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Thread: The Cooking Thread

  1. #3361
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    had quite the adventure in the kitchen yesterday making birthday cake. my friend is a producer, so i made little records and tried to write the name of is songs, but only had enough frosting for one. the devils food cake stuck to the pans and took forever to get out. i made fudge frosting and dyed it black to look like a record. the frosting recipe called for making a different fudge recipe, but i was stupid though and instead of keeping it warmer to spread, i let it cool to fudge. so i had to heat it back up and added some milk. it tasted ok, just a little dry. then i made decorative frosting for the label and forgot to add the water. still turned out ok, i just also added blue dye to the whole thing. so i scooped out a tiny bit of white to write with. it was my first time making this kinda frosting though. all in all, it turned out ok!

    That record on the left.. does that say 'fore skin'?
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  2. #3362
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    close! foreign skin
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  3. #3363
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    I have about three quarts of beef stock cooling in the refrigerator now. I used the bones from some short ribs I had in the freezer and added some beef chuck neck bones I bought at a new meat market today.

    I already have plans to go back to Big Apple Meat Market, the neck bones plus a half pork shoulder (for tomorrow's pulled pork) weren't enough. I plan to get some ducks, lamb and more. They also have chicken neck bones (for $0.88/pound) for next time I am making chicken (slash duck) stock.
    Quote Originally Posted by guedita View Post
    I feel like dad-rock wouldn't get so bad of a rep if we called it pop-rock

  4. #3364
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    ^Sounds good.

    Day after valentine's day dinner - Insalata Rucola, Spaghetti alla Bottarga, Pollo all'Arrabiatta, and a Zabaglione over berries for dessert. Bottle of Heitz '08 Cab.
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  5. #3365
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    I had to work late yesterday so today was our valentines day. I took my daughter to the children's museum while the gf went to the gym, salon, and spa. When she returned home I had a meal of organic, free range beef filet ( which was sourced about 200 yards from my winery and I helped slaughter and break down) roasted fingerling potatoes ( from a farm around the corner from my winery), sautéed kale (same farm) and a red wine pan sauce. The wines were a sparkling/methode champenoise Blanc Du Bois (which I made, and was the first of that style in Texas) a Provencal rose' of mourvedre ( which I also made and named after our daughter) and a '07 Robert Craig Mt. George Cuvee.

    I didn't get so much as a thank you or a happy valentines day before she went to bed at 9:30.
    Quote Originally Posted by Young blood View Post
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  6. #3366
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Well I'd've given you a kiss for that meal.


    I am tackling Thomas Keller's Boeuf Bourguignon this weekend.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  7. #3367
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    I want to hear how the Boeuf Bourguignon goes.


    The beef stock turned out thick and wonderful. French onion soup is on the menu for maybe Tuesday or Wednesday.

    I fished the bones out of the stock pot and put them in the slow cooker where they simmered overnight in more water. This made a nice, thinner stock which after straining went back into the slow cooker with the dried beans I had also been soaking. They simmered today with some garlic, onion and dried peppers and then eventually I threw in fresh peas, canned corn and tomatoes, sauteed mushrooms and also a couple boxes of rice I got with my Sesame Chicken delivery on Friday. Some of this was frozen in tubs, some will make be lunch for the week and the rest was mixed with a dozen scrambled eggs that made 14 breakfast burritos, most of which got frozen (in part because we still have leftover frittata for breakfasts).

    Now I must go check on the pulled pork. We might need to get more leftover containers.
    Quote Originally Posted by guedita View Post
    I feel like dad-rock wouldn't get so bad of a rep if we called it pop-rock

  8. #3368
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Popcorn on hamburgers is a great thing. A fried egg and hot sauce helped
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  9. #3369
    Member djbionik's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by stinkbutt View Post
    Popcorn on hamburgers is a great thing. A fried egg and hot sauce helped
    How stoned were you when this idea sounded good?
    02,06,07,08,10,11,13,

  10. #3370
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I wondered the same thing til I got to hot sauce, then I understood.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  11. #3371
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    and you know fried egg on hamburger is very french. and the popcorn gives it a certain champagne effervescence.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  12. #3372
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    So I have recently switched to a more vegetarian based diet and was wondering if anyone had any good recipes that are relatively quick and easy to make? I've just been mostly eating salads, veggie burgers, and what ever veggies I have because the recipes I have for an actual dish are usually just way longer then I want to spend cooking.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  13. #3373
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Noodles with steamed or grilled veggies and bean burritos were my go tos. Peanut butter noodles and peanut butter and fruit sandwiches are also must haves. I found whenever I tried to do this sort of diet I would have to eat a lot of carbs or protein rich foods (nuts, beans,etc) to feel full.
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  14. #3374
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by djbionik View Post
    How stoned were you when this idea sounded good?
    Next you're gonna tell me peanut butter and bacon don't make great burger accompaniments
    Last edited by stinkbutt; 02-25-2014 at 07:39 PM.
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  15. #3375
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.

