NSG kitchen

I can safely say that if we took a poll of all of the contributors of nsg and asked the question "Do you want Sweaty_Balls to get the fuck out?" most, if not all would say yes.
 
excuse me ma'am but i would be quite disappointed if he left, so please bite your tongue.

hopefully you didn't take my original statement in a derogatory way; i meant you're just way too damn classy for us. haha very jealous of your cutlery btw. post that recipe when you have a chance.
 
i had myself a balboa today. garlic bread with steak and mozzarella cheese on it. Bake that shit and douse in A1. Best samich in the world
 
except the kids isnt classy, he is an internet troll.

hasnt posted in one skiing thread.

the kid never responds to callouts to prove that he has half of the things he claims to have.

that cutlery is shit.

chefs use zwilling.
 
I'm using my 5000th post to help stop bullying, however small the gesture may seem. Just because you think you have a lot of people behind you [raspberry], doesn't make your post any less mean. Why should he GTFO? His food post was likely the best in this thread.

To Big Spence, I originally thought your post asking him what he was doing on NS was to imply that he should be a professional chef or something, I guess I took your comment the correct way?

I agree-- that food looked bomb! Want to see the fish recipe!
 
shun is good cutlery just not preferred for a chefs knife.

i have a craving knife out of their classic series but for a chefs knife nothing holds a nice blade like a twin.

 
OP knows whats up - iron skillet is where its at. good for obvious things but also thisdeep dish supreme from a couple days ago

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peaches n cream and chocolate cinnabun from 2 hours ago

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a "chef" prefers whatever feels best in their hand.

Zwillings handles are heavy and outdated, similar to a lot of the Wusthof's. i have my 8" chefs in my hand at least 4 hours a day and would go have carpel tunnel already if i had to lug around any Twin made in the past 10 years.

plus i prefer a knife that's made here in America, not Japan. ;-)
 
very true, many of the people i have talked with prefer the heavier handle, i for one have big hands and prefer the more weight.

i think it varies per knife, for example i have a twin pearing knife that i cant stand, but i love their chef knives and santoku's because of the added weight.
 
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Thai lettuce wraps with sake.

items used: bib lettuce, bean sprouts, avocado, yellow and orange bell peppers, chicken breast, spicy Thai peanut sauce, sesame oil

sauté bell peppers and chicken on cook top with sesame oil.

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made a beef stew in the crock pot.

got a slow cooker packet (cheating)

added baby carrots

celery

whole onion

mushrooms

garlic

balsamic vinegar to get that wine taste (didn't have any wine)

then did some mashed potatoes with a sweet potato thrown into the mix and added some garlic and a bit of shredded cheese to get the potatoes all sticky together.

took only 30 minutes to prepare.

8 hours cooking
 
my first day off with no plans in WAY too long...decided to go back to the classics with some crepes for breakfast.

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i made the raspberry simple syrup and the whipping cream i used as the filling as well. beyond easy stuff.
 
serious question..? i make them.

1/2 c. water

1/2 c. milk

2 eggs

1 tsp. vanilla

3 tbsp. melted butter

^beat together.

gradually add:

1 c. flour

3 tbsp. brown sugar

2 tbsp. white sugar

pinch cinnamon and nutmeg

continue to mix do a thin consistency, put in fridge for fifteen to thirty minutes. then use a measuring cup to pour them in to a medium heat greased frying pay.

i make the most perfect crepes in all of america, even on a flat top grill. /claimerclaimingclaims
 
I shall be attempting this sometime this week, my mom tried once and failed epicly. breckenridge crepe cart has me hooked on crepes ever since I first tried one as a little kid
 
Went to make a simple salad but I got high and it spontaneously got tropical up in this shit. Kiwi, mango, strawberry, avocado and a little deliciousness.

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they key to crepes is as follows:

1). heat of the pan has to be just perfect. medium to med-high.

2). consistency of the bater has to be thin enough to coat the whole pan. practice makes perfect.

3). you have to be quick and efficient with "rolling" your pan around.

i'm seriously considering doing a weekly cooking webisode and posting them on youtube/here on NS...thoughts?
 
well i spent all four summers of my high school career frying doughnuts, flipping omelets and pouring crepes. sometimes it scares me when i think back to home much breakfast food i've prepared in my short life.
 
hahahah same, I make more omelets than any other food.

Also Spence, I'm coming over and you're making me crepes- Because I just don't know if I believe your claims ;)
 
bout to make epic breakfast after a fast.

home sytle patatoes with shallot and green Onion cooked in olive oil with garlic and a dash of truffle oil..

some fresh eggs from the chickens.. chicken shit. the badge of freshness. two jumbo eggs to make an an cheese omlet. three cheese, tillamook chedder tillamook jalapeno chedder, and Chambozolo(sp)

and i got some Green apple Pork breakfast Sasuge. gonna whip that all up.. squeeze some OJ fresh get down and then pass out for the day.

come at me.
 
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