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The Foodie Bin
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Astrid Aurora
University of Caille
Gallente Federation
#21 - 2013-03-04 16:33:02 UTC
I love cooking. I try to cook more towards the healthier side but I do make a few special dishes here and there.

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silens vesica
Corsair Cartel
#22 - 2013-03-04 22:21:34 UTC
Micheal Dietrich wrote:
Khergit Deserters wrote:
The weather wasn't good


/sacrilegious shock

You better get some insulation and wrap that smoker next time. Any time all the time is BBQ time.

Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do!
(OK, so that's a bit extreme, but my father's done it)



I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care.

Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.

Didn't vote? Then you voted for NulBloc
Marie Hartinez
Aries Munitions and Defense
#23 - 2013-03-04 22:44:08 UTC
Micheal Dietrich wrote:
Khergit Deserters wrote:
The weather wasn't good


/sacrilegious shock

You better get some insulation and wrap that smoker next time. Any time all the time is BBQ time.


When we lived in New Mexico, our friends thought we were nuts for grilling outside in the middle of winter. Where we lived, it only got down to about -10F.

Surrender is still your slightly less painful option.
Micheal Dietrich
Kings Gambit Black
#24 - 2013-03-04 23:30:05 UTC  |  Edited by: Micheal Dietrich
silens vesica wrote:
Micheal Dietrich wrote:
Khergit Deserters wrote:
The weather wasn't good


/sacrilegious shock

You better get some insulation and wrap that smoker next time. Any time all the time is BBQ time.

Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do!
(OK, so that's a bit extreme, but my father's done it)



I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care.



I have a couple of these. They're cheaper and they work.

This is one of my favorites to cook up. I usually use Sam Adams Amber and cyan with pepper flakes in my version. You end up with enough sauce to make several meals and it works on pretty much any meat. The beer type really makes a difference in the flavor. We started with a bud light which was ok but we found Ambers to really stand out.

Out of Pod is getting In the Pod - Join in game channel **IG OOPE **
Weylin Ormand
Malevelon Roe Industries
Convocation of Empyreans
#25 - 2013-03-05 04:32:11 UTC
My wife and I live in the Charleston, SC metro area so we are fortunate enough to have a plethora of fine dining to choose from from the downtown and surrounding areas. Local seafood, asian, italian, we love it all. Half the fun of going on a vacation to us is trying new restaurants.

My favorite food has to be sushi. The sheer variety and richness of the flavors are simply amazing. One thing on my bucket list is to go eat at Sukiyabashi Jiro, a restaurant featured in the documentary "Jiro Dreams of Sushi." Jiro is considered by many to be the best sushi chef in the world.

The movie was on netflix at one time under the documentaries and I think it may still be there.

There's also some clips on youtube from where a guy goes to eat at it: http://www.youtube.com/watch?v=asH4jhr8E20

I mine so you can have the fuel to run your POS.

Have you thanked a miner today?
Loco Kamikaze
Pator Tech School
Minmatar Republic
#26 - 2013-03-05 05:38:46 UTC
Weylin Ormand wrote:
My wife and I live in the Charleston, SC metro area so we are fortunate enough to have a plethora of fine dining to choose from from the downtown and surrounding areas.


Would you say you have a... plethora? of fine dining

that I should worry about losing my hearing is nonsense, because there will always be -=BASS=-
Jensaro Koraka
Caldari Provisions
Caldari State
#27 - 2013-03-05 07:21:54 UTC
Rain6637 wrote:
What do you like to eat?

My favorite is chicken fried steak, mashed potatos and gravy, green beans and cornbread.

Rain6637 wrote:
What was the last dish you prepared for yourself? Twisted

Assuming you don't count anything that came in a box, a bag or from a mix, the last thing I made was an apple pie.

Rain6637 wrote:
Do you prefer healthy vs indulgent?

I'm from Texas. We only know how to do indulgent.

