Topic: What are you eating? (Read 105980 times)

Bastardous Bassist · « **Reply #400 on:** 16 Oct 2009, 15:14 »

High heat for a small amount of time. Also, if you can get them with rib meat still attached, it'll help keep them moist. The thermometers that you can put in the meat, and read it outside your oven are great, just don't wait until they're 165F to remove them, because they'll keep heating up, and you'll get dry, unappetizing chicken breasts. Or you can slice them thinly, cook them in a pan at high heat for a short amount of time. Then there's the great cooking method that is becoming a great idea as it gets colder in the awesome parts of the world: braising.

Johnny C · « **Reply #401 on:** 16 Oct 2009, 19:38 »

I wound up making a pizza - homemade crust, homemade bbq sauce, red onion, diced chicken breast, mozza and cheddar and just a little capicola.

Liz · « **Reply #402 on:** 16 Oct 2009, 19:46 »

Johnny come be my lover/chef. We could have a beautiful life together, really we could.

Slick · « **Reply #403 on:** 16 Oct 2009, 20:53 »

Quote from: Bastardous Bassist on 16 Oct 2009, 15:14

don't wait until they're 165F to remove them, because they'll keep heating up, and you'll get dry, unappetizing chicken breasts.

Hold up a tick, how do they keep heating up once you've removed them? That seems totally counter-intuitive. I would accept that they keep drying out and/or that the moisture keeps evaporating, but I do not think it is possible for them to keep heating up.

Bastardous Bassist · « **Reply #404 on:** 16 Oct 2009, 22:58 »

The outside is hotter than the inside. If you've got the thermometer correctly placed, it'll be in the last place to heat up to correct temp, which means other places have already heated up to the correct temp. That heat distributes through the entire breast quickly, but not so quickly that what you read on the thermometer will be what you read 5 minutes after you've taken it out of the oven.

Barmymoo · « **Reply #405 on:** 17 Oct 2009, 12:39 »

I'm eating pie! Which I made! The sauce is white sauce with blue stilton, mushrooms and broccoli in it. The flavours are subtle but they work. And boiled potatoes too.

Johnny C · « **Reply #406 on:** 18 Oct 2009, 10:47 »

I made sasuage patties for my family! And then I put cheddar cheese on top and put them on English muffins! And then I made some hash browns* too!

*I tried my usual trick of pre-baking the potato but I decided AFTER that to try shredded hash browns and I gotta say it makes more sense to only do one of those things. Shredded are cooler though so next time I'm just gonna straight up shred a grip of potato and fry it. hell yes

Jed · « **Reply #407 on:** 19 Oct 2009, 05:26 »

Moose roast with cooked potatoes and a brown sauce. Meat is hunted, killed and prepared by me and I marinated the meat with a barbecue sauce with blackpepper, chili, salt and garlic. For drink I bought a bottle of red wine: Dumisani Pinotage Shiraz. Now I all I need is someone to eat all this great food with.

Slick · « **Reply #408 on:** 19 Oct 2009, 18:40 »

I am so fucking sick of eating up this goddamned ham. One of my roommates is a vegetarian, the other has been on tour for a week (no idea when he gets back), so I've just got this whole fucking ham to eat.

Breakfast was a thick slice of ham, fried, topped with a fried egg and cheddar cheese. It was tasty.
Lunch was a ham fucking sandwich.
Supper was tortellini with sauce augmented with sausage and the reduction of chicken stock I've got sitting in my freezer. No fucking ham there.

Johnny C · « **Reply #409 on:** 19 Oct 2009, 19:16 »

i ate a turducken last night

David_Dovey · « **Reply #410 on:** 19 Oct 2009, 19:18 »

You should have a ham party! Invite a bunch of friends over, eat some ham. Then you could send them away with leftovers as well. You could become well known for your ham altruism.

Slick · « **Reply #411 on:** 19 Oct 2009, 19:20 »

A lot of my friends have left town at this point and a lot of my friends are vegetarians. Also I have been sick so I am not inviting people over until I'm better.

Johnny I am proud.

Christophe · « **Reply #412 on:** 20 Oct 2009, 00:55 »

Quote from: Johnny C on 19 Oct 2009, 19:16

i ate a turducken last night

Pics, dogg

Pics

KharBevNor · « **Reply #413 on:** 20 Oct 2009, 02:12 »

I ate a pork pie!

Also coffee.

StaedlerMars · « **Reply #414 on:** 20 Oct 2009, 02:25 »

peanut butter & jelllllly

Barmymoo · « **Reply #415 on:** 20 Oct 2009, 05:25 »

I am getting pretty sick of pie, and I still have two days' worth left.

