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post your meals photo superpooperthread!!


alure

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Ok I need some of you super chef oontzers help. Me and my girlfriends 3 yr anniversary is coming up in a few days and I don't have enough money to take her out on a nice dinner (fuck rent and bills). I do have enough to make her an awesome dinner and I feel that's more from the heart than paying people to cool for you.

 

Anyway, I need some recipes particularly something to do with pasta/seafood & some bread type side dish. Fuck dessert, ain't nobody got time for that haha.

 

If you help it'll be greatly appreciated and I could actually post some pics of how it came out. Thanks in advance to anyone who does help out, this means a lot to me.

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http://www.food.com/recipe/brie-bread-106130

 

http://www.instructables.com/id/Pasta-from-Scratch/

 

http://www.instructables.com/id/Raw-Salsa-verde/

 

http://www.jamieshomecookingskills.com.au/recipe.php?title=italian-spaghetti-with-prawns

 

Congratulations on three years, mate. Awesome milestone. These are some basic go-to recipes that I have used and enjoyed, if you want something more specific, just sing out.

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Thats a good way to start with what Protester posted. I mean you could also just scour this thread back a couple pages, if not a couple hundred pages. This thread is full of some really good dishes. I mean the recipes are not there but the ideas are and all you have to do is google the ingredients. I usually do that if Im doubting something might not work. I dont even ask a question I just go "raspberry" "cornish hen" or whatever.

 

I had Chanterelle mushrooms for the first time today and I must say damn theyre good. Basically one was just sauteed in butter and the other butter and bacon. Anyone else worked with them before? Ive never heard of them till today and they were picked wild near where I live. Im going to ask my friend exactly where he found them, I mean he had two buckets full of them.

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http://www.food.com/recipe/brie-bread-106130

 

http://www.instructables.com/id/Pasta-from-Scratch/

 

http://www.instructables.com/id/Raw-Salsa-verde/

 

http://www.jamieshomecookingskills.com.au/recipe.php?title=italian-spaghetti-with-prawns

 

Congratulations on three years, mate. Awesome milestone. These are some basic go-to recipes that I have used and enjoyed, if you want something more specific, just sing out.

 

 

 

Thank you so much for your help! I will definitely be making the Brie bread because I know she would love it. There's no way I'm making my own pasta though lol maybe in the future I will. The salsa verde is also a good idea. She made shrimp scampi last night so I might have to go a different direction for the main course. I'll scour this thread for some ideas.

 

 

Once again thank you so much for your input! I'll give props when I get home, it's difficult to do on my phone.

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bitches love chicken parmesan, if you can do it well. It's overplayed hard though.

Or really any classic shit, veal picatta, chicken marsala, fuckin pad thai, got recipes if any of this sounds good to you hit me up.

Or you could try to make sushi together, but I wouldn't suggest that unless you have backup plans for when it fails. ;-)

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bitches love chicken parmesan, if you can do it well. It's overplayed hard though.

Or really any classic shit, veal picatta, chicken marsala, fuckin pad thai, got recipes if any of this sounds good to you hit me up.

Or you could try to make sushi together, but I wouldn't suggest that unless you have backup plans for when it fails. ;-)

 

 

 

I was thinking about making sushi. I just figured all I had to do was throw the ingredients in and roll it up like a fat ass blunt but I'm sure it's more complicated than that

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Bonus for making the sauce yourself, but that's gonna be a day in and of itself to let it cook.

 

Can someone enlighten me. I know Italians brag about how long their sauce has been cooking etc yet I fail to see the sense in cooking sauces so long. Ive made tomato sauces within at least an hour and they were perfect. Is there a need to cook that long? Is it the skin or the tomato? Flavors dont take that long to infuse together so please tell me! I want educated responses from those educated. I understand if its to be reduced then that takes time and the scorching aspect. I dunno I just have never gotten the whole thing.

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Okay so today is our Anniversary so I went to the store this morning and got all the ingredients.

 

I'm making Brie Bread as suggested by the good sir Protestor, for a side dish I will bake some Bacon and Mozzarella stuffed mushrooms. For the main course I will be making Chicken Francais.

 

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I'll take pics of the entire cooking process but I won't post them all because I don't want to bore the professionals on this thread.

 

 

 

 

 

 

I just had a quick question. Should I marinate the chicken in Marsala wine and garlic cloves for a few hours?

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Can someone enlighten me. I know Italians brag about how long their sauce has been cooking etc yet I fail to see the sense in cooking sauces so long. Ive made tomato sauces within at least an hour and they were perfect. Is there a need to cook that long? Is it the skin or the tomato? Flavors dont take that long to infuse together so please tell me! I want educated responses from those educated. I understand if its to be reduced then that takes time and the scorching aspect. I dunno I just have never gotten the whole thing.

 

Just the way I was taught to do it. Braggy Italian grandmother, I suppose.

 

Mine includes an entire pork chop, so it really needs to simmer a while to get it to fall apart. It just sits for several hours on the lowest possible heat after the chop has been browned and thrown in.

 

I guess that could be sped up, but then you don't get to smell sauce cooking..or dip bread into it for a snack while you wait. I've never done that, but it sounds delightful.

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I'm done cooking dinner and I had no trouble following the recipes. The Brie Bread came out ok, I'm not really a fan of Brie cheese, it came out salty and maybe it was the butter I used but I would like to try a sweeter cheese next time (recomendations welcome). At least she liked it.

 

The stuffed mushrooms came out absolutely fantastic! I'm really proud of them and I will be making them frequently. Definitely the highlight of the entire meal.

 

The chicken Francais did not come out the way I expected an I was disappointed. I've never made it before and I guess I was expecting something different. Honestly, I think I just followed a bad recipe and when you mix that with high expectations you will get negative results. Oh well, you live and you learn.

 

 

I'll post the pics soon and I hope to become a steady contributor to this thread. I really enjoyed cooking today and want to experiment some more

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