Cooking decent, healthy and cheaply..

[Brett327]

Great, best of the best. Add other fav seasonings to rib boil such as but not limited to:

Couple garlic cloves or sliced fresh ginger, or chopped fresh jalapeno or crushed red pepper. Use imagination.

Also after they are boiled, can put them on the charcoal grill with the teriyaki sauce for about 3-5min/side. Not necessary for flavor but seems to satisfy the grilling mafia.

Easy, no hassels, just great ribs.

I've also had great success wrapping up the ribs in tin foil with a small can of apple juice and whatever seasonings you like, then baking them at low heat (~250) in lieu of boiling.

Brett

 

[Slammer2]

I've also had great success wrapping up the ribs in tin foil with a small can of apple juice...

Do you use those frozen concentrated cans, or the ready to drink type?

 

[Brett327]

Do you use those frozen concentrated cans, or the ready to drink type?

The little kid-sized ready to drink stuff.

Brett

 

[helo_wifey]

Chicken Parm, Walnut Salad

I like to make Chicken Parm every once in a while.

Just take some boneless, skinless chicken breasts (washed and dried)

Put out 3 bowls, 1 with egg whites (I used the boxed egg stuff for all my cooking), 1 with flour, and 1 with breadcrumbs. You can buy preseasoned breadcrumbs or unseasoned and throw some garlic powder, basil, etc in with it.

Coat the chicken in flour, then egg, then breadcrumbs. You can repeat the process a few times to get extra crispy chicken.

Throw in a frying pan with some extra virgin olive oil until browned and crispy.

Put in a baking dish and cover with marinara sauce, bake about 20-30 min until chicken is cooked through.

Last 5 minutes or so put on some fresh mozzarella on top and let melt.

Serve with some wine, pasta, or some garlic bread.


Walnut Salad

Fresh Spinich, washed
Vinagarette
Walnuts
Mandarin Oranges

Combine. Done.

I usually don't measure stuff out. If it looks right and tastes good, thats all that matters.

 

[joboy_2.0]

On Emeril: "I STILL find him unwatchable..."

Rachel Ray: "Complain all you want. It’s like railing against the pounding surf. She only grows stronger and more powerful. Her ear-shattering tones louder and louder. We KNOW she can’t cook... She’s a friendly, familiar face who appears regularly on our screens to tell us that “Even your dumb, lazy ass can cook this!” Wallowing in your own crapulence on your Cheeto-littered couch you watch her and think, “Hell…I could do that. I ain’t gonna…but I could--if I wanted! Now where’s my damn jug a Diet Pepsi?”

Paula Dean: "I’m reluctant to bash what seems to be a nice old lady. Even if her supporting cast is beginning to look like the Hills Have Eyes..." (He also says she is a lookalike for the transvestite Divine from the John Waters films).

Sandra Dean: "Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped."

Mario Batelli and Giada (she of the nice rack and irritating pronunciations) are both given props for their cooking. Funny stuff for foodies to read...
http://blog.ruhlman.com/2007/02/guest_blogging_.html
[/end threadjack]

Emeril is annoying at times but likes to drink and makes fantastic food so I can't complain.

Rachael Ray is so annoying I've thrown things at my TV before. She uses mainly prepackaged foods to prepare her dishes and has the annoying habit of moaning and climaxing on every episode. Plus she is too thick for my liking so she can't even vindicate herself with her looks.

Paula Dean makes good food but each dish is a heart attack on a plate.

Sandra Dean is a waste of life.

Mario Batali is a great chef. I'd love to eat his food.

Giada makes good food but is VERY annoying in her pronunciation. In fact Brett and I were discussing this a short while ago. God bless the mute button.

 

[Brett327]

I like to make Chicken Parm every once in a while.

I can almost guarantee that if you've cooked your chicken to the point that it's crispy/brown on both sides that it's done. Placing it in the oven for an additional 30 minutes is beyond overkill. I would sauce it up with cheese immediately and bake it for no more than 5 minutes. At any rate, I'd go with the meat thermometer and take it out when it gets to 140. Despite what the recipe or meat thermometer says, you're not going to kill any more salmonella germs going beyond 140 - you're just ruining a good piece of meat. The same goes for pork. Overcooking your meat = pet peeve.

Brett

 

[joboy_2.0]

Overcooking your meat = pet peeve.

That reminds me. Try beating your meat. It makes it more tender. Good technique to try out on thinner cuts. Schnitzel is good times.

 

[FMRAM]

^^^^Someone is begging to be smitten.

