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Ira · 04-10-2010, 12:42 PM

As photographers (well, at least the rest of you are), we're the creative type. And I'm sure for many of us, that translates to our love of cooking.

But how many sites can you visit in a day, and who wants to leave THIS one to learn some new, creative recipes?

I'm a Q guy--got a 6-foot smoker on a trailer--but I don't go to my Q site any longer because they don't like my politics, which they manage to squeeze in between discussions of pork shoulder and clod. (Look up clod on Wikipedia.)

So I'd love to have this thread be dedicated to sharing your favorite recipes, regardless of the cooking style. (Smoking, stir fry, deep fry, oven, etc.)

I would REALLY love to have a sub-forum on this, but maybe that's asking too much.

When you consider how many members we have from around the world, I think the contributions can get very interesting.

I have to run to my local market now to do shopping for tonight's dinner--mango and tamarind chicken wings, which I'm experimenting with for the first time--but when I get back, I'll post a simple Q recipe that can be done on any grill, even if you don't have a smoker:

Atomic Buffalo Turds.

Ratmagiclady · 04-11-2010, 12:48 PM

Hey, I'm all for this: we've sort of tried before.

I'm not very scientific about my cooking, though, so it's not very easy to just post recipes or anything.

sterretje · 04-11-2010, 01:12 PM

I love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When I mentioned it one day to her, she revealed the secret::

bay leaves

opfor · 04-11-2010, 02:16 PM

My latest attempts have revolved around sauces.
I've been trying to tie down one of the on-line recipes for A1, as over here in the UK it is a specialty thing and goes for about 10 bucks a bottle. I think my problem is getting a good bunch of raisins, still working on that one.
I've got about two or three Q sauces that I'm happy with. Other than a good Q recipes, it's pretty much stir fry stuff...

Parallax · 04-11-2010, 02:36 PM

Ira, you get today's prize for most original thread. What a great idea!

Ira · 04-11-2010, 02:53 PM

I forgot I even posted this yesterday, and now I have to cook:

I'll be back with my atomic buffalo turds thing shortly ! Real easy!

And all of the non-Americans will think we're all NUTS here!

Parallax · 04-11-2010, 03:15 PM

Originally posted by Ira

And all of the non-Americans will think we're all NUTS here!

Like they don't now?

seacapt · 04-11-2010, 04:12 PM

Originally posted by opfor

I've been trying to tie down one of the on-line recipes for A1, as over here in the UK it is a specialty thing and goes for about 10 bucks a bottle. ...

Your HP sauce is better than A1

pingflood · 04-11-2010, 05:48 PM

Originally posted by Ira

I forgot I even posted this yesterday, and now I have to cook:

I'll be back with my atomic buffalo turds thing shortly ! Real easy!

And all of the non-Americans will think we're all NUTS here!

ABTs are excellent.

seacapt · 04-11-2010, 07:00 PM

Funny the start date on this thread. Our little town hosts a rather large "whole hog" cooking contest every year. Yup it was this weekend. My oldest son was able to get a sponsor and man a cooker on his own this year. Came in 16th overall.

**rparmar** · 04-11-2010, 07:46 PM

Originally posted by sterretje

I love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When I mentioned it one day to her, she revealed the secret::

bay leaves

Fresh bay leaves.

Basil also makes an insanely good tomato sauce, better without meat. And very "authentic", whatever that means any more.

Tonight I made my unique version of Portuguese Roast Chicken, which involves roasting a chicken in the normal way (brush with salt, etc.) and then preparing a gravy with chilli and lemon juice. People can then add flavour to suit their palate as easy as pouring out the sauce.

graphicgr8s · 04-11-2010, 08:10 PM

Originally posted by sterretje

i love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When i mentioned it one day to her, she revealed the secret::

Bay leaves

it's gravy not sauce!!!

Man I did some asian infusion ribs back in February that were out of this solar system. It was an experiment that went so right.

Parallax · 04-11-2010, 08:34 PM

George, what is "pesto", and what differentiates a good one. From a so-so one?

sterretje · 04-11-2010, 11:02 PM

Originally posted by graphicgr8s

it's gravy not sauce!!!

Man I did some asian infusion ribs back in February that were out of this solar system. It was an experiment that went so right.

I'm not native english speaking, so would not know the difference

If you are anything like my girlfriend, you will not be able to make that asian infusion ribs again. She just adds what is in the cupboard and it often works out very well. But when I ask her to make the dish again, it is not the same because she does not remember what she put in it

So I hope you remember the recipe.

xjjohnno · 04-12-2010, 03:04 AM

One question, why do so many cooks, chefs and food writers insist on claiming salt adds flavour? Salt adds saltiness, haven't used the stuff in years and sure notice when others do.
Anyway seeing as this is a food thread I thought I'd ask.

04-10-2010, 12:42 PM	#1
Ira Inactive Account Join Date: Mar 2009 Location: Coral Springs, FL Photos: Gallery \| Albums Posts: 5,216	This Thread is COOKING!!! As photographers (well, at least the rest of you are), we're the creative type. And I'm sure for many of us, that translates to our love of cooking. But how many sites can you visit in a day, and who wants to leave THIS one to learn some new, creative recipes? I'm a Q guy--got a 6-foot smoker on a trailer--but I don't go to my Q site any longer because they don't like my politics, which they manage to squeeze in between discussions of pork shoulder and clod. (Look up clod on Wikipedia.) So I'd love to have this thread be dedicated to sharing your favorite recipes, regardless of the cooking style. (Smoking, stir fry, deep fry, oven, etc.) I would REALLY love to have a sub-forum on this, but maybe that's asking too much. When you consider how many members we have from around the world, I think the contributions can get very interesting. I have to run to my local market now to do shopping for tonight's dinner--mango and tamarind chicken wings, which I'm experimenting with for the first time--but when I get back, I'll post a simple Q recipe that can be done on any grill, even if you don't have a smoker: Atomic Buffalo Turds.

