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Share Your Culinary Achievements  
User currently offlinePlanespotting From United States of America, joined Apr 2004, 3541 posts, RR: 5
Posted (9 years 7 months 5 days 10 hours ago) and read 1786 times:

Well at around 11pm tonite (sunday) i got the cooking bug and went out to my kitchen to see what we had. here is what i found that i used in what i made:

Linguine Pasta
Frozen Peas
Velveeta Cheese
Colby Jack Cheese
1% Milk
Margarine
Deli ham
Garlic powder
Assorted spices
salt, pepper
Olive Oil

When i was a little kid my mom used to make this thing that she called "Ham Macaroni and Peas". so i had the ingredients, but i wanted to spice it up and make it into "cuisine". So i put the linguine in a pot and started boiling it, then started getting the sauce ready. I poured some milk in a saucepan (i never measure unless im making someone elses recipe for the first time), and then threw in some of the margarine, velveeta, and the colby jack. Then i put in some garlic powder, oregano, and a few other things. I stirred it up and let it simmer on 3 (out of like 10). I then cut up the ham after letting the sauce boil down and threw two packages of Oscar Myer deli ham in, and let it all simmer. Then i boiled up the peas and threw them in with the pasta. So finally when it was all ready i had this lovely (albeit thin...heavy cream would have been much better) sauce and linguine pasta with peas. The peas added great color to the dish and the sauce was excellent. by itself it was a bit salty, but thrown on top of the pasta it was a perfect match to the sweet of the peas and the pasta. I must say it was very good, and i had no problem enlisting the roommates to help me clean up the leftovers...but not before setting a little bit aside for myself for tomorrow. I feel pumpt about my mad kitchen skillz, which is the reason for the post. But i've never seen a "cooking" thread here so i thought i'd make one.

Add your own recipes or summarys of awesome culinary achievements and maybe we can make an airliners.net cookbook....haha


Do you like movies about gladiators?
41 replies: All unread, showing first 25:
 
User currently offlineUSAFHummer From United States of America, joined May 2000, 10685 posts, RR: 52
Reply 1, posted (9 years 7 months 5 days 10 hours ago) and read 1783 times:

Well I just made chicken-fried steak for the first time the other night...it was pretty damn good!

Greg



Chief A.net college football stadium self-pic guru
User currently offlineSLC1 From , joined Dec 1969, posts, RR:
Reply 2, posted (9 years 7 months 5 days 9 hours ago) and read 1779 times:

Quoting Planespotting (Thread starter):
Velveeta Cheese

That's where you lost me  Smile


User currently offlineJCS17 From United States of America, joined Jun 2001, 8065 posts, RR: 39
Reply 3, posted (9 years 7 months 5 days 9 hours ago) and read 1785 times:




America's chickens are coming home to rooooost!
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 4, posted (9 years 7 months 5 days 9 hours ago) and read 1772 times:

I LOVE to cook . . . I have a couple hundred recipes. . . I'm trying to get this cookbook published . . . of course, everyone has a cookbook. . . so it's hard.

Name your poison I have recipe for it . . .

As an example . . . tonights dinner at my abode:

Peppercorn Crusted Halibut over Asian Stir Fry Vegatables with Ginger Butter.

Ask me for a main ingredient; I'll give up a recipe . . . easier that way  

So, here's one of my very favorite Halibut Recipes:

Prosciutto Halibut with Tomato Caper Butter Sauce

6 Eight Ounce Halibut Filets
Sea Salt and Fresh Ground Black Pepper
2 Tablespoons Prepared Dijon Mustard
18 Thin Slices Prosciutto Ham
2 Large Eggs
Water
1 ½ Tablespoons Chives, Chopped
3/8 Cup Shallots, Minced Fine
1 ½ Cups Dry White Wine
½ Cup Heavy Cream
2 ¼ Sticks Butter, Chilled, Cut into Chunks
¾ Teaspoon Hot Sauce
¾ Teaspoon Worcestershire Sauce
3 Tablespoons Shallots, Chopped Fine
3/8 Cup Capers
2 Cups Tomatoes, Seeded, Diced
Salt
Ground Cayenne Pepper

For the Halibut . . .

Preheat the oven to 350 degrees F.

Season the fillets with salt and pepper. Rub 1 teaspoon of the mustard over each fillet, covering completely. Wrap each fillet with 3 pieces of the ham, cover as much of the filet as possible.

In a large bowl, crack the eggs and add two teaspoons of water. Whisk until foaming.

In a large, oven-proof sauté pan, heat the oil. Using the egg wash, coat the filets.

When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 2 to 3 minutes on the first side, or until the crust is golden.

Flip the filets over and place the pan in the oven. Cook for 4 to 6 minutes.

Remove from the oven. Sprinkle with Chives.

To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce.

