I grew the fuck up and you should too 8-)
Cooking shark tonight. Any tips? Will post pics of success/failure
Cooking shark tonight. Any tips? Will post pics of success/failure
I grew the fuck up and you should too 8-)
Cooking shark tonight. Any tips? Will post pics of success/failure
Fillet of shark?
Or shark fins?
Fillets are much like most fish from what I know/have had.
Try to keep moist. Don't over cook. Over cooked fish sux.
Wasn't this supposed to be your OT, giri :P?Yeah. And i've got stuff planned. Just need the time to do it.
And to not be drunk during that time instead of doing it.
Simple chicken soup
1. buy a rotisserie chicken from safeway or wherever
2. take the meat off the bones and set it aside
3. put the carcass in a stock pot with whatever older vegetable parts you have left in addition to half an onion, 3 garlic gloves, peppercorns, salt, bay leaves, and red pepper flakes then cover with water, simmer for a few hours
4. strain all of the materials out of your stock and put aside
5. heat 1 tablespoon of olive oil in your pot until it's shimmering, add chopped garlic, carrots, onion and celery then sautee for about 5 minutes
6. add your stock and let the mixture simmer for 15-20 minutes, then squeeze half a lemon's juice in as you turn off the heat
to serve, place a few pieces of chicken in the bottom of the bowl and cover it with your broth. chop up some fresh chives and parsley then add those and maybe some salt to taste
1. buy a rotisserie chicken from safeway or wherever
2. take the meat off the bones and set it aside
3. put the carcass in a stock pot with whatever older vegetable parts you have left in addition to half an onion, 3 garlic gloves, peppercorns, salt, bay leaves, and red pepper flakes then cover with water, simmer for a few hours
4. strain all of the materials out of your stock and put aside
5. heat 1 tablespoon of olive oil in your pot until it's shimmering, add chopped garlic, carrots, onion and celery then sautee for about 5 minutes
6. add your stock and let the mixture simmer for 15-20 minutes, then squeeze half a lemon's juice in as you turn off the heat
to serve, place a few pieces of chicken in the bottom of the bowl and cover it with your broth. chop up some fresh chives and parsley then add those and maybe some salt to taste
Simple chicken soup
1. buy a rotisserie chicken from safeway or wherever
2. take the meat off the bones and set it aside
3. put the carcass in a stock pot with whatever older vegetable parts you have left in addition to half an onion, 3 garlic gloves, peppercorns, salt, bay leaves, and red pepper flakes then cover with water, simmer for a few hours
4. strain all of the materials out of your stock and put aside
5. heat 1 tablespoon of olive oil in your pot until it's shimmering, add chopped garlic, carrots, onion and celery then sautee for about 5 minutes
6. add your stock and let the mixture simmer for 15-20 minutes, then squeeze half a lemon's juice in as you turn off the heat
to serve, place a few pieces of chicken in the bottom of the bowl and cover it with your broth. chop up some fresh chives and parsley then add those and maybe some salt to taste
I make mine differently, but as far as vegetables go, add parsnip to the carrots/onion/celery as it adds to it.
Ive got the best recipe for ibstant coffe.
1 spoon coffee
2 spoons creamer
2 spoons sugar
Best coffee ever
1 spoon coffee
2 spoons creamer
2 spoons sugar
Best coffee ever
I make mine differently, but as far as vegetables go, add parsnip to the carrots/onion/celery as it adds to it.https://www.youtube.com/watch?v=vwdynCHDGUE
Gonna subscribe to this thread, as I can only do a couple dishes.It isn't even about learning specific dishes, it's about techniques that you can use in many different applications.
I learned by trial and error, but I'm a pretty decent cook now.
Something like this book by Mark Bittman would get you off to a good start:
http://www.amazon.com/How-Cook-Everything-Basics-Food--/dp/0470528060/ref=sr_1_2?ie=UTF8&qid=1415394688&sr=8-2&keywords=learn+to+cook
Gonna subscribe to this thread, as I can only do a couple dishes.It isn't even about learning specific dishes, it's about techniques that you can use in many different applications.
I learned by trial and error, but I'm a pretty decent cook now.
