culinary pimpin

[Trikflow77]

culinary pimpin''''':

The other day me and my gf go up to the grocery store. She loves pasta and pointed out this pasta-roni stuff, says it was amazing. We get a couple boxes. I get all my other stuff that I want, including a couple packs of chicken breasts and some shake n bake.

I bread the chicken, put it in the oven, throw the pasta roni in a saucepan, cook it up, and we had a nice romantic dinner.

thats all

ps. pics to come when i do it again tonight

did you like the past roni? i personally think it is gross just wondering.

[gabe]

ok, well he looks like me

It was steak, now I'm full

he kinda does!

culinary pimpin''''':

The other day me and my gf go up to the grocery store. She loves pasta and pointed out this pasta-roni stuff, says it was amazing. We get a couple boxes. I get all my other stuff that I want, including a couple packs of chicken breasts and some shake n bake.

I bread the chicken, put it in the oven, throw the pasta roni in a saucepan, cook it up, and we had a nice romantic dinner.

thats all

ps. pics to come when i do it again tonight

this is the same crazy bitch you've been referring to lately right??

[boost]

girlfreind?

oh noes...

[givememyleg]

szechwan chicken w/ tons of veggies and rice. i added shrimp also because shrimp rocks. am disappointed that i only had my crappy phone camera as my digital cam is at my gf's house. this was so damn good it's silly, wish the pic was more clear!

[Lukie]

ok, well he looks like me

It was steak, now I'm full

he kinda does!

culinary pimpin''''':

The other day me and my gf go up to the grocery store. She loves pasta and pointed out this pasta-roni stuff, says it was amazing. We get a couple boxes. I get all my other stuff that I want, including a couple packs of chicken breasts and some shake n bake.

I bread the chicken, put it in the oven, throw the pasta roni in a saucepan, cook it up, and we had a nice romantic dinner.

thats all

ps. pics to come when i do it again tonight

this is the same crazy bitch you've been referring to lately right??

no, that was somebody else from before i met this girl

[Lukie]

culinary pimpin''''':

The other day me and my gf go up to the grocery store. She loves pasta and pointed out this pasta-roni stuff, says it was amazing. We get a couple boxes. I get all my other stuff that I want, including a couple packs of chicken breasts and some shake n bake.

I bread the chicken, put it in the oven, throw the pasta roni in a saucepan, cook it up, and we had a nice romantic dinner.

thats all

ps. pics to come when i do it again tonight

did you like the past roni? i personally think it is gross just wondering.

i thought it was decent, it's not like the pasta from a good italian place though.

[Lukie]

GMML that looks DELICIOUS

[kingnat]

Culinary question... I have a very simple recipe for spagetti sauce that I grew up on. Very basic stuff: tomatoes, garlic, oregano, tomato paste, chili powder, minced onion, a little sugar, etc. This is, in no way, suppose to resemble high quality italian food, this is cheap, quick, and easy stuff. So please hold off on the flames for "MY ultra-UBER-italiano BOOMSTICKIN' marinara recipe"...

My question is that after cooking for 20 minutes or so.. the sauce is quite acidic and gives me indigestion... What can I change in the recipe to alter the Ph balance.

[Lukie]

we be all up in yo stove'z, cookin' yo chickenzzz

also, how did this not get more love, goddamn

[givememyleg]

GMML that looks DELICIOUS

oh it was. im so full now but keep wanting more. just the right amount of spicy and zzzzomg shrimp is so good.

[boost]

Culinary question... I have a very simple recipe for spagetti sauce that I grew up on. Very basic stuff: tomatoes, garlic, oregano, tomato paste, chili powder, minced onion, a little sugar, etc. This is, in no way, suppose to resemble high quality italian food, this is cheap, quick, and easy stuff. So please hold off on the flames for "MY ultra-UBER-italiano BOOMSTICKIN' marinara recipe"...

My question is that after cooking for 20 minutes or so.. the sauce is quite acidic and gives me indigestion... What can I change in the recipe to alter the Ph balance.

fresh tomatoes or canned? Im not sure how this will affect the acidity but I suggest trying canned. They will be far more consistent and also they are picked when they are ripe, then canned. As opposed to the stuff you get in the store that was picked green.

