Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: Skorp1o on October 24, 2014, 06:18:22 AM
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Last weekend I had some guests over I knocked up a well seasoned pheasant (x2) wrapped in streaky bacon to keep the meat from drying out and adds to the crispness of the skin at the same time. Last month I made a Beef Belgian stew which contained mustard and beer in the sauce with French fries I ate til my belly hurt.
I'm not technical but seem to be getting better with time
Any cookery experts here? what's your signature dish?
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cheese on toast 8)
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I can cook (among many things) most Jamaican dishes, some of my signatures are:
Ackee & Saltfish with fried dumpling/festival
Curry Goat with rice & peas
Oxtail & Butter beans with rice & gungo peas
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I can cook (among many things) most Jamaican dishes, some of my signatures are:
Ackee & Saltfish with fried dumpling/festival
Curry Goat with rice & peas
Oxtail & Butter beans with rice & gungo peas
sounds delicious
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Is this the UK board?
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cheese on toast 8)
How do you cook toast?
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sounds delicious
It's a badboy dish
Cook the oxtail in a pressure cooker with whole cloves of garlic to make the meat tender, then pan cook the rest.
The sauce ends up very dark brown, and has spring onion, butter beans, carrot and some small dumplings in
I serve it with a bit of salad, and always dash a bit of scotch bonnet sauce before I dig in
boom
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Is this the UK board?
???
(http://media-cache-ak0.pinimg.com/736x/7b/ac/bd/7bacbda129cea8782488bfdd2efef7a1.jpg)
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It's a badboy dish
Cook the oxtail in a pressure cooker with whole cloves of garlic to make the meat tender, then pan cook the rest.
The sauce ends up very dark brown, and has spring onion, butter beans, carrot and some small dumplings in
I serve it with a bit of salad, and always dash a bit of scotch bonnet sauce before I dig in
boom
Nice work BigCyp
How about Mediterranean/Cypriot dishes, are you any good?
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Is this the UK board?
If it were, your post would have been deleted. Sorry, couldn't resist. ;)
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Is this the UK board?
no brah its the g and o
out the vodka down
cookery threads on the g and o are a tradition true Adonis is quite the cook
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no brah its the g and o
out the vodka down
cookery threads on the g and o are a tradition true Adonis is quite the cook
Yes, but not when 98% of the posts are all UKers. Brahhhhhh
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Yes, but not when 98% of the posts are all UKers. Brahhhhhh
I think its the time of day brah
its only the unemployed americans like you that are posting brah
im sure decent posters like ta will contribute later brah
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I think its the time of day brah
its only the unemployed americans like you that are posting brah
im sure decent posters like ta will contribute later brah
Lol.
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I think its the time of day brah
its only the unemployed americans like you that are posting brah
im sure decent posters like ta will contribute later brah
Hey now, I am at work. But it is Friday and I don't feel like doing shit. ;D
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Lol.
why don't you contribute to the thread
instead of commentating on it
just a thought
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Nice work BigCyp
How about Mediterranean/Cypriot dishes, are you any good?
I can cook all the basic cypriot dishes
Pastitso - Cypriot macaroni with fresh mint and lamb mince as a base (quite a firm macaroni v nice)
(http://img.absolutgrecia.com/wp-content/uploads/2011/02/Pastitsio.jpg)
Moussaka - I cook this, but my wife does it soooooooo good it would be criminal not to let her
(http://www.specialfoodrecipe.com/wp-content/uploads/2011/09/moussaka.jpg)
Avgolimoni - A very simple but filling soup made with egg white, rice, fresh lemon juice and some veggies - Delicious!!!
(http://forkfingerschopsticks.com/wp-content/uploads/2011/01/Greek-Chicken-Lemon-Soup-Avgolemono-Soup_ForkFingersChopsticks.com_.jpg)
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I can cook all the basic cypriot dishes
Pastitso - Cypriot macaroni with fresh mint and lamb mince as a base (quite a firm macaroni v nice)
(http://img.absolutgrecia.com/wp-content/uploads/2011/02/Pastitsio.jpg)
Moussaka - I cook this, but my wife does it soooooooo good it would be criminal not to let her
(http://www.specialfoodrecipe.com/wp-content/uploads/2011/09/moussaka.jpg)
Avgolimoni - A very simple but filling soup made with egg white, rice, fresh lemon juice and some veggies - Delicious!!!
(http://forkfingerschopsticks.com/wp-content/uploads/2011/01/Greek-Chicken-Lemon-Soup-Avgolemono-Soup_ForkFingersChopsticks.com_.jpg)
its a pity your married nigella :-X
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(http://ecx.images-amazon.com/images/I/516XBAS5MJL.jpg)
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Lol ;D
If you've ever been to a Turkish restaurant, it's very similar to Cypriot food
Souvlaki with tzatsiki and rice
Meze
Olives, hummus etc etc
Squid and fish dishes are unbelievable
Lots of aubergine used
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meze from Cyprus is quite nice food.
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Last weekend I had some guests over I knocked up a well seasoned pheasant (x2) wrapped in streaky bacon to keep the meat from drying out and adds to the crispness of the skin at the same time. Last month I made a Beef Belgian stew which contained mustard and beer in the sauce with French fries I ate til my belly hurt.
