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View Full Version : Martial Arts and Cooking; let's keep sterotypes alive!



Wounded Ronin
31st December 04, 08:38 PM
I enjoy practicing MA. I'm half Japanese. I also really really enjoy cooking. When I cook, I don't use readymade crap. I largely make everything from scratch, using cooking techniques that my mom taught me many years ago. For example, today the big cooking project was making vegetable and shrimp tempura; I experimented with both wheat and rice flours. Yesterday I prepared grilled chicken and grilled pork. I was in a rush and so based the chicken with KC Masterpiece but I served the chicken with grilled brown pears. Since I was in a rush and didn't have time to make a proper terriyaki sauce I basted the pork with a mixture of old soy sauce and blueberry jam which caramelized on the grill and had a pleasant, fruity terriyaki-like effect.

Now, what could be more sterotypical than some Asian guy who does MA and cooks? The raging power of 80s asian sterotypes compells me to practice both cooking and MA. For the 80s and the 80s ninja are powerful forces indeed.

I would encourage everyone who does MA to take up cooking as well to keep ridiculous 80s archetypes alive.

Kayne
31st December 04, 08:40 PM
Oooh, ooh, can I wear a headband...and a sleeveless gi?

Wounded Ronin
31st December 04, 08:51 PM
Yes, but we'll need someone else to carry the Chinese cleavers.

JKDChick
31st December 04, 08:55 PM
Way ahead of you. I was decent cook YEARS ago.

Phoenix
31st December 04, 09:05 PM
What happened with that, if you don't mind my asking?....j/k

Zeddy
31st December 04, 09:14 PM
I have this impression that some people have been watching too much ryori no tetsujin.

Aesopian
31st December 04, 10:21 PM
Now, what could be more sterotypical than some Asian guy who does MA and cooks?If this is what goes with your Top Ramen:

http://tinypic.com/14yao4

Equipoise
31st December 04, 10:38 PM
Yeah I get flak alot for being Italian and cooking. I start crafting my works everynight in the kitchen. My roommates use this time to make whatever unfunny jokes that come to mind. Hey, I made a thread a while back about cooking and I asked about Japanese recipes for fish. Know any decent ones? I can trade for Italian, French and Southeast Asian recipes and techniques.

<--Iron Chef Italian.

Equipoise
31st December 04, 10:54 PM
http://img119.exs.cx/img119/381/DSC00197.jpg

Sole Rollatine- Sole wrapped with crab, garlic, shrimp, oregano,lemon zest etc.
Smudge on the stupid lense, sorry about that.

http://img70.exs.cx/img70/6407/DSC00188.jpg
Pollo Calabrese
Chicken and Italian sausage with a spicy red sauce.

http://img70.exs.cx/img70/2104/DSC214.jpg
Ayang Lemak
Chicken and peppers with a coconut gravy.

http://img12.exs.cx/img12/3049/DSC00200.jpg
Pesci Spada con la salsa arranciata.
Swordfish with an orange sauce.

Gezere
31st December 04, 11:04 PM
If this is what goes with your Top Ramen:

http://tinypic.com/14yao4

He's half JAPANESE not half Korean. Get it right!!!


And my cooking skills are as equally forminable as my martial skills, BIATCH!!!
I guess I could take the time to bestow upon yee mortals a few recipes.

http://www.morecomics.hr/dataimg/783_1541.jpg
Pay homage to the God of Cookery!!!

Seriously if you are serious about your Health & Fitness is really behooves you to learn to cook. Learning from scratch is excellent because it gets you aware of what you put in your body. Added bonus a good way to get panties most is showing the chicas you can work it in the kitchen. :icon_smur (they think if you take intrest in prepping a meal you will pay equal attention about dinning on them.)

Aesopian
31st December 04, 11:10 PM
He's half JAPANESE not half Korean. Get it right!!!http://tinypic.com/157f60

Gezere
31st December 04, 11:14 PM
Well it does.
When the hell are they going to release GHOST!!!

Phoenix
31st December 04, 11:16 PM
If this is what goes with your Top Ramen:

http://tinypic.com/14yao4


That's nothing compared to what they serve for grub in Hong Kong.

PizDoff
31st December 04, 11:16 PM
Talking about stereotypes, I'm mostly Chinese, and I do kung-fu.
I say I did a bit of 'Tai Chi' a while ago for exercise, usually stops most other dumb questions and anyone trying to be tough will be the recipient of a flying knee.
While I make Bruce Lee and moose mating noises.

