makes it about 3/4 full.
I call it The Lotus.
For real, Hobart kitchen tools are srs bizness. Holy shit good job.Quote:
Originally Posted by buttcheeks
I made dinner for my dad tonight. Marinated chicken in buttermilk, rolled in bread crumbs, baked along with potatoes. It was good, surprisingly good. Moist and tasty on the inside, crunch on the outside. I followed a recipe of course, but I was mainly just shocked it worked. Me and cooking don't work well sometimes...
Nothing wrong with following a recipe.
And yes ... marinating chicken in buttermilk = awesome.
That sounds delicious.
I made yet another sandwich tonight. I cut a thick slice of Italian bread, and sliced it in half, roll style. Dijon, mayo, white cheddar, pickles, turkey pastrami, and roast beef. Pretty damn good.
I also made some really easy salsa. I rough chopped a good sized tomato, and added some minced onion, a clove of garlic, a minced jalapeno, salt, pepper, and fresh cilantro. It took maybe a few minutes to make, but it was really good.
"real" cooking will continue when I have a day off.
I cooked salmon and the apartment smells like salmon.
That's unfortunate.
I love fishy smells.
Sheplers Western Wear
6001 Middle Fiskville Rd
Austin, TX 78752
(512) 454-3000
http://a60.g.akamai.net/f/60/7267/1d...p1_440x440.jpgQuote:
Originally Posted by Aurora
Made a vegan Sausage & Gravy & Biscuits breakfast that turned out amazing. Making gravy for the first time was something interesting, I really kind of want to go out and experiment with it now.
But yeah Vegan Sausage when slathered in gravy is alright, the gravy I added a little too much salt and pepper though, something to watch out for.
It is really hard to add too much pepper to a white gravy. On that note, living in Milwaukee I totally miss a good biscuits n' gravy for breakfast. The biscuits are never really that good and the gravy always uses a weird sausage that just isn't right (too kielbasa like or something). The best in town though, suprisingly, is actually vegan made with mushroom gravy from a burrito and veggie restaraunt. It really tastes like the real southern thing, only lighter and stronger flavored. The biscuits are also loaded with vegetables which somehow works.
I made pineapple teriyaki salmon yesterday. No fish smell.Quote:
Originally Posted by Josh
My girlfriend made homemade lasagna with spinach pasta that she made, with a bolognese ragu, and a bernaise sauce and it was aaawesssoooommmmmmme.
that made my penis move a little.
Pan or oven?Quote:
Originally Posted by OGcritic
Oven. You don't cover it either, instead you cover it with the pineapples slices and sauce, and it stays moist.Quote:
Originally Posted by Josh
I was doing a pan cooked spice rub thing. It was a fucking mess. It was fantastic, but the shit stank.
I have been working on my salads my last few meals. Like sandwiches, they're something that I have always neglected to worry about. I have always been about dense, hot, carb-rich food.
What was in it? Green leaf lettuce, gala apple, minced onion, cucumber, and a simple dijon dressing (I mixed dijon, honey, garlic, and olive oil). I don't know how I have gone without making these; they're so easy.
Breakfast: Fresh White/wheat bread, grits with white cheddar, and two eggs, fried, yolks runny. Damn that was good.
I need to start forcing myself up early enough to make breakfast, or buy a toaster/egg maker and bring it to work.
I hook up my breakfasts on the weekends, and damn I love cheesy grits. During the week I usually only have time for poached eggs or oatmeal and coffee.
I made a maple glazed vinegar atop a salmon 2 weekends ago that turned out amazing. I'm starting to get in to pineapple and sweet fruit a lot these days, though, for sexy reasons. I cooked my salmon on a flat iron in the oven like some weird fucking retard genius. Somehow I avoided coating the oven in sticky syrup, too. Teriyaki and pineapple sounds ridiculous. But upon further thought I think I get it. I want to try it next time I cook some salmon.Quote:
Originally Posted by OGcritic
Salmon on the BBQ / grill with smoke is still the #1 way to go for me.
Grits are amazing. The only downside is that they take 30 minutes to make, which seems like an eternity for breakfast food.
