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General Discussion => Essentially Flyertalk => Topic started by: fatty fat fat on June 26, 2010, 09:44:03 PM

Title: cooking
Post by: fatty fat fat on June 26, 2010, 09:44:03 PM
how do you get better. do you have to read books? i notice girls that love to cook all have massive amounts of cooking books.

i guess it's like every other thing, hard work = cooking skills.   :angry:
Title: Re: cooking
Post by: Saulbadguy on June 26, 2010, 09:44:50 PM
good tools = good cooking, doesn't really take much else imo
Title: Re: cooking
Post by: ChiComCat on June 26, 2010, 09:49:02 PM
Following a recipe is easy and anyone can do it.  The trick is getting comfortable with seasonings, i.e. being able to tell what could be added to make it better.  A way I improved was following the same recipe maybe 3 times and doing something slightly different to kinda get a feel for how it effects the end result.
Title: Re: cooking
Post by: Dr Rick Daris on June 26, 2010, 10:00:34 PM
i think it's just a matter of if you want to or not. doesn't sound like you want to. are you asking for a friend or something? what does he/she want to get better at cooking and why?
Title: Re: cooking
Post by: _33 on June 26, 2010, 11:19:22 PM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).
Title: Re: cooking
Post by: fatty fat fat on June 27, 2010, 12:20:26 AM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).

thanks.
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 12:44:29 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.
Title: Re: cooking
Post by: jmlynch1 on June 27, 2010, 12:46:42 AM
It's something you're born with.  Like being able to jump high.  Some people can, and some people can't.  You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).
I think this is something that people who are only good at cooking say.  :dunno: (no offense Catdude)
Title: Re: cooking
Post by: Dr Rick Daris on June 27, 2010, 12:50:19 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.

maybe my most favorite onion article ever...

http://www.theonion.com/articles/i-make-the-best-spaghetti,10759/
Title: Re: cooking
Post by: fatty fat fat on June 27, 2010, 01:07:15 AM
I made this tonight.  If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together.  I stick to mainly Italian...

http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)

Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink.  Then, you obviously destroy her vagina.

thanks, it's a pretty large skillset. buying stuff takes skill as well.
Title: Re: cooking
Post by: The42Yardstick on June 27, 2010, 01:12:19 AM
I made a rly good flank steak w/ aeoli sauce the other night. if i can do this, fats, you can do anything
Title: Re: cooking
Post by: Cire on June 27, 2010, 07:06:45 AM
practice.  learn how to make a good tomato sauce and a good cream sauce and you make lots of good stuff.

also learn how to tenderize stuff, harder than it looks.
Title: Re: cooking
Post by: j rake on June 27, 2010, 07:51:03 AM
You need to start off by cooking something with versatility, like chicken. Once you get good at cooking chicken, then you can start adding other ingredients and making a number of different dishes, for example: chicken parmesan, roast chicken with olives, chicken curry, sauteed chicken w/ sweet potatoes, coconut chicken w/ rice, chicken marsala, stir fry chicken, and so on.

Of course, I don't know how to make any of that stuff. I suck at cooking.  :bawl:

Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 11:14:13 AM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
Title: Re: cooking
Post by: pissclams on June 27, 2010, 11:18:10 AM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
LOL @ talking about a crock pot in a cooking thread :lol:
Title: Re: cooking
Post by: michigancat on June 27, 2010, 12:59:00 PM
fats, it just takes practice.  practice is more important than reading.
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 03:36:10 PM
It's really as easy as following a good recipe and repetition.  I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy.  You can do it Fats.
LOL @ talking about a crock pot in a cooking thread :lol:

Never said anything about a crock pot nor did I use one.   :dunno:
Title: Re: cooking
Post by: pissclams on June 27, 2010, 04:46:20 PM
slow cooker :dunno:
Title: Re: cooking
Post by: The1BigWillie on June 27, 2010, 05:54:16 PM
slow cooker :dunno:

Well, maybe my description was deceptive.  I made a brine, placed the pork (7lbs) in the brine for 8 hours.  Made a rub.  Dry rubbed the pork after 8 hours in the brine.  Cooked in the oven at 250 for about 11 hours.  Removed and let cool for an hour and a half and then shredded the bitch.  It was damn good but was missing the smokey goodness one would get on a smoker. 
Title: Re: cooking
Post by: ew2x4 on June 27, 2010, 10:46:40 PM
Get married and not have to worry about it.
Title: Re: cooking
Post by: CNS on June 28, 2010, 09:15:05 AM
Get married and not have to worry about it.

Completely changes the dating dynamic.  Will now need to make it more of an interview.
Title: Re: cooking
Post by: bakerman on June 28, 2010, 01:28:39 PM
recipes are lame. just use trial and error.
Title: Re: cooking
Post by: AST on January 05, 2013, 05:46:42 PM
currently making my great grandma Reimer's Komst Borscht

it is a fabulous cabbage soup that has a sum so much greater than the parts

salt & pepper whole chicken with giblets removed
place in soup pot and just cover with water
add bay leaf and 1 minced garlic clove
cook until chicken is done
remove chicken

add 1 diced onion to stock
2-3 medium 1" cubed potatoes
half head of cabbage coarsely chopped

debone chicken
add back to stock when veggies are soft
add 1 can diced tomatoes
salt & pepper to taste
add 1/3 cup sour cream
add 1 tsp vinegar

stir, remove from heat and let sit

ladle and serve with a dollop of sour cream and buttered toast

*don't forget to save the chicken remains for chicken scrapple
Title: Re: cooking
Post by: AST on January 05, 2013, 06:39:04 PM
(http://i761.photobucket.com/albums/xx252/Bernie4_photo/2013-01-05182157_zpsc72cc30b.jpg)
Title: Re: cooking
Post by: Dugout DickStone on January 05, 2013, 06:53:59 PM
Do you skin the spuds?
Title: Re: cooking
Post by: AST on January 05, 2013, 07:45:15 PM
Do you skin the spuds?

yessir
Title: Re: cooking
Post by: hurtsogood on January 05, 2013, 07:47:25 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.
Title: Re: Re: cooking
Post by: bones129 on January 05, 2013, 07:50:26 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.

Denial?

Sent from my Galaxy Nexus using Tapatalk 2

Title: Re: Re: cooking
Post by: hurtsogood on January 05, 2013, 07:55:03 PM
Do you skin the spuds?

Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.

Denial?

Sent from my Galaxy Nexus using Tapatalk 2

Denial is not one of my character flaws. I'm pretty hard on myself.
Title: Re: cooking
Post by: sys on January 05, 2013, 08:37:36 PM
if you use 1 whole chicken and 1/2 of a cabbage, then it's chicken soup, not cabbage soup.
Title: Re: cooking
Post by: Cire on January 05, 2013, 10:30:24 PM
yeah, also, one clove of garlic?
Title: Re: cooking
Post by: Dugout DickStone on January 05, 2013, 11:03:47 PM
Do you skin the spuds?

yessir

Cool.  I may try this, I assumed after cooking those spuds that long, the skin would fall off but might as well get it out of there anyway.
Title: Re: cooking
Post by: AST on January 05, 2013, 11:18:53 PM
Do you skin the spuds?

yessir

Cool.  I may try this, I assumed after cooking those spuds that long, the skin would fall off but might as well get it out of there anyway.

there's no reason you couldn't leave the skin on, more nutrients that way

that's is just not the way I grew up making it

you won't be sorry if you make it, it's delicious
Title: Re: cooking
Post by: AST on January 05, 2013, 11:20:10 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup
Title: Re: cooking
Post by: AST on January 05, 2013, 11:22:01 PM
if you use 1 whole chicken and 1/2 of a cabbage, then it's chicken soup, not cabbage soup.

Borscht is beet soup

Komst Borscht is cabbage soup

the chicken is just a variant, some people use beef short ribs in in while others might use sausage

so stop being a dick for once in your life

Title: Re: cooking
Post by: bones129 on January 05, 2013, 11:25:29 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decided we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?
Title: Re: cooking
Post by: AST on January 05, 2013, 11:29:36 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?

since it came from my Eastern European/Western Russian ancestry, I'd go with vodka or room temp beer

never really tried to pair it with anything although I had it with a nice Scotch tonite and it went well
Title: Re: cooking
Post by: bones129 on January 05, 2013, 11:35:41 PM
yeah, also, one clove of garlic?

if you like more garlic, add more

I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup

Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?

since it came from my Eastern European/Western Russian ancestry, I'd go with vodka or room temp beer

never really tried to pair it with anything although I had it with a nice Scotch tonite and it went well

 Althoug Mrs. Bones does not like Scotch or beer, she is definitely a Vodka fiend. I suspect you have opened many doors for me. Many thanks in advance.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:27:43 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.
Title: cooking
Post by: steve dave on January 20, 2013, 10:28:52 AM
chicken tikka masala
Title: Re: cooking
Post by: wetwillie on January 20, 2013, 10:29:46 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.

How do you feel about braising lamb shanks in a cast iron pot in the stove?
Title: Re: cooking
Post by: ChiComCat on January 20, 2013, 10:36:21 AM
Cheese and poblano stuffed pork chops
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:40:07 AM
looking for a recommendo for today.  bored with the norm stuff and want to try something new.  dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh.  Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner).  Also, all crock pot ppl need to GTFOOMF and this thread.

How do you feel about braising lamb shanks in a cast iron pot in the stove?

Oh man, would be so up for this.  Really been wanting to get in to some lamb recipes, but don't know where to get it around here.  My price chopper is ghetto and the one 15 min away is normal but still no lamb. 

Cheese and poblano stuffed pork chops

I'm listening....

Recipe?

chicken tikka masala

This sounds good too.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:41:25 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?
Title: Re: cooking
Post by: ChiComCat on January 20, 2013, 10:48:05 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them. 
Title: Re: cooking
Post by: steve dave on January 20, 2013, 10:51:21 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
Title: Re: cooking
Post by: CNS on January 20, 2013, 10:51:24 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.

 :dubious:

What kind of cheese do you prefer?  I usually like a mozz or jarlsburg on stuff like this mixed some spices and a chipolte cheddar, but always think I should find something hard and dry for baked items so that you don't lose it all on the pan. 

Title: Re: cooking
Post by: CNS on January 20, 2013, 10:56:15 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice. 
Title: Re: cooking
Post by: ChiComCat on January 20, 2013, 11:05:37 AM
Cheese and poblano stuffed pork chops

Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.

 :dubious:

What kind of cheese do you prefer?  I usually like a mozz or jarlsburg on stuff like this mixed some spices and a chipolte cheddar, but always think I should find something hard and dry for baked items so that you don't lose it all on the pan. 



Monterrey Jack or Mozzerella has worked fine for me.  If you have cast iron, I get a sear on the stove and toss it in the oven.
Title: Re: cooking
Post by: wetwillie on January 20, 2013, 11:11:18 AM
Ingredients:  4 Lamb Shanks, 1 Bag of Carrots, 1 can San Marzano Tomatoes, 5 cloves garlic, 2 tablespoons Extra Virgin Olive Oil, 1//3 bottle of white wine, Salt, Pepper


Then you basically use the carrots as a raised bed for the shanks to be braised in the pot using the other ingredients. I try to cover the meat 3/4 of the way but never completely submersed.  Takes about 2 hours in the oven.


Title: Re: cooking
Post by: steve dave on January 20, 2013, 11:12:25 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice.

just plain basmati. you won't need anymore flavor.
Title: Re: cooking
Post by: XocolateThundarr on January 21, 2013, 10:55:02 AM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

Looks fantastic.  Do you use regular rice, or some sort of seasoned rice?  I might try it on cilantro lime rice.

just plain basmati. you won't need anymore flavor.

Can you substitute olive oil for the butter to saute the garlic and japs?  Also, I wonder if you could use a mixture of plain yogurt and half and half to further cut down the calories/fat in the sauce.

Looks like it is awesome...will try.
Title: Re: cooking
Post by: steve dave on January 21, 2013, 11:01:18 AM
yeah, go rough ridin' wild.
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:30:02 AM
I have been blackening a lot of stuff lately.  Good change up on the usual chicken and fish.  And is good in salads/pastas, or on a sandwich!
Title: Re: cooking
Post by: steve dave on January 21, 2013, 11:30:55 AM
blackened fish sandwiches are great. do you make them inside or out on the grill?
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:32:34 AM
both, inside if it's crappy outside.  Chicken is a little tricky to not dry out.
Title: Re: cooking
Post by: Cire on January 21, 2013, 11:35:24 AM
Key is really patting the meat to get the skin as dry as possible.  And pounding out chicken so it is the same thickness, cutting off the real thin parts and doing them separately.
Title: Re: cooking
Post by: XocolateThundarr on January 21, 2013, 11:41:11 AM
yeah, go rough ridin' wild.
:thumbs:
Title: Re: Re: cooking
Post by: CNS on January 21, 2013, 07:27:02 PM
chicken tikka masala

so, I thought I remembered you posting this before.  so I just searched it and came up with nothing other than this thread.  do you have a link to this recipe?

http://allrecipes.com/recipe/chicken-tikka-masala/


use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.

So, this recipe is full of win.  Love it. Any other like it that anyone would recommend?

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: AST on June 28, 2013, 10:40:14 PM
made a clean out the frig meal tonite, out with the old to make way for the new

pan-seared tri tip, tomato w/ feta & basalmic, thick pan-fried potato chips w/ cheddar and bacon

it was really yummy guys

(http://i60.photobucket.com/albums/h27/poimen/20130628_204912_zps991c3205.jpg) (http://s60.photobucket.com/user/poimen/media/20130628_204912_zps991c3205.jpg.html)
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 10:41:11 PM
dude


dude...


dude.
Title: Re: cooking
Post by: AST on June 28, 2013, 10:42:31 PM
dude


dude...


dude.

 :ohno: did i do something bad
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 10:44:07 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap
Title: Re: cooking
Post by: NDSU Lollypopkid on June 28, 2013, 10:48:36 PM
dude


dude...


dude.

 :ohno: did i do something bad
No...it's beautiful
Title: Re: cooking
Post by: AST on June 28, 2013, 10:48:54 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap

speaking of cool whip and bacon, I am making a fantastic groomscake for a wedding I'm catering next month, check this out

chocolate truffle cake, maple & bacon icing with bacon crumbles on top  I AM NOT KIDDING THIS IS REALLY HAPPENING

anywho, next time you are in Dallas maybe you can eat a clean out the frig meal with me (no homo {not that there's anything wrong with that})
Title: Re: cooking
Post by: sys on June 28, 2013, 10:56:49 PM
i may have been cleaning my refrigerator incorrectly my entire life.
Title: Re: cooking
Post by: bones129 on June 28, 2013, 11:07:52 PM
i may have been cleaning my refrigerator incorrectly my entire life.

This.

Maybe I need to quit throwing stuff in the garbage just to make room for beer. I'm going to consider some kind of separate beer fridge.
Title: Re: cooking
Post by: AST on June 28, 2013, 11:11:54 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:
Title: Re: cooking
Post by: puniraptor on June 28, 2013, 11:31:23 PM
dude


dude...


dude.

 :ohno: did i do something bad

the opposite.

my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap

speaking of cool whip and bacon, I am making a fantastic groomscake for a wedding I'm catering next month, check this out

chocolate truffle cake, maple & bacon icing with bacon crumbles on top  I AM NOT KIDDING THIS IS REALLY HAPPENING

anywho, next time you are in Dallas maybe you can eat a clean out the frig meal with me (no homo {not that there's anything wrong with that})

 :drool:
Title: Re: cooking
Post by: jtksu on June 28, 2013, 11:32:52 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:

I'll be honest here and say, for the first time in my life I want to fight AST because he is simply better than me.  This is basically the white midwesterny version of shooting somebody for their kicks.
Title: Re: cooking
Post by: AST on June 28, 2013, 11:44:33 PM
i may have been cleaning my refrigerator incorrectly my entire life.

 :lol:

I'll be honest here and say, for the first time in my life I want to fight AST because he is simply better than me.  This is basically the white midwesterny version of shooting somebody for their kicks.
:eek: Hey I'm trying to inspire people to cook here not kick my ass so let's just all take a step back and take a deep breath
Title: Re: cooking
Post by: star seed 7 on June 29, 2013, 02:47:27 AM
You forgot to cook the meat  :confused:
Title: Re: cooking
Post by: jtksu on June 29, 2013, 03:55:11 AM
You forgot to cook the meat  :confused:

I take it back, I actually want to fight this guy instead.
Title: Re: cooking
Post by: felix rex on June 29, 2013, 06:06:12 AM
i may have been cleaning my refrigerator incorrectly my entire life.

alejandro cumple
Title: Re: cooking
Post by: AppleJack on June 29, 2013, 08:49:12 AM
"honey are you going to cook this tri-tip? it's been in the fridge for weeks"

"yaaawwwwnnnn, fine i'll cook it tonight"


^^ Guys, look how funny this post is ^^  :surprised:
Title: Re: cooking
Post by: Cire on July 02, 2013, 05:59:35 PM
I had week old pad thai. :(
Title: cooking
Post by: felix rex on July 02, 2013, 10:46:03 PM
made a clean out the frig meal tonite, out with the old to make way for the new

pan-seared tri tip, tomato w/ feta & basalmic, thick pan-fried potato chips w/ cheddar and bacon

it was really yummy guys

(http://i60.photobucket.com/albums/h27/poimen/20130628_204912_zps991c3205.jpg) (http://s60.photobucket.com/user/poimen/media/20130628_204912_zps991c3205.jpg.html)

I made a version of this last night, but on the grill. Was very good. The tomato thing is such an easy and awesome garnish to add.
Title: Re: cooking
Post by: AST on July 02, 2013, 11:10:52 PM


I made a version of this last night, but on the grill. Was very good. The tomato thing is such an easy and awesome garnish to add.

 :emawkid:

do you have trouble finding tri tip, i sure do

Nolan Ryan brand has some occasionally (cut down, not the entire tri) but if I can't find any of that, I have to shell out $$ at Central Market

I really wish it was more readily available because it is a delicious and tender cut of meat that is quickly becoming one of my fave's
Title: cooking
Post by: felix rex on July 02, 2013, 11:19:40 PM
No chance of tri tip here. I was lazy and used a thick filet and basically slow cooked it like a prime rib after searing the outside then sliced it. For the potatoes, I just glazed them with olive oil then used a crap ton of fresh ground black pepper and sea salt and let them hang out on the outer edge of the grill while the meat cooked.
Title: Re: cooking
Post by: AST on July 02, 2013, 11:22:22 PM
No chance of tri tip here. I was lazy and used a thick filet and basically slow cooked it like a prime rib after searing the outside then sliced it. For the potatoes, I just glazed them with olive oil then used a crap ton of fresh ground black pepper and sea salt and let them hang out on the outer edge of the grill while the meat cooked.

Nice. 
Title: cooking
Post by: felix rex on July 02, 2013, 11:27:37 PM
The potatoes ended up really spicy btw. Did not intend that, but it was really good. But seemed odd, since it was more or less the same seasoning I use for the meat.
Title: Re: cooking
Post by: AST on July 02, 2013, 11:31:28 PM
It has been my experience that potatoes absorb flavor extremely well, except for salt that is
Title: Re: cooking
Post by: AST on July 02, 2013, 11:42:58 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:
Title: Re: Re: cooking
Post by: CNS on July 02, 2013, 11:47:41 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:

Will need this asap

Sent from my KFTT using Tapatalk 2

Title: Re: Re: cooking
Post by: AST on July 02, 2013, 11:50:30 PM
Will be dreaming up a cole slaw recipe in the next couple of days

Pretty sure it is gonna have some granny smith apples and pecans in it  :runaway:

Will need this asap

Sent from my KFTT using Tapatalk 2

Have work and a rangers game to attend tomorrow so I will get it cranked out on thursday
Title: Re: cooking
Post by: pissclams on July 03, 2013, 08:15:03 AM
my mom's cole slaw has apple and raisin in it.  cole slaw is some gross crap.

also, tri tip is available at costco.
Title: Re: cooking
Post by: AST on July 03, 2013, 08:32:08 AM
my mom's cole slaw has apple and raisin in it.  cole slaw is some gross crap.

also, tri tip is available at costco.

Your mom sounds smart

Costco could not be any more inconvenient to me as it already is, I'm better off going to central market and paying out the ass than the time a round trip to the closest costco takes
Title: Re: cooking
Post by: pissclams on July 03, 2013, 09:11:56 AM
#dallas/la world problems
Title: Re: cooking
Post by: slobber on July 03, 2013, 09:18:07 AM
My favorite thing about this thread is the pics of the food from Supertramp. His presentation looks like he is almost trying to make it look like a tv show, but it really appeals to the manly man and a 5* restaurant would never present it the way Supertramp does.

To be clear, I am not making fun of Supertramp. I actually like the way he presents the food he prepares.
Title: Re: cooking
Post by: pissclams on July 03, 2013, 10:16:09 AM
glad we got that cleared up
Title: Re: cooking
Post by: AST on July 03, 2013, 10:21:39 AM
I think I may be able to help with the Pan Pam dilemma

My food gets served buffet style so at this point I give 0 cares about how it looks plated as it is coming out of hotel pans and off of carving blocks onto plates that generally the customer plates themself

Glad it appeals to the manliest of men
Title: Re: cooking
Post by: Dr Rick Daris on July 03, 2013, 10:52:44 AM
glad we got that cleared up

yeah. guess i owe you five dollars on that bet we made at fattyfest about what dobber thought of AS and whether or not he thought AS was making pictures like a tv show but for manly men and whether making fun and liking the presentation. check or paypal?
Title: Re: cooking
Post by: AST on July 03, 2013, 11:02:26 AM
glad we got that cleared up

yeah. guess i owe you give dollars on that bet we made at fattyfest about what dobber thought of AS and whether or not he thought AS was making pictures like a tv show but for manly men and whether making fun and liking the pres. check or paypal?

Dubious that any of this really took place

Edit: except for fattyfest, that happened
Title: Re: cooking
Post by: ben ji on July 03, 2013, 11:19:17 AM
Not sure where to put this but I am officially in love with Sambo Ole

(http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg)

Put it on a turkey sandwich last night and it was AWESOME
Title: Re: cooking
Post by: AST on July 03, 2013, 11:24:47 AM
Not sure where to put this but I am officially in love with Sambo Ole

(http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg)

Put it on a turkey sandwich last night and it was AWESOME

Looks like you know exactly where to put it, on a turkey sammich :rimshot:

Bad jokes aside, that stuff is yummie in the tummy
Title: Re: cooking
Post by: steve dave on July 03, 2013, 11:25:04 AM
warmer or cooler than siracha?
Title: Re: Re: cooking
Post by: CHONGS on July 03, 2013, 12:50:29 PM
warmer or cooler than siracha?
Imo it's cooler.
Title: Re: cooking
Post by: pissclams on July 03, 2013, 12:52:03 PM
warmer or cooler than siracha?
Imo it's cooler.

 :barf:
Title: Re: cooking
Post by: Cire on July 08, 2013, 02:33:47 PM
my carneceria had a chili past that looked like that in the sauce bin today that I had not seen before.  I was terrified of it.

In other news, veggie beef stew simmering away today.
Title: Re: cooking
Post by: pissclams on July 08, 2013, 02:41:38 PM
beef stew?  its the hottest day of the year lol oh man cire you are one interesting chef.
Title: Re: cooking
Post by: Cire on July 08, 2013, 02:48:02 PM
I know it's weird, but had a hankering and my daughter loves it.
Title: Re: cooking
Post by: Cire on July 22, 2013, 06:58:51 PM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm
Title: Re: cooking
Post by: jtksu on July 22, 2013, 07:22:35 PM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

This recipe sounds delicious but it so weirds me out. When I think of adobo, I think of the stuff chipotles are canned in.   Also, adobo means marinade in Spanish so the soy seams like a weird ingredient. But, all that really matter is if the food tastes good and I would imagine it tastes fantastic.
Title: Re: cooking
Post by: AST on July 22, 2013, 08:36:17 PM
i will eat that very soon Cire  :excited:
Title: Re: cooking
Post by: Cire on July 22, 2013, 09:13:17 PM
America's test kitchen.  Adobo just refers to spices.  It was super sweet/sour and the pepper added a nice heat.

Really really good.

if you want to kick up the heat add a 3 tsp of black pepper would probably be ok.

again super good/cheap easy.  I had everything but the coconut milk.
Title: Re: cooking
Post by: Cire on July 22, 2013, 09:16:39 PM
to add to it.  It's a Filipino recipe, lots of variations but the keys were the pepper/coconut milk and garlic.
Title: Re: cooking
Post by: Mikeyis4dcats on July 22, 2013, 09:22:45 PM
You forgot to cook the meat  :confused:

I don't even know who you are any more....
Title: Re: cooking
Post by: puniraptor on July 24, 2013, 10:18:18 AM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week
Title: Re: cooking
Post by: puniraptor on July 25, 2013, 09:38:22 AM
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week

actually gonna do it in the crock pot. Not confident, but will report.
Title: Re: cooking
Post by: AST on July 27, 2013, 09:27:24 PM
made appetizers for a wedding reception today, about 60 people

wild mushroom & tri tip crostinis, goat cheese & roasted pepper crostinis, tomato & basil bruschetta

(http://i60.photobucket.com/albums/h27/poimen/20130727_144401_zps6e0cd274.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144401_zps6e0cd274.jpg.html)

watermelon, feta & kalamata skewers, bacon tomato bites, fruit & cheese (also made sausage stuffed mushrooms but wife did not get a pic)

(http://i60.photobucket.com/albums/h27/poimen/20130727_144354_zps42fcdc46.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144354_zps42fcdc46.jpg.html)

made a small groomscake and cupcakes to match that were chocolate maple and bacon

chocolate with dark chocolate chunks, maple buttercream icing and of coarse maple drizzled bacon as an edible garnish

(http://i60.photobucket.com/albums/h27/poimen/20130727_144424_zps59134373.jpg) (http://s60.photobucket.com/user/poimen/media/20130727_144424_zps59134373.jpg.html)
Title: Re: cooking
Post by: pissclams on July 28, 2013, 07:31:53 PM
saute shallots in olive oil.
stir in two tablespoons thai chili paste. 
add garlic
add a cup of chicken stock
add a half cup of coconut milk
add salt
add lime juice
add halibut filet
cook
Title: Re: cooking
Post by: puniraptor on July 29, 2013, 08:31:12 AM
I made the adobo for real with pork chops last night. Very good. I didn't have cider vinegar, so I used white vinegar and I suspect this made it a bit too tangy/zingy. Maybe reduce to 1/2 cup if using white vinegar.  Put over whole grain wild rice which was kind of weird. The rice smelled like tea and tasted like oatmeal. Also had seared grape tomatoes on the side.

Would do again.
Title: Re: cooking
Post by: Cire on July 29, 2013, 03:09:18 PM
French onion soup tonight
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 12:24:27 PM
working up to trying my hand at some paella

does rays apple market sell saffron?
Title: Re: cooking
Post by: Dr Rick Daris on July 31, 2013, 12:33:50 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 12:37:39 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?
Title: Re: cooking
Post by: CNS on July 31, 2013, 02:36:58 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.
Title: Re: cooking
Post by: puniraptor on July 31, 2013, 02:44:28 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

yeah it starts like $15 a gram on amazon. all the recipes say a pinch. how many pinches in a gram?
Title: Re: cooking
Post by: Cire on July 31, 2013, 02:47:41 PM
you don't need it.
Title: Re: cooking
Post by: CNS on July 31, 2013, 08:40:01 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out. 
Title: Re: cooking
Post by: Cire on July 31, 2013, 08:43:16 PM
Make your own stock though.
Title: Re: cooking
Post by: CNS on July 31, 2013, 08:44:20 PM
Make your own stock though.

No matter what dish, this is correct.
Title: Re: cooking
Post by: Cire on July 31, 2013, 08:46:28 PM
I will use bullion cuBes if I don't have the time but never canned or boxed
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:30:36 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:31:26 PM
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

IIRC, it's the most expensive food on earth. 
Title: Re: cooking
Post by: Cire on July 31, 2013, 11:37:34 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 

meh, america's test kitchen said there was no discernible diff with or without.
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:45:13 PM
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 

meh, america's test kitchen said there was no discernible diff with or without.

Dude, PBS isn't exactly the best place to find culinary advice.  Who was on the tasting panel, Elmo and the Cookie Monster?
Title: Re: cooking
Post by: jtksu on July 31, 2013, 11:48:39 PM
And I'm not saying you absolutely have to use it but if you're going through all the trouble to make a legit paella, just pony up the bucks and use saffron. It's likely for a special occasion anyway.
Title: Re: cooking
Post by: pissclams on August 01, 2013, 07:43:35 AM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain. 
Title: Re: cooking
Post by: jtksu on August 01, 2013, 01:47:00 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.
Title: Re: cooking
Post by: pissclams on August 01, 2013, 04:58:48 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.

yes, it is.
Title: Re: cooking
Post by: asava on August 01, 2013, 05:24:32 PM
i wouldn't waste my time trying to make legit paella here in kansas city.  there's a good reason why we're a bbq & steak town.

take it down a notch, bourdain.

This ain't the cow town days dude, you can get the ingredients necessary for just about anything.  It's not like it's hard to find high quality shrimp, scallops, mussels, etc.

yes, it is.

he's right. but paella doesn't necessarily have to include seafood. there are plenty of variations that can be used or adapted to be used in your region. probably would start with this book...

http://www.amazon.com/Paella-Alberto-Herraiz/dp/0714860824 (http://www.amazon.com/Paella-Alberto-Herraiz/dp/0714860824)
Title: Re: cooking
Post by: AST on August 01, 2013, 05:52:43 PM
i will have some seafood paella in portugal in 2 months and this is by all means a brag-post  :excited:

continue on with your plains paella discussion  :popcorn:
Title: Re: cooking
Post by: nicname on August 01, 2013, 07:56:54 PM
Going to try my hand at some chicken spiedini tonight.  Grilled.
Title: Re: cooking
Post by: Cire on August 03, 2013, 11:11:15 PM
Oh man another home run.

21-25 bag shrimp.
2 tsp garlic
1 onion
1 tsp paprika
1tsp smoked paprika
1 cup chicken broth.
2 1/4 cups water
shells from shrimp
bay leaf
1 box(pound?) spaghetti noodles broken into thirds.
one can diced tomatoes drained and rough chopped.


Peel shrimp and set aside shells
marinate shrimp with 2 tsp garlic and oil/salt/pepper
add 2 1/4 cups of water and one cup chicken stock to shells and a bay leaf and simmer.

toast spaghetti in oil after broken into thirds, should be fairly brown, set aside.

small dice 1 onion and sweat in a pan with oil.
add strained and chopped dice tomatoes and continue to cook with onion until fond develops.
add 2 tsp garlic

add paprika

strain shrimp shells and add stock

add toasted spaghetti

when noodles are tender add shrimp and stir in until it just starts to turn pink.

Place pan under broiler for 5 minutes.

when it is finished you will have a nice crispy crunch from the exposed noodles under broiler.

super good, would be good with some red pepper flake too.  My smoked paprika had chive and chili in the mix so it had a little heat.
Title: Re: cooking
Post by: Cire on August 03, 2013, 11:12:11 PM
capers would probably have been a good add to this recipe as well.
Title: Re: cooking
Post by: AST on August 29, 2013, 07:12:27 PM
my wife asked me at 4:30 if I would make dinner for a friend who had surgery on monday and her husband so this is what I came up with on short notice

(http://i60.photobucket.com/albums/h27/poimen/20130829_181438_zpsa685d2ab.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_181438_zpsa685d2ab.jpg.html)

pan seared honey lemon pork chops loin, roasted fingerling potatoes and hot salad (wilted spinach w/ balsamic & lemon dressing and sauteed pearl onions & baby bellas)

(http://i60.photobucket.com/albums/h27/poimen/20130829_183126_zps4dafa1b9.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_183126_zps4dafa1b9.jpg.html)

it was yummy but damn do i need to step up my plating game
Title: Re: cooking
Post by: Cire on August 29, 2013, 08:02:47 PM
yum
Title: Re: cooking
Post by: jtksu on August 29, 2013, 10:52:11 PM
my wife asked me at 4:30 if I would make dinner for a friend who had surgery on monday and her husband so this is what I came up with on short notice

(http://i60.photobucket.com/albums/h27/poimen/20130829_181438_zpsa685d2ab.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_181438_zpsa685d2ab.jpg.html)

pan seared honey lemon pork chops loin, roasted fingerling potatoes and hot salad (wilted spinach w/ balsamic & lemon dressing and sauteed pearl onions & baby bellas)

(http://i60.photobucket.com/albums/h27/poimen/20130829_183126_zps4dafa1b9.jpg) (http://s60.photobucket.com/user/poimen/media/20130829_183126_zps4dafa1b9.jpg.html)

it was yummy but damn do i need to step up my plating game

That dish looks great served kinda rustic like that.
Title: Re: cooking
Post by: AST on August 31, 2013, 12:29:02 PM
thank you jtksu
Title: Re: cooking
Post by: AST on November 28, 2013, 03:47:24 PM
Oven roasted turkey

(http://i60.photobucket.com/albums/h27/poimen/20131128_152747_zpse9586959.jpg) (http://s60.photobucket.com/user/poimen/media/20131128_152747_zpse9586959.jpg.html)
Title: Re: cooking
Post by: CNS on November 28, 2013, 03:49:23 PM
(http://img.tapatalk.com/d/13/11/29/9abedasy.jpg)

Huge pot of shrimp and sausage gumbo. 
Title: Re: cooking
Post by: CNS on November 28, 2013, 03:50:53 PM
(http://img.tapatalk.com/d/13/11/29/ydudagu8.jpg)

Ribs on top, turkey below

Title: Re: cooking
Post by: AST on November 28, 2013, 03:54:49 PM
CNS that gumbo would make me leave my wife, and I'm happily married
Title: Re: cooking
Post by: sys on November 28, 2013, 03:56:38 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.
Title: Re: cooking
Post by: AST on November 28, 2013, 03:59:01 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes
Title: Re: cooking
Post by: sys on November 28, 2013, 04:12:09 PM
In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

 :excited:
Title: Re: cooking
Post by: Rams on November 28, 2013, 04:21:45 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes
I just always throw in a couple cloves of garlic with the taters when they're boiling and add the butter when I mash them.

also put some cream cheese in there. it will change your life.
Title: Re: cooking
Post by: CNS on November 28, 2013, 04:22:40 PM
cooking macaroni and cheese, dinner rolls, and mashed potatoes.  will also heat up one of those spiral cut hams.  going to bake the potatoes and then mash, which i have never done before.  little nervous, but also excited, hope they turn out.

will prolly eat about 90% rolls, though, so don't really care.

In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper

Add to mashed potatoes

This is great advice
Title: Re: cooking
Post by: CNS on November 28, 2013, 05:07:23 PM
(http://img.tapatalk.com/d/13/11/29/e9yteqa6.jpg)

Close to a finished product. 
Title: Re: cooking
Post by: Cire on November 28, 2013, 11:12:16 PM
2nd on the cream cheese with mashed potatoes
Title: Re: cooking
Post by: Boom Roasted on November 28, 2013, 11:15:28 PM
(http://img.tapatalk.com/d/13/11/29/e9yteqa6.jpg)

Close to a finished product.
:drool: :fatty:
Title: Re: cooking
Post by: AST on December 02, 2013, 05:49:40 PM
needed a 15 minute dinner tonite so I improvised

Started some mini pasta shells to cooking

Got some garlic and butter going in a skillet, added some heavy cream and s&p for a sauce

Sauteed some onions and mushrooms in olive oil, added some beef summer sausage, some shrimp, then a can of rotel and tony's and let it simmer

Put em all together

(http://i60.photobucket.com/albums/h27/poimen/20131202_174012_zps4d831bc7.jpg) (http://s60.photobucket.com/user/poimen/media/20131202_174012_zps4d831bc7.jpg.html)

Probably just invented a new food, it was good
Title: Re: cooking
Post by: pissclams on December 02, 2013, 06:49:14 PM
i can't verify if it's a new food or not but if you google it and it comes out clean, hit it up into the new food thread
Title: Re: cooking
Post by: AST on December 02, 2013, 06:50:13 PM
i can't verify if it's a new food or not but if you google it and it comes out clean, hit it up into the new food thread

 :ROFL:
Title: Re: cooking
Post by: puniraptor on December 16, 2013, 07:20:54 PM
First paella attempt. Learned a lot of lessons but still very good. Def soul warming comfort food. Was freaked out by the sea creatures I got, so switched to chicken and pork. Still used some squid bits and mussels as garnish.



[attachment deleted by admin]
Title: Re: cooking
Post by: Tobias on December 16, 2013, 07:23:30 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?
Title: Re: cooking
Post by: michigancat on December 16, 2013, 07:23:41 PM
I made some pretty sweet leftover turkey and sausage gumbo this weekend. it was friggin good and I'm lovin the leftovers.
Title: Re: cooking
Post by: Tobias on December 16, 2013, 07:25:07 PM
i kinda feel like i should eat turkey more throughout the year and don't know why i don't
Title: Re: cooking
Post by: puniraptor on December 16, 2013, 07:28:16 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?

Just didn't commit to putting them all in as the primary protein source. Octopus tentacles and full blown squid faces were omitted.
Title: Re: cooking
Post by: jtksu on December 16, 2013, 11:46:23 PM
well, i'd try it.

if the squid bits and mussels made it in, what sea creatures freaked you out?

Just didn't commit to putting them all in as the primary protein source. Octopus tentacles and full blown squid faces were omitted.

Squid faces don't sound delicious, I think you made the right call.
Title: Re: cooking
Post by: Tobias on December 16, 2013, 11:48:16 PM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays
Title: Re: cooking
Post by: jtksu on December 17, 2013, 12:32:14 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.
Title: Re: cooking
Post by: bones129 on December 17, 2013, 12:41:03 AM

 :popcorn:
Title: Re: cooking
Post by: Bloodfart on December 17, 2013, 01:07:53 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?
Title: Re: cooking
Post by: The Big Train on December 17, 2013, 01:11:50 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

:barf:
Title: Re: cooking
Post by: jtksu on December 17, 2013, 02:36:02 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?

Ideally, yes.
Title: Re: cooking
Post by: Stevesie60 on December 17, 2013, 03:23:42 AM
they throw the faces in there just to let you know you're not actually eating bleached pig butthole.  might be appropriate to just throw them out nowadays

Bleached pig butthole is some good eatings.

No crap?

:lol:


But the real reason I stopped in was to tell puni that that looks amazing.
Title: Re: cooking
Post by: cDubya on December 17, 2013, 01:53:34 PM
Man, this place is so much more than football!

The gf and I made this soup a couple weeks ago, I guess its a ripoff of something Olive Garden does? It's just called Zuppa Toscana, and it's a crock pot recipe that takes 4-6 hours, but holy hell is it delicious, and hearty too.

Pic:

(http://farm8.staticflickr.com/7417/11423347034_d5b86e0215_m.jpg)

Recipe: (yes, it's from crockpot LADIES, blame the gf)

http://crockpotladies.com/recipe-categories/soups-stews/crockpot-zuppa-toscana/ (http://crockpotladies.com/recipe-categories/soups-stews/crockpot-zuppa-toscana/)
Title: Re: cooking
Post by: AST on December 17, 2013, 06:02:38 PM
Good job on the paella puni
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 10:31:58 AM
Took my first shot at flour tortillas last night.  Recipe needs work. 

[attachment deleted by admin]
Title: Re: cooking
Post by: puniraptor on December 18, 2013, 10:33:21 AM
if your recipe told you that tortillas are spheres, it definitely needs work.
Title: Re: cooking
Post by: Tobias on December 18, 2013, 10:37:30 AM
you accidentally posted the bierock pics
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 10:41:31 AM
eff I knew I mumped it up.  :bang:
Title: Re: cooking
Post by: ben ji on December 18, 2013, 10:47:46 AM
Cooked for the GF last night, grilled salmon with Kale and Garlic bread on the side.

Normally I just coat the kale in olive oil, throw it in a pot on low/medium for a couple of minutes then sprinkle on lemon pepper seasoning, serve with lemon slice. This time I diced up some garlic and sautéed it in olive oil then did a little flash cooking with the kale for about 1 minute, still served with a lemon slice....IT WAS DELICIOUS.
Title: Re: cooking
Post by: pissclams on December 18, 2013, 11:28:30 AM
yesterday it was bacon, today it is kale.  what an amazing world we live in.
Title: Re: cooking
Post by: Cire on December 18, 2013, 11:41:07 AM
you should press some fresh garlic and red pepper flakes in with the oil before you add the kale.
Title: Re: cooking
Post by: jmlynch1 on December 18, 2013, 12:09:03 PM
Took my first shot at flour tortillas last night.  Recipe needs work.
hilarious
Title: Re: cooking
Post by: michigancat on December 18, 2013, 12:17:57 PM
yesterday it was bacon, today it is kale.  what an amazing world we live in.

who knows, maybe tomorrow it will be kale and bacon
Title: Re: cooking
Post by: puniraptor on December 18, 2013, 12:25:10 PM
someone talk to me about kale bacon grilled mac n cheese sandwiches
Title: Re: cooking
Post by: CNS on December 18, 2013, 12:34:37 PM
someone talk to me about kale bacon grilled mac n cheese sandwiches

Would try.   Sound great. 
Title: Re: cooking
Post by: Emo EMAW on December 18, 2013, 06:59:21 PM
Fried rice.  Recipe needs work.

[attachment deleted by admin]
Title: Re: cooking
Post by: Cire on December 18, 2013, 08:17:01 PM
Did you cook the rice ahead of time and fridge it over night?
Title: Re: cooking
Post by: asava on December 19, 2013, 10:36:41 AM
Made some bierocks last night, turned out great.

(http://i.imgur.com/emXwjSL.png)

Made them two ways, the standard bierock (hamburger, cabbage, onion) w/ cheddar cheese, and then a pastrami bierock (pastrami, pickled cabbage and onion) w/ swiss. Excited to eat lunch today.
Title: Re: cooking
Post by: Emo EMAW on December 19, 2013, 10:52:03 AM
Did you cook the rice ahead of time and fridge it over night?

I've done that the first few times I've made this.  Last two times just made the rice that night.  I can't tell a difference other than the prep with warm/soft rice is much easier.
Title: Re: cooking
Post by: CNS on December 21, 2013, 07:34:17 PM
(http://img.tapatalk.com/d/13/12/22/9ahyqe7y.jpg)

Red beans and rice (rice not included) about half an hour's simmer until done.
Title: Re: cooking
Post by: lopakman on December 22, 2013, 06:23:22 PM
Sausage, shrimp and chicken jambalaya.  Ready to eat.

(http://i950.photobucket.com/albums/ad350/lopak1/IMAG0331_zps200ad743.jpg)
Title: Re: cooking
Post by: Tobias on December 22, 2013, 06:32:00 PM
be right there, lopak
Title: Re: cooking
Post by: jtksu on December 22, 2013, 08:18:46 PM
Sausage, shrimp and chicken jambalaya.  Ready to eat.

(http://i950.photobucket.com/albums/ad350/lopak1/IMAG0331_zps200ad743.jpg)

Yeah, I would eat the crap out of that.
Title: Re: cooking
Post by: lopakman on December 22, 2013, 08:21:33 PM
be right there, lopak

Bring beer.
Title: Re: cooking
Post by: jtksu on December 22, 2013, 08:25:49 PM
be right there, lopak

Bring beer.

Liquor stores close at eight!  :runaway:
Title: Re: cooking
Post by: The Big Train on December 27, 2013, 01:47:43 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Title: Re: cooking
Post by: puniraptor on December 27, 2013, 01:48:59 PM
i got a really tiny rubber spoon with a long handle for scooping the last drops out of the bottom of condiment bottles
Title: Re: cooking
Post by: CNS on December 27, 2013, 01:50:23 PM
Take some redfish, season the crap out of it with some blackening seasoning.

Take both skillets and put them on the stove on high heat.  Once hot, put a small amt of butter or cooking spray in one, put fish in the middle of it, spray cooking spray on the bottom of the other, then place it on top of the fish.  Wait about 4-6 min, then pull and serve.

Great fish.
Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:26:52 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless
Title: Re: cooking
Post by: The Big Train on December 27, 2013, 02:33:17 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless

I mean it looks like it will work fine, have or did you have one that sucked or what?

Also CNS will try sometime.
Title: Re: cooking
Post by: Brock Landers on December 27, 2013, 02:43:12 PM
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.
Sorry bro these are worthless

I mean it looks like it will work fine, have or did you have one that sucked or what?

Also CNS will try sometime.


I think Gooch is saying you got gypped.
Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:44:28 PM
There really is no need for them they are bulky and don't help at all. And yes you were gypped.
Title: Re: cooking
Post by: ChiComCat on December 27, 2013, 02:48:02 PM
Been having all sorts of fun with this guy

(http://www.xconomy.com/wordpress/wp-content/images/2013/09/nomiku-main-1100x732.jpg)
Title: Re: cooking
Post by: CNS on December 27, 2013, 02:49:55 PM
What is that?

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: Gooch on December 27, 2013, 02:52:08 PM
Reverse periscope.
Title: Re: cooking
Post by: HerrSonntag on December 27, 2013, 02:56:17 PM
Is that an immersion water heater circulator?

I've seen some Maker articles on building your own that I've want to try, they look pretty neat.  You use them to dial in water to a very specific heat, most famously to make ridiculous poached eggs (pictured)

You can do other things, like cook a vacuum packed steak to medium rare all the way through, then just slap it under a heat gun or blow torch to sear a perfect steak.  You can even use it to warm up avocados to a temperature where their browning enzymes break down, for guac that never turns dark on you.
Title: Re: cooking
Post by: ChiComCat on December 27, 2013, 02:57:47 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.
Title: Re: cooking
Post by: asava on December 27, 2013, 03:38:24 PM
Been having all sorts of fun with this guy

(http://www.xconomy.com/wordpress/wp-content/images/2013/09/nomiku-main-1100x732.jpg)

 :Wha:

Title: Re: cooking
Post by: cDubya on December 29, 2013, 02:32:50 AM
Got one of these bad boys,  cant wait to try it out!

(http://www.saltnews.com/blog/wp-content/uploads/2007/10/saltblock11.jpg)
Title: Re: cooking
Post by: Cire on December 29, 2013, 08:52:41 AM
What is that
Title: Re: cooking
Post by: cDubya on December 29, 2013, 09:07:52 AM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.
Title: Re: cooking
Post by: pissclams on December 29, 2013, 12:18:12 PM
that's pretty cool, I've not heard of it and this is my cooking board
Title: Re: cooking
Post by: cDubya on December 29, 2013, 12:38:45 PM
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks (http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks)

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.
Title: Re: cooking
Post by: Dugout DickStone on December 29, 2013, 01:06:27 PM
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks (http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks)

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.

He writes like a twerp but that thing looks great
Title: Re: cooking
Post by: star seed 7 on December 29, 2013, 01:15:30 PM
i saw some of those things at the salt store on pier 39.

that salt store rocks btw.

(i'm kind of a salt-o-phile)
Title: Re: cooking
Post by: Dugout DickStone on December 29, 2013, 01:28:32 PM
Sodium
Title: Re: cooking
Post by: Asteriskhead on December 29, 2013, 02:14:40 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.
Title: Re: cooking
Post by: pissclams on December 29, 2013, 02:31:12 PM
Sodium
true
Title: Re: cooking
Post by: ChiComCat on December 29, 2013, 02:32:38 PM
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.

Perfect mid rare from the edge on in.  I like to use mine when cooking for guests.  Can chuck the entree in there, leave it alone and only have to worry about the sides/dessert or whatever.  Super simple.  Mine was like $300 but I think there was a kickstarter for a $100 version recently, no idea how well that one works though.
Title: Re: cooking
Post by: jtksu on December 30, 2013, 12:17:12 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Title: Re: cooking
Post by: HerrSonntag on December 30, 2013, 12:24:16 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.
Title: Re: cooking
Post by: jtksu on December 30, 2013, 02:35:00 AM
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.

Sweet.   :thumbs:
Title: Re: cooking
Post by: asava on December 30, 2013, 11:14:53 AM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.
Title: Re: cooking
Post by: cDubya on December 30, 2013, 01:17:19 PM
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.

Check out that link I posted. LS is right, his writing sucks, but the info is solid.
Title: Re: cooking
Post by: CNS on December 30, 2013, 01:19:45 PM
So, you take a block of salt and cook on it?  Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block.  DNR link.
Title: Re: cooking
Post by: puniraptor on December 30, 2013, 01:48:43 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.
Title: Re: cooking
Post by: steve dave on December 30, 2013, 01:50:48 PM
no, I have not done that puniraptor
Title: Re: cooking
Post by: Tobias on December 30, 2013, 01:54:22 PM
i've made waffles in a hamburger iron before
Title: Re: cooking
Post by: CNS on December 30, 2013, 01:55:40 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

Could result in something like tear a way burger nuggets or something.  Basically a George Foreman but with texture.  Could also solve the problem of lettuce, tomato, pickle, etc wanting to slide off once they are stacked and ketchup is introduced. 

I say go for it.
Title: Re: cooking
Post by: The Big Train on December 30, 2013, 01:56:34 PM
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

 :D
Title: Re: cooking
Post by: puniraptor on December 30, 2013, 01:57:07 PM
i've made waffles in a hamburger iron before

that's insane.
Title: Re: cooking
Post by: cDubya on December 30, 2013, 02:38:17 PM
So, you take a block of salt and cook on it?  Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block.  DNR link.

Negative. From what I've read, Himalayan salt blocks are very non-porous, thus they do not absorb flavors of whatever you're cooking on them, and in turn they only impart a little saltiness into your food. They are also very thick (the one I received is 2 inches thick). To clean it you simply wipe it off with a wet sponge/cloth.
Title: Re: cooking
Post by: CNS on December 30, 2013, 02:41:22 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

Title: Re: cooking
Post by: The Big Train on December 30, 2013, 02:42:16 PM
How many times can you cook on it before it's gone?
Title: Re: cooking
Post by: Cire on December 30, 2013, 02:56:56 PM
French onion soup simmering
Title: Re: cooking
Post by: cDubya on December 30, 2013, 02:58:17 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

#2: salt a little less than normal. Learn from trial and error?

#3: true, but very, very little. You're more likely to lose it due to fractures in the block, which will inevitably happen, it's an inherent risk when cooking with them. That leads me to...
Quote from: The Big Train
How many times can you cook on it before it's gone?

Most places I've read say a couple dozen or more. Done properly it should last a while, but eventually it IS going to break. All you can do is take the proper precautions and enjoy it while it lasts. Then, if you enjoy it enough, you can buy another.
Title: Re: cooking
Post by: asava on December 30, 2013, 02:58:49 PM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.
Title: Re: cooking
Post by: cDubya on January 01, 2014, 09:05:22 AM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.

If that's not a resounding endorsement then I don't know what is!
Title: Re: cooking
Post by: wetwillie on January 01, 2014, 09:59:01 AM
Concern #2: I like to closely control the amt of salt I add when cooking.  IMO, rough ridin' that up is one of the easiest ways to ruin a dish.  I would imagine that would be more difficult with that brick.

#3, as you cook/clean the thing, it loses mass.  As it loses mass, it will eventually heat differently and thus cook differently.

listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.

If that's not a resounding endorsement then I don't know what is!

I'm not sure you understand what is going on here.
Title: Re: cooking
Post by: steve dave on January 01, 2014, 10:51:10 AM
rick daris, I made this yesterday. it was great. I bet you would like it. OK, bye.

http://www.seriouseats.com/recipes/2013/04/jamaican-beef-stew-with-rice-recipe.html
Title: Re: cooking
Post by: cDubya on January 01, 2014, 11:15:57 AM
I'm not sure you understand what is going on here.

Au contraire, mon frere.
Title: Re: cooking
Post by: Emo EMAW on January 01, 2014, 12:07:36 PM
Sauteed avocados with egg, tomatoes and basil with tasty shot you can't see.



[attachment deleted by admin]
Title: Re: cooking
Post by: pissclams on January 01, 2014, 12:20:48 PM
barf
Title: Re: cooking
Post by: The Big Train on January 01, 2014, 01:04:57 PM
Sauteed avocados with egg, tomatoes and basil with tasty shot you can't see.

I absolutely love avocados but never had them sauteed.  Do you just saute them like you would anything else or is there a special way?  The reason I ask is if I do try this I can't be wasting avocados as they are too good to waste.
Title: Re: cooking
Post by: Emo EMAW on January 01, 2014, 01:08:20 PM
Just preheat some olive oil on like medium high.  Cut them in less than half inch thick slices.  Cook in the oil till begin to brown then flip.  For the eggs I lowered the heat and cooked 3 minutes on the back side.
Title: Re: cooking
Post by: 8manpick on January 01, 2014, 01:22:12 PM
Cooked some bacon and eggs this morning. Bacon was a little too crispy but the eggs were perfectly over easy and were cooked in the bacon fat so they were really tasty.
:th_twocents:
Title: Re: cooking
Post by: star seed 7 on January 01, 2014, 01:43:47 PM
barf

on a plate.
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 08:38:44 AM
Menudo.  This time my mom added pigs feet.



[attachment deleted by admin]
Title: Re: cooking
Post by: Brock Landers on January 02, 2014, 09:22:32 AM
Looks delicious Emo
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:23:26 PM
That looks like a toilet bowl someone just threw up in. 
Title: Re: cooking
Post by: Stevesie60 on January 02, 2014, 03:24:02 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:25:12 PM
barf

on a plate.

The texture alone is awful. 
Title: Re: cooking
Post by: Mr Bread on January 02, 2014, 03:26:56 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

Quote
When a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.

:confused:
Title: Re: cooking
Post by: puniraptor on January 02, 2014, 03:28:59 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

Quote
When a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.

:confused:

 :lol:
Title: Re: cooking
Post by: Tobias on January 02, 2014, 03:29:56 PM
:lol:
Title: Re: cooking
Post by: star seed 7 on January 02, 2014, 03:31:18 PM
That looks like a toilet bowl someone just threw up in. 

Or double dragon'ed in without flushing.

and left it for a week
Title: Re: cooking
Post by: Tobias on January 02, 2014, 03:31:30 PM
didn't ben ji make a double dragon reference a month or so ago?  i think maybe bread ended up with a different takeaway
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 03:33:35 PM
double dragon = puke + spray crap
Title: Re: cooking
Post by: Brock Landers on January 02, 2014, 03:52:15 PM
Looks delicious Emo


I was actually kidding when i posted this.  I can't tell if your picture is a big bowl of menudo or a miniature toilet filled with vomit and diarrhea.  It doesn't matter because they are the same thing.
Title: Re: cooking
Post by: mocat on January 02, 2014, 03:54:11 PM
emo where do you buy your plates? at the terribly non-circular plate store?  :lol:
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 03:59:10 PM
when the hell did this turn into the pick on emo thread?  :curse:  it's not my fault you're all born with midwestern white people palates.  like get off my case and get out in the world and explore and try new things!  :shakesfist:
Title: Re: cooking
Post by: HerrSonntag on January 02, 2014, 04:53:19 PM
Emo, i'm sorry but..... its tripe stew, brah.  Tripe.
Title: Re: cooking
Post by: Emo EMAW on January 02, 2014, 04:59:46 PM
Ya I know.  I've never eaten it.  My mom makes it every New Year's and anyway it takes some effort and is pretty weird so I thought it'd be good in this thread.  People eat some weird crap, ya know?  But like if you go to Mexico you don't eat at McDonald's.
Title: Re: cooking
Post by: cDubya on January 02, 2014, 05:03:02 PM
Ya I know.  I've never eaten it.  My mom makes it every New Year's and anyway it takes some effort and is pretty weird so I thought it'd be good in this thread.  People eat some weird crap, ya know?  But like if you go to Mexico you don't eat at McDonald's.

They serve menudo at McDonalds?
Title: Re: cooking
Post by: wetwillie on January 02, 2014, 07:10:11 PM
Such a poor persons dish. 
Title: Re: cooking
Post by: CNS on January 02, 2014, 07:13:55 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2
Title: Re: cooking
Post by: Dr Rick Daris on January 02, 2014, 07:16:53 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
Title: Re: cooking
Post by: wetwillie on January 02, 2014, 07:17:08 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2


I meant the actual dish, it looks like a close out from Big lots. 
Title: Re: cooking
Post by: CNS on January 02, 2014, 07:25:07 PM
Well, that's just mean.

Sent from my KFTT using Tapatalk 2

Title: Re: cooking
Post by: jmlynch1 on January 02, 2014, 07:35:23 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
ha I immediately thought of this too
Title: Re: cooking
Post by: Tobias on January 02, 2014, 07:36:02 PM
buffalo wings
Title: Re: cooking
Post by: Tobias on January 02, 2014, 07:36:21 PM
pringles
Title: Re: cooking
Post by: AST on January 18, 2014, 07:57:34 PM
was looking for something new and different to eat with my steak tonite, so here's what i did

braised red cabbage with pork belly & juniper berries

was hoping it would be good, was a little unready for it to be amazing.  i mean my wife ate cabbage and that is something i never thought i'd see
Title: Re: cooking
Post by: Cire on January 18, 2014, 08:06:00 PM
who has juniper berries laying around?
Title: Re: cooking
Post by: AST on January 18, 2014, 08:09:36 PM
who has juniper berries laying around?

not this guy, i ate em all  :ROFL:
Title: Re: cooking
Post by: HerrSonntag on January 18, 2014, 09:39:42 PM
capers or fresh juniper berries?  I always have capers sitting around, with no brine because it's awesome in sauces
Title: Re: cooking
Post by: AST on January 18, 2014, 10:03:05 PM
they arw hard to find and used sparingly but yes, juniper berries

online ordering is always an option

http://www.kainaorganics.com/organic-herbs-spices/organic-juniper-berries.html


Title: Re: cooking
Post by: asava on January 20, 2014, 11:52:57 AM
have used juniper berries several times before. add a great flavor. one particular use that I enjoyed was for a thanksgiving turkey. was awesome.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 12:21:41 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)
Title: Re: cooking
Post by: WillieWatanabe on January 20, 2014, 01:16:28 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)

oh man...i whipped up the Chicken Linguini with Red Pepper Alfredo last Thursday :D
Title: Re: cooking
Post by: Shooter Jones on January 20, 2014, 01:25:39 PM
whipped up a little something special for lunch today.

pic:

(http://www.healthychoice.com/assets/img/prod-pack-large/2312-grilled-chicken-pesto-with-vegetables.png)

oh man...i whipped up the Chicken Linguini with Red Pepper Alfredo last Thursday :D

How filling are these for you guys? I see them and think, "man, I bet they taste great, but will probably not fill me up, and leave me hungry, wanting more."

or do you eat them with another side or something? tia, friends.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 01:27:20 PM
I usually eat one of them with a protein bar or something for lunch. im pretty full right now... theyre a decent amount of food but I eat something on the side to get me around 500-600 calories for lunch.
Title: Re: cooking
Post by: WillieWatanabe on January 20, 2014, 01:32:29 PM
I usually eat Sun Chips with them and that's it. I'm usually full.
Title: Re: cooking
Post by: Shooter Jones on January 20, 2014, 01:38:45 PM
I usually eat Sun Chips with them and that's it. I'm usually full.

This sounds like the key to success right here.
Title: Re: cooking
Post by: HerrSonntag on January 20, 2014, 01:51:02 PM
Point of order, TV diners and sun chips do not belong ITT.  This is the cooking thread, not the shoveling food in your talk hole, thread. :dubious:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 01:54:49 PM
Point of order, TV diners and sun chips do not belong ITT.  This is the cooking thread, not the shoveling food in your talk hole, thread. :dubious:

was just showing some of my buds what I cooked for lunch today. :dunno:
Title: Re: cooking
Post by: Tobias on January 20, 2014, 01:59:57 PM
whipped up a little something special for lunch today.

how did you cook it?  on the egg?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 20, 2014, 02:04:23 PM
whipped up a little something special for lunch today.

how did you cook it?  on the egg?

no son this aint the rookie league. I cooked it in the microwave for 4.5 minutes.
Title: Re: cooking
Post by: Tobias on January 20, 2014, 02:05:29 PM
how did you cook it?  on the egg?

no son this aint the rookie league. I cooked it in the microwave for 4.5 minutes.

that's how i do it too :thumbs:
Title: Re: cooking
Post by: HerrSonntag on January 29, 2014, 11:32:45 PM
Made a meatloaf with some donated ground beef (farmers never let you leave their house without half a pound of frozen ground beef, in my experience) a couple months ago.  Ate half of it, vacuum sealed and froze the other half.  Thawed it out today and it still kicks ass.  Its a good feeling.
Title: Re: cooking
Post by: ben ji on January 30, 2014, 09:07:37 AM
Made a meatloaf with some donated ground beef (farmers never let you leave their house without half a pound of frozen ground beef, in my experience) a couple months ago.  Ate half of it, vacuum sealed and froze the other half.  Thawed it out today and it still kicks ass.  Its a good feeling.

Every time my dad goes back to visit family in western KS he brings back coolers full of meat.   :love: :love: :love:
Title: Re: cooking
Post by: Mr Bread on January 30, 2014, 12:20:14 PM
Such a poor persons dish.

Fyi, bbq was invented by the poor.  Gumbo was invented by the poor.  Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity. 

Sent from my KFTT using Tapatalk 2

tatortots  :love:
ha I immediately thought of this too

Incorrect though.  Tots were invented by rich people in order to sell their unwanted potato refuse to stupid poor people. 
Title: Re: cooking
Post by: Cire on January 31, 2014, 10:23:29 AM
the hot dogs of potato products.
Title: Re: cooking
Post by: Kat Kid on February 05, 2014, 11:18:52 AM
my wife is trying to cook 1 cup of rice (with 2 cups water) in a 1qt sauce pan and I am about to lose my mind.
Title: Re: cooking
Post by: AST on February 05, 2014, 11:27:40 AM
my wife is trying to cook 1 cup of rice (with 2 cups water) in a 1qt sauce pan and I am about to lose my mind.

 :ROFL:
Title: Re: cooking
Post by: Kat Kid on February 05, 2014, 11:45:43 AM
all is forgiven nom nom nom on some naan
Title: Re: cooking
Post by: Emo EMAW on February 24, 2014, 04:23:34 PM
Eggrolls y'all.
(http://img.tapatalk.com/d/14/02/25/puma5uvy.jpg)

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: AST on February 24, 2014, 04:44:12 PM
those look so fracking edible
Title: Re: cooking
Post by: AST on February 24, 2014, 06:39:42 PM
healthy and easy dinner game on point tonite

(http://i60.photobucket.com/albums/h27/poimen/20140224_182117_zpsb148db3a.jpg) (http://s60.photobucket.com/user/poimen/media/20140224_182117_zpsb148db3a.jpg.html)

grilled yardbird leg quarters, grilled sweet corn, wild rice

Title: Re: cooking
Post by: Boom Roasted on February 24, 2014, 06:57:14 PM
crap. I should have taken pics before. (http://img.tapatalk.com/d/14/02/25/y7a5aqen.jpg). Grilled salmon. Salad with a sour cream, lemon, Parmesan, and ranch mix dressing. Not shown was a Greek pasta salad. As you can tell it was very edible. Luckily lady BR didn't clean her plate as fast as I did.
Title: Re: cooking
Post by: AST on February 24, 2014, 09:10:21 PM
crap. I should have taken pics before. (http://img.tapatalk.com/d/14/02/25/y7a5aqen.jpg). Grilled salmon. Salad with a sour cream, lemon, Parmesan, and ranch mix dressing. Not shown was a Greek pasta salad. As you can tell it was very edible. Luckily lady BR didn't clean her plate as fast as I did.

must have been good, looks like a tornado hit your plates
Title: Re: cooking
Post by: Tobias on February 24, 2014, 09:11:56 PM
Luckily lady BR didn't clean her plate as fast as I did.

was she bbs'n at the table
Title: Re: cooking
Post by: AST on March 02, 2014, 04:30:54 PM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)
Title: Re: cooking
Post by: jtksu on March 02, 2014, 07:55:46 PM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

That looks gross as eff.   I just don't get down with pears.   I'm sure it's delicious to most folks but no thank you.   
Title: Re: cooking
Post by: AST on March 02, 2014, 09:35:49 PM
 :ROFL:
Title: Re: cooking
Post by: HerrSonntag on March 02, 2014, 10:03:09 PM
Just finished day 1 of operation "Make a bunch of tamales"

Meat shredded, blended with spices, Masa dough mixed to the proper consistancy.

Day 2:  Offer beer/cats game to GF/neighbor and sneak attack them into helping me roll out 12LBS of tamales.
Title: Re: cooking
Post by: AST on March 03, 2014, 06:57:51 AM
yeah, tamales are a bitch to make but so worth it
Title: Re: cooking
Post by: Boom Roasted on March 03, 2014, 07:30:09 AM

Just finished day 1 of operation "Make a bunch of tamales"

Meat shredded, blended with spices, Masa dough mixed to the proper consistancy.

Day 2:  Offer beer/cats game to GF/neighbor and sneak attack them into helping me roll out 12LBS of tamales.
That sounds like an awesome plan. Will need some process and finished product pics
Title: Re: cooking
Post by: steve dave on March 03, 2014, 08:15:16 AM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

this looks amazing. I'm going to make this. also will throw in some walnuts or something.
Title: Re: cooking
Post by: AST on March 03, 2014, 08:46:34 AM
braised red cabbage w/ pork belly & pares are simmering.  no juniper berries, it's sleeting out so not going to the store

(http://i60.photobucket.com/albums/h27/poimen/20140302_162133_zps731b9558.jpg) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)

this looks amazing. I'm going to make this. also will throw in some walnuts or something.

good call on the walnuts

1/2 cup chopped pork belly, 1 chopped onion, 3 minced garlic cloves; cook until oniins are translucent
add 1 chopped cabbage, pinch cloves, 1 bay leave, 1/2 c sugar, 1/3 c red wine vinegar, 2 sliced pares; stir until cabbage starts to wilt
cover and lower heat to simmer for 25-30 minutes
add salt and pepper to taste, stir in handful crushed juniper berries
Title: Re: cooking
Post by: meow meow on March 03, 2014, 12:53:18 PM
What are pares?
Title: Re: cooking
Post by: AST on March 03, 2014, 01:27:05 PM
ooh, spelling smack.  how edgy.   :rolleyes:
Title: Re: cooking
Post by: meow meow on March 03, 2014, 03:00:18 PM
You did it twice so I didn't know if it was something culinary I didn't know about.  Sheesh, no more compliments for you.
Title: Re: cooking
Post by: AST on March 03, 2014, 03:51:56 PM
You did it twice so I didn't know if it was something culinary I didn't know about.  Sheesh, no more compliments for you.

:ohno: :cheers:
Title: Re: cooking
Post by: star seed 7 on March 03, 2014, 04:35:36 PM
pare is a culinary term actually.
Title: Re: cooking
Post by: AST on March 03, 2014, 04:46:54 PM
pare is a culinary term actually.

it is, yet i twice referred to the fruit by that spelling so i am the dunce here
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 12:08:04 AM
Done in time for tipoff

(http://ubuntuone.com/6iZmU1qDEY9eMDLyPnNzze)

(http://ubuntuone.com/3pqJCfMTdLGWN6kCRIxGyb)

Ski trip tamales.   Originally i was planning on having these for diner, but a thought occurred to me.  Tamale ladies are able to keep tamales warm and delicious in a cooler for what i imagine must be hours.  If i want to take these bad boys up on the mountain instead of some deli meat sandwiches, what would be the best way to do so?
Title: Re: cooking
Post by: AST on March 04, 2014, 06:47:06 AM
oh man, those look great!

i would heat the tamales, then dampen a towel and throw it in the microwave, then wrap the tamales in the nuked towel, put in a cooler and not open until ready to eat
Title: Re: cooking
Post by: steve dave on March 04, 2014, 07:00:05 AM
let's talk cutting boards. what do you guys use? my current house has a pull out right next to the sink which is really convenient. I think they are kind of junky though. Thinking about ain insert that covers half of my new sink for the new place. could be too small though. I cover acres with onion on the reg. what materials are best?
Title: Re: cooking
Post by: CNS on March 04, 2014, 07:36:08 AM
I bought a thick bamboo one a year ago. It is great and shows basically zero sign of wear yet gets used almost daily. Would recommend. 

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: AST on March 04, 2014, 07:38:17 AM
i like maple, boos.  i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station

Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 08:20:16 AM
We have a nice wooden one, not sure of the kind of wood.  But I'm not allowed to cut meat on it, which necessitates two cutting boards.  So, like, maybe be prepared for that.
Title: Re: cooking
Post by: pissclams on March 04, 2014, 08:38:53 AM
i like maple, boos.  i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station



ya boos are pretty much the pro tip, get a 2 1/4 inch maple or cherry boss one and then get a smaller plastic generic one you can carry around your kitchen.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:04:25 AM
Wood for veggies

white with a rim for chicken

Red for Red meat.
Title: Re: cooking
Post by: mocat on March 04, 2014, 09:13:17 AM
steve dave is going to totally cut up some steak on his porous wood board and then get rabies or trenchfoot or something  :lol:
Title: Re: cooking
Post by: OB_Won on March 04, 2014, 09:22:55 AM
I like the look of a good wooden cutting board, but I get a little freaked out about germs.  Instead, I prefer a couple different sized antibacterial plastic boards.  When you're done you can throw them in the dishwasher.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:23:30 AM
just read my post and do that guys.
Title: Re: cooking
Post by: steve dave on March 04, 2014, 09:24:54 AM
is there science backing up these claims of plastic being less germy? seems made up.
Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 09:25:49 AM
is there science backing up these claims of plastic being less germy? seems made up.

Also if a few little germs hurt you then you're weak and should be culled from the gene pool anyway.
Title: Re: cooking
Post by: mocat on March 04, 2014, 09:28:47 AM
is there science backing up these claims of plastic being less germy? seems made up.

the grains in wood allow bacteria to get in there. plastic is grainless. plastic has performed a grain vasectomy if you will.
Title: Re: cooking
Post by: Cire on March 04, 2014, 09:32:36 AM
is there science backing up these claims of plastic being less germy? seems made up.

no.
Title: Re: cooking
Post by: OB_Won on March 04, 2014, 09:33:10 AM
is there science backing up these claims of plastic being less germy? seems made up.

Also if a few little germs hurt you then you're weak and should be culled from the gene pool anyway.
Interesting if true
Title: Re: cooking
Post by: AST on March 04, 2014, 09:35:12 AM
hard rock maple laughs at claims of germs and bacteria

any other wood, solid point though
Title: Re: cooking
Post by: Tobias on March 04, 2014, 09:48:50 AM
i play the germ lottery, personally.  genes and stuff.
Title: Re: cooking
Post by: DQ12 on March 04, 2014, 09:55:03 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys. 

Title: Re: cooking
Post by: Tobias on March 04, 2014, 09:57:08 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.

don't forget the pics!

(i have never seen/heard of this concoction before)
Title: Re: cooking
Post by: pissclams on March 04, 2014, 10:34:43 AM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys. 



make sure nothing in that chili has ever touched wood or any other earthy substance
Title: Re: cooking
Post by: asava on March 04, 2014, 11:03:13 AM
 http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998 (http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998)
Title: Re: cooking
Post by: slobber on March 04, 2014, 11:20:37 AM
http://www.everythingkitchens.com/joseph-joseph-cutting-board-60043.html (http://www.everythingkitchens.com/joseph-joseph-cutting-board-60043.html)

This is my wifes favorite. We have two of them. She has also given them as gifts to some friends and they love them.


Title: Re: cooking
Post by: AST on March 04, 2014, 11:25:00 AM
(http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg)

i use the eco smart ^^ when not using boos
Title: Re: cooking
Post by: asava on March 04, 2014, 11:26:10 AM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 11:45:01 AM
http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998 (http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998)

incredible.
Title: Re: cooking
Post by: Boom Roasted on March 04, 2014, 11:51:09 AM
(http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg)

i use the eco smart ^^ when not using boos
I have one of those too!  Its brown though.  Has a halfmelted corner where a roomate put it on the stove on accident.
Title: Re: cooking
Post by: AST on March 04, 2014, 12:07:19 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe
Title: Re: cooking
Post by: asava on March 04, 2014, 12:31:19 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 12:36:45 PM
is plastic or wood a risk to cutlery? i thought not :ck:
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 12:47:42 PM
is plastic or wood a risk to cutlery? i thought not :ck:
I concur.
Title: Re: cooking
Post by: AST on March 04, 2014, 12:55:07 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had. 
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 01:00:08 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.
Title: Re: cooking
Post by: asava on March 04, 2014, 01:23:13 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.
Title: Re: cooking
Post by: AST on March 04, 2014, 01:35:43 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
Title: Re: cooking
Post by: pissclams on March 04, 2014, 01:50:56 PM
i sharpen my knives with the lightening bolts that emanate from my nipples.  i hope this doesn't hurt the bacteria on my butcher block.
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 01:53:20 PM
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)

i use the eco smart ^^ when not using boos

do you people just not care about your cutlery?

i have what is called a knife sharpener i believe

oh rly?

not really the point, but you go ahead and do what you wanna do.

go ahead and make your point then instead of beating around the bush.  i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.

i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.

side note: what sharpening method do you use?

asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.

thanks, redneck.


yeah none of that is what you were doing, dork. now get out of here and go read some more nietzche or something.
Title: Re: cooking
Post by: AST on March 04, 2014, 02:03:25 PM
i sharpen my knives with the lightening bolts that emanate from my nipples.  i hope this doesn't hurt the bacteria on my butcher block.

that sounds painful but amazing
Title: Re: cooking
Post by: asava on March 04, 2014, 02:04:04 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?

Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:12:00 PM
ast is getting condescended to so hard right now.  Thankfully he has all that outside T to fall back on.  Keeps the spirits high I bet. 
Title: Re: cooking
Post by: AST on March 04, 2014, 02:17:22 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:23:13 PM
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:
Title: Re: cooking
Post by: HerrSonntag on March 04, 2014, 02:24:30 PM

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.
Title: Re: cooking
Post by: AST on March 04, 2014, 02:30:10 PM
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:

at least he brings confrontational knife tips to the cooking thread, for a guy that is named afyer a food one would think you would bring more

nailed it!!
Title: Re: cooking
Post by: 8manpick on March 04, 2014, 02:38:37 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 02:43:40 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:54:26 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

You talk about food. 
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 02:55:11 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood. 
Title: Re: cooking
Post by: 8manpick on March 04, 2014, 02:57:39 PM
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood.

:fatty:
Title: Re: cooking
Post by: AST on March 04, 2014, 03:05:06 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem

Title: Re: cooking
Post by: EllRobersonisInnocent on March 04, 2014, 03:08:33 PM
 :lol:
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 03:09:02 PM
He deserved that.  Tonya is all snark and no substance iyam.  About time someone let him know he wasn't elected board princess, so he can stop acting like it.  #youaintboardprincesstonya
Title: Re: cooking
Post by: asava on March 04, 2014, 03:25:16 PM
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem

this is beautiful.  :thumbs:



Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.

this is a pretty great tip, thanks. will test out.


also, gmafb with this bacteria malarky.
Title: Re: cooking
Post by: Mr Bread on March 04, 2014, 03:30:43 PM
That was a great post by ast.
Title: Re: cooking
Post by: AST on March 04, 2014, 03:45:52 PM
 :blush:
Title: Re: cooking
Post by: CNS on March 04, 2014, 03:58:15 PM
Maybe this belongs in the LEED thread, but I have never once even contemplated buying something that would sharpen a knife. 

"Oh look, knife is getting dull"

"better put a new knife on the list"

Boom!  New knife!

I know, some of you are going to tell me that you don't just go and throw away high precision super sharp surgical type knives with super awesome Japanese handles.  I say to those ppl, I have been cooking longer than many here and have never had need for a knife too expensive to have to worry about replacing it's dull ass on a whim without thought or reservation. 

Just seems weird.
Title: Re: cooking
Post by: michigancat on March 04, 2014, 04:00:41 PM
wood vs. plastic:

http://www.news.wisc.edu/releases/1107.html
Title: Re: cooking
Post by: Bloodfart on March 04, 2014, 04:02:08 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:
Title: Re: cooking
Post by: Emo EMAW on March 04, 2014, 04:08:26 PM
wood vs. plastic:

http://www.news.wisc.edu/releases/1107.html

Just emailed that to the War Department.  Thanks.  :thumbs:
Title: Re: cooking
Post by: asava on March 04, 2014, 04:17:37 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.
Title: Re: cooking
Post by: AST on March 04, 2014, 04:20:16 PM
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.

 :D
Title: Re: cooking
Post by: slucat on March 04, 2014, 04:20:24 PM
on tap tonight: some kind of pasta/ravioli bake or something with garlic bread
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 04:21:47 PM
Oh man ast got Tonya so hard with that post, in your fat rough ridin' face Tonya  :lol:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:23:16 PM
cooked this for lunch today:

(http://www.savingmoneyinmissouri.com/wp-content/uploads//2013/01/healthy-choice.png)
Title: Re: cooking
Post by: AST on March 04, 2014, 04:25:34 PM
cooked this for lunch today:

(http://www.savingmoneyinmissouri.com/wp-content/uploads//2013/01/healthy-choice.png)

  ;)  :cheers:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:25:57 PM
made these last night for dinner (note: not actual real picture, just a picture of tacos)

my tacos had chopped green onions and jalaps while the ground beef (93% lean) browned. then I chopped up some iceberg to go with my 4 cheese kraft blend and market fresh (Wal-Mart style) pico.

added some on the border 'rant style salsa on top.

yum yum!!!

(http://www.missionfoods.com/cookbook/img/images_recipe_detail_large/8006_ground_beef_soft_tacos.jpg)
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:27:42 PM
Monday afternoon I cooked this:

(http://modernfranchises.com/wp-content/uploads/2012/02/jimmy_johns_franchise-2.jpg)
Title: Re: cooking
Post by: AST on March 04, 2014, 04:28:08 PM
 those tacos look what i had last night but i used ground turkey
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 04:29:35 PM
Monday afternoon I cooked this:

(http://modernfranchises.com/wp-content/uploads/2012/02/jimmy_johns_franchise-2.jpg)

 :surprised:
Title: Re: cooking
Post by: AST on March 04, 2014, 04:29:38 PM
that jimmy johns sandwich isn't really cooking tonya, babysteps
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:29:56 PM
oh forgot to mention I used a plastic chopping block and a knife from an old knife block my dad gave me to cut up those onions and jalaps. the knife could use sharpening but it cut those veggies pretty well.

do you guys think the plastic is going to work? should I get bamboo and maybe a new knife?  :confused:
Title: Re: cooking
Post by: Tobias on March 04, 2014, 04:30:34 PM
i made tacos last night too!  "carnitas" (really just some pork butt concoction), cilantro, onion, lime.  they were ok but i'd rather just buy them from a place that does them right
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 04, 2014, 04:34:34 PM
what type of cutting board is best for hot pockets?
Title: Re: cooking
Post by: DQ12 on March 04, 2014, 06:38:27 PM
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.

don't forget the pics!

(i have never seen/heard of this concoction before)
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809 (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809)

It looks pretty much exactly like that. Mine's a little thicker though because I threw in an extra chicken breast.

I also added some chipotle tabasco to give it a tiny kick.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 06:48:10 PM
I've been experimenting with fermenting vegetables. This is Korean style cabbage kimchi.

(http://img.tapatalk.com/d/14/03/05/9e6yde2y.jpg)

Title: Re: cooking
Post by: AST on March 04, 2014, 07:22:04 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 08:52:01 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.
Title: Re: cooking
Post by: j-dub on March 04, 2014, 09:10:32 PM
I've been experimenting with fermenting vegetables. This is Korean style cabbage kimchi.

(http://img.tapatalk.com/d/14/03/05/9e6yde2y.jpg)

kimchi is awesome. like really good.
Title: Re: cooking
Post by: AST on March 04, 2014, 09:13:06 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.

do you have to do anything to let the gas escape doing it that way
Title: Re: cooking
Post by: j-dub on March 04, 2014, 09:16:28 PM
threw together some meatballs tonight with the ground beef i wasn't sure what to do with.

ground beef 1 lb
1 large brown cage-free egg
indeterminate amount of italian and panko break crumbs. but more italian.
a few dashes of worchestshire. a few dashes of tabasco and jalapeno hot sauce from trader joe's, a touch of kc cowtown que.
dash here and there of cumin, cinnamon, nutmeg, italian seas, oregano, crushed red pepp, ground pepp and ground sea salt.
put a dimple in the tops and filled with a dollop of kc cowtown que then covered with small section of pepp jack chee.

wasn't too bad  :thumbsup:
Title: Re: cooking
Post by: Boom Roasted on March 04, 2014, 09:16:57 PM
(http://img.tapatalk.com/d/14/03/05/u7uzu9yr.jpg)
Made some dark chocolate bread pudding tonight on a whim for Fat Tuesday. Turned out great for a first time try and being loosely based off a couple recipes. Could have used some ice cream to go with, but it worked out.
Title: Re: cooking
Post by: asava on March 04, 2014, 09:22:36 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
Title: Re: cooking
Post by: pissclams on March 04, 2014, 09:25:26 PM
threw together some meatballs tonight with the ground beef i wasn't sure what to do with.

ground beef 1 lb
1 large brown cage-free egg
indeterminate amount of italian and panko break crumbs. but more italian.
a few dashes of worchestshire. a few dashes of tabasco and jalapeno hot sauce from trader joe's, a touch of kc cowtown que.
dash here and there of cumin, cinnamon, nutmeg, italian seas, oregano, crushed red pepp, ground pepp and ground sea salt.
put a dimple in the tops and filled with a dollop of kc cowtown que then covered with small section of pepp jack chee.

wasn't too bad  :thumbsup:

that 1 large brown cage-free egg put them shits over the top
Title: Re: cooking
Post by: AST on March 04, 2014, 09:29:18 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

 :love: would you just look at the cuntiness oozing from this post  :love:

well done asava and we haven't even seen the finished product yet  :thumbsup:
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 09:33:24 PM
that looks awesome puni, love me some kimchi

i've been looking to pick one of these bad boys up, makes the process super easy

(http://ep.yimg.com/ay/harvestessentials/harvest-15-liter-fermenting-crock-pot-2.gif)

That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.

do you have to do anything to let the gas escape doing it that way

nope, i assume it just leaks out. also I stir it every couple days and don't usually let it ferment for more than a week outside the fridge. after that it gets too zingy and mushy for my preference.
Title: Re: cooking
Post by: michigancat on March 04, 2014, 09:37:18 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

lol, this post is gonna make @rickdaris's head spin.
Title: Re: cooking
Post by: asava on March 04, 2014, 09:44:11 PM
 :peek:
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 09:59:53 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

 :love: would you just look at the cuntiness oozing from this post  :love:

well done asava and we haven't even seen the finished product yet  :thumbsup:

Either you did this on purpose  :D

Or it was actually by mistake  :D
Title: Re: cooking
Post by: michigancat on March 04, 2014, 10:01:44 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
Title: Re: cooking
Post by: Dr Rick Daris on March 04, 2014, 10:04:30 PM
yesssssss to the kimchi. so awesome.

(http://i.imgur.com/Cm8Wtha.jpg)

super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.

lol, this post is gonna make @rickdaris's head spin.

not staged enough so kind of disappointing. missing random henry james novel, ornithology handbook and purgatory gold pass w/ snowboard in background.
Title: Re: cooking
Post by: puniraptor on March 04, 2014, 10:29:17 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.


(http://cdn1.top-shop.ru/normal_747e7bdb1e6f1ef14255a600103116cb.jpg)

(http://www.radionk.com/imm/2010/cheftony.jpg)

(http://stream1.gifsoup.com/view6/2811035/miracle-blade-pineapple-o.gif)(http://stream1.gifsoup.com/view6/2811035/miracle-blade-pineapple-o.gif)
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 10:35:18 PM
 :Wha:

:cheese:
Title: Re: cooking
Post by: kslim on March 04, 2014, 10:48:19 PM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)
Title: Re: cooking
Post by: The Big Train on March 04, 2014, 11:04:02 PM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)

:lick: I could literally eat Taco Lucha, or this every single night and never get sick of it
Title: Re: cooking
Post by: jtksu on March 04, 2014, 11:32:23 PM
I miss back when this thread was friendly and inviting.
Title: Re: cooking
Post by: AST on March 05, 2014, 06:55:27 AM
I miss back when this thread was friendly and inviting.

yes, it does appear that board politics have finally found this bastion of brotherhood & hope
Title: Re: cooking
Post by: kslim on March 05, 2014, 07:23:22 AM
Was on my own tonight so I made tacos

(http://i.imgur.com/X0UyXV9.jpg)

:lick: I could literally eat Taco Lucha, or this every single night and never get sick of it
:thumbs:
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:24:41 AM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

forged steel is important. You will need to actually sharpen it with more than the steel honing rod from time to time but it will then last forever (not actually forever but a long damn time). there are a lot of places that will sharpen it for you for cheap. sur la table does it. ace hardwares sometimes do it.
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:30:19 AM
like, once a year sur la table has a free sharpening of 2 knifes deal which we always go to.
Title: Re: cooking
Post by: michigancat on March 05, 2014, 07:43:05 AM
You can bet your ass I won't be going to a sur la table
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:47:04 AM
You can bet your ass I won't be going to a sur la table

ok
Title: Re: cooking
Post by: michigancat on March 05, 2014, 07:47:55 AM
Actually I might if their competitors do not offer a similar service
Title: Re: cooking
Post by: CNS on March 05, 2014, 07:48:33 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:51:07 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
Title: Re: cooking
Post by: CNS on March 05, 2014, 07:56:11 AM
I have a henckels set and I use this guy instead most of the time.
(http://img.tapatalk.com/d/14/03/05/9a5e9ybe.jpg)


Also, quick henckel story: have broke the blade off three of the steak knives.....cutting apples.

Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:58:19 AM
the steak knives weren't forged. you can get shitloads of garbage from henckels or wusthoff that is cast and not any better than whatever you get off the rack at wal mart.
Title: Re: cooking
Post by: Dr Rick Daris on March 05, 2014, 08:08:31 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.
Title: Re: cooking
Post by: pissclams on March 05, 2014, 08:25:31 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.

sounds like we have a sintered knife fan in the house. 

regardless.  if any of you are buying 440A grade steel knives i will literally kick your ass.  at least 440C grade or go home.  preferably go with S30V stainless steel. or VG10 like the japanese are using. 

also remember to stick with steel with > .95% carbon & chromium, otherwise rust city usa and i will literally kick your ass.

also, if anyone is buying knives that are tempered to about 56 RC (Rockwell hardness scale), i will literally kick your ass.  i expect everyone here to be @ > 59 RC. 
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 08:35:29 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 08:36:28 AM
also whipped these bad boys up last night to reheat for lunch today:

(http://www.theeasymarket.com/image/cache/data/0004369508305-500x500.jpg)
Title: Re: cooking
Post by: Emo EMAW on March 05, 2014, 09:14:43 AM
Hey guys over the last few hundred years someone figured out how to cost effectively make a good knife. 
Title: Re: cooking
Post by: OB_Won on March 05, 2014, 09:26:23 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International).  Zwilling is the top shelf and International is the bottom and medium range.  I believe AST had a Zwilling in one of his pics the other day.
Title: Re: cooking
Post by: AST on March 05, 2014, 09:29:15 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International).  Zwilling is the top shelf and International is the bottom and medium range.  I believe AST had a Zwilling in one of his pics the other day.

yes, i started with international and worked my way up. 
Title: Re: cooking
Post by: Brock Landers on March 05, 2014, 09:30:34 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 05, 2014, 09:33:36 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.

see that's what ive been hearing and guess what? I don't believe it. not one bit. sure, it would slide through veggies and stuff a lot easier but it would also slide through my fingers a lot easier. ive had a few times where ive cut myself with a knife and just had a little cut and thought "wow if I was using one of asavas super knives my finger would be gonzo!" pretty sure that saying was invented by Big Knife Co, Inc. just to get you to buy new knives every year.
Title: Re: cooking
Post by: kslim on March 05, 2014, 09:43:36 AM
my wife went ape crap with our registry at pampered chef. very meh about most of it but i did get two things everyone should own and if you dont you are dumb

1. meat grinder

(http://www.thewickednoodle.com/wp-content/uploads/2009/05/masher_edited-1.jpg)

2. stone baking flats

(http://3.bp.blogspot.com/-V1UjezzIZTM/Uif1TKzjc5I/AAAAAAAAFf0/iQVDLxiklhs/s1600/pampered+2.jpg)
Title: Re: cooking
Post by: Bloodfart on March 05, 2014, 09:45:59 AM
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?


A dull knife is more dangerous to your fingers than a sharp one.  Mull that one over and get back to us when your mind has unblown itself.

see that's what ive been hearing and guess what? I don't believe it. not one bit. sure, it would slide through veggies and stuff a lot easier but it would also slide through my fingers a lot easier. ive had a few times where ive cut myself with a knife and just had a little cut and thought "wow if I was using one of asavas super knives my finger would be gonzo!" pretty sure that saying was invented by Big Knife Co, Inc. just to get you to buy new knives every year.

(https://encrypted-tbn3.gstatic.com/shopping?q=tbn:ANd9GcQl8qKfETBD_-GDbVjKsLi2pwEkjQQ5OwEZOjsiy-nvOWgOQoMl&usqp=CAE)
Title: Re: cooking
Post by: Cire on March 05, 2014, 09:47:12 AM
I had a meat grinder and threw it away.

dull knives will scar you  Sharp knives will cut your finger off.
Title: Re: cooking
Post by: asava on March 05, 2014, 10:52:40 AM
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?

guess you guys don't care about good knives around here in this place.

sounds like we have a sintered knife fan in the house. 

regardless.  if any of you are buying 440A grade steel knives i will literally kick your ass.  at least 440C grade or go home.  preferably go with S30V stainless steel. or VG10 like the japanese are using. 

also remember to stick with steel with > .95% carbon & chromium, otherwise rust city usa and i will literally kick your ass.

also, if anyone is buying knives that are tempered to about 56 RC (Rockwell hardness scale), i will literally kick your ass.  i expect everyone here to be @ > 59 RC.

gmafb. just wipe your knife off, ya dummy.


forged steel is important. You will need to actually sharpen it with more than the steel honing rod from time to time but it will then last forever (not actually forever but a long damn time). there are a lot of places that will sharpen it for you for cheap. sur la table does it. ace hardwares sometimes do it.

there are actually some decent stamped knives out there. a lot of pro kitchens use them.

I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.
Title: Re: cooking
Post by: XocolateThundarr on March 05, 2014, 03:12:06 PM
my wife went ape crap with our registry at pampered chef. very meh about most of it but i did get two things everyone should own and if you dont you are dumb

1. meat grinder

(http://www.thewickednoodle.com/wp-content/uploads/2009/05/masher_edited-1.jpg)

2. stone baking flats

(http://3.bp.blogspot.com/-V1UjezzIZTM/Uif1TKzjc5I/AAAAAAAAFf0/iQVDLxiklhs/s1600/pampered+2.jpg)

Agreed.....these are both very good.
Title: Re: cooking
Post by: michigancat on March 05, 2014, 04:06:58 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.

I'd really like to spend less than $100.
Title: Re: cooking
Post by: wELLsculptedbrows on March 05, 2014, 04:52:56 PM
Anyone have any experience with ceramic knives?

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).

Might be something to consider, mi-cat.

http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic (http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic)
Title: cooking
Post by: Boom Roasted on March 05, 2014, 04:54:31 PM
Cutco or bust
Title: Re: cooking
Post by: The Big Train on March 05, 2014, 05:09:55 PM
Anyone have any experience with ceramic knives?

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).

Might be something to consider, mi-cat.

http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic (http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic)

Doesn't Kyocera make really shitty phones? sorry johnny wichita
Title: Re: cooking
Post by: asava on March 05, 2014, 05:22:21 PM

Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).


this is right. I messed up.  :facepalm:
Title: Re: cooking
Post by: asava on March 05, 2014, 05:26:24 PM
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.

It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.

That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.

http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)

They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.

If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...

As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.

I'd really like to spend less than $100.

http://www.ebay.com/itm/Global-G-2-Chefs-Kitchen-Knife-Gyuto-Blade-8-inch-200mm-Stainless-Steel-Blade-G2-/191048515849?pt=LH_DefaultDomain_0&hash=item2c7b610109 (http://www.ebay.com/itm/Global-G-2-Chefs-Kitchen-Knife-Gyuto-Blade-8-inch-200mm-Stainless-Steel-Blade-G2-/191048515849?pt=LH_DefaultDomain_0&hash=item2c7b610109)

:dunno:
Title: Re: cooking
Post by: AST on March 05, 2014, 06:55:39 PM
chicken fried venison w/ pan dripping gravy for dinner tonite.  cardiac event incoming

(http://i60.photobucket.com/albums/h27/poimen/20140305_184540_zpse2a3f660.jpg) (http://s60.photobucket.com/user/poimen/media/20140305_184540_zpse2a3f660.jpg.html)
Title: Re: cooking
Post by: The Big Train on March 05, 2014, 06:59:30 PM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.
Title: Re: cooking
Post by: steve dave on March 05, 2014, 07:01:39 PM
Venison....barfison
Title: Re: cooking
Post by: AST on March 05, 2014, 07:08:48 PM
Venison....barfison

well that's just like your opinion man
Title: Re: cooking
Post by: pissclams on March 05, 2014, 07:20:02 PM
venison?  more like diarrheason
Title: Re: cooking
Post by: asava on March 05, 2014, 07:21:54 PM
Made a venison steak the other week and have been craving it ever since.
Title: Re: cooking
Post by: Mr Bread on March 05, 2014, 07:25:10 PM
I find the deer to be the most nails of the hooved edibles.   
Title: Re: cooking
Post by: puniraptor on March 05, 2014, 07:37:15 PM
You guys ever backstrap? I would consider deer hunting just for a bite o that.
Title: Re: cooking
Post by: AST on March 05, 2014, 07:55:36 PM
You guys ever backstrap? I would consider deer hunting just for a bite o that.

love me some backstrap
Title: Re: cooking
Post by: Cire on March 05, 2014, 10:03:13 PM
Fried pork cutlets made gravy was elite.
Title: Re: cooking
Post by: Emo EMAW on March 05, 2014, 10:54:26 PM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: The Big Train on March 05, 2014, 10:58:51 PM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
Title: Re: cooking
Post by: AST on March 06, 2014, 07:08:25 AM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
sorry, didn't know you were srs srs.  i already sell my food for money, part time catering.  someday it will be full time.
Title: Re: cooking
Post by: felix rex on March 06, 2014, 07:15:24 AM
I made your fajitas again last week. I even searched for this thread to find the recipe. Still had to use flank instead of skirt and opted out of soy. Good again, but not as good as last time. I think b/c I was in a hurry and wasn't able to let it marinate for awhile, so it was a little tough. That flavor, though.  :thumbsup:
Title: Re: cooking
Post by: AST on March 06, 2014, 07:22:41 AM
 :billdance:
Title: Re: cooking
Post by: Cire on March 06, 2014, 08:34:17 AM
I had a great grilled flank steak that had a soy/ginger/peanut sauce.
Title: Re: cooking
Post by: felix rex on March 06, 2014, 08:44:48 AM
Do you trim a flank?


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: Cire on March 06, 2014, 09:05:56 AM
no idea

A friend made it.
Title: Re: cooking
Post by: HerrSonntag on March 06, 2014, 09:31:32 AM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk
My dad always threw the shanks out, until I made him these from my buck a few seasons back

http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/ (http://honest-food.net/2010/01/19/rainy-days-and-braised-shanks/)
Title: Re: cooking
Post by: The Big Train on March 06, 2014, 11:15:53 AM
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.

:impatient:
sorry, didn't know you were srs srs.  i already sell my food for money, part time catering.  someday it will be full time.

 :thumbs:
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 06:52:42 PM
Cauliflower with giant bacon wads.  Bout to roast that ass.

(http://img.tapatalk.com/d/14/03/07/ejehypu8.jpg)
Title: Re: cooking
Post by: AST on March 06, 2014, 06:56:06 PM
 :excited:
Title: Re: cooking
Post by: Mr Bread on March 06, 2014, 07:00:06 PM
What do you eat that with?  I mean that's not the meal right?  srs
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 06, 2014, 07:03:25 PM
cooked this up pretty quick for dinner tonight.

(http://1cupawesome.com/wp-content/uploads/2011/08/Jimmy-Johns-Club-Lulu.jpg)

 :excited: :Woot:
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:03:29 PM
Hmm. It could be. I've got some leftover pork chops and taters and veggies to go with it probably.
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:04:36 PM
Tonya, be careful. You know Jimmy John's is willing to fire you for posting about work.
Title: Re: cooking
Post by: AST on March 06, 2014, 07:18:18 PM
Tonya, be careful. You know Jimmy John's is willing to fire you for posting about work.

@GoodForAnother  #GoodForAnother

how do you page someone on gE, oh yeah, u don't...
Title: Re: cooking
Post by: puniraptor on March 06, 2014, 07:44:10 PM
Update: per bread's advice I ate the roasted bacon cauliflower by itself as a meal and it was good. All important food groups represented.
Title: Re: cooking
Post by: asava on March 06, 2014, 10:26:53 PM
(http://i.imgur.com/kBL4Rvg.jpg)

making some chocolate chip ice cream.
Title: Re: cooking
Post by: michigancat on March 06, 2014, 11:15:56 PM
Ha ha
Title: Re: cooking
Post by: jtksu on March 06, 2014, 11:29:34 PM
My deer has been rough ridin' unbelievable.   And I tolerate pheasants and quail. 

Sent from my SPH-L710 using Tapatalk

I think I've only had quail in a game stew a friend's wife made once.  I love pheasant but don't hunt much and never bird hunt.   Luckily, I have friends that do (a ton).   I should probably start.
Title: Re: cooking
Post by: OB_Won on March 07, 2014, 12:43:47 AM
(http://i.imgur.com/kBL4Rvg.jpg)
LOL!! Nice.
Title: Re: cooking
Post by: Emo EMAW on March 07, 2014, 02:59:51 PM
Pretty great day off today guys.

(http://static.fjcdn.com/large/pictures/74/41/74417e_5042170.jpg)
Title: Re: cooking
Post by: steve dave on March 07, 2014, 03:01:12 PM
asava, the seam work in your granite is of very poor craftsmanship
Title: Re: cooking
Post by: asava on March 07, 2014, 03:10:42 PM
asava, the seam work in your granite is of very poor craftsmanship

no disagreement there. just found a lose tile in the corner.  :facepalm:
Title: Re: cooking
Post by: AST on March 07, 2014, 03:30:01 PM
Pretty great day off today guys.

(http://static.fjcdn.com/large/pictures/74/41/74417e_5042170.jpg)

i'm having diffuculty believing that is indeed your picture
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on March 07, 2014, 03:33:16 PM
guns don't kill people, cholesterol kills people
Title: Re: cooking
Post by: Brock Landers on March 07, 2014, 03:34:52 PM
Yeah there's no way Emo uses those stemless wine glasses.
Title: Re: cooking
Post by: AST on March 07, 2014, 03:37:33 PM
exactly BL
Title: Re: cooking
Post by: asava on March 07, 2014, 03:44:29 PM
guns don't kill people, cholesterol dull knives kill people

fyp
Title: Re: cooking
Post by: Emo EMAW on March 07, 2014, 03:53:13 PM
Yeah there's no way Emo uses those stemless wine glasses.

Stemless since 2006 brah!
Title: Re: cooking
Post by: HerrSonntag on March 07, 2014, 03:58:28 PM
Yeah there's no way Emo uses those stemless wine glasses.

Stemless since 2006 brah!
hand-warmed wine:  :barf:
Title: Re: cooking
Post by: Cire on March 08, 2014, 09:37:12 PM
Had saffron mushroom risotto tonight with ginger soy pork tenderloin.
Title: Re: cooking
Post by: star seed 7 on March 09, 2014, 07:04:58 PM
asava, the seam work in your granite is of very poor craftsmanship

no disagreement there. just found a lose tile in the corner.  :facepalm:

i was going to say something earlier, but didn't want to be a jerk.  much more acceptable if it's tile and not slab tho.
Title: Re: cooking
Post by: Gooch on March 17, 2014, 08:29:06 PM
Made a pan seared Trout with a honey butter pecan sauce. :lick:

(http://i585.photobucket.com/albums/ss291/mvannatta/IMAG0431_zpsiag4pjh7.jpg) (http://s585.photobucket.com/user/mvannatta/media/IMAG0431_zpsiag4pjh7.jpg.html)
Title: Re: cooking
Post by: puniraptor on March 17, 2014, 08:31:54 PM
Holy eff we have the same plates what are the odds!
Title: Re: cooking
Post by: WillieWatanabe on March 17, 2014, 11:04:30 PM
does anyone have round plates anymore? or people only take square ones out for photos?
Title: Re: cooking
Post by: The Big Train on March 17, 2014, 11:09:13 PM
Made a pan seared Trout with a honey butter pecan sauce. :lick:

(http://i585.photobucket.com/albums/ss291/mvannatta/IMAG0431_zpsiag4pjh7.jpg) (http://s585.photobucket.com/user/mvannatta/media/IMAG0431_zpsiag4pjh7.jpg.html)

So what was the main course?
Title: Re: cooking
Post by: Emo EMAW on March 18, 2014, 09:09:07 AM
does anyone have round plates anymore? or people only take square ones out for photos?

We have round plates but only because we have round cabinets.
Title: Re: cooking
Post by: puniraptor on March 18, 2014, 09:10:22 AM
last night i made BLTs with bacon weave. will never make bacon slice blts again.
Title: Re: cooking
Post by: Dr Rick Daris on March 18, 2014, 09:15:42 AM
does anyone have round plates anymore? or people only take square ones out for photos?

We have round plates but only because we have round cabinets.

my cabinets are square but our dishwasher is round. we also went w/ round plates.
Title: Re: cooking
Post by: felix rex on March 18, 2014, 02:50:45 PM
I'm making those fajitas again. Chicken and beef this time. Didn't have serrano and started to sub in some jalapeño and decided against it.


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: AST on March 20, 2014, 06:21:07 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer


(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

Title: Re: cooking
Post by: WillieWatanabe on March 20, 2014, 06:39:18 PM
nice round plates, ast. :thumbs:
Title: Re: cooking
Post by: AST on March 20, 2014, 06:41:05 PM
nice round plates, ast. :thumbs:

it's a bowl  :Wha:
Title: Re: cooking
Post by: WillieWatanabe on March 20, 2014, 06:42:31 PM
damnit.



looks great though.
Title: Re: cooking
Post by: AST on March 20, 2014, 06:43:58 PM
damnit.



looks great though.

all my plates are round tho  :thumbsup:
Title: Re: cooking
Post by: jtksu on March 20, 2014, 11:24:39 PM
damnit.



looks great though.

all my plates are round tho  :thumbsup:

Whelp, guess my square bowl suggestion isn't needed here.     :buh-bye:
Title: Re: cooking
Post by: DQ12 on April 02, 2014, 08:47:55 PM
Made some salsa chicken in the crock pot tonight.  I made a 'to and my roommate made "nachos." 

It was on point
Title: Re: cooking
Post by: Dr Rick Daris on April 02, 2014, 09:40:59 PM
Made some salsa chicken in the crock pot tonight.  I made a 'to and my roommate made "nachos." 

It was on point

good job, tip.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 12:15:46 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer


(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"
Title: Re: cooking
Post by: pissclams on April 03, 2014, 12:23:57 PM
i hate red onions, honestly wish someone would make them illegal, what's the point? 

same with those red and green nacho chips, what's the point? 

hey neat, we're colorful. dumb.  :flush:
Title: Re: cooking
Post by: AST on April 03, 2014, 01:28:15 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer



(http://i60.photobucket.com/albums/h27/poimen/20140320_180439_zps974a6e87.jpg)

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 01:29:16 PM
quit following ast around
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 01:31:08 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
Title: Re: cooking
Post by: star seed 7 on April 03, 2014, 01:32:28 PM
i hate red onions, honestly wish someone would make them illegal, what's the point? 

same with those red and green nacho chips, what's the point? 

hey neat, we're colorful. dumb.  :flush:

 :thumbs:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:40:41 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.

whats with the weird boner you have for me to approve all the food you make, bro? is this like the little bro wants big bro to notice him cuz he has a big ole bone in his pants for big bro? its cool if you do but that's not me. that aint me, bro. that aint me.
Title: Re: cooking
Post by: AST on April 03, 2014, 01:44:03 PM
a lil' bb watching food.  baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs.  washed down with cold beer

"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"

what is with the weird boner you have for me?  is this like the boy on the schoolyard pulling the girl's hair?  i don't go that way dood.  it's cool if you do but that's not me.

whats with the weird boner you have for me to approve all the food you make, bro? is this like the little bro wants big bro to notice him cuz he has a big ole bone in his pants for big bro? its cool if you do but that's not me. that aint me, bro. that aint me.

well that was an original and refreshing post, i was worried it was going to be more of the same old creep bullshit that lacks any sort of substance

Title: Re: cooking
Post by: CNS on April 03, 2014, 01:47:49 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

Take the seeds out next time.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:48:07 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 01:50:28 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

Take the seeds out next time.

Oh no, it was great. I just wasn't expecting it.
Title: Re: cooking
Post by: AST on April 03, 2014, 01:53:46 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

i think the word you are looking for is sustenance.  looks good though, hot dogs are so american.

Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:55:50 PM
food is a substance duh
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 01:56:45 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 01:57:23 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

i think the word you are looking for is sustenance.  looks good though, hot dogs are so american.

Looks like an extra long mozzarella stick
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 01:58:18 PM
its a cheeseburger roller you assholes. hot dog omg do you guys even know how to cook?!  :lol:
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:00:04 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?
Title: Re: cooking
Post by: pissclams on April 03, 2014, 02:02:51 PM
jalapenos are weird.   sometimes they're really hot and sometimes they're really not, just like the old website.  weird huh?
Title: Re: cooking
Post by: jtksu on April 03, 2014, 02:04:16 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:04:59 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 02:06:37 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.

oh wow, LOL
Title: Re: cooking
Post by: jtksu on April 03, 2014, 02:06:53 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?

Are you some sort of deviled egg champion or something?   What's your highest total?  I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.

I believe I'm on record saying I could eat 100.

 :sdeek:

My little brother will toss back a dozen on Thanksgiving like it's nothing but I'm not sure he could approach the century mark.   Sorry for wasting your time.
Title: Re: cooking
Post by: Stevesie60 on April 03, 2014, 02:11:21 PM
I feel like that's significantly easier than finishing a large order from Hunam, which I've done stone sober on multiple occasions. Maybe I'm underestimating all the mayo that I'll be devouring.
Title: Re: cooking
Post by: ChiComCat on April 03, 2014, 02:16:32 PM
What was the decision on what constitutes a deviled egg - a full egg or one of the halves
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 02:17:50 PM
What was the decision on what constitutes a deviled egg - a full egg or one of the halves

One of the halves.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 02:21:17 PM
there's a lot of variety when it comes to deviled eggs, you can add crab, chipotle, jalapeno, the possibilities are endless
Title: Re: cooking
Post by: asava on April 03, 2014, 02:58:40 PM
there's a lot of variety when it comes to deviled eggs, you can add crab, chipotle, jalapeno, the possibilities are endless

like little edible boats, really.
Title: Re: cooking
Post by: waks on April 03, 2014, 03:00:38 PM
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.

When are we going to have our deviled egg or crostini eat off?

Who is going to buy all these deviled eggs I am going to consume?
I will buy if you actually eat 100 (no puking and we probably need some sort of time limit). But I will not make them. eff making deviled eggs.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:04:26 PM
i would bid on a deviled egg eatoff sponsorship at FF
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:05:10 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:07:15 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed

i would imagine the main bottleneck is peeling the eggs?  filling them is pretty pud iyam but maybe there's some stud peeler types here
Title: Re: cooking
Post by: Gooch on April 03, 2014, 03:09:58 PM
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed

i would imagine the main bottleneck is peeling the eggs?  filling them is pretty pud iyam but maybe there's some stud peeler types here

(http://ecx.images-amazon.com/images/I/3163WaBKIDL.jpg)
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:15:10 PM
what kind of hard boiled egg iron maiden am i looking at here :surprised:
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:16:07 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:26:41 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)

THATS rough ridin' IMPOSSIBLE
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:29:32 PM
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)

THATS rough ridin' IMPOSSIBLE

also, it did not appear to be significantly easier or faster than hand peeling an egg.

egg peeling ease is very dependent on cooking and egg age and hard to get right
Title: Re: cooking
Post by: Tobias on April 03, 2014, 03:31:59 PM
also, it did not appear to be significantly easier or faster than hand peeling and egg.

egg peeling ease is very dependent on cooking and egg age and hard to get right

yeah, reviews make it sound like a real POS.  i'd make like a million deviled eggs if pre-peeled ones were handed to me, but eff peeling more than a dozen.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:35:43 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 03:40:09 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 03:41:42 PM
id watch that. also a competition for who can buy rowdy boyy the most beers.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:44:18 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:44:38 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.


what if they are on the same team?
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:45:00 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

is there a machine to help unwrap slim jims?

i mean people on his team could help them unwrap i suppose.


what if they are on the same team?


idk. tough call on that one. not sure.
Title: Re: cooking
Post by: Dr Rick Daris on April 03, 2014, 03:45:20 PM
gah! daris is a chingon sock!
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 03:53:35 PM
Sign me up. Mrs Stevesie has to finish his meals for him on a regular basis so I already know I'd win. How many Slim Jim do you think you can eat, BabyBird60? 10? 15? Doesn't matter because I can eat all 100; I'm a man, not a baby bird.
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:01:17 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:12:57 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:16:48 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

That dry dog turd in a bun is something you should really be proud of then
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:17:39 PM
were you drunk when you deployed your condiments in such an uneven fashion?
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:19:35 PM
were you drunk when you deployed your condiments in such an uneven fashion?

forensic evidence indicates he's got 3-6 months left :frown:
Title: Re: cooking
Post by: The Big Train on April 03, 2014, 04:19:56 PM
that 'top too  :Yuck:
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:20:17 PM
were you drunk when you deployed your condiments in such an uneven fashion?

forensic evidence indicates he's got 3-6 months left :frown:

 :cry:
Title: Re: cooking
Post by: Spracne on April 03, 2014, 04:23:12 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

You should have relished that puppy.
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:25:54 PM
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:28:47 PM
wow, what is this, everyone make fun of tonya day? cmon! thought we were all friends.

guess ill just buy all my food from now on and microwave it or just get jimmy johns or QT stuff. :frown:
Title: Re: cooking
Post by: puniraptor on April 03, 2014, 04:31:36 PM
QT has great service, I'm sure they wouldn't mine accurately applying your condiments for you.
Title: Re: cooking
Post by: Shooter Jones on April 03, 2014, 04:39:19 PM
You should have relished that puppy.

tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:

do you guys think it should have relish on it cause there is a hot dog bun involved, or do you actually put relish on your cheeseburgers?
Title: Re: cooking
Post by: Tobias on April 03, 2014, 04:40:22 PM
there's one guy, and his name is spracne
Title: Re: cooking
Post by: Spracne on April 03, 2014, 04:44:13 PM
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup. 
Title: Re: cooking
Post by: EllRobersonisInnocent on April 03, 2014, 04:44:56 PM
what?  No, I was just telling him to relish that puppy, to really enjoy it.

However, I really don't know what that thing is.  I skipped to the last page and haven't read the rest of the thread.  Guess I need to ketchup.

It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).
Title: Re: cooking
Post by: pissclams on April 03, 2014, 04:46:48 PM
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?


(http://scene7.samsclub.com/is/image/samsclub/0002620061368_A?$img_size_380x380$)

i'm showing up to fattyfest w/ 2 boxes of these.  one for rowdy and one for stevsie.  may the best man win.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:50:06 PM
I roll that crap up fresh err'day.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 04:53:04 PM
you must unwrap your own SJ's
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 03, 2014, 04:57:10 PM
you must unwrap your own SJ's

I don't eat that processed garbage. I only cook fresh food for myself.
Title: Re: cooking
Post by: Demo158 on April 03, 2014, 05:03:57 PM
glad you brought up substance. totally forgot to post what I cooked for lunch-

(http://3.bp.blogspot.com/_lPiECWVzadk/TFB0UVgfAxI/AAAAAAAAA7Q/VWT_qBaMqbk/s1600/RollerBun2.jpg)

That looks rough ridin' disgusting

well that's rude. I spent like 25 minutes cooking it up.

That dry dog turd in a bun is something you should really be proud of then
I found this exchange hilarious.
Title: Re: cooking
Post by: Emo EMAW on April 03, 2014, 05:28:05 PM
Get this snack crap out of this thread.


Sent from my iPhone using Tapatalk
Title: Re: cooking
Post by: Tobias on April 03, 2014, 05:30:01 PM
case opened!
Title: Re: cooking
Post by: Shooter Jones on April 03, 2014, 05:43:05 PM
It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).

would try.
Title: Re: cooking
Post by: pissclams on April 03, 2014, 06:07:47 PM

Get this snack crap out of this thread.


Sent from my iPhone using Tapatalk
goE is becoming one master thread
the winds of change are blowin son
Title: Re: cooking
Post by: jtksu on April 03, 2014, 11:39:48 PM
I feel like eating a case of slim jims would mummify you from the inside or something.   Also, I think you're supposed to add baking soda (or baking chowder?) to the water when cooking eggs.   Makes the shell peel right off.   (And mummifies you from the inside a little.)
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 10:49:34 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 11:12:01 AM
I got a just regular old knife block set as a housewarming gift that I've used for the last 4 years.  I've only had them sharpened once (bought whetstones and did it myself, but you can take them places) and they still work great.  I don't know how much they cost originally, but I don't think they were expensive, I know they are cast rather than forged steel so the whole set was probably under $100.   One thing that has made them last 4 years, still sharp is just handling them properly.  Only cut on wood/platics cutting boards, hone the blade prior to every (most every) use, hand dry on a kitchen towl and return to the block after you're done (never in the dish washer)

If you're having problem with dull knives, i'd imagine you might be committing one ore more of the above sins.  If that's the case a really nice knife can get dull just as fast as a cheap one if mishandled.  If you do care for your knives and just crave a super sharp edge, look for forged knives versus cast/pressed/stamped blades.  That's the functional distinction between different levels of quality. 

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=forged%20knives&sprefix=forged+knive%2Cgarden (http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=forged%20knives&sprefix=forged+knive%2Cgarden)
Title: Re: cooking
Post by: asava on April 08, 2014, 11:13:13 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 11:18:50 AM
AST & others... Looking to buy a set of cheap, but decent knives.  Thinking that I'd like to be in the $100-$150 range total.  Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives?  I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.

Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
Asava, i'm more partial to my santoku than my chef's knife, its pretty much my go to blade.  I just prefer the balance and feel in my hand to my chef's knife.  They both came in a knife set, so it could be the case that the set had a nice santoku and a shitty chef's knife.   In what instances should I use one versus the other?  Do they serve different niches or is it just two different approaches to the same problem?
Title: Re: cooking
Post by: AST on April 08, 2014, 11:26:38 AM
the 3 high quality knives i can't do without are santoku, paring, serated utility.  once you get the hang of a nice 5" or 7" santoku the only thing you will need a chefs knife fore is melons, cabbage, lulettuce and the like.  a cheap but sharp chef's knife can handle those.
Title: Re: cooking
Post by: asava on April 08, 2014, 11:36:00 AM
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 12:24:23 PM
:thumbs: Thanks guys! gE is simply the best.
Title: Re: cooking
Post by: pissclams on April 08, 2014, 12:24:54 PM
they're all good 8man
Title: Re: cooking
Post by: puniraptor on April 08, 2014, 01:14:13 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
Title: Re: cooking
Post by: AST on April 08, 2014, 01:17:20 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

steak knife
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:24:14 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.
Title: Re: cooking
Post by: puniraptor on April 08, 2014, 01:26:41 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.

mine is very rarely used, its true, but is still extremely useful for cutting bread.
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:34:35 PM
I use all the others that come in the block on the reg.   :dunno:
Title: Re: cooking
Post by: Mr Bread on April 08, 2014, 01:38:06 PM
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.

(http://www.chefscatalog.com/img/products/285x285/90984_285.jpg)

Bread knife.

mine is very rarely used, its true, but is still extremely useful for cutting bread.

Pfft.  Not on your best day. 
Title: Re: cooking
Post by: CNS on April 08, 2014, 01:44:07 PM
Mine is super good at cutting french bread, but pretty much annihilates anything else, unless I have missed the whole idea and cut bread should look like a pack of wild dogs tore it apart and someone broke up the dog bread party by dropping in a few hand granades.
Title: Re: cooking
Post by: asava on April 08, 2014, 01:59:45 PM
a good bread knife also doubles as a great tomato slicer.
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 02:51:36 PM
Any serrated knife that's not a bread knife.
Title: Re: cooking
Post by: pissclams on April 08, 2014, 02:53:42 PM
a good bread knife also doubles as a great tomato slicer.

the best bread/tomato slicers are also the best beer can slicers
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 08, 2014, 03:13:43 PM
used my bread knife yesterday to cut this bad boy I cooked up-

(http://adayinthewife.com/wp-content/uploads/2013/03/Subway-Meatball-Marinara-Sub.jpg)

(meatball sub)
Title: Re: cooking
Post by: HerrSonntag on April 08, 2014, 03:27:34 PM
This knife talk has meen creeping Amazon, someone talk me out of buying a new knife I probably don't need:

(http://ecx.images-amazon.com/images/I/21IjRigrl8L.jpg)

http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2 (http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2)
Title: Re: cooking
Post by: 8manpick on April 08, 2014, 04:21:52 PM
This knife talk has meen creeping Amazon, someone talk me out of buying a new knife I probably don't need:

(http://ecx.images-amazon.com/images/I/21IjRigrl8L.jpg)

http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2 (http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2)

I would talk you out of it, except I was looking at getting that same one.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 08, 2014, 04:55:07 PM
I have one of those knives. I used it to cut bread and pork chops and cheese.
Title: Re: cooking
Post by: jtksu on April 08, 2014, 11:43:24 PM
a good bread knife also doubles as a great tomato slicer.

I like using them on citrus fruits, especially the ones with offset handles.
Title: Re: cooking
Post by: star seed 7 on April 09, 2014, 01:23:46 AM
a bread knife?  i rip bread apart with my hands :don'tcare:
Title: Re: cooking
Post by: jtksu on April 09, 2014, 11:11:37 PM
a bread knife?  i rip bread apart with my hands :don'tcare:

Pfft.  I pay someone to slice it for me.   It's the best thing since well, ever.    :kstategrad:
Title: Re: cooking
Post by: bones129 on April 09, 2014, 11:22:15 PM
My super pocket knife does the trick. I even rinse it off before I slice bread, or any other food for that matter.
Title: Re: cooking
Post by: AST on April 12, 2014, 07:40:11 PM
whipped up a little dinner for 65 today.  pulled pork w/ fuji apple slaw sandwiches, roasted chipotle mac & cheese, prime sirloin wrapped asparagus, sage sausage stuffed mushrooms, goat cheese & roasted red pepper crostini


i am tired


(http://i60.photobucket.com/albums/h27/poimen/20140412_185821_zpsfc8f5369.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185817_zps384f2050.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185808_zpse601739a.jpg)


(http://i60.photobucket.com/albums/h27/poimen/20140412_185757_zps8b0390bc.jpg)

Title: Re: cooking
Post by: CNS on April 12, 2014, 07:46:30 PM
(http://img.tapatalk.com/d/14/04/13/e7yzahun.jpg)

Steak tacos for four.  I am pooped.
Title: Re: cooking
Post by: The Big Train on April 12, 2014, 09:01:59 PM
AST what price range does that run? Asking for a friend
Title: Re: cooking
Post by: AST on April 12, 2014, 09:05:47 PM
AST what price range does that run? Asking for a friend
just over $1000
Title: Re: cooking
Post by: CNS on April 12, 2014, 09:07:19 PM
Nice.  Pretty good supplemental. 
Title: Re: cooking
Post by: The Big Train on April 12, 2014, 09:08:06 PM
AST what price range does that run? Asking for a friend
just over $1000

 :Wha: thanks  :thumbs:
Title: Re: cooking
Post by: AST on April 12, 2014, 11:00:17 PM
Nice.  Pretty good supplemental.

especially when you add in the 25% they gave me.  i guess they were well pleased as i only set up and tore down.
Title: Re: cooking
Post by: jtksu on April 13, 2014, 12:11:05 AM
AST what price range does that run? Asking for a friend
just over $1000

Jeez.   $15 a person seems very reasonable.   You could have quoted quite a bit more and I wouldn't have flinched.
Title: Re: cooking
Post by: star seed 7 on April 13, 2014, 03:13:06 AM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)
Title: Re: cooking
Post by: jtksu on April 13, 2014, 04:07:59 AM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)

I assume he grilled them so the steak would be perfectly cooked at the same time as the asparagus.   I'm fully torqued just thinking about it.    :excited:
Title: Re: cooking
Post by: AST on April 13, 2014, 07:12:15 AM
AST what price range does that run? Asking for a friend
just over $1000

Jeez.   $15 a person seems very reasonable.   You could have quoted quite a bit more and I wouldn't have flinched.

i gave them a pretty good deal as only 1 of the 65 had ever had my food before.  i wanted them to enjoy it and have plenty of food.  all 30 of the business cards i left were gone when i arrived to clean up so i believe mission accomplished.
Title: Re: cooking
Post by: WonderMeal on April 13, 2014, 08:02:12 AM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
Title: Re: cooking
Post by: ChiComCat on April 13, 2014, 12:37:21 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

With the vegans I know, I start with a hummus dip or guac.  They are actually good, will be inclusive to everyone, and don't require a lot of weird stuff to make vegan.  Should give them something to fill up on a bit if the vegan entrees don't turn out.  I love cajun food so occasionally I will do a red beans and rice as well.
Title: Re: cooking
Post by: AST on April 13, 2014, 08:41:15 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

1. i am lost with vegan fare, sorry no help

2. my only experience with chipotle is with powdered spice or canned for an enchilada sauce i am ashamed to say.  please keep us up to date on your chipotle cooking experiences as i know i am looking forward to learning from you
Title: Re: cooking
Post by: AST on April 13, 2014, 08:53:48 PM
Prime sirloin wrapped asparagus?

(http://th565.photobucket.com/albums/ss94/jaybo2099/th_468_jaw_dropping.gif)

this is an easy one and you'll look like a freaking stud to that filly you are chasing or done caught

shave/thin slice ribeye or sirloin off a roast like you would for a cheesesteak
wrap asparagus 1.5-2 times, firmly smashing the beef in place
marinate for 1 hour in 2 part balsamic, 1 part soy, 1 part worester, 1 part lemon juice
remove from marinade and sprinkle w/ s&p
either grill or bake @350 in a glass dish brushed with evoo
Title: Re: cooking
Post by: DQ12 on April 14, 2014, 12:22:05 AM
slow cooking some bbq chicken this evening.  should be ready when i wake up tomorrow, and going to enjoy 4 lunch.

Title: Re: cooking
Post by: Spracne on April 14, 2014, 08:10:01 AM
I don't understand why vegan is such a dirty word in most parts of the country.  I mean, it's basically been proven to be the superior diet for humans. 
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 09:16:12 AM
I don't understand why vegan is such a dirty word in most parts of the country.  I mean, it's basically been proven to be the superior diet for humans. 
Who proved that?  Just because its popular amongst some lay about celebrities, doesn't make it a good idea.
Title: Re: cooking
Post by: CNS on April 14, 2014, 10:23:16 AM
I don't think Vegan is a dirty word.  That said, I just don't know exactly the rules.  Is that no meat or any animal products, or do they eat fish, milk, eggs, cheese?  I have never cooked a meal to be intentionally vegan.
Title: Re: cooking
Post by: EllRobersonisInnocent on April 14, 2014, 10:29:42 AM
Vegan is not the best diet. That's just absurd.
Title: Re: cooking
Post by: asava on April 14, 2014, 10:34:17 AM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

With the vegans I know, I start with a hummus dip or guac.  They are actually good, will be inclusive to everyone, and don't require a lot of weird stuff to make vegan.  Should give them something to fill up on a bit if the vegan entrees don't turn out.  I love cajun food so occasionally I will do a red beans and rice as well.

ChiCat has the right idea here. Hummus, guac, wild rice, etc. I will be completely honest, i don't think I've ever made a straight up vegan meal before. A few sides here and there, but never really thought about doing a full meal. I could think of a few really easy tacos that you could make:

Charred peppers and onions; black beans and lime; spanish rice...

Maybe also a soup, either gazpacho/red pepper or vichyssoise (gonna have to find a cream substitute for that though).

Would be interested to see what you come up with. I'll give it some more thought and maybe come up with a few things.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:09:08 AM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions. 
Title: Re: cooking
Post by: asava on April 14, 2014, 11:13:43 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:16:30 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

Yup, some simple elegance like that can straight knock your taste buds out of bounds!
Title: Re: cooking
Post by: asava on April 14, 2014, 11:18:55 AM
Real talk: do you think Guy Fieri has ever made a vegan dish?


Title: Re: cooking
Post by: Dugout DickStone on April 14, 2014, 11:21:40 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:28:07 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg

No, not really

flour + water = dough

dough + heat = bread

everything else is flavor/texture.

Yes, many breads contain milk and eggs, but it's hardly ubiquitous.  Most french bread is vegan.  There is an old adage in the Gastronomique that translates roughly to "only those who do not know how to cook use milk and eggs to make bread."

Title: Re: cooking
Post by: puniraptor on April 14, 2014, 11:29:37 AM
what about yeast in bread? do monocelluar organisms deserve vegan protections?
Title: Re: cooking
Post by: asava on April 14, 2014, 11:33:47 AM
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.

bread = butter/milk/egg

No, not really

flour + water = dough

dough + heat = bread

everything else is flavor/texture.

Yes, many breads contain milk and eggs, but it's hardly ubiquitous.  Most french bread is vegan.  There is an old adage in the Gastronomique that translates roughly to "only those who do not know how to cook use milk and eggs to make bread."

very true. there are plenty of breads that can be made without the use of milk and eggs, and they are all delicious.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 11:35:02 AM
what about yeast in bread? do monocelluar organisms deserve vegan protections?

Don't be so psyllium.
Title: Re: cooking
Post by: CNS on April 14, 2014, 12:06:18 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.
Title: Re: cooking
Post by: jtksu on April 14, 2014, 12:11:10 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

Never really thought about breakfast.    :sdeek:
Title: Re: cooking
Post by: DQ12 on April 14, 2014, 12:13:22 PM
UPDATE: That chicken is on POINT.  Added some stubbs and a little wing sauce to the pulled chicken this morning.  Just ate it up for lunch.  Plus tons left over.

Maybe i'll put it in some kraft mac and cheese tonight.  Whoa.  Could you even imagine that?
Title: Re: cooking
Post by: asava on April 14, 2014, 12:16:08 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:
Title: Re: cooking
Post by: CNS on April 14, 2014, 12:20:18 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:

Sounds delish for tomorrow, but could imagine wanting to kill myself after eating that everyday for the next year. 

Also, how bad does it suck to be a vegan at breakfast time in a cold climate? 

What is the diet where you are mostly vegan but can have poultry and fish?  I could do that, no prob
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:25:09 PM
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time. 

Breakfast would suck, though.

don't see much wrong with fresh fruit, granola or smoothies? :dunno:

Sounds delish for tomorrow, but could imagine wanting to kill myself after eating that everyday for the next year. 

Also, how bad does it suck to be a vegan at breakfast time in a cold climate? 

What is the diet where you are mostly vegan but can have poultry and fish?  I could do that, no prob

Just do you, CNS.  People get too caught up in labeling things.
Title: Re: cooking
Post by: asava on April 14, 2014, 12:33:18 PM
Speaking of granola, here is a recipe for probably the best i've ever had:

2 3?4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1?2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3?4 cup dried sour cherries.

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

Adapted from Daniel Humm, Eleven Madison Park, New York.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:41:18 PM
Wow!  It's like I'm mining for food in Flavortown River.  Oh look! huge nuggets of granola!
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 14, 2014, 12:46:51 PM
are hot pockets vegan?
Title: Re: cooking
Post by: Dugout DickStone on April 14, 2014, 12:47:17 PM
Selling overpriced food to people trying the vegan thing has gotta be very lucrative
Title: Re: cooking
Post by: Spracne on April 14, 2014, 12:51:01 PM
Selling overpriced food to people trying the vegan thing has gotta be very lucrative

John Mackey agrees.
Title: Re: cooking
Post by: CNS on April 14, 2014, 02:09:33 PM
Granola is super good in milk.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 02:12:20 PM
Granola is super good in milk.

Almond milk, amirite?
Title: Re: cooking
Post by: CNS on April 14, 2014, 02:13:49 PM
Granola is super good in milk.

Almond milk, amirite?

Yes, that is good, too.  #MilkAllergyHumbleBrag
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 03:55:57 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Title: Re: cooking
Post by: jtksu on April 14, 2014, 04:01:33 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

I'll be the first to admit that Americans rely too much on animal proteins but his statement was pretty silly.   
Title: Re: cooking
Post by: star seed 7 on April 14, 2014, 04:07:26 PM
vegan sounds absolutely terrible.  why would you cut out all the most delicious stuff on earth?
Title: Re: cooking
Post by: puniraptor on April 14, 2014, 04:08:07 PM
vegan sounds absolutely terrible.  why would you cut out all the most delicious stuff on earth?

plants don't have bones :ck:
Title: Re: cooking
Post by: Mr Bread on April 14, 2014, 04:15:46 PM
seven's inflammation is off the charts. 
Title: Re: cooking
Post by: star seed 7 on April 14, 2014, 04:20:44 PM
seven's inflammation is off the charts.

whoa bro, no need to katdaddy the cooking thread
Title: Re: cooking
Post by: Emo EMAW on April 14, 2014, 04:27:05 PM
I've decided:  Bread is a Spracne sock.
Title: Re: cooking
Post by: star seed 7 on April 14, 2014, 04:31:54 PM
you guys go ahead and live an existence without chicken fingers and mac and cheese and cheeseburgers and pizza and eggs and buttermilk biscuits and sirloin wrapped asparagus and smoked turkey and pulled pork and lots of other things that taste better than "plant based" materials, i'll just be over here enjoying what i eat while you choke down a shot of wheatgrass.
Title: Re: cooking
Post by: Emo EMAW on April 14, 2014, 04:44:21 PM
seven has just been killing it with me lately.  :love:  It's like, is that even the same guy?  Don't even care!  :D
Title: Re: cooking
Post by: jmlynch1 on April 14, 2014, 06:01:36 PM
you guys go ahead and live an existence without chicken fingers and mac and cheese and cheeseburgers and pizza and eggs and buttermilk biscuits and sirloin wrapped asparagus and smoked turkey and pulled pork and lots of other things that taste better than "plant based" materials, i'll just be over here enjoying what i eat while you choke down a shot of wheatgrass.
fun fact:papa johns garlic butter sauce is vegan, as are Oreos.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 07:56:55 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Title: Re: cooking
Post by: 'taterblast on April 14, 2014, 07:57:40 PM
i'm going to make hamburger helper tonight
Title: Re: cooking
Post by: HerrSonntag on April 14, 2014, 08:03:44 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.
Title: Re: cooking
Post by: Spracne on April 14, 2014, 08:05:20 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.

