The All-Purpose COOKING Thread

[Criden]

So, I know I started a thread like this a few days ago, but this one's going to be a little different. I'm going to try to operate this as a kind of daily diary of delicious dinners, which hopefully will spur me on to continue to push myself and make great stuff every night. I'd also like this thread to be a place where other boarders can post their food pics and recipes, and ask for cooking advice or recipes or help with some kitchen techniques or whatever anyone wants to ask about cooking, really, and I'll do my best to try and help.

Without further ado, here's what we made for dinner last night.

We used a recipe that my sister came up with (http://cooklikemad.com/2007/08/12/sweet-n-savory-hot-n-cold-summer-corn-fritters-with-mixed-fruit-salsa/) for corn fritters and fruit salsa. This was by no means a particularly healthy meal, but hey, if it's Saturday night and we're not going to go out, we might as well make ourselves something decadent and delicious. Anyway--the fritters were made with fresh corn shucked off the con, and the fruit salsa we made with fresh mango, fresh peach, and pineapple. We put a little fruit salsa on top of each fritter, and topped that with a bacon-wrapped shrimp (in honor of Flonk, of course). The consistency of the shrimp was almost candy-like, since it was cooked in the bacon fat and all--pretty good stuff. Overall, apart from the small burns on my arm, I was very pleased with the outcome of this meal.

http://farm4.static.flickr.com/3282/2580505549_9b0fb89b09.jpg?v=0

http://farm4.static.flickr.com/3053/2581332282_d77becb421.jpg?v=0

http://farm4.static.flickr.com/3148/2581332996_88e3940b51.jpg?v=0



Lime Juicing:

http://farm4.static.flickr.com/3161/2580484079_fdcd96d12b.jpg?v=0

Mango Slicing:

http://farm4.static.flickr.com/3160/2580491263_b8b755e014.jpg?v=0

Mango, Post-Slicing:

http://farm4.static.flickr.com/3178/2580487355_67c926f245.jpg?v=0

Healthy dose of cilantro:

http://farm4.static.flickr.com/3096/2580490665_5c1a205ae7.jpg?v=0

Fruit Salsa Stirring:

http://farm4.static.flickr.com/3031/2580492011_9fcfb34863.jpg?v=0

Corn shucking:

http://farm4.static.flickr.com/3121/2580493879_4d24704537.jpg?v=0

Shrimp just out of the oven:

http://farm4.static.flickr.com/3107/2581323054_5cbd10fe92.jpg?v=0

Shrimp just out of the oven, redux:

http://farm4.static.flickr.com/3107/2581323054_5cbd10fe92.jpg?v=0

Shrimp close-up:

http://farm4.static.flickr.com/3147/2580493287_d16ae25a1f.jpg?v=0

Hot frying action:

http://farm4.static.flickr.com/3009/2581328604_839c0fcabb.jpg?v=0

Peanut watches me cook:

http://farm4.static.flickr.com/3276/2581324440_aa8e737238.jpg?v=0


Tomorrow: FONDUE!

[jason hissong]

Clean your PM box Max!

[UltimateQuintessa]

Pro at cooking with Criden!

[Criden]

Clean your PM box Max!

Done!

[Criden]

Pro at cooking with Criden!

Hahah. I was thinking about doing a little show. I don't have an island in my kitchen, though (I don't really like them). So I'd be turning a lot.

[Girlfriend In A Coma]

Ooooh how I would love a bite of that right now!

[jason hissong]

I have boneless shortribs in the slow cooker since about noon. I'm going to make some risotto and asparagus to go with.

[Criden]

I have boneless shortribs in the slow cooker since about noon. I'm going to make some risotto and asparagus to go with.

Sounds delicious. I cook for myself and Jen, and she doesn't eat pork or beef (yet...I got her to let me buy some pork tenderloin at the butcher with me yesterday, so I'm making progress on that front), so I rarely cook those. That sounds great, though, Jason. I'm looking forward to seeing some pics!

[jason hissong]

Sounds delicious. I cook for myself and Jen, and she doesn't eat pork or beef (yet...I got her to let me buy some pork tenderloin at the butcher with me yesterday, so I'm making progress on that front), so I rarely cook those. That sounds great, though, Jason. I'm looking forward to seeing some pics!

Unfortunately I do not own a digital camera.

I love oven roasting the tenderloin.

I need to get all the pork in while I can, as I'm starting to see someone in a serious way and she's a vegetarian.

[Criden]

Unfortunately I do not own a digital camera.

I love oven roasting the tenderloin.

I need to get all the pork in while I can, as I'm starting to see someone in a serious way and she's a vegetarian.

Do you have a cell phone camera?

Oven roasting is the best. Yum.

Yeah, I'd start looking up some delicious vegetarian recipes...like corn fritters with fruit salsa! ;)

[Girlfriend In A Coma]

This is my specialty- red beans and rice. This particular picture is of some that my friend made for me but we use the same recipie. The secret ingredient is celery salt. Good stuff!

http://img.photobucket.com/albums/v139/attaya/100_0943.jpg

[Criden]

This is my specialty- red beans and rice. This particular picture is of some that my friend made for me but we use the same recipie. The secret ingredient is celery salt. Good stuff!

*snip*

Looks great, GIAC. What kind of sausage do you use in there? And is the rice in there, or do you pour it over the rice?

[Girlfriend In A Coma]

Looks great, GIAC. What kind of sausage do you use in there? And is the rice in there, or do you pour it over the rice?

That sausage is called Conecuh sausage (made in Conecuh County, AL). It is EXTREMELY good but I'm not certain that it is sold nation-wide. Andouille sausage is what I would use as a substitute.

The rice is seperate. What's really great is to make some jalapeno cornbread and crumble it up over the rice then pour the red beans on top of that.

Definitely can't eat like that every day. LOL

[UltimateQuintessa]

I'd post my specialty but I think I would be laughed out of this thread.

[Criden]

That sausage is called Conecuh sausage (made in Conecuh County, AL). It is EXTREMELY good but I'm not certain that it is sold nation-wide. Andouille sausage is what I would use as a substitute.

The rice is seperate. What's really great is to make some jalapeno cornbread and crumble it up over the rice then pour the red beans on top of that.

Definitely can't eat like that every day. LOL

Oh, man. Jalapeno cornbread is the stuffing I always have on Thanksgiving, and it's delicious. And that sausage sounds great.


I'd post my specialty but I think I would be laughed out of this thread.

No, please do. Food doesn't have to be gourmet (or my pale imitation of it) to be delicious.

[UltimateQuintessa]

I'll put it up Tuesday when I cook it for dinner. Ahh...Suspense.

[Criden]

I'll put it up Tuesday when I cook it for dinner. Ahh...Suspense.

Ooh. I'm psyched.

How 'bout a hint?

[Girlfriend In A Coma]

I'll put it up Tuesday when I cook it for dinner. Ahh...Suspense.

Bring enuf to share! :)

[jason hissong]

Oh, man. Jalapeno cornbread is the stuffing I always have on Thanksgiving, and it's delicious. And that sausage sounds great.



No, please do. Food doesn't have to be gourmet (or my pale imitation of it) to be delicious.

Max spits truth.

One of the most favorite things I own:

http://chroma.biz/img/knifves/thumbs/27.jpg

[Criden]

Max spits truth.

One of the most favorite things I own:

http://chroma.biz/img/knifves/thumbs/27.jpg

Thanks, Jason!

That's an awesome one. I love great knives and utensils and cookware. One thing I'm in love with right now is a prep tray. It's a miniature version of a catering plate, it keeps food super-hot while we cook or eat other stuff. So, for instance, it kept the second batch of fritters hot last night when we were eating the first batch. You just pop a plate on there, set it, and leave it. Very convenient. I can't wait to use it for eggs benedict when I'm making the hollandaise.

[jason hissong]

Thanks, Jason!

That's an awesome one. I love great knives and utensils and cookware. One thing I'm in love with right now is a prep tray. It's a miniature version of a catering plate, it keeps food super-hot while we cook or eat other stuff. So, for instance, it kept the second batch of fritters hot last night when we were eating the first batch. You just pop a plate on there, set it, and leave it. Very convenient. I can't wait to use it for eggs benedict when I'm making the hollandaise.

Sounds perfect for that.

I also use my cast iron skillet every single day. If there's a day I don't use my cast iron I didn't eat at home.

I have this knife, a Wusthof chef's knife and a Wusthof utility. I use them all frequently.

[Criden]

Sounds perfect for that.

I also use my cast iron skillet every single day. If there's a day I don't use my cast iron I didn't eat at home.

I have this knife, a Wusthof chef's knife and a Wusthof utility. I use them all frequently.

Yeah, I think it will be. It's important to me that food that's supposed to be hot really is when it gets to the table, you know? So I think poached eggs can take a little extra heat well.

I'm with you on the cast iron skillet. I love mine. That's what I used to cook up the corn/black beans/rice mentioned in the previous thread.

Those are terrific knives. I have a few that I'm really attached to, too, and I use them all frequently, as well. I feel like my knife skills are improving. I could sort of feel that when shucking the corn and slicing the mango. So that made me happy.

[jason hissong]

Yeah, I think it will be. It's important to me that food that's supposed to be hot really is when it gets to the table, you know? So I think poached eggs can take a little extra heat well.

I'm with you on the cast iron skillet. I love mine. That's what I used to cook up the corn/black beans/rice mentioned in the previous thread.

Those are terrific knives. I have a few that I'm really attached to, too, and I use them all frequently, as well. I feel like my knife skills are improving. I could sort of feel that when shucking the corn and slicing the mango. So that made me happy.

For sure. Knife skills are all about practice baby.

[Criden]

For sure. Knife skills are all about practice baby.

Yep. Now I just need to work on my not-getting-burned skills, when I attempt cooking with plantains this evening (uh--separately from the fondue! haha).

[Criden]

Evening bump. Off to dare the depths of the fondue pot. I might also see if I have any idea how to cook plantains.

[Criden]

Today's post is all about plantains, something I've really gotten into for the last couple years but never actually tried to cook until last night. Uh, that is, except for a couple months ago when I thought putting a slice of plantain on a grill would achieve the flavor and consistency of plantains that I love. I didn't exactly think that one through.

Anyway--last night we were going to make plantains and fondue (separately), but that kind of fell apart when we got a late start and realized we had no heavy cream, and that the supermarket was closed. So we opted to just focus on the plantains, and we were glad we did. They turned out far better than I could have hoped.

Here's the finished product:

http://farm4.static.flickr.com/3089/2585689630_1051c47582.jpg?v=0

Close-up:

http://farm4.static.flickr.com/3125/2585688842_3188789945.jpg?v=0

Plantains Getting Ready to Get Smashed, and One in the Water/Salt Bath

http://farm4.static.flickr.com/3255/2584849441_3b53825d68.jpg?v=0

Criden Smash Puny Plantain, Part 1:

http://farm4.static.flickr.com/3094/2584850123_2fce51ba13.jpg?v=0

Criden Smash Puny Plantain, Part 2:

http://farm4.static.flickr.com/3088/2584850831_57d5f07ebb.jpg?v=0

Criden Smash Puny Plantain, Part 3:

http://farm3.static.flickr.com/2298/2584851543_39931dc0cb.jpg?v=0

Newly Smashed:

http://farm4.static.flickr.com/3106/2585685408_04bd143905.jpg?v=0

And From Another Angle:

http://farm4.static.flickr.com/3281/2584852977_960c4450df.jpg?v=0

The Fun Part:

http://farm4.static.flickr.com/3091/2585686796_45d0c2b297.jpg?v=0

Along Came a Spider (groan):

http://farm4.static.flickr.com/3061/2584854503_0fc9b73460.jpg?v=0

Frying Finale:

http://farm4.static.flickr.com/3162/2584855093_30011de572.jpg?v=0

[THWIP!]

oh lordy lord.

