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how many of you guys cook??? - Page 14

post #196 of 3050
Quote:
Originally Posted by Redcarmoose View Post
I have many simple dishes which I have perfected. My favorite is a Vodka Shrimp Pasta. My wife remembers why she married me everytime I make it. Starts out with 1 large can of peeled tomatoes. Food processer them. Throw them in a pan add fresh grind black pepper, salt, butter,fresh basil, press some garlic. When this is at a light simmer then throw a box of angel hair pasta into a pot. Throw the fresh tiger shrimp into the pan mix. Turn off heat after three minutes add five shots of Grey Goose Vodka and shut off the heat. Add a squeeze of lime. Add to pasta and start the dinner!
May I suggest you add the basil at the end of cooking, at the same time you add the vodka? should give a more fresh taste.

Oh and, I just finished training in the second two michelin-starred restaurant I've been in. Time for a earned holiday. (I did approx 300 hours in 5 weeks, tue-sat with a couple of free days during the week)

The restaurants version of a onion soup (onion consomme poured table-side):

post #197 of 3050
Quote:
Originally Posted by Ttvetjanu View Post
May I suggest you add the basil at the end of cooking, at the same time you add the vodka? should give a more fresh taste.

Oh and, I just finished training in the second two michelin-starred restaurant I've been in. Time for a earned holiday. (I did approx 300 hours in 5 weeks, tue-sat with a couple of free days during the week)

The restaurants version of a onion soup (onion consomme poured table-side):

THX
post #198 of 3050
Yer basic 20# stuffed roasted turkey:



Platter with sliced breast and bird stuffing:



Spaniels scored big! Merry Christmas to all!
post #199 of 3050
Costco had the coupon for $3.00 off a pork roast and that's all it took. Herb crusted pork loin roast with whole cranberry chutney. It's a Sandy Lee recipe from FoodNetwork which I changed a bit by studding the roast with whole garlic cloves. The roast going in:



The house smelled wonderfully. And the roast coming back out:



And the served plate:



Loaded baked potato and a glass of cab. Spaniels approve!
post #200 of 3050
I was gifted a nice set of hard anodized Calphalon pots and pans today which I plan on putting to good use. Tonight I made a Chicago favorite: Chicken Vesuvio.

post #201 of 3050
I don't have any pics, but last night I made ginger teriyaki marinated pork tenderloins. These come out awesome if you marinate them at least 24 hours and then sear them on a hot grill pan, and just throw the grill pan in the oven at 350 for 45 minutes. Let it rest a few minutes slice into medallions and serve it up with some rice and you have a pretty tasty meal.
post #202 of 3050
I do not love to cook, but I have been the sole chef in my house for nine years of marriage. On the plus side, I just bought a rotisserie for the purpose of making whole chickens.

I make meat dishes and non-meat mains fairly well, but sides are my downfall.
post #203 of 3050
Authentic Sicilian Italian , My grandmother and grandfather taught me. Been to Sicily 3 times in my life.
post #204 of 3050
I make a mean piece of toast.

I spread peanut butter like it ain't no ones business! But seriously, I make decent MacGyver omelets and sandwiches.
post #205 of 3050
My new thing is Curry NewYork Steak. This will be a wild way to go for some, but if you are tired of just the plan old meat taste this is what you do.


Get a bottle of Pompeian Balsamic Vinegar
Get a bottle of olive oil
Get a bottle of any really strong curry power. I am using Madras Curry Powder and even though it is for chicken it will work fine.


Take about three big Newyorks, cut them into pieces about 1/2 inch in size. Three steaks for three people if you will. Get out a large bowl or some people use zip lock bags. I like to use the bowls. Next put about 10 table spoons per steak of curry powder. Yes, you will use a lot. Place salt to the kind of taste your after. Pour in the olive oil and the Balsamic Vinegar. Go heavy with the vinegar as this dish is ok with too much vinegar do not be afraid. Stir it all and add the meat. If you are really a into this dish you will leave the steak in your refrigerator for a full 24hrs. Most of the time I would never go for a full 24hrs but this dish is ok to do that with. Once in a while take a spoon and mix the bowls up. Your friends or wife will really think your a mad man for going in the fridge twice a day to mix this stuff up. It is worth it! Next on the day your going to make everything peel a couple spuds and boil them. Get your wok out and pour 4 tablespoons of oil. Use only olive oil at this point too. Put one small onion in and brown then put the meat in. Do not rinse the meat just shake off any excess and drop it in. The heat must be full bast for this to work. Turn off heat when done then place spuds on the plate add meat on top. Most people will think this is a total waist of a steak until they are brave enough to move forward on a dish such as this. A word of caution though, this dish will make your kitchen smell for 24hrs. So it can be trouble in some ways but worth every bite!

post #206 of 3050
Made some chicken curry

post #207 of 3050
yeah, I love to cook (when I have enough time, that is). I have a collection of cookbooks (most recent addition: La Parilla) and when I get carried away, I have to invite neighbors at short notice to help us finish off all I made. I go through phases - way back when I had college room-mates from india, pakistan, cyprus, and africa in various years, I tried to learn from them. only college neighbor I never learned to emulate: authentic thai. a decade or so later I came back to that, and eventually remembered why. more recently, I've had a tagine (north african) phase, a czech phase, and a BBQ phase (with varied success, I hasten to add). with local restaurants and markets selling good ingredients (persian sauces, oaxacan mole, chinese spices, etc) we are pretty lucky. cookbook I learned the most from: "simple to spectacular"
post #208 of 3050
post #209 of 3050
not I.
post #210 of 3050

nice

Quote:
Originally Posted by buddhashenglong View Post
show that pic to wmcmanus and get him to try the recipe ;-)
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