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Original Message
"Cooking Secrets of OT"
Posted by Bobdechemist on 05-10-06 at 08:45 AM
So, what's your secret? You know, the little trick up your sleeve that you can pull out to make great meal at any time. Do you have a marinade, a rub, a glaze, a collection of secret recipes, a fantastic desert, a prepackaged meal that you serve on fine china?

My secret is from my Grandma.

Onions and garlic lightly fried in olive oil always tastes good.

It smells good too. Anytime you lightly saute onions and garlic in olive oil, people are bound to say "Dinner sure smells good". If I'm not sure what to cook for dinner, sometimes I'll just start chopping onions and garlic and let them saute as I rummage through the fridge and cupboards and figure out what to make.

It works every time.

Well, except for that chocolate cake.



Syren put Bob in the kitchen!

Table of contents
Messages in this discussion
"RE: Cooking Secrets of OT"
Posted by adricharlie on 05-10-06 at 09:08 AM
The phone number for pizza delivery........works every time!!!

"RE: Cooking Secrets of OT"
Posted by Bobdechemist on 05-10-06 at 09:41 AM
That is my second secret!

Pizza! pizza! pizza!
"RE: Cooking Secrets of OT"
Posted by zombiebaby on 05-10-06 at 09:18 AM


Sazon!


Siggy conceived by Arkie, gestating done by Zombs

Oh and unicorns.


"RE: Cooking Secrets of OT"
Posted by Bobdechemist on 05-10-06 at 09:42 AM
Sawhat?

Do you prefer the tail or the hooves?
"RE: Cooking Secrets of OT"
Posted by zombiebaby on 05-10-06 at 09:43 AM

Sazon! A cooking spice found in the Goya food aisle. DH likes to call it orange dust.



One more of J
Slice's Awesome Creations!

Silly I like to suck on the horn.


"RE: Cooking Secrets of OT"
Posted by arkiegrl on 05-10-06 at 01:00 PM
Silly I like to suck on the horn.

How nice for Mr. Zombie.



tattooed by tribephyl

"RE: Cooking Secrets of OT"
Posted by PagongRatEater on 05-10-06 at 09:26 AM
Sea salt. There are very few dishes that couldn't use a little salt and the flavor and texture of sea salt, especially on meats, can really help.


But, the four of us had a great time.


"RE: Cooking Secrets of OT"
Posted by zombiebaby on 05-10-06 at 09:44 AM
It dries up slugs nicely too.


Siggy conceived by Arkie, gestating done by Zombs

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 10:44 AM
It dries up slugs nicely too.

Good to know



"RE: Cooking Secrets of OT"
Posted by geg6 on 05-10-06 at 09:41 AM
Fresh, fresh, fresh!

Fresh fruits, vegetables, and meats are extremely important. I will pay extra for freshness. I try to buy as local as possible. It pretty much guarantees freshness, plus I like to support the local economy.

Especially important (especially if you find yourself with a lack of fresh produce due to season or catastrophic weather) are fresh herbs and seasonings. I always use fresh basil,parsley, rosemary, thyme, mint, dill, etc. I always use fresh ground black pepper. I mince, crush, and roast my own garlic.

Fresh ingredients make all the difference.


Goddess of the Steeler Nation

"RE: Cooking Secrets of OT"
Posted by PagongRatEater on 05-10-06 at 09:43 AM
So the question is - WHEN are you going to have me over for dinner?


But, the four of us had a great time.


"RE: Cooking Secrets of OT"
Posted by geg6 on 05-10-06 at 09:48 AM
Any time, baby. Any time. Come on up and you won't regret it. If there's one think I know, it's that I.can.cook.


Goddess of the Steeler Nation

"RE: Cooking Secrets of OT"
Posted by Snidget on 05-10-06 at 09:46 AM
Yep, other than some of the desserts a bit of onion and garlic is good for just about anything.

Secret #1. Scalding hot water scalds, do not stick body parts in it

Insanely easy and suprisingly good sweet and sour sauce. Can be put over pretty much anything you stir fry up that goes with sweet and sour kinda sauce (pork chicken or shrimp. Carrots sweet peppers, pinapple and onion are all good in this). I'll do it in "parts" as you can scale it up or down that way. For enough for 2 people 1 part is 1/4 cup. You may want more or less sauce, I like the sauce so I usually do this pretty sauce heavy.

