#EdenCooks - Which recipe do you want to see in the next Eden Cooks meetings?

  • Get a Free Rabbit Vibe with Orders $59+

#EdenCooks - Which recipe do you want to see in the next Eden Cooks meetings?

Alys Alys
I'm kicking off a series of summer side-dishes with a deviled eggs recipe this month, here, and I was wondering which recipes you all would like to see in the next couple of Eden Cooks meetings. Feel free to choose more than one.

I'll choose the top couple of recipes and feature them in July, August, and maybe September... depending on your reactions.

Also, I'm leaving the ubiquitous "Other" option available if your favorite side isn't listed but you wish it was.

Cheers!
Answers (public voting - your screen name will appear in the results):
Coleslaw
Darling Jen , Maiden , cherryredhead88
3
Guacamole and Tomato Salsa
markeagleone , K101 , Petite Valentine , geliebt
4
Mexican Grilled Corn on the Cob (Elotes)
Alys , ToyGurl , M121212
3
Panzanella (Italian toasted bread, tomato, and mozarella salad)
Alys , Vaccinium , potstickers , BabyL0ve , liilii080 , wetone123 , Devz , Ajax , cujo467 , cherryredhead88 , Kdlips , MN58
12
Pasta Salad
potstickers , Maiden , wetone123 , geliebt
4
Potato Salad
markeagleone , Maiden , Petite Valentine , Ajax , cujo467 , kelaaa33wish , padmeamidala , sexyintexas , Wondermom , geliebt
10
Quick Pickles (called "Quickles" in my family)
Alys , M121212 , K101 , liilii080 , Petite Valentine , Ajax , phunkyphreak
7
Other (please explain)
Vaccinium , El-Jaro , wetone123
3
Total votes: 46 (26 voters)
Poll is closed
06/02/2011
  • Buy 3 Items for $70
  • Buy 3 Items for $50
  • Buy 3 Items for $30
  • Save 20% on Luxury Toys
  • Add Some Buzz To Your Favourite Toy & Save 60% On Kit
  • 1
  • 2
  • 3
  • 4
  • 5
All promotions
markeagleone markeagleone
Great idea. My wife has been on "hiatus" from Eden, working on way too many projects at home. This might just bring her back to Eden again, she loved the start up of the cooking club. I haven't voted because all of them would be great.

She's the cook and I only eat, but I would love for her to get new inspiration for the summer. Especially with all the grilling we are going to be doing.
06/02/2011
Alys Alys
I couldn't resist voting in my own poll!
06/02/2011
Vaccinium Vaccinium
For my "other" vote, I'm going to have to suggest the Greek specialty of your choice, Alys.
06/02/2011
Darling Jen Darling Jen
I was gonna select panzanella cause of the delicious factor. Not to mention unique! But no one clicked coleslaw, which I love when done right. So I'd looooove to see what yall can do with that.
06/02/2011
markeagleone markeagleone
Again I would like to see anything and everything you guys come up with. I only voted because I thought each of the options deserved at least one vote. Keep in mind that I am only a observer-the ideas will be passed onto my wife to make.
06/03/2011
M121212 M121212
Are Elotes the kind with lime and chili and cheese? Because those are SO GOOD... Oh I can't wait for summer mmmm...
06/03/2011
Maiden Maiden
Yet another meeting I long to attend, but never seem to have the time for. I gave you my input anyway. I would love to see what you all could do differently with these "classic" pot luck side dishes. I love making a more "Italian" style slaw with vinegar and oil instead of mayo. It's GREAT on sandwiches. My aunt makes a "Loaded" potato salad with Ranch and bacon. As for Pasta salad, the possibilities are endless, but one of my favs is a cheese tortellini with grilled chicken and pesto.
06/03/2011
Vaccinium Vaccinium
Quote:
Originally posted by Maiden
Yet another meeting I long to attend, but never seem to have the time for. I gave you my input anyway. I would love to see what you all could do differently with these "classic" pot luck side dishes. I love making a more "Italian" ...
Yes, Italian-style slaw is definitely superior to a "creamy" slaw.
06/03/2011
El-Jaro El-Jaro
I'm really not a big fan of cold summer salads (too many bad tummy experiences).

What about a BBQ technique topic for later on in the summer? My bbq chicken always turns out really dry.
06/03/2011
Vaccinium Vaccinium
Quote:
Originally posted by El-Jaro
I'm really not a big fan of cold summer salads (too many bad tummy experiences).

What about a BBQ technique topic for later on in the summer? My bbq chicken always turns out really dry.
BBQ/grilling/smoking tips are a really good idea. I've got a good handle on it now, but it has taken me 15 years to get there - and I still have so much to learn.
06/03/2011
wetone123 wetone123
Quote:
Originally posted by Vaccinium
For my "other" vote, I'm going to have to suggest the Greek specialty of your choice, Alys.
Me too!
06/03/2011
Maiden Maiden
Quote:
Originally posted by Vaccinium
BBQ/grilling/smoking tips are a really good idea. I've got a good handle on it now, but it has taken me 15 years to get there - and I still have so much to learn.
Yes! We do really well smoking and grilling. I have some great tips on dry rubs and brines for every cut of pork or poultry. My man makes some awesome burgers. The only thing I need help with actually is seafood. I always over cook shrimp and fish on the grill.
06/04/2011
Maiden Maiden
Quote:
Originally posted by El-Jaro
I'm really not a big fan of cold summer salads (too many bad tummy experiences).

