I think the better one is at real cooking, the worse they are at heating up processed food. I manage to burn microwave popcorn almost every time.
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I think the better one is at real cooking, the worse they are at heating up processed food. I manage to burn microwave popcorn almost every time.
I rocked out some microwave popcorn last night. Added Old Bay, and watched some of Carl Sagan's Cosmos on Netflix.
That show makes me wish I still smoked pot.
I just made tuna melts for me and my grandpa, with dill sandwhich slices! Yumbo! Also microwave popcorn is the shit, even if you burn it a little. I almost prefer it that way.
The trick is to go by sound. You can hear all the kernel's in the bag popping maliciously. When the kernels in the bag stop popping viciously take the bag out. Works for every brand.Quote:
Originally Posted by Tones
I put my cream of crab on special this week. We just sold 4 gallons in 2 hours :-O
Quote:
Originally Posted by Josh
Quote:
Originally Posted by Carl Sagan
Today we are experimenting with new garnish.
Click for full size
lol.
should have been a goatse.
I accept!
goatse
Rep sent
Please tell me it was sent to the customer presented in such a way.
With the penis oriented towards the patron's mouth.
Right now I am making a pound of pink beans. The usual onions, garlic, and bay leaves are in there. Tomorrow I will make rice and cornbread and baby that's a
Standing rib roast for Christmas dinner! Yes!
Well, pictures to come, but at work tonight, I plan to attempt a sandwich I am calling "The Behemoth." Essentially, I plan to build it as so:
5-cheese grilled cheese (Swiss, Provolone, Cheddar, American inside, Parmesean crust outside)
Fries
Sweet Potato Fries
3 Strips of Bacon
2/3 pound patty with Cheddar/Provolone
4 Mozzarella Sticks
3 Strips of Bacon
2/3 pound patty with Cheddar/provolone
Artichoke Dip spread (Cream cheese, swiss, parmesean, sour cream, roasted red peppers, artichoke hearts, paprika, salt/pepper, thyme)
5-cheese Grilled cheese
I did something similar to this on Saturday for breakfast, just basically with one patty and no mozzarella sticks/art dip, taking it down without too much trouble. Hoping I can eventually make this into a kind of restaurant challenge sandwich, but I kinda doubt the investors will go for it.
Hopefully I can capture this beast on film and upload pics tonight.
You forgot a head of lettuce and a whole watermelon!
Put a block of cheese on there. Just a whole block.
Too healthy. Maybe watermelon as a "WTF" side-dish mayhaps.Quote:
Originally Posted by Hubbitron
Only three strips of bacon? Might as well do a bacon lattice; they'll stay put a lot better, too.
http://photos-a.ak.fbcdn.net/hphotos..._3253222_n.jpg
Yes, this is pancakes in a fucking can. They tasted OK, nothing special.
Are those knives any good? I want one but I already have good knives. I'd probably just use it for decoration but I'd prefer it if they were functional and OK knives, too. Can never have too many knives or pots around here.
We have a ton of ham left over from Christmas, so I'm using it for Mac and Cheese and croque-monsieur. The croque has gotta be the best sammich ever. It's just ham & Swiss toasted in the broiler to melt and slightly blacken the cheese in spots, use a little bit of Gruyere, for kick, and bechamel with nutmeg for a nice creamy texture, YUM.
They are actually very good knives! I replaced the chef knife with my beloved Shun, but the others work quite well. Everybody gets a kick out of that holder, haha.Quote:
Originally Posted by Drewbacca
So for my new year's resolution I've decided to try a more planned approach to meals during the week. My girl just finished getting her master's degree and is currently unemployed, so I am hoping this will help us cut down our food bill and curb the desire to go out to eat as much. What I am doing is planning a sort of restaurant menu with a weeks worth of meals. This means that I can try and plan leftovers for lunch and to try to use as much of a product as possible throughout the week (which can be a problem when buying just for 2). It also allows me to do a lot of the weekly prep work for cooking on Sunday so that I just have to worry about cooking when I come home.
For instance, I made up a batch of tomato sauce on Sunday so that we can have spaghetti on Thursday. Tomorrow I am cooking curry tofu w/ coconut milk. The leftover curry will be blended and mixed the spaghetti sauce and leftover chicken stock from the coque au vin I also made on sunday. Easy tomato curry soup for lunch later in the week. The leftover chicken from the coque au vin was minced up and we added chipotles to the sauce for fucking delicious tacos. Leftover carrots from the stock will go in both the curry and roasted with rutabaga tonight. I also got some end of the season brussels sprouts that will be served sautéed in lemon w/ the spaghetti. I bought extra so that I can chop the remaining up and put them in wontons w/ some frozen shrimp on Saturday.
