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Cooking
Topic Started: Dec 11 2012, 01:47 AM (447 Views)
Sedulius
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Field Marshal
Because I seriously want to talk about cooking and food.

To start with, bacon wrapped Filet Mignon:

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NRE
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Map Tsar and Southern Gentleman

Now the question is, could you make that :P

Personally I love cooking, almost as much as I love food (which in the end is my downfall in life). I've yet to confidently master the grill though which is a bit disappointing but practice makes perfect right? :lol:
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Sedulius
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I probably can make that, but I would need to buy the expensive ingredients which is why I have not yet. I would love to though.
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New Harumf
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Bloodthirsty Unicorn
For the win -
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Bacon wrapped meatloaf!
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NRE
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Map Tsar and Southern Gentleman

:o That's beautiful NH!


Maybe my tastes are a bit less refined, but if I'm going to have steak, the Filet Mignon usually never crosses my mind. I'd prefer something with a bit more meat, say the T-bone or if you prefer, porterhouse.

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Of course, I think I make a mean chicken pot-pie, mmmmmmm I'm hungry now....

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Edited by NRE, Dec 11 2012, 11:41 AM.
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Aelius
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Norman Warlord
I'm not personally the best cook, but if we're going to talk food... Pizza, man. And it's got to be a good, real pizza.
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Telosan
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The Foremost Intellectual Badass
As a general rule, I can't cook anything that's not microwaveable and even then there had better be instructions. The exceptions are Ramen, pasta, hamburgers, and a frozen fish dish that essentially used the oven in place of a microwave. I'm not sure if the last one counts. If challenged and given the necessary supplies, I could probably attempt a steak from hamburger skills. Yes, I know, they're very different, but the concept remains the same.

My college survival plan, aside from Ramen, was to learn a few simple recipes from someone and make massive amounts of it once a week. Then spend that week eating whatever concoction I managed. This would probably be stews or the like.

Though Costco is my savior by selling, essentially, premade dinners that only have to sit in the oven for a directed amount of time. I had a chicken dumpling platter from there once that took an hour to make but lasted 4 or 5 days in leftovers. It was really, really good, especially considering its premade status.

Leftovers are my sustenance!
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NRE
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Map Tsar and Southern Gentleman

Aelius
Dec 11 2012, 12:48 PM
I'm not personally the best cook, but if we're going to talk food... Pizza, man. And it's got to be a good, real pizza.
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Pizza is good, especially brick oven pizza...simply the best
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Abnar
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Mirror, mirror on the wall, who's the lurkiest of them all?
I have no pictures to show for it, since my only camera is a phone that doubles as a picture-taking potato, but I cook frequently. Made a corned beef from scratch (bought bare brisket, made brine myself) the week after Thanksgiving and it turned out very well, so I'm going to try a little more sophisticated recipe after Christmas.
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flumes
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CLEVELAND ROCKS!
I've been experimenting with something I like to call bacon wrapped bacon. It is going well so far.

I got my mom's cooking ability. None. My sister got my dad's cooking ability. That is what she is going to school for. I reap the benefits.
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New Harumf
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Bloodthirsty Unicorn
In all modesty:

I cook steaks to perfection on the grill - bacon wrapped fillets; bone in ribeye, whatever. I do it so well that Don (a Texan remember) will not let anyone else cook his steaks on the grill.

Deep dish pizza - Take any pizza dough - hell, I use two packs of Jiffy Pizza dough. Mix, then spread thin in a deep dish (12 inch) pizza pan, up the sides. Bake for 15 minutes at 350 degrees. Now, take sliced provolone and totally cover the bottom. Then, get six to eight Roma tomatos, par boil and peel. Get a collendar and crush them in the collendar, squeezing out the juices. Spread over the provolone. Drizzle with olive oil, add garlic, basil and oregeno, to taste. Pepper and salt to taste. This is called making the sauce right in the pan. At this point, you should have taken a pound of pork tenderloin and ground it (sorry, store bought ground pork will not do). Mix in fennel, garlic and maybe caraway . . .and salt, and crushed red peppers if you like your sausage hot. Put water in an pan, form the pork mixture into pattys, and simmer it in the pan till cooked. Take out, cut up, and add on top of your sauce in the pizza. Now, add green peppers sliced, or mushrooms (fresh) sliced, or whatever else you want. Shred 2 pounds of real mozzerella (the runny stuff) and top the pizza, and sprinkle with parrmisan cheese (freshly ground). Bake in a 375 to 400 degree oven for 45 minutes, and you will have the real chicago deep dish pizza (which everyone I make it for loves). It is easy.

