Cooking with Maintankadin

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Re: Cooking with Maintankadin

Postby Panzerdin » Tue Jul 21, 2009 5:14 pm

What is the Australian way?
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Re: Cooking with Maintankadin

Postby Lusei » Tue Jul 21, 2009 5:17 pm

It all comes down to the method of how its cooked.
Its different all over the world meaning the taste is different but that doesn't mean BBQ has to be covered in ash to say its BBQ'd.
I had a Venezuelan (Spelling?) BBQ once and the amount of different sauces actually put on the rocks during the BBQ was insane.
It tasted really nice.
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Re: Cooking with Maintankadin

Postby Minnerva » Tue Jul 21, 2009 5:36 pm

Panzerdin wrote:What is the Australian way?

I think the Australian way is murder the person with the food and cook it by the river as you dispose of the body.
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Re: Cooking with Maintankadin

Postby Vanifae » Tue Jul 21, 2009 6:48 pm

You are not funny, share cooking stuff/recipes or GTFO.
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Re: Cooking with Maintankadin

Postby Viycktor » Tue Jul 21, 2009 7:02 pm

In America, BBQ is the leftover/crap/tough cuts of meat that were for the poor/slaves. (Lobster was like this once upon a time in the NE)
And they used magic to turn it into awesome.

I grew up in Texas, and while I've lived a number of places and appreciate a lot of different BBQ (SC for one), brisket and sausage (not ribs and pork) is what I think of when I hear BBQ. I can also do some amazing things with flank and skirt steak when the necessity arises.

BBQ:
I like a nice sliced smoked brisket sandwich with good slaw and potato salad and german sausage on the side. Fried okra needs no excuse, but this is as good a one as any.
For ME, dessert was always thick banana pudding (with Nilla wafers of course) but fresh fruit cobbler is also common.

In my current living environment, I'm unable to grill/smoke a brisket long enough to do it justice. So I gave up and did something entirely different (this isn't Texas, so I won't be tossed in jail). I basically made my tomato-based sauce (thin) with all the herbs/spices (including mustard and chipotles in adobo) and tossed it with the brisket in the slow cooker overnight just to make sure the meat was cooked through. Then I took out the meat and the sauce, reduced the sauce and tossed the meat on the grill long enough to give it a good edge.

The trick is to NOT overdo it in the slow cooker. You're just replacing those 8-10 hours in the smoker with 8-10 hours in a stone 'oven'. Too much heat or time will cause it to fall apart, which is bad in this case. And, of course, slice against the grain.
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Re: Cooking with Maintankadin

Postby Thalia » Tue Jul 21, 2009 7:07 pm

Viycktor wrote:In America, BBQ is the leftover/crap/tough cuts of meat that were for the poor/slaves. (Lobster was like this once upon a time in the NE)
And they used magic to turn it into awesome.



I thought that was creole or Cajun cooking?
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Re: Cooking with Maintankadin

Postby Thalia » Tue Jul 21, 2009 7:12 pm

This is Aergis's favorite meal, and one of mine too. Was taught by my dad and it's very simple, best shrimp I've had in my life.

-Go to costco and get their big black shrimp, de-vained.
-Use 1 stick of butter for about a pound of shrimp, give or take as much butter as you want.
-Garlic Salt

So throw the stick of butter in a pan, also throw in all the shrimp, liberally season it with the garlic salt and stir. Have your temp around medium-high. Once the butter is melted, re stir, and if your shrimp are getting pink turn off the heat and cover the pan. Let the steam cook your shrimp, this ensures you don't over cook them, that makes them tough. Having tender shrimp is the best way to enjoy shrimp. Now get some steamed rice and put your shrimp on top and drizzle the rice with the liquids from the pan.

You eat it like this, get one shrimp, sucks the yummy garlicky butter juice out of the shell, take the shell off, eat shrimp and scoop some rice.

Ejoy.

Requires lots of finger licking.
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Re: Cooking with Maintankadin

Postby Snake-Aes » Tue Jul 21, 2009 10:19 pm

Shrimp hates me.
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Re: Cooking with Maintankadin

Postby Aubade » Wed Jul 22, 2009 5:28 pm

So i almost forgot how much simple mac and cheese is good.

Mac and cheese with cut up hot dogs = love
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Re: Cooking with Maintankadin

Postby mew » Thu Jul 23, 2009 6:47 am

Thalia wrote:This is Aergis's favorite meal, and one of mine too. Was taught by my dad and it's very simple, best shrimp I've had in my life.

