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Author Topic: A Cooking Thread?  (Read 457604 times)

Johnny C

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Re: A Cooking Thread?
« Reply #950 on: 13 Apr 2011, 15:21 »

Before I leap off into the great unknown, has anyone here done any cooking with nettles?

If so, advices please.

no, BUT 1) use gloves use gloves use gloves use gloves 2) from what i understand they have a pleasant and light woody flavour to them so they'd go well, likely, with pork or chicken. to whit: this recipe looks awesome.
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Re: A Cooking Thread?
« Reply #951 on: 13 Apr 2011, 15:43 »

Guys. GUESS WHAT I AM MAKING FOR DINNER RIGHT NOW.
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Johnny C

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Re: A Cooking Thread?
« Reply #952 on: 13 Apr 2011, 15:50 »

mac & cheese
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SirJuggles

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Re: A Cooking Thread?
« Reply #953 on: 13 Apr 2011, 16:06 »

Nettles
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Edith

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Re: A Cooking Thread?
« Reply #954 on: 13 Apr 2011, 16:14 »

Pizza, you lazy nerd.  :lol:
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Liz

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Re: A Cooking Thread?
« Reply #955 on: 13 Apr 2011, 16:45 »

I made pizza.

Because I am lazy.
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Re: A Cooking Thread?
« Reply #956 on: 13 Apr 2011, 16:56 »

Nettle pizza?
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Re: A Cooking Thread?
« Reply #957 on: 13 Apr 2011, 18:36 »

Pizza, you lazy nerd.  :lol:

Wrong. I do not make pizza! I order it. DUH.
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Re: A Cooking Thread?
« Reply #958 on: 13 Apr 2011, 18:39 »

There's the problem with a tiny screen. I forgot you said "making" and answered as if you said "having." How was your mac & cheese?
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Re: A Cooking Thread?
« Reply #959 on: 13 Apr 2011, 19:32 »

Delicious.

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The Seldom Killer

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Re: A Cooking Thread?
« Reply #960 on: 14 Apr 2011, 01:11 »


no, BUT 1) use gloves use gloves use gloves use gloves

I grew up in the country, I know all about the usual effects of nettles. I've spotted a patc close to where I live and made sure that it has a ready supply of dock leaves.
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Inlander

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Re: A Cooking Thread?
« Reply #961 on: 14 Apr 2011, 04:15 »

Today I got myself some lamb shanks (saltbush lamb, fuck yeah!), some carrots, some onions, some Russian garlic, some tomatoes, some stock, some red wine, some olive oil, some bay leaves, some sage leaves, some oregano, some thyme, some salt, some pepper, and some anchovies, and I stuck it all in a pot and I put it in a slow oven for the afternoon and I got myself a stew goin'.
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Re: A Cooking Thread?
« Reply #962 on: 14 Apr 2011, 08:48 »

Johnny, not everyone has cast iron cookware available for such low prices. One of my friends in the UK has been looking for a skillet for literally years because the ones that are large enough are only available from industrial suppliers. So don't be such a racist.
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Re: A Cooking Thread?
« Reply #963 on: 14 Apr 2011, 08:53 »

How big a pan are they looking for?? You can get an 11" Lodge Logic (not the greatest brand but whatever how different does straight up cast iron get?) grill pan or skillet off Amazon for like 17 bucks.
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The Seldom Killer

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Re: A Cooking Thread?
« Reply #964 on: 14 Apr 2011, 09:23 »

Right, here we go.

Firstly a big pile of nettles


Stripped from the stalks


Washed and put in a pan to simmer


And with a bit of butter melted in.


