Post: #76

Good writeup dude.

I made a BOMB shrimp curry by just chucking shit together.

Cook a fuckton of garlic and a little onion in a lot of butter and coconut milk. Throw some roma tomato in (just a little bit) and your garam masala add some frozen shrimp and a bit of water. Cover to thaw shrimp then reduce the liquid. Shit was bomb.

Post: #77

One day I'll learn to make chicken tandoori. I've never seen an easy way to make it proper, and the time, experience, and patience, is beyond my skill set. How I miss the ME.

Post: #78

I've been browsing recipes over blogchef.net recently, some basic but delicious looking recipes over there.

Post: #79

This is a great thread! I've unashamedly used food as a secret weapon to snare many a young lady's heart!

Some basic tips:

1. You eat with your eyes - presentation goes a long ways, always use as good a glassware and china as you can afford. Use real cloth napkins, always finish plates with some parsley or lemon wedges for color and use candles (super important as chicks look ten times better in candle light and they instinctively know this).

2. Make a dish that seems complicated and requires skill but in reality can be made by anyone with a pair of hands.    

3. Try something that you usually only get in a restaurant like Popovers. This is a simple recipe (google it) and does require a $18 Williams Sonoma popover pan. But...........the chicks will think you are Emeril!    

4. Go for those messy lobster and shrimp dishes with plenty of butter. It's pretty sensual to be using your hands pulling and cracking that Lobster apart........yeah and it doesn't plant you in your seat so you have the energy to go later in the night......

5. Go full charcoal with a Weber grill...........anything tastes better and it is beyond the scope of the majority of your competition to handle charcoal easily.    

The worst outcome is that you'll get to eat like a King.......
   

Post: #80

Great first post. Those kebabs look damn good. Grilling is the best way to eat. I miss having access to charred mesquite from Texas. I learned a lot down there, as well as from Steve Raichlen's books.

http://www.primalgrill.org/

He's like the Roosh of grilling.

Post: #81

So all my roommates are korean and I've been pounding down lots of korean food made by this fly korean chick who comes over every day to cook and give me smiles. (My roommates chick... I think). Anyways they use this stuff in everything:



Its bomb as shit. Spicy but slightly sweet and salty. Fermented soy/rice/chilis. You may or may not grow a vagina/tits. Not sure what the consensus is on this. Anyways I just threw it into a pork curry with some coconut milk and garam masala. Its quite delicious.

I'd reccomend making this for yo hoez. Some easy prep work then enough cooking time to take her on the poundtown express. Make up some bullshit saying how you learned it from kim jong il before he died.

http://californiafoodliteracy.org/2012/0...cken-stew/

Post: #82

(01-07-2013 07:23 PM)Aliblahba Wrote:  Great first post. Those kebabs look damn good. Grilling is the best way to eat. I miss having access to charred mesquite from Texas. I learned a lot down there, as well as from Steve Raichlen's books.

http://www.primalgrill.org/

He's like the Roosh of grilling.

Yeah, this guy can really cook over charcoal.

Check out his Caveman TBone that cooks directly on the coals
http://www.youtube.com/watch?v=iGpQg6DWvAY
I haven't gotten the gumption yet to throw good steaks directly on coals, but sooner or later I'll try it. Now talk about DHV with female.......this is just about as good as hitting her over the head with a club and dragging her back to your cave.......primal, indeed!

Post: #83

Best cooking move is to make everyday staples yourself and have them handy. This looks less "try hard" than cooking for them when they are there. Learn to make pretzels, bake bread or tortillas, prepare salsa etc. Then when it is time for a snack just whip it out and they usually ask where it is from, answer " Oh I actually made that myself. Commercial grade - insert food- is - insert credible criticism like full of chemicals or bland-." Gets me open mouths in several ways every time...

Post: #84

(12-17-2012 08:03 PM)thedude3737 Wrote:  Remove the lid and reduce to acheive a thicker consistency, and season.

What does this mean?

Post: #85

(01-15-2013 10:45 PM)reino341 Wrote:  

(12-17-2012 08:03 PM)thedude3737 Wrote:  Remove the lid and reduce to acheive a thicker consistency, and season.

