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Old 09-21-2008, 09:23 PM #421
~Ian~ (Banned)
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Quote:
Originally Posted by emotive789 View Post
yeah haha same here

i wrapped scallops with bacon and grilled them before and it was not too appetizing for me. ive also tried raw oysters and i didnt enjoy that too much either lol
Quote:
Originally Posted by calvman View Post
Scallops are amazing, but they're tricky (at least for me) to do right.

Raw oysters are an acquired taste/texture. I like them, but I like quite a lot of things.
Dont forget that Frozen scallops are so low class/terrible that u would have to be damn near a professional chef to make them taste decent. (i'm assuming they were frozen)

And yes oysters are an acquired taste, its best to start out trying oysters fried hard(well done) with a nice cocktail sauce then trying other varieties.

P.S
Chesapeake Bay seafood FTW
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Old 09-21-2008, 09:33 PM #422
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Might as well share what I made tonight:

Name of dish: Spicy Chicken Quesadillas

Prep time: 30 minutes (sans thawing time)
Cooking time: 15 minutes

Serves: 2-4 depending on hunger

Ingredients:
3 large skinless/boneless chicken breasts
1 large white onion
1 large red bell pepper
5 Jalapeņos
~20 black olives
Chili powder
Cayenne pepper
Thyme
Cumin
Chipotle flavoured Tabasco sauce
Tortillas
Grated cheese of choice ("Mexican" pre-shredded works well)
peanut oil
Pam

List of cooking utensils needed:
chef's knife (duh)
cutting board (double duh)
2 mixing bowls
wok
frying pan
2-3 spatulas

Instructions:

Filling:
Trim fat on chicken, dice, put in mixing bowl
Dice onion, and red pepper, put in second mixing bowl
Chop stem from jalapeņos, cut length-wise, remove seeds with spoon, slice width-wise, put in second bowl
Slice black olive, leave on cutting board
Oil wok with peanut oil, heat on full flame
When hot, throw in chicken, cook until broth is gone
Add in vegetables from second bowl, mix
Season with Chili powder, Cayenne pepper, Thyme, Cumin, Chipotle flavoured Tabasco sauce to personal taste
Keep cooking and mixing until filling appears "dry" (vegetables don't shimmer)
Add black olive, mix until filling appears "dry" again, kill flame

Quesadilla:
In pan, spray light coating of Pam, turn flame on half
Drop tortilla in flat, sprinkle grated cheese on half of tortilla, add filling on top, top off with more cheese
Fold other half of tortilla on top, press down with spatula so filling and cheese is even inside tortilla
Keep checking bottom of tortilla for browning, when starting to brown, flip quesadilla on other side (best done with two spatulas to keep both halves sandwiched together)
When other side starts to brown, flip again until bottom is flaky (tap the bottom edge of the quesadilla to see if it's soft or stiff, stiff means it's flaky)
Flip one last time until other side is flaky
Remove from pan, cut into half, or quarters, enjoy.
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Old 09-22-2008, 03:06 PM #423
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Looks like a good thread. I'll post up a few of my favorite recipes later tonight.

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Old 03-23-2009, 04:44 AM #424
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Pheasant recipe

Pheasant recipe I made up a couple seasons back. Before trying this, I always had trouble with the dryness of the meat and lack of flavor.

-Take 4 breasts, batter and bread them(cracker crumbs).

-Prepare in a casserole dish on a bed of asparagus and potatoes, etc.

-Pour half a bottle of italian dressing in dish and lay strips of bacon over the breasts.

-Cover with foil and cook at 350-400 for roughly an hour. Once you peek and notice its almost done, cook uncovered for the last 15 mins to try and crisp up the bacon to eat.

Note: Some of the breading may fall off as it cooks but it mixes well with the dressing and the breasts turn out so moist and full of flavor. Try it next time you have pheasant!
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Old 03-24-2009, 04:11 PM #425
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Hmm experimenting?

Did the typical routine of frying some garlic in butter then throwing the chicken. Once the outsides were cooked threw some tatters in. The something newnce the chicken was cooked put brown sugar on them. Covered and let it melt then added more butter and some more brown sugar to the pan to make the sauce. It caramelized the garlic and potatoes and is nom nom nom good. I mean I'd prefer the health benefits of Olive Oil and no sugar but I was getting sick of the typical oil+garlic+lemon chicken+rice. Plus I have a ****ton of brown sugar that I don't use(splenda, vanilla extract, and whey in my porridge)
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Old 03-24-2009, 11:05 PM #426
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I'm just wondering... Does anyone else love rissoto as much as i do? A good wine and some fine chedder will make that **** swell.
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Old 03-25-2009, 06:43 PM #427
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Risotto is much better with parm... I had some last Sunday that I drew a on at first, but it ended up being pretty good: Risotto with braised cabbage...
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Old 03-25-2009, 08:48 PM #428
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Idk man. I am one to love a real sharp cheddar. Cheddar is king.
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Old 03-29-2009, 08:05 PM #429
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ugh crap I need to learn to cook.

I don't eat at home anymore since my mom no longer lives with us and my dad is just like go eat fast food.

so this is bad

I need to learn to cook some good meals on the stove or something, I am microwave certified and I can use the oven for pizzas, otherwise i have no idea what im doing lol
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Old 04-03-2009, 05:25 AM #430
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I live in a dorm so i can't get fancy with my cooking until i get a house for next year. Usually i make chicken or steak. I find using Italian dressing when cooking with chicken is a easy way to make it taste better and keeps it from getting dry. For steak i use McCormick montreal steak seasoning.. delicious stuff.

