and dont forget this
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and dont forget this
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
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!
Occasionally I make a pretty decent curry. Masaman is my favourite at the moment.
down home cookin'
I have an agreement with the local fire department not to make anything more complex than coffee any more...
My favourite!Quote:
Originally Posted by buttslinger
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.
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.Quote:
Originally Posted by Lovecox
Yum.
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
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.
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...Quote:
Originally Posted by Prospero
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
Darn... but I do love Charleston. Got friends who have a place overlooking the harbour. It's a fun city.
Quote:
Originally Posted by Molly D'Vyne
Aha! You must have some Scottish heritage, lassie! :dancing:
Since you mention that, I believe I do actually lol.Quote:
Originally Posted by robertlouis
Fraiser? Really, Wendy?
Food looks good though.
Splendid. Come over here and I'll show you what a Scotsman has under his kilt.Quote:
Originally Posted by Molly D'Vyne
It's known as a Big Mac..... :banana:
how to prepare a kbab?
It's better than I would have thought. I like getting caught up on good TV I missed.Quote:
Originally Posted by Tits McButts
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?
Cooking you say? Here's some food porn I tweeted out a few days ago...
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Bought this smoker last year and it's turned out to be a great investment.....smoked chicken wings...did not last long
This was Christmas dinner....Standing Rib Roast
Boston Butt makes some great pulled pork.
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?
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.
Yum , all those look so good makes me wish I had a smoker.Quote:
Originally Posted by ILuvGurls
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.
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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.