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Post by BrownstotheBone on Jan 10, 2013 22:31:24 GMT -5
Going to school to be a Chef in my minor and my Major is Food and Beverage Management. You need help with things or just want recipes let me know!!! Love to cook and love to help others perfect their favorite dishes. Cool, share anything you want. I cook all the time for my family. This thread has possibilities.
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G&T
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Post by G&T on Jan 10, 2013 22:34:37 GMT -5
I've long struggled making rice. No joke. I cannot get it right. I know how to do it, but it always messes up. Seriously, though, can't wait to hear your recipes and advice. Simple trick always 2 to 1 2 parts liquid to 1 part rice. Start cold water, over low medium heat heat till you see small bubbles, then cover, about 10 to 15 minutes later check on the rice, you want to see no liquid. just spaces where the bubbles came up. Set the lid back on take off the heat and let the steam from the heat finish the rice about 10 minutes. Then Fluff with a fork always a fork makes it fluffy spoons flatten the grains. Does that help BG19 Yeah good stuff. I make a lot of rice and will add that some pans are less conducive to rice than others. Thick bottom stainless works best for me.
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G&T
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Post by G&T on Jan 10, 2013 22:38:01 GMT -5
I got a question, when you grill bacon wrapped whatever (lets say chicken), isn't the best way to do it with skewers, to keep it there? How do you get the sides of that bacon cooked well if so. Or do you throw it in pan 1st? Take a whole chicken and pat it dry. Breast side up, layer bacon strips across the entire bird covering what you can. Roast on grill until done. You're welcome.
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G&T
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Post by G&T on Jan 10, 2013 22:38:54 GMT -5
Tie the chicken legs up like Mrs. TommyDee on a Saturday night too.
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TommyDee
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Post by TommyDee on Jan 10, 2013 22:41:04 GMT -5
That's usually the night I get pussy.
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G&T
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Post by G&T on Jan 10, 2013 22:43:12 GMT -5
I don't have one because I love to make rice of all kinds, but even pros use these things. I heard on Food Network once that sushi chefs in Japan start with three years of rice school.
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TommyDee
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Post by TommyDee on Jan 10, 2013 22:46:54 GMT -5
I like Arborio rice G&T.
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G&T
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Post by G&T on Jan 10, 2013 22:51:32 GMT -5
Aborio is the traditional risotto rice. Chopped onions cooked in olive oil, add rice and toast for a few minutes, start adding warm chicken stock a cup at a time and stir. The rice absorbs the liquid and you add another cup of stock. 1 cup of rice takes 5-6 cups of stock in my experience. Then when the rice is just about finished add some grated Parmesan and butter and mix.
I do all kinds of things with that general technique, my favorite being adding in chopped spinach and shrimp 10 minutes before its done.
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Post by TommyDee on Jan 10, 2013 22:57:50 GMT -5
My wife makes great Risotto with it. It's probably a recipe like that but fuck if I know.
Actually I was thinking of another kind for rice, Jasmine. You had that?
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G&T
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Post by G&T on Jan 10, 2013 23:05:03 GMT -5
Yep I've spent too much $$ on rice the last few years. Jasmine with saffron is killer.
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Post by G&T on Jan 10, 2013 23:19:31 GMT -5
We just got a 1/4 of a cow, so I'm all ears for good beef recipes. I got beef parts.
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Voodoochile
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Post by Voodoochile on Jan 10, 2013 23:20:30 GMT -5
We just got a 1/4 of a cow, so I'm all ears for good beef recipes. I got beef parts. Send half here and I'll share some
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G&T
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Post by G&T on Jan 10, 2013 23:21:37 GMT -5
Git yer own, shit's expensive.
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Voodoochile
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Post by Voodoochile on Jan 10, 2013 23:23:05 GMT -5
Exactly
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Post by TommyDee on Jan 10, 2013 23:25:06 GMT -5
We need to empty out some of our freezer and we are doing a cow too. Much cheaper than buying at the store. And I like the thought of having a cow in my house.
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brownsphenom
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Post by brownsphenom on Jan 10, 2013 23:38:02 GMT -5
Buying a cow is the the only way to go. Something to be said about wanting A steak and just walking to the freezer
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G&T
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Post by G&T on Jan 10, 2013 23:40:45 GMT -5
Ya protein in general. You can always make dinner if you have fat and meat.
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Post by BrownstotheBone on Jan 10, 2013 23:45:06 GMT -5
Well, BG19 said she was having trouble making rice and that thing has been flawless for me.
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brownsfan32
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Post by brownsfan32 on Jan 10, 2013 23:45:18 GMT -5
Beef recipes ok, let me research this and I will get back to you tomorrow!! What cuts of meat are we talking about?? Need cuts to pull recipes!!!
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Post by TommyDee on Jan 10, 2013 23:46:57 GMT -5
I am usually good at making rice. Last time I did it it burned slightly. Same pot. Same amount of water. Same rice.
WTF was it? The humidity that day? Ruined my night. Until dinner was over.
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Post by TommyDee on Jan 10, 2013 23:47:41 GMT -5
I'm renaming this thread. Its all of us now.
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G&T
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Post by G&T on Jan 10, 2013 23:50:46 GMT -5
Several roasts and soup bones. Bunch of different steak cuts. 30lbs of ground beef. You name it.
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G&T
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Post by G&T on Jan 10, 2013 23:54:21 GMT -5
Going to school to be a Chef in my minor and my Major is Food and Beverage Management. You need help with things or just want recipes let me know!!! Love to cook and love to help others perfect their favorite dishes. Where are you going to school and how old are you?
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Post by BrownstotheBone on Jan 10, 2013 23:54:48 GMT -5
Who the hell changed the name of the thread!!
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Post by TommyDee on Jan 10, 2013 23:57:22 GMT -5
Who the hell changed the name of the thread!! Me. And I swear we had another thread with other recipes. I'd like to find that.
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