Ninja Scroll
Add to My Profile | More VideosEpisode 188 Dragon Ball Z - Cell Games Saga - Cell Returns.MPEG
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Its me gbk also known as kyle i am born and raised in Pa. Punk rocker till the end. I went YTI after i graduated high school. I went for culinary arts. I learned alot but i have been cooking since i was 9 and i love it. I took my externship at the Radisson Penn Harris and i gained alot of expierence and knowledge. When i graduated school I stayed at the Radisson till this day.I plan on working on a cruise ship sometime soon. But not too soon. I am great guy to get to know so message meHeres alittle more about me to get the ladies going. I love hanging out and just chilling the outdoors and great. I love riding my bike playing hocky, playing cards anything that is fun. I like to read as well im not the type to have thousands of books. I just like to pick a book up and read and i might put it down for awhile but i will come back to it to finish before i start another.I have two sisters they are both great. MY twin sister i alot closer to me. Both are great women
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i love to cook love teaching people how to cook. Im not saying im the best but i am good and to helpl others i am going to post my favorite recipes of foods i like to make for others. heres my first i just learned how to make it last year from a friends mom. I won't give your her recipe heres foodnetwork.com version of good old fashioned shepherds pie. I will get a picture
Shepherds Pie
2 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter, separated
1 pound ground beef
1 medium onion, 1/4-inch dice
1 medium carrot, 1/4-inch dice
1 medium celery stalk, sliced
1/2 pound mushroom, sliced
2/3 cup frozen peas
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg
1 cup brown gravy
Salt and pepperPeel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and 2 tablespoons of the butter until smooth. Season with salt and pepper to taste and set aside. Brown ground beef in a large saucepan over medium-high heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot, and celery. Sweat for 5 minutes until onion becomes translucent, add mushrooms, and frozen peas saute for 5 more minutes. Return ground beef to pan along with parsley, thyme, Worcestershire, and nutmeg, simmer for 1 to 2 minutes. Add brown gravy to pan simmer 1 to 2 minutes, season to taste with salt and pepper. Remove from heat and let cool. Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture, top with mashed potatoes making uneven peaks with a fork. Cut remaining butter into small cubes and sprinkle over mashed potatoes. Bake for 30 to 40 minutes until mashed potatoes have turned golden brown, remove from oven and let cool 5 minutes.Heres some desert it is a death by chocolate cake
Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.Mocha Rum Sauce:
6 ounces unsalted butter
1 1/3 cups sugar
1 1/3 cups heavy cream
8 tablespoons unsweetened cocoa, sifted
3 tablespoons dark rum
1/4 teaspoon salt
4 teaspoons instant coffee
1 teaspoon pure vanilla extractHeat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving.
To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately.
