Russian, Ukrainian & FSU Information & Manosphere Discussion Forums
Information & Chat => FSU Culinary, Restaurants & Night Life => Topic started by: Contrarian on August 12, 2019, 04:39:12 PM
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So I was at the grocery store and purchased some shrimp, a couple of tomatoes and some brown rice. I couldn’t remember the other ingredients so I didn’t buy them.
So my simple version of what I cooked up was very simple but tasty enough. I can see now after looking at the recipe that it will turn out better if I go out and buy all the ingredients and take the time to prepare it properly.
As it is I took one tomato and chopped it into large chunks. I boiled it in a frying pan with about half a cup of water after coating the pan with some cooking oil. Essentially it was like steaming that tomato after it cooked down. Set that aside in a bowl. Fried 12 ounces of shrimp in some low fat butter. The recipe calls for 1 lb of shrimp and with my appetite I agree. I then cooked one cup of brown rice in my rice cooker. That was the mistake. My rice cooker is somewhat slow so I would recommend starting with the rice. I put some butter on top of the rice, put some Lawry’s seasoned salt on the shrimp and tomato mixture after heating it up and poured that over the steaming hot rice. Edible enough but not enough food for a big guy like me. So adjust to suit your size and appetite.
I’ll try it again w/ all the recommended ingredients. Was simple but quite good in the very basic way I prepared it.
I would have given her 6 or 7 out of 10 but what do I know? :chuckle:
I do enjoy watching Rachel Ray and especially Gordon Ramsay on cooking shows.
Cannot cook well at all but like most men can grill a proper steak.
Gordon Ramsay is a good chef. I have one of his cookbooks.
I don't really like Rachel Ray, I like Giada De Laurentiis.
If you like cooking shows, watch the original Iron Chef from Japan. They're on youtube.
Anyone can cook, it's easy. Try the Foodnetwork's recipes. Tyler Florence, Alton Brown, Giada De Laurentiis, Ina Garten, and Emeril Lagasse all have accessible recipes that always work, as do the Foodnetwork Kitchen's recipes. The site rates recipes on complexity, so you can use "easy".
Here is a very simple recipe, and it's one of my son's favourite dishes, from childhood, and he still loves it, so I make it at least once a month for him -
https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-shrimp-and-rice-recipe-1972850
I don't measure, add more garlic and cajun spice, and I make it slightly differently, as I prepare the tomatoes first, using grape tomatoes (more flavour), cook that down, then add fresh shrimp, which cooks very quickly - a couple of minutes at most. I also make the rice separately (we have a rice cooker, at the kids' insistence), and the dish is poured over rice, as that's the way my son likes it. I don't add scallions, just chop them on top when serving. Even if you can't cook, this is so simple, anyone can prepare it.
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good job man! For 1 person I wouldn't use a rice cooker, just a small pot. Add chicken broth instead of water to make a "oil rice" as the Chinese call it. more fragrant.
Another way is to use pasta instead. Get canned Italian plum tomatoes (only Italian, they are sweeter). saute garlic, shallots, onions first. throw in the tomatoes to reduce and simmer. and a dash of whipping cream. voila!
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One of my favorite dishes is lamb shanks. I found this recipe which looks very good but perhaps a bit complicated.
https://www.allrecipes.com/recipe/36927/rosemary-braised-lamb-shanks/
I once took a GF to this Italian restaurant in So California. It’s one of the best. Would definitely recommend it to anyone going to So Cal. Not sure if they still serve lamb shanks as it was over 10 years ago. Edit to add: Took me awhile to figure out navigation on their website. They do still serve lamb but as chops which are probably as good or better.
FIVE STAR-GOLDEN SCEPTRE- AWARD - Highest Honor for food/service- since 1990 - SoCal Restaurant Writers Association
TOP 150 ITALIAN RESTAURANTS IN NORTH AMERICA- EPICUREAN MAGAZINE
https://lopera.com/
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good job man! For 1 person I wouldn't use a rice cooker, just a small pot. Add chicken broth instead of water to make a "oil rice" as the Chinese call it. more fragrant.
Another way is to use pasta instead. Get canned Italian plum tomatoes (only Italian, they are sweeter). saute garlic, shallots, onions first. throw in the tomatoes to reduce and simmer. and a dash of whipping cream. voila!
Thanks Guile, I’ll try much of what you suggest next weekend. :thumbsup:
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good job man! For 1 person I wouldn't use a rice cooker, just a small pot.
For rice I do it exactly per Gordon Ramsay:
Perfect every time like he says.
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So I was at the grocery store and purchased some shrimp, a couple of tomatoes and some brown rice. I couldn’t remember the other ingredients so I didn’t buy them.
So my simple version of what I cooked up was very simple but tasty enough. I can see now after looking at the recipe that it will turn out better if I go out and buy all the ingredients and take the time to prepare it properly.
It will be better if you cook the ingredients in a mixture of olive oil and butter and add garlic. The olive oil ensures the butter doesn't burn, and the butter and garlic will give the dish a nice flavour.
We buy a large sirloin roast at Costco and hand grind it at home for ground beef. That way, I know exactly what is in the ground meat I prepare. I bag the ground beef, freeze it and cook what our son (only child still living at home) wants. Yesterday, he wanted bolognese sauce, which is simple to make. I have always used Marcella Hazan's recipe, although I use more olive oil/butter to cook the mirepoix, and about 3/4 rather than a full cup of milk. Other traditional recipes also add diced guanciale or pancetta. I haven't tried this addition, as I don't usually have either of those ingredients on hand, but I may go buy guanciale at the deli and give it a try one day.
In any event, this is also an easy recipe, just ensure your mirepoix is finely chopped, and the vegetables are of equal size.
https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce
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So I was at the grocery store and purchased some shrimp, a couple of tomatoes and some brown rice. I couldn’t remember the other ingredients so I didn’t buy them.
So my simple version of what I cooked up was very simple but tasty enough. I can see now after looking at the recipe that it will turn out better if I go out and buy all the ingredients and take the time to prepare it properly.
It will be better if you cook the ingredients in a mixture of olive oil and butter and add garlic. The olive oil ensures the butter doesn't burn, and the butter and garlic will give the dish a nice flavour.
We buy a large sirloin roast at Costco and hand grind it at home for ground beef. That way, I know exactly what is in the ground meat I prepare. I bag the ground beef, freeze it and cook what our son (only child still living at home) wants. Yesterday, he wanted bolognese sauce, which is simple to make. I have always used Marcella Hazan's recipe, although I use more olive oil/butter to cook the mirepoix, and about 3/4 rather than a full cup of milk. Other traditional recipes also add diced guanciale or pancetta. I haven't tried this addition, as I don't usually have either of those ingredients on hand, but I may go buy guanciale at the deli and give it a try one day.
In any event, this is also an easy recipe, just ensure your mirepoix is finely chopped, and the vegetables are of equal size.
https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce
Spacibo. tiphat
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Hi Confederate
Read this article.... you may find it useful.
Mediterranean Diet (http://www.greekcooking.uk/articles/eva.html)
Try also the recipe of the Day, every day different Recipe, maybe will interest you.
Good luck