One of my first great cooking memories centers around breakfast: The summer after I finished high school, we had a family reunion of sorts out in Texas. We got a few cabins, which had stocked kitchens. There were probably about twenty of us total, and I somehow pulled everything together in a timely manner... in an unfamiliar kitchen, no less. Nothing outrageous; biscuits, homemade gravy, sausage, bacon, eggs, etc.. but it was my first time cooking for nearly that many people.
If you want I can find the recipe and post it, unless you're just gonna wing it.Quote:
Originally Posted by Drewbacca
Knowledge is power.
Anybody ever made kim chee?
You keep your pickled chink food out of my thread.
So. Anyone else?
I made it once, but when all was said and done the stuff they sell at the asian grocery nearby was similarly priced to making it myself and far more consistent. There are plenty of guides online that all seem pretty different, though I can't find the exact one I used. If I see it soon I'll post the link, and if you try anything I'd be curious to hear how it turns out.Quote:
Originally Posted by Josh
So, I made some broth overnight so that I could make some yellow split pea soup. Unfortunately, I had pre-soaked my split peas for too long, because when I uncovered them, they smelled like rancid ass. In the garbage they went. The package said to pre-soak them, but I'm pretty sure it was completely unnecessary.
http://ymswwc.files.wordpress.com/20...d_kimchee5.jpgQuote:
Originally Posted by Josh
I've got a pot roast slow cooking at home.
When I get home from work I'm going to eat some fucking pot roast.
I bought one of those roast herb chickens yesterday. Since getting back from my vacation on Monday I don't have any food around the house except pasta and some salad greens. I was pleasantly surprised at how good the quality of the meat was. Definitely the way to go if you're in a pinch instead of fast food.
Yeah, those roast chickens are good in a pinch. You can also use the meat to make other quick dishes like pastas and such. I use the carcass to make stock as well.
So far every egg in my last carton has had double yolks and I have used about six of them. It's kinda weirding me out.
Okay, I know how gay Twitter is, but I created one to do what I do in 90% of this thread: Say what I am cooking. Consider it a 140 character food blog.
twitter.com/whatiamcooking
That sounds awesome! I haven't seen one of those in a long time!Quote:
Originally Posted by animegirl
I have used 8 eggs and they all had double yolks. I haven't seen one before this in years.Quote:
Originally Posted by Josh
I've never experienced it. Haven't been on my own for many years, though.
Saturday night we made my girlfriends Bean Soup which is fucking delicious though I was so gassy I made her regret it.
Next weekend we're doing Vegan Jalapeno poppers with stuffed potato skins, I'm pretty pumped. Anyone have any good custom dipping sauces they might recommend for the poppers?
not sure exactly what gos in a jalapeno popper, but maybe something like a corn and avacado dip would go well.
Here ya go Arjue.Quote:
Originally Posted by arjue
A basic Jalapeno Popper.
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
It can vary especially what Thief is talking about.
Quote:
Originally Posted by Thief Silver
lolQuote:
Originally Posted by Advocate
Eh it'll be fine a little worse but still entirely edible. Vegan Cream cheese is very good in comparison to it's non vegan counter-part. Vegan cheese... eh I'll live. Milk can be substituted out. And bacon bits can be replaced with vegan bacon bits which I have no idea what to expect.
They still end up pretty good.
I guess my inclination would be to make them completely different, rather than create a recipe of substitutions.
I think they would be great stuffed with refried beans, minced red onion, and cilantro, for example.
I'm not exactly sure what the recipe she found has in it to be honest, sometimes it's just substituting, sometimes it's completely different. In the morning we're making Fronch Toast out of some Vegan Cookbook she has but it seems quite different from french toast. So I insisted we pour powdered sugar and cinnamon on it >.>
You do know it was more directed at Arjue.Quote:
Originally Posted by Tones
Also look at what I said at the bottom.
Quote:
It can vary especially what Thief is talking about.
The problem with vegan french toast is vegan bread is pretty dry and gross to begin with. I guess if you use real maple syrup, then it has a chance. But cooking without dairy sucks.
