The Breakfast.info
General Discussions => Spunk => Topic started by: kindm's on October 11, 2005, 10:47:15 am
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I was just AIMing my rib recipe and I figured this was a good light topic for the Breakfast family.
If you feel so inclined to post the recipe thats even better.
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paging lele to thread #5320 with her fantabulous turkey chili!!! :drool:
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can\'t cook to save my own life. but i keep trying.
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I fully support and encourage my wife and her cooking hobby. A subscription to Gourmet magazine was the best Christmas gift I have gotten her.
Of course I take charge of anything that goes on the grill since I am a man after all. :duck:
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I can cook pretty well but I always make a huge mess. and I HATE DOING DISHES.
Kim can throw it down though. I didn\'t necessarliy get this fat on my own. Her cooking skills give her a huge + in the "Keep Her" column.
man I am gonna be in sooo much trouble :)
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Her cooking skills give her a huge + in the "Keep Her" column.
sounds like you have a comfy couch to sleep on?
just last night matt told me he decided i can cook. i made steak, mashed potatoes, candied carrots, salad
the steak is a rare treat around here. i think my "best" stuff would be in the pizza category or some jalapeno peanutty rice type of thing
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if only i had someone to cook for me...
i know how to throw frozen stuff in the microwave.....
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I make a mean hamburger helper, any flavor, though that\'s cheating.
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Yes I can cook. My best dish is whatever I happen to be cooking. ;)
I am more of a 2-4 person cook. A few favorites of mine to cook.
Side Dishes: Potato or Egg Salad, Apple Stuffing, Macaroni and 3 Cheeses.
Main Courses: Chicken Kiev, Chili, Pasta w/ Basil, Mozz, Oil, Tomatoes. Pretty much any Mexican dish and I smoke a mean Salmon.
Oh yeah we also do not order Za we(my roomie and I) make them ourselves.
I also Bake really well, usually muffins, brownies, small cakes. Green tinted also.;)
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mmmmmmmmmsalmon.....
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Yeah real easy recipe: Butter/Cilantro/Garlic/Oregano/salt
Amounts are to taste, blend into a mixture and spread on salmon that is on a baking pan. Smoke for 20 minutes on mesquite coals that are glowing red.
Eat.
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things i can make in the kitchen:
strawberry quik + milk = strawberry milk
kraft maceroni and cheese
deviled eggs
spaghetti
digiorno pizza
nachos
cupcakes (from the box, not from scratch)
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shake n\' bake chicken\'s the best !!!!!!!!!!
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I love to cook, i make a good seafood stuffed pork, braised pork with sautéed pears, steak tips in a wild ******** port sauce.... man I\'m getting hungry just think about it all. Kindm i have an awesome recipe site if you want it, you\'ll knock the sox off your girl.
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if only i had someone to cook for me...
i know how to throw frozen stuff in the microwave.....
Aaaw, I\'ll cook for you Cobby :)
My specialty: Kate\'s Gourmet Lot Grilled Cheese
huge-ass pieces of 9-grain bread
salted butter
cojack cheese
seared ham (optional)
damiana/oregano
fresh tomatoes or pickles (optional)
Directions: Slather both sides of bread with salted butter. Shake a little damiana (kinda hard to find, use oregano in a pinch) on it. Put one piece of bread in the skillet with cheese on top. While the grilled cheese is cooking, put some coldcut ham in the skillet and sear it a bit (just to get it warm and a little crispy). Put ham and tomatoes/pickles on top of the cheese, add the other piece of bread, and flip.
I like to dip mine in honey mustard or bbq sauce when it\'s still hot.
Other things I like to make: chocolate fondue, chocolate sheet cake, parmesan chicken, and anything I can grill - steak, chicken, lamb, whatever.
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i make some mean hot wings!!
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i am a GREAT cook and I love to do it.
I used to make a mean grilled steak and chicken but I don\'t eat meat anymore.
These day my top dishes are:
Japanese Age Tofu with sushi rice and steamed veggies with temporah dippin sauce.
and
Pasta with ILL homemade sauce, salad, bread.
and
Burritos with homemade salsa and guac.
ohhhhhhhhhy yeeaaaaaa :D
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i have an awesome recipe site
link?