[Flonk]

That fruit salsa looks delish!

[jason hissong]

:rock:

[bartleby]

I need to start a "Bart Picks Up Take-Out (Updated Daily) (not 56k-friendly)" thread.

[Criden]

I need to start a "Bart Picks Up Take-Out (Updated Daily) (not 56k-friendly)" thread.

I'd read it.

[Criden]

:rock:

Thanks Jason! How did your pork turn out last night?

[jason hissong]

This thread makes me want to get a digi-camera.

Tonight I made some hummus quessadillas. I have no idea how to spell that. Fuckin' delicious they are, though.

[jason hissong]

Thanks Jason! How did your pork turn out last night?

Fucking delicious. As it was today for lunch and will be tomorrow for lunch.

Are you a vegetarian Max?

[Criden]

Fucking delicious. As it was today for lunch and will be tomorrow for lunch.

Are you a vegetarian Max?

I bet it was. I think I'm roasting up some pork tonight, myself.

So, no. Not at all. Haha. Never!

[Criden]

This thread makes me want to get a digi-camera.

Tonight I made some hummus quessadillas. I have no idea how to spell that. Fuckin' delicious they are, though.

At least shoot me a cell phone pic and I'll post it up here.

Those sounds delicious. What's in 'em? I'm really into fresh mozzarella and gruyere quesadillas, lately.

[Marc Lombardi]

I also use my cast iron skillet every single day. If there's a day I don't use my cast iron I didn't eat at home.

Did you season your skillet before using it?

I have a nice one but haven't seasoned it yet and was hoping to get some tips.

Oh, and max...STUPENDOUS thread!!!

Tonight I made some "Bachelor Burritos" since Nicole it at a Lobster Dinner for work and I was cooking solo.

Got a packet of ground Boca meat, dumped it in a plastic bowl with a cup of leftover white rice, 1/4 cup of baked beans, 2 tbsp sliced jalapeno peppers, 1/4 cup of medium Tostitos salsa, 2 oz of fat free shredded cheddar cheese and 1/4 cup of chopped onions. Mixed then Microwaved that for 3 1/2 minutes. Dumped two equal parts of the cooked mixture into two whole wheat wraps then folded burrito style.

No fat free sour cream in the house or I really would have gone to town.

[jason hissong]

At least shoot me a cell phone pic and I'll post it up here.

Those sounds delicious. What's in 'em? I'm really into fresh mozzarella and gruyere quesadillas, lately.

Eh. The cell phone image isn't that great. No worries Someday.


I've traditionally made the hummus 'dillas with the following:

hummus (tahini, chick peas, garlic, olive oil, parsley, salt & pepper, red pepper flakes)
guacamole
black beans
onions
cheese

You can add anything you want, really, but I'm a fan. I throw the tortillas on a skillet and load up one side before I flip the fold and away we go.

[jason hissong]

Did you season your skillet before using it?

I have a nice one but haven't seasoned it yet and was hoping to get some tips.

Oh, and max...STUPENDOUS thread!!!

Tonight I made some "Bachelor Burritos" since Nicole it at a Lobster Dinner for work and I was cooking solo.

Got a packet of ground Boca meat, dumped it in a plastic bowl with a cup of leftover white rice, 1/4 cup of baked beans, 2 tbsp sliced jalapeno peppers, 1/4 cup of medium Tostitos salsa, 2 oz of fat free shredded cheddar cheese and 1/4 cup of chopped onions. Mixed then Microwaved that for 3 1/2 minutes. Dumped two equal parts of the cooked mixture into two whole wheat wraps then folded burrito style.

No fat free sour cream in the house or I really would have gone to town.


I did, indeed, season my cast iron before the first use. I don't remember the specifics of what I did, but it involved covering the skillet in oil and then baking it in the oven and then letting it cool and then washing it with a coarse grain salt. Any Google search will turn up techniques.

[Mr. E!]

I now have a new favorite thread!
Christy and I had an end of the school year party for my department on Friday. Most of the stuff was easy to make (fresh fruit salad with honeydew, cantaloupe, and watermelon, a sour cream taco dip with lettuce, tomato, onion and cheese on the side). The best part was teriyaki marinated steak skewers cooked out on the grill, and grilled pineapple slices (it was from the Food Network all-star grilling special a few weeks ago). It was so good...

[Girlfriend In A Coma]

Those look really tasty even though I have no clue whhat a plantain tastes like.

I got lazy today and got some takeout from the chinese joint. shrimp an' cabbage is good!

[Criden]

Did you season your skillet before using it?

I have a nice one but haven't seasoned it yet and was hoping to get some tips.

Oh, and max...STUPENDOUS thread!!!

Tonight I made some "Bachelor Burritos" since Nicole it at a Lobster Dinner for work and I was cooking solo.

Got a packet of ground Boca meat, dumped it in a plastic bowl with a cup of leftover white rice, 1/4 cup of baked beans, 2 tbsp sliced jalapeno peppers, 1/4 cup of medium Tostitos salsa, 2 oz of fat free shredded cheddar cheese and 1/4 cup of chopped onions. Mixed then Microwaved that for 3 1/2 minutes. Dumped two equal parts of the cooked mixture into two whole wheat wraps then folded burrito style.

No fat free sour cream in the house or I really would have gone to town.

Thanks for the kind words, Marc! Those "Bachelor Burritos" sound delish. Have you ever thought about adding some guac to 'em? They sound like they'd go perfectly with it.

Oh, and as for seasoning the skillet, I know you asked Jason, but I thought I'd share what I've always been told: just prolonged use over time will get you a well-seasoned skillet. Mine, for example, is twice my age. :)


Eh. The cell phone image isn't that great. No worries Someday.


I've traditionally made the hummus 'dillas with the following:

hummus (tahini, chick peas, garlic, olive oil, parsley, salt & pepper, red pepper flakes)
guacamole
black beans
onions
cheese

You can add anything you want, really, but I'm a fan. I throw the tortillas on a skillet and load up one side before I flip the fold and away we go.

Re: the pics: that's cool. I'll eagerly await seeing your delicious cuisine someday. Anyway, as to the 'dillas: those sound so good! What kind of onion and cheese are we talking?


I did, indeed, season my cast iron before the first use. I don't remember the specifics of what I did, but it involved covering the skillet in oil and then baking it in the oven and then letting it cool and then washing it with a coarse grain salt. Any Google search will turn up techniques.

That probably will be more useful to you than my advice. It'll certainly take less time. Haha.


I now have a new favorite thread!
Christy and I had an end of the school year party for my department on Friday. Most of the stuff was easy to make (fresh fruit salad with honeydew, cantaloupe, and watermelon, a sour cream taco dip with lettuce, tomato, onion and cheese on the side). The best part was teriyaki marinated steak skewers cooked out on the grill, and grilled pineapple slices (it was from the Food Network all-star grilling special a few weeks ago). It was so good...

Thanks, Rob! That all sounds so good. I love great skewers, and those sound incredible. I'd love to see the recipe if you have a sec.

[QUOTE=GIAC]Those look really tasty even though I have no clue whhat a plantain tastes like.

I got lazy today and got some takeout from the chinese joint. shrimp an' cabbage is good![/QUOTE

Thanks, GIAC! Plantains taste like sweet, junkier bananas. They have a richness and complexity to them, kind of like a cross between a banana and a fingerling potato, lightly fried, mashed flat, bathed in salt and water, and fried a little more.

Chinese takeout is always good! Is "shrimp an' cabbage" the official name of the dish?

[Marc Lombardi]

Thanks for the kind words, Marc! Those "Bachelor Burritos" sound delish. Have you ever thought about adding some guac to 'em? They sound like they'd go perfectly with it.

Oh, and as for seasoning the skillet, I know you asked Jason, but I thought I'd share what I've always been told: just prolonged use over time will get you a well-seasoned skillet. Mine, for example, is twice my age. :)


Not a huge fan of Guacamole (I try to avoid it and all other avocado based items due to my issues with Cholesterol). But on occasion I will partake...just not this instance.

I've heard that if you don't properly season the skillet at the beginning that items will stick to it early on. Nicole and I used to have a nice skillet when we first moved in together that was her grandmother's. Then I left it in the sink over the course of two days and it got really rusted over. Instead of properly cleaning it we stupidly threw it out. Not smart.

[Criden]

Not a huge fan of Guacamole (I try to avoid it and all other avocado based items due to my issues with Cholesterol). But on occasion I will partake...just not this instance.

I've heard that if you don't properly season the skillet at the beginning that items will stick to it early on. Nicole and I used to have a nice skillet when we first moved in together that was her grandmother's. Then I left it in the sink over the course of two days and it got really rusted over. Instead of properly cleaning it we stupidly threw it out. Not smart.

You can make a good substitute for guac with no avocado. Lemme think of the recipe and get back to you.

As for the skillet, that really sucks, sorry. I think you heard correctly; I've just never had that problem because I've always used inherited skillets.

P.S. When are you guys coming over for dinner?

[Marc Lombardi]

You can make a good substitute for guac with no avocado. Lemme think of the recipe and get back to you.

P.S. When are you guys coming over for dinner?
Now THAT sounds interesting.

Oh, and we'll be up for dinner when gas prices come down a bit and travel more than 45 miles doesn't cost half a paycheck. :lol: But I swear, man...one of these days!

[Criden]

Garth just IMed me to ask how to make the fresh mozz/gruyere quesadillas. Yay! Hopefully he'll post some pics after.

[Criden]

Now THAT sounds interesting.

Oh, and we'll be up for dinner when gas prices come down a bit and travel more than 45 miles doesn't cost half a paycheck. :lol: But I swear, man...one of these days!

Here's the one I was thinking of:

http://www.recipezaar.com/110257

Sounds good. We were in PA (but pretty far north of Philly) recently and we regretted not being able to come see you guys.

[Allgold]

Criden, you need to get better knives. Use should be using the blade towards the handle, not the tip of the blade, that's how you end up cutting yourself. When you cut corn the way you were doing it, you make it a lot harder on yourself. You hold the corn up straight, get a proper knife and you make 4 cuts down towards your cutting board and it's done. When you cut mango, you cut as much from all the sides of the pit as you can *should be 4 sections* then you make cuts in both directions of the flesh of the fruit. Then you can flip the sections inside out, and shave the fruit off the skin, that way you have uniform diced pieces of mango. You don't eat mango skin, mane. The more pleasing the food is to the eye, the better it tastes!

(no, I'm not a professional cook, but I've been cooking every day for 5 or 6 years, for dozens and dozens of people, all sorts of different stuff. Just thought I might give you some tips to make you a better cook!)

[Criden]

Thanks, Allgold. Much appreciated. I do have better knives, I'm just not very good at using them, yet--I only started cooking really at all a month and a half ago. I'll work on it, though. Oh, and I wasn't eating the mango skin--it all got cut off before going in the salsa. Anyway, thank you, man. Hopefully one day I can cook the way you can draw. :)

[Allgold]

I think at this point I can probably cook better than I could draw, I haven't drawn anything in quite some time.

[Criden]

I think at this point I can probably cook better than I could draw, I haven't drawn anything in quite some time.

Well, then as well as you used to be able to draw--or as well as you can cook now. Anyway, thanks for the advice, it means a lot to me. :)

[Mr. E!]

Thanks, Rob! That all sounds so good. I love great skewers, and those sound incredible. I'd love to see the recipe if you have a sec.


It is dead easy:
The skewers:
Get a flank steak or London broil (1 1/2-2 lbs) and slice it into strips about 1/4 inch thick.
Marinate the strips overnight in teriyaki sauce
Soak your bamboo skewers in water for at least 30 minutes before grilling
Thread the meat onto the skewers
Grill on high heat for @ 2 minutes a side

The pineapple:
lop of the top of the pineapple
Slice off the outer skin
slice the pineapple lengthwise (no need to core it) into planks about 1/4 to 1/2 inch thick
This cooks quickly on high heat. You just want to heat it up. Flip it as soon as grill marks start to show up, about 60-90 seconds per side. It is going to bring out the natural sugars. The two flavors go really well together.

