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Old 14th June 2018, 02:08 AM   #432517  /  #3301
Mantisdreamz
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For sure, you would be lucky. Sometimes someone has to introduce you to something, before you really take interest in it.


I still don't think I would say I'm a good cook.. I think just from working at so many restaurants for years, it wasn't necessary. I always just ate at the restaurant for the most part. And when I was at home, I'd usually just make pasta, salads, omelettes, quiches, some fish etc. Nothing fancy.



It's just recently in the past 5 years or so, that I've been following recipes and they surprisingly turn out better than expected.


Spruce, what kind of dog do you have?
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Old 14th June 2018, 02:09 AM   #432518  /  #3302
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Maybe it's just that they don't turn out like crap, so anything is better than that
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Old 14th June 2018, 02:15 AM   #432519  /  #3303
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Originally Posted by Mantisdreamz View Post
For sure, you would be lucky. Sometimes someone has to introduce you to something, before you really take interest in it.


I still don't think I would say I'm a good cook.. I think just from working at so many restaurants for years, it wasn't necessary. I always just ate at the restaurant for the most part. And when I was at home, I'd usually just make pasta, salads, omelettes, quiches, some fish etc. Nothing fancy.
No, I've tried that with Calvinism but y'all just coddle me.


Quote:
Originally Posted by Mantisdreamz View Post
It's just recently in the past 5 years or so, that I've been following recipes and they surprisingly turn out better than expected.


Spruce, what kind of dog do you have?
I'm NOT eating the dog. I don't care how it's prepared - it belongs to my mom!
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Old 14th June 2018, 02:50 AM   #432522  /  #3304
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No, I've tried that with Calvinism but y'all just coddle me.
Well we don't want to curdle you. You're the most fun Calvinist we've ever found.
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Old 14th June 2018, 03:18 AM   #432523  /  #3305
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Chico de Beauchamp

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Old 14th June 2018, 09:44 AM   #432530  /  #3306
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Originally Posted by borealis View Post
I learned to really cook from two different house mates. The first was a Jewish student a few years older than me. We were, ten of us at one point, renting a huge house together and pooling our resources. That woman was a fantastic cook, and taught me how to appreciate ingredients and understand the flavour profiles that differentiate ethnic cuisines, including Italian, Russian-American Jewish, and Chinese.

A few years later, my housemate was a Burmese woman, and she taught me how to cook with coconut milk and curry spices and all things Burmese.

In between, students I lived with in the Netherlands taught me about Dutch food and Indonesian food.

I count myself very lucky to have had those people's influences.

I have no idea what to do with spices. Other than cumin and paprika.
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Old 14th June 2018, 03:17 PM   #432547  /  #3307
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Quote:
Originally Posted by spruce View Post
I'm NOT eating the dog. I don't care how it's prepared - it belongs to my mom!
lol
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Old 14th June 2018, 04:02 PM   #432548  /  #3308
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Quote:
Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by spruce View Post
I'm NOT eating the dog. I don't care how it's prepared - it belongs to my mom!
lol
Well he has a chunk missing out of his left leg and we're still not sure what happened there. opossum, raccoon, Mantis...
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Old 14th June 2018, 06:23 PM   #432550  /  #3309
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Quote:
Originally Posted by Zeluvia View Post
Quote:
Originally Posted by borealis View Post
I learned to really cook from two different house mates. The first was a Jewish student a few years older than me. We were, ten of us at one point, renting a huge house together and pooling our resources. That woman was a fantastic cook, and taught me how to appreciate ingredients and understand the flavour profiles that differentiate ethnic cuisines, including Italian, Russian-American Jewish, and Chinese.

A few years later, my housemate was a Burmese woman, and she taught me how to cook with coconut milk and curry spices and all things Burmese.

In between, students I lived with in the Netherlands taught me about Dutch food and Indonesian food.

I count myself very lucky to have had those people's influences.

