Author Topic: This is the Foodies Thread  (Read 15758 times)

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #25 on: December 19, 2008, 03:07:02 am »
After eating that this will be the next thing you see Pete.

CLEAR !



[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #26 on: December 19, 2008, 03:18:13 am »
Oh Pete, his name be Chris  rofl not Greg.......

And all its missing Chris is your favorite type of scrambled eggs !!!


:toker:

P.S. Cato, can we get a metric conversion possibly ?? Love fish, i'd possibly change out the catfish for a orange roughy perhaps and oysters over the mussles, sounds devine though.

[SJ]Pierre61

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Re: This is the Foodies Thread
« Reply #27 on: December 19, 2008, 03:26:48 am »
Ooops my bad :(

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #28 on: December 19, 2008, 04:15:08 am »
Wow!



Bacon!

/Byron, is there a bacon "smilie"?  If not, there should be!

[SJ]Cato Larsen

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Re: This is the Foodies Thread
« Reply #29 on: December 19, 2008, 06:57:43 am »
Cato, you are becoming a woman .. ya big Viking puff .. any ironing tips next? :)

You can use it as a phone you tosser.

Seriuosly.
When it comes to wine and food, I am seriously high on life.

There is nothing like fine red wine(Amarone has many SUPERB ones) Single Malt whisky (GlenFiddick, GlenGoyine) Cognaq ( Otard, Deluce)

Thats the real good things in life.
« Last Edit: December 19, 2008, 07:01:31 am by [SJ]notsofrisk »

[SJ]RockyC

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Re: This is the Foodies Thread
« Reply #30 on: December 19, 2008, 09:31:27 am »
Oh Pete, his name be Chris  rofl not Greg.......

 rofl

[SJ]Jarkko Rantajoki

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Re: This is the Foodies Thread
« Reply #31 on: December 19, 2008, 03:57:22 pm »
I love cooking too.. mushrooms.. i love shrooms! all kinds.. and red wine is something i love too.. :)
I havent been cooking much lately... need to fix that soon.. some nice tips and recipes here.
:yep:

Marcus

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Re: This is the Foodies Thread
« Reply #32 on: December 20, 2008, 01:02:42 am »
Quote from: Steve
It didn't turn out like a chef might present it, but the flavour was there as well as good texture.  Also by de-skinning and de-boning the meat there were no weird stuff in the finished dish.


Growing up, my mother made sure there was never a bit of bone, skin, or fat in the food she prepared.  I was spoiled by this, and it has caused problems for me with my wife.  In Russia they grew up eating many parts of the animal that I am not keen on.  It's been a chore, but I've finally got her trained to remove every bit of bone and skin from soups, casseroles and various other types of mixed dishes.

When are you going to invite us all over for dinner Steve?

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #33 on: December 22, 2008, 01:51:18 am »
Ok, I'm starting a beef roast.  I've got an interesting family recipe that works.  I've done this and it turns out every time (with "standing rib roast" or "rib eye roast=bone in" or similar"

Here's the recipe from our family cook book that was made in 2003 (my comments in parenthesis)

[size=14Roast Beef Perfectionpt][/size]

Ingredients:
1 Standing rib roast any size (I always buy the rib eye roast "prime rib roast".  Basically this is a bone-in roast of the "rib eye" cut.  I got this one for $5.99/lb which is about $6/lb less than normal price.  I feel it's worth getting a better cut versus trying to use another cheaper cut of beef. )

Method:

Start at 3pm.  Preheat oven to 375 deg f (400 deg f for high altitude).  Place roast in oven.  Bake one hour.  Turn oven off.  KEEP THE OVEN CLOSED!.  45 minutes before serving (this is the interesting part) turn the oven to 300 deg f (325 deg f for high altitude).  Let roast rest about 10 minutes before serving.

The roast will be juicy and medium-rare every time.


My interpretation:

Adjust your start time to when ever you wish to serve the roast.  Allow at least 1 hour of "oven-off" time. 

Season your meat (rub in salt and pepper before putting roast in the oven).