[Criden]

Thanks, Rob. I'll definitely be making those sometime soon.

[ZombieSpeedball]

Why Criden, I didn't know you were a master chef of sorts!

[Mr. E!]

Thanks, Rob. I'll definitely be making those sometime soon.

My pleasure! I'm off for the summer so I've got a list of stuff I'm going to experiment with. I'll post regularly with the results.

[Flonk]

It is dead easy:
The skewers:
Get a flank steak or London broil (1 1/2-2 lbs) and slice it into strips about 1/4 inch thick.
Marinate the strips overnight in teriyaki sauce
Soak your bamboo skewers in water for at least 30 minutes before grilling
Thread the meat onto the skewers
Grill on high heat for @ 2 minutes a side

The pineapple:
lop of the top of the pineapple
Slice off the outer skin
slice the pineapple lengthwise (no need to core it) into planks about 1/4 to 1/2 inch thick
This cooks quickly on high heat. You just want to heat it up. Flip it as soon as grill marks start to show up, about 60-90 seconds per side. It is going to bring out the natural sugars. The two flavors go really well together.

That sounds tasty.

[Garth]

I have always wanted to do more cooking. I hope that this thread will help me with that! Criden, how much experimenting do you do? I know a lot of friends that cook and just throw stuff together.

[Criden]

I have always wanted to do more cooking. I hope that this thread will help me with that! Criden, how much experimenting do you do? I know a lot of friends that cook and just throw stuff together.

It's mostly experimenting. The tilapia fish tacos the other night, for example, was pure throwing stuff together. The fritters/fruit salsa is probably the only dish I've made recently that's from a recipe, and that I made because it's my sister's recipe and it's so delicious. But yeah, to answer your question--I usually don't use recipes, so most of my cooking is just experimenting and feeling things out. Anyway, I hope this thread will help you do more cooking, too! That would be awesome. :)

[Criden]

Why Criden, I didn't know you were a master chef of sorts!

Not at all. I mean, thank you for the compliment-- that means a lot to me, ZS. In reality, though, I'm seriously a complete novice. I'm just trying to get into cooking and develop some culinary skills.

[Mr. E!]

Try this:
Cold Melon Soup:
pour chilled orange juice in the blender
slice up some cold cantaloupe melon and place it in the blender
Drizzle in some honey to taste
sprinkle in some nutmeg
Puree until the whole thing is smooth and well blended
serve directly from the blender, or refrigerate until ready to eat.

[Criden]

Been a busy few days, but I'm going to go back to trying to do this daily. Here are a couple of things we've been making. Please excuse the subpar photography.

Balsamic-Marinated Strawberry Salad:

http://farm4.static.flickr.com/3252/2598962971_c4534634da.jpg?v=0

Chicken w/ Avocado Mash and Red Bell Pepper + Almond Dressing:

http://farm4.static.flickr.com/3080/2598963689_0f0109ef64.jpg?v=0P

[jason hissong]

Stop making me hungry, Criden.

[Mr. E!]

I made some grilled potato wedges the other night. It was an excellent failure which shows me what I need to do next time: more flipping;

Cut up two baking potatoes into wedges (keep the skins on) and put them into a bowl.
Drizzle with olive oil until they are evenly coated
Pour on your seasonings (I use Dinosaur BBQ Cajun Spice Rub...nice savory flavor and just the right amount of heat)
put the grill on medium/high and put the wedged directly on the grate
Cook for about 15 minutes, flipping every 3-4 minutes

[Criden]

Those potato wedges sound really good, though Rob.

Last night I tried to make empanadas. The results weren't aesthetically pleasing, but they were surprisingly pretty good.

[Criden]

Last night, we made Parmesan-Crusted Chicken, Maple-Glazed Baby Carrots, a little spaghetti with a light cream, and (not pictured) a salad with a little shaved parm and some balsamic vinagrette.

http://farm4.static.flickr.com/3238/2623950386_5eabba61a4.jpg?v=0

Also, where I do my cooking:

http://farm4.static.flickr.com/3287/2623951492_f2176f594c.jpg?v=0

[Jonathan Callan]

I hate you and your delicious food more than you will ever know.

[Slewo.O]

I hate you and your delicious food more than you will ever know.

Same here. Why doesn't he send us the food he cooks???

[Mr. E!]

That picture is making me hungry!

So last Sunday was the great rib experiment. It went very well. I cooked a full rack of ribs on the grill. A lot of you guys gave me great suggestions in another thread, and they were all much appreciated.
I used a nice spicy Cajun rub and let that sit overnight in the fridge.
I put the grill on low and put a foil packet of hickory chips over the flames to get a nice bit of smoke on the meat.
I slow cooked the ribs at @ 275 for 90 minutes, flipping ever 15 minutes.
I let them rest for @ 10 minutes and then served them up with some Sweet Baby Ray's sauce to dip in.
The ribs were nice and spicy, and the rub gave some great flavor to the meat, as did the smoke. The meat wasn't falling off the bone, but it was nice, juicy and tender, but still cooked all the way through.
There are a few things I'll tweak for the next time, but overall, it was a good meal.

[Criden]

That picture is making me hungry!

So last Sunday was the great rib experiment. It went very well. I cooked a full rack of ribs on the grill. A lot of you guys gave me great suggestions in another thread, and they were all much appreciated.
I used a nice spicy Cajun rub and let that sit overnight in the fridge.
I put the grill on low and put a foil packet of hickory chips over the flames to get a nice bit of smoke on the meat.
I slow cooked the ribs at @ 275 for 90 minutes, flipping ever 15 minutes.
I let them rest for @ 10 minutes and then served them up with some Sweet Baby Ray's sauce to dip in.
The ribs were nice and spicy, and the rub gave some great flavor to the meat, as did the smoke. The meat wasn't falling off the bone, but it was nice, juicy and tender, but still cooked all the way through.
There are a few things I'll tweak for the next time, but overall, it was a good meal.

That sounds delish. I'm glad it went well. Next time take some pics! :)

[Criden]

Same here. Why doesn't he send us the food he cooks???

I don't know how well it would keep....

[Mr. E!]

That sounds delish. I'm glad it went well. Next time take some pics! :)

I hadn't thought about it until I saw yours, but now I will.:cool:

[Mr. E!]

You know what I really want to learn to make well? Omelets. I think that's my next project.

[Criden]

You know what I really want to learn to make well? Omelets. I think that's my next project.

That was actually the first thing I tried to learn to make well. The other day at Borders, Jen was flipping through the Nigella Lawson cookbook and said, Honey, your omelets look better!

I have never loved her more.

Anyway--I'd be happy to offer any omelet assistance, if you want any. :)

[Mr. E!]

That was actually the first thing I tried to learn to make well. The other day at Borders, Jen was flipping through the Nigella Lawson cookbook and said, Honey, your omelets look better!

I have never loved her more.

Anyway--I'd be happy to offer any omelet assistance, if you want any. :)

Oh bring it!

And while I'm sure your omelets look better, I know she's got a better rack than you do. :)

[Criden]

Oh bring it!

Sure thing. Some do's and don't's:

1) Don't make omelets with more or less than two eggs.
2) Do hard about ingredients. Certain flavor profiles are going to go better together than other. Also think about how the soft heat of the egg is going to affect the ingredients you put inside. Ham and Gruyere? Perfect. Ham and Apple? Not so much.
3) Do "the swish" three times when making an omelet. That's what always works best for me, at least.
4) Don't forget to salt and pepper accordingly.
5) Don't bother with milk or cream in the whisked egg.
6) Cook the omelet in butter only, and don't get it up the sides.

[Mr. E!]

Sure thing. Some do's and don't's:

1) Don't make omelets with more or less than two eggs.
2) Do hard about ingredients. Certain flavor profiles are going to go better together than other. Also think about how the soft heat of the egg is going to affect the ingredients you put inside. Ham and Gruyere? Perfect. Ham and Apple? Not so much.
3) Do "the swish" three times when making an omelet. That's what always works best for me, at least.
4) Don't forget to salt and pepper accordingly.
5) Don't bother with milk or cream in the whisked egg.
6) Cook the omelet in butter only, and don't get it up the sides.

You lost me with "the swish"...

[Criden]

You lost me with "the swish"...

Oh--sorry. I like to make omelets using "the swish" method. Mostly because I like the name of it. You pour in the egg, let it cook for a few seconds, and then make a light swishing motion with the handle, causing the egg to go a little up the sides of the pan. Rinse and repeat twice more, scraping the egg off the side if need be, and then you have an omelet that's a little sturdier and easier to fold over cleanly.

[Slewo.O]

Here ya go Criden. My mom and aunt cooked this tonight and it was DELICIOUS. First off we have beef mixed with a tortilla and some other miscellaneous ingredients.

http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food001.jpg

Than we have yogurt mixed with dill weeds and chopped cucumbers.
http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food003.jpg

And salad mixed with loads of other ingredients.
http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food002.jpg
Whaddya all think

[Mr. E!]

Here ya go Criden. My mom and aunt cooked this tonight and it was DELICIOUS. First off we have beef mixed with a tortilla and some other miscellaneous ingredients.

http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food001.jpg

Than we have yogurt mixed with dill weeds and chopped cucumbers.
http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food003.jpg

And salad mixed with loads of other ingredients.
http://i7.photobucket.com/albums/y290/Sleow/My%20Stuff/Food002.jpg
Whaddya all think

The yogurt, dill and cukes is so good!

[Criden]

That looks delicious, Slewo. Feel free to post pics anytime. I look forward to seeing more of your family's cooking. I'm not really too familiar with the dishes you posted except for the "yogurt mixed with dill weeds and chopped cucumbers," which I've had in Greek and Indian cuisine, I believe. And it's delicious.

[Slewo.O]

That looks delicious, Slewo. Feel free to post pics anytime. I look forward to seeing more of your family's cooking. I'm not really too familiar with the dishes you posted except for the "yogurt mixed with dill weeds and chopped cucumbers," which I've had in Greek and Indian cuisine, I believe. And it's delicious.

They usually mix it up every now and then except for when they get together. But yeah if I get the chance I'll put it in.

Glad to see you enjoyed it Criden :)

[jason hissong]

Max-
What did you do to your carrots?

[Allgold]

That picture is making me hungry!

So last Sunday was the great rib experiment. It went very well. I cooked a full rack of ribs on the grill. A lot of you guys gave me great suggestions in another thread, and they were all much appreciated.
I used a nice spicy Cajun rub and let that sit overnight in the fridge.
I put the grill on low and put a foil packet of hickory chips over the flames to get a nice bit of smoke on the meat.
I slow cooked the ribs at @ 275 for 90 minutes, flipping ever 15 minutes.
I let them rest for @ 10 minutes and then served them up with some Sweet Baby Ray's sauce to dip in.
The ribs were nice and spicy, and the rub gave some great flavor to the meat, as did the smoke. The meat wasn't falling off the bone, but it was nice, juicy and tender, but still cooked all the way through.
There are a few things I'll tweak for the next time, but overall, it was a good meal.

You should never flip ribs.
You shouldn't be messing with ribs/brisket/whole chicken or anything that needs long cooking times every 15 minutes. Everytime you open the grill you're adding another 15-20 minutes of cooking time. You should cook the ribs on the grill next time with a drip pan....on low, and LEAVE THEM ALONE FOR 2 HOURS AT LEAST. Only look if you see smoke. There's no way you cooked them all the way done at 275 for 1 1/2 hours if you were messing with 'em every 15 minutes.

Trust me, try it the way I suggested. I've made ribs on the grill at least 50 times. :cool: Just the other day I asked my family what their favorite meal I make was and it was a unanimous "Ribs". Followed closely with Lasagna and Scallops with cream sauce.

