What's cooking? (1 Viewer)

[schan1269]

For Angel Food cake, a good(for you) egg separator us a must. I have around a dozen of them. My favorite is an electric* DeLonghi that you drop the egg into, it pierces the egg and strains it. Eggs work best room temp.*Noboby makes them anymore.

 

[Raul Marquez]

Cooking and wine always go together. I found this particular Chardonnay on a trip to DC around 3 months ago and loved it. Read the label and have fun....

 

[Raul Marquez]

The other day I decided to prepare a little picnic for my girlfriend and me....

Fried Calamari Rings with Spicy Cocktail Sauce, Coconut Shrimps with Duck Sauce, and Assorted Sushi (these I bought).....

 

[Stan]

Another America's Test Kitchen aficionado here. I believe I have become a much better cook since I discovered them in 2005. I have always enjoyed cooking; my Mother taught me to make Hollandaise sauce when I was seven or eight and I was hooked.

One thing I was always intimidated by was yeast bread. Again, thanks to ATK I have gotten pretty good. Here are a sourdough boule, a dinner roll (so good!) and pizza. I never go out for pizza anymore since I've started making it at home.

One you've made pizza from scratch, you will never go out for it again. I even do my own sauce from fresh tomatoes. A little more time consuming, but well worth it. I bought a Kitchenaid mixer with the dough hook about ten years ago, just for yeast breads. I suppose that's cheating a bit, but a heck of a lot easier.

Literally learned to cook from PBS back in the late '80s, then later Food Network and others. Mom and grandmother were not great cooks. Unlike others that so many people talk about so fondly that passed on their experience and recipes. I had to do that on my own.I'd never make it on Next Food Network Star, none of those wonderful stories to pass on, unless you count "this is how you get pasta to clump together", or "this is how you make a cake from scratch and what happens when you mistake salt for sugar".

 

[Raul Marquez]

Another experiment....

Grilled Salmon with Dill and Shallot, Yogurt and Cucumber sauce, Grilled Chorizo Sausage, Linguini with a light Butter/Olive Oil/Garlic/Parmesan Cheese sauce, Steamed Broccoli, and of course a nice wine to pair this with. In this case an Albariño white wine from Spain. Weird mixture, but it all worked together.

 

[Stan]

For Angel Food cake, a good(for you) egg separator us a must.I have around a dozen of them. My favorite is an electric* DeLonghi that you drop the egg into, it pierces the egg and strains it. Eggs work best room temp.*Noboby makes them anymore.

Not to disagree with you, but have never found a better way to separate eggs than by hand. Just cup your hand, using your fingers as a strainer, whites fall through, yolk stays behind. Just be sure to use a separate bowl in case you break a yolk, you can toss that one without ruining the entire batch.

 

[schan1269]

Another experiment....Grilled Salmon with Dill and Shallot, Yogurt and Cucumber sauce, Grilled Chorizo Sausage, Linguini with a light Butter/Olive Oil/Garlic/Parmesan Cheese sauce, Steamed Broccoli, and of course a nice wine to pair this with. In this case an Albariño white wine from Spain. Weird mixture, but it all worked together.

Dill works with many things. I'll even add it to bbq sauce, especially if doing homemade fried pickles as a side.Greek yogurt even finds its way into recipes asking for sour cream.

 

[Raul Marquez]

Hi Kevin,

Here are a couple of pix. My Cheese station and one of the ham while cooking. I basically let the ham swim for several hours in the Pineapple/Brown sugar/Clove sauce so it's absorbed by it.

 

[KPmusmag]

One you've made pizza from scratch, you will never go out for it again. I even do my own sauce from fresh tomatoes. A little more time consuming, but well worth it. I bought a Kitchenaid mixer with the dough hook about ten years ago, just for yeast breads. I suppose that's cheating a bit, but a heck of a lot easier.

Literally learned to cook from PBS back in the late '80s, then later Food Network and others. Mom and grandmother were not great cooks. Unlike others that so many people talk about so fondly that passed on their experience and recipes. I had to do that on my own.I'd never make it on Next Food Network Star, none of those wonderful stories to pass on, unless you count "this is how you get pasta to clump together", or "this is how you make a cake from scratch and what happens when you mistake salt for sugar".

If using the Kitchenaid is cheating, then I am one big cheat!

 

[schan1269]

Last whole ham I did I set it in a 40% mixture of honey, black/red pepper and fresh crushed coriander. The 60% water.It sat in a pan that went from the fridge to the counter every 6 hours for 3 days.Then cooked at 170 for 30 hours.The actual hands on time was maybe an hour.

 

[schan1269]

Anybody on here...1. Cooked food inside a vacuum bag...in their dishwasher.2. Wrapped food in aluminum foil and sat it on the engine of your car to cook it on the way.

 

[Citizen87645]

I imagine everyone has their respective thresholds for various foods and dishes.

Yes, I have heard of that book. The angel food cake was an effort, I admit, but tasting a real made-from-scratch version spoiled me for a box mix, I'm afraid. And even with the dozen eggs and the small amounts of flour and sugar that was required, it still was probably less than $5 of ingredients. It's just the time it took, really.