Something like this book by Mark Bittman would get you off to a good start:
http://www.amazon.com/How-Cook-Everything-Basics-Food--/dp/0470528060/ref=sr_1_2?ie=UTF8&qid=1415394688&sr=8-2&keywords=learn+to+cook
Looks like a good book, but my problem is that I never learned how to really cook growing up and now that I'm still in training, it's often easier and quicker to buy something than to dedicate time to cooking. My schedule is still fairly irregular and I'm lucky if I get a full day off a week to decompress, catch up on sleep debt, etc., much less attempt to whip something up.
Plus I have no wife to cook for me either. ;_;
*punts Gondo*
Gonna subscribe to this thread, as I can only do a couple dishes.It isn't even about learning specific dishes, it's about techniques that you can use in many different applications.
I learned by trial and error, but I'm a pretty decent cook now.
Something like this book by Mark Bittman would get you off to a good start:
http://www.amazon.com/How-Cook-Everything-Basics-Food--/dp/0470528060/ref=sr_1_2?ie=UTF8&qid=1415394688&sr=8-2&keywords=learn+to+cook
I personally have found that more people learn by making dishes than "lessons" like that book.
It's why more people I know learnt with Jamie Oliver books. He gets a bad wrap and what not, but his books really do have a very easy learning curve. And most of the recipe's aren't complex. Most are super simple, but pack a fair bit of flavour. And once you do a few of them, you can easily branch out into other recipe's and chefs. The best part being, you're getting full edible meals out of it, not just a "lesson".
The hardest part for most novices is going out and learning where in your neighbourhood you can buy these ingredients. Or where they are in the shops that you go to even. A lot of people fight the urge to use a shopping list. Don't. I still use one to this day. But I use the Out Of Milk app instead of a paper list.
OOM is great for a few reasons, the shared lists ability is probably the best.
Gonna subscribe to this thread, as I can only do a couple dishes.It isn't even about learning specific dishes, it's about techniques that you can use in many different applications.
I learned by trial and error, but I'm a pretty decent cook now.
Something like this book by Mark Bittman would get you off to a good start:
http://www.amazon.com/How-Cook-Everything-Basics-Food--/dp/0470528060/ref=sr_1_2?ie=UTF8&qid=1415394688&sr=8-2&keywords=learn+to+cook
Looks like a good book, but my problem is that I never learned how to really cook growing up and now that I'm still in training, it's often easier and quicker to buy something than to dedicate time to cooking. My schedule is still fairly irregular and I'm lucky if I get a full day off a week to decompress, catch up on sleep debt, etc., much less attempt to whip something up.
Plus I have no wife to cook for me either. ;_;
*punts Gondo*
Sometimes spend some of your free time making big dishes that last days.
For example, make a whole roasted chicken. If you're alone, this will last you days and you can eat it cold or warm, however you desire. This saved you time and really only takes 2.5 hours to prep and cook (and you can do household chores while it cooks since it's 2 hours in the oven). When you want to make chicken, always make more than 1 days worth if it's not in the frying pans.
Do a whole pork loin, a tri-tip, soups, pastas, etc. Spend a little extra time one day and find yourself with a lot more time as a result the rest of the week. I don't cook a full meal every day because then I wouldn't be able to run/play basketball so I usually just make bigger portions of whatever I'm making and eat the leftovers.
And for quick meals, something like sauteeing a chicken breast will take less time than going to buy fast food. You can even grab some hamburger patties at the store and you'll find your burgers on a cast-iron >>>> fast food by a mile.
Ugh, need to upload / put my recipe's up for people like adam.
A lot of what i cook is cooking for a week.
This week was a big ass stir fry that i'll eat as my main meal for 5 days. Brekfast is cereal (not american sugar style), and dinner is fruit & yoghurt.
I'm only cooking for an hour once every 5 days or so. And the meals re-heat in about 2 minutes in the microwave.
I rarely ever cook single portions. Way too time consuming. Cept for something like steak.
A lot of what i cook is cooking for a week.
This week was a big ass stir fry that i'll eat as my main meal for 5 days. Brekfast is cereal (not american sugar style), and dinner is fruit & yoghurt.
I'm only cooking for an hour once every 5 days or so. And the meals re-heat in about 2 minutes in the microwave.
I rarely ever cook single portions. Way too time consuming. Cept for something like steak.
I grew the fuck up and you should too 8-)Shame on you for supporting the slaughter of Sharks for no good reason.
Cooking shark tonight. Any tips? Will post pics of success/failure
Depends what sharks.I grew the fuck up and you should too 8-)Shame on you for supporting the slaughter of Sharks for no good reason.
