Cooking | Fire and Steel and Olive Oil

By psychintellectyea….


ill try that in another 20 years. Stick to reg scrambled eggs for now,.

smh

its three ingredients and takes ten minutes.

By Vlatko

By psychintellectyea….


ill try that in another 20 years. Stick to reg scrambled eggs for now,.

smh

its three ingredients and takes ten minutes.

eggs,salt, pepper

3 ingredients right there son

By Vlatko

By psychintellectyea….


ill try that in another 20 years. Stick to reg scrambled eggs for now,.

smh

its three ingredients and takes ten minutes.

This.

It isn't hard, it just requires persistence and a bit of patience.

There's a video out there of Ramsay making it himself and he gives some pointers along the way. Basically, you just need to keep the heat low enough that the eggs cook but they don't congeal too quickly. You should also remove the saucepan from the heat if it gets too hot.

Edit: Smh dude, salt and pepper don't really count as ingredients, they're simply what people who know how to cook put in their food by default.

Try it and if you don't like it, you never have to take another of my shitty recipe recs again. :P

By KingGondo

By Vlatko

By psychintellectyea….


ill try that in another 20 years. Stick to reg scrambled eggs for now,.

smh

its three ingredients and takes ten minutes.

This.

It isn't hard, it just requires persistence and a bit of patience.

There's a video out there of Ramsay making it himself and he gives some pointers along the way. Basically, you just need to keep the heat low enough that the eggs cook but they don't congeal too quickly. You should also remove the saucepan from the heat if it gets too hot.

Edit: Smh dude, salt and pepper don't really count as ingredients, they're simply what people who know how to cook put in their food by default.

Try it and if you don't like it, you never have to take another of my shitty recipe recs again. :P

so, it's just regular scrambled eggs? lol

looking at the recipe, yea it's just scrambled eggs with chives(what are those?) and some cream thing?


try again dongo

By psychintellectso, it's just regular scrambled eggs? lol

looking at the recipe, yea it's just scrambled eggs with chives(what are those?) and some cream thing?


try again dongo

So your initial reaction is "yeah right, maybe when I'm good enough to win Top Chef in 20 years" and now it's "why would I even try that? Looks just like what I made!" Smh son.

Assuming you're not just trolling, chives are an herb with an onion-like character and creme fraiche is like silky, tangy sour cream.

If you follow that recipe to a T, I guarantee it will look and taste nothing like the other eggs you made.

By KingGondo

By psychintellectso, it's just regular scrambled eggs? lol

looking at the recipe, yea it's just scrambled eggs with chives(what are those?) and some cream thing?


try again dongo

So your initial reaction is "yeah right, maybe when I'm good enough to win Top Chef in 20 years" and now it's "why would I even try that? Looks just like what I made!" Smh son.

Assuming you're not just trolling, chives are an herb with an onion-like character and creme fraiche is like silky, tangy sour cream.

If you follow that recipe to a T, I guarantee it will look and taste nothing like the other eggs you made.

I'm so apathetic though. I can now make scrambled eggs that taste and look nothing like the eggs I've been making my whole life. Goku didn't go straight to SSJ3 man. I might add crushed red pepper next time though.

somethingsomethingicarusflewtooclosetothesunsomething

*shrug*

By psychintellect

By KingGondo

By psychintellectso, it's just regular scrambled eggs? lol

looking at the recipe, yea it's just scrambled eggs with chives(what are those?) and some cream thing?


try again dongo

So your initial reaction is "yeah right, maybe when I'm good enough to win Top Chef in 20 years" and now it's "why would I even try that? Looks just like what I made!" Smh son.

Assuming you're not just trolling, chives are an herb with an onion-like character and creme fraiche is like silky, tangy sour cream.

If you follow that recipe to a T, I guarantee it will look and taste nothing like the other eggs you made.

I'm so apathetic though. I can now make scrambled eggs that taste and look nothing like the eggs I've been making my whole life. Goku didn't go straight to SSJ3 man. I might add crushed red pepper next time though.

somethingsomethingicarusflewtooclosetothesunsomething

*shrug*

Haha. I'm not gonna make you cook them at gunpoint or anything.

