Angry Beavers
Footballguy
Hungry....
Trolling for new ideas. Gracias Amigos
Trolling for new ideas. Gracias Amigos
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***Official Cooking Discussion Thread*** (1 Viewer)
- Thread starter NewlyRetired
- Start date
Another good angle.
What are websites you guys often lean to for ideas?
I think seriouseats is probably my go to.
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heckmanm
Footballguy
NewlyRetired
Footballguy
youtube is a treasure trove for me. You can find an incredibly wide range of food preparation with as many countries and regions as you can think up. Ranging from easy to prepare to hard.
I find watching videos is the easiest way to cook something new because I can see how it is suppose to look at each step of the process.
Angry Beavers
Footballguy
I am not loyal to any one site. I google search what i want to make and look st recipes until i find one that seems to not be overly complicated AND looks tasty. It can be a little hit or miss, but experimenting is half the fun.
Drunken knight
Footballguy
food network and epicurious.
Wingnut
Footballguy
I've been cooking since I was around 17 and got my first cooking job as a short order cook. Since then I've worked in several kinds of restaurants from sports bars to fine dining, but got out of cooking for a living about 15 years ago. Once you learn the basics, the rest is easy. And when I say the basics, I mean the basic proteins. Once you know how to cook chicken, steaks and roasts, pork chops/loins, and fish, you can experiment with different flavor combos and make delicious meals any time you want. Sauces are a different ballgame, but again if you learn some basics (or mother sauces) you can make a sauce for anything with things you probably keep in your kitchen most of the time.
Side dishes (starches and veggies) are all pretty simple. Just don't overcook anything and you're golden.
One word of advice with proteins if you're trying to learn how to cook them properly is go lower on temp than you probably think. The most common mistake people make, especially with chicken breasts, pork chops, steaks, etc, is cooking them too fast over high heat which drys and toughens them up. You can start with higher heat to sear but turn the heat down after a minute or two and let them slowly finish. Use a digital thermometer if you need to, and you'll be a Master chef in your own household before you know it. And YouTube is your friend, you can find anything you want to cook and just follow along with the video.
Theres my PSA for the day.
Side dishes (starches and veggies) are all pretty simple. Just don't overcook anything and you're golden.
One word of advice with proteins if you're trying to learn how to cook them properly is go lower on temp than you probably think. The most common mistake people make, especially with chicken breasts, pork chops, steaks, etc, is cooking them too fast over high heat which drys and toughens them up. You can start with higher heat to sear but turn the heat down after a minute or two and let them slowly finish. Use a digital thermometer if you need to, and you'll be a Master chef in your own household before you know it. And YouTube is your friend, you can find anything you want to cook and just follow along with the video.
Theres my PSA for the day.
Binky The Doormat
Footballguy
heckmanm
Footballguy
OTOH - my recent discovery is to roast the #### out of veggies like broccoli, cauliflower, brussels sprouts. Heat a sheet pan in the oven up to ~450F. Toss the cut veggies with oil, S&P and then spread them on the hot pan and roast 15-20 minutes until they start showing some char.Wingnut said:
Drunken knight
Footballguy
Wingnut said:
Wingnut
Footballguy
Yeah we do this too. We love charred roasted veggies...the darker and crispier the better. We usually just put em right under the broiler until desired doneness.
Mister CIA
Footballguy
This channel, CookingInRussia, was the best thing ever as far as cooking goes, unfortunately, YouTube disabled annotations this past December. Annotations are generally regarded as bad because some creators liked to populate their videos with spammy links, but in the case of this cooking channel, the chef used annotations to say things like, "place dish in oven at 350 with fan assist on," or some such. Now all you see is a black screen. Hopefully this will be remedied. Anyway, the annotation problem notwithstanding, his videos can make a C- wannabe chef like myself produce A+ dishes. And it's all done with the most ordinary of cooking hardware.Joe Bryant said:
It's funny in I find myself liking the stuff when it's not him better. He seems to have taken a huge step back from the site as he opens his restaurant.heckmanm said:
heckmanm
Footballguy
I think most of my impression from him is from a couple years back, leading up to his Food Lab book (which is great).
