Let's talk about cooking

[Wendy Summers]

Since everyone seems to be trolling again lately - let's go for something a little lighter and fun - I had my video equipment out and I was hungry so I filmed myself rambling while cooking.

This particular time I made a stir fry out of shredded chicken, hot peppers, tomatillos, onions, carrots, sunflower seeds and faux sauce (my homemade soy sauce substitute).

Tranny Porn Star Kitchen_2 - YouTube (http://www.youtube.com/watch?v=WQTYB6wrP6o)

So... what do you make in the kitchen?

[GroobySteven]

Tonight I'm making smoked haddock chowder.
It's wet and cold outside so the perfect dinner.

[nysprod]

I'm heading over to my favorite Columbian restaurant...1/2 roasted chicken, rice & Beans, salad with avocado and maduras...all for just $10 served by a hottie Columbianita...yum!

[Jericho]

So... what do you make in the kitchen?

Fire and smoke usually! :shrug

[Wendy Summers]

I'm heading over to my favorite Columbian restaurant...1/2 roasted chicken, rice & Beans, salad with avocado and maduras...all for just $10 served by a hottie Columbianita...yum!

That sounds good...

[Kevin Dong]

Great food porn Wendy! Love watching people cook food at home.

[nysprod]

That sounds good...

Yeah, way too much drama lately...I wanna relax with some food, some hot sex, and a good night's sleep...

[Dino Velvet]

Nice video, Wendy. I like to cook too but I'm not much of a chef. I'm good with burgers, steaks, chops, and chicken but leave the fancy stuff to take-out. I make some good Breakfast Dishes and Mexican Food also.

[iagodelgado]

Fajitas. Chicken. Pork. Onions, peppers, mushrooms. Home made tomato salsa. Home made guacamole. All the extras.

[RallyCola]

its a steak or a burger tonight for me as i'm going to "america's runner's restaurant" since friends want to grab a drink after work and all the local places around here pretty much suck

[Stavros]

Hmmm...you keep garlic, carrots and tomatillas in the fridge? Maybe this is an American thing...?

You might find that your seeds acquire a more robust flavour if you toast them before adding them to your dish.

Other than some pepper and bad salt -try always to use sea-salt- there wasn't much seasoning in that dish!

I note also that you don't drink when you cook...the link below to the famous/notorious Keith Floyd might inspire you...

Anyway tonight I shall just have a simple roasted Poussin with rice, onions, peas and carrots, washed down with a Cotes du Rhone (Reserve). I have had a glass of Jura to get the mood going, and will watch a movie when it's all over. Definitely not Frasier...

Sauces, for what its worth, are often the most fattening component in a meal...just saying...Bon appetit!

Mediterranean Keith Floyd - Galicia (Part 1) - YouTube (http://www.youtube.com/watch?v=s6xhDIM2DX8)

[Wendy Summers]

Hmmm...you keep garlic, carrots and tomatillas in the fridge? Maybe this is an American thing...?

You might find that your seeds acquire a more robust flavour if you toast them before adding them to your dish.

Other than some pepper and bad salt -try always to use sea-salt- there wasn't much seasoning in that dish!

I note also that you don't drink when you cook...the link below to the famous/notorious Keith Floyd might inspire you...

Anyway tonight I shall just have a simple roasted Poussin with rice, onions, peas and carrots, washed down with a Cotes du Rhone (Reserve). I have had a glass of Jura to get the mood going, and will watch a movie when it's all over. Definitely not Frasier...

Sauces, for what its worth, are often the most fattening component in a meal...just saying...Bon appetit!

Mediterranean Keith Floyd - Galicia (Part 1) - YouTube (http://www.youtube.com/watch?v=s6xhDIM2DX8)

Hahaha I keep them in the fridge because I'm paranoid about pests in my place. Except for the tomatillas - they keep longer with refrigeration.

The seeds were already toasted ;)

"Drunk Kitchen" on youtube is enough to teach me the virtues of drinking while cooking. That said I planned to shoot more video later and drunk porn never ends well. LOL

[Dino Velvet]

"Drunk Kitchen" on youtube is enough to teach me the virtues of drinking while cooking. That said I planned to shoot more video later and drunk porn never ends well. LOL

I cook a lot when drinking too. If I had a show my signature line at the end would be, "Now don't burn the house down!"

