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Thread: The Cooking Thread

  1. #3451
    Member zircona1's Avatar
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    Default Re: The Cooking Thread

    I bought some fresh basil at the Farmer's Market yesterday, made some spaghetti sauce for tonight, then made some pesto which I'm freezing for later.

    I'm trying to grow my own basil, I had a small pot on my windowsill that barely sprouted, until someone told me you have to put it outside, it loves the sun and the heat. So now I'm trying that.
    We're here to play some Mississippi Delta Blues. We're in a horrible depression, and I gotta admit - we're starting to like it.

  2. #3452
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    good luck with the basil!

    what is a good vegetarian substitute for chicken? I was making dinner for a few people and one person is a vegetarian. if there are no good substitutes i guess i could make something else.
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  3. #3453
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    In what dish?

    One option - maybe not applicable to a small dinner - is to provide enough dishes/sides that one can make a vegetarian meal.

    Possibly more useful, I have loved tempeh instead of chicken in a number of different ways, sauteed and served on salad, in a stir-fry type dish or battered and fried like boneless buffalo wings. That being said I also have known vegetarians that do not like tempeh.

    So it might be best to ask?
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  4. #3454
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by zircona1 View Post
    I bought some fresh basil at the Farmer's Market yesterday, made some spaghetti sauce for tonight, then made some pesto which I'm freezing for later.

    I'm trying to grow my own basil, I had a small pot on my windowsill that barely sprouted, until someone told me you have to put it outside, it loves the sun and the heat. So now I'm trying that.
    For our CSA last year we got so many greens that making pesto became nearly a weekly thing. It went well made with a wide variety of greens, nuts and garlic/garlic scapes/scallions, etc.

    Home grown basil would be great, so good luck!
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  5. #3455
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    What are you making with the chicken? Sometimes tofu is a good replacement, sometimes you can use portobello mushrooms, really depends on the flavors your working with.
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  6. #3456
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    it's an italian dish with tomato sauce
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  7. #3457
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Eggplant or gnocchi seem like they could be good calls. If you're going to bread the chicken, do it with eggplant. If not, gnocchi seems like a safe bet.
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  8. #3458
    Member HAIRYGOOMBA's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    good luck with the basil!

    what is a good vegetarian substitute for chicken? I was making dinner for a few people and one person is a vegetarian. if there are no good substitutes i guess i could make something else.
    "Gardein" is a very tasty chick'n or turk'y "meat substitute". And Tofurkey makes a really delicious Italian sausage which is fantastic if you brown it, grill it, so it's sort of crusty. I think the portabellas or eggplant are great suggestions, too...although I am not a very handy eggplant chef.
    Nice of you to be so accommodating! I had a friend fix a "vegetarian meal" for me, "except for the anchovies"!!!!!????
    For all intensive porpoises presale finally sold out

  9. #3459
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Multigrain Salad with Roast Salmon and Nutella

  10. #3460
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Frangelico. are you a retiree?

  11. #3461
    Member Propellerpete's Avatar
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    Default Re: The Cooking Thread

    Sounds like a mole chili would do the trick on a number of those! Nuts, beans dark sugars. Get adventurous with 'corn' bread if you use some of those grains after you crack/stone grind them they could be subbed for the cornmeal in a recipe..with cheddar and another dark sugar! Have fun!
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  12. #3462
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    Also couldn't find the fancy French red rice so I used a Burgundy Red Rice and cooked it a little longer. Will certainly make the rice as a side dish/entree over and over.
    I made this about 7 months ago and this rice certainly inspired a new staple. Cooking rice in stock and onions started it and got me thinking of Jambalaya, which is basically cooking rice in stock and sweated vegetables. I have been making a lot of dishes on the pilaf/risotto spectrum (I understand that this is simplifying and reductionist), cooking rice (and related) in stock, sweated vegetables and wine. It's pretty much the best thing.

    I currently have the rest of the Burgundy Red Rice cooking in a liquid from a shallot, Crimini mushrooms, heirloom tomatoes plus chicken stock and Pinot Noir. It works well as a side but tonight it is my full dinner.

    I understand it's a standard cooking thing but I really hadn't gone there.
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  13. #3463
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Had a bunch of sorrel from the garden, and some lake trout a friend brought over. I made trout with a sorrel cream sauce and a side of snap peas also from the garden. Also made some summer squash and basil soup topped with some yogurt and pine nuts. Got the summer squash from the tsa and basil from the garden. Everything turned out great
    ACxDC 2015

  14. #3464
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    I was craving cookies, so I pulled out my mom's old Betty Crocker and found a recipe for sugar cookies that I had everything for. The dough is in the fridge right now, and I'm baking once the Dodgers win this game (here's hoping.)
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  15. #3465
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    enjoy your stupid Dodgers cookies (nothing personal).

    Update on my DIY sous vide machine project: Abandoned it after my gf gave me the Anova immersion cooker. All I can say is holy shit. Done a few steaks in it that were unreal. Today I did a couple lobster tails sealed with butter. Not only were the tails done to perfection, but the butter/lobster juice that was saved inside the bag was insanely good. Usually when I bake or broil a tail I lose all that, but no more.

    Anova is coming out with their second generation one this fall (getting rid of the unnecessary touchscreen, and making give it more flexible immersion options). I think It'll retail for $179. Highly recommend it. It's nearly impossible to screw something up with this thing.