-Go to costco and get their big black shrimp, de-vained.
-Use 1 stick of butter for about a pound of shrimp, give or take as much butter as you want.
-Garlic Salt

So throw the stick of butter in a pan, also throw in all the shrimp, liberally season it with the garlic salt and stir. Have your temp around medium-high. Once the butter is melted, re stir, and if your shrimp are getting pink turn off the heat and cover the pan. Let the steam cook your shrimp, this ensures you don't over cook them, that makes them tough. Having tender shrimp is the best way to enjoy shrimp. Now get some steamed rice and put your shrimp on top and drizzle the rice with the liquids from the pan.

You eat it like this, get one shrimp, sucks the yummy garlicky butter juice out of the shell, take the shell off, eat shrimp and scoop some rice.

Ejoy.

Requires lots of finger licking.
That sounds so awesomely bad for you :( I'm wondering if mildly fried rice would work better? I do love steamed rice though.
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Re: Cooking with Maintankadin

Postby Kathane » Thu Jul 23, 2009 7:40 am

Mmm, cooking.

Made these last night:

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Living in So Cal, grilling is a requirement of the repertoire, but I have a Weber Smokey Mountain for making real BBQ. On the grill, I'm mostly about chicken and pork chops, with a good burger thrown in here and there. In the kitchen itself, I bake, cook, fry, boil, etc.

The popularly re-requested items out of my kitchen include: Brisket Chili, Orgasmic Brownies (and their equally seductive younger sister, Orgas-mint Brownies), Sweet Potato Pecan crumble, Roasted Garlic and parmesan mashed potatoes, nachos, pulled pork, ribs, Chef Juke's Raspberry-Chipotle BBQ sauce, cornbread stuffing, Black bottom pecan pie and others.

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Re: Cooking with Maintankadin

Postby Thalia » Thu Jul 23, 2009 9:42 am

mew wrote:
Thalia wrote:This is Aergis's favorite meal, and one of mine too. Was taught by my dad and it's very simple, best shrimp I've had in my life.

-Go to costco and get their big black shrimp, de-vained.
-Use 1 stick of butter for about a pound of shrimp, give or take as much butter as you want.
-Garlic Salt

So throw the stick of butter in a pan, also throw in all the shrimp, liberally season it with the garlic salt and stir. Have your temp around medium-high. Once the butter is melted, re stir, and if your shrimp are getting pink turn off the heat and cover the pan. Let the steam cook your shrimp, this ensures you don't over cook them, that makes them tough. Having tender shrimp is the best way to enjoy shrimp. Now get some steamed rice and put your shrimp on top and drizzle the rice with the liquids from the pan.

You eat it like this, get one shrimp, sucks the yummy garlicky butter juice out of the shell, take the shell off, eat shrimp and scoop some rice.

Ejoy.

Requires lots of finger licking.
That sounds so awesomely bad for you :( I'm wondering if mildly fried rice would work better? I do love steamed rice though.


I know! I myself dont suck out the juice, the shrimp get the flavor really good so I just peal them first and put them on my rice and just eat it like that, but Mr. Aergis loves butttaaa
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Re: Cooking with Maintankadin

Postby Arcand » Thu Jul 23, 2009 10:05 am

Panzerdin wrote:BBQ is exactly like baked, except that it's covered in Ash.


This sounds like you're doing something fundamentally different - I've never had ashy barbeque, on propane or charcoal. What kind of fire do you use?

And it's not like baked because you get higher surface temperatures which cause all kinds of moderately carcinogenic and thoroughly glorious chemicals to form on your meat.
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Re: Cooking with Maintankadin

Postby Thalia » Thu Jul 23, 2009 10:20 am

I used to be so ignorant about BBQ, I used to think it was anything covered in BBQ sauce lol, So when I'd see places that said Korean BBQ I'd be like ewww Korean food with BBQ sauce. Then when I learned that BBQ is grilling I was like OOOO Korean BBQ, and I went and ate it then I was like "OMG THIS @HIT IS GOOD".
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Re: Cooking with Maintankadin

Postby mew » Thu Jul 23, 2009 12:32 pm

Thalia wrote:I used to be so ignorant about BBQ, I used to think it was anything covered in BBQ sauce lol, So when I'd see places that said Korean BBQ I'd be like ewww Korean food with BBQ sauce. Then when I learned that BBQ is grilling I was like OOOO Korean BBQ, and I went and ate it then I was like "OMG THIS @HIT IS GOOD".

