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Old 21st April 2017
  #31
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PdotDdot's Avatar
Food addict here. I learned to cook when I was very young because I was a picky eater and my mother wasn't going to have anything to do with catering to my whims.

I am by no means a chef but I am a really good cook at least for my tastes. When I lived in Nashville there were a number of folks trying to talk me into opening a restaurant. The problem there is I do not eat dairy so I have no recipes for cheese or butter or cream so while I have created some wonderful recipes through the years, I am limited to my tastes and that would not do for trying to have a business cooking food for the public.

I do love to cook and it supports my food habit. I love to eat even more and soon I will need something to support my over extended gut! :-)
Old 21st April 2017
  #32
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Quote:
Originally Posted by Brent Hahn View Post
We have a terrific Mexican supermarket very near our house, El Super. A lot of what I cook comes from there. Incredible dried beans -- pinto, black, peruano -- all remarkably fresh. I realize that "fresh dried" seems like an oxymoron, but it's not. Amazing produce, too, and herbs you may not see over there, like epazote.

And I don't know about in the UK, but here there are two kinds of pigs, really lean ones that don't taste like anything, and the old fashioned kind. El Super has those, and they cut them (and their beef, too) in ways that are a bit different from what you'd find in the fancier parts of town.

In general we cook at home, but when it comes to anything Asian we're completely spoiled for choice and the prices make a home attempt pointless. You guys have us beat by a mile for Indian, though.

And yeah, that photo sure does look like a good English bitter in a good English glass. My fave is Young's Special. Can't get it here, but we do have a new local brewpub started by some expat CAMRA disciples. Casks, handpumps, the whole deal. What CAMRA would call "Real." Yum.
I am encouraged to hear you have some good Asian food in your neck of the woods. Chinese is my all time favorite - not so much Cantonese but Szechuan, Hunan, Mandarin. When I was a kid you could not find bad Chinese food. These days, you can't find good Chinese food. I have a theory there is a secret factory in iowa that makes "Bad Chinese Food Sauce". There are two kinds - White and Brown. These get sold all over the US.

There a place in Chinatown in NYC on Pell street called Tong Li Shun. They moved and became the Hunan House @ 45 Mott Street. That place had the best food I have ever eaten anywhere and by far. I moved to AZ in 1981 and for years overtime I visited NY I would eat there twice a day - lunch and dinner every day I was in NY. Sadly the Chinese mafia wanted too much money so the place shut down and Mr Lee was not interested in opening up another restaurant. I would sell my mother to the devil for a few of the recipes at this place. I actually have a menu and once in a blue moon I torture myself and read it and remember the dishes. I guess that makes me a food and a masochist. lol

If I ever head to LA again I shall hit you up for some touts.
Old 21st April 2017
  #33
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Quote:
Originally Posted by Lumbergh View Post
Make sure she doesnt show your friends that or she'll be subjected to a long rant about how Yorkies make 't best fish n chips in't world...
Just now got an email from her about how she had forgotten that Yorkies make 't best fish n chips in't world. But she hasn't been to Wales yet.

She also had to endure a load of crap for ordering a salad instead of the mushy peas. Well deserved crap, I think.
Old 21st April 2017
  #34
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Old 21st April 2017
  #35
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Arthur Stone's Avatar
 

Thread Starter
Quote:
Originally Posted by Lumbergh View Post
That looks very familiar - is there a park area between it and the channel? If there is we used to detour there on the way between Brizzle and Cardigan just for their fish and chips
Yes! The old road. Glad you made it. I have a recent pic from the promenade near the chippy (Google Earth location 51°34'23.79" N 3°59'35.12" W): attached below. In 1973 I travelled over to Ilfracombe on the paddle steamer ferry ('The Ivanhoe') for beer and pasties. Happy days.


Quote:
Originally Posted by Lumbergh View Post
Make sure she doesnt show your friends that or she'll be subjected to a long rant about how Yorkies make 't best fish n chips in't world, and 't best cricketers, and 't best beer, and 't best beef, and ... you get my drift
We have the best rain!


Quote:
Originally Posted by GeminIAm View Post
Best fish and chips I've had was in Torquay, by the harbour.

On a side note, I love cooking but I I'm not a cookerygearslut really. I just use basic tools tbf.
Hey. If you can hold a knife then you're a cookeryslut....maybe you do need a few more things though...
I spent a few great summers in the 70's in Devon/Cornwall sampling the wares.


Quote:
Originally Posted by PdotDdot View Post
I am encouraged to hear you have some good Asian food in your neck of the woods. Chinese is my all time favorite - not so much Cantonese but Szechuan, Hunan, Mandarin. When I was a kid you could not find bad Chinese food. These days, you can't find good Chinese food...
I worked with a Cantonese chef for a while; I worked front-of-house/waiter in a beautiful Chinese restaurant set in citrus orchards with an indoor-outdoor pool. He spoke Cantonese-Portuguese and I spoke Portuguese-English; we used numbers a lot. Nice guy; simple cooking, very healthy.