Cooking shark tonight. Any tips? Will post pics of success/failure
There's numerous species that aren't endangered.
would've taken pics but by the time the food was done beer was going around and everything just kinda blurred out
it was a fillet, btw. the thing is, it cooked REALLY slow for fish but it was great. wish i knew how to soup :/
it was a fillet, btw. the thing is, it cooked REALLY slow for fish but it was great. wish i knew how to soup :/
I've found that having a good kitchen space with some quality tools make learning to cook infinitely easier.
Get a good chefs knife, a stock pot, a roasting pan, a cast iron pan, and a stainless steel frying pan and you're half way there.
Comfort macncheese (don't eat this if you're dieting)
Optional: fry or bake some high quality bacon until it's crunchy and set aside
1. Chop half an onion and 2 clove garlic and sautée in 2 tablespoons of butter until transparent
2. Put 1lb pasta in a pot and bring to a boil then cook until pre-al dente, drain, set aside
3. Add 2 tablespoons flour to onion and whisk in, cook for 30-60 seconds while whisking
4. Add 2 cups whole milk and whisk for another minute or so, bring that to a simmer and add mustard powder, pepper, red pepper flakes, ground coriander, and oregano, then stir in 10-12oz sharp cheddar cheese
5. Set oven to 400 and begin to temper one egg into the mixture (look up how to temper)
6. Cut the heat and stir in your pasta (with bacon if you prefer), then transfer mixture to a roasting pan with parchment paper covering the bottom
7. Cover with bread crumbs and bake until golden brown
I probably forgot a spice or something but that Mac will do you right
Get a good chefs knife, a stock pot, a roasting pan, a cast iron pan, and a stainless steel frying pan and you're half way there.
Comfort macncheese (don't eat this if you're dieting)
Optional: fry or bake some high quality bacon until it's crunchy and set aside
1. Chop half an onion and 2 clove garlic and sautée in 2 tablespoons of butter until transparent
2. Put 1lb pasta in a pot and bring to a boil then cook until pre-al dente, drain, set aside
3. Add 2 tablespoons flour to onion and whisk in, cook for 30-60 seconds while whisking
4. Add 2 cups whole milk and whisk for another minute or so, bring that to a simmer and add mustard powder, pepper, red pepper flakes, ground coriander, and oregano, then stir in 10-12oz sharp cheddar cheese
5. Set oven to 400 and begin to temper one egg into the mixture (look up how to temper)
6. Cut the heat and stir in your pasta (with bacon if you prefer), then transfer mixture to a roasting pan with parchment paper covering the bottom
7. Cover with bread crumbs and bake until golden brown
I probably forgot a spice or something but that Mac will do you right
Its summer in AU, so i've been eating lots of salads. I also love my spicy food hot. Like, korean hot. So where i use 3 tbsp of gohcujang you may only want to use 1 & 1/2.
Korean Chilli Chicken with salad of Baby Spinach, Grilled peaches, radish & celery.
Chilli Chicken
500g of chicken thighs or tenderloin (breast won't work), cut to bite size pieces (1 - 2inches)
3tbsp of Gochujang (Korean Chilli Paste)
2 cloves minced garlic
1tbsp of grated ginger
2tbsp soy
2tbsp Mirin
1tbsp sessame oil
1tbsp honey
1tbsp sugar
This basically makes a marinade / sauce for the chicken. If you can, leave the chicken in it over night. If not, don't worry, just 30minutes will be fine. The sauce packs a punch anyway.
To cook, get a frying pan to a medium heat. You don't want it so hot that the sauce will burn in the pan. The sugar and honey will cause the sauce to burn quickly if your pan is too hot. Then, cook for about 5 minutes. I usually do it in 2 batches.
Salad
3 peaches
4 stalks of celery
5 radish
bunch of baby spinach
Make sure to wash the celery and radish. They always needs to be rinsed off again. Then, slice thinly.
To grill the peaches: Quarter the peach, then with a bit of oil in the bottom of the pan (any oil, doesn't have to be high quality extra virgin) over a medium-high heat (hotter than you would for the chicken above). put the peaches flesh side down. Do about half the peaches at a time, and usually by the time you're done putting the peaches in, the first piece you put in should be ready to be turned. They're only going to take about 3 minutes in total in the pan. about 40seconds - 1 minute a side.