I actually prefer my BBQ sauceless. It's kind of like steak in that good barbecue doesn't need extra flavoring. But barbecue sauce > steak sauce, so I use it a little but still prefer the taste of the meat itself.
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Re: Cooking with Maintankadin

Postby Shirak » Thu Jul 23, 2009 2:21 pm

Wow, can't believe I overlooked this thread...

I do most of the cooking. I grill, use a smoker, use the oven, depends on what the mood is.

Although, tonight I'm thinking I may stop by the store and get some augratin (spelling) potatoes and ham and bake those up. Haven't had that in a long time.

I'm thinking some smoked salmon this weekend maybe...

Now I'm hungry...
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Re: Cooking with Maintankadin

Postby mew » Thu Jul 23, 2009 2:32 pm

So I have a question.
I want to do steamed lobster this weekend:
http://allrecipes.com/Recipe/Steamed-Lo ... etail.aspx
But I do not have a steamer. Instead I have a rice cooker+steamer. The recipe says to put the lobster right above the inch of boiling water. If I were to use my rice cooker (as opposed to having to purchase a steamer that I'd very seldom use) the lobster would be about 4-6 inches above the water. Would this still cook properly? I would hate myself if I jacked up a $25 meal =(

Edit: Shirak, how expensive and large is a smoker? How easy is it to smoke your own salmon? Smoked salmon is one of my all-time favorites, but I couldn't imagine how I would prepare it at home.
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Re: Cooking with Maintankadin

Postby Vanifae » Thu Jul 23, 2009 2:53 pm

Just buy the damned steamer thingy.
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Re: Cooking with Maintankadin

Postby Koatanga » Thu Jul 23, 2009 3:01 pm

My specialties are mostly on the grill. Charcoal only - no gas, please. I use Manuka shavings for a bit of interesting flavuor.

The obvious basics are steaks - I love a bone-on rib steak, about 3-4 cm thick. Medium rare or GTFO. I also do baby back ribs, marinated in orange/pineapple juice and rum.

But the faily favourite is a boneless leg of lamb. It gets generously seasoned with garlic, rosemary, salt, and pepper, and trussed into a rough football shape. I grill it using banked coals and indirect heat for about an hour and a half. I have a wireless probe thermometer to tell me when it's done.

Inside the house, I do a nice pan-fried eye fillet of beef. The sauce is simple - just deglaze the pan with red wine, and add a knob of butter to finish it off.

For my wife's birthday, I made her Eggs Benedict for breakfast. My hollandaise sauce was perfect - velvety, tangy rich goodness.
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Re: Cooking with Maintankadin

Postby Shirak » Thu Jul 23, 2009 3:33 pm

mew wrote:So I have a question.
I want to do steamed lobster this weekend:
http://allrecipes.com/Recipe/Steamed-Lo ... etail.aspx
But I do not have a steamer. Instead I have a rice cooker+steamer. The recipe says to put the lobster right above the inch of boiling water. If I were to use my rice cooker (as opposed to having to purchase a steamer that I'd very seldom use) the lobster would be about 4-6 inches above the water. Would this still cook properly? I would hate myself if I jacked up a $25 meal =(

Edit: Shirak, how expensive and large is a smoker? How easy is it to smoke your own salmon? Smoked salmon is one of my all-time favorites, but I couldn't imagine how I would prepare it at home.


You can get smokers ranging from $200 to $2000 USD depending on how fancy and big you go. You can also get a ECB (El Cheapo Brinkman) for about $70.

Smoking salmon is actually pretty easy, but can be time consuming. I bring mine about 12 hours. Then you pat dry and let a tacky "Film" (I forget the name) form on the meat. Then you smoke it till it's done to you're liking. Some smoke it at a much lower temp, say around 170. Take longer but you don't get the small white "tears" form on the meat.
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Re: Cooking with Maintankadin

Postby Kathane » Fri Jul 24, 2009 8:29 am

Shirak wrote:Smoking salmon is actually pretty easy, but can be time consuming. I bring mine about 12 hours. Then you pat dry and let a tacky "Film" (I forget the name) form on the meat. Then you smoke it till it's done to you're liking. Some smoke it at a much lower temp, say around 170. Take longer but you don't get the small white "tears" form on the meat.


