Anyone here like cooking? started by Parasitic_Whim
	March 26th 2009 at 9:59 PM  [ Modified March 26th 2009 at 10:00 PM ] Post #1
	Parasitic_Whim Advanced Member 1955 Posts Group: Members Member Since: December 6th 2004 Location: Freeport, IL, USA Current Sled: '89 Yamaha Exciter 580
	Just curious. It's a hobby that I've picked up over the past year and a half or so. Anyone else like getting creative with dinner? (and no, microwaving hot pockets doesn't count). It would be fun to share a few recipes on here, I'm always looking for new dishes to try. Throw up some pics of your favorite tools as well (knives, cookers, smokers, etc, homemade or store bought) I'll share a few of my recipes if anyone shows interest. "you kept trying to make scrambled eggs with 3 hardboiled ones." "Just wondering why in an apartment full of stoners there is half a waffle in the TRASH CAN. get ur s**t together man" Rating: 0 Quick Edit Edit Topic

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	March 26th 2009 at 10:04 PM Post #2
	Polaris-Man Mike Otis 11899 Posts Group: Administrators Member Since: April 10th 2001 Location: Letellier, Manitoba, Canada Current Sled: '08 Dragon '07 Switchback 2008-2009 Miles: 1200
	My girlfriend is a chef, she got silver two years in a row in the Manitoba Skills competition for culinary arts. She's very intense into the ol cooking. Me, I can barely warm up pizza pops though. Every single day of my life has been worse than the day before it. That means every day you see me, that's the worst day of my life. Rating: 0 Quick Edit Full Edit

	March 26th 2009 at 10:15 PM  [ Modified March 26th 2009 at 10:16 PM ] Post #3
	ACG Sell-Out - Moderator 9086 Posts Group: Moderators Member Since: October 29th 2001 Location: Bountiful, UT, USA Current Sled: 2009 Dragon 800 2008-2009 Miles: 1500
	I do like to cook. Way better than going out to eat and better than warming stuff up. One good one I like to do on the grill: -1 hillshire farms "U shaped beef smoked sausage" -1 orange pepper -deli rolls Grill the sausage and pepper, butter and put garlic powder on the roll and put in the grill to toast it. Put it all together and it is damn good. Very simple, very cheap yet very good. Rating: 0 Quick Edit Full Edit

