[ciafighter]

Hey guys,
Just a little about me..My name is Nick and I live in New York..I attend the Culinary Institute of America in Hyde Park and graduate this summer as a Chef. I wanna help you all out with any food questions you might have or any recipes that you might need for a particular food item..just name the food and I will type you a healthy, better tasting way of preparing it.

[erco]

neat idea.

STEAL MY THUNDER!

=(


Still, cool to see a real chef.

I demand a coq au vin recipe that doesn't require me to cook for 129408129048 hours.

[TX911]

duck a l'orange.

I love this shit but duck is such a fatty bird. anyway a culinary half-wit like myself can make this stuff?

[JohnnyBuddha]

Avacadoes. I've been craving them for a while and have 2 on hand but don't know how to make anything with them.

[TX911]

thought you wuz gonna git a bunch a "how do i make grilled chicken?" posts didn't ya?

we's here in da D&S iz a sophistacatered bunch

[ciafighter]

lol thanks..just tryin to help...

coq au vin...really just a nice, red win..chickeny casserole..season your chicken with salt and pepper and dust them in flour..make dure to pat off the excess. Flour helps to give the chicken color, as well as thickens the casserole..make sure your casserole dish is hot and cover the bottom with olive oil...put the chicken in and waittttt..be patient because the more color that you put on your chicken..the more flavor. Normally i would add bacon and crisp it up in the chicken fat if i was cooking for someone but if you are looking for a healthier way..skip it. Anyways, take the chicken out of the pan (it should be uncooked..only colored) In a seperate pan add olive oil and make sure it is hot..throw in some whole pearl onions and whole mushrooms..just saute them until you put some nice color on them...put your vegetables in the bottom of the pan, chicken on top. Put FRESH herbs on top of the chicken (thyme and maybe 3 bay leafs)...put the whole caserole on top of a burner and heat up the pan with everything inside....pour about half a bottle of red wine..this is called deglazing, it is when you add liquid to a hot pan and it cleans off all the nice chicken stickings from the bottom...bring the wine to a boil and let it reduce by half...add chicken stock until it covers about 3/4 of the entire product, pop a lid on and throw it in the oven for about 30 Minutes at 400 Degrees...season AFTER it comes out of the oven to your own taste..this is important because if the lid isnt on correctly and you season before it goes in, the liquid will reduce and concentrate the salt...making it taste like complete and utter Ass. That should do it man..good luck


Duck a l'orange..i will type you a recipe in 1-2 hours..my buddy just called me from the gym to stop down

[ciafighter]

Avacados....simple easy guacamole..

2 avacodos
1 medium diced tomato
1 small diced onion
few diced jalepenos
the juice of 1/2 lime
salt and pepper...

dont need tortilla chips, i just eat it straight...




BY THE WAY... IF YOU ARE HAVING PROBLEMS AND NEED TO TALK DIRECTLY....IM ME ON AIM AT Nx1xCxK14

[erco]

Dude, I didn't say poulet au vin, I said coq! I demand a recipe that cooks a tough, grizzled, at death's door rooster!

[flashNsmash]

awesome, it's like having our own personal D&S recipebot!

i don't need any help cooking boner-inducing steaks, but i'd like to know your favourite seasonings

[Lubaolong]

Give me a good bean or lentil soup. I had some good red curried lentil soup recently, but found out it had chicken broth in it. Oh, and it has to be vegetarian. And I don't want anything you can buy at the grocery.