# Any cooks here? **URL:** \ **Category:** Lounge\ **Created:** [January 31, 2009, 5:53am UTC](https://pheromonetalk.com/t/any-cooks-here/25577 "2009-01-31T05:53:35Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![jessejester](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/jessejester/32/1683_2.png) [@jessejester](https://pheromonetalk.com/u/jessejester)\ **Post date:** [February 6, 2009, 4:13am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/21 "2009-02-06T04:13:33Z")
> [@thebearsden](#): > > For the record the mustard crusted lamb was ooo so good and went well with 'tatos and asparagus. I am very happy you gave it a try and liked it. ---
**Author:** ![Phya](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Phya](https://pheromonetalk.com/u/Phya)\ **Post date:** [February 7, 2009, 8:25pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/22 "2009-02-07T20:25:08Z")
Man, I need to hang out in this thread more. I’d like to think I’m a cook, but I’m more of an arsonist with food around him. 😛 ---
**Author:** ![data4](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/data4/32/272_2.png) [@data4](https://pheromonetalk.com/u/data4)\ **Post date:** [February 7, 2009, 8:49pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/23 "2009-02-07T20:49:48Z")
> [@Phya](#): > > Man, I need to hang out in this thread more. > > I’d like to think I’m a cook, but I’m more of an arsonist with food around him. 😛 😃 Heya, Phya. Haven’t seen you around lately. Cooking is all about trial and error, so have a good fire extinguisher ready and do your worst. 🙂 I learned most of my cooking from TV. I kid you not. Justin Wilson is now my patron saint, and every time I have some gumbo or dirty rice, I pay homage with “Mmmmm boy… that are gooood, I guar-AWN-TEE!” 🙂 -D4 ---
**Author:** ![Phya](https://avatars.discourse-cdn.com/v4/letter/p/94ad74/32.png) [@Phya](https://pheromonetalk.com/u/Phya)\ **Post date:** [February 7, 2009, 10:33pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/24 "2009-02-07T22:33:12Z")
Hi D4. Yeah, it definitely is all about trial and error. I’ve been erring for the majority of my trials. 😃 The only things I know I can cook w/o burning it are pasta, pan cooked chicken/ground beef, burgers, eggs w/ turkey/ham, and some bacon. Really just basic, basic stuff, some meat with some carbs..I’m slowly learning to diversify my recipes. ---
**Author:** ![Pheraoh](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/pheraoh/32/857_2.png) [@Pheraoh](https://pheromonetalk.com/u/Pheraoh)\ **Post date:** [February 7, 2009, 11:45pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/25 "2009-02-07T23:45:47Z")
This one is simple, but makes a good breakfast for those special occasions: Panatone French Toast Essentially it’s just following your traditional french toast recipe only you substitute bread with Panatone: 3 slices of Panatone 2 eggs 1/2 - 1 cup of milk Mix your eggs and milk together in a bowl. Add a bit of salt and/or sugar if you wish. (Try cayenne pepper for something really different) Dip the Panatone into the bowl and coat with the mixture, and stick it into a preheated pan that’s somewhere between low-medium temperature. Cook till both sides are golden brown and serve with toppings of your choice: syrup, blue berries, strawberries, whip cream, etc. Cooking is a very good and very practical skill to have. Not to mention chicks like a guy that can cook. 🙂 ---
**Author:** ![Wolfy](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/wolfy/32/965_2.png) [@Wolfy](https://pheromonetalk.com/u/Wolfy)\ **Post date:** [February 8, 2009, 7:51am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/26 "2009-02-08T07:51:12Z")
> [@Pheraoh](#): > > serve with toppings of your choice: syrup, blue berries, strawberries, whip cream, etc. Sounds like a typical weekend at my place 😃 > [@Pheraoh](#): > > Mix your eggs and milk together in a bowl. Add a bit of salt and/or sugar if you wish. (Try cayenne pepper for something really different) I usually add some cinnamon and vanilla to the eggs, but haven’t tried a dash of cayenne pepper. ---
