culinary pimpin

[ProZachNation]

Alfredo sauce is just
butter
heavy cream
garlic
Parmesan cheese

Right?

Thinking about making shrimp alfredo

[Lukie]

buy a meat mallet and beat the shit out of the chicken before you cook it, this makes it taste 100 times better and more tender

Honestly, my brother's GF does this with the chicken she makes, and it makes it TOO tender, like it just melts away in your mouth but not in a good way. Tomatoe is a natural meat tenderizer, and along with the olive oil, it comes out plenty tender.

[kingnat]

less talking, more ballin' fotos.

[WillburForce]

I'm cooking a retro feast this weekend for some friends.

Starter: Pan fried chicken livers with Maidera sauce on toast (Maideras the shizzle, love that shit with cheese)

Mains: Duck a la orange, Triple fried chips, prob some salad (or "mixed leaves" as they like to call it now days)

Dessert : Lemon Posset (which is basically cream, lemons and sugar, heated up, then set in the fridge).

Cheese: gonna get a cheese board from our local cheese shop (oh yeah, thats how we roll in SW London) and neck some more of the Malmsey Maidera, maybe get a bottle of vintage port.

I'll try and put some photos up of both food and wine.

anyone know if chicken livers should be with white or red wine? Flomo?

[will641]

i should have something epic after this weekend. i'll let it be a surprise though...

[flomo]

I'm cooking a retro feast this weekend for some friends.

Starter: Pan fried chicken livers with Maidera sauce on toast (Maideras the shizzle, love that shit with cheese)
................
...........

I'll try and put some photos up of both food and wine.

anyone know if chicken livers should be with white or red wine? Flomo?

missed this thread
i would have tried sauternes/off dry whites ---but i think just about anything would go with it


for the chicken
over pounding chicken breasts turns it into olde people food

i prefer thighs

[flomo]

i love wedge salads

this cheese is amazing

[boost]

that cheese looks interesting.. cant say Im a fan of wedge salads though.

[bode]

wedge salads are awesome. the only time i really eat one is at this one steakhouse. i need to make one at home soon.

[bigspenda73]

I always make a mess of my wedge salad

[triumphant cracker]

carrots,mushrooms,onions,chives,garlic, cooked in 3/4 stick a butter and salt n pepper...^^^^^^^^^^^^^^^^^^^^^^^^^^



bite sized chicken floured and sprinkled with a little salt n pepper, cooked in the same pan as carrots & shrooms.....^^^^^^^^^^^^^^^^^^^^^^^^



mmmmmmm cooked...^^^^^^^^^^^



served over a bed of pasta and topped with some of my homemade alfredo sauce.....^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

[will641]

okay, this was my weekend project that myself, my brother and my brother's friend made. it is a texas style brisket. we threw it on at about 9:20 pm friday night, and at about 8 pm saturday night. also you might notice the later pics are significantly worse, as i drank more and more, lol.











i think there was grease on the lens on this pic of my sandwich.

[flomo]

awesome pics guys!!!!!!

keep them coming

[givememyleg]

served over a bed of pasta and topped with some of my homemade alfredo sauce.....^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

DELCLIOUS

[triumphant cracker]

[quote="will641"]okay, this was my weekend project that myself, my brother and my brother's friend made. it is a texas style brisket. we threw it on at about 9:20 pm friday night, and at about 8 pm saturday night. also you might notice the later pics are significantly worse, as i drank more and more, lol.

will...you cook it 2xs? or did you just warm it up the second time?

or am i misunderstanding your post?

[triumphant cracker]

served over a bed of pasta and topped with some of my homemade alfredo sauce.....^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

DELCLIOUS

thanx gmmyl..its realllly good.

[kingnat]

Not fancy, but effective... two 2 and 3/4 lb maine lobsters...



That's my wife's hand, and she's like 5'7"... not some midget... in short, some big f'ing lobsters.

[triumphant cracker]

you know they are big when they have two elastic bands on their claws.....

[flomo]

those look awesome!!!!!!!!!!!!!!!!!!

