Page 77 of 123 FirstFirst ... 7273747576777879808182 ... LastLast
Results 2,281 to 2,310 of 3668

Thread: The Cooking Thread

  1. #2281
    Member Propellerpete's Avatar
    Join Date
    Mar 2012
    Location
    NorthWest Corner, USA
    Posts
    240

    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    Hi Pete. Feel free to invite me over for dinner anytime, unless you live in Olympia or Vancouver.
    From Oly but in Bellingham now. C'mon up!
    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.

  2. #2282
    Gummi bear sultan miscorrections's Avatar
    Join Date
    Mar 2007
    Location
    Citty upon a Hille
    Posts
    15,979

    Default Re: The Cooking Thread

    Aaaaah, too far!
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  3. #2283
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,039

    Default Re: The Cooking Thread

    Quote Originally Posted by dorkfish View Post
    - a play off the Momofuku confit chicken wings (but with drums, as well) tossed in their standard Octo vinaigrette.
    do you have Chang's cookbook? I just saw that the other day. I didn't get it but I was tempted. Is it worthwhile?

  4. #2284
    Coachella Junkie dorkfish's Avatar
    Join Date
    Nov 2006
    Location
    San Francisco, CA
    Posts
    12,296

    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    do you have Chang's cookbook? I just saw that the other day. I didn't get it but I was tempted. Is it worthwhile?
    Yeah, I have his book. It's somewhat of an interesting read, because he writes in his normal voice ("Yeah, fucking delicious three layer pork, bitch!"), but I wouldn't call it an absolutely must have (...when the recipes are as easy to obtain as everything else on the internet), but if his style interests you, at all, you would probably enjoy it.

    His flavors tend to be delicious, but usually far from their cultural recipe norm. I have a jar of his kimchi in my fridge. It's way sweeter and tastes more of fish sauce than any that I've had prior, but it's tasty.
    *based upon tedious fact checking.

  5. #2285
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,039

    Default Re: The Cooking Thread

    I have never been able to get in to Momofuku when I've been in NY but Chang fascinates me. I have this book where chefs talk about cooking and music. Chang's playlist is by far the best in the book. He calls it Songs to Lose Customers By - songs on heavy rotation at Momofuku

    Luna, "Chinatown"
    The Traveling Wilburys, "Margarita"
    The Kinks, "Sweet Lady Genevieve"
    The Clean, "Anything Could Happen"
    Silver Jews, "The Wild Kindness"
    Palace Music, "Work Hard/Play Hard"
    Erma Franklin, "Piece of My Heart"
    The Replacements, "Within Your Reach"
    Joe Strummer & the Mescaleros, "Coma Girl"
    Asamov, "Gone Head"
    The Rosebuds, "Life Like"
    Pink Floyd, "Childhood's End"
    Vetiver, "The Swimming Song"
    801, "T.N.K. (Tomorrow Never Knows)"
    Can, "I'm So Green"


    also, excerpt from interview:

    TRP: Why is there ice in your urinals?

    Chang: So when you piss in it it doesn't splash. Because it's stainless steel, without it, the pee goes all over."

    TRP: It's also kind of fun to watch the ice melt.

    Chang: Exactly. That's the main reason. I think it's one of the weird pleasures of being a guy is to watch ice melt, or snow melt, when you piss on it.
    Last edited by TomAz; 01-31-2013 at 05:44 PM.

  6. #2286
    Coachella Junkie GuyInTucson's Avatar
    Join Date
    Jan 2010
    Posts
    8,443

    Default Re: The Cooking Thread

    Quote Originally Posted by Propellerpete View Post
    Due to the rainy wet weather up here in Wa State, were having Pot roast for dinner with some baked potatoes instead of putting them in the sauce

    Start with a rib cut Chuck Roast, salt and pepper


    Sear in a cast iron


    Add flavorings and


    Then add some high octane red wine and deglaze!!!!


    Should be ready around 530-6.

    you motherfucker...

  7. #2287
    Coachella Junkie fatbastard's Avatar
    Join Date
    Nov 2006
    Location
    Pasadena
    Posts
    12,376

    Default Re: The Cooking Thread

    Quote Originally Posted by Propellerpete View Post
    From Oly but in Bellingham now. C'mon up!
    Big up to the wine section in Haggen.
    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.

  8. #2288
    Member Propellerpete's Avatar
    Join Date
    Mar 2012
    Location
    NorthWest Corner, USA
    Posts
    240

    Default Re: The Cooking Thread

    Quote Originally Posted by fatbastard View Post
    Big up to the wine section in Haggen.
    You stalking me? Thats where i do most of my shopping!
    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.

