probably because it was my first one
2 favorites:

1) On Cooking: This was my culinary school textbook, and it’s a great resource for pretty much anything you want to know about cooking. I like it more than the New Professional Chef (CIA textbook), it seems more in-depth.

2) Taste, by David Rosengarten: This book doesn’t have all that many recipes for its size, but each recipe it has is very in-depth and well researched. I’ve read it through countless times, and it’s excellent each time.
i have an old better homes and gardens cookbook. it has some good recipes
I don’t use cookbooks

But if I had to guess, my favorite would actually be I use them often if I want something different.
Joy of Cooking my mother gave me when I moved.

(not gay)

they are so great – a lot of recipes take wayyyy too much time to prep but in they end they are always right – for some of their recipes without the science and the comparisons check out America’s Test Kitchen:

My Joy got a lot of use when I was starting out as well – entertaining read too if you ever need to know how to stuff a wild boar’s head

edit – I made ATK’s lasagna a couple of weeks ago – absolutely the best I’ve ever had and used no boil noodles which I’d been extremely leery of using – i used a combo of 1/2 lb ground round and 1/2lb italian sausage:

Paul Prudhomme’s Louisiana Kitchen

His first book, and it teaches you the basics of the finest food in all the world.

Sounds cool. i’ll check it out.
On Cooking, and The Professional Chef, 7th Edition. Two great books.

I’m using my dad’s which he got from his mom- it’s like an ancient tome

although I’m liking a lot of the recipies I’m finding on here- even if they don’t break it down into a step-by-step how to do it form.
bump…

Any others?

I just ordered “The Best Recipe” and subscribed to America’s Test Kitchen

Used to be S.O.A.R.

Real nice grouping also, for taste or styles.
Still searching for a decent one, let alone my favourite. I find 90% of cookbooks are of no help unless you’ve had that dish before. (ie. cookbooks that resemble textbooks with no pictures)

Some books are too artsy. They’re more about the pretty photos than the recipe.

Too many ‘quick and easy’ cookbooks and other dumbed down recipes. If I wanted quick, I’d eat ramen. I want quality. Time shouldn’t matter.

I hate cookbooks that resemble scrapbooks.

That’s my cousin.
i have subscriptions to southern living, better homes and gardens, taste of home, and womans day…i cut out all the recipes i like (and write on index cards recipes i have collected from friends and family) and tape them on printer paper according to what kind of recipe it is and now i have the best cookbook evar…its got all the good stuff i want and none of the stuff i dont…i also like southern livings annual cookbook…i have several of them!

that’s a good idea, I have a big 3 ring binder with things I’ve cut out – I put them in plastic sheet savers then the recipes don’t get lost if something spills

a lot of the recipe web sites offer printing options for 3 x5 or 4 x 6 cards – if you print them out on card stock you can file them right away in the recipe box

/martha

Excellent site. As for actual books, I dig my New York Times Cookbook.
I have an international cookbook at home; it has some great stuff in there! If only i could cook :’(
I prefer online recipe sites because you can read user reviews, which I find extremely helpful in deciding whether to make or alter a recipe. My three favorite are:

no shit???

Those are all excellent, but unless you’ve got a lot of relatively obscure/expensive ingredients on hand, epicurious? Meh.

EDIT: This page is MINE. Sorry, had to.

Some of the recipes on epicurious are more of the fancy-schmancy variety, but most of them are actually pretty down to earth (it really all depends on what type of food you are looking to make). I like epicurious because it has a huge variety, is well designed, has a great rating/review system, is easy to navigate both by browsing and by using their very detailed search feature, and has a lot of delicious recipes… Sure, if you’re the type of cook who thinks an herb sage is a specialty item, then it wouldn’t be for you, but for most exeperienced or semi-experienced cooks its a great site.
internet: , epicurious.com, foodtv.ca, americastestkitchen.com

books: I’d rather list authors because anything by these chefs is golden: rick bayless (mexican!) nigella lawson(book- how to be a domestic goddess), marc bittman.