I make a pretty kick-ass lasagne!!
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i have an awesome recipe site
link?
I make a pretty kick-ass lasagne!!
my bad
http://fooddownunder.com/
check it out, it is the place i go when ever i\'m in the mood for something different.
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Kindm i have an awesome recipe site if you want it, you\'ll knock the sox off your girl.
edited to reflect your posting of the link! i love new recipes. i\'ll hold you to your word that you\'ll know my sox off ;)
here is a tried and true favorite recipe of mine (yea alcohol!). great with your morning coffee;):
Homemade Bailey\'s
1.75 cups of GOOD irish whiskey :)
One 14 oz can of sweetened condensed milk
One cup of light cream
3 eggs
2 Tbs chocolate syrup
2 tsp "instant" coffee
1 tsp vanilla extract
.5 tsp almond extract
Combine all ingredients in a blender until smooth. Keep refrigerated and shake well before serving.
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:drool:
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I make some killer Heady Homemade Hummos (the triple H), w/ lots and lots of garlic
Anything BBQ, love it!
I make a pretty good sesame chicken too.
So many of my recipes aren\'e recipes I cook like my dad, look and the spice shelf and the fridge a little of this some of that, I enjoy just makin shit up as I go along. In my own humble opinion I\'m pretty good at it. :)
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General dinners in my house at FU over the course of a week are (in a vaguely random order):
Pasta with jar sauce (twice)
Burgers (twice)
Chicken, no frills, maybe marinated if we think of it the night before (twice)
Grinders from A&S Italian Market
Between the seven of us I\'m sure that we could make something decent every once in a great while, but on any given night we are collectively one if not all of the following: broke, lazy, and cheap.
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I can make a SER breakfast feast -
(http://www.canteenusa.net/smilies/36_14_5.gif)
1)Corned beef hash & Jalepeno jack omelettes
2)Banana caramel pancakes w/ choc. chips
3)and Apple-cinnamon, brown sugar, and cream cheese stuffed french toast
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Ecstasy Stew
By Seth Wolfman
VEGETABLE GROUP A
1/4 lb onions
1/4 lb carrots
1/4 lb broccoli
1/4 lb cauliflower
1/4 lb asparagus
1/4 lb artichoke hearts
1/4 lb lima beans
1/4 lb leek
1/4 lb shallot
1/4 lb red bell pepper
1/4 lb yellow bell pepper
1/4 lb orange bell pepper
1 lb jalapeno peppers
1/4 lb zucchini
1/4 lb squash
1/4 lb pumpkin
1/4 lb water chestnuts
1/4 lb garlic
VEGETABLE GROUP B
1/4 lb shiitake *********
1/4 lb portabello *********
1/4 lb pinto beans
1/4 lb black beans
1/4 lb kidney beans
1/4 lb garbanzo beans
1/4 lb lentils
1/4 lb celery
1/4 lb eggplant
1/4 lb parsnip
1/4 lb radish
1/4 lb turnip
1/4 lb potatoes
1/4 lb jicama
1/4 lb yams
VEGETABLE GROUP C
1/4 lb bok choy
1/4 lb sprouts
1/4 lb kale
1/4 lb funnelhead
1/4 lb cabbage
1/4 lb daikon
1/4 lb endive
1/4 pound lemongrass
SPICES (8 oz each)
Salt
Pepper
Paprika
Crushed Red Pepper
Chili Powder
Garlic Salt
Asafoetida
Fennel
Elderberry
Juniper
Orris Root
Sumac
Zedoary
HERBS (1/4 pound freshly chopped of each)
Borage
Chervil
Cicely
Hyssop
Devil’s Claw
Evening Primrose
Tarragon
Thyme
Oregano
Rutabaga
Rosemary
Vitex
Parsley
Sage
FRUITS
2 lb tomato
2 pound mango
2 pound apple
MEAT
2 lb chicken
2 lb turkey
2 lb prime rib
2 lb top sirloin
1/4 lb tenderloin
1/4 lb round
1/4 lb flank
1/4 lb shank
1/4 lb bottom sirloin
1 lb ground chuck
½ pound tongue
1/4 lb liver
PORK
1/4 lb bacon
1/4 lb andouille sausage
1/4 lb sweet sausage
1/4 lb pork loin
1/4 lb ham
SEAFOOD
1/4 lb lobster meat
2 lb shrimp
1/4 lb clams
1/4 lb calamari
1/4 lb mussels
1/4 lb oysters
1/4 lb sea urchin
1/4 lb ahi-ahi tuna
1/4 lb salmon
1/4 lb carp
1/4 lb flounder
1/4 lb cod
BEER
24 bottles of Samuel Adams Utopias
OTHER
½ pound sugar (to neutralize acidity)
20 gallons beef broth
1 gallon extra virgin olive oil
½ pound bread crumbs
12 oz lemon juice
PREPARATION:
