Page 119 of 122 FirstFirst ... 114115116117118119120121122 LastLast
Results 3,541 to 3,570 of 3639

Thread: The Cooking Thread

  1. #3541
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    i think the breakfast burrito bar idea is perfect. and i had some friends do the boiling baggie thing while camping. it works well, doesn't involve a lot of cleanup, but you can only cook so much with the burners you have.

    this probably belongs in an alcohol thread, but what is a good brand of bourbon for cooking? don't want to go cheap and want something flavorful that will compliment berries.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  2. #3542
    The Encyclopedia bmack86's Avatar
    Join Date
    Nov 2006
    Location
    Bishop, CA
    Posts
    28,662

    Default Re: The Cooking Thread

    Honestly, even affordable bourbons can have plenty to recommend them. I enjoy Early Times and Evan Williams both straight. Of those two, Early Times would be more smooth and apt to mix with berries.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  3. #3543
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    ok cool i don't drink whisky, so wasn't sure if cheap was bad
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  4. #3544
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    Bryan's dead on. Both are reasonable. In fact, a less aged bourbon may work to the advantage of your dish.
    northside groove...southside groove....eastside groove...westside groove

  5. #3545
    The Encyclopedia bmack86's Avatar
    Join Date
    Nov 2006
    Location
    Bishop, CA
    Posts
    28,662

    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    ok cool i don't drink whisky, so wasn't sure if cheap was bad
    I would say that, generally, cheap is bad with whiskey (the spelling whisky tends to be reserved for scotches.) However, bourbon is the rare case where there is plenty of quality to be found in the lower-end market, partially because some of these are not technically bourbons since they didn't use virgin oak barrels, but were instead aged in barrels previously used to age other bourbons. Evan Williams can be used to make a delicious mint julep as well, and it's always on sale around derby time.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  6. #3546
    Coachella Junkie stinkbutt's Avatar
    Join Date
    Mar 2008
    Posts
    9,739

    Default Re: The Cooking Thread

    It took me about 3 hours of trial and error, but I managed to make my own noodles for ramen last night. They weren't restaurant quality or anything, but they were better than a lot if dried noodles I've used in the past.
    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 .

  7. #3547
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    exciting! did you use a pasta maker or something else?

    i still haven't bought a pasta maker since an automatic one is the same price as a kitchen aid attachment and i want to buy a kitchen aid too.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  8. #3548
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    That's impressive. did you find the need to add something to make them alkaline? I assume an egg dough? Hand cut/pasta machine/or something else? We need details.
    northside groove...southside groove....eastside groove...westside groove

  9. #3549
    Coachella Junkie stinkbutt's Avatar
    Join Date
    Mar 2008
    Posts
    9,739

    Default Re: The Cooking Thread

    Used a kitchenaid attachment to roll it thin then cut it into thin noodles. I've been making a ton of pasta with the kitchenaid for awhile now, but ramen is a completely different beast. The dough is like working with day old clay. I initially tried to mix it with the kitchenaid, but the machine would get stuck and was obviously having troubles, so I had to knead it by hand for about 20 minutes. My arms are sore today
    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 .

  10. #3550
    Coachella Junkie stinkbutt's Avatar
    Join Date
    Mar 2008
    Posts
    9,739

    Default Re: The Cooking Thread

    Used lye water to raise the alkaline

    Recipe:
    2 cups bread dough
    100ml lye water

    Mix thoroughly until uniform color. Use a rolling pin to roll it out and try to get it to stick together. These two steps were the hardest for me. Run through a pasta machine until desired thickness is reached. Dust with rice flour or corn starch (regular flour would probably be fine). Fold and cut
    Last edited by stinkbutt; 08-08-2014 at 01:29 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 .

  11. #3551
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    exciting! did you use a pasta maker or something else?

    i still haven't bought a pasta maker since an automatic one is the same price as a kitchen aid attachment and i want to buy a kitchen aid too.
    Ivy, I'm in the market too so I'd be interested on the options. From what I can tell, the "pasta maker" KA attachment is really several different roller sets, one for flat pasta and then different cutting attachments. They are bank, I think like $70 a piece.

