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Post by aka Cthulhu on Mar 9, 2019 15:11:11 GMT -5
Simple topic. It's easy to ask on what's your favorite meal, so the twist is that you gotta take into account if you can cook it as well as to narrow down your choices.
For me, it's part of the cuisine of my country: adobo. Usually either chicken or pork, though personally I greatly prefer it if it's chicken. The meat's more tender and honestly I feel the pork fat doesn't work well, and without the fat it's just meat, unlike chicken where there's textures to various chicken parts. Chicken with lots of crushed garlic, some peppers, MSG, salt, chili peppers. Then, soy sauce and vinegar; it depends on how much chicken you got, but basically the vinegar has to be twice the amount of soy sauce. Add heat, and wait for it to boil before doing anything. That's important. You can mix everything around before you fire up the stove, but once the heat is switched on you gotta wait for it to boil before stirring.
Additionally, other ingredients can be added. Stuff like bay leaves, liver, pineapple... personally, I like chicken liver and adding some hard boiled eggs that'll soak up the flavor.
So basically just stew the chicken and let the liquid dry out. I want it to dry out quite a bit, but leave a little of the liquid. Just a little bit. Of course, being Filipino/SE Asian rice is a given. Freshly cooked, hot, moist rice is the best to go along with the adobo. Pour a bit of the leftover liquid on the rice. Or if you're feeling fancy, remove the adobo from the pot leaving only the dregs of the liquid, then put some rice on the pot and cook it up a bit.
It's spicy, salty, savory. It can have a pretty strong taste, but the rice balances it out creating a meal that I often end up having seconds since it fires up my appetite.
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Paul
Vegeta
Posts: 9,274
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Post by Paul on Mar 9, 2019 15:13:25 GMT -5
That sounds delicious! Um, my answer is a grilled cheese sandwich. I'm not much of a cook.
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Rican
Bill S. Preston, Esq.
July 17, 2011 - HHHe called it
Posts: 16,477
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Post by Rican on Mar 9, 2019 15:16:45 GMT -5
BBQ chicken tacos. Chicken seasoned with salt, pepper, lemon pepper covered in bbq and grilled. Flour tortillas. Add hot sauce, lettuce, tomatoes and cheese.
Also rice bowls, either chicken or rice. Season the meat, cook with teriyaki sauce, with white rice and broccoli, carrots and red peppers.
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Post by aka Cthulhu on Mar 9, 2019 15:56:42 GMT -5
Also rice bowls, either chicken or rice. Season the meat, cook with teriyaki sauce, with white rice and broccoli, carrots and red peppers. For me it's garlic, onion, maybe chili powder, and corn for rice bowl with chicken. In general, chicken is my favorite. For fried chicken, marinate it in fish sauce, no breading, fry until crispy, then serve with rice. Tinola, afritada, BBQ, soup, curry. Chicken just works with pretty much everything. And its organs too; liver, intestines... hell, my favorite chicharon is made from the craw. And of course, there's balut.
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Deleted
Deleted Member
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Post by Deleted on Mar 9, 2019 16:39:38 GMT -5
Tuna melt
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Post by Mr PONYMANIA Mr Jenzie on Mar 9, 2019 16:49:13 GMT -5
meat casseroled ..... chicken (I DRINK YOUR CHICKEN JUICE), link sausages, got some pork chops that will do very nicely with some veg tomorrow ..... also chicken and sweetcorn OH GOOD GAWD SO YUMMY
rice and kippers is nice too
don't actually season meals, apart when i have black pepper or vinegar or sommit like that
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Dub H
Crow T. Robot
Captain Pixel: the Game Master
I ❤ Aniki
Posts: 47,879
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Post by Dub H on Mar 9, 2019 16:58:44 GMT -5
Pork and Egg Rice Bowl.You got to remember to let a lot of juice in the pan and not scramble the eggs as you cook then.
Fried Rice is always a treat.If you have Caramelized Onions specially.
Peanut Butter Sauce.
Homemade Pizza and a little treat called Pastel.
Chocolate truffle with Cracker Cover.
I can also amke Brazilian candies but I dont know how to make the signature exclusive meals(They use a bunch of mandioca and Clay pots).
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Deleted
Deleted Member
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Post by Deleted on Mar 9, 2019 17:54:24 GMT -5
I can cook pretty much everything. My favorite being Mediterranean pizza, crust and everything is homemade and it’s unreal.
Some other favorites:
Chicken shawarma A super deep dish pizza that pretty much bombs your diet for the week in one sitting, lol Spicy chicken with an amazing homemade Russian BBQ sauce.