When picking out cookbooks i judge the book by its cover, table of contents, pictures, size of index and the little headnotes before the recipe. I love those little notes, they are great to read.
Yep, On Cooking is a very good book… i actually saw it on sale at Barnes and Noble

for some gourmet food though, you might want to try The French Laundry by Thomas Keller, or anything by Charlie Trotter
“The Three ingredient” cookbook, always gets me out of bind when needed

Ju
If you’re interested in an Australian flavour try

Always a reliable source for me… chow
For good french bistro food, Anthony Bourdain’s new book “Les Halles Cookbook” is great.

Aussie cuisine being?

Me != money

eh, it’s only $20 or so on amazon, vs $35 in the bookstores.

Like I have $20 to spend willy nilly.
Joy of cooking is a must have for me as well.
Also really enjoy Rick Bayless’ Mexico: One plate at a time
I just received the new best recipe and the quick recipe – i’m sure there’s some overlap but they were a good deal when purchased together and a summary of all the magazines… such good reading…. so many new things to try

The Fanny Farmer Cookbook (original version). Can find a better little cookbook than that one. Lots of basic stuff…a bible for those who cook.
I flip through “The French Laundry” cook book by that thomas keller guy. tons of interesting stuff

Great book, but does the average person even have half the ingredients required to cook a meal from there?

> yuo

“The soul of a Chef” by Michael Ruhlman, u go to culinary school…..do urself a favor and read this book..
The New Professional Chef
Not really a cookbook, but Cuisine at home magazine. No ads, just cooking. Their back issue volumes come bound like a book, so essentially they are a cookbook.
bump

I ordered New Joy of Cooking and New Best Recipe yesterday.
Here’s why I don’t like epicurious:

Sorry, no results found for Chicken

3037 results for:
chicken

dunno what you’re doing that results in no results…
havent gotten internet hooked up at home so i use the James Beard American Cookery. its a 600+ pg book.. and JB is a GOD.

only problem is that it has no “prep time” and no “serve” count… but most of his recipes are 4-person

the joy of cooking or southern living cookbooks
Essentials of Classic Italian Cooking, Marcella Hazan. Some fantasic recipes in there, not too insanely complicated, just good classic Italian.

Joy of Cooking for the basics.

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Chicken is by far my favorite meat; this is because it goes so well with so many styles. I’m looking for some new suggestions in cooking.

With the aforesaid having been said, please post your favorite chicken recipe. Give a little insight on how it will taste, what it tastes like, how healthy* it is, etc. I personally love the taste of buffalo sauce, garlic, mesquite BBQ, and some others. I also love the taste of cheese, peppers, onions, etc. Thanks in advance!

*I won’t eat anything too unhealthy. I maintain a good nutrition.

fried chicken ftw

I heat vegetable oil to medium high (then turn down to med once its hot) cut up the chicken and dip it in beaten egg, then dip into whole wheat flour (or white, it doesn’t matter) with a little salt and pepper and cyan pepper, then into milk, and back into the flour, (or you could be lazy and just mix it all together into a batter but that usually comes out thicker and absorbs a lot more oil). fry until done, turning every few.

and for the healthy chicken recipe…

Jamaican curry chicken:

coat bottom of large skillet with oil (maybe a few table spoons), add several table spoons of curry (any kind of curry, I’ve tried like 5 different kinds and it always comes out good) start by cooking a large white or yellow onion (chopped up) before the onion is done add 2 chicken brests cut into strips, (fork sized) cook until chicken is cooked on the outside (its ok if its still raw in the middle). reduce heat and add 2 large tomatoes chopped up, some salt to taste and some hot peppers or hot sauce if you like it spicy (I usually just throw in a bunch of tapatio) but the original recipe had dried chilies in it (I just don’t usually have those on hand). Cover and let simmer for 15-20 minutes. Serve over rice. This recipe was approved by my aunt who’s a dietician…so I guess it couldn’t be that bad for you

lol, this is what I was going to suggest too until he said "healthy" I believe your way is actually considered "chicken fried" chicken since part of your dredging process involves eggs

my way for fried chicken is as follows (anyone who watches Alton Brown should recognize the method)

Soak pieces in buttermilk for 24-48 hours. Drain. Heat shortening to 325 – 350 degrees so that it comes about 1/4" to 3/8" up the side of a cast iron skillet (don’t let shortening get to 365 degree or it’ll start smoking). Cover drained chicken liberally with a poultry shake (mine consists of garlic powder, salt, paprika, and chile powder). Dredge in flour (dredging after seasoning causes seasoning to be under the skin, not burned, and taste a LOT better), fry for 9-12 minutes per side (the target internal temperature is 180 degrees). If you have a splatter shield, cover the skillet with it… I don’t, so I just end up cleaning a lot afterwards. Cool for 5-10 minutes on a cooling rack (not a paper towel or newspaper, that way it doesn’t sit in it’s own oil).