It's just obvious that you're a man with a taste for quality scrambled eggs, so I posted the best recipe I know.

I commend you on the red pepper idea though. I've become a huge fan of that stuff over the last year after not touching it until then.

I take a very practical approach to food; dishes need to be complete within 45 minutes or less, preferably with no more than 4 or 5 separate ingredients (not counting spices and seasonings). I aim for nutritional balance and freshness. I've never taken a class or read a cookbook, and I don't bother with recipes, so I generally operate on instinct and things my mother told me.

http://i.imgur.com/nZzBzLw.jpg"> Fried rice is infinitely adjustable and incredibly easy and inexpensive to make. I make large batches and put the leftovers in the fridge.

http://i.imgur.com/boioKH0.jpg"> Salmon, shredded zuccini and mushrooms, rice. 4 ingredients for a healthy tasty dinner.

Gonna start documenting more of my meals for this thread.

Looks really nice. I'm not that patient though. Most nights, meals have to be 15 mins or less.

Not easy to cook dinner within 15 minutes, I'd say my dishes average out at 30.

Breakfast I can probably swing it. I make killer omlettes.

Cooking thread! Surprise it took my fat ass this long to find it. 

French Toast.

http://i.imgur.com/kT4td8C.jpg">
Amish apple cinnamon bread, egg milk bath, breakfast sausages, fresh strawberries and honey to garnish.

damn

Where in the frozen food section do I find that?

strawberries on top?

is this thread for fine dining too or just for self made stuff?

By psychintellect Go To Post

damn

Where in the frozen food section to find that?

Under the Awesome category.

But really, when you cook you eat cheaper and you eat better and it's not that hard.

By Diprosalic Go To Post

strawberries on top?

is this thread for fine dining too or just for self made stuff?

I think it's for home cooking only, you can make a thread for fine dining if you want.

You can garnish with any fruit, strawberries just happen to be in season. The tartness adds complexity, and the acidity cuts the fat. Bananas work well if you just want something that tastes rich and decadent.

This one actually did take about 15 minutes.

http://i.imgur.com/BUUfzs1.jpg">
Fresh caught Black Drum (a gift from a hobby fisherman) and soba noodles. Takuan and red onion to garnish.

If I were doing this traditionally I would have shredded seaweed on top of the soba, scallions instead of onion, and wasabi instead of mustard but I work with what I have.

Killer Omlette

http://i.imgur.com/IsQ6Ujb.jpg">
Two jumbo eggs, diced onions, cherry tomatoes, bella mushrooms, ham, pepperjack cheese (my fav).

I'm gonna try out your fish and soba noodle dish.  Looks great.

Forever dropping deliciousness.

By Vlatko Go To Post I'm gonna try out your fish and soba noodle dish.  Looks great.

If you do the noodles make sure you get the sauce, it looks like this and it's called sobatsuyu.

http://cdn1.bigcommerce.com/server1700/bce43/products/106/images/208/Kikkoman_sobaTsuyu_enlg__24214.1405375825.1280.1280.jpg?c=2"> The scallions and wasabi go in the sauce. It's really good.

Any mild protein makes a good accompaniment to soba; teriyaki chicken, even boiled eggs for example.

If you want to replicate the fish, go with a nice whitefish. Pan cook it with butter, salt, pepper, cayenne, and fresh garlic (important). Easy and fast.

By Forever Go To Post

If you do the noodles make sure you get the sauce, it looks like this and it's called sobatsuyu.

The scallions and wasabi go in the sauce. It's really good.

Any mild protein makes a good accompaniment to soba; teriyaki chicken, even boiled eggs for example.

If you want to replicate the fish, go with a nice whitefish. Pan cook it with butter, salt, pepper, cayenne, and fresh garlic (important). Easy and fast.

Where do you usually get your food from?  Checked a couple of stores and couldn't find the sauce.  

