Where my fellow cooks at???

Forum for posts that are not hockey-related.

Re: Where my fellow cooks at???

Postby shmenguin on Sun Feb 09, 2014 2:53 pm

Add rum
shmenguin
NHL Third Liner
NHL Third Liner
 
Posts: 25,041
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby blackjack68 on Sun Feb 09, 2014 3:16 pm

shmenguin wrote:Add rum

Frequently the best advice.
blackjack68
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,244
Joined: Fri Apr 18, 2008 10:12 am
Location: formerly Pittsburgh, now NJ

Re: Where my fellow cooks at???

Postby count2infinity on Sun Feb 09, 2014 3:47 pm

My favorite smothies are mixed berry (buy the frozen stuff and keep them frozen) with some sort of yogurt (strawberry, raspberry, whatever) and almond milk. so good. With the frozen berries there's no need to add ice.
count2infinity
NHL Third Liner
NHL Third Liner
 
Posts: 25,043
Joined: Sun Mar 04, 2007 3:03 pm
Location: Good night, sweet prince...

Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 09, 2014 4:47 pm

Medjool dates are a great natural sweetener for smoothies.
viva la ben
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,888
Joined: Wed Feb 01, 2006 11:45 am
Location: Location: Location

Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Feb 09, 2014 5:19 pm

http://www.chow.com/recipes/29564-basic-chicken-fajitas

Nothing fancy, but it should be a good dinner.
FreeCandy44
NHL Third Liner
NHL Third Liner
 
Posts: 25,679
Joined: Tue Dec 15, 2009 1:55 pm
Location: 93.7 The Fans Favorite Twitter Guy

Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 09, 2014 5:26 pm

Italian sausage peppers and onions for dinner here in the VLB household.
viva la ben
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,888
Joined: Wed Feb 01, 2006 11:45 am
Location: Location: Location

Re: Where my fellow cooks at???

Postby blackjack68 on Sun Feb 09, 2014 5:29 pm

Hambone soup cooking now. Will be better tomorrow.

Family recipe.
blackjack68
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,244
Joined: Fri Apr 18, 2008 10:12 am
Location: formerly Pittsburgh, now NJ

Re: Where my fellow cooks at???

Postby Gaucho on Sun Feb 09, 2014 5:33 pm

Image
Gaucho
NHL Third Liner
NHL Third Liner
 
Posts: 44,375
Joined: Tue Jan 31, 2006 10:22 am
Location: Ignoranti

Re: Where my fellow cooks at???

Postby Willie Kool on Sun Feb 09, 2014 5:41 pm

Lasagna and a fresh baked loaf of Italian bread.
Willie Kool
AHL All-Star
AHL All-Star
 
Posts: 6,510
Joined: Wed Oct 06, 2010 9:27 pm
Location: In the Ballrooms of Mars

Re: Where my fellow cooks at???

Postby mac5155 on Sun Feb 09, 2014 7:47 pm

count2infinity wrote:My favorite smothies are mixed berry (buy the frozen stuff and keep them frozen) with some sort of yogurt (strawberry, raspberry, whatever) and almond milk. so good. With the frozen berries there's no need to add ice.

I think the ice is what ruined mine. I used frozen strawberries so I'll try without the ice tomorrow
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 48,700
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby mac5155 on Sun Feb 09, 2014 7:48 pm

As for dinner tonight I have some whole chicken wings brining right now. Baking them in an hour or so once mrs Mac gets home from work
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 48,700
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby count2infinity on Sun Feb 09, 2014 9:05 pm

wowowowowow... didn't take pictures because, let's face it... it's a gyro, but man was this good. the meat was pretty much exactly as I remember it at the fair except not as salty (good thing).

Food processor: puree one sweet onion, put it into a paper towel or cheese cloth and wring out as much water as you can, put it back into the food pro and put in one pound of ground lamb, one pound of ground beef, salt, pepper, oregano, rosemary, and marjoram, process until it's a nice paste. Throw that into a loaf pan and into the oven for an hour at 325. Take it out and drain off the fat, let it cool a bit and then put it in the fridge to cool completely. Slice it thin, put it in a pan and fry it up, put it on pita with chopped onion and tomato, some lettuce and tzatziki... *drool*
count2infinity
NHL Third Liner
NHL Third Liner
 
Posts: 25,043
Joined: Sun Mar 04, 2007 3:03 pm
Location: Good night, sweet prince...

Re: Where my fellow cooks at???

Postby shmenguin on Sun Feb 09, 2014 9:15 pm

Puréed meat...not just for infants anymore.
shmenguin
NHL Third Liner
NHL Third Liner
 
Posts: 25,041
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby count2infinity on Sun Feb 09, 2014 9:36 pm

shmenguin wrote:Puréed meat...not just for infants anymore.


most lunch meat is pureed and then formed... this is the same thing.
count2infinity
NHL Third Liner
NHL Third Liner
 
Posts: 25,043
Joined: Sun Mar 04, 2007 3:03 pm
Location: Good night, sweet prince...

Re: Where my fellow cooks at???

