Which Cooking Skill Would Likely Get You "Chopped"?
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4 years ago
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plllog
4 years agogardengal48 (PNW Z8/9)
4 years agoRelated Discussions
What cooking shows do you like?
Comments (23)My cooking show tastes have changed significantly over the past few years. I used to prefer shows that displayed cooking a meal start to finish, but now those are relegated to background noise at best. If there's meaningful discussion about ingredient choices or cooking methods I'm all ears, but beyond that the recipes are a google search away and I no longer feel I gain anything from watching someone dice an onion or throw a chicken cutlet on a grill pan. Sorry Giada, Ina, and especially Ree, but while you've each got excellent recipes which I almost consider T&T before even trying, your shows have become painful for me to watch. Unlike others who have commented above, I now actually prefer some of the competition shows. Chopped, Iron Chef... what can be more inspirational than watching accomplished chefs pull creativity out of their @sses under the pressure of competition and time constraint, and see what works and what doesn't? Much more interesting to me than watching someone execute a recipe. If you were to judge by my DVR or dinner table you'd see that I take the most inspiration from shows that "observe food" and at most give a few minute Cliff's note of the preparation. They give me an idea from which I can google and/or improvise on my own. To that end, while the goofy catch phrases and grease-dripping-down-the beard are a major turn-off, Guy's DD&D has influenced my kitchen most in recent memory. It's typically nothing gourmet (heck, look at the name of the show) but it's got some good looking food. I'm also a growing fan of Anthony Bourdain's Parts Unknown because it's so not boring....See MoreDo you cook like an engineer or a writer?
Comments (63)I love this question. Can't answer it, but very interesting! I work in Documentation, but have some ability to be creative with it. I provide the instructions (with photos that I take....very amateurishly) for manufacturing products. I can set up pages of instructions however I like. The content and process have to be precise and accurate, but visually there's room to make them my own. In the kitchen, I rarely follow a recipe and can't duplicate what I make. I hate to measure, except in baking, and even then I just scoop flour and shake 'til level-ish. I've used my kitchen scale to brag about the weight of a tomato more than weigh ingredients! LOL Recipes are just ingredient lists and general process guidelines for me. On a rare occasion I'll follow to a tee, but I hate it! Meals are planned around what needs to be used up in the fridge/freezer. Like now, I know I need to eat up last years frozen asparagus because it's almost time for fresh stuff! Sometimes I look in the pantry/fridge/freezer and see a couple of ingredients that trigger a thought about something to make. This is very similiar to how my mom cooked. Recipes for baking, wing with everything else. Deanna...See MoreWhat Would You Do With This Basket, Chopped chef?
Comments (7)So the 4th of July is over. In my basket I have strawberries, left over medium rare rib eye steaks, left over green beans with onions and bacon, some hard left over rolls. In my fridge I have whipping cream, watermelon, salad greens, lemons and some Jack Daniels. How would you win this challenge? So first of all, Have You Ever Heard of REHYDRATING Meat? Just saying, I have seen plenty of pros rehydrate meat by putting a liquid, seasoning, and the meat into a vacuum sealer and then letting it "soak" in the liquid, heck even I can do it. Next coat it in a breading of the hard left over rolls and bacon, also put butter or some other liquid (like lemon juice from the lemons) in the breading mixture that way the meat doesn't get dry. Since the meat is already cooked you don't have to put it in the oven to finish it off, so you may want to do all of the stuff I have already said towards the end. Also this is in the CHOPPED kitchen right? Anywho to take away from the richness of the rare rib eye steaks with a warm green bean onion salad with a vinagret (I don't think that that is spelled right but whatever). The warm vinagret will be made of the strawberries some lemon juice, the stuff you have left over) and water. The sweetness of the strawberries will compenstate for the no sugar. First however you will want to masarate the strawberries in water and then blend that all together with one part of lemon juice and watermelon. The green beans will be put into a sauce pan with the vinagret. Serve the warm salad on top of the lemon, bacon, roll incrusted rib eye with the lemon, watermelon, strawberry vinagret. The end, you won, MERRY CHRISTMAS....See MoreNew skills/outdoor cooking fun
Comments (10)We smoke 2-3 times per week. In fact, we are smoking ham and corn on the cob today, by request of our son who is visiting. The Smoke Vault we got in December is huge (24"W x 16"D with four racks) compared to the worn out smoker we used previously. Mesquite is probably our least favorite wood to smoke with; alder, wild cherry, apple, pecan, hickory, etc. are favored. To smoke corn, just tie cooking string around the cob end to hold the husks in place and soak in cold water until ready to smoke. After it has been cooked, and cooled enough to handle, just remove the husks and silk. The silk is much, much easier to remove after cooking--saves a lot of time! --------------------------------------- I am a bit between learning new skills or adopting a fresh hobby/area of interest right now. Will have to wait until something strikes my fancy. We downloaded Windows 10 this week. Learning how to tweak it should keep me busy for a little while. Please let this one be the last; I was happy with the Windows 7 and would rather not have had to switch. But I learned from XP that there is no sense putting off this one because, too soon, nothing will work properly without support. It was pleasantly surprising how little difference there was using the computer after Windows 10 was installed, especially after reading some of the thread posts I saw in KT not long ago....See MoreSherry8aNorthAL
4 years agoOlychick
4 years agofoodonastump
4 years agolast modified: 4 years agoUser
4 years agoWalnutCreek Zone 7b/8a
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4 years agoSherry8aNorthAL
4 years agonancyjane_gardener
4 years agoLouiseab
4 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
4 years agogardengal48 (PNW Z8/9)
4 years agoGooster
4 years agoJohn Liu
4 years agobragu_DSM 5
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4 years agoSherry8aNorthAL
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4 years agoCA Kate z9
4 years agoSherry8aNorthAL
4 years agoLouiseab
4 years agolast modified: 4 years agoSherry8aNorthAL
4 years agoartemis_ma
4 years agolast modified: 4 years agoartemis_ma
4 years agolast modified: 4 years ago2ManyDiversions
4 years ago
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