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Any Chefs out there?
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by night_link
on 2005-06-27 13:31:50
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| You're on the stage of Iron Chef, except some things have changed a little. You have as much time as you need and all the materials you need. So why the whole Iron Chef thing? Well, maybe its also nice to have some judges around to sample? Whats the food you can take pride in when you're done and call it your specialty? If you dont know any, what would you like to learn? |
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Re: Any Chefs out there?
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by Angel of Darkness
on 2005-06-27 13:41:19
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Well I am learning to become a chef and I have a knack when it comes to desserts!
people will destroy this beautiful world...
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Re: Any Chefs out there?
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My own version of white-sauced pasta, less fat and less calories. Another is katsudon. I have the original Japanese recipe but I made some adjustments - adjustments that won't destroy the Japanese tradition of cooking katsudon - to suit my taste. ^_^ |
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Re: Any Chefs out there?
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by REVOLUTION
on 2005-07-01 21:04:02 |
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My specialty is the "Golden Forest Sphagetti"!!! (Name it on my own) A golden colored spaghetti with bologna and cream sauce! And the stir fried (Indonesian said it Kangkung cha') vegetable is on the top, making it look like a forest!  |
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Re: Any Chefs out there?
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men, that's great  WOW!! She's so CUTE!!! |
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Re: Any Chefs out there?
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by
on 2005-10-16 08:31:36 |
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Lady Rins brown sugar smoked salmon. I don't make this often and it is a treat. There are two versions, one BBQ with light smoke, <10mins to cook. and the other done all say in a cold smoker. You need 8x13 inch baking pan for brining. Fresh salmon fillets The Brine 1 lb dark brown sugar 1/4-1/3 cup non-iodized salt, sea salt is best. The original recipe called for 1 cup of salt. That was way to salty. Fresh onion and garlic Several crushed bay leaves. 1-2tsp Mrs Dash optional. pepper Mix it all together in a mixing bowl. then put a thin layer of the ix on the bottom of the pan, a layer of salmon, more mix, nore salmon until all done. cover with foil and place in the fridge for 1 hour. Then remove it from te fridge. Place the fish on a plate and mix the liquid untill the sugar s mostly disolved. Use some hot water to make it weasier to mix. Put the fish back into the mix and make sure every thing is covered. To smoke use your favorite wood, we prefer sierra Mountain Mahogany or mesuite, in a small smoker. To BBQ make the same recipe only for a small aqmount of fish, brine for an hour and then BBQ. uncorrected  |
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Re: Any Chefs out there?
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I made up my own cookie recipe (with mom's help) when I was about 7. I've also developed my own spicy garlic prawn recipe. I enjoy cooking.
Wise Man says: "Take a dog off its leash and it will wander."
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