What's new
Fantasy Football - Footballguys Forums

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

***Official Cooking Discussion Thread*** (2 Viewers)

Brony said:
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)
Click to expand...
Mix S&P, Garlic Powder, Italian Bread Crumbs (the finer 'crushed' variety) and an herb mix like Italian or Herbs de Provence in a gallon zip-lock. Add Brussels Sprouts (or Broccoli, Cauliflour, etc.) Shake to coat. Put in 400 degree oven, ~30 for Cauliflower, Brussels Sprouts; less for Broccoli. Easy!!!

 
Chaka said:
Definitely my #1 go-to site, with The Food Lab being my favorite section. Gritzer is very good too.

For precision cooking & modernist techniques you can't beat ChefSteps.
Click to expand...
Serious eats is my number one as well.  Chef John on YouTube and Alton Brown have money recipes as well.

 
Found out we are having Easter at our house this year.  Does anyone have a recommended company to get the best ham (Hillshire Farms, Cooks, Sugardale), etc.)?  I am not making anything special with my ham, for example smoking a ham, just putting a honey glaze on the ham and go from there.

 
I am sure this is available somewhere on the internet as a tip so i am not claiming to be the inventor, but cooking spray has always annoyed me with the can being oily and it leaving a ring on the counter. 

I folded a paper towel and rubber banded it to the can near the top and it took care of both issues. 

 
i made a quesadilla by putting cheese between two tortillas and microwaving it and it was pretty good take taht to the bank brohans 

 
Drunken knight said:
I had some fun with seafood a few weeks ago...will post when I have an opportunity.
Click to expand...
We have a great local seafood vendor and I have been wanting to do a seafood dinner with some of our closer friends... finally did it.

starter:  Green papaya salad with jicama, mint, lime dressing with dungeness crab

second: ahi tartare with avocado, seaweed salad, unagi sauce over won ton chips

third: seared U10 scallops with yellow curry sauce over crispy noodle cake

main: grilled salmon and colossal prawns with a citrus, mirin glaze

dessert: key lime "mojito"pie

 
Drunken knight said:
We have a great local seafood vendor and I have been wanting to do a seafood dinner with some of our closer friends... finally did it.

starter:  Green papaya salad with jicama, mint, lime dressing with dungeness crab

second: ahi tartare with avocado, seaweed salad, unagi sauce over won ton chips

third: seared U10 scallops with yellow curry sauce over crispy noodle cake

main: grilled salmon and colossal prawns with a citrus, mirin glaze

dessert: key lime "mojito"pie
Click to expand...
:homerdrool:

 
you can put just about anything in between two tortillas and morcrowave it and it turns out ok i tried it with a piece of pizza and it was aces take that to the bank bromigos 

 
Patty Melt

Carmelize 1 sweet onion for 2 sandwiches

Cook two 1/3 lb burgers (quite flattened) to your choice of doneness. I like to do them in a big pan rather than a grill for these. I season well with garlic powder and Tony Chacheres.

Butter 4 slices of bread while burgers cook like you would for grilled cheese. I use white.

Remove burgers from pan and wipe pan dry. 

Pan back on hot burner.

Assemble like this in hot pan -- bread , slice of cheese (provolone here), burger, pile of carmelized onions, cover with thousand island, another slice of cheese, bread.

Brown both sides of sandwich like you would grilled cheese. 

Slice in half and serve.

Probly 2000 calories but so good

 
scalleped potatoes & ham.   Gave it a try.   Some prep involved.  1/2 cup flour, bunch of butter, various spices. peeled & sliced thin potatoes, 5 cups of milk(2%), 2 cups of ham, small onion.  In frying pan put 3/4 cup of butter-melt it & add flour & spices.  Stir like crazy then add the milk & stir like crazy.  Bring to boil.  In a 8 X 11 pre lubed baking dish put in the potatoes, onion, ham, add 1/2 of the stuff from the frying pan.   Throw the rest of the potatoes & onion & ham & add the rest of the potatoes, et al & throw the rest of the milk stuff over it.   In oven at 375 for 1 hour covered.   Take off cover & bake another 20 minutes.  Add cheese on top if you like.

A very hearty meal & really old school.

thanks for listening to a guy just off the golf course & thinking about my old bromigo cooking buds & you CAN'T  take that to the bank because the old swcer has a patent on that.

 
Any mushroom lovers out there have a favorite way to prepare them? 

We have morels popping up all around our house. Earlier this week, I harvested about 70 of them (3x more than I got all last year). Wasn't sure what to do with so many, so I made a "morel gravy". Started by sweating some shallots in half-stick of butter. Then I added the morels and sauteed for another 5 minutes. Next I added 1.5 Cups of white wine and reduced by half. Finished off with some heavy whipping cream and freshly grated nutmeg and served over wild rice. It was divine.

