Where my fellow cooks at???

bhaw · Post by **bhaw** » Sun May 15, 2011 6:52 pm

This is what I will be making in a couple hours http://www.bhg.com/recipe/poultry/south ... n-skillet/" onclick="window.open(this.href);return false;

Should be good. Mexican and healthy is always a good combo.

count2infinity · Post by **count2infinity** » Sun May 15, 2011 7:49 pm

made some french onion soup tonight. i normally put red wine in it, but when i went to buy some red wine i realized it was sunday, so i couldn't. i used a brown ale instead to make it a little more robust and i think i like it with the ale better than the wine.

Post by **columbia** » Sun May 15, 2011 8:47 pm

Rib eye tonight:

Allowed steak to come to room temperature.
Heated pan in 500 degree oven for 10 minutes.
Seared each side - covered nicely with ground black pepper and some seal salt - for 2 minutes.
Returned steak to the oven, flipping it after 2 minutes.
Let it rest for a bit....Probably not long enough, but mmmmm.

Post by **tifosi77** » Sun May 15, 2011 10:20 pm

bhaw · Post by **bhaw** » Sun May 15, 2011 10:43 pm

bhaw wrote:This is what I will be making in a couple hours http://www.bhg.com/recipe/poultry/south ... n-skillet/" onclick="window.open(this.href);return false;

Should be good. Mexican and healthy is always a good combo.

This was actually really good. I did things basically as stated but didn't really measure stuff. Probably used 1.5 lbs of chicken, 2 bell peppers instead of sweet peppers. Used a big zucchini and added a fresh jalapeno. No chili powder and a whole can of salsa.

It was really good.

Def took longer to cook than indicated in the recipe though. Supposed to be a 20 min meal but was more like an hour.

Chefpatrick871 · Post by **Chefpatrick871** » Tue May 17, 2011 3:58 pm

Glop (lol the name it was given many years ago), probably my first real creation as a kid.

Can be made w/ chicken breast or decent pork chops.

8 oz meat of choice
1/2 cup sliced celery
1 can sliced water chesnuts
3 Cloves minced garlic
2-3 Tablespoons Margarine (for some reason with this I prefer marg over butter)
Franks Red Hot Sauce
1 Cup Elbow Macaroni (I use this or the rotoni springs)

1) Slice meat into thin shreads, a la stir fry, season w/ salt, pepper, and garlic powder.
1.5) Boil Noodles
2) Heat a wok up to super super hot, add a small amount of oil, and add meat, dont touch the meat for the first 3 minutes or so, to try and get a nice crust on it.
3) In a smaller pan, melt margarine over a semi low heat, and add the garlic to sweat, then add desired amount of hot sauce. Set aside. (orangeish sauce will be on the milder side, redder would be hotter)
4) When meat is around 80% done, add celery and water chesnuts to pan and cook to desired doneness (some ppl like cruncy veg some dont)
5) Add sauce to pan, and toss in noodles. Boom.

For some reason I really enjoy the taste of some sliced cukes w/ this meal. But thats on you.

dunno if I ever put this up here, didnt feel liike looking through 20 pgs to see, if not, enjoy!

The funny thing about this meal is, the majority of people who have seen me make it usually make comments that it wont be good or doesn sound right, but trust me, 4 out of 5 of those people loved it and asked me to teach em to make it.! Lol

Corvidae · Post by **Corvidae** » Tue May 17, 2011 4:01 pm

y don't ch'all make me a sammich

bhaw · Post by **bhaw** » Tue May 17, 2011 4:08 pm

Chefpatrick871 wrote: The funny thing about this meal is, the majority of people who have seen me make it usually make comments that it wont be good or doesn sound right, but trust me, 4 out of 5 of those people loved it and asked me to teach em to make it.! Lol

What happens to the 5th?

Corvidae · Post by **Corvidae** » Tue May 17, 2011 4:09 pm

bhaw wrote:
Chefpatrick871 wrote: The funny thing about this meal is, the majority of people who have seen me make it usually make comments that it wont be good or doesn sound right, but trust me, 4 out of 5 of those people loved it and asked me to teach em to make it.! Lol
What happens to the 5th?

I wanted a damn sammich. See above.

Chefpatrick871 · Post by **Chefpatrick871** » Tue May 17, 2011 4:11 pm

Moral of story, dont ever ask Corv to be the fifth, you'll always end up 4 out of 5.

Corvidae · Post by **Corvidae** » Tue May 17, 2011 4:12 pm

Chefpatrick871 wrote:Moral of story, dont ever ask Corv to be the fifth, you'll always end up 4 out of 5.

Moe Wanchuk · Post by **Moe Wanchuk** » Tue May 17, 2011 4:51 pm

I hate mayo based potato salad. Last week I made up a baked version.

