hempyninja309
Well-Known Member
Made a spinach and potato curry with cumin, coriander, garlic and sweet onions.
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Made a spinach and potato curry with cumin, coriander, garlic and sweet onions.
tip top toker
Well-Known Member
First time i've tried cooking ribs from scratch. 3 hours is a long time to wait with the smell coming out of the kitchen 
hempyninja309
Well-Known Member
Do you use tempeh??
2paranoid
Well-Known Member
Weeeeeirrd! I went out to eat tonight and had fish tacos with sour cream and a mango salsa. I got a stomach virus right after xmas so I haven't been eating much, finally over it though
they were good 
Alienwidow
Well-Known Member
1/2 a bbq duck that was hanging in a window in china town with rice and cabbage.
clint308
Well-Known Member
Oh man i love those bbq ducks hanging in the windows
I've tried heaps of diff ways of cooking duck but it never tastes as good as china town ducks !!!!
Beefbisquit
Well-Known Member
Orange juice/molasses/brown sugar/cayenne glaze.
The key to cooking poultry is low and slow. 400 degrees for 10-20 mins depending on the size of the bird, then 275-300 degrees for the remainder until it's done.
Never baste it with anything but fat (With duck I always baste it in its own fat, for other birds use butter!), and never cover a bird roasting in the oven (unless you want a steamed bird).
Check the temp of any bird in the thigh, don't touch the bone with the probe; and take it out when it's about 175 degrees internal temp. Let it rest for about 15 mins before carving, to allow it to finish cooking and redistribute the juices throughout the meat.
Try that way.
tip top toker
Well-Known Member
Roast shoulder of lamb with potatoes and sprouts, followed by squid sauteed with onions, garlic, white wine, lemon, and parsley got the most awesome tapas cookbook for Christmas
got the most awesome tapas cookbook for Christmas
2paranoid
Well-Known Member
here is dinner from the past two nights
last night was butternut squash, tomato and beef cubes with egg noodles. It was a bit spicy as I was a little heavy handed with the crushed red pepper. To burn is to be alive
Tonight I had cauliflower with Cajun chicken pasta w/ peppers and onions. It was alright, I love me some peppers and onions!
last night was butternut squash, tomato and beef cubes with egg noodles. It was a bit spicy as I was a little heavy handed with the crushed red pepper. To burn is to be alive
Tonight I had cauliflower with Cajun chicken pasta w/ peppers and onions. It was alright, I love me some peppers and onions!
tip top toker
Well-Known Member
As pathetic as it sounds, i have to thank everyone for posting pics and descriptions of what they've had to eat, and what they truly enjoy. I'm presently working towards getting myself a doctorate in clinical psychology, for no other reason than being a "professional" and providing me and the missus with a life and house that we want, but the more i cook, the more i read, the more i watch, i just love food above everything else. My potential qualifications be damned, i keep going back to the idea of getting dug into the food industry, and one day opening my own restaurant. Nothing makes me happier than the gratification of giving people great food!
So for my new years, i just want to say thankyou to everyoine who has contributed to this thread. People don't need a lawyer, they don't need a psychologist, they dont need a financial adviser, but everyone should have good food, and i just want to say thankyou for the variety of meals you've brought to my attention. The only reason i ever learnt to cook was to be able to learn and try new dishes so as to please friends and family, and without you, i'd just be any other line chef, just cooking what i know. You guys inspire me to try cooking god knows what, for no other reason than why not, and that is what i live for, trying the unknown. Thankyou. sorry for becoming such a soppy bastard, but i find few things in life so important as a good meal.
So for my new years, i just want to say thankyou to everyoine who has contributed to this thread. People don't need a lawyer, they don't need a psychologist, they dont need a financial adviser, but everyone should have good food, and i just want to say thankyou for the variety of meals you've brought to my attention. The only reason i ever learnt to cook was to be able to learn and try new dishes so as to please friends and family, and without you, i'd just be any other line chef, just cooking what i know. You guys inspire me to try cooking god knows what, for no other reason than why not, and that is what i live for, trying the unknown. Thankyou. sorry for becoming such a soppy bastard, but i find few things in life so important as a good meal.
clint308
Well-Known Member
Totally agree with everything you said ttt , I feel the same way about food and trying new things just because you can !
