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Post Reply cooking :D - greatest masterpieces or worst accidents
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M / chicagoland
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Posted 5/23/13
i love to cook
i am a master
i have my own blackening spice/cajun seasoning recipe.

i make food that will make you want to slap your momma.
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30 / M / "Spaaaaace!"
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Posted 5/23/13 , edited 5/23/13
I LOVE cooking and especially love a challenge. It took me 3 years to perfect my Tonkotsu Ramen. It's a three day process for the pork bones, chicken and collagen to boil down and give the broth that rich umami flavor. it is definitely worth the many hours of slaving over a dutch oven though. Saved my relationship with this recipe.

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32 / M / US
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Posted 5/23/13
My parents are terrible cooks. I grew up hating vegetables. My first thanksgiving in the military I was away from family and decided to go out to a nice restaurant for the holiday meal. I never knew green beans were crunchy. I NEVER KNEW. My parents would throw frozen bags of veg in a pot and "steam" them (they were actually boiling them) until all flavor and texture was gone.

Once I learned that food could be good, I had to learn to cook for myself. I've gotten fairly good at it, though I rarely take the time for myself. My best dish is my grilled almond-dijon crusted salmon fillet served with a spinach and pear salad with blue cheese and toasted almonds and a honey mustard vinaigrette and a small side of fried brie. I grill a mean ribeye and have my own spice rub. I am also make a damned tasty guiness stew. My flattened-and-rolled chicken breasts with pesto filling came out pretty nice. For Christmas I make a Prime rib roast, Yorkshire pudding and a Waldorf salad. I can't take credit for the recipe, I stole it from a restaurant-owning friend, but I make some nice mango-chicken stirfry.

The three keys to good cooking are attentiveness/vigilance, good ingredients and planning.

Being attentive is absolutely necessary for good cooking. When you cook, you must cook and do nothing else. My dad used to throw something on the stove, grill, or oven and then watch the nightly news. When the news was over, dinner was ready. My whole childhood was riddled with overcooked meals. Overcooking good meat or veg should be a crime.

Planning is important. For example, when making a stir-fry, add the ingredients in the proper order to bring out the best textures and flavors. Onions take longer to cook down, they go in first. Bell peppers a bit later. Softer ingredients like green onions are tossed on top when the stove is turned off and the residual heat is enough to cook them properly. Doing this allows the crispness of the fresh veg to come through and properly flavor the dish. A room temperature steak only takes about 6 minutes to grill on a half-way decent gas grill, but a good baked potato with crispy skin and soft insides takes an hour. Planning is important to make everything come together at the right time.

And the ingredients should be evident. "organic" ingredients are a scam, but basic quality is important. Frozen foods are OK for some things like stews, but are terrible for other dishes. Freezing produces ice crystals which pierce the cellular membranes of the ingredients and turn them to mush. That is fine for a stew or a pesto or a sauce or whatever, but it is terrible for stirfry or salad or side dish. Kraft does not make good cheese, they make "cheese-food singles" and such. Parmesan is a hard, dry, somewhat salty cheese, not a powder. NY strip, London Broil, and Ribeye are NOT the same.

So those are my cooking tips.

Incidentally, my worst cooking disaster was in college while making ramen in the microwave. I forgot to put in the water. The uber-processed pre-packed ramen is made from stuff I cannot identify, but I know when it catches fire it smells like burning plastic and dog hair. I had a roommate who once melted a pan to the stove. Once again, be vigilant when cooking.
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32 / M / US
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Posted 5/23/13

RawrAlex wrote:

I make delicious food served on my body.~


So, wanna date?
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M / chicagoland
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Posted 5/23/13
i was the same way with my parents. my dad was a decent cook but mom was always the one making dinners. she had this thing about cooking meat untill it turned into leather.
i was 16 before i realized that food wasnt just a sustainance that you drowned in ketchup and stuffed down your gullet. i had messed around with some recipes from the back of my skating magazines a few times but never really understood that food wasnt just supposed to be warm.

now i love to cook and at good food. i want to have a garden so i can always use my own fresh veggies and stuff.
i also brew my own beer and love to cook with cook beer in place of water in any recipe.

i have a BBQ meatloaf (yes BBQ as in on the grill) recipe that people would kill to eat.
i get a ton of fresh salmon filleted and cooked the day it was caught. blackened, lemon pepper, habenero/pineapple in butter.... i love fresh salmon
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32 / M / US
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Posted 5/23/13
MMM.. Grilled asparagus with lemon pepper.
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25 / M / Norway
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Posted 5/24/13
I love to cook! That's one thing I like to do. Making cookies and awesome dinners. Creating new recipes and drinks. Nom nom!!!
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Posted 5/24/13
I don't dislike cooking but disaster happens most of the time whenever I attempt cooking.
Like hot cooking oil spilt right into my face, almost burned the kitchen down, cut myself with something sharp, burned my hand, etc...
It's just so traumatic that I had to limit myself in the kitchen.

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27 / M / Kentucky
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Posted 5/24/13
I like to cook but I hate to do dishes... Its like a double edged sword depending on what I'm making. I really do go out of my way to lower the amount of dishes, pots, pans that I have to clean.
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23 / M / old dirty road in...
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Posted 5/24/13
I CHALLENGE YOU ALL TO A THROW DOWN
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M / Blank
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Posted 5/24/13 , edited 5/29/13
I love to cook :). My masterpiece is 떡볶이(Ddukbokkie)
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21 / M / Earth
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Posted 5/24/13
i love to cook ^_^ . But i'm not very good haha
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23 / M / Pluto
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Posted 5/24/13

nnoland wrote:

Finally a subject I can sink my teeth into! If it walks, crawls, swims, flies, or slithers I can cook it! Learned from gram and momma! Irish, Pennsylvania Dutch, Italian, and I do a mean stir fry! Let's start with pork shoulder slow cooked fer around six hours. Sea salt, pepper, garlic (not too much!) thyme, and just a lil ginger. Start with the rub of herbs use butter or olive oil as the final layer. Broil but only to a light brown (just give it a little fire!) Put chunk o meat into campfire oven and cook at 225° fer about 3 hours (fat side up) then flip. Three more hours. After that well it's up to you. As far as failures well I was five my older sister made cookies one day. She hid the cook book so I tried to do the recipe from memory. Turns out baking soda & baking powder are two very different things! I used WAY TOO MUCH baking powder in the mix. Mom put a table spoon of my "batch" and cooked em up. Suckers turned into BISCUITS. Momma called poison control to check if my "cookies" were all right to eat. My poor cousin was our guinea pig. I wish YouTube existed back then! The look on his face will bring a smile to my face for eternity.


i'll take you up on that stir fry, sounds really good!

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39 / M / Baltimore, Maryland
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Posted 5/24/13

dark_paradox_21 wrote:

MMM.. Grilled asparagus with lemon pepper.


Try broiled with a thin lattice work of cold butter slivers over top. Salted butter of course. I'll have to try lemon pepper I usually go garlic and thyme with a pinch o pep.
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22 / M / Queens NY
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Posted 5/24/13
I'm a culinary arts major if it counts for anything D:
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