S_Gould Posted October 9, 2019 Share Posted October 9, 2019 Music became my profession ... cooking became my hobby. What did you do, steal my life? I was sous-chef in a 4 star restaurant & playing in a very popular (i.e. busy) regional band when I made the switch. At the time (35 years ago) I was making more money (& having much more fun) playing than cooking. Plus I no longer had to get up at some ungodly hour in the morning to head to the farmer's market looking for the best ingredients for that night's menu. BTW - for db and the other lasagne aficionados, after spending a year in Tuscany, I altered my recipe to include thin layers of prosciutto and fresh spinach. Quote Link to comment Share on other sites More sharing options...
mauriziodececco Posted October 9, 2019 Share Posted October 9, 2019 Well let make it simple: i'll leave up to the first forumer to pass in Paris to check if i can cook. Just write me a week before or so. And i hope you like italian food :-> Maurizio Quote Nord Wave 2, Nord Electro 6D 61,, Rameau upright, Hammond Pro44H Melodica. Too many Arturia, NI and AAS plugins http://www.barbogio.org/ https://barbogio.bandcamp.com/follow_me Link to comment Share on other sites More sharing options...
Fusker Posted October 9, 2019 Share Posted October 9, 2019 Made Jamaican Jerk Chicken cooked using wood yesterday. Quote Steinway L, Yamaha Motif XS-8, NE3 73, Casio PX-5S, iPad, EV ZLX 12-P ZZ(x2), bunch of PA stuff. Link to comment Share on other sites More sharing options...
Ken Beaumont Posted October 9, 2019 Share Posted October 9, 2019 Not a chef, but I am the cook in my family and its been a hobby. Like musicians there a lot of toys. Smoker, Flat Top Grill, knife set etc. I started when I was in the Air Force, I took a Cajun and Creole Cooking course at the Community College outside Barksdale AFB in Louisiana on a lark and I was hooked. In fact my lunch today is my leftover Crawfish Tail Jambalaya from last night! I have lived in both South Korea and Germany and had learn the cuisine. I'm the type who sees something on the cooking channel and has to try it. I guess being slightly OCD has helped me in music, definitely in Computer Engineering and Cooking. My wife is the baker she grew up working with her mother in a bakery. Quote Boards: Kurzweil SP-6, Roland FA-08, VR-09, DeepMind 12 Modules: Korg Radias, Roland D-05, Bk7-m & Sonic Cell Link to comment Share on other sites More sharing options...
Song80s Posted October 9, 2019 Author Share Posted October 9, 2019 fun to read the importance of the family connection to cooking. My grandparents owned a family style restaurant/tavern in Chicago. Their many [ 11] children worked there, my Mom was a cook. She would drag me to work , 5 days a week, riding the bus, to the restaurant when I was 4 until age of 10. during my childhood, I bussed tables , cleaned floors, washed dishes, even worked behind the bar [ it was Chicago] My grandparents paid me 25 cents a week. They said I ate to much food and hurt their profit. It was funny. Many great memories Quote Why fit in, when you were born to stand out ? My Soundcloud with many originals: [70's Songwriter] Link to comment Share on other sites More sharing options...
Threadslayer Posted October 9, 2019 Share Posted October 9, 2019 My cooking is similar to my music playing. More or less equal parts creative improvisation and theoretical training. If I use a recipe at all, I will scan through it to capture the essence, then envision the flavor profiles, textures, and techniques in my mind. Final step is to carry that vision to the market, or more likely, to scan my pantry and fridge for suitable ingredients to make the vision a reality. Then, let the fun begin! I love to cook, and unlike a couple of previous posters, I enjoy cooking with my girlfriend. We complement each other well, and the end result is typically greater than the sum of the parts. I'll admit that we do have a large kitchen which probably helps to reduce the number of knife wounds and body slams. Quote Whenever you find yourself on the side of the majority, it is time to pause and reflect. -Mark Twain Link to comment Share on other sites More sharing options...
Doerfler Posted October 9, 2019 Share Posted October 9, 2019 Well let make it simple: i'll leave up to the first forumer to pass in Paris to check if i can cook. Just write me a week before or so. And i hope you like italian food :-> Maurizio would love to take you up on this my brother. I'm going to keep this in my back pocket. Quote Link to comment Share on other sites More sharing options...
