November 15, 2013 7:39 pm at 7:39 pm #1036682mavmavParticipant
well back on topic…. i think they should have a bein hazmanim culinary schoolMarch 19, 2014 8:38 pm at 8:38 pm #1036683👑RebYidd23Participant
In honor of popa_bar_abba:
My husband never cooks, and I also don’t. I leave that to my kids.March 24, 2014 2:18 pm at 2:18 pm #1036684popa_bar_abbaParticipant
Last night I finally successfully grilled some beef fry so that it was like bacon. I’ve never had much success with it.
But I saw how they do it in the cafeteria with real bacon, so I tried like them.
I laid each piece flat on my cast iron grill pan (which I assume every real* man has) (Lodge, 20 bucks), and let it grill until it seemed almost ready to start burning (flipped in middle). Then I took them out and piled on a plate. Then, i was gonna put them on my burgers, but instead just ate them.
It was excellent. The beef frye was from Romanian in chicago, naturally, and had been in my freezer for at least a year, probably more. Also, IIRC, I left it out of the fridge when I got it for like a day. Also, I had a very bad stomachache later last night, but that is unrelated I’m sure.
*footnote redactedMarch 24, 2014 7:03 pm at 7:03 pm #1036685☕ DaasYochid ☕Participant
Now I am very curious what the footnote was.
But I’m not gonna ask.
I’m also not gonna ask how the blazes you know what bacon is like.*
I do not have a cast iron grill pan. But I am not insulted.
*footnote redacted. so there.March 24, 2014 7:30 pm at 7:30 pm #1036686popa_bar_abbaParticipant
The footnote insinuated some certain people who might not be real men.
Bacon is crispy.
You are not a real man*.
*for example, like DY**.
**DY is more of a real man in his little pinky than ROB is in his fat head***.
***That insult is a registered trademark of ROB, and is used without permission of the trademark holder.March 24, 2014 11:24 pm at 11:24 pm #1036687☕ DaasYochid ☕Participant
You just contradicted yourself, regarding whether I am a real man or not.
I have more consistency in my little pinky* than you have in your fat head**.
*which is not so little, because as you know, I’m a big fat jerk.
**Which is probably not that fat, because you pound spinach.***
***OTOH, you eat chuffins, so maybe it is.****
****This is just one more example of you being inconsistent.*****
*****Genug shoin!!!!!!October 22, 2014 3:38 pm at 3:38 pm #1036688
Gamanit – streekgeek- you remove the skin from the chicken, put it in a baking tin. Peel and slice an onion and add that to the tin. Peel a potato, and cut into small pieces and throw it in too. Spice, cover with aluminum foil and bake on 350 until it smells and looks ready- usually an hour.
What spices? I seriously need help with this kind of stuff….October 22, 2014 9:13 pm at 9:13 pm #1036689
Garlic, pepper, paprika (you don’t need salt, there is enough salt on their from the kashering)
Rub the spices into the chicken and that’s it! Really not so hard!
You can search Online for easy recipes.October 23, 2014 10:55 am at 10:55 am #1036690kapustaParticipant
A, a belated mazel tov 🙂
B, cooking is not hard once you get the hang of it. For chicken, you can use the spices SIDI mentioned (those are classic) or you can buy ready made spice blends from McCormick or Pereg (Pereg seems to go in the direction of Israeli/Middle Eastern). Check the packaging for a line that says if it goes well on poultry, meat, veggies etc. If you’re baking it you can use onion, potato, carrot, sweet potato (you can add the same seasoning as the chicken- yummm). If sweet sauces are more your thing, you can choose a prepared one (or ask a fellow shopper). Covered chicken comes out softer and juicier, uncovered is crispier. (If you’re doing sweet, covered is probably better because sugar tends to burn quickly.)
A few other points:
-Some vegetables, flour, and some other things may need to be checked for bugs. The OU, OK and Star K have checking guides online.
-Wash up after handling any raw meat/chicken/fish. (The purpose of cooking is to kill bacteria so…)
-You can use a thermometer to see when chicken is done or when you can stick a fork in gently and the juices are clear.
-Nonstick cooking spray is very handy to have around.
-Advice from a never married: Unless your husband is a world-famous chef, get out a cookbook and try working on some recipes together. It’s good bonding time and more fun with company.
Thats what jumped into my brain now. For anything else, feel free to ask. 🙂October 23, 2014 8:06 pm at 8:06 pm #1036691
Thanks SIDI (why does a guy know more about this stuff than me?!) and kapusta! And have no fear, I’ll be back if (when?) I have questions.October 23, 2014 9:09 pm at 9:09 pm #1036692
When you live in a dorm/dirah and don’t like or don’t have Yeshiva food, you ate forced to learn how to cook. I messed up many a time, but I’m getting there! It gets easier after you get the hang of it. Also, ask others for help (mother, mother-in-law?!, sisters, sisters-in-law, friends and the CR) and as I mentioned check out stuff online. You can learn lots of easy tips and stuff! Have fun and Hatzlacha!!October 23, 2014 9:25 pm at 9:25 pm #1036693
Thanks!! And I sure hope your lucky wife finds you soon SIDI!October 23, 2014 10:15 pm at 10:15 pm #1036694
Amen! I’ll be lucky, don’t know how lucky she will be 🙂October 23, 2014 10:37 pm at 10:37 pm #1036696tzviki16Member
my dad sometimes cooks. it tastes ok, but my mom does it better.
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