collapse


mew

  • Road Captain
  • Country: us
  • Posts: 1940
  • Liked: 674
  • craig walsh always with us
Re: The Kitchen
« Reply #30 on: February 05, 2012, 00:15 »
Krebs Kitchen!
Could be the hottest live show in town...I can see it now. Sort of Monty Pythonesque as krebs keeps taking a sip while making/baking.  ;D

krebs, just an idea but how would you look dressed as Julia Child? ....

The French Chef Julia Child's Chicken

  • ReplyReply
  • « Last Edit: February 05, 2012, 02:41 by mewmewmew13 »

    mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #31 on: February 05, 2012, 00:17 »
    Forgive me, I just got carried away!

    btw, cannot find the Dan Aykroyd SNL skit from the old days on youtube.... :-\
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #32 on: February 07, 2012, 18:08 »
    My boring first video clip for krebs' Kitchen.
  • ReplyReply
  • I wish I was in Tijuana
    eating barbequed iguana

    Spider1964

    • Sunday Rider
    • Country: au
    • Posts: 29
    • Liked: 1
    Re: The Kitchen
    « Reply #33 on: February 08, 2012, 01:58 »
    My daughter made this Gluten Free Pavlova with her friend at the weekend -

  • ReplyReply
  • “The wise speak only of what they know.”

    “I do not love the bright sword for it's sharpness, nor the arrow for it's swiftness, nor the warrior for his glory. I love only that which they defend”

    mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #34 on: February 08, 2012, 03:00 »
    My daughter made this Gluten Free Pavlova with her friend at the weekend -

    wow! very nice.
  • ReplyReply

  • mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #35 on: February 08, 2012, 03:06 »
    My boring first video clip for krebs' Kitchen.


    LOL!  krebs you are doing it!
    so....you looked a bit shocked at first and the top of your head was cut off....!!
     :D  :D
    but fun! a true classic!
  • ReplyReply

  • Spider1964

    • Sunday Rider
    • Country: au
    • Posts: 29
    • Liked: 1
    Re: The Kitchen
    « Reply #36 on: February 08, 2012, 03:13 »
    wow! very nice.

    Why thank you, I'll pass on your compliment.

    With two coeliacs in the family, making/preparing food can sometimes be a nightmare... but gluten free sweets/desserts are just as good as 'normal' food.  Most restaurants and cafes now have a wide range of goods, so eating out is getting better... lot's of Mexican food, so I'm happy.
  • ReplyReply

  • thirteen

    • Sunday Rider
    • Posts: 30
    • Liked: 1
    Re: The Kitchen
    « Reply #37 on: February 08, 2012, 14:08 »
    lol, krebs! made my day  :-*
  • ReplyReply

  • mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #38 on: February 10, 2012, 03:43 »
    lol, krebs! made my day  :-*

    LOL! mine too....it is so krebs!

    not too much actual cooking yet.. :)
  • ReplyReply

  • mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #39 on: February 10, 2012, 03:51 »
    Now on the same page as krebs cooking vid I just checked out the 'coffee on the deck' !  THAT has a lot of motion too...I liked the cars moving by.  ;D  :)

    krebs I think you could become famous if you keep up these videos...they are fun 8)
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #40 on: February 11, 2012, 22:00 »
    Homestyle Sushi
    Who knew Sushi could be so easy!

    This is the restaurant that had the Sushi class


    Crab, Avocado, cucumber, and Carrots
    Just set everything out and everyone builds their own


    Just add your favorites and fold it over. That's it
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:25 by krebs303 »

    Dim

    • Grand Tour Winner
    • *
    • Country: gb
    • Posts: 8403
    • Liked: 3363
      • Velorooms
    • Awards: Race Preview of 2014Best Post 2012
    Re: The Kitchen
    « Reply #41 on: February 12, 2012, 00:02 »
    test
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #42 on: February 12, 2012, 16:35 »
    thanks for ustream dim

    I used this recipe and cut the salt in half. You can use white vinegar. The Sushi teacher uses red wine vinegar at home as she prefers the flavor. It does tend to color the rice so she can't use it for the restaurant.