Cook some baked potatoes during the first hour of cooking and mash them or serve them loaded with butter and sour cream.  Also serve a vegetable side when the roast is finished.
  thumbs up thumbs up thumbs up

Well, it turned out nice of course:


« Last Edit: December 22, 2008, 09:20:13 pm by [SJ]ski9600 »

[SJ]fastaff

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Re: This is the Foodies Thread
« Reply #34 on: December 23, 2008, 08:04:29 pm »
Nice !! Very !!   Great Idea roast beef you inspired me to go out and get a roast beast for my anniversary dinner with roasted potatoes,fennel,and carrots with a irish wiskey gravy, I did make it before and came out very tasty. Merry Christmas to all enjoy good food with your family keep cooking and posting the food pics.I will post a few over the Hollys if I dont eat it first.

                          :toast:    :falldown:
« Last Edit: December 23, 2008, 08:08:13 pm by [SJ]fastaff »

[SJ]fastaff

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Re: This is the Foodies Thread
« Reply #35 on: December 23, 2008, 08:14:07 pm »
[quote author= My Idea of Life Is To Have A Good Time All The Time
     ( VIV  SPINALTAP )
« Last Edit: December 23, 2008, 08:32:00 pm by [SJ]fastaff »

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #36 on: December 24, 2008, 01:38:43 am »
Well, Here we go:  I'm makiung a double batch of Burt Reynolds beef stew.


[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #37 on: December 24, 2008, 01:40:18 am »
Well, Here we go:  I'm makiung a double batch of Burt Reynolds beef stew.




I couldn't fit all of the veg in there, so I held back some of the shrooms
« Last Edit: December 24, 2008, 01:43:42 am by [SJ]ski9600 »

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #38 on: December 24, 2008, 03:12:28 am »
Damn Ski, first the roast now the stew. youre eatin good lol.  Both look excellent. I haven't made my stew yet for the winter. I've done clam chowder, and chicken soup so far.

Trying my hand at Lasagna tomorrow for a small get together christmas eve.

[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #39 on: December 24, 2008, 08:39:00 am »
Never skimp on the shrooms , as once they exude all their moisture they shrink at least twice their size ;)

:toker:

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #40 on: December 24, 2008, 10:26:40 pm »
I managed to get the rest of the shrooms in there, so that's all good.  Can you post up your recipe for chicken soup?  I have yet to master soups, and would like to start with an classic!  chocks away

[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #41 on: December 24, 2008, 11:02:25 pm »
I don't really have a recipe for Chicken Soup. It's a total improv.

I start with the leftovers from a whole chicken from dinner. If I need to I cube up and cook some thigh meat if ther aren't alot of leftovers.

Then into the soup pot go diced celery, onion and carrot, say a cup of each and a splash of olive oil. (formally known as a Mirepoux http://www.christonium.com/culinaryreview/ItemID=11931623598385) And give that a good sweat untill it just starts to soften.


Then I add The Stock and meat. Sometimes I just used good canned broth, in fact I mostly use that, and once in a while I'll actually make it. Anyway as for ratios, I just sorta wing it. That's basically the soup right there so I'd say stock amount to veg/meat should be for how much yeild you want. Ya kinda can't go wrong.

Then I add the secret ingredient. My chicken soup is trying to emulate the Jewish penecillin I grew up on. So I go for a box of Manischewitz Matzo Ball Soup Mix.

I add thier dry mix to my soup to taste. It can be pretty salty so I add it in stages untill it's just right.  As a personal twisy I also add some noodles.
Not alot, and it can vary depending on what's half gone in our pantry. Sometimes it's angle hair or spaghetti or vermicelli, sometimes bow tie or ribbon egg noodles.  They can suck up the broth so go easy. I'll also usually add whatever is left of the frozen peas in the freezer or just about any frozen veg that's around. It's soup, u can sorta use what u want to a point.

Then I top it off with the Matzo Balls, and have also done bisquic dumplings, I prefer the matzo's texture and buttery flavor.


Not much of a recipe I know, I've never written it down and I kinda like the variations I get from my winging it method.

One thing I do know is that it's pretty hard to mess up.  I sorta make it "look like chicken soup" with my amounts and ratios.

[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #42 on: December 25, 2008, 04:27:09 am »
Will post my Mexican chicken cassarole soon, but for now just got an early xmas gift, and i love my tea, so my buddy an his wife got me this REAL nice Assorted "PrimulaTea" set, and wow, not just to drink, its kind of an experience.

