!@#$% Posted July 6, 2011 Share Posted July 6, 2011 downsyndrome hookin it up! nice! if i ate meat i'd try it. they were breading fish in panko last night on teh tv. i haven't been cooking at all, too hot. just salads. Link to comment Share on other sites More sharing options...
swordfish meatloaf Posted July 6, 2011 Share Posted July 6, 2011 looks great! Link to comment Share on other sites More sharing options...
IOU Posted July 6, 2011 Share Posted July 6, 2011 I've done that blue cheese sauce and it's money. Tried something new today, no flicks though. 1 Red or Yukon potato shredded with excessive liquid removed. 1 Avacado(mashed up with salt and garlic) basic guacamole. You can make it fancier if you want. 1 poached egg Some cilantro So form your shredded potato into a pancake. Salt it up and cook on both sides til its nice and crispy brown. Spread the gauc on the pancake and then top with the poached egg. Salt and pepper to taste and throw some cilantro over the top. Some hot sauce also goes well. Real simple real good. Link to comment Share on other sites More sharing options...
EXECUTIVE_FINGERBLAST Posted July 6, 2011 Share Posted July 6, 2011 may not look to pretty, but its quick and cronic breakfast burrito scrambled cheese eggs chili pepper(i got the one in the tube) bacon bits sour cream salt and pepper Link to comment Share on other sites More sharing options...
DownSyndrome Posted July 6, 2011 Share Posted July 6, 2011 Got a couple more up my sleeves - and a couple for you herbivores out there. Link to comment Share on other sites More sharing options...
!@#$% Posted July 6, 2011 Share Posted July 6, 2011 haha word.. fingerblast did you chomp the tortilla forst? haha i like potatoes, tomatoes and cheese in my bfast burritos hold the sour cream and bacon. good food though. Link to comment Share on other sites More sharing options...
fishsticks Posted July 6, 2011 Share Posted July 6, 2011 The rib eye joint DownSyndrome posted looks crackin. I usually season my steaks pretty drastic. But now, I do very little salt, pepper and spices. I use more brown sugar, maple syrup, and olive oil. I will post pictures up soon. Link to comment Share on other sites More sharing options...
EXECUTIVE_FINGERBLAST Posted July 6, 2011 Share Posted July 6, 2011 haha no it stuck to the other one when i was getting it out Link to comment Share on other sites More sharing options...
bobbydigital Posted July 6, 2011 Share Posted July 6, 2011 ^thats what she said... serious eats in here. i wanna try the onion blue cheese sauced ribeye dish looks proper Link to comment Share on other sites More sharing options...
!@#$% Posted July 6, 2011 Share Posted July 6, 2011 haha you actually made me LOL Link to comment Share on other sites More sharing options...
morton Posted July 6, 2011 Share Posted July 6, 2011 For dinner last night I made twice baked potatoes with spinach, bacon, sour cream, assiago (sp) cheese along with tenderloin steaks topped with sauteed onions and mushrooms all of which turned out quite well. What was more noteworthy about the meal is that I poached the asparagus which I found to be a very pleasant preparation. Five minutes (just until tender) in simmering water with some lemon juice, pull and dunk in ice bath to stop cooking, chill and dress with a vinaigrette, I skipped the vinaigrette and just used olive oil, lemon juice, s and p. Link to comment Share on other sites More sharing options...
morton Posted July 7, 2011 Share Posted July 7, 2011 Looking to make beanless chili to use as a hot dog topping for an event this weekend. I want the consistency of the meat to be extra fine like in the filling for a deep fried beef burrito from taco time. Input would be appreciated. Link to comment Share on other sites More sharing options...
IOU Posted July 13, 2011 Share Posted July 13, 2011 I've done that blue cheese sauce and it's money. Tried something new today, no flicks though. 1 Red or Yukon potato shredded with excessive liquid removed. 1 Avacado(mashed up with salt and garlic) basic guacamole. You can make it fancier if you want. 1 poached egg Some cilantro So form your shredded potato into a pancake. Salt it up and cook on both sides til its nice and crispy brown. Spread the gauc on the pancake and then top with the poached egg. Salt and pepper to taste and throw some cilantro over the top. Some hot sauce also goes well. Real simple real good. Link to comment Share on other sites More sharing options...
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!@#$% Posted July 13, 2011 Share Posted July 13, 2011 IOU that looks awesome Link to comment Share on other sites More sharing options...
mackfatsoe Posted July 13, 2011 Share Posted July 13, 2011 jesus christ IOU Link to comment Share on other sites More sharing options...
suca Posted July 14, 2011 Share Posted July 14, 2011 been on a healthy baking binge lately so i can satisfy my insatiable sweet tooth without turning into the blueberry chick from willy wonka. got down 3 great cookie recipies so far- all with whole wheat flour, no white sugar, no fat (applesauce is agreat substitute!) and two have just egg whites. munching on the deliciously soft gingersnaps right now- might make the oatmeal raisins today. the chocolate chip cookies are dank as fuck too. next step- healthy muffins or breakfast breads maybe. or cakes. Link to comment Share on other sites More sharing options...