1 part sugar
1 part vinegar (white or apple cider)
1 part ketchup
4 parts water (may replace one of the parts with pineapple juice if you use canned pinapple in the stir fry)

Mix these 4 ingredients in a sauce pan and heat to a simmer.

Add about 1 tablespoon or so (I don't really measure this that closely) of cornstarch for each cup of water used to a small amount of water until smooth. Add to the sauce and simmer until thick (if need be add more cornstarch or water to adjust thickness)

You can add a dash or two of soy sauce if you want a bit of salty in there. You could probably add a few drops of hot chili sauce if you wanted to give it a bit of spice.

Pour over the stirfried stuff and mix in. Serve over rice.


I hereby declare you: 'Blacksmith of the Underworld'--ZombieBaby

"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 09:47 AM
This I learned from Misto:
When cooking with chili powder use a pinch of coco - as in chili.
When cooking with chocolate use a pinch of chili powder - as in homemade chocolate cake.

These two flavors brings out the best in each other.

TummyBreez

I miss Misto, anyone have news of her?

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 10:51 AM
It's been about year since I talked to her, and I lost her number.

Misto has actually cooked in my kitchen!

( and Pooh's)



"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 10:56 AM
yup -she opened up my meager pantry and freezer and pulled out an onion some eggs and frozen hash browns and made us a fritatta.

misto kicks culinary #####.

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 11:29 AM
I still think about that frittata.
I've tried to make it, but it's just not the same.



"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 11:38 AM
I'm jealous of both of you. But that's nothing new
"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 11:43 AM

Be envious of me, Misto slept in my guestroom once.

Oh and I slept with Pooh!


Pooh has a really big bed, if it weren't for all the snoring and farting, I never would have known she was there.

"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 12:02 PM
my bed encompasses two ZIP codes!
"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 12:11 PM
*snort*
you're both going to hell for leaving me with THAT mental image
"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 12:12 PM
It was hard for me to ignore Buggy in all her caftaned splendor as she tooted the night away right next to me.

Here's a tip: don't serve Buggy spicy soup if you plan on sleeping with her later.

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 12:20 PM
It was hard to sleep with all those dolls staring at me.
What is it Pooh? Like 18 , 20 dolls in there?


I didn't toot! But that was some tasty bean filled soup!

"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 12:22 PM
They are not dolls they are my children. And if I didn't brush their hair and change their outfits each day who would?

WHO WOULD BUGGY WHO WOULD?

"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 12:24 PM
STOP MAKING FUN OF MY PORCELAIN CHILDREN AND GO WATCH A WOMB
"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 12:27 PM
I just want to say....

I love you both!

makes note to bring nose plug and eye mask if I ever sleep with Buggy or Pooh

"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 12:28 PM
Don't forget the ear plugs. Buggy toots aren't silent but they most certainly are deadly.

Her farts are Granbury's most Lethal Weapon.

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 12:33 PM
I am the good one, Tummy!

"Are your dolls..."
Posted by J Slice on 05-10-06 at 12:27 PM

Precious Moments dolls?

Because those things creep the hell outta me.


Let's go Mets!

"RE: Are your dolls..."
Posted by Lisapooh on 05-10-06 at 12:30 PM
yes. they are big eyed porcelain precious children and they are magic.
"RE: Are your dolls..."
Posted by Buggy on 05-10-06 at 12:31 PM
freakin' scary is what they are
"RE: Are your dolls..."
Posted by Lisapooh on 05-10-06 at 12:38 PM
Pepper and Mrs. Puddin Pop told me they liked you a lot Buggy. Why can't you love them back.


Freckles was suspicious of your motives. Sister Sal thought you looked shifty. But Pepper and Mrs. Puddin Pop absolutely adored you.

"RE: Are your dolls..."
Posted by Ahtumbreez on 05-10-06 at 12:33 PM
slicey, don't go there, just don't go there. quietly walk away, slowly.
"RE: Are your dolls..."
Posted by Lisapooh on 05-10-06 at 12:42 PM
et tu, tummy?

