Author Topic: thread for all ambitioned cooks, hobby or pro  (Read 1903 times)

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matty_c

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #30 on: March 25, 2021, 04:56:08 AM »
I don’t know if you guys get into sausages but you can get some real legit ones off the italians
Not a recipe but a technique, if you’ve got some good sausages you wanna cook them in a pan with oil but also like 10mm of water in the pan cause the water cooks off and then just brown the the dogs for a minute, they’re just way more succulent that way
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Betaphenylethylalamine

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #31 on: March 25, 2021, 04:35:28 PM »
I don’t know if you guys get into sausages but you can get some real legit ones off the italians
Not a recipe but a technique, if you’ve got some good sausages you wanna cook them in a pan with oil but also like 10mm of water in the pan cause the water cooks off and then just brown the the dogs for a minute, they’re just way more succulent that way

I do alot of homemade deer and moose sausage. I prefer them on the bbq or broiled, but nothing wrong in water. Definitely a different texture
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matty_c

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #32 on: April 01, 2021, 01:20:53 AM »
Yeah it is for sure, it might not suit every sausage
I had reindeer once I didn’t mind it at all but I found it to be quite salty but that might have been how it was prepared

I made this now not the best ever I have been drinking and just bumming around all day just meat and three veg because halloumi is a vegetable right?
Lamb cutlets and broccolini with a cheese sauce and one of those potato gratins from Aldi

I rushed my shit oil not hot enough for anything and my gravy is very rich
best done sober really haha but it tastes good enough

https://ibb.co/frsZN3N
Edit

Fuck it can’t embed images maybe it’s cause I’m on my phone
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Hefe43

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #33 on: April 01, 2021, 09:46:47 PM »
Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants


Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made


What’s up with that pasta recipe Matt? Don’t hold out on us!
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Thom

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #34 on: April 02, 2021, 06:43:15 AM »
Everyone’s stuff looks great! I would love to learn to make mapo tofu

I love to cook and probably cook every day + Cook extra on sundays for meal prep



Ground Turkey cornbread pie



Blackened chicken tacos



Chipotle chicken and brown rice stew



Family recipe for sauce and meatballs (I use Turkey instead)



Banana cinnamon muffins




Frank

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #35 on: April 02, 2021, 08:11:01 AM »
damn, impressive thom

Hevonen

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #36 on: April 02, 2021, 11:11:00 AM »
I make a great salmon asparagus pasta. Just boil some pasta, throw in some salt, pepper, grated lime skin, salted salmon, asparagus and creme. Sometimes it tastes great, sometimes just awful, don't really know why

Thom

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #37 on: April 02, 2021, 01:26:12 PM »
damn, impressive thom

Thank you! I try

Sleazy

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #38 on: April 02, 2021, 02:32:04 PM »
Everyone’s stuff looks great! I would love to learn to make mapo tofu

I love to cook and probably cook every day + Cook extra on sundays for meal prep



Ground Turkey cornbread pie



Blackened chicken tacos



Chipotle chicken and brown rice stew



Family recipe for sauce and meatballs (I use Turkey instead)



Banana cinnamon muffins

that cornbread pie looks so good.

care to share the recipe for the meatballs?

i'm getting ready to throw down on shrimp scampi recipe this buddy of mine who was some level of professional cook shared with me. pretty good one. i'll post up the details.

matty_c

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #39 on: April 03, 2021, 02:21:35 AM »
Oath, Thom knows

I had to use up the rest of those lamb chops - I was wasted the other night I’m not sure why I typed cutlets in haha

Anyway I made this marinade this arvo I put two and a bit decent sized teaspoons of honey, then balsamic vinegar, garlic, thyme, little bit of paprika and salt and pepper and enough extra virgin olive oil to turn it into a marinade type consistency I just sat those chops in there for maybe four hours and I turned them halfway

