Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby tifosi77 on Thu Dec 23, 2010 4:15 pm

neophool wrote:well a natural/whoe foods diet wouldn't use things like pasta, white rice, bread, dairy, etc. Lots of beans, veggies, etc.

So you're talking a 'paleo' diet?

The guy I work with has been about 85% paleo for about two months now. (I've known him about a year and a half now, and this is the third diet he's been on.) It leaves you in some pretty weird situations, like if you don't eat bread for a while then have a sandwich you'll have all kinds of weird GI issues. Honestly, it sounds like it's more trouble than it's worth, but that's just me.

He's also supplementing this diet with a near daily regimen of insane crossfit workouts.
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Re: Where my fellow cooks at???

Postby PensFanInDC on Tue Feb 15, 2011 1:08 pm

How to keep an avocado from browning the longest.

http://www.chow.com/videos/show/chow-tips/55278/how-to-prevent-an-avocado-from-browning

Also something that the wife and I discovered last week:
At our local grocery store the deli section takes the end cuts of good quality lunch meat and cheeses and bundles them up and sells them at ridiculously low prices. Last night we picked up about 4 ounces of quality mixed cheeses for $.06 and a half pound of quality sliced turkey for $1.16.

The more you know...
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Feb 15, 2011 2:11 pm

Discovered this great new grain. I like it a lot. Well, it's not really "new". In fact it's apparently ancient. It's called quinoa. It's very high in protein when compared to wheat or rice and it pretty much just takes on the flavor of whatever you put in it. We cooked up about a cup of it with half of a green and half of a red bell pepper, some onion, some corn and some salsa in it. It was/is delicious. I suggest trying it. Usually it's in the health foods or organic sections of the store.
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Re: Where my fellow cooks at???

Postby PensFanInDC on Tue Feb 15, 2011 2:20 pm

Quinoa is awesome!
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Re: Where my fellow cooks at???

Postby Chefpatrick871 on Tue Feb 15, 2011 2:29 pm

You hippies and your grains.
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Feb 15, 2011 4:09 pm

quinoa is for hippies? that's it. not eating it anymore.
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Re: Where my fellow cooks at???

Postby PensFanInDC on Tue Feb 15, 2011 4:14 pm

Quinoa IS hippies

#soylent quinoa
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Re: Where my fellow cooks at???

Postby columbia on Tue Feb 15, 2011 4:18 pm

PensFanInDC wrote:Quinoa IS hippies

#soylent quinoa


Image


mmmmmmm....hippies.
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Re: Where my fellow cooks at???

Postby BadHands71 on Tue Feb 15, 2011 6:15 pm

Quinoa is good stuff. I can't believe that I haven't been posting in here more... hmmm

Today is bread day for me. I made white bread and italian bread. Pictures to come later.

The white bread is one of my favorite recipes. It's quick (by bread standards) and has just the right amount of sweetness.

Italian bread, though a long process is so worth it.

I haven't purchased bread at the store in over 5 years.
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Re: Where my fellow cooks at???

Postby tifosi77 on Tue Feb 15, 2011 6:33 pm

Quinoa is tasty good, but I tend to think of it as a textural component to a dish, almost a garnish, than to feature it. Altho I've had quinoa fritters before that were pretty outlandish.

BadHands71 wrote:I haven't purchased bread at the store in over 5 years.

I made brioche hamburger buns about two months ago, first time I ever made bread. It wasn't all that good, but it was still a revelation.
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Re: Where my fellow cooks at???

Postby PensFanInDC on Tue Feb 15, 2011 6:38 pm

I hunt and kill my own bread. White bread is easy but pumpernickel shoots back.
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Feb 15, 2011 6:39 pm

a good sourdough bread is where it's at.
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Re: Where my fellow cooks at???

Postby BadHands71 on Tue Feb 15, 2011 7:05 pm

tifosi77 wrote:I made brioche hamburger buns about two months ago, first time I ever made bread. It wasn't all that good, but it was still a revelation.


My grandma taught me to make bread when I was younger. I baked along side her in the kitchen for years. About 5 years ago, I got on a bread baking kick and realized how much I enjoyed it. I bake bread about 2-3 days a week now. I love baking (and cooking, but I like baking more).

PensFanInDC wrote:I hunt and kill my own bread. White bread is easy but pumpernickel shoots back.


Sourdough bites at you :pop:
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Re: Where my fellow cooks at???

