"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-18-2013, 05:42 AM   #741
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by GotGarlic View Post
Beautiful, Harry! Lovely to see you back!
thanks for the warm welcome,garlic.good to be back matey!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-18-2013, 05:43 AM   #742
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Tasty looking plate, Harry.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-18-2013, 05:45 AM   #743
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by pacanis View Post
Tasty looking plate, Harry.
cheers!! it certainly was mate!!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-18-2013, 01:23 PM   #744
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
tonights offering,still on the chinese theme,is chipirone,little neck clam & prawn stirfried rice with steamed oyster sauce/toasted sesame oil broccoli.thank you!!
Attached Thumbnails
Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 001.JPG
Views:	84
Size:	113.8 KB
ID:	20103   Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 002.JPG
Views:	86
Size:	118.2 KB
ID:	20104  

Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 003.JPG
Views:	86
Size:	105.5 KB
ID:	20105   Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 004.JPG
Views:	76
Size:	99.4 KB
ID:	20106  

Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 005.JPG
Views:	80
Size:	85.1 KB
ID:	20107   Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 006.JPG
Views:	83
Size:	85.9 KB
ID:	20108  

Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 007.JPG
Views:	74
Size:	87.1 KB
ID:	20109   Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 008.JPG
Views:	81
Size:	80.9 KB
ID:	20110  

Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 009.JPG
Views:	87
Size:	85.7 KB
ID:	20111   Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 010.JPG
Views:	71
Size:	101.4 KB
ID:	20112  

Click image for larger version

Name:	MIXED SEAFOOD FRIED RICE 013.JPG
Views:	86
Size:	96.6 KB
ID:	20113  
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-18-2013, 07:20 PM   #745
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,886
Send a message via Skype™ to taxlady
I'm getting hungry just looking at that.

In the first photo with broccoli, is that a giant scallion/green onion or a small leek? What are the long, skinny rectangles in the next photo? Bamboo shoot?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-19-2013, 04:04 AM   #746
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by taxlady View Post
I'm getting hungry just looking at that.

In the first photo with broccoli, is that a giant scallion/green onion or a small leek? What are the long, skinny rectangles in the next photo? Bamboo shoot?
mornin' tax!yep it's a giant spring onion/scallion/green onion...a rose by any other name etc eh?!now that the salad growing season is well & truly over,this side of the pond,they are mostly egyptian imports.really sweet,'cos of the sun i guess.the matchsticks are just the ginger peeled & julienned.sometimes i just run everything over my mandolin to get wafers.just depends on the texture i want in the dish.with it being all seafood,i like the contrasting crunch of the ginger matchsticks.
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-19-2013, 09:23 AM   #747
Senior Cook
 
Macgyver1968's Avatar
 
Join Date: Dec 2013
Location: Dallas, Texas
Posts: 208
Dang, Harry...you shore do make them thar viddles purdy! (Texan to English translation: "I say, good Sir, you certainly prepare wonderfully beautiful food" )

We had an ice storm last week in Dallas, which pretty much shut down the city for the better part of the week. I made some bread bowls from my baguette recipe, and filled them with broccoli, cheese and chicken soup. Great for a cold -6C day


__________________
Macgyver1968 is offline   Reply With Quote
Old 12-19-2013, 09:41 AM   #748
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
I like the bowls Macgyver!
__________________
CarolPa is offline   Reply With Quote
Old 12-19-2013, 09:42 AM   #749
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Macgyver1968 View Post
Dang, Harry...you shore do make them thar viddles purdy! (Texan to English translation: "I say, good Sir, you certainly prepare wonderfully beautiful food" )

We had an ice storm last week in Dallas, which pretty much shut down the city for the better part of the week. I made some bread bowls from my baguette recipe, and filled them with broccoli, cheese and chicken soup. Great for a cold -6C day
stick to texan,mac.much more interesting than boring old english!
nice job with the bread bowls/soup!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 12-19-2013, 10:44 AM   #750
Senior Cook
 
Macgyver1968's Avatar
 
Join Date: Dec 2013
Location: Dallas, Texas
Posts: 208
Here's a little collage I made of some stuff I cooked in the last couple of weeks:



1. Roasted chicken, and my own creation "Alfredo potatoes"...augratin potates, but with alfredo sauce instead of a traditional cheese sauce.

2. Banana Bread

3. Slow smoked chicken and sausage. Man...was that chicken juicy. Brining makes all the difference in the world.

4. Brownies and corn pudding (a traditional southern dish that's savory, not sweet)

5. "Crash" potatoes

6. and my first attempt at drop biscuits. This is where I learned baking powder can loose it's power over time. They didn't rise like they should have, and I hadn't perfected the cooking time, so they are a little blonde.

I just realized all my food is some shade of beige.
__________________

__________________
Macgyver1968 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.