Attempted to braise them and I reckon worked good enough

Just had it with chips because I couldn’t think of anything else but I used the braise juice with the gravy and it’s alright, I’d do it all again, it’s good
https://ibb.co/BZgtgCt
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Urtripping

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #40 on: April 03, 2021, 08:27:40 PM »
I really love making Ramen at home, but tried my hand once at making Tonkatsu ramen using pork trotters for the stock and it smelled to high heaven. It tasted alright, but I was so put off by the smell. Wanna try again with some cleaner pork bones...
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Sleazy

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #41 on: April 05, 2021, 05:02:59 AM »
did shrimp scampi friday night and then BBQ and crawfish for easter yesterday

scampi










Easter BBQ and Crawfish





275! takes a lot of beer...









Easy Slider

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #42 on: April 05, 2021, 08:39:30 AM »
Sleazy on fire (literally)  :o

Made some eggs royale for Easter breakfast. Turned out really well, the sauce is always hit or miss but this time I got it textbook. Also, got to use my first own fresh chives this year.


sbmfj

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #43 on: April 05, 2021, 12:32:14 PM »
That look like a hell of a BBQ Sleazy. I have a Big Green Egg. Beautiful spread btw!

Looks yummy Easy Slider!!

Sleazy

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #44 on: April 06, 2021, 06:24:02 AM »
Sleazy on fire (literally)  :o

Made some eggs royale for Easter breakfast. Turned out really well, the sauce is always hit or miss but this time I got it textbook. Also, got to use my first own fresh chives this year.



that looks really good Easy Slider. You got a link to a recipe? Are you boiling the eggs to poach them?

Easy Slider

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #45 on: April 06, 2021, 01:21:06 PM »
Cheers brah.

No I only poach them in simmering water with a bit of vinegar, take them out after two, three minutes so that the yolks stays liquid.

For the sauce, a good chunk of butter (between 50 and 100 grams), let it melt at low heat. Take three eggyolks and mix them with lemon juice, salt and tabasco (if you like it hot), then slowly incorporate the liquid butter. Then put it into a bain marie, that‘s when you have a pot with just a bit of water and put the sauce pan on top so that the water touches the pot from below... Don‘t let it get too warm or it becomes too liquid.

It‘s really hit or miss, you never know how it will pan out (pun intended).

Sleazy

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #46 on: April 10, 2021, 06:11:07 AM »
thanks for sharing Easy Slider, i might take a swing at that this weekend. never poached eggs before but looks amazing.

grilled last night. pretty straight forward. i think the key to grilling for me is staying with the meat. i always over cook everything when i run back and forth to the kitchen. i just use kosher salt, black pepper and olive oil. i do heavy pepper and ligher salt on the meat as advised by franklin from fraklin's bbq here in austin. the other thing is i like grilling over charcoal and use the hot area of the grill approach with the charcoals in the webber tins. that way you sear the steaks then put them to the side and then do the lobster or seafood. my wife doesn't eat meat but i like doing surf and turf anyway so it's all good.

oh and i don't do that taking orders on temperature thing. you eat at my place you get medium rare or seafood unless i screw up the meat. and i always slice up the steaks. we have a family of 5 and always have left overs even when my mother an law comes. if i cooked 6 steaks or one steak per person it's way to much food IMHO. if i'm cooking for 8 i'll do 3 ribeyes.








Youoverthere

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #47 on: April 20, 2021, 07:13:16 AM »
That whole spread looks bangin! Im drooling over that grilled lobster @Sleazy


I made a lemon creme brulee with a ginger sugar top and threw some homemade candied ginger on top for garnish.

it must be crazy when chico sells you something and the tables switch from "give me my money chico" to "giving my money to chico"

Easy Slider

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #48 on: April 20, 2021, 10:37:19 AM »
That whole spread looks bangin! Im drooling over that grilled lobster @Sleazy


I made a lemon creme brulee with a ginger sugar top and threw some homemade candied ginger on top for garnish.

