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)

Hastur said:
Garlic Confit

Several bulbs of garlic, broken into cloves and peeled but left whole(I'm talking 30-40 cloves of garlic)

Enough Olive Oil to cover all ingredients

Fresh rosemary or Thyme

Fresh chili of your choice, chopped coursely

Bay leaf

Put all ingredients into a sauce pan and simmer over low heat for 30-40 minutes.  Let cool and store in fridge for several months. Great on toast, mixed with roasted potatoes or mashed potatoes, so many uses for these little cloves of gold.

If you are a fan of garlic, you've got to do this.  So easy, and oh so tasty.
Click to expand...
Just a heads up about a potential for botulism poisoning when using garlic confit. It's a small risk, but this lady recommends only making enough for a couple of weeks.

 
Finally got sold to making my own pasta. 
 

i did:

2.5 cups flour 

3 eggs

3 egg yolks

3 tablespoons tomato paste

1 tsp olive oil

1 tsp salt

Meatballs were 50/50 lamb/beef with onion, garlic and Basil leaves, seared in duck fat then finished in the sauce. 
 

the sauce was the only thing store bought, but it was Rao’s roasted garlic so worth it. 
 

My link

 
Leftover mashed potatoes

1 egg

1/2 cup flour

Chopped spring onions

cheese - lots of cheese

salt and pepper

mix all ingredients together, and form into 1/2 cup balls.  Flatten into pancake shape, dredge in flour, pan fry til golden brown.  Heart attack inducing breakfast goodness.  You can add some (already cooked)diced ham, bacon, or sausage if you'd like.  Pretty versatile recipe.

 
Hastur said:
Leftover mashed potatoes

1 egg

1/2 cup flour

Chopped spring onions

cheese - lots of cheese

salt and pepper

mix all ingredients together, and form into 1/2 cup balls.  Flatten into pancake shape, dredge in flour, pan fry til golden brown.  Heart attack inducing breakfast goodness.  You can add some (already cooked)diced ham, bacon, or sausage if you'd like.  Pretty versatile recipe.
Click to expand...
Are you familiar with croquettes? 

suggestions:

diced ham and cheese (manchego) 

sour cream and chive

minced sherry mushrooms

ground chorizo

 
I like avocado on everything and have taken to replacing all cheese in my diet with it.  It's a far better fat source than cheese and offers a very similar culinary experience - avocado on a medium rare sous vide burger (even better if it's bison) with habanero powder is just heaven.

 
A little 'off topic' but not...

Who is your 'dream team' favorite Italian television chef personality?

I think it would be a fun show to have Lidia Bastianich hosting, Mario Batali doing the prep work, Giada De Laurentis there for 'eye candy', Nick Stellino giving the reasons for what is happening, and Pasquale Sciarappa for comedy relief.  For fun, let's say Alton Brown(granted, not Italian, but his smarmy remarks are gold) is narrator. 

 
Michael chiarello- food is excellent, but showed himself to be a Richard during one of those top chef masters 

scott conant - also seems like an ####, but his tomato sauce is my go to for pizza and certain pastas

before there were “celebrity chefs” Mario actually had a fun show where he would travel Italy and talk about regional cuisine.

 
Hastur said:
A little 'off topic' but not...

Who is your 'dream team' favorite Italian television chef personality?

I think it would be a fun show to have Lidia Bastianich hosting, Mario Batali doing the prep work, Giada De Laurentis there for 'eye candy', Nick Stellino giving the reasons for what is happening, and Pasquale Sciarappa for comedy relief.  For fun, let's say Alton Brown(granted, not Italian, but his smarmy remarks are gold) is narrator. 
Click to expand...
Another bit of a tangent - I'm not usually a fan of the cooking competition shows (except British Baking), but I caught an episode of Chopped from the "Alton's Maniacal Baskets" tournament and the baskets he's putting together for them are hilariously cruel (e.g., salted licorice and cardoons).

 
Stellino will always have a special place in my heart. My Mary always had a tenuous relationship w food - she could live for a month on canned salmon, ice cream & chai - like druggies do, but it got even worse after she got sick. the pasta primavera i made her to celebrate regaining her appetite after chemo i pretty much learned to cook from the bottom up with pervy ol' Frugal Gourmet to perform. when the cancer came back and started to erode her was just about the time Stellino came on TV. new aromas - and the sight of shellfish (which i'm allergic to) - were the only thing that would get her interested, so i would fire up whatever Cucina Amore put on the menu and i developed a passion for cooking because the rewards were so heartfelt when i was successful. Gracie, maestro

 
wikkidpissah said:
Stellino will always have a special place in my heart. My Mary always had a tenuous relationship w food - she could live for a month on canned salmon, ice cream & chai - like druggies do, but it got even worse after she got sick. the pasta primavera i made her to celebrate regaining her appetite after chemo i pretty much learned to cook from the bottom up with pervy ol' Frugal Gourmet to perform. when the cancer came back and started to erode her was just about the time Stellino came on TV. new aromas - and the sight of shellfish (which i'm allergic to) - were the only thing that would get her interested, so i would fire up whatever Cucina Amore put on the menu and i developed a passion for cooking because the rewards were so heartfelt when i was successful. Gracie, maestro
Click to expand...
I missed that completely ...or the years have erased him from my memory.  Was a big Frugal Gourmet fan and we would tape it on Sundays when he was on PBS.  Had his first book too.  Always loved the idea of doing a bunch of cooking one day and leveraging off of that for the rest of the week. 

Too bad about his teen sodomy.  Jobs where you lord over trusting and unsuspecting minions just seems too tempting for some.

