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El Guapo & Randy Reed's Cooking Thread


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#1 El Guapo

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Posted 04 October 2008 - 11:50 AM

Randy and I will be posting recipes and answering any cooking related question you might have.In addition feel free to post any recipes of your own you may have.We may even getting a special appearance now and then from Beans with grilling related tips regarding alcohol safety.

#2 Randy Reed

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Posted 04 October 2008 - 11:54 AM

Additionally there are a ton of other good cooks and chefs around here for recipe help as well.I mean we taught Dawson how to scramble eggs!Oh yeah. NO BAKING!That's for girls.
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#3 Painter567

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Posted 04 October 2008 - 11:55 AM

Ha...nice job guys.
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#4 donk4life

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Posted 04 October 2008 - 11:56 AM

I'd like to see Guapo wearing nothing but an apron.

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#5 Asimo

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Posted 04 October 2008 - 11:57 AM

How long does it take to cook an 10 minute egg?
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#6 El Guapo

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Posted 04 October 2008 - 11:57 AM

View PostAsimo, on Saturday, October 4th, 2008, 12:57 PM, said:

How long does it take to cook an 10 minute egg?
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#7 speedz99

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Posted 04 October 2008 - 12:01 PM

Rando, can you repost that stew recipe in here? That way I won't have to search for it in our thread later.Wait...I can probably do it.
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#8 speedz99

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Posted 04 October 2008 - 12:03 PM

View PostRandy Reed, on Saturday, October 4th, 2008, 11:12 AM, said:

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.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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#9 El Guapo

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Posted 04 October 2008 - 12:06 PM

OK first recipe, this one is very easy and basic, and it is what I made for breakfast today.Swedish Pancakes (crepes)Know in my house as skinny's1 Cup of all purpose flour2 Cups of low-fat milk (or non-fat)3 EggsWhisk ingredients together in a mixing bowl until mostly smooth (some lumps are ok)For best result and easiest to serve everyone at once preheat an oven to 200 degrees. Get two non-stick pans and coat with vegetable or canola oil, bring to medium high heat. Pour 1/4 cup of the batter into each pan and swirl around until the batter coats the pan. When the edges start to brown and crisp, flip. Cook for just a minute on the other side. Place the cooked pancakes on a cookie sheet in the oven to stay warm. Recipe makes about 16 Pancakes (4-6 pancakes is usually enough for breakfast)To serve take pancake, but butter, jelly/jam (we use apricot) and/or syrup down the middle, then roll up. Some like powdered sugar too, I do not, I think its too sweet.

#10 jeff_536

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Posted 04 October 2008 - 12:07 PM

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.
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#11 El Guapo

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Posted 04 October 2008 - 12:09 PM

View Postjeff_536, on Saturday, October 4th, 2008, 1:07 PM, said:

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.
As I said before it curdles. DO NOT USE MILK IN SCRAMBLED EGGS. Use a couple splashes of cold water.

#12 jeff_536

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Posted 04 October 2008 - 12:12 PM

View PostEl Guapo, on Saturday, October 4th, 2008, 4:09 PM, said:

As I said before it curdles. DO NOT USE MILK IN SCRAMBLED EGGS. Use a couple splashes of cold water.
never been a problem for me.
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#13 Painter567

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Posted 04 October 2008 - 12:16 PM

View Postjeff_536, on Saturday, October 4th, 2008, 4:07 PM, said:

I'm not sure I can trust a guy who doesn't use a little milk (or even cream) in his scrambled eggs.
I do not use milk either. But don't think you trusted me already. B)
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#14 speedz99

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Posted 04 October 2008 - 12:16 PM

Alton Brown says water, so that's what I use. Is that wrong?
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#15 El Guapo

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Posted 04 October 2008 - 12:18 PM

View Postspeedz99, on Saturday, October 4th, 2008, 1:16 PM, said:

Alton Brown says water, so that's what I use. Is that wrong?
Pretty sure I have answered this twice now. In addition to curdling, it can make the eggs tough. Water makes them fluffy and light.And FWIW, I use 3 egg white to 1 yolk ratio when making my own eggs. It is healthier and personally I think it tastes better. For the time being eggs are still relatively cheap.

