wow that’s pretty pimp. I’ve seen that on TV before, but to create your own is dope. Let us know how it turns out.
Cheese can be problematic if you melt it too much. It can split from what it is and just be an oil mess. If you can’t get your hand on some mexican cheese, I’d recommend a comte which is kinda like swiss and also kinda a bastardization mixing a french cheese with a mexican dish, but at least it’ll melt.
In updated news, I’m now a Red Seal Certified Chef, took about 4 years from start to finish of my cooking career so far, but I’m a bit happy and a bit disappointed that nothing’s really changed…I’m just on the other side of the fence now.
OC
sweet congrats oc… whats ya next step now?
How did I not see this post until now?
Nah, Sovi3t sent me a pdf of it a while ago, but it wasn’t like what I thought it would be. I’m looking for of a book that breaks down certain types of spices for going for particular flavors as opposed to the history of a spice and how it’s grown etc.
yeah that pdf was crazy lol…chemistry notes on the spices and all that was nuts.
anywho, im making shrimp primavera, and the recipe calls for 1 lb of cooked shrimp. I bought raw with the shells (cooking em with the shells on seals in the flavour), and figured I’d cook it myself. Whats the best way I should cook a pound of shrimp for a dish like this??? Should I boil em, or fry em up or what?
deshelling them all is gonna be time consuming 
Well I am very happy to have found this thread. I have a secret passion for cooking, and I have some pretty decent recipes to share. I am very close to perfecting my Fried chicken recipe as well as my cornbread recipe. Does anyone out there have skills on making baked chicken that is not dry? I have a problem with my chicken being too dry, so any tips on that would be great.
Dark or white meat?
I was always taught to allow it to cook slow an maintain a decent amount of broth. Plus maintain a decent cooking heat (350-375). A lot of folks do the ‘rushed’ baked chicken and don’t allow the chicken to cook an maintain its moisture.
Well I bake mainly white meat. But i keep the temp around 350, but for some reason it never seems right. Now when I make my BBQ wings I will first fry the chicken, get the grease off then let it soak up the BBQ sauce, then let it bake the rest of the way. I am also trying a bacon wrapped bbq chicken tenders (interesting I know)
Ahh ok. You definitely have to maintain your broth level for white meat. I like to also cover my chicken in onions and green peppers… Also a note I had to learn from my uncle was that understand your time… cause you want to take it out… uncover an allow it to ‘finish’ cause meat continues to cook after you remove from heat. Another ‘weapon’ to add until you get that built in feeling/knowledge is a temp meter to poke an test to ensure its at the ‘cooked’ temp an you can adjust from there.
Bacon wrapped anything is ‘old’ to me cause ive done it or seen it done… also look up alton brown vids an see if he has any tricks for ya chicken preference. he taught me the buttermilk trick for my fried chicken.
yeah i know about the buttermilk trick (that’s how me and the mrs usually fry chicken) and as far a bacon wrapped food, I barely do that except for my brown sugar smokies. Now I need to make a nice big heart meal for the weekend. Any ideas?
IMO, 350 degrees is too high for chicken. Personally, I think chicken cooked at a lower temperature over a long period of time works best. I’m talking hour and a half or longer depending on the thickness @ 250 degrees.
Maybe 250 but I just feel that will take a good minute… at average 300-325. im adding in the fact i have my chicken with a good amount of broth, covered in onions, celery an green preppers (literally covered…ill take a pic next time) an ive always ended up wit the juiciest breastasisis[/in livin color reference]
Okay, now how about making a good pasta? Me an my lady like red sauce, but lately have been wanting a “cleaner” pasta. Any suggestions. I have an olive oil and garlic pasta that I make, that is amazing, but that is like my staple clean dish, I need more variety.
I dunno. As of late, I’ve been on the whole slow cooking meats at lower temperatures tip. If you’re going to top a meat with veggies etc, it may be best to do a higher temperature. I just like my meat slower cooked (even if it takes a while). Fall off the bone is best to me and it’s hard to get that if you don’t cook it at lower temperatures.
Baked chicken i do with a honey glaze and i’m telling you over 350 and your chicken is gonna dry out especially white meat. You can preheat at 350 and drop down to 300 or 325. koop is pretty much dead on with the temp. Dark meat I’ve gotten awy with a lil higher heat.
Whats peeps best dishes? mine is prolly my 3 cheese lasagna. Also what do peeps wish they could cook?
Myself I wish i could bake cakes…lol. can’t do a pie or cake to save my life lol.
I get so upset when i watch top chef and mofo’s are just so creative. Im like damn how do i get on they level…lol.
Man my best dish is probably my corn bread and fried chicken (i have been working with my recipe for several years), or my spicy burgers and fries (my girl stays asking me to make them for dinner).
I wish I could make my grandpa’s pound cake. I have been trying to get that on point and it is quite difficult to get it to that perfect moistness, also his mac and cheese I need to get better at making (especially since the holidays are coming up).
As far as getting on that level, it just means keeping an open mind. Sometimes i will get inspiration to make something that just sounds good (hence my bacon wrapped bbq chicken tenders). But I guess when you have been cooking for as long as them, you start to know what works, and what will go together, I guess its kind of like creating your own combos in fighters, you just have a sense as to what will work out.
sounds good. I definitely want to try that.
I have a few dishes I do, but I haven’t cooked anything in a while. I don’t know what my best dish is, I never really though about it. When I was in Hawaii I cooked and baked a lot. I still want to try making a pie from scratch, crust and everything. I’ve made banana creme pie and this chocolate pie, but the crusts were graham crackers or oreo cookies. I wanna see if I can make a good old fashioned crust. I’ve seen/read/been told of a few different techniques so maybe this holiday season I will try it out. I’m definitely gonna try Alton Brown’s recipe first. I’m also gonna ask my parents for a 5.5qt Kitchen Aid stand mixer for xmas haha. I’ll promise them a cheeecake or something lol.
Best dish… hmm. Don’t know cause I just love to cook. Ive mastered curries (from thai, to indian, to caribbean) , steak, gumbo and fried catfish… being mentored by my unc on bbq (memphis style) an still take lessons from people that have tricks of the trade… best dish though i cant call it… i leave that to the people that tear it up (qrazy an other fam)
My unc has his own bbq joint in Indy, and I am still trying to get out there so he can teach me the way, lol. My family is actually stingy with recipes and stuff, like there are several recipes that my great grandfather left when he passed away and no one will share them. But since it is almost the holiday’s I will probably start stocking up on recipes that fit the season. I need to step my baking game up though.
I made sheppard’s pie the other day. Came out well.
I want to do something for Thanksgiving (in Canada), but I don’t know what I want to make yet.