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 count2infinity on Wed Jun 05, 2013 10:08 pm

i could actually order some of my own glassware for much cheaper and give it a go, but i don't have that sort of ambition. You wouldn't want me to do it on the lab equipment... cancer city.
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 21,196
Joined: Sun Mar 04, 2007 3:03 pm
Location: #isitoctoberyet??? Lololololololol

Re: Where my fellow cooks at???

Postby SoupOrSam on Thu Jun 06, 2013 9:57 am

blackjack68 wrote:
SoupOrSam wrote:I sprinkle this on my fries just for giggles.

http://www.hotsauce.com/Blair-s-16-Million-Reserve-Crystals-p/misc-blairs-16-million.htm


No you don't.

:pop:


I smash and mix them with a little water into a paste and use it as moisturizer also. It's warm and comforting.
SoupOrSam
AHL'er
AHL'er
 
Posts: 3,767
Joined: Fri Feb 23, 2007 12:46 pm
Location: Wanna fight? Why don't you stick your head up my butt and fight for air.

Re: Where my fellow cooks at???

Postby eddysnake on Fri Jun 07, 2013 2:18 pm

columbia wrote:I'm in it for the flavor, when it comes to hot sauces.

After a certain point of heat....there doesn't seem to be a point.
It's like complimenting a band, because their loud.


http://www.hotsauce.com/Marie-Sharp-s-Hot-Habanero-Hot-Sauce-p/9026.htm

try this. I haven't had better in terms of flavor to heat. The fiery hot, mild and prickly pear are all excellent as well. My favorite condiment in life.
eddysnake
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 10,936
Joined: Wed Feb 21, 2007 5:23 pm
Location: tool shed

Re: Where my fellow cooks at???

Postby tifosi77 on Fri Jun 07, 2013 3:35 pm

So far, my two gold standards are Eaton's and Grace, both Jamaican Scotch bonnet based.
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby columbia on Fri Jun 07, 2013 3:39 pm

This one is delicious:

Image

The Publix keeps it in the British Isles section, next to the biscuits.
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 46,436
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby tifosi77 on Fri Jun 07, 2013 6:04 pm

Ooh, I'll second the piri piri. Good stuff. Don't know too many places that stock it, or too many grocers that sell the peppers. But when I can find it I go all in.
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby Sarcastic on Sat Jun 08, 2013 11:12 am

I'm making this today. Already have all the ingredients. I am not getting too excited as I'll probably screw something up or it's going to suck anyway, but I'll give it a go.

You can click to see the video there.

http://allrecipes.com/Recipe/Chef-Johns-Pavlova-with-Strawberries/Detail.aspx
Sarcastic
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 15,283
Joined: Fri Oct 05, 2007 3:49 pm

Re: Where my fellow cooks at???

Postby jimjom on Sun Jun 09, 2013 6:49 pm

Made two meatloaves today. One with ground turkey & one with beef. I used oatmeal in the turkey one in place of cracker crumbs. Was skeptical on the oatmeal thing but you couldn't even tell. Was pretty good.
jimjom
AHL All-Star
AHL All-Star
 
Posts: 6,849
Joined: Wed Feb 01, 2006 6:34 pm
Location: Presto

Re: Where my fellow cooks at???

Postby columbia on Sun Jun 09, 2013 7:20 pm

I hit a *fresh* seafood shop on Edisto Island yesterday.
How fresh? We watched a dude slice open a grouper behind their back door, which was on the dock.

We grilled some swordfish with a bit of smoked paprika for seasoning.....It was the best fish I have ever had in my life. OMGZ.

I can just feel those worms taking over my digestive track, tifosi. :slug:
columbia
NHL Third Liner
NHL Third Liner
 
Posts: 46,436
Joined: Wed Feb 20, 2008 12:13 am

Re: Where my fellow cooks at???

