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Old 05-15-2008, 07:34 PM #22
menace. (Banned)
 
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Originally Posted by BIGN View Post
i like using garlic or garlic salt on alot of different cuts of meat
too sweet imo, weird combination of flavors

plain salt and pepper do just fine
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Old 05-15-2008, 07:39 PM #23
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I want a sammich now.
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Old 05-15-2008, 07:39 PM #24
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I cook all my meals I think I do a pretty good job of it.
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Old 05-15-2008, 07:44 PM #25
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Curry Paella
Perfected this during my span in Spain after watching (and helping with) Paella a couple times then incorporating my love of curry.
Start with meat and veggies, suggestions: Chicken, sausage, rabbit, lamb--2 is a good number. Cut it up to bite-sized and put on pan already heated with some oil. Let it cook for a bit, making sure to let all sides get equal time. During this process I like to cut up the veggies.
Suggested: Potatoes, onions, green & red peppers (actually, all of these should be considered mandatory).
Again, stir a bit and let cook for a while, then add enough milk to thoroughly immerse everything. Let heat, stirring occasionally until it comes to a boil.
Once boiling, add the curry seasoning and crushed red pepper (or something tantamount).
Stir until distributed evenly.
Then add ride.
The next part is easy but a little tricky. See, it's going to boil and let everything come together in perfect paella fashion (but you want to even it out). You also need to sample the rice to see if it's appropriate softness, otherwise you must add more milk.
Then the pan will do the work for you.
Voila!
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Old 05-15-2008, 08:04 PM #26
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Italian Citrus

8 oz pineapple [or Orange Juice]
4 oz lemon or lime juice
4 oz Kraft Fat Free Italian dressing
1 lb Chicken Tenders [ or boneless, skinless breast meat]

Marinate meat for 30-60 minutes in the juice/dressing mix in a large zip-loc bag in the 'fridge [much longer and the acid in the juices will start breaking the meat fibers down and turn it soggy]. slap on the bbq grill [or a George Foreman grill works well to] till cooked but still juicey.

Can be served over a bed of greens as a salad or as the main course for dinner. Also bery good on torillia's with sharp chedder cheese as a snack.

*NOTE: throw marinade away, do not try and use again the chicken juice turns it bad in about 24 hours.
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Old 05-15-2008, 08:13 PM #27
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Might try that soon ^.

I don't often cook but I do sometimes I can bbq and make homemade macaroni and cheese and spaghetti and deep fry stuff. The best is deep fried chicken wings put in a bowl with bbq sauce and cover then you shake it and have homemade fries as well.

A dessert i have alot is homemade donuts or timbits. You buy the pilsbury do boy home rolls stuff and cut a hole in all of them and put it in the deep fryer untill they're golden brown. For icing you just Mix some flour, water and sugar.
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Old 05-15-2008, 08:14 PM #28
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i can make kraft dinner
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Old 05-15-2008, 08:20 PM #29
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Easiest dessert ever.


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Old 05-15-2008, 08:57 PM #30
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Quote:
Originally Posted by JPizzle View Post
Curry Paella
Perfected this during my span in Spain after watching (and helping with) Paella a couple times then incorporating my love of curry.
Start with meat and veggies, suggestions: Chicken, sausage, rabbit, lamb--2 is a good number. Cut it up to bite-sized and put on pan already heated with some oil. Let it cook for a bit, making sure to let all sides get equal time. During this process I like to cut up the veggies.
Suggested: Potatoes, onions, green & red peppers (actually, all of these should be considered mandatory).
Again, stir a bit and let cook for a while, then add enough milk to thoroughly immerse everything. Let heat, stirring occasionally until it comes to a boil.
Once boiling, add the curry seasoning and crushed red pepper (or something tantamount).
Stir until distributed evenly.
Then add ride.
The next part is easy but a little tricky. See, it's going to boil and let everything come together in perfect paella fashion (but you want to even it out). You also need to sample the rice to see if it's appropriate softness, otherwise you must add more milk.
Then the pan will do the work for you.
Voila!
I've wondered about making pallea at home. Isn't the shape of the pan important to the end product?

