McLovin Posted February 5, 2012 Share Posted February 5, 2012 Link to comment Share on other sites More sharing options...
bobbydigital Posted February 8, 2012 Share Posted February 8, 2012 ^nice.. i made a bacon guacamole grilled cheese yesterday.. cooked the bacon took no other photos while cooking because my hands got greasy it is cheddar and pepper jack cheese, bacon, guacamole, onion and cucumbers.. it was awesome. next time i'd cook the onions with the bacon Link to comment Share on other sites More sharing options...
Deine Mudder Posted April 5, 2012 Share Posted April 5, 2012 BUMP THIS THREAD and a few veggies for color. ..you're referring to those three little unripe baby-tomatoes? : ] Link to comment Share on other sites More sharing options...
dinnerwithmodels Posted April 6, 2012 Share Posted April 6, 2012 random: if you're from t dot and you know what "selection" steak is,then i highly advise you to never touch that shit unless you want food poisoning and bepuking for the rest of the night . Link to comment Share on other sites More sharing options...
GRICER Posted April 7, 2012 Share Posted April 7, 2012 So I have about 7-8 ounces of chevre left and I want to do something good with it... not put it on crackers, or over baked tomato's, or use instead of cream cheese on a bagel something good and different maybe turn into a sauce or something, I am completely stuck on what to do with it, anybody have any good recipes or ideas? Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 7, 2012 Share Posted April 7, 2012 Chop into quarter to half inch rounds. Put in pan. Fry on both sides. Use in omelette. Link to comment Share on other sites More sharing options...
grd Posted April 7, 2012 Share Posted April 7, 2012 So I have about 7-8 ounces of chevre left and I want to do something good with it... not put it on crackers, or over baked tomato's, or use instead of cream cheese on a bagel something good and different maybe turn into a sauce or something, I am completely stuck on what to do with it, anybody have any good recipes or ideas? Tempura it and serve with Parma and figs drizzled in honey on a bed of rocket. Or cut figs into halves, add some of the chevre and wrap with parma, drizzle over a balsamic reduction. In conclusion, figs, parma ham and goats cheese is awesomeness personified. Link to comment Share on other sites More sharing options...
!@#$% Posted April 7, 2012 Share Posted April 7, 2012 Tempura it and serve with Parma and figs drizzled in honey on a bed of rocket. Or cut figs into halves, add some of the chevre and wrap with parma, drizzle over a balsamic reduction. In conclusion, figs, parma ham and goats cheese is awesomeness foodified. /fixed Link to comment Share on other sites More sharing options...
dowmagik Posted April 7, 2012 Share Posted April 7, 2012 So I have about 7-8 ounces of chevre left and I want to do something good with it... not put it on crackers, or over baked tomato's, or use instead of cream cheese on a bagel something good and different maybe turn into a sauce or something, I am completely stuck on what to do with it, anybody have any good recipes or ideas? roast beets, remove skin n cut into cubes toss beets in olive oil, balsamic vin, s+p, chopped parsley n thyme crumble goat cheese on top win Link to comment Share on other sites More sharing options...
GRICER Posted April 7, 2012 Share Posted April 7, 2012 cool, thanks for the input. balsamic was sounding really good maybe i'll give one of those a try. i'll post pics... Link to comment Share on other sites More sharing options...
john_gacy Posted April 8, 2012 Share Posted April 8, 2012 What- no beard guard? For shame. Link to comment Share on other sites More sharing options...
publicenemyno.3 Posted April 8, 2012 Share Posted April 8, 2012 i actually have to shave it next week as my wife and i are doing some wedding expos and events with our cupcake business. rich white women don't wanna think about beard hair when they're scarfing down sweets. it's gotten pretty gnarly, like zz top gnarly. i might keep the mustache for shits & grins just to look like a skeezy gringo pervert. Link to comment Share on other sites More sharing options...
GRICER Posted April 9, 2012 Share Posted April 9, 2012 so i ended up roasting carrots and sprinkled the chevre over themwith a balsamic reduction turned out good, thanks for the suggestions. Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 10, 2012 Share Posted April 10, 2012 There is no meat in that. Link to comment Share on other sites More sharing options...
john_gacy Posted April 10, 2012 Share Posted April 10, 2012 chop rosemary and garlic (yes that is a slap chop....bitches) No shame there. I actually have the bigger, pimped out version, the bitch slap chop. Link to comment Share on other sites More sharing options...
Schnitzel Posted April 16, 2012 Share Posted April 16, 2012 i made pork parmesan for a friend's birthday. i had made it once before for just myself to make sure i didn't give anyone trichinosis. first pount the pork with a fucking hammer. then dredge it and bread it then fry it in veggie oil until golden brown then assemble the pieces in a baking dish with a shitload of cheese, a good sauce, some chopped pork belly and a few veggies for color. put it in the oven and 450 until the cheese is golden brown and the sauce bubbles then plate it onto of some pasta and next to a veggie of some sort. no one got sick, it was fucking delicious and i made it again for christmas dinner with my fam. Pork Parma? The chicken version is on the menu in just about every pub is Australia generally for about 10 bucks with chips and salad... delicious thank you for isnpiring what I'm cooking for dinner tonight and if you don't put on the tomato sauce etc it's just a ...........Schnitzel Link to comment Share on other sites More sharing options...
