Whatcha good at cooking

[Tabascocat]

I can pretty much cook anything specializing in proteins. I am not a veggie guy, so usually stay from those fancy side dishes. Seafood, steaks and smoking BBQ is my wheelhouse.

Currently, working on perfecting a bouillabaisse and beef wellington. I finally got gumbo and ciopinno down to a science.

 

[Silver Surfer]

Rice Krispy Treats and Tunafish Sandwiches are my specialties.

 

[Xelda]

The best thing I cook are chicken & dumplings, pancakes and tea. I grew up in a house where my beautiful, sweet momma would turn into Gordon Ramsey when it was time to cook. I decided early on that was too stressful a project to pursue. I still try, but I am a terrible cook. I bought an air fryer a couple of months ago and it makes everything a whole lot better. I doubt I can take credit for air frying half a What-a-Burger but if I can, I'm an excellent cook.

 

[Runwildboys]

Lol you guys... I love to cook. I love to eat and food fascinates me. My mother's raising. We were eating sushi in a single-wide in Ingleside in the 70's. I was like 4.
Toughest thing I ever cooked: a damn good bouillabaisse. Extremely hard soup to master, but my favorite.

I admit I'm a darn good soup cook, but it's so easy... who couldn't be?
We've been keeping our dinners simpler lately because we've both been busy with work, but I tell you what: get a nice artichoke for about $2.50.
Cut the stem, clean it and put it in a large bowl with a splash of water. Cover it with Saran, or whatever. Put it in the microwave for about 9 minutes.
While it's cooking: grab some olive oil and some vinegars, preferably balsamic and red wine and then grab the good old mustard.

In a sauce bowl you combine all those things to texture and taste and viola! You have the healthiest chips and dip on the planet.
You just pick off those leaves, dip it in your sauce, rake the meat off with your teeth and it will fill you and yours like a meal.

Was it sushi, or Chicken of the Sea?

 

[kimrose]

I'm an expert at taking leftovers and turning them into the best thing you ever tasted. Problem is, I can never remember the recipes.

I have a huge problem with this, Ranch. Not just with left over "masterpieces", lol, but with original recipes. I really hate it when the family says "hey, please make this again". I'm like, oh sh--!! I have no idea how I made it!!

 

[kimrose]

Rice Krispy Treats and Tunafish Sandwiches are my specialties.

You got it goin' on, Silver. Nothing on Earth beats Rice Krispy Treats and Tuna Sammiches. With pickles.

 

[kimrose]

The best thing I cook are chicken & dumplings, pancakes and tea. I grew up in a house where my beautiful, sweet momma would turn into Gordon Ramsey when it was time to cook. I decided early on that was too stressful a project to pursue. I still try, but I am a terrible cook. I bought an air fryer a couple of months ago and it makes everything a whole lot better. I doubt I can take credit for air frying half a What-a-Burger but if I can, I'm an excellent cook.

Sounds like you grew up in my house, Xelda. My mom was so exact and particular in her kitchen. She would let me help her with certain things, but if I wasn't good at it, she'd chase me out in a heartbeat. lol. No endearing honey talks or let me show you's....oh no. You're stirring it too slow, out ya go! Or oh my god, you're burning the potatoes! OUT! LOL. I love my mamma, god rest her soul, but she was a terrible teacher in the kitchen. LOL

You actually are very good at two things that I wish so much I could make, but suck at. Chicken & Dumplings and pancakes. I'm too scared to try Chicken & Dumplings, although I wish I was brave enough lol. And the last time I tried to make pancakes, I set the smoke alarm off. lol. I haven't tried since, and that was like 5 years ago. I wish I was lying, but I am not!

I love your name. And by the way, welcome to the Zone. It's nice to see other girls here. There are a few of us scattered around.

 

[Cowpolk]

Sounds like you grew up in my house, Xelda. My mom was so exact and particular in her kitchen. She would let me help her with certain things, but if I wasn't good at it, she'd chase me out in a heartbeat. lol. No endearing honey talks or let me show you's....oh no. You're stirring it too slow, out ya go! Or oh my god, you're burning the potatoes! OUT! LOL. I love my mamma, god rest her soul, but she was a terrible teacher in the kitchen. LOL

You actually are very good at two things that I wish so much I could make, but suck at. Chicken & Dumplings and pancakes. I'm too scared to try Chicken & Dumplings, although I wish I was brave enough lol. And the last time I tried to make pancakes, I set the smoke alarm off. lol. I haven't tried since, and that was like 5 years ago. I wish I was lying, but I am not!

