planespotting
Posts: 3026
Joined: Sat Apr 17, 2004 4:54 am

Share Your Culinary Achievements

Mon May 23, 2005 3:14 pm

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?
 
USAFHummer
Posts: 10261
Joined: Thu May 18, 2000 12:22 pm

RE: Share Your Culinary Achievements

Mon May 23, 2005 3:18 pm

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
 
SLC1
Posts: 1360
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RE: Share Your Culinary Achievements

Mon May 23, 2005 3:22 pm

Quoting Planespotting (Thread starter):
Velveeta Cheese

That's where you lost me  Smile
We're gonna do what we like to call a "jetBlue how do you do", which is slang for dumping a bunch of fuel in the ocean
 
jcs17
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RE: Share Your Culinary Achievements

Mon May 23, 2005 3:22 pm

America's chickens are coming home to rooooost!
 
ANCFlyer
Posts: 21391
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RE: Share Your Culinary Achievements

Mon May 23, 2005 3:55 pm

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]
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
UTA_flyinghigh
Posts: 6304
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RE: Share Your Culinary Achievements

Mon May 23, 2005 3:58 pm

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
 
tbar220
Posts: 6706
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RE: Share Your Culinary Achievements

Mon May 23, 2005 5:43 pm

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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LHMark
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RE: Share Your Culinary Achievements

Mon May 23, 2005 6:18 pm

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
 
globetrekker
Posts: 800
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RE: Share Your Culinary Achievements

Mon May 23, 2005 7:43 pm

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
 
zkeye
Posts: 222
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RE: Share Your Culinary Achievements

Mon May 23, 2005 8:13 pm

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
 
tristarenvy
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RE: Share Your Culinary Achievements

Mon May 23, 2005 9:44 pm

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.
 
KROC
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RE: Share Your Culinary Achievements

Mon May 23, 2005 11:26 pm



 
ORFflyer
Posts: 3142
Joined: Sat Apr 09, 2005 2:42 am

RE: Share Your Culinary Achievements

Mon May 23, 2005 11:32 pm

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
 
vaporlock
Posts: 3528
Joined: Sat May 19, 2001 9:22 am

RE: Share Your Culinary Achievements

Mon May 23, 2005 11:58 pm

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 
 
Sabena332
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RE: Share Your Culinary Achievements

Tue May 24, 2005 12:02 am



Patrick
NZ1's mother is a disgusting crack-whore and his father is a worthless alcoholic!
 
British767
Posts: 1523
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RE: Share Your Culinary Achievements

Tue May 24, 2005 12:25 am

Chinese take-off is about as far as I go.
 
Logan22L
Posts: 4464
Joined: Fri Jul 16, 2004 5:59 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 12:29 am

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
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
Pe@rson
Posts: 16004
Joined: Sat Jan 13, 2001 6:29 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 12:31 am

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."
 
cornish
Posts: 7651
Joined: Fri Feb 18, 2005 8:05 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 12:33 am

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
 
ANCFlyer
Posts: 21391
Joined: Mon Nov 15, 2004 3:51 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 12:41 am

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.
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
tbar220
Posts: 6706
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RE: Share Your Culinary Achievements

Tue May 24, 2005 12:46 am

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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ANCFlyer
Posts: 21391
Joined: Mon Nov 15, 2004 3:51 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 1:00 am

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 . . .
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
Logan22L
Posts: 4464
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RE: Share Your Culinary Achievements

Tue May 24, 2005 1:08 am

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
"The deeper you go, the higher you fly. The higher you fly, the deeper you go."
 
ANCFlyer
Posts: 21391
Joined: Mon Nov 15, 2004 3:51 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 1:21 am

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 
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
JGPH1A
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RE: Share Your Culinary Achievements

Tue May 24, 2005 1:24 am

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.
Young and beautiful and thin and gorgeous AND BANNED ! Cya at airspaceonline.com, losers
 
planespotting
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RE: Share Your Culinary Achievements

Tue May 24, 2005 1:34 am

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 into good cuisine. Last night i was basically bound to whatever was in my fridge, so the velveeta was there and i used it. But i was able to turn some relatively simple ingredients into something that looked and tasted very good, i was quite impressed with myself as it has been awhile since i've been really tested by a lack of quality ingredients.

I have to clean up this morning....ugh
Do you like movies about gladiators?
 
B747-437B
Posts: 8777
Joined: Thu May 30, 2002 6:54 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 1:43 am

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. Over the years this has developed into quite a skill. I hassled my grandmother for her recipes when she was alive and have tweaked them into my own special ones now.

My greatest compliment came when a friend who owns his own restaurant asked me for some of the recipes so he could try them there. Most recently, I did a dinner for 12 people where I cooked everything from scratch to rave reviews.

A number of a/netters have also sampled my cooking in various parts of the world and I have not had a complaint yet.




"The A340-300 may boast a long range, but the A340 is underpowered" -- Robert Milton, CEO - Air Canada
 
erikwilliam
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Joined: Fri Mar 12, 2004 12:30 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 2:03 am

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 onion and one frozen Lasanha, wich I think is old too, 2 beers.

Made noodles and drank beer.