Theo Verelst Posted October 9, 2019 Share Posted October 9, 2019 Sure Greg, like many students where I studied, I cooked since, I don't know 22 or so. Nowadays it's possible but often hard to find components that are (preferably certified) organic, sustainable, possibly somewhat locally produced, varied, and not unnecessarily cruel to animals and affordable. Quite the challenge, but only healthy and unpoisoned and not genetically ruined food is quite a better feeling, though it may take up to 7 years to get all the rubbish out, once you started.. I like to use ceramic to cook and bake, which is also quite the challenge to find an maintain pristine, but luckily possible. Even simple meals can be quite attractive without all the undesired components, it's quite recommendable since it's also better for the fields growing the food, after a while. I've never had an organic Whiskey yet, though... T Quote Link to comment Share on other sites More sharing options...
richforman Posted October 9, 2019 Share Posted October 9, 2019 No. No, I can't. Quote Rich Forman Yamaha MOXF8, Korg Kronos 2-61, Roland Fantom X7, Ferrofish B4000+ organ module, Roland VR-09, EV ZLX12P, K&M Spider Pro stand, Yamaha S80, Korg Trinity Plus Link to comment Share on other sites More sharing options...
Song80s Posted October 9, 2019 Author Share Posted October 9, 2019 Sure Greg, like many students where I studied, I cooked since, I don't know 22 or so. Nowadays it's possible but often hard to find components that are (preferably certified) organic, sustainable, possibly somewhat locally produced, varied, and not unnecessarily cruel to animals and affordable. Quite the challenge, but only healthy and unpoisoned and not genetically ruined food is quite a better feeling, though it may take up to 7 years to get all the rubbish out, once you started.. T you make a good point and I agree 100%. It takes knowledge and work to avoid processed, food factory items. Quote Why fit in, when you were born to stand out ? My Soundcloud with many originals: [70's Songwriter] Link to comment Share on other sites More sharing options...
Bobadohshe Posted October 9, 2019 Share Posted October 9, 2019 I've always loved cooking but getting signed up for Blue Apron about 4 years ago has really opened up my world. A 2 day lasagna project sounds like a ton of fun, but I don't see me having that kind of time anytime soon. Because their basic approach is the same for most of their meals, Blue Apron has taught me to make a nice 40 minute meal for two with a few hundred subtle variations of protein choices and preparation along with tons of approaches to veggie sides. Now it's to the point where I can make something out of whatever is laying around, or I can kind of execute something new and different on the fly. I wish I had time to do Bon Appetite Mag half day multi step gourmet preparations (I did do a few ciabattas earlier this year after overdosing on Great British Baking Show). But the day in day out application of cooking with a quick 20-40 min quality meal and constant cycle of buying whatever meat is on sale is what has really served me well. Quote Kawai C-60 Grand Piano : Hammond A-100 : Hammond SK2 : Yamaha CP4 : Yamaha Montage 7 : Moog Sub 37 My latest album: Funky organ, huge horn section https://bobbycressey.bandcamp.com/album/cali-native Link to comment Share on other sites More sharing options...
jeffincltnc Posted October 10, 2019 Share Posted October 10, 2019 I can tuna fish, but I can"t tune a piano. (I"ll be here all week, thank you. Try the veal) Quote Yamaha U1 Upright, Roland Fantom 8, Nord Stage 4 HA73, Nord Wave 2, Korg Nautilus 73, Viscount Legend Live, Lots of Mainstage/VST Libraries Link to comment Share on other sites More sharing options...
drawback Posted October 10, 2019 Share Posted October 10, 2019 Ha! I misunderstood the title of this thread... I thought it was another 'sure, you can read music, but can you actually play anything?' thread. But that would have been on topic. Or not, technically. Quote ____________________________________ Rod Here for the gear. Link to comment Share on other sites More sharing options...