I love your name. And by the way, welcome to the Zone. It's nice to see other girls here. There are a few of us scattered around.

Try this one it is a lazy guy recipe but it works pirdy good


1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1/2 tsp Cajun seasoning
1/2 tsp Greek seasoning
1 tsp. oregano
1/2 tsp.Freshly ground black pepper
2 cans cream of chicken soup
2 cups. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
1/2 tsp. garlic, powder or 2 cloves chopped
1 package spaetzle German dumplings They have them at Wallmart
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
Directions

1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours stirring occasionally, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Dump the dumplings in stir and cook on high for another hour, until the vegetables are tender and the dumplings are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.( optional)

 

[FloridaRob]

I'm about to sound like that silly arse woman from the Popeyes commercials, but it must be my gumbo.....I got folks lined up when I make it which is only two times a year.

Same goes for my homemade wine .These boujie MFs can't get enough of that shhhhh.

If you have a chicken and sausage gumbo recipe I would love to see it. Mine is good but not great. Looking for improvement.

 

[Vomit]

Homemade buttermilk pancakes (an old family recipe from the interwebs) and BACON! Oven baked BACON. I love it.

And back in the day at hunting camp I was known to make a *****in' pot of Slim Jim Stew....made with the delicious meat snacks.

 

[daschoo]

I can pretty much cook anything specializing in proteins. I am not a veggie guy, so usually stay from those fancy side dishes. Seafood, steaks and smoking BBQ is my wheelhouse.

Currently, working on perfecting a bouillabaisse and beef wellington. I finally got gumbo and ciopinno down to a science.

Both me and my wife hate mushrooms, we use haggis instead making beef wellington. Tremendous eats

 

[Tabascocat]

Both me and my wife hate mushrooms, we use haggis instead making beef wellington. Tremendous eats

That sounds worse

I leave out the shrooms though. Instead, I made a pate of sorts with ground bacon, fresh herbs and stone-ground mustard.

 

[daschoo]

That sounds worse

I leave out the shrooms though. Instead, I made a pate of sorts with ground bacon, fresh herbs and stone-ground mustard.

Can't go far wrong with bacon! That does sound worth trying

 

[Hardline]

Ribeye steaks and Filet Minion.

I can blow any steakhouse out of the water.

 

[YosemiteSam]

Ribeye steaks and Filet Minion.

I can blow any steakhouse out of the water.

I guess that means you own a Sous Vide? Otherwise, I immediately disagree! Grills and ovens cannot touch a Sous Vide's ability to cook a steak throughout to the exact same level.

Sous Vide

Grill or oven.

A Brazilian cut of meat I cooked today with my Sous Vide.

https://lh3.***BROKEN***/rd4WHIUCMnIf1X8kI-zUUfV9vqjsaiN4ze0K4Gqx-gMFuKriq0xiwsIdvgvkG48r0O5Oki6TuLrTJzARwDyKo3ImUbBmcxilwyN7zcQzNkubsIrVH9snWjd3oIS1DbKKdq2uZwGzV0OAzghw5yo6ADXj5dPTci1bNHZQ7s3YSH14Y004MOh9Wp30PEJmBqdcsaa-rSqxl4JvGebPUQC7FptfcBw3AdX6P1jSHZLYYdDAz3DAv0F0NrHBAEqw5apRHHoX1TLsd74K3oHgmVHdwGWUKdbB-DGClYoaY7gSVy1odU7dCuScIc-QOe5ZvV06_NxVyoSuOVtwujkzfRG_NSC3JJpV7Uc7cF2V4cUD8tnQWeCb-ZPBJmNd_5OfNomBmFJo1hJUP93ozZyWuH3y2hdHU1J5aqKrwzkCMKGUoySJ3qqjPLKMx2tvYNCYlXjH9uwKiC99OnkLJCjVJMwl-pRQ1vgODSaX9p2l0_P76rzBhMTaGC02mQsDaIauxR9Au7_NqASmeFO2gtuyefnQeQRxQGxy7OXYN93vuV649l_xIfPdCrRGhcN-ZmQGsz0wLLSm7aBtDmT5C0gnweAq28b8I5AkbKk_Wpm2oaOr6O56wq6nPxLzt2sbFvIn6Qvbpu6iDW7Oq1ZBXEhQ7LDd6a9Bbe57iIqKgw=w1299-h974-no

