Fuck you, Josh.
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Fuck you, Josh.
How did she like her full month?Quote:
Originally Posted by Razor Ramon
Not too much. She got robbed of at least two days. Serves her right for being black.
I got a panini press (the Target model by Giada DeLaurentis - it's cast iron and actually quite nice), a new 12in cast iron Lodge pan, and on Sunday my mom's getting us a stand mixer.
Kitchen upgrade confirmed.
I'm going to start checking good will for a not too scratched up Wok.
Grats on your upgrades Iccy
You can get a new one for not so expensive.
You're probably right, I bet the odds of me finding a good wok at goodwill is pretty low, those things are usually cut the fuck up.
Find your local restaurant supply store. You can buy an awesome cheap wok.
Made butternut squash soup tonight with: one butternut squash, half an onion, one carrot, one clove of garlic, a dash of pepper and vegetable broth. Garnished with toasted squash seeds.
I haven't done this for a while. Shit is delicious, takes a while though.
I made chili using pinto beans and kidney beans. It was basic, but I did add a bit of Guinness Stout to the mix. It was awesome.
If the skillet is pre-seasoned, will I always have to season it after use?
That sounds good (the Guinness). I'll have to try it next time I make a batch.Quote:
Originally Posted by Advocate
butternut squash is the best squash.Quote:
Originally Posted by Josh
I cooked my beans the night before and then added them the next day. So, add a cup of beer to the chili. Drink the rest. I apparently didn't add enough water the night before to the beans. Adding the beer the next night made the beans perfect.
It also added a nice smokey/woody flavor to the overall dish.
Also check out the local Asian supermarkets. Just about every one I have been to carries woks. However, if you have an electric range, I would suggest getting an electric wok instead. Prepare to be a bit disappointed if you have an electric range, though. The heat simply don't travel up the sides like it should, so there's only the small hot zone where there is direct heat. Perhaps an electric wok would work better.Quote:
Originally Posted by Mman
I am not a cast iron pro, but you will have to re-season it if you wash it with soap. I have a skillet with grill ridges, which makes cleaning it difficult. To clean it, I rinse it off and stick it in the oven. Next time I bake something I let it pre-heat for a while and carbonize whatever is in the pan.Quote:
Originally Posted by Razor Ramon
I use an electric wok. I have no complaints.
Woks just aren't made for the American home kitchen. The purpose behind a wok is to have amazingly intense heat and your average range simply doesn't have the juice. Even an electric model isn't going to give you the screaming heat you're looking for, since to get up to that high of a temp you'd need incredible wattage - and the price would be huge. I'd recommend spending your money on a cast iron pan and heating that bastard up hot as all hell as a substitute. Nevermind that working a wok well is messy as can be and hurts your wrist unless you're doing it for 8 hrs a day.
I imagine Thief Silver is working his wrists on something else for about that long daily.
Also: Unless you're doing it all the time you're not going to gain any flavor from the wok, since you're not used to it and don't know how to really work it. All you're getting is "authenticity", and even that is tarnished from ineptitude.
Most people using a wok would be much better off with a plain ol' big frying pan.
Speaking of Woks, does any one have a recommended store to pick up kitchen utensils and what not? Target is not cutting it.
So don't even try to learn how to use it, good advice.Quote:
Originally Posted by icarusfall
However the knowledge about the Electric range not really providing enough is good to know.
My dad used an Electric Wok for his Sweet and Sour Chicken and Tomato Beef and they always tasted quite fine, though my dad's a pretty good cook whereas I'm out of practice. Maybe an Electric wok would be good then.
Another day with a cast-iron skillet!
Salt and paper towel weren't working. I caved and started using a brush and even a brillo pad! Sadly all of the oil didn't come off. Is that okay to leave there?
Noob. Did you read that link I gave you or not?
protip: all the oil isn't supposed to come off.
I did read it but it didn't clean the pan as well as I had hoped. The brush works pretty well I just need some coarse salt as an abrasive. I just finished setting the oil. I have an inkling my roommate is going to do something dumb like use it. He'll then be wearing it.
bottom line: don't clean it with soap. a brush is fine.
That's right. Don't even try. It's a waste of your time. You're not going to be using it enough to get any appreciable improvement in your cooking.Quote:
Originally Posted by Thief Silver
I'm telling you, just use a frying pan on high heat. It's going to turn out the same.
I'm not talking out my ass here, I worked at PF Chang's for 2 years using a wok for every dish. Using a wok at home is stupid.
Thief, this is where you decide what direction you will take in life.
Are you the man who will listen to those with experience telling you not to do something? To just give up because someone else who knows the trade (and used to scrub dog's assholes clean) told you to? Or are you going to go out on a limb anyway? Will you find out on your own because you believe experiencing it yourself will make you grow as a person?
Time to choose.