For the Caper and Tomato Butter Sauce

In a saucepan, over medium heat, combine the shallots and wine. Season with salt and cayenne pepper. Bring the mixture to a boil.

Reduce the heat to medium low immediately and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and slowly whisk in the butter, a couple of pieces at a time.

Season with the salt, cayenne, hot sauce and Worcestershire. Add the shallots, capers and tomatoes. Heat through.

Stir well and keep warm until served.

Prep Time: 0:30 min Cooking Time: 0:20 Recipe Serves: 6


Very rich sauce, awesome flavor, must have halibut . . . and don't use that sleezy east coast 1/2inch thick $18US a pound crap . . . get real halibut . . .

[Edited 2005-05-23 09:02:43]

[Edited 2005-05-23 09:04:30]

User currently offlineUTA_flyinghigh From Tunisia, joined Oct 2001, 6495 posts, RR: 50
Reply 5, posted (9 years 7 months 5 days 9 hours ago) and read 1769 times:

I make mean Asian cuisine as well as a mean lasagna.

I actually have pics that I shall (...) post as soon as I rhaatrieve them.

UTA  checkeredflag 



Fly to live, live to fly - Air France/KLM Flying Blue Platinum, BMI Diamond Club Gold, Emirates Skywards
User currently offlineTbar220 From United States of America, joined Feb 2000, 7013 posts, RR: 26
Reply 6, posted (9 years 7 months 5 days 7 hours ago) and read 1756 times:

I had fun for breakfast. Took two pieces of whole wheat bread, cut out holes in the inside, and in a pan cracked eggs in the middle. Flipped over, cook a little longer, and a little salt and pepper and it was delicious. I added a bit of hot sauce, cause I always have some with my eggs.


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User currently offlineLHMARK From United States of America, joined Jan 2000, 7255 posts, RR: 46
Reply 7, posted (9 years 7 months 5 days 7 hours ago) and read 1750 times:

I like making soup in the crock pot. Three ham hocks, a bag of dried split peas, potatoes, carrots, some dill. Add water and it's ready when you get home from work.

I also discovered, when making vegetable soup, that substituding about a third of the water with V-8 yeilds fantastic results.

My other big cooking thing is Indian food. I grew up with Indian neighbors and their cooking, and I've become pretty good at replicating it in my own kitchen, although I haven't done so in a while.



"Sympathy is something that shouldn't be bestowed on the Yankees. Apparently it angers them." - Bob Feller
User currently offlineGlobeTrekker From Netherlands, joined Dec 2003, 851 posts, RR: 15
Reply 8, posted (9 years 7 months 5 days 5 hours ago) and read 1751 times:

Well I recently tried a few noodle dishes and they turned out quite well if I do say so myself.
Here are some pictures:
http://img.photobucket.com/albums/v664/globetrekker79/d21667b3.jpg


Japanese noodles with shrimps and tariyake sauce with a side of fish




Surinam noodles with chicken with sweet/sour mango chutney with a chicken tigh

Noodles are easy and go with almost everything! And yes I cooked myself, in case you were wondering! Here is the proof  Smile


Globe Trekker



The World Is A Book And Those Who Do Not Travel Read Only A Page
User currently offlineZKEYE From New Zealand, joined May 2005, 243 posts, RR: 1
Reply 9, posted (9 years 7 months 5 days 5 hours ago) and read 1736 times:

Quoting Planespotting (Thread starter):

You are not married are you? Big grin

The curse of my life is that I am a trained chef so my wife never cooks for me as I am so fussy. Such is life. I am not so sure about your velvetine cheese though - then again whatever floats your boat.



Bring out the gimp
User currently offlineTriStarEnvy From United States of America, joined Jan 2004, 2265 posts, RR: 3
Reply 10, posted (9 years 7 months 5 days 3 hours ago) and read 1722 times:

In college, I once tried to create a peanut butter that could be squirted on bread, like mustard or catsup. I almost set the kitchen on fire, and I'm pretty sure liquor was involved.

My wife was told this story by my freinds from school, and I am not allowed near the oven.



If you don't stand for SOMETHING, you'll fall for ANYTHING.
User currently offlineKROC From , joined Dec 1969, posts, RR:
Reply 11, posted (9 years 7 months 5 days 1 hour ago) and read 1705 times:





User currently offlineORFflyer From , joined Dec 1969, posts, RR:
Reply 12, posted (9 years 7 months 5 days 1 hour ago) and read 1700 times:

Quoting ANCFlyer (Reply 4):
Ask me for a main ingredient; I'll give up a recipe . . . easier that way

I'm a meat-n-taters type of guy, and can grill a mouth-watering marinated london broil. But I'm always open to a new way.... let's hear what you've got.  bigthumbsup 

Chip


User currently offlineVaporlock From , joined Dec 1969, posts, RR:
Reply 13, posted (9 years 7 months 5 days 1 hour ago) and read 1698 times:

Quoting ANCFlyer (Reply 4):
I LOVE to cook . . . I have a couple hundred recipes. . . I'm trying to get this cookbook published . . . of course, everyone has a cookbook. . . so it's hard.