  16. #3466
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    i use a le creuset stovetop grill in lieu of going down to my apartment complex grill. after using this for awhile now, i don't think i am using it right. does anyone have experience with these? i feel like the outside gets brown too quick in comparison to the inside. what is the secret to getting the perfect cook of meat?

    here's what i have tried:

    1. not using any oil (meat stuck to pan)
    2. olive oil on the meat
    3. olive oil on the pan
    4. accidentally setting my burner to high (wouldn't recommend and neither would the fire alarm)
    5. setting my burner to medium, letting it heat up, then placing the meat on, cooking at even intervals, and turning


    should i be using lower heat? should i vary the heat? any suggestions are appreciated. thanks
    Last edited by chairmenmeow47; 07-14-2014 at 09:35 AM.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  17. #3467
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    i use a le creuset stovetop grill in lieu of going down to my apartment complex grill. after using this for awhile now, i don't think i am using it right. does anyone have experience with these? i feel like the outside gets brown too quick in comparison to the inside. what is the secret to getting the perfect cook of meat?

    here's what i have tried:

    1. not using any oil (meat stuck to pan)
    2. olive oil on the meat
    3. olive oil on the pan
    4. accidentally setting my burner to high (wouldn't recommend and neither would the fire alarm)
    5. setting my burner to medium, letting it heat up, then placing the meat on, cooking at even intervals, and turning


    should i be using lower heat? should i vary the heat? any suggestions are appreciated. thanks
    I use to use one all the time, if you are doing steak I recommend high to start, letting the pan get extremely hot prior to putting the meat on. You want it to smoke. Season the steak heavily, rub it down with olive oil, make sure the meat is room temp before putting it on the grill pan, turn on your vent and open the patio door and sear the outside. If you like your steak a little more well done lower the heat to medium after the outside is seared and cover with a lid, or put it in the oven for a bit.

    For chicken, pork chops or anything else I would start it at a medium high to high heat for a good sear on the outside, then lower the heat to medium and cover.
    Last edited by locachica73; 07-14-2014 at 09:54 AM.
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  18. #3468
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    FYI, sur la table is offering 1/2 price cooking classes through monday. i am taking a gnocci class
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  19. #3469
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    What would half price run me?
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    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  20. #3470
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    $33 instead of $70 or whatever. i am working early friday and going to a 2-4pm class at kierland if you are interested, the menu looks YUMMY! you get a meal of everything you cooked and i have been told you can bring wine.

    http://www.surlatable.com/sku/1691542/Gnocchi+Workshop
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  21. #3471

    Default Re: The Cooking Thread

    youtube is free

  22. #3472
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Ivy, that sounds cool, but I won't be able to make it this time around. Take notes and you can teach me later. I will bring wine.
    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.

  23. #3473
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by superfan View Post
    youtube is free
    so is your mom

    not to mention that i don't have to do dishes, i don't have to buy supplies, i can meet new people, and i can ask questions.
    Last edited by chairmenmeow47; 07-16-2014 at 10:52 AM.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  24. #3474
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    the gnocchi class was gun and yummy. i am enjoying more butter sauces than tomato as i get older. we made a ricotta ravioli which was so decadent and yummy. glad i have another use for my cheese making i realized that i don't really enjoy pastas with herbs thrown into the dough though. and the yukon gold potatoes were better than the russet imo.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  25. #3475
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Just got a crock pot. What are some of your favorite dishes to make in it?
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  26. #3476
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Pot roast with wine and mushrooms
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  27. #3477
    Coachella Junkie getbetter's Avatar
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    Default Re: The Cooking Thread

    I'm so excited for these fucking carrots to be done in the oven....This also could be in the drunk thread.
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  28. #3478
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    The local market had locally raised lamb and pork chops, so the past few nights I've been eating great. They were super cheap, better marbled than the regular cuts and man, the flavor of a good, fresh pork chop is just outta this world.

    I had my brother, his family, and my best friend over tonight for dinner. We did chops and I made up some really excellent green beans. They're easy, and always a crowd pleaser:



    Ingredients

    2 tablespoons soy sauce
    1 tablespoon unseasoned rice vinegar
    2 teaspoons Sugar
    dash Hot chili flakes (to taste)
    1 pound green beans (trimmed)
    1 tablespoon Toasted sesame oil
    2 tablespoons grated fresh ginger
    2 tablespoons thinly sliced garlic



    Directions

    In a small bowl, whisk together the soy sauce, vinegar, sugar and chili flakes. Set aside.
    Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. Uncover, and drain any water that remains in the pan.
    Add the oil, ginger and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don't let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens and glazes the beans, about 2 minutes.
    Transfer to a platter and serve the beans hot or at room temperature.









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  29. #3479
    Member crazykittensmile's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    Just got a crock pot. What are some of your favorite dishes to make in it?
    http://allrecipes.com/recipe/homesty...a-slow-cooker/

    This is one of my favorites. I find the cooking time convenient for a full workday. You can set it up before you leave and toss the shredded cabbage in when you get home to finish it up. Serve with salad and sticky rice or Hawaiian mac salad. Sidenote: don't use any other pork cut than a shoulder/butt or it will come out too dry.

  30. #3480
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    i am enjoying more butter sauces than tomato as i get older.
    If your aging GI tract isn't guiding that choice it's certainly appreciative of it.

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