    Sushi Rice

    Recipe courtesy Alton Brown, 2005
    Prep Time:5 min
    Inactive Prep Time:1 hr 0 min
    Cook Time:10 min
    Level:Easy
    Serves:4 cups

    Ingredients

        2 cups sushi or short grain rice
        2 cups water, plus extra for rinsing rice
        2 tablespoons rice vinegar
        2 tablespoons sugar
        1 tablespoon kosher salt

    Directions
    Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
    Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
    Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi


  • ReplyReply
  • « Last Edit: February 12, 2012, 16:35 by krebs303 »

    Havetts

    • Classics Winner
    • *
    • Country: nl
    • Posts: 3220
    • Liked: 1056
    • Awards: Fanboy of 2016Doper Shoot Out 2013
    Re: The Kitchen
    « Reply #43 on: February 12, 2012, 16:43 »
    *LIKE*!
  • ReplyReply

  • Straydog

    • Sunday Rider
    • Posts: 20
    • Liked: 0
    Recipes
    « Reply #44 on: February 21, 2012, 20:16 »
    Ok...cookery corner...preferably healthy eating. Share recipes. Cake bars/ smoothies/ desserts.

    So here's what I am rustling up for my wife and I tonight ahead of my 22 mile commute in the morning:

    Spicy meatballs with pasta, in a tomatoe, caper and red wine sauce.

    Ingredients:
    One onion roughly chopped
    One large carrot finely chopped
    Two sticks celery finely chopped
    one chilly finely chopped (take out seeds depending on heat desired)
    500 grams finely minced lean beef
    one small handful smoked bacon lardons
    one handful of fresh capers
    four garlic cloves finely chopped
    one small glass red wine
    one and half cups of passata
    about ten sliced baby plum tomatoes
    pasta


    ok first make the meatballs....mince, pepper, oregano, freshly chopped parsley and half finely chopped chilli, a tiny pinch of salt, an egg and a dusting of flower into a bowl...mix and bind and then form into twelve small balls.

    add the onion, carrot, garlic, clelery, the other half of chilli and bacon lardons to a large pans with a tiny drop of extra virgin olive oil on a medium heat....sweat...just as they start to colour...add meatballs and seal/brown, and some more oregano and parsley...then the wine.

    Cook off wine for about 5 mins, allowing the alcohol to cook off then add the passata and simmer the whole thing for about an hour on a low/medium heat. After about half an hour add the capers. Cooking for an hour allows the oinions to completely melt and the sauce to thicken. Just before serving add two larges spoons of the water the pasta has been cooking to the sauce and allow to be absorbed. Sprinkle some grated parmeggiano reggiano et voila!

    It's low fat, has a tiny bit of revestrol (my excuse for the wine) and plenty of veg. The sauce on it's own is quite filling so if you are avoiding carbs you can skimp on the pasta or have none at all.

    Peace
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #45 on: February 21, 2012, 21:32 »
    Chicken Breast, Gnocchi with Tomato and Spinach Sauce
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:26 by krebs303 »

    krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #46 on: February 21, 2012, 21:49 »
    Easy Chilaquiles
    Used corn chips. Its better with fried tortillas but this is so easy and a great way to start the day

    About 1 1/2 cups of chips and 1 cup of red chile sauce.
    cook till chips start to soften


    Add 2 eggs, 1/2 cup grated cheese, and 1/4 cup chopped onion


    Tastes better than it looks
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:26 by krebs303 »

    Straydog

    • Sunday Rider
    • Posts: 20
    • Liked: 0
    Re: The Kitchen
    « Reply #47 on: February 21, 2012, 22:54 »
    ok I missed this thread when I made my first post...so forgive the cut and paste...next time I'll try and include pictures:

    So here's what I am rustling up for my wife and I tonight ahead of my 22 mile commute in the morning:

    Spicy meatballs with pasta, in a tomatoe, caper and red wine sauce.