As my car is bronken and will only be ready late this week, I´ll have pizza and other shit for the rest of the week, then I´ll go to the market.

 wave 
Dida, Cafu, Lucio, Roque Junior, Roberto Carlo, Emerson, Ze Roberto, Ronaldinho, Kaka, Adriano, Robinho, Ronaldo
 
captaingomes
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RE: Share Your Culinary Achievements

Tue May 24, 2005 2:03 am

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 if you just nuke it in the microwave. I just had breakfast an hour ago, but suddenly I'm starved.
"it's kind of like an Airbus, it's an engineering marvel, but there's no sense of passion" -- J. Clarkson re: Coxster
 
MD11Engineer
Posts: 13916
Joined: Sun Oct 26, 2003 5:25 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 2:06 am

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!
(now I´ve got work out to get rid of the extra weight Sad )

Jan
Je Suis Charlie et je suis Ahmet aussi
 
MYT332
Posts: 7283
Joined: Mon Sep 08, 2003 7:31 pm

RE: Share Your Culinary Achievements

Tue May 24, 2005 2:07 am

Quoting CaptainGomes (Reply 28):
I just had breakfast an hour ago, but suddenly I'm starved.

No wonder when you look like this!

http://www.tmfy.com/photos/valencia/images/IMG_2928_JPG.jpg
Captaingomes in April 2005.
One Life, Live it.
 
BMIFlyer
Posts: 8065
Joined: Mon Feb 23, 2004 7:11 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 2:08 am

I make a good Spaghetti Bolognaise  Smile



Thanks

Lee
Sometimes You Can't Make It On Your Own
 
skidmarks
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RE: Share Your Culinary Achievements

Tue May 24, 2005 3:11 am

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 also love to cook a full Sunday Roast dinner.

Andy  old 
Growing old is compulsory, growing up is optional
 
ORFflyer
Posts: 3142
Joined: Sat Apr 09, 2005 2:42 am

RE: Share Your Culinary Achievements

Tue May 24, 2005 8:40 pm

Quoting ANCFlyer (Reply 19):
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

Thanks ANC!! I'll try this recipe soon, although I'll use a real Kentucky bourbon - Jim Beam.  biggrin  I don't really like the Tennessee whiskey....

Chip
 
MHTMDW
Posts: 138
Joined: Fri Jul 09, 2004 10:17 am

RE: Share Your Culinary Achievements

Wed May 25, 2005 6:48 am

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 occasions. Animal fats, tropical oils, MSG, salt, sodium phosphates, are all key ingredients of some of my most highly acclaimed dishes. I also search out the freshest and best ingredients. My beef teriyaki, for example, requires a small meat market for the best skirt steaks I can find, as well as food service grade charcoal, a trip to a Chinese grocery for the 3 necessary soy sauces, and cheapest bamboo skewers, a greengorcer for green onions, ginger root garlic and a MAUI pineapple, the Mexican grocery for Coca-Cola made with cane sugar, not HFCS, and a liquor store for some cream sherry. I do of course make the marinade several gallons at a time and it keeps well under refrigeration, what with the salt, sugar, acid, alcohol, not to mention the sodium bezoate in one of the soy sauces.

My chicken tenders, however, are a once a year labor of love, that starts with a visit to the poulterer for birds killed, dressed, and cut while-u-wait.
 
ANCFlyer
Posts: 21391
Joined: Mon Nov 15, 2004 3:51 pm

RE: Share Your Culinary Achievements

Wed May 25, 2005 7:19 am

Quoting MHTMDW (Reply 34):
My beef teriyaki, for example,

Recipe Man, where's the Recipe . . .  biggrin 
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
MHTMDW
Posts: 138
Joined: Fri Jul 09, 2004 10:17 am

RE: Share Your Culinary Achievements

Wed May 25, 2005 7:53 am

Quoting ANCFlyer (Reply 35):
Recipe Man, where's the Recipe . . .

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 sauces, have a real heavy hand with the fresh ginger and Harveys Bristol Cream Sherry... i use 750 ml per gallon of marinade
 
ANCFlyer
Posts: 21391
Joined: Mon Nov 15, 2004 3:51 pm

RE: Share Your Culinary Achievements

Wed May 25, 2005 7:59 am

Quoting MHTMDW (Reply 36):
What makes you think I use a recipe???

OK, take a gooood guess . . .  biggrin 

I know, like me, some things you just know . . . obviously your Teriyaki Beef is one of those things.
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
MHTMDW
Posts: 138
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RE: Share Your Culinary Achievements

Thu May 26, 2005 10:48 am

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, garlic and pineapple for easy prep.
 
Kieron747
Posts: 2461
Joined: Wed Feb 16, 2005 7:17 am

RE: Share Your Culinary Achievements

Thu May 26, 2005 10:52 am

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 and chicken curry, but it has to be spicy!

I finally managed to perfect rice too.

Kieron747
Airliners.Net - The Jam Rag Of The Web.
 
baylorairbear
Posts: 2841
Joined: Wed Jan 26, 2005 5:25 am

RE: Share Your Culinary Achievements

Thu May 26, 2005 1:17 pm

Nobody, and I mean nobody, makes hot dogs like I do!

BaylorAirBear
I'm just skipping stones...
 
Mexicana757
Posts: 2635
Joined: Fri Apr 20, 2001 3:21 pm

RE: Share Your Culinary Achievements

Thu May 26, 2005 1:35 pm

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 didnt follow directions, so i kind of left them a little too long in the oven and not enough butter.

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