culinary pimpin

[donkbee]

First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...

[UG]

I can fix macaroni and cheese with cut-up hotdogs mixed in?

[gabe]

First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...

but its not necessary right?

[UG]

First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...

but its not necessary right?

Nope, not necessary. All she asks is that I give up my spot in "your" bed in Las Vegas and she will fly in. I am giving up my spot in the bed.

All she has to do now is buy her ticket.


BUY YOUR TICKET BEE WOMAN!

[donkbee]

First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...

but its not necessary right?

Not necessary, but if you're a good/decent/okay/anything cook, it's soooo attractive.

[donkbee]

Nope, not necessary. All she asks is that I give up my spot in "your" bed in Las Vegas and she will fly in. I am giving up my spot in the bed.

All she has to do now is buy her ticket.


BUY YOUR TICKET BEE WOMAN!

Hahah

Work has to prove that it's capable of not falling apart and capable of making money before I can buy my ticket. Not gonna lie, I'm not rolling in $ right now. I definitely want to go though ... so someone should bump the Vegas thread every week or so to remind me

[boost]

Boost, you need to work on your egg frying....

youre right... Im not sure what to do diff. They tasted pretty good. I think I need to use a lower flame, I like a lil bit of run from the yolk, but I dont like it to be completely raw. A lower flame would make the yolk cook more evenly throughout I guess? Idk, Ill expieriment.

[boost]

First time ever visiting this thread. Damn. I want a guy who can cook sooo badly ...

what it do gurl?

[Harry]

which became



= my comfort food.

[givememyleg]

boost, your shrimp tacos always looks so damn good that i just tossed some things together and made my own - i had a lot of stuff jammed in there (oh yeah, i also fried the shells, and yes they were better)



what do you cook your shrimp with?

[boost]

haha nice When my sister makes ground beef tacos using one of those seasoning packs, she deep fries tortillas to make homemade hardshells. They are g00t.

harry whats the sauce? It looks pretty good.

[flomo]

boost, your shrimp tacos always looks so damn good that i just tossed some things together and made my own - i had a lot of stuff jammed in there (oh yeah, i also fried the shells, and yes they were better)



what do you cook your shrimp with?

i'm really hunger please fax some of those things my way

roulette is for suckers

[koolmoe]

Boost, you need to work on your egg frying....

youre right... Im not sure what to do diff. They tasted pretty good. I think I need to use a lower flame, I like a lil bit of run from the yolk, but I dont like it to be completely raw. A lower flame would make the yolk cook more evenly throughout I guess? Idk, Ill expieriment.

Also, if you let the egg(s) come to room temperature they will cook more evenly throughout.

This is also a very good principle to use for any steak/chop that you want to prepare medium rare or rare. If you don't let the meat come to room temperature before searing the surface, the center will often remain noticeably cold and unappealing to most diners.

[zook]

Very good tips koolmoe.

[boost]

Very good tips koolmoe.

wow yah, very nice tips. Ive come to realize that for the most part its simple little tips and tricks like this all put together that make for a great chef.

[zook]

Couple more for you...

- Never press a burger flat when you're grilling/pan frying it, you squeeze all the delicious juices out.

- Let all meat "rest" for a few minutes after cooking. It lets the juices redistribute throughout the meat, tenderizing it. Beware that it will keep cooking though, so take it off a little earlier than usual. I usually let my steaks rest for at least 5 minutes post-grilling. Big cuts can benefit from 10 to 20 minutes.

[Renton]

No camera here, so i'll use my Robert Frost-like imagery to swoon all:

Succulent pork chops rubbed down with garlic, salt, and pepper, cooked in worcestershire sauce with onions.

Roasted sliced potatoes (simply sliced potatoes tossed with salt, pepper, and olive oil, then baked) simple deliciousness.

Side salad (spinach leaves tossed in homemade mustard vinaigrette).


Very good, and doubly good considering that I rarely have time to cook.

[Harry]

harry whats the sauce? It looks pretty good.

A yummy vodka sauce I picked up from Whole Foods.

[flomo]

surf and turf
steak au poivre topped with brandied cream sauce
with seared scallops, fiddlehead ferns, ramps, arugula and a great crusty bread

served with cabernet

[zook]

Dude, fiddlehead ferns and ramps? That's hot. But why isn't the cabernet in a wine glass????