**Author:** ![diane999](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/diane999/32/1110_2.png) [@diane999](https://pheromonetalk.com/u/diane999)\ **Post date:** [February 8, 2009, 9:00am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/27 "2009-02-08T09:00:32Z")
> [@woofie2](#): > > Sounds like a typical weekend at my place 😃 > > I usually add some cinnamon and vanilla to the eggs, but haven’t tried a dash of cayenne pepper. Try adding Kaluha or Frangelica instead of vanilla for something a little different. Diane ---
**Author:** ![CookieGirl](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/cookiegirl/32/1379_2.png) [@CookieGirl](https://pheromonetalk.com/u/CookieGirl)\ **Post date:** [February 9, 2009, 12:11am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/28 "2009-02-09T00:11:40Z")
> [@diane999](#): > > Try adding Kaluha or Frangelica instead of vanilla for something a little different. > > Diane Strange enough, I’ve also heard soy sauce does something good to French Toast batter too. Also ! Valentine’s Day is approaching! Anyone have any sweet recipes to share ? Im currently practicing making some puff pastry dough and pastry cream ( whew, what a work out ) and molding chocolate and thinking about what mischief I can add on~:o Let me know if anyone wants the recipe the dough..or Oh ! Eclairs. That would knock the socks off anyone on a Valentines Day ---
**Author:** ![Wolfy](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/wolfy/32/965_2.png) [@Wolfy](https://pheromonetalk.com/u/Wolfy)\ **Post date:** [February 10, 2009, 1:34pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/29 "2009-02-10T13:34:28Z")
After two requests for my ribs I figured I needed to post them pubically- I start with a rub something like- (adapted from Peace love and BBQ a good gift for any chef who likes to BBQ [Peace, Love, And Barbecue - Home](http://www.peaceloveandbarbecue.com/) ) - 1/2 cup paprika - 2 tablespoons sugar - 2 tablespoons mustard powder - 1/4 cup chili powder - 1/4 cup ground cumin - 2 tablespoons ground black pepper - 1/4 cup ground or granulated garlic - 3 tablespoons ground onion - 2 tablespoons cayenne I tend to go a little heavy on the cayenne pepper and garlic, and the recipe is never the same or by the book, I measure by sight and taste mainly 😃 I also have been known to use Weber’s kick’n chicken seasoning (sold at the store in a grinder or shaker) along with some extra season salt basically I sprinkle the top side of the ribs with season salt (bottom has the paper-like membrane and less meat, leave the membrane on it helps keep the ribs moist when smoking) Paint the ribs with the cheapest yellow mustard you can get, store brand is great, no need to spring for Frenches, you want the ribs lightly yellow to help the rub stick, also helps keep them tender. then coat with the rub, or kick’n chicken. you want to see the rub but not completely dip cover them, if you catch my drift. Then put them on to the smoker with the ribs at room temperature, and the smoker between 180 and 220 \*F for about 4-6 hours (our smoker has a water pan in the bottom we fill about 6" deep to keep the air moist. my uncle likes his ribs more Kansas city style, (sauced during cooking) so he goes with putting the ribs in the oven at 150-170_F with two bottles of beer poured over them for about an hour and a half to 2 hours. then finishes them on the grill for 15-20 min at ~300_F brushing them with sauce and turning them every ~5 min ---
**Author:** ![mobocaster](https://avatars.discourse-cdn.com/v4/letter/m/c2a13f/32.png) [@mobocaster](https://pheromonetalk.com/u/mobocaster)\ **Post date:** [March 12, 2011, 1:16pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/30 "2011-03-12T13:16:50Z")
Just thought I’d give this thread a dunt: Last night, I made this: [http://u1.ipernity.com/18/90/32/10179032.f3d68ce3.560.jpg](http://u1.ipernity.com/18/90/32/10179032.f3d68ce3.560.jpg) [http://u1.ipernity.com/18/90/33/10179033.6e84abac.560.jpg](http://u1.ipernity.com/18/90/33/10179033.6e84abac.560.jpg) Quite delicious! 