The Home Gourmet thread
10-01-2013, 12:16 PM
#923
Pan seared Lamb. Omnom, *******.
I try not to eat this too often because i'm pretty sure it'll kill me. Nachos. Between Crystal and i, we eat the whole thing. That's an 18" pan.
Buffalo chicken pasta. Good hot or cold.
I put this southwest-inspired mixture of stuff...
... In these. Yup. (Just noticed Crystal's Capri Sun at the bottom of the picture LOL)
Stuffed peppers boss status.
I was ******* hungry. Cilantro-lime quinoa mexican bowl thing.
Anything worth cooking always starts with onions, garlic, and peppers of some sort. (Jalapeno in this case.)
Turned into my own take on a Mexican Casserole of some sort. ******* delicious.
I try not to eat this too often because i'm pretty sure it'll kill me. Nachos. Between Crystal and i, we eat the whole thing. That's an 18" pan.
Buffalo chicken pasta. Good hot or cold.
I put this southwest-inspired mixture of stuff...
... In these. Yup. (Just noticed Crystal's Capri Sun at the bottom of the picture LOL)
Stuffed peppers boss status.
I was ******* hungry. Cilantro-lime quinoa mexican bowl thing.
Anything worth cooking always starts with onions, garlic, and peppers of some sort. (Jalapeno in this case.)
Turned into my own take on a Mexican Casserole of some sort. ******* delicious.
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10-03-2013, 11:14 AM
#925
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I've known of using star anise for enhancing meat flavor, but I got the idea to use it in a vegetarian dish to possible add a meat flavor. Not sure why, but it works. Anise by itself doesn't really have a meat taste, but in this stew I made, it somehow makes me think it has a mix of ground beef and pork in it. So much better than without.
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10-03-2013, 12:24 PM
#926
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https://www.edx.org/course/harvard-u...te-cuisine/639
I'm registered. Check out the list of chefs. Holy Moly.
I'm registered. Check out the list of chefs. Holy Moly.
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10-14-2013, 10:05 PM
#930
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Why don't I make homemade french toast more often? So cheap and simple to make, and such a filling and delicious meal. Thick slice of old french bread dipped in a mixture of egg, milk, cinnamon and a splash of orange liqueur (Patron Citronge in this case), then fried in a medium heat pan with butter. A little syrup on top, and you're good to go.
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10-21-2013, 01:58 AM
#932
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God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some ****. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
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10-21-2013, 09:55 AM
#934
2 Props,3 Dildos,& 1 Cat
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Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 573
God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some ****. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
My "know where your food came from" sense is tingling in a bad way on this one. But I almost know that feel.
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10-29-2013, 08:54 PM
#935
Made a Thai curry the other day. My curries usually result in mediocre flavor but this time it turned out to be one of the best meals I have ever made. Whipped up a spice blend, sauteed the onions, added chicken then coconut milk, herbs, and hooray. The girlfriend's soy-ginger bok choy was wonderful with it.
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11-01-2013, 09:32 AM
#938
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Something that frequents my plate. The potato. Pan roasted with love and care to perfection. Minimal seasoning, and a little butter and sou cream on top. Decent little bed time snack. My stomach was rumbling a bit.
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