#cooking (Discord ID: 338763700750123009) in MacGuyver - Skills & Academics, page 1
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Hello, budding culinarians, my name is Alexander and this is where I'll be helping all of you explore the joys of cooking. A bit about myself, I've been a chef in some form or fashion for about 7 years now and have worked with ingredients of the highest and lowest caliber. I've performed almost every fundamental cooking technique from pickling, fermenting, drying, and curing to searing, braising, grilling, broiling, roasting, baking, and poaching. Currently I'm working in a farm-to-table restaurant that specializes in ingredient focused food, and uses international influence. I'm going to be doing periodic blurbs that will begin from the most fundamental and basic techniques of cooking, all the way to the more advanced forms of the craft. At any point in time please come forward and share anything food related. These things can be stories about an unforgettable dining experience, questions about why your fish skin won't sear correctly, cook books that you'd like to read, to chefs you admire. I'll also be teaching you guys the importance of quality ingredients as well as things like knife skills and the fundamentals of taste and flavor. Remember lads, you are what you eat. And the brick and mortar of a healthy mind, body, and soul are all made of food at one point. So, with that said, let's get cooking!
Average day in the life:
Hey I'm Marlow and I also have a deep passion for cooking and nutrition, especially in preparing traditional vegan dishes from all around the world. I'm not 100% pure vegan but this is where my goals lie mostly (for health reasons, not necessarily for ethical ones).
Anyway, if that's what you're into and you want to get better at it I can offer some advice, but mostly I'm here to learn and absorb great ancestral wisdom from all of you
Hey guys and gals being a 1st generation Frenchman 🧀 🍷 I naturally know how to cook. If anyone needs help to not eat zog fuel and cook some basic dishes please don't be afraid to ask. Or even more complex stuff making dinner for a date or for your family, the only way to learn how to cook is at least try.
@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise
How have no women posted in here yet?
Also, your bread looks so light and airy. I'm jealous. I'm still trying to get the hang of baking
@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)
Roast cumin and paprika chicken, y'alllllll 👩🏼🍳
Man that looks incredible
This nigg at my work pronounces carbs curbs
@Marlow thank you! yeah, I haven't gotten the hang of all of that. I'm more of a savory food cook. Oddly enough, the only thing I can bake like a pro are French macarons.
this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book https://www.amazon.com/Fundamental-Techniques-Classic-Bread-Baking/dp/158479934X
if anyone is into fermentation I've recently gotten into that. I've made a few batches of sauerkraut and kimchi with my 10L crock
I want to get into bread baking, but I also don't want to weigh 200lbs and live in a constant state of carb coma. The struggle is real.
I know what you mean.... luckily it's prohibitively complex enough to the point where I only bake a loaf every two weeks or so
@Marius yes, please. Share your recipes for fermentation. I love all fermented and/or pickled veggies.
yeah bordelaise is like a mild sourdough, you use a bit of your own sourdough starter, not as much as you would in a true sourdough
Some bread I made just a peasant loaf
Just made some fajitas for dinner this is why we don't need muh ethnic food we have recipes
The best food is European anyway
Sorry not sorry
asian food's pretty good, tho
Anyone like Thai food?
My wife and I love it... also indian food
Very fond of Indian food
basically if you're going to make anything vegan taste good, you're going to need to look into Indian and Asian techniques and flavors
Should rename this channel #foodporn
thai food is great and healthy
but Euro food is best by far
I'll post my recipe for a fish head tom yum coconut soup. Sooo good
that sounds fantastic
@Louis Loire - NY for real. My grandma taught me a lot of Polish recipes. Some nights I just have to have a Polish meal of latkes, golabki, pierogies, and kielbasa.
simple Euro recipes require excellent ingredients that is the only thing that can be hard
Exactly. It's mostly peasant food. I think the simplicity of Euro food is what makes it so good.
as Gordon Ramsey would say SIMPLE RUSTIC QUALITY INGREDIENTS lol
This is how they STILL do it in France
you have local markets and bakers and you buy fresh baked bread every morning
And you eat meals with others... it's a beautiful tradition
@Louis Loire - NY lmao Gordon is my muse. I love that dude. Inspiring cooking.
plus mostly everyone in France cuck or non cuck is woke on the Monsanto question
makes a massive difference
When I visited NYC, the farmers markets they had every weekend were amazing. We have some farmers markets with decent produce and meats here in Florida, but nothing like NY
I go very often its the only place to get real stuff and raw milk or at least low temp pasteurized most people don't realize once you get about 45 mins north of the city NY turns into farms
Tartine bread in San Francisco is nationally renowned for their modern approach to old world techniques with baking.
For all of you home bakers I highly recommend their book https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413
Everything I know about bread is here.
The guy who wrote it is named Chad... nuff said
The Chad Baking
Dude we're gonna have such awesome food in the ethnostate
we do really have to get together and film some cooking alt right style I think that could catch on
there are a few good youtube channels I follow European Kitchen being one
I'm a manager at a McDonalds, I"m the real cook :^) :^) :^)
@Louis Loire - NY first step, turn on the gas. Gonna want that oven real hot folks
616 all day baby
That bread looks so good 😋
Anyone got any great steak marinade recipes they'd like to share?
