Rice salad:
Red onion
Red pepper
Cashews or Pine nuts (toasted)
Orange wedges or Pineapple
lightly drizzle with an orange vinaigrette
Serve cold.
Edit: You got it from a chinaman, right? Make chink rice.
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Rice salad:
Red onion
Red pepper
Cashews or Pine nuts (toasted)
Orange wedges or Pineapple
lightly drizzle with an orange vinaigrette
Serve cold.
Edit: You got it from a chinaman, right? Make chink rice.
Rice pudding. Jasmine is ideal, but whatever. TWENTY POUNDS OF RICE. Every type of curry imaginable.
Man, white rice is rough. I can't really eat it anymore. Go brown or go home.
In before mom jokes?
Your mom is rough?
You nasty.Quote:
Originally Posted by Razor Ramon
Make a risotto! Saute some onions, add the dry rice until translucent, then add hot broth and cook it till soft. Eat with a chicken breast (do like tones's video, saute a little then cover) and make a sauce from the juices. Add a little lemon, too.
I can't really eat your mom anymore?Quote:
Originally Posted by Razor Ramon
Your mom goes brown?
I have never been much of a fan of my red pasta sauces; they have always been more of a frugal utility than a craving. Today I made a batch a little differently than usual, and it turned out much, much better than what I have become accustomed to. Before washing the pan, I was spooning out the last bit that was in the pan, it was that good.
The ingredients list is quite simple: Two tablespoons of butter, half of a diced onion, a peeled and diced carrot, a small can (15 oz?) of whole tomatoes, a half-cup of chicken broth, pasta water, pepper, and some parmigiano-reggiano. Sautee the vegetables, add the tomatoes and broth, let it cook down while the pasta boils, puree the mess, then thin it out with the pasta water.
Pasta water? I know Mario Batali used to put some of the pasta water in his sauces before going to the plate, but it was to add some starch to it. Not for flavour or anything. He would never do it with heavy cream or marinara based sauces.
it doesn't seem like some unbreakable rule here, and it sounds pretty awesome.Quote:
Originally Posted by Drewbacca
Drew, I use pasta water so that I can thin out the sauce while still keeping it thick, if that makes any sense. I'm also not too concerned about the authenticity of anything I cook; I just want it to taste good.
'Authenticity" is what creates bullshit words like 'fusion'.
Fuck fusion.
Sorta. Just wonderin' was all. I was wondering because of the runaway rule of no cheese with fish that was strictly enforced for the last few years. Turns out there are tons of fucking dishes designed for cheese and fish to coexist quite happily. People were just dumb in not realizing the rule was so that strong cheeses like parm didn't overpower the sometimes delicate flavours of certain fish. Tuna melts can be a wonderful thing, after all.Quote:
Originally Posted by Tones
Canned tuna is barely fish.
also: fuck tuna melts
There is awesome canned tuna, it's just fucking expensive.
When I was trying to gain weight I ate a shit ton of canned solid white tuna. I liked it.
Any one have a good marinara sauce recipe? I made some last week, it turned out ok but seemed like it was missing something...
sauteed some garlic and onions
added diced tomatoes
added red pepper flakes, basil and parsley
Didn't Tones just post one, like, ten posts ago?
Anyway... my sink has been non functional for a few days so the extent of my cooking has been to pop something in the microwave.
Tonight's offender:Click for full size
Looks just like the picture on the box... right?
No, but it looks pretty fucking good!
For a pre-packaged meal it was fucking awesome. I'd totally buy this again.
Chicken broth for one. Also, fuck red pepper flakes, throw some roasted red pepper in there all diced up, finish it with a little chilli powder for heat.Quote:
Originally Posted by Hot Like Wasabi
Never had chili powder that adds heat. Cayenne adds heat, though.
Never much, sure, but I don't want mouth searing spices, that shit's for mugs, but yeah, cayenne is fine in moderate amounts, you're just using the heat to help punch up the other flavors, not to burn mouths.