!@#$% Posted July 14, 2011 Share Posted July 14, 2011 i've read that about applesauce i fucking hate wheat flour though i so need to get off the white stuff.. i just wish the alternatives weren't so expensive Link to comment Share on other sites More sharing options...
suca Posted July 14, 2011 Share Posted July 14, 2011 i honestly cant taste the difference in any of my recipes- promise. and wheat if so much better for you than white. chocolate chip cookie recipe: * 1/2 cup of quick cooking oats (not instant) * 1 cup of whole wheat flour * 1/2 teaspoon of baking soda * 1/4 teaspoon of salt * 4 tablespoons of unsalted butter, melted and cooled * 3/4 cup of packed light brown sugar * 1 large egg * 1 teaspoon of vanilla extract * 3/4 cup of chocolate chips blend flour, baking soda, salt melt butter and let cool add to brown sugar, egg, vanilla extract add flour mixture and oats add chocolate chips bake 9-11 mins @ 350 this one is the least "healthy", still a little bit of butter and then the chocolate chips. but its a lot healthier than most choc chip cookie recipes and its damn tasty you could do the sub applesauce thing for the butter too. Link to comment Share on other sites More sharing options...
!@#$% Posted July 15, 2011 Share Posted July 15, 2011 word.. i know about the white/wheat health thing i will give it a try fo sho when my kitchen isn't 90 degrees thanks. Link to comment Share on other sites More sharing options...
EXECUTIVE_FINGERBLAST Posted August 1, 2011 Share Posted August 1, 2011 jalapeno's stuffed with cream cheese, wrapped in bacon and baked. Link to comment Share on other sites More sharing options...
bobbydigital Posted August 1, 2011 Share Posted August 1, 2011 Hey im cooking tonight for a new lady friend and im undecided with what to have as a side.. help me decide what i should cook tonite.. will be doing the majority of it on the grill should it be A. steak with corn on the cob and cucumber salad B. steak, stuffed peppers(rice and cheese), salad C steak, _______, and _______ thanks. i may try to cook up down sydromes rib eye n blue cheese dish just bc it looks so fucking good.. jalapenos with cream cheese n bacon.. yuuuuuuummmmmmm Link to comment Share on other sites More sharing options...
freeforall Posted August 1, 2011 Share Posted August 1, 2011 may not look to pretty, but its quick and cronic breakfast burrito scrambled cheese eggs chili pepper(i got the one in the tube) bacon bits sour cream salt and pepper Add ALOT more bacon, minus the sour cream and add some baked beans and thats my daily breakfast. Also a nice big glass of assorted fruit juice. Link to comment Share on other sites More sharing options...
bobbydigital Posted August 2, 2011 Share Posted August 2, 2011 ^breakfast of champions ended up cooking this.. rib-eye with salt n pepa and other various seasonings pepper stuffed with rice and pepperjack cheese cucumber salad with balsamic vinaigrette(sp?) and it was awesome. Link to comment Share on other sites More sharing options...
!@#$% Posted August 2, 2011 Share Posted August 2, 2011 sorry i couldn't weigh in on your selections but the meal looks like it turned out well the pepper looks yummy Link to comment Share on other sites More sharing options...
grd Posted August 17, 2011 Share Posted August 17, 2011 I want to attempt fried chicken for the first time. Anyone have any hints, tips or must try recipes? I made that yesterday. Vanilla sponge with home made strawberry jam filling topped with white chocolate butter cream and shavings of white Belgian chocolate. Link to comment Share on other sites More sharing options...
!@#$% Posted August 17, 2011 Share Posted August 17, 2011 ^yumz. are you breading it? i'd assume so.. light and crispy is great so if you can get your hands on those japanese bread crumbs use those. cornflakes are also great. (and of course, you'd be dredging it in egg as well.) make sure the oil is HOT before you add the food to cook. this is the number one mistake people make when frying food. if you don't have a food thermometer or a fryer, i'd get a thermometer so you can be certain you're at least at 350˚F [175˚C] otherwise the food soaks up the oil rather being cooked in it then drain well on paper towels. i was never a big chicken fan at all. my mom though, she made these 'chicken patties' which were chicken breast with seasoning blended in the food processor. she'd dredge the patties in crushed cornflakes and fry them.. they were the only chicken dish i ever loved. Link to comment Share on other sites More sharing options...
grd Posted August 17, 2011 Share Posted August 17, 2011 Thank you lovely girl! I was gonna bread it yeah, I found a few recipes online which recommended potato flakes but I'll definitely have a look for those japanese breadcrumbs. I'm gonna put the chicken in buter milk later to soak over night, I read brine is good to soak in but I didn't quite like the idea of that. I have a fryer so I'm good on temps. I like to make tempura so I know how important a high temp is. I also read that if you add a celery stick to the fryer it gives the chicken a good colour. I can't see how that works but I'll have a go and let you know. Those chicken patties sound awesome! I might have a go at those too. I make a pretty mean fish cake but it had never occurred to me to try it with chicken. Oh and..."You must spread some Reputation around before giving it to !@#$% again." I shan't forget though. Link to comment Share on other sites More sharing options...
!@#$% Posted August 17, 2011 Share Posted August 17, 2011 haha ;) never heard that about the celery.. nice. btw, i looked it up, the bread crumbs that chefs love are called 'panko' oh gosh i loved those chikpatties, that's what she called em. i forget what i ate them with, it's been 20 years :( i think ketchup (i am american haha) and amybe we also tried ranch dressing and bbq sauce.. all good. Link to comment Share on other sites More sharing options...
morton Posted August 18, 2011 Share Posted August 18, 2011 flour+old bay+s&p dredge chicken fry in 50/50 butter and olive oil medium or a little lower than medium heat cook chicken remove chicken, drain most grease, leaving the bits and a little grease add flour to absorb grease, toast a little to get out flour taste slowly add chicken stock mixing constantly with wisk, adding a bit at a time once enough has been added that it changes consistency you can add more at a time, still wisking add some milk at the end if you are southern and there is your gravy serve over rice, long grain white rice Link to comment Share on other sites More sharing options...
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