my bbq beef for lunch was cowalicious
0 Kudo
The Cooking Thread
| Author | Comment | |||
|---|---|---|---|---|
 Jackstraw11 |
#141 |
|
||
|
Posts: 15966 02/17/2009 2:10 PM Danger High Voltage |
|
|||
|
||||
 skinnybwb03 |
#142 |
|
||
|
Posts: 3201 02/17/2009 5:03 PM |
just ate at a shithole mexican carniceria joint where all the hombres eat (yea the place where you get looked at funny for being american) best quesadilla(with
beef tongue) and tortas(with pork sliced off the rotisserie) i have ever eaten in my life. will be returning very soon.
|
|||
|
|
||||
|
Telecasting |
#143 |
|
||
|
Posts: 11043 04/29/2009 2:43 PM |
anyone have much experience with beef wellingtons?
i was going to make some individual ones with filets but hate mushrooms and don't have any liver pate, nor do i feel like getting / making any. i was thinking about just making a coating out of chopped up spinach, carrots, shredded chicken, onions and garlic all cooked in red wine. good idea? |
|||
|
|
||||
|
skinnybwb03 |
#144 |
|
||
|
Posts: 3377 04/29/2009 3:19 PM |
Telecasting wrote:if money is an issue you can get chicken pate instead of fois gras. for your suggestion of cooking all of that in red wine..id cook it with half chicken stock and half white wine (chicken and red wine really dont mix well, if you use beef id go with the red), and id throw in some celery just for the sake of having your basic mirapoux to start out. |
|||
|
|
||||
|
dikaia880 |
#145 |
|
||
|
Posts: 1191 04/29/2009 3:19 PM |
I'd eat it.
|
|||
|
|
||||
|
Telecasting |
#146 |
|
||
|
Posts: 11048 04/30/2009 9:20 AM |
i didn't listen to your advice, though i used very little chicken (less than a quarter pound for two filets). i did add the celery. my wife wouldn't
speak to me if i used fois gras...i might try it with some other kind of liver next time.
i realized after i already cooked the filets that i didn't have a rolling pin, and i was too lazy to work with the sheet by hand, so i used the default thickness of the pepperidge farm puff pastries. i've never made wellington before but it seemed a little thick. they were outstanding. |
|||
|
|
||||
|
Fat Little Monkey |
#147 |
|
||
|
Posts: 9903 04/30/2009 9:54 AM |
you really half assed your way through that
|
|||
|
|
||||
|
someoneintheroad |
#148 |
|
||
|
Posts: 21159 04/30/2009 10:46 AM :talk was so 2003 |
i made a fantastic veggie pizza last night - ketchup, kraft cheese, and limp lettuce on some wonderbread. shit was so cash.
|
|||
|
|
||||
|
Weeba |
#149 |
|
||
|
Posts: 26073 04/30/2009 11:50 AM Nothing Is Easy Anymore
|
Karen and I did a cooking class a couple of weeks ago. 9 course meal, spilt with 8 other couples. Learn for 30 mins, cook for 2 hours, then eat.
Got to use all sorts of professional stuff too. ...if you feel it, why don't you sing along... |
|||
|
|
||||
|
Jammer3781 |
#150 |
|
||
|
Posts: 10631 04/30/2009 12:12 PM 3 Seconds Behind |
That's cool, Weeba. I think we're going to do that soon - it sounds like a lot of fun.
- Kristen
Jammer3781@oarfans.com |
|||
|
|
||||
|
Weeba |
#151 |
|
||
|
Posts: 26076 04/30/2009 1:05 PM Nothing Is Easy Anymore
|
It was a blast. We're going to do it again with another couple.
They had a bunch of courses based on region (italian, french, spanish etc), but we did a "dinner party" which was one full meal end to end: Fig/Onion Brushetta Shrimp Wontony things Salad with pears and blue cheese (we made) Pea soup with scallop Tenderloin Potatoes something or other Chocolate cake (we made) Creme Brulee I'm missing something in there... ...if you feel it, why don't you sing along... |
|||
|
|
||||
|
bittersweet418 |
#152 |
|
||
|
Posts: 2087 04/30/2009 1:27 PM |
That sounds awesome, actually. I really want to do that.
Where was the cooking class at? |
|||
|
|
||||
|
Weeba |
#153 |
|
||
|
Posts: 26077 04/30/2009 1:35 PM Nothing Is Easy Anymore
|
http://www.cambridgeculinary.com/index.asp
...if you feel it, why don't you sing along... |
|||
|
|
||||
|
Jammer3781 |
#154 |
|
||
|
Posts: 10632 04/30/2009 2:26 PM 3 Seconds Behind |
Well, that just made me hungry!
The culinary institute here offers classes, and so does one of Steve's favorite restaurants (it's kind of trendy and they have a very creative chef), so we'll probably do both at one point or another.
- Kristen
Jammer3781@oarfans.com |
|||
|
|
||||
|
Weeba |
#155 |
|
||
|
Posts: 26080 04/30/2009 2:42 PM Nothing Is Easy Anymore
|
http://www.cookingschoolsofamerica.com/ is the top level site for the place we went to
...if you feel it, why don't you sing along... |
|||
|
|
||||
|
shOARtatry |
#156 |
|
||
|
Posts: 7912 04/30/2009 2:44 PM Bad Mamma Jamma |
It was a blast. We're going to do it again with another couple. 
that does sound cool though...i wonder if johnson and wales does anything like that here... |
|||
|
|
||||
|
Weeba |
#157 |
|
||
|
Posts: 26081 04/30/2009 2:46 PM Nothing Is Easy Anymore
|
I like cooking?
...if you feel it, why don't you sing along... |
|||
|
|
||||
|
Jammer3781 |
#158 |
|
||
|
Posts: 10633 04/30/2009 2:54 PM 3 Seconds Behind |
Weeba wrote: Cool, they have one in Pittsburgh - I didn't even know that existed, we looked at the culinary school downtown. I'll have to check this other one out.
- Kristen
Jammer3781@oarfans.com |
|||
|
|
||||
|
Weeba |
#159 |
|
||
|
Posts: 26082 04/30/2009 3:05 PM Nothing Is Easy Anymore
|
The item I forgot was "green beans with mushrooms"
...if you feel it, why don't you sing along... |
|||
|
|
||||
|
shOARtatry |
#160 |
|
||
|
Posts: 7913 04/30/2009 3:06 PM Bad Mamma Jamma |
sounds complicated!
i can't find anything around here though....but the girl can't cook anyway so she'd probably be scared to try something like that. |
|||
|
|
||||
