Favorite dishes

[jxspyder]

So nasty-ass is apparently culinary trained. Myself, I'm an army cook who excelled, but didn't want to end up an officer wife's bitch so got out of it. We've got plenty of people who are also trained in some way, or simply enjoy cooking and are home-trained.

So what are everyone's favorite dishes? To cook, and/or to eat.

My signature dish when the neighbors or friends come over to visit is a home-made macaroni and cheese. It's pretty awesome, and I get rave reviews everytime I make it, because it kicks everyone else's mac in the ass.

My favorite home-made meal though, is a good steak off the grill. Some corn on the cob, a nice salad, some broccoli, or edamame, and some home-made rolls. Home cooking perfection.


So what does everyone else enjoy cooking?

[airbornedaddie]

Your grill out menu is perfect, I'd DX the Broccoli and grill fresh asparagus...

Being a southern guy from the gulf coast I tend to favor fried foods, especially seafood...I'd go with this as my last meal...

Fried Grouper Cheek
whipped garlic potatoes and brown gravy
crunchy crusted stuffed crab
fried Okra
Mom's green bean casserole
Aunt B's brand yeast rolls
Sweet Tea
Mud Pie for desert...

done and done!



l

[airbornedaddie]

FYI: 92G's are the best cooks in all the services! By far the best balance of skill and ability to follow tried and true recipes!
My favorite dining facility meal?

Meatloaf and mashed potatoes
collards
corn bread...


plus the short order double cheese burgers made your way...fresh

and the breakfast!!!!

Omelet bar...nuff' said...

[jxspyder]

FYI: 92G's are the best cooks in all the services! By far the best balance of skill and ability to follow tried and true recipes!
My favorite dining facility meal?

Meatloaf and mashed potatoes
collards
corn bread...


plus the short order double cheese burgers made your way...fresh

and the breakfast!!!!

Omelet bar...nuff' said...

I don't know if it's still this way.....especially as I heard that they were phasing out the 92G MOS, but when I went through AIT, we were cross trained with Marines. The second highest score in my class was a marine. He lost to an Army cook though. Yours truly, to be precise.



As for the grill meal, I would never dx broccoli for asparagus. Anything that makes your piss smell that rancid can't be good for you. Personally can't stand the stuff. I will go for fresh steamed green beans though.

[xnastydaddyx]

I love food in general so I go from making home made pasta to sushi at home. I have to say my all time favorite is mexican though. My grandma from mexico taught me how to cook so anything mexican is where its at. Recently however I've been grilling bok choy and my wife loves it!

[Rickety Rob]

Dude, I'm all about the chicken. I bake 12 pounds of chicken a week.

[Bull3tBait]

I have a few favorites to make:

My traditional Sunday Breakfast consists of my Grandmas home fries (best I've ever tasted in my life), eggs over easy and bacon

My Spaghetti is super meaty and flavorful. And if you've never had fried leftover spaghetti you have been missing out. Just a bit of butter in a skillet and add leftover spaghetti with sauce and heat it thru. It changes the flavor some

My best dessert is making my grandmas deep dish apple pie. The crust is so flaky. Served warm with vanilla ice cream, it's awesome.


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[xnastydaddyx]

Dude, I'm all about the chicken. I bake 12 pounds of chicken a week.

Ive got an amazing trick for you to try next time you want some tasty, juicy fried chicken! Try this. Butterfly a chicken breast (look on the internet if you dont know how, very easy) then cut it in half. That should make 4 pieces around slider size. Soak those in pickle juice for 24 hrs. Sounds odd I know but just do it. The next day mix up some flour with salt, pepper, garlic and chicken bouillon seasoning. The easy part about this chicken is no other dredging is needed. Take it directly from the pickle juice, dredge it in the flour and let it sit around two mins before you try to fry it. If you dont horribly over cook the chicken I promise it will be bursting with flavor and juicy too!

[Rickety Rob]

Ive got an amazing trick for you to try next time you want some tasty, juicy fried chicken! Try this. Butterfly a chicken breast (look on the internet if you dont know how, very easy) then cut it in half. That should make 4 pieces around slider size. Soak those in pickle juice for 24 hrs. Sounds odd I know but just do it. The next day mix up some flour with salt, pepper, garlic and chicken bouillon seasoning. The easy part about this chicken is no other dredging is needed. Take it directly from the pickle juice, dredge it in the flour and let it sit around two mins before you try to fry it. If you dont horribly over cook the chicken I promise it will be bursting with flavor and juicy too!

Copied and pasted to an email I sent myself. Now I have to get a deep fryer. Thanks bro. Oh and I love pickle juice so I'll def soak them bad boys :nod:

[xnastydaddyx]

Copied and pasted to an email I sent myself. Now I have to get a deep fryer. Thanks bro. Oh and I love pickle juice so I'll def soak them bad boys :nod:

You wont regret it. Pure amazingness.

[Rickety Rob]

You wont regret it. Pure amazingness.

OH I'm def looking forward to it. Now I have pickles (no homo) on my mind

[xnastydaddyx]

OH I'm def looking forward to it. Now I have pickles (no homo) on my mind

Seriously? Gay jokes aren't funny. Cum on guys.

[Rickety Rob]

Seriously? Gay jokes aren't funny. Cum on guys.

Nice use of the word cum...lol

[BilgeRatBilly]

I'm with spyder i'm all about the grill. I love grilling up my own burgers (none of that pre packaged pre-made patty crap), pork steaks, I can even get some damn good ribs of the grill since I don't have a smoker. I'm with Kevin on this one to I love asparagus. Grill it with a little olive oil and Trager vegetable seasoning and you've got perfection. Damn this thread is making me hungry.

I'm def going to have to try the chicken and pickle juice thing as well as Chele's fried spaghetti too.

Good thread and keep em coming, I love hearing about everyones fav dishes.

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[SSG_Guillermo]

Cum on guys.

Now we know his favorite pass time when he's not playing MW3...LMAO...

I was having a great time with your Mom, so she gave me her cellphone to show you proof and I sent it from your Mom's Tapatalk!

[Rickety Rob]

Now we know his favorite pass time when he's not playing MW3...LMAO...

I was having a great time with your Mom, so she gave me her cellphone to show you proof and I sent it from your Mom's Tapatalk!

Rub and tug anyone? ahahahaha! NO HOMO!

[iamthesgt]

So nasty-ass is apparently culinary trained. Myself, I'm an army cook who excelled, but didn't want to end up an officer wife's bitch so got out of it. We've got plenty of people who are also trained in some way, or simply enjoy cooking and are home-trained.

So what are everyone's favorite dishes? To cook, and/or to eat.

My signature dish when the neighbors or friends come over to visit is a home-made macaroni and cheese. It's pretty awesome, and I get rave reviews everytime I make it, because it kicks everyone else's mac in the ass.

My favorite home-made meal though, is a good steak off the grill. Some corn on the cob, a nice salad, some broccoli, or edamame, and some home-made rolls. Home cooking perfection.


So what does everyone else enjoy cooking?

I like to eat an make Macaroni & Cheese (not easy out-of-the box stuff, but from scratch). Still pretty easy to make, but tastes awesome.

[River_Rat_459]

My very special occasion meal for the family is a deep-fried turkey. I may be make 2 or 3 of those per year, since the peanut oil is pretty pricey.

The weekly treat are chicken stuffed shells. First, boil one box of stuffing shells. While those are boiling, cut up two or three chicken breasts. Cook the chicken up in a frying pan so that no pink remains. Make one box of stove-top style stuffing, preferably cornbread flavor, according to the box directions. Mix the chicken, stuffing, and 1/2 cup of mayo in a bowl. Once the shells are done, stuff them with the chicken/stuffing mix and place them in a 9x13 pan. Mix one can of cream of mushroom soup and about 1 cup of chicken broth. Pour that mixture over the shells in the pan. Cover the pan with foil and place in a 350 degree oven for about 30-45 minutes. Goes good with a nice salad and either mixed vegetables or corn on the cob.

