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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 04-17-2007, 08:42 AM   #21
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Quote:
Originally Posted by EDawg View Post
so who has a good ramen recipe??
you might try this:

http://www.bob-an.com/recipe/English/index_e.html
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Old 04-17-2007, 04:19 PM   #22
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a steak which, when served to a girl, will, in fact, get you laid.

new york strip.

coat in a light drizzle of olive oil.
sprinkle of rosemary.
sprinkle of thyme.
sea salt lightly.
a few turn of freshly cracked black pepper on each side.

wash your hands, then rub and knead all the ingredients into the steak on all sides.

throw on a hot hot grill for three or four minutes on each side for medium rare, or less or more time depending on your personal preference.


this is a good french inspired recipe that i learned from my elderly neighbor who is a Vietnamese from Paris, FR. best steak recipe i have ever had. go figure.
I'm cooking this tonight... I'll report back
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Old 04-17-2007, 04:22 PM   #23
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E46fanatics cookbook thread

http://forum.e46fanatics.com/showthr...ookbook+thread
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Old 04-17-2007, 08:51 PM   #24
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the ribdoctor, where is recipe for ur rib?!?!!?!?!
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Old 04-17-2007, 09:30 PM   #25
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hahaha...that quickly?
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Old 04-17-2007, 11:04 PM   #26
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You made me hungry for those ribs. Please post the recipe, it would help me out with the fact that I'll be wanting ribs for the next few weeks.
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Old 04-17-2007, 11:38 PM   #27
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tuna/salsa/nacho chips.

it's a pretty good late night snack. im not gonna explain how to make it since it is pretty much self-explanatory.
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Old 04-18-2007, 01:04 AM   #28
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Keep them coming guys

Clusive you got some serious cooking knowledge, definitely taking some of those down


Im gonna impress the sh*t out of the gf
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Old 04-18-2007, 01:23 PM   #29
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allright, due to popular demand...
here it is...
the rib doctor's rib recipe...

Ingredients:

dry rub..

Salt
pepper
garlic powder
mustard powder
fresh basil(optional)
brown sugar(optional)

sauce:

take at least 2 of your favorite store bought sauces...

I use Bulls Eye and Stubbs original...
sometimes I'll add a little soy Vay terriyaki...

add some orange zest...
a few drops of tabasco or your favorite hot sauce...
Onion flakes...

Make sure to have enough to use for dipping...


steps: the night before, clean your ribs...wash, pat dry with a towel, and remove that membrane on the backside...otherwise it shrinks while cooking and get's tough...

cover both sides with the rub...thoroghly...(if pressed for time do this an hour ahead of time, instead of the night before)

place in a large ziplock bag in your fridge and let sit...

make Sauce, mix with a fork or a whisk...

if you have smoker chips or smoking wood(no jokes here)

prepare that...soak some in water...
I have smoker pellets a little pricier but easier to work with, no soaking necessary...

I create a small pouch out of aluminum foil, put a couple handfuls of pellets into the pouch and put one small hole on either side of the pouch...

smoker pouch is optional but adds another layer of flavor...

place pouch on burner that will remain hottest. I preheat my grill to about 350(gas), I then, turn the front two burners down to low...I wait till I see smoke in my grill then place the rack of ribs on bone side down...

total cooking time is about an hour-1.5 hours...depending on your grill...and how many times you peek.

cook on the bone side for about 30-35 minutes, flip to the meat side, cook another 10 minutes...flip back to the bone side and cook for another 10-15 minutes...

sauce burns, so sauce is the last thing you need to worry about...
I don't sauce till the end...and you will want to put the sauce on both sides of the ribs...start with the meat side...you'll know your done when you see good color on the ribs...and the meat pulls away from the bones...

every time is different, keep trying...also of note...ribs you get in a restaurant are the smallest scrawniest ribs of all...so you can easily finish a rack of those, on big 2.5-3 pound rack should feed 2 people, for you big boys out there get more...these keep well in aluminum foil for a few days, reheat them in the toaster oven, or oven...
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Old 04-21-2007, 10:30 AM   #30
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sorry, no updates...in NYC...enjoying doing nothing...
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Old 04-21-2007, 01:35 PM   #31
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You guys should post pics of the dish at the end, that way we have a better idea of how it's supposed to turn out.
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Old 04-22-2007, 03:02 PM   #32
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This thread is amazing. I will try one of these today.

I've never cooked before
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Old 04-22-2007, 07:52 PM   #33
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^^ awesome, enjoy...I'm back...the city was great...gotta look up some recipes for chicken scarparielo
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Old 05-21-2007, 03:04 PM   #34
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sorry for the lack of communications for a month! holy crap a lot has happened, my friend got married, my wife is pregnant!
yep, my wife is pregnant with our first, I'm the proud daddy of a blip, it's 5 weeks along and due in January
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Old 05-21-2007, 03:16 PM   #35
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Congrats on being a future dad....
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Old 05-21-2007, 03:20 PM   #36
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ppreciate it, excited and nervous all at once, I might have to eat some ribs to celebrate
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Old 05-22-2007, 01:21 PM   #37
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Wow, I'm gonna try that recipe when I get back home next week...a home that has a backyard with a grill...I hate NYC.

And big congrats! Make sure to smoke a cigar next time you're out back grillin up those ribs.
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Old 05-22-2007, 02:20 PM   #38
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might have to get some more cuban ceegars...mmm thank you Castro
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Old 06-26-2007, 02:25 PM   #39
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My grandmothers potato soup

1 giant red potato, or 2-3 regular red potatoes(peeled and diced) and soaked in enough water to cover.
1 large celery stalk(cleaned, and chopped into 1/4 inch slices)
2-3 small Carrots(cleaned and diced)
1/2 cup barley
1/2 small yellow or vidalia onion diced fine.
2 small cloves of garlic minced.
1 bullion cube chicken
Water
Wesson or other Veg-e-table oil
Salt, pepper, and Dill

I used 1 large skillet, and 1 medium stock pot with a lid.


get pearled barley, the instructions say 1 cup to 2 and a half cups of water...so I used 1/2 cup barley to 1 and 1/4 cups of water, brought the water to boil and added the barley. cooked that stirring regularly till the water dissipated. in separate skillet I Sauté 'd the onions, and then added the garlic...then the carrots, and the celery. and cooked till the onions were slightly brown, and the carrots and celery were slightly softened. I then drained and added the potatoes, and then added enough water to cover plus a 1/2 an inch. I brought this to a boil again, and crushed up the bullion cube, and then added the sauté 'd veggies. covered and lowered to a simmer and cooked for 25-30 minutes...or until the potatoes are fully cooked.

I used Dry Dill, but you can use Fresh Dill at the end, a few shakes.... Suggestion, while sautéing the Veggies, add salt and pepper...to taste.


at first it's like a chicken Soup with veggies but refrigerated overnight or frozen and reheated it thickens up and is yummy.
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Old 08-05-2007, 08:28 PM   #40
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btw

http://www.hblc.com/ribs

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