Rain6637 wrote:
home-cooked vs takeout vs gourmet?

Home cooked. I'll ******* own anyone at cooking. Gourmet is nasty. Most of it isn't even food as far as I'm concerned. I would never pay $500 to eat caviar, but I would pay $5000 not to.

"Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken
Jensaro Koraka
Caldari Provisions
Caldari State
#28 - 2013-03-05 07:22:01 UTC  |  Edited by: Jensaro Koraka
Rain6637 wrote:
or are you up for anything, as long as you aren't paying? Big smile

I'm pretty picky.

Rain6637 wrote:
lastly, do you post food pictures on the 'net... be honest. Lol

Not regularly, but I have.

Rain6637 wrote:
If yes, let's see that food from around the world... and what does it taste like?

Don't have any right now.

Astrid Aurora wrote:
I love cooking. I try to cook more towards the healthier side but I do make a few special dishes here and there.

Everything I make will kill you by 50. One time I made my family a cake completely from scratch, including the marshmallow fondant and two different kinds of frosting, buttercream for the cake itself and royal for the decorating. My aunt was asking me how I made it and the conversation went like this.

Aunt: This frosting is great! What's in it?
Me: A can of Crisco, 4 bags of powdered sugar and some other stuff for flavor. I can give you the recipe if you want.
Aunt: Four...BAGS?! *sound of fork falling*

"Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken
Marie Hartinez
Aries Munitions and Defense
#29 - 2013-03-05 09:24:47 UTC
AeonExo wrote:
I can make a mean pizza. Love all things Italian, especially their cooking!


During my wife's first attempt at making pizza...

She was putting the pizza onto a pizza pan in the oven. While she was doing that, for some unknown reason, half of it folded onto the other half. She asked me, in her "serious" wife voice as I had my back to her playing EVE, "you like calzones, right?"

Best accidental calzone I either had...

Surrender is still your slightly less painful option.
AeonExo
The Scope
Gallente Federation
#30 - 2013-03-05 10:24:38 UTC
Marie Hartinez wrote:
AeonExo wrote:
I can make a mean pizza. Love all things Italian, especially their cooking!


During my wife's first attempt at making pizza...

She was putting the pizza onto a pizza pan in the oven. While she was doing that, for some unknown reason, half of it folded onto the other half. She asked me, in her "serious" wife voice as I had my back to her playing EVE, "you like calzones, right?"

Best accidental calzone I either had...



Haha!

Ah. Forgot to answer OPs questions, was too busy!
Healthy food as a day to day, I prefer. Indulgent food once in a while of course. If I eat it too much I'd feel so unclean!
Home-cooked of course! I like to add bits and pieces to food to make it my own. If I'm not paying of course, I'd probably just wolf down much of anything!

Food pictures? Nawh. I prefer my food to be something of legend. You hear about it but you don't believe it fully until you see it in person! :D

silens vesica
Corsair Cartel
#31 - 2013-03-05 15:52:39 UTC  |  Edited by: silens vesica
Micheal Dietrich wrote:
silens vesica wrote:
Micheal Dietrich wrote:
Khergit Deserters wrote:
The weather wasn't good


/sacrilegious shock

You better get some insulation and wrap that smoker next time. Any time all the time is BBQ time.

Or get a ceramic smoker, like the Big Green Egg beasts. Yeah, they're expensive. They're also bloody freakin' magic. Slow-smoked bacon-wrapped turkey in the middle of a blizzard? Can do!
(OK, so that's a bit extreme, but my father's done it)



I can make pizza - worked in a pizzaria as a kid. Also, I can deep-fry anything that can take batter. And I make a mean burger. And my chilli is awesome - I'll even reveal the secret ingredients (though not the res of the recipe, or the proportions - run you own experiments!): Bitter chocolatte and cinnimon. Saigon cinnimon is sweeter, more forgiving. Dutch cinnimon has teeth.; Use it with care.



