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Cooking a Good Everything Else Cooking a Good Everything Else

02-16-2016 , 06:11 PM
learn to cook, seriously so worth it.
best tasting food is usually healthy as it combines many different flavors into an orgasm on the tongue. you get a balanced meal by design.

the things you mentioned are fairly one-dimensional in taste(as stand-alone) but when integrated into other dishes really start to shine.

not hard to get started either, take the bacon for example.
integrate it into a caesar salad with chicken breast and bacon and you have an amazing balanced meal.

little beginner advice for chicken breast(if no sous vide or thermometer):
take a little skewer and stick it into the center of the chicken, when slightly warm it's done.
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02-16-2016 , 06:19 PM
good suggestions, my cooking lacks imagination and creativity, I should be further down the road than I am
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02-16-2016 , 08:02 PM
would you guys stop aids'ing this thread with your inane lean meat argument
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02-16-2016 , 08:51 PM
Quote:
Originally Posted by +rep_lol
would you guys stop aids'ing this thread with your inane lean meat argument
lol, I agree, I'll do my part
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02-16-2016 , 11:16 PM
lol at telling Daddy Warbucks to learn to cook. In the past 10 years I've been here he's prolly top 5 cooks with JackdaCrack, Gobbo for unhealthy stuff, etc.

Lean meat is obv < dark + skin, but eating pounds of chicken breast is still an efficient way to lose weight. Don't know why people go light on the spice. I just butterfly a breast open, pile on the dry herbs, then press it down hard to get a crust on the pan. Side of arugula and some balsamic and I could probably eat that for 1/3 of my meals forever.

I also think I may be one of the only ppl that actually loves eating boiled chicken. Grew up with a pot of bouillion ever-present in my house and I'd happily eat the cornish hen / mini chicken used to make it.
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02-17-2016 , 01:22 AM
Quote:
Originally Posted by DoctorZangief
lol at telling Daddy Warbucks to learn to cook. In the past 10 years I've been here he's prolly top 5 cooks with JackdaCrack, Gobbo for unhealthy stuff, etc.
I believe Cashy was addressing yim with that post, not me. Thank you for the compliment, though I do believe Cashy works in a professional kitchen, and would cook rings around me.
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02-17-2016 , 01:34 AM
Dw,

Well, certainly not at cooking a steak.
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02-17-2016 , 04:07 AM
unhealthy stuff wtf
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02-17-2016 , 04:10 AM
gobbo you are a weird and freak cook
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02-17-2016 , 09:43 AM
Quote:
Originally Posted by DoctorZangief
lol at telling Daddy Warbucks to learn to cook. In the past 10 years I've been here he's prolly top 5 cooks with JackdaCrack, Gobbo for unhealthy stuff, etc.

Lean meat is obv < dark + skin, but eating pounds of chicken breast is still an efficient way to lose weight. Don't know why people go light on the spice. I just butterfly a breast open, pile on the dry herbs, then press it down hard to get a crust on the pan. Side of arugula and some balsamic and I could probably eat that for 1/3 of my meals forever.

I also think I may be one of the only ppl that actually loves eating boiled chicken. Grew up with a pot of bouillion ever-present in my house and I'd happily eat the cornish hen / mini chicken used to make it.
Yep, seasoning is the way to make plain protein tasty - no need to start frying. I also like boiled chicken. I remember when I first tried to get lean and was bracing myself for how bad boiled chicken would be based on other people's anecdotes. Then when I ate it (seasoned obv). I was like "hmm, what's the fuss, this is good, moist tasty stuff". Boiled chicken > overcooked roasted chicken imo.

Also, re: feeling full without having loads of calories, it's all about adding fibre to yr diet to slow yr rate of digestion down, so add some spinach to the plate with yr boiled chicken next time.

Now can someone please post a pic of some tasty food. I'm really into nutrition and eating clean etc. but even I find it boring to talk about.

And does anybody know a good falafel recipe? Keen to make some soon.

@PokerRon - thanks for the sourdough info. Looks like more hassle than I imagined though, so may stick to buying it
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02-17-2016 , 10:14 AM
Sourdough is lots of work but it's spread over a long time so it's not active work just a few minutes per day.