I haven't found any problem with Vegan bread, we made some french bread for the bean soup and it tasted like.. bread. Now I'm sure some of the packaged stuff is bad, but I can find non-vegan that's bad as well. And yeah my mission is to pick up some high quality syrup from the grocery store.
Quote:
Originally Posted by Thief Silver
Make a simple tomato gastrique. I'm just making this up from scratch, so feel free to substitute, try your own thing. Start with a can of tomatoes: dump those into a blender/food processor. Once they have been thoroughly chopped strain them to get all the pulpy bits out. Put this aside.
Dissolve about 2 tablespoons of sugar and a tablespoon of water in a small, heavy pan. Keep swirling and the mixture should turn golden brown (don't burn). Remove from heat, add about a cup of vinegar (cider/red wine), return to low heat and swirl until everything is mixed together.
Add your tomatoes to the vinegar and add a pinch of salt. Bring the mixture up to a low simmer and cook until it is syrupy (whatever consistency you prefer). The resulting mix will taste a little like Tabasco sauce, but sweeter and not spicy. If you make extra this stuff stores awesome to use on whatever dish you like (goes great on all kinds of fried foods really).
Vegan food sucks.
This is not up for discussion.
Any vegan food imitating real food is like 30% less in the taste department than it's real counterparts (than it's average real counterparts) no doubt. But most of it isn't awful (Tofu doesn't work for me though).
Tofu is amazing. Seriously, it is a flavor sponge and the texture when you fry it melt in your mouth. But I agree, generally vegan food trying to be other food just doesn't work as well as the original generally. But, vegan food by default isn't terrible. Some of the best food I have ever eaten has been vegan, simply because the place it came from cared that each ingredient was the best it could possibly be.
I actually hate that exact texture you're talking about, it just completely puts me off and I can't enjoy eating it.
I had vegan ice cream once that was pretty okay. Still, when I went up to the vendor they had pictures of cow torture everywhere, and it really made me not want to eat ice cream anymore.Quote:
Originally Posted by icarusfall
I tend to lose respect for a person if I find out they're vegan. It's just so... up your own ass. Vegetarians I'm fine with for the most part (wimps, but it's their choice), but I just feel like vegans are just giant vaginas. I realize I'm being a generalizing prick, but fuck it.
If I start talking about animal cruelty she asks me to stop so I can't have any moral debates there, but other than that she's very... well less abrasive than my usual experience with vegans. Vegan Ice cream is alright, we made some home made that turned out pretty good except we put in too much Mint.
She doesn't care if I eat meat and I've had fun with it... sending her some dead animal pictures curtosy of TNL :D
I don't care about vegans or vegetarians or whatever. It's quite possible to have good food with either limitation.
However, fake meat kind of pisses me off. It takes a chapter in a novel to list all of the ingredients to replicate the flavor of the original ingredient it's trying to emulate.
Amazing vegan food is amazing. Shitty vegan food is shitty. Same as everything else, you retards. Butter, dairy & meat isn't required for good food.
I go to a vegan Chinese restaurant all the time, and I'm the furthest thing from a vegan or vegetarian. You know why I go? Because they make amazing food.
Also, being vegan is 100% cool as long as you aren't a bitch about it.
To clarify, I was saying that I don't care whether someone is vegan or not. Whenever I cook for a group of people, I just assume that there will be a constraint in what I am cooking. Instead of having an infinite amount of ingredients, it's infinity minus one. Heck, I prefer not to eat pineapple... I love it so much, but eating just a piece or two will eat up my mouth and make me incapable of tasting food for the rest of the day, unless it's dried.
There's an amazing buffet in the city which is vegan. Not only is the food cheap and fucking delicious, its also got a movie theater filled with huge cushions to lay on while you watch.
There is a vegan place a few blocks away that has some wicked kale salad. It tastes like holy shit I don't even know what to say about it.
Josh, I found a pretty good Kim Chee recipe on Tastespotting:
http://hawaiianfoodrecipe.wordpress....hi-or-kimchee/