A favorite easy snack is a ramen omelet. Take one package of ramen noodles, cook them per package directions, but set the seasoning packet aside. When the noodles are done, rinse them in cold water and let them drain. Beat one egg and mix in the seasoning packet. In a bowl, combine the egg mixture and the noodles. Put a little bit of oil in a frying pan, and set the temperature to medium-low. Put the noodle/egg mixture in the pan and spread out in the pan. After a minute or so, flip the noodles over in one motion (like a pancake) and cook on the other side for a bout a minute. Slide it onto a plate and enjoy.

[Rickety Rob]

I like to eat an make Macaroni & Cheese (not easy out-of-the box stuff, but from scratch). Still pretty easy to make, but tastes awesome.

Out of the box stuff is the best...what you talking about willis?

[RighteousKil187]

My gf makes the best lemon chicken ever we eat it atleast once a week. Some nights they get sick of it and she'll just make me some. I could careless about sides I love it all


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[Twizted875]

Dam this thread is making me hungry especially the talk of homemade Mac and cheese.... My gf makes a mean batch herself.

[Rickety Rob]

Dam this thread is making me hungry especially the talk of homemade Mac and cheese.... My gf makes a mean batch herself.

Boston Markets Mac and Cheese is BOMB!

[Twizted875]

Huh never tried it... wonder if it is similar to KFC's which is aight.:laugh:

[jxspyder]

Copied and pasted to an email I sent myself. Now I have to get a deep fryer. Thanks bro. Oh and I love pickle juice so I'll def soak them bad boys :nod:

If it's slider size, you shouldn't need one. Good saute pan does wonders.


Out of the box stuff is the best...what you talking about willis?

You're clearly missing out.

River, I've been meaning to deep fry a turkey for probably the last 3 years now, and it never works out for me to do so. Hear nothing but good things though, I'm going to have to try it one of these holidays.

[Twizted875]

If it's slider size, you shouldn't need one. Good saute pan does wonders.



You're clearly missing out.

River, I've been meaning to deep fry a turkey for probably the last 3 years now, and it never works out for me to do so. Hear nothing but good things though, I'm going to have to try it one of these holidays.

We need a separate thread for some recipes to be posted. (No Homo) I'd actually like to broaden my horizon.

[Rickety Rob]

We need a separate thread for some recipes to be posted. (No Homo) I'd actually like to broaden my horizon.

This No Homo is getting way out of hand....but its necessary

[Twizted875]

This No Homo is getting way out of hand....but its necessary

I felt in this instance it actually was warranted!:amen:

P.S. This was my 900th post....

[Rickety Rob]

I felt in this instance it actually was warranted!:amen:

P.S. This was my 900th post....

Still a l:bolt: g way from me!

[BilgeRatBilly]

If it's slider size, you shouldn't need one. Good saute pan does wonders.



You're clearly missing out.

River, I've been meaning to deep fry a turkey for probably the last 3 years now, and it never works out for me to do so. Hear nothing but good things though, I'm going to have to try it one of these holidays.

River do you brine your turkey before you fry it? I've heard that makes all the diff. I've brined before roasting but not deep frying.

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[BilgeRatBilly]

Boston Markets Mac and Cheese is BOMB!

You're such a bachelor! :D

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[Rickety Rob]

You're such a bachelor! :D

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How did you guess! :lol:

[River_Rat_459]

River, I've been meaning to deep fry a turkey for probably the last 3 years now, and it never works out for me to do so. Hear nothing but good things though, I'm going to have to try it one of these holidays.

It's awesome. I haven't had a bad one yet. The fryers are usually inexpensive. My wife got me one from Christmas about six years ago from a local Wal-Mart and it hasn't failed me yet.

The plus side is that your fryer can also double for making huge seafood boils, which I've also done.


River do you brine your turkey before you fry it? I've heard that makes all the diff. I've brined before roasting but not deep frying.

I haven't yet, but I've heard good things about doing so. The fanciest thing I've done so far is to inject the turkey with a lemon/herb/garlic marinade.

[DOCCUPCAKE]

I make homemade breaded tenderloin with homemade frnchfrys and a sugar cream pie. I'm from Indiana and never found those dishes anywhere if I could have it everyday I would!!


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[MARDIGRA21]

Any food that utilizes a grill or smoker.

[RogueScot]

My favorite/best dish is Steak Au Poivre. A black pepper encrusted strip steak with a brandied cream sauce. Amazingly good.

[xnastydaddyx]

I like to eat an make Macaroni & Cheese (not easy out-of-the box stuff, but from scratch). Still pretty easy to make, but tastes awesome.

I like to use left over macaroni and cheese by putting it into a small square tupperware container for a few hours until it sets that way. Then I'll take it out and cut it into slices. I'll dredge it in flour, then egg wash, then a mixture of panko bread crumbs and parmesan cheese then fry it!!

[xnastydaddyx]

I absolutely love deep fried turkeys and meat with cream sauces (no homo, like how I brought that back?) I love steak diane!

[jxspyder]

I like to use left over macaroni and cheese by putting it into a small square tupperware container for a few hours until it sets that way. Then I'll take it out and cut it into slices. I'll dredge it in flour, then egg wash, then a mixture of panko bread crumbs and parmesan cheese then fry it!!

Deep fried mac and cheese, always a classic.

[xnastydaddyx]

River do you brine your turkey before you fry it? I've heard that makes all the diff. I've brined before roasting but not deep frying.

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Brining is a great way to add flavor and juiciness but I've heard if you do it with a frying turkey or chicken when the juices do seep out it can cause the oil to get a little crazy. So if you do it just be careful!

[MARDIGRA21]

Or any type of pasta with some moscato

[SmashingOrbs]

Give me a nice Hot, Juicy...OK, back to the food. :D

A nice BIG Juicy Cheese Burger, with my home made Baked Beans, some of my wife's excellent potato salad and corn on the cob cooked and smoked on the BBQ grill in the husk...NOW WE'RE TALKING!

[iamthesgt]

Awww...now I'm hungry...

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[Pakman3000]

For me, its the standard Belizean dish of rice & beans, potato salad, stewed chicken, and fried plantains.

http://www.95deg.com/wp-content/gallery/7belize/04%20%20Classic%20Belize%20dish-%20rice%20beans%20and%20roasted%20chicken.JPG

[SSG BRETADO]

Im sooooo hungry, I noticed that here in Fort Drum NY.... there is not real Mexican food! :mad: I just dream of some Carne Asada with fried pinto beans and queso fresco on top. Also some fresh green salsa with avacado =) and some tortillas..... so good.

[Pakman3000]

Im sooooo hungry, I noticed that here in Fort Drum NY.... there is not real Mexican food! :mad: I just dream of some Carne Asada with fried pinto beans and queso fresco on top. Also some fresh green salsa with avacado =) and some tortillas..... so good.

Dude, in NY, you should be able to get anything at anytime of day!

[xnastydaddyx]

Sgt Bretado that makes me want to come open a mexican restaurant up at Ft Drum! And Pakman that looked amazing. I'm about to do some home made fish and chips! Believe I'll be posting about it later!

[xnastydaddyx]

Ok so I just beasted some delicious home made fish and chips. I made a batter with flour, water, chicken bouillon, paprika, dry mustard and dill weed. Oh my. It was amazing. You definitely need to try that combo for your fish and chips batter. Now I'm making a red velvet cheesecake to take to a friends house tonight! Be jealous my friends.

[BilgeRatBilly]

Ok so I just beasted some delicious home made fish and chips. I made a batter with flour, water, chicken bouillon, paprika, dry mustard and dill weed. Oh my. It was amazing. You definitely need to try that combo for your fish and chips batter. Now I'm making a red velvet cheesecake to take to a friends house tonight! Be jealous my friends.

Ummm, I'm jealous. I once flew to England just to have fish and chips then flew back home. I freaking love fish and chips.

[SSG BRETADO]

Dude, in NY, you should be able to get anything at anytime of day!

