America's #1 Online Cigar Auction
first, best, biggest!

Last post 21 years ago by cigarsmoke. 32 replies replies.
Speaking of recipes and surveys ...
Jump to Bottom | Previous Topic | Next Topic
SteveS Offline
#1 Posted: Sat, Dec 28 2002, 10:44 AM EST
Joined: 01-13-2002
Posts: 8,751
I've noticed that there are quite a few among us who seem to be nto cooking ... I have long done most of the cooking at my house and have learned that several others in our group also do so ... still others seem to be accomplished cooks as well ... Danny's recipe this morning sounds great, for example and Slim has posted a casserole recipe ...

How many of you cook regularly and well ??? ... what are your "signature" dishes ?? Do you do more than half the cooking in your household ?? How many have their own cookware ??
BMW Offline
#2 Posted: Sat, Dec 28 2002, 11:05 AM EST
Joined: 10-21-2000
Posts: 3,010
I have a microwave, popcorn, and the phone # to the pizza place.

Barry
eleltea Offline
#3 Posted: Sat, Dec 28 2002, 12:44 PM EST
Joined: 03-03-2002
Posts: 4,562
Beef Bourguignon.
tarheel4lyf Offline
#4 Posted: Sat, Dec 28 2002, 12:50 PM EST
Joined: 09-23-2002
Posts: 2,543
BBQ, Baby!
RICKAMAVEN Offline
#5 Posted: Sat, Dec 28 2002, 1:27 PM EST
Joined: 10-01-2000
Posts: 33,248
i through in my favorites.all available from [email protected].

BEEF BOURGUINON (micro)
CHOPPED LIVER
KREPLACH
BOTH 100 + YEAR OLD RECEIPES
MICROWAVE STROGANOFF
SPAGHETTI SAUCE CON CARNE
CRISPY CHICKEN WINGS

Intel Offline
#6 Posted: Sat, Dec 28 2002, 3:10 PM EST
Joined: 06-24-2002
Posts: 546
I smoke Boston Butt Roast, I have a dry rub that is gooooooooooooooooooooooooooood. I also make a pretty damn good Cincinnati style Chile I think I might be able to give Skyline a good run for their money. Most of the cooking is shared, my wife can bake like nobody I know. I do most of the meat stuff, Fried Turkey, Smoked Foods ( Beef, Pork, Chicken, Turkey, and Venison ). We have a lot of dinner's at the house with friends because not much else to do up in the mountains.
Mr.Mean Offline
#7 Posted: Sat, Dec 28 2002, 6:01 PM EST
Joined: 05-16-2001
Posts: 3,025
I can cook anything that comes with a flavor packet.
E-Chick Offline
#8 Posted: Sat, Dec 28 2002, 7:45 PM EST
Joined: 06-15-2002
Posts: 4,877
OMG!

Gonz, we need a cooking class board for the ladies...
jjohnson28 Offline
#9 Posted: Sat, Dec 28 2002, 8:59 PM EST
Joined: 09-12-2000
Posts: 7,914
I love to cook/hate to clean up aferwards,I'm not much of a baker however.Just never had much of a sweet tooth and pastry and stuff is womens work anyways
(ducking)...LOL

I do a large % of the cooking or at least the orchestrating of the larger meals we have.Mary used to cook really well,I mean she still does on most things that she does well but she really has no experimentation abilities in her at all,that and she has a tendency to overcook and or under spice anything and evrything IMO anyways.The boys agree with me also...hehehe.

Here's one that gets continued raves here in the JJ household.

JJ's Teriyaki/Korean BBQ sauce for chicken,beef,pork or Fish/Salmon:

If I'm going to use it all right away,I'll use fresh ginger,garlic and onion.If I'm going to make a 2qt batch and save 1/2 of it for up to 4-6 weeks in the fridge I'll use granulated ginger,garlic and oinion.

Small batch:
1/2 cup soy sauce
1/2 cup dry white wine
1/2 cup water
1/2 box brown sugar(light or dark,your preference.I like light but if what I have is dark???)
1)Medium onion quartered.
8-10) gloves garlic chopped,sliced,smashed/whatever(see a pattern here?...LOL)
1/2 tsp fresh ground black pepper
1/2 tsp fresh ground white pepper
1/4-1/2 tsp chinese 5 spice powder or more to taste(more if you don't have fresh ginger,it's already in the 5 spice).
1/2 inch or so peeled and thinly sliced fresh ginger root.

Bring all but the brown sugar to a boil.Remove from heat and add brown sugar and dislove.Bring back to boil,then simmer for 10 minutes and cool pan/pot in ice bath in sink.

Marinate meat for 6-24 hrs and grill as usual(until just done)do not over cook and baste with "fresh' sauce as needed.

It's good sh*t but you can see why I prefer to make a 4X larger batch and use it as I need it.Of course you can freeze the sauce as well in freezer bags.