I hate food prep, but I can do a good job.
Working with food, cooking and preparing stuff for myself just kills my appetite since I stare at it for so long.

Gezere
31st December 04, 11:24 PM
That's nothing compared to what they serve for grub in Hong Kong.
Tell me about it. And I still enjoyed every bite!!!

I still had more than my fair share of kaegogi too.

Aesopian
31st December 04, 11:27 PM
http://en.wikipedia.org/wiki/Kaegogi
Another part of the controversy stems from the methods of slaughter, one of which includes beating to death by clubs (a criminal offense in many countries) to ensure that the dog is filled with adrenaline, believed to increase the sexual stamina of the (usually male) eater.Learn something new everyday...

Equipoise
31st December 04, 11:53 PM
I will not eat dog.

Aesopian
31st December 04, 11:54 PM
Come on, live a little.

Gezere
1st January 05, 12:03 AM
http://en.wikipedia.org/wiki/KaegogiLearn something new everyday...
We lived across form a place where they raised the breed of dog they eat (they don't just eat any dog) the nights leading up to Chusok (a Korean Thanksgiving) the sounds of puppy yelps filled the night.


I will not eat dog.
Ha Please. You'd enjoy it. Although cat is better. Most of the pple who have the cajones to try it actually like it. So man up, bitch!

Phoenix
1st January 05, 12:09 AM
Yeech....something about poshintang that never really sat well with me.

Still, I hear it's their answer to viagra. Or so the ladies tell me.

Aesopian
1st January 05, 12:10 AM
Asia will be glad to know this image comes up on the first page of Googe Images for the phrase "Chinese food":

http://tinypic.com/157m1l

Equipoise
1st January 05, 12:11 AM
Nothing to do with manning up. I won't eat dog because I've had two that I considered my best friends.

Aesopian
1st January 05, 12:14 AM
I think it's natural instinct:

http://tinypic.com/xax3k

Gezere
1st January 05, 12:39 AM
Nothing to do with manning up. I won't eat dog because I've had two that I considered my best friends.
If I crashlanded in the Alps with my best friend I'd eat him too. Dog is a meat source just like other tasty things.

Equipoise
1st January 05, 12:47 AM
I'm glad I'm not in the Alps with Asia. :-/

IzzyDaHedgehog
1st January 05, 12:57 AM
My old TKD instructor used to talk about his mom making dog for him...he was a funny guy, and it amused everyone else in the class, but to an 8-year-old who grew up in a dog family it was traumatic.


It's all about knowing how to play the steriotypes. One of the kids in my wing is Jewish, and on the first day of the year when we're doing orientation he says, "Hey, guess what my dad does. HE'S AN ACCOUNTANT!"

WarPhalange
1st January 05, 01:10 AM
I'd never eat dog. After watching my dog eat his own shit and puke and lick his balls, it kind of doesn't seem like a good idea.

I mean, I'm sure cows do the same, but I've never SEEN a cow lick it's balls.

PL

Wounded Ronin
1st January 05, 01:16 AM
Way ahead of you. I was decent cook YEARS ago.

Anyone in the west who in this day and age preserves the culinary techniques has my admiration.

patfromlogan
1st January 05, 02:24 AM
I will not eat dog.
But will you blow one?

What's the name of the Filipino Chinese Cookbook?

How to wok your dog.

Zeddy
1st January 05, 02:38 AM
I'd never eat dog. After watching my dog eat his own shit and puke and lick his balls, it kind of doesn't seem like a good idea.

I mean, I'm sure cows do the same, but I've never SEEN a cow lick it's balls.

PL

Cows don't have balls...... >_>

Can Chaser
1st January 05, 03:05 AM
Haha, semantics. Nice. Though, if you take cow in its loose definition of "bovine" rather then the specific "female bovine who has calved", some do. Anyhow.



I've heard that horsemeat is good. I will kill ANYONE who can confirm or deny this.

Zeddy
1st January 05, 03:08 AM
Tastes like chicken? ;)

feedback
1st January 05, 06:18 AM
My string beans were the talk of the party tonight. TALK OF THE PARTY.

patfromlogan
1st January 05, 10:48 AM
Well my buffalo wings also seemed to be appreciated. They got couple compliments, let's not forget that.

$14.98 for the big sack...

