Welcome to The Social Skillet!

Posted: Jan 19, 2013 - 10:25am

oldviolin wrote:

oh no you dittin'

well he is experienced...

Posted: Jan 19, 2013 - 9:45am

For a minute, there, I thought we had a cannibalism thread going; then I realized it said "for", not "four".

Posted: Jan 19, 2013 - 7:31am

I love this show...

Posted: Jan 19, 2013 - 7:31am

ScottFromWyoming wrote:

oh no you dittin'

Posted: Oct 29, 2012 - 4:39am

Posted: Aug 11, 2011 - 9:21am

The guy below got some mention in the media so yesterday's gnocchi-fest was packed. He's starting up a formal website called "The Social Skillet" for stuff like this.

Welcome to The Social Skillet!

Lee

Hello my name is Lee Allison, and welcome to my kitchen!

Here at The Social Skillet we offer you the opportunity to interact with the chef (me!), learn new dishes, meet new people and gain valuable new kitchen skills... all from your own kitchen.

Thanks to some innovative and extremely user-friendly videoconferencing software we'll be able to chat and laugh together while learning new cooking techniques. Its like having your own personal chef-tutor! The whole time we'll be interacting just as if we were visiting each other's kitchens.

You can join me and cook fantastic new meals from your kitchen at home, knowing that you have a steady hand leading you through the intricacies of the dish. During the course of the classes I'll be taking your questions, explaining techniques and talking about ingredients, all in a no-pressure environment that you will feel at home in, because you are at home.

Are we expensive? Absolutely not. For about the price of a dinner and drinks for one (not two) at your local chain-Italian-in-the-mall-parking-lot restraunt you can learn how to cook a meal and cook it over and over again. What's that about teaching a person to fish?

And if your cousin/brother/sister/friend is halfway across the world? Invite them in as well and we'll all raise a glass, fire up the oven and cook with each other. You will be amazed at this fantastic, interactive learning technique.

Posted: Aug 8, 2011 - 5:04pm

This is just starting up right now, if anyone's interested in hanging and watching.

dmax wrote:

Here's the upcoming one:

Lee Allison - 11:17 AM - Public

G+ Cooking School VII: Thai Lettuce Wraps

Probably one of the coolest, most refreshing summer dishes out there, Thai Lettuce Wraps. If your used to paying upwards of $20 a plate for these at PF Changs or other chain restaurants then tune in and we'll show you how to do these anytime you want. Without reservations. :)

======================================
Ingredients List:
1 head iceberg or boston lettuce
4 chicken breasts (sub other protein if you want like tofu, beef, pork, seafood, etc)
1 cup white rice
vegetable oil
garlic
green onions
2 carrots (shredded)
hoisin sauce
sesame oil
red pepper flakes
=====================================

We'll see everyone else at the usual time, 7pm eastern tomorrow night.

Posted: Aug 8, 2011 - 12:13pm

Lee's mentioned as one of the Foodies to follow.

Posted: Aug 7, 2011 - 2:07pm

Here's the upcoming one:

Lee Allison - 11:17 AM - Public

G+ Cooking School VII: Thai Lettuce Wraps

Probably one of the coolest, most refreshing summer dishes out there, Thai Lettuce Wraps. If your used to paying upwards of $20 a plate for these at PF Changs or other chain restaurants then tune in and we'll show you how to do these anytime you want. Without reservations. :)

======================================
Ingredients List:
1 head iceberg or boston lettuce
4 chicken breasts (sub other protein if you want like tofu, beef, pork, seafood, etc)
1 cup white rice
vegetable oil
garlic
green onions
2 carrots (shredded)
hoisin sauce
sesame oil
red pepper flakes
=====================================

We'll see everyone else at the usual time, 7pm eastern tomorrow night.

Posted: Aug 7, 2011 - 1:53pm

dmax wrote:

On G+ you need to follow him.

then, he'll announce that there's a school (see below). You respond that you're coming in the comments to the announcement. Then later he sends you a "join this hangout" or something that will lead you to the meeting. I'm not remembering it exactly, but it's super simple.

and I'll say this again: EXTREMELY low stress. I was a bit nervous, thinking that I was coming into someone else's party and might not be welcome. Absolutely not. It was way cool. And I started comparing gardens with the woman from Dominican Republic. Really neat.

Got it. Thanks!

Posted: Aug 7, 2011 - 1:47pm

newwavegurly wrote:

Is the button provided on the website you linked to in your initial post, or is there a place in Google+ one has to get to it through?

I really like the premise of this.

On G+ you need to follow him.

then, he'll announce that there's a school (see below). You respond that you're coming in the comments to the announcement. Then later he sends you a "join this hangout" or something that will lead you to the meeting. I'm not remembering it exactly, but it's super simple.

and I'll say this again: EXTREMELY low stress. I was a bit nervous, thinking that I was coming into someone else's party and might not be welcome. Absolutely not. It was way cool. And I started comparing gardens with the woman from Dominican Republic. Really neat.

Posted: Aug 7, 2011 - 1:44pm

dmax wrote:

Click a button (that he provides) inviting you to join the class.

If you have a cam and/or mic they're activated with your approval and then everyone in the group (there were about 10 at a time when I was there) can see/hear you.

The guy running it has a cam on his kitchen, as do most of the others. Folks get their ingredients (and a drink) ready beforehand (he gives you a list) and then everyone starts cooking at the same time with him. "Ok, now dice the garlic. Here's how I like to do that..." and other folks chime in or show how they're doing it or give alternate suggestions. Or just chat.

By the end, everyone's pretty much got their meal done, and they all congratulate each other and log off and eat.

I was at work for the last one, so could only watch (no cam/mic) but I still communicated by chat. He is a quite gracious host, very low stress, and it was actually a nice little way to spend some time.

