Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???
New Posts  All Forums:Forum Nav:

how many of you guys cook??? - Page 112

post #1666 of 2813
Quote:
Originally Posted by proton007 View Post

Quote:
Originally Posted by daigo View Post

I think the answer will always be it depends.  For most weeknights, coming home after work, I would stick with dinner options that take no more than 30-60 minutes.  On the weekends when I have more time, I don't mind cooking longer roasts or braises, or baked goods.  Make sure I get all my prep done first (cutting and measuring), have all ingredients at the ready and just cook. 

Yeah, I just wanted to get an estimate of how much time it generally takes....I find cooking for a single person (myself) a bit of a hassle, so I mostly do with bread, cheese and smoked meat. Fruits occasionally, and veggies sometimes (salad or something). 

I make a lot of things that keep well, like marinated cucumbers, kimchee, salsa, sauces, dressings, marinades, etc. that can jazz up a variety of dishes. Or I make a big pot of something that can be used for multiple meals (stewed beans can be used in chili or tacos or over rice/pasta for example). With this method, I eat more homemade (less commercially processed) food, and daily cooking and cleanup time is minimized.

As another example: when I made homemade ice cream, I would make a few gallons of mix at a time and freeze it in the milk/cream cartons, then just defrost a carton of mix and make the ice cream as needed.


Quote:
Originally Posted by Argyris View Post

I like my food crazy spicy, so I usually like to keep some hot peppers around (fresh if possible, or frozen, since my garden yielded a few gazillion ghosts, habaneros, serranos, and jalapenos this year). You can throw them into just about anything savory, and even some sweet things (like sweet sauces).

Do you just throw the harvested peppers into the freezer? I always thought that putting them into vinegar or drying them was the way to go.
Edited by grokit - 10/19/12 at 9:38pm
post #1667 of 2813
Quote:
Originally Posted by grokit View Post

Do you just throw the harvested peppers into the freezer? I always thought that putting them into vinegar or drying them was the way to go.

 

You can do those things, too, of course. Certain peppers will dry better than others. Usually the long, thin-skinned varieties are the ones you want to do this with. And of course you can put anything in vinegar, as long as you don't mind the extra flavor.

 

I just learned about the freezer thing this year, when I was looking up what to do with a large harvest. I just put mine in resealable plastic bags, got as much of the air out as I could, and put the lot in the freezer. I've used a few of these peppers since then and they came out okay, though you do lose the crispness of the fresh peppers.

post #1668 of 2813
Depending on the type of pepper, another good way to save them is to grill them, remove the skins and pack them in oil. Garlic is optional.
post #1669 of 2813
Quote:
Originally Posted by rroseperry View Post

Depending on the type of pepper, another good way to save them is to grill them, remove the skins and pack them in oil. Garlic is optional.

 

Good one. Forgot about that. If you don't have a grill (or the weather or season isn't cooperating) you can use the oven to achieve basically the same thing. The end result will be sweeter and less bitter than however the pepper started.

post #1670 of 2813

Breakfast time.

Quiche Lorraine, I think.

It took way too long to make.

I was starving by the time it cooled down enough to chomp on.

 

post #1671 of 2813
^ That looks really nice, I haven't made a quiche in quite a while and now I'm craving one.
beerchug.gif
post #1672 of 2813
Sunday Dinner.

Traditional two bone Prime Rib Beef Roast,cooked to 130F internal @ 325F.
Rubbed with Montreal Steak Spice,Chopped Garlic and Olive Oil.
Acorn Squash,roasted face down and topped with butter,maple syrup,salt and pepper.
Turnip,yellow flesh potatoes,sweet onion and carrots cooked alongside the beef roast.
Beef Au Jus on the side with some Horseradish.

Beef was heavenly,soft and velvety as only good prime rib can be...



Edited by 5aces - 10/21/12 at 4:26pm
post #1673 of 2813

^ Wish I'd had that. I had meatloaf. It's not too bad with tomato sauce and Lea & Perrins piled on top, but still.

post #1674 of 2813
Life isn't so bad when you can pick up a Prime Rib Roast for $11.88 on sale,I couldn't pass it by.
Beautiful meal for under $20 dollars that will continue to feed for another day or two.
Not difficult to prepare either,it's the waiting that's tough.
Sometimes wonder how I manage to squeeze in the photo shoot without tearing into the food before hand...
Edited by 5aces - 10/21/12 at 4:43pm
post #1675 of 2813

That looks great!  

 

This weekend I did a crock pot full of bottom round roast and carrots and onions but the pictures are too lame to post.

post #1676 of 2813
Quote:
Originally Posted by grokit View Post


I make a lot of things that keep well, like marinated cucumbers, kimchee, salsa, sauces, dressings, marinades, etc. that can jazz up a variety of dishes. Or I make a big pot of something that can be used for multiple meals (stewed beans can be used in chili or tacos or over rice/pasta for example). With this method, I eat more homemade (less commercially processed) food, and daily cooking and cleanup time is minimized.

Omg, I'm so jelly of you!

 

But I'd like to do that my self, I try to make most things my self, I make mah Chicken Stock, and I'll make all my sauces and marinades and O'd LOVE to start pickling things as well as making and canning Chutneys my self! Alas as a poor college kid I can't yet -.-. But getting a job here soon so HAZZAH

 

I made fresh Crutons in class the other day too, check em out! 

 

 

 

 

Yum yumm, I'm a cullinary student to don't let me bombard you guys to much with pics, but so far i'm only in Principles so it's the simple stuff... and I always end up with the extra simple stuff 

 

Except the day that I got Hollandaise... that crap is a pain to make, same with mayo. Still glad I was able to do it so easily this year! [my first time in High School was a dreaded mess >.>] 

post #1677 of 2813
Quote:
Originally Posted by Mshenay View Post

 

Yum yumm, I'm a cullinary student to don't let me bombard you guys to much with pics, but so far i'm only in Principles so it's the simple stuff... and I always end up with the extra simple stuff 

 

Please do. Pics make this thread just that much more interesting.

post #1678 of 2813
Quote:
Originally Posted by Argyris View Post

 

Please do. Pics make this thread just that much more interesting.

 

Yep! Sometimes it can give new ideas.

post #1679 of 2813

Braised beef ribs in white wine and onion broth with mashed potatoes and English peas.

 

post #1680 of 2813

 

 eek.gif  Whoa!  Nice!

 

I edited to include the picture!


Edited by Eee Pee - 10/22/12 at 6:36pm
New Posts  All Forums:Forum Nav:
  Return Home
Head-Fi.org › Forums › Misc.-Category Forums › Members' Lounge (General Discussion) › how many of you guys cook???