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Latest users (2): darrensankari, redpancake.
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#4267 - darrensankari
Reply +1
(08/26/2016) [-]
Nearly every day I visit and eat dinner with my granny. She used to cook, but as age has caught up with her, I've taken over.
Dinner almost always consists of:
Thick bacon slices or pork chops seasoned with salt and pepper
Boiled homegrown potatoes and cabbage with a pinch of salt thrown in.
Flatbrød on the side. en.wikipedia.org/wiki/Flatbr%C3%B8d

It's getting stale, so I want to make it better, or just different. Change the seasoning, different cooking method etc.

Ideas?
#4273 to #4267 - Soraminer ONLINE
Reply +1
(08/27/2016) [-]
Why not make some cabbage rolls with all that?
#4274 to #4273 - darrensankari
Reply +1
(5 hours ago) [-]
How do I prep the chop-meat before putting them in the rolls?
#4275 to #4274 - Soraminer ONLINE
Reply +1
(2 hours ago) [-]
small dice
#4276 to #4275 - darrensankari
Reply +1
(2 hours ago) [-]
Alright, thanks for the advice.
#4265 - hamshef
Reply 0
(08/24/2016) [-]
Anything good I can do with buffalo chicken strips? I usually just cook them in the oven then dip them in ranch but I've gotten bored of that taste. Maybe some sort of sandwich recipe?
#4266 to #4265 - Soraminer ONLINE
Reply +1
(08/25/2016) [-]
well you could do a melt, use some blue cheese, a bit of ranch, maybe a pickled veggie of some sort.
#4263 - Soraminer ONLINE
Reply +1
(08/22/2016) [-]
Hey bann, I couldn't do baked zitti but I did do this Mexican Style Ravioli.
#4269 to #4263 - bann
Reply +1
(08/27/2016) [-]
Looking good man! Did you guys make the salsa in class perchance? Looks pretty fresh.
#4271 to #4269 - Soraminer ONLINE
Reply 0
(08/27/2016) [-]
Yes, I took the tomato sauce I made the day before to make it.
#4264 to #4263 - Soraminer ONLINE
Reply +1
(08/22/2016) [-]
Also Chicken Noodle Soup
#4270 to #4264 - bann
Reply +1
(08/27/2016) [-]
That looks delish, is the chicken shredded in there? That's my favorite way to do it, lets you get all the juices in there and savor the flavor with every bite.
#4272 to #4270 - Soraminer ONLINE
Reply 0
(08/27/2016) [-]
The chicken is indeed shredded in the soup, its also fried on the top as a crunch factor.
#4261 - beroty
Reply 0
(08/18/2016) [-]
what is the taste of soylent green?
#4262 to #4261 - bann
Reply +1
(08/19/2016) [-]
licking your elbow
#4260 - bann
Reply +1
(08/18/2016) [-]
All my life I'd had pork chops prepared they were dry as shit.

If you:
-Make them in a skillet with butter
-Do 2 mins on eachside on high
-Turn the heat to low and cover
-4 mins on each side

You will have the most tender porkers of your life, even more so than baking. Pretty basic recipe, but that technique has changed how I eat pork chops...by making me want to eat them.
#4257 - ciaphascain
Reply +2
(08/16/2016) [-]
**ciaphascain used "*roll picture*"**
**ciaphascain rolled image**
My favorite food
#4258 to #4257 - bann
Reply +1
(08/17/2016) [-]
DAAAAAMN that's relevant.
#4244 - Soraminer ONLINE
Reply +1
(08/14/2016) [-]
Awwww shit we starting Pasta this week, gonna make me some baked ziti and lasagna.
#4259 to #4244 - bann
Reply +1
(08/17/2016) [-]
Good shit! What sauce you baking that ziti in?
#4236 - reican
Reply 0
(08/11/2016) [-]
I was thinking about making macaroons with blackcurrant and licorice at work as it's a calm period now that many is ending the vacations and are getting ready for schools etc. but im not sure whether i ought to make the blackcurrant ones alone and make licorice with lavender. any ideas on this one?
#4231 - vetis
Reply +2
(08/10/2016) [-]
Hey guys, need some help deciding on something.

So for my graduation portfolio, we need to make small appetizers to display and offer. I wanna take a piece of beef, smoke it, and go from there. I asked two chefs at my school on which direction to take and they offered two different ideas.

One is what I originally had in mind; take some chuck, smoke it, then braise and pull it apart to serve tossed lightly in a reduction sauce on a crustini with caramelized onions, peppers and cheese.

The other says it'd be better to smoke a brisket, slice it thin, and serve it in a tiny little dish with the cheese, onion, pepper and reduction sauce.

