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how many of you guys cook??? - Page 143

post #2131 of 2812
Good foods abound on these pages.
Deals on packaged Corned Beef Brisket after St.Pat's.
I use extra pickling spices to ramp up the flavor.
Corned Beef and Cabbage (Click to show)
Ingredients:
One package of corned beef brisket.
One small head of green or savoy cabbage
Red potatoes
Carrots
12 cups water
1/4 cup Pickling spices
salt for vegetables

Method:
Remove from package and place brisket into a pot and cover with the water.
Add any pickling spices that come with the brisket plus the extra 1/4 cup
Bring to a simmer and turn heat down until just bubbling
Cook for 2.5-3 hours,until a fork will easily run through.(app.160F internal)
Remove brisket to rest
Strain brisket water
Add quarters of cabbage(leave core on so it won't fall apart)to the pot
Add potatoes and carrots
Pour strained brisket water over vegetables,add salt and simmer until tender (app.40 mins)

Slice brisket opposite the meat grain,serve with whole grain mustard.




Edited by 5aces - 3/19/13 at 6:32pm
post #2132 of 2812

I recently bought a  2 in 1 slowcooker and pressure cooker. This thing saves me so much time as far as planning on what to eat/make. I just make one thing and eat it for the rest of the week. tongue_smile.gif

 

So far I made carnitas

 

and pot roast normal_smile%20.gif

 

Sorry for the instagram photos, they were taken from my fb. Looking for more slowcooking/pressurecooking ideas/recipes if you guys got some!

 

^That corn beef and cabbage looks great!, I was thinking of making that too but i'm not a big corn beef fan. I think i need to have it with some kind of mustard or dressing on the side.

I need to try making that  braised short ribs with guiness too, looks amazing!


Edited by SemiAudiophile - 3/19/13 at 9:02pm
post #2133 of 2812

I enjoy cooking as well. bacon wrapped water chestnuts masterrace.

post #2134 of 2812

 

Nachos y guacamole, ole!

post #2135 of 2812

Is this Friday?  

 

I believe so!

 

 

beerchug.gif

post #2136 of 2812
Mmmm.... Wings... Those look really nice smily_headphones1.gif
post #2137 of 2812

Karaage--Japanese fried chicken nuggets, poached egg with habenero sauce.

 

post #2138 of 2812
Quote:
Originally Posted by Clayton SF View Post

Karaage--Japanese fried chicken nuggets, poached egg with habenero sauce.

 

 

your version looks much better than mines.  

post #2139 of 2812
Quote:
Originally Posted by jc9394 View Post

your version looks much better than mines.  

I cheated badly. I bought Trader Joe's (Ming's) Mandarin Orange Chicken and I prepared as directed in the oven and didn't use the orange sauce. 400F for 15-18 minutes. It's really good.

post #2140 of 2812

i need to make a run to Trader Joe's tomorrow to get some...

post #2141 of 2812
Quote:
Originally Posted by jc9394 View Post

i need to make a run to Trader Joe's tomorrow to get some...


It is really quite good and a surprise I'd say. I've never used their sauce--it may be good though.

 

So after baking it in the oven until it is crispy, put your own sauce on it. Soy, garlic, and Chinese black vinegar is excellent. Also here's a trick--crumple up some aluminum foil and then uncrumple it on a baking sheet or pizza pan and then bake the chicken pieces on it. It fries up nicely in the oven when the chicken is on crumpled foil.

 

The great thing is that you can play around with making many different sauces and not worry about the chicken pieces because they are already preapred to throw in the oven and cook perfectly.

post #2142 of 2812
Quote:
Originally Posted by Clayton SF View Post


It is really quite good and a surprise I'd say. I've never used their sauce--it may be good though.

 

So after baking it in the oven until it is crispy, put your own sauce on it. Soy, garlic, and Chinese black vinegar is excellent. Also here's a trick--crumple up some aluminum foil and then uncrumple it on a baking sheet or pizza pan and then bake the chicken pieces on it. It fries up nicely in the oven when the chicken is on crumpled foil.

 

The great thing is that you can play around with making many different sauces and not worry about the chicken pieces because they are already preapred to throw in the oven and cook perfectly.

 

perfect, i really don't like to fried food at home.  this make it much easier for me.

post #2143 of 2812

Farro salad with shredded cabbage, wood ear mushrooms, wild mushrooms in a wasabi soy vinaigrette.

Broccoli shoots with Italian pine nuts and breadcrumbs.

post #2144 of 2812

Making Lasagna now for a poker game tomorrow- 

Really nice red wine tomato sauce with beef and

Italain sausage and adding spinach to the layers.

post #2145 of 2812

Cooking thread? hell yes! How many of you all stir fry? I've getting into it because it is a fast method of preparing relatively balanced meals. 

Tomorrow night is double umami yakisoba. Seasoning will consist of mirin, bonito dashi, black pepper, bacon, and brown sugar. I will be thin slicing carrots, broccoli, onions, cabbage, as well as using chopped green onions to finish off the dish. I will be using chicken as my meat of choice and will sear it in the wok with pepper prior to adding the blanched veggies for cooking. Pics tomorrow. 

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