Aint no mexican food like in LA

[MARDIGRA21]

Aint no mexican food like in LA

Or San Diego, I don't enjoy Tex Mex here in San Antonio.

[River_Rat_459]

For me, its the standard Belizean dish of rice & beans, potato salad, stewed chicken, and fried plantains.

http://www.95deg.com/wp-content/gallery/7belize/04%20%20Classic%20Belize%20dish-%20rice%20beans%20and%20roasted%20chicken.JPG

That looks wicked good! :aeek:

[xnastydaddyx]

Or San Diego, I don't enjoy Tex Mex here in San Antonio.

Tex mex makes me sad

[jxspyder]

So the wife and I made some shrimp and crab fettucini, with some home-made garlic/parmesan alfredo sauce. Never buying store sauce ever again.

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[Pakman3000]

Aint no mexican food like in LA

Menudo, pasole, tamarindo juice, lengua tacos and even TJ are always an option for me lol. :D

[SmashingOrbs]

Ok so I just beasted some delicious home made fish and chips. I made a batter with flour, water, chicken bouillon, paprika, dry mustard and dill weed. Oh my. It was amazing. You definitely need to try that combo for your fish and chips batter. Now I'm making a red velvet cheesecake to take to a friends house tonight! Be jealous my friends.

Sounds good! Printing the recipe now...

[SmashingOrbs]

Menudo, pasole, tamarindo juice, lengua tacos and even TJ are always an option for me lol. :D

Menudo is REALLY good Pak...Haven't had it in a long time though.

[xnastydaddyx]

I love menudo and can make it and pazole quite well!

[RogueScot]

So the wife and I made some shrimp and crab fettucini, with some home-made garlic/parmesan alfredo sauce. Never buying store sauce ever again.

No doubt. Fresh sauce is the way to go. I make a blackened shrimp fettucini alfredo. The cajun blackening spice adds a great spiciness to the alfredo.

[xnastydaddyx]

This has to be the best thread ever

[TooLoLo]

I felt in this instance it actually was warranted!:amen:

P.S. This was my 900th post....

This is me reading your
900th post...

[ASignorelli]

Panda Express: Asparagus Steak - String Bean Chicken Breast - Chow Mein - Fortune Cookie - Raspberry Ice Tea. BOO YAH!

[jxspyder]

This has to be the best thread ever

Absolutely.

[xnastydaddyx]

Just thought you'd all like to know I made chicken nachos tonight. It was everything you've ever dreamed of

[River_Rat_459]

Just thought you'd all like to know I made chicken nachos tonight. It was everything you've ever dreamed of

Recipe, please?

[xnastydaddyx]

Recipe, please?

Nothing much to it man!

Grilled chicken with salt, pepper, accent (amazing) and paprika
Cheese sauce - Quesadilla queso with milk, a little salt and pepper

[River_Rat_459]

Nothing much to it man!

Grilled chicken with salt, pepper, accent (amazing) and paprika
Cheese sauce - Quesadilla queso with milk, a little salt and pepper

So simple I could do it, eh? LOL.

Thanks!

[jxspyder]

Just thought you'd all like to know I made chicken nachos tonight. It was everything you've ever dreamed of

Was a meatloaf night here. I'm debating the chicken nachos, or carne tacos on wednesday.

[bulletmagnet]

I loves me some korean food...bibimbap and bulgogi is the bomb!

[River_Rat_459]

I loves me some korean food...bibimbap and bulgogi is the bomb!

+1 this. Don't forget kagogi either. Been there done that....along with multiple soju experiences. :very_drunk:

[RogueScot]

+1 this. Don't forget kagogi either. Been there done that....along with multiple soju experiences. :very_drunk:

Soju, ugh. Loved the bulgogi though. Cat tastes good! :) jk.


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[obtainedpilot]

I've been trying to find how to make yakisoba but have failed since it I first had it in basic but I.can make a great spaghetti dish better than the jar spice/sauce

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[xnastydaddyx]

Mesquite pork tenderloin with wasabi mashed potatoes

2943

[SmashingOrbs]

nasty, that looks good! :hungry:

[xnastydaddyx]

Feliz Cinco de Mayo! I'm about to make some chicken picadillo empanadas with some grilled bean and cheese tostadas!

[MARDIGRA21]

Chicken fajitas with margaritas for the wife and patron shots for me.

[MK-82_1_EACH]

Mesquite pork tenderloin with wasabi mashed potatoes

2943


Ah.. Mesquite :D





Here are some of my victims that I devoured...

Lamb Chops - Marinated in balsamic vinegar and smoked..


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0210.jpg



Ribs..

http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0216.jpg


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0217.jpg

[jxspyder]

I skipped Cinco de Mayo and went Irish today. Lots of scotch.

[xnastydaddyx]

Ah.. Mesquite :D





Here are some of my victims that I devoured...

Lamb Chops - Marinated in balsamic vinegar and smoked..


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0210.jpg



Ribs..

http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0216.jpg


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0217.jpg


That looks legit! Good work!

[MK-82_1_EACH]

That looks legit! Good work!

Thanks....

[Rickety Rob]

Ah.. Mesquite :D





Here are some of my victims that I devoured...

Lamb Chops - Marinated in balsamic vinegar and smoked..


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0210.jpg



Ribs..

http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0216.jpg


http://i1232.photobucket.com/albums/ff380/vetwargamer/IMG_0217.jpg

Holy freaking delishious. My mouth is savoring right now looking at this

[MK-82_1_EACH]

Holy freaking delishious. My mouth is savoring right now looking at this


Thanks ...


Ribs, I usally put a casserole dish underneath the slab, filled with apple juice. For some reason not this time in the pic. I smoke with apple and hickory wood.

I make my own rub.. bbq sauce when eating the ribs ... I use this ... There is none better...



http://i36.photobucket.com/albums/e1/btpatton/COWTOWN.jpg

[xnastydaddyx]

Thanks ...


Ribs, I usally put a casserole dish underneath the slab, filled with apple juice. For some reason not this time in the pic. I smoke with apple and hickory wood.

I make my own rub.. bbq sauce when eating the ribs ... I use this ... There is none better...



http://i36.photobucket.com/albums/e1/btpatton/COWTOWN.jpg


KANSAS REPRESENT!!!

[SmashingOrbs]

MK-82, those are some good looking ribs...I bet they taste even better!

[MK-82_1_EACH]

MK-82, those are some good looking ribs...I bet they taste even better!

Thanks

My belly enjoyed .. Going to be doing a beer can chicken. Got a new contraption..

http://www.pamperedchef.com/images/product/resized/2714_enlarge.jpg

And no ... I am not sitting on this ...

[xnastydaddyx]

Thanks

My belly enjoyed .. Going to be doing a beer can chicken. Got a new contraption..



And no ... I am not sitting on this ...

Beer can chicken is good but you can do the same thing just by adding a water bath to the grill or oven!

[xnastydaddyx]

Listen up kiddos. Daddy's been on a lil diet. Been making some great tasting food that is HEALTHY. So lets take a new take to this thread, spark a new flame. Whats your favorite healthy style meal. I just made an amazing ceveche the other night. Last night I sautéed some tilapia with salt, pepper, old bay and dill then made a white wine- mushroom sauce that was fantastic.

[RogueScot]

I could use some diabetes-friendly recipes. Pretty much a low carb diet. Any suggestions would be appreciated. I've only been dealing with this for about four months. Some of my favorite recipes, like Steak Au Poivre, are low carb/diabetes-friendly. But, many others are not. Here is the steak recipe.

Steak Au Poivre with a Brandied Cream Sauce


INGREDIENTS


Sauce
4 tablespoons unsalted butter
1 medium shallot , minced
1 cup low-sodium beef broth
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
1/4 cup brandy
1 tablespoon brandy (I've also used bourbon)
1 teaspoon lemon juice or 1 teaspoon champagne vinegar
Table salt




Steaks
4 strip steaks (8 to 10 ounces each), 3/4 to 1 inch thick and no larger than 3 inches at widest points, trimmed of exterior gristle
Table salt
1 tablespoon black peppercorns , crushed


1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 1/2 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.