1. Dice EVERYTHING that is wider than the 4 prongs of a fork.
2. 48 hours before main cooking, broil all meat and pork to 75% of desired wellness. In 40-gallon industrial stock pot, mix meat with 15 gallons of beef broth, 18 bottles of Samuel Adams Utopias, sugar, and breadcrumbs. Bring to boil, cover, and boil for 3 hours. Put in refrigerator to settle until day of cooking.
3. (Day of cooking) Retireve meat stew and begin heating. In a 20-gallon industrial stock pot, mix remaining 5 gallons of beef broth, 6 bottles of Samuel Adams Utopias, lemon juice, all seafood, and half of all herbs to create bouillabaisse. Simmer for 1 hour, stirring occasionally. Spice to taste. Set aside.
4. In 10-range pan, stir-fry all veggies from vegetable group A for 12 minutes, with enough olive oil to keep them happy. Mix well. Add 1/3 of all spices. After 12 minutes, add all vegetables from vegetable group B and remaining herbs. Continue to mix and add another 1/3 of spices. After 8 more minutes, add all vegetables from group C and remaining spices. Cook for another 3 minutes, mixing well.
5. Once the beef stew is warm enough to be served, add all vegetables, using several pots if necessary. Bring everything to serving temperature if need be. Fill bowls 80% of the way with stew, then ladle seafood bouillabaisse on top. Garnish sides of bowl with fruit.
Serves 60-80
106 ingredients
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rotfl oh my god
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I smell a Breakfast for dinner NYE party.
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i want to eat ecstasy stew before i die.
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I will OWN all in cooking...try me.
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Not that great of a cook, but not bad.
Chris M, a truely great cook is the one who can make a good meal from whatever is around the house. So I guess that is you.
I make a MEAN egg scramble (serve with garlic & onion homefries etc,)... have several different types of scramble that I like. Also have come up with a couple of good, simple recipes for marinating salmon. I fucking LOVE salmon. Recently figured out how to make white bread pudding (sounds gross but it is actually really good, especially with the half bottle of jack daniels in the sauce...) As far as the desserts go I think baking is pretty easy and I do it with some frequency. Really not that much of a chef, but I\'m getting better!
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I will OWN all in cooking...try me.
IRON CHIEF COOK OFF. lets go.
I saw this pilot for a cook off show. basically these guys went dumpster diving and cooked meals with what they found. if the person who ordered it didn\'t return it they got a point. Funny shet watching that.
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Someone get some of Animal\'s recipes and post em on here. Also instructions for how to play drums like he does.
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I will OWN all in cooking...try me.
IRON CHIEF COOK OFF. lets go.
I saw this pilot for a cook off show. basically these guys went dumpster diving and cooked meals with what they found. if the person who ordered it didn\'t return it they got a point. Funny shet watching that.
they fed people food from dumpsters? how can they do that?
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- turkey burgers
- egg whites
that\'s about all i can handle..
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I will OWN all in cooking...try me.
IRON CHIEF COOK OFF. lets go.