WHY DO YOU ALL HATE MY PRETTY PRECIOUS PORCELAIN CHILDREN?????????

"RE: Are your dolls..."
Posted by Buggy on 05-10-06 at 12:49 PM
Run away!
"RE: Cooking Secrets of OT"
Posted by Emily RugBurn on 05-10-06 at 09:48 AM
PC Blue Menu Reduced Fat Roasted Vegetable Lasagna

Made with roasted eggplant, zucchini, red and yellow peppers, ricotta and mozzarella cheeses in a tomato sauce.

10 min. in the nuke or 60 min in the oven. It's healthy (only 10 WW Pointsİ for half the big tray) and delicious (which I didn't think was possible) and you don't actually have to do anything.

~ EmRB

Generously handcrafted by the Amazing RollDdice; no relation to the Amazing Spider-Man.
Thinking Out Loud

"RE: Cooking Secrets of OT"
Posted by bullzeye on 05-10-06 at 10:34 AM
If you are looking for another terrific taste idea - give the PC Chicken Tortilla Soup a try - it is fantastic!
"RE: Cooking Secrets of OT"
Posted by weltek on 05-10-06 at 09:50 AM
Corriander makes flavors pop and tastes so fresh.

Tastefully Simple's Seasoned Salt is also high on the list of essential cooking ingredients in my house.

"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 09:53 AM
also a big fan of using the freshest, least processed foods/herbs you can find.

always use brown eggs and full fat milk in everything you cook

cream of tartar helps your meringue stand up

put a little bit of real maple syrup and apple into homemade sausage - tastes awesome!

I lvoe Dominant One grill seasoning. I put it on everything and it's AWESOME! It even makes the cheapest ground beef taste incredible.

don't buy pre-shredded cheese - just do it yourself with a box grater. My mommy told me that and she's way right.

don't rush to cut into meat or casseroles. Let them sit first.


"RE: Cooking Secrets of OT"
Posted by Lisapooh on 05-10-06 at 09:56 AM
oh - and this is more of a housekeepign thing than cooking - but if you have any lemon left over from when you are cooking, cut it up and run it through the disposal. smells way better.

"RE: Cooking Secrets of OT"
Posted by geg6 on 05-10-06 at 09:58 AM
I rub it on my wooden cutting boards, too.

Plus, it takes the onion or garlic smell off your hands after you chop them.


Goddess of the Steeler Nation

"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 12:22 PM
If your wooden cutting board smells, it's time to get rid of it.
They are bacteria breeding grounds.
"RE: Cooking Secrets of OT"
Posted by geg6 on 05-10-06 at 01:23 PM
No, it doesn't smell. It's just that I don't like when garlic or onion smells permeate it. Lemon rubbed on it gets that out of there.


Goddess of the Steeler Nation
I only use the wooden ones for fruits and veggies.

"Maple syrup"
Posted by weltek on 05-10-06 at 10:00 AM
A small dash in chili really deepens the flavor and adds a tiny hint of sweetness to balance the spicy.

"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 10:20 AM
>don't buy pre-shredded cheese - just
>do it yourself with a
>box grater. My mommy
>told me that and she's
>way right.

This is the ONLY thing I use my ancient salad shooter for. 2 lbs at a time.

TummyBreez

"RE: Cooking Secrets of OT"
Posted by bebekid on 05-10-06 at 11:32 AM
When you make a cake from a box, don't just add water, add HOT water. The cake will turn out more moist.


"Dissapointed in you all"
Posted by Bobdechemist on 05-10-06 at 10:28 AM
My heart is breaking!

Where, oh where is the lard filled fats contingent?


*weeps*

"Tim Tams"
Posted by weltek on 05-10-06 at 11:18 AM
I dunno, but a grad student just brought me some delicious cookies from Australia. Tim Tams rock!

"RE: Dissapointed in you all"
Posted by geg6 on 05-10-06 at 11:24 AM
We should make that the lunch thread.

We could make it a contest as to who has the bestest lard-filled fats for lunch today.

Gives me something to shoot for today.


