How Good Are You in the Kitchen (Life Can't Be All Styrene)

[Mercman]

My specialty is homemade chicken and dumpling soup.

[DanielG]

I do a BBQ salmon that is to die for (sound of personal horn blowing in the background!). My parents taught me to look after myself including how to cook.

I live by words from Graham Kerr, 'You have to eat it so you may as well put the effort into making it edible.' and 'If wine is not fit to drink it is not fit to cook with!'

[CadillacPat]

Gumbos, Jambalaya, fried soft shell crabs, fried shrimp po-boys, baked macaroni and cheese with red gravy, all the good Louisiana dishes.

Here's a Texas Volcano Pizza I make every now and then, about 6 inches thick,

Le Bon Temps Rolle

CadillacPat

[sports850]

I always wanted a wood fired pizza oven so I built this one , 1.3 meters inside diameter so fits 4 pizza's at once

I also like obscure recipes and methods of cooking so one christmas I made and cooked a Turducken (aka Frankenbird), that's a deboned chicken inside a deboned duck inside a deboned turkey with stuffing around each layer 9 hours to cook and was delicious

I'm currently working on a rotisserie based on an auto's LPG tank , why ? just because I can After seeing a plan in an old magazine I'm looking for a wine barrel as well to make a grille/sacrificial smoker too .

[Sixx]

Oh man Ian!!!!!!!!!!!!! I'm comming to your house for some PIZZA!!!! Nice oven!!!

[FASTBACK340]

I'm killing time waiting to pick up my Wife from the train station, so I sign on. I had a busy day and I'm hungry. I'm reading these posts. I'm getting more hungry. Texas Volcano Pizza? Turducken? Home made pizza oven?

You guys are killing me.... I'm al least an hour away from dinner right now!

[High octane]

No.

I can see the irate PMs already...

Good answer Harry.

[Dave Pye]

Okay guy and gals, try this:

This is a recipe that was found in my grandfather’s journal, from back when he headed up cattle drives from northern Texas and southern Oklahoma up to the railheads in Kansas. He had a cook with whom he was so impressed, that he would try to hire “Cookie” (The cook’s real name Jim, but I like Cookie better) every year. He finally had Cookie scale down the recipe for home consumption. This is about as authentic as it gets.

Traildriver Chili con Carne

2 pounds diced (course-ground beef)

2 onions, chopped up

"Cookie's Spice Mix" (see below)

¼ pound salt pork, diced (bacon works for this)

3-4 cups water (or beef bouillon, I like the bullion) or more if necessary

2-4 Tablespoons masa (corn flour or masa harina, to thicken to your taste)

and

2 Tablespoons water (to mix with the masa)

Melt the salt pork slowly or sauté the bacon, and add onion. When pork/bacon is partially done and before the onion is cooked clear, and add the beef and cook until beef is browned. Add "Cookie's Spice Mix" and stir, cook for about a minute or so. Make sure nothing sticks to your pan (He used a cast-iron Dutch oven). If it starts to stick, add a little lard (butter or margarine). Add water/bullion and bring to a boil. Stir for at least a minute. Cover and simmer for at least a couple of hours. Give it a good stir every now and again .Finally, mix the masa with the smaller amount of water to make a paste. Make sure it is not lumpy, and you may need to add more water/masa to get it to the thickness you like. Just use the above proportions. Stir in the masa/water and heat to thicken. It does not fully thicken until chili is boiling. Just don't boil it too much; simmer it. You can cook it longer if you wish. Just make sure there is fluid and keep it stirred!

Now, if you want to get all fancy and such, you can add some diced tomatoes, garlic, or some Tabasco. "Cookie" added tomatoes when they were in season, and the same was true with garlic. He relied on the seasonings and keeping it simple! He also made a note that beans went with ham hocks, not chili. The quote was, “Men don’t like too many beans, use beans with ham hocks, not chili.” But, people can still add them...if they must! Cookie would mix up the spices before the trip north to the cattle markets. I've also added a can of chicken broth, just to add a layer of flavor. Of course, diced onions, sour cream and cheese are options to top off the chili.

