User not logged in - login - register
Home Calendar Books School Tool Photo Gallery Message Boards Users Statistics Advertise Site Info
go to bottom | |
 Message Boards » » TWWers that cook (or enjoy cooking) Page 1 ... 23 24 25 26 [27] 28, Prev Next  
krallum2016
All American
1356 Posts
user info
edit post

Who cookin 2nite?

5/24/2016 4:13:19 PM

krallum2016
All American
1356 Posts
user info
edit post

I'll start.

Making fajitas pollo(s) tonight. Pics to come.

[Edited on May 24, 2016 at 5:18 PM. Reason : or Cx as my Art History friends like to call it]

5/24/2016 5:14:15 PM

Byrn Stuff
backpacker
19057 Posts
user info
edit post

Wife's sick. The homemade chicken soup I made her turned out pretty well. Chicken thighs, carrots, onion, celery, fresh thyme, and herbes de provence.

5/24/2016 6:49:56 PM

Mtan Man214
All American
2638 Posts
user info
edit post

panko-parm crusted mushrooms and smoked chicken sausage

5/24/2016 7:15:57 PM

A Tanzarian
drip drip boom
9668 Posts
user info
edit post

Spaghetti with homemade sauce

5/24/2016 8:38:26 PM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

acraw do you have a good pho recipe you can share? I've made it twice. The first time was outstanding - better than most places I've had it in restaurants because I really concentrated it. The second time was pretty much a fail. Not sure why I'm getting the inconsistency. It's also a pretty laborious process for one person to eat. I do jar and freeze the broth for later use too though.

also, is doing a pho ga quicker/easier than doing a traditional beef pho?

on a final note - I never know how I should pronounce pho. I know the right way, but I feel like if I pronounce it that way 99% of the time I sound pretentious to the people I'm dining with, whereas if I pronounce it the American way I sound ignorant to the people I'm ordering it from

5/26/2016 10:40:36 AM

dustm
All American
14266 Posts
user info
edit post

It's supposedly pronounced like fuck without the ck, sorta like when you almost drop the f bomb in front of your grandparents or boss's boss

5/26/2016 2:47:57 PM

jbrick83
All American
23447 Posts
user info
edit post

^ That would be correct.

5/26/2016 3:21:38 PM

synapse
play so hard
57496 Posts
user info
edit post

supposedly

5/26/2016 3:37:02 PM

acraw
All American
9221 Posts
user info
edit post

well, I don't measure anything, but I can try to make you a recipe. Chicken is going to have a different flavor profile than beef, so I prefer beef. It's deeper, richer. I also think fresh pho noodles makes a difference.

5/26/2016 6:24:18 PM

dustm
All American
14266 Posts
user info
edit post

I, too would be interested in your pho recipe

5/26/2016 7:47:34 PM

acraw
All American
9221 Posts
user info
edit post

My stock a few months ago, just added the shanks to the pot.


I think this is thorough enough. You can really add anything you like in the end. The amount of water is an estimate, you can always add more if stock becomes too salty after cooking down the shank. But start with 2L.

Preparing the broth

2 L water
1 inch slice ginger root, cleaned, with skin
1 half of small yellow onion
1-2 star anise (optional)
2 beef shank with marrow
Eye of round beef, thinly sliced
1 tablespoon sugar
Half pack of asian beef meatballs frozen( thaw and set aside) https://vrcamacho85.files.wordpress.com/2013/11/pho2.jpg

Bring water to boil and add beef shanks.

Char the half onion and ginger on a gas stove on low heat. If you don’t have a gas stove, can use a broiler. If none of the above, can pan sear with a small amount of oil on cast iron or regular pan. The idea is to get the flavors out of them.

Add 2 tablespoons of the pho base to the pot. Add 1 tablespoon of oyster sauce ( can substitute 1 tablespoon soy sauce+ 1 tablespoon sugar)
http://ecx.images-amazon.com/images/I/51awXCUhhGL.jpg

Stock should be ready in 2 hrs. If you have more time, put on low heat for another 1 or 2 hrs. But the shanks should be fork tender tested. At this point you can leave the ginger and onion in the stock or toss. The last 10 minutes, add the meatballs they are already precooked.

