[Raymond Luxury Yacht]

This has been attempted before but never quite caught on, but I think it's such a good idea it's worth another shot. I know a lot of us are at least competent cooks, and know how to make some delicious stuff. Here's the thread to brag about it, and if anyone asks, to provide detailed instructions on how other forum members can atempt to recreate your dish. So, everyone contribute your signature dish, and the next time anyone is not sure what to make for dinner, this thread can be the inspiration.

Last night I made venison tenderloin, wrapped in bacon and marinated in a homemade garlic soy marinade. Also, from scratch fried rice, full of finely diced carrots, onion, celery, egg, chicken, and a touch of bacon. Fresh pineapple on the side. Booya. Exact details on request.

[lord of tragedy]

you sirrah are a liar of extraordinary boldness. did you marinate before you wraped it in parma or serranno ham? why marinade at all when your wrapping it? cooking skill is one thing yacht. quality food is another.

[HoosierDaddy]

That has to be the weirdest neg rep I've ever seen. And, I've been known to neg rep when drunk and pissed off in the Discussion forum (Sept. 11 thread, anyone?)

[Mezla PigDog]

Fried rice from scratch? How do you make fried rice not from scratch? The recipe makes me feel uncomfortable, too many meats.

I made Banoffee Pie tonight but I think I put too much butter in the toffee. I renamed it Banana Fudge Pie.

[HoosierDaddy]

Generally, over here, fried rice made at home comes in mixes that you then add your preferred meat to.

[caladanbrood]

Made a rather nice dish the other day. It was both simple to make and, unusually for me, healthy. Smoked Haddock Gratin, which is basically done in very easy layers in some sort of oven/casserole dish. Firstly a bed of spinach, then chopped up smoked haddock, covered with creme fraiche, slices of tomato and finally a whole heap of grated emmental cheese. Deliciousness

[Coco with marshmallows]

another simple one, my breakfast from this morning:

Scrambled eggs, smoked salmon, on buttered toast.

simple as it gets, but truly excellent even though i say so myself.

[Cougar]

The only things I can cook well are simple, but take a bit of practice tot get right. I can cook a steak as good as a decent restraunt and I make a really good poached egg. This may seem like a rather straight forward thing but free poaching an egg in a pan of boiling water and getting a presentable, cooked egg, with a runny yolk, no shell and free of bitty egg scum takes practice and a few tricks.

So Steak, Egg and Chips.

I can also vouch for the culinary skills of two of the forums favorite lasses, Dr PigDog makes a mean Thai Curry and Hetan can do things with tatties that would make you bead up with excitement!

[Darkwatch]

I have just made myself an awesome drink.
The other day I tried a holiday drink recipe I found in a magazine and it looked really good.
I made some for me and a friend and while it was good, it was not what I was expecting.
Essentially it's a butter rum drink. But it isn't as buttery as I desired.
So I changed the recipe.
Instead of using just hot water rum and the spiced butter mix, I added some 35% whipping cream (which I whipped) then added a small amount of hot water, enough to melt the spiced butter, then added the dark rum. It's delicious.
It's so smooth and rich.

I recommend it to anyone looking for a nice relaxing drink at the end of a long day.

[Raymond Luxury Yacht]

lord of tragedy, on 15 November 2009 - 12:08 AM, said:

you sirrah are a liar of extraordinary boldness. did you marinate before you wraped it in parma or serranno ham? why marinade at all when your wrapping it? cooking skill is one thing yacht. quality food is another.

Huh? No lies here. I didn't wrap in parma or serrano ham. I wrapped in bacon. American bacon. WHy marinate when I was wrapping? For more flavor. Wrap, then marinate, and the marinade soaks into both the tenderloin and the bacon wrapping, making the bacon even more delicious. This is quality food. From your questions, it would appear you are not familiar.

@Mez: HD nailed it. I'm the only (non-asian) person I know who makes fried rice from scratch. Everyone else either uses a cheaty box mix or just orders it out. And I can see your point about there being too much meat, but it all works, there really isn't much in the rice.

@Cougar: I eat a lot of eggs, and am good at cooking them a variety of ways, but have actually never even tried to poach an egg. What are these tricks of which you speak? Oh, and what's a tattie?