Man, I need to go shopping. Basically the only food I have is pie.

pen · « **Reply #416 on:** 20 Oct 2009, 05:39 »

Fucking french toast with cinnamon, bitches!

Theriandros · « **Reply #417 on:** 20 Oct 2009, 07:29 »

Some sausage biscuits and a can of pomegranate-flavored energy drink that is actually pretty good.

BlakeJustBlake · « **Reply #418 on:** 20 Oct 2009, 13:01 »

Being poor has taught me the magic of so many things.

Slick · « **Reply #419 on:** 21 Oct 2009, 21:43 »

I'm eating my fried onions & ham sandwich again, this time with thinner slices of ham and some dried hot peppers on top. Drying your own peppers is simple and amazing, these things are miles more tasty than those hot pepper flakes you can buy, and by drying my own I can select peppers for flavour instead of just heat. They are so good on sandwiches.

BlakeJustBlake · « **Reply #420 on:** 21 Oct 2009, 23:41 »

Tonight we made pork chops grilled with bell peppers onions and garlic, mashed potatoes spiced with paprika and cumin, and rice pilaf mixed with peas. So delicious.

JD · « **Reply #421 on:** 21 Oct 2009, 23:42 »

Seared Tuna with soy sauce is so good.

Slick · « **Reply #422 on:** 23 Oct 2009, 14:22 »

I will be eating spaghetti & meatballs. I re-hydrated some dried tomatoes and hot peppers I dried myself (so much tastier) in some wine, mixed that with the beef and an egg, now I'm going to fry them before flambéing them in this silly ukrainian vodka I just bought (it is hot red pepper and honey vodka? the last time I saw this brand in Canada it was just a really good vodka so I figured I would try it) and then simmering them in the sauce plus the leftover wine from re-hydrating them.
I mean fuck spaghetti and meat balls is so good.

Also I figured out how to eat the last of my ham! I'm making chicken pies this weekend (thanks may for making me think about pie) and I'm just going to mince/chop the ham and throw it in with the filling for the pie. Done with that ham! I guess two and a half weeks of meat for eight bucks was a good deal.

jhocking · « **Reply #423 on:** 23 Oct 2009, 14:35 »

I just discovered the orange sherbet cups in my freezer. I don't know how they got there, but I just ate two and they are good.

Slick · « **Reply #424 on:** 23 Oct 2009, 15:22 »

Cooking makes me want kids. I would love to whip up a big batch of spaghetti and meatballs for a bunch of kids. I would love to be a dad who was known for his spaghetti and meatballs.

Boro_Bandito · « **Reply #425 on:** 23 Oct 2009, 15:24 »

Or make pigs in a blanket for them, so easy, good activity to include young cooks in. make biscuit dough, get tiny breakfast sausage links, wrap and cook. I would like to be the dad who teaches his kids how to cook.

BlakeJustBlake · « **Reply #426 on:** 23 Oct 2009, 15:41 »

Quote from: Slick on 23 Oct 2009, 15:22

Cooking makes me want kids. I would love to whip up a big batch of spaghetti and meatballs for a bunch of kids. I would love to be a dad who was known for his spaghetti and meatballs.

I live with 4 other college students, it's a lot like having and cooking for kids.

jhocking · « **Reply #427 on:** 23 Oct 2009, 17:05 »

Quote from: Slick on 23 Oct 2009, 15:22

Cooking makes me want kids. I would love to whip up a big batch of spaghetti and meatballs for a bunch of kids. I would love to be a dad who was known for his spaghetti and meatballs.

That's a little weird. What makes me want kids is thinking about teaching them how to build a kick-ass robot for their science fair project. But wanting to cook them meals? That is pretty weird man.

Bastardous Bassist · « **Reply #428 on:** 23 Oct 2009, 17:07 »

I want to teach my kids to cook a kick-ass meal for their science project. Does culinary gastronomy count as science yet?

Liz · « **Reply #429 on:** 23 Oct 2009, 18:16 »

I am not sure I want to live in a world that has little Joe Hockings running around. Especially if they have robots.

David_Dovey · « **Reply #430 on:** 23 Oct 2009, 18:25 »

So now I am imagining an apocalyptic wasteland where tiny Joe Hockings roam the earth in mechs. Good times

P.S; I want to have kids so I can ~~brainwa~~instill all of my values in them

Theriandros · « **Reply #431 on:** 23 Oct 2009, 20:10 »

Quote from: Slick on 23 Oct 2009, 15:22

Cooking makes me want kids. I would love to whip up a big batch of spaghetti and meatballs for a bunch of kids. I would love to be a dad who was known for his spaghetti and meatballs.