2. Meanwhile, sprinkle both sides of steaks with salt; rub one side of each steak with 1 teaspoon crushed peppercorns, and, using fingers, press peppercorns into steaks to make them adhere.


3. Place now-empty skillet over medium heat until hot, about 4 minutes. Lay steaks unpeppered-side down in hot skillet, increase heat to medium-high, firmly press down on steaks with bottom of cake pan (see illustration below), and cook steaks without moving them until well-browned, about 6 minutes. Using tongs, flip steaks, firmly press down on steaks with bottom of cake pan, and cook on peppered side, about 3 minutes longer for rare, about 4 minutes longer for medium-rare, or about 5 minutes longer for medium. Transfer steaks to large plate and tent loosely with foil to keep warm.


4. Pour reduced broth, cream, and 1/4 cup brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, remaining 1 tablespoon brandy, lemon juice or vinegar, and any accumulated meat juices. Adjust seasonings with salt.


5. Set steaks on individual dinner plates, spoon portion of sauce over steaks, and serve immediately.

[River_Rat_459]

Low fat Twinkies.

'Nuff said.

[Rickety Rob]

Low fat Twinkies.

'Nuff said.

Are you kidding me! You can't eat a low fat twinkie and get away with it. The whole point of eating a twinkie is to feel guilty about it....hahaha!

[BilgeRatBilly]

Are you kidding me! You can't eat a low fat twinkie and get away with it. The whole point of eating a twinkie is to feel guilty about it....hahaha!

"frozen" twinkies are amazing!!!!! They don't really freeze all the way through but they're amazing when they're... well... You know... Hard, hahaha :D

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[SSG_Guillermo]

they're amazing when they're... well... You know... Hard, hahaha :D

Sent from my van down by the river using Tapatalk 2

THAT'S WHAT SHE SAID!!!...LMAO...:D

GUILLERMO SMAAAAASSSSSHHH TAPATALK!!!

[xnastydaddyx]

THAT'S WHAT SHE SAID!!!...LMAO...:D

GUILLERMO SMAAAAASSSSSHHH TAPATALK!!!

SMMAAAAASSSSHHH!!!

3007

[River_Rat_459]

I actually freeze Twinkies if I'm going to deep fry them.

[jxspyder]

Pretty much any Hostess cake is better frozen. Especially if you have some liquid nitro.

Sent from the muddy banks of the Wishkah

[Rickety Rob]

I never froze any of them. I'm going to have to try this out

[jxspyder]

So for Mom's Day I busted out the food processor and took care of meals, made it a panini day. Breakfast was a panini with brie and panchetta, with a homemade fig/hazelnut jam. Dinner was a turkey/mozerella panini, with homemade pesto.

Sent from the muddy banks of the Wishkah

[BilgeRatBilly]

Pretty much any Hostess cake is better frozen. Especially if you have some liquid nitro.

Sent from the muddy banks of the Wishkah

Have you really used liquid nitro on food? Is that what is used to freeze dry food?

Sent from my van down by the river using Tapatalk 2

[jxspyder]

Have you really used liquid nitro on food? Is that what is used to freeze dry food?

Sent from my van down by the river using Tapatalk 2

Yeah, it's a lot of fun.

Commercially, yeah, they use liquid nitro. But not by dipping it and flash freezing.

Sent from the muddy banks of the Wishkah

[BilgeRatBilly]

Yeah, it's a lot of fun.

Commercially, yeah, they use liquid nitro. But not by dipping it and flash freezing.

Sent from the muddy banks of the Wishkah

Where do you get it? That would be a riot!

Sent from my van down by the river using Tapatalk 2

[roaland]

My favorite dish is when I'm at a Reenactment actually lol slice up a potato, part of an onion and toss in a 1/4 pound of bacon and throw it into your canteen half (civil war style lol) and toss it onto the fire. take your tin cup and dump a handful of coffee beans into it and use your bayonet end to smash the beans and fill it up with water and boil the shit out of it next to your potatoes lol

best damn breakfast you'll ever eat in a civil war camp lol unless you packed some flour to make flapjacks with some of your bacon fat, that's yummy too :D

not the healthiest but it sure is good haha

[jxspyder]

Where do you get it? That would be a riot!

Sent from my van down by the river using Tapatalk 2

Gas supply stores, for welding gas and such.....vets can usually tell you where they buy it from as well.

Or, an awesome chemistry teacher.

Sent from the muddy banks of the Wishkah

[BilgeRatBilly]

Gas supply stores, for welding gas and such.....vets can usually tell you where they buy it from as well.

Or, an awesome chemistry teacher.

Sent from the muddy banks of the Wishkah

I'm going to have to try this, giggidy goo!

Sent from my van down by the river using Tapatalk 2

[River_Rat_459]

Ive got an amazing trick for you to try next time you want some tasty, juicy fried chicken! Try this. Butterfly a chicken breast (look on the internet if you dont know how, very easy) then cut it in half. That should make 4 pieces around slider size. Soak those in pickle juice for 24 hrs. Sounds odd I know but just do it. The next day mix up some flour with salt, pepper, garlic and chicken bouillon seasoning. The easy part about this chicken is no other dredging is needed. Take it directly from the pickle juice, dredge it in the flour and let it sit around two mins before you try to fry it. If you dont horribly over cook the chicken I promise it will be bursting with flavor and juicy too!

Made this tonight for the family dinner. It was ALL THAT and then some. Absolutely loved it. My son...the eternal bottomless pit...ate so much that he was actually full for a change. Mrs. Rat....who is one of the finickiest eaters I've ever known....raved about it and actually ate seconds for a change.

Can't thank you enough for putting this one out there. Excellent stuff!

[WiLdMAN]

always enjoy me some home made chicken cordon bleu

[HAVOK]

I'm gonna try that pickle juice trick this week too....I just wish they sold it on its own instead of me robbing the juice from a perfectly good jar of pickles lol
Any suggestion on pickle flavor River?
(dill, bread and butter, sweet etc.)

[HAVOK]

always enjoy me some home made chicken cordon bleu

Mmm, I second this ^^^

[River_Rat_459]

Any suggestion on pickle flavor River?
(dill, bread and butter, sweet etc.)

I actually had a combo of dill and bread/butter juice. I can see the merits of using either, but you can't go wrong with straight up dill.

[HAVOK]

I actually had a combo of dill and bread/butter juice. I can see the merits of using either, but you can't go wrong with straight up dill.

My first choice woulda been dill

[MaximusR3]

now that the pickle juice secret is out of the bag, my taste bud memories have me wondering if this could be part of the cooking process Chick-Fil-a uses because i swear i can taste a hint of pickle regardless if there are pickles or not....

[River_Rat_459]

now that the pickle juice secret is out of the bag, my taste bud memories have me wondering if this could be part of the cooking process Chick-Fil-a uses because i swear i can taste a hint of pickle regardless if there are pickles or not....

Things that make you go "Hmmmmmmm....".

[jxspyder]

Not sure if it fits with the whole "health food" direction Nasty's trying to veer us down.....actually I am sure that it's not.....but I made this pesto chicken last night that was bomb.com.

I had some leftover pesto from last weekend, and mixed it in with some cream cheese to make a creamy pesto sauce, had that over chicken breast on rice. Was awesome, and I'm definitely not a pesto fan.

[Rickety Rob]

Not sure if it fits with the whole "health food" direction Nasty's trying to veer us down.....actually I am sure that it's not.....but I made this pesto chicken last night that was bomb.com.

I had some leftover pesto from last weekend, and mixed it in with some cream cheese to make a creamy pesto sauce, had that over chicken breast on rice. Was awesome, and I'm definitely not a pesto fan.

Sounds like healthy food to me...Anything with chicken is healthy...BOOM!

[River_Rat_459]

Sounds like healthy food to me...Anything with chicken is healthy...BOOM!

