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Thread: Gravy's Cooking Thread - Recipes in first post

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    Low Information Janitor chaos's Avatar
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    Gravy's Cooking Thread - Recipes in first post

    Can't believe there isn't already one yet.

    So I have some country style pork ribs, really nice pork. Anyone got any ideas about what to do with them to make them amazing?

    Also, someone linked me this:http://www.foodnetworkstore.com/clas...6&rid=52630761

    Pretty good pan for super cheap.

    EDIT: Recipe index -

    General Recipes

    Slow cooker chicken
    Found Recipe: KFC-Inspired Chicken : NPR

    Carnitas with no lard
    The Food Lab: Make Crisp, Juicy CarnitasWithout a Bucket of Lard | Serious Eats

    Chipotle Chicken Chili
    Chipotle Chicken Chili - The Pioneer Woman

    Best Steak Marinade in Existence | Plain Chicken

    Baked Ham and Cheese Party Sandwiches Recipe - Allrecipes.com


    Sous Vide

    Cook times and temps reference:
    https://s3.amazonaws.com/chefsteps/s...eReference.pdf

    Sous Vide Prereqs(courtesy of lanx):
    1. foodsaver/vacuum sealer if you so choose, you can do ziplock displacement. Ask Jason: How to Use Ziploc Bags for Sous Vide - Modernist Cooking Made Easy
    2. prepare all your aeromatics, butter? this article convinced me not to Sous-Vide 101: Prime Steak Primer | Serious Eats
    3. torch and/or cast ironflat (more surface area)
    a. Amazon.com: Iwatani Cooking Torch, 9, 725 BTU/h: Cooking Torches: Kitchen Dining
    i have that torch, it uses canister butane and is easy and cheap to use. goto any asian grocer and ask for butane and they'll have it for a buck a piece, even if you sear for a year, you'll maybe use up 1 canister if you live in bum fuck idaho where you can't even find an asian grocer then you can get em for 2bucks a piece or so
    Amazon.com : Gas One Gasone Butane - Set of 8 - Fuel Canisters - 8 Cans : Camping Stoves : Sports Outdoors
    b. of course any man needs at least 2 cast iron skillets around, either get a lodge one or maybe grandma has a super seasoned godly pan that is 40years old
    Amazon.com: Lodge LCS3 Pre-Seasoned Cast-Iron Chef Dining
    Last edited by chaos; 06-04-2015 at 11:20 PM.

  2. #2
    0011101000101001 Silence's Avatar
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    There's such a thing as nice pork these days?

    That isn't bacon?

    Also, that pan is wicked small.

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    Low Information Janitor chaos's Avatar
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    They recommend it as a paella pan which is lol. I just figured if someone was in need of a relatively good pan for cheap I'd throw it up.

    And bro, my pork is IMMACULATE.

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    0011101000101001 Silence's Avatar
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    Quote Originally Posted by chaos View Post
    And bro, my pork is IMMACULATE.
    Mine...isn't.

    I could retread semi tires with the pork I cook.

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    The guy with the gun BrutulTM's Avatar
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    I love cooking. Do you have a smoker or a grill that you can smoke in? You want to smoke ribs about about 200-250 degrees for 3-4 hours until they reach an internal temp of about 170 degrees.

    The night before take the silver skin off the bottom of them, season them with salt and pepper and then coat the top of them with yellow mustard. Put a brown sugar based dry rub on top and pack it into the mustard and you will get a nice crust.

    If you can't smoke them just put them in the crock pot.

    EDIT: Oh and Alton Brown has a pretty good method for doing ribs in the oven. I wouldn't use his dry rub recipe though, I found it way too salty.

    http://www.foodnetwork.com/recipes/a...ipe/index.html
    Last edited by BrutulTM; 12-17-2012 at 02:52 PM.

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    My rib recipe:

    I get heavy duty foil and place the rib in the middle.
    Put a dry rub of your choice.
    Add 1/2 cup of apple cider
    Carefully close the foil and place in the oven for 4 hours at 250. Though I think it would work at a lower temperature.
    When done I remove them from foil and cut into serving sizes ~4 ribs (basically just so it is easier to maneuver)
    Glaze the ribs and put them on the grill to carmelize the glaze to the rib
    Enjoy

    My 2 glazes (cannot remember where I got these recipes but I have changed them around a bit anyway)

    Apple glaze
    3 cups apple cider
    1 cup apple cider vinegar
    1 cup apple sauce
    1 cup sugar
    1/2 cup light brown sugar
    1/4 cup thinly sliced ginger
    1/2 stick cinnamon
    1tbs vanilla extract (bean if you have it but they are expensive)
    6 cardamom pods
    2 teaspoons allspice berries
    3 teaspoons crushed red pepper flakes
    1/2 teaspoon dry mustard
    2 teaspoons minced garlic
    1/4 teaspoons salt
    Place all of the ingredients for the glaze in a pot and cook over medium-high heat. Bring the contents of the pot to a boil, reduce the heat to medium, allow the mixture to reduce about 30 to 35 maybe more you want it very thick. Remove the glaze from the stove and strain


    Hoisin glaze

    1 cup hoisin sauce,
    6 tablespoons Asian chili sauce
    1 tbs 5 spice powder

    No other prep is needed it will be plenty thick

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    Low Information Janitor chaos's Avatar
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    Yeah my smoker project got put on hold while I get my garden up and running plus a thousand other home projects. I do hope to have my smoker operational by summer. I think I'll try them in the oven, maybe I'll try Alton's dry rub, I haven't been able to get a good dry rub myself. It just never ends up quite right.

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    Registered Dragonlord Deathwing's Avatar
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    Quote Originally Posted by chaos View Post
    Can't believe there isn't already one yet.

    So I have some country style pork ribs, really nice pork. Anyone got any ideas about what to do with them to make them amazing?

    Also, someone linked me this:http://www.foodnetworkstore.com/clas...6&rid=52630761

    Pretty good pan for super cheap.
    I thought nonstick pans weren't good for long usage in the oven.

    Sorry, no rib suggestions here, I hate ribs. Too much mystery meat in that area.

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    Registered User ToeMissile's Avatar
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    dwaeji galbikalbi - korean style pork Don't think I've had it this way exactly, but there are a ton of Korean dishes that use pork, and they generally kick ass.

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    The Baconknight opiate82's Avatar
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    I made my first beercan chicken last night. Super easy, just rubbed down the chicken with some olive oil, salt, pepper and thyme, shoved a 1/2 full beer up its rear and baked it for an hour at 400. Super juicy and delicious. You can get an inexpensive rack to make the chicken more stable.

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    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by ToeMissile View Post
    dwaeji galbikalbi - korean style pork Don't think I've had it this way exactly, but there are a ton of Korean dishes that use pork, and they generally kick ass.
    This wins. 've never tried cooking anything korean and I love korean food, so I think Saturday I'm making the galbi marinade ones with some kind of slaw on the side.