🙂 375g all-butter puff pastry 3 whole heads garlic 1 tbsp olive oil 1 tsp balsamic vinegar 220ml water ¾ tbsp caster sugar 1 tsp chopped rosemary 1 tsp chopped thyme, plus a few whole sprigs to finish Salt and black pepper 120g soft, creamy soft cheese – eg Mozarella 120g hard, mature cheese – eg Cheddar, Red Leicester 2 free-range eggs 100ml double cream 100ml crème fraîche Roll out the pastry into a circle that will line the bottom and sides of a shallow, loose-bottomed, 28cm fluted tart tin. Line the tin with pastry, place a circle of greaseproof paper on the bottom and fill with baking beans. Leave to rest in the fridge for 20 minutes. Heat the oven to 180C/gas mark 4. Blind-bake the case for 20 minutes, remove the beans and paper, and bake for five to 10 minutes more, until golden. Set aside. Meanwhile, make the caramelised garlic. Separate and peel all the cloves, put them in a small pan and cover with water. Bring to a simmer, blanch for three minutes and drain. Dry the pan, return the garlic to it along with the oil and fry on a high heat for two minutes. Add the vinegar and water, bring to a boil, then simmer gently for 10 minutes. Add the sugar, chopped herbs and a quarter-teaspoon of salt, and simmer for 10 minutes, until most of the liquid has evaporated and the cloves are coated in a dark syrup. Break the cheeses into pieces and scatter in the tart case. Spoon the garlic and syrup evenly over the cheese. Whisk the eggs, creams, half a teaspoon of salt and some black pepper, then pour over the garlic mix, filling any gaps and making sure the garlic and cheese peep over the top. Turn the oven to 160C/gas mark 3 and bake the tart for 35–45 minutes, until the filling has set and the top is golden brown. Remove from the oven and leave to cool a little. Take the tart out of its tin, trim the edges, lay a few sprigs of thyme on top and serve warm with a crisp salad. ---
**Author:** ![1Alpha](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/1alpha/32/190_2.png) [@1Alpha](https://pheromonetalk.com/u/1Alpha)\ **Post date:** [March 16, 2011, 8:30pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/31 "2011-03-16T20:30:59Z")
Thanks mobocaster! I’m looking at getting back into the kitchen and this looks delish to try out… though I may charcoal it… I have all of the ingredients except the crème fraîche and puff pastry… oh, and have to look around for that tin as well… mmmmm… feeling hungry…😉 ---
**Author:** ![Jabez](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/jabez/32/2193_2.png) [@Jabez](https://pheromonetalk.com/u/Jabez)\ **Post date:** [March 16, 2011, 10:48pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/32 "2011-03-16T22:48:21Z")
I grill, bake and cook. Gotta be a renaissance man! ---
**Author:** ![mobocaster](https://avatars.discourse-cdn.com/v4/letter/m/c2a13f/32.png) [@mobocaster](https://pheromonetalk.com/u/mobocaster)\ **Post date:** [March 16, 2011, 11:07pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/33 "2011-03-16T23:07:52Z")
> [@1Alpha](#): > > though I may charcoal it… That would probably be a good way to go - I reckon that the next time I make it, I will finish it much more aggressively and maybe add something to lift the taste a bit more - Possibly some spring onion, corriander or maybe a small amount of chilli. ---
**Author:** ![mobocaster](https://avatars.discourse-cdn.com/v4/letter/m/c2a13f/32.png) [@mobocaster](https://pheromonetalk.com/u/mobocaster)\ **Post date:** [March 26, 2011, 8:13pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/34 "2011-03-26T20:13:06Z")
Here is another nice one: [http://u1.ipernity.com/18/40/82/10264082.61562b59.1024.jpg](http://u1.ipernity.com/18/40/82/10264082.61562b59.1024.jpg) Scottish Black Pudding, alcohol pickled pears and peaches, bacon and salad. The gravy is a mixture of the pear pickle juice and a little balsamic vinegar. Delicious! ---
**Author:** ![Bella](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/bella/32/1738_2.png) [@Bella](https://pheromonetalk.com/u/Bella)\ **Post date:** [March 26, 2011, 9:11pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/35 "2011-03-26T21:11:58Z")
> [@mobocaster](#): > > Just thought I’d give this thread a dunt: > > Last night, I made this: > > [http://u1.ipernity.com/18/90/32/10179032.f3d68ce3.560.jpg](http://u1.ipernity.com/18/90/32/10179032.f3d68ce3.560.jpg) > > [http://u1.ipernity.com/18/90/33/10179033.6e84abac.560.jpg](http://u1.ipernity.com/18/90/33/10179033.6e84abac.560.jpg) Uh oh, that looks sooo good, mobo! Not the thread I should be in right now, I’m starving, lol. 😃 Bella ---
