Members trailsofsin Posted August 30, 2010 Members Share Posted August 30, 2010 Alright back to teh food pronz... This Crab Quiche sounds great! Originally Posted by JJPSGAK Made this the other night. King Crab Quiche(with fresh out of the ocean King Crab), Asparagus, and Olive oil and garlic basted bread. Rather tasty! Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 30, 2010 Members Share Posted August 30, 2010 Cooker, {censored} you and good riddance.To the swordfish and quiche and grillin':OMNOMNOMNOMNOM Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 30, 2010 Author Members Share Posted August 30, 2010 Originally Posted by pioneerprogress Cooker, {censored} you and good riddance. To the swordfish and quiche and grillin': OMNOMNOMNOMNOM I dare say we've assembled a fatty food posse right hurr. Link to comment Share on other sites More sharing options...
Members Sheik_Yerbouti Posted August 30, 2010 Members Share Posted August 30, 2010 Originally Posted by Cooker Thread starter you're a real dingleberry. You started this just so you could show off and post your 900 dishes right off the bat. What an attention whore. Oh and "Mods Sticky Please???" ? Really? This is an amp forum. You're real full of yourself Damn, man, did your mom burn your microwave burrito last night, or what? Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 30, 2010 Members Share Posted August 30, 2010 Originally Posted by LoopQuantum I dare say we've assembled a fatty food posse right hurr. No {censored}, Loop...that chicken I made is the farthest thing from healthy. It's better than say, shoveling spoonfuls of lard into my nommer, but only just. Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted August 30, 2010 Members Share Posted August 30, 2010 Loop, the party you missed: Link to comment Share on other sites More sharing options...
Members jnurp Posted August 30, 2010 Members Share Posted August 30, 2010 Hey this thread has motivated me to learn how to cook something other than a Swanson salsbury steak in the microwave. I am going to be taking a 4 part cooking course here in nyc starting in October. Its very expensive, but im very motivated so im up for the challenge and it will be well worth the money i think. Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 30, 2010 Members Share Posted August 30, 2010 Originally Posted by jnurp Hey this thread has motivated me to learn how to cook something other than a Swanson salsbury steak in the microwave. I am going to be taking a 4 part cooking course here in nyc starting in October. Its very expensive, but im very motivated so im up for the challenge and it will be well worth the money i think. Good luck with it, nurp...but in all honesty, I learned what I know just from watching the Food Network. But you have to watch the actual cooking shows, not the {censored}ing reality show bull{censored} that they're apparently trying to switch over to. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 30, 2010 Members Share Posted August 30, 2010 Originally Posted by Murdoch Good luck with it, nurp...but in all honesty, I learned what I know just from watching the Food Network. But you have to watch the actual cooking shows, not the {censored}ing reality show bull{censored} that they're apparently trying to switch over to. this. I've gained some good nuggets from all of the shows, but Alton Brown is the MAN! Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted August 30, 2010 Members Share Posted August 30, 2010 As much as people talk {censored} about Rachel Ray, it's a GREAT foundation for beginning cooking. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 30, 2010 Author Members Share Posted August 30, 2010 Originally Posted by guitarslinger As much as people talk {censored} about Rachel Ray, it's a GREAT foundation for beginning cooking. She's annoying as hell, but I TOTALLY agree. Good food, proper combinations and mechanics, etc. I can't stand her though. Nurp: AWESOME! Pick up a copy of the Larrousse Gastronomique. This is not optional. This is the BIBLE of food. Do it now. Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 30, 2010 Author Members Share Posted August 30, 2010 Other great books:Alton Brown: I'm just in it for the FoodAnthony Bourdain: Les Halles CookbookThomas Keller: French Laundry CookbookThomas Keller: Bouchonand the always valid "The Joy of Cooking", by Irma Rombauer. Every one of these is in my kitchen!!!! Link to comment Share on other sites More sharing options...