    Ingredients:
    One onion roughly chopped
    One large carrot finely chopped
    Two sticks celery finely chopped
    one chilly finely chopped (take out seeds depending on heat desired)
    500 grams finely minced lean beef
    one small handful smoked bacon lardons
    one handful of fresh capers
    four garlic cloves finely chopped
    one small glass red wine
    one and half cups of passata
    about ten sliced baby plum tomatoes
    pasta


    ok first make the meatballs....mince, pepper, oregano, freshly chopped parsley and half finely chopped chilli, a tiny pinch of salt, an egg and a dusting of flower into a bowl...mix and bind and then form into twelve small balls.

    add the onion, carrot, garlic, clelery, the other half of chilli and bacon lardons to a large pan with a tiny drop of extra virgin olive oil on a medium heat....sweat...just as they start to colour...add meatballs and seal/brown, and some more oregano and parsley...then the wine.

    Cook off wine for about 5 mins, allowing the alcohol to evaporate, then add the passata and baby tomatoes and simmer the whole thing for about an hour on a low/medium heat. After about half an hour add the capers. Cooking for an hour allows the oinions to completely melt and the sauce to thicken. Just before serving add two larges spoons of the water the pasta has been cooking in to the sauce and allow to be absorbed. Sprinkle some grated parmeggiano reggiano et voila!

    It's low fat, has a tiny bit of revestrol (my excuse for the wine) and plenty of veg. The sauce on it's own is quite filling so if you are avoiding carbs you can skimp on the pasta or have none at all.

    Peace
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #48 on: February 21, 2012, 23:14 »
  • ReplyReply

  • Thoughtforfood

    • Domestic Rider
    • Posts: 134
    • Liked: 7
    Re: The Kitchen
    « Reply #49 on: February 22, 2012, 00:48 »
    Made gumbo today in honor of Fat Tuesday.
    1 lb of andouille sausage
    1 lb of chicken thighs
    One can of crushed tomatoes
    4 bay leaves
    4 cloves of garlic
    bag of frozen okra
    one onion chopped coarsely
    two green peppers chopped coarsely
    Some chicken stock (I try to measure as little as possible)
    some red pepper flakes
    salt
    pepper

    1/2 cup of veg oil and 1/2 cup rice flour (gluten free for the wife) for the roux.

    Dump it all in the slow cooker for 6 hours.

    Boiled some rice, and we had a nice meal tonight.

  • ReplyReply
  • "There are a thousand hacking at the branches of evil to one who is striking at the root." ~ Thoreau

    Thoughtforfood

    • Domestic Rider
    • Posts: 134
    • Liked: 7
    Re: The Kitchen
    « Reply #50 on: February 22, 2012, 00:51 »
    My daughter made this Gluten Free Pavlova with her friend at the weekend -

    Recipe or it never happened.  :P
  • ReplyReply

  • Straydog

    • Sunday Rider
    • Posts: 20
    • Liked: 0
    Re: The Kitchen
    « Reply #51 on: February 22, 2012, 01:23 »
    Made gumbo today in honor of Fat Tuesday.
    1 lb of andouille sausage
    1 lb of chicken thighs
    One can of crushed tomatoes
    4 bay leaves
    4 cloves of garlic
    bag of frozen okra
    one onion chopped coarsely
    two green peppers chopped coarsely
    Some chicken stock (I try to measure as little as possible)
    some red pepper flakes
    salt
    pepper

    1/2 cup of veg oil and 1/2 cup rice flour (gluten free for the wife) for the roux.

    Dump it all in the slow cooker for 6 hours.

    Boiled some rice, and we had a nice meal tonight.

    mmmm....sounds good....I do a slow cooked game stew in ale that's kinda similar....


    also...I notice you "coarsely" chop your onions whereas I "roughly" chop mine....whats the difference do you think? I call mine dirty names and give them the odd slap if it helps clear things up.
  • ReplyReply

  • Thoughtforfood

    • Domestic Rider
    • Posts: 134
    • Liked: 7
    Re: The Kitchen
    « Reply #52 on: February 22, 2012, 01:25 »
    mmmm....sounds good....I do a slow cooked game stew in ale that's kinda similar....


    also...I notice you "coarsely" chop your onions whereas I "roughly" chop mine....whats the difference do you think? I call mine dirty names and give them the odd slap if it helps clear things up.

