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How do you cook it?

Discussion in 'Off Topic' started by Nicky, Feb 16, 2013.

  1. Nicky

    Nicky The Moon & the Sky

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    Been very interested in cooking different meals, for myself, instead of going to a restaurant. I want to try something new, every weekend, if possible.

    I decided that todays meal would be:

    Filet mignon with Red Wine sauce
    Caesar Salad
    Asparagus

    Dessert:
    Ricotta Pineapple Pie

    I started with the Ricotta Pineapple Pie, due to the fact that it needed to cool, before the topping could be added.
    <a href="http://www.freeimagehosting.net/245dq"><img src="http://www.freeimagehosting.net/newuploads/245dq.jpg"></a>

    Before baking:
    <a href="http://www.freeimagehosting.net/sze62"><img src="http://www.freeimagehosting.net/newuploads/sze62.jpg"></a>

    After baking:
    <a href="http://www.freeimagehosting.net/vvwvh"><img src="http://www.freeimagehosting.net/newuploads/vvwvh.jpg"></a>

    With pineapple topping:
    <a href="http://www.freeimagehosting.net/px5e6"><img src="http://www.freeimagehosting.net/newuploads/px5e6.jpg"></a>
    <a href="http://www.freeimagehosting.net/4xqu4"><img src="http://www.freeimagehosting.net/newuploads/4xqu4.jpg"></a>

    Fairly easy recipe to follow. Ricotta cheese, egg, vanilla extract, heavy whipping cream, lemon zest, and sugar.
    Just have to wait an hour after the topping goes on, to eat it.


    Caesar Salad was fairly simple:
    <a href="http://www.freeimagehosting.net/h859j"><img src="http://www.freeimagehosting.net/newuploads/h859j.jpg"></a>

    This one called for some Worcestershire sauce, with olive oil, salt and pepper, garlic, Italian cheese, and I added green onions, which I regret.


    Filet Mignon:

    I got these cut, about an inch thick.
    Did not season them. Seared them, in a cast iron skillet, on each side for about 1.5-2 mins, on each side. Then put it in the oven for an additional 10-12 minutes.

    The sauce called for 1 cup of red wine, unsalted butter and green onions. Let that get to a slight syrupy consistency, and then I added the asparagus to soak in the sauce, for a bit of added flavor to them.

    Took the steak out and poured the red wine sauce on top. My steak ended up being medium-well. Added Amish Blue cheese to top of the steak. The recipe didn't call for it, but blue cheese and red wine seem to go together.

    <a href="http://www.freeimagehosting.net/ts2z2"><img src="http://www.freeimagehosting.net/newuploads/ts2z2.jpg"></a>

    <a href="http://www.freeimagehosting.net/216nl"><img src="http://www.freeimagehosting.net/newuploads/216nl.jpg"></a>


    This was my first time cooking filet mignon, and I ended up filling the house with smoke. I guess I had the heat up too high, but it all worked out. I thought the meal, overall was fantastic.
     
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  2. caf

    caf Banņed

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    Ya'll need more buttah!

    [​IMG]
     
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  3. PIP

    PIP Orange and Blue Staff Member

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    I thought this was a thread about meth
     
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  4. "Boobie" Gibson

    "Boobie" Gibson In the Rotation

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    Wow.. that actually looks solid. I'll take some whenever you're free.
     
  5. Aussie

    Aussie Sixth Man

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  6. MGMT

    MGMT Preview Team

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    Moving to Paris, to shoot some heroin and fuck wit
    Are you a pasta girl? If so, then we can have some serious conversations.
     
  7. NtG

    NtG El Campeón

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    .
     
    Last edited: Jun 5, 2013
  8. Nicky

    Nicky The Moon & the Sky

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    I've made Lasagna and Manicotti, before. I was thinking maybe I'd try a Baked Ziti, soon. Yes, I love pasta.

    I've mainly only cooked Italian food, but I'm open to learning others, as well.
     
  9. CornerThree

    CornerThree 13-7-9-14

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    Looks good but that's way too well done for my tastes.
     
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  10. Giambiwannabe7

    Giambiwannabe7 Sixth Man

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    Filet should never, ever ever be cooked that much. But, good job. Cooking, especially meat, is a passion of mine. Love to cook. I rarely cook any meat nowadays without smoking it. I have 3 smokers. The flavors you can pull out of meat with various woods is amazing. To me, learning what wood chips go with what meats is equivalent to learning what wines go with certain food.

    Now I'm hungry.
     
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  11. The Oi

    The Oi Or Also Schtick

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    How does your pee smell today? Huber wants to know.
     
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  12. Nicky

    Nicky The Moon & the Sky

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    Today's breakfast:

    Banana Sour Cream Pancakes
    <a href="http://www.freeimagehosting.net/rj6sa"><img src="http://www.freeimagehosting.net/newuploads/rj6sa.jpg"></a>

    The recipe called for the bananas only on top, but not in the batter. I went ahead and mashed them within the batter. I think the 1/2 cup of sour cream made a huge difference. Syrup isn't necessary.

    Served with bananas on top and powdered sugar.
    <a href="http://www.freeimagehosting.net/fouvp"><img src="http://www.freeimagehosting.net/newuploads/fouvp.jpg"></a>
     
    • Like Like x 4
  13. Giambiwannabe7

    Giambiwannabe7 Sixth Man

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    Wow that sounds and looks delicious. I do a good fench toast once in a while. I buy an uncut loaf of olive oil bread and slice it really thick. The batter is egg, milk, nutmeg, vanilla, cinnamon, and salt. I make a simple syrup and then cook some bananas and blueberries in it and then dump all of it over the french toast(cooked in an olive oil/butter mix).

    I may use this one the next time, though.
     