[Girlfriend In A Coma]

Criden, I'm going to try stuffed grape leaves this week...aever tried to make those?

[Sackhead]

I cook about as often as Halley's Comet appears, so you can imagine my surprise when my tuna fettuccine did not taste terrible. This was mostly based on a recipe I found online and I only wanted to use ingredients I had in the house. I simmered a can of drained albacore in olive oil with salt, pepper, and crushed red pepper (the kind you get in a small package when you order from Pizza Hut :) ). I tossed the tuna mixture on fettuccine, sprinkled dried parsley flakes and Parmesan cheese (thanks again to Pizza Hut) and consumed.

It would've tasted better if I had garlic, but I never keep any around since cooking is extremely rare for me.

http://lh5.ggpht.com/nick.peihl/SHAEp-D18DI/AAAAAAAAAYo/eTX_Hr081VM/s800/img_0053.jpg

[Criden]

That looks really good, Sackhead. Way to cook!

[Criden]

Tonight's dinner:

http://farm4.static.flickr.com/3269/2665475625_f75a4a1975.jpg?v=

Salad with lemon pepper-marinated grilled chicken, gorgonzola, mandarin oranges, dried cranberries, and balsamic vinaigrette.

[Girlfriend In A Coma]

Tonight's dinner:

http://farm4.static.flickr.com/3269/2665475625_f75a4a1975.jpg?v=

Salad with lemon pepper-marinated grilled chicken, gorgonzola, mandarin oranges, dried cranberries, and balsamic vinaigrette.


Oooh that looks pretty and tasty! I finally made the grape leaves and they turned out so well! I made way more than I thought I was going to so the neighbors got fed too. Sorry I didn't get a pic...Here's what I used:

Mahatma saffron yellow rice
Cumin
Crushed mint
All-spice
Dill Weed
Grape leaves
Diced onion
Butter

Boiled the rice with butter and onion then threw in the spices and let that sit on low heat. Dried the grape leaves and spooned the rice in then wrapped them up tight and steamed them...Good stuff.

[Garth]

Wow, that looks tasty. The presentation is beautiful!

[Criden]

Thanks guys. Amanda, I will definitely try to make those grape leaves sometime, they sound great!

[Taxman]

So anyways Criden, resuming our conversation from some time ago now, we went into this little street side place in Cabo called The Stop Light. They had a special of two beef or chicken tacos and a cerveza for, I think, $2.50. So it was corn tortillas and the meat, severed with grilled onions and guacamole. That was it. I don’t think I have ever had tacos with grilled onions before, that is pretty much fajita territory. Guacamole, I seldom get served on tacos which I have not made myself though. It was pretty good.

In Mazatlan, my wife signed us up for this shore excursion. I think mainly she wanted to go to this private beach, but the thing turned out to be an eight hour tour of mainly the back country. We stopped at this rural farmhouse. They had banana, papaya and guava for us to sample. Then they had this old woman hand making corn tortillas with pretty crude equipment. If I end up doing a travelogue thread, I will post some pictures of this. This was presented as tacos to us. We could add watery looking beans which were cooking and some homemade salsa and guacamole. I opted to just eat the tortilla. I had really never seen beans served on a taco at all before. But hey, it is Mexico, I guess they know better than I do.

When we got to the private beach, they had this big barbeque for us, and an open bar. All of the food was good barbeque food, but the chicken was really just excellent. Possibly, the best chicken I have ever had. It was pretty much cooked like they do at El Pollo Loco, but it was flavored in a really outstanding way.

Now, on the ship one of the food outlets is this fast food stand by one of the pools called Pluto’s Dog House. I should mention that most of the food there is just way better than it should be, or that one would really have any fight to expect. The one day, my wife got tacos from there. These were filled with some sort of chili. Again, this is something which I had not seen before either. I don’t think that she cared much for this, but she did talk them into putting the “taco” filling on some French fries for here, and that, she seemed to think, turned out very well.

Another day, she brought me some tamales out from the buffet. These were almost all corn meal with a little bit of some unidentified pink meat and some actual cornels of corn . . . yeah.

I think on the last night of the cruise, I ordered “vegetable gumbo” from the menu. What was brought out was really not much different from any other vegetable broth soup one might order anywhere. So, if you are keeping score at home, that is tacos which were not tacos, tamales which were not tamales and gumbo which was not gumbo.

Overall, the food on the ship was really pretty good. But like I explained before, pretty disappointing for me personally. People generally rave about how great cruise food is. Over the last few years, the wife has really spoiled me will a lot of local and gourmet food. Vegas, honestly has restaurant which can compare favorably to any city in the country now. Sure, New York will blow us out in terms of quantity, but we can stand in there with them quality wise. I am pretty sure that there are more bottles of wine in restaurants here than that are in Los Angeles, and my wife said that she read an article about So Cal restaurants having trouble stocking wine because of competition from Vegas. At any rate, my expectations were raised way too high, and they could not be met. The cruise was not the week of culinary delight for me which I might have hoped for.

[Criden]

Got a new aluminum griddle and I love it.

Chocolate Chip Pancakes and Bacon.

http://farm4.static.flickr.com/3120/3118582735_ffc00db491.jpg?v=1229654187

http://farm4.static.flickr.com/3183/3119410788_49a2521606.jpg?v=0

http://farm4.static.flickr.com/3178/3118583727_279e64f747.jpg?v=0

http://farm4.static.flickr.com/3235/3119411848_9e1414ae86.jpg?v=0

Grilling up some Prosciutto, Pancetta, Halloumi, and Provolone.

http://farm4.static.flickr.com/3296/3119412356_ac950826b5.jpg?v=0

[jason hissong]

:rock:

[Criden]

:rock:

How did your skillet chicken parm turn out?

[Taxman]

We got one of those George Foreman 360 grills when the old Foreman went back. We have used it quite a lot. I have cooked eggs on it, and the cook very differently from other using a regular grill or pan. They really do not look cooked.

[Criden]

We got one of those George Foreman 360 grills when the old Foreman went back. We have used it quite a lot. I have cooked eggs on it, and the cook very differently from other using a regular grill or pan. They really do not look cooked.

Just looked them up. Pretty interesting looking device. I love our regular large George Foreman grill. It gets a lot of use in our home.

[jason hissong]

How did your skillet chicken parm turn out?

Good. No sauce, just olive oil and garlic, though. Because it's delicious.

I think on Sunday I'm putting the pork roast in the crock pot.

[Taxman]

Just looked them up. Pretty interesting looking device. I love our regular large George Foreman grill. It gets a lot of use in our home.Being able to detach the plates and clean them in the sink is a huge plus. They had a design from a year or so ago which made waffles. We decided to get this one instead.

[Criden]

Good. No sauce, just olive oil and garlic, though. Because it's delicious.

I think on Sunday I'm putting the pork roast in the crock pot.

Sounds good! That sounds delicious. It helped a lot to cover the skillet, as far as melting the cheese, right?

[Criden]

Being able to detach the plates and clean them in the sink is a huge plus. They had a design from a year or so ago which made waffles. We decided to get this one instead.

Yeah, that would be a huge help. It's kind of a hassle to clean the waffle maker, griddle, and George Foreman with extra care and away from the sink. I think our new rice cooker/slow cooker has a detachable inside, though. That should come in handy, cleaning-wise.

What kind of stuff have you made with the 360, and how exactly do they make eggs look?

[jason hissong]

Sounds good! That sounds delicious. It helped a lot to cover the skillet, as far as melting the cheese, right?

You know it.

Also- I think I'm taking the grandparents' Christmas money and buying a digital camera, so I can take pics.

[Criden]

You know it.

Also- I think I'm taking the grandparents' Christmas money and buying a digital camera, so I can take pics.

Excellent idea. It's a crime that I've only once or twice been able to see your culinary wisdom at work.

[jason hissong]

Excellent idea. It's a crime that I've only once or twice been able to see your culinary wisdom at work.

Exchange 'experiments' for wisdom and we're all set.

[Criden]

Exchange 'experiments' for wisdom and we're all set.

Sure man. I'd still love to see 'em. How's your menu for the big dinner party coming?

[jason hissong]

Sure man. I'd still love to see 'em. How's your menu for the big dinner party coming?


It's going well, I think. And I think it will be manageable.


Apps prepared for when the guests arrive:

1) Parm crisps. Easy. Simple. Crowd pleasing
2) Shrimp ceviche cocktails
3) TBD


Menu

1) Pulled pork tenderloin with a homemade bbq sauce. I'll cook this in the crock pot all day.

2) Asparagus risotto


That's all I have so far.

[Criden]

It's going well, I think. And I think it will be manageable.


Apps prepared for when the guests arrive:

1) Parm crisps. Easy. Simple. Crowd pleasing
2) Shrimp ceviche cocktails
3) TBD


Menu

1) Pulled pork tenderloin with a homemade bbq sauce. I'll cook this in the crock pot all day.

2) Asparagus risotto


That's all I have so far.

Yeah, those parm crisps are a great idea. Maybe the TBD will just be crusty bread and some artisanal cheeses, on a big cutting board?

What's the plan for the risotto--and how will your crock pot fit enough pulled pork for 19 guests?

[jason hissong]

Yeah, those parm crisps are a great idea. Maybe the TBD will just be crusty bread and some artisanal cheeses, on a big cutting board?

What's the plan for the risotto--and how will your crock pot fit enough pulled pork for 19 guests?

It'll work dude. It'll work. Have faith.

[Criden]

It'll work dude. It'll work. Have faith.

I do! I know you'll pull it off--I'm just interested in how you'll go about doing so. :)

[Taxman]

Yeah, that would be a huge help. It's kind of a hassle to clean the waffle maker, griddle, and George Foreman with extra care and away from the sink. I think our new rice cooker/slow cooker has a detachable inside, though. That should come in handy, cleaning-wise.

What kind of stuff have you made with the 360, and how exactly do they make eggs look?We've made hamburgers, pork chops, hot dogs, grilled cheese sandwiches, bacon, sausage links, eggs over easy, pancakes and omelettes.

The eggs just don't change color like I expected. The egg in and omelette does not look cooked when it is. The yoke of an egg can cook pretty hard and still look like it should be soft and runny.

[jason hissong]

Hate George Foreman's.

[Taxman]

Hate George Foreman's.We're on our third one.

[Criden]

Hate George Foreman's.

How come?

(We're on our 2nd.)

[jason hissong]

How come?

(We're on our 2nd.)

Because I think there are other, better ways to get the same result. And yes, I admit it could be the operator, but I feel they dry out my food.

I just don't think it's a good product. And cleaning was always a hassle.

[Criden]

Because I think there are other, better ways to get the same result. And yes, I admit it could be the operator, but I feel they dry out my food.

I just don't think it's a good product. And cleaning was always a hassle.

Oh, huh. The reason we're on #2 is really my fault. I haven't felt like they've dried out my food at all.

[Brewtown Andy]

I suspect I'm going to lose a lot of time, dollars, and waistline inches to this thread.

[Criden]

I suspect I'm going to lose a lot of time, dollars, and waistline inches to this thread.

That's the idea. Thanks again for pointing me to The Pioneer Woman. I love that site and visit it religiously now.

[Brewtown Andy]

That's the idea. Thanks again for pointing me to The Pioneer Woman. I love that site and visit it religiously now.Quite welcome.

I get the feeling I'm starting to push at the edges of what I want to cook in my Rachael Ray cookbooks, and so I'm tempted to start exploring Epicurious.

I made this (http://www.rachaelraymag.com/recipes/kids-recipes/kids---rachs-crowd-pleasing-carrots-peas-and-cheesy-pasta/article.html) on Wednesday, and tomorrow's lunch is going to be chicken & rice with a chorizo/sweet pea sauce.

[Criden]

Quite welcome.