All the dishes you and everyone else posts on here = inspiration
The best feeling in the world is to make something from scratch and friends and family just loving it , or just yourself loving what you had just achieved
well said tip top you soppy bastard !!!lol
2paranoid
Well-Known Member
Its something I think about quite often. Hell, just this past x-mas I held a pretty inebriated conversation with "that" uncle after a savory meal. Some people really don't care about what they eat, others spend hundreds of dollars buying or hundreds of hours growing what they eat. It really is a great divide among people, but simultaneously something that brings society together. Man I am really lifted right now but your post really does make sense. Its snowing like a mother out there right now and I would tap into some leftovers but its a new year and I told myself I wouldn't eat after midnight. I'm sure it will taste just as good after I get done shoveling in the morning
DST
Well-Known Member
Last nights dinner was a baked potatoes with carotts and garden peas on the side veg affiar (ate enough meat over Xmas for the next month, lol). Baked tattie fillings are of course a personal preference, but I do like to make some Egg mayonnaise (not totally hard boiled eggs, but turned so they are not runny). Chopped up with red paprika and a mustard mayo (plenty salt and pepper). My wife hates added butter (I think she is frikkin mad!!!) but I like to get a dollop into the tattie and kind of mash it up. Then the egg mayo on top of that. I bake my spuds with a drizzle of olive oil and loads of rock salt on top (like a little snow pile in fact). Then a whole load of Old Amterdam cheese and then on top of that a large mound of pickle (normally branston or equivalent), or my own if I have any left from the summer - which I now don't!). I use to get this bake tattie filling on a Saturday as a young boy when I went shopping with my Mum, it was the highlight of the day as I hated shopping and spent most of the time looking for the ellusive empty chair in whatever store we were in
Tonight I think we will go to a local bar and have chicken saté with pinda saus (spicey peanut sause). We have a local brasserie and they are cool for us taking our little baby boy with us too
Tonight I think we will go to a local bar and have chicken saté with pinda saus (spicey peanut sause). We have a local brasserie and they are cool for us taking our little baby boy with us too
Alienwidow
Well-Known Member
Tip top thats a nice post an all and i know what your saying but seriouslly, leave the cooking to the cooks. Cooking is a job that i would describe as a young mans game that will leave you with nothing but stress, heart ache, and misery at the end of the day. Its a wonderfull passion to explore in a comfortable stress free environment like your home but a horrible life of drinking, servitude, underapriciation, burns, and cuts, that will leave you toothless, single, fat, and broke, when it finally spits you out after exshausting your spirit. Sit behind a desk, excersize, get rich, love your wife, watch sunsets, and enjoy your weekends. Dont even think about throwing it all away to open a restaurant. I almost did it, ive watched many go down in flames, families destroyed, money lost, lives ruined, and am thankfull it was never me walking away with nothing. Trust me, stay in school and build that life youve got your sights on.
Nutes and Nugs
Well-Known Member
I know the feeling.
I love to cook and eat good things but working in a restaurant was hell on earth for me.
It was a fine restaurant. Started as a dishwasher then busboy then chefs helper.
Got paid good money all the time but the job drove me crazy.
Similar to a job I had years later where I loaded and unloaded a machine.
Great money just the same shit over and over.
Like most jobs, you have a talent and passion or you don't.
Maybe you do but you seem to excel in psychology.
Make some money in the field you know and later open a restaurant if you still want.
Whole different ballgame.
tip top toker
Well-Known Member
God bless a failing economy 
£1.24 for a plate of queen scallops and chorizo with smoked paprika and aioli dip Cake is a cranberry, walnut, and orange tin loaf. First cake i've cooked since i was about 8 years old, came out perfect
And AW, i've been sous chef for a year in a very "stressful" high end restaurant, and other than the corrupt owner, i loved it. The stress was easily manageble, cut myself maybe once in the year, and burnt myself about twice. I just love cooking, be it at hom with all te time in the world, or at work where i'm reliant down to the second. Nothing make me happier than making others happy. I am passionate about food, and more importantly, cookiong for others. I most certainly want to try a restaurant at some point, inspired in part by DST's recommendation for cafe de klos, but it is an idea on the back burner. I'm not throwing anything away in the short run, it makes no sense not to aim for my qualifications and have every skill under the belt i can so as to allow for as many career options as i can achieve.
£1.24 for a plate of queen scallops and chorizo with smoked paprika and aioli dip Cake is a cranberry, walnut, and orange tin loaf. First cake i've cooked since i was about 8 years old, came out perfect And AW, i've been sous chef for a year in a very "stressful" high end restaurant, and other than the corrupt owner, i loved it. The stress was easily manageble, cut myself maybe once in the year, and burnt myself about twice. I just love cooking, be it at hom with all te time in the world, or at work where i'm reliant down to the second. Nothing make me happier than making others happy. I am passionate about food, and more importantly, cookiong for others. I most certainly want to try a restaurant at some point, inspired in part by DST's recommendation for cafe de klos, but it is an idea on the back burner. I'm not throwing anything away in the short run, it makes no sense not to aim for my qualifications and have every skill under the belt i can so as to allow for as many career options as i can achieve.