Preparing the bowl:
Put fresh pho noodles in a large mixing bowl. Bring water to a boil and pour it over pho noodles to soften. Then strain under cold water to stop cooking.

Put the softened noodles in your serving bowl. Add the thinly sliced eye of round beef on top of noodles. Add the stock that has come to a boil, over the eye of round, and should be pink.

The following are condiments and other things I like to add, but not all the time, usually it’s what’s on hand for extra protein:

Shrimp, boiled
Imitation crabs, sliced
Beef tripe, these are tough so cook for 30min
Pork blood, precooked
Shredded chicken breast


Herbs and aroma
Cilantro
Fried onion http://www.templeofthai.com/images/products/3221121015.jpg
Red chili oil https://www.gourmetfoodworld.com/images/Product/medium/dynasty-hot-chili-oil-1S-635.jpg
sriracha
Lime wedges
Green onions

[Edited on May 26, 2016 at 11:32 PM. Reason : mm]

5/26/2016 11:28:51 PM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

beautiful. thanks for that - I'll give it a try soon!

5/27/2016 9:15:37 AM

krallum2016
All American
1356 Posts
user info
edit post

How do I join the official tww potluxx club?

5/27/2016 10:32:55 AM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

I'd actually be down to join/start one as long as I'm not the only single person every week/month.

5/27/2016 3:58:36 PM

krallum2016
All American
1356 Posts
user info
edit post

We have a separate s1ngles club if you want to join that

5/27/2016 4:02:08 PM

acraw
All American
9221 Posts
user info
edit post

I would love to do a pho night! But I would be driving from the midwest.

5/27/2016 8:49:38 PM

Exiled
Eyes up here ^^
5829 Posts
user info
edit post

Isn't there a method to roasting the bones first in pho? Could've sworn I saw a couple recipes like that a while back when I was interested in making this myself.

5/31/2016 9:11:39 AM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

I always boiled and used a spoon strainer to skim off the garbage that comes to the top. acraw is the Pho Pro, though (triple rhyme kinda)

5/31/2016 10:26:24 AM

LastInACC
All American
1661 Posts
user info
edit post

LOL white people making pho. Anyways my tip. 12 hours...that's right 12 hours or more. Once your broth boils...turn down real low for at least 12 hours. Leave it over night...unless you scare burning your house down but that's how we do it in my house.

5/31/2016 3:00:43 PM

acraw
All American
9221 Posts
user info
edit post

Hmm I have never roasted the beef bones before. But that sounds amazing when it gets all caramely. I would use like a 9x13 pan so that I could pour off the juices right into the pot for some flavor. I'll have to try this or my next round of pho.

And PS- Bitch, I'm half asian

[Edited on May 31, 2016 at 5:52 PM. Reason : ....]

5/31/2016 5:52:29 PM

synapse
play so hard
57496 Posts
user info
edit post

I roast turkey bones when making stock. Shits good.

5/31/2016 5:54:16 PM

krallum2016
All American
1356 Posts
user info
edit post

How do you eat the bones?

5/31/2016 11:18:44 PM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

Beef Wellington.



8/22/2016 9:21:06 AM

Doss2k
All American
18474 Posts
user info
edit post

That looks delicious

8/22/2016 9:22:31 AM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post



Thai Basil Chicken, fried rice, and a Thai fried egg.

9/13/2016 5:40:27 PM

SSS
All American
3629 Posts
user info
edit post

9/13/2016 5:47:37 PM

Exiled
Eyes up here ^^
5829 Posts
user info
edit post

What makes the fried egg Thai?

9/14/2016 7:35:46 AM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

it's fried by being dropped into a lot of oil and you cook the top by spooning oil over it - it cooks pretty much immediately that way so it's actually the trickiest part of the operation.

9/14/2016 9:36:22 AM

GREEN JAY
All American
14178 Posts
user info
edit post

dinner at ncsuallday's house tonight!

9/14/2016 2:41:50 PM

shoot
All American
6365 Posts
user info
edit post

Cook meals for 1.5 yrs for the family.