 

[DaveF]

Not to disagree with you, but have never found a better way to separate eggs than by hand. Just cup your hand, using your fingers as a strainer, whites fall through, yolk stays behind. Just be sure to use a separate bowl in case you break a yolk, you can toss that one without ruining the entire batch.

I've always used a bog-standard plastic separator, and just discovered the by-hand method (watching one of those Food network cooking shows, I think). I'm not sure it's easier, for me, but I'm finding I've got less risk of losing the yolk as i can through the larger gaps of the separator.

 

[andySu]

Another experiment....

Grilled Salmon with Dill and Shallot, Yogurt and Cucumber sauce, Grilled Chorizo Sausage, Linguini with a light Butter/Olive Oil/Garlic/Parmesan Cheese sauce, Steamed Broccoli, and of course a nice wine to pair this with. In this case an Albariño white wine from Spain. Weird mixture, but it all worked together.

I like Broccoli, with most roast dinners or other. Or just Broccoli. My worst experience with Broccoli, was at Chinese restaurant down town a few years ago, friends birthday.

The Broccoli, tasted like stale cigarettes and I spat it out to the plate in fall view of everyone. I don't drink or smoke and the taste reminded me of stale cigarettes at bar with that smell in the air.It was due to the Broccoli, been over-cooked as they have these hot plates around the restaurant. Pay £25.00 and eat as much as you like till your stuffed or throw up?

There is an art to cooking Broccoli. Bring pan to boil and and cook Broccoli, for 5 mins until its soft.

 

[Stan]

I like Broccoli, with most roast dinners or other. Or just Broccoli. My worst experience with Broccoli, was at Chinese restaurant down town a few years ago, friends birthday.

The Broccoli, tasted like stale cigarettes and I spat it out to the plate in fall view of everyone. I don't drink or smoke and the taste reminded me of stale cigarettes at bar with that smell in the air.It was due to the Broccoli, been over-cooked as they have these hot plates around the restaurant. Pay £25.00 and eat as much as you like till your stuffed or throw up?

There is an art to cooking Broccoli. Bring pan to boil and and cook Broccoli, for 5 mins until its soft.

Broccoli is one of my favorites. Thankfully with the newer smoking laws in Washington state and most of the US, don't have this problem any longer, but I know exactly what you mean.

There was a Chinese restaurant across the street from where I worked for almost 20 years, many of us went there after work for drinks and dinner. Smelled like an ashtray, big blue haze in the air and you could literally see the cooks smoking, cigarette hanging out of their mouths with a big droopy ash on the end, who knows where those ended up sometimes. Looking back, can't believe I tolerated it.

My favorite way with broccoli is still what Raul mentions, steam it. Although roasting is also nice. But if you do it right, it keeps its texture, not to crisp but not baby-food soft, and also keeps its nutrients. Haven't boiled veggies in decades, other than a very quick blanch then into ice water to keep the color

 

[andySu]

Its no smoking in the UK it was the over-cooked Broccoli, that had a bad aftertaste affect.

My dad does a nice Broccoli, with roasty dinner or a hot pot stew nice small potatoes.

Chicken stew with vegetables deliciously tasty February 26th 2014.

Apple strudel and custard for dessert, afterwards.

This stew was July 12th 2014. Tasty. My dad is a better cooking than me. That stew was cooking for hours slowly and the texture of the warmness of the taste ingredients/spices. The potatoes was scummy, yummy.

Just looking at the large pictures is making me feel peckish.

This is about the extent of my cooking at home. I call it the Die Hard Chicken ALIEN covered in Newman's Own. Its simple and only takes 10 mins to cook.

Real burgers and some thick chips with some onions around dads, February 3rd 2014. I could have ate it twice.

A simple ready meal microwave. I call this one the Olympus Chicken curry chips and rice meal.

Stew around dads, December 30th 2013.

This tasty stew around dads, 14th October 2014. I finished the meal as my late step mom used to say. "Waste not want not" that being if you wanted more and waste second meal.

 

[andySu]

This roasty dinner 1st September 2013.

For desert my dad did real fruit ice-cream. WOW it tasted better than the off the shelf or out of the freezer at shop.

I can taste all the flavors and the chillness in the heatwave was very nice as it was HOT outside.

 

[andySu]

19th March 2013, My home cooking sucks for this meat pie was a total disaster!

I bought the wrong type of meal. Well so I microwaved it and it was growing in the microwave like something out of THE BLOB.

It was so piping HOT! I had to cover it in mayonnaise.

Gordon Ramsay, would say. What the f&ck is is this for sorry meal?

 

[Sam Posten]

Well that escalated quickly (I killed a man with a trident!) Loving all these pictures!

One you've made pizza from scratch, you will never go out for it again.

Unless you live in NY/NJ =)

 

[KPmusmag]

This roasty dinner 1st September 2013.

those Yorkshire Puddings look great!