What does this mean?

Take off the lid so some water in the curry evaporates then add salt and pepper to taste.

Post: #86

Culinary game doesn't have to be anything complicated. I enjoy cooking as a hobby as well, but I like to perfect a few dishes that are money and cook them without much effort then get back to my goal of getting "my dessert."

In the summer, I fire up the BBQ and throw on Chino-Latino inspired meat and make tacos. Simple, easy, and delicious. Throw in some cervezas and a pitcher of sangria. I'll invite a bunch of girls from my contact list and see who wants some of my man-chorizo.

Post: #87

I'm Indian so I always end up cooking our delicacies for the ladies, it always goes down a treat. I also cook Indianized Italian dishes like Lamb mince spaghetti bolognese (spiced Indian style), Indian style penne pasta and things like that. Alot of the desi's on the board will be familiar with style of fusion cooking.

Post: #88

(01-15-2013 06:50 PM)WesternCancer Wrote:  So all my roommates are korean and I've been pounding down lots of korean food made by this fly korean chick who comes over every day to cook and give me smiles. (My roommates chick... I think). Anyways they use this stuff in everything:



Its bomb as shit. Spicy but slightly sweet and salty. Fermented soy/rice/chilis. You may or may not grow a vagina/tits. Not sure what the consensus is on this. Anyways I just threw it into a pork curry with some coconut milk and garam masala. Its quite delicious.

I'd reccomend making this for yo hoez. Some easy prep work then enough cooking time to take her on the poundtown express. Make up some bullshit saying how you learned it from kim jong il before he died.

http://californiafoodliteracy.org/2012/0...cken-stew/

That's gochujang, or korean chili paste. A Korean staple. I use it in hwe dup bap and bibimbap. Just grill up some bulgogi, make a lettuce wrap with it, some fresh herbs, and add a spoonful of gochujang...it's the shit.

Post: #89

@dude3737- Do you prepare your maters fresh or use them from a can?

Post: #90

(01-07-2013 05:17 PM)tomgtv Wrote:  This is a great thread! I've unashamedly used food as a secret weapon to snare many a young lady's heart!

Some basic tips:

1. You eat with your eyes - presentation goes a long ways, always use as good a glassware and china as you can afford. Use real cloth napkins, always finish plates with some parsley or lemon wedges for color and use candles (super important as chicks look ten times better in candle light and they instinctively know this).

Great pictures.

But I couldn't help but laugh when you busted out the "use real cloth napkins", then posted this picture:

Post: #91

(01-24-2013 03:46 PM)Aliblahba Wrote:  @dude3737- Do you prepare your maters fresh or use them from a can?

maters?

Post: #92

(01-24-2013 05:33 PM)thedude3737 Wrote:  

(01-24-2013 03:46 PM)Aliblahba Wrote:  @dude3737- Do you prepare your maters fresh or use them from a can?

maters?

Tomatoes.

Southeast/Midwest speak.

Post: #93

Oh. I use both fresh and canned tomatoes depending on the application.

Pasta Pomodoro-both, but usually canned

There's a sauce we do at the restaurant for our fried squash blossoms, it's one of my favorite things to make when tomatoes are really in season (Aug-Oct). Simply chop up some ripe heirloom tomatoes, run them through a food mill:

...so that you get a nice coarse puree. I heat this puree gently with a crushed clove of garlic, a big sprig of basil, salt, pepper, and really good olive oil. I don't let the puree come to a boil; as soon as I see it steam I know it's the right temp. At this temperature, the tomatoes don't develop that "cooked flavor" and keep that nice garden-y flavor, but it's still hot enough to infuse the garlic and basil. Let it steep for about 15 minutes and use this as a dip for fried zuchinni or squash blossoms stuffed with some ricotta and parmesan. You can also use it as a pasta sauce but it's a little too light in flavor for that IMO.

