OMG Good eats.

[dom]

Top Bun
Mustard
Bacon
Lettuce
Onion
Cheese
Cooked Meat
Katchup
Bottom Bum

Yep that simple

    Ha ha I don't know why but that made me laugh till i cried!

[Oni]

hehe Bottom Bum. I always love my typo's/

[dom]

ok so i made salmon today for dinner and it was amazing! so here's how i made it:i had plain salt and black pepper,seasoning salt (the red kind but not spicy)and garlic powder,parsley flakes along with onions(you will need to grill your onions so be ready for that) and a tomato,salmon fillets not steaks or gutted just fillets . season to your liking and put garlic flavored olive oil(do not put garlic powder in your oil just go get some oil with roasted garlic in it) in your GLASS pan (use not alot but plenty of oil cuz it keeps your fish from going chalky) and make sure you skin your fish or it wont work. k back to how to make it,season to your liking and slice your onion and tomato.grill your onions on briquettes not fry them or what ever. pre-heat your oven to 300 on bake. now place your slices of tomato on your fish on TOP of your seasonings. place your onions on top of your tomato. and bake at 300 for 20 minutes. serve warm. if you have questions ask me k? I call it....you guys give it a name i don't give a sh** but if you get rich off it i want some money!!!

[Goman Fox]

I found these really awesome rolls online, I think TM should try his hand at them.

You can see them here.

[Taylor-MadeAK]

You're trying to Roll me, aren't you?  I refuse to click that link!  TMAK will not be Rick Rolled!!

[Oni]

You're trying to Roll me, aren't you?  I refuse to click that link!  TMAK will not be Rick Rolled!!

[Taylor-MadeAK]

Don't.  f***.  With.  The Master!

[Zeake]

wheres the flame kissed steak?

[dom]

ok so i made salmon today for dinner and it was amazing! so here's how i made it:i had plain salt and black pepper,seasoning salt (the red kind but not spicy)and garlic powder,parsley flakes along with onions(you will need to grill your onions so be ready for that) and a tomato,salmon fillets not steaks or gutted just fillets . season to your liking and put garlic flavored olive oil(do not put garlic powder in your oil just go get some oil with roasted garlic in it) in your GLASS pan (use not alot but plenty of oil cuz it keeps your fish from going chalky) and make sure you skin your fish or it wont work. k back to how to make it,season to your liking and slice your onion and tomato.grill your onions on briquettes not fry them or what ever. pre-heat your oven to 300 on bake.add a little bit of the oil to the top of the fish do not rub it. now place your slices of tomato on your fish on TOP of your seasonings. place your onions on top of your tomato. and bake at 300 for 20 minutes. serve warm. if you have questions ask me k? I call it....you guys give it a name i don't give a sh** but if you get rich off it i want some money!!!

[akguy34]

Stuffed pork chops,

Butterfly a pork chop (Or pork based streak shaped chunk of meat.)
Fill with feta cheese, the flavored types are better,
Season with sugar and garlic to taste,
Grill

[kaizlin]

I was bored one day, so i decided to *experiment* on how to cook tacos. Before, i used to fry up corn tortillas as taco shells, but that's  tiring and tedious, so i figured "why not cook the whole taco at once?!". It may sound dangerous, and slightly crazy at first, but believe me; i will never cook a taco any other way from now on! Heres how ya do it.

First prepare your favorite kind of taco meat. be it shredded/ground beef or chicken.
then get a medium to small sized pan, and put it on medium-high heat
add a little bit of vegetable oil
lay the corn tortilla flat in the pan

heres where you have to be kind of quick. if you're too slow the tortilla will get too hard and crack before you can fold it.

ok next put your meat on one half of the taco
this is where i like to add hot sauce. it keeps the meat really moist, and adds the flavor of your favorite hot sauce!
then put cheeze on, and fold the corn tortilla over.

cook on one side untill it becomes hard and crunchy. it should be golden brown, to dark brown. if it turns black, you fail.
then flip it and cook it on the other side.

if you did it right, youll have a crunchy little taco packed with flavor, and the bottom will be soft and flexible, so you can open it back up to add stuff like vegetables and sour cream and stuff.

[kaizlin]

Grilled pizza? WTF? yes! its possible! and delicious!

Ok so first you have to make the pizza crust dough. I dont have a recipe on that. baking isnt one of my strong skillz XD.
so after you have the dough made, heat up the grill.
Then brutally smash a chunk of dough flat, or delicatly roll it out (whichever you prefer) and throw it on the grill!
Cook it untill the bottom side is golden brown, then flip it over
add sauce and your favorite toppings!

the cheeze and toppings should be hot and melty by the time the other side of the crust is cooked, and VIOLA! you got yourself some amazing grilled pizza. it may be a freak of cooking nature, but its super delicious!

[Oni]

Grandmas Perogies
6 cups flower
Quarter Cup Oil
1 Tea spoon Salt.
1 Tea Spoon Baking Powder.
1 Egg (beat in a cup to make two cups of liquid)
oil+egg+water = 2 cups liquid.