That looks yummy. I never used ginger in a dessert (except for gingerbread, obv.).

Urtripping

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #49 on: April 25, 2021, 03:23:39 PM »
Made this simple creamy rosemary and chickpea bucotini tonight with some garlic chicken sausage and it was bangin. Was a recipe featured on NYT cooking but I found a link with the exact recipe that will get you past the paywall

https://blissandbellinis.com/2020/04/01/creamy-chickpea-pasta-with-spinach-rosemary/
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fortunecattlesteakhouse

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #50 on: April 25, 2021, 07:18:50 PM »
couple iron chefs here. the chairman is pleased

Jehoshaphat Augustus

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #51 on: April 25, 2021, 07:53:49 PM »
My lady got me an OONI portable pizza oven, I was joking we should have got a Pizzazz and saved...



Gotta work on the dough but man it was not terrible...they cook in 90 seconds, you gotta rotate every 15...900 degrees baybee

« Last Edit: April 25, 2021, 08:02:20 PM by Jehoshaphat Augustus »

Frank

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #52 on: April 25, 2021, 08:16:03 PM »
damn, those pizzas look incredible. what a great gift from your lady.

everyone is killing it in the latest posts. everytime i come in this thread i leave hungry as hell.

brycickle

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #53 on: April 25, 2021, 09:15:00 PM »


Just bought the house that goes with this kitchen. Pretty stoked.

 You and the D00D have turned this thread into a horrible head-on-collision between a short bus full of retarded kids and a van full of paraplegics.



matty_c

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #54 on: April 25, 2021, 11:07:16 PM »
Is that an just an integrated microwave or is that a steam oven?
Fucking yes, anyone would be hyped on that amount of space

Two ovens, this fucken fatcat
Jokes, I love it
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Frank

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #55 on: April 26, 2021, 06:23:12 AM »
this looks like some prime time series about wildly successful and sympathetic family kitchen. well done! i expect big things to come out of this.

Urtripping

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #56 on: May 02, 2021, 04:45:51 PM »
That kitchen is the stuff of dreams!

Here's another nyt cooking recipe without the paywall. Super simple, bright, and delicious! I substituted salmon for fresh caught rainbow trout.

https://themindfuleats.com/coconut-miso-salmon-curry/
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HeavyAndExpensive

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #57 on: May 02, 2021, 06:01:21 PM »
Always brine your chicken. Also - sautée mush/onion/garlic/seasonings, add balsamic, let it cook off until the vinegariness is gone. Add tortellini/ravioli

Sleazy

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #58 on: May 03, 2021, 08:09:09 AM »
dope kitchen, now post some food porn!

Always brine your chicken.

i just learned started brining chicken this year before smoking them and it's an unbelievable difference. You are brine'n in other cases too?

Also - sautée mush/onion/garlic/seasonings, add balsamic, let it cook off until the vinegariness is gone. Add tortellini/ravioli

will try thanks!

matt_2993

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Re: thread for all ambitioned cooks, hobby or pro
« Reply #59 on: May 03, 2021, 08:25:55 AM »
Expand Quote
Mapo Tofu is probably my favorite recipe I make. The recipe starts with what I found on thewoksoflife cooking blog but have adjusted it from there, happy to share details if anyone wants


Also hyped on this spicy Italian sausage rigatoni with a mustard-based sauce. Honestly one of the tastiest damn things I've ever made

[close]

What’s up with that pasta recipe Matt? Don’t hold out on us!

Sorry getting back here late.

Start with this recipe here:
https://www.foodandwine.com/recipes/pasta-sausage-basil-and-mustard

Highly recommend adding the following too:
Clove or two of Garlic
Frozen bag of peas, absolutely a must
Handful of Spinach

For the mustard, get a somewhat grainy Dijon mustard. This one was amazing


For the sausage I just got a local spicy Italian sausage like suggested and it was so good. Super easy dish to make, don't think you can fuck it up really