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Thread: What's cookin' ?

  1. #391
    Senior Member Flixy's Avatar
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    Less fancy but I made a nice goulash I love stews directly when it gets cold outside.
    Keep on keepin' the beat alive!

  2. #392
    It got cold and snowy, so I made a tomato spaghetti sauce, split pea soup with ham, and chicken soup with noodles. Then I had to rearrange my freezer.

  3. #393
    Senior Member Flixy's Avatar
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    Oh nice, I love pea soup

    And my girlfriend is making me pierogi for tonight
    Keep on keepin' the beat alive!

  4. #394
    Packed lunches. Cold sandwich or hot soup? hmmm

  5. #395


    Smoked elk rump and heart. The meat is very lean and heavily smoked, so best served with fresh bread and a LOT of butter. I think heart tastes better when grilled, but smoking is more traditional. The meat slicer seems like an absurdly useless bit of kit except for moments like these when it's worth its weight in fresh game meat.

    Quote Originally Posted by Flixy View Post
    Less fancy but I made a nice goulash I love stews directly when it gets cold outside.
    When we were kids they used to serve us goulash at school that was basically a crappy broth. Only as an adult did I learn how frickin' delicious it can be I like the Alton Brown version but spicier

    Quote Originally Posted by GGT View Post
    It got cold and snowy, so I made a tomato spaghetti sauce, split pea soup with ham, and chicken soup with noodles.
    Oh man, split pea soup and ham... *drools* I always eat way, WAY too much, and then spend the rest of the evening in a food coma :/ for a Bengali twist, garnish with a little tamarind water and/or with toasted nigella seeds & cumin, and fried garlic & shallots

    Quote Originally Posted by Flixy View Post
    And my girlfriend is making me pierogi for tonight
    Wait is she Polish? 'o

    Quote Originally Posted by GGT View Post
    Packed lunches. Cold sandwich or hot soup? hmmm
    Hot sandwiches and cold soup
    “Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
    — Bill Gates

  6. #396
    My favorite hot school lunch was basically beef hamburger and elbow macaroni baked in a tomato sauce. We called it "Goulash". (That was before Hamburger Helper was invented!) Probably easier and cheaper to make/serve than Lasagna with cheese.

    I had marinated and roasted elk meat in Montana, but only as an appetizer served on toothpicks. Tasty, but on the dry side.

  7. #397
    Senior Member Flixy's Avatar
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    Yes, she's polish. So I do make polish style goulash (stew not soup), best with potato pancakes! I have no idea what Alton Brown version is like.
    Keep on keepin' the beat alive!

  8. #398
    I have a recipe called goulash that is mostly beef chunks cooked with a bunch of paprika and it is delicious. While I am sure the authentic dish is worlds better, I am not going to complain about easy delicious beefy happiness. (with noodles, this potato idea has me intrigued and will probably happen next time).
    We're stuck in a bloody snowglobe.

  9. #399

  10. #400
    The above videos pretty much describe my son's love of cooking, and why he's chosen the path of cooking.

    He often says, "Never forget your roots. Do what you love. Make other people happy. Don't forget butter and salt."

    That pretty much sums up why he does what he does, sometimes 14 hours a day, 7 days a week, on holidays and weekends....with no benefits like health insurance or a retirement plan. Please remember that the next time you eat at a restaurant, whether it's at a chain like Ruby Tuesday, or at an award-winning Michelin star restaurant. He does what he does because he loves making the food just as much as he loves the people he's cooking for.

    And don't forget that whether you order a pizza, a burger, Chinese take-out, or a bangin' truffle risotto....there's a team of people behind every dish. Appreciate that. And don't just give good tips for the waitstaff. If you love your meal, maybe buy the kitchen staff a beer or a shot, because that goes a long way for the people that often go unseen. That gratitude matters. And can keep them going.

    Merry Christmas!

  11. #401
    And remember that if/when you make dinner reservations....or expect to "walk-in"....on New Year's Eve!

    I got some pork chops and sauerkraut for New Year's Day because it was on sale the night before. Ha! But I also made oxtail soup yesterday (for the first time) and my son chopped all the vegetables (at the end of his very long day of chopping) because the arthritis in my hands was acting up. It's a very special soup.

  12. #402
    Something I don't understand: Caribbean island tourists thinking Beef Wellington is a great menu item.

  13. #403
    Being home alone is boring so I've been consoling myself with food that has been on the banned list these past few months



    Sriracha-cured salmon on a bed of steamed fennel & seaweed noodles, garnished with fennel birista. Ginger & lemon dressing, avocado salsa. The fennel looks dodgy but it is the BOMB. I reckon I could become a pescatarian.

    Quote Originally Posted by GGT View Post
    Something I don't understand: Caribbean island tourists thinking Beef Wellington is a great menu item.
    Filet mignon is the most overrated cut of meat
    “Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
    — Bill Gates

  14. #404
    Senior Member Flixy's Avatar
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    Looks good!

    And a good beef Wellington is nice, though i wouldn't order it on a Caribbean island.
    Keep on keepin' the beat alive!

  15. #405


    Portuguese almond cake (toucinho do céu) with yogurt, agave and walnuts, courtesy of my dear missus

    This stuff is not quite crack but definitely crack-adjacent
    “Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
    — Bill Gates

  16. #406
    Almond cake with strawberries and caramelized white chocolate crumble



    Still have to tweak the cake; it's nowhere near as light and moist as it is when I bake a full batch in a proper cake pan. Nevertheless, the flavours are great and that caramelized white chocolate crumble should be a controlled substance (it's very easy to make and absolutely worth the effort). The frosting is strained yogurt whipped together with vanilla and some toasted buttermilk.

    Secret Ingredient Chicken Soup





    A spicy twist on my mother's renown chicken soup, the recipe for which is so secret that it was shared with us—and only us—just recently. Home-grown greens—pak choi, pickled cucumber, coriander, chives—with added layers of flavor from a little yuzukoshō and some chili & garlic oil. This is what I always see before me whenever I find myself in possession of good homemade chicken stock—or, as was the case here, guineafowl stock.
    “Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
    — Bill Gates

  17. #407


    Slow-roasted fennel with redcurrant-cured salmon, pickled radishes and garden-fresh basil spread. Fresh fennel is really great right now, and goes incredibly well with salmon, as do both strawberries and basil. Should make a strawberry balsamico sauce next time. I'm really enjoying this season so far
    “Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
    — Bill Gates

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