Where my fellow cooks at???
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Re: Where my fellow cooks at???
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.
Should be good. Mexican and healthy is always a good combo.
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Re: Where my fellow cooks at???
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.
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Re: Where my fellow cooks at???
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.
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.
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Re: Where my fellow cooks at???
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.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.
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.
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Re: Where my fellow cooks at???
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
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
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Re: Where my fellow cooks at???
y don't ch'all make me a sammich
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Re: Where my fellow cooks at???
What happens to the 5th?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
![Popcorn :pop:](./images/smilies/popcorn.gif)
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Re: Where my fellow cooks at???
I wanted a damn sammich. See above.bhaw wrote:What happens to the 5th?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
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Re: Where my fellow cooks at???
Moral of story, dont ever ask Corv to be the fifth, you'll always end up 4 out of 5.
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Re: Where my fellow cooks at???
Chefpatrick871 wrote:Moral of story, dont ever ask Corv to be the fifth, you'll always end up 4 out of 5.
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Re: Where my fellow cooks at???
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.
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.
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Re: Where my fellow cooks at???
So you basically just made chopped up baked potatoes.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.
![Popcorn :pop:](./images/smilies/popcorn.gif)
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Re: Where my fellow cooks at???
I'm reheating a few slices of a sicilian pizza.
No skillz tonight.
No skillz tonight.
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Re: Where my fellow cooks at???
Yup. Do you have a problem with that?the wicked child wrote:So you basically just made chopped up baked potatoes.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.
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Re: Where my fellow cooks at???
No, but it isn't potato salad.Moe Wanchuk wrote:Yup. Do you have a problem with that?the wicked child wrote:So you basically just made chopped up baked potatoes.
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Re: Where my fellow cooks at???
Why don't you think it's a potato salad?the wicked child wrote:No, but it isn't potato salad.Moe Wanchuk wrote:Yup. Do you have a problem with that?the wicked child wrote:So you basically just made chopped up baked potatoes.
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Re: Where my fellow cooks at???
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?
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?
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Re: Where my fellow cooks at???
Because it's just a chopped up baked potatoMoe Wanchuk wrote:Why don't you think it's a potato salad?the wicked child wrote:No, but it isn't potato salad.Moe Wanchuk wrote:Yup. Do you have a problem with that?the wicked child wrote:So you basically just made chopped up baked potatoes.
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Re: Where my fellow cooks at???
Just like a mayo based potato salad is just chopped potatoes with mayo.the wicked child wrote:Because it's just a chopped up baked potatoMoe Wanchuk wrote:Why don't you think it's a potato salad?the wicked child wrote:No, but it isn't potato salad.Moe Wanchuk wrote:Yup. Do you have a problem with that?the wicked child wrote:So you basically just made chopped up baked potatoes.
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Re: Where my fellow cooks at???
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.
Pennsylvania Dutch egg noodles
Bertoli alfredo sauce
Mushrooms sauteed in bacon fat
Chopped crispy bacon
Heart attack in a bowl.
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Re: Where my fellow cooks at???
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.
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Re: Where my fellow cooks at???
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.
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Re: Where my fellow cooks at???
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?
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Re: Where my fellow cooks at???
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 =)
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 =)