11

[triumphant cracker]

^^^^^fresh maine apples,cinnamin,sugar,butter,corn starch ,cooked ^^^^^^^^^^

^^^^^all mashed up^^^^^^^^^^^


^^^^^^^^^^^^^^^^finished apple sauce^^^^^^^^^^^^^^^

[will641]

okay, this was my weekend project that myself, my brother and my brother's friend made. it is a texas style brisket. we threw it on at about 9:20 pm friday night, and at about 8 pm saturday night. also you might notice the later pics are significantly worse, as i drank more and more, lol.

will...you cook it 2xs? or did you just warm it up the second time?

or am i misunderstanding your post?

yeah i think you are. we cooked it all through the night and all through the day. so like my bro's friend and i threw it on at 9:20 pm friday, then i went to bed at like 2 am, he stayed up till like 5. my brother woke up at 6'ish am to watch it, then as we woke up we all just watched it hanging out on the porch. then it finished cooking around 6:30 pm, then we let it sit for about an hour to let the juices get flowing, then ate about 8 pm or so. the basic rule of thumb for brisket is you smoke it at 230 degrees for about 1.25 hours/pound of meat

[flomo]

hey cracker!

homemade apple sauce is good stuff

do you live in maine?

[triumphant cracker]

no..a friend of mine went to maine last week & picked up a bushel of macs & rambo's for me....those are the best........the rambo's were kinda soft ( made it real soupy)so i had to add the starch to thicken it up.

[triumphant cracker]

sorry about it being sideways...

[a500lbgorilla]

what can you show me in a chicken breast meal?

[triumphant cracker]

i'll take some pics tonight...thats exactly what i'm having ....

[a500lbgorilla]

excellent!

[triumphant cracker]

chicken with broccoli and cheese


broc and cheese chopped finely ^^^^^^




bread crumbs and croutons crushed up^^^^^^



chicken breast cut in half and stuffed with broc n cheese^^^^^^



pin them together with a toothpick^^^^^^
(my girls hands,not mine)



bread thechicken and place it in a casserole dish^^^^^



cooked at 350 degrees for around 40 mins or so....^^^^^^


enjoy with a rice dish and a green of your choice...

[a500lbgorilla]

mmmmm one question.

what kind of cheese?

[Chelle]

this thread makes me want to lick the monitor.

[bode]

tc, try taking the pictures not so close up. still looks delicious though.

[bigred]

this thread makes me want to lick the monitor.

O RLY?????

[boost]

a pretty simple amuse I made, I thought the picture turned out awesome though...

[triumphant cracker]

mmmmm one question.

what kind of cheese?

i used swiss..


bode
tc, try taking the pictures not so close up. still looks delicious though.

ok i will.. i wanted to get just the food,and not everything else..and show the quality of the texture...
i have an idea..i will put the food in front of a white screen.(i have plastic i can use for that.)

thanx for the suggestion.

[triumphant cracker]

this thread makes me want to lick the monitor.

the monitor doesn't taste as good.....

[will641]

this could be the most extreme thing ive ever seen, but it looks damn tasty.

http://bacontoday.com/turbaconducken...pped-in-bacon/

[Warpe]

Doing a (wide) variation of this, atm:

http://www.epicurious.com/recipes/fo...to-Soup-239215

Awesome discovery: onion and garlic sauteed with ground fennel seed + sage = incredible combo of flavors that is wonderful with sweet potato/yam, turnips etc.

Got me some fresh sourdough bread as well.

[boost]

mmmm truffle salad...



standard after work snack.. the chickens are roasted whole and so are the racks of lamb. The legs are not served, I deep fry them after service; theres sometimes a chop left over, sometimes youre the lucky one who gets it. Oh, and VIP tables tip the kitchen with beer, and we have VIP tables pretty frequently...

[boost]

I just now noticed that it says "The One and Only" on the new castle label, thats pretty 11

[flomo]

that looks awesome boost, both the salad and the snack


newcastle is OK

[bode]

newcastle is OK

ban.

an acceptable answer would have been "the sweet nectar of the gods." Thanks for playing though.

[flomo]

newcastle is OK

ban.

an acceptable answer would have been "the sweet nectar of the gods." Thanks for playing though.

really?
maybe it is just me

[will641]

newcastle is OK

ban.

an acceptable answer would have been "the sweet nectar of the gods." Thanks for playing though.

really?
maybe it is just me

no you are correct. you must remember, bode likes corona, so he is no authority on beer.

also boost that looks fucking incredible.