Quote:
Originally Posted by Brent Hahn View Post
Just now got an email from her about how she had forgotten that Yorkies make 't best fish n chips in't world. But she hasn't been to Wales yet.

She also had to endure a load of crap for ordering a salad instead of the mushy peas. Well deserved crap, I think.
Salad's back in now, It's OK. Lol. I like some fried samphire with fish too; it's a kind of sea-marsh asparagus that grows wild. That's the real authentic salad....free and local.
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Old 21st April 2017
  #36
Ok, so it happens we were all eating Fish & Chips at the same place ? .... LOL

It was great seeing Wales and sharing your hospitalty, hope to see you soon in the Netherlands
Old 13th May 2017
  #37
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Somethings cookin' in the kitchen.
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Old 13th May 2017
  #38
Hmmmm.... is that sunfish I'm smelling ?
Old 13th May 2017
  #39
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Thread Starter
Quote:
Originally Posted by Cozmik Prod. View Post
Hmmmm.... is that sunfish I'm smelling ?
Yes. Inside the box
Old 13th May 2017
  #40
Quote:
Originally Posted by Arthur Stone View Post
Somethings cookin' in the kitchen.
That looks yum!
Old 13th May 2017
  #41
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Wyllys's Avatar
 

My two favorites:

My wood-burning cookstove and the Caidao I've had for 45 years. Just supped on lamb stew which I started after breakfast this AM. Currently working to perfect my recipe for potato leek soup.
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Old 13th May 2017
  #42
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I just have to share - just made the most incredible meatballs the other day.

3 lbs of sweet Italian sausage (casing removed)
3 lbs of 80/20 ground beef

2 heads of garlic, chopped/minced fine
2 med/large onions chopped/minced fine

6 cups of unseasoned panko bread crumbs
4 cups of whole milk (more if needed, so that the mixture is not dry at all)

8 oz shredded parmesan
8 oz shredded asiago
8 oz shredded romano

2-3 bunches of flat leaf Italian parsley, stems removed, chopped fine

salt, pepper

...mix all ingredients loosely but that they're all incorporated. Shape into size of a baseball.

Cook @ 370 for an hour, turning often so they cook evenly. Drain the liquid from pan (there will be a lot of liquid and fat).
Cook further until outsides are caramelized/browned. (again turning often, most likely around 30 min)

Reheat the meatballs with marinara sauce, serve over pasta, sprinkled with grated parmesan, and don't skip the red wine
Old 13th May 2017
  #43
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Arthur Stone's Avatar
 

Thread Starter
Quote:
Originally Posted by Synth Guru View Post
That looks yum!
Thanks The finish is like my mixes...wholesome ingredients but still needs practice.


Quote:
Originally Posted by Wyllys View Post
My two favorites:

My wood-burning cookstove and my Caidao. Just supped on lamb stew which I started after breakfast this AM.
I miss the woodsmoke...connects me with the ancestors. I met some Indonesian guys who cooked whole lamb over a rectangular charcoal pit dug in the ground. Basted the lamb with honey, garlic, thyme and lemon. Very nice; slow cooked for hours.

I had to look up Caidao...very nice. I was always intrigued by the rumour that many Asian chefs use one knife only, even for delicate work.

I found this page which is like proper Knifeslutz: The Ultimate Kitchen Knife Thread!
Old 13th May 2017
  #44
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Arthur Stone's Avatar
 

Thread Starter
Quote:
Originally Posted by 12tone View Post
I just have to share - just made the most incredible meatballs the other day.

3 lbs of sweet Italian sausage (casing removed)
3 lbs of 80/20 ground beef

2 heads of garlic, chopped/minced fine
2 med/large onions chopped/minced fine

6 cups of unseasoned panko bread crumbs
4 cups of whole milk (more if needed, so that the mixture is not dry at all)

8 oz shredded parmesan
8 oz shredded asiago
8 oz shredded romano

2-3 bunches of flat leaf Italian parsley, stems removed, chopped fine

salt, pepper

...mix all ingredients loosely but that they're all incorporated. Shape into size of a baseball.

Cook @ 370 for an hour, turning often so they cook evenly. Drain the liquid from pan (there will be a lot of liquid and fat).
Cook further until outsides are caramelized/browned. (again turning often, most likely around 30 min)

Reheat the meatballs with marinara sauce, serve over pasta, sprinkled with grated parmesan, and don't skip the red wine
Thanks man! I'm gonna try this next weekend
Old 20th August 2017
  #45
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Arthur Stone's Avatar
 

Thread Starter
Coffee time.

I noticed coffee is very popular with 'slutz; what's everyone drinking? Any recommendations?

I'm using a small moka pot - always add milk and brown sugar.

Cookeryslutz-320px-coffeeberry.jpg Bali

Brasil
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Old 20th August 2017
  #46
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Moka pot is the best way to make coffee unless you own a cafe with a Gaggia I like Lavazza but tbh supermarket own brand Italian blends are usually good.
Old 20th August 2017
  #47
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Arthur Stone's Avatar
 

Thread Starter
Quote:
Originally Posted by Lumbergh View Post
Moka pot is the best way to make coffee unless you own a cafe with a Gaggia I like Lavazza but tbh supermarket own brand Italian blends are usually good.
Yes. I usually buy Lavazza Rossa (best commercial value/quality IME) - I did try the Oro last weekend and that's a bit smoother and less acidic. I sometimes add a knob of butter if it's too acidic.

