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#1 (permalink) |
Sitting in a tree
Location: Atlanta
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Good cooking videos?
Just finished watching the Gordon Ramsay Cook Along show. I was completely sucked in. I have my notes. I'm ready to try these recipes on my own soon. Especially the shrimp, chili peppers and tomatoes with angel hair pasta. Looked too easy and too yum.
Anyways, I've never been much of a cook but this show made me realize I learn a lot better by watching instead of reading. I'd love to get my hands on some good videos or maybe some great cooking video links - anyone have suggestions? If at all possible, keep it simple. Complicated makes my face wrinkle. ![]() ---------- Post added at 10:15 PM ---------- Previous post was at 10:12 PM ---------- Mods - can someone please change the title of thread to 'Good cooking videos?' ty |
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#3 (permalink) |
Sitting in a tree
Location: Atlanta
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No clue atm lol.
Just wasn't sure if there was maybe a great reference site out there like AllRecipes.com, but with video - The shrimp dish he made was actually an appetizer but I don't see why it couldn't be a dinner. And quick question for the pros out there - my Mother refuses to use wood cutting boards because of bacteria. Yet I see all the big name chefs still using them. What's the deal with this? Is there a special way to clean them? ---------- Post added at 10:33 PM ---------- Previous post was at 10:27 PM ---------- Maybe I should change this thread to something about websites instead of videos... |
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#5 (permalink) |
Sitting in a tree
Location: Atlanta
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I've never seen this show. Site looks interesting. I'll look into it more.
---------- Post added at 11:21 PM ---------- Previous post was at 10:39 PM ---------- Oh yes I have - nm! And yeah, it is more of a science thing instead of a cooking show, if I remember correctly. I really don't watch the Food Network at all. But I have a wild hair up mah arse. I'll be doing so more often I believe. |
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#6 (permalink) |
Paladin of the Palate
Location: Redneckville, NC
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Molto Mario. Mario Batali's short lived cooking show. Makes alot of traditional Italian meals. You don't have to make exactly the same meal he makes, but I've based alot fo meals off of ideas from his dishes. Plus, the dude is cool as hell. He likes metal and rock & roll; plus is perverted as hell.
***** Edit: Just saw the word simple in the OP. Got a deep fryer? Try Paula's Home Cooking. Personally, I don't like watching her, i'm not a big fan of how they work up her Southern Accent. These are clips of parts of her meals. You said you want simple, but you are watching that jackass Gordon Ramsay. All of his shows I've seen have been trying to make hardcore meals. I don't know anything about his new show. Is he doing simple shit now?
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Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich Last edited by LordEden; 12-16-2009 at 06:08 AM.. |
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#7 (permalink) |
Sitting in a tree
Location: Atlanta
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It was a special on Fox - he made a 3 course meal in an hour along with maybe 12 other people / couples on cam. So yeah, the dishes were simple. I do watch Hell's Kitchen when it's running so I know he's typically more complicated, but this was rookie stuff imo lol.
No deep fryer. Although I know Paula's cooking must be fantabulous, I'm not sure I need to learn how to deep fry butter with bacon and cheese! Was talking with Mom this morning, sharing with her my sudden interest in culinary arts lol. She said Mario is one of her favorites. And I learned that Alton Brown lives 15 minutes away from me. On a main street nonetheless - don't understand how he's not having people knocking on his door. I really know poop about cooking. I've always wanted to. But never quite 'got there.' I can follow a recipe but I would really like to know the basics in order to put together something on my own - perhaps this domestic'ness is hitting me now since I'm getting older? Dunno... Anyways keep the suggestions coming and thx ![]() |
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#8 (permalink) | |
Kick Ass Kunoichi
Location: Oregon
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Quote:
As for Mario Batali--I'm glad Eden suggested him. Molto Mario is the show that got me hooked into watching food television, and he really is a master of method. You can learn a lot just by watching how he breaks down his ingredients--how he chops an onion, a carrot, celery. One of Mario's friends is Mark Bittman, who writes The Minimalist column for the NYTimes: http://www.nytimes.com/2009/12/16/di...r=1&ref=dining He has written a couple of very good cookbooks--How to Cook Everything and How to Cook Everything Vegetarian, as well as How to Cook Everything: The Basics, which is a breakdown of method and technique. The NYTimes often has videos of Bittman cooking, so look for them.
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If I am not better, at least I am different. --Jean-Jacques Rousseau |
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#10 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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Snowy... I was just about suggest checking out the Minimalist. There are a huge number of videos of easy to make recipes and Bittman is a good teacher.
Cooking isn't all that difficult once you learn a few basics. The key is confidence. If you are really interested in learning to cook there are a ton of great websites and tonnes of information out there on what to cook... and more importantly, how to cook. I'd say start with things like Ramsay's Cookalong and Bittman's The Minimalist. Find a dish or two that look relatively easy and try them out. If it works out, try something else. If it doesn't work out well. Try it again. You could also just post some questions here. There are a few of us that really like to cook and am sure any of us would be more than happy to help you out if you get stuck.
