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how many of you guys cook??? - Page 125

post #1861 of 2857

^ OMG. I miss a really good WIENER SCHNITZEL. And that looks like a really good wiener schnitzel. Yum.

post #1862 of 2857
Love to cook- a little effort patience and use someone else's recipes as a starting point, buy a good knife and saucepan and anyone can be a culinary star at home (be sure to make notes on anything you make that really rocks so you can consistently reproduce it in the future). Do not be intimidated and enjoy it! Be warned though- you may soon be the primary chef for all family and friend events...
post #1863 of 2857
I always mess up somehow if I stray from the instructions, but I cook well if I don't! biggrin.gif
post #1864 of 2857

A scoop of pumpkin whiskey pudding next to a scoop of coffee ice cream.

700

post #1865 of 2857
Cooking is pretty fun, but ingredients can be $$$ and I'm not that good of a cook yet
post #1866 of 2857

Not strictly cooking, but I finally got something from the El Guapo cart on campus. It was the best freakin' burrito I've ever eaten. It had chicken, chorizo, rice, black beans, coleslaw, salsa, cheese, jalapeno slices, and was supposed to have guacamole but they were out. The thing was huge. Over a pound easily. I piled in some of the hot sauce they had on hand and found a spot to enjoy my new treasure.

 

I now have to try and create this on my own. It's going to be tough, not knowing what sort of seasonings they used in the rice and chicken, but I'm sure I can make something comparable. It beats the heck out of anything frozen I've ever eaten, anything that came from a Taco Bell or Del Taco, and, honestly, anything I've ever eaten in a restaurant.

post #1867 of 2857

I enjoy cooking when I have time....

post #1868 of 2857

Any of you guys make a Pan Bagnat sandwich?  Saw an old Elton Brown Good Eats show on Youtube and now I feel like I must make one.

 

Video on this page: http://www.foodnetwork.com/tuna-baguette/video/index.html

 

 

Ingredients

  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 baguette, approximately 16 to 18 inches long
  • 12 ounces canned tuna packed in oil or water, drained and crumbled
  • 1 small green pepper, sliced into rings
  • 1 small red onion, sliced into rings
  • 2 hard-boiled eggs, sliced
  • 1 cup chopped kalamata olives
  • 1 tomato, thinly sliced

Directions

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.

 

Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

 

Cut into 4 sandwiches and serve.

post #1869 of 2857

^ Yummy!

 

Duck sous vide with hoisin sauce and Hunan chili oil and paste.

1000

post #1870 of 2857
Quote:
Originally Posted by Argyris View Post

Not strictly cooking, but I finally got something from the El Guapo cart on campus. It was the best freakin' burrito I've ever eaten. It had chicken, chorizo, rice, black beans, coleslaw, salsa, cheese, jalapeno slices, and was supposed to have guacamole but they were out. The thing was huge. Over a pound easily. I piled in some of the hot sauce they had on hand and found a spot to enjoy my new treasure.

 

I now have to try and create this on my own. It's going to be tough, not knowing what sort of seasonings they used in the rice and chicken, but I'm sure I can make something comparable. It beats the heck out of anything frozen I've ever eaten, anything that came from a Taco Bell or Del Taco, and, honestly, anything I've ever eaten in a restaurant.

 

There's a taqueria in Boston called El Pelon and they've got the best Mexican food I've ever eaten.  Blows Ana's, Chipotle, and Qdoba out of the water... it would be a crime to even compare it to Taco Bell.  I always get the El Guapo burrito whenever I take a trip out there, as well as a couple of steak tacos (these come with pickled cabbage and cucumbers).  The El Guapo has grilled steak, Mexican rice, black beans, fried plantains (these really make it awesome), jack cheese, fire-roasted salsa, romaine lettuce, and sour cream.  I can't recommend it enough if you're in the area.

post #1871 of 2857
Quote:
Originally Posted by Clayton SF View Post

^ Yummy!

 

Duck sous vide with hoisin sauce and Hunan chili oil and paste.

1000


Looks fantastic!

 

How does the fat taste like as it is not crispy being cooked like this?

post #1872 of 2857

I seared it for 5 minutes on the fat side and 1 minute on the other side right after I removed it from the pouch.

 

A new and succulent discovery!

 

Stove-top Sous Vide Duck breast

Peach sweet & sour sauce

post #1873 of 2857

That looks super good Clayton!  

 

I wanted to make the Pan Bagnat, but settled (hardly) on a grass fed brisket sandwich with a few of the items from the other sandwich to get me by.

 

 

700

 

 

700

 

Brisket, green pepper and red onion rings, provolone/mozzarella mix cheese, and their hot habanero sawse.

 

Woo hoo, it was good!

post #1874 of 2857

Woo hoo, BRISKET!

Nice plate.

post #1875 of 2857
And grass fed, I'd eat that. Yum!
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