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ncsuallday
Sink the Flagship
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made Pho Ga (chicken Pho) for the first time. full disclosure - I've never even had Pho Ga before this because I'm such a big fan of the beef pho but this was incredible and way easier to make. also shout out to acraw for her tips on pho.

[Edited on February 27, 2017 at 9:53 AM. Reason : PII]

2/27/2017 9:51:54 AM

ncsuallday
Sink the Flagship
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Some recent things I had pictures of:



prime rib and leg of lamb that I did for easter.



second time ever trying to make Indian food (chicken curry) and it turned out great!



Buffalo chicken dip I made for a work party. The crust on top turned out perfect.




[Edited on May 3, 2017 at 11:13 AM. Reason : what height/width are these things supposed to be]

5/3/2017 10:45:27 AM

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^ can we get the recipe for that dip plz

5/3/2017 11:57:32 AM

0EPII1
All American
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Every time I look at this thread, the exact same thought crosses my mind:

[Most of] you people must have chronic constipation.

The average American adult gets 12 g fiber/day, and there is no reason to expect a different value for TWWers, so, yeah.

No wonder there is a massive fiber aisle in pharmacies, which I have not seen in all the other countries I have been to. (except maybe UK, but I don't remember the situation there)

BTW, fiber supplements might help with regularity (they never helped me when I tried them, and I tried 3 different types), but they do not provide any of the several other powerful benefits fiber in whole plant foods provides. The same applies to fiber added to foods.

5/3/2017 12:22:15 PM

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Fuck off Opie.

5/3/2017 12:24:04 PM

BigMan157
Suspended
103007 Posts
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he can tell how much fiber you're getting by sniffing your boxers

5/3/2017 12:30:02 PM

0EPII1
All American
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^^ lol why you mad tho???

probably constipated

5/3/2017 12:58:07 PM

EMCE
balls deep
88449 Posts
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Hey man, this thread was always intended to be free from judgement and food shaming. It's more about food enthusiasts. Unspoken rule, or whatever. Similarly, the 'Show your beautiful face' has always been free for us ugly people to post pics of ourselves without being judged.

mytwocents

[Edited on May 3, 2017 at 1:08 PM. Reason : or don't listen to me at all. See if I care.]

5/3/2017 1:07:12 PM

Bullet
All American
24683 Posts
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You cooked noodles? You must be constipated!

5/3/2017 1:18:54 PM

ncsuallday
Sink the Flagship
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lol it was for a work party for up to 60 people. I only had like a bite or two of it.

Quote :
"^ can we get the recipe for that dip plz"


I had this at a Superbowl party

The recipe is pretty simple:
-8oz Philadelphia Cream Cheese (one package)
-1 12 oz. bottle of Franks Red Hot (I'd adjust this depending on how hot you want it)
-1/2 Cup or so of Ranch
-1 Cup finely shredded cheese (original called for Monterrey Jack)

The original called for 2 cans of chicken but I can't bring myself to eat canned chicken so I poached a few chicken breasts and probably ended up with about a pound of meat and also got some really nice stock out of it. My friend also suggested using a grocery store rotisserie chicken.

Shred the chicken and mix everything together. I used a hand mixer in a bowl I put in my sink to avoid any splashback rather than break out the Kitchen Aid.

Put it in a baking dish and put it in at 350 degrees for about 25 minutes.

My spin on it was putting a nice crust on it by using a handful of coarsely shredded cheddar on top after the 25 minutes, putting it on the top rack, and boiling it on high. I kept my eye on it for just the right amount of caramelization but it took probably 5 minutes or less.

Garnish with jalapenos, blue cheese, cilantro, etc. if you want.

In my version I also went with extra cheese (used 2 cups) in the mixture because I had more chicken than the original recipe. I would advise against that because the cheese (at least what I had) made it too salty. Stick to the 1 cup of cheese in the sauce part unless you have a low sodium cheese or something.

[Edited on May 4, 2017 at 4:44 PM. Reason : salt]

5/4/2017 4:42:59 PM

ncsuallday
Sink the Flagship
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Cooked some Morels this weekend. First time having them - they were unlike any other mushroom I've ever had - they had a buttery/fatty taste like bone marrow.

I paired it with two London broils. I did one with our usual marinade (teriyaki and brown sugar) and then one Tuscan style with a bunch of fresh herbs, garlic and lemon juice. The Tuscan one turned out great (I had just done a set of thick steaks using this method last week that turned out great). This was on my grandparent's grill so it didn't get the char on the outside I normally like, but I got the temperature where I wanted it (the picture are the ends so the middle was much more rare.







[Edited on May 30, 2017 at 10:26 AM. Reason : size]

[Edited on May 30, 2017 at 10:37 AM. Reason : imgur would not work with me]

5/30/2017 10:24:10 AM

0EPII1
All American
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Plz 2 not make ur kids stupid

http://www.msn.com/en-us/foodanddrink/tipsandtricks/aluminum-foil-and-5-other-common-kitchen-items-that-are-toxic-when-used-to-cook/ar-BBu11sG

5/31/2017 5:35:55 AM

0EPII1
All American
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Free cooking webinar by some pro chef this Saturday and Sunday

https://www.facebook.com/Chef.Todd.Mohr/videos/10154591315417683/

6/3/2017 2:36:12 AM

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hey opie i have a recipe for you - http://myincrediblerecipes.com/chickenbaconranch/

6/3/2017 12:07:17 PM

ncsuallday
Sink the Flagship
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Got a couple prime steaks for dad and me (strip for me, ribeye for him). We also got fresh oysters and soft shell crabs. Picked up Trophy's new releases - an horchata stout and a pineapple/rasberry/Lime gose. Watching the US Open.

