The Cooking Thread: Pics or you didn't make it

[King9999]

Just made taco lasagna. It’s in the oven right now.

[SoVi3t]

1. To whoever was discussing wings earlier, I can not stress this enough, but when you’re breading them, make sure you add corn starch to the flower…u’ll thank me later

2. does anybody have a good recipe for Beef and Broccoli? Whenever I get takeout Chinese food (from those generic Chinese Restaurants that all sell the exact same rice/chicken balls/noodles/EVERYTHING), they always have this delicious Beef and Brocolli. It’s got a real watery broth, and the meat is so fucking perfect. But whenever I try to make anything like it at home, I just suck complete and total ass.

3. I highly suggest making a Meatza. Instead of making a pizza with dough, use ground beef, then put the toppings all on top of that!!!

4. Deep fried grilled cheese is heart destroyingly delicious

[BullDancer]

I cut up some steak meat, peppers and onions and fry them together. (They also sell pre-cooked frozen philly meat including peppers for hungry frat boys who can’t cook). Most people request Swiss cheese, I prefer provolone. I’d put some mayo on it and put it on a sandwich roll. (I like to put butter on the inside of each piece of bread and toast it 'till warm)

There’s little to no chance of screwing up a PCS, Messing up a philly cheese steak sandwich is like messing up putting your socks on.

Nah man, you use provolone only for a good philly cheese steak, not swiss(I’m no good at cooking stuff like that tbh), second thing is get some good thick sub bread that holds all the shit you put up there up(just go to a store that has a good deli section for some of that homemade sub bread)…

[King9999]

So yeah, taco lasagna is delicious.

[Sensei_Rouzu]

Cooking some hotdogs, barbecue, cheeseburgers, and baked beans for E3 tomorrow.

[Galactic]

Hah, I missed this thread.

First up… go to the grocery store an look in the actual meat section (if you have a butcher thats wonderful) and look for either sliced RIBEYE or SIRLOIN they usually have these amongst the steak/beef section… just look you will be amazed they have it… if not grab your favorite cut of steak an simply slice thin slices of meats. if any fat is on include it for flavor

next grab your favorite cheese… a REAL cheesesteak usually take a cheesewhiz BUT the next best is provolone then come american. its on YOU

now make sure to get yourself some WHITE ONIONS (yellow if you want sweet, red if you want a stronger kick from the onion), Green peppers. Lettuce (I prefer romaine),Tomato (optional), and mushrooms (optional again)

next head to the bread aisle or bakery and get yourself a nice hoagie bun(s)… MAKE SURE ITS A SOFT VERSION.

Now take that cart and head toward your condiment aisle and grab some Salt, Ground peper, garlic salt, mayo (miracle whip for me) and A1 (this is for a 30 minute marinade ONLY).

NOW… either with your sliced meat… marinade it in its seasonings (salt, pepper, garlic, A1) for 30 to 45 minutes for a nice flavor… meanwhile during the final moments of marinading begin cooking the sliced onions, green peppers, and mushrooms (add salt and/or pepper for seasoning). set side after a brief 4-5 minute flash fry. now begin cooking your meat… now remember your cooking STEAK so treat it as such (timing wise)… if you prefer a medium well… remember these are thin slices to timing is a must an remember in the final moments of cooking add in the pre cooked peppers, onions an mushrooms for the final moments. at the very end add your cheese. your bun that you have can be toasted via the oven or steam via the meat an veggies during the final process.

on your bun you can add whatever condiments (a1, mustard, hot sauce, ketchup…whatever). before you add the meat… if youve gotten the soft buns you should be able to take a spoon an press down on the inside of the hoagie bun to make a “pocket” so your meat fits snuggly (trust me learned that from the ol’ schoolers)… eat an enjoy my friend.

Koop, you ever actually make a Philly using red onions? I thought I would prefer red since I normally like the sharper flavor they have compared to yellow onions but dude, they didn’t taste right in the Philly AT ALL. I think white onions (diced, not sliced into rings) is the way to go with Philly steaks, but that’s just imo.

Also, for Densetsu00, nice tip on slicing your ribeye (and yes, it must be ribeye) THIN (If you’re not friendly with a butcher who would do it for you) pop your ribeye into the freezer for like 20 minutes. Helps firm up the meat and it’s much easier to get those paper-thin slices on the ribeye that is required to make an authentic Philly steak.

Also, if you’re wondering what cheese to use, just TRY Cheez Whiz the first time. Just try it. You can change the cheese next time, but at least try the authentic way at least once.

^_-;

[Koop]

Hah, I missed this thread.

Koop, you ever actually make a Philly using red onions? I thought I would prefer red since I normally like the sharper flavor they have compared to yellow onions but dude, they didn’t taste right in the Philly AT ALL. I think white onions (diced, not sliced into rings) is the way to go with Philly steaks, but that’s just imo.

Thus the reason I said White Onions an broke down the others cause everyones taste buds are funny, lol… I’ve had philly with both white an red… depending on my peppers I counter with that honestly. I prefer White ringed thick sliced to release flavor an still save enough bite it blends… just my notion from people ive cooked for (friends, family, lady…etc.)

yellow onion release too fast an lose their kick before you even remove em from the pan…

[Galactic]

Thus the reason I said White Onions an broke down the others cause everyones taste buds are funny, lol… I’ve had philly with both white an red… depending on my peppers I counter with that honestly. I prefer White ringed thick sliced to release flavor an still save enough bite it blends… just my notion from people ive cooked for (friends, family, lady…etc.)

yellow onion release too fast an lose their kick before you even remove em from the pan…

Yeah, I prefer white as well. I cook the onions chopped instead of rings personally, but I like to leave just a bit of bite as well. My girl likes the onions caramelized till they’re practically onion jam, but to me that just adds a mushy texture to the sandwich that doesn’t appeal to me.

