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how many of you guys cook??? - Page 116

post #1726 of 2854
I like to take leftover oven-roasted potato chunks, heat/steam them in a skillet, then crack an egg or three on top and continue to cook for a bit on the stovetop with the steaming lid on, then put grated cheese on top and finish under the broiler, leaving the yolk runny, the whites cooked, and the cheese browned on top. The pic below is somewhat different than the one I just described, but the eggs are similarly oven-basted and the potatoes are the ones I use for the dish so close enough:



I usually garnish the dish with homemade salsa.
Edited by grokit - 10/28/12 at 9:19pm
post #1727 of 2854
Quote:
Originally Posted by TheAudioDude View Post

Clayton, you gotta stop cooking so often.  You're surpassing me in skill and quality!  tongue_smile.gif

 

And finally, I made a beef stew:

 

Now that's a project for this weekend!

 

Quote:
Originally Posted by grokit View Post

I like to take leftover oven-roasted potato chunks...


I usually garnish the dish with homemade salsa.

 

Salsa sounds like an excellent garnish!

 

This is a Fukuburger:

 

1000

post #1728 of 2854
Quote:
The menu's all burgers, each fusing American beef with Japanese sex cartoons! sauces/infusions, with options including the fairly standard Lucky w/ wasabi mayo, the Tamago Egg w/ the dried topping furikake and teriyaki sauce, and the Buta Pig, which's got applewood bacon and red ginger, making it a hard habit to kick. But wait, there's more: the kinoko mushroom burger's got grilled shiitakes, the spicy karai's topped w/ avocado cream & habanero kabayaki, and the chicken katsu's clearly not a burger at all, but a fried bird w/ panko crust, shredded cabbage, and "crack sauce," though clearly this one doesn't taste like a**.

 

 

eek.gif

 

Might as well post em all!

 

 

 

 

post #1729 of 2854
Quote:
Originally Posted by Eee Pee View Post

 

 

 

 

post #1730 of 2854

Last night I made a tomato salad with arugula, truffle oil and French sea salt. Then I had a bowl of vychissoise (cold potato and leek soup) with roasted shiitake mushrooms and chives. My culinary trip down veggielane. Yummy.

 

I made the vychissoise at 3PM and had to chill it in the refrigerator for 4 hours. But if you serve it cold you need a little more salt. Some people prefer it hot.

 

EDIT: P.S. Eee Pee: I wasn't trying to compete with you--I was just bored! Between the World Series and listening to Muse on my D7000, I had to do something! :)

 

1000

1000


Edited by Clayton SF - 10/29/12 at 10:30am
post #1731 of 2854
Quote:
Originally Posted by Eee Pee View Post

The menu's all burgers, each fusing American beef with Japanese sex cartoons! sauces/infusions, with options including the fairly standard Lucky w/ wasabi mayo, the Tamago Egg w/ the dried topping furikake and teriyaki sauce, and the Buta Pig, which's got applewood bacon and red ginger, making it a hard habit to kick. But wait, there's more: the kinoko mushroom burger's got grilled shiitakes, the spicy karai's topped w/ avocado cream & habanero kabayaki, and the chicken katsu's clearly not a burger at all, but a fried bird w/ panko crust, shredded cabbage, and "crack sauce," though clearly this one doesn't taste like a**.

 

 

That's the best description of food I've read in a while.

post #1732 of 2854

Clayton, you, Eee Pee and Grokit should consider opening your own restaurants.  I'm sure quite a few people would enjoy those culinary creations of yours(myself included). 

 

Argyris, it's good to see you active again.smily_headphones1.gif


Edited by Digital-Pride - 10/29/12 at 4:50pm
post #1733 of 2854
Quote:
Originally Posted by Digital-Pride View Post

Clayton, you, Eee Pee and Grokit should consider opening your own restaurants.  I'm sure quite a few people would enjoy those culinary creations of yours(myself included). 

 

 

Agreed. Or maybe you should all get together somehow and create a super restaurant. Call it the Golden Ear and have an anthropomorphic ear of corn wearing Grados as the mascot. "A restaurant started by audiophiles, for audiophiles."

 

Quote:
Originally Posted by Digital-Pride View Post

 

Argyris, it's good see you active again.smily_headphones1.gif

 

Glad I was missed. smile.gif

post #1734 of 2854

Crappy camera is crappy, and flashbulb photography sucks as ever, but here's tonight's stir fry:

 

1000

Wok and pot with the sauce

 

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Sirloin, garden-grown red bell peppers, onions, chopped garlic, ginger, and green onion; and red pepper flakes. Fried in sesame oil.

 

1000

Special sauce. Made with low sodium soy, oyster sauce (I like Dynasty brand), chopped garlic, ginger, and green onions; red pepper flakes (when I'm making it just for myself it's chopped habanero or ghost pepper), Maggi seasoning, a drop of House of Tsang's Szechuan Spicy sauce, chicken broth, sesame oil, brown sugar, and thickened with cornstarch.

 



 

 

There's also some steamed rice lurking out of shot. I've never tried this meal with noodles or anything like that, yet. Overall, I enjoy making my stir fry, even if it's a bit annoying cutting everything up beforehand. This is something I just made up all on my own, without consulting any cookbooks or recipes or anything. 

post #1735 of 2854
Quote:
Originally Posted by Argyris View Post

 

Agreed. Or maybe you should all get together somehow 

We have a super food beer headphone fi meet coming up eventually.  biggrin.gif

post #1736 of 2854
Quote:
Originally Posted by Eee Pee View Post

We have a super food beer headphone fi meet coming up eventually.  biggrin.gif

you know it

 

Also I love how you guys thicken with Corn Startch... Personally I hate every thickner that isn't a roux... and I only like  weak rouxs at that lol

 

I guess I'm more of a reduction suace fan! I 

 

STill sounds good :D

post #1737 of 2854

I'm not thrilled with corn starch, but I'm too much of a cooking n00b to use anything else. Either that, or I'm just too lazy to work out anything better.

post #1738 of 2854

I really love to dust corn starch on cuts of food before deep frying instead of flour. I like the light crust and texture that cornstarch gives chicken or shrimp.

When I have time I make Chicken McManderins.


Edited by Clayton SF - 10/30/12 at 9:47am
post #1739 of 2854

I'd never heard of those before. It's amusing that McDonald's tried to stop them being named Chicken McManderins.

 

I mentioned my own nuggets on here once a while ago. One of these days I'm going to document the process of making them with pictures. Basically, they're marinated in egg, garlic ginger paste (I make my own, which though time consuming, yields excellent results), chili powder, and a pinch of salt; rolled in Italian bread crumbs, and fried in olive oil. Just typing this makes me want some.

post #1740 of 2854


Are the shrimp pan fried or deep fried? Sounds great. Is your garlic ginger paste made in mortar and pestle?

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