I'm not technical but seem to be getting better with time
Any cookery experts here? what's your signature dish?
Adonis is the cooking bitch for getbig he will happily cook for you and serve you a beer.
(http://christopherfountain.files.wordpress.com/2009/10/naked-man-in-kitchen.jpg)
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The trainer is the bottom of getbig, he will happily suck for you and serve you a hot lemon towlette afterwards
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BigCyp - the most entertaining cook in the universe.
Watch out... both Annunaki and Dracos are feverishly seeking a new chef de cuisine, so better shine those construction boots thoroughly before these anus frenzied employers arrive.
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I'm quite disappointed and may never read or post on getbig again.
I thought it was a good COCKS thread, not some lame COOKING thread.
Imagine my dismay when the pics were of food and not cocks...damn :-\
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I can bake my grandmothers {pip :'(} awesome Christmas cookies 8)
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I do a fair amount of cooking - I'm a big eater.
I've never had any formal training, just lots of basic stuff with a little creativity thrown in. I'm a big meat eater - like lots of beef, some pork, and a little chicken here and there. I'm big on seasonings, herbs, sauces, hot peppers, condiments, etc. Not big on sugary or sweet stuff. I have to reduce the amount of spices and seasonings I put in by at least half if I'm cooking for others.
Barbecue / grilling, roasts, Tex-Mex, and Italian style dishes are favorites. Grill steaks and burgers at least once a week. Barbecue / slow smoke meats like pulled pork and brisket 1-2 times a month on the weekend because it takes far more time and attention than grilling.
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I can't cook but I can BBQ.
my signature dish is burgers. hard to find a good burg on a BBQ.
funny it's not just the taste of the food I enjoy it's the process. heating up the wood charcoal drinking coronas the smoke. awesome.
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I can bake my grandmothers {pip :'(} awesome Christmas cookies 8)
OP meant cocks in the thread title, not cooks!
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Society is all fucked up!
THe main reason we live and hava a brain is to go out hunt! Get food, prepare food, make food. Everything in life circle around food!
Every new day is a challenge! A workout. An adventure! Kill o be killed, find or not find. Stay hungry or get filled up.
Food today is so easy to get, and now we have like 12houers/Dag doing just stupid stuff that dosent really matter...
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When you said "cook" I was thinking quality Tren
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I do a fair amount of cooking - I'm a big eater.
I've never had any formal training, just lots of basic stuff with a little creativity thrown in. I'm a big meat eater - like lots of beef, some pork, and a little chicken here and there. I'm big on seasonings, herbs, sauces, hot peppers, condiments, etc. Not big on sugary or sweet stuff. I have to reduce the amount of spices and seasonings I put in by at least half if I'm cooking for others.
Barbecue / grilling, roasts, Tex-Mex, and Italian style dishes are favorites. Grill steaks and burgers at least once a week. Barbecue / slow smoke meats like pulled pork and brisket 1-2 times a month on the weekend because it takes far more time and attention than grilling.
You can BBQ in the oven. Put the meat in at highest temp and then turn the heat down to 120-150c depending on how long you want to slow cook for. The initial blast of very hot air caremelises the rub and crisps up any skin on the meat. Won't be as smoky tho.
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You can BBQ in the oven. Put the meat in at highest temp and then turn the heat down to 120-150c depending on how long you want to slow cook for. The initial blast of very hot air caremelises the rub and crisps up any skin on the meat. Won't be as smoky tho.
Yeah, I'll slow roast or bake meats in the oven sometimes. But the whole process of barbecuing & drinking... :D - plus the legit smoke flavor is hard to beat. I'll typically brine the meats overnight and put my homemade rub on them in the morning. I'll also usually inject the bigger pieces of meat like brisket and pork butt - generally a combo of garlic butter and apple juice with a little extra rub blended in. I'll use both coals and a blend of whiskey soaked wood chips dampened with enough H2O to keep them from flaring up.
I'll usually keep the smoker at around 275 F for a couple of hours with pork ribs, followed by a quick sear on the hot grill for a couple of minutes as I brush on a little vinegar / tomato based homemade sauce. I also baste the ribs every 15 mins or so during smoking, and usually end up smoking them in foil the last hour or so on the smoker... with a little more apple juice and garlic butter added in the foil wrap.
Brisket and pork butt are usually done at 225 F for about 1.5 hours or so per pound, until the meat thermometer gives me the right internal temp. I'll do the wrapping and juicing with these also, and usually end up putting the brisket point in a pan for a couple of hours extra until it's about to fall apart. This part of the brisket is great chopped up with the meat juice and some BBQ sauce and eaten on garlic buttered french bread as sandwiches.
I prefer not to use too much brown sugar, molasses, or honey in my rubs and sauces. I like savory and spicy rather than sweet so much.
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You can BBQ in the oven. Put the meat in at highest temp and then turn the heat down to 120-150c depending on how long you want to slow cook for. The initial blast of very hot air caremelises the rub and crisps up any skin on the meat. Won't be as smoky tho.
Totally wrong order to do it. I have avoided this thread because it annoys me and I will continue to after this post.