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how many of you guys cook??? - Page 177

post #2641 of 2719

Wow, those dishes look fantastic.

post #2642 of 2719

I hear (and read as well) that Paleo Dishes can be very delicious. How long have you been cooking exclusively Paleo dishes? I'd like to venture there.

post #2643 of 2719
Quote:
Originally Posted by Clayton SF View Post
 

I hear (and read as well) that Paleo Dishes can be very delicious. 

Sure they are. There's not that much difference in Paleo from a regular SAD diet. You just omit the sugars and grains/starchy carbs. Paleo is easy, delicious, and IMO, a very healthy and sustainable way to eat. Between Paleo and exercise, I've lost 80 pounds this past year.

post #2644 of 2719

Take two packets of some MSG filled goodness

Put them in a bowl

Get your delicious sauces and seasoning.. and MSG

Fill with boiling water

Strain, put stuff on top, stir.

 

Eat, feel sorry for yourself afterwards. Amazing!

post #2645 of 2719

You guys ever made honeycomb?

 

 

 

Smash!

 


Edited by raymondlin - 1/23/14 at 4:08pm
post #2646 of 2719

Yorkshire pudding, made by my girlfriend. 

 

post #2647 of 2719

 

Choux puffs with matcha shortbread crunchy coating.  Filled with vanilla pastry cream.

post #2648 of 2719
Quote:
Originally Posted by raymondlin View Post
 

You guys ever made honeycomb?

honeycomb (Click to show)

Smash!

honeycomb (Click to show)

 

This look fun to make. I'm going to try to make this today.

post #2649 of 2719
Quote:
Originally Posted by daigo View Post
 

 

Choux puffs with matcha shortbread crunchy coating.  Filled with vanilla pastry cream.

 

Fantastic! Great photo, too.

post #2650 of 2719



Went on a birthday trip down to Wellington,NZ (you know,where they make the Hobbit,LOTR etc.)and to a reastaurant called The Larder.
The guy there there uses all things I otherwise wouldn't even look at and it s worth showing here.
Tripe with chickpeas and chorizo,calve's liver and tongue and pig tail.
Pretty sure you can figure out for yourself which is which!
Edited by silversurfer616 - 2/1/14 at 5:16pm
post #2651 of 2719
Quote:
Originally Posted by Clayton SF View Post
 

 

This look fun to make. I'm going to try to make this today.

 

Taken it 1 further step, cover it in various types of chocolate.

 

 

post #2652 of 2719

Getting some weekday Q in.  Smoking brisket chunks with cherry, pecan, and hickory.  Rendering fat and juices into baked beans.  5 hours till nom nom nom.

 

 

post #2653 of 2719
Quote:
Originally Posted by deadie View Post
 

Getting some weekday Q in.  Smoking brisket chunks with cherry, pecan, and hickory.  Rendering fat and juices into baked beans.  5 hours till nom nom nom.

 

What a coincidence, I slow-cooked a brisket en papillote (aluminum, to be precise, not paper) the other day! I first used a huge load of charcoal to sear a porterhouse, then when it was done, I seared the dry-rubbed brisket bricks and then wrapped them in aluminum foil (more like a pouch, but closed) with some BBQ sauce on an came back for them a few hours later. Pulled them apart by hand after cooling and I still have a bit of the meat for my sandwich today. :D

post #2654 of 2719

I need to get back to the Philippines. So much amazing food over there.

post #2655 of 2719
Quote:
Originally Posted by raymondlin View Post
 

 

Taken it 1 further step, cover it in various types of chocolate.

 

 

I haven't made honeycomb (aka cinder toffee) in at least 20 years! Love the stuff, too.

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