What can you cook?

[Nighthawk]

I'm interested in how snapping turtles would taste.

 

And since it's southern, I'd assume it'd be deep-fried.

Not entirely unlike alligator, as they're both reptiles, but more fishy, and make the fish in the flavor catfish. A bit of a sour texture... overripe is the word that comes to mind, but not in an unpleasant way.

[Guest]

Fried Rice with Leftover Breakfast Meat. Iron Chef I am not.

It's still good.

[Vyce]

He knows a lot about what he knows about, but I bet he won't have a meth recipe.

Hey, even I have a meth recipe.

 

I can cook provided I have a recipe to follow or if it's something I've prepared before. I find that I have the best results, for whatever reason, with breakfast dishes.

[Guest Brian]

I can cook just about anything. Give me a recipe and I'm fine. From memory, I know how to do chicken and veal parmigiana, chicken adobo, lumpia, mungo (sp?),chow mein, French Onion Soup, French Toast, meat ragu, neapolitan ragu, spaghetti with meatballs, chicken saltimbocca, chicken cordon bleu, cheesecake, flan, sweet rice, and a few other things I can't think of off the top of my head.

 

I have some original recipes, not really based on anything. Some of my other dishes are modified or base off other things, but I've also have some original things. I have a couple of spice rubs I really like, one is a jerk, two different barbeque sauces (a smoky and a sweet & tangy & spicy), a veal dish with a cream and paprika sauce, vodka chicken (I busted this out once at a poker game and I had no idea what i was doing, but it was pretty simple). When I was working at the store, I used to sell barbeque sauce for $5 for a 12 oz bottle. Mom taught me how to make a nice soy sauce, beef, and vegetable stew, which I don't know where she got it from. I also came up with a completely different way of making ice cream, which is easier and also completely avoids curdling, that I haven't seen anyone else use.

 

I also stock some of my pantry. Stocks are incredibly cheap if you know people who get rid of bones. I make my own because I need to reduce it to demi-glace at times. I have been working on my tomato sauce over the years, so it's perfect for using in my pot roasts and as an accent in other dishes, but also works well on it's own as a sauce. I used to make sausages at home with pops, and once and a while I make some, but not very often.

[Dimensions]

I've cooked ice cream before.

[El Psycho Diablo]

Pretty much anything.

 

I can cook with a recipe, but a lot of times I don't need one.

[LessonInMachismo]

I can cook a lot of different things. Do I have time to do so? No.

[Guest Agent of Oblivion]

I'm pleading the fifth on the meth topic.

 

I'm no gourmet, but I can do vittles. Big pieces of meat with gravy, anything breakfasty, veggies. I can make bread, noodles, and pie crust from scratch. I'm the fourth generation to have used the ominous black iron skillet that hangs in my mother's kitchen.

[Kaertos]

First off, I want to say that reading this thread is making me hungry, and with no money in my pocket to get snacks out of the vending machine, noon is a long ways off...

 

I have a few things that I can make, none of them that difficult really, but since my wife likes them, I keep in practice.

 

I make great tuna salad. My spaghetti sauce is very good, my chili (based on my grandpa's recipe) is very good. Recently, I've been making chicken strips coated in Frosted Flakes or Cap'n Crunch (better than it sounds).

 

Oh and just because I'm from southern Ohio, don't think I make any of that nasty Cincinnati chili with cinnamon or chocolate in it. Mine is more a midwestern version, more meaty and less spicy than traditional tex-mex / western chili.

[Cartman]

Baked Kielbasa:

 

Pretty easy to do. Take 2 Kielbaba's, a bag of Potatoes, Bag of Carrots(or frozen whichever u prefer), Some Celery, an Onion, and some Vgetable broth.

 

Chop the potatoes in cubes, I leave the skin on.

 

Chop up the carrots to whatever desired size you like.

 

Chop up the celery however u like also.

 

Cut up the kielbasa in slices as well.

 

Throw it all in a glass baking pan and dump in a can of Vegetable broth and bake for 2 hours on 350 degrees.

 

Enjoy.

[Ace309]

I also do a mean stovetop beef bourgignon. Really, any of Rachel Ray's 30-Minute Meals recipes are fair game for evenings when I need to cook something mildly impressive.

 

My New England Boiled Dinner a la The Joy Of Cooking is great, too... just corned beef with potatoes, cabbage and baby carrots thrown in at various points.

[Vern Gagne]

Anyone cooked chicken on the grill? Very tasty!

[Vyce]

Anyone cooked chicken on the grill? Very tasty!

I can't imagine there are people who haven't cooked chicken on the grill. Whenever I grill, it's an absolute must to have some sort of chicken - usually a boneless, skinless breast that I've had soaking in some sort of marinade.

 

BTW, where do all of you get your recipes? Occasionally I'll check out a book from the library, but mostly I'll either get a recipe from the newspaper or off the Food Network website.

[Vern Gagne]

Mostly from my Mom. She's got a bunch of cookbooks, and her own recipes she's been using for years.

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Allrecipes.com is a good one. I have a few notebooks of recipes which I gather from packages, books from the library, off Food Network, family recipes, just whatever I find, try and like. Just whipped up an Elvis special, fatty but yum.