So, what would you prefer? Smoke, braised and pulled, or a deep smoked brisket?
#4242 to #4231 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
Eyyy fellow Art Institute Student.
#4245 to #4242 - vetis
Reply +1
(08/14/2016) [-]
Oh, hey! You made it in! Our school is moving at the start of next year, around March.
#4246 to #4245 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
Moving? just buildings I hope, and yea made it in. In my second Quarter.
#4247 to #4246 - vetis
Reply 0
(08/14/2016) [-]
Yup. Building is moving. They can't afford rent anymore.
#4248 to #4247 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
Ahhhh okok, does your campus have separate buildings for culinary and the other programs?
#4249 to #4248 - vetis
Reply 0
(08/14/2016) [-]
Nope. It was all in one. And the new building isn't going to have a culinary floor; no kitchens, no lab classes.
#4250 to #4249 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
oh shit, how do they plan to have culinary classes then?
#4251 to #4250 - vetis
Reply 0
(08/14/2016) [-]
They don't.
#4252 to #4251 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
So what your school just wont offer culinary anymore?
#4253 to #4252 - vetis
Reply 0
(08/14/2016) [-]
Correct. Only hotel management because that's only lecture classes.

They just let new people join the programs and they have to double up on classes to finish on time. No one is learning anything. They're given a fish to fabricate and cook in American Regional but they've never learned to filet it in Skills yet. They aren't able to take their time and study these things properly. They're literally buying the diploma for $100,000 without getting the skills to go with it; that's if they manage to pass.
#4254 to #4253 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
well thats kind of a dick move, but you're graduating right?
#4255 to #4254 - vetis
Reply 0
(08/14/2016) [-]
They're getting off without blame because they made the students sign an agreement saying they understood the situation. And yes, I am, in December 2017. But I finish my lab class next quarter.
#4256 to #4255 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
Wow that is some shit, but at least you wont really have to deal with it
#4243 to #4242 - Soraminer ONLINE
Reply 0
(08/14/2016) [-]
But to answer I love me a good brisket
#4235 to #4231 - reican
Reply +1
(08/11/2016) [-]
Braised and pulled would most likely look more appetizing.
out of curiosity, what kind of cheese would you use with it? as some cheese types can do an overkill and hide all the other flavors while as some cheese is so unnoticeable it wouldn't be any difference whether it's there or not
#4237 to #4235 - vetis
Reply 0
(08/11/2016) [-]
I have no idea yet. It would depend on the type of spice rub I use, but I think maybe something subtle and creamy like brie would be nice.
#4238 to #4237 - reican
Reply +1
(08/11/2016) [-]
brie would work nicely, considering using chives, could give a nice touch to it.
#4232 to #4231 - anon
Reply +1
(08/11/2016) [-]
I think the first definitely has the appeal that it's easier to pick up and eat,l thought the later is more unique.

That said, I'd go with the first one because it's closest to your original idea. It reflects you more because you thought of it, you'll be able to perfect it further in that regard.

Maybe between he meat and the croustini a small layer of sauteed peppers and onions?
#4233 to #4232 - bann
Reply +1
(08/11/2016) [-]
forgot to login, commenting so I can hear your ideas!
#4234 to #4233 - vetis
Reply +1
(08/11/2016) [-]
That's the idea, yeah. Typically in hors d'oeuvres, you put a layer of fat between the base and the meat to keep it from getting soggy. So the layers would go crostini, cheese [yet to decide which flavor], caramelized onions, and then the meat on top.
#4239 to #4234 - bann
Reply +1
(08/13/2016) [-]
Solid plan. What'd you end up going with?
#4240 to #4239 - vetis
Reply 0
(08/13/2016) [-]
Talked to the head of the culinary department, he suggested using fontina cheese, so I might check the pricing on that.

I don't need this for another year, I'm just getting everything in order so I wont be scrambling and making mistakes when it counts, y'know?
#4241 to #4240 - anon
Reply +1
(08/14/2016) [-]
Solid plan! I always asked the advice of those who were going to be grading me, it's half the battle.
#4212 - colourandshape
Reply 0
(08/08/2016) [-]
Anybody have some breakfast stuff they made with eggs? The only thing I've really 'made' are eggs baked on top of hash browns. I've done poached eggs and all taht but like actual dishes/ meals.
#4215 to #4212 - reican
Reply +1
(08/09/2016) [-]
Try homemade eggyolk ravioli. Put a bit of tarragon and salt with it and you got yourself something delicious
#4213 to #4212 - Soraminer ONLINE
Reply +1
(08/09/2016) [-]
What something like eggs Benedict?
#4214 to #4213 - colourandshape
Reply 0
(08/09/2016) [-]
things like that or something more unheard of