    I'm thinking about just buying the flat roller attachment and using my manual hand crank Zena 46 for the rare times I make spaghetti or linguine. Normally it's lasagna, ravioli, tagliatelle or other hand cut styles. And fuck homemade maccheroni.
    northside groove...southside groove....eastside groove...westside groove

  12. #3552
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    yeah, some of those attachments are $200. but, sometimes they do run sales like buy a kitchen aid, get a free attachment. it seems worth it though. just the fact that the attachment is raised seems better than a one-off attachment. but yeah, i believe the pasta attachment that does spaghetti, linguini, and something else. but i think the flat one is separate, i could be wrong.

    and nice work, stinkbutt! i want to try that. i really need to make this happen! the other thing keeping me from buying a kitchen aid is that i want the more industrial/larger one. it seemed to work better than the smaller ones when i took the class.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  13. #3553
    Coachella Junkie stinkbutt's Avatar
    Join Date
    Mar 2008
    Posts
    9,739

    Default Re: The Cooking Thread

    IMO the flat one is the only one you need. I mean unless you're making hollow or twisted noodles, you can just fold and cut pretty much any sort of pasta you want
    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. #3554
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    word of advice - don't cheap out on the KA. Some of the cheaper models aren't built as well. I have a Professional 600 that mixes dough, ground meat, cookie dough, etc. with no problems. All steel gear construction too. I've heard horror stories of stripped gears in the artisans and other overheating issues. Could be just fear mongering but I decided to pull the trigger and go more heavy duty.
    northside groove...southside groove....eastside groove...westside groove

  15. #3555
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    i'm with you, which is why i am like a year from buying one.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  16. #3556
    Coachella Junkie jackstraw94086's Avatar
    Join Date
    Dec 2006
    Posts
    8,525

    Default Re: The Cooking Thread

    I have an artisan that's been going strong for about 5 years and mixes pasta and bread dough pretty well even down to a cup and half's worth of flour. That may be one slight disadvantage of the bigger bowl models (aside from the obvious price), is that you need to make slightly larger dough batches. Unless of course larger batches is your goal in which case that's an overwhelming advantage. I've taxed the motor on my Artisan very heavily a few times and it always pushed through smoothly.

    Folks who invest in the heavier duty machines tend to maintain and use them properly so that might add a bit to their perceived reliability compared to the Artisan. Also there's probably a lot more Artisans out there so there's bound to be far more complaints out there (even though still proportionally a bit more than the heavier models)

    Basically when Amazon does their (seemingly annual) sale for ~$230-$250 I'd say it's a great deal.

  17. #3557
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    i made zabaglione yesterday for the first time with raspberries and blackberries. i really enjoyed it. but it called for sweet marsala wine. the wine i purchased was a bit dark. what i created didn't look like the picture, which was white. it tasted good so i don't feel like i did anything wrong, but is there a lighter marsala or something?

    also made bolognese for the first time by myself. the group enjoyed it. my knives are shitty so instead of dicing the veggies, i used the food processor and over chopped everything, but i still think it was fine.

    oh, and my coworkers gave me a sur la table gift card for graduation. i bought one of those pepper grinders with the crank lever instead of the hand twist kind. so much easier on my wrist, love it!!

    and i need to start throwing dishes parties after my dinner parties. i pretty much spent all day cleaning. but it was worth it
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  18. #3558
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,040

    Default Re: The Cooking Thread

    I think marsala is always dark. from what I've seen (which is not a lot, I admit) it can range from brownish to ruby red in color. If there are very refined/light marsalas I've not come across them.

  19. #3559
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    that helps. i just found it really odd that the picture was bright white when the wine isn't.

    also, any other suggestions as to what i can cook with marsala? i have all these desert wines that just end up chilling in my fridge.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  20. #3560
    The Encyclopedia bmack86's Avatar
    Join Date
    Nov 2006
    Location
    Bishop, CA
    Posts
    28,662

    Default Re: The Cooking Thread

    I do this recipe with lots of different fish types, but I've never done bass. It always turns out very good, light and flavorful.

    Ingredients

    6 cups fresh baby spinach leaves
    4 (5-ounce) sea bass fillets
    4 teaspoons peeled and minced fresh ginger
    2 teaspoons minced garlic
    1/2 cup dry Marsala wine
    8 teaspoons soy sauce
    2 teaspoons sesame oil
    1 lime, quartered
    2 tablespoons thinly sliced fresh basil leaves
    Directions
    Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.

    Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

    Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve.