Gezere
1st January 05, 11:27 AM
I'd never eat dog. After watching my dog eat his own shit and puke and lick his balls, it kind of doesn't seem like a good idea.

I mean, I'm sure cows do the same, but I've never SEEN a cow lick it's balls.

PL
Zeddy beat me to it.

Seriously if eat pork or processed meat of any kind you would puke if you knew what went on with that. I laugh when pple tell me what they won't eat. Some of the shit they eat is FAR worse than dinning on Fido or Fiffy.


I've heard that horsemeat is good. I will kill ANYONE who can confirm or deny this.
Horsemeat, as far as I know, has eluded me. But be assured I would eat Mr Ed like anything else!!!

IamBaytor
1st January 05, 11:46 AM
It's all about knowing how to play the steriotypes. One of the kids in my wing is Jewish, and on the first day of the year when we're doing orientation he says, "Hey, guess what my dad does. HE'S AN ACCOUNTANT!"

A friend of mine ate dog once. He was living in the philipines and they didn't tell him until after he ate "King". He said that King was a "good dog".

To quote The Family Guy:
"Let's not deny our heritage. You're Jewish, you're good with money. I'm Irish, I get drunk and ban homosexuals from my parade."

http://www.free-stuff.it/TempoLibero/fumcart/griffin/peter.jpg

Wounded Ronin
1st January 05, 02:05 PM
You are my new hero.



http://img119.exs.cx/img119/381/DSC00197.jpg

Sole Rollatine- Sole wrapped with crab, garlic, shrimp, oregano,lemon zest etc.
Smudge on the stupid lense, sorry about that.

http://img70.exs.cx/img70/6407/DSC00188.jpg
Pollo Calabrese
Chicken and Italian sausage with a spicy red sauce.

http://img70.exs.cx/img70/2104/DSC214.jpg
Ayang Lemak
Chicken and peppers with a coconut gravy.

http://img12.exs.cx/img12/3049/DSC00200.jpg
Pesci Spada con la salsa arranciata.
Swordfish with an orange sauce.

Equipoise
1st January 05, 02:57 PM
Thankya WR I do some personal chef work around the college town I'm in, so I usually take pictures of the stuff I make for people to look through as a reference. Those pictures aren't that hot though. If it's one thing I'm not, it's master of the camera.

feedback
1st January 05, 04:41 PM
I've actually eaten dog when I was in korea. If somebody didn't tell you what it was, you'd probably think it was beef.

Equipoise
1st January 05, 04:51 PM
Do I get a colored tag under my name if I show my bartender certification card? :-D

Thaiboxerken
1st January 05, 05:13 PM
So, Ronin, do you also make sushi? I am half japanese, and I enjoy doing it. My mom is japanese, and she can't roll sushi to save her life.

I've never trained in any japanese martial arts, so I guess I'm not fitting the stereotype very well.

Stick
1st January 05, 05:50 PM
KUUKINGU PAWAAAAAAAAAAAA!!!!!
http://utenti.lycos.it/caccaman/ImageGallery/Ranma/shampoo9.jpg

Good stuff there AM, puts my works to shame......

But then I'm Irish, everything I cook is potatoe based and simple.

Equipoise
1st January 05, 06:16 PM
I generally just experiment. I give myself a theme and go with it. Most of what I eat is fish anyway, and fish can be flavored in tons of ways. I've never liked roasted chicken, pot roast or anything like that. It's too bland generally and doesn't appeal to me. Instead I get the oddest ingredients I can find and go from there. Last week I made Shrimp with a sauce of Cranberries, Cilantro, Honey and Balsamic Vinegar. I wish I was out of college so I had an actually paying job so I could buy more expensive ingredients. Saffron at 15$+ for about a gram and 100$+ fois gras,albalone etc. is way outa my price range atm.
I'm ready to go back to NYC and actually have a decent fish market. I'll take some more pictures of newer things that I make. My culinary skills have improved greatly since those pictures and I now have my sacred Wusthof.

Wounded Ronin
1st January 05, 07:59 PM
I've made sushi before but only a handful of times. That sashimi grade fish is kind of expensive.

However, I do make terriyaki meats on a regular basis. Depending on where I am I'll eather roast them or grill them.