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  14. Randolphkeys

    Randolphkeys Admittedly Pompous Staff Member

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    I've seen better on the internet.














    Seriously good for you, Nicky. When my wife and I moved in together I started making a conscious effort to be a better cook. I've found the journey extremely rewarding. It's a creative outlet, a relaxing ritual once you find your comfort zone, and most importantly who doesn't want to eat well everyday?
     
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  15. The Oi

    The Oi Or Also Schtick

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    Can you please elaborate on which wood chips go with which meats, please?
     
  16. Shakalu M.D.

    Shakalu M.D. Its Happening!!!!

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    Paint chips go with everything.
     
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  17. Nicky

    Nicky The Moon & the Sky

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    My dad would grill with hickory wood chips. I'm not much of a griller, though.


    The Banana sour cream recipe:

    2 ripe bananas
    1 1/2 cup of flour
    3 tablespoons of sugar
    2 teaspoons of baking powder
    1 1/2 teaspoon of Kosher salt (I used half) : Sift together

    1/2 cup sour cream
    3/4 cup milk
    2 large eggs
    1 teaspoon vanilla extract
    1 teaspoon lemon zest
    1 teaspoon unsalted butter
    ** I add nutmeg to this recipe (about 1 teaspoon)**
    : Mix together and then add the bananas -- Combined all the ingredients, together and cook
     
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    Last edited: Feb 17, 2013
  18. Silky Smooth

    Silky Smooth All-Star

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    Can I come over and try some of your cooking?
     
  19. Giambiwannabe7

    Giambiwannabe7 Sixth Man

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    Ya, but I noticed that different seasonings don't always work with different wood. Like, I love Montreal Steak seasoning with a bit of season salt on a Rib Steak with a hickory/mesquite wood mix. But, if you change the wood to cherry or apple, you have to change the seasoning too(a good coarse sea salt, fresh cracked black pepper, onion powder, garlic powder, and a little sage.

    But, generally, I've found that apple is excellent on pork. One of my all time classics is smoked western ribs(or country style ribs). I marinate them for at least 3 days with minced garlic, olive oil, season salt, black pepper, onion powder, and some freshly squeezed lemon juice. Indirect smoke(like a half barrel smoker with the side hot box), use real hardwood lump coal, and smoke em for about 10-12 hours. Best fucking ribs ever. First time I made them for a group of people, my dude was throwing a bash. We got started a bit late with the smoker, so it was around 8pm and all these drunk fucks are drooling all over my smoker telling me how good the shit smells. I go behind the garage to piss and when I get back these tards are eating my ribs before they were even done. And if you put any kind of sauce on these things consider yourself an official dumbass. Best. Ribs. Ever.

    A lot of people like to smoke fish using cedar, but I've always used mesquite or cherry. My favorite smoked fish is steelhead/salmon. I won't even eat steelhead any other way, honestly. You make a mix of water, sugar, salt, and pink curing salt(I can't give away the ratios, as my Dad would roll over in his grave...ancient family recipe). You cut the fish in half(don't even have to bone it) and throw it in the brine for about 3 days. Take it out of the brine and let it dry out overnight. Once it is dry, rub olive oil on it, and indirect heat smoke it for about 15 hours. Get yourself some good crackers, a good port wine cheese roll, and your favorite bottle of red wine and you'll never look at fish the same. Shit is like crack, you just can't stop eating it. Even people who are a bit skittish with the whole fish thing like it.

    Chicken...take a roasting chicken and rub it with olive oil and season with a good tuscan dry rub(I like to add a little bit of season salt to the one I use). If you don't want to use a whole chicken(girls usually like the breast meat, which is why I usually use it), use legs, as they don't dry out as easily. Season entire bird/leg, in and out, and underneath the skin. If you're going to use a roaster, shove a full can of your favorite beer up its ass(the infamous drunken chicken) to help keep the breast meat moist. I like to do these in my stand up/cylinder smoker. There is a pan on the bottom for the coal and wood(mesquite), and then a place above that to put a liquid in(I have a mixture of water, beer, worchestershire, and Minor's chicken base in this one) that also helps keep the meat moist and the heat from getting too out of hand. The heat can get a bit out of control in these types of smokers, so you have to be careful. It also makes the cooking time vary anywhere from just an hour to two for legs/wings up to 5 -7 hours for an entire bird. Once you get it down pat, the skin ends up tasting like fucking candy. Delicious.

    Always remember to soak your wood chips for a while in water. When I'm feeling feisty, I'll put the wood chips in a broiling pan and pour bacon grease over them and bake them in the oven at 175 for about an hour or so before I use them in the smoker. If you have nosey neighbors, each and every single one of them bastards will be strolling over wondering what in God's name that glorious smell is coming from your "grill." To this day, none of them knows how I get that smell:chuckles:

    I've been smoking meat since I was a kid. I was part owner, with my family, of a butcher shop that had an enormous smokehouse. We made all our own jerky(beef, venison, squirrel, you name it), smokies of all kinds, 25 different smoked sausages, fish, bacon, etc. It's taken me years to learn my tricks(some I inherited) and I still learn new stuff all the time just by trying different things. I pretty much can't tell anyone when I'm smoking something because, without fail, I end up with at least 10 people just happening to be in the neighborhood:rolleyes:

    I've pretty much tried to smoke anything and everything, and have been surprised at some of the food that is amazing when it's smoked. Another key to good smoking is not overdoing the smoke. There's a balance, and too much can give food a real bitter taste. I always use some kind oil(usually olive oil) on the food as well. It really helps the smoke "cling" to the meat.
     
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  20. Giambiwannabe7

    Giambiwannabe7 Sixth Man

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    Especially lead flavored. Such a sweet little poison it is.
     

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