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

General Discussion
361

In Japan its not uncommon for sushi knifes to be retailed at over $10,000!

Cookware has a lot of wear and tear so don’t cheap out, but don’t go overboard if you’re not a big cook.

Meatloaf

I made some meatloaf for my grandmother and I a couple weeks ago. I just combined ~1 lb. of ground beef with half an onion well minced. Then I baked it at 350-375 degrees for 45 minutes then took it out, covered it in a sauce consisting of 1/2 ketchup, 1/2 bbq sauce along with some basil then continued to bake it for another 15 minutes.

My grandmother, being an elderly Asian woman demanded that I cook rice along side it (Asian families tend to have rice along side any meat dish) I only cooked 1 cup of rice since she does not eat much, and the remaining rice would be enough to fill me.

She really enjoyed it, I liked it as well, usually I just used plain ketchup for a sauce, but the BBQ mix tasted better than I had imagined.

Teriyaki Chicken

The day after that I found some frozen chicken breast in our second freezer/fridge (in the garage, usually used just to hold soda and other drinks) so I chopped up two large breasts into cubes and cooked another cup of rice for us and then topped the cooked chicken in a liquid teriyaki sauce and a few minutes later, a teriyaki glaze.

Buffalo Chicken Sandwich

Last night I ended up cooking only for myself, I opened the bag of chicken breast and took one of the last breasts out. I cut it into a shape that would fit my large burger buns and then popped it onto a frying pan with a little oil.

I heated it for a few minutes until it reached its minimum internal temperature (for chicken breast that is 165 degrees F) while it heated I poured a Buffalo Chicken Sauce we have in our pantry with a small amount of vinegar. After the chicken reached its 165 degree MIT I dipped it into the Buffalo solution. (If you have ever ordered buffalo chicken at Denny’s they use Red’s Hot Buffalo Sauce and then dilute it with vinegar, it tastes great!) I put the chicken on my buttered buns I heated on a flat pan over my stove then put some mayo on the top bun and added a slice of american cheese (we had provolone and swiss, but I like the taste of american with this sandwich).

The sandwich was delicious, since I only made one and I’ve been exercising more recently it wasn’t very filling, a few hours later at around 5:00 AM I decided to deep fry and heat up some frozen corn dogs that were in my freezer, I heated them in 375 degree oil for ~2.5m on each side. When I checked for the corn dogs I noticed we also have frozen pre-made taquitos, perhaps I will cook some of those up for a mid day treat today, we have some guacamole and sour cream but I’ll probably dip it into a saucer of Tapatio Hot Sauce, I can’t get enough of that stuff!

Anyhow guys, its nice to see some cooking discussion again. I’m looking into buying a chef’s bag to hold all my knives and stuff I bring to school, back to my home, and to other cooking locations have any of you invested in one of these?

here are a few- The New York Times > Magazine > Slide Show > Slide Show: Sink Not Included

362

Oh okay. I should pick up a ridged cast iron sometime since I’m moving out soon.

Damn this thread is better than most cooking forums I’ve come across.

363

good shit man. I’ve been wanting to make this for a couple months now, I’m just waiting until I get myself a Le Creuset dutch oven, since cast iron is extremely good at cooking low and slow. looks dope bro :tup:

364

You dont need a dutch oven, I cooked all that on the top of the stove. I guess putting it in the oven is more “traditional” but who cares.

On the menu tonight:

Lemon butter & herb couscous with shrimp
Pepper crusted chicken breasts with lemon butter sauce

Ill cook the steak tomorrow since I forgot to marinate it last night. Its sitting in a dish with soy, worchestire, scallions, pepper, sea salt and brown sugar.

Pics later!

365

Yesterday
Lemon butter & herb couscous with shrimp
Pepper crusted chicken breasts with lemon butter sauce
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2547.jpg
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2552.jpg
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2551.jpg
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2553.jpg
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2558.jpg

Today
Steak Alfredo
http://i36.photobucket.com/albums/e42/graffiti_sex/FOOD%20LOVE/100_2564.jpg

366

well yeah I know I don’t need one, I just really want one. and cast iron excels at cooking evenly whether in the oven or on the stovetop.

367

looks beastly yah!

Got some center cut pork chops brining while im at work… trying to think of some side to go with it.

Yeah get one bastos… i was blessed to be given one from my great uncle which was already seasoned. The ability to do damn near everything in this bad boy from frying fish n chicken to searin steaks an other meats is simply amazing… well worth the purchase. I think you can find some in TARGET… yes target.

