Where my fellow cooks at???

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obhave
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Re: Where my fellow cooks at???

Post by obhave »

ExPatriatePen wrote:
are you an Irish Lass?
well an American with a Irish mom. Anything special that I know how to cook is from her Irish roots.
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Re: Where my fellow cooks at???

Post by count2infinity »

irish roots? like potatoes?
obhave
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Re: Where my fellow cooks at???

Post by obhave »

count2infinity wrote:irish roots? like potatoes?
That would work too since all my meals have potatoes involved :lol:
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Re: Where my fellow cooks at???

Post by ExPatriatePen »

obhave wrote:
count2infinity wrote:irish roots? like potatoes?
That would work too since all my meals have potatoes involved :lol:
I love Irish women...

I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.

You can only eat so much Soda Bread and Shepherds pie. :) On the other hand, there's not a woman sexier, or more fun, than an Irish lass. :)
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Re: Where my fellow cooks at???

Post by columbia »

ExPatriatePen wrote:
obhave wrote:
count2infinity wrote:irish roots? like potatoes?
That would work too since all my meals have potatoes involved :lol:
I love Irish women...

I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.

You can only eat so much Soda Bread and Shepherds pie. :) On the other hand, there's not a woman sexier, or more fun, than an Irish lass. :)
http://tinyurl.com/yf6nm4h" onclick="window.open(this.href);return false; :pop:
obhave
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Re: Where my fellow cooks at???

Post by obhave »

ExPatriatePen wrote:
obhave wrote:
count2infinity wrote:irish roots? like potatoes?
That would work too since all my meals have potatoes involved :lol:
I love Irish women...

I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.

You can only eat so much Soda Bread and Shepherds pie. :) On the other hand, there's not a woman sexier, or more fun, than an Irish lass. :)

That is a lie, you can never have too much soda bread.
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Re: Where my fellow cooks at???

Post by ExPatriatePen »

columbia wrote:
ExPatriatePen wrote:
obhave wrote:
That would work too since all my meals have potatoes involved :lol:
I love Irish women...

I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.

You can only eat so much Soda Bread and Shepherds pie. :) On the other hand, there's not a woman sexier, or more fun, than an Irish lass. :)
http://tinyurl.com/yf6nm4h" onclick="window.open(this.href);return false; :pop:
No thanks... the last three homes I've bought have Irish women as owners... I'm not looking to buy my fourth house for an Irish lass, no matter how wonderful she is... :) :pop:
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Re: Where my fellow cooks at???

Post by columbia »

Maybe you should vacation in Scotland, instead. :pop:
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Re: Where my fellow cooks at???

Post by obhave »

columbia wrote:Maybe you should vacation in Scotland, instead. :pop:
Their food is worse and the people less awesome. But I'm only slightly biased :wink:
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Re: Where my fellow cooks at???

Post by columbia »

obhave wrote:
columbia wrote:Maybe you should vacation in Scotland, instead. :pop:
Their food is worse and the people less awesome. But I'm only slightly biased :wink:
I'm just trying to prevent EPP from another messy divorce, remember. :slug:
Last edited by columbia on Sun May 08, 2011 9:18 pm, edited 1 time in total.
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Re: Where my fellow cooks at???

Post by ExPatriatePen »

obhave wrote:
columbia wrote:Maybe you should vacation in Scotland, instead. :pop:
Their food is worse and the people less awesome. But I'm only slightly biased :wink:
Well to be fair.. the last one was half Irish and half Scottish... (Campbell County)... I'd rather the Irish as I've found the Scottish to be quite Vindictive.
obhave
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Re: Where my fellow cooks at???

Post by obhave »

columbia wrote:
obhave wrote:
columbia wrote:Maybe you should vacation in Scotland, instead. :pop:
Their food is worse and the people less awesome. But I'm only slightly biased :wink:
I'm just trying to keep EPP single, remember. :slug:
In that case, EPP you should travel to Scotland and England more often.
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Re: Where my fellow cooks at???

Post by columbia »

obhave wrote: In that case, EPP you should travel to Scotland and England more often.
I'm a sucker for a Scottish accent and might be going there next summer on a fact finding tour. :pop:
Last edited by columbia on Sun May 08, 2011 9:21 pm, edited 1 time in total.
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Re: Where my fellow cooks at???

Post by ExPatriatePen »

columbia wrote:
obhave wrote:
columbia wrote:Maybe you should vacation in Scotland, instead. :pop:
Their food is worse and the people less awesome. But I'm only slightly biased :wink:
I'm just trying to prevent EPP from another messy divorce, remember. :slug:
Don't you worry... I'm VERY single... dear god... if you can't learn from two divorces and a failed seven year civil union, can you ever ever learn?
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Re: Where my fellow cooks at???

