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how many of you guys cook??? - Page 10

post #136 of 2812


post #137 of 2812
Tonight, I am cooking burritos and nachos for my roommate. I do all of the cooking, and I would like to think that I am very good at it.
post #138 of 2812
Quote:
Originally Posted by Judge Buff View Post
I'd enjoy being your neighbor. Wanna live in the South?
And I yours. The South is an area I've loved to visit all my life; beautiful country, time-honored tradition, excellent cooking, gracious hospitality, insane amounts of violent crime, and Texas-size cooties. I've got a better idea; you want to live in the North? In a couple of months you are going to see what I start cooking when the weather turns crisp.
post #139 of 2812
me i do, my speciality is lasagne. :0)
post #140 of 2812
Quote:
Originally Posted by Old Pa View Post
And I yours. The South is an area I've loved to visit all my life; beautiful country, time-honored tradition, excellent cooking, gracious hospitality, insane amounts of violent crime, and Texas-size cooties. I've got a better idea; you want to live in the North? In a couple of months you are going to see what I start cooking when the weather turns crisp.
I have lived in the North in several places on several occasions as an instrument of US foreign policy. Most notable of these places were Iceland and Alaska (Aleutian Islands). I developed some expertise in cold weather aviation support operations. The worst winter weather I ever experienced though was in Chicago. Oddly enough, it also had the best food of all the Northern climes I've experienced. Great eating in Chicago and Milwaukee! But I'd give my left little toe for a pylsur everyday. It's an Icelandic hotdog made from mutton with the oddest condiments. Bavaria is fairly raw in the winter and I miss eating German, too. The cooks in Hell are British, however.

Keep posting those pictures, Pa!

Good food, good drink, good music and good company... a person could not ask for better in this life.
post #141 of 2812
Well, good music, good books, good dogs, good guns, good knives . . . Always was a greedy basterd.

A very simple fresh homegrown red tomato and green pepper salad as a side to leftover Tater Tot Hotdish:



Rough chopped some vine-ripened homegrown tomatoes and green peppers. Drained the tomatoes, seasoned with seasalt and fresh cracked black pepper and drained again. Added the green peppers and maybe two tablespoons of fresh minced white onion. Tossed. Dressed with EVOO. Tossed. Dressed with vintage Modena balsamic vinegar. Tossed. Yum.
post #142 of 2812
I need to learn how to make good sushi....
post #143 of 2812
I can do simple stuff, that is, things that don't involve a lot of technique like steak and tender fall-of-the-bone barbecue ribs.

Dry aged ribeye steak with Chimchurri sauce & creamed vegetables


Slow-cooked dry-aged Aberdeen Angus fillet on a bed of baby vegetables


And I like a simple toss-together-type pasta too Minimum work, maximum satisfaction!

Tagliatelle Aglio, Olio e Peperoncino with wild golden chanterelles and white winter truffle infused oil



Come to think of it, I might just be able to brew up a chili con carne, macaroni & cheese, seafood chowder, shepherd's pie when a little more motivated to cook beyond the usual fried spam & instant noodles with some bok choi and fried egg.
post #144 of 2812
Sweatin' the Details: Pa's Garbage Pizza Assembly

Prepped ingredients await assembly:



Pre-baked wholewheat crust with dried italian herbs assembled with EVOO and minced garlic, chopped homegrown roma tomatoes and green pepper, diced white onion and sliced grilled chicken sausage.



Sheep milk Feta, baby portabella sliced mushroums, crumbled bacon and more dried italian herbs are added.



Fresh spinach. provolone and mozarella are added and it's into the oven.



Baked and sliced. Glass of chardonnay. Yum.

post #145 of 2812
That pizza looks delicious!
post #146 of 2812
mmmmmmm........pizzzzzzzzaaaaaaa
post #147 of 2812
Pa that's one mouth watering pizza. Looking at the pics just made me hungry.
post #148 of 2812
Wow, outstanding pictures guys! I recently discovered how much fun it is choosing a recipe, picking out the ingredients, and putting everything together!

Actually, tonight I made a Salmon Chowder! I think I go the recipe from The Food Network or something. It took me around 3 hours and it turned out amazing!
post #149 of 2812
Touch of Fall with winds and highs in the 60sF. Leftover comfort food tonight with curried pinto and black bean soup with vegetables and ham over seasoned basmati rice with a garnish of homegrown chopped italian flatleaf parsley. The served plate:



Glass of cab. Ahh!
post #150 of 2812
Awesome, Pa...
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