  9. #2289
    Member Propellerpete's Avatar
    Join Date
    Mar 2012
    Location
    NorthWest Corner, USA
    Posts
    240

    Default Re: The Cooking Thread

    Quote Originally Posted by GuyInTucson View Post
    you motherfucker...
    Thanks!
    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.

  10. #2290

    Default Re: The Cooking Thread

    Quote Originally Posted by dorkfish View Post
    I'm doing chicken wings and drums two ways:
    - a play off the Momofuku confit chicken wings (but with drums, as well) tossed in their standard Octo vinaigrette.
    - my every-few-years overly indulgent Buffalo wings that require combining butter/margarine/sour cream and way too many herbs and spices. I wish this didn't taste good, because the recipe is kinda terrible, but it's too awesome.
    Chips/Salsa/guacamole
    Leftover meat ziti from the dinner party the night before.
    Probably a Drakes Hopocalypse (since its released the day before) amongst other beers and gins.
    Will you please post the recipe for the heart attack wings? I want to try them out.

  11. #2291

    Default Re: The Cooking Thread

    I'm heading to a Super Bowl party on the weekend. Planning on bringing over something I was introduced to when I was tailgating at the GB/SF game. They're called armadillo eggs and its a cream cheese stuffed jalape˝o that is wrapped in bacon and then grilled. I'm thinking of kicking it up a notch and doing a few different additions to the cream cheese stuffing. Suggestions?
    06,11,12,13,14(1+2)

  12. #2292
    Coachella Junkie Drinkey McDrinkerstein's Avatar
    Join Date
    Jan 2009
    Location
    DTLA, CA
    Posts
    22,232

    Default Re: The Cooking Thread

    Most people just call those Jalepeno poppers. And they are delicious.
    last.fm
    5/15-17/15 - Psycho CA @ Observatory // 5/22/15 - Laura Jane Grace @ Hollywood Forever Cemetary // 5/27/15 - Neutral Milk Hotel @ Warner Grand Theater
    6/3/15 - Sufjan Stevens @ Dorothy Chandler // 7/15/15 - Shellac @ Regent // 7/31/15 - Melt Banana w/Torche @ Roxy

  13. #2293
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,915

    Default Re: The Cooking Thread

    There are a lot of different variations to those. Google "atomic buffalo turds", "ABTs", "atomic dragon turds" etc.

    Personally, I'm not a huge fan of cream cheese in them, it's kinda pedestrian. Consider pairing that with a more interesting cheese, like a gruyere, raclette, emmenthal, saint andre, etc. And then consider the cheese and meat pairing with something that will complement that, such as a sliver of fig, dried fruit, dried apple, etc. And then smoke that bastard in a smoker (if you have one) low and slow.

    If all of that seems like a PITA, another popular variation is to stuff with bulk sausage or some other meat filling, as well as some cheese. You can take a sliver of cheese, wrap in sausage, stuff in jalapeno (or other chile), wrap in bacon, and poof.

    Or, if you really want to fuck your guests over, make one of the poppers stuffed with Bhut Jolokia/Trinidad Scorpion pepper and unfortunate eater gets a prize. Like a burned out esophagus.

    Enjoy!
    northside groove...southside groove....eastside groove...westside groove

  14. #2294
    Peaceful Oasis TomAz's Avatar
    Join Date
    Nov 2006
    Location
    Zenith, Winnemac
    Posts
    41,039

    Default Re: The Cooking Thread

    I'm wondering if the subtle goodness of a ComtÚ or Emmenthal would be overwhelmed by the jalepeno?

  15. #2295
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,915

    Default Re: The Cooking Thread

    Believe it or not, when the green jalapeno is smoked, it really mellows out the flavor and the heat (which was somewhat counter intuitive to me when I made my first batch, since chipotles are spicy - the reason for their spicyness is the more mature red jalapenos are used, which when smoked, maintain a lot of thier heat). You'll get more of a true mild smokey green chile flavor instead of a raw hot flavor.
    northside groove...southside groove....eastside groove...westside groove

  16. #2296
    Coachella Junkie dorkfish's Avatar
    Join Date
    Nov 2006
    Location
    San Francisco, CA
    Posts
    12,296

    Default Re: The Cooking Thread

    Quote Originally Posted by Tubesock Shakur View Post
    Will you please post the recipe for the heart attack wings? I want to try them out.
    Combine:
    (1/2 C) 1 stick of room temperature butter
    (1/2 C) 1 stick of room temperature margarine
    2TB Hidden Valley Ranch mix
    1.5 TB Cajun Seasoning
    1 tsp Cayenne
    1 tsp garlic powder
    1 tsp onion powder
    1 tsp cumin

    Once combined, stir in 1/2C of sour cream. The coolness of the sour cream will thicken the mixture, so fight through it. At this point, it's ready to use, but I usually just make a wax paper log and throw it in the fridge/freezer until it's needed.

