The answer is no. That sounds awful.
Also: Ribeye is resting while the rice finishes.
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The answer is no. That sounds awful.
Also: Ribeye is resting while the rice finishes.
some roommates and i did that once. it was amazing. we had peppers coming out of our ears, but it made meals so much better.
co-ops only sell peppers?
They send you shit every week. Her package just so happened to have a lot of peppers in it.
yeah, we got a lot of other stuff too, but peppers was what they were best at i guess. lots of stir fry and fajitas. yum.
It sounds like a fun way to add new foods into your cooking rotation.
Also, don't underestimate how much better vegetables that left the farm 24 hours ago taste.
A sad day in Culinary Restaurants and an even sadder day in Philadelphia Cuisine.
Susanna Foo's is closing.
Quote:
Originally Posted by Philly.com
UNGH. Mother fucker got a 12'' cast iron skillet as an early birthday gift today. Cooked a simple steak on it and it was bad ass flavor and crust wise. The meat was really chewy though, strange for a rib-eye.
Advice on caring for this thing? It came seasoned, and I know not to use soap on it. But I'm pretty clueless about it.
The less you do the better. It will occasionally need to be reseasoned if you don't use it often. I keep two of them. One large and a slightly smaller one. The smaller one I use to bake things in and the other is just for frying/meat. I just wipe out some of the oil and use a heavy duty spatula to scrape it with when I am done. I also cover it with a towel to store it (to protect my other dishes from it). If I need to clean it better a little salt works well as an abrasive (clean it while it is still as hot as you can).
A steak cooked on a red hot skillet is far and away the best way to do it.
Here's a tip for you guys.
Making broth overnight has the possibility to be absolutely delicious (I know from experience) but apparently also has the possibility to create tons of noxious deadly smoke and ruining your best stock pot.
orly?
I really want to make my own broth, but I never get around to it.
I got the book What to Drink With What You Eat yesterday. It's by the same people that did the Flavor Bible and Culinary Artistry. ANother stellar reference book from them.
I made chicken with garlic and shallots in my new pan tonight. Will a cast iron pan make shallots caramelize more deliciously, or were they just good shallots. Because it was better than usual.
And it begins...Quote:
Originally Posted by Mr-K
So I've been invited to a eurovision party this weekend and we're all bringing euro finger food shit. The hosts are Serbian and Macodonian so it should have lots of rad food already. I'm doing Grilled lemon and garlic seasoned asparagus wrapped in prosciutto, but i'm also looking for something that will still be nice cold, maybe sweet. Any ideas?
I made burgers using this technique:
http://thepauperedchef.com/2008/12/t...erfection.html
They came out very tasty, with crunchy seared bits and it wasn't dry at all. Topped them with muenster cheese and some mayo and ketchup. I might not make them any other way now.
About shallots, I HATE onions with a passion but for some reason I can eat the fuck out of some shallots. They make pretty much any savory dish taste better.
Shallots rule, but I have some sort of intolerance to them. I brought leftovers to work but I also packed Pepto-bismol and gas-x in my bag with it. It's not pretty.
What I'm getting at is that they make me fart. Just a downright horror show.
I made the greatest cheesesteak ever last week, taking some cues from the Bobby Flay vs. Tony Luke throwdown.
Thinly sliced ribeye. Broccoli Rabe, sauteed with Roasted Garlic & Olive Oil. Fried Onions.
Put it all on a fresh baked seeded italian roll, and topped it all with a Sharp Provolone cream sauce. God damn was it amazing.
I once had a spicy mango shooter as an hors d'oeuvres that was kicking. I don't have a recipe but it's a starting point, at least. Especially if everyone is serving finger foods.Quote:
Originally Posted by arjue
The one logistical problem with it is having someone around to take back the glasses once people are done with them. (a bin or something near the serving station would do)
I made a soup last week aka Sunday.
Sausage soup.
- 1 lb of Sausage
- 1 large onion
- 1 16 oz can of stewed tomatoes
- 1 24 oz can of Beef Broth
- 2 cups of water
- 2 cups of elbow macaroni
Brown the sausage and caramelize the onions in a large stockpot over medium heat.
Drain the fat. My two mistakes I found out and will rectify are the draining of the fat and I should have sauteed the onions first then browned the sausage.
Add the tomatoes, beef broth, and water.
Bring to a boil then reduce the heat and cover for 15 minutes.
Cook the macaroni separately and then add it when soup is done. If not the macaroni gets soggy and the soup ends up too starchy.
