Posted On:5/26/2004 6:47am
So yeah, who likes cooking around here?
My attempts at cooking so far...
Steak with creamy mushroom sauce and garlic roasted potatoes
- Wasn't too bad, still need to learn how to figure out when a steak is done.
- Sauce could've been a little less creamy (read: thick).
Buttermilk biscuits with white sausage gravy
- Complete catastrophe. Burned the biscuits and for some reason the gravy was sweet, as in sugar sweet. WTF?
Anyway, tomorrow I plan on trying to make sloppy joes with potato salad.
And yeah, I made everything from scratch so far.
Any recipes for a beginning cook? Any funny stories about cooking?
is a Godd*mn Federale!
Posted On:5/26/2004 7:13am
Style: Clinchology: Judo & MT
I cook for myself and for the ladies. And because eating out is so damn expensive. And because "Supersize Me" made me think twice about eating anything processed ever again.
Rudy Reyes > Bear Grylls
Posted On:5/26/2004 7:29am
Style: BJJ, Jun Fan, Muay Thai
I make an excellent Salsa Pomidors Basilico, Orange Ginger Chicken, another kind of Oriental grilled chicken, and herb encrusted lamb.
All my marinades are from scratch, I also make a pretty good Caeser dressing.
Posted On:5/26/2004 7:35am
I have to learn how to make a good marinade from my mom. Actually, I have to learn how to cook all sorts of things from my mom. But yeah, nothing beats Korean BBQ. BWAHAHAHAHHAHA!
Posted On:5/26/2004 7:50am
I can cook for myself, like simple dishes that have the nutrition I desire, but fancier dishes I'm no good at.
I'm looking to be good at some chicken breast dinner filet type thing with mushrooms, and some "higher" class seafood ones to impress the gentlemen, I mean...ladies.
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Posted On:5/26/2004 8:01am
I taught myself how to cook in college. After making Taq polymerase, I knew that there wasn't anything I couldn't cookbook in the kitchen. The ladies loved it. Anyways I can make anything. Probably my family's favorite is for me to make gumbo. I like hot food so that's what I generally cook. If your trying marinades, experiment with different blends and spices.... try lemon juice, vinegar, olive oil, soy sauce, worceshester, teriaki. You can't go wrong with minced garlic and ginger. It depends on what kind of flavor you're going for. Sometimes I will pierce meat to marinade it, sometimes I will let it marinade over night in the fridge depending on what it is.
"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." -A. Lincoln
Vote your conscience.... Vote Libertarian!
Merry Christmas Bitch
Posted On:5/26/2004 8:28am
Style: Canadian Shidokan
A succulent seafood pasta in whie wine sauce
A melt in your mouth veal scallopini dish
A serious steak n shrimp bar-b-que.
Taking a break
Posted On:5/26/2004 9:22am
I do a good chicken curry and a very nice spicey egg and pork fried rice (see recipe below)
To serve 4.
1 Mattesons pork sausage
2 Pepperami sausages
1 Pimento sweet pepper
3 kenyan chillies (moderately hot) (2 green, 1 red)
Very Lazy Garlic
Very Lazy Ginger
Chinese 5 Spice
3 Bottles of Crocodile Rock White Wine (possibly a chablis?)
Boil the rice (lots of it) for about 8 minutes and then drain
While its drying out, beat the 4 eggs in a bowl. Heat up some butter in a frying pan then fry the eggs. The end result is scambled eggs. If you can't manage that, theres no hope for you.
Chop up the sausages finely, same with the Pimento pepper and chillies
Heat up some oil in a wok, then throw in the rice. Stir fry it for about 3 minutes then throw in all the other ingerdients.
Add generous amounts of ginger, garlic and 5 spice. Add soy sauce to taste.
Stir fry for another minute, then serve.
Eat food and drink wine.
Taking responsibility for my actions since 1989
Not remotely funny
Posted On:5/26/2004 9:34am
Very easy recipe for beginning cook - tuna steak + rosemary + garlic wedges.
Wedges - (2-3 potatoes per person) cut potatoes into wedges about 1cm at base, mix in a bowl with olive oil (about a tble spoon), rosemary, 1 garlic clove, salt + black pepper - cook in oven at about gas mk 6 for 45 mins.
Tuna: 1 steak/person - grill for about 3-5 mins each side, again small amount of olive oil + pepper (no salt, dries out fish).
Serve with some sour cream + a side salad (rocket or watercress are both good with this)
Funny story? Lack of cooking facilities led to use of lab's micro-wave generator turned down low as possible to heat pizza - pizza explodes, "student-proof" microwave generator catches fire a little bit and hasty cleaning throughout the night followed by puzzled expression next day needed.
Decafinated white belt.
Posted On:5/26/2004 9:49am
Everyone REALLY has to figure out how to not overcook everything. Everyone does it these days.
Especially seafood, ugh... if you cook tuna past rare you should just get another fish or eat it out of a damn can. Its better raw but just seared on the outside anyway.
As far as 'meat' goes, get a probe thermometer. Unless you're a ***** you shouldn't be cooking it past medium rare. Exceptions would be ground sausage and poultry... 150~ F is where I do it.
And for gods sake don't turn your pasta and vegetables into mush. Ugh, the 1950s ruined food in this country.
Katana, on 540 kicks: "Hang from a ceiling fan with both hands. Flail your feet out and ask people to walk into you as you hit their face."
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