    Warm up the Franks on a stove top (or microwave if needed) until it's hot enough to melt the butter when combined. Add however much butter you would normally add.

    I usually do the steam/bake wings method, but if you're using butter, margarine, and sour cream, why not deep fry the wings, too?
    *based upon tedious fact checking.

  17. #2297

    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    There are a lot of different variations to those. Google "atomic buffalo turds", "ABTs", "atomic dragon turds" etc.

    Personally, I'm not a huge fan of cream cheese in them, it's kinda pedestrian. Consider pairing that with a more interesting cheese, like a gruyere, raclette, emmenthal, saint andre, etc. And then consider the cheese and meat pairing with something that will complement that, such as a sliver of fig, dried fruit, dried apple, etc. And then smoke that bastard in a smoker (if you have one) low and slow.

    If all of that seems like a PITA, another popular variation is to stuff with bulk sausage or some other meat filling, as well as some cheese. You can take a sliver of cheese, wrap in sausage, stuff in jalapeno (or other chile), wrap in bacon, and poof.

    Or, if you really want to fuck your guests over, make one of the poppers stuffed with Bhut Jolokia/Trinidad Scorpion pepper and unfortunate eater gets a prize. Like a burned out esophagus.

    Enjoy!
    Awesome suggestions. I think pairing some nice cheeses and dried fruit might be a little highbrow for the group that will be in attendance, but it's definitely something I'll try in a different setting. I think I'm going to roll with some roasted garlic, andouille sausage and various cheeses for this endeavour.
    06,11,12,13,14(1+2)

  18. #2298
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,915

    Default Re: The Cooking Thread

    Yeah, there's always a fine balance between looking like a total douchey snob and wanting to put out some interesting food.

    UFC is on this weekend, so Saturday night I'm making Vatapa (brazilian shrimp stew) and some chicken adobo for my filipino friend. Both are easy, interesting, and tasty as all get out.
    northside groove...southside groove....eastside groove...westside groove

  19. #2299
    Rover canexplain's Avatar
    Join Date
    Jan 2007
    Location
    Aurora Colorado
    Posts
    15,053

    Default Re: The Cooking Thread

    Or, if you really want to fuck your guests over, make one of the poppers stuffed with Bhut Jolokia/Trinidad Scorpion pepper and unfortunate eater gets a prize. Like a burned out esophagus.


    Some times when a person comes to my house and brags that nothing is too hot for them and they love hot sauce, I give them a couple of drops of Daves (different kinds) on a toothpick. I love the expression cr****
    Have Another Hit Of Colorado Sunshine

  20. #2300
    old school unit300021's Avatar
    Join Date
    Apr 2007
    Location
    San Francisco, for now...
    Posts
    3,693

    Default Re: The Cooking Thread

    Normally I would make something for the Game but not this year. I don't want to be concerned about cooking this year. I'm going to Costco to pick up some of their pre made stuff. Anny suggestions on what to get from there?
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  21. #2301
    Rover canexplain's Avatar
    Join Date
    Jan 2007
    Location
    Aurora Colorado
    Posts
    15,053

    Default Re: The Cooking Thread

    Costco has the best shit in the world. For easy and a bit lame are their poppers. They are easy and good. All of their frozen wings are pretty good. I would just make a shit load of chile, buy french bread, and be done with it cr****
    Have Another Hit Of Colorado Sunshine

  22. #2302
    Member insbordnat's Avatar
    Join Date
    Jan 2007
    Location
    In a blazing inferno
    Posts
    1,915

    Default Re: The Cooking Thread

    You can't go wrong with most stuff at Costco. There's a ton of heat and serve shit. Not the best quality in the world, but the convenience factor makes it a decent proposition.

    I especially think the "El Sol" salsa is a good choice.
    northside groove...southside groove....eastside groove...westside groove

  23. #2303
    old school unit300021's Avatar
    Join Date
    Apr 2007
    Location
    San Francisco, for now...
    Posts
    3,693

    Default Re: The Cooking Thread

    I ended up getting wings, meatballs, shrimp, grape leaves, and pita chips and hummus. Not the best things but I'm not going to be worried about cooking tomorrow.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  24. #2304
    Coachella Junkie jackstraw94086's Avatar
    Join Date
    Dec 2006
    Posts
    8,698

    Default Re: The Cooking Thread

    use more Saffron.

    of course ultimately it'd be nice for the price to drop too.

