Where my fellow cooks at???
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
You want to beat the eggs pretty vigorously for about a minute - the eggs will change color, slightly lightening. (I just use a fork) You could even add something like cream or horseradish to change the volume a bit. But the key is beating.
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
A little milk or half and half. About 1 tbsp for 2 eggs. Also, medium low heat. When you put the eggs in the pan, allow them to sit for 10 seconds before moving them around with the spatula. This produces nice fluffy eggs.columbia wrote:I like my scrambled eggs to be very fluffy.
What's the key to getting that?
-
- NHL Third Liner
- Posts: 39689
- Joined: Tue May 30, 2006 11:13 am
- Location: Nevin Shapiro A&M
Re: Where my fellow cooks at???
c2i is just getting defensive about his secret coveting of spaghetti-o'sGodric wrote:I feel where you are coming from but I just can't be like that whenever I'm grilling steaks. I refuse to ruin them, no matter how anyone claims they like them. I'll make them cook their owncount2infinity wrote:I find it snobbish to tell people what they like in food. by right and wrong in food i was talking more procedural things like knife cuts. to tell someone else something doesn't taste good is like telling someone else they're wrong for enjoying country, rap, rock, or whatever their favorite music type is.Godric wrote:count2infinity wrote:i guess it's a snob thing. i don't like the PC vs console gaming debate because really it's a matter of personal choice as to what you like better. I don't like the debate on how to cook eggs because it's a personal choice of what you like better. You say "destroys the texture". What if i don't like the texture? Which is really the case for runny eggs. I just downright had the gooey texture to it. I agree that there are indeed a lot of black and white, right and wrong in cooking, but there are certain things that come down to personal preference and there's a good bit of grey involved.
What if I don't like the texture of a perfectly cooked steak and prefer it destroyed with it being super overcooked? Same thing, no?
**** that. Its wrong.
-
- NHL Third Liner
- Posts: 25041
- Joined: Mon Nov 06, 2006 10:34 pm
Re: Where my fellow cooks at???
made a killer orange peel chicken from scratch on sunday. next on the chinese checklist is eggrolls
i'll probably use ground pork for the meat. anyone have any eggroll tips?
i'll probably use ground pork for the meat. anyone have any eggroll tips?
-
- AHL All-Star
- Posts: 6754
- Joined: Wed Nov 15, 2006 3:32 pm
- Location: Here and there
Re: Where my fellow cooks at???
I like Spam with my eggs.
-
- AHL All-Star
- Posts: 6222
- Joined: Mon Jun 07, 2010 10:19 am
- Location: Switch the style up and if they hate, let em hate and watch the money pile up
Re: Where my fellow cooks at???
I've never had spamShyster wrote:I like Spam with my eggs.
-
- NHL First Liner
- Posts: 60559
- Joined: Tue Jun 02, 2009 5:10 pm
- Location: Amish Country
Re: Where my fellow cooks at???
While on a particularly long deployment, I won a SPAM-eating contest by eating an entire can of spam in just over a minute. My reward (besides pride) was an old Waylon Jennings CD.
-
- NHL Third Liner
- Posts: 39689
- Joined: Tue May 30, 2006 11:13 am
- Location: Nevin Shapiro A&M
Re: Where my fellow cooks at???
not sure if im disgusted or impressed.
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
Shaf ate an entire cheese wheel and pooped in the fridge. I'm not even mad, I'm impressed.
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
I need a dip recipe for a party tomorrow. Any suggestions?
-
- NHL Healthy Scratch
- Posts: 11244
- Joined: Fri Apr 18, 2008 10:12 am
- Location: formerly Pittsburgh, now NJ
Re: Where my fellow cooks at???
Buffalo chicken?
Spinach?
Crab dip?
Spinach?
Crab dip?
-
- AHL All-Star
- Posts: 6222
- Joined: Mon Jun 07, 2010 10:19 am
- Location: Switch the style up and if they hate, let em hate and watch the money pile up
Re: Where my fellow cooks at???
Spinach and artichoke dip is where its at yo
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
Yeah i figured those, was looking for something different maybe.
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
I made this dip for thanksgiving and it was a huge hit. It's essentially a cranberry salsa layered over cream cheese and served with crackers. It took about 15 minutes to make.