That sounds pretty good minus the onion of course. Maybe add some kale or spinach next time?
Last week isn't also known as Sunday.Quote:
Originally Posted by Advocate
I think if I made it I would reserve some caramelized onions and serve the entire thing with them in the center of the bowl. I also might leave out the macaroni and make it more of a thin soup altogether. For some reason I'm not a fan of tomato-based soups with a lot of stuff in it like macaroni. It has to be controlled or pureed smooth. Catchatori being an exception, of course.Quote:
Originally Posted by animegirl
You don't like onions even when they're sweetened after cooking? My uncle is like that. He claims he can taste onions no matter how minuscule when they're cooked in things and that I shouldn't test him. Of course I'm kind of a dick so I did test him and he couldn't tell there were onions in the food as a flavour-base.
Making my favorite spartan pantry meal, beans and rice. Caramelized some onions, sauteed some garlic, added some tomato paste and veggie broth until it looked thick enough, and added kidney, black, and blackeye peas (all rinsed of can goo). Seasoned to taste (cumin, oregano, cayenne, salt, pepper), and now I'm just waiting for the rice.
Maybe ... no.Quote:
Originally Posted by animegirl
Nope. It might be more of a texture thing but the taste makes me gag.Quote:
Originally Posted by Drewbacca
Why so adverse to the spinach thing Advocate? It adds nice flavor and it's good for you too! :)
Don't get me wrong I love spinach.
But I love onions more. I used to eat caramelized onions on bread. THAT'S HOW MUCH I LOVE ONIONS.
I think I've talked about this before, but AG reminded me. I like to mix up onions (shallots if you're nasty) spinach, mushrooms and garlic and sauté the fuck out of it. If I'm feeling fancy I'll deglaze with white wine, but I often don't.
All of you should try this as a side dish. Olive oil and garlic then onions, then mushrooms, salt & pepper, then spinach within the last minute or so. Finish it off with a little bit of butter. Real butter too, not that gay shit. And don't use frozen chopped spinach. Go to your farmers market and get some shit that just came out of the ground. If that fails, get a bag of "fresh" spinach from your grocery store.
When you don't like onions, like myself, even a simple stray onion ring in a box of french fries ruins the whole pack.Quote:
Originally Posted by Drewbacca
I can't even have a pizza with half onions on it, because I can taste the onions on my side of it.
Fuck onions and everything they fucking stand for.
Anyone have any tips for Talapia? I love it, and it was on sale this week and I have a ton of it. I'd love to grill it, but my attempts to grill fish in the past had come out like a train wreck..
Deep fried it. You can deep fry anything and it will taste good.
You can do this with all kinds of greens (collards, mustard, etc.) although they take longer than spinach. What is really good is cooking this with bacon fat or adding in something like smoked ham.Quote:
Originally Posted by Josh
The key to grilling fish filets is to make sure that 1. your grill is clean and 2. only flip it once. Once it is on the grill only touch it when you flip it and when you take it off. This is hard because it is difficult to time on a super hot grill, and you are bound to fuck a few no matter what.Quote:
Originally Posted by Wildkat
Personally, I don't even grill fish filets, especially tilapia. Way too thin to ever get anything consistent. Instead, see if you can't get whole, scaled tilapia. The skin is way less sticky, and even if it does you just lose a bit of the skin (which is very tasty) and the meat stays fine. If you are more adventurous you can wrap the whole fish with some herbs and/or lemons in something like banana leaves, corn husks, or even just foil if you wanted to. Then you can just throw the whole damn thing straight on the coals and enjoy when done.
I'm betting you're right. but I'm still one of "those people".Quote:
Originally Posted by Mman
A queer?
use onions. Lots and lots of onions.Quote:
Originally Posted by Wildkat
Quote:
Originally Posted by Mr-K
I think he meant white.
On Wildkat's note of talapia, I am considering adding some real fish into my diet. I don't have the slightest idea of how to easily cook any particular variety (I only have a small Foreman grill and normal gas range) and haven't even had fish in years. Suggestions on something that would be simple to cook?
He meant vegetarian, but I'd bet he's still white as well.Quote:
Originally Posted by Mman
I pan fry tilapia with excellent results. A little butter, salt and pepper and you are good to go. I made enchiladas last night that were awesome. I roasted two poblano peppers under the broiler, seeded/peeled them and put them in a blender with about a cup and a half of fresh spinach. I then melted a stick of butter and sweat three chopped garlic cloves for about a minute then added flour to make a roux. I added two cups of whole milk and two cups of chicken broth to the roux simmered to thicken then added half the mixture to the blender.
