GeorgioCostanzaX
Member
aglio e olio…if you like spice and garlic this is da bomba.
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Cooking GAF: OT
- Thread starter GeorgioCostanzaX
- Start date
StreetsofBeige
Gold Member
Mephisto,
You post a lot of good looking cooking pics. Just curious. Do you have training as a chef? Do you read recipes online? Or do you just do your own judgement making dishes doing your own thing?
You post a lot of good looking cooking pics. Just curious. Do you have training as a chef? Do you read recipes online? Or do you just do your own judgement making dishes doing your own thing?
GeorgioCostanzaX
Member
No training literally just TikTok and a few things I picked up from my dad also not a chef…also fyi I suck at anything involving baking.
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GeorgioCostanzaX
Member
Looks delicious: chicken or fish?
Pan-fried in olive oil, just salt and cracked pepper. Delicious.
GeekyDad
Member
Sorry, yeah, salmon. Gonna make it part of my weekly meal plan, I think. It's just quick and easy to make.
Darth_Ghandi
Banned
The REAL kfc.
Ozzy Onya A2Z
Member
The REAL kfc.
I'm on my way with a six pack to share.
StreetsofBeige
Gold Member
Something different. But I love it.
Instead of usual shit like mayo, mustard, bbq sauce etc... (even the variations they have), in the past year or so I've been drowning sandwiches, dipping roasted chicken, or even in a burger. Tzatziki.
Instead of usual shit like mayo, mustard, bbq sauce etc... (even the variations they have), in the past year or so I've been drowning sandwiches, dipping roasted chicken, or even in a burger. Tzatziki.
BadBurger
Many “Whelps”! Handle It!
aglio e olio…if you like spice and garlic this is da bomba.
I made this after watching Chef, with John Favreau, and then seeing him and Roy Choi make it in real-time on their Netflix cooking show several years back. I keep mine simple, just like them - nothing but olive oil, butter, parsley, parmesan, garlic, salt, pepper, the pasta water, and red chili flakes (I prefer angel hair myself).
I shit you not this dish got me laid back in 2016, 2017. I had a hot neighbor who used to chat me up over our fence sometimes. Somehow the conversation came around to cooking and how bad she sucked at it and wanted to know how to learn to cook with simple dishes (sounds like a Playboy letter but seriously, gen Z women man). I showed her how to make this, which is super cheap and quick, and she seemed so impressed her mood changed from "chatty neighbor who I think said she liked Doctor Who or some British shit" to "holy shit I think this hot young chick is seriously trying to fuck my old ass".
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GeorgioCostanzaX
Member
Food is love?
Darth_Ghandi
Banned
Hotpot is my favorite go to for an easy meal if I’m entertaining.
Super quick and easy if you are coming home from work on a Friday and don’t have a ton of time since everything is pretty much just opening the box and serving.
I lucked out and found a nice parted pot so that I can have two broths.
The broths also come in packages so no stress there.
Super quick and easy if you are coming home from work on a Friday and don’t have a ton of time since everything is pretty much just opening the box and serving.
I lucked out and found a nice parted pot so that I can have two broths.
The broths also come in packages so no stress there.
.
GeekyDad
Member
Tried using coriander in my curry this time. Oh, the regret...
My wife loved it, said she thought it was better than the last batch, but it's just not for me. I can still taste/smell the aftertaste the day after. I don't know...it has a sweetness or something that just doesn't agree with my senses.
My wife loved it, said she thought it was better than the last batch, but it's just not for me. I can still taste/smell the aftertaste the day after. I don't know...it has a sweetness or something that just doesn't agree with my senses.
Ozzy Onya A2Z
Member
People either love or hate coriander, there is no in-between.
Darth_Ghandi
Banned
I’ve found that coriander that isn’t that fresh can be more off putting to some.
I think someone said it was a genetic thing too. No idea about that but I do love me some coriander.
I think someone said it was a genetic thing too. No idea about that but I do love me some coriander.
GeekyDad
Member
BadBurger
Many “Whelps”! Handle It!
BadBurger a week is a long time to marinade. Did the acid cook it some?
I use a vacuum sealer when I marinate sometimes, so I wasn't worried about spoiling. And yes, the outer bit of tissue in some places will get slightly cooked by acidic marinades after even just a day in my experience (depends on how acidic one makes it). If you zoom in on the first and look at the thigh on the right it's pretty prevalent, that pic was snapped prior to jacking up the heat and flipping for more sear.