	March 26th 2009 at 10:31 PM Post #4
	Polaris650rxl Average Member 641 Posts Group: Members Member Since: February 16th 2009 Location: Little Lake, MI, USA Current Sled: 02 XCSP 600
	I like to grill more than anything Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 12:36 AM Post #5
	bigblock Launchair Racing 253 Posts Group: Members Member Since: December 2nd 2008 Location: Glyndon, MN, USA Current Sled: 03 RMK 600
	Not much of a cook myself, but I can grill like a bastard. I hope I die like my grandpa did - quietly in his sleep... not like the rest of the people in the car. Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 12:41 AM Post #6
	McGrail.S Junior Member 114 Posts Group: Members Member Since: February 17th 2009 Location: Sutton, Ontario, Canada Current Sled: 87' Indy trail 500 144"
	I don't make much, but I can sure make the **** out of Chicken and cream of mushroom soup. Oh, and bacon. Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 12:52 AM Post #7
	70panther340 Ride to Live, Live to Ride! 524 Posts Group: Members Member Since: January 5th 2009 Location: Clear Lake ,Minnesota, USA Current Sled: 1970 panther 340 2008-2009 Miles: ±800 SoFar
	i like pumkin pie with a sh!t load of whipe cream take off your windshield, it'll make you go faster Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 2:21 AM Post #8
	srx_600 www.snowmobilehotspots.com srx_600 if its gonna be this warm i would rather have it be summer... Updated Thursday at 8:28 PM 2295 Posts Group: Members Member Since: April 29th 2007 Location: South Dakota, USA Current Sled: 2003 RMK 700 151 2008-2009 Miles: 1200
	I worked in a restaurant for four and a half years, i hated it. I did however learn to cook meals i could never dream of before this job. I loved this job as i look back on it. Got any good recipes? Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 10:42 AM  [ Modified March 27th 2009 at 10:45 AM ] Post #9
	Parasitic_Whim Advanced Member 1955 Posts Group: Members Member Since: December 6th 2004 Location: Freeport, IL, USA Current Sled: '89 Yamaha Exciter 580
	Here's what I made last night, and it's not all that hard. Good for a family of five, or scaled down, an excellent way to impress a date. You need: 1 lb penne pasta 1 bag baby spinach 1/2 small container button mushrooms, sliced 14oz UNCOOKED shelled and deveined shrimp, thawed 1 14 oz can roasted tomato chumks 1 14 oz can crushed tomatoes 1 pint heavy whipping cream 1/2 cup white wine (Chardonnay recommended) 2 tbsp olive oil 4-5 large cloves of garlic minced 1 tsp dry basil 1 tsp dry oregano 1 tsp dry thyme 1 tsp crushed red pepper flakes Salt & Pepper to taste Crumbled Feta cheese This can all be made in one 4-5 quart pot, so cleanup is pretty easy First cook the pasta, drain, and set aside. In the same pot (cleaned of pasta residue obviously), warm the olive oil over medium high heat. When the oil just starts to shimmer, add the mushrooms and garlic. Cook for 3-4 minutes until mushrooms absorb the oil and become soft. Add shrimp and cook until they turn pink. Add the spinach and white wine. Cook for another 4-5 minutes until spinach is fully wilted. Add both cans of tomato, the basil, oregano, thyme, and red pepper. Heat through, then add the heavy cream. Simmer for about 10 minutes, then add pasta back to the pot and heat all the way through. Serve with crumbled Feta cheese and garlic bread or breadsticks. The wine not used in the cooking is excellent with this dish. "you kept trying to make scrambled eggs with 3 hardboiled ones." "Just wondering why in an apartment full of stoners there is half a waffle in the TRASH CAN. get ur s**t together man" Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 11:35 AM Post #10
	tdgbigfoot Certified sledaholic 1277 Posts Group: Members Member Since: September 12th 2008 Location: Albany, Vermont, USA Current Sled: 99 SKS 700, 96 Mach Z 780 2008-2009 Miles: 500
	Dude Hotpockets are the ****! don't put down my main food group! 2000 Indy Trail Touring 550, 1999 Indy SKS 700, 1996 Mach Z 780, 1994 Wildcat 700, 1991 Formula Plus, 1990 Safari LX, 1989 Indy 400, 1988 Tundra Skandic, 1987 Citation, 1986 Indy Trail 488, 198? Bravo 1969 Corvette 350 2000 Cheroekee - 4 1/2" lift, & other goodies Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 12:56 PM Post #11
	1greenmachine Average Member 783 Posts Group: Members Member Since: November 12th 2005 Location: green bay, wi, USA Current Sled: 02 zr800 efi
	I not that good of a cook but every once in awhile i try something new, food is expensive so screwing up sucks. I really like watching cooking shows to see all the diferent styles and ways of cooking. I spend money i don't have, on parts i don't need, to impress people i don't know. Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 7:11 PM Post #12
	EMTP579 Trail Medic 365 Posts Group: Members Member Since: February 10th 2008 Location: Vestal, NY, USA Current Sled: 2009 Yamaha Apex 2008-2009 Miles: 1600
	I cook all the time. What I usually do is pick an ingredient (usually a protein) and then google or go to foodnetwork.com and find new ways to make things. Then I save my favorites for the future. Eating hot pockets and stuff like that made me fat. Cooking myself helped me improve my health in a serious way. Ride safe and sober! Make every ride a round trip. Upstate NY guys - join a fun local board - Twin Teir Sleddin': www.twintiersleddin.proboards76.com NY GIANTS - 2008 Super Bowl Champions! Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 7:17 PM Post #13
