culinary pimpin

[flomo]

steaks can be done just like these pork chops
just cook a bit less time for a nice med RARE
http://www.flopturnriver.com/phpBB2/...t=pork%20chops

steak pics to come soon

[will641]

boost that is the best cake i have ever seen (the banana one). you should start making cakes with a on it and sell them outside prisons on visiting day.

[boost]

boost that is the best cake i have ever seen (the banana one). you should start making cakes with a on it and sell them outside prisons on visiting day.

hah, so these two stupid loud bitches in my class that think they are important, they are like wanna be punk girls. They are those really annoying people who just force their personality so hard its gross. Anyways they were obssessed with skulls and cross bones, probably listened to avril lavene, they made this cake like my "boomshakalaka" one that simply read R.I.P. They didnt want to bring it home, but this guy scott decided to bring it ot his freind. His friend was diagnosed with HIV almost a decade ago, and just recently found out that he has a few months to live due to a rapidly spreading cancer. How funny/fucked up is that?

[will641]

boost that is the best cake i have ever seen (the banana one). you should start making cakes with a on it and sell them outside prisons on visiting day.

hah, so these two stupid loud bitches in my class that think they are important, they are like wanna be punk girls. They are those really annoying people who just force their personality so hard its gross. Anyways they were obssessed with skulls and cross bones, probably listened to avril lavene, they made this cake like my "boomshakalaka" one that simply read R.I.P. They didnt want to bring it home, but this guy scott decided to bring it ot his freind. His friend was diagnosed with HIV almost a decade ago, and just recently found out that he has a few months to live due to a rapidly spreading cancer. How funny/fucked up is that?

wow, i cant believe im kind of loling at that. that scott guy has no shame, thats for sure.

[chardrian]

I dunno if it counts, but I am making meatloaf and potatoes au'gratin right now.

[flomo]

Strip steaks with blue cheese pasta

[will641]

are you a chef too flomo? cause every meal you post is very neat and layed out like i would expect at a nice restaurant.

[shazbox]

I tried to be ballin' culinary wise about 30 mintues ago.

I broiled some steaks.

They caught on fire.

Brag: They were delicious.

Beat: My house is filled with smoke.

[flomo]

are you a chef too flomo? cause every meal you post is very neat and layed out like i would expect at a nice restaurant.

no
i worked in a few restaurants, mostly while in school
a mexican place, a coffee shop and a sports bar
nothing fancy

steak is great even when on fire

[will641]

boost, what do you think of eating foods room temp like how the italians do it, from what ive heard. i guess the theory behind it is that it really lets the flavors...evolve, for lack of a better word. have you experimented with this at all? i guess it pertains more to vegetables, but im not sure...thoughts?

[Warpe]

mmmmm...Mmmmay...

[zook]

mmmmm...Mmmmay...

Foraged some of these guys when I was up in WA a couple of weekends ago. They were everywhere. My friend sauteed them up with asparagus and morels, finished it off with truffle oil... OMFG.

[boost]

boost, what do you think of eating foods room temp like how the italians do it, from what ive heard. i guess the theory behind it is that it really lets the flavors...evolve, for lack of a better word. have you experimented with this at all? i guess it pertains more to vegetables, but im not sure...thoughts?

well, room temp as opposed to ice cold. Like ice cream has crazy amounts of the flavoring agent and sugar because your taste buds are retarded by the cold. So for example good beer is best served room temp, same with cheeses.

Do a test yourself. Put a hersheys bar in the freezer, put one in the fridge, one at room temp, and heat one breifly in the micro wave (maybe 15 seconds or so?) taste each and see which one gives you more flavor.

[flomo]

mmmmm...Mmmmay...

you got that right!

been throwing them in my shrimp "scampi"


love morels also

[bode]

what are those things called again? spinnerhead somethings?

[Warpe]

'fiddleheads'

I had 'em sauteed w/onions and garlic as a side.

[bigspenda73]

what common restaurant do you culinary pimps like to frequent?

Like a place like Chilis or Applebees, how bad is the food at these places? I go to spots like this all the time, and of course I cannot tell too huge a difference between their $18 steak and the $80 steaks I've had in Vegas. Would you guys ever be caught dead in a "chain" like these?