Pile the Spinach on the plate, put the cooked peaches around. some radish, some celery, and top with the chicken. Finish with Sesame seeds if you like.
The grilled peaches will be sweet and tone down some of the heat in the chicken, the chicken spicy with plenty of sauce, the radish and celery will add a good bit of crunch and freshness.
Korean Chilli Chicken with salad of Baby Spinach, Grilled peaches, radish & celery.
Chilli Chicken
500g of chicken thighs or tenderloin (breast won't work), cut to bite size pieces (1 - 2inches)
3tbsp of Gochujang (Korean Chilli Paste)
2 cloves minced garlic
1tbsp of grated ginger
2tbsp soy
2tbsp Mirin
1tbsp sessame oil
1tbsp honey
1tbsp sugar
This basically makes a marinade / sauce for the chicken. If you can, leave the chicken in it over night. If not, don't worry, just 30minutes will be fine. The sauce packs a punch anyway.
To cook, get a frying pan to a medium heat. You don't want it so hot that the sauce will burn in the pan. The sugar and honey will cause the sauce to burn quickly if your pan is too hot. Then, cook for about 5 minutes. I usually do it in 2 batches.
Salad
3 peaches
4 stalks of celery
5 radish
bunch of baby spinach
Make sure to wash the celery and radish. They always needs to be rinsed off again. Then, slice thinly.
To grill the peaches: Quarter the peach, then with a bit of oil in the bottom of the pan (any oil, doesn't have to be high quality extra virgin) over a medium-high heat (hotter than you would for the chicken above). put the peaches flesh side down. Do about half the peaches at a time, and usually by the time you're done putting the peaches in, the first piece you put in should be ready to be turned. They're only going to take about 3 minutes in total in the pan. about 40seconds - 1 minute a side.
Pile the Spinach on the plate, put the cooked peaches around. some radish, some celery, and top with the chicken. Finish with Sesame seeds if you like.
The grilled peaches will be sweet and tone down some of the heat in the chicken, the chicken spicy with plenty of sauce, the radish and celery will add a good bit of crunch and freshness.
Literally tasted Salami for the first time today....wow. bought some,put some cheese on it and made a sandwich. tastes really good guys. I recommend salami.
By psychintellectLiterally tasted Salami for the first time today….wow. bought some,put some cheese on it and made a sandwich. tastes really good guys. I recommend salami.Good cured meat is one of gods gifts.
Salami for the first time? I grew up on the stuff. I've probably tried at least 50 kinds! Salami is just awesome. you need to branch out dude!
Anyway for V-Day I'm making beef wellington for the first time ever. Individual ones. Just finished the prep. Usually not nervous about cooking but I've never worked with Puff pastry before so hopefully it turns out okay.
Anyway for V-Day I'm making beef wellington for the first time ever. Individual ones. Just finished the prep. Usually not nervous about cooking but I've never worked with Puff pastry before so hopefully it turns out okay.
By MambaSalami for the first time? I grew up on the stuff. I've probably tried at least 50 kinds! Salami is just awesome. you need to branch out dude!Theres more than one kind of salami?
Anyway for V-Day I'm making beef wellington for the first time ever. Individual ones. Just finished the prep. Usually not nervous about cooking but I've never worked with Puff pastry before so hopefully it turns out okay.
Might branch out and try lasagna tomorrow. I May pick up a frozen tray at the supermarket and see how that goes.
Dude. Get lasagna from an Italian restaurant not frozen.
And there are tons of salami. I love Hungarian Telli. It's my go to. You need to try others. I love eating it with just mustard sometimes though a great sandwich is king.
And there are tons of salami. I love Hungarian Telli. It's my go to. You need to try others. I love eating it with just mustard sometimes though a great sandwich is king.
By MambaDude. Get lasagna from an Italian restaurant not frozen.Is it really a big difference? I mean, I eat frozen pizza all the time.
And there are tons of salami. I love Hungarian Telli. It's my go to. You need to try others. I love eating it with just mustard sometimes though a great sandwich is king.
Hell, I think the only reason I even recognized that salami existed was because of television.
By psychintellectBy MambaDude. Get lasagna from an Italian restaurant not frozen.Is it really a big difference? I mean, I eat frozen pizza all the time.
And there are tons of salami. I love Hungarian Telli. It's my go to. You need to try others. I love eating it with just mustard sometimes though a great sandwich is king.
Hell, I think the only reason I even recognized that salami existed was because of television.