I do this all the time. My ex used to refuse to eat leftovers so I had to disguise them as new meals. Luckily the new BF isn't picky at all but I still do it. It makes you a better cook to improvise and like you mentioned, it saves lots of money. For example, I'm making pulled pork tomorrow, using the leftovers to make enchiladas the next day and then making BBQ pork pizza after that. One of my favorite things to do is make leftover omlettes for breakfast, you can put damn near anything in an omlette and it will taste good. It's also a good way to use leftover herbs.
I will never understand these people. Leftovers are the absolute greatest.Quote:
Originally Posted by animegirl
Definitely. Good food without effort is a winning recipe.
Let me blow your mind: Grate garlic directly into a pan with a microplane.
We're all retarded.
mind blown
Leftovers can sometimes be even better the second day (soups especially).
Dinner tonight: mushroom/garlic/orange pepper omelette
1 egg, 3 egg whites, cheddar, little feta, mixed together
Chopped garlic, sliced mushrooms, diced orange pepper, sauteed
Add egg mixture, voila
Tasty.
So I totally left the carrots and rutabaga in the oven too long last night and they went way past where I normally cook them. Everything shrank down to about half their size. I thought for sure they were going to be dry and chewy at this point. Instead they were intensely sweet and crispy on the outside. I think I'm going to take them this far every time I roast them now (although I'll need to start making more since they shrink so much).
I did that over Thanksgiving, the carrots were cut thin and reminded me of sweet potato fries.
If you peel a carrot using a rotary peeler and fry the ribbons they turn into carrot chips.
I love when I take a pan out of the oven, and completely forget sixty seconds later when I grab the handle!
Edit: Holding a cold bottle of beer helps a little bit.
I have been standing in the kitchen for three hours straight. For what? Gumbo made with chicken, sausage, and a ton of veggies. I also made some granola (made with lots of nuts, dates, and coconut) and have cornbread in the oven.
This is going to be my best meal in a while!
I make an amazing gumbo...in a restaurant. I just cannot scale it down to my kitchen size. The roux never gets the right color, plus my stock at home never matches what the stuff we made.
You're a pro?
Portabello mushrooms caps stuffed with roasted red peppers, wilted spinach, garlic and shallots in a white wine sauce. Top with parmesan cheese and finish in the oven.
Shit was epic. EPIC.
do that same thing, Josh. Then put that in pita bread.
I'll put it in your mothers asshole.
I did my best to give it the most flavor. First I simmered the chicken in a shallow pan of water. I removed and set aside the meat, returning the remains to the pot. I then sliced and cooked the sausage, and once done, cooked all of the vegetables in the same pan. I was making the roux in the meantime; I gave it about 30 minutes. It was a shade of light brown; not quite as dark as it should have been, but I was getting impatient. I added a few cans diced tomatoes, added the strained stock, and then the meat and cooked vegetables. Once the okra was done, it was good to go.Quote:
Originally Posted by Mman
I worked in a restaurant for a year. I wasn't actually a cook, but I regularly did everything in the kitchen accept work the saute and grill stations. I was the only one the chef would let touch his gumbo though. Best part of making it was convincing the wait staff the roux was a brownie.Quote:
Originally Posted by icarusfall
Tuna Casserole:
12 oz pasta, cooked
8 oz cheese
2 cans of cream/mushroom
6 oz green beans
2 cans tuna, drained
half an onion, chopped
Mix it all up, toss into 9x13 pan. Then put some more shredded cheese on top, sprinkle Grape Nuts on top of that, and cook on 425F for 20min.
Tasty. Easy. Plenty of leftovers.
Thanks for the recipe grandma.
I take your tuna casserole, and raise you split pea soup:
2 ham hocks.
An onion.
Garlic.
1 lb split peas.
A few carrots.
Start simmering the hocks in 6 cups water. Take care of the onion and garlic in butter. Add the water and hocks to the veggies. Add the peas and cook until they're done. Blend a cup or two of the mixture, and then remove whatever ham is on the bone. You got yourself a meal.
I think more people would try pea soup if they started putting ham in the title.