    Deathwing: nonstick pans can go in the oven as long as the manufacturer says they can. The only real caveat is that you have to make sure it has a metal lid and make sure to stay below the max temp. I think that according Mr. Brown the nonstick coating doesn't start releasing the poisonous gasses until 500+ degrees.

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    Chaotic Good Isengard's Avatar
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    I pay ~15€ for charcoal grilled iberian pork, ribs, loin, the works at a restaurant 20min drive from my house. Can't beat that for superior convenience. Pig slaughters are quite nice too.

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    Chaotic Good Isengard's Avatar
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    Also, for general cooking i recommend watching Alton Brown, Anthony Bourdain, the AdriÓ brothers and Heston Blumenthal. Chef John (foodwhises) is quite nice too.
    Last edited by Isengard; 12-19-2012 at 12:48 AM.

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    Registered User ToeMissile's Avatar
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    Quote Originally Posted by chaos View Post
    This wins. 've never tried cooking anything korean and I love korean food, so I think Saturday I'm making the galbi marinade ones with some kind of slaw on the side.
    Could do a kimchi style slaw to go with it. Seems like there's quite a few recipes out there.

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    The guy with the gun BrutulTM's Avatar
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    Alton Brown is the man. I am an awesome cook and he taught me most of what I know. It's a god damn tragedy that good eats isn't on anymore.

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    Registered User Wintermute's Avatar
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    Alton Brown saved my Thanksgiving.

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    #DDs lindz's Avatar
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    Request that this be renamed The Meat Thread.

    I came in here expecting to find some fun recipes and all I find is meat you silly men!

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    Low Information Janitor chaos's Avatar
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    Those korean ribs are a fun recipe!

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    The plan is making and eating every damn one of these.

    http://www.cheeseandburger.com/

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    Registered User Lusiphur's Avatar
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    Quote Originally Posted by lindz View Post
    Request that this be renamed The Meat Thread.

    I came in here expecting to find some fun recipes and all I find is meat you silly men!
    Start a vegetarian cooking thread then. If this were another forum I would throw in a salty anecdote about women seeking attention but it would probably break the rules or sumthin ...

  21. #21
    Mister Manager Eyashusa's Avatar
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    We do not need a vegetarian cooking thread. Just post some recipes if you have any or make a request for some.

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    #DDs lindz's Avatar
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    Quote Originally Posted by Lusiphur View Post
    Start a vegetarian cooking thread then. If this were another forum I would throw in a salty anecdote about women seeking attention but it would probably break the rules or sumthin ...
    Nah I don't want vegetarian. It was just funny to come here and see all ribs and pork loins.

  23. #23
    Mister Manager Eyashusa's Avatar
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    This thread is also on it's first page... the thread on FoH was over 60 if I remember correctly.

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    Music Elitist Alex's Avatar
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    Actually, I'm a bit curious. What are some of your favorite veggie recipes? My cooking habits tend to be pretty simple. I really don't like most veggies so I disguise them in spicy heat to mask the flavor; or lack thereof. Cayenne powder is my favorite spice for this reason.

    Typically I go for the pan fry with a bit of olive oil, cayenne powder, salt and pepper. When they're close to finished I'll throw in a little bit of Worcestershire sauce. If I don't go the pan fry route, I grill. Grilling I typically use the foil method - wrap the veggies up in foil with butter, garlic and basil and grill that.

    I love cooking and have been getting more involved in it the past two years, but I feel I need to broaden my horizons. I use the same methods for a lot of different foods. Granted, I absolutely love my grilled steaks and chicken. And I can make a pretty damn good chili (who can't?) but I'm ready to start going outside my comfort zone.

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    Registered User Uhaul's Avatar
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    Quote Originally Posted by Cheap Cigar View Post
    The plan is making and eating every damn one of these.

    http://www.cheeseandburger.com/
    Oh yes! This is a fantastic site. Thank you times a million.

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    Here's a good food porn site. I search for recipes or just drool over the photos.
    http://foodgawker.com/

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    Low Information Janitor chaos's Avatar
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    I've got the ribs in the galbi marinade, not cooking them until Sunday though. That marinade should kick the shit out of the meat in that time. I also put some fajitas on to marinade for Saturday, since that is probably my wife's favorite thing that I make. The marinade consists of:

    3-4 tbls Adobo seasoning
    1/2 tbls black pepper
    2 tbls paprika
    1 tsp chili powder
    1/2 tsp cumin
    1/3 can of chipotle chiles with adobo sauce
    1/4 cup olive oil
    2 limes, juice and zest

    Measurements are approx, I just do it by eye. I like to let the skirt steak sit in the marinade for about 2 days prior to cooking, then just grill to medium or so. I made these for my wife's entire family when they came up for Thanksgiving, everyone thought they were amazing.

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    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by Alex View Post
    Actually, I'm a bit curious. What are some of your favorite veggie recipes?
    I like to go simple with my veggies. I do green beans in a soy/garlic sauce that always kills. I cook broccoli up in some olive oil and garlic, then mix about 1/4 of water with 1/2 tbls of salt or so and steam it for about 2-3 minutes in that salty water, shit is really good. I'm liking peppers more and more as I get older, but I haven't found anything that makes them taste better than just roasting them and topping other shit with them. I tried doing pan fried corn on the cob in an apple cider vinegar sauce... it did not go over well. I thought it was good, whatever, these goddamn heathens. Carrot medallions in a honey butter glaze, it is pretty ridiculous but in no way healthy.

    I wish I could do more outside my comfort zone, but I am pretty limited. My wife is a really picky eater and my oldest kid is 3, meaning I have to ensure that the kids are going to eat at least something I make. A good example is, I tried quinoa a few times, just to mix up the shit my kids are eating. They just weren't having it, the texture was too weird. I want to try farro soon but I'm not sure what to do with it.

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    The guy with the gun BrutulTM's Avatar
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    This is sort of off topic, but people who are picky eaters as adults are a pet peeve of mine. It drives me insane when I'm at a dinner party and some 40 year old person goes "oh yuck" when one of the dishes goes around. I can't imagine being that fucking rude. I really think that 90% of "I don't like that" is people who have never tried the thing in question, or tried it once and then declared that they would never eat it again. In my experience when I have tried something I didn't like it usually takes eating it 3 or 4 times and it stops bothering me but I know a 45 year old guy who absolutely refuses to eat anything that he doesn't think he's going to like and doesn't mind saying so right in front of the person who cooked him dinner. I know another guy the same age who not only refuses to eat some things AND points out that he's not going to eat them when he's at your house for dinner, but openly mocks foods that he thinks are unnatural or unhealthy.

    What the fuck people. I understand that 5 year olds don't have developed palates and are going to refuse a lot of food, but you have to get over that by the time you're an adult, for your own enjoyment of life if not because you don't want to be an asshole. If I have dated multiple women who would only eat like 5 things on a restaurant menu and we had to choose our restaurants carefully (usually fucking Applebees is about as exotic as you can get) so there would be something there that they would eat. That's pretty much a deal breaker for me now. If we're on a first date and she says she doesn't eat (insert food here) that's definitely strike one. Don't even get me started on vegans.

