Two Plus Two Publishing LLC Two Plus Two Publishing LLC
 

Go Back   Two Plus Two Poker Forums > >

Notices

Other Other Topics Discussion of arts & entertainment, pop culture, food & drink, health and exercise, fashion, relationships, work, and just about anything else in life except poker, sports, religion and politics.

Reply
 
Thread Tools Display Modes
Old 08-14-2012, 06:16 PM   #151
Snipe
Pooh-Bah
 
Snipe's Avatar
 
Join Date: Dec 2005
Location: Food Blogging!
Posts: 4,221
re: Cooking a Good Everything Else



Some grilled (pan) pork tenderloin medallions with a spicy collard green recipe I put together.
Snipe is offline   Reply With Quote
Old 08-14-2012, 06:47 PM   #152
Roy
Carpal \'Tunnel
 
Roy's Avatar
 
Join Date: Mar 2006
Location: Australia
Posts: 7,432
re: Cooking a Good Everything Else

Quote:
Originally Posted by Hoagie View Post
I have some saffron threads that I was going to use in a recipe that I don't remember and never ended up making. Stuff is ridic expensive. Any ideas For a reasonably easy recipe that uses saffron?

I just don't want to waste an expensive ingredient on some recipe I can't taste it.
I've made this a few times and it's always delicious. This is the only recipe I have used it in so I don't know how much of the taste is attributed to the saffron compared to the other ingredients or if you would be better off going with another recipe where you can "taste it" better - this is really delicious though.

Quote:


Saffron chicken & rice
Serves 4

Ingredients
1kg boneless chicken thighs, skin on, halved
500g long-grain rice
750ml chicken stock
1½ teaspoons saffron threads
3 bay leaves, fresh if available
3 cloves
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, finely diced
1 green capsicum, seeds removed, finely diced
3 garlic cloves, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel
400g tinned diced tomatoes
150g freshly shelled peas, about 350g unshelled

Method
Pour the stock into a saucepan and bring to a simmer over medium-high heat. Reduce the heat to low and add the saffron threads, bay leaves and cloves. Cover the saucepan with a tight-fitting lid and keep the broth warm over low heat.

Season the chicken on both sides with salt and pepper. Heat the oil in a deep, heavy-based frying pan and add the chicken, skin-side down. Cook until golden on both sides, then remove from the pan. Reduce the heat and add the onion, capsicum and garlic to the pan with a little extra salt and cook, stirring occasionally, until the vegetables are soft. Add the ground spices and rice and cook, stirring, until the rice is well-coated in oil and the spices are fragrant. Pour in the stock, tomatoes and their juice, and peas, bring to a simmer and stir again.

Arrange the chicken over the rice and cover the pan with a tight-fitting lid. Reduce the heat to very low and cook, covered, for 15 minutes. Turn off the heat and allow to stand, covered, for a further 10 minutes. Remove the lid and check the seasoning. Discard the bay leaves and cloves before serving. Divide among four large bowls and serve with green salad.

Recipe from Good Food by Neil Perry, photography by Earl Carter
http://travelinsider.qantas.com.au/n...ice_recipe.htm

I like adding chili flakes and/or some chopped chili to spice it up a bit.
Roy is offline   Reply With Quote
Old 08-14-2012, 08:37 PM   #153
surftheiop
Pooh-Bah
 
Join Date: Mar 2006
Posts: 4,729
re: Cooking a Good Everything Else

Quote:
Originally Posted by Hoagie View Post
I have some saffron threads that I was going to use in a recipe that I don't remember and never ended up making. Stuff is ridic expensive. Any ideas For a reasonably easy recipe that uses saffron?