Song80s Posted October 10, 2019 Author Share Posted October 10, 2019 I can tuna fish, but I can"t tune a piano. (I"ll be here all week, thank you. Try the veal) "a keyboard guy has to know his limits" - Clint Easwoods piano teacher Quote Why fit in, when you were born to stand out ? My Soundcloud with many originals: [70's Songwriter] Link to comment Share on other sites More sharing options...
Song80s Posted October 10, 2019 Author Share Posted October 10, 2019 Ha! I misunderstood the title of this thread... I thought it was another 'sure, you can read music, but can you actually play anything?' thread. But that would have been on topic. Or not, technically. That is a good on topic. It will be fun. Quote Why fit in, when you were born to stand out ? My Soundcloud with many originals: [70's Songwriter] Link to comment Share on other sites More sharing options...
Threadslayer Posted October 10, 2019 Share Posted October 10, 2019 I've never had an organic Whiskey yet, though... T No time like the present. Quote Whenever you find yourself on the side of the majority, it is time to pause and reflect. -Mark Twain Link to comment Share on other sites More sharing options...
TommyRude Posted October 11, 2019 Share Posted October 11, 2019 So there's something that's a pretty big deal here in the Bay Area, Dungeness Crab season opens Nov 4th. I will be dropping crab pots about 4 miles out from the Golden Gate, let them soak for 3-4 hours, and we'll be hauling up fresh crab. That night (and many after) we'll have crab feasts, freshly steamed, pretty damn great. Quote Some music I've recorded and played over the years with a few different bands Tommy Rude Soundcloud Link to comment Share on other sites More sharing options...
Mark Zeger Posted October 11, 2019 Share Posted October 11, 2019 Some of what I"ve made in the past weeks: 15lbs double brisket smoked over applewood for 16 hrs English muffins from scratch Focaccia with olive oil and sea salt Roast chicken with shallots and caramelized lemons Falafel crusted halibut Eggplant parm Grilled salmon over ratatouille Butternut squash and Granny Smith apple soup Split pea soup Lentil soup Chicken soup with matzah balls (ok, my wife made the matzah balls) Ciabatta rolls Old school Jewish brisket (braised with onions and carrots) Fettuccine cacio e pepe Michael Chiarella"s shaved Brussels sprout salad with almonds, egg, pecorino, and lemon vinaigrette My new favorite pancake recipe. Make these. You"ll thank me. https://cooking.nytimes.com/recipes/1020121-chez-ma-tantes-pancakes Quote Link to comment Share on other sites More sharing options...
Song80s Posted October 11, 2019 Author Share Posted October 11, 2019 my next O/topic; You can play the keys. But can you exercise and lose weight ? Quote Why fit in, when you were born to stand out ? My Soundcloud with many originals: [70's Songwriter] Link to comment Share on other sites More sharing options...
Dave Bryce Posted October 11, 2019 Share Posted October 11, 2019 with all this talent, I can see a " Keyboard Corner CookBook " ...or, at the very least, some fun recipe sharing. This is always dinner Friday night after Thanksgiving in my house. TURKEY TETRAZZINI 1/2 c. butter 1/2 c. flour 1 1/2 tsp. salt ¼ tsp nutmeg ¼ tsp cayenne 2 c. milk 1 can (12 oz.) chicken broth 2 egg yolks 1/2 c. light cream 1/3 c. dry sherry 1 pkg. (16 oz.) spaghetti 4 c. cooked turkey, in large pieces 1 can sliced mushrooms 1/2 cup celery ½ cup diced onion 1 c. grated sharp cheddar cheese Parmesan cheese Bread crumbs Make sauce: Melt butter in saucepan stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened. In small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly, until sauce is hot do not boil. Remove from heat and add sherry. Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey, celery and mushrooms to remaining sauce. Turn spaghetti into 12 x 8 x 2 inch baking dish. Spoon turkey mixture over top. Sprinkle with cheddar cheese, then cover top with Parmesan cheese and bread crumbs. Bake in preheated 325 degree oven covered 25 minutes; uncover and bake 10 minutes more or until piping hot. Serves 8. dB Quote ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
Dave Bryce Posted October 11, 2019 Share Posted October 11, 2019 Butternut squash and Granny Smith apple soup Recipe? dB Quote ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
Mark Zeger Posted October 11, 2019 Share Posted October 11, 2019 Butternut squash and Granny Smith apple soup Recipe? Most of my cooking is without a recipe but here"s what I do: 1 diced onion 3-4 Granny Smith apples, peeled, cored, diced 1 large butternut squash, peeled, seeded, cut into 1' chunks (I buy it already cut up) 1-2 tbsp brown sugar (light or dark), optional Homemade or store bought vegetable stock (Trader Joe"s has good balance of salt) For the amount of squash vs apples, I like 2-2.5 parts squash to 1 part apples. In a soup pot with 1-2 tbsp canola oil, sauté onion until translucent. Add apples and sauté until lightly colored. Add brown sugar (optional) & squash. I season with cinnamon, nutmeg, thyme, and kosher salt all to taste. Add enough stock to cover the squash. Cook on medium heat until squash is done. Purée with an immersion blender or cool then use a blender or food processor. If it"s too thick, add a little more stock. It freezes well. You could roast the squash and apples before adding to sautéed onions followed by the stock. Quote Link to comment Share on other sites More sharing options...