Shirak, the word you're looking for is "pellicle."

One trick to successfully smoking salmon is to place lettuce leaves on the grill of your smoker before placing the fish. Saves a build up of "fishiness" on the grills and makes the salmon (or other fish) slide right off.
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Re: Cooking with Maintankadin

Postby Kathane » Fri Jul 24, 2009 8:34 am

mew wrote:Edit: Shirak, how expensive and large is a smoker? How easy is it to smoke your own salmon? Smoked salmon is one of my all-time favorites, but I couldn't imagine how I would prepare it at home.


I am not Shirak, but I play one on TV....waitaminute...

As Shirak mentioned, price and size are fluid, and generally directly related to each other. I use a Weber Smokey Mountain (WSM) bullet style charcoal smoker. Costs ~$200, and is IMO, the best smoker available in that price range. For smoking fish, particularly if you want to cold smoke, a cheap electric smoker from Wal-Mart, etc is probably a better tool for a beginner than a charcoal smoker. Expect to pay anywhere from $25-50 for a a cheap electric smoker. As Alton Brown has shown, all you *really* need to smoke salmon is a hot plate, a cardboard box, and wood shavings :lol:
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Re: Cooking with Maintankadin

Postby mew » Fri Jul 24, 2009 8:54 am

Kathane wrote:
mew wrote:Edit: Shirak, how expensive and large is a smoker? How easy is it to smoke your own salmon? Smoked salmon is one of my all-time favorites, but I couldn't imagine how I would prepare it at home.


I am not Shirak, but I play one on TV....waitaminute...

As Shirak mentioned, price and size are fluid, and generally directly related to each other. I use a Weber Smokey Mountain (WSM) bullet style charcoal smoker. Costs ~$200, and is IMO, the best smoker available in that price range. For smoking fish, particularly if you want to cold smoke, a cheap electric smoker from Wal-Mart, etc is probably a better tool for a beginner than a charcoal smoker. Expect to pay anywhere from $25-50 for a a cheap electric smoker. As Alton Brown has shown, all you *really* need to smoke salmon is a hot plate, a cardboard box, and wood shavings :lol:
Vanifae told me that for a smoker you'd have to have a yard or something due to the amount of smoke :( We just have a balcony so I think a smoker at this point in time is out of the question.
I will probably get one someday though, it would be great to smoke all sorts of meats. Are the cheap ones as horrible as the price difference would indicate?
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Re: Cooking with Maintankadin

Postby TonicTank » Fri Jul 24, 2009 8:54 am

Kathane wrote:
mew wrote:Edit: Shirak, how expensive and large is a smoker? How easy is it to smoke your own salmon? Smoked salmon is one of my all-time favorites, but I couldn't imagine how I would prepare it at home.


I am not Shirak, but I play one on TV....waitaminute...

As Shirak mentioned, price and size are fluid, and generally directly related to each other. I use a Weber Smokey Mountain (WSM) bullet style charcoal smoker. Costs ~$200, and is IMO, the best smoker available in that price range. For smoking fish, particularly if you want to cold smoke, a cheap electric smoker from Wal-Mart, etc is probably a better tool for a beginner than a charcoal smoker. Expect to pay anywhere from $25-50 for a a cheap electric smoker. As Alton Brown has shown, all you *really* need to smoke salmon is a hot plate, a cardboard box, and wood shavings :lol:

I saw that episode, complete genious.

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Re: Cooking with Maintankadin

Postby Kathane » Fri Jul 24, 2009 9:06 am

mew wrote:Vanifae told me that for a smoker you'd have to have a yard or something due to the amount of smoke :( We just have a balcony so I think a smoker at this point in time is out of the question.
I will probably get one someday though, it would be great to smoke all sorts of meats. Are the cheap ones as horrible as the price difference would indicate?


You can limit the amount of smoke output by limiting the wood input. If you're doing it right, a smoker should be putting out a fairly light, blue/gray smoke, nothing particularly heavy, moreso with cold smoking. If you've got upstairs neighbors, they might not appreciate the wafting smell of wood smoke or the tempting aroma of cooking meats, though. :wink:

The cheap electrics are not horrible, they're just very limited. Limited capacity, limited temperature range. Neither are a huge problem when starting out. If you have a low/no wind flow area for them, they're fairly temperature stable, but they tend to be loosely constructed and will bleed off heat relatively easily, particularly if trying to maintain hotter cooking temperatures.
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