man that looks awesome!

does instant noodles count as "cooking?"

Jaegerschnitzel on a bed of spatzle with a nice beer is one of my favorite meals! As far as what I can cook, that would be boiled eggs.

@euggie haha, I too wish for the art of cooking

Posted by razer22 at 11/29/2012 04:11 PM

@euggie haha, I too wish for the art of cooking

Frozen pizza or burritos all the way!

I love to cook! I usually do a lot of grilling. I keep saying and thinking that is I wouldn't try getting a job as a writer or a music studio engineer I would go to school for cooking and become a chef.

I think I like baking more than cooking though, but that maybe my sweet tooth talking.

Now that we have this thread I'll post some pictures and stuff whenever I decided to cook next.

I love to smell my self made fillet steak
but there are many meals I like to do on my own but I hate to prepare dressings/sauces

I'm generally more of an Italian American chef (odd, as I have no Italian in my blood at all... Mostly Finnish). My favorite meal to cook is a stuffed, roasted chicken breast served over a bed of linguine pasta and a semi-spicy rosa sauce. Usually serve this with a side salad and a chicken stock - sausage - potato soup that I have absolutely no name for.

Granted, I don't cook that often :-P On a day-to-day basis I'm more likely to cook something like an almond-crusted tilapia filet, roasted sweet potatoes with honey butter, and sauteed brussel sprouts with bacon.

I married an Indonesian so i never have to cook again :-D

Posted by gnawol at 11/30/2012 09:21 AM

I married an Indonesian so i never have to cook again :-D

oooh darn thats smart! i should have tought of that lol

Posted by mowuffe at 11/30/2012 09:34 AM

Posted by gnawol at 11/30/2012 09:21 AM

I married an Indonesian so i never have to cook again :-D

oooh darn thats smart! i should have tought of that lol

LOL

I can't forget beer. Beer is a very good meal.

Posted by Khan at 11/30/2012 03:40 PM

I can't forget beer. Beer is a very good meal.

I couldn't agree more.

Mmmmm, beer. I own a pizza restraunt so i'm all set with cooking but the little lady makes a mean brazed beef over potatoes.

Posted by yoyo at 11/30/2012 05:36 PM

Mmmmm, beer. I own a pizza restraunt so i'm all set with cooking but the little lady makes a mean brazed beef over potatoes.

what?! in what area? gimmie

@euggie

Next time your in the Narragansett, RI area let me know. I can hook you up with some pizza bro. :)

BTW, I don't know how I missed you but I'll send a FR. This site has grown quit a bit I know but your like one of the founding members. haha, my bad

Posted by yoyo at 12/02/2012 12:28 PM

@euggie

Next time your in the Narragansett, RI area let me know. I can hook you up with some pizza bro. :)

BTW, I don't know how I missed you but I'll send a FR. This site has grown quit a bit I know but your like one of the founding members. haha, my bad

yum! i've never been to RI, but if i ever do, i'll look you up!

Posted by yoyo at 12/02/2012 12:28 PM

@euggie

Next time your in the Narragansett, RI area let me know. I can hook you up with some pizza bro. :)

BTW, I don't know how I missed you but I'll send a FR. This site has grown quit a bit I know but your like one of the founding members. haha, my bad

Greetings from Cranston :)

@sabin

no s$it? Small world eh? I actually live in the Westerly area. I was actually in your neck of the woods when I took my son to a movie and Outback the other day. Same offer applies to you and all my other RMT bretheren.

Dim Sum ... yummy.
At the center is glutonous rice with chicken. Clockwise from top left - dumplings, chicken feets (see my avatar for zoom in), Siu-Mai (abalone on top, a whole prawn next, then pork meat), Malay Cake.



And Dessert..... Yam Ice Cream in Coconut.

I'm not a great cook, but I love making fried rice, pasta, & bacon double cheese burgers...! :-)

Damn some serious cooks up in here! The only thing I can make... is reservations :(.

I sometimes make meals but it's only because I have help from friends. Stouffer, Marie Callender, and PF Chang :).

I am an amazing chef, and just about every woman I have dated has been because of my cooking .... certainly not because of my looks.

We're actually coming up on the biggest food day of the year for me - New Year's Eve.

We normally start eating "dinner" around 2pm and finish eating around 2am. The amount and quality of the food that night is just staggering.

Good red wine – and I do mean good wine, is brought out. This year we start with 2005 Justin Isosceles Reserve, along with grey goose vodka + mixers (tonic, red bull, grapefruit or cranberry juice, fresh squeezed key lime juice).

The food starts with a fresh loaf of sour-dough bread and room temp butter.

Next is a cheese tray with at least 6 kinds of cheese. We will always have Garlic + Fine Herb Boursin, a nice cranberry/cinnamon goats cheese, British Stilton Blue, Parmigiano-Reggiano Parmesan Cheese, plus what-ever else looks good, at least 2 more kinds, maybe more, depending on the # of people coming over. To the cheese tray we add 5 or 6 kinds of crackers.

