PDA

View Full Version : Car Spy Shots Gourmet Corner


Naga Royal Guard
11-01-2004, 01:26 PM
Tips, Techniques, favorite places, recipes<p>Tools for the Trade<p>Discuss it all here <IMG NAME="icon" SRC="http://www.germancarfans.com/images/forums/scared.gif" BORDER="0">

DiCampo
12-20-2004, 01:42 PM
My favorite quick snack:<p>you take a small ciabatta bread and put it in the oven, meanwhile you slice a tomato and some mozarella... when the bread's nice 'n' crispy, you take it out, put the tomato and mozarella on it, spread some pesto over it and finish it off with a couple of basilicum leaves...

Nick
12-20-2004, 03:22 PM
When in California, the best place to get a burger is IN-N-Out...probably some of the best burgers out there...You can order the Burgers "animal style" in which they add extra thousand island dressing, pickles, grilled onions, and they grill the patty in mustard...may sound strange but it tastes great...you can also order the fries animal style, they pour thousand island dressing on top, along with grilled onions and cheese...tastes pretty good too, but the fries alone taste great...best tasting fries out of any fast food joint...their milkshakes are also the best too...

Snake Vargas
12-20-2004, 07:16 PM
For those in Sydney, Australia; one of my favourite burger places is one called "Burger Bun" in the Broadway Shopping Centre. It's not exactly gourmet, it's sort of a fast food place in a way, as in it's not a home-style place as such, but the food there is good if you're after a decent burger.<p>Their burgers are reasonably large (more like the size of a Maccas Quarter Pounder, but the height more like a Big Mac) and freshly made; the large fries was AUS$4.50 but you get a pretty large serve and they also seem to make them fresh on demand; and they also have salads, not just some cheapo 'garden' salad or whatever, but about 12 different sorts, including ones with meat, like Thai beef salad and grilled baby octopus or whatever. <IMG NAME="icon" SRC="http://images.zeroforum.com/smile/emthup.gif" BORDER="0"> <p>And you can get a combo for less than $10. <IMG NAME="icon" SRC="http://images.zeroforum.com/smile/emthup.gif" BORDER="0">

geary
12-20-2004, 09:13 PM
I haven't been to 'burger bun' before, but about 15 mins ago I just got home from a place called 'eighty ate' in Crows Nest, Sydney - It's very, very good. Great gourmet meals at a good price. I had a Portuguese Chicken Foccacia which was great, and only $8.50. <IMG NAME="icon" SRC="http://images.zeroforum.com/smile/emthup.gif" BORDER="0">

Fangorious Reborn
12-20-2004, 09:13 PM
clifton new jersey, past the commons, past target, a place called red robbin, if you want to go from diner burgers to fast food burgers, red robin burgers would be right smack in the middle, and they are made really quick, and they come with never ending fries..mmmmmm

knihc2008
12-20-2004, 11:15 PM
<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>Nick</b> &raquo;</i></TD></TR><TR><TD CLASS="quote">When in California, the best place to get a burger is IN-N-Out...probably some of the best burgers out there...You can order the Burgers "animal style" in which they add extra thousand island dressing, pickles, grilled onions, and they grill the patty in mustard...may sound strange but it tastes great...you can also order the fries animal style, they pour thousand island dressing on top, along with grilled onions and cheese...tastes pretty good too, but the fries alone taste great...best tasting fries out of any fast food joint...their milkshakes are also the best too...</TD></TR></TABLE><p>amen to that, brother. in n out is a cali classic. a cali treasure all on its own.

ricerammer
12-31-2004, 10:45 AM
Del Taco. God Del Taco is awesome. Only been to a few , but yea I love them. Minnesota has some fine seafood. Eat at the Tin Fish in Minneapolis. They've got a great selection, and modest prices. PLus, the service is awesome. Oh yea, you might get a discount too.

