Instructables

What should I learn to cook? (Or, what would you like an ible on?)

I get seriously tired of the same old things. I want to branch out a bit.

What should I learn?
What are your favorite things to cook?
What are your favorite things to eat?

I think my next big thing will be scalloped potatoes. I love when my mom makes them, but I've never had success at it by myself.

And perhaps new desserts and breakfast items?

Obligatory Iron Chef apron picture activate!

Goodhart4 years ago
Well.....I have had two or three things at restaurants that I really loved but have been told are too hard to learn at home, and haven't had the time to search for them.....

1) calamari not fried !
2) sweetbreads
3) baked escargot
canida Goodhart4 years ago
#1 and #2 are easy!

I've got several easy squid recipes up already, and just did an extremely successful test run of easy pan-fried sweetbreads last week. Will make more soon, and document the process.
I had calamari for the first time a few months back - and absolutely hated it. It was icky! Crunchy and battery on the outside and rubbery and bland on the inside. >_< I'm hoping it was just prepared badly and doesn't really taste like that. :D
Well, it depends. Some people don't like them, and some really love them....the good ones I have found, I liked....the bad ones remind me of chewing on chicken cartilage.
Goodhart canida4 years ago
Yes, I remember the Salad one, as I commented that it sounded good. Those squid were definitely not being overcooked :-) And I just vied the pan fried one too, and unlike the restaurant I frequent (Chinese / Japanese) where the Chinese side fry the living juice out of them, in comparison to the octopus I have had with my Sushi sampler or Bento boxes...I prefer the latter.

I did mention elsewhere that I had found one restaurant that cooked them properly, but have never found it again (and I have forgotten where I had them, unless they stopped serving them :-) .

I am not sure how the sweetbreads were prepared that I had at the restaurant years ago...but I don't think they were fried. They was very soft all over. It is just hard to get some of that stuff in my area anymore (although I did see a Hog's head in the local Giant food store a few days back.....surprised me really...there were 2 or 3 of them.
I will watch for your process, in the event I find a local source for them.
What about sushi to your list? Calamari, especially the smaller baby squid is best grilled with olive oil, salt/pepper. I guess you could do it on a George Foreman grill but leave it open so it doesn't steam cook it. I like pan fried liver and onions but the other stuff, I dunno... I think there is more prep work in deveining it and maybe cooking the heck out of it. There is a good Chinese dish, Kung Pao chopped chicken gizzards with cashews and celery, peas you might like. I've only tried escargot once in a butter/shallot/wine sauce. I guess they are all baked or sauteed in the shell for best flavor. Kinda like crawfish. Not much pickins.
Sushi (using cooked meats or raw veggies and fruit) would be ok. But I wouldn't want to go the Shashimi route unless I could get the proper grade of fish. I would rather let an experienced Itamae do that.
That cooked imitation processed whitefish crab-stick seems to be the popular substitute for raw real fish in sushi like California rolls. It does take a while to appreciate raw tuna though. The Philly roll with cream cheese in it is so-so.
Still not all Sushi is raw fish, since Sushi refers to the vinegar rice bed the meat or veggies are in.
westfw Goodhart4 years ago
After doing away with prejudices against raw fish, and having many sources of sushi-grade fish around, I've sorta decided that my favorite sushi is Avocado... Sigh. There are lots of interesting fillings that don't involve raw fish; smoked salmon (not QUITE raw :-), (cooked) salmon salad, (cooked) shrimp, (cooked) eel, egg, caviar (tobiko to be authentic, but I bet if you like caviar at all, your favorite would make interesting sushi), cucumber, carrot, a rather wide variety of furikake seasonings, Mango...
Goodhart westfw4 years ago
I actually do like that taste of eel. I had it as a youngster, one of the first things I ever made in an iron skillet. :-)
jessyratfink (author)  Goodhart4 years ago
For #1 - sauteed perhaps? #2 - I do need to do more baking! #3 - I'll need to do some research. ;)
Um, do some research on #2 also, since sweetbreads are not breads nor baking :-) I am not sure how the restaurant did them (#1), but they weren't oily and were OH SO TENDER.
jessyratfink (author)  Goodhart4 years ago
Oh, hahaha, I know what you're talking about now! Not something I typically talk about, so my mind went right to baking (monkey bread!) and not to organs. ;) I've actually never had them. My grandmother loved eating that sort of stuff, though. I wonder where I cold find them around here? I'd probably need to call a deli or butcher!
Yes, and I am unable to find any restaurants locally anymore that will make Calamari the proper way (and not fried into a rubbery mass). I need to check into how they are made otherwise (these were cooked but then iced down in the salad bar, the one time I had them.
canida4 years ago
We've started to experiment with sous vide and some of the more ambitious bits of molecular gastronomy - see if you can lay hands on Under Pressure and the http://www.amazon.com/Alinea-Grant-Achatz/dp/1580089283/ref=sr_1_1?ie=UTF8&s=books&qid=1244682467&sr=1-1 Alinea] cookbook . Those are dangerously fun, but require some equipment.