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
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#12 (permalink) | |
Junkie
Location: San Antonio, TX
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Quote:
I don't know about a specific site - youtube has quite a few 'cooking' videos, but I don't know about a specialized site. Alton Brown has a bunch of short videos on youtube that are great, of course. It would neat to have a more organized source. You might also consider a cooking class - they tend to be expensive, but a great way to learn. Regarding wood cutting boards - wood tends to have antibacterial properties, so you usually don't have to worry about bacteria inhabiting the board itself. However, surface bacteria can be a problem. Most recommendations I see suggest using separate boards for veggies and raw meat, and washing with soap, hot water, and using a dilute spray of bleach/water (about 1 tsp/gallon) to sanitize. Treat them with food-safe mineral oil frequently to keep them in good working order. Plastic cutting boards you can just toss in the dishwasher, however, they tend to get 'scored' by a sharp knife, providing nice crevices for bacteria to hide. There are new 'composite' boards that are like wood, but can be washed in the dishwasher...these might be the best of both worlds. Glass cutting boards are evil. Evil, evil, evil. They are terrible for your knife, don't use them, ever. I use a 'Totally Bamboo' bamboo cutting board for veggies (because it's soooo pretty, relatively inexpensive, and seems pretty sturdy so far), and a composite board for raw meat. I see on the Totally Bamboo website that they have composite boards too, so I might look into that next time I'm in the market - fwiw, I have no relationship to those guys other than as a happy customer. :-) |
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#13 (permalink) |
Mine is an evil laugh
Location: Sydney, Australia
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The jamie oliver website has recipes and also 'video' recipes - I find his approach is very easy, so you might want to have a look:
Recipes from Jamie Oliver | Latest chicken recipes, cake recipes & many more | Jamie Oliver
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who hid my keyboard's PANIC button? |
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#14 (permalink) |
Sitting in a tree
Location: Atlanta
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I have plenty of cookbooks. But after I watched the Gordon Ramsay thing, I felt like I learned more in an hour than I would reading all those books from front to back. Also, my Mother's Greek - would cook 6 1/2 out of 7 days a week while growing up. But I never had a desire to just watch her in order to learn. I wish I had now. I will definitely use this thread, at least, to ask questions (like the cutting board deal lol.)
I think this weekend, I'm going to do the shrimp appetizer he made, but eat it as a meal. And after watching the show and chatting with Mom, I'm getting a hand-me-down garlic crusher (she doesn't use it,) a nice set of knives (mine are horrible,) and I'm buying a wooden cutting board today lol. Something nice to keep on the counter. I'm stoked. Thanks to you all for your help and for offering to help! I will definitely be utilizing you in the future! I'll end with a question --- what's the point of letting meat 'rest?' On the show, Gordon seared steaks on both sides, then took them off the pan to rest. He then finished them off later. |
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#15 (permalink) |
Leaning against the -Sun-
Super Moderator
Location: on the other side
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Whether we write or speak or do but look We are ever unapparent. What we are Cannot be transfused into word or book. Our soul from us is infinitely far. However much we give our thoughts the will To be our soul and gesture it abroad, Our hearts are incommunicable still. In what we show ourselves we are ignored. The abyss from soul to soul cannot be bridged By any skill of thought or trick of seeming. Unto our very selves we are abridged When we would utter to our thought our being. We are our dreams of ourselves, souls by gleams, And each to each other dreams of others' dreams. Fernando Pessoa, 1918 |
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#16 (permalink) |
You had me at hello
Location: DC/Coastal VA
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It's also because when you sear meat, or broil a large item it actually continues to cook internally while off the stove.
PBS has put out a bunch of Julia Child shows on DVD, and I'm sure there are some on youtube. She's OG.
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I think the Apocalypse is happening all around us. We go on eating desserts and watching TV. I know I do. I wish we were more capable of sustained passion and sustained resistance. We should be screaming and what we do is gossip. -Lydia Millet |
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#17 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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Always let your meat rest. It's essential.
Think about what meat does when it hits the heat (think about what you would do)... it tenses up and it's juices draw inwards. When you rest your meat after cooking, you allow the meat to relax and let it's juices redistribute through the meat. When I am roasting a 8kg turkey, I let it rest anywhere from 30 to 45 minutes before carving. When making a steak, whether it's on the BBQ or in the oven, I rest for a good 10 to 15 minutes. Skipping this step is the biggest and most common mistake most cooks make.
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
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#18 (permalink) |
Sitting in a tree
Location: Atlanta
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Ah. Ok cool.
Mom's an ok cook. I asked her about meat resting and she said she didn't know what the point of it was. Now I know. I made a similar recipe of hers for meatballs the other day. It always seemed hers were bread-y or something. Well I cooked mine for half the time and they had the texture a meatball should have. She was overdoing them. I let her know - her reply was 'maybe you'll be a good cook after all!' Maybe Moms don't always know best ![]() |
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#20 (permalink) |
Getting it.
Super Moderator
Location: Lion City
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Woods... Mom's don't always know best. My Mom's Turkey is always dry. It's horrible.
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars." - Old Man Luedecke |
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#21 (permalink) |
Eat your vegetables
Super Moderator
Location: Arabidopsis-ville
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Check out Rachael Ray. She might be more your pace. Her focus is on simple meals, but they usually have a fun little twist.
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"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq "violence is no more or less real than non-violence." roachboy |
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#22 (permalink) | ||
Sitting in a tree
Location: Atlanta
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Quote:
Quote:
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#23 (permalink) |
The Reforms
Location: Rarely, if ever, here or there, but always in transition
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I just discovered telegraph online, and never any good (at least for me) it has way too many categories and new news coming in everyday.
I just came across this series by accident, so enjoy: via Telegraph TV Xanthe Clay cooks Avgolemono a classic, lemony Greek soup with chicken from one of her simple five-minute recipes.
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As human beings, our greatness lies not so much in being able to remake the world (that is the myth of the Atomic Age) as in being able to remake ourselves. —Mohandas K. Gandhi |
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good, videos |
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