Members sdconvoy Posted August 21, 2010 Members Share Posted August 21, 2010 I approve of this thread. when i cook something epic, I'll post it. Loop, everything you cook looks delish. I think, looking at your pics, that I'll have to work more on presentation, and then take beautiful hi-res pics! Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 21, 2010 Members Share Posted August 21, 2010 Originally Posted by LoopQuantum Ravioli (sausage) with marinara, asparagus tips and cheese sauce.... That looks great! Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 22, 2010 Members Share Posted August 22, 2010 Tonight Made up London Broil type things: Pounded out a piece of my mystery beef from the freezer (either flank steak or king steak), sliced up three italian sausages and threw in some rosemary from the garden. Rolled it up like a roulade, tied it off and sliced it. Here's dinner: London Broil's done on the BBQ Spinach Salad w/ strawberries, bacon, and maple vinaigrette Bruschetta And for desert: My wife's cinnamon buns Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 22, 2010 Author Members Share Posted August 22, 2010 Originally Posted by trailsofsin Tonight Made up London Broil type things: Pounded out a piece of my mystery beef from the freezer (either flank steak or king steak), sliced up three italian sausages and threw in some rosemary from the garden. Rolled it up like a roulade, tied it off and sliced it. Here's dinner: London Broil's done on the BBQ Spinach Salad w/ strawberries, bacon, and maple vinaigrette Bruschetta And for desert: My wife's cinnamon buns Looks GREAT! MASSIVE points for the salad!!!! Avocado, Strawberries, and Spinach together = Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 22, 2010 Members Share Posted August 22, 2010 Originally Posted by LoopQuantum Ravioli (sausage) with marinara, asparagus tips and cheese sauce.... Looks awesome. Loop, do you actually make up pasta dough or do you just use wonton wraps (what I do)? Link to comment Share on other sites More sharing options...
Members missingastring Posted August 22, 2010 Members Share Posted August 22, 2010 Tonight, I made the following: Boneless chicken breasts, stuffed with spinach, hummus, and goat cheese, coated with a mix of flour, pulverized pecans, and panko bread crumbs. Served on a pile of garlic mashed potatoes. I took pictures, but my camera card = corrupted. Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 22, 2010 Members Share Posted August 22, 2010 Originally Posted by missingastring Tonight, I made the following: Boneless chicken breasts, stuffed with spinach, hummus, and goat cheese, coated with a mix of flour, pulverized pecans, and panko bread crumbs. Served on a pile of garlic mashed potatoes. I took pictures, but my camera card = corrupted. Sounds tasty - never used hummus as a stuffing before... But, without pics I can only assume it was actually KFC reheated over a flaming Bugera. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 22, 2010 Author Members Share Posted August 22, 2010 Originally Posted by trailsofsin Looks awesome. Loop, do you actually make up pasta dough or do you just use wonton wraps (what I do)? Wonton wraps this time, since I had some. I make my own when time allows...I have a Kitchen-Aid mixer with the pasta attachment. It does a GREAT job for lots of pastas. Link to comment Share on other sites More sharing options...
Members missingastring Posted August 22, 2010 Members Share Posted August 22, 2010 Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 22, 2010 Author Members Share Posted August 22, 2010 Originally Posted by missingastring Tonight, I made the following: Boneless chicken breasts, stuffed with spinach, hummus, and goat cheese, coated with a mix of flour, pulverized pecans, and panko bread crumbs. Served on a pile of garlic mashed potatoes. I took pictures, but my camera card = corrupted. Interesting combination of flavors...my mouth is watery. I will not accept this weak excuse for lack of pics again!!! Link to comment Share on other sites More sharing options...
Members missingastring Posted August 22, 2010 Members Share Posted August 22, 2010 Originally Posted by LoopQuantum Interesting combination of flavors...my mouth is watery. I will not accept this weak excuse for lack of pics again!!! The girl I'm seeing, and was cooking for (refuse to say girlfriend yet), was watching me take pics, and going WTF? I thought about explaining that they were for you guys, but I figured that might sound a bit lame. Oh, and it was absolutely delicious! The potatoes needed a sauce or something, but the stuffing in the chicken was pretty heavy as is, so I foolishly decided against it. Next time... Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 22, 2010 Members Share Posted August 22, 2010 Yeah I could certainly see the taters getting overshadowed by the chicken in this case. Hard to say what the ideal sauce for those potatoes would be... some sort of garlic/parmesan sauce, or perhaps a chicken gravy with an herb like thyme maybe? Link to comment Share on other sites More sharing options...
Members missingastring Posted August 22, 2010 Members Share Posted August 22, 2010 I thought a champagne vinegar cream sauce might bring a nice acidic note to the whole shebang. I'll try that next. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 22, 2010 Author Members Share Posted August 22, 2010 Weekend bump. I just got home, so probably ordering out. Who made some tasties? Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 22, 2010 Members Share Posted August 22, 2010 Originally Posted by LoopQuantum Weekend bump. I just got home, so probably ordering out. Who made some tasties? pics in an hour or two Link to comment Share on other sites More sharing options...
Members Unstrung Posted August 23, 2010 Members Share Posted August 23, 2010 Coconutty shrimp curry, with a side of... don't know the name of the vegetable. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 23, 2010 Members Share Posted August 23, 2010 WAT teh carp is taht pan doing smashing my dinner?!? Anyone care to venture a guess what's under there? Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 23, 2010 Members Share Posted August 23, 2010 lulz, didn't figure anybody would try to guess It's not as impressive as last week's grub Reubens!!! om nom nom I don't care for rye bread, so I use sourdough. And also add some mustard to it as well. Link to comment Share on other sites More sharing options...
Members Unstrung Posted August 23, 2010 Members Share Posted August 23, 2010 I usually do my own little style of cooking, and it's usually pretty tasty to me or the people I cook for, and somewhat wholesome. But that's not to say I haven't made things worthy of trolling this thread. For instance... the grilled cheese taco sandwiches of two months ago. I felt like {censored} after eating this. Link to comment Share on other sites More sharing options...
Members missingastring Posted August 23, 2010 Members Share Posted August 23, 2010 Holy {censored}! I wanna try that grilled taco cheese. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 24, 2010 Members Share Posted August 24, 2010 Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 24, 2010 Members Share Posted August 24, 2010 I had some lamb shoulder I wanted to use and we've been harvesting vegetables from our garden over the last few weeks, so: The bones/trimmings from the shoulder are in a pot making stock right now. Link to comment Share on other sites More sharing options...
Members trailsofsin Posted August 24, 2010 Members Share Posted August 24, 2010 Added the Guinness and rosemary, simmered it (and made lunch), now it's in the crockpot with the lamb stock for the next 5 hours or so. Link to comment Share on other sites More sharing options...
Members Xance Posted August 24, 2010 Members Share Posted August 24, 2010 Originally Posted by trailsofsin Added the Guinness and rosemary, simmered it (and made lunch), now it's in the crockpot with the lamb stock for the next 5 hours or so. Link to comment Share on other sites More sharing options...
Members NixerX Posted August 24, 2010 Members Share Posted August 24, 2010 I have a dish I call "meat candy" that I used to make before I went veg.Its basically 10lbs of Pork. 1lb of bacon, cyanne-brown sugar-sea salt rubbed, braised, and slow cooked for 12 hours in sweet baby rays and a Mango,papaya,Pineapple, Madarin compote.Oh yea.. I have pics if anyone is interested. Link to comment Share on other sites More sharing options...
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