By Vlatko Go To Post

Where do you usually get your food from?  Checked a couple of stores and couldn't find the sauce.  

I'm not sure where you live, but you can usually find it in any Asian grocery store. A specifically Japanese store is guaranteed to have it. The label might not always be in english, so look for soba on the picture or ask someone for help if you're having trouble.

Don't just grab any bottle that looks similar because there are other sauces, like somentsuyu, that look almost identical and will not work as well.

This is a fucking crime against omlettes.

I mean really what the fuck is that. "Canned mushrooms are best" wtf? Papangus.

My dinner tonight:

http://i.imgur.com/9Ln7VvS.jpg?1">
Sausages, one of the first things I learned to cook that wasn't breakfast. Apple chicken sausages, in this case, with onions and mushrooms. The red color comes from paprika. Dijon mustard on the side.

That's a spinach and pickled beet salad tossed with ranch and black pepper.

Forever how do you make your sausages? something I really struggle with, along with rice tbh. Rice is fucking hard to cook perfectly

By Kidjr Go To Post

Forever how do you make your sausages? something I really struggle with, along with rice tbh. Rice is fucking hard to cook perfectly

Rice is like the easiest thing for me since I use a cooker. I used to rely on a barebones Panasonic, which was fine, but now I've got a slick Zojirushi.

Sausages are easy if you remember two rules; give them some slashes on at least one side to let the pressure escape during cooking, and cover the damn pan or pot. Only by covering it and letting it sit (use medium heat) will you cook it all the way through without burning the outside.

I throw in onions and mushrooms with the sausages to let them all cook together. It works well.

By Forever Go To Post

Rice is like the easiest thing for me since I use a cooker. I used to rely on a barebones Panasonic, which was fine, but now I've got a slick Zojirushi.

Sausages are easy if you remember two rules; give them some slashes on at least one side to let the pressure escape during cooking, and cover the damn pan or pot. Only by covering it and letting it sit (use medium heat) will you cook it all the way through without burning the outside.

I throw in onions and mushrooms with the sausages to let them all cook together. It works well.

I'm going to sound like douche lol not my intention!  

But I thought you made your sausages from scratch lol. 

By Kidjr Go To Post

I'm going to sound like douche lol not my intention!  

But I thought you made your sausages from scratch lol. 

lol no bruh, I have an uncle who does that but I don't have the equipment or the patience. I cook for convenience first and foremost, not as a hobby.

When you say 45 min or less, I assume you mean you are actively doing stuff for 45 minutes?  Because a baked potato takes 1 hour in the oven.  Roasted chicken 2 hours.  I mean, these things have relatively small prep times but must take time to cook.  Some soups take time, too.

On Weeknights I try to keep my prep down to 30 min or less and cooking time low as well.  Weekends I'll cook much longer, especially if it provides leftovers for the week.

I'm very simple on weekdays because I try to either play basketball or run after I get home, leaving little time to cook and clean.  

Here is something that takes a lot more work.  I only do this if I'm hosting at least 3 other people cuz it ain't worth the work for just myself.  It's actually simple, I just hate chopping so much.

http://i.imgur.com/0LAbaRe.jpg"> Stuffed Zucchini (vegetarian).  From zucchinis I grew myself.  Stuffed with crimini muchrooms, onion, tomatoes, bread crumbs, parsely and basil (also grown by me), parm cheese.  Really good.

Here is a whole roasted chicken:

http://i.imgur.com/fGTajMe.jpg">

This recipe is atually easy.  Once cleaned, take 2 Tablespoon of soft butter, 1 large clove of garlic minced, and fresh thyme, pepper, salt (unless you buy a kosher/brined chicken which has salt already) and paprika and mix it up.  Then rub the whole chicken and also rub under the skin around the breast.  As always, you can add any spices you desire.  This is just my base to be expanded on depending on mood.

Cook at 375 for 1 hour covered, baste (you can also baste at 40 min).  350 covered 20 min, baste.  300 uncovered, baste.  275 so min, baste.  If it's a smaller chicken you might only cook for 1:40 instead of 2 hours so chop 20 min off the beginning temp.