 

[helo_wifey]

I can almost guarantee that if you've cooked your chicken to the point that it's crispy/brown on both sides that it's done. Placing it in the oven for an additional 30 minutes is beyond overkill. I would sauce it up with cheese immediately and bake it for no more than 5 minutes. At any rate, I'd go with the meat thermometer and take it out when it gets to 140. Despite what the recipe or meat thermometer says, you're not going to kill any more salmonella germs going beyond 140 - you're just ruining a good piece of meat. The same goes for pork. Overcooking your meat = pet peeve.

Brett

Not true, just browning the outside won't cook it all the way through. And the oven temp isn't that hot, around 200.

I haven't had any complaints yet...not asking you to eat it...

 

[Brett327]

Not true, just browning the outside won't cook it all the way through. And the oven temp isn't that hot, around 200.

I haven't had any complaints yet...not asking you to eat it...

Roger inability to accept constructive criticism. I'm just giving you a couple a free pointers from the old master, baby-doll.

Brett

 

[helo_wifey]

Lol...

There are a million different ways to do things...just offering my opinion, like you did yours. :icon_tong


Also, MB...if you want an all-around cook book, I got my husband the "How to Cook Everything" book. It gives some good basic recipes to modify.

 

[Brett327]

As far as cookbooks go, it's not an "Idiot's Guide" type, the "The Joy of Cooking" is probably the most thorough, encyclopedic tome available. It doesn't have any cool pictures, but it covers just about every facet of cookery you could imagine.

Brett

 

[Annalisa]

Seconded on the Joy of Cooking--I've been reading that thing like it's a novel.

And there are a few pictures. They're just of the explanatory line drawing type instead of the glossy food porn you find in the prettier cookbooks.

Alton Brown's Food + Heat = Cooking is another good one in that it attempts to teach technique rather than specific recipes. The book is broken down by method (boiling, frying, braising, grilling, broiling, etc.), and the prose is clear and engaging.

 

[Brett327]

Seconded on the Joy of Cooking--I've been reading that thing like it's a novel.

And there are a few pictures. They're just of the explanatory line drawing type instead of the glossy food porn you find in the prettier cookbooks.

Alton Brown's Food + Heat = Cooking is another good one in that it attempts to teach technique rather than specific recipes. The book is broken down by method (boiling, frying, braising, grilling, broiling, etc.), and the prose is clear and engaging.

So many kinds of porn - food porn, ski porn, surfing porn, guitar porn...I digress. Since the conversation seems to be going high order here, I'll second Alton Brown's approach. Once you "get" methods of cooking, types of sauces, seasoning, wine pairing, etc; you can go from following a recipe in a book, to just going shopping to find the freshest, most appealing ingredients to bring home. Once you're back in your kitchen, it will become second nature what goes together and what tastes good to you. Cookbooks are great and I probably own 30-40 of them, but going freestyle is where you make your money.

Brett

 

[phrogpilot73]

Not true, just browning the outside won't cook it all the way through. And the oven temp isn't that hot, around 200.

I haven't had any complaints yet...not asking you to eat it...

Agreed... key takeaway - whatever "doneness" temperature you want (don't rely on the oven temp, "feel" of the meat/chicken/fish, use a meat thermometer), pull it out of what ever cooking method you use 10 degrees LOWER than what you want, and cover it with tin foil. It will continue to cook, and get the requisite rest time...

Anyone here ever fry a turkey? I'll never go back, bought a turkey fryer on faith and DAMN it's good...

As far as cookbooks go, it's not an "Idiot's Guide" type, the "The Joy of Cooking" is probably the most thorough, encyclopedic tome available. It doesn't have any cool pictures, but it covers just about every facet of cookery you could imagine.

While not one to complain about a good "basics" cookbook - my book of choice is the "Betty Crocker's New Cookbook" - guarantee your Mom had one. It should be a staple in every kitchen, helps out with substitutions, as well as explain what the different types of cooking (broil, bake, fry, poach, etc) are!

I'll second Alton Brown's approach. Once you "get" methods of cooking, types of sauces, seasoning, wine pairing, etc; you can go from following a recipe in a book, to just going shopping to find the freshest, most appealing ingredients to bring home. Once you're back in your kitchen, it will become second nature what goes together and what tastes good to you. Cookbooks are great and I probably own 30-40 of them, but going freestyle is where you make your money.

Holy cow, Brett and I agree! Personally, I think that Alton Brown is the greatest thing EVER on the Food Network. I used to hate him, until I realized that he was able to teach me how to COOK, rather than just teach me recipes...