Voodoochile
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Boils His Ribs
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Post by Voodoochile on Jan 10, 2013 23:58:12 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. Thanks T
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G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 11, 2013 0:02:10 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. The art of cooking is applying the correct heat for the correct amount of time to food. Plain white rice can be very sensitive to temperature. Like mentioned 2-1 ratio, but I also add in a fat, butter or evoo. Stir once or twice while it's cooking to make sure it's not too hot or too cold. Flat end wooden tool works best. If it burns you simply lost it.
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G&T
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Post by G&T on Jan 11, 2013 0:04:46 GMT -5
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TommyDee
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Post by TommyDee on Jan 11, 2013 0:06:46 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. The art of cooking is applying the correct heat for the correct amount of time to food. Plain white rice can be very sensitive to temperature. Like mentioned 2-1 ratio, but I also add in a fat, butter or evoo. Stir once or twice while it's cooking to make sure it's not too hot or too cold. Flat end wooden tool works best. If it burns you simply lost it. I thought you weren't supposed to lift the lid during cooking (for best results)
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brownsfan32
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Houston, we got a problem
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Post by brownsfan32 on Jan 11, 2013 0:12:56 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? 34 spent 12 and half years in the Navy, all I wanted to do is cook, got into restaurant bizz and loved the whole food work project. Been in the kitchen now 8 years and love every minute of it, from the military to civilian its the same.
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G&T
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Post by G&T on Jan 11, 2013 0:17:16 GMT -5
The art of cooking is applying the correct heat for the correct amount of time to food. Plain white rice can be very sensitive to temperature. Like mentioned 2-1 ratio, but I also add in a fat, butter or evoo. Stir once or twice while it's cooking to make sure it's not too hot or too cold. Flat end wooden tool works best. If it burns you simply lost it. I thought you weren't supposed to lift the lid during cooking (for best results) I baby mine along. Also, if you rinse it well first the lower starch makes it foam up less and you get flakier rice.
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G&T
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Post by G&T on Jan 11, 2013 0:18:31 GMT -5
Where are you going to school and how old are you? 34 spent 12 and half years in the Navy, all I wanted to do is cook, got into restaurant bizz and loved the whole food work project. Been in the kitchen now 8 years and love every minute of it, from the military to civilian its the same. Cool I love to cook too but as a home cook. Have a close friend that does the KCBS stuff.
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Post by Deleted on Jan 11, 2013 7:36:32 GMT -5
Looks great. I'll give it a shot.
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Diz
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Post by Diz on Jan 11, 2013 15:16:16 GMT -5
I'm thinking about doing a braciole tomorrow. Done right, that shit is money.
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TommyDee
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Post by TommyDee on Jan 11, 2013 15:17:05 GMT -5
I'm grilling tomorrow for sure. 60 degrees in January?
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Post by BrownstotheBone on Jan 11, 2013 15:20:47 GMT -5
That's a great idea.
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Diz
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Post by Diz on Jan 11, 2013 15:24:02 GMT -5
Oh. Maybe i'll wait on the braciole. Good idea Thompson.
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Diz
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Post by Diz on Jan 11, 2013 15:26:33 GMT -5
Steaks, grilled potatoes, stuffed jalepenos and chimichuri.
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Diz
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Posts: 21,498
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Post by Diz on Jan 11, 2013 15:27:08 GMT -5
I saw some monster jalepenos at the market yesterday.
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Voodoochile
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Post by Voodoochile on Jan 11, 2013 15:31:06 GMT -5
I saw "no heat" jalapenos the other day. WTF?
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G&T
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Post by G&T on Jan 11, 2013 15:36:15 GMT -5
I saw "no heat" jalapenos the other day. WTF? What's the point? If you wanted a green pepper buy a fucking green pepper.
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Diz
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Post by Diz on Jan 11, 2013 15:36:22 GMT -5
I saw "no heat" jalapenos the other day. WTF? So basically a small cubanella.
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TommyDee
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Post by TommyDee on Jan 11, 2013 15:36:43 GMT -5
I saw "no heat" jalapenos the other day. WTF? That's like drinking O'Douls
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Voodoochile
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Post by Voodoochile on Jan 11, 2013 15:38:10 GMT -5
Exactly.
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G&T
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Post by G&T on Jan 11, 2013 15:38:35 GMT -5
I saw "no heat" jalapenos the other day. WTF? So basically a small cubanella. Yeah that's what you'd have is just one of the other innocuous peppers. I like me some capsaicin.
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Voodoochile
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Boils His Ribs
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Post by Voodoochile on Jan 11, 2013 15:41:20 GMT -5
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Diz
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Post by Diz on Jan 11, 2013 15:46:04 GMT -5
I can't remember the last time i bought pickled jalepenos. Not saying there isn't a jar in my fridge but it's been years.
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Voodoochile
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Post by Voodoochile on Jan 11, 2013 15:51:03 GMT -5
We'll buy them for quick nachos
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Voodoochile
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Post by Voodoochile on Jan 11, 2013 15:51:25 GMT -5
Not the no heat though. That's stupid
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G&T
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Post by G&T on Jan 11, 2013 16:25:18 GMT -5
My two favorite pickled items right now. Attachments:
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