You make me feel warm inside. ...And a little creeped out.

Also: My oven timer just dinged to tell me my apple-walnut spice cake is done! Let the good cake-enhanced times roll!

WestEnder67 · « **Reply #432 on:** 24 Oct 2009, 07:27 »

Roll and sausage with brown sauce.

Barmymoo · « **Reply #433 on:** 24 Oct 2009, 10:59 »

Far too many white chocolate coins considering I am about to go out for dinner (pre-match pasta, yay!). A girl on the hockey team is cooking for everyone before we go, because she is a star.

Caleb · « **Reply #434 on:** 24 Oct 2009, 11:22 »

Braaaaaiiiinnnnnss...

(Brain molded Jello)

(Zombie Walk tonight)

LTK · « **Reply #435 on:** 24 Oct 2009, 12:12 »

Mmm, swiss milk chocolate. Good thing it's only a 100g bar, because there is never a bar that goes unfinished in this house, whether it's 50g or 500g.

Yayniall · « **Reply #436 on:** 24 Oct 2009, 16:20 »

mint flavour

JD · « **Reply #437 on:** 24 Oct 2009, 17:49 »

Rainbow tortellini and Alfredo sauce

Radical AC · « **Reply #438 on:** 24 Oct 2009, 17:59 »

Scarfing on some za, bro.

Emaline · « **Reply #439 on:** 24 Oct 2009, 19:14 »

We are having a magic(as in Magic The Gathering) party, and I made this(except with chicken instead of shrimp) and orange chicken. And they are both super tasty!

SirJuggles · « **Reply #440 on:** 24 Oct 2009, 20:48 »

I am outraged. This morning the dining commons sullied the name of what is one of the most delicious breakfast dishes I have ever eaten. They threw some tortilla chips in some scrambled eggs and called it chilaquiles.

Real chilaquiles:

Also Slick I am interested in what you say about drying peppers. I've always loved those little flakes you buy to put on stuff but really peppers can be so tasty and if you can get dried ones to reflect that then I am excited.

Slick · « **Reply #441 on:** 24 Oct 2009, 21:21 »

DRIED PEPPERS

OK this shit is pretty simple.
-Get some fuckin' peppers.
-Get some fuckin' cooling racks and some baking pans.
-Wash the peppers, stem them, and halve them length-wise (if they are really hot peppers wear some gloves)
-Put the racks on the pans, put the peppers on the racks
-Turn your oven to like 120º-140º F, put the rack assemblies into the oven.
-Leave the oven propped open a crack with something
-If your oven has a convection setting, use that

So tiny chillies take maybe six hours to dry, but some larger, less hot peppers took a good two days at low heat. I actually think the less hot peppers were a better investment of my time, because you can buy dried hot peppers but not dried tasty hot peppers. And if they aren't too hot they work a lot better on sandwiches in my opinion.

So your goal in drying them is to get a dried pepper. Usually I process them till nearly brittle because my knowledge is all self-acquired so I err on the safe side of dry. You can leave them a little softer, though, as this makes them a bit easier to use on sandwiches and things. Just take a day when you'll be home and leave them going, and don't worry too much if you have to pop out for half an hour because it's not that big of a deal. When drying the bigger peppers, I would usually turn the oven down to as low as possible overnight because I was afraid they'd dry out too much while I was sleeping, but this wasn't a problem in the end.

When they're dry, store them however is convenient. Your storage solution should include, though, some element of air-tightness, darkness, and coolness. Zip-locs should be OK, though I put mine in mason jars and leave them in a disused cupboard.

You can rehydrate them in water and use said water for something tasty, or rehydrate them in something tasty and use that for something tasty. Typically I'll just throw them into dishes that are already using water in the cooking process though. They should grind fairly well in a mortar & pestle or spice/coffee grinder (dry them till brittle is powder is your aim) but don't grind more than you can use in the next little while. Fresh ground is way better, so leave the peppers whole and have a small spice jar with ground peppers that you refill as necessary.

My favorite application right now is on sandwiches. A couple of large pieces of dried hot pepper go amazingly on sandwiches.

Anyways! That's dried peppers!

