Cooking/Food Thread
01-30-2010, 09:41 AM
#101
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Join Date: Jan 2007
Location: Round Pond, ME
Posts: 1,064
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Last couple times I've been grilling a steak or fish, I made a grilled Caesar salad.
You need whole Romaine hearts, some dressing(fresh if your ambitious, but bottled works OK since you don't use much) and good Parmesan cheese.
Just rinse the whole romaine heart, shaking off the excess water. Then split the romaine in half the long way, leaving it all attached at the bottom/stem. Put cut-side down on the grill for 2-3 minutes, flip over for another 2 minutes. Transfer to a platter, apply dressing all over with a pastry brush, then sprinkle with cheese.
Outside leaves usually end up a little scorched, so they can be tossed if you want(I kind of like a little scorch).
About the easiest different vegetable recipe I ever tried.
You need whole Romaine hearts, some dressing(fresh if your ambitious, but bottled works OK since you don't use much) and good Parmesan cheese.
Just rinse the whole romaine heart, shaking off the excess water. Then split the romaine in half the long way, leaving it all attached at the bottom/stem. Put cut-side down on the grill for 2-3 minutes, flip over for another 2 minutes. Transfer to a platter, apply dressing all over with a pastry brush, then sprinkle with cheese.
Outside leaves usually end up a little scorched, so they can be tossed if you want(I kind of like a little scorch).
About the easiest different vegetable recipe I ever tried.
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01-30-2010, 11:34 AM
#102
2 Props,3 Dildos,& 1 Cat
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Location: Fake Virginia
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Last couple times I've been grilling a steak or fish, I made a grilled Caesar salad.
You need whole Romaine hearts, some dressing(fresh if your ambitious, but bottled works OK since you don't use much) and good Parmesan cheese.
Just rinse the whole romaine heart, shaking off the excess water. Then split the romaine in half the long way, leaving it all attached at the bottom/stem. Put cut-side down on the grill for 2-3 minutes, flip over for another 2 minutes. Transfer to a platter, apply dressing all over with a pastry brush, then sprinkle with cheese.
Outside leaves usually end up a little scorched, so they can be tossed if you want(I kind of like a little scorch).
About the easiest different vegetable recipe I ever tried.
You need whole Romaine hearts, some dressing(fresh if your ambitious, but bottled works OK since you don't use much) and good Parmesan cheese.
Just rinse the whole romaine heart, shaking off the excess water. Then split the romaine in half the long way, leaving it all attached at the bottom/stem. Put cut-side down on the grill for 2-3 minutes, flip over for another 2 minutes. Transfer to a platter, apply dressing all over with a pastry brush, then sprinkle with cheese.
Outside leaves usually end up a little scorched, so they can be tossed if you want(I kind of like a little scorch).
About the easiest different vegetable recipe I ever tried.
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02-11-2010, 02:22 AM
#104
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Location: Birmingham Alabama
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Anybody ever had Inglehoffer Sweet Hot mustard? I just realized how much I love that ****. Starts out sweet and immediately turns very aromatic with a strong horseradish punch, but it's gone as soon as it appeared so it isn't like it's really "hot". Just at some on a batch of dick sandwiches and I don't know how I used to eat them without the stuff. Right up there with Sriracha on my list of awesome condiments.
Helpful tip, it works great for clearing up sinus congestion. I ate some when I had a bad head cold a few weeks ago and it opened up a flood gate in my head. My nose dripped all over the place for hours.
Helpful tip, it works great for clearing up sinus congestion. I ate some when I had a bad head cold a few weeks ago and it opened up a flood gate in my head. My nose dripped all over the place for hours.
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02-16-2010, 05:22 PM
#107
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OH MY GOD! As you guys may have noticed from my other recipes, I'm not a healthy eater or cooker. I like soul food/comfort food. Well I have a new one for you. I stumbled upon this flavor combination sent from the gods. Background story, my favorite meal all year is New Years with the Fried Pork chops, simple salad with hog jawl grease, black eyed peas, corn bread, ect. ANYWAY, I found some hog jawl (Mostly a southern thing, cheek of a hog, basically extra fatty bacon, a little saltier and fries up super crispy. Comes in blocks) the other day in Wal-Mart for cheap so I bought two packs. I LOVE LOVE LOVE some salty pork fried to crispy perfection. I popped a little single size serving in the skillet and fried them up, just for a snack. Then I got to thinking about how I wish I had a salad to pour the grease on top of. I remembered I had a little bit of cabbage left over from Chinese a few nights ago. Chopped some up finely and threw it in the pan once the pork came out, right on top of all of that delicious grease (might want to pour a little out, you don't want it to be soupy, just enough to moisten the cabbage and add the flavor and nice color). A splash of soy sauce, and a dash or garlic powder and OMG!!! This is now one of my favorite quick, easy and cheap snacks ever. it might clog my arteries, but I just don't give a damn. So now I'm eating a plate full of pork fried cabbage, hog jawl and I even sliced up a little smoked Gouda on the side. The combination of the 3 is like heaven in your mouth. I **** you not, this flavor is unreal. Of course you have to like pork like I do.