    Parents: Make your kids try new things, don't release more of these narcissistic assholes on our planet.
    Last edited by BrutulTM; 12-20-2012 at 03:15 PM.

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    Registered Dragonlord Deathwing's Avatar
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    Quote Originally Posted by Alex View Post
    Actually, I'm a bit curious. What are some of your favorite veggie recipes?
    Do mashed potatoes not count? Tomato sauce?

    Or do you mean just vegetables by themselves? My sister made roasted broccoli last Christmas. It's really simple, just brocolli and olive oil in an oven for a while. I was really surprised how much more flavorful they were compared to standard boiled broccoli. And I like that method too.

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    Music Elitist Alex's Avatar
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    Quote Originally Posted by Deathwing View Post
    Do mashed potatoes not count? Tomato sauce?

    Or do you mean just vegetables by themselves? My sister made roasted broccoli last Christmas. It's really simple, just brocolli and olive oil in an oven for a while. I was really surprised how much more flavorful they were compared to standard boiled broccoli. And I like that method too.
    I guess I should have been more specific. I don't really make potatoes as much anymore. I try to stick to "real" veggies. I love mashed potatoes but I've been successful in making them. Which is odd considering how simple they are. I have a tried and true green bean recipe. But I also enjoy asparagus, zucchini and bell peppers. Peppers are my #1 go-to veggie. So delicious. My methods for cooking them are similar to above, but there also delicious when grilled straight after marinating in some soyaki sauce.

    soy.jpg

    I'm come to enjoy Brussels sprouts somewhat recently. Roasted Brussels sprouts are one of the greatest things ever. I think that has more to do with the bacon involved, but damn is it delicious. I just want to be able enjoy the veggies I've mentioned in different ways that I do now.

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    whistle go woo woo 001001102's Avatar
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    Quote Originally Posted by BrutulTM View Post
    This is sort of off topic, but people who are picky eaters as adults are a pet peeve of mine. It drives me insane when I'm at a dinner party and some 40 year old person goes "oh yuck" when one of the dishes goes around. I can't imagine being that fucking rude. I really think that 90% of "I don't like that" is people who have never tried the thing in question, or tried it once and then declared that they would never eat it again. In my experience when I have tried something I didn't like it usually takes eating it 3 or 4 times and it stops bothering me but I know a 45 year old guy who absolutely refuses to eat anything that he doesn't think he's going to like and doesn't mind saying so right in front of the person who cooked him dinner. I know another guy the same age who not only refuses to eat some things AND points out that he's not going to eat them when he's at your house for dinner, but openly mocks foods that he thinks are unnatural or unhealthy.

    What the fuck people. I understand that 5 year olds don't have developed palates and are going to refuse a lot of food, but you have to get over that by the time you're an adult, for your own enjoyment of life if not because you don't want to be an asshole. If I have dated multiple women who would only eat like 5 things on a restaurant menu and we had to choose our restaurants carefully (usually fucking Applebees is about as exotic as you can get) so there would be something there that they would eat. That's pretty much a deal breaker for me now. If we're on a first date and she says she doesn't eat (insert food here) that's definitely strike one. Don't even get me started on vegans.

    Parents: Make your kids try new things, don't release more of these narcissistic assholes on our planet.
    Bro, the shit that kills me is people who smother dishes in mayo or mustard. I'm aight with a touch of mayo or mustard, but if you pass me some potato salad or some shit that's just gobbed up mayo with some potatoes in it it's getting passed on.

  33. #33
    Registered User ToeMissile's Avatar
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    Quote Originally Posted by Alex View Post
    I guess I should have been more specific. I don't really make potatoes as much anymore. I try to stick to "real" veggies. I love mashed potatoes but I've been successful in making them. Which is odd considering how simple they are. I have a tried and true green bean recipe. But I also enjoy asparagus, zucchini and bell peppers. Peppers are my #1 go-to veggie. So delicious. My methods for cooking them are similar to above, but there also delicious when grilled straight after marinating in some soyaki sauce.

    soy.jpg

    I'm come to enjoy Brussels sprouts somewhat recently. Roasted Brussels sprouts are one of the greatest things ever. I think that has more to do with the bacon involved, but damn is it delicious. I just want to be able enjoy the veggies I've mentioned in different ways that I do now.
    Brussels sprouts are all about carmelization(sp?). Throw some onion, carrots, potato in with them, drizzle w/ olive oil. Add a little salt, and I usually just make it up as I go depending on what I'm feeling like. I do also like them in a nice hearty beef stew though.

    That TJ's soyaki is pretty good, but http://soyvay.com/ is the original. I've only had maybe 3 of the varieties, but they're awesome.

  34. #34
    The guy with the gun BrutulTM's Avatar
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    I think the key to vegetables is to not cook them into mush and to season them. Stir fry, steaming, grilling, etc. are all better than boiling and the worst thing you can do is cook them too long. The other thing that they need that some people neglect to do is seasoning. Even if it's just a little salt and black pepper, it really makes them more tasty. If you want to grill vegetables you don't need to go out and fire up the outdoor grill. I grill vegetables on a cast iron grill pan and they turn out awesome (need a little olive oil on them). Thick slices of red onion grilled this way with some black pepper are one of the greatest things ever.

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    whistle go woo woo 001001102's Avatar
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    Forreal bro. I like to sautÚ my brussels sprouts in bacon fat with nothing but salt and pepper. Other times I'll roast them with other veg. Brussels sprouts and bacon is a legit side though, good shit. One of my big standby vegetables is squash. I like to cut squash and zucchini into long strips, drizzle with fat (usually olive oil - temps are probably too high for it, but whatever, it still tastes good) + salt + pepper and grill them with some meat. Grilled eggplant is also the ish.

    One of the simpler "meals" I like to make is just steamed/simmered cabbage with smoked sausage. Slice or "cube" the cabbage, place in a large pan with enough water to cover the bottom, salt and pepper, bring to a boil, cover and reduce temp so that it simmers until tender. Add sliced smoked sausage a few minutes into the process so that it has time to cook. Not the greatest meal in the world, but I like the mix of sweet and savory you get.
    Last edited by 001001102; 12-20-2012 at 11:10 PM.

  36. #36
    Registered Smurf Selix's Avatar
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    Anyone have tips on getting fried chicken as close to KFC (or better if you think so) without needing a massively expensive pressure fryer?

  37. #37
    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by BrutulTM View Post
    This is sort of off topic, but people who are picky eaters as adults are a pet peeve of mine. It drives me insane when I'm at a dinner party and some 40 year old person goes "oh yuck" when one of the dishes goes around. I can't imagine being that fucking rude. I really think that 90% of "I don't like that" is people who have never tried the thing in question, or tried it once and then declared that they would never eat it again. In my experience when I have tried something I didn't like it usually takes eating it 3 or 4 times and it stops bothering me but I know a 45 year old guy who absolutely refuses to eat anything that he doesn't think he's going to like and doesn't mind saying so right in front of the person who cooked him dinner. I know another guy the same age who not only refuses to eat some things AND points out that he's not going to eat them when he's at your house for dinner, but openly mocks foods that he thinks are unnatural or unhealthy.