Not a bad taste, but not that powerful or strong. Going to mix it into some mashed potato and serve with lamb and aubergine.
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Johnny C

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Re: A Cooking Thread?
« Reply #965 on: 14 Apr 2011, 16:35 »

Johnny, not everyone has cast iron cookware available for such low prices. One of my friends in the UK has been looking for a skillet for literally years because the ones that are large enough are only available from industrial suppliers. So don't be such a racist.

http://www.amazon.co.uk/Kitchen-Craft-Clearview-Grill-Plain/dp/B000PABYNC/ref=pd_cp_kh_1 ????
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The Seldom Killer

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Re: A Cooking Thread?
« Reply #966 on: 15 Apr 2011, 00:12 »

And here is the end result.



All I can say is that it looked a lot more appealing when I was eating it and it was very tasty too. Now consulting Richard Mabey's Food for Free to see what to forrage next.
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Re: A Cooking Thread?
« Reply #967 on: 15 Apr 2011, 07:37 »

I came from school yesterday, and threw some eggs, a red onion, mushrooms, parsley, zucchinis, and some maple syrup flavoured bacon in a bowl and had an omelet. Tossed a bit of cheese while it was on the pan. It was awesome. Had a bit of tabbouleh as an aside. It was awesome.
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Lupercal

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Re: A Cooking Thread?
« Reply #968 on: 15 Apr 2011, 07:56 »

Made hot cross bread and butter pudding yesterday, was amazing. Pics to follow.

And for lunch I made me and my bro a pretty rad salad that consisted of lettuce, radishes, fennel, black pepper, olive oil, french pizza oil, lightly fried and seasoned chicken, and ribbons of egg which was essentially like 5 eggy pancakes rolled up together to make a linguine sort of thing. I didn't know that adding pepper, mixed herbs and other stuff to eggs could make them so damn tasty.
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David_Dovey

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Re: A Cooking Thread?
« Reply #969 on: 15 Apr 2011, 08:28 »

french pizza oil

?

This is a new concept to me
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redglasscurls

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Re: A Cooking Thread?
« Reply #970 on: 15 Apr 2011, 14:02 »

"Lesieur pizza oil    

The oil for delicately spiced dishes

This culinary preparation containing sunflower oil harmoniously combines the piquancy of chili peppers with the flavour of coriander and the scent of aromatic herbs.
Discover all the flavour of delicious, spicy cuisine."

Sorry Lesieur, I do not usually associate sunflowers, chili peppers, and coriander with the authentic flavor of pizza.
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Slick

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Re: A Cooking Thread?
« Reply #971 on: 15 Apr 2011, 16:39 »

No, but those would all work well for dipping the crust in.
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Lupercal

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Re: A Cooking Thread?
« Reply #972 on: 16 Apr 2011, 07:45 »

The "Huile pour Pizza" I have in my house is essentially really old chili-infused olive oil. It is spicy but makes everything taste better. If I've got lettuce, I've got the huile.

Hot Cross Bread and Butter Pudding was eaten to death, before my camera had charged. Major sad-face.
« Last Edit: 16 Apr 2011, 07:53 by Lupercal »
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Barmymoo

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Re: A Cooking Thread?
« Reply #973 on: 17 Apr 2011, 13:07 »

Last night I stayed at a friend's house and we cooked stuffed cabbage leaves. I can't give you the recipe because I don't have it (because it was in french) but basically it was blanched cabbage leaves in little dishes, with a stuffing of pine nuts, shredded cabbage, coriander, chives, other things that go in stuffing, It was amazing! I also made a sauce to dip vegetables in, which I was very proud of - it was creme fraiche, summer whey, powdered fennel, cinnamon, white pepper, salt, ginger and maybe something else too. I've never really done this kind of cooking completely from scratch just for a regular meal and it's great!
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Ozymandias

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Re: A Cooking Thread?
« Reply #974 on: 17 Apr 2011, 18:49 »

Hold on, you stuffed cabbage with more cabbage?
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Johnny C

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Re: A Cooking Thread?
« Reply #975 on: 17 Apr 2011, 18:51 »

if anyone posts an xzibit joke in response to jordan i'll fucking take them out
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Liz