I saw this pilot for a cook off show. basically these guys went dumpster diving and cooked meals with what they found. if the person who ordered it didn\'t return it they got a point. Funny shet watching that.
they fed people food from dumpsters? how can they do that?
ya, pretty F\'ed up
I don\'t know. i think it was National Lampoons TV Pilots that didn\'t make it... or something along those lines, it\'s at your local rental place. they have other ones like how would it take to do this..... like liking bums on the street and messed up stuff like that. They have this highlarious one called the Amazing Racist where this guy picks up a bunch of illegal immigrants and offers them a job to build his deck, they all pile into this guys pick up and he drives right up Immigration Office and starts yelling. funny shit to watch on rainy days like these.
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Can make Sheaperds Pie. And only Sheaperds Pie..
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I can cook just about anything. Sometimes I might need a recipe to give me an idea of what is to be done, but I usually can make it without no problems.
As a man of the kitchen, I still have a few things that I really want to be able to make and have it be my own flavor/style. One is Homemade sauce, not being Italian but loving Italian cusine, this is a must. I have a recipe from an old Italian but something just isn\'t right. Another thing that is a must for any man and his grill is BBQ. BBQ is easy but its how you use it, I think. Rips, damn I wish I had a smoker.
That being said, cook away. Because of this rain, I have cooked dinner all week, usually starting from scratch. It seems to be the only way to make a few dollars off of the folks.
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I have a recipe from an old Italian but something just isn\'t right.
You\'re missing the greasy that drips naturally from the Native EYEtalian finger tips into their sauce.
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I have a recipe from an old Italian but something just isn\'t right.
You\'re missing the greasy that drips naturally from the Native EYEtalian finger tips into their sauce.
I guess the canned grease that I buy from the mart isn\'t the same as the real dripping grease.
damn!
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Someone get some of Animal\'s recipes and post em on here. Also instructions for how to play drums like he does.
His eggplant parm is the best I have ever, ever had. As far as drums, pretend you are Keith Moon, Jon Bonham, Dave Weckl, Steve Smith, Billy Cobham, and Buddy Rich all at the same time. Simple.
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Oh! I wish I had known sooner. I think I should have that down by the end of the week.
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I make a mean pizza - of any type.
I know that\'s blasphemey on a board hosted in "the pizza mecca" but I will defend my claim...
Also, there is a book called "patio-dadio" that has "rock and rollin" recipes from the "50s" for weber grills.
The "rock and rolling baby back ribs" are pretty much heaven. I have never figured out how to make a "paste" so I add 1 bottle per rack of your favourite store bbq sauce as a thickener.
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Jamaican Curry Chicken
Chicken Parm
Spanish Rice and Beans with Chicken
Chicken Sir Fry
Basically, any chicken dish.....
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Does anyone else remember all the great food that The Grillmaster used to make at PB festivals/shows. That man could cook with anything.
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Does anyone else remember all the great food that The Grillmaster used to make at PB festivals/shows. That man could cook with anything.
I\'ve heard the stories of his great foods & also met the man/legend at a Mezzanote show, but never had the pleasure of any of his amazing meals! :drool:
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I\'m hungry.
Want Thai food now.
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I love cooking but SUCK at it. I always end up burning something, frequently myself.
The dish I\'m most proud of: Swedish Meatballs.
Understanding my skillz, you\'ll realize why grilled PB&J, is my favorite dish. Quick, easy, tasty and low rent.
Directions:
1. Make a PB&J Sandwich. I like using thin slices of that giant Italian bread they sell @ Stop & Shop
2. Butter the outside of your sandwich
3. Grill to a golden brown.
The secret to success: You don\'t want to slow cook, \'cause the PB liquifies and makes a real sloppy sandwich. Get your grill super hot, so you can flash cook it, sealing in all that PB&J goodness.
Garnish w/ your favorite hostees product, possibly a ring ding or maybe a lil\'Debbie Oatmeal Creme Pie, and you\'ve got yourself a meal fit for a pig, errrr, I mean King.