Theyre hand sewn tea leaves with various types of flowers, made by artisans in the middle east (prolly china lol) , anyways this set came with 12 varied flavors of earl grey. 1ST one i tried tonite was called "juliets kiss" which includes the black tea itself, globe amaranth, chrysanthemum and bergamot,was delightful , really neat treat watching it bloom as you steep it.

Anyways ,if you tea drinkers are interested try them here PrimulaTea.com. cheers an merry x-mas.


:toker:

[SJ]Tornado

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Re: This is the Foodies Thread
« Reply #43 on: December 25, 2008, 04:30:19 am »
Part deaux..........



[SJ]Jarkko Rantajoki

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Re: This is the Foodies Thread
« Reply #44 on: December 25, 2008, 04:58:14 am »
Looks like an alien lifeform in a testtube lol

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #45 on: January 05, 2009, 04:40:03 am »
I don't really have a recipe for Chicken Soup. It's a total improv.

I start with the leftovers from a whole chicken from dinner. If I need to I cube up and cook some thigh meat if ther aren't alot of leftovers.

Then into the soup pot go diced celery, onion and carrot, say a cup of each and a splash of olive oil. (formally known as a Mirepoux http://www.christonium.com/culinaryreview/ItemID=11931623598385) And give that a good sweat untill it just starts to soften.


Then I add The Stock and meat. Sometimes I just used good canned broth, in fact I mostly use that, and once in a while I'll actually make it. Anyway as for ratios, I just sorta wing it. That's basically the soup right there so I'd say stock amount to veg/meat should be for how much yeild you want. Ya kinda can't go wrong.

Then I add the secret ingredient. My chicken soup is trying to emulate the Jewish penecillin I grew up on. So I go for a box of Manischewitz Matzo Ball Soup Mix.

I add thier dry mix to my soup to taste. It can be pretty salty so I add it in stages untill it's just right.  As a personal twisy I also add some noodles.
Not alot, and it can vary depending on what's half gone in our pantry. Sometimes it's angle hair or spaghetti or vermicelli, sometimes bow tie or ribbon egg noodles.  They can suck up the broth so go easy. I'll also usually add whatever is left of the frozen peas in the freezer or just about any frozen veg that's around. It's soup, u can sorta use what u want to a point.

Then I top it off with the Matzo Balls, and have also done bisquic dumplings, I prefer the matzo's texture and buttery flavor.


Not much of a recipe I know, I've never written it down and I kinda like the variations I get from my winging it method.

One thing I do know is that it's pretty hard to mess up.  I sorta make it "look like chicken soup" with my amounts and ratios.



One of my best buds when I was 9 was Jewish, but I never got to figure out how to do the Matzo balls.  Do I just follow the directions on the package?

[SJ]ski9600

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Chicago Style Pizza
« Reply #46 on: January 05, 2009, 05:26:29 am »
So, I got a hankering for some real Chicago style pizza about a month b4 Christmas.  Here's the dough, I made a double batch.  They say I can freeze the other one and make another pizza later.


I split it in two (and freeze one) and let that rise for two hours, and then press it into the pan.


These are my main ingredients.


I had one can (35OZ) of San Marzano tomatoes, and split it equally, 5 in each.  Here's a pic


Here's all the ingredients together.



And here's the finished product, the crust came away from the pan even though I didn't grease it.


Then, I tried to get it out of the pan too soon.  I ended up flipping it over half way.  I'll get it better next time. 

It still tasted pretty good, cu next time!~


[SJ]kramer5

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Re: This is the Foodies Thread
« Reply #47 on: January 05, 2009, 05:32:35 am »
Yep directions are on the box, very simple.

[SJ]ski9600

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Re: This is the Foodies Thread
« Reply #48 on: January 05, 2009, 05:47:15 am »
Thanks man, I really want to perfect the chicken soup.  My dad turned me on to these noodles, and they're the bomb.  I can't remember what the brand was, but they looked like this in turkey noodle soop


link is hot.

[SJ]Hotfoot

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Re: This is the Foodies Thread
« Reply #49 on: January 05, 2009, 12:29:22 pm »
This was my shot at making Chris's bacon thing.......