[Wendy Summers]

I cook a lot when drinking too. If I had a show my signature line at the end would be, "Now don't burn the house down!"

Probably shouldn't let you have anything lit.

:dancing:

[NightmareX0666]

Love to cook! Cooks.com and Allrecipes.com are bookmarked to help me find most of my recipes. Nothing fancy mostly just comfort food type stuff pot roast or stews...and that is made a lot easier with a crock pot.

[Wendy Summers]

Love your avatar Nightmare LOL

http://www.wendysummers.com/tour/galleries/13/image_89307.jpg

[Ecstatic]

Last night was a simple dish, three-cheese mac-n-cheese: 3-yr-old cheddar, smoked gouda, and parmesian, whole grain rotini, a roux made with a little garbanzo bean flour, green peas, and stewed tomatoes. Looks like leftovers tonight, mac-n-cheese base with free-range ground beef, onion, chili and cumin mixed in. Simple fare, comfort food.

[Willie Escalade]

The way Morgan Bailey cooks, she should have an entry somewhere.

Her food's DELICIOUS.

[BellaBellucci]

My creations:

~BB~

PS: I didn't frost the cupcakes (my friend did a lousy job), but I did bake them from scratch. :lol:

[Wendy Summers]

The way Morgan Bailey cooks, she should have an entry somewhere.

Her food's DELICIOUS.

Agreed. I tried to convince her to do a video like this for my one blog but so far only Michelle Austin did one...

Cooking with a Fat Tranny Pornstar - YouTube (http://www.youtube.com/watch?v=kiiDp0r1Idg)

[Dino Velvet]

My creations:

~BB~

PS: I didn't frost the cupcakes (my friend did a lousy job), but I did bake them from scratch. :lol:

Very nice. I always figured you to be a good cook.

[fivekatz]

Cooking at home...Angel Hair with a White Clam Sauce, Mozzerla Caprese, and garlic bread!

[BellaBellucci]

Very nice. I always figured you to be a good cook.

I'm Italian. It's genetic. Even my grandfather was a Mess Sargent in WWII.

~BB~

[robertlouis]

Tonight I had home made spiced lentil and tomato soup finished with a spoonful of mango chutney, went out and sang at a local club and now I'm back home drinking tea while eating a pickled beetroot and cottage cheese sandwich on wholemeal bread - try it.

[NightmareX0666]

lol...that is awesome!

[nysprod]

My creations:

~BB~

PS: I didn't frost the cupcakes (my friend did a lousy job), but I did bake them from scratch. :lol:

Lol...why am I afraid to ask what these are??

[fred41]

Lol...why am I afraid to ask what these are??

looks like homemade gnocchi and meatballs to me (using ground veal maybe?)...the meat's hidden by the parmesan so I'm guessing.

[irvin66]

I'm Italian. It's genetic. Even my grandfather was a Mess Sargent in WWII.

~BB~

Terrific! I know for fact that Italians are very good chefs when I was in Italy last time! And they make good and healthy food!:dancing:

[nysprod]

looks like homemade gnocchi and meatballs to me (using ground veal maybe?)...the meat's hidden by the parmesan so I'm guessing.

Lol...Idk, the ones towards the bottom look like something else...

[Stavros]

A Question for both Bella and Wendy:

Do you drink wine with meals? I can understand why some people like beer, and there are now enough 'real ale' producers to make this a more interesting substitute for wine than it might have been in the past. I also am led to understand this is as big in the US as it is in the UK.

Nevertheless, I am curious to know if you get good Italian wine in the US, from personal experience and from friends' comments the wine in Italy is superior to most of its exports; and there are, after all, some really fine California wines these days.

PPS -Wendy, if you did toast those seeds, why on earth did you store them in the fridge?!! What sort of pests are you scared of??!!

[BellaBellucci]

looks like homemade gnocchi and meatballs to me (using ground veal maybe?)...the meat's hidden by the parmesan so I'm guessing.

