Author Topic: Do You Cook ? Whats your best dish  (Read 7659 times)

oldnewbie

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Do You Cook ? Whats your best dish
« Reply #15 on: October 11, 2005, 04:00:56 pm »
i make some mean hot wings!!

Klout

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Do You Cook ? Whats your best dish
« Reply #16 on: October 11, 2005, 04:03:03 pm »
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

Todd

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« Reply #17 on: October 11, 2005, 04:03:11 pm »
Quote from: derickw
i have an awesome recipe site

link?

I make a pretty kick-ass lasagne!!
Light travels faster than sound. That is why some people appear bright...until you hear them speak.

derickw

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« Reply #18 on: October 11, 2005, 04:37:27 pm »
Quote from: Todd
Quote from: derickw
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.
never trouble trouble till trouble troubles you

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BigMamaBlueberry

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« Reply #19 on: October 11, 2005, 04:40:18 pm »
Quote from: derickw
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.

Mamalakabubadaya

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« Reply #20 on: October 11, 2005, 04:47:31 pm »
:drool:

Me!

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« Reply #21 on: October 11, 2005, 05:22:01 pm »
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. :)
Everywhere there\'s lots of piggies, Living piggy lives. You can see them out for dinner With their piggy wives, Clutching forks and knives To eat their bacon

Drew_Kingsley

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« Reply #22 on: October 11, 2005, 05:26:52 pm »
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.
Go see your Breakfast, there are starving Leiths in California

FreeSpirit

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« Reply #23 on: October 11, 2005, 09:45:13 pm »
I can make a SER breakfast feast -

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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Wolfman

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Here\'s what I submitted for a company recipe contest.
« Reply #24 on: October 12, 2005, 09:39:18 am »
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
˝ 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
˝ pound sugar (to neutralize acidity)
20 gallons beef broth
1 gallon extra virgin olive oil
˝ 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

Mamalakabubadaya

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« Reply #25 on: October 12, 2005, 10:34:58 am »
rotfl oh my god

derickw

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« Reply #26 on: October 12, 2005, 10:57:18 am »
I smell a Breakfast for dinner NYE party.
never trouble trouble till trouble troubles you

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Jim Cobb

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« Reply #27 on: October 12, 2005, 11:54:40 am »
i want to eat ecstasy stew before i die.
Postcount +1.

WALSH

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« Reply #28 on: October 12, 2005, 12:57:08 pm »
I will OWN all in cooking...try me.
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jocelyn

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« Reply #29 on: October 12, 2005, 01:50:09 pm »
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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