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Cooking thread

Discussion in 'The VIP Lounge' started by DYohn, Mar 21, 2017.

  1. John Celardo

    John Celardo Well-Known Member Donor

    No photos, but I made a tasty risotto last night with speck, a smoked prosciutto, shiitake mushrooms and Reggiano. Yum.
     
  2. Carl V

    Carl V Well-Known Member Donor War Zone Member

    funny coincidence....Shrimp risotto with baked Halibut.
    I grilled the shrimp with shells to give them some flavor.
    Then added them to the risotto at the end.
     
  3. Mike B

    Mike B Well-Known Member Donor War Zone Member

    My Man! Long I have known that shrimp & lobster should be cooked in the shell. Adds a flavor that can't be had any other way.

    But you have to be careful and watch them least you weld the meat to the shell and suffer the "bits" - :)
     
  4. John Celardo

    John Celardo Well-Known Member Donor

    I make lobster risotto but haven't made it with shrimp. The lobster steaming water goes into the rice instead of chicken stock. I use Zatarain's jambalaya rice mix and add shrimp and Andouille sausage as a main course. It's sort of a Big Easy risotto.
     
    Last edited: May 24, 2017
  5. Carl V

    Carl V Well-Known Member Donor War Zone Member

    indeed. how sticky creamy is that rice?
     
  6. CJ

    CJ Well-Known Member Admin War Zone Member

    Somewhat sticky, not really creamy. Honestly I've had jambalaya at fairly decent restaurants that wasn't as good as Zatarans. I don't like seafood so I make it with chicken and andouille.
     
  7. John Celardo

    John Celardo Well-Known Member Donor

    The Zatarain's (fixed spelling) doesn't get creamy like risotto with Arborio. The grains stay fairly separate the way regular long-grain rice does.
     
  8. Carl V

    Carl V Well-Known Member Donor War Zone Member

    """"Which is the best rice for risotto?"""
    The most commonly used risotto rice in the UK is Arborio, although Italians may deem Carnaroli and Vialone Nano to have a higher quality. Other varieties include Roma, Ribe and Baldo.

    I've used the fist two variants, to good success.
    And I agree Zatarains makes good rice pkg's
     
  9. Saurav

    Saurav Active Member War Zone Member

    (Early) Memorial Day ribs :)

    IMG_20170528_150044[1].jpg IMG_20170528_150053[1].jpg IMG_20170528_154455[1].jpg
     
    DYohn likes this.
  10. Mike B

    Mike B Well-Known Member Donor War Zone Member

    Those look great!

    I got a rack of St. Louis style smokin' on the egg as I type. And a half dozen ears of corn too. We are gonna be filthy faced tonight - :)
     
  11. Mike B

    Mike B Well-Known Member Donor War Zone Member

  12. Saurav

    Saurav Active Member War Zone Member

  13. Carl V

    Carl V Well-Known Member Donor War Zone Member

    wow....both you two have some nice ribs.

    Do you ever do Beef Ribs?
     
  14. Mike B

    Mike B Well-Known Member Donor War Zone Member

    Only Korean Galbi style - :)
     
  15. John Celardo

    John Celardo Well-Known Member Donor

    My contribution to a neighbor's Memorial Day BBQ. Julia Child's Tarte Normande aux Pommes, apple custard tart from her Mastering the Art of French Cooking.

    34130711394_06d81c2121_z_d.jpg
     
    Dan Driscoll and DYohn like this.
  16. DYohn

    DYohn Well-Known Member Donor

    Top Poster Of Month

    That would go great with a nice Moscato, John. :)
     
  17. John Celardo

    John Celardo Well-Known Member Donor

    Yes David, a sweet wine would work well. Calvados or Cognac work too. It has only 2/3 cup of sugar and tart apples, so it's not a super sweet desert.
     
    DYohn likes this.
  18. Carl V

    Carl V Well-Known Member Donor War Zone Member

    oh yeah I like the Calvados suggestion or PORTO

    looks damn fine
     
  19. Dan Driscoll

    Dan Driscoll HTT Refugee Donor War Zone Member

    Perhaps a German apfelkorn as an aperitif?
     
  20. DustinDavis

    DustinDavis Well-Known Member War Zone Member

    I made Mexican pizza on Memorial Day. Homemade dough. Roasted tomatillo salsa as the sauce. Top with queso fresco, sautéed chorizo, raw thinly sliced Serrano. Bake. Take it out and top with cilantro and cotija cheese.

    Next time, I will grill the pizza, and add some fresh grilled corn on top as well.
     

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