You got it! Home made gnocchi and TURKEY meatballs (but you were close in identifying them as non-beef)! I try to cook on the healthy side. :)


A Question for both Bella and Wendy:

Do you drink wine with meals? I can understand why some people like beer, and there are now enough 'real ale' producers to make this a more interesting substitute for wine than it might have been in the past. I also am led to understand this is as big in the US as it is in the UK.

Nevertheless, I am curious to know if you get good Italian wine in the US, from personal experience and from friends' comments the wine in Italy is superior to most of its exports; and there are, after all, some really fine California wines these days.

PPS -Wendy, if you did toast those seeds, why on earth did you store them in the fridge?!! What sort of pests are you scared of??!!

I drink California and Washington state wines, mostly due to cost and convenience. My favorite white is Riesling. My favorite red is Cabernet Savignon.

~BB~

[nysprod]

You got it! Home made gnocchi and TURKEY meatballs (but you were close in identifying them as non-beef)! I try to cook on the healthy side. :)~BB~

Idk, they look more like pnocchi than gnocchi...lolollol

[fivekatz]

Baked chicken thighs, cornbread dressing with onions and mushrooms and a spinach salad with grated cheese, greek olives and an oil and vinegar salad.

[bat1]

How about Tacobell?

[Rusty Eldora]

Wendy - that stir fry looks great Bella - I can smell that amazing Italian from here.

I've been cooking since I was 10, I'm Anglo but I've been a chef in a Chinese restaurant during HS, frat house, and a number of homes. Big on grilling - I love sirloin steak rare. But I've learned Chinese cooking from my girlfriend in Hawaii and am learning Japanese cooking from my Japanese daughter in law.

I love nigari sushi with lots of wasabi, latin food, italian, american, and what is called NW cusine. Each year at the beach the neighborhood gets together for sake and sushi dinner party. I make unique tacos that people like.

My favorite is Dungeness Crab, we caught over 130 this summer. Clean them before cooking and use seawater for boiling for 15 min, then rinse in tap water and chill. With seawater they are very sweet, no need for butter or anything. Serve with a european greens salad. Also get Oysters, Clams, and Cold Water Shrimp, The shrimp season is on 4 days, 4 hours each day - what a circus. There were 75 boats at the boat launch last year.

Speaking of wines - we get good wines from New Zealand, Australia, Europe, Washington, BC, Oregon, and California. I think all locations can produce good to great wine.

[luv4Tgirls]

Can and would cook you just about anything that strikes your fancy, when should I come and cook for you

[Stavros]

I drink California and Washington state wines, mostly due to cost and convenience. My favorite white is Riesling. My favorite red is Cabernet Savignon.

~BB~

I had no idea they make wine in Washington state, I doubt we have it here but I will try and find some. I don't think we get the best California wines in the UK either, outside specialist shops, its mostly Zinfandel and the Gallo Brothers...

[Jdeere562]

Today's lunch, had the kid's over to visit. Chicken fried steaks. Egg wash with seasonings first and a shake in flour. Then another egg wash and into the coarse cracker crumbs. Fried an a cast iron skillet with canola oil.

Homemade mashed potatoes. Made gravy with some sauteed onions and buttermilk.

Steamed some frozen corn, added salt, pepper and butter. Heated up some store bought rolls. Daughter brought a pan of brownies for dessert.

Nothing fancy, just soul food, but OH SO GOOD!

[Jimmy W]

Keith Floyd! Thats is a name I haven't heard in decades! What a character. I used to love watching his show on PBS. Thanks for the memory.

[Jimmy W]

If youre like me and cant cook anything but chicken, I usually rely on any GOYA product but the Moppin' Sauce and Hot Spice (more flavor than heat) from Sylvias of Harlem make even me a gourmet. These products are easy to find in New York obviously but you wont go wrong if you order anything from Sylvia on line.

[Jimmy W]

and dont forget this

[Wendy Summers]

I got back in the kitchen - this time with my hot friend, Amy Gray -- we prepare to gobble down some thick, juicy meat...