Not really sure what you're trying to compensate for, but an obsession with Big Meat surely is not the answer.
Title: Re: cooking
Post by: 'taterblast on April 14, 2014, 08:06:17 PM
Big Meat
Title: Re: cooking
Post by: star seed 7 on April 14, 2014, 08:10:19 PM
big meat are pretty cool dudes
Title: Re: cooking
Post by: ben ji on April 14, 2014, 08:25:07 PM
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.

I once filet'd half these crappie with a REGULAR STEAK KNIFE while our bro #harripants #1440 #bighead used my filet knife to clean the other half.

(http://img.tapatalk.com/d/13/04/07/desa8ehe.jpg)


It. Sucked. So. Bad.

My hand cramped up and I ended up butchering half the filets :-/
Title: Re: cooking
Post by: puniraptor on April 14, 2014, 08:29:32 PM
Holy balls Ben Ji!
Title: Re: cooking
Post by: jtksu on April 14, 2014, 08:32:37 PM
Vegan really isn't very complicated, and really, that's the point.  I think a better, less-stigmatized term for the same thing is "plant-based diet."  The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat.  If it is made from or derived from animals or animal products, don't use it to prepare your food.  This includes eggs, milk (and cheese, by extension) and fish (fish are not plants).  There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.

Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?

Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.

Not really sure what you're trying to compensate for, but an obsession with Big Meat surely is not the answer.


Big Meat got KSU awesome facilities.  #Nomeat some how got KU a football track and Weis.
Title: Re: cooking
Post by: Cire on April 14, 2014, 10:08:02 PM
I'm all for Meat in moderation but vegan can eff right off
Title: Re: cooking
Post by: Emo EMAW on April 15, 2014, 09:32:15 AM
Whoever suggested doing vegan one or two days a week...that's not vegan.  Vegan is a lifestyle. All day err day kinda deal.
Title: Re: cooking
Post by: jtksu on April 15, 2014, 10:55:33 AM
Whoever suggested doing vegan one or two days a week...that's not vegan.  Vegan is a lifestyle. All day err day kinda deal.

Good Lord this sounds incredibly douchy.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 11:08:26 AM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)
Title: Re: cooking
Post by: Tobias on April 15, 2014, 11:16:20 AM
textured vegetable protein :love:
Title: Re: cooking
Post by: Stevesie60 on April 15, 2014, 11:25:23 AM
Back to no carbs. One of my go-to's is a meatball salad. Spinach, a couple of meatballs, mozzarella, red pepper flakes and olive oil.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 11:41:03 AM
textured vegetable protein :love:

more #rittas = more #weight. #science
Title: Re: cooking
Post by: Tobias on April 15, 2014, 11:41:48 AM
textured vegetable protein :love:

more #rittas = more #weight. #science

can confirm, and i don't even lift bro
Title: Re: cooking
Post by: Spracne on April 15, 2014, 11:46:12 AM
omg guize, mung beans & kale :love:
Title: Re: cooking
Post by: slucat on April 15, 2014, 12:24:05 PM
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.

Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.

1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!

2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.

*No offense, TTHOTUC. Your Hot Pockets sound outstanding.

you could do a good quinoa dish; kind of an enchilada bake thing...make enchilada sauce with veg stock rather than chicken, use black beans, some of your peppers and get some fake cheese...boom yum.  a mexican themed easter might be a bit out there, but I'd go all in with guac (like others suggested) and chips, salsa, tortillas (i'm sure they make those vegan).

For a non-mexican dish you could use quinoa as a base, and saute a variety of mushrooms olive oil (with maybe shallots and garlic), season it all up and bake? Serve with good bread, this could be a main for your vegan guests and a side for the rest.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 15, 2014, 01:04:47 PM
talk crap on my cooking again son and see what happens
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 01:08:48 PM
talk crap on my cooking again son and see what happens

who is that directed at?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 15, 2014, 01:11:14 PM
talk crap on my cooking again son and see what happens

who is that directed at?

not now metalhead im trying to be a badass like the guy from hells kitchen.
Title: Re: cooking
Post by: Asteriskhead on April 15, 2014, 01:44:16 PM
talk crap on my cooking again son and see what happens

who is that directed at?

not now metalhead im trying to be a badass like the guy from hells kitchen.

yes, chef
Title: Re: cooking
Post by: The Big Train on April 15, 2014, 01:46:01 PM
Cooked this up today for lunch

(http://www.mreinfo.com/images/news/hungryman-mexicanfiesta-1.jpg)
Title: Re: cooking
Post by: asava on April 15, 2014, 02:16:50 PM
made a legit meatball sub for lunch today using some sauce i made on Sunday for spaghett. 
Title: Re: cooking
Post by: Spracne on April 15, 2014, 02:29:54 PM
Had some green juice I made and a cup of coffee for lunch.
Title: Re: cooking
Post by: meow meow on April 15, 2014, 02:37:35 PM
this is a cooking thread, not drinks thread
Title: Re: cooking
Post by: star seed 7 on April 15, 2014, 03:10:45 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

El mont is BITB at frozen ritos. Red, purple and orange are all great
Title: Re: cooking
Post by: WillieWatanabe on April 15, 2014, 06:01:41 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

you don't know how much i love these. embarrassing really.
Title: Re: cooking
Post by: Spracne on April 15, 2014, 06:48:59 PM
Superfluous lime and cilantro added to wrapper to deceive soccer moms.
Title: Re: cooking
Post by: IPA4Me on April 15, 2014, 06:53:26 PM
Dropped cabbage roll soup in the crock pot before work. Sure nice to come home to dinner ready to go.
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:07:56 PM
excrement diarrhea entrails maggot yellow brown pus.   Sure nice to come home to dinner ready to go.

:flush:
Title: Re: cooking
Post by: AST on April 15, 2014, 08:12:07 PM
Dropped cabbage roll soup in the crock pot before work. Sure nice to come home to dinner ready to go.

sounds delicious!  cabbage is such a great food!
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:17:41 PM
agreed that cabbage is great if you live in equatorial guinea and are literally starving to death.  otherwise you might as well serve it to me right down the middle of the plate because i'm taking a bat to the piece of crap fruit/veg/thing and aiming the green ball of crap right for your forehead.
Title: Re: cooking
Post by: Bloodfart on April 15, 2014, 08:21:06 PM
sauerkraut tho
Title: Re: cooking
Post by: Spracne on April 15, 2014, 08:24:28 PM
Corned Beef & Cabbage, chopped cabbage for a great crunch on tacos, bierocks... whatchu on about?
Title: Re: cooking
Post by: pissclams on April 15, 2014, 08:24:46 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.
Title: Re: cooking
Post by: Spracne on April 15, 2014, 08:25:50 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

A brat that hates brats, whatdoyaknow?
Title: Re: cooking
Post by: DQ12 on April 15, 2014, 09:43:00 PM
cooked up one of these bad boys last night.

(http://i.walmartimages.com/i/p/00/07/10/07/01/0007100701411_500X500.jpg)

El mont is BITB at frozen ritos. Red, purple and orange are all great
The only two flavors of El Monterey worth going after are the Spicy Taco Picante 'tos and (to a lesser extent) the bean, cheese and jalapeno chimis.  Everything else is meh, or requires salsa.  But the Spicy Taco Picantes are so good.  So so good.  I bet I go through almost a pack a week. 

I went to the store two days ago to pick up some more and they were all out of the STPs and and chimis, so i had to go with the beef and chilli beans, which I tried for the first time tonight.  They weren't great.  I'll have to put some salsa on them next time.

I interact with the El Mont twitter account a LOT. #BurritoOn
Title: Re: cooking
Post by: Mikeyis4dcats on April 15, 2014, 09:57:42 PM
how you guys making your Monts?   I haven't had them for a while, but they are tasty pan fried.
Title: Re: cooking
Post by: HerrSonntag on April 15, 2014, 11:03:15 PM
Coleslaw is made out of cabbage, what now PC?
Title: Re: cooking
Post by: Bloodfart on April 15, 2014, 11:43:19 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

You're weird man.
Title: Re: cooking
Post by: jtksu on April 15, 2014, 11:44:45 PM
Corned Beef & Cabbage, chopped cabbage for a great crunch on tacos, bierocks... whatchu on about?

Spring rolls.
Title: Re: cooking
Post by: AbeFroman on April 15, 2014, 11:59:29 PM
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Title: Re: cooking
Post by: HerrSonntag on April 16, 2014, 12:02:31 AM
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Do you think in a blind taste test that you could distinguish the two?  Or is it just a visual thing?
Title: Re: cooking
Post by: star seed 7 on April 16, 2014, 12:17:19 AM
coleslaw is rough ridin' disgusting
Title: Re: cooking
Post by: DQ12 on April 16, 2014, 01:29:34 AM
how you guys making your Monts?   I haven't had them for a while, but they are tasty pan fried.
75 seconds in the m-wave.  that's the entire appeal of eating them.
Title: Re: cooking
Post by: ksupamplemousse on April 16, 2014, 02:12:42 AM
Baking some chocolate chip cookies right now, they taste pretty great.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 16, 2014, 07:48:29 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:
Title: Re: cooking
Post by: pissclams on April 16, 2014, 08:32:34 AM
Coleslaw is made out of cabbage, what now PC?

it is disgusting too.  why ruin fish tacos with cabbage?  the cabbage is coming off.  i don't know why they put it in old balls salads like the one's at stroud's either.

I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so  :thumbs:
Do you think in a blind taste test that you could distinguish the two?  Or is it just a visual thing?

it's a gimmick.  just like red onions.
Title: Re: cooking
Post by: CNS on April 16, 2014, 10:34:49 AM
coleslaw is rough ridin' disgusting

If by disgusting, you mean delish, then yes.
Title: Re: cooking
Post by: The Big Train on April 16, 2014, 10:56:19 AM
coleslaw is rough ridin' disgusting
Title: Re: cooking
Post by: Spracne on April 16, 2014, 10:57:17 AM
Really?  If you've never enjoyed a slaw-dog of any kind, then you're missing out.
Title: Re: cooking
Post by: CNS on April 16, 2014, 10:58:49 AM
The McNugget Aficionado crowd is really standing strong on this cabbage issue. 
Title: Re: cooking
Post by: Asteriskhead on April 16, 2014, 11:08:20 AM
i'll eat coleslaw on a carolina style bbq sandwich, but nothing else. it's gross by itself.
Title: Re: cooking
Post by: Cire on April 16, 2014, 12:06:29 PM
I've had good CS and bad CS.  Fresh with light dressing is good, creamy is gross.

and pulled pork sandwiches shouldn't be eaten without it.
Title: Re: cooking
Post by: Boom Roasted on April 16, 2014, 01:11:05 PM
I enjoy most cole slaw. It's great on a pulled pork sandwich. Jack stack has an interesting take on it but probably my favorite.
Title: Re: cooking
Post by: Mrs. Gooch on April 16, 2014, 01:22:02 PM
sauerkraut tho

yes, sauerkraut.  smells like crap, looks like afterbirth.  what could be better than some good old fashioned sauerkraut?  not much in this universe, that's what i always say.

This is correct.
Title: Re: cooking
Post by: Emo EMAW on April 16, 2014, 01:23:00 PM
I lived in Germany for four years but had my first 'kraut at that Swedish bar in Lindsborg.  Was okay.
Title: Re: cooking
Post by: Asteriskhead on April 16, 2014, 01:40:06 PM
you can't beat 'kraut on a brat.
Title: Re: cooking
Post by: IPA4Me on April 16, 2014, 01:49:16 PM
Sauerkraut is usually prepared incorrectly as most will just dump the can. You really need to drain and rinse. That improves the flavor for most.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 16, 2014, 02:05:47 PM
when it comes to cooking, ive got 2 rules:

1- if it didn't come from the 'wave, it aint gonna save (the planet from bad food)
2- sharp knives till I die
Title: Re: cooking
Post by: pissclams on April 16, 2014, 02:06:39 PM
too many germans on this bbs, too many in ks.   typical bierock defenders.  the food is crap and they don't even know it.  hilarious that the joke is on the cabbage eaters.  or not.  :lol:

cabbage.  lol. 
Title: Re: cooking
Post by: puniraptor on April 16, 2014, 02:21:51 PM
Sauerkraut is usually prepared incorrectly as most will just dump the can. You really need to drain and rinse. That improves the flavor for most.

eff that. straight from can to brat, then chug the juice.
Title: Re: cooking
Post by: star seed 7 on April 16, 2014, 02:22:51 PM
I lived in Germany for four years but had my first 'kraut at that Swedish bar in Lindsborg.  Was okay.

I'm wearing a stuga t-shirt today  :horrorsurprise:

Also german food is really gross
Title: Re: cooking
Post by: HerrSonntag on April 16, 2014, 02:36:42 PM
Bro, do you even spätzle ?
Title: Re: cooking
Post by: Emo EMAW on April 16, 2014, 03:57:55 PM
I always get the schnitzel and spatzle at Barleys Brewhaus.  That's all I ever really ordered in Germany too.  Except for pizza.

Sent from my SPH-L710 using Tapatalk

Title: Re: cooking
Post by: CNS on April 16, 2014, 04:19:17 PM
(http://static.ddmcdn.com/gif/kohlrabi-1.jpg)

I mean, what do you even do with this stuff?

I read an article on it today that said it is somewhere between cabbage and celery but caramelizes kinda like onion and is mild and almost sweet.

Sounds pretty fantastic.  Anyone use it?
Title: Re: cooking
Post by: Mr Bread on April 16, 2014, 05:32:42 PM
The McNugget Aficionado crowd is really standing strong on this cabbage issue.

Wrong.  I love cole slaw.  #nobones
Title: Re: cooking
Post by: pissclams on April 16, 2014, 06:52:03 PM
(http://static.ddmcdn.com/gif/kohlrabi-1.jpg)

I mean, what do you even do with this stuff?

I read an article on it today that said it is somewhere between cabbage and celery but caramelizes kinda like onion and is mild and almost sweet.

Sounds pretty fantastic.  Anyone use it?

yup, i use it all the time.  to poison blind people to death.
Title: Re: cooking
Post by: CNS on April 16, 2014, 07:48:12 PM
:horrorsurprise:

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: ksupamplemousse on April 16, 2014, 11:55:01 PM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 12:07:16 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.

Actually everyone does, unless you disable them of course. :nerd:
Title: Re: cooking
Post by: ksupamplemousse on April 17, 2014, 12:12:19 AM
Baking some chocolate chip cookies right now, they taste pretty great.

loooooserrrr!  :lol: take it to the baking thread you sissy girl!!!  :lol:

I've got cookies and you don't.

Actually everyone does, unless you disable them of course. :nerd:

Well, yeah...but they're not chocolatey and delicious. I don't think they are anyway.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 01:03:17 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:
Title: Re: cooking
Post by: EllRobersonisInnocent on April 17, 2014, 01:13:51 PM
That's a disgusting mixture of cheeses, Wacky. Woof
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 01:15:54 PM
That's a disgusting mixture of cheeses, Wacky. Woof
I get kinda crazy sometimes.  :)
Title: Re: cooking
Post by: IPA4Me on April 17, 2014, 02:04:10 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:
You would like this place.

http://meltbarandgrilled.com/
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 02:05:22 PM
That place looks awesome. :thumbs:
Title: Re: cooking
Post by: IPA4Me on April 17, 2014, 02:53:25 PM
There's one close to my usual hotel in Independence OH. It's very good.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on April 17, 2014, 03:02:31 PM
people who use ketchup for anything other than a hot dog, cheerburger, or French fries seem childish to me.

idk, maybe im just a food snob.
Title: Re: cooking
Post by: steve dave on April 17, 2014, 03:05:41 PM
people who use ketchup for anything other than a hot dog, cheerburger, or French fries seem childish to me.

idk, maybe im just a food snob.

ooooohhh, look how fancy this guy is with ketchup on his hotdog!
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 03:07:04 PM
Yeah, I agree SD, this guys a dork. #dorkstore
Title: Re: cooking
Post by: Spracne on April 17, 2014, 03:11:58 PM
But what about Sir Kensington's Gourmet Scooping Ketchup?
Title: Re: cooking
Post by: Emo EMAW on April 17, 2014, 03:28:55 PM
people who use ketchup for anything other than French fries seem childish to me.

idk, maybe im just a food snob.

FYP
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 03:50:36 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:
Title: Re: cooking
Post by: CNS on April 17, 2014, 04:17:05 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:

I am just assuming WC hasn't posted in the last hour or so because he is deathly ill and having his stomach pumped or something.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:19:27 PM
I did have a minor hangover this morning (I have tomorrow off, I wanted to throw back a few last night) and that sandwich  really knocked me on my ass this afternoon. #NoRegretsTho
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:20:58 PM
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys!  :love:

:barf:

I am just assuming WC hasn't posted in the last hour or so because he is deathly ill and having his stomach pumped or something.

"Did you want some mold on your sandwich?"
"Yeah, throw some of that blue cheese on there."  :Yuck:
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:22:30 PM
I don't discriminate with any type of chz. They're all welcomed down the hatch.
Title: Re: cooking
Post by: CNS on April 17, 2014, 04:23:09 PM
Agreed, but not at the same time.  Good lord.
Title: Re: cooking
Post by: Spracne on April 17, 2014, 04:24:11 PM
TBT must only eat "American ""Cheese"" "
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:24:49 PM
you won't be dropping the kids off at the super bowl until at least saturday night
Title: Re: cooking
Post by: The Big Train on April 17, 2014, 04:25:33 PM
TBT must only eat "American ""Cheese"" "

Pepperjack  :love:
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:25:45 PM
you won't be dropping the kids off at the super bowl until at least saturday night
Challenge accepted.  :)
Title: Re: cooking
Post by: EllRobersonisInnocent on April 17, 2014, 04:26:21 PM
Blue cheese is fantastic. But under no circumstance should it be eaten in the same bite along with gouda, cheddar and muenster.
Title: Re: cooking
Post by: 420seriouscat69 on April 17, 2014, 04:29:37 PM
You guise, I got a little weird today. It happens. I agree, mixing all of your favorite things together sometimes doesn't workout. Like w/ alcohol.
Title: Re: cooking
Post by: Tobias on April 17, 2014, 04:35:47 PM
Quote
@CongHuelskamp

#yolo, wacky
Title: Re: cooking
Post by: AST on April 28, 2014, 06:50:41 PM
took some leftover smoked beef shortrib and put it in some ramen with poached egg, scallions, cilantro, lime & sriracha.  was pretty tasty

(http://i60.photobucket.com/albums/h27/poimen/20140428_183235_zpsbda3dfcd.jpg)
Title: Re: cooking
Post by: Spracne on April 28, 2014, 09:45:19 PM
As I read this, my bowl looks almost identical.
Title: Re: cooking
Post by: AST on April 28, 2014, 09:50:48 PM
As I read this, my bowl looks almost identical.

you are eating ramen!!!  please tell me this isn't a troll and you are gonna say you are typing from the toilet.  i fall for that kind of stuff a bunch.
Title: Re: cooking
Post by: jtksu on April 28, 2014, 11:04:50 PM
One of these days I'm going to find some free time and attempt some homemade pho.   If it's any good I'll probably just eat pho 24/7 for the foreseeable future.
Title: cooking
Post by: Boom Roasted on April 29, 2014, 08:20:56 AM
TingA tacos
Title: Re: cooking
Post by: Boom Roasted on April 29, 2014, 08:23:48 AM
Anyone know how to make em?  I put in an attempt on Friday night and they were too spicy. Even a little homemade mango salsa wouldn't do the trick for lady br.
Title: Re: cooking
Post by: Spracne on April 29, 2014, 08:30:13 AM
As I read this, my bowl looks almost identical.

you are eating ramen!!!  please tell me this isn't a troll and you are gonna say you are typing from the toilet.  i fall for that kind of stuff a bunch.

 :flush:
Title: Re: cooking
Post by: slucat on May 05, 2014, 10:57:52 AM
anyone doing any good cinco de mayo dishes today?

I've got some pork for carnitas slow cooking and I'm making a warm corn side dish to go with it.  :drool:
Title: Re: cooking
Post by: ChiComCat on May 05, 2014, 11:11:20 AM
Made some salsa last night.  Amazing how easy it is and how much better it is than the store kind.  Will definitely do more often
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on May 05, 2014, 11:21:33 AM
gonna make some guac tonight? :dunno:
Title: Re: cooking
Post by: Spracne on May 05, 2014, 11:23:54 AM
Can I pico pico you?
Title: Re: cooking
Post by: CNS on June 15, 2014, 12:26:43 PM
Making the Achiote Chicken today.

(http://img.tapatalk.com/d/14/06/16/ure4egu7.jpg)
Blended up the paste.  It smells super fantastic and makes me think of oysters,  not that it smells like them, but that it smells like it would go really good on top of raw oysters. So, I may try that in the near future.

Anyway, I have two whole yardbirds marinating in the fridge now to be roasted for dinner.(http://img.tapatalk.com/d/14/06/16/3eme9uga.jpg)

Going to get some corn tortillas, refried beans, spanish rice, and shred yourself pollo tacos for dinner.

Super excited, you guys!
Title: Re: cooking
Post by: Tobias on June 15, 2014, 01:49:52 PM
oh man don't forget the pics later! :drool:
Title: Re: cooking
Post by: AST on June 15, 2014, 03:38:50 PM
oh man don't forget the pics later! :drool:
Title: Re: cooking
Post by: CNS on June 15, 2014, 08:07:05 PM
Meh.  Not the answer I was hoping for.  Going to tweak and try again. Need to get some more spice into it.  May try to smoke it next time too.
Title: Re: cooking
Post by: AST on August 26, 2014, 08:43:19 PM
so a taco place down here in Texas, Torchy's, has four special tacos for the month of August, each one hotter than the next.  the final taco is the Scalding Pig and is served with a ghost pepper sauce.

i though they skimped me on the sauce, only giving me a half full eye dropper to go with my taco so i demanded another one.  turns out, a half full one is all you need and i'll probably stick to that next time.

(http://i60.photobucket.com/albums/h27/poimen/20140826_165857_zps0e2112ad.jpg)

(http://i60.photobucket.com/albums/h27/poimen/20140826_165935_zps8eb2b5cc.jpg)
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:47:14 PM
Holy crap that looks fantastic.  Dissect and post recipe, pls. tia.
Title: Re: cooking
Post by: AST on August 26, 2014, 08:50:34 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

Title: Re: cooking
Post by: Spracne on August 26, 2014, 08:51:07 PM
Torchy's :love:
Title: Re: cooking
Post by: AST on August 26, 2014, 08:53:52 PM
Torchy's :love:

have you had their August tacos?  the firecracker shrimp is now my fave but i fear once september is here it will be gone  :cry:
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:54:38 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

I am going to Google what the hell some of that is and,  if it isn't too hard to find,  make it.
Title: Re: cooking
Post by: CNS on August 26, 2014, 08:55:53 PM
My god, man. Post the firecracker shrimp already.
Title: Re: cooking
Post by: star seed 7 on August 26, 2014, 08:57:01 PM
My friend talks about torchys constantly, kinda annoying tbh
Title: Re: cooking
Post by: AST on August 26, 2014, 08:58:08 PM
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."

I am going to Google what the hell some of that is and,  if it isn't too hard to find,  make it.

escabeche is basically like a slaw, cold marinated veggies.  chicharron is fried pig skin
Title: cooking
Post by: Spracne on August 26, 2014, 09:01:30 PM
Torchy's :love:

have you had their August tacos?  the firecracker shrimp is now my fave but i fear once september is here it will be gone  :cry:

Tbh, I have not this year. I used to work close to one, but it takes longer than it should (for weekday lunch) and I've had other restaurant infatuations recently on the weekends (mainly Hopdoddy).
Title: Re: cooking
Post by: AST on August 26, 2014, 09:02:30 PM
Firecracker Shrimp: Habanero battered shrimp on a bed of cabbage slaw with candied jalapeños, cotija cheese, cilantro & Diablo Mayo on a flour tortilla.

(http://i60.photobucket.com/albums/h27/poimen/2014-08-26-20-59-51--1142386451_zps9ea0aa87.jpeg)
Title: Re: cooking
Post by: CNS on August 26, 2014, 09:03:38 PM
Oh man!
Title: Re: cooking
Post by: pissclams on August 27, 2014, 08:08:34 AM
flour tortilla seems kinda taco bell-y
Title: Re: cooking
Post by: Cire on August 27, 2014, 09:18:03 AM
not if it's fresh made IMO.
Title: Re: cooking
Post by: hemmy on August 27, 2014, 09:31:32 AM
flour tortilla seems kinda taco bell-y

Sure go ahead and use a different type of tortilla. But only if you like disgusting food.
Title: Re: cooking
Post by: pissclams on August 27, 2014, 10:03:39 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico. 
Title: Re: cooking
Post by: Spracne on August 27, 2014, 10:05:01 AM
And don't ask for cheese on your pizza either, you provincial mongoloids.
Title: Re: cooking
Post by: mocat on August 27, 2014, 10:38:34 AM
all this taco bell talk has me craving an authentic crunch wrap supreme
Title: Re: cooking
Post by: Shooter Jones on August 27, 2014, 11:14:37 AM
all this taco bell talk has me craving an authentic crunch wrap supreme

the local, family owned taco bell down the road got a new menu recently. took me by surprise and had to take a few to soak it all in. would suggest.
Title: Re: cooking
Post by: Muldoon on August 27, 2014, 11:48:33 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 
Title: Re: cooking
Post by: pissclams on August 27, 2014, 11:51:05 AM
all this taco bell talk has me craving an authentic crunch wrap supreme
i just picked up some for lunch, #flourtorts
 
Title: Re: cooking
Post by: pissclams on August 27, 2014, 11:53:43 AM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 

sorry muldoon hate it break it to you but you were at a gringo's place, probably a t-bell spin off.  up until a couple months ago, most people thought that taco bell was authentic too. 
Title: Re: cooking
Post by: Muldoon on August 27, 2014, 12:31:52 PM
fresh grilled corn tortillas are v good and authentic (maize).  in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour.  flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.

go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel.  if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs.  They weren't like the garbage-y ones at Taco Bell or that you buy at the store.  Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had. 

sorry muldoon hate it break it to you but you were at a gringo's place, probably a t-bell spin off.  up until a couple months ago, most people thought that taco bell was authentic too.
Are you saying it's not? :horrorsurprise:
Title: Re: cooking
Post by: CNS on August 30, 2014, 09:36:46 AM
bought Julia Child's Mastering French Cooking this week.  Have never intentionally cooked anything french that I am aware of.  Any recommendos as to a fav dish to start with? 
Title: Re: cooking
Post by: waks on August 30, 2014, 12:37:49 PM
Ratatouille, boeuf bourguignon
Title: Re: cooking
Post by: wetwillie on August 30, 2014, 03:12:36 PM
Duck Confit.  Crepes. 
Title: Re: cooking
Post by: ben ji on August 30, 2014, 07:49:26 PM
I work in BFE and its a pain to go out for lunch.

Looking for ideas on stuff I can "pre-make" and easily heat up/assemble at work.

I made some pasta last week that worked pretty great. Just boil up a package of penne and put it in a gallon zip lock bag.

Made some sauce out of chicken/onion/mushroom/tomatoes/garlic/spinach/whipping cream that was super delicious. 
Title: Re: cooking
Post by: CNS on August 30, 2014, 08:07:40 PM
Benji, I do this every week.  Sometimes sometHing as simple as grilling a bunch of chicken breasts,  sometimes Some delish chicken, myshroon, wild rice soup.   Red beans and rice,  meatloaf,  etc lately.   Also, premake ham and swiss on rye and get a cheap small george foreman and grill them at work. 

Also, I have been making a mix of equal parts chipolte-style corn salsa, spanish rice, and mex style beans in a ziplock.  That has been delish lately.   
Title: Re: cooking
Post by: CNS on August 30, 2014, 08:11:19 PM
What do you have to work with at work?
Title: Re: cooking
Post by: ben ji on August 30, 2014, 09:33:23 PM
What do you have to work with at work?

A microwave, thats it.

Also I work 12 hr shifts 3/4 days in a row so I like to make one big meal and eat it for lunch every day. Would also appreciate any snack idea's. I've been going with cheese and summer sausage, celery/carrots, and mixed nuts recently.

Come at me with ideas, I'm totes ready.
Title: Re: cooking
Post by: CNS on August 30, 2014, 09:43:01 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there. 
Title: Re: cooking
Post by: ben ji on August 30, 2014, 09:57:07 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?
Title: Re: cooking
Post by: slucat on September 03, 2014, 12:46:05 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?

cheap and e-z lunch; lean cuisine (5/$10) and some fruit

snacks- make salsa and have it with chips, hummus and veggies and pretzels

to cook/make-chili, enchilada casserole (or any casserole that you like that makes tasty leftovers), grill up a bunch of your fave protein and have salads

pyrex is pretty indestructible and cheap glass bakeware, you can cook in it, store it, and reheat.  You can get a nice inexpensive set for $20 or so.

Title: Re: cooking
Post by: puniraptor on September 03, 2014, 12:53:49 PM
i am the best a+ lunch maker

i may start a lunch blog
Title: Re: cooking
Post by: CNS on September 03, 2014, 01:35:57 PM
Just make what you like and make a bunch of it.  Buy some good Pyrex or something.   Makes it easier, imo.  If you want ideas for something new, try Myrecipes.com.  have pulled several good recipes from there.

Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers

I throw stuff in a zip lock bags and put it in a old plastic grocery sack.

Any favorite lunch stuff from myrecipes.com?

What do you like to eat?
Title: Re: cooking
Post by: puniraptor on September 29, 2014, 10:41:55 AM
i have experimentally determined that 1 part chorizo to 4 parts sausage makes the scientifically most ultimate possible delicious biscuits and sausage gravy (BSG).
Title: Re: cooking
Post by: DQ12 on September 29, 2014, 10:44:53 AM
I cooked a little dish called Cheesy Cowboy Casserole at the homestead last night. It'll have your tastebuds screamin' yeeeeehaw!  Served up with all the fixins: cheese, beef, beans, taters.  You name it, partner.  So next time you get hungry, why don't you saddle on up to the table, and try out Cheesy Cowboy Casserole?

http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html (http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html)
Title: Re: cooking
Post by: puniraptor on September 29, 2014, 10:45:49 AM
I cooked a little dish called Cheesy Cowboy Casserole at the homestead last night. It'll have your tastebuds screamin' yeeeeehaw!  Served up with all the fixins: cheese, beef, beans, taters.  You name it, partner.  So next time you get hungry, why don't you saddle on up to the table, and try out Cheesy Cowboy Casserole?

http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html (http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html)

thanks dlew. that dish sounds like a real delicious stereotype!
Title: Re: cooking
Post by: DQ12 on September 29, 2014, 11:25:40 AM
It was a little too watery.
Title: Re: cooking
Post by: CHONGS on September 29, 2014, 11:32:30 AM
cheese water :Yuck:
Title: Re: cooking
Post by: DQ12 on September 29, 2014, 01:05:36 PM
cheese water :Yuck:
i'll get better
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on September 29, 2014, 01:06:36 PM
chef boyardee-lew
Title: Re: cooking
Post by: pissclams on September 29, 2014, 01:27:13 PM
cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 
Title: Re: cooking
Post by: Cire on September 29, 2014, 01:33:29 PM
cheese water :Yuck:
i'll get better

frozen potatoes?

Wring them out next time
Title: Re: cooking
Post by: Gooch on September 29, 2014, 01:36:58 PM
I made some fantastic Chicken Cacciatore Sunday.
Title: Re: cooking
Post by: DQ12 on September 29, 2014, 05:57:15 PM
frozen potatoes?
Baby reds sliced thin.
cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 

cowboy casserole looks fascinating.  i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom.  i'd also cook some jiffy cornbread to eat with it.  i got to hand it to the author, i'm intrigued by the recipe, very intrigued. 
m'lady suggested taco seasoning. i just added mrs. pinch and some chili chowder.

rotel probably would've been a good choice.
Title: Re: cooking
Post by: AST on October 04, 2014, 12:10:37 PM
(http://i60.photobucket.com/albums/h27/poimen/20141004_115833_zps2e16b19e.jpg)

holy mother of gawd.  i usually try not to brag on myself but i can not resist this time.


duck giblet tacos:  duck giblets pan fried with garlic cloves & rosemary in olive oil.  potatoes pan fried in same oil with julienned vidalia & habanero.  served on corn tortillas with fried egg, cilantro, jalapeno & crema fresca.

Title: Re: cooking
Post by: The Big Train on October 04, 2014, 12:15:37 PM
(http://media.247sports.com/Uploads/Assets/926/857/2857926.jpg)
Title: Re: cooking
Post by: 8manpick on October 06, 2014, 02:27:12 PM
Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailable
Title: Re: cooking
Post by: CNS on October 06, 2014, 03:16:45 PM
Heat is heat.  Flavor is a diff story.  I mean, if you want it tender, 225-250 degrees.  How big is it?  If you want it super tender, I would think you are looking at 6-9 hrs min.  If you want it more like a roast, maybe for like 4-6 hrs?  It's been a long time since I have done this, but they used to always come out good.

Title: Re: cooking
Post by: Mr Bread on October 06, 2014, 03:19:29 PM
protip: cut a hole in it and stuff it with some tilapia and zucchini. 
Title: Re: cooking
Post by: CNS on October 06, 2014, 03:20:33 PM
Hypocrite alert:

Broke down and bought one of these last Friday. (http://www.prokitchen.com/images/large/WU-4582-20.jpg)

I had been using an inexpensive Santoku knife for a while.  It worked very well and I am very fast with it.  This new knife is crazy sharp and awesome.  It almost scares me a little how sharp it is.  I have had to slow my roll this last weekend and regain speed with it so that I keep my fingers.  It really is amazing how sharp an edge it holds. 

Title: Re: cooking
Post by: pissclams on October 06, 2014, 04:21:57 PM
Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailable
braise it with this crap
http://www.williams-sonoma.com/products/osso-buco-braising-base/?pkey=ccooking-sauces&cm_src=cooking-sauces||NoFacet-_-NoFacet-_--_-

it's really good.


protip: cut a hole in it and stuff it with some tilapia and zucchini. 
rough ridin' disgusting
Title: Re: cooking
Post by: star seed 7 on October 06, 2014, 06:38:09 PM
protip: cut a hole in it and stuff it with some tilapia and zucchini.

Garnish with tater tots and pringles
Title: Re: cooking
Post by: CNS on October 06, 2014, 07:23:42 PM
Ketchup really makes it.
Title: Re: cooking
Post by: Tobias on October 06, 2014, 09:27:13 PM
obviously plenty of liquid smoke and a butterfinger rub to really take it over the top
Title: Re: cooking
Post by: jtksu on October 06, 2014, 11:25:59 PM
I made some fantastic Chicken Cacciatore Sunday.

Feel free to elaborate.   My cacciatore is very hit and miss, ranging from "that was pretty good" to "eff, can't believe I have a whole lot of this crap to eat."   I did start using boneless, skinless thighs and that really helped.
Title: Re: cooking
Post by: jtksu on October 06, 2014, 11:27:26 PM
I've whipped up some pretty stellar beef stroganoff the last few times.   I could eat that crap all day long.   :lick:
Title: Re: cooking
Post by: CNS on October 07, 2014, 07:48:39 AM
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.
Title: Re: cooking
Post by: CNS on October 12, 2014, 06:17:23 PM
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.

Sweet heat delish beefiness.  Not used to this mix of flavs.  Unique to me, but really good.
(http://img.tapatalk.com/d/14/10/13/4a6ase8u.jpg)
Title: Re: cooking
Post by: star seed 7 on October 12, 2014, 08:17:30 PM
Is that emos toilet menudo?
Title: Re: cooking
Post by: CNS on October 12, 2014, 08:53:10 PM
If it is, I recommend it.
Title: Re: cooking
Post by: steve dave on October 13, 2014, 06:18:05 AM

Went back through this thread yesterday and noticed the SD post of Jamaican beef stew.  Going to try that this weekend, probs.

Sweet heat delish beefiness.  Not used to this mix of flavs.  Unique to me, but really good.
(http://img.tapatalk.com/d/14/10/13/4a6ase8u.jpg)

I forgot about this. I'm going to make it again
Title: Re: cooking
Post by: steve dave on October 13, 2014, 06:19:09 AM
Mrs Dave makes a chipotle Barbacoa knock off that is pretty great, going to get her recipe and post
Title: Re: cooking
Post by: CNS on October 13, 2014, 09:11:54 AM
Mrs Dave makes a chipotle Barbacoa knock off that is pretty great, going to get her recipe and post

Please do.

also, as for the Jamaican stuff, I think I am going to cut the brown sugar and carrots and replace them with cut up yams. 
Title: Re: cooking
Post by: kslim on October 13, 2014, 05:31:35 PM
(http://i.imgur.com/35OsTkn.jpg)

Day off so why not whip this up
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:14:21 AM
thinking about making "nachos".  ingredients are cheese, fajitas size tortillas, hot sauce, and sour cream.  any pro tips?
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:18:50 AM
do you have chips? is this sprinkle cheese or square yellow cheese, cuz there is a difference?  if its sprinkle cheese then go ahead and mix those ingredients together and you will have a fantastic meal.
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:20:12 AM
sprinkleable, no chips tho.  i could make these tortillas into tortilla chips before making "nachos" but I worry id be a 7 by then
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:21:46 AM
I have goat cheese and Parmesan and ricotta but they seem more relevant to what kslim should have used as ingredients than actual nacho ingredients
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:24:20 AM
what i would do(medium MCIQ(midnight cooking IQ)) is throw all the ingredients on top of the 'illas  and nuke for like 30-45 secs, then check, if needed nuke some more, also maybe leave the cream off till after the nuke, or it may not be as good
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:25:33 AM
that's the game plan - I'm exercising great restraint right now
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:28:07 AM
while you are exercising you could have chips crisping in the oven  :th_twocents:
Title: Re: cooking
Post by: Tobias on October 25, 2014, 12:29:55 AM
but I also found refried beans so I might make mini 'ritas?
Title: Re: cooking
Post by: The Big Train on October 25, 2014, 12:31:35 AM
you know whats better than the ingredients you posted?  those 'dients on warm 'illas
Title: Re: cooking
Post by: star seed 7 on October 25, 2014, 01:57:19 AM
Just made a "two-fer" from pizza shuttle
Title: Re: cooking
Post by: jtksu on October 25, 2014, 02:48:43 AM
Just made a "two-fer" from pizza shuttle

Made some pretty delicious breakfast taquitos from Whataburger this morning. Well, late last night.   Not sure why they call em taquitos though.   I always figured taquitos were fried.   These were just breakfast burritos.  Delicious burritos, but burritos still.
Title: cooking
Post by: steve dave on October 25, 2014, 03:24:35 PM
'Sup dudes, did some cooking today, check this crap out.

What the hell is this? Like a million onions with a stick of butter, cup of Chardonnay, half cup of sherry, tsp of sugar, salt and pepper? Yes, you nailed it. Throw that mess in the oven at 425 for an hour stirring every 10 minutes. Then cover and let it Caramelize for another hour.

(http://tapatalk.imageshack.com/v2/14/10/25/2004ad730ffe6dfcd7c8b6a503434a16.jpg)
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:26:29 PM
(http://tapatalk.imageshack.com/v2/14/10/25/bfbf8a5c4e7a8e03048f2363785c804c.jpg)

Grate an assload of high quality Gruyere, eat some of it now
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:28:29 PM
(http://tapatalk.imageshack.com/v2/14/10/25/52aaa781cb96df29e9a28ac73878808e.jpg)

Make a wad of thyme, parsley and bay leaves

(http://tapatalk.imageshack.com/v2/14/10/25/37d06cec4b70d338644fdd571b246794.jpg)

Throw it in a pot of beef stock and simmer for 40 minutes. Then take it out and throw it away.
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:29:14 PM
(http://tapatalk.imageshack.com/v2/14/10/25/21a1f8747970bee463261f3136b9ce24.jpg)

Make a red miller lite to kill your hangover
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:29:47 PM
(http://tapatalk.imageshack.com/v2/14/10/25/d27a8082a8174539534aeb967b4cfd78.jpg)

Onions son
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:31:07 PM
(http://tapatalk.imageshack.com/v2/14/10/25/0bd81a14d5ecaa9821528628b13ee82b.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/6f1175b7601d2aa8f8efc698c4bf0735.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/57f8adf77541c057811a83d0c5b99fce.jpg)(http://tapatalk.imageshack.com/v2/14/10/25/0807dd1e90434ece3bc981ed961f5e80.jpg)
Title: Re: cooking
Post by: Tobias on October 25, 2014, 03:31:22 PM
lib7 nightmare thread
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:31:55 PM
There are also some garlic rubbed baguette toasts in that mess
Title: Re: cooking
Post by: steve dave on October 25, 2014, 03:33:49 PM
(http://tapatalk.imageshack.com/v2/14/10/25/00cee647a22fb4b60c60514b72d24f30.jpg)

Also made some Barbacoa (chipotle knockoff recipe) for later
Title: Re: cooking
Post by: wetwillie on October 25, 2014, 03:33:58 PM
Scrolled straight to the bottom for the back splash :excited:
Title: Re: cooking
Post by: star seed 7 on October 25, 2014, 03:39:48 PM
There are also some garlic rubbed baguette toasts in that mess

 :love:
Title: Re: cooking
Post by: slucat on October 25, 2014, 08:00:49 PM
Just finished up baking 3 types of cookies for my kids preschool chili feed tomorrow. Pumpkin sugar with cream cheese frosting,  swirl sugar (dyed the dough four colors and mushed  it together) and chocolate reseses pieces.
Title: Re: cooking
Post by: CNS on October 25, 2014, 08:06:03 PM
Baking
Title: Re: cooking
Post by: AST on October 25, 2014, 08:15:20 PM
i would so fux with all that sd.  nicely done and thanks for including us on the journey!
Title: Re: cooking
Post by: 8manpick on October 27, 2014, 09:00:06 PM
Wow sd, that was like a rollercoaster that kept getting better and better
Title: Re: cooking
Post by: slucat on October 28, 2014, 09:23:44 AM
I made a chicken cordon blue casserole with steamed broccoli last night. The cheesey sauce was the tits.
Title: Re: cooking
Post by: Mr Bread on October 28, 2014, 10:05:31 AM
adrian gruyere
Title: Re: cooking
Post by: waks on October 28, 2014, 11:29:02 AM
I made a chicken cordon blue casserole with steamed broccoli last night. The cheesey sauce was the tits.
:drool:
Title: Re: cooking
Post by: CNS on November 03, 2014, 10:28:44 AM
Tried Julia Child's Beef Bourguignon yesterday.  I thought it would be a recipe where you cook for an hour or so, then put it in the oven for a couple hours until done.  Nope.  I mean, you do that, but while the main component of it did exactly that,  but it calls for three other components you have to make while the main component is in the oven.  It is a lot of active cooking.

Was super good, though.  Crazy rich and savory. 

I make a wide variety of stuff that I really like, but this is probably in my top two or three.
Title: Re: cooking
Post by: slucat on November 03, 2014, 12:11:05 PM
Beef tips (EAT BEEF GO STATE) with a mushroom gravy sauce in crockpot served over mashed potatoes.

Impress your fam with the following:
1-2lb stew beef (or other similar cut)
1lb fresh mushrooms
Golden mushroom soup (can)
Onion dip mix (packet)
Brown gravy mix (packet)
1 cup water

Put meat and mushrooms in crock, mix up the other stuff pour over meat and mushrooms.
Low for 6-8 hrs.
Title: Re: cooking
Post by: puniraptor on November 04, 2014, 06:39:14 PM
Beef pot roast in a PRESSURE COOKER.

really wanted to do lamb shanks, but ole ray rays doesn't carry the exotics.
Title: Re: cooking
Post by: CNS on November 07, 2014, 03:33:27 PM
Oh man! Just left bechymeyer (sp) meats for the first time.  Ox tail, pork shanks, and lamb shanks.  Oso buca and some experiments coming up this weekend.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 10:44:04 AM
i consider myself a biscuits and gravy expert, but i failed for the first time ever this weekend. it was incredibly shameful.

the root of the problem was the incredibly cheap "sausage" i used. it's whole mass basically liquified into grease and i kept adding flour until the whole mess had the consistency of cookie dough.

i will never buy the cheapest sausage product again.
Title: Re: cooking
Post by: 8manpick on November 12, 2014, 10:55:53 AM
I made it with bacon instead of sausage a few weeks ago. Good, but not as good. Do you make your own biscuits, or Pillsbury? I love homemade biscuits, but cutting in the butter is such a pain in the ass.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:00:04 AM
i've never made my own biscuits (not counting bisquick [which are hardly biscuits])

i get whatever can of biscuits is most attractive to me in that moment.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:01:04 AM
the whole mix but dont overmix concept is very stressful to me.
Title: Re: cooking
Post by: Gooch on November 12, 2014, 11:02:18 AM
the whole mix but dont overmix concept is very stressful to me.
yeah eff baking in general.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:03:55 AM
the whole mix but dont overmix concept is very stressful to me.
yeah eff baking in general.

probly should make a baking thread in the pit and mod all the baking posts over there to rot
Title: Re: cooking
Post by: 8manpick on November 12, 2014, 11:04:19 AM
the whole mix but dont overmix concept is very stressful to me.
I know. So worth it if you get it right, but very stressful.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 11:05:23 AM
the whole mix but dont overmix concept is very stressful to me.
I know. So worth it if you get it right, but very stressful.

i'll try it one of these days because you said it is worth it. the cost is so high, the worth must be incredible
Title: Re: cooking
Post by: CNS on November 12, 2014, 11:07:18 AM
I pull the sausage, pull the grease, put back in the amt of grease I want.  That way I can measure it against my flour accurately.

Also, I had some last weekend where the guy made a roux with butter and not grease and added the sausage later.  It was different but still really good.
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 11:46:23 AM
I make a mean tilapia roux.  Pair that with some zucchini biscuits that are a specialty of mine. 
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on November 12, 2014, 12:00:55 PM
I make a mean tilapia roux.  Pair that with some zucchini biscuits that are a specialty of mine.

ive made zucchini parmesan crisps with tilapia before. its very good.
Title: Re: cooking
Post by: CNS on November 12, 2014, 12:15:15 PM
Sounds pretty good to me
Title: Re: cooking
Post by: pissclams on November 12, 2014, 12:26:13 PM
ya sounds pretty great to me too, on opposite day, in never-neverland
Title: Re: cooking
Post by: slucat on November 12, 2014, 12:31:13 PM
ya sounds pretty great to me too, on opposite day, in never-neverland

Double neg?
Title: Re: cooking
Post by: pissclams on November 12, 2014, 12:41:06 PM
well, mrs grinch, i guess that really depends on whether or not you believe that never never land exists
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 12:50:50 PM
You simply have not dined until you've had a cheap fish-based roux.  You want to step your roux game up to the hall of fame level, then you get down with what I just laid out there.  Also, if you're not absolutely jam-packing your biscuits with 'chini then you hate yourself.  Plain and simple. 
Title: Re: cooking
Post by: star seed 7 on November 12, 2014, 12:52:10 PM
Baking > cooking because the ingredients aren't as gross
Title: Re: cooking
Post by: CNS on November 12, 2014, 01:35:07 PM
Cooking is great because you can change all kinds of stuff and it doesn't turn your product into unrecognizable mush.

Baking is too precise.  I hardly every measure anything and I am not going to start now.   :don'tcare:
Title: Re: cooking
Post by: CNS on November 12, 2014, 01:36:24 PM
IMO, fish-based rouxs are by rouxle not great.
Title: Re: cooking
Post by: puniraptor on November 12, 2014, 01:41:36 PM
Baking > cooking because the ingredients aren't as gross

ever try eating a fistfull of flour?
Title: Re: cooking
Post by: Mrs. Gooch on November 12, 2014, 02:50:55 PM
I think I need to learn to bake to compliment Gooch's cooking & non-baking. Also, if I can just follow some directions exactly I could do it. All this crap about trying out different things and knowing what is going to be good together is not for me.
Title: Re: cooking
Post by: Gooch on November 12, 2014, 02:53:43 PM
I think I need to learn to bake to compliment Gooch's cooking & non-baking. Also, if I can just follow some directions exactly I could do it. All this crap about trying out different things and knowing what is going to be good together is not for me.
STAY THE eff OUT OF MY KITCHEN!
Title: Re: cooking
Post by: pissclams on November 12, 2014, 02:55:28 PM
baking is actually great as there's really a science to it- unlike cooking.  it separates people who like to cook, from people who can cook.
Title: Re: cooking
Post by: star seed 7 on November 12, 2014, 03:14:18 PM
I thought very seriously about going to pastry chef school after high school. Glad I didn't tho cause I know a girl that did and it's really hard to find a job unless you open up your own joint. She can make those sweet ass cakes tho  :excited:
Title: Re: cooking
Post by: CNS on November 12, 2014, 03:17:26 PM
I thought about culinary school too, but didn't want to always be working when I should be boozing and having fun. 
Title: Re: cooking
Post by: Gooch on November 12, 2014, 03:30:38 PM
Older sister Gooch keeps telling me to quit my job and go to culinary school too. My response is "no thanks I like money". This really seems to aggravate the crap out of her.
Title: Re: cooking
Post by: pissclams on November 12, 2014, 03:32:45 PM
famous ksu cat alum jeremy schepmann is a baker and owns sasha's baking co in dtown kcmo
Title: Re: cooking
Post by: ben ji on November 12, 2014, 03:54:53 PM
Hey buds, ben ji checking in.

With the cold weather moving in I decided to whip up some chili because chili is the crap. I will usually just google a recipe and loosely follow it, ended up making a recipe using ground turkey instead of beef...it was alright but beef is better. Best chili I have ever made was with ground buffalo from my uncles farm.

Things always included in ben ji's chili-

2-5 Jalepenos
Kidney Beans
Black Beans
Canned Corn
Canned Tomatoes
Tons of chili chowder
Oregano/Basil

Things sometimes included in ben ji's chili-

Red/Green Peppers
Green Chili's
Red Wine
Fresh Tomatoes

SD's French Onion Soup looked amazeballs, will definitely make sometime soon.
Title: Re: cooking
Post by: Mr Bread on November 12, 2014, 03:56:04 PM
I'm not seeing bee pollen on there. 
Title: Re: cooking
Post by: ben ji on November 12, 2014, 03:57:46 PM
I'm not seeing bee pollen on there.

What are you a bee pollen noob? You sprinkle the little bits of bee pollen on top the chili before eating.
Title: Re: cooking
Post by: Tobias on November 12, 2014, 03:58:19 PM
don't want to cook out the benefits
Title: Re: cooking
Post by: EMAWmeister on November 12, 2014, 04:21:56 PM
Ben Ji we have a chili thread
Title: Re: cooking
Post by: pissclams on November 12, 2014, 05:34:14 PM
the bee pollen goes in your ass, tons of blood vessels down there.  that way it goes straight to your mitochondrial areas.

like 'bias said, cooking it kills the good parts of the pollen
Title: Re: cooking
Post by: Spracne on November 12, 2014, 06:05:35 PM
Just buzzing by to drop a post to remind myself to post my bee pollenta recipe later. 
Title: Re: cooking
Post by: AST on November 13, 2014, 06:59:20 PM
just made some elk chili that was fantastic.
Title: Re: cooking
Post by: AST on November 13, 2014, 07:01:30 PM
oh wait, that should have gone in the chili thread.  damnit.
Title: Re: cooking
Post by: CNS on November 13, 2014, 07:05:44 PM
Baby Portobellos, sea salt, greuere,  french fried onions.  Oven for 25min.
Butter on bottom of dish.

Godamn!
Title: Re: cooking
Post by: ben ji on November 16, 2014, 05:09:22 PM
'Sup dudes, did some cooking today, check this crap out.

What the hell is this? Like a million onions with a stick of butter, cup of Chardonnay, half cup of sherry, tsp of sugar, salt and pepper? Yes, you nailed it. Throw that mess in the oven at 425 for an hour stirring every 10 minutes. Then cover and let it Caramelize for another hour.

(http://tapatalk.imageshack.com/v2/14/10/25/2004ad730ffe6dfcd7c8b6a503434a16.jpg)

Making this now for my dad's bday, I've added some bee pollen to the beef stock but other than that its directly off SD's recipe.

Will report back on how it goes.
Title: Re: cooking
Post by: Tobias on November 16, 2014, 05:59:23 PM
just put out a bowl with mini turkey basters of bee pollen, they'll know what to do
Title: Re: cooking
Post by: Mrs. Gooch on November 17, 2014, 08:55:21 AM
How long does a pumpkin pie stay good after you make it?
Title: Re: cooking
Post by: pissclams on November 17, 2014, 09:44:42 AM
pro tip, the pumpkin pie was never good     BOOYAA
Title: Re: cooking
Post by: star seed 7 on November 17, 2014, 12:44:42 PM
2 days
Title: Re: cooking
Post by: Mikeyis4dcats on November 17, 2014, 12:54:17 PM
SD, you keep mentioning this chipotle barbacoa copycat.....but selfishly never post it.

 :Crybaby:
Title: Re: cooking
Post by: HerrSonntag on November 17, 2014, 04:27:24 PM
Pumpkin pie will keep for a day or so at room temp, a week in the fridge and a month in the freezer.
Title: Re: cooking
Post by: Gooch on November 17, 2014, 04:44:42 PM
Pumpkin pie is gross.  :Yuck:
Title: Re: cooking
Post by: puniraptor on November 17, 2014, 04:45:24 PM
everything is good at least until it smells bad
Title: Re: cooking
Post by: star seed 7 on November 17, 2014, 08:09:06 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
Title: Re: cooking
Post by: Dugout DickStone on November 17, 2014, 09:58:25 PM
famous ksu cat alum jeremy schepmann is a baker and owns sasha's baking co in dtown kcmo

Will go this week, thanks irl friend clams!
Title: Re: cooking
Post by: pissclams on November 17, 2014, 10:10:25 PM
cats supporting cats, what a great thing
Title: Re: cooking
Post by: EllRobersonisInnocent on November 17, 2014, 11:37:00 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.
Title: Re: cooking
Post by: bones129 on November 17, 2014, 11:38:26 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?
Title: Re: cooking
Post by: EllRobersonisInnocent on November 17, 2014, 11:49:15 PM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?

1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter (1/4 oz)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust

Preparation:
   
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean.
Title: Re: cooking
Post by: star seed 7 on November 18, 2014, 12:01:04 AM
yum
Title: Re: cooking
Post by: Mrs. Gooch on November 18, 2014, 09:34:16 AM
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.

Last year I made a jazzy pumpkin pie and it was delicious.

Recipe?

1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter (1/4 oz)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust

Preparation:
   
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean.

So you don't parbake the pie crust first?
Title: Re: cooking
Post by: Spracne on November 18, 2014, 11:15:33 AM
pro tip, the pumpkin pie was never good     BOOYAA

Thank you for having the courage to say what I have only been thinking these many years. 

Folks, when you and/or your loved ones are contemplating making a pumpkin pie during this holiday season, do yourself and your loved ones a favor and opt for a nice chocolate pecan pie, instead.
Title: Re: cooking
Post by: puniraptor on November 18, 2014, 11:18:15 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
Title: Re: cooking
Post by: Spracne on November 18, 2014, 11:22:07 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

(http://ia.media-imdb.com/images/M/MV5BMTY0NDE2NzQ1OF5BMl5BanBnXkFtZTYwMDkyOTQ0._V1_SX214_CR0,0,214,317_AL_.jpg)(https://www.homestead.com/~site/ecomm/media/image/214453/l)
Title: Re: cooking
Post by: HerrSonntag on November 18, 2014, 11:22:32 AM
Pecan Pie or GTFOOH
Title: Re: cooking
Post by: HerrSonntag on November 18, 2014, 11:22:59 AM
Oh man, I just got really excited that its almost pie season!
Title: Re: cooking
Post by: Brock Landers on November 18, 2014, 11:35:24 AM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

 
Title: Re: cooking
Post by: Shooter Jones on November 18, 2014, 11:37:19 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.
Title: Re: cooking
Post by: Big_Dipper on November 18, 2014, 11:41:03 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.

Would that be a 'steamer a' la mode'?
Title: Re: cooking
Post by: Shooter Jones on November 18, 2014, 11:53:37 AM
steamin' hot apple pie, with old fashioned vanilla ice cream on top.

Would that be a 'steamer a' la mode'?

why it sure would, big dip.. just wanted to clarify the old fashioned part cause of the way it melts.  :lick:
Title: Re: cooking
Post by: pissclams on November 18, 2014, 12:36:02 PM
pie is so old balls it's not even funny.  some of you need to purge your dessert game and welcome yourself to the 21st century
Title: Re: cooking
Post by: slucat on November 18, 2014, 01:12:48 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.
Title: Re: cooking
Post by: star seed 7 on November 18, 2014, 01:14:44 PM
Pie sucks. Unless itsa pizza pie  :drool:
Title: Re: cooking
Post by: The1BigWillie on November 18, 2014, 01:20:16 PM
I made this the other night and The Lady 1bigwillie said it may have been the best meal she'd ever had made for her. 

Took about an hour to prep and cook total.

Roasted Pork Tenderloin w/ Sweet Potato

Ingredients
•   1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
•   3 tablespoons packed light brown sugar
•   1 teaspoon dried sage
•   2 cloves garlic, minced
•   Kosher salt and freshly ground black pepper
•   2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
•   1 red onion, cut into 1/2-inch wedges
•   3 tablespoons extra-virgin olive oil
•   Pinch of cayenne pepper
•   1 cup low-sodium chicken broth
•   2 teaspoons dijon mustard
•   2 tablespoons chopped fresh chives
Directions
Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.

Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.

Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Title: Re: cooking
Post by: puniraptor on November 18, 2014, 01:31:55 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.

i used to think it was just a dumb pie made from a weird poisonous plant. never had been impressed by it. then i had one my friend's mom made and it was the best pie i had ever had of any kind from any source.
Title: Re: cooking
Post by: Mikeyis4dcats on November 18, 2014, 01:49:21 PM
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.

Oh my, that certainly seems controversial at first glance.  I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.

For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people.  I remember my great grandma making a few when I was little and thinking it was just okay.  Now my grandma and other old ladies in the family don't make rhubarb pies.  Honest question:  does rhubarb taste good enough on its own or does it always need help from strawberries?

I make a mean sour cream rhubarb pie.  Pretty much the best thing ever.  Also, not old-timey.

i used to think it was just a dumb pie made from a weird poisonous plant. never had been impressed by it. then i had one my friend's mom made and it was the best pie i had ever had of any kind from any source.

Katdaddy No!   :surprised:
Title: Re: cooking
Post by: EMAWmeister on November 18, 2014, 03:40:06 PM
I think I'm gonna make some stirfry soon. Anyone got a good recipe?
Title: Re: cooking
Post by: Cire on November 18, 2014, 05:43:04 PM
Make a pnut sauce.   Chunky pb soy fish sauce sriracha brown sugar
Title: Re: cooking
Post by: CNS on November 18, 2014, 06:17:03 PM
Snow peas
Sprouts
Asparagus
Garlic
Shallots
Mushroms if you want
Butter
About 2 min before pulling, stirr in some sliced almonds.

Sea salt
Title: Re: cooking
Post by: AST on November 19, 2014, 11:27:47 AM
made a really yummy soup last night

cube 4 med potatoes to 1" and cook until tender  in pot with water (covering + 1")
add 1 small chopped onion & 1 minced garlic clove
add 1.5 quarts fresh turkey or chicken stock
add 1# browned sage sausage
add green beans
s&p to taste
bring to boil then simmer for 1-2 hours
add heavy cream or sour cream
add splash of vinegar
check s&p
Title: Re: cooking
Post by: puniraptor on November 19, 2014, 12:59:36 PM
Make a pnut sauce.   Chunky pb soy fish sauce sriracha brown sugar

wow, i will try to make my own pnut sauce. you just like cook it up a little bit? carmelize it at all or just melt it?
Title: Re: cooking
Post by: Cire on November 20, 2014, 04:41:48 PM
that's a base, whisk it all together, add a little water or rice wine vinneger to thin out and toss it in at the end.
Title: Re: cooking
Post by: AST on November 21, 2014, 07:20:32 PM
eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)
Title: cooking
Post by: steve dave on November 21, 2014, 07:38:49 PM
Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:39:30 PM

eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)

We have those same soup bowl things
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:44:18 PM

Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)

Also a splash of red wine vinegar, a cup of cab...I think that's it
Title: Re: cooking
Post by: AST on November 21, 2014, 07:45:18 PM

eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus

(http://i60.photobucket.com/albums/h27/poimen/IMG_20141121_190742_zpsda6961cb.jpg)

We have those same soup bowl things

you are even more badass than I realized
Title: Re: cooking
Post by: AST on November 21, 2014, 07:46:41 PM

Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (http://tapatalk.imageshack.com/v2/14/11/21/1f65bdecd1f10c00d590a58d248c0a22.jpg)

Also a splash of red wine vinegar, a cup of cab...I think that's it

you can call me ast but just make sure you call me for dinner herp derp derp

seiously though, looks amazing
Title: Re: cooking
Post by: steve dave on November 21, 2014, 07:46:43 PM
(http://tapatalk.imageshack.com/v2/14/11/21/b6547a01ea104915d9505aff5fd91886.jpg)

Internet high five bud!
Title: Re: cooking
Post by: AST on November 21, 2014, 07:47:57 PM
(http://tapatalk.imageshack.com/v2/14/11/21/b6547a01ea104915d9505aff5fd91886.jpg)

Internet high five bud!

 :Woohoo:
Title: Re: cooking
Post by: ben ji on November 21, 2014, 08:03:03 PM
Step 1- Grab a big ziplock bag of fish fillets your cousin's caught at wilson late over the summer (No idea what kind of fish).

Step 2- Put in baking dish and sprinkle with Paprika/Basil/Thyme.
(http://tapatalk.imageshack.com/v2/14/11/21/d0c48286075b87f0849198e82ba4c2b2.jpg)

Step 3- Throw some Olive oil in a pan over medium heat and saute some Onions/Green Peppers/Japs/Garlic.

(http://tapatalk.imageshack.com/v2/14/11/21/c967b637942ac903cee80da63876b86e.jpg)

Step 4- Add some shrooms because, well shrooms rough ridin' rock.

Step 5- Add a can of tomatoes, cook until tomatoes are warm.

Step 6- Pour mixture over the fish, cook in oven at 350 for around 20-25 minutes until fish is flaky.
Before oven
(http://tapatalk.imageshack.com/v2/14/11/21/c5097fa4af3407369eafd7f02950ab32.jpg)

After oven

(http://tapatalk.imageshack.com/v2/14/11/21/0c9805488f6721d5ca1dfd14b8a8d8b7.jpg)


KALE

Step 1- Boil kale for like 5-10 minutes, until tender. Drain and hold to side.

Step 2- Saute onions until opaque then add garlic and red pepper flakes for about 1 minute.

Step 3- Add kale and saute for like 1-2 minutes until kale is hot.

(http://tapatalk.imageshack.com/v2/14/11/21/55c613e68a2b37eb72493249b15b2bba.jpg)

Step 4- Splash of red wine vinegar then add some sea salt, remove from heat.


RICE-

Step 1- Follow directions on rice a roni box.


NOM NOM NOM ALL UP IN YOUR FACE.


(http://tapatalk.imageshack.com/v2/14/11/21/8f125caf55c7e932c5db6c548b6b462b.jpg)

(http://tapatalk.imageshack.com/v2/14/11/21/c63285862c2630210c0bf7a31073e3a5.jpg)
Title: Re: cooking
Post by: AST on November 21, 2014, 08:11:07 PM
i could eat on some of that
Title: Re: cooking
Post by: kim carnes on November 21, 2014, 08:17:15 PM
that backsplash.  woof.
Title: Re: cooking
Post by: AST on November 21, 2014, 08:27:49 PM
that backsplash.  woof.

you are really a pioneer of crap that people already know.  take it to the backsplash thread you dunce.
Title: Re: cooking
Post by: ben ji on November 21, 2014, 08:31:13 PM
Anyone watching "EAT: The story of food" on Nat Geo? Great primer before the cats game.
Title: Re: cooking
Post by: AST on November 21, 2014, 08:34:09 PM
that backsplash.  woof.

you are really a pioneer of crap that people already know.  take it to the backsplash thread you dunce.

oh and it's not just the backsplash it's the entire countertop made of the same.  i bet you feel like an idiot now.
Title: Re: cooking
Post by: Spracne on November 21, 2014, 11:09:01 PM
Bengy, that is some serious redneck gourmet crap.  Like, really odd.  Would eat, though.
Title: Re: cooking
Post by: tdaver on November 24, 2014, 08:32:30 PM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:
Title: Re: cooking
Post by: waks on November 25, 2014, 04:23:33 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:
Woof. Get a new family.
Title: Re: cooking
Post by: AbeFroman on November 25, 2014, 04:48:24 AM
If they actually have an allergy that could cause health problems, I'd understand. But if this is just cause they read about it in some blog they can eat what you cook.

As for the Paleos  :lol: :lol: :lol:
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 08:10:44 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
Title: Re: cooking
Post by: AST on November 25, 2014, 08:26:19 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

i've heard it can cause mushy chicken
Title: Re: cooking
Post by: Dugout DickStone on November 25, 2014, 08:42:51 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:

You're joking
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 08:50:53 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 08:54:37 AM
Hosting thanksgiving this year.  So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish.  Also some paleo dieters.   :bang:

i've hosted thanksgiving for around seven years now and have some wacky dietary guests also. my advice is come up with everything that you want to make and then share with them and ask if there's anything else you can add or something that could be done differently.

you'll drive yourself crazy if you do the restrictions first and then try to come up with the menu. example- my wife likes and wants to have green bean casserole (midwest thread). some of the people apparently can't eat it because of the other stuff in it, so i'll also just make some green beans without it the other stuff for them.
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 08:56:49 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 09:01:39 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

this is a pretty thorough take on turkey making. it's geared towards smoking but still a good amount of info for those that won't.

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
Title: Re: cooking
Post by: slucat on November 25, 2014, 09:06:17 AM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

I've brined turkey's for the last several years.  I just get the regular kroger ones; this year $0.89/lb.  I typically brine overnight in a cooler and have had very good luck.  I've used the Alton Brown brine recipe the last few years, this time I got a premixed jar of salt and spices.  I'm way to pregnant to put in the extra work of the AB recipe this year.

I have to make desert for the big family feast; I'm planning on some pumpkin spice cupcakes and debating between a cheesecake (turtle, caramel, or pumpkin) or pumpkin sugar cookies with cream cheese icing. Thoughts?
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:07:33 AM
I was going to do the AB recipe. I got a fresh never frozen turkey from ray ray's.
Title: Re: cooking
Post by: Dr Rick Daris on November 25, 2014, 09:12:50 AM
since we're all sharing, i have two seven pound bone in breasts from target. going to smoke them both with this guy's simon/garfunkel wet rub on one and then some rudy's turkey rub on the other.  :Woohoo:




http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html




(https://www.rudysbbq.com/store/images/Product/medium/16.png)
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:18:45 AM
since we're all sharing, i have two seven pound bone in breasts from target. going to smoke them both with this guy's simon/garfunkel wet rub on one and then some rudy's turkey rub on the other.  :Woohoo:




http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html




(https://www.rudysbbq.com/store/images/Product/medium/16.png)

based on the length of that recipe, its got to be amazing, rowdy.

my new years resolution will be to develop a meatsmoking infrastructure and skillset
Title: Re: cooking
Post by: puniraptor on November 25, 2014, 09:21:11 AM
oh, your article also just informed me that my "fresh never frozen" turkey is a bunch of hullabaloo
Title: Re: cooking
Post by: tdaver on November 25, 2014, 10:35:21 AM
Not family.  All newish friends living away from family.  Maybe need to get new friends.

Turkey will be okay for all.  Everyone else instructed to bring 1 or 2 sides they can eat.  Should work out but still a pain in the ass.  On the bright side, more of my favorites for me.
Title: Re: cooking
Post by: AST on November 25, 2014, 12:34:39 PM
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?

don't brine if it's already injected (it probably is).

o crap

I've brined turkey's for the last several years.  I just get the regular kroger ones; this year $0.89/lb.  I typically brine overnight in a cooler and have had very good luck.  I've used the Alton Brown brine recipe the last few years, this time I got a premixed jar of salt and spices.  I'm way to pregnant to put in the extra work of the AB recipe this year.

I have to make desert for the big family feast; I'm planning on some pumpkin spice cupcakes and debating between a cheesecake (turtle, caramel, or pumpkin) or pumpkin sugar cookies with cream cheese icing. Thoughts?

my wife made some pumkin cheesecake shots (single serving decorative plastic cups with mini spoons) with a graham cracker crust that were off the chain.  do those.
Title: Re: cooking
Post by: puniraptor on December 02, 2014, 01:41:29 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!
Title: Re: cooking
Post by: Mrs. Gooch on December 02, 2014, 01:45:04 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!

How was the turkey prepared to produce the optimum skin?
Title: Re: cooking
Post by: puniraptor on December 02, 2014, 01:47:16 PM
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.

recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!

How was the turkey prepared to produce the optimum skin?

the alton brown method. slather with oil and sear in a 500 deg oven before covering the breast with foil and turning down to roasting temp.

everything except the underside had perfect skin.
Title: Re: cooking
Post by: 8manpick on December 02, 2014, 03:26:45 PM
Spicy peanut pork and rice:

2 pork chops, baked and diced
1 cup (pre-cooking) rice
1 bag Birdseye stir fry onions and peppers

Peanut sauce:
1/2 C Jif creamy PB
1 C water
2 cloves garlic
1 red Chile pepper (incl. seeds)
Cayenne pepper to taste
1 T Worcestershire sauce

Cooked in skillet on low until sauce turns a darker brown.

Combine all ingredients in casserole dish, mix well and finish in oven for 10 minutes
Title: Re: cooking
Post by: AST on January 06, 2015, 06:10:12 PM
made a smoked prime rib & roasted garlic clove poutine tonight.  it was pretty delish for my 1st time but next time i will thicken the gravy a tad more.

(http://i60.photobucket.com/albums/h27/poimen/20150106_173831_zps017607e6.jpg)
Title: Re: cooking
Post by: Mikeyis4dcats on January 07, 2015, 09:28:12 AM
oh momma!
Title: Re: cooking
Post by: puniraptor on January 07, 2015, 09:42:47 AM
i cant wait to punch the first person that comes in here and calls that "soggy"
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 07, 2015, 10:04:06 AM
looks soggy
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 07, 2015, 10:04:27 AM
i cant wait to punch the first person that comes in here and calls that "soggy"

crap, just saw this. nvm my previous post.
Title: Re: cooking
Post by: waks on January 07, 2015, 10:19:11 AM
I've had poutine several times (never in Canada), and I haven't cared for it.
Title: Re: cooking
Post by: CNS on January 07, 2015, 10:22:20 AM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?
Title: Re: cooking
Post by: pissclams on January 07, 2015, 04:15:41 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
Title: Re: cooking
Post by: Gooch on January 07, 2015, 04:17:30 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
That's not how Bobby Flay makes em.
Title: Re: cooking
Post by: pissclams on January 07, 2015, 04:19:51 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
That's not how Bobby Flay makes em.

that's why i beat his ass in our lentil throwdown
Title: Re: cooking
Post by: jtksu on January 07, 2015, 11:35:21 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils 
z
That's not how Bobby Flay makes em.

Looks like a euro recipe.   :dunno:
Title: Re: cooking
Post by: CNS on January 08, 2015, 12:02:07 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups).  enjoy your lentils by kicking each other in the groin while eating.  #lentils

No cilantro?
Title: Re: cooking
Post by: Shooter Jones on January 08, 2015, 12:12:36 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
Title: Re: cooking
Post by: pissclams on January 08, 2015, 12:26:36 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 
Title: Re: cooking
Post by: CNS on January 08, 2015, 12:38:00 PM
Oxtail Lentil Soup recipe found.  has some Indian stuff in it I have never heard of that I had to order off of Amazon.  Prime FTW.
Title: Re: cooking
Post by: pissclams on January 08, 2015, 12:50:04 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 

crush the doritos into the chili until the chili isn't runny anymore.  insert mixture into tortilla, top with cheese and sour cream.  enjoy chili nacho cheese dorito burrito like the boss of humanity that you are.
Title: Re: cooking
Post by: Shooter Jones on January 08, 2015, 01:08:05 PM
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.
sounds delish- would eat. 

crush the doritos into the chili until the chili isn't runny anymore.  insert mixture into tortilla, top with cheese and sour cream.  enjoy chili nacho cheese dorito burrito like the boss of humanity that you are.

holy crap. will report back.

#HFH
Title: Re: cooking
Post by: The Big Train on January 08, 2015, 11:43:00 PM
i think those are the exact ingredients that are the chili cheese burrito at t-bell
Title: Re: cooking
Post by: nicname on January 09, 2015, 03:26:53 AM
i think those are the exact ingredients that are the chili cheese burrito at t-bell

Isn't that discontinued? Crying shame if so.
Title: Re: cooking
Post by: pissclams on January 09, 2015, 08:18:54 AM
the frito burrito was discontinued, they still have the chili cheese burrito

frito burrito was a gift sent from the heavens
Title: Re: cooking
Post by: Cire on January 09, 2015, 08:33:04 AM
A&W used to have frito chili food
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 09, 2015, 12:09:18 PM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Title: Re: cooking
Post by: Shooter Jones on January 09, 2015, 03:59:31 PM
couldn't wait, so I made it happen for lunch today. was fantastic.

toyed with the ratio and order of ingredients. settled with more crunched up/dry doritos, topped with the chili, decent amount of shredded cheese on that, and an unhealthy amount of sour cream on top.

will do again.
Title: Re: cooking
Post by: pissclams on January 09, 2015, 04:09:12 PM
i might sub the sour cream with a probiotic yogurt but other than that, well done
Title: Re: cooking
Post by: DQ12 on January 10, 2015, 10:23:49 AM
they also discontinued the frito chili cheese rap from sonic.  wtf?
Title: Re: cooking
Post by: waks on January 10, 2015, 11:21:40 AM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Never had the brussel sprouts from Aggie Station?
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on January 10, 2015, 02:03:00 PM
i have had brussels sprouts probably 5 times in my life and never enjoyed them.

last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy.   :love:
Never had the brussel sprouts from Aggie Station?

When I graduated, Aggie Station didn't have a kitchen. I've eaten there twice.
Title: Re: cooking
Post by: AST on January 10, 2015, 07:56:58 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 08:58:16 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Well would you look at those fancy chopsticks!

Good looking dish!  You ever had Pho? 
Title: Re: cooking
Post by: CNS on January 10, 2015, 08:59:36 PM
Pho seems over rated.  Have only had it twice now, but it wasn't near as flavorful as I anticipated.
Title: Re: cooking
Post by: wetwillie on January 10, 2015, 09:00:28 PM
Pho seems over rated.  Have only had it twice now, but it wasn't near as flavorful as I anticipated.

What meat did it have
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:01:01 PM
Steak/beef.  IPho Tower in KCMO.
Title: Re: cooking
Post by: AST on January 10, 2015, 09:01:04 PM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)
Well would you look at those fancy chopsticks!

Good looking dish!  You ever had Pho? 

Pho sure brother, love it!  Although I'm weird and prefer a seafood pho over beef for some reason.  Thanks for the compliment on my ramen.
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:01:30 PM
I will try the seafood pho.
Title: Re: cooking
Post by: AST on January 10, 2015, 09:09:39 PM
I will try the seafood pho.

Good call!
Title: Re: cooking
Post by: wetwillie on January 10, 2015, 09:09:51 PM
I will try the seafood pho.

Get the tripe
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 09:14:26 PM
I will try the seafood pho.

Get the tripe
Yeah, tripe or GTFOOH
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:19:26 PM
Cow stomach soup?  Hmmm.  I may start w AST's seafood first.
Title: Re: cooking
Post by: The Big Train on January 10, 2015, 09:29:43 PM
what is the red sauce(hot sauce?) that you put on it? looks like that stuff 'clams got
Title: Re: cooking
Post by: AST on January 10, 2015, 09:31:16 PM
Sriracha
Title: Re: cooking
Post by: The Big Train on January 10, 2015, 09:32:18 PM
 :drool:
Title: Re: cooking
Post by: CNS on January 10, 2015, 09:33:03 PM
Sriracha
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 10:00:07 PM
Are those Anaheims or Jalapenos?
Title: Re: cooking
Post by: mocat on January 10, 2015, 10:02:44 PM
Pho is for really cold days only imo
Title: Re: cooking
Post by: HerrSonntag on January 10, 2015, 10:59:03 PM
Pho is for really cold days only imo
I'd agree, I had some for lunch today and it rocked.  I'd had it before and been pretty ho hum about it.
Title: Re: cooking
Post by: AST on January 11, 2015, 06:05:08 AM
Are those Anaheims or Jalapenos?


Japs
Title: Re: cooking
Post by: slucat on January 11, 2015, 09:01:06 PM
I made a pork tenderloin tonight with baked potatoes rubbed in olive oil and sea salt, and tossed salad with rolls.
Love cooking sunday dinners.
Title: Re: cooking
Post by: star seed 7 on January 11, 2015, 09:02:56 PM
that sounds pretty fantastic slu
Title: Re: cooking
Post by: Stevesie60 on January 12, 2015, 03:29:19 PM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!
Title: Re: cooking
Post by: Spracne on January 12, 2015, 03:42:46 PM
9 cans of Miller Lite.
Title: Re: cooking
Post by: CNS on January 12, 2015, 03:57:23 PM
9 cans of Miller Lite.

Try mushing up a bunch of Doritos in it.  #realcooking
Title: Re: cooking
Post by: Spracne on January 12, 2015, 04:00:08 PM
9 cans of Miller Lite.

Try mushing up a bunch of Doritos in it.  #realcooking

Here's an idea.  Miller Lite Can Chicken.  Take 9 cans of Miller Lite.  Imbibe.  Rub the raw chicken over the door handles of your enemies.  Stick your head in the oven for 45 minutes or until unconscious.  Bon Apetite!
Title: Re: cooking
Post by: waks on January 12, 2015, 10:54:00 PM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!
:barf:
Title: Re: cooking
Post by: bones129 on January 13, 2015, 12:06:49 AM
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!

 :thumbs:
Title: Re: cooking
Post by: jtksu on January 13, 2015, 03:33:27 AM
whipped up a braised pork belly ramen from scratch, will do again

(http://i60.photobucket.com/albums/h27/poimen/IMG_0038_zpsf27dd2a9.jpg)

Had a ramen at Fork and Fennel here in Wichita a few weeks ago.   Looked similar.  Had a duck broth, which sounded good, and pork belly, bok choi, etc.  Was mediocre at best.  The noodles were like undercooked top ramen noodles and the pork belly was great sitting on top but got soggy was incorporated into the broth.   So much promise.   :(
Title: Re: cooking
Post by: Stevesie60 on January 15, 2015, 12:30:31 PM
(http://tapatalk.imageshack.com/v2/15/01/15/fe87aed04827594cac227104528d0989.jpg)

Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!
Title: Re: cooking
Post by: AST on January 15, 2015, 07:22:36 PM
^ looks freaking yum

Made some tacos tonite that were inspired by banh mi

Roasted pork belly (generously covered with brown sugar, s&p, red pepper flakes
Sriracha mayo sauce (mix 2:1)
Avocado
Slaw (green & yellow onions, jalapeno & carrots tossed in vinegar & lemon juice)
Cilantro

Had 1 on flour and 1 on corn and not going to lie, best tacos to ever touch my mouth.  Will take pictures next time but i was just experimenting and had no idea i was going to be so blown away by them.
Title: Re: cooking
Post by: Tobias on January 15, 2015, 08:17:29 PM
we have rules here, ast
Title: Re: cooking
Post by: WonderMeal on January 15, 2015, 09:38:50 PM
Looking for some good lentil recipes.  I love them and want to find some dishes the wife and kids are cool with.  Anyone have any good ones?

'clams is a great poster, but his views on lentils:  :nono:

Split red lentils are great because they don't take very long to cook, but are still v. v. good.

I make something close to this recipe once every two weeks or so: http://www.daringgourmet.com/2013/06/03/masoor-dal-indian-red-lentil-soup/ (http://www.daringgourmet.com/2013/06/03/masoor-dal-indian-red-lentil-soup/)

Some notes:
-Since there are so many spices in this recipe and getting them all out and preparing them takes a long time, I keep an extra tupperware or two out and fill a few containers full of the spice mixture for the next time. That way it's basically an instant dinner whenever I want them.
-I have subbed canned tomatoes for fresh and it's easier/basically just as good.
-I almost never have chiles or fresh ginger, but it's still good without them.
-Have served this for company over rice and w/ naan and gotten rave reviews every time.

Enjoy, @Casey.
Title: Re: cooking
Post by: CNS on January 15, 2015, 09:42:33 PM
Thanks WM
Title: Re: cooking
Post by: slucat on January 16, 2015, 09:25:45 AM
(http://tapatalk.imageshack.com/v2/15/01/15/fe87aed04827594cac227104528d0989.jpg)

Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!

 :excited:
Title: Re: cooking
Post by: CNS on January 16, 2015, 09:52:14 AM
Would smash.  Not even much of a potato fan. 
Title: Re: cooking
Post by: ChiComCat on January 16, 2015, 10:32:34 AM
I've had pretty good success making ramen at home.  Chicat's secret ingredient: Porcini mushroom chowder.  Its pretty much my secret ingredient for a lot of things.  So good.
Title: Re: cooking
Post by: AST on January 16, 2015, 11:40:56 AM
will try that next time ChiCat
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 11:48:27 AM
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)
Title: Re: cooking
Post by: Mikeyis4dcats on January 16, 2015, 04:29:44 PM
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)

you had me at "film"...
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 06:59:05 PM
(http://tapatalk.imageshack.com/v2/15/01/16/e7d85475af569553ad102f5fd0486e0f.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/0e6c4a4f61e082b627e02a92250e8c06.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/1843883ec8b3f87db8d9e9df7f4a6a63.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/3bf14300ae9caae5ef3828e2105ce3c1.jpg)

(http://tapatalk.imageshack.com/v2/15/01/16/daea64794e862f17ef00a9a64931f76b.jpg)
Title: Re: cooking
Post by: The Big Train on January 16, 2015, 07:04:27 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 07:08:40 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.
Title: Re: cooking
Post by: The Big Train on January 16, 2015, 07:13:17 PM
that looks really good, you probably could have fit all of that on one plate, less dishes
Could have, but you know, trying to get less fat.  Also, would have been weird for the gf to share a plate.

i always thought it brought people closer together, guess times have changed

(http://cdn.womensunitedonline.com/gallery/lady_and_the_tramp_cute.jpg)
Title: Re: cooking
Post by: 8manpick on January 16, 2015, 07:13:47 PM
Touché
Title: Re: cooking
Post by: AST on January 29, 2015, 07:16:13 PM
bagged my first woodie closing weekend, decided against a wall trophy and set out to cook it tonight

(http://i60.photobucket.com/albums/h27/poimen/20150125_111009_zpsb6f1d516.jpg)

breasts and legs dipped in flour, lightly browned with bacon grease in cast iron.  garlic and onions added, deglazed with broth made from the duck carcass, skin & fat.  cream of mushroom added and simmered covered on low.  served with wild rice and cauliflower.

(http://i60.photobucket.com/albums/h27/poimen/IMG_0129_zpsd2ea91de.jpg)

plate lacks color but the yum factor & rustic look makes up for it imo
Title: Re: cooking
Post by: AppleJack on January 29, 2015, 07:35:47 PM
 :frown:
Title: Re: cooking
Post by: pissclams on January 29, 2015, 08:09:05 PM
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.
Title: Re: cooking
Post by: pissclams on January 29, 2015, 08:09:43 PM
BUT THAT IS JUST ME, the duck looks very good
Title: Re: cooking
Post by: AST on January 29, 2015, 08:20:00 PM
deglazing with duck broth? how difficult was it to release the fond?  I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.

Wasn't difficult at all.  The duck is just lightly fried so it doesn't leave as much residue as a full on sear.  Might try it with res wine some time but just went with a trusted family game recipe tonight.
Title: Re: cooking
Post by: pissclams on February 01, 2015, 07:44:30 PM
I sous vide some Irish salmon tonight and served it on top of a beure blanc.  also made salt potatoes which are probably the greatest thing ever
Title: Re: cooking
Post by: CNS on February 01, 2015, 07:47:52 PM
Will have to Google that.

Just finished up some Beef bougeoungnon (sp).  Added some parsnips and turnips to it this time.  It was pretty good, but prefer it without.  Also, Julia says the meat should be lean.  I used chuck roast last time and a lean rump roast this time and the chuck roast was by far superior, imo.
Title: Re: cooking
Post by: pissclams on February 01, 2015, 08:28:39 PM
google what
Title: Re: cooking
Post by: 8manpick on February 01, 2015, 08:28:53 PM
Do you have the sous vide circulator, or do you just do the improv version?
Title: Re: cooking
Post by: CNS on February 01, 2015, 08:30:54 PM
Bure blanc
Title: Re: cooking
Post by: pissclams on February 01, 2015, 08:31:08 PM
Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black) https://www.amazon.com/dp/B00GT753W8/ref=cm_sw_r_awd_pfUZub1EXV24Y
https://www.amazon.com/dp/B00GT753W8/ref=cm_sw_r_awd_pfUZub1EXV24Y
Title: Re: cooking
Post by: ben ji on February 09, 2015, 06:16:22 PM
Cooked both of these tonight

http://www.food.com/recipe/steak-sandwiches-pioneer-woman-220872

http://foodspin.deadspin.com/how-to-cook-broccoli-on-purpose-and-enjoy-it-which-i-1684371622


GF had made me the pioneer woman steak sandwiches before and they are amazing. I had 2 Ribeye steaks leftover from the weekend so I sliced those up, added japs to the onions to kick it up a bit. Also marinated the steak in worchester/season salt/garlic for a couple hours before cooking.

Leftovers will be lunch for the next couple of days.

Broccoli recipe was pretty decent but not life altering good.


(http://tapatalk.imageshack.com/v2/15/02/09/b1b7602fe4994a38642b8ce29568645d.jpg)

(http://tapatalk.imageshack.com/v2/15/02/09/90541154347e909f299ccbfb0c766bfa.jpg)
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on February 09, 2015, 06:21:39 PM
steak sammy sounds good but holy rough ridin' butter. id mix in some olive oil if it were me.
Title: Re: cooking
Post by: ben ji on February 09, 2015, 06:25:38 PM
steak sammy sounds good but holy rough ridin' butter. id mix in some olive oil if it were me.

Yeah, I used about half the butter recommended and it was still very rich. I'm not a field hand wrangling calfs all day so I don't need a 1,500 calorie lunch.
Title: Re: cooking
Post by: AST on February 09, 2015, 06:26:21 PM
that has me really hungry ben ji
Title: Re: cooking
Post by: ben ji on February 13, 2015, 08:46:46 PM
Alright, first shot at carnitas in the crock pot, dam tasty.

Random recipe online, coat pork in cumin/oregano/spices. Add japs/onion/garlic. Squeeze orange and let sit for about 7 hours on low.

(http://tapatalk.imageshack.com/v2/15/02/13/64102ffbe5707384a1792cac44cac4fb.jpg)

Also made some homemade pico de gallo because its delicious and simple.

Right carnita is ala fresco, just feta and cilantro. Middle is pico and feta. Left is pico and mexican cheese blend.


(http://tapatalk.imageshack.com/v2/15/02/13/2f45eaf6a682665e86ae35a2507b6da2.jpg)

They were all equally delicious.
Title: Re: cooking
Post by: The Big Train on February 13, 2015, 08:50:13 PM
 :drool:
Title: Re: cooking
Post by: AST on February 14, 2015, 09:44:23 PM
V-day dinner.  Pan seared a 20oz bone in rib eye, topped with lump crab & hollandaise.  Sides of oven roasted green beans, potato & portabello au gratin & balsamic spring mix salad w/ feta & dried cranberries.  Wife had a 6 oz filet.  I am stuffed full.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps122955d3.jpg)

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps6dfe66ef.jpg)
Title: Re: cooking
Post by: AST on February 14, 2015, 09:46:35 PM
 :lol: that steak looks ridiculous on that plate
Title: Re: cooking
Post by: wetwillie on February 14, 2015, 09:47:15 PM
V-day dinner.  Pan seared a 20oz bone in rib eye, topped with lump crab & hollandaise.  Sides of oven roasted green beans, potato & portabello au gratin & balsamic spring mix salad w/ feta & dried cranberries.  Wife had a 6 in filet.  I am stuffed full.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps122955d3.jpg)

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/image_zps6dfe66ef.jpg)

i bet she did you dirty dog you :fatty:
Title: Re: cooking
Post by: AST on February 14, 2015, 09:49:56 PM
If by 6 in you mean 2 in then you are spot on
Title: Re: cooking
Post by: CNS on February 15, 2015, 10:00:55 AM
AST, do you have a link to ramen recipes you like/use?  The ones with high reviews I am finding online call for something like a three day process. 

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: AST on February 15, 2015, 10:23:45 AM
http://www.foodandwine.com/slideshows/how-to-make-ramen-noodles/8

I did this recipe only with wheat flour.  Couldn't find rye flour but i have located it and am going to give it a go soon.
Title: Re: cooking
Post by: CNS on February 15, 2015, 10:24:25 AM
Thanks


Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: Gooch on February 16, 2015, 10:22:09 AM
Alright, first shot at carnitas in the crock pot, dam tasty.

Random recipe online, coat pork in cumin/oregano/spices. Add japs/onion/garlic. Squeeze orange and let sit for about 7 hours on low.

(http://tapatalk.imageshack.com/v2/15/02/13/64102ffbe5707384a1792cac44cac4fb.jpg)

Also made some homemade pico de gallo because its delicious and simple.

Right carnita is ala fresco, just feta and cilantro. Middle is pico and feta. Left is pico and mexican cheese blend.


(http://tapatalk.imageshack.com/v2/15/02/13/2f45eaf6a682665e86ae35a2507b6da2.jpg)

They were all equally delicious.

Giving this a go today. It is in the crock pot now.
Title: Re: cooking
Post by: The Tonya Harding of Twitter Users Creep on February 16, 2015, 10:46:10 AM
no work for the gooch today?
Title: Re: cooking
Post by: Gooch on February 16, 2015, 10:53:37 AM
no work for the gooch today?
Using a @pissclams favorite the CrockPot
Title: Re: cooking
Post by: ChiComCat on February 16, 2015, 12:13:12 PM
no work for the gooch today?
Using a @pissclams favorite the CrockPot

I was assuming all this CrockPot talk was clams bait and am disappointed he has yet to make an appearance
Title: Re: cooking
Post by: The1BigWillie on February 16, 2015, 12:28:13 PM
I'll never put a steak on a grill again. Made these last night. Paired with a wedge salad and roasted asparagus.
http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea/


(http://tapatalk.imageshack.com/v2/15/02/16/95fbcd4c85b25d781b94029a57616363.jpg)(http://tapatalk.imageshack.com/v2/15/02/16/90ffb95e77da708b8ead832bf49019b5.jpg)
Title: Re: cooking
Post by: star seed 7 on February 17, 2015, 12:18:59 AM
That is raw meat dude
Title: Re: cooking
Post by: CNS on February 17, 2015, 08:59:05 AM
Yep, he said he wasn't going to use a grill again.  Raw meat doesn't need a grill.
Title: Re: cooking
Post by: The1BigWillie on February 17, 2015, 10:03:35 AM
That is raw meat dude

Medium Rare...  GTFOWYLSIQ
Title: Re: cooking
Post by: Boom Roasted on February 17, 2015, 12:58:34 PM
It looks pretty decent. I just make sure my steak thaws out to room temp then grill it for 4 min on each side
Title: Re: cooking
Post by: Spracne on February 17, 2015, 01:20:30 PM
What kind of steak sauce did you use? 
Title: Re: cooking
Post by: 420seriouscat69 on February 17, 2015, 01:25:55 PM
I cooked last night. Used a crockpot. 4 chicken breast, 2 cans of diced tomatoes and green chillies, chilli chowder, sriracha, and cayeene pepper all mixed together and set on high. Once done, shred meat, mix together and lay on a bed of rice. :lick:
Title: Re: cooking
Post by: The1BigWillie on February 17, 2015, 01:50:02 PM
What kind of steak sauce did you use?


LOL.  I was out of A1.
Title: Re: cooking
Post by: Cire on February 17, 2015, 02:53:05 PM
pro tip, if you want rare, don't let it come to room temp.
Title: Re: cooking
Post by: jtksu on February 18, 2015, 01:18:27 AM
I'll never put a steak on a grill again. Made these last night. Paired with a wedge salad and roasted asparagus.
http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea/


(http://tapatalk.imageshack.com/v2/15/02/16/95fbcd4c85b25d781b94029a57616363.jpg)(http://tapatalk.imageshack.com/v2/15/02/16/90ffb95e77da708b8ead832bf49019b5.jpg)

Watched the people on America's Test Kitchen (? Something like that...  It was on PBS.)  test this method and they came to the conclusion that searing last resulted in jucier, tastier steak.
Title: Re: cooking
Post by: waks on February 18, 2015, 08:58:36 AM
What kind of steak sauce did you use?


LOL.  I was out of A1.
Just use ketchup. Or that tasty bottle of ranch dressing.
Title: Re: cooking
Post by: pissclams on March 01, 2015, 08:32:46 PM
i baked some pretzel bites this afternoon, pretty good
Title: Re: cooking
Post by: Mikeyis4dcats on March 01, 2015, 08:38:42 PM
last 2 Sundays I've made chilaquiles rojo con chorizo y huevos     :drool:

(https://scontent-dfw.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10628546_10100242961740150_4572245600765957663_n.jpg?oh=f07d0796a671b125b944019787cf6bef&oe=5580185D)
Title: Re: cooking
Post by: AST on March 01, 2015, 09:47:22 PM
Looking good Mikey, love me some chilaquiles although I am partial to verde
Title: Re: cooking
Post by: CNS on March 02, 2015, 12:55:05 PM
That looks pretty elite.  Have never heard of it before.  One goal for the summer is to get into authentic mex stuff like that a little more.
Title: Re: cooking
Post by: Mikeyis4dcats on March 02, 2015, 03:34:05 PM
Looking good Mikey, love me some chilaquiles although I am partial to verde

yeah, I love the verde when I'm in PVR, the red are a little easier to make at home as I can't always find tomatillos.

this is the basis for my recipe, though I add the egg and avocado.
http://www.saveur.com/article/Recipes/Salsa-Simmered-Tortillas
Title: Re: cooking
Post by: CNS on March 15, 2015, 05:54:05 PM
(http://tapatalk.imageshack.com/v2/15/03/15/83e8686554b26bf29278e4372b9e9741.jpg)
Chicken pot pie,  without the pot.   Puff pastry on all sides.

All from scratch.  Never made it before, but the filling is elite. Shallots, shitakes, carots,  peas, cream, chicken, etc.
Title: Re: cooking
Post by: Stevesie60 on March 15, 2015, 05:59:05 PM
How much time did it take, and was it worth it? Could you make like, 5 at a time and refrigerate them until later?
Title: Re: cooking
Post by: CNS on March 15, 2015, 06:03:06 PM
They are cooling now.  Will report back.  Time, took a couple hrs. 

I doubt that the puff pastry would survive in the fridge.  The filling def would, though and you could just buy puff pastry and use that for a couple days until the filling runs out.
Title: Re: cooking
Post by: AST on March 15, 2015, 06:11:38 PM
that looks amazeballs and i could definitely eat that right now
Title: Re: cooking
Post by: CNS on March 15, 2015, 06:16:31 PM
Oh man!
Title: Re: cooking
Post by: pissclams on March 16, 2015, 08:32:46 AM
wait, so you made puff pastry dough from scratch?
Title: Re: cooking
Post by: HerrSonntag on March 16, 2015, 08:36:23 AM
wait, so you made puff pastry dough from scratch?
Not actually as hard as it sounds, but still impressive if true.
Title: Re: cooking
Post by: CNS on March 16, 2015, 09:01:52 AM
CNSwife did.  I don't bake.
Title: Re: cooking
Post by: pissclams on March 16, 2015, 09:52:02 AM
wait, so you made puff pastry dough from scratch?
Not actually as hard as it sounds, but still impressive if true.

i'm a dough nerd
Title: Re: cooking
Post by: 8manpick on March 16, 2015, 10:13:38 AM
No pictures, but I made some delicious cast iron Mac and cheese last night. Bechamel base, cheddar, asiago, Parmesan, bacon and tomatoes. Parmesan and panko top browned in the oven
Title: Re: cooking
Post by: CNS on March 16, 2015, 06:52:42 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited
Title: Re: cooking
Post by: SdK on March 16, 2015, 06:54:34 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited
Please share best recipes.
Title: Re: cooking
Post by: The Big Train on March 16, 2015, 08:31:38 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day
Title: Re: cooking
Post by: The Big Train on March 16, 2015, 08:34:44 PM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day

yep, probably gonna buy now

http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?ie=UTF8&qid=1426556038&sr=8-1&keywords=mexico+the+cookbook
Title: Re: cooking
Post by: CNS on March 16, 2015, 08:40:42 PM
Yep.  It was described as the book that does for Mexican food as what Julia child did for French cooking.   

Full disclosure,  Julia provides a lot more info regarding techniques, food description,  etc.  This book is simply just a buttload of recipes.   There are a bunch of really good looking ones in there, though.

It's a huge rough ridin' book.
Title: Re: cooking
Post by: Mikeyis4dcats on March 17, 2015, 11:35:35 AM
(http://tapatalk.imageshack.com/v2/15/03/16/1b24218574030afedffb84dfdc6bada8.jpg)

Going to dive head first into this guy this spring.   Pretty excited

did you get this off of amazon?  im pretty much a mexican food connoisseur and could eat mexican food every single day

yep, probably gonna buy now

http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?ie=UTF8&qid=1426556038&sr=8-1&keywords=mexico+the+cookbook

ouch, that first review isn't very happy...
Title: Re: cooking
Post by: CNS on March 17, 2015, 11:52:50 AM
Wow.  The most negative and the most thorough review I have ever seen on amazon.  :sad:
Title: Re: cooking
Post by: asava on March 17, 2015, 12:06:08 PM
Yep.  It was described as the book that does for Mexican food as what Julia child did for French cooking.   

Full disclosure,  Julia provides a lot more info regarding techniques, food description,  etc.  This book is simply just a buttload of recipes.   There are a bunch of really good looking ones in there, though.

It's a huge rough ridin' book.

Have the The Silver Spoon, Tuscany, and A Family Meal from Phaidon, and so far all have been good. A Family Meal is by far and away the best out of the lot. The Silver Spoon and Tuscany are both voluminous, with a lot of fairly simple recipes. The stuff that I have cooked out of them have been good starting places for dishes. For example, recently started cooking through all the different minestrones in The Silver Spoon with little depth and flavor to them. The recipes seem to act more like a template for food, and generally can be expanded upon through different techniques and additional spices/ingredients. Their books are always gorgeous though, which is a plus.
Title: Re: cooking
Post by: SdK on March 22, 2015, 03:19:51 PM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.
Title: Re: cooking
Post by: The Big Train on March 29, 2015, 12:23:17 AM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.

that looks fantastic, drench that thing in homemade buttermilk ranch and omfg :lick:
Title: Re: cooking
Post by: SdK on March 29, 2015, 09:58:29 AM
(http://tapatalk.imageshack.com/v2/15/03/22/a95acdd48762cb566d5adabdd3f48633.jpg)

Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.

that looks fantastic, drench that thing in homemade buttermilk ranch and omfg :lick:
Did just that. My goodness it was amazing.
Title: Re: cooking
Post by: CNS on March 29, 2015, 11:20:04 AM
That looks pretty great. 
Title: Re: cooking
Post by: CNS on March 29, 2015, 03:06:30 PM
(http://tapatalk.imageshack.com/v2/15/03/29/d45c750313b927082c0661d6ea0d9b28.jpg) red beans and rice went down a couple hrs ago.

(http://tapatalk.imageshack.com/v2/15/03/29/a5173e738418523bd8b672a0ea20a01e.jpg)
Just finished up
Title: Re: cooking
Post by: puniraptor on March 29, 2015, 03:23:48 PM
Enough for all week!?
Title: Re: cooking
Post by: Tobias on March 29, 2015, 03:25:11 PM
i made rb&r last weekend and am still eating it (@pissclams)
Title: Re: cooking
Post by: star seed 7 on March 29, 2015, 03:37:24 PM
I had rb&r @ hibachi hut on Wendsday  :thumbs:
Title: Re: cooking
Post by: pissclams on March 29, 2015, 03:55:06 PM
i made rb&r last weekend and am still eating it (@pissclams)

they've gotten to you
imo the toughest part about rbr is finding good andoille.  the original hibachi hut's was increds. 
Title: Re: cooking
Post by: CNS on March 29, 2015, 04:47:21 PM
Yeah, you can get andoille around here, but it's not great.  I just use a smoke sausage by Johnsonville or something similar.  The most important thing, imo, is making it with an actual ham bone rather than faking it with ham hocks or something like that.  It makes a really big diff.
Title: Re: cooking
Post by: CNS on March 29, 2015, 04:50:04 PM
Final thing for today is pork shanks in a white wine/chicken stock sauce with shallots, carrots,  celery, garlic, thyme, and rosemary.  Going to slow cook it for about 2.5hrs in the oven, reduce the crap.out of the sauce, then serve it over some orzo with some fresh green beans on the side.  (http://tapatalk.imageshack.com/v2/15/03/29/e1c7f175378624ae4a79606465b12a78.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/add7f7d5eb6119396f078f37d4587671.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/3178bd051b0d4149af261bd0b74c38dc.jpg)(http://tapatalk.imageshack.com/v2/15/03/29/f64ecf3fa46607d6c93aba046e3695f6.jpg)
Title: Re: cooking
Post by: pissclams on March 29, 2015, 04:56:29 PM
damn casey takes Palm Sunday by the balls
Title: Re: cooking
Post by: pissclams on March 29, 2015, 04:57:29 PM
the pork shanks at gram & dunn are legit
Title: Re: cooking
Post by: wetwillie on March 29, 2015, 04:58:13 PM
Neuro Surgeon that can cook.  Probably had to beat the ladies off with a stick.
Title: Re: cooking
Post by: CNS on March 29, 2015, 05:02:06 PM
Enough for all week!?
That's the plan.  Lunches all week.
Title: Re: cooking
Post by: mocat on March 29, 2015, 05:30:43 PM
Gas cooking makes me wonder why electric ranges were ever even invented
Title: Re: cooking
Post by: AST on March 29, 2015, 06:44:27 PM
looking good on this page
Title: Re: cooking
Post by: CNS on March 29, 2015, 08:07:03 PM
I wish I could post taste and/or smell. (http://tapatalk.imageshack.com/v2/15/03/29/1434e89afb898142270f6859827a652a.jpg)
Title: Re: cooking
Post by: puniraptor on March 31, 2015, 01:47:09 PM
@rusty and other chicken tikka masala enthusiasts:

do you grill your marinated meat or do a one pan kinda thing?
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:18:29 PM
I would like to blacken some chicken, how do I do it?
Title: Re: cooking
Post by: star seed 7 on March 31, 2015, 07:20:07 PM
I would like to blacken some chicken, how do I do it?

great question ww, i would like to know that answer to this as well!
Title: Re: cooking
Post by: pissclams on March 31, 2015, 07:26:08 PM
I would like to blacken some chicken, how do I do it?

(http://wholesalegourmet.net/images/kansasst_grill.jpg)
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:28:47 PM
Www.myrecipes.com.

Search: blackened chicken.

Pics pls.

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: Cire on March 31, 2015, 07:32:14 PM
butterfly or pound flat the chicken before blackening.
Title: Re: cooking
Post by: star seed 7 on March 31, 2015, 07:32:50 PM
pound flat?  what?
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:35:09 PM
thanks everyone
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:36:10 PM
Butterfly.  Pounding fucks up texture

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: CNS on March 31, 2015, 07:36:37 PM
Sorry, WW.  Haven't blackened chicken before.


Just butterfly the breast, season it with blackening seasoning, cook in two nested cast iron skillets for like 6 min(I bet).  Have done that with fish very successfully
  The coming time is the real question.  Fish cooks lot faster than chicken.
Sent from my KFTT using Tapatalk
Title: Re: cooking
Post by: wetwillie on March 31, 2015, 07:39:48 PM
Sorry, WW.  Haven't blackened chicken before.

Sent from my KFTT using Tapatalk



I thought it was more complicated but it appears to be something that can be put together with normal household spices and baking in the oven. I'll try to remember to post pictures of the turnout when I make it.
Title: Re: cooking
Post by: CNS on March 31, 2015, 07:42:05 PM
Check out my revision.  Either way, . Post pictures and let us know how it turned out.

Sent from my KFTT using Tapatalk

Title: Re: cooking
Post by: CNS on April 12, 2015, 07:31:54 PM
(http://images.tapatalk-cdn.com/15/04/12/d97eb7cda6aa3edaa5d705ae2533db3b.jpg)(http://images.tapatalk-cdn.com/15/04/12/0a37f36f29c6dce35b58b169b14770a8.jpg)


Some lamb shanks with a petite syrah wine sauce (reduced heavily after the fact) served over orzo.  Really good (forgot to take finish pics), but not better than the pork shanks.  I think it would be better with a wine that is a little less sweet.
Title: Re: cooking
Post by: CNS on April 12, 2015, 07:34:39 PM
(http://images.tapatalk-cdn.com/15/04/12/c4ad75ebfe18e88a21a55d0cdbe8abba.jpg)
(http://images.tapatalk-cdn.com/15/04/12/ab0d27e2f9af95e88444a904062fe911.jpg)

These two guys are about to go together to make a big batch of shrimp eteouffee for this weeks lunches.   Putting it over gruyere grits instead of rice.
Title: Re: cooking
Post by: CNS on April 12, 2015, 07:39:40 PM
(http://images.tapatalk-cdn.com/15/04/12/4c3478c3549ecdca119492e25f4aa38f.jpg)
Title: Re: cooking
Post by: meow meow on April 12, 2015, 09:28:19 PM
Recipe?  :excited:
Title: Re: cooking
Post by: CNS on April 13, 2015, 11:29:30 AM
Recipe?  :excited:

http://www.foodandwine.com/recipes/shrimp-etouffee (http://www.foodandwine.com/recipes/shrimp-etouffee)

I started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme. 

First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker.  probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth

Also, I like it with the gruyere grits, but prefer it with rice.  Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it. 

Lots of notes, but I do like it a lot as is.  It just isn't perfect.
Title: Re: cooking
Post by: pissclams on April 19, 2015, 02:40:31 PM
i bought some of this today
http://www.surlatable.com/product/PRO-1611508/Chingon+Stupid+Hot+Hot+Sauce

so now every time i eat i will have a little bit of chingon in me.
Title: Re: cooking
Post by: ben ji on April 20, 2015, 02:50:17 PM
Recipe?  :excited:

http://www.foodandwine.com/recipes/shrimp-etouffee (http://www.foodandwine.com/recipes/shrimp-etouffee)

I started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme. 

First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker.  probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth

Also, I like it with the gruyere grits, but prefer it with rice.  Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it. 

Lots of notes, but I do like it a lot as is.  It just isn't perfect.

Thanks for recipe, will make this tonight with your tips.
Title: Re: cooking
Post by: The Big Train on April 26, 2015, 10:19:53 PM
made tortilla soup tonight and added chicken and onions and jalapeño to the traditional recipe, did not take a picture unfortunately :lick:
Title: Re: cooking
Post by: CNS on April 27, 2015, 02:04:07 PM
A few of the food podcasts I listen to have recently had episodes on fermentation.  I am intrigued, and just ordered this:
http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation (http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation)(http://phickle.com/wp-content/uploads/2014/01/The-art-of-fermentation-with-jacket.jpg)

Anyone done much of this stuff?

I started my first one last night.  Sliced red pepper with celery and cilantro for seasoning.  Will give it a go in a week and see how it's coming. 
Title: cooking
Post by: Tobias on April 27, 2015, 02:06:30 PM
you just know 'clams loves fermenting
Title: Re: cooking
Post by: 420seriouscat69 on April 27, 2015, 02:20:23 PM
I'll be making my jalapeno burgers tonight with homemade sweet potato fries as the side.  :gocho: I stuff the Jalapenoes in the meat before I grill it.
Title: Re: cooking
Post by: mocat on April 27, 2015, 02:24:32 PM
http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation (http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation)(http://phickle.com/wp-content/uploads/2014/01/The-art-of-fermentation-with-jacket.jpg)


i've gotta hound it to you, that is a good looking book by a dog gone good author
Title: Re: cooking
Post by: puniraptor on April 29, 2015, 10:17:23 AM
I just wanted to tell you how happy I am for you, mocat
Title: Re: cooking
Post by: mocat on April 29, 2015, 10:25:33 AM
thanks, it took everything i had not to get spracne in here for some validation
Title: Re: cooking
Post by: Mikeyis4dcats on April 29, 2015, 11:44:41 AM
I won't lie....this is kind of what I imagine CDubya looks like

(http://ecx.images-amazon.com/images/I/617AOxYV9NL._UX250_.jpg)
Title: Re: cooking
Post by: Spracne on April 29, 2015, 11:47:38 AM
thanks, it took everything i had not to get spracne in here for some validation

You had my silent admiration.  I tried for 20 seconds to think up a clever reply, then just went on... living my life.
Title: Re: cooking
Post by: Gooch on April 29, 2015, 02:10:48 PM
I won't lie....this is kind of what I imagine CDubya looks like

(http://ecx.images-amazon.com/images/I/617AOxYV9NL._UX250_.jpg)
close but add a handlebar mustache no beard.
Title: Re: cooking
Post by: AbeFroman on April 30, 2015, 10:48:09 PM
Chicken, waffles, brown sugar bacon and maple hot sauce

(http://i59.tinypic.com/2mdowuu.jpg)
Title: Re: cooking
Post by: star seed 7 on April 30, 2015, 11:16:00 PM
looks great
Title: Re: cooking
Post by: Tobias on April 30, 2015, 11:16:42 PM

looks great

:horrorsurprise:
Title: Re: cooking
Post by: star seed 7 on April 30, 2015, 11:17:35 PM
i'm hungry 'bias
Title: Re: cooking
Post by: AbeFroman on April 30, 2015, 11:34:46 PM

looks great

:horrorsurprise:

Why is this:horrorsurprise: ? Lib x7 is a smart man
Title: Re: cooking
Post by: Tobias on April 30, 2015, 11:36:27 PM
when you have constructed a seven-approved meal, you get a horrorsurprise because that just doesn't happen
Title: Re: cooking
Post by: star seed 7 on April 30, 2015, 11:48:49 PM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Title: Re: cooking
Post by: bones129 on May 01, 2015, 12:38:49 AM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together

First time for everything. Give it a try. Shared this with Ms. Bones and she is dilligently examining  a possible recipe. She's never fed me anything I did not like.
Title: Re: cooking
Post by: 8manpick on May 01, 2015, 10:11:00 AM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Are you still in mhk? Get yourself to Wahoo on a Sunday morning
Title: Re: cooking
Post by: AbeFroman on May 01, 2015, 11:04:40 AM
when you have constructed a seven-approved meal, you get a horrorsurprise because that just doesn't happen

 :surprised:

#blessed
Title: Re: cooking
Post by: CNS on May 01, 2015, 11:36:52 AM
Chicken, waffles, brown sugar bacon and maple hot sauce

(http://i59.tinypic.com/2mdowuu.jpg)

Dan Pashman would tell you to put that bacon between the plate and the waffle, allowing you to control how much syrup the waffle absorbs by keeping the waffle from sitting in syrup, and calls it a Pork Lift.   :lol:
Title: Re: cooking
Post by: Cire on May 01, 2015, 12:01:03 PM
Have never understood chicken and waffles.
Title: Re: cooking
Post by: Mr Bread on May 01, 2015, 12:08:10 PM
Have never understood chicken and waffles.

what's to understand?  it's food.  put it in your mouth hole and then crap it out later or don't. 
Title: Re: cooking
Post by: CNS on May 01, 2015, 12:13:15 PM
Have never understood chicken and waffles.

If you like sweet and savory, it is basically the king of that.
Title: Re: cooking
Post by: Cire on May 01, 2015, 12:17:02 PM
What's sweet about Waffles?  To me it's crunch on crunch.
Title: Re: cooking
Post by: CNS on May 01, 2015, 12:25:33 PM
What's sweet about Waffles?  To me it's crunch on crunch.

Syrup.  Chicken.  Yes, the texture is great, too.  Also, I prefer a moderately spicy honey mustard as well. 

It's hard to wrap your head around.  Try it, but at a place that doesn't use toaster waffles or shitty frozen chicken fingers.  If you get the chance to try it where they make both fresh, you will love it.   Put it all on top of each other, put the honey mustard and the syrup on top, then go to town. 
Title: Re: cooking
Post by: mocat on May 01, 2015, 12:44:06 PM
crunchy waffles? i mean get a load of this moron!  :lol:
Title: Re: cooking
Post by: waks on May 01, 2015, 01:53:05 PM
fact:  chicken and waffles sound great together

fact:  i have never eaten chicken and waffles together
Are you still in mhk? Get yourself to Wahoo on a Sunday morning
Or better yet, Bourbon and Baker
Title: Re: cooking
Post by: Dub on May 01, 2015, 02:08:52 PM
There's a mexican place out here in Denver that has amazing mexican style chicken and waffles.  It's got syrup and some kind of haberno southwest sauce.
Title: Re: cooking
Post by: puniraptor on May 01, 2015, 02:11:54 PM
CASA BONITA!!!
Title: Re: cooking
Post by: TheCatFanSpeaks on May 01, 2015, 03:09:31 PM
Dan Pashman would tell you to put that bacon between the plate and the waffle, allowing you to control how much syrup the waffle absorbs by keeping the waffle from sitting in syrup, and calls it a Pork Lift.   :lol:

wow! a pashman reference!
Title: Re: cooking
Post by: AbeFroman on May 02, 2015, 05:42:15 AM
What's sweet about Waffles?  To me it's crunch on crunch.

I can confirm the waffle I made was not crunchy. The ones I made a few days ago were, but I learned my lesson and had better timing.
Title: Re: cooking
Post by: Dub on May 02, 2015, 10:52:40 AM
CASA BONITA!!!

Now a state landmark!
Title: Re: cooking
Post by: puniraptor on May 03, 2015, 02:35:25 PM
Cabbage 'chi and  radish 'chi fermenting now
Title: Re: cooking
Post by: CNS on May 03, 2015, 04:00:54 PM
Just tried my first go at fermenting.  Sliced red pep with a stick of celery and a little cilantro.  It is really delish.  Not sure what to try next.  Have heard turnips with a little mint is super good. 
What is a good 'chi recipe?
Title: Re: cooking
Post by: CNS on May 03, 2015, 04:02:00 PM
Going to eventually try some spicy green beans for bloody marys.  Had them in Nola and they are really good.  Just can't find them around here, so far.
Title: Re: cooking
Post by: puniraptor on May 04, 2015, 08:22:30 AM
Just tried my first go at fermenting.  Sliced red pep with a stick of celery and a little cilantro.  It is really delish.  Not sure what to try next.  Have heard turnips with a little mint is super good. 
What is a good 'chi recipe?

this is a good foundation for cabbage

http://www.epicurious.com/recipes/food/views/traditional-napa-cabbage-kimchi-233839 (http://www.epicurious.com/recipes/food/views/traditional-napa-cabbage-kimchi-233839)

i steer clear of the ones including raw sea creature bits or fruit because i dont appreciate the aromas or mouthfeel of rotten sea creatures or fruit.

hit this up for the radish style

http://www.maangchi.com/recipe/kkakdugi (http://www.maangchi.com/recipe/kkakdugi)

Title: Re: cooking
Post by: Tobias on May 04, 2015, 08:30:24 AM

i dont appreciate the aromas or mouthfeel of rotten sea creatures

:lol:
Title: Re: cooking
Post by: Mrs. Gooch on May 04, 2015, 08:31:27 AM
Cabbage 'chi and  radish 'chi fermenting now

I literally just did this  :Yuck:
Title: Re: cooking
Post by: DQ12 on May 04, 2015, 11:15:18 AM
Making pepperoncini beef in the crock right now.  Pretty excited for this one.
Title: Re: cooking
Post by: puniraptor on May 07, 2015, 08:48:24 PM
BLT day again

(http://images.tapatalk-cdn.com/15/05/07/787f39665fd75623f4c7fd1ec465574d.jpg)

The #ack? Fresh guac instead of avocado slices :surprised:
Title: Re: cooking
Post by: CNS on May 07, 2015, 09:04:24 PM
Well, that looks fantastic.
Title: Re: cooking
Post by: star seed 7 on May 07, 2015, 09:05:30 PM
puni might be the only person in the world that can make a blt look like that menudo that emo posted once
Title: Re: cooking
Post by: Tobias on May 07, 2015, 09:06:18 PM

Well, that looks fantastic.
Title: Re: cooking
Post by: 420seriouscat69 on May 07, 2015, 09:11:14 PM
Num num
Title: Re: cooking
Post by: Mikeyis4dcats on May 08, 2015, 03:28:38 PM
Making pepperoncini beef in the crock right now.  Pretty excited for this one.

Mississippi Roast?
Title: Re: cooking
Post by: ben ji on May 13, 2015, 08:46:24 PM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.
Title: Re: cooking
Post by: puniraptor on May 13, 2015, 08:46:50 PM
So jelly
Title: Re: cooking
Post by: puniraptor on May 13, 2015, 08:47:16 PM
Makes me want to go fishin' RIGHT NOW
Title: Re: cooking
Post by: ben ji on May 13, 2015, 08:48:47 PM
Makes me want to go fishin' RIGHT NOW

DO IT
Title: Re: cooking
Post by: 8manpick on May 13, 2015, 08:54:15 PM
I made some tacos with homemade tortillas tonight. Not bad for a first run on the tortillas... Pretty tasty!
Title: Re: cooking
Post by: CNS on May 13, 2015, 08:59:18 PM
Do you have a press, or hand roll those little guys?
Title: Re: cooking
Post by: Tobias on May 13, 2015, 09:52:37 PM
mmm, fish salet
Title: Re: cooking
Post by: 8manpick on May 14, 2015, 04:25:30 AM
Do you have a press, or hand roll those little guys?
Hand roll. With less than optimal equipment (coffee mug) :frown:
Title: Re: cooking
Post by: Cire on May 14, 2015, 06:43:37 AM
I signed up for blue apron for the summer.  Will report
Title: Re: cooking
Post by: meow meow on May 14, 2015, 10:07:25 AM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?
Title: Re: cooking
Post by: ben ji on May 14, 2015, 10:09:04 AM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?
Dunno, but they work great.
Title: Re: cooking
Post by: meow meow on May 14, 2015, 10:11:30 AM
looks very professional.  good job pal.
Title: Re: cooking
Post by: cDubya on May 15, 2015, 08:32:44 PM
I signed up for blue apron for the summer.  Will report

I believe you'll be very satisfied. My sister gifted me a delivery this past week, and I came to post dinner in here before I saw you mention Blue Apron...

This is the Enchiladas Rojas with Nopales cactus and black beans, it was pretty friggin' good...

(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/PSX_20150515_211108_zpsefsgs3ji.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/PSX_20150515_211108_zpsefsgs3ji.jpg.html)

All the ingredients are perfectly fresh, they're delicious, and the packaging is nearly 100% recyclable. Would recommend.
Title: Re: cooking
Post by: star seed 7 on May 15, 2015, 08:38:28 PM
Cross post from the fishing thread!

Fresh caught fried crappie!

(http://images.tapatalk-cdn.com/15/05/13/ee707bce649ebe87a7b37f30f2560e3b.jpg)

Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.

Its god dam amazing.

which restaurant did you steal those dipping sauce cups from?

looks like chili's.  applejack, can you confirm?
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 09:21:48 PM
Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)
Title: Re: cooking
Post by: The Big Train on May 23, 2015, 09:34:41 PM
oh man! on a scale of 1-8 how great were they?  :drool:
Title: Re: cooking
Post by: Spracne on May 23, 2015, 09:35:06 PM
"Hey guys, wait for me!" -8MP's pinkie toe.
Title: Re: cooking
Post by: The Big Train on May 23, 2015, 09:36:56 PM
im pretty sure 8MP has never posted a food related pic without his foot somewhere in the picture
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:01:58 PM

oh man! on a scale of 1-8 how great were they?  :drool:
5.7, but better than last time
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:02:34 PM

"Hey guys, wait for me!" -8MP's pinkie toe.
:frown: that's normal right?
Title: Re: cooking
Post by: 8manpick on May 23, 2015, 10:03:43 PM

im pretty sure 8MP has never posted a food related pic without his foot somewhere in the picture

I do not pay much attention to the pics I take. Almost didn't post because of that, but its kind of my think now
Title: Re: cooking
Post by: 8manpick on May 24, 2015, 04:32:17 PM
(http://images.tapatalk-cdn.com/15/05/24/01cfa60b64d9090226e5915e193d002b.jpg)

Fried chicken and biscuits
Title: Re: cooking
Post by: wetwillie on May 24, 2015, 04:33:53 PM
POST THE FOOT
Title: Re: cooking
Post by: Spracne on May 24, 2015, 04:39:58 PM
POST THE FOOT
You'll have to make due with wrinkly side toe and the suggestion of miscolored nail.
Title: Re: cooking
Post by: Mr Bread on May 24, 2015, 08:23:03 PM
That foot looks like it's from somebody that lived where Chernobyl happened.
Title: Re: cooking
Post by: WillieWatanabe on May 26, 2015, 09:20:04 AM
"Hey guys, wait for me!" -8MP's pinkie toe.

:lol:
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 10:10:23 AM
Been cooking lots of recipes out of the Rye cookbook ever since I got it a few weeks ago. This one is their burnt end hash. So good. (Burnt ends from the smoking thread)

(http://i58.tinypic.com/124zuyd.png)
Title: Re: cooking
Post by: Mikeyis4dcats on May 26, 2015, 11:43:52 AM
tell me more about those plates   :love:
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 12:56:27 PM
I have zero idea where they came from, I've had them since college, but they are huge and great for photos. Probably from Triple B.
Title: Re: cooking
Post by: AppleJack on May 26, 2015, 12:59:07 PM
If you are on enough mescaline they almost look like the inside of a clam.
Title: Re: cooking
Post by: AbeFroman on May 26, 2015, 01:28:19 PM
If you are on enough mescaline they almost look like the inside of a clam.

Sounds like you're having a fun afternoon.
Title: Re: cooking
Post by: star seed 7 on May 26, 2015, 06:26:32 PM
Ok dudes, I want to add some corn to my taco/Burrito meat, how do I go about this? I have a package of frozen corn. TIA
Title: Re: cooking
Post by: CNS on May 26, 2015, 06:59:23 PM
Make a delish corn salsa and top the taco with it. 

My fav:
1.5 cans of Green Giant nibblets
.5 diced red onion
Juice of about .5 lime
Half a bunch of cilantro leaves chopped
One finely diced whole jalepeno (everything but the stem, unless you want it less spicy, then trim out the seeds and pith)

Stir it all up and put in the fridge for a little bit.

rough ridin' delish.  Like crazy delish.

Take basically anything you like in a taco, add this to it, crumble some queso fresco over it and then hit it with some sea salt and put it in your face.
Title: Re: cooking
Post by: tdaver on May 26, 2015, 08:24:43 PM
This is good standalone or on taco or with chips or whatever

http://allrecipes.com/recipe/black-bean-and-corn-salad-ii/?sitepref=ar
Title: Re: cooking
Post by: puniraptor on June 02, 2015, 08:20:01 PM
BLT(a) day again. Weave edition.

(http://images.tapatalk-cdn.com/15/06/02/a2e91301776b908fe7d5d886d11b2609.jpg)

(http://images.tapatalk-cdn.com/15/06/02/091fadea186b770a66c38f1373d39af1.jpg)
Title: Re: cooking
Post by: The Big Train on June 02, 2015, 08:22:25 PM
Dale Jr. mayo  :excited:
Title: Re: cooking
Post by: star seed 7 on June 02, 2015, 08:23:53 PM
i'm not even ashamed that i thought that was blake shelton  :cool:
Title: Re: cooking
Post by: Spracne on June 02, 2015, 08:24:51 PM
oh man, are those Jerod Haase Avocados?  :excited:
Title: Re: cooking
Post by: asava on June 04, 2015, 11:09:48 AM
If you are on enough mescaline they almost look like the inside of a clam.

This post has been awarded the *Asava Post of the Millennium*. Congratulations. Please print this post and hang the banner in your opium den.
Title: Re: cooking
Post by: asava on June 04, 2015, 11:10:45 AM
Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?
Title: Re: cooking
Post by: 8manpick on June 04, 2015, 11:12:54 AM

Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?

They were flour tortillas, but maybe in the future
Title: Re: cooking
Post by: ednksu on June 05, 2015, 03:53:08 AM
Just read the thread about people losing family members and thought, oh I'll check out the cooking thread to see something mundane to get my mind off bad stuff.....*sees OP*   :frown:   :buh-bye:
Title: Re: cooking
Post by: Cire on June 05, 2015, 06:00:22 PM
(http://images.tapatalk-cdn.com/15/06/05/bdbb95851fda0aa0594d53625e277001.jpg)

First blue apron
Title: Re: cooking
Post by: CNS on June 05, 2015, 06:11:41 PM
Are you using them because cooking for one, don't have time, don't have knowledge,  or something else?

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Title: Re: cooking
Post by: Cire on June 05, 2015, 06:15:08 PM
My wife does not cook, I really like to.  We generally cook 3 or four nights a week, wanted to branch out a little and eat healthy this summer. Plus with the way food prices are it's not that much more expensive.
Title: Re: cooking
Post by: CNS on June 05, 2015, 06:28:25 PM
Gotcha.  Just curious.   I am in a similar sitch as far as wife not cooking.

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Title: Re: cooking
Post by: CNS on June 05, 2015, 06:30:36 PM
You should check out foodandwine.com and americasTestKitchen.com.
Both have really good recipes that cover a very broad verity of dishes/categories.  Many are simple and very good. 



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Title: Re: cooking
Post by: Cire on June 05, 2015, 06:40:45 PM
#seriesrecordingofamericastestkitchen
Title: Re: cooking
Post by: Cire on June 05, 2015, 06:42:02 PM
In fact I made atc meatloaf on Wednesday
Title: Re: cooking
Post by: Gooch on June 06, 2015, 12:06:41 PM
Making your own Tortillas does not seem worth the effort. :dunno:
Title: Re: cooking
Post by: tdaver on June 20, 2015, 09:26:14 AM
Liege waffles!  I've made these a few times now and I will never eat a regular Belgian waffle again.  So good and worth the effort.
Title: Re: cooking
Post by: CNS on July 05, 2015, 07:49:54 PM
Spicy shrimp/chicken/pork wontons.  Steamed then pan fried until there is just a slight crisp.  Fantastic.

(http://images.tapatalk-cdn.com/15/07/05/f50c81348ab7b89bf160106cb6c09319.jpg)
(http://images.tapatalk-cdn.com/15/07/05/fe81d4a450684dfffc2672ed7150aa1d.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7a45e4f6a1d46c6fed2f0aedbf7719a9.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7fdcf91e029f36b864b7d563509ed962.jpg)(http://images.tapatalk-cdn.com/15/07/05/ce5fd2345909168fde96d3f9e8cbc874.jpg)

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Title: Re: cooking
Post by: CNS on July 05, 2015, 07:50:49 PM
Blackberry Clafouti for desert.

(http://images.tapatalk-cdn.com/15/07/05/1cacd85949b6916880621b991319a13e.jpg)

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Title: Re: cooking
Post by: Cire on July 06, 2015, 09:45:20 PM
Spicy shrimp/chicken/pork wontons.  Steamed then pan fried until there is just a slight crisp.  Fantastic.

(http://images.tapatalk-cdn.com/15/07/05/f50c81348ab7b89bf160106cb6c09319.jpg)
(http://images.tapatalk-cdn.com/15/07/05/fe81d4a450684dfffc2672ed7150aa1d.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7a45e4f6a1d46c6fed2f0aedbf7719a9.jpg)
(http://images.tapatalk-cdn.com/15/07/05/7fdcf91e029f36b864b7d563509ed962.jpg)(http://images.tapatalk-cdn.com/15/07/05/ce5fd2345909168fde96d3f9e8cbc874.jpg)

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oh man, did this a while ago, didn't fry just steamed.  Was kind of a giant pain in the ass to fill them but good god were they good.
Title: Re: cooking
Post by: CNS on July 06, 2015, 09:48:01 PM
Yeah, they are super good just steamed too.  The kids prefer that. 

It is very labor intensive.   I have the wife and two kids wrapping/stuffing while I steam and fry.  Times out very well.  Would be horrible to do by yourself. 

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Title: Re: cooking
Post by: AbeFroman on July 06, 2015, 11:26:42 PM
I made fried pickles with the habanero pickles from Local Pig. I made this weird dipping sauce consisting of sour cream, ricotta, mustard and honey. It sort of worked.
Title: Re: cooking
Post by: CNS on July 18, 2015, 08:03:37 PM
The Susheasy works!

(http://images.tapatalk-cdn.com/15/07/18/e2c735d553e484fcba69eaf160e562b9.jpg)

Also, probs about a 4.5 on some sweet unfiltered sake.

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Title: Re: cooking
Post by: Cire on July 20, 2015, 07:36:24 PM
Still enjoying blue apron.  Not really buying groceries other than milk eggs and bread.
Title: Re: cooking
Post by: star seed 7 on July 20, 2015, 07:39:50 PM
i'm sure blue apron is like fine and dandy and everything but i want to murder someone every time that stupid rough ridin' commercial comes on  :curse:
Title: Re: cooking
Post by: ben ji on July 20, 2015, 07:50:36 PM
Been on a "greek" kick lately....and man, its god dam delicious.

Greek salad

-kale (from garden)
-spinach
-cucumber  (from garden)
- sun dried tomatoes  (better than fresh IMO)
-black olives
-pepperocnini
-mozzarella pearls
- red onion
-green pepper
-pepperoni
- salt pepper and olive oil and squeeze of lemon dressing

But that is just the warm up, o man this "Mediterranean chicken packet" from world renowned chef emeril lagasse is divine.

(http://images.tapatalk-cdn.com/15/07/20/38ae2e7c322e640707ce45e5f5e7e59a.jpg)

Basically you marinate some chicken in olive oil and Italian seasoning then put it on top of some spinach in a foil packet. Add sun dried tomatoes / basil/ onions/ olives/ garlic and whatever else you want on top.

Wrap foil packet up and slap it on the grill for 15 min over high heat. Just amazing.

(http://images.tapatalk-cdn.com/15/07/20/56a0522ec0e9bdf8d7d3f6a9474dfb04.jpg)

(http://images.tapatalk-cdn.com/15/07/20/922b911b10706bc536c771616cb9ef59.jpg)
Title: Re: cooking
Post by: The Big Train on July 20, 2015, 07:53:57 PM
that looks incredible ben ji
Title: Re: cooking
Post by: star seed 7 on July 20, 2015, 07:55:41 PM
is ben ji a puni sock?
Title: Re: cooking
Post by: CNS on July 20, 2015, 08:04:56 PM
Did a Greek'ish frittata for breakfast this morning.   shitake and chives in hot cast iron skillet with butter for 2 min or so, add egg mixture, tuck the eggs until mostly cooked,  top with cherry tomatoes,  feta, and raw spinach.  Put under broiler for like 4 min (until spinach wilts just a little and feta looks to be just starting to sag anlittle). 

It was great.  Want to drizzle a little hollandaise on it next time, but really good. 