I have a couple of these. They're cheaper and they work.

This is one of my favorites to cook up. I usually use Sam Adams Amber and cyan with pepper flakes in my version. You end up with enough sauce to make several meals and it works on pretty much any meat. The beer type really makes a difference in the flavor. We started with a bud light which was ok but we found Ambers to really stand out.

Inventive!


And niiice on the ribs. Mmmmm... Beer and hot spices!
I use beer as a means of altering the tone of meats and chili - darker (maybe a stout) for an earthy flavor, lighter for a more 'sunny' flavor, and haevily hopped beers for a sharp note to offset sweet glazes and sauces.

Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.

Didn't vote? Then you voted for NulBloc
baltec1
Bat Country
Pandemic Horde
#32 - 2013-03-05 15:59:51 UTC
Update on the pig. Had a wonderous sunday dinner and yesterday enjoyed a hot pork, stuffing and apple sandwitch. Still have a huge amount of pork and have run out of apples.

Might do a pork bake with fresh veg.
silens vesica
Corsair Cartel
#33 - 2013-03-05 16:12:15 UTC
baltec1 wrote:
Update on the pig. Had a wonderous sunday dinner and yesterday enjoyed a hot pork, stuffing and apple sandwitch. Still have a huge amount of pork and have run out of apples.

Might do a pork bake with fresh veg.

Da-yam. That sandwich sounds good. Cool

Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.

Didn't vote? Then you voted for NulBloc
Jensaro Koraka
Caldari Provisions
Caldari State
#34 - 2013-03-06 10:00:43 UTC
I have this cookbook I got with Marlboro miles. They stopped giving miles in 2006, but you can probably find the book on Craigslist or Ebay or somewhere. It's called "Cook Like A Man" and it's mostly grilled or smoked stuff. You wouldn't expect it, but it's actually a really good book. I haven't tried everything in it, but everyone loved the stuff I did make from it. I plan to try out the whole thing eventually. If anyone gets it make sure to try out the grilled stuffed apples. They're awesome.

"Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats." -H.L. Mencken
Sab Sab Five
Aliastra
Gallente Federation
#35 - 2013-03-06 12:14:07 UTC
i used to be bad on the decadent side, i hail from Louisiana, and i cook some nasty soul recipes... giving up the roux was tough...

mostly i eat home prepped stuff, and rarely do i bother to cook it at all, lots of hummus and fresh veggies. When i do meat i usually do a chicken with rub. Cayenne is featured in about everything i cook.

recently i have become a huge fan of simple fare, such as black bean tacos, salads, and sandwiches. I have been trying to lose weight, so i garnish things with either pickled or fresh veggies. I avoid fries these days.

The one thing i still love to cook, however, is my red beans and rice. Every southern boy has their own recipe, but i love my old family recipe that i have been using forever. Its simple, and like i said earlier, rouxless, but still oh so delicioso. On average i make a big batch once a month and keep it in the giant crockpot for all my friends to come by and party with.

The local butcher at the grocery holds the ham hocks they normally throw out for such occasions.

sushi, indian, & ethiopian are all great when i go out. I also absolutely love Greek fare.
Mark Munoz
The Scope
Gallente Federation
#36 - 2013-03-07 00:05:22 UTC
My other hobby apart from EVE is smoking meat. I and my friends and family would say I am pretty good. I practice a lot.

I like to make these things called fatties as you can get pretty crazy with them. Essentially its a pound or two of ground meat flattened out in a gallon ziplock bag. You then add your stuffing on top. Roll it up like a cigar and smoke it. My favorite version of that I did a Fattie Pie. Same idea but used the meat as the pie crust and bacon as a whip cream.

