Cooking Thread

zitothebrave

zitothebrave

Connoisseur of Minors
Rather than start this on the other board I figured we could use something lighter over here and I know Bedell is one of my amigos in cooking and he doesn't frequent the locker room section.

I want to start this thread out with a question for my fellow home cooks.

What do you say are your kitchen must haves?

For me I'll go

1. Cast Iron Skillet. An absolute must for me, nothing makes a better looking burger or steak than this. Proper care is a must as well. And I said look for a reason. Because JMO you can't beat the flavor charcoal adds. My mom gave me a cast iron skillet of hers and anything meat related is handled in it. Sometimes to make sure I'm seasoned I do some nice shallow pan frying.

2. High heat utensils. For me the high heat is a must. I use silicon tongs and spatula that are rated over 600 degrees to handle the cast iron and other things. The cheap ones I just burn/melt them.

3. Ovensafe plates. This is all about hot plates. If you want to wow people make sure your food is to not served cold plates. Especially helps your meat.

4. Sharp knife. This is one I experienced first hand and had to correct it. Sharp chef knife makes everything else easier.

5. Ricer. Ok This is only necessary for the Irish folk like me, maybe the Krauts as well. I've got both and my Grandfather was a potato farmer so I have to have one. There's no better way to make mashed potatoes.
 
Honestly I've simplified my spice selection a lot. I think having some iodized salt, kosher salt, and some good finishing salt is a must though. I typically just salt and pepper my food. Of course certain foods require more seasoning.

Have to agree on good beer. I don't often have good wine but I enjoy it when I do.

BTW protip I utilized today on my great dinner. First of course heating my plate. But I made a London Broil and after I sliced it I salted the sliced steak with some nice sea salt. To die for.

Also to add this thread is my favorite thing I've seen on the internet recently and makes me really miss Jersey. Used to be only a few train stops from JC. Really makes me want to take over making bread from my girlfriend but that won't end well.

[video=vimeo;100214939]http://vimeo.com/100214939[/video]
 
Cumin. Cumin everywhere.

I would think having a tricked out Mitsubishi Lancer in the kitchen would be pretty inconvenient.
 
If Bedell doesn't frequent the locker room/bbq, that's due to the continuation of the failed policies of the sub-forum leadership.
 
Love to cook. Finished a steak on the cast iron in my ceramic grill with a lil butter. Killer.

Big fan of bacon wrapped green beans or asparagus on the grill.

Been using Olio Carli EVOO and really like the clean taste. It goes on sale in 4 packs a lot.

Also a vacuum sealer is a must if you have venison, wild pork, fish, doves, duck, buy in bulk, etc...mine has crapped out, but they go on special from time to time. When we go tuna fishing, it pays for itself. Cobia kept good as new also.

Getting my feet wet in BBQ, haven't done a brisket yet but that's the holy grail. Pretty strong at smoked chicken and boston butt.
 
A space in the freezer for beer mugs is one of the few things I demand from my wife. Have really grown to love the bread maker. Next year I'm gonna move the herb and lettuce gardens a little closer to the kitchen. Rosemary, thyme and basil seem to find their way into almost everything I cook these days. Also really like our IH oven. I'd like an espresso machine.
 
Runnin said:
A space in the freezer for beer mugs is one of the few things I demand from my wife. Have really grown to love the bread maker. Next year I'm gonna move the herb and lettuce gardens a little closer to the kitchen. Rosemary, thyme and basil seem to find their way into almost everything I cook these days. Also really like our IH oven. I'd like an espresso machine.
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Rosemary on pork is excellent. Thyme I like on chicken with a (zeets alert!) honey and ground mustard marinade with some fresh squeezed lemon juice.

Also, if anyone ever does a standing rib roast a Olive oil, rosemary, ground s&p, and fresh garlic rub is simple, but excellent on the beef for a crust.

Salt Rox makes an egg of pink sea salt you shove into the cavity of a chicken or turkey that looks like it gets fantastic results. Amazon carries them....cool little trick and it speeds cooking time.
 
Most important staple of my kitchen.

Pepper%20Mill%20Web.jpg


organic-tellicherry-pepper.jpg
 
Metaphysicist said:
Calling something that involves copious salt, pepper, whipping cream and cognac(!) a "caveman" recipe seems a bit disingenuous.
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The "caveman" method is cooking directly on the coals. I don't have anything for the recipe, at all. I just want to try this method with a steak, and soon.
 
Tapate50 said:
The "caveman" method is cooking directly on the coals. I don't have anything for the recipe, at all. I just want to try this method with a steak, and soon.
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I wouldn't it doesn't make too much sense to me. Coals ash over I guess it's different over hard wood but to me it sounds like coating your steak in soot with little added benefit. Maybe I'm wrong and I'm just being a cynic but I don't see for me what added benefit comes from putting something right on the coals.
 
zitothebrave said:
I wouldn't it doesn't make too much sense to me. Coals ash over I guess it's different over hard wood but to me it sounds like coating your steak in soot with little added benefit. Maybe I'm wrong and I'm just being a cynic but I don't see for me what added benefit comes from putting something right on the coals.
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Hahah... No. You blow the ash off. Only can do this over natural lump. Not briquettes. Has a huge following on the BGE site.
 
As I understand how charcoal works (which I'm no expert) one of 2 things that I don't think are good will likely happen when something comes in contact with coals. First coals ash all the time so blowing off reduces ash but not eliminating and adding something to it it would then just release the burning wood stuff that becomes ash into your steak or it would suffocate the coals by depriving them oxygen and introducing water which will cause them to burn less hot. Let me know how it works. Cooking that way isn't an option fo rme but I'd be interested in learning from your personal experience.
 
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