 
I think I saw heard this on food network but honestly can’t remember.

I heard or read somewhere about microwaving sweet corn in the husk. Tried it tonight

I trimmed the longer ends of the husks so they were even and cooked them 2 ears at a time for 4 minutes. Cut the stalk end 1 or 2 rows of corn in from the end with a sharp knife and the husk and silk pulled right off.

Delicious. I might not ever cook sweet corn another way again 

 
I picked my first jalapeno of the season from my garden today.  What should I make/cook for dinner tonight using it?  I'm leaning nachos, but am open to suggestions.

 
Cowboysfan8 said:
I think I saw heard this on food network but honestly can’t remember.

I heard or read somewhere about microwaving sweet corn in the husk. Tried it tonight

I trimmed the longer ends of the husks so they were even and cooked them 2 ears at a time for 4 minutes. Cut the stalk end 1 or 2 rows of corn in from the end with a sharp knife and the husk and silk pulled right off.

Delicious. I might not ever cook sweet corn another way again 
Click to expand...
it's definitely convenient, but I just can't kick the habit of a boiling it with milk, butter and some sugar ...the way I was raised

 https://spicysouthernkitchen.com/best-way-to-cook-corn-on-the-cob/

 
Is there a separate homemade pizza thread?  Have some dough related questions 

mainly best recipes for outdoor grills and how to make a nice round pizza instead of some misshapen monstrosity 

 
Binky The Doormat said:
never heard of him - seems like a nice guy, enjoyed the risotto video ...what got him - heart?
Click to expand...
That would be my first guess.  I think being booted from his element (the restaurant) by covid adversely affected him too. Just a vibe I picked up from his home kitchen videos.

 
Dan Lambskin said:
ive used this recipe a few times 

https://www.bonappetit.com/recipe/bas-best-bolognese

I’m open to an authentic recipe to try
Click to expand...
Here you go

He's a great follow for Italian recipes/cooking.

Basic differences from the recipe you posted that the guy from Bologna says to do/not to do:

-- No stock. Just water.

-- No spices other than salt and pepper

-- Cook at least 4 hours

-- No pancetta. Just pork, beef, and veal (or just pork/beef)

-- Do not blend pieces of vegetables. 

 
Last edited by a moderator:
Ooh, temps are dropping into the 40s this weekend and the predicted high is 73. That means only one thing, Gumbo!

Well, two things - gumbo and football.

I'm waffling between traditional pork andouille or smoke beef sausage. Smoked beef sausage is kind of my gumbo signature, but I have 3 pounds of pork andouille that ain't gonna eat itself. Probably gonna go with the smoked beef and save the andouille proper for red beans and rice.

And there will be well-seasoned shrimp on the side, and well-seasoned rice with mushrooms.

Loving life.

 
Dan Lambskin said:
ive used this recipe a few times 

https://www.bonappetit.com/recipe/bas-best-bolognese

I’m open to an authentic recipe to try
Click to expand...
Not for the light-hearted, but I look like a genius every time I follow this guy's recipes to the tee.  His videos are jacked up, in that YouTube eliminated annotations a couple of years ago, and thus removed segments of the video where he spelled out the exact measurements of ingredients.  I have the measurements in XML files for anyone who wants them, but this video looks like it allows for winging it.

Bolognese

I use  his recipe's for signature dishes:  Beef bourguignon, coq au vin, butter chicken, eggplant parm, to name a few.  I've not tried this particular recipe, but I have all the confidence in the world that is will amaze you. 

 
It's going to be me and my 2 teenage kids over 4 days this weekend(my youngest will probably have 2 of their friends over most of the weekend too, so let's say 4 teenagers).

What would be a good meal I can make on Friday that the kids can graze on over the weekend?  Lasagna?  Chili?  Gumbo?  I plan of having cold cuts and sandwich supplies in the fridge as well, just something to serve as a hot meal as needed.

 
Hastur said:
It's going to be me and my 2 teenage kids over 4 days this weekend(my youngest will probably have 2 of their friends over most of the weekend too, so let's say 4 teenagers).

What would be a good meal I can make on Friday that the kids can graze on over the weekend?  Lasagna?  Chili?  Gumbo?  I plan of having cold cuts and sandwich supplies in the fridge as well, just something to serve as a hot meal as needed.
Click to expand...


they all sound like they would be popular with the teens - maybe a change of pace with the chicken casserole with a ton of cheese and croutons?

https://www.tastycasseroles.com/swiss-cheese-chicken-stuffing-casserole/

there's a ton of variations of this out there - we use a full pound of swiss and chop the chicken breast into pieces ...maybe another can of chicken soup too.  The key is the amount of additional "cheesy goop" that's in there.

 
Hastur said:
It's going to be me and my 2 teenage kids over 4 days this weekend(my youngest will probably have 2 of their friends over most of the weekend too, so let's say 4 teenagers).

What would be a good meal I can make on Friday that the kids can graze on over the weekend?  Lasagna?  Chili?  Gumbo?  I plan of having cold cuts and sandwich supplies in the fridge as well, just something to serve as a hot meal as needed.
Click to expand...
I’d probably just put out a bunch of pizza and Doritos 

 
You must log in or register to reply here.

Similar threads

Scoresman
Iron Chef FBG - Interest Check and Rules Discussion
2
Replies
90
Views
3K
Scoresman
Scoresman
Hastur
Cookbooks - An ongoing obsession
Replies
34
Views
979
Hastur
Hastur
GordonGekko
How Much Food Does Your Household Waste On A Regular Basis? (7/30)
Replies
25
Views
3K
Nugget
Nugget

Users who are viewing this thread

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