Anyways, for your question.. We need to reduce the acidity going in. The seeds and peal are probably whats adding a lot of acidity to your sauce. If you buy whole canned tomatoes, they are very easy to peal. If you insist on buying fresh tomatoes (something that is an exercise in futility unless you live somewhere that has amazing tomatoes and they are in season at the time) then you can blanch them, first making an X hatch on the bottom to make peeling easier when they come out. Make sure to shock the tomatoes in an ice bath after blanching them, otherwise they will continue to cook. After peeling your tomatoes, half them equator wise, then squeeze to de-seed. Hopefully this helps.

p.s. adding roux to your tomato sauce is not necessary but it helps to bind everything together so its not as lumpy.

p.p.s. sugar and salt help to hide the acidic bite, but this is just for taste. Youll still get heartburn even if you put so much that your sauce doesnt taste acidic at all. The same goes for cheese, a hand full of parm will help take away that bite since it is salty.

p.p.p.s southern italian cuisine is rubbish, viva la france.

[flomo]

Culinary question... I have a very simple recipe for spagetti sauce that I grew up on. Very basic stuff: tomatoes, garlic, oregano, tomato paste, chili powder, minced onion, a little sugar, etc. This is, in no way, suppose to resemble high quality italian food, this is cheap, quick, and easy stuff. So please hold off on the flames for "MY ultra-UBER-italiano BOOMSTICKIN' marinara recipe"...

My question is that after cooking for 20 minutes or so.. the sauce is quite acidic and gives me indigestion... What can I change in the recipe to alter the Ph balance.

what is the full recipe?
like boost asked what kind of tomato

for my marinara i used canned diced toms(drained) and canned crushed toms for the base
and only heat it a little

if you really like your sauce
try tums or prilosec
indigestion is a part of aging

[Chopper]

culinary pimpin''''': ...ps. pics to come when i do it again tonight

nobody wants to see that.

[DetroitHusling101]

I would post pictures of my delicious Chili flavored Ramon Noodles with Hot Sauce and Serrano Peppers but i think i'd ruin the thread.
I can make a mean Mac N Cheese with cut up sausage and BBQ sauce too.

[LeFou]

In the *very unlikely event you guys haven't seen this yet, it's one of the funniest websites ever. Ever.
http://www.lileks.com/institute/gallery/

edit:
here, if you need a specific starting point
http://www.lileks.com/institute/gall...sen/index.html

[chardrian]

I just made a super good and super easy dinner - chicken chilequiles, rice, and black beans.

I took a picture too, but I'm about to play madness, so I'll post it later.

The chilequiles have to be the easiest thing ever.

1) Heat up pan with a little oil.

2) Lightly fry like 8-12 corn tortillas (just so that they tortiallas are soft, not like chips). Then cut them into strips or quarters.

3) After frying your last tortillas and the pan is still hot, throw 2 boneless chicken breasts in the pan. Cook em until they're white thru and thru.

4) Throw in a jar of salsa (maybe a jar and a half if you like em juicy). Cook for maybe like 5 minutes tops.

5) In a casserole or baking dish place half of your tortilla strips on the bottom, dump half the chicken and salsa mixture on top, top with shredded cheese and then repeat (one more layer of tortilla strips, chicken and cheese). Cover and put in the oven at like 375 until the cheese is melted and bam you're done.

[flomo]

that stuff is disgusting LeFou but extremely funny

everything looks great chard
white rice? that is what i would expect from an asian shemale like yourself

Braised Lamb Shanks with leek and cheese polenta


jamie oliver recipe for the lamb shanks
but will be trying this guys recipe soon
lamb shanks

[donkbee]

damn, everything you make looks so good ...

[boost]

homemade meatballs with a tomato cream sauce over fetuccini or linguini or something.

[Deanglow]

My god this is my favorite thread on FTR by far. I really wish had some more motivation to make some shit that looks/tastes as good as this

[salsa4ever]

wow, I just realize I got some serious talent deficiency LOL... my so called cooking usually results in something that looks like a nuclear meltdown. Will anyone teach me to cook in exchnge for learning how to dance?

