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Thread: DAT Cooking thread

  1. #201
    Give me your ballinest hummus recipe. I've tried like five and none have been home runs. Do not post very good recipes; bomb-ass only.

  2. #202
    Quote Originally Posted by wfudkn View Post
    Uh, then I will see you there
    So. Much. Cheese. That was awesome.

  3. #203
    Too bad I didn't see your post earlier, dkn

  4. #204
    cookout = blabbermouth?
    wfudkn's Avatar
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    It was great. And not a complete shitshow like I was expecting.

  5. #205
    yeah they sold an appropriate amount of tickets I thought. and it truly was all the cheese you can eat.

  6. #206
    Brasky Fucks Food, or Food Fucks Brasky?


  7. #207
    made some awesome curried chickpea burgers last night w/ a lemon/garlic/yogurt sauce ... NOM.
    I know how to spell definitely.

  8. #208
    Quote Originally Posted by lbE08 View Post
    made some awesome curried chickpea burgers last night w/ a lemon/garlic/yogurt sauce ... NOM.
    Recipe please?

  9. #209
    Quote Originally Posted by LadyDeac03 View Post
    Recipe please?
    this makes two hearty patties (plus another little small blob because it was sticking to my hands)

    2/3 can chick peas; mashed in a large bowl.
    one yellow onion, small-diced
    2 cloves garlic, minced/mashed
    2 tbs flour
    1-2 tbs parmesan (powdered like Kraft, not fresh-grated unless you have a really small grater)
    2 tbs seasoning (we had a curry spice seasoning)

    heat 2 T olive oil in a pan on medium high until hot, add onion/garlic/seasoning to pan. cook 4-5min until soft. Add the cooked onions/garlic/seasoning to the bowl of mashed chick peas. combine with the flour and parmesan until well-integrated.
    form into two patties (or smaller for sliders, obvs).

    heat 2 T olive oil in same pan from before until hot. turn heat back to medium, carefully add patties and cook, 3-4 min per side, until crispy outside and warmed through.

    serve on buns w/ sliced cucumber and lemon/garlic/yogurt sauce (which is 2/3 C plain greek yogurt, juice from 1/2 lemon, and one small minced/mashed clove of garlic).

    DELICIOUS, and very easy. the satisfaction:effort ratio was spot-on.


    the other 1/3 can of chick peas got roasted with sliced sweet potatoes, which had been tossed in EVOO/salt/pepper/a little more curry seasoning and roasted at 450 for 20min.
    Last edited by lbE08; 04-02-2015 at 02:37 PM.
    I know how to spell definitely.

  10. #210
    that was a blue apron dish; will definitely make it again. little bro sent a bunch of indian spice blends from Penzey's for xmas last year, so i think i can replicate the seasoning pretty well.
    I know how to spell definitely.

  11. #211
    You better put some CHEESE on DAT


  12. #212
    The silly over-the-top deifying of people that apply heat to animal carcasses and plants continues (this does look amaz):


  13. #213
    cookout = blabbermouth?
    wfudkn's Avatar
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    Made a feast yesterday. From scratch rabbit ravioli with a spicy "angry bunny" carrot sauce, persian cucumber gazpacho, asparagus tart, and a coffee rubbed dry-aged standing rib roast. And my friend brought over an olive oil and mineola cake that was the shit. And we drank all of the booze. Good times.

  14. #214
    Bump. I'm in wedding $ saving mode so I'm bringing lunches to work instead of going out to lunch every day. So I like to make big meals on Sunday and eat leftovers over the course of the week. So far I've smoked whole chickens and pork shoulder, as well as roasting chickens. I'm looking for ideas for these big kinds of things, preferably that could include summery vegetables as well as non-cow meats.

    Ideas?

    One thing I like to do with the chicken carcass after roasting is make a stock with carrots and onions and garlic and herbs, save the stock, and use it to cook quinoa or drizzle over when roasting veggies. Adds awesome flavor.

  15. #215
    http://smittenkitchen.com/blog/2015/...sh-pasta-bake/

    this is on my list to try soon for the sake of leftovers.
    I know how to spell definitely.

  16. #216
    Quote Originally Posted by TownieDeac View Post
    Bump. I'm in wedding $ saving mode so I'm bringing lunches to work instead of going out to lunch every day. So I like to make big meals on Sunday and eat leftovers over the course of the week. So far I've smoked whole chickens and pork shoulder, as well as roasting chickens. I'm looking for ideas for these big kinds of things, preferably that could include summery vegetables as well as non-cow meats.

    Ideas?

    One thing I like to do with the chicken carcass after roasting is make a stock with carrots and onions and garlic and herbs, save the stock, and use it to cook quinoa or drizzle over when roasting veggies. Adds awesome flavor.
    veg lasagna
    black bean enchiladas
    quinoa salad is good if you have time to slice fresh tomatoes int he morning or at work


    ill try to think of more

  17. #217
    the lady doesn't really love pasta, which doesn't rule it out (i could still make it for myself) but typically i look elsewhere

    not that she won't eat it, but she prefers brown rice pasta and i've found it doesn't hold up nearly as well when you cook with it

  18. #218
    cookout = blabbermouth?
    wfudkn's Avatar
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    A big batch of Jambalaya on a Sunday could easily get you through the week

  19. #219
    Quote Originally Posted by TownieDeac View Post
    Bump. I'm in wedding $ saving mode so I'm bringing lunches to work instead of going out to lunch every day. So I like to make big meals on Sunday and eat leftovers over the course of the week. So far I've smoked whole chickens and pork shoulder, as well as roasting chickens. I'm looking for ideas for these big kinds of things, preferably that could include summery vegetables as well as non-cow meats.

    Ideas?

    One thing I like to do with the chicken carcass after roasting is make a stock with carrots and onions and garlic and herbs, save the stock, and use it to cook quinoa or drizzle over when roasting veggies. Adds awesome flavor.
    Load up three baking dishes with homemade enchiladas. The whole oven is hot, might as well leverage excess capacity.

    I also am a big fan of a rice dish (like paella, for example) on Sunday that you turn into sides on Monday and Tuesday.

  20. #220
    One thing I do a lot is couscous and black beans for a base and you can do a ton of varieties off of that: all types of veggies, cheeses, spices, proteins.

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