	rougepolaris s#^t happens 497 Posts Group: Members Member Since: September 2nd 2008 Location: williamstown, new york, USA Current Sled: polaris xcsp 600 2008-2009 Miles: 814
	i cook some but i really don't have recipes i just throw stuff in i think that would be good like my atomic corn beef hash with jalapenos cayenne pepper and chili powder empty a bag of skittles in the toilet and flush it;s like watching a 5 second nascar race Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 7:18 PM Post #14
	mmiller491 Adrenaline Junkie 688 Posts Group: Members Member Since: February 6th 2009 Location: Where ever the snow is, Michigan, USA Current Sled: 1998 SRX 700 Triple 2008-2009 Miles: 500
	the only thing I can really make is a GOOODD chicken noodle soup... my goodness i could eat it every day but it is fairly expensive. Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 7:22 PM Post #15
	70panther340 Ride to Live, Live to Ride! 524 Posts Group: Members Member Since: January 5th 2009 Location: Clear Lake ,Minnesota, USA Current Sled: 1970 panther 340 2008-2009 Miles: ±800 SoFar
	i cook toast! then top it with a little butter. take off your windshield, it'll make you go faster Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 7:31 PM Post #16
	knut Starting Member 40 Posts Group: Members Member Since: March 13th 2009 Location: maine Current Sled: 09 yamaha nitro xtx 2008-2009 Miles: 1100
	I like hot buffalo wings. try deep frying the wings for 15-20 min and I use texas pete buffalo sauce with 3tbl sp of butter, 3tbl sp of flour, a splash of vinagar, mix it and nuke the sauce for 2-3 min. try it it's not excessivly hot but good hot. sleds: had a 96 mxz 440 liquid, 99 mxz 600 that I put a 700 in then an 800 still have.Had an 04 sdi mxz 600 sold it, an 03 mxz 600 still have. And the latest is an 09 fx nitro xtx Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 8:54 PM Post #17
	KingPrat Destroyer of Trailers KingPrat just got back from New Hampshire. Plans for trips made!!! Updated Thursday at 5:38 PM 1032 Posts Group: Members Member Since: September 13th 2008 Location: Saugerties, NY Current Sled: 2000 Polaris XC 700 SP 2008-2009 Miles: 200
	I consider myself a decent cook. I can make a mean pizza from scratch. My pasta sauce is pretty famous around my circle of friends/family. I try experimenting, like the mussels in white wine sauce I did a few weeks ago. It's fun, and it was a way to bond with the madre when I was younger lol It is FAR cheaper than going out to eat. I fed 3 people with steak, rice, green beans, and some steamed mahoganies for about $13. $40+ meal at a restaurant, especially with the 50 clams. My girlfriend loves it. 2000 XCSP 700: Edge rear suspension, 1.25 Ripsaw, 144 Accord Racing Warthog ZXP studs, Sportech Decals, Stripped Tunnel, 3" Riser, Gutted Airbox, Boyesen Rave Valves Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 10:03 PM Post #18
	obsessed Advanced Member 1166 Posts Group: Members Member Since: November 15th 2005 Location: Peterborough, Ontario, Canada Current Sled: '98 V-max 700
	Quote originally posted by Parasitic_Whim Here's what I made last night, and it's not all that hard. Good for a family of five, or scaled down, an excellent way to impress a date. You need: 1 lb penne pasta 1 bag baby spinach 1/2 small container button mushrooms, sliced 14oz UNCOOKED shelled and deveined shrimp, thawed 1 14 oz can roasted tomato chumks 1 14 oz can crushed tomatoes 1 pint heavy whipping cream 1/2 cup white wine (Chardonnay recommended) 2 tbsp olive oil 4-5 large cloves of garlic minced 1 tsp dry basil 1 tsp dry oregano 1 tsp dry thyme 1 tsp crushed red pepper flakes Salt & Pepper to taste Crumbled Feta cheese This can all be made in one 4-5 quart pot, so cleanup is pretty easy First cook the pasta, drain, and set aside. In the same pot (cleaned of pasta residue obviously), warm the olive oil over medium high heat. When the oil just starts to shimmer, add the mushrooms and garlic. Cook for 3-4 minutes until mushrooms absorb the oil and become soft. Add shrimp and cook until they turn pink. Add the spinach and white wine. Cook for another 4-5 minutes until spinach is fully wilted. Add both cans of tomato, the basil, oregano, thyme, and red pepper. Heat through, then add the heavy cream. Simmer for about 10 minutes, then add pasta back to the pot and heat all the way through. Serve with crumbled Feta cheese and garlic bread or breadsticks. The wine not used in the cooking is excellent with this dish. Sounds like a good one. Do you leave the shrimp in the whole time? Just by reading your cooking times it seems like they might be a little over done. I would be inclined to add them in during the simmer... just a suggestion though not a criticism. '98 V-Max XTC 700 Camoplast Predator 96 Woddies Signature Series Rox Adjustable Risers Braded Stainless lines from Gravity Works Renthal Race Bars Powermadd Handguards Silencer Mod Notched Reeds Rating: 0 Quick Edit Full Edit