Then a Mediterranean tray is served with multiple types and colors of olives, artichokes, roasted red peppers, roasted garlic and aged balsamic vinegar and extra virgin olive oil.

The cooking piece starts with making home-made sweet potato chips. I used a Good Grips (Oxo) food skinner to create a very thin slice of sweet potato that gets put into our deep fryer and fried to a light orange color. To that I put a seasoning blend of pink sea salt and sugar right after the chips are taken out of the fryer and still wet with the oil to make sure the seasonings stick to the chips. The chips are fried in regular vegetable oil that has just been put into the fryer – I won’t re-use the oil if I’m making sweet potato chips though I do re-use the oil if I’m making French fries.

Next off comes the home-made Mango Salsa (though I don't make the chips for the salsa). I use organic heirloom tomatoes, organic cilantro, garlic, red peppers, Mayan onion (very sweet onion), mango, fresh squeezed key-lime juice and a sprinkling of crushed red pepper for heat.

Break time for more red wine. I’ve got a few bottles of 1997 Beringer Private Reserve which come out now. It’s a very, very bold wine to be served this early but considering we started out with the Isocles this one can stand up and go toe-to-toe with Justin’s great wine.

Hot food starts with 2 soups. The first is a wild mushroom and leek cream based soup. I use a rather large pot and chop up 6 organic leeks. I add about 10 cloves of minced garlic to that and as many different kinds of mushrooms as I can find – the more exotic the better. I probably end up with around 15 varieties of mushrooms, including black truffles (I’ve never had the chance to find fresh white truffles but I do get some good black truffles for New Year’s eve), though you can’t use too much truffles as they will over-power the soup rather quickly. Anyway, after I sauté everything I add some chicken stock and heavy whipping cream and reduce it for a while. Last step is to remove the soup to the blender and run it in the blender for about 3 to 5 minutes (noisy as can be – ugg) to puree the ingredients together and make it a very smooth soup.

The second soup changes every year and has been anything from French Onion to Butternut Squash to Vichyssoise ~ even did a cold cucumber soup one year. Never know what that will be until the day of or day before when I hit up Wegman’s and find out what the freshest available ingredients are.

When the soup is done its back to mushroom time. I make stuffed mushrooms and stuff them with seafood of some sort (king-crab, shrimp, oyster, clam, scallops) and a cashew, panko and parmesan cheese stuffing. These are just wonderful.

Time to open a cold, bracing high mineral content white wine – preferably French Chablis to go along with the next appetizer – which is fresh shucked oysters. Served on the half-shell with fresh ground horse-radish if I can find fresh horse-radish I’ll make it myself, if not, well then I’ll have to use the bottled stuff. A good Chablis can take an oyster from a 10/10 to an 11/10. Just amazing what the wine can do here to enhance the dish. I still have to buy this wine and I’m not sure what I’ll choose here.

Back to the red wine. This time I’ll go with a bottle of 2012 Beaujolias Nouveau from George Deboeuf as it really goes well with Prawns IMO. This wine is a major step back from the other red’s that have been served so far today but the wine pair so well with the next dish so I serve it anyway.

Next off, prawns on the grill. Don’t find them every year, but if I can find em I’ll buy em and wrap them in a high quality prosciutto and put on a very high heat on the grill for a minute or two. If I can’t find the prawns then I’ll take fresh shrimp (never frozen), wrap them in partially cooked bacon, season with cayenne pepper, cook them on a high heat for a few minutes and serve them as Cajun angels.

Now comes time for the salad. I use baby endive (some people call it Frisee) as the base, along with a little bit of Mayan onion (again it’s a “sweet” onion), caramelized pecans and goat cheese. The dressing is a “hot bacon dressing”, where I chop up some very fatty bacon, sauté it to get the “oil” for the dressing, then right before serving it I add aged balsamic to the bacon and oil mixture. I bring the heat up as high as I can (just before the smoking point where the oil would begin to smoke), then I pour the dressing over the salad and quickly toss the salad (no comments – get your mind out the gutter – this is really tossing the salad) and serve the salad warm. ** MY FAVORITE PART OF THE MEAL IS THIS SALAD **

Next comes a break and, well, now the Champagne comes out. I prefer the Moet & Chandon Demi-Sec. Yes, it’s a sweet Champagne. I know most think I’m crazy here drinking this stuff but hey, I like it. I’ll even add fresh berries and muddle them to make a Champagne cocktail. To this, out comes the Caviar. This can be expensive and I normally only have a very, very small amount. I LOVE the stuff but with all I’ve spent already, well, I gotta cut back somewhere. While I’ve had all 3 of the majors ~ Beluga, Osetra and Sevruga ~ I actually prefer the Osetra and I’m happy it’s the cheapest of the three … especially considering you can’t legally buy Beluga anyway.