Just call me Iron Chef Chikai

 

Reminds me of a line from a "flim" I saw.....


"Mmmmmmmm......meaty goodness......"

 

yum... i love steak... porterhouse cuts own me

 

i smell cook off. i present braised boneless leg of lamb. (only pic of food i have)

 

You guys are the biggest pussy's if i have ever seen any....

Why do u guys settle for such small pieces of meat??

Check out my dinner...

 

Any other cooks? This is a great thread, I love the potential.

 

Damn I might have to compete. Went to Cooking School in NYC for a few years. Loved it. I love to cook, but hate to clean

 

Oh man, that looks sooooooooooooooooooooo good!

What's up with the chops with your steak dinner?

 

Did you cook that yourself? Looks good.

 

They look pissed!!!!!!!!!

 

Yummm...Meat, Meat, Meat

 

Geez... You can still see the marks where the jockey was beating it!

 

right here, gonna be attending culinary school once I get my degree

 

I love to cook, although I still need recipes for many things.

Iron Chef is one f*cked up show! The commentary kills me.

 

sounds like we need a recipe thread

 

I cook a MEAN steak myself on the grill out back.
I prefer to use a Filet Minion or Beef Loin Sirloin cut.

Smothered in Mushrooms of course.

Shawn S

 

wats up with eating steak with chop sticks?

 

Anyone up for some Muttin?

 

I love me some Delmonico

 

I think many of us cook. I find cooking relaxing and very enjoyable. Get some good quality ingredients and the culinary arts are your proverbial oyster.

I'm pretty good with main courses and the such. My wife is the baker. She likes the precision involved in competent baking, and I like the freedom of the entree.

I also do a mean 'cue with a full fledged pit. It takes a decent amount of TLC and time to get the meats just right, and I really haven't had it this summer. I've only done the real deal a few times this year. We had some Owensboro, KY style lamb shoulder recently, and before that a Texas Brisket and slooooooow smoked salmon.

Hmmm. It makes me start thinking about dinner.

 

 

I'm made in taiwan...I cook, eat, and drink w/ chop sticks.


yes sir...

A little salt and fresh ground pepper. Dash a soy sauce...for that asian kick...

7mins on one side at 475F
3mins on the other at full BROIL.

and BAM...

 

ill just shoot over to ruths chris or mortons


leave the cooking to them for medium rare perfection

 

I cooked for several years but find I do my best work at home.

Specialties are marinated grilled chix, all types of creamy alfredo & marinara sauces, and any/all types of bistro foods.

I can make the fuck outta real Philly cheesesteak...throw in some grilled onion, mushroom, hot peppers, pepperoni & cover in cheese...

 

I second the "Forum Recipe" idea Scott..,

 

recipe forum sounds very appetizing..i'd be down 4 that

 

 

Nothing beats a medium rare Mortons porterhouse.

 

i perfer ruth chris over mortons' love the sizzling butter on the plate when they bring it out.

NY strip or cowboy rib eye or the porter house for 2.

chopsticks w/ steak , tru asian. even I use a fork when eating steak.. LOL

 

Medium rare?!!? Cool center...the only way to go.

 

if your gonna have that you might as well have some Ahi Tuna

 

Ahi is excellent crusted with cashews & grilled...

Tuna seems to go well with the fatty nuts like almonds, pecans, cashes, peanuts.

 

My stomach can't deal with "on the hoof" anymore. Medium-well, para mi.