    I am stern and verbally abusive with mine.  ;D
  • ReplyReply

  • Straydog

    • Sunday Rider
    • Posts: 20
    • Liked: 0
    Re: The Kitchen
    « Reply #53 on: February 22, 2012, 01:46 »
    ok...two quick carb heavy ones....

    Soda Bread....


    A cup and a half of of wholemeal flour, a cup of white flour, a cup of buttermilk, an egg, teaspoon of salt, teaspoon of baking soda....mix...bring together....knead robustly with a sinister air for two minutes....slap forcibly and humiliatingly onto a baking tray....carve a zodiac killer like x shape across surface and bake for 45 minutes.


    Savoury scones....

    Brown some finely chopped onions and smoked bacon in a pan....and when I say finely, I mean, imagine you are a six year old in a sweat factory sowing buttons on nike football shirts, that's the kind of attention to detail you should be aiming for.....meanwhile in a bowl, mix a large pinch of salt and pepper into two cups of white flour and add some paprika and chilli powder to your taste. transfer the onions, bacon and a small cup of natural yoghurt to the flour mix. You should be left with a gloopy, wet mix. Spoon this mixture into a lightly oiled scone tray (when i say lightly oiled, think along the lines of your wife's neck massage, not the "special" friday night massage) and bake for 15 minutes or until golden brown at 220 degrees celsius.

  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #54 on: February 22, 2012, 04:04 »


  • ReplyReply
  • « Last Edit: February 22, 2012, 05:33 by krabkakes33 »

    krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #55 on: February 23, 2012, 14:34 »
    Breaded Pork Cutlets, Capellini and Broccoli
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:28 by krebs303 »

    usedtobefast

    • Domestique
    • Country: us
    • Posts: 732
    • Liked: 77
    Re: The Kitchen
    « Reply #56 on: February 25, 2012, 02:56 »
    Breaded Pork Cutlets, Capellini and Broccoli


    686 posts in. as usual making me hungry. !@#$%^&*() ;D
  • ReplyReply

  • mew

    • Road Captain
    • Country: us
    • Posts: 1940
    • Liked: 674
    • craig walsh always with us
    Re: The Kitchen
    « Reply #57 on: February 25, 2012, 03:04 »
    Easy Chilaquiles

    Tastes better than it looks


    I LOL'd at this!!! and it's steaming!
  • ReplyReply

  • krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #58 on: February 25, 2012, 16:34 »
    Chicken, Peas, Baked Potato, Tomato and Avocado Salad
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:28 by krebs303 »

    krabkakes

    • Artes, Scientia, Veritas.
    • Multiple World Champion
    • Country: mx
    • Posts: 19527
    • Liked: 2612
    • Donald J Krabkakes
    • Awards: Dish of the Year 2017KeithJamesMC Memorial award for Extremely Outstanding ContentBest member of staff in live broadcast 2012Best Youtube clip 2012
    Re: The Kitchen
    « Reply #59 on: February 25, 2012, 20:38 »
    Ham Hocks and Lima Beans
    I've been really hungry for these. Also going to make cornbread

    How many dishes start with carrots, celery, onion, and garlic?


    But the main flavor today is the ham hocks


    Large Lima beans soaked overnight. I prefer the large over the baby limas


    Water to cover. Salt and pepper. Bring to boil, cover and reduce heat.


    Roommate doesn't eat red meat so I separated it.


    Oh yum It was so good with the cornbread
  • ReplyReply
  • « Last Edit: November 03, 2012, 03:29 by krebs303 »

     

    Recent Posts

    Re: Men's Kits 2017 by LukasCPH
    [Today at 16:43]


    Re: Men's Kits 2017 by search
    [Today at 16:41]


    Re: Men's Kits 2017 by cj2002
    [Today at 16:38]


    Re: Men's Kits 2017 by LukasCPH
    [Today at 16:36]


    Re: Men's Kits 2017 by search
    [Today at 15:24]


    Re: Men's Kits 2017 by ciranda
    [Today at 14:56]



    Top
    Back to top