ANCFlyer, I love cooking as well......and you must be a dam good cook! Any man that cooks "HALIBUT".....knows his fish! It is the best for sure!!!  bigthumbsup 

Keep me posted if you get to publish....I'll buy one for sure!!!  smile 

Phyllis  bouncy 


User currently offlineSabena332 From , joined Dec 1969, posts, RR:
Reply 14, posted (9 years 7 months 5 days 1 hour ago) and read 1693 times:



Patrick


User currently offlineBritish767 From United Kingdom, joined Nov 2005, 284 posts, RR: 21
Reply 15, posted (9 years 7 months 5 days ago) and read 1684 times:

Chinese take-off is about as far as I go.

User currently offlineLogan22L From , joined Dec 1969, posts, RR:
Reply 16, posted (9 years 7 months 5 days ago) and read 1682 times:

Quoting Vaporlock (Reply 13):
Any man that cooks "HALIBUT".....knows his fish! It is the best for sure!!!

Couldn't agree more. Check my signature for further evidence.

Logan


User currently offlinePe@rson From United Kingdom, joined Jan 2001, 19259 posts, RR: 52
Reply 17, posted (9 years 7 months 5 days ago) and read 1677 times:

I make a lot of (if I may say so myself) extremely nice, restaurant-like curries. They're so good in fact that if I leave them out my housemates eat them themselves.  Big grin I need to perfect my rice though.


"Everyone writing for the Telegraph knows that the way to grab eyeballs is with Ryanair and/or sex."
User currently offlineCornish From United Kingdom, joined Feb 2005, 8187 posts, RR: 54
Reply 18, posted (9 years 7 months 5 days ago) and read 1679 times:

My partner is a trained chef (and former restaurant manager) so absolutely no reason for me to do the cooking in our household.

Just to make things even better, his speciality training was as a pastry chef - mmm Cakes...  

[Edited 2005-05-23 17:33:57]


Just when I thought I could see light at the end of the tunnel, it was some B*****d with a torch bringing me more work
User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 19, posted (9 years 7 months 5 days ago) and read 1667 times:

Quoting GlobeTrekker (Reply 8):
Well I recently tried a few noodle dishes and they turned out quite well if I do say so myself.

Put a recipe on here - they look great! I'd give them a shot!

Quoting ORFflyer (Reply 12):
I'm a meat-n-taters type of guy, and can grill a mouth-watering marinated london broil.

I'm doing a London Broil tonight . . . nothing fancy . . . grilled to medium rare, and topped - when served - with this Bourbon Sauce . . . Jack Daniels Bourbon of course  biggrin 

1 ½ Tablespoons Vegetable Oil
1 ¼ Cup Bourbon Whiskey
½ Cup Chilled, Unsalted Butter, Cut in Pieces
¼ Cup Finely Chopped Shallot
1 Cup Beef Broth

Heat bourbon in a saucepan over medium heat until warm. Remove from heat and carefully ignite the bourbon. Let burn for 30 second and cover to extinguish.

Add 1 piece of butter and the shallots to the drippings in the pan. Sauté 2 minutes. Add beef stock and bourbon and boil until reduced by half. Remove from heat. Add remaining 5 tablespoons of butter one at a time. Whisking slowly until just melted. Spoon over meat when served.


User currently offlineTbar220 From United States of America, joined Feb 2000, 7013 posts, RR: 26
Reply 20, posted (9 years 7 months 5 days ago) and read 1663 times:

ANC,

Where did you learn to cook? Man that sounds good!

Globetrekker,

Can you post the recipe for those noodles? They look really tasty, as well as what you are having with them.



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User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 21, posted (9 years 7 months 5 days ago) and read 1656 times:

Quoting Tbar220 (Reply 20):
ANC,

Where did you learn to cook? Man that sounds good!

Just sort of picked it up . . . being single most of the time, that is sans wife not necessarily girlfriend, it became almost necessary if I didn't want to eat food out of a freezer tray or box for the rest of my life.

I will confess to not being able to bake anything resembling a cake however - be it a cake, a biscuit, a roll etc . . . if it goes in the oven and is based on a bread dough, I'll screw it up . . .


User currently offlineLogan22L From , joined Dec 1969, posts, RR:
Reply 22, posted (9 years 7 months 5 days ago) and read 1654 times:

Quoting ANCFlyer (Reply 21):
I will confess to not being able to bake anything resembling a cake however - be it a cake, a biscuit, a roll etc . . . if it goes in the oven and is based on a bread dough, I'll screw it up . . .