Go ahead and waste your time and money - I don't really care, I'm just trying tell you how things work.
Is it really a waste if he has first-hand experience with it? Even if you're 100% right and he ends up doing your method anyway?
Yes.
The rule of thumb is that cookware should be heavy enough to severely maim someone if you hit them in the head. Lightweight cookware generally has poor heat retention and distribution, and causes food to burn really easily. Cheap non-stick pans give you nice Teflon flakes in everything you cook, too.Quote:
Originally Posted by Hot Like Wasabi
If you are looking for ceramic cast iron, stainless, or non-stick cookware, keep an eye out on clearance racks at department stores like Macys, Dillards, or Kohls. I have seen the Made in France Le Creuset cast iron cookware for half off or better. For wooden spoons and whisks and such, go to thrift stores. To us regular folk a whisk is a whisk is a whisk. Woks and other Asian cooking implements are easiest to find and cheapest at Asian supermarkets. Lodge Logic really has non-ceramic cast iron on lockdown, both in price and quality.
I enjoy cooking in my electric wok. I don't own a pan that would allow me to do things the same way, and my gas stove is expensive to use.
Suck a billion dicks forever.
You don't own a frying pan?
You should said "I'm just trying tell you how things wok. cwutididthur
I have a big-ass pan that makes a mean stir fry.
It's still not a wok. Nor do I have the heat source or kitchen setup to use it as such. So I'll keep using my big-ass pan and understand that a wok is different and if I bought a wok I would be an idiot because I could just use my big-ass frying pan that already does everything a wok would do in my kitchen.
suck a billion dicks forever?
Not one deep enough to get down the way I would need it to.Quote:
Originally Posted by icarusfall
So what you have is a kick-ass big-ass electric wok that works as a kick-ass big-ass frying pan.
Sounds good to me.
ITT: Faggots try to argue over semantics.
I have enough experience accidentally somehow getting in to them with Frogacuda to confirm that statement.
Also icarus is sort of right. The extreme heat and quick fry a wok offers over a gas range is the ideal set-up for a wok and you're not really going to get that in an electric pan or electric wok. You could use a pan with a higher side and achieve a good electric (home) range fry. There are some applications a wok is useful for. The heat up the side of the wok is less than the heat in the dead centre. Yan Can Cook used to always move things out after the fry to control the follow-through cooking that happens. Despite being on gas power or electric that principal would still remain true so long as your wok wasn't a piece of shit. Also cutting your vegetables the same consistent shape is important, too. If you're comfortable mixing things with your electric wok then use it. Tossing the veggies and shit around in a wok is a lot easier for me, personally, than a flat pan. More comfortable.
Clean it like Tones recommended. Blast the fuck out of it in the oven and wipe the shit away (or brush it away). Never use soap unless you want to ruin your skillet.Quote:
Originally Posted by Razor Ramon
Between that and the panini press do you have any counter space? Also, fuck that price and the $.50 bags they are trying to sell you with it.
The panini press is a cast iron grill pan with a lid/press. I keep it in the cabinet with the other pans.
The only other sous vide solution available to the home cook is sitting next to a pot of simmering water with a bunch of ice for a few hours. Or dropping $1500 on an immersion circulator. I can stomach $450.
I don't need their bags.
I did some reading about cooking sous vide, but I'm still unclear about why I should want to.
I can't figure out why I would want to take the time to do it at home, other than I would have time to experiment with it.
I, for one, would love detailed impressions of it once you get it.
Not the biggest fan of bananas but I decided to try this recipe I found on food network.
4 tablespoons unsalted butter
1 cup packed brown sugar
3 tablespoons bourbon
1/3 cup chopped pecans, plus 2 tablespoons for garnish
4 ripe bananas, halved lengthwise then halved again
1 pint premium vanilla ice cream, slightly softened
I had to sub the pecans with walnuts and the bourbon with Canadian whiskey. It's a quick a dessert that is a nice change from the usual cake or cookie
Needs more cabbage phone guy.
Asparagus has to be my favorite vegetable. I am about to roast some, so I drizzled a little olive oil on it with some salt and pepper. It is just so good that I have eaten about ten stalks raw.
Also making some chicken leg quarters that I smothered in spicy mustard and curry powder, which I'm cooking in my cast iron grill skilled (!!!) and some rice.
Asparagus is the jam, but it gives me satan's urine.
I ate all of it. One pound of asparagus in one sitting. I don't think I have the epic pee gene, though.
You're lucky. I have to cut myself off at six. I ate a whole fucking bunch about two years ago and I could smell it coming out of my pores. Bad news.
I can confirm 6 is a stopping point or fear the Satan's urine.
You should have added garlic to it Tone's. So Good.
http://www.the-nextlevel.com/board/p...&pictureid=870Quote:
Originally Posted by Advocate
In about two weeks I am hosting a "second Thanksgiving" dinner party, where I cook the turkey. I cannot wait.