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04-11-2010, 12:48 PM	#2
Ratmagiclady Veteran Member Join Date: Nov 2008 Location: GA Photos: Gallery \| Albums Posts: 13,563	Hey, I'm all for this: we've sort of tried before. I'm not very scientific about my cooking, though, so it's not very easy to just post recipes or anything.

04-11-2010, 01:12 PM	#3
sterretje Veteran Member Join Date: Dec 2008 Location: Roodepoort, South Africa Photos: Gallery \| Albums Posts: 3,561	I love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When I mentioned it one day to her, she revealed the secret:: bay leaves

04-11-2010, 02:16 PM	#4
opfor Senior Member Join Date: Dec 2008 Location: Oxford, UK Photos: Albums Posts: 276	My latest attempts have revolved around sauces. I've been trying to tie down one of the on-line recipes for A1, as over here in the UK it is a specialty thing and goes for about 10 bucks a bottle. I think my problem is getting a good bunch of raisins, still working on that one. I've got about two or three Q sauces that I'm happy with. Other than a good Q recipes, it's pretty much stir fry stuff...

04-11-2010, 02:36 PM	#5
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Ira, you get today's prize for most original thread. What a great idea!

04-11-2010, 02:53 PM	#6
Ira Inactive Account Join Date: Mar 2009 Location: Coral Springs, FL Photos: Gallery \| Albums Posts: 5,216 Original Poster	I forgot I even posted this yesterday, and now I have to cook: I'll be back with my atomic buffalo turds thing shortly ! Real easy! And all of the non-Americans will think we're all NUTS here!

04-11-2010, 03:15 PM	#7
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	Originally posted by Ira And all of the non-Americans will think we're all NUTS here! Like they don't now?

04-11-2010, 04:12 PM	#8
seacapt Veteran Member Join Date: Nov 2008 Location: North Carolina , USA Photos: Gallery Posts: 2,271	Originally posted by opfor I've been trying to tie down one of the on-line recipes for A1, as over here in the UK it is a specialty thing and goes for about 10 bucks a bottle. ... Your HP sauce is better than A1

04-11-2010, 05:48 PM	#9
pingflood Veteran Member Join Date: Jun 2008 Location: Borås, Sweden Photos: Gallery Posts: 3,169	Originally posted by Ira I forgot I even posted this yesterday, and now I have to cook: I'll be back with my atomic buffalo turds thing shortly ! Real easy! And all of the non-Americans will think we're all NUTS here! ABTs are excellent.

04-11-2010, 07:00 PM	#10
seacapt Veteran Member Join Date: Nov 2008 Location: North Carolina , USA Photos: Gallery Posts: 2,271	Funny the start date on this thread. Our little town hosts a rather large "whole hog" cooking contest every year. Yup it was this weekend. My oldest son was able to get a sponsor and man a cooker on his own this year. Came in 16th overall.

04-11-2010, 07:46 PM	#11
rparmar Site Supporter Join Date: Jan 2008 Photos: Gallery Posts: 8,824	Originally posted by sterretje I love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When I mentioned it one day to her, she revealed the secret:: bay leaves Fresh bay leaves. Basil also makes an insanely good tomato sauce, better without meat. And very "authentic", whatever that means any more. Tonight I made my unique version of Portuguese Roast Chicken, which involves roasting a chicken in the normal way (brush with salt, etc.) and then preparing a gravy with chilli and lemon juice. People can then add flavour to suit their palate as easy as pouring out the sauce.

04-11-2010, 08:10 PM	#12
graphicgr8s Guest	Originally posted by sterretje i love my pastas. My ma used to make it with a plain mince-tomato sauce. I tried for years to copy it but never got it right. When i mentioned it one day to her, she revealed the secret:: Bay leaves it's gravy not sauce!!! Man I did some asian infusion ribs back in February that were out of this solar system. It was an experiment that went so right.

04-11-2010, 08:34 PM	#13
Parallax Senior Moderator Loyal Site Supporter Join Date: Apr 2008 Location: South Dakota Photos: Gallery Posts: 19,333	George, what is "pesto", and what differentiates a good one. From a so-so one?

04-11-2010, 11:02 PM	#14
sterretje Veteran Member Join Date: Dec 2008 Location: Roodepoort, South Africa Photos: Gallery \| Albums Posts: 3,561	Originally posted by graphicgr8s it's gravy not sauce!!! Man I did some asian infusion ribs back in February that were out of this solar system. It was an experiment that went so right. I'm not native english speaking, so would not know the difference If you are anything like my girlfriend, you will not be able to make that asian infusion ribs again. She just adds what is in the cupboard and it often works out very well. But when I ask her to make the dish again, it is not the same because she does not remember what she put in it So I hope you remember the recipe.

04-12-2010, 03:04 AM	#15
xjjohnno Veteran Member Join Date: Jan 2009 Location: Melbourne Australia Photos: Gallery Posts: 2,115	One question, why do so many cooks, chefs and food writers insist on claiming salt adds flavour? Salt adds saltiness, haven't used the stuff in years and sure notice when others do. Anyway seeing as this is a food thread I thought I'd ask.

This Thread is COOKING!!!

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