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Cooking anyone?

So now the poptarts kick started me into the food thinking process, which sucks, it's making me want to take an early lunch.

Anyway, has anyone heard of the sauce called "Cafe de Paris"? Equisite! It has to be my favorite sauce.

Anyone have any good cooking recipe sites that they always go too?

Or am I the only cook in COR?

foodnetwork.com


i started a thread about bbq with pictures of my meals and everything, but it wasn't such a hit



i <3 cooking! i'm getting good too now that i got a grill

you'd be even better without a grill.

quote:

Originally posted by Slylee foodnetwork.com i started a thread about bbq with pictures of my meals and everything, but it wasn't such a hit i <3 cooking! i'm getting good too now that i got a grill

Good stuff, grill any ribs yet?

God I love ribs.

In our house i am the go to guy for asian dishes, while my father is a master chef at everything else. My mother and my sister cant cook to save their lives, the only proper thing my mother can cook is soup (and chicked but nobody else really likes chicken) and my idiot of a sister cant even properly make french fires...they are always either burned or raw...

quote:

Originally posted by Moongoose In our house i am the go to guy for asian dishes, while my father is a master chef at everything else. My mother and my sister cant cook to save their lives, the only proper thing my mother can cook is soup (and chicked but nobody else really likes chicken) and my idiot of a sister cant even properly make french fires...they are always either burned or raw...

Asian dishes huh? I just recently purchased a Wok, the Wok is a Joyce Chan Wok, and it has this teflon/non-stick type stuff on, do I need to season that? Someone told me it wasn't good to use a wok with that stuff on it, to take a brillo pad and scrape it off?

quote:

Originally posted by superglo you'd be even better without a grill.

oh and i haven't done ribs yet...that's a little intimidating for me.

i just have a little charcoal one. i grilled an awesome medium rare skirt steak the other night though...was yummy!

quote:

Originally posted by Slylee oh and i haven't done ribs yet...that's a little intimidating for me. i just have a little charcoal one. i grilled an awesome medium rare skirt steak the other night though...was yummy!

Don't let ribs intimidate you, just boil them, and slow baste them for like 8 hours.

quote:

Originally posted by eXo Asian dishes huh? I just recently purchased a Wok, the Wok is a Joyce Chan Wok, and it has this teflon/non-stick type stuff on, do I need to season that? Someone told me it wasn't good to use a wok with that stuff on it, to take a brillo pad and scrape it off?

It shoudnt be a problem unless you schratch it while cooking and get the stuff into your food. Just dont toss the food with anything metal and you should be fine.

quote:

Originally posted by Moongoose It shoudnt be a problem unless you schratch it while cooking and get the stuff into your food. Just dont toss the food with anything metal and you should be fine.

Yeah, I have all bamboo Wok utensils, so I guess I'll be fine.

Another thing, I have this Wok cookbook, and I'm confused as to what temperature I'm supposed to have the heat on, I have a stove with electric burners, should I keep it on Med-Hi, or all out Hi?

I made a dry sherry/sesame seed oil broccoli/chicken dish a while back, it was so good, but I kind of burnt the broccoli, I steamed them by putting a half a cup of water, and covering them, but when they burnt is when I mixed them in with the chicken, which I was cooking at a higher heat, should i wait until the chicken is done and then add the broccoli for like a few seconds at the end to get the sauce on them?

i had chef boy ardee for lunch

I got the next two days off so i'll try to post dome recipies. I made a nice 3 course meal for my gf a while back.

Starter: Breadcrumbed Portabella mushrooms cooked in garlic butter and mozarella cheese.

Main Course: Mushroom Risotto with root vegetables and 3 kinds of mushroom, lots of herbs and very slight amount of spice.

Dessert: Vienetta

i can cook a few good dishes, i just never have the time to learn everything i want to. i love throwin down on some stir-fry though

quote:

Originally posted by philliez i can cook a few good dishes, i just never have the time to learn everything i want to. i love throwin down on some stir-fry though

Yup, that pretty much me too

quote:

Originally posted by eXo Yeah, I have all bamboo Wok utensils, so I guess I'll be fine. Another thing, I have this Wok cookbook, and I'm confused as to what temperature I'm supposed to have the heat on, I have a stove with electric burners, should I keep it on Med-Hi, or all out Hi? I made a dry sherry/sesame seed oil broccoli/chicken dish a while back, it was so good, but I kind of burnt the broccoli, I steamed them by putting a half a cup of water, and covering them, but when they burnt is when I mixed them in with the chicken, which I was cooking at a higher heat, should i wait until the chicken is done and then add the broccoli for like a few seconds at the end to get the sauce on them?

I use gas so i dont know how to go about with an electric burner (that must take ages to cook).

I like to prepare my meat in advance (i prefer it well done) then cook the vegetables in the leftover juices, and just before they are ready put in the already cooked meat just long enough that it absorbes a nice taste. Pure heaven.

quote:

Originally posted by Moongoose I use gas so i dont know how to go about with an electric burner (that must take ages to cook). I like to prepare my meat in advance (i prefer it well done) then cook the vegetables in the leftover juices, and just before they are ready put in the already cooked meat just long enough that it absorbes a nice taste. Pure heaven.

Mmmmmm....

i love to cook. i dont really follow a recipe, i find a recipe i like and kind of tweak it from there.

i use www.epicurious.com

they have good reviews on there and you can find out what other people did to make it better.

quote:

Originally posted by eXo I made a dry sherry/sesame seed oil broccoli/chicken dish a while back, it was so good, but I kind of burnt the broccoli, I steamed them by putting a half a cup of water, and covering them, but when they burnt is when I mixed them in with the chicken, which I was cooking at a higher heat, should i wait until the chicken is done and then add the broccoli for like a few seconds at the end to get the sauce on them?

Since chicken takes longer to cook, start with that and then add your veggies, timing is key otherwise you might overcook your chicken and make it tough.
Obviously the smaller/thinner you dice it the faster it cooks, after experimenting a few times youll get it down.

i just got back from my second Le Cordon Bleu cooking class. The chef is this french arrogant cocky guy, and he dosen't really help much when you cook..but whatever..

we did some fumet and veal yesterday and today we did some sauces. So far my stuff has been average, but hopefully it's going to get better..we'll see tomorrow

this is exhausting though, it must be a muther****** to be working as a chef in a popular high end restaurant for more than three hours, which is what i normaly do in this course.

quote:

Originally posted by eXo Don't let ribs intimidate you, just boil them, and slow baste them for like 8 hours.

never boil ribs, you lose half of the meats flavour the second they become submerged in boiling water.All you need to do is give them a good bbq rub and smoke them in a smoker, or by using indirect heat with a bbq.(use a combination of mesquite and apple wood)they should usally be slow cooked for 4 hours at roughly 250 degrees.Add a few brushes of home made bbq sauce near the end and you have a winner.

I am the copycat cook. I go places and if I try something I like I look up the recipe on this site and duplicate it. You get more of the food you like for much cheaper that way by making it at home.

http://recipes.cdkitchen.com/


Here are some of my fave copycat recipes:

http://www.cdkitchen.com/recipes/re...ampi44256.shtml

http://www.recipesource.com/misc/co...r-biscuit1.html

http://www.cdkitchen.com/recipes/re...cken35100.shtml

http://www.cdkitchen.com/recipes/re...cake31599.shtml

http://www.cdkitchen.com/recipes/re...teak31341.shtml

http://www.cdkitchen.com/recipes/re...ampi14984.shtml

[IMG]http://www.foodmischief.com/portfolio/08.29.05- ChickenThighCutsMarinatedInLemonJuiceOnionJuiceGarlicGingerPaprikaCayenneCuminwithMintOnionYogurtSau
cewithTomatoOnionMintCucumberinVinegarSalad1.jpg[/IMG]



Here are some pictures of some of my own original recipes

Only reason why i watch Food Network..is to watch Giada DeLaurentis cook..she is hott =)

a quessidilla is not an original recipe

nice plating, spective. i really liked the way you placed the oil on the side as a garnish for the first pic. the second dish could use some work on the plating. what did you use at the green leafy thingy as a garnish? cilantro? italian parsley?

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