Culinary corner

[Endrik]

So what kind of food, restaurants, cuisine etc. do you like.
If you cook yourself, do you have any certain ways and preferences or some special tricks.


Discuss

[fett]

Two words. Cast Iron. And old Revere Ware pots and pans. I have been cooking for myself since I was 19. And the old tried and true works great regardless of what you cook. As for what I eat, I do a lot of veggies and use a 50-50 mix of olive oil and canola. Oh. and the cheap meat. As for eating out, I'm too old and cheap to do that.:ROTF: But, if I did it would be real Tex-Mex.

[fett]

And Endrik. You have to get into the Barrio for real Mexican food.:ROTF: Taco Bell is not an option.

[fett]

And this is the best tip of all. It is impossible to cook a real meal for one. Just cook for 3 or 4 at the beginning and savor the leftovers.

[Endrik]

I like fish and seafood by far the most (shrimp is my favorite thing) followed by the veal/beef.
My favorite style is French Cuisine, no matter if it's traditional country cooking or Haute Cuisine or Nouvelle Cuisine. I like fancy gourmet restaurants but also love small places wich serve food wich is traditional in that specific location... that specially goes for Mediterranean or more exotic places. I dig different Asian food a lot too, specially Japanese.

Lately I've been trying to spend more time in the kitchen, I love trying to make something special.
I like to use only fresh components, no processed and cheap crap.
I think it's important to get the natural flavor of the dish so good components are a must and I try to avoid all kinds of sauces and shit wich are making the taste fuzzy.
I use a lot of wine, stock (and jus), herbs, olive oil, fruits, artichoke all kinds of vegetables (tomatoes, paprika, carrots, eggplant, zucchini, onions etc.) sometimes mushrooms (if there's shit loads of money lying around then truffles).
No grease, no mayo, no deep frying, no over cooking. I want the food to be delicate.
I don't want to have a lot of fat in the dish.
When making meat, all the added components (must have the right things) have to help to bring out the true taste of the meat and maybe add something extra, that's why stock and jus are so important.

[Endrik]

And Endrik. You have to get into the Barrio for real Mexican food.:ROTF: Taco Bell is not an option.

oh, Taco Bell sucks, the best Mexican places were some family owned diners

[fett]

Go back to my original post. It takes the right tools to build a meal.

[Endrik]

Go back to original post. It takes the right tools to build a meal.

yes, tools are important, you know many of the highest rated restaurants in the world still use really old gas stoves and ovens

[Cygnus X1]

I have found myself in the traditional role of backyard BBQ guy.
I use wood only. No friggin bricquets, and if anyone ever gets
lighter fluid, or match light charcoal near my grille, I will roast them!

I smoke spare ribs, beef back ribs, pork shoulders, and Boston butt for
pulled barbeque. Typical smoking times are 6 to 12 hours. I have yet to
tackle a brisket, but this grille is well capable.

Sirloin and lobster tails. Ribeye and garlic shrimp. Bacon wrapped stuffed
jalapeno's, with philly cream cheese. Drunken chicken (whole chicken on a
half full beer can), roasted vidalia onion (a grilled blooming onion), Red bell
peppers stuffed with chili and cheese. Skirt steak for fajitas.

My stock wood of choice is oak, with flavor woods such as pecan, walnut,
hickory, mesquite, and red tip. I start the fire with a flavor wood, then smoke with either hickory or oak, and use soaked flavor wood in a tin for smoking.

Two of the best restaruants I've ever eaten at are Ruth's Chris Steakhouse, and the
prime rib at Conesus Inn, at the Finger Lakes of New York. SW and I usually mix it up
with tex mex, Italian, or family restaurants. Lizard's Thicket is a favorite.

[fett]

And here's another thing that burns my hand and balls. Cast iron skillets and frying pans are one thing. But why use a pan or pot that is not cast iron that has a metal handle? I just don't it.:ROTF: Revere Ware has beefy Bakeliite or plastic handles. Yeah, the last thing I want to do is grab a metal handle after a few beers.:ROTF::ROTF::ROTF:

[Endrik]

the best smoked thing I've ever had is pink salmon... well actually half smoked... it's so delicious.

I've noticed when using juniper to make fire for smoking, it gives a very good taste to the meat.

[fett]

You are getting so SoCal.:ROTF:

[Cygnus X1]

the best smoked thing I've ever had is pink salmon... well actually half smoked... it's so delicious.

I've noticed when using juniper to make fire for smoking, it gives a very good taste to the meat.

I do the smoked pink salmon on an oak plank. It's good, and it's relatively quick to make. I wouldn't know a juniper if it fell on my head.

[fett]

Juniper=Gin:ROTF: Never ever get drunk on Gin. I will never drink Gin again. Back to cooking. Get a dome old-school Weber. I mean an old one that was made thick. I love mine.

[Cygnus X1]

And here's another thing that burns my hand and balls. Cast iron skillets and frying pans are one thing. But why use a pan or pot that is not cast iron that has a metal handle? I just don't it.:ROTF: Revere Ware has beefy Bakeliite or plastic handles. Yeah, the last thing I want to do is grab a metal handle after a few beers.:ROTF::ROTF::ROTF:

I'm the very proud owner of some outstanding cookware, that my mother used to use. I have a flat cast iron skillet that goes back to her father, who was a lumbercamp cook. (Think chuckwagon cook). The spoons and knives are Cutco, with bakelite handles, the pots are Revere, with bakelite (brown swirl) also. So, this stuff is at least 40 years old, and is as good as new.
The bakelite hasn't chipped, and is one of the best insulators known to man. And the pots are thick, no dents or dings. Stainless.
This stuff could easily go another generation or two.