I have no idea what to do with spices. Other than cumin and paprika.
You can do quite a lot with those two spices, especially if you buy hot smoked Spanish or Hungarian paprika. Grocery store paprika is almost tasteless. Add chipotle chili powder, thyme and oregano and you can work magic.
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Old 15th June 2018, 02:37 AM   #432580  /  #3310
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Quote:
Originally Posted by spruce View Post
Quote:
Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by spruce View Post
I'm NOT eating the dog. I don't care how it's prepared - it belongs to my mom!
lol
Well he has a chunk missing out of his left leg and we're still not sure what happened there. opossum, raccoon, Mantis...
dire wolf pup...
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Old 15th June 2018, 02:38 AM   #432581  /  #3311
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Quote:
Originally Posted by oblivion View Post
Quote:
Originally Posted by Zeluvia View Post
Quote:
Originally Posted by borealis View Post
I learned to really cook from two different house mates. The first was a Jewish student a few years older than me. We were, ten of us at one point, renting a huge house together and pooling our resources. That woman was a fantastic cook, and taught me how to appreciate ingredients and understand the flavour profiles that differentiate ethnic cuisines, including Italian, Russian-American Jewish, and Chinese.

A few years later, my housemate was a Burmese woman, and she taught me how to cook with coconut milk and curry spices and all things Burmese.

In between, students I lived with in the Netherlands taught me about Dutch food and Indonesian food.

I count myself very lucky to have had those people's influences.

I have no idea what to do with spices. Other than cumin and paprika.
You can do quite a lot with those two spices, especially if you buy hot smoked Spanish or Hungarian paprika. Grocery store paprika is almost tasteless. Add chipotle chili powder, thyme and oregano and you can work magic.
to what exactly would you add this combination of spices? chicken?
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Old 15th June 2018, 04:30 AM   #432588  /  #3312
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Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by oblivion View Post
Quote:
Originally Posted by Zeluvia View Post
Quote:
Originally Posted by borealis View Post
I learned to really cook from two different house mates. The first was a Jewish student a few years older than me. We were, ten of us at one point, renting a huge house together and pooling our resources. That woman was a fantastic cook, and taught me how to appreciate ingredients and understand the flavour profiles that differentiate ethnic cuisines, including Italian, Russian-American Jewish, and Chinese.

A few years later, my housemate was a Burmese woman, and she taught me how to cook with coconut milk and curry spices and all things Burmese.

In between, students I lived with in the Netherlands taught me about Dutch food and Indonesian food.

I count myself very lucky to have had those people's influences.

I have no idea what to do with spices. Other than cumin and paprika.
You can do quite a lot with those two spices, especially if you buy hot smoked Spanish or Hungarian paprika. Grocery store paprika is almost tasteless. Add chipotle chili powder, thyme and oregano and you can work magic.
to what exactly would you add this combination of spices? chicken?
Portuguese pork stew, black bean soup (lots of other soups, too), Spanish style arroz con pollo (chicken with rice). It's a good mix for sprinkling on foccacia style bread dough before drizzling olive oil, minced garlic, and tossing into the oven.

hold the oregano, and add the mix to your egg mixture for an omelet.
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Old 15th June 2018, 06:32 AM   #432589  /  #3313
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ohh, i like the sounds of just adding it to the baked bread with olive oil.
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Old 15th June 2018, 08:59 AM   #432606  /  #3314
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Beef. cheap cuts cubed and fried. Cumin, paprika, garlic, onion, black pepper. Do not add beef stock or tomato paste. It should get it's red color from the amount of paprika you dosed it with.
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Old 15th June 2018, 04:16 PM   #432633  /  #3315
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My basic grilling seasoning is equal parts kosher salt, fresh ground black pepper, granulated garlic, granulated onion and smoked paprika.


I use this when grilling steaks, burgers, chicken and country ribs.


I have a couple of rub recipes depending on what I am putting into the smoker.
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Old 16th June 2018, 05:00 PM   #432681  /  #3316
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I have juiced a pink grapefruit, added a tsp of sugar, then added equal part cranberry juice.