 Any suggestions for the next harvest?

 
E-Z Glider said:
Any mushroom lovers out there have a favorite way to prepare them? 

We have morels popping up all around our house. Earlier this week, I harvested about 70 of them (3x more than I got all last year). Wasn't sure what to do with so many, so I made a "morel gravy". Started by sweating some shallots in half-stick of butter. Then I added the morels and sauteed for another 5 minutes. Next I added 1.5 Cups of white wine and reduced by half. Finished off with some heavy whipping cream and freshly grated nutmeg and served over wild rice. It was divine.

 Any suggestions for the next harvest?
Click to expand...
Those are by far the best mushrooms on the planet.  Haven't had them in years...they don't grow well in the deep south.  I love them just pan-fried in butter.

 
E-Z Glider said:
Any mushroom lovers out there have a favorite way to prepare them? 

We have morels popping up all around our house. Earlier this week, I harvested about 70 of them (3x more than I got all last year). Wasn't sure what to do with so many, so I made a "morel gravy". Started by sweating some shallots in half-stick of butter. Then I added the morels and sauteed for another 5 minutes. Next I added 1.5 Cups of white wine and reduced by half. Finished off with some heavy whipping cream and freshly grated nutmeg and served over wild rice. It was divine.

 Any suggestions for the next harvest?
Click to expand...
lucky guy ...pan fried slightly breaded or not at all - with steak or pasta ...or both.  

I like using a really light batter that you would maybe use for fish - almost like a tempura batter 

 
E-Z Glider said:
Any mushroom lovers out there have a favorite way to prepare them? 

We have morels popping up all around our house. Earlier this week, I harvested about 70 of them (3x more than I got all last year). Wasn't sure what to do with so many, so I made a "morel gravy". Started by sweating some shallots in half-stick of butter. Then I added the morels and sauteed for another 5 minutes. Next I added 1.5 Cups of white wine and reduced by half. Finished off with some heavy whipping cream and freshly grated nutmeg and served over wild rice. It was divine.

 Any suggestions for the next harvest?
Click to expand...
Make sure to lightly shake them about 6 inches from the ground right after picking them.  The spores will root and you'll get more.  If you ever get more than you know what to do with, local quality restaurants will gladly buy them.

 
Anybody have a good recommendation for marinating salmon?

Yes I live in LA which isn't salmon country but I have some freshish and would like to do something good with it. Using the grill. TIA.

 
Last edited by a moderator:
SaintsInDome2006 said:
Anybody have a good recommendation for marinating salmon?

Yes I live in LA which isn't salmon country but I have some freshish and would like to do something good with it. Using the grill. TIA.
Click to expand...
I make this sauce all the time and it's a good marinade for fish or chicken.  Depending on how many people you're cooking for, you may have to increase the amounts.  This is for 2 people or so.

  • 1/2 cup chicken broth 
  • 2 tablespoons soy sauce
  • Salt and pepper
  • 1 teaspoon of ground ginger (optional if you like ginger)
  • Sesame seeds to sprinkle in (optional)
After you marinade the salmon:

  • whisk in 2 teaspoons of flour into the marinade/sauce. 
  • Mince 3 cloves of garlic
Put about 1 tablespoon of sesame oil into a pan and heat.  Cook the minced garlic for a minute or 2 until it's a little toasted and then pour the marinade/sauce into the pan.  Then simmer the sauce for about 10 minutes until it's reduced and thickened and serve over the salmon with rice.

 
You can also put some minced garlic into it while marinading the salmon so the flavor is part of the marinade.

 
Last edited by a moderator:
[icon] said:
Knife shopping.

Currently looking at the Kramer Zwilling Damascus 8” Chef.

https://www.cutleryandmore.com/zwilling-ja-henckels-bob-kramer/stainless-damascus-chefs-knife

Any experience/feedback/contenders?

Western style handle grip, wanting to avoid easily-Chipped/stained or otherwise high maintenance knives. 

:popcorn:  
Click to expand...
In for a penny, in for a pound.  Go for the Mungsten if you're at that level.

https://www.cutleryandmore.com/zwilling-ja-henckels/mungsten-damast-limited-edition-damascus-chefs-knife-p135722?gclid=CjwKCAjwmtDpBRAQEiwAC6lm4yew7BvIwrLPUvsjpsZ7TUQJYfBYLZ7X_WsmGjHV0dv2q51mW-02CRoC41kQAvD_BwE

 
do you guys ever go to town and spice up a can of ordinary soup i do for instance i will put soy sauce and some red pepper flakes in a can of chunky chicken soup and it makes it taste like an award winning chef from tv made it for you and if you are really feeling like a rebel you can even dump some ramen noodels in there and bam its a chicken meets china time up in here take that to the taste bud bank bromigos

 
I am looking to buy an electric steamer. Any recommendations or things to keep in mind?