There were people there from Chicago, Domincan Republic, CA (me) and probably a lot more places.

Is the button provided on the website you linked to in your initial post, or is there a place in Google+ one has to get to it through?

I really like the premise of this.

Posted: Aug 7, 2011 - 1:42pm

newwavegurly wrote:

dmax, how does this actually work?
It seems something that I would absolutely be interested in, but I can't quite see how to get involved...

Click a button (that he provides) inviting you to join the class.

If you have a cam and/or mic they're activated with your approval and then everyone in the group (there were about 10 at a time when I was there) can see/hear you. Small windows of each person appear at the bottom, at the top large screen is the person speaking. It switches around depending on what's happening/who's talking.

The guy running it has a cam on his kitchen, as do most of the others. Folks get their ingredients (and a drink) ready beforehand (he gives you a list) and then everyone starts cooking at the same time with him. "Ok, now dice the garlic. Here's how I like to do that..." and other folks chime in or show how they're doing it or give alternate suggestions. Or just chat.

By the end, everyone's pretty much got their meal done, and they all congratulate each other and log off and eat.

I was at work for the last one, so could only watch (no cam/mic) but I still communicated by chat. He is a quite gracious host, very low stress, and it was actually a nice little way to spend some time.

There were people there from Chicago, Domincan Republic, CA (me) and probably a lot more places.

Here's his original advert:

Lee Allison - Aug 4, 2011 - Public - Muted

G+ Cooking School VII: Hand-rolled Pasta and Bolognese Sauce

Evening all, sorry for the late notice but here's the signup for the hand-rolled pasta episode which will be held tomorrow night at 7:00p eastern time. Sign up in the comments below!

===========================
Ingredients:

Pasta:
2c flour
1 egg
salt

Bolognese sauce
Olive oil
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound fresh mushrooms, sliced
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes or 1lb fresh tomatoes
6 ounces tomato sauce
dry white wine
chicken stock
fresh basil
fresh oregano
Looking forward to seeing everyone tomorrow night!!

Posted: Aug 7, 2011 - 1:36pm

dmax wrote:

Google+ Cooking School

I sat in on one the other day and it looked like a good way to make a dinner with "friends" and learn something or pass info along.

From the site:

G+CS was started with a simple idea in mind... cooking dinner isn't a chore if you make it a social event! The idea has always really boiled down to something I've said for a long time: I don't like cooking for people, but I love cooking with people. Simple, really. Chained to a stove turning out a roast or spaghetti or anything is a thousand times less fun than pouring a glass of wine, setting out some quick nosh and cooking while you all chat and talk about your days.

Well, utilizing the power of Google+ Hangouts I'm working to make this happen for tons of people around the country! Come on in and see what is here, I think you'll enjoy it.

If you need a G+ invite, let me know. We all have 150 invites now.

dmax, how does this actually work?
It seems something that I would absolutely be interested in, but I can't quite see how to get involved...

Posted: Aug 7, 2011 - 1:20pm

Google+ Cooking School

I sat in on one the other day and it looked like a good way to make a dinner with "friends" and learn something or pass info along.

From the site:

G+CS was started with a simple idea in mind... cooking dinner isn't a chore if you make it a social event! The idea has always really boiled down to something I've said for a long time: I don't like cooking for people, but I love cooking with people. Simple, really. Chained to a stove turning out a roast or spaghetti or anything is a thousand times less fun than pouring a glass of wine, setting out some quick nosh and cooking while you all chat and talk about your days.

Well, utilizing the power of Google+ Hangouts I'm working to make this happen for tons of people around the country! Come on in and see what is here, I think you'll enjoy it.

If you need a G+ invite, let me know. We all have 150 invites now.

Posted: Dec 8, 2009 - 7:45am

cc_rider wrote:

Tito's is made right here in Austin (Buda actually). I think it was the first (legal) distillery in Texas. The guy's last name? Beveridge. No kidding. I met him once, very funny guy.

Tito's is almost TOO smooth: it is so easy to drink, you're schnockered before you know what happened!

Thanks for the props to a local kid made good...

Is that anything like molared?

Posted: Dec 8, 2009 - 7:41am

Darrooon wrote:

Heh. I saw a bottle of this the other day at a grocery store. I flashed back to this shot, and wondered if I could sneak an 'A' on one or two with a black marker... (edit): Sampled this recently: Tito's
Very nice.

Tito's is made right here in Austin (Buda actually). I think it was the first (legal) distillery in Texas. The guy's last name? Beveridge. No kidding. I met him once, very funny guy.

Tito's is almost TOO smooth: it is so easy to drink, you're schnockered before you know what happened!

Thanks for the props to a local kid made good...

Posted: Dec 8, 2009 - 6:16am

Hairfarmer wrote:

That usually means a bunch of other people had the same idea you had, only sooner.

It's really difficult to find good pans for the glasstop stove. Maybe they do get snatched up right away!

Posted: Dec 8, 2009 - 6:14am

rosedraws wrote:

We bought a KitchenAid skillet at TJMaxx, and absolutely love it.

Now I'm looking all over the internets for the 12" version (our 3-year-old Target skillets have lost their non-stick qualities. very disappointing).

It seems to be out of stock everywhere. I wonder if that means there's something wrong with them...

That usually means a bunch of other people had the same idea you had, only sooner.

Posted: Dec 8, 2009 - 4:53am

We bought a KitchenAid skillet at TJMaxx, and absolutely love it.

Now I'm looking all over the internets for the 12" version (our 3-year-old Target skillets have lost their non-stick qualities. very disappointing).

It seems to be out of stock everywhere. I wonder if that means there's something wrong with them...