Posted On:5/26/2004 10:08am
It's the general consensus in my family that I rock on the grill, even with steaks, which can be a bitch if you don't pay attention to how thick they are.
Depending on thickness:
3 -5 minutes on one side followed by turning over for-
3 -5 minutes for rare
5 - 8 minutes for medium
8 - 12 minutes for well done
I learned those guidlines and they provide consistent results. Tweak a little for your grill, etc.
On the stove, Chicken Vesuvio and Chicken Cacciatore are my best. I use pink and red wines respectively in those and make it a point to use good wine. Primarily because I am also drinking it as I am cooking.
Last edited by SlimJim; 5/26/2004 3:17pm at .
Posted On:5/26/2004 10:23am
I love to cook. I've been doing since I was a little kid. My wife is from Taiwan so American breakfast is usually up to me.
One our favorite things to do is to invite newly arrived Chinese folk over to the house for Thanksgiving dinner. They are typically students who don't really have anywhere to go over the holidays. I'll do the whole dinner: roasted turkey, mashed potatoes, green beans, deviled eggs, gravy from the drippings.... typically the only turkey they've ever had is dried out dorm crap. Watching them eat some good turkey is a delight.
Seventh: If you think TKD doesn’t work, your right, until you get the side of you face smashed with a roundhouse kick. -- ronin69
It's just that I carry weapons and have no moral compass anymore. -- JKDChick
At least until the Wing Chun clown car arrives. --JKDC
Posted On:5/26/2004 10:57am
Style: Brazilian Jiu-Jitsu
Small red ones. Leave the peels. Beat the cooked potatoes with sour cream instead of milk. Add a dump-truck of fresh garlic. I like to add green onions, and a bit of minced jalapeno too. Then put into an oven safe dish and bake it with some cheese on top. Hey-ll yeah.
Scoop out the gore from some tomatoes, and use that for the medium in which to boil some brown rice (prolly have to add some water).
Brown some lamb, your choice of seasoning (I like a greek ambiance including some mint) mix it with the cooked rice, transfer back to the tomatoes. Give the tomato shells a sound brushing with olive boil, then bake until the tomatoes are soft. Be sure to save the tops of the decapitated tomatoes to save as little hats.
Three layer omellette
Basically 3 seperate omelletes, but ya don't fold 'em in half. You stack them.
One layer tomato/spinach/basil/other compatible plant matter. Don't skimp on the spinach either, that stuff shrinks like hell when cooked.
One layer cheeses of your choice (feta rocks)
One layer meats (ham or whatever)
Cook them one at a time, but not totally well done. Stack them like a layer cake, bake until firm.
And if you've never had a good steak with blue cheese browned on top...you haven't lived.
Posted On:5/26/2004 11:12am
Style: Muay Thai
I can make okonomiyaki (Japanese style pancakes), lasagne, and different types of pasta. I'm not one for cooking. I CAN cook, but I choose not to. I'd rather go out and eat, because it's more convenient.
Posted On:5/26/2004 12:29pm
An old girl friend turned me on to omellettes with Philidelphia cream cheese... sounds gross but is really pretty awesome.
Posted On:5/26/2004 2:57pm
Originally posted by Nihilanthic
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.
Just make sure you get sashimi grade tuna. I went to one of those fancy chain restaurants and asked if the 'seared' tuna was sashimi grade and the server "wasn't sure". Nixed that option right away.
Posted On:5/26/2004 3:14pm
here's a good steak marinade i've been using for the barbie
half cup beer
half cup soy sauce
quarter cup maple syrup
1 tbs grated ginger
4 cloves of garlic diced
tabasco sauce (as desired)
1/4 tsp mustard powder
1/2 tsp sesame oil
poke holes in steak...leave about an hour or 2 to over night...
Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. That's relativity.
Posted On:5/26/2004 3:21pm
noodlepower, that sounds good, I'm going to use that one
"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 3:25pm
Style: Canadian Shidokan
Here is another:
Half a cup of beer ( drink the other half)
Half a cup of sake ( drink the other half)
Half a cub of rum ( drink the other half)
Half a cup of vodka ( drink the other half)
Half a bottle of gin ( drink the other half)
Did I mention beer ?
Ah hell, half a bottle ( hick up) of beeeerrr and *slured speeaccchh* drink the ober helf and ....
Posted On:5/26/2004 3:52pm
Style: Kyokushinkai / Kajukenbo
Basic Chinese (Cantonese) goo:
In a frying pan put in chopped
garlic, first for a minute
ginger, powder or fresh
equal parts soy and oyster sauce (go to Asian market) usually about two Tablespoons each and a little wine (they say to use Chinese, but dry sherry works fine)
then whatever you want, meat, tofu, vegetables, noodles...
the important thing is to get the oyster sauce - there are no oysters in it.
Oh, to thicken tilt the pan so the juices are on one side and mix in a little corn starch and then reurn to heat the liquid. No need to get fancy.
Depending on what you are cooking, vary the recipe. Like last night I got the complaining jerks, known as my children to peal lots of garlic and skipped the ginger and soy and added 3/4 cup tvp and a head of cauliflower. It was a winner.
Get a used Fanny Farmer and Joy of Cooking off the internet.
Last edited by patfromlogan; 5/26/2004 3:55pm at .
"Preparing mentally, the most important thing is, if you aren't doing it for the love of it, then don't do it." - Benny Urquidez
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