[swiggidy]

newcastle is ok. I don't care for brown ale or nut ale, so you'll have that...

[boost]

Ya, I am not a huge fan of new castle. The clear bottle makes for skunky beer sometimes too.

The std beer of the kitchen was stella, which I did like, but I got sick of it fast. It just doesnt have much to it, but I guess thats what you get from a pilsner.. So, ya, when we got something else, it made me happy.

[swiggidy]

Isn't stella basically a cider?

[boost]

Isn't stella basically a cider?

wat

[bigspenda73]

no you are correct. you must remember, bode likes corona, so he is no authority on beer.

QFT, Coors Light>>>>>>Corona

[bigspenda73]

HI SWIGGS

[swiggidy]

HI SWIGGS

hai

so maybe stella isn't a cider, but it's still overrated

[will641]

no you are correct. you must remember, bode likes corona, so he is no authority on beer.

QFT, Coors Light>>>>>>Corona

this made me laugh.

[flomo]

HI SWIGGS

hai

so maybe stella isn't a cider, but it's still overrated

cider no, overrated yes
com mon use your tastebuds
lots of great beers out there

please rread the emporors new clothes

i'm not saying that these are bad beers ---really the only bad beer is NA--i'm just not getting why they cost so mucxh

[SaulPaul]

sum1 who knows how to post pics that arent in thumbnail form should post boost's first pics from this thread, with his new ones

[boost]

ha, please dont. At the start I was half joking. Toying with the idea of going to culinary school and also half ass blogging about cooking just to keep myself doing it. I eat out a ton and it wastes a lot of money.. so ya...

[boost]

actually I just looked back. I posted all the goofy bad stuff in the original randomness thread I believe.. Theres some decnt stuff on page 1

[Warpe]

hot skillet+butter+brown sugar+rum+bananas=yum

[boost]

hot skillet+butter+brown sugar+rum+bananas=yum

I went to santa barbara with my ex for her birthday a few years ago. We ate at this italian place that had bananas flambe. By the time I was done with my huge serving of putanesca(lolsp?) I couldnt possibly eat more. The next morning we were driving back to LA though. Her dad knew the restaurant and wanted us to bring him two orders of the putenesfdsakgh(lawlz) so I phoned it in and ordered a bananas flambe to go. The hostess on the phone said "it doesnt travel very well... Im not sure thats a good idea" I told her I didnt care, make it work.

So, ya, long story short: I got bananas flambe to go and ate it in the car making a hudge sticky mess.

[Halv]

f u newcastle haters and meh'ers

that is all

[bode]

hi five halv!

[Halv]

[Monsieur_chat]

Stella = premium Belgian lager. Also known in England as Wifebeater. Do the math.

[boost]

Stella = premium Belgian lager. Also known in England as Wifebeater. Do the math.

stella is NOT a premium belgian lager. Its an export that is sold at a premium price because its "exotic." Its like budweiser or mgd over there. Take note that Im not likening the flavor and quality to these beers, but instead pointing out its standing amongst belgian beers.

[kingnat]

I must protest.... WTF has flomo been doing the past 6 months?... Like NOT EATING FUCKING FOOD??#@!?!??!... Did u totally lose yoru social life???


DAMMIT MAN!.. DELIVER... DELIVER!!.. I can only put up so many pics of huge lobsters... i try something...

My first ever Turkey....

I used the Alton Brown recipe... used a double-thick aluminum foil heat shield over the breast.. and such... and a thermometer to cook the breast to 160' (pretend ' is degrees)...

i'm drunk... piss off.

[boost]

alton browns technique is meh. You still end up with overcooked breast meat or under cooked dark meat. The best is to get a good color on your bird, remove it from the oven, and break it down. Cut the breasts off, and the legs+thighs (keeping them together.) Now finish cooking to each of their desirable doneness. Its the only way to ensure that both parts are cooked correctly.

[BennyLaRue]

alton browns technique is meh. You still end up with overcooked breast meat or under cooked dark meat. The best is to get a good color on your bird, remove it from the oven, and break it down. Cut the breasts off, and the legs+thighs (keeping them together.) Now finish cooking to each of their desirable doneness. Its the only way to ensure that both parts are cooked correctly.

