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Thread: The Cooking Thread

  1. #2191
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  2. #2192
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Yes Henry, but what of it?
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  3. #2193
    Member TomServo's Avatar
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    Default Re: The Cooking Thread

    Had to post this recipe inspired by "Silver Linings Playbook" (referred to as crabby snacks throughout), because I feel like it's the perfect white trash food for a Super Bowl party....

    "These are called crab bites probably because the muffins are cut up into bite size pieces. I think you could substitute other cheese for the Old English cheese spread, I do not know if they make it anymore.

    Ingredients:
    •6 English muffins, split
    •1 roll (6 ounces) garlic cheese, or a small jar (5 ounces) of Old English Cheese Spread, room temperature
    •3 tablespoons butter
    •1 tablespoon mayonnaise
    •1/2 teaspoon onion powder
    •1/2 teaspoon garlic powder, if not using garlic cheese
    •1 teaspoon freshly chopped parsley
    •1 can (6 to 7 ounces) crabmeat, drained, flaked
    •sliced green onions and tomatoes for garnish, if desired

    Preparation:
    Heat oven to 350°. Arrange split muffins, cut side up, on a baking pan lined with foil.

    In a medium bowl, mash the garlic cheese or cheese spread with butter, mayonnaise, onion powder, garlic powder, if using, and parsley. Stir in the crabmeat. Spread evenly over the split muffins. Bake for 10 minutes, or until hot and bubbly. Cut into quarters and serve warm, garnished with green onions and diced tomatoes, if desired.
    Makes 48 crab bites."

  4. #2194
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    Yes Henry, but what of it?
    A book with tons of easy creole recipes. It’s written in the form that you’re a woman, much like the early harvard business reviews assumed that you were only a man. Lean cuts of meat, two percent milk, canola oil, or measuring spoons are never mentioned.
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  5. #2195
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I bought a Wolf oven this weekend. I am more excited awaiting its delivery than I am over the pending Coachella lineup.
    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.

  6. #2196
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    What cuts? Or is it the whole wolf? Planning a lot of slow cooker time?
    Quote Originally Posted by SoulDischarge View Post
    See how wrong you are, Tommy? Randy is agreeing with you.

  7. #2197
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    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.

  8. #2198
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    When you spend a full day with onions in the slow cooker to caramelize them it gets really easy to make really good French onion soup.

    Quote Originally Posted by SoulDischarge View Post
    See how wrong you are, Tommy? Randy is agreeing with you.

  9. #2199
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Oooo. Tell us more! That sounds great.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  10. #2200
    Member Iamwelting's Avatar
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    Default Re: The Cooking Thread

    Made some pulled pork in the slow cooker today. Blade roast for 5 hours on high (would have done low, but didn't have time) with a bottle of Sierra Nevada stout. Pulled it, added some sweet baby ray's hony bbq sauce, lemon juice, and home made hot sauce.
    Threw it back in on low for about an hour, and it was heaven.

    Before

  11. #2201
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I bought a Wolf oven this weekend. I am more excited awaiting its delivery than I am over the pending Coachella lineup.
    Eggs will never taste the same. What type of pans do you have?
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  12. #2202
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    I curse everytime I have to use my fucking piece of shit Whirlpool electric range. But I'm feeling too cheap to buy a proper gas range, that is, until my bonus comes.

    Congrats Tom.
    northside groove...southside groove....eastside groove...westside groove

  13. #2203
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    Oooo. Tell us more! That sounds great.
    Pancetta fat because we had it. Stick of butter. Slow cooker filled with chopped onions. Our 6-quart cooker took maybe six or seven big onions. Slow cooker on high. They were relatively fresh (wet, juicy) so once it got hot I kept the lid off. Occasionally stirred the mass but mostly left it alone. It started out wet but the liquid cooked away. Overnight put it on low, partially covered. After about 20 hours it had cooked down to about a pint of delicious onions. Filled an ice cube tray and then another little tub. Spread some on breakfast sandwiches.

    Today we sliced a few cloves of garlic and cooked that in some butter. Added ~170 grams of caramelized onions (with fat), cooked until it got soft again. Couple tablespoons of flour. Slowly added three cups of chicken broth (would have used beef but the chicken was open and no complaints) and half a cup of red wine. Thyme, bay leaves, salt, a bit of paprika.

    Toasted some good, thickly sliced bread with grated cheese (we had some smoked Gouda so we used that but Gruyère is traditional). Placed bread in wide bowl. Added soup. Grated more cheese over soup.

    Prep (today) and eating and clean-up took less than an hour.

    And on the caramelized onion front we still have 14 cubes to use for pizza toppings, in pasta sauce, on burgers, more soup, etc.
    Quote Originally Posted by SoulDischarge View Post
    See how wrong you are, Tommy? Randy is agreeing with you.

  14. #2204
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Also we had a fan blowing out the window (hey neighbors!). We happened to use Vidalia onions so it wasn't as aggressive on the odor front but from what I've heard this works better or at least just as well with cheaper yellow onions.
    Quote Originally Posted by SoulDischarge View Post
    See how wrong you are, Tommy? Randy is agreeing with you.

  15. #2205
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Also, welting, that pork looks fantastic. Do you have any finished pics?
    Quote Originally Posted by SoulDischarge View Post
    See how wrong you are, Tommy? Randy is agreeing with you.

  16. #2206
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by fatbastard View Post
    Eggs will never taste the same. What type of pans do you have?
    Quote Originally Posted by insbordnat View Post
    I curse everytime I have to use my fucking piece of shit Whirlpool electric range. But I'm feeling too cheap to buy a proper gas range, that is, until my bonus comes.