Tonight I made more tempura, too. So I do get in some actual Japanese cuisine preparation.

patfromlogan
8th January 05, 09:20 AM
Added bonus a good way to get panties most is showing the chicas you can work it in the kitchen. :icon_smur (they think if you take intrest in prepping a meal you will pay equal attention about dinning on them.)

Ha, the dark lord speaks the truth! Feed a wench with your hand and soon the meat flute shall play.

Equipoise
9th January 05, 09:18 PM
http://img157.exs.cx/img157/9365/DSC00328.jpg

My latest creation.

Pork Tenderloin seasoned with Jerk Spices, and covered in a light creme sauce of Scotch, JWB of course. :-)

Traditional Tom
9th January 05, 09:34 PM
Damn, all this fancy food makes me want to take a 'beginners' cooking instruction...thing... however, in all realism, I'm perfectly content with making the types of burgers that I have made during my fast food experiences. Mmm... classic quarter pounder *slobbers*

Equipoise
9th January 05, 09:38 PM
Well, Grille the burgers, They'll have alot less fat than if they were fried in their own grease. You can get 80/20 or 90/10 also is you want for ground chuck, and if you want the good stuff, grind your own sirloin :-)

chaosexmachina
9th January 05, 09:41 PM
You mean this stereotype?
http://www.bbring.com/samauri.jpg

Equipoise
9th January 05, 09:43 PM
Yosh....

Geijhan
10th January 05, 05:35 AM
I've heard that horsemeat is good. I will kill ANYONE who can confirm or deny this.

Different continents, so I should be safe: horse steak has a rich flavour, yes.

I once unwittingly ate cat. It wasn't bad at all, it's very much like rabbit (I'm hoping nobody else wants to kill me for eating bunnies now.).
Pigeon is best in soup, though the first time I had to kill a pigeon (you have to tear off the head as breaking the neck is incredibly hard. Took me 3 tries to find that out.), the resulting soup didn't go down that easily.
"Waterrat" (literal translation) is also not too bad and fairly typical of Belgium (the dish is called "water rabbit" though, as people apparently don't like the idea of eating rats.).
Deer back is about the richest meat I ever tasted, both in taste and in pricing range.
Pig's feet aren't really my thing but I don't enjoy pig in general.
My partial Dutch ancestry means I enjoy herring far too much.

Stereotype: As a Belgian, I know which beer sauces (yes, beer sauces) go best with which meat. As well as which beer to drink with it, too (not necessarily the same one that goes in the sauce.).

JohnnyCache
10th January 05, 06:22 AM
Deer back's not so pricy if you get it the way I do - off the deer. It's about 80$ USD for a couple pounds, but then . . . it comes with a free "rest of the deer"

Wounded Ronin
10th January 05, 10:57 AM
I've never had venison, though I've long been curious to try it.

afronaut
10th January 05, 11:36 AM
Venison is delicious and tastes like a slightly stronger flavored steak (beef.)

Braised is best, as it keeps it from drying out, and it takes flavors usually given to lamb (juniper, white wine) or beef (garlic, rosemary.)

If you hunt or have friends who do, score some. Also, in restaurants it's good too. I had it raw over T-Giving vacation with Mrs. Afronaut (venison carpaccio, I shit you not) and it was great. Freaky. But great.

Stick
10th January 05, 11:43 AM
I'll ahve to take a pic of my rotisery chicken in alfredo sauce and pasta...... granted I don't do it quite from skratch, but for me it's a cooking accomplishment so there ^_^

Equipoise
10th January 05, 12:27 PM
Odd combination there Dai :-)

Alfredo= the scourge of Italy.

patfromlogan
10th January 05, 12:41 PM
#1 meats are moose, elk, deer, pheasant, grouse, chucker, and somewhere down the line piggie and cow.

Dibble
10th January 05, 12:57 PM
Stereotype: As a Belgian, I know which beer sauces (yes, beer sauces) go best with which meat. As well as which beer to drink with it, too (not necessarily the same one that goes in the sauce.).


Have you ever had venison spaghetti? YUM!

Pigeon has never been a favorite of mine--I don't care how many foufee recipes there are for squab. It just tastes kinda 'dirty' to me, which is weird since I love game.

Have you had pigs feet in sweet black rice vinegar? Great stuff if you need to replenish calcium quick.

Never cared for chili fried scorpions or silk worms.

Snake is great, tho.

Give some suggestions on beer sauces! I've only used beer in stews, batter, and bread.