Bake up some potatoes, let cool and chop. Add some softened butter, sour cream, shredded cheddar, diced cooked bacon, chopped green onions, salt and pepper. Serve at room temp. I didn't measure anything, just kept adding stuff until I was happy.

It was really good, and unlike a mayo salad, this can sit out.

Post by **the wicked child** » Tue May 17, 2011 6:16 pm

Moe Wanchuk wrote:I hate mayo based potato salad. Last week I made up a baked version.

Bake up some potatoes, let cool and chop. Add some softened butter, sour cream, shredded cheddar, diced cooked bacon, chopped green onions, salt and pepper. Serve at room temp. I didn't measure anything, just kept adding stuff until I was happy.

It was really good, and unlike a mayo salad, this can sit out.

So you basically just made chopped up baked potatoes.

Post by **columbia** » Tue May 17, 2011 6:18 pm

I'm reheating a few slices of a sicilian pizza.
No skillz tonight.

Moe Wanchuk · Post by **Moe Wanchuk** » Tue May 17, 2011 7:02 pm

the wicked child wrote:
Moe Wanchuk wrote:I hate mayo based potato salad. Last week I made up a baked version.

Bake up some potatoes, let cool and chop. Add some softened butter, sour cream, shredded cheddar, diced cooked bacon, chopped green onions, salt and pepper. Serve at room temp. I didn't measure anything, just kept adding stuff until I was happy.

It was really good, and unlike a mayo salad, this can sit out.
So you basically just made chopped up baked potatoes.

Yup. Do you have a problem with that?

Post by **the wicked child** » Tue May 17, 2011 7:29 pm

Moe Wanchuk wrote:
the wicked child wrote:So you basically just made chopped up baked potatoes.
Yup. Do you have a problem with that?

No, but it isn't potato salad.

Moe Wanchuk · Post by **Moe Wanchuk** » Tue May 17, 2011 7:37 pm

the wicked child wrote:
Moe Wanchuk wrote:
the wicked child wrote:So you basically just made chopped up baked potatoes.
Yup. Do you have a problem with that?
No, but it isn't potato salad.

Why don't you think it's a potato salad?

Post by **columbia** » Tue May 17, 2011 7:37 pm

re: Cooking Channel

There are so many damn cooking programs on, that I've never waded into this channel.
What are best ones to watch on this one?

Post by **the wicked child** » Tue May 17, 2011 7:38 pm

Moe Wanchuk wrote:
the wicked child wrote:
Moe Wanchuk wrote:
the wicked child wrote:So you basically just made chopped up baked potatoes.
Yup. Do you have a problem with that?
No, but it isn't potato salad.
Why don't you think it's a potato salad?

Because it's just a chopped up baked potato

Moe Wanchuk · Post by **Moe Wanchuk** » Tue May 17, 2011 7:45 pm

the wicked child wrote:
Moe Wanchuk wrote:
the wicked child wrote:
Moe Wanchuk wrote:
the wicked child wrote:So you basically just made chopped up baked potatoes.
Yup. Do you have a problem with that?
No, but it isn't potato salad.
Why don't you think it's a potato salad?
Because it's just a chopped up baked potato

Just like a mayo based potato salad is just chopped potatoes with mayo.

Post by **columbia** » Tue May 17, 2011 8:10 pm

Lunch today was a success:

Pennsylvania Dutch egg noodles
Bertoli alfredo sauce
Mushrooms sauteed in bacon fat
Chopped crispy bacon

Heart attack in a bowl.

Post by **Willie Kool** » Tue May 17, 2011 8:16 pm

columbia wrote:Lunch today was a success:

Pennsylvania Dutch egg noodles
Bertoli alfredo sauce
Mushrooms sauteed in bacon fat
Chopped crispy bacon

Heart attack in a bowl.

Gotta try that before Saturday.

Chefpatrick871 · Post by **Chefpatrick871** » Wed May 18, 2011 12:33 am

Please please please abandon Alfredo sauces in a jar, a sauce that is made of Cream, Butter and Cheese should not be on a shelf unrefridgerated, its just not natural, otherwise, Im totally making that for lunch tomorrow.

Chefpatrick871 · Post by **Chefpatrick871** » Wed May 18, 2011 12:35 am

And to chime in on the baked potato salad arguement up there, you both have good points, german potato salads are served room temp or slightly warm, I mean it does kinda sound like a loaded baker, but I duno, Ill give him its a salad. Why not?

Chefpatrick871 · Post by **Chefpatrick871** » Wed May 18, 2011 12:37 am

Oh except I perfer Miracle Whip for my potato/macaroni salads.

Back when I was married, every time we had a family function m ex's sister would call to find out if I was making potato salad. lol. I never thought I did anything special, I dunno, maybe I am a good cook =)

Where my fellow cooks at???

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