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Title: Re: cooking
Post by: puniraptor on July 20, 2015, 10:21:42 PM
:love: :lick:
Title: Re: cooking
Post by: CNS on August 02, 2015, 12:55:25 PM
Shrimp ceviche
(http://images.tapatalk-cdn.com/15/08/02/2e54a9328ca1fdfa7e1f60799a0a683c.jpg)

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Title: Re: cooking
Post by: The Big Train on August 02, 2015, 01:01:27 PM
I would prob smash that

all that cilantro :lick:
Title: Re: cooking
Post by: CNS on August 02, 2015, 01:10:23 PM
It was very good. 

Mango, lime, radish, cilantro, red onion, avocado,  and shrimp. 

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Title: Re: cooking
Post by: Boom Roasted on August 03, 2015, 04:46:04 AM


Made some more homemade tortillas tonight, turned them into chicken enchiladas

(http://images.tapatalk-cdn.com/15/05/23/9559e5fc97337e7388f77d82f3dd1a90.jpg)(http://images.tapatalk-cdn.com/15/05/23/ce0f957e1b2136f42ceaa9663f09d8ea.jpg)

Did you make your own masa?

They were flour tortillas, but maybe in the future
I've been making corn tortillas here and there. The bag of masa flour is dirt cheap and you just mix it with water. Put inside a split open sandwich bag and press between cutting boards. Not ideal but it works really well. After skillet they really do need to rest in a wrapped towel after you make a small stack so they are more pliable. Taste better and are certainly more satisfying.
Title: Re: cooking
Post by: Mikeyis4dcats on August 03, 2015, 09:05:42 AM
Shrimp ceviche
(http://images.tapatalk-cdn.com/15/08/02/2e54a9328ca1fdfa7e1f60799a0a683c.jpg)

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did you par-boil your shrimp?
Title: Re: cooking
Post by: CNS on August 03, 2015, 10:07:38 AM
I did.  I really want to try traditional and let the citrus cook it, but I don't trust the shrimp product quality from my shitty Price Chopper.   Also, surprisingly,  most recipes I researched called for it.to be boiled.

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Title: Re: cooking
Post by: Mikeyis4dcats on August 03, 2015, 10:53:02 AM
I did.  I really want to try traditional and let the citrus cook it, but I don't trust the shrimp product quality from my shitty Price Chopper.   Also, surprisingly,  most recipes I researched called for it.to be boiled.

Sent from my SM-G900T using Tapatalk

yeah, had to ask as I made ceviche tacos a couple weeks ago, and nothing in the recipe instructions called for cooking the shrimp, so there I go, mixing it all up, and as I'm preparing the tacos I notice that the ingredient list says "1# shrimp cooked".     And I was like   :horrorsurprise:.

So I picked out the shrimp, sauteed them, and nuked the rest for 30 seconds.    We didn't get sick, so I guess it worked.
Title: Re: cooking
Post by: asava on August 03, 2015, 11:19:35 AM
https://instagram.com/p/55sQxjibjE/?taken-by=acsava (https://instagram.com/p/55sQxjibjE/?taken-by=acsava)

Been foraging for mushrooms the last couple weeks. So good.
Title: Re: cooking
Post by: Cire on August 10, 2015, 07:44:32 PM
How do you know what's not poison
Title: Re: cooking
Post by: 8manpick on August 10, 2015, 08:38:28 PM
Find me some that are the right kind of "poison"
Title: Re: cooking
Post by: waks on August 11, 2015, 12:43:45 PM
Find me some that are the right kind of "poison"
:peek:
Title: Re: cooking
Post by: Asteriskhead on August 11, 2015, 01:02:47 PM
Find me some that are the right kind of "poison"
:peek:

hey!
Title: Re: cooking
Post by: waks on August 11, 2015, 01:06:02 PM
Find me some that are the right kind of "poison"
:peek:

hey!
:confused:
Title: Re: cooking
Post by: asava on August 12, 2015, 06:43:42 PM
Find me some that are the right kind of "poison"
:peek:

hey!
:confused:

haven't figured out where to find those kind yet. from what i hear they typically have to grow through some sort of manure.

i only really eat the ones i absolutely can i.d. Chanterelles, Morels, Puffballs, Oyster, King Boletes are all very identifiable if you have seen em before. the first time i went out i actually went with a foraging class where the instructor identified the shrooms for us. well worth it. apparently kc has a ton of morels. 
Title: Re: cooking
Post by: Tobias on August 12, 2015, 09:31:24 PM
lawrence has the best morels iyam
Title: Re: cooking
Post by: The Big Train on August 12, 2015, 09:34:52 PM
they def have their own style, thats for sure
Title: Re: cooking
Post by: AST on September 06, 2015, 11:32:54 AM
Great Saturday of football watching and food.

Started off with my attempt at Green Room Mussels.  White wine, garlic, shallots, ginger, butter & greens


(http://i60.photobucket.com/albums/h27/poimen/20150905_170052_zpsrdlx6qsd.jpg)


On to Spanish grilled rabbit.  Paprika, honey, lemon, rosemary & thyme.


(http://i60.photobucket.com/albums/h27/poimen/20150905_174529_zpsnxik3h8j.jpg)


Finished up with seafood paella.  Used rabbit this time instead of chicken thighs to be more authentic.  Also substituted lobster for clams because lobster, duh.


(http://i60.photobucket.com/albums/h27/poimen/20150905_190744_zpsecfcqnfd.jpg)


And lots of beer
Title: Re: cooking
Post by: CNS on September 06, 2015, 04:13:04 PM
Well, that all looks fantastic.

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Title: Re: cooking
Post by: DQ12 on September 06, 2015, 04:45:26 PM
slowcooking italian beef! 

it won't be ready until 2:30 tonight  :blank:
Title: Re: cooking
Post by: BringBackEcoKat on September 06, 2015, 08:45:14 PM
Do any of you have Pinterest? That's why girls know how to cook..
Title: Re: cooking
Post by: CNS on September 06, 2015, 08:51:34 PM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

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Title: Re: cooking
Post by: BringBackEcoKat on September 06, 2015, 08:57:08 PM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

Sent from my SM-G900T using Tapatalk



LOL
Title: Re: cooking
Post by: AST on September 07, 2015, 11:03:54 AM
Well, that all looks fantastic.

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thanks man, had fun doing it too
Title: Re: cooking
Post by: CNS on September 07, 2015, 12:48:58 PM
Clam chowder for lunch.  Love this stuff.
(http://images.tapatalk-cdn.com/15/09/07/90c23a07a4c54b7fc2697ebaa52232b9.jpg)

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Title: Re: cooking
Post by: 8manpick on September 07, 2015, 05:20:24 PM

Find me some that are the right kind of "poison"
:peek:

:peek:
Title: Re: cooking
Post by: Mrs. Gooch on September 08, 2015, 08:57:10 AM
Nope.  That is not how anyone knows how to cook.  That is how ppl that think it's a hassle change it up every once in a while.

Sent from my SM-G900T using Tapatalk

I have Pinterest, but I still don't know how to cook.
Title: Re: cooking
Post by: AST on November 07, 2015, 06:15:45 PM
Trying my hand at braised short ribs on polenta.  This is live action folks.

Seared short ribs on all sides, about 8 mins total


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_171517_zpsrfmztl4x.jpg)


Added onions, celery & carrots to the pan used for searing to soften & brown


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_171542_zpsml59a486.jpg)


Added som tom paste and flour, then cab sauv


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_173809_zpsxnzgbavs.jpg)


After reduced by half, added rosemary, thyme, oregano, black garlic & beef broth


(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_175350_zpsgykmrpe3.jpg)


Now into the oven to braise.


Also, in before you need a dutch oven
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:23:41 PM
These are going to turn out great.  This is very similar to how I make pork shanks.  One thing julia child recommends, and I think it makes a big diff, is once done in the oven, take the meat out and set aside.  Then strain the liquid into a skillet.  Then use paper towels to remove most of the fat from the liquid.  Once you do that, reduce rapidly until it coats a spoon well.  It makes a fantastically rich sauce that is great spooned over the meat.

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Title: Re: cooking
Post by: AST on November 07, 2015, 06:29:40 PM
These are going to turn out great.  This is very similar to how I make pork shanks.  One thing julia child recommends, and I think it makes a big diff, is once done in the oven, take the meat out and set aside.  Then strain the liquid into a skillet.  Then use paper towels to remove most of the fat from the liquid.  Once you do that, reduce rapidly until it coats a spoon well.  It makes a fantastically rich sauce that is great spooned over the meat.

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Are you Renee Zellweger?  I've always had a hunch!
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:31:19 PM
I am squinting the crap out of my squinty  eyes at you right now.
 

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Title: Re: cooking
Post by: AST on November 07, 2015, 06:33:04 PM
I am squinting the crap out of my squinty  eyes at you right now.
 

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That's so hot, srs.
Title: Re: cooking
Post by: CNS on November 07, 2015, 06:34:31 PM
Also, if you have time, brown some portabello or crimini in butter then put it in a small pan with a little butter and put in the oven for like 15min.  Mix them in with the sauce and meat once it is reduced.  I do this with crimini and pearl onions separately and it is really good all together. 

Also that sauce goes really good over a good gnocchi.

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Title: Re: cooking
Post by: AST on November 07, 2015, 06:43:41 PM
Also, if you have time, brown some portabello or crimini in butter then put it in a small pan with a little butter and put in the oven for like 15min.  Mix them in with the sauce and meat once it is reduced.  I do this with crimini and pearl onions separately and it is really good all together. 

Also that sauce goes really good over a good gnocchi.

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I already have hen of the woods on deck.  Good looking out though!
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 06:54:16 PM
(http://images.tapatalk-cdn.com/15/11/07/1aa5da5c5f2c22445eb62f16c3972367.jpg)
Title: Re: cooking
Post by: AST on November 07, 2015, 06:55:58 PM
i haven't southparked in about 10 years.  what does ^ meme?
Title: Re: cooking
Post by: AST on November 07, 2015, 06:56:58 PM
i meme it looks like a guy on the couch engrossed by what he is watching but idk ky bff jill.
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 07:04:42 PM

i haven't southparked in about 10 years.  what does ^ meme?

http://southpark.cc.com/clips/w5qwks/me-time
Title: Re: cooking
Post by: AST on November 07, 2015, 07:08:28 PM

i haven't southparked in about 10 years.  what does ^ meme?

http://southpark.cc.com/clips/w5qwks/me-time

that has an "agree to continue" bubble thingy.  I'm gonna be content on being in the dark on this one unless you choose to use your grown up words.
Title: Re: cooking
Post by: The Big Train on November 07, 2015, 07:09:50 PM
I mean if you don't want to watch it I can't help you here, it's their official website, jesus
Title: Re: cooking
Post by: AST on November 07, 2015, 07:12:40 PM
I mean if you don't want to watch it I can't help you here, it's their official website, jesus

it has less to do with me watching it than it has to do with you providing a summary requiring less characters than your last post, jesus
Title: Re: cooking
Post by: star seed 7 on November 07, 2015, 07:13:47 PM
There was an episode where cooking shows were compared to porn/phone sex lines and Randy got addicted. It was pretty good
Title: Re: cooking
Post by: star seed 7 on November 07, 2015, 07:20:45 PM
Also a nicely timed reference from tbt
Title: Re: cooking
Post by: CNS on November 07, 2015, 07:21:27 PM
I can get behind that.

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Title: Re: cooking
Post by: AST on November 07, 2015, 08:11:50 PM
All is good in the hood.  I'm either going to go to sleep or die fat & happy tonight.

(http://i60.photobucket.com/albums/h27/poimen/Mobile%20Uploads/20151107_195931_zpsxk5itnqm.jpg)
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:22:24 PM
Most people eat slop. alexander supertramp eats real food.
Title: Re: cooking
Post by: AST on November 07, 2015, 08:25:32 PM
Most people eat slop. alexander supertramp eats real food.

But only when i'm not eating slop
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:31:47 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.
Title: Re: cooking
Post by: AST on November 07, 2015, 08:36:13 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.

But that sounds good.  Last night I had a corn dog and some chili cheese tots so you totally topped that.
Title: Re: cooking
Post by: cDubya on November 07, 2015, 08:38:46 PM
AST, you never cease to amaze me. Well done, sir. :cheers:
Title: Re: cooking
Post by: Brock Landers on November 07, 2015, 08:41:00 PM
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.

But that sounds good.  Last night I had a corn dog and some chili cheese tots so you totally topped that.

In your slop-eating face!!    :D
Title: Re: cooking
Post by: CNS on November 09, 2015, 05:26:07 PM
(http://images.tapatalk-cdn.com/15/11/09/1a92e60dc31a9a95e8dc49224043f048.jpg)

The most simplistic and the most delish  thing in the world.  Just put some boiled shrimp in to chill, too.

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 09:43:58 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.
Title: Re: cooking
Post by: 8manpick on November 16, 2015, 09:49:49 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.

Highly recommend making your own chicken stock, or buying from a butcher that makes it in house.  Night and day from the grocery store variety.

I made risotto for the first time on Saturday according to this method: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html :lick:
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 09:53:21 AM
I think I'm gonna make homemade chicken noodle soup today. never done that before.

Highly recommend making your own chicken stock, or buying from a butcher that makes it in house.  Night and day from the grocery store variety.

I made risotto for the first time on Saturday according to this method: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html :lick:

that's a great tip!
Title: Re: cooking
Post by: pissclams on November 16, 2015, 10:18:50 AM
definitely make your own stock.  another pro tip is to use the frozen noodles, like these

(http://skwishface.files.wordpress.com/2009/12/chixnoodles1.jpg)
Title: Re: cooking
Post by: star seed 7 on November 16, 2015, 10:21:39 AM
Those noodles are so great 'clams. I told my mom to fix those for thnxgiving but they don't sell them in California so she has to make noodles from scratch and I'm like lol sucks to be you
Title: Re: cooking
Post by: AbeFroman on November 16, 2015, 10:31:20 AM
Cooked a lot this weekend.
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12227072_10102643178690681_2671651180866471462_n.jpg?oh=82672384ad128d77debcbdcebae2fb2e&oe=56B16203)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12239506_10102643179863331_1439805313839171363_n.jpg?oh=73a49a178f3ead5c4423476d14fe97a5&oe=56ED959C)
Chicken Cheese"steaks" with a barley salad on Saturday

(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12250146_10102643971162561_6343063749918216900_n.jpg?oh=23017fa5ed3c82217cf8184d803d8004&oe=56F40C62)
Bacon hash in tomato sauce on Sunday morning
Title: Re: cooking
Post by: CNS on November 16, 2015, 11:11:59 AM
Super cheap/quick/good chicken noodles:

 - jamieson or LB chicken soup base(in the soup aisle but in a short jar type thing)
 - One rotisserie chicken - pick meat off and dice up
 - Reames noodles

Pretty fantastic and it takes like 15 min.
Title: Re: cooking
Post by: Cire on November 16, 2015, 12:48:51 PM
Rotisserie is the way to go.

white wine and herbs de provence too.
Title: Re: cooking
Post by: Cire on November 16, 2015, 12:49:39 PM
I don't care for egg noodles though, I go for Campanelle noodles
Title: Re: cooking
Post by: CNS on November 16, 2015, 03:54:04 PM
If you do the wine, you should start in a skillet with a couple shallots, a stalk of celery, and a carrot, soften them up with a tbspn of butter for a few min, then add the wine and reduce it for 4-5  min on med high heat, then add to the stock, noodles, and chicken and boil it to thickness.  That said, I think white wine would take over this dish, imo.

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Title: Re: cooking
Post by: Cire on November 16, 2015, 04:30:08 PM
Puts chicken soup over the top.
Title: Re: cooking
Post by: CHONGS on November 16, 2015, 04:52:48 PM
Cabbage is the key ingredient for a great chicken soup.
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:17:33 PM
It was just kinda ok. I think I need better spices or something.
Title: Re: cooking
Post by: star seed 7 on November 16, 2015, 08:19:31 PM
did you put some of that pepper that has huge flakes in it?
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:20:41 PM
did you put some of that pepper that has huge flakes in it?

i just used regular pepper
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:22:16 PM
It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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Title: Re: cooking
Post by: Cire on November 16, 2015, 08:29:29 PM
Probably not enough herbs/seasonings
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:31:34 PM
What kind?

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:34:05 PM
It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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whole chicken, cooked in water to make a broth, then i got all the meat and junk and strained the broth, carrots and celery and onions chopped added to the broth, added the chicken back in, cooked on low heat for a couple hours with a bay leaf, salt, pepper, tumeric, and parsely, added egg noodles and then some corn starch to thicken the broth just a tad. I mean, it wasn't bad but the effort vs. reward ration was way off.
Title: Re: cooking
Post by: 8manpick on November 16, 2015, 08:39:48 PM

It was just kinda ok. I think I need better spices or something.
How did you do it and what did you use?

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whole chicken, cooked in water to make a broth, then i got all the meat and junk and strained the broth, carrots and celery and onions chopped added to the broth, added the chicken back in, cooked on low heat for a couple hours with a bay leaf, salt, pepper, tumeric, and parsely, added egg noodles and then some corn starch to thicken the broth just a tad. I mean, it wasn't bad but the effort vs. reward ration was way off.

Best guess is under seasoned (salt)? Seems like it would have been good.

That said, I would suggest baking the chicken,  then stripping most of the meat to make your stock with the carcass and drippings. Then you can add the meat back in to the soup near the end.
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:42:47 PM
whole chicken cooked in water doesn't mean what it sounds like, right
Title: Re: cooking
Post by: CNS on November 16, 2015, 08:42:52 PM
Yep, good tip.  Baking the chicken first will make all the diff.  Season the chicken well before you bake it, too.

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Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:47:21 PM
whole chicken cooked in water doesn't mean what it sounds like, right

i bought a whole chicken and pulled it apart and then like cooked it in water, then pulled the meat out and then put the bones and junk back in to finish making the broth but i guess that's not what i was supossed to do.

i never done this before. i just googled: make chicken noodle soup
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:49:07 PM
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:53:53 PM
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it

no it was just a raw chicken. virgin clean but i baptized it for its sins anyway.
Title: Re: cooking
Post by: star seed 7 on November 16, 2015, 08:55:18 PM
Well good try anyway
Title: Re: cooking
Post by: Tobias on November 16, 2015, 08:55:29 PM
we're gonna 16 goal a good chicken noodle soup out of ya yet!
Title: Re: cooking
Post by: Cartierfor3 on November 16, 2015, 08:57:18 PM
monday is my day off. next monday i get back up on the horse and go again.
Title: Re: cooking
Post by: CNS on November 16, 2015, 09:06:55 PM
Roast that chicken at 375deg for a good 1:15, or so, or until the inside of that breast is around 160-165deg.  Let it cool a little bit, strip it, and go from there.

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Title: Re: cooking
Post by: Tobias on November 16, 2015, 09:32:28 PM
monday is my day off. next monday i get back up on the horse and go again.

:emawkid:
Title: Re: cooking
Post by: pissclams on November 16, 2015, 09:33:06 PM
hmm man, best chicken noodle soup ever
Title: Re: cooking
Post by: CHONGS on November 16, 2015, 10:51:26 PM
Needed cabbage.
Title: Re: cooking
Post by: 8manpick on November 17, 2015, 09:05:53 AM
Alright, killer tomato soup recipe time:
Title: Re: cooking
Post by: star seed 7 on November 25, 2015, 10:38:08 PM
I made these little bacon wrapped Sriracha chicken things last night that were super rough ridin' good.
Title: Re: cooking
Post by: star seed 7 on November 25, 2015, 10:41:01 PM
Here's the recipe

(http://guideimg.alibaba.com/images/shop/107/03/13/4/sams-choice-applewood-smoked-bacon-wrapped-chicken-10-count-11-oz_3741614.jpg)
Title: Re: cooking
Post by: star seed 7 on November 25, 2015, 10:42:24 PM
Well similar, it was the spicy kind
Title: Re: cooking
Post by: The Big Train on November 25, 2015, 10:43:05 PM
Surprised the bacon was acceptable to that delicate palette
Title: Re: cooking
Post by: star seed 7 on November 25, 2015, 10:44:32 PM
Some of the bacon I had to tear off the huge fat sections, but that's normal bacon stuff
Title: cooking
Post by: The Big Train on November 25, 2015, 10:46:20 PM
I mean, I don't even want to imagine what fatty would think of you posting that garbage here. smdh
Title: Re: cooking
Post by: Tobias on November 25, 2015, 10:48:23 PM
sounds delicious, 'logic
Title: Re: cooking
Post by: star seed 7 on November 25, 2015, 10:49:35 PM
sounds delicious, 'logic

It was. I will be picking up the ingredients again next time I'm at wal-mart
Title: Re: cooking
Post by: Cartierfor3 on November 25, 2015, 11:52:33 PM
I made mac n cheese for 2 (yes 2!) thanksgivings i'm headed to tomorrow. They turned out great. (http://www.sherv.net/cm/emo/dancing/smiley.gif)
Title: Re: cooking
Post by: wetwillie on November 26, 2015, 08:14:34 AM
Nice job cf3, you always deliver in the clutch.
Title: Re: cooking
Post by: 8manpick on December 31, 2015, 09:59:00 AM
I made this this morning, and WOW!

http://www.seriouseats.com/2015/12/yorkshire-pudding-egg-eggy-puds-breakfast-you-didnt-know-you-need.html
Title: Re: cooking
Post by: Tobias on December 31, 2015, 10:02:16 AM
extremely pud
Title: Re: cooking
Post by: 8manpick on December 31, 2015, 10:07:49 AM
extremely pud

:D
Title: Re: cooking
Post by: AbeFroman on December 31, 2015, 10:49:47 AM
Making buffalo chicken Rangoon for a NYE party snack. Cream Cheese, Chicken (duh), blue cheese, carrots, celery, and Louisiana Wing Sauce all fried up in Rangoon wraps. Very midwestern-y but IDGAF
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:12:50 AM
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.

Title: Re: cooking
Post by: Mrs. Gooch on January 18, 2016, 10:15:23 AM
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.

Can I get the recipe? I love horchatta. Never tried to make it myself though.
Title: Re: cooking
Post by: star seed 7 on January 18, 2016, 10:17:54 AM
Hmm, just googled it, I thought horchatta was chocolatey.
Title: Re: cooking
Post by: star seed 7 on January 18, 2016, 10:23:58 AM
What Mexican chocolatey thing am I thinking of?
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:24:13 AM
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:25:40 AM
What Mexican chocolatey thing am I thinking of?

Dulce de leche?  That isn't chocolaty, but more of a really light caramel flavor, imo. 

Man, I don't know.  Let me know when you figure it out.
Title: Re: cooking
Post by: star seed 7 on January 18, 2016, 10:26:28 AM
Champurrado
Title: Re: cooking
Post by: Mrs. Gooch on January 18, 2016, 10:28:13 AM
Its super easy:

ingred:
 - 1 cup long grain white rice
 - 5 cups water
 - 1/2 cup milk
 - 1/2 tbsp vanilla extract
 - 1/2 tbsp fresh ground cinnamon
 - 2/3 C turbinado sugar

1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients.  I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too.  Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge

Again, I liked this a lot, but would cut the sugar a little.  You could also use reg sugar, I bet, but Sugar in the Raw is fantastic.  Also, I think I am going to try vanilla almond milk next time.  It is creamier than reg milk and would probably add some more texture.

That said, it was really good as is.

How do I bookmark this post???
Title: Re: cooking
Post by: star seed 7 on January 18, 2016, 10:28:45 AM
Email it to Gooch
Title: Re: cooking
Post by: CNS on January 18, 2016, 10:29:19 AM
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....
Title: Re: cooking
Post by: star seed 7 on January 18, 2016, 10:34:15 AM
I used to live next to a Mexican mini mart and they would have it on Saturday mornings. Good stuff.
Title: Re: cooking
Post by: HerrSonntag on January 18, 2016, 04:02:42 PM
Never heard of it, but wikipedia makes me want to try it.

Quote
Champurrado is traditionally served with churros in the morning as a simple breakfast

I have never found it on a mx menu before.  I can't believe this isn't something served at mx resorts.  This seems right up american's alley.

It also sounds a little more involved to make.  Not going to lime treat my own grains and make my own masa....
FWIW you can by masa harina in the grocery store.  I have a bag from Dillons that i've been working on for over a year on account of the infrequency with which i make tamales.
Title: Re: cooking
Post by: Cire on January 18, 2016, 04:32:12 PM
Champurrado is hot coco


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Title: Re: cooking
Post by: CNS on January 18, 2016, 07:29:17 PM
Wikipedia describes it as something much more in depth.  Based on masa, orange peel, ect. 
Title: Re: cooking
Post by: Cire on January 19, 2016, 05:58:33 AM
Yeah but if you go to kck and order one you're getting Swiss miss with some spices added


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Title: Re: cooking
Post by: 8manpick on January 21, 2016, 07:18:38 PM
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.
(http://uploads.tapatalk-cdn.com/20160122/3c21b885677ef5f008a316982425430d.jpg)
Title: Re: cooking
Post by: The Big Train on January 21, 2016, 07:24:46 PM
:lick: all of that

also i have some of those same plates
Title: Re: cooking
Post by: CNS on January 21, 2016, 09:07:19 PM
That with some wasabi soy is one of my absolute favorite things to eat.  Just fantastic.  Looks like you got it done perfectly, too.
Title: Re: cooking
Post by: Cire on January 22, 2016, 07:58:04 AM
why sear it?
Title: Re: cooking
Post by: CNS on January 22, 2016, 09:19:19 AM
Maillard reaction = flavor
Title: Re: cooking
Post by: Gooch on January 22, 2016, 09:27:20 AM
I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.
Title: Re: cooking
Post by: 8manpick on January 22, 2016, 10:17:18 AM

I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.

For the mushrooms, start in butter, add wine when you add the garlic and onion, cook pretty high until the wine is cooked off / absorbed.

Got some tuna left, definitely going to marinade in wasabi soy.
Title: Re: cooking
Post by: 8manpick on January 22, 2016, 10:17:34 AM

Maillard reaction = flavor
why sear it?
Bingo
Title: Re: cooking
Post by: AbeFroman on January 22, 2016, 10:20:24 AM
Great job on the sear. Looks delicious
Title: Re: cooking
Post by: AST on January 22, 2016, 08:31:59 PM
nicely done on the tuna
Title: Re: cooking
Post by: CNS on January 26, 2016, 07:17:40 PM
Just made some bananas foster but with honey, cinnamon, and tequila rather than rum.  It was like a sopapia made sweet banana love to bananas foster.
Title: Re: cooking
Post by: _33 on January 26, 2016, 09:34:22 PM
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.

Glad to see I'm not the only one who enjoys raw tuna.  A lot of times I'll eat mine straight out of the can without even heating it up.  Will try searing with salt and pepper sometime.
Title: Re: cooking
Post by: 8manpick on January 26, 2016, 09:38:24 PM

Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.

Glad to see I'm not the only one who enjoys raw tuna.  A lot of times I'll eat mine straight out of the can without even heating it up.  Will try searing with salt and pepper sometime.

Can, huh?
Title: Re: cooking
Post by: pissclams on January 26, 2016, 09:50:28 PM
canned tuna?  LOL. if you haven't switched to the bagged kind then you're missing out.
Title: Re: cooking
Post by: Mrs. Gooch on January 27, 2016, 08:15:15 AM
Canned tuna isn't raw.
Title: Re: cooking
Post by: Cire on January 27, 2016, 08:17:15 AM
Oh yeah, who cooked it?  The dolphin!


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Title: Re: cooking
Post by: Shooter Jones on January 27, 2016, 09:59:10 AM
Chicken of the sea, lol.
Title: Re: cooking
Post by: DQ12 on January 27, 2016, 10:01:33 AM
was actually thinking about firing up some tuna helper (tetrazzini style) tonight.  need to pick up some milk.
Title: Re: cooking
Post by: 8manpick on January 27, 2016, 10:12:14 AM
was actually thinking about firing up some tuna helper (tetrazzini style) tonight. need to pick up some milk.

:lol:
Title: Re: cooking
Post by: HerrSonntag on February 01, 2016, 10:43:02 PM
MutterSonntag got me a bean pot for xmas this year. I was a little dubious at first but look at crust!
(http://uploads.tapatalk-cdn.com/20160202/87b244a428befc2e1c443064d884a6db.jpg)

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Title: Re: cooking
Post by: puniraptor on February 02, 2016, 05:57:58 AM
Bean pot is useless without fart spoon
Title: Re: cooking
Post by: Cire on February 02, 2016, 06:38:25 AM
Explain a bean pot


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Title: Re: cooking
Post by: HerrSonntag on February 02, 2016, 09:02:51 AM
Explain a bean pot


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Thats why i was dubious about the new gift.  The ceramic pot evenly heats the beans, so when placed in the oven you can keep it up pretty high (allowing you to create that crust on top) without burning the beans...  its like a less durable, smaller, cheaper, enameled dutch oven.

Overall i'd give it a B- as a kitchen utility.  Its nice to have, novel, and theres probably quite a few dishes it can make really well (Mine's too big for the microwave, but if you have a huge microwave there are recipes for making tons of crazy stuff in it, like a meatloaf or lasagna) but the fact is when set next to my slow cooker, dutch oven, and pressure cooker one of those 3 is going to be better than the bean pot at whatever category you're trying to measure.  The slow-cooker is more hands off, the preassure cooker is faster, and the dutch oven can be used on the stove top/higher heats.
Title: Re: cooking
Post by: cDubya on February 02, 2016, 06:09:34 PM
So this was easy, and tasty... Clay pot chicken in the oven tonight. Hour and a half, 20 minutes with the lid off for crispy skin. Nice impromptu meal. Does this even count as cooking?
(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/20160202_181256_zpszroszuba.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20160202_181256_zpszroszuba.jpg.html)
Title: Re: cooking
Post by: meow meow on February 02, 2016, 06:18:19 PM
"honey, why is that new plant I got potted in an old ice cream bucket?"

 :whistle1:
Title: Re: cooking
Post by: CNS on February 02, 2016, 06:19:01 PM
No drippings? 
Title: Re: cooking
Post by: pissclams on February 02, 2016, 06:34:13 PM
if you want a really easy roast chicken recipe that tastes great, google thomas keller's.  it takes some brining but is pud to cook.
Title: Re: cooking
Post by: CNS on February 02, 2016, 06:40:44 PM
1 whole chicken
Seasoned salt all over
Seasoned pepper all over
Stuff with 2 bayleaves, 1 chopped shallot, and one stlk of cellery.
Put it in a iron skillet
Put two more bayleaves, two more chopped shallots, and one more chopped stalk of cellery around the chicken in the skillet
Put about 1/8" of white wine in the bottom and a similar amt of chicken stock.
Bake at 375° until 160° at the thickest portion of breast.

Pull bird and set aside.  Add a cup or so of more wine and a cup or so of additional stock.  Boil on high for a few min, use slotted spoon to pull veg out.  Keep boiling until it thickly coats a spoon. 

Drizzle sauce over chicken.

It's great.
Title: Re: cooking
Post by: cDubya on February 10, 2016, 11:54:31 AM
Gonna give that a try some time. Thanks, CNS.
Title: Re: cooking
Post by: Mikeyis4dcats on February 10, 2016, 12:11:26 PM
What Mexican chocolatey thing am I thinking of?

Xocolatl?  Aztec hot chocolate?
Title: Re: cooking
Post by: DQ12 on February 10, 2016, 12:26:06 PM
What Mexican chocolatey thing am I thinking of?
mole sauce?
Title: cooking
Post by: The Big Train on February 10, 2016, 12:38:04 PM
I'm planning on making chicken en mole this week!
Title: Re: cooking
Post by: Cire on February 10, 2016, 12:43:13 PM
mole is one of those things that is hard for me to eat because it looks like bbq sauce and is served kind of the same way bbq sauce would be but it doesn't taste anything like bbq sauce.
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 12:47:25 PM
Yeah it tastes like a million times better
Title: Re: cooking
Post by: pissclams on February 10, 2016, 02:11:24 PM
Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 03:04:48 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong
Title: Re: cooking
Post by: star seed 7 on February 10, 2016, 03:05:53 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

 :lol:
Title: Re: cooking
Post by: meow meow on February 10, 2016, 03:07:41 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

TBT post
Title: Re: cooking
Post by: _33 on February 10, 2016, 03:09:35 PM
1 whole chicken
Seasoned salt all over
Seasoned pepper all over
Stuff with 2 bayleaves, 1 chopped shallot, and one stlk of cellery.
Put it in a iron skillet
Put two more bayleaves, two more chopped shallots, and one more chopped stalk of cellery around the chicken in the skillet
Put about 1/8" of white wine in the bottom and a similar amt of chicken stock.
Bake at 375° until 160° at the thickest portion of breast.

Pull bird and set aside.  Add a cup or so of more wine and a cup or so of additional stock.  Boil on high for a few min, use slotted spoon to pull veg out.  Keep boiling until it thickly coats a spoon. 

Drizzle sauce over chicken.

It's great.

Bay leaves lol.  Who would actually put a bay leaf is something that calls for a bay leaf?  Probably only someone who is in the pocket of big bay leaf I guess.
Title: Re: cooking
Post by: CNS on February 10, 2016, 03:10:27 PM
I buy in bulk
Title: Re: cooking
Post by: star seed 7 on February 10, 2016, 03:16:17 PM
Love a good Bay leaf
Title: Re: cooking
Post by: Emo EMAW on February 10, 2016, 03:17:28 PM
Bay leaves are great but I abstain because of how they harm the environment.
Title: Re: cooking
Post by: The Big Train on February 10, 2016, 03:22:15 PM

Love a good Bay leaf

This is not a type of Mac and cheese
Title: Re: cooking
Post by: Mikeyis4dcats on February 10, 2016, 03:40:28 PM

Yeah it tastes like a million times better

on opposite day

my goodness who would ever think that mole is > than bbq :lol: smdh

My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down.  DGAF if you think otherwise because you would be wrong

LOVE mexican food, but mole sucks.           McRib > mole
Title: Re: cooking
Post by: star seed 7 on February 10, 2016, 04:04:34 PM

Love a good Bay leaf

This is not a type of Mac and cheese

No one said it is. :confused:

good grief you're becoming weirder than dax smdh
Title: Re: cooking
Post by: _33 on February 13, 2016, 07:44:15 AM
I was making homemade chicken noodle soup last night and I actually LOL'd when I saw that it called for a bay leaf, and then I smdh'd and continued without adding.
Title: Re: cooking
Post by: CNS on February 13, 2016, 08:37:34 AM
Ha. 


But for real, add it.  Adds savory.  I usually double what a recipe says when it comes to them.
Title: Re: cooking
Post by: HerrSonntag on February 13, 2016, 10:06:31 AM
Bay leaves need to go in the top secret cooking secrets secret thread.
Title: Re: cooking
Post by: CNS on May 26, 2016, 12:54:03 PM
Oh man!  I hope this makes it's way to KC.  This would be so fantastic for trying awesome food.  Especially different ethnic foods. 

I am def going to look closely at this if it gets here.

http://www.foodandwine.com/blogs/startup-wants-be-airbnb-home-cooked-food?xid=soc_socialflow_facebook_fw (http://www.foodandwine.com/blogs/startup-wants-be-airbnb-home-cooked-food?xid=soc_socialflow_facebook_fw)

Quote
This Startup Wants to Be the Airbnb of Home-Cooked Food

Quote
Most of us prefer home-cooked food to takeout, but life doesn't always afford us the time to flex our culinary skills. Unsurprisingly, there's a startup that thinks it has a solution: ordering food from your neighbors.
Title: Re: cooking
Post by: pissclams on May 26, 2016, 12:58:37 PM
uh, not really interested in eating food from kitchens that aren't regulated in some way/shape/form

there's some sick people out there

would i cook for people?  not sure about that either
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:03:53 PM
A rating system would quickly take care of most of my concern.  I am pretty sure current laws won't allow this anyway, but I would definitely participate.
Title: Re: cooking
Post by: catastrophe on May 26, 2016, 01:07:30 PM
I'm aware of a case where the city tried to shut down a program where a church group was feeding homeless people because of food regulations. The city lost but that was because of religious freedom stuff.
Title: Re: cooking
Post by: pissclams on May 26, 2016, 01:09:35 PM
the health dept isn't really a concern of mine.  i think that the city of kcmo has like 2-3 inspectors which isn't enough to police every commercial kitchen in the city. 

there are other ways that commercial kitchens police themselves though, liability, peers working in the kitchen, etc
Title: Re: cooking
Post by: star seed 7 on May 26, 2016, 01:11:02 PM
You can cook for me if you want, cns
Title: Re: cooking
Post by: star seed 7 on May 26, 2016, 01:13:55 PM
'clams too
Title: Re: cooking
Post by: Emo EMAW on May 26, 2016, 01:15:08 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:19:54 PM
You can cook for me if you want, cns

I don't think you would eat anything I make, though.   :dunno:
Title: Re: cooking
Post by: star seed 7 on May 26, 2016, 01:21:47 PM
Sure I would, just remove everything but meat/cheese/bread and spices
Title: Re: cooking
Post by: pissclams on May 26, 2016, 01:23:05 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid
Title: Re: cooking
Post by: CNS on May 26, 2016, 01:27:53 PM
Yep.  There are some crazy rules in there.  I build a couple commercial kitchens in a past life and getting them past the city was always a mix of  :bang: :lol: :facepalm: :crossfingers: :curse: .

things may have changed in the last decade, but an example: you used to have to have a certain quantity of hand sinks per area, and they had to be no more than a certain distance away from cooking surfaces, and they had to reach some ungodly hot temperature with in like 3 seconds.  The temp is like 170deg, which is hot as eff when washing your hands, and the cooks are supposed to wash for a full 30 seconds or something super long.

Title: Re: cooking
Post by: Emo EMAW on May 26, 2016, 01:35:00 PM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid

Ya who knows.  There were ones he wouldn't take his family to. 
Title: Re: cooking
Post by: DQ12 on May 26, 2016, 02:06:54 PM
I would absolutely use that.  Just last night I was walking in my apartment hallway when the aroma of some glorious dish one of my neighbors was cooking infiltrated my nostrils. 

Was dying to try whatever it was.  I'd have gladly paid 7 or 8 bucks for a serving.
Title: Re: cooking
Post by: slobber on June 13, 2016, 09:40:35 AM
I would absolutely use that.  Just last night I was walking in my apartment hallway when the aroma of some glorious dish one of my neighbors was cooking infiltrated my nostrils. 

Was dying to try whatever it was.  I'd have gladly paid 7 or 8 bucks for a serving.
And if that neighbor had just gone to the right college, you could be friends and they would have invited you over for dinner!


Royals aren't gonna win 'em all
Title: Re: cooking
Post by: Mikeyis4dcats on June 13, 2016, 10:45:32 AM
My old neighbor used to work for Ecolab calling on restaurants all over the city.  He said about half them should probably be closed immediately.  I told him to shut up right then.

your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style.  a lot of the crap that they punish kitchens for are stupid

I've seen the inside of a lot of operating commercial kitchens.   They are almost all pretty gross.   A few have been very clean, mostly national chains with strict procedures.     I just have to look past it when I eat out.   The only place I won't return is the Topeka Chili's, after we did a remodel there about 10 years ago.
Title: Re: cooking
Post by: puniraptor on June 25, 2016, 05:05:05 AM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT
Title: Re: cooking
Post by: CNS on June 25, 2016, 05:59:18 AM
Oh man!  Holy crap

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: puniraptor on June 25, 2016, 06:09:15 AM
Only regret: not innovating soy sauce wasabi mayo
Title: Re: cooking
Post by: CNS on June 25, 2016, 08:10:11 AM
One sandwich must make the entire move worth it.

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: The Big Train on June 25, 2016, 08:58:44 AM
Is that slightly grilled?
Title: Re: cooking
Post by: The Big Train on July 03, 2016, 10:05:04 PM
Chicken Fajita Pasta :lick:

(http://uploads.tapatalk-cdn.com/20160704/62e85150043514018f830b051dfbc7de.jpg)
Title: Re: cooking
Post by: SdK on July 16, 2016, 10:42:17 PM
Dinner with my French friend tonight.

(http://uploads.tapatalk-cdn.com/20160717/40aa00e82b8da7bfe43ff0a90a6cf885.jpg)
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:47:02 PM
Freedom fries and muscles?

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: SdK on July 16, 2016, 10:53:02 PM
Ya damn right. I guess they have restaurants dedicated to it in France.
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:53:45 PM
Interesting

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: SdK on July 16, 2016, 10:54:06 PM
Moules et frites!
Title: Re: cooking
Post by: SdK on July 16, 2016, 10:55:18 PM
The mussels were cooked in a bag filled with garlic butter. You then dip the fries in the garlic butter. Was quite delicious. Her family just uses the previous mussel to open the next. Quite efficient.
Title: Re: cooking
Post by: CNS on July 16, 2016, 10:55:56 PM
That does sound good.

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: The Big Train on July 16, 2016, 11:01:09 PM
was the garlic butter the only thing you added to the muscles?  or was there other dipping sauces?

I always have to have some sort of dipping sauce, muscles are like swallowing a giant booger.
Title: Re: cooking
Post by: SdK on July 16, 2016, 11:03:45 PM
Nope. Just put the mussels in a zip lock bag with garlic butter and boiled them. Was quite that good. They were a lot better than raw oysters, which I love, in the booger category.
Title: Re: cooking
Post by: CNS on July 16, 2016, 11:04:35 PM
I steam them with a shallot, a couple bay leaves, some white wine, and butter.  Then add a little cream to the sauce once they open.  It's pretty fantastic.

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: SdK on July 16, 2016, 11:05:37 PM
I steam them with a shallot, a couple bay leaves, some white wine, and butter.  Then add a little cream to the sauce once they open.  It's pretty fantastic.

Sent from my SM-G900T using Tapatalk
Will have to try that next time. Sounds fantastic.
Title: Re: cooking
Post by: The Big Train on August 04, 2016, 05:37:59 PM
:lick: :lick: :lick:

(http://uploads.tapatalk-cdn.com/20160804/b8608f511afca1d7b5c8af64878bf3a4.jpg)
Title: Re: cooking
Post by: Tobias on August 04, 2016, 05:41:49 PM
menudo?
Title: Re: cooking
Post by: The Big Train on August 04, 2016, 05:53:25 PM
Chicken, red & green bell peppers, onions and pineapple salsa.  Served over lettuce, cheese, and a dab of 'our cream. :love:

(http://uploads.tapatalk-cdn.com/20160804/edf492fbde9b8b8c0ed96c449886eea3.jpg)
Title: Re: cooking
Post by: SdK on August 21, 2016, 05:21:14 PM
(http://uploads.tapatalk-cdn.com/20160821/8afd05dd32e04c1b61cbef4816bac6bb.jpg)

Mmmmhmmm
Title: Re: cooking
Post by: sys on August 21, 2016, 05:53:27 PM
hotless and dogless hotdogs?
Title: Re: cooking
Post by: SdK on August 21, 2016, 06:23:03 PM
Brat buried in kraut, tomatoes, and banana peppers. In a hoagie with mustard.
Title: Re: cooking
Post by: Canary on August 21, 2016, 07:10:44 PM
Both of those last two food pics look really good.  Beats the ham sandwich I'm about to eat for dinner.
Title: Re: cooking
Post by: puniraptor on August 22, 2016, 08:44:53 AM
I made brownies from scratch this morning (for breakfast basically). The #ack? No vanilla, substitute with a nice single malt. Worked pretty well I think.
Title: Re: cooking
Post by: star seed 7 on August 22, 2016, 09:33:41 AM
My mom was making brownies once and we didn't have any eggs so she continued on anyway and they were very terrible, just fyi
Title: Re: cooking
Post by: CNS on August 22, 2016, 09:49:19 AM
My mom was making brownies once and we didn't have any eggs so she continued on anyway and they were very terrible, just fyi

This is how my wife cooks everything.  If we don't have it, skip it, it tastes bad, it gets thrown away.  Repeat in like 6-9 months or so when she tries to cook again.
Title: Re: cooking
Post by: puniraptor on August 22, 2016, 04:34:28 PM
lol adorable
Title: Re: cooking
Post by: The Big Train on September 08, 2016, 06:38:18 PM
Brown rice
Lettuce
Refried beans
Beef w/ onion & peas(!)
Cheese
'Our cream
Guac
Salsa

:lick:

(http://uploads.tapatalk-cdn.com/20160908/3f64f167df15d22da80689eeee03b0d8.jpg)
Title: Re: cooking
Post by: ednksu on September 08, 2016, 08:49:00 PM
Just got a new cast iron pizza pan 14".  Pretty excited because I left my pizza stone at my in laws and had to wedge two cookie sheets together on my last homemade pizza.
Title: Re: cooking
Post by: Dub on September 14, 2016, 05:20:23 PM
So I'm preppin for a chili cook off.  Gonna make a couple recipe test runs this weekend.  What's your favorite chilis and spices to use?
Title: Re: cooking
Post by: Tobias on September 14, 2016, 05:21:28 PM
check the "shame yourself" thread
Title: Re: cooking
Post by: cDubya on October 25, 2016, 09:33:31 PM
So the gf and I tried our hand at poutine. I believe we knocked it out of the park... eh?


(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/20161023_162535_zpsjoxmvxnx.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/20161023_162535_zpsjoxmvxnx.jpg.html)
Title: Re: cooking
Post by: Tobias on October 25, 2016, 09:55:53 PM
sub in some curds and i would smash that (ok, i'm in anyways)
Title: Re: cooking
Post by: star seed 7 on October 25, 2016, 10:03:35 PM
Is that menudo?
Title: Re: cooking
Post by: Tobias on October 25, 2016, 10:17:23 PM
tripes a la nicoise?
Title: Re: cooking
Post by: cDubya on October 26, 2016, 10:14:18 AM
sub in some curds and i would smash that (ok, i'm in anyways)

They are curds. Local farm too. I just diced them up for easier melting 
Title: Re: cooking
Post by: Asteriskhead on October 26, 2016, 10:22:34 AM
i made beef stew on sunday. i used beef stock and a can of backpacker brown ale for the base. it was very good. i will make it again.
Title: Re: cooking
Post by: Tobias on October 26, 2016, 10:24:36 AM
what were those, curds for giants? :horrorsurprise:
Title: Re: cooking
Post by: cDubya on October 26, 2016, 03:23:11 PM
what were those, curds for giants? :horrorsurprise:

Apparently! They even come pre-cut in bigger cubes...



(http://i1375.photobucket.com/albums/ag451/colemanwmullins/Mobile%20Uploads/1477513209145_zpskfsyfywz.jpg) (http://s1375.photobucket.com/user/colemanwmullins/media/Mobile%20Uploads/1477513209145_zpskfsyfywz.jpg.html)
Title: Re: cooking
Post by: CNS on October 26, 2016, 03:26:44 PM
Wouldn't trust such large curds.   :surprised: :runaway:

I mean, those are chunks, not curds. 
Title: Re: cooking
Post by: puniraptor on October 26, 2016, 03:36:35 PM
Doesn't look like a curd. Must have been pressed into that shape.

Is the texture still bouncy/squeaky?
Title: Re: cooking
Post by: cDubya on October 26, 2016, 03:37:13 PM
Wouldn't trust such large curds.   :surprised: :runaway:

I mean, those are chunks, not curds.

Well........ Theyre delicious. So...  :dunno:
Title: Re: cooking
Post by: Brock Landers on October 26, 2016, 03:54:16 PM
As a resident Almanian, I'm skeptical about the size of those curds.  I'll have to ask one of the guys down at the cheese plant to whey in with their expert professional opinion.
Title: Re: cooking
Post by: CNS on October 26, 2016, 04:24:11 PM
Artificial Chinese Curds
Title: Re: cooking
Post by: cDubya on October 26, 2016, 05:07:13 PM
As a resident Almanian, I'm skeptical about the size of those curds.  I'll have to ask one of the guys down at the cheese plant to whey in with their expert professional opinion.

  :D  Nicely done.
Title: Re: cooking
Post by: star seed 7 on October 27, 2016, 11:00:33 AM
I have never tried a curd. They always look v gross. Cdub "curds" don't look that gross tho
Title: Re: cooking
Post by: Mikeyis4dcats on October 28, 2016, 12:14:19 PM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT

I've had plenty of salmon BLTs but never sashimi salmon BLT.   I'm torn.....it seems as though the texture of the sashimi would get lost
Title: Re: cooking
Post by: CNS on October 28, 2016, 01:01:51 PM
I forgot all about this.  I really want to mix up a strong wasabi/soy, drizzle on that, and smash.
Title: Re: cooking
Post by: puniraptor on October 28, 2016, 06:27:29 PM
Innovation alert!

(http://uploads.tapatalk-cdn.com/20160625/96e894e628565537464c26491e16e797.jpg)
 (http://uploads.tapatalk-cdn.com/20160625/4eb9f2299eb99b48737123fa8ebba6f5.jpg)
(http://uploads.tapatalk-cdn.com/20160625/fae5415310887c92625276a16656e054.jpg)

Sashimi salmon BLT

I've had plenty of salmon BLTs but never sashimi salmon BLT.   I'm torn.....it seems as though the texture of the sashimi would get lost
It did if you read my post mortem.

Smoked salmon I think will be where it's at.
Title: Re: cooking
Post by: pissclams on November 10, 2016, 07:48:41 PM

we need a taco thread, my goodness
Title: Re: cooking
Post by: Tobias on November 10, 2016, 08:09:32 PM

we need a taco thread, my goodness

you have my attention clams
Title: Re: cooking
Post by: Shooter Jones on December 09, 2016, 08:49:38 PM
Got a little high earlier and realized I don't have much food.

But then I found a totes party pizza hiding in the freezer, cubed peps obvi. Cooked that up, and then found a lost can of hormel in the back of a cabinet, so I cooked that up and guess what....I put it ON THE PIZZA. Added some cheese. Man, cooking.

Followed it up with some toast and strawberry jam. Needless to say, it's been a good night.
Title: Re: cooking
Post by: star seed 7 on December 09, 2016, 08:51:32 PM
Gross but would eat
Title: Re: cooking
Post by: Tobias on December 09, 2016, 10:59:26 PM
is hormel spam?
Title: Re: cooking
Post by: star seed 7 on December 09, 2016, 11:03:55 PM
I assumed chili
Title: Re: cooking
Post by: Tobias on December 09, 2016, 11:40:03 PM
oh, yeah that makes sense
Title: Re: cooking
Post by: Shooter Jones on December 10, 2016, 10:50:26 AM
Yes, chili.

It was surprisingly complimentary.
Title: Re: cooking
Post by: pissclams on December 10, 2016, 12:42:18 PM
sounds delish. you're one lucky son of a bitch, shooter
Title: Re: cooking
Post by: CNS on December 10, 2016, 01:24:13 PM
Pairing of such complex ingredients is a God given gift.  You can't teach that.  You either feel it in your soul or you dont.  Goddamn Jedi move.
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 05:56:40 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
Title: Re: cooking
Post by: Mrs. Gooch on January 10, 2017, 08:39:12 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting

Thank god I can't see those pictures.
Title: Re: cooking
Post by: Gooch on January 10, 2017, 11:23:07 AM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
This has inspired me to make some Kimchi this weekend. :lick:
Title: Re: cooking
Post by: Mrs. Gooch on January 10, 2017, 12:30:40 PM
All this kimchi talk inspires me to cook up that chi chi

(https://uploads.tapatalk-cdn.com/20170110/97b6192a9308806260322ba7fc4137b5.jpg)
(https://uploads.tapatalk-cdn.com/20170110/9278fe47c6a32e1e433d2566184ced00.jpg)

Current stage: salting
This has inspired me to make some Kimchi this weekend. :lick:

:barf:
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 02:58:34 PM
(https://uploads.tapatalk-cdn.com/20170110/97f6e321ad157c4123ac9910c3d66b4f.jpg)
(https://uploads.tapatalk-cdn.com/20170110/56e4278cba6a70693853c33b9916609d.jpg)
Will it all fit ?!?!?!?!!?!!

(https://uploads.tapatalk-cdn.com/20170110/8347f4fbbd68b0fcb7718cc12e555bd9.jpg)

Yes!

Start your fermentation clocks!
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 02:59:11 PM
PSA: these unidentified red chilis are hot as eff
Title: Re: cooking
Post by: Tobias on January 10, 2017, 02:59:42 PM
you should go for a fermentation record
Title: Re: cooking
Post by: CHONGS on January 10, 2017, 03:15:03 PM
Thats a wonderful idea puni.  You should bury it in your backyard for best results.
Title: Re: cooking
Post by: puniraptor on January 10, 2017, 04:35:39 PM
mmmmmmmmmmmmm... whats the record?
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:11:58 PM
you should go for a fermentation record

the best things in life are fermented. 100% srs
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:12:30 PM
i'm going to have a yogurt rn.
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:17:07 PM
i had some coffee this morning and some chocolate too. i'll probably have some stinky cheese with lunch here in a bit, and I damn sure know that I'm going to have a beer later.
Title: Re: cooking
Post by: Asteriskhead on January 11, 2017, 12:19:46 PM
i'm a bit of a fermentationhead, if you will. i've got all sorts of weird bugs up in my body.
Title: Re: cooking
Post by: star seed 7 on January 11, 2017, 12:55:20 PM
I had a chocolate donut and water for breakfast
Title: Re: cooking
Post by: The Big Train on January 11, 2017, 05:39:58 PM
I made some pretty good stir fry tonight :lick:
Title: Re: cooking
Post by: sys on January 11, 2017, 06:11:17 PM
I had a chocolate donut and water for breakfast

eating anything sweet, except raw fruit, without tea, coffee or milk is pretty horrible.
Title: Re: cooking
Post by: star seed 7 on January 11, 2017, 09:13:43 PM
I really like water tho
Title: Re: cooking
Post by: pissclams on January 12, 2017, 10:22:37 AM
yesterday i made pot roast and salt potatoes.
before cooking, i rinsed the potatoes in a colander under warm water for 5 minutes.  the pot roast  was one of these jobs from trader joe's-

(http://www.traderjoes.com/images/fearless-flyer/uploads/article-1887/cabernet-pot-roast.png)

cooked in the crock pot on high for about 6 hours

it was great
Title: Re: cooking
Post by: Tobias on January 12, 2017, 10:27:51 AM
you didn't brush the potatoes?
Title: Re: cooking
Post by: pissclams on January 12, 2017, 10:31:48 AM
you didn't brush the potatoes?

rinsed then boiled for like 45 minutes
Title: Re: cooking
Post by: Tobias on January 12, 2017, 10:36:20 AM
sorry about the dirt cancer bro
Title: Re: cooking
Post by: pissclams on January 12, 2017, 11:07:06 AM
do you like the salt potatoes?  i thought that my mention may spur some conversation. 
Title: Re: cooking
Post by: Tobias on January 12, 2017, 11:12:45 AM
no cilantro?
Title: Re: cooking
Post by: CNS on January 12, 2017, 12:37:19 PM
yesterday i made pot roast and salt potatoes.
before cooking, i rinsed the potatoes in a colander under warm water for 5 minutes.  the pot roast  was one of these jobs from trader joe's-

(http://www.traderjoes.com/images/fearless-flyer/uploads/article-1887/cabernet-pot-roast.png)

cooked in the crock pot on high for about 6 hours

it was great

We do the crockpot roast often, this time of year.  A stick of cellery, two shallots, a carrot, two parsnips, a couple oz of red wine, and about a cup of beef stock. Really good.
Title: Re: cooking
Post by: Mikeyis4dcats on January 12, 2017, 02:31:19 PM
Mississippi Roast is the best - 4# chuck roast, cover with packet of Au Jus, packet of Ranch Seasoning, half stick of butter and some pepperoncini.   Cook on low 8 hrs.
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 02:37:23 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)
Title: Re: cooking
Post by: Asteriskhead on January 12, 2017, 02:48:30 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)

that's ahead of my time here, but i thought that catmatt and crockpot meltdown guy were two separate people.

catmatt is the weird guy from salina with the youtube channel, right?
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 02:59:10 PM
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)

that's ahead of my time here, but i thought that catmatt and crockpot meltdown guy were two separate people.

catmatt is the weird guy from salina with the youtube channel, right?
this is true for some reason I thought that might've been the final straw in catmatts hat.. I cant remember who it was though and he was one of the first nutcases to pop into my head
Title: Re: cooking
Post by: DQ12 on January 12, 2017, 03:20:25 PM
I don't associate catmatt with crockpots :dunno:
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 03:22:35 PM
maybe his wife?
Title: Re: cooking
Post by: Asteriskhead on January 12, 2017, 03:38:35 PM
search tells me that the poster in question's name is: weird robert
Title: Re: cooking
Post by: yoga-like_abana on January 12, 2017, 03:40:22 PM
oh yes.. weird Roberts foam finger..
Title: Re: cooking
Post by: pissclams on January 12, 2017, 05:15:49 PM
oh yes.. weird Roberts foam finger..

that's it!
Title: Re: cooking
Post by: SdK on January 15, 2017, 06:41:53 PM
(https://uploads.tapatalk-cdn.com/20170116/8b003c81247dd8a40ea833472d4fd7e4.jpg)

Decided no to mashed taters and gravy
Title: Re: cooking
Post by: Canary on January 15, 2017, 07:06:18 PM
Looks delicious.  A great day to be cooking.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:12:05 PM
False, looks terrible, no crust on that.  If you're going to go medium rare you need to have that nice crust.

Unless I'm wrong and the pic is terrible because you decided to take a picture with those taters instead of mashing them.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:17:37 PM
I cooked it in olive oil in my cast iron skillet. It was delicious. About 1/4 inch of oil some montreal, past bacon grease, it was delicious.

For a good crust, I'd have had to cook it another way I believe.

Also those are french cut great beans.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:23:38 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:25:49 PM
Also has anyone used a sous vide method for their meat?  I think it's evil sorcery to cook meat without fire, but some like it for its juiciness and tenderness.
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:25:57 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:28:12 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Hows your seasoning?  Mine doesn't rust, but doesn't look as fresh if I forget to dry it.  I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage. 
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:33:04 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
Hows your seasoning?  Mine doesn't rust, but doesn't look as fresh if I forget to dry it.  I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage.

Probably not as good as it should be.  I should probably bake mine more but I hate cleaning up after I cook anyways. 
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:34:36 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
I don't know the temp per se, but at a 6.5 on the dial.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:35:31 PM
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rust
I never clean mine. Just wipe out excess grease. :dunno:
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:36:49 PM
Love me some cast iron steaks.  It looks pretty good though, I think the camera betrays it a bit. 

What temp are you warming your pan to?  I usually smoke the crap out of my olive oil.  I also heavily salt and pepper mine for a bit more crust./cheating
I don't know the temp per se, but at a 6.5 on the dial.

Are you just pan searing it and finishing on top or are you finishing in the oven?

I like to preheat mine in the oven to 450.  Pull, about 2 minutes on a side or until it easily releases. I usually like mine medium to medium well so I'll put it back in the 450 oven to finish with about 5 minutes or so. 
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:38:33 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:38:47 PM
Nope. Just straight up heat to a see a few bubbles. Insert steak. Cook for a couple minutes, flip, couple minutes, pull
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:39:25 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.
I don't ever have a smoking issue?
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 09:41:03 PM
You guys are making me hungry
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:42:17 PM
Gotcha.  You are cooking pretty low, then.

Try this:
Season steak and set on counter for 30min or so.  Then put it on a cookie sheet in the oven at 250° or so for about 10 min, until internal temp is 90deg.  While it's warming, get that cast iron stupid hot on high, then right as you see 90deg, put it in the skillet for a min or two per side until you see 125-130deg internal. 

Super delish.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:43:21 PM
Wash it, put it on high heat w a little veg oil in it.  Heat until oils starts to smoke.  Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil.  Cool and put away.

Also, stop using olive oil for high heat cooks.  Smokes at too low of a temp and breaks.   Use coconut oil or something.


https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points

throws shade on oil game, suggests oil with lower smoke piont  :blank:


 :cool: all good, do you work with many types of oils?  I just use EVOO because it's handy and it smokes, but I can deal with it.  I'd be open to suggestions if you have any (aside from coconut ;) ). 
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:43:30 PM
I'll give that a shot. Dry skillet?

Thanks for the advice.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:45:45 PM
I use a small amt of coconut oil and a tablespoon of butter with a smashed clove of garlic and a sprig of thyme.  Just hot as crap.  Open windows and put a fan pointing at your smoke detector.

I for real am pricing how much a legit hood would cost over the stove.  Not that bullshit thing your microwave does as a vent, but a real hood.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:46:47 PM
You can do the same thing but use a hot gas grill instead of the cast iron skillet.  Still very juicy and super tender. 
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:48:06 PM
Or you could preheat, used a refined or light olive oil, heat the skillet to 450, sear on each side, and oven it for 3 to 4 minutes and be done in 6-8 total minutes.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:48:19 PM
I use a small amt of coconut oil and a tablespoon of butter with a smashed clove of garlic and a sprig of thyme.  Just hot as crap.  Open windows and put a fan pointing at your smoke detector.

I for real am pricing how much a legit hood would cost over the stove.  Not that bullshit thing your microwave does as a vent, but a real hood.
Hahaha yeah. I never understood the point of moving crap 6 inches higher. If you own your own home, it's not hard at all to do, I suggest you do it. When I worked hvac on new homes, we always sent that crap outside.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:48:52 PM
I'm not using cheap ass olive oil ftr.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:49:44 PM
Can someone explain the point of the baking? I'm happy with the skillet only.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:50:19 PM
And I'll try coconut oil next time I shop
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:51:30 PM
I haven't studied up myself, but America's Test Kitchen, Milk Street Radio, sporkfull, etc all say to not use olive oil for high temp cooking due to smoke point.  Not that it smokes too much, but smoke point is the temp your oil breaks.
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:53:17 PM
I'm not using cheap ass olive oil ftr.

Up yo brands son!  Probably some fake ass oil in your pantry (actually a huge issue).

And the point of baking is to get nice even heat to finish the steak.  It's easier to control and nice and predictable for longer cook times to get medium well and well done. 


And make sure you don't use the wrong oil for your application.  Seriously coconut has a much lower smoke point then EVOO and will be much closer to the temps you're talking about.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:53:29 PM
Makes perfect sense. I don't know rhe science off hand, but given my rudimentary chemical knowledge, I get it.
Title: Re: cooking
Post by: CNS on January 15, 2017, 09:54:24 PM
The slow warm up with the salt breaks down the proteins at an accelerated rate and makes the steak more tender and more juicy.  This isn't mine.  It's America's Test Kitchen's and it works very very well.  Setting the steak on the counter for a while really helps too. 

I set all beef out for a while, while seasoned. Helps burgers a bunch too.
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:56:10 PM
Embarrassing upside down pic
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:56:11 PM
*rotates surface*
Title: Re: cooking
Post by: SdK on January 15, 2017, 09:57:51 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)
Title: Re: cooking
Post by: ednksu on January 15, 2017, 09:59:22 PM
I don't know much about brands TBH.  I'll buy the stuff on sale if it's there.  You can taste a bit of a difference on the cheap stuff versus more expensive oils, and the smoke point changes a bit too.  I've read a few things about there being an issue with fake olive oils because there is such a big market and markup. 
http://www.motherjones.com/environment/2016/08/olive-oil-fake-larry-olmsted-food-fraud-usda
Title: Re: cooking
Post by: EMAWican on January 15, 2017, 10:01:09 PM
My favorite for best and easiest crust is to take steaks, pat dry with paper towels, salt and pepper and sprinkle corn starch on each side, freeze for 30 minutes. Finish in oven to doneness. Delish
Title: Re: cooking
Post by: pissclams on January 15, 2017, 10:57:33 PM
audrey hepburn was so hot

california olive branch evoo is a good brand
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:02:05 PM
audrey hepburn was so hot

california olive branch evoo is a good brand
What about Honda prelude bumpers?
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:02:34 PM
And rams heads above doorways
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:28:00 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:39:44 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:40:39 PM
Also that is the smaller side of the bar that actually faces my dining room. The larger side faces the living room and has the bookcase
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:42:50 PM
(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)

You have bar stools for that setup?  Assuming multi-level facing the kitchen?
If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.

:thumbs:

Reason I ask is I eat breakfast and come home for lunch everyday and love it. Just curious.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:43:57 PM
I have a very nice dining table for such affairs.
Title: Re: cooking
Post by: SdK on January 15, 2017, 11:53:04 PM
(https://uploads.tapatalk-cdn.com/20170116/61bf6a2e0e027b9668a4fd2b8f4e3660.jpg)

:dunno:
Title: Re: cooking
Post by: The Big Train on January 15, 2017, 11:55:38 PM
I mean I wasn't asking for your whole setup, but that looks nice. :thumbs:
Title: Re: cooking
Post by: SdK on January 16, 2017, 12:05:34 AM
I'm bored and love my apt. It's all gravy.
Title: Re: cooking
Post by: 8manpick on January 16, 2017, 06:31:49 AM
Nice or not, olive oil has too low a smoke point to sear anything
Title: Re: cooking
Post by: ednksu on January 16, 2017, 07:16:15 AM
Anyone doing a reverse sear method?

http://jesspryles.com/how-to-cook-a-steak-with-reverse-sear-method/
Title: Re: cooking
Post by: ednksu on January 16, 2017, 07:18:43 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
Title: Re: cooking
Post by: 8manpick on January 16, 2017, 07:31:50 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside.  If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.
Title: Re: cooking
Post by: Asteriskhead on January 16, 2017, 08:00:36 AM
You should listen to 8mp and forget what you think is correct.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 09:26:22 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:30:18 AM
You should listen to 8mp and forget what you think is correct.
I'll trust my experience and advice that has worked well for me.  I don't put a lot of faith in people who post stuff that is totally wrong (see temps on smoke points). 
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:34:02 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

Yeah getting cooking a grill radically changes the game. 
I'd love to work on control with lump charcoal as it seems to get so much hotter than briquettes but the control is harder from what I gather.   
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:35:07 AM
Nice or not, olive oil has too low a smoke point to sear anything

Not quite accurate. 
http://www.weber.com/weber-nation/blog/how-to-sear

Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside.  If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.

I think you should circle back and do some more reading before assuming what others are talking about.  No one is talking about searing at 300. 
Title: Re: cooking
Post by: DQ12 on January 16, 2017, 09:43:49 AM
the article you cited to was talking about searing at 300
Title: Re: cooking
Post by: CNS on January 16, 2017, 09:45:50 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

ATK, pre Chris Kimball leaving, did a steak where they lit a charcoal chimney starter, let the coal get to the point that you would normally dump into your grill, then took a couple skewers(metal), skewered steak, and put it right on top of the chimney(using the skeweres to hold it in place on top of the chimney.  Kimball said it was his fav steak yet.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 09:51:12 AM
So the reading part is a bit more complex then you're letting on.  I'll yield it's not great because it's talking about grilling and we've been on oven/indoor cooking.  Note the piece says this: "the best temperature for steaks is 450°F to 500°F." Yes the range noted in the grill starts at 300 but that is air temp, they say specifically that the grill grates need to be in that 500 range, where you're actually getting contact with your meat.  The point they are making about their air temp is where those proteins start to alter as we've discussed here. Note that you don't want sear something like fish you can't be near 500, you'd be over a medium heat like 300 which what I think the weber piece is getting at with their vagueness. 
Title: Re: cooking
Post by: pissclams on January 16, 2017, 10:11:58 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.
Title: Re: cooking
Post by: Tobias on January 16, 2017, 10:19:37 AM
dino steak nugz
Title: Re: cooking
Post by: CNS on January 16, 2017, 10:28:08 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

Filet.  Also, it's on top, not under. 
Title: Re: cooking
Post by: pissclams on January 16, 2017, 10:38:35 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 10:39:47 AM
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it.  If you're cooking with a good amount of heat, just use Virgin Olive Oil.  Oil that is smoking is never a good thing.  That said, my wife sears with it all the time.

If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees)  knock as much of the ash off as you can, and then sit that baby right over top of your steak.  1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak.  1.5-2 minutes.  Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness.  Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals.  2-5 minutes and they should both be medium.  may only take a minute for medium rare.  (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear).  I also pre-salt my steak 15-30 mins before cooking and sit on the counter.  With that high of heat, pepper(and most other spices) will turn to black charred dust.  Unless you are going for au poivre, pepper or season after cooking or at least after the sear

A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way).  It takes longer, but I was thrilled with the result.  You can get a great sear on the steak with minimal internal cooking.  Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that).  When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result).  It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.

Yeah getting cooking a grill radically changes the game. 
I'd love to work on control with lump charcoal as it seems to get so much hotter than briquettes but the control is harder from what I gather.

Yeah, I use lump for the grill/broiler method because it burns hotter and cleaner, but it is harder to manage.  If I'm converting the grill to a smoker I use briquettes for the heat with some hardwoods intermixed for the smoke.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 10:45:31 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 10:49:27 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:06:23 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.

well apparently the steak goes on top of the chimney not under it
Title: Re: cooking
Post by: star seed 7 on January 16, 2017, 11:07:45 AM
Filets's are trash
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:07:56 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.

yeah the filet at houston's is really good but i'm a ribeye man by nature.  it's just in my nature.  ribeye is a delicious cut of meat. that's my motto.  i also like the sirloin for some reason.
Title: Re: cooking
Post by: ednksu on January 16, 2017, 11:12:40 AM
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please!    :lol:

who eats filet, your grandmother on her 89th birthday?
oh man haven't you had a filet that just melts in your mouth?  some nice butter sauce if needed.... :horrorsurprise: 
I'm not sure I could do a marrow butter, but some of that looks *interesting*.

yeah the filet at houston's is really good but i'm a ribeye man by nature.  it's just in my nature.  ribeye is a delicious cut of meat. that's my motto.  i also like the sirloin for some reason.

I'll usually go strip > filet > sirloin > ribeye
I just can't get over the fat in a good cut of a ribeye.  I know if you cook them well the fat melts a bit and gives you that awesome flavor, but it's just too much for me.  Sirloins are nice since you can get an okay to really good pretty much anywhere.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:14:31 AM
ever go to a restaurant and feel embarrassed after ordering the biggest steak on the menu? 
Title: Re: cooking
Post by: star seed 7 on January 16, 2017, 11:15:10 AM
I have never done that 'clams, should I be embarrassed?
Title: Re: cooking
Post by: pissclams on January 16, 2017, 11:17:34 AM
no i wouldn't worry about it.  sometimes when you roll up your sleeves and get into a very large steak session it can be a little embarrassing but then you just look at your table mates and shrug your shoulders and say something about being a growing boy or make a tapeworm remark.   it works every time and sometimes people will giggle.
Title: Re: cooking
Post by: halfEmpty on January 16, 2017, 11:39:46 AM
who is cooking steak that fits under a chimney starter?  maybe something for the kids or something, dunno.

I have a 10" chimney starter.  Most steaks will just barely fit under it.  I'm not cooking the Big Texan in my backyard.

well apparently the steak goes on top of the chimney not under it

If I was going to cook on top of the chimney... well I wouldn't unless I didn't have a grill.  I cook under the chimney for a quasi high temperature broiler. 

As for steaks.  Ribeye is where it is at.  Just can't beat it.  Occasionally I'll cook a strip or a sirloin but almost never a filet.
Title: Re: cooking
Post by: CNS on January 16, 2017, 11:44:53 AM
I have been digging KC Strip lately, but it needs to be pretty thick.  Anymore, Ribeye is a little too fatty for me.  I mean, it's still ridic good...

Also, love me some tri tip and sirloin.

I also never cook or order filet.  Just brought it up since it was the steak used in the scenario I relayed.
Title: Re: cooking
Post by: Gooch on January 16, 2017, 12:12:43 PM
Filets's are trash
:sdeek:
Title: Re: cooking
Post by: Cire on January 16, 2017, 02:24:22 PM
Not a fillet fan.  Rib eye or thick sirloin

Rare.  I don't set meat out that I'm searing, otherwise over cooked to my taste.


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Title: Re: cooking
Post by: CHONGS on January 16, 2017, 02:34:51 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.
Title: Re: cooking
Post by: pissclams on January 16, 2017, 02:51:32 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.

omg gross city move here, never eat steak at mr and mrs chingon's house my God sounds gross
Title: Re: cooking
Post by: CHONGS on January 16, 2017, 03:48:17 PM
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes .  Yum yum.  Need that olive oil super smoking tho.  Maybe even burn some butter too- just for thd luxurious aroma.

omg gross city move here, never eat steak at mr and mrs chingon's house my God sounds gross
That smoke dont joke.
Title: Re: cooking
Post by: puniraptor on January 19, 2017, 07:07:59 AM
This chi chi is easily within my top 10.

(https://uploads.tapatalk-cdn.com/20170119/c9c9f8dc0eddb80b11e67de23f12b7d4.jpg)

(https://uploads.tapatalk-cdn.com/20170119/2b83fded9a1a0fa25a610e2e85393739.jpg)

The pickle jar is a game changer. The big but not huge jar holds a half cabbage batch AND completely contains all the odors. No more ruined Tupperware!

I'm getting a little sick thinking of all the pickle jars I've thrown away in my life but yolo.
Title: Re: cooking
Post by: Emo EMAW on January 25, 2017, 11:54:55 AM
Prayers requested.
(https://uploads.tapatalk-cdn.com/20170125/29bc62ae2316586deb957285018bf3e4.jpg)
Title: Re: cooking
Post by: Brock Landers on January 25, 2017, 11:57:02 AM
What's going on here Emo?
Title: Re: cooking
Post by: star seed 7 on January 25, 2017, 12:04:22 PM
Someone dropped a bunch of eggs on the floor brock
Title: Re: cooking
Post by: GregKSU1027 on January 25, 2017, 02:16:53 PM
What's going on here Emo?
Maybe emo's chicken had a really big accident

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Title: Re: cooking
Post by: waks on January 25, 2017, 02:41:41 PM
Puni post your kimchi recipe
Title: Re: cooking
Post by: sys on January 25, 2017, 02:42:32 PM
you've gotta teach that kid that not everything is a chicken.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 05:39:11 AM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 05:40:04 AM
Someone dropped a bunch of eggs on the floor brock
I'm mad that nobody made a menudo joke and now it's too late.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 06:07:40 AM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.

Four or so hours later, drain all the saltwater and rinse all your veggies with cold water until all the salt water is washed off and they don't taste salty. Drain off all the water find fish sauce, AZN red pepper flake, garlic, maybe some soy or teriyaki, and a small amount of some kind of sugar to put on the veggies in the bowl. Put about 1tbsp per quarter cabbage of fish sauce, depending on how salty your fish sauce is use more or less. Chop or press as many garlic cloves as you can stand and put in. Put in pepper flake until there's enough to cover everything, watch out for excess saltiness here too, depending on the brand. Optionally splash in some soy or teryaki sauce for bonus umami. Add a pinch of sugar or a few drops of honey. This helps it get a little zingy-er when fermenting. Mix all this crap up with some smell proof spoons or, if you have no friends or loved ones, your hands.  Pack all this crap in smell proof containers and leave it on your counter to the desired level of fermentation. I prefer 48-72 hours. Plastic wrap under the lids of your containers helps prevent smell leakage. Move to fridge to slow fermentation and enjoy at your leisure. The flavors will continue to evolve over time, and it sometimes takes quite awhile to mow down a whole cabbage batch.
Title: Re: cooking
Post by: puniraptor on February 01, 2017, 06:07:12 PM
Puni post your kimchi recipe
I think I have before. I just go by feel now.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.

Four or so hours later, drain all the saltwater and rinse all your veggies with cold water until all the salt water is washed off and they don't taste salty. Drain off all the water find fish sauce, AZN red pepper flake, garlic, maybe some soy or teriyaki, and a small amount of some kind of sugar to put on the veggies in the bowl. Put about 1tbsp per quarter cabbage of fish sauce, depending on how salty your fish sauce is use more or less. Chop or press as many garlic cloves as you can stand and put in. Put in pepper flake until there's enough to cover everything, watch out for excess saltiness here too, depending on the brand. Optionally splash in some soy or teryaki sauce for bonus umami. Add a pinch of sugar or a few drops of honey. This helps it get a little zingy-er when fermenting. Mix all this crap up with some smell proof spoons or, if you have no friends or loved ones, your hands.  Pack all this crap in smell proof containers and leave it on your counter to the desired level of fermentation. I prefer 48-72 hours. Plastic wrap under the lids of your containers helps prevent smell leakage. Move to fridge to slow fermentation and enjoy at your leisure. The flavors will continue to evolve over time, and it sometimes takes quite awhile to mow down a whole cabbage batch.

also add in sliced hot peppers to the veggie phase if that's your thing. this used some unknown red peppers which were hot as F. jalapenos are my normal go to but they aren't available here
Title: Re: cooking
Post by: SdK on February 04, 2017, 05:23:01 AM
Taste in food = ugly
Title: Re: cooking
Post by: KST8FAN on April 11, 2017, 08:35:37 PM
Wife served up some roast with purple potatoes this evening.

Tom
(https://uploads.tapatalk-cdn.com/20170412/e6a4411c09436ee8c441a2d0abb5d743.jpg)

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Title: Re: cooking
Post by: wetwillie on April 11, 2017, 09:00:03 PM
Those countertops make me :love: every time.
Title: Re: cooking
Post by: puniraptor on April 11, 2017, 10:05:35 PM
where ya get them go cats taters, tom?
Title: Re: cooking
Post by: puniraptor on April 21, 2017, 08:04:20 AM
Great batches? of daikon radish and cabbage chi chi. (https://uploads.tapatalk-cdn.com/20170421/5b0110e2b4c9155fce51b5798f2968a6.jpg)(https://uploads.tapatalk-cdn.com/20170421/3b004240376a7a3b95b7c3fdf89257d4.jpg)
Title: Re: cooking
Post by: star seed 7 on April 21, 2017, 10:48:30 AM
That looks like something that is going to happen at EVERY SINGLE out of town music event we're going to this year, but in a bowl
Title: Re: cooking
Post by: Shooter Jones on April 21, 2017, 12:14:06 PM
where ya get them go cats taters, tom?
Title: Re: cooking
Post by: ben ji on May 08, 2017, 08:05:53 PM
Cross post with fishing and gardening thread.

Caught some crappie this weekend and decided to add them to my favorite Asian Mustard Greens recipe.

Ingredients
1. A bunch if mustard greens de-stem'd (American or gai choy). I threw in some spinach and kale too because I didn't have enough mustard greens.

2. Diced onion

3. Garlic and red chili flakes

4. Olive oil and sesame oil

5. Freshly cleaned crappie (optional)

If using crappie fry one side in olive oil then add onion and stems. When crappie is done and onions are cooked add garlic/red pepper and sesame oil then cook for 1 minute.

Scramble up crappie if including it then add greens along with some more oil and a splash of water. Stir until wilted.

Devour.

(https://uploads.tapatalk-cdn.com/20170509/0b171974db8c32b2eab5b5e2bf03354d.jpg)(https://uploads.tapatalk-cdn.com/20170509/19fea2b38d2165f2302d5d7e8327d8b7.jpg)(https://uploads.tapatalk-cdn.com/20170509/88f89112ff0741cea6bc77f54fe61f60.jpg)(https://uploads.tapatalk-cdn.com/20170509/b408341d41f9b207901e9754f60e0563.jpg)
Title: Re: cooking
Post by: KST8FAN on June 14, 2017, 08:33:54 PM
where ya get them go cats taters, tom?
Wife picked some more up at Aldis.

Tom(https://uploads.tapatalk-cdn.com/20170615/eb662229c69ae208e9e8632a1dcd7e14.jpg)

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Title: Re: cooking
Post by: KST8FAN on June 14, 2017, 08:37:28 PM
Co-workers have food day every third Thursday each month with a theme.  This week since Fathers Day is upcoming the food is supposed to be your dad's favorite.  Trying my hand at coconut cream pie.

Tom

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Title: Re: cooking
Post by: pissclams on June 14, 2017, 09:40:14 PM
any other color potato other than normal color freaks my crap out, i don't know why
Title: Re: cooking
Post by: wetwillie on June 14, 2017, 11:02:40 PM
Those look like they came from some big slabs 'ji.
Title: Re: cooking
Post by: KST8FAN on July 30, 2017, 10:26:44 PM
Anyone got any good recipes using Spam?  Picked up the 12 can variety pack in Austin MN this weekend at the Spam museum.

Tom(https://uploads.tapatalk-cdn.com/20170731/68c9eac7b01b6143236a6b7e6fe4e49a.jpg)

Sent from my SM-G920V using Tapatalk

Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:08:13 PM
Well Tom, there's egg and bacon; egg sausage and bacon; egg and spam; egg bacon and spam; egg bacon sausage and spam; spam bacon sausage and spam; spam egg spam spam bacon and spam; spam sausage spam spam bacon spam tomato and spam;
Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:08:35 PM
...or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
Title: Re: cooking
Post by: puniraptor on July 30, 2017, 11:09:32 PM
my bad, I guess the first two don't have spam. it would go great on the side tho
Title: Re: cooking
Post by: Gooch on July 31, 2017, 09:08:17 AM
I did some stuff this weekend. Those clams were great. The Seafood Shop here is really whipping ass.(https://uploads.tapatalk-cdn.com/20170731/1bf25feb58e3470d3962176ee4201c1b.jpg)(https://uploads.tapatalk-cdn.com/20170731/80c72f415e638000bc3d30db14997c44.jpg)

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Title: Re: cooking
Post by: IPA4Me on July 31, 2017, 10:26:47 AM
Damn. Nice feast, gooch.
Title: Re: cooking
Post by: halfEmpty on September 09, 2017, 04:39:56 PM
Made my first loaf of chiabatta today.  Now I just need something to make sandwiches with.(https://uploads.tapatalk-cdn.com/20170909/0553c9ccc15aecabdec53c86f40d2d69.jpg)

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Title: Re: cooking
Post by: The Big Train on September 09, 2017, 04:41:15 PM
Made my first loaf of chiabatta today.  Now I just need something to make sandwiches with.(https://uploads.tapatalk-cdn.com/20170909/0553c9ccc15aecabdec53c86f40d2d69.jpg)

Sent from my SM-G900T using Tapatalk

That hand :sdeek:
Title: Re: cooking
Post by: halfEmpty on September 09, 2017, 04:57:42 PM

That hand :sdeek:
I either invited some midget carnies over or that is my 1 yr old.
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 10:20:04 AM
anyone have a good chicken marsala recipe they'd like to post?
Title: Re: cooking
Post by: Brock Landers on September 18, 2017, 10:45:00 AM
anyone have a good chicken marsala recipe they'd like to post?

(https://images-na.ssl-images-amazon.com/images/I/51rSPp94e-L._SR600%2C315_PIWhiteStrip%2CBottomLeft%2C0%2C35_SCLZZZZZZZ_.jpg)

I bought some of this stuff at Dillon's and had it last week, so in other words I literally had the Kroger version of Chicken Masala.  Probably not the recipe you were hoping for.
Title: Re: cooking
Post by: HerrSonntag on September 18, 2017, 12:43:06 PM
Chicken Marsala (Italian):
(https://atmedia.imgix.net/2fccaf37d376997dad15a6350e92973861692df1?w=500&fit=max)

Chicken Masala (Indian)
(http://www.ndtv.com/cooks/images/chicken.butter.masala%20%281%29.jpg)


(http://68.media.tumblr.com/6dd468329e6bcedd193bd5ca332e844e/tumblr_mxnng3zwxY1rcfputo1_400.gif)
Title: Re: cooking
Post by: 8manpick on September 18, 2017, 02:18:24 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
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 03:12:11 PM
thanks mr sontagg and 8man
Title: Re: cooking
Post by: RickRampus on September 18, 2017, 03:14:01 PM
anyone have a substitute for mushrooms?  neither of us like them.  more soy sauce?
Title: Re: cooking
Post by: star seed 7 on September 18, 2017, 07:12:36 PM
just don't put them in
Title: Re: cooking
Post by: puniraptor on October 21, 2017, 04:24:56 AM
Carne asada attempt

Also made the tortillas from bacon grease(https://uploads.tapatalk-cdn.com/20171021/999c3637cd6aa6f6807eaae18cf31835.jpg)(https://uploads.tapatalk-cdn.com/20171021/83495568f4485544c48c259f81058372.jpg)
Title: Re: cooking
Post by: The Big Train on October 21, 2017, 09:59:04 AM
That actually looks amazing. Is everything ok puni?
Title: Re: cooking
Post by: puniraptor on October 22, 2017, 09:09:22 AM
Last meal before the typhoon. It's coming right for me :runaway:
Title: Re: cooking
Post by: bucket on October 22, 2017, 09:41:25 AM
Last meal before the typhoon. It's coming right for me :runaway:

It's a super typhoon!  :horrorsurprise:
Title: Re: cooking
Post by: The Big Train on November 26, 2017, 07:49:09 PM
Chicken Fajita Pasta.   :lick:

(https://uploads.tapatalk-cdn.com/20171127/c87b1e4fedb7a898faaefee5d3adcf26.jpg)

(https://uploads.tapatalk-cdn.com/20171127/a5b477579c751aac5da0f8845d1e4430.jpg)
Title: Re: cooking
Post by: pissclams on November 26, 2017, 10:32:54 PM
looks great

i did a cast iron ribeye tonight

(https://uploads.tapatalk-cdn.com/20171127/1c59e0b4488432026e66ef671f827e16.jpg)
Title: Re: cooking
Post by: pissclams on November 26, 2017, 10:34:02 PM
there was supposed to be a baked potato but it was all jankety inside so it went in the trash
Title: Re: cooking
Post by: DQ12 on November 27, 2017, 06:45:44 PM
My sous vide came today
Title: Re: cooking
Post by: cDubya on November 27, 2017, 06:50:31 PM
My sous vide came today
Those bitches are on sale today, for anyone who wants a badass kitchen tool.

Anova Culinary Sous Vide Precision Cooker Bluetooth, Immersion Circulator, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_ZklhAbKC8R313

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Title: Re: cooking
Post by: 8manpick on November 28, 2017, 05:29:17 AM
My sous vide came today
:party:
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 12:36:41 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?
Title: Re: cooking
Post by: pissclams on November 28, 2017, 12:41:26 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?

yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
Title: Re: cooking
Post by: Joker on November 28, 2017, 12:54:08 PM
My sous vide came today

Have you made cheesecake with it yet?
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 01:05:02 PM
My sous vide came today

Have you made cheesecake with it yet?

Wait, what?
Title: Re: cooking
Post by: catastrophe on November 28, 2017, 01:14:30 PM
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV.  He said it tasted great.
Title: Re: cooking
Post by: Joker on November 28, 2017, 01:15:14 PM
My sous vide came today

Have you made cheesecake with it yet?

Wait, what?

It's amazing.  Use the small mason jars and you have individual servings ready to go.  Easily one of my favorite things to sous vide.

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake (https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake)
Title: Re: cooking
Post by: Gooch on November 28, 2017, 01:16:20 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?
You don't. I do though.
Title: Re: cooking
Post by: Mrs. Gooch on November 28, 2017, 03:06:57 PM
My sous vide came today

Have you made cheesecake with it yet?

Wait, what?

It's amazing.  Use the small mason jars and you have individual servings ready to go.  Easily one of my favorite things to sous vide.

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake (https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake)

Interesting. Also, Crème Brûlée. :lick:
Title: Re: cooking
Post by: 8manpick on November 28, 2017, 04:05:28 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?

yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
If you have Wifi you can easily remote start at a certain time. This allows you to leave something in an ice bath in the morning, and remote start cooking from work in the afternoon. Low temp cooking extends the window of time something is "done" in, but doesn't necessarily make it long enough to leave on all day.  Some protein and collegens start to denature after a certain time held at a certain temperature, making all day cooking undesirable for some cuts of meat. Best example I have is chicken cooked over 4 hours which gets very odd textured.
Title: Re: cooking
Post by: star seed 7 on November 28, 2017, 04:26:43 PM
I have very LSVIQ, but why would it need bluetooth and/or WIFI?

yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
If you have Wifi you can easily remote start at a certain time. This allows you to leave something in an ice bath in the morning, and remote start cooking from work in the afternoon. Low temp cooking extends the window of time something is "done" in, but doesn't necessarily make it long enough to leave on all day.  Some protein and collegens start to denature after a certain time held at a certain temperature, making all day cooking undesirable for some cuts of meat. Best example I have is chicken cooked over 4 hours which gets very odd textured.

OK you sold me. Bought one for me and one for my mom
Title: Re: cooking
Post by: DQ12 on November 28, 2017, 04:29:28 PM
ice bath.  that's genius.
Title: Re: cooking
Post by: Tobias on November 28, 2017, 06:59:35 PM
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV.  He said it tasted great.

sous vide-ists will also go out of their way to tell you how great the ice cream they make tastes
Title: cooking
Post by: 8manpick on November 28, 2017, 08:57:42 PM
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV.  He said it tasted great.

sous vide-ists will also go out of their way to tell you how great the ice cream they make tastes
Sous vide-ists are notoriously stupid for trying to turn everything into a nail for their circulating hammer
Title: Re: cooking
Post by: Cire on November 28, 2017, 09:06:56 PM
I sous vided grilled cheese and tomato soup.

All at once in the same bag.

Best grilled cheese and tomato soup I've ever had.


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Title: Re: cooking
Post by: Joker on November 29, 2017, 09:27:38 AM
Sous vide has its place.

I think it's great for certain deserts and batch cooking.  I like to batch cook chicken breasts and thick chops for work week lunches.
Title: Re: cooking
Post by: DQ12 on November 29, 2017, 09:30:57 AM
Sous vide has its place.

I think it's great for certain deserts and batch cooking.  I like to batch cook chicken breasts and thick chops for work week lunches.
This is another question i have:

How do you cook multiple things at once?  Say I want to cook 4 chicken breasts.  Do I put them all in the same bag?  Different bags?  Does it matter?  Do I have to readjust the temperature?  Does it matter if it's steak and not chicken?
Title: Re: cooking
Post by: Joker on November 29, 2017, 09:40:12 AM
Sous vide has its place.

I think it's great for certain deserts and batch cooking.  I like to batch cook chicken breasts and thick chops for work week lunches.
This is another question i have:

How do you cook multiple things at once?  Say I want to cook 4 chicken breasts.  Do I put them all in the same bag?  Different bags?  Does it matter?  Do I have to readjust the temperature?  Does it matter if it's steak and not chicken?

1. Yes, you can place it all in the same bag as long as the breasts are not overlapping each other and they all stay beneath the water line.  I bought a deep rubbermaid container that allows me to clip several bags to each side if need be.  https://www.amazon.com/gp/product/B000VARW8C/ref=oh_aui_detailpage_o07_s01?ie=UTF8&psc=1 (https://www.amazon.com/gp/product/B000VARW8C/ref=oh_aui_detailpage_o07_s01?ie=UTF8&psc=1)

2. No need to adjust the temp once it's set.  You set your temp based on the type of food and the thickness.  I have a Joule that uses a pretty slick app.  It offers suggestions on recipes and temps, but you can always find a recipe online and manually enter a temp.  You just set it and wait until the timer goes off on your phone.  https://www.chefsteps.com/joule/app (https://www.chefsteps.com/joule/app)
Title: Re: cooking
Post by: Joker on November 29, 2017, 09:45:35 AM
Also, the app shows you several temperature options depending on the level of doneness you want, so you can get really precise with it.

[youtube]https://youtu.be/QBjjIWMYH8s[/youtube]
Title: Re: cooking
Post by: Joker on December 10, 2017, 03:05:14 PM
Cheesecake!   :love:


(https://i.imgur.com/DoPaug2.jpg)
Title: Re: cooking
Post by: KST8FAN on December 10, 2017, 07:57:29 PM
Local farm fed T bone off the traeger with sweet potatoes and asparagus tonight.  The simplest meals are the best.

Tom (https://uploads.tapatalk-cdn.com/20171211/203082415ed5f59d0782bb1ad8bef7cf.jpg)

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Title: cooking
Post by: The Big Train on December 10, 2017, 08:09:31 PM
Hot damn Tom. Eating perfectly cooked T bones off of silestone isn’t just a simple meal. It’s a high class high roller meal a stud like you does just for fun.
Title: Re: cooking
Post by: yoga-like_abana on December 11, 2017, 10:31:13 AM
why in the world are instapots so popular now?
Title: Re: cooking
Post by: halfEmpty on December 11, 2017, 10:50:41 AM
why in the world are instapots so popular now?

Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
Title: Re: cooking
Post by: ChiComCat on December 11, 2017, 11:07:42 AM
Saves a lot of cabinet space.  I'm excited to put my pressure cooker, rice cooker, and slow cooker in storage.
Title: Re: cooking
Post by: cDubya on December 11, 2017, 11:10:11 AM
why in the world are instapots so popular now?

Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
Yep. And they're faster.

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Title: Re: cooking
Post by: IPA4Me on December 12, 2017, 05:19:05 AM
why in the world are instapots so popular now?

Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
Yep. And they're faster.

Sent from my SM-G930P using Tapatalk
Just got one last week. One hour to perfect beef roast and veggies. Looking forward to more delicious meals.
Title: Re: cooking
Post by: GregKSU1027 on December 13, 2017, 04:05:36 PM
why in the world are instapots so popular now?
Holy crap my mom has one and she never uses it but she just keeps talking about it...

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Title: Re: cooking
Post by: halfEmpty on December 25, 2017, 08:25:59 PM
The wife picked me up an Anova sous vide cooker for xmas.  Looks like I'm going to have to give this sous vide cooking a whirl.
Title: Re: cooking
Post by: 8manpick on December 25, 2017, 08:47:58 PM
Congratulations halfEmpty
Title: Re: cooking
Post by: The Big Train on December 25, 2017, 10:01:32 PM
I got a pretty badass new KSU Cats cutting board that will unlock new cooking potentials.
Title: Re: cooking
Post by: Joker on December 26, 2017, 08:07:30 AM
I got a pretty badass new KSU Cats cutting board that will unlock new cooking potentials.

Nice.

Made in China or grandpa's woodshop?
Title: Re: cooking
Post by: IPA4Me on December 26, 2017, 08:16:20 AM
why in the world are instapots so popular now?
Holy crap my mom has one and she never uses it but she just keeps talking about it...

Sent from my SAMSUNG-SM-G930A using Tapatalk
You should bring it with you unless it's old school type without controls.
Title: Re: cooking
Post by: The Big Train on December 26, 2017, 09:17:22 AM
I got a pretty badass new KSU Cats cutting board that will unlock new cooking potentials.

Nice.

Made in China or grandpa's woodshop?

It was made with care and pride in a very respectful way in China.
Title: Re: cooking
Post by: Gooch on January 02, 2018, 10:42:04 AM
I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.
Title: Re: cooking
Post by: halfEmpty on January 02, 2018, 10:31:11 PM
Wife's mother retired to florida and requested I cook her a final meal.  Carnitas it was.(https://uploads.tapatalk-cdn.com/20180103/707392419266f2f63829dfa748cc0513.jpg)(https://uploads.tapatalk-cdn.com/20180103/0b9660e2eb869715e2894ab76b3935f5.jpg)

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Title: Re: cooking
Post by: puniraptor on January 02, 2018, 10:39:58 PM
yo is that homemade bathtub cheese?
Title: Re: cooking
Post by: star seed 7 on January 02, 2018, 10:42:39 PM
Would eat hE
Title: Re: cooking
Post by: puniraptor on January 02, 2018, 10:43:48 PM
yo is that homemade bathtub cheese?

mods, delete post. I see the grocery store bathtub cheese bag
Title: Re: cooking
Post by: pissclams on January 02, 2018, 11:19:49 PM
what’s the recipe for the pig?

I did scratch made beef stew tonight
Title: Re: cooking
Post by: halfEmpty on January 02, 2018, 11:41:48 PM
yo is that homemade bathtub cheese?

mods, delete post. I see the grocery store bathtub cheese bag
Yep, no.  A mix of Oaxaca and Monterey Jack.  Couldn’t find my favorite chihuahua at hen house.
Title: Re: cooking
Post by: halfEmpty on January 03, 2018, 12:08:40 AM
what’s the recipe for the pig?

I did scratch made beef stew tonight

Pig is just roughly pulled pork shoulder (how you get there doesn’t really matter: sous vide, slow cooker, pressure cooker, grill, etc). If you pull it too much you’ll end up with a texture like onion straws... More traditional seasonings are whole orange and juice, bay leaf, garlic, onion, cinnamon stick, Mexican oregano.  I usually add some extra orange juice, smoked paprika, cumin, and maybe some dried chili’s to the party.

After it is cooked and pulled I put it in the fridge to crisp up the next day(easier to do the bulk of the cooking the night before for me, but can be crisped right after pulling as well). I crisp under the broiler, just lay the pork on a sheet pan 3” under the broiler and toss with tongs every minute or so until it is brown and crispy to your liking.
Title: Re: cooking
Post by: pissclams on January 03, 2018, 12:32:33 AM
thanks
Title: Re: cooking
Post by: Cire on January 03, 2018, 01:42:19 AM
I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.

Could be temperature or moisture out of balance.
My sister has one and makes noodles all the time. I'll ask about it.

Semolina? Or regular flour?


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Title: Re: cooking
Post by: Gooch on January 03, 2018, 10:06:47 AM
I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.

Could be temperature or moisture out of balance.
My sister has one and makes noodles all the time. I'll ask about it.

Semolina? Or regular flour?


Sent from my iPhone using Tapatalk
I used Semolina. When I let it sit I did not wrap in plastic wrap just covered with a towel per the instructions.
Title: Re: cooking
Post by: HerrSonntag on January 04, 2018, 09:12:25 AM
I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.

Could be temperature or moisture out of balance.
My sister has one and makes noodles all the time. I'll ask about it.

Semolina? Or regular flour?


Sent from my iPhone using Tapatalk
I used Semolina. When I let it sit I did not wrap in plastic wrap just covered with a towel per the instructions.
if i had to hazard a guess, i would say you might not be resting long enough/cool enough/with plastic wrap.

Also, it might be no big deal, the first couple times through a roller it will look funny, tear/bead up, but you keep folding and running it through and it should smooth out.  Essentially you're kneading the dough at this phase.
Title: Re: cooking
Post by: Cire on January 05, 2018, 01:10:22 PM
From my mom and sister who make a lot of pasta

Too much liquid….really pasta should be equal parts egg to flour with minimal water added…  The biggest mistake I think people make is they add too much water and then don’t let it rest long enough.  Here is the recipe that I always use:
 
1cup of flour to 1 egg beaten + 2 tbsp of flour.
 
Beat egg before adding to flour – add 2 Tb of water to start – stir with wooden spoon at first and then KNEAD KNEAD KNEAD J. If it still seems to dry add 1 more tbs. but it will bear y dough!!! Then I spray a zip lock baggie with pam spray…put the dough in a disk shape and in the bag then put it in the fridge for at least 30 minutes to rest before running It through the machine.


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Title: Re: cooking
Post by: Cire on January 05, 2018, 01:10:59 PM
My recipe has no water:
 
2 cups all purpose flour
2 cups Semolina flour –worth it!!!
1 pinch salt
6 large eggs
2T olive oil
 
I put the flour and salt right on the counter, make a hole and beat and then beat one egg at a time into the mixture.  Oil last.
Although I have never refrigerated it before, it sounds like a good idea.  Especially for a novice.
 


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Title: Re: cooking
Post by: Gooch on January 05, 2018, 02:39:36 PM
The recipe I used was 1-1/2 cups semolina,  two eggs, two tbs oil, 2 tbs water. I only let it rest about 10 min at room temp. I'm going to wrap in plastic and put in the fridge for 30 min next time.
Title: Re: cooking
Post by: Cire on January 07, 2018, 12:19:16 AM
Mom and sis would say leave the water out


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Title: Re: cooking
Post by: The Big Train on January 26, 2018, 05:59:14 PM
Homemade buffalo chicken wraps :lick:

(https://uploads.tapatalk-cdn.com/20180126/4e7a01efc7c1a4fc54504ba14f5c2ae9.jpg)
Title: Re: cooking
Post by: wetwillie on January 26, 2018, 06:06:35 PM
hot damn!
Title: Re: cooking
Post by: RickRampus 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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Title: Re: cooking
Post by: halfEmpty on February 02, 2018, 04:03:06 AM
Overkill on pizza dough?  Went a little crazy last night.(https://uploads.tapatalk-cdn.com/20180202/47a499885c31a721d573f79ef30dd754.jpg)

Sent from my SM-G900T using Tapatalk

Title: Re: cooking
Post by: IPA4Me 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.
Title: Re: cooking
Post by: The Big Train on February 03, 2018, 08:52:36 AM
I’m making a cheesy buffalo chicken ring for a super bowl party tomorrow
Title: Re: cooking
Post by: KST8FAN on February 04, 2018, 12:45:35 PM
https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

This tastes amazing.

Tom (https://uploads.tapatalk-cdn.com/20180204/bb0d34cce81b479a9b52efbfb7479cf6.jpg)(https://uploads.tapatalk-cdn.com/20180204/05ede325efa1f4a8d04a8bb43c3c61f1.jpg)

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Title: Re: cooking
Post by: star seed 7 on February 04, 2018, 01:09:12 PM
Menudo?
Title: Re: cooking
Post by: Institutional Control 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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Title: Re: cooking
Post by: The Big Train on February 27, 2018, 06:15:24 PM
Made ‘rito bowls that would rival any made from Chipotle/Qdoba/etc
Title: Re: cooking
Post by: IPA4Me 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.
Title: Re: cooking
Post by: 8manpick 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
Title: Re: cooking
Post by: IPA4Me 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.
Title: cooking
Post by: The Big Train on February 27, 2018, 08:23:30 PM
Wow that looks fantastic 8MP in the article. Will need a pic tho
Title: cooking
Post by: 8manpick 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
Title: Re: cooking
Post by: The Big Train 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.
Title: Re: cooking
Post by: 8manpick on February 27, 2018, 09:10:58 PM
(https://uploads.tapatalk-cdn.com/20180228/09af68df8ccb828094fb3649b67eb0fe.jpg)(https://uploads.tapatalk-cdn.com/20180228/9ec211f5dbca6a2fc89e96cbcb81dafb.jpg)
Title: Re: cooking
Post by: The Big Train on February 27, 2018, 09:13:22 PM
Would smash :thumbs:
Title: Re: cooking
Post by: IPA4Me on February 27, 2018, 09:31:49 PM
Yum.
Title: Re: cooking
Post by: The Big Train 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:

(https://uploads.tapatalk-cdn.com/20180303/bd31cd31094c7a4a249432b22df5872c.jpg)

(https://uploads.tapatalk-cdn.com/20180303/5b500935d56feace5f769a9352bbf7cd.jpg)
Title: Re: cooking
Post by: mocat on May 03, 2018, 07:08:45 AM
Shrimp ceviche
(http://images.tapatalk-cdn.com/15/08/02/2e54a9328ca1fdfa7e1f60799a0a683c.jpg)

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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

(https://uploads.tapatalk-cdn.com/20180503/4f7fe6be79f4e587e34d7e6f9a077b5c.jpg)
Title: Re: cooking
Post by: Cire on May 03, 2018, 10:11:43 AM
sorry, homeade 'viche sounds dangerous.
Title: Re: cooking
Post by: puniraptor 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.
Title: Re: cooking
Post by: puniraptor 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
Title: Re: cooking
Post by: Spracne 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.
Title: Re: cooking
Post by: puniraptor on July 19, 2018, 06:09:33 PM
i eat alot of eggs so this will be no trouble at all
Title: Re: cooking
Post by: puniraptor 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.
Title: Re: cooking
Post by: wetwillie on July 19, 2018, 08:23:03 PM
Just got my instant pot today from ‘zon.  I’m going to see what this thing can do to a frozen chicken breast.
Title: Re: cooking
Post by: halfEmpty on July 19, 2018, 09:21:07 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

I save the pork fat from my smoked pork shoulders.  works great in sauces and gravies and adds a hint of smokiness.
Title: Re: cooking
Post by: puniraptor on July 19, 2018, 09:27:15 PM
Photo after broiling and fluffing(https://uploads.tapatalk-cdn.com/20180720/5b0a0ac7e2fe2ad0ec90a139d5507c07.jpg)
Title: Re: cooking
Post by: puniraptor on July 20, 2018, 05:48:56 AM
 (https://uploads.tapatalk-cdn.com/20180720/cd27a42812259059ee84d581ff454743.jpg)(https://uploads.tapatalk-cdn.com/20180720/db60c50a7b9f369819b010fbd06d274f.jpg)(https://uploads.tapatalk-cdn.com/20180720/e7c20919cf7ef240af72177b8be7b381.jpg)
Title: Re: cooking
Post by: bucket on July 20, 2018, 07:33:46 AM
Would smash.
Title: Re: cooking
Post by: Dr Rick Daris on July 20, 2018, 08:01:39 AM
that looks amazing puni
Title: Re: cooking
Post by: star seed 7 on July 20, 2018, 08:34:04 AM
That's some tasty looking j-pork
Title: cooking
Post by: DaBigTrain on July 20, 2018, 10:40:24 AM
Where did you steal those pictures from?  It looks very good.
Title: Re: cooking
Post by: KST8FAN on October 13, 2018, 09:25:33 AM
A Western Illinois staple... the "horse shoe"  Take any standard breakfast plate and pour sausage gravy and cheese all over it.

Hash browns
Onions , mushrooms
Eggs
Cheese
Gravy


Tom (https://uploads.tapatalk-cdn.com/20181013/2ab016cbdaf8fab89d2e60d60afdf214.jpg)

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Title: Re: cooking
Post by: Cire on October 14, 2018, 04:24:00 PM
There is a little taco shop that infuses it's oil/fat with oranges so when they fry their carnitas there is a hint of orange and it's awesome


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Title: Re: cooking
Post by: DaBigTrain on December 05, 2018, 07:28:35 PM
Chicken Enchiladas :lick:

(https://uploads.tapatalk-cdn.com/20181206/80c93626eaf6da88c692cb3ca8cff5bf.jpg)

(https://uploads.tapatalk-cdn.com/20181206/3056dc0ecd5caeeb364690981d76a9fb.jpg)
Title: Re: cooking
Post by: Spracne on December 05, 2018, 07:41:11 PM
Would smash the 'chiladas, but I question the attempt to spruce it up. I believe we've already exchanged words about your tube guac. But does real guac even belong on a 'lada? I'm skeptical, but open to having my mind altered.
Title: Re: cooking
Post by: DaBigTrain on December 05, 2018, 07:49:43 PM
They were very good. I actually went with fresh avocado slices this time instead of guac that was not from a tube.
Title: Re: cooking
Post by: star seed 7 on December 05, 2018, 07:53:57 PM
Yeah, not too bad dc cat
Title: Re: cooking
Post by: pissclams on December 05, 2018, 08:01:14 PM
what kind of sauce
Title: Re: cooking
Post by: DaBigTrain on December 05, 2018, 08:06:52 PM
what kind of sauce

Casa Del Sabor out of Topeka
Title: Re: cooking
Post by: cDubya on December 05, 2018, 09:11:14 PM
Nashville Hot Chicken. Homemade slaw AND pickles. (https://uploads.tapatalk-cdn.com/20181206/afb52e519fd82a6b731d71ece956eabe.jpg)(https://uploads.tapatalk-cdn.com/20181206/7e04db6b8ecc0716c9e82a1f801e8e9b.jpg)
Title: Re: cooking
Post by: DaBigTrain on December 05, 2018, 09:25:27 PM
Def would smash :thumbs:
Title: Re: cooking
Post by: steve dave on December 05, 2018, 10:04:08 PM
Someone elite at it post Indian food recipes and result porn


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Title: Re: cooking
Post by: steve dave on December 05, 2018, 10:04:27 PM
And That looks great cdub


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Title: Re: cooking
Post by: star seed 7 on December 05, 2018, 10:18:16 PM
Second the Indian food thing
Title: Re: cooking
Post by: cDubya on December 06, 2018, 06:33:54 AM
I just bought a few cooking courses on Udemy, but they're Thai, Vietnamese, and Korean...

Will that do??
Title: Re: cooking
Post by: Cire on December 06, 2018, 06:46:45 AM
And That looks great cdub


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Elite recipe 1

Buy a jar of butter sauce

Buy a rotisserie chicken

chop some onion and sautee add butter sauce

Add cayenne to slice it up.

Add chicken.

Eat over rice


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Title: Re: cooking
Post by: nicname on December 06, 2018, 08:54:30 AM
Been ordering 3x meals a week from Home Chef for the last few months. P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up. The meat is p good quality as is the produce. Runs about $8 per serving.

I've liked prob 18 out of 20 or so recipes. They take between 30-60 minutes each with varying levels of difficulty/ work to cook. Would recommend.

I'd add that you prob want to have some extra panko on hand for their panko recipes cuz they tend to skimp on that one ingredient.

Title: Re: cooking
Post by: pissclams on December 06, 2018, 09:02:43 AM
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.

strike me down if i ever type anything like this
Title: Re: cooking
Post by: nicname on December 06, 2018, 11:02:47 AM
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.

strike me down if i ever type anything like this

Why?
Title: Re: cooking
Post by: Mikeyis4dcats on December 06, 2018, 01:52:26 PM
Someone elite at it post Indian food recipes and result porn


Sent from my iPhone using Tapatalk

no pictures, but this is a very good home rendition of butter chicken.

https://www.allrecipes.com/recipe/174543/slow-cooker-butter-chicken/?fbclid=IwAR2bcH1Zi9cmDoRK_NcAB5DUKwyFLmtvaFqdhE5M3X2bKY_RdruCCsbVis4
Title: Re: cooking
Post by: pissclams on December 06, 2018, 02:21:09 PM
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.

strike me down if i ever type anything like this

Why?

nicely portioned package and thinking about "no waste makes for easy clean up"
Title: Re: cooking
Post by: Cire on December 06, 2018, 02:25:55 PM
I'm always busier with work in the spring time and we order blue apron.  We really like it.
Title: Re: cooking
Post by: nicname on December 06, 2018, 07:16:01 PM
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.

strike me down if i ever type anything like this

Why?

nicely portioned package and thinking about "no waste makes for easy clean up"

Not to worry environmentally conscious friend ‘clams. It all just comes in the same recyclable bag/sack thing, but the portions of veggies and whatever are just enough!
Title: Re: cooking
Post by: cDubya on December 09, 2018, 06:29:00 PM
Red Wine braised short ribs, white cheddar mashed potatoes...(https://uploads.tapatalk-cdn.com/20181210/24d091461ed1ce3fb661675752097320.jpg)(https://uploads.tapatalk-cdn.com/20181210/fa6a9feca237c381243f0164ca1120a4.jpg)(https://uploads.tapatalk-cdn.com/20181210/29f49d6cad04e8e107f90e772e1f750a.jpg)(https://uploads.tapatalk-cdn.com/20181210/8fe367660d38f158015b65aca9802d9a.jpg)(https://uploads.tapatalk-cdn.com/20181210/f713e6c588c5892978e15bc4fdb7d4e4.jpg)(https://uploads.tapatalk-cdn.com/20181210/f088ba85fcdea8628a8bc5b0fc6deb4d.jpg)
Title: Re: cooking
Post by: DaBigTrain on December 09, 2018, 06:37:09 PM
That looks like amazing comfort food
Title: Re: cooking
Post by: Spracne on December 09, 2018, 06:40:53 PM
Yeah that looks great. Can smell from here :lick:
Title: Re: cooking
Post by: Cire on December 09, 2018, 06:52:49 PM
Wine braised ribs with onion, garlic and shrooms is an all time fave.

Pro tip, chuck roast is really good too and half the price.

Not as good as quality short ribs though


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Title: Re: cooking
Post by: wetwillie on December 09, 2018, 06:56:46 PM
Cdub you have filled the hole in my heart that Alexander Supertramp left. Thank you.
Title: Re: cooking
Post by: cDubya on December 09, 2018, 07:04:20 PM
Wine braised ribs with onion, garlic and shrooms is an all time fave.

Pro tip, chuck roast is really good too and half the price.

Not as good as quality short ribs though


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It was a damn fine meal. Thanks for the tip. We got the ribs at a good price, so chuck would be a good regular addition to the recipe.
Title: Re: cooking
Post by: cDubya on December 09, 2018, 07:05:02 PM
Cdub you have filled the hole in my heart that Alexander Supertramp left. Thank you.
Wow. That's some high praise. I'm no AST. Thank you though!
Title: Re: cooking
Post by: DaBigTrain on January 03, 2019, 07:35:39 PM
My own creation of Honey Lemon Chicken and Green Beans. First time making it, added to the rotation. Goodness. :lick:

(https://uploads.tapatalk-cdn.com/20190104/f5ad6fa1ebdec631965f2cb7fd66bd1a.jpg)
Title: Re: cooking
Post by: puniraptor on January 03, 2019, 07:37:06 PM
looks just like a lunch
Title: Re: cooking
Post by: DaBigTrain on January 03, 2019, 07:45:36 PM
How dare you
Title: Re: cooking
Post by: pissclams on January 03, 2019, 08:07:46 PM
would eat
Title: Re: cooking
Post by: wetwillie on January 03, 2019, 08:20:08 PM
Pretty good thickness on the sauce, good job.
Title: cooking
Post by: Cire on January 04, 2019, 12:42:34 AM
Pro tip pan sear, oven finish the chicken and then spoon sauce over at the end.







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Title: Re: cooking
Post by: Mikeyis4dcats on January 04, 2019, 11:08:17 AM
Christmas Eve dinner

(https://scontent.fmci1-1.fna.fbcdn.net/v/t1.0-9/49008908_10217411376012982_7602712367327084544_o.jpg?_nc_cat=111&_nc_ht=scontent.fmci1-1.fna&oh=570c73c40217584642c5ad607685f476&oe=5CCF7FA8)
Title: Re: cooking
Post by: DQ12 on January 04, 2019, 11:09:11 AM
look at that crust.

What did you do with this
Title: Re: cooking
Post by: Mikeyis4dcats on January 04, 2019, 11:10:26 AM
look at that crust.

What did you do with this

it's a strip loin roast ($5.99#) that I crusted with montreal seasoning then smoked with cherry to 121*.  Then I oven seared at 500* for bark.
Title: Re: cooking
Post by: DQ12 on January 04, 2019, 11:13:54 AM
good job.  it looks amazing.
Title: Re: cooking
Post by: Mikeyis4dcats on January 04, 2019, 11:22:18 AM
good job.  it looks amazing.

thanks, I'd never done a strip loin before, on rib roast/prime rib.   Honestly for the price difference, it was a fantastic deal and I may not bother with the more expensive rib roast again.   
Title: Re: cooking
Post by: cas4ksu on January 04, 2019, 02:24:34 PM
that does look very tasty.

dlewy made a pretty good looking roast the other night via sous vide.
Title: Re: cooking
Post by: pissclams on January 06, 2019, 08:37:39 PM
cast iron oven baked steak
(https://uploads.tapatalk-cdn.com/20190107/8bc06f1c1403e1c2fbfa788ab144dc9a.jpg)
(https://uploads.tapatalk-cdn.com/20190107/8a4ed74e918d3c4c0daa87f6a4263411.jpg)
Title: Re: cooking
Post by: wetwillie on January 06, 2019, 08:38:59 PM
Jesus
Title: Re: cooking
Post by: bucket on January 06, 2019, 08:46:56 PM
I see a horse in the top pic.
Title: Re: cooking
Post by: waks on January 07, 2019, 02:14:36 AM
Kind of looks shitty for what I'd expect from Clams tbh...
Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 04:08:14 PM
Started baking bread. Made 4 loaves this weekend.(https://uploads.tapatalk-cdn.com/20190107/81d98e635c0696387dcbf185669d26ee.jpg)

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Title: Re: cooking
Post by: bucket on January 07, 2019, 04:30:46 PM
Four loaves seems like a lot of bread for one person/family.
Title: Re: cooking
Post by: star seed 7 on January 07, 2019, 04:43:08 PM
I want your bread hE
Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 05:33:45 PM
I sliced them up and froze them.  When we need some we just pull out the slices we need.
Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 05:37:37 PM
I want your bread hE

It's good. But the kids don't approve.  They don't like the crispy exterior.   Going to try and make some loaves with a soft crust and see if they'll eat that.
Title: Re: cooking
Post by: cDubya on January 07, 2019, 05:42:05 PM
I want your bread hE

It's good. But the kids don't approve.  They don't like the crispy exterior.   Going to try and make some loaves with a soft crust and see if they'll eat that.
Screw that. That crunchy crust is where it's at. Toughen those kids up, along with the roofs of their mouths.

Good lookin' bread, man.
Title: Re: cooking
Post by: Brock Landers on January 07, 2019, 06:22:32 PM
hE, that is some amazing looking bread.  Some might even call it artisanal.  Give us some deets on the recipe please!
Title: Re: cooking
Post by: star seed 7 on January 07, 2019, 06:38:39 PM
need inside shots too plz
Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 08:43:33 PM
Frozen, but that's the inside.(https://uploads.tapatalk-cdn.com/20190108/176e1ed42172821d18635c79548300e5.jpg)

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Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 08:46:43 PM
I want your bread hE

It's good. But the kids don't approve.  They don't like the crispy exterior.   Going to try and make some loaves with a soft crust and see if they'll eat that.
Screw that. That crunchy crust is where it's at. Toughen those kids up, along with the roofs of their mouths.

Good lookin' bread, man.
Agreed.  I cut off the caps with the most crunch and eat with some butter or olive oil.

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Title: Re: cooking
Post by: halfEmpty on January 07, 2019, 08:56:40 PM
hE, that is some amazing looking bread.  Some might even call it artisanal.  Give us some deets on the recipe please!
I can give the recipe, but it's prob more the technique.  I asked for basically one thing for xmas.  The book, "Flour, Water, Salt, Yeast"  it kinda details the process of making bread at home.  I'd recommend it and the one the same author wrote about pizza dough.  It's my first go at it.  Will likely take a few times to get it exactly right for my oven.

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Title: Re: cooking
Post by: star seed 7 on January 07, 2019, 08:58:23 PM
Frozen, but that's the inside.(https://uploads.tapatalk-cdn.com/20190108/176e1ed42172821d18635c79548300e5.jpg)

Sent from my SM-G960U using Tapatalk

 :Jeffy:

Look at that spongey sob god damn
Title: Re: cooking
Post by: DaBigTrain on January 07, 2019, 09:01:57 PM
Looks dry AF. Lib would love it
Title: Re: cooking
Post by: Spracne on January 07, 2019, 09:03:34 PM
Looks dry AF. Lib would love it
Needs cheese

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Title: Re: cooking
Post by: DaBigTrain on January 07, 2019, 09:05:09 PM
Looks dry AF. Lib would love it
Needs cheese curds

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Title: Re: cooking
Post by: sys on January 07, 2019, 09:15:02 PM
tell your kids to get mumped, he.  the bread looks fantastic.
Title: Re: cooking
Post by: Tobias on January 08, 2019, 12:37:51 AM
Looks dry AF. Lib would love it
Needs cheese curds

Sent from my SM-G955U using Tapatalk


chz
Title: Re: cooking
Post by: pissclams on January 08, 2019, 09:19:22 AM
hE, that is some amazing looking bread.  Some might even call it artisanal.  Give us some deets on the recipe please!
I can give the recipe, but it's prob more the technique.  I asked for basically one thing for xmas.  The book, "Flour, Water, Salt, Yeast"  it kinda details the process of making bread at home.  I'd recommend it and the one the same author wrote about pizza dough.  It's my first go at it.  Will likely take a few times to get it exactly right for my oven.

Sent from my SM-G960U using Tapatalk


might also look at the bread baker's apprentice

(https://images-na.ssl-images-amazon.com/images/I/517BQgzhYzL._SX258_BO1,204,203,200_.jpg)
Title: Re: cooking
Post by: Mikeyis4dcats on January 08, 2019, 10:28:16 AM
Started baking bread. Made 4 loaves this weekend.(https://uploads.tapatalk-cdn.com/20190107/81d98e635c0696387dcbf185669d26ee.jpg)

Sent from my SM-G960U using Tapatalk

dutch oven?  that's how my wife makes hers...looks similar
Title: Re: cooking
Post by: halfEmpty on January 08, 2019, 10:39:26 AM
Started baking bread. Made 4 loaves this weekend.(https://uploads.tapatalk-cdn.com/20190107/81d98e635c0696387dcbf185669d26ee.jpg)

Sent from my SM-G960U using Tapatalk

dutch oven?  that's how my wife makes hers...looks similar

Correct
Title: Re: cooking
Post by: 8manpick on January 08, 2019, 10:48:42 AM
Two good bread books I use:

Tassajara Bread Book by Edward Espe Brown
https://www.thriftbooks.com/w/the-tassajara-bread-book_edward-espe-brown/288331/

My Bread by Jim Lahey
https://www.amazon.com/dp/B0087B6HZG/ref=cm_sw_r_cp_api_i_irnnCbND14DF5
Title: Re: cooking
Post by: DQ12 on January 08, 2019, 11:18:34 AM
My Bread by Jim Lahey
RIP
Title: Re: cooking
Post by: 8manpick on January 08, 2019, 11:37:14 AM
My Bread by Jim Lahey
RIP

Unfortunately, it is this guy:
(http://www.eatmedaily.com/wordpress/wp-content/uploads/2009/04/jim-lahey.jpg)

Not this guy:
(https://vignette.wikia.nocookie.net/villains/images/f/f5/Lahey.jpg/revision/latest?cb=20131226034445)

But its kinda similar!
Title: Re: cooking
Post by: Rage Against the McKee on January 08, 2019, 11:47:12 AM
If he would just grow his hair out and put his shades on, I wouldn't be able to tell the difference.
Title: Re: cooking
Post by: DaBigTrain on January 17, 2019, 07:03:17 PM
My own take on steak and green bean stir fry. Turned out v good!

(https://uploads.tapatalk-cdn.com/20190118/d1fc223e7dd5d710bc3215d77602b7ae.jpg)

(https://uploads.tapatalk-cdn.com/20190118/01985337c70501913fa275ce99c68d34.jpg)

(https://uploads.tapatalk-cdn.com/20190118/71e5411f681e91d8acc5677b4faa3075.jpg)
Title: Re: cooking
Post by: star seed 7 on January 17, 2019, 07:11:02 PM
not bad tbt, would eat
Title: Re: cooking
Post by: pissclams on January 17, 2019, 07:56:31 PM
strip steak?
i’d eat it but appears to need more seasoning
Title: Re: cooking
Post by: DaBigTrain on January 17, 2019, 08:21:27 PM
strip steak?
i’d eat it but appears to need more seasoning

salt, pepper, worchestire sauce, cumin, chili chowder and garlic chowder

What else/change should it have had?(honest question)
Title: Re: cooking
Post by: DaBigTrain on January 17, 2019, 08:22:53 PM
When I mixed the green beans and steak together also added some stick butter, minced garlic, soy sauce and rice vinegar.
Title: Re: cooking
Post by: 8manpick on January 17, 2019, 08:51:38 PM
Looks like steak was cooked great before the beans and whatnot... did it finish over cooked?
Title: Re: cooking
Post by: DaBigTrain on January 17, 2019, 08:57:55 PM
Looks like steak was cooked great before the beans and whatnot... did it finish over cooked?

The steak set while the beans and everything else mixed in the skillet.  Everything combined wasn’t a long time over heat.  Personally the steak was perfect for my taste.  It definitely wasn’t well done.
Title: Re: cooking
Post by: 8manpick on January 17, 2019, 08:59:12 PM
Looks like steak was cooked great before the beans and whatnot... did it finish over cooked?

The steak set while the beans and everything else mixed in the skillet.  Everything combined wasn’t a long time over heat.  Personally the steak was perfect for my taste.  It definitely wasn’t well done.
:thumbs: looks tasty
Title: Re: cooking
Post by: CNS on January 28, 2019, 03:09:44 PM
strip steak?
i’d eat it but appears to need more seasoning

salt, pepper, worchestire sauce, cumin, chili chowder and garlic chowder

What else/change should it have had?(honest question)

ginger and scallions.  Get rid of the garlic chowder and use sliced real garlic.

Add some heavy cream near the end, lightly boil to thicken, add a couple pats of butter as you turn off the heat and stir to melt it in.
Title: Re: cooking
Post by: IPA4Me on April 04, 2019, 05:55:41 PM
Nailed an instant pot recipe tonight. One hour start to eating. Perfect beef roast.

Not the best presentation but damn it was tasty. Used MSS for the rub. Couple cups of beef broth and some Worcester sauce for the liquid. One pound roast, two spuds, half an onion, and a hand full of carrots.

Thirty minutes on high after browning. Ten minute slow release. Perfecto. Made a little gravy with some cornstarch too.

Leftovers for lunch since IPA GF isn't having dinner with me tonight.(https://uploads.tapatalk-cdn.com/20190404/a179a988f35d35d170793c6318252a67.jpg)

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Title: Re: cooking
Post by: cDubya on April 04, 2019, 06:26:54 PM
Nailed an instant pot recipe tonight. One hour start to eating. Perfect beef roast.

Not the best presentation but damn it was tasty. Used MSS for the rub. Couple cups of beef broth and some Worcester sauce for the liquid. One pound roast, two spuds, half an onion, and a hand full of carrots.

Thirty minutes on high after browning. Ten minute slow release. Perfecto. Made a little gravy with some cornstarch too.

Leftovers for lunch since IPA GF isn't having dinner with me tonight.(https://uploads.tapatalk-cdn.com/20190404/a179a988f35d35d170793c6318252a67.jpg)

Sent from my Moto G (4) using Tapatalk
Nicely done, man! The IP is a godsend for busy folk.
Title: Re: cooking
Post by: star seed 7 on April 04, 2019, 07:14:41 PM
Would eat.
Title: Re: cooking
Post by: IPA4Me on April 05, 2019, 07:47:06 AM
@cDubya You're right. Roast would rarely hit the menu if I didn't have an IP.
Title: Re: cooking
Post by: Cire on April 05, 2019, 09:00:12 AM
mini carrots are awful
Title: Re: cooking
Post by: cDubya on April 12, 2019, 06:52:34 PM
I don't know where the hell this should go, so here it is...

Pickled Ramps! (https://uploads.tapatalk-cdn.com/20190412/22836a8ad9289399dc6028425ebbe274.jpg)
Title: Re: cooking
Post by: DaBigTrain on April 12, 2019, 08:34:49 PM
I need a little more information on what I’m looking at here
Title: Re: cooking
Post by: cDubya on April 12, 2019, 08:47:27 PM
I need a little more information on what I’m looking at here
Pickled ramps.

Ramps are a local wild green. They only grow in certain parts of Appalachia and even then only for about one month of the year.

They are related to leeks, iirc, but they taste like a mix of green onion, garlic, and black pepper. I won't touch onions, green or any other color, with a 10 foot pole. But I'll eat a "mess" of ramps in one sitting!

We pickled this batch with rice wine vinegar, sugar, ginger, fennel seed, chili chowder, red pepper flakes, poppy seeds, aaannnddd... some other 5 or 7 spice mix I can't remember at this moment lol.

If you ever get over this way in April I would strongly suggest you try them!
Title: Re: cooking
Post by: cDubya on April 12, 2019, 08:52:37 PM
Aforementioned Ramps. 10$ a lb is about average in the city, as the only way to get them is people foraging them in the wild.

Pics 2 and 3 are ramps I planted from bulbs in an undisclosed location 2 years ago. They actually took, so we are waiting another 3-5 to start harvesting any, as they spread naturally and taking any now will deplete the crop way too much. (https://uploads.tapatalk-cdn.com/20190413/89546d8d81a2acdf33b8d32c41c4e86e.jpg)(https://uploads.tapatalk-cdn.com/20190413/bd01a5134e34bc75a61d6711bd49e173.jpg)(https://uploads.tapatalk-cdn.com/20190413/dfd833bd061579e5d178dd86ddb4b635.jpg)
Title: Re: cooking
Post by: catastrophe on April 12, 2019, 09:31:31 PM
This is like a jackalope type thing isn’t it.
Title: Re: cooking
Post by: DaBigTrain on April 12, 2019, 11:07:37 PM
I need a little more information on what I’m looking at here
Pickled ramps.

Ramps are a local wild green. They only grow in certain parts of Appalachia and even then only for about one month of the year.

They are related to leeks, iirc, but they taste like a mix of green onion, garlic, and black pepper. I won't touch onions, green or any other color, with a 10 foot pole. But I'll eat a "mess" of ramps in one sitting!

We pickled this batch with rice wine vinegar, sugar, ginger, fennel seed, chili chowder, red pepper flakes, poppy seeds, aaannnddd... some other 5 or 7 spice mix I can't remember at this moment lol.

If you ever get over this way in April I would strongly suggest you try them!

Wow!

I’ve never heard of them, obviously if they are that much of a seasonal regional thing.  I like green onion, garlic, and black pepper so I’m sure I would like them.
Title: Re: cooking
Post by: DaBigTrain on April 12, 2019, 11:09:11 PM
Aforementioned Ramps. 10$ a lb is about average in the city, as the only way to get them is people foraging them in the wild.

Pics 2 and 3 are ramps I planted from bulbs in an undisclosed location 2 years ago. They actually took, so we are waiting another 3-5 to start harvesting any, as they spread naturally and taking any now will deplete the crop way too much. (https://uploads.tapatalk-cdn.com/20190413/89546d8d81a2acdf33b8d32c41c4e86e.jpg)(https://uploads.tapatalk-cdn.com/20190413/bd01a5134e34bc75a61d6711bd49e173.jpg)(https://uploads.tapatalk-cdn.com/20190413/dfd833bd061579e5d178dd86ddb4b635.jpg)

Holy crap!  I can buy steak(not the good stuff) for less than $10 a pound lol.  So can you freeze them or are they only good for that 1 month a year they are in season?
Title: Re: cooking
Post by: DaBigTrain on April 12, 2019, 11:13:20 PM
This is like a jackalope type thing isn’t it.

How do you know about these?

:surprised:
Title: Re: cooking
Post by: 8manpick on April 13, 2019, 08:45:49 AM
CanCo ramps are great
Title: Re: cooking
Post by: cDubya on April 13, 2019, 09:43:45 AM


Aforementioned Ramps. 10$ a lb is about average in the city, as the only way to get them is people foraging them in the wild.

Pics 2 and 3 are ramps I planted from bulbs in an undisclosed location 2 years ago. They actually took, so we are waiting another 3-5 to start harvesting any, as they spread naturally and taking any now will deplete the crop way too much. (https://uploads.tapatalk-cdn.com/20190413/89546d8d81a2acdf33b8d32c41c4e86e.jpg)(https://uploads.tapatalk-cdn.com/20190413/bd01a5134e34bc75a61d6711bd49e173.jpg)(https://uploads.tapatalk-cdn.com/20190413/dfd833bd061579e5d178dd86ddb4b635.jpg)

Holy crap!  I can buy steak(not the good stuff) for less than $10 a pound lol.  So can you freeze them or are they only good for that 1 month a year they are in season?

You can absolutely freeze them. We made a compound butter with ramps and froze the whole thing for use as needed. Also did a ramp infused salt, and best of all was Cheddar ramp biscuits :love:(https://uploads.tapatalk-cdn.com/20190413/77da45d424b7809bbbcf7a45b008587a.jpg)(https://uploads.tapatalk-cdn.com/20190413/011c46a703e0dfcc2be5b0771093efb3.jpg)(https://uploads.tapatalk-cdn.com/20190413/d032def59af7d50f3eaf448f016419f8.jpg)
Title: Re: cooking
Post by: Spracne on April 13, 2019, 11:10:29 AM
So, ramps was the best name they could come up with?
Title: Re: cooking
Post by: cDubya on April 13, 2019, 11:20:57 AM
So, ramps was the best name they could come up with?
Dialectical variant from a much older name... (https://uploads.tapatalk-cdn.com/20190413/a726d019de033034c63a47606e2855b4.jpg)
Title: Re: cooking
Post by: cDubya on May 05, 2019, 04:20:42 PM
So, ramp season is basically over. We managed to make a few more things as we picked up a couple pounds here and there when available. First was ramp and Cheddar bread. Deeeeelicious.