Also, if you pan sear chicken to go with the pasta and sauce, throw the broth in the pan to de-glaze it, and put that in your sauce.
In the middle of making chicken & spinach enchiladas.
A few more pics...
Those enchiladas look like money.
I had a Kohls coupon so I finally bought a grill pan after I realized cooking some meats in a nonstick TFal pan is a no go.
Sandy Sizzler: pulled chicken heated with melted motz on top, 2 slices of white bread, blue cheese and Franks hot sauce on both, put together, win at food. Following up with everything bagel with cream cheese. Food for God.
Frank's is not real hot sauce. At least get Tapatio or Cholula.
Country ham with watermelon and honeydew.
where's the oregano?Quote:
Originally Posted by Hot Like Wasabi
dude yes
I just fried up some beer-battered tilapia and hushpuppies for lunch. The hushpuppies were out of control, and while the fish was superb, the batter wasn't quite as crispy as I would have liked.
I HATE YOU FIRSTBLOOD. DIE
I was doing fried catfish at the restaurant the other week with a batter of cornmeal, water, salt, and sriracha. Seriously good stuff.
Sriracha in the batter? Interesting.
I put sriracha in my hush puppies!
High five!
You think rep is gay but you'll post 'high five!' out in the open?
Sure, why not?
I have a fuck load of crab meat from a picnic I went to on Saturday, I need to cook it tomorrow before it's too late. Thoughts on crabcakes?
Get in touch with Hubbitron. Seriously.
i had some friends over this weekend and did some expermentation on the grill.
My new burger:
Sirlon patty
Grilled canadian bacon slice
grilled pineapple slice
dab of sweet baby ray's sweet and spicy.
Fucking fantastic.
Grilled pineapple alone turns out pretty good.
I also bought a grill skillet, and grilled some Green and Yellow sqash, eggplant slices with garlic in a little olive oil with salt and pepper.
Also, fucking fantastic.
Mix up some mayo, old bay, worstershire sauce, mustard, and some breadcrumbs. Add enough meat to just hold together. Make patties and fry in oil over medium/high heat.Quote:
Originally Posted by Mr-K
Don't listen to Icarus.
Your dad listens to me. Bitch does what I say.
And what's wrong with those cakes?
This is basically how I've made them in the past minus the worstershire. They're pretty good, but I think I'll see what Hubb has to say.Quote:
Originally Posted by icarusfall
Last time I made crab cakes they were gross, but the crab meat was of pretty dubious quality. This stuff was swimming 3 days ago.
Your binding, and your meat philosophy.Quote:
Originally Posted by icarusfall
It's ok though, I've never had a crabcake worth a shit outside of Baltimore.
They're similar to what Hubb told me over the phone just now. His suggestions look like they will make meatier, simpler cakes overall. I'm pretty excited. What should I make with them?
The crab meat is from jimmy blue crabs from the Elizabeth River, should be pretty awesome. One good thing about living in South East VA is that you get the same awesome seafood as you do farther up the bay.
This.Quote:
Originally Posted by Mr-K
I believe the Baltimore accompaniment is usually more crabcakes.
Heroin too.
I think you misunderstood how much meat I'm saying to add. Keep adding meat until the cake will barely hold together. In other words: loads of meat.Quote:
Originally Posted by Josh
But I don't doubt Hubb's skill in crab cake is better than mine.
Yeah, I came across the other way.
Quote:
Originally Posted by icarusfall
I bet you did.Quote:
Originally Posted by Josh
Yeah yeah
I have NEVER had a good crabcake in my entire life except one from Nova Scotia where it was packed full of meat with only a light touch of seasoning. They used no bread crumbs at all, but chilled the cakes in the fridge so they would hold their shape for a good 10 - 15 minutes before cooking. Everywhere else I've had them the cakes are bready, oily and full of shit like green onions, red pepper or corn that have absolutely no place in that shit IMO. Same with Fish and Chips (I've never been to England, I bet it's good there). The fish they give you in Nova Scotia is like a steak of fish with a light badder that manages to hold up.
