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142793

Eh, it was not bad. Although I do plan on making air fried shrimp later on. I'm almost tempted to bust open the truffle oil that I bought on my last shopping trip. Stuff was not cheap either, $18.99 for 1 5.9 Fl OZ bottle. But from what I've heard, it's the absolute cheapest way to get truffle flavoring into foods. It's what many pro chefs use when they sell you "truffle" dishes at restaurants, and many of them claim that they can't really tell the difference between it, and actual ground truffle flakes.

But the other part of me wants to save it for a rainy day, and just use the popcorn oil, which also tastes amazing on air fried shrimp.
 
FloofyNewfie said:
142793

Eh, it was not bad. Although I do plan on making air fried shrimp later on. I'm almost tempted to bust open the truffle oil that I bought on my last shopping trip. Stuff was not cheap either, $18.99 for 1 5.9 Fl OZ bottle. But from what I've heard, it's the absolute cheapest way to get truffle flavoring into foods. It's what many pro chefs use when they sell you "truffle" dishes at restaurants, and many of them claim that they can't really tell the difference between it, and actual ground truffle flakes.

But the other part of me wants to save it for a rainy day, and just use the popcorn oil, which also tastes amazing on air fried shrimp.
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142796

I used to love shrimp them all of a sudden I had an allergic reaction to it so now I can’t eat shrimp anymore it sounds good though

Sounds like you do a look of cooking ?
 
1427 Windows 98
Saint Bernard kisses said:
I used to love shrimp them all of a sudden I had an allergic reaction to it so now I can’t eat shrimp anymore it sounds good though
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Ah dang, that does suck. ?

Saint Bernard kisses said:
Sounds like you do a look of cooking ?
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Heh, indeed I do. Many of the regulars here know that I'll occasionally share recipes on this thread. Many have suggested starting my own thread for myself and other users to share their recipes.

Daneζ said:
Who you callin shrimp?
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FloofyNewfie said:
142802

Funnily enough, out of all the things I've thrown on the grill over the years, I've never thrown chimken on the grill. Primarily because anything over an inch/inch and a half thick takes an ungodly amount of propane to cook. Lol
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142803

That is true but it’s worth it grilled chimken is so good. Also yo definitely should start a thread with some recipes to make scrumptious food
 
142804

Eventually I might, or rather probably will. I'd probably need some time to sit down and type some recipes out. I mostly cook experimentally. Over the years I've kind of figured out what works and what doesn't through a lot of trial and error. But, thanks to that I can make some heavenly meals to soothe your soul... and your appetite. Lol
 
FloofyNewfie said:
142804

Eventually I might, or rather probably will. I'd probably need some time to sit down and type some recipes out. I mostly cook experimentally. Over the years I've kind of figured out what works and what doesn't through a lot of trial and error. But, thanks to that I can make some heavenly meals to soothe your soul... and your appetite. Lol
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142805

Im kind of the same way I don’t generally follow recipes I just do what I think sounds good which has lead to some delicious meals and some not so great meals lol ?
 
142806
Saint Bernard kisses said:
Im kind of the same way I don’t generally follow recipes I just do what I think sounds good which has lead to some delicious meals and some not so great meals lol ?
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Yep same same. It took me awhile to figure out how to season my stews juuuuuust right. I've definitely made some over-seasoned and also under-seasoned stews. I've also figured out that pepper seeds of pretty much any kind do not work well. Especially green bell peppers, as it overpowers pretty much everything.

I do have one meal I plan to make again though as WOW was it good. I basically sliced carrots, onions, and celery and put it into a glass dish. I filled it half way with water. I seasoned it with sea salt, black pepper, red pepper, and soysauce. I popped that dish in the microwave for around 3-4 minutes. I then took a Cornish hen and splayed it open cutting opposite of the breast. I made a butter sauce with butter, water, iodized salt, black pepper, garlic, paprika, thyme, and just a tiny dash of cumin. After heating it up into a consistent sauce I very generously slathered it on every inch of the bird. I then set the bird on top of the half cooked veggies in the glass dish and popped that bad boy into the oven at 350 degrees for 40-60 minutes (or really until it reached fully cooked as gauged by a heat thermometer.)

And wow, wow wow wow! Was that one tasty meal! The Cornish hen was absolutely fall off the bone tender thanks to being simultaneously baked and steamed, and the veggies underneath were not only soft, but hella flavorful due to the runoff from the Cornish hen. Literally no "meh" aspect to the meal whatsoever! It was OMFG delicious through and through! Easily one of the top 5, if not top 3 meals I've ever made from experimentation.
 
FloofyNewfie said:
142806

Yep same same. It took me awhile to figure out how to season my stews juuuuuust right. I've definitely made some over-seasoned and also under-seasoned stews. I've also figured out that pepper seeds of pretty much any kind do not work well. Especially green bell peppers, as it overpowers pretty much everything.

I do have one meal I plan to make again though as WOW was it good. I basically sliced carrots, onions, and celery and put it into a glass dish. I filled it half way with water. I seasoned it with sea salt, black pepper, red pepper, and soysauce. I popped that dish in the microwave for around 3-4 minutes. I then took a Cornish hen and splayed it open cutting opposite of the breast. I made a butter sauce with butter, water, iodized salt, black pepper, garlic, paprika, thyme, and just a tiny dash of cumin. After heating it up into a consistent sauce I very generously slathered it on every inch of the bird. I then set the bird on top of the half cooked veggies in the glass dish and popped that bad boy into the oven at 350 degrees for 40-60 minutes (or really until it reached fully cooked as gauged by a heat thermometer.)

And wow, wow wow wow! Was that one tasty meal! The Cornish hen was absolutely fall off the bone tender thanks to being simultaneously baked and steamed, and the veggies underneath were not only soft, but hella flavorful due to the runoff from the Cornish hen. Literally no "meh" aspect to the meal whatsoever! It was OMFG delicious through and through! Easily one of the top 5, if not top 3 meals I've ever made from experimentation.
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142807

that sounds delicious I tend to end up over seasoning things a lot I made a lemon pepper chicken with some pre cooked grilled chimken amd a lemon pepper seasoning but it was a bit over seasoned it was like biting into a lemon ?? I’ve since got a bit better and a little fancier with my cooking.
 
142807 whoops, we're off again...

Funnily enough, even though I do like lemon pepper chimken, I almost never make it myself. Usually if I put lemon juice into anything it's either on baked/grilled salmon, or into a dish with shrimp, noodles, and veggies.

But yep, trial and error is your friend with cooking. If at first you don't succeed, try again. If the second time you don't succeed, try try again. Eventually you'll find something that works. Probably stew, like mentioned before, was one of the hardest things to get right. Anyone can throws some veggies, potatoes, and meat into a slow boiling pot, but it takes a cook to make it taste like more than just simply... well... veggies, potatoes, and meat. Lol
 
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