[zook]

Made one of my favorites tonight, brussels sprouts and bacon. Here they are cooking in the bacon fat:



And here they are on the plate, with a Dogfish Head IBA since this is boost's thread and all:

[boost]

haha you rock zook!

So this may be strange... me being in culinary school and all... but Im pretty much sure that Ive never ate a brussel sprout.

And if you think thats weird, a guy that was in first block with me hadnt tried an avacado until the end of our first quarter.

[spoonitnow]

What the fuck are avacados? Some of your liberal propaganda darkie?

[flomo]

wow, I just realize I got some serious talent deficiency LOL... my so called cooking usually results in something that looks like a nuclear meltdown. Will anyone teach me to cook in exchnge for learning how to dance?

could you teach me dance better than scott hastings?

[kingnat]

Culinary question... I have a very simple recipe for spagetti sauce that I grew up on. Very basic stuff: tomatoes, garlic, oregano, tomato paste, chili powder, minced onion, a little sugar, etc. This is, in no way, suppose to resemble high quality italian food, this is cheap, quick, and easy stuff. So please hold off on the flames for "MY ultra-UBER-italiano BOOMSTICKIN' marinara recipe"...

My question is that after cooking for 20 minutes or so.. the sauce is quite acidic and gives me indigestion... What can I change in the recipe to alter the Ph balance.

what is the full recipe?
like boost asked what kind of tomato

for my marinara i used canned diced toms(drained) and canned crushed toms for the base
and only heat it a little

if you really like your sauce
try tums or prilosec
indigestion is a part of aging

CRAP, i missed these.. thanks for the responses Boost and flomo... I don't mind the taste at all so adding things to cover the acidic bite isn't necessary. As I mentioned before the recipe is very basic...

2 15 oz cans of diced tomotoes
1 small can of tomato paste (maybe this is the culprit?)
Garlic Salt
Chili Powder
Oregano
Minced Onion

I usually reserve some of the diced tomatoes for a little chunk, but most everything gets a spin in the blender, and then left to simmer with about 1 lb of cooked ground beef for 20-25 minutes.

I told ya this isn't Mario Betalli's kitchen... just some thing simple.

Thanks for the input!

[flomo]

try it wihtout the passte and/or reduce the simmer time

some people add sugar to hide the acidity, i odn't but it might help

good luck

[kingnat]

try it wihtout the passte and/or reduce the simmer time

*bump*

If I remove the tomato paste won't that dramatically change the flavor of the sauce?

[flomo]

yes it will
tomato paste gives a deeper richer flavor
if you want to intesify that flavor saute the tomato paste
and maybe just cut back on the amount of tomato paste

tomato paste is also sold in tubes(like toothpaste), it is more expensive but better quality and what isn't used can be stored in the fridge.

if you like the sauce don't change it
just prepare for the heartburn
i take tums before and after BBQ sauce, that stuff gets me good

[Reidak]

Meh.. Ill throw my spaghetti sauce in

Saute finely diced onion and garlic until soft. dump in a couple large cans of crushed tomatoes and two jars of strained tomatoes. Add in a couple stalks of celery and a couple carrots, simmer on low for about an hour. take out carrots and ceelry and finely mince and put it back in the sauce (they should be soft). Keep the lid partially on while simmering (i like a thinner tomato sauce)

[boost]

you guys need to start hitting your tomato sauces with some cream right before theyre done. Cream makes everything better. Your sauce is kinda boring and doesnt have much body? Hit that motha fucka with some cream! Want a bowl of cereal? Fuck milk, eat that shit with cream! Overcooked your steak and now it tastes like cardboard? Pour some cream on it! (jkldo)

[flomo]

agree boost adding sour cream or cream makes things great
if you have to impress somebody add creme fraiche or marscapone cheese
same idea just fancy/shmancy sounding
vodka sauce is one of my favorites


salad time

greek salad (family style)


wedge salad

[Deanglow]

What the heck is in that wedge salad flomo? That looks amazing.