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Re: A Cooking Thread?
« Reply #976 on: 17 Apr 2011, 18:54 »

yo dawg
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Johnny C

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Re: A Cooking Thread?
« Reply #977 on: 17 Apr 2011, 19:05 »

sorry liz, you're dead
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Johnny C

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Re: A Cooking Thread?
« Reply #978 on: 17 Apr 2011, 19:06 »

i did not want it to end this way but alas it is as the scryer foretold
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Theriandros

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Re: A Cooking Thread?
« Reply #979 on: 17 Apr 2011, 19:10 »

Infusing my olive oil with garlic has been a revelation. I am SO HAPPY dipping my warm fresh bread in it.
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Inlander

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Re: A Cooking Thread?
« Reply #980 on: 17 Apr 2011, 19:12 »

sorry liz, you're dead

That's not fair, when you said you'd take her out she assumed you meant for dinner! This is a thread all about food, after all.
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Johnny C

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Re: A Cooking Thread?
« Reply #981 on: 17 Apr 2011, 19:16 »

i usually don't preface that with the adverb form of "fucking"
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Johnny C

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Re: A Cooking Thread?
« Reply #982 on: 17 Apr 2011, 19:17 »

"do you want to fucking go to a movie or concert maybe?" –me, apparently, in harry's mind
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tania

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Re: A Cooking Thread?
« Reply #983 on: 17 Apr 2011, 19:31 »

yeah i'm down
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Inlander

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Re: A Cooking Thread?
« Reply #984 on: 17 Apr 2011, 19:41 »

Fuck yeah let's go
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Johnny C

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Re: A Cooking Thread?
« Reply #985 on: 17 Apr 2011, 20:11 »

alright dickshits, anything catch your eye at the bitchballing megaplex
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Re: A Cooking Thread?
« Reply #986 on: 17 Apr 2011, 20:14 »

Fuck: The Movie
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David_Dovey

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Re: A Cooking Thread?
« Reply #987 on: 17 Apr 2011, 20:17 »

Can we hit the Dairy Queen afterwards you cocksucker?
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Johnny C

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Re: A Cooking Thread?
« Reply #988 on: 17 Apr 2011, 20:26 »

i'm actually going to go get a blizzard tonight
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Inlander

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Re: A Cooking Thread?
« Reply #989 on: 17 Apr 2011, 21:26 »

alright dickshits, anything catch your eye at the bitchballing megaplex

A David Mamet film I guess?
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Johnny C

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Re: A Cooking Thread?
« Reply #990 on: 17 Apr 2011, 22:05 »

alright well let's get our fuckasses moving you shitstarters and catch a flick by that cockpussy david mamet
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Liz

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Re: A Cooking Thread?
« Reply #991 on: 18 Apr 2011, 07:02 »

Johnny C I love you.
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abadname

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Re: A Cooking Thread?
« Reply #992 on: 18 Apr 2011, 22:07 »

Today I made Carnitas for my fiancee, i have started making her things for when she gets off work on my day off since she work right by my house, but it's turning into a great thing.  Pictures:
Right before it went into the oven: I had grilled it and smoked it outside at this point and had made all the braising liquid stuff inside, put it together and into the over for 4 hours

Drain the liquid into a pot for reduction and cool then shred and you have this.  I reduced the liquid by half to where it was a salty, sweet, spicy glaze then poured it over

Home made pico de gallo, salsa, and local tortillas still hot off the press.  Should have bought local beer to go with it but alas.

This is the woman I'll be cooking for for the rest of my life, I'm a lucky guy.

