PhotographyREVIEW.com Off-Topic Forum

Anything that's not related to photography, except religion and politics*. Discuss Britney Spears, your Kiss records, swing dancing, salsa recipes. The Off-Topic forum is moderated by walterick and adina.
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  1. #76
    Newest Nikon Samurai zrfraser's Avatar
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    Re: Any Culinary Artists?

    I wouldn't say I'm a nazi, but I do try to be careful with my raw meats. I have two seperate cutting boards one for meats, and one for everything else. I don't use a wood board for my meats because the bacteria can get into the porus wood and that isn't good.

    Onions, peppers, and garlic...building blocks for any good meal.

    Z
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  2. #77
    Jedi Master masdog's Avatar
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    Re: Any Culinary Artists?

    Quote Originally Posted by Spec A!
    Potatoes!
    I love potatoes. Unfortunately, I don't eat them fast enough and they end up going bad on me. Does anyone have any good storage tips?

    Quote Originally Posted by Spec A!
    Mashed Potatoes:
    Skinned and boiled till done- the smaller the chunks the quicker it cooks and easier it is to mash. Drain and add in stick of butter, a little bit of whole milk, and white pepper powder (great flavor and invisible in those white potatoes!). Be careful when adding in the milk as it doesn't take much to make them soupy! Mash and Blend to your liking of consitency. I always taste and add more butter/pepper till I get what I like. You can always subsitute in sour cream (fat free of course) for milk and the butter spray for butter. I don't like using fat free milk or 2% as it is no where creamy enough.
    My favorite mashed potato recipe is Dirty Garlic Cheese Mashed Potatoes. Instead of spending time peeling all the potatoes, just give it a good scrub to get all the dirt off. Chop them into smaller chunks, boil until they mash easily with a fork. Drain them (pasta pots with the draining inserts are good for this). Add in a stick of butter and sour cream or cream cheese (for a richer flavor). Season with garlic powder, and blend together using an electric hand mixture. As you blend, add shredded cheese.

    Quote Originally Posted by Spec A!
    Baked potatoes- try them wrapped in foil, with a little water and a sprinkle of garlic pepper. Cook like you usually do.
    That would destroy my microwave.
    Sean Massey
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  3. #78
    Panarus biarmicus Moderator (Sports) SmartWombat's Avatar
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    Re: Any Culinary Artists?

    Quote Originally Posted by walterick
    Following my own advise. Here's tonight's dinner. Spaghetti with extra virgin olive oil, parm and romano cheeses and basil. Mmm! Easy and yummy!
    Only thing missing from that is GARLIC, it's my favourite.
    PAul

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  4. #79
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    Re: Any Culinary Artists?

    Quote Originally Posted by masdog
    I love potatoes. Unfortunately, I don't eat them fast enough and they end up going bad on me. Does anyone have any good storage tips?
    I keep mine in the pantry- cool, dark, and dry. Moisture is what causes the rot and tuber growth.


    My favorite mashed potato recipe is Dirty Garlic Cheese Mashed Potatoes. Instead of spending time peeling all the potatoes, just give it a good scrub to get all the dirt off. Chop them into smaller chunks, boil until they mash easily with a fork. Drain them (pasta pots with the draining inserts are good for this). Add in a stick of butter and sour cream or cream cheese (for a richer flavor). Season with garlic powder, and blend together using an electric hand mixture. As you blend, add shredded cheese.
    Sounds awesome! That's basically my Parsley Potato recipie, albiet the cheese, and I mash by hand instead of mixer. Try boiling 4-5 garlic cloves with the potatoes instead of using garlic powder- mashes right along with the potatoes and gives a fresher flavor.



    That would destroy my microwave.
    That's why they call them baked potatoes ;)
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  5. #80
    has-been... another view's Avatar
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    Re: Any Culinary Artists?

    Quote Originally Posted by walterick
    So let me get this straight... you're supposed to cook meat before you eat it?

    Does that go for eggs too? ;)

    The one thing I don't know how serious to take is how important it is to keep your "raw meats" away from everything else. I mean, are you guys nazis about it? I try to be careful, but sometimes I just don't worry if the chicken cutting board sits out for awhile or whatever.
    Some meats you can eat raw but you have to be very careful where it comes from. Usually fish and beef (tartar which I've never had, Carpaccio which I have had but it was seared on the edges like cooking a steak for 30 seconds). Pork and poultry? No way. Avoid the chicken sushi.

    Eggs can be OK raw but it can be Russian Roulette. When in doubt, don't do it. A real Caesar salad uses a raw egg but it can be "coddled" too which is kind of like searing the beef as above (boiled in the shell for about 30 sec).

    I'm pretty much of a fanatic when it comes to keeping stuff clean and separate. Cross-contamination is a bad thing. Getting sick from food isn't fun, been there. Treat raw meats (especially poultry) almost as a hazardous substance. Wash the cutting board and all utensils you've used with it very thoroughly, including your hands. As far as meat staying out of the fridge for awhile, I don't worry about it too much. It's actually better to let it sit on the counter for a little while to let it warm up slightly before cooking. I wouldn't try to thaw something by leaving it on the counter though.

    The "danger zone" of bacteria and all that fun stuff is 40 degrees to 140 degrees. Within that range, it can grow quickly. Once it's below that (fridge, freezer) or above that (cooked and kept warm), you're OK. I use an instant read thermometer which looks like an oversized pin with a dial on the end of it, about 6" or so long.

  6. #81
    ...just believe natatbeach's Avatar
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    Re: Any Culinary Artists?