What kind of flavor profile are you going for, my dude?
I've been big into the soy sauce based stuff lately, like last week I did a soy ginger marinade with some chili garlic in it that turned out pretty awesome.
Have you ever used fish sauce?
= parts "three crabs" brand fish sauce and sugar. Then add minced ginger/garlic/shallot/scallion/mint/basil makes for an amazing marinade if you enjoy Asian flavors
Whisk the sugar around in the sauce, and as it sits it'll slowly dissolve in.
I have actually never cooked with Fish Sauce. I definitely have to try it out
A sidenote on soy, use it conservatively as it is likely that it lowers testosterone.
Fish sauce is one of my favorite things to use as a marinade. You can't substitute the flavor of fish sauce with anything else. It's really unique, especially if you love those Asian flavors as much as I do
Hungarian Cucumber and Tomato Salad
Hard earned Pro-Tip: Wash your hands immediately after cutting or handling any kind of hot pepper, especially if you plan on scratching yourself at any point in the near future.
Alternatively, have a box of disposable gloves handy in your kitchen.
It looks refreshing af
And, yeah, can confirm. Not to be too graphic, but many a line cooks have fallen victim to the fatal error of processing peppers and then taking a bathroom break. Sad!
@Alexander B. - SC the salad contains
◾️3 cucumbers (seeded and mostly peeled). The English cucumbers weren't on sale, so I had to buy the hothouse cukes which require more prep to avoid them getting soggy in the salad.
◾️1 and a half yellow onions thinly sliced and rinsed in ice water.
◾️1lb of cherry tomatoes, halved.
◾️8oz of sour cream.
◾️the juice of one lemon + half the lemon zest.
◾️fresh dill, 1 minced garlic clove, smoked paprika, salt, and pepper to taste. Let sit in the fridge overnight!
My Polish grandma taught me the recipe and she learned it from her mom. Seriously my favorite salad. Extremely refreshing.
Damn, that sounds and looks delicious
Definitely going to give it a try
Just started my Bavarian beer and sauerkraut roast.
Strategically placed basil.
That thing on top is actually a Bay Leaf
There's also a layer of Pearl Onions under all the kraut. I wonder if I should have mixed them, but I don't think it will make any difference.
It's in a crock pot I'm sure the flavors will intermingle by themselves.
I actually did a mess load of meal prep last night with haul from the farmers market if anyone wants a quick run down
Can you give me a quick rundown
Hit up the farmers market first off
Half the tomatos, corn, and green beans were already gone when I took that photo
Total cost for the produce was like $35
Jersey Fresh fam
The peaches are amazing right now, juicier than the tomatos even
I basically cut up everything but the corn, tomatos, peaches and baked them in the oven. Also put together four pounds of lean ground turkey with eggwhites and jalapeños, spread it onto a baking sheet and cut it into strips so I could add it to the meals
Important to heavily salt your eggplant and let it sit before cooking it. I drained about a cup of water out of two eggplants that way. Really cuts down on oven time
Dinnertime! #goodcooking #yum #healthyboy
Jk doing my weekly meal prep now. I lean towards fairly simple fare but i usually season it well
Nice that looks incredible
broccoli (Not pictured)
As a single lad, (for now) meal prep saves me alot of time and aids me in guiding a healthy diet
Just might land you a fine lass for all that
As weird as it sounds, meal preparation actually soothes my autism
I make my chicken in a way that keeps it incredibly moist
Medium rare chicken
Extra fat and oils from 🐓 get cooked down and smothered on top before portioning
It's fully cooked. I cook both sides on medium-high for ~ 3 minutes and then lower heat and put a lid over the skillet
For another mmm 10, 15?
Covering the 🐓 is what makes it moist
I'll be honest, it's difficult for me to get moist chicken these days unless I've 🅱️rined it
That's why Ive been doing the pseudo-meatloaf thing with the ground turkey
I don't usually like chicken, but your chicken looks amazing.
#healthyboy snack time
Easy and relatively healthy. Stove top cooked popcorn
Veggie oil on the bottom of a saucepan. Just enough to coat the base + a little
Add 3 kernals of popping corn
Medium high heat
Wait till kernals pop
Do some curls in your kitchen while you wait
Once they pop it signifies the oil is hot enough
Add the rest of your kernals. Pictured here is alot. Multiple servings worth
Put lid on of course lol
If you keep shaking the saucepan as you cook as well as dump out the popped kernals into a large serving bowl when they push the lid up you will end up with 0 wasted kernals and 0 burned popcorn
Season with salt in moderation
I just use a hot air popper to avoid using oil. But fresh popped popcorn is one of my favorite snacks.
but even so ive always wanted one
Is that butter I see in the unpopped kernel picture? Also the only single-use appliance I will advocate for is an Egg Cooker. Huge timesaver and conveniance and it's tiny.