I just don't want to waste an expensive ingredient on some recipe I can't taste it.
Paella?
surftheiop is offline   Reply With Quote
Old 08-14-2012, 09:02 PM   #154
Bode-ist
solidly average
 
Bode-ist's Avatar
 
Join Date: Jan 2007
Location: slow motion
Posts: 4,132
Quote:
Originally Posted by surftheiop View Post
Paella?
+1
Bode-ist is offline   Reply With Quote
Old 08-14-2012, 09:16 PM   #155
findingneema
Pooh-Bah
 
findingneema's Avatar
 
Join Date: Feb 2007
Location: LOL Math...
Posts: 5,759
re: Cooking a Good Everything Else

Quote:
Originally Posted by Hoagie View Post
I have some saffron threads that I was going to use in a recipe that I don't remember and never ended up making. Stuff is ridic expensive. Any ideas For a reasonably easy recipe that uses saffron?

I just don't want to waste an expensive ingredient on some recipe I can't taste it.
Use it in a relatively unflavored grain. Rice and couscous are some easy ones. Bloom the threads in hot water and add near the end of cooking.
findingneema is offline   Reply With Quote
Old 08-14-2012, 09:18 PM   #156
crashjr
Carpal \'Tunnel
 
crashjr's Avatar
 
Join Date: Apr 2006
Location: Just offshore, State of Jefferson
Posts: 12,937
re: Cooking a Good Everything Else

Quote:
Originally Posted by Hoagie View Post
I have some saffron threads that I was going to use in a recipe that I don't remember and never ended up making. Stuff is ridic expensive. Any ideas For a reasonably easy recipe that uses saffron?

I just don't want to waste an expensive ingredient on some recipe I can't taste it.
Harira is delicious. Paella is good too, especially if you can get fresh rabbit and live mussels.
crashjr is offline   Reply With Quote
Old 08-14-2012, 10:03 PM   #157
Hoagie
Pooh-Bah
 
Hoagie's Avatar
 
Join Date: Jul 2004
Location: Drunk on power and whiskey
Posts: 4,282
Rabbit is as fresh as it gets come winter time. Not sure how fresh the mussel are in Michigan. They are alive at Costco so probably fresh.
Hoagie is offline   Reply With Quote
Old 08-14-2012, 10:06 PM   #158
MrWookie
Don't Call Me Shirley
 
MrWookie's Avatar
 
Join Date: Feb 2005
Location: Treating my drinking problem.
Posts: 83,819
re: Cooking a Good Everything Else

Quote:
Originally Posted by crashjr View Post
Harira is delicious. Paella is good too, especially if you can get fresh rabbit and live mussels.
Yeah, was thinking about making harira again. It's seasonal!
MrWookie is offline   Reply With Quote
Old 08-14-2012, 11:15 PM   #159
diarrhea
grinder
 
Join Date: May 2006
Posts: 533
re: Cooking a Good Everything Else

I'll be doing this again......whole chicken in the crock pot.....then making chicken stock from leftovers for soup. Found some recipe for broccoli/cheese mashed potatos........trying to change things up and cook most of my food the next few weeks. Also, plating isn't my specialty........cooking for myself and as long as I can eat it I'm fine.



diarrhea is offline   Reply With Quote
Old 08-14-2012, 11:47 PM   #160
27offsuit
actions have consequences!
 
27offsuit's Avatar
 
Join Date: Jul 2004
Location: Sweet ass inya face
Posts: 26,650
re: Cooking a Good Everything Else

my whole house is on a stuffed pepper sweat. tomorrow.
27offsuit is online now   Reply With Quote
Old 08-15-2012, 10:25 PM   #161
yeotaJMU
Shines ELIte's Shoes
 
yeotaJMU's Avatar
 
Join Date: Mar 2007
Location: DIE JERRUH YOU DICK JUST DIE
Posts: 22,314
re: Cooking a Good Everything Else

the fennel talk made me want to try it on a pork tendorloin i had lying around


Rubbed the loin with EVOO, fresh garlic, S&P, and fennel seed. cooked at 250 slow until reached 140, let rest and jacked heat up to 550 for 10 minutes.