Pan frying chicken like this is very tasty. I make this fairly often, and people who I’ve made it for often ask me to do it again.
I actually saw that episode. what does soaking it in buttermilk do though? other than give the buttermilk salmonella…I think I’m gonna try that recipe next time I make fried chicken. I do it the other way just because I dont plan ahead and usually just go out and buy chicken right before I make it. I also tent not to season it very much because I end up drenching it in hot sauce. I like the garlic salt on the inside idea though. it’ll keep it from falling off. i always salt after I finish frying though (instead of before), when the oil is still hot, it seems to stick pretty well that way.
I think the buttermilk holds the chicken together and the seasoning and dredge to the chicken better, but I’m not exactly sure. I do know that when I cut up a whole chicken, after a night’s soak in buttermilk, problems I was having with keeping skin on the meat is solved. The viscocity of the buttermilk soaked into the skin and flesh holds everything together nicely.
hmmm, I’ve never had problems with the fryed stuff coming off the chicken, if you use a paper towl to get the water off the outside and use egg before you dredge it holds up pretty well. does the buttermilk add any flavor to the chicken? it actually sounds like it might be good in a better, like buttermilk pancakes except on fryed chicken….all this talk about chicken makes me want some chicken and waffels.
It’s a shame you’re in Oakland, I’d offer up some chicken if you brought the waffles (there’s a place in downtown atlanta that sells great soul food, and I always get chicken and waffles there).

I haven’t tried making it without the buttermilk, so I can’t comment on a flavor difference… the first time I made it, I couldn’t believe I had made anything that tasty. So I never changed the recipe
hmmm. well maybe I’ll make one of each next time and do a taste test. we got some pretty good soul food here in Oakland. there used to be a Roscoe’s Chicken and Waffles in Oakland, its still here but they changed the name, its still run by the same people so I’m sure its the same food. but roscoes is the shit, def a gluttons paradise.
As far as I know this isn’t too unhealthy:

start by getting four bone-in chicken breasts; they’re cheaper, and the bone = more flavor. Skin them yourself if you must, but the skin = handy-dandy method of keeping the dry-rub pressed to the meat. Plus, it’s tasty.

Mix together about a tablespoon each of coarse salt, oregano, and sweet paprika with a teaspoon each of rosemary and freshly ground black pepper for the dry rub. Or, you could do your own thing and mix and match; it’s a dry rub. The rosemary permeates the meat and the rub makes the skin supertasty. Rub all over and let sit at room temperature for at least half an hour, and up to an hour.

Make a basic ketsup-based barbeque sauce. Combine about 2 cups ketsup with 1/4 cup molasses, 1/4 cup distilled white vinegar, then start off with about a teaspoon each dry ground mustard seed, oregano, salt, pepper, chile powder (I like a tiny bit of chipotle). Keep tasting as you go along to find the proportions you like of each spice. Mix well and simmer on the stove for half an hour, stirring occasionally. You should end up with a good, savory-sour reddish-brown sauce.

Start the barbeque and add the chicken over direct heat until nicely browned on both sides. Move the chicken to an unlit area of the barbeque, cover, and cook on indirect heat for another five minutes. Add a layer of barbeque sauce and continue grilling until the chicken is no longer pink, turning once. My gas grill takes about ten to fifteen minutes to do this after I’ve moved it off the lit burners.

Meanwhile, get some unhusked corn, pull the leaves back (but not off), take the silk out, replace the leaves, then wedge a dollop of thyme butter underneath a leaf to grill over the flames.

Lifted more or less verbatim from a Williams-Sonoma book, but I love it all the same.

k, I’m hungry now
Fried chicken isn’t all too bad. I’ve seen stuff that can get MUCH worse than fried chicken; you get the point.
Something I do about once a month, everyone seems to love it:

Take two chicken breasts and cut them into bite sized strips or cubes. Place chicken in large zip lock with cajun seasoning and shake until all the chicken is covered.