BlakeJustBlake · « **Reply #442 on:** 26 Oct 2009, 23:16 »

I want to make a vegetarian curry for the girl I just started dating who is vegetarian. So far I'm working with a recipe that calls for onion, carrot, cauliflower and potatoes, obviously all over rice. It is spiced with curry powder, turmeric, and black and red pepper, to which I'll probably add cumin and paprika because I love those thing too much to not add them.

Are there any suggestions as to what else I could toss in there?

Inlander · « **Reply #443 on:** 27 Oct 2009, 00:01 »

Well for starters with curry powder, turmeric, black pepper, red pepper, and paprika, it's going to be pretty damned fiery, so make sure she likes hot food. Or do away with one or more of those spices.

Do you know what spices are in the curry powder? A standard spice to put in an Indian curry (which is what it sounds like you're going for) is ground coriander - though I know one person who is extremely allergic to coriander, so you might want to make sure the girl in question is okay with it. Crushed green cardamon pods also add a really nice, mildly gingery flavour to a curry - crush them with the flat of a knife, just lightly so that the skin is broken and the seeds are exposed. They sound exotic but you should be able to get them in the spice section of any supermarket. Ground fennel would also work well with the ingredients you've got so far. If you're feeling adventurous you could chuck in some ground fenugreek, but it's certainly not to everyone's taste.

Bastardous Bassist · « **Reply #444 on:** 27 Oct 2009, 17:50 »

Oh yes. I just made some nachos. Nothing fancy, just some tortilla chips, pepper jack cheese, some Spanish chorizo picante (sliced really thin, to practice my knife skills) and some roasted chipotle salsa. I would have liked to put them under the broiler to get some nice color on the cheese, but the plate I made it on is not rated for that sort of thing, and I only wanted to dirty up one thing.

Johnny C · « **Reply #445 on:** 27 Oct 2009, 21:49 »

Over Saturday and Friday I made my own pizza again, but this time I let it sit in the fridge overnight and then left it on the counter for a couple hours before stretching it out and topping it. Turned the oven up to fuckin' 550˚, left the stone on the bottom fuckin' rack, put the pizza on a fuckin' floured baking sheet, slid that motherfucker into the goddamn oven, let it cook for about six minutes and pulled out a pizza with a beautiful, charred, crispy outside and a soft, airy inside.

Did I mention I topped it with some of those little soft mozzarella balls, some prosciutto salami, fresh basil leaves and homemade tomato sauce? I didn't? That's what I did.

Cooking rules.

Christophe · « **Reply #446 on:** 28 Oct 2009, 01:03 »

Yeah FUCK YOU STOMACH you wanna wake me up three or four times during the night to go to the bathroom well how about some fuckin' oatmeal for ye.

David_Dovey · « **Reply #447 on:** 28 Oct 2009, 03:20 »

I think it's a fuckin' Portuguese Chicken night, motherbitches

Barmymoo · « **Reply #448 on:** 07 Nov 2009, 04:32 »

Does hot chocolate count as a food? Because that is all I could find for breakfast. Time to shop!

Slick · « **Reply #449 on:** 09 Nov 2009, 21:08 »

OK so I have just discovered we get the food network and man it is great. Just saw an 'At the Table With...' with this guy from Dallas who worked at The Mansion on Turtle Creek or something and did a lot of southern food cooking and then I was really hungry. So, I wanted something southern and delicious and makeable with what I had.

-Heat pan, add butter when hot.
-When butter has coated pan, throw in two handfuls of corn kernels and grate half a large potato over the pan and then mix it up and let it fry.
-While that's frying, in a food processor combine maybe three chicken thighs worth of meat (I buy bone-in chicken thighs and de-bone them amateurly so I measure chicken by the handful as well) with three cloves of garlic and a chipotle pepper or two, depending on how you like it.
-Add some reduced stock to the pan and let that cook off (if you do not have a reduction of corn-mushroom broth sitting around, just use some stock or whatever. I just wanted to use the stuff)
-Dump the ground chicken mess in there to, mix it up, fry it up.
-When the chicken is cooked, add two eggs and some grated cheddar, and mix up some more
-Serve topped with grated cheese and pepper as you like

So I would have eaten this on a pita or a bed of rice or whatever but didn't have any. Also, I would have added some diced olives in the last couple minutes of frying but my roommate who I was cooking for as well doesn't like them.
Basically I was going to make an omelette and then had way to much stuff in the pan so instead of an omelette it was a fry-up. It was pretty darn tasty.
Very comfort-food; fun to shovel in and eat with the soft chicken-egg texture plus fried corn and shredded potato. Plus cheese on top of something is great too.

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Author Topic: What are you eating? (Read 105980 times)