I blended it all up (it turned a pretty green color) added it back to the rest of the sauce. I had some rotissery chicken chopped up, I filled corn tortillas with it, covered with the green sauce and queso blanco cheese and some chopped cilantro. I then baked for 20 minutes at 350 till the cheese was browned and bubbily. They were a little extra effort but they were the best fucking enchiladas I have ever had.
Nomi, I had swordfish awhile back that was easy to cook and delicious. I made a mustard glaze for it but any recipe for white fish would work. Salmon is easy to cook as well and lends itself well to sweet or asian inspired flavors. I also love me some catfish (hurr negros) which I batter then deep fry for po' boy sammiches. The only thing with fresh fish is you pretty much have to eat it the day you buy it or else it gets bad very quickly.
Not according to facebook quizzes!Quote:
Originally Posted by cigsthecat
My girlfriend and I will pan fry a tilapia fillet with a honey/lemon/pistachio sauce and it is pretty awesome. I can pull out the recipe if you want.
i once grilled talapia wrapped in foil with garlic, soy sauce and canned pineapple. it was heavenly.
Negros aren't the only ones who like Catfish.Quote:
Originally Posted by animegirl
____racist!____
My parents have a place on the water in rural NC, and there's this black dude that wades in the sound all day catching cat fish. He has like 15 by the end of the day all on one line trailing behind him.
and he's always like BOY I'M GONNA FRY ME UP SOME CATFISH TONIGHT
It's awesome.
I know it's incredibly simple, but I made some corn salsa from all-fresh ingredients and holy cow it's good. I need to do this more often.
What all was in it? I have never had corn salsa sounds tasty!Quote:
Originally Posted by Nomi
For josh: Try throwing some cabbage instead of the spinach. Man cabbage stir fries so well. Then put celery. And then egg. Now some noodles and you have lo mein. Seriously though, cabbage is great in stir fries.
I've had it before its awesome.Quote:
Originally Posted by animegirl
Corn salsa with purple onion, red bell pepper, jalapeno peppers, cilantro and lime juice. Ingredients:
- 2 cups frozen corn kernels, thawed
- 1/3 cup chopped purple onion
- 1/4 cup chopped red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons finely chopped jalapeno pepper
- 1/2 teaspoon salt
oh wait ... onions.
Quote:
Originally Posted by Advocate
Sounds good, I can leave out the onions.
Two husks of corn, half a red onion, some jalapeño, half a green pepper, and fresh cilantro and two squeezed limes. I threw in some crushed red pepper and salt to taste. I don't like spicy things so I kept the jalapeño to a minimum.Quote:
Originally Posted by animegirl
It's also pretty good with a husk of corn a big vine ripe tomato. I don't know how removing the red onion would be, it's pretty key to the salsa for me.
Speaking of salsas, stateside peaches are coming into season, and boy do they make a good salsa.
Oh, gross.
I have plans to grill some. I have a good feeling about it.
What's fun is brulleing them. Half one and sprinkle a little brown sugar on it, then hit it with a torch (or broil for a minute).
I can't clean a frying pan with soap? Why the fuck not?
I don't know. Why not?
Is it made of iron?
The one I have here is shit.
That sounds like a less than effective design.
Peach salsa is nasty. So is mango salsa, or any other fruit based salsa for that matter.
Cleaning a pan with salt and then coating it in oil makes me feel like a real man. Like I'm caring for a gun.
Your mom is a real man.
Peach salsa is gross, I agree. However, mango salsa can be good. My favorite though is pinapple. Very simple, pinapple, salt, cumin, diced chili and cilantro. Great with chips or on pork. Be careful though because the acid in the pinapple can make the chilis much hotter than you expect them to be.Quote:
Originally Posted by Mr-K
I take that back then, I've had pineapple salsa and enjoyed that.
I'll have the roast duck with the mango salsa.
What's an ideal method for making spaghetti & red sauce, TNL?
Cook pasta in lots of water until just al dente.
Toss and finish cooking in your sauce.
Not sure if you want something more complicated than that.
Tell me of sauces!
I've got some leftover vine tomatoes I'm looking to do something with. Sauce might be nice.