Might not be everyones thing, but I sure as hell think it's ****** awesome! Might also work well as a side dish with something else. Make a whole greasy and delicious comfort food meal. Some sliced garden fresh tomatoes, maybe some kind of veggie salad to offset the unhealthy pork.
Thought I would share. I plan to make another plate of death later tonight, try some scallions in it this time.
Might not be everyones thing, but I sure as hell think it's ****** awesome! Might also work well as a side dish with something else. Make a whole greasy and delicious comfort food meal. Some sliced garden fresh tomatoes, maybe some kind of veggie salad to offset the unhealthy pork.
Thought I would share. I plan to make another plate of death later tonight, try some scallions in it this time.
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03-13-2010, 02:09 AM
#108
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My Chicken Minestrone/Chicken Noodle Soup
I've been craving something like this for a week or more, and with my new diet I've been trying to stick with simple and healthy foods, so this was a treat. It's not exactly unhealthy though, very little fat and for the entire pot of probably 10-12 generous serving maybe has 3,000 calories. I'd rank it up close to my hot and sour soup, this one is slightly more mild/light and less oily.
Ingredients for 10-12 large servings: (All of these are rough, since I went by feel and didn't measure anything)
-Skinless and boneless chicken breast tenderloin ~1lb
-Small pasta (forget the name of what I used, but Orzo or any small pasta will do) - 4 cups uncooked
-Chicken broth - 60oz or two "boxes/cartons" (I used the 99% fat free and low sodium kind)
-Water - 6 cups
-Celery - 2 stalks or 2 cups chopped
-Scallions - 2 cups chopped (green and white ends)
-Bell pepper - 1 large chopped
-Portobello Mushrooms - 2 cups chopped
-Cabbage - 1/2 head finely chopped
-Basil (8-10 leafs fresh)
-Soy Sauce (1/4 cup)
-Balsamic Vinegar (1/4 cup)
-Garlic (fresh or powder) ~1tbsp
-Onion Powder ~1tbsp
-Paprika ~1tbsp
-Black pepper ~1tbsp
-Honey (odd) ~2tbsp
-1 can Tomato or fresh chopped
Optional:
I added a small amount of Sriracha
Pour the broth into a large pan and begin to cook the pasta, leave the water out for now so it absorbs broth not water. While it cooks, cook your chicken in a hot pan with a light splash of olive oil. In the pan put half of your Basil and a pinch of salt and pepper. Let it brown a little and once cooked chop or break into pieces and add to the broth. Chop all of your veggies to a size you like and add them to the broth and the can of tomatoes if you don't have fresh. Lastly, add the water, garlic, onion powder, paprika, tomatoes, balsamic vinegar, soy sauce, honey and the rest of your basil and cover and let cook on low heat for another hour or two, or until everything is cooked to your preferred texture. I like my veggies still in tact and slightly firm, nothing worse than mushy veggies.
Enjoy. Makes me want to open a soup kitchen and make this stuff in 5 gallon batches and sell it for $2 a bowl.
I've been craving something like this for a week or more, and with my new diet I've been trying to stick with simple and healthy foods, so this was a treat. It's not exactly unhealthy though, very little fat and for the entire pot of probably 10-12 generous serving maybe has 3,000 calories. I'd rank it up close to my hot and sour soup, this one is slightly more mild/light and less oily.
Ingredients for 10-12 large servings: (All of these are rough, since I went by feel and didn't measure anything)
-Skinless and boneless chicken breast tenderloin ~1lb
-Small pasta (forget the name of what I used, but Orzo or any small pasta will do) - 4 cups uncooked
-Chicken broth - 60oz or two "boxes/cartons" (I used the 99% fat free and low sodium kind)
-Water - 6 cups
-Celery - 2 stalks or 2 cups chopped
-Scallions - 2 cups chopped (green and white ends)
-Bell pepper - 1 large chopped
-Portobello Mushrooms - 2 cups chopped
-Cabbage - 1/2 head finely chopped
-Basil (8-10 leafs fresh)
-Soy Sauce (1/4 cup)
-Balsamic Vinegar (1/4 cup)
-Garlic (fresh or powder) ~1tbsp
-Onion Powder ~1tbsp
-Paprika ~1tbsp
-Black pepper ~1tbsp
-Honey (odd) ~2tbsp
-1 can Tomato or fresh chopped
Optional:
I added a small amount of Sriracha
Pour the broth into a large pan and begin to cook the pasta, leave the water out for now so it absorbs broth not water. While it cooks, cook your chicken in a hot pan with a light splash of olive oil. In the pan put half of your Basil and a pinch of salt and pepper. Let it brown a little and once cooked chop or break into pieces and add to the broth. Chop all of your veggies to a size you like and add them to the broth and the can of tomatoes if you don't have fresh. Lastly, add the water, garlic, onion powder, paprika, tomatoes, balsamic vinegar, soy sauce, honey and the rest of your basil and cover and let cook on low heat for another hour or two, or until everything is cooked to your preferred texture. I like my veggies still in tact and slightly firm, nothing worse than mushy veggies.
