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El Guapo & Randy Reed's Cooking Thread


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What's the best way to microwave frozen chicken nuggets?

in a deep fryer.

Hey, Dutch. I’ve got nothing to add. Just saw you posted last and I always enjoy your posts. I’m in the process of buying a house and it has a gas range. Pretty stoked about it.

I'm not questioning this since I haven't tried it but I would think that something like skirt steak would work better than round steak. Well top round might be okay but I don't think bottom round would. Steak is called different things depending on where you buy it. Top sirloin seems like a good choice as well.One thing I do with Round steak is flatten it as you describe, season with salt and pepper, flour and fry as you descibe. Then I add some beef broth to the pan, lower the heat and cover and simmer for about an hour. It will come out real tender (braising technique) and have awesome gravy. Nike the convenient mashed potatos and have fun gaining weight!I also love to add pepper to things. On this you could sprinkle a little cayenne before cooking on the meat for an after burn or some crushed red pepper for an immediate kick. Not much of either but it works.My grandma actually called this country fried steak which is nothing like you'd get out if you ordered it but is the real deal and inexpensive.
Well, I don't typically like to go with cuts that are too tough. A cut as tough as a skirt would require more prep time/work. You'd really have to pound the hell out of it to tenderize it enough that it's easily edible in sandwich form. I typically use top round steak or a sirloin.
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A. No, I meant is it wrong that I base a lot of my cooking ideas on what Alton Brown tells me.B. It doesn't taste better, but it's nice that you've trained yourself to think that. I may try it.
A. No nothing wrong with that. In fact a lot of the technical nuances of cooking since I am self taught came from his old show. He was very good at teaching things you would learn in you first few months of culinary school.B. You are correct, but I now like the way it taste better. If I go to a restaurant and order scrambled eggs they taste too rich to me.
Speaking of questions. EG, the pans you speak of, are you talking pie pans? For the crepes or small skillets?
Non stick skillets, or fry pans however you refer to them. I have a 10" and an 8" going at the same time.
I'm not questioning this since I haven't tried it but I would think that something like skirt steak would work better than round steak. Well top round might be okay but I don't think bottom round would. Steak is called different things depending on where you buy it. Top sirloin seems like a good choice as well.
I agree, I liked the idea, but I would probably use skirt or flank. If I wanted to spend some more $$$ and make a kick ass steak sandwich, I would use rib eye, for the marbling.I may try that risotto LG, the one thing I don't like about making risotto is the constant stirring and attention. For a simple dish, it takes finesse, that is why Gordon Ramsey uses it to test out whether or not chefs can cook.(As an aside. One of the primary tests chefs use, to see whether or not another chef can cook, is an omelette. It is a simple meal, but takes a certain touch.)
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Ever wake up with the feeling you forgot something? I did this by memory yesterday at work and yep, da mushrooms!Ah fck it. I might as well post my Beef Stew recipe since it might seriously be the greatest thing you have ever eaten in the world.2 1/2 lb of chuck roast cut into 1 inch cubes and then floured. I like to rub a little kitchen bouqet and salt and pepper the beef before flouring.Get a heavy pot or preferably a dutch oven and mix olive oil and some butter heat to med high and brown the beef in batches on all sides and remove.Saute a large onion and some diced carrots in the skillet adding more butter if needed and then remove.Add a half bottle of burgundy wine (Cab Sav or Merlot are okay, use dry wine) but I do prefer the burg. Heat the wine until hot, and then add a box of beef broth (or about 3 cans) to the wine, and add the meat and veggies as well.I add a container of thick sliced mushrooms here but you could use a couple cans or jars of the whole small button mushrooms as well.Now take an orange and peel 3 strips removing as much of the pith (white part) as possible and add to the stew.Add a small pinch of ground cloves and a teaspoon of sugar to offset the acidity of the wine.Add 2 bay leaves and 6 sprigs of fresh thyme and 6 smashed garlic gloves.Add some more salt and pepper. If you don't have a pepper mill get one, fresh pepper rocks. I actually have an electric one.If you have cheesecloth you can bundle all this or with kitchen string tie it up to remove easily later but it's not necessary.Cover and cook for about 2 1/2 hours and then uncover and cook until a little thickened about 1/2 hour to hour more. After 2 hours quarter up some red potatos and add to the stew.I like to take a half bag of frozen peas and add them about 15 minutes before serving.Bake some warm bread to go with. Some seriously good stuff here.