Man, I don't even know where to start. There are 3 key components to making a tomato based sauce I think. Acidity, sweetness and spices. Generally you are curving the acidity of the tomatoes with something that will sweeten the sauce. This can be white wine, veggies such as carrots, onions or even garlic, or you can even just add straight sugar. Basically though add what you want to your taste and play with it. You can also adjust how chunky/smooth you want your sauce with a blender, but this isn't quite as important as the flavor.Quote:
Originally Posted by YellerDog
Slice them up, spice them and put some olive oil on them. Set your oven on the lowest setting it will go and let them roast until dry (this can take a couple hours). Use them right on pasta/pizza/chicken or you can store them for a long time in a mason jar filled with oil. I always do this at the end of the summer when I get way too many tomatoes from the farmers market than I can use.Quote:
Originally Posted by Nomi
Basic Tomato Sauce:
1 24oz can whole San Marzano tomatoes.
Pinch of Thyme
Salt
1/2 cup Olive Oil
2 Carrots
1 Clove Garlic.
Heat the olive oil over medium heat, slice the garlic into thin slices and cook until fragrant (1 minute). Shred the carrots and add them to the oil, cooking until soft (5 minutes). Add the whole tomatoes w/ their juices and the thyme. Bring to a boil and reduce heat to a simmer for at least an hour (the sauce will thicken considerably). Break up the tomatoes, salt to taste and serve.
My favorite sauce recipe.
I never anticipated so many fruit salsa haters in this thread. Peach, mango, pineapple... I love them all. My gums hate pineapple, though, which is unfortunate. It feels like they're melting away after I eat it in quantity.
Anyway, I'm making a late-night dinner tomorrow. Does anyone have suggestions for tapas or hors-d'ourves that I can put together?
fruit salsa is wonderful!
This sounds wonderful.Quote:
Originally Posted by icarusfall
QFMFT!Quote:
Originally Posted by catsmeow
Oh and ... This is funny.
Click for full size
I think its because the dog's face.
I ended up just going to Fresh Market and getting what caught my eye.
- Simple salad: mixed greens, drizzle of olive oil, a few wedges of heirloom tomato, and a squeeze of meyer lemon
- Boneless chicken thighs, which I'll flatten, stuff with spinach, goat cheese, sautee, and then slice on a bias
- Twice-baked potatoes (I just remembered I have some small potatoes in the pantry)
- Fresh cod filet, baked
- Fresh blackberries, sliced mango (regular and champagne), and dark chocolate for dessert
I very rarely have multiple proteins in a meal, but I honestly couldn't decide on chicken or fish for tonight, so I'll just do a half-portion of each.
I think this is what I would consider "binge cooking" -- when I haven't prepared a real meal in weeks.
Don't know if any one has tried this stuff, but it is pretty damn good. I've only used it so far for dressing on my salad but I can only imagine how well it would taste as a marinade.
http://www.soyvay.com/images/cha13.jpg
My favorite simple snacks of late.
Aforementioned corn salsa:
Click for full size
And homemade popsicles. Pureed strawberry, some lemon juice, and layered with vanilla yogurt. So tasty. Anticipating making many more with new fruits and yogurts.
Click for full size
Those popsicles look awesome!
Being as I am broke until Monday, it was time to Iron Chef it up in my pantry. I discovered I could make some chili mac (due to me having a somewhat tex-mex themed cuboard). I browned up 1 lb of ground beef, added diced tomatoes, tomato paste, garlic, oregano, chili powder, cumin, diced green chilies and some refried ranchero pinto beans. I added some boiled whole wheat elbow noodles and baked that shit for like 20 mins and man was it good. It's fun to improvise!
Hmm, I'm tempted to make this.
Round tip steak marinated for two days in some of New Belgium's Mighty Arrow (pale ale).
De-lish!
Artichoke season is just about over. Take advantage if you can.
http://www.the-nextlevel.com/board/a...1&d=1244167104
I just made a variation of a gorgonzola stuffed whole artichoke that knocked my fucking dick in the dirt. You can do so much with this veggie and it has such a delicate delicious flavor. Like picking a MD crab, it's well worth the work. Perfect side dish or main course and fun to experiment. Easy as falling off a log. Is this Diane? Is this Diane? Richard sat on a sausage and told the audience, "I now know what it's like to milk my rumballs".
Cut off the stems. Trim sharp points of leaves. Cut off top inch or so (if you can figure out how to do this easily, please post here cuz that shit ain't easy son.)
Steam for 30-45 minutes then let cool. Open up and remove inner ring of leaves. Use a teaspoon to remove needles and pins-uhh. Because of all my pride. These tears I've got to hide oh no oh no.