    What the fuck people. I understand that 5 year olds don't have developed palates and are going to refuse a lot of food, but you have to get over that by the time you're an adult, for your own enjoyment of life if not because you don't want to be an asshole. If I have dated multiple women who would only eat like 5 things on a restaurant menu and we had to choose our restaurants carefully (usually fucking Applebees is about as exotic as you can get) so there would be something there that they would eat. That's pretty much a deal breaker for me now. If we're on a first date and she says she doesn't eat (insert food here) that's definitely strike one. Don't even get me started on vegans.

    Parents: Make your kids try new things, don't release more of these narcissistic assholes on our planet.
    who cares if someone doesn't like something? If someone is being rude, that is different. But if they just don't like a particular thing, whatever. This isn't Stalinist Russia or 1932 dust bowl or whatever, we have options.

    I hate it when people won't at least give something new a try. Well, most things. I don't expect anyone to try durian fruit or something. But if they try it and they don't like it, whatever.

  38. #38
    Here for the Gangbang Hekotat's Avatar
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    Whomever posted that prime rib recipe on Morenetz please repost it, I was going to make that shit and the damn site went down.

  39. #39
    The guy with the gun BrutulTM's Avatar
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    Quote Originally Posted by chaos View Post
    who cares if someone doesn't like something? If someone is being rude, that is different. But if they just don't like a particular thing, whatever. This isn't Stalinist Russia or 1932 dust bowl or whatever, we have options.

    I hate it when people won't at least give something new a try. Well, most things. I don't expect anyone to try durian fruit or something. But if they try it and they don't like it, whatever.
    It's childish and it's "I need special treatment because I have decided I don't like this". The stuff doesn't taste bad, if it did there wouldn't be millions of other people eating it every day. You can learn to like practically anything without much effort. If you just let something go by and don't say anything it's no big deal, but if it gets to the point where we can't go to XX restaurant because you don't like that then fuck you. Do whatever you want but I don't want to hang out with you and your precious food requirements.

    People should get over that shit just for their own personal happiness. There's so much good food in the world and so much social interaction that has to do with food, you're not doing your kids any favors by letting them grow up as fussy eaters. Also, maybe this is a stereotype, but when I meet someone that is a fussy eater I sort of assume that they were spoiled as a child and are still a narcissist as an adult.
    Last edited by BrutulTM; 12-21-2012 at 04:41 AM.

  40. #40
    Music Elitist Alex's Avatar
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    I think Brutal is talking about people who are extremely picky. He mentioned Applebee's being the only restaurant of choice. That's pretty terrible. I have a friend who is the same way. When I visit her we always go to the same restaurants and she always orders the exact same thing every time. I'll ask her if there are any good Thai restaurants. She hates Thai food. OK, what about Indian? Hate that too. Sushi? Fucking disgusting! I don't get how someone can just write off an entire country's worth of food. Really? You hate fucking everything that restaurant has to offer? You realize on every Asian cuisine menu there are literally over 100 items to choose from? You hate them all? I think it does show a certain level of immaturity.

  41. #41
    The guy with the gun BrutulTM's Avatar
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    Yes, I have dated two women that would basically not eat anything in a restaurant but steak and potatoes and it's fucking lame. Also, as I mentioned, the people I know who are fussy are usually self-centered and immature in other ways as well.

  42. #42
    Low Information Janitor chaos's Avatar
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    When you're talking about someone that extreme, yeah that probably is a certain amount of immaturity. Someone just doesn't like certain foods or something? It really isn't that big of a deal. Taste is subjective.

    Maybe I should have qualified, when I said my wife is a picky eater, I didn't mean she was some crazy shutin who only eats chicken fingers and ketchup.
    Last edited by chaos; 12-21-2012 at 05:00 AM.

  43. #43
    Registered Dragonlord Deathwing's Avatar
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    Quote Originally Posted by chaos View Post
    who cares if someone doesn't like something? If someone is being rude, that is different. But if they just don't like a particular thing, whatever. This isn't Stalinist Russia or 1932 dust bowl or whatever, we have options.

    I hate it when people won't at least give something new a try. Well, most things. I don't expect anyone to try durian fruit or something. But if they try it and they don't like it, whatever.
    Funny tangent story time! One of my coworkers was in Malaysia for a week getting some new testers setup to be shipped to us here in the states. These things are bordering on millions of dollars a piece, so I guess it requires some personal attention.

    Anyway, he picks up some durian-filled chocolate truffles in the airport on the way home. I walk in on him duping two of my coworkers into trying it just as they're biting into the things. The look of revulsion on their faces as he tries to foist one on me and I slowly explain that I know what durian is and that not even crazy food guy on the travel network would eat that. They didn't finish them, but I was a bit disappointed that the office didn't stink up. The amount of fat the durian must have absorbed it all.

    I think THAT is an appropriate time to be picky. However, since I doubt most of you will ever stumble upon durian truffles in your life, a better example: if someone offers me a beef stew with mushrooms, I'll eat it. I'm ok with the taste of mushrooms, don't like the texture. A portobello burger, I'll probably turn down.

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    The guy with the gun BrutulTM's Avatar
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    I saw Tony Bourdain eat a durian on one of his shows once. He put on a brave face, but you could tell he wanted to puke. I think he also ate bird's nest soup on that trip which, after watching him eat both, I think I'd go with the Durian.

    Quote Originally Posted by Deathwing View Post
    I think THAT is an appropriate time to be picky. However, since I doubt most of you will ever stumble upon durian truffles in your life, a better example: if someone offers me a beef stew with mushrooms, I'll eat it. I'm ok with the taste of mushrooms, don't like the texture. A portobello burger, I'll probably turn down.
    But I bet if you ate a half dozen portobello burgers or mushroom pizzas with the attitude that you wanted to get over your mushroom aversion, you could do it. That has been my experience at least, and you would most likely save yourself many an awkward situation down the road and have a bunch of new dishes that you enjoy.

    Anyway, I'll stop shitting up the cooking thread with my little crusade, but seriously, do your kids a favor and expose them to different kinds of food and make them try new things.
    Last edited by BrutulTM; 12-21-2012 at 02:21 PM.

  45. #45
    Music Elitist Alex's Avatar
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    I don't like portabella mushrooms either. They can stay away from my burgers.

  46. #46
    whistle go woo woo 001001102's Avatar
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    Quote Originally Posted by BrutulTM View Post
    do your kids a favor and expose them to different kinds of food and make them try new things.
    Not only is it important that you get them to try new things, bro, if they don't like it, you should have them try it again later in life.

  47. #47
    Low Information Janitor chaos's Avatar
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    I am actually 100% on board with that, and am pretty nazi about making my kids try new things. When I was younger, I was one of those pussy whiny "i don't like this" eaters that get Brutul to almost 9000 level butthurt. But I overcame that, mostly, and I don't want my kids to be the same.