Mark Zeger Posted October 11, 2019 Share Posted October 11, 2019 Since dB asked about the butternut squash soup, here"s my all time favorite recipe using butternut squash. Purists will say this isn"t chili. I don"t care. It"s freakin" amazing. Brisket tends to fall apart when cooked. Ordinary beef stew meat will hold together. Either is great. Your choice. https://www.epicurious.com/recipes/food/views/Texas-Beef-Brisket-Chili-350108 Quote Link to comment Share on other sites More sharing options...
Markyboard Posted October 11, 2019 Share Posted October 11, 2019 I don't cook. But I can fix a meal. Quote Link to comment Share on other sites More sharing options...
Threadslayer Posted October 11, 2019 Share Posted October 11, 2019 Good old epicurious. One of my favorite online resources. That recipe is surprisingly similar to my chili without the squash. May have to give that a try, though as you say, it ain't really Texas roadkill chili... Quote Whenever you find yourself on the side of the majority, it is time to pause and reflect. -Mark Twain Link to comment Share on other sites More sharing options...
Dave Bryce Posted October 11, 2019 Share Posted October 11, 2019 Good old epicurious. One of my favorite online resources. Well, cool! Never seen it before. Thank you! dB Quote ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
Mark Zeger Posted October 11, 2019 Share Posted October 11, 2019 One of the great benefits of Epicurious is the archiving of recipes from all the magazines to which I once subscribed and saved in my basement. For example, the link for the chili recipe was from Bon Appetit October 2008. Here"s the turkey recipe I"ve made every year since it appeared in Bon Appetit November 1994! https://www.epicurious.com/recipes/food/views/roast-turkey-with-herb-rub-and-shiitake-mushroom-gravy-801 My stuffing is made with challah and includes hazelnuts. Quote Link to comment Share on other sites More sharing options...
musicbysterling Posted October 11, 2019 Share Posted October 11, 2019 Doubled up a really nice pesto recipe last night and just grilled our monthly allotment of rib eye steaks today with a side of roasted brussel sprouts and garlic mashed potatoes. Quote �Ah, music," he said, wiping his eyes. "A magic beyond all we do here!� J.K. Rowling, Harry Potter and the Sorcerer's Stone Link to comment Share on other sites More sharing options...
Theo Verelst Posted October 11, 2019 Share Posted October 11, 2019 Well, I don't have a problem necessarily with factory processing, as long as the components are organic preferably there are no nasty additions and the processing isn't too extreme (like very high temperature and poisonous catalysts to break the normal food structure). In Holland, there's a "star" system to rate the animal friendliness (less meanness) as compared to those horrible farming practices most people have seen stomac turning film of. 3 stars is best, so I try to get eggs, meat, etc with 3 stars, which is possible in most cases. T. Quote Link to comment Share on other sites More sharing options...
xKnuckles Posted October 12, 2019 Share Posted October 12, 2019 You can play keys....but consider what happens when you cook keys?.......... Quote "Turn your fingers into a dust rag and keep them keys clean!" Bluzeyone Link to comment Share on other sites More sharing options...
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