Yummy Fattie Pie Pics.
Loco Kamikaze
Pator Tech School
Minmatar Republic
#37 - 2013-03-09 10:09:46 UTC
Mark Munoz wrote:
My other hobby apart from EVE is smoking meat.

como?

that I should worry about losing my hearing is nonsense, because there will always be -=BASS=-
silens vesica
Corsair Cartel
#38 - 2013-03-09 23:19:03 UTC
Sab Sab Five wrote:
i used to be bad on the decadent side, i hail from Louisiana, and i cook some nasty soul recipes... giving up the roux was tough...

mostly i eat home prepped stuff, and rarely do i bother to cook it at all, lots of hummus and fresh veggies. When i do meat i usually do a chicken with rub. Cayenne is featured in about everything i cook.

recently i have become a huge fan of simple fare, such as black bean tacos, salads, and sandwiches. I have been trying to lose weight, so i garnish things with either pickled or fresh veggies. I avoid fries these days.

The one thing i still love to cook, however, is my red beans and rice. Every southern boy has their own recipe, but i love my old family recipe that i have been using forever. Its simple, and like i said earlier, rouxless, but still oh so delicioso. On average i make a big batch once a month and keep it in the giant crockpot for all my friends to come by and party with.

The local butcher at the grocery holds the ham hocks they normally throw out for such occasions.

sushi, indian, & ethiopian are all great when i go out. I also absolutely love Greek fare.

You don't have to give up the roux... Just be a bit more... sparing in it's use.

Red Beans and rice are awesome. I've yet to try anyone's that wasn't good. Family recipes tend to weed out the failures and tweak towards perfection. Even if that perfection is different from someone else's perfection. P

I'm the same way with Chili. I've been working on my chili for over twenty five years, and have it down to a well-memorized science. Even if it's different from everyone else's.

My father-in-law introduced me to fried okra, and with his recipe, it's a delight. Never liked okra before, expect in gumbo. (yeah, my father's wife is Cajun. I've learned a lot.)


Also a big fan of Greek food. We have a large-ish Greek community locally, even larger than the Italian community. They have a big festival every year, wherein I over-indulge in good stuff. Last night, I made a Greek pasta salad for my mother. Delicious. Cool

Tell someone you love them today, because life is short. But scream it at them in Esperanto, because life is also terrifying and confusing.

Didn't vote? Then you voted for NulBloc
Evelyn Meiyi
Corvidae Trading and Holding
#39 - 2013-03-10 00:04:58 UTC
When I have the time and the ingredients, I pop some noodles and veggies in my wok and make a stir-fry. The taste depends on what's in it, really. Some is quite nice, and some are 'failed experiments'.

For those of you with a wok and some time, here's a quick and relatively inexpensive recipie:

Ingredients:

1-2 large-ish carrots (peeled)
Rice/rice noodles
1 zucchini
2-3 green onions
4-5 pieces garlic
Vegetable oil.
Sesame oil

Preparation:

Boil rice in small pot, according to directions. Add oil to wok and heat. Slice carrots, place in wok with 2-3 pieces of garlic; cover and let steam 5-7 minutes. Chop onions and slice zucchini thinly; add with rice or noodles. Stir well, add sesame oil for flavor. Cook for five to ten minutes, and remove from heat and serve when rice is fully coated.

Like I said, this is fast and easy. A small amount of sesame oil goes a long way, so be sparing to avoid making the food greasy or over-flavored. You can use swett-and-sour sauce (or other sauce) in palce of the sesame oil, but be careful because you might end up with pink rice from the sauce coloring.

Enjoy!
Micheal Dietrich
Kings Gambit Black
#40 - 2013-03-10 03:42:37 UTC
I use the wok a lot as well but usually mine consists of mushrooms, a 3 vegetable blend that I get in frozen foods, garlic, and beef strips. I tend to use chili sauces for kick.

As much as I like carrots I almost never actually cook them, for some reason the taste just seems weird to me. I prefer to just eat them raw which is how the horses like them as well so we all enjoy one big carrot lunch together.

Out of Pod is getting In the Pod - Join in game channel **IG OOPE **