damn that amazing ribs site is fucking serious
been eating hella canellini beans lately, love em
forgot to take pics, but I got bored and made a corn & potato chowder on a whim (and based on what little I had in groceries without making a run to the store). It turned out better than I had originally intended, but definitely could have used some spices. I will have to look into improving that little recipe though.
Hmmmā¦ Holy crap this is some really impressive Wok cooking.
A Chinese chef is working with 12 woks at once. I think we as members of the FGCāas a wholeāenjoy doing impressive feats and pushing our limits, so I feel that we can all appreciate this video. I can only admire the years of constant practise and hard work that this man put into his craft. Iām not sure if the taste of the food is top-notch, but doubtless it is acceptable and his multi-tasking abilities makes cooking very quick and efficient. I could learn a lot from this.
[media=youtube]4mq31MPeqt0[/media]
wow. What he does with all those I could probably not do well with 1. Pretty dope, this reminds me I need to get myself a good quality wok. I saw some nice industrial ones at a restaurant supply shop before, should definitely look at them again. Though I donāt really have the BTUs in my house to really cook with the wok correctly.
I wouldnāt say that itās my best dish, but itās the one that everyone remembers me by.
Behold, the bacon explosion!
Perfect spaghetti w/meats sauce.
-Boil spaghetti in salt water (salt makes water boil at a higher temperature) for no more then 10 minutes
-At the same time in a wide sauce pan heat up olive oil on medium and start sauteing minced garlic, chopped onions, and mushroom for 2 minutes, remember the garlic shouldnāt brown
-Add ground beef to pan and with a spatula or wooden spoon start breaking up ground beef vigorously
-After beef has been cooking for 3 minutes (it should be barely pink) add 1 cup of red wine and keep stirring/breaking beef
-After 3-4 minutes alcohol should be mostly burned off so add 1 cup of tomato sauce and turn stove to lowest setting
-Rinse basil thoroughly, pat dry, chop, and add to sauce
-Drain al dente spaghetti and add it on top of sauce pan and slice some butter letting heat of spaghetti melt it.
-Mix meat sauce and pasta and after plating top with 6 month aged parmesan cheese
It will taste amazing even if you donāt make your own pasta and tomato sauce from scratch but I recommend you do there is no comparison.
pretty standard recipe expect for a few things that could make this wayyyyy better.
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the salt in the water for pasta is not for some super scientific it boils hotter bullshit but so it has fucking FLAVOR. make sure your water is really salty. Bland pasta sucks. Also donāt forget to take it out when itās 3/4 of the way cooked so when you marry it with the sauce it doesnāt turn into some golden corral over cooked ass pasta. Also since you finished cooking the pasta in the sauce you introduce a lot more flavor to the pasta.
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donāt use olive oil, burns too fast.
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heat that pan real hot, use some veg oil and start with the beef first. Donāt overcrowd the pan with ground beef, everything will just boil. Do it in parts if you have to. You are basically browning all this beef nicely and removing it.
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now that you have all that love crusted on the bottom of your pan bring down the heat and deglaze the pan with your veggies. toss them in and stir with a wooden spoon helping scrape off the shit from the bottom (DONāT SCRAPE WITH A METAL SPOON). After your onions are looking translucent throw in the garlic (that way it doesnāt burn with the onion). after that add your wine and that should pretty much deglaze that last of the love on your pan.
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canned tomato sauce is fucking garbage, buy canned whole peeled tomatos. Youāll get a tasty sauce without thatā¦ tomato paste-y acidic flavor. Just throw em in and let the cook until they start to break apart. Donāt forget to add the meat back now that you have your sauce going.
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if you wanna be legit use 60/40 ground beef/italian sausage.
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when you drain your pasta NEVER NEVER EVER EVER rinse it with water, you wash off all the flavor. Simply drain it and lay it on something flat (baking pan or something) that way it doesnāt overcook.
-you donāt want to add butter to a pasta dishā¦ clearly he wants a little creamyness to his sauce. Just emulsify some olive oil into your sauce. I actually was taught this recently. My chef emulsified a bunch of olive oil into bolognese like this one and while I thought it was gonna be hella oily it jsut emulsified into a nice almost pink and hella creamy.
tomato sauce is way easy to make, you can make a big batch and freeze it in smaller portions for easy use. Pasta is also easy as fuck to cook as long as you donāt rinse it and donāt forget to salt your water.
anywho, best of luck cooking and** donāt be a fucking shoemaker**
^I agree of the tips thanks.