[mrhappy333]

flomo, that looks really good, especially the scallops.mmmmmmmmmmmmm

[flomo]

Dude, fiddlehead ferns and ramps? That's hot. But why isn't the cabernet in a wine glass????

all our wine glasses have not come back to us since the last big dinner party(5/5/07) mexican theme -->pics to come shortly
we only lhave 2 wine glasses in house and we used them for some bubbly

just picture the wine in some of those

[mrhappy333]

follow this link for free Food Magazines, you will have to make some stuff up, and answer a few questions, but they are free!!
http://www.tradepub.com/?pt=cat&page=Foodb

[flomo]

General Flomo's Chicken

[boost]

whats in the sauce?

nice name

[flomo]

whats in the sauce?

ok here is the sauce recipe
fry the following in wok or nonstick 12in frying pan for 1-2 min
(until peppers turn dark red to dark brown)
10 dried hot red peppers
orange rind(not the white stuff) of 1/2 an orange chopped

add to the pan and fry for 3o seconds
2 cloves garlic
1 Tb fresh minced ginger

add the following to the pan
1/4 cup chicken broth
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup sugar
2 Tb dry sherry
1 to 2 ts crushed red peppers(adjust to how spicy you want it)
pinch of ground white pepper
zest of other half of the orange
and the juice from the orange

in a small bowl mix
3 Tb cold water
3 Tb cornstarch
add this a bit at a time to thicken

after the broccolli is steamed, toss it in large bowl with a little toasted sesame oil

garnish with scallions and chopped cashews

[boost]

I HATE CASHEWS STAY OUT OF MY THREAD WITH THAT SHIT OR DIE IN A GREASE FIRE.

[flomo]

EAT THIS



game hen with leek and parmasean polenta and a porcini sauce
served with pinot noir

[boost]

wow that looks good. I cant wait to learn all this crazy stuff in school.

btw I love polenta, deepfried or not.

btw2 my grandma once cooked cornish hens for us for some holiday dinner. They were not bad, but I thought it was just like chicken, no real differnece in texture/flavor. My grandma is english though so her cooking isnt exactly exciting, but it normally is good.

p.s. love you grandma.

[mcatdog]

You might want to try them again, in my experience Cornish hens are much more delicious and tender than regular chicken.

[flomo]

i think game hens(cornish) are just baby chickens. i could be wrong

we do that same recipe above with chicken thighs sometimes, but that is not very balla

like mcatdog said try them again

[flomo]

wow that looks good. I cant wait to learn all this crazy stuff in school.

thanks


when do you start school?

[boost]

I think july 9th... jesus that date is closing fassssst.

its funny... I kinda just threw myself into this.. I dont really know what to expect, and beyond you guys only a handful of people know. The people I live with dont even know, heh.

[mrhappy333]

My Home brew setup. WINE

I'm making 13 gallons of Chennin Blanc (white)
6 gallons of Syrah (red)
6 gallons of Blush (red/white mix)

I get to bottle it all in 2 months!!

[boost]

OMFG I STILL CANT BELIEVE IM STARTING SKEWLZ..

I pretty excited.

[boost]

{moved by myself from boc thread}

dont know if Im muckin this thread up more, could just post these in the culinary pimpin thread, but I made this for myself last night as a celebration dinner or something. thought it was pretty ballin.





edit: made these before and I think I posted pictures, this time though I had the butcher cut me 2 inch thick pork chops with the bone in. Worked soooo much better for stuffing. I still need to work on the stuffing, Somethings just not right about it.

edit2: I made a post in the BOC thread about my first day at school, its pretty long and rambly (all my stuff is rambles eh?), but I figured Id mention it in here just in case anyones interested.
On saturday I made curry shrimp and scallops, this recipe I found in a cool all encompassing cook book Ive been reading through. It didnt call for scallops, but I like scallops, so I put them in. No pics though, I was too hungry.

[Harry]

I think its the sauces that make all your food look so good.

[flomo]

boost you do alot of rice do you have a favorite kind?
jasmine? basmati?

great looking chops

[boost]

harry, Im looking forward to learning to rely a lot less on heavy saucing, not that its wrong but its kinda cheating if that makes sense.

flomo, it certainly depends on what it is that Im making it for. However Im not running a restaurant, so I normally only have one kind of rice in stock. I was running out of the regular enriched rice I had, and I bought a 20lb bag of jasmine rice, so I guess that answers your question? I also really like wild rice though, it has that full flavor that other rices seem to lack at times. Certainly its the best for cold side dishes and soups imo.