What other spices do you use? Saffron?
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Last edited by calvman : 05-15-2008 at 09:01 PM.
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Old 05-15-2008, 09:02 PM #31
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I make soup.....you can basicly never **** it up because you just keep adding varyous **** till it tastes good
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Old 05-15-2008, 09:02 PM #32
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Originally Posted by calvman View Post
I've wondered about making pallea at home. Isn't the shape of the pan important to the end product?

What other spices do you use? Saffron? To me, the difference between stew and pallea is the way you spice it.
Yes, you can find specialized Paella pans all over Spain, but it's moreover the sizes offered that makes them special (from huge to ginormous).

Honestly, I forgot the spices used for actual Paella but can find out relatively quickly.

By the way, Paella uses water (not milk, like my curry recipe calls for).
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Old 05-15-2008, 09:03 PM #33
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To add to the thread, here's a picture of a cake I made




Very little flour and no butter at all. It's basically melted chocolate held together by eggs.
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Old 05-15-2008, 09:06 PM #34
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Quote:
Originally Posted by ShinySombrero View Post
I make soup.....you can basicly never <del>****</del> it up because you just keep adding varyous <del>****</del> till it tastes good
That's the best kind of cooking. Unless I'm baking, I generally don't measure. Find some stuff in the fridge and make something delicious. That's real cooking.

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Yes, you can find specialized Paella pans all over Spain, but it's moreover the sizes offered that makes them special (from huge to ginormous).

Honestly, I forgot the spices used for actual Paella but can find out relatively quickly.

By the way, Paella uses water (not milk, like my curry recipe calls for).
I've wanted to try pallea at home, which would be a great use for the saffron I was given as a gift. Since I've never cooked with saffron before, I'm afraid of wasting them. Of course, letting them sit in my pantry and aging isn't doing them any good either.
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Old 05-15-2008, 09:15 PM #35
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I take a pork tenderloin and add well whatever I can find in the spice rack and some whole garlic and onions....slow cook it for a while...pretty damn good...nice thing is every time I cook it tastes a little different

Last edited by BIGN : 05-15-2008 at 09:21 PM. Reason: bad spelling again
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Old 05-15-2008, 09:17 PM #36
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cook pork chops in kraft italian dressing... fry it on the stove.... its good
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Old 05-15-2008, 09:18 PM #37
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Quote:
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I take a pork tender loin and add well whatever I can find in the spice rack and some whole garlic and onions....slow cook it for a while...pretty damn good...nice thing is every time I cook it tastes a little different
Funny you mention, I have a pork tenderloin in my fridge awaiting an unknown spicy fate. Destined for the grill since it's finally nice out.
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Old 05-15-2008, 09:18 PM #38
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bread, peanut butter, and jelly. only meal needed i cant cook, but ill learn someday, my mom is a amazing cook
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Old 05-15-2008, 09:20 PM #39
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That's the best kind of cooking. Unless I'm baking, I generally don't measure. Find some stuff in the fridge and make something delicious. That's real cooking.
Sounds like my father...

He starts off with potato's and water and next thing you know, its a 5 gallon drum of "Monday Surprise!"
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Old 05-15-2008, 09:21 PM #40
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Quote:
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cook pork chops in kraft italian dressing... fry it on the stove.... its good
seems like i have had that before...yea its good

Quote:
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Funny you mention, I have a pork tenderloin in my fridge awaiting an unknown spicy fate. Destined for the grill since it's finally nice out.

i love cooking those things...nice to cut up for thick pork chops as well
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Old 05-15-2008, 09:22 PM #41
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i love cooking those things...nice to cut up for thick pork chops as well
What I really want to do is a nice slow cooked pork shoulder to make pulled pork sandwiches. I'd love to do this in a smoker to make real BBQ, but I don't have the equipment.
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Old 05-15-2008, 09:23 PM #42
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Calv, I'll PM you with the spices. Honestly, I think most Paella cooks don't use Saffron; it's mostly yellow food coloring, haha. The ones I tried were actually really bland (I guess because they were made for so many people that they couldn't make it too strong--kind of self seasoning). The best part about it is how tender it cooks the meat .
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