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Thread: The Cooking Thread

  1. #1801
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Ahhh... There are Sprouts all around me and I have never been to one. I prefer cheap hormone filled food.
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  2. #1802

    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    Also, I stopped reading when I got to the mircowave part.
    Yeah, I know. It's called "flash heating" or something. You could probably skip that part and be fine in the oven. But the main thing is putting the seasoned fries inside the pita along with everything else. Haven't found a Greek place in the states who do it that way, only in Greece. Or don't make em.

    And what La Loca said about Sprouts. Some items are overpriced and some items are reasonable (for instance Vons has limes for 59 cents and they are 25 cents at Sprouts). But I don't really enjoy their music soundtrack as it's always loud Beatles or some retro sixties song trying to force you into peppy happiness. Play something original for once. My nephew works there and gets 15% off.

  3. #1803
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    my main issue with your recipe is it reads like a Betty Crocker recipe, telling you precisely what prepared items you need to buy.

    What constitutes "greek seasoning"? Maybe there's a spice in there I hate and would rather reduce or eliminate.
    Same with "Tzatziki spice".

    And dont' get me started with "gyro meat". It feels like this recipe was read off the side of the "gyro meat" box.

  4. #1804

    Default Re: The Cooking Thread

    what is this, Chef BoyarCritique?

    I listed the names and links for the seasoning if you want to scrutinize individual ingredients. Could be allergic to parsley. If you want want some good unique gyros, then make em as described, if you don't then go eat something else.

  5. #1805
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    dammit what if I want gyros (and I often do) and I don't have a readily available source of frozen prepared gyro meat? Then what use is the recipe to me?

    What if I have a readily available source of gyro meat that I simply need to heat and serve? Then what use is this recipe to me?


    I suspect this is a marketing ploy. I'll bet you work for Big Gyro.

  6. #1806

    Default Re: The Cooking Thread

    jeez, you are really hung up on this. Do them vegetarian, as indicated in my original post. Or go buy a corn dog and try to finish it in one bite.

  7. #1807
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by jackstraw94086 View Post
    my main issue with your recipe is it reads like a Betty Crocker recipe, telling you precisely what prepared items you need to buy.
    This is it right here. It does read like an advertisement.

  8. #1808
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    ITS A CONSPIRACY

  9. #1809
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Cold Cereal

    1/2 Cup Cheerios Cereal (Honey Nut or Original)
    1 Cup Milk

    Measure out cereal into a bowl. Add milk. Enjoy.
    northside groove...southside groove....eastside groove...westside groove

  10. #1810
    Coachella Junkie Drinkey McDrinkerstein's Avatar
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    Default Re: The Cooking Thread

    Gyros don't really taste REALLY good unless you're genuinely worried about how sanitary the place they were prepared is.
    last.fm
    7/31/15 - Melt Banana w/Torche @ Roxy // 8/22/15-8/23/15 - FYF Fest @ Exposition Park // 9/17/15 - Hum w/Mineral @ Regent //9/26/15 - Titus Andronicus @ Roxy
    10/20/15 - Blur @ Hollywood Bowl // 11/12/15 - Desaparacidos @ Teragram Ballroom // 11/21/15 - Blind Guardian @ City National Grove of Anaheim

  11. #1811
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by jackstraw94086 View Post
    my main issue with your recipe is it reads like a Betty Crocker recipe, telling you precisely what prepared items you need to buy.

    What constitutes "greek seasoning"? Maybe there's a spice in there I hate and would rather reduce or eliminate.
    Same with "Tzatziki spice".

    And dont' get me started with "gyro meat". It feels like this recipe was read off the side of the "gyro meat" box.
    In his defense, Cavender's is a well known greek seasoning. It's like the Tony Chacheres of greek. Do you think using Tony Chacheres is wrong? Because I know a lot of Louisianans who will disagree.
    northside groove...southside groove....eastside groove...westside groove

  12. #1812
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    I have been contemplating getting a vertical spit. But that's for tacos al pastor. But you pick up a Kronos cone of gyro meat, and voila!
    northside groove...southside groove....eastside groove...westside groove

  13. #1813

    Default Re: The Cooking Thread

    Coachella would sell out of them first day, weekend one with lines around tents

  14. #1814
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    In his defense, Cavender's is a well known greek seasoning. It's like the Tony Chacheres of greek. Do you think using Tony Chacheres is wrong? Because I know a lot of Louisianans who will disagree.
    I think specifying a brand of seasoning -- anything -- in a recipe turns the recipe into an advertisement.