I haven't poured any alcohol in it yet, but I guarantee a mouthful of it will shake all of your neurons awake in a hurry.
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Old 17th June 2018, 05:57 AM   #432715  /  #3317
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Quote:
Originally Posted by Zeluvia View Post
Beef. cheap cuts cubed and fried. Cumin, paprika, garlic, onion, black pepper. Do not add beef stock or tomato paste. It should get it's red color from the amount of paprika you dosed it with.
What do you do with the beef cubes after? Are they added to anything?
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Old 17th June 2018, 06:02 AM   #432716  /  #3318
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I think I finally (nearly) perfected my hummus today. I make it all the time. And each and every time.. I find that it's, 'edible' - not great, not terrible, but edible.

Today I put in extra spices.. actually a bunch of cumin and paprika. I still want to try smoked paprika (as per ob's suggestion). But with the extra spices, and some 'lebanese' olive oil (or so I am told it is), along with lots of garlic, lemon juice and tahini. It turned out adequate and almost delicious. It's not there yet. I only had half a lemon, so I think if I added another half lemon, and maybe a bit more salt, it might be better.

I also made a dip for some fresh strawberries, since I didn't have whipped cream. It was just sour cream, mixed with brown sugar and vanilla extract. It was really good!
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Old 18th June 2018, 03:43 PM   #432810  /  #3319
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yeah, hummus takes a lot of spice

and cumin should never be measured, just dumped in anything its supposed to go in
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Old 18th June 2018, 09:44 PM   #432840  /  #3320
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Yes. Cumin should be treated as a food rather than a spice. Like an onion or something.
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Old 19th June 2018, 03:42 AM   #432870  /  #3321
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Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by Zeluvia View Post
Beef. cheap cuts cubed and fried. Cumin, paprika, garlic, onion, black pepper. Do not add beef stock or tomato paste. It should get it's red color from the amount of paprika you dosed it with.
What do you do with the beef cubes after? Are they added to anything?

Pour them on a tortilla and cover them with chopped tomatoes, white onions, peppers and cilantro, and roll it up.


Cumin works well with goat and venison too. Just about any meat I think : )
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Last edited by Zeluvia; 19th June 2018 at 03:46 AM.
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Old 19th June 2018, 05:10 AM   #432875  /  #3322
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Quote:
Originally Posted by Zeluvia View Post
Quote:
Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by Zeluvia View Post
Beef. cheap cuts cubed and fried. Cumin, paprika, garlic, onion, black pepper. Do not add beef stock or tomato paste. It should get it's red color from the amount of paprika you dosed it with.
What do you do with the beef cubes after? Are they added to anything?

Pour them on a tortilla and cover them with chopped tomatoes, white onions, peppers and cilantro, and roll it up.
That sounds amazing. Though I feel like there should be a sauce there as well. Something zesty. Something chipotle maybe
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Old 19th June 2018, 03:18 PM   #432897  /  #3323
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crema
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Old 20th June 2018, 10:34 PM   #432954  /  #3324
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Originally Posted by Mantisdreamz View Post
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Quote:
Originally Posted by Mantisdreamz View Post
Quote:
Originally Posted by Zeluvia View Post
Beef. cheap cuts cubed and fried. Cumin, paprika, garlic, onion, black pepper. Do not add beef stock or tomato paste. It should get it's red color from the amount of paprika you dosed it with.
What do you do with the beef cubes after? Are they added to anything?

Pour them on a tortilla and cover them with chopped tomatoes, white onions, peppers and cilantro, and roll it up.
That sounds amazing. Though I feel like there should be a sauce there as well. Something zesty. Something chipotle maybe

If you did the carne guisada right, and you use jalpeno's in the pica de gallo, you don't need no stinking chipotle : )
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Old 20th June 2018, 11:34 PM   #432956  /  #3325
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First local strawberries are available.

OMG they are so good.

Made biscuits. Made strawberry shortcakes with whipped cream.
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