Where my fellow cooks at???

[columbia]

I going to marinate some lamb loin chops with a rosemary/garlic/olive oil mixture.
Sear it on both both sides and into the oven for a bit.....It should be good.

EDIT: that was quite delicious.

[mac5155]

Need some good pizza ideas. I have a buffalo chicken in the oven now. Maybe a gyro pizza?

[BadHands71]

Need some good pizza ideas. I have a buffalo chicken in the oven now. Maybe a gyro pizza?

Hawaiian, Bbq Chicken, Philly Cheesesteak, Mexican.

Although for my money there is nothing better than a good margherita pizza.

[mac5155]

What do you use for sauce on a Philly cheesesteak one?

[BadHands71]

What do you use for sauce on a Philly cheesesteak one?

Garlic sauce, similar to a white pizza.

[Shyster]

Pineapple and anchovy pizza. I'm not kidding. It's good.

[mac5155]

last time i had anchovies I puked. literally.



my buffalo chicken pizza

[tifosi77]

Salmon 104

Salmon loin sealed in Ziplock bag with some olive oil, placed in kitchen sink full of 40° C water for 30 mins then chilled. Served with some pickled red and green onions, watercress puree and horseradish cream. Recipe is a combination of methods from ChefSteps.com and Max Bilet on Chow.com. I even went to Crate & Barrel and got the same plates they use on ChefSteps.

Unbelievably stoked at how well it turned out. Mrs Tif does not share my level of stokedness, and has openly expressed reservations about the concept of 'cooking' in the kitchen sink, but neener neener to her. It worked.

[mac5155]

looks like 3 bites of salmon to me

[tifosi77]

It was two 4-oz pieces.

Jerk.

[Letang Is The Truth]

looks like 3 bites of salmon to me

now i see how you ask for extras at the all you can eat meat place

[columbia]

Speaking of which...any good jerk chicken recipes that yinz have used?

[canaan]

Speaking of which...any good jerk chicken recipes that yinz have used?

1 lb boneless breast
2 tbsp of shad's personality

marinate.

[count2infinity]

lolololol

[canaan]

make sure you measure off the 2 tbsp, because any extra shad personality and your chicken will taste like *******

[tifosi77]

Do you want to do a rub or a marinade?

[columbia]

I'm thinking marinade.

[tifosi77]

I usually prefer a marinade as well. Here is my jerk marinade, directly from my 'cookbook'.

4 scallions, chopped
2 habanero chiles, seeded and finely chopped
splash dark Jamaican rum (like Appleton Estate)
Juice from 2 limes
1 Tbs allspice
¼ tsp nutmeg, freshly ground
2 tsp thyme
1 tsp cinnamon
2 Tbs ground coriander
2 Tbs ground ginger
1 Tbs cayenne
2 tsp onion powder
2 tsp cloves
salt & pepper to taste

Combine the scallions, chiles, rum and lime juice in the carafe of a blender and process until smooth-ish, then add in the rest of the spices. Makes enough for 8 whole legs of chicken, or 2 pork shoulder roasts, or perhaps a large roast and a couple tenderloins.

The real heart of the jerk flavor is allspice, nutmeg, thyme and cinnamon. So focus on adjusting the quantities of those ingredients until you find a balance you like, then go off and play with the support flavors. Obviously, you can play with the heat by not seeding the chiles, or simply adding more of them; a truly proper marinade would probably have double my amount of Scotch bonnet or habanero, Mrs Tif cannot abide strongly Scoville'd out food so this is my compromise.

One final tip; it's expensive but worth the effort to seek out hardwood charcoal from Jamaica. They use wood from allspice trees (they call them pimentos in Jamaica) to make their charcoal, and the smoke is unlike anything you can find from another source. If I don't have pimento charcoal, I'll throw a couple handfuls of whole allspice berries onto my fire. It's better than nothing, but not nearly as good as pimento wood. You could also use wood chips from fruit trees, like apple.

[tifosi77]

Oh, and get yourself some Eaton's Scotch Bonnet Pepper sauce. The stuff has magical properties that aren't fully understood by man.

[columbia]

Thank you.

I assume that recipe implies wear some latex gloves and be very careful where you touch yourself afterwards.

[mac5155]

Thank you.

I assume that recipe implies wear some latex gloves and be very careful where you touch yourself afterwards.

Don't you sit down to pee?

Hehe

[tifosi77]

Yes, do wear gloves. Kind of an important safety tip, there.

[eddysnake]

Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?

[count2infinity]

Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?

sure thing. i make my own dough, but you can easily just buy some dough. I put the cast iron skillet in the oven with enough olive oil to barely coat the bottom of the skillet. I put it in the oven at 400 degrees (just throw it in while the oven is preheating, then give it an extra 5 minutes or so). take the dough and roll it out to be just larger than your skillet (I have a 12 inch skillet, so i roll my dough out to be about 13 inches). Take the skillet out of the oven (careful, it's hot) and throw the dough in and form it the best you can. It should be a thicker dough so you should be able to handle forming it a bit in the skillet. Add your sauce, toppings, and throw it back in the oven for about 20 minutes or so or until the cheese is nice and brown and bubbly. take a spatula and scoop it out of the skillet to cool.

[eddysnake]

Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?

sure thing. i make my own dough, but you can easily just buy some dough. I put the cast iron skillet in the oven with enough olive oil to barely coat the bottom of the skillet. I put it in the oven at 400 degrees (just throw it in while the oven is preheating, then give it an extra 5 minutes or so). take the dough and roll it out to be just larger than your skillet (I have a 12 inch skillet, so i roll my dough out to be about 13 inches). Take the skillet out of the oven (careful, it's hot) and throw the dough in and form it the best you can. It should be a thicker dough so you should be able to handle forming it a bit in the skillet. Add your sauce, toppings, and throw it back in the oven for about 20 minutes or so or until the cheese is nice and brown and bubbly. take a spatula and scoop it out of the skillet to cool.

Thanks, I've been looking for something that makes a nice thick pizza and that sounds fairly simple. I'm having a terrible time getting my dough to rise, so in the mean time, I may just buy some. Does anyone know if it's true that you can buy pizza dough from local pizza shops?