pittVRS
01-02-2005, 01:19 PM
A simple favourite of mine; not for vegetenarianisms.<p>Take 2 fillet steaks, season with sea salt and black pepper, fry each side for 5 to 7 minutes, depending how bloody you like it.<p>chop some mushrooms and brown in a pan with some oil. add double cream and simmer then add Bisto gravy powder until sauce thickens.<p>meanwhile, cook some potatoes, however you like them, my personal favourite is hassleback cooked in an oven for 1/2 an hour<p>Serve with baby corn, sugar snap peas and/ or asparagus (which you can boil in 6 minutes, steam in 5 minutes or cook in microwave in 3 minutes)<p>This is such a simple meal but tastes like a gourmet dish and best of all, it'll impress the meat eating ladies..... <IMG NAME="icon" SRC="http://www.germancarfans.com/images/forums/beigesmilewinkgrin.gif" BORDER="0">

hwrd_roark
01-02-2005, 01:28 PM
<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>ricerammer</b> &raquo;</i></TD></TR><TR><TD CLASS="quote">Del Taco. God Del Taco is awesome. Only been to a few , but yea I love them. Minnesota has some fine seafood. Eat at the Tin Fish in Minneapolis. They've got a great selection, and modest prices. PLus, the service is awesome. Oh yea, you might get a discount too. </TD></TR></TABLE><p>Oh, I know about Del Taco. Good stuff, cheap, and open late (i.e. past bartime). Do they still have the Macho Nachos?

pcread
01-02-2005, 01:56 PM
A tip on frying steak (and other meat); don't add salt before cooking, it extracts juice from the meat and can leave it dry.

Santeno
01-03-2005, 08:30 AM
Here are a few tips on cooking:<p>1. If you are going to cook at home, don't be cheap. Ppend the money on good tools. They will last you a life time and will make for a drastically superior experience.<p>2. Wherever possible, use fresh ingredients.<p>3. Cookbooks with spiral bindings are preferable to those that are bound like a regular book. They can lie flat on a counter while you cook.<p>4. It is always preferable to use a cookbook that includes pictures of the finished dishes described on the recipes.<p>5. The best way to store expensive knives is on a magnetic strip.<p>6. If you can, always cut meat on a plastic cutting board.<p>7. Olive oil is your friend. Use it liberally.<p>8. Good wine can accompany every meal.<p>9. Share a meal with friends and/or family as often as possible.

ricerammer
01-03-2005, 08:49 AM
I havent a clue. In Minnesota we're not furtunate enough to have Dels. We do however have Taco Bell. <IMG NAME="icon" SRC="http://www.germancarfans.com/images/forums/1orglaugh.gif" BORDER="0"> <p>Some of my fave places are<p>Burger Boy <br>Steak n Shake <br>Winstead's <br>old Burger King <br>Caribou Cofee <br>Chipotle <p>in terms of favorite snacks......<p>take a saltine cracker, add about 6 pieces of graded taco cheese, slap a pepporoni on it, and heat that sucker up for about 25-35 seconds, maybe more. Also, I like cold pizza.

pcread
01-03-2005, 09:42 AM
What knives do the more invested cooks among us have? I bought a pair of Globals about 10 years ago and I LOVE THEM TO BITS!!! Light, beautifully balanced and the blades are so thin. And they look good, but the block is very naff.

Santeno
01-03-2005, 09:57 AM
Wustoff Grand Prix's. My favorite being the hollow bladed Santoku.

Naga Royal Guard
01-03-2005, 10:26 AM
holy crap a hollow blade?! there i go thinking i can use a USMC Ka-bar in the kitchen

Alx1rl
01-03-2005, 10:32 AM
Im talking "Grays Papayas" on 6th Ave & 8th st. Best hot dogs ever. Recession special!

pittVRS
01-10-2005, 03:41 PM
What are those Japanese knives called? The ones that are supposed to be the best knives in't world?

Dan J.
01-10-2005, 05:47 PM
I eat Japanese food alot.

Dan J.
01-10-2005, 05:49 PM
<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>Santeno</b> &raquo;</i></TD></TR><TR><TD CLASS="quote">Wustoff Grand Prix's. My favorite being the hollow bladed Santoku.</TD></TR></TABLE> What is Santoku?

Naga Royal Guard
01-10-2005, 08:46 PM
<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>RepoMan</b> &raquo;</i></TD></TR><TR><TD CLASS="quote"> What is Santoku?</TD></TR></TABLE><p>some style of knife ( in this case w/ a hollow blade) its made smiilar to Traditional Katana blades w/ the folded steel, supposed to be rather sharp<p>

Rugbyplaya91
01-10-2005, 09:12 PM
Take out some bread<br>Put meat on it<br>Mustard too<br>Eat<p>:p<p>that's all i konw how to make:(<p>

