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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.
http://i197.photobucket.com/albums/a...aseatmadam.jpg
does anyone have a good recipe for stuffed peppers? I wanna put cheese in yellow peppers.
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
homemade poppers are g00t.Quote:
Originally Posted by courtiebee
bump
im hungry
Quote:
Originally Posted by bode
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.
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.
time to post another dinner party
cinco de mayo :D
dinner was in may of course, so it is a little late :roll:
starting cocktail
summer sangria
http://i65.photobucket.com/albums/h2...o/IMG_1359.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1365.jpg
1st course
fish nachos
tuna tartar, lobster seviche, and fried haddock
served a dry pink sparkling wine
http://i65.photobucket.com/albums/h2...o/IMG_1337.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1376.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1377.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1378.jpg
more courses to come :D
did you make the sangria? post your recipe? Its such a great drink!
Damn, that looks good.Quote:
Originally Posted by flomo
yay flomo's back and pimpin!
Quote:
Originally Posted by mrhappy333
the sangria was made by my brother-in-law, i don't know what recipe he used.
i love sangria, great summer time drink :D
2nd course
sweet potato pancake with pomegranite sauce
served with a margarita
http://i65.photobucket.com/albums/h2...206_0_ALB1.jpg
http://i65.photobucket.com/albums/h2...8206_0_BG1.jpg
3rd course
citrus salad supremo(not the real name)
NZ sauvignon blanc (Tohu <-- i think)
http://i65.photobucket.com/albums/h2...o/IMG_1402.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1406.jpg
RIBS :D :D :D
......................chinese..................... .........................................dry rub............................................... .head country sauce
http://i65.photobucket.com/albums/h2...d/IMG_4956.jpg
the rest of the cinko dinner
pulled pork quesadilla
served with Sol beer
http://i65.photobucket.com/albums/h2...o/IMG_1409.jpg
chili rellenos
served with negra modella beer
http://i65.photobucket.com/albums/h2...8206_0_BG1.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1414.jpg
http://i65.photobucket.com/albums/h2...o/IMG_1413.jpg
verde chicken
served with dr loosen riesling
http://i65.photobucket.com/albums/h2...8206_0_BG1.jpg
apple enchiladas
served with korbel brut
http://i65.photobucket.com/albums/h2...06_0_BG1-1.jpg
growing up as flomo's child would be amazing
is that you flo? it looks like me
http://img209.imageshack.us/img209/5...0customiw6.jpg
what is the rectangular meat?Quote:
Originally Posted by swiggidy
i think you are refferring to my brother in law mixing margs
ok, well he looks like me
It was steak, now I'm full
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.
boost
check this forum
http://forums.egullet.org/index.php?...&#entry1425162
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.
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
we be all up in yo stove'z, cookin' yo chickenzzz
did you like the past roni? i personally think it is gross just wondering.Quote:
Originally Posted by Lukie
he kinda does!Quote:
Originally Posted by swiggidy
this is the same crazy bitch you've been referring to lately right??Quote:
Originally Posted by Lukie
girlfreind?
oh noes...
http://img.photobucket.com/albums/v1...4rl/dindin.jpg
http://img.photobucket.com/albums/v106/eyec4rl/din2.jpg
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!
no, that was somebody else from before i met this girlQuote:
Originally Posted by gabe
i thought it was decent, it's not like the pasta from a good italian place though.Quote:
Originally Posted by Trikflow77
GMML that looks DELICIOUS
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.
also, how did this not get more love, goddamnQuote:
Originally Posted by Lukie
oh it was. im so full now but keep wanting more. just the right amount of spicy and zzzzomg shrimp is so good.Quote:
Originally Posted by Lukie
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.Quote:
Originally Posted by kingnat
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.
what is the full recipe?Quote:
Originally Posted by kingnat
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 :roll:
nobody wants to see that. :liar:Quote:
Originally Posted by Lukie
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.
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
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.
http://img102.imageshack.us/img102/8927/img0291gx0.jpg
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 :shock: :lol:
Braised Lamb Shanks with leek and cheese polenta
http://i65.photobucket.com/albums/h2...d/IMG_2378.jpg
http://i65.photobucket.com/albums/h2...d/IMG_2379.jpg
jamie oliver recipe for the lamb shanks
but will be trying this guys recipe soon
lamb shanks
damn, everything you make looks so good ...
homemade meatballs with a tomato cream sauce over fetuccini or linguini or something.
http://img.photobucket.com/albums/v1...is/food064.jpg
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
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?
