Moncton Forum

I've been watching cook like a chef and learning stuff... I need to quit doin that makes me wanna try new things and be inventive.

so Butterflied pork chops marinated in hot sauce, pan fried with margarine and aromatic carmelized vegetables (onion carrots celery) de glaze the pan (get the brown bits from the frying up off the bottom) using a dry red wine use that as a base to see what happens when you try a risoto recipe using a minute rice (cause it's whats in the cupboard).

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

aprilwine wrote:

Starry, I always wondered who would buy that corn on the cob I see in the stores this time of year.....and wondered if it was any good.  Now I know.

I had Chinese last night.  My son took me out for dinner. 

April..that corn you see in the stores...it really is good...almost makes you think its summertime!

zymry wrote:

I've been watching cook like a chef and learning stuff... I need to quit doin that makes me wanna try new things and be inventive.

so Butterflied pork chops marinated in hot sauce, pan fried with margarine and aromatic carmelized vegetables (onion carrots celery) de glaze the pan (get the brown bits from the frying up off the bottom) using a dry red wine use that as a base to see what happens when you try a risoto recipe using a minute rice (cause it's whats in the cupboard).

 

For gawds sake Zymry...

Next time put a napkin in you Post for those of us who read it and drool....

---

Keeping you informed, entertained and amused..

Moncton.net archives-http://www.moncton.net/canadian%2Ddiscussions/


http://www.moncton.net/e/chat.aspx
Chat Room


"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
- Albert Einstein -

Paladin wrote:

zymry wrote:

I've been watching cook like a chef and learning stuff... I need to quit doin that makes me wanna try new things and be inventive.

so Butterflied pork chops marinated in hot sauce, pan fried with margarine and aromatic carmelized vegetables (onion carrots celery) de glaze the pan (get the brown bits from the frying up off the bottom) using a dry red wine use that as a base to see what happens when you try a risoto recipe using a minute rice (cause it's whats in the cupboard).

 

For gawds sake Zymry...

Next time put a napkin in you Post for those of us who read it and drool....

 

Hmmmmmmmmmmmmm..don't you just wonder what was for desert?

Didn't work out as well as I'd hoped. It was still good but I lack patience for and practice at carmelizing the veggies at a low enough temperature that the margerine doesn't get all brown. Need to re watch the risoto episode and have actual butter and arborio rice (or at least some non minute rice) next time. But hey for a mistake it was pretty darned good.

Tried flattening non butterflied boneless pork chops tonight.. butterflied works way better and they fry up fast, also butterflying is fairly simple if you have a good knife (or a decently sharp craptacular knife). This weekend is gonna be interesting. A couple families are getting together and trying the stuff from the turkey episode. ("brining" the turkey before hand to seal in the juices, cooking it in a shallow sided pan (without water) so the whole thing browns, on a bed of the aromatic vegetables. Slathered in butter and bacon.

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

 

 

 

---

Keeping you informed, entertained and amused..

Moncton.net archives-http://www.moncton.net/canadian%2Ddiscussions/


http://www.moncton.net/e/chat.aspx
Chat Room


"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."
- Albert Einstein -

Starry wrote:

Paladin wrote:

zymry wrote:

I've been watching cook like a chef and learning stuff... I need to quit doin that makes me wanna try new things and be inventive.

so Butterflied pork chops marinated in hot sauce, pan fried with margarine and aromatic carmelized vegetables (onion carrots celery) de glaze the pan (get the brown bits from the frying up off the bottom) using a dry red wine use that as a base to see what happens when you try a risoto recipe using a minute rice (cause it's whats in the cupboard).

 

For gawds sake Zymry...

Next time put a napkin in you Post for those of us who read it and drool....

Hmmmmmmmmmmmmm..don't you just wonder what was for dessert?

We ate , went out for coffee at Tims and to a friend's place to watch some smallville. I think The ladies had some preserved pumpkin. I don't care for it so I opted to not.

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

Paladin wrote:

Thats the embarassed smilie isn't it ?

Don't be embarassed cooking really isn't hard, or even expensive. I use lots of rice and potatoes because they are fillers and can stretch.

Cooking is about knowing a few techniques (that you keep building on) and trying new things. The most annoying thing cooking takes is time. Or rather cooking falls very heavily into the "you can have two of the three things" philosophy....

A job can be 2 of the three good cheap and fast
fast and good isn't cheap
cheap and good isn't fast
fast and cheap isn't good

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

zymry wrote:

............cooking really isn't hard, or even expensive. I use lots of rice and potatoes because they are fillers and can stretch.

Cooking is about knowing a few techniques (that you keep building on) and trying new things.

 

Absolutely right. There are plenty of what I call 'cheats' to use as well....usually relating to sauces.

Why not pasta as well as rice and spuds?

Spuds can be a bit boring too often, but there's plenty of variation to be had. Have them boiled one time, then have the leftovers diced (or cut into slices) and fried the next time. Another day have mash with carrot and turnip for different colour and taste. Roast spuds another time. Baked (or microwaved) with mayo or a chutney is good too.

There are so many different pastas with so many different sauces too.

BristolUK wrote:

Absolutely right. There are plenty of what I call 'cheats' to use as well....usually relating to sauces.

Why not pasta as well as rice and spuds?

Spuds can be a bit boring too often, but there's plenty of variation to be had. Have them boiled one time, then have the leftovers diced (or cut into slices) and fried the next time. Another day have mash with carrot and turnip for different colour and taste. Roast spuds another time. Baked (or microwaved) with mayo or a chutney is good too.

There are so many different pastas with so many different sauces too.

It's not that I don't do pasta perse, so much as it is I got tired of doing pasta sauce, or well my kind of pasta sauce anyway, which is to say canned or bottled pasta sauce as a base with lots of hamburger, mushrooms, cheeses and spices added.

I tend to fret more about the more important (to me) parts of the meal and that in my case is the "meat" part. I tend to not like veggies and make them take as little time and effort as possible, so potatoes get baked at the same time usually in the same pan as the meat. Up until recently so did the rice, I was mixing all the not meat ingredients together, put the meat in the bottom of the baking dish, covering with rice mixture, cover with tinfoil bake.

So beef was: shallow pan, slab o'meat, quartered potatoes, spices bake low and slow (around 200 for 4 or 5 hours)

Not beef was: medium shallow pan, slab o meat, seasonings, rice, water, frozen vegies seasonings cream of mushroom soup, hot sauce on top maybe a layer of shredded cheese, cover bake at 350 1 hour.

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

For a little tossup change on spuds, I like to quarter them up, roll em in butter and bread crumbs with nutmeg, and then bake.

What tv show are you talking about Zymry?  I wanna see it too.

Speaking of tv.  I love watching Hell's Kitchen. 

The show is called "cook like a chef"

it airs on the food network http://www.foodtv.ca/ontv/titledetails.aspx?titleid=78296

Not sure when I just grab it off my friends PVR.

---

You walk around like you're oh so debonair
You pull 'em down and there's really nothing there
I wish you would just be real with me

We had roosterburgers and french fries for dinner and steak with salad for supper. I think I'll be eating beans and/or Mr Noodle for a couple of days.

---

Remember yesterday, respect tomorrow, live for today.

All those who believe in psychokinesis raise my hand.