What about a BBQ technique topic for later on in the summer? My bbq chicken always turns out really dry.
That's why Italian style is better. When you take dairy and mayo out of cold salads, there is slower bacteria growth rate. The vinegar and oil keeps so much better.
06/04/2011
cherryredhead88 cherryredhead88
I have a great pasta and potato salad recipe that I use (willing to share of course ) but I really want to see some slaw and different salads ! I looove cole slaw, and that italian style salad looks pretty nom nommy!
06/04/2011
Kdlips Kdlips
like them all
06/04/2011
El-Jaro El-Jaro
Quote:
Originally posted by Vaccinium
BBQ/grilling/smoking tips are a really good idea. I've got a good handle on it now, but it has taken me 15 years to get there - and I still have so much to learn.
My dad taught me a really cool grilling tip for meat:

Take the tongs and squeeze the meat. Feel the muscle in the web of your thumb. You can then feel how well done the meat is by how your muscle feels there.

Anyone ever do grilled asparagus? Coat with butter when it's done, let it melt. It's amazing how the taste changes!
06/06/2011
cherryredhead88 cherryredhead88
Quote:
Originally posted by El-Jaro
My dad taught me a really cool grilling tip for meat:

Take the tongs and squeeze the meat. Feel the muscle in the web of your thumb. You can then feel how well done the meat is by how your muscle feels there.

Anyone ever do grilled ...
Yumm!

Can you further explain the meat thing? How can you tell it is done? Is it that the muscle is tensed up when the meat isn't done enough?
06/06/2011
Darling Jen Darling Jen
Quote:
Originally posted by El-Jaro
My dad taught me a really cool grilling tip for meat:

Take the tongs and squeeze the meat. Feel the muscle in the web of your thumb. You can then feel how well done the meat is by how your muscle feels there.

Anyone ever do grilled ...
Yeah, I am really not good at cooking meat. I don't know if it just takes a lot more skill than I give it credit for or it's because of a subconscious mechanism cause I'm not crazy about meat. But as I've gotten older, I have a greater appreciation for it because I'm no longer eating cheap, poor cuts or only unhealthy red meat.
06/07/2011
El-Jaro El-Jaro
Quote:
Originally posted by cherryredhead88
Yumm!

Can you further explain the meat thing? How can you tell it is done? Is it that the muscle is tensed up when the meat isn't done enough?
I think it's really a preference thing after you cook the outside of it. The mushier the meat, the more rare it is. If it's firm, then it's well-done.
06/08/2011
Alys Alys
The one best advice for cooking any sort of meat is to let it rest for 5-10 minutes after cooking and before cutting into it. This time lets the juices in the meat re-distribute so that when you cut into it you aren't letting all of the juices out onto the cutting board, keeps the meat from drying out as much.

I really am not an expert on cooking meat, not going to lie. I tend to rely on a meat thermometer for most things except steak and hamburgers which I give the poke test. I prefer my steak medium rare, but am really not bothered if I've over- or under-cooked it a little.

The way that I've learned to do the poke test that JR was referring to is to hold your hand facing towards you, thumb extended as far to the side as you can. Poke at the muscle along the base of your thumb on your palm. With your thumb extended the muscle has very little give, this is what well-done meat feels like if you give it a poke (and I tend to use my finger to poke the meat as well, makes it easier to tell how much give there is in the meat). More medium done meat will feel like the same muscle when you lay your thumb tight to the side of your palm. If you prefer more rare meat, curl your thumb into the palm of your hand. It's not very scientific, but it does give a good idea about the general done-ness of the meat.
06/09/2011
Vaccinium Vaccinium
Quote:
Originally posted by Alys
The one best advice for cooking any sort of meat is to let it rest for 5-10 minutes after cooking and before cutting into it. This time lets the juices in the meat re-distribute so that when you cut into it you aren't letting all of the juices ...
I do a similar thing with feeling the texture to see whether red meat (always venison for me) is done, but I learned it from trial and error. I too tend to use my finger.

Cooking poultry and pork is different, I go low and slow for bone-in poultry and pork but can speed the process up with a higher temperature for boneless. Unlike red meat, you usually want the poultry or pork to separate from the bone, and cooking it at a high temperature will char the outside of the meat before the meat next to the bone gets done. Boneless is easier to control at a higher temperature since the inside will get done just as the outside gets a bit of char on it. Flipping frequently decreases the chance of charring as well, as does not applying sauce to the poultry or pork until it is ready to come off the grill.

Fish is still different. First off, there is a very good chance it will fall apart as you flip it, so you'll want to do so just once. Oiling the fish AND the grill will decrease the chances of it getting stuck. Usually having a very hot grill to start with will make food not stick to it, but it doesn't seem to matter much with fish. I cook my fish over medium to high heat depending on the thickness of the steak or fillet (medium for thick, high for thin). You, of course, want the fish to get done, but you want some slightly crispy spots on the fish as well (or else you wouldn't be doing it on a grill in the first place). I flip my fish when top of the fillet near the edges begins to turn whitish, then take it off when the fish no longer feels "gelatinous" in the middle or thickest spot. This should be in a bit less time than you had the first side down toward the flame.

Smoking meat is always done low and slow, btw. Keeping your smoker around 250 degrees F is best, and getting a thermometer to tell you when it has reached its proper internal temperature is much more important than with grilling.
06/09/2011
Total posts: 22
Unique posters: 10