    I am also suspicious of recipes that call for a lot of prepared foods. Just tell me how much meat to buy, how much basil, how much olive oil; I can make the rest.

  15. #1815
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    In his defense, Cavender's is a well known greek seasoning. It's like the Tony Chacheres of greek. Do you think using Tony Chacheres is wrong? Because I know a lot of Louisianans who will disagree.
    fuck your cajunz.

    If their cooking was meant to be a guarded secret then there's no need to post recipes in the first place. It's like DJ posting a chart half full of unreleased tracks.

    but seriously, Tony Chacheres might be a convenient and well understood shortcut amongst people who use it often, but for those that don't or don't have access to it then it's a bit rude to put it on a recipe intended for mass appeal.

  16. #1816
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Cold Cereal

    1/2 Cup Cheerios Cereal (Honey Nut or Original)
    1 Cup Milk

    Measure out cereal into a bowl. Add milk. Enjoy.
    Now this recipe has its own set of problems.

    First, the proportion of cereal to milk is all wrong. Second, while you are pimping industrial factory food, you don't even bother to recommend what kind of milk -- 2%? whole? what's the appropriate fat pairing here? Finally, the recipe is incomplete; you need to finish the dish with a dash of sweetened seasoning.

  17. #1817
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    I think specifying a brand of seasoning -- anything -- in a recipe turns the recipe into an advertisement.
    I sort of disagree with this as a general statement. Sometimes when I'm writing up recipes, I'll say Maldon instead of just specifying salt, because that brand means something very specific. That doesn't mean that I'm writing an advertisement.

  18. #1818
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    Now this recipe has its own set of problems.

    First, the proportion of cereal to milk is all wrong. Second, while you are pimping industrial factory food, you don't even bother to recommend what kind of milk -- 2%? whole? what's the appropriate fat pairing here? Finally, the recipe is incomplete; you need to finish the dish with a dash of sweetened seasoning.
    SWEETENED SEASONING?!

  19. #1819
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    First, the proportion of cereal to milk is all wrong.
    I disagree.
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  20. #1820
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    SWEETENED SEASONING?!
    You're usually much more perceptive than this. Just sayin'.

  21. #1821
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    fixed.

    Quote Originally Posted by insbordnat View Post
    Cold Cereal

    1/2 Cup Cheerios Cereal (Honey Nut or Original)
    1 Cup Milk
    Measure out cereal into a bowl. Add milk.
    When cereal is finished add 1/2 cup more cereal, continue eating
    When milk is finished add 1/2 cup more milk, continue eating
    repeat until cereal box is depleted. drink remaining milk

  22. #1822
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    I sort of disagree with this as a general statement. Sometimes when I'm writing up recipes, I'll say Maldon instead of just specifying salt, because that brand means something very specific. That doesn't mean that I'm writing an advertisement.
    Yeah but that's cuz Maldon is the salt of the gods.

  23. #1823

    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    SWEETENED SEASONING?!
    use Cavender’s

  24. #1824
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    You're usually much more perceptive than this. Just sayin'.
    I understand what you were doing. I just find the idea of adding any sweetener to Cheerios, branded or otherwise, to be repugnant.

  25. #1825
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    You usually have good taste, it is a shame it has failed you w.r.t. Cheerios.

  26. #1826
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    To be fair, I don't really eat cereal at all. Except for steel cut oats, hot with various toppings.

  27. #1827
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I prefer my oats cut with a zinc-copper oxide admixture.

  28. #1828
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    I am planning on using the slow cooker to make NC-style pulled pork but I am not sure there will be anything left.
    Yesterday I made a NC-style barbecue sauce and today I left six pounds of trimmed and dry rubbed pork shoulder in the slow cooker for about eight hours with a few pineapple slices, some of that sauce, vegetable stock, and enough water to cover it. Ya know it's done when the chunks can't support their own weight, which is probably my favorite part. Other than, well, getting to eat it.



    I love my slow cooker, so much.
    Last edited by mountmccabe; 04-01-2012 at 04:03 PM. Reason: recipe for sauce; dry rub for the pork was much the same spices
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  29. #1829
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    That looks delicious.

  30. #1830

    Default Re: The Cooking Thread

    Tonight:

    Greek Salad (tomato, red onion, cucumber, green pepper, feta cheese, olive oil)
    Pasta (spaghetti, heavy garlic, butter, parmesan cheese, tomato, basil)
    Pinot Grigio

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