Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby columbia on Sun Apr 28, 2013 10:55 am

tifosi77 wrote:Report, please.


tifosi gets a serious +1 for steering me to a couple places...

I hit Boccalone on Friday for lunch:
http://www.boccalone.com/pages/Salumeria-Menu.html

I got a salumi cone.....kind of like a cone of silence, but with salumi. Weird and delicious.
Also, had a prosciutto, soppressata & mortadella sandwich (with greens, cheese and balsamic vinegar). :shock: :thumb:

For dinner, I hit the Mission Chinese joint:
http://missionchinesefood.com/sf/

it looked like 1000 other places from the outside, but I was greeted by a hipster waiter and a Chinese kitchen staff. :?:

I had the steamed eggplant (very tart and hot) + the mouth-watering chicken.
The latter was one of the best dishes I've had. Period.

I should mention that I met up with a friend for dinner on Tuesday and we hit the House of Prime Rib.



That was one of the most decadent dining experiences of my life (and frankly a better value than any of the high end steak houses I've been to).
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Apr 29, 2013 3:28 pm

Yeah, I forgot to warn you that the signage for Mission actually reads "Lung Shan". :lol:

Mrs Tif and I are planning a trip to SF this summer, and she mentioned a place that I had totally forgotten about when this discussion came up here. The Slanted Door, modern Vietnamese. Looks legit.
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Re: Where my fellow cooks at???

Postby columbia on Fri May 03, 2013 6:25 pm

I'm brining a chuck roast and will throw it the oven tomorrow afternoon.
I've only ever done it with pork, so am interested to see how it turns out.
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Re: Where my fellow cooks at???

Postby BadHands71 on Fri May 03, 2013 8:00 pm

tifosi77 wrote:Yeah, I forgot to warn you that the signage for Mission actually reads "Lung Shan". :lol:

Mrs Tif and I are planning a trip to SF this summer, and she mentioned a place that I had totally forgotten about when this discussion came up here. The Slanted Door, modern Vietnamese. Looks legit.


I definitely want to check some of those places out but I'm not sure if it will happen on our next San Fran layover. This past layover we ended up at a place called Fiddler's Green. It's a very authentic irish pub with a nice beer selection and DELICIOUS food. It's in the Millbrae area, check it out if you're there.
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Re: Where my fellow cooks at???

Postby Sarcastic on Tue May 07, 2013 3:41 pm

Anyone with a suggestion on a really really really good pizza dough recipe?
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Re: Where my fellow cooks at???

Postby mac5155 on Tue May 07, 2013 3:44 pm

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

Postby blackjack68 on Thu May 09, 2013 8:54 am

I know they've been around for a while, but having never used them, I think I want to start making my own flavored salts.

Spicy Salt and Citrus Salts to start.

Any experience with flavored salts?
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Re: Where my fellow cooks at???

Postby tifosi77 on Thu May 09, 2013 10:03 am

Just Maldon smoked salt. Not a huge fan of the idea of flavored salts, but maybe I should give em a go instead of dismissing them out of hand.
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Re: Where my fellow cooks at???

Postby blackjack68 on Thu May 09, 2013 10:33 am

tifosi77 wrote:Just Maldon smoked salt. Not a huge fan of the idea of flavored salts, but maybe I should give em a go instead of dismissing them out of hand.

That's where I was and why I've never used them but now starting to think about making my own vs. a store bought.
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Re: Where my fellow cooks at???

Postby count2infinity on Thu May 09, 2013 10:34 am

I've never even thought to use them. Like the two you said about... spicy and citrusy. why not just add salt and spice or salt and citrus?
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Re: Where my fellow cooks at???

Postby blackjack68 on Thu May 09, 2013 12:16 pm

Wondering if it creates a different flavor.
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Re: Where my fellow cooks at???

Postby Troy Loney on Fri May 10, 2013 11:40 am

Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.
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Re: Where my fellow cooks at???

Postby BadHands71 on Fri May 10, 2013 11:17 pm

Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.


