Who cooks? And what's your specialty?

G

Glozz

New member
Okay topic this is directed to the veterans of this forum or those that detail for a living. I'll throw in those that know a lot about this as well.



I'm thinking about getting a Porter Cable buffer for my personal use. I see that there are a multitude of different materials on the market for buffing. Cotton Terry, foam, wool, even MF bonnets as well. After looking at just the foam bonnets and seeing several different colors I want some good direction in my choices.



Please note that only "Clear Coat" finishes will be the surface worked on. For removal of swirls and light scratches.



What is yellow foam for? What is gray foam used for? Terry cloth? Wool?



Any help would be great; perhaps a URL to a web site that gives a run down on each would be helpful and time saving. Or if there is a thread from the past you know of that would be fine as well.



Thanks :)
 
hey jazzyjack, i use the PC7424 almost daily. as far as bonnets go, you cannot go strictly by color, bcuz different manufacturers use different colors. you need to buy according to the desired task at hand. personally i never use the terry bonnets. most of the time i use the "foam polishing" bonnets and the "foam cutting" bonnets. very seldom do i use the "foam finishing" bonnet, and the only time i use a wool bonnet is on a badly oxidized car. for the PC7424 www.coastaltool.com has the best price i've seen and for more specific info on bonnets you can go to the sponser of this site or it's sister site at www.properautocare.com. hope this helps you out some.
 
I love to cook and, although my wife has done most of the cooking over the last 25 years, I still have my favs that I really enjoy cooking!

Just a couple of dishes I like to prepare:

* Luster's Legendary Spicy Chili!

* Bar BQ Ribs, steaks, anything on the grill

What about you? Do you like to cook?
 
I love to cook. My specialties involve anything to do with seafood. Being from the east coast of Canada, I learned a lot of good recipes. Living in Indiana makes it hard to get the proper ingredients. :banghead:

I do also cook anything on the grill, my wife won't touch the BBQ.
 
I love to cook, French or Italian dishes; my favourites - Spaghetti Bolognaise (sauce from ?scratch') or seafood Risotto
 
Luster said:
I love to cook and, although my wife has done most of the cooking over the last 25 years, I still have my favs that I really enjoy cooking!

Just a couple of dishes I like to prepare:

* Luster's Legendary Spicy Chili!

* Bar BQ Ribs, steaks, anything on the grill

What about you? Do you like to cook?
Click to expand...

What time should I stop by Bill?:biggrin:
 
Your Sinature Dish...

2 Easy ^^^ :)

Pillsburry Cinnamon Rolls...:drool5:

I have my own method :out:

Instead of cooking @ 400 for 13-17 minutes. I cook @ 365 for 14- 18 minutes,actually for our oven. I cook for exactly 14 minutes as our oven runs hot :devil:

Cooking using my method will give you the perfect c/roll. Nice and chewy and the bottoms are not all burnt-up :cursing:

Another thing, remove rolls off of hot tray and place on roomtemp plate. Then apply dressing...urrrh Icing to center of roll ;)


I also have a mean Mac-n-Cheese recipie I'll post later :yawn:
 
Flash Gordon said:
2 Easy ^^^ :)

Pillsburry Cinnamon Rolls...:drool5:

I have my own method :out:

Instead of cooking @ 400 for 13-17 minutes. I cook @ 365 for 14- 18 minutes,actually for our oven. I cook for exactly 14 minutes as our oven runs hot :devil:

Cooking using my method will give you the perfect c/roll. Nice and chewy and the bottoms are not all burnt-up :cursing:

Another thing, remove rolls off of hot tray and place on roomtemp plate. Then apply dressing...urrrh Icing to center of roll ;)


I also have a mean Mac-n-Cheese recipie I'll post later :yawn:
Click to expand...

Cool! The "Recipe Thread"!!!:biggrin:
 
i;m not posting any recipes but i do a mean roast chicken and have some good pasta dishes. my wife wont order pasta or chicken when we go out cuz she says its always better at home...
 
Luster said:
Hey Jon... I knew you wouldn't be able to resist this thread!!!:thumbup::thumbup::thumbup:
Click to expand...

Back in my younger days (allright -way, way back) I graduated from a French (La Cuisenaire Gordon Bleu Academy, Paris) the combination of tasting as I cook, eating and enjoying wines plus being asked to cook for friends ?events? has made for a battle of the waistline.
 
I am the cook here!

We enjoy lots of seafood, namely salmon, talipa and swordfish, prepared on the grill 95% of the time. Chicken is our second choice. Red meats are forbidden here.

I also grill vegetables to accompany the seafood, and I'm the best salad maker east of the Mississippi. :)

Double baked sweet potatoes are my gourmet side dish.

We usually enjoy a glass of wine at evening meals.
 
Flash Gordon said:
2 Easy ^^^ :)

Pillsburry Cinnamon Rolls...:drool5:

I have my own method :out:

Instead of cooking @ 400 for 13-17 minutes. I cook @ 365 for 14- 18 minutes,actually for our oven. I cook for exactly 14 minutes as our oven runs hot :devil:

Cooking using my method will give you the perfect c/roll. Nice and chewy and the bottoms are not all burnt-up :cursing:

Another thing, remove rolls off of hot tray and place on roomtemp plate. Then apply dressing...urrrh Icing to center of roll ;)


I also have a mean Mac-n-Cheese recipie I'll post later :yawn:
Click to expand...