Postby count2infinity on Sun Jun 16, 2013 3:28 pm

Making some steak and chorizo chili for the evening. If it's any good, I'll post a recipe. It has some stone smoked porter in it.
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 21,196
Joined: Sun Mar 04, 2007 3:03 pm
Location: #isitoctoberyet??? Lololololololol

Re: Where my fellow cooks at???

Postby count2infinity on Sun Jun 16, 2013 7:06 pm

wow...this was delicious.

Spoiler:
Image


Saute a diced spanish onion, diced green bell pepper, about 4 cloves of garlic diced. While you're chopping steep 3 dried dej arbo and 2 dried guajillo chilis in a cup of hot beer (I used Stone's smoked porter). When they're tender, blend it for a bit until smooth and add to the veggies when they get cooked down pretty good. Add 2 14.5 ounce cans of diced tomatoes and a can of diced green chilis. I also added about a cup of water because I knew I wanted to let this cook for a very, very long time.

While the veggies and what not are cooking, I cubed up just over a pound of sirloin steak and let it sit with a dry rub on it (dry rub listed below), cooked up 4 slices of bacon that I thought about putting in the chili, but put them in my corn bread instead, used some of the bacon grease to cook the steak in it for a bit to get some color then into the pool and also cubed up 2 links of chorizo which got browned up and also put into the pool. I let it simmer for about 3 to 4 hours until it cooked down and got nice and thick. Made some corn bread to go with it and topped it with a bit of cheddar cheese. Delicious.

Dry rub (amounts are all approximations):
3 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown sugar
1 tbsp cumin
1 tbsp paprika
1 tbsp finely ground coffee
1 tsp mustard powder
1 tsp coriander
1/2 tsp cayenne
salt and pepper (probably about 1/2 tsp each)
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 21,196
Joined: Sun Mar 04, 2007 3:03 pm
Location: #isitoctoberyet??? Lololololololol

Re: Where my fellow cooks at???

Postby blackjack68 on Sun Jun 16, 2013 7:27 pm

Nice plating.
blackjack68
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 10,017
Joined: Fri Apr 18, 2008 10:12 am
Location: formerly Pittsburgh, now NJ

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Jun 17, 2013 9:47 am

Crab Salad Provençal with Gazpacho Sauce
Spoiler:
Image


Arista Toscana In Porchetta
Spoiler:
Image
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby count2infinity on Mon Jun 17, 2013 9:49 am

that pork looks delicious.
count2infinity
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 21,196
Joined: Sun Mar 04, 2007 3:03 pm
Location: #isitoctoberyet??? Lololololololol

Re: Where my fellow cooks at???

Postby shmenguin on Mon Jun 17, 2013 9:50 am

i got a thermapen meat thermometer a few weeks ago. my last couple filet's have been absolutely perfect. i can't believe it took me this long to get one of these. well worth the money.
shmenguin
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 22,534
Joined: Mon Nov 06, 2006 11:34 pm

Re: Where my fellow cooks at???

Postby Kraftster on Mon Jun 17, 2013 10:18 pm

Image

This stuff is amazing. Disappeared from stores around here in the past few months, but I've been getting it on Amazon. Used in some burgers this past weekend and it was delicious.
Kraftster
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 15,922
Joined: Mon Apr 09, 2007 9:25 am
Location: Frolik

Re: Where my fellow cooks at???

Postby tifosi77 on Tue Jun 18, 2013 8:30 pm

Huy Fong makes three main varieties of 'Asian' hot sauces. The guy who founded the company is a Vietnamese immigrant to the U.S., and the condiments are a mish-mash of southeast Asian influences.

- Sriracha, which is a puree of chiles, garlic, vinegar, sugar, salt (Thai/Vietnamese)

- Chili-Garlic Sauce, which is basically Sriracha that hasn't been pureed and has a lot more garlic (Vietnamese)

- Sambal Oelek, which is chunky mash of chilis and their seeds with few other flavor additions (Indonesian/Malaysian)

They are all delicious, and I have jars of all three both at home and at the office. Sriracha is the workhorse condiment, going on nearly everything I eat when I'm at the office. I tend to prefer sambal as my go-to condiment when I'm eating something that's out and out delicious on its own and I just want to up the heat. Chili-garlic sauce I usually reserve for a dipping sauce for the meat products in a bowl of phở.