This post has been edited by Raymond Luxury Yacht: 15 November 2009 - 04:38 AM

[HoosierDaddy]

Raymond Luxury Yacht, on 15 November 2009 - 04:36 AM, said:

lord of tragedy, on 15 November 2009 - 12:08 AM, said:

you sirrah are a liar of extraordinary boldness. did you marinate before you wraped it in parma or serranno ham? why marinade at all when your wrapping it? cooking skill is one thing yacht. quality food is another.

Huh? No lies here. I didn't wrap in parma or serrano ham. I wrapped in bacon. American bacon. WHy marinate when I was wrapping? For more flavor. Wrap, then marinate, and the marinade soaks into both the tenderloin and the bacon wrapping, making the bacon even more delicious. This is quality food. From your questions, it would appear you are not familiar.

@Mez: HD nailed it. I'm the only (non-asian) person I know who makes fried rice from scratch. Everyone else either uses a cheaty box mix or just orders it out. And I can see your point about there being too much meat, but it all works, there really isn't much in the rice.

@Cougar: I eat a lot of eggs, and am good at cooking them a variety of ways, but have actually never even tried to poach an egg. What are these tricks of which you speak? Oh, and what's a tattie?

I was (1) questioning random neg-rep and, (2) I explained something unnecessary because I'm drunk. Yay! Fun, topic, though Ray. I still need to learn how to do these things.

This post has been edited by HoosierDaddy: 15 November 2009 - 04:51 AM

[lord of tragedy]

yacht sometimes these forums take on life of their own. in essesence i was overcome with the possibility of creating an arguement over ham and marinades. it was a fooolish attempt to make light of how old and domesticated i've become. now i still have difficulties with your technique. you use the bacon as a baste, a way of sealing in the meats juices. so are you trying to prevent the marinade from dissapating?

[Cougar]

A tatty is a potato (pronounce that how you will! )

Poaching an egg is the healthier alternative to frying them. However, the big issue is that you are cracking a gooey mass into water and it just disipates if you aren't careful.

So to keep it together you add a small amount of vinegar to the water which seems to help keep the egg as a single mass, not only this but you hard boil the egg for 10 -15 seconds prior to cracking it into the water which helps. I f your only doing one egg you can get them near perfect by creating a whirlpool through stirring and breaking the egg directly into the centre. The only thing to do then is to rest the egg on a piece of kitchen roll before putting it on the plate cos it'll be wet and you don't want a wet plate.

[Raymond Luxury Yacht]

lord of tragedy, on 15 November 2009 - 08:38 AM, said:

yacht sometimes these forums take on life of their own. in essesence i was overcome with the possibility of creating an arguement over ham and marinades. it was a fooolish attempt to make light of how old and domesticated i've become. now i still have difficulties with your technique. you use the bacon as a baste, a way of sealing in the meats juices. so are you trying to prevent the marinade from dissapating?

No, the bacon isn't there primarily to seal in juices, although it probably does that too. It's there to add the flavor of bacon. The bacon does absorb a lot of flavor from the marinade, and help keep the venison from drying out, but those are secondary benefits to the delicious flavor of bacon.

@Cougar: WHirlpool, vinegar, and roll. Got it. You may have inspired me to add poaching to my lineup.

[Macros]

Made a delightful sweet and sour the other day.

You get a kettle, fill it with water and boil
Add the boiling water to a pot
leave for 5 minutes.

perfection

[Illuyankas]

Question:

How many strips of bacon can you wrap around a piece of chicken before it stops being a meal and becomes a work of art?

[Bent]

One....twowhooo....threee.....crunch.



Three.

[caladanbrood]

 

Raymond Luxury Yacht, on 15 November 2009 - 04:36 AM, said:

@Mez: HD nailed it.  I'm the only (non-asian) person I know who makes fried rice from scratch.  Everyone else either uses a cheaty box mix or just orders it out.  And I can see your point about there being too much meat, but it all works, there really isn't much in the rice.

I've tried to make fried rice a few times, but It always ends up a bit too starchy I think - still tastes good, especially with egg and bacon in, but it's not quite right somehow...

[Hetan]

Wash the rice well before you cook it.
When it's cooked if it's still sticky, put it in a seive and pour a kettle of boiling water over it and fluff with a fork - that usually does the trick for me.
then use it to make fried rice.

[caladanbrood]

Thanking you