  48. #48
    Registered User Tea's Avatar
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    I was very picky as a kid, but in retrospect that was probably due in large part to my parents cooking. Sometimes I will make them dinner and they like it, but they always complain that it's too spicy. Their level of unacceptable spiciness is fresh ground black pepper. It's the worst, so I grew up eating a lot of bland, overcooked food. My wife was picky when we met as well, but she was young and her mom is the same way as my parents. She isn't picky at all now, and I think a lot of it is just much better cooking.

  49. #49
    Here for the Gangbang Hekotat's Avatar
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    you assholes haven't posted the Prime Rib recipe yet

    I made a pork tenderloin last week, it wasn't too bad but I was on a time limit and the damn thing wouldn't cook so it turned out a little dry. I have another one left in the fridge and I think I'm gonna make it tonight and really take my time on it.
    Here's the recipe if anyone is interested.


    1 pork tenderloin
    1 stick of butter
    2 jars of grey poupon
    1 tbsp of parsley
    1 tbsp of basil




    make sure the butter is really soft but not melted, wisk it with the mustard and mix in the parsley and basil. put your tenderloin in whatever baking pan you are using coat the tenderloin however it says to on the package. now depending on how big the tenderloin is you may have to double the recipe. check on it often so you can baste it like a turkey.
    cook temp and duration will be specified on the tenderloin, make sure meat is white all the way through.

  50. #50
    Registered Dragonlord Deathwing's Avatar
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    Quote Originally Posted by Tea View Post
    I was very picky as a kid, but in retrospect that was probably due in large part to my parents cooking. Sometimes I will make them dinner and they like it, but they always complain that it's too spicy. Their level of unacceptable spiciness is fresh ground black pepper. It's the worst, so I grew up eating a lot of bland, overcooked food. My wife was picky when we met as well, but she was young and her mom is the same way as my parents. She isn't picky at all now, and I think a lot of it is just much better cooking.
    British parents?

  51. #51
    Administrator Draegan's Avatar
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    Brining my Turkey this weekend with this recipe.
    http://allrecipes.com/recipe/maple-turkey-brine/

    Looks fucking delicious.

  52. #52
    Registered User Tea's Avatar
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    Quote Originally Posted by Deathwing View Post
    British parents?
    Welsh. Well my mom is. My dad made bachelor food and thought he was a pretty decent chef for it. Wonderbread toasted with butter, sugar and cinnamon. Gourmet!

  53. #53
    0011101000101001 Silence's Avatar
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    Quote Originally Posted by Hekotat View Post

    I made a pork tenderloin last week, it wasn't too bad but I was on a time limit and the damn thing wouldn't cook so it turned out a little dry.
    Dry pork is overcooked pork which is really easy to do, especially with "tender"loins. Find a good brine solution (Alton Brown), and start buy halving the brine solution and working up in subsequent cookings till you get a taste that you can live with.

    Also: fuck pork.

  54. #54
    Registered User Sanrith Descartes's Avatar
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    I tried this recipe over the holidays last year and now I do it every year. It sounds more intimidating than it is. A prime rib roast (with marsala sauce) and some amazing kale mashed potatoes.

    http://www.foodnetwork.com/recipes/g...ipe/index.html
    http://www.foodnetwork.com/recipes/g...l?ic1=obinsite

    A quick secret on the roast. Have your butcher cut the ribs from the roast for you and then truss it up with the ribs tied in place. This way you get the flavor of cooking on the rib but none of the hassle. When you cut the twine after the roast has rested, the ribs peel off the roast and you can slice them as an added bonus to the meal (beef ribs are amazing when cooked properly).

  55. #55
    Registered User Eonan's Avatar
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    Quote Originally Posted by Tea View Post
    Welsh. Well my mom is. My dad made bachelor food and thought he was a pretty decent chef for it. Wonderbread toasted with butter, sugar and cinnamon. Gourmet!
    My mother is British as well and I grew up with the same type of food essentially. My girlfriend finds it odd that I can't really handle very spicy stuff, meanwhile she can take shots of habanero hot sauces like they're nothing. My mom did try to change things up a bit, but Pot Roast and Shepard's Pie are by far my two favorite home-cooked foods.

  56. #56
    Low Information Janitor chaos's Avatar
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    Every time I've tried to make pot roast in the slow cooker the meat turns out dry. It really never bothered me as a kid, I guess, but now it does. So I just never make it anymore.

  57. #57
    Registered User Tea's Avatar
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    Quote Originally Posted by Eonan View Post
    My mother is British as well and I grew up with the same type of food essentially. My girlfriend finds it odd that I can't really handle very spicy stuff, meanwhile she can take shots of habanero hot sauces like they're nothing. My mom did try to change things up a bit, but Pot Roast and Shepard's Pie are by far my two favorite home-cooked foods.
    I've perhaps overcompensated. I use a lot of spice. I'm definitely not shy about throwing some habaneros or ghost chili's into almost anything. Thai spicy 15? More like Thai mild.

  58. #58
    Etoille Etoille's Avatar
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    So.....I think we're doing lobster for xmas dinner. Only problem is is that we really haven't cooked for a good long time. I'm pretty sensitive to smells at the moment. I picked lobster because frankly I thought it would be quick and easy and fairly neutral. We'll see.

    We have been basically eating what I've been craving (things stay down better that way I find but not always. The other night I had a craving for chili's queso (I know I know) so my husband ran out to get take out and for some fucktarded reason I was like "I havent been able to eat a lot of anything but I should get an entree too - how about chicken fingers (All I want it seems is chicken - which I did not eat a lot of before this)...which came with a side. None of the veggies sounded good so I was like ok I haven't really wanted potatoes for weeks but lets try the loaded mashed potatoes. BIG mistake - the smell of bacon was SUCH a fucking turn off - I told my husband to get that shit the fuck away from me. The smell alone made me sick. UGH. Still remembering it makes me fucking ill).

  59. #59
    Chip off the old block! aychamo_aycono's Avatar
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    Ok, I made the best tasting burger I've ever had a few nights ago. I got most of the idea for it from Myron Mixon's BBQ book. Basically they are smoked burgers finished in a skillet. 1 lb ground meat, I put 2.5 tsps bbq rub in it, and a few splashes of Worcestershire sauce. Mixed it well, formed patties, put them in an aluminum cake round thing, and then on the smoker (apple wood!) at 300'F for 30 minutes. Once out of the smoker, the patties went into a skillet with butter & olive oil, for about 3 minutes per side, just enough to get some good burning/bark. In a toasted bun, lettuce, cheese, mayo, ketchup. that's the best burger you will ever have. Sure, it sucks taking over an hour (get smoker going, smoke them, then finish on skillet) to make a burger, but the flavor was insane. Smoke rings in a burger!

  60. #60
    Music Elitist Alex's Avatar
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    Quote Originally Posted by Etoille View Post
    So.....I think we're doing lobster for xmas dinner. Only problem is is that we really haven't cooked for a good long time. I'm pretty sensitive to smells at the moment. I picked lobster because frankly I thought it would be quick and easy and fairly neutral. We'll see.