The other fun thing on our list: charcuterie. We ate a ton of incredible preserved meats while in Spain & Portugal last month, and of course made some uncurd sausages after a recent pig hunt. Useful references: Charcuterie, River Cottage Cookbook, River Cottage Meat Book, and old standards like Joy and Gourmet cookbooks.
jessyratfink (author)  canida4 years ago
We've actually gotten the Alinea book into work. I suppose I'll need to rush out to the section tomorrow and hope it's still there! We've gotten in Bouchon and The French Laundry Cookbook, but nothing else from Keller so far. Maybe Under Pressure will come in - getting a $70 book for $17 sounds much better. And considering Charcuterie has some very nice blurbs from both Anthony Bourdain and Lynn Rosetto Kasper (two of my absolute favorite people!) I might need to check that one out as well. I've never used Gourmet cookbooks, but I like the magazine. My bibles are The Joy of Cooking and A New Way to Cook. I always reference them first. :)
Well, I have a couple of things you could consider cooking and/or baking.

In my professional chef-ing experience, trying your hand at ethnic foods is always a lot of fun. Spaghetti is great and all, but when was the last time you made a lasagna, you know? Or even ravioli? I'm Greek via my father's side, so I grew up with a lot of Greek food and they're relatively easy to cook. For example, Pastitio is a lasagna-shepherd's pie hybrid that has some nifty ingredients like orange zest, cinnamon and three kinds of cheese!

And in regards to the suggestion of sushi: I met a guy who has spent almost 30 years perfecting the art of sushi. He spent like ten years alone just making the rice. And I even believe there was a tv show about people like him or some celebrity cook talking to people like him. To the Japanese, sushi isn't just something you whip up; it's a lifestyle choice. :D

Here's a couple things I've made that people love:
1) Pop-overs (Alton had a show about them and they really are quite tasty)
2) Potstickers/Ravioli (two totally different foods, but experimenting with fillings is always fun)
3) Spanakopita (it's Greek and they're delicious... spinach and feta cheese puff thingys)
4) Ratatouille (I think I spelled it right; it's on TV right now, so it inspired me ;] )

And sometimes, if I have a few extra minutes in between unloading boxes, I'll throw some things together in a marinade and just let some chicken breasts soak in it overnight. Experimentation is the key to success. At least, in my kitchen, that's what happens.

Finally, I despise Booby Flay. Oops. I mean Bobby Flay. He's such a tool. And Fieri is a horrible Frankenstein-esque mix of Bobby Flay and Emeril. WE DON'T NEED A BAD BOY OF THE CULINARY WORLD! Take off the damn sweatbands and loosen up on the bleach and hair gel there, buddy.