I need to take more pictures of food I make.  I really don't.  The two above are years old, heh.

edit:  don't forget to tie the chicken.

Also, I should say, everything looks tasty, Brooklyn.  

I love salmon.  It's just so easy and quick to make.

By Mamba Go To Post

When you say 45 min or less, I assume you mean you are actively doing stuff for 45 minutes?  Because a baked potato takes 1 hour in the oven.  Roasted chicken 2 hours.  I mean, these things have relatively small prep times but must take time to cook.  Some soups take time, too.

I try to keep it down to 45 minutes total; everything I've posted so far can be done within that timeframe or less. I rarely cook potatoes since they're more work than rice, but when I do I cut them and fry them in a pan, which is tasty and much faster. I don't do whole roasted chicken myself (yours looks great though) since that's just more food than I generally need.

I keep my cooking time down just by making strategic decisions about what to cook and how to cook it. Watching Chopped on Food Network helps.

Really good looking zuccini and chicken breh, I assume you make broth from the bones? I'm thinking of doing steak tonight so I'll share when I get around to that.

By Forever Go To Post

I try to keep it down to 45 minutes total; everything I've posted so far can be done within that timeframe or less. I rarely cook potatoes since they're more work than rice, but when I do I cut them and fry them in a pan, which is tasty and much faster. I don't do roasted chicken myself (yours looks great though) since that's just more food than I generally need.

I keep my cooking time down just by making strategic decisions about what to cook and how to cook it. Watching Chopped on Food Network helps.

Really good looking zuccini and chicken breh, I assume you make broth from the bones? I'm thinking of doing steak tonight so I'll share when I get around to that.

If I make the chicken, I make the it for me and my girl on the weekend, then eat the leftovers during the week (usually 2 days worth).  Or I'll make it if we're hosting dinner for friends.  I never make it just for myself.

I actually make chicken broth from actual meat more than the bones because I like to then take the chicken and make chicken salad with it so I don't save the bones...which I should but I don't.

I love potatoes too much to give them up. I probably cook them a dozen different ways.  I can't stick to rice all week...or any specific side dish.  I very much need variety in my sides.  So over 6 days (since I usually eat out once a week), I'll have 2-3 days of potatoes, 1-2 days of rice, and 2-3 days of veggies (sometimes I do add veggies to rice or potatoes as well).  

Speaking of zucchini, I recently made zucchini chips for the first time.  Super easy and quick.  Slice em a 1/4 inch think, dip in milk and then breadcrumbs (preferably panko).  Put on a rack in oven for 20 min at 400 (I think, I can't remember).  Easy peasy.  

Bone broth is the best, even Kobe vouches for it, you should definitely consider just throwing the carcass in a pot with some vegetables after you're done with the meat.

For me I count vegetables and carbs as separate elements, and I ususally have both at every dinner. I vary my vegetables but I just love rice by nature, I can inhale that shit every day and be happy, which is convenient. When I make fried rice I actually dice potatoes and throw them in there too, so there is that.

Your zucchini chips recipe sounds interesting, I'll look into that. Problem is I don't have access to a proper oven right now but I might be able to do it in a toaster. You also reminded me I need to get some panko, I keep wanting to make crusted chicken tenders and keep forgetting the crumbs.

oh wow walmart sells whole chickens pre seasoned in a bag. all i gotta do is put it in the oven fore 2 hours. not bad. 

You all got any go to recipes for calamari? Feeling creative and want to step my seafood game up.

By EldritchTrapStar Go To Post You all got any go to recipes for calamari? Feeling creative and want to step my seafood game up.

If you're feeling adventurous try this, it's very simple and one of my favorites.

By Forever Go To Post

Bone broth is the best, http://espn.go.com/nba/story/_/id/12168515/bone-broth-soup-helping-los-angeles-lakers-kobe-bryant" target="_blank">even Kobe vouches for it, you should definitely consider just throwing the carcass in a pot with some vegetables after you're done with the meat.