I agree. Sounds like a win and a half.

[xnastydaddyx]

Made this tonight for the family dinner. It was ALL THAT and then some. Absolutely loved it. My son...the eternal bottomless pit...ate so much that he was actually full for a change. Mrs. Rat....who is one of the finickiest eaters I've ever known....raved about it and actually ate seconds for a change.

Can't thank you enough for putting this one out there. Excellent stuff!

First off definitely one of the best food compliments I've received, other than my wife's family financing a restaurant for me as soon as I leave the Army, second dill is the best to use. After trying chick fil a and mcdonalds southern chicken sandwich I just realized the pickle and chicken went amazing together so might as well give it a shot! So glad I did! Also, you can buy pickling spice and there are recipes to make your own pickle juice but yeah, basically I just finish off a jar of pickles then make chicken once in a while unless its special requested by friends, then I'll go through the whole pickle jar!

[HAVOK]

First off definitely one of the best food compliments I've received, other than my wife's family financing a restaurant for me as soon as I leave the Army, second dill is the best to use. After trying chick fil a and mcdonalds southern chicken sandwich I just realized the pickle and chicken went amazing together so might as well give it a shot! So glad I did! Also, you can buy pickling spice and there are recipes to make your own pickle juice but yeah, basically I just finish off a jar of pickles then make chicken once in a while unless its special requested by friends, then I'll go through the whole pickle jar!

Picked up a whole chicken and two jars of dill spears for this. After the pickles are done(pregnant wife=pickle vacuum), I'll be making this

[xnastydaddyx]

It's legit man. Def one of my go to recipes


---
I am here: http://tapatalk.com/map.php?ttkmej

[Rickety Rob]

Went to a restaurant called Bang Bangs (keep the dirty comments to yourselves people :lalala: lol) and made a bowl that had chicken, tilapia, shrimp, crab, broccoli, spinach, fried rice, teriyaki sauce and hot sauce. AMAZING! Just like Mongolian BBQ, they cook it right in front of you and BOOM! heaven in your mouth. So good. I'll be a reoccurring customer lol

[xnastydaddyx]

Daddy's gonna make tamales tomorrow. Pics to come!

[xnastydaddyx]

3171317231733174

[MARDIGRA21]

God I hate making tamales such a pain in the ass. But oh so delicious once a year for Xmas.

[Port66]

God I hate making tamales such a pain in the ass. But oh so delicious once a year for Xmas.

That's what aunts are for. Lol. Or I used to preorder them from a woman that Made tons of em on holidays

[Pakman3000]

Dedicated to Bretado. King Taco is next man.

[xnastydaddyx]

Dedicated to Bretado. King Taco is next man.

did you go animal?

[xnastydaddyx]

Alright kids listen up, cuz daddy is about to drop some truth. Here's the latest. I've tried quite a few of these:

http://www.micks.com/

and they are amazing. It adds so much to your cooking and lasts forever! Recently I got the ginger jelly and its amazing. Tonight I made a pork tenderloin, sliced it up then then made a sauce by adding 1/4 cup water, 2 tsp chicken bouillon, 2 tsp soy sauce, 1 tsp micks ginger pepper jelly. Simmer that until you can whisk it and it all incorporates and thickens. I threw the thin slices of pork into the sauce and it was heaven in my mouth. It had an amazing savory flavor with a nice ginger-soy Asian thing going on. Definitely give these jellies a shot though.

They have all kinds of flavor ranging from wines to beer to the ultimate spice lover's dream the ghost chili pepper. Let it be known now that I am mexican and was raised eating grandma's salsa so my stomach is quite accustom to spice food, the guy had my try just a small dab on a tooth pick and my mouth was on fire for an hour. It's legit.

[jxspyder]

Yeah, Micks is good shit.

Sent from the muddy banks of the Wishkah

[RogueScot]

Yeah, Micks is good shit.

Love this stuff. I picked some up the last time I was in Seattle visiting my wife's family. Just ran out. :( I had the raspberry. Great on beef and chicken and I always thought it would be good on coconut shrimp.

[xnastydaddyx]

Love this stuff. I picked some up the last time I was in Seattle visiting my wife's family. Just ran out. :( I had the raspberry. Great on beef and chicken and I always thought it would be good on coconut shrimp.

Hey if you need a hook up let daddy know!

[RogueScot]

I certainly will. I love this stuff on beef satays. :)

[xnastydaddyx]

Dam this thread is making me hungry especially the talk of homemade Mac and cheese.... My gf makes a mean batch herself.

I make some pretty amazing fried mac and cheese. It's def an app going on my menu

[Rickety Rob]

Baked chicken with Dave's famous BBQ sauce. I literally eat this everyday

[xnastydaddyx]

For all of you who were interested in my old stuff nasty daddy has been kicking around some new culinary creations and ill be hooking it up soon! Give you a little something to look forward to!

[KopfeJager]

I do a lot of cooking. I am one of the guys whos always cooking for the men at the firehouse....Im in the captains group too, my mutual partner is also a classically trained chef of 15 years, when we work together the brothers get fat and happy.

[xnastydaddyx]

That's what I like to hear! I'd like to start a food help topic I just don't know if many of you out there need help with things or want ideas on new things for the family

[David_3033]

Boy I need some new good recipes, bad! My wife doesn't cook for shit. I'm pretty good at following recipes. This last summer I learned to grill ribs (they're awesome). We like chicken and beef as the main meat. I'm tired of eating frozen pizzas for god sake, lol!!!

[iamthesgt]

Boy I need some new good recipes, bad! My wife doesn't cook for shit. I'm pretty good at following recipes. This last summer I learned to grill ribs (they're awesome). We like chicken and beef as the main meat. I'm tired of eating frozen pizzas for god sake, lol!!!

I make some real good mac & cheese. It's pretty simple but way better than what you get out of a box:

(serves 6)
Ingredients:
2 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoons pepper
2 1/2 cups milk
2 Cups (8 oz). shredded Cheddar Cheese, divided
8 oz. Ziti noodles, cooked 6 minutes then drained (penne is a good substitute. You can use elbow macaroni, but I prefer it with Ziti)
Method:
In medium saucepan combine cornstarch, salt, mustard, and pepper. Stir in milk until smooth. Bring to boil over medium heat, stirring constantly. Boil 1 minute, Remove from heat. Add 1 3/4 cups cheese. Stir until cheese is melted. Add elbows. Place in greased 13x9" casserole dish. Top with remaining cheese. Bake at 375 for 25 minutes or until hot and bubbly.

Never hurts to add a little more cheese too.

[BilgeRatBilly]

I just want some pork dammit! The middle east sucks for not having pig. Sorry, that's my food rant for the day.

Sent from the bra where I'm enjoying my 3 a day!

[iamthesgt]

I just want some pork dammit! The middle east sucks for not having pig. Sorry, that's my food rant for the day.

Mmmmm...bacon!

4444

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

[GermanZ20]

Bomb ass meatloaf

3lbs lean ground meat 92% (i use 1.5 ground turkey and/or hot sausage)
1/2lb chopped bacon
1 white or yellow onion
1 egg
1 tbl spoon minced garlic
season to your liking with garlic salt, season salt, black pepper, crushed red pepper (if you like spice)
You can also mix in bread crumbs but i feel like it dries up a lot of the natural juices

mix all above ingredients in a large bowl and place into meatloaf pan/glass dish

bake at 375'F for an hour

I dont make the ketchup topping cuz not everyone likes ketchup on their meatloaf.

[Rickety Rob]

Mmmmm...bacon!

4444

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Hahahaha! Way to be an Ass lol

[Port66]

favorite gaming food, nachos with beef and beans, my girlfriend stands the chips up so they dont get soggy, and she makes her own salsa.

Favorite meal, the Jimmy from my family restaraunt and nacho chips to eat it with. I know simple but mmm, slow roasted beef tips in a sauce with cheese melted on top and rice and beans, with a beef taco on the side. named after the owner my uncle Jimmy.

