Author Topic: The DTF Cooking Thread! (Read 10051 times)

Tick · « **Reply #35 on:** August 06, 2009, 01:17:29 PM »

I made a quesidilla for lunch. Brushed some flour tortillas with olive oil, and spread a layer of shredded cheddar on top. I slow roasted some plum tomatoes with olive oil, basil, and garlic for a half hour at 375 degrees. Then I added the roasted tomatoes to the tortilla, put the top on it and grilled it for about 10 minutes. It was simple but delicious.

lonestar · « **Reply #36 on:** August 06, 2009, 02:49:40 PM »

Finally, a cooking thread!
I've been a chef for twenty years in the S.F. bay area, and also am on a competition BBQ team.
As for tonight, the special is looking like a pan roasted halibut, bacon-cheddar potato puree, and a corn jus.

antigoon · « **Reply #37 on:** August 06, 2009, 02:51:40 PM »

!!! That's awesome! How'd you get your start?

lonestar · « **Reply #38 on:** August 06, 2009, 02:55:18 PM »

Quote from: antigoon on August 06, 2009, 02:51:40 PM

!!! That's awesome! How'd you get your start?

Worked as a dishwasher in high school(btw, the most fucked job in the world), and worked my way up old school style. No culinary school, no fancy internships, just a lot of hard work.

Tick · « **Reply #39 on:** August 07, 2009, 06:10:37 AM »

Quote from: lonestar on August 06, 2009, 02:55:18 PM

Quote from: antigoon on August 06, 2009, 02:51:40 PM
!!! That's awesome! How'd you get your start?
Worked as a dishwasher in high school(btw, the most fucked job in the world), and worked my way up old school style. No culinary school, no fancy internships, just a lot of hard work.

Excellent ! Its a profession I always dreamed about. That and being a lead singer.

lonestar · « **Reply #40 on:** August 07, 2009, 03:28:17 PM »

Quote from: tick on August 07, 2009, 06:10:37 AM

Quote from: lonestar on August 06, 2009, 02:55:18 PM
Quote from: antigoon on August 06, 2009, 02:51:40 PM
!!! That's awesome! How'd you get your start?
Worked as a dishwasher in high school(btw, the most fucked job in the world), and worked my way up old school style. No culinary school, no fancy internships, just a lot of hard work.
Excellent ! Its a profession I always dreamed about. That and being a lead singer.

Cook for fun at home, and pursue a sweet office gig, cause unless you hit the jackpot market(i.e. Alice Waters and organic food in Ca.) or sell out to a corporate gig(and never do anything original again), cooking pays like shit. Besides, friends and family make a much more pleasant audience to deal with anyway.

staveoffzombies · « **Reply #41 on:** August 07, 2009, 06:40:02 PM »

Made some spaghetti and made my own sauce...it turned out ok.

I used two cans of tomato sauce and one can of diced tomatoes. Then I mixed in garlic powder, parsley, crushed red pepper, and cinnamon.

I overdid it with the garlic though....heartburn galore right now.

El Barto · « **Reply #42 on:** August 07, 2009, 06:48:30 PM »

Quote from: staveoffzombies on August 07, 2009, 06:40:02 PM

Made some spaghetti and made my own sauce...it turned out ok.

I used two cans of tomato sauce and one can of diced tomatoes. Then I mixed in garlic powder, parsley, crushed red pepper, and cinnamon.

I overdid it with the garlic though....heartburn galore right now.

Spaghetti sauce has to be made in the morning. Let it cook all day in a crock pot. Better yet, let it sit overnight. The longer you put between start-finish, the better. Here's mine:

1/2. lb ground beef
1/2 lb hot italian sausage (remove from skin)
1 onion
3 mushrooms
3 clove garlic, minced
3 bay leaves
1 T dried basil
2 teaspoons oregano
1 T parsley flakes
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 t crushed red pepper
14oz can diced tomatoes with juice
2x8oz tomato sauce
1 can tomato paste
couple splashes of white wine

Let it all cook in a crock pot all day. Add the mushrooms about 30 minutes before dinner.