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what exactly do bay leaves bring to a meal? i've always wondered.
Well, one thing at my house growing up (and even now) is this....Whoever foind the bayleaf(s) in their gumbo, was responsible for the kitchen cleanup that night. Always added a something fun to that dinner with the brothers/sisters.As far as I know, it just adds a hint of flavor.
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I thought the bay leaf added a little flavor, but was not supposed to be eaten. I have a spice rack that has crushed bay leaves. I assume it doesn't hurt to eat them?Also, I bought a sirloin tip roast and need a recipe...Or just a quick easy recipe with some boneless chicken boobies

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This phrase should be saved for recipes that involve not much more than throwing something in an oven, not ones that require constant additions with stirring in order to be the correct consistency (re: not disgusting). .
I believe for the first time ever I fully agree with Speedz! Risotto is not something that requires no attention, unless ofcourse it's coming from a bag...in which case I don't think it belongs in this thread!
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what exactly do bay leaves bring to a meal? i've always wondered.
bay leaf does add a little flavour and something too it. But the reason its mainly used in a tomatoe sauce, stew, anything acidic, is that it helps to cut the acid down.
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I believe for the first time ever I fully agree with Speedz! Risotto is not something that requires no attention, unless ofcourse it's coming from a bag...in which case I don't think it belongs in this thread!
I didn't say "no attention", I said little. If you think pouring in stock and stirring it is every 5 minutes is challenging, then you are a moron.
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If i can figure out pictures I will add photosValentines Day Meal - 2008This is the meal I made my gf and I for valentines:Starter was Shrimp CocktailI grate my own horseradish, combine that with some wasabi if spice is fine, also some salt and pepper, then add in ketchup to taste.second courseGrilled Baguette with Goat cheese, warm prosciutto, cappicolla and mixed greens w/rosemary mayoFirst bake the bread with the cheese and meatsMix about 1 tsp of dried/crushed rosemary into three table spoons of mayo with S+P to taste add in 1 tsp of grain mustard or dijon and spread ontop of warm breadpile on mixed greensMain Course - Duck Breast with mushroom and kumquat risotto 1 - medium duckbreast per serving - score fat in diamond shape and press between wax paper and refridgerate for half hour - preheat oven to 4252. Warm up chicken stock on the stove and begin to toast of arborio rice - once rice is toasted add in 1 tbsp of butter and one ladle of chicken stock and stir until incorporated after second ladle add halfed Kumquats, and diced mushrooms use as many different mushrooms as you desire repeat the stock until you get a creamy risotto, add in salt and pepperadditions to the risotto to tasteLight truffle oil to add to the earthiness of this dish3. After you have added the Kumquat to the risotto, preheat a pan to medium high (preferably aluminum, NOT NON STICK!!!) - while pan is heating salt and pepper the chilled duck breast on the fat side once pan is heated add 1 tbsp olive oil per duck breast going in the pan....no more than two duck breast per pan - sear until crust begins to form and then turn duck breast over and deglaze with white wine...cover and put in the oven for 7 minutes (longer if you are not a fan of med rare duck) - while oven is going have a pan heated on med high with olive oil and add blanched green beans - salt and pepper green beans and toss to coat - add in 1/4 tsp of cayanne pepper, 1/4 tsp ground almonds, and 1 tbsp of butter as soon as all has incorporated remove from heat and let stand... - Beans should take about 5 minutes so set up a cutting board with aluminum and then remove duck from oven - rest duck on aluminum and tent for 3 minutesPlatingPlate risotto on bottomSlice duck breast and shingle on the risottostack green beans off set on the plateDrizzle plate with duck pan drippings (SAVE THE REST!!!!)

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Should I buy this? I have seen the infomerical like 10 times and I am seriously considering buying this thing.gt_xpress_101_.jpg
if you're a single guy, there's nothing wrong with that, but you're better off learning how to cook properly. It isn't much harder.I saw the commercial for that, and thought the food wells, where the cooking is done, seem very small. I think you'd be better off with a George Foreman type grill.
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I didn't say "no attention", I said little. If you think pouring in stock and stirring it is every 5 minutes is challenging, then you are a moron.
If you think making a good risotto is as easy as pouring in stock and stirring every 5 minutes, either you don't make good risotto or you're such an expert at it by now that you forgot how easy it is for a beginner to fuck up. I'm guessing you know what you're doing...I'm just writing this for the 20 year old out there who might read this and believe you that it's just that easy, plan on making a batch for his girlfriend on valentine's day, and then feed her some disgustingly crunchy, mooshy (mushy?), watery, or mortary (if that's a word) piece of shit, causing her to break up with him on the spot before going on and banging his best friend that very night, after which of course he'd put his suicide on youtube with a last message stating something along the lines of "IT WAS SUPPOSED TO BE EASY!"You don't want that on your head, do you? DO YOU?
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Oh, and I just bought a juiceman juicer on ebay for 18 bucks including shipping...go me.Any recipes would be appreciated. Obviously I'll probably only use it a few times, but I'm very excited for those few times.