Greese
10th January 05, 01:32 PM
Do I get a colored tag under my name if I show my bartender certification card? :-D
Fuck yes. We need to recognnize the bartenders.

JohnnyFive
10th January 05, 01:41 PM
My thai cooking teacher told us to put a little beer in with the shrimp when we stir fried.

I'm not sure if it was a flavor thing, or if because:

Water + sizzling oil = Gout of fire when you throw the shrimp into the wok

Beer + sizzling oil = MIGHTY COLUMN OF FIRE.


(Only works on gas ranges)

Equipoise
10th January 05, 02:35 PM
http://img104.exs.cx/img104/5005/DSC00331.jpg I can photo my diploma from the bartending school also if needed.

Dibble, I'll give some recipes with beer when I get back from class. Dance 1000. Ha!

Ippatsu182
10th January 05, 07:05 PM
Horsemeat, as far as I know, has eluded me. But be assured I would eat Mr Ed like anything else!!!

I've heard the same thing, which reminds me of something funny one of my students once said. He was trying to say "I'm so hungry I could eat a horse," but what he actually said was "I'm so hungry I CAN eat a horse." I explained the difference to him, but he told me that he had eaten horse before.

In Japan it's pretty common to eat horse meat, I guess.

Phrost
10th January 05, 07:54 PM
Just baked this last night, got the recepie from my buddy who's a chef:

Chocolate Kahlua Madness

For the cake

1 box Chocolate Cake Mix (I used Duncan Hines, but just about any will work as long as it requires eggs.)
1 box Chocolate Jello Instant Pudding Mix
1 1/2 cup chocolate chips
1 cup Kahlua
2 cups of sour cream
1 tablespoon vanilla extract

Icing (this was my addition to the recepie)

Improvized Icing/Glaze

1/2 cup butter
1 cup Hershey's chocolate syrup you found at the back of your fridge
Roughly 1 TBSP of Vanilla, or whatever's left of a bottle of the stuff that's never used
10-15 misc. chocolate chips you'd saved from the real recipie because, like, you never actually get to eat chocolate chips on their own without a fucking cookie around them.
7.5 oz of an 8 oz block of Philly Cream Cheese sitting in the butter drawer.

Combine the cake mix and pudding mix in a bowl. Add the wet ingredients according to the directions on the cake mix box and add one additional egg and the Kahlua. Use an electric mixer and blend the ingredients then fold in the sour cream and chocolate chips. Pour mix into a greased bundt cake pan (the tall kind with the hole in the middle) and bake at 375 degrees for about 30-35 minutes or until a toothpick inserted in the cake comes out clean. I use a convection oven so my cooking times might be a little faster than a standard oven. Once the cake is done, let it cool for at least an hour then carefully remove it from the pan.

http://www.bullshido.com/images/cake1.jpg


http://www.bullshido.com/images/cake2.jpg

I don't like chocolate, or even cake, generally... but this thing is insanely good. If you cook/bake, you've got to try this. Note, however, that it uses an entire $7, 12ish ounce bottle of Kahlua.

Equipoise
10th January 05, 07:57 PM
My teeth would explode from such a beast. Nice countertop you have there.

PizDoff
10th January 05, 08:04 PM
Holy cake Batman! That looks so good! Nice lighting and all to accentuate it's curves!
Oh well, not me struggling with a good diet! :D

JohnnyFive
10th January 05, 09:08 PM
I am SO trying this.

Phrost
10th January 05, 09:52 PM
My teeth would explode from such a beast. Nice countertop you have there.

Thanks. It's Corinthian granite, according to my wife.

Equipoise
10th January 05, 10:14 PM
Good God.. I've noticed polished granite becoming the trend as it's impossible to really damage unless you shoot it with a cannon, and it's cheaper than marble and has many more colors/patterns. I envy you, I'd kill for that countertop. Excellent choice!

HAPKO3
10th January 05, 10:47 PM
Haha, semantics. Nice. Though, if you take cow in its loose definition of "bovine" rather then the specific "female bovine who has calved", some do. Anyhow.



I've heard that horsemeat is good. I will kill ANYONE who can confirm or deny this.

Confirmed.

Horsemeat kebab is a traditional dish in many eastern parts of the former Soviet Union. Tasty.

I'd eat more of it, but it's too hard to buy in the US.

I can't fucking stand horses.

Some of the most annoying animals in the world.