Sautee the chicken in butter 7-10 minutes. Meanwhile boil 4 servings Linquine pasta.

Chop up one red and one green pepper and add to almost cooked chicken. Sautee another 2-3 minutes. Finally add 1/2 cup heavy cream, pepper, dried basil, garlic salt and lemon pepper to chicken and peppers.

Serve chicken mixture over pasta, cheers.

This sounds really good. How long do you leave it over the heat after you add the cream? Or do you just let it come to a simmer and then done?
If you like fried chicken on of the ways to make it less unhealthy for you is to use Soy Flour instead of regular flour.

The Soy flour has a lot less carbs and caloric intake than regular white flour. Then use peanut oil instead of canola or other types of oil.

The soy flour isn’t that bad. Doesn’t change the taste at all.
you can also fry skinless chicken – that’s what I do, soak in buttermilk for a few hours then dredge in flour + spices

heat oil like said above – about a 1/2 inch deep in the pan and you’re good to go

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twice stuffed potatoes is always good with lobsters, or potatoes au gratin even

as far as cooking lobsters, i’m a noob, but make sure you have an ice bath ready to stop the cooking
Asparagus, whipped potatoes, grilled corn on the cob.
Lobster Rolls and fries.

Not my creation above but I thought I would throw up a visual.

garlic mash potatoes

potatoes au gratin

green beans in butter sauce

pretzle bread

ceaser salad

i had this asparagus at a restaurant with lobster that was tremendous. my buddy whos a chef said it was steamed asparagus with mayo and lime butter dressing
Asparagus with Hollandaise is guud (which is kinda like a buttery mayonaise which can be flavored with either lemon or lime… classically lemon)
lobster is a very rich food

and you’re probably steaming it and serving it with lemon and drawn butter

make a crisp salad (not too sweet) and a nice crusty bread – let it be the star and don’t stuff yourself
asparagus, garlic taters or potatoes with cheddar cheese and bacon if you aren’t watching your weight.

you can make the lobster the star and have other tasty things too.

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probably something chicken or salmon

any ideas?
Breaded Chicken is good and easy as hell to make. It takes awhile to bake in the oven though. If you want to go unhealthy, then I love Chicken Fried-Steak with garlic mashed potatoes and a white pan gravey. Even simpler is just putting some seasoning on the chicken, cooking in a skillet to get the outside done and then finishing in the oven (I do it at 350 degrees for about 15-20 minutes and check doneness witha thermometer. I got the kind I just leave stuck in the chicken and the cord comes outside and I set a temp alarm. Though some people don’t like it because they say the area around the thermometer cooks faster but it’s a small enough piece and short enough time that I’ve never seen it)

I make some sesame seed crusted Salmon that is easy and good.

Get a portion sized fresh slamon fillet cut with no skin and lightly coat it with Seasame Seed Oil and Kosher Salt. I then sprinkly a layer of flour down on a plate and then sprinkle sesame seeds over the top of the flour and then lay the salmon down on one side to coat it. You get a nice layer of seeds and flour this way. Pull up the piece and spread the flour around and sprinkle more seeds down to do another piece.

You’re suppose to only do one side but I end up doing both sides because it’s good

Then cook in a skillet with some a little sesame seed oil until the doneness you like. I like my salmon cooked through but not until it’s dry.
chicken kabobs are also good- buy some bamboo skewers & soak in water. Marinate strips of chicken breast (i like Italian dressing, but use what you like for marinades. A-1 has a good one too, Chicago style thats good on chicken.) skewer them onto the bamboo and grill. She will think you spent alot more time than what you actually did! You can also use the skewers to do some mushrooms, cherry tomatoes and zucchini chunks to go with the chicken, or make some rice and a salad to go with it.
Usually when I make salmon filets I grind up Rice Krispies in a bowl, and toss that on top of the salmon filets with a whole bunch of sugar, then just cook as you normally would. Takes away any of the fishy flavor and leaves you with a semi-sweet meal.
For quick and easy, nothing beats grilling. And both chicken and salmon are really good grilled.
I think italian food is the most romantic, and also fairly quick and easy to make. I would deffinately be impressed by this chicken/pasta with sundried tomato cream sace: It’s dirties a few pots but it is pretty easy to make and is delicious resturaunt quality.
x2 on pasta.