9/14/2016 3:00:49 PM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

no pictures this time but I found a new way to do fried rice.

I had thought that day old (or more) rice was the only way to go but I've actually found that you can cook a fresh batch and then dump it out on a baking pan and fan it out so it cools down. After about half an hour to an hour you can then fry up the rice and it gets the crispiness that old rice gets when you fry it, but it has an improved texture.

As always, fry on super high heat and be very sparing with wet ingredients. They're more about fragrance and color. Use actual salt to salten it up rather than soy sauce once you've got the color.

I also saw that some people add a little bit of premade sauces (oyster, hoisen, fish, etc.) into the rice when they fry. I tried with a little bit of oyster sauce and really enjoyed it.

1/2/2017 10:33:29 PM

acraw
All American
9221 Posts
user info
edit post

Yo. That's too much work. Just don't do add too much water to the cooker and you will get harder grains.

1/2/2017 11:33:33 PM

dmspack
very good poster
18714 Posts
user info
edit post

http://www.bonappetit.com/recipe/giant-chocolate-chip-skillet-cookie?mbid=social_twitter

i made this giant cookie in a skillet today. very good. very easy.

1/29/2017 6:21:10 PM

NeuseRvrRat
hello Mr. NSA!
35116 Posts
user info
edit post

help me out with sides that are somewhat healthy and don't suck

1/31/2017 7:22:28 PM

AndyMac
All American
31879 Posts
user info
edit post

Made some pasta yesterday, bread today





[Edited on January 31, 2017 at 8:02 PM. Reason : ]

1/31/2017 7:56:21 PM

ncsuallday
Sink the Flagship
9731 Posts
user info
edit post

^looks good! give us the details - what is it? shrimp/chicken alfredo? vodka sauce?

Quote :
"help me out with sides that are somewhat healthy and don't suck"


are you on a certain type of diet? I can tell you a lot more if I know what exactly you're trying to avoid.

my go to side when I'm dieting is sauteed fresh spinach. I think it's really important to cook with garlic cloves as opposed to powder so you can get basically a quart sized jar full of already peeled cloves at any Asian market for like $3 and they last for months. basically, I just dice up some whole cloves and then thinly slice a shallot or two (or onion) and sautee them in some oil with as much butter as you're willing to spare on your diet. throw in the spinach and cover just long enough for it to start to wilt and then take it off the heat. if it goes too long it really loses its character and just turns to the mush you probably had in a can as a kid. I usually eat it with fish but it goes with anything.

you can cook mushrooms the exact same way - mushrooms and spinach both absorb whatever they're cooked in like a sponge.

braised brussel sprouts are another favorite of mine although I know people are really turned off by them. basically you just half a bunch of sprouts and then throw them on a baking tray with a little oil or cooking spray and broil them until they're done and toss in a little olive oil with sea salt. I like them a little charred and crispy on the outside and I've had people really change their opinions on sprouts after having them that way.

[Edited on February 1, 2017 at 9:45 AM. Reason : .]

2/1/2017 9:45:11 AM

Exiled
Eyes up here ^^
5829 Posts
user info
edit post

Man I've been craving pasta something fierce. That picture is not helping.

As for sides, something I've been doing recently (since they're dirt cheap right now) is collards in a crockpot. Couple bunches, a smoked turkey wing/leg (you usually find these in the meat section close to cooked hams), a can of chicken broth and a can of water. 3 hours on high, will last me most of the week.

Roasting cauliflower is also up there on my list recently as well. break down into floret and toss with some olive oil and seasonings of your choice. 450 for 20 minutes, turning half way through.

2/1/2017 10:14:52 AM

dmspack
very good poster
18714 Posts
user info
edit post

^yeah my girlfriend has gotten me to really like brussel sprouts.

for sides, i love cabbage...just cooked down with some onion and a little butter or oil. salt and pepper and a bit of vinegar. green beans are a favorites of mine too (not canned, obviously).

2/1/2017 10:20:02 AM

Bullet
All American
24839 Posts
user info
edit post

Yep, love spinach, brussel sprouts, green beans, cabbage... and sauteed/steamed asparagus. Also a big fan of grilled zucchini spears (especially over charcoal).