Tranny Porn Star Kitchen 3 Wendy Summers & friend Amy Gray - YouTube (http://www.youtube.com/watch?v=hD2WMt2y9UE)

[Molly D'Vyne]

I have no professional training, but I love cooking! I pull a lot of inspiration from my Southern heritage... and the wide variety of cooking I grew up with... but also just from traveling around and cooking around friends' and partners' diets.

I post a lot of pictures of things I cook and eat on my family-friendly Instagram (as well as a bunch of pictures from various shows I'm involved with or attend)... feel free if you'd like to follow! http://instagram.com/echozaurora (DJ/Producer name, don't post about pr0n on it lolplz for the sake of accidentally linking my grandparents to something xD)

Anyway, here's a meal I did for a couple friends last month that wanted something Indian-inspired:

Tandoori chicken, mixed bean masala served over yellow rice, naan bread, a savory yogurt based dipping sauce, and Greek yogurt with chopped mint and raspberries.

I didn't bake the naan from scratch because of the time restraint and lack of having the right things around... (and the yogurt started out plain)... but they loved the meal!

[dderek123]

Occasionally I make a pretty decent curry. Masaman is my favourite at the moment.

[buttslinger]

down home cookin'

[TempestTS]

I have an agreement with the local fire department not to make anything more complex than coffee any more...

[dderek123]

down home cookin'

My favourite!

[robertlouis]

Just call me the soup dragon (arcane UK children's television reference there).

I'm pretty well known for coming up with new soup recipes.

Today I made a huge pot of carrot, coriander, ginger and orange. Rather nice.

[Lovecox]

I cooked a whole fresh trout (cleaned and butterflied, of course) in bacon. Nothing else, no salt, no pepper ... it was fantastic. So simple.

[robertlouis]

I cooked a whole fresh trout (cleaned and butterflied, of course) in bacon. Nothing else, no salt, no pepper ... it was fantastic. So simple.

Even nicer if you add some parsley butter and a few toasted flaked almonds.

Yum.

[flabbybody]

I get fresh lump crab meat from Whole Foods and I make crab cakes using egg hallah bread and mayo as binder. I have a secret dipping sause to go with them. Stouffer Mac'n cheese is perfect side

[Prospero]

Last night I did a Thai and Chinese mid for dinner - prawns marinated in coconut, lemon grass, chilli and garlic together with a sesame chicken dish with a variety of spices. Very rich but delicious.

[Prospero]

Molly that Indian dish looks just terrific. Can I come around for supper sometime! (Southern heritage? I though you were English. So what is it - like Peckham, Bromley or the Home Counties?)

My real speciality is North Africa food. Slow roasted lamb with couscous, dates, orange water, almonds and a few other ingredients is my current "signature" dish.

[Molly D'Vyne]

Molly that Indian dish looks just terrific. Can I come around for supper sometime! (Southern heritage? I though you were English. So what is it - like Peckham, Bromley or the Home Counties?)

My real speciality is North Africa food. Slow roasted lamb with couscous, dates, orange water, almonds and a few other ingredients is my current "signature" dish.

American here lol, although I do love some British television...

I'm from Charleston, SC originally. Gotta love US homestyle cooking. Fry all the things!

North African food I'm not very familiar with, but that does sound amazing. :D

[Prospero]

Darn... but I do love Charleston. Got friends who have a place overlooking the harbour. It's a fun city.

[robertlouis]

American here lol, although I do love some British television...

I'm from Charleston, SC originally. Gotta love US homestyle cooking. Fry all the things!

North African food I'm not very familiar with, but that does sound amazing. :D


Aha! You must have some Scottish heritage, lassie! :dancing:

[Molly D'Vyne]

Aha! You must have some Scottish heritage, lassie! :dancing:

Since you mention that, I believe I do actually lol.

[Tits McButts]

Fraiser? Really, Wendy?
Food looks good though.

[robertlouis]

Since you mention that, I believe I do actually lol.

Splendid. Come over here and I'll show you what a Scotsman has under his kilt.

It's known as a Big Mac..... :banana:

[eded]

how to prepare a kbab?

[Wendy Summers]

Fraiser? Really, Wendy?
Food looks good though.

It's better than I would have thought. I like getting caught up on good TV I missed.

