ST Cooking Thread

paintball_KIA4 · 05-15-2008, 08:23 PM

I just wanted to say that let's keep this halfway intelligent. If it gets somewhat popular a sub-forum could be in our future for each person to post their recipes in their own threads.

What's a good pizza-like substitute to make? I'm very picky so something along the lines of pizza would be great to make. (don't want lasagna or stromboli)

DyePaintballer2k11 · 05-15-2008, 08:23 PM

well done meat is the only way to go, agree? i cant stand any pinkness

casultytosociety · 05-15-2008, 08:23 PM

haha my post got deleted.

paintball_KIA4 · 05-15-2008, 08:24 PM

Quote:

Originally Posted by DyePaintballer2k11

well done meat is the only way to go, agree? i cant stand any pinkness

I agree. I can't stand any meat that's red or bleeding, even the slightest.

BIGN · 05-15-2008, 08:27 PM

Quote:

Originally Posted by DyePaintballer2k11

well done meat is the only way to go, agree? i cant stand any pinkness

Quote:

Originally Posted by paintball_KIA4

I agree. I can't stand any meat that's red or bleeding, even the slightest.

no, no, no...steak must be medium/rare....imo

**calvman** · 05-15-2008, 08:27 PM

Quote:

Originally Posted by JPizzle

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

.

Thanks. That'd be cool.

I'm getting the feeling that pallea is kind of like actual Chinese fried rice. It's whatever you want in there.

**calvman** · 05-15-2008, 08:28 PM

Quote:

Originally Posted by BIGN

no, no, no...steak must be medium/rare....imo

Agreed. Warm pink center with a nice sear on the outside.

DyePaintballer2k11 · 05-15-2008, 08:28 PM

Quote:

Originally Posted by paintball_KIA4

I agree. I can't stand any meat that's red or bleeding, even the slightest.

thank god, at least one person in america agrees

Quote:

Originally Posted by BIGN

no, no, no...steak must be medium/rare....imo

NO SIR. the taste is awefull. besides, well done is healthier

**calvman** · 05-15-2008, 08:29 PM

Quote:

Originally Posted by DyePaintballer2k11

thank god, at least one person in america agrees

NO SIR. the taste is awefull. besides, well done is healthier

Each to his own in terms of taste, but your claim of healthier is dubious.

paintball_KIA4 · 05-15-2008, 08:30 PM

Quote:

Originally Posted by DyePaintballer2k11

thank god, at least one person in america agrees

NO SIR. the taste is awefull. besides, well done is healthier

Well, I do think it taste awful, I'm pretty sure it's most healthy just slightly cooked. Enough to get rid of whatever cooking foods gets rid of

but not enough to get fattening. I just hate the taste of all of it uncooked.

EDIT: calv, nice to see you are still alive.

DyePaintballer2k11 · 05-15-2008, 08:30 PM

Quote:

Originally Posted by calvman

Each to his own in terms of taste, but your claim of healthier is dubious.

to each his own

well cooked meat has less chance of spreading any **** the cow might have had. also red meat just catches up on you later on in the years. speaking of healthy, i cant even finish a sausage mcgriddle its so disgustingly fatty

chillinspyder2 · 05-15-2008, 08:34 PM

I can't eat my steak well done.

Medium/Rare is the way to go.

Sweet_Hitch-hiker (Banned) · 05-15-2008, 08:35 PM

i prefer it to be medium-rare i think its just so much more flavorful

BIGN · 05-15-2008, 08:35 PM

as long as the center reaches a cretain temp. nothing will spread...steaks are ok to eat pink/red in the middle, the reason being that the crap that gets on it will most likely be on the outside not inside....its only when you grind the beef up that the bad things on the outside of the meat make into the middle of the meat

but yea to each his own

BIGN · 05-15-2008, 08:37 PM

anyone ever grill corn on the cob?

corn, butter, salt...roll it up in aluminum foil and throw it in the coals...has a nice flavor to it?

you can also grill it in the husk

**calvman** · 05-15-2008, 08:39 PM

Quote:

Originally Posted by paintball_KIA4

EDIT: calv, nice to see you are still alive.

I'm pleased to be alive.

Quote:

Originally Posted by DyePaintballer2k11

to each his own

well cooked meat has less chance of spreading any <del>****</del> the cow might have had. also red meat just catches up on you later on in the years. speaking of healthy, i cant even finish a sausage mcgriddle its so disgustingly fatty

I'm not so sure that cooking to well eliminates any more bacteria than to an internal temp of say 140. And if the meat was colonized with E. coli O157:H7, you're going to be ill no matter how many of the bugs you kill of as it's the toxins they produce that make you sick.

I have no issue with people who like their meat well done. I used to like it that way myself. The only time I get annoyed is with people who have 'allergies' to food.

Just say you don't like something rather than make up a fake food allergy.

I agree that too much red meat isn't the best diet. I do try to eat healthier by buying grass fed beef and bison which is supposedly higher in omega fatty acids, lower in cholesterol, and higher in total protein. I don't know if I completely believe that it's better, still I figure it can't hurt.

**calvman** · 05-15-2008, 08:40 PM

Quote:

Originally Posted by BIGN

anyone ever grill corn on the cob?

corn, butter, salt...roll it up in aluminum foil and throw it in the coals...has a nice flavor to it?

you can also grill it in the husk

I've done that. Have you tried putting the cob directly on the grill? Makes for some very delicious carmelization of the kernals.

JPizzle · 05-15-2008, 08:43 PM

Quote:

Originally Posted by calvman

Thanks. That'd be cool.

I'm getting the feeling that pallea is kind of like actual Chinese fried rice. It's whatever you want in there.

Basically. Each region of Spain is known for making it differently, though. I lived in Valencia, where it actually originated, and they were big on chicken and rabbit (even tried this veggie paella) with yellow rice, though you can find paella con arroz negro. The south uses a lot of seafood. And the north makes the paella everyone warns you not to try.

BIGN · 05-15-2008, 08:44 PM

Quote:

Originally Posted by calvman

I've done that. Have you tried putting the cob directly on the grill? Makes for some very delicious carmelization of the kernals.

The only time I get annoyed is with people who have 'allergies' to food. Just say you don't like something rather than make up a fake food allergy.

no but next time i grill it will be on the menu

and i wish i was lying about my allergie....i love shrimp but shell fish hate me....swells the throat up

JPizzle · 05-15-2008, 08:49 PM

Speaking of fried rice,

I think I'm turning Japanese
Fill pot with water and set for boil--you'll just be cooking some pasta (preferably linguine) in this.
Take a pan, coat with oil and allow to heat while you cut up your veggies and meat (I generally just use chicken when making this). As for my veggies, I like mushrooms, green & red peppers, and onions.
Begin to stir as you add a combination of oil and soy sauce. The soy sauce is what really makes this dish, by the way.
I almost constantly stir, but it's going to call for it at least every 30 seconds. An easy way to time yourself is by how long it takes you to cook the pasta, but you can just sample along the way.
Once both are complete, strain the pasta and add into the pan with your stir fry. I usually add a bit more soy sauce before this stage.
Then you just stir thoroughly and serve, pretty easy to determine when you're done by just observing the color change in the pasta, and try to make sure you mix the ingredients throughout the pasta.

chillinspyder2 · 05-15-2008, 08:54 PM

Got to grill some swordfish + asparagus a few days back...

Quite the experience. Swordfish tastes amazing, with some rosemary, lemon, and fresh veggies