Hello all forum members, what is your specialty?

[Beau]

Originally posted by: hammer09
You forgot to add the iguana.

Originally posted by: Beau6183


What kind of sauces? Usually a little sauterne white cooking wine reduced, add some garlic, some butter, and some heavy whipping cream. That's an easy base for any specialty white sauce.

:Q Ass Iguana to be exact. If you have difficulty finding any, PM Fausto1... he has plenty to go around.

 

[DanFungus]

Originally posted by: Beau6183

Originally posted by: DanFungus
<--high school student....blah
And how do the chinese resteraunts (mostly go to chinese retaraunts) tenderize the beef so well? It always tastes so good.....

Salt rubs.

damn you're fast...anyways...where do i get "salt rubs" ? I searched google, and at first, I found stuff from bath and body :Q
....
This kind of a thing?

<--never heard of a salt rub for meat

 

[Beau]

Originally posted by: DanFungus

Originally posted by: Beau6183

Originally posted by: DanFungus
<--high school student....blah
And how do the chinese resteraunts (mostly go to chinese retaraunts) tenderize the beef so well? It always tastes so good.....

Salt rubs.

damn you're fast...anyways...where do i get "salt rubs" ? I searched google, and at first, I found stuff from bath and body :Q
....
This kind of a thing?

<--never heard of a salt rub for meat

haha... no, it's really not that difficult. Just massage some salt into the beef and let it sit at room temp for 30 minutes prior to cooking.

 

[Hammer]

Watch out, he may hire luvya to come after you if you keep that up. :Q

Originally posted by: Beau6183

:Q Ass Iguana to be exact. If you have difficulty finding any, PM Fausto1... he has plenty to go around.

 

[Shelly21]

Originally posted by: Beau6183
What kind of sauces? Usually a little sauterne white cooking wine reduced, add some garlic, some butter, and some heavy whipping cream. That's an easy base for any specialty white sauce.

Hey, that's pretty good. Do you put any cheese in it? Any olive oil? spices?

I was trying out a recipe the other day, that calls for "soft cheese" without specify what type.
The first time I did it, the sauce was very runny like milk. Second time, I put too much cheese I guess, the sauce turns out to be a block of melted cheese.....
What type of cheese would you use for that? I used Jack both times.

 

[Platypus]

Mine:

<-- Bassist
<-- Computer
<-- Coffee expert
<-- Music/film nazi

 

[MrDingleDangle]

Originally posted by: SpongeBob
Biomedical Engineer.

Well, at least I will be when i graduate in december.

got another Biomedical Engineer here...1 more year left in studying for my masters

 

[edjam]

I'm a pro bum....that makes me a student.

 

[Beau]

Originally posted by: Shelly21

Originally posted by: Beau6183
What kind of sauces? Usually a little sauterne white cooking wine reduced, add some garlic, some butter, and some heavy whipping cream. That's an easy base for any specialty white sauce.

Hey, that's pretty good. Do you put any cheese in it? Any olive oil? spices?

I was trying out a recipe the other day, that calls for "soft cheese" without specify what type.
The first time I did it, the sauce was very runny like milk. Second time, I put too much cheese I guess, the sauce turns out to be a block of melted cheese.....
What type of cheese would you use for that? I used Jack both times.

Personally I love parmesan and gouda.

Here's a nice quick and easy (and cheap) recipe to try:

Ingredients:
10 oz Penne Pasta or Bowtie Pasta, cooked al'dente.
1/2 Cup sauterne cooking wine
3 tbsp butter
3 tbsp (aprox 6 cloves) fresh garlic, pressed
6-8 oz. Boneless chicken breasts, sliceded into 1/2" strips (no longer than 2" though)
8 oz mushrooms, sliced
8 oz sun dried tomatoes
1/2 cup heavy whipping cream
1/4 cup grated parmesean (not from the shakers, though)

In a large saute pan, add the wine, butter, garlic and chicken. Cook over medium high heat untill the chicken is white all the way through. Add the mushrooms and sun dried tomatoes and let saute for 5 minutes (if wine level gets too low, add some more, just guesstimate it ). Add the whipping cream and allow to come to a full boil. Add the cheese, stirring constantly to avoid clumping, and let it thicken for 3-5 minutes. You don't want the sauce to be too thick, but not watery either. Maybe a chowder consistancy. Add the noodles to the sauces and stir it Viola... Pasta Milano Ala Beau!