served with some julienned red pepper, onion and apple that i cooked in a pan with S&P and Rosemary


this is my feeble attempt at plating:





tasted great, the fennel was a nice touch and the slaw was a perfect compliment. was a little disappointed I didnt have more drippings from the pork because I originally intended to make a pan sauce. i was most proud of my julienne though, my knife skills have really improved.
yeotaJMU is online now   Reply With Quote
Old 08-16-2012, 01:29 AM   #162
wallacengrommit
adept
 
Join Date: Apr 2007
Location: Canada
Posts: 1,117
re: Cooking a Good Everything Else

To start with, pork loin won't ever give you much juice for a pan sauce. Secondly, by cooking it nice and slow to 140, you don't drive juice and moisture out, again preventing a pan sauce. This is one of the reasons why pork loin is served with jams, berries, figs, and other fruity compounds - there isn't a lot of juice from the meat, and pork goes well with fruit.

Having said all that, I bet, because most of the juices stayed in your meat, that it was pretty wonderful even without a sauce.
wallacengrommit is offline   Reply With Quote
Old 08-16-2012, 03:34 AM   #163
El Diablo
Carpal \'Tunnel
 
El Diablo's Avatar
 
Join Date: Sep 2002
Location: Parts Unknown
Posts: 63,988
re: Cooking a Good Everything Else

All,

More heirloom tomatoes:
El Diablo is offline   Reply With Quote
Old 08-16-2012, 05:35 AM   #164
skudroc
old hand
 
skudroc's Avatar
 
Join Date: Sep 2008
Location: marg bar jomhuriye eslami
Posts: 1,958
re: Cooking a Good Everything Else

Quote:
Originally Posted by gobbo View Post
I have tried to get a cooking subforum before, please voice your opinions if you guys want one as well.
want
skudroc is offline   Reply With Quote
Old 08-16-2012, 10:12 AM   #165
amead
old hand
 
Join Date: May 2005
Posts: 1,989
re: Cooking a Good Everything Else

Here is something I struggle with - executing a good pan seared chicken cutlet. I have a bunch of recipes that call for chicken in this format, things like chicken french/marsala, etc. But, things just don't work out for me. For one, the chicken breasts I get at the supermarket are like, gigantic fat things, so getting something nice and thin and cutlet-shaped is tricky. As such, with the fat chicken, it takes forever to cook in the pan, and I always have olive oil splattering everywhere when I get it hot enough to brown the chicken. Also, seasoned flour dredges and up producing nothing crust-wise.

Help!
amead is offline   Reply With Quote
Old 08-16-2012, 11:12 AM   #166
SenorKeeed
mew mew mew
 
SenorKeeed's Avatar
 
Join Date: Jul 2006
Posts: 33,178
re: Cooking a Good Everything Else

Butter and medium to medium low heat perhaps?
SenorKeeed is offline   Reply With Quote
Old 08-16-2012, 11:16 AM   #167
Hoagie
Pooh-Bah
 
Hoagie's Avatar
 
Join Date: Jul 2004
Location: Drunk on power and whiskey
Posts: 4,282
Butterfly chicken breast, pound with mallet until desired thickness. That's the way most "cutlets" are prepared.
Hoagie is offline   Reply With Quote
Old 08-16-2012, 12:22 PM   #168
yeotaJMU
Shines ELIte's Shoes
 
yeotaJMU's Avatar
 
Join Date: Mar 2007
Location: DIE JERRUH YOU DICK JUST DIE
Posts: 22,314
Quote:
Originally Posted by wallacengrommit View Post
To start with, pork loin won't ever give you much juice for a pan sauce. Secondly, by cooking it nice and slow to 140, you don't drive juice and moisture out, again preventing a pan sauce. This is one of the reasons why pork loin is served with jams, berries, figs, and other fruity compounds - there isn't a lot of juice from the meat, and pork goes well with fruit.

