Cooking | Fire and Steel and Olive Oil

Did that. Baked, stir fried, pan fried, deep fried, stewed. It's no good.

I don't like asparagus or salmon either. Some food just isn't good.

I like it in moderation. In broth surrounded by noodles, meat and veggies it plays it's part well enough. It doesn't have enough substance to support a starring role for me.

Tofu is great. Soft, firm, stir fried, in soup and hot pot, it's top top eats. Give it to me stinky too baby 💯

My favorite tofu dish is lemongrass stir fry tofu. Citrusy, fragrant

http://thevietvegan.com/lemongrass-tofu/

No shame in not liking something if you've really tried. It's like me with JRPGs or hardcore fantasy novels.

Gastroenteritis is really the worst. I know it's probably mostly fluid loss but I feel like a fucking skeleton.

I like my meat raw or blue rare and I eat raw eggs pretty often. I have yet to get any kind of stomach pains. Unless I ingest dairy and white culture products. Or brown food.

I said it before. Tofu can taste better than meat and it is a great source of protein. Tofu works best in lighter dishes but can also work in a very strong dish spicy.

Depends on the dish but tofu is really good and if you can't eat it by itself make it into something like mapo toufu where you can use ground beef with it.

I generally like my tofu raw eaten like a salad or lightly fried. It works really well in soups and I think preparing tofu as a soup dish is easier and it can help ease you into getting used to it.

Other things you can try for a macrobiotic diet (not gluten free) is gluten meat. You can also try surimi.

What I do not understand is thinking salmon is gross but I mean people grow up eating different kinds of food.

Personally I can happily give up meat, but I cannot give up seafood at all.

By shun Go To PostI like my meat raw or blue rare and I eat raw eggs pretty often. I have yet to get any kind of stomach pains. Unless I ingest dairy and white culture products. Or brown food.

I made mistakes. It was bulgogi meat that I left on the counter to defrost and some of it was probably still raw when I ate it.

I could never give up meat. I understand why you would but... It's too delicious.

I wouldn't give up seafood either. Or dairy, come to that. Love my whole milk and Greek yogurt and ICE CREAM.

Made Tiramisu over the weekend.

For the zabaglione:

Four egg yolks
1/4 cup sugar
1/4 cup Marsala wine
1 tbsp dark rum

Bain marie for the custard. Inch of boiling water and a heat proof glass bowl.

In goes all four ingredients:

I like to tilt the bowl and create a well once things get going.

After eight to ten minutes of consistent whipping the mixture should double in volume and look pal in color.

Remove from the heat and allow the custard to cool to room temp stirring occasionally.

Once the custard has cooled, cover and place in the fridge. It should be twice as thick at this point.

So that's the custard sorted. The other two parts of the zabaglione are whipped cream and mascarpone cheese.

Whip 2 cups of heavy whipping cream with 2 tbsp of sugar.

1 cup of mascarpone cheese at room temperature.

Take all three and in a separate bowl begin to combine.

First, the mascarpone. Mix the cheese into the custard until it's nice and smooth.

Then place half of the whipped cream (1 cup) into the center....

and begin to fold.

Set this mixture aside.

Next up make a cup of strong, strong coffee or espresso and mix that with one tbsp of sugar and more dark rum. I use a pie plate.

Take about 20 ladyfingers and begin to dip and lightly roll in the coffee rum mixture and place in an 8x8 dish. Just fit them in there however you can. It really doesn't matter.

With the bottom of the dish covered with soaked cookies spoon half of the zabaglione to form a layer over the cookies.

Repeat another layer of ladyfingers with the remaining custard and cover the entire thing in whipped cream...

Dust the top with unsweetened coco powder, cover with plastic wrap and place in the fridge to chill (or freezer if you're serving within a reasonable amount of time).

Once cold and settled spoon and serve.

By KingGondo Go To PostNo shame in not liking something if you've really tried. It's like me with JRPGs or hardcore fantasy novels.

Everyone has some food that they don't like. My girl doesn't like shrimp. She's tried it numerous ways and it's just not for her (and it's the only seafood she doesn't like). Kind of sucks that I don't cook shrimp now but at least I can still get it when I go out.