  16. #3376
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Buy them with the bones and skin intact. Problem solved forever
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  17. #3377
    Member Kindoy's Avatar
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    Default Re: The Cooking Thread

    Spent time in urgent care today after I plopped my fish down in some very, very… very hot oil a little too hard. Rookie mistake. 2nd degree burns on forehead, neck... cooking - yay. Thank god for insurance.
    crab fries

  18. #3378
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.
    Make more chickens whole, makes chicken much more exciting, and do the skin and bone thing.

    Breast is boring.

  19. #3379
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    I agree that breast is boring, but when you're trying to get an 8 year old to eat something besides pasta and soup boring is often the best option.

    Kindoy, sorry about the burns. That sounds awful.

  20. #3380
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    How are we supposed to help if we have little to go on? What does/doesn't she like? Why not give her the breast of a roasted chicken and you take the thigh?
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  21. #3381
    ankle biter guedita's Avatar
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    Default Re: The Cooking Thread

    Also I only ate pasta and ranch dressing for my entire childhood and I turned out just fine so maybe stop trying.

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  22. #3382
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.
    This is always a hit.

    Honey-Rosemary Chicken with Cherry Tomatoes

    8 garlic cloves, sliced 1/8 inch
    thick
    2 tablespoons olive oil
    4 boneless chicken breast
    halves, with skin
    Salt and freshly ground pepper
    2 tablespoons honey
    1 pint cherry tomatoes
    Ten 4-inch fresh rosemary
    sprigs
    1 or 2 small dried hot chiles
    1 tablespoon red wine vinegar

    1. Preheat the oven to 425°. In a 9-by-13-inch enameled cast-iron or glass
    baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5
    minutes, or until sizzling but not browned.
    2. Place the chicken on a sheet of wax paper, skin side down. Season with salt
    and pepper and spread with half of the honey. Remove the dish from the
    oven and push the garlic to the side. Arrange the chicken breasts in the hot
    dish, skin side up. Season with salt and pepper and spread with the remaining
    honey.
    3. Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs
    and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and
    season with salt and pepper. Bake for about 25 minutes, occasionally basting
    with the pan juices, until the chicken is cooked through. Transfer the
    chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish
    and spoon the sauce over the chicken. Garnish each serving with a rosemary
    sprig.

    SERVINGS: 4
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  23. #3383
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    This is also a fave

    Piquant Chicken with Lemon and Capers


    4 skinless, boneless chicken
    breast halves
    4 tablespoons cold unsalted
    butter
    1 tablespoon olive oil
    Salt and freshly ground pepper
    1/3 cup dry white wine
    1 teaspoon finely grated lemon
    zest
    2 tablespoons fresh lemon
    juice
    1 tablespoon drained capers
    2 tablespoons finely chopped
    flat-leaf parsley
    Lemon slices, for garnish


    1. Place the chicken breasts between 2 pieces of plastic wrap and pound to an
    even 1/8-inch thickness using a meat pounder.
    2. In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2
    tablespoon of the olive oil over moderately high heat. Lightly season the
    chicken with salt and pepper. When the butter stops foaming, add 2 pieces of
    chicken to the pan and sauté, turning once, until lightly browned and cooked
    through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm
    in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the
    butter in the skillet and sauté the remaining chicken; keep warm. Pour off the
    fat from the pan.
    3. Add the wine to the skillet and boil over high heat until reduced by half,
    about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice,
    capers and half the parsley. Cut the remaining 3 tablespoons cold butter into
    pieces and whisk them into the sauce.
    4. Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle
    the remaining parsley on the chicken, garnish with the lemon slices and
    serve.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  24. #3384
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    I also do the lemon/caper combination with chicken frequently. So much yumminess.

    Marsala is also good.

  25. #3385
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by guedita View Post
    Also I only ate pasta and ranch dressing for my entire childhood and I turned out just fine so maybe stop trying.
    Plain cheeseburgers, pasta with butter, bland chicken. Picky kids can turn into adventurous adults who willingly order tripe tacos.
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  26. #3386
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    This is also a fave

    Piquant Chicken with Lemon and Capers
    That's just a long winded way to say piccata.

  27. #3387
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.
    This is an extremely easy/quick yet delicious pan sauce that I've done a bunch of times.

    Chicken with Chipotle and Green Onion Gravy (substitute any number of ground peppers)

  28. #3388
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    Plain cheeseburgers, pasta with butter, bland chicken. Picky kids can turn into adventurous adults who willingly order tripe tacos.
    How was the tripe in taco form? The tripe I had was delicious and had a nice chewiness to it, but I'm not sure if I'd want that in a taco.

  29. #3389
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Tripas tacos are fucking great.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  30. #3390
    old school Kyliediscope's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.
    Throw a whole chicken in a slow cooker. It shreds very easily and you can use that chicken as a base in a lot of recipes. Give her the chicken breast with whatever veggie she likes oven roasted and you use the chicken for whatever you are wanting.

    I threw mine in this recipe, which was quite good, but if made again I'd throw the balsamic in with the radicchio right away, so it has a chance to mellow the bitterness a bit. http://www.eatingwell.com/recipes/pe...radicchio.html
    Quote Originally Posted by Hannahrain View Post
    PLURcenta

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