Postby Froggy on Tue Feb 15, 2011 9:48 pm

PensFanInDC wrote:I hunt and kill my own bread. White bread is easy but pumpernickel shoots back.

Image
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Re: Where my fellow cooks at???

Postby columbia on Wed Feb 16, 2011 6:27 pm

I've been watching Ramsay's Best on BBC America.
Any other cooking shows on that network worth checking out?
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Feb 16, 2011 6:33 pm

"In Search of Perfection" originally aired on the Beeb, but I think it's only on Planet Green in the U.S. It's the single greatest cooking show I've ever seen.
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Re: Where my fellow cooks at???

Postby columbia on Wed Feb 16, 2011 6:35 pm

tifosi77 wrote:"In Search of Perfection" originally aired on the Beeb, but I think it's only on Planet Green in the U.S. It's the single greatest cooking show I've ever seen.


Yeah... The fat duck book is on my coffee table.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Feb 16, 2011 6:46 pm

Ah! Well done! I got it for Christmas and it scared me. The strawberry with leather puree had my head spinning.
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Re: Where my fellow cooks at???

Postby Shyster on Wed Feb 16, 2011 6:59 pm

BadHands71 wrote:My grandma taught me to make bread when I was younger. I baked along side her in the kitchen for years. About 5 years ago, I got on a bread baking kick and realized how much I enjoyed it. I bake bread about 2-3 days a week now. I love baking (and cooking, but I like baking more).

Sourdough bites at you :pop:

I’ve been making virtually all of my own bread for years now. My standard lunch five days a week is two PB&J on homemade buns. My KitchenAid stand mixer paid for itself long ago.

Most of the bread I make incorporates some level of sourdough—even for bread meant for PB&J. The presence of lactic acid acts as a natural preservative and improves keeping time. I bought my starter from King Arthur Flour.
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Re: Where my fellow cooks at???

Postby ulf on Wed Feb 16, 2011 9:46 pm

I actually heard a bread maker is the best investment you can make for your kitchen.
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Re: Where my fellow cooks at???

Postby BadHands71 on Thu Feb 17, 2011 12:37 am

Shyster wrote:I’ve been making virtually all of my own bread for years now. My standard lunch five days a week is two PB&J on homemade buns. My KitchenAid stand mixer paid for itself long ago.

Most of the bread I make incorporates some level of sourdough—even for bread meant for PB&J. The presence of lactic acid acts as a natural preservative and improves keeping time. I bought my starter from King Arthur Flour.


Yea, I have 2 sourdough starters that I like. One is from San Fransisco, its about 4 years old. The other one my parents brought me back from a cruise to Alaska about 2 years ago. They have really different flavors so I use them differently. Sourdough, even a little bit in a "regular" sandwich bread is awesome.

Like I said, I haven't bought bread in over 5 years. I love the taste of homemade bread, there's nothing quite like it. I eat 2 slices of bread for breakfast almost every day. :thumbup:
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Re: Where my fellow cooks at???

Postby columbia on Fri Feb 25, 2011 11:41 am

Microsoft’s Former CTO Takes On Modernist Cuisine:
http://www.wired.com/magazine/2011/02/ff_myhrvold/
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Re: Where my fellow cooks at???

Postby Froggy on Fri Feb 25, 2011 2:32 pm

i made a fantastic meatloaf last weekend...

1.5 lbs of ground beef
.5lbs ground pork
2 jalapeno peppers
1 habanero pepper
3 baby bella mushrooms
1/2 a medium sized white onion
3 cloves of garlic
cayanne pepper, old bay, s&p
bread crumbs and 1 egg
glazed with sweet baby ray's honey chipotle bbq sauce
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Re: Where my fellow cooks at???

Postby shmenguin on Fri Feb 25, 2011 4:40 pm

quinoa (pronounced keen-wa), is good stuff. if you have left over beef or chicken or whatever, throw it in with some quinoa while it's cooking on the stove.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 25, 2011 4:49 pm

Froggy wrote:i made a fantastic meatloaf last weekend...

1.5 lbs of ground beef
.5lbs ground pork
2 jalapeno peppers
1 habanero pepper
3 baby bella mushrooms
1/2 a medium sized white onion
3 cloves of garlic
cayanne pepper, old bay, s&p
bread crumbs and 1 egg
glazed with sweet baby ray's honey chipotle bbq sauce


Holy carp that sounds amazing.

I like to glaze my regular meatloaf with ketchup. Lock in the joose
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