Ripe heirloom tomatoes are never better than simply sliced, fanned out, seasoned with sea salt, pepper, olive oil, and sprinkled with some fresh oregano and/or basil, some crumbled feta (or top quality burratta), and that's about it. I like to infuse the olive oil with a crushed garlic clove just to give it a little bite. i never ever pour vinegar or balsamic on tomatoes; it makes no sense to me to add acid to an already acidic food.

I used canned tomatoes in far too many applications to list. They're indespensible for any number of stews in almost every European country. Probably my favorite would be "Ragu Napolitano". In Naples and other southern regions of Italy they serve their "ragu" in two courses: the braising liquid and vegetables are pureed or passed through a food mill and used as a pasta sauce, and then the braised meat (something like a chuck roast, but brisket works brilliantly) is served as the second course with some more of the braising sauce.

Here's a quick method off the top of my head:
Season a large chuck or brisket roast liberally with salt and pepper. You can use any tough stewing cut here, just make sure it's in one large piece. Sear it in an appropriate sized pan in oil until it's well browned all over. The searing should be an even, gradual process that takes about half an hour. There should a dark, but not burnt residue on the bottom of the pan.

Add half a handful of sliced pancetta to the pan and let this brown. Remove the meat and pancetta from the pan and set on a platter. Add a small diced carrot, rib of celery, and a medium onion, plus 3/4 C tomato paste to the pan, turn the heat way down, and let the veg sweat, pulling up all the residue from the pan. Let everything cook for about 15 minutes, then add a small handful of dried porcini mushrooms broken up into pieces and a few chopped garlic cloves.

Add about a cup of meat broth or stock, preferably unseasoned. Make sure to scrape up any residue still on the bottom of the pot. Allow the broth to reduce all the way and form a new residue on the bottom of the pot. Add another cup of broth to deglaze, and repeat this process again, in all about 4 times. Add 3 cups of chopped canned tomatoes, another quart of meat stock, and get the meat and pancetta back in this liquid. The meat should be submerged. Bring to a gentle simmer and let this bubble gently for 3 hours. It should be fork tender. Halfway through cooking, turn the meat over.

Remove the roast and keep it in a pan tented with foil with a good amount of sauce on top. The rest of it, run through a food mill and use this is a sauce, preferably with penne or rigatoni (dry, not fresh). Grate some ricotta salata on top (don't want to use parm or pecorino here)

Serve the braised meat with some fresh vegetables. Either sauteed spinach, asparagus, or green beans would be great.

This is an all day project, but damn worth it.

Post: #94

The start of a very unkosher matza ball soup.


   


And the prep:


   



My sis came down with the pneumonia. This came from the kitchen with love and concern.

Post: #95

Bumping this thread because I have a few questions.

1. Would any of you recommend a first date where you cook for the girl? I've never done it myself, but curious if anyone has treated a Tinder catch to a home-cooked meal and some D.

2. How do you make scrambled eggs? Seems like so many different ways to cook them, but I've been having some success with a modified version of Gordon Ramsay's method, using a stainless steel pan. I cook them a little more, I prefer large curds, and I cook sliced and chopped smoked turkey in the pan beforehand.





3. What is the number one, absolute best dish you cook and always gets the panties wet? Or if you have a few, go ahead and share. This got my attention:

(02-05-2011 09:39 PM)Veloce Wrote:  Mrs. Chocolate, there is one dessert that I've seen girls get visibly aroused by. There's an Italian restaurant here called Mozza that makes something called Budino, basically Italian for pudding. Theirs is a butterscotch pudding with sea salt caramel and rosemary cookies. Every single girl that I've fed this to literally stops talking, slows down their breathing, closes their eyes like they're in some ridiculous ice cream commercial, and lets out some sort of audible sigh. Follow this up with a Vin Santo from Tuscany and well, it's a done deal.

I guess I'd forgotten how much great food can elicit emotions. I'm a breakfast king, my granola-coated french toast kills, but I'm trying to up my dinner game.

Post: #96

3) depends on her tastes, but I don't cook for a chick I haven't banged

Some broads get pesto and shrimp, others get curried chicken. The main dish has to be good, but the clincher is dessert and alcohol.

2) in butter, with any vegetables, herbs, or spices on hand

1) as a first date?