#16 Randy Reed

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Posted 04 October 2008 - 12:23 PM

Okay moving right along.Get a bag of frozen wing sections in the heavy plastic bag from the grocer and defrost.If you don't have the time to defrost tear the bag slightly open to vent and microwave on defrost until thawed.(This is alot easier than cutting wing sections all day.)Rinse the wings and pat dry.Put them in a big bowl and add salt and pepper and 2 packages of dry ranch seasoning and about 1/2 cup of olive oil.Mix with hands until nice and gooey.Put them on a baking sheet. Foil sticks alot so I don't use it.Bake at 400 for about 45 minutes. If you want them crispier turn on the broiler for a few minutes at the end.I kinda like Kroger hot wing sauce (Med) and Blue Cheese on the side but whatever you like. They're great as is.
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#17 LadyGrey

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Posted 04 October 2008 - 12:48 PM

I like to cook, so here is one of my recipes which you may want to try. It's good for if you are having a girl over, as it is easy, doesn't need much attention, and I find girls dig risotto.Lady Grey's Lemon and Black Pepper Risotto with Asparagus and Flaked AlmondsIngredients: * Approx 40g butter * 210g risotto rice * 1 onion, diced * 1 clove of garlic, diced * 12-16 spears of good, medium sized asparagus, chopped into roughly 1/2" segments * 1-2 tbsp flaked almonds * 1 and 1/4 pints vegetable stock/broth (you could probably use chicken stock if you want) * 1.5 tbsp of lemon juice * Black peppercorns * Fresh chopped parsley to serveInstructions:1. Melt the butter in a heavy based pan (should be a high sided frying pan).2. Saute the onions and garlic until soft, along with the asparagus segments.3. Add in the rice and stir well. Cook for 2 minutes, stirring frequently.4. Grind a liberal amount of black pepper and stir in. The idea is to add a little heat to the risotto without making it spicy.5. Add a ladle of stock, stir often. When it is absorbed, add another ladleful. Repeat until all is absorbed.6. Add in the lemon juice and allow to absorb, stirring often.7. Stir in the flaked almonds. Lower the heat right down, cover the pan and leave for 2 minutes (good time to chop the parsley).8. If you want to look fancy, get a pastry cutter (high sided metal ring) and place on a plate. Spoon in the risotto, level the top with a knife and remove the ring to leave a little plinth of risotto. Otherwise, just spoon straight onto the plate.9. Sprinkle liberally with parsley and serve, either alone or with chicken.
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#18 hank213

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Posted 04 October 2008 - 01:13 PM

I'm torn. On one hand, I use to run kitchens for a living so I'm HIGHLY offended that I was not part of the founding of this wonderful thread.On the other hand, I have a hard time quantifying in recipe format how I cook since I do it mostly by feel and instinct so I might not be the best to teach someone over the internets how I do it.
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#19 El Guapo

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Posted 04 October 2008 - 01:32 PM

View Posthank213, on Saturday, October 4th, 2008, 2:13 PM, said:

I'm torn. On one hand, I use to run kitchens for a living so I'm HIGHLY offended that I was not part of the founding of this wonderful thread.On the other hand, I have a hard time quantifying in recipe format how I cook since I do it mostly by feel and instinct so I might not be the best to teach someone over the internets how I do it.
Yeah I am the same way. A lot of my recipes will be long explanations rather that X# of cups of this and that.

#20 speedz99

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Posted 04 October 2008 - 01:55 PM

View PostEl Guapo, on Saturday, October 4th, 2008, 12:18 PM, said:

Pretty sure I have answered this twice now. In addition to curdling, it can make the eggs tough. Water makes them fluffy and light.
No, I meant is it wrong that I base a lot of my cooking ideas on what Alton Brown tells me.

View PostEl Guapo, on Saturday, October 4th, 2008, 12:18 PM, said:

And FWIW, I use 3 egg white to 1 yolk ratio when making my own eggs. It is healthier and personally I think it tastes better. For the time being eggs are still relatively cheap.
It doesn't taste better, but it's nice that you've trained yourself to think that. I may try it.

View PostLadyGrey, on Saturday, October 4th, 2008, 12:48 PM, said:

I like to cook, so here is one of my recipes which you may want to try. It's good for if you are having a girl over, as it is easy, doesn't need much attention, and I find girls dig risotto.
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). It does sound good though. And no, I don't mind being the annoying guy that finds some trifling fault with everyone else's recipes. I think it's rude of you to even ask.

View PostLadyGrey, on Saturday, October 4th, 2008, 12:48 PM, said:

plinth
Heh.
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