Anyone else cooking up something special today?

6/18/2017 2:49:20 PM

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Anyone have experience using pressure cookers? Like em?

6/21/2018 2:23:06 PM

A Tanzarian
drip drip boom
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After I don't know how many years trying to cook fries every way other than frying, I finally fried some fries.

Holy shit I've been missing out.

12/23/2018 10:17:36 PM

acraw
All American
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where are you ncsuallday?

12/23/2018 11:06:07 PM

NeuseRvrRat
hello Mr. NSA!
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made a big pot of blackeyed peas with chunks of country ham and a ham hock

chopped up some bacon and cooked it in a big dutch oven, removed the bacon, left the grease. sauted scallions and garlic. added de-stemmed and roughly chopped collards. cooked them down a little. added a little water. cooked off the water and put the bacon back in. salt, pepper, crushed red pepper, cider vinegar if you like.

sliced some sweet potatoes and baked them up with a little olive oil, salt, and cinnamon.

sous vided some big bone-in center cut pork chops. finished them on the grill with weber steak and chop seasoning.

did some cornbread in a cast iron pan in the oven, but it's not the fluffy kind. my granny is the only one i've ever seen make it this way. not sure what it's called. perfect blend of crunchy, chewy, and soft on the inside. she joined us today and made it for me.

1/1/2019 5:03:52 PM

A Tanzarian
drip drip boom
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That's a quality New Year's dinner.

We had pork tenderloin, dressed salad, and chocolate mousse.

1/2/2019 12:01:19 AM

A Tanzarian
drip drip boom
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Made some of these for dinner (without quite so much mayonnaise):



https://en.wikipedia.org/wiki/Completo

6/2/2019 12:44:31 AM

quiksilver
Veteran
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How was that? It looks god awful but im always open to new ideas. (Love curried goat and antelope) but that looks rough! Just curious what your thoughts were on the strange hot dog combo before i give it a swing.

6/3/2019 8:38:30 AM

afripino
All American
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In other news, I made pancakes.

6/3/2019 8:53:22 AM

Exiled
Eyes up here ^^
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Hey TWW chefs, I just inherited a country ham. What can I do with this side from soak and roast the whole thing, or maybe butcher it up to use as flavoring meat?

6/3/2019 10:48:18 AM

BettrOffDead
All American
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Use it to murder someone with high blood pressure

6/3/2019 3:48:37 PM

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Can y'all hit me some legit salmon recipes plz?

6/3/2019 3:57:53 PM

dmspack
very good poster
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That completo sounds good...although the avocado + mayo seems excessive in terms of creaminess.

6/3/2019 5:23:07 PM

NeuseRvrRat
hello Mr. NSA!
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^^^^slice it up, portion it up in freezer paper or vacuum seal bags, freeze them. pull them out for weekend breakfasts instead of sausage or bacon. brown them on both sides in cast iron, then set the slices aside and pour water in the hot pan and scrape up all the fond. return the slices to the pan and simmer until they're tender. the thin gravy goes good on rice, grits, scrambled eggs, sopped up with a biscuit or toast, whatever. it'll be a little salty, so don't salt your grits or rice if you do it. this is badass when you do breakfast for dinner, too.

and for god's sake don't put coffee in it trying to get it to darken up. use kitchen bouquet if you want it darker.

[Edited on June 3, 2019 at 8:27 PM. Reason : dds]

6/3/2019 8:22:34 PM

TreeTwista10
Laugh, Think, Cry
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the amount of mayo on that completo is more mayo than any individual should ever eat in a lifetime, let alone a meal

6/3/2019 10:46:17 PM

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I love mayo, but I have to agree with that assessment.

6/3/2019 11:11:44 PM

dmspack
very good poster
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yeah the mayo is excessive...but with the caveat

Quote :
"without quite so much mayonnaise"


i'd probably enjoy it

6/4/2019 6:07:42 AM

Exiled
Eyes up here ^^
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^^^^ Dig it, thanks!

I'm assuming I should do that whole scrub it thing first before slicing it up.

6/6/2019 8:49:58 AM

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now look, i don't ask for much from you people, but imma need those salmon recipes in the near future.

[Edited on June 6, 2019 at 10:34 AM. Reason : plz & thx ]

6/6/2019 10:34:20 AM

A Tanzarian
drip drip boom
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Re: the Completo

It was pretty good. We made ours with mayo spread on the bun, followed by the dog, avocado, tomatoes, and sauerkraut.

Topping proportions: 13g mayo, 45g avocado, 25g diced Romas, and 30g sauerkraut

We're going to try and make it through this list (at least the more unusual ones):

6/6/2019 2:07:23 PM

NeuseRvrRat
hello Mr. NSA!
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^^^if it has a bunch of salt and stuff caked on the outside, I'd wash that off.

6/6/2019 5:16:46 PM

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