Goddess of the Steeler Nation

"RE: Dissapointed in you all"
Posted by weltek on 05-10-06 at 12:06 PM
We are having an "employee recognition" sub luncheon. The best I can hope for is some cheese & mayo to fulfill the lard filled fat requirement. Feh. Maybe there will be cookies.

Some crab rangoon would be better. Could someone please eat crab rangoon & tell me all about it?

"RE: Dissapointed in you all"
Posted by Buggy on 05-10-06 at 11:27 AM

Easy fancy cookies, I have no idea what the real name is.

Take 2 rolls of store bought sugar cookie dough, a package of choclate mint cookies ( think thin mints type) an egg and some slivered almonds ( or chopped pecans).
You'll also need a wooden spoon.

These are big cookies ( like 3inches)

You take a thin slice of the sugar cookie dough, put a mint cookie on top, cover with another slice of sugar cookie , make sure they are really spread out on the pan ( I have big professional baking sheets and can only fit 6) then you put a little egg white on top and the nuts.

Bake til browned at 350

While cookies are in oven, use the wooden spoon to fight off family members from eating all the mint cookies before you are done with them.
And if you have a weird kid who doesn't like nuts on cookies you can leave that part out.

For the actual recipe - see Food Netwook - Paula Dean

They are freakin' crazy delicious, and people think you are amazing because of the chocolate filling.



"RE: Dissapointed in you all"
Posted by Snidget on 05-10-06 at 12:26 PM
I just got a gift.

A 1 pound box of Godiva chocolates and truffles.

Is that lard filled fat enough?


Imaginary friends by Bob

"RE: Dissapointed in you all"
Posted by weltek on 05-10-06 at 01:26 PM
*desperately tries to figure out where Snidget's workplace is*

"RE: Dissapointed in you all"
Posted by Snidget on 05-10-06 at 02:44 PM
*locks door, sets alarm*


A Syren Creation

"Soup Tip"
Posted by Buggy on 05-10-06 at 11:45 AM
For any soup that you make, add a pat of butter ( real butter) to the pot. It makes the broth taste richer.



"RE: Cooking Secrets of OT"
Posted by J Slice on 05-10-06 at 12:09 PM
If you make steak in a cast-iron skillet (I do this when I don't have a grill nearby), be sure to put a little macadamia nut or avocado oil in the pan first. Those both have very high smokepoints, so it's easier to cook the meat without making your house smell like a botched meal.


Let's go Mets!

"RE: Cooking Secrets of OT"
Posted by Ahtumbreez on 05-10-06 at 12:29 PM
I don't use oil at all. I put my cast iron in the oven at 500 and let it get white hot. Then throw the steak on, don't flip until the steak is no longer stuck to pan. Perfectly seared medium rare steak.
"RE: Cooking Secrets of OT"
Posted by Buggy on 05-10-06 at 12:34 PM
That sounds great!

I'm going to remember that one.

"RE: Cooking Secrets of OT"
Posted by J Slice on 05-10-06 at 12:38 PM
well, in fairness, I eat absurdly lean meat. I generally don't eat steak unless it's a filet (I simply can't digest fat- but I obviously can't afford to eat a lot of filets). It'll stick like nobody's business without the oil.


Let's go Mets!

"RE: Cooking Secrets of OT"
Posted by Estee on 05-10-06 at 12:27 PM
For meats, use Asian groceries whenever possible. Not only is some of the stuff noticably fresher (and occasionally cheaper), but the cuts tend to be much better trimmed, and it's easier to get some of the harder animals. I rarely go anywhere else for game birds, and it's not too hard to find buffalo. You can also have a lot of fun in the other aisles if you're willing to take a chance on buying what you can't generally read. (You can also discover a great new way to develop the worst stomach pains of your life. You pays your money and you takes your chances.) This goes double for produce, but for gawd's sake, don't buy durian if you're planning on having any visitors for the next six or seven months.

When making wild rice, lightly coat the interior of the pot with extra-virgin olive oil. It does great things to the flavor, even if you're using a mix.

"RE: Cooking Secrets of OT"
Posted by J Slice on 05-10-06 at 12:29 PM
Ew. Durian.

It took me SO long to get past the stench. Delicious, though.


Let's go Mets!

