Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby canaan on Mon Aug 12, 2013 11:16 am

"i dont know what i ate for dinner, but all i know is that i ate a whole garbage bag full of it"
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Re: Where my fellow cooks at???

Postby GSdrums87 on Mon Aug 12, 2013 11:29 am

The smartphone brings out the butt-juices in the chair upholstery when roasted.
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Re: Where my fellow cooks at???

Postby BigMcK on Mon Aug 12, 2013 11:45 am

You do know that "OutofFoil" is pretty jealous right now, right?
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Re: Where my fellow cooks at???

Postby columbia on Mon Aug 12, 2013 11:47 am

There was an IPA in the garbage bag?
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Re: Where my fellow cooks at???

Postby viva la ben on Mon Aug 12, 2013 11:50 am

Was the foil BHA free?
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Re: Where my fellow cooks at???

Postby BigMcK on Mon Aug 12, 2013 11:53 am

columbia wrote:There was an IPA in the garbage bag?


"He's quick on his feet, that columbia"
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Re: Where my fellow cooks at???

Postby columbia on Mon Aug 12, 2013 8:53 pm

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Re: Where my fellow cooks at???

Postby shafnutz05 on Tue Aug 13, 2013 7:54 am

columbia wrote:Homemade caramel corn, anyone?
http://food52.com/blog/7767-how-to-make ... in-5-steps


Mmm, that actually sounds good.

Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses.
:lol:

The cayenne/spicy idea is a complete aversion to me. I like some sweet and spicy stuff, but stuff like that is just way too big of an extreme in differences in taste.
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Re: Where my fellow cooks at???

Postby mac5155 on Tue Aug 13, 2013 10:41 am

shafnutz05 wrote:
columbia wrote:Homemade caramel corn, anyone?
http://food52.com/blog/7767-how-to-make ... in-5-steps


Mmm, that actually sounds good.

Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses.
:lol:

The cayenne/spicy idea is a complete aversion to me. I like some sweet and spicy stuff, but stuff like that is just way too big of an extreme in differences in taste.


1 1/2 sticks of butter...coming from columbia, Paula Dean's biggest fan :lol:
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Re: Where my fellow cooks at???

Postby columbia on Tue Aug 13, 2013 10:54 am

Mmmmmm......butter.
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Re: Where my fellow cooks at???

Postby columbia on Sun Aug 18, 2013 11:50 am

Have any of yinz ever used a grilling plank?
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Aug 18, 2013 11:53 am

Im making pulled pork sandwiches today. I was wondering if anyone had experience on what kind of sauce or juice I can make when the meat is done. Once the pork is slow cooked all day and shredded, what can I soak it in? I usually just put BBQ sauce on it plain on a bun, but I want to try something different.
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Re: Where my fellow cooks at???

Postby columbia on Sun Aug 18, 2013 12:05 pm

This is in my familial wheelhouse. :)

Any hot sauce that has a prominent vinegar taste will work well.

You can even make your own (though the recipe recommends that you let it sit around for a day or two):
http://allrecipes.com/recipe/eastern-no ... bbq-sauce/
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Aug 18, 2013 12:08 pm

That sounds delicious...ive always been a very big fan of NC style BBQ.
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Aug 18, 2013 12:30 pm

I don't know how familiar any of you are with the Export/Delmont area of Western PA, but there is a small bakery called Donut Chef. Its next to the Wagon Wheel restaurant and is simply incredible. They make and sell loafs of bread, rolls, dough nuts, and its as fresh as can be. The bread is amazingly soft and they also sell a cinnamon raisin bread that is to die for. The dough nuts are made fresh every morning and the glazed are so light and fluffy they are amazing.

6922 us route 22 Greensburg Pa
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Aug 18, 2013 9:26 pm

the perfect scallop...3 minutes to cook. 25 minutes to clean the char off the pan.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Aug 18, 2013 9:34 pm

FreeCandy44 wrote:Im making pulled pork sandwiches today. I was wondering if anyone had experience on what kind of sauce or juice I can make when the meat is done. Once the pork is slow cooked all day and shredded, what can I soak it in? I usually just put BBQ sauce on it plain on a bun, but I want to try something different.

I like just cooking it slow with a can of root beer, no sauce needed.
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Re: Where my fellow cooks at???

Postby Shyster on Mon Aug 19, 2013 12:07 am

columbia wrote:This is in my familial wheelhouse. :)
Any hot sauce that has a prominent vinegar taste will work well.
You can even make your own (though the recipe recommends that you let it sit around for a day or two):
http://allrecipes.com/recipe/eastern-no ... bbq-sauce/

I second this recommendation, I don't use anything but Carolina-style vinegar sauces for pulled pork. In addition to directly saucing the meat, you can also toss the sauce with some shredded cabbage to make slaw, and then you put some slaw on the bun with the pork (slaw on a sandwich might sound weird to some, but it should be a familiar concept to Pittsburghers).