A good thick tomato sauce on any pasta, or maybe some shrimp/chicken alfredo….maybe a side-salad…..

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I just recently found this out because I’ve never really had a big sweet tooth.

But anytime I feel shitty, I make some(has to be real cookies…not Chips Ahoy or anything).

I also tend to get a craving for them after sex. Since I’m not a smoker…I guess I make up for the cigarette stereotype with Cocolate Chip Cookies
Dont’ really have one since food is comforting all on its own but I am a sucker for anything with cheese. Extra Cheese Pizzas and Mac N’ Cheese, already mentioned, are excellent options.
Tough call…

I tend to lean towards Bistec Palomilla and Fried Sweet Plantains.

That or mixed field greens with extra virgin olive oil, fresh cracked black pepper, and a dash of red wine vinegar.

Made me hungry just reading this.

College (and post) survival food.
Carne Asada Fries

if im tired of that..

Ruffles BBQ chips + Ranch Dip + Chipotle Dip + Honey Mustard + Franks Red Hot = $$
My fav comfort food is my home made chili-mac. Its super simple to do, cost is cheap, takes like 10 minutes to cook from scratch, and will feed an army, or just me for a few meals.
i like pizza…….
the wife likes bean and cheese nachos..

This can take away anything that makes me feel blue, seriously!

But then since I cnt jstu buy them anywhere and anytime I wish… I just have to heal my soul with any other good dark chocolate or praslines… so long its not MILK choco… I cnt stand that!
A thick, meaty deep pizza drowned in Tapotia hot sauce and a six-pack of homebrew…..

:grog:

Also, homemade chili really does something for me on those kinds of nights.
a chicken finger sub, chicken fingers hot, with lettuce, cheese, and smothered in blue cheese on a toasted roll with curly fries. I’m happy everytime i have that meal whenever i visit my hometown

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take 2-3 boneless/skinless chicken breasts – cut ‘em up into ~1" cubes. Marinate them with 2 tbsp rice wine, and 2 tbsp corn starch. let ‘em marinate for 30 minutes.

sauce: ~1/2cup OJ, 2tbsp soy sauce, 1tsp sesame oil (yum), 2tsp brown sugar, 1tsp chili oil or flakes. I put a tbsp of corn starch in the sauce as well – really helps to thicken it up. If you like more orange flavor (this just has a hint of orange), put some orange marmelade in the sauce. that’ll really kick it up a notch

mince a clove of garlic & a sliver of ginger

put some vegetable oil in a wok, and turn on medium-high. How do you know when your oil is hot? I run my finger under water, and ‘flick’ some water into the oil while it’s heating up. once it starts to snap, it’s hot.

pour yourself a homebrew.

make sure you have some backup. ALL beer should come in 22oz bottles, btw. (that’s a regular 12oz bottle next to it)

size reference:

drink 1/2 the glass before you do anything else

put the garlic & ginger into the oil – when you can really smell them, it’s time to add the chicken.

put the chicken in the oil

when you can’t see any more pink, it’s time to add the sauce

rest the chicken on the sides of the wok, add sauce, wait for it to simmer

mix

mmmmmmmmmm

and no MSG!

throw some rice with it, and you’re set.

gets warm too fast.

22oz = hotness
Cool post

Gonna try it tonight maybe

that plate is only 1/2 of what i made. eating the rest tonight.

i forgot to buy green peppers at the store.

just chicken & rice. that’s it. oh, and beer.

the edges go up

or do they go down
i use a similar recipe, but you need to grill some onion, bean sprouts, squash, and zuchini with a tomato wasabi paste on teh side.

it’s VERY simple.

the thing i hate about cookbooks & recipes, is that they don’t have enough pictures, and that they dont’ tell you HOW to tell when your chicken is done, when the oil is hot, what temperature to put shit at, etc.

i used to think that if i put the stove on HIGH, everything would cook. That may be correct, but everything will also burn.

mmmmmmmmmmmmmmmmmmmmmmmmm

platanos

what the fuck?

that’s too many vegetables

i have the square bowls, small plates, and little cups too. green & blue.

apparently they don’t have the green online. might have to check at the store
keep on rockin the Chinese in the free world. that looks

fixed

what’s not healthy?

