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Cooking anyone?
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| eXo |
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? |
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| 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:D |
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| superglo |
| you'd be even better without a grill. |
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| eXo |
| 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:D |
Good stuff, grill any ribs yet?
God I love ribs. |
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| 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... |
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| eXo |
| 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? |
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| Slylee |
| quote: | Originally posted by superglo
you'd be even better without a grill. |
:conf:
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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| eXo |
| quote: | Originally posted by Slylee
:conf:
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.
:thepirate |
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| Moongoose |
| 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. |
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| eXo |
| 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? |
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| tubularbills |
| i had chef boy ardee for lunch :( |
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| Jackson |
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 :p |
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