Enjoy. Makes me want to open a soup kitchen and make this stuff in 5 gallon batches and sell it for $2 a bowl.
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03-13-2010, 03:06 AM
#110
I know a thing or two about Sriracha. This is Sriracha:
Most people associate it with a condiment found on the tables in Vietnamese restaurants with the name Huy Fong on it. That particular Sriracha was created in the US by a Vietnamese immigrant named David Tran.
The sauce is actually Thai, named after the town in Sriracha, Thailand. What pisses me off a little is that the guy patented (trademarked?) the name Sriracha as his own product. I don't know how you get rights to the name of a town you have nothing to do with. He is not Thai, his sauce is not made in Thailand, yet he owns the rights on its name. Perhaps somebody came into his home and disrespected his family and this is his payback.
For the real deal, try Shark brand Sriracha sauce, imported from Thailand, without any preservatives:
Most people associate it with a condiment found on the tables in Vietnamese restaurants with the name Huy Fong on it. That particular Sriracha was created in the US by a Vietnamese immigrant named David Tran.
The sauce is actually Thai, named after the town in Sriracha, Thailand. What pisses me off a little is that the guy patented (trademarked?) the name Sriracha as his own product. I don't know how you get rights to the name of a town you have nothing to do with. He is not Thai, his sauce is not made in Thailand, yet he owns the rights on its name. Perhaps somebody came into his home and disrespected his family and this is his payback.
For the real deal, try Shark brand Sriracha sauce, imported from Thailand, without any preservatives:
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I do want to try some of that stuff though.
03-14-2010, 11:14 PM
#115
Anybody ever had Inglehoffer Sweet Hot mustard? I just realized how much I love that ****. Starts out sweet and immediately turns very aromatic with a strong horseradish punch, but it's gone as soon as it appeared so it isn't like it's really "hot". Just at some on a batch of dick sandwiches and I don't know how I used to eat them without the stuff. Right up there with Sriracha on my list of awesome condiments.
Helpful tip, it works great for clearing up sinus congestion. I ate some when I had a bad head cold a few weeks ago and it opened up a flood gate in my head. My nose dripped all over the place for hours.
Helpful tip, it works great for clearing up sinus congestion. I ate some when I had a bad head cold a few weeks ago and it opened up a flood gate in my head. My nose dripped all over the place for hours.
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03-15-2010, 11:57 AM
#116
Junior Member
Join Date: Jan 2008
Location: Ashburn, VA
Posts: 442
Total Cats: 0
Twist on chicken soup:
My wife is from Guatemala and adds cilantro (close to finish time) and avocado (close to finish time as well). Definitely adds a really neat taste. Texture is iffy for the avocado, but I don't mind it.
My wife is from Guatemala and adds cilantro (close to finish time) and avocado (close to finish time as well). Definitely adds a really neat taste. Texture is iffy for the avocado, but I don't mind it.
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03-15-2010, 12:14 PM
#117
Don't really have a food thing, but food related. I just spent the day yesterday installing a new gas line so I could hook up the new gas range that my wife wanted. Cooking is her hobby, so I figured that I would give her the tool that she really needed. The ceramic cooktop range worked fine and was only a couple of years old, but she missed gas.
Actually, it's LPG, as we don't have natural gas in the country, just propane. Had to convert all of the burner and oven orfices to smaller ones and adjust the regulator but it's done now and works awesome.
Actually, it's LPG, as we don't have natural gas in the country, just propane. Had to convert all of the burner and oven orfices to smaller ones and adjust the regulator but it's done now and works awesome.
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03-15-2010, 04:08 PM
#118
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Location: Birmingham Alabama
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Don't really have a food thing, but food related. I just spent the day yesterday installing a new gas line so I could hook up the new gas range that my wife wanted. Cooking is her hobby, so I figured that I would give her the tool that she really needed. The ceramic cooktop range worked fine and was only a couple of years old, but she missed gas.
Actually, it's LPG, as we don't have natural gas in the country, just propane. Had to convert all of the burner and oven orfices to smaller ones and adjust the regulator but it's done now and works awesome.
Actually, it's LPG, as we don't have natural gas in the country, just propane. Had to convert all of the burner and oven orfices to smaller ones and adjust the regulator but it's done now and works awesome.
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