Agreed.
I'd be lying too if I said his whole "MAGA hats = KKK hood" and refusing to serve anyone with a MAGA hat that he later retracted wasn't a factor. That was so dumb it was incredible. And this from someone like me who voted for Hillary Clinton. I know I should be able to separate the cooking from politics but that was just weird.
The site seems better than ever though without him.
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heckmanm
Footballguy
They do have a lot of good content whether he's there or not. Daniel Gritzer is excellent. I still try to visit the site once a week or so to see what's new there.
Me too.
These Lemon Bars are a good example of why I like the site. Look fantastic, and just enough twist to be fun and accessible without being too snooty. Just the right mix I think.
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Nigel
Footballguy
A perfectly roasted chicken is one of my favorite basic comfort foods. The recipe I've settled on as my favorite is also the simplest, just three ingredients: a whole chicken, buttermilk and kosher salt. I first saw it done on an episode of Salt Fat Acid Heat, a Netflix series starring a gal (Samin Nosrat) who cooks a lot of great stuff - highly recommended. I made it tonight for the third time since I saw the show a couple of months ago. Did two small birds, best ones yet, maybe because I remembered to convection roast it which I think I forgot to do the other times. Here's a pic that I'm not sure does it justice (need to work on food-pic skills) - perfectly crispy skin and juicy as heck on the inside.
Binky The Doormat
Footballguy
Bryant's Black Eyed Peas.
https://imgur.com/gallery/JqKEB4s
REC - Black Eyed Joe’s Black Eyed Peas Added 1/1/2010 *Modified 12/31/14
2 TBS Bacon Fat or other oil
1 pounds dry black eyed peas (make sure it’s not the 12oz bags)
1 pound ham cut into cubes
8-10 cloves garlic (Use garlic press to get it fine)
1 white onion chopped
1 red bell pepper chopped
8 celery stalks chopped
2 carrots chopped
4 cups pork or chicken stock
4 cups water
½ tsp Tony Chachere seasoning
1 TBS Sweet BBQ Rub
2 Packs Goya Seasoning
*1 TBS Cooking Oil
*1 TBS Sugar
*½ tsp Cayenne Pepper
Soak beans overnight in dutch oven covered at least by 1" of water
In bacon grease, saute onions, red bell and celery until almost translucent. Then add garlic.
Add beans, salt, Goya seasoning, sweet BBQ rub and about 4 cups pork or chicken stock and then enough water to cover beans. Usually takes about 4 cups stock and 4 cups water. Add Sugar, oil and cayenne.
Bring to boil.
Once boiled, turn heat to medium low and simmer uncovered for about 3 hours. Key seems to be cooking them longer than you think you should. They start to break down a bit and get creamy.
Stir to avoid burning. Add water if necessary.
This fills up about ⅔ of big Le Creuset dutch oven. Don’t think it would work with 2 pounds of peas.
Also made without ham and just as good.
https://imgur.com/gallery/JqKEB4s
REC - Black Eyed Joe’s Black Eyed Peas Added 1/1/2010 *Modified 12/31/14
2 TBS Bacon Fat or other oil
1 pounds dry black eyed peas (make sure it’s not the 12oz bags)
1 pound ham cut into cubes
8-10 cloves garlic (Use garlic press to get it fine)
1 white onion chopped
1 red bell pepper chopped
8 celery stalks chopped
2 carrots chopped
4 cups pork or chicken stock
4 cups water
½ tsp Tony Chachere seasoning
1 TBS Sweet BBQ Rub
2 Packs Goya Seasoning
*1 TBS Cooking Oil
*1 TBS Sugar
*½ tsp Cayenne Pepper
Soak beans overnight in dutch oven covered at least by 1" of water
In bacon grease, saute onions, red bell and celery until almost translucent. Then add garlic.
