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Thread: The Cooking Thread

  1. #2221
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    Thanks, Tom & Playa
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  2. #2222
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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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  3. #2223
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    I've brewing a GIANT pot of chilli all day while i waited for the lineup to drop, and i still wait, so im making a some cornbread too.

    New to the thread,
    but Im making my Chilli with roasted chicken, anchos, cinnamon stick, a ton of cumin, onions, garlic, oregano, tomatoes, beans, and my favorite...hominy. This baby's been cookin all day (instead of H2O i made chicken stock from my roasted chickens) and should be amazing. Cornbread..with pepperjack cheese, salsa, honey, white cornmeal.

    Tryin to get involved in the thread vs that damn lineup thread.

    Hi im Pete, im a trained chef, 2 year Culinary degree, 10 years in the restaurant world, now im a butcher.
    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.

  4. #2224
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Do you have any photos of your butchery? I looooooove looking at delicious butcher photos, the possibilities make me drool.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  5. #2225
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    I work in a retail store so its more volume of sub-primals vs whole animals if you know what i mean. I have pics on my old phone of mass lobster executions. the meat butchery isnt so photogenic. I highly recommend Whole Beast Butchery by Ryan Farr. Excellent photos and guidance if you run into a whole beast yourself. no pun intended
    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.

  6. #2226
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Oh, I'm totally a Ryan Farr fan. I bought my dad a beef hindquarter butchery class last Father's Day, and I've been around his butcher shop in Hayes Valley. I ordered some junk for him for my parents a few years ago (before they knew about 4505) - they live in SF, so it was supposed to be easy - and the delivery got fucked up, so Ryan actually went in person to my parents' place and dropped off the order with a bunch of extra goodies. I have soooo much goodwill for him and the brand he's managed to build.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  7. #2227
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    For sure!!! Great story! I loved seeing their setup at osl this year.
    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.

  8. #2228
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Yeah. The fact that he was a chef before a butcher is really apparent when you taste the food!
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  9. #2229

    Default Re: The Cooking Thread

    I'm down in Costa Rica right now and spent the day fishing. About to throw the fruits of my labor on the grill. I also made some sesame tuna tartare with a small yellow fin I caught.

    06,11,12,13,14(1+2)

  10. #2230
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    Default Re: The Cooking Thread

    Beautiful!!! Limes and what else? What do they call those little fishes?
    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.

  11. #2231

    Default Re: The Cooking Thread

    Butter, garlic, pepper and basil flakes. Supplies/condiments/spices are rather limited where I'm at right now. They're small red snappers.
    06,11,12,13,14(1+2)

  12. #2232

    Default Re: The Cooking Thread

    Discovered this A+ Mediterranean salad and have made it twice. Do prefer only using a quarter of the called for garbanzos though. Really fresh, tasty.

    Ingredients: 1/2 pound rotini pasta, one large green bell pepper, one large red bell pepper, one can 19-oz chick peas rinsed and well drained, one medium tomato diced, sixteen oil cured black olives, two tablespoons minced fresh parsley, 1/2 cup slivered red onion

    Dressing: 1/3 cup olive oil, 2tbps red wine vinegar, 1 teaspoon dijon mustard, three garlic cloves pressed, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, fresh ground pepper to taster

    1) roast, peel, seed, and chop the peppers (broil peppers in oven for ten minutes, put in sealed plastic bag for hot air to loosen skin, rinse over cold water removing skin, and cut in one inch pieces)
    2) cook the rotini al dente. Drain well removing all water. Place in large bowl and stir in remaining ingredients. Shake dressing vigorously in tight fitting jar and pour over pasta mixture tossing well. Serve warm or at room temperature.

  13. #2233
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by disgustipated View Post
    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).
    Outstanding! Congratulations!
    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.

  14. #2234
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    Default Re: The Cooking Thread

    Quote Originally Posted by Propellerpete View Post
    I've brewing a GIANT pot of chilli all day while i waited for the lineup to drop, and i still wait, so im making a some cornbread too.

    New to the thread,
    but Im making my Chilli with roasted chicken, anchos, cinnamon stick, a ton of cumin, onions, garlic, oregano, tomatoes, beans, and my favorite...hominy. This baby's been cookin all day (instead of H2O i made chicken stock from my roasted chickens) and should be amazing. Cornbread..with pepperjack cheese, salsa, honey, white cornmeal.

    Tryin to get involved in the thread vs that damn lineup thread.

    Hi im Pete, im a trained chef, 2 year Culinary degree, 10 years in the restaurant world, now im a butcher.
    hey pete welcome to the thread. I'm not nearly the dick in here I am out there.

    hominy in chili? fuck yes. outstanding.
    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.