Here is one of my favorites and go to recipes. It's classy enough for company and yummy enough that you can eat it everyday. It's a little rich so it doesn't need much with it, maybe just a salad.

Chicken Amandine
Spoiler:
3 cups cubed, cooked chicken (You can use canned chicken)
1 can (10 1/2 oz.) cream of chicken, celery, or mushroom soup
1 can (8 oz.) water chestnuts, sliced and drained (sometimes I don't use the whole can)
1/4 cup chopped green onions
2/3 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sour cream
1 (8 oz.) package crescent roll dough
2/3 cup shredded Swiss cheese
1/2 cup slivered almonds
2-4 Tbs. melted butter

Preheat oven to 375. Combine the first eight ingredients in a large saucepan. Cook over medium heat until hot and bubbly. Pour into an ungreased 12 x 8 baking dish. Unroll the crescent roll dough into two long rectangles. Place over the hot chicken mixture. Sprinkle with almonds and cheese, melt the butter and pour on top. Bake for 20-25 minutes until golden brown. Serves 4-6.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sat May 11, 2013 1:20 pm

Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.
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Re: Where my fellow cooks at???

Postby BadHands71 on Sun May 12, 2013 4:00 am

tifosi77 wrote:
Troy Loney wrote:Looking for some recipe ideas that would fit the following template. I don't like cooking everyday, so I like to make one big batch of something during the weekend, and scoop out of it the rest of the week. So things like pasta, soups and stir fries would be the go to's for me.

You are tailor made for sous vide cooking. Start up costs are..... not insubstantial...... but the convenience is hard to beat. You can cook several complete (and different) meals on Saturday and Sunday, freeze them, and then reheat as needed throughout the week.

I'm thinking of switching companies, and if I do I'll take my PTO cash out and buy all the SV equipment (immersion circulators, tubs, chamber sealer) and set up a mini kitchen in the garage.


And I will move to California and hire you as my chef. :thumb:
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Re: Where my fellow cooks at???

Postby columbia on Mon May 13, 2013 11:27 am

Has anyone ever cooked wahoo?
I had some on Saturday and it was quite good...similar in texture to swordfish.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 1:59 pm

Never cooked wahoo. Honestly not sure if I've ever even eaten it. Been to Wahoo Fish Tacos, tho. So there's that.
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 2:01 pm

The weekend's cooking adventures:

Meat and Potatoes

Dry rubbed ribeye cooked in a Playmate cooler, potatoes cooked in a stove top water bath, mushrooms. Everything finished on a scorching hot grill, and finished with a hit of Skipstone extra virgin olive oil.
Image

Pork Loin with Fennel Pollen, Jerusalem Artichoke Puree and Dandelion Sauce
Image
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Re: Where my fellow cooks at???

Postby count2infinity on Mon May 13, 2013 4:36 pm

tifosi77 wrote: potatoes cooked in a stove top water bath


you mean boiled? :lol:
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Re: Where my fellow cooks at???

Postby Godric on Mon May 13, 2013 4:45 pm

count2infinity wrote:
tifosi77 wrote: potatoes cooked in a stove top water bath


you mean boiled? :lol:


I think he means the water was sub 212
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 4:53 pm

:P

They were in a Ziploc bag with extra virgin olive oil and some rosemary, and cooked at 190°F / 87°C..... so not 'boiled', smarty face. :lol:
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 5:05 pm

Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

Super stoked...... ramps! :thumb: 8-)
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Re: Where my fellow cooks at???

Postby Godric on Mon May 13, 2013 5:09 pm

tifosi77 wrote:Went to Whole Foods for lunch and - mercy - they had ramps! Never cooked with them before, but I was so excited to see them I bought a full pound of the suckers. They're highly perishable, so I'm probably going to make things like a compound butter and/or pickles to extend their viability.

Super stoked...... ramps! :thumb: 8-)


if wild leeks taste anything like regular leeks, I don't want anything to do with them

leek soup I had was terrible
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 5:13 pm

Hold on a sec......
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon May 13, 2013 5:14 pm

The green bit is very vegetal, and sort of like spring garlic.....
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