HAPKO3
10th January 05, 11:00 PM
I'm gonna have to start taking pictures as well when I cook. Then again, I'm too lazy.

One thing about the way I do it - I don't follow recipies. At all. Whenever I eat something I like, I try to figure out how I would improvize based on the set theme, go home, and cook.

My latest creation (100% original recipie)

Portobello, sour cream, and fresh basil stuffed skirt steak, rolled, and simmered in a creamy cognac sauce.

It was quite a success.

Next on my list, I need to play around with swordfish. Haven't decided what I'm gonna do, exactly, but it will be citrusy and will also likeley have a cognac flavored sauce of some sort.

Phrost
10th January 05, 11:04 PM
Damn, that sounds great.

I'd cook more, but I can't stand cleaning up afterwards. Swordfish is excellent. I don't know about citrus, it's more of a salmony consistancy if I remember correctly. I'd go with a more smoky taste, or blackened.

Equipoise
10th January 05, 11:08 PM
Citrus w/ swordfish is great. One of the pictures I posted previously was a swordfish steak with a citrus sauce. Depends what your preference is though. What kind of Cognac do you plan on using? Also, you going to make a creme sauce with the cognac or just a clear sauce with the citrus? I'd suggest a heavy creme sauce. Like a bechamel, it'll blend quite nicely with the swordfish steak, I'm interested in hearing what you do with it.

Phrost
10th January 05, 11:09 PM
Good God.. I've noticed polished granite becoming the trend as it's impossible to really damage unless you shoot it with a cannon, and it's cheaper than marble and has many more colors/patterns. I envy you, I'd kill for that countertop. Excellent choice!

Thanks. To tie in both the countertops and the dogs earlier in this thread...he's a related picture of both:

Equipoise
10th January 05, 11:33 PM
http://img75.exs.cx/img75/6594/DSC336.jpg

Tonight's creation= Pork Loin with a light chutney mango glaze (Mango, Garam Masala, S&P, red pepper, and cinnamon on a bed of stringed beans :-) The salt around the edge is used to offset the sweet and spicy flavor of the glaze. I am the Iron Chef!

Phrost
10th January 05, 11:34 PM
You win.

Equipoise
10th January 05, 11:39 PM
Thanks. To tie in both the countertops and the dogs earlier in this thread...he's a related picture of both:

http://bullshido.net/forums/attachment.php?attachmentid=2901&stc=1&thumb=1

Edit: Goddamn this newfangled html.

Edit2: Gahh fuck it.

Phrost
10th January 05, 11:41 PM
Naa... my wife's xmas present last year. Damn thing weighed .27 lbs, no joke. "Traded it in" though because it had complete kidney failure from being too small. Took that picture for size reference, next to the coffee cup.

Equipoise
10th January 05, 11:45 PM
Yeah that's the problem with hybrid bred dogs, all sorts of health problems occur.

wakinonioi
11th January 05, 10:03 AM
In Japan it's pretty common to eat horse meat, I guess.


You can order raw horse meat at most izakaya.

afronaut
11th January 05, 10:35 AM
Next on my list, I need to play around with swordfish. Haven't decided what I'm gonna do, exactly, but it will be citrusy and will also likeley have a cognac flavored sauce of some sort.

With respect, I must disagree slightly, although you should listen to Akira M. more than me, as his Food Fist is strong. If you go through the trouble and expense of buying swordfish steaks, I would not use a heavy cream sauce like bechamel or its variants. I usually only find those are good in French dishes which are made for it.

AM is right in suggesting a citrus sauce, but think or it more like a glaze sort of a rub, like a steak florentine. Citrus (whatever you like), cilantro (minced), a shallot (maybe) and some honey. Again, AM can probably give you much better counsel on the glaze.

I would use the following:

The juice from 2 or 3 blood oranges
2 minced shallots
some minced cilantro
olive oil
a little honey

Dibble
11th January 05, 12:50 PM
Dibble, I'll give some recipes with beer when I get back from class. Dance 1000. Ha!

Hope you haven't forgotten!!

Equipoise
11th January 05, 01:06 PM
Johnny 5- Careful about throwing a cold beer into oil. The oil will explode and shower you in flaming goodness. Ever seen what happens with a frozen turkey in a deep fryer?