For me I count vegetables and carbs as separate elements, and I ususally have both at every dinner. I vary my vegetables but I just love rice by nature, I can inhale that shit every day and be happy, which is convenient. When I make fried rice I actually dice potatoes and throw them in there too, so there is that.

Your zucchini chips recipe sounds interesting, I'll look into that. Problem is I don't have access to a proper oven right now but I might be able to do it in a toaster. You also reminded me I need to get some panko, I keep wanting to make crusted chicken tenders and keep forgetting the crumbs.

well, I have a salad at almost every dinner (not as a side, beofre the main dish) unless I'm doing something like stir fry or having soup (unless it's just a soup and salad night) so I always have veggies.  Just not always cooked veggies.

By psychintellect Go To Post oh wow walmart sells whole chickens pre seasoned in a bag. all i gotta do is put it in the oven fore 2 hours. not bad. 

I'd be afraid of the salt content.  Grocery store chicken tends to be too salty, and I like salt, for my taste.  Costco's is notororiously salty for some reason.  Then again, Los Angeles has Zancou Chicken so I'm spoiled in that regard.  I've never tried a pre-seasoned chicken to roast, however.  

BTW psych, baking chicken thighs is like the easiest thing ever.  Buy them, season however you want, put in pyrex at 400 for 40 min to an hour (cooking spray on pan), cook.   For a nice twist, dip them in flour, then beaten eggs, then bread crumbs and viola, baked fried chicken (season as before, too).  Healthier than fried chicken and tasty.

I wish I took a picture of my cranberry chicken.  Have to look if it's on my laptop at home.

Regarding Calamari, nope.  Never tried to cook it.  Only eat it when out.  Love it, though.

Brooklyn said he's making steak.  If it's like a 1+inch ribeye or similar, here's what I do.  I heat my cast iron up in the oven to 500.  I salt the steak a lot with kosher salt, then add pepper and some canola oil on it.  Then I sear it on high in the cast iron on the stove top for 30-45 sec each side.  I throw some butter in there and spoon it as well as a sprig of rosemary for aromatics.  Toss everything in oven for 2-3 minutes per side for medium-rare.  1 min more per side for a level above (for heathens).  That's it.  I am plan with my steaks.  Salt and pepper is all I really need (though occasionally I'll make thyme butter and use that).  

I don't cook calamari (or anything fried) because i can't justify having that much oil in a fryer. And not using a fryer just sort of sucks for any real frying.

By Mamba Go To Post

Brooklyn said he's making steak.  If it's like a 1+inch ribeye or similar, here's what I do.  I heat my cast iron up in the oven to 500.  I salt the steak a lot with kosher salt, then add pepper and some canola oil on it.  Then I sear it on high in the cast iron on the stove top for 30-45 sec each side.  I throw some butter in there and spoon it as well as a sprig of rosemary for aromatics.  Toss everything in oven for 2-3 minutes per side for medium-rare.  1 min more per side for a level above (for heathens).  That's it.  I am plan with my steaks.  Salt and pepper is all I really need (though occasionally I'll make thyme butter and use that).  

Here's how I do mine. It's just as easy as salt and pepper, but to me it has a lot more flavor. You should all try it once and see for yourselves.

Steak is serious buisness so I documented every step.

http://i.imgur.com/WG8H3rx.jpg"> That's soy sauce with some teriyaki. Soy sauce is the base since it basically replaces salt, teriyaki gives it a subtle sweetness that works really well when cooked in butter, caramelizing the meat. You can also do this with just soy sauce alone, or replace the teriyaki with worchestershire sauce, which can actually be even better. A fat clove of garlic is a must in every case.

http://i.imgur.com/sMHDr7W.jpg"> Marinade and crust that bitch with black pepper.

http://i.imgur.com/9KOP6y3.jpg"> Butter. The pan is ceramic.

http://i.imgur.com/cYgWlSe.jpg"> Optional: If you cook some mushrooms and onions with the steak, in the juices, they'll absorb all kinds of flavors.

http://i.imgur.com/TW7ZYmC.jpg"> YES.