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Ecstasy Stew
By Seth Wolfman
VEGETABLE GROUP A
1/4 lb onions
1/4 lb carrots
1/4 lb broccoli
1/4 lb cauliflower
1/4 lb asparagus
1/4 lb artichoke hearts
1/4 lb lima beans
1/4 lb leek
1/4 lb shallot
1/4 lb red bell pepper
1/4 lb yellow bell pepper
1/4 lb orange bell pepper
1 lb jalapeno peppers
1/4 lb zucchini
1/4 lb squash
1/4 lb pumpkin
1/4 lb water chestnuts
1/4 lb garlic
VEGETABLE GROUP B
1/4 lb shiitake *********
1/4 lb portabello *********
1/4 lb pinto beans
1/4 lb black beans
1/4 lb kidney beans
1/4 lb garbanzo beans
1/4 lb lentils
1/4 lb celery
1/4 lb eggplant
1/4 lb parsnip
1/4 lb radish
1/4 lb turnip
1/4 lb potatoes
1/4 lb jicama
1/4 lb yams
VEGETABLE GROUP C
1/4 lb bok choy
1/4 lb sprouts
1/4 lb kale
1/4 lb funnelhead
1/4 lb cabbage
1/4 lb daikon
1/4 lb endive
1/4 pound lemongrass
SPICES (8 oz each)
Salt
Pepper
Paprika
Crushed Red Pepper
Chili Powder
Garlic Salt
Asafoetida
Fennel
Elderberry
Juniper
Orris Root
Sumac
Zedoary
HERBS (1/4 pound freshly chopped of each)
Borage
Chervil
Cicely
Hyssop
Devil’s Claw
Evening Primrose
Tarragon
Thyme
Oregano
Rutabaga
Rosemary
Vitex
Parsley
Sage
FRUITS
2 lb tomato
2 pound mango
2 pound apple
MEAT
2 lb chicken
2 lb turkey
2 lb prime rib
2 lb top sirloin
1/4 lb tenderloin
1/4 lb round
1/4 lb flank
1/4 lb shank
1/4 lb bottom sirloin
1 lb ground chuck
½ pound tongue
1/4 lb liver
PORK
1/4 lb bacon
1/4 lb andouille sausage
1/4 lb sweet sausage
1/4 lb pork loin
1/4 lb ham
SEAFOOD
1/4 lb lobster meat
2 lb shrimp
1/4 lb clams
1/4 lb calamari
1/4 lb mussels
1/4 lb oysters
1/4 lb sea urchin
1/4 lb ahi-ahi tuna
1/4 lb salmon
1/4 lb carp
1/4 lb flounder
1/4 lb cod
BEER
24 bottles of Samuel Adams Utopias
OTHER
½ pound sugar (to neutralize acidity)
20 gallons beef broth
1 gallon extra virgin olive oil
½ pound bread crumbs
12 oz lemon juice
PREPARATION:
1. Dice EVERYTHING that is wider than the 4 prongs of a fork.
2. 48 hours before main cooking, broil all meat and pork to 75% of desired wellness. In 40-gallon industrial stock pot, mix meat with 15 gallons of beef broth, 18 bottles of Samuel Adams Utopias, sugar, and breadcrumbs. Bring to boil, cover, and boil for 3 hours. Put in refrigerator to settle until day of cooking.
3. (Day of cooking) Retireve meat stew and begin heating. In a 20-gallon industrial stock pot, mix remaining 5 gallons of beef broth, 6 bottles of Samuel Adams Utopias, lemon juice, all seafood, and half of all herbs to create bouillabaisse. Simmer for 1 hour, stirring occasionally. Spice to taste. Set aside.
4. In 10-range pan, stir-fry all veggies from vegetable group A for 12 minutes, with enough olive oil to keep them happy. Mix well. Add 1/3 of all spices. After 12 minutes, add all vegetables from vegetable group B and remaining herbs. Continue to mix and add another 1/3 of spices. After 8 more minutes, add all vegetables from group C and remaining spices. Cook for another 3 minutes, mixing well.
5. Once the beef stew is warm enough to be served, add all vegetables, using several pots if necessary. Bring everything to serving temperature if need be. Fill bowls 80% of the way with stew, then ladle seafood bouillabaisse on top. Garnish sides of bowl with fruit.