Stuff that shit with anything you like. Cheazse and herbs works perfectly imo but it ain't that healthy for us fat fucks. Preheat your mom to 400º. Top stuffed 'chokes' (lol Carradine) with breadcrumbs then drizzle that shit with olive oil and bake about 25 minutes.
If you can't figure out how to eat it may God have mercy on your soul. PEACE!
Open up the artichoke and remove
I saw the tops off with a serrated knife I stole from Ruby Tuesday's about a year and a half ago.
It works.
I made a bullshit cake tonight and it's delicious. Basically, fluffy scrap cake mix, thrown into a pie pan (I don't have a proper cake pan) and then I scattered some raspberries and sugar on top. Hadn't baked in my new oven yet and boy does it run hot. The top got brown and oh so slightly crisp, like a semi-hard layer on top of a perfectly baked inside. Such a tasty accident.
Yeah, I was burning shit in my oven for months till I got a oven thermometer. I found out it was running 50 degrees too hot.Quote:
Originally Posted by Nomi
I'm kind of glad it turned out this way. Between the top crisping and it being thin from the pie pan, it turned out like some weird bastard pastry. Definitely going to do it intentionally sometime (maybe with the blueberries I have)
Today for lunch I made:
Potatoes: Sliced two small red and two small yellow potatoes pretty thin, layered in a bread pan with shredded NY white cheddar in between, salt and pepper every few layers. Baked for 45 minutes at 400, and topped with crispy fried pancetta.
Salad: Mixed greens, tossed with balsamic vinegar, a drizzle of olive oil, a squeeze of lemon juice, slivered shitaake caps, salt and pepper
Chayote squash: Boiled whole for 10 minutes, left out to cool, quartered, de-seeded, sliced thin, a little oil, a little lemon, salt, and pepper
Click for full size
With a fresh baguette and butter on the side, of course.
Shit that looks good.
Tossed a couple tuna steaks on the barbie tonight. Wet them a little with olive oil, then some Old Bay and seared both sides for some delicious fish. Robert Mondavi chard, with some garlic green beans ftw.
I'm running this one again.
I ordered medium rare. Can you tell the chef to throw this in for another minute or two, please? It's a little too rare for my liking.Quote:
Originally Posted by Pineapple
Can we get a red card at least for that? In the cooking thread?
Seems like a lot of effort for lunch, but it looks delicious.Quote:
Originally Posted by TonesToday for lunch I made:
Potatoes: Sliced two small red and two small yellow potatoes pretty thin, layered in a bread pan with shredded NY white cheddar in between, salt and pepper every few layers. Baked for 45 minutes at 400, and topped with crispy fried pancetta.
Salad: Mixed greens, tossed with balsamic vinegar, a drizzle of olive oil, a squeeze of lemon juice, slivered shitaake caps, salt and pepper
Chayote squash: Boiled whole for 10 minutes, left out to cool, quartered, de-seeded, sliced thin, a little oil, a little lemon, salt, and pepper
Click for full size
With a fresh baguette and butter on the side, of course.
when you love to cook there's not a lot of effort.
This is fucking retarded.Quote:
Originally Posted by Advocate
No, it's true. It's fun for me so I make elaborate things all the time. I make simple stuff too but it doesn't bother me either way.Quote:
Originally Posted by Mman
Being able to dedicate an afternoon to cooking and eating is one of my greatest luxuries.
I haven't cooked anything fun or interesting for weeks. I enjoy cooking for my girlfriend but she's a female so she thinks she needs to lose weight so that means she eats small meals every few hours and I don't cook small meals.
This being said, I've eaten a lot of canned tuna and almonds recently. Its getting boring.
Yeah, but don't pretend it isn't an effort to make good food. That Martha Stewart make everything look easy and simple style is a lie. Cooking , good cooking, is an effort. And I love it for it, even if it means I sweat over a stove for an afternoon for a dish that turned out not to be worth it.Quote:
Originally Posted by animegirl
I think you misconstrued what Advocate said. I thought he meant it doesn't feel like effort if you love to cook.Quote:
Originally Posted by Mman
we have a winnah!Quote:
Originally Posted by animegirl
I made nachos with steak and chipotle salsa last night. The steak really took the whole thing to the next level.
I love nacho night.
I understood what Advocate meant, I just disagree. Enjoying something has never meant it was less an effort for me. Getting better at something makes it less an effort, and enjoying whatever you are doing helps with that, but I think you are kidding yourself if you think it makes it less of an effort.
Quote:
Originally Posted by Mr-K
Made myself some bourbon beef tips over rice last night. Ate more than I should have, but man, was delicious.