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Thread: The Cooking Thread

  1. #2521
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    To this day my grandma's kasha varnishkes is one of my top favorite dishes.

  2. #2522
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Hannahrain View Post
    Sounds like nobody's grandma has ever made you holishkes properly.

    I'll be doing soup and macaroons with a friend tomorrow evening but probably nothing else culturally relevant. It's sort of a waste to go all-out with just two of us.
    My mom made holishkes all the time. And I love kasha varnishkes, as well as kugels, knishes, and all the other asshole-soldering foods. Don't get me wrong, I'm not saying any are bad, and of course they evoke memories of family and holidays and while they deliver on the endorphins and comfort, I can't say I'm blown away by typical jewish fare much anymore. Maybe my jew card has expired, I don't know. Nowadays, I'm gravitating to my brother-in-law's sephardic foods since that's what my sister makes (and no more bubbie to make ashkenazi grub). So shakshouka, bourekas, dag hareef, etc. all provide a different perspective and cut through the good ol' meat/dough/grain of eastern european cuisine.
    northside groove...southside groove....eastside groove...westside groove

  3. #2523
    Member Y0UNGBL00D's Avatar
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    Default Re: The Cooking Thread

    simple pastrami sangwhich, but i've started steaming the cheese....


  4. #2524

    Default Re: The Cooking Thread

    I can really recommend Humus (u know; chick peas, sesam paste, olive oil, lemon....) + lebanese bread - that should fill u up for the Coachella day (&nite)
    ...and/or for breakfast wholemeal sandwiches richly spread with cashew butter...whatyathink?
    1st time in the US!!! ...starting with Coachella!!!

  5. #2525
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Tomorrow I'm experimenting again with gumbo. This time there was a store that had okra in town, so I'll be using some in the recipe, and I got fresh creole sausage from the meat market. I'm shooting for a darker roux this time, as last time it was quite good but pretty light.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  6. #2526
    Member Y0UNGBL00D's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Jonny Purple View Post
    I can really recommend Humus (u know; chick peas, sesam paste, olive oil, lemon....) + lebanese bread - that should fill u up for the Coachella day (&nite)
    ...and/or for breakfast wholemeal sandwiches richly spread with cashew butter...whatyathink?
    i think this is more year-round cooking in general, but you're right.

  7. #2527
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Hummus is great for Coachella. High in fiber = regular deuces, which no one can complain about when sweating in a hot portapotty. Easy to make, travels well too. Hell, I should whip up a batch, thanks for the tip.
    northside groove...southside groove....eastside groove...westside groove

  8. #2528
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    With the goal of making a dark roux for gumbo, I cooked my bacon grease/peanut oil mixture for two hours. I only achieved a dark peanut butter color, but the burns on my wrists were sign enough that it was cook time. I hope to turn in a gumbo better than the last one I made, and right now the house smells incredible, even if my right wrist is burned to kingdom come. Damn cajun napalm.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  9. #2529
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    burns on my wrists


    Mine is courtesy of my roasting pan. Or, rather, the tall handles of that roasting pan.
    Quote Originally Posted by getbetter View Post
    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  10. #2530
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Tall handles in the air, let me see 'em
    Quote Originally Posted by getbetter View Post
    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  11. #2531
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread



    Still new, not set in, but they're growing.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  12. #2532
    Coachella Junkie Neighborhood Creep's Avatar
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    Default Re: The Cooking Thread

    I ended up making that avocado chicken salad tonight and am pleasantly surprised how good it was. I ended up using it as a cracker spread.
    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

  13. #2533
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Tonight I was pan frying some frozen mahi burgers and some oil splatted up when I flipped them and hit me in the face. First time that's ever happened to me.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  14. #2534
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Will it leave a scar? cuz that'd be cool if there was a cooking scar that wasn't too big (gross) but big enough (badass).

  15. #2535
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    cuz you know there's nothing more badass than flipping mahi burgers

  16. #2536
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    also I hope you thawed those bad boys before you put them in the hot oil, otherwise your burn scar should just spell 'dumbass'.

  17. #2537
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    No scar, didn't even leave a burn mark. Was just a tiny drop that was really hot for a second then went away. And no I didn't thaw them out, the directions on the box said put 1 tablespoon of oil and put the mahi burgers in the oil while frozen. Maybe that makes me a dumb ass for following directions though because I rarely do that when I cook.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  18. #2538
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread



    The gumbo turned out great. The okra is a nice, slimy addition. There's much more flavor than last time.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  19. #2539
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    That's quite purdy there, bmack. Any beer accompaniment?
    This Will Destroy You| A Place To Bury Strangers| His Name Is Alive| Barry Manilow| Coachella| U2

