what was the last thing you cooked?

[Gunslinger08]

Does she change the oil and program the VCR too?

Haha. I mess with it too much. I know that I should just heat up the grill, drop on the meat, lower the hood and wait, but I can't keep myself from opening the grill can messing with it constantly. My wife can do that.

 

[Fritzo]

Baked:
Key Like Pie (Crust made with shredded coconut, ground ginger, graham cracker crumbs, butter, sugar; Filling had egg yolks, condensed milk, Key West Lime juice; Meringue topping made with egg whites, sugar, cream of tartar)--I think I overbeat the meringue 'cause it deflated during cool-down

Pic just before I placed in oven to lightly brown it:

What? You don't own a cooking torch for that? YOU HACK!

Anyway, if you overbeat meringue, it will get tough (to save face when it happens to me I say it's actually a marzipan topping ) I got a good tip that you can add cream of tartar to the mixture to fix it of you overbeat it.

 

[Harrod]

I made some marinara sauce a few weeks ago, I didn't put enough seasoning in it though, it was good with garlic bread, but needed much more salt that I was willing to put into it.

 

[Blackjack200]

What? You don't own a cooking torch for that? YOU HACK!

When I do Creme Brulee I just use a regular plumber's torch with a MAPP gas cylander. Gets the job done pretty quick.

 

[Blackjack200]

Haha. I mess with it too much. I know that I should just heat up the grill, drop on the meat, lower the hood and wait, but I can't keep myself from opening the grill can messing with it constantly. My wife can do that.

LOL.

...actually I'm the same way.

 

[BurnItDwn]

I made some Gumbo yesterday. It was the Zatarains box though, not "real" homemade since I'm much too lazy to make roux by hand.

 

[Platypus]

slow cooked pork shoulder rubbed with brown sugar, achiote, garlic, habanero, salt and pepper

turned out awesome

 

[rga]

Three egg omelette with cheese, roasted red peppers, and onions.

 

[Harrod]

When I do Creme Brulee I just use a regular plumber's torch with a MAPP gas cylander. Gets the job done pretty quick.

I've done this as well, I wonder if it is ok to do this though. I know that there is a difference between food grade co2 and welding grade co2.

 

[Fern]

Am making beef stroganoff right now. It's a slow cooker/crock pot.

I prefer chuck roast but sirloin was on sale. I'll see how that works out.


It's easy to make. Cut up the beef into cube size. I put it into a bag with flour, shake it. Brown the beef in a skillet.

Add beef along with:

1. Mushrooms

2. Instant onion soup

3. Mushroom soup (condensed)

4. Herbs, can use thyme, oregano, bay leaves and black pepper

5. Some water

Add some sour cream before serving over rice or pasta. I usually grate some cheese over it too.

Fern

 

[Fritzo]

I've done this as well, I wonder if it is ok to do this though. I know that there is a difference between food grade co2 and welding grade co2.

It's fine. There's no harmful fumes from propane or butane. Just don't use ones with kerosine as it will leave an oily film on your food (and I totally do not have any experience with that happening during a camping trip 10 years ago.).

 

[HopJokey]

76% pure crystal meth. I kinda burned it though and it became white when it was suppose to be blue.

 

[Matthiasa]

I made some Gumbo yesterday. It was the Zatarains box though, not "real" homemade since I'm much too lazy to make roux by hand.

To lazy to add flour to butter? Really...

 

[xSauronx]

To lazy to add flour to butter? Really...

yeah roux is the easy part there.

i made some bacon cheddar chive scones saturday. good breakfast noms.

 

[Scotteq]

I made some Gumbo yesterday. It was the Zatarains box though, not "real" homemade since I'm much too lazy to make roux by hand.

To lazy to add flour to butter? Really...

I would completely agree for a Béchamel. Simple Simple.

But a roux for Gumbo should be toasted over med/low heat, constantly stirring, until chocolate brown. That takes a while.

 

[xSauronx]

I would completely agree for a Béchamel. Simple Simple.

But a roux for Gumbo should be toasted over med/low heat, constantly stirring, until chocolate brown. That takes a while.

it takes about 1 beer. its a pretty great way to start drinking

 

[EagleKeeper]

Blueberry dessert in a crockpot.
Started it before going into work this AM
Blueberries came hand picked this weekend

 

[Matthiasa]

I would completely agree for a Béchamel. Simple Simple.

But a roux for Gumbo should be toasted over med/low heat, constantly stirring, until chocolate brown. That takes a while.

Or... use a pan that distributes heat properly.
I will admit it does require some planning ahead though, since it does take quite a while and if you overdue it well tough luck.

 

[Gillbot]

Stuffed Pepper Soup

 

[Ms. DICKINSON]

Stir fry string beans with ground pork

 

[AmdEmAll]

Pan fried some Mangrove Snapper I caught earlier in coconut oil and had some herb chicken rice with it.

 

[Capt Caveman]

Just grilled eggplant, aspargus, sweet peppers and tofu to go with brown rice.

 

[xanis]

Some Mexican-ish rice dish thing. Didn't have a recipe, just threw some stuff togther.

1lb ground turkey
2 10oz cans of Rice and bean mix
1 packet store brand taco seasoning
2 cloves of garlic
Season Salt and pepper

Cheap, easy, and I have a bunch of leftovers.

 

[TastesLikeChicken]

The wife was out of town for a few days and complained the food was terrible so I made her a parmesan & panko crusted rack of lamb and a lemon-asparagus risotto.

 

[vi edit]

I made a meatloaf tonight.
1 pound burger
1 pound spicy sausage
1 box of "herb" Stove Top Stuffing
1/2 cup milk
2 eggs

Ran all that through the food processor and made almost a paste out of of it. Threw it in the oven @ 350 for about 1 hour. Put a glaze of ketchup and mustard on there. Cooked it for another 15 minutes.

Threw it on flatbread with some bread and butter pickle slices. Yummy!