Where my fellow cooks at???

Forum for posts that are not hockey-related.

Moderators: Three Stars, dagny, pfim, netwolf

Re: Where my fellow cooks at???

Postby columbia on Tue Feb 05, 2013 6:06 pm

I going to marinate some lamb loin chops with a rosemary/garlic/olive oil mixture.
Sear it on both both sides and into the oven for a bit.....It should be good.

EDIT: that was quite delicious.
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 42,481
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby mac5155 on Thu Feb 07, 2013 8:19 pm

Need some good pizza ideas. I have a buffalo chicken in the oven now. Maybe a gyro pizza?
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 46,166
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby BadHands71 on Thu Feb 07, 2013 10:04 pm

mac5155 wrote:Need some good pizza ideas. I have a buffalo chicken in the oven now. Maybe a gyro pizza?


Hawaiian, Bbq Chicken, Philly Cheesesteak, Mexican.

Although for my money there is nothing better than a good margherita pizza.
BadHands71
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 8,006
Joined: Wed Dec 30, 2009 5:04 pm
Location: In the kitchen...

Re: Where my fellow cooks at???

Postby mac5155 on Thu Feb 07, 2013 10:58 pm

What do you use for sauce on a Philly cheesesteak one?
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 46,166
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby BadHands71 on Fri Feb 08, 2013 12:31 am

mac5155 wrote:What do you use for sauce on a Philly cheesesteak one?


Garlic sauce, similar to a white pizza.
BadHands71
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 8,006
Joined: Wed Dec 30, 2009 5:04 pm
Location: In the kitchen...

Re: Where my fellow cooks at???

Postby Shyster on Fri Feb 08, 2013 1:14 pm

Pineapple and anchovy pizza. I'm not kidding. It's good.
Shyster
AHL All-Star
AHL All-Star
 
Posts: 5,771
Joined: Wed Nov 15, 2006 4:32 pm
Location: Iof holdfy cap one on Shydyers is dpoubd go plkease peyay fewr mew

Re: Where my fellow cooks at???

Postby mac5155 on Fri Feb 08, 2013 2:02 pm

last time i had anchovies I puked. literally.

Image

my buffalo chicken pizza
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 46,166
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 11, 2013 11:17 am

Image
Salmon 104

Salmon loin sealed in Ziplock bag with some olive oil, placed in kitchen sink full of 40° C water for 30 mins then chilled. Served with some pickled red and green onions, watercress puree and horseradish cream. Recipe is a combination of methods from ChefSteps.com and Max Bilet on Chow.com. I even went to Crate & Barrel and got the same plates they use on ChefSteps. :lol:

Unbelievably stoked at how well it turned out. Mrs Tif does not share my level of stokedness, and has openly expressed reservations about the concept of 'cooking' in the kitchen sink, but neener neener to her. It worked.
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby mac5155 on Mon Feb 11, 2013 11:43 am

looks like 3 bites of salmon to me :pop:
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 46,166
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 11, 2013 11:59 am

It was two 4-oz pieces.

Jerk. :P
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby Letang Is The Truth on Mon Feb 11, 2013 12:00 pm

mac5155 wrote:looks like 3 bites of salmon to me :pop:


now i see how you ask for extras at the all you can eat meat place :lol:
Letang Is The Truth
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 22,523
Joined: Fri Oct 31, 2008 2:59 pm
Location: The Panda Will Fly Away On A Rainbow

Re: Where my fellow cooks at???

Postby columbia on Mon Feb 11, 2013 12:02 pm

Speaking of which...any good jerk chicken recipes that yinz have used?
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 42,481
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby canaan on Mon Feb 11, 2013 12:39 pm

columbia wrote:Speaking of which...any good jerk chicken recipes that yinz have used?

1 lb boneless breast
2 tbsp of shad's personality

marinate.
canaan
NHL Third Liner
NHL Third Liner
 
Posts: 38,003
Joined: Tue May 30, 2006 11:13 am
Location: Fritos. On. My. Sub.

Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 11, 2013 12:40 pm

lolololol
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 18,873
Joined: Sun Mar 04, 2007 3:03 pm
Location: Can't wait for playoffs to up the dumb level ten fold in this place.

Re: Where my fellow cooks at???

Postby canaan on Mon Feb 11, 2013 12:41 pm

make sure you measure off the 2 tbsp, because any extra shad personality and your chicken will taste like *******
canaan
NHL Third Liner
NHL Third Liner
 
Posts: 38,003
Joined: Tue May 30, 2006 11:13 am
Location: Fritos. On. My. Sub.

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 11, 2013 12:43 pm

Do you want to do a rub or a marinade?
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby columbia on Mon Feb 11, 2013 12:55 pm

I'm thinking marinade.
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 42,481
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 11, 2013 8:49 pm

I usually prefer a marinade as well. Here is my jerk marinade, directly from my 'cookbook'.

