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how many of you guys cook??? - Page 132

post #1966 of 2822

^ That's a nice-looking salmon dish, I also enjoy entirely oven-cooked mealsbeerchug.gif

 

 

Quote:
Originally Posted by jc9394 View Post

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.

 

I'm going to look into that, medicinal foods really interest me. I have heard of bitter melon but that's about it.

 

 

I made another pizza tonight, however it's my first "baby bok choy pie":

 

 

Also includes Spanish onions, goat feta, and kalamatas.


Edited by grokit - 1/25/13 at 10:38pm
post #1967 of 2822

Obviously I've been on a salad kick lately. That will stop...

 

Imported tuna fillets (tuna in a jar), beets, and greens with Italian dressing with a little bit of sour cream.

 

post #1968 of 2822

Interestingly HOT!

Chile Pepper Extract

 

post #1969 of 2822
Quote:
Originally Posted by Clayton SF View Post

Interestingly HOT!

Chile Pepper Extract

 

 

That looks quite interesting. I've never worked with chili extract before. It seems like it would make for a more consistent result than chopping up peppers, though you'd probably have to make gargantuan quantities of whatever you're cooking in order to dilute the heat.

post #1970 of 2822
Or you could measure the extract in drops, rather that in fractions of a spoonful. It seems like it would be a great way to preserve the harvest of one's chili plant!
post #1971 of 2822

Hey, y'all. I don't know how many of you are into the Super Bowl but even if you you are or you are not, here are some great recipes for Super Bowl party dishes. If you're a vegetarian perhaps you could forgo the meat and use something else. Anyway, these look like fun endulgements (is that a word?) to make or to just look at.

 

Super Bowl Snacking

 

Generated by TMG::Artemis at 2013-01-28T07:37:00-05:00

post #1972 of 2822

eek.gif

 

Let's make them all.

post #1973 of 2822
Quote:
Originally Posted by Eee Pee View Post

eek.gif

 

Let's make them all.

 

Ready, set, GO!

post #1974 of 2822
"mini-sandwiches made with an entire uncut slab of bacon cooked in a mixture of beer, BBQ sauce, and maple syrup"


stomach: tongue_smile.gif
heart: eek.gif

I liked the shout out to the Riders.
post #1975 of 2822

A simple cucumber salad with gochugang lime sauce.

Three-bean soup with kale and poached egg. The yoke looks like lava when the egg is cut.

I then added a few drops of habenero hot sauce. Yow!


Edited by Clayton SF - 2/2/13 at 5:05pm
post #1976 of 2822

The soup really looks good.

Coming back to the beetroot salad...I use a sweet sour dressing and lots of caraway seeds in it.

post #1977 of 2822

 

Breakfast experiment. Scrambled eggs with green pepper and onion on a collard green(s). Red stuff is rooster sauce (sriracha).

Next time, no green pepper and some black beans and homemade salsa. Maybe some rice, I haven't decided. I'm still working out the details. The main goal was to test out the collard green as a wrap, and it works spectacularly. It's almost like a giant over-sized spinach leaf.

I also really like goat cheese on my eggs. I might have to come up with a version that makes use of that.. and maybe some chorizo of some sort :) Maybe that will just be an omelette.

 

 

Upcoming: Roasted red pepper and eggplant sandwiches with parmesan and a goat milk brie.


Edited by chrislangley4253 - 2/3/13 at 1:06pm
post #1978 of 2822

^ That looks very healthy. Did you eat the collard green leaf raw?

 

Baked chicken wings tossed in lemon-lime butter sauce.

Cole slaw with a sauce made with mayo, lime, and rooster sauce (sriracha).

 

AppleMark

post #1979 of 2822
BAKED FILLET OF SOLE OR HADDOCK (Click to show)
Printed from COOKS.COM
1 1/2 tsp. salad oil
1 1/2 tsp. flour
1/2 c. white wine
1/4 lb. mushrooms, sliced
1/2 c. thinly sliced green onions with tops
1 tsp. tarragon leaves
1/4 c. chopped fresh parsley
1 1/2 lbs. fillet of sole or haddock
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tbsp. butter, melted
1/2 c. soft bread crumbs
4 oz. Swiss cheese, grated

Pour oil into 8 x 11 inch baking dish. Stir in flour. Stir in wine and spread over bottom of dish. Combine mushrooms, onions, tarragon and 2 tablespoons parsley. Sprinkle evenly in dish. Arrange fillets over mushrooms. Season with salt, pepper and paprika. Stir together butter, crumbs and remaining parsley. Sprinkle over fish. Bake, uncovered, at 350 degrees for about 20 minutes. Cover with cheese and return to oven until cheese melts. Serve with pan juices. Any good white fish can be used in this recipe.

Didn't have all the ingredients for the recipe,no loss in flavors.
Used chicken stock in place of white wine,no bread crumbs,sweet onion and only had old cheddar to melt on top.


post #1980 of 2822

Both of those look so good.

Yes, the collard green was raw. Now that I think about it.. I wonder what blanching it would do to the texture. It's just a bit tougher than spinach raw, if I could make it slightly less tough that would be great. I could also maybe season the water I used to blanch it, dunno if it would add anything or not. I'm down to experiment though. I'd like to perfect this breakfast wrap idea :)

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