Add beans, salt, Goya seasoning, sweet BBQ rub and about 4 cups pork or chicken stock and then enough water to cover beans. Usually takes about 4 cups stock and 4 cups water. Add Sugar, oil and cayenne.
Bring to boil.
Once boiled, turn heat to medium low and simmer uncovered for about 3 hours. Key seems to be cooking them longer than you think you should. They start to break down a bit and get creamy.
Stir to avoid burning. Add water if necessary.
This fills up about ⅔ of big Le Creuset dutch oven. Don’t think it would work with 2 pounds of peas.
Also made without ham and just as good.
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![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
Competing with a couple buddies in our first SCA (Steak Cookoff) event today.
Ancillary category is bologna.
We are going with a slider that I’ve affectionately named “Goooood Morning Vietnam”
Start with Boars Head bologna Chub. Cut down to size, scored around edge, and smoked over applewood at 225 for 2 hours.
Then sliced into 1/2” thick slices, seared over 800 degree grates for nice crosshatching, and then finished with a heavy glaze consisting of 2pts homemade hot-chili sauce, 1pt Hoisin sauce, a squeeze of honey and dab of molasses.
Placed on buttered/toasted Hawaiian slider roll.
Topped with thick cut Wright’s Farm Bacon (extra crispy), egg (over easy then chopped with extra yolk), and homemade quick-pickled shaved red onion.
Its really really tasty.
The vietnamese theme is somewhat tenuous given the boars head chub is not technically Chua Lua (vietnamese bologna), and Hoisin is Chinese (but heavily used in Vietnam with certain dishes)... and vietnamese vinegared onions use white onion not red.... it’s a close enough play for us to have fun with.
Ancillary category is bologna.
We are going with a slider that I’ve affectionately named “Goooood Morning Vietnam”
Start with Boars Head bologna Chub. Cut down to size, scored around edge, and smoked over applewood at 225 for 2 hours.
Then sliced into 1/2” thick slices, seared over 800 degree grates for nice crosshatching, and then finished with a heavy glaze consisting of 2pts homemade hot-chili sauce, 1pt Hoisin sauce, a squeeze of honey and dab of molasses.
Placed on buttered/toasted Hawaiian slider roll.
Topped with thick cut Wright’s Farm Bacon (extra crispy), egg (over easy then chopped with extra yolk), and homemade quick-pickled shaved red onion.
Its really really tasty.
The vietnamese theme is somewhat tenuous given the boars head chub is not technically Chua Lua (vietnamese bologna), and Hoisin is Chinese (but heavily used in Vietnam with certain dishes)... and vietnamese vinegared onions use white onion not red.... it’s a close enough play for us to have fun with.
Uruk-Hai
Footballguy
Thanks for posting this. I'm gonna try your recipe.
But, for whatever reason, I like my black-eyed peas simpler. I usually fry up a really fatty ham steak then chop it. Throw that, a pound of black-eyed peas, and coverage in broth into the pressure cooker and let her rip. Greens - collards, spinach, or kale - and corn bread on the side.
Which is weird. When I do chili, stew, or gumbo (my "gumbo" would absolutely horrify true believers) I kitchen-sink it. Not black-eyed peas, though. I'll have to talk to my therapist about that.
Uruk-Hai
Footballguy
My two biggest issues with cooking are a) I'm mostly cooking for one and (especially) b) I'm not a natural. I have family and friends (including a bunch of you reprobates) that can be blindfolded and pull 4 items each out of fridge, freezer, cupboard - and make something fantastic out of them. I can't do that. I don't have the imagination for it, especially when it comes to proportions. That's why these threads help me so much.
I hear you. My thought on that is just keep at it. After a while, you start to get an intuition for what goes with what and you can be creative. Although to be fair, 95% of the time I'm cooking, I'm just following a recipe and maybe adding or omitting a thing or two I know I like or don't like. With the internet today, there's more recipes out there than we can cook in a zillion lifetimes. Have fun.