Serves 60-80
106 ingredients
Wow. Definitely don\'t remember posting that. Good stuff.
For Breakfast cooks that I have eaten, it comes down to Nikki Esposito vs. Adrian. Their showdowns at family jams were as epic as the shows.
A cookoff would be a great idea. Would probably happen at Peck\'s annual summer BBQ. Everyone who thinks they\'re worth a damn in the kitchen should bring two dishes, and Pitchie can organize the tourney-style judging.
I make a mean meatball and a very good lasagna and a very good pot brownie. That\'s about it.
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I make a pretty good chilli :)
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We\'ll call this "Tenesse Fried Chicken" or something stupid like that:
Get as much chicken as you want - one or two whole friers, then carve them up or maybe a half-dozen leg quaters (I recomend the latter)
Place into a large baggies
2 cups flour
2 tablespoons each of
Pepper or that Hot Shot red/black pepper combination
Ginger
Crushed Rosemary
Kosher salt
Cumin
2 tabs of choi-soy oil (or whatever spicey oil you want)
Mix up.
One at a time, put the pieces of chicken into the bag and shake thoroughly.
As you finish with the pieces, set them to rest on a dry service (like a cutting board).
Let the pieces rest like this for a few minutes, for example, while the oil is heating.
Heat about 2/3 cup of Crisco in the frying pan, set at high temp, maybe 375.
(If you are cooking more chicken than will fit in a single pan, spread it out, YO)
After the Crisco is all dissolved, pay attention, You need to judge for the oil being hot enough. You can put one piece in, but if it doesn’t start cooking quickly you should wait a little longer.
Check the chicken frequently, every minute or so, trying to flip each piece about every 2 or 3 minutes.
After 10 minutes reduce heat (maybe 330-340).
Cook for 30 more minutes, checking and flipping frequently but not flipping excessively.
Remember “you need to ‘worry’ the chicken”.
ADD-ONs:
Chicken-Biscuts:
Take the remaining spicey flour and mix it (or not) with normal flour to make biscuts. The amount of mixing you do will depend on how spicey you want your biscuts. Uncut is very spicey, 50/50 is spicey and 25(spicey)/75 is tangy.
A cookoff would be a great idea. Would probably happen at Peck\'s annual summer BBQ. Everyone who thinks they\'re worth a damn in the kitchen should bring two dishes, and Pitchie can organize the tourney-style judging.
I\'d be down for that.
Prizes?
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Home made potato chips:
Slice russet potatoes thin.
Put olive oil on dish. Coat potatoes with oil.
Put on George Forman grill until crispy.
I throw on some seasonings while grilling.
Soysauce, chilli pepper.
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Nothing like sitting down for 4 hours and making a cheese cake from scratch. Start by mixing your flour, sugar and eye yolks to make the base cake, skip a few dozen steps, add in some amaretto for flavor while mixing the cream cheese, skip a few steps, pour the cake into the spring pan, put the spring pan in another pan full of water, bake for a few hours, get drunk off the left over batter, clean up, let the cake cool for 2 hours, cover with saran wrap and put in fridge for 12-24 hours, remove spring pan, cut with dental floss, take a package of ghirardelli and a 80% chocolate bar. hold about 20% of each to the side, melt the rest with a mixture of vanilla and water, pour over the cake. either add to that fruit like strawberries or carmel. the carmel was a mess but tasted pretty good. Take the remaining chocolate and use a knife to shave it (it should curl as you do, otherwise you\'re chunking it). Get a mixture of shavings and chunks and sprinkle over the cake, get your friends drunk.
the only really hard part is getting the batter mixture right. Every time you add alcohol, you\'re putting more fluid into the mix which changes its texture. You need to add another half block of cheese for every cup of amaretto. I like to push it to 2 3/4 cups per cake. The cake should have a distinct pink colour to it. If not, you need more alcohol.
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cheesecake perfect for an overzealous moderator
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(http://www.jigglegifs.com/data/media/1/sex_gif_278.gif)
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(http://www.thinkgeek.com/images/products/additional/large/e6c7_delicious_meats.jpg)