    We have been basically eating what I've been craving (things stay down better that way I find but not always. The other night I had a craving for chili's queso (I know I know) so my husband ran out to get take out and for some fucktarded reason I was like "I havent been able to eat a lot of anything but I should get an entree too - how about chicken fingers (All I want it seems is chicken - which I did not eat a lot of before this)...which came with a side. None of the veggies sounded good so I was like ok I haven't really wanted potatoes for weeks but lets try the loaded mashed potatoes. BIG mistake - the smell of bacon was SUCH a fucking turn off - I told my husband to get that shit the fuck away from me. The smell alone made me sick. UGH. Still remembering it makes me fucking ill).
    You sound really crazy in this post.

  61. #61
    infraction teflon Merkins4Brazil's Avatar
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    Quote Originally Posted by chaos View Post
    Yeah my smoker project got put on hold while I get my garden up and running plus a thousand other home projects. I do hope to have my smoker operational by summer. I think I'll try them in the oven, maybe I'll try Alton's dry rub, I haven't been able to get a good dry rub myself. It just never ends up quite right.
    I highly recommend the Weber Smokey Mountain. it's a bit pricey but it the most painless smoker I have ever used, holds a low slow temp perfectly. I have done 14 hr smokes with it and the only thing I had to touch was add more liquid to the pan every 4-5 hrs. If you read forums by fans of that model, they change out the water pan for a Brinkman model that holds 2X the liquid so you have to fuss with it even less. Never seen a smoker run it's temp as consistently. As Ron Popeil would say "Set it and Forget it"


  62. #62
    Etoille Etoille's Avatar
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    Quote Originally Posted by Alex View Post
    You sound really crazy in this post.
    Yes. Crazy shit happens to your eating patterns when you're pregnant. I'll work on that.


  63. #63
    Are you an AssHat? lurkingdirk's Avatar
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    I've actually worked as a chef earlier in my life. I love, love, love cooking, and I love cooking fresh, so I do a lot of vegetarian.

    Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?

    Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.

    It's a good thing I have a high metabolic rate, or I'd be 400 pounds.

  64. #64
    Registered Dragonlord Deathwing's Avatar
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    Quote Originally Posted by lurkingdirk View Post
    I've actually worked as a chef earlier in my life. I love, love, love cooking, and I love cooking fresh, so I do a lot of vegetarian.

    Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?

    Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.

    It's a good thing I have a high metabolic rate, or I'd be 400 pounds.
    If you're going to bother with smoked salmon, why scrambled eggs? Why not a fried egg with a runny yolk?

  65. #65
    Are you an AssHat? lurkingdirk's Avatar
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    Quote Originally Posted by Deathwing View Post
    If you're going to bother with smoked salmon, why scrambled eggs? Why not a fried egg with a runny yolk?
    Not a fan of the runny yolk fried egg. Plus the velvety texture of the scrambled eggs is great with the crispy muffin, and the flavour is nice with the salmon.

    Just a preference thing, I guess.

  66. #66
    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by Merkins4Brazil View Post
    I highly recommend the Weber Smokey Mountain. it's a bit pricey but it the most painless smoker I have ever used, holds a low slow temp perfectly. I have done 14 hr smokes with it and the only thing I had to touch was add more liquid to the pan every 4-5 hrs. If you read forums by fans of that model, they change out the water pan for a Brinkman model that holds 2X the liquid so you have to fuss with it even less. Never seen a smoker run it's temp as consistently. As Ron Popeil would say "Set it and Forget it"

    http://makeprojects.com/Project/The+...1#.UNlXa6wyQvQ

    I'm making this one. I doubt it will be as good as a weber, but you know, it feels good to build shit and be a man and stuff. I have all the parts, took a while to source a food safe barrel and fire box but I managed it.

    IWHCAD1vNXMt2Lvd.medium.jpg

  67. #67
    infraction teflon Merkins4Brazil's Avatar
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    Santa fucking loves me, Last year was a Thermapen and a Shun Knife, this year a set of 26 1 hr DVD cooking lectures from the Culinary Institute of American (Waiting on UPS sadly). That and a $200 gift card to a local high end kitchen supply house. This is really gonna up my game. Fucking excited.

    Quote Originally Posted by chaos View Post
    http://makeprojects.com/Project/The+...1#.UNlXa6wyQvQ

    I'm making this one. I doubt it will be as good as a weber, but you know, it feels good to build shit and be a man and stuff. I have all the parts, took a while to source a food safe barrel and fire box but I managed it.

    IWHCAD1vNXMt2Lvd.medium.jpg
    Looks like a fun project, please post pics of the build and your first smoke. I am always down for cooking pr0n.

    One thing I would check is a lot of those style 5 gal. metal pails you are gonna use for your firebox have a rubber ring impregnated in the lid to insure they seal well, some peel right out, others are impossible to remove.
    Last edited by Merkins4Brazil; 12-26-2012 at 09:05 AM.

  68. #68
    Registered User ToeMissile's Avatar
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    Quote Originally Posted by chaos View Post
    Those korean ribs are a fun recipe!
    How'd they turn out?

  69. #69
    Are you an AssHat? lurkingdirk's Avatar
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    I made this turkey a few days ago. I recommend it.

    http://realfood.tesco.com/recipes/go...ith-lemon.html

    The lemon butter makes it amazing.

  70. #70
    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by ToeMissile View Post
    How'd they turn out?
    They were good, some kind of soy/mirin glaze would have made it better. Next time I'm either going in a teriyaki direction or I'll do these but with some kind of glaze.

  71. #71
    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by lurkingdirk View Post
    I made this turkey a few days ago. I recommend it.

    http://realfood.tesco.com/recipes/go...ith-lemon.html

    The lemon butter makes it amazing.
    I did something very similar, but with the butter was just rosemary, thyme, and garlic. It occurred to me that would be an excellent recipe for a turkey roulade, pound out the breasted spread that shit on and tie it up. One day I will have to give it a go, it was some of the best turkey I've ever had.

  72. #72
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    Quote Originally Posted by chaos View Post
    I didn't mean she was some crazy shutin who only eats chicken fingers and ketchup.
    I did a semester in Berlin when I was in college and there were two girls that came who both only ate Chicken McNuggets from McDonald's the entire time we were there. They refused to eat absolutely anything else from anywhere else.

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    Been tweaking this over a few months, I think it is very good now

    Basil Pesto

    1/2 - 1 cup Olive Oil
    1-3 Cloves Garlic (base on your level of how much garlic you enjoy)
    1 Cup (ish) Fresh Cilantro (leaves and stems)
    1/2 cup fresh Basil
    1/2 - 1 cup Pine Nuts (or Walnuts)
    1/4 cup fresh parmasean cheese, grated
    Pinch salt

    You can lightly roast the nuts if you like and have time

    Combine Olive Oil, greens, and garlic into food processor and pulse until smooth

    Add nuts, salt and cheese, pulsing till desired consistency

  74. #74
    Are you an AssHat? lurkingdirk's Avatar
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    Made Panna Cotta tonight. The base is idiot proof, but I figured I'd go a little more festive with the topping. Chopped figs and apricots, stewed in brandy, then flamed just prior to putting the topping on the panna cotta in the ramekins. Worked like a dream.

