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how many of you guys cook??? - Page 7

post #91 of 2719
Smothered pork chops with andouille sausage and potatoes simmer in Guiness and chicken broth in my old cast iron five quart dutch oven:

post #92 of 2719
I like baking as well as making ice cream, I find it relaxing. I'm adept at making pizza as well, but this is only a result of not having any good pizza places in my area. I can make other things as well, like steak, but I don't really like the cleanup with meat products.

Right now I'm planning for a Kouign Amann. I tried it once a couple weeks ago and screwed up horribly, but I think I can get it down the second time.
post #93 of 2719
Quote:
Originally Posted by Old Pa View Post
Smothered pork chops with andouille sausage and potatoes simmer in Guiness and chicken broth in my old cast iron five quart dutch oven:
Give up that recipe and nobody gets hurt.
post #94 of 2719
Turkey bacon BLTs:

post #95 of 2719
If you want a good way to keep recipes on standby and easily recalled (plus you have an iPhone) then get the epicurious ap. It will even make you a shopping list based on the recipes you want to cook (really handy). You can search for recipes based upon a plethora of criterion; from main ingredient, meal/course, cuisine, dietary consideration, dish type, or season/occasion (you can include multiple criterions in your searches).

Its certainly simplified my recipe hunting =D
post #96 of 2719
I cook! Spinach and ricotta cannelloni with Italian meatloaf! mmm mmm
post #97 of 2719
I cook too. Did it professionaly for over 8 years now and at home over 10! (I'm 24 ATM)

Today I did 11 pounds of organic tomatoe jam!
post #98 of 2719
post #99 of 2719
If by cooking, you mean making something that is edible and not making something you'd want to eat.... then yes, I can cook.
post #100 of 2719
I believe in doing my part to keep the restaurant industry alive and prosperous.

Otherwise, I can generally just manage to keep myself alive with meals generally consisting of pasta and some sort of sauce, or bread and some sort and meat. When I'm really feeling adventurous, I go wild and put some sort of meat in the sauce, then pour it over the pasta and eat it with bread.
post #101 of 2719
I make maybe half to three quarters of the food I eat. I'm partial to soups, grains, and noodles. I'll see if I can find the right cable, and maybe get a pic or two up (non-standard mini-USB on camera).

Just today, I made miso soup with shiitake, green onions, and herring (canned carnivorous fish is handy to have when lazy), for breakfast...kelp-free broth, though*. I'm thinking of mini shells in a white sauce or tomato-cream sauce to meet the sun with.

* I ordered konbu, and couldn't tell it was Wel-pac from the store's pic. Sure enough, it cost >90% what the fancy shmancy stuff does, and had what seemed to be bird droppings dried into it (the aroma was obvious once it started soaking), rather than being fairly clean. KAME may not generally be amazing, but Wel-pac never seems to disappoint.
post #102 of 2719
Herring isn't for eating - it's bait...
post #103 of 2719
Quote:
Originally Posted by spookygonk View Post

Any chance of this recipe, please?
Of course. Here ya go!

Quote:
Originally Posted by
post #104 of 2719
Old Pa: Looks delicious. Have you thought about using a pizza stone? I love mine and find that they work much better than the metal holed pizza sheets.

Quote:
Originally Posted by Old Pa View Post
post #105 of 2719
Quote:
Originally Posted by shellylh View Post
Old Pa: Looks delicious. Have you thought about using a pizza stone? I love mine and find that they work much better than the metal holed pizza sheets.
That's a non-stick Cuisinart pan that I chose after comparison with stones and their hassle. The real trick seems to be the four minute pre-bake of the crust before it is loaded. That and the Pa's secret ingredients and preparation. It's been an evolved thing. SWMBO and I think it produces the best crispy cracker thin crust we have ever had anywhere. YMMV.
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