[mcatdog]

Boost - Have you ever used Arborio rice? I used to like Jasmine the best but a few months ago I started using Arborio and now that's about all I use, it's so creamy and delicious.

Keep posting updates about culinary school so that those of us who are spending the summer teaching calculus to summer school students can live vicariously through you (not that I don't like my summer job).

Also I made a pizza a couple days ago. This isn't by any means the best-tasting thing I've made lately but it's the first time I've made my own pizza so I thought I'd post it here. The toppings I put on it are gouda cheese, roasted red peppers, jalapenos, tomatoes, red cabbage and a little bit of balsamic vinegar. It was OK but not up to the standards of any decent pizza place.

[Trikflow77]

i make SICK pizza from scratch, i spent anbout 6 months testing and trying things out to get it right. I made pizza all the time cooking in my dads restaurant when i was little, so i started with that recipe and ended up changing it a lot. It is tough to make at home because the oven doesnt get hot enough, but a home oven cranked all the way up with a good stone and it works ok. Basically you have to cook the crust first for a while then let it cool and do topping/sauce or it wont come out right from a home oven. I have lately been trying to perfectt a great deep dish recipe, but havent come up with anything up to my standards even though my friends think its the best pizza in the world (You cant get deep dish pizza in texas so they have nothing to compare it to.)

[flomo]

i make SICK pizza from scratch, i spent anbout 6 months testing and trying things out to get it right. I made pizza all the time cooking in my dads restaurant when i was little, so i started with that recipe and ended up changing it a lot. It is tough to make at home because the oven doesnt get hot enough, but a home oven cranked all the way up with a good stone and it works ok. Basically you have to cook the crust first for a while then let it cool and do topping/sauce or it wont come out right from a home oven. I have lately been trying to perfectt a great deep dish recipe, but havent come up with anything up to my standards even though my friends think its the best pizza in the world (You cant get deep dish pizza in texas so they have nothing to compare it to.)

full recipe please

[mrhappy333]

do you deliver?

[givememyleg]

do you deliver?

[Al Golagnic]

Summer = Pasta Salad

[boost]

trik, come kick it in chitown and Ill take you to all the ballin stuffed/deep dish pizza spots. It will be research for you entual pizza chain, so you can write it off as a business expense.

[UG]

boost -- do you have to write papers or do any type of homework at this cooking school, or is cooking all that you do? you haven't alluded to anything like that before, just curious.

[a500lbgorilla]

I HATE CASHEWS STAY OUT OF MY THREAD WITH THAT SHIT OR DIE IN A GREASE FIRE.

eating cashews right now.

ship the finer things in life!

[boost]

I HATE CASHEWS STAY OUT OF MY THREAD WITH THAT SHIT OR DIE IN A GREASE FIRE.

eating cashews right now.

ship the finer things in life!

NOT ONE GOD DAMN THING FINE ABOUT CASHEWS.

[boost]

boost -- do you have to write papers or do any type of homework at this cooking school, or is cooking all that you do? you haven't alluded to anything like that before, just curious.

yah but its just silly crap. I tested outta the remedial english and math that a lot of people are taking right now. All I have to do is take this silly computer applications class, and the teacher is cool as fuck. "have to use the bathroom? I honestly odnt want to know, just go use it for gods sake." "I dont want you talking on your phones in class, getting an important call? Take it to the hallway quietly." "if you come late, I do not want to know about traffic, your dryer braking, or whatever, just come in and sign in on the attendance sheet." So pretty much the class is gonna be a breeze, I was on here and 2+2 yesterday during the class. As for my core class, yes I have a paper due on day 9, so not this monday but the next. Its a 1-2 page essay on my biggest influence in deciding to go into the culinary field. Im pretty sure it wont get much harder than that. Homework pretty much consists of reading the text books, a few chapters on the history of professional cooking, some on knife skills, ect. Its a good amount of reading but enjoyable for me. Opional homework includes buying a 50lb bag of potatoes and practicing knife cuts on them. We also are given daily quizzes in my core class, they are 10 questions and so far all multiple choice. If you do the reading they are easy.

