Favorite dish you like to cook? (Page 3)

Big Bopper
Big Bopper: I think a vegetarian can do it without pills. If you eat enough beans, eggs, cheese and rice, you should be able to do it. I've tried, but missed the flavour of meat. That, and it seemed that all I did was plant, water, weed, harvest, pare, cook and chew...with less satisfaction. I was always hungry. I eat less meat than ever now. If a guy were to incorporate Indian vegetarian to his diet it would be more satisfying. Think of all the different beans and legumes, add the incredible flavours of India...
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Big Bopper
Big Bopper: I baked some of that Butternut-bleu cheese ravioli in some of my fantastic tomato sauce last night. It is true what they say - if you use the best ingredients, you will get the best end product. Wow, what a great flavour pairing.

I wanted it the way it was to experience the flavours. Next time I might add some more cheese to the sauce.
(Edited by Big Bopper)
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Metaverseguy
Metaverseguy: Sounds pretty nice. Sure is a lot of Italian food that's good. Tortellini, ravioli, lasagna, pasta. Just add some oregano, garlic, and onions to spice it up.
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Big Bopper
Big Bopper: I tried a different way of cooking butternut squash. I grew 7 this year that are so dense and flavourful they are like something exotic.

I peeled and cubed the squash, putting it in a casserole dish. I added (lots of) pressed garlic, fresh cracked black pepper, chopped fresh parsley, salt and olive oil, stirring it well to coat all the pieces. I covered it with foil and baked it at 350 for about 40 minutes. Then I grated some Parmesan cheese and crumbled some bleu cheese into it, again stirring it a bit, and baked for another 10 minutes. Wow! This is a great way to have butternut squash.
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BitterBeer
BitterBeer: This sounds quite good and I am not a vegetarian. But I love vegetables
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Metaverseguy
Metaverseguy: I can't really stomach squash or zucchini very well. My mother used to fry zucchini and mix it with chicken nuggets without telling us so that we would eat it.
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Big Bopper
Big Bopper: Here's how to make hummus:

Ingredients:

can of chickpeas or garbanzo beans
one clove garlic, peeled
cumin, seeds, if you have a mortar and pestle ground to powder
salt
olive oil
lemon juice
tahini - sesame paste

Add contents of chickpeas to food processor or blender, liquid and all.
Add garlic, 1/2 tsp crushed cumin, 1/4 tsp salt or to taste, 1/4 cup olive oil 1 tbsp lemon and a heaping tablespoon of tahini.

Whiz it up until there are no chunks of garlic left. It should be a thick paste you can dip a tortilla chip or cracker into, if too dry add a little olive oil and lemon juice.

This is a tasty, healthy and nutritious dip that is quick and easy to make. Bring it along with a bag of tortilla chips to a party and you'll be a hero! It is also muy excelente on toasted pita bread! The precise volumes of ingredients you use will vary depending on your taste. It is easy to overdo it with the garlic. If you want more...roast the garlic first. I like a little fresh garlic in mine. If you have no cumin, no problem, but it adds a great flavour. Fresh lemon squeezed in is another quality booster. It really does need tahini.
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Big Bopper
Big Bopper:
Hummus-baked salmon

I crisped up the skin by heating some coconut oil in a cast iron pan until just smoking, laid the dried and scored (skin sliced through to meat) salmon, skin side down for about five minutes. Do not touch it in this time. Then I turned the heat off and spread hummus over the meat side. Once it stopped sizzling, I turned it, peeled back the crispy skin and spread hummus beneath the skin. I put it into an oven heated to 260F for 20 minutes.

