on a bbq chxn pizza i prefer the red onions to still be crispy

9/8/2011 11:24:02 AM

mufucka you crazy

sure they need some crunch but they need some lovin too

9/8/2011 11:24:57 AM

cripsy onions...gross

though I don't like soggy onions either

just need them COOKED

9/8/2011 11:26:25 AM

Crunch Veggies = the tits.
Hoop cheddar + mozerella from fresh market =/= foodlion cheese.

9/8/2011 12:57:58 PM

the last grilled chicken pizza i made was really mannish.

and i was eating a lot of chicken

so i grilled chicken breasts first, and put 8 breasts on the pizza, pinwheeled from the center for even slicing.

a lattice of sweet baby rays and ranch instead of sauce.

each slice had a whole chicken breast on it. it was ridic.

9/8/2011 1:10:51 PM

BROTEIN!

and kre3gs or whatevs

why did you shred the cheese so fine? it fucks it all up

9/8/2011 1:24:23 PM

Anyone else regularly make stock? Poultry stock kind of weirds me out when it turns into jelly in the fridge, but apparently that's the sign you've done it right and signifies it's full of nutrients ... or something, according to the Internet.

9/13/2011 8:01:27 PM

rice cookers, makes everything easy

9/13/2011 8:46:11 PM

gelatin comes from bones when you boil them, thats why stock turns into jelly.

9/14/2011 8:29:31 AM

^^ I love my rice cooker but don't use it nearly as much. That'll change in the winter when I can set up porridge in it to cook and be ready for me right as I wake up.

9/14/2011 9:08:17 AM

why does hoisin always get such a weird and unappealing texture after having had it cooked onto something, refrigerated, and reheated?

10/7/2011 1:08:57 PM

Cornstarch

10/7/2011 1:13:30 PM

what do you mean?

this cod looks like i basted it with poop

10/7/2011 1:15:26 PM

The cornstarch in the sauce causes it to congeal when in the fridge.

10/7/2011 1:17:25 PM

I'm going to make some curry tonight! yum.

10/7/2011 1:18:59 PM

oh. i guess i've never read the label on the hoisn (nor can i)

http://www.epicurious.com/recipes/food/views/Alaskan-Black-Cod-with-Hoisin-and-Ginger-Sauces-357230

this was good. added some honey to the hoisin/sambal oelek sauce.

that makes sense though. it's just kinda gross.

[Edited on October 7, 2011 at 1:27 PM. Reason : also f mincing stuff for sauces, microplane that ginger and garlic]

10/7/2011 1:20:33 PM

i'm making brunswick stew today.

it is going to be fucking awesome.

10/7/2011 1:29:07 PM

Why have I never thought of microplaning garlic before I do it for garlic all the time lol.

10/7/2011 1:30:08 PM

wat

10/7/2011 2:03:36 PM

LOLZ i microplane garlic into my rachel ray cookwear ALL THE TIME

10/7/2011 2:07:18 PM

I'm going to try to make a chicken pot pie tonight. It looks pretty easy from what I can tell. I just can't decide if I want a pie topping or a biscuit topping. I don't really want to make dough from scratch. Anyone tried either or is everyone an over-achiever itt? Also, if anyone knows of any great pot pie recipes please to share.

10/10/2011 1:01:26 PM

for ease, use bisquick and be done with it

10/10/2011 1:02:26 PM

^^^^ lol that second one should have been ginger

10/10/2011 1:04:01 PM

^^ I didn't even think of bisquick

10/10/2011 1:30:35 PM

I used a super easy cheddar biscuit recipe from epicurious that they have with one of their pot pie recipes. You mixed all that shit together with a spoon and then plopped it on.

10/10/2011 4:06:33 PM

Any ideas for something Halloweeney that I can make in mini muffin cups? I have some cute liners but am not feeling cupcakes (and someone else is bringing those anyway).

10/14/2011 8:46:39 PM

I'd prolly make candy corn colored muffins or something. I think it's be cute!

10/14/2011 8:47:56 PM

i feel like eating eggs AND there's a bunch of soba noodles in the cabinet. suggestions?

10/15/2011 10:18:23 AM

Could make a lo mein-ish noodle dish. Scramble the eggs and toss em in with some veggies and some protein

10/15/2011 11:56:58 AM

AND RANCH!

10/15/2011 12:09:26 PM

Oh! Make an easy peanut sauce by cooking down peanut butter, coconut milk, and soy sauce with something spicy to toss noodles and veggies in.

10/15/2011 12:13:24 PM

my mom sent me back with so much shit to make stir fry and asian stuffs

I need to start cooking the fresh veggies, but I haven't had time Maybe tomorrow!

^good idear btw

10/15/2011 12:16:54 PM

Quote :

"Any ideas for something Halloweeney that I can make in mini muffin cups? I have some cute liners but am not feeling cupcakes (and someone else is bringing those anyway)."

chocolate chip pumpkin muffins

do it!!

10/15/2011 1:07:56 PM

I already made boogers. Sorry

10/15/2011 1:12:12 PM

yeah because boogers are way more delicious than muffins

10/15/2011 1:12:42 PM

They're pretty good actually. Or at least I think so. And other people better too, because I have like 1,000 of them.

10/15/2011 1:16:52 PM

now you have to tell me what a booger is because i was thinking, you know, boogers

10/15/2011 1:17:31 PM

If I tell you it's far less gross.

I also have vomit and rotting flesh sliders. And deviled eyeballs. But those are boring.

10/15/2011 1:21:46 PM

yep, it's time to make french onion soup

10/15/2011 3:17:55 PM

Aw yeah I'm cooking chicken tikka masala.

10/15/2011 5:26:45 PM

Maple brown butter cake... tasted like nommy pancakes

11/30/2011 12:18:49 AM

I enjoy cooking, but I don't do it a lot anymore

11/30/2011 12:35:20 AM

^ Me either man. Just simple stuff really. Definitely in Single Guy mode as far as culinary pursuits go

11/30/2011 7:50:38 AM

i haven't posted in here in a while, but still cooking a lot.

but i just wanted to reiterate my love for pickled red onion and granny smith apples, and how it plays with pork.

http://i.imgur.com/dWyk1.jpg

(yes, that's a 1.25lb pork chop")

12/5/2011 11:35:57 AM

made some killer fried chicken Saturday night, finally perfected the breading ....mmmmm

chicken n' beer

[Edited on December 5, 2011 at 11:46 AM. Reason : .]

12/5/2011 11:46:01 AM

nice plates pussyshoes

12/5/2011 11:48:13 AM

ahaha I wanted to say something about those too

12/5/2011 11:55:24 AM

i went to someone's house for thanksgiving that had a whole collection of ultramarine le creuset and a big ass wustof knife block, but all the knives were dull as fuck and there was no sharpener to be found. the bird was pretty comical-looking after carving, there's nothing like using a $300 butter knife.

12/5/2011 11:56:35 AM

ikr, came with the girl.

the latkes were kicking my ass last night to get to stick together. too wet.

[Edited on December 5, 2011 at 12:08 PM. Reason : ^ ]

12/5/2011 12:08:08 PM

too wet (tee hee)

12/5/2011 12:12:34 PM