Is there a real reason to avoid plastic? I see some sites are against it, BPA or even BPA-free, but they also appear to be of the anti-vaccine, anti-GMO variety of science. Admittedly, I have no knowledge here, so I may be misreading things.

Are there any other pros to glass or stainless steel?

Thanks for any advice.

 
TakiToki said:
I am looking to buy an electric steamer. Any recommendations or things to keep in mind?

Is there a real reason to avoid plastic? I see some sites are against it, BPA or even BPA-free, but they also appear to be of the anti-vaccine, anti-GMO variety of science. Admittedly, I have no knowledge here, so I may be misreading things.

Are there any other pros to glass or stainless steel?

Thanks for any advice.
Click to expand...
I believe you're not supposed to use the older non-stick pans when cooking with high-heat. The newer stuff is supposed to be OK and especially for a steamer since that is cooking at a lower temp.

 
Weather got cool (low 60s) so I decided to knock out a batch of seafood gumbo, and man did it turn out KILLER.

Before

After

I skimped on using the best quality sausage and crab meat, and used frozen okra because I didn't feel like going anywhere other than the Publix down the street. No matter, I had about a gallon of awesome shrimp stock in the freezer I made a few months ago...great stock makes a HUGE difference. I never skimp on that. Probably the best gumbo I've made in a few years.

 
Last edited by a moderator:
Wingnut said:
Weather got cool (low 60s) so I decided to knock out a batch of seafood gumbo, and man did it turn out KILLER.

Before

After

I skimped on using the best quality sausage and crab meat, and used frozen okra because I didn't feel like going anywhere other than the Publix down the street. No matter, I had about a gallon of awesome shrimp stock in the freezer I made a few months ago...great stock makes a HUGE difference. I never skimp on that. Probably the best gumbo I've made in a few years.
Click to expand...
Taking the time to make your own stock puts you in the top 1% of home chefs.  It truly is the soul of a soup/stew/gumbo.  It is a lot of work, time, and effort to make your own. Especially when you walk down the grocery isle and see all those boxed and canned stocks/broths.  Do not be tempted by those watered down salt licks.  

Suggested reading:

Broth and stock by Jennifer McGruther

Mastering Stocks and Broths: A Comprehensive by Rachael Mamane

 
This is an Alton Brown recipe. All you need is a whole chicken and a dutch oven. The schmaltz is the star of the show (and fun to say). Rip off a piece of bread and chicken and dunk it in the au jus and your eyes will roll into the back of your head. Rich, comforting, decedent.

  • Take one 4 lb chicken
  • Dissolve 1/3 cup kosher salt in 2 qts water
  • Add chicken and put in cridge for 8 to 12 hours.  Do this in the a.m.
  • Preheat oven with dutch oven and lid in it to 550.
  • Drain chicken wipe it down inside and out with papertowels and allow it to come to room temp while you wait on oven to pre heat.
  • When oven is hot, rub.it with oil and sprinkle salt on top.
  • Drop chicken in dutch oven and put the lid on.
  • Cook 15 minutes. 
  • Remove lid and baste the top with the accumulated juices.
  • Cook uncovered another 15 but leave top on oven.
  • Remove dutch oven, put on stove top, put top back on and let it sit for 10 minutes.
  • Remove top and let sit for 5 minutes.  
  • Put a wooden spoon in the bird and put it on a cutting board tilting it to drain juices into pot.
  • Pour the su jus into a couple of bowls. 
  • Put the cutting board on the table with a loaf of bread and dig in with your knife and hands.

 
Making this Bolognese (using rigatoni)

Letting it cook another 2 hours or so, will report back

disclaimer:  I’m not Italian so I’m sure your Nana’s sauce is far superior, but I’ve had pretty good luck with their stuff 

 
You must log in or register to reply here.

Similar threads

Scoresman
Iron Chef FBG - Interest Check and Rules Discussion
2
Replies
90
Views
4K
Scoresman
Scoresman
Hastur
Cookbooks - An ongoing obsession
Replies
34
Views
2K
Hastur
Hastur
Ministry of Pain
For those starting a Supplemental Nutritional Assistance Program with family or friends
Replies
5
Views
234
Gatorade
Gatorade

Users who are viewing this thread

Total: 1 (members: 0, guests: 1)
Back
Top