    Read more at: http://www.foodnetwork.com/recipes/g...ml?oc=linkback
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  21. #3561
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    i don't eat seafood, but that looks good! maybe i could use chicken or something, thank you for sharing
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  22. #3562
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    You could also look for any recipe that has port in it, we're not talking huge differences between the two.
    northside groove...southside groove....eastside groove...westside groove

  23. #3563
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    good to know, thank you!
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  24. #3564
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,040

    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    that helps. i just found it really odd that the picture was bright white when the wine isn't.

    also, any other suggestions as to what i can cook with marsala? i have all these desert wines that just end up chilling in my fridge.
    chicken marsala is a classic.

    also, here's the results for 'marsala' from the F&W search page:
    http://www.foodandwine.com/search?qu...ecipes&x=0&y=0

  25. #3565
    Coachella Junkie locachica73's Avatar
    Join Date
    Apr 2008
    Location
    Phoenix
    Posts
    13,856

    Default Re: The Cooking Thread

    I have had filet marsala at Carabas and it was amazing. I assume it would be tasty with any cut of steak though.
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  26. #3566
    Coachella Junkie jackstraw94086's Avatar
    Join Date
    Dec 2006
    Posts
    8,525

    Default Re: The Cooking Thread

    finishing a marsala sauce with a bit of heavy cream is my favorite way to do chicken marsala. Make a shitload of sauce and dump that shit over some angel hair pasta.

  27. #3567
    Coachella Junkie chairmenmeow47's Avatar
    Join Date
    Jan 2007
    Location
    aquabania
    Posts
    17,696

    Default Re: The Cooking Thread

    that sounds like a winner. i have all the ingredients!
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  28. #3568
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    I have a full set of Wusthof classics and although they are my "daily" knives, I have some a Sakai Takayuki single beveled "Gyuto" knife for more delicate tasks.

    If I could do it all over again (I've had the Wusthofs for close to 15 years) I'd go only Wusthof for a chef's knife and bread knife, maybe boning too. I'd go Japanese with another chef's or santoku, paring, and slicing.

    I find my Japanese knife is too light for many of the rougher tasks and my Wusthofs can't get nearly as sharp as my Japanese for more precise tasks. So my Wusthofs are my "beaters" and my Takayuki is my always razor sharp sword.

    The two biggest downsides to Wusthofs or any other European style knife is the full bolster, and the softer steel than japanese. While the bolster is nice so you can prevent cutting your finger off, it makes sharpening a pain in the ass. You'll invariably always have a "less sharp" area close to the bolster, and ultimately the bolster will extend pass the knife blade after sharpening many times (unless you grind it down). If you pass a Wusthof through an electric sharpener, it'll always get hung at the bolster. Japanese knives you won't have that issue. The hardness will make some of the Japanese slightly more difficult to sharpen, but they will hold an edge much better than European assuming you take care of them.

    However, I am in the camp of never using an electric sharpener, so I'll either sharpen myself with Japanese stones or take it into a shop where they hand sharpen. A lot of "sharpening" places just throw it on a ChefsMate or other electric. Many of the electrics can't handle a 30 degree combined angle (for Japanese) and none can do a single beveled edge. If you do go Japanese, please don't get a fucking Shun. There are plenty of better and harder Japanese knives that can be had for a better price.

    Consider how you plan to sharpen, how rough you will be, whether you always desire a super sharp edge, how much time you want to invest in sharpening/honing, etc.
    northside groove...southside groove....eastside groove...westside groove

  29. #3569
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,040

    Default Re: The Cooking Thread

    I also use Wusthof classics. I am also consistently frustrated that they lose their edge too rapidly. To the kids from France and London.

    I don't know what a bolster is. I need to google it.

  30. #3570
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,871

    Default Re: The Cooking Thread

    Ya know, the thick metal that extends down to the blade. The "unsharp" piece of metal at the heel.



    Now you can grind it down with a bench grinder or a good knife store will do it for you, but it makes sharpening a pain on a ChefsChoice/other electric since the sharpening gets hampered by that bolster, so that the "unsharp" region extends about 1/2 inch past the heel.

    You'll have less of an issue if you sharpen japanese style (waterstone and "out/in" motions) since you aren't going horizontal across the blade. Even less problems with japanese knives. They're a dream to sharpen and they stay sharp.



    As a comparison, Rockwell hardness is 58 for the Wusthof and many Japanese are around 60-64. You'll get a potentially sharper knife with harder steel, also these knives are more naturally sharpened to a shallower angle (15-16 degrees per side).
    Last edited by insbordnat; 08-26-2014 at 06:39 AM.
    northside groove...southside groove....eastside groove...westside groove

Similar Threads

  1. Replies: 63
    Last Post: 05-03-2013, 06:11 PM
  2. Cooking With Menik
    By menikmati in forum Misc. Lounge
    Replies: 801
    Last Post: 03-25-2011, 12:05 AM
  3. What the hell is up with no cooking equiptment allowed??
    By calionis in forum Camping/Lodging
    Replies: 25
    Last Post: 04-08-2010, 09:28 AM
  4. Replies: 23
    Last Post: 12-31-2008, 10:17 AM
  5. Cooking my own food??
    By foto_synthesis in forum Camping/Lodging
    Replies: 11
    Last Post: 04-12-2007, 06:45 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •