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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

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My soliloquy may be hard for some to swallow, but so is cod liver oil.

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Originally posted by notelfreak man i can't believe i tried to come off as responsible in that other thread, i am so full of shit just don't tell anyone

you'd be even better without a grill.

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thesuperglo - Flaming Popsicle [June 2007 Promo](full-on/dark/goa)

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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.

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- Under Construction -

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...

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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?

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- Under Construction -

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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!

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My soliloquy may be hard for some to swallow, but so is cod liver oil.

quote:

Originally posted by notelfreak man i can't believe i tried to come off as responsible in that other thread, i am so full of shit just don't tell anyone

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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.

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- Under Construction -

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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.

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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?

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- Under Construction -

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

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