    Congrats Tom.
    oven. I am keeping my existing cooktop. This house doesn't have gas so I am condemned to an electric everything. My cooktop is Jennair and i'm not replacing it at this point. The oven is also Jennair and I just lost my patience with it. the hinges on the door keep needing to be replaced, the door never closes right and so maintaining a constant temp is a pain in the ass.

    As for pans I have a hodgepodge collection of various stuff i've gotten over the years. some calphalon, some all clad, and my three most recent purchases are Scanpan. I greatly prefer the Scanpan over anything else i've ever cooked with.
    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.

  17. #2207
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Everyone at work today who said "so Tom how was your weekend?" I'd answer "I bought a new oven!" and people thought that was a strange thing to be excited about. (The one other foodie in the office is on vacation). But I'm like seriously pumped. This is as much fun as a new car!
    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.

  18. #2208

    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    Lmao
    meow

  19. #2209
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    oven. I am keeping my existing cooktop. This house doesn't have gas so I am condemned to an electric everything. My cooktop is Jennair and i'm not replacing it at this point. The oven is also Jennair and I just lost my patience with it. the hinges on the door keep needing to be replaced, the door never closes right and so maintaining a constant temp is a pain in the ass.
    Ahh, automatically presumed it was an oven/range. Funny, I don't completely hate my oven despite it being builder grade garbage.
    northside groove...southside groove....eastside groove...westside groove

  20. #2210
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    When you spend a full day with onions in the slow cooker to caramelize them it gets really easy to make really good French onion soup.

    I want. I could live off of soups, stews, and fresh bread.....cr****
    Have Another Hit Of Colorado Sunshine

  21. #2211
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Neighborhood Creep View Post
    Anyone have a good (breaded) fish taco recipe that doesn't involve 40$ in recipes?
    Help
    Quote Originally Posted by theklein25 View Post
    When Foster the People played Pumped Up Kicks I freaked the fuck out because I thought that song was long gone

  22. #2212
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    why breaded?
    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. #2213
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    why breaded?
    It doesn't have to be a recipe for breaded, but it's what I prefer. A grilled recipe would be fine. Everything I have looked at has too many ingredients that I don't want to buy.
    Quote Originally Posted by theklein25 View Post
    When Foster the People played Pumped Up Kicks I freaked the fuck out because I thought that song was long gone

  24. #2214
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    1 to 1 of beer and flour makes for a good batter for fish
    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 .

  25. #2215
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by stinkbutt View Post
    1 to 1 of beer and flour makes for a good batter for fish
    I've stolen the Paula Deen recipe for this and it was a success

    Beer Batter:
    1 (12-ounce) bottle beer
    2 cups all-purpose flour
    1/2 teaspoon House Seasoning, recipe follows
    1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
    Quote Originally Posted by theklein25 View Post
    When Foster the People played Pumped Up Kicks I freaked the fuck out because I thought that song was long gone

  26. #2216
    Coachella Junkie PlayaDelWes's Avatar
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    Default Re: The Cooking Thread

    You really don't have to get crazy with fish tacos. Fresh fish, tortillas, cilantro, cabbage, tomatoes, and onions will get you 90% of the way there. Add avocado and chipotle mayo / hot sauce for especial. Prep the fish with any breading or seafood seasoning off the shelf. Grill or pan fry. Easy peasy. Granted, fresh ingredients aren't always cheap.

  27. #2217
    Peaceful Oasis TomAz's Avatar
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    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.

  28. #2218
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    Make yourself a nice slaw and some rice and whole beans and you're good to go! I think I might do this for dinner as a matter of fact! sounds great!
    Quote Originally Posted by RotationSlimWang View Post
    Hey Betty, how about I take you out some time, we have a nice dinner, some drinks, make fun of some darkies, then I beat the shit out of you on the Sunset Strip and we fuck behind the Whisky. Sound like a plan?
    Quote Originally Posted by stuporfly View Post
    Taking a wizard shit in the ocean is so Jack Johnson.

  29. #2219
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    Thanks, Tom & Playa
    Quote Originally Posted by theklein25 View Post
    When Foster the People played Pumped Up Kicks I freaked the fuck out because I thought that song was long gone

  30. #2220
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    So my risotto went over pretty well. I had a great time working next to some amazingly talented young chefs from all over the U.S. The night was almost a disaster because I found out when I arrived that they only had one pan for me to work with. After making a call, a good friend brought his large paella pan for me to use. The crowd liked the food but LOVED the wine. I ended up selling almost half of the rose' I had produced (only 20 cases made). Anyway, here's the risotto recipe.


    Caprese Risotto (should feed 4)


    2 cups arborio rice
    1 medium shallot-finely diced
    2 medium garlic cloves-finely diced
    1 cup white wine- room temp
    2 tbsp butter
    2 tbsp olive oil
    6 cups veg stock
    1 15 oz can crushed tomatoes
    about 10 large basil leaves-chiffonade
    8oz mozzarella pearls (in brine)
    1 medium tub sweet cherry tomatoes. cut in half
    salt/pepper to taste

    (Optional-balsamic reduction)

    In a sauce pan, heat veg stock over med-high heat (warm broth is the key to a creamy risotto). In a skillet (cast iron if available), melt butter with olive oil over med-high heat. Once melted, sweat shallots and garlic. Add rice and stir to coat. Add wine and stir until absorbed. Add crushed tomatoes and stir. At this point start adding the broth a few ladles at a time and continue stirring until absorbed. Repeat this step until rice is fully cooked (about 25-30 minutes). I like my risotto to be a little runny but not soupy. Once you are happy with the texture, fold in the Tomatoes, mozzarella and basil. Drizzle with balsamic reduction.

    enjoy.
    Last edited by disgustipated; 01-23-2013 at 04:18 AM.
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