I personally don't like couscous. I've had it at high end restaurants, from my mom, from others. Doesn't matter, don't like it. I don't like the consistency. I don't know why, but it is what it is. I also can't drink coffee (as stated before).

Shit, tastes even change. When I was a kid and through my early 20s, i hated dark chocolate. Now, I can barely touch milk chocolate. Love the dark stuff.

Nothing wrong with not liking some type of food, IMO. It's only wrong if, generally speaking, you refuse to at least try it.

GQMan you're a fucking beast!

GQ putting us all to shame with his gifs and shit.

By shun Go To PostI like my meat raw or blue rare and I eat raw eggs pretty often. I have yet to get any kind of stomach pains..

Naw

Not about it. I can't go blue.

Carpaccio is good, but in general I like my meat one step above blue. If it's not warmed the fats that add the flavor don't get to come out.

Just about the only raw meat I've eaten other than fish is steak tartare, though I don't make a habit of getting tartare.

I'll order beef carpaccio as a first course if it's on the menu. Not something I'll make or serve to people at home but I like it with a multi course mean. Sea salt and small simple salad on top is good eating.

Sometimes the simple things in life are the best.


Man I'm stuffed.

So, I noticed Forever often puts his salad on his dinner plate and I presume eats them at the same time.

I almost always eat my salad pre-entree. I don't generally like mixing my salads and entrees unless of course the entree is a salad.

How do y'all do it? Salad then entree or at the same time? Speaking at home, not at a restaurant.

Mine is generally on a separate plate but I usually serve both at the same time.

By Mamba Go To PostSo, I noticed Forever often puts his salad on his dinner plate and I presume eats them at the same time.

I almost always eat my salad pre-entree. I don't generally like mixing my salads and entrees unless of course the entree is a salad.

How do y'all do it? Salad then entree or at the same time? Speaking at home, not at a restaurant.

In that picture that's actually stir fried spinach, mushrooms, and zucchini squash.

I do sometimes put salad in bowls when there's no room on the plate or when I want to keep it separate from whatever's going on on the plate, but otherwise it's just a matter of "one less dish to clean" for me.

Salad, with a good dressing, can be a sort of pallet cleanser when you're eating something particularly rich. But yeah I don't love it and can understand why you'd want to get it out of the way.

By KingGondo Go To PostMine is generally on a separate plate but I usually serve both at the same time.

Yeah I do this with the salad in the bowel.

Salad always on the same plate at home. I don't normally do 2 plates of anything. But thats because i'll have either a salad OR vegetables. not both.

I don't really have salads much, it's usually a steamed vegetable.

Always a separate plate or bowl when I go prepare multiple dishes it's because I have someone to eat with.

By myself it doesn't really matter but it does when I have at least one other person eating with me and I want to keep things presentable.

Pickled vegetables tho I have a very small plate for those.

Interesting. I almost always eat a salad/soup first, then bring my entree and sides out. I'm usually still cooking while I eat my salad, actually.

By Mamba Go To PostInteresting. I almost always eat a salad/soup first, then bring my entree and sides out. I'm usually still cooking while I eat my salad, actually.

Sounds like too much food for me.

By giririsss Go To PostSounds like too much food for me.

Too much?

It's usually just something like, A salad followed by chicken breast and rice. That's...not a lot of food. Especially right after 3 hours of basketball.

Sometimes I'll do 2 sides, but I'll halve the side portions, so like some sauteed veggies and rice.

I just don't generally eat my salad or soup with the protein. Eat it before.

I also try to make 2 portions when I cook cuz I rather re-heat after basketball (8pm) than full on cook while tired.

I really can't get enough of roasted chicken thighs. Plus it's easy to do in larger quantities. I gotta feed 2 people and a big.

What oil is best for cooking lamb ribs? Coconut? Olive? Butter?

I'm hella craving jingiskan tho.

By Forever Go To PostWhat oil is best for cooking lamb ribs? Coconut? Olive? Butter?

I'd probably use olive.

By Mamba Go To PostI'd probably use olive.

same

By Forever Go To PostWhat oil is best for cooking lamb ribs? Coconut? Olive? Butter?