What kind of peppers you throw on your philly? Regular roasted reds or jalepeno/banana? I generally avoid peppers altogether except on good Italian sausage heros.

^_-;

[kev_the_bev]

does anyone have a good recipe for chow mein? i can get the noodles nice and crispy, but i always flunk out on the sauce. fml.

[Koop]

Yeah, I prefer white as well. I cook the onions chopped instead of rings personally, but I like to leave just a bit of bite as well. My girl likes the onions caramelized till they’re practically onion jam, but to me that just adds a mushy texture to the sandwich that doesn’t appeal to me.

What kind of peppers you throw on your philly? Regular roasted reds or jalepeno/banana? I generally avoid peppers altogether except on good Italian sausage heros.

^_-;

I enjoy spicy foods so I usually will add Hot banana peppers or Jalepenos as a topping… im simply a nut for spicy foods/peppers so they are tossed on or cooked into everything damn near for me.

On my italian sandwiches its defintely cherry peppers or the italian style hot peppers (the one in the jar that has been blended with peppers califlower…etc.) on a good pure cute sandwich is epic!!

[xX_Deus_Xx]

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[Dreaded_Fist]

Anyone know what to do if your stovetop isn’t leveled? One side of the pan always has more oil than the other so whatever I’m cooking doesn’t get cooked evenly.

Also, bacon and egg salad sandwich? Godlike

I just spent the whole day re-seasoning my cast iron skillet. Cooked some eggs on it and they slid around like they were on ice.

[Mr_List]

got one of these to try

Traditionally baked fresh bread - The Shepherds Loaf

shepards loaf £21 (thought i’d try ‘posh’ on for a day)

big fucking loaf and very filling.i had it with my favourite soup first, now i need some ideas for ways to make meals from bread to use it up.

think that this is very posh expensive bread so if you say ‘cheese toastie’ please suggest someway of making it more suitable for the ‘poshness’ of the loaf.

[Prophestus]

I’m not sure if its been said, but you guys should check out foodwishes on youtube. Some good dishes and creative things to do. A lot of them are really simple.

Pucks Cali pizza dough: [media=youtube]lz8HlqYn98Q[/media]
buttermilk fried chicken: [media=youtube]uxEhH6MPH28&feature=related[/media]

The apple swan: [media=youtube]MZ2RGJKWCDY[/media] (I seriously owe him for this one )

[Vy_Low]

think that this is very posh expensive bread so if you say ‘cheese toastie’ please suggest someway of making it more suitable for the ‘poshness’ of the loaf.

Cheese toastie…with chives?

Skimming through this thread there seems to be a recurring theme of ‘cheese’, ‘meat’ and ‘fried’. Any good fish recipes?

[JGreen]

Does anyone have some recommendations on pots and pans? So far I’m thinking about getting a lodge enameled 6 quart dutch oven, an all clad 3 quart saute pan, and a cusinart multiclad pro 2 quart saucepan.

[Koop]

Anyone know what to do if your stovetop isn’t leveled? One side of the pan always has more oil than the other so whatever I’m cooking doesn’t get cooked evenly.

Also, bacon and egg salad sandwich? Godlike

I just spent the whole day re-seasoning my cast iron skillet. Cooked some eggs on it and they slid around like they were on ice.

Well if you have an electric (which this mostly occurs) then you simply need to buy new heating coils. Also check you pan for warping. If its the cast iron skillet that has the oil going to certain sides, then look at the eye an the size of your skillet when on the eye.

Does anyone have some recommendations on pots and pans? So far I’m thinking about getting a lodge enameled 6 quart dutch oven, an all clad 3 quart saute pan, and a cusinart multiclad pro 2 quart saucepan.

I would advise the kitchen essentials by calphalon (sp?). Thats what I have. YES u will have to spend a lil but its worth it due to years of wear and tear. cusinart always have turned me off due to its short time of durability. Also cop you a cast iron skillet… trust me its soooooooooo worth it and can be passed down (i have my great uncle skillets) and heats and cooks/frys with precision.

[ShinGouki00]

calphalon is ok…

all clad and le creuset all day, that’s the real shit right there

however, you’re better off finding your local restaurant supply store and getting your pots and pans there. Cheap and durable. I’ve never worked in a kitchen that used fancy pans. But either way for badass pans go with all clad and le creuset.

[Koop]

calphalon is ok…

all clad and le creuset all day, that’s the real shit right there

however, you’re better off finding your local restaurant supply store and getting your pots and pans there. Cheap and durable. I’ve never worked in a kitchen that used fancy pans. But either way for badass pans go with all clad and le creuset.

an the kitchen essential series has the same items as le creuset… an honestly the price will be the same… ive never seen cheap anything from either. instead of tryin to get a hold of a supply store that most restaurants tend to be hard ass about sharing info simple choose one of the three we gave an go with what he needs as far as his approach in the kitchen… but again i have three dutch series pots from them an they cost a nice piece of change since u cant get direct from them

[SSJ_George_Bush]

Sam’s club has some pretty good pots and pans tucked away in the back corner of the store in the restaurant supply section, mostly thick aluminum stuff that comes in non-stick variety too and has heavy duty handles. They also sell cheap knives that come very sharp and hold an edge well but have hard plastic handles. Also they have some random stuff back there that is nice to have like sauce cups, serving spoons, and cutting boards. I would very much recommend their paring knives, a deep saucepan for boiling/frying, and their large non-stick frying pan.