You mean like HAM SOUP with split peas
I think more people would try split pea soup if it didn't smell like peas or have such an unappealing color. Yellow split peas can get around these constraints, but I like the strong taste of green peas. The hock's gelatin adds a nice body without adding the fat of bacon or the utter saltiness of salt pork.
Operation Fancy Meatloaf:
1.3lb ground beefs (a lean 90/10)
0.6lbs itallian sausage (or just plain ground pork)
~7 slices of smoked bacon (trim off excess fat!), cut up to small pieces
A bunch of Heinz ketchup
3/4 roll of Ritz crackers
1/3 medium white onion, finely minced
1/3 large green bell pepper, finely minced
Dashes of salt, pepper, cumin, essence of mother fucking Emeril
Mix all ingredients into large mixing bowl, crush crackers until fine. Add more ketchup, mix some more. Really get in there, pretend its Josh's mother between your hands. Baste top with ketchup and salt.
Place into appropriate cooking ware, fire that sucker at 375 for a little more than an hour. Let set a few minutes. Fucking devour. Amazing.
I just made a dozen and a half of each of three different types of muffins (Pumpkin, Lemon Blueberry, Banana Walnut,) eight of two types of scones (Blueberry and Cinnamon Swirl,) thirty Cream Biscuits with Ham and Swiss, and a batch of fresh Boursin with Dill and Lemon Pepper, for some friends and family banking thing at Rachel's work. It was a long process and tiring, but still fun, plus I got to eat a lot while doing it. I also managed it with a slim $40 budget as I had a lot of what I needed at home already.I just made a batch with the ham bone I had left over from Christmas, it was excellent, though I like my soup a little spartan, just broth and peas. I don't like to fuss with the natural flavor of peas much, they taste pretty awesome on their own.Quote:
Originally Posted by Tones
I agree; that's why the only meat I add is what's on the hocks. It's barely an ounce or two, but it adds a bit of texture variation without being huge chunks (I mince it up pretty fine).
Rhydant, that sounds like some delicious meatloaf. It's just really hard for me to justify buying beef though; it's just so much more expensive than pork and chicken.
Ham hocks are the fucking business.
Speaking of which, I've been meaning to perfect a collards recipe. I based it off of a Paula Deen recipe (mistake #1) and it was way, way, way, way too fucking salty.
Try this. Get a big bunch of greens, cut them into 1.5" squares, and rinse and drain them. Cut four strips of bacon into small pieces, and render out their fat. Use the fat to sautee a sweet onion and a few cloves of minced garlic. Add the cut up greens, and add enough water to cover them. Toss in two ham hocks, bring to a boil, and then simmer until they're at the right tenderness. It takes about two hours for me. Season with pepper, red pepper flakes, and salt. Only add salt just before finishing up.
Serve with cornbread, Louisiana hot sauce, and some cheap beer. Bon appetit.
hell, I ain't listenin' to you, Florida boy.
Update: *spits on your shoe*
Tones recipe looks perfect. The only thing I would add is to use whatever the largest thing you can find to do this in. It doesn't have to be very deep, just as much surface area as possible.
It does look good, I don't know about the garlic though.
add the garlic.
How much garlic do you use? Love mushrooms but found parm oftentimes overpowers everything else if it's not used sparingly.Quote:
Originally Posted by Josh
One thoroughly diced clove added late in the game, and two whole cloves added early and epically browned. Popped previously mentioned whole clove on top of each mushroom before I stuck them in the oven. Presentation, ngr.
I only used a sprinkling of the cheese. Ended up mostly perfect. Would eat again.
Sounds pretty good with the cooked garlic, actually. I might experiment with the cheeses and try a different on each mushroom cap this weekend.
Drew, maybe Gruyere would work? It is pretty mild and melts and browns really well.
Just because my state is shaped like a penis doesn't mean it's not the south. My city is as far from a beach as you can get in the state, which means the jet setters don't spend much time here.Quote:
Originally Posted by Mr-K
Red pepper tip 4u. Slice them, put them in a pan (skin up) put them under a broiler until the skin blackens. Remove, place in ziplock bag for 8-10 minutes. then add to the mushroom. You don't need to oil them before you broil either. They come out tasting sweet, like candy. Makes an interesting contrast to the rest of the flavours. You can remove the skin if you want to, but I like it with the crispy skin on there.
