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Posted by: skennington Jan 7 2008, 05:04 AM

OK, maybe lame, but outside my passion for guitar, I also love to cook. There are so many members here from all over the world I thought it would be great to share tastes. Give a recipe if you can, simple or complex. We all have to eat!

I'll start with my favorite; FRIED PORK CHOPS!

It's all in how you bread them. Start with 4-5 thin cut bone-in chops.
Roll the chops in 1/4 cup milk and 2 beaten eggs.
(breading) 1 Gallon zip-lok bag with 3 cups all-purpose flour, 3 tsp salt, 3 tsp pepper.
Shake chops in flour. Roll again in egg/milk.
Shake chops again in flour, This is key to getting a good crust. (roll twice)
Fry chops in pan or fryer until golden brown.

Best you will ever have!

Now, give me something to try!

Steve Kennington

Posted by: swingline Jan 7 2008, 05:37 AM

I love cooking, my favorite recipe is a simple penne pasta with sauted red onions and heavy dilitated marinara.

Posted by: ch00ch00man Jan 7 2008, 08:07 AM

my wife loves to cook, and i love her, and her cooking! does that count?
boris

Posted by: DeepRoots Jan 7 2008, 08:16 AM

i love making omellettes! Most people cook them on high heat very quickly but i do the opposite

3 large eggs (its a greedy one)
fry up some bacon with onions then dice both
chop a tomato
grated cheeese

3 eggs in the bowl, add small amount of cream and add salt/pepper
set pan to minimum/ just above minimum heat (allow 10 mins to heat up)
butter in the pan
add egg mixture

fold in sides (like a normal omellette)

add bacon/onion mix to the top (once it has mostly solidified)
add tomatoes on top of omellette (you dont want to fry them, keep them nice and juicy)
then add all cheese on top


fold over into half

wait till cheese melted, and serve with a glass of orange juice, lots of tomato ketchup and two slices of thick crusty bread wih lots of butter!


Heaven

fine its not real cooking but im almost there

Posted by: Hemlok Jan 7 2008, 08:27 AM

Would that be a nice big fluffy omellette? that are so good You have given me a good idea for dinner tonight Rooty thanks im gonna make it a spicy one

Posted by: swingline Jan 7 2008, 08:28 AM

I found a lazy man's way to make an omelette.
First get a freezer bag and put the eggs in it (w/o shell )
throw in what you want (ham, bell pepper, ect.)
Zip it tight and put it in boiling water and wait a few minutes.
It tastes the same but then you have a strange shaped blob omelette and its a little weird.

Posted by: preownedguitar Jan 7 2008, 08:30 AM

The new GMC Cookbook Recipes! Can't wait for Muris's lesson on how to make lasagna. Of course I'll have to study Andrew's theory on how this foods work into the daily food chain and how I can incorporate them into my cooking.

Posted by: DeepRoots Jan 7 2008, 08:35 AM

Not so fluffy, but just use my ingredients and cook it fluffy how you like...and spicy- that sounds cool. lol Rooty- thats a first



That sounding prety weird lol



ROLFMAO

I'll want several camera angles and instructor feedback as usual tho

"Wooo Nice lesson Muris, how you cook so fast?!? "

and dont miss Pavel's series of clearing away after yourself-

"The most important techniques here are wiping and sweeping"

Posted by: preownedguitar Jan 7 2008, 08:59 AM

Man all the Cooking collaborations are going to be filled up so quick

Posted by: Hemlok Jan 7 2008, 09:53 AM

I think we need to add a cocktails and shooters thread with videos, I have a good recipe for a cocktail called The Gremlin and a shooter called Aqua Bog.

Posted by: PlayAllDay Jan 7 2008, 11:36 AM

Watch out for the folding in half bit then Hemmy - it's fraught with unseen difficulty



That's not omelette - that's blobelette!

Posted by: Kristofer Dahl Jan 7 2008, 11:37 AM

I wish I knew how to cook - I love good food!

Posted by: mattacuk Jan 7 2008, 11:52 AM

Same for me Kris, it would be fantastic as I love good food. I cannot even cook a frozen pizza without burning it and the carpet

Posted by: Smells Jan 7 2008, 11:52 AM

guitarmasterchefclass.net

Posted by: DeepRoots Jan 7 2008, 11:54 AM

lmao

Posted by: Joe Kataldo Jan 7 2008, 12:04 PM

I Love to cook, I'm A Chef my best secret recipes is "Polpette al Sugo" meatball with tomato sauce
Unmatched

Posted by: DeepRoots Jan 7 2008, 12:05 PM

that sounds great..care to share your recipe?

Posted by: Hemlok Jan 7 2008, 12:08 PM

Then it wouldn't be a secret He will just have to get us all over for dinner one evening and wine & dine us

Posted by: Smells Jan 7 2008, 12:09 PM

brings a whole new meaning to the word shredding, sounds rather nice tho

Posted by: Joe Kataldo Jan 7 2008, 12:11 PM

Hey I was jokin, I'm not a real chef, but my polpette are superb, anyway it's secret man SEeeeecret!

Posted by: DeepRoots Jan 7 2008, 12:13 PM

...tuh wish i thought of that before revealing my not so sercret anymore omlette


......there'll be omellettes everywhere .........what have i done ?

Posted by: Joe Kataldo Jan 7 2008, 12:14 PM

ahahahahahah ahahha

Posted by: Twibeard Jan 7 2008, 12:25 PM

Food addicted here too ...

