Recent content by hookied_up

Looks pretty good! I learned a lot about cooking from my Mom and Dad, but when I got to college I really began to experiment with limited, space, resources, ingredients and cookware. I came up with some dishes I still make today (10 years later). Only now they are a bit more refined and have a...

I accidentally a whole chicken....the whole thing!! Whut are I sposed to do now?:rofl: Roast it in the oven and finish with BBQ sauce maybe? Soup? Sammiches? Chicken quesidillas?

Mission-I will be preparing (2) 1 pound bags of mixed greens tonight. They are the prewashed somewhat trimmed type avail in a bag at the local megamart. A mix of Collard, Mustard, and Turnip greens. I have a 1 pound pack of pork sausage links I was thinking of using for flavor. I was...

Coolness! Is there an entry fee? Where does one sign up to judge something like that? I have never entered any cooking contests, but I make a pretty mean pot of chili. Just had some last night, with cornbread. I froze it in a freezer bag last time I made a big batch. NUMMERS!:tongue: Do they...

Howdy neighbor, from Whitmore Lake MI. (near Ann Arbor) This is a great site and you sound like you will fit right in. BBQ and Chili are two of my favorites, ~hint hint:rofl:

Has to have garlic, and about 1/2 a large onion in the prosessor. I use the canned chick peas and use the "juice" istead of water too! Oh, and and cilantro if I have some on hand. Never tried it with sugar.

I just started a thread about my new wok. http://www.discusscooking.com/forums/f8/so-i-just-bought-wok-38655.html Hoisen is a must have for my stir fry sauce. Usually I use soy sauce, teriaki sauce, fresh or minced garlic, and an Asian chili sauce, sometimes some vinegar, and maybe a lil ginger...

I like that idea. I am a little bit skeptical about the ring because I think the heat is suppoesed to go up the sides of the pan so you have an are where the food is getting an indirect heat. The ring seems like it would concentrate the heat on the bottom and make the sides cooler. However I do...

Depending what I have on hand Tuna... cant forget thAT:wink: onion celery real mayo mustard dill pickle relish hard boiled egg whites vinegar- or lemon juice or lime juice. This is something I was told a lot of resteraunts add to help cut down on the fishy taste. I am suprised I only saw 1...

Thank you:wink: I could have made it a lot prettier, but I was hungry and excited about using my newly seasoned toy. I try to cook for the eyes as much as I do the pallette. I usually like cutting all my veggies and meat in neat little uniform sizes so they cook evenly. That was more thrown...

It WOKS great. :wacko: It is like a totally different pan since I seasoned it. Seems to heat alot quicker and more even and is much more non-stick. I can tell I am going to be using this A LOT. I been thinking of so many things I could try in it. Even non asian things like frying potatoes or...

Happy Birtday dere, aye?

OK so I am all done (I think). It took a good couple hours and I stunk the house up pretty good, even with the windows open. I used the method described in the link above and finished off by cooking up some onion, garlic, garlic chili paste, and some soy sauce, and a few spices. Seems to be a...

I always loved asian cooking, and have always wanted one so I finally picked one up from the asian grocery. I will have to measure it but I am guessing it is about 14 inches across at the top. I payed about $13.00 for it. I brought it home and washed it and immediatley used it for stir fry that...