4446

[BilgeRatBilly]

Mmmmm...bacon!

4444

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

I hate you right now, lol.

Sent from the bra where I'm enjoying my 3 a day!

[David_3033]

I make some real good mac & cheese. It's pretty simple but way better than what you get out of a box:

(serves 6)
Ingredients:
2 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoons pepper
2 1/2 cups milk
2 Cups (8 oz). shredded Cheddar Cheese, divided
8 oz. Ziti noodles, cooked 6 minutes then drained (penne is a good substitute. You can use elbow macaroni, but I prefer it with Ziti)
Method:
In medium saucepan combine cornstarch, salt, mustard, and pepper. Stir in milk until smooth. Bring to boil over medium heat, stirring constantly. Boil 1 minute, Remove from heat. Add 1 3/4 cups cheese. Stir until cheese is melted. Add elbows. Place in greased 13x9" casserole dish. Top with remaining cheese. Bake at 375 for 25 minutes or until hot and bubbly.

Never hurts to add a little more cheese too.

We are all about some mac and cheese so I will definitely give this one a try.


Bomb ass meatloaf

3lbs lean ground meat 92% (i use 1.5 ground turkey and/or hot sausage)
1/2lb chopped bacon
1 white or yellow onion
1 egg
1 tbl spoon minced garlic
season to your liking with garlic salt, season salt, black pepper, crushed red pepper (if you like spice)
You can also mix in bread crumbs but i feel like it dries up a lot of the natural juices

mix all above ingredients in a large bowl and place into meatloaf pan/glass dish

bake at 375'F for an hour

I dont make the ketchup topping cuz not everyone likes ketchup on their meatloaf.

Not usually a big fan of meatloaf, because it usually just tastes like one big dried out hamburger. I will still give this a try though becuase it has bacon! Mmmmm BACON!!!

[Port66]

We are all about some mac and cheese so I will definitely give this one a try.



Not usually a big fan of meatloaf, because it usually just tastes like one big dried out hamburger. I will still give this a try though becuase it has bacon! Mmmmm BACON!!!


dude Good meatloaf melts in your mouth, haha

[iamthesgt]

dude Good meatloaf melts in your mouth, haha

It's true. I don't like meatloaf much but the good stuff is hardly dry.

[GermanZ20]

It's true. I don't like meatloaf much but the good stuff is hardly dry.

Thats why i dont add the bread crumbs. My meatloaf only melts in your mouth. Trust me :cool:

[iamthesgt]

Thats why i dont add the bread crumbs. My meatloaf only melts in your mouth. Trust me :cool:

Well i will have to try it sometime then.

Sent from my DROID RAZR using Tapatalk 2

[xnastydaddyx]

Two things. Take your Mac recipe, shove it down into a square Tupperware. Press firm. Refrigerate for around 3 hrs. Take it out. Slice it up. Coat it in seasoned flour, dip in egg wash, then dip into a mix of Panko bread crumbs and Parmesan cheese then fry it. So amazingly good.

Second, try making your meatloaf then smoke it. Money.

[GermanZ20]

Second, try making your meatloaf then smoke it. Money.

Dont have a smoker. But that sounds like a great idea

[David_3033]

Two things. Take your Mac recipe, shove it down into a square Tupperware. Press firm. Refrigerate for around 3 hrs. Take it out. Slice it up. Coat it in seasoned flour, dip in egg wash, then dip into a mix of Panko bread crumbs and Parmesan cheese then fry it. So amazingly good.

Second, try making your meatloaf then smoke it. Money.

That sounds awesome, but way to many steps for me. I'm a noob cook, lol.

[Port66]

That sounds awesome, but way to many steps for me. I'm a noob cook, lol.


I just go buy it that way in the deli haha

[iamthesgt]

Two things. Take your Mac recipe, shove it down into a square Tupperware. Press firm. Refrigerate for around 3 hrs. Take it out. Slice it up. Coat it in seasoned flour, dip in egg wash, then dip into a mix of Panko bread crumbs and Parmesan cheese then fry it. So amazingly good.

That sounds really good. But a lot of effort.

Sent from my DROID RAZR using Tapatalk 2

[jxspyder]

Two things. Take your Mac recipe, shove it down into a square Tupperware. Press firm. Refrigerate for around 3 hrs. Take it out. Slice it up. Coat it in seasoned flour, dip in egg wash, then dip into a mix of Panko bread crumbs and Parmesan cheese then fry it. So amazingly good.

Second, try making your meatloaf then smoke it. Money.

First, is absolutely money. And it sounds like a lot of steps....but it really isn't. Is very simple. Just start with your leftovers.

Second. Very much money. We would make 2, eat 1, smoke the second the day after so it's not as soggy going in.

Sent from the muddy banks of the Wishkaw

[xnastydaddyx]

Either this weekend or next I'm making a furikake crusted ahi tuna poke with a sesame-soy wasabi sauce

[Rickety Rob]

Either this weekend or next I'm making a furikake crusted ahi tuna poke with a sesame-soy wasabi sauce

That right there ^ sounds heavenly. My mouth is savoring reading this mix you got going on

[xnastydaddyx]

Oh I imagine it will be amazing.

[KopfeJager]

Made a killer cassoulet tonight. Was the perfect cold, rainy day for it.....damn I can cook!

I'll post how to make it in a day or so. I'll give ya traditional french method and the easy way!

[RogueScot]

Made a killer cassoulet tonight. Was the perfect cold, rainy day for it.....damn I can cook!

I'll post how to make it in a day or so. I'll give ya traditional french method and the easy way!

I'm looking forward to it. Get it posted! :)

[KopfeJager]

I'm looking forward to it. Get it posted! :)

Ok, step by step:


Duck confit, which is basically duck fat and duck breasts.
Sausage
Onion
Celery all 3 are called a meripuo! The Holy Trinity of Fench cuisine
Carrots

Bacon 1lbs
white beans, SOAKED, for 24 houra, dry beans not canned! Very Important!!!!
Bread Crumbes, seasoned, if you dont know to season, or plain if you do

OK.
Get a dutch oven, VERY IMPORTANT!!!!!

Brown you chicken or duck first, remove then brown sausage and remove

cook down bacon and remove

with all that brown bits on the bottom of the pot, add the carrots, cel, and onio0ns, (white)! and deglaze,

as all the veggies become translucent, put the fowl and pig back in,

add, chicken broth and beans, and bring to a simmer

preheat oven to 400

add pot to oven and cook for 1 hour.

remove and add bread crumbs, seasoned, to to and place bakc into oven, and cook 30 mins



MEAL is a cold weather, classic French dish that is hardy and filling.

If you have any questions, dial 845-800-7065 and I will talk you through it. BTW, it WILL get you laid..... SSGT Kopfe(Vinnie) is quite the chef, call for tips and pointers. I'll get you through it!


Semper If, Maggots!

[ssandersjr]

Ok, step by step:


Duck confit, which is basically duck fat and duck breasts.
Sausage
Onion
Celery all 3 are called a meripuo! The Holy Trinity of Fench cuisine
Carrots

Bacon 1lbs
white beans, SOAKED, for 24 houra, dry beans not canned! Very Important!!!!
Bread Crumbes, seasoned, if you dont know to season, or plain if you do

OK.
Get a dutch oven, VERY IMPORTANT!!!!!

Brown you chicken or duck first, remove then brown sausage and remove

cook down bacon and remove

with all that brown bits on the bottom of the pot, add the carrots, cel, and onio0ns, (white)! and deglaze,

as all the veggies become translucent, put the fowl and pig back in,

add, chicken broth and beans, and bring to a simmer

preheat oven to 400

add pot to oven and cook for 1 hour.

remove and add bread crumbs, seasoned, to to and place bakc into oven, and cook 30 mins



MEAL is a cold weather, classic French dish that is hardy and filling.

If you have any questions, dial 845-800-7065 and I will talk you through it. BTW, it WILL get you laid..... SSGT Kopfe(Vinnie) is quite the chef, call for tips and pointers. I'll get you through it!


