Ulterior said: I recuse myself from this thread, it's too much like being at work. I kid, I kid. I think you all should know that I ordered an 8" meat cleaver and it should get here any day now and I AM SO EXCITED.
Ulterior said: I think you all should know that I ordered an 8" meat cleaver and it should get here any day now and I AM SO EXCITED.
Kellios said: I've been making some mean enchiladas too. Shoud this thread turn into "FFO Recipes"?
Vyers said: I think we only have one in Ireland, and it's probably called "Chilli Pepper".
Vyers said: Pro Chef? That's awesome! Got any top tips for sub-par amateurs?
Ulterior said: Use whole ingredients when you can. Use fresh over canned or frozen when you can (canned tomato and canned beans are reliably excepted to this rule). Worry about uniform knife cuts over how fast you cut, speed comes with lots of practice. Uniform cuts are important as they allow your food to cook at the same rate. Do all your prep (slice/dice/mince, weigh or measure spices, etc) before you start to actually cook.
Ulterior said: Believe it or not, I'm trying to start up a Youtube cooking tutorial series at the moment. My roommate is using his DSLR and lighting to help me out. We've already go the rough cut for two episodes filmed, plus a 90 second intro sequence. But I digress, this part of my post is not actually about cooking.
Vyers said: Prep before starting: I definitely don't do this. Like last night I had roasted slices potatoes, carrots, onions, garlic and chickpeas. The potatoes take 30 mins to cook, the rest take 15. So it made sense in my head to prep the potatoes first, put them in the oven, and prep the other bits while they cooked (which took me about 12/13 mins) and added everything in together at the 15 minute mark. I thought I was being clever and time efficient.