I get the feeling I'm starting to push at the edges of what I want to cook in my Rachael Ray cookbooks, and so I'm tempted to start exploring Epicurious.

I made this (http://www.rachaelraymag.com/recipes/kids-recipes/kids---rachs-crowd-pleasing-carrots-peas-and-cheesy-pasta/article.html) on Wednesday, and tomorrow's lunch is going to be chicken & rice with a chorizo/sweet pea sauce.

That looks delicious. Epicurious is great, I go on there a lot. The other blogs I typically visit are Serious Eats, Grub Street, SE: NY, A Hamburger Today, Slice, Blondie and Brownie, Midtown Lunch, Food in Mouth, and some others that are escaping me at the moment. All invaluable sources of information.

Take a pic of the lunch tomorrow! I'd love to see it.

[Flonk]

Didja see my Cooking With Bacon thread?

[Brewtown Andy]

That looks delicious. Epicurious is great, I go on there a lot. The other blogs I typically visit are Serious Eats, Grub Street, SE: NY, A Hamburger Today, Slice, Blondie and Brownie, Midtown Lunch, Food in Mouth, and some others that are escaping me at the moment. All invaluable sources of information.

Take a pic of the lunch tomorrow! I'd love to see it.I think the recipe calls for cooking the chicken breasts whole, but I'm going to go ahead and dice. Makes it easier for the kids to eat, y'know?

[jason hissong]

I think the recipe calls for cooking the chicken breasts whole, but I'm going to go ahead and dice. Makes it easier for the kids to eat, y'know?

Cooks more evenly as well.

[jason hissong]

Criden-

What should I cook tonight?

[Brewtown Andy]

Take a pic of the lunch tomorrow! I'd love to see it.The sauce didn't end up very saucy. I don't think leaving out the roasted red peppers that my wife doesn't like has anything to do with it.

http://s3.amazonaws.com/twitpic/photos/full/1412641.jpg?AWSAccessKeyId=0ZRYP5X5F6FSMBCCSE82&Expires=1229726562&Signature=mMboxvVIq7uLOIiBqrhXzxhvJhk%3D

[Criden]

Didja see my Cooking With Bacon thread?

I absolutely did. Loved it. I should post my turkey/bacon/avo club in there.

[Criden]

I think the recipe calls for cooking the chicken breasts whole, but I'm going to go ahead and dice. Makes it easier for the kids to eat, y'know?

Yeah, good call. Based on what you're making, it shouldn't do any harm.

[Criden]

Criden-

What should I cook tonight?

What do you have on hand?

[Criden]

The sauce didn't end up very saucy. I don't think leaving out the roasted red peppers that my wife doesn't like has anything to do with it.

http://twitpic.com/img/ua01-6a23ace6deb639ff5f5bed769943ceb8.494bf85a.jpg

Pic's not showing up--do you have a flickr page, by the way?

And I guess it all depends on how the RRP's were incorporated into the original recipe, but no, I don't think it would have made any real diff. in terms of how saucy the dish was.

[Brewtown Andy]

Pic's not showing up--do you have a flickr page, by the way?I do not.

Tried it again.

[Criden]

I do not.

Tried it again.

Pic worked--looks delicious! Peas are so underrated. I seem to encounter them in menus and recipes weirdly rarely. They're really great, though. I love them in Mapo Tofu especially.

[Brewtown Andy]

Pic worked--looks delicious! Peas are so underrated. I seem to encounter them in menus and recipes weirdly rarely. They're really great, though. I love them in Mapo Tofu especially.And now the pic's not working for me... odd. Perhaps I'll just post the Twitpic link instead of the image link in the future.

[jason hissong]

Scrambled eggs and bacon this cold Saturday morning:

http://i25.photobucket.com/albums/c88/jhiss/Photo15.jpg

[Criden]

That looks great, Jason! I made Belgian Waffles with Dark Chocolate Shavings and some Maple Syrup.

[jason hissong]

That looks great, Jason! I made Belgian Waffles with Dark Chocolate Shavings and some Maple Syrup.

I'm coming over.

[Criden]

I'm coming over.

I have some leftover batter, but you better come quickly, I think Peanut wants one.

[jason hissong]

I have some leftover batter, but you better come quickly, I think Peanut wants one.

What else is on the agenda today?

Tomorrow I'm putting my pork roast in the crock pot.

[Brewtown Andy]

I think tomorrow is Chipotle Chicken Corn Chowder.

[Criden]

What else is on the agenda today?

Tomorrow I'm putting my pork roast in the crock pot.

Nice! I'm not sure yet what's on tap for today. We got some cool Oolong and Jade tea yesterday, and a tea filter for it. Might test that out. Might bake some chocolate croissants. We'll see!

[Criden]

I think tomorrow is Chipotle Chicken Corn Chowder.

That sounds amazing. Are you using actual chipotle peppers?

[Brewtown Andy]

That sounds amazing. Are you using actual chipotle peppers?I believe the recipe calls for chipotle in adobo sauce, but I'm going to cheat and use chipotle chili powder.

[Criden]

I believe the recipe calls for chipotle in adobo sauce, but I'm going to cheat and use chipotle chili powder.

Cool--that should work. I love corn chowder, but Jen's not big on soup, so I make it pretty infrequently.

I need to test out these new Santoku knives soon. They're calling to me, begging to chop and dice.

[jason hissong]

Cool--that should work. I love corn chowder, but Jen's not big on soup, so I make it pretty infrequently.

I need to test out these new Santoku knives soon. They're calling to me, begging to chop and dice.

What brand are they?

[Criden]

What brand are they?

They're the Wolfgang Puck ones I got as a present.

[jason hissong]

They're the Wolfgang Puck ones I got as a present.

Cool.

[jason hissong]

The pork roast is in the slow cooker. Salt and pepper, a dash of balsamic, with onion, carrots, garlic and beer.

Unfortunately I have to go out to the store for some other foodstuffs. Vegetables of some sort.

[Criden]

The pork roast is in the slow cooker. Salt and pepper, a dash of balsamic, with onion, carrots, garlic and beer.

Unfortunately I have to go out to the store for some other foodstuffs. Vegetables of some sort.

Sounds delish. The beer is an inspired addition.

This morning I made Cinnamon-Nutmeg French Toast. I made it using Texas Toast. It turned out pretty great. I wanted to take a pic, but it was hot. Oh, and I made Hot Cocoa with a single, extra-large gourmet Trader Joe's Vanilla Marshmallow.

[jason hissong]

Sounds delish. The beer is an inspired addition.

This morning I made Cinnamon-Nutmeg French Toast. I made it using Texas Toast. It turned out pretty great. I wanted to take a pic, but it was hot. Oh, and I made Hot Cocoa with a single, extra-large gourmet Trader Joe's Vanilla Marshmallow.

Add vanilla to your French Toast. That's my combo- nutmeg, cinnamon, and vanilla. And I always use rustic French or Italian bread.

[Criden]

Add vanilla to your French Toast. That's my combo- nutmeg, cinnamon, and vanilla. And I always use rustic French or Italian bread.

Yep, I used a little vanilla, too. Should have mentioned that. :)

[jason hissong]

Yep, I used a little vanilla, too. Should have mentioned that. :)

:rock:

I need to make my BBQ sauce for the pork roast. Get some nice Ciabatta rolls for it.

[Criden]

:rock:

I need to make my BBQ sauce for the pork roast. Get some nice Ciabatta rolls for it.

:rock: Sounds awesome.

Did you watch the latest Top Chef? Jeff made the same grilled halloumi I made a couple weeks ago! Awesome.

[jason hissong]

:rock: Sounds awesome.

Did you watch the latest Top Chef? Jeff made the same grilled halloumi I made a couple weeks ago! Awesome.

I did watch the latest Top Chef.

Good episode. Martha Stewart is insane.

[Criden]

I did watch the latest Top Chef.

Good episode. Martha Stewart is insane.

Yeah, her appearance was interesting, to say the least. I saw her once in real life and she looked displeased.

[jason hissong]

Yeah, her appearance was interesting, to say the least. I saw her once in real life and she looked displeased.

I'm cooking French Toast for my friend Kara in a couple of weeks. That should be fun.

The Flay/Bayless Iron Chef was great, by the way. Despite Flay being a total rocket. Bayless is the man and it's a crime I have yet to go to one of his places here in Chicago.

[Brandon191]

I'm making spaghetti and meatballs tonight. The meatballs are home made using ground pork, parmesan cheese, herb de provence. I doctor up the sauce as well with onion, garlic, chili flakes and olive oil.

[Schroedingers Cat]

We made our annual Holiday Lasagna today. We usually make 3 or 4 of them and it takes a few hours.

It starts the day before when I make Meatballs and cook Sausage. Let them sit overnight in the Fridge and then slice them before making the Lasagna.

We assemble the Lasagna like this (from the bottom, up):

Sauce
Pasta
Ricotta
Meatball slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Ricotta
Sausage slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Sauce
Grated Parm
Shredded Mozzarella

Here's a pic of the one that we decimated tonight:

http://img.photobucket.com/albums/v11/trombacco/IMG_1332-1.jpg


Jim

[jason hissong]

We made our annual Holiday Lasagna today. We usually make 3 or 4 of them and it takes a few hours.

It starts the day before when I make Meatballs and cook Sausage. Let them sit overnight in the Fridge and then slice them before making the Lasagna.

We assemble the Lasagna like this (from the bottom, up):

Sauce
Pasta
Ricotta
Meatball slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Ricotta
Sausage slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Sauce
Grated Parm
Shredded Mozzarella

Here's a pic of the one that we decimated tonight:

http://img.photobucket.com/albums/v11/trombacco/IMG_1332-1.jpg


Jim

I'm coming over.

[Schroedingers Cat]

I'm coming over.

My 15 year old Daughter did most of the assembly.

I cooked the Pasta and placed it in the tray, she assembled the rest.

She has been helping me do this for a few years - it really cuts down on the assembly time to have a helper.

Jim

[jason hissong]

My 15 year old Daughter did most of the assembly.

I cooked the Pasta and placed it in the tray, she assembled the rest.

She has been helping me do this for a few years - it really cuts down on the assembly time to have a helper.

Jim

Awesome. Have you always cooked with your daughter? I'm not married or a father, but I'd have to think that cooking with my children will be great.

Also, here's what I made for dinner:

Balsamic glazed carrots and mushrooms with the aforementioned pork roast in the crock pot with a honey mustard and hot sauce.

http://i25.photobucket.com/albums/c88/jhiss/Photo17.jpg

[Criden]

Hey all.


I'm cooking French Toast for my friend Kara in a couple of weeks. That should be fun.

The Flay/Bayless Iron Chef was great, by the way. Despite Flay being a total rocket. Bayless is the man and it's a crime I have yet to go to one of his places here in Chicago.

Yeah, Flay is awful, but I'm tres jealous that you're near Bayless's places. I'd love to go to one. His appearance on Top Chef last season was so great.


I'm making spaghetti and meatballs tonight. The meatballs are home made using ground pork, parmesan cheese, herb de provence. I doctor up the sauce as well with onion, garlic, chili flakes and olive oil.

Sounds fantastic. Love the use of herb de provence and chili flakes. Oh, and just out of curiosity, I was wondering--what are some of your favorite restaurants in Toronto?


We made our annual Holiday Lasagna today. We usually make 3 or 4 of them and it takes a few hours.

It starts the day before when I make Meatballs and cook Sausage. Let them sit overnight in the Fridge and then slice them before making the Lasagna.

We assemble the Lasagna like this (from the bottom, up):

Sauce
Pasta
Ricotta
Meatball slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Ricotta
Sausage slices
Sauce
Grated Parm
Shredded Mozzarella
Pasta
Sauce
Grated Parm
Shredded Mozzarella

Jim

That looks great, Jim--I love that you posted a pic, because as I was reading your post I was hoping I could see the end result, and like I said, it looks really great. I'd love to hear about the sauce.