Nick
01-10-2005, 10:53 PM
I have been making a lot of chicken lately...first I get out a pan (I use teflon pans) and i give it a generous coating of extra virgin olive oil...then I get out some chicken filets and throw them in and turn up the heat...I lightly season first with some lawry's seasoning salt. I get a lid to a pot that fits over the pan so that oil doesnt go spitting everywhere...makes cleanup much easier and is also safer...after a minute or so, I flip the filets over and again wait a couple minutes...they should be thawed by now (being that they were frozen before) then I take a knife and put slashes through the chicken, which will allow it to soak up more juices, then I usually toss in some worcestershire sauce, balsamic vinegar, and minced garlic...now you can use whatever fluids or spices you want in it, but I find this tastes delicious...I then continue to flip them over every couple minutes...I dont let them burn or anything, but they shouldnt anyways with all the fluids...after several minutes I add the last thing, which is usually an alcohol of some type...I usually use some type of wine and I pour that in (I am usually pretty generous with it too)...I let that cook for a few more minutes and then I take it and throw it on a plate...this chicken is the juciest msot flavorful chicken I have ever had...it tastes delicious...I usually takes some of the leftover juices in the pan and either douse the chicken with it, or set it aside for use as a dipping sauce...i would deffinately recommend trying this out for yourself...it tastes delicious....

CPWerks
01-11-2005, 12:01 AM
MCDonalds fan's<p>One of my buddies works in McDonalds, and here is the whole story.<p>a Quarter Pounder with Cheese is around $2.40+tax OK<br>a Big and Tasty with Cheese is around $3.30 + tax<p>Order a quarter pounder with cheese and "mod" it into a Bigand tasty, for about $.50 les then what it is<p>Welcome to McDonalds how can i help you?<br>::Umm, yea I would like to get a quarter pounder with cheese sandwich without any mustard on it but could you please put lettuce and mayo on there for me?::<br>Yea, sure, anyhting else?<br>::Umm, no i think that will do us for today::<br>Allright, would you like to try to apple pies for a dollar?<br>::No, thanks not today::<br>Allrighty then, your total for today will be...$2.86 cents, please pull up at our first window.<br>:Thanks:<p>LOL, I swear you people should try this, it adds up, and after about a year, you saved your self about $100.

pcread
01-11-2005, 05:49 AM
so let me get this straight...you save 50c per time and that's $100 per year. Equals...<p>On what planet do you think any sane person would eat 200 of these things in a single year????<p>BTW, this is Gourmet Corner, not Fast-Food Fixes.

Santeno
01-11-2005, 08:57 AM
<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>pittVRS</b> &raquo;</i></TD></TR><TR><TD CLASS="quote">What are those Japanese knives called? The ones that are supposed to be the best knives in't world?</TD></TR></TABLE><br>Globals To my knowledge are the nicest Japanese knives. Kyocera (yes the cellphone people) do make what some people refer to as the finest knives (definitely the sharpest). The knives are ceramic and are extremely sharp. they are hard but obvioulsy a bit brittle so you have to seriously treat them with love.<p><TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>RepoMan</b> &raquo;</i></TD></TR><TR><TD CLASS="quote"> What is Santoku?</TD></TR></TABLE><TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD><i>Quote, originally posted by <b>Naga Royal Guard</b> &raquo;</i></TD></TR><TR><TD CLASS="quote"><br>some style of knife ( in this case w/ a hollow blade) its made smiilar to Traditional Katana blades w/ the folded steel, supposed to be rather sharp</TD></TR></TABLE><br>It's a type of Japanese chef's knife. Naga is right in it's form and method of construction. Unlike your typical western kitchen knife in which the blade is thick near the handle, flt across the top and the bottom tapers upward to a point the further it gets from the handle; A santoku is almost flat, with the blade havind a very slight curve, and the to being what curves down into it. The hollow blade makes them very light and serves to keep food from sticking to it. here is a pic so you can see what I'm talking about:<p><IMG SRC="http://store1.yimg.com/I/chefknivestogo_1827_1894049" BORDER="0"><p>Mine is a Grand Prix model which is essentially the same blad with a different, non-slip/formed, handle attached to the tong.<BR><BR>
<i>Modified by Santeno at 11:06 AM 1/11/2005</i>

Naga Royal Guard
01-11-2005, 09:01 AM
is that good for throwing?

pcread
01-11-2005, 09:44 AM
I can certainly vouch for the quality of the Globals. Expensive, but they'll last much much longer than cheap knives. Just try one in your hand. The balance is perfect and they're so light and thin. <p>I woudn't want to throw one, as it's better fer cuttin' an slashin'.