I've been experimenting with cold-extraction lately but it's difficult without pre-ground coffee. Lovely taste though and a good time-saver for multiple cups; just add hot water to the concentrate.
Old 20th August 2017
  #48
If you haven't tried it in the past, I would highly recommend Kona coffee from Hawaii.

Don't buy it at the local store though, what you get locally is most likely a Kona blend that's been mixed with other coffee beans. Buy it directly from Hawaii online. It will be cheaper than local and the beans are fresh. Now it does cost more than other coffee at $35 - $45 for a 12oz bag but well worth it.

It's by far the smoothest coffee I've ever drank and it tastes great!

Another great Coffee is Blue Mountain from Jamaica. I had it when I visited there. Great stuff!
Old 20th August 2017
  #49
You guys probably had some Brazilian or Colombian coffees at some point if not regularly, but the weird thing is that it's not quite easy and straightforward to get great coffee here.

The big brands over here are all crap. The stuff you found on 99% of the supermarkets is simply atrocious. It's mixed with leftovers from the roasting process and leftover corn, so it tastes like crap. Pretty much the same process that happened with beer happened with coffee down here, twenty years ago pretty much anything you could get from the shelves would taste okay-ish, but not anymore. Today they're basically horrible. I know some people who worked for the big coffee making groups (there's only 3 or 4 groups) and they all said that the quality has been substantially downgraded in order to keep prices from catching up with the economy/inflation. For obvious reasons there are no imports, so it's down to the Brazilian brands to control the market whatever they want, and that's what they did. When a foreign brands get here they'll just buy from locals and put their logo on it, Segafredo Zanetti did that and for awhile it worked, they had good suppliers but couldn't keep up financially so they had to what everybody else did. Illycaffè is also around but it's "high end" coffee with expensive machines and refills.

Which leaves this gearslut with the following scenario: you have to find smaller markets to buy decent roasted beans and that's a bit tricky, there aren't many shops where I live but I've managed to find a handful of nice ones that are reliable and trustable. Second issue is that good beans are not exactly cheap, but it's either that or go Nespresso...and so I went for a mixture of both, take some capsules when I need a quick fix or don't have the time to wait but I try to make it from the beans as much as possible. Got a nice grinding machine last xmas (thanks mom!) that has settings for how fine it grinds and it's great. Then I'll go with Moka or with an electric machine, which reminds me that my current machine is not heating up properly and I need a new one.
Old 30th September 2017
  #50

"organic" food...


Old 30th September 2017
  #51
Now that's the first "Green" studio I have seen.
Old 30th September 2017
  #52
Old 30th September 2017
  #53
Quote:
Originally Posted by Arthur Stone View Post
[URL="https://www.gearslutz.com/board/good-news-channel/903902-vegetables-future-synthesis.html"]Are vegetables the future of synthesis?
LOL.
Old 3rd October 2017
  #54
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Wyllys's Avatar
 

Current passions:

1. Borscht!!!

2. Latkes (Yukon Golds are good, the fresher the better)

3. Applesauce made from the unknown variety from the ancient tree in the yard of the house we bought two years ago. The fruit is nearly inedible raw, but cooked have the most superb flavor. They ripen late. It's just turned October and they won't be at their best for another 2-3 weeks yet. Washed, dried, wrapped in paper and stored, they keep into February. I've been playing with extra ingredients: sriracha garlic paste for "apple-salsa", cranberries for "crapplesauce" and the best yet...Japanese pickled ginger and wasabi. Goes good on the latkes.
Old 3rd October 2017
  #55
Gear Guru
 
Brent Hahn's Avatar
 

New around here: verdolagas. A succulent-like weed with a tang similar to oxalis. Sautee it with thin slivers of onion, toss in a little salt and white pepper. Eat it cold or room temp in a warm corn tortilla.
Old 3rd October 2017
  #56
Old 3rd October 2017
  #57
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Quote:
Originally Posted by diogo_c View Post


Nothing warms up a solid state amp like a couple tubers.
Old 2 weeks ago
  #58
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Arthur Stone's Avatar
 

Thread Starter
Drinking this now...very tasty! Not too floral...more fruity and chocolatey. Good high. Smooth.

Cookeryslutz-moog-gusto.png
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Cookeryslutz-moog-gusto.png  

Last edited by Arthur Stone; 2 weeks ago at 06:38 AM..
Old 1 week ago
  #59
@Arthur Stone: that looks tasty! How are you setting that up? Moca?
Old 1 week ago
  #60
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Thread Starter
@diogo_c Yes mate...moca pot. It's cold weather here so a double dose of ground coffee and 1/2 milk (3 sugars...lol). It really perks me up for music creation!
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