  15. #2235
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    hey pete welcome to the thread. I'm not nearly the dick in here I am out there.
    Debatable.
    northside groove...southside groove....eastside groove...westside groove

  16. #2236
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    Default Re: The Cooking Thread

    go fu

    uuu



    see i can't do it in here
    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. #2237
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Debatable.
    No I can vouch. Tom has been a way bigger dick to me in other threads than he has been in here.
    Quote Originally Posted by M Sparks View Post
    It's all riding on this. You've got big dreams to ride to the top of the Flash Mob world. Well internet fame costs. And right now is when you start paying for it...in sweat.
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  18. #2238
    Coachella Junkie frozen pilgrim's Avatar
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    Default Re: The Cooking Thread

    some of youze saw this on fb but whatever, classic steak night!

    grass fed tenderloin filet from west grey farms (about 120 km from my house)
    roasted pepper squash
    foraged brown mushrooms in garlic butter with a blueberry port reduction


  19. #2239
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    Default Re: The Cooking Thread

    How do you cook your steaks to make sure they turn out just right?

  20. #2240
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by PlayaDelWes View Post
    How do you cook your steaks to make sure they turn out just right?
    My trick, besides years of experience is...
    You touch your thumb to your pinky and feel your thumb muscle..that equals well done. Ring finger equals mid well. Middle equals medium. Pointer is mid rare and open/relaxed is rare. All steaks cook differently based on fat content but that is s good gague.
    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.

  21. #2241
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    hey pete welcome to the thread. I'm not nearly the dick in here I am out there.

    hominy in chili? fuck yes. outstanding.
    Thanks Tom! Yes, hominy. The texture is like a pasta, which my dad did but has the flavor
    of corn which I love.
    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.

  22. #2242
    Coachella Junkie frozen pilgrim's Avatar
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    Default Re: The Cooking Thread

    for filet, about 3 1/2 minutes per side in a nuclear hot cast iron pan to sear, and then rest to desired internal temperature (probably about 10-12 minutes at 285-300 degrees for medium rare, I'd go for less)
    short of using a meat thermometer, you just have to practice and figure out how to tell the doneness by poking the outside. basically, the more is feels like muscle as opposed to fat, the more done it is. for a nicely done steak (on the rarer side), you're looking for roughly the same poking-feeleyness as the meaty part of your thumb/palm.

  23. #2243
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    Default Re: The Cooking Thread

    Quote Originally Posted by Propellerpete View Post
    My trick, besides years of experience is...
    You touch your thumb to your pinky and feel your thumb muscle..that equals well done. Ring finger equals mid well. Middle equals medium. Pointer is mid rare and open/relaxed is rare. All steaks cook differently based on fat content but that is s good gague.
    Could you clarify this some? Do you touch your thumb muscle with each finger or do you use a finger on the other hand? Sorry if this is dense, but I'm pretty confused.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  24. #2244
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    Default Re: The Cooking Thread

    Nevermind, FP's subsequent post clarified that for me. Thanks guys!
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  25. #2245
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    Default Re: The Cooking Thread

    this thread is like some tiny oasis of good questions and sensible answers in a vast infested pangea of destruction.

  26. #2246
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    Could you clarify this some? Do you touch your thumb muscle with each finger or do you use a finger on the other hand? Sorry if this is dense, but I'm pretty confused.
    On one hand you do the thumbtip to fingertip, with the other , you feel your thumb muscles tension. I agree with fp on the nuke hot skillet but I roast/finish in a hotter oven, for me its what o know from the restaurant world.
    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.

  27. #2247
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    Default Re: The Cooking Thread

    That's interesting. I usually just pan cook my steaks and then let them sit 5-10 minutes and I can pretty much always achieve a good medium rare, but I've never even though to incorporate the oven. Pete, what would your setting be as opposed to FP's approach?
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  28. #2248
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    A flaming hot skillet(cast iron) on one side then flip it AMD throw it in the hot oven. This is for a nice thick steak buy also b/s chicken breast. Both an inch thick or more. Then rest for 05-10 of course. Many ways to cook a steak...
    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. #2249
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Propellerpete View Post
    A flaming hot skillet(cast iron) on one side then flip it AMD throw it in the hot oven. This is for a nice thick steak buy also b/s chicken breast. Both an inch thick or more. Then rest for 05-10 of course. Many ways to cook a steak...
    this is my approach for any thick cut of meat (if i'm not grilling) -- you get a quick sear which seals in the juices, and then baking it cooks it throughout. results in a much less dry & more flavorable chop. I don't eat much steak, but this works great on chicken breasts (not cutlets) and thick cut pork chops too.
    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.

  30. #2250
    Coachella Junkie PlayaDelWes's Avatar
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    Default Re: The Cooking Thread

    Great tips all. Does anyone use broil for their steaks once in the oven? And are you cooking on the cast iron skillet once in the oven?

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