People who brag about having "totally awesome cooking skills" but they don't - Page 4

The only people I know who bragged about their culinary skills but turned out to be terrible cooks all were "blue-collar gourmet" types of guys. You know, the kind of guys who only cook two or three times a month, but still think they're experts in the kitchen. They're especially fond of cooking on an outdoor grill, even though they always burn the meat or ruin it by applying way too much of their own "homemade" barbecue sauce.

You know the type -- they stand in front of the grill with their pot bellies drooping out of a Dallas Cowboys jersey, wearing a chef's hat that says "Kiss the Cook", and pouring beer on the hamburgers and steaks, between sips.

You mean the brine like solution? I thought that was normal. I have no clue about the different qualities of scallops, being happy with whatever I found from WF or the grocery that looked nice and plump. *edit* googled it, apparently you want to buy "dry packed", I always dried mine out on paper towel till they were completely dry but apparently the solution is phosphate based and some nasty stuff I found the trick to scallops is to sear them as is, no flour dredge or any crap like that

I know these types. I love how they put the BBQ sauce on before they cook the shit, not understanding that all the sugar is going to burn. Or how they refuse to close the damn grill and let it cook, instead keeping the grill open the entire time as they constantly flip and reflip everything. "If you're lookin you ain't cookin". Or how they spend an hour cooking a burger made from 92/8 lean ground beef until it's shriveled up to the size of a silver dollar.....

Ouch. OP thought he'd rip on some guy, get high fives but got rizaped. Not scallops, but 6-8 shrimp was on sale for $3.99/lb here, grabbed 10 lbs for a BBQ this weekend. Noice.

Oh god Homer. You just ruined scallops for me

Sodium tripolyphosphate. Makes them retain water so you get fewer scallops per pound. Soaked scallops are usually swimming in sudsy, milky solution of this stuff at most markets. Having higher water content can inhibit proper browning. I also noticed the flavor of soaked scallops is usually less delicate than the dry ones. Dry scallops tend to exhibit greater color variations, like light orange and pink which may freak some people out not used to buying them. When shopping around my parts I tend to assume all scallops have been soaked unless marked otherwise.

I cook foie gras when I have people over.

i tend to think i m a good cook, but only my gf thinks so. even then, she rarely eats everything that i offer..

I paid $17.99/lb last night.

I'm a pretty proficient cook. I'm not gourmet chef by any means but I know my way around a kitchen. I can make a pretty decent range of specific dishes, and I can improvise with whatever's in the house, but I don't make culinary masterpieces that "harmonize flavors and push the boundaries of the taste pallet." I would say that when I cook, my focus is mainly to make something hearty, satisfying, and robust rather than focusing on nuance and subtlety. As far as I know, people genuinely like my cooking, and that's fine. But in the end, I'm really just cooking to satisfy my food preferences hahaha.

While my favorite food on Earth, it's not a difficult thing to cook. From this:



to this:



is pretty easy!

Try getting it from:

Only small timers torture their own fowl.

Haha, kind of looks like a bivalve doesn't it. ? You mean goose vs duck?