I can cook, I can bake.... but I love to eat...
I am normally forced to cook because I can't eat everything I would bake, (the /carbs/,) but while I'm fairly good at both, they are very different beasts.SanDiegoRedneck said:I work in the industry and can kinda bake. They are two different beasts, bakers love to measure and like perfection because you HAVE to measure when baking.
People who cook in general are more off their rockers, dash of this pinch of that. Just enough to taste. Lol.
Even in the catering industry usually not always but normally a company does one or the other. Cook or bake
I'm the master of double posting and I try to refrain myself, but it happens... often... I normally do pretty good.Gh05t said:Double post.
Nope. Lots of us here eat fish and we also love going fishing.Nickguy5467 said:i wonder if cooking fish is like taboo or something on this site?
That looks so good! I would definitely eat that for lunch, but it’s 12 and I just had breakfastBasil said:Just joining this thread. Meant to a while ago. Love to cook and bake. And well, “summertime and the living is easy”.
Today is my day off so I’m running around doing stuff (tank water changes and meeting the equine vet/chiropractor for my horse) so I totally threw together this lunch: avocado, tomatoes from my garden, fresh mozzarella cheese, drizzled with some avocado oil (cause one can never get enough avocado!) and everything bagel seasoning. Turned out better than I thought it would!
Anddddd here’s the better picture :julifhy said:I’m almost done with school, so that means I’ll have a lot of more time to so many other things (like cooking and baking )
This is a Popeye’s Chicken Sandwhich Recipe (keep in mind this probably isn’t the exact same recipe and doesn’t taste exactly the same as the actual sandwich, but it is still really good ):
Oil (I used olive oil)
Any white bread will be fine
Let marinate until you‘re ready to fry it
Buttermilk (you can also you normal milk, but it tastes a lot better with buttermilk imo)
Next dip in:
1-2 cups flour
Put oil in pan and fry (I used medium heat and fried until it was a golden color)
Jalapeños (the sandwich itself is spicy, but if you like your food extra spicy, then you can add the jalapeños)
I do not have the exact measurements, but in this recipe it doesn’t really matter because you decide how much of the ingredients you want to add anyways
Here’s how mine turned out:
Unfortunately, I suck at taking food pictures lol. I was also really hungry, so I just snapped a quick picture and ate it hilarious
If I get a better picture, I’ll make sure to update.
I love basil too. Ever try the tube of basil in the produce section? So good. I just had a burger earlier this week with melted motz and just tube basil and it was amazing.Pariah said:Redneck chicken parmesan and sauteed zucchini.
Those cheap Walmart breaded chicken chicken patties covered in jarred pasta sauce and mozzarella.
Zucchini sauteed in olive oil with garlic, Italian seasoning mix, extra basil (I love basil!), salt and pepper and parmesan cheese.
Edit: I've created a monster. My son saw me putting extra basil on my food so he wanted to try some. Then wanted more. And more.
I have not, honestly. Always dried or plucked right off the plant. But a basil burger sounds amazing. In the near future...StarGirl said:I love basil too. Ever try the tube of basil in the produce section? So good. I just had a burger earlier this week with melted motz and just tube basil and it was amazing.
I love the italian herbs and chunky garlic ones of this brand. Haven't tried basil. They pack a big punch and were both used in my tomato sauce up there ^^. Super easy way to add great flavor.StarGirl said:
Kinda cruel, huh? Looks delicious!!! On the other hand, also due to the fact that I am a terribly poor cook, I managed to lose over 20 kg (>44 lbs) since New Year ...Betta'sAnonymous said:Last night's fare. Who's hungry?
Pork steaks? I love them but never grilled em Those look so good! We're having Ribeye's tonight drool.....lol I love me some steak!Betta'sAnonymous said:Last night's fare. Who's hungry?
Do love my ribeyes, too!! Yeah, i always put a rub on my pork steaks, usually famous daves rib rubStarGirl said:Pork steaks? I love them but never grilled em Those look so good! We're having Ribeye's tonight drool.....lol I love me some steak!
I just call it an excuse to play with fire, not art!Cold&warm said:Kinda cruel, huh? Looks delicious!!! On the other hand, also due to the fact that I am a terribly poor cook, I managed to lose over 20 kg (>44 lbs) since New Year ...
(BTW I get real hungry watching your culinary art...)
Hahaha, call it the way you prefer. For sure I would in no time regain the weight I lost if I had access to such delicious food...Betta'sAnonymous said:I just call it an excuse to play with fire, not art!
At work, people ask me all the time of i want some food when they come through my gate. My usual reply is "well, i didn't get fat because i turn down yummy food!" It is definitely a weakness.Cold&warm said:Hahaha, call it the way you prefer. For sure I would in no time regain the weight I lost if I had access to such delicious food...
I know a little hibachi. I also know how to spin the spatula and do tricks, like the guy at the hibachi restaurants lol.Lchi87 said:I can't be the only one! Thought it might be fun to start this thread; I'd love to swap recipes or have others share tips and tricks.
Made some really great roast chicken awhile back!
Here's the recipe!
Preheat oven to 375
Halve some heads of garlic
Slice potatoes, onions, carrots, celery (turnips work well here too)
Coat the bottom of your roasting pan in olive oil. Line it with your sliced potatoes. Sprinkle salt and pepper. Toss in the onions, carrots, celery and garlic heads. Make a bed of rosemary and thyme.
Dry your thighs THOROUGHLY. In a small bowl, mix a package of italian seasoning, 1 tsp pepper, and 1 tsp baking powder ( secret to crispy skin!). Combine well. Season chicken with mixture.
Lay chicken on your bed of veggies and aromatics. Halve a lemon, squeeze over veggies and put the halves in the roasting pan with the veggies. Season the veggies with any leftover chicken seasoning.
Place in oven on middle rack and roast uncovered for about an hour, then raise temperature to 400 and bake for another 15 minutes to an internal temp of at least 165F.
If its lacking color, broil on high for a few minutes but watch it like a hawk!
Let rest 5-10 minutes and enjoy! The potatoes and veggies will absorb any chicken fatty goodness and the garlic heads should be roasted enough to squeeze out and spread on some bread. Yum....
Nice! I usually have a pretty good eye for the putside of beef steak(all bets are off on pork,chicken).ElysiumPlants said:I’m a former line cook/personal chef/private chef. Just want to say based on the pictures posted that you guys can cook for me ANY day.
For anyone who hasn’t had the pleasure of working with an immersion circulator, I very highly recommend the Anova Precision Cooker. Best $150 you’ll ever spend, especially if (like me) you’re picky about the doneness of something like a nice, thick ribeye. I’m a medium-rare - not rare, not medium, and if it’s medium-well, it’s going in the trash. The immersion circulator nails it every time because it’s literally impossible to overcook anything because you’re programming it for the target internal temperature. The food can’t overcook because it never goes past that temp, so you can literally leave that steak in overnight and still have medium-rare ribeye for steak and eggs the next morning. Very cool piece of technology.
How is this even possible? Sorry Im a skeptic. Just curious.ElysiumPlants said:you can literally leave that steak in overnight and still have medium-rare ribeye for steak and eggs the next morning.