I’m making these mashed potatoes for Thanksgiving tomorrow. http://www.youtube.com/foodwishes#p/u/1/YhgVLz0MVwg
I could tell you, but it’s an old Italian family secret and my grandma would kill me if she ever found out… Do you want meat in this sauce? I would love to discuss it with you.
Here is the finish product. It’s so beautiful… My girlfriend loves it.
Aights…I have NO Mexican eateries nearby, or at least none I would trust. Can anybody recommend a good, easy, inexpensive Mexican dish I could try to make? Try to avoid tacos, burritos, etc
For the guy that said his great grandmother was trolling him, she wasnt. Karo syrup/sugar/brown sugar/molasses/honey etc etc are all used for real southern candied yams. That, a little butter, granulated sugar, cinnamon, clove…you’re good to go.
You want to boil the potatoes/yams until they’re tender then you can literally make a big pot of all the sugar and spices or you can layer it like lasagna and bake it in the oven, all the butter and sugar will make the best sauce and the root vegetables will soak it all in and be even better the next day. I add a little dark rum to mine.
Carne Asada. Get you a good cut of beef steak sliced very thin. Overnight marinate it in some olive oil, crushed garlic, cilantro, Worcestershire sauce, sea salt, crushed black pepper and lime juice. The next day grill that sucker.
Make you some fresh guacamole and a pot of black beans & rice and you are fucking in there.
I did a variation of that by making a thick pesto and smearing it over the flattened steak, then I rolled it up like a big cigar, tied it up and grilled it, finished it in the oven then I took it out and sliced it into little meat medallions. It was amazingggg.
I’ve pretty much been cooking my ass off since I got out of culinary school and into the restaurant business. I’m going to favorite this thread.
One of the things I’m trying tomorrow is cornbread muffins… with bacon in them.
Any one here know how to/or tried to make Jajangmyeon? Recipes online that I’ve seen uses different methods.
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Yup, I have made it before. It’s really not too hard to make - the noodles and the black bean paste sauce are available at most Korean/Asian supermarkets. I always get the frozen noodles for it and thaw them out. The black bean paste normally has a picture of jajangmyeon on it also.
Dice into small cubes (about .5 inch cubes): half a cup of onion, half a cup of zucchini, half a cup of potato, half a cup of carrot, a half a cup of cabbage. Add to that a half a cup of peas and some chunks of meat, I normally add about a cup of so of beef/pork. Stir fry all of that with a bit of oil - I normally start with the potato, carrot, onion, meat, zucchini, peas and cabbage, in that order. Once all the ingredients are cooked through (potato normally takes the longest, so make sure to try a piece of potato and make sure it’s done), I remove them from the pan, heat up about 2 tbs of olive oil, then add a few tbs of the black bean paste. I think it’s about 5 or 6 tbs? Fry that up in the oil and mix it together, add a tbs or two of rice wine, a tbs or two of sugar. At this point you can give it a taste and make sure it’s right. After that you thicken up the sauce with a few tbs of water with some cornstarch. Throw the cooked veggies/meat back in with the sauce, mix it all together, and top the noodles with it. You should have enough sauce to top the four servings of noodles that normally come in the packages… just alter the amounts of ingredients as you see fit.
It isn’t hard to do at all, good luck.
Thanks a lot for the procedure. The end product was pretty good besides from the fact that the black bean flavor ended up to be a bit overpowering . I’m sure after a few more attempts i can get it to be fine. Thanks again.
No problem. You kind of have to adjust for the black bean paste stuff… people stick to certain brands and they all aren’t the same, I’ve found. I do a lot of tasting while I am cooking it to make sure it is right.
Let’s bring up a topic for the good of the general gamer (read:mom cooks everything for them) populous of this forum.
How do you cook a burger?
Personally, without getting into too much detail, in an effort to keep it simple for you guys that can’t cook well…
Heat up the skillet, over medium heat 5m on one side, 5m on the other. Juicy and delicious!
(should go without saying but… always make them well done…its GROUND beef)
For some reason when I try to access my pictures folder my cpu goes REALLLLY slow. But I’ve lied twice in here so here goes:
I made a spinach pasta tossed in a wild mushroom parmesan cream sauce with grilled scallops.
I bought the pasta, just because making your own noodles is kinda like a special occasion and it was a weeknight. Regular pasta is kinda boring sometimes, you can get pasta thats all different colors, the spinach pasta is actually pretty healthy for you too. Anyways…
http://i42.tinypic.com/14ikjo1.jpg
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making the parm cream sauce, essentially an alfredo sauce, starting with a basic roux (butter and all purpose flour) and creating a bechamel out of that:
http://i44.tinypic.com/2wnp5ps.jpg
Basically to this roux you add whole milk and violently whisk it until it thickens, add garlic, mushrooms, cheese and a PINCH of nutmeg. Boom, thats your basic bechamel. Its the starter or “mother sauce” to almost all white sauces, its the base for home-made mac n cheese (just add cheddar) or the beginning to a chowder…etc
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Then the cherry on top, the sea scallops. They have a mild almost sweet flavor compared to shrimp, i add a pinch of salt and a little crushed black pepper. You wan to cook them quick, they only take literally a minute, maybe two minutes at the most in a screaming hot pan. I used a grill pan because I wanted those pretty marks.
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End the end you have some shit like this:
http://i42.tinypic.com/mb010o.jpg
EDIT: sorry to bombard everyone with pics. i tried to show all the steps/ingredients and not get carried away.
That’s awesome. I’ve never really had scallops but that looks on the simpler side to make. As someone who isn’t the most experienced in cooking, a post like this with pictures and everything is very very helpful
So I should do more? I have thousands of pictures. I’ve been taking pictures of my food since I was a junior in college. I took pictures everyday in culinary school, too.
I was thinking about starting a food blog, but I didnt think people would actually care.
Guess that makes you a…foodtographer huh?
Fuck outta here nigga…
Are you serious?
Also your burgers must be dry as all fuck… break an egg yolk in that shit and mix it in(enough beef for around 2-3 big ass burger of course)…
People in this thread are cooking beef wellington and shit…
Word up bruv, lol. An egg , maybe some Worcestershire sauce, some Lawry’s, garlic powder, cayenne pepper and black pepper. Well that is what i put in mine because i want some spice to them. But yeah man cats are doing master chef dishes.
Tomorrows the fiance’s birthday so ima cool her breakfast in bed, along with baking her a cake. I hope it turns out well.
Want to try this
Any additions or suggestions for said recipe???
I can ask my mom to get me her recipe. Calling it Puerto Rican lasagna is kinda whack but eh, original recipe doesn’t have bell peppers or onions.
Seriously… please do. I would appreciate it. I felt something was off with it reading the ingredients. I first saw it on Diner drive in an dives (sp?) on the food network but came in after they ran thru the recipe an was like damn that looks good…
Been doing some holiday baking, cookies and cheesecakes. I’m gonna try my hand at macaroons and chocolate chip cookies soon (after my new cookie sheets arrive). I haven’t been nearly as much because I’m back at home and well, if my Mom is cooking then I am eating lol
That sounds/looks hella good. I may have to try making that myself.