	March 27th 2009 at 10:25 PM Post #19
	killerbee52j The X package 1753 Posts Group: Members Member Since: March 12th 2007 Location: Hamburg, ny, USA Current Sled: 08 mxzx 600 sdi 2008-2009 Miles: 1800
	Quote originally posted by knut I like hot buffalo wings. try deep frying the wings for 15-20 min and I use texas pete buffalo sauce with 3tbl sp of butter, 3tbl sp of flour, a splash of vinagar, mix it and nuke the sauce for 2-3 min. try it it's not excessivly hot but good hot. You gotta try this. I live right by buffalo and know all about wings. Put the wings in a flower,pepper,salt mixture then deep fry. Get some anchor bar sauce and mix it 1 bottle to 1/4 of butter. Put the wings in a bowl with the sauce and shake it up. I like to cook, I usually take a peice of meat and then i grab something that looks good. It can be from the spice cupboard, counter, or fridge. Usually turns out good. Another thing i like to do is beer can chicken and garbage can turkeys. "ride it like you stole it" "the 6 pack is under the keg" Rating: 0 Quick Edit Full Edit

	March 28th 2009 at 3:00 AM Post #20
	Parasitic_Whim Advanced Member 1955 Posts Group: Members Member Since: December 6th 2004 Location: Freeport, IL, USA Current Sled: '89 Yamaha Exciter 580
	Quote originally posted by obsessed Sounds like a good one. Do you leave the shrimp in the whole time? Just by reading your cooking times it seems like they might be a little over done. I would be inclined to add them in during the simmer... just a suggestion though not a criticism. They stay in the whole time. For two reasons, I prefer to get them a bit over-done, adds a kind of chewyness texture to contrast the al dente of the pasta. Plus, the rate I add stuff, it keeps dropping the temp of the pot to a point where there is never a lot of heat that could overcook the shrimp to a point where they wouldn't be good. The wine sucks up most of the heat when it's added, and the tomatoes drop the temp quite a bit. It's all about playing with the rebound temps. Seriously, I would like it if someone tried it themselves and shared back with what they thought of it. It's a fairly new resipe I made about a week ago, and would like to get some feedback about it. "you kept trying to make scrambled eggs with 3 hardboiled ones." "Just wondering why in an apartment full of stoners there is half a waffle in the TRASH CAN. get ur s**t together man" Rating: 0 Quick Edit Full Edit

	March 28th 2009 at 9:28 AM Post #21
	brian126 Advanced Member 1156 Posts Group: Members Member Since: November 27th 2005 Location: Brown County, Minnesota, USA Current Sled: 07 Yamaha Phazer GT 2008-2009 Miles: 648
	I don't mind cooking, but I hate cleaning up the dirty dishes when its all done with. www.vintagesledders.com Rating: 0 Quick Edit Full Edit