If a girl is savvy, she'll balk at the idea. Aka you ain't slick
She'll "see" through your game.
- you're cheap
- she's not easy

If a girl is naive, you will catch her off guard in a bad way, in my experience.

But assuming she's game, then you have to cook a crowd pleaser. Which, unless you're a professional, is dicey territory.

(12-31-2014 01:03 PM)Kamikaze Wrote:  Bumping this thread because I have a few questions.

1. Would any of you recommend a first date where you cook for the girl? I've never done it myself, but curious if anyone has treated a Tinder catch to a home-cooked meal and some D.

2. How do you make scrambled eggs? Seems like so many different ways to cook them, but I've been having some success with a modified version of Gordon Ramsay's method, using a stainless steel pan. I cook them a little more, I prefer large curds, and I cook sliced and chopped smoked turkey in the pan beforehand.





3. What is the number one, absolute best dish you cook and always gets the panties wet? Or if you have a few, go ahead and share. This got my attention:

(02-05-2011 09:39 PM)Veloce Wrote:  Mrs. Chocolate, there is one dessert that I've seen girls get visibly aroused by. There's an Italian restaurant here called Mozza that makes something called Budino, basically Italian for pudding. Theirs is a butterscotch pudding with sea salt caramel and rosemary cookies. Every single girl that I've fed this to literally stops talking, slows down their breathing, closes their eyes like they're in some ridiculous ice cream commercial, and lets out some sort of audible sigh. Follow this up with a Vin Santo from Tuscany and well, it's a done deal.

I guess I'd forgotten how much great food can elicit emotions. I'm a breakfast king, my granola-coated french toast kills, but I'm trying to up my dinner game.

Post: #97

(01-24-2013 10:56 PM)Veloce Wrote:  Snip

I'm in the braising portion now. I didn't follow the recipe to the T (did things like added tomato paste instead of chopped tomatoes) but I'm sure it'll be delicious. Smells amazing. Looking forward to the results!

After so many years in the food industry culinary game may finally be paying off I suppose. By that I mean spending long hours working for someone for low pay and finally getting time to mack on girls. Rarely ate out and had to meal prep so my food has to be on point.

I'm not a chef by any stretch but if a girl thinks you are it's only a matter of time before you bed her. I'm working on one right now and hopefully can get her out to a bar and then bang her at the nearby hotel. She told me things like her sister's boyfriend is a chef so things like that give me hope. Or worse case scenario cook her a light meal at her place at the second or third date (I'm betting money this is VERY likely the scenario). I still live with my folks and can't bring her back. There has to be more to life than slaving away to the system.

IMO being really good at cooking is one of those seemingly beta activities that actually can keep girls around (if you choose) and get them on dates. I also made sure to downplay my career...if I act like a foodie douche that'll be a definite turnoff for women. And obviously avoid the cucked beta that will cook for 8 hours while his bread winning woman is banging a chad.

Post: #98

Probably the most important thing to know about cooking for a date is how to cook light food that looks sexy, and pair it well with drinks. Very few chicks will want to get dirty after a 16 oz porterhouse with a baked potatoe and gravy.

Pho followed by mildly spiced shrimp spring rolls with nuoc cham and prosecco would be a perfect date meal. I will put up a super simple Pho recipe in the Chefs Lounge.

Post: #99

I'm down as fuck for that easy Pho recipe

Post: #100

Well yeah, I don't think most people would have the energy after a 1500+ calorie meal. Even then that's something for a LTR and not for a first date unless you want to go home with blue balls.

Oh man please do post up the pho recipe. I hate to sound super demanding but could you get into details on tonkotsu ramen? Japanese cuisine is harder than it looks haha.

(07-11-2018 01:02 PM)ChefAllDay Wrote:  Probably the most important thing to know about cooking for a date is how to cook light food that looks sexy, and pair it well with drinks. Very few chicks will want to get dirty after a 16 oz porterhouse with a baked potatoe and gravy.

Pho followed by mildly spiced shrimp spring rolls with nuoc cham and prosecco would be a perfect date meal. I will put up a super simple Pho recipe in the Chefs Lounge.