The fish was moist, tender and tasty...and so easy to do.
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May69k
May69k: Gyuniku Enoki Maki,,its very delicious
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Big Bopper
Big Bopper: Last week I made the most amazing soup. I started with chicken stock:

4 chicken carcasses, roasted from partially frozen for 1 1/2 hours at 360F
2 large carrots, peeled and sliced in quarters
2 ribs celery, ripped in two
water to cover by two inches

I like to roast the chicken hard. As soon as you remove it from the oven pour off some of the fat, trying not to lose the flavour chunks on the pan. While it is still warm, remove some of the meat to be used elsewhere and to be added to the soup when it is done. The more meat that stays on the bone, the tastier your stock will be, so don't be too fussy. Throw all the bones and everything else into your stock pot. Mine is 10 litres with a strainer. When it comes to a boil, turn the heat down to let it simmer uncovered for 2-3 hours. Top up the water as it evaporates away.

Use some of the hot liquid to de-glaze the pan, scraping all the tasty brown stuff and little chunks of meat into the hot water, Get it all. This is an important part of the flavour of your stock. When all the flavour is cooked out of the carrots, remove the solids from the stock. Leave the stock to simmer, reducing it by about 1/3. If you follow another stock recipe, be aware that any seasonings you add will be concentrated by the reduction process. I never know what I'll do with my stock so I only use carrot and celery.

Your stock can be made into a delicious soup as it is by adding vegetables, some of the meat you reserved and a little boullion...or you can reduce it further until the flavour combined with the meat and veggies makes a tasty soup...or you can braise a turkey wing in the stock. Brown til crispy all the surface of the meat you are going to add, this adds to the flavour. Wings have high calorie and fat content so you might consider different cuts. I love the richness turkey wings bring into the dish. Pull the turkey meat off the bones, adding it to the braising liquid and you have a base for a wonderful soup.

I start the vegetables by slicing one or two onions, sauteeing them until they get a little colour. I turn down the heat, adding a few cloves of garlic copped fine. When the garlic softens and gets sweet at a lower temperature, add the onion-garlic to the stock. Then add your favourite vegetables, cut up all about the same size so that they will fit into your spoon. I use carots, potatoes, celery and when I have it, butternut squash.

When the potatoes and carrots you've added are done, cut the reserved meat to size and add it. I like to thicken my soup a bit with a roux, or with potato flakes. Bon appetit!
(Edited by Big Bopper)
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lostnthenight
lostnthenight: Simple food... jalapeno cheddar grilled cheese, i like to add a slice of sweet onion on top of the cheese. With home made tomato soup... great soup for dipping your grilled cheese in...
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Metaverseguy
Metaverseguy: Spicy ingredients definitely make a boring and bland dish much more flavorful. Tabasco and salsa make scrambled eggs good, burritos. Sour cream goes good with quesadillas. You can pretty much use tabasco for anything to improve the flavor.

I finally got some tofu, with stirred fry vegetables, and some rice. When I cook them I'll try and remember to videotape the process so I can upload it to youtube and then post a link.
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Big Bopper
Big Bopper: I made Kimchi for the first time the other day. Spiced cabbage-based dish that can be left out of the fridge to ferment. I left my first batch out for two days then refrigerated it. I will try it again, without the fish. Fermented fish sounds wrong to me, but millions of Koreans like it. This can easily be a vegetarian dish...just leave out the fish. This gal, Maangchi does Korean cooking videos. You can get some great ideas from her. She keeps it simple and lives in New York so she gives available substitutes and american names for ingredients.

I do like the combination of ingredients I used: green cabbage, cucumber, green onions, daikon radish, onion, garlic and ginger, lots of crushed red chillies, crushed seaweed paper. You can use the ingredients of your choice. The basic ingredient, traditionally, is Napa cabbage, but all I had was green cabbage.

I'll make a smaller batch next time to find out what I like in my Kimchi. I've been doing a cole slaw for years that is good for a few days or more in the fridge if I sprinkle lemon juice on it and add the dressing as I serve it. Salads and cole slaws go soggy if refrigerated with the dressing on it.
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Big Bopper
Big Bopper: Last night I made a large lasgna:

To make a meat sauce, first brown some medium chopped onion, add meat and crushed garlic, and a generous amount of oregano and fresh cracked black pepper, chopped celery, green pepper, and bay leaf, then stir in the tomato sauce. I like a bit of fresh crushed cumin and red chilli flakes. Simmer for 20-30 minutes.