Having said all that, I bet, because most of the juices stayed in your meat, that it was pretty wonderful even without a sauce.
Very accurate
yeotaJMU is online now   Reply With Quote
Old 08-16-2012, 01:32 PM   #169
wlrs
adept
 
wlrs's Avatar
 
Join Date: May 2012
Location: dragging a hippo from a marsh
Posts: 992
re: Cooking a Good Everything Else

Getting a big zucchini harvest so I am figuring out different uses. Here's a curry zucchini pickle (sorry for crummy pics):
Ooh zucchini

Diced up, salted overnight, rinsed and drained (the original recipe didn't specify, I put two handfuls of salt)

Boiled up a mixture of water, cider vinegar, sugar, mixed ground peppers and curry powder. Cooked the zucchini 15 mins in it. Refrigerated overnight, added some more sugar, refrigerated for another day

Heated up the mixture again and preserved in clean hot jars. Now I'll try to wait a few days for the flavors to develop a little more

Tasted very promising, a nice sweet/sour/spicy vibe. I have a feeling the final steps of the recipe are not needed, going to make another batch where I just cook them up after rinsing and can straight away. Also got another zucchini preservation idea: roasted zucchini preserved in oil with some garlic and chili.
wlrs is offline   Reply With Quote
Old 08-16-2012, 01:36 PM   #170
crashjr
Carpal \'Tunnel
 
crashjr's Avatar
 
Join Date: Apr 2006
Location: Just offshore, State of Jefferson
Posts: 12,937
re: Cooking a Good Everything Else

Quote:
Originally Posted by Hoagie View Post
Butterfly chicken breast, pound with mallet until desired thickness. That's the way most "cutlets" are prepared.
If you buy your meat from a place with a service counter, ask them to run the chicken breast through the tenderizer.
crashjr is offline   Reply With Quote
Old 08-16-2012, 01:44 PM   #171
Fitzcat
grinder
 
Join Date: Sep 2002
Location: Fairbanks, Alaska
Posts: 652
re: Cooking a Good Everything Else

Quote:
Originally Posted by SenorKeeed View Post
Butter and medium to medium low heat perhaps?
+1 to butter. I use EVOO for almost everything, but for chicken cutlets and browning chicken breast, etc. butter seems to work much much better.
Fitzcat is offline   Reply With Quote
Old 08-16-2012, 04:56 PM   #172
Spenda
Carpal \'Tunnel
 
Spenda's Avatar
 
Join Date: Oct 2007
Location: Pwnmaha
Posts: 14,945
re: Cooking a Good Everything Else

what are the opinions on baking vs. just going to a bakery?

I've been thinking about banana bread at home but I want to know if it's worth the effort and if you're able to make it cheaper than your standard bakery might sell it. Also, quality ldo.
Spenda is offline   Reply With Quote
Old 08-16-2012, 04:58 PM   #173
yeotaJMU
Shines ELIte's Shoes
 
yeotaJMU's Avatar
 
Join Date: Mar 2007
Location: DIE JERRUH YOU DICK JUST DIE
Posts: 22,314
re: Cooking a Good Everything Else

making banana bread is about as easy as baking can get and yes it will be way cheaper and probably taste better
yeotaJMU is online now   Reply With Quote
Old 08-16-2012, 05:59 PM   #174
Spenda
Carpal \'Tunnel
 
Spenda's Avatar
 
Join Date: Oct 2007
Location: Pwnmaha
Posts: 14,945
re: Cooking a Good Everything Else

cool, thanks
Spenda is offline   Reply With Quote
Old 08-16-2012, 06:02 PM   #175
Snipe
Pooh-Bah
 
Snipe's Avatar
 
Join Date: Dec 2005
Location: Food Blogging!
Posts: 4,221
re: Cooking a Good Everything Else

Agreed. I like pretty much everything I make at home better than store bought flavorwise.

That said, having watched my gf make a lot of baked goods which I enjoyed, I've realized that baking is really about presentation in a lot of cases (like french macarons).
Snipe is offline   Reply With Quote

Reply
      

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Forum Jump


All times are GMT -4. The time now is 10:36 AM.


Powered by vBulletin®
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Search Engine Optimisation provided by DragonByte SEO v2.0.33 (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
Copyright © 2008-2010, Two Plus Two Interactive
 
 
Poker Players - Streaming Live Online