Post by bhaw »

ExPatriatePen wrote:Don't you worry... I'm VERY single... dear god... if you can't learn from two divorces and a failed seven year civil union, can you ever ever learn?
answer to be determined at a later date :lol:
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Re: Where my fellow cooks at???

Post by tifosi77 »

columbia wrote:
count2infinity wrote:i don't get the hype about filet mignon. give me a flank steak or flat iron steak any day over filet mignon. also, ribeye is by far the best cut of meat there is IMO.
It's all about the extra fat; the ribeye is the king of steaks for me.
It's not just extra fat, altho that certainly doesn't hurt. :)

The tenderloin (on any animal) really doesn't do much of anything. As a result the muscle isn't worked much during the animal's life, meaning it doesn't receive much oxygenated blood. The muscles that do all the work (ribs, chest, back, tail, cheek, etc) are the ones that get the bulk of that oxygen-rich blood flow, and therefore develop the most pleasing flavor when cooked. Unfortunately, in most cases that also means the muscle fibers are tough and stringy and require specific types of cooking (long time, low temp) and/or a specific type of cutting once cooked (across grain) to stand any hope of being chewable.

However, except in the case of the rib it also means that such cuts are also redonkulously inexpensive. And that's a good thing.
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Re: Where my fellow cooks at???

Post by columbia »

I still like the fat. :slug:
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Re: Where my fellow cooks at???

Post by tifosi77 »

8-)
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Re: Where my fellow cooks at???

Post by mac5155 »

Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
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Re: Where my fellow cooks at???

Post by shafnutz05 »

ExPatriatePen wrote:
obhave wrote:
count2infinity wrote:irish roots? like potatoes?
That would work too since all my meals have potatoes involved :lol:
I love Irish women...

I have such a soft spot for them... but they aren't cooks by any stretch of the imagination.

You can only eat so much Soda Bread and Shepherds pie. :) On the other hand, there's not a woman sexier, or more fun, than an Irish lass. :)
AWKWARRRDDDD

Image
obhave
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Re: Where my fellow cooks at???

Post by obhave »

mac5155 wrote:Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
Grill london broil!?

All this talk of steak makes me want to go home and cook up some good steaks on the grill. Yummy.
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Re: Where my fellow cooks at???

Post by columbia »

2011 James Beard Book, Broadcast & Journalism Awards Announced:
http://www.huffingtonpost.com/2011/05/0 ... 58997.html" onclick="window.open(this.href);return false;
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Re: Where my fellow cooks at???

Post by Chefpatrick871 »

obhave wrote:
mac5155 wrote:Yeah we grilled some steaks yesterday. 2 sizzler sirloins (thin sirloins), 3 ribeye and a London broil which was 12 inches long by 8 inches wide and 1.5 inches thick. I didn't think the London broil should have been grilled but my aunt insisted.
Grill london broil!?

All this talk of steak makes me want to go home and cook up some good steaks on the grill. Yummy.

Yeah I think I might pull a steak out of the freezer. Made a tenderloin roast au poive style last night, killer.
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Re: Where my fellow cooks at???

Post by mac5155 »

Is London broil meant to be grilled? I dunno. I am a sirloin or ribeye (if I'm feeling rich) kinda guy. Tbone or NY strip if it's our anniversary :pop:
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Re: Where my fellow cooks at???

Post by tifosi77 »

columbia wrote:2011 James Beard Book, Broadcast & Journalism Awards Announced:
http://www.huffingtonpost.com/2011/05/0 ... 58997.html" onclick="window.open(this.href);return false;
I'm squarely in the Bourdain camp with regard to the James Beard Foundation (short version: he is...... not a fan)

That said, I'm still pleased when I see chefs whom I admire receiving recognition for their work. So, without further ado, my kudos list:

Cookbook Hall of Fame
On Food and Cooking: The Science & Lore of the Kitchen
by Harold McGee

Cooking from a Professional Point of View and Photography
Noma: Time and Place in Nordic Cuisine
by René Redzepi

TV Food Personality/Host
Alton Brown
Show: Good Eats

Television Program, In Studio or Fixed Location
Top Chef: Season 7
Host: Padma Lakshmi

Television Program, On Location
Avec Eric
Host: Eric Ripert
(this is actually among the best food and cooking shows I've ever seen)

Television Segment
60 Minutes: "Chef José Andrés"
Host: Anderson Cooper

M.F.K. Fisher Distinguished Writing Award
Jonathan Gold
LA Weekly