Fucking onions in a crabcake... Jesus.
If you've never had a Baltimore crabcake then you've never had a crabcake. IMO of course. Everywhere else fucks it up.
You just have to get them somewhere that can source them easily/cheaply. Everywhere else just gets stingy and you end up with that bready bullshit, unless they want to charge you $20 for one.
This isn't even a "hometown pride" thing. This is a fact.
Bread crumbs in crabcakes are great when it comes to keeping stuff inexpensive, but it sucks when you pay $15 for crab bread.
Why do you even bother fucking posting?
Maybe. I don't eat crab enough to really know if I even like crab that much. I just liked the way they made it in Nova Scotia because it was real lumpy meat and solid flavour. The colour was odd, it was very blue/whitish with a bit of golden browning on the outside pieces.Quote:
Originally Posted by Josh
If I ever go to Baltimore I'll eat a crab cake and do some heroine. Maybe shoot a man if I am up for it. And I will be.
I want to make meatballs tonight with a pound of lean turkey and a cast-iron skillet. I want to make it so I just fry them for a bit on the stove then transfer to the oven. Anyone know how long this will take and how hot my oven should be?
What size balls are you going to be putting in to your mouth?
Rule of thumb is 350 degrees for 30 minutes to an hour depending on how big they are. 1.5" is my comfort zone.
When in doubt, 350.
Also: wrong meat.
I'm not a huge beef fan. I love to get some good grass-fed shit but that runs from $6-8 a pound. Turkey is far cheaper and healthier.
But I will concede to beef being the much tastier dead animal.
I made pasta with a clam sauce.
2 ounces Olive Oil
One can of clams with the liquid
red pepper
garlic
onion powder, because I was out.
salt and pepper
Then I cooked the pasta al dente or w/e and put it in the pan with the sauce and cooked the shit out of it and omg it was good.
I love non-red sauces. Thank you foodnetwork website.
Just got back from the best oyster place I've ever been to in Toronto. I ate 32 mixed platter oysters, 4 clams, 3 fried oysters and a cup of slapjack oyster soup to start. Total Tugboat moment but I am fucking happy right now. Bill came to 300 bucks but we split 4 way so it was manageable.
I'm not even full. Could probably eat a full platter again.
God i love oysters.
I need a knife. A knife that's versatile. I just want to cut a few veggies and be able to cut meats as well. Any advice?
Conflicting advice incoming!
http://www.the-nextlevel.com/tnl/att...chmentid=55773Quote:
Originally Posted by Josh
Yeah. This is a subjective thing, Ramon. Some people prefer a Chef's knife, while others prefer a Santoku knife. I'll be real. You need to try it out. Go to a store where you can try out the knife. Its really about the balance in your hands. It has to feel comfortable and one where your wrist is doing most of the work and not the elbow joint.
I like the Chef knife myself. The santoku knife is to light imo. I also hate that the bolster is smaller and I have to pinch the blade with my thumb and index finger.
I'm not going to become a fucking culinary master so I don't care what the knife is. I'd prefer a chef's knife but don't act like it's going to be the gun I use for war. It's just a cooking utensil.
[QUOTE=Advocate;1064539407I also hate that the bolster is smaller and I have to pinch the blade with my thumb and index finger.[/QUOTE]
That's how you're supposed to hold a knife...
Ramon. You want a victorinox-forchner fibrox chefs knife. Between 8 and 10 inches. Probably 8. It's the cheapest well made knife money can buy. Getting into santokus or nakiris and stuff is fine, but beyond the scope of your needs. I personally prefer a nakiri, but I also own a $200 chefs knife that I like a lot.
The victorinox should cost $40 or less.