Spoiler:
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
I'm lusting after the "Modernist Cuisine at Home" set. It's on sale for 100 right now at Barnes and Noble. If only my fiance hadn't bought my christmas gift already.... Oh well, maybe next year!m
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
I think that might end up under my treee, BH71, as a compromise. I've asked for a modernist cooking class for Christmas, and those are pretty thin on the ground. So fingers crossed that MCAH finds its way to my as a consolation.
But for tomorrow's dinner....... brined pork chops with warm fingerling potato salad and chestnut aioli. I have no idea what that will taste like, but it should be fun in the making!
But for tomorrow's dinner....... brined pork chops with warm fingerling potato salad and chestnut aioli. I have no idea what that will taste like, but it should be fun in the making!
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
tifosi, I managed to wrangle my mom into getting me the MCAH for Christmas and I even managed to get it early (long story), it's amazing! The recipes are incredible, each one is more mouth-watering than the one before. And the pictures are pretty much food pron. I can't wait to delve into it. Definitely worth the waaaay discounted price I paid. The fact that Barnes & Noble lets you stack coupons on top of sale items and their 10% member discount is awesome.
-
- NHL Healthy Scratch
- Posts: 14082
- Joined: Sat Jan 28, 2006 2:33 pm
- Location: White-Juday Warp Field Interferometer
Re: Where my fellow cooks at???
I DID NOT KNOW THISBadHands71 wrote:The fact that Barnes & Noble lets you stack coupons on top of sale items and their 10% member discount is awesome.
There is a Barnes & Noble across the street from my office.
-
- NHL First Liner
- Posts: 60559
- Joined: Tue Jun 02, 2009 5:10 pm
- Location: Amish Country
Re: Where my fellow cooks at???
I just read this.....uhhhhhhhhhhhh wat?tifosi77 wrote:Shaf ate an entire cheese wheel and pooped in the fridge. I'm not even mad, I'm impressed.
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
Yea. The B&N by me had MCAH on sale for 20 percent off. I tacked on a email coupon for 20% and the member discount. $140 down to $80. Called my mom from the store and told her what she bought me for Christmas.tifosi77 wrote:I DID NOT KNOW THISBadHands71 wrote:The fact that Barnes & Noble lets you stack coupons on top of sale items and their 10% member discount is awesome.
There is a Barnes & Noble across the street from my office.
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
Curious question to my fellow cooks. Getting the MCAH book has made me wonder what other cookbooks are worth owning that I don't have. I'm curious what some of the LGP go-to books are.
-
- ECHL'er
- Posts: 810
- Joined: Wed Sep 29, 2010 1:02 pm
- Location: Depends. I might be here, but I could be there. Hard to tell sometimes.
Re: Where my fellow cooks at???
Just bought my fiancée (and myself) a Shun Ken Onion 10" slicer to go with my Wüsthof game processing kit and my Henckels Twin Four Star II 8" Chef's knife. I think I may be more excited to get it than she is! Amazon had it on a Lightning Deal for $150!
-
- NHL Second Liner
- Posts: 48700
- Joined: Wed Dec 20, 2006 8:06 pm
- Location: governor of Fayettenam
Re: Where my fellow cooks at???
Aren't you two engaged? Lol
-
- ECHL'er
- Posts: 810
- Joined: Wed Sep 29, 2010 1:02 pm
- Location: Depends. I might be here, but I could be there. Hard to tell sometimes.
Re: Where my fellow cooks at???
Dammit Mac, I was trying to screw with some people on here. Now everyone knows. We were trying not to let a few select individuals know due to past interactions with them. But, she already knows about it, as I'm sure you know, if I tried to spend $100 on Amazon without clearing it with her first, the outcome would not be good until the 25th for that decision.mac5155 wrote:Aren't you two engaged? Lol
-
- AHL Hall of Famer
- Posts: 8015
- Joined: Wed Dec 30, 2009 4:04 pm
- Location: In the kitchen...
Re: Where my fellow cooks at???
Reading this makes my head hurt.OutofFoil wrote:Dammit Mac, I was trying to screw with some people on here. Now everyone knows. We were trying not to let a few select individuals know due to past interactions with them. But, she already knows about it, as I'm sure you know, if I tried to spend $100 on Amazon without clearing it with her first, the outcome would not be good until the 25th for that decision.mac5155 wrote:Aren't you two engaged? Lol