I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me.

What is your way of making risotto, Matt?

mountain dew smoothie, mmm

waste

I wish I had a clue. It sounds exactly like what I deal with.

Mine is paired with aweful GI issues too.

Quit worrying about shit so much.

I wish I had a clue. It sounds exactly like what I deal with.

Mine is paired with aweful GI issues too.

Quit worrying about shit so much.

FAWK!

If you can find a way to stop thinking let me know. My brains Sheening 100% of the time. Only one speed, GO!

http://www.pendleton-usa.com/catalog/search.cmd?form_state=searchForm&keyword=dude&keyword_entry=dude&x=0&y=0#tabs

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me.

What is your way of making risotto, Matt?

Get a short grain rice. Arborio is probably the most common.

Add oil to a pan and heat. Saute finely diced or minced onion/schallot and what ever spices the recipie your going with tells you to. After thoroughly cooking the onion remove onion and add rice to the oil. Saute oil on medium to low heat untill rice gets transluescent and stir.

ABS

A always

B be

S Stirring

Always

Be

Stirring

Now comes the important part, all the liquid you add must be warm/hot. Usually you add some white wine and then chicken stock. Eitherway make absolutely sure that the liquid is hot. If not the rice will not get the creamy texture. That is really the point of making risoto. If you use room temp or cold liquid the starch on the rice will not properly mix with the liquid, it gets shocked and turns into gross garbage.

Mushroom risoto is perhaps my favorite, however my wife does not like mushrooms so much so usually I go with a white wine, chicken broth and Parm. Reg. approach.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me.

What is your way of making risotto, Matt?

Get a short grain rice. Arborio is probably the most common.

Add oil to a pan and heat. Saute finely diced or minced onion/schallot and what ever spices the recipie your going with tells you to. After thoroughly cooking the onion remove onion and add rice to the oil. Saute oil on medium to low heat untill rice gets transluescent and stir.

ABS

A always

B be

S Stirring

Always

Be

Stirring

Now comes the important part, all the liquid you add must be warm/hot. Usually you add some white wine and then chicken stock. Eitherway make absolutely sure that the liquid is hot. If not the rice will not get the creamy texture. That is really the point of making risoto. If you use room temp or cold liquid the starch on the rice will not properly mix with the liquid, it gets shocked and turns into gross garbage.

Mushroom risoto is perhaps my favorite, however my wife does not like mushrooms so much so usually I go with a white wine, chicken broth and Parm. Reg. approach.

EEK!!!

Btw, Morels are still available right now. She HAS to like those and they make a stellar risotto.

I am curious as to your wine to stock ratio. Easy to make pee colored risotto if you only use stock, lol.

A

B

C

Always

Be

Closing

EEK!!!

Btw, Morels are still available right now. She HAS to like those and they make a stellar risotto.

I am curious as to your wine to stock ratio. Easy to make pee colored risotto if you only use stock, lol.

It's probably only 10-20% wine. I usually use home made chicken stock. i buy the fryers then save the bones and make a few gallons of stock. It's not quite the color of urine then... but if I ever use purchased stock it's nice and pee colored.

Morels are one of my favorite. Maybe I'll try to get her to eat some on the sly like. Good idea!!

A

B

C

Always

Be

Closing

Cigar for the tall well versed gentleman.

EEK!!!

Btw, Morels are still available right now. She HAS to like those and they make a stellar risotto.

I am curious as to your wine to stock ratio. Easy to make pee colored risotto if you only use stock, lol.

It's probably only 10-20% wine. I usually use home made chicken stock. i buy the fryers then save the bones and make a few gallons of stock. It's not quite the color of urine then... but if I ever use purchased stock it's nice and pee colored.

Morels are one of my favorite. Maybe I'll try to get her to eat some on the sly like. Good idea!!

I usually use home made as well, but sometimes its from layers and not fryers and the colors are definitely more like pee. That and I ULTRA reduce my stock as it takes less room in my freezer and of course is easy to rehydrate.

Тоо lazy too cook. Strawberries for dinner.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me.

What is your way of making risotto, Matt?

Get a short grain rice. Arborio is probably the most common.

Add oil to a pan and heat. Saute finely diced or minced onion/schallot and what ever spices the recipie your going with tells you to. After thoroughly cooking the onion remove onion and add rice to the oil. Saute oil on medium to low heat untill rice gets transluescent and stir.

ABS

A always

B be

S Stirring

Always

Be

Stirring

Now comes the important part, all the liquid you add must be warm/hot. Usually you add some white wine and then chicken stock. Eitherway make absolutely sure that the liquid is hot. If not the rice will not get the creamy texture. That is really the point of making risoto. If you use room temp or cold liquid the starch on the rice will not properly mix with the liquid, it gets shocked and turns into gross garbage.

