Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby mac5155 on Fri Nov 16, 2012 2:16 pm

Or he can learn to cook!
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Re: Where my fellow cooks at???

Postby shmenguin on Fri Nov 16, 2012 2:26 pm

ground turkey + the stuff you put in stuffing = thanksgiving meatballs

serve with sweet potatoes and cranberry sauce

you're welcome
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 16, 2012 7:07 pm

canaan wrote:
tifosi77 wrote:In fact, when any of the current generation of Food Network automatons get skewered in the media, I'm all for it. They all trade on the strength of a brand rather than their food chops. With the exception of Giada De Laurentiis and Ina Garten, they're all a bunch of no-talent hacks.

i think there is a delineation between the food network puppets (the aforementioned fieri-types) and the chefs with personality. I think people like zakarian, conant, & murphy are very intelligent when it comes to cooking and the expression of the how-to's and what not. then you have a couple of in-betweeners that dont really present anything incredibly well, but are decent personalities. aaron sanchez would fit in this category.

There are plenty of people on Food Network today who have great talent, like most of the people you cite there. But they are being made to dumb down their presentation to a least-common-denominator level that's frankly insulting, or they are relegated to making a few snarky comments as judges on ICA or Chopped. When I hear about a show pairing Chris Cosentino and Aaron Sanchez..... I don't want that show to be a reality-type competition show/road buddy pic.

blackjack68 wrote:Where would you put Bobby Flay?

Flay can cook, no doubt. I've eaten at Mesa Grill in Vegas and was certainly delicious. Not set-the-world-on-fire delicious, but certainly worth $20 a plate for an entree.

Remember, back in the day when TV Food Network first premiered, the stand-and-stir shows were dominated by chefs, in chef whites, talking authoritatively about food and cooking with a gravitas that no one in jeans and a casual shirt can ever convey. Molto Mario remains, imo, the single most useful instructional cooking show that has ever been produced*. You got geography lessons, learned why certain geography led to certain types of cuisine, you got history lessons and learned why southern Italian food is more closely related to the cooking of Morocco than it is to Milan, you learned that the recipe for a dish might vary from town to town, and possibly even from house to house within a town. And even if the original hosts didn't present their shows in official chef garb, they at least had some culinary credibility prior to getting a show. Feniger & Miliken, Rocco Di Spirito, Michael Chiarello, even Padma Lakshmi.... they were all successful chefs/restaurateurs/cookbook authors before they ever stepped in front of a camera. Even Anthony Bourdain got his television start on the old Food Network.

You get none of that added perspective from the current slate of shows, even from the professional chefs (like Anne Burrell). And that perspective is absolutely crucial to understanding food and cooking on anything other than a surface level. It's a bunch of generic characters who are more accurately described as TV show hosts that happen to know a thing or two about cooking slightly-better-than-average hamburgers or pork chops.

But as the network grew in popularity, they realized that they needed to broaden their reach and appeal to a wider audience of people who were interested in a more utilitarian approach to cooking. Ground zero for this sea change? Rachael Ray. When she outdid Flay, Batali, etc as the most popular personality on the network, that was the end of the road. There was no going back, ever.








* To my knowledge, the only shows that I've seen that have come close to Molto Mario are Made in Spain with Jose Andres, In Search of Perfection with Heston Blumenthal, and Avec Eric with Eric Ripert. They are a little less detailed in the history of food, but had the advantage of being shot 'on location' with studio-based recipe demonstrations supplementing the travelogues.
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Nov 18, 2012 12:07 pm

so our baby may have some dairy issues and i'm pan frying some strip steaks tonight. 2 questions...

-Can I use coconut oil instead of butter to fry the steaks in?
-Can I use cocnut milk instead of heavy cream to thicken up the cognac sauce?
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Re: Where my fellow cooks at???

Postby blackjack68 on Sun Nov 18, 2012 12:16 pm

shmenguin wrote:so our baby may have some dairy issues and i'm pan frying some strip steaks tonight. 2 questions...

-Can I use coconut oil instead of butter to fry the steaks in?
-Can I use cocnut milk instead of heavy cream to thicken up the cognac sauce?


How old is said baby that is having steak with cognac sauce?

I would cut a separate piece of steak and prepare separately for the baby.

It's going to be nice night in Jersey, just grill that bad boy.
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Nov 18, 2012 12:30 pm

blackjack68 wrote:
shmenguin wrote:so our baby may have some dairy issues and i'm pan frying some strip steaks tonight. 2 questions...

-Can I use coconut oil instead of butter to fry the steaks in?
-Can I use cocnut milk instead of heavy cream to thicken up the cognac sauce?


How old is said baby that is having steak with cognac sauce?

I would cut a separate piece of steak and prepare separately for the baby.

It's going to be nice night in Jersey, just grill that bad boy.


1) mom eats steak
2) some kind of sorcery change steak into milk
3) baby drinks enchanted milk
4) baby unleashes varying amounts of fury on diaper - depending on what's in the milk
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Re: Where my fellow cooks at???

Postby Fire0nice228 on Sun Nov 18, 2012 12:47 pm

LMAO...I'm sorry.
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Re: Where my fellow cooks at???

