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658103 Posts in 9262 Topics by 3396 Members Latest Member: - vlozan86 Most online today: 59 - most online ever: 494 (Jul 01, 2007, 02:59:53 PM)
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Author Topic: Cooking is intuitive and experimental until something gets set on fire: FOOD  (Read 21663 times)
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Antero
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Posts: 7526


« Reply #300 on: Jun 09, 2011, 05:31:46 PM »

Parents/uncle taking me to Alinea tonight as a graduation celebration.  Ohhhhhh man.
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Quote from: nonotyet
this has been OPINIONS IN CAPSLOCK
jm
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« Reply #301 on: Jun 09, 2011, 05:33:16 PM »

Whoa, tight!  That place costs mad hundos!
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YojimboMonkey
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Posts: 12034


« Reply #302 on: Jun 09, 2011, 05:34:47 PM »

Nice, I admit to some curiosity toward that kind of thing and that place in particular. Though I don't see myself ever dropping the bucks to check it out. Enjoy! And congrats, sorry I missed your party
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Bernard
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Posts: 9845


« Reply #303 on: Jun 10, 2011, 12:31:29 AM »

Oh my god, where did five pounds of broccoli just go.
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Ha, see, and look how Julian Casablancas ended up!!!!
clare
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Posts: 5192


« Reply #304 on: Jun 10, 2011, 12:33:39 AM »

Into your stomach?

I hope you didn't discard the stalks like the recipe suggested. What a waste of delicious broccoli.
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You must have a very long, thin, tapered penis.
davy
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Posts: 24822


« Reply #305 on: Jun 10, 2011, 12:56:43 AM »

I, for one, am not a fan of stalks.
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Ignatius
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Posts: 7082


« Reply #306 on: Jun 10, 2011, 01:05:37 AM »

That's cuz they don't cook at the same rate as the florets but if you cut them up thinner and or do some tricky stuff when you're maybe steaming them they are just as delicious as hell and they have the rippy delicious texture. I dunno, how about roasting the stalks clare?
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Antero
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Posts: 7526


« Reply #307 on: Jun 10, 2011, 01:08:52 AM »

Whoa, tight!  That place costs mad hundos!
My family celebrates hard.

Okay, that was an insane meal.  Possibly the nerdiest thing I've ever eaten.  An awesome experience, if you've got money to blow.  I need to process.
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Quote from: nonotyet
this has been OPINIONS IN CAPSLOCK
Antero
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Posts: 7526


« Reply #308 on: Jun 10, 2011, 01:19:12 AM »

Also, the sommelier had the most spectacular hair.  He looked like some sort of sacred tree with sideburns.

Also, incredibly cute nerdy redhead server who I would have talked to more except, like, parents inherently fuck up yer game.

Also, truffle explosion.
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Quote from: nonotyet
this has been OPINIONS IN CAPSLOCK
clare
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Posts: 5192


« Reply #309 on: Jun 10, 2011, 06:37:47 AM »

That's cuz they don't cook at the same rate as the florets but if you cut them up thinner and or do some tricky stuff when you're maybe steaming them they are just as delicious as hell and they have the rippy delicious texture. I dunno, how about roasting the stalks clare?

I'd do it for sure. I like the difference in texture that you get between the florets and the stalk, but then I don't mind it if the florets go mushy when I steam them.  You could definitely cut them thinner, but I find that peeling off the outer layer of the stalk (if there is one) kind of fixes the un-even cooking problem. I love broccoli. It's winter here now. That and steamed pumpkin are my standby right now - I sub them for about half my old serve of pasta (and I'm now at 13kilos lost).

My favourite dinner at the moment is half a cup of pasta with a truckload of steamed vegetables, pesto, chevre, shaved ham, and Tabasco.
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dumbfish
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« Reply #310 on: Jun 10, 2011, 07:43:43 AM »

I'm a fan of cutting the tough exterior off the stalks and enjoying the tasty cruchy spears within as one would with a carrot or daikon radish.
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Greg Nog
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« Reply #311 on: Jun 10, 2011, 08:41:26 AM »

That's an excellent idea.  I did not eat the stalks, but I'm sure my worms enjoyed them, and their castings will eventually be headed back into my stomach by way of tomatoes, so: circle of life.
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coldforge
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« Reply #312 on: Jun 10, 2011, 11:02:42 AM »

Greg, you end ALL your sentences with 'So: circle of life.'
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l'era del terzo mondo.
Bernard
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Posts: 9845


« Reply #313 on: Jun 10, 2011, 12:29:11 PM »

So: circle of Greg's sentences.
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Ha, see, and look how Julian Casablancas ended up!!!!
dumbfish
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Posts: 3869