Interstingly, "Huy Fong" was the name of the barge the food company's founder came to America aboard. And the product is made here in southern California, from chilis that are all grown in L.A. and the counties immediately to the north. So it's very much a point of local pride how popular Huy Fong - and particularly Sriracha - have become.
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby mac5155 on Tue Jun 18, 2013 10:56 pm

I never got some people's obsession with sriracha.. My roommate ate it more than ketchup.
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 47,608
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby Sarcastic on Wed Jun 19, 2013 2:40 am

You guys ever put tiny pepperoni slices (and salt and pepper) in your scrambled eggs? It's killer. Just had that recently and I loved it. I need to get me some really thin pepperoni now.
Sarcastic
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 15,283
Joined: Fri Oct 05, 2007 3:49 pm

Re: Where my fellow cooks at???

Postby mac5155 on Wed Jun 19, 2013 8:21 am

my grandmother is italian, so we had fried pepperoni for breakfast often. the kind that comes in a stick too, not that thinly sliced processed stuff
mac5155
NHL Third Liner
NHL Third Liner
 
Posts: 47,608
Joined: Wed Dec 20, 2006 9:06 pm
Location: governor of Fayettenam

Re: Where my fellow cooks at???

Postby canaan on Wed Jun 19, 2013 12:09 pm

mac5155 wrote:my grandmother is italian, so we had fried pepperoni for breakfast often. the kind that comes in a stick too, not that thinly sliced processed stuff

thats how i roll. cut it into chunks/wedges so you get a good nom nom and its a killer breffis.
canaan
NHL Third Liner
NHL Third Liner
 
Posts: 38,808
Joined: Tue May 30, 2006 11:13 am
Location: Fritos. On. My. Sub.

Re: Where my fellow cooks at???

Postby Letang Is The Truth on Wed Jun 19, 2013 12:15 pm

we have been using this alot lately

Spoiler:
Image


not as hot as sriracha but pretty good.

also - we are trying to go gluten free. any good recipes?
Letang Is The Truth
NHL Fourth Liner
NHL Fourth Liner
 
Posts: 23,972
Joined: Fri Oct 31, 2008 2:59 pm
Location: The Panda Will Fly Away On A Rainbow

Re: Where my fellow cooks at???

Postby tifosi77 on Sun Jun 23, 2013 11:10 am

Wild Sockeye, Wasabi-Pea Puree, Ponzu Emulsion
Image

And tonight - for the first time ever in the history of my kitchen - I will be making.......... ribs. This will be a day long remembered.
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby tifosi77 on Mon Jun 24, 2013 9:33 am

Annnnnd, the aforementioned ribs...

Image
The ribs themselves were pretty okay, but the Q sauce I made to go with was pretty tasty.
tifosi77
NHL Healthy Scratch
NHL Healthy Scratch
 
Posts: 11,077
Joined: Sat Jan 28, 2006 3:33 pm
Location: White-Juday Warp Field Interferometer

Re: Where my fellow cooks at???

Postby Shyster on Mon Jun 24, 2013 12:30 pm

I also made ribs last weekend, which I will be eating all week. Three pounds of boneless country-style pork ribs (which aren’t really ribs, but rather shoulder cuts) with a Memphis-style rub indirect grilled for an hour and a half in the constant presence of pecan smoke. And unlike tif’s frou-frou presentation, mine will be properly served with blackeye peas (with salt pork), collard greens, and cornbread. :P

Seriously dude—it’s barbecue. Some of the best Q in the world is served on sheets of wax paper.
Shyster
AHL All-Star
AHL All-Star
 
Posts: 6,160
Joined: Wed Nov 15, 2006 4:32 pm
Location: Here and there

PreviousNext

Return to NHR

Who is online

Users browsing this forum: ajh2298, MalkinIsMyHomeboy, skullman80 and 8 guests

e-mail