Dibble- Okay, well I'll give you some food chem ideas, so you can experiment on your own as there are 832472378946 different flavours of beer. Beer or any liquor you're cooking with should never be the focal point of your dish, as in, you shouldn't have a chicken that tastes like budwieser or a pork loin that tastes like cognac. Citrus beers = fish, chicken. I've never made any red meat with beer. I don't think it's possible to flavor the beef with beer w/o overpowering the meat's natural taste. Wait, I take that back. London broil with a raspberry pale, and raspberry vinegar would go quite well. You're going to have to use the more sissy flavoured beers to get a flavor to compliment with red meat. Chicken and fish mostly having no natural flavor, can be imbued with anything. Always think of what would go well with the beer you're drinking. Tequiza for example has a sweet flavor and goes well with lime. You're sauce for this could be a garlic, red onion, lime and tequiza mix. That with a bit of cilantro chopped onto the final product would offset the tart of the lime and cool the mouth to fully taste the flavor of the Tequiza within the chicken. The same could be done with Squid and Shrimp(shrimp to me would be an odd flavour, not sure if I'd like it.) Make sure to reduce the sauce, so it isn't like water. If you're using this with chicken you have to roast the chicken otherwise the flavor generally won't be present deep into the meat. You could always cut tiny little holes in the chicken and pour the sauce into the chicken prior to cooking. Hope that helps a bit, if you have any more questions, ask away.

Dibble
11th January 05, 01:57 PM
hmm...so all are reductions.

I'm accustomed to cooking with the current drinking wine, port, tequila, scotch, vermouth and on some occasion chinese ng ga pei (herb infused wine that, incidentally, rocks with squid, soy, red ginger and masses of cilantro). But these all have very strong flavours. I'll have to try your suggestions on the beer to see if I can lighten up.

I'm thinking lambic might be good with red or game meats in a marinade? Thanks for the ideas...

Do you do desserts?

Equipoise
11th January 05, 03:48 PM
What kind of Lambic you going to use? Faro, Geuze, Fruit or Dry?


Yeah I do deserts. It's not my forte, but I can do pastries, sauces,etc. Have any questions in particular?

Dibble
11th January 05, 08:10 PM
The sweet crap from the grocery. I'm not going to shell out $15 a bottle just for sour marinade. Who knows, I might chicken out and stick w/guinness pot pies.

Always on the lookout for good desserts that's not so heavy on the fat--in my old age, it just swims around in my stomach. Can't even do buttercream frosting. I might just stick w/grapes and grappa, but open to other ideas...

HAPKO3
11th January 05, 08:13 PM
Citrus w/ swordfish is great. One of the pictures I posted previously was a swordfish steak with a citrus sauce. Depends what your preference is though. What kind of Cognac do you plan on using? Also, you going to make a creme sauce with the cognac or just a clear sauce with the citrus? I'd suggest a heavy creme sauce. Like a bechamel, it'll blend quite nicely with the swordfish steak, I'm interested in hearing what you do with it.
I used Remi Martin VSOP just b/c that's what I had on my shelf at the time. It's my cognac of choice when I don't feel like spending too much. I'm only begining to experiment with cognac sauces. If I keep it up, I will look for something cheaper (Remi VS maybe or even look into brandies). Any advise by the way?

I was thinking of a light creamy sauce, actually. Swordfish has a rich taste as of itself, so I was going to have the sauce be on the subtle side.

I think that the cognac/citrus combination has a lot of promise. We'll see how it goes.

Equipoise
11th January 05, 08:49 PM
I'd suggest a Martel, or Marnier XO if you're feeling expensive. Most of the Brandies I can think of are Cognacs, I don't know too much about American made Brandies. I wouldn't sugest Louis XIII or anything insanely expensive as it's worth is going to be destroyed in cooking. Use the cheap to moderately expensive stuff. The food won't taste anymore complex with an extremely expensive cognac or sherry. It'll just be a waste of money and good after dinner spirits, unless you're pouring the direct contents onto a dessert. Cognac Apple cheesecake is great. The swordfish should turn out great. A light creme with a flavor of Cognac is going to blend mellifluously. Post some pictures when you've finished your work.

Equipoise
11th January 05, 08:55 PM
Dibble- For dessert, Lotus Jelly, black and red beans, palm seeds, rose water, shaved Ice and corn. Very SE Asian. It's called Kachung and I love the stuff. I'm not a heavy desert eater. I only have 2-3 bites of something rich before I'm done. I like something a bit light to complement the meal. You could always do a trout or salmon sorbet :-)