Topic: What's Cookin'? (Read 94974 times)

Miss Cat Ears · « **Reply #240 on:** August 31, 2009, 11:28:46 AM »

Quote from: Norondor on August 23, 2009, 05:31:28 AM

Quote from: yyler on August 22, 2009, 08:48:50 PM
If you chew gum while cutting onions, you won't cry. There are some other tricks I don't remember also.

wrong

there's really not much you can actually do besides cut them in the pool or freeze them (which will destroy the flavor and texture)

Live with it

I've talked to a lot of people who agree that wearing contacts keeps you from crying while cutting onions...

Norondor · « **Reply #241 on:** August 31, 2009, 01:02:21 PM »

that can actually help, as can wearing goggles. anything that keeps the sulph'rous gasses getting in your eye-balls. if you don't wear contacts you will simply have to look like a goober i guess.

Niku · « **Reply #242 on:** August 31, 2009, 01:38:32 PM »

more like make cooking the mad science it deserves to be

Brentai · « **Reply #243 on:** August 31, 2009, 01:39:16 PM »

Quote from: mce on August 31, 2009, 11:28:46 AM

I've talked to a lot of people who agree that wearing contacts keeps you from crying while cutting onions...

Oh, that'd do it, yeah.

Shinra · « **Reply #244 on:** September 06, 2009, 01:03:19 AM »

My first ever batch of homemade bacon came out 20 minutes before the end of international bacon day. I am pleased to say that it was...

Good hot, good cold, just plain fucking good. We made BLTs with it - the bacon, when cooked crispy, has a perfect texture, just a little crunchy, just a little crispy, but chewy in the center. The bacon's fatty, but I find that to be a positive - the flavor is incredible, a little on the salty side but the bacon has a rich, nutty flavor with a hint of sweetness which was bestowed on it in part by the applewood smoke and in part by the cinnamon that comprises a fair amount of the spice rub I used on the pork belly before I started the cure.

In terms of actual work, I spent about an hour and a half total making the bacon. and most of that was preparing the smoker, as I'd never used one before. I could probably cut this down to 20 minutes. Considering that the pork belly was a buck fifty a pound, and even cheap bacon is 2+ a pound, there's no reason that I shouldn't just always make my own goddamn bacon.

Seriously, I would recommend this to anyone who owns or is capable of making or buying a smoker.

Doom · « **Reply #245 on:** September 06, 2009, 01:20:23 PM »

Stuffed peppers in the oven. I'll report the details if they come out tasty.

Doom · « **Reply #246 on:** September 06, 2009, 01:56:31 PM »

Hmmm.

Boiled the green peppers for a few minutes, until they gave off that "cooked vegetable" sheen.

I diced two mushrooms, 1/3 a carrot and 1/6th a zucchini for each pepper.

Cooked up some chicken breast in light extra virgin olive oil with two diced garlic cloves and some red pepper flakes, shredded that.

Added in some recently cooked rice and some recently hydrated/cooked dried black eyed peas.

Put it all in, drizzled the oil/garlic leavings from the chicken pan on top, and put it in for 450 degrees and twenty minutes.

It's tasty, but I feel it could be done better. I used materials I like and some of which I needed to cook or toss. It seems a bit dry. What sort of sauce or mix would go good in this combination of ingredients?

Doom · « **Reply #247 on:** September 06, 2009, 02:14:39 PM »

WAIT A SECOND.. I USED TOO MUCH RICE AND FORGOT THE BLACK EYED PEAS.

T.. THIS IS A FOOD FAILURE.

<Joxam> You should actually use the olive oil to brown the chicken with salt, pepper, onion, garlic and a little oregano.
<Joxam> and then when the chicken is browned up, you should add the rice and water with oregano, garlic and more onions.
<Joxam> and boil it down.

... !

This gives me a crazy idea! I spoon out the stuffing in the current peppers into an oiled pan, refry them, add water, boil them down with the peas and extra chicken and some new spices and a bit of saucing...

I CAN STILL SAVE IT!

Doom · « **Reply #248 on:** September 06, 2009, 02:25:53 PM »

OH NO I DON'T KNOW WHAT SAUCE TO USE IN THE REFRYING

HHHHHHHAAAAAAAAAAAAAAAAAAAAAALLLLLLLLPPPPPPPPPPPPPPP!

http://www.youtube.com/watch?v=Wz-mJed_bP0&feature=related

Thi.. this is delicious! FOOD SUCCESS!

R^2 · « **Reply #249 on:** September 08, 2009, 11:23:39 AM »

Kikkoman is always there to shoyu how it's done.

Envy · « **Reply #250 on:** September 10, 2009, 12:42:36 AM »

Manwhich sauce and cheeseburger hamburger helper on wheat.

Büge · « **Reply #251 on:** September 10, 2009, 05:48:55 AM »

Quote from: Beta Ray Büge on March 09, 2009, 07:07:27 AM

So uh. How did that turn out? You know... in the end.

Envy · « **Reply #252 on:** September 10, 2009, 01:40:50 PM »

Well I had no bad results on my end.

Envy · « **Reply #253 on:** September 10, 2009, 05:05:03 PM »

Food Experiment #2
Sausage, Creamcheese and croissant rolls. Baked em up and they turned out fantastic.

Mongrel · « **Reply #254 on:** September 10, 2009, 05:36:19 PM »

I'm guessing Envy's arteries could hold up a skyscraper.

Misha · « **Reply #255 on:** September 10, 2009, 05:38:46 PM »

just ate delicious omelette inside a tortilla with beans and onions and corn and garlic and cheese and avocado and vinegar made by my room-mate, who loves to cook.

Shinra · « **Reply #256 on:** September 11, 2009, 10:02:00 AM »

This is the photo I am printing on my fiance's birthday cake today.

Norondor · « **Reply #257 on:** September 11, 2009, 10:31:41 AM »

she is the luckiest lady

Shinra · « **Reply #258 on:** September 12, 2009, 12:54:27 AM »

That's whipped topping, btw, buttercream can eat my balls.

Büge · « **Reply #259 on:** September 12, 2009, 05:54:19 AM »

Whoa

Did you ice it all yourself?

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Author Topic: What's Cookin'? (Read 94974 times)