I need a cookie to calm down, now. But yeah, do a little research and see what sparks your interest. Good luck and godspeed, young Padawan.
jessyratfink (author)  TheJovialOne4 years ago
Thank you for the suggestions! They all sound really good. :D Sushi is still something I'm not big on eating, so I don't know I'll go making it anytime soon! There's a really great place about a mile from me called Osaka, though, and I want to eat there a few more times. I really do want to like sushi! And speaking of lasagna, I have a really great recipe with homemade meat sauce. I should probably make that and ibleize it. It's a "greatest hits" sort of food item for me! I cook mainly ethnic foods right now, so I'm trying to get back to basics. I spent this morning searching through many books, and I think I'm going to get going with the experimenting soon! First, I'd like to do an ible over herbs and spices, though. I promised a friend that I would. I told her how to use cumin, oregano and a few other spices and she's really enjoying cooking now. I've realized a lot of people don't know how to use them properly, or even what to use them for. I think that'll be a good start, and I might learn a thing or two myself. :D
OK, next time you're here we're having make-your-own sushi night.
jessyratfink (author)  canida4 years ago
Yay yay yay! That would be fabulous. Is there going to be any sort of intern-a-thon again this year?
Some say that sushi is an acquired taste. Just remember that if there's cream cheese anywhere near your sushi, it's not real and you're being robbed of the good stuff. Back to the basics, huh? That's always fun. I just had an idea of doing a series of Instructables of foods I used to love when I was a kid and the modern updates I serve now. Grilled cheese, mac-and-cheese (my favorite ;] ), tuna sandwiches, sugar cookies with frosting (decoration time!) and turkey balls. And for the record, turkey balls don't have anything to do with the bird's anatomy; they're just meatballs that use ground turkey instead of beef. Maybe I could make it a special menu or something with your (and everyone else reading this) submission(s). Alfred, to the JovialCave! -runs-
Sushi refers to the vinegar rice on which the meat or veggies are placed (or wrapped). Try the cooked meat ones first if you feel squeamish, or the veggie/fruit combos....but without being able to get sashimi grade fish and meats, one can stay away from making sashimi themselves. Still, if a Japanese restaurant has a skilled Itamae and they can get the proper grade of fish, etc. by all means, give it a go. Maybe start out with a sampler or a lunch time Bento box. . . PS: sashimi refers to raw fish
Opa! Greetings from New York City, home of the Greek diner! Breakfast 24 hours a day and an endless cup of some darn fine coffee.
and don't forget moussaka and baklava.
jessyratfink (author)  caitlinsdad4 years ago
Baklava is one of my favorite things ever. My grandmother used to make it from scratch. I have forced all the people I love to eat copious amounts of it. :D
Baklava is a tradition in my family apparently since my great450 grandmother first discovered Greece and the baklava tree that grew there.

At least... that's what my yia-yia says. Then again, she is turning 90 this year and is starting to lose it.

But yes, whenever I make baklava, I give a square to everyone. Even my neighbors that I can't stand. Maybe all that honey will make them nicer. So far, hasn't worked. They must need more baklava.

And a random sidenote: I want to make sure it's being pronounced properly. It's pronounced bach (like the composer)-lah-VAH (emphasis here). Same with the popular Greek sandwich, the gyro. It's not JYE-roe. The sandwich doesn't spin while you eat it, people. It's pronounced YEE-roe.

:D
It must drive you nuts when somebody does the "chee-Bourgie, chee-Bourgie" thing. And souvlaki is not a gyro when you order it. Those are grilled skewered chunks of real meat instead of the gyro cone.
Yeah. The gyro meat is a lovely combination of meats all ground together and then wrapped around a spit to keep it warm and it make it easier to serve. Greeks and their genius.
jessyratfink (author)  TheJovialOne4 years ago
I've always pronounced those right thanks to my gran! Same goes for gnocchi. I've heard that one butchered a ton!
Bakalava! Yay!
Isn't Greek coffee the best? Oh man, I need to find the box that has my little copper kettle in it.
Somewhere I've heard it has something to do with chicory to smooth it out.
jessyratfink (author) 4 years ago
I'm cooking arepas right now for the first time. Almost done. I'm excited. If this recipe works out well I'll probably post it next time I do it. :D
jessyratfink (author)  jessyratfink4 years ago
Okay, so the arepa was tasty - however, it was a little dry. I need to do a bit of tweaking, I think! And perhaps make them a little larger. I tried to do 1 cup water and 1 cup masa harina for five cakes. I probably shouldn't have tried to stretch it so much. I still have a few more variations to try. I hope one of them does me right! :D I filled the arepas with Cuban black beans, red pepper, red onions and emmentaler cheese. Perfect combination!
IMG_1273.JPG
http://newyork.seriouseats.com/2008/07/de-pabellon-at-caracas-arepa-bar-throwdown-bobby-flay-east_village-nyc.html