It actually feels weird to me.Quote:
Originally Posted by icarusfall
Holy shit, $40 for a knife? Is that thing gonna fuck me, too?
You came in here for knife recommendations and you're scoffing at $40? LOLxInfinity
Don't be a faggot. You get what you pay for.
I thought it'd be $20.
Well at least I found it for $30.
If I don't use the TNL store do I get points?
I have been making simple shit lately and it is so delicious. Threw together half a bottle of oil & vinegar, mozzarella pearls, basil, garlic, and baby tomatoes and let that marinate for a while, then poured on spaghetti. Also found some thick crust bread at the store to dip in the remaining sauce on the plate, which was equally awesome.
Made another one that was similar, but with grilled chicken, no cheese, vinaigrette my friend made with ingredients she wasn't sure of, and mystery peppers I found in my fridge.
I currently have some broccoli, heavy cream, butter, mushrooms, pesto, and some other yet-to-be-determined ingredients I'll be making for my next random sauce. God I love pasta.
Sounds kind of like boconccini until you put it on pasta with a sauce. I personally like the taste of mozzarella over on pasta, but I find the texture isn't ideal because the cheese is so stringy / durable. The best things I've ever had were spontaneous. When the question "How did you make that?" comes up more often then not the answer will be "I don't know". I've been a lazy asshole these days. I still cook but it's really quick shit like steamed vegetables over macaroni with a red sauce and hamburger.
I made killer pica de gallo on the weekend (had tacos). I kept the cilantro out of it (I wasn't in the mood for an herby taste) and just used fresh tomatoes and white onion with lime. I put salt & pepper and a little bit of cajun spice in it. It was so refreshing next to the fatty chipotle chicken, butter lettuce, sour creme and queso blanco/light cheddar cheese blend. The cajun spice really added a great flavour to the whole of the dish. I don't think I would put it in if I used cilantro (cilantro flavour would run a train over it anyway), but this is a great second option.
Who has a way to cook beans they're particularly fond of? I'm thinking barracho beans. But, I want to try everything this winter, until I get sick of it, then make my own recipe.
I just boil beans. I never thought of making them any other way.
Icarus, my friend's girlfriend gave me a Chefmate Chef's Knife. It was a part of a 3-piece set. It seems solid but instead of being sharp it has ridges. Any good?
A serrated chef's knife? Gross.
Yeah, that's really weird.
Hey it was free. I'll give it a shot but honestly it looks cheap. If it's awful I'll just get the other one.
Well, no shit, Sherlock. It's what you put in the water that counts.Quote:
Originally Posted by Razor Ramon
Put the beans in the water.
I made a navy bean soup a month or so back that turned out really well. Bring the soaked beans to a boil, and let them simmer. Only add a bay leaf to start with. In a separate pan, sautee smoked sausage (I removed the casing and cut it into chunks) until it's done; in the leftover fat, sautee some (1/2 pound) of sliced mushrooms. Set them aside; add diced carrots and chopped onion to the pan. When the beans are soft enough, puree about 1/3 of them. Add the meat and vegetables, and add water (or broth if you have it I suppose) until it's the right consistency, and season it how you like (salt and pepper should suffice).
I know I know, Icarus I wasted money.
Dinner Rolls from Baking class.
FYI: I never baked before in my life.
Click for full size
And what I made for Dinner tonight.
Cajun Chicken with Mac and cheese, with peas/carrots combo with one of my single knot rolls.
The view is that of a Micheal Bay shake-y cam.
Click for full size
An isometric view:
Click for full size
I'd eat it.
I bet I can make that without having to pay for a class.
I bet I made the chicken without having to go to class. Its something I came up with on my own years ago.
Respect on the rolls regardless, Creepster. Baking isn't something most people delve in to with any kind of lasting power (and to be fair we'll see if you stick with it, too). Except Rtificial and speaking of whom where the fuck has he been? He used to post the best sweets in this thread all the time.