  25. #2305
    old school unit300021's Avatar
    Join Date
    Apr 2007
    Location
    San Francisco, for now...
    Posts
    3,693

    Default Re: The Cooking Thread

    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with 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?

  26. #2306
    old school Robin's Avatar
    Join Date
    Jan 2011
    Posts
    3,249

    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with me?
    I usually just season it the way I would with hamburgers and just add breadcrumbs.

  27. #2307
    Coachella Junkie fatbastard's Avatar
    Join Date
    Nov 2006
    Location
    Pasadena
    Posts
    12,376

    Default Re: The Cooking Thread

    Keep it moist (not Robin, the meat).
    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.

  28. #2308
    The Encyclopedia bmack86's Avatar
    Join Date
    Nov 2006
    Location
    Bishop, CA
    Posts
    29,164

    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with me?
    My dad makes a great meatloaf. He uses a package of regular pork sausage with his ground meat, onions, green bell pepper, celery, two egg to bind everything together, a little bit of milk, and spices, then tops it with ketchup/bbq mixture, bread crumbs and thick cut bacon. When he has it, he also puts swiss cheese into the loaf, and usually grates fresh parmesan on top. Cook for at least an hour.

    Do NOT use italian sausage. I did that once and it was overpowering.
    Last edited by bmack86; 02-07-2013 at 06:43 PM.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  29. #2309
    LOLocaust Survivor Hannahrain's Avatar
    Join Date
    Feb 2007
    Location
    stately Rain Manor
    Posts
    17,474

    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with me?
    I do it this way. Ingredients bolded not because I think you're a moron but because it's probably easy to overlook the tomato sauce. It's crumblier than a lot of other meatloaves, so be forewarned that it's more a scooping dish than a slicing dish. Best with potatoes. Probably even better with some thoughtfully combined veggies a la Bryan's father. But, if you're looking for a classic nuclear household cat-eye glasses sweater set meatloaf, here it is.

    Quote Originally Posted by Hannahrain View Post
    This isn't remotely glamorous or gourmet, but it's delicious, easy, inexpensive and it makes great leftover sandwiches, so I'm putting my great-grandma's time-honored meatloaf recipe here. I made it last night and definitely do not regret it.

    1 3/4 lbs ground chuck
    1/2 cup chopped onion
    3 slices white bread, soaked in water and shredded
    Salt and pepper
    Ketchup


    Mix thoroughly, adding a splash of water. Cover, bake at 350 for 45 mins. Pour canned tomato sauce over the top and cook uncovered for another 30.

    I'm slowly working my way through her recipes and will post here when something's particularly good. I think next up is either cream cheese coconut rugelach or holishkes, both of which are family classics. I also have a brisket recipe that I understand is not to be reckoned with if anybody's ever looking for one.

  30. #2310
    old school unit300021's Avatar
    Join Date
    Apr 2007
    Location
    San Francisco, for now...
    Posts
    3,693

    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    My dad makes a great meatloaf. He uses a package of regular pork sausage with his ground meat, onions, green bell pepper, celery, two egg to bind everything together, a little bit of milk, and spices, then tops it with ketchup/bbq mixture, bread crumbs and thick cut bacon. When he has it, he also puts swiss cheese into the loaf, and usually grates fresh parmesan on top. Cook for at least an hour.

    Do NOT use italian sausage. I did that once and it was overpowering.
    Damn this sounds amazing, I have to do it next time. Hannah's sounds great to. I know I'm going to make meatloaf at least two more times in my life.

    I just ended up using the ground beef, diced up carrots onions, and green bell pepper. Added in some fresh garlic, one egg and some oatmeal to the mix. Topped off with some seasoning and baked it. It was decent, nothing spectacular though.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

Similar Threads

  1. Replies: 63
    Last Post: 05-03-2013, 05:11 PM
  2. Cooking With Menik
    By menikmati in forum Misc. Lounge
    Replies: 800
    Last Post: 03-24-2011, 11:05 PM
  3. What the hell is up with no cooking equiptment allowed??
    By calionis in forum Camping/Lodging
    Replies: 25
    Last Post: 04-08-2010, 08:28 AM
  4. Replies: 23
    Last Post: 12-31-2008, 10:17 AM
  5. Cooking my own food??
    By foto_synthesis in forum Camping/Lodging
    Replies: 11
    Last Post: 04-12-2007, 05:45 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •