NSG kitchen
- Thread starter ghick
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bigbromskier
Active member
snack: half an avocado with salt and pepper or lemon pepper if you have it. tasty, filling, healthy.
superdank pork burritos:
sautee some chopped onion and bell pepper; add minced garlic when onions are almost translucent.
crush some tomato, or just use tomato sauce/paste; add some apple cider vinegar; add some chili powder, paprika, cumin, salt and pepper, and oregano/parsley all to taste; add sriracha/hot sauce to taste.
chop up some left over pork (tenderloin, pulled, roast, whatever) and add to tomato sauce, then put it all in the pan with the onions, etc. Add a little water and simmer it til its reduced to a good consistency.
put on tortillas and top with whatever: avocado, pico de gallo, cilantro, cheese, etc.
superdank pork burritos:
sautee some chopped onion and bell pepper; add minced garlic when onions are almost translucent.
crush some tomato, or just use tomato sauce/paste; add some apple cider vinegar; add some chili powder, paprika, cumin, salt and pepper, and oregano/parsley all to taste; add sriracha/hot sauce to taste.
chop up some left over pork (tenderloin, pulled, roast, whatever) and add to tomato sauce, then put it all in the pan with the onions, etc. Add a little water and simmer it til its reduced to a good consistency.
put on tortillas and top with whatever: avocado, pico de gallo, cilantro, cheese, etc.
HolySchimmel
Active member
made myself some lasagne yesterday. fucking delicious I must say...
salomonskiier12
Active member
bluefish...freshly caught today
NEEDMOSNOW
Member
Holy shit my life right there
SamMcChesney
Active member
I make a pretty good omlet. But today I made cereal....and ramen..
SkierTamir
New member
The Super Fire Burger.
First get 1/2-3/4lbs of meat.
Then start chopping up onions mushrooms, and some jalapenos. I used pickled jalapenos since they do the trick and are easy because they require no cutting.
Add a good amount of salt and pepper for seasoning to the meat.
Mix the salt and pepper evenly into the meat using your hands. Then form a nice patty.
Set pan on med high or high depending how hot the stove is and seer that shit to lock in those juices.
(make sure you don't burn the shit, you want a good seer)
after 4 mutes or so flip the burger.
After about 6 minutes of cooking add the mushrooms onions and jalapenos to the pan and let them fry. Add some BBQ sauce to the mix to give it that candied taste. ( you can do this in a seperate pan if you want.)
Make sure the the burger isn't burning or getting to cooked on one side. If so flip it again.
Then add the fried goodies on top and ad the Havarti blanket to the top of it all, and cover the pan with a lid of some sort to melt the cheese (havarti is one of my favorites on burgers, its up to personal preference)
once the the cheese is melted the burger should be done.
I add blue cheese dressing in the bun, along with some mustard. If you need more BBQ add more BBQ
That is the Super Fire Burger.
My friends and I had this cooking competition about 2 months ago in a newly remodeled kitchen. The challenge was to make the best burrito possible out of everything we had in the kitchen.
Requirements where contestants needed to take three dabs of cannabis oil before competing. Such a great competition.
First get 1/2-3/4lbs of meat.
Then start chopping up onions mushrooms, and some jalapenos. I used pickled jalapenos since they do the trick and are easy because they require no cutting.
Add a good amount of salt and pepper for seasoning to the meat.
Mix the salt and pepper evenly into the meat using your hands. Then form a nice patty.
Set pan on med high or high depending how hot the stove is and seer that shit to lock in those juices.
(make sure you don't burn the shit, you want a good seer)
after 4 mutes or so flip the burger.
After about 6 minutes of cooking add the mushrooms onions and jalapenos to the pan and let them fry. Add some BBQ sauce to the mix to give it that candied taste. ( you can do this in a seperate pan if you want.)
Make sure the the burger isn't burning or getting to cooked on one side. If so flip it again.
Then add the fried goodies on top and ad the Havarti blanket to the top of it all, and cover the pan with a lid of some sort to melt the cheese (havarti is one of my favorites on burgers, its up to personal preference)
once the the cheese is melted the burger should be done.
I add blue cheese dressing in the bun, along with some mustard. If you need more BBQ add more BBQ
That is the Super Fire Burger.
My friends and I had this cooking competition about 2 months ago in a newly remodeled kitchen. The challenge was to make the best burrito possible out of everything we had in the kitchen.
Requirements where contestants needed to take three dabs of cannabis oil before competing. Such a great competition.
Mike-O
Active member
Autumn's here and BBQ season's slowing down so I decided to whip up something good on the grill.
Pork tenderloin marinated for over 24 hours in a mix of mint leaves, basil, garlic, chili, salt and pepper, honey, sugar, olive oil and a dash of red wine.
.
Also on the grill, champignons stuffed with lemon juice, peppers, smoked reindeer-flavored cheese and double-wrapped in bacon, with the stems rolled up in butter and salt. Yum.
I forgot to take a pic of the salad - sliced tomatoes with parsley, rucola, olive oil and roasted cashew nuts.
.
One of the best meals I've ever done/had.
Pork tenderloin marinated for over 24 hours in a mix of mint leaves, basil, garlic, chili, salt and pepper, honey, sugar, olive oil and a dash of red wine.
.Also on the grill, champignons stuffed with lemon juice, peppers, smoked reindeer-flavored cheese and double-wrapped in bacon, with the stems rolled up in butter and salt. Yum.
I forgot to take a pic of the salad - sliced tomatoes with parsley, rucola, olive oil and roasted cashew nuts.
.One of the best meals I've ever done/had.
Bumblesteeze
Active member
That looks delicious man. Montrealers sure know their food eh?
CriesAfterSex
Member
So, was i the only one who didnt take a picture of my food today?
Big_Spence
Active member
my first solo plated catering...insanely stressful but also very rewarding. unfortunately i only had a chance to take pictures of two out of the 5 courses, but they were the ones i was happiest about anyway.
Fresh heirloom tomato salad, cucumber, quick pickled beans and onion, romaine served with an AMAZING green goddess dressing and a hint of molecular gastronomy and a gelified gazpacho.
Perfectly cooked porchetta (pork tenderloin seasoned and cooked low and slow with pork belly wrapped around it, so the loin holds its juices and the belly gets that nice crispy texture) served on a bed of white and cannelloni beans with roasted onion, carrot and sauteed kale w/garlic. also i made a bombass dankass veloute from the bones of the pork belly that i topped the porchetta with right before it was served.
Fresh heirloom tomato salad, cucumber, quick pickled beans and onion, romaine served with an AMAZING green goddess dressing and a hint of molecular gastronomy and a gelified gazpacho.
Perfectly cooked porchetta (pork tenderloin seasoned and cooked low and slow with pork belly wrapped around it, so the loin holds its juices and the belly gets that nice crispy texture) served on a bed of white and cannelloni beans with roasted onion, carrot and sauteed kale w/garlic. also i made a bombass dankass veloute from the bones of the pork belly that i topped the porchetta with right before it was served.
Corin
Active member
Today I made burgers.
Today I tried, for the first time, to make my own buns. They were good, but the recipe needs some perfection, next time I'll maybe mix up the flour differently or something.
Apart from the homemade bun, the burgers consisted of cucumber, tomatoes, red onion, bacon and a homemade patty of approximately 200 grams of beef. For some reason, I forgot to buy both lettuce and cheese, and that fucking sucked. Next time it'll be a more proper burger. They were, despite the lack of lettuce and cheese, absolutely delicious.
Also I had some frozen fries, that I, well, fried. They're always good, but they felt a bit unnecessary today.
Today I tried, for the first time, to make my own buns. They were good, but the recipe needs some perfection, next time I'll maybe mix up the flour differently or something.
Apart from the homemade bun, the burgers consisted of cucumber, tomatoes, red onion, bacon and a homemade patty of approximately 200 grams of beef. For some reason, I forgot to buy both lettuce and cheese, and that fucking sucked. Next time it'll be a more proper burger. They were, despite the lack of lettuce and cheese, absolutely delicious.
Also I had some frozen fries, that I, well, fried. They're always good, but they felt a bit unnecessary today.
powerslide
Member
As i might have mentioned before in this thread my wife is a Chef - along with that she has a blog. For that blog we try to bring to life all the fine things that's going on in our kitchen. Her is a little slide show of things from the last months. We work on the pictures together as well as we share the work in the kitchen, but most of this is the work of my wife - i'm married to a fine girl 
/images/flash_video_placeholder.png
/images/flash_video_placeholder.png
So I wanted pasta after that chicken parm thread, and found some grilled chicken. So I:
threw on some pasta to cook
in a pan fried up some garlic and let the chicken warm up in that
nuked sauce with a glob of mozzarella cheese into an ooey gooey yummy sauce
mixed it all together
topped with a healthy amount of parm
SOOOO Goood
threw on some pasta to cook
in a pan fried up some garlic and let the chicken warm up in that
nuked sauce with a glob of mozzarella cheese into an ooey gooey yummy sauce
mixed it all together
topped with a healthy amount of parm
SOOOO Goood
lbuitendam
Member
sounds good^
*kF_pauLo-
Member
Meth
Ski_the_east01
Active member
you nuked sauce? cmon man put that in a little sauce pan and put the heat on low for like 2 mins
This makes me question that whole quality of the meal...although I do like the addition of a massive amount of mozz cheese
This makes me question that whole quality of the meal...although I do like the addition of a massive amount of mozz cheese
I'm a noob in the kitchen and had forgotten about the sauce and focused on the chicken and pasta finishing at the same time (which I nailed). It was 2am, my family was asleep so I decided not to bust out a 3rd pan (which I would have had to clean after, meh)
came out fine
came out fine
Makes yo' chicken that much more juicy, too!
You will learn, its all practice and correction. I still am learning shit in the kitchen, and I've been cooking for years. Made my first chicken/broccoli alfredo the other night. And while alfredo sauce is stupid easy to make, it isn't stupid easy to flavor it well.
I've completely nailed my twice baked potatoes down tho. DAMMIT they are MMMMPHGOOOOOOD.
You will learn, its all practice and correction. I still am learning shit in the kitchen, and I've been cooking for years. Made my first chicken/broccoli alfredo the other night. And while alfredo sauce is stupid easy to make, it isn't stupid easy to flavor it well.
I've completely nailed my twice baked potatoes down tho. DAMMIT they are MMMMPHGOOOOOOD.
Ski_the_east01
Active member
probably the only thing you needed to say lol at 2am I would have most likely thrown the uncooked pasta, frozen chicken fingers, and half a jar of sauce into a cup of water and thrown it in the microwave on high for 5 mins