Veggie oil. No butter.
Oh I see it now. It was the three test kernels that had already popped.
@Deleted User same. I hate single use appliances, but I make so much popcorn that it's worth it. And most thrift stores have a hot air popper in their appliance section, so you can usually get one for like, $5.
Are Brussel sprouts trad
You jest. They are the tradest.
They're really good I've discovered
Never had them growing up, but just sautéed in olive oil with salt and pepper they're great
I love brussel sprouts
That looks delicious. What's the protein? Chicken?
ugh. I could go for a nice thick cut fried pork chop right now
with mashed potatos
Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil
this is a public channel. don't talk like that ☺
Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!
I let it proof overnight at room temperature... I think long proofing time is the secret to great bread
it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it
but yeast cultured in your own sourdough starter is usually more robust than store-bought "active dry yeast" or even instant or rapid rise yeast, which is more suitable for bread machines.
the key ingredient in any good bread is time.... you gotta have patience every step of the way
Marlow needs his own cooking channel, or maybe an I.E. farmers market.
Also, you're going to need to call upon the wisdom of your ancient European ancestors to get it right... bonus points if they're French
It's fun tho. I suggest everyone who isn't celiac to try it!
@snakob95 I was thinking about doing something like that, but an overall "lifestyle and life philosophy" channgel
it would be pretty cool, but it would take a lot of time
Fresh honey veggies cheese and mead from farmers market in the Adirondacks
Buy local not global fight Monsanto
@Alexander B. - SC I also got some fresh mako shark any suggestions?
The meade is incredible my god
There's good mead in New York for some reason
All those upstate apiaries
My reading is telling me it's comparable to swordfish, which would make it perfect for searing/grilling. @Louis Loire - NY
A nice medium/medium well should be a good cook
Don't forget to hit it with lemon juice and butter afterwards 😋
I grilled it up with garlic and lemon was amazing
And yeah tons of dairy and honey farms up here
You all ever try the Dansk Mjod? Danish mead...
Yeah drink it all the time
Love the viking blood one
Its my favorite from the ones ive tried so far.
Danish mead is different as it has hops added
I like them all honestly haha.
I like the hops added. Gives it a little different taste
Yeah it makes it less like a wine
I love all mead its healthy too tons of antioxidants
Me and my gf killed that whole bottle last night was really good
I feel much better after having a few drinks than when I drink beer or liquor
Its easy to kill a bottle. but at 19% youll be feeling it.
Yeah this one was 14% dansjk makes one that comes in a black bottle that is mixed with honey snappes its about 22%
It will warm your belly lol
The viking blood one is my favorite wish that stuff was cheaper its 25 a bottle here
Daggum. Ive only had the Viking blod, Ribe, GI, and Vikingernes. Theyre all 19%
Its $30 here.
Im willing to pay for it once a month.
Some guys in IE make their own
Its not a nightly drink for me.
Amd yeah its a luxury drink
I would like to start making my own once I find some land and get some bees.
Yeah me too planning on living trad asap hope to drink a horn with you soon
I do agree. I need to buy one. Ive been looking around for a while but havent thrown any money down on one.
and at least your gf likes mead. My fiance cant stand it haha.
@Jhawk nc You should definitely join this mead discussion and tell us about your experience
Uh, yes. Hello? Hello sir?
So a little background on me
My dad made wine when I was growing up, so I have always been around brewing.
I make meade
I'm also a Master Beekeeper
At our height, before the hive collapse, we had almost 100 hives
Then in a span of a less than a year we went down to less than 30.
Between a huge increase of Hive pests and bees just leaving, we had lost almost 70 hives
It was devastating.
Today was a fun day for seafood
Royal Red shrimp from Charleston
Alas, poor Yorick!
Aaaaaand Virginia oysters, to top it all off.
Also, @Jhawk nc, were parasites the main contirbutor to your CCD?
European kitchen is good too on jewtube ^^^^
Oh, if we're talking about implicit cooking shows, watch "chef's table" on Netflix. In in French (with subtitles obviously,) and goes around France talking about these little restaurants and the stories behind them: filmed with very good cinematography and set to classical music. Very nice.
Chefs Table is my favorite series on there. I binge watched that so hard when the new seasons come out
Made some schnitzel last night. Infographic incoming.
Great British Baking Show: Master Class is great too. It's just the two judges making the challenge recipes to their own standards. No contestants, politics, poz or anything, just good natured banter and baking. Plus the recipes are actually really good.
Great British baking show was a guilty pleasure of mine for so long
Some basic meal prep for the week did 2 tilapia fillets and squash also
Eggs are all of the eggpill variety: hardboiled
This is OC
That looks horrendous
Boomer food is terrifying
*tuna salad jello bowl?????*
That's somehow worse than aspic
Does anyone here have a good fried chicken breading recipe?
the breading for Korean fried chicken is my favorite. I don't know the recipe off the top of my head, but if you've ever had Korean fried chicken, you can't go back lol
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