[flomo]

dean
the wedge salad is a steak house favorite. the simplest form is a iceberg lettuce head cut into a wedge with blue cheese dressing, red onion, and bacon pieces.

the salad of above goes a little further. i added some good tomatoes(i'm lucky to have a good supply of great tomatoes most of the year. at $4.59lb they better be great ) .. instead of making blue cheese dressing, i made a buttermilk dressing(ranch dressing) and put the beautiful wedges of blue chees on the side(Bleu d'Auvergne) and garnished with flat leaf parsley

another salad from this summer when strawberrries and tomatoes were in season

[kingnat]

Good god that looks fucking good... I'm leaving in the middle of snow storm now to go buy some bleu cheese...

[ackthecat]

Wow that all looks sooo good, Im on my way!

[boost]

so flomo, I did a stage at this really nice french place. The chef is rolland licionne(sp?) and hes a really big deal in chicago and well known throughout the country+. What was really cool was that he was actually there, and is actually there every night. And not only that, he took the time to give me instruction and give me insight on why I was doing things the way I was doing them. From what I understand this is very uncommon. Youd be lucky in most cases to have more than a sentence with the sous chef at much less the chef at most of these high end places. Im going to try and stage a couple more times and hopefully they find something endearing about me and will have me for my internship in the spring.

p.s. the food there was amazing. The line cooks and especially the guys running garde manger were friendly and handing me stuff all night to sample. At the end of the night chef told me to get a spoon, then he squirted this airated potatoe truffle thing onto it using one of those c02 powered whipped cream dispenser things. It was amazing. The guy in garde manger told me he had a nasty addiction to it for a while, and I can definatley understand why.

[flomo]

excellent boost
you were extremely lucky to work with chef Roland Liccioni
chicago has a bunch of great chefs
rick bayless, charlie trotter and a crap load of others
i'm very envious
a zagat's guide can be helpful in finding great chefs as well as james beard

[kingnat]

rick bayless

this guy's TV show makes me want to choke the living shit out of him... He certainly seems to know his stuff, and I'm sure that the food is amazing but the way he talks makes me contemplate murder.

[boost]

excellent boost
you were extremely lucky to work with chef Roland Liccioni
chicago has a bunch of great chefs
rick bayless, charlie trotter and a crap load of others
i'm very envious
a zagat's guide can be helpful in finding great chefs as well as james beard

yah I gotta write a thank you letter, and try and get in there again.

[mrhappy333]

BEEF WELLINGTON?
anyone ever had it? How is it? and is it hard to make?

I saw a pic of it and it looked yummy

[flomo]

only seen beef wellington in pics and it looks fantastic

when you make it i'll be down
just shoot down 91

[will641]

if you guys want a bunch of really good recipes that are very simple, there is this guy i watch on PBS named Ming Sai, his show is called Simply Ming. He mixes a lot of east and west shit together and makes some incredible food. ive made a few of his recipes and they were all delicious.

This is what I plan on making tomorrow night. I freakin love duck.


http://ming.com/simplyming/recipes/S...LimeSyrup.html

[IowaSkinsFan]

Lets hope it looks as good as the picture

[givememyleg]

mmmm, venison.

[will641]

Boost, I noticed from your earlier pics mexican food seems to be your thing (btw, all that looked incredible). Have you been to Rick Bayliss' restaurant in Chicago? My sister told me it's top 3 best mexican places she's been to, and she is from Texas so shes no rookie on mexican.

[boost]

Boost, I noticed from your earlier pics mexican food seems to be your thing (btw, all that looked incredible). Have you been to Rick Bayliss' restaurant in Chicago? My sister told me it's top 3 best mexican places she's been to, and she is from Texas so shes no rookie on mexican.

Ive heard of it, but no I have not been. Honestly mexican isnt my favorite food to cook or eat, but its fun and pretty fool proof.

[will641]

okay so i forgot to take pictures of the duck cause i was kinda buzzed by serving time, but it was served with an excellent kiwi-jicama salsa based civiche with scallops and shrimp and take my word for it...fucking delicious.

