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

General Discussion
461

Congrats man. Two things:

Find a Chinese kitchenware shop. Probably find the cheapest shit there also at discounted prices. Fuck the high end stores, they are looking to screw over the moms. Second, keep an eye out for closing restaurants because sometimes they have a fire sale on equipment. Even if they are in the processing of closing, ask them if they are selling anything for cookware. Some might be oversized but some of them are fucking primo items that’ll last a long time even though they might not be high end name brand. If it works in a kitchen it’ll work in your kitchen.

OC

462

I totally agree with this, Restaurants have a high failure rate and they’re often trying to sell their shit, and often it’s high quality stuff that you normally wouldn’t be able to get, and you’ll get it cheap.

463

Anyone else eat those yellow lo-mein noodles that come in the plastic bag with the chinese lettering on it? They are usually in the farmers market or any asian food market.

Fucking delicious.

I havent been in here much since that obnoxious prick started shit with me that time but i’ll upload some stuff soon. I have literally hundreds of pictures just sitting on my computer. I been meaning to start a food blog but I’m just too lazy.

464

Understood. Sometimes I’ve just hung out at a Williams Sonoma or a Bed Bath & Beyond - I’ll be damned if I buy anything from those stores that isn’t heavily discounted though.

I catch Chopped every now and then… is it me or are the judges just whiny assholes? I mean I understand that on a show like this, you’ve got to be tough on the competitors. But these judges tend to bypass any of the redeeming qualities of a dish, and fixate on the one minor flaw they can. Shut the hell up and eat. The last show I enjoyed on this network was Great Food Truck Race, and only because I wanted to see the Bahn Mi team lose.

465

Stay away from Williams Sonoma. Overpriced and pretentious.

Sur La Table is like a toystore for kitchen appliances. They have lots more to choose from and lots of lil fun shit in there too. And culinary school alumni/students get a 15% discount.

466

thought that was common knowledge

pyrex glass measuring cup (4cups) = $22.00

@Target = $4.99

I saw that one time while shopping… i was like WTF. An the funny thing was my girl got a 50 buck gift certificate to them. I think she got like 3 items off that card an still had to fork out some loot.

467

we’ll start with a question: Which should I cook next, and I may need advice…mainly because I wanna avoid the basic staple recipes people use for the following foods…

I have been craving something different lately. I’ve managed to narrow it down to 3 different things I wanna make and devour.

NEVER made a Lasagna before, but I’ve wanted to so badly. Should I make a lasagna, possibly with sausage, or something else I’ve possibly never thought of

How about my next choice. An asian dish that isn’t something basic you could get at a generic chinese restaurant (or OVERLOADED with vegetables…yet overloaded with meat)…perhaps I desire a change of asian cuisine??? Korean maybe, or even Japanese (I do wanna try to make a yakisoba).

And finally, shrimp. I fucking love shrimp, yet I only have ever added them to alfredo’s, pizza’s, burgers, and a few other things. I would LOVE to know a fucking amazing New Orleans style dish, or cajun (same shit as New Orleans???)…I’ve heard that Shrimp Creole is delicious, but perhaps there is something better I should try? Or how about something ELSE New Orleans citizens would cook for me? I can’t go to mardi gras for awhile, but rest assured I wanna try some of their shit.

My budget is tight this time of year obviously. So try to keep this reasonable lol

We shall end with a celebration:
fuck Gordon Ramsey…this man here is the greatest chef in the history of the universe…[media=youtube]-c6CbFKGPOA[/media]

Make delicious shit, sing while you cook, drink wine while you do pretty much everything, and:
“If I sing when I cook, the food is going to be happy,” - Pasquale

Italians are the only people I can honestly say make food more delicious than asians…even though asian cuisine is so much more complex and vast and contains the four PROPER major food groups (pho pho pho and hot sauce)

EDIT: the good thing about SRK, is you have enough americans planted around, that delicious recipes from ‘around the world’ (america=world, literally) abound!

468

don’t put ricotta in your lasagne, for the love of god

I made a dope lasagne the other day so I’ll try to jot down the recipe for you

bolognese
sweat some onions, add garlic and some fresh thyme stem and all. add whole peeled tomatoes (like from the can but reserve the juice) and cook them for a while and then add all the juice and a little water and just let that stew away. After about 1.5 hours just take a fork and break apart the tomatoes. in a large pot brown 2parts-1part italian sausage deglaze with a little water and add your tomato sauce. Let this cook for a good 30-45 min so all the flavors come together

bechamelle
melt butter over medium heat and add enough flower to make a paste. add WHOLE milk in increments whisking to avoid lumps. You wanna cook this and continuously stir it for a pretty nice amount of time so you cook the floury flavor out of your bechamelle. season with salt and fresh ground nutmeg.

Grate some mozzarella and parm.

Cook your pasta, oil your pans and start building.

Mine is something like this from top to bottom.

Parm
Mozz
Bechamelle
Pasta
Bolognese
Pasta
Mozz
Bechamelle
Pasta
Bolognese
Pasta

cook for about 30 min at 370 (longer if you put it together and stick it in your fridge for the next day) WITH foil. Butter the bottom of the foil so it doesn’t get stuck on the cheese. AFter you cook it put your oven on broil and brulee the cheese.

here’s a pic
http://www.facebook.com/photo.php?fbid=469825858482&set=a.403829713482.181663.607873482

469

:lol:

470

I make pastitsio… think of it as a greek lasagne.

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs563.ash2/148557_454697254332_510689332_5177383_2237023_n.jpg

essentially number 2 pastitsio pasta, greek meat sauce and a parmasean bechemel sauce

I also made a macaranopita. It’s pasta 3 types of greek cheeses, chopped up olives, sundried tomatoes, and chili flakes baked in puff pastry.

471

That man may be your master, but this man is my nigga.
[media=youtube]dEBpv6v0UfE&feature=related[/media]

472

lmfao you don’t want AIDS in your food.

Yo, I’m seriously making that Don corleone chicken

473

damn I don’t know a lot about greek cooking, but all of that sounds fucking amazing.

474

man EVERY culture has great cooking, except mine. We pretty much got peameal bacon, poutine, and various things covered in maple syrup

475

You say that like it’s a bad thing!

476

canada has l’atelier de joel robuchon

peep their poutine, has foie and veal demi.

477

You’re kinda putting me on the fence about searching for a Greek Wedding Soup recipe I had(the authentic thing)… wrote it down a while ago… and I lost it(it was on an index cardshrugs)…

478

Just made myself my first pot of Arroz Caldo. One of the best filipino comfort food dishes out there. Guess you could say it’s different style of Congee. For some reason, we all tend to associate cooking/eating it with the Winter months. A giant hot pot of rice with chicken = keeping you warm during the winter? I dunno. hahah

To the untrained eye it kinda looks like slop when it’s done cooking, but damn if it isn’t freakin’ delicious.

FILIPINO CHICKEN ARROZ CALDO RECIPE | LUTONG PINOY RECIPE

479

Anyone make cheesecake? I made one this morning and it came out pretty good, but it was a bit soft. Any ideas on how I can get it to firm up? Maybe it’s because I was cutting it in a warm kitchen.

For those curious, this is the recipe I used. Alton did not fail (he has yet to fail me) it was easy to do, and it was tasty.

Sour Cream Cheesecake Recipe : Alton Brown : Food Network

480

You need to let it set in the fridge overnight.

That or you simply didn’t bake it long enough, which is less likely than the former reason.