Uruk-Hai
Footballguy
The bolded is the straight truth. I usually pick those that don't involve me having to cut garlic
Jedi Knight
Footballguy
This is mine:
Island Pork Tenderloin (adapted from Gourmet Cookbook)
For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil
For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12-inch heavy skillet over medium high heat. Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes.
Super easy to make and gets serious compliments every time. The only thing I do different with the recipe is to do 4 tenderloins (2 packages of 2 because I get them when they are Buy One Get On Free) and I put them into a 13X9 dish after searing them. Double the glaze and into the oven. Otherwise, exactly as written.
I usually serve it with Mexican Street Corn Casserole and Mexican Black Beans and a salad. Go-to money dinner and I can get it done in about an hour and a half.
Jedi Knight
Footballguy
Pinterest for me. My wife was the one who steered me to it. I set up about 25 boards of just recipe catagories and started pinning just recipes. Now, it's my cookbook. And I can find just about anything on there.
[icon]
Insoxicated
Took 3rd place out of 65 teams in our first SCA event in one of the most competitive markets with an entry we made up over beers yesterday.[icon] said:Competing with a couple buddies in our first SCA (Steak Cookoff) event today.
Ancillary category is bologna.
We are going with a slider that I’ve affectionately named “Goooood Morning Vietnam”
Start with Boars Head bologna Chub. Cut down to size, scored around edge, and smoked over applewood at 225 for 2 hours.
Then sliced into 1/2” thick slices, seared over 800 degree grates for nice crosshatching, and then finished with a heavy glaze consisting of 2pts homemade hot-chili sauce, 1pt Hoisin sauce, a squeeze of honey and dab of molasses.
Placed on buttered/toasted Hawaiian slider roll.
Topped with thick cut Wright’s Farm Bacon (extra crispy), egg (over easy then chopped with extra yolk), and homemade quick-pickled shaved red onion.
Its really really tasty.
The vietnamese theme is somewhat tenuous given the boars head chub is not technically Chua Lua (vietnamese bologna), and Hoisin is Chinese (but heavily used in Vietnam with certain dishes)... and vietnamese vinegared onions use white onion not red.... it’s a close enough play for us to have fun with.
PICS: https://imgur.com/a/1CZtJtp
We’ll take it
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Binky The Doormat
Footballguy
Binky The Doormat
Footballguy
I like raspberry cake.
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Wingnut
Footballguy
Tried something new tonight. Threw some fresh pineapple and papaya in the blender and got it close to liquid as I could. Then marinated chicken chunks in that for 2 hours, then wrapped those in bacon, and skewered them with fresh pineapple and red onion. Grilled em and brushed them with a mixture of soy, oyster sauce and brown sugar. They turned out pretty awesome, but using fresh fruit juice over tenderized the chicken and the texture was a bit mushy.
I never marinated with fresh pineapple it papaya juice, I've always used the canned or bottled stuff, which doesn't actually tenderize meat because the canning process kills the enzymes that do the work. Next time I'll go that route, as the chicken really doesn't need tenderizing, I just wanted some pineapple flavor.
Anyway here's before and after the grill pics. I served the skewers with air fryer sweet potato fries.
Before: https://i.imgur.com/pDOJBAV.jpg
After: https://i.imgur.com/843YV0C.jpg
I never marinated with fresh pineapple it papaya juice, I've always used the canned or bottled stuff, which doesn't actually tenderize meat because the canning process kills the enzymes that do the work. Next time I'll go that route, as the chicken really doesn't need tenderizing, I just wanted some pineapple flavor.
Anyway here's before and after the grill pics. I served the skewers with air fryer sweet potato fries.
Before: https://i.imgur.com/pDOJBAV.jpg
After: https://i.imgur.com/843YV0C.jpg
Drunken knight
Footballguy
I use the juice in the marinade as a compliment. really like tropical flavors and use guava, mango, pineapple, etc in bbq sauces.... or for seafood, passion fruit beurre blanc and whatnot .