Squash aLa Twibeard:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 -------- cup ---------- cooked wild rice
2 -------- whole ------- acorn squash -- cooked and halved
1 -------- clove -------- garlic -- minced
1/2 ------ cup ---------- onion -- chilled
1 -------- cup ---------- mushrooms
1/2 ------ cup ---------- walnuts -- chopped
3/4 ------ cup ---------- tomato -- peel,seeded,chopped
1/2 ------ cup ---------- vegetable juice cocktail
1/4 ------ teaspoon ---- rosemary
1/2 ------ teaspoon ---- basil
1/2 ------ cup ---------- nonfat cheddar cheese

To Cook Acorn Squash in Microwave: Cut in half, scoop out seeds and place cut sides down, in microwave safe dish. Add appx. 1 inch water, cover with plastic wrap, microwave on high for 10 minutes or until tender, turning dish after 5 minutes, drain and cool. Scoop out flesh, leaving a 1/2 inch shell. Chop flesh and set aside. In a large non-stick skillet, lightly rubbed with olive oil, saute garlic, onions, mushrooms and walnuts appx. 2 minutes. Add cooked wild rice, tomato and juice. Cook over medium heat while stirring, appx. 3 min.. Add herbs, salt, pepper and chopped flesh from squash and most of cheese. (save some cheese for garnish) Blend well. Spoon wild rice mixture into shells. Stand stuffed shells side by side microwave dish and heated through or in conventional oven at 375 degrees in a small amount of water for 15 minutes. Garnish with cheese.

Enjoy ...

Posted by: PlayAllDay Jan 7 2008, 12:29 PM

Oh Twibeard that sounds SOOO good - what's an acorn Squash? Is it what is also known as a butternut pumpkin?

That's it - I'm off to make macaroni cheese(my gourmet version) - this thread has made me ravenous!

Posted by: Milenkovic Ivan Jan 7 2008, 12:32 PM

I love to cook! Unfortunately I don't really know to cook specialties, but a regular launch made with soul. - you got it.

Posted by: PlayAllDay Jan 7 2008, 12:32 PM

You can cook a launch???

Posted by: Twibeard Jan 7 2008, 12:38 PM

But i guess any kind of Squash will be ok

Posted by: PlayAllDay Jan 7 2008, 12:46 PM

Oh - its definitely not a butternut pumpkin - but yes - I could probably use one no probs. Thanks Twibeard.

Posted by: OrganisedConfusion Jan 7 2008, 12:57 PM

I love cooking. Normally I make Lemon and Honey Chicken with Boiled Rice or Spaghetti Bolognese when I want something to break from the normality of Pizza and Burgers. The Bolognese is pretty much dump everything in but I normally have 500g Minced Beef, Two cans of chopped Tomatoes, 1/8 Tube of Tomato Puree, 2 Beef Stock Cubes, 1/8 Tube of Garlic Spread, 1 Red Onion and 2 peppers, Mixed Herbs, Napoli Cheese, Salt and Pepper to taste. The Pasta I just stick in a pan and cook with Napoli cheese also and some different herbs depending on what is around.

Very easy but great taste

Posted by: tonymiro Jan 7 2008, 01:26 PM

Me and the wife share domestic duties 50/50 including cooking. I learnt to cook from my mum when I was a child - first thing she taught me was Duck a la Orange . More often then not my meals involve fish or chicken or duck. I don't use recipes but cook to taste and work with the idea that if you start with good fresh ingredients, provided you don't burn the food or over/under cook it (hate it when people overcook fish), then little can go wrong .

Cheers,
Tony

Posted by: Milenkovic Ivan Jan 7 2008, 01:41 PM

Posted by: Iluha Jan 7 2008, 01:44 PM

Allways wanted to learn how to cook, but except for spaghetty, never took the time to learn how to, so keep those recipes coming!

Posted by: Andrew Cockburn Jan 7 2008, 02:08 PM

Since I have moved to the USA and now have my own kitchen I am working on my recipes again (my wife can cook but she 'd rather I did it !)

Like Tony, I cook by feel, and in my case that means several goes until I get it right. I am currently working on my own version of that USA classic, Meatloaf! Not quite right yet though ...

I do enjoy picking up a cookery book and making something new occasionally though.

My greatest failure is that I LOVE Eggs Benedict, but have failed so many times in making Hollandaise Sauce Now I use a packet ...

Posted by: Smells Jan 7 2008, 02:14 PM

[attachment=3546:attachment] Eggs benedict hmmmm

Posted by: skennington Jan 7 2008, 02:16 PM

dang guys, your making me hungry. It's 8:30am my time and just got to work with no breakfast. All that omelett talk is killing me.

Posted by: DeepRoots Jan 7 2008, 02:54 PM

my bad

Posted by: Smells Jan 7 2008, 02:57 PM

yes .. and your punishment will be ... to make us all omlettes hmmm, ham n cheese here please

Posted by: DeepRoots Jan 7 2008, 03:03 PM

hmm how fast can you get down Cardiff way?? It'll be on the table

you can show me some skills a la guitar too while your down

Posted by: Smells Jan 7 2008, 03:11 PM

hmmm Cardiff, prob about a 5/6 hour drive from here? may be a bit cold by then

oh well if ever I`m heading in that direction I`ll chuck the guitar in the car, give u a shout and we can have Omlettes and a jam session (not jam making ofc)

Posted by: DeepRoots Jan 7 2008, 03:22 PM

my mum makes one hell of a marmalade- your on