Semper If, Maggots!

This sounds amazing!!!!!!!

Sent from my AT100 using Xparent Blue Tapatalk 2

[KopfeJager]

The flavor is ridiculous! Its easy to make, but takes time.

Oh and my signature authentic jager schnitzel and a sausage cachatorie.

[KopfeJager]

If your're nice, I'll give you a recipe
For Fillet mignon with a Manhattan reduction, flame and all! So damn good.

[Bull3tBait]

Ok I have to ask. How many of you guys are actually doing the cooking or are looking at these awesome tips and recipes nasty and kopfe (and other contributors) are giving out and then handing them over to your wives? =P


There Ain't no Rest for the Wicked.....

[jxspyder]

This sounds pretty awesome, I'll definitely have to try this on one of these shitty, rainy weekends.

Quick question. I've only ever deglazed with booze....wine/beer...and it looks like you're deglazing with the duck fat. How well does that work?

Sent from the muddy banks of the Wishkaw

[jxspyder]

Ok I have to ask. How many of you guys are actually doing the cooking or are looking at these awesome tips and recipes nasty and them are giving out and then handing them over to your wives? =P


There Ain't no Rest for the Wicked.....

About 85-90% of the cooking in my house is done by me. When my wife has to cook for office parties, she'll go buy ingredients and have me cook stuff for her.

Sent from the muddy banks of the Wishkaw

[David_3033]

If your're nice, I'll give you a recipe
For Fillet mignon with a Manhattan reduction, flame and all! So damn good.

I would love to have a noob friendly recipe for this.

[KopfeJager]

This sounds pretty awesome, I'll definitely have to try this on one of these shitty, rainy weekends.

Quick question. I've only ever deglazed with booze....wine/beer...and it looks like you're deglazing with the duck fat. How well does that work?

Sent from the muddy banks of the Wishkaw

Once the duck starts to cook, it will release tons of fat. This is why I cook the bacon first then brown the sausage. The duck fat will deglaze the bacon bits and sausage bits, and the meripou will absorb all the flavor.

[jxspyder]

Once the duck starts to cook, it will release tons of fat. This is why I cook the bacon first then brown the sausage. The duck fat will deglaze the bacon bits and sausage bits, and the meripou will absorb all the flavor.

Good to know, can't wait to try this out now.

Sent from the muddy banks of the Wishkaw

[KopfeJager]

Good to go, if any questions, just call my cell that I posted. Cassoulet is awesome for the winter. I'll post up the Filet recipe tommorrow.

[KopfeJager]

Ok I have to ask. How many of you guys are actually doing the cooking or are looking at these awesome tips and recipes nasty and kopfe (and other contributors) are giving out and then handing them over to your wives? =P


There Ain't no Rest for the Wicked.....

I do the cooking here, and at work. My fiance, also cooks very well, I am not a recipe reader. I understand flavor profiles and the basic mechanics, well, advanced mechanics. The family owned a 5 star, high class restaurant back in the day, in NYC. Cooking seems to be in my DNA, every member of my family and extended family has the ability to cook. We just published a family cook book over the summer. Cooking is easy once you have the basics down. It helps to do it every day too!

[Bull3tBait]

I do the cooking here, and at work. My fiance, also cooks very well, I am not a recipe reader. I understand flavor profiles and the basic mechanics, well, advanced mechanics. The family owned a 5 star, high class restaurant back in the day, in NYC. Cooking seems to be in my DNA, every member of my family and extended family has the ability to cook. We just published a family cook book over the summer. Cooking is easy once you have the basics down. It helps to do it every day too!

I know you and Nastydaddy cook a lot. I was directing the question more at the other guys. I think it's great (to be honest) and a trend I'm seeing more of. I've been teaching Klaws how to cook pretty much everything I make. It's nice to take turns and have a break now and then.


There Ain't no Rest for the Wicked.....

[KopfeJager]

Ok, Manhattan Fillet with reduction.


Fillet Mignon
Shallot
Manhattan, 3 shots Brandy to 1 Vermouth

Weee bit of olive oil into a sautee pan, season beef with what ever you like, if you need specific details, ask, but most basic seasonings are fine.

Ok, Sear the fillet in a saute pan, get the pan screaming hot and throw the beef on. Be advised, let the beef get to room temp before searing!!!! Very important!!!!

Now, Once the filet is seared well, (good bits of beef on the pan and the beef having good blackened bits on both sides), transfer to another pan, and place in the oven at 375 until cooked through to your liking.

In the pan you seared the beef, add shallots, (the reasons is because shallots are a SWEET and flavorful complement to beef and are great for sauces!) and begin to saute for 2 mins, then add the Manhattan reduction, and set it on fire, be careful it will flame up!, watch it, be cautious, and let it burn itself out,

4588

To thicken you can use flour, but turn off the heat and use a wire whisk to thicken and let it set, remove meat and tent with foil, let it rest until cool. Serve with whatever side you wish, I suggest, potatoes, mashed or roasted, if you need a recipe for that I can do that too....just ask!


Good Luck!

[KopfeJager]

Quick Salad,

Dice up a RED onion, grape tomatoes, garlic (minced), FRESH Mozzarella!

Balsamic Vinaigrette; simple to do, balsamic vinegar, olive oil, 3 to 1, Dijon mustard (its the binder), pinch of sugar and 1 tblspn of honey, to thicken, if you have an immersion blender great, use it until its THICK, if not, whip it like its your dick to the Pamala ANderson centerfold, 1994, YUT!!!! Add the onions, tomatoes, garlic, Mutz, to the vinaigrette, season with Salt, black pepper, fresh minced basil, oregano, if you don't have, dried it's ok, season it up, don't be stingy! Cover in celofaine and refrigerate for a few hours. I serve it over baby spinach, you can ALSO put it over grillled chicken, or fish, the longer it sits, the better it gets.......fuck yeah


4589

[KopfeJager]

If your nice, I'll tell you how to make Indian Vindaloo and Thai Gai soon raa, it'll get ya laid.....

[River_Rat_459]

Methinks it would be worth it to request that the "Food and Drink" sub-forum be reinstated. Anyone else agree?

[jxspyder]

Was thinking the same thing.

Sent from the muddy banks of the Wishkaw

[ssandersjr]

Methinks it would be worth it to request that the "Food and Drink" sub-forum be reinstated. Anyone else agree?

I second that motion

Sent from my AT100 using Xparent Blue Tapatalk 2

[River_Rat_459]

I'll make the request.

[xnastydaddyx]

That salad looked great. Reminded me of tomato caprese. I use mirepoix for everything! It's great seeing others so interested in cooking. We need to upload some video tutorials!

[xnastydaddyx]

So, my mom thinks she's a culinary master and told me she's making a meatloaf tonight. Alright sounds good! Then she tells me instead of using crackers she uses brown sugar instant oatmeal to thicken it :/

More details to come.

[jxspyder]

So, my mom thinks she's a culinary master and told me she's making a meatloaf tonight. Alright sounds good! Then she tells me instead of using crackers she uses brown sugar instant oatmeal to thicken it :/

More details to come.

Oatmeal works fine to thicken.... I'm curious what the brown sugar will do, taste-wise.

Sent from the muddy banks of the Wishkaw

[xnastydaddyx]

Yeah I've used it too but maple and brown sugar?! Lol. Surprisingly it worked well together

[KopfeJager]

So, my mom thinks she's a culinary master and told me she's making a meatloaf tonight. Alright sounds good! Then she tells me instead of using crackers she uses brown sugar instant oatmeal to thicken it :/

More details to come.

Suggest to her to try adding a pound of corned beef to the mix, blast it in a processor....sick flavor!

[xnastydaddyx]

Sounds interesting!