Frozen pizza is trash. Have your never had a good pizza. This thread is making me sad now.
By Mambadoes papa johns,little caesers or dominos count?By psychintellectBy MambaDude. Get lasagna from an Italian restaurant not frozen.Is it really a big difference? I mean, I eat frozen pizza all the time.
And there are tons of salami. I love Hungarian Telli. It's my go to. You need to try others. I love eating it with just mustard sometimes though a great sandwich is king.
Hell, I think the only reason I even recognized that salami existed was because of television.
Frozen pizza is trash. Have your never had a good pizza. This thread is making me sad now.
I had a real passion for cooking, and if you guys would like to learn how to do a much better job in the kitchen pick up a book called "Professional cooking for canadian chefs" online
of course I still most of have the recipes when I was studying to be a chef in college.
one & two
This is probably your entry to world of gourmet.
Great for learners, takes about 2 1/2 hours to make each recipe if you are any good.
of course I still most of have the recipes when I was studying to be a chef in college.
one & two
This is probably your entry to world of gourmet.
Great for learners, takes about 2 1/2 hours to make each recipe if you are any good.
By Face it Tiger..I had a real passion for cooking, and if you guys would like to learn how to do a much better job in the kitchen pick up a book called "Professional cooking for canadian chefs" online
of course I still most of have the recipes when I was studying to be a chef in college.
one & two
This is probably your entry to world of gourmet.
Great for learners, takes about 2 1/2 hours to make each recipe if you are any good.
Thanks for the resource. I'm not a great cook but if given directions and if I have the proper equipment, I can usually make the dish lol. Make take me a few tries though to get it completely right since I'm not so good with subbing things or knowing what to do if the directions don't mention it haha.
By Nelo Iceit takes everyone a few goes to get most stuff right. never feel bad.By Face it Tiger..I had a real passion for cooking, and if you guys would like to learn how to do a much better job in the kitchen pick up a book called "Professional cooking for canadian chefs" online
of course I still most of have the recipes when I was studying to be a chef in college.
one & two
This is probably your entry to world of gourmet.
Great for learners, takes about 2 1/2 hours to make each recipe if you are any good.
Thanks for the resource. I'm not a great cook but if given directions and if I have the proper equipment, I can usually make the dish lol. Make take me a few tries though to get it completely right since I'm not so good with subbing things or knowing what to do if the directions don't mention it haha.
By giririsssBy Nelo Iceit takes everyone a few goes to get most stuff right. never feel bad.By Face it Tiger..I had a real passion for cooking, and if you guys would like to learn how to do a much better job in the kitchen pick up a book called "Professional cooking for canadian chefs" online
of course I still most of have the recipes when I was studying to be a chef in college.
one & two
This is probably your entry to world of gourmet.
Great for learners, takes about 2 1/2 hours to make each recipe if you are any good.
Thanks for the resource. I'm not a great cook but if given directions and if I have the proper equipment, I can usually make the dish lol. Make take me a few tries though to get it completely right since I'm not so good with subbing things or knowing what to do if the directions don't mention it haha.
Yeah took me a few goes to get my first ever recipe right but it was a greet feeling. I basically started not knowing how to use a single thing in the kitchen besides the microwave or toaster. Now I can probably cook most anything if again you give me directions and if I have the proper equipment lying around. It also makes me wonder why so many people can't cook. Should be a necessary skill for any adult imo. Basically if you can read and follow directions, congrats you can cook lol.
By giririsssIts summer in AU, so i've been eating lots of salads. I also love my spicy food hot. Like, korean hot. So where i use 3 tbsp of gohcujang you may only want to use 1 & 1/2.I'm making this tomorrow.
Korean Chilli Chicken with salad of Baby Spinach, Grilled peaches, radish & celery.
Chilli Chicken
500g of chicken thighs or tenderloin (breast won't work), cut to bite size pieces (1 - 2inches)
3tbsp of Gochujang (Korean Chilli Paste)
2 cloves minced garlic
1tbsp of grated ginger
2tbsp soy
2tbsp Mirin
1tbsp sessame oil
1tbsp honey
1tbsp sugar
This basically makes a marinade / sauce for the chicken. If you can, leave the chicken in it over night. If not, don't worry, just 30minutes will be fine. The sauce packs a punch anyway.