[flomo]

i love greasy spoons.



for chains
i'm a sucker for olive gardens alfredo dishes and their italian marg

margaritas restauarant makes a good marg too

[will641]

what common restaurant do you culinary pimps like to frequent?

Like a place like Chilis or Applebees, how bad is the food at these places? I go to spots like this all the time, and of course I cannot tell too huge a difference between their $18 steak and the $80 steaks I've had in Vegas. Would you guys ever be caught dead in a "chain" like these?

im not a culinary pimp, but i know good food. i hate chili's and loathe applebees. every time i go to chili's i specifically ask for the boned chicken wings (boneless really suck imo), and without fail they bring out boneless every time, but i dont feel like waiting another 15 minutes to send it back. that and i just dont really like the food, especially for the price. the non texans wouldnt know about whataburger, but i think they make a better burger and fries for the price.

[flomo]

maybe you should rephrase your request for the wings
"boned" can be a bit confusing

[will641]

i say very specifically, i dont want boneless, i want regular wings. maybe they should hire competent waitress' and/or literate cooks.

[bigspenda73]

what common restaurant do you culinary pimps like to frequent?

Like a place like Chilis or Applebees, how bad is the food at these places? I go to spots like this all the time, and of course I cannot tell too huge a difference between their $18 steak and the $80 steaks I've had in Vegas. Would you guys ever be caught dead in a "chain" like these?

im not a culinary pimp, but i know good food. i hate chili's and loathe applebees. every time i go to chili's i specifically ask for the boned chicken wings (boneless really suck imo), and without fail they bring out boneless every time, but i dont feel like waiting another 15 minutes to send it back. that and i just dont really like the food, especially for the price. the non texans wouldnt know about whataburger, but i think they make a better burger and fries for the price.

I go to whataburger once a week at least

[will641]

what common restaurant do you culinary pimps like to frequent?

Like a place like Chilis or Applebees, how bad is the food at these places? I go to spots like this all the time, and of course I cannot tell too huge a difference between their $18 steak and the $80 steaks I've had in Vegas. Would you guys ever be caught dead in a "chain" like these?

im not a culinary pimp, but i know good food. i hate chili's and loathe applebees. every time i go to chili's i specifically ask for the boned chicken wings (boneless really suck imo), and without fail they bring out boneless every time, but i dont feel like waiting another 15 minutes to send it back. that and i just dont really like the food, especially for the price. the non texans wouldnt know about whataburger, but i think they make a better burger and fries for the price.

I go to whataburger once a week at least

exactly! its awesome. they actually cook it to order an dont have it sitting under a heat lamp for 3 hours. and they are big.

[flomo]

always wanted to go to inandout burger
now i have to add whataburger to my list

[SaulPaul]

all those pics look awesome; i have to say ur original pics nvm how they tasted did look a bit vomitey

they actually really fuckign awesome!

is that really pics of the school u go to?

[flomo]

TACO JOHN"S

[bode]

5 guys burgers & fries > in-and-out burger. i do love in and out though.

[will641]

TACO JOHN"S

holy shit, you know about TJ's? like the same TJ's whose slogan is "There's a whole lot of mexican goin' on! Goin' on at Taco John's!"? and also the same one that calls it west-mex?

[flomo]

lived in colorado for 10 years
they originated in wyoming

[will641]

lived in colorado for 10 years
they originated in wyoming

haha thats awesome. it was pretty much the only "mexican place" where i grew up. fortunately my dad lived in texas so i got some exposure to real mexican food. i love how they tell their whole story on the drink cups.

[boost]

most chains suck balls, esp chillies/applebees/outback ect. I have to eat at these places sometimes because my grandma lives out in the middle of nowhere and seems to like them. Im not saying that Im always dissatisfied with my meal, but it just feels mass produced.

I eat at corner bakery or panera bread on occasion if Im at a mall, but I try to support the small guys. Im possibly going to be a small guy at some point and Id appreciate if people supported me. Also I can have the same sandwich here in chicago as I can have in new york or l.a. if I go to corner bakery. Ill never find an out of the way corner bakery in a new city and be happily surprised by how amazing their soup and sandwiches are. However thats what I love about food, so if you take that away I think life would suck.

[Warpe]

Was at a buddy's cabin this weekend and rustled this up. Simple and awesome:

Feeds 3-6.