Flash,
Cool... the Pillsbury c/rolls are a Saturday morning ritual with me and my son. I will try your method, as getting them right, without burnt bottoms, can be tricky. :thumbup:

jk
 
I do all the cooking in my house. On my wife's cooking night she picks up take-out. I always remind here how lucky she is to have found me!

Specialties include BBQ Pork Fried Rice, All types of wild game dishes from Grouse to Moose, Cold Sesame Noodles, any type of BBQ meats, Fajitas, Herb's Special Chicken.

I consider myself a "seat of the pants" cook. I have always been good at opening the fridge and cupboards and creating something from what is on hand. Not one for really measuring either, so baking is not my thing.
 
I like to cook, here is one of my specialties..
I call it "Beef of Brussels"

2 maybe 3 delmonico or sirloin steaks sliced down the center(butterflied)

I like to take a meat tenderizing hammer and Tap (not beat) them flat making them as large in circumfrence as possible without making them too thin

next, I will take a pound of large fresh brussel sprouts and chop them up very finely and layer them on top of the butterflied steaks.

then I will shake on a thin but uniform layer of Kraft or fresh shaker cheese (the kind for spaggetti)

next step is to dust very lightly with Sazon' GOYA (a spice or flavor enhancer found in the international foods isle at the supermarket, it comes in a box of single use orange packets)

Grind some fresh cracked peppercorns over top and roll the steaks into log shapes and stick 3 toothpicks through them.

Lastly I enfuse some extra virgin olive oil with fresh (not jarred) pressed and finely chopped garlic by placing the mixture of garlic and EVOO in a microwave safe glass bowl and nukeing for 1-2 min and then let it cool, once it is cooled I brush it over top of the meat rolls and let refridgerate for a few hours turning and re-brushing them with the enfused oil.

Then simply place the cookie sheet with the marinated rolls into the oven on 300 degrees for about 45 min. to one hour depending on how thick they are.

I have served this dish to people who hate brussel sprouts and they simply rave about it.

I normally serve this with a special recipe snow peas and garlic roasted red potatoes.

Man now I am hungry and considering taking a trip to the supermarket.
 
Jack said:
Flash,
Cool... the Pillsbury c/rolls are a Saturday morning ritual with me and my son. I will try your method, as getting them right, without burnt bottoms, can be tricky. :thumbup:

jk
Click to expand...

Saturday morning ritual here to...Thats weird :w00t:

Try it, this is my 1 thing that I'm allowed to cook

I cook nothing around here, if I even try to help, my wife turns me around or sends me on a wild goose chase. Anywhere but in her kitchen :Innocent:



batchainpuller said:
I like to cook, here is one of my specialties..
I call it "Beef of Brussels"

2 maybe 3 delmonico or sirloin steaks sliced down the center(butterflied)

I like to take a meat tenderizing hammer and Tap (not beat) them flat making them as large in circumfrence as possible without making them too thin

next, I will take a pound of large fresh brussel sprouts and chop them up very finely and layer them on top of the butterflied steaks.

then I will shake on a thin but uniform layer of Kraft or fresh shaker cheese (the kind for spaggetti)

next step is to dust very lightly with Sazon' GOYA (a spice or flavor enhancer found in the international foods isle at the supermarket, it comes in a box of single use orange packets)

Grind some fresh cracked peppercorns over top and roll the steaks into log shapes and stick 3 toothpicks through them.

Lastly I enfuse some extra virgin olive oil with fresh (not jarred) pressed and finely chopped garlic by placing the mixture of garlic and EVOO in a microwave safe glass bowl and nukeing for 1-2 min and then let it cool, once it is cooled I brush it over top of the meat rolls and let refridgerate for a few hours turning and re-brushing them with the enfused oil.

Then simply place the cookie sheet with the marinated rolls into the oven on 300 degrees for about 45 min. to one hour depending on how thick they are.

I have served this dish to people who hate brussel sprouts and they simply rave about it.

I normally serve this with a special recipe snow peas and garlic roasted red potatoes.

Man now I am hungry and considering taking a trip to the supermarket.
Click to expand...

Can someone show me how to print this recipei(or help me spell it :cornut: ) so my wife can wipp this up 4 me..Sounds Yummy :drool5:
 
Flash Gordon said:
Can someone show me how to print this recipei(or help me spell it :cornut: ) so my wife can wipp this up 4 me..Sounds Yummy :drool5:
Click to expand...

With your mouse, click at the beginning of the recipe and "drag" the mouse down and to the right until all the words are highlighted. Right click and click on "copy".

Then open a program on your computer called "Word Pad".

In Word Pad, click on "Edit" and "Paste".

The recipe should be copied to Word Pad.

Then click on Print (make sure your printer is on).

Make sense?
 
I do all the cooking in my house. In a past life, I was a reestaurant manager, and I went to school for Hotel and Restaurant Management, so I had to learn how to cook. I also always loved to cook when I was younger and living with my parents (Mom wasn't a great cook.....shhhhh, don't tell her I said that).\

My thanksgiving spread is legendary. Especially my stuffing and gravey. Other specialties include, pulled pork, chili, lasagna, veal marsala, ect.

My wife says that she used to cook, but hasn't done anything except a frozen pizza, since we got married 13 years ago. How lucky is she?:thumbup:
 
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