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| General General questions and meet 'n greet and welcome! |
01-16-2013, 02:02 PM
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#1
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Join Date: Jun 2011
Posts: 1,700
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Food Porn
https://www.youtube.com/watch?v=nhOV...s&noredirect=1
I don't know if this is obvious to you guys, but it's something I never knew. AGE YOUR STEAKS!
Anyway. Food Porn thread. Post some nice tips for cooking or pics of awesome foods that you've made.
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"Women hold up half the sky" -Mao
"God always picks the strangest things to get angry about. Get an abortion or gay married and he'll aim a tornado right at you.
Rip off a million poor people and Wall street has no problems. " -Rebecca B
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01-17-2013, 12:37 AM
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#2
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Join Date: Dec 2004
Location: Cali
Posts: 8,030
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When you fix pasta don't just put it on your plate and pour sauce over the top, take a minute to toss them together in a pan. It is such a small thing but it really brings the dish together.
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01-17-2013, 01:55 AM
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#3
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Join Date: Jan 2008
Posts: 1,274
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Fastest way to core a cabbage: 1) Take a sharp knife and make 4 cuts in a square around the core. 2) Wrap your hands genly around the cabbage and give the bottom a nice whack on the cutting board or counter. 3) Then neatly pull the core out and have fun slicing the cabbage.
Thanks Sol. Will try the pasta trick.
Ashley, can't eat steak (ulcers). However, definitely going to pass this on to my son-in-law, who is a gourmet chef and still prepares steak the traditional way. 
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01-17-2013, 07:44 AM
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#4
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Join Date: Jun 2011
Posts: 1,700
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If you enjoy chocolate pudding; add sea salt to it.
__________________
"Women hold up half the sky" -Mao
"God always picks the strangest things to get angry about. Get an abortion or gay married and he'll aim a tornado right at you.
Rip off a million poor people and Wall street has no problems. " -Rebecca B
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01-17-2013, 01:20 PM
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#5
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Join Date: Dec 2009
Location: Smexyville, Colorado
Posts: 2,424
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When making a tomato based sauce, sometimes it ends up a little too acidic. Adding a little bit of tarragon will help to reduce the acidity of the sauce and help to mellow it out. A small amount of sugar will do the same thing but not as efficiently.
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01-18-2013, 10:39 AM
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#6
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Join Date: Jan 2008
Posts: 1,274
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Corn on the cob tastes better when you boil it in the shucks.
That being said. Found an easy recipe for eloté --Mexican style corn on the cob --you can make with leftovers. Wrap the corn on the cob in tin foil and grill for about 10-12 minutes. Baste with a sauce of mayo with a dash of lime juice, then roll in cheese sauce (Cotija cheese, chili powder, ground red pepper, ground cumin and salt). Enjoy.
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01-19-2013, 11:43 AM
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#7
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Join Date: Oct 2010
Location: Denmark, thou Viking capital!
Posts: 2,277
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Quote:
Originally Posted by Jaye Jang
Fastest way to core a cabbage: 1) Take a sharp knife and make 4 cuts in a square around the core. 2) Wrap your hands genly around the cabbage and give the bottom a nice whack on the cutting board or counter. 3) Then neatly pull the core out and have fun slicing the cabbage.
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No need to even do the slicing, the whack itself is enough to loosen the core so you can peel it out.
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01-19-2013, 11:49 AM
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#8
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Join Date: Oct 2010
Location: Denmark, thou Viking capital!
Posts: 2,277
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__________________
Forget me not, for I do not deserve it.
Forget me not, as I do not forget you.
Forget me not, since I remain around.
Forget me not, and keep my memory.
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01-19-2013, 12:53 PM
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#9
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Join Date: Dec 2009
Location: Smexyville, Colorado
Posts: 2,424
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I have been staring at these pictures for about 10 mins now. There's something about all the colors paired with implied sexuality that just makes my brain check out, in a good way... I think.
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01-19-2013, 12:54 PM
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#10
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Join Date: Oct 2010
Location: Denmark, thou Viking capital!
Posts: 2,277
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That's ... good on one hand, kinda creepy on the other 
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Forget me not, as I do not forget you.
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01-19-2013, 01:10 PM
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#11
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Join Date: Dec 2009
Location: Smexyville, Colorado
Posts: 2,424
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Yeah, I know. I just love vegetables, a lot.
I'll show myself out.
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01-19-2013, 01:10 PM
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#12
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Join Date: Oct 2010
Location: Denmark, thou Viking capital!
Posts: 2,277
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You have no idea what you just started in my head...
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Forget me not, for I do not deserve it.
Forget me not, as I do not forget you.
Forget me not, since I remain around.
Forget me not, and keep my memory.
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01-19-2013, 01:35 PM
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#13
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Join Date: Dec 2009
Location: Smexyville, Colorado
Posts: 2,424
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Should I apologize or say "you're welcome"?
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01-19-2013, 01:45 PM
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#14
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Join Date: Oct 2010
Location: Denmark, thou Viking capital!
Posts: 2,277
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A little bit of both I think
__________________
Forget me not, for I do not deserve it.
Forget me not, as I do not forget you.
Forget me not, since I remain around.
Forget me not, and keep my memory.
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01-19-2013, 04:26 PM
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#15
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Join Date: Jun 2012
Location: Alamo City, USA
Posts: 764
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Quote:
Originally Posted by AshleyO
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Followed the advice for steak in the vid and it came out awesome!
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01-19-2013, 05:58 PM
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#16
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Join Date: Dec 2009
Location: Smexyville, Colorado
Posts: 2,424
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You're welcome, I'm so, very sorry.
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01-20-2013, 01:47 PM
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#17
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Join Date: Mar 2011
Posts: 89
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Don't know if it's covered in the above video, as my YouTube app isn't working, but...
If you want to gauge how well done your steak is, pick it up with tongs and hold it vertically. The rarer it is, the floppier it is. Also, allow your steak to sit out for an hour or two to bring it up to room temperature. Going from cold to the grill will cause the meat to tense up, resulting in a tougher chewier steak, whereas allowing it to warm up gradually first will result in a more tender steak.
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01-21-2013, 08:23 PM
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#18
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Join Date: Jun 2012
Location: Alamo City, USA
Posts: 764
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Didn't know about the floppiness, thanks for the tip Judas. The vid mentioned one should measure with a kitchen thermometer which I don't have at the moment. Also, I tend to leave it out for 15-20 minutes before cooking it and letting it sit for about 5 minutes before cutting into it.
Was going to a cookout with friends so I brought some homemade buffalo wings. If you don't like your buffalo sauce too spicy, melt 1/4th of a stick of butter per pound before adding it to the sauce and stirring until it is mixed properly before either dipping or using a brush (though time consuming, I prefer using the brush). If baking the wings, bake for an extra 5-10 minutes to harden the sauce on the wings.
This was just over four pounds worth of wings.
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