OJ has some carbs in it, and there’s about 2tbsp of oil.

well, then there’s the beer.
always wanted to make some orange chicken

Now I just need to figure out how to make House Chicken

corn starch, oil, beer, rice wine, brown sugar

its not BAD for you by any means, its just not "good"

You’ll need some plywood….a couple of 2×4′s

Good thing it’s the weekend, because we all know you don’t drink during the week.

thanks for the photo recipe, i will make it tommorrow night!

Mutha fawking

Looks great!
i think im gonna go run downstairs and start marinading some pork chops for lunch

always gotta rain on my parade, eh?

Whoa. Whats the green stuff?

looks good.

I used to have this stuff called "Jalepeno Mash" which was an AWESOME top to a burger. Sweet/spicy/tangy

not mine, queerbait

I love that jardines chipotle salsa. Try "clints" shit. Thats even better.

Must suck working at home.

"DRINK", not "have a beer".
The green stuff is Jardine’s Hot Tomatillo salsa. You oughta be able to buy it in Austin since it’s a "100% Texas" brand. They sell it at Central Market, the same place where I bought the buns, smoked tillamook cheddar, and ground buffalo. I love that store.

go look in the spice isle for "jalapeno salt". damn delicious

im naked right now
I think I’ve had it… I bounce all around the good salsa brands. My favorite is the Desert Pepper black bean salsa.

The key to Foreman grilling is cooking it about 1 minute less than the instructions say… otherwise it’ll be too dry

In for shitty sidekick II pic.

Im en route.
nice thread i think we need more thread like this including all the nice pics

check the "kitchen & cellar" forum. great stuff in there.

I thought of this album. But that does look good as hell.

We have a kitchen and cellar forum?

your friend Minty directed me to it. good stuff in there.

Huh, I’m making Hooters wings tonight. I’ll be sure to get I <3 IDB pics.

awesome.

You need to put a big ass 22 oz beer in his arms.

I also need to figure out how to blend skin tones

bwahahhaha

you’re always my favorite, Lehr

too bad I kill threads.
pottery barn bowl? I bought my GF the blue colored ones

that was a plate
that looks good. I might have to try that tonight… here is another quick and easy if anyone is interested.

In a large bowl add some olive oil and chicken breasts. Toss the breasts until coated with olive oil. Now add chili pepper and groun cumin to chicken toss until coated again. Foil line a pan and then add the chicken to the pan. Top the chicken with red and green bell pepper slices, green chilis and some chopped onions. Add some more cumin and chili pepper. Now bake in the oven for about 30 minutes at 350-400. Once the chicken is pretty close to being done take it out and shred fresh cheddar and some pepperjack on it, Stick it back in the oven for 10 minutes or so enjoy.
i was making general tso’s chicken last night, but i have been unable to get the chicken to fry like it is in the restraunt. Whats the best way to fry chicken chinese style?
where did you buy that huge beer? all we have here are grocery stores with budweiser

Corn Starch I’m guessing

you can buy 22oz bottles at any grocery store around here.

try sifting your flour.

i have no idea – i dont’ fry food
Tasty, looks like something I used to make back in the day

or just look for small wisps of smoke that come off the oil.

if you put a drop of water in there, you can sit on the couch and drink a beer. you don’t have to watch.
Looks good, wouldn’t you have more taste if you marinated it for awhile in the sauce?

Make a batter (egg, flour maybe? depends on how you like yours) then you deep fry it. Prepare the sauce, then put the deep fried bits into the sauce and mix it. That’s how they do it at the restaurant i worked at. It’s kind of cheating, the chicken is all deep fried and cooked beforehand.

IF you wanted it not as fattening, just skip the deep frying part
if you dont have a wok, is there anything else youd reccommend
You have about the same setup as I do: Homebrewing equipment, same wok, etc

you could do it easily in the biggest skillet you’ve got. wok just makes it a lot easier.

if you don’t have a wok, go buy one.

then post in here to figure out what you need to do with it.

don’t buy a non-stick wok unless you really want one

Holy shit, that looks awesome. I need to check and see if we have a wok, but if we do, I’m trying that soon.