To cook, get a frying pan to a medium heat. You don't want it so hot that the sauce will burn in the pan. The sugar and honey will cause the sauce to burn quickly if your pan is too hot. Then, cook for about 5 minutes. I usually do it in 2 batches.
Salad
3 peaches
4 stalks of celery
5 radish
bunch of baby spinach
Make sure to wash the celery and radish. They always needs to be rinsed off again. Then, slice thinly.
To grill the peaches: Quarter the peach, then with a bit of oil in the bottom of the pan (any oil, doesn't have to be high quality extra virgin) over a medium-high heat (hotter than you would for the chicken above). put the peaches flesh side down. Do about half the peaches at a time, and usually by the time you're done putting the peaches in, the first piece you put in should be ready to be turned. They're only going to take about 3 minutes in total in the pan. about 40seconds - 1 minute a side.
Pile the Spinach on the plate, put the cooked peaches around. some radish, some celery, and top with the chicken. Finish with Sesame seeds if you like.
The grilled peaches will be sweet and tone down some of the heat in the chicken, the chicken spicy with plenty of sauce, the radish and celery will add a good bit of crunch and freshness.
So my Valentine's dinner was a massive success. I am quite proud of myself.
I started with a seared scallop salad (red wine vinegar dressing).
Just a few tiny scallops since the steak is quite a big meal.
Here I made the Beef Wellington with Potatoes Au Gratin and Baked Parmesan Asparagus. Meat was cooked to perfection and just everything couldn't have come out better.
Even got a heart and flower design with the leftover puff pastry to work!
I forgot to take a pic with the red wine shallot sauce I made too, but oh well.
If you're wondering, I used a mushroom duxelles and prosciutto di parma for the filling to wrap the steak. It's a bit of work but worth it for an elegant dish. Next time I'd prefer to make a whole beef tenderloin, however, as it's easier but for 2 people you can't do that.
She bought dessert.
Anyway, women love a man who can cook. So to those here that don't, learn. Trust me on this one. It's not as hard as you think. You're going to screw up in the beginning but you'll get the hang of it. You will also find yourself eating healthier, which is a bonus.
I started with a seared scallop salad (red wine vinegar dressing).
Just a few tiny scallops since the steak is quite a big meal.
Here I made the Beef Wellington with Potatoes Au Gratin and Baked Parmesan Asparagus. Meat was cooked to perfection and just everything couldn't have come out better.
Even got a heart and flower design with the leftover puff pastry to work!
I forgot to take a pic with the red wine shallot sauce I made too, but oh well.
If you're wondering, I used a mushroom duxelles and prosciutto di parma for the filling to wrap the steak. It's a bit of work but worth it for an elegant dish. Next time I'd prefer to make a whole beef tenderloin, however, as it's easier but for 2 people you can't do that.
She bought dessert.
Anyway, women love a man who can cook. So to those here that don't, learn. Trust me on this one. It's not as hard as you think. You're going to screw up in the beginning but you'll get the hang of it. You will also find yourself eating healthier, which is a bonus.
Impressive stuff, Mamba!
I made rack of lamb with a cherry port reduction for V-Day a couple of years ago. It was awesome even if I set off the smoke alarm. :)
I made rack of lamb with a cherry port reduction for V-Day a couple of years ago. It was awesome even if I set off the smoke alarm. :)
By KingGondoImpressive stuff, Mamba!
I made rack of lamb with a cherry port reduction for V-Day a couple of years ago. It was awesome even if I set off the smoke alarm. :)
Fuck smoke alarms. When I was in college, ours would be set off from toast. Not burnt toast, perfectly cooked toast. It got so annoying a roommate ripped it off and threw it out the window, lol.
Whenever I cook steak at my girl's, hers goes off. It's cuz her place has no good fan system.
Rack of lamb was my #2 choice. I'm gonna do that someday for sure!
By MambaIt's awesome and easy (just like most cuts of meat, simply don't over- or under-cook it).By KingGondoImpressive stuff, Mamba!
I made rack of lamb with a cherry port reduction for V-Day a couple of years ago. It was awesome even if I set off the smoke alarm. :)
Fuck smoke alarms. When I was in college, ours would be set off from toast. Not burnt toast, perfectly cooked toast. It got so annoying a roommate ripped it off and threw it out the window, lol.
Whenever I cook steak at my girl's, hers goes off. It's cuz her place has no good fan system.
Rack of lamb was my #2 choice. I'm gonna do that someday for sure!
