New Food Thread, RIP tandin

What are your methods for cooking zucchini noodles? Just saute in Olive oil?

 

yep EVOO and S&P have always been it for me with zucchini. The noodles do tend to "leak" a lot after cooking so wait a few minutes and drain really well before adding any type of sauce or you just end up with a puddle

 

I'm looking for a blender/food processor combo that isn't dogshit. I was thinking about getting a Vitamix/Blendtec but the reviews I've read said that the food processing is subpar.

I'm looking to get more serious into cooking (I've been cooking for years now but only very basic, easy stuff) so I'd like to have the food processor as well. Are there any decent products out on the market or will I actually have to buy both separately?

 

You'll want to buy both if you're getting serious about food prep, IMO.

Best blender for your money is this.

Best food processor according to America's Test Kitchen is this.

I own the linked blender, and while I don't own the exact model food processor, I own a 9 cup variant by Cuisinart and it is great. A quick scan of Amazon shows the linked model runs the same as what I paid for my 9 cup. You can go cheaper on the food processor if necessary, especially if you don't need 9, 11, or 14 cup capacity and probably not run into too many issues. Breville and Cuisinart are both good brands to consider. In food processors, I look for simple units that do a few jobs well, as opposed to one that advertise that they do a million things.

 

This is one of the rare times I wish I was married and someone would just buy this shit for me. I guess what I'm looking for is a food processor that can also blend rather than a blender that can also be a food processor. I'm not going to be juicing or anything, I just want to be able to make a minimal-quality smoothie.

 

Then get the linked blender.

 

I'm pretty sure most professional chefs use the vitamix. I seem to notice one in every cooking series

 

I have a Ninja. It's loud as shit and the attachments are on the large side (better than the alternative iyam), but it works well for everything I've needed to use it for.

 

You're correct. The Breville blender gives you 90% of the performance of a Vitamix at 50% of the price.

 

Would also make a solid family crest

 

I found that lightly salting, letting rest for 5 min, salad spinning out the water, then cooking on high(er) heat with olive oil in a wok tends to work very well.

 

Does anybody have a recipe for Donkey Sauce?

 

Likely

 

Excess garlic is encouraged this time of year. Clears your sinuses up

 

i catch a ton of speckled trout and flounder. but i can't cook it worth a shit (other than fry it, anyone can do that-mostly talking about pan cooking it-i suck at that). i just tried again tonight , eating it now. what i did was an eggwash and then lightly dust with flour s&p and sauteed it. it's so delicate that it falls apart. i think next time I'm going to lightly bread it to in hopes that it helps it not fall apart. idk. i usually do it just evoo s&p. Should try stuffing the flounder at some point

 

the internet says flounder is 20 calories per ounce. that's way less than chicken. that may be the lowest per ounce i've seen

 

ninja p cool and works. had it 3 years, no issues

 

It's also pure protein, no fat. Not nearly as many nutrients as a fatty fish like salmon though.

 

I render down some sausage (typically andouille), remove from the pan, then cook diced red pepper, onion, and tomato in the fat. Add in a tbsp of tomato paste and stir for a min or two to cook the paste, then add in chicken stock and beans, along with the andouille. Cook until the beans are done and liquid is reduced.

I won't bother with the recipe for rice.

 

only see 1-2 minutes of stirring involved in slogan119 recipe. no way I can trust it

 

Emeril's recipe is pretty great

http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2.html

 

Anyone have any idea what the dressing on the Chicken Salad Chick broccoli salad is? I am addicted to that shit now and the rest is obviously easy to reproduce, but that dressing is what makes it.

 

Sister in law works there, I'll ask.

 

Just bought this on Amazon on a whim, both because I'm trying to get more into cooking and because I figure, at worst, it will look good prominently displayed in my bachelor pad.



Planning to pick something out Sunday evening. Will post if I remember.

 

Best way to blacken(chicken and fish), sans iron skillet?

 

go order it somewhere that does use a cast iron skillet as there really is no other way that compares imho

 

One on its way. Cooking away from home and didn't have one available, but someone late to the party is bringing one.

 

I went here last night, hardest reservation in town. They do three seatings a night, I called in the middle of July to make this reservation, had one slot open both Friday and Saturday. Menu changes daily, chefs change daily or sometimes seatingly. We had the full time guy and a guest chef from Denver. The guest chef told me his protégé won top chef recently and called him for the gumbo recipe that he used on the finale, which I thought was really cool. He was super proud of it

The link says thai, but the menu is determined by who is cooking that night. We had:

Mexican black bean soup
Smoked salmon salad
Chicken cacciatore
Prime rib with sweet potato puree
Coconut ice cream with caramelized pears and a brittle

Atmosphere is awesome, and it's 25/head with 25 dollar bottles of wine. Easily the best 225 dollar 5 person dinner I've ever been to

Spoiler

http://www.rutledgekitchen.com/#modern-organic-thai

 

Chicken and sausage gumbo, conecuh and andouille, chicken thighs

 

Damn that's a good looking green onion bias cut garnish. And the gumbo looks tasty as well.

 

I didn't get a pic, but I made food for us to get through 7 days:

Korean beef w/ broccoli and rice
Braised short ribs and twice-baked potatoes
Pork country ribs and sweet potatoes
Chicken teriyaki w/ noodles, broccoli and carrots
Arroz con pollo
Spinach, onion, mushroom quiche

We have 5 full large Tupperware containers. It was/is a shitload of food.

 

Made white bean chicken chili from here last night. Was very good and I have a ton of leftovers. I forgot to take pictures though.

Also made my first chicken stock ever to use in it. Was very into it and made my house smell great all day.

 

Haha, thank you, I've been working on it. I know it's kind of stupid to garnish like that at home, but makes things a bit more challenging. Pretty fun.

 

Oh by the way, add 1-2 tablespoons of fish sauce to your dark stews/braises.

 

Think I'm gonna give short ribs a go tonight or tomorrow night.

Any preferred method other than the standard mirepoix with a decent red wine like a merlot?

 

Some type of gremolata at the end is a nice touch. Be sure to give yourself plenty of time, short ribs is a bit involved for a week night

 

That looks awesome. Love a dark and rich roux for sausage/chicken gumbos.

 

We got some rain yesterday for the first time in months. Accordingly, I made beef stew for dinner. Planned on leftovers for tonight with the ballgame but decided to make some yorkshire pudding with the tallow I processed a couple months ago. Delicious.

Out of the oven all puffed up like Ross in a parking lot fight.



Deflated.



Wedged.