Next was a nice omelette with ramps, peppers, mushrooms and garlic. Forgot the finished pic in a rush to scarf it down.

One of our faves, ramp and bacon grilled cheese with ramps and fried potatoes. Always a crowd pleaser.

And finally, this morning was quiche! Sausage, bacon, Swiss cheese, and, you guessed it... RAMPS!!

Okay, that probably it for ramp season. Probably. (https://uploads.tapatalk-cdn.com/20190505/26a8cf17cd3e64ec2a8d64667d66c166.jpg)(https://uploads.tapatalk-cdn.com/20190505/7a4c51823b5b02f6d44bac5591bed135.jpg)(https://uploads.tapatalk-cdn.com/20190505/ce3872dd8acb6bfcd91fc3193e638f33.jpg)(https://uploads.tapatalk-cdn.com/20190505/a39ba6bde3b17fedf54f69e9f42024dd.jpg)
Title: Re: cooking
Post by: meow meow on May 06, 2019, 11:56:10 AM
this cooking thread is really ramping up!  that grilled chz looks really good
Title: Re: cooking
Post by: cDubya on May 06, 2019, 06:51:51 PM
this cooking thread is really ramping up!  that grilled chz looks really good
I see what you did there...
Title: Re: cooking
Post by: cDubya on May 06, 2019, 06:53:49 PM
No ramps today!

Butter chicken tonight. InstaPots to the rescue again. Quick, easy, delicious.

Chicken breast, bunch of spices I'm too tired to mention, some jasmine rice and cilantro to top it off. Dinner is served. (https://uploads.tapatalk-cdn.com/20190506/ee372b34f6148c20dc7cc4471aa87f69.jpg)
Title: Re: cooking
Post by: IPA4Me on May 06, 2019, 08:08:41 PM
I had a bowl of frosted wheat. EH Taylor for dessert.
Title: Re: cooking
Post by: 8manpick on May 06, 2019, 10:07:38 PM
No ramps today!

Butter chicken tonight. InstaPots to the rescue again. Quick, easy, delicious.

Chicken breast, bunch of spices I'm too tired to mention, some jasmine rice and cilantro to top it off. Dinner is served. (https://uploads.tapatalk-cdn.com/20190506/ee372b34f6148c20dc7cc4471aa87f69.jpg)
Looks great cW
Title: Re: cooking
Post by: puniraptor on May 07, 2019, 12:18:57 AM
did you make that baby naan?
Title: Re: cooking
Post by: Cire on May 07, 2019, 06:45:51 AM
Would


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Title: Re: cooking
Post by: cDubya on May 07, 2019, 07:06:06 AM
did you make that baby naan?
Sadly, I did not.

But that chicken tho.
Title: Re: cooking
Post by: star seed 7 on May 07, 2019, 07:20:44 AM
Would


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Title: Re: cooking
Post by: Ksuminnesotacat on May 08, 2019, 07:27:53 AM
Field to fork smoked turkey breast none better


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Title: Re: cooking
Post by: cDubya on May 21, 2019, 06:34:20 PM
Honey garlic shrimp and broccoli...

:lick:(https://uploads.tapatalk-cdn.com/20190521/d0b1a5fdd3313553a6e482465a0344d5.jpg)
Title: Re: cooking
Post by: DaBigTrain on May 25, 2019, 11:54:45 AM
(https://uploads.tapatalk-cdn.com/20190525/1d9205bd1a0044d2042014f3c074a247.jpg)
Title: Re: cooking
Post by: DaBigTrain on June 12, 2019, 08:29:25 PM
(https://uploads.tapatalk-cdn.com/20190613/a457739e08b7b475bdd6aaaaa29f1be8.jpg)
Title: Re: cooking
Post by: pissclams on June 12, 2019, 10:20:38 PM
what in god’s name is that crap show
Title: Re: cooking
Post by: star seed 7 on June 12, 2019, 10:24:04 PM
Menudo?
Title: Re: cooking
Post by: Spracne on June 12, 2019, 10:27:27 PM
Are those parched nightcrawlers and/or blood-starved leeches?
Title: Re: cooking
Post by: DaBigTrain on June 12, 2019, 10:42:29 PM
Both were v good. Let me also throw this out there...what if I told you the dish on the left received a healthy dose of non-tube guac on top, right after this picture was taken?! 

How much quicker would you have smashed this? 20%? 40%?

Actually guys the above was a trick question because I smashed it 80% quicker than usual and I know you guys would have too!
Title: Re: cooking
Post by: meow meow on June 13, 2019, 08:20:41 AM
where's the straight from the block grated chz?
Title: Re: cooking
Post by: cDubya on June 15, 2019, 04:57:39 PM
First smoker use of the year due to life, etc. Pork tenderloin, just a few hours.

Alexander Supertramp dry rub, and homegrown hot pepper honey glaze. Not too shabby.

Corn done in no time with the air fryer. (https://uploads.tapatalk-cdn.com/20190615/b737048438785c98b8a0cca0e144e1b4.jpg)(https://uploads.tapatalk-cdn.com/20190615/33058581407a7d106d6607eb5f831000.jpg)(https://uploads.tapatalk-cdn.com/20190615/ba4e4a39dff226a64f0e2e24d901f985.jpg)(https://uploads.tapatalk-cdn.com/20190615/3005dd3a4daee75493fc4085aae1f3db.jpg)(https://uploads.tapatalk-cdn.com/20190615/e618a6686a18a651409e7984cb4ffe7f.jpg)
Title: Re: cooking
Post by: pissclams on June 15, 2019, 05:11:02 PM
i’d eat that
Title: Re: cooking
Post by: star seed 7 on June 15, 2019, 05:57:31 PM
I'd be all over that my god
Title: Re: cooking
Post by: catastrophe on June 15, 2019, 06:44:35 PM
I’ve really neglected pork tenderloin these last few years.
Title: Re: cooking
Post by: slackcat on June 16, 2019, 04:52:42 AM
Looks amazing.

I'll be smoking brats today if it ever stops raining. 
Title: Re: cooking
Post by: AST on July 03, 2019, 09:47:34 AM
First smoker use of the year due to life, etc. Pork tenderloin, just a few hours.

Alexander Supertramp dry rub, and homegrown hot pepper honey glaze. Not too shabby.

Corn done in no time with the air fryer. (https://uploads.tapatalk-cdn.com/20190615/b737048438785c98b8a0cca0e144e1b4.jpg)(https://uploads.tapatalk-cdn.com/20190615/33058581407a7d106d6607eb5f831000.jpg)(https://uploads.tapatalk-cdn.com/20190615/ba4e4a39dff226a64f0e2e24d901f985.jpg)(https://uploads.tapatalk-cdn.com/20190615/3005dd3a4daee75493fc4085aae1f3db.jpg)(https://uploads.tapatalk-cdn.com/20190615/e618a6686a18a651409e7984cb4ffe7f.jpg)

  :gocho:
Title: Re: cooking
Post by: meow meow on July 03, 2019, 09:58:52 AM
he's alive!!!!!!!!!
Title: Re: cooking
Post by: cDubya on July 03, 2019, 10:03:09 AM
Omg omg omg omg. *swoon*
Title: Re: cooking
Post by: star seed 7 on July 03, 2019, 10:07:12 AM
Cdub, that is still the most delicious looking food pic on gE.
Title: Re: cooking
Post by: AST on July 03, 2019, 10:11:15 AM
Sup gents, hope everyone is getting ready for a rock your pants off beer and food holiday.
Title: Re: cooking
Post by: 8manpick on July 03, 2019, 10:12:03 AM
:love: good to see you AST
Title: Re: cooking
Post by: cDubya on July 03, 2019, 10:17:39 AM
Cdub, that is still the most delicious looking food pic on gE.
Man, that's a bold statement!
Title: Re: cooking
Post by: AST on July 03, 2019, 10:21:25 AM
 :emawkid:
:love: good to see you AST

Good to see you guys too.  Sorry I fell off the face of the earth but adulting sucks sometimes.
Title: Re: cooking
Post by: meow meow on July 03, 2019, 10:31:28 AM
hope everything is good with you though, and can't wait to see your 4th of july spread
Title: Re: cooking
Post by: DaBigTrain on July 03, 2019, 10:43:02 AM
Yes good to see you are still alive. Have a good 4th and enjoy some good food!
Title: Re: cooking
Post by: AST on July 03, 2019, 10:44:42 AM
hope everything is good with you though, and can't wait to see your 4th of july spread

Gonna be grilled all beef hot dogs and then quickly back inside to air conditioning.  I did my feast on Sunday.
Title: Re: cooking
Post by: meow meow on July 03, 2019, 01:01:14 PM
i bet your hot dogs will look better than any hot dog i've ever had
Title: Re: cooking
Post by: steve dave on July 03, 2019, 01:42:10 PM
I’m super horned up for pics of these dogs


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Title: Re: cooking
Post by: AST on July 03, 2019, 02:08:55 PM
 Guys, stop.  Just regular hot dogs with regular buns.  Nothing special.
Title: Re: cooking
Post by: steve dave on July 03, 2019, 02:20:14 PM
You going to have mustard?


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Title: Re: cooking
Post by: pissclams on July 03, 2019, 02:33:00 PM
imagine how good ast's mustard is  :drool:
Title: Re: cooking
Post by: meow meow on July 03, 2019, 03:16:44 PM
just post the damn dogs when the time comes guy
Title: Re: cooking
Post by: chum1 on July 03, 2019, 03:18:49 PM
Getting to see these hot dogs is going to be a 4th of July celebration in itself. Can't wait!
Title: Re: cooking
Post by: AST on July 03, 2019, 03:37:35 PM
I am now pivoting towards a bologna sandwich.  Sorry to get your hopes up folks.
Title: Re: cooking
Post by: Tobias on July 03, 2019, 03:42:40 PM
tia for bologna sandwich pics
Title: Re: cooking
Post by: meow meow on July 03, 2019, 03:49:28 PM
seen a guy smoke a roll of bologna before, it was ok i guess.

can't wait to see whatever you do ast, huuuuuuuge fan of your work
Title: Re: cooking
Post by: pissclams on July 03, 2019, 04:14:45 PM
bologna + mustard = bliss
Title: Re: cooking
Post by: steve dave on July 03, 2019, 04:30:44 PM
AST Bologna = horny level 7 (on a 7 point scale where 1 is least and 7 is most horned up)


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Title: Re: cooking
Post by: AST on July 03, 2019, 06:28:14 PM
‘Mercia

(https://i.imgur.com/LLov09a.jpg)

Title: Re: cooking
Post by: star seed 7 on July 03, 2019, 06:53:45 PM
Grade a dog right there
Title: Re: cooking
Post by: cDubya on July 03, 2019, 07:42:32 PM
Don't overlook that delicious looking slaw!
Title: Re: cooking
Post by: steve dave on July 03, 2019, 08:38:31 PM
‘Mercia

(https://i.imgur.com/LLov09a.jpg)

(https://i.kym-cdn.com/entries/icons/original/000/020/383/nutbutton.png)
Title: Re: cooking
Post by: waks on July 04, 2019, 11:58:05 AM
I would make secks to those hot dogs.
Title: Re: cooking
Post by: AST on July 04, 2019, 12:42:20 PM
Thanks guys.  Also, I am concerned.  You guys getting this worked up about a handful of hotdogs makes me feel as if my hiatus left you in a food purgatory.  I shall try to ensure that never happens again.
Title: Re: cooking
Post by: steve dave on July 04, 2019, 12:45:27 PM
That’s super hot AST


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Title: Re: cooking
Post by: AST on July 04, 2019, 12:54:18 PM
That’s super hot AST


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Thanks.  I have petitioned management on numerous occasions to have my moniker changed to AST.  How does such a thing come about?
Title: Re: cooking
Post by: WillieWatanabe on July 04, 2019, 12:54:22 PM
Those buns are toasted, aren't they AST?
of course they are.
Title: Re: cooking
Post by: AST on July 04, 2019, 12:59:23 PM
Those buns are toasted, aren't they AST?
of course they are.

I am going to prefer you say "artisanally mesquite-toasted" or my lawyers will be sending you a cease & desist.  I thank you in advance and this is your one and only warning.
Title: Re: cooking
Post by: steve dave on July 04, 2019, 01:09:10 PM
I’ll change your name to AST. Let me figure out how this place works again. If I delete the entire board by mistake my apologies.


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Title: Re: cooking
Post by: steve dave on July 04, 2019, 01:16:12 PM
steve dave = best gE tech person
Title: Re: cooking
Post by: AST on July 04, 2019, 01:17:22 PM
I’ll change your name to AST. Let me figure out how this place works again. If I delete the entire board by mistake my apologies.


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This is fantastic.  No matter what happens I will someday tell my great grandchildren that you  are a hero because you were motivated by a pure heart.
Title: Re: cooking
Post by: AST on July 04, 2019, 01:18:11 PM
OH GOD IT WORKED AND I AM STILL HERE TO TYPE ABOUT IT
Title: Re: cooking
Post by: cDubya on July 04, 2019, 01:40:18 PM
I remember the days when he was still Alexander Supertramp... Ahh, I miss those good ol' days.
Title: Re: cooking
Post by: AST on July 04, 2019, 01:46:18 PM
 :Lurk:
I remember the days when he was still Alexander Supertramp... Ahh, I miss those good ol' days.

It is a brave new world, adapt or die.
Title: Re: cooking
Post by: meow meow on July 05, 2019, 08:12:58 AM
those dogs look amaze AST.  would like to see joey chestnut dunk those in water and subsequently choke on them
Title: Re: cooking
Post by: Institutional Control on July 05, 2019, 09:02:27 AM
AST cooked those dogs to the perfect brown-ness but I'm not a fan of toasting the buns on the grill.
Title: Re: cooking
Post by: WillieWatanabe on July 05, 2019, 09:52:23 AM
AST cooked those dogs to the perfect brown-ness but I'm not a fan of toasting the buns on the grill.

Ahem.

He did not just toast them...
Title: Re: cooking
Post by: meow meow on July 05, 2019, 09:57:00 AM
#teamtoastedbunz
Title: Re: cooking
Post by: pissclams on July 05, 2019, 10:03:55 AM
the mustard is slathered perfectly on those dogs  :drool:
Title: Re: cooking
Post by: DaBigTrain on July 05, 2019, 10:04:40 AM
Would smash
Title: Re: cooking
Post by: ChiComCat on July 05, 2019, 10:12:27 AM
Pepper on the coleslaw is underrated in all of this.
Title: Re: cooking
Post by: AST on July 05, 2019, 10:27:46 AM
Pepper on the coleslaw is underrated in all of this.

What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.
Title: Re: cooking
Post by: WillieWatanabe on July 05, 2019, 10:44:46 AM
:Keke:
Title: Re: cooking
Post by: ChiComCat on July 05, 2019, 10:57:20 AM
Pepper on the coleslaw is underrated in all of this.

What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.

Well I would look like a fool and yet be even more impressed
Title: Re: cooking
Post by: AST on July 05, 2019, 11:04:33 AM
Pepper on the coleslaw is underrated in all of this.

What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.

Well I would look like a fool and yet be even more impressed

Well, I won’t say it then so you can save face among friends.
Title: Re: cooking
Post by: chum1 on July 05, 2019, 12:34:17 PM
I made some really dry pork chops. I also threw a couple Oscar Meyer beef hot dogs on there just because it was the Fourth of July. I used a hamburger bun ripped in half for the hot dogs. I had hot dog buns in the shopping cart at the store and then put them back when I realized that I could just use hamburger buns I already had and save myself like $1.29 or whatever. The ketchup came out of the bottle really fast, so I had to compensate by using a ton of mustard, too. My plate looked like absolute hell. I enjoyed all of it.
Title: Re: cooking
Post by: pissclams on July 05, 2019, 12:54:53 PM
ketchup on a hot dog? smdh.

ast can you please save this thread with some more of your mustard stories that we all have come to know and love????
Title: Re: cooking
Post by: AST on July 05, 2019, 01:20:17 PM
ketchup on a hot dog? smdh.

ast can you please save this thread with some more of your mustard stories that we all have come to know and love????

This is going to be a group effort, no one man can redeem a thread from ketchup on a hot dog.
Title: Re: cooking
Post by: chum1 on July 05, 2019, 01:28:22 PM
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?
Title: Re: cooking
Post by: AST on July 05, 2019, 01:34:24 PM
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?

For me it was mostly about piggybacking on someone else’s post to pass some time on a day off. 
Title: Re: cooking
Post by: steve dave on July 05, 2019, 01:35:05 PM
I’m going to make some blackened chicken breasts. Like probably 10 of them to eat for like 4 days.


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Title: Re: cooking
Post by: AST on July 05, 2019, 01:40:29 PM
 :party:
I’m going to make some blackened chicken breasts. Like probably 10 of them to eat for like 4 days.


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Pro move right there.  You are laying the groundwork for some amazing salads, pastas, pizzas, etc.  bravo sd.
Title: Re: cooking
Post by: cDubya on July 05, 2019, 01:59:19 PM
We had some ginger soy cod last night. Amateur move not taking a pic. It was delicious.
Title: Re: cooking
Post by: pissclams on July 05, 2019, 02:33:09 PM
We had some ginger soy cod last night. Amateur move not taking a pic. It was delicious.

hopefully you took it up a notch and slathered it with ketchup
Title: Re: cooking
Post by: chum1 on July 05, 2019, 02:38:15 PM
Putting ketchup on a hot dog is as ridiculous as listening to Pitbull on anything other than vinyl.
Title: Re: cooking
Post by: IPA4Me on July 05, 2019, 03:09:34 PM
I'm a combo spicy mustard and ketchup user. Don't @ me.
Title: Re: cooking
Post by: 420seriouscat69 on July 05, 2019, 03:15:07 PM
I throw the kitchen on my dogs/brats. Mustard, ketchup, pickles, jalapenos, etc. You know, the works!
Title: Re: cooking
Post by: star seed 7 on July 05, 2019, 03:17:43 PM
I like a plain dog  :Carl:
Title: Re: cooking
Post by: Katpappy on July 05, 2019, 06:47:17 PM
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?

Triggered?  :surprised:
Title: Re: cooking
Post by: AST on July 05, 2019, 07:07:21 PM
I cooked.  Or grilled.  Whatever.

(https://i.imgur.com/A4mEYyy.jpg)
Title: Re: cooking
Post by: WillieWatanabe on July 05, 2019, 07:55:35 PM
Hot damn. I love that poppy seed on the corn. Underrated.
Title: Re: cooking
Post by: AST on July 05, 2019, 08:05:19 PM
 :party:
Hot damn. I love that poppy seed on the corn. Underrated.

 ;)
Title: Re: cooking
Post by: AST on July 09, 2019, 05:00:20 PM
Took some leftover tomahawk ribeye from last night and made tacos tonight

(https://i.imgur.com/zRhNA4y.jpg)
Title: Re: cooking
Post by: puniraptor on July 09, 2019, 06:04:44 PM
how did you make the tortillas? what grind did you use for the maize?
Title: Re: cooking
Post by: AST on July 09, 2019, 07:01:23 PM
 :bball:
how did you make the tortillas? what grind did you use for the maize?

These are pressed but uncooked flour tortillas that I buy and then just throw on the griddle.  I generally reserve corn tortillas for pork and shredded beef.
Title: Re: cooking
Post by: halfEmpty on August 18, 2019, 01:46:29 PM
Fresh baked baguettes.  2 more in the oven.  So, i split my recipe into 4.  Next batch will need to be 5 or 6.  My oven just isn't long enough for a full length baguette.  The ends hung off the edge of my stone.

- for Lib(https://uploads.tapatalk-cdn.com/20190818/3260ced4232383b90b3f7b43f588c088.jpg)

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Title: Re: cooking
Post by: star seed 7 on August 18, 2019, 02:43:22 PM
Ty hE  :drool:

You should hold a bake sale at fattyfest
Title: Re: cooking
Post by: halfEmpty on August 18, 2019, 04:06:45 PM
Not the worst idea, but with my kitchen and oven I wouldn't be able to make enough to be worth it.  It would prob make more sense to have a local bakery involved to donate some bread for a bake sale (could help drive customers to their store as well)
Title: Re: cooking
Post by: 420seriouscat69 on August 18, 2019, 05:57:16 PM
I grilled steak and shrimp tonight and it was fantastic. Sorry, no pics.
Title: Re: cooking
Post by: 8manpick on August 18, 2019, 10:01:21 PM
Made a foie gras soufflé with a sturgeon caviar rémoulade for dinner Saturday. Sorry didn't get any pics.
Title: Re: cooking
Post by: Spracne on August 18, 2019, 10:50:38 PM
Made a two-headed, medium rare eel salad tonight and it was exquisite. Sorry, no pics.
Title: Re: cooking
Post by: 420seriouscat69 on August 19, 2019, 09:57:24 AM
 :love:
Title: Re: cooking
Post by: pissclams on August 19, 2019, 10:06:09 AM
i'm trying to eat healthier and get in better shape so i can crush some sorority pelts.  can you guys offer some quick and easy heart healthy options for the freshman cat on the go?
Title: Re: cooking
Post by: halfEmpty on August 19, 2019, 11:55:49 AM
i'm trying to eat healthier and get in better shape so i can crush some sorority pelts.  can you guys offer some quick and easy heart healthy options for the freshman cat on the go?

Don't drink beer and eat pizza every other night.  But let's be honest, you will.  We all did.
Title: Re: cooking
Post by: cDubya on September 08, 2019, 05:52:44 PM
All business here, no fancy plating.

Bacon wrapped Cajun pork tenderloin with apricot/Dijon glaze. (https://uploads.tapatalk-cdn.com/20190908/0014a9b26c69a8db213361b1cf8f8d13.jpg)
Title: Re: cooking
Post by: DaBigTrain on September 08, 2019, 08:46:47 PM
:surprised:
Title: Re: cooking
Post by: 8manpick on September 08, 2019, 10:25:22 PM
(https://uploads.tapatalk-cdn.com/20190909/20656266d6ee29bc6103575d2d530b7b.jpg)

Ground and stuffed some brats tonight
Title: Re: cooking
Post by: AST on September 10, 2019, 07:35:19 AM
Diving in to terrine & pate preparation and making.  Made a chicken and wild mushroom terrine for my first attempt.  Pretty good.  Last night I seared some in bacon grease on the griddle and topped it with red sauce and it was the best “chicken parm” I have ever had.

(https://i.imgur.com/8zCQMCE.jpg)
Title: Re: cooking
Post by: cDubya on September 10, 2019, 07:41:40 AM
FFS, AST. No one is gonna post here after that.

Good lord, looks/sounds amazing.
Title: Re: cooking
Post by: AST on September 10, 2019, 07:47:02 AM
No one is gonna post here after that.

Let me go on record to say that was not my desired intent.

Good lord, looks/sounds amazing.

Thank you.  It is fun and a little time-consuming.  It gets more difficult the fattier meat you use and am looking forward to my next one with pork.
Title: Re: cooking
Post by: cDubya on September 10, 2019, 07:50:06 AM
No one is gonna post here after that.

Let me go on record to say that was not my desired intent.

Good lord, looks/sounds amazing.

Thank you.  It is fun and a little time-consuming.  It gets more difficult the fattier meat you use and am looking forward to my next one with pork.
It was all in good fun, bud. Keep cooking amazing stuff!

Also, would love to see a recipe and/or any tips on making terrine. Always looking to branch out in my kitchen knowledge!
Title: Re: cooking
Post by: AST on September 10, 2019, 07:58:25 AM
https://www.amazon.com/Pâté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1


https://www.amazon.com/Creuset-Enameled-Cast-Iron-Terrine-Cerise/dp/B00005QFQU/ref=mp_s_a_1_6?keywords=terrine+molds&qid=1568120026&s=gateway&sprefix=terrine&sr=8-6

This is what I started with.  You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer.  At some point, having a meat grinder will most likely become necessary.  You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked.  Techniques is key to get the congealing process down.

The first part of the book cover technique and the latter part is all recipes.
Title: Re: cooking
Post by: cDubya on September 10, 2019, 08:49:11 AM
https://www.amazon.com/Pâté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1


https://www.amazon.com/Creuset-Enameled-Cast-Iron-Terrine-Cerise/dp/B00005QFQU/ref=mp_s_a_1_6?keywords=terrine+molds&qid=1568120026&s=gateway&sprefix=terrine&sr=8-6

This is what I started with.  You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer.  At some point, having a meat grinder will most likely become necessary.  You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked.  Techniques is key to get the congealing process down.

The first part of the book cover technique and the latter part is all recipes.
Outstanding. Added the book to my wishlist!

And thanks for the tips. Hopefully I'll get to try my hand at it before long.
Title: Re: cooking
Post by: 8manpick on September 10, 2019, 09:52:07 AM
(https://uploads.tapatalk-cdn.com/20190910/c0cd42f97a8d263db41d70f6cf9be397.jpg)

2 days in to a 2 week brine pickle ferment.  Cucumbers from farmers market, 3% salt brine, and 1 bulb of garlic.
Title: Re: cooking
Post by: AST on September 10, 2019, 10:02:18 AM
Oh man, now I want some of 8mp’s pickles to go along with my terrine.
Title: Re: cooking
Post by: 8manpick on September 10, 2019, 10:18:48 AM
Oh man, now I want some of 8mp’s pickles to go along with my terrine.
I’ve never made them before. Not usually a pickle fan, but had some that my dad made with this recipe over Labor Day and they were really good, so I’m hoping I can replicate it.
Title: Re: cooking
Post by: DaBigTrain on September 10, 2019, 12:09:51 PM
What is that thing on top of the mason jar?
Title: Re: cooking
Post by: star seed 7 on September 10, 2019, 12:11:19 PM
The reservoir tip
Title: Re: cooking
Post by: 8manpick on September 10, 2019, 12:31:03 PM
What is that thing on top of the mason jar?

Airlock fermentation lid.  Allows gas created during ferment to escape, but doesn't allow air in.
Title: Re: cooking
Post by: DaBigTrain on September 10, 2019, 12:53:20 PM
What is that thing on top of the mason jar?

Airlock fermentation lid.  Allows gas created during ferment to escape, but doesn't allow air in.

Gotcha. So you’re saying you don’t like exploded glass and juice and stuff everywhere
Title: Re: cooking
Post by: KST8FAN on September 15, 2019, 07:13:51 PM
Stuffed green peppers.

Tom (https://uploads.tapatalk-cdn.com/20190916/4bd35bc7d933f4e8529ec7304d4a570b.jpg)

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Title: Re: cooking
Post by: cDubya on September 15, 2019, 07:25:46 PM
Those look delicious, man! Nicely done.
Title: Re: cooking
Post by: AST on September 15, 2019, 08:49:40 PM
 :)
Title: Re: cooking
Post by: KST8FAN on September 15, 2019, 09:42:06 PM
Baked French toast quickly becoming a staple on Sunday mornings.   Make the night before then pop it in the oven.

Tom (https://uploads.tapatalk-cdn.com/20190916/07632f6d0b0e25777b983ca07a59facd.jpg)

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Title: Re: cooking
Post by: Dr Rick Daris on September 16, 2019, 02:30:58 PM
what's the recipe for baked French toast?
Title: Re: cooking
Post by: KST8FAN on September 16, 2019, 08:35:49 PM
what's the recipe for baked French toast?
https://www.tasteofhome.com/recipes/overnight-pecan-french-toast/

Tom

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Title: Re: cooking
Post by: KST8FAN on October 05, 2019, 06:31:19 PM
Steak soup (substituted smoked brisket) to sooth the soul after a tough loss.

Tom(https://uploads.tapatalk-cdn.com/20191005/1c343b40fd5ea9e96ac8a510d007543b.jpg)

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Title: Re: cooking
Post by: TaqMan on October 05, 2019, 06:40:53 PM
eff it. Brats tonight with lots of Busch Light(https://uploads.tapatalk-cdn.com/20191005/1e7c705c1ba432fe1db57e3c69470778.jpg)

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Title: Re: cooking
Post by: AST on October 08, 2019, 07:38:09 PM
Put some nachos on broil at home with the leftover smoked pasilla pork from the weekend.

(https://i.imgur.com/eUwGvDH.jpg)
Title: Re: cooking
Post by: 8manpick on October 08, 2019, 07:45:20 PM
Put some nachos on broil at home with the leftover smoked pasilla pork from the weekend.

(https://i.imgur.com/eUwGvDH.jpg)
I dunno, have you ever tried steve dave's nacho recipe?
Title: Re: cooking
Post by: AST on October 08, 2019, 08:00:00 PM
I guess I should try it since mine is apparently nacho favorite  :lol:
Title: Re: cooking
Post by: 8manpick on October 08, 2019, 09:13:34 PM
Yours looks great AST
Title: Re: cooking
Post by: 8manpick on October 08, 2019, 09:23:57 PM
currently not hungry in the least but may be on pace to make another drunken mess of 2AM "nachos"  :excited:

 :frown:

recipe? tia

oh it varies. last night's was basically baked tostitos scoops, grated irish cheddar (makes a nice pool of cheese oil in the bottom), poured salsa in the middle and some pickled japs and jap juice all over it to blend with the gross melted cheese oil.
Title: Re: cooking
Post by: meow meow on October 09, 2019, 08:31:18 AM
yeah some jap juice and cheese oil would have really set your dish off AST
Title: Re: cooking
Post by: DaBigTrain on October 13, 2019, 06:39:53 PM
(https://uploads.tapatalk-cdn.com/20191013/61610305e3cf405be9adf676f05cb7aa.jpg)
Title: Re: cooking
Post by: AST on October 13, 2019, 07:16:45 PM
 That looks semi-healthy and good.  I need that in my life right now.
Title: Re: cooking
Post by: Cire on October 14, 2019, 09:01:12 AM
I did Milk Street Carnitas last night.

Going to whip up some guac and pickled onions for tacos tonigh!
Title: Re: cooking
Post by: DaBigTrain on October 15, 2019, 09:03:03 PM
(https://uploads.tapatalk-cdn.com/20191016/15ead657a9161ebcea801a82a5d490a3.jpg)
Title: Re: cooking
Post by: Kat Kid on October 15, 2019, 11:19:24 PM
not going to look for a separate baking thread, but made an apple pie for canadian thanksgiving (celebrated sunday at my mom's house) and it was kind of a pain in the ass, but also kind of fun to do as a couple (like a couples challenge event!) .

It looked like absolute crap when we put it in the oven, but came out looking decent and was very good and is now all eaten.

overall would do again on non-football, bad weather weekend.
Title: Re: cooking
Post by: waks on October 16, 2019, 12:41:12 AM
not going to look for a separate baking thread, but made an apple pie for canadian thanksgiving (celebrated sunday at my mom's house) and it was kind of a pain in the ass, but also kind of fun to do as a couple (like a couples challenge event!) .

It looked like absolute crap when we put it in the oven, but came out looking decent and was very good and is now all eaten.

overall would do again on non-football, bad weather weekend.


:worthless:
Title: Re: cooking
Post by: Cire on October 16, 2019, 11:09:37 AM
I love apple pie.

what kind of crust?

Fully crusted top?  Lattice?

My grandmother used to always do a lattic top with some sugar sprinkled
Title: Re: cooking
Post by: Kat Kid on October 16, 2019, 01:20:22 PM
not going to look for a separate baking thread, but made an apple pie for canadian thanksgiving (celebrated sunday at my mom's house) and it was kind of a pain in the ass, but also kind of fun to do as a couple (like a couples challenge event!) .

It looked like absolute crap when we put it in the oven, but came out looking decent and was very good and is now all eaten.

overall would do again on non-football, bad weather weekend.


:worthless:

well, it is gone. did not take any pics. was not "instagram worthy" according to the wife.

I love apple pie.

what kind of crust?

Fully crusted top?  Lattice?

My grandmother used to always do a lattic top with some sugar sprinkled

lattice top. no sugar sprinkled on. my biggest surprise was thinking that the filling was not going to be spread very evenly based on when we put it on but the baking process evens it out quite a bit.
Title: cooking
Post by: DaBigTrain on October 17, 2019, 10:37:32 PM
Forgot to post this from earlier tonight, was only half of the steak I prepared.

(https://uploads.tapatalk-cdn.com/20191018/0d9e847c991332310159f74ac4c813e3.plist)
Title: Re: cooking
Post by: ChiComCat on October 18, 2019, 08:10:38 AM
What's in that salad?
Title: Re: cooking
Post by: mocat on October 18, 2019, 08:16:11 AM
lol
Title: Re: cooking
Post by: star seed 7 on October 18, 2019, 08:58:22 AM
What's in that salad?

Just going by the picture but I'm guessing puni barfed up some #ack
Title: Re: cooking
Post by: Spracne on October 18, 2019, 09:00:51 AM
lol
He made a terrible bistec...
Title: Re: cooking
Post by: mocat on October 18, 2019, 09:03:56 AM
lol
He made a terrible bistec...

 :eek:
Title: Re: cooking
Post by: DaBigTrain on October 19, 2019, 12:48:20 PM
Game day chili! :lick:

(https://uploads.tapatalk-cdn.com/20191019/8afad6aeaf2255665e3ced6aabbec6bf.jpg)
Title: Re: cooking
Post by: pissclams on October 20, 2019, 12:16:57 AM
looks great
Title: Re: cooking
Post by: halfEmpty on November 08, 2019, 08:54:55 PM
My favorite.  Fresh soft pretzels.  Problem is eating them all before they stale.(https://uploads.tapatalk-cdn.com/20191109/5d3a58b9418de92e3fd6598e42665d88.jpg)

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Title: Re: cooking
Post by: star seed 7 on November 08, 2019, 09:53:49 PM
Hell yes hE
Title: Re: cooking
Post by: pissclams on November 10, 2019, 11:54:02 AM
lye or baking soda?  never had luck getting them to brown up as well as yours have, nicely done
Title: Re: cooking
Post by: Cire on November 10, 2019, 01:15:26 PM
Those pretzels look great!


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Title: Re: cooking
Post by: AST on November 10, 2019, 02:36:53 PM
Awesome work hE!
Title: Re: cooking
Post by: AST on November 10, 2019, 02:42:11 PM
It is soup season, my favorite season.  Potato & bacon chowder along with habanero cheddar cornbread.

(https://i.imgur.com/XTX6pGk.jpg)
Title: Re: cooking
Post by: Spracne on November 10, 2019, 02:43:27 PM
It is soup season, my favorite season.  Potato & bacon chowder along with habanero cheddar cornbread.

(https://i.imgur.com/XTX6pGk.jpg)
Can I move in and pretend I'm your son?
Title: Re: cooking
Post by: Cire on November 10, 2019, 02:44:28 PM
Vegetable beef is simmering away right now


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Title: Re: cooking
Post by: Cire on November 10, 2019, 02:47:51 PM
(https://uploads.tapatalk-cdn.com/20191110/0025881328450eb22c4781c5fecd768f.jpg)

This was a fish soup that I threw together a while ago. Need to revisit.

Tilapia and shrimp. Made a shrimp broth from the shells.


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Title: Re: cooking
Post by: AST on November 10, 2019, 02:54:25 PM
That looks fantastic.  I need to try my hand at making a fish soup sometime.
Title: Re: cooking
Post by: star seed 7 on November 10, 2019, 02:58:27 PM
How do you eat the corn? Just pick it out with your hand?
Title: cooking
Post by: 8manpick on November 10, 2019, 03:55:13 PM
(https://uploads.tapatalk-cdn.com/20191110/4b2010bde7784b457f0073300ba862a1.jpg)

Not as pretty as it is tasty. Loosely based on the Serious Eats pressure cooker green chili recipe, but with 3/4 lamb, 1/4 beef, and a habenero for some extra heat
Title: Re: cooking
Post by: AST on November 10, 2019, 04:23:39 PM
Hell yeah!
Title: Re: cooking
Post by: halfEmpty on November 11, 2019, 07:48:58 AM
 :dunno:
lye or baking soda?  never had luck getting them to brown up as well as yours have, nicely done

Baking soda bath.  I bake the soda at 400 on a cookie sheet for like an hour to increase the alkalinity.  I also use an egg wash to really get the color.  Haven't broke down and bought lye yet, but may.
Title: Re: cooking
Post by: pissclams on November 11, 2019, 09:15:58 AM
:dunno:
lye or baking soda?  never had luck getting them to brown up as well as yours have, nicely done

Baking soda bath.  I bake the soda at 400 on a cookie sheet for like an hour to increase the alkalinity.  I also use an egg wash to really get the color.  Haven't broke down and bought lye yet, but may.

where did you learn about the baking the soda trick?  you just line the baking sheet with foil and spread a layer of soda out?
Title: Re: cooking
Post by: halfEmpty on November 11, 2019, 12:15:08 PM
:dunno:
lye or baking soda?  never had luck getting them to brown up as well as yours have, nicely done

Baking soda bath.  I bake the soda at 400 on a cookie sheet for like an hour to increase the alkalinity.  I also use an egg wash to really get the color.  Haven't broke down and bought lye yet, but may.

where did you learn about the baking the soda trick?  you just line the baking sheet with foil and spread a layer of soda out?

I honestly don't remember.  It was several years ago when I first started making them, but I read it online somewhere.  I also don't know if the slight change in alkalinity really has that much affect on them.  I think the egg wash is what really brings out the color (which is an unnecessary step if using lye).

And yes, you just spread it out in a layer and bake it.
Title: Re: cooking
Post by: 8manpick on March 15, 2020, 05:39:48 PM
(https://uploads.tapatalk-cdn.com/20200315/ecbd97acf7af39ca453557331cdc6e34.jpg)
Mmm bread
Title: Re: cooking
Post by: CHONGS on March 15, 2020, 05:41:40 PM
This is a great time to practice bread making
Title: Re: cooking
Post by: cDubya on March 15, 2020, 05:44:24 PM
Been away a bit, but this sous vide spicy Asian pork belly was too good not to share.

Hope y'all are well! (https://uploads.tapatalk-cdn.com/20200315/02a29f47db17b4dff205285c844c5f4a.jpg)(https://uploads.tapatalk-cdn.com/20200315/4664dca34a8762ba0381ba731a10314d.jpg)
Title: Re: cooking
Post by: star seed 7 on March 15, 2020, 06:25:58 PM
(https://uploads.tapatalk-cdn.com/20200315/ecbd97acf7af39ca453557331cdc6e34.jpg)
Mmm bread

Let me see the guts of this sexy son of a bitch
Title: Re: cooking
Post by: waks on March 15, 2020, 08:31:52 PM
I believe it's called the crumb, Lib
Title: Re: cooking
Post by: 8manpick on March 15, 2020, 09:13:44 PM
(https://uploads.tapatalk-cdn.com/20200316/93cbd9631f1cd2e0a72816a41776ed1f.jpg)

I’ve had better crumbs, but it’s tasty
Title: Re: cooking
Post by: waks on March 15, 2020, 09:16:04 PM
Looks haf
Title: Re: cooking
Post by: star seed 7 on March 15, 2020, 09:17:52 PM
Oh my  :thumbs:
Title: Re: cooking
Post by: puniraptor on March 16, 2020, 02:06:36 AM
My favorite.  Fresh soft pretzels.  Problem is eating them all before they stale.(https://uploads.tapatalk-cdn.com/20191109/5d3a58b9418de92e3fd6598e42665d88.jpg)

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POST THE RECIPE
Title: Re: cooking
Post by: 8manpick on March 19, 2020, 10:04:09 AM
(https://uploads.tapatalk-cdn.com/20200319/3d6a5618a8f571cc5ee45dcb8a847ace.jpg)
Oh hey
Title: Re: cooking
Post by: pissclams on March 19, 2020, 10:31:27 AM
what pan is that? can’t tell on mobile
looks like a deep dish cast iron fry pan or sauce pan?
Title: Re: cooking
Post by: star seed 7 on March 19, 2020, 10:56:31 AM
 :Wha:
Title: Re: cooking
Post by: 8manpick on March 19, 2020, 11:47:44 AM
what pan is that? can’t tell on mobile
looks like a deep dish cast iron fry pan or sauce pan?
I believe it is a Chicago Hardware Foundry hammered cast iron chicken fryer. It doesn’t have a brand marking, just 89 on the bottom. Likely manufactured between 1900-1930. It’s about 4” deep.  Pic with the lid below.


(https://uploads.tapatalk-cdn.com/20200319/d0e94a74dc862c530f1986ac038ab5fb.jpg)
Title: Re: cooking
Post by: 8manpick on March 19, 2020, 11:48:54 AM
I think this is the same pan:
eBay link (https://www.ebay.com/itm/Vtg-CHICAGO-HARDWARE-FOUNDRY-89-Hammered-Cast-Iron-Skillet-Chicken-Fryer-J533/153465407086?_trkparms=aid%3D555018%26algo%3DPL.SIM%26ao%3D1%26asc%3D225074%26meid%3D614ec47158194a25943139dc98fd407e%26pid%3D100005%26rk%3D2%26rkt%3D12%26mehot%3Dpf%26sd%3D233427670876%26itm%3D153465407086%26pmt%3D1%26noa%3D0%26pg%3D2047675%26algv%3DSimplAMLv5PairwiseWeb&_trksid=p2047675.c100005.m1851)
Title: Re: cooking
Post by: halfEmpty on March 19, 2020, 12:18:42 PM
My favorite.  Fresh soft pretzels.  Problem is eating them all before they stale.(https://uploads.tapatalk-cdn.com/20191109/5d3a58b9418de92e3fd6598e42665d88.jpg)

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POST THE RECIPE

1.5 C warm water
1 Tbsp sugar
2 tsp kosher salt
7 grams instant dry yeast (1 packet if you just have packets)
22 oz flour
2 oz melted butter (unsalted)


1. proof yeast in water sugar and salt mixture for 5 mins or so
2. add flour, butter, water mixture to mixer and mix with dough hook for 5 mins
3. oil a bowl, put in dough, cover, wait an hour or until doubled
4. divide the dough into 8's or 4's (or whatever size you want).  roll them out into a tube shape, then shape them like a classic pretzel or leave them in the tube shape. (should have a diameter of around 1/2-3/4 in)
5. line a big baking pan/sheet with parchment paper. and put shaped pretzels on it

for baking soda bath. 
1. 2/3 C baking soda.  Spread out on sheet and bake at 450 for an hour. (do while the pretzel dough is rising)
2. Take out of oven, leave oven on, and mix with 10 Cups of water in a pot/skillet/whatever that is large enough to accommodate the size of pretzel you make.  Get this water to simmer(do this while shaping pretzels) and stir it every once in a while
3. dip pretzel in baking soda bath one at a time, leave in for 30 seconds, make sure water reaches both sides (I spoon it over the top).  Take out with big spatula or multiple spatulas (this is where you can easily break the pretzel so be gentle). set on rack with paper towels/towel for 15 seconds or so (enough time to get a second pretzel started), then put back on parchment.
4.  when all pretzels have been dipped, make an egg wash (egg yolk + Tbsp of water). brush this over the tops of pretzels, then sprinkle with salt.
5. bake in that 450 oven for 15 mins (time varies, start it at 10 then keep checking every 2-3 minutes until they have the color you want)

Title: Re: cooking
Post by: halfEmpty on March 19, 2020, 12:20:04 PM
(https://uploads.tapatalk-cdn.com/20200319/3d6a5618a8f571cc5ee45dcb8a847ace.jpg)
Oh hey

looks great!  I'm on my last loaf, so have to make some more this weekend.
Title: Re: cooking
Post by: 8manpick on March 19, 2020, 12:22:12 PM
Hell yes halfempty, I’m making those this weekend
Title: Re: cooking
Post by: pissclams on March 19, 2020, 12:23:58 PM
I think this is the same pan:
eBay link (https://www.ebay.com/itm/Vtg-CHICAGO-HARDWARE-FOUNDRY-89-Hammered-Cast-Iron-Skillet-Chicken-Fryer-J533/153465407086?_trkparms=aid%3D555018%26algo%3DPL.SIM%26ao%3D1%26asc%3D225074%26meid%3D614ec47158194a25943139dc98fd407e%26pid%3D100005%26rk%3D2%26rkt%3D12%26mehot%3Dpf%26sd%3D233427670876%26itm%3D153465407086%26pmt%3D1%26noa%3D0%26pg%3D2047675%26algv%3DSimplAMLv5PairwiseWeb&_trksid=p2047675.c100005.m1851)
it’s very nice
Title: Re: cooking
Post by: ChiComCat on March 19, 2020, 12:33:09 PM
8man was just baiting someone to ask about his kick ass cookware. 
Title: Re: cooking
Post by: steve dave on March 19, 2020, 12:33:26 PM
Damn, I bet that beast weighs 40 lbs


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Title: Re: cooking
Post by: 8manpick on March 19, 2020, 04:29:57 PM
It was my great grandma's, so I came by it honestly.  And yeah, it's pretty heavy.
Title: Re: cooking
Post by: mocat on March 20, 2020, 08:58:28 AM
v cool, 8mp. what did she do to maintain it? just oil or what
Title: Re: cooking
Post by: 8manpick on March 20, 2020, 03:07:28 PM
v cool, 8mp. what did she do to maintain it? just oil or what
Not sure. You basically have to intentionally harm old cast iron to make it unrecoverable to a good state, so I don’t think anything special.
Title: Re: cooking
Post by: pissclams on March 20, 2020, 04:09:24 PM
the patina on my cast iron is a badge of honor
Title: Re: cooking
Post by: steve dave on March 20, 2020, 05:16:59 PM
once a week (sunday) I take my cast iron and scrub the living crap out of it in a sink full of hot water and a half cup of dawn. usually let it soak in it for 1 hour after the scrub. Then I air dry it in the sun on my deck. keeps it at optimal cleanness and readiness to cook.
Title: Re: cooking
Post by: Spracne on March 20, 2020, 05:17:54 PM
once a week (sunday) I take my cast iron and scrub the living crap out of it in a sink full of hot water and a half cup of dawn. usually let it soak in it for 1 hour after the scrub. Then I air dry it in the sun on my deck. keeps it at optimal cleanness and readiness to cook.

My God, you're a monster...
Title: Re: cooking
Post by: 8manpick on March 21, 2020, 12:08:37 PM
(https://uploads.tapatalk-cdn.com/20200321/efa6b13c6ea4e30c3be9d8a25ea4bedf.jpg)
Title: Re: cooking
Post by: 8manpick on March 21, 2020, 12:10:52 PM
once a week (sunday) I take my cast iron and scrub the living crap out of it in a sink full of hot water and a half cup of dawn. usually let it soak in it for 1 hour after the scrub. Then I air dry it in the sun on my deck. keeps it at optimal cleanness and readiness to cook.

 :Take the Bait:  :nono:
Title: Re: cooking
Post by: steve dave on March 21, 2020, 12:13:04 PM
This thread inspired me to do the weekly cleaning a day early. Spotless and ready to cook.

(https://i.redd.it/zkdbnc286ur21.jpg)
Title: Re: cooking
Post by: DaBigTrain on March 21, 2020, 12:13:43 PM
I like the nails, SD.
Title: Re: cooking
Post by: steve dave on March 21, 2020, 12:14:00 PM
sometimes if I'm really busy I'll just put it in the dishwasher but I don't feel like it gets the deep down cleaning that a hot soapy water soak provides
Title: Re: cooking
Post by: steve dave on March 21, 2020, 12:15:34 PM
I sometimes will throw my Boos Block cutting board in there with it for a 2 for 1 soak.
Title: Re: cooking
Post by: KST8FAN on March 21, 2020, 01:03:08 PM
Birthday 2020... my mom is isolated at the OAF home so i have to make my own birthday cheesecake.

Finished product will be in the treating your body like a trash can.  If I make it and must social distance then you can bet your ass I will eat most of this myself while watchimg replay of our UK tourny win on my birthday a few years back.


Tom(https://uploads.tapatalk-cdn.com/20200321/2b359be390dad64e2d59d45f9b55706e.jpg)(https://uploads.tapatalk-cdn.com/20200321/c76c2d82f3a8bb5d1eaca2b8e013b179.jpg)(https://uploads.tapatalk-cdn.com/20200321/1c534e78449900c52dc34a4739fbf092.jpg)(https://uploads.tapatalk-cdn.com/20200321/0fde867a45c105c6b9a5d5f91215728f.jpg)

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Title: Re: cooking
Post by: star seed 7 on March 21, 2020, 01:22:21 PM
Man, the truly elite in life really do all have March birthdays  :thumbs:
Title: Re: cooking
Post by: halfEmpty on March 21, 2020, 02:37:11 PM
(https://uploads.tapatalk-cdn.com/20200321/efa6b13c6ea4e30c3be9d8a25ea4bedf.jpg)

Did you make a cheese sauce to go with?  I gotta be honest, i like mine with cream cheese
Title: Re: cooking
Post by: steve dave on March 21, 2020, 02:40:27 PM
pretzel cheese sauce recipe:

shredded block of extra sharp cheddar. toss in some corn starch.
evaporated milk
franks red hot

head up the milk to simmering and then add the starchy cheese stirring it constantly. once melty red hot that stuff. boom, roasted. cheese sauce for pretzels. for fans.
Title: Re: cooking
Post by: meow meow on March 21, 2020, 04:28:06 PM
straight off the block cheese work?
Title: Re: cooking
Post by: Spracne on March 21, 2020, 04:30:41 PM
straight off the block cheese work?

 :lol:
Title: Re: cooking
Post by: mocat on March 21, 2020, 05:03:47 PM
lol
Title: Re: cooking
Post by: 8manpick on March 21, 2020, 05:29:26 PM
pretzel pic
Did you make a cheese sauce to go with?  I gotta be honest, i like mine with cream cheese

No, I was too lazy for just 4.  We ate them with spicy brown mustard.  Next time I'll make a full/double batch and go all out.  This was just a trial.  I did find out that extra egg wash that drips down the sides reacts with the baking soda and turns a weird shade of green on the bottom. 
Title: Re: cooking
Post by: DaBigTrain on March 21, 2020, 07:24:32 PM
Straight off the block cheese is great
Title: Re: cooking
Post by: meow meow on March 21, 2020, 07:27:43 PM
is grate
Title: Re: cooking
Post by: KST8FAN on March 21, 2020, 07:35:50 PM
Tom(https://uploads.tapatalk-cdn.com/20200322/8fbffcfe810e14b563764ec0dbbbf691.jpg)

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Title: Re: cooking
Post by: wetwillie on March 21, 2020, 08:05:17 PM
Jesus how about a NSFW before you post pictures of pure sex like that
Title: Re: cooking
Post by: DaBigTrain on March 22, 2020, 12:24:37 AM
I invested heavily in this thread the past few days. Expecting it to skyrocket soon.
Title: Re: cooking
Post by: steve dave on March 22, 2020, 07:36:56 AM
Tom, welcome to the professional chef life
Title: Re: cooking
Post by: WillieWatanabe on March 22, 2020, 10:34:22 AM
Tom, Where is that recipe from?
It has a certain church cookbook typewriter feel.
Title: Re: cooking
Post by: KST8FAN on March 22, 2020, 10:53:24 AM
Nailed it.  Its always been moms recipe... no idea its origins.  The shelf over the stove is packed with numerous UMC cook books.


Tom

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Title: Re: cooking
Post by: KST8FAN on March 22, 2020, 10:56:18 AM
#1 and I born 1 day apart so ive had to share parties with him the last 30 years.  His go to as a kid was rootbeer float cake.  Mrs 8 feels obligated to still make him one...


Tom(https://uploads.tapatalk-cdn.com/20200322/d6ab080c72b411023a8c3403e366a9b0.jpg)(https://uploads.tapatalk-cdn.com/20200322/2626631a8c63fb4f29c43f1ceb077797.jpg)

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Title: Re: cooking
Post by: 8manpick on March 25, 2020, 09:07:43 PM
(https://uploads.tapatalk-cdn.com/20200326/a25cf6cb68abc0e47b4cef1b7c4f7f5a.jpg)
(https://uploads.tapatalk-cdn.com/20200326/2a4986a3bd016ff1993db283f14a33e2.jpg)
(https://uploads.tapatalk-cdn.com/20200326/9e27694c223e71d315e292c2d97bc718.jpg)
Title: Re: cooking
Post by: halfEmpty on March 25, 2020, 09:19:53 PM
That's some primo za!  I made a double batch of dough a few weeks ago.  Only have one dough ball left in the freezer.  Time to make some more.
Title: Re: cooking
Post by: star seed 7 on March 25, 2020, 10:42:02 PM
Beautiful 'za bud
Title: Re: cooking
Post by: michigancat on March 25, 2020, 11:25:24 PM
I made red beans and rice but the Amazon whole foods gave me chorizo instead of andouille but it turned out ok

(https://uploads.tapatalk-cdn.com/20200326/2ac36a5571cb5a66bd4df97e6eaea60a.jpg)
Title: Re: cooking
Post by: steve dave on March 26, 2020, 07:08:11 AM
Chorizo red beans sound incred actually


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Title: Re: cooking
Post by: steve dave on March 26, 2020, 07:09:18 AM
Actually, I have a girthy tube of chorizo in the fridge at this very moment. Might get down on that. Post recipe.


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Title: Re: cooking
Post by: steve dave on March 26, 2020, 07:09:52 AM
8man, that pizza machine and pizza it made looks incred


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Title: Re: cooking
Post by: michigancat on March 26, 2020, 09:31:17 AM
Actually, I have a girthy tube of chorizo in the fridge at this very moment. Might get down on that. Post recipe.


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I more or less did this one but cooked chorizo before sauteing everything and obviously no andouille

https://www.gumbopages.com/food/red-beans.html
Title: Re: cooking
Post by: 8manpick on March 26, 2020, 09:51:34 AM
Thanks guys.

Mich, that sounds like it’s delicious.
Title: Re: cooking
Post by: CHONGS on March 26, 2020, 10:19:00 AM
Actually, I have a girthy tube of chorizo in the fridge at this very moment. Might get down on that. Post recipe.


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Make some dirty rice with that SOB.  That's what imma gonna do.
Title: Re: cooking
Post by: 8manpick on March 27, 2020, 08:04:09 PM
Next round in cool old cast iron: this waffle iron sat on top of my grandparents' wood stove for a long time and wasn't actually used for decades.  I suspect it came from one of their parents.

(https://uploads.tapatalk-cdn.com/20200328/9d093608d533bedabc0c5504d322d2b0.jpg)
(https://uploads.tapatalk-cdn.com/20200328/6bd60ec78ce477a3746474570cd94b6d.jpg)

(https://uploads.tapatalk-cdn.com/20200328/c61e7a18368a9a70f711b5e43f157a9f.jpg)
Title: Re: cooking
Post by: DaBigTrain on March 27, 2020, 10:02:02 PM
eff yeah
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 12:25:56 AM
I'm in the game(https://uploads.tapatalk-cdn.com/20200328/01491f7a632db082e51ac2815394f989.jpg)
Title: Re: cooking
Post by: Cire on March 28, 2020, 12:37:33 AM
Puni those look amaze


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Title: Re: cooking
Post by: Tobias on March 28, 2020, 12:43:36 AM
mods, it appears puni’s account has been compromised
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 01:22:45 AM
Made way too much beer cheese, the surplus will get #acked into Mac cheez
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 01:24:41 AM
Also I've got jspec chashu in process(https://uploads.tapatalk-cdn.com/20200328/bb0edbb1922f4e6fba3f1a9d4161ac85.jpg)(https://uploads.tapatalk-cdn.com/20200328/3b99d856c5c05e780e2668ba6dbf3cc6.jpg)
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 01:26:09 AM
The #ack? That pork belly came with skin!

I tried to make chichas but it didn't work at all and now they are dog treats(https://uploads.tapatalk-cdn.com/20200328/05c92a4d0413d057096d2d1218927414.jpg)(https://uploads.tapatalk-cdn.com/20200328/bb2531177352a55617ca787715e7246b.jpg)(https://uploads.tapatalk-cdn.com/20200328/70c2daa7f9e0ac6bcf1f5a2bb0b0fe49.jpg)
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 03:02:53 AM
I'm gonna make bagels now that I have this vat of baked soda water
Title: Re: cooking
Post by: puniraptor on March 28, 2020, 06:37:17 AM
I'm gonna make bagels now that I have this vat of baked soda water
Well my bagels actually just turned out as more pretzels?

I think bagels might just get boiled in normal water?

And they didn't rise right. Pretzels are better anyway(https://uploads.tapatalk-cdn.com/20200328/91aa3d53c279bd22bc117dbf880edc90.jpg)
Title: Re: cooking
Post by: steve dave on March 28, 2020, 06:52:33 AM
damn folks, good job cooking in here
Title: Re: cooking
Post by: steve dave on March 28, 2020, 06:53:17 AM
was going to make the red beans and rice today but forgot to soak the beans last night. may try to instapot them instead. or soak them tonight and make tomorrow. not sure yet.
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 08:25:42 AM
Looking great puni!

^felt weird writing that
Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:02:54 AM
Folks

(https://uploads.tapatalk-cdn.com/20200328/5ed0ad6d90b4ded4b3ef443e619410e4.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:07:17 AM
We’ve suddenly got onions

(https://uploads.tapatalk-cdn.com/20200328/1d5121bf8e8bebb24dcab8d56b9d2489.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:08:29 AM
Oh man, beans and his boy garlic showed up

(https://uploads.tapatalk-cdn.com/20200328/c4e0c8e2713695115d6e16e96c69a8f5.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:10:50 AM
(https://uploads.tapatalk-cdn.com/20200328/69212aacc544b6c7db79f21976afb972.jpg)
Hmmmm


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:11:42 AM
Should I risk it all? Could be a disaster. But if it’s not.....

(https://uploads.tapatalk-cdn.com/20200328/4ae8514d4aaca4855cda6d06c1a3a8c0.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:13:21 AM
These basic bitches showed up

(https://uploads.tapatalk-cdn.com/20200328/b86abded7df3ab8e7e2607b12b9a4aab.jpg)


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Title: Re: cooking
Post by: michigancat on March 28, 2020, 09:14:19 AM
hell yeah sd
Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:15:12 AM
Damn, left their friend in the car. Here she is finally.

(https://uploads.tapatalk-cdn.com/20200328/3712e85de28cdc867db456d1874073b9.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:20:00 AM
Wait, we already have meat. More meat now.

(https://uploads.tapatalk-cdn.com/20200328/625e477ab2919a521cb77ed6b8f0450e.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:20:51 AM
GET IN THERE

(https://uploads.tapatalk-cdn.com/20200328/26daf45d1e8c835c29af70333ac8c047.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:23:29 AM
Look what these onions are in for

(https://uploads.tapatalk-cdn.com/20200328/9aa6765a919afdcb57c054f61853dbdd.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:24:35 AM
Oh man, they love it’s entire guts

(https://uploads.tapatalk-cdn.com/20200328/8a8fb3869ce19cc3761db1eb22396dfa.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:25:03 AM
Look at that color omg

(https://uploads.tapatalk-cdn.com/20200328/fbfb46969aa8a9f7266dee3121a17d41.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:26:08 AM
Calls for half stock and half water which translates to 100% bone broth when translated from the metric system

(https://uploads.tapatalk-cdn.com/20200328/22b3e4aa29cadc59958a0f55ac4ba9fb.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:30:06 AM
Garlic in

(https://uploads.tapatalk-cdn.com/20200328/442d34d4321f1fd905b406b17a82aab3.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:31:17 AM
Getting crowded

(https://uploads.tapatalk-cdn.com/20200328/0636f6b0ad441a389fd6cb7993a800f8.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:32:29 AM
It’s hard AF not to snack on these fellas

(https://uploads.tapatalk-cdn.com/20200328/16639a5b0b52e46ab8fecac6cf9c3557.jpg)


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Title: cooking
Post by: steve dave on March 28, 2020, 09:35:24 AM
Now a break from our sponser. Atlas pepper grinder. The best MF pepper grinder ever even thought of.

(https://uploads.tapatalk-cdn.com/20200328/d1ee1344d94a5a4fe7ee54707c7104c4.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:40:54 AM
See you in like an hour and a half idiot

(https://uploads.tapatalk-cdn.com/20200328/58eae96934d4eeee9f87bc09d04ff7dc.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:44:05 AM
Fresh Thyme was originally invited to this rager but was later kicked out when everyone realized dried thyme was the called for ingredient. Gotta find something for her.

(https://uploads.tapatalk-cdn.com/20200328/71f568e45f2ddcd3bac262a09b20012d.jpg)


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Title: cooking
Post by: steve dave on March 28, 2020, 09:47:59 AM
NSFW!
Check out my well stocked and organized spice cabinet.

(https://uploads.tapatalk-cdn.com/20200328/6757f78617a77ed7f340fc949a26d550.jpg)



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Title: Re: cooking
Post by: DaBigTrain on March 28, 2020, 09:49:04 AM
Why are all the labels not facing the same way
Title: Re: cooking
Post by: michigancat on March 28, 2020, 09:51:53 AM
sd post a recipe that features that tandoori stuff
Title: cooking
Post by: steve dave on March 28, 2020, 09:58:25 AM
Recipe is in my brain so you’re in luck.

Thin cut smart chicken breast
Greek yoghurt
Lemon
That seasoning

Mix it all together and let it sit in it overnight. Then grill it. I do that about every other week. We eat it on rice or chop it up in salads for lunch.


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:00:14 AM
Look at this SOB vent!

(https://uploads.tapatalk-cdn.com/20200328/fab30a5a58af630579f9d3b03e179d4b.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:01:42 AM
We’re adding a cup of salsa. I don’t make the rules.

(https://uploads.tapatalk-cdn.com/20200328/88eb03ca70f905888d9b66f7497faa5d.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:03:54 AM
I spilled ham all over, regroup here folks.

(https://uploads.tapatalk-cdn.com/20200328/1f8d070416463e3c8d0d4497a5e6df04.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:07:49 AM
We’ve got about a cup in the food processor to thicken this thing up

(https://uploads.tapatalk-cdn.com/20200328/0dce51b83272135a54bb3b4ff4298fd9.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:16:42 AM
We’ve got a pretty aggressive boil going. lil sd supervising. Meat back in.

(https://uploads.tapatalk-cdn.com/20200328/009101bb4d83221e489b46749324b88d.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:19:19 AM
Non shown ingredients:

Little bit of apple cider vinegar to kick up the acidity

Little bit of corn starch slurry to thicken it up even more


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:20:28 AM
Texmati rice is done

(https://uploads.tapatalk-cdn.com/20200328/efc7afb231731f9dd316dfbd628c4c3f.jpg)
(https://uploads.tapatalk-cdn.com/20200328/d93bd289856441edd041d6c1bf17cd92.jpg)


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 11:32:44 AM
Let’s get it

(https://uploads.tapatalk-cdn.com/20200328/b2fe54ceffc0e42715d6e94b299164c7.jpg)


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Title: Re: cooking
Post by: pissclams on March 28, 2020, 11:37:17 AM
looks delicious
and the farts it will produce in a cooped up house will be increds
Title: Re: cooking
Post by: CHONGS on March 28, 2020, 12:34:00 PM
Yah, instant pot beans are potent
Title: Re: cooking
Post by: Brock Landers on March 28, 2020, 12:42:56 PM
My goodness sd.  Excellent work.  I guess NSFW warnings don't really apply since most of us are working from home now.
Title: Re: cooking
Post by: pissclams on March 28, 2020, 02:01:16 PM
(https://uploads.tapatalk-cdn.com/20200328/177c96c1fb868885a8282df7571c66da.jpg)
Title: Re: cooking
Post by: pissclams on March 28, 2020, 02:02:20 PM
bread
Title: Re: cooking
Post by: steve dave on March 28, 2020, 02:09:45 PM
Damn, look at that bread. Damn.


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Title: Re: cooking
Post by: star seed 7 on March 28, 2020, 02:10:52 PM
i would stuff all of that in my face rn
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 02:54:13 PM
Nice loaf 'sclams!
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 02:54:26 PM
Amazing story sd
Title: Re: cooking
Post by: steve dave on March 28, 2020, 04:55:47 PM
Amazing story sd
Thank you, may change my name to StoryTellerSteve


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Title: Re: cooking
Post by: catastrophe on March 28, 2020, 05:04:38 PM
Will be subscribing for future episodes
Title: Re: cooking
Post by: Tobias on March 28, 2020, 05:10:58 PM
I did not see the salsa thing coming, amaze
Title: Re: cooking
Post by: steve dave on March 28, 2020, 05:13:59 PM
I did not see the salsa thing coming, amaze

we get weird here
Title: Re: cooking
Post by: KST8FAN on March 28, 2020, 06:29:20 PM
I humbly submit the basic pot roast.  Throw in croc at 10 AM, go for a walk,  do yard work, take a nap, throw in veggies,  watch church via live stream,  eat.


Tom(https://uploads.tapatalk-cdn.com/20200328/bd4b7f086beff1e6e8dd26a573869edd.jpg)

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Title: Re: cooking
Post by: Cire on March 28, 2020, 07:04:02 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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Title: Re: cooking
Post by: Cire on March 28, 2020, 07:04:22 PM
(https://uploads.tapatalk-cdn.com/20200328/177c96c1fb868885a8282df7571c66da.jpg)
I want that


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Title: Re: cooking
Post by: DaBigTrain on March 28, 2020, 07:08:20 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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(https://media3.giphy.com/media/5VZ1D8mlXYtsk/source.gif)
Title: Re: cooking
Post by: Spracne on March 28, 2020, 07:11:28 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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(https://media3.giphy.com/media/5VZ1D8mlXYtsk/source.gif)

Yeah, that's rough ridin' top-shelf. TBT, take notes on the non-tube guac.
Title: Re: cooking
Post by: pissclams on March 28, 2020, 08:47:29 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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great fajitas
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 08:47:39 PM
Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morning
(https://uploads.tapatalk-cdn.com/20200329/27668fcdf205e5b591c2fe2867eed829.jpg)
Title: Re: cooking
Post by: Cire on March 28, 2020, 09:01:35 PM
My wife has been into baking

Mostly sweet rolls and pie crust.

What goes into bread other than yeast and flour??


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Title: Re: cooking
Post by: steve dave on March 28, 2020, 09:27:50 PM
water
Title: Re: cooking
Post by: waks on March 28, 2020, 09:37:40 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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We eating those flowers or are they just there to be pretty and crap?
Title: Re: cooking
Post by: Cire on March 28, 2020, 09:46:08 PM
lol

My elderly neighbor let my daughter pick them


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Title: Re: cooking
Post by: Institutional Control on March 28, 2020, 10:15:59 PM
So, I grilled some flank steak and maybe I didn’t marinate it long enough but I could tell it was still really tough. So, I threw it in the instant pot for 20 minutes and when it came out, it was perfect.


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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:28:18 PM
Some mighty fine eats in there guys!

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:29:10 PM
Morning, kids requested pancakes.  Tip, my secret ingredient aside from some cinnamon and vanilla is allspice.  Goes really good in pancakes and waffles.(https://uploads.tapatalk-cdn.com/20200329/896124ca3d97680815a2393c74749ca2.jpg)

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:30:18 PM
Made a batch of pretzels.(https://uploads.tapatalk-cdn.com/20200329/aa43cc0b6cf1f999c37f9458b1d4e57c.jpg)

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:31:46 PM
Oldest sons pizza.  He does not like sauce so he gets pizza stix as he calls them. (Cheese breadsticks basically)(https://uploads.tapatalk-cdn.com/20200329/cfffeccd1ba9e4410626afb6ae216c7e.jpg)

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:33:06 PM
Youngest son likes olives.  Their pizzas i make using a no knead dough and then i cook them in cast iron skillet.(https://uploads.tapatalk-cdn.com/20200329/ff04127a528ee43aac45c0bbb18d85b7.jpg)

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:35:00 PM
My pizza. Finally broke down and bought 00 flour.  It makes a fine pizza but not sure it is so much better that it's worth 5 times more than my hudson kansas flour.  (https://uploads.tapatalk-cdn.com/20200329/0dee392e3f67fe7cacf01a91599cc3c8.jpg)

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Title: Re: cooking
Post by: halfEmpty on March 28, 2020, 10:37:13 PM
Wife's "pizza"  i don't generally like a bunch of weird stuff on my za, but she does.(https://uploads.tapatalk-cdn.com/20200329/b6c4d1f9a3e6644823606aca681215a4.jpg)

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Title: Re: cooking
Post by: catastrophe on March 28, 2020, 10:54:43 PM
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)

Fajita night


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You stole this from Instagram and nothing you say will convince me otherwise.
Title: Re: cooking
Post by: pissclams on March 28, 2020, 11:22:06 PM
Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morning
(https://uploads.tapatalk-cdn.com/20200329/27668fcdf205e5b591c2fe2867eed829.jpg)
are you doing a cold rise overnight?
ap or bread flour?

i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 11:32:51 PM
Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morning
(https://uploads.tapatalk-cdn.com/20200329/27668fcdf205e5b591c2fe2867eed829.jpg)
are you doing a cold rise overnight?
ap or bread flour?

i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake
This one is an 80% hydration, low yeast for a 24 hr room temp rise - 1g yeast to 400g flour.  Similar to the Jim Lahey no-knead method. 

I’m using an 80/20 mix of 00 and AP flour since when there was no flour available on amazon, I bought 10 kg of 00 flour to have anything.  Not sure how it will work... tune in tomorrow!
Title: Re: cooking
Post by: catastrophe on March 28, 2020, 11:40:30 PM
Seems like a good time to explore sour doughs.
Title: Re: cooking
Post by: 8manpick on March 28, 2020, 11:46:16 PM
Seems like a good time to explore sour doughs.
Yeah it really is. Brb, starting a starter
Title: Re: cooking
Post by: Cire on March 28, 2020, 11:49:02 PM
That za looked Great


Olives fav add


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Title: Re: cooking
Post by: 8manpick on March 29, 2020, 12:18:44 AM
i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake
This seems good.  As far as I can tell, super long cold rise is the ideal.  Even 3-5 days. The changes aren't that drastic, but overall a benefit if you can plan ahead.
Title: Re: cooking
Post by: 8manpick on March 29, 2020, 08:11:10 AM
Ok, now we're talking


(https://uploads.tapatalk-cdn.com/20200329/c0bbe3be6936eb2c4f37dc9a61961f70.jpg)
Title: Re: cooking
Post by: pissclams on March 29, 2020, 08:58:23 AM
you can skip amazon and buy direct from king arthur
Title: Re: cooking
Post by: star seed 7 on March 29, 2020, 09:41:35 AM
I want to be adopted by hE
Title: Re: cooking
Post by: 420seriouscat69 on March 29, 2020, 11:03:38 AM
Ok, now we're talking


(https://uploads.tapatalk-cdn.com/20200329/c0bbe3be6936eb2c4f37dc9a61961f70.jpg)
wtf?!!!
Title: Re: cooking
Post by: 8manpick on March 29, 2020, 11:27:52 AM
Yeast, flour, water and time
Title: Re: cooking
Post by: halfEmpty on March 29, 2020, 11:39:21 AM
Ok, now we're talking


(https://uploads.tapatalk-cdn.com/20200329/c0bbe3be6936eb2c4f37dc9a61961f70.jpg)

Did you get a nice alcohol smell when you checked it this am?  My favorite part of no knead or starters.
Title: Re: cooking
Post by: CHONGS on March 29, 2020, 11:42:24 AM
It's also a good time to explore the world of dutch babies.


https://smittenkitchen.com/2017/01/chocolate-dutch-baby/

(https://smittenkitchendotcom.files.wordpress.com/2017/01/chocolate-dutch-baby.jpg?w=800)
Title: Re: cooking
Post by: 8manpick on March 29, 2020, 11:47:03 AM
Ok, now we're talking


(https://uploads.tapatalk-cdn.com/20200329/c0bbe3be6936eb2c4f37dc9a61961f70.jpg)

Did you get a nice alcohol smell when you checked it this am?  My favorite part of no knead or starters.
Yep, it's heavenly
Title: Re: cooking
Post by: 8manpick on March 29, 2020, 11:48:26 AM
(https://uploads.tapatalk-cdn.com/20200329/15129650df0c9d01e7b21658364eef96.jpg)
(https://uploads.tapatalk-cdn.com/20200329/f22e99a44d6be053361d572c93a8ab36.jpg)
Title: Re: cooking
Post by: waks on March 29, 2020, 12:09:43 PM
Nice crumb
Title: Re: cooking
Post by: michigancat on March 29, 2020, 03:11:22 PM
https://twitter.com/izzy_klee/status/1244331766162300928
Title: Re: cooking
Post by: star seed 7 on March 29, 2020, 03:23:34 PM
Amazing
Title: Re: cooking
Post by: 8manpick on March 29, 2020, 03:25:36 PM
https://twitter.com/izzy_klee/status/1244331766162300928
tough luck mich, clams hE and I are gonna post 'em all
Title: Re: cooking
Post by: pissclams on March 29, 2020, 04:38:00 PM
that crumb is amaze
I need to up my game
Title: Re: cooking
Post by: bucket on March 29, 2020, 04:46:01 PM
https://twitter.com/izzy_klee/status/1244331766162300928

We're forming an alliance with bacteria to fight coronavirus, Isabel!
Title: Re: cooking
Post by: DaBigTrain on April 02, 2020, 04:40:32 PM
I made buffalo chicken wraps last night(no pic) and they were really good. Have leftovers so may eat again tonight!
Title: Re: cooking
Post by: 8manpick on April 02, 2020, 05:45:20 PM
Attn: michcat, more dough fermenting currently
Title: Re: cooking
Post by: KST8FAN on April 03, 2020, 10:18:48 PM
Did some no bake cookies aka oreo balls.  Left over choc went on strawberries.


Tom(https://uploads.tapatalk-cdn.com/20200404/9d3229847547d25afe8f3a314ee72927.jpg)(https://uploads.tapatalk-cdn.com/20200404/b19d5f49d665c89e2aa686a384f5aad2.jpg)(https://uploads.tapatalk-cdn.com/20200404/2eb6d31f93577d92de566215093a21c5.jpg)(https://uploads.tapatalk-cdn.com/20200404/a7e205f21aba82e4cd8726991ab1f687.jpg)

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Title: Re: cooking
Post by: cDubya on April 04, 2020, 01:50:17 PM
So, it's Ramp season. 4lbs of them has so far turned into... Ramp and hot pepper ferment, ghetto rigged pepper jack and ramp cheese(2 pics), ramp dip, dehydrated, and finally, pickled. (https://uploads.tapatalk-cdn.com/20200404/ec397e608a1c53b921b7da191be73949.jpg)(https://uploads.tapatalk-cdn.com/20200404/541c04d2dadcd8eeeb88305cacc70077.jpg)(https://uploads.tapatalk-cdn.com/20200404/3c6f87e5a8a896daf0c2ca42c3f7a815.jpg)(https://uploads.tapatalk-cdn.com/20200404/b2ef462dd3a89e762d2fd3ac09e82f57.jpg)(https://uploads.tapatalk-cdn.com/20200404/efc649d89786726b14155770f5c9d3de.jpg)(https://uploads.tapatalk-cdn.com/20200404/182ac45c16bdf33ffbf53e3ef3cbaa0d.jpg)
Title: Re: cooking
Post by: DaBigTrain on April 04, 2020, 01:56:02 PM
You guys are making me hungry
Title: Re: cooking
Post by: 8manpick on April 08, 2020, 01:05:11 PM
I missed cDubya's ramp pics in here earlier vs the smoking thread... looks great, still want more details.
Title: Re: cooking
Post by: 8manpick on April 08, 2020, 01:06:06 PM
(https://uploads.tapatalk-cdn.com/20200408/413bed73c2b9d38ca8e8f8e3ad63dc32.jpg)
(https://uploads.tapatalk-cdn.com/20200408/62a4fea2c2c64c302ec176f04349752d.jpg)
(https://uploads.tapatalk-cdn.com/20200408/b2d2c64a5ceabb62f1515b6097b901a0.jpg)

Made some bagels
Title: Re: cooking
Post by: puniraptor on April 08, 2020, 03:31:42 PM
Looks like bagels! Did you boil in just water?
Title: Re: cooking
Post by: puniraptor on April 08, 2020, 03:32:32 PM
Is that TJ everything but the bagel seasoning?
Title: Re: cooking
Post by: 8manpick on April 08, 2020, 09:25:01 PM
Looks like bagels! Did you boil in just water?

Boiled in water/baking soda bath, then bake for ~25 minutes at 475°F.  I think it is the TJ's seasoning, Mrs. 8mp had it already.
Title: Re: cooking
Post by: Cire on April 10, 2020, 11:35:53 AM
Sous vide sirloin roast with twice baked cauliflower and green beans with salt and vinegar almonds(https://uploads.tapatalk-cdn.com/20200410/42d6f680fba4c507a603d0ca4f35fef8.jpg)


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Title: Re: cooking
Post by: Stevesie60 on April 10, 2020, 11:53:07 AM
I want that.
Title: Re: cooking
Post by: Cire on April 10, 2020, 11:59:00 AM
Roast beef is by far my fave to sousvide


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Title: Re: cooking
Post by: pissclams on April 10, 2020, 12:43:49 PM
that looks great
Title: Re: cooking
Post by: yoga-like_abana on April 10, 2020, 01:33:25 PM
I'm running out of ideas of what to make anymore
Title: Re: cooking
Post by: steve dave on April 10, 2020, 01:40:51 PM
OFFICIAL COSTCO SHOPPER ALERT! DO NOT BUY. SUPER BARFY!

(https://uploads.tapatalk-cdn.com/20200410/c84e3d5427a14a1d98baa1b267340cae.jpg)


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Title: Re: cooking
Post by: DaBigTrain on April 10, 2020, 01:44:07 PM
:lol:
Title: Re: cooking
Post by: Spracne on April 10, 2020, 01:45:59 PM
I could look this up, but can you order Costco online? If so, how quickly is it delivered? I'm in the mood for some noods.
Title: Re: cooking
Post by: steve dave on April 10, 2020, 02:20:07 PM
I could look this up, but can you order Costco online? If so, how quickly is it delivered? I'm in the mood for some noods.

some items can order online, some not. usually a 2 day delivery in my experience.
Title: Re: cooking
Post by: Cire on April 10, 2020, 02:20:20 PM
There’s delivery but I remember the food items being fairly limited limited


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Title: Re: cooking
Post by: halfEmpty on April 10, 2020, 07:54:21 PM

Made some bagels

Looks great!  With the baking soda did they taste kinda like a pretzel?  I have yet to try my hand at bagels.  I have taken my pizza dough and brushed the rim with hot baking soda water until it gelatinizes.  Pretzel crust flavor.
Title: Re: cooking
Post by: CHONGS on April 10, 2020, 07:57:28 PM
I needed to bust out my dehydrator. I made some cinnamon apples that were to die for.
Title: Re: cooking
Post by: pissclams on April 10, 2020, 08:32:20 PM
I order costco online a lot.  two day shipping has mostly been suspended
Title: Re: cooking
Post by: cDubya on April 12, 2020, 01:39:22 PM
More ramp goodness comin' in hot. We buy about 4lb a week as long as we can get them. Gf made some Ramp Kimchi with the greens today, as I was pickling the bulbs. Threw in some jalapeños to kick up the bite. (https://uploads.tapatalk-cdn.com/20200412/a041d2881a61fd88e4aa8c94c9ef8768.jpg)(https://uploads.tapatalk-cdn.com/20200412/67955f8eaa7036cc73d9d34f13952676.jpg)(https://uploads.tapatalk-cdn.com/20200412/48679a4d0742bf4a84aff82726cddfca.jpg)(https://uploads.tapatalk-cdn.com/20200412/594c33172c2b0228a0eeddda391f45a2.jpg)(https://uploads.tapatalk-cdn.com/20200412/cbee09becc6ac15c613d8587e79792f8.jpg)
Title: Re: cooking
Post by: waks on April 12, 2020, 03:28:06 PM
How long does it take to ferment? I love kimchi but hate waiting for things. I pickled some eggs about a week ago and am dying to get into them.
Title: cooking
Post by: DaBigTrain on April 12, 2020, 04:10:29 PM
cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?
Title: Re: cooking
Post by: cDubya on April 12, 2020, 04:41:36 PM
cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?
I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)

So, yeah, I have a patch, but now that I know theyve established, I'll have to wait another 4 before touching it.
Title: Re: cooking
Post by: DaBigTrain on April 12, 2020, 04:50:35 PM
cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?
I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)

So, yeah, I have a patch, but now that I know theyve established, I'll have to wait another 4 before touching it.
Gotcha. Well hopefully that patch continues to mature! :thumbs:
Title: Re: cooking
Post by: Katpappy on April 12, 2020, 07:00:30 PM
Welp, I looked up ramps and see they are a type of wild onion.  I just ate a few from my yard the other day.  They are very strong tasting and make your breath stink for days.  I grew up in Western Kansas and they grow wild there in pastures.  I would pick them in the spring and would sauté them.  I would put them on grilled cheese sandwiches and on hamburgers.  I had quit eating them around HS time due to bad breath problem.  :D
Title: Re: cooking
Post by: michigancat on April 12, 2020, 07:17:38 PM
Just popped this bad boy in the oven

(https://uploads.tapatalk-cdn.com/20200413/89182119dc8d9e1608044e3f19e20d34.jpg)
Title: Re: cooking
Post by: steve dave on April 12, 2020, 07:40:06 PM
Hell yeah Easter food. I make a broccoli, rice, and cheese casserole that basically tasted like SW KS Easter flashbacks.


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Title: Re: cooking
Post by: Katpappy on April 12, 2020, 07:59:55 PM
Unless my wife or I make it, there is very little SW KS food that can be found in NE KS.  Also, the casserole that Rusty posted and the one SD described look and sound great.
Title: Re: cooking
Post by: IPA4Me on April 13, 2020, 07:37:15 AM
Welp, I looked up ramps and see they are a type of wild onion.  I just ate a few from my yard the other day.  They are very strong tasting and make your breath stink for days.  I grew up in Western Kansas and they grow wild there in pastures.  I would pick them in the spring and would sauté them.  I would put them on grilled cheese sandwiches and on hamburgers.  I had quit eating them around HS time due to bad breath problem.  :D
I enjoy them in scrambled eggs

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Title: Re: cooking
Post by: cDubya on April 13, 2020, 07:41:18 AM
Welp, I looked up ramps and see they are a type of wild onion.  I just ate a few from my yard the other day.  They are very strong tasting and make your breath stink for days.  I grew up in Western Kansas and they grow wild there in pastures.  I would pick them in the spring and would sauté them.  I would put them on grilled cheese sandwiches and on hamburgers.  I had quit eating them around HS time due to bad breath problem.  :D
I enjoy them in scrambled eggs

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Scrambled eggs, fried potatoes, grilled cheese, homemade cheddar biscuits, we put em in everything we can.

Just cleaned up an old hand crank meat grinder this weekend. Going to add some ramps to some quality cuts and have some Ramp burgers!
Title: Re: cooking
Post by: ChiComCat on April 13, 2020, 08:47:18 AM
I made jerky this weekend in my dehydrator for the first time.  It came out pretty solid but I used flank steak so that cuts getting cheaper going forward. 

Also, we did a Nailed It style competition yesterday with a bunch of friends on FB and Zoom.  It was a lot of fun, however, there were also some professional bakers competing that kicked too much ass.
Title: Re: cooking
Post by: Cire on April 14, 2020, 07:28:53 PM
Just popped this bad boy in the oven

(https://uploads.tapatalk-cdn.com/20200413/89182119dc8d9e1608044e3f19e20d34.jpg)
Those look like “party potatoes” in my parts


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Title: Re: cooking
Post by: michigancat on April 14, 2020, 07:30:30 PM
Just popped this bad boy in the oven

(https://uploads.tapatalk-cdn.com/20200413/89182119dc8d9e1608044e3f19e20d34.jpg)
Those look like “party potatoes” in my parts


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We called them funeral potatoes
Title: Re: cooking
Post by: steve dave on April 14, 2020, 08:27:16 PM
Yeah, funeral potatoes.


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Title: Re: cooking
Post by: Spracne on April 14, 2020, 08:33:17 PM
We called them poortatoes.
Title: Re: cooking
Post by: Cire on April 20, 2020, 11:01:14 AM
Cooked up some chorizo with new potatoes for tacos yesterday

Threw an egg over the top of those left over sob’s this morning

(https://uploads.tapatalk-cdn.com/20200420/7e77521f63db3cf37a452ec9bc5d563d.jpg)


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Title: Re: cooking
Post by: 8manpick on April 20, 2020, 11:11:16 AM
Yeah, funeral potatoes.


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funeral potatoes here, or alternatively "fat potatoes"
Title: Re: cooking
Post by: 8manpick on April 20, 2020, 01:55:20 PM
Detroit-ish style pizza today:
(https://uploads.tapatalk-cdn.com/20200420/5aa0703582f8c0aefdac8c808aba8031.jpg)
Title: Re: cooking
Post by: waks on April 20, 2020, 02:03:47 PM
 :lick:
Title: Re: cooking
Post by: star seed 7 on April 20, 2020, 02:05:32 PM
That's a digirno(?) pan pizza. PClams will back me up on this.
Title: Re: cooking
Post by: Katpappy on April 20, 2020, 03:02:10 PM
Kind of reminds me of the cheeseburger pizzas we got in school.  I loved them and would do anything to get a recipe for them.  Does anyone remember their school cafeteria serving these deep pan square pizzas?  They never had seconds when these were served.  :lick:
Title: Re: cooking
Post by: pissclams on April 20, 2020, 04:14:20 PM
digiorno pan confirmed
Title: Re: cooking
Post by: Cire on April 20, 2020, 04:51:43 PM
Detroit-ish style pizza today:
(https://uploads.tapatalk-cdn.com/20200420/5aa0703582f8c0aefdac8c808aba8031.jpg)
Wow, nice work

We did a thin crust that turned out pretty good.

Need a stone or a steel though. Crust was still Little soft.


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Title: Re: cooking
Post by: Kat Kid on April 20, 2020, 05:24:09 PM
8 man that looks fantastic
Title: Re: cooking
Post by: cDubya on April 20, 2020, 05:43:16 PM
It's not the best presentation/photo, but tonight's Asian pork belly with ramp mashed potatoes is amazing. (https://uploads.tapatalk-cdn.com/20200420/21b9f0d52a5845a80864481e578948f2.jpg)
Title: Re: cooking
Post by: Spracne on April 20, 2020, 05:47:00 PM
Nice instagram photo, nonetheless. You're like the Forrest Gump of ramps.
Title: Re: cooking
Post by: cDubya on April 23, 2020, 08:32:54 AM
Nice instagram photo, nonetheless. You're like the Forrest Gump of ramps.
Lol, the gf insists on me taking photos of all this stuff for her to post on FB and rub it in her coworkers stupid faces.
Title: Re: cooking
Post by: pissclams on April 23, 2020, 10:34:23 AM
YO LOSERS, CHECK OUT MY BF'S RAMPS!
Title: Re: cooking
Post by: cDubya on April 23, 2020, 10:38:46 AM
YO LOSERS, CHECK OUT MY BF'S RAMPS!
Lmao.
Title: Re: cooking
Post by: pissclams on April 25, 2020, 04:08:12 PM
(https://uploads.tapatalk-cdn.com/20200425/1c2e881088147de391ab6d85913b0d9c.jpg)

I made these braised short ribs today.  rest them overnight and let the sauce/fat separate, will serve over mashed potatoes (no ramps) tomorrow for sunday dinner
Title: Re: cooking
Post by: AST on April 25, 2020, 04:12:59 PM
Looks awesome.  Fine work clams.
Title: Re: cooking
Post by: CHONGS on April 25, 2020, 04:15:31 PM
I'm thinking enchiladas tonight
Title: Re: cooking
Post by: michigancat on April 25, 2020, 06:26:00 PM
I'm thinking enchiladas tonight
Share your recipe please
Title: Re: cooking
Post by: CHONGS on April 25, 2020, 08:09:20 PM
For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)

Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula.  You only need a few seconds for each one.  You don't want them to burn or else you'll get a pretty bitter sauce.

After they've been toasted put them in a small pan can cover them with water.  Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy.  Strain the water and then tear into smaller pieces.

In a blender, put 1/2 cup of water, the garlic and the cloves.  Blend really well. Slowly add the chiles (adding the additional cup of water a you go along).  You really want this blended well.  Pour the sauce through a fine sieve mesh into a bowl, pressing if needed.   If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do.  The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt.  It's really important you taste the sauce for enough salt.  The salt will cut the bitterness.

The filling:
Really whatever you want. I use the following most of the time:

~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)

Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking).  Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix.  Taste for salt. 

Assembly:

Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).

Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so).  With a spatula underneath it, dip a tortilla in the cooked sauce.  Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven.  Work fast and repeat with the other tortillas.
Title: Re: cooking
Post by: pissclams on April 26, 2020, 06:42:29 PM
Looks awesome.  Fine work clams.
thanks, they were good
not my recipe though, it’s from the new york times
Title: Re: cooking
Post by: AST on April 26, 2020, 07:15:57 PM
 :combofan:
Looks awesome.  Fine work clams.
thanks, they were good
not my recipe though, it’s from the new york times

No worries, you can have someone else's recipe and butcher it.  You did not appear to do that. Good looking cook.
Title: Re: cooking
Post by: Cire on April 27, 2020, 03:24:32 PM
I love braised short ribs and those look awesome

Also I’m going to second using your own chili’s and reconstituting them for any kind of Mexican sauce. So much better than canned or powdered.


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Title: Re: cooking
Post by: Cire on April 27, 2020, 09:48:12 PM
It's not the best presentation/photo, but tonight's Asian pork belly with ramp mashed potatoes is amazing. (https://uploads.tapatalk-cdn.com/20200420/21b9f0d52a5845a80864481e578948f2.jpg)
I make fun of pork belly all the time but I would eat that and take pics and brag about it


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Title: Re: cooking
Post by: puniraptor on April 30, 2020, 04:57:39 AM
#PRETZELTIME(https://uploads.tapatalk-cdn.com/20200430/604a7ea0cba089021fccd14a8be3da09.jpg)
Title: Re: cooking
Post by: puniraptor on April 30, 2020, 04:59:22 AM
My dudes, this cheese sauce(https://uploads.tapatalk-cdn.com/20200430/f8feac632017dbeb0b4bedecf857d7d5.jpg)
Title: Re: cooking
Post by: puniraptor on April 30, 2020, 05:00:39 AM
Crop out the beans.




...but what's that in the distance...
Title: Re: cooking
Post by: puniraptor on April 30, 2020, 05:01:35 AM
 (https://uploads.tapatalk-cdn.com/20200430/fb5f712579ea480ace61dd21bd935637.jpg)
Title: Re: cooking
Post by: puniraptor on April 30, 2020, 05:19:45 AM
The #ack?

I basically almost died in a baked soda steam explosion.

The water was at a rolling boil and I dumped the soda fresh from the oven and it must have flashed to steam and blew a cloud of caustic white chowder that coated everything in a two meter radius.
Title: Re: cooking
Post by: wetwillie on April 30, 2020, 06:49:38 AM
Can’t find that in a bento box. Hot damn that looks good.
Title: Re: cooking
Post by: Cire on April 30, 2020, 10:17:56 AM
(https://uploads.tapatalk-cdn.com/20200430/fb5f712579ea480ace61dd21bd935637.jpg)
Mother of god that looks great

Talk about the cheese sauce


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Title: Re: cooking
Post by: yoga-like_abana on April 30, 2020, 10:37:21 AM
#PRETZELTIME(https://uploads.tapatalk-cdn.com/20200430/604a7ea0cba089021fccd14a8be3da09.jpg)
Pretzel day!
Title: Re: cooking
Post by: 8manpick on April 30, 2020, 11:59:55 AM
Great work Puni!
Title: Re: cooking
Post by: Tobias on April 30, 2020, 08:15:29 PM
tube meat is back!
Title: Re: cooking
Post by: halfEmpty on April 30, 2020, 09:00:59 PM
My dudes, this cheese sauce(https://uploads.tapatalk-cdn.com/20200430/f8feac632017dbeb0b4bedecf857d7d5.jpg)

Sodium citrate FTW!
Title: Re: cooking
Post by: puniraptor on April 30, 2020, 09:33:15 PM
Cheeze Sauze:

5.5 oz extra sharp cheddar, shreddy
0.5 oz taco blend cheese, shredded
1.0 oz COJITA, pinched into crumbles
7 fl oz kirin ichiban that has been simmered with 5 italian sausages to cook them
dash salt
big dash paprika
1 teaspoon SODIUM CITRATE

add to pot over medium heat and stir until perfect.

i did a backflip this was so good on the pretzels.
it made me angry with regret over the previous duration of my life i have lived without use or knowledge of sodium citrate.
Title: Re: cooking
Post by: steve dave on April 30, 2020, 09:37:00 PM
The thing about sodium citrate is how good it is


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Title: Re: cooking
Post by: pissclams on April 30, 2020, 11:28:17 PM
yup, the crap is great
I quit mixing it with cheese years ago and just dip my nachos into the ol’ S.C.
Title: Re: cooking
Post by: ChiComCat on May 01, 2020, 09:59:27 AM
I get sick of people cutting sodium citrate with things.  I wish I could find some that was 100% pure.
Title: Re: cooking
Post by: ben ji on May 01, 2020, 09:39:46 PM
I was born during the Reagan administration and yet my dad has never cooked me ham and beans? Holy crap this is amazing.
Title: Re: cooking
Post by: ben ji on May 01, 2020, 09:43:45 PM
Step 1: Get a spiral cut ham on sale after easter then eat ham sandwiches and ham breakfast for the next week.

Step 2: Cook some red beans in a instapot for 20 minuites then put remaining ham and beans into pot and simmer.

Alright I'm digging this. (https://uploads.tapatalk-cdn.com/20200502/6323e78643a050ef5923ed93265106d7.jpg)
Title: Re: cooking
Post by: ben ji on May 01, 2020, 09:49:04 PM
Step 3- After it has simmered for a couple hours you grab a plate and put a slice of bread on it.

Me: (uh okay?)

Step 4- Pile beans and ham on bread and soak it in juice.

Me: (Yeah, okay!)

Step 4: Put sweet relish on top of ham and beans

Me: (WTF?!??)

(https://uploads.tapatalk-cdn.com/20200502/06fbc7a6790a57a905d7b395c12f90ce.jpg)
Title: Re: cooking
Post by: ben ji on May 01, 2020, 09:50:47 PM
The sweet relish sounded weird but really topped everything off. It was amazing.
Title: Re: cooking
Post by: michigancat on May 01, 2020, 10:32:06 PM
For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)

Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula.  You only need a few seconds for each one.  You don't want them to burn or else you'll get a pretty bitter sauce.

After they've been toasted put them in a small pan can cover them with water.  Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy.  Strain the water and then tear into smaller pieces.

In a blender, put 1/2 cup of water, the garlic and the cloves.  Blend really well. Slowly add the chiles (adding the additional cup of water a you go along).  You really want this blended well.  Pour the sauce through a fine sieve mesh into a bowl, pressing if needed.   If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do.  The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt.  It's really important you taste the sauce for enough salt.  The salt will cut the bitterness.

The filling:
Really whatever you want. I use the following most of the time:

~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)

Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking).  Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix.  Taste for salt. 

Assembly:

Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).

Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so).  With a spatula underneath it, dip a tortilla in the cooked sauce.  Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven.  Work fast and repeat with the other tortillas.

For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)

Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula.  You only need a few seconds for each one.  You don't want them to burn or else you'll get a pretty bitter sauce.

After they've been toasted put them in a small pan can cover them with water.  Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy.  Strain the water and then tear into smaller pieces.

In a blender, put 1/2 cup of water, the garlic and the cloves.  Blend really well. Slowly add the chiles (adding the additional cup of water a you go along).  You really want this blended well.  Pour the sauce through a fine sieve mesh into a bowl, pressing if needed.   If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do.  The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt.  It's really important you taste the sauce for enough salt.  The salt will cut the bitterness.

The filling:
Really whatever you want. I use the following most of the time:

~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)

Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking).  Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix.  Taste for salt. 

Assembly:

Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).

Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so).  With a spatula underneath it, dip a tortilla in the cooked sauce.  Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven.  Work fast and repeat with the other tortillas.

I'm going to try this. I bought too many gaujillo chiles for pozole so this could work great.
Title: Re: cooking
Post by: steve dave on May 02, 2020, 03:32:48 PM
Bitch we’re caramelizing onions here

(https://uploads.tapatalk-cdn.com/20200502/ba82a77e7a967f580e6ed08bff110fcd.jpg)


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Title: Re: cooking
Post by: Spracne on May 02, 2020, 03:34:09 PM
Bitch we’re caramelizing onions here

(https://uploads.tapatalk-cdn.com/20200502/ba82a77e7a967f580e6ed08bff110fcd.jpg)


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Cool. I'll check back in like 7 hours to see how they're turning out.
Title: Re: cooking
Post by: steve dave on May 02, 2020, 03:34:40 PM
You can’t tell from the pic but there is an obscene amount of butter in there


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Title: Re: cooking
Post by: steve dave on May 02, 2020, 03:39:52 PM
Bitch we’re caramelizing onions here

(https://uploads.tapatalk-cdn.com/20200502/ba82a77e7a967f580e6ed08bff110fcd.jpg)


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Cool. I'll check back in like 7 hours to see how they're turning out.
These sweet little ladies have a hot date with some burgers and pork tubes tonight so this is a 2 hour operation.


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Title: Re: cooking
Post by: steve dave on May 02, 2020, 09:10:15 PM
Bad news, too many booze drinks were had and too many onions were eaten and I forgot to get more pics of them but they were about 7/10. Agree with spracs that at least 3 hours were needed for 10/10.


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Title: Re: cooking
Post by: Cire on May 02, 2020, 09:39:51 PM
You need to cover them


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Title: Re: cooking
Post by: ben ji on May 13, 2020, 08:09:10 PM
I'd never eaten mustard greens until a couple of years ago when I started to get into gardening but now I love them.

I planted some in my garden before I bounced out to the cat ranch 2 months ago and they survived.

Sauteed some tonight to go with a steak and OMG, love it.

Recipe(1 serving): grab like 5 huge leaves off the plant and cut the rib out and then slice them about 1-2 inches thick.

Heat up the bacon grease left over in your pan from your morning breakfast.

Mince a clove of garlic, cook garlic for 1 min then add mustard greens and stir it around. Reduce heat to low and throw some salt n pepper in there, cover and cook for like 2 min.

(https://uploads.tapatalk-cdn.com/20200514/242d342c2f0d880dc5a3954a04dc3821.jpg)
Title: Re: cooking
Post by: AST on May 13, 2020, 08:44:36 PM
It is a little late but can I post my posole?  And if so, roja or verde?
Title: Re: cooking
Post by: DaBigTrain on May 13, 2020, 08:45:35 PM
You can post whatever tf you want because I want to see it
Title: Re: cooking
Post by: AST on May 13, 2020, 08:57:26 PM
You can post whatever tf you want because I want to see it

crap, this may take awhile..
Title: Re: cooking
Post by: cDubya on May 13, 2020, 09:06:32 PM
You can post whatever tf you want because I want to see it

crap, this may take awhile..
Throw up a NSFW tag if you don't mind. Lolz
Title: Re: cooking
Post by: AST on May 13, 2020, 09:09:14 PM
(https://uploads.tapatalk-cdn.com/20200514/3af40409739ee26d3a2e23bc64cfc53d.jpg)
(https://uploads.tapatalk-cdn.com/20200514/3d95b101dd12eb08d8d7c7040a7a48f0.jpg)
(https://uploads.tapatalk-cdn.com/20200514/f68839771e368f0e9a7c85dd07fb6954.jpg)
(https://uploads.tapatalk-cdn.com/20200514/ff797b70cbea26c2c1cd4482517cd543.jpg)

Tomatillos, serranos, and poblanos smoked, skinned, and then emulsified.


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Title: Re: cooking
Post by: AST on May 13, 2020, 09:12:11 PM
(https://uploads.tapatalk-cdn.com/20200514/8eb2760b9a243575138cf403e786624e.jpg)
(https://uploads.tapatalk-cdn.com/20200514/2cf6598729953f8879545546182376e7.jpg)
(https://uploads.tapatalk-cdn.com/20200514/27a3bcd56f51a3491447fb1d06aaf0b2.jpg)
(https://uploads.tapatalk-cdn.com/20200514/a9c116bce7b2aeb388fa1d1991ae6edf.jpg)

Spatch & smoke a yarbird.  Sauté onions and garlic, add in cumin, oregano, s&p.


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Title: Re: cooking
Post by: AST on May 13, 2020, 09:16:35 PM
(https://uploads.tapatalk-cdn.com/20200514/64a5ea4dec9a76016c0335235d3645b0.jpg)
(https://uploads.tapatalk-cdn.com/20200514/48dfdc6bd5571b5f1ce1e19bc779ca28.jpg)
(https://uploads.tapatalk-cdn.com/20200514/d91585479b8841af8c1687861f334f17.jpg)
Add broth to onions, mix in emulsified verde.  Put golden hominy on smoker.  Pull some broth out of pot and add buttloads of cilantro, emulsify.  Stir in with broth.  Add pulled chicken and smoked hominy.


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Title: Re: cooking
Post by: AST on May 13, 2020, 09:19:08 PM
(https://uploads.tapatalk-cdn.com/20200514/44035580180481545e874002299f9e0e.jpg)
(https://uploads.tapatalk-cdn.com/20200514/62f5f2908d0d74d976105fac835a7cf4.jpg)
Dis what I end up with, my posole verde.  Usually serve with sliced red onion garnish & lime.  Sometimes I feel cute and add avocado.


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Title: Re: cooking
Post by: pissclams on May 13, 2020, 09:27:38 PM
that looks very flavorful
Title: Re: cooking
Post by: AST on May 13, 2020, 09:29:09 PM
that looks very flavorful

I always err on the side of bold.  It is an absolute mouth-bomb.
Title: Re: cooking
Post by: ben ji on May 13, 2020, 09:58:51 PM
AST just mushed the crap out of my mustard greens. (Looks amazing)
Title: Re: cooking
Post by: steve dave on May 14, 2020, 07:46:29 AM
we should hire AST to cater a summer gE get together once this crap blows over
Title: Re: cooking
Post by: 8manpick on May 14, 2020, 08:11:30 AM
we should hire AST to cater a summer gE get together once this crap blows over
Yes definitely
Title: Re: cooking
Post by: Brock Landers on May 14, 2020, 08:48:59 AM
AST eats real actual food while the rest of us are just trashcanning 24/7.
Title: Re: cooking
Post by: waks on May 14, 2020, 11:19:09 AM
(https://uploads.tapatalk-cdn.com/20200514/64a5ea4dec9a76016c0335235d3645b0.jpg)
(https://uploads.tapatalk-cdn.com/20200514/48dfdc6bd5571b5f1ce1e19bc779ca28.jpg)
(https://uploads.tapatalk-cdn.com/20200514/d91585479b8841af8c1687861f334f17.jpg)
Add broth to onions, mix in emulsified verde.  Put golden hominy on smoker.  Pull some broth out of pot and add buttloads of cilantro, emulsify.  Stir in with broth.  Add pulled chicken and smoked hominy.


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Wait, where did this broth come from? Also, how long does something like that take you to make from start to finish? Looks very involved.
Title: Re: cooking
Post by: AST on May 14, 2020, 11:40:02 AM
(https://uploads.tapatalk-cdn.com/20200514/64a5ea4dec9a76016c0335235d3645b0.jpg)
(https://uploads.tapatalk-cdn.com/20200514/48dfdc6bd5571b5f1ce1e19bc779ca28.jpg)
(https://uploads.tapatalk-cdn.com/20200514/d91585479b8841af8c1687861f334f17.jpg)
Add broth to onions, mix in emulsified verde.  Put golden hominy on smoker.  Pull some broth out of pot and add buttloads of cilantro, emulsify.  Stir in with broth.  Add pulled chicken and smoked hominy.


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Wait, where did this broth come from? Also, how long does something like that take you to make from start to finish? Looks very involved.

Either reserved stock from a previous chicken or chicken stock from store.

About 3 hours if I am absolutely doing nothing else but usually half a day as I am either cooking other stuff at the same time or distracted by beer or both.
Title: Re: cooking
Post by: Stevesie60 on May 14, 2020, 07:04:25 PM
Two nights ago I made the spiciest pizza I've ever had, probably a top 3 dish I've ever made in terms of spice. Debated putting this in the Trash Can thread based on how my intestines have reacted, but it was so damn good I couldn't bring myself to do it.
Title: Re: cooking
Post by: waks on May 14, 2020, 09:58:18 PM
Two nights ago I made the spiciest pizza I've ever had, probably a top 3 dish I've ever made in terms of spice. Debated putting this in the Trash Can thread based on how my intestines have reacted, but it was so damn good I couldn't bring myself to do it.
Ever tried Truff hot sauce? It's great as a pizza sauce when mixed with marinara. Extra hot is better than the other two varieties though.
Title: Re: cooking
Post by: 8manpick on May 16, 2020, 01:46:56 PM
made these buns: https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODc0MTIxNjIxNjc3NDUy?igshid=q6g5zjuhqr1f&story_media_id=2306151905335066508

(https://uploads.tapatalk-cdn.com/20200516/a718d1bda0feeee075e4cc9104bfcf5e.jpg)

(https://uploads.tapatalk-cdn.com/20200516/c596d7e00363842d951bb698dcd6509f.jpg)
(https://uploads.tapatalk-cdn.com/20200516/cdcb877e53e4e2d9e45d06275ec88a0a.jpg)
Title: Re: cooking
Post by: waks on May 16, 2020, 02:25:11 PM
Hey 8man, I like your buns  :surprised:
Title: Re: cooking
Post by: Katpappy on May 16, 2020, 06:40:42 PM
No Kinky Sex Talk ITT.  :surprised:
Title: Re: cooking
Post by: AST on May 23, 2020, 01:37:53 PM
Parents in town visiting so I made everyone a belated mother’s day meal.

Pulled some lean smoked brisket out of the freezer and made hash and also pancakes because the wife requested.

(https://i.imgur.com/QzxyqgR.jpg)

(https://i.imgur.com/u6gyoRe.jpg)

(https://i.imgur.com/DNWpBpL.jpg)

(https://i.imgur.com/7T7XM8x.jpg)

Those green onions low-key could be the best thing on the plate.
Title: Re: cooking
Post by: pissclams on May 23, 2020, 06:27:40 PM
casamigos
Title: Re: cooking
Post by: Stevesie60 on May 23, 2020, 07:25:30 PM
Damn, AST. I'm fuckin jealous.
Title: Re: cooking
Post by: AST on May 23, 2020, 08:01:35 PM
 :nono:
Damn, AST. I'm fuckin jealous.

Not my intent.  Just like to share my love of all things food.
Title: Re: cooking
Post by: Tobias on May 24, 2020, 12:25:46 AM
even that bacon is pornographic
Title: Re: cooking
Post by: Tobias on May 24, 2020, 12:26:13 AM
this thread def gets me horned up
Title: cooking
Post by: Cire on June 02, 2020, 12:40:37 AM
(https://uploads.tapatalk-cdn.com/20200602/06db20abd297ba15bdf015b41885695f.jpg)
This has been a regular quarantine breakfast/lunch.

Black or pinto beans
Bacon
Garlic/onion
Carrot
Chili
Tomato/onion/cilantro


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Title: Re: cooking
Post by: pissclams on June 02, 2020, 08:23:10 AM
i would call that dish, "Bowl of Farts"
Title: Re: cooking
Post by: IPA4Me on June 02, 2020, 08:44:35 AM
and heartburn
Title: Re: cooking
Post by: Cire on June 02, 2020, 08:50:15 AM
If you eat legumes regularly they don’t make you gassy.


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Title: Re: cooking
Post by: 420seriouscat69 on June 02, 2020, 08:58:45 AM
casamigos
It's the hottest thing on the block right now.
Title: Re: cooking
Post by: 8manpick on June 02, 2020, 09:02:45 AM
I think it looks great, cire
Title: Re: cooking
Post by: pissclams on June 02, 2020, 09:14:13 AM
casamigos
It's the hottest thing on the block right now.

a private equity firm that my last company owed a lot of money to sent me a bottle, it was delicious.  easily my favorite
Title: Re: cooking
Post by: 420seriouscat69 on June 02, 2020, 09:52:47 AM
casamigos
It's the hottest thing on the block right now.

a private equity firm that my last company owed a lot of money to sent me a bottle, it was delicious.  easily my favorite
:thumbs: Yes, sir. My uncle is really into it right now. We sip on it out on the golf course.
Title: Re: cooking
Post by: CHONGS on June 06, 2020, 04:11:36 PM
Carnitas caseras tonight!
Title: Re: cooking
Post by: michigancat on June 06, 2020, 04:12:48 PM
Carnitas caseras tonight!
Btw I tried your enchilada sauce and ruined it with too much salt but I used a little bit for shredded chicken and nachos
Title: Re: cooking
Post by: CHONGS on June 06, 2020, 04:17:25 PM
Yeah it's tricky the first time or so to get the salt right
Title: Re: cooking
Post by: pissclams on June 06, 2020, 06:21:44 PM
sodium, man
Title: Re: cooking
Post by: michigancat on June 06, 2020, 06:27:24 PM
sodium, man
When you use fresh things and add it on your own there's nothing to worry about!
Title: Re: cooking
Post by: CHONGS on June 06, 2020, 06:31:06 PM
What's crazy is that it's like a rock we eat. We eat tiny rocks! And if we don't we'll surely die!
Title: Re: cooking
Post by: Cire on June 07, 2020, 06:47:38 AM
Did you guys do the experiment where you crush a bunch of special k in a beaker of water and then a magnet pulls the iron out?

That freaked me out in 9 Th grade


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Title: Re: cooking
Post by: waks on June 07, 2020, 05:59:07 PM
This is the first I've heard of such an experiment and now I want to do this.
Title: Re: cooking
Post by: Cire on June 07, 2020, 06:16:26 PM
This is the first I've heard of such an experiment and now I want to do this.
https://youtu.be/ZIyKe9VE6o8


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Title: Re: cooking
Post by: KST8FAN on July 03, 2020, 09:49:36 PM
Home made ice cream for the 4th tomorrow.

Tom(https://uploads.tapatalk-cdn.com/20200704/50c01a5f84a37dfa41e6ec76c0c4923e.jpg)

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Title: Re: cooking
Post by: steve dave on July 03, 2020, 09:52:42 PM
Tom, that is elite AF. reminds me of the cow farm days.
Title: Re: cooking
Post by: Stevesie60 on July 03, 2020, 10:18:17 PM
You guys, this probably goes in the grill thread but I don't want to find it. ChiCat roasted a whole rough ridin' pig today for his bday and it was so goddamn delicious it would have blown your minds AND tastebuds right out of your fat faces.
Title: Re: cooking
Post by: 8manpick on July 03, 2020, 10:21:41 PM
Thanks for taking pics, Jake
Title: Re: cooking
Post by: Stevesie60 on July 03, 2020, 10:25:09 PM
There were like 5 seconds between it being set on the table and it being cut tf up. He cut it all by himself and it only took like.....I dunno, how long does it take to count to 10? Like that long.
Title: Re: cooking
Post by: steve dave on July 03, 2020, 10:26:46 PM
nice work on the report. knew we could depend on you downgrades.
Title: Re: cooking
Post by: Stevesie60 on July 03, 2020, 11:30:18 PM
I just like to live in the moment, ya know? Also, "hey guys, could you not eat that yet? Gotta take a pic for my sorori......I mean my sports buds" doesn't flow off my tongue as well as you might think.
Title: Re: cooking
Post by: bucket on July 03, 2020, 11:37:54 PM
Home made ice cream is the best. Never did it as elite as that.
Title: Re: cooking
Post by: pissclams on July 04, 2020, 02:43:00 PM
I scratch made some pimento cheese, it looks like a garbled mess but tastes great

(https://uploads.tapatalk-cdn.com/20200704/cd5aa80b041ae9ddb19a4e9b95cb1784.jpg)
Title: Re: cooking
Post by: DaBigTrain on July 04, 2020, 03:03:13 PM
I made freedom ‘chos a little bit ago but already smashed them and no pic sorry
Title: Re: cooking
Post by: KST8FAN on July 04, 2020, 06:36:12 PM
Mom can't join us,  due to quarantine,  but her deviled eggs are here.

Tom(https://uploads.tapatalk-cdn.com/20200704/0b4becfd38ee7162c88288cd4fb90034.jpg)

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Title: Re: cooking
Post by: michigancat on July 04, 2020, 06:53:09 PM
i'm cooking ribs on a gas grill. made homemade gates rub and sauce which turned out really great!

(posting here to avoid bbq snobs)
Title: Re: cooking
Post by: KST8FAN on July 04, 2020, 07:14:54 PM
Ice cream on top of my wife's chocolate sheet cake. 


Tom(https://uploads.tapatalk-cdn.com/20200705/154655014820d97e5e7fdd77132607b4.jpg)

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Title: Re: cooking
Post by: DaBigTrain on July 21, 2020, 05:27:46 PM
Chicken taco salad night!

(https://uploads.tapatalk-cdn.com/20200721/bcc55aa40b955db9132426ed06dd14cd.plist)
Title: Re: cooking
Post by: Spracne on July 21, 2020, 05:40:14 PM
Nothing like fresh guac and cheese off the block :lick:
Title: Re: cooking
Post by: DaBigTrain on July 21, 2020, 06:00:19 PM
The word
Title: Re: cooking
Post by: Spracne on July 22, 2020, 12:24:14 PM
I bought 8 of these at Dollar Tree at 2/$1. For $1 plus 2 slices of bread I had a lunch that is quick, easy, cheap, very filling and surprisingly tasty. Winner, winner!!

(https://s3media.247sports.com/Uploads/Assets/690/845/9845690.jpeg?width=600&fit=bounds)
Title: Re: cooking
Post by: DaBigTrain on July 22, 2020, 12:32:45 PM
Belongs in treating your body like garbage thread
Title: Re: cooking
Post by: Institutional Control on July 22, 2020, 12:34:02 PM
Baked some chicken tenders in almond flour last night and I think they were the best chicken fingers I've ever made.
Title: Re: cooking
Post by: Spracne on July 22, 2020, 02:25:44 PM
Got hungry again so I whipped up some asian fusion tacos :lick:

(https://s3media.247sports.com/Uploads/Assets/695/845/9845695.jpeg?width=600&fit=bounds)
Title: Re: cooking
Post by: pissclams on July 22, 2020, 02:29:46 PM
oh wow, the kimono taco.  looks delcious. 
Title: Re: cooking
Post by: steve dave on July 22, 2020, 02:36:22 PM
Konichiwa Senor!


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Title: Re: cooking
Post by: pissclams on July 22, 2020, 10:53:53 PM
oh wow, the kimono taco.  looks delcious. 
delcious?  p cool word invention
Title: Re: cooking
Post by: DaBigTrain on July 22, 2020, 10:57:01 PM
I like it
Title: Re: cooking
Post by: Cire on July 22, 2020, 11:12:17 PM
Konichiwa Senor!


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Ha


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Title: Re: cooking
Post by: puniraptor on July 22, 2020, 11:27:10 PM
not a taco, but a regular convenience store food here is a wad of yakisoba noodles in a hotdog bun

its called soba sando

tortillas are usually used for hotpocket like wraps
Title: Re: cooking
Post by: waks on July 22, 2020, 11:29:53 PM
not a taco, but a regular convenience store food here is a wad of yakisoba noodles in a hotdog bun

its called soba sando

tortillas are usually used for hotpocket like wraps
This is the kind of content that I subscribe for.
Title: Re: cooking
Post by: puniraptor on July 22, 2020, 11:36:03 PM
i have never really wanted to eat one. but maybe now i will. for the subscribers.

i like to eat yakisoba but i just dont think the experience will be improved by eating it room temp out of a hot dog bun.
Title: Re: cooking
Post by: steve dave on July 23, 2020, 07:26:43 AM
You don’t know until you stuff it down your mouth throat.


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Title: Re: cooking
Post by: Cire on August 08, 2020, 10:24:39 PM
Sous vide then seared salmon on quinoa salad

This was an imperfect foods order turned out pretty preetay Good

(https://uploads.tapatalk-cdn.com/20200809/d70e7eb7e19746e7b424ba33d258c3c1.jpg)


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Title: Re: cooking
Post by: DaBigTrain on September 10, 2020, 06:27:24 PM
Philly cheesesteak burrito night

(https://uploads.tapatalk-cdn.com/20200910/b20c4476cd1d4346b6929954677fb69e.jpg)
Title: Re: cooking
Post by: pissclams on September 10, 2020, 09:05:43 PM
i’m not mad at it but why eff with a classic?  i mean, if given a choice i’d eat a philly sandwich 10/10 over this.
Title: Re: cooking
Post by: DaBigTrain on September 10, 2020, 09:17:27 PM
Have you ever invented a new food, ‘clams?
Title: Re: cooking
Post by: pissclams on September 10, 2020, 09:23:24 PM
a billion
Title: Re: cooking
Post by: michigancat on September 10, 2020, 10:21:08 PM
That burrito's the capital of barf city usa
Title: Re: cooking
Post by: DaBigTrain on September 10, 2020, 10:23:43 PM
That burrito's the capital of barf city usa
Just like your face
Title: Re: cooking
Post by: steve dave on September 11, 2020, 06:52:22 AM
you can get a philly burrito at pepperjax.

protip: don't.
Title: Re: cooking
Post by: waks on September 11, 2020, 11:22:45 AM
The cheesesteak burrito at Lucha is pretty good.
Title: Re: cooking
Post by: Cire on September 11, 2020, 11:49:02 AM
Applebees used to have a Tijuana Philly that was unbelievably delicious when I was in college
Title: Re: cooking
Post by: pissclams on September 13, 2020, 01:06:35 PM
(https://uploads.tapatalk-cdn.com/20200913/f43c6493a5addc34dbc50b96839de81f.jpg)

biscuits and gravy over sunny side up eggs

I use thyme, white pepper, butter, and red pepper flakes in my gravy recipe
Title: Re: cooking
Post by: bucket on September 13, 2020, 01:19:46 PM
You did great, kid!
Title: Re: cooking
Post by: pissclams on September 13, 2020, 07:00:10 PM
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)

I fried up a couple of pounds of bang bang shrimp, so good
Title: Re: cooking
Post by: DaBigTrain on September 13, 2020, 07:55:37 PM
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)

I fried up a couple of pounds of bang bang shrimp, so good

How many pounds did you end up smashing?
Title: Re: cooking
Post by: pissclams on September 13, 2020, 09:11:48 PM
probably like 1.25
Title: Re: cooking
Post by: Katpappy on September 13, 2020, 10:57:47 PM
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)

I fried up a couple of pounds of bang bang shrimp, so good

Are those shrimp on fried rice?  Looks tasty.    :lick:
Title: Re: cooking
Post by: pissclams on September 13, 2020, 11:30:49 PM
it’s corn meal battered then fried then dipped in sauce made of mayo, siracha, red chili sauce
the rice is just texmani
Title: Re: cooking
Post by: GregKSU1027 on September 15, 2020, 10:03:42 AM
it’s corn meal battered then fried then dipped in sauce made of mayo, siracha, red chili sauce
the rice is just texmani
Is that hello kitty soy sauce?


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Title: Re: cooking
Post by: pissclams on September 15, 2020, 02:57:19 PM
yes, of course it is
Title: Re: cooking
Post by: puniraptor on September 15, 2020, 04:50:03 PM
But what's the pale item in the bottom right of the frame?
Title: Re: cooking
Post by: WillieWatanabe on September 15, 2020, 04:50:37 PM
 :fatty:
Title: Re: cooking
Post by: Katpappy on September 15, 2020, 10:28:21 PM
But what's the pale item in the bottom right of the frame?

Of course it's the dick of the last dude who tried to horn in on the deliciousness.   :gocho:
Title: Re: cooking
Post by: AST on September 16, 2020, 06:33:06 PM
Blacked Red Snapper tacos.  Topped with a homemade Mango corn salsa with honey, cilantro, & lime.  Along with fried Serrano peppers and Cotija cheese.

(https://uploads.tapatalk-cdn.com/20200916/9e3daf4d0c82f13241e8c232cc436be9.jpg)

(https://uploads.tapatalk-cdn.com/20200916/d7353de59ed62c5bb70c8de0c04777ad.jpg)
(https://uploads.tapatalk-cdn.com/20200916/5053bacb77c5acab7cd8d0a62dee6a61.jpg)
(https://uploads.tapatalk-cdn.com/20200916/f9b8fb6641c89e06da4aefc56b009911.jpg)


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Title: Re: cooking
Post by: steve dave on September 16, 2020, 06:34:13 PM
I would eat that every day for the rest of my life. What is the blackened seasoning?


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Title: Re: cooking
Post by: AST on September 16, 2020, 06:35:44 PM
I would eat that every day for the rest of my life. What is the blackened seasoning?


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I mixed smoked paprika, cayenne, garlic chowder, onion chowder, sea salt, black pepper, parsley, thyme, oregano.
Title: Re: cooking
Post by: AST on September 16, 2020, 06:37:13 PM
You can also find already made ones at the store but they are almost always entirely too salty.  And I love salt.
Title: Re: cooking
Post by: star seed 7 on September 16, 2020, 06:47:07 PM
I'm a total slut for blackened seasoning
Title: Re: cooking
Post by: steve dave on September 16, 2020, 07:37:14 PM
I'm a total slut for blackened seasoning
Yes, it’s so horny


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Title: Re: cooking
Post by: Katpappy on September 16, 2020, 08:54:02 PM
I'm a total slut for blackened seasoning
Yes, it’s so horny


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That did it; I got my dick out and no blackened seasoning in sight!  :drool:
Title: Re: cooking
Post by: Stevesie60 on September 18, 2020, 06:23:59 PM
You guys, I got a bag full of scorpion peppers that come in at 2mil scovilles (jalepenos are around 5000)!!!

What do I even do with these rough customers? Put one in a 20 gallon pot of chili?
Title: Re: cooking
Post by: steve dave on September 18, 2020, 07:13:29 PM
Feed to your enemies


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Title: Re: cooking
Post by: AST on September 18, 2020, 07:30:35 PM
You guys, I got a bag full of scorpion peppers that come in at 2mil scovilles (jalepenos are around 5000)!!!

What do I even do with these rough customers? Put one in a 20 gallon pot of chili?

The correct use of those is to record yourself eating them along with the ensuing chaos.  We win, the internet wins, but you lose.  More people win than lose though so the humanitarian in you should do it.
Title: Re: cooking
Post by: waks on September 19, 2020, 08:14:12 PM
You guys, I got a bag full of scorpion peppers that come in at 2mil scovilles (jalepenos are around 5000)!!!

What do I even do with these rough customers? Put one in a 20 gallon pot of chili?

The correct use of those is to record yourself eating them along with the ensuing chaos.  We win, the internet wins, but you lose.  More people win than lose though so the humanitarian in you should do it.
If not this then make a hot sauce with them.
Title: Re: cooking
Post by: yoga-like_abana on September 23, 2020, 03:09:57 PM
brother in law gave me some chicken of the woods(mushrooms) have no clue how to cook them and never had them but if they are even half as good as morel shrooms they will be awesome.
Title: Re: cooking
Post by: Katpappy on September 23, 2020, 10:13:52 PM
Fall mushrooms in Kansas?  What do they look like.
 :worthless:                         
Title: Re: cooking
Post by: DaBigTrain on October 13, 2020, 10:29:47 PM
Made this rice and veggie chicken bowl with other stuff today for lunch :lick:

Hopefully the picture is big enough for you guys to see

(https://uploads.tapatalk-cdn.com/20201014/72b39ce0244681634bf02770b20e83f4.jpg)
Title: Re: cooking
Post by: AST on October 16, 2020, 07:54:35 PM
Venison Carbonadde tonight, although with smoked axis.  A little bacon, stout beer, onions, and garlic.  Homemade buttered egg noodles.  Very rich but I am content.

(https://uploads.tapatalk-cdn.com/20201017/63af848ee59512fa83008d5e1b01ece6.jpg)
(https://uploads.tapatalk-cdn.com/20201017/15ba0625fd5ae8ef826fb68bf6531e1a.jpg)
(https://uploads.tapatalk-cdn.com/20201017/7bae111ab0591a91fea09b844a6614ef.jpg)
(https://uploads.tapatalk-cdn.com/20201017/5f1ac8229f1fad122430158974ea6b08.jpg)
(https://uploads.tapatalk-cdn.com/20201017/2ff1ae9007765a7d3e3d8c7784b25772.jpg)
(https://uploads.tapatalk-cdn.com/20201017/cee385015b617458ff80f660698106b2.jpg)


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Title: Re: cooking
Post by: steve dave on October 16, 2020, 09:15:44 PM
what the actual eff AST


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Title: Re: cooking
Post by: steve dave on October 16, 2020, 09:15:58 PM
Infuriating


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Title: Re: cooking
Post by: mocat on October 16, 2020, 09:19:00 PM
Jfc that backsplash
Title: Re: cooking
Post by: AST on October 16, 2020, 09:29:23 PM
what the actual eff AST


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 :sdeek: What I do this time?
Title: Re: cooking
Post by: WillieWatanabe on October 16, 2020, 09:33:06 PM
how much does that pot weigh?
Title: Re: cooking
Post by: AST on October 16, 2020, 09:35:16 PM
Jfc that backsplash

It was a labor of love.  I considered ripping it out and starting over because there are spots in it I do not like.  But I left it because at the end of the day, I do not work in tile and I have a job.



(https://uploads.tapatalk-cdn.com/20201017/221b6c34bd93d9a458b330aa3fe30c8e.jpg)
(https://uploads.tapatalk-cdn.com/20201017/1d19ee23f450ef409e55b669eb295492.jpg)


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Title: Re: cooking
Post by: Katpappy on October 16, 2020, 09:36:02 PM
  :lick: :drink: :Not Worthy:
Title: Re: cooking
Post by: AST on October 16, 2020, 09:37:37 PM
how much does that pot weigh?

Probably 20-25lbs with lid.  Idk, could be less and I am just getting old.
Title: Re: cooking
Post by: Cire on October 16, 2020, 09:38:29 PM
Wow


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Title: Re: cooking
Post by: Spracne on October 16, 2020, 09:43:56 PM
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)

I fried up a couple of pounds of bang bang shrimp, so good

And the necrotic dong in the bottom right corner. Did we get to the bottom of this?
Title: Re: cooking
Post by: AST on October 16, 2020, 09:46:01 PM
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)

I fried up a couple of pounds of bang bang shrimp, so good

And the necrotic dong in the bottom right corner. Did we get to the bottom of this?

To me it looks like an inward arched foot to me.  Bringing a whole new meaning to foot fetish for aome of you guys apparently.
Title: Re: cooking
Post by: DaBigTrain on October 16, 2020, 10:34:34 PM
AST cooked that in an actual restaurant. There’s no way that’s in a house.
Title: Re: cooking
Post by: Institutional Control on October 16, 2020, 11:14:46 PM
AST cooked that in an actual restaurant. There’s no way that’s in a house.
In a subway obvs.


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Title: Re: cooking
Post by: waks on October 17, 2020, 12:43:08 AM
Venison Carbonadde tonight, although with smoked axis.  A little bacon, stout beer, onions, and garlic.  Homemade buttered egg noodles.  Very rich but I am content.

(https://uploads.tapatalk-cdn.com/20201017/63af848ee59512fa83008d5e1b01ece6.jpg)
(https://uploads.tapatalk-cdn.com/20201017/15ba0625fd5ae8ef826fb68bf6531e1a.jpg)
(https://uploads.tapatalk-cdn.com/20201017/7bae111ab0591a91fea09b844a6614ef.jpg)
(https://uploads.tapatalk-cdn.com/20201017/5f1ac8229f1fad122430158974ea6b08.jpg)
(https://uploads.tapatalk-cdn.com/20201017/2ff1ae9007765a7d3e3d8c7784b25772.jpg)
(https://uploads.tapatalk-cdn.com/20201017/cee385015b617458ff80f660698106b2.jpg)


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Dude GTOOMF w/ this crap man. Leave this crap to DBT. eff.
Title: Re: cooking
Post by: AST on October 17, 2020, 01:01:58 AM
Venison Carbonadde tonight, although with smoked axis.  A little bacon, stout beer, onions, and garlic.  Homemade buttered egg noodles.  Very rich but I am content.


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Dude GTOOMF w/ this crap man. Leave this crap to DBT. eff.


  :ohno:
Title: Re: cooking
Post by: waks on October 17, 2020, 01:04:26 AM
 :D
Title: Re: cooking
Post by: DaBigTrain on October 17, 2020, 09:54:08 AM
:confused:
Title: Re: cooking
Post by: AST on October 17, 2020, 10:04:29 AM
:confused:

Going off time of post and day of week, I have money on waks being a little too far into grandma’s cough syrup last night
Title: Re: cooking
Post by: waks on October 17, 2020, 10:52:40 AM
:confused:
I think the rationale at the time was that you post food pics sometimes and I was suggesting that AST's food looked lousy when obviously it looks like the greatest crap ever made.
Title: Re: cooking
Post by: steve dave on October 17, 2020, 12:11:08 PM
AST : Foodporn as DBT : shittyfoodporn


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Title: Re: cooking
Post by: DaBigTrain on October 17, 2020, 12:18:48 PM
 :adored:
Title: Re: cooking
Post by: IPA4Me on October 17, 2020, 09:45:03 PM
I microwaved the lasagna that IPA Fiance bought at Costco. One slice for lunch. One slice for dinner. Ballin.

On a cooking note, we started Hello Fresh last week. Quite nice. Enjoy preparing dinner together.

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Title: Re: cooking
Post by: waks on October 18, 2020, 07:20:07 AM
AST : Foodporn as DBT : shittyfoodporn


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SD gets it
Title: Re: cooking
Post by: AST on October 22, 2020, 07:46:25 PM
Making a new potato tonight along with pork chops off of the stone.

New potato tryout tonight.  Bacon chopped and browned, add shallots, add garlic, add baby potatoes, add chicken broth, add rosemary, thyme, s&p, and butter and then simmer down.  (https://uploads.tapatalk-cdn.com/20201023/e7a2e58e8ce0d340678d14956abf2e3d.jpg)


Trying to settle on the seasoning for the chops.

(https://uploads.tapatalk-cdn.com/20201023/0a64ed7b825f49bee9011f1ebeceea1c.jpg)


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Title: Re: cooking
Post by: steve dave on October 22, 2020, 07:48:54 PM
Go flour imo


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Title: Re: cooking
Post by: AST on October 22, 2020, 07:49:30 PM
Go flour imo


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Schnitzel  :ROFL:
Title: Re: cooking
Post by: pissclams on October 22, 2020, 07:50:39 PM
did you brown the shallots and garlic or cook it at all first?
Title: Re: cooking
Post by: AST on October 22, 2020, 08:11:25 PM
did you brown the shallots and garlic or cook it at all first?
Brown bacon, add shallots & brown, add garlic & brown, add potatoes and then immediately broth to cover up.  Then the seasoning.

The chops are on stealth mode.  I LOVE FALL!

(https://uploads.tapatalk-cdn.com/20201023/5e325f399cf37c01216b79b992178043.jpg)


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Title: Re: cooking
Post by: AST on October 22, 2020, 08:30:38 PM
Potatoes rocked.  I may never make them another way.

(https://uploads.tapatalk-cdn.com/20201023/b8f39e1330f45f908700af8f1db082eb.jpg)


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Title: Re: cooking
Post by: steve dave on October 22, 2020, 08:50:36 PM
AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.
Title: Re: cooking
Post by: steve dave on October 22, 2020, 08:51:10 PM
it's the other white meat, not the other red ass wormy meat (owned x2)
Title: Re: cooking
Post by: AST on October 22, 2020, 09:04:01 PM
AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.