StreetsofBeige
Gold Member
Hate Club here for anything resembling parsley, coriander, cilantro. Not even sure if they are the same thing, but close enough.
The worst is you go to a pub and it can be mashed right into the toppings on nachos or fajitas. Or they sprinkle that shit on top my fish and chips for whatever reason.
If I had to choose between coriander or Ricardo's skin peel in my food, I'd probably flip a coin.
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BadBurger
Many “Whelps”! Handle It!
I've found that people who dislike coriander were either using too little or far too much. When they're given a dish with an appropriate use of and amount of coriander they tend to change their mind.
Ozzy Onya A2Z
Member
Took my wife 2 decades to turn the corner on coriander. She hates anything remotely aniseed tasting.
A couple of snaps I remembered to take on the old phone -
Country style chicken casserole my misses does, basically a throw it all in a slow cooker sort of deal (cooked for about 10 hours or so while we work). Chicken thigh, mini potatoes, celery, bay leaves, carrot, onion, chicken stock and we had some Jasmine rice in the cupboard as we had run out of long grain.
Lamb backstrap marinated overnight from the local butcher and flame grilled on the charcoal BBQ outback. We decided to turn it into a makeshift souvlaki mash up wrap. So tasty and just the basics e.g. iceberg lettuce, tomato slices, raw red onion slivers, homemade tzatziki plus a bit of hot sauce.
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GeorgioCostanzaX
Member
Sometimes you just need a good burger…takeout burgers suck unless eaten immediately in my experience so unless I’m at a sit down I prefer home brew.
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nush
Member
These two are. It's one of those American names that differ from the English.
GeorgioCostanzaX
Member
Double Post
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GeorgioCostanzaX
Member
Did I do Mother’s Day right? Filet of beef Maine Lobster tails, Caesar salad and Au Gratin (cheesy) sliced potatoes….I guess h have to paint you a word picture since photo uploads aren’t working?
Hawking Radiation
Member
Jesus Christ, a fucking week ?!!Left some chicken thighs marinating in a cilantro and lime solution for nearly a week, grilled up on the electric:
Made a sammich for the first meal from it:
The marinade must've absorbed into that chicken right down the the atomic level.
Did that chicken not fall apart the moment you took it out to grill?
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StreetsofBeige
Gold Member
Why is there peanut butter?!Did I do Mother’s Day right? Filet of beef Maine Lobster tails, Caesar salad and Au Gratin (cheesy) sliced potatoes….I guess h have to paint you a word picture since photo uploads aren’t working?
Years back my bro and sister in law marinated pieces of pork or beef overnight in some sauce with pineapple juice. LOL. The acid broke down the meat so after he grilled it up it was like a pasty pate. Disgusting.
My bro was wondering what the hell happened. Then his wife said she marinated the meat in the fridge in that sauce she made. What a waste of money. My bro BBQ'ed a full rack of it for family. He was pissed.
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GeorgioCostanzaX
Member
It was just in the background from shopping.
BadBurger
Many “Whelps”! Handle It!
It was certainly tender.
Hawking Radiation
Member
Just never heard of anyone marinating something that long but hey if it works for you then awesome.
I might try it myself.
BadBurger
Many “Whelps”! Handle It!
As I mentioned to another reply, I use a vacuum sealer when I am going to marinate something for longer than a day or so. Stops it from spoiling.
Raven117
Member
Dude, you put celery in this? What kind of hot sauce is that? Why is that going in there?!aglio e olio…if you like spice and garlic this is da bomba.
This is truly one of the greatest pasta dishes in existence.
It is as follows:
Spaghetti
Olive Oil
Garlic
Red pepper
Parsley
Lemon
Bit of Parm
Cracked black pepper
Salt
(Maybe pancetta or bacon if you want the protien...and even this is edgy)
And its very much dependent on technique.
Thats it.
(Im just giving you a hard time, glad you found this awesome pasta dish!)
PSA: Be careful with marinades folks....Longer doesn't always mean better. If you are using alot of acid, its going to somewhat cook the meat (and its going to be harder to cook properly (ie, char up in a good way and really mess with the texture).
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StreetsofBeige
Gold Member
Roasted these at 425F for around an hour.