 

[Beau]

Speaking of cooking... I've got to get to the restaurant now. PM me if you have any questions

 

[DeschutesCore]

I am a systems builder / integrator for two companies. I also develop shareware / tutorial applications in my spare time using Borland Delphi.

DC

 

[Electric Amish]

Originally posted by: Beau6183
Speaking of cooking... I've got to get to the restaurant now. PM me if you have any questions

Dude! Where do you work? In PC?

amish

 

[LongCoolMother]

future concert master at ph high
track (100) , (lj)
good at math
computers

 

[tm37]

I work on audiology and Breath Alcohol Equiptment.

Also I do a little computer repair on the side.

 

[SgtBuddy]

<--- Air Force Network Engineer, Jack of all Trades aka Tech Controller
<--- Sitting in a tent, 38 miles from Iraq, posting to AToT during my free time.
<--- Normally sits at Tyndall AFB, Fla managing a 7000+ node network.
<--- Hates to run and thinks "If I am running anywhere, there is something terribly wrong"
<--- Thinks all this Italian food talk makes the food here seem...icky...and you should say nice things about runny eggs and such

 

[N8Magic]

<--- Telecom Network Engineer
<--- plays golf and tennis in the summer, ski in the winter
<--- spends too much time on the internet

 

[toant103]

Originally posted by: pyonir
I have no specialty. I just get lost in the system.

haha, same here.

 

[kami]

I'm not excellent at anything, merely good at a whole long list of things. it's thoroughly annoying :| I can do almost ANYTHING "fine" or "good" but I can't truly excel at anything...at least I haven't found it yet.

 

[PCHO]

I'm a salesman, damn good one too.

 

[Danman]

Originally posted by: AU Tiger
Spending money.

 

[Cyberian]

Originally posted by: SgtBuddy
<--- Air Force Network Engineer, Jack of all Trades aka Tech Controller
<--- Sitting in a tent, 38 miles from Iraq, posting to AToT during my free time.
<--- Normally sits at Tyndall AFB, Fla managing a 7000+ node network.
<--- Hates to run and thinks "If I am running anywhere, there is something terribly wrong"
<--- Thinks all this Italian food talk makes the food here seem...icky...and you should say nice things about runny eggs and such

How does "Creamed, chipped beef on toast" sound?

 

[UltraQuiet]

Originally posted by: Cyberian

Originally posted by: SgtBuddy
<--- Air Force Network Engineer, Jack of all Trades aka Tech Controller
<--- Sitting in a tent, 38 miles from Iraq, posting to AToT during my free time.
<--- Normally sits at Tyndall AFB, Fla managing a 7000+ node network.
<--- Hates to run and thinks "If I am running anywhere, there is something terribly wrong"
<--- Thinks all this Italian food talk makes the food here seem...icky...and you should say nice things about runny eggs and such

How does "Creamed, chipped beef on toast" sound?

Sounds like sh!t on a shingle no matter how you spell it. Serve that on a submarine and you'll get your ass whipped.


BTW my specialty is free-lance gynecology.

 

[Squisher]

Well, I would have said I'm a damn good Die Repairman, but after my day at work today we'll leave the damn good out.

I felt like the plate spinner on Ed Sullivan only I lost a couple today. Tomarrow's another day.

 

[pearlJammer]

i can bounce a golf ball like tiger does in his commercial

 

[JC]

- Cars (former mechanic, current street rodder)
- I would say I'm a pretty good computer doc, but recently I've had an inexplicable run of bad mobos and/or PSUs :|

JC