4 scallions, chopped
2 habanero chiles, seeded and finely chopped
splash dark Jamaican rum (like Appleton Estate)
Juice from 2 limes
1 Tbs allspice
¼ tsp nutmeg, freshly ground
2 tsp thyme
1 tsp cinnamon
2 Tbs ground coriander
2 Tbs ground ginger
1 Tbs cayenne
2 tsp onion powder
2 tsp cloves
salt & pepper to taste

Combine the scallions, chiles, rum and lime juice in the carafe of a blender and process until smooth-ish, then add in the rest of the spices. Makes enough for 8 whole legs of chicken, or 2 pork shoulder roasts, or perhaps a large roast and a couple tenderloins.

The real heart of the jerk flavor is allspice, nutmeg, thyme and cinnamon. So focus on adjusting the quantities of those ingredients until you find a balance you like, then go off and play with the support flavors. Obviously, you can play with the heat by not seeding the chiles, or simply adding more of them; a truly proper marinade would probably have double my amount of Scotch bonnet or habanero, Mrs Tif cannot abide strongly Scoville'd out food so this is my compromise.

One final tip; it's expensive but worth the effort to seek out hardwood charcoal from Jamaica. They use wood from allspice trees (they call them pimentos in Jamaica) to make their charcoal, and the smoke is unlike anything you can find from another source. If I don't have pimento charcoal, I'll throw a couple handfuls of whole allspice berries onto my fire. It's better than nothing, but not nearly as good as pimento wood. You could also use wood chips from fruit trees, like apple.
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Feb 11, 2013 9:09 pm

Oh, and get yourself some Eaton's Scotch Bonnet Pepper sauce. The stuff has magical properties that aren't fully understood by man.
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby columbia on Tue Feb 12, 2013 9:58 pm

Thank you.

I assume that recipe implies wear some latex gloves and be very careful where you touch yourself afterwards.
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 42,481
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby mac5155 on Tue Feb 12, 2013 10:03 pm

columbia wrote:Thank you.

I assume that recipe implies wear some latex gloves and be very careful where you touch yourself afterwards.


Don't you sit down to pee?

Hehe
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 46,166
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby tifosi77 on Wed Feb 13, 2013 12:27 pm

Yes, do wear gloves. Kind of an important safety tip, there. :lol:
tifosi77
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,419
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby eddysnake on Wed Feb 13, 2013 12:58 pm

Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?
eddysnake
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 10,096
Joined: Wed Feb 21, 2007 5:23 pm
Location: tool shed

Re: Where my fellow cooks at???

Postby count2infinity on Wed Feb 13, 2013 1:03 pm

eddysnake wrote:Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?


sure thing. i make my own dough, but you can easily just buy some dough. I put the cast iron skillet in the oven with enough olive oil to barely coat the bottom of the skillet. I put it in the oven at 400 degrees (just throw it in while the oven is preheating, then give it an extra 5 minutes or so). take the dough and roll it out to be just larger than your skillet (I have a 12 inch skillet, so i roll my dough out to be about 13 inches). Take the skillet out of the oven (careful, it's hot) and throw the dough in and form it the best you can. It should be a thicker dough so you should be able to handle forming it a bit in the skillet. Add your sauce, toppings, and throw it back in the oven for about 20 minutes or so or until the cheese is nice and brown and bubbly. take a spatula and scoop it out of the skillet to cool.
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 18,873
Joined: Sun Mar 04, 2007 3:03 pm
Location: Can't wait for playoffs to up the dumb level ten fold in this place.

Re: Where my fellow cooks at???

Postby eddysnake on Wed Feb 13, 2013 1:23 pm

count2infinity wrote:
eddysnake wrote:Can anyone share how exactly you go about making pizza in a cast iron skillet? I thought I read somewhere back that a few people did this?


sure thing. i make my own dough, but you can easily just buy some dough. I put the cast iron skillet in the oven with enough olive oil to barely coat the bottom of the skillet. I put it in the oven at 400 degrees (just throw it in while the oven is preheating, then give it an extra 5 minutes or so). take the dough and roll it out to be just larger than your skillet (I have a 12 inch skillet, so i roll my dough out to be about 13 inches). Take the skillet out of the oven (careful, it's hot) and throw the dough in and form it the best you can. It should be a thicker dough so you should be able to handle forming it a bit in the skillet. Add your sauce, toppings, and throw it back in the oven for about 20 minutes or so or until the cheese is nice and brown and bubbly. take a spatula and scoop it out of the skillet to cool.


Thanks, I've been looking for something that makes a nice thick pizza and that sounds fairly simple. I'm having a terrible time getting my dough to rise, so in the mean time, I may just buy some. Does anyone know if it's true that you can buy pizza dough from local pizza shops?
eddysnake
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 10,096
Joined: Wed Feb 21, 2007 5:23 pm
Location: tool shed

PreviousNext

Return to NHR

Who is online

Users browsing this forum: No registered users and 3 guests

e-mail