"Cookie's Spice Mix"

3 parts ground up dried red chiles (Use powdered chile, NOT chili powder, there is a difference)

1 part paprika

2 parts ground up cumin seed (or powered cumin)

1/2 part salt

1 part ground up black pepper

Mix together and keep in a tight jar.

[hgbben]

Gumbos, Jambalaya, fried soft shell crabs, fried shrimp po-boys, baked macaroni and cheese with red gravy, all the good Louisiana dishes.

Here's a Texas Volcano Pizza I make every now and then, about 6 inches thick,

Le Bon Temps Rolle

CadillacPat

I'm hungry!!! what does that pizza consist of???

[charlie8575]

Dave. One question, though, do you brown the beef before adding it to the pot, or let it cook, as you didn't specify.

I'm SO glad I bought a Lodge Dutch oven before I had to move back home. One of the single most useful kitchen implements I have. That chili sounds absolutely divine.

Ian- I'm only a Mason by fraternal affiliation, not trade or hobby. That pizza oven looks fantastic. Can I fly you stateside and ask you to build one for me?

Pat- I'm seconding the request- what goes in that pizza? It looks quite interesting.

Charlie Larkin

[moparfarmer]

I'am with the 70Judgeman. Grilled steak and potatoes/onions on the grill/barbeque. Definately Chicago style/charred....I can taste it now. Too close to bed time to go out and fire up the bbq and eat a steak. Doesn't settle this close to bed time...

[CadillacPat]

It's pretty basic,

Take any Pizza crust and start building!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Mushrooms, Chicken, Hamburger, Sausage, Shrimp, Crayfish, Pepperoni, Anchovies (lots), Layers of Cheeses, Diced Tomatoes, Olives, Jalapenos, Tomato Sauce, by the time I'm finished building it looks like a Casserole.

CadillacPat

[sports850]

Ian- I'm only a Mason by fraternal affiliation, not trade or hobby. That pizza oven looks fantastic. Can I fly you stateside and ask you to build one for me?

Charlie , I'm a surveyor and have also worked as a civil construction foreman but this was my first ever time laying bricks (other than making a one brick high wall to divert water) so if I can do it you can too . I used a book co authored by Australian chef Maggie Beer (can't find a link to it at present I'm afraid) which has the design of the jig for making the dome . It's simply a piece of steel rod that is half the diameter of your dome with an inch long piece of angle iron welded to the end of it like this

Tape a big washer to the center point of your base and put the plain end of the rod into it and lay your brick so the inner edge is sitting in the piece of angle iron . Since the rod tilts as the bricks get higher the 90 degree bit of the angle iron is always at the right angle for the brick to fit into .

[Dave]

Yep, my second hobby, really enjoy it. If I do say so myself I make the best chocolate chip cookies, ever, anywhere, Mrs Field and Famous would cry if they tried them.........Thoses Elves? forgitaboutit!!

[charlie8575]

Very cool, Ian. Now, all I need is a nice-enough backyard at a house I actually want to have to build that! It really doesn't look that difficult, although, as we all know, looks can be deceiving.

Charlie Larkin

[sports850]

I've seen one built on a pallet so it could be put in the back of a pickup or trailer , bit of extra reinforcing around the dome in the rendering and it's fine . Pretty flipping heavy to move around but at least it's portable so you can move house with it . Mine's a permanent fixture , I worked out it weighs close to 3 tonnes with the base which is full of sand . Seriously though , it took more effort and time to make the base than it did the dome . Most of the dome was done in an hour , then left overnight to set before putting a rough circle of plywood on car jacks inside and putting sand on top shaped to the inside top of the dome for the last 3 or 4 courses which couldn't support themselves until it was complete . Top course took 20 minutes then another half an hour or so to render the top . I spent more time planning and procrastinating then I did building it . You really should see peoples faces when they walk in the yard and see it alight , eyes bulge and jaws drop , then they get pizza and all the wives want them to build one ...