Made one of my favorites tonight, brussels sprouts and bacon. Here they are cooking in the bacon fat:
http://img143.imageshack.us/img143/6...cookingta2.jpg
And here they are on the plate, with a Dogfish Head IBA since this is boost's thread and all:
http://img261.imageshack.us/img261/5...sdinnercr4.jpg
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.
What the fuck are avacados? Some of your liberal propaganda darkie?
could you teach me dance better than scott hastings?Quote:
Originally Posted by salsa4ever
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...Quote:
Originally Posted by flomo
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!
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
*bump*Quote:
Originally Posted by flomo
If I remove the tomato paste won't that dramatically change the flavor of the sauce?
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
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)
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)
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 :D
salad time
greek salad (family style)
http://i65.photobucket.com/albums/h2...d/IMG_2229.jpg
wedge salad
http://i65.photobucket.com/albums/h2...d/IMG_2481.jpg
http://i65.photobucket.com/albums/h2...d/IMG_2480.jpg
What the heck is in that wedge salad flomo? That looks amazing.
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 :shock: ) .. 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
http://i65.photobucket.com/albums/h2...d/IMG_1781.jpg
Good god that looks fucking good... I'm leaving in the middle of snow storm now to go buy some bleu cheese...
Wow that all looks sooo good, Im on my way!
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.
excellent boost :D
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
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.Quote:
Originally Posted by flomo
yah I gotta write a thank you letter, and try and get in there again.Quote:
Originally Posted by flomo
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
only seen beef wellington in pics and it looks fantastic
when you make it i'll be down :wink:
just shoot down 91
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
Lets hope it looks as good as the picture
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.Quote:
Originally Posted by 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.
no pics?????? what the hell is wrong with youQuote:
Originally Posted by will641
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 :D
QFTQuote:
Originally Posted by flomo
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.Quote:
Originally Posted by 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 :(
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]http://img185.imageshack.us/img185/1...0134hs1.th.jpg[/img]
Its steak, lemon pepper bbqed salmon, potatoes, steamed vegetables, and ceaser salad.
http://i.timeinc.net/recipes/i/recip...-1041889-l.jpg
Rosemary Chicken Salad sammiches
made about a weeks supply of this for meals on the grind
good to see some nice food picsQuote:
Originally Posted by thizzSantaCruz
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
you stole that pic from martha stewart :wink:Quote:
Originally Posted by Renton
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.
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.
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?Quote:
Originally Posted by meeloche
the pic?
I always get caught bluffing. :oops:
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
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?
I got some pics from baking and pastry class, Ill upload them tomorrow.
http://img.photobucket.com/albums/v1...l/P1010065.jpg
http://img.photobucket.com/albums/v1...l/P1010056.jpg
http://img.photobucket.com/albums/v1...l/P1010048.jpg
http://img.photobucket.com/albums/v1...l/P1010044.jpg
http://img.photobucket.com/albums/v1...l/P1010027.jpg
lol poop bread :-D
http://img.photobucket.com/albums/v1...l/P1010015.jpg
The Dining Room, my schools zagat rated fine dining rest.
http://img.photobucket.com/albums/v1...l/P1010004.jpg
http://img.photobucket.com/albums/v1...l/P1010005.jpg
Saki passionfruit sorbet
http://img.photobucket.com/albums/v1...edgoods017.jpg
mmmm apple pie!
http://img.photobucket.com/albums/v1...l/000_0096.jpg
BOOMSHAKALAKA!
http://img.photobucket.com/albums/v1...l/P1010081.jpg
I love me some carrot cake! probably my favorite sweet.
http://img.photobucket.com/albums/v1...edgoods004.jpg
And of course, the best for last..
http://img.photobucket.com/albums/v1...edgoods007.jpg
http://img.photobucket.com/albums/v1...s/boost3sr.gif
lol the banana parfait is awesome. If you dont mind box the carrot cake up for me and ill PM you my address. kthnx.
fantastic pics :D
about time :roll:
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?
awesome booooooooooooooooooooooooost
Boost you make me hungry.
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.Quote:
Originally Posted by jasons0147
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.
fyp.Quote:
Originally Posted by mcatdog
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.Quote:
Originally Posted by bode