That leaves more for me as you eat your overcooked pork.  Thank you for the extra helping.  This is not 1800 when you are not able to freeze pork for 30 days to kill off any undesirable worms or such. 

Fresh slaughtered pork cooked to medium rare = a bad time.  Any store bought pork or self slaughtered pork, that has already been frozen for a considerable length, cooked to medium rare is on par with and can be better than beef steak medium rare.

Owned to infinity.
Title: Re: cooking
Post by: steve dave on October 22, 2020, 09:13:09 PM
gross (owned x 3)
Title: Re: cooking
Post by: halfEmpty on October 22, 2020, 09:30:04 PM
AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.

That leaves more for me as you eat your overcooked pork.  Thank you for the extra helping.  This is not 1800 when you are not able to freeze pork for 30 days to kill off any undesirable worms or such. 

Fresh slaughtered pork cooked to medium rare = a bad time.  Any store bought pork or self slaughtered pork, that has already been frozen for a considerable length, cooked to medium rare is on par with and can be better than beef steak medium rare.

Owned to infinity.
Yep,  no dried out pork for me.  145-150
 :cheers:
Title: Re: cooking
Post by: Cire on October 22, 2020, 09:49:03 PM
140 aaaaand rest IMO

Had some pink pork and roasted acorn squash tonight!


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Title: Re: cooking
Post by: DaBigTrain on October 22, 2020, 10:15:12 PM
I stand with SD (owned x4) for making me feel extremely inadequate on my cooking skills.
Title: Re: cooking
Post by: ChiComCat on October 23, 2020, 08:14:05 AM
Made some beef ribs I picked up from the Local Pig in KC last night.  Didn't take a picture but the ribs looked about this marbled pre-cook.  Ridiculously good and highly recommend.
(https://i.pinimg.com/originals/47/d6/6b/47d66b87a0cda88b96fb38735939fa40.jpg)
Title: Re: cooking
Post by: 8manpick on October 23, 2020, 08:27:47 AM
(https://uploads.tapatalk-cdn.com/20201023/e673e66c27a27b9a5a642def8633ee31.jpg)
Did a roast last weekend. 132 degrees, 48 hours then sear.
Title: Re: cooking
Post by: pissclams on October 23, 2020, 08:52:20 AM
chicat what was the price per pound on those short ribs?  i usually only buy them on sale at whole foods when they're on sale for $5/$6 lb.

being that you're going to braise them anyway, why choose to pay local pig prices?  i've done it but it doesn't make a lot of sense for some cuts.
Title: Re: cooking
Post by: ChiComCat on October 23, 2020, 08:55:50 AM
Closer to $10, I think.  I usually stop by when I'm in KC and get whatever sounds good to me so it's not like I'm paying those prices for my everyday meals but these were worth every penny.
Title: Re: cooking
Post by: pissclams on October 23, 2020, 09:17:12 AM
$10 is what whole foods sells when not on sale so not crazy except you have to buy like 4/5 pounds to get a couple meals worth
Title: Re: cooking
Post by: AST on October 23, 2020, 10:40:13 AM
Great looking roast 8mp
Title: Re: cooking
Post by: michigancat on October 24, 2020, 08:56:43 PM
So Long dip

(https://uploads.tapatalk-cdn.com/20201025/bf39b75c83a437bb916828161afb95ff.jpg)
Title: Re: cooking
Post by: wetwillie on October 24, 2020, 09:01:58 PM
Why has ‘clams forsaken us :frown:
Title: Re: cooking
Post by: DaBigTrain on October 24, 2020, 09:07:44 PM
Would smash mich
Title: Re: cooking
Post by: steve dave on October 24, 2020, 09:12:38 PM
crap


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Title: Re: cooking
Post by: AST on October 24, 2020, 09:23:04 PM
That looks like some of the best “eat after a long day of drinking” ever concocted.
Title: Re: cooking
Post by: Cire on October 24, 2020, 09:47:23 PM
Here for the so long dip


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Title: Re: cooking
Post by: michigancat on October 24, 2020, 10:35:40 PM
That looks like some of the best “eat after a long day of drinking” ever concocted.
Yes I was completely wasted when I made it


:peek:
Title: Re: cooking
Post by: AST on October 24, 2020, 11:08:48 PM
That looks like some of the best “eat after a long day of drinking” ever concocted.
Yes I was completely wasted when I made it


:peek:

Job well done then.  I would eat it completely sober but it looks like it would definitely hit the spot after drinking.
Title: Re: cooking
Post by: AST on October 26, 2020, 09:04:59 AM
It is #soupszn.  50 & raining today, next 3 days actually, so no work for me.  That means 9am beer & soup making session.

My great grandma’s sausage, potato, & green bean soup is underway.  Only ingredients not shown are minced garlic, bay leave, s&p to taste, heavy cream, and cider vinegar.

(https://uploads.tapatalk-cdn.com/20201026/81a0ab43e6a0c32469536d18701ee8d5.jpg)


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Title: Re: cooking
Post by: AST on October 26, 2020, 12:25:32 PM
(https://uploads.tapatalk-cdn.com/20201026/465c468411ce1ddc622bcce3ebf3cdfa.jpg)


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Title: Re: cooking
Post by: Cire on October 26, 2020, 12:28:03 PM
making Bratwurst soup tonight!  Potatoes, carrots, celery, kraut, and brats obvi
Title: Re: cooking
Post by: AST on October 26, 2020, 12:32:56 PM
making Bratwurst soup tonight!  Potatoes, carrots, celery, kraut, and brats obvi

 :excited:
Title: Re: cooking
Post by: Cire on October 26, 2020, 08:17:57 PM
(https://uploads.tapatalk-cdn.com/20201027/2d83cba09b5130e7f9d9fb71bafd7b70.jpg)

Sour’y and delicious


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Title: Re: cooking
Post by: WillieWatanabe on October 26, 2020, 08:19:30 PM
these soups probably taste better than they look.  Would eat
Title: Re: cooking
Post by: AST on October 26, 2020, 08:34:19 PM
Looks awesome
Title: Re: cooking
Post by: puniraptor on October 26, 2020, 08:45:58 PM
i made chili with sweet potato and mole

i am a chili master, but this was the best of all time. not sure if the sweet potato (j-spec) changed it into something other than chili, i'll leave that determination to the historians

meats were italian sausage and spicy jimmy dean.

Title: Re: cooking
Post by: Cire on October 26, 2020, 09:13:40 PM
I like potatoes in chili !


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Title: Re: cooking
Post by: Brock Landers on October 26, 2020, 09:32:59 PM
Since it was cold as balls today I busted out the crockpot and made a pork roast with cabbage and baby carrots.  No pics so just use your imagination.  Delicious, except now I'm dealing with the aftermath of horrific cabbage farts.
Title: Re: cooking
Post by: DaBigTrain on October 26, 2020, 10:49:37 PM
i made chili with sweet potato and mole

i am a chili master, but this was the best of all time. not sure if the sweet potato (j-spec) changed it into something other than chili, i'll leave that determination to the historians

meats were italian sausage and spicy jimmy dean.

Swap out the sweet potatos for normal potatos and I'm all over this.  My favorite dish ever is chicken en mole with fresh non-tube guac.
Title: Re: cooking
Post by: Cire on October 28, 2020, 05:42:56 PM
(https://uploads.tapatalk-cdn.com/20201028/f327e5538a7c72751f7e55e238a1a647.jpg)

First crack at a Shepard’s pie pretty good

Beef not lamb


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Title: Re: cooking
Post by: CHONGS on October 28, 2020, 06:08:41 PM
That's rancher's pie then.
Title: Re: cooking
Post by: AST on October 31, 2020, 06:24:48 PM
Filet and twice baked potatoes tonight.

(https://uploads.tapatalk-cdn.com/20201031/3f0b88af2ce5b56f161e3cdec0e514e0.jpg)
(https://uploads.tapatalk-cdn.com/20201031/4c350e0c16ec4fcfe2d467fa9a222207.jpg)
(https://uploads.tapatalk-cdn.com/20201031/dabf791d70fac96a7ca4062362a20551.jpg)


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Title: Re: cooking
Post by: AST on October 31, 2020, 06:51:58 PM
Finished in the oven at 350

(https://uploads.tapatalk-cdn.com/20201031/87c8f51a5a232bd4c21abcb3f267d83f.jpg)

(https://uploads.tapatalk-cdn.com/20201031/015477ab647ed4fc3b741914d02c0d58.jpg)

(https://uploads.tapatalk-cdn.com/20201031/ef62ce8a8b5acd3d117957411b2bbfc0.jpg)


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Title: Re: cooking
Post by: CHONGS on October 31, 2020, 06:53:11 PM
I love rosemary.  It's great.
Title: Re: cooking
Post by: AST on October 31, 2020, 06:54:45 PM
I love rosemary.  It's great.

It is my favorite of all the savory spices, by a lot.
Title: Re: cooking
Post by: Cire on October 31, 2020, 07:51:12 PM
Wow


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Title: Re: cooking
Post by: pissclams on October 31, 2020, 10:40:47 PM
not a big rosemary fan but those steaks look so on point, the sear is amazing
did you salt them for a while first or what?  the reason I ask is that i’ve been working on my cast iron steak pan sear over the past couple months. 
Title: Re: cooking
Post by: AST on October 31, 2020, 10:50:14 PM
not a big rosemary fan but those steaks look so on point, the sear is amazing
did you salt them for a while first or what?  the reason I ask is that i’ve been working on my cast iron steak pan sear over the past couple months.

Thanks.

I brought them to room temp and then s&p for 10 mins and into the cast iron.  Olive oil in the cast iron, then butter added with the herbs of choice.  Basically keep spooning butter over them the entire time.  Once it finishes in the oven, the butter on the steaks amplifies the sear imo.

Title: Re: cooking
Post by: pissclams on October 31, 2020, 11:02:58 PM
i’ve been doing cast iron in oven 500 degrees for about 45 minutes until that thing is completely hot then no oil/butter for fear of burning the butter

hmm i need to rethink?

were those from a tenderloin?  they’ve been on sale in kc for $7 a pound because restaurants aren’t buying

obvs a ribeye guy but man a filet has its place,got one ?? n my bday this week go cats
Title: Re: cooking
Post by: steve dave on October 31, 2020, 11:03:21 PM
I can’t wait to meet AST irl so I can kick his ass


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Title: Re: cooking
Post by: pissclams on October 31, 2020, 11:07:49 PM
ya he’d own you at that too
Title: Re: cooking
Post by: AST on October 31, 2020, 11:09:01 PM
i’ve been doing cast iron in oven 500 degrees for about 45 minutes until that thing is completely hot then no oil/butter for fear of burning the butter

hmm i need to rethink?

were those from a tenderloin?  they’ve been on sale in kc for $7 a pound because restaurants aren’t buying

obvs a ribeye guy but man a filet has its place,got one ?? n my bday this week go cats

Yeah, tenderloins.

The searing of the steak did not take that long.  But I am with you on the concern about the butter.  That is why I started with new butter when they were dropped into the oven.
Title: Re: cooking
Post by: puniraptor on November 01, 2020, 04:00:12 AM
Do you guys eat the cartilage nubs in spare ribs or spit them out?
Title: Re: cooking
Post by: Cire on November 01, 2020, 03:40:59 PM
Spit them out


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Title: Re: cooking
Post by: pissclams on November 01, 2020, 07:19:23 PM
(https://uploads.tapatalk-cdn.com/20201102/8b8bd37cb94ebef48e237d7965834533.jpg)(https://uploads.tapatalk-cdn.com/20201102/814891de0840069557a9624978663f2e.jpg)

combined ast and kenji’s guide-
hot cast iron
grape seed oil
lots of butter
sprigs of rosemary and thyme
butter basted then roast in 500 degree oven

the shrimp were cooked in butter, red pepper flakes, old bay, garlic, fresh lemon

Tyler Florence scalloped potato gratin recipe
Title: Re: cooking
Post by: AST on November 01, 2020, 07:33:23 PM
I’m geeked up right now, that looks fantastic.
Title: Re: cooking
Post by: 8manpick on November 01, 2020, 07:35:51 PM
God damn, pissclams. Have yourself a birthday week!
Title: Re: cooking
Post by: Cire on November 01, 2020, 07:36:58 PM
Looks fantastic


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Title: Re: cooking
Post by: pissclams on November 01, 2020, 07:56:55 PM
thx guys, that butter basting really worked well
had been reading and thinking about the approach since ast’s pictures last night
Title: Re: cooking
Post by: CHONGS on November 03, 2020, 05:32:36 PM
Does baking stuff go in here?

(https://uploads.tapatalk-cdn.com/20201103/d5b1c911def7ee3797ff5195fe0ac09d.jpg)

Babka!
Title: Re: cooking
Post by: AST on November 03, 2020, 06:05:12 PM
If it looks that good, it damn sure does.
Title: Re: cooking
Post by: pissclams on November 03, 2020, 06:29:51 PM
Looks great
Title: Re: cooking
Post by: Gooch on November 03, 2020, 08:50:36 PM
 :drool:
Title: Re: cooking
Post by: passranch on November 04, 2020, 08:18:49 AM
Jesus, I gained 10 pounds just looking at that picture.
Title: Re: cooking
Post by: ChiComCat on November 04, 2020, 08:31:33 AM
wow
Title: Re: cooking
Post by: Cire on November 04, 2020, 02:29:40 PM
Good lord


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Title: Re: cooking
Post by: steve dave on November 08, 2020, 11:05:17 AM
We’ve got stew incoming folks

(https://uploads.tapatalk-cdn.com/20201108/3bd07041e0e717e0c36fc93b43b8c391.jpg)
(https://uploads.tapatalk-cdn.com/20201108/4ec8fc80abb65624f81b60a83b4813dd.jpg)
(https://uploads.tapatalk-cdn.com/20201108/50db806fef7ce0277ee38b52ce4d5b70.jpg)


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Title: Re: cooking
Post by: AST on November 08, 2020, 11:09:19 AM
I am liking the direction this is heading
Title: cooking
Post by: steve dave on November 08, 2020, 11:12:23 AM
This barfy snot looking stuff is bone broth, gelatin packs x 5, Worcester, fish sauce, and pika peppa sauce.

(https://uploads.tapatalk-cdn.com/20201108/e7650050d951f191168c73a3551af048.jpg)


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Title: Re: cooking
Post by: steve dave on November 08, 2020, 11:15:19 AM
And tomato paste. Going to be an umami bomb.


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Title: Re: cooking
Post by: steve dave on November 08, 2020, 11:22:19 AM
See you again in 2 hours dude

(https://uploads.tapatalk-cdn.com/20201108/8483bf0a26aea8f1377d5b5e1f0944f9.jpg)


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Title: Re: cooking
Post by: Cire on November 08, 2020, 11:29:53 AM
That’s going to be delicious SD


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Title: Re: cooking
Post by: Tobias on November 08, 2020, 11:51:16 AM
hell yes
Title: Re: cooking
Post by: Tobias on November 08, 2020, 11:51:47 AM
i bet that idiot AST doesn’t even know how to make stew
Title: Re: cooking
Post by: mocat on November 08, 2020, 11:55:49 AM
baby carrots
Title: Re: cooking
Post by: AST on November 08, 2020, 11:55:52 AM
i bet that idiot AST doesn’t even know how to make stew

Uncalled for, stew you man!
Title: cooking
Post by: steve dave on November 08, 2020, 12:18:58 PM
baby carrots
I use all the time savers. Those pearl onions? Pre-peeled frozen. There are two whole ones in there now though that I’ll throw in the garbage once it cooks for another hour. Also going to trash the garlic, celery, and that big onion.


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Title: Re: cooking
Post by: steve dave on November 08, 2020, 01:06:26 PM
Big chunks coming out, spuds and little chunks going in

(https://uploads.tapatalk-cdn.com/20201108/6cee2ff33044d72ea1579ffcfe3e4bbc.jpg)
(https://uploads.tapatalk-cdn.com/20201108/19f18d851228b985465e0be9d8399f7a.jpg)


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Title: Re: cooking
Post by: AST on November 08, 2020, 01:13:24 PM
itshappening.gif
Title: Re: cooking
Post by: AST on November 08, 2020, 02:38:33 PM
Left over fatty brisket on sourdough with horseradish mayo, dill pickles, roasted hatch chiles, and havarti cheese.(https://uploads.tapatalk-cdn.com/20201108/2ac51c90c720ad87e3c9a2bb319ae9d7.jpg)


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Title: Re: cooking
Post by: steve dave on November 08, 2020, 03:40:06 PM
Done

(https://uploads.tapatalk-cdn.com/20201108/1eaa466e2398877fd1c9ba1abb6648e4.jpg)


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Title: Re: cooking
Post by: IPA4Me on November 08, 2020, 03:41:57 PM
Solid stewing.

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Title: Re: cooking
Post by: Cire on November 08, 2020, 04:34:00 PM
Done

(https://uploads.tapatalk-cdn.com/20201108/1eaa466e2398877fd1c9ba1abb6648e4.jpg)


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Hell yeah


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Title: Re: cooking
Post by: AST on November 08, 2020, 05:51:50 PM
 Awesome SD
Title: Re: cooking
Post by: DaBigTrain on November 08, 2020, 05:56:19 PM
Would stuff that stew into my fat face
Title: Re: cooking
Post by: 8manpick on November 08, 2020, 06:07:15 PM
(https://uploads.tapatalk-cdn.com/20201109/0945cef0d48397fe260d937a388e64f8.jpg)
(https://uploads.tapatalk-cdn.com/20201109/7550b29f42ff9329185f4ae0e5fbdb30.jpg)
(https://uploads.tapatalk-cdn.com/20201109/454282213d7a4cc2153318fec837db3f.jpg)


1 lb Sirloin, 1/2 lb short rib, 1.5 lb ground beef, onion, garlic, 1 cup chile paste and chicken broth. It’s a spicy rough rider.
Title: Re: cooking
Post by: AST on November 08, 2020, 06:12:12 PM
 :excited:
Title: Re: cooking
Post by: puniraptor on November 08, 2020, 06:34:53 PM
what kind of beans?
Title: Re: cooking
Post by: 8manpick on November 08, 2020, 06:56:49 PM
No beans.

Finished product:(https://uploads.tapatalk-cdn.com/20201109/f6a3d0de9f5346f108adf6ec5e2a1cd6.jpg)
(https://uploads.tapatalk-cdn.com/20201109/8aa09e078d56d9fdc41e33e2f7bea2c2.jpg)
Title: Re: cooking
Post by: Cire on November 08, 2020, 07:14:15 PM
Mmmm


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Title: Re: cooking
Post by: AST on November 08, 2020, 07:36:16 PM
No beans.

You just shot to the top of my highly scientific goEMAW poster power ranking.
Title: Re: cooking
Post by: star seed 7 on November 08, 2020, 10:24:26 PM
That looks wonderful 8mp
Title: Re: cooking
Post by: 8manpick on November 10, 2020, 02:24:34 PM
Thanks! Only regret is there wasn’t enough of it. I’ll finish it tonight. :(

Then I can make more! :D
Title: Re: cooking
Post by: pissclams on November 10, 2020, 05:13:22 PM
looks very good, bone in short rib?
Title: Re: cooking
Post by: TheHamburglar on November 15, 2020, 09:00:42 AM
Should I buy a Sous Vide?
Title: Re: cooking
Post by: AST on November 15, 2020, 09:05:10 AM
Should I buy a Sous Vide?

Absolutey
Title: Re: cooking
Post by: TheHamburglar on November 15, 2020, 09:37:23 AM
Should I buy a Sous Vide?

Absolutey

Do the side immersion things work very well?
Title: Re: cooking
Post by: AST on November 15, 2020, 09:51:04 AM
Should I buy a Sous Vide?

Absolutey

Do the side immersion things work very well?

If that is something different than a standard sous vide, idk.  Never used one.
Title: Re: cooking
Post by: IPA4Me on November 15, 2020, 03:11:11 PM
Should I buy a Sous Vide?

Absolutey

Do the side immersion things work very well?
Yes. Just a simple water circulator with heater in it. Works just fine. You don't have to buy a dedicated sous vide electric pot.
Title: Re: cooking
Post by: AST on November 15, 2020, 06:34:14 PM
Komst Borscht time. Not the most presentable of soups out there for a pic but absolutely delicious & nutritious. First time putting the giblets in the soup and they are like little prizes if you ladle one in your bowl.

(https://uploads.tapatalk-cdn.com/20201116/0342411744e67827a09087af4e2a725a.jpg)


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Title: Re: cooking
Post by: wetwillie on November 15, 2020, 06:35:53 PM
That’s the first thing you have posted that I haven’t been jealous of
Title: Re: cooking
Post by: AST on November 15, 2020, 06:40:19 PM
That’s the first thing you have posted that I haven’t been jealous of

 :D

I get it, it is not pretty.  One of my all time favorite things to make, and eat, though.

Lots of nostalgia tied up in the smells but the whole is greater than the parts.
Title: Re: cooking
Post by: steve dave on November 15, 2020, 08:46:11 PM
What is it?


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Title: Re: cooking
Post by: AST on November 15, 2020, 08:51:27 PM
What is it?


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Cabbage, chicken, potato, tomato, onion.  Wee bit of sour cream & cider vinegar.  Soup.
Title: Re: cooking
Post by: waks on November 15, 2020, 09:07:33 PM
I thought it was supposed to be purple.
Title: Re: cooking
Post by: AST on November 15, 2020, 09:09:45 PM
I thought it was supposed to be purple.

There are numerous versions of borscht, with the most well-known being made with beets.  This is not a version made with beets.
Title: Re: cooking
Post by: TheHamburglar on November 15, 2020, 10:26:35 PM
AST isn’t here to eff around.
Title: Re: cooking
Post by: AST on November 16, 2020, 06:31:40 PM
Working on a new turkey recipe.

(https://uploads.tapatalk-cdn.com/20201117/e70fac484d940fe4ee95ae5dab62bdad.jpg)

I think the little turkey now realizes the gravity of his situation.

(https://uploads.tapatalk-cdn.com/20201117/f414abadcf50e8916711c2ef09b9fe89.jpg)


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Title: Re: cooking
Post by: wetwillie on November 16, 2020, 07:16:54 PM
Of course AST kicks ass as a dad too
Title: Re: cooking
Post by: AST on November 16, 2020, 07:22:38 PM


Of course AST kicks ass as a dad too

AST isn’t here to eff around.

 :ROFL:

Title: Re: cooking
Post by: TheHamburglar on November 16, 2020, 07:23:49 PM


Of course AST kicks ass as a dad too

AST isn’t here to eff around.

 :ROFL:

Apparently AST is here to eff around and be an awesome dad too.
Title: Re: cooking
Post by: CHONGS on November 16, 2020, 07:49:45 PM
I'd eat your soup AST.  I like a good cabbagey soup.
Title: cooking
Post by: steve dave on November 16, 2020, 07:51:38 PM
I would too. It looks barfy but I assume it rules.


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Title: Re: cooking
Post by: AST on November 16, 2020, 07:54:31 PM
I would too. It looks barfy but I assume it rules.


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 :blush:
Title: Re: cooking
Post by: CHONGS on November 16, 2020, 07:56:39 PM
Guys, I think I might have to make bierocks soon. 
Title: Re: cooking
Post by: bucket on November 16, 2020, 08:03:33 PM
Guys, I think I might have to make bierocks soon.

Hell yeah!  :drool:
Title: Re: cooking
Post by: AST on November 16, 2020, 08:07:16 PM
DO IT!
Title: Re: cooking
Post by: Cire on November 23, 2020, 07:22:49 PM
Meatballs going into the bath

(https://uploads.tapatalk-cdn.com/20201124/85b4e5cb71d89746c01c6809534bfdd9.jpg)


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Title: Re: cooking
Post by: steve dave on November 23, 2020, 07:28:14 PM
Hell yeah!


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Title: Re: cooking
Post by: AST on November 23, 2020, 09:45:19 PM
Looking great man!

Reminds me, I could not pass up this deal, picked myself up one.  Staub 4qt dutch ovens for $99.  Merry Christmas

https://www.target.com/p/staub-cast-iron-4-qt-round-cocotte---turquoise/-/A-76106610?clkid=936eb1eaN2c6b11ebbb0142010a246d14&lnm=360518&afid=Slickdeals_LLC&ref=tgt_adv_xasd0002&clkid=17702eaaN52c9298dc0d559b8715917ec&lnm=360518&afid=Slickdeals_LLC&ref=tgt_adv_xasd0002
Title: Re: cooking
Post by: KST8FAN on November 23, 2020, 10:18:42 PM
Anyone got a pro pecan pie recipe?


Tom

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Title: Re: cooking
Post by: pissclams on November 23, 2020, 10:28:23 PM
no and honestly even if I did, I’d probably just house the bag of pecans before I ever got around to making the pie
Title: Re: cooking
Post by: Cire on November 24, 2020, 12:25:34 PM
No recipe but pecan is my fav thanksgiving pie


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Title: Re: cooking
Post by: Stupid Fitz on November 24, 2020, 02:03:12 PM
Made veggie burgers to humor my daughter who said she wanted to be a vegetarian. They were pretty damn delicious. I went the sweet potato, quinoa, black bean route. Only issue was that I probably didn't get them done enough so they fell apart and weren't crispy enough.

Pro tip, making veggie burgers is a huge pain in the ass and i'm pretty glad my kids hated them even though I thought they were delicious.  :party:
Title: Re: cooking
Post by: yoga-like_abana on November 24, 2020, 02:37:12 PM
AST is that delorean gray grout? if so that stuff peeved me off in my bathroom and in some areas it is darker than in others  :shakesfist:
Title: Re: cooking
Post by: AST on November 24, 2020, 03:24:02 PM
AST is that delorean gray grout? if so that stuff peeved me off in my bathroom and in some areas it is darker than in others  :shakesfist:

It absolutely is.  I did not experience that.
Title: Re: cooking
Post by: KST8FAN on November 26, 2020, 09:48:58 AM
Pecan cheesecake done.  I have never smoked poultry, but trying Traeger turkey kit.  Three hours on smoker after brine and seasoning.  Now in oven at 350 to finish.



Tom(https://uploads.tapatalk-cdn.com/20201126/86e52c692e78ec74787a2c8fd0b96836.jpg)(https://uploads.tapatalk-cdn.com/20201126/702282f511e2ef47091849aa857e0584.jpg)(https://uploads.tapatalk-cdn.com/20201126/dd9256dcfa4c6a15ddb0ed5eea8d08ec.jpg)

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Title: Re: cooking
Post by: AST on December 05, 2020, 09:37:24 PM
Made an ancho honey marinade for pork tenderloins.  Sous vide at 115 for 3 hours.  Then onto ~800 grill.  Butter, shallots, & garlic sautéed and then chicken stock added.  Marinade added and reduced down for the best sauce I have ever made and one of the best sauces I have ever had.  Served on jalapeño cheese grits (mascarpone & Edam).

(https://uploads.tapatalk-cdn.com/20201206/54640124e8021ec282f4bb1c4ed49246.jpg)

(https://uploads.tapatalk-cdn.com/20201206/a579dc584ad7276d68bd900907700457.jpg)

(https://uploads.tapatalk-cdn.com/20201206/645a0e84f06f7ec8901c9132a78c75a0.jpg)

(https://uploads.tapatalk-cdn.com/20201206/cfafae923dd351fdb0db94d8c54cbada.jpg)

As a side dish Brussel sprouts, with a twist of course.  Normal bacon and cranberries but also diced Serrano peppers.  Deglazed with lime juice.  Then added honey & lime juice to balsamic reduction and tossed.  Was fantastic, my new go to for Brussel sprouts.

(https://uploads.tapatalk-cdn.com/20201206/53ddfb0f6650c6135301acfa8ed3c7dd.jpg)


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Title: Re: cooking
Post by: WillieWatanabe on December 05, 2020, 09:53:59 PM
jesus christ
Title: Re: cooking
Post by: TheHamburglar on December 05, 2020, 10:04:11 PM
Did you say grill at 800?

I just ordered my sous vide.
Title: Re: cooking
Post by: AST on December 05, 2020, 10:10:59 PM
Did you say grill at 800?

I just ordered my sous vide.

Yeah, it was rather hot.  The quicker the sear the better on these small pork tenderloin roasts.  They will sail right past medium rare from the 115 internal  temp I set them on the grill at if not seared quickly.

Only thing I hate about the sous vide is that I waited so long to get one.  You will enjoy it.
Title: Re: cooking
Post by: bucket on December 05, 2020, 11:00:42 PM
"Alexa, how hot is fire?"
Title: Re: cooking
Post by: TheHamburglar on December 06, 2020, 09:26:31 AM
Did you say grill at 800?

I just ordered my sous vide.

Yeah, it was rather hot.  The quicker the sear the better on these small pork tenderloin roasts.  They will sail right past medium rare from the 115 internal  temp I set them on the grill at if not seared quickly.

Only thing I hate about the sous vide is that I waited so long to get one.  You will enjoy it.

I’m looking forward to it. You might have already posted this before, but what’s your smoker/grill setup?
Title: Re: cooking
Post by: AST on December 06, 2020, 10:06:35 AM
Did you say grill at 800?

I just ordered my sous vide.

Yeah, it was rather hot.  The quicker the sear the better on these small pork tenderloin roasts.  They will sail right past medium rare from the 115 internal  temp I set them on the grill at if not seared quickly.

Only thing I hate about the sous vide is that I waited so long to get one.  You will enjoy it.

I’m looking forward to it. You might have already posted this before, but what’s your smoker/grill setup?

It is a little excessive to most.

Oklahoma Joes offset, Horizon offset with additional vertical chamber, Primo XL ceramic, Weber 22”, Weber little smokey, Blackstone 4 burner griddle, Blackstone 2 burner tabletop griddle, Member’s Mark 8 burner event grill.

Believe it or not, that is less than I used to have.  :lol:
Title: Re: cooking
Post by: waks on December 06, 2020, 10:42:05 AM
I want a breakdown of what you use each one for because I am fascinated. Take your time. Thx.
Title: Re: cooking
Post by: steve dave on December 06, 2020, 11:04:03 AM
Chex Mix SZN (https://uploads.tapatalk-cdn.com/20201206/f3204d657ffb87693976f3677c5ca616.jpg)


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Title: Re: cooking
Post by: pissclams on December 06, 2020, 11:05:08 AM
no nuts?  you’re nuts!
Title: Re: cooking
Post by: waks on December 06, 2020, 11:34:58 AM
I love me some homemade chex mix. Agreed with Clams though on the nuts.
Title: Re: cooking
Post by: AST on December 06, 2020, 12:38:21 PM
I want a breakdown of what you use each one for because I am fascinated. Take your time. Thx.

In order of what gets used most.

Primo:  grilling, smoking, pizza, paella.  Most versatile, widest range of temp, most efficient & most precise.  Overnight smokes generally are done on this now if just one brisket or butt because with the digi-Q, no refueling necessary and still enough charcoal remaining to crank to high temp and grill something when a butt or brisket is done.

Blackstone 4 burner:  Favorite.  Almost anything you would order at a diner can be made here.  Multiple zones for both actively cooking & keeping warm.  Favorite use though is for brunch or tacos.  Gets a lot of miles repurposing previously smoked meats for other meals.

Oklahoma Joe offset:  When I crank ip the smokers to host an event at my house or to seal and store away smoked meat in the freezer, this is my workhorse.  Can handle 3 x 12lb packers + other smaller cuts at one time.  My best food comes off of this but it is also the least efficient and requires the most effort.

Horizon offset with additional vertical chamber:  very efficient for an offset but limited hot smoking capability for its size.  I could improve it with a bigger baffle between firebox & smoking chamber.  Vertical chamber is cooler and I use it for cold smoking.  Cheeses, sausage, jerky, fish.  Also, overflow for when I am smoking a ton of meat and the Oklahoma Joe can not handle it all.

Tabletop Blackstone 2 burner:  mostly weekend trips hunting, to the ranch, or lakehouses.  Small enough to pack but also strong enough to make a hell of a meal when you get where you are going.  Occasionally used just for tortillas or keeping food warm when cooking a buttload.

Weber 22”:  Only ever used when I need additional charcoal grill space, most commonly to grill appetizers in.  Occasionally for paella if I am making it and someone has a shellfish allergy I just make a second pan at the same time.

Maker’s mark gas event grill:  Bulk hot dogs & hamburgers for events for churches, neighborhood, or school.  Used solely when I donate time & effort to charitable causes.

Weber little smokey:  has only been used for weekend canoe trips.
Title: Re: cooking
Post by: TheHamburglar on December 06, 2020, 12:58:06 PM
I’m jealous of every aspect of that post.
Title: Re: cooking
Post by: Dugout DickStone on December 06, 2020, 01:19:32 PM
Made a run at hot cocoa bombs.  Was pretty fun activity with the 6 girls
Title: Re: cooking
Post by: waks on December 06, 2020, 01:26:56 PM
I’m jealous of every aspect of that post.
Yes. So elite. I assume AST has a super manly beard and never pisses inside.
Title: Re: cooking
Post by: AST on December 06, 2020, 01:39:43 PM
I’m jealous of every aspect of that post.
Yes. So elite. I assume AST has a super manly beard and never pisses inside.

I shaved my beard down from 10” to 1.5” on Thursday night because my boy is just to good and strong with his hands now and was ripping my face off  :horrorsurprise:.  As soon as he is big enough to realize what he was doing, it will be back to its former glory.
Title: Re: cooking
Post by: Dr Rick Daris on December 06, 2020, 05:03:08 PM
I love me some homemade chex mix. Agreed with Clams though on the nuts.

Don’t even get us all started in the lack of rye chips though. We’ll be here all night.
Title: Re: cooking
Post by: Cire on December 06, 2020, 05:19:02 PM
(https://uploads.tapatalk-cdn.com/20201206/d94d09c67c2aca29c3a167f015cd256b.jpg)
This is going to hurt


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Title: Re: cooking
Post by: DaBigTrain on December 06, 2020, 06:29:43 PM
(https://uploads.tapatalk-cdn.com/20201206/d94d09c67c2aca29c3a167f015cd256b.jpg)
This is going to hurt


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Please tell me more about this.
Title: Re: cooking
Post by: KST8FAN on December 06, 2020, 07:03:42 PM
Ast

Both my sons are home owners now... what would you recommend as entrty level grill?


Tom

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Title: Re: cooking
Post by: MakeItRain on December 06, 2020, 07:27:40 PM
Certainly not AST but I got a Char Griller for my birthday as my first real grill in 2008 and it was great, lasted for 12 years until my wife got me the same grill this year but with a smoke box added this time. I can do everything on this thing. It's this one and I think they run for only around $150 without the smoke box. Cast Iron grates!

(https://cdn.shopify.com/s/files/1/1960/2909/products/2137-1_727a7e38-6b46-4cc3-9570-cbb47b730e97.jpg?v=1544712217)

Title: Re: cooking
Post by: AST on December 06, 2020, 07:38:17 PM
Ast

Both my sons are home owners now... what would you recommend as entrty level grill?


Tom

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$100-200: You can do everything from a Weber charcoal grill.  As dar as charcoal grilling, the only thing that performs better is a ceramic.  If they learn how to smoke on it, moving on to any other smoker from there will be a breeze and they will be masters.

$300-600:  Cheapest ceramic grills.  They still perform really well, extra care needed for storage/maintenance to keep them lasting longer.

$600+:  Your choice, can get a really nice offset smoker or a top of the line ceramic.  Offset is one dimensional, ceramic is more versatile.

2 things I would avoid until other things are secured.  Griddle or pellet grill.  Griddles are very awesome but it is just a large skillet.  Pellet grills are great for a lot of reasons but can neither grill as well or smoke as well as charcoal grills, ceramics, or offsets and are capped on temp.

I hope this helps.

Title: Re: cooking
Post by: AST on December 06, 2020, 07:40:14 PM
Certainly not AST but I got a Char Griller for my birthday as my first real grill in 2008 and it was great, lasted for 12 years until my wife got me the same grill this year but with a smoke box added this time. I can do everything on this thing. It's this one and I think they run for only around $150 without the smoke box. Cast Iron grates!

(https://cdn.shopify.com/s/files/1/1960/2909/products/2137-1_727a7e38-6b46-4cc3-9570-cbb47b730e97.jpg?v=1544712217)

MIR this is exactly how I started and learned for 5 years.  I believe part of the reason I can do what I do now is because of it.  Learning to master grilling & smoking on a grill like that makes everything else easier.
Title: Re: cooking
Post by: Cire on December 06, 2020, 07:45:58 PM
(https://uploads.tapatalk-cdn.com/20201206/d94d09c67c2aca29c3a167f015cd256b.jpg)
This is going to hurt


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Please tell me more about this.
Just lasagna


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Title: Re: cooking
Post by: WillieWatanabe on December 06, 2020, 07:52:52 PM
Chex Mix SZN (https://uploads.tapatalk-cdn.com/20201206/f3204d657ffb87693976f3677c5ca616.jpg)


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wonderful

what ingredient  makes it spicy?
Title: Re: cooking
Post by: steve dave on December 06, 2020, 07:55:04 PM
Crystal hot sauce and cayenne pepper


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Title: Re: cooking
Post by: wetwillie on December 06, 2020, 07:59:12 PM
Is the extra spicy omg! Just a meme to see if people wild out on it?
Title: Re: cooking
Post by: puniraptor on December 06, 2020, 08:05:59 PM
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)
Title: Re: cooking
Post by: steve dave on December 06, 2020, 08:14:58 PM
Damn, that looks incred


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Title: Re: cooking
Post by: TheHamburglar on December 06, 2020, 08:20:41 PM
 :love:
Title: Re: cooking
Post by: Cire on December 06, 2020, 08:37:34 PM
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)
That looks great


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Title: Re: cooking
Post by: michigancat on December 06, 2020, 09:04:59 PM
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)
Looks fantastic, what cut did you end up using?
Title: Re: cooking
Post by: AST on December 06, 2020, 09:18:38 PM
Looking great Puni.  Thanks for reminding me to start cooking some of the cubed steaks in my freezer.
Title: Re: cooking
Post by: puniraptor on December 06, 2020, 09:40:39 PM
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)
Looks fantastic, what cut did you end up using?

was just a normal cube steak (top round?), prices reverted to expected levels. probably was some covid supply chain anomaly before.

it was pretty good. Not as good as my favorite brunch spots from back in the day. but enough to scratch the itch. next time i wont shirk and will top with sausage gravy

Title: Re: cooking
Post by: KST8FAN on December 06, 2020, 09:50:47 PM
Thanks for the grill info.followed by CFS.  goEMAW never disappoints.

Tom

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Title: Re: cooking
Post by: MakeItRain on December 07, 2020, 12:08:28 AM
I got my first air fryer the day before Thanksgiving. Got an 8 QT one for only $47, thanks black Friday. I've been cooking as much as I can in that thing just to play with it. I've already converted my wife, she'll be using it for her first full meal this week, it's great. My 11 year old makes bacon in it.

Best meal so far- frozen and raw chicken wings. They didn't take long, like 15 minutes and they were crispy and great.

Worst meal- frozen pizza, it was terrible and I'll never do it again.

We're using the hell out of the instant pot and this air fryer.
Title: Re: cooking
Post by: puniraptor on December 07, 2020, 01:00:22 AM
will CFS CF in the air F'er?
Title: Re: cooking
Post by: MakeItRain on December 07, 2020, 05:18:51 AM
https://twosleevers.com/air-fryer-chicken-fried-steak/

https://www.flypeachpie.com/2019/04/13/air-fried-country-fried-steak/

https://www.omahasteaks.com/blog/air-fryer-chicken-fried-steak/
Title: Re: cooking
Post by: Cire on December 07, 2020, 06:14:23 AM
What do you guys instapot?

The only thing I use it for is potroast


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Title: Re: cooking
Post by: IPA4Me on December 07, 2020, 07:10:22 AM
Chili, chicken breast for enchiladas, beans, pork chops and applesauce, sausage and tortellini, and many more.

https://auntbeesrecipes.com/?s=instant+pot

https://www.rocketcitymom.com/instapot-recipes/

Title: Re: cooking
Post by: bucket on December 07, 2020, 07:31:52 AM
I've basically just made a bunch of different recipes containing chicken. I think the wife uses it as a rice cooker.
Title: Re: cooking
Post by: steve dave on December 07, 2020, 07:43:07 AM
What do you guys instapot?

The only thing I use it for is potroast


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Beans, soup, red sauces


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Title: Re: cooking
Post by: IPA4Me on December 07, 2020, 07:52:48 AM
I hate recipe bloggers and they way the put all the good crap at the bottom of the page. Regardless, those two links are loaded with recipes that I've used. Favorite for the family is sausage and tortellini. I'll be making my chili recipe in it today.
Title: Re: cooking
Post by: steve dave on December 07, 2020, 07:54:35 AM
Red beans and rice is good in it, jambalaya.


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Title: Re: cooking
Post by: michigancat on December 07, 2020, 10:31:06 AM
I find everything I can make in an instantpot is better in an oven or a regular pot

Also we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too) and I got this cookbook and everything I've made is just so ridiculously good and relatively quick and simple:

https://www.amazon.com/gp/product/B00OSTXCW2/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0

you just have to gather all the spices and different lentils but once you get that you can make a ton of healthy, filling weeknight meals
Title: Re: cooking
Post by: Rage Against the McKee on December 07, 2020, 10:42:32 AM
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)

I'm really hoping this has leftovers so we can get a sweet lunch#ack photo of this stuff floating around in noodles with corn, peas, and gravy.
Title: Re: cooking
Post by: Cire on December 07, 2020, 01:46:10 PM
I find everything I can make in an instantpot is better in an oven or a regular pot

Also we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too) and I got this cookbook and everything I've made is just so ridiculously good and relatively quick and simple:

https://www.amazon.com/gp/product/B00OSTXCW2/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0

you just have to gather all the spices and different lentils but once you get that you can make a ton of healthy, filling weeknight meals

I need to get my family liking lentils and beans more because I'm with you, I can make rice/beef/pork/chicken better without the pot.  For sake of time, beans seem to be where it's at.
Title: Re: cooking
Post by: Cire on December 07, 2020, 05:43:22 PM
Pot pie with biscuits because I like it that way. (https://uploads.tapatalk-cdn.com/20201207/f94b2e7a13cef25b869a0131250276d8.jpg)


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Title: Re: cooking
Post by: Spracne on December 07, 2020, 05:50:00 PM
Would.
Title: Re: cooking
Post by: steve dave on December 07, 2020, 05:55:38 PM
This thread has really gotten Midwesterny lately and as a man who’s horny for Midwestern food 24/7/365 it’s got the flavors I hornily crave.


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Title: Re: cooking
Post by: michigancat on December 07, 2020, 05:58:39 PM
I find everything I can make in an instantpot is better in an oven or a regular pot

Also we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too) and I got this cookbook and everything I've made is just so ridiculously good and relatively quick and simple:

https://www.amazon.com/gp/product/B00OSTXCW2/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0

you just have to gather all the spices and different lentils but once you get that you can make a ton of healthy, filling weeknight meals

I need to get my family liking lentils and beans more because I'm with you, I can make rice/beef/pork/chicken better without the pot.  For sake of time, beans seem to be where it's at.

I cook all the beans and lentils on the stove because I can see what the textures and flavors are like and adjust as I go. Generally if you soak what needs to be soaked the actual active cook time is pretty similar to the instantpot!
Title: Re: cooking
Post by: michigancat on December 07, 2020, 06:01:33 PM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
Title: Re: cooking
Post by: Spracne on December 07, 2020, 06:03:12 PM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well

A midwestern staple. To really set Taco Tuesday over the top, try making your own taco seasoning. I recommend Alton Brown's recipe.
Title: Re: cooking
Post by: puniraptor on December 07, 2020, 06:05:48 PM
I'm really hoping this has leftovers so we can get a sweet lunch#ack photo of this stuff floating around in noodles with corn, peas, and gravy.

no leftover meats. I actually didnt like the gravy that much so I put a dose on the dog food and pitched the rest. I also didnt have any peas so I couldnt see any future for the gravy. If I had peas I would have mixed it with the peas and leftover turkey.
Title: Re: cooking
Post by: michigancat on December 07, 2020, 06:10:17 PM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well

A midwestern staple. To really set Taco Tuesday over the top, try making your own taco seasoning. I recommend Alton Brown's recipe.

Since I'm a chef at heart, I usually just wing it with some garlic chowder, chili chowder, and cumin I think. I might look at Alton Brown's recipe next time
Title: Re: cooking
Post by: michigancat on December 07, 2020, 06:11:30 PM
one aspect that never struck me as silly until I was a grown up adult was putting tomatoes AND Pace Picante sauce on midwestern tacos. Like tomatoes are the thing we decided to double up on??? GMAFB
Title: Re: cooking
Post by: michigancat on December 07, 2020, 06:11:53 PM
what I'm saying is I'm never chopping tomatoes for taco tuesday ever again
Title: Re: cooking
Post by: Cire on December 07, 2020, 06:18:00 PM
lol

Same. Pace or tomatoes. No need for both

Good call on cheese before meat

I prefer hard shell but have been mostly going nacho on taco night.


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Title: Re: cooking
Post by: pissclams on December 07, 2020, 06:18:20 PM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
a.k.a. “mom’s taco’s”
also, anyone who even pretends to be a taco aficionado knows that Taco Night in America (thursday nights) is > taco tuesday
Title: Re: cooking
Post by: michigancat on December 07, 2020, 06:22:25 PM
lol

Same. Pace or tomatoes. No need for both

Good call on cheese before meat

I prefer hard shell but have been mostly going nacho on taco night.


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yes when I do this I make something like a "taco salad"

1) smash a bunch of tortilla chips on a plate
2) shredded cheese all over the chips
3) slather beans and taco beef all over the fuckin place
4) put a little lettuce on it to make it "taco salad"
5) shitloads of cheese and sour cream and pace picante sauce
6) chow down on your salad
Title: Re: cooking
Post by: MakeItRain on December 08, 2020, 01:09:17 AM
what I'm saying is I'm never chopping tomatoes for taco tuesday ever again

Trust, I've been here before, wondering about the tomato on tomato taco, you'll missed those 3-5 diced tomato pieces on each taco, watch. Also this is Taco Bell's fault.
Title: Re: cooking
Post by: catastrophe on December 08, 2020, 10:16:23 AM
Little taco tip from me to you: purple cabbage. Nice little healthy crunch and it stays good in the fridge basically forever (just cut off the exposed part). Good substitute if you’re not a fan of raw onion.
Title: Re: cooking
Post by: Cire on December 08, 2020, 11:25:32 AM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
a.k.a. “mom’s taco’s”
also, anyone who even pretends to be a taco aficionado knows that Taco Night in America (thursday nights) is > taco tuesday

This is a pro tip.  Taco Thursday is also Nacho Friday or Nacho Saturday (lunch)
Title: Re: cooking
Post by: TheHamburglar on December 08, 2020, 11:48:46 AM
My 6 year old’s favorite food is the Old El Paso taco kit, but Mrs. Hamburg uses ground chicken instead of ground beef.

About one every other week Mrs. Hamburg accidentally asks the kids what they want for dinner & the 6 year old pounces at the taco opportunity.
Title: Re: cooking
Post by: star seed 7 on December 08, 2020, 12:56:36 PM
Mom's tacos are literally the only thing that I take over when my family is making them and I have since like 10. I am a god damn master at ground beef browning and seasoning packet simmering.

Recently took my taco game to another level thanks to this amazing contraption (pro-tip received from ms 'clams)

(https://i5.walmartimages.com/asr/f2f745df-6339-45c5-b909-512592f75351_1.af79276cd48821703722facc1f9eeb86.jpeg?odnWidth=2000&odnHeight=2000&odnBg=ffffff)
Title: Re: cooking
Post by: pissclams on December 08, 2020, 02:18:05 PM
my go-to midwestern flavor is what we call midwestern tacos

-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well

my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
a.k.a. “mom’s taco’s”
also, anyone who even pretends to be a taco aficionado knows that Taco Night in America (thursday nights) is > taco tuesday

This is a pro tip.  Taco Thursday is also Nacho Friday or Nacho Saturday (lunch)

exactly.  taco night in america on thursday's leftovers are great to have on the weekend.
Title: Re: cooking
Post by: MakeItRain on December 09, 2020, 05:38:54 AM
My 6 year old’s favorite food is the Old El Paso taco kit, but Mrs. Hamburg uses ground chicken instead of ground beef.

About one every other week Mrs. Hamburg accidentally asks the kids what they want for dinner & the 6 year old pounces at the taco opportunity.

(https://media.tenor.com/images/89d5a8c3cea9cd8ee7ea4ad3084d27d1/tenor.gif)
I'm calling child protective services
Title: Re: cooking
Post by: catastrophe on December 09, 2020, 09:05:35 AM
Good lean ground turkey has very little of its own flavor and breaks up really well so it’s a good substitute to absorb that taco seasoning. Only downside is sometimes we get a package that smells and tastes like Thanksgiving, which great if you’re a huge turkey fan but I am not.

Never tried chicken before.
Title: Re: cooking
Post by: steve dave on December 09, 2020, 09:09:50 AM
yeah, ground turkey is great for midwest taco night
Title: Re: cooking
Post by: TheHamburglar on December 09, 2020, 09:33:44 AM
It’s ground turkey, not chicken. I appreciate your valid concern to what I communicated, but you can call off the authorities. 
Title: Re: cooking
Post by: Fldermaus on December 09, 2020, 09:35:53 AM
Who's going to be the alpha-Midwesterner to post their nacho recipe with velveeta, ro-tel, and cream o'mushroom soup [secret ingredient!!]
Title: Re: cooking
Post by: 8manpick on December 09, 2020, 09:39:42 AM
I’m with MIR here
Title: Re: cooking
Post by: Cire on December 09, 2020, 10:05:51 AM
we use ground turkey for everything except hamburgers
Title: Re: cooking
Post by: WillieWatanabe on December 09, 2020, 10:15:34 AM
Who's going to be the alpha-Midwesterner to post their nacho recipe with velveeta, ro-tel, and cream o'mushroom soup [secret ingredient!!]

oh hell yes. My wife hates that I add the soup even though she can't taste it. She omits it when she makes it.
I tell her it thins out the cheese a bit but i have no idea if that is accurate.
Title: Re: cooking
Post by: pissclams on December 09, 2020, 10:25:47 AM
just use ground beef in the damn tacos, wtf is happening with today's cancel culture :dunno:
Title: Re: cooking
Post by: MakeItRain on December 09, 2020, 11:05:26 AM
just use ground beef in the damn tacos, wtf is happening with today's cancel culture :dunno:

Tell em' clams. Dudes in here advocating for ground turkey by saying it's flavorless. Not gonna cap though, I had a ground turkey phase for like a year when I lived in Boston, then I literally woke up one day and slapped myself in the face for living wrong.
Title: Re: cooking
Post by: kstate4life on December 09, 2020, 11:24:32 AM
We have done ground turkey (it was all we had at the moment) in spaghetti sauce... not good.  It is kind of OK in chili though.
Title: Re: cooking
Post by: catastrophe on December 09, 2020, 12:01:50 PM
just use ground beef in the damn tacos, wtf is happening with today's cancel culture :dunno:
Too expensive (in the store and also cardiologist bills).
Title: Re: cooking
Post by: catastrophe on December 09, 2020, 12:03:19 PM
We have done ground turkey (it was all we had at the moment) in spaghetti sauce... not good.  It is kind of OK in chili though.
Chilli is definitely another one you can get away with all kinds of meat since the seasoning is like 95% of the flavor. You can bet that any restaurant that sells chilli is just putting in whatever was about to go bad.
Title: Re: cooking
Post by: AST on December 09, 2020, 06:46:20 PM
Burger night.  Sautéed jalapeños & onions with ancho honey sauce & white cheddar.  On brioche with dill pickles & Hellmann’s.

(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)


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Title: Re: cooking
Post by: WillieWatanabe on December 09, 2020, 06:57:27 PM
hey @Fldermaus, don't get me all cheese dip horny and then leave. :shakesfist:
Title: Re: cooking
Post by: sys on December 09, 2020, 07:25:47 PM
we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too)

i'm glad at least one of you feels guilty.
Title: Re: cooking
Post by: puniraptor on December 09, 2020, 07:29:54 PM
Burger night.  Sautéed jalapeños & onions with ancho honey sauce & white cheddar.  On brioche with dill pickles & Hellmann’s.

(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)


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dude
Title: Re: cooking
Post by: puniraptor on December 09, 2020, 07:30:20 PM
dude
Title: Re: cooking
Post by: sys on December 09, 2020, 07:33:58 PM
i think i post this same thing at least once a year, but jfc.  every goddamn ast post makes me want to both kill myself and inspires me to live even more than i ever have before.
Title: Re: cooking
Post by: Cire on December 09, 2020, 07:33:58 PM
Burger night.  Sautéed jalapeños & onions with ancho honey sauce & white cheddar.  On brioche with dill pickles & Hellmann’s.

(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)


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Yes


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Title: Re: cooking
Post by: sys on December 09, 2020, 07:35:15 PM
i have a pork loin sitting in garlic, rosemary and sage right now, btw.  medium level of excited to eat it later.
Title: Re: cooking
Post by: AST on December 09, 2020, 07:57:25 PM
i have a pork loin sitting in garlic, rosemary and sage right now, btw.  medium level of excited to eat it later.

Pork loin is the most underrated protein out there, especially when you consider the price & ease to make.
Title: Re: cooking
Post by: sys on December 09, 2020, 08:09:29 PM
i almost feel bad for the pig, they're so cheap.
Title: Re: cooking
Post by: star seed 7 on December 09, 2020, 08:10:42 PM
Nice burg sys
Title: Re: cooking
Post by: pissclams on December 09, 2020, 08:20:27 PM
Burger night.  Sautéed jalapeños & onions with ancho honey sauce & white cheddar.  On brioche with dill pickles & Hellmann’s.

(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)


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delicious looking ground turkey burger
Title: Re: cooking
Post by: steve dave on December 09, 2020, 08:36:37 PM
whatever, I'm sure it sucked
Title: Re: cooking
Post by: AST on December 10, 2020, 07:42:02 AM
whatever, I'm sure it sucked

This comment is like crack to a crackhead, and I’m the crackhead.
Title: Re: cooking
Post by: waks on December 10, 2020, 10:14:24 AM
Burger looks slightly overcooked.  :surprised:
Title: Re: cooking
Post by: Fldermaus on December 10, 2020, 12:06:11 PM
hey @Fldermaus, don't get me all cheese dip horny and then leave. :shakesfist:

Thought there'd be a little more midwestern velveeta competition here. It appears the rest of these rubes couldn't carry your ranch dressing.
Title: Re: cooking
Post by: AST on December 10, 2020, 12:20:17 PM
Burger looks slightly overcooked.  :surprised:
(https://uploads.tapatalk-cdn.com/20201210/731cbf79d153305a5d101de3dd41e123.jpg)


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Title: Re: cooking
Post by: Rage Against the McKee on December 10, 2020, 12:30:00 PM
The onions on that burger look like they've been cooked beyond al dente.
Title: Re: cooking
Post by: MakeItRain on December 10, 2020, 12:58:11 PM
Burger night.  Sautéed jalapeños & onions with ancho honey sauce & white cheddar.  On brioche with dill pickles & Hellmann’s.

(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)


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Good God man
Title: Re: cooking
Post by: AST on December 10, 2020, 01:49:45 PM
The onions on that burger look like they've been cooked beyond al dente.
(https://uploads.tapatalk-cdn.com/20201210/7aa5d7c5c9f40e5838c50d1da1f9ac44.jpg)


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Title: Re: cooking
Post by: michigancat on December 11, 2020, 10:23:44 AM
we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too)

i'm glad at least one of you feels guilty.

I support it. Initially she wanted to go 100% veg but provided no input on vegetarian meals so I was doing a few meals a week w/ vegetarian options. Then I told her we could make a bigger impact by having the whole family eat 2-3 vegetarian meals a week so that's what we do.

It's really hard to go full veg as a family IMO. Although I could eat some form of rice, greens, and lentils every day for quite a while. Just not many people are like that.
Title: Re: cooking
Post by: steve dave on December 11, 2020, 10:34:12 AM
It’s really hard too because meat is so delicious


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Title: Re: cooking
Post by: sys on December 11, 2020, 10:34:21 AM
you should tell her that by far the biggest impact she can have is to choose not to reproduce and that what she eats or doesn't is very close to meaningless in comparison.
Title: Re: cooking
Post by: steve dave on December 11, 2020, 10:36:45 AM
Or just murder 10 people


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Title: Re: cooking
Post by: sys on December 11, 2020, 10:41:46 AM
murder is illegal, steve dave.
Title: Re: cooking
Post by: star seed 7 on December 11, 2020, 10:46:00 AM
For now.....
Title: Re: cooking
Post by: michigancat on December 11, 2020, 10:47:49 AM
you should tell her that by far the biggest impact she can have is to choose not to reproduce and that what she eats or doesn't is very close to meaningless in comparison.

That's not really a choice she can make now
Title: Re: cooking
Post by: sys on December 11, 2020, 10:49:20 AM
That's not really a choice she can make now

could cheer her up to know she can make a difference, though.
Title: Re: cooking
Post by: Cire on December 11, 2020, 11:47:12 AM
It’s really hard too because meat is so delicious


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The only thing that I can do vegitarian on a regular basis is a stirfry.  We usually do a clean out the fridge stir fry with asparagus, mushrooms, onion, broccoli, cabbage, soy/hoisin/garlic/ginger sauce and a shitload of siracha.

over basmati rice of course, or sometimes quinoa.  If you really need it, a fried egg on top.
Title: Re: cooking
Post by: mocat on December 11, 2020, 12:26:38 PM
not gE'ing i love when sys goes all dwight on this topic
Title: Re: cooking
Post by: AST on December 12, 2020, 12:06:57 PM
Had some some pork tenderloin that needed to use before it turned along with a potato that was about to sprout so planned on making hash for brunch to remedy the situation.  Things spun out of control.  Don’t know if it is now a papas fritas dish, hash or some bastardization of the both.  Ot was delicious though.

Sliced potatoes thick then boiled.  Set aside to dry after a generous amount of salt was added. 

Carmelized some onions allong with some roasted sweet peppers, jalapeños, & garlic.  Set those aside covered to keep warm when they were done.

Then I added some canola oil to the same pan and fried up some corn tortillas I had cut into strips.  Set aside & salted.

Then I dipped my now dried potatoes in ancho honey sauce I had made last weekend (thinned it with chicken stock) and fried the potatoes up.  Set aside.  I continued to let the sauce reduce again.

Then I sliced and fried the ancho-honey pork tenderloin and set it aside.

Then I fried up a Serrano pepper and deseeded & stripped it for some heat.

Then I fried up a soft side up egg.

Then I put it all on a plate and garnished with cotija & green onion.

Thanks for looking.

(https://uploads.tapatalk-cdn.com/20201212/4455bd83077e494677e7eb29e49450a8.jpg)


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Title: Re: cooking
Post by: sys on December 12, 2020, 12:35:13 PM
mother of god.
Title: Re: cooking
Post by: steve dave on December 12, 2020, 01:13:53 PM
Congrats, looks like crap


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Title: Re: cooking
Post by: yoga-like_abana on December 12, 2020, 01:15:27 PM
are those potatoes or plantains  :lol:


just kidding looks ridiculously good
Title: Re: cooking
Post by: Spracne on December 12, 2020, 01:23:34 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch  :blank:
Title: Re: cooking
Post by: AST on December 12, 2020, 01:48:41 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch  :blank:

 :Wha:

Come over for a beer right now no cap.  Play your cards right and we will be brunching in no time.
Title: Re: cooking
Post by: AST on December 12, 2020, 01:51:36 PM
are those potatoes or plantains  :lol:


just kidding looks ridiculously good

(https://media1.giphy.com/media/v0eHX3n28wvoQ/giphy.gif)


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Title: Re: cooking
Post by: Spracne on December 12, 2020, 02:00:36 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch  :blank:

 :Wha:

Come over for a beer right now no cap.  Play your cards right and we will be brunching in no time.

White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.
Title: Re: cooking
Post by: AST on December 12, 2020, 02:03:18 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch  :blank:

 :Wha:

Come over for a beer right now no cap.  Play your cards right and we will be brunching in no time.

White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.

Yep
Title: Re: cooking
Post by: Cire on December 12, 2020, 05:03:35 PM
(https://uploads.tapatalk-cdn.com/20201212/d0ce1b21cf2c9104310019cb1d8c7320.jpg)
Hoisen glazed pork shoulder

Amazing.

Had in a lettuce wrap with Kim chi, grilled scallion and rice. Wowsers


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Title: Re: cooking
Post by: AST on December 12, 2020, 05:51:14 PM
 :lick:
Title: Re: cooking
Post by: michigancat on December 13, 2020, 12:40:13 AM
I made this tonight and it was pretty good! But didn't photograph well

https://youtu.be/Wc4odXf_avk

Recommended by a cajun I know who said it was like her mama's
Title: Re: cooking
Post by: AST on December 13, 2020, 03:24:01 PM
Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place.  They are beautiful, but be prepared to season.  Seasoning these took from 8am-2:30pm today nonstop.  That was all at the same time.

Maiden voyage is for sweet potato soup.  2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan.  So far, loving them.  Smooooooth surface, no-stick, tosses really well with great curve on the pan edges. 

Can not wait to see what else these bad boys can accomplish.

(https://uploads.tapatalk-cdn.com/20201213/bbc31fe8e91c62a5926bbc212c9793a0.jpg)


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Title: Re: cooking
Post by: 8manpick on December 13, 2020, 04:05:30 PM
What’s your seasoning routine?
Title: Re: cooking
Post by: michigancat on December 13, 2020, 04:16:20 PM
What are the pros and cons compared to cast iron?
Title: Re: cooking
Post by: AST on December 13, 2020, 04:36:18 PM
What are the pros and cons compared to cast iron?

Lifetime durability like cast iron but significantly better/smoother cooking surface.  Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans.  Time will tell.
Title: Re: cooking
Post by: AST on December 13, 2020, 04:38:08 PM
What’s your seasoning routine?
(https://uploads.tapatalk-cdn.com/20201213/77cc0b01fc1ac253b9241adb623b4c5f.jpg)

I did the preliminary wax removal last night and then did the seasoning wax 6 times.


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Title: Re: cooking
Post by: Spracne on December 13, 2020, 04:41:57 PM
What are the pros and cons compared to cast iron?

Lifetime durability like cast iron but significantly better/smoother cooking surface.  Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans.  Time will tell.

Can you forge them into high-carbon steel melee weapons in a Doomsday scenario, or would the seasoning process introduce impurities in the forge welding process that would cause delamination?
Title: Re: cooking
Post by: AST on December 13, 2020, 04:49:25 PM
What are the pros and cons compared to cast iron?

Lifetime durability like cast iron but significantly better/smoother cooking surface.  Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans.  Time will tell.

Can you forge them into high-carbon steel melee weapons in a Doomsday scenario, or would the seasoning process introduce impurities in the forge welding process that would cause delamination?

Me, nah.  Out of my skillset.  My buddy, possibly.  He is a blacksmith and I will make sure he is beside me in any doomsday scenario so we can get the answer to this.
Title: Re: cooking
Post by: sys on December 13, 2020, 05:09:19 PM
you could probably just sharpen the edges to make a nice melee weapon, no need to reforge.
Title: Re: cooking
Post by: AST on December 13, 2020, 06:04:31 PM
Goat cheese & apple sandwich with prosciutto, caramelized onions, & arugula.

Sweet potato soup with hickory smoked maple croutons.

(https://uploads.tapatalk-cdn.com/20201214/dbd0d6209a00b0ce4071e58c2ece183d.jpg)
(https://uploads.tapatalk-cdn.com/20201214/26839638236c24130eae118ae1de6f6f.jpg)
(https://uploads.tapatalk-cdn.com/20201214/4943dd35f4a6084e36b78cde560045f8.jpg)


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Title: Re: cooking
Post by: steve dave on December 13, 2020, 08:52:10 PM
When you need a quick bite to eat do you just whip up that ridiculous crap instead of like Kraft single and wonder bread grilled cheesers?


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Title: Re: cooking
Post by: AST on December 13, 2020, 09:01:52 PM
When you need a quick bite to eat do you just whip up that ridiculous crap instead of like Kraft single and wonder bread grilled cheesers?


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Saturday or Sunday is generally my fun day in the kitchen.  I make a protein or a soup in enough quantity to eat until the next weekend.  So this week, yes, we will be reheating soup and having it with basic grilled cheese or hot ham & cheese, etc.  In the case of making a big protein, I try to make one that can be repurposed into tacos, sandwiches, pasta, etc. very easily.

I have fun and love cooking.  If I am going to be spending hours making a soup, I am gonna make a badass sandwich to go with it for the first meal on it.  Especially this year when we have eaten out at a restaurant a grand total of 4 time.  3 pre-covid and 1 this summer during the “covid ease.”

So short answer, I eat lots of quick bites that look nothing like this.  But I also like to prep ahead of time so my “quick meals” are not just wonder bread sandwiches.
Title: Re: cooking
Post by: AST on December 13, 2020, 09:04:00 PM
Like, do you even know how good a goat cheese quesadilla dipped in this sweet potato soup is going to be?  Boom, 5 minute meal now that I have the soup & goat cheese and always have tortillas at the house.
Title: Re: cooking
Post by: catastrophe on December 13, 2020, 09:14:27 PM
Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place.  They are beautiful, but be prepared to season.  Seasoning these took from 8am-2:30pm today nonstop.  That was all at the same time.

Maiden voyage is for sweet potato soup.  2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan.  So far, loving them.  Smooooooth surface, no-stick, tosses really well with great curve on the pan edges. 

Can not wait to see what else these bad boys can accomplish.

(https://uploads.tapatalk-cdn.com/20201213/bbc31fe8e91c62a5926bbc212c9793a0.jpg)


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Make sure to updates on the pans. I’ve been wondering about these myself.

Also have you tried that gross thing where they blow on the egg?
Title: Re: cooking
Post by: AST on December 13, 2020, 09:22:08 PM
Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place.  They are beautiful, but be prepared to season.  Seasoning these took from 8am-2:30pm today nonstop.  That was all at the same time.

Maiden voyage is for sweet potato soup.  2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan.  So far, loving them.  Smooooooth surface, no-stick, tosses really well with great curve on the pan edges. 

Can not wait to see what else these bad boys can accomplish.

(https://uploads.tapatalk-cdn.com/20201213/bbc31fe8e91c62a5926bbc212c9793a0.jpg)


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Make sure to updates on the pans. I’ve been wondering about these myself.

Also have you tried that gross thing where they blow on the egg?

Thus far, love them.  Oil just rolls in them, along with everything you put in after. 

The care for them is easy it appears, once seasoned.  Warm soapy water, rinse, dry on low heat, rub down with oil.  Same thing as you do with a seasoned cast iron.
Title: Re: cooking
Post by: AST on December 13, 2020, 09:22:53 PM
Oh, and no egg blowing.  I do not even what that is and am terrified to google it.
Title: Re: cooking
Post by: Institutional Control on December 13, 2020, 09:47:55 PM
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch  :blank:

 :Wha:

Come over for a beer right now no cap.  Play your cards right and we will be brunching in no time.

White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.
I’m in.


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Title: Re: cooking
Post by: catastrophe on December 14, 2020, 12:41:07 AM
Oh, and no egg blowing.  I do not even what that is and am terrified to google it.
No prob. I’ll do it for you.

https://www.pinterest.ca/pin/629800329126625032/
Title: Re: cooking
Post by: AST on December 14, 2020, 07:45:03 AM
Oh, and no egg blowing.  I do not even what that is and am terrified to google it.
No prob. I’ll do it for you.

https://www.pinterest.ca/pin/629800329126625032/

That looks like their actual nonstick pan.  They have stainless, nonstick, & carbon steel. 

Title: Re: cooking
Post by: Institutional Control on December 14, 2020, 07:46:29 AM
I don't want my eggs blown on.
Title: Re: cooking
Post by: steve dave on December 14, 2020, 07:53:58 AM
Like, do you even know how good a goat cheese quesadilla dipped in this sweet potato soup is going to be?  Boom, 5 minute meal now that I have the soup & goat cheese and always have tortillas at the house.

yes, I know it. and it makes me mad as hell.
Title: Re: cooking
Post by: AST on December 14, 2020, 08:00:18 AM
Like, do you even know how good a goat cheese quesadilla dipped in this sweet potato soup is going to be?  Boom, 5 minute meal now that I have the soup & goat cheese and always have tortillas at the house.

yes, I know it. and it makes me mad as hell.

Recipe is super easy.  I doubled it to last the week.  You could substitute butternut squash for sweet potato as well.

https://www.delish.com/cooking/recipe-ideas/recipes/a44437/cinnamon-spiced-sweet-potato-soup-maple-croutons-recipe/

Title: Re: cooking
Post by: mocat on December 14, 2020, 09:25:10 AM
i have made sweet potato soup a few times this fall. it completely rules
Title: Re: cooking
Post by: Stupid Fitz on December 14, 2020, 10:06:03 AM
Made fried chicken and waffles last night. I cheated on the waffles because we have 7000 egos from Costco and I didn't want to clean up more dishes. Normally don't eat fried things as we are pretty healthy, but it turned out ok. My kids were like WTF is this crap since I normally smoke the chicken we have. Nice and crispy though. Def not worth the effort, but it was fun doing something a bit different.
Title: Re: cooking
Post by: michigancat on December 14, 2020, 10:34:09 AM
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better
Title: Re: cooking
Post by: ChiComCat on December 14, 2020, 10:38:56 AM
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better

Any fried chicken pro-tips?

I've done the Momofuku recipe and had the best success with that.  Usually I just hate making fried chicken because I end up with a god awful mess.
Title: Re: cooking
Post by: michigancat on December 14, 2020, 10:48:49 AM
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better

Any fried chicken pro-tips?

I've done the Momofuku recipe and had the best success with that.  Usually I just hate making fried chicken because I end up with a god awful mess.

Salt the chicken the day before and keep a close eye on the oil temperature - it needs to get to 365 or a little higher before you do anything and I adjust the temperature while they cook because I have a shitty stove. I also add a little Crystal's hot sauce to the egg mix. (I use Samin Nosrat's recipe as a starting point because duh)

And I've had success using a Dutch oven instead of a skillet to make a little less of a mess (and also I can cook more pieces at once).
Title: Re: cooking
Post by: Stupid Fitz on December 14, 2020, 10:51:13 AM
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better

Yeah, after doing it one time I feel like you could really lock down a great spice/flavor combo and make it consistently good. We just don't eat much fried food at all so it was like whatever. Not worth dealing with the oil and 17 bowls to clean for us, I guess.
Title: Re: cooking
Post by: GregKSU1027 on December 14, 2020, 10:58:27 AM
(https://uploads.tapatalk-cdn.com/20201214/cba5cc2fbc51b863b4da4285091932e1.jpg)

I did my best to recreate The Dang Quesadilla from The Chef in mhk. It was pretty good, still not as good the OG.
Title: Re: cooking
Post by: AST on December 14, 2020, 05:48:29 PM
(https://uploads.tapatalk-cdn.com/20201214/cba5cc2fbc51b863b4da4285091932e1.jpg)

I did my best to recreate The Dang Quesadilla from The Chef in mhk. It was pretty good, still not as good the OG.

I’d smash that 10/10 times it was presented to me.
Title: Re: cooking
Post by: AST on December 14, 2020, 06:03:32 PM
Goat cheese & baby bella quesadillas to help me attack the big pot of(https://uploads.tapatalk-cdn.com/20201215/f4bd0463a0ac1b77229df739ed04bef5.jpg)
 soup this evening.


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Title: Re: cooking
Post by: cDubya on December 14, 2020, 06:07:13 PM
Broke in the new All Clad pan with some beef tenderloin tips. (https://uploads.tapatalk-cdn.com/20201215/8a18c652ce8db179db32134b5bf6bbaf.jpg)

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Title: Re: cooking
Post by: Cire on December 14, 2020, 06:15:55 PM
Sweet


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Title: Re: cooking
Post by: AST on December 14, 2020, 06:17:40 PM
You are gonna love that pan cDub
Title: Re: cooking
Post by: cDubya on December 14, 2020, 06:18:21 PM
AST, what kind of soup? Looks tasty AF!

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Title: Re: cooking
Post by: cDubya on December 14, 2020, 06:18:58 PM
You are gonna love that pan cDub
Already in love. We got an 8 piece set and I can't wait to break everything in.

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Title: Re: cooking
Post by: AST on December 14, 2020, 06:28:50 PM
AST, what kind of soup? Looks tasty AF!

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It is a sweet potato soup I made yesterday, thanks
Title: Re: cooking
Post by: cDubya on December 15, 2020, 06:56:57 PM
cDub GF made Stromboli while I'm at work tonight. Love that woman... (https://uploads.tapatalk-cdn.com/20201216/4fe7daa277bc1e8f9a0a279670c55752.jpg)

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Title: Re: cooking
Post by: bucket on December 15, 2020, 07:08:41 PM
daaaaaaaaaang
Title: Re: cooking
Post by: AST on December 15, 2020, 07:27:09 PM
cDub GF made Stromboli while I'm at work tonight. Love that woman... (https://uploads.tapatalk-cdn.com/20201216/4fe7daa277bc1e8f9a0a279670c55752.jpg)

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(https://media1.giphy.com/media/l41lXkx9x8OTM1rwY/giphy.gif)


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Title: Re: cooking
Post by: DaBigTrain on December 15, 2020, 07:44:13 PM
(https://uploads.tapatalk-cdn.com/20201216/4f1084118110c8725c991cb6a8027c62.jpg)
(https://uploads.tapatalk-cdn.com/20201216/e1c446165a5c26b3b744d6d24e306b7a.jpg)
Title: Re: cooking
Post by: AST on December 15, 2020, 08:04:21 PM
Oh lort, that looks awesome.
Title: Re: cooking
Post by: steve dave on December 15, 2020, 08:14:41 PM
those peps and stromboli both look incred. nice work dudes and girl dudes.
Title: Re: cooking
Post by: Cire on December 15, 2020, 08:55:33 PM
Here for all of that


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Title: Re: cooking
Post by: catastrophe on December 15, 2020, 09:09:59 PM
Stromboli is a weird concept to me and I always forget about it, but whenever someone makes it I just want to eat the entire thing immediately.
Title: Re: cooking
Post by: puniraptor on December 16, 2020, 01:19:43 AM
(https://uploads.tapatalk-cdn.com/20201216/4f1084118110c8725c991cb6a8027c62.jpg)
(https://uploads.tapatalk-cdn.com/20201216/e1c446165a5c26b3b744d6d24e306b7a.jpg)

whats among the peppers? the xtra fillings?
Title: Re: cooking
Post by: AST on December 17, 2020, 08:41:07 PM
French onion soup tonight.  Standard French loaf for the wife.  Homemade egg noodles for me as I am a wildcard

(https://uploads.tapatalk-cdn.com/20201218/1ac0aab06ac9dc3b419e1f2433e9e2ba.jpg)

(https://uploads.tapatalk-cdn.com/20201218/4cd5fdae7b5b10d9c3384f38b7072b67.jpg)


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Title: Re: cooking
Post by: steve dave on December 17, 2020, 08:43:43 PM
with chopsticks just to flex. smdh my damn head.
Title: Re: cooking
Post by: AST on December 17, 2020, 08:45:11 PM
with chopsticks just to flex. smdh my damn head.

Some of those damn noodles were like 14” long.  A fork and/or spoon would not suffice.  I was not about to cut them because I am not 8.
Title: Re: cooking
Post by: sys on December 17, 2020, 08:59:52 PM
i dunno about them egg noodles.


perfect french onion soup weather.  based on how much i like it, i should eat it like 50 times a year and like a dumbass i only eat it like 3 times a year.
Title: Re: cooking
Post by: Spracne on December 17, 2020, 09:01:47 PM
with chopsticks just to flex. smdh my damn head.

Some of those damn noodles were like 14” long.  A fork and/or spoon would not suffice.  I was not about to cut them because I am not 8.

How do you prepare your oignon soup?
Title: Re: cooking
Post by: AST on December 17, 2020, 09:05:14 PM
with chopsticks just to flex. smdh my damn head.

Some of those damn noodles were like 14” long.  A fork and/or spoon would not suffice.  I was not about to cut them because I am not 8.

How do you prepare your oignon soup?

1/4 cup butter, 1 onion, soften.  Add minced garlic, s&p, thyme and stir.  Add beef broth and a bay leaf and  simmer.  It is that easy, about 25-30 minutes.
Title: Re: cooking
Post by: AST on December 17, 2020, 09:05:44 PM
i dunno about them egg noodles.


perfect french onion soup weather.  based on how much i like it, i should eat it like 50 times a year and like a dumbass i only eat it like 3 times a year.

Like for this soup or in general?
Title: Re: cooking
Post by: sys on December 17, 2020, 09:11:39 PM
for this soup.  i'm a traditionalist.
Title: cooking
Post by: pissclams on December 17, 2020, 09:14:06 PM
dumb question but home made broth?


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Title: Re: cooking
Post by: Spracne on December 17, 2020, 09:16:44 PM
for this soup.  i'm a traditionalist.

Have you ever had garlic noodles? (vietnamese). I too enjoy traditional french onion soup, but onion/garlic/butter egg noodles sounds delish.
Title: Re: cooking
Post by: sys on December 17, 2020, 09:19:27 PM
Have you ever had garlic noodles? (vietnamese). I too enjoy traditional french onion soup, but onion/garlic/butter egg noodles sounds delish.

it does sound good, but if it's french onion soup i want a slice of bread and a mound of toasted up cheese on top of it.
Title: Re: cooking
Post by: AST on December 17, 2020, 09:25:55 PM
dumb question but home made broth?


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Not this time.  I have all the soup bones coming in a week or 2 from my BIL’s slaughtered steer.
Title: Re: cooking
Post by: AST on December 17, 2020, 09:27:15 PM
Have you ever had garlic noodles? (vietnamese). I too enjoy traditional french onion soup, but onion/garlic/butter egg noodles sounds delish.

it does sound good, but if it's french onion soup i want a slice of bread and a mound of toasted up cheese on top of it.

Hey man, I had the broiled cheese!

I was skeptical of what I was doing as well.  But the first broth’d up noodle that hit my mouth made me a believer.
Title: Re: cooking
Post by: IPA4Me on December 18, 2020, 06:05:28 AM
Hello Fresh bruschetta chicken, roasted broccoli, and mashers with bacon.

We've been doing Hello Fresh for a couple of months now. Absolutely love the service. Three meals for 2. $60 a week. If we were buying fresh ingredients, we'd be wasting more than that. (https://uploads.tapatalk-cdn.com/20201218/bc3493af01f2ff4815b66b841e5ce68a.jpg)

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Title: Re: cooking
Post by: AST on December 18, 2020, 07:19:58 PM
Meal to restore relations with my bff Steve Dave.

Hot chicken sandwich (Tyson chicken fingers tossed in jalapeño wing sauce), canned green beans, and instant mashed potatoes.

(https://uploads.tapatalk-cdn.com/20201219/2b5e437437e251c256a0803e1237e1e6.jpg)


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Title: Re: cooking
Post by: CHONGS on December 18, 2020, 07:26:00 PM
I like mixing some port and egg into my onion soup at the very end.
Title: Re: cooking
Post by: sys on December 18, 2020, 07:26:57 PM
canned green beans is another food i should eat much more often than i do.
Title: Re: cooking
Post by: sys on December 18, 2020, 07:28:01 PM
I like mixing some port and egg into my onion soup at the very end.

port, yes.  the sweetness and richness is essential.  egg, no.  that's weird and gross.
Title: Re: cooking
Post by: CHONGS on December 18, 2020, 07:29:55 PM
I like mixing some port and egg into my onion soup at the very end.

port, yes.  the sweetness and richness is essential.  egg, no.  that's weird and gross.
It's just a mix of egg yolk and port. Old school Lyonnaise style.
Title: Re: cooking
Post by: sys on December 18, 2020, 07:44:16 PM
the lyonnais eat a lot of crap.
Title: Re: cooking
Post by: CHONGS on December 18, 2020, 07:55:57 PM
Eggs are great you monster
Title: Re: cooking
Post by: michigancat on December 18, 2020, 08:01:02 PM
It's fried chicken night
Title: Re: cooking
Post by: 8manpick on December 18, 2020, 08:17:16 PM
It's fried chicken night
Nice!
Title: Re: cooking
Post by: michigancat on December 18, 2020, 08:51:29 PM
(https://uploads.tapatalk-cdn.com/20201219/e00a40c4928428b209695022b896ba95.jpg)
(https://uploads.tapatalk-cdn.com/20201219/dc4ee5b864d52adc0d83f753f1cc7018.jpg)
(https://uploads.tapatalk-cdn.com/20201219/27e4bbe0938d988138786f2b3c31d0cf.jpg)
Title: Re: cooking
Post by: michigancat on December 18, 2020, 08:52:45 PM
Making progress

(https://uploads.tapatalk-cdn.com/20201219/0cf81231edee657c4f71f4d13dfa6df8.jpg)

Title: Re: cooking
Post by: AST on December 18, 2020, 08:56:41 PM
I am getting all horned up for some fried chicken over here now.
Title: Re: cooking
Post by: michigancat on December 18, 2020, 09:02:41 PM
First batch

(https://uploads.tapatalk-cdn.com/20201219/9d8d6995355c914f5c1b0d32300ceff9.jpg)
Title: Re: cooking
Post by: bucket on December 18, 2020, 09:29:13 PM
I am getting all horned up for some fried chicken over here now.
Title: Re: cooking
Post by: steve dave on December 18, 2020, 09:37:29 PM
what kind of oil? peanut?
Title: Re: cooking
Post by: michigancat on December 18, 2020, 09:42:34 PM
Thank you to this thread for making me horned up for fried chicken, it was good

(https://uploads.tapatalk-cdn.com/20201219/4b0dc2b519dbac5cf83d23a8d12ed225.jpg)
Title: Re: cooking
Post by: michigancat on December 18, 2020, 09:43:07 PM
what kind of oil? peanut?
Whole foods canola oil (for health)
Title: Re: cooking
Post by: catastrophe on December 18, 2020, 10:31:22 PM
I would like to hear more about the health benefits of canola oil.
Title: Re: cooking
Post by: michigancat on December 18, 2020, 10:33:27 PM
I would like to hear more about the health benefits of canola oil.
*whole foods* canola oil

Has to come from a health food store
Title: Re: cooking
Post by: waks on December 19, 2020, 12:51:55 AM
canned green beans is another food i should eat much more often than i do.
I like canned green beans more than fresh ones  :surprised:
Title: Re: cooking
Post by: sys on December 19, 2020, 12:58:06 AM
yes, they're better canned.
Title: Re: cooking
Post by: waks on December 19, 2020, 01:08:01 AM
yes, they're better canned.

(https://media4.giphy.com/media/3oEdv6sy3ulljPMGdy/giphy.gif)
Title: Re: cooking
Post by: steve dave on December 19, 2020, 07:49:51 AM
We buy flats of the canned from Costco and guys, it’s good


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Title: Re: cooking
Post by: Kat Kid on December 19, 2020, 08:08:19 AM
I really like frozen peas and carrots.
Title: Re: cooking
Post by: IPA4Me on December 19, 2020, 08:09:50 AM
canned green beans is another food i should eat much more often than i do.
I like canned green beans more than fresh ones  :surprised:
Same. Fiance is a snob about it. So, I eat canned GB on the weekends when she works. :)
Title: Re: cooking
Post by: michigancat on December 19, 2020, 09:21:26 AM
Are canned green beans the food most different from their fresh version?

Canned vs fresh peas would be close I suppose, but canned peas are pure barf
Title: Re: cooking
Post by: IPA4Me on December 19, 2020, 09:28:07 AM
Canned peas are tolerable if you just warm them. Can't be letting them get mushy IMO.
Title: Re: cooking
Post by: Cire on December 19, 2020, 10:38:45 AM
Green beans Depends. Sometimes canned, sometimes blanched and stir fried with almonds and shallots

Frozen peas every day

Roasted carrots


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Title: Re: cooking
Post by: IPA4Me on December 19, 2020, 04:32:35 PM
Hello Fresh has a lot of roasted carrots sides. I'm a big fan.

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Title: Re: cooking
Post by: star seed 7 on December 19, 2020, 07:15:30 PM
This canned green beans discussion is disappointing, fresh green beans are a top tier side dish.
Title: Re: cooking
Post by: sys on December 19, 2020, 07:26:34 PM
they're different foods.  it's like being all "i'm more of a cucumber fan, myself, never cared for pickles."
Title: Re: cooking
Post by: AST on December 19, 2020, 07:28:52 PM
Can fresh green beans be a top tier side dish?  Yes.

Are most fresh green beans  you get served not that great?  Also yes.
Title: Re: cooking
Post by: Cire on December 19, 2020, 07:37:26 PM
they're different foods.  it's like being all "i'm more of a cucumber fan, myself, never cared for pickles."
Good analogy


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Title: Re: cooking
Post by: bucket on December 19, 2020, 08:43:18 PM
Can fresh green beans be a top tier side dish?  Yes.

Are most fresh green beans  you get served not that great?  Also yes.

Not sure if my fresh green beans are a top tier side dish or not that great.

 :confused:
Title: Re: cooking
Post by: catastrophe on December 19, 2020, 09:14:55 PM
they're different foods.  it's like being all "i'm more of a cucumber fan, myself, never cared for pickles."
Good analogy


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Agree
Title: Re: cooking
Post by: pissclams on December 19, 2020, 09:41:26 PM
i’m a big canned peas guy
Title: Re: cooking
Post by: 8manpick on December 19, 2020, 10:43:56 PM
(https://uploads.tapatalk-cdn.com/20201220/240f275ea88403f744c3e63326204394.jpg)
(https://uploads.tapatalk-cdn.com/20201220/5dd74b1faee71443b2f53ac5df5dfd0a.jpg)
(https://uploads.tapatalk-cdn.com/20201220/d514665225c1831aa75639d7ff9e4887.jpg)

Made some latkes
Title: Re: cooking
Post by: catastrophe on December 19, 2020, 10:46:01 PM
That’s a pretty sweet looking range set up
Title: Re: cooking
Post by: bucket on December 19, 2020, 11:19:09 PM
The bacon!  :excited:
Title: Re: cooking
Post by: waks on December 20, 2020, 05:31:04 AM
Made some latkes
I love the combination of kosher food with uncleaned beast. Similar to my love of the chicken resist at So Long. Eating an egg on a chicken breast feels deliciously wrong.
Title: Re: cooking
Post by: AST on December 20, 2020, 07:26:57 AM
8mp putting in srs work.  Very strong.
Title: Re: cooking
Post by: AST on December 20, 2020, 11:27:37 AM
First time making biscuits from scratch as I am not a terribly good baker. There were buttermilk and came out fantastic. Going to try some beer biscuits next time.

Sage sausage gravy, pre-made maple sausage sticks, & fried eggs to go with. And of course mushrooms & onions. I could eat that with almost everything. Was particularly good mixed in with the gravy.

(https://uploads.tapatalk-cdn.com/20201220/3a5560fcfc6c12e16236ce1a54d3cbb9.jpg)
(https://uploads.tapatalk-cdn.com/20201220/6ab5df8402ee1661c31fefe3cc32df48.jpg)
(https://uploads.tapatalk-cdn.com/20201220/c65e3dd0c2829d8e7e0725475339135d.jpg)
(https://uploads.tapatalk-cdn.com/20201220/56de5beaa427c644c28e309503d5db9e.jpg)
(https://uploads.tapatalk-cdn.com/20201220/5a6febc893fee642f83e887a0d47f687.jpg)


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Title: Re: cooking
Post by: bucket on December 20, 2020, 11:32:16 AM
Mushrooms and onions on the side? I don't think I've ever had mushrooms and onions with my B&G.
Title: Re: cooking
Post by: AST on December 20, 2020, 11:33:38 AM
Mushrooms and onions on the side? I don't think I've ever had mushrooms and onions with my B&G.

It’s like when you try to make savory breakfast even more savory.  Because savory is better than sweet 11/10 times.
Title: Re: cooking
Post by: pissclams on December 20, 2020, 11:54:33 AM
i made b&g today too, great minds, man

what are latkes? hash browns?
Title: Re: cooking
Post by: Spracne on December 20, 2020, 11:57:07 AM
i made b&g today too, great minds, man

what are latkes? hash browns?

Potato pancakes, basically.
Title: Re: cooking
Post by: 8manpick on December 20, 2020, 01:25:28 PM
i made b&g today too, great minds, man

what are latkes? hash browns?
Shredded potatoes and onion at about 3 to 1 ratio, eggs and breadcrumbs to bind. Fried in chicken schmaltz traditionally, but I just had bacon fat
Title: Re: cooking
Post by: cDubya on December 20, 2020, 03:19:23 PM
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)

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Title: Re: cooking
Post by: mocat on December 20, 2020, 03:45:37 PM
That looks wonderful
Title: Re: cooking
Post by: steve dave on December 20, 2020, 04:05:16 PM
Yes, what is the dough? Just pizza dough?


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Title: Re: cooking
Post by: cDubya on December 20, 2020, 04:10:24 PM
Yes, what is the dough? Just pizza dough?


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Yeah, whatever you prefer for that, works for this. We do add about 1/2tbsp of honey to ours, but pretty basic. Oh, and fresh grated Asiago on top. For funsies.

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Title: Re: cooking
Post by: bucket on December 20, 2020, 04:27:51 PM
I'm going to try my hand at Stromboli now.
Title: Re: cooking
Post by: puniraptor on December 20, 2020, 05:43:28 PM
ramps would be good in there
Title: Re: cooking
Post by: cDubya on December 20, 2020, 05:45:22 PM
ramps would be good in there
We'll see, come April!

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Title: Re: cooking
Post by: Cire on December 20, 2020, 06:07:44 PM
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)

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I would eat that every day of my life until I had a heart attack


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Title: Re: cooking
Post by: Cire on December 20, 2020, 06:08:41 PM
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)

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Pre cook the shrooms. They let out waaay too much water when they cook.


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Title: Re: cooking
Post by: cDubya on December 20, 2020, 06:12:00 PM
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)

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Pre cook the shrooms. They let out waaay too much water when they cook.


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You are 1000% right. I even told the gf beforehand that I might precook them. Made the wrong choice lol

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Title: Re: cooking
Post by: Cire on December 20, 2020, 07:09:30 PM
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)

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Pre cook the shrooms. They let out waaay too much water when they cook.


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You are 1000% right. I even told the gf beforehand that I might precook them. Made the wrong choice lol

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I love mushrooms and have made that mistake when making pizza


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Title: Re: cooking
Post by: pissclams on December 20, 2020, 08:15:41 PM
(https://uploads.tapatalk-cdn.com/20201221/8a98eeb75408553d609b2c256ade6444.jpg)
Title: Re: cooking
Post by: AST on December 21, 2020, 07:24:49 AM
Great looking pie
Title: Re: cooking
Post by: steve dave on December 21, 2020, 07:43:04 AM
a) pizza looks great clams

b) this place has stromboli fever
Title: Re: cooking
Post by: pissclams on December 21, 2020, 08:39:35 AM
thx it's teh kenji deep dish pizza recipe i think we've discussed it here.  super easy, i didn't rise the dough overnight, but for about 4.5 hours instead
Title: Re: cooking
Post by: Cire on December 21, 2020, 08:43:55 AM
(https://uploads.tapatalk-cdn.com/20201221/8a98eeb75408553d609b2c256ade6444.jpg)
Niiiiiice


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Title: Re: cooking
Post by: puniraptor on December 21, 2020, 07:09:03 PM
back to stromboli:  do you dip it in anything? ranch? marinara? bbq sauce? blue cheese?
Title: Re: cooking
Post by: cDubya on December 21, 2020, 07:11:44 PM
back to stromboli:  do you dip it in anything? ranch? marinara? bbq sauce? blue cheese?
If anything, yeah, we use homemade marinara sauce. But storebought should suffice. And ranch could be tasty too.

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Title: Re: cooking
Post by: puniraptor on December 21, 2020, 07:25:20 PM
submitted for review: NACHO CHEEZ
Title: Re: cooking
Post by: cDubya on December 21, 2020, 07:32:40 PM
submitted for review: NACHO CHEEZ
I mean, if you wanna flood aggie it up, sure.

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Title: Re: cooking
Post by: steve dave on December 21, 2020, 07:43:56 PM
submitted for review: NACHO CHEEZ
This now qualifies as “nachos”


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Title: Re: cooking
Post by: michigancat on December 21, 2020, 07:54:18 PM
I used a pork tenderloin recipe for a sirloin tip roast and now I realize I put it in the oven too late. :frown:
Title: Re: cooking
Post by: bucket on December 21, 2020, 08:01:26 PM
submitted for review: NACHO CHEEZ
This now qualifies as “nachos”


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Would dip Stromboli in nacho cheese
Title: Re: cooking
Post by: KST8FAN on December 22, 2020, 03:54:17 AM
Tom(https://uploads.tapatalk-cdn.com/20201222/9763b78fddaaa2e0c28265eac2bfa066.jpg)(https://uploads.tapatalk-cdn.com/20201222/05de88adbc94171783e6b8a1d6327441.jpg)(https://uploads.tapatalk-cdn.com/20201222/0274c6aefbbbd9b2325c78fa76973bd6.jpg)

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Title: Re: cooking
Post by: waks on December 22, 2020, 06:19:19 AM
Tom!   :Wha:  You animal!
Title: Re: cooking
Post by: steve dave on December 22, 2020, 08:05:09 AM
amaze
Title: Re: cooking
Post by: 8manpick on December 22, 2020, 08:49:35 AM
Christ, is there anything that Tom can't do?
Title: Re: cooking
Post by: KST8FAN on December 22, 2020, 09:11:58 AM
I mean you can only screw up a rib roast,  right?  Its perfect to start just don't over cook it.  I did go back and reread this thread for seasoning ideas.  Did a very simple sea salt, pepper, etc. Did this on Traeger using pecan.

The daughter in law does a very good garlic mashed potatoes and asparagus.


Didn't get pic of cheesecake.


Tom

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Title: Re: cooking
Post by: AST on December 22, 2020, 09:31:29 AM
Nice Tom, nice
Title: Re: cooking
Post by: Institutional Control on December 22, 2020, 09:39:17 AM
Christ, is there anything that Tom can't do?

I haven't seen any stromboli pics from Tom.
Title: Re: cooking
Post by: cDubya on December 22, 2020, 10:01:49 AM
Christ, is there anything that Tom can't do?

I haven't seen any stromboli pics from Tom.


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Title: Re: cooking
Post by: DaBigTrain on December 22, 2020, 10:32:03 AM
(https://uploads.tapatalk-cdn.com/20201222/e503d4d5aca9176eff1454e54b0f9830.jpg)
(https://uploads.tapatalk-cdn.com/20201222/5869c78bd7260d8d987bda2be20fe9ee.jpg)
(https://uploads.tapatalk-cdn.com/20201222/db36390dbca04f43cd36d5cbb9c286c6.jpg)
Title: Re: cooking
Post by: Cire on December 22, 2020, 12:49:53 PM
Is that a mole?


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Title: Re: cooking
Post by: mocat on December 22, 2020, 12:55:45 PM
when you see bowls of tube guac, that's a mole
Title: Re: cooking
Post by: AST on December 22, 2020, 02:24:32 PM
Awesome, hungry yet again
Title: Re: cooking
Post by: IPA4Me on December 22, 2020, 07:22:43 PM
Chicken snitzel with oven roasted potato wedges and green beans. Was quite enjoyable.(https://uploads.tapatalk-cdn.com/20201223/866774a4282450538d2b471e303340f5.jpg)

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Title: Re: cooking
Post by: Cire on December 22, 2020, 07:38:06 PM
Yeah!


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Title: Re: cooking
Post by: sys on December 22, 2020, 07:38:32 PM
margherita, but no basil because it's winter.

https://twitter.com/ksusys/status/1341557670487080962/photo/1

this is actually the next pizza, but it's the same up until this point

https://twitter.com/ksusys/status/1341557746731106306/photo/1

Title: Re: cooking
Post by: AST on December 22, 2020, 07:39:06 PM
This thread is just killing it.
Title: Re: cooking
Post by: sys on December 22, 2020, 07:40:18 PM
wine and the onion pizza in the oven.

https://twitter.com/ksusys/status/1341557963769581570/photo/1

https://twitter.com/ksusys/status/1341557927396569089/photo/1

Title: Re: cooking
Post by: pissclams on December 22, 2020, 08:17:35 PM
never pictured sys as an insta here’s my food guy
Title: Re: cooking
Post by: steve dave on December 22, 2020, 08:19:55 PM
sys, that looks incred
Title: Re: cooking
Post by: Cire on December 22, 2020, 08:30:15 PM
Those look great


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Title: Re: cooking
Post by: Cire on December 22, 2020, 08:30:53 PM
Great call on the black olives :love:


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Title: Re: cooking
Post by: IPA4Me on December 23, 2020, 07:03:38 PM
Gouda burger topped with onions and tomato jelly. Side of roasted potatoes. (https://uploads.tapatalk-cdn.com/20201224/3cfa514194b5107116cac1e521d2230e.jpg)

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Title: Re: cooking
Post by: michigancat on December 23, 2020, 10:19:00 PM
I am about to cook so much garbage for christmas eve and christmas. our family tradition is to have breakfast for dinner christmas eve (with the idea that you don't need to eat breakfast before you open presents)

gonna make:

sausage/hash brown/egg/cheese casserole
biscuits and gravy
cinnamon rolls (homemade, I won't actually make these)
bacon
fruit salad (gotta have something sweet that isn't cinnamon rolls)

and then for christmas day it's just gonna be a giant ham and funeral potatoes and probably some canned green beans because it's just us so who cares. so many goddam hash browns
Title: Re: cooking
Post by: AST on December 24, 2020, 08:49:01 AM
I toast eggs are not only one of the easiest but also one of the best breakfast items imho.  Sopping up the egg yolk with the toast cutout...

(https://uploads.tapatalk-cdn.com/20201224/f526ebebf3a9716fe3bd5f2a0b1fd92b.jpg)


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Title: Re: cooking
Post by: ChiComCat on December 24, 2020, 09:58:52 AM
I think AST has caused this threat to collectively up it's game
Title: Re: cooking
Post by: WillieWatanabe on December 24, 2020, 11:27:38 AM
@IPA4Me Our family too has been on the Hello Fresh game for the last 9 months. Really has helped me become more comfortable cooking. However my plates never turn out looking very good.
Title: Re: cooking
Post by: IPA4Me on December 24, 2020, 05:50:04 PM
@IPA4Me Our family too has been on the Hello Fresh game for the last 9 months. Really has helped me become more comfortable cooking. However my plates never turn out looking very good.
It has really added variety to our cooking. I never would have tried all the different seasonings and such on my own.

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Title: Re: cooking
Post by: Institutional Control on December 24, 2020, 06:10:02 PM
I toast eggs are not only one of the easiest but also one of the best breakfast items imho.  Sopping up the egg yolk with the toast cutout...

(https://uploads.tapatalk-cdn.com/20201224/f526ebebf3a9716fe3bd5f2a0b1fd92b.jpg)


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My grandpa told me he invented that.


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Title: Re: cooking
Post by: steve dave on December 24, 2020, 06:12:02 PM
lmao


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Title: Re: cooking
Post by: AST on December 24, 2020, 06:16:30 PM
I think AST has caused this threat to collectively up it's game

Idk man, I think we are all just getting older and like to/are able to enjoy nicer things.  Food included.
Title: Re: cooking
Post by: Spracne on December 24, 2020, 06:20:08 PM
I toast eggs are not only one of the easiest but also one of the best breakfast items imho.  Sopping up the egg yolk with the toast cutout...

(https://uploads.tapatalk-cdn.com/20201224/f526ebebf3a9716fe3bd5f2a0b1fd92b.jpg)


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My grandpa told me he invented that.


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It's a helluva thing, when a person realizes adults that he has trusted have been lying to him his entire life.
Title: Re: cooking
Post by: CHONGS on December 24, 2020, 08:29:53 PM
I ated too many tamales.
Title: Re: cooking
Post by: steve dave on December 24, 2020, 08:36:52 PM
I ated too many tamales.

swedish meatballs here  :frown:
Title: Re: cooking
Post by: Institutional Control on December 24, 2020, 08:38:53 PM
I toast eggs are not only one of the easiest but also one of the best breakfast items imho.  Sopping up the egg yolk with the toast cutout...

(https://uploads.tapatalk-cdn.com/20201224/f526ebebf3a9716fe3bd5f2a0b1fd92b.jpg)


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My grandpa told me he invented that.


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It's a helluva thing, when a person realizes adults that he has trusted have been lying to him his entire life.
Not sure what you’re implying....


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Title: Re: cooking
Post by: steve dave on December 24, 2020, 08:41:38 PM
yeah, wtf spracne. also congrats to your grandpa IC. pretty elite thing to invent.
Title: Re: cooking
Post by: pissclams on December 25, 2020, 12:33:38 PM
on my third of the morning
(https://uploads.tapatalk-cdn.com/20201225/e4373d1a1fae98cd6ef2593fcfe2acf6.jpg)
Title: Re: cooking
Post by: AST on December 25, 2020, 12:36:28 PM
on my third of the morning
(https://uploads.tapatalk-cdn.com/20201225/e4373d1a1fae98cd6ef2593fcfe2acf6.jpg)

 :love:
Title: Re: cooking
Post by: AST on December 25, 2020, 12:42:25 PM
Making a huge helping of Balsamic-honey-lime tossed Serrano Brussels.  Also making garlic-Parmesan mashed potatoes but those are boring pics.

(https://uploads.tapatalk-cdn.com/20201225/01cdc0a9d9e02de3ac6e33c6bdc5605e.jpg)
(https://uploads.tapatalk-cdn.com/20201225/1c7c513d1e1b997f4d99030cdc9f534a.jpg)
(https://uploads.tapatalk-cdn.com/20201225/436fd60d7a75fb6dabfc1dbfd8f413e9.jpg)


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Title: Re: cooking
Post by: steve dave on December 25, 2020, 12:46:30 PM
rough ridin' crap


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Title: Re: cooking
Post by: Cire on December 25, 2020, 12:47:03 PM
Did you mandolin those sprouts?


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Title: Re: cooking
Post by: pissclams on December 25, 2020, 12:53:28 PM
Making a huge helping of Balsamic-honey-lime tossed Serrano Brussels.  Also making garlic-Parmesan mashed potatoes but those are boring pics.

(https://uploads.tapatalk-cdn.com/20201225/01cdc0a9d9e02de3ac6e33c6bdc5605e.jpg)
(https://uploads.tapatalk-cdn.com/20201225/1c7c513d1e1b997f4d99030cdc9f534a.jpg)
(https://uploads.tapatalk-cdn.com/20201225/436fd60d7a75fb6dabfc1dbfd8f413e9.jpg)


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landmark chard has been one of my favorites for at least 20 years
Title: Re: cooking
Post by: AST on December 25, 2020, 01:09:58 PM
Did you mandolin those sprouts?


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Close enough.  Kitchen-Aide processor with the adjustable blade.
Title: Re: cooking
Post by: KST8FAN on December 25, 2020, 01:11:05 PM
Christ, is there anything that Tom can't do?

I haven't seen any stromboli pics from Tom.
Mrs8 says yesterday she has leftover roll dough... what to do?

Boys here tomorrow for Italian sausage soup so I said I got an idea.

Over stuffed the crap out of the first one before we even got the cheese on.

We'll let you know how they turned out in 30 mins.


Tom(https://uploads.tapatalk-cdn.com/20201225/e9358cd8baba8194ee7d71bc70a4f375.jpg)(https://uploads.tapatalk-cdn.com/20201225/6b3b9bc680d8907c16d07b26de66a5f7.jpg)(https://uploads.tapatalk-cdn.com/20201225/a53ffe058feb901192a4b22935423f74.jpg)

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Title: Re: cooking
Post by: AST on December 25, 2020, 01:11:09 PM
Making a huge helping of Balsamic-honey-lime tossed Serrano Brussels.  Also making garlic-Parmesan mashed potatoes but those are boring pics.

(https://uploads.tapatalk-cdn.com/20201225/01cdc0a9d9e02de3ac6e33c6bdc5605e.jpg)
(https://uploads.tapatalk-cdn.com/20201225/1c7c513d1e1b997f4d99030cdc9f534a.jpg)
(https://uploads.tapatalk-cdn.com/20201225/436fd60d7a75fb6dabfc1dbfd8f413e9.jpg)


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landmark chard has been one of my favorites for at least 20 years

If things go as planned, I will have solo’d 2 bottles by day’s end.  First time having it but an instant fanboi.
Title: Re: cooking
Post by: AST on December 25, 2020, 01:12:01 PM
Christ, is there anything that Tom can't do?

I haven't seen any stromboli pics from Tom.
Mrs8 says yesterday she has leftover roll dough... what to do?

Boys here tomorrow for Italian sausage soup so I said I got an idea.

Over stuffed the crap out of the first one before we even got the cheese on.

We'll let you know how they turned out in 30 mins.


Tom(https://uploads.tapatalk-cdn.com/20201225/e9358cd8baba8194ee7d71bc70a4f375.jpg)(https://uploads.tapatalk-cdn.com/20201225/6b3b9bc680d8907c16d07b26de66a5f7.jpg)(https://uploads.tapatalk-cdn.com/20201225/a53ffe058feb901192a4b22935423f74.jpg)

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Hell yes, Tom coming in hot!
Title: Re: cooking
Post by: steve dave on December 25, 2020, 01:16:02 PM
TOM! Yes!


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Title: Re: cooking
Post by: KST8FAN on December 25, 2020, 01:34:40 PM
Stuck to the pan otherwise looking edible.


Tom(https://uploads.tapatalk-cdn.com/20201225/fdbd79bde4de8f351a076db08bec8884.jpg)

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Title: Re: cooking
Post by: cDubya on December 25, 2020, 01:35:31 PM
YES, Tom!!!!

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Title: Re: cooking
Post by: mocat on December 25, 2020, 01:51:29 PM
Merry Christmas gE.c

(https://uploads.tapatalk-cdn.com/20201225/0bdc30862524fb154e5eb8a2e8e7a2c8.jpg)
Title: Re: cooking
Post by: mocat on December 25, 2020, 01:52:16 PM
4 hours on the smoker

 (https://uploads.tapatalk-cdn.com/20201225/53b7a62c47da6c9f3a4b0a02fa51f7ec.jpg)
Title: Re: cooking
Post by: 8manpick on December 25, 2020, 01:55:26 PM
Tom you beautiful son of a bitch. Merry Christmas!
Title: Re: cooking
Post by: 8manpick on December 25, 2020, 01:56:01 PM
4 hours on the smoker

 (https://uploads.tapatalk-cdn.com/20201225/53b7a62c47da6c9f3a4b0a02fa51f7ec.jpg)
Oh hell yes
Title: Re: cooking
Post by: IPA4Me on December 25, 2020, 01:58:40 PM
Good looking Christmas meals. We had our ham and carbs feast yesterday. Leftovers for lunch today. I'll be dining at the Chinese joint later.

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Title: Re: cooking
Post by: Institutional Control on December 25, 2020, 02:03:54 PM
Tom, you son of a.....


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Title: Re: cooking
Post by: KST8FAN on December 25, 2020, 02:04:55 PM
Merry Christmas gE.c

(https://uploads.tapatalk-cdn.com/20201225/0bdc30862524fb154e5eb8a2e8e7a2c8.jpg)
Nice mocat. That looks so damn good.


Tom

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Title: Re: cooking
Post by: TheHamburglar on December 25, 2020, 05:51:31 PM
Put some Walkerswood jerk seasoning on some chicken breast, tried out the new Sous Vide & finished on the grill for a few minutes. (https://uploads.tapatalk-cdn.com/20201225/c7ac1a8c35492bd53af112ea611d0f6a.jpg)
No idea if it’s going to be any good.


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Title: Re: cooking
Post by: TheHamburglar on December 25, 2020, 06:21:43 PM
Update: Meh. Need more practice with the sous vide.
Title: Re: cooking
Post by: Cire on December 25, 2020, 06:28:49 PM
(https://uploads.tapatalk-cdn.com/20201226/3d4a43848de47afad5e31cfd5d62b22f.jpg)
Yassss


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Title: Re: cooking
Post by: pissclams on December 25, 2020, 07:02:45 PM
that’s cooked perfectly

(https://uploads.tapatalk-cdn.com/20201226/d2768feef5a56cdcdfab3b8ce3a38bb5.jpg)(https://uploads.tapatalk-cdn.com/20201226/9b3093c01f71d2eda2fbe9d102b91e76.jpg)

we did hasselback potato gratin, dry aged prime strip, sea scallops, shrimp, green beans

Title: Re: cooking
Post by: AST on December 25, 2020, 07:18:54 PM
 :love: :love: :love:
Title: Re: cooking
Post by: Cire on December 25, 2020, 07:20:41 PM
that’s cooked perfectly

(https://uploads.tapatalk-cdn.com/20201226/d2768feef5a56cdcdfab3b8ce3a38bb5.jpg)(https://uploads.tapatalk-cdn.com/20201226/9b3093c01f71d2eda2fbe9d102b91e76.jpg)

we did hasselback potato gratin, dry aged prime strip, sea scallops, shrimp, green beans
Holy crap


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Title: Re: cooking
Post by: steve dave on December 25, 2020, 07:23:29 PM
Clams, WHAT


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Title: Re: cooking
Post by: wetwillie on December 25, 2020, 07:30:57 PM
Sometimes I forget who the OG of the cooking board is, but I definitely remember now.
Title: Re: cooking
Post by: sys on December 26, 2020, 12:26:23 AM
that's obscene, mocat.
Title: Re: cooking
Post by: sys on December 26, 2020, 12:28:20 AM
jfc, so many cows died for baby jesus.
Title: Re: cooking
Post by: AST on December 26, 2020, 11:42:20 AM
Just some top notch cooking been going on in here lately.  It is beautiful.

Trying out my new Lloyd’s pan today.  First attempt at the style.

(https://uploads.tapatalk-cdn.com/20201226/2a4f9217862680aa27b7b801ca285151.jpg)


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Title: Re: cooking
Post by: Spracne on December 26, 2020, 11:48:26 AM
You making a Detroit-style pizza, bauce?
Title: Re: cooking
Post by: AST on December 26, 2020, 11:51:45 AM
You making a Detroit-style pizza, bauce?

Attempting  :ohno:
Title: Re: cooking
Post by: Spracne on December 26, 2020, 12:02:19 PM
Love it. You're going to nail it.
Title: Re: cooking
Post by: steve dave on December 26, 2020, 12:23:05 PM
(https://uploads.tapatalk-cdn.com/20201226/cc21bc382e1884f18288a91e3e428306.jpg)


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Title: Re: cooking
Post by: steve dave on December 26, 2020, 12:40:05 PM
IC, thank your grandfather for me
Title: Re: cooking
Post by: AST on December 26, 2020, 12:40:23 PM
Hell yes SD, toast eggs!
Title: Re: cooking
Post by: KST8FAN on December 26, 2020, 01:17:42 PM
Guys.  Mrs8 whipped this out of the cabinet for forgotten kitchen utensils.


Tom(https://uploads.tapatalk-cdn.com/20201226/8cdee17abb00f4a537d6f0bb7f44cf74.jpg)(https://uploads.tapatalk-cdn.com/20201226/85bab089ea5f3ee3e4dd3978d87df938.jpg)

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Title: Re: cooking
Post by: IPA4Me on December 26, 2020, 01:25:17 PM
Oh sweet.

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Title: Re: cooking
Post by: AST on December 26, 2020, 02:51:38 PM
I am unnecessarily nervous, it is just food.  I feel if I made a mistake it was adding too much sauce.

(https://uploads.tapatalk-cdn.com/20201226/12cd1aefebcd73167eaea23ab35daad6.jpg)
(https://uploads.tapatalk-cdn.com/20201226/79fdc189d15b491d0ba8a07792a2c074.jpg)
(https://uploads.tapatalk-cdn.com/20201226/d0a38db02b968ba90e6a25f069bcfafc.jpg)


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Title: Re: cooking
Post by: AST on December 26, 2020, 02:57:57 PM
I am seeing olive oil bubbling around the entire edge of the pan so hopefully that means I am getting my perfect edge.

(https://uploads.tapatalk-cdn.com/20201226/ece8f496c64dc797685842622e2438d5.jpg)


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Title: Re: cooking
Post by: WillieWatanabe on December 26, 2020, 03:03:08 PM
This is exciting
Title: Re: cooking
Post by: AST on December 26, 2020, 03:06:21 PM
This is exciting

I admittedly get more excited over food than most people.  It tastes great and can bring people together more than most things.
Title: Re: cooking
Post by: AST on December 26, 2020, 04:06:01 PM
Only error, slightly more dough than needed.  Will address on my 2nd run.

(https://uploads.tapatalk-cdn.com/20201226/b32628703328fde0d3f83ed4e9849741.jpg)
(https://uploads.tapatalk-cdn.com/20201226/4e5e282f03b9947fd625c5e5156fe5f7.jpg)


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Title: Re: cooking
Post by: Institutional Control on December 26, 2020, 04:16:16 PM
Looks good, AST.  Let me know if any houses come on the market in your neighborhood. I want to be your neighbor.


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Title: Re: cooking
Post by: Tobias on December 26, 2020, 04:19:35 PM
hell yes!
Title: Re: cooking
Post by: steve dave on December 26, 2020, 04:30:54 PM
incred
Title: Re: cooking
Post by: Tobias on December 26, 2020, 04:40:29 PM
gE stromboli season in full swing

(https://uploads.tapatalk-cdn.com/20201226/e1101079d1ec9c1822c2b2ad382b82e4.jpg)
Title: Re: cooking
Post by: Tobias on December 26, 2020, 04:42:25 PM
was afraid of too much filling or overrolled or something, bread ratio too high :frown:

(https://uploads.tapatalk-cdn.com/20201226/789e2f2e2319caf60cf256a7432aa89a.jpg)
Title: Re: cooking
Post by: Institutional Control on December 26, 2020, 04:44:07 PM
Looks delicious to me, Tobias.


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Title: Re: cooking
Post by: Kat Kid on December 26, 2020, 04:45:18 PM
AST that is incredible
Title: Re: cooking
Post by: Spracne on December 26, 2020, 04:48:09 PM
Only error, slightly more dough than needed.  Will address on my 2nd run.

(https://uploads.tapatalk-cdn.com/20201226/b32628703328fde0d3f83ed4e9849741.jpg)
(https://uploads.tapatalk-cdn.com/20201226/4e5e282f03b9947fd625c5e5156fe5f7.jpg)


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Crust looks spot on, which is, after all, the hallmark of a Detroit style pizza. Nice job.
Title: Re: cooking
Post by: cDubya on December 26, 2020, 04:49:10 PM
This thread makes me both happy and incredibly envious of so many of the skilled ppl here. Makes me want to step up my game!

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Title: Re: cooking
Post by: AST on December 26, 2020, 05:17:28 PM
Another great Stromboli cranked out by this thread.  We should open an Italian eatery.
Title: Re: cooking
Post by: Cire on December 26, 2020, 05:19:20 PM
All that looks awesome. Well done everyone


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Title: Re: cooking
Post by: KST8FAN on December 26, 2020, 09:13:17 PM
First attempt would say C+.  Too much bread on one, too much cheese on another.   Need a little spice.   

The ricotta cheese and smoked ham was the best of my 3 attempts.


Tom

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(https://uploads.tapatalk-cdn.com/20201227/c87c46ff75573b14fc234798a218b308.jpg)(https://uploads.tapatalk-cdn.com/20201227/a6d1154fa4b132950bb92f4523645e21.jpg)
Title: Re: cooking
Post by: IPA4Me on December 27, 2020, 09:11:07 AM
I'd weigh 300 lbs if I cooked that much bread. Looks delicious though!

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Title: Re: cooking
Post by: steve dave on December 27, 2020, 04:25:20 PM
Alright. Olive and capers. Pepperoni. Mozzarella and American. Pepperoncinis. Butter and parm on the outside. Cheese pizza for the dozens of kids running around my house.

(https://uploads.tapatalk-cdn.com/20201227/035c21b6ef96622f514f49f1aa24c268.jpg)
(https://uploads.tapatalk-cdn.com/20201227/4e746b90e8ea00e333cbc2d23618def9.jpg)
(https://uploads.tapatalk-cdn.com/20201227/cf69fb974722f0fa86efead75d6a4c94.jpg)
(https://uploads.tapatalk-cdn.com/20201227/44ed87c32a19ee1de5977cb7ddc494a7.jpg)
(https://uploads.tapatalk-cdn.com/20201227/038bbeee01dfd4f97ea2352678ae1432.jpg)
(https://uploads.tapatalk-cdn.com/20201227/a43881b3dc0575867a9d4fed1eadbf63.jpg)


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Title: Re: cooking
Post by: Tobias on December 27, 2020, 04:30:53 PM
eff YES
Title: Re: cooking
Post by: steve dave on December 27, 2020, 05:12:48 PM
Folks, it is good AF

(https://uploads.tapatalk-cdn.com/20201227/a40a72aa8ac25305329d3dc33e5141ee.jpg)
(https://uploads.tapatalk-cdn.com/20201227/5340d48868e8577b9a011f474c2b9174.jpg)


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Title: Re: cooking
Post by: Tobias on December 27, 2020, 05:42:09 PM
nsfw
Title: Re: cooking
Post by: AST on December 27, 2020, 05:44:10 PM
Hell yes SD  :love: :love:
Title: Re: cooking
Post by: pissclams on December 27, 2020, 06:07:02 PM
NACHOMASTER
(https://uploads.tapatalk-cdn.com/20201228/d81651e5835efcc9d938ec36b0132ac8.jpg)
Title: Re: cooking
Post by: cDubya on December 27, 2020, 06:53:21 PM
Y'all... We need a Stromboli thread at this point, and I love it.

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Title: Re: cooking
Post by: wetwillie on December 27, 2020, 07:11:40 PM
NACHOMASTER
(https://uploads.tapatalk-cdn.com/20201228/d81651e5835efcc9d938ec36b0132ac8.jpg)

My god man
Title: Re: cooking
Post by: pissclams on December 27, 2020, 08:36:25 PM
housed the whole plate
Title: Re: cooking
Post by: puniraptor on December 27, 2020, 08:44:36 PM
Cheese fondue is our traditional Christmas family tradition.

Sushi boat will be the new #family tradition?(https://uploads.tapatalk-cdn.com/20201228/e3b39f689b0d29002ed8a878df0c1412.jpg)
Title: Re: cooking
Post by: Kat Kid on December 27, 2020, 09:38:30 PM
why are there sushi boats? what is that about?
Title: Re: cooking
Post by: bucket on December 27, 2020, 10:36:31 PM
why are there sushi boats? what is that about?

That sushi boat kicks ass  :love:
Title: Re: cooking
Post by: puniraptor on December 27, 2020, 10:42:15 PM
its like a fun way of serving sushi and sashimi common to traditional olde timey hotels and restaurants. I got one for christmas :)

the sushi is just from the grocery store tho

actually my first experience with the sushi boat was crushing a "Love Boat" with my bro back in the day at MHK j-staurant Green Tea
Title: Re: cooking
Post by: puniraptor on December 27, 2020, 11:00:30 PM
 (https://uploads.tapatalk-cdn.com/20201228/cd4a74a00af0a120d028c4a027cbc0e8.jpg)
Title: Re: cooking
Post by: Kat Kid on December 28, 2020, 06:48:08 AM
its like a fun way of serving sushi and sashimi common to traditional olde timey hotels and restaurants. I got one for christmas :)

the sushi is just from the grocery store tho

actually my first experience with the sushi boat was crushing a "Love Boat" with my bro back in the day at MHK j-staurant Green Tea
Ok I didn’t know if there was some specific story about it. I am pro sushi boat.
Title: Re: cooking
Post by: stunted on December 28, 2020, 07:01:41 AM
Need a boat to catch fish
Title: Re: cooking
Post by: Kat Kid on December 28, 2020, 07:46:20 AM
Need a boat to catch fish

its coming together for me
Title: Re: cooking
Post by: Cire on December 28, 2020, 11:10:29 AM
its like a fun way of serving sushi and sashimi common to traditional olde timey hotels and restaurants. I got one for christmas :)

the sushi is just from the grocery store tho

actually my first experience with the sushi boat was crushing a "Love Boat" with my bro back in the day at MHK j-staurant Green Tea
Ok I didn’t know if there was some specific story about it. I am pro sushi boat.
The sushi place that we go to has sushi boats!


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Title: cooking
Post by: Cire on December 28, 2020, 11:12:29 AM
!!!!


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Title: Re: cooking
Post by: steve dave on December 28, 2020, 04:50:29 PM
Round 2. Hot cherry peppers. Black Forest ham. American and mozz mix from yesterday. Dijon. Garlic and parsley on top for smell and vision excellence.

(https://uploads.tapatalk-cdn.com/20201228/23ee1403ac5d6c096894bd0ed5604b59.jpg)
(https://uploads.tapatalk-cdn.com/20201228/c331a25d3b8d1a6e722690c2b52a6b1e.jpg)
(https://uploads.tapatalk-cdn.com/20201228/e30ac2744f517594f2d40f4401450f40.jpg)
(https://uploads.tapatalk-cdn.com/20201228/f5ebe906a10c305664e2ce574476ab08.jpg)


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Title: Re: cooking
Post by: steve dave on December 28, 2020, 05:05:22 PM
(https://uploads.tapatalk-cdn.com/20201228/be19d967963a5ca40835267f4344c5a0.jpg)


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Title: Re: cooking
Post by: Kat Kid on December 28, 2020, 05:08:49 PM
Steve Dave posting feet.
Title: Re: cooking
Post by: steve dave on December 28, 2020, 05:23:49 PM
Posting them for my fans.

Also, report, it is good AF. Better than yesterday’s.


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Title: Re: cooking
Post by: AST on December 28, 2020, 05:25:07 PM
I saw cows like that while in Manhattan on an ag field trip.  Little windows in their sides so you could see what they were chewing.

SD’s windows are prettier.
Title: Re: cooking
Post by: puniraptor on December 28, 2020, 05:42:23 PM
!!!!


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oooooh baby :lick:

mine is missing the masts  :cry:
Title: Re: cooking
Post by: AST on December 28, 2020, 05:57:25 PM
Attempt #2 on Detroit.  Made corrections.

(https://uploads.tapatalk-cdn.com/20201228/182ae3a9d8cd48b871127827d9c071f6.jpg)
(https://uploads.tapatalk-cdn.com/20201228/8a107c6e3113cea2b92f48d1e5e93320.jpg)
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Title: Re: cooking
Post by: puniraptor on December 28, 2020, 06:05:10 PM
did detroit pizza suddenly go viral? ive been seeing it getting made everywhere. is it a tik tok thing? or just recency bias?
Title: Re: cooking
Post by: AST on December 28, 2020, 06:09:14 PM
did detroit pizza suddenly go viral? ive been seeing it getting made everywhere. is it a tik tok thing? or just recency bias?

They have been around awhile but more restaurants focusing on that style are opening up.  I have enjoyed it for years (hipster) but am just now making it (not hipster).
Title: Re: cooking
Post by: puniraptor on December 28, 2020, 06:11:13 PM
what makes it detroit is the cheesey exoskeleton? analogous to robocop's armor?
Title: Re: cooking
Post by: AST on December 28, 2020, 06:18:52 PM
what makes it detroit is the cheesey exoskeleton? analogous to robocop's armor?

The pan used.  The dough.  The placement of toppings.  The minimal use of ingredients. 

Multiple things.  True Detroit style also utilizes “brick cheese” which I have not been able to find yet.
Title: Re: cooking
Post by: AST on December 28, 2020, 06:22:17 PM
Improvement has been made.

(https://uploads.tapatalk-cdn.com/20201229/77a8ab6d7f8bc7f81aebedf71309370a.jpg)
 
(https://uploads.tapatalk-cdn.com/20201229/0ed7249c0b2514225a37150d59c0d9f1.jpg)

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Title: Re: cooking
Post by: Tobias on December 28, 2020, 06:29:28 PM
that salad is a nice touch there, ast
Title: Re: cooking
Post by: AST on December 28, 2020, 06:35:27 PM
that salad is a nice touch there, ast

Thanks.  Spring mix, goat cheese, cheery tomatoes, dried cranberries, balsamic.
Title: Re: cooking
Post by: steve dave on December 28, 2020, 06:37:11 PM
(https://uploads.tapatalk-cdn.com/20201229/6bc9306fbd3fa98cfd141dfef5cdb7d8.jpg)


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Title: Re: cooking
Post by: Tobias on December 28, 2020, 06:37:58 PM
that salad is a nice touch there, ast

Thanks.  Spring mix, goat cheese, cheery tomatoes, dried cranberries, balsamic.
like drinking a glass of water after eating a million beers
Title: Re: cooking
Post by: AST on December 28, 2020, 06:41:26 PM
that salad is a nice touch there, ast

Thanks.  Spring mix, goat cheese, cheery tomatoes, dried cranberries, balsamic.
like drinking a glass of water after eating a million beers

I thought that was what you were implying but decided to kill you with kindness by sharing the deets anyways.
Title: Re: cooking
Post by: AST on December 28, 2020, 06:43:04 PM
(https://uploads.tapatalk-cdn.com/20201229/6bc9306fbd3fa98cfd141dfef5cdb7d8.jpg)


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It is a work of art.  That cheese ooze is :chefskiss:
Title: Re: cooking
Post by: sys on December 28, 2020, 06:49:36 PM
i'm going to make one of those detroit sonsabitches pretty soon.  this is perfect bread, cheese and grease weather.


in a similar vein, argentina makes a version that is worth some stomach space.  just cheese and onions.  they look like this.

https://www.youtube.com/watch?v=vyW68hePKOQ
Title: Re: cooking
Post by: puniraptor on December 28, 2020, 06:50:37 PM
i fully understand now that strombolii are adult hot pockets
Title: Re: cooking
Post by: DaBigTrain on December 28, 2020, 06:55:53 PM
All of this looks :lick:

I made a pretty good ham wrap from leftover Christmas ham with all the fixins' and stuff
Title: Re: cooking
Post by: AST on December 28, 2020, 07:42:27 PM
i'm going to make one of those detroit sonsabitches pretty soon.  this is perfect bread, cheese and grease weather.


in a similar vein, argentina makes a version that is worth some stomach space.  just cheese and onions.  they look like this.

https://www.youtube.com/watch?v=vyW68hePKOQ

That looks similar to the Alsation pizza.  Been wanting to make that.
Title: Re: cooking
Post by: cDubya on December 28, 2020, 08:09:30 PM
Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol

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Title: Re: cooking
Post by: catastrophe on December 28, 2020, 08:47:05 PM
i fully understand now that strombolii are adult hot pockets
This is a great observation
Title: Re: cooking
Post by: WillieWatanabe on December 28, 2020, 09:08:02 PM
Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol

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alot happening here
Title: Re: cooking
Post by: cDubya on December 28, 2020, 09:18:33 PM
Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol

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alot happening here
Yeah, that's fair haha. Long story short, I hate onions.
Title: Re: cooking
Post by: DaBigTrain on December 28, 2020, 09:28:45 PM
Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol

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alot happening here
Yeah, that's fair haha. Long story short, I hate onions.

(https://ftw.usatoday.com/wp-content/uploads/sites/90/2017/05/spongebob.jpg)
Title: Re: cooking
Post by: puniraptor on December 28, 2020, 09:39:48 PM
but loves ramps
Title: Re: cooking
Post by: catastrophe on December 28, 2020, 09:46:09 PM
I will have you know that THE James Beard’s favorite snack was an onion sandwich.
Title: Re: cooking
Post by: Kat Kid on December 28, 2020, 09:54:41 PM
AST your detroit pizza looks great.

I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.
Title: Re: cooking
Post by: AST on December 28, 2020, 10:06:06 PM
AST your detroit pizza looks great.

I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.

Thanks man, I just really like it though.
Title: Re: cooking
Post by: waks on December 29, 2020, 12:01:05 AM
i fully understand now that strombolii are adult hot pockets
This is a great observation
A bit OT but someone blew my mind with a comparo the other day. Pop-tarts are just dessert ravioli.
Title: Re: cooking
Post by: Kat Kid on December 29, 2020, 09:11:48 AM
AST your detroit pizza looks great.

I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.

Thanks man, I just really like it though.

listen, I have eaten more of it than probably anyone here and it is good, but it has a ceiling.
Title: Re: cooking
Post by: AST on December 29, 2020, 09:14:16 AM
AST your detroit pizza looks great.

I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.

Thanks man, I just really like it though.

listen, I have eaten more of it than probably anyone here and it is good, but it has a ceiling.

Everything does.  And I will continue to make it until I find that ceiling!
Title: Re: cooking
Post by: Kat Kid on December 29, 2020, 09:16:09 AM
I do respect it.  I just don't want you descending in to madness in pursuit of something that isn't there.
Title: Re: cooking
Post by: Cire on December 29, 2020, 10:47:43 AM
(https://uploads.tapatalk-cdn.com/20201229/303aa894c311d305657350c2c1898a6a.jpg)
B&G
Bacon egg


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Title: Re: cooking
Post by: steve dave on December 29, 2020, 10:53:43 AM
holy crap
Title: Re: cooking
Post by: DQ12 on December 29, 2020, 11:16:25 AM
Last night I heated some leftover kc strip in the microwave and tossed it into a bowl of kraft mac and cheese.

Pretty elite pasta right there.
Title: Re: cooking
Post by: DQ12 on December 29, 2020, 11:20:43 AM
(https://i.imgur.com/In3WHqt.jpg)
(https://i.imgur.com/cH5yVKU.jpg)
Title: Re: cooking
Post by: yoga-like_abana on December 29, 2020, 11:24:30 AM
alright CFS folks like mich.. I thawed some minute steaks and need your CFS recipes/directions here
Title: Re: cooking
Post by: DQ12 on December 29, 2020, 11:25:15 AM
reverse sear sous vide it then put it in mac and cheese imo.
Title: Re: cooking
Post by: Rage Against the McKee on December 29, 2020, 11:29:36 AM
alright CFS folks like mich.. I thawed some minute steaks and need your CFS recipes/directions here

https://www.allrecipes.com/recipe/150306/the-best-chicken-fried-steak/

I've made that one before and it turned out pretty good.
Title: Re: cooking
Post by: IPA4Me on December 29, 2020, 12:05:09 PM
What's your go to in a hurry cooked meal? Mine is two sausage patties and two eggs. Eating in ten minutes. Done in twenty and I'm filled for hours. I'd show you a pic but I already ate it.

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Title: Re: cooking
Post by: bucket on December 29, 2020, 12:10:07 PM
What's your go to in a hurry cooked meal? Mine is two sausage patties and two eggs. Eating in ten minutes. Done in twenty and I'm filled for hours. I'd show you a pic but I already ate it.

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Breakfast burritos! So easy and so good!
Title: Re: cooking
Post by: Cire on December 29, 2020, 12:11:20 PM
I like a  quick fried egg and cheese sandwich.

Saturday lunch 7/10 Saturdays


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Title: Re: cooking
Post by: 8manpick on December 29, 2020, 01:52:08 PM
Cire! That B&G!!
Title: Re: cooking
Post by: steve dave on December 29, 2020, 03:01:39 PM
I like a  quick fried egg and cheese sandwich.