Hooked up some migas this morning with leftover corn tortillas. Just cut up some corn tortillas, fry them up in a bit of olive oil, add a couple of eggs and scramble. I topped them with sour cream, hot sauce and chopped tomatoes. Had some refried beans in the side. Tasty.
That looks great, and Cholula is definitely my favorite all-around hot sauce. So much so that I once considered getting it bulk-sized (it's $48 for a case of 4 gallon containers btw, but shipping kills the deal).
Today I made some chicken and vegetable broth. A few pounds of chicken remnants and some vegetable scraps, an onion, and about 5 cloves of garlic. It resulted in about a half cup of schmaltz, which I decided to keep.
Before:
Click for full size
After:
Click for full size
Wow tones. 0_o
I made chicken casserole... No pics because is wasn't very pretty. It was good; eating it for dinner the second night.
I forgot about a whole dozen eggs in the fridge, which went out of date a few days ago. I used this method for cooking them and they turned out beautifully.
Chicken broth looks good, I am making some in a couple of days to go with chicken and dumplings.
recently i've begun an interest in cooking more meals for myself, but that usually just amounted to grilling fillets of fish and chicken breast and bedding them over rice or noodles or just making a particularly nice pasta with fresh vegetables an cuts of sausage. Today however, i attempted my first soup, from scratch (relatively) and it turned out awesome. Took it from a recipe i found in some martha stewart body soul magazine:
Tomato-Garlic soup with Poached Eggs:
2 tbsp extra virgin olive oil
3 to 4 cloves garlic thinly sliced (i used four, next time i'll just try three but its a matter of adjusting to taste)
Pinch of hot red pepper flakes
1 28oz can whole peeled tomatoes, coarsely chopped with juice
3 cups water
1 1/2 tsp salt
1/4 tsp ground black pepper
4 large eggs
first over medium heat in a medium straight sided skillet or pot cook oil, sliced garlic and pinch of red pepper flakes until garlic begins to turn golden (approx 5 mins). Then add the tomatoes, water, salt, and black pepper.
Bring to a boil, then reduce heat to low and cover, simmer for 10 mins
Crack one egg into small bowl, carefully lower edge of bowl into simmering soup and allow eggs to slip into pot. Repeat with remaining eggs. Cover pot and cook until whites are cooked through (approx 3-4 mins). Serve immediate time.
*Ideally you're supposed to slice rustic bread and place a slice in the bowl, brushed with crushed garlic and olive oil and pour the soup and egg over it but i didnt have any bread. Regardless this turned out awesome and though it was easy, i'm fairly proud of myself. Rich but good soup and the egg is delicious.
http://img.photobucket.com/albums/v4...garlicnegg.jpg
Very nice! Soup is always awesome and even tastier the next day.
I love marinara and poached egg. Anything tomato with eggs has to be good.
There is an alien face poking out of your soup.
i ate it
Good work. I frequently look forward to cooking meat so I can use its leftovers in soup.
I had ten or twelve people over for dinner tonight.
My contributions towards dinner were the following: A 21 pound turkey (brined, stuffed with an onion, a quartered lemon, sprigs of rosemary, lots of parsley, a few carrots, and garlic), a quart of gravy, homemade macaroni and cheese, and an apple pie. Others brought stuffing, bread, cheese, beer, wine, lots of ice cream, among other things that I cannot remember.
We all ate to about the bursting point. I drank a lot more than usual, but it had no effect on account of the sheer backlog of digestion. I have a ton of turkey left over.
I cannot for the life of me find that Lamb recipe from I believe Icarusfall :( the one with the mint garnish. It may just be Lamb and mint Garnish honestly...
Making it for easter, I'm hoping it's not a big issue being in Denver, it's 4 lbs and the butcher recommended 120 degrees-130 which should take 3-4 hours.
Just google a substitute recipe. Sure it doesn't have that icarusfall magic, but it will do just fine.
If you substitute any ingredients in Icarusfall's recipe he'll flip the fuck out anyway.
Well when it comes to how food actually is I have faith in his abilities. But oh well. It's roast ,not the hardest thing in the world to make.
I searched my posts for a lamb dish, but came up with nothing.
I appreciate the effort, I couldn't get any fresh mint oddly enough so it was a little plain. I think a little overcooked as it wasn't nearly as red as I would have liked. But it was alright, I haven't tried to make anything like that in Denver, so I didn't expect 3 hours for a 4 pound roast to be medium well instead of medium rare.
Get a cooking thermometer. They sell them just about everywhere. It takes most of the guesswork out of cooking large chunks of meat.
I had one, but it read 170 degrees which most certainly couldn't be right.