Also, here's what I made for dinner:

Balsamic glazed carrots and mushrooms with the aforementioned pork roast in the crock pot with a honey mustard and hot sauce.

http://i25.photobucket.com/albums/c88/jhiss/Photo17.jpg

Wow, that looks terrific, Jason! Those mushrooms look magnificent. And of course you know I'm a huge fan of balsamic glazed carrots.

[Criden]

I don't think I ever posted my Caprese Portobello Burger here:

http://farm4.static.flickr.com/3014/2970915278_23098b72e3_m.jpg

Basil, Roma Tomato, Fresh Mozzarella, and Portobello on Garlic French Bread Crostini.

[Brandon191]

Sounds fantastic. Love the use of herb de provence and chili flakes. Oh, and just out of curiosity, I was wondering--what are some of your favorite restaurants in Toronto?



My favourite Italian place is probably Big Pappa's. They are a little slow, but I think it's worth it. http://www.bigpapa.ca/home.html

My favourite asian food place is called Spring Rolls. Fantastic stuff. http://www.springrolls.ca/

Recently I've been enjoying a Burrito place called Burrito Boyz. The best I've ever tasted and you really get you money's worth. http://www.burritoboyz.ca/

I've been going to this website recently to try and find some new places to try. http://www.blogto.com/restaurants

[Criden]

My favourite Italian place is probably Big Pappa's. They are a little slow, but I think it's worth it. http://www.bigpapa.ca/home.html

My favourite asian food place is called Spring Rolls. Fantastic stuff. http://www.springrolls.ca/

Recently I've been enjoying a Burrito place called Burrito Boyz. The best I've ever tasted and you really get you money's worth. http://www.burritoboyz.ca/

I've been going to this website recently to try and find some new places to try. http://www.blogto.com/restaurants

Those fresh egg noodles at Big Papa's sound great. Spring Rolls looks really cool, I love that their menu has dishes from so many different Asian cultures. There's a great place like that here, called Zen (http://www.zennorthampton.com). Burrito Boyz's site is under construction, what do you like there? Anything in particular? And that BlogTo site looks great. I know when Jen and I were up in Quebec we had trouble finding a good online restaurant guide for the area.

[bartleby]

Here's a pic of the one that we decimated tonight:

You only ate one-tenth of it?

[Criden]

You only ate one-tenth of it?

They were a little busy entertaining the millions-strong mutant population.

[Brandon191]

Those fresh egg noodles at Big Papa's sound great. Spring Rolls looks really cool, I love that their menu has dishes from so many different Asian cultures. There's a great place like that here, called Zen (http://www.zennorthampton.com). Burrito Boyz's site is under construction, what do you like there? Anything in particular? And that BlogTo site looks great. I know when Jen and I were up in Quebec we had trouble finding a good online restaurant guide for the area.

I usually get the chicken burrito. They also have steak, halibut and I believe shrimp. They also make quesadillas.

Here is another little write up it got. http://www.toronto.com/restaurants/article/511007

[Criden]

I usually get the chicken burrito. They also have steak, halibut and I believe shrimp. They also make quesadillas.

Here is another little write up it got. http://www.toronto.com/restaurants/article/511007

Looks great! Halibut burritos sound a little weird, but potentially great.

[Schroedingers Cat]

Awesome. Have you always cooked with your daughter? I'm not married or a father, but I'd have to think that cooking with my children will be great.

She started helping me with the Lasagna a few years ago and she really likes doing it.

Also, every Sunday, we make a big Dinner & Dessert together. We have been doing that for a couple of years now.

It's fun to do it together and she really seems to enjoy it. She was even checking out the website for the Culinary Institute to see how much it costs to go there.

Jim

[jason hissong]

She started helping me with the Lasagna a few years ago and she really likes doing it.

Also, every Sunday, we make a big Dinner & Dessert together. We have been doing that for a couple of years now.

It's fun to do it together and she really seems to enjoy it. She was even checking out the website for the Culinary Institute to see how much it costs to go there.

Jim

Awesome.

[jason hissong]

She started helping me with the Lasagna a few years ago and she really likes doing it.

Also, every Sunday, we make a big Dinner & Dessert together. We have been doing that for a couple of years now.

It's fun to do it together and she really seems to enjoy it. She was even checking out the website for the Culinary Institute to see how much it costs to go there.

Jim

Awesome.

[Criden]

She started helping me with the Lasagna a few years ago and she really likes doing it.

Also, every Sunday, we make a big Dinner & Dessert together. We have been doing that for a couple of years now.

It's fun to do it together and she really seems to enjoy it. She was even checking out the website for the Culinary Institute to see how much it costs to go there.

Jim

That's so cool! I have to admit to checking that myself. :scared:

[Brewtown Andy]

Ricotta pasta w/ peas & sweet Italian sausage: http://twitpic.com/vbpe

It's actually a combo of 2 Rachael Ray recipes, Ricotta pasta w/peas & grape tomatoes and the second without the veggies and adding the sausage.

[Criden]

Ricotta pasta w/ peas & sweet Italian sausage: http://twitpic.com/vbpe

It's actually a combo of 2 Rachael Ray recipes, Ricotta pasta w/peas & grape tomatoes and the second without the veggies and adding the sausage.

Wow, looks great. The ricotta's gotta go great with those peas.

[Brewtown Andy]

For dinner: Curry turkey meatballs over lemon rice. Picture forthcoming.

[Criden]

Dinner last night:

http://farm4.static.flickr.com/3121/3131653719_e32dd22ca9.jpg?v=0

Pasta with my Parmesan Red Sauce, with extra Grated Parmesan on top. Made it all in the new Rice Cooker/Slow Cooker.

[Brewtown Andy]

For dinner: Curry turkey meatballs over lemon rice. Picture forthcoming.http://twitpic.com/vr2m

[Criden]

http://twitpic.com/vr2m

Wow, looks great!

[Criden]

Last night's dinner:

http://farm4.static.flickr.com/3294/3132481646_f9cfb67688.jpg?v=0

Stir-fry with mango spicy island marinated Tofu, Broccoli, Corn, and Brown Rice, in a Teriyaki sauce, with a little Egg, for good measure.

[Brewtown Andy]

Wow, looks great!The meatballs got a little darker on the side I put them down on in the pan than I would have liked, but they didn't look like they were browning through until I moved them, and they weren't burnt by any measure, so it all worked out. I probably could have gone a twitch higher on the curry powder. I used about 3/4 of a tablespoon instead of the full tablespoon, and it wasn't spicy, just flavorful.

Of course, I'm also cooking for a 4 year old, so I probably made the right decision. :D

REMINDER TO ME: MAKE FRENCH TOAST SWIRL WHEN I GET HOME FOR TOMORROW MORNING.

[Criden]

Lunch today:

http://farm4.static.flickr.com/3122/3141785991_8bbcce5b4a.jpg?v=0

Tacos with ground Turkey, sliced Avocado, Queso Fresco, a little Taco Sauce, and Lime Juice.

[Brewtown Andy]

Lunch today:

http://farm4.static.flickr.com/3122/3141785991_8bbcce5b4a.jpg?v=0

Tacos with ground Turkey, sliced Avocado, Queso Fresco, a little Taco Sauce, and Lime Juice.Whenever I make a burrito or taco recipe from Rachael Ray, it always tells me to blister the tortillas and I never do, because it's an extra step and to me, seems unnecessary.

Am I wrong?

[Criden]

Whenever I make a burrito or taco recipe from Rachael Ray, it always tells me to blister the tortillas and I never do, because it's an extra step and to me, seems unnecessary.

Am I wrong?

Blister is weird wording on her part. I just grill them on an open flame for 15-30 secs on each side, flipping with tongs. Maybe blister is the word for that--just sounds odd to me. Kind of unappetizing.

But yes, you're so wrong, my friend. A grilled tortilla is like no other. It adds another layer of flavor. It's well worth the time it takes. Just grill 'em up when the meat's simmering.

[jason hissong]

Just purchased with a gift card:

http://ecx.images-amazon.com/images/I/41Q7O8nUn7L.jpg

[Criden]

Awesome, Jason. That's supposed to be great.

[jason hissong]

Awesome, Jason. That's supposed to be great.

Ruhlman has always impressed me. I'm looking forward to reading it.

[Criden]

Ruhlman has always impressed me. I'm looking forward to reading it.

I just got Jen this:

http://ecx.images-amazon.com/images/I/41KF158TC4L._SS400_.jpg

and

http://ecx.images-amazon.com/images/I/11zvGSvK74L._SS500_.jpg

and this is coming this week:

http://ecx.images-amazon.com/images/I/41J472MS3SL._SS500_.jpg

[jason hissong]

I just got Jen this:

http://ecx.images-amazon.com/images/I/41KF158TC4L._SS400_.jpg

and

http://ecx.images-amazon.com/images/I/11zvGSvK74L._SS500_.jpg

and this is coming this week:

http://ecx.images-amazon.com/images/I/41J472MS3SL._SS500_.jpg

Awesome.

[Brewtown Andy]

Blister is weird wording on her part. I just grill them on an open flame for 15-30 secs on each side, flipping with tongs. Maybe blister is the word for that--just sounds odd to me. Kind of unappetizing.

But yes, you're so wrong, my friend. A grilled tortilla is like no other. It adds another layer of flavor. It's well worth the time it takes. Just grill 'em up when the meat's simmering.Yeah, the 15-30 seconds is what the recipes are saying to do.

Hmm.

[Criden]

Yeah, the 15-30 seconds is what the recipes are saying to do.

Hmm.

Do it! It's so good. Once you grill a tortilla, you'll never want a raw tortilla again.

[Donal DeLay]

Gonna have to show my wife this thread. Lots of great recipes she'll want to try out. Stuff looks good.

I'm gonna have to make the 3 meals I can make well and post them. (spaghetti and home-made garlic bread. Curry stew with chicken, and rice. Stuff shells in marinara sauce.)

[Criden]

Gonna have to show my wife this thread. Lots of great recipes she'll want to try out. Stuff looks good.

I'm gonna have to make the 3 meals I can make well and post them. (spaghetti and home-made garlic bread. Curry stew with chicken, and rice. Stuff shells in marinara sauce.)

Awesome, Donal. You and Kimberly should definitely post in here. And I'd love to see those 3 meals.

[Brewtown Andy]

Dinner is either going to be jambalaya, bourbon orange chicken, or honey chicken. I haven't decided yet.

[XXXenophile]

Got a new aluminum griddle and I love it.

Chocolate Chip Pancakes and Bacon.

http://farm4.static.flickr.com/3120/3118582735_ffc00db491.jpg?v=1229654187

http://farm4.static.flickr.com/3183/3119410788_49a2521606.jpg?v=0

http://farm4.static.flickr.com/3178/3118583727_279e64f747.jpg?v=0

http://farm4.static.flickr.com/3235/3119411848_9e1414ae86.jpg?v=0


Criden, next time you to chocolate chip pancakes if you like peanut butter, add peanut butter chips along with it and then some whipped cream on top.

My mom's ex boyfriend used to make that for me every Sunday when I was home from college. Seriously the best pancakes EVER!

I've been meaning to make them myself ever since I got one of those easy pancake flippers but never do.

[XXXenophile]

Just looked them up. Pretty interesting looking device. I love our regular large George Foreman grill. It gets a lot of use in our home.

Mine can't stop being used ever since I made a fantastic grilled cheese on there.

I've become a fanatic about it again getting the urge to make it every week. Its that damn sourdough bread that gets me every time!

[Criden]

Dinner is either going to be jambalaya, bourbon orange chicken, or honey chicken. I haven't decided yet.

Sounds great. I love jambalaya, so I'd personally go for that. I want to go to this local joint called Big Mamou's, but Jen has an aversion to spicy foods, as I think I mentioned in here a couple days ago. So she's trying to build up a tolerance, and hopefully she'll eventually be up for going.