Saturday lunch 7/10 Saturdays


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7/10 is oddly specific


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Title: Re: cooking
Post by: pissclams on December 29, 2020, 03:10:28 PM
(https://uploads.tapatalk-cdn.com/20201229/303aa894c311d305657350c2c1898a6a.jpg)
B&G
Bacon egg


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i want to go to there
Title: Re: cooking
Post by: bucket on December 29, 2020, 03:18:14 PM
My stromboli is in the oven. I struggled rolling it.
Title: Re: cooking
Post by: steve dave on December 29, 2020, 03:31:14 PM
My stromboli is in the oven. I struggled rolling it.
Mine always comes together easy. I just fold it together and seal the end then roll it onto the seal so that is the bottom. I use premade dough from Whole Foods. It comes fresh in bags and is only $2.99. It’s what we use for pizza for the kids too obviously.


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Title: Re: cooking
Post by: Cire on December 29, 2020, 05:03:14 PM
(https://uploads.tapatalk-cdn.com/20201229/303aa894c311d305657350c2c1898a6a.jpg)
B&G
Bacon egg


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i want to go to there
This was inspired by pissclams


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Title: Re: cooking
Post by: wetwillie on December 29, 2020, 05:29:57 PM
Cire you have cemented yourself amongst the elites in this thread, well done.
Title: Re: cooking
Post by: AST on December 29, 2020, 05:35:01 PM
alright CFS folks like mich.. I thawed some minute steaks and need your CFS recipes/directions here
Made chicken fried axis steaks Monday night to go along with left over mashed potatoes & Brussels from Christmas.  Also gravy was made because chicken fried.

Super easy.

1. Soak steaks in buttermilk for 30 mins.
2. Move them one at a time into the crumb after letting excess buttermilk drip off.  Crumb is a mixture of all-purpose flour, s&p, crushed saltine crackers (nothing else is as delicious).
3. Lay on flat baking sheet until all are coated.
4. Place in cast iron with heated canola oil.  Only flip once if possible.  They are done when red liquid stops oozing out.  This is where experience comes in handy.  Too hot of oil, burn or overcook breading before flip.  Too cold of oil, soggy and undercooked breading that probably will peal off at some point.

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Title: Re: cooking
Post by: Institutional Control on December 29, 2020, 05:45:38 PM
Man over board!!!

(https://uploads.tapatalk-cdn.com/20201229/2559e4fce2115dbead83ba342f34ca3c.jpg)


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Title: Re: cooking
Post by: AST on December 29, 2020, 05:47:12 PM
Oh no!
Title: Re: cooking
Post by: puniraptor on December 29, 2020, 06:01:55 PM
now im pissed off
Title: Re: cooking
Post by: Cire on December 29, 2020, 08:35:37 PM
Man over board!!!

(https://uploads.tapatalk-cdn.com/20201229/2559e4fce2115dbead83ba342f34ca3c.jpg)


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The worst


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Title: Re: cooking
Post by: waks on December 30, 2020, 01:07:11 AM
Have we talked about how delicious apple pie and cheddar cheese are together yet? It was a favorite of Ed Gein's so you know it's good. If you haven't tried this combo yet I suggest you try it. Apple Pie ala Cheddar Cheese >>> Apple Pie ala Mode
Title: Re: cooking
Post by: steve dave on December 30, 2020, 07:44:41 AM
Ed Gein isn't the end all be all of what is good tbh
Title: Re: cooking
Post by: waks on December 30, 2020, 09:29:25 AM
Ed Gein isn't the end all be all of what is good tbh
Go on...
Title: Re: cooking
Post by: 420seriouscat69 on December 30, 2020, 09:48:10 AM
Man over board!!!

(https://uploads.tapatalk-cdn.com/20201229/2559e4fce2115dbead83ba342f34ca3c.jpg)


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The worst


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Do any of you use grill mats? I love them. Especially when I marinade some of my meats and you can keep it on it. Cleaner grill and less risk of lost soldiers.
Title: Re: cooking
Post by: AST on December 30, 2020, 06:01:00 PM
Have some Hen of the Woods and shallots getting ready for some playing time.

(https://uploads.tapatalk-cdn.com/20201230/88c5d168308bd55661f20a89c19094dc.jpg)


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Title: Re: cooking
Post by: cDubya on December 30, 2020, 06:08:26 PM
Omg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...
Title: Re: cooking
Post by: Institutional Control on December 30, 2020, 06:25:54 PM
Man over board!!!

(https://uploads.tapatalk-cdn.com/20201229/2559e4fce2115dbead83ba342f34ca3c.jpg)


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The worst


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Do any of you use grill mats? I love them. Especially when I marinade some of my meats and you can keep it on it. Cleaner grill and less risk of lost soldiers.
I used a grill mat once.  Wasn’t a big fan.


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Title: Re: cooking
Post by: AST on December 30, 2020, 06:26:55 PM
Omg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...

You did and I am super jelly
Title: Re: cooking
Post by: cDubya on December 30, 2020, 06:29:50 PM
Omg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...

You did and I am super jelly
Oh crap. My bad
Title: cooking
Post by: Cire on December 30, 2020, 08:13:51 PM
Brown butter Sage  mushrooms and garlic

Shallot red wine and  thyme

My two go to when I have some extra mushrooms to use.

 Great by itself or with gnocchi or just a side


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Title: Re: cooking
Post by: DaBigTrain on December 30, 2020, 08:16:32 PM
(https://uploads.tapatalk-cdn.com/20201231/d9da14911086a5dc73e0bb90cfc08997.jpg)
Title: Re: cooking
Post by: AST on December 30, 2020, 08:23:51 PM
First time making ravioli from scratch, pasta came through a little al dente but all the flavor notes were there. Mushroom stuffing: Hen of the Woods, shallots, ricotta, garlic, Parmesan. Sauce was a basic Alfredo.

Pan frying a Hen of the Woods floret (weighted with a press the entire time cooking) in olive oil and butter and centerpiecing it on a dollop of ricotta with sauce covering proved to be the piece de resistance. I will now be creating an entire meal around that as the entree.

I am now white girl wasted and going back for 3rds to try and sop up the beer, thanks for looking.

(https://uploads.tapatalk-cdn.com/20201231/cc7efab0d7dbc5a642df27b06a0a8f7c.jpg)
(https://uploads.tapatalk-cdn.com/20201231/a68fb0a4c5584ea6b54721055ee1035a.jpg)


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Title: Re: cooking
Post by: steve dave on December 30, 2020, 08:28:24 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo
Title: Re: cooking
Post by: AST on December 30, 2020, 08:29:55 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
Title: Re: cooking
Post by: bucket on December 30, 2020, 08:31:30 PM
Another nice thing about making stromboli is that you can make pizza wraps with the leftover marinara, salami, ham and provolone.
Title: Re: cooking
Post by: cDubya on December 30, 2020, 08:39:01 PM
Blogsite rebrand...

GoStromboli.com
Title: Re: cooking
Post by: Cire on December 30, 2020, 10:07:40 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time


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Title: Re: cooking
Post by: AST on December 30, 2020, 10:14:47 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time


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What’s the deal, they didn’t know how to make a proper one?
Title: Re: cooking
Post by: Cire on December 30, 2020, 11:15:55 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time


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What’s the deal, they didn’t know how to make a proper one?
It was “deconstructed”


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Title: Re: cooking
Post by: AST on December 30, 2020, 11:21:39 PM
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo

Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one time


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What’s the deal, they didn’t know how to make a proper one?
It was “deconstructed”


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Sounds lazy.  Please tell me you didn’t pay more for it than regular ravioli.  Like they didn’t even do all the work.
Title: Re: cooking
Post by: steve dave on December 30, 2020, 11:50:53 PM
Deconstructed Stromboli is just, like, whatever


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Title: Re: cooking
Post by: AST on December 31, 2020, 09:06:43 AM
7lb standing rib toast getting prepped for sous vide while chef barks orders.

(https://uploads.tapatalk-cdn.com/20201231/357f8ad6767914bbcf284960acb08373.jpg)


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Title: Re: cooking
Post by: waks on December 31, 2020, 10:06:47 AM
I was scrolling down and only saw the text and then your child and I was worried for a minute that you were going to sous vide that baby.
Title: Re: cooking
Post by: AST on December 31, 2020, 10:08:02 AM
My vac-sealing and sous vide set-up.  Can handle full packers, cooked or raw, with this.

(https://uploads.tapatalk-cdn.com/20201231/930583519d37698bbf949f575aa15960.jpg)

(https://uploads.tapatalk-cdn.com/20201231/d295ecf65fd07416d7194e2b75a39fbb.jpg)

Got the trimmings from frenching making a nice broth that I will use as a base for sauce later.

(https://uploads.tapatalk-cdn.com/20201231/99b5fdcd029e800e4f1b715c91d19031.jpg)


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Title: Re: cooking
Post by: AST on December 31, 2020, 10:08:50 AM
I was scrolling down and only saw the text and then your child and I was worried for a minute that you were going to sous vide that baby.

 :horrorsurprise:
Title: Re: cooking
Post by: waks on December 31, 2020, 10:11:47 AM
Imagine how relieved I was when I saw the rib roast.
Title: Re: cooking
Post by: ChiComCat on December 31, 2020, 10:16:17 AM
The baby has already sous vide for 9 months
Title: Re: cooking
Post by: catastrophe on December 31, 2020, 10:40:44 AM
The baby has already sous vide for 9 months
Nice
Title: Re: cooking
Post by: BW on December 31, 2020, 03:26:32 PM
Chorizo and Burnt End Chili tonight.(https://uploads.tapatalk-cdn.com/20201231/3f46b6090ca3a65c4ca3cacb2a40d89b.jpg)

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Title: Re: cooking
Post by: cDubya on December 31, 2020, 03:27:32 PM
Heck yes, BW. Love using chorizo in my chilli.
Title: Re: cooking
Post by: steve dave on December 31, 2020, 03:28:27 PM
a pile of raw ingredients in a pan is enough to get me all hot and steamy. being an adult sure is something.
Title: Re: cooking
Post by: yoga-like_abana on December 31, 2020, 03:36:24 PM
(https://uploads.tapatalk-cdn.com/20201231/d9da14911086a5dc73e0bb90cfc08997.jpg)
would you like some romaine to go with all of that dressing?
Title: Re: cooking
Post by: AST on December 31, 2020, 03:40:34 PM
Better fly straight with your plates boys, this thread gives no quarter.  It is like a nutkicking festival in here at times.
Title: Re: cooking
Post by: catastrophe on December 31, 2020, 05:34:37 PM
Chorizo and Burnt End Chili tonight.(https://uploads.tapatalk-cdn.com/20201231/3f46b6090ca3a65c4ca3cacb2a40d89b.jpg)

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On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!
Title: Re: cooking
Post by: BW on December 31, 2020, 06:11:05 PM
Chorizo and Burnt End Chili tonight.(https://uploads.tapatalk-cdn.com/20201231/3f46b6090ca3a65c4ca3cacb2a40d89b.jpg)

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On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!
All good, my friend!

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Title: Re: cooking
Post by: BW on December 31, 2020, 06:17:45 PM
Heck yes, BW. Love using chorizo in my chilli.
I think the smokiness of burnt ends and flavor or chorizo are a good tandem.

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Title: Re: cooking
Post by: AST on December 31, 2020, 06:20:03 PM
Now we rest for a bit.  Fingers crossed.

(https://uploads.tapatalk-cdn.com/20210101/5d33444f5672f0ce2bc81865e443682b.jpg)


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Title: Re: cooking
Post by: Dugout DickStone on December 31, 2020, 06:21:48 PM
are you like 300lbs?  is your family?
Title: Re: cooking
Post by: cDubya on December 31, 2020, 06:22:00 PM
Christ, man. This is a family blogsite.
Title: Re: cooking
Post by: AST on December 31, 2020, 06:23:31 PM
are you like 300lbs?  is your family?

 :ROFL:
Title: Re: cooking
Post by: Institutional Control on December 31, 2020, 06:23:35 PM
Whoa!


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Title: Re: cooking
Post by: Spracne on December 31, 2020, 07:05:06 PM
(https://i.pinimg.com/originals/c0/c3/da/c0c3da256bd2b072a9c085b5bec74ede.jpg)
Title: Re: cooking
Post by: AST on December 31, 2020, 08:41:56 PM
Turned out really well, this demi-glace was kicking.  Honey & ginger roasted carrots, green beans, sautéed mushrooms & onions (same mushrooms used to make the stock for demi).  9/10, would eat again.(https://uploads.tapatalk-cdn.com/20210101/fb8741608da16bc29a9bab5d546c6eea.jpg)

(https://uploads.tapatalk-cdn.com/20210101/c90bcdf2d69013696b50c32763244b94.jpg)

(https://uploads.tapatalk-cdn.com/20210101/f740aea9b13a8a24fed43530c466d151.jpg)


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Title: Re: cooking
Post by: steve dave on December 31, 2020, 08:58:09 PM
can't wait to kick your ass
Title: Re: cooking
Post by: AST on December 31, 2020, 09:02:19 PM
can't wait to kick your ass

 :love:
Title: Re: cooking
Post by: Kat Kid on December 31, 2020, 09:09:43 PM
When are you going to open up a restaurant?
Title: Re: cooking
Post by: AST on December 31, 2020, 09:21:11 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Title: Re: cooking
Post by: catastrophe on December 31, 2020, 09:24:20 PM
No better way to kill what you love than to rely on it for income.
Title: Re: cooking
Post by: AST on December 31, 2020, 09:26:48 PM
No better way to kill what you love than to rely on it for income.

For real.  I stopped cooking pretty much everything for a good year after I quit catering. 
Title: cooking
Post by: Kat Kid on December 31, 2020, 09:28:16 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
Title: Re: cooking
Post by: steve dave on December 31, 2020, 09:30:09 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when it is just incredible seeing what you do.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

yeah. we absolutely need to do this. assuming you are willing. we will pay for the stuff and junk obv.
Title: Re: cooking
Post by: AST on December 31, 2020, 09:31:54 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

Thanks man.  This fall would be tough as we have several trips planned already.  Hopefully someday though.
Title: Re: cooking
Post by: AST on December 31, 2020, 09:39:24 PM
In all honesty, cooking is this easy.

Tools.
Effort.
Experience.

If you are lacking in one, you will compensate with the other 2.  When you have ample of all 3, things start clicking.  Same thing can be said with pretty much all other skills/professions.  But, having the right tools is probably weighted more imo.  Because as adults, it becomes pretty hard to come up with extra effort and experience with our busy schedules.
Title: Re: cooking
Post by: steve dave on December 31, 2020, 09:43:07 PM
you can do a badass Stromboli with zero of 3 tbh
Title: Re: cooking
Post by: AST on December 31, 2020, 09:52:11 PM
 :lol:
Title: Re: cooking
Post by: cDubya on December 31, 2020, 09:55:16 PM
That hurts, SD.
Title: Re: cooking
Post by: cDubya on January 01, 2021, 09:05:12 AM
Look what Amazon delivered yesterday! It's onnnn..... (https://uploads.tapatalk-cdn.com/20210101/26202622496adc4540a4689e89a1b8a8.jpg)
Title: Re: cooking
Post by: waks on January 01, 2021, 09:12:28 AM
No better way to kill what you love than to rely on it for income.

For real.  I stopped cooking pretty much everything for a good year after I quit catering.
A good friend of mine is the executive chef at a restaurant in Manhattan. Most of the meals he eats are served to him through a drive-thru window.
Title: Re: cooking
Post by: AST on January 01, 2021, 09:44:39 AM
No better way to kill what you love than to rely on it for income.

For real.  I stopped cooking pretty much everything for a good year after I quit catering.
A good friend of mine is the executive chef at a restaurant in Manhattan. Most of the meals he eats are served to him through a drive-thru window.

Spot on.
Title: Re: cooking
Post by: IPA4Me on January 01, 2021, 10:27:08 AM
Game Day Dip.

1 lb Velveeta
1 can black beans, drained, rinsed
2 scallions, chopped
Taco seasoning, 1 package
1 can of shredded chicken, drained
Season with peppers as desired

Heat on low for an hour in the crockpot.

Simple and delicious
(https://uploads.tapatalk-cdn.com/20210101/35411fbc80ab09395cde5e48339f10db.jpg)

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Title: Re: cooking
Post by: KST8FAN on January 01, 2021, 10:39:48 AM
...and in the amateur division Tom dices and reheats taters, steak. Top with 2 eggs.  New years day breakfast!


Tom(https://uploads.tapatalk-cdn.com/20210101/6ddb013f79cc703ab98f01c0ba00da18.jpg)(https://uploads.tapatalk-cdn.com/20210101/c0fdbcd584812031907e6d4ac0c99977.jpg)

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Title: Re: cooking
Post by: steve dave on January 01, 2021, 11:18:08 AM
I'm now going to make biscuits and gravy thanks to you bad influences. smdFATh.
Title: Re: cooking
Post by: AST on January 01, 2021, 12:08:57 PM
“It’s fun to do bad things” - Latarion Milton
Title: Re: cooking
Post by: steve dave on January 01, 2021, 12:19:27 PM
This post has been sponsored by Texas Pete*

(https://uploads.tapatalk-cdn.com/20210101/80c9b4f8d5122a06d7be5fcd462aba87.jpg)

*product of North Carolina

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Title: Re: cooking
Post by: cDubya on January 01, 2021, 12:21:35 PM
SD, wtf did you do to that "gravy"???
Title: Re: cooking
Post by: steve dave on January 01, 2021, 12:24:26 PM
SD, wtf did you do to that "gravy"???

made it like 4 times too thick for starters
Title: Re: cooking
Post by: cDubya on January 01, 2021, 12:29:29 PM
SD, wtf did you do to that "gravy"???

made it like 4 times too thick for starters
Sounds about right lol. Just had to give ya hell! Happy New Year, bud!
Title: Re: cooking
Post by: DaBigTrain on January 01, 2021, 12:31:51 PM
I made breakfast burritos with cowboy caviar. Ate it too quick to take pics
Title: Re: cooking
Post by: steve dave on January 01, 2021, 12:52:33 PM
SD, wtf did you do to that "gravy"???

made it like 4 times too thick for starters
Sounds about right lol. Just had to give ya hell! Happy New Year, bud!

You too!
Title: Re: cooking
Post by: Dugout DickStone on January 01, 2021, 02:05:33 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

I knew AST IRL before any of you so I'm in.
Title: Re: cooking
Post by: AST on January 01, 2021, 02:07:56 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

I knew AST IRL before any of you so I'm in.

I have long suspected that I know you.  Have we discussed this before? 
Title: Re: cooking
Post by: AST on January 01, 2021, 02:10:21 PM
Left over rib toast from last night for a cheesesteak lunch.

Mushrooms, onions, banana peppers, & provolone in the mix.

Sauce is Cheez Whiz & pickled jalapeños.

(https://uploads.tapatalk-cdn.com/20210101/8b224954a24b3555e6c65e3e9ed50711.jpg)


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Title: Re: cooking
Post by: AST on January 01, 2021, 02:13:36 PM
Oh, and I now am starting to see why you guys might think I am a big ol’ fat person  :lol:
Title: Re: cooking
Post by: wetwillie on January 01, 2021, 02:32:49 PM
Do you have an Instagram?
Title: Re: cooking
Post by: AST on January 01, 2021, 02:36:59 PM
Do you have an Instagram?

Yes.
Title: Re: cooking
Post by: wetwillie on January 01, 2021, 02:40:55 PM
Do you have an Instagram?

Yes.

If you feel comfortable sharing it, would like to have my son follow you. He is showing a lot of interest in the kitchen and gets inspired by stuff on Instagram a lot.
Title: Re: cooking
Post by: Dugout DickStone on January 01, 2021, 02:43:35 PM
When are you going to open up a restaurant?

Maybe when I retire.  Worked 10 years in the restaurant business and it is a beating.  Most risky business, worst work hours, most unreliable work pool on the planet.  I enjoy cooking and want to keep it that way.

I tried catering years ago but I was miserable.  I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.

I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.

I knew AST IRL before any of you so I'm in.

I have long suspected that I know you.  Have we discussed this before?

Once during a late night spindj spin sesh.  I was in your brother's pledge class.
Title: Re: cooking
Post by: AST on January 01, 2021, 02:46:08 PM
Do you have an Instagram?

Yes.

If you feel comfortable sharing it, would like to have my son follow you. He is showing a lot of interest in the kitchen and gets inspired by stuff on Instagram a lot.

Not a big deal to me, so long as you don’t mind him following people that occasionally post craft beer.  And if you are expecting to be blown away by it, you will be disappointed.  Same stuff as in here, just with more hashtags.

*a.fore
Title: Re: cooking
Post by: AST on January 01, 2021, 02:48:40 PM
Is your son a food blogger from Italy?  If so, he just followed me.
Title: Re: cooking
Post by: wetwillie on January 01, 2021, 02:52:04 PM
Haha yea dgaf about the beer, maybe he will learn to brew some for me one day too
Title: Re: cooking
Post by: wetwillie on January 01, 2021, 02:52:50 PM
Is your son a food blogger from Italy?  If so, he just followed me.

Nope looks like you just got that one all on your own
Title: Re: cooking
Post by: AST on January 01, 2021, 02:56:08 PM
Is your son a food blogger from Italy?  If so, he just followed me.

Nope looks like you just got that one all on your own

It is not that impressive.  It is the type of account that will follow you, like 2-3 posts immediately, then unfollow you a couple weeks later.  Just hoping you follow them back.
Title: Re: cooking
Post by: cDubya on January 02, 2021, 10:21:12 AM
I just wanted to be the 3000th comment in this thread. Heh.
Title: Re: cooking
Post by: AST on January 02, 2021, 02:38:13 PM
Leftovers from Christmas Eve charcuterie coming in clutch for an Italian hoagie.

(https://uploads.tapatalk-cdn.com/20210102/58ca91df77262c8fc122b5d5d369c044.jpg)


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Title: Re: cooking
Post by: pissclams on January 02, 2021, 05:16:19 PM
(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow
Title: Re: cooking
Post by: Cire on January 02, 2021, 05:24:11 PM
(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow
Yes


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Title: Re: cooking
Post by: AST on January 02, 2021, 05:26:31 PM
And follow thread
Title: Re: cooking
Post by: Spracne on January 02, 2021, 05:40:18 PM
(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow

This is a very clamsian photo.
Title: Re: cooking
Post by: steve dave on January 02, 2021, 06:07:58 PM
lmao


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Title: Re: cooking
Post by: Kat Kid on January 02, 2021, 07:17:02 PM
(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow

This is a very clamsian photo.
Lol


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Title: Re: cooking
Post by: pissclams on January 03, 2021, 12:20:56 AM
it’s a cooking thread not a drink thread, grow up
Title: Re: cooking
Post by: 8manpick on January 03, 2021, 12:45:08 PM
I had a half of a corned beef sandwich and some sweet potato fries left over. Turned it into hash today.

(https://uploads.tapatalk-cdn.com/20210103/727752184f8a4b93265929df1d4e042c.jpg)

(https://uploads.tapatalk-cdn.com/20210103/93096fc9d9fe56e470f89d4a90f441ac.jpg)
(https://uploads.tapatalk-cdn.com/20210103/ccd4f6f2cb4123e75583e15bdde20c57.jpg)
(Rehydrated with a little chicken broth)

(https://uploads.tapatalk-cdn.com/20210103/c6b8c0d456fb20492fc46e252c522941.jpg)

(https://uploads.tapatalk-cdn.com/20210103/46ae56cf8ed79a30bb93bc2a240b80e3.jpg)

(https://uploads.tapatalk-cdn.com/20210103/897a853b6d4dbb2f405794e704a7217d.jpg)
Title: Re: cooking
Post by: AST on January 03, 2021, 12:50:17 PM
Beautiful
Title: Re: cooking
Post by: Spracne on January 03, 2021, 12:55:54 PM
Would consume with joy. However, the last two pics are disturbing.
Title: Re: cooking
Post by: ben ji on January 03, 2021, 01:12:35 PM
Just got caught up this Stromboli talk and it's got me all hot n bothered so I decided to make one for the chiefs game. My only issue is I may have too much stuff in it  :surprised:.

I like IPA's(or was it cDubya?) mushrooms idea and just got done precooking them to get some of the water out. Also adding some diced capers and black olives that SD used. Planning on using ham/salami/pepperoni/provolone/mozz/pasta sauce/banana peppers as well.

Will post later with the results.

 
Title: Re: cooking
Post by: steve dave on January 03, 2021, 01:23:34 PM
hell yeah
Title: Re: cooking
Post by: pissclams on January 03, 2021, 01:41:11 PM
sweet potatoes should be banned
Title: Re: cooking
Post by: star seed 7 on January 03, 2021, 01:58:09 PM
Can their ass
Title: Re: cooking
Post by: pissclams on January 03, 2021, 03:24:45 PM
(https://uploads.tapatalk-cdn.com/20210103/0a9e0adc7c63f369866c7b6fa899ccad.jpg)

got it braided (crappily) and now proofing
Title: Re: cooking
Post by: pissclams on January 03, 2021, 04:28:50 PM
challah at your boy

(https://uploads.tapatalk-cdn.com/20210103/f04b74fcf1cea60cc1bf07ffbece8852.jpg)(https://uploads.tapatalk-cdn.com/20210103/9b638251bf335a6cb8c6fa116496369f.jpg)
Title: Re: cooking
Post by: ben ji on January 03, 2021, 04:43:08 PM
Stromboli

(https://uploads.tapatalk-cdn.com/20210103/ab6ea0ff9808c03c554d3a6dc6e81958.jpg)(https://uploads.tapatalk-cdn.com/20210103/84eb5d8c5f51c5d142661006a73c2e42.jpg)(https://uploads.tapatalk-cdn.com/20210103/61f71af84f7cdc839f66fe3c334f0313.jpg)
Title: Re: cooking
Post by: AST on January 03, 2021, 04:48:10 PM
Awesome!  Both you you!
Title: Re: cooking
Post by: Institutional Control on January 03, 2021, 04:51:14 PM
Does anyone make their own sushi rolls? If so, what type of rice do you use and do you add anything to get it to stick together?


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Title: Re: cooking
Post by: AST on January 03, 2021, 05:52:33 PM
Does anyone make their own sushi rolls? If so, what type of rice do you use and do you add anything to get it to stick together?


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This is the recipe I have used for sushi rice before.  The packages of rice I have bought to make it have all said sushi right on it.

https://www.allrecipes.com/recipe/99211/perfect-sushi-rice/
Title: Re: cooking
Post by: Cire on January 03, 2021, 06:21:55 PM
challah at your boy

(https://uploads.tapatalk-cdn.com/20210103/f04b74fcf1cea60cc1bf07ffbece8852.jpg)(https://uploads.tapatalk-cdn.com/20210103/9b638251bf335a6cb8c6fa116496369f.jpg)
Good lord


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Title: Re: cooking
Post by: Institutional Control on January 03, 2021, 06:50:53 PM
Does anyone make their own sushi rolls? If so, what type of rice do you use and do you add anything to get it to stick together?


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This is the recipe I have used for sushi rice before.  The packages of rice I have bought to make it have all said sushi right on it.

https://www.allrecipes.com/recipe/99211/perfect-sushi-rice/
Thanks


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Title: Re: cooking
Post by: star seed 7 on January 03, 2021, 08:49:54 PM
challah at your boy

(https://uploads.tapatalk-cdn.com/20210103/f04b74fcf1cea60cc1bf07ffbece8852.jpg)(https://uploads.tapatalk-cdn.com/20210103/9b638251bf335a6cb8c6fa116496369f.jpg)

Boner
Title: Re: cooking
Post by: puniraptor on January 03, 2021, 10:27:42 PM
looks like a nice stromboli
Title: Re: cooking
Post by: puniraptor on January 03, 2021, 10:28:14 PM
lets see that section view
Title: Re: cooking
Post by: 'taterblast on January 04, 2021, 04:16:33 PM
i was given an air fryer. pro tips plz.
Title: Re: cooking
Post by: AST on January 04, 2021, 09:03:22 PM
Came home to chicken tortilla soup after a 12 hour work day.  I fell loved as it is a top 5 favorite of mine/

My wife usually makes this in the slow cooker but made it in the big pot tonight for plenty of meals to go in the freezer.

(https://uploads.tapatalk-cdn.com/20210105/c2ece8259e1923bafa3aff96a0100cdd.jpg)


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Title: Re: cooking
Post by: steve dave on January 09, 2021, 06:25:40 PM
Folks

(https://uploads.tapatalk-cdn.com/20210110/0c862acfe58abc45847e613c0c0baf83.jpg)
(https://uploads.tapatalk-cdn.com/20210110/d2086e23ac135a534833fbfd79a01b12.jpg)


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Title: Re: cooking
Post by: Cire on January 09, 2021, 06:30:11 PM
Is that a mother rough ridin' pepperocini!


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Title: Re: cooking
Post by: cDubya on January 09, 2021, 06:35:13 PM
I'm gonna need to see a cross section before I make any judgment here.
Title: Re: cooking
Post by: steve dave on January 09, 2021, 06:40:34 PM
Is that a mother rough ridin' pepperocini!


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Fo Sho


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Title: Re: cooking
Post by: steve dave on January 09, 2021, 06:40:53 PM
I'm gonna need to see a cross section before I make any judgment here.
(https://uploads.tapatalk-cdn.com/20210110/2c7a0d37e6c52e4dd0f892b6aad8920c.jpg)


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Title: Re: cooking
Post by: DaBigTrain on January 09, 2021, 06:45:14 PM
(https://media2.giphy.com/media/fkD36jhiqzJ9m/giphy.gif)
Title: Re: cooking
Post by: cDubya on January 09, 2021, 06:48:35 PM
Yeah, I guess that'll suffice

Looks outstanding, bud!
Title: Re: cooking
Post by: pissclams on January 09, 2021, 07:41:00 PM
that’s a good looking one
Title: Re: cooking
Post by: Cire on January 09, 2021, 07:57:27 PM
Mmmmmm


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Title: Re: cooking
Post by: AST on January 09, 2021, 07:59:29 PM
Noice.
Title: Re: cooking
Post by: MakeItRain on January 09, 2021, 08:45:28 PM
challah at your boy

(https://uploads.tapatalk-cdn.com/20210103/f04b74fcf1cea60cc1bf07ffbece8852.jpg)(https://uploads.tapatalk-cdn.com/20210103/9b638251bf335a6cb8c6fa116496369f.jpg)

(https://media0.giphy.com/media/5YbO4YeAQsx1fyYKLD/giphy.gif)
Title: Re: cooking
Post by: AST on January 10, 2021, 04:14:47 PM
Chicken chili tonight and for the next several.

(https://uploads.tapatalk-cdn.com/20210110/30a91d67a59e78e86df48909e8bc4cd3.jpg)


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Title: Re: cooking
Post by: Cire on January 10, 2021, 04:44:12 PM
That looks good. It’s cold af here.


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Title: Re: cooking
Post by: AST on January 10, 2021, 04:46:54 PM
That looks good. It’s cold af here.


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We had the first snowfall I have seen in Dallas for several years.  Not that any of it stuck.  But needed a pot of soup stay to see me through.
Title: Re: cooking
Post by: cDubya on January 10, 2021, 04:47:07 PM
Making pork dumplings and garlic ginger jasmine rice now. Photos to follow, if they look acceptable.
Title: Re: cooking
Post by: Cire on January 10, 2021, 05:12:13 PM
(https://uploads.tapatalk-cdn.com/20210110/c10b0c140aa5efd090c0a9ed0be0b9cb.jpg)
 Third use of my carbon steel Pan. Good lord look at the crust on these chops


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Title: Re: cooking
Post by: AST on January 10, 2021, 05:31:38 PM
(https://uploads.tapatalk-cdn.com/20210110/c10b0c140aa5efd090c0a9ed0be0b9cb.jpg)
 Third use of my carbon steel Pan. Good lord look at the crust on these chops


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Very nice.  Loving the carbon steel myself.
Title: Re: cooking
Post by: Cire on January 10, 2021, 05:33:44 PM
(https://uploads.tapatalk-cdn.com/20210110/c10b0c140aa5efd090c0a9ed0be0b9cb.jpg)
 Third use of my carbon steel Pan. Good lord look at the crust on these chops


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Very nice.  Loving the carbon steel myself.
It’s pretty crazy, the non stick, the ability to use it to sear, make a quick sauce/gravy etc.

I’ve used stainless steel for years, probably going to give those away now lol

Plus the easy maintenance!

Was going to grill them but It’s cold af


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Title: Re: cooking
Post by: KST8FAN on January 10, 2021, 06:36:02 PM
Chicken chili tonight and for the next several.

(https://uploads.tapatalk-cdn.com/20210110/30a91d67a59e78e86df48909e8bc4cd3.jpg)


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Get over to the meal kits thread AST and let us know when this will be available to ship.


Tom

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Title: Re: cooking
Post by: cDubya on January 10, 2021, 06:41:36 PM
Took some progress photos too, but they'd all have to be uploaded individually bc I'm a poor and I'm not buying VIP.

Pork dumplings (square wonton wrappers were all we had) with ginger jasmine rice and a homemade dipping sauce. (https://uploads.tapatalk-cdn.com/20210111/c0a7399187c94116c047ff5b62528f9b.jpg)
Title: Re: cooking
Post by: michigancat on January 10, 2021, 06:44:24 PM
I am making this tonight

https://cafedelites.com/pork-loin-recipe/

it is smelling good!
Title: Re: cooking
Post by: AST on January 10, 2021, 06:45:47 PM
I would smash those dumplings with my face
Title: Re: cooking
Post by: Cire on January 10, 2021, 08:31:29 PM
Love dumplings, those look awesome. Made some one time and they were delicious but a pain in the ass


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Title: Re: cooking
Post by: Cire on January 10, 2021, 08:32:26 PM
I am making this tonight

https://cafedelites.com/pork-loin-recipe/

it is smelling good!
That sounds delicious


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Title: Re: cooking
Post by: waks on January 11, 2021, 08:44:49 AM
Those dumplings look great.
Title: Re: cooking
Post by: IPA4Me on January 13, 2021, 07:05:38 PM
IPA fiance worked tonight. Fired up a can of green beans, bacon crumbles, and a little Chicago steak seasoning. Baked some chicken legs with Cavender's. Perfect and simple.

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Title: Re: cooking
Post by: Institutional Control on January 13, 2021, 07:52:15 PM
(https://uploads.tapatalk-cdn.com/20210114/84b37ef291376a98e9150402e70df85c.jpg)


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Title: Re: cooking
Post by: DaBigTrain on January 13, 2021, 07:55:54 PM
(https://uploads.tapatalk-cdn.com/20210114/384e5751340fff05a22c12b2f865f30f.jpg)
Title: Re: cooking
Post by: bucket on January 13, 2021, 08:00:47 PM
(https://uploads.tapatalk-cdn.com/20210114/384e5751340fff05a22c12b2f865f30f.jpg)

What is it?
Title: Re: cooking
Post by: steve dave on January 13, 2021, 08:03:23 PM
yeah, what do we have there?
Title: Re: cooking
Post by: AST on January 13, 2021, 08:53:35 PM
What are we looking at?  WE DEMAND ANSWERS
Title: Re: cooking
Post by: steve dave on January 13, 2021, 09:41:30 PM
We’ve got some non emulsified sour cream in play it appears. Or just regular cream. Some kind of dairy anyway that failed to emulsify anyway. Like, ground beef? Is this a deconstructed meatball Swedish meatball deal?


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Title: Re: cooking
Post by: AST on January 13, 2021, 09:57:31 PM
I am willing to definitively state that there is rice in play.  And then I am taking a flyer on green caterpillar under some sort of dressing.(https://uploads.tapatalk-cdn.com/20210114/4c08424dc0c7397df28f27f34f97549c.webp)


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Title: Re: cooking
Post by: DaBigTrain on January 13, 2021, 10:09:01 PM
It's a beef(ground turkey) stroganoff creation.  Over noodles and cilantro lime rice(we didn't have enough noodles so made rice too).  It's a salad with a bunch of stuff in it, excluding caterpillars.
Title: Re: cooking
Post by: bucket on January 13, 2021, 10:16:35 PM
It's a beef(ground turkey) stroganoff creation.  Over noodles and cilantro lime rice(we didn't have enough noodles so made rice too).  It's a salad with a bunch of stuff in it, excluding caterpillars.

Gravy Rice. Got it. Would eat.
Title: Re: cooking
Post by: AST on January 13, 2021, 10:20:53 PM
Man, 50% ain’t bad.  Would eat.

I was actually gonna guess some sort of chipped beef so I was not too far off.
Title: Re: cooking
Post by: steve dave on January 14, 2021, 07:16:32 AM
Beef stroganoff is deconstructed Swedish meatballs so I got 100%


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Title: Re: cooking
Post by: steve dave on January 14, 2021, 05:14:16 PM
you guys know what I use constantly and it rules and I never used it until recently? the following stuff. I'm not AST so this is home dad chef stuff only:

1) gelatin. throw some in a stew, beans, soups, etc. it dominates the usual flour/starch thickening stuff.

2) fish sauce. put it in all the stuff above plus red sauces and anything else you want to umami up. DON'T SMELL IT RIGHT OUT OF THE CONTAINER!

3) pickapeppa sauce. anything that calls for Worcestershire I use this instead. way better. some of that umami mentioned above but also some acidity and some mild spice.

4) vinegar. I used it before when something called for it but now I add a splash to anything I make ever that doesn't have some acid. It took me until pretty recently to realize that when something was missing "something" it was usually acid.
Title: Re: cooking
Post by: 8manpick on January 14, 2021, 05:16:48 PM
Those are all really good pro tips (though I haven’t tried #3)
Title: Re: cooking
Post by: puniraptor on January 14, 2021, 05:21:53 PM
i add a dash of malt syrup to any baked good. it is a secret known only to me
Title: Re: cooking
Post by: Institutional Control on January 14, 2021, 06:53:23 PM
I made chicken parm tonight with homemade Alfredo instead of red sauce.  It didn’t look pretty but it tasted great.


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Title: Re: cooking
Post by: Spracne on January 14, 2021, 07:02:48 PM
I've been sampling U.S. military rations. Last night it was Menu No. 6 - Beef Taco (Taco de Beouf, for you Quebecois). A few days ago it was Menu No. 5 - Chicken Chunks, White (Cooked). Both were packaged in March 2018 and came with tortillas and cheese sauce packets. Additionally, the Chicken Chunks, White (Cooked) came with buffalo-style sauce. Both also came with various trail mixes, energy bars, electrolyte-enriched sports drinks, and a standard accessories pack (matches, salt, pepper, instant coffee, toilet paper).
Title: Re: cooking
Post by: AST on January 14, 2021, 07:04:32 PM
Great tips.  I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost.  Nice to have many arrows in the quiver.
Title: Re: cooking
Post by: steve dave on January 14, 2021, 07:09:57 PM
Great tips.  I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost.  Nice to have many arrows in the quiver.
Thanks for dunking on me in a very complimentary way


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Title: Re: cooking
Post by: AST on January 14, 2021, 07:33:07 PM
Great tips.  I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost.  Nice to have many arrows in the quiver.
Thanks for dunking on me in a very complimentary way


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Not a dunk at all.  Sure there are applications that gelatin would be far superior to arrowroot.
Title: Re: cooking
Post by: pissclams on January 14, 2021, 08:19:48 PM
pickapeppa is great in bloody mary mix, I also put it on my ribs during step 2 on the smoker, and also in wing sauce
Title: Re: cooking
Post by: michigancat on January 14, 2021, 08:43:59 PM
fish sauce is amazing
Title: Re: cooking
Post by: steve dave on January 14, 2021, 08:49:13 PM
Great tips.  I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost.  Nice to have many arrows in the quiver.
Thanks for dunking on me in a very complimentary way


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Not a dunk at all.  Sure there are applications that gelatin would be far superior to arrowroot.

I know, just messing with you
Title: Re: cooking
Post by: Tobias on January 14, 2021, 11:13:27 PM
haven’t seen a ‘boli in a while
Title: Re: cooking
Post by: pissclams on January 14, 2021, 11:23:02 PM
haven’t seen a ‘boli in a while
‘boli the eff up, son.  nothing stopping you
Title: Re: cooking
Post by: IPA4Me on January 15, 2021, 11:24:44 AM
I use your two weird things. Also, strawberries.
Title: Re: cooking
Post by: Cire on January 15, 2021, 11:44:00 AM
fish sauce is stinky
Title: Re: cooking
Post by: IPA4Me on January 15, 2021, 12:19:34 PM


I use your two weird things. Also, strawberries.

hmm what type nuts/almonds, salted and roasted? weird was the wrong adjective tho especially for the blueberries.

I usually have some salted roasted almonds in the cabinet. Chop em quickly with a chef knife. When I travel, I use sliced almonds and raisins.

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Title: Re: cooking
Post by: pissclams on January 15, 2021, 12:36:11 PM
fish sauce is stinky

it is but it delivers the umami.  once added to your dish, you don't know it's there other than it makes things taste better.
Title: Re: cooking
Post by: Cire on January 15, 2021, 12:38:16 PM
I use it, but it stinks.
Title: Re: cooking
Post by: kstate4life on January 15, 2021, 01:52:14 PM
I use it, but it stinks.

I just had a fish oil pill get stuck in my throat and it partly dissolved there.  Now that was gross.
Title: Re: cooking
Post by: CHONGS on January 15, 2021, 02:07:43 PM


Any oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.

PB2
Title: Re: cooking
Post by: ChiComCat on January 15, 2021, 02:18:43 PM


Any oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.

PB2
Same here + bananas
Title: Re: cooking
Post by: IPA4Me on January 15, 2021, 02:21:15 PM
Oh ya. PB + bananas + honey is a good combo.
Title: Re: cooking
Post by: cDubya on January 15, 2021, 03:40:45 PM
Oh ya. PB + bananas + honey is a good combo.
Super hot take here, but I think PB & honey is an absolute horrible combo. Love em both individually, but ppl who make PB & honey sandwiches are weird.
Title: Re: cooking
Post by: IPA4Me on January 15, 2021, 03:43:36 PM
Well, you're entitled to that wrong opinion. :)

Hope you're well, squid.
Title: Re: cooking
Post by: CHONGS on January 15, 2021, 06:28:13 PM
I like PB2 a lot.  If the assholes around here had chocolate malt o meal I'd mix it in.
Title: Re: cooking
Post by: puniraptor on January 15, 2021, 08:09:48 PM
I throw in a couple fistfuls of frozen berries medley. The frozen berries thaw and cool the oatmeal to eating temp
Title: Re: cooking
Post by: steve dave on January 15, 2021, 08:15:27 PM
my wife and extended family are now requesting 'bolis. like once a week. we (gE) have created a delicious dense calorie monster.
Title: Re: cooking
Post by: cDubya on January 15, 2021, 08:29:51 PM
my wife and extended family are now requesting 'bolis. like once a week. we (gE) have created a delicious dense calorie monster.
I can now die a happy man.
Title: Re: cooking
Post by: CHONGS on January 15, 2021, 08:42:57 PM
Who's going to be the first to make a breakfast boli? 
Title: Re: cooking
Post by: DaBigTrain on January 15, 2021, 09:25:11 PM
Chipotle chicken over cilantro lime rice

(https://uploads.tapatalk-cdn.com/20210116/368d2277193ca71e21a5d93198c3f2ce.jpg)
Title: Re: cooking
Post by: Dugout DickStone on January 15, 2021, 09:29:42 PM
made "skillet tacos" for the 6 girls tonight.  4/10.  Maybe my pinterest source recipe sucked
Title: cooking
Post by: catastrophe on January 15, 2021, 11:23:11 PM
Any oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.
One of my go-tos is overnight oats. 1/2 cup Rolled oats, tablespoon cocoa (yes it’s a lot and it also makes it taste awesome and it’s good for you), 1 teaspoon brown sugar, dash cinnamon + something else healthy like chia or flax seed. Put it in a mason jar and fill with enough milk of your choice (I’ve always done almond). Then microwave for like 30 seconds to 1 minute next morning. Throw in some blueberries or any fresh fruit for good measure.
Title: Re: cooking
Post by: cDubya on January 16, 2021, 12:46:59 AM
That sounds friggin' amazing, man.
Title: Re: cooking
Post by: Cire on January 16, 2021, 09:04:52 AM
I like overnight oats with a teeny bit of brown sugar and milk


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Title: Re: cooking
Post by: IPA4Me on January 16, 2021, 10:20:57 AM
Easy brunch today. Spicing it up with some peperoncini.(https://uploads.tapatalk-cdn.com/20210116/5a4521eb7f9c1fecd132ae3936f8275a.jpg)

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Title: Re: cooking
Post by: WillieWatanabe on January 16, 2021, 02:01:18 PM
Chipotle chicken over cilantro lime rice

(https://uploads.tapatalk-cdn.com/20210116/368d2277193ca71e21a5d93198c3f2ce.jpg)

DBT, may I suggest not using a string trimmer to cut your avocados?
intrigued by that sauce tho
Title: Re: cooking
Post by: DaBigTrain on January 16, 2021, 02:08:18 PM
Chipotle chicken over cilantro lime rice

(https://uploads.tapatalk-cdn.com/20210116/368d2277193ca71e21a5d93198c3f2ce.jpg)

DBT, may I suggest not using a string trimmer to cut your avocados?
intrigued by that sauce tho

I cut them up by hand, they looked prettier before I got them on my plate.

So, cubbed chicken breast, diced onion, cayenne pepper, ground chipotle Chile seasoning, minced garlic and butter.  Cooked that for awhile.  In another bowl mixed Mayo, sour cream and ranch.  After everything was pretty cooked added mix to the pan, let simmer for about 12 min.  :lick:

(https://uploads.tapatalk-cdn.com/20210116/1067676c92c01cb71d7ff27b8065278d.jpg)
Title: Re: cooking
Post by: steve dave on January 16, 2021, 08:20:34 PM
Add some ginger, cumin, and turmeric and you’ve got butter chicken


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Title: Re: cooking
Post by: michigancat on January 16, 2021, 08:50:00 PM
Speak of the devil chicken tikka masala is just about ready at the michigancat house

https://cafedelites.com/chicken-tikka-masala/#wprm-recipe-container-51814

(https://uploads.tapatalk-cdn.com/20210117/d9b6fbe4b8c79737e331f1fa669afe34.jpg)
Title: Re: cooking
Post by: steve dave on January 16, 2021, 08:59:58 PM
Hell yes!


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Title: Re: cooking
Post by: pissclams on January 17, 2021, 12:45:37 AM
looks like diarrhea
Title: Re: cooking
Post by: Stupid Fitz on January 17, 2021, 11:56:53 AM
Made 3 different kinds of pizza for the fam last night. Cheated a bit and just bought dough from Minskys. Did a "deep dish" in cast iron for one. Meat lovers style and some mushrooms. Not really a fan of deep dish pizza but this one was the winner. Did another similar just rolled out thin and on a pizza stone. Good, but just meh. Did a taco style for the last. Took a whole wheat flour tortilla, put it in a cast iron pan, smothered in refried beans, taco meat, and cheddar. Put it on the burner for a bit to get the tortilla crispy and then under the broiler to melt the cheese. Added shredded lettuce, some salsa, and then cut. This one was my fav. Simple and fast, but great.
Title: Re: cooking
Post by: IPA4Me on January 17, 2021, 04:41:40 PM
Christmas ham bone and bag of fifteen beans on this snowy Sunday. After I cooked the beans, sliced onion, and bone in the pressure cooker, I chunked some ham slices and let it sit on low for a while. Best ham and beans I've had.

Regret not making some cornbread.

(https://uploads.tapatalk-cdn.com/20210117/6bd89414342c479032dc07a195b50c77.jpg)(https://uploads.tapatalk-cdn.com/20210117/c8c456d233cf426d327c78519386b4ac.jpg)

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Title: Re: cooking
Post by: pissclams on January 17, 2021, 04:43:47 PM
love that crap
Title: Re: cooking
Post by: michigancat on January 17, 2021, 04:47:51 PM
I used my Christmas hambone for red beans and rice but have a shitload of ham still and am making chicken stock all day today that I'll use for ham and bean soup tomorrow
Title: Re: cooking
Post by: IPA4Me on January 17, 2021, 04:54:08 PM
I used my Christmas hambone for red beans and rice but have a shitload of ham still and am making chicken stock all day today that I'll use for ham and bean soup tomorrow
I have more ham in the freezer. Will do more.

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Title: Re: cooking
Post by: CHONGS on January 17, 2021, 05:00:23 PM
I should have made a ham for Christmas.
Title: Re: cooking
Post by: sys on January 17, 2021, 05:12:08 PM
that soup looks outstanding.
Title: Re: cooking
Post by: star seed 7 on January 17, 2021, 05:16:23 PM
Yeah, I'm not much of a soup guy but that's thumbs up
Title: Re: cooking
Post by: michigancat on January 17, 2021, 05:24:34 PM
This looks disgusting

(https://uploads.tapatalk-cdn.com/20210117/1390d9cd6078e3a72f8830b1361b6332.jpg)
Title: Re: cooking
Post by: Cire on January 18, 2021, 08:31:25 AM
But it’s gonna taste so so good


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Title: Re: cooking
Post by: IPA4Me on January 18, 2021, 08:44:47 AM
One of my favorite chicken recipes...

Baking hen
Onion or two
Celery
Seasoning

Shove veggies in the chicken. Season outside as desired. Bake in a deep roasting pan.

Chicken falls off the bone. Leftovers are great for chicken salad sammies.

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Title: Re: cooking
Post by: 8manpick on January 18, 2021, 08:54:36 AM
Made 3 different kinds of pizza for the fam last night. Cheated a bit and just bought dough from Minskys. Did a "deep dish" in cast iron for one. Meat lovers style and some mushrooms. Not really a fan of deep dish pizza but this one was the winner. Did another similar just rolled out thin and on a pizza stone. Good, but just meh. Did a taco style for the last. Took a whole wheat flour tortilla, put it in a cast iron pan, smothered in refried beans, taco meat, and cheddar. Put it on the burner for a bit to get the tortilla crispy and then under the broiler to melt the cheese. Added shredded lettuce, some salsa, and then cut. This one was my fav. Simple and fast, but great.
I think your “taco style” pizza was actually a tostada?
Title: Re: cooking
Post by: waks on January 18, 2021, 09:57:01 AM
love that crap
For real. The ham and bean soup is better than the original ham.
Title: Re: cooking
Post by: Cire on January 18, 2021, 04:26:07 PM
I love beans but alas I’m the only one

Black bean soup is a fave


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Title: Re: cooking
Post by: IPA4Me on January 18, 2021, 05:04:03 PM
love that crap
For real. The ham and bean soup is better than the original ham.
Indeed it was. Dinner was delish.

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Title: Re: cooking
Post by: Institutional Control on January 20, 2021, 12:21:31 PM
I've really taken to frying cheese to the outside of grilled cheeses and quesadillas.  It's really taken my flat top cooking to the next level. 
Title: Re: cooking
Post by: 8manpick on January 20, 2021, 12:46:16 PM
I've really taken to frying cheese to the outside of grilled cheeses and quesadillas.  It's really taken my flat top cooking to the next level.

The best.
Title: Re: cooking
Post by: Stupid Fitz on January 20, 2021, 03:21:37 PM
Made 3 different kinds of pizza for the fam last night. Cheated a bit and just bought dough from Minskys. Did a "deep dish" in cast iron for one. Meat lovers style and some mushrooms. Not really a fan of deep dish pizza but this one was the winner. Did another similar just rolled out thin and on a pizza stone. Good, but just meh. Did a taco style for the last. Took a whole wheat flour tortilla, put it in a cast iron pan, smothered in refried beans, taco meat, and cheddar. Put it on the burner for a bit to get the tortilla crispy and then under the broiler to melt the cheese. Added shredded lettuce, some salsa, and then cut. This one was my fav. Simple and fast, but great.
I think your “taco style” pizza was actually a tostada?

This is true. However, the idea came from a Kenji post on using tortillas for thin crust pizza and I decided this was a better plan. Def a tostada, but less grease I guess. Still delish.
Title: Re: cooking
Post by: Stupid Fitz on January 20, 2021, 03:24:15 PM
Christmas ham bone and bag of fifteen beans on this snowy Sunday. After I cooked the beans, sliced onion, and bone in the pressure cooker, I chunked some ham slices and let it sit on low for a while. Best ham and beans I've had.

Regret not making some cornbread.

(https://uploads.tapatalk-cdn.com/20210117/6bd89414342c479032dc07a195b50c77.jpg)(https://uploads.tapatalk-cdn.com/20210117/c8c456d233cf426d327c78519386b4ac.jpg)

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A couple times a year, I get a lightly smoked whole or half ham from the butcher and will then make a maple bourbon glaze and smoke it on the BGE. Delicious ham, but my fav is then taking the bone and and boiling then simmering with veggies for several hours. Then I add more ham pieces and beans and maybe some potatoes. Prob my favorite soup.
Title: Re: cooking
Post by: ben ji on January 21, 2021, 08:47:17 AM
Cooked up my last brown trout from Wyoming last night. It was delicious.

The veggies were some birds eye steam package from the freezer and very MEH.

(https://uploads.tapatalk-cdn.com/20210121/25d45c3927149255eb2e2cc553a7000a.jpg)(https://uploads.tapatalk-cdn.com/20210121/174c96f2b21178ba55f8a1226c25099b.jpg)
Title: Re: cooking
Post by: AST on January 23, 2021, 08:44:02 PM
Wife is currently restricted to a no red meat, no dairy, no excessive fate diet following a couple procedures last week so have been getting familiar with chicken & turkey again.

Tonight was a mushroom & Swiss turkey burger with turkey bacon and a of side oven roasted sweet potato fries.  6 out of 10, for a healthy meal would definitely eat again.

(https://uploads.tapatalk-cdn.com/20210124/b2e17963c5219b3014ecb08214d20328.jpg)

(https://uploads.tapatalk-cdn.com/20210124/a354f1e4ce75644b202828c44486b061.jpg)


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Title: Re: cooking
Post by: steve dave on January 23, 2021, 08:59:34 PM
lmao


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Title: Re: cooking
Post by: steve dave on January 23, 2021, 09:00:19 PM
here is the most decedent turkey OAT


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Title: Re: cooking
Post by: AST on January 23, 2021, 09:30:54 PM
It is basic.  1lb ground turkey, minced garlic, s&p, 2 egg yolks.  Mix together well.
Title: Re: cooking
Post by: Cire on January 23, 2021, 09:32:59 PM
We use ground Turkey pretty exclusively in place of beef


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Title: Re: cooking
Post by: bucket on January 23, 2021, 09:33:06 PM
Bought a couple bone-in hams yesterday. They were $1.98/pd. Looking forward to ham sammies, breakfest burritos and hopefully some ham and bean soup. I usually give the ham bone away, but I think I'll hang onto it this time.
Title: Re: cooking
Post by: pissclams on January 24, 2021, 06:45:46 PM
giant scratch baked cinnamon roll
(https://uploads.tapatalk-cdn.com/20210125/82404251a6453bc9171c09fdc0e6f64c.jpg)
Title: Re: cooking
Post by: steve dave on January 24, 2021, 06:54:31 PM
Holy crap


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Title: Re: cooking
Post by: Institutional Control on January 25, 2021, 11:08:21 AM
giant scratch baked cinnamon roll
(https://uploads.tapatalk-cdn.com/20210125/82404251a6453bc9171c09fdc0e6f64c.jpg)

O

M

G
Title: Re: cooking
Post by: star seed 7 on January 25, 2021, 11:12:21 AM
That thing gives me a giant scratch baked boner  :eek:
Title: Re: cooking
Post by: pissclams on January 25, 2021, 11:23:28 AM
turned out very good.  i ate 1/4th (25%) of it this morning.
Title: Re: cooking
Post by: Cire on January 25, 2021, 11:24:21 AM
How big is that?  9 inches/13 inches?
Title: Re: cooking
Post by: Institutional Control on January 25, 2021, 12:21:37 PM
How big is that?  9 inches/13 inches?

That's what she said.
Title: Re: cooking
Post by: pissclams on January 25, 2021, 12:25:40 PM
How big is that?  9 inches/13 inches?

i baked it in a 9" ceramic pie plate

 
Title: Re: cooking
Post by: pissclams on January 25, 2021, 12:33:44 PM
(https://uploads.tapatalk-cdn.com/20210125/e65c82c74da745173e5e2b974f4dad96.jpg)
Title: Re: cooking
Post by: Spracne on January 25, 2021, 12:37:51 PM
Clams is a master of forced perspective.
Title: Re: cooking
Post by: Institutional Control on January 28, 2021, 09:37:25 PM
Brisker quesadillas are the best.

(https://uploads.tapatalk-cdn.com/20210129/e8020020f8aa4154cebe08acfad51ebb.jpg)


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Title: Re: cooking
Post by: bucket on January 28, 2021, 09:42:04 PM
I've never had a cheese-crusted quesadilla before!  :love:
Title: Re: cooking
Post by: puniraptor on January 28, 2021, 10:04:43 PM
Treated myself to this little guy, following some successful handymanning. Thin crust, pan-style, rectangular. Not an expert on pizza style classification. (https://uploads.tapatalk-cdn.com/20210129/e1898e6fd6b47921d6404356b0959cce.jpg)
Title: Re: cooking
Post by: DaBigTrain on January 28, 2021, 10:36:13 PM
(https://uploads.tapatalk-cdn.com/20210129/cf410cbf39dd0ee421e2344120d281da.jpg)
Title: Re: cooking
Post by: waks on January 29, 2021, 09:31:28 AM
That's the best looking food pic you've ever posted TBT. Mole?
Title: Re: cooking
Post by: DaBigTrain on January 29, 2021, 10:49:40 AM
That's the best looking food pic you've ever posted TBT. Mole?
Chicken breasts and the sauce on them is cream of mushroom, half a bottle of red wine and some parsley. Baked in the oven and then some cojita cheese towards the end.

Corn was sautéed on the stove for a bit. Then finely chopped cilantro, fresh garlic minced, finely chopped jalapeño, little bit cojita cheese and Mayo. After cooked corn mixed all together and put in the oven for 15 min at 375 with the chicken.  :lick:
Title: Re: cooking
Post by: Institutional Control on January 29, 2021, 11:23:25 AM
I've never had a cheese-crusted quesadilla before!  :love:

It's a game-changer.  You'll never want a non-cheese-crusted 'dilla again. 
Title: Re: cooking
Post by: wetwillie on January 29, 2021, 03:47:37 PM
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99
Title: Re: cooking
Post by: Institutional Control on January 29, 2021, 04:27:54 PM
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99

Take it to the taco thread, ww.
Title: Re: cooking
Post by: pissclams on January 29, 2021, 04:47:55 PM
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99
which location
Title: Re: cooking
Post by: steve dave on January 29, 2021, 04:57:31 PM
oh crap, that reminds me. there is a walking taco place near me.
Title: Re: cooking
Post by: steve dave on January 29, 2021, 04:58:03 PM
when I drove by it I lmao'd

https://www.tntwalkingtaco.com/
Title: Re: cooking
Post by: Spracne on January 29, 2021, 05:01:10 PM
Before you go ham on those joaquin tacos, remember that

(https://cdn.livekindly.co/wp-content/uploads/2019/09/joaquin-phoenix-we-are-all-animals-ad-1-1188734-1-696x917.jpeg)
Title: Re: cooking
Post by: wetwillie on January 29, 2021, 05:02:59 PM
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99
which location

Just saw it on the internets have not seen in the wild myself, be on the lookout, these might be gone in a flash.
Title: Re: cooking
Post by: star seed 7 on January 29, 2021, 05:10:37 PM
I saw walking taco kits at hyvee last week but did not look at the price  :th_twocents:
Title: Re: cooking
Post by: CHONGS on January 29, 2021, 06:08:53 PM
Making my first boli tonight. The rolling was trickier than expected...
Title: Re: cooking
Post by: AST on January 29, 2021, 06:09:15 PM
Roasted spatchcock night.  Just transferred to oven.

(https://uploads.tapatalk-cdn.com/20210130/d3b3bd8845e569b965b0d9de4473de90.jpg)
(https://uploads.tapatalk-cdn.com/20210130/cb2171dd1c0459602c7ffbb531937480.jpg)
(https://uploads.tapatalk-cdn.com/20210130/5c2544d958a4c74f835c477fafc1bf43.jpg)


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Title: Re: cooking
Post by: CHONGS on January 29, 2021, 06:10:04 PM
(https://uploads.tapatalk-cdn.com/20210130/289d10e080643273b4ddc22a328a6135.jpg)

(https://uploads.tapatalk-cdn.com/20210130/60d25cc9591936565c0ec2fd4fbb7669.jpg)

(https://uploads.tapatalk-cdn.com/20210130/663ede48dc4cd04d7ea58d78282f7d6a.jpg)

Fingers crossed
Title: Re: cooking
Post by: wetwillie on January 29, 2021, 06:26:04 PM
Sex
Title: Re: cooking
Post by: CHONGS on January 29, 2021, 06:30:18 PM
Had a tear, but I think it'll be good.

(https://uploads.tapatalk-cdn.com/20210130/73fc2c988470d20b678bce31d73b46e3.jpg)
Title: Re: cooking
Post by: steve dave on January 29, 2021, 06:37:18 PM
So horny right now


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Title: Re: cooking
Post by: 420seriouscat69 on January 29, 2021, 07:08:52 PM
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99
which location

Just saw it on the internets have not seen in the wild myself, be on the lookout, these might be gone in a flash.
Saw it at the Lenexa location today
Title: Re: cooking
Post by: AST on January 29, 2021, 07:26:58 PM
Love this meal.  Need to make it more often.  Easy, healthy, delicious.

(https://uploads.tapatalk-cdn.com/20210130/82313f3aa289d2b48eac192af4789c8b.jpg)

(https://uploads.tapatalk-cdn.com/20210130/38d52f8f73e335cc744ee08f5daf1424.jpg)


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Title: Re: cooking
Post by: Spracne on January 29, 2021, 07:29:10 PM
I think I would do gay w/ AST if he wanted to be my daddy.
Title: Re: cooking
Post by: AST on January 29, 2021, 07:51:35 PM
AST do you think your cooking or food art picture presentation has improved more over the last year or so?

Cooking, improved.  Photos, meh.  Better quality camera/phone but still crappy plating.
Title: Re: cooking
Post by: AST on January 29, 2021, 07:52:15 PM
I think I would do gay w/ AST if he wanted to be my daddy.

It is just roasted chicken & veggies.  You are scaring me.
Title: Re: cooking
Post by: Spracne on January 29, 2021, 07:54:23 PM
u knew what u were doing :don'tcare:
Title: Re: cooking
Post by: steve dave on January 29, 2021, 08:25:09 PM
chingon, need shots of that bad boy broken open and spilling its guts
Title: Re: cooking
Post by: CHONGS on January 29, 2021, 09:04:20 PM
chingon, need shots of that bad boy broken open and spilling its guts
Too late!  It was great tho.  I need to work on my roll to get that perfect dough ratio.
Title: Re: cooking
Post by: steve dave on January 29, 2021, 09:44:11 PM
chingon, need shots of that bad boy broken open and spilling its guts
Too late!  It was great tho.  I need to work on my roll to get that perfect dough ratio.

less is best in my experience
Title: Re: cooking
Post by: BW on January 30, 2021, 07:24:33 AM
giant scratch baked cinnamon roll
(https://uploads.tapatalk-cdn.com/20210125/82404251a6453bc9171c09fdc0e6f64c.jpg)
This thing needs a giant pot of chili by its side.

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Title: Re: cooking
Post by: mocat on January 30, 2021, 01:39:58 PM
Before you go ham on those joaquin tacos, remember that

(https://cdn.livekindly.co/wp-content/uploads/2019/09/joaquin-phoenix-we-are-all-animals-ad-1-1188734-1-696x917.jpeg)

spracs how long have you had this one loaded up in the chamber
Title: Re: cooking
Post by: Spracne on January 30, 2021, 01:42:38 PM
Before you go ham on those joaquin tacos, remember that

(https://cdn.livekindly.co/wp-content/uploads/2019/09/joaquin-phoenix-we-are-all-animals-ad-1-1188734-1-696x917.jpeg)

spracs how long have you had this one loaded up in the chamber
It's been mulling around in the eye of my mind for a while. Finally saw an appropriate, albeit not perfect opportunity to dust if off and put it to use.
Title: Re: cooking
Post by: IPA4Me on January 30, 2021, 03:22:22 PM
Fired up a beer can chicken in the oven last night. Used a lemon zest club soda in place of beer and Cavender's rub. 2 hours on high at 375F.

So easy. So delicious.

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Title: Re: cooking
Post by: Cire on January 30, 2021, 05:49:38 PM
(https://uploads.tapatalk-cdn.com/20210130/9b6843506e2d2d506ceab253b7497870.jpg)
Coconut curry shrimp shrimp


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Title: Re: cooking
Post by: waks on January 31, 2021, 08:29:25 AM
 :drool:
Title: Re: cooking
Post by: AST on January 31, 2021, 12:42:06 PM
Looks great Cire.


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Title: Re: cooking
Post by: AST on January 31, 2021, 12:46:36 PM
Pulled a mesquite smoked ancho-pasilla pork butt out of the freezer Friday.  Got it warming up to make a concoction with about 14oz of dried chiles.

(https://uploads.tapatalk-cdn.com/20210131/b2a48ecb875ae92d72897756109fa43d.jpg)

(https://uploads.tapatalk-cdn.com/20210131/f6c56a6d7a564293874b249b3e08f3f7.jpg)


Yesterday I placed a 5lb turkey breast in brine to make a turkey pastrami on Tuesday evening.

(https://uploads.tapatalk-cdn.com/20210131/dd2f53b29031e30fdc187c2ee10febd8.jpg)


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Title: Re: cooking
Post by: IPA4Me on January 31, 2021, 12:56:37 PM
Is that a double wall pot for your sous vide?
Title: Re: cooking
Post by: AST on January 31, 2021, 12:59:05 PM
Is that a double wall pot for your sous vide?

It is an All Clad D3 soup pot with pasta & steamer inserts.  Just so happens to be the perfect size for this roast I needed to warm.  The wide lip is for the inserts to sit in.
Title: Re: cooking
Post by: AST on January 31, 2021, 01:53:51 PM
Have the red enchilada sauce ready to simmer.

(https://uploads.tapatalk-cdn.com/20210131/e4c0a561d808c2ec6db2000ce54ac69e.jpg)
(https://uploads.tapatalk-cdn.com/20210131/ea07787a4cd24658e32437ba512407af.jpg)
(https://uploads.tapatalk-cdn.com/20210131/602ba3ba3bd0bcdeb50b821bae7d43d4.jpg)


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Title: Re: cooking
Post by: Cire on January 31, 2021, 02:18:20 PM
Yum


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Title: Re: cooking
Post by: AST on January 31, 2021, 04:33:40 PM
More steps along the way because I feel like spamming the thread some more.

(https://uploads.tapatalk-cdn.com/20210131/8d39754c73e5793027e63b4e924e2d3e.jpg)
I
(https://uploads.tapatalk-cdn.com/20210131/33ac1fe66c58771f484d7205548e2a15.jpg)

(https://uploads.tapatalk-cdn.com/20210131/6e8c32ec97ae849cb2a65d29d321351e.jpg)


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Title: Re: cooking
Post by: steve dave on January 31, 2021, 04:39:35 PM
good lord


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Title: Re: cooking
Post by: AST on January 31, 2021, 05:21:59 PM
good lord


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It is just dinner calm down
Title: Re: cooking
Post by: AST on January 31, 2021, 08:24:32 PM
Pozole Rojo with mesquite smoked ancho-pasilla pork butt.  Put a fork in me.

(https://uploads.tapatalk-cdn.com/20210201/0f9b81c6dd26085586a1496cb247c6bb.jpg)
(https://uploads.tapatalk-cdn.com/20210201/d99e910e9f248dfb6ef359930cf7dde2.jpg)


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Title: Re: cooking
Post by: 8manpick on February 01, 2021, 07:01:46 AM
Wonderful
Title: Re: cooking
Post by: steve dave on February 01, 2021, 07:50:23 AM
good lord


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It is just dinner calm down
Infuriating


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Title: Re: cooking
Post by: 8manpick on February 01, 2021, 08:33:01 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
(https://uploads.tapatalk-cdn.com/20210201/0e1b41aae0ba083b2168437fe21e5b7d.jpg)
Title: Re: cooking
Post by: AST on February 01, 2021, 08:35:21 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
(https://uploads.tapatalk-cdn.com/20210201/0e1b41aae0ba083b2168437fe21e5b7d.jpg)

I have been doing that with everything I smoke lately.  Not because of snow you lucky bastard but due to baby boy. 
Title: Re: cooking
Post by: waks on February 01, 2021, 09:39:10 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
(https://uploads.tapatalk-cdn.com/20210201/0e1b41aae0ba083b2168437fe21e5b7d.jpg)

I have been doing that with everything I smoke lately.  Not because of snow you lucky bastard but due to baby boy.
How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.
Title: Re: cooking
Post by: AST on February 01, 2021, 09:42:15 AM
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
(https://uploads.tapatalk-cdn.com/20210201/0e1b41aae0ba083b2168437fe21e5b7d.jpg)

I have been doing that with everything I smoke lately.  Not because of snow you lucky bastard but due to baby boy.
How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.

I vac seal it whole and reheat it whole.  There is only the slightest noticeable drop-off from having it fresh.  I am sure the longer it is frozen the more it will depart from tasting like right off the smoker but this one was only frozen for 6 weeks.
Title: Re: cooking
Post by: 420seriouscat69 on February 01, 2021, 10:03:50 AM
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.
Title: Re: cooking
Post by: Institutional Control on February 01, 2021, 10:26:29 AM
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter.  I would invest in a cover and tighten up the bottom to keep them from crawling under it.
Title: Re: cooking
Post by: 420seriouscat69 on February 01, 2021, 10:28:00 AM
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter.  I would invest in a cover and tighten up the bottom to keep them from crawling under it.
Good call. I use to have one, but it tore. I should probably do that soon.
Title: Re: cooking
Post by: pissclams on February 01, 2021, 10:30:12 AM
(https://uploads.tapatalk-cdn.com/20210201/0a6d1c210c5734cbb72b5e83928452b1.jpg)

in an effort to combat a bad case of the mondays, I gleefully prepared a pair of toads using artisanal butters and fresh eggs straight from the farm.  the bread was sourced from a boutique baker in town named “wonder”.  it’s all so yummy!
Title: Re: cooking
Post by: michigancat on February 01, 2021, 10:46:48 AM
Love this meal.  Need to make it more often.  Easy, healthy, delicious.

(https://uploads.tapatalk-cdn.com/20210130/82313f3aa289d2b48eac192af4789c8b.jpg)

(https://uploads.tapatalk-cdn.com/20210130/38d52f8f73e335cc744ee08f5daf1424.jpg)


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What's the recipe?
Title: Re: cooking
Post by: michigancat on February 01, 2021, 10:49:02 AM
Also I need to try ching's enchiladas again
Title: Re: cooking
Post by: steve dave on February 01, 2021, 11:10:50 AM
Also I need to try ching's enchiladas again
Hell yeah


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Title: Re: cooking
Post by: AST on February 01, 2021, 11:24:55 AM
Love this meal.  Need to make it more often.  Easy, healthy, delicious.

(https://uploads.tapatalk-cdn.com/20210130/82313f3aa289d2b48eac192af4789c8b.jpg)

(https://uploads.tapatalk-cdn.com/20210130/38d52f8f73e335cc744ee08f5daf1424.jpg)


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What's the recipe?

This is a 2 pan method for me as I prefer to clean an extra pan as opposed to reserving either vegetables or chicken along with drippings while cooking the other in same pan.

~Preheat oven to 450

~Mise en place so you can have both vegetables and chicken searing at same time.

~Chicken, whole bird:
Spatchcock and pat dry with paper towel.
Generously season with mixture of 4 parts coarse kosher, 4 parts coarse black pepper, 1 part poultry seasoning, 1/2 part paprika.


~Vegetables:
1.5 lbs fingerling potatoes, scrubbed & rinsed
2x 8oz containers of baby bella or button mushrooms, wiped clean with damp towel
4 large peeled carrots cut in 2”-3” sections (or cheat and use the equivalent of baby carrots)
1 large sweet onion peeled, then cut in half.  Go ahead and quarter each half.
Toss all in a bowl with coarse kosher, coarse black pepper, & a dash of paprika for color.


~In 2 large pans/skillets, prepare for a high heat sear.  I use avocado oil.
~Place vegetables in pan that will be used in oven.  At the same time, place bird spatchcocked in other pan.  Sear bird, flipping one time while sautéing vegetables. 
~As bird approaches a finished sear that you are happy with, turn off heat to veggies.  Add 1/2 cup chicken stock to veggies and deglaze pan.  Then stir in 1 TBSP minced garlic to veggies.
~Turn of heat to bird pan. Set bird on top of veggies.
~Use 1/2 cup chicken stock to deglaze bird pan.  Pour over bird that is now on top of vegetables.
~ Add any aromatics to pan that you would like roasted with bird (green onions, sage leaves, rosemary sprigs, thyme sprigs)
~ Cook in oven until breast temp is 165, generally around 30-40 minutes depending on bird size
~Remove from oven, remove aromatics, let rest for 15 minutes.  Remove chicken to cutting board and carve to your liking.  Stir up veggies, they will in a really flavorful reduced sauce at this point.
~Eat
Title: Re: cooking
Post by: IPA4Me on February 01, 2021, 02:29:37 PM
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.

I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter.  I would invest in a cover and tighten up the bottom to keep them from crawling under it.
Good call. I use to have one, but it tore. I should probably do that soon.
Grill on weekend afternoons. Don't let a little cold stop you from cooking outdoors.

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Title: Re: cooking
Post by: michigancat on February 01, 2021, 03:02:33 PM
I don't know if I own a pan big enough to sear a spatchcocked chicken well but I could maybe do it in pieces. I'll give it a try sometime.
Title: cooking
Post by: Cire on February 02, 2021, 04:59:16 PM
(https://uploads.tapatalk-cdn.com/20210202/dca2cc4261b2075ac53594f499714f0a.jpg)
Stir Fry of green bean, mushroom, red onion, green onion, broccoli and ground pork.

Hoisin soy and ginger with a little siracha and fresh ginger in the sauce.

Over drained ramen noodles.

Pretty quick and tasty!


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Title: Re: cooking
Post by: AST on February 02, 2021, 05:12:29 PM
Yep
Title: Re: cooking
Post by: AST on February 05, 2021, 07:33:03 PM
Needed to get rid of some roasted chicken tonight so decided on chicken ‘dillas.

(https://uploads.tapatalk-cdn.com/20210206/bd90f7b7fe83920e5227a25d1b57b455.jpg)


(https://uploads.tapatalk-cdn.com/20210206/7f9f30de5b5e82f037d6eb66ee41bbcb.jpg)


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Title: Re: cooking
Post by: Cire on February 05, 2021, 08:54:09 PM
Oh yeah (Barry white voice)


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Title: Re: cooking
Post by: DaBigTrain on February 05, 2021, 09:01:53 PM
Lemon pepper chicken and ‘taters. Lemon zest was shaved fresh from the lemons we got from a neighbors tree a few days ago. Also fresh ground pepper, fresh garlic minced, and finely chopped onion, flour breaded outside that.

(https://uploads.tapatalk-cdn.com/20210206/84e266a5e31f83e7b6c29796ac04e0bc.jpg)
(https://uploads.tapatalk-cdn.com/20210206/dea4e2ee2ed01b41c3e41dda9d9fb332.jpg)
Title: Re: cooking
Post by: sys on February 05, 2021, 10:02:22 PM
where do you live, dbt?
Title: Re: cooking
Post by: DaBigTrain on February 05, 2021, 11:23:39 PM
where do you live, dbt?
For the past several months, Phoenix.  I’m just snow birding tho.
Title: Re: cooking
Post by: sys on February 05, 2021, 11:54:51 PM
ahh.  yeah, i didn't remember you living in citrus country.
Title: Re: cooking
Post by: Rage Against the McKee on February 06, 2021, 12:10:21 AM
You should preserve a few of those lemons, dbt.
Title: Re: cooking
Post by: DaBigTrain on February 06, 2021, 12:43:31 AM
They grow here year round. We also have neighbors that have oranges and tangelos, so I can always get more.
Title: Re: cooking
Post by: 8manpick on February 06, 2021, 08:00:26 AM
Preserved lemons are different and delicious... not about running out
Title: Re: cooking
Post by: Rage Against the McKee on February 06, 2021, 01:13:25 PM
Yeah, preserved lemons are good on pretty much anything. They take at least a month to make, but if I had endless lemons, I would make a few jars.
Title: Re: cooking
Post by: DaBigTrain on February 06, 2021, 01:18:09 PM
Huh I had no idea. We get bottles of limoncello from a neighbor here too. He also said recently he has a new batch of orangecello too. Will have to get some.
Title: Re: cooking
Post by: pissclams on February 06, 2021, 02:13:39 PM
question for my fellow toad in the holers, do you butter both sides of the bread or what?
Title: Re: cooking
Post by: AST on February 06, 2021, 02:25:09 PM
question for my fellow toad in the holers, do you butter both sides of the bread or what?

I add toast to a skillet with an oil coating and butter in it.
Title: Re: cooking
Post by: michigancat on February 06, 2021, 02:27:55 PM
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.

also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!

https://www.marthastewart.com/340246/barbecue-sauce

and of course so-long dip
Title: Re: cooking
Post by: KST8FAN on February 06, 2021, 02:45:18 PM
Mrs8 birthday celebration.   My mom at 81 still whips out a German chocolate cake in her sleep.


Tom(https://uploads.tapatalk-cdn.com/20210206/4cadbffb129171236cae8bf2c41768d8.jpg)

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Title: Re: cooking
Post by: Institutional Control on February 06, 2021, 02:50:02 PM
Bought two 12lb briskets today at $1.99 lb. I might need to break down and get a deep freeze.


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Title: Re: cooking
Post by: waks on February 06, 2021, 02:57:36 PM
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.

also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!

https://www.marthastewart.com/340246/barbecue-sauce

and of course so-long dip
That bean dip is the most overrated ish in the world.
Title: Re: cooking
Post by: michigancat on February 06, 2021, 03:42:23 PM
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.

also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!

https://www.marthastewart.com/340246/barbecue-sauce

and of course so-long dip
That bean dip is the most overrated ish in the world.
Well I rate it appropriately and enjoy it for sentimental reasons when I watch football games so eff off
Title: Re: cooking
Post by: pissclams on February 06, 2021, 05:04:16 PM
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.

also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!

https://www.marthastewart.com/340246/barbecue-sauce

and of course so-long dip
That bean dip is the most overrated ish in the world.
agreed
Title: Re: cooking
Post by: Rage Against the McKee on February 06, 2021, 06:31:54 PM
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.

also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!

https://www.marthastewart.com/340246/barbecue-sauce

and of course so-long dip

I have never tried preserved oranges. I would bet they would be very good for making vinaigrette, and adding some minced peel to anything poultry would probably also be pretty good.
Title: Re: cooking
Post by: Cire on February 06, 2021, 06:40:30 PM
My grandma loved German chocolate cake.


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Title: Re: cooking
Post by: cDubya on February 07, 2021, 02:12:30 PM
CDub gf has a special treat in the works... :excited:(https://uploads.tapatalk-cdn.com/20210207/2eec5a2b20c402b297515dd888da463e.jpg)
Title: Re: cooking
Post by: steve dave on February 07, 2021, 03:15:31 PM
What are you layering on and rolling up in it?


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Title: Re: cooking
Post by: Spracne on February 07, 2021, 03:49:25 PM
What are you layering on and rolling up in it?


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That is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.
Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:23:22 PM
What are you layering on and rolling up in it?


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That is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.
This is correct.
Title: Re: cooking
Post by: steve dave on February 07, 2021, 04:25:11 PM
Yeah, thanks guys. Good explanations.


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Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:30:47 PM
About half a dozen more process pics coming. No moneybags here, so all separate uploads... (https://uploads.tapatalk-cdn.com/20210207/bdbd50d9cfef9597d760d5102057bf46.jpg)
Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:31:32 PM
Cheeeeeese (mozzarella, as we couldn't get brick cheese quick enough) (https://uploads.tapatalk-cdn.com/20210207/b6eaba00760339875e39ad72935623db.jpg)
Title: Re: cooking
Post by: Spracne on February 07, 2021, 04:32:01 PM
The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.
Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:32:26 PM
More pep, then sauce. Homemade, and ended up being too watery for this type of pizza. (https://uploads.tapatalk-cdn.com/20210207/25aee59b98f29e0a3b3487b1cfa67661.jpg)
Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:33:10 PM
The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.
That's all the gf, but I've passed along the thanks haha.
Title: Re: cooking
Post by: cDubya on February 07, 2021, 04:34:23 PM
Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. (https://uploads.tapatalk-cdn.com/20210207/76cf57b77e67233dc3aa799fdee798ac.jpg)
Title: Re: cooking
Post by: pissclams on February 07, 2021, 05:03:51 PM
Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. (https://uploads.tapatalk-cdn.com/20210207/76cf57b77e67233dc3aa799fdee798ac.jpg)
ya man.  fresh mozzarella has way too much moisture,
also hunt down natural cased pepperonis, they are the ones that curl up and get crispy
nice pan, i’m jealous
Title: Re: cooking
Post by: cDubya on February 07, 2021, 05:58:19 PM
Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. (https://uploads.tapatalk-cdn.com/20210207/76cf57b77e67233dc3aa799fdee798ac.jpg)
ya man.  fresh mozzarella has way too much moisture,
also hunt down natural cased pepperonis, they are the ones that curl up and get crispy
nice pan, i’m jealous
Thanks for the tips! We will definitely improve on this effort!
Title: Re: cooking
Post by: Institutional Control on February 07, 2021, 06:01:59 PM
Looks delicious to me.


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Title: Re: cooking
Post by: cDubya on February 07, 2021, 06:08:46 PM
It'll do. Lol(https://uploads.tapatalk-cdn.com/20210208/de4404db71933512e23610cb8e3ccc6c.jpg)
Title: Re: cooking
Post by: pissclams on February 07, 2021, 06:15:14 PM
oh hell yes i’d definitely eat the whole thing
Title: Re: cooking
Post by: AST on February 07, 2021, 08:39:35 PM
Nice going cDub!
Title: Re: cooking
Post by: cDubya on February 07, 2021, 10:07:24 PM
Nice going cDub!
Title: Re: cooking
Post by: Cire on February 09, 2021, 01:05:05 PM
Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings. 

It was great but the veggies were overdone.  1.5 hours at 375

Might start the chicken for an half hour and then put it over the veggies next time.
Title: Re: cooking
Post by: Rage Against the McKee on February 09, 2021, 01:30:13 PM
Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings. 

It was great but the veggies were overdone.  1.5 hours at 375

Might start the chicken for an half hour and then put it over the veggies next time.

1.5 hours seems like a long time to cook a spatchcocked chicken. Maybe higher heat would help cook it faster and keep the veggies from getting too soft in the meantime.
Title: Re: cooking
Post by: 8manpick on February 09, 2021, 01:58:04 PM
Yep. 475-500 for a spatchcock
Title: Re: cooking
Post by: Cire on February 11, 2021, 06:34:05 PM
Valentine’s dinner

(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)


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Title: Re: cooking
Post by: AST on February 11, 2021, 07:12:52 PM
That looks fantastic along with very suggestive.  Was the latter intentional?
Title: Re: cooking
Post by: Cire on February 11, 2021, 07:30:21 PM
lol


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Title: Re: cooking
Post by: pissclams on February 11, 2021, 08:36:07 PM
cire you nailed that
Title: cooking
Post by: Cire on February 11, 2021, 09:24:35 PM
Sous vide filet, mushroom, shallot, red wine. Mashed potatoes and blanched green beans.

Carbon steel seared.


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Title: Re: cooking
Post by: yoga-like_abana on February 11, 2021, 10:24:31 PM
Valentine’s dinner

(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)


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Exterior of the meat looks charred, green beans look like they were in a frozen bag and microwaved and the potatoes look powdered.. (man I miss the gE of old)
Title: Re: cooking
Post by: Jobu on February 12, 2021, 07:55:03 AM
Valentine’s dinner

(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)


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I just thought of the movie American Pie for some reason.
Title: Re: cooking
Post by: Brock Landers on February 12, 2021, 10:09:06 AM
lmao.  I thought this was a family blog!!  Cire next time put a NSFW warning on there.
Title: Re: cooking
Post by: 420seriouscat69 on February 12, 2021, 10:13:01 AM
Valentine’s dinner

(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)


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Exterior of the meat looks charred, green beans look like they were in a frozen bag and microwaved and the potatoes look powdered.. (man I miss the gE of old)
:lol:
Title: Re: cooking
Post by: Cire on February 12, 2021, 11:28:57 AM
God damn it


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Title: Re: cooking
Post by: AST on February 12, 2021, 11:40:34 AM
For the love of god, please stop quoting that post.  I am trying to remain chaste until my wife gets out of the menstrual hut.
Title: Re: cooking
Post by: Cire on February 13, 2021, 05:51:23 PM
Cuban roast pork black beans and rice.

Serious eats recipe. Bomb

(https://uploads.tapatalk-cdn.com/20210213/453d3155272b17cf80a74130f93710ec.jpg)


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Title: Re: cooking
Post by: star seed 7 on February 13, 2021, 07:58:45 PM
Heck yes
Title: Re: cooking
Post by: AST on February 13, 2021, 08:15:06 PM
Nice
Title: Re: cooking
Post by: pissclams on February 13, 2021, 08:26:43 PM
disgusting cilantro
Title: Re: cooking
Post by: slackcat on February 14, 2021, 09:45:04 AM
cire you nailed that

Hope not
Title: Re: cooking
Post by: slackcat on February 14, 2021, 09:56:46 AM
My recent blue cheese make.  I love a good blue but damned hard to find in rural KS so figured to do my own.  After 10 weeks this one is on the money, a good Gorgonzola.
Title: Re: cooking
Post by: 8manpick on February 14, 2021, 10:09:26 AM
I don’t really care for blue cheese, but I definitely respect the process. Nice work slackcat
Title: Re: cooking
Post by: steve dave on February 14, 2021, 10:14:49 AM
damn slackcat, that is incred.

I get a wedge of stilton from whole foods every couple weeks and could probably house the entire thing in one sitting if I didn't live with a judgey lady
Title: Re: cooking
Post by: Cire on February 14, 2021, 10:23:33 AM
My recent blue cheese make.  I love a good blue but damned hard to find in rural KS so figured to do my own.  After 10 weeks this one is on the money, a good Gorgonzola.
Bah god that’s incredible

I LOVE  blue cheese


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Title: Re: cooking
Post by: slackcat on February 14, 2021, 10:41:09 AM
Thanks, it does take some practice to get the curd right and age it at around 50 degrees.

Mrs. Slack won't touch a blue so it's all mine :)
Title: Re: cooking
Post by: Cire on February 14, 2021, 05:09:50 PM
I would eat a slice of that blue cheese on a roast beef sandwich


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Title: Re: cooking
Post by: Kat Kid on February 16, 2021, 10:25:08 AM
Made a massive bell pepper, spicy smoked sausage and cheddar scramble.

(https://uploads.tapatalk-cdn.com/20210216/914de461f7029e4d8d352cb45c05838d.jpg)


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Title: Re: cooking
Post by: pissclams on February 16, 2021, 11:14:55 AM
:Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh::Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh::Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh:  :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh::Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh: :Ughhh:
Title: Re: cooking
Post by: Kat Kid on February 16, 2021, 11:49:26 AM
lol
Title: Re: cooking
Post by: DaBigTrain on February 18, 2021, 09:12:58 PM
(https://uploads.tapatalk-cdn.com/20210219/75aa47c5781e3f760ae372f2b0437fb6.jpg)
Title: Re: cooking
Post by: AST on February 18, 2021, 10:55:49 PM
Literally mushrooms, onions, garlic, butter, heavy cream, s&p, thyme, pasta, beef tenderloin.  Except for the Parmesan, green onion, tomato garnish.

Too many medallions on the plate for a great presentation but no regrets.

(https://uploads.tapatalk-cdn.com/20210219/51c32502f4744a18cec5a7455854e15b.jpg)

(https://uploads.tapatalk-cdn.com/20210219/348305c696335ec45adf76ef520bef54.jpg)

(https://uploads.tapatalk-cdn.com/20210219/dc3dace8694f3f21b2ab57927684675f.jpg)

(https://uploads.tapatalk-cdn.com/20210219/3df7f6e82224c006724efd53078479c4.jpg)

(https://uploads.tapatalk-cdn.com/20210219/c21e871f099c9ce203306869d4371456.jpg)

(https://uploads.tapatalk-cdn.com/20210219/d46abbbe067d2bd651abbff0aa652c3f.jpg)


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Title: Re: cooking
Post by: waks on February 19, 2021, 01:12:27 AM
I just made a quesadilla out of leftover pot roast and I can't think of a better way to use leftover pot roast.


eff. I posted that before I saw what AST had posted.  :facepalm: :frown:
Title: Re: cooking
Post by: AST on February 19, 2021, 07:24:53 AM
I just made a quesadilla out of leftover pot roast and I can't think of a better way to use leftover pot roast.


eff. I posted that before I saw what AST had posted.  :facepalm: :frown:

Ain’t never nothing wrong with a ‘dilla
Title: Re: cooking
Post by: Institutional Control on February 19, 2021, 09:08:10 AM
I didn't take a picture but I think I've really perfected the chicken finger.  I can take a pic of the leftovers if anyone doesn't believe me but it's true.
Title: Re: cooking
Post by: Cire on February 20, 2021, 04:41:05 PM
I believe you

AST that’s outstanding. I too am a mushroom sautee fan


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Title: Re: cooking
Post by: AST on February 20, 2021, 04:51:28 PM
I believe you

AST that’s outstanding. I too am a mushroom sautee fan


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Thanks.
Title: Re: cooking
Post by: AST on February 20, 2021, 11:31:33 PM
4lb beef tenderloin sous vide.  123 for 3.5 hours.  Seared in carbon steel.  Served on 2 hour onions with a demi-glace.  Mushrooms & roasted broccoli as well.

Friends brought mac & cheese & rolls so had a little bit of a plate overload but I forced myself to deal with it.

(https://uploads.tapatalk-cdn.com/20210221/628258eb7de8072e8dccb9ee5b9efbfb.jpg)


(https://uploads.tapatalk-cdn.com/20210221/42284f4d944b1ff6d91c96384129dc77.jpg)

(https://uploads.tapatalk-cdn.com/20210221/a0a5267a3e697a24a181117fd2ddc896.jpg)

(https://uploads.tapatalk-cdn.com/20210221/664cbb7295d184adf90771ab85ec0240.jpg)

(https://uploads.tapatalk-cdn.com/20210221/0ada7c9246e4ae0c6bb0d721e354a0cd.jpg)

(https://uploads.tapatalk-cdn.com/20210221/90b9a69f7ebbfa2175535ee6ba5eba62.jpg)


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Title: Re: cooking
Post by: 8manpick on February 20, 2021, 11:34:22 PM
Holy crap is it Valentine’s Day?
Title: Re: cooking
Post by: 8manpick on February 20, 2021, 11:36:06 PM
(https://uploads.tapatalk-cdn.com/20210221/21ff77b4b440f45e6855b439199bbda3.jpg)

(https://uploads.tapatalk-cdn.com/20210221/554f274afe485fd9f97ba67f1409f2f2.jpg)

(https://uploads.tapatalk-cdn.com/20210221/bacce89891ce5a71ed9ee6ff5e2e3786.jpg)

(https://uploads.tapatalk-cdn.com/20210221/5bc62cfe279281d41179d845a0af225c.jpg)
(https://uploads.tapatalk-cdn.com/20210221/73f818fda6279a22c13ea9f734270f15.jpg)
 
Breakfast
Title: Re: cooking
Post by: DaBigTrain on February 20, 2021, 11:38:45 PM
We have a thread for Breakfast for dinner.....
Title: Re: cooking
Post by: AST on February 20, 2021, 11:42:52 PM
Holy crap is it Valentine’s Day?

It actually was a belated Valentine’s Day dinner.  I have been stuck on the phone since last Friday dealing with customers first trying to get their pools ready for the winter storm and then helping them try to minimize damage when Texas could not keep the lights on.

My wife is a stay-at-home mom & very understanding of how important customers are.  She told me to focus on the storm/customers and have dinner when there was more time.  Well, that finally happened today.

TLDR; yes, was Valentine’s dinner but today.
Title: Re: cooking
Post by: 8manpick on February 21, 2021, 12:00:05 AM
Holy crap is it Valentine’s Day?

It actually was a belated Valentine’s Day dinner.  I have been stuck on the phone since last Friday dealing with customers first trying to get their pools ready for the winter storm and then helping them try to minimize damage when Texas could not keep the lights on.

My wife is a stay-at-home mom & very understanding of how important customers are.  She told me to focus on the storm/customers and have dinner when there was more time.  Well, that finally happened today.

TLDR; yes, was Valentine’s dinner but today.
Valentine’s dinner

(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)


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Lol I was just referring to this^
Title: Re: cooking
Post by: 8manpick on February 21, 2021, 12:00:37 AM
We have a thread for Breakfast for dinner.....
Yeah but I ate it this morning
Title: Re: cooking
Post by: 8manpick on February 21, 2021, 12:00:38 AM
We have a thread for Breakfast for dinner.....
Yeah but I ate it this morning
Title: Re: cooking
Post by: michigancat on February 21, 2021, 12:12:43 AM
(https://uploads.tapatalk-cdn.com/20210221/21ff77b4b440f45e6855b439199bbda3.jpg)

(https://uploads.tapatalk-cdn.com/20210221/554f274afe485fd9f97ba67f1409f2f2.jpg)

(https://uploads.tapatalk-cdn.com/20210221/bacce89891ce5a71ed9ee6ff5e2e3786.jpg)

(https://uploads.tapatalk-cdn.com/20210221/5bc62cfe279281d41179d845a0af225c.jpg)
(https://uploads.tapatalk-cdn.com/20210221/73f818fda6279a22c13ea9f734270f15.jpg)
 
Breakfast
That's a great breakfast. I had a similar sandwich today but used avocados instead of bacon
Title: Re: cooking
Post by: bucket on February 21, 2021, 10:36:53 AM
Great job, 8man!
Title: Re: cooking
Post by: Spracne on February 21, 2021, 12:53:11 PM
Yeah, that's really a fantastic looking breakfast sandwich. Would devour.
Title: Re: cooking
Post by: pissclams on February 21, 2021, 03:23:36 PM
looks amazingly healthy too, but definitely delicious
Title: Re: cooking
Post by: yoga-like_abana on February 22, 2021, 10:09:26 AM
(https://uploads.tapatalk-cdn.com/20210221/21ff77b4b440f45e6855b439199bbda3.jpg)

(https://uploads.tapatalk-cdn.com/20210221/554f274afe485fd9f97ba67f1409f2f2.jpg)

(https://uploads.tapatalk-cdn.com/20210221/bacce89891ce5a71ed9ee6ff5e2e3786.jpg)

(https://uploads.tapatalk-cdn.com/20210221/5bc62cfe279281d41179d845a0af225c.jpg)
(https://uploads.tapatalk-cdn.com/20210221/73f818fda6279a22c13ea9f734270f15.jpg)
 
Breakfast
That's a great breakfast. I had a similar sandwich today but used avocados instead of bacon
of course you did bayareacat
Title: Re: cooking
Post by: WillieWatanabe on February 22, 2021, 12:03:21 PM
Any recommendos for a chef's knife? I currently use a dual AF random knife from Target and would like to up my game. TIA
Title: Re: cooking
Post by: CHONGS on February 22, 2021, 12:11:53 PM
https://www.victorinox.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8%27%27-Chef%E2%80%99s-Knife-Extra-Wide/p/5.2063.20

(https://assets.victorinox.com/mediahub/30973/640Wx560H/CUT_5_2063_20__S1.jpg)
Title: Re: cooking
Post by: michigancat on February 22, 2021, 12:20:14 PM
https://www.victorinox.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8%27%27-Chef%E2%80%99s-Knife-Extra-Wide/p/5.2063.20

(https://assets.victorinox.com/mediahub/30973/640Wx560H/CUT_5_2063_20__S1.jpg)

yep. they also have paring knives that are so good and cheap that I have two for when one's in the dishwasher

https://www.amazon.com/Victorinox-Cutlery-Straight-Paring-3-25-Inch/dp/B0019WXPQY/ref=sr_1_2?crid=1GLNECXAYF2ZL&dchild=1&keywords=victorinox+paring+knife&qid=1614017888&sprefix=victorinix%2Caps%2C289&sr=8-2

Title: Re: cooking
Post by: ChiComCat on February 22, 2021, 01:00:51 PM
I got a misen and does a good job pretty universally for the price
Title: Re: cooking
Post by: CHONGS on February 22, 2021, 01:58:36 PM
Guys don't put your knives in the dishwasher.
Title: Re: cooking
Post by: steve dave on February 22, 2021, 02:59:27 PM
my wife ONLY uses a paring knife. Chop an onion? Paring knife.


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Title: Re: cooking
Post by: michigancat on February 22, 2021, 03:00:29 PM
Guys don't put your knives in the dishwasher.

it's fine as long as you aren't putting them against other metal.

especially with a $7 paring knife
Title: Re: cooking
Post by: steve dave on February 22, 2021, 03:02:17 PM
I put our steak knives and paring knife in the dishwasher.


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Title: Re: cooking
Post by: CHONGS on February 22, 2021, 03:12:13 PM
Monsters
Title: Re: cooking
Post by: steve dave on February 22, 2021, 03:16:30 PM
It’s fine


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Title: Re: cooking
Post by: michigancat on February 22, 2021, 03:45:31 PM
Monsters

hmm I wonder if there's a source we could trust

https://www.swissarmy.com/us/en/Cutlery/Service/Care-Tips-Cutlery/cms/service-cutlery-care-tips
Title: Re: cooking
Post by: CHONGS on February 22, 2021, 03:56:35 PM
They just want you to ruin your knives so you have to buy more.
Title: Re: cooking
Post by: WillieWatanabe on February 22, 2021, 07:37:32 PM
TY guys. much appreciated
Title: Re: cooking
Post by: yoga-like_abana on February 22, 2021, 07:41:21 PM
Our in-laws gave us cutco knives they are amazing
Title: Re: cooking
Post by: pissclams on February 22, 2021, 08:02:40 PM
Our in-laws gave us cutco knives they are amazing
I have a set of their steak knives and they’re really good, i wouldn’t pay their prices for their other knives though
Title: Re: cooking
Post by: DaBigTrain on February 24, 2021, 09:48:38 PM
(https://uploads.tapatalk-cdn.com/20210225/fedabce005cf455548ed292d10de9d19.jpg)
Title: Re: cooking
Post by: Institutional Control on February 25, 2021, 12:17:52 PM
Made a smoked brisket calzone today.  Doesn’t look great but tastes great.

(https://uploads.tapatalk-cdn.com/20210225/61eed223efbcac5ce3a5d0c25be2ce63.jpg)
(https://uploads.tapatalk-cdn.com/20210225/4d9b7b14c789b8b544d1a1a57aa807a9.jpg)


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Title: Re: cooking
Post by: 8manpick on February 25, 2021, 01:15:55 PM
Why not a Stromboli?
Title: Re: cooking
Post by: Cire on February 25, 2021, 01:19:16 PM
I didn't want to say it but Calzone is superior to stromboli.
Title: Re: cooking
Post by: Institutional Control on February 25, 2021, 01:22:54 PM
Why not a Stromboli?

Stromboli is no sauce, right?  If so, there was no sauce in the interior of this hot pocket. 
Title: Re: cooking
Post by: bucket on February 25, 2021, 01:23:33 PM
I didn't want to say it but Calzone is superior to stromboli.

(https://bensbitterblog.files.wordpress.com/2016/03/ugrxi3l.gif)
Title: Re: cooking
Post by: bucket on February 25, 2021, 01:23:55 PM
Why not a Stromboli?

Stromboli is no sauce, right?  If so, there was no sauce in the interior of this hot pocket.

False
Title: Re: cooking
Post by: Institutional Control on February 25, 2021, 01:24:56 PM
Why not a Stromboli?

Stromboli is no sauce, right?  If so, there was no sauce in the interior of this hot pocket.

False

Ok. Calzone is no sauce?
Title: Re: cooking
Post by: Institutional Control on February 25, 2021, 01:37:37 PM
I wanted the sauce on the side because the brisket is pretty good on it's own. I do like to dab a little sauce every third bite or so.
Title: Re: cooking
Post by: Cire on February 25, 2021, 05:47:51 PM
(https://uploads.tapatalk-cdn.com/20210225/c5ed71af642138ff1b5dfa229179f08d.jpg)
Sous vide pork loin with smashed red potatoes and mushroom gravy. Roasted asparagus


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Title: Re: cooking
Post by: bucket on February 25, 2021, 07:39:14 PM
I tried the viral Feta Pasta recipe from TikTok after Mitchell Schwartz attempted it. It was not as good, more work and more olive oil than I was expecting.
Title: Re: cooking
Post by: steve dave on February 25, 2021, 07:52:40 PM
you know what's a great feta thing?

hot cherry peppers (I just use the pickled mezzetta ones)
feta
greek yoghurt
lemon
oil

blend it all up in a food processor. just eat it by itself or on crackers or chips or sandwiches or whatever.
Title: Re: cooking
Post by: Cire on February 25, 2021, 07:54:47 PM
My experience is that those seem like good ideas but are just incredibly bland


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Title: Re: cooking
Post by: michigancat on February 26, 2021, 11:38:18 AM
That's a great breakfast. I had a similar sandwich today but used avocados instead of bacon
of course you did bayareacat

hey yla

(https://i.imgur.com/ZxRfRwi.png)

(https://i.imgur.com/DLx37lE.png?1)

I forgot a cheddar cheese melting shot but you get the idea

(https://i.imgur.com/Fhe6eIE.png)
Title: Re: cooking
Post by: DaBigTrain on February 26, 2021, 11:40:32 AM
:lol:
Title: Re: cooking
Post by: steve dave on February 26, 2021, 01:32:22 PM
lmao


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Title: Re: cooking
Post by: Gooch on February 26, 2021, 01:34:01 PM
I'm not going to point out that the toast is burnt.
Title: Re: cooking
Post by: yoga-like_abana on February 26, 2021, 01:35:40 PM
 :lol:
Title: Re: cooking
Post by: Rage Against the McKee on February 26, 2021, 01:38:26 PM
not one damned slice of avocado on that sandwich
Title: Re: cooking
Post by: yoga-like_abana on February 26, 2021, 01:40:07 PM
mich's middle finger is the only thing on him that leans towards the right
Title: Re: cooking
Post by: mocat on February 26, 2021, 01:54:53 PM
I'm not going to point out that the toast is burnt.

not bad for electric stovetop tho  :dunno:
Title: Re: cooking
Post by: michigancat on February 26, 2021, 02:13:34 PM
I'm not going to point out that the toast is burnt.

not bad for electric stovetop tho  :dunno:

the cast iron makes it more of a challenge because frying bacon and eggs needs a lot higher temp than a grilled cheese. I could use a different pan to grill the bread but it tasted really good.
Title: Re: cooking
Post by: AST on February 28, 2021, 09:18:05 AM
Turkey sausage hash with cheddar cheese, roasted jalapeños, & habanero salsa.  My frig is now lighter.  I can not say the same for me.

(https://uploads.tapatalk-cdn.com/20210228/fc598e744dc370f769560eda22e7a796.jpg)


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Title: Re: cooking
Post by: Cire on February 28, 2021, 06:37:50 PM
Steak night(https://uploads.tapatalk-cdn.com/20210301/75eb07b7c1848a8980ec0ca2f9169e4e.jpg)


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Title: Re: cooking
Post by: Institutional Control on February 28, 2021, 06:55:35 PM
I made hash browns on my Blackstone this morning. Best thing ever.


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Title: Re: cooking
Post by: pissclams on February 28, 2021, 06:56:29 PM
cire did you sous vide then grill? looks great
Title: Re: cooking
Post by: KST8FAN on February 28, 2021, 07:06:55 PM
Steak night(https://uploads.tapatalk-cdn.com/20210301/75eb07b7c1848a8980ec0ca2f9169e4e.jpg)


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Tom(https://uploads.tapatalk-cdn.com/20210301/f78e442c7c4337a80b83832b1a8147fd.jpg)

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Title: Re: cooking
Post by: Cire on February 28, 2021, 07:53:15 PM
cire did you sous vide then grill? looks great
Yep. Only way to go anymore.

These were cheap sirloin from Costco. Really thick cut. But after the bath they could almost pass for tenderloin


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Title: Re: cooking
Post by: pissclams on February 28, 2021, 08:10:38 PM
I love sirloin
Title: Re: cooking
Post by: yoga-like_abana on February 28, 2021, 09:19:46 PM
Turkey sausage hash with cheddar cheese, roasted jalapeños, & habanero salsa.  My frig is now lighter.  I can not say the same for me.

(https://uploads.tapatalk-cdn.com/20210228/fc598e744dc370f769560eda22e7a796.jpg)


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Remember that scene from uncle buck where mackauley caulkin says “he’s cooking our garbage” this is it
Title: Re: cooking
Post by: AST on February 28, 2021, 09:21:05 PM
Turkey sausage hash with cheddar cheese, roasted jalapeños, & habanero salsa.  My frig is now lighter.  I can not say the same for me.

(https://uploads.tapatalk-cdn.com/20210228/fc598e744dc370f769560eda22e7a796.jpg)


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Remember that scene from uncle buck where mackauley caulkin says “he’s cooking our garbage” this is it

 :ROFL:
Title: Re: cooking
Post by: pissclams on March 01, 2021, 02:18:59 PM
(https://uploads.tapatalk-cdn.com/20210301/7730733b4b0c85fa6ee50a4049438cc3.jpg)
Title: Re: cooking
Post by: Cire on March 01, 2021, 02:19:31 PM
(https://uploads.tapatalk-cdn.com/20210301/7730733b4b0c85fa6ee50a4049438cc3.jpg)
Oh

My

God


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Title: Re: cooking
Post by: pissclams on March 01, 2021, 02:19:59 PM
(https://uploads.tapatalk-cdn.com/20210301/7730733b4b0c85fa6ee50a4049438cc3.jpg)
it’s a deep dish chicago 12” by 2.5”
Title: Re: cooking
Post by: pissclams on March 01, 2021, 02:23:37 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
Title: Re: cooking
Post by: steve dave on March 01, 2021, 02:49:43 PM
NSFW


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Title: Re: cooking
Post by: ChiComCat on March 01, 2021, 02:59:19 PM
That is gorgeous
Title: Re: cooking
Post by: Cire on March 01, 2021, 03:03:24 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
That’s incredible


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Title: Re: cooking
Post by: 420seriouscat69 on March 01, 2021, 03:07:00 PM
Wow!
Title: Re: cooking
Post by: DaBigTrain on March 01, 2021, 03:14:32 PM
That’s how you rough ridin' do it
Title: Re: cooking
Post by: Institutional Control on March 01, 2021, 03:23:06 PM
That might be the most beautiful thing I've ever seen.
Title: Re: cooking
Post by: mocat on March 01, 2021, 03:30:38 PM
FRIENDSHIP ENDED WITH STROMBOLI
DEEP DISH IS BEST FRIEND NOW
Title: Re: cooking
Post by: Stupid Fitz on March 01, 2021, 04:22:55 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
That’s incredible


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Not a deep dish fan, but that really looks delicious. Nice work.

I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.
Title: Re: cooking
Post by: pissclams on March 01, 2021, 05:02:08 PM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again

Title: Re: cooking
Post by: Cire on March 01, 2021, 05:11:30 PM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again
That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza

Lou malnatis Is my fave


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Title: Re: cooking
Post by: pissclams on March 01, 2021, 06:09:58 PM
that’s high praise, i actually watched a video on lou’s yesterday before I got started

https://youtu.be/MKbMd3_dQDE
Title: Re: cooking
Post by: waks on March 02, 2021, 12:19:32 AM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again
That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza

Lou malnatis Is my fave


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Geno's East > Lou's
Title: Re: cooking
Post by: Cire on March 02, 2021, 05:40:34 AM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again
That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza

Lou malnatis Is my fave


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Geno's East > Lou's
That’s like going to New York and claiming sbarro>>>>>


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Title: Re: cooking
Post by: Kat Kid on March 02, 2021, 05:46:24 AM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again
That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza

Lou malnatis Is my fave


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Geno's East > Lou's
Awful take.


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Title: Re: cooking
Post by: 8manpick on March 02, 2021, 07:10:10 AM
They are both fine. There are many better options.  Nice work Clams!
Title: Re: cooking
Post by: waks on March 02, 2021, 10:25:37 AM
thanks guys.   
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner.  it was delicious and i’ll make it again
That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza

Lou malnatis Is my fave


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Geno's East > Lou's
That’s like going to New York and claiming sbarro>>>>>


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Malnati's has over 50 locations. I think you're confused on which one would be more similar to sbarro.  :blank:

They are both fine. There are many better options.  Nice work Clams!
I've heard Pequod's is the top spot but have never been. I thought Giordano's was garbage.
Title: Re: cooking
Post by: pissclams on March 02, 2021, 10:52:18 AM
Pequod's is unique in that they put cheese inside the pan before spreading the crust, so the crust has a crust of cheese
i thought that was weird
Title: Re: cooking
Post by: 8manpick on March 02, 2021, 11:57:39 AM
Pequod’s is my favorite, though some claim it is “Pan” rather than “Deep Dish”.

Giordano’s is meh. Main difference in Lou’s and Geno’s is that Geno’s has more cornmeal in the crust.

I like Pizzeria Uno (and Due) better. Also Pizzeria Ora and The Art of Pizza are good.
Title: Re: cooking
Post by: Stupid Fitz on March 02, 2021, 12:07:48 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
That’s incredible


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Not a deep dish fan, but that really looks delicious. Nice work.

I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.

for realz, how do I do pics? I think I used to have a photobucket account thingy. Is that still what i need? TIA
Title: Re: cooking
Post by: pissclams on March 02, 2021, 12:16:51 PM
Pequod’s is my favorite, though some claim it is “Pan” rather than “Deep Dish”.

Giordano’s is meh. Main difference in Lou’s and Geno’s is that Geno’s has more cornmeal in the crust.

I like Pizzeria Uno (and Due) better. Also Pizzeria Ora and The Art of Pizza are good.

i put about 30g of cornmeal into mine and maybe 270-280g of AP
Title: Re: cooking
Post by: IPA4Me on March 02, 2021, 12:31:35 PM
Nice work, Clams. Would eat for certain.
Title: Re: cooking
Post by: steve dave on March 02, 2021, 12:35:09 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
That’s incredible


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Not a deep dish fan, but that really looks delicious. Nice work.

I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.

for realz, how do I do pics? I think I used to have a photobucket account thingy. Is that still what i need? TIA

yes, you can use a photo host service such as photobucket or flickr. Tapatalk has one built in which I use. May have to get tapatalk premium though.
Title: Re: cooking
Post by: Stupid Fitz on March 02, 2021, 02:10:16 PM
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)
That’s incredible


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Not a deep dish fan, but that really looks delicious. Nice work.

I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.

for realz, how do I do pics? I think I used to have a photobucket account thingy. Is that still what i need? TIA

yes, you can use a photo host service such as photobucket or flickr. Tapatalk has one built in which I use. May have to get tapatalk premium though.

Nice, that seems way easier. Been a while since i've used Tapatalk. Thanks
Title: Re: cooking
Post by: Institutional Control on March 02, 2021, 06:39:16 PM
(https://uploads.tapatalk-cdn.com/20210303/ad4de39aabbd66aa13a23ef7cce06e89.jpg)


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Title: Re: cooking
Post by: star seed 7 on March 02, 2021, 06:40:54 PM
Hell yeah
Title: Re: cooking
Post by: Tobias on March 03, 2021, 01:04:16 AM
I like Pizzeria Uno (and Due) better. Also Pizzeria Ora and The Art of Pizza are good.

these names can’t possibly be real
Title: Re: cooking
Post by: michigancat on March 04, 2021, 10:16:22 PM
Tapatalk image upload really really sucks on Android
Title: Re: cooking
Post by: sys on March 04, 2021, 10:25:07 PM
the lazy work around is just tweet the photo and then post the tweet.
Title: Re: cooking
Post by: steve dave on March 05, 2021, 02:38:48 PM
Tapatalk image upload really really sucks on Android

well, it rules on iOS
Title: Re: cooking
Post by: Cire on March 05, 2021, 02:40:53 PM
Tapatalk image upload really really sucks on Android

well, it rules on iOS

If you're using android still by choice, you don't deserve easy pic uploads IMO
Title: Re: cooking
Post by: mocat on March 05, 2021, 03:32:12 PM
Tapatalk image upload really really sucks on Android

wut
Title: Re: cooking
Post by: DaBigTrain on March 05, 2021, 03:35:09 PM
Tapatalk image upload really really sucks on Android

well, it rules on iOS
Yeah I’ve never had any issues whatsoever on iOS
Title: Re: cooking
Post by: michigancat on March 05, 2021, 07:14:18 PM
Tapatalk image upload really really sucks on Android

well, it rules on iOS

If you're using android still by choice, you don't deserve easy pic uploads IMO
I can't afford apple products
Title: Re: cooking
Post by: michigancat on March 05, 2021, 07:18:34 PM
Tapatalk image upload really really sucks on Android

wut
Used to be great and now it will get to 100% uploaded and sit there for a few seconds and then say upload failed
Title: Re: cooking
Post by: michigancat on March 06, 2021, 12:18:15 PM
Getting better!

(https://uploads.tapatalk-cdn.com/20210306/bfffd86073e17883c4b4b94c130fa809.jpg)

(Took 3 attempts for a successful upload)
Title: Re: cooking
Post by: KST8FAN on March 06, 2021, 12:49:22 PM
Cheesecake for the daughter in laws birthday.   The sour cream/vanilla layer didn't stay in place, but it will be edible.


Tom(https://uploads.tapatalk-cdn.com/20210306/467954225f02cf53961d5782f239e44f.jpg)(https://uploads.tapatalk-cdn.com/20210306/78edb4c3ed3542d72af78eaeb69d0914.jpg)

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Title: Re: cooking
Post by: Institutional Control on March 06, 2021, 04:42:32 PM
Cheesecake is made with sour cream?


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Title: Re: cooking
Post by: sys on March 06, 2021, 04:51:50 PM
the topping part.
Title: Re: cooking
Post by: Cire on March 06, 2021, 07:02:35 PM
My wife uses America’s test kitchen for cheesecake and it’s great

I’d eat that one!(https://uploads.tapatalk-cdn.com/20210307/b3d13a4b2fb0833e6cf7515e579bd3b0.jpg)


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Title: Re: cooking
Post by: steve dave on March 06, 2021, 08:41:25 PM
Johnny Wichita alert


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Title: Re: cooking
Post by: IPA4Me on March 06, 2021, 09:10:30 PM
Tapatalk image upload really really sucks on Android
Wut? It's extremely easy. Perhaps it's your cheap processor. No issues here.

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Title: Re: cooking
Post by: michigancat on March 06, 2021, 09:20:53 PM
Tapatalk image upload really really sucks on Android
Wut? It's extremely easy. Perhaps it's your cheap processor. No issues here.

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Maybe, I have a pixel 3a and pretty much anything else I use it for works fine
Title: Re: cooking
Post by: TheHamburglar on March 08, 2021, 11:02:49 AM
What’s the difference between a $700 KitchenAid 5 Qt stand mixer and a $200 Cuisinart 5.5 Qt?
Title: Re: cooking
Post by: Institutional Control on March 08, 2021, 11:06:32 AM
$500!
Title: Re: cooking
Post by: 8manpick on March 08, 2021, 11:54:46 AM
About 16 oz.
Title: Re: cooking
Post by: Cire on March 08, 2021, 04:44:44 PM
I know that with stand mixers having a bowl that lifts to lock is a big deal.


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Title: Re: cooking
Post by: sys on March 08, 2021, 08:34:11 PM
kitchenaids are great.  i have one that is older than i am.  they only cost like 2-3 hundred though, so you must have your eye on an extra fancy one.
Title: Re: cooking
Post by: catastrophe on March 08, 2021, 09:40:20 PM
Yeah I don’t remember ours being that much either.
Title: Re: cooking
Post by: Tobias on March 09, 2021, 01:20:48 AM
i nabbed a Pro 5 (controversial lift!) on sale for $300 like 6 months ago, that thing is a stromboli workhorse
Title: Re: cooking
Post by: WillieWatanabe on March 17, 2021, 12:30:45 PM
@steve dave you see this brand in stores around there? Had them at a catered event recently and they were amazing. Doesn't appear to be available around here.
(https://www.kroger.com/product/images/large/front/0007519200687)

https://www.rotellasbakery.com/
Title: cooking
Post by: steve dave on March 17, 2021, 12:45:16 PM
Hell yeah we do. It’s in all stores and the primary bread of living the Omaha lifestyle.


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Title: Re: cooking
Post by: WillieWatanabe on March 17, 2021, 01:27:26 PM
you lucky sonofabitch. good to know
Title: Re: cooking
Post by: DaBigTrain on March 17, 2021, 07:32:59 PM
(https://uploads.tapatalk-cdn.com/20210318/65a319eba69fcddf874e160444684e56.jpg)
(https://uploads.tapatalk-cdn.com/20210318/be2d8c4a241d0effe9cf38eb34d9cfac.jpg)
Title: Re: cooking
Post by: stunted on March 21, 2021, 10:59:47 AM
underrated meat - salmon belly. it's like salmon wagyu but nobody really wants it for some reason so it's not that expensive. also hard to eff up - season it normally + msg and it's amazing.
Title: Re: cooking
Post by: Cire on March 21, 2021, 11:12:41 AM
underrated meat - salmon belly. it's like salmon wagyu but nobody really wants it for some reason so it's not that expensive. also hard to eff up - season it normally + msg and it's amazing.
I only see it at sushi places. Where do you get it?


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Title: Re: cooking
Post by: stunted on March 21, 2021, 11:56:09 AM
i'm overseas now so i don't know how easy it is to find in local spots. my mom got it from the first link before, she said sometimes they have sales for $25/pound. second link looks good too.

https://www.great-alaska-seafood.com/King-Salmon-Bellies.htm
https://www.alaskanprideseafoods.com/product-p/king-salmon-bellies.htm
Title: Re: cooking
Post by: catastrophe on March 21, 2021, 01:57:12 PM
$25/pound suggests reasonable demand imho
Title: Re: cooking
Post by: waks on March 21, 2021, 03:16:57 PM
i'm overseas now so i don't know how easy it is to find in local spots. my mom got it from the first link before, she said sometimes they have sales for $25/pound. second link looks good too.

https://www.great-alaska-seafood.com/King-Salmon-Bellies.htm
https://www.alaskanprideseafoods.com/product-p/king-salmon-bellies.htm
Where you at these days, Stunz?
Title: Re: cooking
Post by: steve dave on March 21, 2021, 05:00:51 PM
(https://uploads.tapatalk-cdn.com/20210321/c701a70c43f37af0143ad6f710adc2b1.jpg)
(https://uploads.tapatalk-cdn.com/20210321/6565334fe92ebda45bccfe5a4df5490f.jpg)
(https://uploads.tapatalk-cdn.com/20210321/a21376156602d4de61474481814c88a5.jpg)
(https://uploads.tapatalk-cdn.com/20210321/11d6489f8b01d643efd303503aaa1c87.jpg)
(https://uploads.tapatalk-cdn.com/20210321/9fb844ca020346a9d494deefdd90d229.jpg)

Last pic is for my good friend pissclams


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Title: Re: cooking
Post by: michigancat on March 21, 2021, 05:18:29 PM
I made chicken tikka masala last night!
Title: Re: cooking
Post by: steve dave on March 21, 2021, 05:28:29 PM
(https://uploads.tapatalk-cdn.com/20210321/408efa15ec2dfabff5653c70f74cf7b7.jpg)


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Title: Re: cooking
Post by: nicname on March 21, 2021, 05:35:08 PM
(https://uploads.tapatalk-cdn.com/20210321/408efa15ec2dfabff5653c70f74cf7b7.jpg)


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Wash it down with a delicious strawberry lassi
Title: Re: cooking
Post by: pissclams on March 21, 2021, 06:37:20 PM
oh lord that cilantro
Title: Re: cooking
Post by: Cire on March 21, 2021, 08:27:00 PM
Moar cilantro


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Title: Re: cooking
Post by: puniraptor on March 21, 2021, 09:52:36 PM
post the recipe steve dave
Title: Re: cooking
Post by: michigancat on March 21, 2021, 09:54:43 PM
post the recipe steve dave
I can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
Title: Re: cooking
Post by: puniraptor on March 21, 2021, 11:17:48 PM
post the brand and varietal of rice steve dave
Title: Re: cooking
Post by: steve dave on March 22, 2021, 07:48:27 AM
post the brand and varietal of rice steve dave
(https://uploads.tapatalk-cdn.com/20210322/af9d1c47c2c12267083d462c2064d672.jpg)


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Title: Re: cooking
Post by: steve dave on March 22, 2021, 07:48:41 AM
post the recipe steve dave
I can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
That’s right


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Title: Re: cooking
Post by: michigancat on March 22, 2021, 08:00:21 AM
post the brand and varietal of rice steve dave
(https://uploads.tapatalk-cdn.com/20210322/af9d1c47c2c12267083d462c2064d672.jpg)


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Pretty great rice branding
Title: Re: cooking
Post by: steve dave on March 22, 2021, 09:02:54 AM
For the rice I heat up some oil with a cinnamon stick, cloves, cardamom pods, cumin in it then throw in and coat the soaked rice for a bit in it before adding the water and cooking like normal.


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Title: Re: cooking
Post by: star seed 7 on March 22, 2021, 09:04:12 AM
That's a lot of work for rice
Title: Re: cooking
Post by: michigancat on March 22, 2021, 09:17:33 AM
That's a lot of work for rice

It's like an extra minute, you ain't that busy lmao
Title: Re: cooking
Post by: star seed 7 on March 22, 2021, 09:39:40 AM
Oh, sounds longer!
Title: Re: cooking
Post by: Katpappy on March 22, 2021, 09:19:10 PM
For the rice I heat up some oil with a cinnamon stick, cloves, cardamom pods, cumin in it then throw in and coat the soaked rice for a bit in it before adding the water and cooking like normal.


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I basically do this with olive oil and cook the rice until it turns white puffed and then add water and cook.  Also, I add different seasonings depending on what it goes with.  :cheers:
Title: Re: cooking
Post by: stunted on March 23, 2021, 10:38:47 AM
Where you at these days, Stunz?

stuck in bangkok right now!
Title: Re: cooking
Post by: stunted on March 23, 2021, 10:44:23 AM
just ordered a small cooking torch. never used one before, hope i can get some nice sears with it.
Title: Re: cooking
Post by: steve dave on March 23, 2021, 11:48:53 AM
Light parliaments with it


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Title: Re: cooking
Post by: DaBigTrain on March 25, 2021, 07:52:08 PM
(https://uploads.tapatalk-cdn.com/20210326/472f11250503e367dec5631cc32e9226.jpg)
Title: Re: cooking
Post by: steve dave on March 25, 2021, 08:28:39 PM
TBT your food looks like crap but I bet it tastes great. I’ll eat nachos out of a garbage can lid though so I’m not judging.


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Title: Re: cooking
Post by: mocat on March 25, 2021, 08:54:22 PM
(https://uploads.tapatalk-cdn.com/20210326/472f11250503e367dec5631cc32e9226.jpg)

lmao
Title: Re: cooking
Post by: CHONGS on March 25, 2021, 08:57:07 PM
I'll admit, I don't understand putting salsa or guacamole on that. But de gustibus non disputandum est.
Title: Re: cooking
Post by: catastrophe on March 25, 2021, 10:20:36 PM
DBT has mastered the art of taking (probably) great tasting food and presenting it as various forms of vomit.
Title: Re: cooking
Post by: bucket on March 25, 2021, 10:32:30 PM
eff the haters, TBT!
Title: Re: cooking
Post by: michigancat on March 25, 2021, 10:50:41 PM
I made tom kah tonight, it was good! the key is to get galangal and kaffir lime leaves and don't try to sub for them.
Title: Re: cooking
Post by: steve dave on March 25, 2021, 10:53:43 PM
yeah, I ate a bunch of made up words too


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Title: Re: cooking
Post by: MakeItRain on March 25, 2021, 11:13:11 PM
@steve dave you see this brand in stores around there? Had them at a catered event recently and they were amazing. Doesn't appear to be available around here.
(https://www.kroger.com/product/images/large/front/0007519200687)

https://www.rotellasbakery.com/

They have a factory here. You should be able to get them at Hyvee, guess you gotta schlep to Manhattan.
Title: Re: cooking
Post by: MakeItRain on March 25, 2021, 11:18:16 PM
post the recipe steve dave
I can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
That’s right


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Does that have any spice to it? My wife makes it with absolutely no kick at all, may as well be ketchup, and it's a two pack of ass.
Title: Re: cooking
Post by: michigancat on March 26, 2021, 07:27:47 AM
post the recipe steve dave
I can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
That’s right


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Does that have any spice to it? My wife makes it with absolutely no kick at all, may as well be ketchup, and it's a two pack of ass.
I don't think it's usually very spicy because it's allegedly created just for Britons but in this recipe you get a little kick from chili chowder and fresh ginger and the other spices but not a ton. It's still pretty great.

The origin story is pretty interesting:

https://en.m.wikipedia.org/wiki/Chicken_tikka_masala
Title: Re: cooking
Post by: steve dave on March 26, 2021, 07:32:50 AM
I chop up a jap or Serrano in mine. It makes it about medium. You can throw in red pepper too if you wanted.


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Title: Re: cooking
Post by: Cire on March 31, 2021, 06:09:29 PM
Corned beef hash. Breakfast for dinner


(https://uploads.tapatalk-cdn.com/20210331/1f816682d2bad46429671a28cb316d5d.jpg)


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Title: Re: cooking
Post by: DaBigTrain on March 31, 2021, 06:10:56 PM
Oh eff yeah!
Title: Re: cooking
Post by: catastrophe on March 31, 2021, 06:20:38 PM
O my
Title: Re: cooking
Post by: Cire on March 31, 2021, 07:01:06 PM
It was wonderful and was like 5 ingredients!

Serious eats!!!


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Title: Re: cooking
Post by: star seed 7 on March 31, 2021, 07:29:06 PM
Cire, you make really beautiful food
Title: Re: cooking
Post by: Cire on March 31, 2021, 07:43:30 PM
Thanks. I’ve really upgraded a lot of my cookware and I’ve also made a lot of really not good looking food.


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Title: Re: cooking
Post by: Cire on March 31, 2021, 07:44:46 PM
Having decent to good cookware helps a lot. Just like having the right tools to build.


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Title: Re: cooking
Post by: Sandstone Outcropping on April 01, 2021, 10:37:52 AM
Cire, you make really beautiful food
I second that. That looks like an amazing hash.
Title: Re: cooking
Post by: 8manpick on April 01, 2021, 10:47:23 AM
(https://uploads.tapatalk-cdn.com/20210401/0f95217a27c55281f935142ddadee0ae.jpg)

I did a corned beef hash a week or so ago too! One of my favorite meals
Title: Re: cooking
Post by: 'taterblast on April 01, 2021, 10:48:47 AM
oh hell yeah
Title: Re: cooking
Post by: 420seriouscat69 on April 01, 2021, 10:51:02 AM
Amazing!
Title: Re: cooking
Post by: Cire on April 01, 2021, 11:42:41 AM
(https://uploads.tapatalk-cdn.com/20210401/0f95217a27c55281f935142ddadee0ae.jpg)

I did a corned beef hash a week or so ago too! One of my favorite meals

Yum!

I'd never made it before but we will eat corned beef year round so it will be in the rotato.
Title: Re: cooking
Post by: mocat on April 01, 2021, 02:16:12 PM
i want some corned beef hash STAT
Title: Re: cooking
Post by: Spracne on April 01, 2021, 02:17:44 PM
I always just assumed corned beef hash only came out of a can from ALDI.
Title: Re: cooking
Post by: pissclams on April 01, 2021, 08:30:29 PM
8man that egg is perfectly cooked
Title: Re: cooking
Post by: KST8FAN on April 03, 2021, 06:44:29 PM
Sitting on the patio for first me al of spring with wife and granddaughter.


Tom(https://uploads.tapatalk-cdn.com/20210403/c7e6302f102bd65db228fbc5d2e777a4.jpg)

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Title: Re: cooking
Post by: bucket on April 03, 2021, 06:50:37 PM
Looks and sounds great, Tom. It was beautiful here.
Title: Re: cooking
Post by: KST8FAN on April 03, 2021, 07:09:42 PM
We're in metro KC.  72 degrees right now with a little breeze


Tom

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Title: Re: cooking
Post by: Cire on April 05, 2021, 06:55:46 PM
Nice!


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Title: Re: cooking
Post by: KST8FAN on April 11, 2021, 12:18:37 PM
Baked French toast for brunch today.


Tom(https://uploads.tapatalk-cdn.com/20210411/f03f68175c86d9832b3e720f9c257f4c.jpg)

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Title: Re: cooking
Post by: Cire on April 11, 2021, 02:05:14 PM
Looks great

What kind of bread?


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Title: Re: cooking
Post by: steve dave on April 11, 2021, 02:08:47 PM
Tom, you didn’t quite get the syrup up over the top of the toast. My 4 year old would not approve


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Title: Re: cooking
Post by: KST8FAN on April 11, 2021, 03:32:16 PM
French baguette, let it dry out then slice. Syrup is actually butter and brown sugar in the blend poured over the bread in the baking pan


Tom

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Title: Re: cooking
Post by: Cire on April 11, 2021, 04:18:32 PM
Delicioso


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Title: Re: cooking
Post by: Sandstone Outcropping on April 15, 2021, 07:54:08 PM
I made grilled cheese tonight. Used mayo (Hellman's) for the fat source. Was v. good. Normally use olive oil but I think I will switch to mayo, going forward. One of my kids loves grilled cheese and one of them hates cheese (except on pizza).

We always had Miracle Whip in the house instead of mayo, growing up. Mayo is a lot better than Miracle Whip. Good for sandwiches, burgers, fries, everything.
Title: Re: cooking
Post by: puniraptor on April 15, 2021, 08:50:16 PM
like you buttered the outside of the bread with mayo?
Title: Re: cooking
Post by: steve dave on April 15, 2021, 08:53:27 PM
I made grilled cheese tonight. Used mayo (Hellman's) for the fat source. Was v. good. Normally use olive oil but I think I will switch to mayo, going forward. One of my kids loves grilled cheese and one of them hates cheese (except on pizza).

We always had Miracle Whip in the house instead of mayo, growing up. Mayo is a lot better than Miracle Whip. Good for sandwiches, burgers, fries, everything.

yeah, a little thing I like to remember is:

Ma-Yo = Yum-O
Miracle Whip = Eating An Actual Piece Of Dogshit
Title: Re: cooking
Post by: Sandstone Outcropping on April 15, 2021, 09:08:20 PM
like you buttered the outside of the bread with mayo?
Right
I made grilled cheese tonight. Used mayo (Hellman's) for the fat source. Was v. good. Normally use olive oil but I think I will switch to mayo, going forward. One of my kids loves grilled cheese and one of them hates cheese (except on pizza).