[flomo]

okay so i forgot to take pictures of the duck cause i was kinda buzzed by serving time, but it was served with an excellent kiwi-jicama salsa based civiche with scallops and shrimp and take my word for it...fucking delicious.

no pics?????? what the hell is wrong with you


don't toy with us, it is not nice
do it again and this time take some pics


btw rich mexicans go to chicago to eat at bayless' place(fronterra--SP?)
it is not tex mex
and kingnat i saw him once on a show and he drives me nuts
so does the barefoot chick on foodTV, but the semihomemade chick has great big ol;d titties

venison yummmy

[kingnat]

great big old titties...yummmy

QFT

[will641]

btw rich mexicans go to chicago to eat at bayless' place(fronterra--SP?)
it is not tex mex
and kingnat i saw him once on a show and he drives me nuts
so does the barefoot chick on foodTV, but the semihomemade chick has great big ol;d titties

venison yummmy

how does "rich mexicans going to it" have any sort of relevance? That is like saying only rich japanese go to expensive japanese restaurants. and i realize it is interior mexican food. tex mex isnt the only thing they serve in texas. and i agree with you he is kind of obnoxious on the tv show i saw him in.

[flomo]

this is a little more relevant

http://www.starchefs.com/chefs/RBayl...iography.shtml
In 1987, the Baylesses opened the colorful, vivacious Frontera Grill in Chicago, specializing in contemporary regional Mexican cooking. In 1989 came the earthy, elegant Topolobampo, one of America's only fine-dining Mexican restaurants. Both restaurants have received awards and distinctions from, among others, Conde Nast Traveler, Holiday Travel, International Herald Tribune, Wine Spectator, Restaurants & Institutions (Ivy), Chicago, Playboy, Zagat, local newspapers and trade journals. In 1995, he and partners started the Frontera Foods line of authentic Mexican prepared food products.

Rick Bayless was chosen "Best New Chef of 1988" by Food and Wine magazine; in 1991, the James Beard Foundation voted him "Best American Chef: Midwest"; and in 1995 he won both the Beard Foundation's National Chef of the Year award and the International Association of Culinary Professional's Chef of the Year award. Rick has been inducted into the prestigious Who's Who of American Food and Drink, and in 1998 was chosen as the Beard Foundation's Humanitarian of the Year. Among many accolades, Frontera Grill was chosen by Patricia Wells at the International Herald Tribune as the third best casual restaurant in the world.

and i would love to go to one of his restaurants

but i'll have to wait a few years to up my baller status
soon i will be going to sandoval's Maya in NYC, it is supposed to be prettty good mexican food

still the relevance is low

[thizzSantaCruz]

Allright heres my first pic I am going to contribute to the culinary pimpin. Allthough not as pimpin as some I am pretty proud of these meal. I decided to cook up a nice meal for all the room mates once everyone got back for the new quarter.



[img][/img]


Its steak, lemon pepper bbqed salmon, potatoes, steamed vegetables, and ceaser salad.

[Renton]

Rosemary Chicken Salad sammiches

made about a weeks supply of this for meals on the grind

[flomo]

Allright heres my first pic I am going to contribute to the culinary pimpin. Allthough not as pimpin as some I am pretty proud of these meal. I decided to cook up a nice meal for all the room mates once everyone got back for the new quarter.



[img][/img]


Its steak, lemon pepper bbqed salmon, potatoes, steamed vegetables, and ceaser salad.

good to see some nice food pics
excellent t santa cruz
are you trying to hump any of your roommates? or are they all dudes?

from the pic the best looking parts of that diner are the salad and the salmon

[flomo]

Rosemary Chicken Salad sammiches

made about a weeks supply of this for meals on the grind

you stole that pic from martha stewart

[thizzSantaCruz]

hahaha no definantly not trying to hump any of my room mates who are all males. We're just good buddies and I don't mind whipping something up good for em. The salmon was excellent, found a very simple reciepe for it online.

[Renton]

yeah i didn't take a picture of it but it came out looking exactly like that.

It was really good, as boost mention about the 1/2 1/2 sour cream/mayo thing, only this one called for 1/2 1/2 mayo and plain yogurt. I think next time im gonna cut back on the rosemary a tad and cut up a couple of pears or apples in it. It felt like it needed something sweet.