[Foolish Mortal]

So for Christmas day, I went to my sister's home. As a surprise, I decided to try to make something our departed mom used to make every year. Sweet Potato Pie.

My first attempt was not successful. I'm not posting a picture of that.

My second and third attempts were winners if I say so myself.

http://i44.tinypic.com/103uame.jpg

[Criden]

So for Christmas day, I went to my sister's home. As a surprise, I decided to try to make something our departed mom used to make every year. Sweet Potato Pie.

My first attempt was not successful. I'm not posting a picture of that.

My second and third attempts were winners if I say so myself.

http://i44.tinypic.com/103uame.jpg

They really do look like they turned out great, FM. What kind of recipe did you use for the crust and filling?

[Criden]

Criden, next time you to chocolate chip pancakes if you like peanut butter, add peanut butter chips along with it and then some whipped cream on top.

My mom's ex boyfriend used to make that for me every Sunday when I was home from college. Seriously the best pancakes EVER!

I've been meaning to make them myself ever since I got one of those easy pancake flippers but never do.

Those sound great. I think I've had ones with just peanut butter chips before, ages ago, but never both kinds of chips. Today we did blueberry pancakes and turkey bacon, but next time I'll definitely make the kind you recommended.

If you're interested in weird kinds of pancakes, you should do a search on flickr.com for Shopsin's pancakes. It's a weird little restaurant in NYC that has a bizarre array of pancake choices, including stuff like mac & cheese pancakes and sunflower seed pancakes.

[Criden]

Mine can't stop being used ever since I made a fantastic grilled cheese on there.

I've become a fanatic about it again getting the urge to make it every week. Its that damn sourdough bread that gets me every time!

Yeah, they're great devices, aren't they? I convinced my Dad to get one, and he's loving it.

Sourdough bread is a great choice for grilled cheese, for sure. Couldn't hurt to throw some bacon in there, either. ;)

[XXXenophile]

Those sound great. I think I've had ones with just peanut butter chips before, ages ago, but never both kinds of chips. Today we did blueberry pancakes and turkey bacon, but next time I'll definitely make the kind you recommended.

If you're interested in weird kinds of pancakes, you should do a search on flickr.com for Shopsin's pancakes. It's a weird little restaurant in NYC that has a bizarre array of pancake choices, including stuff like mac & cheese pancakes and sunflower seed pancakes.

Add that to my list of places to check out next time I'm running around NYC. The sheer amount of restaurants I want to check out there means I'd never eat at my aunt's house when visiting. I'd always come back going "ate in the city."

Ok just looked at the menu:

HOLY CRAP!!!!!!!!!

I'll have to make my whole family eat there one night! My 7 year old niece would flip out at some of those ideas!

[XXXenophile]

Yeah, they're great devices, aren't they? I convinced my Dad to get one, and he's loving it.

Sourdough bread is a great choice for grilled cheese, for sure. Couldn't hurt to throw some bacon in there, either. ;)

Forget bacon, next time I need to put a hamburger patty on there and see how well i can do a Patty Melt.

I'm also still trying to figure out the logistics of making a fried peanut butter and banana sandwich (NO BACON!) just cause I can't work out to butter one side of the bread and not worry about the mess it'll have while keeping it face down while trying to apply the PB on the other side.

[Brandon191]

Tonight I got take out from an Indian restaurant called Chutney's, and it's fantastic! I got Buttered Chicken with garlic Naan. They have a special between 4-5pm takeout is 35% off. I didn't notice until I paid they had different types of naan. They had mixed naan stuffed with cottage cheese, onion and potato, Keema naan filled with ground lamb, herbs and spices and Peshawri Naan filled with cashew nuts, pistachios, raisins and fennel seed.

http://www.chutneysrestaurant.com/index1.htm

[Criden]

Tonight I got take out from an Indian restaurant called Chutney's, and it's fantastic! I got Buttered Chicken with garlic Naan. They have a special between 4-5pm takeout is 35% off. I didn't notice until I paid they had different types of naan. They had mixed naan stuffed with cottage cheese, onion and potato, Keema naan filled with ground lamb, herbs and spices and Peshawri Naan filled with cashew nuts, pistachios, raisins and fennel seed.

http://www.chutneysrestaurant.com/index1.htm

Awesome. Place looks great. I'm a big naan enthusiast--esp. onion kulcha, paneer kulcha, and, ever since I tried it just recently--puri. I think it's fascinating how what's essentially cottage cheese tastes kind of weird to me in American cuisine, and great to me in Indian cuisine, in the case of paneer, and in Mexican cuisine, in the case of queso fresco.

http://en.wikipedia.org/wiki/Puri_(food)

[Criden]

Add that to my list of places to check out next time I'm running around NYC. The sheer amount of restaurants I want to check out there means I'd never eat at my aunt's house when visiting. I'd always come back going "ate in the city."

Ok just looked at the menu:

HOLY CRAP!!!!!!!!!

I'll have to make my whole family eat there one night! My 7 year old niece would flip out at some of those ideas!

I know, right? The menu's crazy. I only learned about the place since I moved from there. If you look at flickr, you can see pics of some of the crazy dishes. The hamburger soup--basically a hamburger and fries dropped in some soup--is particularly bizarre.

[Criden]

Forget bacon, next time I need to put a hamburger patty on there and see how well i can do a Patty Melt.

I'm also still trying to figure out the logistics of making a fried peanut butter and banana sandwich (NO BACON!) just cause I can't work out to butter one side of the bread and not worry about the mess it'll have while keeping it face down while trying to apply the PB on the other side.

Awesome. When you say fried, you mean you have a deep fryer?

[Brandon191]

Awesome. Place looks great. I'm a big naan enthusiast--esp. onion kulcha, paneer kulcha, and, ever since I tried it just recently--puri. I think it's fascinating how what's essentially cottage cheese tastes kind of weird to me in American cuisine, and great to me in Indian cuisine, in the case of paneer, and in Mexican cuisine, in the case of queso fresco.

http://en.wikipedia.org/wiki/Puri_(food)

I need to be a little more adventurous with Indian food. I have no idea what the majority of it is. Something with cottage cheese I probably wouldn't lookm twice at, but I should really try it.

[Criden]

I need to be a little more adventurous with Indian food. I have no idea what the majority of it is. Something with cottage cheese I probably wouldn't lookm twice at, but I should really try it.

Yeah, it's paneer, which is kind of like cottage cheese with Indian flavor. I'll take a closer look at that menu and make some recommendations for you. :)

[Brandon191]

Yeah, it's paneer, which is kind of like cottage cheese with Indian flavor. I'll take a closer look at that menu and make some recommendations for you. :)

Thanks!

[Foolish Mortal]

They really do look like they turned out great, FM. What kind of recipe did you use for the crust and filling?
I'm not smart enough to make a crust. I use ready-made crusts. :p

For the filling, I cut up 6 large sweet potatoes, peeled, cut into chunks and boiled until slightly softened. 1 cup of evaporated milk, 1 cup of whipping cream, 3 eggs, 6 cups of granulated sugar, 2 sticks of room-temperature butter, tablespoon of Vanilla, teaspoon of Nutmeg.

After draining all the water out of the potatoes, put them in a mixing bowl, and mash them with a potato masher. Mix in the milk, cream, sugar, and eggs with a electric mixer. Then add the vanilla and nutmeg. You want the consistency of the mixture to be like pudding. You don't want it too soupy. If it's thicker than pudding, then add a little more milk or cream to get it to the right consistency.

[XXXenophile]

Awesome. When you say fried, you mean you have a deep fryer?

LOL no, fried as in done ala grilled cheese, on the Foreman. But its always called a fried sandwich.

If I ever get a fryer, its gonna be that Foreman one I've been seeing the infomercials on. I just don't know if that's big enough for a sandwich.

Hehehehe, anyone buys that, they'll be making their own state fair dishes and deep fried Oreoes for EVERYBODY!

[Criden]

I'm not smart enough to make a crust. I use ready-made crusts. :p

For the filling, I cut up 6 large sweet potatoes, peeled, cut into chunks and boiled until slightly softened. 1 cup of evaporated milk, 1 cup of whipping cream, 3 eggs, 6 cups of granulated sugar, 2 sticks of room-temperature butter, tablespoon of Vanilla, teaspoon of Nutmeg.

After draining all the water out of the potatoes, put them in a mixing bowl, and mash them with a potato masher. Mix in the milk, cream, sugar, and eggs with a electric mixer. Then add the vanilla and nutmeg. You want the consistency of the mixture to be like pudding. You don't want it too soupy. If it's thicker than pudding, then add a little more milk or cream to get it to the right consistency.

Sounds great! Love the use of Nutmeg.

[Brandon191]

I forgot to add that I also got Rice pudding from the restaurant as well. Apparently it is cooked in milk and flavoured with cardamom and aromatic rosewater. I'll let you know about it once I try it.

[Criden]

LOL no, fried as in done ala grilled cheese, on the Foreman. But its always called a fried sandwich.

If I ever get a fryer, its gonna be that Foreman one I've been seeing the infomercials on. I just don't know if that's big enough for a sandwich.

Hehehehe, anyone buys that, they'll be making their own state fair dishes and deep fried Oreoes for EVERYBODY!

http://i.walmartimages.com/i/p/00/05/07/63/09/0005076309301_215X215.jpg

My deep fryer. :)

[Criden]

I forgot to add that I also got Rice pudding from the restaurant as well. Apparently it is cooked in milk and flavoured with cardamom and aromatic rosewater. I'll let you know about it once I try it.

Pretty traditional, with the cardamom, but the aromatic rosewater is pretty unusual, as far as I know. Sounds cool!

[Criden]

LOL no, fried as in done ala grilled cheese, on the Foreman. But its always called a fried sandwich.

If I ever get a fryer, its gonna be that Foreman one I've been seeing the infomercials on. I just don't know if that's big enough for a sandwich.

Hehehehe, anyone buys that, they'll be making their own state fair dishes and deep fried Oreoes for EVERYBODY!

Also, I haven't made deep fried Oreos yet, but I have made Country Fried Steak, Deep Fried Tofu, and Mozzarella Sticks.

[Brewtown Andy]

Jambalaya http://twitpic.com/xh4d

[Criden]

Jambalaya http://twitpic.com/xh4d

Yay, you took my suggestion! Looks amazing. Love it.

[Donal DeLay]

Awesome, Donal. You and Kimberly should definitely post in here. And I'd love to see those 3 meals.

I made the stew today, but couldn't find the camera to take a picture.

How I make it:

2 large Idaho oven-bake potato's cut into bite-sized peices about 1" wide.
A handful or two of baby carrots.
1 box of rotini (or whatever noodle you'd like)
2 chicken breasts cut into bite-sized bits.
2 cans of Whole kernal corn.
4 celery stalks chopped.
1 1/2 cups of rice.
Any other vegetables you might want.

1 box of "Golden Curry" (we use medium but they come in 3 spices. Medium Mild, and death(seriously, it's a black box)) I can only find it at Publix around here. It's an Asian spice usually found in "Ethnic Spices".

It takes about 1hr to 1.5hrs to make, because you have to let the potato's cook for a while until they're nice and soft, so I cut them up first and put them in the pot (filled halfway with water - add a couple cans of chicken broth for added flavor if you like) on medium while fixing everything else.

I cook the rice seperately in a smaller pot, and the chicken seperately in a skillet with about a cup of water. (and cut up the other vegetables, and add them to the pot of potato's) Then add the curry and a little more water because it's going to soak up that cup of water FAST. Once it's cooked - it'll look like a thick gravy with chicken - I pour it into the pot. same with the rice.

Let it sit, and check on the potato's. They should be soft enough for you to squish them with a fork no problem. Almost crumble. Once they're done, add the noodles and season with salt, pepper and Oregano to taste.