NewlyRetired
Footballguy
I am a big fan of calzones and meat pies in general. As part of my new Asian kick of cooking, I am going to try what looks to be a Chinese version of pocket food. It looks awesome. Wish me luck!
https://www.youtube.com/watch?v=kgc4rFv63oA
https://www.youtube.com/watch?v=kgc4rFv63oA
Drunken knight
Footballguy
California Pizza Kitchen used to make a mu shu calzone..... and a peking duck pizza
Wingnut
Footballguy
Trying another something new tonight. Chicken and Italian sausage cooked with garlic, onions, wine, artichoke hearts, and cherry peppers because I have all those things on hand and I think this will be good.
No recipe, just gonna chunk up chicken breasts, season, brown on stove and set aside, then slice the talian sausage into half inch discs, brown on stove and set aside. Then I'll add some bacon fat to that same pan, and cook some garlic, oregano, and sliced red onion for a few minutes, then deglaze with white wine, scrape up brown bits, reduce by about half, add some chicken stock, then add the chicken, sausage, artichokes, and cherry peppers to the pan and simmer on stove for 15-20 min and season to taste with salt and pepper. Gonna serve it over Angel hair pasta, top with a sprinkling of finely chopped garlic greens from the garden for color, and a side of grilled asparagus.
Will report back on how it turns out.
No recipe, just gonna chunk up chicken breasts, season, brown on stove and set aside, then slice the talian sausage into half inch discs, brown on stove and set aside. Then I'll add some bacon fat to that same pan, and cook some garlic, oregano, and sliced red onion for a few minutes, then deglaze with white wine, scrape up brown bits, reduce by about half, add some chicken stock, then add the chicken, sausage, artichokes, and cherry peppers to the pan and simmer on stove for 15-20 min and season to taste with salt and pepper. Gonna serve it over Angel hair pasta, top with a sprinkling of finely chopped garlic greens from the garden for color, and a side of grilled asparagus.
Will report back on how it turns out.
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Mister CIA
Footballguy
I neglected to reply to this earlier, Seriouseats makes me look like a pro on Thanksgiving.
Brony
Footballguy
I didn't see anything in this thread on brussels sprouts. They are historically pretty crummy when moms used to boil em. But roasted, they are pretty darn tasty. I did this one tonight and turned out very good.
Oven to 425
Start with 1 to 2 lbs. of sprouts
Halve sprouts and get rid of loose leafs
Mix with salt and pepper and 2T of evoo
Roast for 20 minutes or until browned/carmelized. Stir occasionally.
After cooked, mix with 1T evoo, 1T balsamic vin, 1t honey. (initially seemed like not enough liquid, but was actually a little much)
Oven to 425
Start with 1 to 2 lbs. of sprouts
Halve sprouts and get rid of loose leafs
Mix with salt and pepper and 2T of evoo
Roast for 20 minutes or until browned/carmelized. Stir occasionally.
After cooked, mix with 1T evoo, 1T balsamic vin, 1t honey. (initially seemed like not enough liquid, but was actually a little much)
Drunken knight
Footballguy
I blanch and shock them. then either roast or pan sear. bacon, apple, and variations of vinaigrettes.
shuke
Black Ice Skeptic
Drunken knight
Footballguy
Quick, partial cooking. Maintains color, vitamins, and most flavor..... removes bitterness in the case of brussel sprouts.
shuke
Black Ice Skeptic
But then you roast them afterwards?
If I just go straight to grill or roast them what I am losing in vitamins and flavor?
Drunken knight
Footballguy
..... vs boiling to fully done.
gives you the option on how you want to finish them.
biggest advantage is reducing bitterness.
You will maintain the vitamins, but obviously lose the color when roasting or searing (caramelizing).
Mister CIA
Footballguy
Beef short-ribs are on special at Whole Foods this week.
Come Sunday!!
Come Sunday!!
Tony Jabroni
Footballguy
Slight tangent. Just watched a show on Food Network called "Girl meets Farm". Hottie. Like ridiculously hot. PSA.
heckmanm
Footballguy