I love to cook. You should try my pork Piallia (SP??). Lately, I have been making it with bulger wheat instead of rice, just cause I can!! Oh, if you like TexMex, or chicken fried steak with garlic mashed potatos and fried okra, then you need to let Donnie cook. Or for Rib roasts, yeah, he's a pro. We should both weigh 400lbs!!
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NRE
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Map Tsar and Southern Gentleman

New Harumf
Dec 11 2012, 10:26 PM
I love to cook. You should try my pork Piallia (SP??). Lately, I have been making it with bulger wheat instead of rice, just cause I can!! Oh, if you like TexMex, or chicken fried steak with garlic mashed potatos and fried okra, then you need to let Donnie cook. Or for Rib roasts, yeah, he's a pro. We should both weigh 400lbs!!
Oh gawsh fried okra.....if there's one thing I go weak in the knees for....if there's two things I go weak in the knees for its fired okra :love:
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Telosan
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The Foremost Intellectual Badass
NH, that sounds like one of the most delicious possible combination of bread, tomato, and cheese.

I've never had fried okra. In fact, I dare to say following NRE's reaction above, I'm not entirely sure what it is... :unsure:
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New Harumf
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Bloodthirsty Unicorn
Telosan
Dec 11 2012, 11:54 PM
NH, that sounds like one of the most delicious possible combination of bread, tomato, and cheese.

I've never had fried okra. In fact, I dare to say following NRE's reaction above, I'm not entirely sure what it is... :unsure:
You must live a lot further south than New Jersey - some place where every breakfast comes with grits regardless if you ordered it or not!

Fried okra is kinda like fried air with a booger in it - best description I could think of!
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NRE
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Map Tsar and Southern Gentleman

I would argue with NH above statement, but I suppose in the end its about the best description one could come up with. I'm told Okra has no taste, but I say to hell with them! Fried, it will looking something like this:

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Unfried and cut up, the Okra will look like this:

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I am told it kinda slimy when not fried, as in when its put in jumbo though I will be honest, I've never had jumbo. Of course I don't believe there are any here of the Louisiana persuasion so I'm basically just talking to a wall. Its lonely being the only cowboy in this saloon. :sad:
Edited by NRE, Dec 12 2012, 05:13 PM.
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East Anarx
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Anarchitect

I'm with you, NRE, at least when it comes to loving fried okra.
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NRE
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Map Tsar and Southern Gentleman

East Anarx
Dec 12 2012, 10:23 PM
I'm with you, NRE, at least when it comes to loving fried okra.
You sir, are welcome to the table any day :love:
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Rhadamanthus
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Legitimist

I don't think I've ever had fried okra, but regular okra certainly has a taste.
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New Harumf
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Bloodthirsty Unicorn
Okra is added to Gumbo (not Jumbo) so the slime will act as a thickening agent! I have never had unfried okra except in Gumbo where it is completely desolved in the dish. I like Gumbo (a lunch staple of mine is the chicken gumbo soup from accross the street, with big ole chunks of good Texas smoked sausage). I like fried okra as a side with my bar-b-que brisket (had the best ever at Black's Bar-b-que in Lockheart, TX (up in the Hill Country south of Austin) last weekend - they had a choice, dry - with most of the fat trimmed off - or moist - with some of the fat left on. I had the moist - it was out of this world, and of course, I had smashed potatos, gravy, creamed corn (fresh) and fried okra)!

Oh, NRE, I am becoming a cowboy more and more every day. Before the end of the year I am going to buy my first pick-em up truck (looking at an Avalanche) so I am no longer the smallest car on the highway (in my Caddy!). Also, as a true cowboy, gas mileage be damned!
Edited by New Harumf, Dec 13 2012, 11:44 AM.
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East Anarx
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Anarchitect

New Harumf
Dec 13 2012, 11:40 AM
Okra is added to Gumbo (not Jumbo) so the slime will act as a thickening agent! I have never had unfried okra except in Gumbo where it is completely desolved in the dish. I like Gumbo (a lunch staple of mine is the chicken gumbo soup from accross the street, with big ole chunks of good Texas smoked sausage). I like fried okra as a side with my bar-b-que brisket (had the best ever at Black's Bar-b-que in Lockheart, TX (up in the Hill Country south of Austin) last weekend - they had a choice, dry - with most of the fat trimmed off - or moist - with some of the fat left on. I had the moist - it was out of this world, and of course, I had smashed potatos, gravy, creamed corn (fresh) and fried okra)!