It'll cost you between 20.00-30.00 if you buy all the ingredients at Publix. And it feeds a LOT. Probably 10-15 people.

[XXXenophile]

Also, I haven't made deep fried Oreos yet, but I have made Country Fried Steak, Deep Fried Tofu, and Mozzarella Sticks.

I'm shocked you haven't tried to make anything in the "Foods Designed to Kill Us" thread yet. :)

There are so many deep fried items you can properly teach us about.

[Criden]

I'm shocked you haven't tried to make anything in the "Foods Designed to Kill Us" thread yet. :)

There are so many deep fried items you can properly teach us about.

Haha, yeah. I've only had the deep fryer for a couple months, but I don't use it too often because it's terribly unhealthy, of course. :)

I think country fried steak showed up in that thread once. If you're unfamiliar, it's basically a deep-fried sandwich steak. I made the black pepper white gravy, and it was really terrific, but I think I could only eat it once a year, if that. Deep fried tofu's not so terrible for you, I guess, especially the way we've eaten it the few times I've made it--in boston bibb lettuce wraps with mandarin oranges, mango, and apple. The mozzarella sticks were a cinch, though--I just cut string cheese in half, dipped it in a little beaten egg, and coated it with breadcrumbs and some various seasonings.

What did you do for dinner, XXX?

[XXXenophile]

Haha, yeah. I've only had the deep fryer for a couple months, but I don't use it too often because it's terribly unhealthy, of course. :)

I think country fried steak showed up in that thread once. If you're unfamiliar, it's basically a deep-fried sandwich steak. I made the black pepper white gravy, and it was really terrific, but I think I could only eat it once a year, if that. Deep fried tofu's not so terrible for you, I guess, especially the way we've eaten it the few times I've made it--in boston bibb lettuce wraps with mandarin oranges, mango, and apple. The mozzarella sticks were a cinch, though--I just cut string cheese in half, dipped it in a little beaten egg, and coated it with breadcrumbs and some various seasonings.

What did you do for dinner, XXX?

Pizza Hut.

And they SKIMPED on the cheese big time. Half the pizza had parts without an ounce of cheese on them.

This is what happens when they're having a busy night I guess. (They told me right from the get go they were backed up and expect a 65 minute wait.)

But I sure didn't expect that.

[Criden]

Pizza Hut.

And they SKIMPED on the cheese big time. Half the pizza had parts without an ounce of cheese on them.

This is what happens when they're having a busy night I guess. (They told me right from the get go they were backed up and expect a 65 minute wait.)

But I sure didn't expect that.

This is why you gotta stick with local joints, dude. :)

[jason hissong]

Now that I have a digi camera you can expect pics of the New Year's Day feast!

[Donal DeLay]

Keeping it simple today. Making Chicken and stuffing with a chedder cheese topping.

Let's see if I can NOT fuck this up again. (added too much water last time. If it's complicated and I wing it, I can make some good dishes. If it's simple and an 8yr old can make it, I'll probably fuck it up)

;)

[Brewtown Andy]

Pasta with blushed tomato sauce, with sweet Italian sausage & frozen peas & carrots to make it AWESOME is lunch today.

[Criden]

Pasta with blushed tomato sauce, with sweet Italian sausage & frozen peas & carrots to make it AWESOME is lunch today.

Ooh. Love it. I have some chorizo I need to make tonight.

[Criden]

Last night's dinner:

http://farm4.static.flickr.com/3225/3149572420_dddf15683e.jpg?v=0

Mango-Marinated Fresh Alaskan Salmon with a Gala Apple and Mandarin Orange Salad.

[Boris the Blade]

Why do white plates make the food look so much classier? Really. You could slap a big mac and slather it with chocolate sauce and slices of pepperoni and it would look world class on one of those plates.

This thread makes me so hungry, damn you Maximus Criden!

[Criden]

Why do white plates make the food look so much classier? Really. You could slap a big mac and slather it with chocolate sauce and slices of pepperoni and it would look world class on one of those plates.

This thread makes me so hungry, damn you Maximus Criden!

I think white just shows off the food really nicely and cleanly. Your eye isn't distracted by anything else so it's clear for it to focus on the food only.

Thanks, Elias. Cook anything lately?

[Boris the Blade]

I think white just shows off the food really nicely and cleanly. Your eye isn't distracted by anything else so it's clear for it to focus on the food only.

Thanks, Elias. Cook anything lately?
I've been fed by family pretty solid for the last week, but I did do some baking with a friend. We made pies. And New York Style cheesecake. I wept with joy.

[Criden]

I've been fed by family pretty solid for the last week, but I did do some baking with a friend. We made pies. And New York Style cheesecake. I wept with joy.

Pics or it never happened.

[Boris the Blade]

Pics or it never happened.
Then it never happened, we took none.

Next time I make something I'll break out the camera just for you.

("just for you" meaning to shut you up!)

[Criden]

Then it never happened, we took none.

Next time I make something I'll break out the camera just for you.

("just for you" meaning to shut you up!)

Sounds like a plan!

Also, those pies, and that cheesecake, sound terrific. :)

[Boris the Blade]

Sounds like a plan!

Also, those pies, and that cheesecake, sound terrific. :)
She had like four jars of fresh jam (strawberry, blackberry and some Newfie stuff, bakeapples and partridgeberry) to put on it. I need more fellow Newfs around, it's tough to get my family to ship us stuff these days.

[Criden]

She had like four jars of fresh jam (strawberry, blackberry and some Newfie stuff, bakeapples and partridgeberry) to put on it. I need more fellow Newfs around, it's tough to get my family to ship us stuff these days.

Wow, that sounds great. I made a pear and gruyere pie, and a banana cream pie, for Thanksgiving, but never took pics. I made the crusts from scratch and everything! Oh well. I guess I'll just have to make more pies.

[Boris the Blade]

Wow, that sounds great. I made a pear and gruyere pie, and a banana cream pie, for Thanksgiving, but never took pics. I made the crusts from scratch and everything! Oh well. I guess I'll just have to make more pies.
Talking about pie just makes me sad though, because it reminds me of the god pies of Pushing Daisies. I can't believe my eyes when I watch that show and occasionally they're eating one of those pies I thought HAD to be a prop of some kind. Damn.

[Criden]

Talking about pie just makes me sad though, because it reminds me of the god pies of Pushing Daisies. I can't believe my eyes when I watch that show and occasionally they're eating one of those pies I thought HAD to be a prop of some kind. Damn.

The pear and gruyere pie I made was totally PD-inspired, dude!

Here's the place where I got the recipe:

http://blondieandbrownie.blogspot.com/2008/10/pushing-daisies-pear-gruyre-pie.html

[Boris the Blade]

The pear and gruyere pie I made was totally PD-inspired, dude!

Here's the place where I got the recipe:

http://blondieandbrownie.blogspot.com/2008/10/pushing-daisies-pear-gruyre-pie.html
Awesome, of course you'd be a PD fan.

Well, now I have a pie to make. Thanks!

[Criden]

Awesome, of course you'd be a PD fan.

Well, now I have a pie to make. Thanks!

Course I am.

Sure thing. The poaching process is kind of complicated, as is making the crust, but otherwise it's not too hard. Good luck! Save me a slice.

[XXXenophile]

This is why you gotta stick with local joints, dude. :)

I had a coupon and local joints depending on the delivery service they use charge way too much money for said service.

In this weather going out to the pizza joint down the street to bring the pie back to my house in my wheelchair is not feasible. :)

That and the REALLY good NY Pizza only delivers if you spend at LEAST $100 an order. (Man if they did normal delivery they'd clean up. You know its good pizza when my friend regrets going there every time cause the grease gives him heartburn.) :)

[XXXenophile]

Why do white plates make the food look so much classier? Really. You could slap a big mac and slather it with chocolate sauce and slices of pepperoni and it would look world class on one of those plates.

This thread makes me so hungry, damn you Maximus Criden!

I'm too busy looking at it going "Is that the whole serving or does Criden remember halfway through the meal to take the picture?" :)

[Criden]

I'm too busy looking at it going "Is that the whole serving or does Criden remember halfway through the meal to take the picture?" :)

Depends on the meal! I try to eat 3-4 small meals a day. So it's probably just the full meal pictured. It's not quite as appetizing or pretty when the food's had a bite taken out of it already. Was there any pic in particular you were thinking of?

[Criden]

I had a coupon and local joints depending on the delivery service they use charge way too much money for said service.

In this weather going out to the pizza joint down the street to bring the pie back to my house in my wheelchair is not feasible. :)

That and the REALLY good NY Pizza only delivers if you spend at LEAST $100 an order. (Man if they did normal delivery they'd clean up. You know its good pizza when my friend regrets going there every time cause the grease gives him heartburn.) :)

Wow, $100 an order. Crazy. I lived in NYC for quite a while and never had to pay unreasonable delivery charges--and we would get pizza or delivery.com stuff all the time. $100 though, eh? Weird.

[Criden]

Here's one place I'd like to visit next time I'm in the city:

Momofuku Bakery and Milk Bar (http://newyork.seriouseats.com/2008/11/momofuk-bakery-and-milk-bar-its-damn-good-east-village-nyc.html)

http://newyork.seriouseats.com/images/20081114-milkbar-englishmuffin.jpg

A housemade English muffin made with deep fried soft poached egg, caramelized onions, and lardons.

http://newyork.seriouseats.com/images/20081114-milkbar-porkbun.jpg

Pork and egg bun.

http://newyork.seriouseats.com/images/20081114-milkbar-softserve.jpg

Salty pistachio soft serve ice cream.

http://newyork.seriouseats.com/images/20081114-milkbar-candybar.jpg

Candy bar pie with toffee, housemade nougat, and a chocolate cookie crust. Topped with mini-pretzels.

[Gavin]

A housemade English muffin made with deep fried soft poached egg, caramelized onions, and lardons.

http://newyork.seriouseats.com/images/20081114-milkbar-porkbun.jpg
That looks really good.

Question for you. Have you ever had edible flowers? I made a salad with some the other day. Visually pleasing, but they don't add much flavor.

[Criden]

That looks really good.

Question for you. Have you ever had edible flowers? I made a salad with some the other day. Visually pleasing, but they don't add much flavor.

Yeah, doesn't that look great? I think that's one of the deep-fried poached eggs. Crazy!

As for edible flowers, yes. I've had dandelions, rose petals, chrysanthemums, and a few others. But yeah, they're more for decorative purposes and I'd never use 'em--not only are they kind of flavorless, as you said, but also, in being flavorless, they obfuscate the flavor of the rest of the dish.

[Donal DeLay]

Cheese stuffed ravioli in a mushroom marinara sauce today.

Being lazy today, even with the sauce. It's .... from the jar. :Oops:

[Criden]

Cheese stuffed ravioli in a mushroom marinara sauce today.

Being lazy today, even with the sauce. It's .... from the jar. :Oops:

No, that sounds good! Lazy is good, if the food's good. Did you make the ravioli yourself?

[Criden]

Lunch today:

http://farm4.static.flickr.com/3220/3150734185_b83ffccd6c.jpg?v=0

Egg sandwich with Provolone and Turkey Sausage.

[Donal DeLay]

No, that sounds good! Lazy is good, if the food's good. Did you make the ravioli yourself? :surrend:

no.

But I'll be seasoning it. :)


Lunch today:

http://farm4.static.flickr.com/3220/3150734185_b83ffccd6c.jpg?v=0

Egg sandwich with Provolone and Turkey Sausage. mmm - That's looks tasty.

[Criden]

:surrend:

no.

But I'll be seasoning it. :)

mmm - That's looks tasty.

Cool, Donal. And thanks. :)

[leviathan]

Lunch today:

http://farm4.static.flickr.com/3220/3150734185_b83ffccd6c.jpg?v=0

Egg sandwich with Provolone and Turkey Sausage.

Damn, that looks great. Too bad I'm on a strict diet in a bid to lose weight. :(