368

While it’s probably nothing show stopping, I rediscovered the greatness of the broiler in my oven last night. As hot as it’s been lately I didn’t feel like slaving over a stove so I made a summer salad for the wife and myself; romaine, carrots, red caabage, tomatoes, the works. Cooked some thin boneless/skinless chicken breasts on 250 degrees for 25 minutes or so just enough to let the meat sear. Took them out, turned the broiler on and put the meat under the broiler for about 7-8 minutes. The meat was seasoned with some basic garlic powder, black pepper, a little curry and cumin and a little grilled seasoning. It browned to a nice crisp on top yet the meat on the bottom was very tender. I took the meat, sliced it in strips and topped the salad with it.

Although it’s probably not a standard practice, I put a small amount of water under the meat while it broiled so it didn’t dry out yet kept the meat tender on the bottom. Worked wonders. Wish I had some pictures to show.

369

sorry to sound like a douche but that couscous looks hella overcooked and soggy…

how did you cook it?

edit: pasta looks dope, have you tried grating a little nutmeg in your alfredo sauce?

370

I’m gonna try and make this on the weekend.

Top Chef Masters - Videos - Roasted Chicken Curry | Bravo TV Official Site

371

I thought I was the only one that knew the secret, but adding a pinch of nutmeg to alfredo sauce makes it just that much better…

Damnit for all this time I thought it was on some top secret shit lol…

372

I just had Alfredo. So add nutmeg, wow. Never thought of that. Will try.

373

chefs tend to know little tricks, no? :sweat:

374

ok i just bought frozen salmon slices .

is there a methode to deodorize fishy smells ?

what i heard is buy thawing the frozen salmon in a bowl of milk , and later it becomes fresh again .

375

yes i’ve been getting the urge to try and start cooking fish, but i’m so scared of doing it wrong since red meats are so easy(well pork too…).

I think i’m going to make a pork shoulder this weekend. I’ve tried a few things in the past(BBQ, traditional roast style, did a salt and herb crust that was really good as well…) Any ideas on some new ish to try?

376

Looks like the store messed up my cookware order. They gave me a set of Multiclad Unlimited which has a hard anodized exterior with a stainless interior. Do you guys think I should just stick with these or go for stainless steel tri-ply? Both materials have their advantages and the hard anodized aluminum should improve the heat conductivity. My only concern is that my apartment manager might get an induction stove-top oven because he said he may replace the current oven. However, I believe those are freakishly expensive, so I doubt he will.

Edit: Nevermind. I can get the stainless steel tri-ply for $60 cheaper.

377

the trick to cooking fish is a hot pan, patting the fish with the dry towel and searing it, after the intial sear throw a nice lob of butter, a clove or two or garlic, couple slices of shallot, some thyme, give it a swirl and flip the fish, throw it in the oven. Every two or so minutes pull the pan out and baste the fish with the butter.

best way to cook fish imo (and the only way to cook scallops)

378

wow, i need to make this :rofl:

379

Alright, I’m thinking of registering for some cooking classes. There will be a total of up to 10 sessions once a week, three hours long.

Has anybody taken cooking classes before?

380

Well I took the course but it helps to look at what it covers. If it’s for entertaining, then fuck that shit, it won’t teach you how to be a cook, just how to prepare for dinner parties. However take a look at the content of the course and see if it covers basics and some intermediate techniques. With 3 hours you can do a lot. What classes usually do is force you to cook when you’d otherwise won’t have access to the shit you have/want for a recipe.

What I suggest is to study up on what’s going to be cooked and know it so when you do it, it’s done right but more importantly you might have time to pick the instructor’s brain on ideas, different versions, techniques and tips on more advanced methods. Basically ask questions, lots of them. If you are spending 3 hours a day learning how to cook, you should mine your instructor’s head for information that only a cook can tell you…otherwise you’re better off staying at home and cooking from a recipe book.

I’m trying to make my first tasting menu. It’s an attempt at fusion as well and as to challenge me. Perhaps the more experienced cooks of SRK could give me a bit of advice. I have yet to test any of these combinations but I hope it’s a good start.

1st course: Unknown
2nd course: Foie Gras with asian pear compote.
3rd course: Braised bison shoulder (or whatever meat shoulder) ravioli in winter melon consomme and vegetables.
4th course: Something with lobster. I’m thinking tempura, but I don’t know.
5th course: Venison with pomegranate gastrique (fruit/vinegar sauce/reduction), caramelized apples and tarragon mash.
6th course: Dessert. (undecided)

OC