**Author:** ![Txfox76](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/txfox76/32/2307_2.png) [@Txfox76](https://pheromonetalk.com/u/Txfox76)\ **Post date:** [March 27, 2011, 12:58am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/36 "2011-03-27T00:58:24Z")
Ok I’m a latecomer to this thread but better late than never 🙂 I LOVE to cook. I think it was ingrained in me as a small child. (my first memory of being aware of the stove and heat etc was at about 5yrs old, standing on a stool in my grandmother’s kitchen with a pair of tongs, watching a pot of crabs boil and poking and “escapees” back into the water. A lot of the things I cook lean towards “multicultural comfort foods” Chicken tajin and couscous, tofu or chicken with peanut sauce and glass noodles, I make a killer Bolognese sauce. I also LOVE to grill (I know meat+fire usually= a male thing ) dad has been part of cook off teams as long as I can remember so I learned the BBQ, the chili, the gumbo from him. As far as baking my style leans toward southern decadence (red velvet, hummingbird cake, derby pie, etc.) Ok so things are starting to warm up where I live so here is a cool drink recipe. White Sangria 1 bottle inexpensive Sauvignon Blanc (this is relatively inoffensive even when it is cheap) 1 quart ginger ale (the better the ginger ale you use, the better the finished product) 2 limes beyond this feel free to get creative with fruit combinations I usually use either peaches and strawberries, or raspberries, blueberries also work nicely be you have to pierce them. cut up all the fruit and put in the bottom of a pitcher add ginger ale and wine. Chill. (you and the pitcher 🙂) Also if all the liquid has been drunk, you can fish out the fruit minus the limes and serve with fresh whipped cream (the fruit has absorbed the fizz and some of the wine) ---
**Author:** ![mobocaster](https://avatars.discourse-cdn.com/v4/letter/m/c2a13f/32.png) [@mobocaster](https://pheromonetalk.com/u/mobocaster)\ **Post date:** [March 27, 2011, 1:16am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/37 "2011-03-27T01:16:23Z")
Nice - that sounds a superb summer drink. 🙂 ---
**Author:** ![Txfox76](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/txfox76/32/2307_2.png) [@Txfox76](https://pheromonetalk.com/u/Txfox76)\ **Post date:** [March 27, 2011, 4:39am UTC](https://pheromonetalk.com/t/any-cooks-here/25577/38 "2011-03-27T04:39:35Z")
> [@mobocaster](#): > > Nice - that sounds a superb summer drink. 🙂 I forget sometimes that our weather (southeast Texas) is unique. It has been in the low to mid 80’s with a million% humidity here (seriously) for about three weeks here already ---
**Author:** ![jessejester](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/jessejester/32/1683_2.png) [@jessejester](https://pheromonetalk.com/u/jessejester)\ **Post date:** [March 27, 2011, 7:58pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/39 "2011-03-27T19:58:28Z")
For all you grillers. My crew loved this one. **Butterflied Flank Steak w/Wine Reduction** 4 shallots, chopped 1 cup dry red wine, Cabernet or other heavy red wine 1/4 cup olive oil flank steak/s, butterfiled Salt and pepper 1/4-pound thinly sliced prosciutto 1/4-pound thinly sliceds fontina cheese 1 bunch fresh basil leaves Olive oil **Directions** Butterfly the steak. Stir together shallots, wine and olive oil in a large ziplock. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinadeand blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheeseand a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and top with the Cabernet-Shallot Reduction. **Cabernet Reduction:** 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Heat oil in a large saucepan. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, add the honey ---
**Author:** ![Jabez](https://sea2.discourse-cdn.com/flex016/user_avatar/pheromonetalk.com/jabez/32/2193_2.png) [@Jabez](https://pheromonetalk.com/u/Jabez)\ **Post date:** [March 29, 2011, 1:04pm UTC](https://pheromonetalk.com/t/any-cooks-here/25577/40 "2011-03-29T13:04:01Z")
Y’all want an easy thing that tastes great? Grill chicken With sesame and lime or lemon [Previous page](https://pheromonetalk.com/t/any-cooks-here/25577.md?page=1) [Next page](https://pheromonetalk.com/t/any-cooks-here/25577.md?page=3)