    "I was not trying to be shocking, or to be a pioneer.
    I wasn't trying to change society, or to be ahead of my time.
    I didn't think of myself as liberated, and I don't believe that I did anything important.
    I was just myself. I didn't know any other way to be, or any other way to live."
    .
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  7. #82
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Thanks Nat!

    I haven't forgotten about this thread y'all. I just haven't taken the time to buy the ingedients I don't have yet. I tried to do one of Adina'a the other night but I didn't have the right stuff
    Walter Rick Long
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  8. #83
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    I made Adina's black bean chicken last night!

    I was good, we both ate it right up. But I overcooked it Still have a lot to learn.

    Thanks Adina!
    Attached Thumbnails Attached Thumbnails Any Culinary Artists?-black-bean.jpg  
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  9. #84
    Newest Nikon Samurai zrfraser's Avatar
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    Re: Any Culinary Artists?

    Looks tasty there rick. Might have to try that one myself.

    Z
    Hell, there are no rules here-- we're trying to accomplish something.
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    Opportunity is missed by most people because it is dressed in overalls and looks like work.
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  10. #85
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    The problem I'm having is getting used to our gas range. It cooks the $#@! out of everything

    Post a review if you try it I think I will add more black bean sauce next time.
    Walter Rick Long
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  11. #86
    Princess of the OT adina's Avatar
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    Re: Any Culinary Artists?

    What kinds of pans are you using?
    I sleep, but I don't rest.

  12. #87
    Jedi Master masdog's Avatar
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    Re: Any Culinary Artists?

    Quote Originally Posted by walterick
    The problem I'm having is getting used to our gas range. It cooks the $#@! out of everything

    Post a review if you try it I think I will add more black bean sauce next time.
    You might want to adjust the gas flow to the range. If you're using too much gas, it would explain why you're overcooking everything.
    Sean Massey
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  13. #88
    Jedi Master masdog's Avatar
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    Re: Any Culinary Artists?

    Quote Originally Posted by walterick
    I made Adina's black bean chicken last night!

    I was good, we both ate it right up. But I overcooked it Still have a lot to learn.

    Thanks Adina!
    That looks great. I'm getting hungry just looking at it.

    It kinda reminds me of the Orange Chicken you get at a Panda Express, but I can tell this tastes much better.
    Sean Massey
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  14. #89
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    That sounds like a good idea. But I like being able to boil water very fast on high heat!
    Walter Rick Long
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  15. #90
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Metal ones with teflon?
    Walter Rick Long
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  16. #91
    Princess of the OT adina's Avatar
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    Re: Any Culinary Artists?

    Those one heat quickly and evenly, so you need less heat than you would if you were using something like cast iron.
    I sleep, but I don't rest.

  17. #92
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Ah, the education of Rick continues
    Walter Rick Long
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  18. #93
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Oh, I almost forgot! I didn't have any corn oil so I used olive oil. You think there's much of a difference?
    Walter Rick Long
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  19. #94
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Sweet and Sour Pork Chops

    Hey Adina. Do you think I could make this with chicken instead of pork chops?
    Walter Rick Long
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  20. #95
    Princess of the OT adina's Avatar
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    Re: Sweet and Sour Pork Chops

    Quote Originally Posted by walterick
    Hey Adina. Do you think I could make this with chicken instead of pork chops?
    You could try it, let me know how it turns out. I used boneless pork loin instead of chops, as the girls freak out with the whole bone thing.

    Also, corn oil, olive oil, not a big difference.
    I sleep, but I don't rest.

  21. #96
    Newest Nikon Samurai zrfraser's Avatar
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    Re: Any Culinary Artists?

    try going from gas to electric. Electric doesn't heat nearly as evenly as gas, and I burn everything if I'm not careful with electric.

    Z
    Hell, there are no rules here-- we're trying to accomplish something.
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    Opportunity is missed by most people because it is dressed in overalls and looks like work.
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  22. #97
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Anybody got any marinades?

    You might not believe this, but I had never marinaded a piece of meat before last Sunday. Now I know how people get their chicken tasting so yum I used a bottle of Tequila Lime, don't remember the brand, and grilled using our indoor electric grill. Kinda salty, but good. Made for a nice summer meal.

    It occured to me that it must be cheaper to make your own marinades. The bottle I bought was $4, which seems pretty expensive to me. So I went to epicurius and started looking around I found Mojito Marinade which had a high user rating and sounds pretty easy. The chicken recipe using the marinade is here.

    Anybody got one?
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  23. #98
    Moderator of Critiques/Hearder of Cats mtbbrian's Avatar
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    Question Re: Any Culinary Artists?

    Quote Originally Posted by walterick
    I made Adina's black bean chicken last night!

    I was good, we both ate it right up. But I overcooked it Still have a lot to learn.

    Thanks Adina!
    That sounds good, but your pic doesn't look that appetizing Rick!

    Can one of you post the recipe?
    Brian
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  24. #99
    Viewfinder and Off-Topic Co-Mod walterick's Avatar
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    Re: Any Culinary Artists?

    Uh, okay. I'll make sure to take more appetizing pics in the future

    http://forums.photographyreview.com/...32033#poststop
    Walter Rick Long
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  25. #100
    Newest Nikon Samurai zrfraser's Avatar
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    Re: Any Culinary Artists?

    Marinade I use a lot of the time is

    Worchestshire
    Fresh ground pepper
    Salt
    Garlic
    Bourbon
    Lemon Juice

    combine these in a tupperware container or ziploc bag, and let the meat set in it for at least an hour in the frig. Its good on just about anything. Plus the bourbon adds a little smokiness to things.

    enjoy
    Z
    Hell, there are no rules here-- we're trying to accomplish something.
    Thomas A. Edison

    Opportunity is missed by most people because it is dressed in overalls and looks like work.
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