Author Topic: cooking  (Read 279650 times)

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Offline RickRampus

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Re: cooking
« Reply #1700 on: February 01, 2018, 11:40:18 PM »
anyone have a good chicken marsala recipe they'd like to post?
I've made this one to great success: http://www.seriouseats.com/recipes/2016/12/chicken-marsala-mushroom-pan-sauce-recipe.html
I forgot to say thank you.  Thanks 8man for a great recipe, that was super enjoyable  (words my filly said, I think we are still doing that). High five and Cats, Man.

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Offline halfEmpty

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Re: cooking
« Reply #1701 on: February 02, 2018, 04:03:06 AM »
Overkill on pizza dough?  Went a little crazy last night.

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Offline IPA4Me

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Re: cooking
« Reply #1702 on: February 03, 2018, 07:34:47 AM »
My latest thing is bacon wrapped chicken and roasted broccoli.  Coat the chicken piece with chili chowder. Wrap with bacon. Bake in glass dish for 40-45 minutes at 400F. Throw broccoli on a cookie sheet with olive oil, salt, and pepper. Bake on top rack for last fifteen minutes.

Super simple to prep. If you're doing boneless breasts, they wrap and bake better if you whack it with a cleaver first to even the thickness.

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Re: cooking
« Reply #1703 on: February 03, 2018, 08:52:36 AM »
I’m making a cheesy buffalo chicken ring for a super bowl party tomorrow

Online KST8FAN

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Re: cooking
« Reply #1704 on: February 04, 2018, 12:45:35 PM »
https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

This tastes amazing.

Tom

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Offline star seed 7

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Re: cooking
« Reply #1705 on: February 04, 2018, 01:09:12 PM »
Menudo?
Hyperbolic partisan duplicitous hypocrite

Offline Institutional Control

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Re: cooking
« Reply #1706 on: February 05, 2018, 03:23:28 PM »
I made home made yeast donuts a couple weeks ago. They didn’t turn out too bad for my first attempt.  I’m going to let them rise a lot longer next time and I think they’ll be perfect.


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Re: cooking
« Reply #1707 on: February 27, 2018, 06:15:24 PM »
Made ‘rito bowls that would rival any made from Chipotle/Qdoba/etc

Offline IPA4Me

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Re: cooking
« Reply #1708 on: February 27, 2018, 07:17:43 PM »
Pressure cooker pork chops and oven roasted asparagus this evening.

Through together the base... Tablespoon of  Emeril's Seasoning, half cup of water, quarter cup of BBQ sauce. Chops were delicious.

Offline 8manpick

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Re: cooking
« Reply #1709 on: February 27, 2018, 07:36:59 PM »
Pressure cooker pork chops and oven roasted asparagus this evening.

Through together the base... Tablespoon of  Emeril's Seasoning, half cup of water, quarter cup of BBQ sauce. Chops were delicious.
:thumbs:
I'm 1/2 way through making this:
https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
Will report back
:adios:

Offline IPA4Me

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Re: cooking
« Reply #1710 on: February 27, 2018, 08:21:07 PM »
Pressure cooker pork chops and oven roasted asparagus this evening.

Through together the base... Tablespoon of  Emeril's Seasoning, half cup of water, quarter cup of BBQ sauce. Chops were delicious.
:thumbs:
I'm 1/2 way through making this:
https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
Will report back
Oh man. Pork chili verde is my fav. Will have to try it. I see there's a chicken version too.

The Big Train

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cooking
« Reply #1711 on: February 27, 2018, 08:23:30 PM »
Wow that looks fantastic 8MP in the article. Will need a pic tho

Offline 8manpick

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cooking
« Reply #1712 on: February 27, 2018, 08:50:44 PM »
Wow that looks fantastic 8MP in the article. Will need a pic tho
It looks kind of like one of puni’s #hacks in the pot. Had a small bowl and currently simmering until it is more appropriate for serving on tortillas. Will take a pic then. Very tasty, though I had to add a bit of cayenne to get the desired spice. Would add a couple of serranos next time
:adios:

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Re: cooking
« Reply #1713 on: February 27, 2018, 08:52:25 PM »
Wow that looks fantastic 8MP in the article. Will need a pic tho
It looks kind of like one of puni’s #hacks in the pot. Had a small bowl and currently simmering until it is more appropriate for serving on tortillas. Will take a pic then. Very tasty, though I had to add a bit of cayenne to get the desired spice. Would add a couple of serranos next time

Well thank you for not posting a pic then, if it still looks like what you described when it’s ready, don’t bother.  Sounds very tasty tho.

Offline 8manpick

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Re: cooking
« Reply #1714 on: February 27, 2018, 09:10:58 PM »
:adios:

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Re: cooking
« Reply #1715 on: February 27, 2018, 09:13:22 PM »
Would smash :thumbs:

Offline IPA4Me

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Re: cooking
« Reply #1716 on: February 27, 2018, 09:31:49 PM »
Yum.

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Re: cooking
« Reply #1717 on: March 02, 2018, 06:07:42 PM »
Not on my deathbed but it reminded me I hadn’t had Chicken en mole in forever. So I made chicken en mole burritos.  Also featuring brown rice, chipotle cheddar cheese, pico, sour cream, lettuce and onion.  Topped with perfectly ripe avocados.  :Wha: :lick:




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Re: cooking
« Reply #1718 on: May 03, 2018, 07:08:45 AM »
Shrimp ceviche


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did you par-boil your shrimp?
I tried my hand at ceviche this week:
fresh scallops, marinated in about 12 limes' worth of lime juice overnight.
Then added green onions, tomatoes, celery, green pepper, cilantro, parsley, serrano peppers, plus a bit of black pepper and olive oil.
It was pretty f'n great


Offline Cire

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Re: cooking
« Reply #1719 on: May 03, 2018, 10:11:43 AM »
sorry, homeade 'viche sounds dangerous.

Offline puniraptor

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Re: cooking
« Reply #1720 on: July 19, 2018, 06:03:31 PM »
my jam right now is carnitas

i just made 8 lbs

i learned the secret to carnitas is to save the fat from previous batches and use that to cook the next one in

this is the third evolution

the only problem is that i now have two giant pickle jars full of carnitas fat/gel taking up room in my fridge.

Offline puniraptor

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Re: cooking
« Reply #1721 on: July 19, 2018, 06:04:50 PM »
this weekend i will use carnitas fat to make tortillas to eat the carnitas with

my entire workspace is being drenched with anticipatory saliva just from typing this

Offline Spracne

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Re: cooking
« Reply #1722 on: July 19, 2018, 06:06:24 PM »
this weekend i will use carnitas fat to make tortillas to eat the carnitas with

my entire workspace is being drenched with anticipatory saliva just from typing this

Please fry an egg in carnitas fat/gel and report back.

Offline puniraptor

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Re: cooking
« Reply #1723 on: July 19, 2018, 06:09:33 PM »
i eat alot of eggs so this will be no trouble at all

Offline puniraptor

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Re: cooking
« Reply #1724 on: July 19, 2018, 06:13:50 PM »
dirtly little secret: i used the instant pot this time. 50 minutes meat/stew was roughtly equivalent to 8 hrs low'n'slow in oven dutch oven.

spread braised meat on pan, slather with fat, and broil until crispy on top

i did a batch trying to fry it in the cast iron skillet but it was a PITA and much less efficient and not as tasty.

broiling is better.