Excellent! Pretty simple, eh? Makes for a quick, yet different meal.
I finally got around to cooking this up tonight. I left out the chili flakes and replaced the rice wine marinade with a little bit of teryiaki sauce. Came out awesome; great recipe!
the alcohol evaporates when cooked. Rice wine gives the dishes an awesome zing
deservatory bump

as a rep from the cooking crew, i’m impressed…i want to try this even

The Williams-Sonoma book are great for that. Every recipie has a pic. There are plenty of sidebars with interesting info and a great glossary/appendix detailing cooking techniques, special ingredients and sauces. I have the following books; Recipies from Portugal/Spain, Asian Cooking and Seafood. They’ve all paid for themselves many times over.

I’m going to try it today for lunch! I’ve been really starting to use my Wok lately, and I love it. Can’t afford Chinese anymore so I had to learn to make my own. Last night I made beef w/broccoli and bean thread.
Well, we tried this tonight and it didn’t turn out good at all. We ended up eating peanutbutter and banana sandwiches for supper instead!

what happened?

man, all that msg hate is hype. there nothing wrong with a slight dash of msg.
I’m going to make this tonight for all my friends. I’ll take a pic of the finished product.
Do you put your walk right on your glass stove top or do you use a ring?
And what kind of oil do you use, I always heard peanut is good.

right on it, but that’s because it’s got a flat bottom. if it was completely round, that’s when you use the ring.

i think you use the ring on gas stoves as well, to get it to spread out the heat better.

but yeah, right on the glass.

i use olive oil 99% of the time.

peanut oil is nice too – gives the food a nice flavor.

Thanks brudder.

peanut oil has a high smoking point, which is good for cooking things quickly because it can get really hot. olive oil does not, which is why you don’t deep fry with olive oil
bumping this cause i’m about to try, I wish i could take pics as well…. my digi cam took a shit. and I have slvr with a shitty ass camera
im cookin this right now too, but the sauce looks browner then in the pics, and you cant even taste the orange, only the sesame oil>. we’ll see.. will post pics

Reduce the sesame oil, its very potent stuffs. You can always add orange juice concentrate as well that will bring out the orange flavors
wtf, why do you need to drink half a glass of beer before cooking? is it liek doing autopsy or something?

it’s an absolute necessity

mine is fairly brown as well. We’ll see how it tastes, just wiating on veggies and noodles.

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Help me TGI!

serve with a light salad and pasta, and voila.
Haha… and when she asks what it is I’m supposed to tell her it’s "wedding soup"? It sounds damn good though. I might give this one a go.
I would make a pasta – it doesn’t have to be ultra romantic, but italian food is pretty romantic. Plus, it is fairly easy to make and most everyone loves it. If you need a recipe, you can browse allrecipes.com, food.com, and epicurious.com or if you need help tell me what kind you like and I’ll post an easy recipe

I think I’ve actually decided on Manhatten Steak and Shrimp Cocktails served with steamed veggies.. haha.
still deciding on appetiser and wine choice. Desert will be strawberries with a cream sauce that my mom makes.

That sounds like an excellent choice!

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but nothing beats the old tabasco. sometimes i drink it in my beer
^^ in your beer? the original ? i like the habanaero tobasco.
I love Frank’s on pretty much everything. I really like the way it tastes but it’s not that hot.

I use Tabasco on Pizza. I just don’t think it adds that much to most stuff.

I have Tabaso Habanero sauce that I use when I just want to add heat.

The Tabasco Jalapeno sauce is good on hamburgers.

yep, the original stuff. i got put on it by a mexican buddy
Finally, one thing I’m good at!

Tapatio is the best overall hot sauce. Great on sandwiches, soups, anything, etc.

Valentina is cheap and excellent on Mexican food (has that Taco Bell Hot Sauce flavor to it) and eggs.

Cholula is divine, a notch above Tapatio, but too expensive.

Sriracha goes GREAT in noodles, broths, and sandwiches. You GOTTA try this stuff at least once!

Texas Pete for that "normal american" hot sauce flavor. Tabasco is good and all, but it’s flavor is all vinegar-and-heat.
ok you guys need to go try some melindas, its amazing IMO. i love the habanero flavor it has, no vinger taste at all.