They serve arepas at street fairs commonly along with corn in the husk grilled over coals. They are a bit greasy when they pan fry them on the griddle to heat them up and usually have a layer of mozzarella cheese as a "sandwich". Maybe that is just the tourist version they made up.
jessyratfink (author)  caitlinsdad4 years ago
I watched that episode of Throwdown! They looked delicious! And from all the research I've been doing, it doesn't seem to be a tourist thing. Some people even put crumbled cheese in the dough. I can't wait to try them again. If nothing else, I have a great idea for a sandwich with an arepa twist. :)
Joe Martin4 years ago
I'm a bit of a experimental cook like you and the other night I found the best macaroni cheese, I've always found macaroni cheese on its own very delicious yet quite bland if you get what I mean. I had half a jar of tomato pasta sauce in the fridge so used it on the base of the dish I bake my mac'n'cheese in, Then I made up my usual cheese sauce with big helpings of a couple of different cheddar cheeses, lots of cream and then a small splash of white wine which I think goes really well with the flavour of the cheese and gives it a more "adult" taste. This sauce is then mixed in wit the the macaroni and then spooned carefully onto the top of tomato sauce in the dish. Here come the final yummy touch, My crust! I've been working on this for a while but have now got it perfect, It has a main base of breadcrumbs mixed with grated cheese, very finely diced white onion and red pepper. This is then sprinkled all over the top to cover all the pasta and then the whole dish is baked for around 20 minutes. When you then serve it up the bottom have of the macaroni and cheese has turned a redish pink from the tomato sauce and gained a delicious rich flavour yet the top half is still very cheesy and has that crust attached to it which isn't crispy yet not soft, perfect. It has really changed that dish for me, An 'ible will come soon when I next make it!
jessyratfink (author)  Joe Martin4 years ago
I can't wait to see an ible! That sounds really, really good. :D Anything with onion on top is always better!
Goodhart4 years ago
Although this isn't really in the category of cooking per se`, there are a wide variety of salads out there that are simply marvelous - for example.....would you have thought of the following, to use up that can of SPAM that has been sitting in the pantry for eons?

Ginger Spam salad
jessyratfink (author)  Goodhart4 years ago
I must confess that I have never eaten spam. The rest of that salad sounds quite nice, though. ;)
It can be a little salty (but then, what form of ham isn't?) and it's feel is not as firm as normal ham, but it isn't horrible (I don't think so anyways, when used in something....I have made casseroles with it). But the important part is cutting it into either thin strips or small pieces, then you get the ham flavor, but not the sponginess of the spam ;-)
The filling in apple pie.
jessyratfink (author)  Rock Soldier4 years ago
Oh, I already do that. A few apples thinly sliced, a few tablespoons of flour (just enough to coat), sugar, cinnamon - apple pie filling! You can do it on the stovetop in a skillet if you don't want crust.
what about cherry pie filling? Just do a series on drunk food you can make/enjoy while intoxicated that wont set your place on fire.
jessyratfink (author)  thematthatter4 years ago
Cherry pie filling is something I've never done! The problem is that I don't drink, and all my friends that do drink seem to make elaborate baked goods when drunk. Last time we made four different types of pie. :P
jessyratfink (author) 4 years ago
Scalloped potato success! Ible will be coming tomorrow night. :D They were boyfriend approved!
3594408710_dc073515db.jpg
How do they taste...?
jessyratfink (author)  Rock Soldier4 years ago
Really, really good! I don't know that they could have turned out better. :)
gnomedriver4 years ago
I had three bananas that had turned from brown to black. The yellow stage was long gone. So I made banana cake! I thought I would make use of the lemons that had gone mouldy in the fruit basket so I then mixed up a lemon/chocolate icing. The apples were looking a little sad too. I was visited by the cooking muse and I boiled the apples in ginger beer and got something with a sweet taste and a ginger bite.
jessyratfink (author) 4 years ago
So today I'm making pecan pie and scalloped potatoes. The pecan pie is baking right now, and after it's done and I clean up, I'll be starting the scalloped potatoes. I'm trying to decide what route I want to go with the scalloped potatoes... I bought both chives and shallots, and sharp cheddar and emmenthaler cheeses... also cream and milk. I need to figure out what combination I'm going to do!
I find white crumbly cheeses rather good. I'd name 'em but you're the other side of the Atlantic.. L
jessyratfink (author)  lemonie4 years ago
Haha, it's okay. I decided to do garlic, cream, sharp cheddar and chives. :D
lemonie4 years ago
"Curry", the India/Pakistan/Bangladesh type of spiced-food. You've got a lot of different things to play with. L
jessyratfink (author)  lemonie4 years ago
I actually already do curry all the time. I make my own curry spice mix, actually, because I think the curry powders at stores are crap. ;) I do a ton of curried veggies when I'm running out of time with them. Delicious!
I'll not ask, but I'd like to see a recipe. Might have a go myself as the proper thing to do. L
My wife and I went out to one of the local Indian restaurants today, and knowing they don't spice their foods heavily, I asked for some hot sauce. The waiter was new there, and so when he brought out a red hot sauce. I knew what it was and he proceeded to tell me he hoped THAT was hot enough and so I took half a teaspoon full of it, and tasted it right then, raised an eyebrow, and said, that will do. The waiter's eyes got as big as owl's eyes LOL Apparently he had tasted a little too LOL
Yes, I've done that. They don't often have a good answer to someone who likes it hot - most people end up being amusement. There was a place in Newcastle did "curry hell" - if you could eat it you didn't have to pay them the £8.95. We thought about it, but I like flavour.
Having said those things, it's not that easy to get a really-loaded hot-curry with good taste (unless you make 'em yourself)

