2012-09-25, 20:23 | Link #521 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
|
Haha.. see, that's great that you have confidence in your cooking. I do not. I do have confidence in my palate though! I think I would like to put more effort into learning to cook better.. although spending most of my time at work typically goes against any of those wishes.. In fact, I usually end up eating at restaurants or take-out like.. 5-6 days of the week..
|
2012-09-25, 20:33 | Link #522 | |
Knight Errant
Join Date: Dec 2007
Location: Dublin, Ireland
Age: 35
|
Quote:
It also is a bit more enjoyable if you can do it with someone else. For one, you can split the work, for another you can share the pleasure of the fruits of your labour with someone else. And I do have to say, that food you cook yourself can definitely be a lot better then food you get in a restaurant. For one thing, you don't have to skimp the way restaurants often have to, and you can also cook it the exact way you want. I get tired of restaurants if I eat at them too often. |
|
2012-09-25, 20:35 | Link #523 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
|
^ Yeah, I'm aware of most of that. If you go back one page you can see that I cooked my fiance dinner for her birthday and she loved it and thought I did well.. That being said, it was slow going and prep took forever cause I'm not used to it.
It's just about having enough experience to make some of the tasks mindless and/or effortless.. As for restaurants, I've grown accustomed to living off them, once you go to places enough and become a regular they become pretty flexible. One of my favourite local restaurants will actually cook me whatever I wish regardless of the menu as long as they have the ingredients so that solves some of the tedium! |
2012-09-25, 21:26 | Link #524 | |
廉頗
Join Date: Feb 2004
Location: Massachusetts
Age: 34
|
I made some lamb chops today with the bone in. Put some pasture butter on the pan, seared the top and bottom of the meat on medium-high heat for about 2-3 min, added fresh spices (rosemary, thyme, oregano, marjoram) then reduced the heat to low and covered for 10-15 minutes. Turned off the heat and let the meat stand for a few minutes, still covered, added salt and pepper... oh baby, hehe. I also made myself a salad but that required no cooking and is thus rather irrelevant to this discussion .
Quote:
|
|
2012-09-25, 21:48 | Link #525 | |
Knight Errant
Join Date: Dec 2007
Location: Dublin, Ireland
Age: 35
|
Quote:
That said, it's an expensive way to eat! (though you seem to have the money to afford it). |
|
2012-09-25, 22:16 | Link #526 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
|
^ Heh, actually it doesn't cost any extra over normal food costs! That's the beauty of it..! Social capital is so damn important. I went for lunch the other day with some co-workers, and we got a bunch of free extras because we were made to wait for 20mins.. because the host recognized me.
@ChainLegacy - Thanks! I worked really hard on it and it was really scary considering I really don't cook .. like .. at all. "Leap of faith" as it were. I'm generally a quick learner and can follow instructions pretty easily. I also took some liberties with the recipes and just did certain things how I recalled tasting them at restaurants, which actually ended up working (thankfully!) |
2012-09-26, 09:34 | Link #527 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
|
Quote:
I really like lamb like how I've eaten it growing up - with mint flavors. Lamb with mint is a popular way to eat it. More specifically, my family would eat lamb with mint jelly. Just combine some forkfuls of lamb meat with some mint jelly. Very tasty. I should have some lamb with mint jelly sometime this fall. It has been a few years since I've had lamb with any sort of mint condiment. The last time was 2009 where I went to a restaurant and had lamb served with mint oil (or was it a mint aioli?); used to dip the meat into. This thread is basically "food you prepare at home/eat at home".
__________________
|
|
2012-10-02, 13:43 | Link #528 |
癸亥 (guǐhài)
Graphic Designer
Join Date: Jun 2010
Location: (ノ◕ヮ◕)ノ
Age: 40
|
i cook some shrimp with fish sauce yesterday. i pack them up for lunch today
with some steam rice and cucumber to work. the Vietnamese culture loves their fish sauce. i grew up with soy sauce more though. so this is the seldom time i actually use fish sauce to cook with shrimp. of course, it tastes good. i dont cook much, but this meal is quite easy to make. it's almost lunch time here...nya ha! *time to dig in*
__________________
|
2012-10-03, 06:00 | Link #529 |
Senior Member
Join Date: Jun 2009
Location: Tannhäuser Gate
Age: 35
|
This was my second go at okonomiyaki, with the help of my girlfriend. Did quite well, although one can tell it was lacking all those special japanese ingredients to be even better. Posting the Instagram picture seeing as how I am too lazy to locate and transfer the photo from my phone.
|
2012-10-04, 01:28 | Link #532 | |
Senior Member
Join Date: Jun 2009
Location: Tannhäuser Gate
Age: 35
|
Quote:
It is mayonnaise indeed. |
|
2012-10-04, 16:27 | Link #533 | |
廉頗
Join Date: Feb 2004
Location: Massachusetts
Age: 34
|
Quote:
|
|
2012-10-05, 01:38 | Link #534 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
|
Speaking of lamb again, I'm thinking of making a stew with stewing cuts of meat, 50/50 mixture of lamb and beef, with beef stock, some red wine, yellow potatoes and carrots, and loads of vidalia onion. Throw in some salt and pepper, fresh thyme and fresh parsley, and some ground cinnamon when pan frying the onion and carrot (I'll pan fry them first). A bit of flour. Not much. This stew will not be thick. It will have a broth, not a thick base like you see with some beef stews.
__________________
|
2012-10-05, 09:12 | Link #535 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
|
Folks! Canadian Thanksgiving is coming! So this year, like last Christmas, I've ordered a fresh, never-been-frozen turkey! We're not going to do gravy from scratch this time cause it's so much work, but I'll try to get some pictures up!
|
2012-10-05, 12:24 | Link #538 |
Nyaaan~~
Join Date: Feb 2006
Age: 40
|
I'll get pictures up when I can, I made it last christmas, but my fiance is going to take the reins this time. We got cooking instructions directly from the butcher last time, no basting or brine required!
As for sides.. we'll probably do just basics, stuffing with the turkey, mashed potatoes .. I'm pondering doing a mac & cheese though.. |
2012-10-05, 21:22 | Link #539 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
|
Quote:
__________________
|
|
|
|