I hear, ya, ANC.

I've cooked for years, and I never deal with cakes or that sort of thing. Bread is OK, but I just don't care for baking cakes, pies, etc. I think it stems from the need for precise measurement. As an organic chemist for over 7 years in the 1980s and early 1990s, I had to follow strict "recipies" (let's face it, that's what organic chemistry is), so when cooking dinner I always just used what looked like the right amount. I almost never follow a recipe now, although I'll admit that there are times I look at cook books for ideas. Baking, however, requires fairly strict adherence to a recipe, and that's just not my thing.

Logan


User currently offlineANCFlyer From , joined Dec 1969, posts, RR:
Reply 23, posted (9 years 7 months 4 days 23 hours ago) and read 1652 times:

I really like light, fluffy biscuits - would eat them every day if I could . . . a few years ago I got ahold of every kind of biscuit recipe I could . . . and having a Southern Alabama bloodline, I got ahold of aunts and other family. . . trying to bake a biscuit. I spent a weekend working on that, had flour and baking powder and crap all over the kitchen . . . looked like a bad re-run of I Love Lucy or something  laughing  . . . never did bake a decent biscuit.

I asked one aunt - Dorothy in Tuscaloosa, AL - how she did her biscuits - she laughed and replied with that southern belle voice "Son, I been making biscuits for forty years, I don't know how much of anything I put in them, I just know when the dough looks and feels right". She laughs at me about that today.

Needless to say - I still have not mastered the simple biscuit . . . . dangit.  silly 


User currently offlineJGPH1A From , joined Dec 1969, posts, RR:
Reply 24, posted (9 years 7 months 4 days 23 hours ago) and read 1652 times:

I am reasonably competent in the kitchen, when feeling inspired. I refuse to surrender to the dreaded microwave meal - I always look at them in the supermarket and think "Well I can make THAT, that's easy !". And I do. Nothing hugely elaborate (I love Asian food, but have yet to progress beyond the humble fling-it-all-in-the-wok style stir-fry). I tend towards pasta dishes, because they are very varied and reasonably foolproof, and I can bake, from scratch. Baking is easy but as Logan says, you HAVE to stick to the recipe - you can't wing it. I've not made bread before though - I'm keen to try, when I get a decent oven.

25 Planespotting : I love cooking, but of course HATE cleaning up. And normally I don't have much money to set aside for buying good raw ingredients and what not to turn
26 Post contains images B747-437B : One thing I have learned from years of living on my own in foreign countries is that I had to cook my own Indian food if I wanted any decent flavor. O
27 Post contains images Erikwilliam : Last night as I had nothing to do, went to eat, what I found in my fridge? Ketchup, Mostard, Requeijão(cream cheese), old milk, old eggs, 1/2 old oni
28 CaptainGomes : GlobeTrekker, I LOVE frying noodles with different things. It's especially great when there's left over food, as it tastes a lot better that way than
29 Post contains images MD11Engineer : Last week, when my girlfriend was here for a visit, we had a 4 day orgy of home cooked food. A mix of mediterranean and East Asian foods.... yummy! (n
30 Post contains links and images Myt332 : No wonder when you look like this! Captaingomes in April 2005.
31 Post contains images BMIFlyer : I make a good Spaghetti Bolognaise Thanks Lee
32 Post contains images Skidmarks : I can cook and do, when I have to. Mainly basic meals as the kids won't eat fancy stuff. But I do like a nice chillie (?) or curry now and then. I als
33 Post contains images ORFflyer : Thanks ANC!! I'll try this recipe soon, although I'll use a real Kentucky bourbon - Jim Beam. I don't really like the Tennessee whiskey.... Chip
34 MHTMDW : Nobody on a fat or sodium restricted diet should come near most of my culinary creations. Fortuantely for my own health they are limited to special oc
35 Post contains images ANCFlyer : Recipe Man, where's the Recipe . . .
36 MHTMDW : What makes you think I use a recipe??? For those who want to try at home... here's a hint: use a mixture of light Japanese and dark Chinese soy sauce
37 Post contains images ANCFlyer : OK, take a gooood guess . . . I know, like me, some things you just know . . . obviously your Teriyaki Beef is one of those things.
38 MHTMDW : Yeah its just one of those things I throw together. A blender of food processor makes short work of it, just grind up all the ginger, scallions, garli
39 Kieron747 : After having two consecutive vegetarian girlfriends, I can make a very nice vegetarian chilli and lasagna. Personally, I like to make my own spag bol
40 BaylorAirBear : Nobody, and I mean nobody, makes hot dogs like I do! BaylorAirBear
41 Mexicana757 : I love cooking, its fun but cleaning up afterwards is a different story. I remember the first time I baked cookies. They turned out to be rocks, I did
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