This is a huge reason that I am so happy with school so far. Its light on the bullshit gen ed classes, and heavy on the hands on learning. Oh and george, get your ass on aim sometime you loser.

[Al Golagnic]

Basically mac and cheese using penne, with some red bell peppers, celery, bacon. The cheese I melted in the cream was blue cheese; good, but a little strong to have in every single bite. Might do it again with something like gruyere or just plain old monterey jack.

[donkbee]

does anyone have a good recipe for stuffed peppers? I wanna put cheese in yellow peppers.

[Al Golagnic]

To all the ladies out there with a man to impress
It's easy to do just follow these steps
1. Cut a hole in the pepper
2. Put your cheese in that pepper
3. Make him eat the pepper

Seriously, if you just wanna go mainly cheese, use some green chilies and make chile relleno.
http://www.epicurious.com/recipes/re...iews/views/132

[boost]

does anyone have a good recipe for stuffed peppers? I wanna put cheese in yellow peppers.

homemade poppers are g00t.

[mrhappy333]

bump

[bode]

im hungry

[givememyleg]

im hungry

[UG]

yo boost I've seen a few smaller updates in random threads, how about a couple paragraphs on what you've been up to in school the last few weeks. what are you cooking, are you writing papers, are you banging any hotties, and how school's treating you in general is shit I'd like to hear about.

[boost]

things are good, Ill type something out at some point. Maybe Ill bring my camera to school on tuesday and post some pictures since I rarely get a chance to cook at home so I barely update this thread.

[flomo]

time to post another dinner party

cinco de mayo

dinner was in may of course, so it is a little late

starting cocktail
summer sangria



1st course
fish nachos
tuna tartar, lobster seviche, and fried haddock
served a dry pink sparkling wine





more courses to come

[mrhappy333]

did you make the sangria? post your recipe? Its such a great drink!

[Ash256]

EAT THIS



game hen with leek and parmasean polenta and a porcini sauce
served with pinot noir

Damn, that looks good.

[zook]

yay flomo's back and pimpin!

[flomo]

did you make the sangria? post your recipe? Its such a great drink!

the sangria was made by my brother-in-law, i don't know what recipe he used.

i love sangria, great summer time drink

2nd course
sweet potato pancake with pomegranite sauce
served with a margarita



3rd course
citrus salad supremo(not the real name)
NZ sauvignon blanc (Tohu <-- i think)

[flomo]

RIBS

......................chinese..................... .........................................dry rub............................................... .head country sauce

[flomo]

the rest of the cinko dinner

pulled pork quesadilla
served with Sol beer


chili rellenos
served with negra modella beer





verde chicken
served with dr loosen riesling


apple enchiladas
served with korbel brut

[givememyleg]

growing up as flomo's child would be amazing

[swiggidy]

is that you flo? it looks like me

[flomo]

is that you flo? it looks like me

what is the rectangular meat?

i think you are refferring to my brother in law mixing margs

[swiggidy]

ok, well he looks like me

It was steak, now I'm full

[boost]

hah, its been a while, I still need to take my camera to school and take pics.

On saturday I went to my grandmas with my nephews, sister and mom. I cooked some chick breast that I pounded out. I breaded it a la'francaise which is fancy speak for just dredging it in flour and patting hte excess off. Sauted it and made a sort of southern italian sauce, tomatoe based, deglazed with white wine and chick stock and 3 diff types of mushrooms are sauteed in butter and added. Served over linguine, its not bad for a chicken dish.

For starters I made some crostinis which is italian baguet sliced and toasted with stuff on top of it. I made a dill cream cheese for the spread, put some smoked salmon on for the boyd and garnished iwth a sprig of dill and a couple capers. Everyone was super impressed by this even though its so basic. (I find that I really enjoy this stuff flomo, I think I might try to steer my education towards garde manger.)

I also made a simple caprecci (sp?) salad, but I used cherry tomatoes because I like the nice sweet flavor they carry, it goes well with some decent balsamic.

[flomo]

boost
check this forum
http://forums.egullet.org/index.php?...&#entry1425162

[boost]

yah this girl that I go to school with was telling me about that forum. We had a school bbq where you could invite family and friends and she actually had two of them come. They were both fat, I found this amusing.

[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

[Lukie]

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