Medium-rare lamb should read between 140 and 150, according to the internet. 170 is definitely cooked through.
It requires less for denver.
I brined some leg quarters overnight, skinned and de-fatted them, heated my cast iron grill skillet under the broiler, and coated them with the following mixture, which was just a bit thinner than honey:
Equal parts olive oil and spicy brown mustard
Spoonful brown sugar
Dash of soy sauce
A few shakes of cumin powder
A few grinds of cloves
I cooked the chicken under the broiler, turning every eight minutes or so. I pulled them out of the oven when their temperature registered 180. The outside had a slightly crispy texture, but was not burnt at all, and it remained very tender.
I made a sick ass red curry sauce with a couple tomatos, some garlic, cumin, cayenne pepper, turmeric, fresh mother fucking basil, a shallot, and about a cup of Allagash Whitte (also a dash of rice vinegar) I cut it with a scoop of greek yogurt because it was WAY INTENSE.
Shit was ON POINT. I still have some leftover in the fridge and I'm FUCKING STOKED about using it again.
That sauce is duly noted.
Shit was so ca$h.
Nothing but culinary disasters for me the past month whenever I've cooked. One of my portable coffee mugs broke and the insulation inside the seal smells like funky cheese.
Stick with it. I could not count how many failures I have had in the kitchen. The first time I used the broiler (to make toast), I caught it on fire; hence my elation tonight.
I got to do my first progressive tasting menu for a couple last week. They came in on a super slow night just as we were about to close early. I sat them and got to talking - the guy worked as a server at a local restaurant and was asking me what I'd cook for myself. I told him I'd cook things that weren't on the menu since I make all this food 6 days a week. He told me he'd take whatever I wanted to do, so I asked his date if she would be down for some culinary adventure and she was. We did a 6 course tasting of almost nothing on the menu. Started with a cheese plate; Comte and Manchego, grilled bread, dried sweet cranberries and 2 slices of Speck. 2 - Cajun fried oysters. 3 - Wedge salad with a warm bacon blue cheese vinaigrette. First main course, Chilean sea bass crusted with parmesan and panko, pan seared till crisp as all hell, over house grits and grilled asparagus. 2nd main - Arctic Char lightly blackened with rice pilaf, pan seared mushrooms, fried toast points and remoulade sauce. Dessert - Grilled sugar dusted plum, with kalamansi lime syrup, white wine syrup, fresh whipped cream and citrus zest.
Turns out they had just got engaged earlier that evening.
They said it was the best meal they've ever had.
It was definitely the best meal I've ever cooked.
Also I just got an induction burner to test out.
Yeah I'm not deterred. Just a string of unfortunate events. I will triumph eventually. Shit happens, you know? Plus my attention wasn't solely on cooking I was researching iPhone and Blackberry app development.Quote:
Originally Posted by Tones
I heard they blew dicks. Review plz.Quote:
Originally Posted by icarusfall
Also congrats on the tasting menu. If you love to cook tasting menus maybe you should approach the chef on offering that as a service and price it out. You like pizza, too. But maybe doing a full-on nothing-to-hide-behind tasting menu is a good way to build up your name. If you're a big enough deal as a chef and open up a pizza parlor for affordable lunches / dinner meals you'll probably have a lot more momentum behind you. Sounds like you have skill enough as a chef -- the next step is figuring out how to make money.
Or in your case just to sustain the business so you can do what you love forever. Because you hate money oriented goals 'n all.
Just got done with some nachos. Don't know that I've ever posted them (or much at all).
Too many beans IMO. No tomatoes or sour cream or salsa?
There's sour cream there, and there was a little salsa mixed in with the black beans. If you're talking about pico, I really don't like it with nachos. Most of the flavor comes from the shredded chicken and the bean mix.
I'd eat it, either way.
So you may not have thought a piece of meat could be too tender. It can. I sous vided some filet to medium rare and gave it a whisper of a sear in a screaming hot cast pan. The texture was so soft as to be off putting.
Was it like a meat pudding?
Your mom is like meat pudding.
Tonight I peeled and sliced two carrots, three green onions, a large clove of garlic, a large portabello mushroom, and stir fried the fuck out of it with a dash of soy sauce. deglazed the wok with a tomato and some rice vinegar added a tiny bit of sesame oil, and ate all that shit.
Fish tacos. Guacamole. Beans and rice. Fresh corn (otc). Tonight's dinner is going to be so good!
Last night I had a boneless skinless chicken breast, 2 half ears of corn on the cob and a portabella mushroom cap, all done on the grill. I ate under the awning on my patio as a thunderstorm rolled by.
Last night was awesome.
I've been all about mushrooms recently. Mushroom + spice rack = endless deliciousness.
Roast mushrooms for a bit with chicken rub and eat them with grilled meat or poultry. It's the perfect side for BBQ other than grilled pineapple.