It also takes longer to make a loaf because you have to feed your starter for 8 or 16 hours instead of just grabbing some yeast before starting unless you're baking every couple days.

It's so worth it though.
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02-17-2016 , 10:17 AM
Thanks Dr Z Cooking a Good Everything Else
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02-17-2016 , 11:47 AM
Once you've got your sourdough starter active and working it's really not that much work. It takes a long time but it's lots of a few minutes here, a few minutes there. I start my loaf by taking the starter out of the fridge on Thursday night, put the dough together Friday morning, and bake Friday afternoon/evening.

If you want home-baked bread with less work, just forget the sourdough part and use instant yeast. Obviously home baked bread is a completely different world to store-bought, but also I've bought bread from specialist bakeries and it still doesn't match home-baked. I know my loaf up there wasn't exactly world-beating to look at, but taste wise it's just a world away from anything you can buy.
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02-17-2016 , 05:33 PM
I'm on day three of a sourdough starter, what's supposed to be hard about? Just add some flour and water once a day, stir it up every so often, and in a couple weeks it should be ready to bake, right?
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02-17-2016 , 06:32 PM
I made chef steps fried chicken last night

It really is "can't **** it up" given how simple it is (kinda embarrassed I never even thought of it prior to it being linked in here)

I like a little more spice so I'll adjust that next time, but their default breading mix is good enough as is

Think this'll be my goto next time we have some sort of potluck/dinner to go to
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02-17-2016 , 06:44 PM
Quote:
Originally Posted by Dudd
I'm on day three of a sourdough starter, what's supposed to be hard about? Just add some flour and water once a day, stir it up every so often, and in a couple weeks it should be ready to bake, right?

There's nothing hard about it really, just have to keep on top of feeding it. If you don't feed it enough the bacteria takes over from the yeast and you end up with a layer of hooch which gives it an acrid smell and eventually kills the yeast off completely. Other than that it's very easy. Keep us updated with how you get on.
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02-19-2016 , 03:29 AM
Quote:
Originally Posted by Daddy Warbucks
I never heard of these before, but damn they sound good!

http://www.seriouseats.com/2015/04/s...-food-lab.html
Spoiler:

SURPRISE MOTHER****ER!



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02-19-2016 , 09:37 AM
little experiment today as i'm annoyed by people who use the "but but cooking takes so much time" excuse for eating only crap

so i wanted to know how long does it take to do a fine dining main course without any mise en place in a home environment(crappy equipment, don't even have a deep-fryer :/) at chilled pace.

35mins
rump-steak with truffled potato puree, truffle potato chips, truffle french fries(cooked & double fried) mini-potato salad(unfortunately forgot to add it to plate/take picture, adds nice acidity to the dish btw) and aioli

another 5 mins for cleaning the kitchen
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02-19-2016 , 09:43 AM
Beautiful! Great job.
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02-19-2016 , 10:07 AM
nice
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02-19-2016 , 10:17 AM
looks delicious, why four different potato dishes though?
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02-19-2016 , 10:38 AM
puree, potato-salad & chips/fries are all very different and add something else to the dish.
the puree is creamy, airy, buttery while the salad adds acidity and the chips/fries crunch(chips crunch only, fries crunch with softness inside)
displaying the versatility of one ingredient like that is fairly common and I'm a big fan of it as well
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02-19-2016 , 10:39 AM
Quote:
Originally Posted by cashy
little experiment today as i'm annoyed by people who use the "but but cooking takes so much time" excuse for eating only crap

so i wanted to know how long does it take to do a fine dining main course without any mise en place in a home environment(crappy equipment, don't even have a deep-fryer :/) at chilled pace.

35mins
rump-steak with truffled potato puree, truffle potato chips, truffle french fries(cooked & double fried) mini-potato salad(unfortunately forgot to add it to plate/take picture, adds nice acidity to the dish btw) and aioli

another 5 mins for cleaning the kitchen
very nice
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02-19-2016 , 04:42 PM


Action Bronson with 13 straight minutes of food porn with Daniel Boulud and a duck press!
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02-19-2016 , 07:10 PM
Quote:
Originally Posted by Daddy Warbucks
Spoiler:

SURPRISE MOTHER****ER!



nice how was it?
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