With that i have a vegetable and a pasta package (the brand Pasta sides, butter and herb only requires water). Easy stuff, fast cooking. I usually make enough to last two nights so i don't have to cook every night. I got **** to do, its college! Speggetti and meat balls is another one i do a lot. Simple and tasty.
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Old 04-05-2009, 06:17 PM #431
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ingredients

2 salmon fillets, freshly caught.
oninons
garlic
1 slice lemon
pepper
chilli
seasalt


after celebrating your catch, dip a peice of newspaper into water and wrap around salmon. put what ever ingredients you want into the newspaper to alow it to cook into the salmon. Repeat ten times then wrap the newspaper with string. Set in hot embers for 25-30 minutes or until the newspaper turns black. Newspaper shouldn't start on fire because its wet, but if it does just put more water on it.

enjoy!
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Old 04-05-2009, 06:36 PM #432
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That sounds like the worst idea I've ever heard. At what point did baking newspaper ink into your fish sound like a good plan?
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Old 04-05-2009, 06:53 PM #433
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i hear putting fish, veggies, oil, and salt pepper into a foil pouch works too!
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Old 04-05-2009, 07:52 PM #434
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Parchment paper > *
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Old 04-05-2009, 08:13 PM #435
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Quote:
Originally Posted by pointblank_pb_09 View Post
ingredients

2 salmon fillets, freshly caught.
oninons
garlic
1 slice lemon
pepper
chilli
seasalt


after celebrating your catch, dip a peice of newspaper into water and wrap around salmon. put what ever ingredients you want into the newspaper to alow it to cook into the salmon. Repeat ten times then wrap the newspaper with string. Set in hot embers for 25-30 minutes or until the newspaper turns black. Newspaper shouldn't start on fire because its wet, but if it does just put more water on it.

enjoy!
Quote:
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That sounds like the worst idea I've ever heard. At what point did baking newspaper ink into your fish sound like a good plan?
rofl
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Old 04-06-2009, 09:17 PM #436
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Steamed Dumplings

So got bored tonight and decided to make some steamed dumplings, did not know they would be this good...

So as for ingredients it goes as follows:

1 pack of won ton wraps ~$5
1 LB of either pork, chickem beef, or whatever other meat you want ~ $4-9
1 pack of green onions ~ $.70
1 garlic clove ~$.50
1 piece of Ginger ~$1.00
1 bottle of Terriyaki Sauce ~ $3.00
1 botte of Soy Sauce ~ $2.00
1 bottle of Sesame Seed Oil ~ $3.00

Now, dice one clove garlic and a knob of ginger extremely fine. This is so that no one gets a big chuck of either. Put these to the side.

Next get a bowl big enough to hold the pound of meat. Place half the ginger and all the garlic into the bowl along with 1/4th a cup of Terriyaki Sauce, 2 tsp. of Soy Sauce, and 2 tsp. of Sesame Seed Oil into the bowl as well. Mix all ingredients together completely.

Next we make the won tons themselves. Place about 1/2 - 1 tsp. of mix into the middle of a won ton. Now fold two sides together as if it were a taco. Now seal each side together with water. Repeat until you have enough made to steam.

You will need a steamer for these, or you can deep fry them. I personally like them steamed better. Get a large pot and fill it about half way full of water. Get it boiling. Now get something to put into the pot itself that will let the won tons steam without getting directly into the water, a metal strainer will work if you can cover it or if you have an actual steamer attachment that is even better.

Let them steam until the wraps are transparent and you can see the meat completely. This is when they are almost completely done, and will carry over cook so they are completely cooked through.

* I did not include the green onions in the preperations because some do not like them. But if you do, add around 2 tsp. to the mix finely minced.

If you need more, double the recipe.


Dipping Sauce

One cup Terriyaki Sauce
Clove of Garlic minced
Knob of Ginger minced
Three tsp. Green Onion minced.

Mix together and serve with dumplings.
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Old 04-07-2009, 06:01 PM #437
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If your randomly feeling desert and dont feel like doin too much after dinner try this. Peel a couple bananas, slit down the middle and make halves. Melt some butter and brown sugar in a pan, add bananas and cinnamon. Serve over ice cream. Takes about 10 minutes.
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Old 04-08-2009, 01:34 PM #438
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got some chicken breast that i tenderized in the fridge chilling with some EVOO and fresh sliced garlic.

gonna cook up some whole grain penne, then cook the chicken in another pan with some sundried tomatoes and broccoli rabe

nice simple meal. oh and of course some nice fresh, crusty italian bread and a garden salad.
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Old 04-08-2009, 10:59 PM #439
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Quote:
Originally Posted by robfromabove View Post
Risotto is much better with parm... I had some last Sunday that I drew a on at first, but it ended up being pretty good: Risotto with braised cabbage...
wtf, two threads in a row we agree. this is wierd. Yes risotto with a nice parmessan cheese is way better than cheddar.

By the way, Crab Rangoon is the ****. If i had the dip recipe i would post it up but i dont. It reallly pisses me off because if i knew it, i could make the beest crab rangoon ever.
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Old 05-09-2009, 05:41 PM #440
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Got some chicken tits on the grill.

Started my home made BBQ sauce last night and it is amazing.

Sorry, can't tell you how to make the sauce, it's a family secret.
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Old 05-09-2009, 06:06 PM #441
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cup of brown sugar

cup of ketchup

can of coca-cola


bring to a simmer then cook on low heat until thick.


best bbq sauce ever.
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