By Mamba Go To Post

BTW psych, baking chicken thighs is like the easiest thing ever.  Buy them, season however you want, put in pyrex at 400 for 40 min to an hour (cooking spray on pan), cook.   For a nice twist, dip them in flour, then beaten eggs, then bread crumbs and viola, baked fried chicken (season as before, too).  Healthier than fried chicken and tasty.

:O

don't buy preseasoned bag chickens from walmart guys

By Forever Go To Post

Here's how I do mine. It's just as easy as salt and pepper, but to me it has a lot more flavor. You should all try it once and see for yourselves.

Steak is serious buisnThat's soy sauce with some teriyaki. Soy sauce is the base since it basically replaces salt, teriyaki gives it a subtle sweetness that works really well when cooked in butter, caramelizing the meat. 

Terriyaki Sauce IS soysauce (with mirin and brown sugar, but it's 2/3's soy sauce) so there's no real reason to add soy. Well, thre shouldn't, but using a store bought it could be overly sweet.

You should be caramelising the sugars in the steak, not the sugars in the marinade.  Which is why using a marinade that has raw sugar in it is usually a bad idea, most sguar based marinades will burn before you can caramelise the ones in the steak.

Your pan looks no where near hot enough for when you put a steak that big in, there's no real crust there, no real caramelisation. 

When you do steak, the pan should be smoking hot, so when you drop that steak in, the natural sugars in the steak get caramelised. Thats what you're going for with steak, getting all of that beautiful beef flavour caramelised and sweet, all of that marbling warmed up so its nice and moist and you're not biting into white fat, and all of the aging and beautiful centre nice and savoury.

If you like your steak as rare as it appears, you could literally do it in ~ 90seconds a side, get a great crust, and really get those flavors going.

By giririsss Go To Post

Terriyaki Sauce IS soysauce (with mirin and brown sugar, but it's 2/3's soy sauce) so there's no real reason to add soy. Well, thre shouldn't, but using a store bought it could be overly sweet.

You should be caramelising the sugars in the steak, not the sugars in the marinade.  Which is why using a marinade that has raw sugar in it is usually a bad idea, most sguar based marinades will burn before you can caramelise the ones in the steak.

Your pan looks no where near hot enough for when you put a steak that big in, there's no real crust there, no real caramelisation. 

When you do steak, the pan should be smoking hot, so when you drop that steak in, the natural sugars in the steak get caramelised. Thats what you're going for with steak, getting all of that beautiful beef flavour caramelised and sweet, all of that marbling warmed up so its nice and moist and you're not biting into white fat, and all of the aging and beautiful centre nice and savoury.

If you like your steak as rare as it appears, you could literally do it in ~ 90seconds a side, get a great crust, and really get those flavors going.

Thx for the advice.

I am aware of what teriyaki is and how to make it from scratch but most of it should be pure soy; it's just not salty enough otherwise on a thick steak. (Soy alone is actually what I was raised on but I got bored of it). I prefer Worchestershire sauce but I don't have any right now.

I actually only recently started using a pan for my steaks; previously I broiled them at 550 but as I mentioned I don't have access to an oven right now. I experimented with doing it black and blue at high heat but parts of it ended up kind of chewy.

Simple Beef Stir Fry Over Rice

http://i.imgur.com/EUMBzrr.jpg">
We all know what goes into a stir fry (anything) so I'll share my seasonings: Garlic, pepper, soy sauce, dijon mustard, tobasco sauce, red wine. I refined that combination after dozens of iterations throughout college. It's really good. The spinach you see there goes last, after the stove is off, so that the residual heat can wilt it.

By Forever Go To Post

Thx for the advice.

I am aware of what teriyaki is and how to make it from scratch but most of it should be pure soy; it's just not salty enough otherwise on a thick steak. (Soy alone is actually what I was raised on but I got bored of it). I prefer Worchestershire sauce but I don't have any right now.

I actually only recently started using a pan for my steaks; previously I broiled them at 550 but as I mentioned I don't have access to an oven right now. I experimented with doing it black and blue at high heat but parts of it ended up kind of chewy.