  75. #75
    some sweet gravity AngryGerbil's Avatar
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    Quote Originally Posted by Merkins4Brazil View Post
    this year a set of 26 1 hr DVD cooking lectures from the Culinary Institute of American (Waiting on UPS sadly). That and a $200 gift card to a local high end kitchen supply house. This is really gonna up my game. Fucking excited.
    I also got this from Santa. From The Teaching Company, correct? The lectures are 30 mins not an hour (all Teaching Company lectures are) and I have something like 15 other Teaching Company DVDs too. Everything from Nanotechnology to Modern Chinese History. Haven't started the cooking one yet but if it's anything like the others, it's top notch all the way and I expect to learn a lot.

  76. #76
    The guy with the gun BrutulTM's Avatar
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    Anybody having a superbowl party this year?

    I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using the Alton Brown method and sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.

  77. #77
    "AH HA HA HA HA HA" Barraco Bisi's Avatar
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    So for xmas I got a set of stainless steel cookware, so I got to trash all my old crappy Tfal I'd been using for the past 8 or so years I also got a beauty nonstick pan... you should see the eggs slide on this thing.

    It's going to be a good cooking year.

    Quote Originally Posted by BrutulTM View Post
    Anybody having a superbowl party this year?

    I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using the Alton Brown method and sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.
    You should do the wings on the BGE! I did some a few months back. They were cooked perfectly, but the rub I used was too salty. I'll be more careful with my rub next time.
    Last edited by Barraco Bisi; 01-10-2013 at 02:49 PM.

  78. #78
    Registered User Springbok's Avatar
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    Quote Originally Posted by aychamo_aycono View Post
    Ok, I made the best tasting burger I've ever had a few nights ago. I got most of the idea for it from Myron Mixon's BBQ book. Basically they are smoked burgers finished in a skillet. 1 lb ground meat, I put 2.5 tsps bbq rub in it, and a few splashes of Worcestershire sauce. Mixed it well, formed patties, put them in an aluminum cake round thing, and then on the smoker (apple wood!) at 300'F for 30 minutes. Once out of the smoker, the patties went into a skillet with butter & olive oil, for about 3 minutes per side, just enough to get some good burning/bark. In a toasted bun, lettuce, cheese, mayo, ketchup. that's the best burger you will ever have. Sure, it sucks taking over an hour (get smoker going, smoke them, then finish on skillet) to make a burger, but the flavor was insane. Smoke rings in a burger!
    Ketchup on a burger?

    Pass!

  79. #79
    Registered User Springbok's Avatar
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    Not sure if anyone's girlfriends/wives are into Pinterest - but my old lady spends maybe 3 hours a night on that fucking website.... I have to say, I've never eaten so well. She's constantly cooking up shit she finds on there in the slow cooker and 8/10 times its pretty good. Not gourmet, but for the effort I've been fairly astonished.

    I made http://food-pusher.blogspot.com/2010...-burritos.html yesterday, and it was easy as fuck and pretty good. Spiced it up with some fresh green chili's and jalapeno's and was stuffed after one of them. Plus its packed with protein.

  80. #80
    "AH HA HA HA HA HA" Barraco Bisi's Avatar
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    Pinterest is a great DIY community.

    Men shouldn't resist.

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    Are you an AssHat? lurkingdirk's Avatar
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    Quote Originally Posted by BrutulTM View Post
    Anybody having a superbowl party this year?

    I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using the Alton Brown method and sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.
    Try this rib recipe. I'm not kidding, it's magic in your mouth (the good kind).
    http://www.channel4.com/4food/recipe...rt-ribs-recipe

  82. #82
    "AH HA HA HA HA HA" Barraco Bisi's Avatar
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    Quote Originally Posted by lurkingdirk View Post
    Try this rib recipe. I'm not kidding, it's magic in your mouth (the good kind).
    http://www.channel4.com/4food/recipe...rt-ribs-recipe
    The man's got a BGE. He don't need your oven rib recipes.

  83. #83
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    Quote Originally Posted by Adebisi View Post
    The man's got a BGE. He don't need your oven rib recipes.
    No reason not to try something new. I have a variety of ways I do ribs, slow cooker, smoker, flame, oven. This is worth trying IMO.

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    I have the day off today so I treated myself to a steak dinner. I wanted to try grass fed because I hear it talked up for taste and nutrition so I thought I'd give it a shot. I have to say it was AMAZING. I dont know if it was the cut, the grass fed, the way I cooked it... but highly recommended. I used this method to cook it:

    http://offthemeathook.com/2011/02/me...cy-restaurant/

    Price. This was expensive, 15 bucks for a steak, and a couple of bucks more for the spinach/mozarella/tomatoes. But it was one of the best steak dinners I've eaten and at a restaurant I'd pay a lot more than that. Very worth it:






  85. #85
    "AH HA HA HA HA HA" Barraco Bisi's Avatar
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    No catsup?? Call Etoille!

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    Quote Originally Posted by Dashel View Post
    I have the day off today so I treated myself to a steak dinner. I wanted to try grass fed because I hear it talked up for taste and nutrition so I thought I'd give it a shot. I have to say it was AMAZING. I dont know if it was the cut, the grass fed, the way I cooked it... but highly recommended. I used this method to cook it:

    http://offthemeathook.com/2011/02/me...cy-restaurant/

    Price. This was expensive, 15 bucks for a steak, and a couple of bucks more for the spinach/mozarella/tomatoes. But it was one of the best steak dinners I've eaten and at a restaurant I'd pay a lot more than that. Very worth it:





    that looks good, but if you're really concerned about healthier steaks, look for grass-finished beef. if it just says grass-fed, you can assume they're fed grain before slaughter and you might as well just pay lower prices for conventional meats.

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    pissedcodaemon The Ancient's Avatar
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    Quote Originally Posted by supertouch View Post
    that looks good, but if you're really concerned about healthier steaks, look for grass-finished beef. if it just says grass-fed, you can assume they're fed grain before slaughter and you might as well just pay lower prices for conventional meats.
    I don't eat beef that wasn't slaughtered in front of me while I hand-fed grass into it's dying mouth. Anything less you might as well be shoving roadkill into a blender and calling it steak.

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    Anyone have a good methodology for making fresh Mozzarella? I'm interested in giving this a shot.

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    Delicious Noodles Noodleface's Avatar
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    My g/f likes to eat tacos once a week, which under normal circumstances would be fine, but she likes to have them with ground chicken. Whenever I think about it, it disgusts me. How can I make her eat beef without punching her in the face or vagina?