I find making slashes to the bone in the leg meat before throwing the bird in the oven is a way to get around this problem. It also gives me an opportunity to stuff herbs and seasoning under the skin. It messes with my presentation, of course, but is mighty tasty.

[Monsieur_chat]

stella is NOT a premium belgian lager. Its an export that is sold at a premium price because its "exotic." Its like budweiser or mgd over there. Take note that Im not likening the flavor and quality to these beers, but instead pointing out its standing amongst belgian beers.

Ummmm... Yes it IS a premium lager.

There is no legal definition of the term premium lager and it certainly does NOT refer to quality. It's a marketing term. If you look on a bottle of Stella it says it right there on the label. Premium Lager Beer. By calling it a premium lager one is using a licensing trade colloquialism which has certain implications in terms of strength and price. I certainly wasn't comparing its standing to other Belgian beers.

Stella Artois is a relatively strong, relatively expensive continental lager. Hence it's known in the licensing trade outside of Belgium as a premium lager.

[boost]

stella is NOT a premium belgian lager. Its an export that is sold at a premium price because its "exotic." Its like budweiser or mgd over there. Take note that Im not likening the flavor and quality to these beers, but instead pointing out its standing amongst belgian beers.

Ummmm... Yes it IS a premium lager.

There is no legal definition of the term premium lager and it certainly does NOT refer to quality. It's a marketing term. If you look on a bottle of Stella it says it right there on the label. Premium Lager Beer. By calling it a premium lager one is using a licensing trade colloquialism which has certain implications in terms of strength and price. I certainly wasn't comparing its standing to other Belgian beers.

Stella Artois is a relatively strong, relatively expensive continental lager. Hence it's known in the licensing trade outside of Belgium as a premium lager.

pssh.. well in belgium its not a premium lager! But ya, I misunderstood what you were saying.

[flomo]

I must protest.... WTF has flomo been doing the past 6 months?... Like NOT EATING FUCKING FOOD??#@!?!??!... Did u totally lose yoru social life???


DAMMIT MAN!.. DELIVER... DELIVER!!.. I can only put up so many pics of huge lobsters... i try something...

My first ever Turkey....

I used the Alton Brown recipe... used a double-thick aluminum foil heat shield over the breast.. and such... and a thermometer to cook the breast to 160' (pretend ' is degrees)...

i'm drunk... piss off.

going to post some pics soon

did you brine the bird?

[kingnat]

going to post some pics soon

did you brine the bird?

Yes, I brined it up... did the Alton Brown recipe which has a brining solution. (the ever versatile lobster pot wins again!)


Birfday Sushi Buffet


Tuna, half seared, half raw..


The cooked items shrimp and lobster


Not available fresh from the fish guy, but from the sushi place: clam of some kind (looks like clitoris), squid, and eel.


The salmon was pretty near immaculate...


Scallops... WOW, these were way better than I had expected.


The swordfish was ok.. but very little flavor and was pretty dense... which made a poor showing versus the tuna, salmon and scallops.


Everything Nigiri-style (just layed over sushi rice balls)...

This was probably one of the greatest meals I've ever had.

Public link to Facebook folder: http://www.facebook.com/photo.php?pid=30298913&l=500a4&id=1119914193[/img]

[flomo]

awesome spread kingnat!!!!!!!!!!!!

and happy birthday!

[flomo]

we use the alton recipe also for turkey

george mixing the brine

[Tiresman]

You guys are cruel. I just saw this thread and spent the last 2+ hours reading all the posts, and salivating over all the pictures.

I also love to cook. Mainly island dishes like curry goat, jerk chicken and pork, fried plantains, ox tail etc. Also love game like squirrel, rabbit, possum, raccoon, and of course deer.

The lakes here are all full of small and large mouth as well as peacock bass. You can pretty much catch as many as you like.

Next time I cook up a party meal I'll be sure and post pictures.

[kb coolman]

Plz post pic of roasted possum/raccoon with apple in mouth.

[BennyLaRue]

Srry, no applez:

[kingnat]

Srry, no applez:

[x] pwnd