- Made a random marinade of roughly this General Tsao VH sauce (70%) and 10% each of honey, soy sauce, hot sauce
- Sprinkled salt and pepper all over the legs
- Dipped each drum into a beer glass of the sauce
- Then sprinkled some club house chicken spice powder
- At the half hour point, spooned sauce in the pan on them, flipped them, and added more chicken spice powder if needed
- Came out great, but next time if I make a similar marinade I'm going to add more honey ratio. Maybe make it 60% VH sauce and 20% honey. I was hoping to make some sweet and salty glaze. It was tasty but not really honey glazy as I hoped
- Made a random marinade of roughly this General Tsao VH sauce (70%) and 10% each of honey, soy sauce, hot sauce
- Sprinkled salt and pepper all over the legs
- Dipped each drum into a beer glass of the sauce
- Then sprinkled some club house chicken spice powder
- At the half hour point, spooned sauce in the pan on them, flipped them, and added more chicken spice powder if needed
- Came out great, but next time if I make a similar marinade I'm going to add more honey ratio. Maybe make it 60% VH sauce and 20% honey. I was hoping to make some sweet and salty glaze. It was tasty but not really honey glazy as I hoped
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BadBurger
Many “Whelps”! Handle It!
Roasted these at 425F for around an hour.
- Made a random marinade of roughly this General Tsao VH sauce (70%) and 10% each of honey, soy sauce, hot sauce
- Sprinkled salt and pepper all over the legs
- Dipped each drum into a beer glass of the sauce
- Then sprinkled some club house chicken spice powder
- At the half hour point, spooned sauce in the pan on them, flipped them, and added more chicken spice powder if needed
- Came out great, but next time if I make a similar marinade I'm going to add more honey ratio. Maybe make it 60% VH sauce and 20% honey. I was hoping to make some sweet and salty glaze. It was tasty but not really honey glazy as I hoped
How dare you make me this hungry.
Ozzy Onya A2Z
Member
Misses and son both have Influenza A (the flu) for the last week. Cooked a nice batch of some basic roast chicken and vegies soup to mend what ails. Of course roasted a chicken, reduced some yellow onions, garlic, ginger, salt then some diced vegies such as carrot and celery etc to finally add 6 cups of homemade chicken stock plus some dill and slow cook for hours. Ready made lunches or dinners for them both. Usually we just add a slice of buttered toast too.
ResilientBanana
Member
Pesto Chicken Orzo
Lemon Garlic Yogurt Marinated Chicken Skewers
Parmesan Pan-Fried Gnocchi
Lemon Pan-fried Prosciutto with Gnocchi with Romano and Parmesan
Chicken with Zucchini and Rice with Lemon Garlic Yogurt
Lemon Garlic Yogurt Marinated Chicken Skewers
Parmesan Pan-Fried Gnocchi
Lemon Pan-fried Prosciutto with Gnocchi with Romano and Parmesan
Chicken with Zucchini and Rice with Lemon Garlic Yogurt
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StreetsofBeige
Gold Member
Nice. That soup looks like 50% chicken!Misses and son both have Influenza A (the flu) for the last week. Cooked a nice batch of some basic roast chicken and vegies soup to mend what ails. Of course roasted a chicken, reduced some yellow onions, garlic, ginger, salt then some diced vegies such as carrot and celery etc to finally add 6 cups of homemade chicken stock plus some dill and slow cook for hours. Ready made lunches or dinners for them both. Usually we just add a slice of buttered toast too.
I'd pound back all of those skewers.Pesto Chicken Orzo
Lemon Garlic Yogurt Marinated Chicken Skewers
Parmesan Pan-Fried Gnocchi
Lemon Pan-fried Prosciutto with Gnocchi with Romano and Parmesan
Chicken with Zucchini and Rice with Lemon Garlic Yogurt
Rarely make skewers on bbq. And when I have I do them shitty like the veggies and meat dont cook together nicely. Like is overdone and the other undercooked.
Ozzy Onya A2Z
Member
That all looks so delicious mate. Fucking well done!
ResilientBanana
Member
Thank you!
The secret is marinating the chicken in Yogurt, then not putting them on the grill right away and letting the heat die down a bit. Chicken is one of the hardest meats to cook on the BBQ. For me it is anyway.