6 long Italian/French bread rolls
6 hot Italian sausages
3 bell peppers (mixed colors)
1 onion
Gold Tequila

Chop up peppers into 1/2" wide slices and chop onion coarsely.
Sautee in frying pan with butter or oil and Gold Tequila (add Tequila a couple of times). Cook until onions are clear.

Barbecue the sausages on medium-high, indirect heat. They have a lot of fat in them so you can start a nice fire if you cook them directly over the flame. I just heat up the barbecue using both burners (on a two burner grill, obv) then turn off the burner on the side I put the sausages on.

Combine like an ultra-deluxe hotdog. No condiments required.

Crack a beer or open some red wine and enjoy!

[flomo]

warpe sir
you are the man

[Warpe]

[givememyleg]

lobster, shrimp, and asparagus alfredo penne pasta with garlic lobster pizza...




...and ballin' plastic silverware. mmmmmm.

[Deanglow]

holy shit that looks good gmml

[givememyleg]

holy shit that looks good gmml

twas! still lots of leftovers if anyone wants to come over

[givememyleg]

flomo or boooooost - i'm lookin' to grill up some chicken breasts tn or tm. do either or you guys have any good recipes/ideas? i've looked up a few but if you guys can recommend something that's be ballin'. it's getting boring eating them with rice and corn and a splash of lemon.

[zook]

flomo or boooooost - i'm lookin' to grill up some chicken breasts tn or tm. do either or you guys have any good recipes/ideas? i've looked up a few but if you guys can recommend something that's be ballin'. it's getting boring eating them with rice and corn and a splash of lemon.

From the NYTimes and soooo good:

Jerk Chicken

Time: About 1 1/2 hours, plus at least 12 hours’ marinating

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar

Freshly squeezed juice of 2 limes.

1. At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.

2. Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.

3. Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Variations: If you have no grill, chicken can be baked in oven at 375 degrees for about 45 minutes; the smokiness will be lost but seasoning will be intact. Jerk rub can be used on a boneless leg of lamb or pork roast, to be cooked on a medium-hot grill or in oven.

Yield: 8 servings.

Notes:
- Both scotch bonnets and habaneros are super hot. Go with jalapenos if you're nervous.
- No need to marinate for 12-36 hours. Just do it as long as you can, a couple hours at least.
- No need to grill over indirect heat if it's too much of a hassle. Just grill it like you normally do.

[will641]

i just made this reallllly good fish stew last night. ill just list some ingredients so you'll get the idea, and anyone can p.m. me for the exact recipe, or just ask and ill put it in this thread. i just dont want to go through the trouble if no one is interested.

-snapper fish
-shrimp
-leek
-onion
-carrot, celery, fennel
-rosemary, thyme, red pepper flake, fennel seed
-big can of tomatoes
-fish stock

[Warpe]

flomo or boooooost - i'm lookin' to grill up some chicken breasts tn or tm. do either or you guys have any good recipes/ideas? i've looked up a few but if you guys can recommend something that's be ballin'. it's getting boring eating them with rice and corn and a splash of lemon.

Louisiana Chicken: With skin on, sprinkle with seasoning salt, coat in Franks' Hot Sauce, Louisiana Hot Sauce or whatever and grill or roast normally. Indirect heat works best on the grill. Works for a whole chicken as well.

Rosemary Potato Wedges: Cut potatoes into wedges, coat with a little olive oil in a bowl and then mix with a liberal amount of rosemary. Bake on a cookie sheet at about 375 until browned.

Parmesan Green Beans: Steam or microwave with a little water to taste (I like mine crunchy). Sprinkle with lemon juice and parmesan cheese (fresh is best).

[lolzzz_321]

ballin plastic forks gmml

[flomo]

ballin plastic cups
to go with the forks

[will641]

good recipe for some quick pasta:

1 lb any pasta
2 large tomatoes, stemmed and diced
4 oz. chevre cheese
2 cloves garlic
24 basil leaves chopped
s & p to taste

just toss everything in a bowl, crumble the cheese over it, drain the pasta, add to bowl. bam.

[flomo]

good recipe for some quick pasta:

1 lb any pasta
2 large tomatoes, stemmed and diced
4 oz. chevre cheese
2 cloves garlic
24 basil leaves chopped
s & p to taste

just toss everything in a bowl, crumble the cheese over it, drain the pasta, add to bowl. bam.

sounds great

extra virgins olive oil?

