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how many of you guys cook??? - Page 110

post #1636 of 2857

Made a kinda Chicago Dog.  Missing the pickle, but the relish is there, so close enough.

 

 

post #1637 of 2857

I'm kinda food agnostic, so pretty easy going with food n all.

Don't like to cook, I leave it for the experts (McDonalds...tongue.gif).

post #1638 of 2857

Another lobster roll and chowder.  Not even close to the previous one I posted.

 

I just really wish I was eating them and not just getting pictures from a friend on a tour of the Northeast area.

 

 

post #1639 of 2857
Quote:
Originally Posted by Eee Pee View Post

Another lobster roll and chowder.  Not even close to the previous one I posted.

 

I just really wish I was eating them and not just getting pictures from a friend on a tour of the Northeast area.

 

I just really wish I was eating them and not just getting pictures from a Eee Pee who got them from a friend on a tour of the Northeast area. ;)

post #1640 of 2857
Quote:
Originally Posted by Clayton SF View Post

 

I just really wish I was eating them and not just getting pictures from a Eee Pee...

 

biggrin.gif

 

That first one was $17!  Second one with the chowder of some sort was $12.

 

I'd pay the $17.  Maybe even put a little Old Bay seasoning on it.  biggrin.gif

post #1641 of 2857

Burnt ends!  Yes!  Covered in peppers and onions, and some of their sauce which is good.

 

 

 

Not quite a buttery lobster roll, but so good and moist and beefy and smokey and hickory and moist and smokey.  Yum.

post #1642 of 2857

... Making stock

 

 

 

Yea not the best looking thing in the world but HEY gets the job done [although technically it's broth seeing as there is meat on them bones but there's no salt and I'm adding  Sachet de epices in the last hour, so you know it's stock <3] 

post #1643 of 2857

Yep, I cook. I'm warming up some Beyerdynamic velour pads as we speak. You marinate them in a broth of warm water and mild dish soap, dry them off on paper towels, and then dangle them in front of the heating vent until they're done.

 

Seriously, though, I certainly do cook. I posted in this thread a while ago (over a year ago by now), but I'll repeat the general gist of it. Cooking is a valuable skill for life, and like audio it's something awesome to get passionate about.

 

That said, this past summer I grew a ton of hot peppers (I've got two whole plastic bags full of habaneros and ghost peppers in the freezer) but hardly got to use them for anything. I'll offer some advice to anybody who wants to cook with these: wear gloves! It's not that they'll burn your hands, it's that any sensitive place on your body your hands may touch afterward will burn like hell. Also, don't be afraid of something like a habanero or even a ghost. The key is moderation, cutting out the seeds and pith, and making a lot of food at once so the pepper is diluted.

 

Just thought I'd pop in and add this little tidbit, since I'm currently waiting for my Beyer pads to dry and I was actually looking through my old thread posts earlier and am surprised that this thread ended up on the front page again right after that.

post #1644 of 2857
Quote:
Originally Posted by Argyris View Post

Yep, I cook. I'm warming up some Beyerdynamic velour pads as we speak. You marinate them in a broth of warm water and mild dish soap, dry them off on paper towels, and then dangle them in front of the heating vent until they're done.

Thanks! I didn't know that you could warm up Beyerdynamic velour pads. I was noticing just last night, how sad my pair of pads look. Have you cleaned them before?

post #1645 of 2857
Quote:
Originally Posted by Clayton SF View Post

Thanks! I didn't know that you could warm up Beyerdynamic velour pads. I was noticing just last night, how sad my pair of pads look. Have you cleaned them before?

 

Once before. It's now become a yearly ritual, I guess. They might be a little less soft than they once were, but after their cleaning mine look brand new. The dish soap scent is a little annoying, though. Eventually that goes away.

post #1646 of 2857

Anybody use pineapple juice and canned pineapple to baste a ham? I was just thinking about it because we had a ham for dinner today and I recall a few people I've talked to having never heard of using pineapple, and I wondered if it's really that uncommon.

post #1647 of 2857

My favorite combination has always been pineapple and ham. Whether on a pizza or over a dinner ham. I've always used pineapple juice combined with a little brown sugar to baste hams.

 

 

post #1648 of 2857
Quote:
Originally Posted by Argyris View Post

Anybody use pineapple juice and canned pineapple to baste a ham? I was just thinking about it because we had a ham for dinner today and I recall a few people I've talked to having never heard of using pineapple, and I wondered if it's really that uncommon.

yea I mean acids + fatty meats = OMG DELCIOUS

 

It's the reason Pork Barebque is good with Vinegar based Bbq sauce and Ham is super yummy with pineapples! 

post #1649 of 2857
Quote:
Originally Posted by Argyris View Post

Anybody use pineapple juice and canned pineapple to baste a ham?

"The first Hawaiian pizza was created (1962) at the small Satellite Restaurant in Chatham,Ontario by Sam Panopoulos and his brother Nick,who were business partners for approximately 50 years.
Their original Hawaiian pizza consisted of a mix of cheese and tomato, along with fresh bits of ham and pineapple.
Since this classic recipe was first introduced, other people have gone on to add peppers, mushrooms and even Canadian bacon onto their Hawaiian pizzas".

Or,so the story goes.

These photos are from my Easter Ham Dinner.
The ham was already smoked,but I used lump charcoal and hickory wood chunks to heat it up and double smoke it.
Rubbed with spices,studded with fresh pineapple slices and glazed with a bourbon jalapeno recipe.
The other item is an Italian Easter Bread Ring with boiled eggs in the braids.

Pineapple and ham is a great pairing.



Edited by 5aces - 10/15/12 at 2:22pm
post #1650 of 2857

Simple plating... and you know what ME GUSTA

 

Looks delicious! 

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