Where my fellow cooks at???

[redwill]

Is it weird cause your vegetarian

Yessir.

[columbia]

Is it weird cause your vegetarian

Yessir.

I was at a restaurant in Richmond, VA and one of my freinds asked about any vegetarian options.
The waitress asked him if that also meant he was a communist.
Maybe it was in his British accent, but she was serious.

[BadHands71]

I'm craving fried chicken, might have to talk him into making it for me.

[mac5155]

I'm craving fried chicken, might have to talk him into making it for me.

who, this dude?

[canaan]

that picture big enough?

[Malkamaniac]

that picture big enough?

We need it bigger.

[mac5155]

that picture big enough?

quite

[columbia]

that picture big enough?

Just wait until you see the size of the chicken bucket he got.

[shafnutz05]

that picture big enough?

Just wait until you see the size of the chicken bucket he got.

[columbia]

I figured the :lolpop: was implied.

[BadHands71]

I'm craving fried chicken, might have to talk him into making it for me.

Lol. "Him" refers to a certain LGP poster who happens to be a very good cook and makes ******* awesome fried chicken. No resemblance to the colonel.

[tifosi77]

A couple of my recent efforts:

All Day Short Ribs With Piri-Cilantro Gremolata and Pureed Veg


Pork Loin Chop (Asian Flavor) with Fennel and Tangerine Chutney in a Blood Orange Sauce


The plating on the short ribs is kinda gross, but the flavors were nice and punchy. And next time I cook a boneless chop (all they had) I'll shingle it on the plate; looks kinda dopey as-is, like a pork brick. And the roasted daikon on the pork dish was completely useless.

[columbia]

Pork shoulder has been in the oven @ 250 since 9 AM and expect it to be ready by 6.
I'm going to turn the oven up for the last 15 minutes to get a nice crust.

Just made a tomato, apple cider vinegar and rosted jalapeno sauce for it and it is quite good.

[Pen48guins]

I wish I was better at cooking.

I make a mean tomato sandwich though.

[count2infinity]

making french dips tomorrow via the slow cooker. should be good.

[mac5155]

What is the Best way to reheat rice?

[MWB]

A little water with the rice and in the microwave?

Made steak sandwiches tonight. Grilled strip, carmelized onion, and sharp cheddar on grilled French bread with butter and minced garlic. Satisfying.

[Ron`]

I don't know if I've posted this yet:

Has anyone ever cooked pork chops in their spaghetti sauce? It tastes outstanding.

Some of the best sauce I have ever had was made by old school italians who used pigs knuckles in the sauce. Of course they fished out the un-edible parts before serving. I would imagine that pork chops would work or as some one else stated, short ribs.

At one of my favorite Italian restaurants, the owner makes an italian meatloaf that is out of this world. He uses a mix of veal, pork and burger (other spice ingredients unkown), very lean but not dry. Getting the meat mix right is probably key. He puts a hard boiled egg inside the loaf, it is also layered with sliced prisciutto and cheese. Served with your choice of pasta and sauce.

[mac5155]

A little water with the rice and in the microwave?

I always try that and end up getting crunchy rice

[Willie Kool]

A little water with the rice and in the microwave?

I always try that and end up getting crunchy rice

Steam it in a colander / strainer set over a pot of boiling water like a double boiler.

[MWB]

A little water with the rice and in the microwave?

I always try that and end up getting crunchy rice

Yeah, I don't really know what I'm talking about.

[Willie Kool]

Also, be careful how the rice is handled after it is originally cooked. Bacillus cereus can survive the initial cooking and multiply as the rice cools. If you make too much, refrigerate it immediately.
http://www.nhs.uk/chq/Pages/can-reheati ... goryID=215

[mac5155]

Also, be careful how the rice is handled after it is originally cooked. Bacillus cereus can survive the initial cooking and multiply as the rice cools. If you make too much, refrigerate it immediately.
http://www.nhs.uk/chq/Pages/can-reheati ... goryID=215

hmm I did not know that. this rice was from a chinese takeout place. I'll probably end up just tossing it.

[tifosi77]

This weekend's fare....


Beef Tenderloin Medallion Wrapped in Bacon with Pan Roasted King Oyster Mushrooms and Brandy Reduction
(The sauce was supposed to be port based but.... well....... let's just say my initial effort did not receive its due attention during the reduction process [which is cook code for "I burnt it"] and I used up the last of our port on that effort; king oyster mushrooms are one of my favorite things to cook.)

I normally don't dig on filet Mignon, but the Spousal Unit requested tenderloin and the market was out of pork; improvise, adapt, overcome.... and then wrap it with bacon.


Juniper Crusted Elk Saddle and Smashed Fingerling Potato Salad with Goat Cheese and Bacon Dressing
(Far, far, far too much sauce on this plate.........)

Totally stoked about this. A local mini-Whole Foods-ish type grocer has started stocking game meats. Got elk medallions, a pound of ground antelope and two pounds each of ground venison and ground boar. They don't seem to offer joints of meat - yet - but this will do in a pinch. All that mince will make for some righteous chili in the coming weeks.

[Physical_Graffiti]

I don't know if I've posted this yet:

Has anyone ever cooked pork chops in their spaghetti sauce? It tastes outstanding.

Some of the best sauce I have ever had was made by old school italians who used pigs knuckles in the sauce. Of course they fished out the un-edible parts before serving. I would imagine that pork chops would work or as some one else stated, short ribs.

At one of my favorite Italian restaurants, the owner makes an italian meatloaf that is out of this world. He uses a mix of veal, pork and burger (other spice ingredients unkown), very lean but not dry. Getting the meat mix right is probably key. He puts a hard boiled egg inside the loaf, it is also layered with sliced prisciutto and cheese. Served with your choice of pasta and sauce.

My Grandmother's Italian.