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Thanks man, I believe I've already heard of that. A great chinese place is a small restaurant, not a buffet, called JustNoodles. It's reaaall good, i forget which Metro station it's near, but I'm pretty sure it's near Dawson College.Quote:
Originally Posted by icepop
My neighbor is a chef who teaches other chefs and is very rich. I talk about cooking with him when I can but I stick mostly to chilli (using real steak of course) some good soups (all vegan) and stewed eggplant. I make a mean tuna pie also.
Real steak? You mean, you mince it yourself?Quote:
Originally Posted by Parcher D.O.D.
Do you have butcher shops in America? Because, you can just, like, buy mince here. o_O Assuming that's what you meant.
For the chilli I would probably go to Albertsons which has a butcher shop of sorts in the back. They also have fresh fish there. Depending on my mood, I might just get somewhat cheaper steak. Also, I've been discussing with my chef neighbor the possibility of obtaining some grass fed beef. It would mean firing up my old refrigerator (to store a hunk of frozen beef), but it would be worth it.Quote:
Originally Posted by red_war_machine
Someone did a speech at my Toastmasters meeting about corn feed beef. Some of the things they do to cows is kinda gross. Hormones, anti-biotics, and ecoli . . . it's what's for dinner! :xx:
Grass fed beef? You talking about free range raised animals? They both have their pro's and con's. Free range may make better meat, but it's usually tougher and more expensive meat. The other type usually has leaner meat but might be of lesser quality.
At work we sell fresh water catfish, they raise catfish in clean water so they don't eat from the bottom of a river and pick up that earthy flavor. I still don't really care for catfish tho, I'll stick with salmon.
Quote:
Originally Posted by Rtificial
i think that young brunette chick that cooks the italian food all the time is amazingly hot. funny story tho. one time i was watching sarah's secrets and they must not screen the callers before they get to ask questions. well one show (where she was messing stuff up left and right) this little kid called in and was just sitting there making noises. and instead of just killing the call she rolled with it and actually tried to get a question out of it! i was suprised since it's not a live show that they didn't edit it out. funny stuff tho.
Bean's Bomb-Ass Penne a la Vodka
In a saucepan heat up a few tablespoons of expensive extra virgin olive oil (Greek preferably).
Chop up 2-4 cloves of garlic, I like 4 myself. A razor blade works well to chop but you can leave it as big as you like to.
At this point also add some salt, black pepper, and a table spoon (or more) of crushed red pepper (important). You can also add a little bit of onion if you like but not too much. Other seasoning is to your discretion rosemary or oregano can be good but are not necessary.
LOW HEAT do not burn the garlic after the garlic cooks 1-2 minutes add 1/4 lb of expensive Prosciutto ham chopped as fine as you would like. It's already cooked and its going to be over heat for a while so don't cook the shit out of the garlic and prosciutto.
Now add four big cans of whole peeled tomatoes in their own juice (I think each can is 32oz.)
Cook the tomatoes, prosciutto, and garlic for about fifteen minutes breaking apart the whole tomatoes as they cook down. They will look kinda funny and not quite right until they are done.
Once you have the desired consistency and viscosity (15 min. total) add one quart of heavy cream (40%) and 1/2 cup-3/4 cup of vodka. The quality of the vodka is not even pertinent.
Continue cooking on low for about 15 more minutes until the vodka cooks into the tomatoes and out of the sauce. (Good time to start boiling your water when you add the vodka and cream.)
When you're ready to go to the table stir in a 1/2 cup of the most expensive grated romano cheese that you can find. Add fresh chopped basil as well. Save a few whole basil leaves for garnish.
2 lbs of penne is perfect for this sauce. And you can add the cooked drained pasta right to the sauce when both are done, and mix them up together.
Voila Penne A La Vodka Suga Rosa di Palermo (It serves 8 but you'll probably eat 2 helpings per person) Reheats very well.
Warning do not inquire about the fat, cholesterol, or calorie count on this dish, it is astronomical but oh so fucking good.
Hahaha thats too funny. I wish Emerale would take calls, i'm sure a lot of real chefs would call in and light him up. "Yea Emerale, thats really sanitary the way you dangle a towel from your shoulder all the time with no hat too." "Yea Emerale I like a whole branch of rosemary as garnish for my meat too." "Meat sure is good when each bite has a mouthful of garlic in it." bwahahaha.Quote:
Originally Posted by Dragonmaster Dyne
I was watching Spike tv over at a friends and they were showing the top 100 hottest women. I think 2 or 3 of em were cooking show ladies.