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how many of you guys cook??? - Page 148

post #2206 of 2857

Lox.  http://en.wikipedia.org/wiki/Lox  Good stuff.

 

Gefilte fish is only good as a carrier for a soft carrot slice and horseradish.

post #2207 of 2857

This is lunch place just opened up near where I work. I love it.

http://www.shortygoldsteins.com/

post #2208 of 2857
Quote:
Originally Posted by Proglover View Post

Quote:
Originally Posted by wink View Post

Proglover, this posting is for you....

 

http://www.head-fi.org/t/518686/this-joke-is-totally-awesome/600#post_9342835

lol

 

Those were funny. I had a drum set as a kid.

 

Hey Proglover long time!

 

I saw your T1 listing, sorry about your ears. Hope they get better.

 

I guess you're a speaker guy for now...

post #2209 of 2857

He needs a pair of AKG K1000's

 

 

Or ergo, jecklin

post #2210 of 2857

guys, you're right man. Still haven't sold the T1, but I have only 2 hopes left to use headphones: RS1 (had it for a while, regret having sold them) en K1000, both heard them and I could be happy with them, especially compared to.....nothing. So if anyone knows of someone in for a trade or something involving sending one of those and receiving T1, let me know. I won't ever let the Audeze's go though, just can't do it.

 

Yeah, I'm a speakerguy now grokit, not to my choice but we can't live without the music can we.

Hope you're doing well my friend:)


Edited by Proglover - 4/14/13 at 12:02pm
post #2211 of 2857

I cook!

 

15 minute fish fingers a special-ality :P

post #2212 of 2857

I burn water, and,

I cook eggs until they go soft.

post #2213 of 2857
Quote:
Originally Posted by Eee Pee View Post

Lox.  http://en.wikipedia.org/wiki/Lox  Good stuff.

 

Gefilte fish is only good as a carrier for a soft carrot slice and horseradish.

 

exactly

 

 

 

 

post #2214 of 2857

Send me some Grav Lox please...

post #2215 of 2857
Picked up ingredients for this easy pork curry.
Really must use fresh,uncured pork belly for this,as the fat cooks down and melts away it creates a delicious curry sauce.
Trim the rind/skin off the pork first.
I had to go with slices,no whole pieces today,it worked out to be very convenient anyhow.
If you do not care for pineapple (haters),simply leave it out and experiment with another fruit and juice. Pork Belly Curry (Click to show)
Ingedients:
1.5 pounds pork belly
1 white onion,diced
16 oz pineapple pieces with juice
1.5 cup vegetable broth
1 tbsp curry powder
1 tbsp paprika
1 tsp chili powder (optional)
4 tbsp flour,seasoned with salt and pepper
1 tbsp olive oil


Method:
Preheat the oven to 350F. Have a casserole dish with a lid ready.
Cut the pork belly into 3/4" cubes and toss them in seasoned flour.
Heat the oil in a large pan on a high heat. Add the pork to the pan to brown it.
When thoroughly golden brown, remove the pork and set it aside.
Add the diced onion to the same pan on a medium heat and cook until translucent.
Add the pork back into the pan along with the curry powder, paprika and chili (if using).
Coat the meat and allow to cook for 1 minute.
Pour the stock into the pan and lower the heat.
Add all of the pineapple and juice (leave out app. 3 tbsp if using canned)
Stir to combine thoroughly and bring to the boil. Simmer for 5-10 minutes.
Very carefully transfer the curry into a casserole dish.
Put the lid on and place in the oven for an hour.
Remove from the oven and allow to stand for 5 minutes.
Serve over rice or green beans as you like.

post #2216 of 2857

That looks very tasty. The pineapple looks like it would be a good compliment/contrast to the pork belly. Excellent!

post #2217 of 2857

I do.  But I love to eat more than cook.  LOL 

post #2218 of 2857

21 Season Salute, minced garlic bits and butter basted chicken.

 

 

AppleMark

 

 

  

 

 

That was pretty good.  biggrin.gif

post #2219 of 2857

I am marinating baby back ribs in a vinegar, water, bourbon, salt brine. They are now baking at 300F. I'll tell you how it comes out.

AppleMark


Edited by Clayton SF - 4/21/13 at 6:24pm
post #2220 of 2857

I made some chicken adobo (Filipino dish) today. Like most of my cooking endevors it's not much too look at, but it was easy to make and (IMHO) tastes pretty good.

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