Culinary corner

[Endrik]

WTF is a Salvia leaf? It sounds spendy to me:

it's a plant that usually grows on the leas, it looks like a flower, not spendy at all

[Endrik]

i bought a set of Rachel Ray knifes (Furi) for the wife. So i did my part, she can cook. isnt that part of having a wife to begin with?

men are better chefs

[Super_shredder]

Anything

italian, asian ( thai, chinese,jap), good french food,

[dd3keegs]

I've been making copy cat recipes of Olive Garden and Outback foods. I found a recipe of the Sausage and Potato Soup Olive Garden Serves, and Outbacks Kookaburra Wings. Not Bad.

[drockilles]

Good thread Endrik. Just made homemade French Onion Soup for the first time tonight, turned out great. I think the most crucial thing in cooking is not to overthink it. Don't fuck with your food too much and second guess yourself.
I also made some kickass Filet Mignon recenly. I, like Cygnus, was a total grill guy, and very skeptical about cooking it on the stove. But it turned out as good, if not better than any filet I've had in a restaurant. This works for any other good cut of steak too:
Let the steaks get to room temp
Season with pepper to taste (do not add salt yet, it will pull the moisture out)
Coat steaks with olive oil
Add a coat of olive oil to a pan on high heat
Sear steaks 2 minutes each side
Put a small amount of butter on top of the steak
Put steaks in oven 10 minutes
Done. Of course, if you like your steaks rare, you can just sear them and set them aside as they will keep "cooking" through natural heat when you take them off the stove. This dish got me laid proper.
My next thing is to go back to my good Italian heritage and learn how to make the homemade pasta and gravy (sauce). Nothing beats a good meat sauce with braciole.
Edit: oooh, my 300th post. I guess i should yell THIS IS PASTAAAA!!!

[fuel0707]

Indian food is my absolute favorite - both northern and southern varieties. I wish I could cook it but unless it's microwaveable, we go out to a few local restaurants for a great meal.

As for cooking on my own, it's either a microwave or simple grilling for me. My wife doesn't trust me in the kitchen...

[Cygnus X1]

I make beer in the kitchen.
Does that count?

[Endrik]

Good thread Endrik. Just made homemade French Onion Soup for the first time tonight, turned out great. I think the most crucial thing in cooking is not to overthink it. Don't fuck with your food too much and second guess yourself.
I also made some kickass Filet Mignon recenly. I, like Cygnus, was a total grill guy, and very skeptical about cooking it on the stove. But it turned out as good, if not better than any filet I've had in a restaurant. This works for any other good cut of steak too:
Let the steaks get to room temp
Season with pepper to taste (do not add salt yet, it will pull the moisture out)
Coat steaks with olive oil
Add a coat of olive oil to a pan on high heat
Sear steaks 2 minutes each side
Put a small amount of butter on top of the steak
Put steaks in oven 10 minutes
Done. Of course, if you like your steaks rare, you can just sear them and set them aside as they will keep "cooking" through natural heat when you take them off the stove. This dish got me laid proper.
My next thing is to go back to my good Italian heritage and learn how to make the homemade pasta and gravy (sauce). Nothing beats a good meat sauce with braciole.
Edit: oooh, my 300th post. I guess i should yell THIS IS PASTAAAA!!!

cool, I'm planning to make French Onion Soup too but I'm trying to get this roasted veal with vegetables and escargot butter done first, it's based on Alain Ducasse recipe.
Stove and oven is the way to go for me, I usually grill durning the summer and I like to make lamb kebab like it's done in Georgia or Armenia

[Endrik]

Indian food is my absolute favorite - both northern and southern varieties. I wish I could cook it but unless it's microwaveable, we go out to a few local restaurants for a great meal.

As for cooking on my own, it's either a microwave or simple grilling for me. My wife doesn't trust me in the kitchen...

I like contemporary Indian food a lot, very delicate and has a lot of exotic flavors.