I think I posted this already, but I ran across something called Sawsawan ng Bayan at a recent trip my local Asian grocery store. It's a Filipino sauce made from coconut vinegar, chiles, and other spices. Swap out the coconut vinegar for cider vinegar, and it could be a spicy Carolina vinegar sauce. And the label recommends using it on lechón: Filipino barbecued whole hog. I wonder if some good ol' boy from North Carolina once ended up in the Philippines, or whether it was a happy case of convergent evolution.
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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Aug 19, 2013 12:24 am

I cook mine for about 14 hours, pull it, mix it with some Frank's Red Hot, then a little Sweet Baby Ray's Hickory & Brown Sugar sauce...but not enough to make it too moist. Then serve on a soft roll with a little coleslaw on top (that's Memphis Style).
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Re: Where my fellow cooks at???

Postby columbia on Mon Aug 19, 2013 8:34 pm

Hinalayan pink salt on sliced heirloom tomatoes.
Feel free to thank me.
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Re: Where my fellow cooks at???

Postby BadHands71 on Thu Aug 22, 2013 9:20 am

I'm trying my hand at a new dish tonight. The very nice Middle Eastern woman who owns an amazing spice shop shared the recipe with me. It's called chicken biryani. It's basically a chicken and rice dish with a really unique sauce. Right now the chicken is marinating in a mixture of yogurt, masala and curry powder, star anise, clove, bay leaf, cardamon, cinnamon, coriander, garlic and ginger. Then it gets cooked with onions, tomatoes, more spices and served over a saffron infused rice. Fingers crossed it turns out okay.
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Re: Where my fellow cooks at???

Postby mac5155 on Thu Aug 22, 2013 9:21 am

My wife has started reading pinterest and is going to make some chicken casserole tonight. it will probably suck but at least she's finally trying to cook :pop:
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Re: Where my fellow cooks at???

Postby OutofFoil on Thu Aug 22, 2013 9:41 am

BadHands71 wrote:I'm trying my hand at a new dish tonight. The very nice Middle Eastern woman who owns an amazing spice shop shared the recipe with me. It's called chicken biryani. It's basically a chicken and rice dish with a really unique sauce. Right now the chicken is marinating in a mixture of yogurt, masala and curry powder, star anise, clove, bay leaf, cardamon, cinnamon, coriander, garlic and ginger. Then it gets cooked with onions, tomatoes, more spices and served over a saffron infused rice. Fingers crossed it turns out okay.



If not, there's always the all you can eat sushi train for $15 across the street... But I doubt it will be bad.

We can always get a Debonaire's Double stuffed crust... Cheesegriller sausage rolled up in one crust with another roll of regular cheese in another roll of crust. Two stuffed crusts, one pizza = genius
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Re: Where my fellow cooks at???

Postby shmenguin on Thu Aug 22, 2013 9:43 am

BadHands71 wrote:I'm trying my hand at a new dish tonight. The very nice Middle Eastern woman who owns an amazing spice shop shared the recipe with me. It's called chicken biryani. It's basically a chicken and rice dish with a really unique sauce. Right now the chicken is marinating in a mixture of yogurt, masala and curry powder, star anise, clove, bay leaf, cardamon, cinnamon, coriander, garlic and ginger. Then it gets cooked with onions, tomatoes, more spices and served over a saffron infused rice. Fingers crossed it turns out okay.


It's basically like chiken tikka masala, which I make on the reg. it's my favorite dish that I'm capable of cooking.
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Re: Where my fellow cooks at???

Postby BadHands71 on Thu Aug 22, 2013 2:24 pm

shmenguin wrote:
BadHands71 wrote:I'm trying my hand at a new dish tonight. The very nice Middle Eastern woman who owns an amazing spice shop shared the recipe with me. It's called chicken biryani. It's basically a chicken and rice dish with a really unique sauce. Right now the chicken is marinating in a mixture of yogurt, masala and curry powder, star anise, clove, bay leaf, cardamon, cinnamon, coriander, garlic and ginger. Then it gets cooked with onions, tomatoes, more spices and served over a saffron infused rice. Fingers crossed it turns out okay.


It's basically like chiken tikka masala, which I make on the reg. it's my favorite dish that I'm capable of cooking.


It's a little like chicken masala, but not quite. I've never made anything like this, there were so many layers of flavor. I was really happy with the results!!!
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