[sukumvit boy]

Just thought I would reopen this nice old thread to lighten things up a bit and allow new members to share their thoughts.
I see from previous posts that some , like Jericho , limit their culinary endeavors to "fire and smoke" while others seem to be quite accomplished in the kitchen.
With regard to the above unanswered question from eded about how to cook kbab , I just cook it on the broiler pan under the broiler ,no special equipment needed except bamboo or metal skewers . For a simple and quick kabab I just dredge chunks of tender cuts of beef , lamb or chicken breast with chunks of tomato ,onion , bell pepper ,and portabella or shiitake mushrooms in a bath of oil , salt , pepper and soy sauce with Chinese 5 spice powder or curry powder. Arrange them on the skewers and cook them under the broiler.Serve with rice and / or a salad.
Quick and easy.
I grew up in a household where everyone liked to cook and we were all eager to show off and share our latest creations and experiments. So I always felt at home in the kitchen.Something which I later appreciated and saved me a ton of money as a student / single person.
How about you?

[Wendy Summers]

Cooking you say? Here's some food porn I tweeted out a few days ago...

994848994847

[ILuvGurls]

Bought this smoker last year and it's turned out to be a great investment.....smoked chicken wings...did not last long

[ILuvGurls]

This was Christmas dinner....Standing Rib Roast

[ILuvGurls]

Boston Butt makes some great pulled pork.

[Stavros]

What foods basic to many tables do people find impossible to eat?

Number one: Rhubarb, the most disgusting so-called 'fruit' in the western world. It doesn't matter how you prepare it, it looks like poison, and tastes like poison because it is.

Number two: ancient English tubers like Swede and Turnips, which were used in meals before we imported potatoes from the Americas. Turnips have a sweet edge which tastes like it is derived from pig vomit, it doesn't matter if you boil them, bake them or strip them into 'chips'/fries, they are an abomination and it is because they were a staple part of the diet in Britain that we were so easily over-run by the Romans, the Vikings and the Normans.

Number three: Organs -I cannot put liver and kidney into my mouth, no matter how you cook them. Give some thought to how the liver and kidneys function in the body, and you may understand why. As for brains, I already have one, I don't need to eat more, and let's face it, in the simple case of sheep, why would you want to eat the brains of one of planet earth's most stupid creatures?

[Gillian]

None of the ones you mention ... :)

There are very few things I won't eat, but I am very fussy about "feel in the mouth". If I'm preparing a soffritto for a ragu, I want finely chopped onions, carrot and celery. My brother on the other hand will roughly chop everything and then tell me it's "rustic".

The look and feel of food, IMHO, significantly affects its appeal and flavour.

[sukumvit boy]

Boston Butt makes some great pulled pork.
Yum , all those look so good makes me wish I had a smoker.

[sukumvit boy]

My paternal grand parents were Italian immigrants and and we had butchers and bakers in the family . That brings to mind two traditional Italian foods that were served at my house for this time of year , Easter and Saint Joseph's Day (this year St. Joseph's day is march 19th).
Roasted sheep's head for Easter which scared the hell out of me as a kid , and still does . And zeppoli for Saint Joseph's Day , still one of my favorites.
997796997797997798997799997799

[Stavros]

I know the top chefs all say you should every part of the animal, but I do not agree. Other than the organs, the head is just to spooky as the photos above demonstrate. A filipino friend insisted on making me a dish from a pig's head. My local butcher sells them for £3 (about $3.68) so I bought one, and she spent hours on this dish using half the head which, in the end, I hated. I think the problem is that there is not a lot of meat on the head, and the ears just don't taste right. What is worse is that every time I opened the fridge there was this half a head and a sleepy eye looking at me. I got rid of it, and will never allow that to happen again. She also made me buy salmon heads for a soup/stock but I just couldn't eat it. And I should say that in spite of the time in the Middle East when we had to buy chickens live and I helped my mother chop the head off them. Once discarded, they take take their identity with them and can be eaten. With the head, they are impossible to eat. Must be guilt. I have the same problem with crabs, but not prawns. A selective morality, a vegetarian might say.

The zeppoli look delicious.