I wouldn't substitute soy for salt, though.  Just put the teriyaki on if you want (though I agree with giri here) and still kosher salt the steak.  Salting steak is very important to cooking steak, not just the flavor of it.  Do it 40 min prior to cooking.  see:  http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

Also, buy a cast iron.  It it 100% worth it.  You can cook a shit ton in it, not just steaks.  Makes better burgers, chicken breasts, and more.  You don't have to put it in the oven, it just takes more work on the stove.  

Seeing a steak with white rice seems so weird to me, heh.  I'm very steak & potatoes oriented.  Had some great baked potatoes this past weekend.  mmm.

That stir fry looks good.  I always add Bok Choy and water chestnuts to mine.  love those so much.  Stir Fry should be a staple everyone can cook.  It's so easy.

Poached Salmon and sauteed onions paired with a Dr. Loosen Riesling.

Poached with butter, garlic, shallots, thyme and lemon.

bringing this a bit back!

Cast Iron Rib Eye, cooked to a perfect medium rare (butter, s+p, and thyme.rosemary aromatics). Side of French Fries, homemade of course.

Chicken Breast Stuffed with Feta + Spinach + Garlic. Side of roasted broccoli and brussell sprouts.

Couple things I made the past couple weeks. Finally grabbed the photos off my phone.

Whatever rib eye is, it looks good. Are you a chef, Mamba?

Fuck yeah Eggs Benedict baybeeeeeeeee.

By psychintellect Go To PostWhatever rib eye is, it looks good. Are you a chef, Mamba?

Not at all. Just someone who learned to cook a bit in his teens and hated eating out a lot. most of the things I make are very easy to do because I'm short on time. Not at all complicated, just takes a little work.

Ribeye is just a steak. It's my favorite cut (though sometimes I want a good porterhouse). Ribeye is marbled well so it has the best flavor IMHO.

To cook it, this is what I do...it's super simple! First I put a bunch of kosher salt on the steak at least 40 minutes before I cook it. Then before I cook it, I put pepper on both sides and rub a little canola oil. I take my cast iron pan (totally worth it!) and put it in the oven and pre-heat it to 500 degrees. When the oven hits 500, take it out, toss the pan on the stovet op at high, put the steak for 30-45 seconds with a glob of butter (spooning melted butter on top). Flip, another 30-45 seconds, spoon butter, but throw a few springs of thyme and rosemary for aromatics (not necessary, though). After that, I put it directly into the 500 degree oven for 2 minutes, flip, 2 minutes, take it out and let it rest on a plate for 5-10 minutes with a piece of foil tented on top. Add 1 minute per side to go to medium, 2 min for med well, etc...give or take depending on thickness (this is for 1 inch).

That chicken was my first attempt at it. I just sauteed some chopped garlic, spinach, and feta cheese in a pan (threw in salt and pepper). Then I butterflied the chicken, spooned the stuff into the chicken, and closed it with toothpicks. I seasoned the outside of the chicken with S+P, granulated garlic and some thyme powder (forgot to bring my fresh thyme and rosemary over to my girl's). You can season however you like. Sauteed chicken for roughly 5 min per side on the pan (after the flip I covered the pan) and done.

Roasted veggies are the easiest! Clean/slice the brussel sprouts of course. You can use cauliflower and asperagas too.

Just take a bowl, thrown in garlic powder (or freshly minced), salt, pepper, chili flakes (or any type of spicy spice like cayenne), Add in olive oil, mix. brush onto the veggies. Pop in over for 20 min at 400. Done.

For an added flavor, at 15 min, pull out and sprinkle with parmesan cheese. But if you do, don't add salt in the earlier mixture (salt will overpower).

I have converted so many people to brussel sprouts by roasting them. People usually hate them. they're so easy to make!

I have never made eggs benedict because until recently I didn't like Hollandaise and only once tried to poach them (surprisingly, I didn't fail). Now I know what to make for breakfast on a special occasion!