Postby canaan on Sun Nov 18, 2012 12:53 pm

tifosi77 wrote:Rachael Ray. When she outdid Flay, Batali, etc as the most popular personality on the network, that was the end of the road. There was no going back, ever.

good info all around, tifosi. i think the combination of Fieri, Ray, Ramsay on Fox, and this might get some flack, but the catch phrase nonsense of emeril is what set the ball in motion...and you're right, they arent going to go back to it. the most egregious of the food personalities is that schmuck on the cooking channel that dresses like an absolute lunatic with the doo wop singers through out the show--Baron Ambrosia.
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Re: Where my fellow cooks at???

Postby blackjack68 on Sun Nov 18, 2012 1:04 pm

shmenguin wrote:
blackjack68 wrote:
shmenguin wrote:so our baby may have some dairy issues and i'm pan frying some strip steaks tonight. 2 questions...

-Can I use coconut oil instead of butter to fry the steaks in?
-Can I use cocnut milk instead of heavy cream to thicken up the cognac sauce?


How old is said baby that is having steak with cognac sauce?

I would cut a separate piece of steak and prepare separately for the baby.

It's going to be nice night in Jersey, just grill that bad boy.


1) mom eats steak
2) some kind of sorcery change steak into milk
3) baby drinks enchanted milk
4) baby unleashes varying amounts of fury on diaper - depending on what's in the milk



So the baby is very baby.

My bad, I forgot.

Grill that bad boy and don't take chances.
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Re: Where my fellow cooks at???

Postby columbia on Sun Nov 18, 2012 1:28 pm

CBS Sunday Morning had a foodie oriented episode this morning:
http://www.cbsnews.com/sunday-morning/
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Nov 18, 2012 1:30 pm

blackjack68 wrote:
shmenguin wrote:1) mom eats steak
2) some kind of sorcery change steak into milk
3) baby drinks enchanted milk
4) baby unleashes varying amounts of fury on diaper - depending on what's in the milk



So the baby is very baby.

My bad, I forgot.

Grill that bad boy and don't take chances.


and waste all the juices? no way - not with a strip steak.
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Nov 18, 2012 1:32 pm

Watching food network right now for the Thanksgiving Live special. All of there chefs live on TV fielding questions about Turkey and what not. I fnd it interesting that they all are drinking wine live. Could end up being TV history if they continue to drink.
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Re: Where my fellow cooks at???

Postby mac5155 on Tue Nov 20, 2012 5:10 pm

Pork roast in the slow cooker, going to make some pulled pork sammiches when i get home.
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Re: Where my fellow cooks at???

Postby Kraftster on Tue Nov 20, 2012 11:57 pm

Have a batch of hot vegetarian chili simmering right now. Will provide me about 3 dinners and 6-8 lunches for < $20 and about 2000 calories. I couldn't get my go to Sorgel's Hungarian Wax Peppers (they clock in around 20-30k) so I had to go with serranos and habaneros. I just cut the bottom off the habs and threw them in whole with the stem for heat. I hope this works for getting it hot enough but not too hot.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 21, 2012 9:37 am

Made my pulled pork and it was almost too moist for my liking. I slow cooked it in some root beer for about 9 hours. It pulled apart nicely but made big pork globs once I mixed the sauce in.
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Re: Where my fellow cooks at???

Postby tifosi77 on Wed Nov 21, 2012 1:37 pm

Kraftster wrote:Have a batch of hot vegetarian chili simmering right now.

Oh, you mean soup.

Mmmmmmm, soup........
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 21, 2012 1:38 pm

:lol:
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Re: Where my fellow cooks at???

Postby Kraftster on Fri Nov 23, 2012 12:28 pm

Kraftster wrote:Have a batch of hot vegetarian chili simmering right now. Will provide me about 3 dinners and 6-8 lunches for < $20 and about 2000 calories. I couldn't get my go to Sorgel's Hungarian Wax Peppers (they clock in around 20-30k) so I had to go with serranos and habaneros. I just cut the bottom off the habs and threw them in whole with the stem for heat. I hope this works for getting it hot enough but not too hot.


So, as it turns out, this is incredibly spicy. I have a bit of a cold with a sore throat right now, making matters worse. Any ideas for how to cool down the spiciness level?
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Re: Where my fellow cooks at???

Postby Kraftster on Fri Nov 23, 2012 12:28 pm

tifosi77 wrote:
Kraftster wrote:Have a batch of hot vegetarian chili simmering right now.

Oh, you mean soup.

Mmmmmmm, soup........


Over my head, I think.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Nov 23, 2012 12:35 pm

Kraftster wrote:
tifosi77 wrote:
Kraftster wrote:Have a batch of hot vegetarian chili simmering right now.

Oh, you mean soup.

Mmmmmmm, soup........


Over my head, I think.


Chili should have meat in it, i think it what he's getting at :pop:
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Re: Where my fellow cooks at???

Postby Troy Loney on Fri Nov 23, 2012 12:37 pm

Yeah, that was my interpretation. He's telling you to put your man pants on.
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Nov 23, 2012 1:05 pm

Every summer my wife's company has a chili cook-off. She works with a dude from Texas, and he brought back a bowl from one of the entrants, stirred it up with his fork and frowned. Beans. He said "In Texas, we call chili with beans stew."
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Nov 23, 2012 1:49 pm

I hate beans with chili. I usually put in 1 part beans to 10 parts meat
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Re: Where my fellow cooks at???

Postby canaan on Wed Nov 28, 2012 10:55 am

I need a good oxtail stew recipe as well as a quality lengua recipe.
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Re: Where my fellow cooks at???

Postby mac5155 on Wed Nov 28, 2012 10:57 am

if I knew what either of those were I'd totes help you out.
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