In the end you want your dough to be like silk, airy and soft with room to move.

[Taylor-MadeAK]

Time to make Oni look bad (again).

Appetizer:

Clams Radonsky With a Twist of Taylor-Made
Buy more clams than you think you need, it's almost guaranteed at least two of them will be mudders.  If you're feeding more than two people with these (figure on 6 each), then draft an assistant shucker to help you.

Ingredients:
24.0 ea    Littleneck clams
0.25 c      All-purpose flour
0.25 c      Panko bread crumbs
0.50 ts     Creole Seasoning
1.00 tb     Parmesan cheese, grated (yes, the stuff in the green can is okay for this)
0.25 ts     Kosher salt
0.25 ts     Black pepper (grind it yourself, please)
3.00 tb     Bacon fat

Directions:

Half-shell all of the clams and set aside.  Mix together the flour, bread crumbs, creole seasoning, parmesan cheese, salt, and pepper.  Sprinkle this mix evenly and generously over the clams, making sure each one is completely covered, then leave them alone to start forming a crust while you heat up your pan.

Melt three tablespoons of bacon drippings in a large frying pan over high heat.  If you're not like me and don't keep a rammican of bacon fat in your fridge (shame on you!), then you can just cook up three or four strips of bacon and eat them, reserving the fat in the pan for cooking the clams.  Either way, once you have a few tablespoons of hot bacon fat in your pan, carefully add the clams one at a time flesh side down (so the crust, not the shell, is in contact with the pan).  Cook for 2 minutes or until the crust is golden brown and delicious, then use a spoon to remove them from the pan. 

Serve crust side up with a sprinkle of malt vinegar and some spoons to help loosen the clam meat from the shell, then get the hell out of the way and watch them be devoured!

Main course:

Taylor-Made Clam Chowder for Chowderheads
Classic New England clam chowder, for true chowderheads only!  No unnecessary vegetation is required or welcome in this dish, just clams, onions, and taters. =)

Ingredients:

4.00 oz     Salt pork, small dice
1.50 c       Onion, small dice (I usually use Maui or Vidalia sweet onions for this dish)
6.00 c       Russet potatoes, peeled and 3/4" dice
4.00 c       Milk (just enough to cover the ingredients in the pot, I never measure - just pour from the jug until I have enough)
8.00 oz     Razor clam meat (okay...it's expensive if you buy it frozen.  You can use a can or two of chopped clam meat, if you must.)
2.00 ts      Kosher salt
0.50 ts      Black Pepper
0.25 c       All-purpose flour (how much you really use depends on how much oil is in your pan)


Directions

In a heavy sauce pot on medium heat, render the salt pork until brown and crispy.  Fish out the crispy bits, but don't throw them away!  Those cracklin's are a snack for the cook!  Sweat the onion in the rendered fat until tender and translucent, then sprinkle on flour while stirring to form a semi-tight roux and cook for another minute or two.  Then add the potatoes and stir in milk until everything is just covered.  Add salt and pepper (to taste, really, I never measure this in spite of what my recipe says), bring the soup to a boil, then reduce to a simmer and cook until the potatoes are soft - about 30 minutes, give or take a few minutes.  Reduce the heat all the way to low and fold in the chopped razor clam meat, then allow the soup to rest on low heat for five minutes to cook the clam meat before serving (if you're using already-cooked canned clams, add their juice as well and skip this last rest - you can serve the soup immediately after adding the clam meat). 

Ladle into bowls, garnish with a sprinkle of paprika or chili powder, and devour.

[Taylor-MadeAK]

For dinner tonight:

Tom Kha Pla
Thai hot & sour catfish soup.  Just about all of the ingredients you need for this soup can be bought at your local Fred Meyer, but a trip to New Sagaya might be needed for the galanga, dashi,  and Thai chiles.

Ingredients:

2.00 c      Dashi (prepared Japanese fish broth)
2.00 tb     Lemongrass, white part only - thinly sliced
1.00 tb     Galangal, julienne
1.00 tb     Cilantro leaves
2.00 ea    Thai chiles, split and seeded (you could leave them whole and pretty, but then the soup won't be spicy at all)
0.25 c       Fish sauce
0.25 c       Lime juice
13.5 oz     Coconut milk (one can)
1.00 lb      U.S. farm-raised catfish fillets, cut into 1" pieces

Directions:

This dish goes together very quickly, so it's best to do all of your peeling, cutting, and squeezing before your pan hits the heat.  

Bring the dashi to a simmer in a 4-quart saucepan over medium heat.  Add the lemongrass, galangal, cilantro, Thai peppers, fish sauce, and lime juice.  Bring the whole thing back to a simmer, then add the catfish and coconut milk.  Cook for 4 to 6 minutes, or until the fish is just cooked through.  Remove from the heat, ladle into bowls, and serve immediately.