[xnastydaddyx]

Juicy Lucy burger with candied bacon and crispy shoestring onions

4608

[KopfeJager]

Easy Bruscetta,

1 red onion, diced
Garlic, fresh, as much as u can take
2 vine ripe Tomatoes, diced
Basil, diced, dont bruise it, nice sharpe knife!
Fresh Mozzarella, 1 ball

Now, the vinaigrette;

Balsamic vinegar, modina!!!!
Olive oil
Dijon mustard
Honey
Salt and pepper, oregano, thyme, rosmary...all diced up!

Now, I am no good at portion sizes, I dont measure, I go by taste and texture.

But Its more balsamic to EVOO, a spoonful of Mustsrd and honey, wipe it up or use an immersion blender, ot should be light brown in color and have a tang of mustard. Add all the chopped veggies and cheese and fold that shit up well. Cover and let sit for a few hours in fridge, all flavors shoukd be balanced and full. Can be put on anything!!!! Any questions call me, maybe I'll start videoing my recipes

[MARDIGRA21]

Ok I have to ask. How many of you guys are actually doing the cooking or are looking at these awesome tips and recipes nasty and kopfe (and other contributors) are giving out and then handing them over to your wives? =P


There Ain't no Rest for the Wicked.....

My wife cooks 80 percent of the time, I just grill and smoke meats and seafood

[KaNtSt0PMeH]

Easy Bruscetta,

1 red onion, diced
Garlic, fresh, as much as u can take
2 vine ripe Tomatoes, diced
Basil, diced, dont bruise it, nice sharpe knife!
Fresh Mozzarella, 1 ball

Now, the vinaigrette;

Balsamic vinegar, modina!!!!
Olive oil
Dijon mustard
Honey
Salt and pepper, oregano, thyme, rosmary...all diced up!

Now, I am no good at portion sizes, I dont measure, I go by taste and texture.

But Its more balsamic to EVOO, a spoonful of Mustsrd and honey, wipe it up or use an immersion blender, ot should be light brown in color and have a tang of mustard. Add all the chopped veggies and cheese and fold that shit up well. Cover and let sit for a few hours in fridge, all flavors shoukd be balanced and full. Can be put on anything!!!! Any questions call me, maybe I'll start videoing my recipes

I would watch some vids Kopfe. They would probably be hilarious. Plus the recipes sound awesome.

[David_3033]

I know you and Nastydaddy cook a lot. I was directing the question more at the other guys. I think it's great (to be honest) and a trend I'm seeing more of. I've been teaching Klaws how to cook pretty much everything I make. It's nice to take turns and have a break now and then.


There Ain't no Rest for the Wicked.....

Even though I am not that great of a cook, yes I do most the cooking in the house.

[iamthesgt]

Ok I have to ask. How many of you guys are actually doing the cooking or are looking at these awesome tips and recipes nasty and kopfe (and other contributors) are giving out and then handing them over to your wives? =P

I'm single, but I cook when I have the time (which is not often with school)

[GermanZ20]

I do all the cooking when it comes to unprepared no recipe meals. The wife cooks premade dinners for two or simple things like pasta. She can't just throw things together and make a meal, has to follow a recipe step by step.

I've been doin my own cooking for bout 10 years now. As my stepdad says, "I love to cook great food cuz I love to eat."


Sent from a lonely island boy using Tapatalk

[xnastydaddyx]

Made some fantastic sushi last night! Philadelphia roll and spicy salmon

[River_Rat_459]

OMFG!!! I think I'll commit suicide via these:

5162

[KaNtSt0PMeH]

http://img.tapatalk.com/d/13/03/24/ry3esapy.jpg

Check this one out Corey... lol

[River_Rat_459]

MOTHER OF GOD!!


http://img.tapatalk.com/d/13/03/24/ry3esapy.jpg

Check this one out Corey... lol

[ssandersjr]

http://img.tapatalk.com/d/13/03/24/ry3esapy.jpg

Check this one out Corey... lol

Diabetic coma just from looking at it

Sent from my AT100 using Tapatalk HD

[jxspyder]

OMFG!!! I think I'll commit suicide via these:

5162

I think I may be making these for work.....

Sent from the muddy banks of the Wishkaw

[iamthesgt]

Mmmmm

[BigFreeze99]

I wonder if some old C-Rat recipes would be fitting for this post. (C-Rat = Combat Rations... the old version of MRE)

1. Pick your meal
2. Add Texas Pete (hot sauce)
3. VOILA!!!!! Gourmet meal...

Mike

[BigFreeze99]

I wonder if some old C-Rat recipes would be fitting for this post. (C-Rat = Combat Rations... the old version of MRE)

1. Pick your meal
2. Add Texas Pete (hot sauce)
3. VOILA!!!!! Gourmet meal...

Mike

5181


Appetizer

[Rickety Rob]

Hahahah! Good one mike

[BigFreeze99]

Bump for the discriminating tongues.....

[xnastydaddyx]

Check out my food porn section too!


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[Gunnut88]

Anything with deer meat and frybread. Although I have really been craving some rabbit stew and some squirrel jerky lately.

[Specops03SS]

I'm Irish so I eat taters alot. My favorite is when we cut them up put olive oil and French onion mix on it mix it and bake them. It's delicious

sent from my HTC One SV

[CrzyChinook]

Ok i was thinking that we might have some Chefs(closet) around here... since becoming single again ive had to dust off some of my old Bachelor culinary skills and found that i actually enjoy cooking.. just the clean up sucks!! LOL but i still got the Grill in the split so i wont starve!! but i love cooking for my kids.. my son will eat anything!!and i just got a crockpot from a friend says i need to learn how to cook in that..

so i thought what is your favorite meal/ recipe.. of course include grill foods ..

ill start with a oldy but goodie

Tatertot Disaster Casserole

1lb Hambuger meat
*Browned and drained
1 Can cream of mushrooms
1 Can of French style green beans
1 big ole bag of Tatertots

Spray 9x13 pan with non stick(aka Pam)
mix meat and soup and lay bottom layer of pan
then add green beans(drained) layer
then add tatertots..(one by one till they completely cover the lower layers)
will take most of the bag
(add shredded cheese to top of tatortots if wanted)
Bake at 350 for 30 min.

Serve!

Next....:acool:

[xnastydaddyx]

Love tater tot casserole. I make too many different things to pick just one but I'm always down to help with recipes if anyone is interested


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[xnastydaddyx]

http://img.tapatalk.com/d/14/03/02/anu9y2up.jpg butter cake, macerated strawberry purée and cookie chip creme anglaise

[David_3033]

Ok i was thinking that we might have some Chefs(closet) around here... since becoming single again ive had to dust off some of my old Bachelor culinary skills and found that i actually enjoy cooking.. just the clean up sucks!! LOL but i still got the Grill in the split so i wont starve!! but i love cooking for my kids.. my son will eat anything!!and i just got a crockpot from a friend says i need to learn how to cook in that..

so i thought what is your favorite meal/ recipe.. of course include grill foods ..

ill start with a oldy but goodie

Tatertot Disaster Casserole

1lb Hambuger meat
*Browned and drained
1 Can cream of mushrooms
1 Can of French style green beans
1 big ole bag of Tatertots

Spray 9x13 pan with non stick(aka Pam)
mix meat and soup and lay bottom layer of pan
then add green beans(drained) layer
then add tatertots..(one by one till they completely cover the lower layers)
will take most of the bag
(add shredded cheese to top of tatortots if wanted)
Bake at 350 for 30 min.

Serve!

Next....:acool:

Maybe a dumb question but are you cooking the tots first? Or are they cooking with the casserole?

[CrzyChinook]

Maybe a dumb question but are you cooking the tots first? Or are they cooking with the casserole?
nope you lay them on top like a layered flag frozen.. they cook during the 30 min


**the only dumb question is the one not asked!**

[jxspyder]

Playing off his tater tots....

Mac & Cheese Bake

1 lb hamburger
1 can cream of mushroom
1 can French green beans
1 box kraft (or mac of choice)

Brown the burger
Cook macaroni as normal.
Mix everything
Bake at 350.


We also ccassionally do the tater tot one, only with hash browns mixed in, instead of tots.

Sent from the muddy banks of the Wishkaw