Enjoy, JJ




jjohnson28 Offline
#10 Posted: Sat, Dec 28 2002, 9:03 PM EST
Joined: 09-12-2000
Posts: 7,914
"E" proven fact men are better at most things outside of childbirth,including cooking.Now kindly shaddup and chop them carrtots,celery and onions.Thank you,JJ ;0)
jjohnson28 Offline
#11 Posted: Sat, Dec 28 2002, 9:09 PM EST
Joined: 09-12-2000
Posts: 7,914
carrtots = highly sought after spice found under most soccer moms car seats.Substitute dried ground mcdonalds french fies.
jjohnson28 Offline
#12 Posted: Sat, Dec 28 2002, 11:11 PM EST
Joined: 09-12-2000
Posts: 7,914
Oh yeah I forgot,you should also add at least a Tlb spoon or better of Sesame seed oil!!!
emgjet Offline
#13 Posted: Sun, Dec 29 2002, 5:06 AM EST
Joined: 11-28-2001
Posts: 1,231
Steve, glad to know there are some chef's out there who enjoy good smokes. Yes, I cook and take a lot of pride in my cooking. Mostly oriental dishes with some Italian and Traditional American favorites.
I do make my own sauces, and I also do some baking. My personal favorites are my oriental BBQ and my Pasta with White Clam/Shrimp sauce. Very much a big hit during our annual neighborhood block party.
Nothing like a good home made meal, bottle of wine, and topped with a good smoke.
cwilhelmi Offline
#14 Posted: Sun, Dec 29 2002, 7:07 AM EST
Joined: 07-24-2001
Posts: 2,739
As you know Steve I'm in the same boat. I rarely use recipes and throw stuff together with usual success. I make a mean red sauce and garlic, rosemary, and crushed red pepper are my most often used spices.
Charlie Offline
#15 Posted: Sun, Dec 29 2002, 9:50 AM EST
Joined: 06-16-2002
Posts: 39,751
I use Red, Black, Green and White pepper, like to use paprika, and various fresh herbs in my cooking. Wife cannot eat the hot stuff, so have cut back over the years! Still add it to my food!

Charlie
E-Chick Offline
#16 Posted: Sun, Dec 29 2002, 3:41 PM EST
Joined: 06-15-2002
Posts: 4,877
JJ...I don't cook and I don't carrot! The sesame oil on the other hand...LOL!
Tobasco Offline
#17 Posted: Sun, Dec 29 2002, 7:17 PM EST
Joined: 02-08-2003
Posts: 2,809
I do most of the cooking in my home. We have a deal, if I cook she will clean up! I'll take that trade anytime. I cook so many things. Love all kinds of BBQ. good at all kinds of breakfasts. Omlets of all kinds! I make a mean stuffed bell peppers or swiss steak! Too many too list. Happy cooking!

Mag
Mr.Mean Offline
#18 Posted: Mon, Dec 30 2002, 6:10 AM EST
Joined: 05-16-2001
Posts: 3,025
mmmm swiss steak.
RICKAMAVEN Offline
#19 Posted: Mon, Dec 30 2002, 12:10 PM EST
Joined: 10-01-2000
Posts: 33,248
almost all jewish wives are good at making reservations. toby not being jewish, but having been around us for so many years, has mastered the call and have it delivered cooking technique.

she is especially good at the half ham and pineapple and half onions with double cheeze. tonight being the final game of the regular season, she might do triple cheeze.
Sonny_LSU Offline
#20 Posted: Mon, Dec 30 2002, 3:40 PM EST
Joined: 11-21-2002
Posts: 1,835
I fixed my wifes bridesmaid luncheon if that gives you any clue.....signiture dish that day was an eggs benedict take off (crab cakes topped with poached eggs and a brie cheese cream sauce with crawfish turnovers on the side)...it was brunch actually.
One extremely important point to all budding chefs: NEVER USE WATER!!!! If you don't have a stock prepared, then at least dilute canned broth or bouillion.
If any of you want a gourmet look at New Orleans cuisine, buy the Breakfast at Brennan's cookbook...there are 1000s out there, but this one's easy to follow and hits the nail on the head. Many of my creations started with it.
SteveS Offline
#21 Posted: Mon, Dec 30 2002, 4:37 PM EST
Joined: 01-13-2002
Posts: 8,751
Good job, Sonny ...
Along those same lines, my oldest son had me do the dinner for his groomsmen ...