  20. #2540
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    I had a bottle of Mammoth Brewing 395 IPA. Tastes like sage!
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  21. #2541
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    My mom made holishkes all the time. And I love kasha varnishkes, as well as kugels, knishes, and all the other asshole-soldering foods. Don't get me wrong, I'm not saying any are bad, and of course they evoke memories of family and holidays and while they deliver on the endorphins and comfort, I can't say I'm blown away by typical jewish fare much anymore. Maybe my jew card has expired, I don't know. Nowadays, I'm gravitating to my brother-in-law's sephardic foods since that's what my sister makes (and no more bubbie to make ashkenazi grub). So shakshouka, bourekas, dag hareef, etc. all provide a different perspective and cut through the good ol' meat/dough/grain of eastern european cuisine.
    I understood about every 3rd word there. My ignorance for sure although half the words when I quoted them, came up with the red spell check mark haha. BMack, that looks killer. I am not a big okra fan, but there are some dishes it just needs to be in it and it adds that "taste" sometimes you can't quit find. Now fried okra, yummmmmy......
    Have Another Hit Of Colorado Sunshine

  22. #2542
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    I made chili again. Great for making a large batch, great for freezing/reheating. This time around I basically combined the Turkey with White Bean Colorado-style chili recipe I've made before with The Best Chili Ever from Serious Eats. That recipe is gigantic and a bit of a mess... which is why I just stole a few ideas. I am guessing the most significant changes were using beef for stew (instead of ground turkey), the puree of the toasted and rehydrated chiles and adding Bourbon, apple cider vinegar and soy sauce. The beef was about perfect and this was the richest chili I have ever made, including other beef chilies.
    Quote Originally Posted by getbetter View Post
    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  23. #2543
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    I took a knife sharpening class today. Screw paying someone else to do it, and forget electric or other sharpening "systems". 3 waterstones, a strop, and my knives were taking hair off my arm. Highly recommended.
    northside groove...southside groove....eastside groove...westside groove

  24. #2544
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    I made crepes for the first time last night. Basically an excuse for me to make Pancakes for dinner. It's basically the same ingredients as pancakes just different ratios of them. The only difference is the Pancake recipe I use calls for two tsp of Vegetable oil and the crepe recipe used two tbsp of melted butter. I think I'm going to start using the melted butter in regular pancakes because holy shit does it make a difference. I just rolled some turkey in them and made one fruit desert style crepe. Overall pretty good but since it was a spur of the moment idea I really didn't have the ingredients to pull off a more interesting stuffing then just turkey. Next time.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  25. #2545
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    I took a knife sharpening class today. Screw paying someone else to do it, and forget electric or other sharpening "systems". 3 waterstones, a strop, and my knives were taking hair off my arm. Highly recommended.
    I need to do this. I have a couple whetstones and a steel but I can't ever get my knives as sharp as I'd like. Where'd you take the class?

  26. #2546
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I made Thomas Keller's recipe for Braised Beef Short Ribs last night. Accompanied by Thomas Keller's recipe for Polenta and Zarela Martinez' recipe for sauteed spinach. It was all wonderful.

    http://mondodinner.com/2011/08/brais...thomas-keller/

    (note a couple of the pics in that blog show that the cook took a shortcut and didnt' follow the directions to the letter. Deal with it).

    I could not find boneless short ribs (I don't think i've ever seen that anywhere) ("boneless ribs" seems like such an oxymoron to me) so I got bone-in ribs and removed the bone.

  27. #2547
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Bone in is the English cut. Bone out is also used in Chinese a lot. cr****
    Have Another Hit Of Colorado Sunshine

  28. #2548
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I need to do this. I have a couple whetstones and a steel but I can't ever get my knives as sharp as I'd like. Where'd you take the class?
    Tom, I think you'd love this. Phoenix Knife House, 48th St. and Indian School. $85 for 2 hours. They give you a knife, you dull it, and then sharpen it so it cuts paper, hair, etc. You keep the knife as well, and they offer 10% off sharpening supplies after you take the class. They mostly specialize in Japanese knives, and they encourage you to bring a knife or two in to get some feedback/sharpening tips. Next class is May 12th, class size is limited to 8 and they fill up fast.
    northside groove...southside groove....eastside groove...westside groove

  29. #2549
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Tom, I think you'd love this. Phoenix Knife House, 48th St. and Indian School. $85 for 2 hours. They give you a knife, you dull it, and then sharpen it so it cuts paper, hair, etc. You keep the knife as well, and they offer 10% off sharpening supplies after you take the class. They mostly specialize in Japanese knives, and they encourage you to bring a knife or two in to get some feedback/sharpening tips. Next class is May 12th, class size is limited to 8 and they fill up fast.
    That would pay for itself after one knife or two. I suck at that type of sharpening but then I never took a course either... cr****
    Have Another Hit Of Colorado Sunshine

  30. #2550
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I want a ice cream soda. I don't know the last time I had one. I only have red velvet ice cream and ginger ale. Nawwww... cr****
    Have Another Hit Of Colorado Sunshine

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