Heat oven to 400F. If you are using oven-ready lasagna noodles, add about 1 cup hot water for each quart of sauce. Pour a 1/2-1 inch layer of sauce in the bottom of pan. Layer noodles avoiding overlap. I used spinach, then ricotta cheese, then another layer of sauce. You could use chicken, mushrooms, seafood, and/or other fine-chopped vegetables. I used about 1/2 cup of fresh-frozen basil in this one. Another layer of noodles. Try to cover all the noodles with sauce. Grate mozzarella over entire top, concentrating on any bare noodles. Exposed noodles tend to go hard and inedible in the oven.

Cover with foil and bake at 400 for 45 minutes, remove the foil and bake for another 15. Let cool 10-15 minutes before serving.
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Metaverseguy
Metaverseguy: I videorecorded my stir fry -tofu meal, but the tape ran out so I didn't get a full 5 minutes. If you guys want I'll post a video but it's just me throwing in some brown rice, stir fry vegetables, and tofu into a plate.
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Big Bopper
Big Bopper: I'm not set-up to video. There are some pro chefs doing vids. Jamie Oiliver, Anthony Bourdain, Gordon Ramsay as well as innumerable amatuers. Feel free to ask me anything. If I know it, I'll say it, or point you to someone who has a video. Anthony Bourdain does a skills show that you really should watch but iit looks like this most excellent video has been taken down.

That lasagne was great. I froze several portions that reheat well. I wrapped them in foil for easy reheat in the oven, but you can nuke it if you package it differently. The basil combined with the spinach and ricotta to make a wonderfully tasty layer.
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Big Bopper
Big Bopper: You might really like Jamie Oliver. Jamie is an excellent chef from UK who understands time pressure and the needs of a household kitchen. He does 15 minute meals if you can find the video series. He does a series where he bases meals around what he has in his own garden. He knows freshness and he knows nutrition. He's a bona fide chef who has many different series and some he does for the web. Jamie is embracing the internet market, unlike the 'copy-right holders' who don't know how to make enough money with You Tube.

Gordon is more a chef's chef who does amazing meals, with more of a high-end bent. He does do Gordon Ramsay at home, but unless you're a foodie...
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Metaverseguy
Metaverseguy: I've never heard of Jamie Oliver. Not really a fan of Gourdon Ramsey either. If you ask me cooking should be about cooking good meals not yelling at everyone for an hour to make a good meal and then judge the chefs unfairly.
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Big Bopper
Big Bopper: I think that 'f*** this and f*** that' routine was an act perpetrated by Gordon to enhance his fame and fortune. You recognized him, but not Jamie Oliver. So it worked! He does 'Gordon Ramsay at Home' and the way he interacts with his kids is heart-warming indeed. He also does a prison kitchen project that is just amazing. He starts a kitchen from scratch within a UK prison, recruits and trains prisoners to (succesfully) cook for the whole prison population! Then he gets them doing pastries for sale on the outside and generates a profit.

He is a class act, not just the 'Hell's Kitchen' character he portrays so well.
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Metaverseguy
Metaverseguy: He did a show where he helped struggling restaurants become successful again. After his initial help something like 75% of the restaurants were out of business 1 year later.
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carson
carson: i don't like to cook to much work. and its no fun. I like someone to cook it for me. it taste better when someone else cooks it for me.
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Big Bopper
Big Bopper: Yeah, that's the way to go. I scared all the women away for now, so eating is the best thing. And I can make things edible anyways!
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carson
carson: BACON & EGGS
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Metaverseguy
Metaverseguy: Do you have the recipe?
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carson
carson: no to much work to cook
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