« Reply #314 on: Jun 10, 2011, 12:34:04 PM »

Made a shrimp stirfry with some fresh vegggies last night and just blew it by overcooking everything. Got distracted by basketball. Now I have two pounds of shrimpy paste. Damnit.
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Love is awesome and has only Darko to fight for rebounds.
Greg Nog
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Posts: 21629


« Reply #315 on: Jun 10, 2011, 12:35:06 PM »

Perhaps the shrimpy paste may be used as flavor for future stirfry or kimchi, so: circle of life.
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peacocks
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Posts: 4615


« Reply #316 on: Jun 10, 2011, 02:32:36 PM »

Made the broccoli thing with only one head of broccoli but I really liked it and the party people did too! I somehow lost my olive oil (which wasn't "good" I don't think) in the move so I had to use the blasphemous vegetable oil instead. It was still edible! I did use basil leaves but did not buy pine nuts.

One side of my stove doesn't work and you can't read the numbers on my oven dial so I kind of have to guess and keep checking on things while they cook. There is definitely not a "roast" option.
« Last Edit: Jun 10, 2011, 02:34:07 PM by peacocks » Logged

dick-check your priviledge
milesofsparks
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Posts: 5200


« Reply #317 on: Jun 10, 2011, 03:16:23 PM »

I bought rocket pop molds today:


I am going to eat rocket pops ALL SUMMER LONG.
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With some of my research and knowledge I am a little sure about it.
Bernard
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Posts: 9845


« Reply #318 on: Jun 10, 2011, 04:54:27 PM »

LADY do not get me started on pops, I have a kind of ludicrous collection of pop molds from my sweaty pregnant lady days.
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Ha, see, and look how Julian Casablancas ended up!!!!
mixed cats
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Posts: 3200


« Reply #319 on: Jun 10, 2011, 04:57:59 PM »

Holy shit rocketpops
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call me, and we'll sit down and work it out
over pancakes and orange juices
milesofsparks
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Posts: 5200


« Reply #320 on: Jun 10, 2011, 05:59:17 PM »

LADY do not get me started on pops, I have a kind of ludicrous collection of pop molds from my sweaty pregnant lady days.

I would like to see this collection. 

mc--these things cost like $8, which I could spend in one trip to the frozen food aisle at KeyFood.  I will test drive them and let you all know if they're good ones.  (I actually spent a while shopping online and IRL looking for plain ones, but they're all wacky with inbuilt straws and such, so these were actually pretty basic.)
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With some of my research and knowledge I am a little sure about it.
davy
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Posts: 24822


« Reply #321 on: Jun 10, 2011, 06:25:21 PM »

L & I have been talking about buying this and having ourselves a poptastic summer:



It's a pop cookbook!
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mixed cats
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Posts: 3200


« Reply #322 on: Jun 10, 2011, 08:01:23 PM »

Yeah we had the little "regular" shaped ones when I was a kid. When I got older I used to just pour soda in an ice cube tray with toothpicks. Rocketpops are very appealing to me because I like rockets!
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call me, and we'll sit down and work it out
over pancakes and orange juices
YojimboMonkey
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Posts: 12034


« Reply #323 on: Jun 11, 2011, 09:10:40 PM »

I brined and smoked some chicken thighs tonight, and made some red beans & rice from scratch, and though both of those were delicious (the chicken might have been a tad too salty and the beans might have been a tad too spicy), the real star of the dinner was the cauliflower. And it was so stupidly simple. I took a head of cauliflower, pulled off the leaves & cut away enough stem so it sat level, buttered the thing, shook curry powder all over it and a little salt, then double wrapped it in foil and put it on the grill just long enough to be tender but still have a little life to it. Man when I opened that foil it was the most amazing smell ever.  The kids are going gaga over it. The kids, who are pretty standard boys when it comes to this stuff and regard any vegetable with suspicion.
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FreddyKnuckles
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Posts: 11705


« Reply #324 on: Jun 12, 2011, 12:12:49 AM »

Went to a satellite party for testicle festival tonight (Google it) 

Ate some fried bull balls.  Yep.

Basically these things sliced, battered, and fried...

(that's not me)  nsfw?
http://blogs.courierpostonline.com/fishhead/files/2009/03/bull_balls.jpg
« Last Edit: Jun 12, 2011, 12:42:40 AM by FreddyKnuckles » Logged

Quote from: Heathcote
I'm in with Greg Nog, IT'S FUCKING FAFFLE TIME!
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LPTJ | Last Plane Forums | Departure Lounge | Topic: Cooking is intuitive and experimental until something gets set on fire: FOOD
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