L
I know what you mean. I don't really go for the "Dave's insanity Sauce" too much (except in little bits), and would rather have the flavor then the heat...but a nice mix is always something to shoot for. A local place (that sadly had a fire and it having troubles getting back on their feet again) called the Taj Mahal had a nice range from mildly spicy to their famous Vindaloo (which I loved). My wife felt even the mild stuff was a bit much for her *sigh*.
Taj Mahal - what an original name... I should probably do something more than the chilli sauce. L
Not for the overly educated as I can think of no worse place to eat a meal then in a burial place, but you know how that goes ;-) My wife wanted to stop today at a sandwich shop, so I ordered a Buffalo n hot sauce wrap. I thinkg the sauce was mayo, mustard, tomato soup, and a little black pepper *shakes head*, but for the outlandish price tag, it was still decent tasting.
That is different than hitting the sauce. Was it a race to see who could douse out the fire first?
No, I smiled at the waiter when I told him it was fine.....I was pretty much aware of the two types of hot sauces the bring out for me (depending on the chef's mood). One of them is called Huy Fong Sriracha (or just Sriracha) and is red....it is fairly hot, but since I eat hot things on pretty much a daily basis, it doesn't seem AS hot to me. The other one is green and you use little pieces of it the size of peas (and mix it in GOOD) or you pay dearly for it :-)
Indeed ! Curry need not be hot, but it can be very much so, and all the ranges in between.

One Asian chef told me each family has their own recipes for the standard of that household.
Yeah, that's true. My grandmother has a recipe, which is completely different from, say, her neighbor's curry.
That was where I was coming from - a lot of flexibility. Doesn't have to have "something's flesh" in it either. L
Goodhart4 years ago
Well, there are always the odder type foods (odd for us in the USA) like
Gallina de Palo (tree chicken)
or Texas Rattlesnake
or if you like Scottish food there are Dookers.
If you like barbecues, you could try some Borewors
Maybe you could try some Kishke
and for your beverage.....some Cynar
Doctor What4 years ago
Arepas! They're tasty! They're a fried bread that usually is filled with a meat filling, cheese, or other type of filling.
jessyratfink (author)  Doctor What4 years ago
Hmmm, I'll have to look through my cookbooks to get ideas.