I've also become a big fan of slightly sauteed "slaw", cabbage with onions, carrots, cumin, sesame oil... i just throw different stuff in there every time. Usually start with the carrots if I'm using those to make sure they're not completely crunchy.

2/1/2017 10:27:53 AM

dmspack
very good poster
18714 Posts
user info
edit post

got a small garden at the house and in the summer we've got more squash and zucchini than we know what to do with. i like squash and zucchini a lot but it can get old after a while.

for a cold side, a cucumber salad is pretty easy and i enjoy it. thinly sliced cucumber, a little thinly sliced onion, maybe a tablespoon of honey, apple cider vinegar and salt and pepper to taste. not at all an exact science...just add stuff till it tastes right. but that's a nice, easy side that's different than just sauteed vegetables.

another cold side i like is tomato and cucumber salad. diced tomato, sliced cucumber, and just do salt, pepper, vinegar, olive oil to taste. you can add basil and fresh mozzarella or feta too. -

2/1/2017 10:47:16 AM

Bullet
All American
24839 Posts
user info
edit post

Do you have a spiralizer for your zucchini? We really like making spaghetti and other noodle dishes with that. Just spiralize, throw in a pan with some salt/pepper/olive oil and sautee for a few minutes.

2/1/2017 11:14:10 AM

synapse
play so hard
57496 Posts
user info
edit post

Zucchini bread is pretty popular for those swimming in it

2/1/2017 11:57:57 AM

Bullet
All American
24839 Posts
user info
edit post

we made zuchnni soup recently, sauteed zuchni, onions, mushroosm, spices, chicken broth, then blended it into a thick soup. very good.

2/1/2017 12:21:41 PM

dmspack
very good poster
18714 Posts
user info
edit post

Quote :
"Do you have a spiralizer for your zucchini?"


tried it for the first time this year. very good. didn't think i'd like it but it was good.

2/1/2017 12:58:33 PM

GREEN JAY
All American
14178 Posts
user info
edit post

I got a spiralizer attachment for my kitchenaid but didn't use it yet. anyone tried it?


tonight we are having honey mustard roasted pork tenderloin, mashed redskins, and mango salsa

2/1/2017 6:15:41 PM

AndyMac
All American
31879 Posts
user info
edit post

Quote :
"^looks good! give us the details - what is it? shrimp/chicken alfredo? vodka sauce?
"


It was Chicken fettuccine with sun dried tomato and basil cream sauce.

2/6/2017 11:29:46 PM

ShinAntonio
Zinc Saucier
18895 Posts
user info
edit post

I made this on Sunday:
https://www.youtube.com/watch?v=LkAjV_BwM7Y

Very good, and I think it'll make a good lunch each week. Here's the full recipe:
https://mymealprepsunday.com/2016/10/25/red-curry-chicken-stir-fry/

2/6/2017 11:58:28 PM

AndyMac
All American
31879 Posts
user info
edit post

Made this Beef Stroganoff recipe tonight for v-day and it was absolutely amazing. Only changes I'd make next time will be doubling the mushrooms and slicing the beef thinner (the thinner pieces were much more tender).

http://foodwishes.blogspot.com/2011/03/no-russian-this-beef-stroganoff-recipe.html

used this Crème Fraiche recipe/technique in it that was dead simple and worked better than I ever expected it was.

http://foodwishes.blogspot.com/2011/03/homemade-creme-fraiche-nobodys-ever.html

2/14/2017 8:14:18 PM

NeuseRvrRat
hello Mr. NSA!
35116 Posts
user info
edit post

shrimp and grits tonight

twas bangin

2/20/2017 7:31:32 PM

 Message Boards » Chit Chat » TWWers that cook (or enjoy cooking) Page 1 ... 23 24 25 26 [27] 28, Prev Next  
go to top | |
Admin Options : move topic | lock topic

© 2019 by The Wolf Web - All Rights Reserved.
The material located at this site is not endorsed, sponsored or provided by or on behalf of North Carolina State University.
Powered by CrazyWeb v2.37 - our disclaimer.