[meeloche]

So is this where I post the pic of the KD I made for dinner?

(I altered the recipe a little, instead of butter i used garlic butter)

[flomo]

So is this where I post the pic of the KD I made for dinner?

(I altered the recipe a little, instead of butter i used garlic butter)

where is it?

the pic?

[meeloche]

I always get caught bluffing.

[Lukie]

soooo ummm

Mexican Chicken (I guess? i dont know)

Take a big ol' glass pan. In said big ol' glass pan, combine the following stuff:

big can of diced tomatoes in tomato sauce
can of corn
can of pinto or black beans
~cup of rice
pack of fajita mix spices
bunch of chicken.. i like the fajita cut skewer breasts or whatever, but i used to just use 3-4 chicken breasts. i think it turns out better with the much smaller cut fajita/stirfry chicken stuff.

mix all that ish together, put some foil over it, and put it in the oven for an hour or so at 350 or 400, depends on the oven

take it out, put it on a plate, pour some cheddar cheese, tobasco sauce, and sour cream over it.

heaven on a plate, enjoy


pics to come next time i make it

[Reidak]

if anyone is interested in a healthier version of lukies dish

(pretty healthy to begin with imo, except the last stuff)

instead of the fajita mix spices (can contain a ton of sodium) replace with lots of good pepper, and fresh herbs

use brown wild rice opposed to white, the sauce will make the taste the exact same

use cheese sparingly, dont overdo it. Low fat sour cream tastes great in my mind, but once again everything in moderation. Finish it with fresh herbs and pepper in lieu of a ton of sodium

your heart will thank you in 20 years

lukie, pics pls?

[boost]

I got some pics from baking and pastry class, Ill upload them tomorrow.

[boost]

lol poop bread


The Dining Room, my schools zagat rated fine dining rest.




Saki passionfruit sorbet


mmmm apple pie!


BOOMSHAKALAKA!


I love me some carrot cake! probably my favorite sweet.


And of course, the best for last..

[bode]

lol the banana parfait is awesome. If you dont mind box the carrot cake up for me and ill PM you my address. kthnx.

[flomo]

fantastic pics

about time

[boost]

after I piped the lettering on the parfait, I realized I shoulda made it "Banana Partait!" and put music notes around the dancing banana. Maybe next time?

[givememyleg]

awesome booooooooooooooooooooooooost

[thizzSantaCruz]

Boost you make me hungry.

[jasons0147]

Maybe one of you culinary experts could help me out. Ive always cooked my steaks on a grill, but had to move into an apartment a couple months ago, and for some crazy reason they wont allow me to bring my grill inside of my apartment (silly fire hazards). I would like to be able to cook myself a nice New York Strip inside my place, any suggestion?

[bode]

Maybe one of you culinary experts could help me out. Ive always cooked my steaks on a grill, but had to move into an apartment a couple months ago, and for some crazy reason they wont allow me to bring my grill inside of my apartment (silly fire hazards). I would like to be able to cook myself a nice New York Strip inside my place, any suggestion?

put in under the broiler. thats how most balla steakhouses do it anyways.

[mcatdog]

I prefer frying my steak in oil, as opposed to broiling it, but they're both fine. Just make sure you have your stove or oven on HIGH heat and don't cook it for too long, 4 minutes per side max, preferably 3 IMO. Longer than that, and the meat dries out and gets tough.

[boost]

I prefer frying my steak in clarified butter

fyp.

[boost]

Maybe one of you culinary experts could help me out. Ive always cooked my steaks on a grill, but had to move into an apartment a couple months ago, and for some crazy reason they wont allow me to bring my grill inside of my apartment (silly fire hazards). I would like to be able to cook myself a nice New York Strip inside my place, any suggestion?

put in under the broiler. thats how most balla steakhouses do it anyways.

A lot of steak houses do indeed broil their steaks, but most fine dining restaurants pan sear them in butter. It also can depend on the cut, like a bone in ribeye Id prefer to broil while Id go for pan searing for a filet.