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NY Strip SteakMexican RiceTequila Shrimp FlambeDinner for two.Steak:2 12 OZ thick cut NY Strips SteakPut 3-4 slits in the steak with a pairing knife and insert a clove of garlic into eachSeason:Kosher SaltPepperPaprikaChili PowderCuminGrill or BBQ on high heat.Mexican Rice2 Cups White Rice1 Sliced onion1 can 8 0z El Pato Mexican Tomato Sauce El Pato (If you don't like spicy use half can)1 6 oz can of tomato paste 2 cups of water1 Chicken bouillon cube1/4 olive oilBananaSour CreamBrown the rice in a large sauce pan along with the onions. 2-3 minutes. Dissolve the bouillon cube in the water. Add the El Pato, the tomato paste and the water cover simmer for ~20 minutes. (If your timing is off, you can always add a bit more water and let it sit longer)Tequila Shrimp1lb 16-20 count shrimp1 cup Heavy cream1/4 cup Chopped parsley1/4 cup Chopped cilantro1/4 cup chopped scallions1/4 cup olive oil1/2 cup butter1/2 cup good white tequila (stronger the better)tblspn honeyrinse and de-shit your shrimp, pat dry. Coat in honey and the same spices as the steak. Bring pan to medium heat dissolve the butter then add the oil. Add the shrimp and scallions and saute until the shrimp start to turn pink. Add the tequila and flambe (if you have a gas range you can just tilt the pan and it will light, if you have electric you will need a lighter. Be careful and don't have the fan on, it will suck the flam up). Once the flame is almost all coocked down add the cream, parsley and cilantro. Finish cooking 2 more minute until sauce comes to a boil.To serve.Plate the steak and drizzle shrimp and sauce over the steak. Plate the rice and add chopped bananas and sour cream. (Everyone cringes when I tell them this, even I did when my mother in law showed me the recipe. It is about the best thing ever, so try it). You can additional garnish with the cilantro.

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I got some brats that I want to cut up and put in some pasta. What's the best way to cook them? We have a shitty charcoal grill so I'm thinking put them on like a skillet and cook them like that, any suggestions? The eggs were decent and I last night I stuffed one of the chicks that came over and ate them

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Grilled or baked?
Silly question.Man cook outside with fire.Women cook inside with magic box.But just in case do both since I like when the wife bakes something
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I got some brats that I want to cut up and put in some pasta. What's the best way to cook them? We have a shitty charcoal grill so I'm thinking put them on like a skillet and cook them like that, any suggestions? The eggs were decent and I last night I stuffed one of the chicks that came over and ate them
you're such a whore.
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I got some brats that I want to cut up and put in some pasta. What's the best way to cook them? We have a shitty charcoal grill so I'm thinking put them on like a skillet and cook them like that, any suggestions? The eggs were decent and I last night I stuffed one of the chicks that came over and ate them
1. High five2. Skillet should be fine. Try to get them semi crispy on the outside, but not too tough. Grill would be better, but firing up a BBQ for just some brats seems like too much work.
Silly question.Man cook outside with fire.Women cook inside with magic box.But just in case do both since I like when the wife bakes something
Actually you can do both on the grill or bake it.Halibut covered in lemon aioli. (you need a food processor or a strong right arm)Aioli:2 egg yolksJuice of 2 lemons (or lime your choice)~ 1 cup really good extra virgin olive oil2 tblspoon shallots2 garlic cloves1/4 cup scallionssalt pepper1 tspn honeyAdd everything but the oil into a food processor and blend, once the blending begins slowly drizzle in the olive oil (most food processors have a spot to do this, if not you could use a blender). This will emulsify the egg with the oil and bring in the flavors, once it is like a runny mayonnaise consistency its done.Salt and pepper the halibut to your liking, place on a large sheet of foil, spread the aioli all over the halibut and then close the tin foil around the fish, leaving a little space between the fish and top so some steam can build up. Grill or bake for 10-20 minutes depending on thickness of fish.I would serve it with some olive oil drizzled grilled asparagus (al dente) and some brown or wild rice.
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