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how many of you guys cook??? - Page 131

post #1951 of 2238
1/23/13 at 6:20am
Here! Admiring your foods as usual. biggrin.gif

Still haven't gotten a camera better than the iPod's.

Been on a sliced pork kick lately and just picked up a five pound beef tenderloin.
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post #1952 of 2238
1/23/13 at 9:33am
Quote:
Originally Posted by Clayton SF View Post

Where is everybody?

 

I'm on a self imposed baking break after making like six batches of cookies and a few pies/tarts to share with family and friends for the holidays, and I haven't cooked anything worth photographing. 

 

Then again, I'll only pull out the DSLR for baked goods since they are easier to take a picture of. 

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post #1953 of 2238
1/23/13 at 1:45pm
Quote:
Originally Posted by Eee Pee View Post

and just picked up a five pound beef tenderloin.

 

 

Had to get it home safely!

 

 

AppleMark

 

 

biggrin.gif

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post #1954 of 2238
1/23/13 at 1:50pm
 
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^ Some people will do anything to drive in the car-share lane tongue.gif

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post #1955 of 2238
1/23/13 at 3:09pm
Quote:
Originally Posted by Eee Pee View Post

Had to get it home safely!

 

AppleMark

 

biggrin.gif


LOL! Hey! I think your passenger is upside-down! You could be arrested for passenger endangerment!

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post #1956 of 2238
1/23/13 at 5:43pm

chateaubriand?  nice glass of red?  French or cali?

Quote:
Originally Posted by Eee Pee View Post

 

 

Had to get it home safely!

 

 

AppleMark

 

 

biggrin.gif

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post #1957 of 2238
1/23/13 at 5:52pm

More of a Poivre type of person, really.

 

Or just a simple salt and pepper.

 

And beer.

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post #1958 of 2238
1/23/13 at 5:53pm

I love the Alton Brown Poivre receipt.

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post #1959 of 2238
1/23/13 at 8:09pm
Quote:
Originally Posted by Eee Pee View Post

Had to get it home safely!

 

AppleMark

 

biggrin.gif

 

 

Not to be profane, but I thought that was a severed horse penis on first glance. Glad to see that I was wrong.

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post #1960 of 2238
1/23/13 at 10:39pm
Quote:
Originally Posted by eke2k6 View Post

 

Not to be profane, but I thought that was a severed horse penis on first glance. Glad to see that I was wrong.

 

So am I.

 

Quote:
Originally Posted by MrQ View Post

 
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^ Some people will do anything to drive in the car-share lane tongue.gif

 

That's bizarre. When I quoted that long string of stuff above, the editor turned it into a row of Union Jacks. I'm sure it was supposed to, and I'm sure somebody was intended to quote this, wondering what it was all about, and then see what it turned into. Oddly enough, though, it doesn't show up in the preview (and presumably it won't show up when I post it).

 

So, whatever. That's all well and good. But I don't get the joke. It must touch on something cultural that we don't have on this side of the pond.

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post #1961 of 2238
1/24/13 at 2:12am
Quote:

Originally Posted by Argyris View Post

 

<snip>

So, whatever. That's all well and good. But I don't get the joke. It must touch on something cultural that we don't have on this side of the pond.

 

 
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http://en.wikipedia.org/wiki/High-occupancy_vehicle_lane

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post #1962 of 2238
1/24/13 at 2:56am

Okay, now I get it. I guess that's a sign it might be time to go to bed, since that should have been obvious to me from the start. I was thinking it was in reference to that weird text that keeps showing up. With Preferences and all the numbers and symbols. What's going on with that?

 

Slightly more on topic, anybody here cook with bitter melon? My father uses it for its health benefits. So far he just uses it in omelettes, though. I tried a bit raw and it was terrible--like the bitter flavor of some green vegetables, only singled out and an order of magnitude stronger. Clearly it has to be cooked and mixed in with something to make it palatable.

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post #1963 of 2238
1/24/13 at 9:02am
Quote:
Originally Posted by Argyris View Post

Okay, now I get it. I guess that's a sign it might be time to go to bed, since that should have been obvious to me from the start. I was thinking it was in reference to that weird text that keeps showing up. With Preferences and all the numbers and symbols. What's going on with that?

 

Slightly more on topic, anybody here cook with bitter melon? My father uses it for its health benefits. So far he just uses it in omelettes, though. I tried a bit raw and it was terrible--like the bitter flavor of some green vegetables, only singled out and an order of magnitude stronger. Clearly it has to be cooked and mixed in with something to make it palatable.

 

Usual Chinese method for cooking bitter melon is to stir fry/braise it with a black bean sauce.  If you're looking to reduce the bitterness, you can chop it up into desired shape, then sprinkle a good amount of salt on it to draw out some of the bitter juice letting that sit in a colander, then rinse off the salt.  Though the bitter juices is probably where much of the nutrients are. 

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post #1964 of 2238
1/24/13 at 9:11am
Quote:
Originally Posted by daigo View Post

 

Usual Chinese method for cooking bitter melon is to stir fry/braise it with a black bean sauce.  If you're looking to reduce the bitterness, you can chop it up into desired shape, then sprinkle a good amount of salt on it to draw out some of the bitter juice letting that sit in a colander, then rinse off the salt.  Though the bitter juices is probably where much of the nutrients are. 

 

Or boil it in water for a 30 seconds to draw out the bitter taste.  I love stir fry bitter melon, chicken, with black bean sauce.

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post #1965 of 2238
1/24/13 at 10:18am
Quote:
Originally Posted by Clayton SF View Post

Where is everybody?Two different dishes from the same salmon.

Nice meals everyone!

Here's an quick and dirty salmon recipe I am doing for lunch,gotta like it when whole Atlantic Salmon Fillets go on sale.
Just under 2 pounds,skin on was $11.12,the salmon stays really moist with the bacon,lunch was excellent.
Bacon-Wrapped Salmon (Click to show)
Ingredients:
4 (4 ounce) skin-on salmon fillets
1 teaspoon garlic powder
1 teaspoon dried dill weed
salt and pepper to taste
side bacon strips, cut in half

Directions:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
2. Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely,don't overlap.
3. Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

I chose to slice up a red onion for a bed,surrounded with sliced tomatoes to roast along with the fish.



Edited by 5aces - 1/24/13 at 10:59am
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