Postby mac5155 on Sun Feb 09, 2014 9:45 pm

I see nothing wrong with it. And I want to try now
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 48,700
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 09, 2014 9:50 pm

Gyro seasoning mixed into hamburgers is also good eating.
viva la ben
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 9,888
Joined: Wed Feb 01, 2006 11:45 am
Location: Location: Location

Re: Where my fellow cooks at???

Postby shmenguin on Sun Feb 09, 2014 10:14 pm

count2infinity wrote:
shmenguin wrote:Puréed meat...not just for infants anymore.


most lunch meat is pureed and then formed... this is the same thing.


Is it really? Interesting
shmenguin
NHL Third Liner
NHL Third Liner
 
Posts: 25,041
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby columbia on Sun Feb 09, 2014 10:16 pm

c2i's recipe is probably healthier than most luchmeats.
Additives n'at.
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 51,889
Joined: Wed Feb 20, 2008 12:13 am
Location: دعنا نذهب طيور البطريق

Re: Where my fellow cooks at???

Postby ville5 on Mon Feb 10, 2014 12:19 am

Smoothies-fresh spinach, goji berries, blackberries, blueberries, strawberries, peaches ginger and a banana to thicken. Frozen
ville5
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 7,804
Joined: Mon Jan 30, 2006 2:17 pm
Location: getting body slammed by kelly kelly

Re: Where my fellow cooks at???

Postby ville5 on Mon Feb 10, 2014 12:24 am

fruit is excellent for coldness. No ice needed. Can add secondary ingredients like nuts, honey etc. and there are tons of powders on the market with health benefits to add.
ville5
AHL Hall of Famer
AHL Hall of Famer
 
Posts: 7,804
Joined: Mon Jan 30, 2006 2:17 pm
Location: getting body slammed by kelly kelly

Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 9:37 am

shmenguin wrote:
count2infinity wrote:
shmenguin wrote:Puréed meat...not just for infants anymore.


most lunch meat is pureed and then formed... this is the same thing.


Is it really? Interesting


yeah... salami, bologna, pepperoni, they're all blended of some sorts down to a paste like consistency (some are blended more than others), and then put in casings and cooked.
count2infinity
NHL Third Liner
NHL Third Liner
 
Posts: 25,043
Joined: Sun Mar 04, 2007 3:03 pm
Location: Good night, sweet prince...

Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 9:57 am

Oh THAT lunch meat. Yeah sure. I thought you were talking about ham, turkey, etc. that would have shook my world.
shmenguin
NHL Third Liner
NHL Third Liner
 
Posts: 25,041
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby count2infinity on Mon Feb 10, 2014 10:11 am

http://www.today.com/id/16361276/#.UvjdOfldWSo

There are three types of cold cut meat and poultry products: Whole cuts of meats or poultry that are cooked and then sliced (examples: roast beef, corned beef, turkey breast), sectioned and formed products and processed products.

Whole cuts are exactly what they sound like — a section of meat or poultry that has been cooked, possibly flavored with salt, spices or sugars that is then sliced, typically the more expensive type of cold cuts.

Sectioned and formed meat products are restructured meat products, such as multi-part turkey breasts or cooked hams. They are prepared from chunks or pieces of meat and are bonded together to form a single piece. The substances that bind these together are non-meat additives, meat emulsions and extracted myofibrillar proteins. Typically they are produced by extracting the meat proteins (by adding salt and massaging or tumbling the meat, which brings these “sticky” proteins to the surface) or by adding non-meat proteins. Myosin is the major protein that is extracted. The meat becomes soft and pliable and is then shaped through the application of force using different molds or casings. It is then cooked to coagulate the proteins, which bind the chunks of meat together in its new shape.

Processed meats (sausages) are the majority of what we call cold cuts. About 15% of all meat produced in the U.S. is used to make these which number over 200 varieties. Sausage manufacturing includes any type of meat that is chopped, seasoned and formed into a symmetrical shape, for example, bologna. There are two methods for preparing the ingredients: emulsion, where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs) and non emulsion, which is typically for coarser grinds. The same basic technology is used as for sectioned and formed meat products, but with no tumbling and massaging required. There are several meat sources for sausages including beef, pork, mutton, veal, and poultry; meat by-products are also used sometimes, like lips, tripe, pork stomachs and heart.


So essentially your turkey or ham lunch meats are separate pieces, cooked and then glued together to form that nice round/oval shape. Where as salami, bologna, and the like are "processed" meats similar to the gyro meat I made.
count2infinity
NHL Third Liner
NHL Third Liner
 
Posts: 25,043
Joined: Sun Mar 04, 2007 3:03 pm
Location: Good night, sweet prince...

Re: Where my fellow cooks at???

Postby shmenguin on Mon Feb 10, 2014 10:20 am

we always get organic cold cuts. no nitrates, MSG or other additives.
shmenguin
NHL Third Liner
NHL Third Liner
 
Posts: 25,041
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby shafnutz05 on Mon Feb 10, 2014 10:25 am

shmenguin wrote:we always get organic cold cuts. no nitrates, MSG or other additives.


Mind if I ask how much these run a pound?
shafnutz05
NHL Third Liner
NHL Third Liner
 
Posts: 60,559
Joined: Tue Jun 02, 2009 5:10 pm
Location: Amish Country

PreviousNext

Return to NHR

Who is online

Users browsing this forum: No registered users and 19 guests


e-mail