04-24-2024, 12:16 PM
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#101
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Franchise Player
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Quote:
Originally Posted by FlamesAddiction
Serious question, but do bay leaves actually do anything? I have them and use them when recipes call for it, but I have also not used them and can't notice a difference.
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I have no idea what bay leaves do. Recipes call for them so I comply.
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04-24-2024, 01:46 PM
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#102
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Franchise Player
Join Date: Apr 2013
Location: Cowtown
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Quote:
Originally Posted by MoneyGuy
I have no idea what bay leaves do. Recipes call for them so I comply.
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Bay leaves are a memory check. Can’t remember how many leaves you put in a slow cooker dish? It’ll cut the #### out of your mouth.
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
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04-24-2024, 01:58 PM
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#103
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Franchise Player
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No matter what I'm making, it's always 3 whole leaves. I can remember that. No broken leaves, no two small to one big. Nope. 3.
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04-24-2024, 03:17 PM
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#104
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#1 Goaltender
Join Date: Aug 2009
Location: wearing raccoons for boots
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The stew Ive been making for the last 25 years is basically that same recipe. Although I use some red wine in it as well. And mushrooms, for the earthiness.
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04-24-2024, 03:35 PM
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#105
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Franchise Player
Join Date: Oct 2001
Location: NYYC
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Quote:
Originally Posted by MoneyGuy
Goulash recipe
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As another CP Hungarian, this looks legit...but just wanted to add that no matter what the recipe, cooking it slowly outside over an open fire will double the taste sensation.
Last edited by Table 5; 04-24-2024 at 03:38 PM.
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05-03-2024, 12:59 AM
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#106
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First Line Centre
Join Date: Aug 2004
Location: Fort McMurray, AB
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Just hoping to bump and carry on this thread.
I really enjoy cooking but I have no natural or learned ability whatsoever. I am what I call a recipe follower. I can make great meals but only if someone walks me through it step by step! I'll pull out the kitchen scale or measuring cup at every step to make sure I put in exactly what the recipe calls for. It's kind of too bad because I really do enjoy it, but nope, I need that!
So, I hope this doesn't go against the spirit of the thread, but here are my two:
This is my favourite meal that I make:
https://www.alaskafromscratch.com/20...shepherds-pie/
and the most requested meal that I make from the picky kids I was cooking for:
https://www.bhg.com/cowboy-casserole-8418623
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05-04-2024, 06:24 PM
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#107
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First Line Centre
Join Date: Nov 2010
Location: Sunnyvale
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You will learn and adapt and come up with your own dishes along the way. Everyone follows a recipe to a degree, some have it in their head, or know from experience what can be substituted or even works better. The difference between baking and cooking is that when baking it is key to follow the recipe quantities and ingredients accurately as they all have to work together for the best desired result. Cooking lets you experiment, adjust and learn. Once you begin to eyeball a it few times you will have confidence that it typically won’t mess up your dish much and you’ll have even less dishes to do!!
I also want to add a couple easy, delicious inexpensive recipes here. We eat a lot of rice and well, white rice can get boring.
https://www.allrecipes.com/recipe/33...-spanish-rice/
You also can turn this into an easy main dish shrimp and sausage jambalaya by starting off with peppers and celery along with the onion and then adding the sausage and shrimp as it simmers away.
https://www.budgetbytes.com/yellow-jasmine-rice/
For the yellow rice, I just use some garlic powder instead of the minced garlic. Also, I just put all the ingredients in the a rice cooker and turn it on. So easy and tasty.
__________________
The only thing better then a glass of beer is tea with Ms McGill
Last edited by Derek Sutton; 05-04-2024 at 06:29 PM.
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The Following User Says Thank You to Derek Sutton For This Useful Post:
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05-07-2024, 08:57 AM
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#108
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Franchise Player
Join Date: Mar 2012
Location: Sylvan Lake
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Quote:
Originally Posted by Derek Sutton
You will learn and adapt and come up with your own dishes along the way.
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Exactly, I have a number of dishes that I have learnt to make. I will randomly change it for shiggles to keep it interesting for me to make.
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
Corporal Jean-Marc H. BECHARD, 6 Aug 1993
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05-07-2024, 08:57 AM
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#109
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Franchise Player
Join Date: Mar 2012
Location: Sylvan Lake
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Quote:
Originally Posted by puffnstuff
The stew Ive been making for the last 25 years is basically that same recipe. Although I use some red wine in it as well. And mushrooms, for the earthiness.
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Chuck in some Marmite, it makes stew really rich, I also use it in my Cottage Pie.
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
Corporal Jean-Marc H. BECHARD, 6 Aug 1993
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05-24-2024, 08:51 PM
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#110
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Franchise Player
Join Date: Apr 2013
Location: Cowtown
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I’ve been making birria beef a few times a year and it’s been a great addition to our dinner rotations. It takes about 20 hours all in to make it but most of that is passive cooking time.
I’ll usually buy 2 beef tri tips from Costco, season them with salt and pepper and smoke them for 8 hours on the lowest possible temp. This is to get the smoky flavour and not for cooking. After that I put them both in the slow cooker with chicken stock, adobo chilies, guajillo peppers, bay leaves, cloves and a few other odds and sods. They get slow cooked for 10+ hours until the meat is shredding consistency.
Then I take corn tortillas and dip them in the stew and fry them, the frying is key and delicious. Top the beef off with your favourite taco toppings and enjoy. It’s a long process but you make a ton of food and lots of leftovers.
__________________
Quote:
Originally Posted by oilboimcdavid
Eakins wasn't a bad coach, the team just had 2 bad years, they should've been more patient.
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The Following User Says Thank You to PaperBagger'14 For This Useful Post:
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