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cooking
- Thread starter peawar
- Start date
I like to take extra thick pork chops (I can go to the local butcher and he cuts them just shy of 2") and leave them in the smoker all day. I usually grill a few portabello slices and make rice and gravy to go with it. I'd like to have mashed 'taters more often, but the kids like rice and gravy for some reason.
I hate to cook. If I could afford to hire a chef, I would. Cooking and housework are the things I despise most. Having said all that; I'm actually a pretty good cook. I make a blue ribbon beer chilli that will floor you. But it takes 24 hours; which is a PITA. Lots of veggies in it. Also, ground beef and two different types of sausage. Not to mention a whole gang of spices.
I also make a mean stir fry. Lots of brocoli, cauliflower, carrots, peppers, shrooms, onions, steak, chicken, etc. It's also a PITA because I only use fresh veggies. So I have to dice all of that stuff. Takes forever.
Another one I'm really good with is fajitas. Same deal as the stir fry. Loads of fresh veggies that take forever to dice properly. Then I sautee them and then the meat. It takes forever and I hate the preperation phase of all of these dishes. But eating it is great!
But most of the time, I just eat sandwiches or soup or salads. I rarely invest a lot of time into cooking unless I'm cooking for someone. If it's just me, I go for whats quick and easy.
I also make a mean stir fry. Lots of brocoli, cauliflower, carrots, peppers, shrooms, onions, steak, chicken, etc. It's also a PITA because I only use fresh veggies. So I have to dice all of that stuff. Takes forever.
Another one I'm really good with is fajitas. Same deal as the stir fry. Loads of fresh veggies that take forever to dice properly. Then I sautee them and then the meat. It takes forever and I hate the preperation phase of all of these dishes. But eating it is great!
But most of the time, I just eat sandwiches or soup or salads. I rarely invest a lot of time into cooking unless I'm cooking for someone. If it's just me, I go for whats quick and easy.
i know what yall are saying about professional chefwork being tedious! im taking a culinary class right now and it's very tedious and a lot of people act like elitists...
Here's my list of food I can cook well that I like to make:
Wontons- they take forever to prepare and wrap, but they're delicious after I fry em up. If they didn't take so long to make, I'd make some more often.
Cucumber sushi- I haven't tried with any other filler besides cucumber yet. It's fun to roll up the seaweed and rice just perfect so it looks nice.
Fried potatoes with onions- I was gonna make chips one day in the frying pan, but noticed they came out better as plain fried potatoes. Lightly fried some onions with them and turned out to be a tasty meal.
Various soups- Ramen noodles with veggies added in, other types of noodles from the Chinese grocery store (my favorite grocery store around here), maybe with some miso, dried mushrooms, and more seaweed.
I want to try making daifuku (rice cakes filled with red bean paste) sometime. I have all the ingredients and I've eaten them before, so I know what they should look like. I just haven't got around to making them yet.
Wontons- they take forever to prepare and wrap, but they're delicious after I fry em up. If they didn't take so long to make, I'd make some more often.
Cucumber sushi- I haven't tried with any other filler besides cucumber yet. It's fun to roll up the seaweed and rice just perfect so it looks nice.
Fried potatoes with onions- I was gonna make chips one day in the frying pan, but noticed they came out better as plain fried potatoes. Lightly fried some onions with them and turned out to be a tasty meal.
Various soups- Ramen noodles with veggies added in, other types of noodles from the Chinese grocery store (my favorite grocery store around here), maybe with some miso, dried mushrooms, and more seaweed.
I want to try making daifuku (rice cakes filled with red bean paste) sometime. I have all the ingredients and I've eaten them before, so I know what they should look like. I just haven't got around to making them yet.
The best dish I know how to make is Japanese tempura - chunks of various vegetables and mushrooms dipped in batter and deep-fried (a good tip, btw, is using beer in the batter instead of carbonated water). It's a bit of a chore, though, so it's been a while now.
For an everyday kind of dish, I like to make a savory, curry-flavored lentil stew with onions, cauliflower, broccoli and bell peppers. Very easy, cooks fast, and if you don't eat it all you will later at night.
For an everyday kind of dish, I like to make a savory, curry-flavored lentil stew with onions, cauliflower, broccoli and bell peppers. Very easy, cooks fast, and if you don't eat it all you will later at night.
I can cook fairly well. My favorite thing to make is a good steak and baked potato. BBQ ribs is great as well. More so if they are beef ribs. I don't really like thinking ahead while cooking, so most of the time I am hungry when I start cooking and I make something simple.
lowsound
lowsound
We cook just about everything. Being omnivores we can go Vegan to Steak. Lots's of fish. Tonight is fish taco night.
We use fresh cod or whatever firm white fish is looking good. Roll it in a mix of Red Chilli powder, Cumin, Garlic powder and salt (Spiced New Mexican Chilli Powder if you can find it pre-packaged).
Bake at 350 in a glass baking dish until opaque (15 min - maybe - you don't want to over cook this.)
Serve in tortilia with shredded cabbage and remoulade or another suitable spicy 'white based' sauce like Jalapeno Tartar sauce.
Sides of steamed rice and Lentils for a take on the typical re-fried beans & mexi-rice (MIM Rice ?)
The remoulade is painful - it's pretty involved but if you've got a good recipe, it keeps pretty well and it's worth the work. It has to be a decent sized batch though. That way we can do crab cakes later in the week ...
I'm a big cook book fan. That fav's of the moment ...
How to Cook Everything - Mark Bittman
How to Cook Everything Vegetarian -Bittman
True Thai - Victor Sodsook
A Feast of Sante Fe - Huntley Dent
The Art of Baking - Williams-Sonoma
Any recommendations out there ?
We use fresh cod or whatever firm white fish is looking good. Roll it in a mix of Red Chilli powder, Cumin, Garlic powder and salt (Spiced New Mexican Chilli Powder if you can find it pre-packaged).
Bake at 350 in a glass baking dish until opaque (15 min - maybe - you don't want to over cook this.)
Serve in tortilia with shredded cabbage and remoulade or another suitable spicy 'white based' sauce like Jalapeno Tartar sauce.
Sides of steamed rice and Lentils for a take on the typical re-fried beans & mexi-rice (MIM Rice ?)
The remoulade is painful - it's pretty involved but if you've got a good recipe, it keeps pretty well and it's worth the work. It has to be a decent sized batch though. That way we can do crab cakes later in the week ...
I'm a big cook book fan. That fav's of the moment ...
How to Cook Everything - Mark Bittman
How to Cook Everything Vegetarian -Bittman
True Thai - Victor Sodsook
A Feast of Sante Fe - Huntley Dent
The Art of Baking - Williams-Sonoma
Any recommendations out there ?
I don't cook enough to have a favorite thing to cook. I usually just make subs and throw them in the toaster oven.
I love to cook. Over this past weekend I made a great spinach salad with an sesame seed/poppy seed/apple cider vinaigrette, marinated talapia fried in sesame seeds, and a tomato and artichoke heart soup.
The most killer thing I've ever made was probably seared sea scallops with a champagne vanilla butter sauce. That, or a walnut encrusted salmon with a mango papaya relish.
The most killer thing I've ever made was probably seared sea scallops with a champagne vanilla butter sauce. That, or a walnut encrusted salmon with a mango papaya relish.
I'm from South Louisiana.
Are you saying that you are, or are you picking on someone for saying they are... were.... something?
If you are, where at exactly? I grew up between Stephensville/Morgan City and Centerville (just past Patterson, actually).