We always had Miracle Whip in the house instead of mayo, growing up. Mayo is a lot better than Miracle Whip. Good for sandwiches, burgers, fries, everything.

yeah, a little thing I like to remember is:

Ma-Yo = Yum-O
Miracle Whip = Eating An Actual Piece Of Dogshit
Good way to remember that!
Title: Re: cooking
Post by: Spracne on April 15, 2021, 09:31:16 PM
I was raised in a Miracle Whip household and didn't realize there was a difference between mayo and the Whip for many years.
Title: Re: cooking
Post by: Cire on April 15, 2021, 09:44:12 PM
I was raised in a Miracle Whip household and didn't realize there was a difference between mayo and the Whip for many years.
Same.


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Title: Re: cooking
Post by: steve dave on April 15, 2021, 10:12:43 PM
Did someone notify CPS or did you each extricate yourselves?


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Title: Re: cooking
Post by: _33 on April 15, 2021, 10:34:30 PM
It has a tangy zip you idiots.  Sorry you can't handle that. :don'tcare:
Title: Re: cooking
Post by: nicname on April 15, 2021, 10:36:34 PM
The only sandwich that is better with Miracle Whip than mayo (Hellmann's only please!) bolagna, which, coincidentally, also sucks.
Title: Re: cooking
Post by: michigancat on April 15, 2021, 10:56:00 PM
I was raised in a Miracle Whip household and didn't realize there was a difference between mayo and the Whip for many years.
Same.


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Me too. I had no idea and at one point I'm pretty sure I was mocked mercilessly by someone about.
Title: Re: cooking
Post by: puniraptor on April 15, 2021, 11:14:06 PM
i was raised with miracle whip, and still like it ok. but mayo is way better.
Title: Re: cooking
Post by: Tobias on April 15, 2021, 11:15:09 PM
good lord there’s a shitload of you :horrorsurprise:
Title: Re: cooking
Post by: puniraptor on April 15, 2021, 11:24:17 PM
mom's 7 layer salad

top down:

shredded colby jack
MIRACLE WHIP
chopped bacon
chopped red onion
peas
sliced hard boiled eggs
iceberg lettuce
Title: Re: cooking
Post by: mocat on April 16, 2021, 05:56:44 AM
A crap load of boomer parents raised their kids on miracle whip and margarine
Title: Re: cooking
Post by: Cire on April 16, 2021, 06:18:55 AM
I enjoy miracle whip and Mayo interchangeably.


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Title: Re: cooking
Post by: Cire on April 16, 2021, 06:19:21 AM
I like miracle whip on an egg sandwich with lettuce and American cheese too


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Title: Re: cooking
Post by: IPA4Me on April 16, 2021, 06:42:27 AM
Meh. Taste the same.

^^^^ Easiest troll on Twitter. Cultists must defend.

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Title: Re: cooking
Post by: KST8FAN on April 16, 2021, 06:46:07 AM
good lord there’s a shitload of you :horrorsurprise:
Wonder bread
Beef bologna
Cheese slice
Miracle whip

Farm field lunch staple growing up.


Tom

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Title: Re: cooking
Post by: IPA4Me on April 16, 2021, 06:55:58 AM
Look at that rich farmer and his Wonder bread.

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Title: Re: cooking
Post by: steve dave on April 16, 2021, 07:23:09 AM
"you know what this mayo could use? like an absolute shitload of sugar" - some psychopath in like 1850 named Miracleo Whipsburg
Title: Re: cooking
Post by: mocat on April 16, 2021, 07:33:54 AM
i mean you can prefer miracle whip and that's on you, but they really taste nothing alike
Title: Re: cooking
Post by: WillieWatanabe on April 16, 2021, 09:45:40 AM
I was raised on Salad Dressing. :frown:
Title: Re: cooking
Post by: michigancat on April 16, 2021, 10:02:34 AM
i mean you can prefer miracle whip and that's on you, but they really taste nothing alike
Yeah but if you're a kid that always had Miracle Whip in the fridge there isn't like an epiphany when you have a sandwich with real mayo or something. I really never knew there was a difference because it wasn't like I was having them back to back or even in the same day. And now that I've only (knowingly) had mayo as an adult I can't remember what miracle whip tasted like. 
Title: Re: cooking
Post by: Cire on April 16, 2021, 10:05:05 AM
I remember the first time I had a roasted Turkey and cheese sandwich with real Mayo.

Might have been the best sandwich I’ve ever eaten

I was probably 8


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Title: Re: cooking
Post by: michigancat on April 16, 2021, 10:06:08 AM
I remember the first time I had a roasted Turkey and cheese sandwich with real Mayo.

Might have been the best sandwich I’ve ever eaten

I was probably 8


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I would be very impressed if you knew it was the mayo!
Title: Re: cooking
Post by: chum1 on April 16, 2021, 10:15:55 AM
I experienced the mayo epiphany sometime in my teens. It was so damn good that I think may actually be glad that I was given Miracle Whip as a kid. Made me appreciate the goodness of the mayo so much more.
Title: Re: cooking
Post by: michigancat on April 16, 2021, 10:25:14 AM
Maybe it's just me!

:Rusty:
Title: Re: cooking
Post by: DaBigTrain on April 16, 2021, 10:33:41 AM
I think it's just you  :Rusty:
Title: Re: cooking
Post by: mocat on April 16, 2021, 10:35:55 AM
you should try it again mich, it's pure sugar
Title: Re: cooking
Post by: Spracne on April 16, 2021, 10:36:54 AM
Maybe it's just me!

:Rusty:

You're not alone. I'm sure I had actual mayo many times in the wild without noticing or caring.
Title: Re: cooking
Post by: michigancat on April 16, 2021, 10:38:54 AM
Also I wouldn't be surprised if I had some sandwiches and was like "why is this so much better than what I normally have?" and not realized it used mayo instead of miracle whip. I mean I didn't even know they were different products!
Title: Re: cooking
Post by: star seed 7 on April 16, 2021, 12:37:26 PM
Mayo is #2 on my most disgusting foodstuffs list. Gross.
Title: Re: cooking
Post by: catastrophe on April 16, 2021, 12:59:37 PM
I def crave a healthy amount of miracle whip on deli turkey sandwiches from time to time. Most all other applications I prefer mayo.
Title: Re: cooking
Post by: chum1 on April 16, 2021, 01:05:50 PM
My second great sandwich condiment epiphany was the first time I had Firehouse Subs. They put mayo and deli mustard and oil and vinegar all on the same damn sandwich. Super good. Super messy and super good.
Title: Re: cooking
Post by: Spracne on April 16, 2021, 01:07:37 PM
I def crave a healthy amount of miracle whip on deli turkey sandwiches from time to time. Most all other applications I prefer mayo.

You must have been raised in a Miracle Whip house as well. I also like it on some homemade deli sandwiches, but I can't imagine using it for any other mayo applications.

I'm guessing the people who have such strong aversions to Miracle Whip were raised in traditional mayo houses where they honed their mayo tastes to be bland and non-tangy/zippy.
Title: Re: cooking
Post by: catastrophe on April 16, 2021, 01:52:26 PM
Yes like bee keepers, if your buds are not already accustomed to the zip it will knock you straight down on your ass.
Title: Re: cooking
Post by: nicname on April 16, 2021, 02:22:54 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”

Title: Re: cooking
Post by: steve dave on April 16, 2021, 03:26:09 PM
it's like my grandfather used to always say, "Miracle Whip? THAT crap SUCKS!"
Title: Re: cooking
Post by: nicname on April 16, 2021, 04:16:34 PM
it's like my grandfather used to always say, "Miracle Whip? THAT crap SUCKS!"

Ol’ man Dave would never taint a raw ground beef sandwich with MW.
Title: Re: cooking
Post by: yoga-like_abana on April 16, 2021, 04:21:58 PM
I used to love miracle whip as a kid.... and then my balls dropped and I grew actual taste buds
Title: Re: cooking
Post by: Sandstone Outcropping on April 16, 2021, 06:35:41 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”
You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.

Many hours of work on the farm as a young pup fueled by miracle whip
Title: Re: cooking
Post by: Spracne on April 16, 2021, 06:43:34 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”
You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.

Many hours of work on the farm as a young pup fueled by miracle whip

If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Title: Re: cooking
Post by: sys on April 16, 2021, 06:50:32 PM
Mayo is #2 on my most disgusting foodstuffs list. Gross.

that's right.
Title: Re: cooking
Post by: Spracne on April 16, 2021, 07:20:29 PM
Regular mayo is particular gross to look at in a giant, industrial-sized tub.
Title: Re: cooking
Post by: Sandstone Outcropping on April 16, 2021, 07:35:46 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”
You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.

Many hours of work on the farm as a young pup fueled by miracle whip

If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.
Title: Re: cooking
Post by: Sandstone Outcropping on April 16, 2021, 07:37:08 PM
Regular mayo is particular gross to look at in a giant, industrial-sized tub.
This is inarguably true.
Title: Re: cooking
Post by: steve dave on April 16, 2021, 07:43:56 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”
You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.

Many hours of work on the farm as a young pup fueled by miracle whip

If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.
Hello best generation bro!


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Title: Re: cooking
Post by: Sandstone Outcropping on April 16, 2021, 07:50:28 PM
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.

“A third less fat than mayo...”
You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.

Many hours of work on the farm as a young pup fueled by miracle whip

If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.
Hello best generation bro!


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Felt good to be a freshman when there was actually a song called “The Freshman”

 :cheers:
Title: Re: cooking
Post by: AST on April 18, 2021, 07:35:27 PM
Seasoned a spatchcock yardbird with coarse kosher, coarse pepper, coriander, and ground ginger.  Seared in cast iron.

Removed from pan, added more oil and then added bok choy, leeks, carrots, mushrooms, jalapeños, garlic cloaves, and sliced ginger.  Seasoned with coarse kosher and white pepper.  Added a roasting rack and put the chicken back. 

Into the oven at 450 until 150 internal and then broiled for 5 minutes.  Pulled out and set yardbird aside.  Deglazed pan with coconut aminos.  Served with homemade fermented Sriracha.

10/10, will make again.

(https://uploads.tapatalk-cdn.com/20210419/26d44cfed117bfa48e1aa5e9a1802c2b.jpg)

(https://uploads.tapatalk-cdn.com/20210419/f124650ee20d2bdb5d2a5ae326dce96b.jpg)

(https://uploads.tapatalk-cdn.com/20210419/86bee1508c17dfcf96fa7accbc451074.jpg)

(https://uploads.tapatalk-cdn.com/20210419/23127f35e8db32aa95c82259cfde3a25.jpg)


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Title: Re: cooking
Post by: Kat Kid on April 18, 2021, 07:53:52 PM
One of the most heart felt conversations I ever had with my step father was him a little drunk, a little mad, a little misty eyed asking why my mom didn’t like eggs or Mayo. “What the eff is that?”

He was a great cook and was genuinely upset.
Title: Re: cooking
Post by: Tobias on April 18, 2021, 08:09:19 PM
ast that looks amazing
Title: Re: cooking
Post by: AST on April 18, 2021, 08:12:31 PM
ast that looks amazing

Thanks brother.  New I wanted to make chicken but something different.  So I let the produce section dictate the way the meal would go.
Title: Re: cooking
Post by: mocat on April 18, 2021, 08:22:49 PM
Good grief I almost think I could do that
Title: Re: cooking
Post by: ben ji on April 18, 2021, 11:42:21 PM
When ast drops random recipes I love it...chicken spatkock wtf? Looks Delicious
Title: Re: cooking
Post by: DaBigTrain on April 18, 2021, 11:46:53 PM
I would crush that for sure
Title: Re: cooking
Post by: ben ji on April 19, 2021, 12:03:43 AM
Long story short I have recently started going on some dates with a young lady from the british isles and she made the most amazing marina sauce the other night. It was basically garlic/green pepper/onion/tomato puree/alot of spices including some chili spices that gave it a kick.

I would of took some pictures but it was so dam good I ate all the pasta/fried eggplant/marina sauce before I even thought of taking a pic for this thread.

Side note, here are some Queens English pronunciations I find hilarious

Garage - This is pronounced Gay-Radge
Basil - (the plant) BAZ- ILLL
Like 18 other things that I cant recall right now

 
Title: Re: cooking
Post by: Cire on April 19, 2021, 09:15:12 AM
Toe MAH toe
Title: Re: cooking
Post by: WillieWatanabe on April 19, 2021, 09:15:20 AM
consider me intrigued. Is this marina sauce seafood based?
Title: Re: cooking
Post by: Cire on April 19, 2021, 09:15:41 AM
Shall LOT
Title: Re: cooking
Post by: ben ji on April 19, 2021, 09:48:51 AM
consider me intrigued. Is this marina sauce seafood based?

Nope, just sauteed onions/peppers/mushrooms/garlic mixed with tomato puree and a bunch of spices. I think the key was some chili/red pepper that gave the marina just a little bit of kick.
Title: Re: cooking
Post by: mocat on April 19, 2021, 09:51:33 AM
some people were not raised in PBS households and it shows
Title: Re: cooking
Post by: Sandstone Outcropping on April 19, 2021, 12:01:59 PM
We did not have marina sauce growing up on the farm. Spaghetti sauce and gravy were the featured sauces.
Title: Re: cooking
Post by: Cire on April 19, 2021, 12:06:24 PM
I assumed he misspelled Marinara
Title: Re: cooking
Post by: WillieWatanabe on April 19, 2021, 12:15:55 PM
 :Keke:  :shy:
Title: Re: cooking
Post by: ben ji on April 19, 2021, 01:49:23 PM
 :blank:
Title: Re: cooking
Post by: sys on April 19, 2021, 03:24:43 PM
how does she pronounce ben ji?
Title: Re: cooking
Post by: puniraptor on April 19, 2021, 11:13:12 PM
bernge aye
Title: Re: cooking
Post by: puniraptor on April 19, 2021, 11:13:44 PM
nm that sounds aussie
Title: Re: cooking
Post by: Rage Against the McKee on April 19, 2021, 11:19:51 PM
Bon Joji
Title: Re: cooking
Post by: AST on April 23, 2021, 08:04:37 PM
2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining fresh blackberries. Then made some garlic & onion stewed baby portobellos.

That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.

(https://uploads.tapatalk-cdn.com/20210424/f46850de49b1c78300ac7df27feaa38f.jpg)

(https://uploads.tapatalk-cdn.com/20210424/c4426951c6360237b3f83f526fee827f.jpg)

(https://uploads.tapatalk-cdn.com/20210424/72b4e879a2db2b7b52f6e77d36f559ff.jpg)


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Title: Re: cooking
Post by: steve dave on April 23, 2021, 08:19:42 PM
WHAT THE eff
Title: Re: cooking
Post by: AST on April 23, 2021, 08:33:48 PM
WHAT THE eff

Uhhh, dinner...
Title: Re: cooking
Post by: ben ji on April 23, 2021, 08:49:56 PM
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.
Title: Re: cooking
Post by: ben ji on April 23, 2021, 08:50:59 PM
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.

The second X in regards to bro's is between 2-10
Title: Re: cooking
Post by: AST on April 23, 2021, 08:53:05 PM
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.

It is a possibility.  My brother and SIL are making the trips down for it so I am sure shenanigans of some sort are in order.
Title: Re: cooking
Post by: steve dave on April 23, 2021, 08:55:02 PM
that's good because then I know where you'll be for me to kick your ass
Title: Re: cooking
Post by: ben ji on April 23, 2021, 08:56:46 PM
that's good because then I know where you'll be for me to kick your ass

Wont you have enough on your hands with Stanford fans at the Troy Aikman statue?
Title: Re: cooking
Post by: steve dave on April 23, 2021, 09:05:55 PM
that's good because then I know where you'll be for me to kick your ass

Wont you have enough on your hands with Stanford fans at the Troy Aikman statue?

I've got two hands
Title: Re: cooking
Post by: sys on April 23, 2021, 09:34:26 PM
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.
Title: Re: cooking
Post by: AST on April 23, 2021, 09:39:14 PM
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.
Title: Re: cooking
Post by: Spracne on April 23, 2021, 11:59:15 PM
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.

No beer?!
Title: Re: cooking
Post by: AST on April 24, 2021, 07:08:05 AM
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.

No beer?!

Not currently.  I’m an idiot, I know.
Title: Re: cooking
Post by: KST8FAN on April 24, 2021, 07:44:37 AM
I dont even know wtf chutney is.  Welp back to the farm thread for me...


Tom

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Title: Re: cooking
Post by: AST on April 24, 2021, 08:55:27 AM
I dont even know wtf chutney is.  Welp back to the farm thread for me...


Tom

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Just think fruited salsa.  And you do just fine in here.  And with your farming abilities, you have a plethora of chutneys at your fingertips, you just have not harnessed it yet.
Title: Re: cooking
Post by: KST8FAN on April 24, 2021, 08:59:17 AM
BTW,  it all looks great AST.


Tom

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Title: Re: cooking
Post by: Cire on April 24, 2021, 02:19:51 PM
2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining fresh blackberries. Then made some garlic & onion stewed baby portobellos.

That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.

(https://uploads.tapatalk-cdn.com/20210424/f46850de49b1c78300ac7df27feaa38f.jpg)

(https://uploads.tapatalk-cdn.com/20210424/c4426951c6360237b3f83f526fee827f.jpg)

(https://uploads.tapatalk-cdn.com/20210424/72b4e879a2db2b7b52f6e77d36f559ff.jpg)


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How did you do those mushrooms???


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Title: Re: cooking
Post by: AST on April 24, 2021, 02:31:54 PM
Cleaned mushrooms and added to a pan on high heat with EVOO. 
Dice onions in separate pan on on low heat with EVOO.
Soften onions and sear mushrooms.
Lower heat on both.
Add minced garlic to onions, add chicken broth to mushrooms.
Simmer mushrooms.  Cook onions until garlic is fragrant.
Add stock from mushrooms to onions.  Add sprig of thyme & rosemary to mushrooms.
Run onions through blender, or use stick blender.
Add onion & garlic puree to mushrooms and stir.
Simmer until slightly reduced.

1/2 large vidalia
16oz baby bella
3-4 large garlic cloves
1.5 C chicken stock
1 large thyme sprig
1 large rosemary sprig
S&P to taste

The garlic & onion flavor intensity will probably be very forward to most people but it is my jam.
Title: Re: cooking
Post by: KST8FAN on April 24, 2021, 07:34:18 PM
AST... imagine these are on your counter... go.

Tom(https://uploads.tapatalk-cdn.com/20210425/8829af88496c413f700676c9ca501695.jpg)(https://uploads.tapatalk-cdn.com/20210425/19bcf9d255b49481d96d4a6f0188c377.jpg)

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Title: Re: cooking
Post by: Spracne on April 24, 2021, 07:47:39 PM
Every time I see a morel it makes me wonder if I have trypophobia.
Title: Re: cooking
Post by: AST on April 24, 2021, 08:17:28 PM
AST... imagine these are on your counter... go.

Tom(https://uploads.tapatalk-cdn.com/20210425/8829af88496c413f700676c9ca501695.jpg)(https://uploads.tapatalk-cdn.com/20210425/19bcf9d255b49481d96d4a6f0188c377.jpg)

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That would make a killer mushroom bisque.  Like I would put it in one of those beer can hats and walk around drinking it through straws until it was all gone.
Title: Re: cooking
Post by: MakeItRain on April 25, 2021, 09:22:44 PM
I was raised on Salad Dressing. :frown:

 :sdeek: I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
Title: Re: cooking
Post by: MakeItRain on April 25, 2021, 09:38:21 PM
Y'all, I know it's old but we never laughed at Lincoln Riley's brisket and how bad he got flamed for it.
https://twitter.com/LincolnRiley/status/1378849175916453889

https://twitter.com/kyleumlang/status/1378902102613852161

The tweets in this article are hilarious https://www.si.com/extra-mustard/2021/04/05/oklahoma-lincoln-riley-easter-brisket-photo
Title: Re: cooking
Post by: catastrophe on April 25, 2021, 09:50:29 PM
I was raised on Salad Dressing. :frown:

 :sdeek: I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
Agree with this. Especially about banning generic whip. :yuck:
Title: Re: cooking
Post by: bucket on April 25, 2021, 10:03:47 PM
@KST8FAN ma found a couple mushrooms this morning. I asked if she found them by the creek. Her friend said they grow around thickets.
Title: Re: cooking
Post by: Sandstone Outcropping on April 25, 2021, 10:40:30 PM
This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20
Title: Re: cooking
Post by: puniraptor on April 25, 2021, 11:19:43 PM
have we done Dorothy Lynch yet?

that was my family go-to for lettuce salad dressing

i would mix it with parm cheese until it took on the texture of joint compound
Title: Re: cooking
Post by: puniraptor on April 25, 2021, 11:25:18 PM
This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.
Title: Re: cooking
Post by: WillieWatanabe on April 26, 2021, 08:52:33 AM
This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.

why do they not like scones there? Scones are delicious.
Title: Re: cooking
Post by: WillieWatanabe on April 26, 2021, 08:53:49 AM
I was raised on Salad Dressing. :frown:

 :sdeek: I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
Agree with this. Especially about banning generic whip. :yuck:

yeah, you can imagine my reaction when i finally had regular mayo or even MW. The stuff is so acidic it makes my stomach hurt thinking about it
Title: Re: cooking
Post by: Sandstone Outcropping on April 26, 2021, 12:23:07 PM
This thread delivers:


https://twitter.com/michaelglasper/status/1386362342821318661?s=20

i was all revved up to be outraged, but that was just good wholesome fun

i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.
i tink biscuit = crunchy cookie in GB.
Title: Re: cooking
Post by: tdaver on May 09, 2021, 10:42:34 AM
waffles benedict

(https://uploads.tapatalk-cdn.com/20210509/0656afb8597240cb6795a694fcfbc0f7.jpg)
Title: Re: cooking
Post by: bucket on May 09, 2021, 11:03:59 AM
waffles benedict

(https://uploads.tapatalk-cdn.com/20210509/0656afb8597240cb6795a694fcfbc0f7.jpg)

Is that a biscuit with a gravy pond?  :love:
Title: Re: cooking
Post by: michigancat on May 09, 2021, 11:30:49 AM
I am doing crabcakes Benedict for a late brunch today. It's pretty good and easy one you figure out hollandaise

Title: Re: cooking
Post by: michigancat on May 09, 2021, 11:14:05 PM
This was some good crap

(https://uploads.tapatalk-cdn.com/20210510/6e8b53e005f6c84342a57105adb4b699.jpg)
Title: Re: cooking
Post by: michigancat on May 09, 2021, 11:14:24 PM
One is enough because it's rich as eff
Title: Re: cooking
Post by: Cire on May 10, 2021, 09:42:23 AM
This was some good crap

(https://uploads.tapatalk-cdn.com/20210510/6e8b53e005f6c84342a57105adb4b699.jpg)

woaaaaaah
Title: Re: cooking
Post by: tdaver on May 10, 2021, 10:05:16 AM
Tell me your egg poaching secrets.  Always a disaster for me.
Title: Re: cooking
Post by: michigancat on May 10, 2021, 10:19:44 AM
Tell me your egg poaching secrets.  Always a disaster for me.

barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results

another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.
Title: Re: cooking
Post by: CNS on May 11, 2021, 11:53:25 AM
Tell me your egg poaching secrets.  Always a disaster for me.

barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results

another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.

I have heard that cracking them into a ladle then lowing the ladle slowly until water fills it and leaving it until the egg gets so that it doesn't want to spread out, then removing the ladle is a good way.  I haven't tried it.  I do a eggs over easy method.  Its super easy and I don't feel like I lose anything from not poaching. 

Title: Re: cooking
Post by: AST on May 11, 2021, 07:05:27 PM
That looks amazing
Title: Re: cooking
Post by: HerrSonntag on May 12, 2021, 02:46:11 PM
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.
Title: Re: cooking
Post by: catastrophe on May 12, 2021, 02:53:18 PM
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.
I actually think the two-ways style is the foundation of some of the greatest foods invented, like twice baked potatoes or deviled eggs.
Title: Re: cooking
Post by: CNS on May 12, 2021, 05:47:25 PM
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.
Title: Re: cooking
Post by: 8manpick on May 13, 2021, 08:55:30 AM
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.
Yeah, what the hell?  Do you eat your benedicts with the eggs over hard?
Title: Re: cooking
Post by: 420seriouscat69 on May 13, 2021, 09:42:38 AM
Herrsonntag should be shamed from here until eternity for this take!
Title: Re: cooking
Post by: HerrSonntag on May 13, 2021, 11:14:16 AM
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill?  they're basically the same thing, just pick a lane already.

This is absolutely crazy talk.
Yeah, what the hell?  Do you eat your benedicts with the eggs over hard?
Over medium - keep that yolk in the egg, i have plenty of sauce going on already.

Hollandaise is just a better version of egg yolk, prove me wrong
Title: Re: cooking
Post by: AST on May 19, 2021, 06:44:44 PM
2 hour sous vide prime ribeye, finished in butter on high heat.
Paprika roasted potatoes.
Sautéed mushrooms, onions, & garlic.
Demi-glace.


(https://uploads.tapatalk-cdn.com/20210519/364b21bfe149361ec8aab87a6367c05d.jpg)

(https://uploads.tapatalk-cdn.com/20210519/e09bec6e96c6929d37021d8e95ad50bf.jpg)

(https://uploads.tapatalk-cdn.com/20210519/260fa0c3772969052f209bd35b6a3237.jpg)


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Title: Re: cooking
Post by: AST on May 19, 2021, 08:22:39 PM
Ribeye was last night.  Tonight was pork chops. 

4 hour wet brine, 2 hour sous vide @ 128.  Finished in a pan with hot butter.  Uncle Bens wild rice until something else can remove it as champ and oven roasted butternut squash.

(https://uploads.tapatalk-cdn.com/20210520/83a698240286c6a861f370b779c45d26.jpg)


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Title: Re: cooking
Post by: WillieWatanabe on May 19, 2021, 08:37:05 PM
Are those roasted potatoes crispy? Sometimes i can't get them crispy enough. Never sure if it's the potato i choose or if there is some other secret. Always taste great though.

What seasoning is on the squash? Looks great.
Title: Re: cooking
Post by: AST on May 19, 2021, 08:46:25 PM
Are those roasted potatoes crispy? Sometimes i can't get them crispy enough. Never sure if it's the potato i choose or if there is some other secret. Always taste great though.

What seasoning is on the squash? Looks great.

The potatoes are crispy.  Soak in water for an hour and then into salad spinner.  Tossed with EVOO, s&p, paprika.  375 for 20 minutes. Flip, add whole garlic cloves.  Then 425 for additional 20-25 minutes.  So long as potatoes are not cut too large or small, they crisp up perfectly.  Not like fried but oven crisped.

Squash got the same seasoning but only cooked for 20 minutes @ 425 and then 5 minutes under broiler and mid oven rack placement.
Title: Re: cooking
Post by: WillieWatanabe on May 19, 2021, 08:48:55 PM
damn, potatoes were in the oven for 40 min? I need to dedicate more time
Title: Re: cooking
Post by: Cire on May 19, 2021, 09:43:22 PM
Fool proof

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe


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Title: Re: cooking
Post by: michigancat on May 19, 2021, 10:07:06 PM
yeah boiling potatoes before roasting is the way to go. still takes quite a while but it lets the salt get to the center and makes them super creamy on the inside and crispy on the outside
Title: Re: cooking
Post by: AST on May 23, 2021, 05:56:12 PM
Had a lunch for our boy today.  Wife was apparently held hostage by an all things lemon vendor and promised to do all things lemon to be released.

(https://uploads.tapatalk-cdn.com/20210523/be601c583b3b7357e7272daddb2ba5b2.jpeg)


Mesquite smoked pork, Fuji apple slaw, smoked chipotle mac & cheese, pinto beans w/ bacon & chuck, sage sausage stuffed mushrooms.

(https://uploads.tapatalk-cdn.com/20210523/1b1c6448c85621657706695797f374c8.jpeg)

Lemon pound cake, lemon blueberry cupcakes, lemon gingersnap cookies with vanilla cream cheese stuffing, lemon raspberry tartlets, lemon cookies with white chocolate, lemon bars, lemon cheesecake cups. I mean, wtf?

(https://uploads.tapatalk-cdn.com/20210523/daf48c156abdb1366a91870d654cbc4c.jpeg)


(https://uploads.tapatalk-cdn.com/20210523/bc74322ac1fedce148d3a7ba9a195dc4.jpg)


(https://uploads.tapatalk-cdn.com/20210523/2d9b86007ee18ab5686570fa84484118.jpg)


(https://uploads.tapatalk-cdn.com/20210523/3e9634832c193fa4564c950a4c2fbf23.jpg)


Not pictured, a drink station with you guessed it.  Lemonade, pink lemonade, & Arnold Palmers.


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Title: Re: cooking
Post by: yoga-like_abana on May 23, 2021, 06:03:01 PM
oh y'all are southern southern huh
Title: Re: cooking
Post by: AST on May 23, 2021, 06:06:10 PM
oh y'all are southern southern huh

We just like lemons a lot. 
Title: Re: cooking
Post by: pissclams on May 27, 2021, 12:07:25 PM
costco sells these special walking taco bags
so I made walking tacos for lunch today
(https://uploads.tapatalk-cdn.com/20210527/3d58bdd45e370a12b0ffb37d1d59fa71.jpg)(https://uploads.tapatalk-cdn.com/20210527/c7445757aa754c20bc329f5f8b628186.jpg)(https://uploads.tapatalk-cdn.com/20210527/6016ededb44264e65f177b9a6265432f.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on May 27, 2021, 12:27:07 PM
costco sells these special walking taco bags
so I made walking tacos for lunch today
Those look fantastic. I always enjoy walking tacos.

This morning, I was making waffles for the kids and noticed that we had some leftover bratwursts. I sliced one up and used it to make scrambled egg hash with cheddar cheese and hot sauce. It went pretty well with my waffle.
Title: Re: cooking
Post by: bucket on May 27, 2021, 12:37:51 PM
I hope MIR doesn't see this thread.
Title: Re: cooking
Post by: Dugout DickStone on May 27, 2021, 01:28:43 PM
Going with me monster pack of ice cream drummies is so pro.  Remind me to bring the kids by
Title: Re: cooking
Post by: pissclams on May 27, 2021, 02:44:04 PM
Going with me monster pack of ice cream drummies is so pro.  Remind me to bring the kids by

ya man, on sale for like $6.50.  another costco miracle.
Title: Re: cooking
Post by: KST8FAN on May 31, 2021, 01:35:12 PM
DIL wanted a seafood boil today.  I am the only one in the fam ont on the sushi bandwagon, but if it's fully cooked then let's do it.


Tom(https://uploads.tapatalk-cdn.com/20210531/aaf8c9046917f11640d79c9f10c2b606.jpg)(https://uploads.tapatalk-cdn.com/20210531/4c1f2d3b9f17b3f11ff9ad8c02430c86.jpg)(https://uploads.tapatalk-cdn.com/20210531/ec9db2dde2cc4f805d815a1676aeedf7.jpg)

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Title: Re: cooking
Post by: AST on May 31, 2021, 01:40:39 PM
Awesome Tom!  We are doing a low country boil for my boys’s first birthday party in a month and can not wait.
Title: Re: cooking
Post by: KST8FAN on May 31, 2021, 02:34:30 PM
Pretty darn good.


Tom (https://uploads.tapatalk-cdn.com/20210531/3af18ebbb16ce5322988605d64140586.jpg)

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Title: Re: cooking
Post by: AST on May 31, 2021, 03:32:22 PM
You crushed it
Title: Re: cooking
Post by: cDubya on May 31, 2021, 03:55:54 PM
Wanna share, Tom?? You can have a pork chop. (https://uploads.tapatalk-cdn.com/20210531/39483632b788f9a48352328354d75227.jpg)
Title: Re: cooking
Post by: AST on May 31, 2021, 06:18:43 PM
Pan-seared backstrap from Red Stag.  Sautéed Vidalias and mini sweep peppers.  Avocado, cilantro, cotija, habanero hot sauce.

(https://uploads.tapatalk-cdn.com/20210531/5da835de9f56fc197c1d32e4af1956e5.jpg)


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Title: Re: cooking
Post by: AST on May 31, 2021, 06:19:31 PM
Crap, should have went in the taco thread...
Title: Re: cooking
Post by: KST8FAN on May 31, 2021, 06:51:35 PM
CW

My wife would enjoy a chop.


Tom

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Title: Re: cooking
Post by: Cire on May 31, 2021, 11:00:15 PM
(https://uploads.tapatalk-cdn.com/20210601/072fa6cad9999c28df23bc52f21a63ae.jpg)

Catfish the kids caught yesterday and baked potato


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Title: Re: cooking
Post by: IPA4Me on June 01, 2021, 11:11:38 AM
That fish looks perfectly cooked.

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Title: Re: cooking
Post by: steve dave on June 02, 2021, 10:22:36 PM
Remember when we all went bonkers for Stromboli for a bit? That was great.


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Title: Re: cooking
Post by: bucket on June 02, 2021, 10:49:26 PM
Remember when we all went bonkers for Stromboli for a bit? That was great.


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Made it for the family that were in town this past weekend. Cut into it and served before I thought to snap a pic.

I put pepperonis on top.  :blush:
Title: Re: cooking
Post by: KST8FAN on June 04, 2021, 07:25:11 PM
So not overly complex,  but a good meal to end the week.  Some cheap pork steaks which are off the shoulder with blade bone.  Squeal seasoned on 2 and garlic salt on the other for the wife.  Went all Boy Scout and foil dinnered an onion, taters, celery, and carrots.


Tom(https://uploads.tapatalk-cdn.com/20210605/1ce32158c3ae20ba05ae7bdec5bb0a6f.jpg)

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Title: Re: cooking
Post by: Cire on June 04, 2021, 08:46:51 PM
Pork steaks are very underrated. Those look great


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Title: Re: cooking
Post by: Cire on June 05, 2021, 12:31:24 PM
(https://uploads.tapatalk-cdn.com/20210605/461692508c46fd4810272781b3240568.jpg)

Gnocchi (not home made) in a mushroom and eggplant diavolla sauce (home made)


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Title: Re: cooking
Post by: AST on June 05, 2021, 12:37:06 PM
Yup
Title: Re: cooking
Post by: cDubya on June 08, 2021, 09:00:14 PM
Remember when we all went bonkers for Stromboli for a bit? That was great.


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I may need to try a new combo this weekend...
Title: Re: cooking
Post by: Cire on June 15, 2021, 07:14:19 PM
My 10 year old’s birthday dinner.

Salmon, shrimp, asparagus, corn on the cob and crispy roasted potatoes with home made hollandaise.

(https://uploads.tapatalk-cdn.com/20210616/230299e579e489fffdebd8f62e9634b3.jpg)


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Title: Re: cooking
Post by: pissclams on June 15, 2021, 07:30:58 PM
cire can rough ridin' cook
Title: Re: cooking
Post by: Cire on June 15, 2021, 07:41:07 PM
The hollandaise is simple with an immersion blender!
Kenji recipe
Literally just mix the yolk with lemon etc and drizzle frothy butter. It comes Together in 2 minutes!

The salmon was broiled for about 3 minutes based on kenji’s toaster oven salmon.

Potatoes were boiled and then roasted at 500 with oil

Everything else was boiled/steamed


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Title: Re: cooking
Post by: pissclams on June 15, 2021, 07:53:56 PM
a lot of people can’t do that crap

Title: Re: cooking
Post by: star seed 7 on June 15, 2021, 08:37:17 PM
cire can rough ridin' cook

It's beautiful every time
Title: Re: cooking
Post by: Rage Against the McKee on June 16, 2021, 09:13:48 AM
I'm impressed that he has a 10 year old who wants salmon, shrimp and asparagus for a birthday dinner. That's awesome.
Title: Re: cooking
Post by: pissclams on June 16, 2021, 10:10:56 AM
weird clamstoid:  i only like baby asparagus
it's hard to find in stores though
Title: Re: cooking
Post by: 420seriouscat69 on June 16, 2021, 11:14:22 AM
I'm impressed that he has a 10 year old who wants salmon, shrimp and asparagus for a birthday dinner. That's awesome.
When you have a dad who can cook it in an elite way, those foods can go far for kids growing up. Having dads that are awesome at cooking are the best. It's why I love to grill to this day!
Title: Re: cooking
Post by: Cire on June 16, 2021, 07:03:11 PM
My 10 year old is an elite eater.

Sashimi, oysters, fish, rare beef, all fruits/veggies.

6 year old is pretty good for a six year old but nothing like big sister.

She is really fun to cook with and for


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Title: Re: cooking
Post by: Cire on June 16, 2021, 08:51:07 PM
Here was a birthday lunch with grandpa

Also, elite hot and sour soup

(https://uploads.tapatalk-cdn.com/20210617/7d6999ac0c5da30a6286a2cfe7a2027c.jpg)


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Title: Re: cooking
Post by: Cire on June 18, 2021, 06:13:53 PM
(https://uploads.tapatalk-cdn.com/20210618/e30444fceed9422f855f9b106d947894.jpg)
Chops


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Title: Re: cooking
Post by: star seed 7 on June 18, 2021, 07:17:23 PM
Is that two potato sides? Genius!
Title: Re: cooking
Post by: Cire on June 18, 2021, 07:24:32 PM
lol

The wedges were left over. Reheated nicely in the air fry


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Title: Re: cooking
Post by: yoga-like_abana on June 25, 2021, 02:04:06 PM
I made a grilled cheese sandwich with beef bacon bits in it at lunch.. I should've taken a pic but it was gone too fast  :love:
Title: Re: cooking
Post by: Katpappy on June 25, 2021, 11:42:12 PM
I made a grilled cheese sandwich with beef bacon bits in it at lunch.. I should've taken a pic but it was gone too fast  :love:

Never heard of them, but would like to know where you get them.  TIA
Title: Re: cooking
Post by: steve dave on June 25, 2021, 11:48:15 PM
Is it just beef jerky?


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Title: Re: cooking
Post by: Kat Kid on June 26, 2021, 07:06:39 AM
I have had beef bacon and it was good, but probably only because AST cooked it.
Title: Re: cooking
Post by: yoga-like_abana on June 26, 2021, 09:12:28 AM
Just like pork bacon cut wise. Had never heard of it and then saw hyvee had it for like $9 for a small ass size of it. Bros and I were getting a whole cow processed so asked the locker if they could do it.  :Carl:
Title: Re: cooking
Post by: Katpappy on June 26, 2021, 12:17:23 PM
TY, yla.  I'll check it out next time I'm at Hy-Vee.  :drool:
Title: Re: cooking
Post by: WillieWatanabe on June 30, 2021, 08:20:03 PM
Was making baked chicken topped with panko tonight. I was using a spoon to put the panko topping on the raw chicken and sorta press it down. 5 minutes later i was on the phone and cleaning up when i cleaned out the remaining topping from the bowl. I then put the spoon in my mouth, not realizing immediately what i did. Am i going to get salmonella poisoning and die?
tia
Title: Re: cooking
Post by: catastrophe on June 30, 2021, 09:12:45 PM
I think it’s pretty unlikely there is salmonella on it, and even if there was you’re most likely in the lowest risk category to be hurt by it.
Title: Re: cooking
Post by: WillieWatanabe on July 01, 2021, 08:17:50 AM
12 hrs later, all good so far
Title: Re: cooking
Post by: MakeItRain on July 01, 2021, 09:52:13 PM
Made a tomahawk tonight, still eating it right now, left the kerrygold package in for a flex
(https://i.ibb.co/cb4L3DQ/PXL-20210702-023627785.jpg)

Juicy a.f.
(https://i.ibb.co/tqDWkZb/PXL-20210702-024224789.jpg)
Title: Re: cooking
Post by: MakeItRain on July 01, 2021, 09:56:54 PM
Made a tomahawk tonight, still eating it right now, left the kerrygold package in for a flex
(https://i.ibb.co/cb4L3DQ/PXL-20210702-023627785.jpg)

Juicy a.f.
(https://i.ibb.co/tqDWkZb/PXL-20210702-024224789.jpg)
Title: Re: cooking
Post by: Cire on July 01, 2021, 10:11:38 PM
That looks incredible


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Title: Re: cooking
Post by: catastrophe on July 01, 2021, 10:16:20 PM
I didn’t want to be hungry this late.
Title: Re: cooking
Post by: MakeItRain on July 01, 2021, 10:22:44 PM
Tomahawk review:

So I went to Wal-Mart to buy tennis balls. I entered on the grocery side and I was listening to a great podcast so I decided to walk past the coolers to get to the back of the store. I had no plans to buy anything but tennis balls but I saw they had tomahawks and not only did they have them but they were like $20, so I scooped one.

My $20 Wal-Mart tomahawk was a $20 Wal-Mart tomahawk. This bitch was fatty as hell. So fatty in fact that when I rinsed my plate it had a film on it, like I covered the plate with shortening, same with my steak knife. I do like fatty beef but this was excessive, I probably got like 18 ounces of actual meat. I cooked the hell out of it though.
Title: Re: cooking
Post by: 8manpick on July 01, 2021, 10:23:15 PM
Looks wonderful. I’m not sure the stick of Kerrygold is the flex is that pic, but regardless, I’m hungry.
Title: Re: cooking
Post by: MakeItRain on July 01, 2021, 10:24:03 PM
That looks incredible


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Thank you, feels good to get props from one of the two kings of this thread.
Title: Re: cooking
Post by: MakeItRain on July 01, 2021, 10:24:43 PM
Looks wonderful. I’m not sure the stick of Kerrygold is the flex is that pic, but regardless, I’m hungry.

I'm tempted to eat kerrygold like it's a candy bar.
Title: Re: cooking
Post by: pissclams on July 01, 2021, 10:49:16 PM
get a real pan, n00b
steak looks balls deep despite the pan
Title: Re: cooking
Post by: puniraptor on July 01, 2021, 11:22:17 PM
its like eating a stick of butter     on your too greasy steak
 
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
Title: Re: cooking
Post by: Spracne on July 02, 2021, 12:05:30 AM
its like eating a stick of butter     on your too greasy steak
 
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)

One of the rare moments I wish there were a like button!
Title: Re: cooking
Post by: MakeItRain on July 02, 2021, 04:40:39 AM
get a real pan, n00b
steak looks balls deep despite the pan

That's a plate, my guy. I grilled the steak.
Title: Re: cooking
Post by: pissclams on July 02, 2021, 08:57:18 AM
get a real pan, n00b
steak looks balls deep despite the pan

Title: Re: cooking
Post by: pissclams on July 02, 2021, 08:59:52 AM
get a real pan, n00b
steak looks balls deep despite the pan

That's a plate, my guy. I grilled the steak.

(https://i.kym-cdn.com/entries/icons/original/000/030/710/dd0.png)

for many years i've not been able to differentiate the difference between a plate and a pan and now the world knows my ultimate weakness
Title: Re: cooking
Post by: mocat on July 02, 2021, 10:54:51 AM
the hawk bone does look like a pan handle
Title: Re: cooking
Post by: yoga-like_abana on July 02, 2021, 01:24:57 PM
its like eating a stick of butter     on your too greasy steak
 
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
Incred
Title: Re: cooking
Post by: mocat on July 02, 2021, 01:32:01 PM
its like eating a stick of butter     on your too greasy steak
 
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)

 :lol:
Title: Re: cooking
Post by: MakeItRain on July 02, 2021, 02:27:36 PM
its like eating a stick of butter     on your too greasy steak
 
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)

I'm truly embarrassed at how long it took me to get this. Well done puni. :ROFL:
Title: Re: cooking
Post by: Cire on July 06, 2021, 06:09:44 PM
(https://uploads.tapatalk-cdn.com/20210706/eb2a2ef70503dff9e25625398fe7c49a.jpg)


Fish tacos


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Title: Re: cooking
Post by: AST on July 06, 2021, 06:29:11 PM
You are speaking my love language
Title: Re: cooking
Post by: Cire on July 06, 2021, 06:40:48 PM
You are speaking my love language
Thanks, never really been a fish taco guy but I’ve got a good beer batter down.

The pickled onions are what really make it I think.


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Title: Re: cooking
Post by: Cire on July 09, 2021, 02:58:30 PM
(https://uploads.tapatalk-cdn.com/20210709/02c3cd2677c83adeacaaac8ce9852cdc.jpg)
Steak tacos


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Title: Re: cooking
Post by: AST on July 09, 2021, 07:27:57 PM
 :drool:
Title: Re: cooking
Post by: slackcat on July 10, 2021, 06:35:11 AM
Pickled onions????
Title: Re: cooking
Post by: Cire on July 10, 2021, 11:14:14 AM
Pickled onions????
The best


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Title: Re: cooking
Post by: Cire on August 08, 2021, 06:50:41 PM
(https://uploads.tapatalk-cdn.com/20210808/e497a94667c80ba8c7d9dc2be661dd0e.jpg)

Only doing whole sides of salmon from now on.

This was 300 wrapped for 10 minutes, unwrapped under broiler for 3 minutes and came out perfect. Crispy edges and butter in the middle.


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Title: Re: cooking
Post by: waks on August 10, 2021, 05:10:15 PM
(https://i.gifer.com/5HWU.gif)
Title: Re: cooking
Post by: AST on August 10, 2021, 06:26:28 PM
This page is starting off skrong, those 2 pics are straight fire!
Title: Re: cooking
Post by: yoga-like_abana on August 10, 2021, 09:18:03 PM
(https://uploads.tapatalk-cdn.com/20210808/e497a94667c80ba8c7d9dc2be661dd0e.jpg)

Only doing whole sides of salmon from now on.

This was 300 wrapped for 10 minutes, unwrapped under broiler for 3 minutes and came out perfect. Crispy edges and butter in the middle.


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Not a huge fish fan but that looks pretty impressive


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Title: Re: cooking
Post by: KST8FAN on August 15, 2021, 11:18:09 AM
Working from home, Mrs8 has gotten into making her own yogurt.


Tom(https://uploads.tapatalk-cdn.com/20210815/bf07953b1408fbcda301bd04788b1d78.jpg)

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Title: Re: cooking
Post by: Cire on August 15, 2021, 03:48:48 PM
THAT’S INTERESTING how’s it work?


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Title: Re: cooking
Post by: KST8FAN on August 15, 2021, 09:40:03 PM
THAT’S INTERESTING how’s it work?


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https://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070


Tom

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Title: Re: cooking
Post by: azzyland on August 24, 2021, 05:16:45 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA

Yeah, you're right but I'm going to tell you about the Zwilling Pro Chef's Knife is the most user-friendly knife. The unique blade shape and ergonomic bolster are the results of 280 years of experience in knife making.

(https://secure.img1-fg.wfcdn.com/im/20081672/resize-h800-w800%5Ecompr-r85/1193/119356093/Zwilling+Pro+Chef%27s+Knife.jpg)

Now you can make save 21%Off On this Knife Pro at Wayfair Promo Codes (https://www.couponoutlet.org/deals/wayfair.com)

Product Details
Title: Re: cooking
Post by: Cire on August 24, 2021, 06:04:23 AM
Target.
$14
Don't even know the brand
 It looks like the one in Asava's recent pic but with stainless steel handle.

you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.

like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA

Yeah, you're right but I'm going to tell you about the Zwilling Pro Chef's Knife is the most user-friendly knife. The unique blade shape and ergonomic bolster are the results of 280 years of experience in knife making.

(https://secure.img1-fg.wfcdn.com/im/20081672/resize-h800-w800%5Ecompr-r85/1193/119356093/Zwilling+Pro+Chef%27s+Knife.jpg)

Now you can make save 21%Off On this Knife Pro at Wayfair Promo Codes (https://www.couponoutlet.org/deals/wayfair.com)

Product Details
    Product Type: Chef's knife
    Blade Material: High carbon stainless steel
    Product Care: Dishwasher Safe
:dubious:


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Title: Re: cooking
Post by: Cire on August 24, 2021, 06:05:01 AM
Does a trafficked child come in that way fair order!?


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Title: Re: cooking
Post by: chum1 on September 01, 2021, 05:09:01 PM
Does anyone ever put a frozen pizza directly on the oven rack like the instructions say?

How do you remove it when it's done?
Title: Re: cooking
Post by: puniraptor on September 01, 2021, 05:13:17 PM
Does anyone ever put a frozen pizza directly on the oven rack like the instructions say?

How do you remove it when it's done?
Of course. I paw it on to a cutting board using my resilient man-fingers

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Title: Re: cooking
Post by: mocat on September 01, 2021, 05:24:12 PM
Does anyone ever put a frozen pizza directly on the oven rack like the instructions say?

How do you remove it when it's done?
That's the only way dude, what on earth. Just slide it onto a pizza pan when it's done
Title: Re: cooking
Post by: chum1 on September 01, 2021, 05:44:55 PM
Damn. That was really good. I mean, REALLY good. Glad I came to this thread for help with cooking.
Title: Re: cooking
Post by: Tobias on September 01, 2021, 05:48:14 PM
i've never NOT put a frozen pizza directly on the oven rack like the instructions say
Title: Re: cooking
Post by: Cire on September 02, 2021, 02:04:07 PM
straight onto rack

use the cardboard round OR the box to catch it as you slide it off.
Title: Re: cooking
Post by: Stupid Fitz on September 02, 2021, 02:13:40 PM
Working from home, Mrs8 has gotten into making her own yogurt.


Tom(https://uploads.tapatalk-cdn.com/20210815/bf07953b1408fbcda301bd04788b1d78.jpg)

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I do my own Kombucha some times or at least until I get bored with it and let my scoby mutant thingy die in the cabinet because I forgot about it. Its kind of a PIA though, and pretty frustrating when after 3 weeks I don't get the fizz I want. I mostly do it in the summer and do different flavors to mix with vodka.
Title: Re: cooking
Post by: KST8FAN on September 16, 2021, 07:37:03 PM
My sister got some Colorado peaches.  I made them into cobbler.



Tom(https://uploads.tapatalk-cdn.com/20210917/4ee79f8209e59b3f4eef9ab8c608412d.jpg)

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Title: Re: cooking
Post by: KST8FAN on September 16, 2021, 07:46:44 PM
When does mayomust get a spot in the condiment race at the K?  I mean regular mustard... gtfo.


Tom(https://uploads.tapatalk-cdn.com/20210917/7d03e0d93f506f826eed100346e39b4f.jpg)

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Title: Re: cooking
Post by: yoga-like_abana on September 22, 2021, 05:39:26 PM
I think we should start posting dinner ideas in here.. sometimes I have no freaking clue what to make anymore. Tonight throwing together a chicken stir fry.. tomorrow who knows. Tell me what I should cook


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Title: Re: cooking
Post by: Spracne on September 22, 2021, 05:42:55 PM
When does mayomust get a spot in the condiment race at the K?  I mean regular mustard... gtfo.


Tom(https://uploads.tapatalk-cdn.com/20210917/7d03e0d93f506f826eed100346e39b4f.jpg)

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I've been calling it tard-aise all these years ... :facepalm:
Title: Re: cooking
Post by: wetwillie on September 22, 2021, 05:55:50 PM
When does mayomust get a spot in the condiment race at the K?  I mean regular mustard... gtfo.


Tom(https://uploads.tapatalk-cdn.com/20210917/7d03e0d93f506f826eed100346e39b4f.jpg)

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I've been calling it tard-aise all these years ... :facepalm:

There is no topping you now
Title: Re: cooking
Post by: Sandstone Outcropping on October 10, 2021, 08:05:56 AM
Made some steak and eggs for breakfast.

(https://i.imgur.com/zzcd0NL.jpg)
Title: Re: cooking
Post by: Dugout DickStone on October 10, 2021, 08:57:56 AM
What time zone are you in guy?
Title: Re: cooking
Post by: star seed 7 on October 10, 2021, 02:45:38 PM
That giant unspread glob of jelly makes me angry. Good s&e tho
Title: Re: cooking
Post by: Sandstone Outcropping on October 10, 2021, 04:12:26 PM
That giant unspread glob of jelly makes me angry. Good s&e tho
My kids think grape jelly is only for preschoolers but I can’t quit it.

What time zone are you in guy?
Central.  Had some things to do this morning and needed some breakfast to get my pak level zeroed out.
Title: Re: cooking
Post by: DaBigTrain on October 10, 2021, 04:13:28 PM
Hell yeah I'd eat it
Title: Re: cooking
Post by: Cire on October 12, 2021, 10:02:50 AM
Blackberry Jam is my jam
Title: Re: cooking
Post by: Sandstone Outcropping on October 12, 2021, 10:47:19 AM
Blackberry Jam is my jam
I like blackberries in cobblers and pie but not jam. I don't like contending with those pesky little seeds when I'm eating toast.  :th_twocents:
Title: Re: cooking
Post by: Sandstone Outcropping on October 20, 2021, 07:39:11 PM
Made some beefy fried rice for the fam for supper tonite:

(https://i.imgur.com/9HONhbv.jpg)
Title: Re: cooking
Post by: bucket on October 20, 2021, 07:40:07 PM
It may not be the prettiest, but I would happily eat all of that in one sitting.
Title: Re: cooking
Post by: CHONGS on October 20, 2021, 07:50:05 PM
I made some pot roast to have tomorrow
Title: Re: cooking
Post by: 8manpick on October 20, 2021, 07:52:16 PM
Fried some pheasant nuggets today

(https://uploads.tapatalk-cdn.com/20211021/524fd346633a0078e10ef2a929649b0b.jpg)




(https://uploads.tapatalk-cdn.com/20211021/f00ef048c5b32935993e2f29d612076a.jpg)



(https://uploads.tapatalk-cdn.com/20211021/a1d94151c1d6e72918c4ac0726822ea8.jpg)




(https://uploads.tapatalk-cdn.com/20211021/a1002073686c8e52ce8e7effeb4ffdd3.jpg)



(https://uploads.tapatalk-cdn.com/20211021/87e9b0370740fd4eab558bd528e7762a.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on October 20, 2021, 08:23:34 PM
That looks 10/10, 8mp.
Title: Re: cooking
Post by: AST on October 20, 2021, 09:09:28 PM
want
Title: Re: cooking
Post by: steve dave on October 20, 2021, 09:17:18 PM
barf city
Title: Re: cooking
Post by: 8manpick on October 20, 2021, 09:21:54 PM
That gizzard on the left is just for you sd
Title: Re: cooking
Post by: star seed 7 on October 20, 2021, 09:32:27 PM
Made some beefy fried rice for the fam for supper tonite:

(https://i.imgur.com/9HONhbv.jpg)

How offended would you be if I picked out the onion but ate the rest?
Title: Re: cooking
Post by: Sandstone Outcropping on October 20, 2021, 10:16:41 PM
Made some beefy fried rice for the fam for supper tonite:

(https://i.imgur.com/9HONhbv.jpg)

How offended would you be if I picked out the onion but ate the rest?
I’d allow it.
Title: Re: cooking
Post by: waks on October 22, 2021, 12:31:22 AM
Made some beefy fried rice for the fam for supper tonite:

(https://i.imgur.com/9HONhbv.jpg)

How offended would you be if I picked out the onion but ate the rest?
I don't know how people who don't like onion are able to eat. It's used in everything.
Title: Re: cooking
Post by: WillieWatanabe on October 22, 2021, 08:19:33 AM
Made some beefy fried rice for the fam for supper tonite:

(https://i.imgur.com/9HONhbv.jpg)

How offended would you be if I picked out the onion but ate the rest?
I don't know how people who don't like onion are able to eat. It's used in everything.

Once I realized cooked onion tastes great, my food choices really improved.
Title: Re: cooking
Post by: pissclams on October 22, 2021, 09:26:44 AM
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp
Title: Re: cooking
Post by: Rage Against the McKee on October 22, 2021, 09:38:35 AM
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp

Seems like you should be able to cook with those onions and be just fine. Definitely don't eat them raw, though.
Title: Re: cooking
Post by: 420seriouscat69 on October 22, 2021, 09:40:05 AM
Throwing onions in the trash seems like a great life policy overall.
Title: Re: cooking
Post by: WillieWatanabe on October 22, 2021, 11:01:16 AM
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp

99% sure ms ww and I were effected by this. We both were pissing out our ass for 7 days. Never had it happen before and i never want to have it again.
We suspect the onion that came in a Hello Fresh meal kit. Made pico for a dish.
Title: Re: cooking
Post by: 8manpick on October 22, 2021, 06:51:48 PM
I just used an onion today. #badboy4lyfe
Title: Re: cooking
Post by: Sandstone Outcropping on October 22, 2021, 10:06:51 PM
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp

99% sure ms ww and I were effected by this. We both were pissing out our ass for 7 days. Never had it happen before and i never want to have it again.
We suspect the onion that came in a Hello Fresh meal kit. Made pico for a dish.
That sounds horrible.
Title: Re: cooking
Post by: Katpappy on October 23, 2021, 03:02:20 AM
I wash most of my fruit and vegetables with a few drops of dish soap.  I also have a foam dispenser that I put a mixture of half soap and water.  One squirt works great for this.  I can't remember getting sick from them when eaten fresh or cooked.
Title: Re: cooking
Post by: Sandstone Outcropping on November 01, 2021, 05:52:57 PM
Our friend just dropped off the quarter of cornfed, hormone-free (I don't really care one way or the other about hormones but that is how they sell it) beef that we ordered from him. Looking forward to cooking it up.
Title: Re: cooking
Post by: AST on November 03, 2021, 08:32:51 AM
Little smokies snuck into the from scratch pancakes is totally kid approved.

(https://uploads.tapatalk-cdn.com/20211103/2f46a25df51c54b99b9267884ff17748.jpg)


(https://uploads.tapatalk-cdn.com/20211103/858d4650d96b6f30451f4ca2237b07f7.jpg)


(https://uploads.tapatalk-cdn.com/20211103/c996aaca38a273c5acafa1622e8b9efd.jpg)


(https://uploads.tapatalk-cdn.com/20211103/46121b82cf72267d2bbc352cc0e504c5.jpg)


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Title: Re: cooking
Post by: Sandstone Outcropping on November 03, 2021, 08:37:42 AM
That looks awesome. Very cute kid.

My aunt used to make pancakes with pieces of bacon mixed in. Very delicious crunchy parts were the bacon fat would mix with the pancake batter on the surface of the grill.

I like blueberry pancakes but one of my kids hates them and tries to pick out the blueberries.
Title: Re: cooking
Post by: AST on November 03, 2021, 08:42:03 AM
Thanks!  That sounds good, I am going to try bacon next time.  If I did blueberry, he would pick out the berries and throw the cake on the floor.  Blueberries are his absolute favorite food.
Title: Re: cooking
Post by: mocat on November 03, 2021, 11:09:24 AM
my dad's christmas tradition is making a giant pancake (?) in a cast iron skillet on the grill with sausage in it
Title: Re: cooking
Post by: Sandstone Outcropping on November 03, 2021, 11:51:57 AM
my dad's christmas tradition is making a giant pancake (?) in a cast iron skillet on the grill with sausage in it
what kind of sausage? like just ground pork breakfast sausage? that sounds really good

I really like breakfast links (good memories of eating them with Dad at the local cafe on my birthday) but the rest of my family hates them.
Title: Re: cooking
Post by: mocat on November 23, 2021, 02:40:46 PM
this thanksgiving am i right

(https://pbs.twimg.com/media/FE5-L8PWUAMTIAY?format=jpg&name=large)
Title: Re: cooking
Post by: 'taterblast on November 23, 2021, 03:44:52 PM
i'm in charge of the turkey for the first time, am going to attempt to recreate this from Gordon Ramsay:

https://www.youtube.com/watch?v=XO5DF8soxwM
Title: Re: cooking
Post by: michigancat on November 23, 2021, 03:52:40 PM
going to try Alton Brown's brine!

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271
Title: Re: cooking
Post by: Spracne on November 23, 2021, 04:11:05 PM
going to try Alton Brown's brine!

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

This is a staple in my clan. Can confirm it's good.
Title: Re: cooking
Post by: pissclams on November 23, 2021, 04:26:23 PM
going to try Alton Brown's brine!

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271
to me, you’re just putting lipstick on a pig. it’s turkey, and no matter what you do, it’s still going to be turkey, like the browns of meats.
Title: Re: cooking
Post by: mocat on November 23, 2021, 04:28:30 PM
i have done essentially this a few years in a row and it's so good that i'm not even sure it's still turkey when it's done

https://www.youtube.com/watch?v=KJfYyw8Cbm8
Title: Re: cooking
Post by: yoga-like_abana on November 23, 2021, 04:33:14 PM
i'm not even sure it's still turkey when it's done
honestly thats the best you can hope for a turkey
Title: Re: cooking
Post by: ChiComCat on November 24, 2021, 12:45:04 PM
Chicat Turkey hack: Inject it with a bunch of duck fat
Title: Re: cooking
Post by: CHONGS on November 24, 2021, 01:17:07 PM
I'm doing short ribs this year
Title: Re: cooking
Post by: mocat on November 24, 2021, 02:09:35 PM
Duck and prime rib this year :surprised:
Title: Re: cooking
Post by: sys on November 24, 2021, 07:42:14 PM
gonna try a boneless leg of lamb.
Title: Re: cooking
Post by: michigancat on November 24, 2021, 07:55:55 PM
Buncha anti-turkey hipsters in this thread. So edgy
Title: Re: cooking
Post by: sys on November 24, 2021, 10:16:15 PM
if lambs had been available in the 1600s they'd never have started in on turkeys.
Title: Re: cooking
Post by: CHONGS on November 25, 2021, 08:03:45 AM
If more than one person was going to eat it, I would certainly make a turkey.  But I can't justify buying and cooking a turkey just for me.
Title: Re: cooking
Post by: Cire on November 25, 2021, 11:06:22 AM
If you could find a 12 pounder there’s really not that much meat

I did a14 pounder just for the leftovers and I’ll eat 85% of it


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Title: Re: cooking
Post by: Sandstone Outcropping on November 26, 2021, 02:30:01 PM
Sautéing some brightly colored veggies that my daughter diced for chili:

(https://i.imgur.com/rWIiKXF.jpg)
Title: Re: cooking
Post by: steve dave on November 26, 2021, 03:33:18 PM
I’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie board
Title: Re: cooking
Post by: steve dave on November 26, 2021, 03:33:33 PM
Sautéing some brightly colored veggies that my daughter diced for chili:

(https://i.imgur.com/rWIiKXF.jpg)
I bet this smells incredible
Title: Re: cooking
Post by: Sandstone Outcropping on November 26, 2021, 03:45:41 PM
Chili completed on pellet cooker. Going to eat it tomorrow:

(https://i.imgur.com/sFjdGKZ.jpg)
Title: Re: cooking
Post by: steve dave on November 26, 2021, 05:11:20 PM
(https://uploads.tapatalk-cdn.com/20211126/46bb110b41b8e864e35692542af4a871.jpg)
(https://uploads.tapatalk-cdn.com/20211126/133d8c503c45e7f5edc19b93d55d8937.jpg)
Title: Re: cooking
Post by: steve dave on November 26, 2021, 05:11:45 PM
This is more “eating” than cooking I guess
Title: Re: cooking
Post by: sys on November 26, 2021, 05:17:12 PM
that's for, like, 50 people?
Title: Re: cooking
Post by: michigancat on November 26, 2021, 05:21:23 PM
lol wtf will that even fit in the denali????
Title: Re: cooking
Post by: star seed 7 on November 26, 2021, 05:27:29 PM
Lmao
Title: Re: cooking
Post by: steve dave on November 26, 2021, 05:30:15 PM
that's for, like, 50 people?
15
Title: Re: cooking
Post by: AST on November 26, 2021, 09:04:06 PM
 :Wha:
Title: Re: cooking
Post by: ben ji on November 26, 2021, 09:58:49 PM
I would eat the crap out of that cutes board but I'm more interested in the actual wood board. I know SD didn't cut that himself so my question is did Mrs SD but that at a random store for $169 or did one of your farm buds/family cut it for you.

Title: Re: cooking
Post by: Katpappy on November 26, 2021, 10:06:41 PM
I would eat the crap out of that cutes board but I'm more interested in the actual wood board. I know SD didn't cut that himself so my question is did Mrs SD but that at a random store for $169 or did one of your farm buds/family cut it for you.

That's also a big, heavy sucker.  Does anyone recognize what kind of would that is.
Title: Re: cooking
Post by: Cire on November 26, 2021, 10:06:55 PM
(https://uploads.tapatalk-cdn.com/20211126/46bb110b41b8e864e35692542af4a871.jpg)
(https://uploads.tapatalk-cdn.com/20211126/133d8c503c45e7f5edc19b93d55d8937.jpg)
Lmao


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Title: cooking
Post by: steve dave on November 26, 2021, 10:16:16 PM
I would eat the crap out of that cutes board but I'm more interested in the actual wood board. I know SD didn't cut that himself so my question is did Mrs SD but that at a random store for $169 or did one of your farm buds/family cut it for you.
It was a custom job, about $1k. KC Custom Hardwoods made it.
Title: Re: cooking
Post by: Tobias on November 27, 2021, 12:00:20 AM
laughing my entire motherfucking face off :lol:
Title: Re: cooking
Post by: catastrophe on November 27, 2021, 12:19:31 AM
“Hey can you do a wavy solid wood board that exactly fits my counter so I can impress my goEMAW friends?”
Title: Re: cooking
Post by: AST on November 27, 2021, 06:19:04 AM
Don’t let them get to you SD, they hate you because they ain’t you.
Title: Re: cooking
Post by: Kat Kid on November 27, 2021, 08:26:20 AM
I would like to be written in to your will to have me/my children to inherit as little as 1/6th and as much as 1/2 of that beautiful board if you haven’t named anyone.
Title: Re: cooking
Post by: Institutional Control on November 27, 2021, 08:33:35 AM
How long is that thing?


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Title: Re: cooking
Post by: Kat Kid on November 27, 2021, 09:11:41 AM
I don’t need to know how long it is, I think it looks huge and impressive and definitely thick enough too Steve Dave.
Title: Re: cooking
Post by: steve dave on November 27, 2021, 09:12:51 AM
How long is that thing?


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Probably like 5 feet or so. Weighs about 75 lbs.
Title: Re: cooking
Post by: yoga-like_abana on November 27, 2021, 09:42:09 AM
Can take the kid outta western KS but can’t take the western ks outta the kid


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Title: Re: cooking
Post by: WillieWatanabe on November 29, 2021, 09:43:21 AM
Immediately what I thought of

https://twitter.com/midclassfancy/status/1222218250613936128
Title: Re: cooking
Post by: waks on November 29, 2021, 09:58:00 AM
Don't listen to them, SD. That board's a rough ridin' masterpiece.
Title: Re: cooking
Post by: Rage Against the McKee on November 29, 2021, 09:59:20 AM
What do you do with that board when it's not being used, steve dave? Seems like it would be a bitch to store.
Title: Re: cooking
Post by: steve dave on November 29, 2021, 10:08:21 AM
It’s my bro in laws board. I think he keeps it in the basement.
Title: Re: cooking
Post by: yoga-like_abana on November 29, 2021, 10:17:59 AM
Surprised he could find a rental vehicle big enough to haul that thing
Title: Re: cooking
Post by: ChiComCat on November 29, 2021, 11:23:10 AM
I'm curious to see the board at the end of the night.  Also, the Salami Rose is a nice touch.  Salami Rose should be the name of something but I'm not sure of what. 
Title: Re: cooking
Post by: Rage Against the McKee on November 29, 2021, 11:24:55 AM
I'm curious to see the board at the end of the night.  Also, the Salami Rose is a nice touch.  Salami Rose should be the name of something but I'm not sure of what.

It looks like there is also a pepperoni rose. Or is it pepperosy?
Title: Re: cooking
Post by: steve dave on November 29, 2021, 11:25:48 AM
Multiple meat roses
Title: Re: cooking
Post by: passranch on November 29, 2021, 04:46:05 PM
"meat rose" sounds very very dirty
Title: Re: cooking
Post by: WillieWatanabe on November 29, 2021, 06:20:47 PM
I'm looking at upgrading pans. Anyone have any recommendos? Mainly medium size sauce pans and medium/large sauté pans. Most sets i've seen have sizes I don't think I'll use
Title: Re: cooking
Post by: Cire on November 29, 2021, 07:21:23 PM
I'm looking at upgrading pans. Anyone have any recommendos? Mainly medium size sauce pans and medium/large sauté pans. Most sets i've seen have sizes I don't think I'll use
Get at least one good stainless steel sauce pan for when you get into using an immersion blender for soups and sauces.


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Title: Re: cooking
Post by: IPA4Me on November 29, 2021, 07:51:55 PM
My kids is a mac n cheese nut and self proclaimed expert. So I made the Andy Reid special for her birthday dinner. Damn fine results. She had two helpings and took the leftovers to her mom's place.

https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe(https://uploads.tapatalk-cdn.com/20211130/4338e9f6fd005bb97c37d461f7dd6c56.jpg)

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Title: cooking
Post by: catastrophe on November 29, 2021, 08:15:04 PM
I'm looking at upgrading pans. Anyone have any recommendos? Mainly medium size sauce pans and medium/large sauté pans. Most sets i've seen have sizes I don't think I'll use
Haven’t used them yet myself but many swear on carbon steel. That will probably be the next all purpose pan I fix my eyes on personally.

Supposed to be the best of cast iron / non-stick / and stainless.
Title: Re: cooking
Post by: Cire on November 29, 2021, 08:19:27 PM
Carbon steel is really good.

I don’t use it all and time but if I need to sear something or do a hash there’s nothing better.


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Title: Re: cooking
Post by: Sandstone Outcropping on November 29, 2021, 09:01:30 PM
My kids is a mac n cheese nut and self proclaimed expert. So I made the Andy Reid special for her birthday dinner. Damn fine results. She had two helpings and took the leftovers to her mom's place.

https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe(https://uploads.tapatalk-cdn.com/20211130/4338e9f6fd005bb97c37d461f7dd6c56.jpg)

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Looks awesome
Title: Re: cooking
Post by: mocat on November 29, 2021, 10:14:41 PM
My kids is a mac n cheese nut and self proclaimed expert. So I made the Andy Reid special for her birthday dinner. Damn fine results. She had two helpings and took the leftovers to her mom's place.

https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe(https://uploads.tapatalk-cdn.com/20211130/4338e9f6fd005bb97c37d461f7dd6c56.jpg)

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Nice work, I've made that a couple times also
Title: Re: cooking
Post by: ben ji on November 30, 2021, 03:34:49 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
Title: Re: cooking
Post by: Sandstone Outcropping on November 30, 2021, 03:37:45 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
chili
Title: Re: cooking
Post by: ben ji on November 30, 2021, 03:39:54 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
chili

 :shakesfist:
Title: Re: cooking
Post by: IPA4Me on November 30, 2021, 03:43:53 PM
Meatloaf.

I love Heinz 57 recipe: https://www.thespruceeats.com/heinz-57-meatloaf-3058327

Potpie. Spaghetti. Goulash
Title: Re: cooking
Post by: yoga-like_abana on November 30, 2021, 03:47:20 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
beef stir fry comes to mind or something with beef, mushrooms, zuchinni or squash cut up or peppers, maybe some quinoa
Title: Re: cooking
Post by: Spracne on November 30, 2021, 03:49:04 PM
Um, Burgermania???
Title: Re: cooking
Post by: catastrophe on November 30, 2021, 04:19:34 PM
Meatloaf

Meatballs

Meatloaf balls
Title: Re: cooking
Post by: AST on November 30, 2021, 04:29:41 PM
Bierocks.  Like a year’s worth.
Title: Re: cooking
Post by: ChiComCat on November 30, 2021, 04:44:14 PM
Beef stroganoff
Title: Re: cooking
Post by: ben ji on November 30, 2021, 05:21:15 PM
Beef stroganoff

1/2 of my 2 lbs of ground beef will be used on 8 servings of this

https://natashaskitchen.com/ground-beef-stroganoff/

Title: Re: cooking
Post by: Tobias on November 30, 2021, 05:21:44 PM
the season is upon us, time to wipe down those chili drawers
Title: Re: cooking
Post by: ben ji on November 30, 2021, 05:22:19 PM
Meatloaf

Meatballs

Meatloaf balls

I've never made meatballs in my life but they sound fun, the 2nd lb of my ground beef will be going towards meatballs.
Title: Re: cooking
Post by: ben ji on November 30, 2021, 05:23:41 PM
the season is upon us, time to wipe down those chili drawers

Elite memory recall here. I saw some tiker tocker video where the son brined the turkey in the chili drawer and LOL'd.
Title: Re: cooking
Post by: stunted on November 30, 2021, 07:29:28 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.

Dumplings
Title: Re: cooking
Post by: CHONGS on November 30, 2021, 07:38:27 PM
Anyone have a killer beirock recipe they're willing to share?
Title: Re: cooking
Post by: michigancat on November 30, 2021, 07:49:00 PM
Stuffed peppers
Title: Re: cooking
Post by: michigancat on November 30, 2021, 07:49:29 PM
Combine with some ground pork and make some real ragu sauce
Title: Re: cooking
Post by: michigancat on November 30, 2021, 07:50:20 PM
But really it's tough to beat a good grilled burger which is what I'd go for on a 70 degree December day in Kansas
Title: Re: cooking
Post by: Cire on November 30, 2021, 07:55:29 PM
Hyvee take and bake yeast rolls.

My mom’s filing is red cabbage, onion, and kraut. Ground beef.


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Title: Re: cooking
Post by: KST8FAN on November 30, 2021, 09:15:57 PM
Stuffed peppers
Tom

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Title: Re: cooking
Post by: KST8FAN on November 30, 2021, 09:19:01 PM
https://www.allrecipes.com/recipe/13795/calico-beans/
 
Another Mrs8 specialty.  Add a pkg of cut up beef hot dogs.


Tom

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Title: Re: cooking
Post by: sys on November 30, 2021, 10:22:08 PM
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?

Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.

Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.

picadillo verde.  good on sopes or to eat with bread.
Title: Re: cooking
Post by: Katpappy on December 01, 2021, 02:45:11 AM
Here's a recipe if you decide to make sys's picadillo verde suggestion. 
https://pinaenlacocina.com/chile-verde-beef-picadillo-enchiladas/
Title: Re: cooking
Post by: Cire on December 04, 2021, 09:14:07 PM
Wife hammered this out


(https://uploads.tapatalk-cdn.com/20211205/08a78dcf2c2addd75af7a6ef6cecbf7f.jpg)


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Title: Re: cooking
Post by: Winters on December 04, 2021, 09:40:27 PM
Wife hammered this out


(https://uploads.tapatalk-cdn.com/20211205/08a78dcf2c2addd75af7a6ef6cecbf7f.jpg)


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That looks incredible!  :Fiesta Curtain:
Title: Re: cooking
Post by: Kat Kid on December 05, 2021, 11:58:53 AM
Really been liking Booth Creek Wagyu, but it is pricey so I just bought a package from Pacheco Beef out of alma and they delivered to my door, the owner Wrenn has a pretty active IG and seem like nice people so I will see how it goes. Would like to have local producers, so going to be intentional about supporting them.
Title: Re: cooking
Post by: passranch on December 06, 2021, 04:05:28 PM
Wife hammered this out


(https://uploads.tapatalk-cdn.com/20211205/08a78dcf2c2addd75af7a6ef6cecbf7f.jpg)


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:lick:
Title: Re: cooking
Post by: pissclams on December 12, 2021, 11:57:19 AM
I made a couple of perfectly executed toads this morning, the left one looks burned in the picture but obviously isn’t
(https://uploads.tapatalk-cdn.com/20211212/c0aad3684d2419737ae041da9181221b.jpg)
Title: Re: cooking
Post by: Cire on December 13, 2021, 05:09:54 PM
(https://uploads.tapatalk-cdn.com/20211213/bcbe182e6e0d1115c28c585be930e0ff.jpg)

Pot pies but with biscuits (not home made biscuits)


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Title: Re: cooking
Post by: waks on December 13, 2021, 07:51:28 PM
That's how my grandma used to make hers. I bet that crap was fire.
Title: Re: cooking
Post by: Cire on December 13, 2021, 08:14:13 PM
That's how my grandma used to make hers. I bet that crap was fire.
My mom always did bisquick. These are pillsbury frozen


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Title: Re: cooking
Post by: DaBigTrain on December 13, 2021, 09:33:58 PM
(https://uploads.tapatalk-cdn.com/20211213/bcbe182e6e0d1115c28c585be930e0ff.jpg)

Pot pies but with biscuits (not home made biscuits)


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oh eff yeah
Title: Re: cooking
Post by: Spracne on December 13, 2021, 09:38:06 PM
(https://uploads.tapatalk-cdn.com/20211213/bcbe182e6e0d1115c28c585be930e0ff.jpg)

Pot pies but with biscuits (not home made biscuits)


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oh eff yeah

Totally. Cire, do you have a spare bedroom and an appetite for a ward?
Title: Re: cooking
Post by: Cire on December 14, 2021, 09:42:57 AM
lol

I used a variation of Andrew zimmerns recipe for chicken pot pie.  roux, leeks, carrots, celery, frozen peas added last as to not over cook cup of milk and cup of chicken broth (probably a little more/less to the consistency you want.  Pillsbury frozen southern style biscuits plopped on top.  Bake according to biscuit directions (about 10 minutes longer)

Title: Re: cooking
Post by: cDubya on December 15, 2021, 06:17:29 PM
Guys!!!!!

Missed you. Also, spicy Thai duck burgers with peanut sauce and jalapeño Sriracha slaw.

Had a couple pounds of duck in the freezer that needed to go. (https://uploads.tapatalk-cdn.com/20211216/ade91de79922a8ff61e0929b311e9f0d.jpg)

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Title: Re: cooking
Post by: slackcat on December 15, 2021, 06:19:22 PM
I made a couple of perfectly executed toads this morning, the left one looks burned in the picture but obviously isn’t
(https://uploads.tapatalk-cdn.com/20211212/c0aad3684d2419737ae041da9181221b.jpg)

No, it's burned.
Title: Re: cooking
Post by: Kat Kid on December 15, 2021, 06:28:36 PM
Guys!!!!!

Missed you. Also, spicy Thai duck burgers with peanut sauce and jalapeño Sriracha slaw.

Had a couple pounds of duck in the freezer that needed to go. (https://uploads.tapatalk-cdn.com/20211216/ade91de79922a8ff61e0929b311e9f0d.jpg)

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fantastic
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 12:00:39 PM
Anybody know of a good hamburger dip I can make tonight for the Chiefs game? I've looked up a few online and they look simple, but I didn't know if any of my gE friends had any good recipes out there.
Title: Re: cooking
Post by: mocat on December 16, 2021, 12:45:14 PM
a good what now
Title: Re: cooking
Post by: Spracne on December 16, 2021, 12:46:26 PM
Do you have a blender and some burgers on hand?
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 01:12:54 PM
 :curse:

You guys are fake midwesterners if you've never heard of hamburger dip.
Title: Re: cooking
Post by: Brock Landers on December 16, 2021, 01:22:46 PM
Dude there's like 3 ingredients in that, don't overthink it.
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 01:25:27 PM
FINE!
Title: Re: cooking
Post by: steve dave on December 16, 2021, 01:29:11 PM
I have no prior awareness of “hamburger dip”
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 01:30:32 PM
It's Velveeta and hamburger and a salsa mix and it's delicious.
Title: Re: cooking
Post by: catastrophe on December 16, 2021, 01:30:37 PM
When I go to Wendy’s I sometimes dip my burger in the ranch. Is that what you had in mind?
Title: Re: cooking
Post by: Rage Against the McKee on December 16, 2021, 01:31:58 PM
I would probably go with half ground beef, half hot sausage if I were going to attempt to make it. Also throw in hot rotel, not salsa.
Title: Re: cooking
Post by: michigancat on December 16, 2021, 01:32:43 PM
It's Velveeta and hamburger and a salsa mix and it's delicious.

no one calls it hamburger dip
Title: Re: cooking
Post by: Tobias on December 16, 2021, 01:34:03 PM
i guess that would explain why i've literally never heard that phrase
Title: Re: cooking
Post by: Brock Landers on December 16, 2021, 01:38:24 PM
I wasn't even 100% sure that's what Wacky was referring to, I just made a lucky guess lol
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 01:39:08 PM
It's Velveeta and hamburger and a salsa mix and it's delicious.

no one calls it hamburger dip
https://www.google.com/search?q=hamburger+dip&rlz=1C1GCEU_enUS843US843&oq=ham&aqs=chrome.1.69i59l2j69i57j46i433i512j0i433i512j46i131i433j46i512l2j46i199i291i433i512j46i433i512.2927j0j15&sourceid=chrome&ie=UTF-8
Title: Re: cooking
Post by: WillieWatanabe on December 16, 2021, 01:40:02 PM
Velveeta, ground beef, mushroom soup, rotel, garlic chowder.
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 01:42:32 PM
Velveeta, ground beef, mushroom soup, rotel, garlic chowder.
:cheers: Thank you!
Title: Re: cooking
Post by: CHONGS on December 16, 2021, 01:47:17 PM
You might as well just go feed a dog some spoiled ground beef and follow it around for a while with a bowl to catch its vomit.
Title: Re: cooking
Post by: CHONGS on December 16, 2021, 01:47:57 PM
Serve with pita points.
Title: Re: cooking
Post by: Cire on December 16, 2021, 01:53:38 PM
I was thinking the raw hamburger stuff they eat out in western kansas
Title: Re: cooking
Post by: star seed 7 on December 16, 2021, 01:57:13 PM
I legit thought it was something you dip a hamburger patty in before throwing it on the grill, like a batter or something.
Title: Re: cooking
Post by: 420seriouscat69 on December 16, 2021, 02:10:56 PM
You might as well just go feed a dog some spoiled ground beef and follow it around for a while with a bowl to catch its vomit.
YOU'RE A MONSTER!
Title: Re: cooking
Post by: mocat on December 16, 2021, 03:29:59 PM
i am making queso tonight with an extra helping of sodium citrate
Title: Re: cooking
Post by: cDubya on December 16, 2021, 05:23:35 PM
i am making queso tonight with an extra helping of sodium citrate
That stuff changes the cheese game entirely. Stud level move.
Title: Re: cooking
Post by: 420seriouscat69 on December 17, 2021, 08:38:30 AM
I enjoyed the dip, gang.
Title: Re: cooking
Post by: CHONGS on December 17, 2021, 08:40:09 AM
I enjoyed the dip, gang.
In order to keep them from losing, you might have to make your  lucky dog puke dip for every Chiefs game from now on. 
Title: Re: cooking
Post by: 420seriouscat69 on December 17, 2021, 08:46:44 AM
I enjoyed the dip, gang.
In order to keep them from losing, you might have to make your  lucky dog puke dip for every Chiefs game from now on.
I told Mrs. Wacky this last night. I'm willing to do what I have to do for the better good.
Title: Re: cooking
Post by: WillieWatanabe on December 17, 2021, 09:02:29 AM
 :billdance:
Title: Re: cooking
Post by: IPA4Me on December 17, 2021, 09:45:14 AM
I enjoyed the dip, gang.
Which recipe did you use?

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Title: Re: cooking
Post by: 420seriouscat69 on December 17, 2021, 10:07:05 AM
I enjoyed the dip, gang.
Which recipe did you use?

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Went with this one:

https://www.youtube.com/watch?v=SbNvOf9UG5Y

Pound of hamburger, pound of hot sausage, can of mushroom soup, One hot salsa (Margaritas salsa), and a thing of Velveeta. It was pretty damn good and simple.
Title: Re: cooking
Post by: AST on December 17, 2021, 06:22:37 PM
Birria nacho night at the house

(https://uploads.tapatalk-cdn.com/20211218/ada03c737cac48aaeb688d06b7a0f68d.jpg)


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Title: Re: cooking
Post by: Tobias on December 17, 2021, 06:28:40 PM
those are definitely not friday night "nachos"
Title: Re: cooking
Post by: AST on December 17, 2021, 06:30:48 PM
Damnit, did I sleep through an entire day again?
Title: Re: cooking
Post by: Rage Against the McKee on December 17, 2021, 06:32:42 PM
Birria nacho night at the house

(https://uploads.tapatalk-cdn.com/20211218/ada03c737cac48aaeb688d06b7a0f68d.jpg)


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That looks like a really good hamburger dip.
Title: Re: cooking
Post by: waks on December 17, 2021, 07:38:16 PM
Birria nacho night at the house

(https://uploads.tapatalk-cdn.com/20211218/ada03c737cac48aaeb688d06b7a0f68d.jpg)


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So what makes them birria, exactly? You didn't use lamb did you? I had some quesabirria tacos yesterday that were absolutely phenomenal but were beef. Is it just the use of au jus that makes them birria?
Title: Re: cooking
Post by: pissclams on December 17, 2021, 07:55:42 PM
yes
Title: Re: cooking
Post by: cDubya on December 18, 2021, 03:32:32 PM
We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.
Title: Re: cooking
Post by: michigancat on December 18, 2021, 04:17:17 PM
We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.

post the recipe
Title: Re: cooking
Post by: CHONGS on December 18, 2021, 06:29:41 PM
I have to learn how to make my own gyro/kebab meats.
Title: Re: cooking
Post by: CHONGS on December 18, 2021, 06:30:35 PM
I guess the first thing is I need to get the rotating thing.
Title: Re: cooking
Post by: AST on December 18, 2021, 06:58:18 PM
And a reflecty thing.  And a machete-like knife.
Title: Re: cooking
Post by: cDubya on December 19, 2021, 10:20:13 AM
We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.

post the recipe
Can do. Guarantee AST has a better one, but this is what we did. Also, gotta cross post, it's an InstaPot recipe.

Heads up, it was a little cinnamon heavy for me, but I don't like cinnamon much at all anyway.

https://www.pressurecookrecipes.com/instant-pot-birria/
Title: Re: cooking
Post by: cDubya on December 21, 2021, 05:09:58 PM
Air Fryer chicken thighs. So easy, and still so damn delicious. (https://uploads.tapatalk-cdn.com/20211221/8785355960cfc97745bf2f6350fd0c60.jpg)
Title: Re: cooking
Post by: catastrophe on December 21, 2021, 05:52:03 PM
What’s that thing like to clean?
Title: Re: cooking
Post by: Spracne on December 21, 2021, 05:53:37 PM
What’s that thing like to clean?

Like, for your housekeeper??
Title: Re: cooking
Post by: Katpappy on December 21, 2021, 06:58:37 PM
What’s that thing like to clean?

Like, for your housekeeper??

My housekeeper as 8 fingers and two thumbs and they are attached to my body.  :cool:
Title: Re: cooking
Post by: michigancat on December 21, 2021, 08:41:31 PM
We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.

post the recipe
Can do. Guarantee AST has a better one, but this is what we did. Also, gotta cross post, it's an InstaPot recipe.

Heads up, it was a little cinnamon heavy for me, but I don't like cinnamon much at all anyway.

https://www.pressurecookrecipes.com/instant-pot-birria/
Nice
Title: Re: cooking
Post by: michigancat on December 21, 2021, 08:43:19 PM
I made homemade egg nog tonight. Probably worth it! I think I'll do a double batch next time to make it more worth it.

https://tastesbetterfromscratch.com/homemade-eggnog/
Title: Re: cooking
Post by: steve dave on December 21, 2021, 08:57:46 PM
I have never had eggnog because the name is gross as crap. I assumed it didn’t actually have eggs in it. Nope!

lmao at this. Throw it in a mixer and this is meringue, right? You just drink it without whipping it up?

(https://uploads.tapatalk-cdn.com/20211222/de2767fe06300087ae7a4251651a7060.jpg)
Title: Re: cooking
Post by: steve dave on December 21, 2021, 08:58:47 PM
Wait, whites v yolks. That’s the difference.
Title: Re: cooking
Post by: catastrophe on December 21, 2021, 09:31:58 PM
Wait, whites v yolks. That’s the difference.
I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).

https://altonbrown.com/wprm_print/6844
Title: Re: cooking
Post by: Cire on December 21, 2021, 10:36:47 PM
Sis In law makes egg nog and it’s friggin awesome


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Title: Re: cooking
Post by: michigancat on December 22, 2021, 06:37:08 AM
Wait, whites v yolks. That’s the difference.
I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).

https://altonbrown.com/wprm_print/6844
Worth trying! Maybe next year!
Title: Re: cooking
Post by: star seed 7 on December 22, 2021, 07:48:38 AM
I will never drink anything called "nog"
Title: Re: cooking
Post by: mocat on December 22, 2021, 08:49:39 AM
Wait, whites v yolks. That’s the difference.
I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).

https://altonbrown.com/wprm_print/6844

that is pretty cool
Title: Re: cooking
Post by: cDubya on December 22, 2021, 11:06:57 AM
What’s that thing like to clean?
Simple button push to detach the basket from the main unit, then wash 2 pieces. Used some Dawn Powerwash spray foam and it was even easier than it used to be.

Tried to upload a pic, but tapatalk/my hill jack internet is acting up. You get the idea. It's easy.
Title: Re: cooking
Post by: Spracne on December 22, 2021, 12:02:04 PM
Wait, whites v yolks. That’s the difference.
I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).

https://altonbrown.com/wprm_print/6844

that is pretty cool

I know someone who makes this same recipe, and I can confirm it's both delicious and very boozey.
Title: Re: cooking
Post by: Cire on December 24, 2021, 05:40:45 PM
Oh boy

Pork loin stuffed with Werner’s holiday sausage and home made stuffing

(https://uploads.tapatalk-cdn.com/20211224/243cfd6228ab3a371b9b0a40ce41ca0c.jpg)


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Title: Re: cooking
Post by: steve dave on December 24, 2021, 05:42:02 PM
holy crap cire
Title: Re: cooking
Post by: steve dave on December 24, 2021, 05:43:33 PM
whole foods delivered me $100 in ~8 oz beef tenderloin steaks instead of the actual whole center cut tenderloin I thought I ordered. so we're having steaks. which will be good but kinda pissed off.
Title: Re: cooking
Post by: steve dave on December 24, 2021, 05:44:57 PM
still going to put some dang horseradish sauce on them though. it's christmas you dillholes.
Title: Re: cooking
Post by: Cire on December 24, 2021, 06:54:46 PM
still going to put some dang horseradish sauce on them though. it's christmas you dillholes.
I like to buy one creamy ‘adish and one extra spicy and mix


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Title: Re: cooking
Post by: KST8FAN on December 24, 2021, 07:21:25 PM
Oh boy

Pork loin stuffed with Werner’s holiday sausage and home made stuffing

(https://uploads.tapatalk-cdn.com/20211224/243cfd6228ab3a371b9b0a40ce41ca0c.jpg)


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How does one stuff a pork loin?


Tom

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Title: Re: cooking
Post by: Cire on December 24, 2021, 07:48:41 PM
Hard to explain but you could YouTube it.

Stuffing was a traditional bread crumb herb stuffing. Specialty sausage cooked pre stuffing. Then spread it and roll it. Truss with wine and roast.


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Title: Re: cooking
Post by: Kat Kid on December 24, 2021, 08:49:31 PM
Wife made mostaccioli and an apple pie and a chess pie and it was very good.(https://uploads.tapatalk-cdn.com/20211225/a61764b16a14e8a337aa0aceec0ac763.jpg)

Here are the remains as I am picking up.
Title: Re: cooking
Post by: Cire on December 24, 2021, 08:59:47 PM
What’s chess pie???


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Title: Re: cooking
Post by: Kat Kid on December 24, 2021, 09:03:01 PM
Basically, Pecan pie filling no pecans. It is like sugar and butter.
Title: Re: cooking
Post by: steve dave on December 24, 2021, 09:06:58 PM
Wife made mostaccioli and an apple pie and a chess pie and it was very good.(https://uploads.tapatalk-cdn.com/20211225/a61764b16a14e8a337aa0aceec0ac763.jpg)

Here are the remains as I am picking up.

incredible presentation as well. merry christmas kat kid!
Title: Re: cooking
Post by: Cire on December 24, 2021, 10:43:45 PM
Basically, Pecan pie filling no pecans. It is like sugar and butter.
Ohhhh. Would


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Title: Re: cooking
Post by: Cire on December 25, 2021, 06:55:32 PM
(https://uploads.tapatalk-cdn.com/20211226/4b3d69d372dab69470faf9f16c36e143.jpg)
Merry meatmas


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Title: Re: cooking
Post by: Sandstone Outcropping on December 25, 2021, 09:29:42 PM
Food looks incredible. Enjoy.
Title: Re: cooking
Post by: cDubya on December 27, 2021, 02:14:06 PM
Post-Christmas ham usage #1: quiche! (x2 bc I'm a fatso) (https://uploads.tapatalk-cdn.com/20211227/729963092873e9b0774f5b8eae2aa93d.jpg)
Title: Re: cooking
Post by: Cire on December 27, 2021, 02:55:03 PM
Yum. I love ham and eggs


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Title: Re: cooking
Post by: CHONGS on December 27, 2021, 03:04:46 PM
Day after Christmas is a great time to buy ham.   
Title: Re: cooking
Post by: cDubya on December 27, 2021, 03:38:30 PM
Day after Christmas is a great time to buy ham.
Sure, or use the leftover 5lbs. Heh.
Title: Re: cooking
Post by: nicname on December 27, 2021, 03:40:15 PM
(https://uploads.tapatalk-cdn.com/20211226/4b3d69d372dab69470faf9f16c36e143.jpg)
Merry meatmas


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Wow!
Title: Re: cooking
Post by: CHONGS on January 05, 2022, 07:47:29 PM
French onion soup!!

(https://uploads.tapatalk-cdn.com/20220106/97b67e91fa9b572f373b7c16a0169423.jpg)

(https://uploads.tapatalk-cdn.com/20220106/fe9b2275f0306e9f232ec5079426dccd.jpg)

About to mix in the port.
Title: Re: cooking
Post by: Cire on January 05, 2022, 08:12:00 PM
That looks awesome.

I made French onion after Christmas with broth made from the rib roast bones.


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Title: Re: cooking
Post by: slackcat on January 06, 2022, 08:46:31 AM
yummy
Title: Re: cooking
Post by: Institutional Control on January 06, 2022, 06:07:22 PM
i am making queso tonight with an extra helping of sodium citrate
This post changed my life.


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Title: Re: cooking
Post by: waks on January 06, 2022, 08:54:51 PM
i am making queso tonight with an extra helping of sodium citrate
This post changed my life.


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I've seen mocat like three times in the last six months and he's mentioned sodium citrate each time  :lol:
Title: Re: cooking
Post by: mocat on January 06, 2022, 09:00:44 PM
i am making queso tonight with an extra helping of sodium citrate
This post changed my life.


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I've seen mocat like three times in the last six months and he's mentioned sodium citrate each time 

I am an evangelist
Title: Re: cooking
Post by: Institutional Control on January 06, 2022, 09:22:42 PM
It’s how God intended cheese to be eaten.


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Title: Re: cooking
Post by: AST on January 08, 2022, 09:35:35 PM
Had a couple whole axis tenderloins in the freezer so I decided to section it in 3, cook them all and use one section now and other 2 back to freezer to use later.

Seared and then sealed with rosemary and thyme. 132 for 5 hours.

Made a stroganoff-inspired meal tonight with it leaned heavy on the broth:cream to get more of a soupiness out of it. Not my best looking effort but I was shooting from the hip and the taste was there.

(https://uploads.tapatalk-cdn.com/20220109/935e63493f8836483590e0a1e03a1c53.jpg)


(https://uploads.tapatalk-cdn.com/20220109/ba813da27614bcd5223a54adef6fbace.jpg)


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Title: Re: cooking
Post by: waks on January 09, 2022, 05:37:19 AM
How does axis compare to venison?
Title: Re: cooking
Post by: AST on January 09, 2022, 07:59:37 AM
How does axis compare to venison?

Less game tasting.  It is the best tasting game animal imo. 
Title: Re: cooking
Post by: pissclams on January 09, 2022, 08:50:46 AM
i wonder if, when humans first started eating hot dogs, they were really gamey and then as they became domesticated they started tasting boss
Title: Re: cooking
Post by: Spracne on January 09, 2022, 12:55:33 PM
i wonder if, when humans first started eating hot dogs, they were really gamey and then as they became domesticated they started tasting boss

Great installment of Sunday Ponderings, with clams.
Title: Re: cooking
Post by: steve dave on January 09, 2022, 02:26:32 PM
stew szn

(https://uploads.tapatalk-cdn.com/20220109/3f4f6dddc9952bc5bde440d0f8cda362.jpg)
Title: Re: cooking
Post by: Spracne on January 09, 2022, 02:28:15 PM
It's about thyme.
Title: Re: cooking
Post by: michigancat on January 10, 2022, 06:00:45 PM
I made silken tofu stew this weekend!

https://youtu.be/BvZ9m3Bikuw

We had to go to an H Mart in Manhattan to get dried anchovies and they only had tiny ones so not sure if I used enough but it was delicious
Title: Re: cooking
Post by: AST on January 11, 2022, 08:48:35 AM
I want to swim in that bowl of stew while eating it.   Think Bob & Doug McKenzie but with stew instead of beer.

Title: Re: cooking
Post by: Cire on January 14, 2022, 09:36:54 PM
https://twitter.com/penzeysspices/status/1482144438398898183?s=21


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Title: Re: cooking
Post by: catastrophe on January 14, 2022, 11:25:25 PM
That’s amazing. I had no idea Penzys was that ballsy.
Title: Re: cooking
Post by: Cire on January 16, 2022, 12:56:54 PM
Whipped up some home made ramen broth from chicken thighs

Just used packaged ramen noodles

(https://uploads.tapatalk-cdn.com/20220116/3931f4961e0850b501d82bd81d966987.jpg)


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Title: Re: cooking
Post by: Spracne on January 16, 2022, 01:09:45 PM
https://twitter.com/penzeysspices/status/1482144438398898183?s=21


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Wow. #blueanon nation will stop at nothing to foment unrest and perpetuate lies.
Title: Re: cooking
Post by: ben ji on January 17, 2022, 11:45:27 AM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
Title: Re: cooking
Post by: michigancat on January 17, 2022, 12:22:31 PM
I've never heard of them
Title: Re: cooking
Post by: Spracne on January 17, 2022, 12:24:17 PM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.

It seems to me that Penzeys has been around a hell of a lot longer than that. 
Title: Re: cooking
Post by: Institutional Control on January 17, 2022, 12:34:04 PM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.

It seems to me that Penzeys has been around a hell of a lot longer than that.

36 years per Wikipedia.
Title: Re: cooking
Post by: OB_Won on January 17, 2022, 02:40:37 PM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.

It seems to me that Penzeys has been around a hell of a lot longer than that.
+
Title: Re: cooking
Post by: Spracne on January 17, 2022, 02:42:19 PM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.

It seems to me that Penzeys has been around a hell of a lot longer than that.
+

I am 10+ years old.
Title: Re: cooking
Post by: OB_Won on January 17, 2022, 02:49:15 PM
That’s amazing. I had no idea Penzys was that ballsy.

They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.

I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.

It seems to me that Penzeys has been around a hell of a lot longer than that.
+

I am 10+ years old.
I made <= $2M last year.
Title: Re: cooking
Post by: yoga-like_abana on January 19, 2022, 07:55:51 PM
(https://uploads.tapatalk-cdn.com/20220120/62f7e3f20d6175cd31b2599c6212191b.jpg)
Soo in a dad move I got the last of the link but easy dinner for us. Mashed potatoes, sauerkraut and pork link sausage. We have this about once a month and I love it every time.


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Title: Re: cooking
Post by: yoga-like_abana on January 19, 2022, 08:03:41 PM
(https://uploads.tapatalk-cdn.com/20220120/5a7c62cffcb5f606bc54ee5985451c9e.jpg)
Also dark beer to tap into zee German side


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Title: Re: cooking
Post by: Spracne on January 19, 2022, 11:13:49 PM
What's wrong with your thumb?
Title: Re: cooking
Post by: Katpappy on January 19, 2022, 11:48:38 PM
(https://uploads.tapatalk-cdn.com/20220120/62f7e3f20d6175cd31b2599c6212191b.jpg)
Soo in a dad move I got the last of the link but easy dinner for us. Mashed potatoes, sauerkraut and pork link sausage. We have this about once a month and I love it every time.


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WE had that at Grade school and High school.  Two of my classmates' moms were cooks and switched to High school when we started High School, so we had a lot of the same food at the two schools.
Title: Re: cooking
Post by: Cire on January 20, 2022, 05:50:05 AM
My mom used to make mashed potatoes, onion and bell peppers diced. And cut up sausage baked in a casserole and called it wiener puff. Lololol


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Title: Re: cooking
Post by: Institutional Control on January 20, 2022, 09:19:44 AM
What's wrong with your thumb?

You're trying to be cuticle.  His thumb is perfectly normal.
Title: Re: cooking
Post by: CHONGS on January 23, 2022, 12:55:03 PM
Conchas getting ready for their second rise

(https://uploads.tapatalk-cdn.com/20220123/91c02d4bc2d159ea74d0f4aac6deae03.jpg)
Title: Re: cooking
Post by: CHONGS on January 23, 2022, 01:57:47 PM
Came out well, but I made too many

(https://uploads.tapatalk-cdn.com/20220123/74c552fe41425f7bfad571dac332de9b.jpg)
Title: Re: cooking
Post by: AST on January 23, 2022, 03:14:02 PM
Awesome.
Title: Re: cooking
Post by: Institutional Control on January 23, 2022, 03:55:35 PM
I’ve never seen or heard of a concha before but that looks good.


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Title: Re: cooking
Post by: Katpappy on January 23, 2022, 07:05:46 PM
What's it made of and what is it? :dunno:
Title: Re: cooking
Post by: CHONGS on January 23, 2022, 07:50:18 PM
https://en.m.wikipedia.org/wiki/Concha_(bread)
Title: Re: cooking
Post by: bucket on January 23, 2022, 07:59:16 PM
Came out well, but I made too many

 :gocho:
Title: cooking
Post by: DaBigTrain on January 30, 2022, 10:21:29 AM
Sausage egg and cheese tacos with green Chile enchilada sauce

(https://uploads.tapatalk-cdn.com/20220130/f6245a01c1cb09a6c1b0c8a2b743ccdd.jpg)
Title: Re: cooking
Post by: pissclams on January 30, 2022, 10:26:31 AM
delicious
Title: Re: cooking
Post by: Spracne on January 30, 2022, 10:27:56 AM
Nothing like cheese straight off the block.
Title: Re: cooking
Post by: steve dave on January 30, 2022, 10:38:22 AM
going to make instant pot red beans a rice today. pics incoming unless I forget and/or it looks shitty.
Title: Re: cooking
Post by: KST8FAN on January 30, 2022, 11:13:03 AM
Sausage egg and cheese tacos with green Chile enchilada sauce

(https://uploads.tapatalk-cdn.com/20220130/f6245a01c1cb09a6c1b0c8a2b743ccdd.jpg)
Looks good BT.  A- on that countertop too.


Tom

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Title: Re: cooking
Post by: AST on January 30, 2022, 06:28:04 PM
Got cute and made a Banh Mi za on the Primo tonight while utilizing asome previously smoked pork belly.  Used a cilantro & garlic aioli for the sauce.  Srs, best pizza I have ever had.

Not pictured is a hot soppressata, bell pepper, and onion.

(https://uploads.tapatalk-cdn.com/20220131/86a909e37c8accf3174fac03adec31fa.jpg)

(https://uploads.tapatalk-cdn.com/20220131/d1b06b5406d3f01600de8c7b107d7d0d.jpg)

(https://uploads.tapatalk-cdn.com/20220131/d2840f8b4b9231711698bd6832a0d1af.jpg)

(https://uploads.tapatalk-cdn.com/20220131/f932ead63d8f8c39d33735e368e992bc.jpg)


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Title: Re: cooking
Post by: steve dave on January 30, 2022, 07:01:35 PM
well now I'm not posting mine. thanks a lot ast.
Title: Re: cooking
Post by: AST on January 30, 2022, 07:44:52 PM
well now I'm not posting mine. thanks a lot ast.

I checked with the boss and he says there is still enough server space left for you to post yours.
Title: Re: cooking
Post by: AST on February 03, 2022, 05:44:18 PM
Started a big pot of Chili Colorado this morning for snow day.  Reaping the rewards now!

(https://uploads.tapatalk-cdn.com/20220203/a6c958eb1ed9e713cabdbaee22db33bc.jpg)


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Title: Re: cooking
Post by: AST on February 05, 2022, 09:54:42 AM
Quiche with a sweet potato crust as I am trying to not be so fat.  Bacon, spinach, mushroom, & leek filling.  Homemade fermented Fresno Sriracha.

And you are correct, I do need to clean my cooktop.

(https://uploads.tapatalk-cdn.com/20220205/3a4ff97721c865f0e86fecf3fc2af65c.jpg)

(https://uploads.tapatalk-cdn.com/20220205/1de146ef744b8b2891af8587104bf492.jpg)

(https://uploads.tapatalk-cdn.com/20220205/1c1bb2cda3af7b3ebffd9d203549c2d6.jpg)

(https://uploads.tapatalk-cdn.com/20220205/5f0b1751c3b82687173dcd26cfb48f6e.jpg)


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Title: Re: cooking
Post by: catastrophe on February 05, 2022, 09:58:09 AM
That quiche makes me wonder if I actually like quiche but have only had crappy quiche my whole life.
Title: Re: cooking
Post by: bucket on February 05, 2022, 10:19:59 AM
I love quiche.  :drool: :drool:
Title: Re: cooking
Post by: Spracne on February 05, 2022, 11:14:47 AM
That quiche makes me wonder if I actually like quiche but have only had crappy quiche my whole life.

It's egg casserole. What's not to love?
Title: Re: cooking
Post by: waks on February 05, 2022, 02:06:28 PM
That quiche makes me wonder if I actually like quiche but have only had crappy quiche my whole life.

It's egg casserole. What's not to love?
I'm not usually a huge fan of the pie crust they come with.
Title: Re: cooking
Post by: pissclams on February 05, 2022, 02:40:39 PM
if someone tried to serve me quiche, i’d slap them upside the face with a hot mop
Title: Re: cooking
Post by: Kat Kid on February 05, 2022, 02:50:58 PM
Started a big pot of Chili Colorado this morning for snow day.  Reaping the rewards now!

(https://uploads.tapatalk-cdn.com/20220203/a6c958eb1ed9e713cabdbaee22db33bc.jpg)


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Omg


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Title: Re: cooking
Post by: cDubya on February 05, 2022, 03:00:33 PM
Welp, guess I'm never posting quiche again. Lol
Title: Re: cooking
Post by: Cire on February 05, 2022, 05:05:36 PM
Quiche with a sweet potato crust as I am trying to not be so fat.  Bacon, spinach, mushroom, & leek filling.  Homemade fermented Fresno Sriracha.

And you are correct, I do need to clean my cooktop.

(https://uploads.tapatalk-cdn.com/20220205/3a4ff97721c865f0e86fecf3fc2af65c.jpg)

(https://uploads.tapatalk-cdn.com/20220205/1de146ef744b8b2891af8587104bf492.jpg)

(https://uploads.tapatalk-cdn.com/20220205/1c1bb2cda3af7b3ebffd9d203549c2d6.jpg)

(https://uploads.tapatalk-cdn.com/20220205/5f0b1751c3b82687173dcd26cfb48f6e.jpg)


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It’s beautiful


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Title: Re: cooking
Post by: Spracne on February 05, 2022, 05:07:01 PM
Shuiche ... :Wha:
Title: Re: cooking
Post by: steve dave on February 05, 2022, 08:26:06 PM
it looks like diarrhea and I would not eat it
Title: Re: cooking
Post by: chum1 on February 06, 2022, 03:06:08 PM
I'm always hearing lots of people talk about Bagel Bites. When I try to make them, they get so hard thst it us difficult to chew them. Does anyone have any cooking tips on this?
Title: Re: cooking
Post by: Spracne on February 06, 2022, 03:19:36 PM
I'm always hearing lots of people talk about Bagel Bites. When I try to make them, they get so hard thst it us difficult to chew them. Does anyone have any cooking tips on this?

They need to be briefly blanched in chicken or vegetable stock before baking.
Title: cooking
Post by: steve dave on February 06, 2022, 03:22:17 PM
hearing lots of people talking about bagel bites
Title: Re: cooking
Post by: chum1 on February 06, 2022, 04:41:35 PM
They need to be briefly blanched in chicken or vegetable stock before baking.

That sounds like a lot of work. Cookin' ain't easy!

hearing lots of people talking about bagel bites

Ninja, SypherPK, SmallAnt, MrFreshAsian, LazarBeam, and so on.
Title: Re: cooking
Post by: catastrophe on February 06, 2022, 04:45:06 PM
I don’t think I’ll ever reach an amount of wealth in my lifetime where bagel bites don’t feel like some kind of luxury item to me.
Title: Re: cooking
Post by: waks on February 08, 2022, 01:15:54 AM
Are we talking about these?

https://www.youtube.com/watch?v=pQBan9MOy60

 :confused:
Title: Re: cooking
Post by: cDubya on February 12, 2022, 05:35:01 PM
Where the heck do I post these bad boys? (https://uploads.tapatalk-cdn.com/20220212/7d9e036ee1d8c372464f094aa8b7e37d.jpg)
Title: Re: cooking
Post by: ben ji on February 12, 2022, 08:32:01 PM
Where the heck do I post these bad boys? (https://uploads.tapatalk-cdn.com/20220212/7d9e036ee1d8c372464f094aa8b7e37d.jpg)
I love me some oysters. Whole foods used to sell them for a dollar each on Fridays but I'm not sure if they still do.
Title: Re: cooking
Post by: TheHamburglar on March 31, 2022, 04:30:34 PM
Bought a Thermapen One. Pretty excited.
Title: Re: cooking
Post by: NickAranda on April 02, 2022, 08:44:14 AM
Yup, books and a lot of youtube videos, Its all depend on interest. I find fun in  cooking so I have a complete wardrobe for cookbooks.
My most recent purchase is Himalayan salt block cookbook by salty sistas I purchased online (https://saltpur.co.za)
Title: Re: cooking
Post by: pissclams on April 02, 2022, 10:09:25 AM
Yup, books and a lot of youtube videos, Its all depend on interest. I find fun in  cooking so I have a complete wardrobe for cookbooks.
My most recent purchase is Himalayan salt block cookbook by salty sistas I purchased online (https://saltpur.co.za)

i’d like to know more about the wardrobe
Title: Re: cooking
Post by: Institutional Control on April 06, 2022, 10:17:30 AM
The only thing I like better than Himalayan salt is Hungarian paprika.
Title: Re: cooking
Post by: mocat on April 06, 2022, 10:43:25 PM
https://twitter.com/greenTetra_/status/1511822702113345536?t=nyKKLTrsT_X8i5SxBJPZrw&s=19
Title: Re: cooking
Post by: steve dave on April 06, 2022, 10:53:54 PM
My favorite part was when he dumped in three (3) tall boys.
Title: Re: cooking
Post by: chum1 on June 09, 2022, 07:18:34 PM
Cooking tip: frozen sliced garlic bread is okay when heated using a regular toaster. Not great, but not terrible either.
Title: Re: cooking
Post by: AST on September 24, 2022, 08:21:17 PM
Pick up Half Baked Harvest over the summer and have been waiting for cooler weather to try to put my own spin on some of the recipes. Set my sights on the Chipotle Corn Chowder today. My take on it was bold, sweet, & spicy.

I smoked all the vegetables. Substituted vidalia onions to get a nice sweetness. That was needed to help balance the dish as I added habaneros & serranos. Garnished as prescribed in recipe but substituted crema fresca for greek yogurt.

The result was better than I hoped for. This soup now sits alone at the top of my soup power rankings. Wife loved it as well, even with the pretty substantial heat. She took one spoonful out of pot and then filled her bowl with it and said she will have the Zuppa Toscana I made for her tomorrow.

Yes, I made 3 soups today. Those two and birria. It is #soupszn and the freezer needs some quarts for quick and easy reheat meals.

(https://uploads.tapatalk-cdn.com/20220925/da53fdc409648cd9820de6f1eb32d224.jpg)

(https://uploads.tapatalk-cdn.com/20220925/558547376c8102ba50cb72b4da4449d3.jpg)

(https://uploads.tapatalk-cdn.com/20220925/4389632aa1aa577c8f00d28997b849df.jpg)

(https://uploads.tapatalk-cdn.com/20220925/a34060e401a9108065eced1b685d87d1.jpg)


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Title: Re: cooking
Post by: mocat on September 24, 2022, 08:51:10 PM
Love it
Title: Re: cooking
Post by: Cire on September 24, 2022, 08:52:44 PM
Nice


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Title: Re: cooking
Post by: Spracne on September 24, 2022, 09:07:16 PM
As always, presentation is top notch. AST understands all too well that we eat, first, with our eyes.
Title: Re: cooking
Post by: AST on September 25, 2022, 08:33:16 AM
Thanks guys.

Picking up where I left off yesterday. Birria finished up around 10pm as EMAW was finishing business in Norman. For breakfast this morning, Quesadillas con Birria y Oaxaca. And of course consommé for dipping.

(https://uploads.tapatalk-cdn.com/20220925/1607de08b5adba9168f2bc29ba48b41c.jpg)


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Title: Re: cooking
Post by: 8manpick on September 25, 2022, 08:36:55 AM
That Vitamix flex tho… :love:
Title: Re: cooking
Post by: AST on September 25, 2022, 08:44:42 AM
That Vitamix flex tho… :love:

It was a top 3 motivator for me having a kid.  I could finally perform the mental gymnastics necessary to justify the purchase.  I made all baby food, right up to the penny where it paid for itself and then it became my Vitamix for my evil purposes.
Title: Re: cooking
Post by: cDubya on September 25, 2022, 03:34:42 PM
I missed this thread so much.

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Title: Re: cooking
Post by: AST on September 25, 2022, 06:01:26 PM
Zuppa Toscana my wife requested.  Delish.  Fin.

(https://uploads.tapatalk-cdn.com/20220925/9b6264f15beb2a72456afdca70d5ed84.jpg)


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Title: Re: cooking
Post by: Stupid Fitz on September 26, 2022, 10:45:43 AM
Pick up Half Baked Harvest over the summer and have been waiting for cooler weather to try to put my own spin on some of the recipes. Set my sights on the Chipotle Corn Chowder today. My take on it was bold, sweet, & spicy.

I smoked all the vegetables. Substituted vidalia onions to get a nice sweetness. That was needed to help balance the dish as I added habaneros & serranos. Garnished as prescribed in recipe but substituted crema fresca for greek yogurt.

The result was better than I hoped for. This soup now sits alone at the top of my soup power rankings. Wife loved it as well, even with the pretty substantial heat. She took one spoonful out of pot and then filled her bowl with it and said she will have the Zuppa Toscana I made for her tomorrow.

Yes, I made 3 soups today. Those two and birria. It is #soupszn and the freezer needs some quarts for quick and easy reheat meals.

(https://uploads.tapatalk-cdn.com/20220925/da53fdc409648cd9820de6f1eb32d224.jpg)

(https://uploads.tapatalk-cdn.com/20220925/558547376c8102ba50cb72b4da4449d3.jpg)

(https://uploads.tapatalk-cdn.com/20220925/4389632aa1aa577c8f00d28997b849df.jpg)

(https://uploads.tapatalk-cdn.com/20220925/a34060e401a9108065eced1b685d87d1.jpg)


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Recipe for the corn chowder? looks great. I love to spoke veggies, especially for salsa.
Title: Re: cooking
Post by: AST on September 26, 2022, 10:56:00 AM
I can not find it online.  I will take a picture of the page in the book tonight and post it.
Title: Re: cooking
Post by: Spracne on September 26, 2022, 10:58:13 AM
Just noticed the spoon. This could go in my "Reflections of SD" coffee table book.
Title: Re: cooking
Post by: waks on September 26, 2022, 11:18:47 AM
Just noticed the spoon. This could go in my "Reflections of SD" coffee table book.
That would be odd considering it's a reflection of AST...
Title: Re: cooking
Post by: Spracne on September 26, 2022, 11:47:44 AM
Just noticed the spoon. This could go in my "Reflections of SD" coffee table book.
That would be odd considering it's a reflection of AST...

Epilogue.
Title: Re: cooking
Post by: AST on September 26, 2022, 05:12:23 PM
Pick up Half Baked Harvest over the summer and have been waiting for cooler weather to try to put my own spin on some of the recipes. Set my sights on the Chipotle Corn Chowder today. My take on it was bold, sweet, & spicy.

I smoked all the vegetables. Substituted vidalia onions to get a nice sweetness. That was needed to help balance the dish as I added habaneros & serranos. Garnished as prescribed in recipe but substituted crema fresca for greek yogurt.

The result was better than I hoped for. This soup now sits alone at the top of my soup power rankings. Wife loved it as well, even with the pretty substantial heat. She took one spoonful out of pot and then filled her bowl with it and said she will have the Zuppa Toscana I made for her tomorrow.

Yes, I made 3 soups today. Those two and birria. It is #soupszn and the freezer needs some quarts for quick and easy reheat meals.

(https://uploads.tapatalk-cdn.com/20220925/da53fdc409648cd9820de6f1eb32d224.jpg)

(https://uploads.tapatalk-cdn.com/20220925/558547376c8102ba50cb72b4da4449d3.jpg)

(https://uploads.tapatalk-cdn.com/20220925/4389632aa1aa577c8f00d28997b849df.jpg)

(https://uploads.tapatalk-cdn.com/20220925/a34060e401a9108065eced1b685d87d1.jpg)


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Recipe for the corn chowder? looks great. I love to spoke veggies, especially for salsa.
I doubled the recipe.

Additions:
1 red bell
1 serrano chile
1 habanero chile

Substitutions:
Oaxaca cheese for pepper jack
Sweet Vidalia onion for yellow

Changes:  smoked all vegetables/chiles before putting them in their original point in recipe.  Nothing special about the smoking.  Rinsed them and put them into smoker.

(https://uploads.tapatalk-cdn.com/20220926/8b1112a0225d66545614d05449c7d4f4.jpg)


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Title: Re: cooking
Post by: AST on September 26, 2022, 05:56:13 PM
Waiting for @Spracne to chime in on my 2 dirty fingernails.  Asshat!
Title: Re: cooking
Post by: Spracne on September 26, 2022, 09:24:51 PM
Waiting for @Spracne to chime in on my 2 dirty fingernails.  Asshat!

Buddy ...
Title: Re: cooking
Post by: AST on September 26, 2022, 09:31:16 PM
Waiting for @Spracne to chime in on my 2 dirty fingernails.  Asshat!

Buddy ...

 :lol:
Title: Re: cooking
Post by: stunted on September 27, 2022, 01:08:53 AM
i saw chili in this thread and thought, i had to try and make some. it was so good!

(https://i.gyazo.com/87b99b4210f13be878b3490a223af163.jpg)
Title: Re: cooking
Post by: Tobias on September 27, 2022, 01:22:53 AM
texan trigger warning
Title: Re: cooking
Post by: Stupid Fitz on September 27, 2022, 09:11:32 AM
i saw chili in this thread and thought, i had to try and make some. it was so good!

(https://i.gyazo.com/87b99b4210f13be878b3490a223af163.jpg)

I always struggle with chili. Its always just meh. Mostly because if my kids detect any "spicy" at all, they get pissed so I always dial it down too much and make it bland. I have a taco soup recipe that they like so I just end up making that more often than chili and I'll just throw some jalapeño in mine to crank it up a bit.

Getting very excited for chili and soup season though.
Title: Re: cooking
Post by: star seed 7 on September 27, 2022, 09:27:15 AM
Stunz, you putting that in the chili drawer?
Title: Re: cooking
Post by: Cire on September 27, 2022, 10:03:34 AM
Made like 3 gallons of vegetable beef this weekend.

Eating hearty this week!


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Title: Re: cooking
Post by: Brock Landers on September 27, 2022, 10:06:40 AM
Crockpot SZN is back baby.  I'm making country style ribs and potatoes today.
Title: Re: cooking
Post by: Stupid Fitz on September 27, 2022, 10:24:24 AM
Recipes or GTFOOH!
Title: Re: cooking
Post by: Cire on September 27, 2022, 10:30:13 AM
I cube a 3 lb arm roast and Dutch oven @ 275 with whole tomatoes onion garlic salt and pepper for 2 hours covered and a few more uncovered. No need to brown first, uncovered in oven will brown

Then take meat out, throw in all the other veggies with some broth. Cook till carrots/potatoes are done then add the meat back.

Could raise meat with red wine also.


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Title: Re: cooking
Post by: stunted on September 28, 2022, 01:01:37 PM
I always struggle with chili. Its always just meh. Mostly because if my kids detect any "spicy" at all, they get pissed so I always dial it down too much and make it bland. I have a taco soup recipe that they like so I just end up making that more often than chili and I'll just throw some jalapeño in mine to crank it up a bit.

Getting very excited for chili and soup season though.

you could just toss in extra chili chowder in yours? but everyone should learn to love spicy food. add 1/4 a tablespoon of chili chowder each time. they won't know what hit them.
Title: Re: cooking
Post by: catastrophe on September 28, 2022, 01:04:11 PM
Chili chowder isn’t even spicy. My solution to the kids problem is adding a few fresh jalapeño slices on mine.
Title: Re: cooking
Post by: DaBigTrain on September 28, 2022, 02:03:02 PM
So because I've had to change my diet I've had to find new recipes to make. I stumbled across this site and they have a TON of Whole30, Paleo and AIP compliant recipes. The creator of the website also has a autoimmune condition and has used diet to help control symptoms. Lots of great stuff here if you're looking for recipes that comply with those 3 diets.

https://unboundwellness.com/
Title: Re: cooking
Post by: DaBigTrain on September 28, 2022, 09:28:28 PM
(https://uploads.tapatalk-cdn.com/20220929/5ebf6eebf90613ea56f91c063d70d7c6.jpg)
Title: Re: cooking
Post by: AST on October 02, 2022, 07:13:33 PM
Chicken Atchafalaya tonight.  Fried chicken on rice and topped with crawfish étouffée.

(https://uploads.tapatalk-cdn.com/20221003/5a3c97695a7408c1397ca488c63bdd4a.jpg)


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Title: Re: cooking
Post by: Spracne on October 02, 2022, 07:55:52 PM
You made that name up.
Title: Re: cooking
Post by: AST on October 02, 2022, 08:05:03 PM
You made that name up.

Kind of did.  Catfish Atchafalaya is a thing but we used fried chicken instead of fried catfish.
Title: Re: cooking
Post by: DaBigTrain on October 02, 2022, 08:12:58 PM
(https://uploads.tapatalk-cdn.com/20221003/e0164e084a95d3269bbab8368a27697f.jpg)
Title: Re: cooking
Post by: Spracne on October 02, 2022, 08:34:50 PM
Unsure whether tube guac or fish roe with green food coloring. Or maybe a wildcard, like pesto?
Title: Re: cooking
Post by: DaBigTrain on October 02, 2022, 08:42:40 PM
Unsure whether tube guac or fish roe with green food coloring. Or maybe a wildcard, like pesto?
Cilantro lime avocado

https://unboundwellness.com/healthy-salad-dressings/
Title: Re: cooking
Post by: pissclams on October 02, 2022, 09:04:25 PM
is this diet helping?
Title: Re: cooking
Post by: DaBigTrain on October 02, 2022, 09:31:42 PM
is this diet helping?
I think so. It’s been slow going but this is more of a lifestyle shift for long term health too. Finding all kinds of fun/good recipes that can replace a bunch of stuff I can’t eat anymore.
Title: Re: cooking
Post by: stunted on October 03, 2022, 01:30:17 AM
those are some fancy looking tacos dbt
Title: Re: cooking
Post by: DaBigTrain on October 06, 2022, 07:22:08 PM
Chicken Marsala and broccoli

(https://uploads.tapatalk-cdn.com/20221007/3dbaae801738829f68a441696d77a8d5.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on October 10, 2022, 07:24:50 PM
Very relaxing way to spend 15 minute. The sides that he makes for this beef are insane:

https://youtu.be/c5xnQuz1ql8
Title: Re: cooking
Post by: mocat on October 10, 2022, 07:30:57 PM
Someone on gE posted his beef wellington video iirc. Wonderfully relaxing
Title: Re: cooking
Post by: waks on October 11, 2022, 01:25:19 AM
Looks very good but making the sides days in advance and reheating? I'm confused by that move.
Title: Re: cooking
Post by: Sandstone Outcropping on October 11, 2022, 12:39:13 PM
Looks very good but making the sides days in advance and reheating? I'm confused by that move.
I was having trouble putting together the timing on all of that. I can grill a meat and make rice at the same time. I would struggle with a more complex timetable.
Title: Re: cooking
Post by: Sandstone Outcropping on October 16, 2022, 12:56:51 PM
Did the beef fried rice for lunch with my new cast iron. Doesn’t look pretty but tasted okay:

(https://i.imgur.com/2VmGNDx.jpg)
Title: Re: cooking
Post by: CHONGS on October 24, 2022, 06:59:50 PM
It's going to be a dutch baby fall and winter in the CHONGS household.  No pics this time, ate it too fast, but just had a savory green one topped with smoked salmon.
Title: Re: cooking
Post by: Sandstone Outcropping on October 29, 2022, 05:29:08 PM
Mom’s beefy nacho dip for Cat football in the cast iron:

(https://i.imgur.com/yszQ0Ge.jpg)
Title: Re: cooking
Post by: AST on October 29, 2022, 05:33:15 PM
Damn, I wanna be there.
Title: Re: cooking
Post by: WillieWatanabe on October 29, 2022, 10:46:08 PM
 :Wha:
Title: Re: cooking
Post by: Sandstone Outcropping on November 17, 2022, 06:52:09 PM
Didn’t get any pics but I made hamburger steaks with black pepper gravy in the cast iron for the fam tonite. Good food for a cold evening and cat basketball.
Title: Re: cooking
Post by: Sandstone Outcropping on December 07, 2022, 03:00:22 PM
Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.

Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
Title: Re: cooking
Post by: Cire on December 07, 2022, 03:05:44 PM
my mom made weiner puff

mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together.  super weird
Title: Re: cooking
Post by: OK_Cat on December 07, 2022, 03:08:41 PM
Your mom made my weiner puff


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Title: Re: cooking
Post by: OK_Cat on December 07, 2022, 03:08:51 PM
Katdaddy, no!


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Title: Re: cooking
Post by: Sandstone Outcropping on December 07, 2022, 03:19:24 PM
my mom made weiner puff

mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together.  super weird
I've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
Title: Re: cooking
Post by: ChiComCat on December 07, 2022, 04:08:33 PM
my mom made weiner puff

mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together.  super weird
I've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.

Man, your lunch ladies were out there winging it. 
Title: Re: cooking
Post by: steve dave on December 07, 2022, 04:18:46 PM
(https://uploads.tapatalk-cdn.com/20221207/54b9cd5ca3a5d549b17b9c951cea7af8.jpg)


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Title: Re: cooking
Post by: Sandstone Outcropping on December 07, 2022, 04:22:05 PM
my mom made weiner puff

mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together.  super weird
I've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.

Man, your lunch ladies were out there winging it.
That was one of the worst foods they made. They actually made a lot of good foods considering the starting materials that they got from USDA surplus or whatever.  I think they have all passed away now, RIP.

For a couple of years, there was an entity known as "Opa" that was manufacturing the food for my kids' school. It had a vile, nauseating smell. The district has switched back to making the school lunches locally again and it is not great but more palatable.
Title: Re: cooking
Post by: Gooch on December 07, 2022, 04:22:58 PM
my mom made weiner puff

mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together.  super weird
I've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
Bologna boats. Ours precooked the Bologna so it would cup up. Add the mashed taters and cheese and then bake.
Title: Re: cooking
Post by: Sandstone Outcropping on December 07, 2022, 04:23:16 PM
(https://uploads.tapatalk-cdn.com/20221207/54b9cd5ca3a5d549b17b9c951cea7af8.jpg)


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:lol:

The lunch ladies at Mrs SSOCs school called them "Bologna Boats." I think I like flying saucers better.
Title: Re: cooking
Post by: ben ji on December 07, 2022, 04:27:21 PM
Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.

Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
Sounds similar to lil Smokey's my mom made which is basically Vienna sausages swimming in a crockpot with BBQ sauce and grape jelly.

Title: Re: cooking
Post by: Sandstone Outcropping on December 07, 2022, 04:37:17 PM
Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.

Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
Sounds similar to lil Smokey's my mom made which is basically Vienna sausages swimming in a crockpot with BBQ sauce and grape jelly.
Mom never made little smokies but the lunch ladies would make them and they would show up at potlucks here and there.
Title: Re: cooking
Post by: Spracne on December 07, 2022, 07:43:56 PM
Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.

Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.

The casual use of hot dogs as a generic protein was not a part of my childhood, but I would definitely eat what you just described were it presented to me. (The ketchup/mustard/brown sugar sauce sounds strange, but I'm not a prideful man.)
Title: Re: cooking
Post by: Katpappy on December 07, 2022, 08:49:53 PM
Folks, hotdogs are not eaten in our household and here's why:
.https://youtu.be/md7KJ1UiW1o
Title: Re: cooking
Post by: steve dave on December 07, 2022, 08:56:52 PM
meh


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Title: Re: cooking
Post by: Katpappy on December 07, 2022, 09:03:28 PM
meh


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Do you really mean... :barf:
Title: Re: cooking
Post by: ben ji on December 07, 2022, 10:01:18 PM
I don't eat many hot dogs at home, maybe a chili cheese dog every once in a while but god dam do I love a glizzy meat missile on certain occasions.

Best Hot Dogs

1. At the turn on the golf course
2. A footlong meat missle at a sporting event soaked in mustard (had one at jerry world over half and it was great)
3. A late night drunk glizzy from a food cart in a bar area.
Title: Re: cooking
Post by: star seed 7 on December 07, 2022, 10:05:56 PM
Hot dogs are rough ridin' disgusting but deep fry them in cornmeal batter and they are amazing
Title: Re: cooking
Post by: catastrophe on December 07, 2022, 10:45:50 PM
We have hot dogs probably like every 10 days in our household and they’re always a hit. (All beef franks of course; no nitrates added but you still got other stuff added to balance out any health benefits)

Not sure I’ve ever experienced a late night hotdog. I usually tend towards whatever will do maximum damage to my insides when I indulge late at night, so something deep fried and/or spicy mostly.
Title: Re: cooking
Post by: steve dave on December 07, 2022, 10:46:08 PM
I’ve got some bad news for you about what other meat is made of. THE INSIDES OF ANIMALS.


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Title: Re: cooking
Post by: Spracne on December 07, 2022, 11:19:21 PM

Not sure I’ve ever experienced a late night hotdog.

Sure. Sure  :thumbsup:
Title: Re: cooking
Post by: Cire on December 08, 2022, 05:57:56 AM
Hot dogs are great.


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Title: Re: cooking
Post by: yoga-like_abana on December 08, 2022, 09:46:42 AM
a chili cheese dog from sonic sounds good all of a sudden.
Title: Re: cooking
Post by: KST8FAN on December 11, 2022, 10:53:36 PM
I worked in a hot dog/bologna plant for 9 years.  Still eat it.


Tom

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Title: Re: cooking
Post by: KST8FAN on December 11, 2022, 10:54:39 PM
I actually scrolled over here I need a good cheese cake recipe.


Tom

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Title: Re: cooking
Post by: Cire on December 12, 2022, 06:07:26 AM
I actually scrolled over here I need a good cheese cake recipe.