.

Its made in NC too

or

goooood eatin
^^ have you had any of this shit? sounds too hot to enjoy it
I read a funny review of Blair’s 16 million. They put 1 crystal of it in a pot of tomato soup. It rendered the soup totally uneatable.

Found the review:

As for hot sauce, I love Mad Anthony’s Hot Sauce (Mike Anthony from Van Halen). This stuff is AWESOME. I want to try the Hot Mustard sauce.

It is. My buddy got a bottle of 6am from his wife for a gift. Kind of a collector piece/conversation piece. For hot sauce nuts, something to have just to say you have.

lol none of his extreme top of the charts stuff, but i had some of the ~5 million scovilles stuff. We added 3-4 eyedrops of the stuff to a gallon of regular frank’s hot sauce and it was very very spicy

Yeah my co-worker turned me on to this a few years back, tobasco and beer that is. Its called Michelada. Though its made different ways that is the pretty straight forward way of doing it.
oh and to answer the original topic questions. Cholula is the shit. Though it really depends on what I’m using the hot sauce for.

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In a city near the place where iam living (in germany) is a resturant where you can eat big meals. The thing on the pic is called Schnitzel in germany and austria and it is a piece of meat with a little bit crunchy coat. On the schnitzel is a mushroom sauce. The Schnitzel on this picture has a weight between 1,3 and 1,5 kilograms and me and my friend tried to eat 1 (me one, he one) but i think we took 600 grams of meat home because we were so fully. Do you ate such big meals too or do you know places where you can get this sizes? Iam interested in big burgers etc. too. Pictures would be really nice.

Greetings from Germany

Oliver
lol nice one. I think this one is for a whole family.

P.S: The

in the first posting are links to pictures of the Schnitzel.
jesus thats a big schnitzel, I love the stuff but that looks like a bit much. and that burger looks fucking nasty, cooking a patty that big would ruin the flavor.
Yes, you are right. I dont think that you get the meat cooked well. Outside black, inside bloody
No one else here who ate such big food or knows where to get it?
I had a huge schniztel like that when I was in Vienna a couple months ago. I could only finish less than half of it.
In Texas, it’s quite common to get chicken fried steak (schnitzel that’s been texanized) about that size.
GAH! pretty mondo burgers!
i wish places around here made burgers like that.
there’s really no valid reason to want to eat something like that. I mean even if you took a LITTLE slice, the bread alone would be like a full loaf … totally ludicrous.

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Its diabetes 2 need i say …
not sure about splenda, but my mom is diabetic and uses "stevia"… natural extract that’s hella sweeter than sugar. you also might want to try using a natural honey or brown sugar (which is not nearly as bad in moderation of course)

It says right on the bag/box "suitable for people with diabetes". Call your doctor to confirm.
It substitutes 1:1.
Easy as the pie you’re going to go bake me.
splenda is great for baking for diabetics. Be sure you are also monitoring the other ingredients you use (whole grains better that bleached/processed flour).
no offense, but regular splenda in baked products really is disgusting. there is a "baking blend" of splenda and sugar that is decent, but the granulated splenda alone is baked food is disgusting.

dawt. when i first started using it, i tried to make sugar cookies mixing splenda just like sugar. they were veeeeerrrry salty.

from the Splenda website:
SPLENDA® is the brand name for the ingredient sucralose. It is made through a patented, multi-step process that starts with sugar and converts it to a no calorie, non-carbohydrate sweetener. The process selectively replaces three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. Chlorine is present naturally in many of the foods and beverages that we eat and drink every day ranging from lettuce, mushrooms and table salt. In the case of sucralose, its addition converts sucrose to sucralose, which is essentially inert. The result is an exceptionally stable sweetener that tastes like sugar, but without sugar’s calories. After consumption, sucralose passes through the body without being broken down for energy, so it has no calories, and the body does not recognize it as a carbohydrate.

best i can guess is the extra chlorine from the splenda had a chemical reaction with the sodium bicarbonate (baking soda) in the ingredients, and basically made salt. that’s the most basic layman’s term logic i can figure out.
Splenda Sucks– Have you ever had Diet Coke w Splenda?

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