Members LoopQuantum Posted August 30, 2010 Author Members Share Posted August 30, 2010 Originally Posted by guitarslinger Loop, the party you missed: Aww MAN! I was busy paying for D's Spa treatment, and breaking my car. There HAS to be a next time. Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 30, 2010 Members Share Posted August 30, 2010 More noms, Loop: I got this for $10... Dry rub, with paprika, salt, black pepper, garlic powder, onion powder, red chili flakes, and chili powder: I cheated on the sauce, () and it's not on there yet. I don't have a smoker, so I'm having to slowly bring this lovefest along in my oven. I can't wait. Link to comment Share on other sites More sharing options...
Members Chrisjd Posted August 30, 2010 Members Share Posted August 30, 2010 Originally Posted by Murdoch More noms, Loop: I got this for $10... Dry rub, with paprika, salt, black pepper, garlic powder, onion powder, red chili flakes, and chili powder: I cheated on the sauce, () and it's not on there yet. I don't have a smoker, so I'm having to slowly bring this lovefest along in my oven. I can't wait. {censored}in NOM NOM NOM NOM NOM NOM NOM Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 31, 2010 Members Share Posted August 31, 2010 Originally Posted by Chrisjd {censored}in NOM NOM NOM NOM NOM NOM NOM For you, Chris...I'm about 30-45 minutes away, and the Sweet Baby Ray's is in full effect: Link to comment Share on other sites More sharing options...
Members Melorock Posted August 31, 2010 Members Share Posted August 31, 2010 This thread is win and is bookmarked.Nice job guys. Link to comment Share on other sites More sharing options...
Members Melorock Posted August 31, 2010 Members Share Posted August 31, 2010 Also, you guys watch Iron Chef? Sure there's some weird {censored}, but I'm amazed at the creativity of the chefs and the techniques they use. Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 31, 2010 Members Share Posted August 31, 2010 RIB NOM ACHIEVED: it's SOOOOOOOO {censored}ing good... Link to comment Share on other sites More sharing options...
Members Valtiel Posted August 31, 2010 Members Share Posted August 31, 2010 Originally Posted by Murdoch RIB NOM ACHIEVED: it's SOOOOOOOO {censored}ing good... Link to comment Share on other sites More sharing options...
Members NITROHOLIC Posted August 31, 2010 Members Share Posted August 31, 2010 i hate being poor. romon noodles again. . . ftw Link to comment Share on other sites More sharing options...
Members Murdoch Posted August 31, 2010 Members Share Posted August 31, 2010 Originally Posted by pioneerprogress this. I've gained some good nuggets from all of the shows, but Alton Brown is the MAN! This, 100%. If you actually want to learn to cook, Good Eats is THE show to watch. The man explains everything down to the last detail. Link to comment Share on other sites More sharing options...
Members pioneerprogress Posted August 31, 2010 Members Share Posted August 31, 2010 Originally Posted by Murdoch I don't have a smoker, so I'm having to slowly bring this lovefest along in my oven. I don't have a smoker either, my compromise is to put the meat on the top shelf of the grill, and cook it over wood chips for at least 30 mins before slow-cooking it in the oven. Link to comment Share on other sites More sharing options...
Members ke2 Posted August 31, 2010 Members Share Posted August 31, 2010 Originally Posted by NITROHOLIC i hate being poor. romon noodles again. . . ftw Pork chops are usually pretty cheap food, at least over here. With some good spices, an oven, and a little time, you can make DAMN good chops with little money. We usually have chops made from the neck, because they have more fat, and are more tender. Lots of spices, a little butter, with some foil over in the beginning, at around 150 celsius, take the foil away towards the end, and turn up the heat to 200, grill the last minutes. Take out the chops, and pour some water in the oven pan, let it boil, and use as gravy. Pour over boiled potatoes, it`s yum yum yum. Norwegian neck pork chops look like this, dunno if it is the norm to use that piece for chops in the US? Link to comment Share on other sites More sharing options...
Members Cougar Hunter Posted August 31, 2010 Members Share Posted August 31, 2010 Last night's dinner. Polska Kielbasa w/ Black Truffle Aioli, Fresh Rosemary and Thyme Grilled/stewed Onion with Bacon Grease and Mushroom Base Dinner Rolls with coconut oil Conquista Malbec red wine. Link to comment Share on other sites More sharing options...
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