I wouldn't trust myself in the kitchen years ago because I wasn't really interested in doing something... specially something ordinary and plain... and I could fuck everything up even with the microwave :ROTF: But I won cake making competition in school... twice.. when I was pretty young
But luckly I've always had a pretty strong sense of taste and step by step I got more involved in the kitchen. Now I try to avoid the microwave.

The dude who owns the most expensive restaurants in Estonia started cooking in his 20's. He went to a naval school and first thing he did was peeling potatoes. He became a waiter, but over the years he learned and learned about cooking durning his spare time, he took classes and courses and even studied in Lyon finally where some of the greatest Chefs were teaching. Now he is considered as the best chef in the Baltic countries. So it's never too late

[Endrik]

I make beer in the kitchen.
Does that count?

there's a lot more interesting things you can do,
a cider called Heil Hitler for instance.

you take a big glass jar and fill it with home made apple juice, then add a lot of sugar because sugar helps to ferment and produce alcohol.
then cover the jar with a rubber glove so no air gets in.
put the jar somewhere away and wait until it has fermented so much that there is a lot gas inside wich has filled the glove so the glove stands up, hence the name Heil Hitler, sounds stupid and funny huh?

[fuel0707]

The dude who owns the most expensive restaurants in Estonia started cooking in his 20's. He went to a naval school and first thing he did was peeling potatoes. He became a waiter, but over the years he learned and learned about cooking durning his spare time, he took classes and courses and even studied in Lyon finally where some of the greatest Chefs were teaching. Now he is considered as the best chef in the Baltic countries. So it's never too late

I worked a few summers while I was in school installing insulation in homes and commercial buildings. One of the more experienced guys at our company actually had a degree from Cordon Bleu. He said he got out of the restaurant business because the 80-90 hour work weeks were too much for him. For the chef in your country to come as far as he has in his career is a testament to his perseverance.

[Endrik]

oh yeah, being a top chef is fucking hard, you can't make any mistakes and you have to work real fast, I could never work at that speed and yes indeed the work hours are long. But some of the top head chefs rarely cook, they just teach the kitchen stuff, "invent" dishes, make menus, check if the food is made properly etc. they basically control everything.. but to get to that position you have to work your ass off

[fett]

The only thing that is stopping me from really refining my cooking skills to include exotic stuff is the cost of the ingredients. Cooking for 1 would cost a fortune. However, there is a cool international market, read Oriental, that has all kinds of weird goodies that I hit regularly. I'll have to try some of those goodies that I have never heard of.:ROTF: I don't hit the "Weird Goodies", although some are cute. I'm talking about the food.

[Cygnus X1]

The only thing that is stopping me from really refining my cooking skills to include exotic stuff is the cost of the ingredients. Cooking for 1 would cost a fortune. However, there is a cool international market, read Oriental, that has all kinds of weird goodies that I hit regularly. I'll have to try some of those goodies that I have never heard of.:ROTF: I don't hit the "Weird Goodies", although some are cute. I'm talking about the food.

I'm in the "Cheap Meat" club!
Grocery store going out of business, everything is 25% off.
Well, there were vacuum packed ribeyes that had no price...
so SW tracks down a manager and he say's "uh, 3 dollars a pack"...
Wow! that works out to 1.20/LB!
We bought all the packs, 25 steaks in all, and they are thick!

Even the beer was on sale. I was home bottling my latest batch,
but went ahead and got a 12 pack of Samuel Adams Boston Lager for 9.75,
and two six packs of Shiner Bock Hefewiesen for 10.50. Great stuff.

BTW, I tackled a beef brisquit last weekend, smoked it for 11 hours, baked it at 250 for another hour. Let it rest for an hour, then refrigerated it.
Man alive! It worked, and it's much better than the pork bbq's I usually make. Super tender, and tasty.

[Endrik]

does anyone watch cooking shows? some are very entertaining.

my fav. tv chefs are

Gordon Ramsay - in every friggin show he swears and makes all the people around him loose their self-esteem, it's fucking hilarious, he is a chef who is like an army general and a rebellious punk rocker

Keith Floyd - always uses alcohol in food and also drinks a lot of it too durning the cooking, in every show he is drunk