GLEN BENTON Posted April 16, 2012 Share Posted April 16, 2012 I've been wanting to do an "Indian fried chicken" thing real bad, tried it out, surprisingly good. $6.99 bag of frozen chicken Big bowl half full of flour, whatever kind my wife gets Few eggs all stirred up Tandoori masala Cumin Paprika Chili powder Black pepper Fryin' oil Nigella seed So, put an inch or so of oil in a fry pan. Thaw your chicken bits in the microwave, and cut them into strips. Put a bunch of flour in a bowl, and put all the spices in the flour, however much you want, I usually do a test blob of batter to see if I want to add something. I usually go pretty heavy with the tandoori masala powder, medium on the cumin and chili powder, and light on the black pepper and paprika. Crack a few eggs in a bowl and whip them up real good. Take a good handful of nigella seed, toss 'em in the hot oil. I double dip, like, egg, flour stuff, egg, flower stuff, then into the oil. Fry up the chicken, pretty simple. I like it with tamarind chutney and sriracha. I also put this in a sandwich the next day, no flicks though sorry. Hawaiian sweet roll bread from the Chinese spot, Shredded cabbage and carrots, pickled jalapeno, tamarind chutney. Real good. Edit: the last time I messed with mixing random food with an Indian twist, I made potato pancakes, like, shredded potatos, onions, and green beans in a potato pancake. I'll find the flicks tomorrow of that... Shit was good Link to comment Share on other sites More sharing options...
Tomfoolery Posted April 17, 2012 Share Posted April 17, 2012 looks good Link to comment Share on other sites More sharing options...
morton Posted April 17, 2012 Share Posted April 17, 2012 But not that good. Link to comment Share on other sites More sharing options...
Will Ferreal Posted April 17, 2012 Share Posted April 17, 2012 i put brown gravy on a shitloada board walk fries, put 2 fresh slices of swiss cheese on it then put it in the oven for 10 min. season it to your liking. on point Link to comment Share on other sites More sharing options...
morton Posted April 20, 2012 Share Posted April 20, 2012 I am considering making a Maine style lobster roll but do not know where to start. Any suggestions? Link to comment Share on other sites More sharing options...
anything goes Posted April 20, 2012 Share Posted April 20, 2012 http://www.google.com Ton's of good info on most subjects Link to comment Share on other sites More sharing options...
anything goes Posted April 20, 2012 Share Posted April 20, 2012 Ingredients Four 1- to 1 1/4-pound lobsters 1/4 cup plus 2 tablespoons mayonnaise Salt and freshly ground pepper 1/4 cup finely diced celery 2 tablespoons fresh lemon juice Pinch of cayenne pepper 4 top-split hot dog buns 2 tablespoons unsalted butter, melted 1/2 cup shredded Boston lettuce Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately. Link to comment Share on other sites More sharing options...
!@#$% Posted April 24, 2012 Share Posted April 24, 2012 :nope: Link to comment Share on other sites More sharing options...
anything goes Posted April 24, 2012 Share Posted April 24, 2012 dude didn't know where to start, seems like a basic recipe to me. Aren't you a vegetarian? Link to comment Share on other sites More sharing options...
!@#$% Posted April 24, 2012 Share Posted April 24, 2012 directing people to google in here is fucking stupid. *because this is a place to discuss cooking, and if someone is not familiar with a certain foodstuff, we don't call it fucking stupid˘ unless we want to make ourselves look like an arrogant asshole. Link to comment Share on other sites More sharing options...
anything goes Posted April 24, 2012 Share Posted April 24, 2012 Not knowing where to start on making a lobster roll is fucking stupid...but I digress this is your thread and I'm not trying to derail it from the amazing food that get's posted. The recipe I posted is a good start, the best lobster rolls are simple, prepared using the freshest ingredients and mild seasoning that won't over power the fragile lobster taste. Link to comment Share on other sites More sharing options...
Shittles..TasteTheAsshole Posted April 26, 2012 Share Posted April 26, 2012 That pork parmesan looks fuckin rad & that Indian fried chicken looks like good beer food. Time to eat. Link to comment Share on other sites More sharing options...
Deine Mudder Posted August 28, 2012 Share Posted August 28, 2012 bump this thread.. A friend reminded me how good pasta squares are! Just had them. Cut into stripes, sautée with an onion and/or spring onion, add what you like, I threw some cubed tomato, nutritional yeast & some italian parsley. Yum! Link to comment Share on other sites More sharing options...
!@#$% Posted August 28, 2012 Share Posted August 28, 2012 oh yeah, this thread. just posted this in another place http://www.thekitchn.com/how-to-make-boba-and-bubble-tea-98067 Link to comment Share on other sites More sharing options...
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