 

[Xelda]

Try this one it is a lazy guy recipe but it works pirdy good


1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1/2 tsp Cajun seasoning
1/2 tsp Greek seasoning
1 tsp. oregano
1/2 tsp.Freshly ground black pepper
2 cans cream of chicken soup
2 cups. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
1/2 tsp. garlic, powder or 2 cloves chopped
1 package spaetzle German dumplings They have them at Wallmart
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
Directions

1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours stirring occasionally, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Dump the dumplings in stir and cook on high for another hour, until the vegetables are tender and the dumplings are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.( optional)

LAZY GUY? This is Master Chef stuff. My recipe:
Put the whole chicken minus the disgusting stuff is crammed down the poor bird's throat in boiling water and cook that bird through, then put it on a plate and tear up some biscuits (from the can - I go all out) and throw them in the chicken water. Tear up the chicken and put it in with the biscuits. I add parsley and call it a day. Gordon Ramsey would cuss it, but my palate isn't as particular.

 

[Montanalo]

I love to cook and have taken a number of cooking classes with my wife. If I had to pick one dish, it would probably be cioppino. I love seafood and I love soups - this is a beautiful combination of both.

Then again, any recipe tastes wonderful after several glasses of wine.

 

[Tabascocat]

I guess that means you own a Sous Vide? Otherwise, I immediately disagree! Grills and ovens cannot touch a Sous Vide's ability to cook a steak throughout to the exact same level.

Sous Vide

Grill or oven.

A Brazilian cut of meat I cooked today with my Sous Vide.

https://lh3.***BROKEN***/rd4WHIUCMnIf1X8kI-zUUfV9vqjsaiN4ze0K4Gqx-gMFuKriq0xiwsIdvgvkG48r0O5Oki6TuLrTJzARwDyKo3ImUbBmcxilwyN7zcQzNkubsIrVH9snWjd3oIS1DbKKdq2uZwGzV0OAzghw5yo6ADXj5dPTci1bNHZQ7s3YSH14Y004MOh9Wp30PEJmBqdcsaa-rSqxl4JvGebPUQC7FptfcBw3AdX6P1jSHZLYYdDAz3DAv0F0NrHBAEqw5apRHHoX1TLsd74K3oHgmVHdwGWUKdbB-DGClYoaY7gSVy1odU7dCuScIc-QOe5ZvV06_NxVyoSuOVtwujkzfRG_NSC3JJpV7Uc7cF2V4cUD8tnQWeCb-ZPBJmNd_5OfNomBmFJo1hJUP93ozZyWuH3y2hdHU1J5aqKrwzkCMKGUoySJ3qqjPLKMx2tvYNCYlXjH9uwKiC99OnkLJCjVJMwl-pRQ1vgODSaX9p2l0_P76rzBhMTaGC02mQsDaIauxR9Au7_NqASmeFO2gtuyefnQeQRxQGxy7OXYN93vuV649l_xIfPdCrRGhcN-ZmQGsz0wLLSm7aBtDmT5C0gnweAq28b8I5AkbKk_Wpm2oaOr6O56wq6nPxLzt2sbFvIn6Qvbpu6iDW7Oq1ZBXEhQ7LDd6a9Bbe57iIqKgw=w1299-h974-no

Sous vide is good for some things but steak isn't one of them! I like a smoke flavor, char and fat to be rendered down. Maybe a filet would be good but that is it as far as steaks go....

 

[Montanalo]

Sous vide is good for some things but steak isn't one of them! I like a smoke flavor, char and fat to be rendered down. Maybe a filet would be good but that is it as far as steaks go....

I have to go with Yosemite Sam on this one. I use sous vide techniques for all my high quality steaks. I can infuse the smoke flavor in the sous vide process and finish the steaks on a grill for the char (which, I think, is essential to any steak).

Bottom line, regardless the technique, as long as you cook a quality steak to no more than medium rare, you get great flavor.

 

[Tabascocat]

I have to go with Yosemite Sam on this one. I use sous vide techniques for all my high quality steaks. I can infuse the smoke flavor in the sous vide process and finish the steaks on a grill for the char (which, I think, is essential to any steak).

Bottom line, regardless the technique, as long as you cook a quality steak to no more than medium rare, you get great flavor.

I will take yalls word for it but until it can Pittsburgh style me a ribeye.....count me out