What's your cooking method?

I think high quality butter or some other good animal fat will always be better for richer meats.

By butt Go To PostWhat's your cooking method?

I think high quality butter or some other good animal fat will always be better for richer meats.

I cooked it in a cast iron skillet; 10 minutes fat side down on low heat, then flipped, covered with aluminum foil, and cooked for 5 more.

Olive oil worked well. I think giri and mamba had the right idea. Lamb is delicate and butter might leave too much of its own impression.

Sear in neutral oils imo.

Baste in butter or olive oil.

By Esch Go To PostSear in neutral oils imo.

Baste in butter or olive oil.

Do you cook like Arsenal play football? You start doing well and then you burn everything.

I just ordered this:

The Food Lab: Better Home Cooking Through Science https://www.amazon.com/dp/0393081087/ref=cm_sw_r_cp_api_Ee2uxbZM86AYB

From the guy that runs seriouseats.com. Will report back.

I've heard very good things. It's was already on my Amazon wish list.

I uhhhhhhhhhh. Have the pdf of that 🌞

Its a good book for sure.

I'm thinking of going to a fish/chicken diet.

I dunno tho...i love tf outta some red meat

Has anybody done this?

By Smokey Go To PostI'm thinking of going to a fish/chicken diet.

I dunno tho…i love tf outta some red meat

Has anybody done this?

On my diet I'm a mostly vegetarian that eats eggs/seafood. Other meats like duck, beef tongue, and lamb on special occasions or days I want to cheat myself. I personally think you mind as well cut chicken too and do all seafood if your budget and diet allows it.

It's not just fish tho, seafood there is a huge variety if you are willing to shop in different markets and try different kinds of seafood. It's never boring for me. You can do a lot with prawns, oysters, squids, clams, crabs, lobster, and more.

Grill, steam, fry, soup, sous vide, BBQ, smoke, etc.

It's not difficult, especially if you grow up on seafood and generally like it more than meat and if you live in a area near a port or fishing community.

You can also try gluten meat for a change if you try to give up most land meat.

I decided to randomly invent a hamburger recipe.


Egg, panko, red onion, coconut oil, worchestershire sauce, soy sauce, garlic powder, black and red pepper, grated ginger.


Spicy hummus instead of mustard. Scallions instead of sliced onion. Mayo, spinach, brie the same as usual.

Interesting results. The ginger and pepper really add a spicy, distinct ginger aftertaste. I enjoy that, and it works with the hummus, but it clashes with the brie. It's not there yet, but I think if I find a way to embrace the Asian flavors a little more it could be really good. I don't know, maybe like a ketchup teriyaki blend?

Made banana coconut cornmeal pancakes today. Never done these before, but they were delicious.



I used this recipe and threw in shredded coconut and replaced the butter with coconut oil. Got plenty of batter leftover for later.

Oh and I reduced the brown sugar content. The original proportions are way too sweet for me.

Good way to get rid of those overripe bananas that have been sitting in my freezer.

Forever, how do you keep a good consistency in your burgers if you mash them up like that? Feels like it would lose out on the ground beef.

By reilo Go To PostForever, how do you keep a good consistency in your burgers if you mash them up like that? Feels like it would lose out on the ground beef.

I think the egg and the panko helps bind it all together. I've never really had a problem with it. The patties were like that when I bought them.

This is the roast chicken I make. It's amazing. Great and simple recipe if anyone wants it. It takes about 1 hour or so (15 minutes per lb).
I stuff mine with a garlic bulb and onions and have another bulp on the pan. Only seasoning is kosher salt, pepper, and olive oil to coat the chicken.

Here is my beef stew which is pretty damn good on a cold day.

Salmon. Pretty simple with salt, pepper, garlic powder and sherry wine which makes salmon much better.

Last one
Homemade beef curry from scratch

Any of you all that like ham or bacon, there is a place in Tennessee that sells the best bacon/ham you'll ever have. It's used by many of the top chefs and restaurants in the southeast and growing around the country. Bentons bacon and ham. You can order it by mail.

http://shop.bentonscountryham.com/

BBQ time is ready for tonight and tomorrow.