I did a pork tenderloin with a lime-cream sauce with which I served carrots sauteed in champagne and some simple little red potatoes finished in butter then swirled in salt, pepper and parsley ... one of the ushers in his group told his mother it was the best dinner he'd ever eaten and she called me for the recipe ... LOL

oh, and Mag ... I don't bake either, but I can fix the best cheesecake you ever ate anywhere ... I even got a "standing ovation" for it at a progressive dinner party once ...
xrundog Offline
#22 Posted: Mon, Dec 30 2002, 4:39 PM EST
Joined: 01-17-2002
Posts: 2,212
We have been doing a role reversal at our house for 4 years now. My wife goes to the office, I stay home with the kids and do all the cooking. My favorites all have to do with a grill or smoker. My dessert specialty is cheesecake. I make a great pie also. The best part of being the cook is, you always make what you like!
SteveS Offline
#23 Posted: Mon, Dec 30 2002, 4:45 PM EST
Joined: 01-13-2002
Posts: 8,751
xrundog ... how 'bout a cheesecake bakeoff? ... all those who sample have to chip in a cigar and then do a blind vote on the cheesecake ... winner gets the 'gars
osage Offline
#24 Posted: Mon, Dec 30 2002, 5:34 PM EST
Joined: 02-18-2001
Posts: 492
Creamy chicken enchiladas, the best you will ever put into your mouth! My cookware is Analon, and I do at least 50% of the cooking.
Tobasco Offline
#25 Posted: Mon, Dec 30 2002, 7:23 PM EST
Joined: 02-08-2003
Posts: 2,809
Ok, I make a Nice Chile Relleno dish! This thread is making me hungry!

Mag

jjohnson28 Offline
#26 Posted: Mon, Dec 30 2002, 10:32 PM EST
Joined: 09-12-2000
Posts: 7,914
One of the boys wanted zzuchini bread with Christmas dinner/Ham.I've never tried it so I found a recipe online and made a couple loafs,good stuff! Thing is I had all this leftover grated zzuchini so the next morning a little bread crumbs,a couple eggs,salt,pepper and a dash of old bay.Walla zzuchini cakes Mmmmmmmm tasty too.I'm thinkin' of adding par boiled/blanched and grated potato next time for potato/zzuchini pancakes.Mmmmmmmm! JJ
Sonny_LSU Offline
#27 Posted: Tue, Dec 31 2002, 4:59 AM EST
Joined: 11-21-2002
Posts: 1,835
To those guys who really haven't tried their hand at cooking, it is a wonderful stress reliever. When I'm in the kitchen, nothing else matters. And, if you're single, women love a cook.
Sonny_LSU Offline
#28 Posted: Tue, Dec 31 2002, 5:10 AM EST
Joined: 11-21-2002
Posts: 1,835
Tonight me and a friend of mine are smoking a Russian Boar ham, African Eland brisket, Scimitar Orix roast, and a whole domestic pig (20 or so people will be eating).....Boar meat is wonderful do not listen to those who say different (it is a pain in the @ss to field dress and butcher though). Afterwards I've got an OpusX and a large glass of Dalwhinnie lined up. Well, to be honest, I've got Dalwhinnie lined up throughout the evening;) Hey, it's New Year's Eve!
xrundog Offline
#29 Posted: Tue, Dec 31 2002, 5:20 AM EST
Joined: 01-17-2002
Posts: 2,212
Seems like you are living right Sonny!
Mr.Mean Offline
#30 Posted: Tue, Dec 31 2002, 6:35 AM EST
Joined: 05-16-2001
Posts: 3,025
Wild pig is the STINKIEST animal to field dress.
I once had the opportunity to do some grilling with an African animal called a neelguy (SP?). This thing had no fat whatsoever. some of it was ground and I had to add fat to get it to stay together.
jjohnson28 Offline
#31 Posted: Tue, Dec 31 2002, 7:04 AM EST
Joined: 09-12-2000
Posts: 7,914
The Antelope I've got from the west end of S Dakota are like that Ed extremely lean yet very tender.Had a couple more from not 50 miles into Wyoming and they were a bit nasty and tasted of sage brush.
mhollowa Offline
#32 Posted: Tue, Dec 31 2002, 7:17 AM EST
Joined: 10-03-2001
Posts: 517
I did a lot of cooking a few years ago during a period of unemployment. Became very domestic and burned up the Internet looking for job openings. Got pretty good at both. I notice I use more gadgets and dirty more pots than my wife. And lean more heavily on the spices. Specialties include gumbos and stir-fry. I'll email recipes but I will not post them.
cigarsmoke Offline
#33 Posted: Wed, Jan 1 2003, 6:35 PM EST
Joined: 07-14-2002
Posts: 100
I remember the time my wife told me to cook my best dinner in a bet so I grilled ribeye and salmon with baby carrots/ brown sugar also asparagus with real white sauce, small red potatoes with a garnish of hard white and parmisan cheese and parsley/ onion flakes, salad was a normal green with pecans and watercrest added. all was served with in smallish portions so there was room for everything. served in three sets with a pineapple sorbet to clense the pallet.

My youngest then about 8 suddenly yelled out "Oh Dad did we win the lottery?"

To bad the boys were to young for the after dinner cigars

LIFE IS GOOD
Users browsing this topic
Guest
Back to Top