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Ozzy Onya A2Z
Member
Misses and I banged out some homemade crispaaay chicken burgers. Here's some steps because I remembered to take some photos for a change -
1. Chicken breast soaked in buttermilk overnight (and a few spices sprinklings)
2. Then into a padding down of flour/cornflour, salt/onion salt, garlic powder, bit of paprika and cayenne
3. Homemade coleslaw with siracha and mayo dressing (don't mix until serving or it goes soggy) - has red onion slices, sliced cabbage and grated carrot plus a pinch of white pepper
4. Wifey made a little maple syrup hot sauce to drizzle over the fried chicken (chili powder, maple syrup, sweet paprika, pinch of salt, touch of vinegar and reduced a bit on heat)
5. Forgot pics here but deep fried the chicken in some oil and then in a moderate oven dried it out a little after frying for 2-3mins, came out so crispy and didn't need any cornflakes fakery etc
6. Assembly with added bacon and tomato slices
7. Complete and cut in half for easy eating, chicken was so moist
8. Daughter's version as she's not a big fan of coleslaw, so did lettuce and diced capsicum/tomato instead for her
1. Chicken breast soaked in buttermilk overnight (and a few spices sprinklings)
2. Then into a padding down of flour/cornflour, salt/onion salt, garlic powder, bit of paprika and cayenne
3. Homemade coleslaw with siracha and mayo dressing (don't mix until serving or it goes soggy) - has red onion slices, sliced cabbage and grated carrot plus a pinch of white pepper
4. Wifey made a little maple syrup hot sauce to drizzle over the fried chicken (chili powder, maple syrup, sweet paprika, pinch of salt, touch of vinegar and reduced a bit on heat)
5. Forgot pics here but deep fried the chicken in some oil and then in a moderate oven dried it out a little after frying for 2-3mins, came out so crispy and didn't need any cornflakes fakery etc
6. Assembly with added bacon and tomato slices
7. Complete and cut in half for easy eating, chicken was so moist
8. Daughter's version as she's not a big fan of coleslaw, so did lettuce and diced capsicum/tomato instead for her
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Sosokrates
Report me if I continue to console war
Mustard and mushroom sauce, pan fried pork fillet, mashed potato, roasted carrots and granny smith apple.
I took the recipe from this video
But changed it a bit, by using pork fillet and adding mushrooms.
I took the recipe from this video
But changed it a bit, by using pork fillet and adding mushrooms.
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Ozzy Onya A2Z
Member
You had me at mustard and mushroom sauce mate.
West Texas CEO
GAF's Nicest Lunch Thief and Nosiest Dildo Archeologist
ResilientBanana
Member
Mustard and mushroom sauce, pan fried pork fillet, mashed potato, roasted carrots and granny smith apple.
I took the recipe from this video
But changed it a bit, by using pork fillet and adding mushrooms.
Looks juicy as fuck!
nush
Member
I've been working on improving my Chinese cooking, with good results. I found this website for the instructions https://devour.asia/tag/cooking-chinese/ what I like about it is that it has very simple to follow instructions and also the recipes use a lot of the same base ingredients without getting bogged down with a specific brand or type of (For example Soy sauce). So if you buy a pack or jar of something you'll get to use it up over a range of recipes. Not just once and you forget what recipe you brought that sauce for so it just sits on the shelf.
It's just the main ingredients you need to go shopping for, vegetables or meat. I also leaned to cook Wood ear fungus dishes and tofu which I never knew how to before.
This morning with my new found skills I thought, could I stir fry a full English breakfast?
Well, yes you can! It was delicious and probably quicker than frying the regular way.
It's just the main ingredients you need to go shopping for, vegetables or meat. I also leaned to cook Wood ear fungus dishes and tofu which I never knew how to before.
This morning with my new found skills I thought, could I stir fry a full English breakfast?
Well, yes you can! It was delicious and probably quicker than frying the regular way.
GeekyDad
Member
They all look delicious, especially the broccoli and mushrooms. Can you give me a breakdown of that dish (spices and such)?I've been working on improving my Chinese cooking, with good results. I found this website for the instructions https://devour.asia/tag/cooking-chinese/ what I like about it is that it has very simple to follow instructions and also the recipes use a lot of the same base ingredients without getting bogged down with a specific brand or type of (For example Soy sauce). So if you buy a pack or jar of something you'll get to use it up over a range of recipes. Not just once and you forget what recipe you brought that sauce for so it just sits on the shelf.
It's just the main ingredients you need to go shopping for, vegetables or meat. I also leaned to cook Wood ear fungus dishes and tofu which I never knew how to before.
This morning with my new found skills I thought, could I stir fry a full English breakfast?
Well, yes you can! It was delicious and probably quicker than frying the regular way.