This was my first time making the carnitas, but luckily my knowledge helped me to just put together what i recognized as flavors and what I know of cooking into some of the best tacos I've ever had.  Smoked carnitas are what it's about.
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Re: A Cooking Thread?
« Reply #993 on: 18 Apr 2011, 22:12 »

All of those pictures would be so much better looking without those filters.
I love Mexican but my boyfriend can't cook so I settle for cooking it myself (with a little bit of Max help)
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Johnny C

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Re: A Cooking Thread?
« Reply #994 on: 18 Apr 2011, 22:17 »

carnitas are so great to make at home and really easy. i used the recipe on serious eats and came up with this:



the trick is that after you've taken the pork out & drained it you toss it onto a baking sheet and pop it under the broiler until the edges get crispy.
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abadname

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Re: A Cooking Thread?
« Reply #995 on: 18 Apr 2011, 22:19 »

Yeah, thats what i did after i shredded it and soaked it in it's sweet reduced liquor.  It's not carnitas without the crispy ends.

I knew how to make it i suppose just from working in restaurants and seeing it finished but i hadn't made this particular dish from scratch.  Braising is my favorite cooking method most of the time.
« Last Edit: 18 Apr 2011, 22:23 by abadname »
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David_Dovey

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Re: A Cooking Thread?
« Reply #996 on: 18 Apr 2011, 23:47 »

Making burgers tomorrow, what should I put on it?
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The Seldom Killer

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Re: A Cooking Thread?
« Reply #997 on: 19 Apr 2011, 00:04 »

Hendersons Relish.

When I make burgers I don't usually bother with binding with egg if I'm going to cook straight away, just meat, herbs breadcrumbs and cheese. Put them in some ciabatta rounds and top with some diced pomodoro tomato, shredded lettuce (anything but iceberg) some homemade bacon bits, a layer of mayonnaise and mustard underneath the burger and a dash of Hendersons on the top part of the bun. Some HP on the side for dipping and the chips.

Make your own chips as well, always worth the effort. I like to use desiree potatoes for this and leave the skin on. Cut into chips, boil for about five minutes, drain very well, coat in sunflower oil, spread on a baking sheet and cook in a hot oven until they look tasty. For our colonial cousins, don't cut them into chips, cut them into fries instead, about the size of your little finger or bigger if you're small.
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Johnny C

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Re: A Cooking Thread?
« Reply #998 on: 19 Apr 2011, 00:24 »

If you're using fresh beef, don't bother using any binding agents. So long as you shape them nicely, get them onto a hot surface, and let them cook long enough to sear before the first flip, you really shouldn't need anything in there except the beef. And definitely don't add herbs or nothing! What's the deal with that! Just make sure you salt both sides immediately before cooking.

Although I love going crazy on toppings, I'm a simple dude at heart, so I like basic stuff. Caramelize some onions in advance and sauté some mushrooms, then top your burger with American cheese. Put on some pickles and some barbecue sauce as well, if you're feeling super crazy. Alternatively, just do pickles, onions, and cheese, which was what I did last time I made burgers. It hardly needs more than that.

If you're feeling out there and want to test some waters ahead of me, I was going to try making a burger with braised fennel and a dill and cheese sauce similar to green chile sauce; my main problem is that I haven't been able to figure out something that'll contrast how rich that would be. Maybe braising the fennel in something sharp and tangy, like a balsamic vinegar?
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Re: A Cooking Thread?
« Reply #999 on: 19 Apr 2011, 00:45 »

And definitely don't add herbs or nothing! What's the deal with that!

The deal with that is that is that adding herbs or spices to the meat adds to the flavour. You're adding to the flavour by putting it in the toppings so what's the difference with adding it in the meat? Putting it in there just means that it has an opportunity to mix with the salt and the fat. If I wanted just the taste of meat then I'd be eating steak. Burgers open up a whole world of flavour, be a shame to waste it by making an inferior version of steak. Adding a herb or a spice means that you start with the wonderful flavour of the seared outside meat and then work through the meatiness and roll out into a beatiul aftertaste of your own designing. Also the reason I add breadcrumbs to the meat is that it holds in a bit more of the fat, which is where the flavour is.

Worth noting that beef isn't always the best meat for burger, I've had some better results with lamb, pork and a combination of beef and pork. Beef and chorizo with basil was different and I'd need to work on the recipie but I reckon it has some potential. It wasn't a bad burger, but not flat out amazing.
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