"RE: Cooking Secrets of OT"
Posted by mysticwolf on 05-10-06 at 12:54 PM
Orangutans go absolutely ape (pun intended) over durian. It's their absolutely most favorite fruit. But, it's hard to get. Most airlines refuse to allow it on their planes because of the stench.


An Arkie curious cub blogging's scary

"RE: Cooking Secrets of OT"
Posted by Estee on 05-10-06 at 12:59 PM
Oh, yeah -- durian and its one-of-a-kind stench. You pretty much have to handle the thing hazardous waste.

I always thought durian was an argument for the intelligent design side of things. Your purchase as a plant is to get your seed spread, so you evolve a seed that drives spreaders away in a ten-mile radius? Wrong.

Then again, it's not a particularly intelligent design, either.

"RE: Cooking Secrets of OT"
Posted by cahaya on 05-10-06 at 02:10 PM
Durian is the "king of fruits" in Malaysia. They come in several grades, and each grade has its own peak season. During peak durian season, you can get one for less than US$1. Most of DW's family are durian freaks, and will make durian pudding, durian bread, and durian... (hey, I'm outa there!).

It's one of the very few house rules I insist on with DW, no durian in the house! If she wants her durian fix, she can go visit BIL just a few blocks away. The taste is fairly good (sort of a Wrigley's juicy-fruit flavor), but the oil/essence is overpowering and actually sticks to anything it comes in contact with.

Most hotels in Kuala Lumpur have a "No durians" sign with a picture of a durian and a bar across it, and for good reason.


An Arkie Asian creation, with Foo dog images by Bob.

"RE: Cooking Secrets of OT"
Posted by mysticwolf on 05-10-06 at 12:59 PM
Favorite quick marinade: Olive Garden Salad Dressing (You can buy bottles of it at the restaurants.)

Best kitchen tip: After chopping onion or garlic hold onto something made of steel (preferably stainless) and run cold water over your hands. (I usually just hold the blade of the knife I chopped with between my hands and run the water over them.) Removes all smell immediately and easily.


An Arkie curious cub blogging's scary

"RE: Cooking Secrets of OT"
Posted by weltek on 05-10-06 at 01:25 PM
I've never heard the stainless steel tip before. Veeeerrrry interesting!

"Lard Filled Fats Contengent"
Posted by kircon on 05-10-06 at 01:13 PM
After reading your post, mowing the grass(between rains), and drooling for some lard soaked food, I decided to post instead of eat. My secret is Don's Chuck Wagon Onion Ring Batter. I use it to batter everything. It's just a tad spicy.

My most favorite fantasy meal. I gain weight just thinking about it. I love deep-fried food. Grew up in Indiana, I think it's a staple.

Appetizer: Deep-fried fresh cheese curds(This is a Wisconsin staple)

Meal: Deep-fried chicken sandwich with Helmans Mayo, on white bread.

Veggies: Deep fried mushrooms, broccoli, and the absolute best: Onions Rings.

Desert: Any homemade pie(insert your favorite here). Crust made with pure lard instead of shortning. Very flaky.

Drink: Sun Tea with ice.

I hope I haven't given any one a heart-attack by just reading this. In my younger days I would have eaten every thing in one meal. Today, maybe one a week. But I can still dream.

"RE: Lard Filled Fats Contengent"
Posted by J Slice on 05-10-06 at 01:29 PM
Jeez. With my awful digestive system, just looking at that makes my tummy hurt.


Let's go Mets!

"RE: Lard Filled Fats Contengent"
Posted by kircon on 05-10-06 at 01:41 PM
I agree. I had my gall bladder out because I ate this one too many times. If I do have one of these items, I'm done eating for the day. But it is my fantasy meal. If it was my last meal I would choose a deep-fried breaded pork tenderloin with slice of tomato.

"RE: Cooking Secrets of OT"
Posted by AZ_Leo on 05-10-06 at 09:22 PM
My cooking secret: Arizona weather.

There is virtually no night that I can't just throw something on the grill. And since the grill is natural gas it's always ready and waiting. Just rub a little Dijon mustard on it if it's meat or put it in a foil pouch with a little olive oil and salt and pepper if it's veggies and you get wow's everytime.

And no messy pots and pans to deal with.