Never thought of olive oil (cause of the burn point an price wise)… hmmm that is definitely different. I know my great grandma use to let her chicken sit for a moment after adding the spices to it before breading an/or flouring… THEN do the same after she breads it. your procedure as far as dredging sounds familiar to what i do to my catfish.
My knife set is getting pretty disgusting. It was give to me as a house warming gift last year, and its all pretty dull and some of it is rusted. Could never trust my roommate to take care of them, and being in a knife block didn’t help much either. I’m in the market for some new blades. Any suggestions?
Fine bruvs of srk, where can I learn the basics of cooking? I know NOTHING of the kitchen and it’s getting time to learn the final skill. where is. good place to learn? I tend to learn best through visual aids and observation. my first task was to make some brown rice but that came out dry and hard like a rock 
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you can cook pork medium rare…that’s a carry over from way back in the day.
http://dsc.discovery.com/life/go-ahead-order-your-pork-chops-medium-rare.html
i have these… take fine care of them (ie hand wash an dry!!). I do plan on getting a very higher end set that forces the magnetic strip holder for them… also for strict cutting i have this… also make sure to get yourself two cutting boards… i would suggest one wood an one plastic. I have three but again gotta learn first.
If you didnt learn from your peoples then its best to learn from some simple tv personalities like alton brown (who will school you on WHY you are using said ingredient)
[media=youtube]ofJ3v_a6UUE[/media]
Also you have someone like rachel ray to give you simple things. pick up books that break down recipes not just give you a total an bam do this this an this. Venture to sites like food network an browse around. also you will need to learn to test things yaself bro via trial an error… especially with ya RICE.
Yeah Olive oil is pricy, but besides from being a master chef (self proclaimed i know) I am also a couponer, so I usually don’t pay too much for olive oil. I have heard about letting it sit for a while before breading it, but I am too impatient/lazy for that and I usually forget to do it.
Why the two cutting boards?
Oh, and I ordered a Tosagata Hocho 6in Santoku to test out. Made from blue steel by some OG blacksmiths in the forests of Japan. Good reviews all around, and great quality.
http://www.japanwoodworker.com/assets/images/product/JapanWoodworker/05.100.16.jpg
One strictly for meats/fish… the other for veggies…etc. I just don’t like mixing the two regardless if i give them a good ol grandma bleach/soap bath after use.
I’d really love to do some homemade sushi, but it seems like it would be really difficult when I looked at some books on it.
Has anyone tried to make homemade sushi? Is it worth the effort? Any advice on specific things you’d need to make it easier?
Most definitely worth the efforts, like any cooking you do. The experience is worth the effort to me. My only good tip is keep trying because you will hit a lot of walls unless you got someone to teach you. I had a lot of help when I learned but in the end I ate healthier than how healthy I was already eating at the time.
Garnish that rice with lots of eel and I’m sold.
I’ve always liked cooking, but in the past 3 years healthy cooking has turned into an obsession. Nothing more satisfying then putting in the time and effort to make something good yourself, here’s some stuff I made last week:
Pan fried salmon fillet and roasted garlic vegetables
http://img827.imageshack.us/img827/6222/photo1qr.jpg
thai beef with chillies and basil pain in the ass took 1 hour just to mince the steak I’m not going to do that again for a while
http://img28.imageshack.us/img28/5016/photo3bp.jpg
Broiled cod with marinated bean sprouts and scallions
http://img515.imageshack.us/img515/6820/photo4my.jpg
Chicken paprikash and loaded potatoes with sour cream
Delicious looking meals! There’s nothing like spending the time to make some you can feel good about and is super delicious.
I appreciate the photos. It seems you have a lot of experience under your belt when it comes to cooking.
For me, the few dishes I’ve come up with are Chinese style shrimp and eggs and stir fried kimchi with pork (or chicken).
The funny thing is, while I enjoy when I do cook, I certainly love natural foods that don’t require cooking (fruits mostly). I’m a big fan of tomatoes and grapes.
Yeah I saw something about that not long ago. I dunno if it’s something I could try though. I’m not really a fan of pork unless it’s bacon or ribs (smoked). Every once in a while pork chops are ok, but I couldn’t do medium rare pork like I could beef or lamb. Not really sure why…
will do man. I ordered a weber smokey mountain from Lowes, should be here this week. I opted for the 22" when he showed me the different in cooking area between the 18.5" and 22". I definitely think I’m going to try whole chickens first, then ribs, and maybe by the end of the summer a pork butt. I will probably brine the chickens then dry the skin so it crisps up, and put on plenty of rub. I hear you need to get the smoker temp up throughout cooking, and even moreso for the last 30-45 minutes or so to get the skin crisp and not rubbery.
You think I should butterfly it so for even cooking or it’s fine as is?
All the cooking recipes I see don’t have the chicken being butterflied. Not to say that you can’t, but I’m doing beer can chicken. You’re using a smoker dude, it’s meant to be an outdoor oven, why not use it as such!!?!?!? Just leave it as is and smoke it for a longer period of time 'till it’s done!
The guy who made my smoker for me said he smokes his chickens at 350 degrees which gives him that crisper chicken skin.I don’t doubt that it probably makes crispy chicken skin, but I don’t want to cook a chicken that high – I hate dry chicken and don’t want to risk that happening to me. Low/Slow and tender all the way. I’ll probably try a temperature around 275-300.
I’ve read that fluctuating the temperature makes bad BBQ. I need to find that somewhere and post it here.
I’ve never purchased meat from a butcher, but I plan on doing so at least once in my life. Is it generally cheaper or more expensive than buying it from a super market?
Yeah that makes sense. most of the chicken recipes I’ve read call for 275.
It may take me a couple weeks to get my shit together and actually smoke something, but I will definitely post up some pics. I need to find my oven thermometer soon, and maybe get a second probe thermometer to measure the tempurature of the smoke (I believe I saw Alton do something like this, so it should work lol). I don’t want to have to pop open then smoker if I don’t have to, but definitely going to take a while for me to get used to controlling the temperature so I need a way to measure the temp from the outside
I’ve always wanted to do this too. They seem hard to find these days though. I have this ideallistic vision of walking in and being recommended a cut of meat because I’m a “regular.” lol TBH I would imagine it is slightly more expensive, which is why they’re not as common. Big grocery chains can probably afford to price their meats lower. Though I think the possible extra cost of getting from a good butcher would be worth it, if they know what they’re doing.
Truth. I think there is one butcher here, and I’ve never been there. I’m going to conduct an experiment and I will post the results!
You will be spoiled especially if he/she is good at what they do. Hook up on cuts and blended meats (ie for meatloaf… steakburgers…etc.) and definitely schooling you if ya dont know. the one i go to has 3 an so cool… "looks like the scale is off today so just gimmie 12 " (i had 2 what im guessing is 3lb of ribeye steak)…
im also blessed to have DC’s Warf an Port of Baltimore near to get my seafood fresh off the boats… especially my red snapper i want to make for the lady like chef paul