[Dr. Cranky]

I am really delighted by all the contributions you folks have made to this thread, which has really taken off. Thank you.

[bigphoto]

I own a restuarant does that coun't?

[Harry P.]

I always wanted a wood fired pizza oven so I built this one , 1.3 meters inside diameter so fits 4 pizza's at once

Wow! That is awesome!

[sjordan2]

None of this is any surprise to find on this site. Cooking is one one of the most creative disciplines out there. The Food Network, the Cooking Channel and Bravo food shows are my default channels. Cars, of course, are of interest, and I'd love to see Gordon Ramsay join the blokes on Top Gear.

Edited August 2, 2012 by sjordan2

[sports850]

It counts as far as I'm concerned Tim , what type of restaurant ?

Thank's Harry

[Crazy Ed]

None of this is any surprise to find on this site. Cooking is one one of the most creative disciplines out there. The Food Network, the Cooking Channel and Bravo food shows are my default channels. Cars, of course, are of interest, and I'd love to see Gordon Ramsay join the blokes on Top Gear.

Both Gordon and Jammie Oliver have "Done Laps" on Top Gear.

[Tom Setzer]

I Love to slow smoke boneless Pok Roasts that I have Marinated with thinned down Mustard based BBQ sauce that I make myself from a resiepy I learned from my Aun't who did the BBQ at her BBQ Cafe in North Carolina that was the most popular in the area. I marinad it for three hours, and then slow smoke it for 10 hours turning it every hour and Baisting with more of the same sauce. I use only Hickory for my fire, and the end result is a BBQed Roast with a nice charred outside and the main part of the meat that will melt in your mouth while filling your taste buds with the most delishues BBQ Flavor!

I also make my own baked beans with chunches of BBQ made earlier an save for the purpose. and Old Number 7 added to the sauce. I cook them in a large crock set on the back of The Smokers Grill.

My Wife makes the best Southern Style Cole Slaw I have ever tasted And we make Texas Toast to go with it!

I also make true Mexsican slow cooked Chile and all kinds of Mexican food from Cheese enchilatas to TexMex Fajitos, and fried plantains, I even make my own Tortillas.

[Dave Pye]

Posted 01 August 2012 - 09:46 PM

Dave. One question, though, do you brown the beef before adding it to the pot, or let it cook, as you didn't specify.

Sorry, when I cut and pasted the recipe, a line got ommited. By all means cook the beef! Add it to the pot after the pork product and onions have just started to brown -- or before the onions start to look clear. It makes a good bowl of chili, in my opinion.

[charlie8575]

After reading this thread, I need to make some dinner dates!

Might as well contribute my part....

Armenian and Middle Eastern cooking is a little be different from what most folks here in America are used to, and with only a few places in the U.S. having large Armenian populations, you might not have a chance to try some of our stuff.

Gannoush fassel-ya, which is pronounced pretty much how it looks, and literally translates from Arabic as "green beans" is a staple in my family and in my mother's family. Use it as a side-dish for chicken with pilaf or add lamb medallions or lamb chunks for a lamb stew you'll really enjoy.

I use a Crock-Pot, which makes my mother shake her head in lack of understanding. Oh well.

In a largish Crock-Pot, place

One large can of Italian style diced tomatoes.

One two-pound bag of frozen French-cut green beans.

About 4-5 carrots, cut into rounds.

One medium yellow onion, chopped into smallish pieces.

Additional oregano, garlic, basil, black pepper, rosemary or thyme to taste.

You might need an extra 8 oz. can of tomato sauce if the diced tomatoes are a little dry.

Stir everything together, set on low, leave for 6 hours.

If you decide to do this stove-top, I'd advise using a stainless or cast iron Dutch oven coated with Pam to stop stuff from sticking at the bottom, or a non-stick Dutch oven. Cook on medium-low heat, stirring frequently, and keep covered. Even with the lamb, the whole thing is cooked in about ninety minutes or a little less if your range runs hot or you use cast iron.

1-1/2 to 2 pounds lamb may be added to make lamb stew.

Charlie Larkin