	March 29th 2009 at 8:22 PM Post #22
	obsessed Advanced Member 1166 Posts Group: Members Member Since: November 15th 2005 Location: Peterborough, Ontario, Canada Current Sled: '98 V-max 700
	Quote originally posted by Parasitic_Whim Quote originally posted by obsessed Sounds like a good one. Do you leave the shrimp in the whole time? Just by reading your cooking times it seems like they might be a little over done. I would be inclined to add them in during the simmer... just a suggestion though not a criticism. They stay in the whole time. For two reasons, I prefer to get them a bit over-done, adds a kind of chewyness texture to contrast the al dente of the pasta. Plus, the rate I add stuff, it keeps dropping the temp of the pot to a point where there is never a lot of heat that could overcook the shrimp to a point where they wouldn't be good. The wine sucks up most of the heat when it's added, and the tomatoes drop the temp quite a bit. It's all about playing with the rebound temps. Seriously, I would like it if someone tried it themselves and shared back with what they thought of it. It's a fairly new resipe I made about a week ago, and would like to get some feedback about it. I'll keep this marked and when i am in a pasta mood next I will give it a whirl and let you know what I think. it does sound good though. And about the shrimp I guess its all preference. '98 V-Max XTC 700 Camoplast Predator 96 Woddies Signature Series Rox Adjustable Risers Braded Stainless lines from Gravity Works Renthal Race Bars Powermadd Handguards Silencer Mod Notched Reeds Rating: 0 Quick Edit Full Edit

	March 30th 2009 at 7:42 AM Post #23
	Snowforce21 Off the bottle, On the throttle 242 Posts Group: Members Member Since: July 18th 2006 Location: Dorion, Ontario, Canada Current Sled: 99 XCR SP 440 with 600 2008-2009 Miles: 276
	I like cooking and grilling, but I really enjoy cooking wild game. I do a lot with venison and grouse as both a plentiful. Cook lots of fish too. If your looking for a good marinade for deer that gets rid of the gamey taste, try this, it works for me! -olive oil (how much depends on how many steaks you are marinading) -a little bit of vinegar (acids in it tenderize the meat) -half an onion diced small -2 cloves of garlic -seasoned salt -montreal steak spice -i like to put a little cayenne pepper in with it too, but thats up to you Mix all together, place steaks in a big zip-lok bag and pour in the marinade, try to squeeze out as much air as possible. Let it sit in the fridge for 12-24 hours. Also, you can try to sear it in a frying pan before you start grilling to seal in the flavour. This is my favourite marinade, and can turn real gamey meat into tender great tasting meat. I've gave it to people and they didn't even realize it was deer! 99 XCR SP 440 EDGE - 600 Pro-X motor - V-Force3 Reeds - MBRP race can - K&N Filters Rating: 0 Quick Edit Full Edit

	March 30th 2009 at 3:36 PM Post #24
	ridingthe600edge sleds are all polished up and waiting for snow!!! 566 Posts Group: Members Member Since: December 12th 2008 Location: Lowell, In Current Sled: 2001 600 edge/2009 600 IQ 2008-2009 Miles: 1200 done 2009-2010 Miles: 2=yard!
	Quote originally posted by rougepolaris i cook some but i really don't have recipes i just throw stuff in i think that would be good like my atomic corn beef hash with jalapenos cayenne pepper and chili powder damn dude, i hope you have a good supply of **** paper try taking plum tomatoes slice them in halve long ways. gut out the insides. rub a little olive oil on the inside and out mix up fresh spinnach, crumbled feta cheese, and garlic after its all mixed up chop it up and fill the inside of the tomatoes toss on the grill with either aluminum foil or a veggie platter for about 10 minutes or whatever looks good to you, even if you don't really like maters or spinnach give this a try and you will like it. also take asparagus and boil for 1 minute on stove rinse with cold water for 1 minute. make a pocket with aluminum foil and toss the asparagus in it mix in some fresh chopped garlic and a dash of olive oil throw on the grill for about 10 minutes or so 2001 600 edge X almond spring on primary with 60gm wieghts, s&s rumble pack, gutted air box 6" woodys doolys carbides,196 woodys 1 1/4" studs 2009 600 IQ shift all stock still a virgin!! not for much longer Rating: 0 Quick Edit Full Edit