I suppose most people would want to include salt to taste--not me

MetalMike06 · « **Reply #43 on:** August 07, 2009, 08:38:54 PM »

Lahmajoon

My favorite.

lonestar · « **Reply #44 on:** August 07, 2009, 08:44:26 PM »

Tonight served some dayboat scallops with maitake mushrooms, chard, bacon, and black mission figs slow roasted in raspberry vinegar and garlic. Killer!

Genowyn · « **Reply #45 on:** August 07, 2009, 09:12:12 PM »

I just made two steaks, some bacon, and some mashed potatoes for me and a friend. Tasty.

sneakyblueberry · « **Reply #46 on:** May 19, 2011, 04:36:54 AM »

NECROTHREAD!

I just bought a heavy metal cookbook called 'Mosh Potatoes'. Its amazing. Recipes from rockers all over the world. Even has Coheed and Scale the Summit :omg

Gonna try Blaze Bayley's Sausage Curry tomorrow

skydivingninja · « **Reply #47 on:** May 19, 2011, 06:32:01 AM »

Love that book. Claudio and JP's recipes are the shit. So are the Mac n Cheese balls from the Steel Panther guy. Have you tried Lemmy's Krakatoa Surprise yet?

sneakyblueberry · « **Reply #48 on:** May 19, 2011, 03:58:00 PM »

I haven't tried anything yet, looking forward to it though. Yeah, that Nacho Pie looks pretty dang tasty.

lonestar · « **Reply #49 on:** May 19, 2011, 04:14:23 PM »

Hmm, cooking, what a novel concept.

sneakyblueberry · « **Reply #50 on:** May 19, 2011, 04:16:41 PM »

As long as they do things by the book, I'm good with it.

wkiml · « **Reply #51 on:** May 20, 2011, 09:17:34 AM »

@ lonestar

I was looking a grilling fish ( Salmon or a Tuna Steak) I've heard from some sources never to salt anything that will be grilled as salt draws out the moisture and will leave your food dry, yet I see numerous recipes calling for salt. whats the deal?

lonestar · « **Reply #52 on:** May 20, 2011, 12:42:52 PM »

Salt will only dry out food over a long period of time, otherwise known as curing. Grilling is such a fast, high heat process, the salt has no chance to dry out the fish(but overcooking it will, shoot for medium or medium well, and you'lle be fine). Salt IS necessary for taste though. Most of what we call taste actually occurs in the nasal passage, the tounge only knows sweet, sour, bitter, salty, and some newly discovered one covering savoriness, called umami. By using salt, you connect the toungue to the sinuses, thereby compeling the flavor circle. Salt is the most important ingredient in cooking.

ricky · « **Reply #53 on:** May 20, 2011, 02:44:19 PM »

spam and scrambled eggs, beechez.

Arch Benemy · « **Reply #54 on:** May 20, 2011, 02:59:31 PM »

I baked a cake last night.

It went terribly.

Kotowboy · « **Reply #55 on:** January 15, 2017, 10:58:09 AM »

Kotowboy · « **Reply #56 on:** April 03, 2017, 01:10:26 PM »

Made this for dinner.

Chicken / Veg / Spicy sauce / Salad...

Plus I had an Indian Takeaway last night and I threw in the rest of the mint yoghurt left over from that.

Delicious. I just bought the chicken tonight so it was really soft and tasty. Very happy with it !

lonestar · « **Reply #57 on:** April 03, 2017, 03:16:54 PM »

On vacation, nothing to report.

Chino · « **Reply #58 on:** April 06, 2017, 01:43:53 PM »

Stare into the meat's soul.

News: Video of online chat between fans and members of Dream Theater: https://www.youtube.com/watch?v=sx8cLlXnHpA&feature=youtu.be (*no chickens were harmed during the filming of this chat)

Author Topic: The DTF Cooking Thread! (Read 10051 times)