Oh, NRE, I am becoming a cowboy more and more every day. Before the end of the year I am going to buy my first pick-em up truck (looking at an Avalanche) so I am no longer the smallest car on the highway (in my Caddy!). Also, as a true cowboy, gas mileage be damned!
Suggestion:

Bio-diesel pickup truck with the back converted into a mobile kitchen selling fried okra, etc. and then fueling the truck with the leftover grease that would otherwise be wasted.
Edited by East Anarx, Dec 14 2012, 06:59 PM.
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Tristan da Cunha
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Science and Industry
I only eat gourmet meals. Nothing short of that will do. My taste buds have been treated like a king day after day for months without end. How, you ask? Well, I usually don't have time to eat breakfast or lunch, so by the time dinner comes around my sheer hunger convinces my brain that anything I eat is just the most delicious thing ever cooked, ever. I can eat a slice of white bread and just enjoy the hell out of it.
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New Harumf
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Bloodthirsty Unicorn
East Anarx
Dec 14 2012, 06:58 PM
New Harumf
Dec 13 2012, 11:40 AM
Okra is added to Gumbo (not Jumbo) so the slime will act as a thickening agent! I have never had unfried okra except in Gumbo where it is completely desolved in the dish. I like Gumbo (a lunch staple of mine is the chicken gumbo soup from accross the street, with big ole chunks of good Texas smoked sausage). I like fried okra as a side with my bar-b-que brisket (had the best ever at Black's Bar-b-que in Lockheart, TX (up in the Hill Country south of Austin) last weekend - they had a choice, dry - with most of the fat trimmed off - or moist - with some of the fat left on. I had the moist - it was out of this world, and of course, I had smashed potatos, gravy, creamed corn (fresh) and fried okra)!

Oh, NRE, I am becoming a cowboy more and more every day. Before the end of the year I am going to buy my first pick-em up truck (looking at an Avalanche) so I am no longer the smallest car on the highway (in my Caddy!). Also, as a true cowboy, gas mileage be damned!
Suggestion:

Bio-diesel pickup truck with the back converted into a mobile kitchen selling fried okra, etc. and then fueling the truck with the leftover grease that would otherwise be wasted.
I'll leave that nitch open for you! :lol: :lol: :lol:

Oh, you going home for Christmas? I'm pretty close to Austin you know!!!
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East Anarx
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Anarchitect

Nope, not this year. Maybe next year.
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NRE
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Map Tsar and Southern Gentleman

New Harumf
Dec 13 2012, 11:40 AM
Oh, NRE, I am becoming a cowboy more and more every day. Before the end of the year I am going to buy my first pick-em up truck (looking at an Avalanche) so I am no longer the smallest car on the highway (in my Caddy!). Also, as a true cowboy, gas mileage be damned!
I have a cousin who owned an Avalanche and she loves it. I've never been particularly impressed with the style of the Avalanche, I dunno the body of the vehicle just doesn't do it for them. Still, a respectable vehicle and not a bad vehicle to take on the beach (if you're into that thing and they allow you to drive on the local beach).
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New Harumf
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Bloodthirsty Unicorn
NRE
Dec 19 2012, 10:29 PM
New Harumf
Dec 13 2012, 11:40 AM
Oh, NRE, I am becoming a cowboy more and more every day. Before the end of the year I am going to buy my first pick-em up truck (looking at an Avalanche) so I am no longer the smallest car on the highway (in my Caddy!). Also, as a true cowboy, gas mileage be damned!
I have a cousin who owned an Avalanche and she loves it. I've never been particularly impressed with the style of the Avalanche, I dunno the body of the vehicle just doesn't do it for them. Still, a respectable vehicle and not a bad vehicle to take on the beach (if you're into that thing and they allow you to drive on the local beach).
This is an afidtait. Yes.
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