Mushroom risoto is perhaps my favorite, however my wife does not like mushrooms so much so usually I go with a white wine, chicken broth and Parm. Reg. approach.

You had me at mushrooms. Will try.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat.

Why is the thickener added?

No fav style of pan sauce.

Teo, Another bit of advice is to have a little more broth than you think. I aim for a little more than double the volume of rice.

EEK!!!

Btw, Morels are still available right now. She HAS to like those and they make a stellar risotto.

I am curious as to your wine to stock ratio. Easy to make pee colored risotto if you only use stock, lol.

It's probably only 10-20% wine. I usually use home made chicken stock. i buy the fryers then save the bones and make a few gallons of stock. It's not quite the color of urine then... but if I ever use purchased stock it's nice and pee colored.

Morels are one of my favorite. Maybe I'll try to get her to eat some on the sly like. Good idea!!

I usually use home made as well, but sometimes its from layers and not fryers and the colors are definitely more like pee. That and I ULTRA reduce my stock as it takes less room in my freezer and of course is easy to rehydrate.

I always get lazy when trying to reduce my stock. I give up and just put it in a few big jars in the fridge. My stock actually gets a little green from all the fresh herbs. To most, I probably over season my stock. I don't care though, it's what I like and with the fresh herbs in the summer it's just too easy. I think I might take a page from your book though and start freezing it. In the winter I never have enough stock.

I usually spatchcock my fryers. Sometimes I even sear them in bacon fat. The stock I make from that is RITCH. Even when I pull the fat off the top you can taste the luxuriant flavor. MMMmmmMm

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat.

Why is the thickener added?

No fav style of pan sauce.

By oven I assume you mean baking. Then the problem is no browning and therefore no fond. No browning = no flavor. No fond = no sauce.

If you meant broiler, well then that is basically an upside down grill in which case I'd use the grill unless you don't have one. Chicken isn't an easy thing under a broiler either and due to the need for a broiler pan will leave you with no real sauce either. An exception of course would be if you cook a spatchcock, but that is way more work than pan roasting and really the results aren't any better and it is harder to control and understand the reactions that are happening.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat.

Why is the thickener added?

No fav style of pan sauce.

Pork loin should be more lean than chicken. Unless you're talking about boneless skinless. And if that's what your talking about, then you're eating to live not eating because it's yummy.

Wow, synchronous spatchcocking in the hop

Pork loin should be more lean than chicken. Unless you're talking about boneless skinless. And if that's what your talking about, then you're eating to live not eating because it's yummy.

Actually nearly any cut of pork is more lean. Loin, Tenderloin, Chop's all fit that category.

If you are referring to boneless skinless then you HAVE to do it on the stove top as the oven will be nearly useless for you. It is extremely hard to brown boned/skinned chicken without any fat and in fact without some serious time behind the stove your best bet is with butter, but then I fail to see the reason why you wouldn't just use the fat that came on the animal itself as rendered it will taste way better.

That is one thing I would like to know how to do that I don't and that is boning a thigh. Mind you I'd keep the skin on it for sure, but the bone could just be roasted off and turned into stock.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat.

Why is the thickener added?

No fav style of pan sauce.

By oven I assume you mean baking. Then the problem is no browning and therefore no fond. No browning = no flavor. No fond = no sauce.

If you meant broiler, well then that is basically an upside down grill in which case I'd use the grill unless you don't have one. Chicken isn't an easy thing under a broiler either and due to the need for a broiler pan will leave you with no real sauce either. An exception of course would be if you cook a spatchcock, but that is way more work than pan roasting and really the results aren't any better and it is harder to control and understand the reactions that are happening.

It's a regular oven with heat resistors. Has the function to cook a whole chicken with rotation, two hot-plates and two, I don't know what you call, with LPG.

I don't have a broiler. I was leaning towards the oven, because I don't have LPG right now and hot-plates are PITA to cook with.

I love cooking, but it's always the same things. I need to learn some tricks.

Not tricks, skills.

What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients).

Any advice on chicken breasts in an oven? That's what I feel about eating.

What do you like?

Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15.

I like meat and vegetables all in some nice sauce.

Cast iron pan - checked.

Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it.

What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat.

Why is the thickener added?

No fav style of pan sauce.

Pork loin should be more lean than chicken. Unless you're talking about boneless skinless. And if that's what your talking about, then you're eating to live not eating because it's yummy.

I like my meat clean, no skin, no membranes(?) and bones.