Where my fellow cooks at???

mac5155 · Post by **mac5155** » Sat Oct 22, 2011 3:26 pm

Has anyone ever really cooked with a gas range/oven? Are there any tips for using one? The house we're about to move into has one and I really never cooked with one before.

count2infinity · Post by **count2infinity** » Sat Oct 22, 2011 3:31 pm

i love gas so much more than electric. i grew up with gas and i would be willing to bet that it's a much easier transition from electric to gas than the other way around.

count2infinity · Post by **count2infinity** » Sat Oct 22, 2011 3:31 pm

i love gas so much more than electric. i grew up with gas and i would be willing to bet that it's a much easier transition from electric to gas than the other way around.

Troy Loney · Post by **Troy Loney** » Sat Oct 22, 2011 3:34 pm

Cooking on low hear is kind of pain with gas...but otherwise, (assuming gas was invented first?), i dont know whey electric ranges were ever invented.

Post by **columbia** » Sat Oct 22, 2011 3:38 pm

You haven't lived until you've lit your smoke off of a gas range, while cooking.

But seriously....you'll never want to use an electric range again.

ExPatriatePen · Post by **ExPatriatePen** » Sat Oct 22, 2011 3:49 pm

columbia wrote:You haven't lived until you've lit your smoke off of a gas range, while cooking.

But seriously....you'll never want to use an electric range again.

Hmmmmm, I didn't know you could light a crack pipe off a gas burner.

Post by **Willie Kool** » Sat Oct 22, 2011 3:55 pm

ExPatriatePen · Post by **ExPatriatePen** » Sat Oct 22, 2011 3:59 pm

[youtube][/youtube]

mac5155 · Post by **mac5155** » Sat Oct 22, 2011 5:42 pm

Thanks for your help everyone

mac5155 · Post by **mac5155** » Sat Oct 22, 2011 6:26 pm

Sloppy joes are hands down the best food when leftover. I had 2 for lunch and now digging into 3 for dinner.

ILikeTurtles · Post by **ILikeTurtles** » Sat Oct 22, 2011 6:29 pm

Post by **tifosi77** » Sun Oct 23, 2011 2:06 am

mac5155 wrote:Has anyone ever really cooked with a gas range/oven? Are there any tips for using one? The house we're about to move into has one and I really never cooked with one before.

I've never not used gas. Except for the time on vacay in Hawai'i when I nearly burned our friend's timeshare down trying to make popcorn on an electric cooktop.......

Remember, gas is an actual flame that you can see and regulate and learn to gauge. To me, a gas cooktop/range is a prerequisite. Electric is simply not acceptable for me.

Granted, I'm a little biased - my first date with my wife was going to see The Groundlings (improv comedy group) and their show is called "Cooking With Gas".

cheesesteakwithegg · Post by **cheesesteakwithegg** » Mon Oct 24, 2011 2:14 pm

I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

Troy Loney · Post by **Troy Loney** » Mon Oct 24, 2011 2:16 pm

cheesesteakwithegg wrote:I was at a Halloween party this weekend and someone there made a "hoagie dip." It consisted of....

Ham
Salami
Pepperoni
Shredded Lettuce
Grape Tomatoes
Lots of Mayo
American Cheese
Provolone Cheese
Oregano
Basil

You cut up italian bread and use that for dipping, and my oh my, it was unreal. You could bag this stuff up and sell it on the corners as crack, and no one would know the difference.

Swap mayo with italian dressing and i'd buy that.

Post by **shmenguin** » Mon Oct 24, 2011 4:07 pm

homemade beef stock...pain in the ass

Post by **columbia** » Sat Oct 29, 2011 10:52 am

I'm about to start a beef stew (rump roast), that should be perfect by the time the puck drops in TOR.

count2infinity · Post by **count2infinity** » Sat Oct 29, 2011 11:16 am

shmenguin wrote:homemade beef stock...pain in the ass

stock could not be more easy... throw all the stuff in a pot, let it simmer and then strain it. boom, stock.

Post by **columbia** » Sat Oct 29, 2011 1:22 pm

columbia wrote:I'm about to start a beef stew (rump roast), that should be perfect by the time the puck drops in TOR.

Pureeing a couple of red potatoes with some stock add's a nice richness.
Also, I throw in some worcestershire and this to add to the depth of flavor:

#lowbrow

Godric · Post by **Godric** » Sat Oct 29, 2011 1:54 pm

count2infinity wrote:
shmenguin wrote:homemade beef stock...pain in the ass
stock could not be more easy... throw all the stuff in a pot, let it simmer and then strain it. boom, stock.

You have to strain the scum... and thats annoying

count2infinity · Post by **count2infinity** » Sat Oct 29, 2011 1:55 pm

porterhouse steaks w/ sauteed mushrooms, red wine reduction sauce, roasted potatoes and bacon, creamed spinach for dinner tonight.

Post by **canaan** » Sat Oct 29, 2011 2:02 pm

count2infinity wrote:porterhouse steaks w/ sauteed mushrooms, red wine reduction sauce, roasted potatoes and bacon, creamed spinach for dinner tonight.

this thread needs more pictures

count2infinity · Post by **count2infinity** » Sat Oct 29, 2011 2:05 pm

well i didn't cook it yet...

ExPatriatePen · Post by **ExPatriatePen** » Sat Oct 29, 2011 2:08 pm

count2infinity wrote:well i didn't cook it yet...

Just kidding, just kidding

Post by **columbia** » Sat Oct 29, 2011 2:17 pm

Last weekend, I was visiting my parents and they hooked me up with some more frozen hatch chiles.
(Their neighbor is from NM and gives them a few pounds of freshly roasted chiles every summer.)

I reconstituted them and used them in a chicken chili.
OMG....

Post by **columbia** » Sat Oct 29, 2011 3:12 pm

I neither use nor endorse this....

Montel Williams pressure cooker:
http://www.buypressurecooker.com/" onclick="window.open(this.href);return false;

Where my fellow cooks at???

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