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Deleted
Deleted Member
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Post by Deleted on Mar 9, 2019 17:58:51 GMT -5
Burgers. Make the patties in advance, stick em in the fridge. I season nine with Goya Adobo seasoning. I don’t have a grill, but I have a ceramic frying pan that gets a good sear. Four minutes per side, lob on some cheddar cheese. Stick em in the broiler to melt the cheese. Down the hatch. Lasagna. It’s my labor of love. Use a stainless steel pot to cook some Italian sausage in, toss in some San Marzano tomatoes that I’ve put through a food mill. Add some tomato paste, bunch of fresh basil, one peeled carrot cut into thirds. I then season the hell out of it with dried parsley, oregano, more basil, garlic and onion powder. Let that sum bitch cook, throw in some grated Parmesan for flavor. The good stuff. I throw some chili powder in near the end to give it a kick. Make my lasagna noodles and put together with provolone, ricotta and shredded mozzarella on top. Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat.
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Post by Limity (BLM) on Mar 9, 2019 18:53:54 GMT -5
Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat. Why specifically a cast iron skillet?
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denna5
Mephisto
The gentle beating of mighty wings.
Posts: 735
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Post by denna5 on Mar 9, 2019 20:52:44 GMT -5
I love pizza and love making it. I also got a pasta roller last year and have started making my own ravioli which is pretty fun. I just love cooking.
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Post by Father Dougal McGuire on Mar 9, 2019 21:42:52 GMT -5
Steak. I’ve grown to love beef tenderloin filets, especially the ones my local grocery store sells. I can get one ribeye for twelve bucks or two-to-three filets for the same price. Season them with a good amount of kosher salt and let it sit at room temperature for 45 minutes. Preheat your oven to 425 degrees and start to warm two tablespoons of olive oil in a CAST IRON SKILLET. Nothing else. Medium/high heat. Throw the filets on, let me sit for four minutes. Season with cracked black pepper. Toss in the stove for seven minutes. Take em out, let em sit for a bit. Down the hatch. I’m a carnivore so I like rare meat. Why specifically a cast iron skillet? Not to speak for @robertgbp, but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating.
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Post by Mighty Attack Tribble on Mar 9, 2019 22:03:12 GMT -5
Chicken adobo it goddamn delicious. If not for the ungoldly amounts of sodium in it I'd eat it every day. I make it once a month though.
I genuinely can't think of any particular meal that sticks out as a clear favourite. I can cook pretty much anything and love most cuisines from around the world.
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Post by Limity (BLM) on Mar 9, 2019 22:07:46 GMT -5
Why specifically a cast iron skillet? Not to speak for Limity (BLM), but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating. Ah, that's good to know. I liked his recipe for steak, and was just curious how important a cast iron skillet was to the process, or if I could get away with the pan I have.
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Post by Jumpin' Jesse Walsh on Mar 9, 2019 22:21:03 GMT -5
Homemade white garlic pizza.
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Post by Father Dougal McGuire on Mar 9, 2019 22:30:57 GMT -5
Not to speak for Limity (BLM), but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating. Ah, that's good to know. I liked his recipe for steak, and was just curious how important a cast iron skillet was to the process, or if I could get away with the pan I have. There is more than one way to cook a steak. If you don't have cast iron, you can use a heavy aluminum pan to sear the steaks and then finish them in an preheated 400 oven for a few minutes. I just wouldn't use nonstick because of the chemicals and you don't get a "fond" which is a good foundation for a pan sauce.
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Post by SsnakeBite, the No1 Frenchman on Mar 10, 2019 2:23:00 GMT -5
Of the few proper dishes I can cook, Tiramisu is definitely my favourite. For anyone unfamiliar, it's very easy to bake, doesn't take much time (well, except for the part where you have to refrigerate it for 24 hours so it it has the proper firmness, but that's not active work) and it tastes fantastic. Always a hit a parties.
And since some might argue it's not exactly a meal, I'll also say cooked chicken with salad and fries. Again, very simple and always good. Pretty much the perfect family meal.
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Post by Hurbster on Mar 10, 2019 3:54:32 GMT -5
Can't beat a nice roast dinner.
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Mar 10, 2019 4:18:10 GMT -5
Why specifically a cast iron skillet? Not to speak for @robertgbp, but I usually cook all my meat in cast iron since it has a higher heat retention due to the density which leads to more searing and better heat control. Other pans like sterling and aluminum heat up quicker but lose temp. when you put food in them which can lead to steaming instead of searing. Also cast iron is more versatile. You can make damn near anything in it from eggs to desert to steak in them and after time they gain a natural nonstick coating. On point.
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Post by britishbulldog on Mar 10, 2019 12:00:36 GMT -5
Brisket with double baked potatoes and mac and cheese Pulled pork tacos with onion and cilantro Chicken pot pie with wine reduction sauce And a ton of others
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