I saw an episode of Throwdown where Bobby Flay (I can't believe I just admitted to watching that buttface)challenged some girls in their arepa making. They did look really delicious!
Bobby Flay is evil. Alton Brown is king!
They're all phonies at Food Network, with a point of view. Juila Child, long live the Queen!
jessyratfink (author)  caitlinsdad4 years ago
I really need to learn more about Julia Child. I've always wanted to. I only own one of her books. And Food Network has gone very far downhill. The only show I enjoy watching on there now is Big Daddy's House. I like his food and the way he cooks. :)
I think Julia was even a spy. I can only watch Diners, Drive-ins and Dives. I don't like Guy's cooking shows but he's pretty good at going to fun places to eat and goofing with the chefs. All that artsy lighting on the cooking shows and extreme 3-d closeups in and out makes me not want to watch the shows. Big Daddy is getting fed his lines, and is still kinda nervous. And Emeril should shout "Bogus". I once tried some of his smoking BAM BBQ sauce. Cra~tastic, high fructose corn syrup...
jessyratfink (author)  caitlinsdad4 years ago
Emeril's products are quite awful. I remember back in the day when my ex boyfriend's mom bought his Essence spice mix and used it on everything for a week. Yuck, yuck, yuck. Guy Fieri makes me crazy! He's so obnoxious, but I would love to eat at all the places he goes to. I think Fieri is going to be the next Flay.
Flay is so one-note. Hmmm, chipolte red pepper and habanero sauce on everything...
jessyratfink (author)  caitlinsdad4 years ago
Haha! Good to know someone else hates his obnoxious use of sauces. Today I'm going to make overcooked pork loin with a passion fruit green chili kiwi lime sauce! Oh, and garnishes!!!
Batali, you're also on my list...no wonder there is a line of orange cookware in the discount stores...
jessyratfink (author)  caitlinsdad4 years ago
I feel like Batali can make really good food, but he spends so much time hamming it up on his show that I tend to forget about the food. And I think Rachael Ray has more discount cookware, to be fair. ;)
They had one special where they showed Batali creating his new "upscale" restaurant in New York and they actually showed him saying something like "how can we rip off the customer and justify charging these ridiculous prices for a plate of pasta that only costs a buck to make? I know, add some more butter and it will taste really rich or put that sprig of parsley on." And now you've got me started.... Tyler - you go around hawking a signature dish for Fridays or Applebee's and the only thing you could come up with is a shrimp salad plate? Rocco DiSpirito who has been trying to make a comeback...all of your restaurants have failed miserably like the reality shows around it. Okay enough, but Paula is a real sweetheart.
Paula is a sellout. I saw her selling *whispers*...microwaveable porkchops.
jessyratfink (author)  Doctor What4 years ago
Eek! Did you know Joy of Cooking has a line of frozen meals now? Jace and I noticed that the other night in Kroger. :(
jessyratfink (author)  caitlinsdad4 years ago
Yuck, I didn't see that! Batali should probably watch his mouth, then. ;) I love Tyler's Ultimate, honestly - I think it's a solid show that makes good use of a lot of classic recipes. But it is always sad to see people start selling out to crap food places! I've read about how hard it is to develop recipes that they restaurants can actually make - sounds miserable. Rocco who? He might have gotten a James Beard, but eh. :P Paula is really great, but I can't bring myself to make much of anything she cooks. Butter and mayo oh my!
The only thing I ever watch anymore is Good Eats.

I love how he explains exactly what is going on chemically, as well as creating a good product.

Geeks + Kitchen = Happiness.
jessyratfink (author)  Doctor What4 years ago
Alton! <3 Anthony! <3 Jamie! <3 Nigella! <3 Morimoto! <3
Goodhart4 years ago
This is NOT spam, just a little plug for one of my Favorite places to go for varied recipes, and it costs nothing to join..... Epicurious dot Com I get a lot of my French style recipes from there. They even have a place to stash recipes from their site in one place (like a favorites column) and you can put them in categories or look them up by ingredients, etc.
jessyratfink (author)  Goodhart4 years ago
I use that site and chowhound quite a bit. Also food network sometimes. They're all really helpful! :)
Chicken22094 years ago
I would fancy the dinner-plate sized Crème brûlée with the creative flavors of a true maker actually I just like looking at them when they're on fire
Try real baked Alaska or the Bombe as they call it. or Cherries Julibee or Bananas Foster...for pyros...
Lftndbt4 years ago
Today's chef is Hiroyuki Sakai!!!!
The challeger is Jessssssyratfink!!!!

Your secret ingredient iiiiiiiiisssssssssss aaabbbbaaaalllloooooooooonnneee!!!
jessyratfink (author)  Lftndbt4 years ago
Sakai would beat me to a bloody pulp. Especially in a battle like that! :O
Well, you never know, perhaps a lil' I'bles ingenuity would come in handy.
Laser seared abalone finished in a solar-cooker is really not that appetizing...,then again, points for creativity...
I can just imagine the young female judges response. "Mmmmmm , what you've done with the black bits are delicious! It's like the flavours are dancing on my tongue, I really like the tenderness of the gelatiness pieces , MMhhhmmmmm!!!"
KentsOkay4 years ago
DON'T TOUCH THE GRILL!!! That's my domain, I have a kabillion grilling ibles to make once I've moved... Jake's right a good pasta wouldn't be bad. Maybe white sauce that doesn't taste like runny siht?
jessyratfink (author)  KentsOkay4 years ago
I need to learn to grill, though! I have a little charcoal grill and I haven't done anything on it yet, really.
Well then you can learn from mah grillin' Ibles :D
Never eva buy a gas grill, charcoal is superior.
PROPANE
hankhill.jpg
And propane accesories
Pro

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