  90. #90
    infraction teflon Merkins4Brazil's Avatar
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    Quote Originally Posted by AngryGerbil View Post
    I also got this from Santa. From The Teaching Company, correct? The lectures are 30 mins not an hour (all Teaching Company lectures are) and I have something like 15 other Teaching Company DVDs too. Everything from Nanotechnology to Modern Chinese History. Haven't started the cooking one yet but if it's anything like the others, it's top notch all the way and I expect to learn a lot.
    Yup Teaching Company, and yup to only 30 min EPs. Watched one disc so far, a lot of it is basic and Alton Brown had me way past some of it, but there are many little gems hidden, if I pick up 1-2 new pieces of knowledge / tips per lesson it's worth it's weight in gold. Been practicing the done-ness finger poke technique he taught, I am almost as accurate as my Thermopen now. Pretty damn cool tip, now I know why they are always finger poking meat in the pan on Top Chef.

  91. #91
    Megistered Jooserockey Eomer's Avatar
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    Quote Originally Posted by Dashel View Post
    I have the day off today so I treated myself to a steak dinner. I wanted to try grass fed because I hear it talked up for taste and nutrition so I thought I'd give it a shot. I have to say it was AMAZING. I dont know if it was the cut, the grass fed, the way I cooked it... but highly recommended. I used this method to cook it:
    Do you normally eat rib eye cuts? Rib eye is far and away the best steak cut if you don't mind some fat/gristle.

  92. #92
    The guy with the gun BrutulTM's Avatar
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    Quote Originally Posted by Adebisi View Post
    The man's got a BGE. He don't need your oven rib recipes.
    Those are for beef short ribs, which is different than baby backs. I fucking love short ribs, but they aren't really football food. I do think that braising is the way to do them though. I haven't made them in a while but that recipe is pretty similar to how I do them. I missed lunch today and between looking at those short ribs and those steak pictures I'm seriously jonesing for some beef right now.

  93. #93
    The guy with the gun BrutulTM's Avatar
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    Quote Originally Posted by Dashel View Post
    I have the day off today so I treated myself to a steak dinner. I wanted to try grass fed because I hear it talked up for taste and nutrition so I thought I'd give it a shot. I have to say it was AMAZING. I dont know if it was the cut, the grass fed, the way I cooked it... but highly recommended.
    I sell 5-8 grass fattened cows a year to people who buy halves or quarters and people go nuts for it. I would love to be able to sell a ribeye for $15 but it's not really practical. I do think that grass fed is different and in a good way though. I have eaten it for most of my life so I roll my eyes a little when people get back to me praising it to the heavens, but it's not that unusual when people have been eating grocery store beef all their lives.

    On top of that though, that cooking method you linked is solid as Sears and you got a hell of a nice crust on it. It really is important to cook steaks at high temperature. I don't quite agree with his internal temps though, I like my steaks on the rare side of medium and I pull them at about 125-130. He's also wrong about there being no difference between cast iron and non-stick. Cast iron has a lot more metal in it so the temp will not drop as much when the meat hits the pan, meaning a better crust and if you get it up to like 500 degrees to sear a steak you're risking destroying the finish on your non-stick pan. Non-stick is for cooking eggs, everything else goes in cast iron.

    Finally, rib-eye IS the best steak. Filet Minion is for rookies, if you are a real beef lover, go for the rib eye.

    Anyway, I'm going to have to go defrost a steak now.

    Quote Originally Posted by Noodleface View Post
    My g/f likes to eat tacos once a week, which under normal circumstances would be fine, but she likes to have them with ground chicken. Whenever I think about it, it disgusts me. How can I make her eat beef without punching her in the face or vagina?
    You could try making your own hamburger out of round steak or sirloin. You can trim all the fat off before grinding it in a food processor. If you do it that way it's nearly as lean as chicken and obviously tastes a hell of a lot better. If you're going to eat ground chicken you might as well be a fucking vegetarian.
    Last edited by BrutulTM; 01-11-2013 at 12:42 AM.

  94. #94
    infraction teflon Merkins4Brazil's Avatar
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    Quote Originally Posted by BrutulTM View Post


    You could try making your own hamburger out of round steak or sirloin. You can trim all the fat off before grinding it in a food processor. If you do it that way it's nearly as lean as chicken and obviously tastes a hell of a lot better. If you're going to eat ground chicken you might as well be a fucking vegetarian.
    Imo all taco meat filling should be of the slow cooked shredded variety. Same goes for Chilli con Carne. My 2 cents.

  95. #95
    Are you an AssHat? lurkingdirk's Avatar
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    Quote Originally Posted by Noodleface View Post
    My g/f likes to eat tacos once a week, which under normal circumstances would be fine, but she likes to have them with ground chicken. Whenever I think about it, it disgusts me. How can I make her eat beef without punching her in the face or vagina?
    Try cooking both chicken and beef some time, and just get her to try a little of the beef.

    If she doesn't like it, and it is well cooked, you have full license to punch her in the vagina.

  96. #96
    The guy with the gun BrutulTM's Avatar
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    Quote Originally Posted by Merkins4Brazil View Post
    Imo all taco meat filling should be of the slow cooked shredded variety. Same goes for Chilli con Carne. My 2 cents.
    That is good, but I like a nice american taco bell style taco as well. Also, that takes about 15 minutes to make vs. several hours of slow cooking.

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    Quote Originally Posted by BrutulTM View Post
    I have eaten it for most of my life so I roll my eyes a little when people get back to me praising it to the heavens, but it's not that unusual when people have been eating grocery store beef all their lives.
    Yeah I am usually the type to roll my eyes at the grass fed organic pastured whatever shit but then again I've had a really good steak in a restaurant and wondered what they used. I have to say this cut just looked really good, and the taste was fantastic. I will try a Costco Ribeye next with the same method and compare. And yeah Ribeye is my favorite. Even the fat on this was delicious.
    Last edited by Dashel; 01-11-2013 at 02:11 AM.

  98. #98
    infraction teflon Merkins4Brazil's Avatar
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    Quote Originally Posted by BrutulTM View Post
    That is good, but I like a nice american taco bell style taco as well. Also, that takes about 15 minutes to make vs. several hours of slow cooking.
    Troof, It's the only thing I use my crock pot for these days.

  99. #99
    Low Information Janitor chaos's Avatar
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    Quote Originally Posted by Merkins4Brazil View Post
    Yup Teaching Company, and yup to only 30 min EPs. Watched one disc so far, a lot of it is basic and Alton Brown had me way past some of it, but there are many little gems hidden, if I pick up 1-2 new pieces of knowledge / tips per lesson it's worth it's weight in gold. Been practicing the done-ness finger poke technique he taught, I am almost as accurate as my Thermopen now. Pretty damn cool tip, now I know why they are always finger poking meat in the pan on Top Chef.
    I learned a nice trick over the holidays. I severely oversalted something I was cooking, shit was inedible. I was about to give up when I read that putting an uncooked potato in the dish can absorb the salt and rescue it. Maybe that was common knowledge, but I had never heard it before. And it worked, too.

  100. #100
    The guy with the gun BrutulTM's Avatar
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    That's cool, I haven't heard of that. We have a family story we always tell on my Mom because she was making chili one time and the shaker top came off the garlic salt and dumped half the canister in there. She scooped it out and served it anyway but it was totally inedible. She later fed it to the chickens and 4 of them died because apparently they can't handle salt. To this day we give her hell about feeding us death chili.

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