My hindu friend is moving to CA for medschool on the 21st and I get back from EVO/AZ on the 15th so between those dates Iām going to throw himā¦a meatless cookout!
For appetizers some stuffed tomatoes and peppers
Next some kind of grilled sandwich like lemongrass and tofi banh mi or grilled mozzarella and spinach?
goat cheese, fig, wilted greens, and eggplant pizza (I used to wok at a popular local spot so making the dough will be easy)
something else maybe some grilled pasta or skewers?
And a dessert possibly semifreddo
Definitely want to do something with asparagus. This will be very tricky to pull off lots of ingredients and lots of prep work but it will be a fun challenge I hope it works out.
Pre 4th of July Bump
Took some time on Thursday to smoke two 9.5lb pork shoulders for a big BBQ I had on Sunday for my wifeās birthday. Made pulled pork sandwiches that got rave reviews. Hereās the shoulders at 10 hours in. They were done in 13.5 hours or so:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120629_084612.jpg
Pulled:
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120629_152157.jpg
@ Mr. Bastos, I used that Texas crutch but I cheated a tad 
I ended up putting it in the over for maybe 10 minutes at 225 degrees to bring the temp on my meat to well done.
nice! yeah no worries on that I see that in different recipes especially for brisket. Since you donāt really need smoke after a certain point itās essentially the same. I just like the idea of cooking it the whole way outside .
I picked up some more ribs last night and will prep them tonight to cook tomorrow. I splurged and got baby back ribs. Mostly because I know my family wants them though I think the spare ribs not only have more meat, but taste just as good and can be very tender when cooked right. Oh well, should be tasty stuff either way. And baby backs should cook faster too.
I want to apologize, Iām stealing this.
- :bluu:
Well now that Iāve moved, I get my weekends back, so Iām hoping to do some āmouth watering foodā gnawmean. Iām stil ldebating the grill, if I do go that route though, I am going charcoal, I made that decescion about a week ago. MY wife however wants me to hold off til lthe end of summer when they go on sale. Iām kinda like āNAH!ā. Any recommendations on affordable charcoal grills/what I should look for from it (Iāll prolly resurrect my grill thread), and if anyone has veggie heavy dishes/recommendations - Iām all ears.
Right now Iām looking at the stuffed peppers - taking the bacon out (wife doesnāt eat pork), replacing the chicken with turkey, and flipping the mashed potatoes with califlour mashā¦and using peperjack cheese on top.
Iām also looking at trying something new with āsmokedā spaghetti squashā¦Iāve used paprika before on it, but thats while smokey - its not āsmokeāā¦
- :bluu:
^ Oddā¦
Yall stuff them with mash potatoes?
I usually use Feta, Brown Rice, Mint Leaf, Turkey Burger comboā¦
Damn dopeā¦ favorite Feta is precrumbled but itās hard to find, gotta buy it fresh nowadaysā¦
I see someone doesnāt follow the thread huh?
We should have āthrowdownsā in this thread. Itās like competitions on who makes the best dish agreed upon between the two people cooking it, and the posters vote on who wins. I guess itās based only on looks, since you canāt taste it, but other barbeque forums do it.
Anyways, Iām keeping it simple for tomorrow. Iām barbequed out temporarily. Just throwing some strip steaks on the grill and doing some loaded baked potatoes.
Any of your friends refuse to eat the bark?
Ribs before:
Ribs After:
As sort of an afterthought I tossed on a couple hot links for my dad and myself. cooked them slow with some decent smoke. Took them off when they were a nice color and really warmed through (unfortunately they were fully pre-cooked, would rather have cooked them the whole way with the smoker). They were quite good, just a good hint of smoke. Though the hotlinks themselves lacked heat. No pics (like I said it was an afterthought) so you all may not believe I made it
Yo dawg, I heard you like potatoes, so I put potatoes in your potatoes in your potatoes.
Nopeā¦It was pretty tasty from what I heardā¦While it may look burnt, it was very edible, chewy in that bacon kind of wayā¦
Anyways, 4th of July dinner. Loaded baked potato and strip streak
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20120704_174928.jpg
I recently got really into cooking and Iām thinking of stepping my meat game up. I wanna get a grill / barbecue since itās summer(attract all the bitches, yay) and iām tired of this george foreman shit.
Was wondering whether I should get a charcoal BBQ grill or an electric one. I know charcoal gives the meat a more distinct flavor but it looks like a hassle to keep on, and theyāre a bit more expensive over here. Basically, is the taste difference worth getting a charcoal grill?