[will641]

good recipe for some quick pasta:

1 lb any pasta
2 large tomatoes, stemmed and diced
4 oz. chevre cheese
2 cloves garlic
24 basil leaves chopped
s & p to taste

just toss everything in a bowl, crumble the cheese over it, drain the pasta, add to bowl. bam.

sounds great

extra virgins olive oil?

lol oh yeah. 1/4 cup.

[mrhappy333]

I got this dish at a Restaurant in Hartford,CT. A little hole in the wall place you would never expect.
The food here is really good. Spicy. and Peruvian.
www.piolinrestaurant.com

the dish is called :
Bisteck a lo pobre $12




Steak, Fried eggs, rice, french fries, salad, and fried plantains.
also a Super spicy green sauce

[a500lbgorilla]

jesus i want to eat that right now

[boost]

gonna charge my camera now, and start bringing to to work this week..

I wish I had pictures of all the stuff Ive cooked for staff meal..

One of my earleir ones (two people are assigned to it each day, everyone does one staff meal a week) I did fried chicken, watermelon and candied sweet potatoes. It was pretty awesome and the kitchen ate all of the chicken before the front of hte house staff showed up (~10 people ate 20lbs of chicken.)

[pantherhound]

did u know the word culinary is actually supposed to be pronounced "kewlinary"? Noone says it like that, but it's true.

[lolzzz_321]

either way is fine

[Warpe]

I did fried chicken, watermelon...

[dick_pump]

[givememyleg]

imo there's few to no things better than kebabs, as cobere just said "meat on a stick is good the world around."

[bode]

imo there's few to no things better than kebabs, as cobere just said "meat on a stick is good the world around."

i make kebabs like twice a week when its warm out. i've found that doing each item on its own skewer helps everything cook more evenly.

[givememyleg]

imo there's few to no things better than kebabs, as cobere just said "meat on a stick is good the world around."

i make kebabs like twice a week when its warm out. i've found that doing each item on its own skewer helps everything cook more evenly.

interesting, i just toss em randomly on each skewer so we can just grab and eat

[mrhappy333]

Yummy, look so tasty.

[bode]

imo there's few to no things better than kebabs, as cobere just said "meat on a stick is good the world around."

i make kebabs like twice a week when its warm out. i've found that doing each item on its own skewer helps everything cook more evenly.

interesting, i just toss em randomly on each skewer so we can just grab and eat

thats what i used to do, but the mushrooms would cook faster than the onions which would cook faster than the zucchini, chicken, etc... its easier to get everything done properly, especially if you're cooking shrimp which cook faster than everything else you had on there.

[AFchung]

good foods. i like how this forum has a thread for hot women and a thread for hot foods hahah

[zook]

agree with bode-ist. gmml you're a kebabnoob.

[givememyleg]

both of you go to heck

[kingnat]

cooks better, tastes better.. blah blah blah...

all mixed up looks ballin' LIVE GMML!

[flomo]

nice gmml!

suggestions
put the shrimp on their own skewer
marinade and season everything
veggies and meat can be cut to cook on the same skewre

[flomo]

and start with raw shrimp

do it again with more pics

[boost]

need to post updates!...

maybe sunday?

[bigspenda73]

someone tell me the best way to prepare/cook chicken when all I have is an oven.

All i did was sprinkle some garlic salt and pepper on the breasts and stuck them in at 350 degrees. Is there a better way to do this? I read covering it with tin foil could keep them from drying out, any truth to this?

[Lukie]

someone tell me the best way to prepare/cook chicken when all I have is an oven.

All i did was sprinkle some garlic salt and pepper on the breasts and stuck them in at 350 degrees. Is there a better way to do this? I read covering it with tin foil could keep them from drying out, any truth to this?

here's what i've been doing lately once in a while..

drizzle with olive oil, little salt, pepper, parsley, garlic powder

then slice a tomatoe and put on top of the chicken breasts. cook at 350 for 40 or so minutes, or whatever you do to cook chicken, and serve with a little parmasean cheese.

[bigspenda73]

grrrrr forgot olive oil, and it was staring me directly in the face

[mcatdog]

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

[bigspenda73]

you would know about beating meat....

sowwy had to go there

really I didn't, but I did

[givememyleg]

well he is meatdog afterall

[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?