I made Boeuf Bourguignon one time in a crock pot. Skip the mushrooms.

The secret to most dishes is plating. If you know how to do that, you can make anything look impressive.

Your dog wants some coq au vi
What's this about a cock oven?

A decent selection of recipes, but the Coq au Vin recipe asked for blanched bacon, an apostasy. You can blanch salt pork, but never, ever bacon.

IrateShadow: The secret to most dishes is plating. If you know how to do that, you can make anything look impressive.

I prefer food without the thin metal coating, thank you.

I recently picked up a copy of Mastering The Art of French Cooking so I anticipate I'll be able to cook anything with no trouble whatsoever, right?

Submitter's mom is an impressive-looking dish that is deceptively easy to make.

/I'm leaving the whole dog/coq part alone

wee: You can get a close but quick approximation of coq au vin if you have a pressure cooker. Not as deep a flavor, but still tasty.

I did that once using a bottle of wine that had been mismarked at the store and that I didn't realize at the time was worth about five times what I paid for it. Best coq au vin I've ever tasted, and I've had it in Dijon and Beaune.

R.A.Danny: Risotto is a pain in the ass, but not technically challenging.
When they say stir constantly, they mean for at least 35 minutes as you add liquid. It comes out amazingly tasty, and you can train a monkey to do it... actually a monkey would be better qualified since they have monkey strength.

Here's a heresy: cook risotto in a pressure cooker.

I would rather eat a Sonic burger.

Confabulat: Serves 1-2 for a week for like 20 bucks with a loaf of bread.

A turkey after 2 days? Pretty gamy.

If you liked any of those recipes, you should check out baked potatoes. Sure, they look like the kind of thing you'll get served at some fancy French place, but they're a cinch once you get the hang of them.

tnpir: I recently picked up a copy of Mastering The Art of French Cooking so I anticipate I'll be able to cook anything with no trouble whatsoever, right?

Surrender and order pizza.

Blanching bacon is blasphemy . . . don't do it, people.

Like mentioned above, if it's fatback or southern style country ham, blanching is acceptable. But there is really no need for it in this dish.

If anything the saltiness will help the dish.

//French-trained [former] chef

Dead link!

dijon mustard, balsamic vinegar, olive oil, salt, pepper, garlic....shake well. Mix to taste and serve over salad.

Shostie: Who the hell has trouble roasting a chicken?

Rub it with oil. Sprinkle on salt and pepper, toss in the oven at 400.

Or conversely: Drink half a canned beer. Drop in a bay leaf, some herbs and spice into the can. Shove the can into the chicken's cavity. Oil and season the outside. Roast at 400.

Easy.

Yeah, except for the whole "how do I know when it's done?" part that you completely glossed over and which is the thing that keeps people from roasting chickens.

I almost stopped reading when the first thing to come out of this writer's mouth was "icky high fructose corn syrup"

If the ickiest thing you can find in grocery-store salad dressing is HFCS, you probably have an axe to grind and not alot of science behind your reasoning.

But the rest of the article did indeed redeem itself. Cooking isn't exactly that exotic, learn methods not recipes, and you'll be fine.

Anyone else getting:


If not, could someone copy into thread plz?

Wrap fresh figs in pancetta, sprinkle with a little bit of minced garlic, rosemary, and olive oil, bake them at 350 for about 25 minutes or so. Drizzle with balsamic vinegar once they're done. Eat. Enjoy the mattress-pounding that follows if you're making it for your significant other. Ta da!

JULIA CHILD SAUCED RECIPE

a cup of water
a cup of sugar
four large eggs,
two cups of dried fruit
a teaspoon of baking soda
a teaspoon of salt
a cup of brown sugar
a tablespoon lemon juice
a bottle of whiskey.

Sample the whiskey to check for quality. Take a large bowl.
Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.
Make sure the whiskey is still okay. Cry another tup.
Turn off the mixer. Break to leggs and add to the bowl and chuck
in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.
Sample the whiskey to check of tonsisticity. Next, sift two cups of salt or something. Who cares?
Check the whiskey. Now sift the lemonn juice and strain your nuts. Add one table. Spoon. Of sugar or something.
Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees.
Don't forget to beat off the turner. Thfrow the bowl out of the window, check the whiskey again and go to bed.

yakmans_dad: A turkey after 2 days? Pretty gamy

That is COMPLETELY in your head.

yakmans_dad: Here's a heresy: cook risotto in a pressure cooker.

That's not heresy. It's also not risotto. It's merely arborio rice that's been pressure cooked.

R.A.Danny: Risotto is a pain in the ass, but not technically challenging.
When they say stir constantly, they mean for at least 35 minutes as you add liquid. It comes out amazingly tasty, and you can train a mdonkey to do it... actually a mdonkey would be better qualified since they have mdonkey strength.

How many times do you have to be chewed out over risotto before you realize that it's donkey, you donkey!!!



F#@&!!FTFY

SoothinglyDeranged: Couple recipes in there I'll certainly have to try out.

Truest words in that article: "Simple doesn't always mean quick."

And, yeah, risotto ain't hard. Just need to stir. Add liquid. And keep stirring. Liquid. And stir some more. Repeat.

Jubeebee: Fooshards: But the rest of the article did indeed redeem itself. Cooking isn't exactly that exotic, learn methods not recipes, and you'll be fine.

Cooking is easy, being a chef is hard. 90% of being a cook is spices and timers, whereas being a chef takes time and technique.

You forgot the personality disorder, substance abuse and leathery scrotum.

Chicken piccata

Dredge chicken breasts in flour that's been salted and peppered.

Brown the chicken in a bit of butter/olive oil. 4 minutes per side or so. Remove the meat.

Add enough chicken stock to deglaze the pan. Add a bit more. Return the chicken. Add 1/2 cup white wine and 1 Tbs of capers. Cook for about 5 minutes or so. Reduce heat. When ready to serve, add the juice of 1/2 lemon. Serve with spaghetti that's been seasoned with olive oil and pepper. Pour remaining pan juices over spaghetti.

Jubeebee: Cooking is easy, being a chef is hard. 90% of being a cook is spices and timers, whereas being a chef takes time and technique.

I've been told I'm an excellent cook, but I'd be a terrible chef. Technique is one thing, but doing it under extremely specific timelines is a different story. If I were ever a chef, it would be the slowest restaurant in the entire world.

My wife is Chinese (came to the US when she was 19 with her family, I met her in college.) Her father is a chef.

The reason I mention that my wife is Chinese, is because being a traditional Chinese, she wanted to take care of her parents in the traditional way. Meaning they live with us, which brings me to why I mention that my father in law is a chef. I basically have a personal chef. You know, life is good.

/Of course, you have to be pretty adventurous culinarily speaking, there are things in my pantry that I don't even have a name for. They literally do not have a name in English.

If you can read, you can cook.

oldebayer: yakmans_dad: Here's a heresy: cook risotto in a pressure cooker.

That's not heresy. It's also not risotto. It's merely arborio rice that's been pressure cooked.

Would Helen Keller taste the difference? I think not.

Contrabulous Flabtraption: ^ chop onion, BTW

That made me chuckle.

I just hate when I didn't read the recipe all the way through, and I get to the part where it says "now cover the pan and place in a refrigerator overnight", when I have like 40 minutes till the guests arrive. D'OH!

whereisian: If you can read, you can cook.

True enough, but it doesn't necessarily make you good. With experience comes intuition and inventiveness.