Tom

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https://www.keyingredient.com/recipes/2435005033/cheesecake-new-york-americas-test-kitchen/

You need a really good instant thermometer to check temp on cake to get it right. My wife makes this 3-4 times a year and it’s awesome


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Title: Re: cooking
Post by: steve dave on December 22, 2022, 06:43:02 PM
WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKS

(https://uploads.tapatalk-cdn.com/20221223/9d80ae1b69f3af0cfdfad5b5bab15445.jpg)


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Title: Re: cooking
Post by: star seed 7 on December 22, 2022, 06:54:40 PM
Take that pic to the boner thread, my lord
Title: Re: cooking
Post by: Cire on December 22, 2022, 06:55:45 PM
WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKS

(https://uploads.tapatalk-cdn.com/20221223/9d80ae1b69f3af0cfdfad5b5bab15445.jpg)


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That’s my kinda Yule log


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Title: Re: cooking
Post by: nicname on December 22, 2022, 08:44:03 PM
Take that pic to the boner thread, my lord

The length. The girth.
Title: Re: cooking
Post by: AST on December 23, 2022, 07:13:55 AM
And follow
Title: Re: cooking
Post by: michigancat on December 23, 2022, 07:36:58 AM
WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKS

(https://uploads.tapatalk-cdn.com/20221223/9d80ae1b69f3af0cfdfad5b5bab15445.jpg)


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Is that a rib roast? How did it turn out?
Title: Re: cooking
Post by: steve dave on December 23, 2022, 08:25:54 AM
WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKS

(https://uploads.tapatalk-cdn.com/20221223/9d80ae1b69f3af0cfdfad5b5bab15445.jpg)


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Is that a rib roast? How did it turn out?

beef tenderloin. it's still sitting in the fridge looking like that. it's gotta mellow out in that s&p for awhile. she's about 2.7 lbs.
Title: Re: cooking
Post by: michigancat on December 23, 2022, 08:49:07 AM
I was on my phone and couldn't tell if I had a weird angle

I'm trying my first rib roast the day after christmas
Title: Re: cooking
Post by: DreamWeaver69 on December 23, 2022, 08:50:45 AM
I did one of those bad boys for my wifes fam on the grill. Temp gager is the key. Are you shoving it in the oven? Just curious what the cooking instructions order for that type of cooking.
Title: Re: cooking
Post by: steve dave on December 23, 2022, 09:10:40 AM
I did one of those bad boys for my wifes fam on the grill. Temp gager is the key. Are you shoving it in the oven? Just curious what the cooking instructions order for that type of cooking.

oven at 225 for like 2-3 hours. then baste with butter, thyme, shallot and pop it under the broiler for a few minutes to crust it up. I try to do one every christmas.

https://www.seriouseats.com/slow-roasted-beef-tenderloin-recipe

https://www.seriouseats.com/sauced-horseradish-cream-sauce
Title: Re: cooking
Post by: DreamWeaver69 on December 23, 2022, 09:37:55 AM
 :combofan:
Title: Re: cooking
Post by: OK_Cat on December 23, 2022, 09:58:35 AM
stevedave, what's the gold thing in the top left corner?  The meat looks like it's going to be great, but I'm more curious about the gold object.
Title: Re: cooking
Post by: steve dave on December 23, 2022, 09:59:52 AM
stevedave, what's the gold thing in the top left corner?  The meat looks like it's going to be great, but I'm more curious about the gold object.

greek pepper mill. highly recommend.

https://www.viacoquina.com/products/greek-pepper-mill-8
Title: Re: cooking
Post by: OK_Cat on December 23, 2022, 10:03:40 AM
so you're saying i shouldn't just buy salt and pepper shakers from the grocery store?  :Wha:
Title: Re: cooking
Post by: steve dave on December 23, 2022, 10:30:15 AM
because of all that stuff that's come out about PTFE and PFOA and all those other acronyms for chemicals in nonstick cookware we tossed all of our non-stick stuff and bought those internet pans that you see on like instagram probably. seem to get decent reviews so giving them a whirl. surprisingly affordable. I mostly make everything in a dutch oven or in steel pans but we do use some non stick sometimes for like eggs and stuff.

https://www.carawayhome.com/
Title: Re: cooking
Post by: DreamWeaver69 on December 23, 2022, 01:37:11 PM
Is baking a Turkey super pud? I kinda want to do it this year for my own family.
Title: Re: cooking
Post by: KST8FAN on December 23, 2022, 01:38:19 PM
Cheese cake done.  I have two daughter inlaws that like different toppings after doing cherry my entire life.  Bought the little pans so the girls have a personal one to take home.


Tom(https://uploads.tapatalk-cdn.com/20221223/7a454b89776c69aa59f202c4eb5ab6e9.jpg)(https://uploads.tapatalk-cdn.com/20221223/8cf1a2c0317cb1fc8a89fe59f4ccb1b5.jpg)(https://uploads.tapatalk-cdn.com/20221223/01ba5a6f9a1834ee5de2e351f58a5109.jpg)(https://uploads.tapatalk-cdn.com/20221223/47a376dd05a746efc08e1082cdf80e75.jpg)

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Title: Re: cooking
Post by: michigancat on December 23, 2022, 01:42:17 PM
Is baking a Turkey super pud? I kinda want to do it this year for my own family.
You should have planned it a while ago if you want it Christmas Eve or Christmas Day. It is pretty easy to do but kinda tricky to really get right
Title: Re: cooking
Post by: michigancat on December 23, 2022, 01:43:17 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Title: Re: cooking
Post by: KST8FAN on December 23, 2022, 01:45:50 PM
"Choice" rib roast.


Tom(https://uploads.tapatalk-cdn.com/20221223/f2de41c42fa9f3de84ab12382c96ae65.jpg)

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Title: Re: cooking
Post by: KST8FAN on December 23, 2022, 01:46:40 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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Title: Re: cooking
Post by: yoga-like_abana on December 23, 2022, 01:56:38 PM
Cheesecake.. mmm
Title: Re: cooking
Post by: michigancat on December 23, 2022, 01:58:51 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today
Title: Re: cooking
Post by: DreamWeaver69 on December 23, 2022, 02:01:17 PM
Is baking a Turkey super pud? I kinda want to do it this year for my own family.
You should have planned it a while ago if you want it Christmas Eve or Christmas Day. It is pretty easy to do but kinda tricky to really get right
Good to know. I was hoping for Christmas Day.
Title: Re: cooking
Post by: WillieWatanabe on December 23, 2022, 02:37:35 PM
that cheesecake looks amazing. what toppings do they like?
Title: Re: cooking
Post by: DaBigTrain on December 23, 2022, 03:48:45 PM
Damn good work in this thread you guys!   :drool:
Title: Re: cooking
Post by: Kat Kid on December 23, 2022, 04:10:47 PM
stevedave, what's the gold thing in the top left corner?  The meat looks like it's going to be great, but I'm more curious about the gold object.

greek pepper mill. highly recommend.

https://www.viacoquina.com/products/greek-pepper-mill-8

I got this for my mom for Christmas like 3 years ago. Great gift.
Title: Re: cooking
Post by: Cire on December 23, 2022, 05:40:40 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


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Title: Re: cooking
Post by: michigancat on December 23, 2022, 06:19:22 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


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Yeah I'm doing the J Kenzi/serious eats method
Title: Re: cooking
Post by: steve dave on December 23, 2022, 07:14:24 PM
I didn’t take any finished pics because 6/7 but it was incred


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Title: Re: cooking
Post by: Cire on December 23, 2022, 09:00:54 PM
This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


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Yeah I'm doing the J Kenzi/serious eats method
I go even lower than him. But yeah it’s fool proof


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Title: Re: cooking
Post by: michigancat on December 23, 2022, 10:24:53 PM


This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


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Yeah I'm doing the J Kenzi/serious eats method
I go even lower than him. But yeah it’s fool proof


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You cook it at less than 200?
Title: Re: cooking
Post by: DaBigTrain on December 23, 2022, 11:53:14 PM


This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

Sent from my SM-G973U using Tapatalk
I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


Sent from my iPhone using Tapatalk
Yeah I'm doing the J Kenzi/serious eats method
I go even lower than him. But yeah it’s fool proof


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You cook it at less than 200?
(https://media4.giphy.com/media/l41lLuV3wRmJ0DxCw/giphy.gif)
Title: Re: cooking
Post by: Cire on December 24, 2022, 02:22:41 AM


This guy is getting ready for a post Christmas feast

(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Hoe long do you leave that in the fridge?


Tom

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I'll do it for 4 days. I've never done one before and had to pick it up today

Reverse sear that sob

It will be incredible


Sent from my iPhone using Tapatalk
Yeah I'm doing the J Kenzi/serious eats method
I go even lower than him. But yeah it’s fool proof


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You cook it at less than 200?
Oh no. I do it at 200. I skimmed the recipe and saw 250.


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Title: Re: cooking
Post by: steve dave on December 24, 2022, 07:32:48 AM
(https://uploads.tapatalk-cdn.com/20211126/46bb110b41b8e864e35692542af4a871.jpg)
(https://uploads.tapatalk-cdn.com/20211126/133d8c503c45e7f5edc19b93d55d8937.jpg)
The board has been brought out folks

(https://uploads.tapatalk-cdn.com/20221224/741ad4baf117c2838e73f5932bd3356c.jpg)


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Title: Re: cooking
Post by: michigancat on December 24, 2022, 07:33:39 AM
lmao that is so amazing
Title: Re: cooking
Post by: KST8FAN on December 24, 2022, 08:56:31 AM
Is that thing finished at all or raw wood?


Tom

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Title: Re: cooking
Post by: star seed 7 on December 24, 2022, 09:03:49 AM
Love the cheese spot outlined with m&m's
Title: Re: cooking
Post by: michigancat on December 24, 2022, 09:07:58 AM
I also just noticed that counter table thing sticking out from the bar. Interesting design!
Title: cooking
Post by: Kat Kid on December 24, 2022, 10:26:58 AM
I also just noticed that counter table thing sticking out from the bar. Interesting design!
You are fully Brooklyn brained now because that is a Midwest new build staple sir.
Title: Re: cooking
Post by: pissclams on December 24, 2022, 10:34:42 AM
I didn’t take any finished pics because 6/7 but it was incred


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do you make a horseradish sauce?  i use to smoke the tenderloin on my egg then sear it on the stove top.  delicious.
Title: Re: cooking
Post by: michigancat on December 24, 2022, 10:53:26 AM
I also just noticed that counter table thing sticking out from the bar. Interesting design!
You are fully Brooklyn brained now because that is a Midwest new build staple sir.

You know it

I seriously haven't been in a suburban "new build" in years
Title: Re: cooking
Post by: michigancat on December 24, 2022, 10:54:22 AM
I didn’t take any finished pics because 6/7 but it was incred


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do you make a horseradish sauce?  i use to smoke the tenderloin on my egg then sear it on the stove top.  delicious.
I'm thinking about doing the Alton Brown recipe with raw horseradish. Should I or just get jarred horseradish?
Title: Re: cooking
Post by: pissclams on December 24, 2022, 11:12:00 AM
(https://uploads.tapatalk-cdn.com/20221224/0f979eb0a95a28fad7e31fc41de40649.jpg)
i use this one and mix it with mayo, sour cream, dijon, pepper.  you can find it anywhere (Walmart)
Title: Re: cooking
Post by: DreamWeaver69 on December 24, 2022, 11:20:32 AM
Picked up the Turkey today. Shits about to go down tomorrow!
Title: Re: cooking
Post by: AST on December 24, 2022, 11:41:27 AM
Steve Dave’s family shark coochie Christmas board may be my single favorite post on this site every year.
Title: Re: cooking
Post by: steve dave on December 24, 2022, 12:35:32 PM
I didn’t take any finished pics because 6/7 but it was incred


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do you make a horseradish sauce?  i use to smoke the tenderloin on my egg then sear it on the stove top.  delicious.
Yep, it also ruled


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Title: Re: cooking
Post by: steve dave on December 24, 2022, 12:37:30 PM
Is that thing finished at all or raw wood?


Tom

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Finished. There’s a place in KC that makes them custom.


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Title: Re: cooking
Post by: DaBigTrain on December 24, 2022, 12:41:35 PM
Is that thing finished at all or raw wood?


Tom

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Finished. There’s a place in KC that makes them custom.


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Do they make them any bigger? I would need a bigger one to fill the space.
Title: cooking
Post by: steve dave on December 24, 2022, 08:54:15 PM
Yeah, I mean, as big as a tree gets I guess. They are custom.


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Title: Re: cooking
Post by: pissclams on December 24, 2022, 09:07:27 PM
i realize that charcuterie is like the hottest thing in the world right now but i’m going to tell you guys something- the idea of grazing grosses me out, like people picking over food like hyenas.  no offense to the grazers though, <3
Title: Re: cooking
Post by: DaBigTrain on December 25, 2022, 12:23:55 PM
(https://uploads.tapatalk-cdn.com/20221225/74f4e379321f6cb2e5eb6b80fa916a75.jpg)
(https://uploads.tapatalk-cdn.com/20221225/144e978d5cf83389dcc88df83705ed8b.jpg)
Title: Re: cooking
Post by: Cire on December 25, 2022, 01:10:25 PM
Nice. Cinnamon rolls and bacon for breakfast. 

3, 5 pound rib roast in for later


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Title: Re: cooking
Post by: DreamWeaver69 on December 25, 2022, 03:41:46 PM
https://twitter.com/fanman_ksu/status/1607106795163492352?s=46&t=lZ-Nu_jPVDNbGa_92LrahA
Title: Re: cooking
Post by: Cire on December 25, 2022, 04:18:19 PM
Is that thing finished at all or raw wood?


Tom

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Finished. There’s a place in KC that makes them custom.


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How long is that SD

My island is is about 5 1/2/ x 3 1/2

(https://uploads.tapatalk-cdn.com/20221225/78ed11194e6695e69ba286535ab32bbf.jpg)


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Title: Re: cooking
Post by: steve dave on December 25, 2022, 05:17:44 PM
Not sure, was ordered to match the island. estimate 7 feet or so.


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Title: Re: cooking
Post by: WillieWatanabe on December 25, 2022, 05:19:52 PM
Looks great, SD
Title: Re: cooking
Post by: Cire on December 25, 2022, 09:24:00 PM
(https://uploads.tapatalk-cdn.com/20221226/cac4cc5a5cde0c94a7a2cfebd57e3daa.jpg)
Hallelujah


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Title: Re: cooking
Post by: pissclams on December 25, 2022, 09:35:08 PM
perfect
Title: Re: cooking
Post by: Spracne on December 25, 2022, 09:47:33 PM
Just a simple, perfect prime rib.

Also, your nails are on fleek, TBT.
Title: Re: cooking
Post by: 8manpick on December 26, 2022, 07:46:06 AM
(https://uploads.tapatalk-cdn.com/20221226/a93a8332e829a8a0d4970085a646befd.jpg)
(https://uploads.tapatalk-cdn.com/20221226/b363ab39a8b0a1d284b08fb1f0426d92.jpg)
(https://uploads.tapatalk-cdn.com/20221226/a225744992c2a5163471ce9443bafce7.jpg)
(https://uploads.tapatalk-cdn.com/20221226/30dabc7ae485a0a62b60d0a62bcd2616.jpg)

I got volunteered to do the cooking at the in-laws.  Basically they said here’s two beef tenderloins which is something you’ve never cooked, and a meat thermometer from 1985. Good luck!  Pretty happy with the results. Other white midwesterners brought the GB casserole and the twice baked potatoes. I did rolls from scratch and sauce.
Title: Re: cooking
Post by: Cire on December 26, 2022, 10:35:25 AM
Looks great


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Title: Re: cooking
Post by: Sandstone Outcropping on December 26, 2022, 10:53:40 AM
It all looks incredible. Great work, gE chefs.
Title: Re: cooking
Post by: michigancat on December 27, 2022, 08:33:42 PM
Bloody delicious mess

(https://uploads.tapatalk-cdn.com/20221228/8e15207b43f9d18d76a7ae229f6e1f4c.jpg)

Did Kenji's hassleback potatoes too and they were great

(https://uploads.tapatalk-cdn.com/20221228/31ce84236205b6956d881687b097fc01.jpg)
Title: Re: cooking
Post by: catastrophe on December 27, 2022, 08:35:33 PM
Did tenderloin this year. I’ll probably be doing that every Christmas.
Title: Re: cooking
Post by: DreamWeaver69 on December 27, 2022, 08:52:59 PM
I always figured Mich to be vegan or something close to that, instead he likes killing animals and eating them raw with his barehands. Holy mother of god! :Wha:
Title: Re: cooking
Post by: Sandstone Outcropping on December 27, 2022, 09:46:56 PM
I would give my pinkie finger for the "heel" of that prime rib. Looks like some incredible beef-y goodness.
Title: Re: cooking
Post by: AST on December 27, 2022, 09:47:02 PM
Everyone is killing it.
Title: Re: cooking
Post by: AST on December 31, 2022, 06:05:45 PM
Made jalapeño & cheddar grits but added fresno peppers and sun-dried tomatoes.  Then topped with smoked beef clod.

Side of panko-fried okra with creole remoulade.

So the eff much for cooking for the Sugar Bowl occasion.

(https://uploads.tapatalk-cdn.com/20230101/ffada90a6cc59cc473912995dca05473.jpg)
 (https://uploads.tapatalk-cdn.com/20230101/a25a656b6adbb3582e155d35457b878e.jpg)


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Title: Re: cooking
Post by: mocat on December 31, 2022, 06:20:01 PM
Stop traffic bc those grits look too good
Title: Re: cooking
Post by: Sandstone Outcropping on January 02, 2023, 05:32:25 PM
Made chili and cornbread to feed hungry lil croppings before and after basketball practice. Soaked the cornbread in honey from our friends beehives.

(https://i.imgur.com/cCvNV3r.jpg)

(https://i.imgur.com/rFaeQ9H.jpg)
Title: Re: cooking
Post by: michigancat on January 02, 2023, 05:54:33 PM
Skillet cornbread is the best
Title: Re: cooking
Post by: DaBigTrain on January 05, 2023, 08:43:11 PM
Stir fry over zucchini noodles tonight

(https://uploads.tapatalk-cdn.com/20230106/5323a16c1e74842a32f23987b2608fb9.jpg)
(https://uploads.tapatalk-cdn.com/20230106/e2f04dd84a43c29b639259cc874d0191.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on January 06, 2023, 07:25:38 PM
looks awesome
Title: Re: cooking
Post by: DaBigTrain on January 07, 2023, 01:03:23 PM
(https://uploads.tapatalk-cdn.com/20230107/384d4d4cab28ed3720cf0466e417bc0f.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on January 09, 2023, 09:39:30 AM
If it gets cold enough this winter, we should have a gE ramen cook at the confluence of the Kaw and Blue Rivers:

https://twitter.com/TheBruderhof/status/1612419412337762304?s=20&t=buvo_02qI4MRPsGh889Ebw
Title: Re: cooking
Post by: WillieWatanabe on January 12, 2023, 12:52:14 PM
anyone have a certain air fryer they'd recommend?
Title: Re: cooking
Post by: Cire on January 12, 2023, 01:19:22 PM
anyone have a certain air fryer they'd recommend?

get the most cooking area possible, better yet, buy a range (electric of course) that has air fry as a setting!
Title: Re: cooking
Post by: Sandstone Outcropping on January 12, 2023, 09:50:46 PM
When I came home from work, my biggest was teaching my smallest how to make a pumpkin pie with zero assistance from a grown-up. x-post some stud thing thread.
Title: cooking
Post by: Cire on January 13, 2023, 10:04:15 AM
Sous vide and seared pork chop

The weird green things are broccoli stem that I cut thin and roasted with the heads because my wife didn’t buy crowns


Sent from my iPhone using Tapatalk(https://uploads.tapatalk-cdn.com/20230113/e03bbe3ad56b4d21beed3178cd86cb3f.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on January 13, 2023, 02:56:53 PM
Sear on the chops looks great. Gravy looks peppery and delicious, as well.
Title: cooking
Post by: catastrophe on January 13, 2023, 04:29:16 PM
Looks awesome. I don’t understand why people don’t like broccoli stems. They taste just as good as the crowns imo.
Title: Re: cooking
Post by: AST on January 13, 2023, 04:39:50 PM
Looks awesome. I don’t understand why people don’t like broccoli stems. They taste just as good as the crowns imo.

They generally take longer to cook than the crowns but are cooked at the same time so come out a little to al dente imo.  But cooked separately, they are fire.
Title: Re: cooking
Post by: Cire on January 13, 2023, 05:16:20 PM
I like them but they are kind of a pain to cut up.


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Title: Re: cooking
Post by: WillieWatanabe on January 13, 2023, 10:10:56 PM
anyone have a certain air fryer they'd recommend?

get the most cooking area possible, better yet, buy a range (electric of course) that has air fry as a setting!

ty
Title: Re: cooking
Post by: DaBigTrain on January 30, 2023, 07:25:07 PM
(https://uploads.tapatalk-cdn.com/20230131/01ecdb0729abfd26ced2411491230904.jpg)
(https://uploads.tapatalk-cdn.com/20230131/019cb0f2fa219475722edbf32f8f0e5d.jpg)
(https://uploads.tapatalk-cdn.com/20230131/06918ffe20c9dd9cc604cd30eef878c7.jpg)
(https://uploads.tapatalk-cdn.com/20230131/0af893b197a5efcb7717445253206972.jpg)
(https://uploads.tapatalk-cdn.com/20230131/11d8ce38913fc447dac39babe3f7c57b.jpg)
Title: Re: cooking
Post by: Cire on January 30, 2023, 08:40:07 PM
Muey beuño


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Title: Re: cooking
Post by: bucket on January 30, 2023, 08:47:56 PM
Like me some enchiladas.
Title: Re: cooking
Post by: AST on January 31, 2023, 06:43:26 PM
Hope it is okay to still post strombolis in here.  Finally got around to making my first one.  Will do again.

Need to look into making dough for ‘za and ‘bolis en masse and portion-freezing.

(https://uploads.tapatalk-cdn.com/20230201/5fa12eea964365e508c86d03f2bc3c96.jpg)

(https://uploads.tapatalk-cdn.com/20230201/b599f5280e5844152a0133c0b214b2d0.jpg)

(https://uploads.tapatalk-cdn.com/20230201/d67f6d7a52a051a700847178cbe63714.jpg)


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Title: Re: cooking
Post by: mocat on January 31, 2023, 08:45:01 PM
Hell yes
Title: Re: cooking
Post by: Cire on January 31, 2023, 10:35:38 PM
Stromboner


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Title: Re: cooking
Post by: steve dave on February 01, 2023, 07:23:08 AM
‘BOLI SEASON IS BACK


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Title: Re: cooking
Post by: Brock Landers on February 01, 2023, 08:41:22 AM
STROMBOLI SZN   :excited:
Title: Re: cooking
Post by: Tobias on February 01, 2023, 09:07:18 AM
Super 'Boli def gonna make its now annual appearance on Feb 12th
Title: Re: cooking
Post by: catastrophe on February 01, 2023, 09:13:06 AM
Super 'Boli def gonna make its now annual appearance on Feb 12th
Love this idea
Title: Re: cooking
Post by: DaBigTrain on February 02, 2023, 12:18:46 PM
(https://uploads.tapatalk-cdn.com/20230202/94c6a831e9dab829de571ca686fd3cad.jpg)
Title: Re: cooking
Post by: Sandstone Outcropping on February 02, 2023, 12:21:45 PM
looks 10/10. No hangover stands a chance against that breakfast.
Title: Re: cooking
Post by: pissclams on February 02, 2023, 07:41:09 PM
ya that’s a shitload of peppers but i’d try
Title: Re: cooking
Post by: Cire on February 02, 2023, 08:43:58 PM
I’m pretending there is gravy inside that omelet


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Title: Re: cooking
Post by: XocolateThundarr on February 04, 2023, 10:16:06 AM
I ordered a couple Lou Malnati’s pies for next weekend.  Pretty excited.
Title: Re: cooking
Post by: IPA4Me on February 04, 2023, 11:25:15 AM
I ordered a couple Lou Malnati’s pies for next weekend.  Pretty excited.
That sounds wonderful.

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Title: Re: cooking
Post by: 8manpick on February 04, 2023, 11:37:52 AM
Local pork, low temp’s and seared. Good stuff

(https://uploads.tapatalk-cdn.com/20230204/3d180d9e7a572129a309a7498de32523.jpg)
(https://uploads.tapatalk-cdn.com/20230204/eaca9c6c018e4ca654cc92b8220d6277.jpg)
Title: Re: cooking
Post by: AST on February 04, 2023, 07:27:57 PM
Had some axis tenderloin smoked and frozen already.  Sous vide at 130 for 6 hours straight out of freezer.  Topped with a carrot & ginger reduction.  Brussels with bacon & cranberries and tossed with a balsamic reduction.  Smashed potatoes with garlic & romano.

(https://uploads.tapatalk-cdn.com/20230205/7aa8b5f06475b8c05c4954eb5daa2641.jpg)


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Title: Re: cooking
Post by: Cire on February 04, 2023, 07:34:11 PM
Awesome. Is axis like an antelope?


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Title: Re: cooking
Post by: AST on February 04, 2023, 07:47:52 PM
Awesome. Is axis like an antelope?


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It is a deer Native to India.  They are free range in Texas now and as such, year round hunting without a limit or tag needed.  My parent’s land has some range through there so I try to put one in the freezer about every 2 years.  You can hunt them in dead of summer too without fear of getting ill as they are immune to the parasites that native animals have that make people sick if harvested in hit weather.

As far as meat, most comparable with elk.  To me elk & axis are 1a & 1b in terms of quality/flavor.  If pressed, I would say I prefer axis.

(https://uploads.tapatalk-cdn.com/20230205/ea9767748be1cabedce0e8941cab740b.jpg)


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Title: Re: cooking
Post by: catastrophe on February 04, 2023, 08:25:26 PM
Looks amazing. Is 6 hours necessary from frozen? Don’t think I’m there yet in terms of using all the cool kitchen gadgets but when I start throwing myself into it a vacuum sealer and sous vide will be my first purchases.
Title: Re: cooking
Post by: AST on February 04, 2023, 08:30:13 PM
Looks amazing. Is 6 hours necessary from frozen? Don’t think I’m there yet in terms of using all the cool kitchen gadgets but when I start throwing myself into it a vacuum sealer and sous vide will be my first purchases.

Not sure if necessary that long but once you open the bag or pierce it with a thermometer to read meat temp you are kind of game over on the sous vide unless you want to go through the trouble of removing it and sealing it again.
Title: Re: cooking
Post by: AST on February 08, 2023, 08:46:17 PM
Garlic chicken ramen.  Spicy crunch chili noodles with smoked pulled pork and cukes.  Pork & cabbage potstickers.(https://uploads.tapatalk-cdn.com/20230209/c5c22fa2f7b55fca8559a3c1bf7d976b.jpg)

(https://uploads.tapatalk-cdn.com/20230209/a001ff6865b865cb603c547612e6edd3.jpg)

(https://uploads.tapatalk-cdn.com/20230209/19f539fddebc1c5bd99d79e04f8233a8.jpg)


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Title: Re: cooking
Post by: Rage Against the McKee on February 09, 2023, 08:52:03 AM
Looks amazing. Is 6 hours necessary from frozen? Don’t think I’m there yet in terms of using all the cool kitchen gadgets but when I start throwing myself into it a vacuum sealer and sous vide will be my first purchases.

I usually add an hour if I'm doing a frozen steak. Never done an axis so not sure how thick or tender the meat is. The meat ends up the same temperature as the water bath, so it's not really something you can overcook. Extra time just makes it more tender.
Title: Re: cooking
Post by: mocat on February 09, 2023, 08:57:34 AM
ast, you are very good at cooking
Title: Re: cooking
Post by: AST on February 09, 2023, 10:06:11 AM
ast, you are very good at cooking

Thanks man, doing it a lot helps.  These 2 noodles dishes were super easy.  Go to momofuku website and they have the recipes.
Title: Re: cooking
Post by: Cire on February 09, 2023, 07:44:06 PM
You should try the momofuku pork shoulder Bo saam or something like that


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Title: Re: cooking
Post by: Cire on February 09, 2023, 07:48:44 PM
https://food52.com/recipes/82614-momofuku-bo-ssam-recipe

Make the sauces too


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Title: Re: cooking
Post by: AST on February 09, 2023, 07:56:10 PM
https://food52.com/recipes/82614-momofuku-bo-ssam-recipe

Make the sauces too


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You are the second person to say that to me today.  That means I must try it.
Title: Re: cooking
Post by: Cire on February 09, 2023, 08:48:08 PM
https://food52.com/recipes/82614-momofuku-bo-ssam-recipe

Make the sauces too


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You are the second person to say that to me today.  That means I must try it.
It’s freaking awesome.

Have made it several times,

Make this too

https://www.epicurious.com/recipes/member/views/momofuku-ginger-scallion-sauce-50175120


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Title: Re: cooking
Post by: Cartierfor3 on February 22, 2023, 10:18:26 AM
thoughts on casseroles?
Title: Re: cooking
Post by: Gooch on February 22, 2023, 10:19:53 AM
Delicious when done correctly.
Title: Re: cooking
Post by: star seed 7 on February 22, 2023, 10:21:14 AM
Always disgusting
Title: Re: cooking
Post by: Cartierfor3 on February 22, 2023, 10:36:25 AM
Always disgusting

the fact that you're against them leads me to believe i'm on to something
Title: Re: cooking
Post by: ChiComCat on February 22, 2023, 10:51:59 AM
Lasagna is pasta casserole and how can you be against lasagna?
Title: Re: cooking
Post by: star seed 7 on February 22, 2023, 11:02:47 AM
 :Yuck:
Title: Re: cooking
Post by: Cire on February 22, 2023, 11:29:14 AM
Good
lasagna/baked spaghetti
paella
enchilada
sheppards pie

GTFOOMF
Tuna noodle
tater tot
most "hot dish"
more like hot dish of mushy over cooked food.
Title: Re: cooking
Post by: Cartierfor3 on February 22, 2023, 11:30:25 AM
Lasagna is pasta casserole and how can you be against lasagna?

because 7 has the pallet of a toddler
Title: Re: cooking
Post by: AST on February 22, 2023, 11:56:28 AM
King Ranch casserole (huge in Texas) may be the worst casserole that most people love.  Top 5 worst casseroles period.  There, I said it.
Title: Re: cooking
Post by: bucket on February 22, 2023, 12:14:38 PM
Good
lasagna/baked spaghetti
paella
enchilada
sheppards pie

GTFOOMF
Tuna noodle
tater tot
most "hot dish"
more like hot dish of mushy over cooked food.

Add green bean to the good list. Personally, I would bump tater tot up too.
Title: Re: cooking
Post by: Sandstone Outcropping on February 22, 2023, 12:14:43 PM
thoughts on casseroles?
I endorse many casseroles. I am actually eating a dish called "John Wayne Casserole" as I type these words.
Title: Re: cooking
Post by: Cire on February 22, 2023, 12:56:46 PM
my wife's family makes what they call "Turkey Divan"

It's Turkey breast (costco precooked) sliced/cubed over broccoli spears (frozen/thawed) or pre cooked fresh.  Over that is a sauce of cream of chicken soup and curry chowder (the yellow kind) and then the sauce is poured over and breakcrumbs are sprinkled over the top and then baked.

i'm sure there's more that goes into it but that's basically it and it's shockingly good!

Gotta get the broccoli nice and dried out though whether thawing from frozen or pre steaming/boiling it.  The breadcrumbs are important for texture. It would probably be ok with the crunch onions from green bean casserole too.

I also found that when you google Turkey Divan/chicken divan the recipe is not really like what my wife's family makes so they might be misusing the term "Divan" which I really think it just a reference to the weird sauce.
Title: Re: cooking
Post by: Sandstone Outcropping on February 22, 2023, 02:12:41 PM
my wife's family makes what they call "Turkey Divan"

It's Turkey breast (costco precooked) sliced/cubed over broccoli spears (frozen/thawed) or pre cooked fresh.  Over that is a sauce of cream of chicken soup and curry chowder (the yellow kind) and then the sauce is poured over and breakcrumbs are sprinkled over the top and then baked.

i'm sure there's more that goes into it but that's basically it and it's shockingly good!

Gotta get the broccoli nice and dried out though whether thawing from frozen or pre steaming/boiling it.  The breadcrumbs are important for texture. It would probably be ok with the crunch onions from green bean casserole too.

I also found that when you google Turkey Divan/chicken divan the recipe is not really like what my wife's family makes so they might be misusing the term "Divan" which I really think it just a reference to the weird sauce.
I love crunch onions and green bean casserole (even though it isn't an entre casserole like some of the others discussed, itt).
Title: Re: cooking
Post by: catastrophe on February 22, 2023, 08:12:22 PM
Lasagna is pasta casserole and how can you be against lasagna?
Lasagna really shouldn’t exist imo. It’s a ton of work for something that always falls apart anyway. It’s just pasta for people with time to waste, imo.
Title: Re: cooking
Post by: Kat Kid on February 22, 2023, 08:42:10 PM
good lasagna is fantastic.
Title: Re: cooking
Post by: DaBigTrain on February 22, 2023, 09:29:23 PM
good lasagna is fantastic.
I need to try it with gluten free pasta and vegan cheese and see if it’s comparable
Title: Re: cooking
Post by: WillieWatanabe on February 22, 2023, 10:44:33 PM
King Ranch casserole (huge in Texas) may be the worst casserole that most people love.  Top 5 worst casseroles period.  There, I said it.

seems like a lot of cheese
Title: Re: cooking
Post by: kstate4life on February 23, 2023, 11:54:47 AM
good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!
Title: Re: cooking
Post by: steve dave on February 23, 2023, 12:16:36 PM
good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!
You have my attention


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Title: Re: cooking
Post by: kstate4life on February 23, 2023, 12:39:20 PM
good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!
You have my attention


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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays
Title: Re: cooking
Post by: pissclams on February 23, 2023, 07:56:48 PM
good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!
You have my attention


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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays

many of the costco interest groups love it, i’ve not yet tried it
Title: Re: cooking
Post by: DaBigTrain on February 25, 2023, 06:03:43 PM
(https://uploads.tapatalk-cdn.com/20230226/d6c11564616c4341fc1e47ed21c483a1.jpg)
(https://uploads.tapatalk-cdn.com/20230226/ac0f626465ee035706aa33a6236fd1a1.jpg)
Title: Re: cooking
Post by: steve dave on February 25, 2023, 10:17:42 PM
lmao


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Title: Re: cooking
Post by: DaBigTrain on February 25, 2023, 11:09:14 PM
:confused:
Title: Re: cooking
Post by: AST on February 26, 2023, 07:48:51 AM
Cooked some pigs in the blanket with jalapeño & cheddar. 

(https://uploads.tapatalk-cdn.com/20230226/b30482be2fd1bdd80001561f355a5ebc.jpg)


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Title: Re: cooking
Post by: Gooch on February 26, 2023, 04:02:59 PM
Is that steak microwaved? The color is frightening.
Title: Re: cooking
Post by: DaBigTrain on February 26, 2023, 04:44:53 PM
It was done in the broiler, but thanks guys. It was pretty rough ridin' good.
Title: Re: cooking
Post by: Spracne on February 26, 2023, 05:19:39 PM
The ol' Hope Solo. Nice.
Title: Re: cooking
Post by: wiley on February 26, 2023, 05:35:29 PM
The ol' Hope Solo. Nice.
Omg….


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Title: Re: cooking
Post by: star seed 7 on February 26, 2023, 05:43:34 PM
I'd pick hope tbh
Title: Re: cooking
Post by: AST on February 26, 2023, 06:20:38 PM
Glad I decided to post a pic of my spare piggies on this page, ya’ll are busy eating DBT’s face off.
Title: Re: cooking
Post by: pissclams on February 26, 2023, 07:05:09 PM
It was done in the broiler, but thanks guys. It was pretty rough ridin' good.
get yourself a lodge cast iron skillet and cook that steak like a steak should be cooked
Title: Re: cooking
Post by: OK_Cat on February 27, 2023, 09:30:55 AM
can you imagine being proud of that steak and posting a picture on your favorite BBS?  (no offense DBT)
Title: Re: cooking
Post by: DaBigTrain on February 27, 2023, 12:30:05 PM
can you imagine being proud of that steak and posting a picture on your favorite BBS?  (no offense DBT)
This isn’t my favorite bbs. It was a Kroger brand steak for a Kroger brand bbs
Title: Re: cooking
Post by: OK_Cat on February 27, 2023, 12:31:07 PM
words hurt
Title: Re: cooking
Post by: stunted on February 27, 2023, 01:27:38 PM
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.
Title: Re: cooking
Post by: stunted on February 27, 2023, 01:36:28 PM
something with some actual crisp for you hayseeds to try:

https://www.youtube.com/watch?v=3ucXLDX_xrE
Title: Re: cooking
Post by: Gooch on February 27, 2023, 02:37:27 PM
Bro doesn't Maillard.
Title: Re: cooking
Post by: ChiComCat on February 27, 2023, 02:51:17 PM
something with some actual crisp for you hayseeds to try:

https://www.youtube.com/watch?v=3ucXLDX_xrE

Goddamnit, now I'm going to have to pick up Pork Belly this week
Title: Re: cooking
Post by: michigancat on February 27, 2023, 02:51:27 PM
I made Nashville hot chicken sandwiches. Just put mayo and pickles on a brioche bun with them. Only took a pic of a single thigh because I ate them all too quickly

(https://uploads.tapatalk-cdn.com/20230227/a47c05152723c9a3f8b2a9adf2eaf5d4.jpg)

(https://uploads.tapatalk-cdn.com/20230227/1ef09daa9f5e7d2f7be372bb49875385.jpg)

(https://uploads.tapatalk-cdn.com/20230227/14a01565468408435dabd464d97c36cd.jpg)

(https://uploads.tapatalk-cdn.com/20230227/8401e21de60f5eebc8f492285b1efc5e.jpg)
Title: Re: cooking
Post by: star seed 7 on February 27, 2023, 02:54:52 PM
Hell yeah
Title: Re: cooking
Post by: yoga-like_abana on February 27, 2023, 03:23:36 PM
WOULD
Title: Re: cooking
Post by: stunted on February 27, 2023, 04:00:37 PM
Bro doesn't Maillard.

It’s brown bfd. You know what else is great? Prime rib. Check fn mate.


Goddamnit, now I'm going to have to pick up Pork Belly this week

Curious how you’d like it. I can’t believe it’s not a thing in the states esp for how basic/cheap pork belly is and how simple the ingredients are. Pork belly in general actually. I’ve had belly many different ways and bacon is easily the least delicious. Crispy probably the best. Get your crap together America!
Title: Re: cooking
Post by: AST on February 27, 2023, 04:06:56 PM
That chicken sandwich is making me catch feelings.
Title: Re: cooking
Post by: sys on February 27, 2023, 04:38:52 PM
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.

i don't think they're overrated per se, but i do think the people turning up their nose at tbt's steak for not having a sear are kinda being dumb.  i'm sure it was delicious.
Title: Re: cooking
Post by: yoga-like_abana on February 27, 2023, 04:58:11 PM
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.
next time you're in mhk we'll be sitting pool side with a perfectly seared steak.
Title: Re: cooking
Post by: catastrophe on February 27, 2023, 07:00:26 PM
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.
It depends on what you’re expecting, imo. I’ve seen a ton of unsolicited steaks cooked on my FB feed and the steaks with a true “crust” (almost always cooked with some oil on a cast iron) are pretty hideous looking to me.

The (now) more traditional lightly seared and basted or frequently flipped on the grill steaks are beautiful, and although they don’t have a really crispy exterior, I do believe that the process adds a lot of flavor.
Title: Re: cooking
Post by: DaBigTrain on February 27, 2023, 07:22:49 PM
It was done in the broiler, but thanks guys. It was pretty rough ridin' good.
get yourself a lodge cast iron skillet and cook that steak like a steak should be cooked
Bought one today actually
Title: Re: cooking
Post by: OK_Cat on February 27, 2023, 07:28:59 PM
Sounds like the beginning of a redemption story


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Title: Re: cooking
Post by: AST on February 27, 2023, 08:04:30 PM
Just as assuredly as a sear on a steak is jnot everything, it is also something.  That is all I have to add to the topic.
Title: Re: cooking
Post by: DaBigTrain on February 27, 2023, 08:51:53 PM
Hopefully I can be forgiven someday for my awful lapse in judgement.

(https://uploads.tapatalk-cdn.com/20230228/51e1811169c34318f5d32a5b5a71a2d5.jpg)
(https://uploads.tapatalk-cdn.com/20230228/bdf2d2e9544370d1587a3edabd24513b.jpg)
Title: Re: cooking
Post by: WillieWatanabe on February 28, 2023, 08:11:07 AM
DBT, it's ok to not use a digiscope for your photos. You can stand a little farther back.
Title: Re: cooking
Post by: AST on March 05, 2023, 09:16:59 AM
Yesterday I did a 10 hour sous vide on some short ribs I had in the freezer.  Served on creamy polenta with gremolata along with balsamic roasted rainbow carrots & creminis.

I doubt I ever have smoked short ribs again without gremolata.  The citrus and herbs cut the fat so well.  I stead of all parsley, I substituted carrot greens for 50% of the recipe.  Now that I know I am going to be making this again, I will try harder on the plating next go around.

(https://uploads.tapatalk-cdn.com/20230305/14b6736fcd5925ed1bf9815115187a72.jpg)
(https://uploads.tapatalk-cdn.com/20230305/867797eba2f315bd78e975dc472a9992.jpg)
(https://uploads.tapatalk-cdn.com/20230305/31ea80bba341b9cba4da11fd17cf7dca.jpg)


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Title: Re: cooking
Post by: catastrophe on March 05, 2023, 10:04:43 AM
Amazing (but you already knew that).

Speaking of parsley, we’re trying an herb garden and the parsley has been going a little crazy. What is a good way to use a bunch of it?
Title: Re: cooking
Post by: AST on March 05, 2023, 10:12:21 AM
Amazing (but you already knew that).

Speaking of parsley, we’re trying an herb garden and the parsley has been going a little crazy. What is a good way to use a bunch of it?

I am not aware of a good way to use a ton of parsley.  Chimichurri and gremolata are the only recipes I know of that use loads of it and some pestos can.  It is mostly a garnish.  You could probably use up some in rice dishes, omelets, and quiches.
Title: Re: cooking
Post by: michigancat on March 05, 2023, 10:54:47 AM
Tabbouleh and soups/stocks and pasta. I've seen suggestions to just mix them in a salad like you would any other leafy green which I've never tried but sounds interesting
Title: Re: cooking
Post by: catastrophe on March 05, 2023, 01:20:58 PM
Tabbouleh and soups/stocks and pasta. I've seen suggestions to just mix them in a salad like you would any other leafy green which I've never tried but sounds interesting
Cilantro in a salad is pretty good I’ve discovered, so I wouldn’t be surprised at parsley.
Title: Re: cooking
Post by: Cire on March 06, 2023, 12:15:41 PM
Pretty much any fresh herb/parsley on top of any dish/salad is great.

Parsley over potatoes, meats, veggies.

In the summer, when ours is really bonkers I chop and put it on everything.
Title: Re: cooking
Post by: Cire on March 07, 2023, 08:24:24 AM
Made chicken and sausage gumbo last night.

No pics

Used conecuh Sausage and it was the freaking bomb!


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Title: Re: cooking
Post by: Gooch on March 14, 2023, 07:57:06 AM
good lasagna is fantastic.

The Costco Italian sausage and beef lasagna is amaze!
You have my attention


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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays

many of the costco interest groups love it, i’ve not yet tried it
Had one last night. Solid 5/7 on the general lasagna scale. 7/7 on the store bought lasagna scale.
Title: Re: cooking
Post by: Cire on March 18, 2023, 12:22:35 PM
(https://uploads.tapatalk-cdn.com/20230318/40f9a02157e198c9da29946e3df01cdf.jpg)

Refueling


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Title: Re: cooking
Post by: mocat on March 18, 2023, 12:30:57 PM
That rules
Title: Re: cooking
Post by: AST on March 18, 2023, 12:32:15 PM
Heck yes
Title: Re: cooking
Post by: Spracne on March 18, 2023, 01:02:14 PM
Excellent usage of left over corned beef from St. Pat's.
Title: Re: cooking
Post by: tdaver on March 18, 2023, 09:45:20 PM
Cire   :excited:
Title: Re: cooking
Post by: 8manpick on March 19, 2023, 01:21:34 PM
(https://uploads.tapatalk-cdn.com/20230319/f5a419f5412eacf8d978a5891e93181e.jpg)
Corned a brisket. Happy with how it turned out. Used half yesterday for corned beef, cabbage and potatoes.  The rest will be sandwiches
Title: Re: cooking
Post by: AST on March 19, 2023, 01:33:17 PM
 :excited:
Title: Re: cooking
Post by: DaBigTrain on March 20, 2023, 07:39:10 PM
(https://uploads.tapatalk-cdn.com/20230321/bb578b3bdc455f22a8bacc7e1a60dcd1.jpg)
Title: Re: cooking
Post by: star seed 7 on March 20, 2023, 07:47:24 PM
Not bad tbt
Title: Re: cooking
Post by: Stevesie60 on March 27, 2023, 06:22:55 PM
Does anyone here cook tofu? I've tried it a few different ways but I don't think I'm very good at it.
Title: Re: cooking
Post by: Katpappy on March 27, 2023, 06:52:36 PM
Does anyone here cook tofu? I've tried it a few different ways but I don't think I'm very good at it.

Look up tofu recipes from Israel.  They make crap loads of the stuff there.
Title: Re: cooking
Post by: catastrophe on March 27, 2023, 07:03:55 PM
Ask Mich, lol
Title: Re: cooking
Post by: catastrophe on March 27, 2023, 07:08:03 PM
In my opinion they key to firm tofu is not treating like the star of a dish. The stuff I’ve liked have always had tofu mixed in with other veggies and rice/noodles like stir fry or pad Thai.

I’ve also made a chocolate pie with silken tofu. It was pretty good!
Title: Re: cooking
Post by: michigancat on March 27, 2023, 09:37:26 PM
Ask Mich, lol
This is legit great!

https://youtu.be/O5S2Zz0sDH4

https://www.patreon.com/file?h=60655951&i=9730209

Get extra firm, press it, fry it, salt it, and it's fantastic.

Or try this for soft tofu! https://www.maangchi.com/recipe/sundubu-jjigae


Title: Re: cooking
Post by: Stevesie60 on March 28, 2023, 12:35:51 AM
What's your process for pressing it? Do you cut it up first or just press the block?
Title: Re: cooking
Post by: Cire on March 28, 2023, 01:49:43 PM
I like a nice seared tofu with a soft boiled egg in my Ramen.

Pro tip, get the water boiling, put the egg in 3 minutes ahead of the noodles, then noodles/egg in the same pan, ice water/cold water the egg when the noodles are done. 

Should peel easy and will have a great firm white and runny/jammy center :love:

dash of soy and a squirt of sriacha as well.


basically my lunch every weekend.
Title: Re: cooking
Post by: Gooch on March 28, 2023, 03:39:36 PM
What's your process for pressing it? Do you cut it up first or just press the block?
I just wrap the block in tea towels. It might tear if you cut it up before pressing.
Title: Re: cooking
Post by: michigancat on March 28, 2023, 03:44:05 PM
What's your process for pressing it? Do you cut it up first or just press the block?
I do it like she does it in the video. Cut it into 6 pieces, wrap them in a tea towel with the widest face down, and put the heavy weight on top for at least 15 minutes
Title: Re: cooking
Post by: pissclams on March 28, 2023, 07:20:46 PM
what in the living crap is a tea towel
Title: Re: cooking
Post by: Gooch on March 28, 2023, 07:43:11 PM
what in the living crap is a tea towel
Fancy name for a kitchen towel.
Title: Re: cooking
Post by: catastrophe on March 28, 2023, 07:53:10 PM
I think of them as two different materials but honestly have no idea.
Title: Re: cooking
Post by: Spracne on March 28, 2023, 07:54:47 PM
what in the living crap is a tea towel

I used to wonder the same, but then someone spilled the tea, and I found out.
Title: Re: cooking
Post by: Cire on April 22, 2023, 01:00:40 PM
Red beans and rice on a chilly day(https://uploads.tapatalk-cdn.com/20230422/e0d00c182716dcb0814bcf18ab276374.jpg)


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Title: Re: cooking
Post by: Cire on April 22, 2023, 01:01:58 PM
From a few weeks ago

Sous vide tri tip

(https://uploads.tapatalk-cdn.com/20230422/0dadd5f8c5dc98d10fe425d8499fcf58.jpg)


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Title: Re: cooking
Post by: Cire on April 22, 2023, 01:02:34 PM
And left over tri tip with ramen

(https://uploads.tapatalk-cdn.com/20230422/069ecb90a3ecd81a3aa73eb85d8727cd.jpg)


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Title: Re: cooking
Post by: AST on April 22, 2023, 01:38:57 PM
Smash
Triple smash
Double smash
Title: Re: cooking
Post by: star seed 7 on April 22, 2023, 01:43:22 PM
Man I love rb&r. My dad made that and gumbo a lot growing up.
Title: Re: cooking
Post by: catastrophe on April 22, 2023, 02:39:46 PM
Man I love rb&r. My dad made that and gumbo a lot growing up.
Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.
Title: cooking
Post by: Cire on April 22, 2023, 06:08:35 PM
Man I love rb&r. My dad made that and gumbo a lot growing up.
Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.
I’d never made it. Used kenji’s recipe.

Turned out very good. Really cheap/easy and filling

One bowl and I’m not hungry six hours later which is probably the point


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Title: Re: cooking
Post by: pissclams on April 23, 2023, 11:31:39 AM
what andouille did you use, it’s hard to find good stuff
Title: Re: cooking
Post by: Cire on April 23, 2023, 01:26:34 PM
Nothing special, zatarins probably


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Title: Re: cooking
Post by: stunted on April 24, 2023, 03:00:07 PM
something with some actual crisp for you hayseeds to try:

https://www.youtube.com/watch?v=3ucXLDX_xrE

Goddamnit, now I'm going to have to pick up Pork Belly this week

(https://i.imgur.com/C5cd7FT.jpg)

(https://i.imgur.com/VU2GBMI.jpg)

Gave it a shot myself, and the recipe turned out better than the current “best crispy pork” in my city. So damn crispy, like some kind of puffy tortilla chip. And the meat and fat rendered nicely and was melting in my mouth. My only issue was I didn’t use enough oil, so not all of the skin was submerged and puffed up, so some bits ended up really hard and almost inedible. And the terrible plating, which I actually tried to make look nice. Extremely easy to make, try it out!
Title: Re: cooking
Post by: Cire on April 24, 2023, 05:43:41 PM
Would


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Title: Re: cooking
Post by: waks on April 25, 2023, 06:56:20 AM
What's the yellow sauce? Hot mustard?
Title: Re: cooking
Post by: ChiComCat on April 25, 2023, 11:19:51 AM
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.
Title: Re: cooking
Post by: Cire on April 25, 2023, 11:23:48 AM
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat
Title: Re: cooking
Post by: 8manpick on April 25, 2023, 12:18:07 PM
what andouille did you use, it’s hard to find good stuff
Bichelmeyer’s in KC is really good
Title: Re: cooking
Post by: ChiComCat on April 25, 2023, 01:45:10 PM
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.
Title: Re: cooking
Post by: Cire on April 25, 2023, 02:08:19 PM
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.

That's why I've always been scared to buy it.

I like pork belly the very few times I've had it, mostly in Ramen, but scared to death of trying to do something with it on my own.
Title: Re: cooking
Post by: stunted on April 25, 2023, 03:07:11 PM
What's the yellow sauce? Hot mustard?

i threw together the sauce they made in the video, not really measuring it out. it worked pretty well with it.

Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty.  I'll have to check again.

Pork belly is like  85% fat

I'm aware.  Relatively speaking, I prefer a meatier belly.

saw some other videos and they said it can be good to go to the butcher and ask for a center cut pork belly.

i actually tried to make it again, but did not turn out well at all. was from different store, and seemed lower quality. skin wouldn't really puff up. i didn't salt the skin for 12-24hrs like the video said both times, but the 2nd time the meat felt soggier, so maybe it is an important step after all. also when i fried it, the oil was going insane, so yea probably too much water.
Title: Re: cooking
Post by: CNS on April 26, 2023, 05:00:01 PM
what andouille did you use, it’s hard to find good stuff

KC Price Choppers carry a brand I like a lot.  Cajun Hollar Brand.  It is good as is, but if you let it get a little bit of caramelization on it, it gets spicier.  Its really good in gumbo and I flat top it with shrimp and eat it with jasmine rice, fish sauce, cilantro(I know, Ts & Ps for your bad soap tasting genes), green onion, and rice vinegar.

It's great if you want Andouille that actually tastes like something other than the generic smoked johnsonville stuff.
Title: Re: cooking
Post by: Cire on April 26, 2023, 06:53:44 PM
what andouille did you use, it’s hard to find good stuff

KC Price Choppers carry a brand I like a lot.  Cajun Hollar Brand.  It is good as is, but if you let it get a little bit of caramelization on it, it gets spicier.  Its really good in gumbo and I flat top it with shrimp and eat it with jasmine rice, fish sauce, cilantro(I know, Ts & Ps for your bad soap tasting genes), green onion, and rice vinegar.

It's great if you want Andouille that actually tastes like something other than the generic smoked johnsonville stuff.
I have bought this and remember liking it!


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Title: Re: cooking
Post by: Youngfei on April 28, 2023, 03:00:25 AM
Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes. If you're looking for some recipe inspiration, check out americasrestaurant.com (https://americasrestaurant.com/shelf-life/). They've got some amazing Southern-inspired dishes that would pair perfectly with red beans and rice or gumbo. And hey, don't forget about food safety - according to their website, cooked rice can last in the fridge for up to 6 days. Personally, I love to switch things up in the kitchen and try out new recipes. Have you tried any other Southern-inspired dishes that you would recommend?
Title: Re: cooking
Post by: michigancat on April 28, 2023, 04:38:56 AM
Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.
Amen
Title: Re: cooking
Post by: steve dave on April 28, 2023, 07:19:10 AM
The bots are getting friendlier and more relatable.  AI truly is great.


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Title: Re: cooking
Post by: Cire on April 28, 2023, 07:23:25 AM
Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.

Well said youngfei
Title: Re: cooking
Post by: KST8FAN on April 28, 2023, 05:54:37 PM
Guys what would you make with these that could froze for later consumption.  The wife is exploring dehydration.

Talk to me as of you would a diner short order cook.


Tom(https://uploads.tapatalk-cdn.com/20230428/a56e5b70f50dd70a34b08d59631ab833.jpg)

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Title: Re: cooking
Post by: Cire on April 29, 2023, 03:16:17 PM
Guys what would you make with these that could froze for later consumption.  The wife is exploring dehydration.

Talk to me as of you would a diner short order cook.


Tom(https://uploads.tapatalk-cdn.com/20230428/a56e5b70f50dd70a34b08d59631ab833.jpg)

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I would think dehydrated is the way to go


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Title: Re: cooking
Post by: Cire on April 29, 2023, 03:17:03 PM
You could probably make a great mushroom stock to freeze


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Title: Re: cooking
Post by: Cire on May 10, 2023, 07:10:25 PM
Had no idea

https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread


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Title: Re: cooking
Post by: AST on May 14, 2023, 11:22:25 AM
A little bacon & sweet pepper quiche action for mother’s day.  Sweet cayenne crema and lime for the fresh fruit.

(https://uploads.tapatalk-cdn.com/20230514/1221f0baedc53beec5b394c7fa1a8110.jpg)

(https://uploads.tapatalk-cdn.com/20230514/1b6f92586105d0619b38e7218c84832c.jpg)

(https://uploads.tapatalk-cdn.com/20230514/78e4aa19a7d4ca144d07840375799f20.jpg)

(https://uploads.tapatalk-cdn.com/20230514/9a0225da2443a37da80e2c162a796358.jpg)

(https://uploads.tapatalk-cdn.com/20230514/d9471b011b6a0c52a43a9bb86770863a.jpg)


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Title: Re: cooking
Post by: AST on May 14, 2023, 11:22:26 AM
Double post
Title: Re: cooking
Post by: AST on May 14, 2023, 11:23:15 AM
Had no idea

https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread


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I literally read this head to tail a couple days ago and was clueless as well.  Awesome info to have.


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Title: Re: cooking
Post by: pissclams on May 14, 2023, 02:21:16 PM
do you just scrape the mold off or what
Title: Re: cooking
Post by: Spracne on May 14, 2023, 02:22:44 PM
It's infuriating that the article could have been one sentence: "Run water over it, and then stick it in the oven."
Title: Re: cooking
Post by: AST on May 14, 2023, 02:43:18 PM
do you just scrape the mold off or what

I think the article was about stale bread, not moldy bread.  I could be wrong though.
Title: Re: cooking
Post by: pissclams on May 14, 2023, 05:18:25 PM
another life hack when your bread goes bad is to buy a new loaf
Title: Re: cooking
Post by: DaBigTrain on May 14, 2023, 08:06:35 PM
another life hack when your bread goes bad is to buy a new loaf
(https://media0.giphy.com/media/lXu72d4iKwqek/giphy.gif)
Title: Re: cooking
Post by: Sandstone Outcropping on May 15, 2023, 12:12:31 PM
I got a 12 oz container of this stuff for a gift and I have been putting it on lots of  things with good results - burgers, pork chops, steaks and even roasting broccoli with it in the oven. It rivals Lawry's Salt in taste and versatility. Has some big chunks of spice in it so I wouldn't put it on popcorn as suggested in their marketing materials:

https://www.jacksgourmetseasoning.com/ (https://www.jacksgourmetseasoning.com/)
Title: Re: cooking
Post by: AST on May 21, 2023, 09:46:56 AM
Made some  savory maple & balsamic puff pastries this morning.  Fantastic.  Half vidalia and half portobello.  Thyme as the herb.

(https://uploads.tapatalk-cdn.com/20230521/6af9e6923f4803fe9eb219b946b5fe72.jpg)

(https://uploads.tapatalk-cdn.com/20230521/e14e516edf38ef8540c20eeae5700dd4.jpg)

(https://uploads.tapatalk-cdn.com/20230521/e6254eaa6b0904a7646c6352af538489.jpg)

(https://uploads.tapatalk-cdn.com/20230521/1a0c66e7a1919f0246df88676bd85660.jpg)


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Title: Re: cooking
Post by: Cire on May 21, 2023, 12:27:42 PM
Woah


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Title: Re: cooking
Post by: Spracne on May 21, 2023, 01:07:34 PM
Woah


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he can truly do it all
Title: Re: cooking
Post by: AST on May 21, 2023, 01:50:18 PM
Calm your jets guys, this is truly a top 5 easiest thing I’ve made this past year.
Title: Re: cooking
Post by: steve dave on May 21, 2023, 05:53:11 PM
Top 5 easiest ass kickings I’ve delivered when we meet up irl


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Title: Re: cooking
Post by: AST on May 21, 2023, 06:58:51 PM
Brush pan/parchment with evoo, drizzle with maple syrup & balsamic glaze, set sliced onion on top, sprinkle with salt, pepper, and thyme, lay puff pastry on top (I used store bought frozen), brush with egg wash.  Cook at 350° until puffed.

This is it.  This is all you have to do.  I subbed in portobellos on half because I thought it would be good.  It was.  Next time though I will slicke the bellos thin. 

Title: Re: cooking
Post by: Cire on May 22, 2023, 01:36:38 PM
Brush pan/parchment with evoo, drizzle with maple syrup & balsamic glaze, set sliced onion on top, sprinkle with salt, pepper, and thyme, lay puff pastry on top (I used store bought frozen), brush with egg wash.  Cook at 350° until puffed.

This is it.  This is all you have to do.  I subbed in portobellos on half because I thought it would be good.  It was.  Next time though I will slicke the bellos thin. 



did you pre cook the shrooms to get rid of some water? 
Title: Re: cooking
Post by: AST on May 22, 2023, 05:05:31 PM
Brush pan/parchment with evoo, drizzle with maple syrup & balsamic glaze, set sliced onion on top, sprinkle with salt, pepper, and thyme, lay puff pastry on top (I used store bought frozen), brush with egg wash.  Cook at 350° until puffed.

This is it.  This is all you have to do.  I subbed in portobellos on half because I thought it would be good.  It was.  Next time though I will slicke the bellos thin. 



did you pre cook the shrooms to get rid of some water?

No I did not.  The pastry came out fine but the shrooms were just a little al dente.  I guess that would be another solution to the problem.
Title: Re: cooking
Post by: Sandstone Outcropping on May 24, 2023, 08:09:52 AM
We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.
Title: Re: cooking
Post by: michigancat on May 24, 2023, 10:21:54 AM
We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.
My family LOVES this recipe:
 https://www.reddit.com/r/Cooking/comments/xbc75n/my_91yo_grandmas_vietnamese_braised_fish_recipe/

I never get the sugar to caramelize just right but no one but me knows or cares

Also this is my go to weeknight meal (with some rice and a stovetop veggie or salad). So easy and kicks ass:

https://www.justonecookbook.com/miso-salmon/
Title: Re: cooking
Post by: Sandstone Outcropping on May 24, 2023, 10:24:25 AM
We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.
My family LOVES this recipe:
 https://www.reddit.com/r/Cooking/comments/xbc75n/my_91yo_grandmas_vietnamese_braised_fish_recipe/

I never get the sugar to caramelize just right but no one but me knows or cares

Also this is my go to weeknight meal (with some rice and a stovetop veggie or salad). So easy and kicks ass:

https://www.justonecookbook.com/miso-salmon/
That sounds very good.
Title: Re: cooking
Post by: pissclams on May 24, 2023, 01:03:12 PM
We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.
My family LOVES this recipe:
 https://www.reddit.com/r/Cooking/comments/xbc75n/my_91yo_grandmas_vietnamese_braised_fish_recipe/

I never get the sugar to caramelize just right but no one but me knows or cares

Also this is my go to weeknight meal (with some rice and a stovetop veggie or salad). So easy and kicks ass:

https://www.justonecookbook.com/miso-salmon/
That sounds very good.
it really does, especially that stovetop veggie!!
Title: Re: cooking
Post by: DaBigTrain on May 29, 2023, 05:02:38 PM
Making jalapeño burgers and having a broccoli and mushroom salad to go with them

(https://uploads.tapatalk-cdn.com/20230529/536d2e377afc54d2fe70be4fd897662b.jpg)
(https://uploads.tapatalk-cdn.com/20230529/185ea98f9fe0c4e3b8df9fa465a31e14.jpg)
Title: Re: cooking
Post by: DaBigTrain on May 29, 2023, 07:46:26 PM
(https://uploads.tapatalk-cdn.com/20230530/fdc7081c16938e3e052ac23c25c048d6.jpg)
Title: Re: cooking
Post by: wetwillie on May 29, 2023, 08:12:57 PM
WOULD
Title: Re: cooking
Post by: AST on May 29, 2023, 09:09:21 PM
One of my better creations.  Toasted sourdough on the griddle with mayo.  Added a huge slice of mesquite smoked short rib.  Then topped with a fresh chimichurri.  In heaven rn.

(https://uploads.tapatalk-cdn.com/20230530/f773b4b68e4be3825d7a38344e275067.jpg)

(https://uploads.tapatalk-cdn.com/20230530/309870273b64b7593d51322112d3fa91.jpg)


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Title: Re: cooking
Post by: sys on May 29, 2023, 10:05:30 PM
jesus rough ridin' christ.
Title: Re: cooking
Post by: steve dave on May 30, 2023, 06:56:53 AM
hate your guts


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Title: Re: cooking
Post by: AST on May 30, 2023, 07:02:44 AM
hate your guts


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(https://uploads.tapatalk-cdn.com/20230530/b6e3d6ebe748817705fbd30313a9aced.jpg)


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Title: Re: cooking
Post by: DQ12 on May 30, 2023, 09:48:07 AM
I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun.  Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement.  Honestly, I think there's a good possibility of that too.

So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times.  If, after the 5th time, I still want a meat slicer, I will get it.  Do any of you Cats buy big hunks of meat and slice it into cuts yourselves?  Any other homemade roast beef heads in here?  Let's chat!
Title: Re: cooking
Post by: AST on May 30, 2023, 09:53:56 AM
I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun.  Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement.  Honestly, I think there's a good possibility of that too.

So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times.  If, after the 5th time, I still want a meat slicer, I will get it.  Do any of you Cats buy big hunks of meat and slice it into cuts yourselves?  Any other homemade roast beef heads in here?  Let's chat!

Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.

When it comes time to buy a slicer, go the commercial route.  If new commercial is out of budget, look at restaurant auction sites and so on.  I have returned no less that 4 deli slicers purchased from box stores.  They are garbage.
Title: Re: cooking
Post by: DQ12 on May 30, 2023, 10:27:31 AM
I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun.  Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement.  Honestly, I think there's a good possibility of that too.

So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times.  If, after the 5th time, I still want a meat slicer, I will get it.  Do any of you Cats buy big hunks of meat and slice it into cuts yourselves?  Any other homemade roast beef heads in here?  Let's chat!

Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.

When it comes time to buy a slicer, go the commercial route.  If new commercial is out of budget, look at restaurant auction sites and so on.  I have returned no less that 4 deli slicers purchased from box stores.  They are garbage.
TY for both pieces of advice.
Title: Re: cooking
Post by: ChiComCat on May 30, 2023, 11:57:10 AM

Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.


I do this with steak when I'm making jerky and it makes all the difference.
Title: Re: cooking
Post by: KST8FAN on June 11, 2023, 04:52:27 PM
Batch of home made ice cream to kick off family reunion season.


Tom(https://uploads.tapatalk-cdn.com/20230611/65880d58356732fbe050a20acc3b6738.jpg)(https://uploads.tapatalk-cdn.com/20230611/2cc9aae88caf8ef40c86bb412127ef55.jpg)

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Title: Re: cooking
Post by: WillieWatanabe on June 12, 2023, 09:11:58 AM
wow!
Title: Re: cooking
Post by: michigancat on June 12, 2023, 09:26:56 AM
hell yeah, those are some elite kansas flavors. Nothing better.

 Is there salt in that ice?
Title: Re: cooking
Post by: steve dave on June 12, 2023, 09:41:59 AM
hell yeah, those are some elite kansas flavors. Nothing better.

 Is there salt in that ice?
Of course there is salt in that ice. How else would it work?


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Title: Re: cooking
Post by: michigancat on June 12, 2023, 09:46:39 AM
hell yeah, those are some elite kansas flavors. Nothing better.

 Is there salt in that ice?
Of course there is salt in that ice. How else would it work?


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No idea either way!
Title: Re: cooking
Post by: KST8FAN on June 12, 2023, 09:51:14 AM
Rock salt the hell out of that operation. Mrs 8 will learn where I dumped that in the yard in a couple weeks when the grass dies.


Tom

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Title: Re: cooking
Post by: AST on June 12, 2023, 09:53:08 AM
Thanks Tom, you have inspired me to make some homemade vanilla for my boys 3 year birthday party in a coupe weeks.
Title: Re: cooking
Post by: BIG APPLE CAT on June 12, 2023, 10:10:37 AM
we use our NINJA CREAMI to make home made ice cream. Does it "technically count" as "legit home made ice cream?" I dunno, probably not, what do i look like a home made ice cream aficionado? But anyway its always ends up delicious. so, suck it haters.
Title: Re: cooking
Post by: wetwillie on June 12, 2023, 10:17:42 AM
FIL used to do a similar setup to toms but with a hand crank.  Cranking that beast would really put some hair on your chest.
Title: Re: cooking
Post by: Sandstone Outcropping on June 12, 2023, 10:18:33 AM
Looks awesome. My folks always break out the White Mountain for our July 4 cookout. It is the hand-cranked version.
Title: Re: cooking
Post by: BIG APPLE CAT on June 12, 2023, 10:40:32 AM
mods please update thread title to "cooking (for quakers)"
Title: Re: cooking
Post by: WillieWatanabe on June 12, 2023, 10:50:08 AM
FIL used to do a similar setup to toms but with a hand crank.  Cranking that beast would really put some hair on your chest.

Me and my siblings would take turns cranking our ice cream maker for our annual 4th of July party. good times
Title: Re: cooking
Post by: michigancat on June 12, 2023, 11:00:22 AM
Who remembers the homemade ice cream raw egg scare
Title: Re: cooking
Post by: yoga-like_abana on June 12, 2023, 11:05:08 AM
Rock salt the hell out of that operation. Mrs 8 will learn where I dumped that in the yard in a couple weeks when the grass dies.


Tom

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:D
Title: Re: cooking
Post by: 8manpick on June 13, 2023, 07:33:30 AM
FIL used to do a similar setup to toms but with a hand crank.  Cranking that beast would really put some hair on your chest.

Me and my siblings would take turns cranking our ice cream maker for our annual 4th of July party. good times
We always did the same! (As recently as July 4, 2022)
Title: Re: cooking
Post by: Cire on June 14, 2023, 08:37:08 AM
I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun.  Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement.  Honestly, I think there's a good possibility of that too.

So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times.  If, after the 5th time, I still want a meat slicer, I will get it.  Do any of you Cats buy big hunks of meat and slice it into cuts yourselves?  Any other homemade roast beef heads in here?  Let's chat!

Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.

When it comes time to buy a slicer, go the commercial route.  If new commercial is out of budget, look at restaurant auction sites and so on.  I have returned no less that 4 deli slicers purchased from box stores.  They are garbage.
TY for both pieces of advice.

Also, sous vide, rump roast/eye of round.

i do pretty well with those and a 12 in slicing knife that cost about 80$
Title: Re: cooking
Post by: DaBigTrain on June 18, 2023, 01:37:31 PM
Chicken stir fry. Made the sauce with a habanero garlic olive oil, mango habanero vinegar and some worcestshire sauce. Add some diced jalapeños and cilantro and it has a really nice kick.

(https://uploads.tapatalk-cdn.com/20230618/6d3e535baca1775b94366c62aff2fe6d.jpg)
Title: Re: cooking
Post by: DaBigTrain on June 22, 2023, 08:38:43 AM
#breakfast

(https://uploads.tapatalk-cdn.com/20230622/4f7d842c16e939cd7d7c1e0f6b3766ac.jpg)
Title: Re: cooking
Post by: Cire on June 22, 2023, 08:45:06 AM
#breakfast

(https://uploads.tapatalk-cdn.com/20230622/4f7d842c16e939cd7d7c1e0f6b3766ac.jpg)

Pro tip,

Cook the veggies seperately than the scrambled eggs and then add together on the plate
Title: Re: cooking
Post by: pissclams on June 22, 2023, 10:14:51 PM
proer tip- don’t cook the veggies at all and also don’t buy them
Title: Re: cooking
Post by: Institutional Control on June 29, 2023, 07:35:53 PM
Home made fried chicken nite!

(https://uploads.tapatalk-cdn.com/20230630/bda4d4a3a65afc648295a7d61d2f69ab.jpg)


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Title: Re: cooking
Post by: AST on June 30, 2023, 06:33:39 AM
Great looking crispies.
Title: Re: cooking
Post by: BIG APPLE CAT on June 30, 2023, 07:47:38 AM
would
Title: Re: cooking
Post by: yoga-like_abana on June 30, 2023, 09:28:22 AM
my tongs are clickin just waiting on these grillin days ahead of us boyz
Title: Re: cooking
Post by: Sandstone Outcropping on July 02, 2023, 08:29:14 PM
didn't get pics but I made steak and eggs that combined some leftover steak as well as some grilled peppers and onions from earlier in the weekend. would recommend.
Title: Re: cooking
Post by: bucket on July 02, 2023, 08:46:08 PM
didn't get pics but I made steak and eggs that combined some leftover steak as well as some grilled peppers and onions from earlier in the weekend. would recommend.

Ya, that's the best.
Title: Re: cooking
Post by: DaBigTrain on July 12, 2023, 10:21:10 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Title: Re: cooking
Post by: yoga-like_abana on July 13, 2023, 10:51:46 AM
anyone recommendo a good fryer (non air) going to be used mainly for fish
Title: Re: cooking
Post by: steve dave on July 13, 2023, 10:56:57 AM
What oil you using?


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Title: Re: cooking
Post by: michigancat on July 13, 2023, 11:08:00 AM
anyone recommendo a good fryer (non air) going to be used mainly for fish

dutch oven+stove top
Title: Re: cooking
Post by: yoga-like_abana on July 13, 2023, 11:13:58 AM
What oil you using?


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peanut
Title: Re: cooking
Post by: Sandstone Outcropping on July 13, 2023, 12:09:54 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?
Title: Re: cooking
Post by: DaBigTrain on July 13, 2023, 12:53:18 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?

I had the eggs, sausage and potatos in a bowl this morning with some salsa I had made either this week this morning. Planning on making burgers tonight and probably have some with them and also make some green beans.
Title: Re: cooking
Post by: steve dave on July 13, 2023, 12:59:21 PM
What oil you using?


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peanut

hell yeah
Title: Re: cooking
Post by: pissclams on July 13, 2023, 08:46:17 PM
whenever I go into a restaurant and smell that they’re using peanut oil in their cooking, i think to myself, “yep- peanut oil”

brag about some stud thing thread?  :cool:
Title: Re: cooking
Post by: Kat Kid on July 13, 2023, 09:43:58 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?
Rolling breakfast burritos and letting them sit in a fridge is DISGUSTING.
Title: Re: cooking
Post by: Cire on July 13, 2023, 09:49:17 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?
Rolling breakfast burritos and letting them sit in a fridge is DISGUSTING.
Someone had to say it

I have TWO travel friends that ALWAYS do this at vrbo’s


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Title: Re: cooking
Post by: michigancat on July 14, 2023, 07:51:23 AM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?
Rolling breakfast burritos and letting them sit in a fridge is DISGUSTING.
Someone had to say it

I have TWO travel friends that ALWAYS do this at vrbo’s


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I've never heard of this lol
Title: Re: cooking
Post by: Kat Kid on July 14, 2023, 12:24:33 PM
(https://uploads.tapatalk-cdn.com/20230714/7d6edd816cba29027ba302f473296643.jpg)

Pita
Feta spread (could also use labneh)
Grilled chicken (tajiin seasoning)
Pickles
Fresh basil


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Title: Re: cooking
Post by: Spracne on July 14, 2023, 01:14:17 PM
A bit strange, but probs dece. Needs hummus or baba ghanoush instead of cheese. No pickles, or at least on the side.
Title: Re: cooking
Post by: Kat Kid on July 14, 2023, 01:34:48 PM
Was very refreshing i thought about hummus, but would be overpowering and the chicken and pickles are the star here.
Title: Re: cooking
Post by: Stevesie60 on July 14, 2023, 04:44:17 PM
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!

(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Those potatoes look great.
Are you making some breakfast burritos?
Rolling breakfast burritos and letting them sit in a fridge is DISGUSTING.
Someone had to say it

I have TWO travel friends that ALWAYS do this at vrbo’s


Sent from my iPhone using Tapatalk

I have two friends, one of which I'd call a travel friend, who bring up refrigerated breakfast burritos damn near every day.
Title: Re: cooking
Post by: Spracne on July 14, 2023, 04:54:17 PM
Costco sells some pretty decent frozen breakfast burritos  :nono:
Title: Re: cooking
Post by: michigancat on July 14, 2023, 05:17:51 PM
So it gets hot as balls in NYC and I can't put a window unit near my kitchen so we basically can't turn on the stove or oven for more than like 3 minutes without completely cooking the place. So I've been doing a bunch of instant pot cooking! I don't exactly enjoy it but it's better than rough ridin' cold sandwiches every night.
Title: Re: cooking
Post by: michigancat on July 14, 2023, 05:18:25 PM
Costco sells some pretty decent frozen breakfast burritos  :nono:
This is different
Title: Re: cooking
Post by: Katpappy on July 14, 2023, 05:34:06 PM
Costco sells some pretty decent frozen breakfast burritos  :nono:

Do you heat them or go cold turkey?
Title: Re: cooking
Post by: AST on July 16, 2023, 10:16:10 AM
Idk why I made them for breakfast but I did.  Made some chopped cheese but put them in split-top hotdog buns so I guess I made chopped burger-dogs.  After the first 2 I decided all toppings should go under the gooey cheeseburger concoction less they go overboard.

Yes I had 3 for breakfast.  Beers were had yesterday and I will neither apologize or explain myself anymore on the matter.
 
(https://uploads.tapatalk-cdn.com/20230716/c9235f594735d1269dd73c66ec666538.jpg)

(https://uploads.tapatalk-cdn.com/20230716/ebaf610ff19b2c2f806ae77253463a24.jpg)

(https://uploads.tapatalk-cdn.com/20230716/efc5cdc67efa545a568b4e60e352bcd5.jpg)

(https://uploads.tapatalk-cdn.com/20230716/7e1df67d697bd0cd13fb107b20ba2c8f.jpg)


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Title: Re: cooking
Post by: Spracne on July 16, 2023, 12:20:15 PM
It's like a Chicago Philly Cheeseburgerdog. You eat like a king :lick:
Title: Re: cooking
Post by: star seed 7 on July 16, 2023, 01:50:24 PM
Flashbacks of emo's menudo
Title: Re: cooking
Post by: DaBigTrain on July 22, 2023, 03:20:20 PM
Made some guac for the week!

(https://uploads.tapatalk-cdn.com/20230722/b7f3ec19802ee43f5138a3c583a1209a.jpg)
(https://uploads.tapatalk-cdn.com/20230722/9dedf7cbf6c2bda311cb0497292a1bf7.jpg)
(https://uploads.tapatalk-cdn.com/20230722/c227ddf0e3681393a076f0d484c6b32f.jpg)
Title: Re: cooking
Post by: 8manpick on July 22, 2023, 05:43:52 PM
No tubes?
Title: Re: cooking
Post by: DaBigTrain on July 23, 2023, 12:22:50 PM
eff yeah(https://uploads.tapatalk-cdn.com/20230723/c3f859e9b01d968d6a6f479e0704f357.jpg)
Title: Re: cooking
Post by: nicname on July 23, 2023, 01:26:59 PM
That’s a great looking breakfast. Great flavors, not too filling and wonderful nutrition.

Made some Parmesan white wine sauce yesterday then topped some spaghetti with it and some chopped up Italian sausage links (mild and sweet varieties).
Title: Re: cooking
Post by: DaBigTrain on August 21, 2023, 07:48:58 PM
(https://uploads.tapatalk-cdn.com/20230822/a4b236c4c41735a36cd3ba9b3624c303.jpg)
Title: Re: cooking
Post by: DaBigTrain on August 23, 2023, 07:47:53 PM
(https://uploads.tapatalk-cdn.com/20230824/94edf109b5e698554863458a8c5e5e40.jpg)
Title: Re: cooking
Post by: Spracne on August 23, 2023, 07:57:01 PM
You're getting better, bud.
Title: Re: cooking
Post by: Cire on August 23, 2023, 08:56:22 PM
DBT has a Ron Pearlman yapper on him


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Title: Re: cooking
Post by: DaBigTrain on September 17, 2023, 09:22:31 AM
Gameday breakfast

(https://uploads.tapatalk-cdn.com/20230917/c0f4d3548194f280847d8f561926ea48.jpg)
Title: Re: cooking
Post by: DaBigTrain on October 02, 2023, 06:43:41 PM
(https://uploads.tapatalk-cdn.com/20231002/1cfeaa0038bbc11bf9dc99bfaf86e427.jpg)
Title: Re: cooking
Post by: cfbandyman on October 02, 2023, 10:09:53 PM
That looks quite tasty
Title: Re: cooking
Post by: CNS on October 09, 2023, 07:09:19 PM
My son came home from a friends house and asked me to make chili. He said his friend’s mom has an awesome recipe. My wife texted her for it and when she received it, she forwarded it to me. It looked silly. I responded with “LoL”. 

Then I made it and it was delicious. This is my chili shame yourself post.

It had ingredients like, “three Ranch seasoning packets”, and “three packets of Taco Bell taco seasoning “. 

Guys, it’s really good. I don’t even.

Now I need a really good cinnamon roll recipe to make fluffy and gooey cinnamon rolls.
Title: Re: cooking
Post by: Cire on October 09, 2023, 07:35:28 PM
(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)


Did somebody say chili


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Title: Re: cooking
Post by: CNS on October 09, 2023, 07:52:36 PM
How many packs of Hiden Valley can you fit in that bad boy(slaps chili)?
Title: Re: cooking
Post by: pissclams on October 10, 2023, 11:35:27 AM
(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)


Did somebody say chili


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soup
Title: Re: cooking
Post by: Spracne on October 10, 2023, 11:50:54 AM
Fritos scoops are one of the top five food innovations in our lifetimes.
Title: Re: cooking
Post by: yoga-like_abana on October 10, 2023, 01:28:51 PM
(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)


Did somebody say chili


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soup
yeah, cire, chill cause that ain't chili.
Title: Re: cooking
Post by: Cire on October 11, 2023, 06:38:27 PM
(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)


Did somebody say chili


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soup
yeah, cire, chill cause that ain't chili.
What the eff


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Title: Re: cooking
Post by: Cire on October 11, 2023, 07:16:48 PM
(https://uploads.tapatalk-cdn.com/20231012/231c7ab5446c99224f4a74b5f6b7556a.jpg)
Day two


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Title: Re: cooking
Post by: yoga-like_abana on October 11, 2023, 08:44:55 PM
Did you say pesto instead of presto?


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Title: cooking
Post by: 8manpick on October 12, 2023, 08:17:00 AM
Maybe green chile, but not chili

Looks great though
Title: Re: cooking
Post by: AST on October 15, 2023, 01:46:24 PM
Za’atar and toasted pine nut hummus with naan.

(https://uploads.tapatalk-cdn.com/20231015/7ccaf8564359f8e1b296d74b7a2fbf63.jpg)
 (https://uploads.tapatalk-cdn.com/20231015/1b88b77ffdfa269df492b5441c2851eb.jpg)

(https://uploads.tapatalk-cdn.com/20231015/c152c5ac3a361ae3684aa27092918479.jpg)


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Title: Re: cooking
Post by: Spracne on October 15, 2023, 01:52:01 PM
Kinda looks like you ate way, way too many peanuts and took a big butt dragon on the plate, but in my mind's eye, I know how delicious your dish is.
Title: Re: cooking
Post by: AST on October 15, 2023, 01:59:13 PM
Kinda looks like you ate way, way too many peanuts and took a big butt dragon on the plate, but in my mind's eye, I know how delicious your dish is.

You’re a butt dragon.
Title: Re: cooking
Post by: IPA4Me on October 15, 2023, 03:43:28 PM
(https://uploads.tapatalk-cdn.com/20231012/231c7ab5446c99224f4a74b5f6b7556a.jpg)
Day two


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Still not chili
Title: Re: cooking
Post by: KST8FAN on October 15, 2023, 07:26:39 PM
Mom hit the orchard a week ago, and we end up with 2-3 bags of apples.  Last year sliced, vacuum sealed, and froze.  We tried apple sauce today.


Tom(https://uploads.tapatalk-cdn.com/20231016/029cf5749d56a4cad62e1ad738faa490.jpg)(https://uploads.tapatalk-cdn.com/20231016/3bd58907df878948e483406a5075f23f.jpg)(https://uploads.tapatalk-cdn.com/20231016/8256a2e3a55afb21a6891d1a35946672.jpg)(https://uploads.tapatalk-cdn.com/20231016/411a98adb1e2dfddc0fb00cb64dbef8a.jpg)

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Title: Re: cooking
Post by: Cire on October 16, 2023, 01:56:49 PM
apple peeler attachment on a kitchenaide mixer is pretty awesome
Title: Re: cooking
Post by: KST8FAN on October 16, 2023, 06:51:23 PM
apple peeler attachment on a kitchenaide mixer is pretty awesome
I need to investigate that.  It's always a quiz I fail putting the manual one back together after washing.


Tom

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Title: Re: cooking
Post by: Cire on October 16, 2023, 07:12:01 PM
apple peeler attachment on a kitchenaide mixer is pretty awesome
I need to investigate that.  It's always a quiz I fail putting the manual one back together after washing.


Tom

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It’s actually like a whole set of pasta rollers, spiral blades etc

But the apple peeler is the coolest


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Title: Re: cooking
Post by: DaBigTrain on October 17, 2023, 09:32:42 AM
Trying chilaquiles for the first time at home with some of the meat from the tacos from last night. Would be incredible but a dollop of sour cream on top but alas…

(https://uploads.tapatalk-cdn.com/20231017/d355685ece2a8dbb2b8b8b014c8c3ec0.jpg)
Title: Re: cooking
Post by: Katpappy on October 17, 2023, 10:34:04 AM
Trying chilaquiles for the first time at home with some of the meat from the tacos from last night. Would be incredible but a dollop of sour cream on top but alas…

(https://uploads.tapatalk-cdn.com/20231017/d355685ece2a8dbb2b8b8b014c8c3ec0.jpg)

What is the brand of mouthwash you use or do you just raw dog it?
Title: Re: cooking
Post by: mocat on October 17, 2023, 12:21:07 PM
somehow looks bone dry and soggy at the same time
Title: Re: cooking
Post by: yoga-like_abana on October 17, 2023, 01:23:31 PM
feel like I've been cooking the same stuff for a while. Anyone have something good that doesn't take a year and half of prep time and cooking?
Title: Re: cooking
Post by: Sandstone Outcropping on October 17, 2023, 01:36:03 PM
Mom hit the orchard a week ago, and we end up with 2-3 bags of apples.  Last year sliced, vacuum sealed, and froze.  We tried apple sauce today.


Tom(https://uploads.tapatalk-cdn.com/20231016/029cf5749d56a4cad62e1ad738faa490.jpg)(https://uploads.tapatalk-cdn.com/20231016/3bd58907df878948e483406a5075f23f.jpg)(https://uploads.tapatalk-cdn.com/20231016/8256a2e3a55afb21a6891d1a35946672.jpg)(https://uploads.tapatalk-cdn.com/20231016/411a98adb1e2dfddc0fb00cb64dbef8a.jpg)

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A couple of years ago, our neighbors had us out to their property in the country to pick apples and loaned us an apple peeler / corer thing. Set up the camping stove in the backyard and made applesauce. Still one of the kids favorite fall memories.
Title: Re: cooking
Post by: Cire on October 17, 2023, 01:37:17 PM
Ground Pork-not sausage

mushrooms choppe or not

bamboo shoots

chopped cabbage/onion/garlic/ginger.

brown the meat and add in the veggies then at the end pour on some hoison sauce with a squirt of sriracha and a tiny bit of fish sauce if you're feeling wild.

serve over rice or asian noodles.
Title: Re: cooking
Post by: yoga-like_abana on October 17, 2023, 01:46:34 PM
Cire, I actually had ground pork (little ground beef also mixed in) with cut up squash and mushrooms served over rice last night.  :D
Title: Re: cooking
Post by: Cire on October 17, 2023, 02:01:36 PM
This is a weekly meal at my house because my kids love "asian" flavors like soy/ginger/hoison

Ground pork is really cheap too but you use beef/chicken/turkey etc.

We like red onion/garlic/mushroom/cabbage/broccoli but the broc is a pain because you have to cut it small or it will never cook in a stir fry.
Title: Re: cooking
Post by: Cire on October 17, 2023, 05:54:28 PM
Left over corned beef hash

(https://uploads.tapatalk-cdn.com/20231017/1c6bba79c9b5aabdb9a401d5f6ed93eb.jpg)


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Title: Re: cooking
Post by: DaBigTrain on October 17, 2023, 08:46:09 PM
Damn that looks good rn
Title: Re: cooking
Post by: steve dave on October 17, 2023, 09:36:48 PM
Left over corned beef hash

(https://uploads.tapatalk-cdn.com/20231017/1c6bba79c9b5aabdb9a401d5f6ed93eb.jpg)


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Incredible tomahawk steak (posts picture of an over easy ostrich egg)


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Title: Re: cooking
Post by: michigancat on October 18, 2023, 07:40:32 AM
feel like I've been cooking the same stuff for a while. Anyone have something good that doesn't take a year and half of prep time and cooking?
"That sounds so good" has quite a few great options:

https://www.carlalallimusic.com/books

There is a ground beef/ginger/lime dish in it that I'm making tonight
Title: Re: cooking
Post by: AST on October 18, 2023, 10:13:09 AM
Hash looking good af
Title: Re: cooking
Post by: DaBigTrain on October 18, 2023, 10:28:09 AM
somehow looks bone dry and soggy at the same time
I don’t see you posting anything you’ve cooked, probably because it’s just a frozen tv dinner.

Second attempt.

(https://uploads.tapatalk-cdn.com/20231018/aca11b5697aeda133374ac00cb8f2e32.jpg)
Title: Re: cooking
Post by: Cire on October 18, 2023, 11:03:19 AM
I love Chilaquiles but it's tough to get the tortilla chips right.

Thus I've never tried at home.  I assume restraunts that have good ones maybe lightly fry their chips/tortillas in fat before the sauce in order to preserve a little crunch but IDK.

Those look awesome though

Title: Re: cooking
Post by: mocat on October 18, 2023, 11:14:47 AM
2nd attempt much better.

i'm not sure that hash could look any better
Title: Re: cooking
Post by: steve dave on November 22, 2023, 06:29:16 PM
I’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie board
Warm it up MF’s we are in construction mode

(https://uploads.tapatalk-cdn.com/20231123/e6fce4c426f5911126299c46efc7d5a9.jpg)
(https://uploads.tapatalk-cdn.com/20231123/c6fbdfce9c519e9d3b15195b0f26f2c5.jpg)


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Title: Re: cooking
Post by: cfbandyman on November 22, 2023, 06:37:10 PM
Would smash that hard
Title: Re: cooking
Post by: wetwillie on November 22, 2023, 07:02:56 PM
Good to see a Miller light aluminum can in the background
Title: Re: cooking
Post by: Spracne on November 22, 2023, 07:24:42 PM
Good to see a Miller light aluminum can in the background

Naw. He's a wine and cheeser.
Title: Re: cooking
Post by: AST on November 22, 2023, 08:24:57 PM
One of my favorite posts every year.
Title: Re: cooking
Post by: Cire on November 22, 2023, 08:27:31 PM
Noice


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Title: Re: cooking
Post by: sys on November 22, 2023, 09:51:18 PM
I love Chilaquiles but it's tough to get the tortilla chips right.

Thus I've never tried at home.  I assume restraunts that have good ones maybe lightly fry their chips/tortillas in fat before the sauce in order to preserve a little crunch but IDK.

Those look awesome though

start with tortillas.  cut them up, let them air dry for a day or so, then fry them.
Title: Re: cooking
Post by: IPA4Me on November 23, 2023, 01:43:18 PM
Andy Reid Mac n Cheese. (https://uploads.tapatalk-cdn.com/20231123/de3bc309a3ba392ee685a88a8209591a.jpg)
Title: Re: cooking
Post by: steve dave on November 23, 2023, 06:53:51 PM
I’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie board
Warm it up MF’s we are in construction mode

(https://uploads.tapatalk-cdn.com/20231123/e6fce4c426f5911126299c46efc7d5a9.jpg)
(https://uploads.tapatalk-cdn.com/20231123/c6fbdfce9c519e9d3b15195b0f26f2c5.jpg)


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We’ve miniaturized the leftovers

(https://uploads.tapatalk-cdn.com/20231124/648a2f61be808b752fe7c0193cbcba20.jpg)


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Title: Re: cooking
Post by: Sandstone Outcropping on December 03, 2023, 08:24:00 PM
didn't get pics but I made chicken and noodles + homemade mashed potatoes for the fam today. Full disclosure, I used frozen noodles. Probably my second time to make mashed potatoes and I'm pretty happy with how they turned out. Great food for a cold day.
Title: Re: cooking
Post by: KST8FAN on December 04, 2023, 07:46:09 AM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

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Title: Re: cooking
Post by: steve dave on December 04, 2023, 08:05:18 AM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

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look cool but there's a reason that nobody actually uses them
Title: Re: cooking
Post by: DaBigTrain on December 04, 2023, 10:04:20 AM
Let’s have a good week, guys!

(https://uploads.tapatalk-cdn.com/20231204/75922656c3e80828e9399013bff37e1f.jpg)
Title: Re: cooking
Post by: Spracne on December 04, 2023, 10:14:59 AM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

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look cool but there's a reason that nobody actually uses them

Good for knife fighting with Bill the Butcher.
Title: Re: cooking
Post by: Sandstone Outcropping on December 04, 2023, 10:38:18 AM
Let’s have a good week, guys!

(https://uploads.tapatalk-cdn.com/20231204/75922656c3e80828e9399013bff37e1f.jpg)
I would eat those potatoes off the floor of a gas station bathroom if needed to get them in my body. They look incredible.
Title: Re: cooking
Post by: Rage Against the McKee on December 04, 2023, 10:49:36 AM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

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I don't have a meat cleaver, but I like Victorinox for chef's knives.
Title: Re: cooking
Post by: michigancat on December 04, 2023, 10:59:56 AM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

Sent from my SM-S916U using Tapatalk

I don't have a meat cleaver, but I like Victorinox for chef's knives.

The value is unreal. Like they are so affordable they are almost too cheap to give someone as a gift even though they are great products
Title: Re: cooking
Post by: asava on December 04, 2023, 01:01:43 PM
https://japanesechefsknife.com

is my recommendo for knife shopping.
Title: Re: cooking
Post by: pissclams on December 04, 2023, 03:01:58 PM
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time?  Thinking of getting the boys each one of these for xmas.


Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)

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tom, instead of giving your children a weapon of war, why not sharpen their minds instead?

offer them a library card and they will thank you with a lifetime of reading and knowledge!
Title: Re: cooking
Post by: meow meow on December 04, 2023, 04:55:39 PM
really doubt a library card has the shine that cleaver does
Title: Re: cooking
Post by: Spracne on December 04, 2023, 05:05:18 PM
really doubt a library card has the shine that cleaver does

Tell that to Anthony Hopkins in Hearts in Atlantis.
Title: Re: cooking
Post by: steve dave on December 23, 2023, 10:35:59 AM
I have a gargantuan load of red beans getting going folks

(https://uploads.tapatalk-cdn.com/20231223/c9eb08d7cd07f3848b6504aba3c24e25.jpg)


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Title: Re: cooking
Post by: CHONGS on December 23, 2023, 11:25:00 AM
It's tamale season!
Title: Re: cooking
Post by: catastrophe on December 23, 2023, 12:55:41 PM
Trimming up a tenderloin this evening. Welcome any advice on what to do with the trimmings.

I saw an Alton Brown recipe for using the chain to make cheesesteaks. I don’t have a meat grinder or much desire to make burgers.
Title: Re: cooking
Post by: star seed 7 on December 23, 2023, 02:40:29 PM
Looks great sd
Title: Re: cooking
Post by: Cire on December 23, 2023, 04:28:30 PM
Trimming up a tenderloin this evening. Welcome any advice on what to do with the trimmings.

I saw an Alton Brown recipe for using the chain to make cheesesteaks. I don’t have a meat grinder or much desire to make burgers.
Stir fry


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Title: Re: cooking
Post by: star seed 7 on December 23, 2023, 09:15:37 PM
Hell yeah, stir fry rules
Title: Re: cooking
Post by: Cire on December 23, 2023, 10:10:44 PM
I started keeping beef pork and chicken trimmings in the freezer and then render them to make fried rice (which my kids would eat 24/7)

So a quick meal is a fried egg over fried rice


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Title: Re: cooking
Post by: catastrophe on December 24, 2023, 01:34:18 AM
Tried rendering the fat out of the trimmings and burned them somehow. Got a few nicely trimmed pieces of meat out of it though.
Title: cooking
Post by: pissclams on December 24, 2023, 11:58:51 AM
Trimming up a tenderloin this evening. Welcome any advice on what to do with the trimmings.

I saw an Alton Brown recipe for using the chain to make cheesesteaks. I don’t have a meat grinder or much desire to make burgers.
i trimmed mine this morning and threw that crap in the trash.  after trimming, i generously salted the bitch and now it’s dry brining in my garage fridge
Title: cooking
Post by: pissclams on December 24, 2023, 12:00:51 PM
i’ve not decided yet if i want to smoke it and then sear on the grill or just oven then sear in butter/herbs.  probably the latter.
Title: Re: cooking
Post by: Spracne on December 24, 2023, 04:20:00 PM
i’ve not decided yet if i want to smoke it and then sear on the grill or just oven then sear in butter/herbs.  probably the latter.
Latter, although you do smoke a good loin.
Title: Re: cooking
Post by: wetwillie on December 24, 2023, 04:30:51 PM
I saw a video of a guy marinating a prime rib over night in milk and then did a sous vide at 140 degrees.
Title: Re: cooking
Post by: KST8FAN on December 24, 2023, 07:50:43 PM
Knocked these out last Saturday for early Christmas with the Tom family.


Tom(https://uploads.tapatalk-cdn.com/20231225/754f847220880dfafd1f93186a29084e.jpg)(https://uploads.tapatalk-cdn.com/20231225/6b2d9e0725fcd2dceadef9e99e9af6ad.jpg)

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Title: Re: cooking
Post by: pissclams on December 24, 2023, 07:55:33 PM
#longbone
Title: Re: cooking
Post by: steve dave on December 24, 2023, 08:19:01 PM
Holy crap


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Title: Re: cooking
Post by: Cire on December 25, 2023, 07:46:44 PM
(https://uploads.tapatalk-cdn.com/20231226/b07bbc66b9165d9408b7bf83eb578e14.jpg)


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Title: Re: cooking
Post by: Cire on December 25, 2023, 07:47:43 PM
(https://uploads.tapatalk-cdn.com/20231226/bfff140c8de5aa61949e843a18ac8a47.jpg)


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Title: Re: cooking
Post by: Cire on December 25, 2023, 07:48:35 PM
(https://uploads.tapatalk-cdn.com/20231226/247c8004ec746b62f500651b520cede2.jpg)


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Title: Re: cooking
Post by: wetwillie on December 25, 2023, 08:59:33 PM
My god cire that's some good looking meat
Title: Re: cooking
Post by: DaBigTrain on December 30, 2023, 12:18:01 PM
First breakfast on the griddle

(https://uploads.tapatalk-cdn.com/20231230/ae2e0955bef5140c8a1c844491a705a3.jpg)
(https://uploads.tapatalk-cdn.com/20231230/590fced2eb694e3f7cc4075a97ffef4d.jpg)
(https://uploads.tapatalk-cdn.com/20231230/42180c2b155d741fa4ce5815d9902778.jpg)
(https://uploads.tapatalk-cdn.com/20231230/e6a91ca70cc6afa22d81f9af021ce511.jpg)
Title: Re: cooking
Post by: Kat Kid on January 02, 2024, 11:31:32 AM
(https://uploads.tapatalk-cdn.com/20240102/ffb39906ec551e80f62fa0720d0c5356.jpg)
Title: Re: cooking
Post by: Spracne on January 02, 2024, 03:01:15 PM
^^ Warning: do not look at these while on psychedelics.
Title: Re: cooking
Post by: Stevesie60 on January 04, 2024, 02:33:04 PM
I got a Sous Vide for xmas and I'm obsessed.
Title: Re: cooking
Post by: Tobias on January 04, 2024, 05:04:28 PM
i don't think there exists a Sous Vide Person who isn't obsessed
Title: Re: cooking
Post by: michigancat on January 04, 2024, 05:26:55 PM
I got a sous vide and tried a couple steaks and it was just meh so I haven't used it again. I might be open to some new recipes though. It could be nice for a hot summer apartment!
Title: Re: cooking
Post by: Stevesie60 on January 04, 2024, 05:45:57 PM
i don't think there exists a Sous Vide Person who isn't obsessed

I think you'd really enjoy it! And if you have I don't know let's say, 3 friends who would enjoy it, then this could actually be pretty lucrative for you. And if THEY each have 3 friends.....
Title: Re: cooking
Post by: puniraptor on January 05, 2024, 11:10:51 AM
I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?
Title: Re: cooking
Post by: pissclams on January 05, 2024, 09:17:33 PM
I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?
I would instead suggest you get a kitchenaid mixer with a dough hook
Title: Re: cooking
Post by: puniraptor on January 05, 2024, 10:06:07 PM
I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?
I would instead suggest you get a kitchenaid mixer with a dough hook
And then.... bake in my oven like a plebe?

Does Ms KitchenAid have a proofing and baking attachment too?
Title: Re: cooking
Post by: pissclams on January 05, 2024, 10:11:01 PM
I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?
I would instead suggest you get a kitchenaid mixer with a dough hook
And then.... bake in my oven like a plebe?

Does Ms KitchenAid have a proofing and baking attachment too?
just stick with wonder bread
Title: Re: cooking
Post by: DaBigTrain on January 06, 2024, 11:07:18 AM
(https://uploads.tapatalk-cdn.com/20240106/06912c78f581b4c0fde7b19a85bbfe00.jpg)
Title: Re: cooking
Post by: IPA4Me on January 06, 2024, 11:15:44 AM
(https://uploads.tapatalk-cdn.com/20240106/06912c78f581b4c0fde7b19a85bbfe00.jpg)
Yum. I might have to skip my protein bar and cook an omelet.
Title: Re: cooking
Post by: wetwillie on January 06, 2024, 12:12:53 PM
DBT you have really upped your cooking game.
That crap looks gourmet.
Title: Re: cooking
Post by: pissclams on January 06, 2024, 01:03:47 PM
(https://uploads.tapatalk-cdn.com/20240106/06912c78f581b4c0fde7b19a85bbfe00.jpg)
omelette, more like BOMBLETTE
Title: Re: cooking
Post by: DaBigTrain on January 06, 2024, 03:49:12 PM
Ha thanks guys
Title: Re: cooking
Post by: ben ji on January 07, 2024, 05:27:57 PM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.


(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
Title: Re: cooking
Post by: wetwillie on January 07, 2024, 07:08:50 PM
I think you are supposed to bury it in the backyard
Title: Re: cooking
Post by: 'taterblast on January 07, 2024, 08:11:05 PM
i like kimchi, never considered making it. let us know how it goes.
Title: Re: cooking
Post by: cfbandyman on January 07, 2024, 08:16:58 PM
I like cafe vie, I do not like kimchi, but good luck on your endeavors
Title: Re: cooking
Post by: michigancat on January 07, 2024, 08:24:38 PM
What the hell kinda kimchi is that

I personally have thought about making my own kimchi but I'm not sure if it's worth it
Title: Re: cooking
Post by: star seed 7 on January 07, 2024, 08:46:02 PM
That's like jenkum right?
Title: Re: cooking
Post by: Cire on January 07, 2024, 09:09:32 PM
I’m a fan

It looks easy enough I’m YouTube videos as long as you have all the crap


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Title: Re: cooking
Post by: waks on January 07, 2024, 11:32:21 PM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.


(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
Pretty sure puni has gone down that rabbit hole. I'm also confused about the pho (Vietnamese) and kimchi (Korean) combination.
Title: Re: cooking
Post by: steve dave on January 08, 2024, 08:23:02 AM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.


(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
Pretty sure puni has gone down that rabbit hole. I'm also confused about the pho (Vietnamese) and kimchi (Korean) combination.
An employee of mine got me a bottle of Japanese sake for Chinese new year.


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Title: Re: cooking
Post by: puniraptor on January 08, 2024, 08:27:29 AM
The #ack is to put plastic wrap over the mouth of the jar before putting the lid on to reduce the amount of odor seepage
Title: Re: cooking
Post by: Sandstone Outcropping on January 08, 2024, 08:49:39 AM
Don't have a good picture but I made this ancient family recipe for "raisin pudding" yesterday.
You make this dough/raisin mixture and put it in a 9" glass casserole dish. The dough is then covered with a mixture of boiling water, brown sugar and butter and baked for 45 min at 350.
As it bakes, the dough rises to the top and makes a cake-like layer while there is a carmel-y sauce underneath. I think this is sort of magical. It can be topped with some cream or half and half.
I like it a lot but some family members say it is too sweet and raisin-y.

Edit: you may be able to view a brief video of the pudding right out of the oven:

https://i.imgur.com/7LJ0iff.mp4
Title: Re: cooking
Post by: steve dave on January 08, 2024, 09:18:52 AM
IDEA: don't include the raisins
Title: Re: cooking
Post by: Sandstone Outcropping on January 08, 2024, 09:22:23 AM
IDEA: don't include the raisins
the raisins are very polarizing. people either love them or hate them. I'm considering adding some vanilla, cinnamon and pecans the next time I make it.
Title: Re: cooking
Post by: ChiComCat on January 08, 2024, 09:25:06 AM
IDEA: don't include the raisins
the raisins are very polarizing. people either love them or hate them. I'm considering adding some vanilla, cinnamon and pecans the next time I make it.

(https://y.yarn.co/a73b2fab-c387-4366-ae7a-01bf9f291a41_text.gif)
Title: Re: cooking
Post by: meow meow on January 08, 2024, 09:53:05 AM
nice to see this blog is finally in it's raisin pudding era
Title: Re: cooking
Post by: 'taterblast on January 08, 2024, 10:06:09 AM
An employee of mine got me a bottle of Japanese sake for Chinese new year.

 :lol:
Title: Re: cooking
Post by: CNS on January 08, 2024, 10:06:27 AM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.


(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)

I made some about 5-6 years ago. 

I think you want it more compact than that.  you have a lot of voids in the jar.  Most fermentations don't want that.  Not sure if:
1. this an issue or not with kimchi
2. if this is an issue, if it's the kind that will just affect the flavor or create something like botulism and kill you.

Might look into that.

Also, the kimchi I made took like 6 weeks and tasted just like the stuff I buy at the store, so I never made it again. 
Title: Re: cooking
Post by: catastrophe on January 08, 2024, 11:16:43 AM
This year I want to figure out some simple but tasty recipe plans to turn a simple grocery store trip into multiple good meals.

EXAMPLE:

Buy a whole chicken and butcher it up.

Meal 1: fried boneless (breast) and bone-in wings

Meal 2: marinated and grilled thighs & legs

Meal 3: roast & shred the rest, make stock with the bones, and turn it into a soup or stew

Anyone done this? I think it would be a cool way to work on basic cooking skills and have some no brainer meals in my back pocket at all times.
Title: Re: cooking
Post by: meow meow on January 08, 2024, 11:37:23 AM
i like to get rotisserie chicken and tear that bitch apart for any soups i make calling for chicken, like the chicken noodle i made yesterday.  not the same thing as you are describing, it's a good 'ack tho.
Title: Re: cooking
Post by: CHONGS on January 08, 2024, 11:45:44 AM
Guys put tuna salad on rice.  It's pretty good
Title: Re: cooking
Post by: meow meow on January 08, 2024, 12:00:29 PM
i could be wrong but i think what you are describing is called sushi
Title: Re: cooking
Post by: CHONGS on January 08, 2024, 12:02:54 PM
No it's not!

First not sushi rice (no vinegar, sugar, or salt added to the rice).

Second hot to warm rice.
Title: Re: cooking
Post by: meow meow on January 08, 2024, 12:05:10 PM
hot to warm sushi
Title: Re: cooking
Post by: CHONGS on January 08, 2024, 12:05:37 PM
Goddamn it meow meow, I swear to God...
Title: Re: cooking
Post by: ben ji on January 08, 2024, 08:10:21 PM
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.

I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.

I left 2 jars out to ferment faster and put 3 in the fridge to go slower.

If I suddenly stop posting on here I probably died of food poisoning or something.


(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)

I made some about 5-6 years ago. 

I think you want it more compact than that.  you have a lot of voids in the jar.  Most fermentations don't want that.  Not sure if:
1. this an issue or not with kimchi
2. if this is an issue, if it's the kind that will just affect the flavor or create something like botulism and kill you.

Might look into that.

Also, the kimchi I made took like 6 weeks and tasted just like the stuff I buy at the store, so I never made it again.
This is not "true kimchi" as in it won't last for months, only like 1 month in the fridge.

It takes a couple of days for the water to finish leeching out of the leafs and make the base. I munched on a little of the one I left out for 24 hours and it was pretty good. A lot more liquid and more compressed than 24 hours ago.



(https://uploads.tapatalk-cdn.com/20240109/10a3223622f6dc8f9e1a4eb4898ec689.jpg)(https://uploads.tapatalk-cdn.com/20240109/947f972e0d2fbf9a3d490c7a8f3af4c0.jpg)
Title: Re: cooking
Post by: waks on January 08, 2024, 11:32:55 PM
This year I want to figure out some simple but tasty recipe plans to turn a simple grocery store trip into multiple good meals.

EXAMPLE:

Buy a whole chicken and butcher it up.

Meal 1: fried boneless (breast) and bone-in wings

Meal 2: marinated and grilled thighs & legs

Meal 3: roast & shred the rest, make stock with the bones, and turn it into a soup or stew

Anyone done this? I think it would be a cool way to work on basic cooking skills and have some no brainer meals in my back pocket at all times.
Do it with a turkey and you'll get a lot more mileage.
Title: Re: cooking
Post by: catastrophe on January 09, 2024, 09:04:29 AM
The one flaw in your plan is that turkey is gross.
Title: Re: cooking
Post by: waks on January 09, 2024, 09:07:58 AM
Oh dear. You should probably scrap the plan entirely because you clearly either have the palate of an adolescent or your cooking talents are too far gone to be salvaged.
Title: Re: cooking
Post by: yoga-like_abana on January 09, 2024, 09:12:13 AM
I have done the whole chicken route.... If you are single this might work but honestly a whole chicken does not provide a large amount of meat. Waks is correct.. Grow up Peter Pan
Title: cooking
Post by: catastrophe on January 09, 2024, 09:49:14 AM
We’re not cavemen, we eat vegetables too.

And if I wanted a whole roasted bird of any kind for a keto fam I’d just buy like 2-3 rotisserie chickens. It’s really hard to beat that price per pound even if you’re buying raw.
Title: Re: cooking
Post by: yoga-like_abana on January 09, 2024, 06:04:49 PM
(https://uploads.tapatalk-cdn.com/20240110/502be4d88cf734fa7dd8f5c2c1dbd201.jpg)
I made fried chicken. I understand why the south will never be skinny


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Title: Re: cooking
Post by: meow meow on January 10, 2024, 08:17:58 AM
that looks pretty good, nice breading!
Title: cooking
Post by: pissclams on January 10, 2024, 10:55:20 AM
that looks pretty good, nice breading!
would you lick your fingers after eating it?

i wouldn’t.  no offense, y-l-a
Title: Re: cooking
Post by: DaBigTrain on January 10, 2024, 07:58:59 PM
Tostada night on fresh cooked shells. Each dressed a lil different but all of them had some really good spice to them.

(https://uploads.tapatalk-cdn.com/20240111/7d2b9611aee9a90548716a2734b8b95c.jpg)
Title: Re: cooking
Post by: Cire on January 15, 2024, 08:41:14 PM
(https://uploads.tapatalk-cdn.com/20240116/b3ff357f28ee6ddbbd55209ce5c2fd84.jpg)
Thiiiiiicccccc beef tenderloin for dinner


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Title: Re: cooking
Post by: DaBigTrain on January 18, 2024, 07:06:18 PM
All gluten and dairy free!

(https://uploads.tapatalk-cdn.com/20240119/a80789867053efefd90bfc53c9264032.jpg)
Title: Re: cooking
Post by: AST on January 19, 2024, 09:55:48 AM
Been on a sushi kick this week.  Stocking up again tonight to have a go at caterpillars, shrimp tempura, and rainbow rolls along with some chirashi bowls.

(https://uploads.tapatalk-cdn.com/20240119/b26c898369950d70ce7148d8e6adbb16.jpg)

(https://uploads.tapatalk-cdn.com/20240119/97f3c4d1fb702dd10873bacfadfd5f9e.jpg)

(https://uploads.tapatalk-cdn.com/20240119/a7d80ebfe90996e001f0299ba60a0cfb.jpg)

(https://uploads.tapatalk-cdn.com/20240119/1fb0bcffcf4426a752396390630c93c0.jpg)


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Title: Re: cooking
Post by: CNS on January 19, 2024, 11:36:57 AM
Rolling well at home is hard.  Even harder is cutting it clean and tight.  Well done!


I gave up and bought this: https://sushezi.com/ (https://sushezi.com/)
Title: Re: cooking
Post by: meow meow on January 19, 2024, 11:37:22 AM
what can't you do
Title: Re: cooking
Post by: mocat on January 19, 2024, 12:12:34 PM
what can't you do

be thwarted by an exploding pool
Title: Re: cooking
Post by: Stevesie60 on January 19, 2024, 04:50:38 PM
:lol:
Title: Re: cooking
Post by: DaBigTrain on January 21, 2024, 02:47:51 PM
(https://uploads.tapatalk-cdn.com/20240121/fe3836efbef8a131c78a6d9b89bcdec4.jpg)
Title: Re: cooking
Post by: AST on January 22, 2024, 09:36:23 AM
I may need to find a sushi anon meeting. Test run for some fried shrimp rolls tonight got crazy. Everything bagel rolls. Salmon, cream cheese, crab, avocado, and red & green jalapeño's fried with panko, sesame seeds, and poppy seeds.

Tonight the oil will be slightly hotter as the salmon cooked a little too much. Always be learning.

(https://uploads.tapatalk-cdn.com/20240122/26916320135b27dfaef6fb7b0cbe2e0a.jpg)

(https://uploads.tapatalk-cdn.com/20240122/49c33bcb1dd1e991cb73b429f6d6962b.jpg)

(https://uploads.tapatalk-cdn.com/20240122/b2b9eb563c9b6ddacf5af234fec68632.jpg)

(https://uploads.tapatalk-cdn.com/20240122/e058a9cb77f150b8e23daa04525a4e6e.jpg)


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Title: Re: cooking
Post by: Katpappy on January 22, 2024, 09:26:38 PM
JFC, I don't understand why you don't open a restaurant and become the hottest place in town.  :lick: :kstategrad:
Title: Re: cooking
Post by: pissclams on January 23, 2024, 04:37:19 AM
we talking dongs in here??
Title: cooking
Post by: pissclams on January 23, 2024, 04:38:53 AM
I

(https://uploads.tapatalk-cdn.com/20240122/e058a9cb77f150b8e23daa04525a4e6e.jpg)


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we talking dongs in here?
Title: Re: cooking
Post by: waks on January 23, 2024, 08:38:16 AM
 :lol:
Title: Re: cooking
Post by: AST on January 23, 2024, 05:04:47 PM
I guess there would be more awkward ways to find out I like dongs in my mouth if I thought about it.


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Title: Re: cooking
Post by: DaBigTrain on January 27, 2024, 11:48:14 AM
Tried something new this morning. Made a pico, jalapeño and cheese omelette and topped with bacon and 3 different sauces.

(https://uploads.tapatalk-cdn.com/20240127/5a76102eebff80a43f3e0ca2c6752c96.jpg)
(https://uploads.tapatalk-cdn.com/20240127/ad03b555366e5c02dec68300d6b1bb4e.jpg)
(https://uploads.tapatalk-cdn.com/20240127/3a8d20ae5205e2ebb6eadd871dbb63bb.jpg)
Title: Re: cooking
Post by: Cire on January 29, 2024, 02:51:42 PM
What do you have against English muffins buddy?
Title: Re: cooking
Post by: AST on February 01, 2024, 08:46:12 PM
I’ve been making sushi lately as much as DBT makes tacos.

(https://uploads.tapatalk-cdn.com/20240202/76b40653eb4cd2c55778df3cc1c53515.jpg)

(https://uploads.tapatalk-cdn.com/20240202/b93a7524381475051c484f9238e79bc0.jpg)


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Title: Re: cooking
Post by: Cire on February 01, 2024, 09:03:01 PM
Where do you get your fish?


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Title: Re: cooking
Post by: AST on February 01, 2024, 09:10:09 PM
Where do you get your fish?


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Generally a place called Kaze Gourmet.  The wholesale to restaurants and also have a small storefront for the public.  They are closed for renovations though so have been getting at Central Market.  They have sushi grade salmon and tuna along with whole sides of himachi.


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Title: Re: cooking
Post by: DaBigTrain on February 01, 2024, 10:02:25 PM
What do you have against English muffins buddy?
Are you asking because they are Hawaiian sweet rolls? I think I can get gluten free English muffins but I special ordered these and want to eat them first.
Title: Re: cooking
Post by: DaBigTrain on February 01, 2024, 10:03:40 PM
I’ve been making sushi lately as much as DBT makes tacos.

(https://uploads.tapatalk-cdn.com/20240202/76b40653eb4cd2c55778df3cc1c53515.jpg)

(https://uploads.tapatalk-cdn.com/20240202/b93a7524381475051c484f9238e79bc0.jpg)


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Damn dude these look good
Title: Re: cooking
Post by: waks on February 02, 2024, 01:45:06 AM
I’ve been making sushi lately as much as DBT makes tacos.

(https://uploads.tapatalk-cdn.com/20240202/76b40653eb4cd2c55778df3cc1c53515.jpg)

(https://uploads.tapatalk-cdn.com/20240202/b93a7524381475051c484f9238e79bc0.jpg)


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Good grief man
Title: Re: cooking
Post by: Cire on February 02, 2024, 05:20:20 AM
What do you have against English muffins buddy?
Are you asking because they are Hawaiian sweet rolls? I think I can get gluten free English muffins but I special ordered these and want to eat them first.
Yes just josh’n ya


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Title: Re: cooking
Post by: DaBigTrain on February 02, 2024, 07:21:56 PM
Chicken en mole quesadilla with a chipotle dairy free sour cream on fresh cooked tortillas.(https://uploads.tapatalk-cdn.com/20240203/c13a1ff082ca5a1869ee9cdc422bc93c.jpg)
Title: Re: cooking
Post by: AST on February 03, 2024, 11:31:22 AM
From last night.  Last pics of sushi I will post for a while.  I just can’t stop making it.  Ahi towers.  Wakame flakes made them fire.

(https://uploads.tapatalk-cdn.com/20240203/63ef8c8d568db7482ba5d82f0a90c233.jpg)

(https://uploads.tapatalk-cdn.com/20240203/bc6f1fdeadd371f9ff8a99a307901a29.jpg)


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Title: Re: cooking
Post by: AST on February 04, 2024, 05:53:40 PM
Pheasant smothered with mushrooms & onions along with balsamic roasted broccoli.

(https://uploads.tapatalk-cdn.com/20240204/84cb5a794c5b300c59f1723f7f475210.jpg)


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Title: Re: cooking
Post by: DaBigTrain on February 07, 2024, 09:04:57 PM
So tonight was poblano burger night with sautéed onions and jalapeños and fixings. Whataburger just announced a spicy ketchup + cholula for sale, so I made my own with normal spicy ketchup.

(https://uploads.tapatalk-cdn.com/20240208/f39a622eb277e3559362050a91021160.jpg)
Title: Re: cooking
Post by: star seed 7 on February 07, 2024, 09:09:35 PM
Throw it in here

https://mdw.bk.com/
Title: Re: cooking
Post by: Sandstone Outcropping on February 09, 2024, 08:38:17 AM
Sorry if already covered but does anyone have recommendations about air fryers? Everyone is saying this is the way to cook food in the 21st century. I think the pod type would be too small for our house. The air fryer / toaster oven combos seem pretty big. Wirecutter says this is the one to get: https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1 (https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1)
Title: Re: cooking
Post by: steve dave on February 09, 2024, 08:51:26 AM
Sorry if already covered but does anyone have recommendations about air fryers? Everyone is saying this is the way to cook food in the 21st century. I think the pod type would be too small for our house. The air fryer / toaster oven combos seem pretty big. Wirecutter says this is the one to get: https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1 (https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1)

we have this guy. it makes fast work of chicken nuggs.

https://www.amazon.com/Cuisinart-TOA-70-AirFryer-Oven-Grill/dp/B09HSWBTN4/ref=sr_1_1_sspa?crid=354Z7G66Y9B2C&keywords=cuisinart+air+fryer&qid=1707490244&s=home-garden&sprefix=cuisinart+air%2Cgarden%2C125&sr=1-1-spons&ufe=app_do%3Aamzn1.fos.f5122f16-c3e8-4386-bf32-63e904010ad0&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
Title: Re: cooking
Post by: catastrophe on February 09, 2024, 09:03:22 AM
We have a cosori one that has worked well. I wouldn’t be too worried about getting the “best” one since they work basically the same. Just whatever works best for your space and what you think you’ll use it for mostly.
Title: Re: cooking
Post by: Sandstone Outcropping on February 09, 2024, 10:41:05 AM
okay, I think I'm going to take the plunge on one of those.
Title: Re: cooking
Post by: Tobias on February 10, 2024, 12:27:50 AM
Sorry if already covered but does anyone have recommendations about air fryers? Everyone is saying this is the way to cook food in the 21st century. I think the pod type would be too small for our house. The air fryer / toaster oven combos seem pretty big. Wirecutter says this is the one to get: https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1 (https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1)

i've got this one, don't even really "air fry" all that much and it's sorta a pita to clean but with a convenient enough dedicated spot i use it like 100x more than normal big oven thing
Title: Re: cooking
Post by: Tobias on February 10, 2024, 12:28:54 AM
it is p big itself tho
Title: Re: cooking
Post by: Cire on February 10, 2024, 11:07:31 AM
(https://uploads.tapatalk-cdn.com/20240210/74084006de3e5271c352d767296ec75f.jpg)
Made gumbo earlier in the week

Always make a crap load of rice to have Saturday fried rice for breakfast/lunch


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Title: Re: cooking
Post by: Sandstone Outcropping on February 10, 2024, 11:23:11 AM
That fried rice looks awesome.
Title: Re: cooking
Post by: Sandstone Outcropping on February 10, 2024, 11:24:35 AM
We have a cosori one that has worked well. I wouldn’t be too worried about getting the “best” one since they work basically the same. Just whatever works best for your space and what you think you’ll use it for mostly.
I went ahead and ordered this one. No idea where I will store it when it is not in use.
Title: cooking
Post by: Cire on February 11, 2024, 03:30:53 PM
That fried rice looks awesome.
Just buy a long grain (basmati is my go to)

Rinsing before cooking is important.

Literally let it cool off and pop it in the fridge for at least a day.

It fries up so nicely

I just dice a carrot, shallot, lots of garlic, peas are frozen and go in at the end.

I like peanut oil, seasoned with soy and a little hoisin as it’s cooking.

Super super easy. Kids love it.


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Title: Re: cooking
Post by: ben ji on February 13, 2024, 07:54:15 PM
Cooked some lamb loins for the first time today after randomly grabbing them at aldi's.

Loosely followed this recipe www.foodandwine.com/recipes/lamb-chops-sizzled-garlic

Added a side of sauteed mustard greens.

10/10 would do again.

(https://uploads.tapatalk-cdn.com/20240214/c17aff7ce4933e733f3bda8f1d7032bb.jpg)
Title: Re: cooking
Post by: Spracne on February 13, 2024, 08:22:51 PM
Cooked some lamb loins for the first time today after randomly grabbing them at aldi's.

Loosely followed this recipe www.foodandwine.com/recipes/lamb-chops-sizzled-garlic

Added a side of sauteed mustard greens.

10/10 would do again.

(https://uploads.tapatalk-cdn.com/20240214/c17aff7ce4933e733f3bda8f1d7032bb.jpg)

Thought this was AST for a sec.
Title: Re: cooking
Post by: DaBigTrain on February 14, 2024, 07:22:17 PM
LFG(https://uploads.tapatalk-cdn.com/20240215/59ef56eab2556079d0d584fc8dd03d81.jpg)
Title: Re: cooking
Post by: Spracne on February 14, 2024, 07:27:18 PM
Looks good. Not sure what the steak sauce is for. I assume the ketchup and hot sauce is for the potatoes? I am hungry.
Title: Re: cooking
Post by: DaBigTrain on February 14, 2024, 07:32:42 PM
Looks good. Not sure what the steak sauce is for. I assume the ketchup and hot sauce is for the potatoes? I am hungry.
Yeah steak sauce is not needed. Just there in case. Yep cholula and ketchup is for the potato’s
Title: Re: cooking
Post by: DaBigTrain on February 16, 2024, 09:26:47 PM
Fast casual Cajun bowls - next billion dollar idea.

(https://uploads.tapatalk-cdn.com/20240217/a2cfefba4c41fdbd28c851cb40d69755.jpg)
Title: Re: cooking
Post by: PandaXpanda on February 16, 2024, 10:32:43 PM
They're on a plate

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Title: Re: cooking
Post by: star seed 7 on February 16, 2024, 10:56:22 PM
Actually looks very tasty, nice job dbt
Title: Re: cooking
Post by: ben ji on February 19, 2024, 10:10:25 AM
Life changing Tomato soup pro tip incoming-

Take your standard canned/boxed tomato soup and add like half a log of goat cheese when you start to heat it. This makes it super creamy and rich.

Then right before you take it off the stove add a splash or two of balsamic vinegar.
Title: Re: cooking
Post by: waks on February 20, 2024, 11:28:19 PM
Life changing Tomato soup pro tip incoming-

Take your standard canned/boxed tomato soup and add like half a log of goat cheese when you start to heat it. This makes it super creamy and rich.

Then right before you take it off the stove add a splash or two of balsamic vinegar.
Sounds great. The HiLo has an app called goat sticks that is their breadsticks with marinara topped with goat cheese for dip and it is fantastic. Several years ago I got super baked and ate an entire order (owner informed me its a pound of dough).
Title: Re: cooking
Post by: mocat on February 21, 2024, 11:36:47 AM
Ben ji why are you eating canned soup? Also don't you have a garden?
Title: Re: cooking
Post by: XocolateThundarr on February 21, 2024, 12:16:25 PM
If you are into hot sauces, I bought some of this and it is the tits....

(https://www.halffaceblades.com/cdn/shop/products/mldarktextured-5copy_2048x2048.jpg?v=1681338378)

Just ordered 4 more bottles from Amazon as the first one didn't last long.
Title: Re: cooking
Post by: steve dave on February 21, 2024, 01:02:08 PM
You can tell it’s good hot sauce because JOE ROGAN


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Title: Re: cooking
Post by: IPA4Me on February 21, 2024, 01:29:41 PM
Probably good with some Alpha Brain crushed up in it.
Title: Re: cooking
Post by: catastrophe on February 21, 2024, 01:41:10 PM
The celebrity hot sauce biz is becoming almost as saturated as the celebrity liquor biz.
Title: Re: cooking
Post by: DaBigTrain on February 24, 2024, 09:52:30 AM
Pico omelette breakfast sandwiches with onion and pepper potato’s.

(https://uploads.tapatalk-cdn.com/20240224/b4b3a4d5bc0a829a140b94fa634947ec.jpg)
Title: Re: cooking
Post by: Spracne on February 24, 2024, 05:16:44 PM
Looks great. And your food photography skills have really improved.
Title: Re: cooking
Post by: michigancat on March 02, 2024, 04:35:41 PM
My daughter is super into F1 because of drive to survive so I made Bahrain GP pancakes this morning  (my printer sucks)

(https://uploads.tapatalk-cdn.com/20240302/3d129d1e5b6cda43c81a7fe23e6f307e.jpg)
(https://uploads.tapatalk-cdn.com/20240302/35dc4803726a33bd859365709165e58b.jpg)
(https://uploads.tapatalk-cdn.com/20240302/83fc2cdd8057e242e687a4cbe2ee6931.jpg)
Title: Re: cooking
Post by: IPA4Me on March 02, 2024, 05:08:50 PM
Chili and cinnamon rolls just like I ate 40 years ago.(https://uploads.tapatalk-cdn.com/20240302/9cfe53d2f3f8161b732f02f537a8f4f1.jpg)
Title: Re: cooking
Post by: pissclams on March 02, 2024, 05:47:31 PM
Chili and cinnamon rolls just like I ate 40 years ago.(https://uploads.tapatalk-cdn.com/20240302/9cfe53d2f3f8161b732f02f537a8f4f1.jpg)
great meal
Title: Re: cooking
Post by: Spracne on March 02, 2024, 05:49:36 PM
Those coastal elites don't know what they're missing.
Title: Re: cooking
Post by: pissclams on March 02, 2024, 07:21:20 PM
NACHOMASTER

(https://uploads.tapatalk-cdn.com/20240303/3891df8aca6f7af0cc1678740687d2d2.jpg)
Title: Re: cooking
Post by: AST on March 02, 2024, 07:34:59 PM
NACHOMASTER


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Title: Re: cooking
Post by: steve dave on March 02, 2024, 07:46:44 PM
NACHOMASTER


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Title: Re: cooking
Post by: mocat on March 02, 2024, 08:16:40 PM
Absolutely
Title: Re: cooking
Post by: catastrophe on March 02, 2024, 08:34:04 PM
NACHOMASTER

(https://uploads.tapatalk-cdn.com/20240303/3891df8aca6f7af0cc1678740687d2d2.jpg)
Is that Taco Bell Fire Sauce?
Title: Re: cooking
Post by: DaBigTrain on March 02, 2024, 08:35:18 PM
Looks like something I would get at a gas station in garden city
Title: Re: cooking
Post by: pissclams on March 02, 2024, 08:54:07 PM
NACHOMASTER

(https://uploads.tapatalk-cdn.com/20240303/3891df8aca6f7af0cc1678740687d2d2.jpg)
Is that Taco Bell Fire Sauce?
good eye, but it’s diablo not fire
Title: Re: cooking
Post by: passranch on March 04, 2024, 04:58:30 PM
is that cat food on the top there?
Title: Re: cooking
Post by: pissclams on March 04, 2024, 05:10:00 PM
is that cat food on the top there?
yes I put cat food on my nachos and feed my cat refried beans.
Title: Re: cooking
Post by: DaBigTrain on March 05, 2024, 08:15:41 PM
(https://uploads.tapatalk-cdn.com/20240306/d99ab991eca4a54783306ff5a130678e.jpg)
Title: Re: cooking
Post by: DaBigTrain on March 09, 2024, 11:30:22 AM
(https://uploads.tapatalk-cdn.com/20240309/877e02d570e7c790bd635f4b0ec3b82e.jpg)
Title: Re: cooking
Post by: Cire on March 09, 2024, 11:31:55 AM
I made some nachos last night and we were out of pepper jack so I threw some shredded mozzarella and holy gooey cheese nachos that is something I will be doing from now on


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Title: Re: cooking
Post by: pissclams on March 09, 2024, 02:37:50 PM
I made some nachos last night and we were out of pepper jack so I threw some shredded mozzarella and holy gooey cheese nachos that is something I will be doing from now on


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NACHOMASTER APPROVES
Title: Re: cooking
Post by: passranch on March 12, 2024, 12:34:14 PM
Should we tell him about the Old Chicago Italian Nachos?

https://www.simplyhappenings.com/old-chicago-italian-nachos-copycat-recipe/
Title: Re: cooking
Post by: Cire on March 25, 2024, 05:55:50 AM
(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye   

Short bone


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Title: Re: cooking
Post by: Katpappy on March 26, 2024, 04:59:43 PM
(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye   

Short bone


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Woah, is that a carbon black pan?  That's the only pans my mom cooked with.
Title: Re: cooking
Post by: Cire on March 26, 2024, 10:03:29 PM
(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye   

Short bone


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Woah, is that a carbon black pan?  That's the only pans my mom cooked with.
Yep, best sear I’ve ever gotten


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Title: Re: cooking
Post by: Spracne on March 26, 2024, 11:07:01 PM
Looks excellent. Great cire.
Title: Re: cooking
Post by: passranch on March 27, 2024, 04:27:22 PM
(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye   

Short bone


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Woah, is that a carbon black pan?  That's the only pans my mom cooked with.
Yep, best sear I’ve ever gotten


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Is that a fork or a chopstick or something poking out the bottom of the steak?
Title: Re: cooking
Post by: pissclams on March 27, 2024, 07:23:14 PM
wireless thermometer
Title: Re: cooking
Post by: Cire on March 27, 2024, 07:33:39 PM
Meatr +

It was about 2 inches thick and I reverse seared


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Title: Re: cooking
Post by: pissclams on March 27, 2024, 09:49:02 PM
i haven’t bought a carbon steel yet, how was the learning curve? 

the steak looks great, where’d you get it?