Gruyere, Gouda, and Oka was what I was thinking (and some parm, just to stay on point with Josh's original recipe) because they're all pretty mild (but not too mild) creamy and meltable.Quote:
Originally Posted by Tones
I'll probably try with and without skin. With little morsels like this I like to experiment to see what I like the best. I might also try adding something else like getting rid of the cheese altogether and adding some smoked salmon on top.Quote:
Originally Posted by Josh
I'd finish those collards in a saute pan with a little cider vinegar.
Now that I've really never heard of, the saute pan part at least. I always put vinegar on my collars, at home we have this homemade pepper vinegar that is awwwesssoooome. You basically have to let the vinegar soak in peppers for three years before you use it.Quote:
Originally Posted by icarusfall
I always just blanch my Collards for four minutes, dry them, and saute them with some red onions & garlic. Salt, pepper and garlic powder to taste. Wonderful & quick.
this is when I don't have ham hocks, obviously.
Sound like yankee collards to me. Collards belong in a stew pot with chunks of pork in it.
Pork that comes from Smithfield, Virginia.
You're right.
But I'm just sayin', greens can be amazing without pork fat and a two hour investment.
You know, in that "I'm a gay and want to eat healthy greens" kinda way.
Those are not yankee greens, those are black people greens, and I like it that way too.
Personally, my favorite use for greens is caldo verde, a very light portugese soup. The recipe is just water, potatoes, diced greens and some spicy sausage (I use linguica).
Since we're on the subject of greens,
I have four bunches of Broccoli Rabe. Any suggestions?
Before I just did the normal greens treatment I posted above, and served it over pasta with a gorgonzola alfredo sauce, sauteed mushrooms & chicken. I'll probably do that again with some of them but I'd love to hear some other suggestions.
Eat the broccolie rabe raw, like a man.
Suggestions involving broccoli Rabe and "being a man" that don't involve roast pork, sharp provolone and a fresh baked roll will be ignored.
I had broccoli rabe cooked with panchetta and a poached egg on top last week. It was pretty killer.
Stuff it up your butt.
Would you help me stuff a poached egg in my butt? You have to do it without it breaking.
I'd say we have some work to do first, but I'm betting we could get there.
I'll bring the forceps if you bring the champagne bottle
I'm making a breakfeast for dinner. Waffles, cheese grits, and two fried eggs. Hell yes.
I did shrimp and grits the other day. Turned out pretty well.
I don't know what I'm doing tonight. I've got some frozen chicken breasts, I'll probably do something fairly dull with it and call it a night.
Broccoli Rape.
I bought a whole (gutted) rainbow trout for dinner. What should I do, bake it?
Eat it, you wimp.
Raw, like a bear?
In Mother Russia. Yes. Like Bear!
Just pick up the fucking thing and bite into it, you pansy.
Click for full size
Score a criss-cross pattern into the fish. Season inside and out, dredge in flour/corn starch. Fry the entire fucker up and enjoy.
I really dislike most fish.
Pussy.
Bake it in a salt crust.
The aerogarden is the best thing to happen to my meals in ages. Fresh basil whenever I want it? Yes please.
I also have purple basil, which terrifies me, Next week I'll have thyme and parsley.
I also made a stir fry tonight in which I tossed in about 20 cherry tomatoes. These turned into a rich ass delicious sauce. I'm happy.
I'm usually capable of keeping herbs for about a month in traditional pots before I forget about them/use them all up. I'd like an Aerogarden, but I would like someone else to buy it for me.
That is exactly what happened to me!
I had those stuffed mushroom caps on the weekend. Liked the oka cheese and crunchy skin the most. Other people seemed to like the gouda without the skin (soft roasted peppers). Wicked recipe, though.
Awesome.
At a bunch of the Veg places around here I've been running into this fake ham that I'm really starting to dig. Last place I had it they told me it's called Happy Ham and I can get it at a place in the International District that also sells $2 Bahn Mi.
Want.
Fake ham. What's this world coming to?
The fake meats I've tried are so strange.
If you're a vegetarian, you shouldn't be allowed to eat fake meat. Pick a side pussy.
I'm not gay. I just like shoving this cock shaped dildo up my ass.
I want to make ceviche. I have eaten it and enjoyed it but never made it myself. Any precautions for fish not to use, or preferences in ones that work out well? My favorite kind had lots of white fish, scallops, big chunks of octopus, and squid. I'll probably make something less elaborate though; probably just white fish.