Our downstairs smoke detector is connected to our home alarm, so the fire department gets called when it goes off. :( Need to figure out how to deactivate it so I can cook meat indoors more often.
Grilled lamb chops are one of my favorites too. Toss them with olive oil and roughly-chopped garlic and mint, then season with salt and pepper. Grill them over high heat until medium-rare.
Might be useful: http://www.chefsfeed.com/
im cooking this tonight.
i love indian curry
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=420972
i love indian curry
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=420972
Getting pretty sick of grilled chicken, soup, toast, and boxed pasta all the time. I think I need to branch out. Some of the recipes you guys posted look pretty do-able. Also just checked out Out of Milk, great app.
Just got an electric kettle. How have I gone so long without knowing about this? It hasp; to be 100x faster than my stove top. I can make coffee in like 2 mins now. Crazy.
Great broccoli recipe
http://www.tastebook.com/recipes/3993046-Lemonade-s-Broccoli-Ricotta-and-Champagne-Vinaigrette
I'm making this tonight
https://www.youtube.com/watch?v=HrtpoyY_rak
Previous meals
Thomas Keller French Laundry chicken
Wine and tomato braised chicken
Homemade split pea soup
I believe this was Copper River Salmon
Older steak
http://www.tastebook.com/recipes/3993046-Lemonade-s-Broccoli-Ricotta-and-Champagne-Vinaigrette
I'm making this tonight
https://www.youtube.com/watch?v=HrtpoyY_rak
Previous meals
Thomas Keller French Laundry chicken
Wine and tomato braised chicken
Homemade split pea soup
I believe this was Copper River Salmon
Older steak
guysguysJust correctly made scrambled eggs for the first time ever. So fluffy omg.
The key is to use butter onand LOW heat.
Man
The key is to use butter onand LOW heat.
Man
By psychintellectguysguysJust correctly made scrambled eggs for the first time ever. So fluffy omg.Now for the next step:
The key is to use butter onand LOW heat.
Man
http://www.food.com/recipe/sublime-scrambled-eggs-by-gordon-ramsay-423955
Prepare to have your mind blown.
Man, I need to get out of FootySlaent more. Will keep checking in for tasty foods.
Tonight: Chicken, leek and pancetta in a Tarragon cream sauce with mini roast potatoes and petit pois. 45 mins (+10-15prep) and easy as a very easy pie.
Tonight: Chicken, leek and pancetta in a Tarragon cream sauce with mini roast potatoes and petit pois. 45 mins (+10-15prep) and easy as a very easy pie.
By KingGondoBy psychintellectguysguysJust correctly made scrambled eggs for the first time ever. So fluffy omg.Now for the next step:
The key is to use butter onand LOW heat.
Man
http://www.food.com/recipe/sublime-scrambled-eggs-by-gordon-ramsay-423955
Prepare to have your mind blown.
Unless I'm lazy, I always make my eggs this way. Sooo good.
By KingGondoJust made these and they were great. I needed to mix up my breakfasts anyway.By psychintellectguysguysJust correctly made scrambled eggs for the first time ever. So fluffy omg.Now for the next step:
The key is to use butter onand LOW heat.
Man
http://www.food.com/recipe/sublime-scrambled-eggs-by-gordon-ramsay-423955
Prepare to have your mind blown.
By MurasakiMan, I need to get out of FootySlaent more. Will keep checking in for tasty foods.I initially read that as "placenta." :X
Tonight: Chicken, leek and pancetta in a Tarragon cream sauce with mini roast potatoes and petit pois. 45 mins (+10-15prep) and easy as a very easy pie.
By VlatkoGlad you enjoyed it!By KingGondoNow for the next step:Just made these and they were great. I needed to mix up my breakfasts anyway.
http://www.food.com/recipe/sublime-scrambled-eggs-by-gordon-ramsay-423955
Prepare to have your mind blown.
I usually put it on Tuscan bread toasted with olive oil, along with a side of bacon and sliced tomatoes.
By KingGondoyea....By psychintellectguysguysJust correctly made scrambled eggs for the first time ever. So fluffy omg.Now for the next step:
The key is to use butter onand LOW heat.
Man
http://www.food.com/recipe/sublime-scrambled-eggs-by-gordon-ramsay-423955
Prepare to have your mind blown.
ill try that in another 20 years. Stick to reg scrambled eggs for now,.