Ask Me Cooking Questions
02-01-2003, 08:54 PM
#2
Senior Member
Join Date: Apr 2002
Location: IL
Posts: 2,930
Originally Posted by r_xplicit' date='Feb 2 2003, 02:47 AM
well, since i am the resident executive chef here, i was wondering if there were any questions that you guys had.
do not be scared....boining water is easy...
do not be scared....boining water is easy...
one thing I can cook that we like is pasta sauce w/sauteed mushrooms and pepperoncini (we both like spicey foods), the other thing we eat often is bean burritos (can of refried beans and tortillas) with hot salsa and cheeses etc... I don't think we've done much else other than a botched attempt at veggie chili.. oh and we practically live off hummas sandwiches, lots of middle eastern stuff looks like it would be safe, but we have no recipes.
got any recommendations for other veggie dishes that don't involve tofu or other soy masses? (thats my thorn, can't stand soy)
we're not afraid to try anything complex, just have to buy the supplies first... we don't stock many supplies since they usually go bad on us.
02-01-2003, 09:23 PM
#3
Senior Member
Thread Starter
Join Date: Sep 2002
Location: jackson, ms
Posts: 1,305
veggies are great. they are the gift of teh earth. just think of how many items there are, as compared to meats. think of textures and tastes and colors.
a cool thing to but, especially if you like a lot of veggies, is a MANDOLINE, not the instrument. go to your local asian/vietnamese market, and they should have one there. there are some small inexpensive ones, and they are at every oriental mart that i have seen. it comes with a variety of blades and inserts to give you a nice seleciton of cuts and shapes like spirals....
i love making some cheese and potato tarts with a little roasted garlic.
you can slice the [idaho] potatoes on the mandoline, and lay them in a star shape with the tips of about 6 potato slices overlapping. do one at a time so that the potatoes do not discolor on you. then, get creative. you can use some ricotta or cream cheese as a filler, and then fold in anything spicy that u like. for instance, you like spicy stuff. mix about 2 cups of cream cheese with some jalapenos, corn, green onions, red onions, and bellpeppers. roll some out like a patty, and place it in the center of the potato "star"....then, close it up, and flip it over. you should have a nice little tartlette, and can oil a skillet, and saute them up. or, if you are not confident in your sauteing skills, just warm an oven, and cook them like that. you can make an easy sour cream sauce, kind of like a "crema", with sour cream, a little salt, and some chopped chives. place a dallop on the hot tartlette, and vuala....
i love veggies too. a simple marinade for them is italian dressing. let them marinate, and cook 'em how you like them we don't really cook like that here, but it is a simple method that is easy to do. do you like raw or some slightly poached vegies? if so, make a yogurt sauce with some red peppers, mint, basil, lemon juice, paprika, a little curry powder, salt, ground pepper, and some red onion. it is called a 'Raita' sauce, and is traditionally indian, and served with chicken but is good with just about anything.
i could just randomly keep going for ever, so if there is anything else tha tyou want to know, ask a specific, and i will not ramble on too long....
i have tons of recipes in my head....
a cool thing to but, especially if you like a lot of veggies, is a MANDOLINE, not the instrument. go to your local asian/vietnamese market, and they should have one there. there are some small inexpensive ones, and they are at every oriental mart that i have seen. it comes with a variety of blades and inserts to give you a nice seleciton of cuts and shapes like spirals....
i love making some cheese and potato tarts with a little roasted garlic.
you can slice the [idaho] potatoes on the mandoline, and lay them in a star shape with the tips of about 6 potato slices overlapping. do one at a time so that the potatoes do not discolor on you. then, get creative. you can use some ricotta or cream cheese as a filler, and then fold in anything spicy that u like. for instance, you like spicy stuff. mix about 2 cups of cream cheese with some jalapenos, corn, green onions, red onions, and bellpeppers. roll some out like a patty, and place it in the center of the potato "star"....then, close it up, and flip it over. you should have a nice little tartlette, and can oil a skillet, and saute them up. or, if you are not confident in your sauteing skills, just warm an oven, and cook them like that. you can make an easy sour cream sauce, kind of like a "crema", with sour cream, a little salt, and some chopped chives. place a dallop on the hot tartlette, and vuala....
i love veggies too. a simple marinade for them is italian dressing. let them marinate, and cook 'em how you like them we don't really cook like that here, but it is a simple method that is easy to do. do you like raw or some slightly poached vegies? if so, make a yogurt sauce with some red peppers, mint, basil, lemon juice, paprika, a little curry powder, salt, ground pepper, and some red onion. it is called a 'Raita' sauce, and is traditionally indian, and served with chicken but is good with just about anything.
i could just randomly keep going for ever, so if there is anything else tha tyou want to know, ask a specific, and i will not ramble on too long....
i have tons of recipes in my head....
02-01-2003, 09:53 PM
#8
Senior Member
Thread Starter
Join Date: Sep 2002
Location: jackson, ms
Posts: 1,305
yeah, i love it. it seems trivial to some, but i like the competitions. i competed a lot for the florida chapter of the american culinary federation [ACF] . i also made it to the national finals in '97 to the confreiere de la chaine des rotisseurs, which is an old group of culinarians that upholds the standards of the fine food and wine in the world. i lost to a guy that was 24, and a resident sous chef from the disney world school. i was 18 i think, and the youngest of the 6 competitors.
cooking under pressure with no prior knowledge of ingredients is exhillarating....
cooking under pressure with no prior knowledge of ingredients is exhillarating....