Author Topic: cooking  (Read 80122 times)

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Offline 8manpick

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Re: cooking
« Reply #1800 on: January 08, 2019, 11:37:14 AM »
My Bread by Jim Lahey
RIP

Unfortunately, it is this guy:


Not this guy:


But its kinda similar!
:adios:

Offline Rage Against the McKee

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Re: cooking
« Reply #1801 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.

Offline DaBigTrain

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Re: cooking
« Reply #1802 on: January 17, 2019, 07:03:17 PM »
My own take on steak and green bean stir fry. Turned out v good!






Offline libstradamus

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Re: cooking
« Reply #1803 on: January 17, 2019, 07:11:02 PM »
not bad tbt, would eat
Hyperbolic partisan duplicitous hypocrite

Offline pissclams

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Re: cooking
« Reply #1804 on: January 17, 2019, 07:56:31 PM »
strip steak?
i’d eat it but appears to need more seasoning


Cheesy Mustache QB might make an appearance.

New warning: Don't get in a fight with someone who doesn't even need to bother to buy ink.

Offline DaBigTrain

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Re: cooking
« Reply #1805 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)

Offline DaBigTrain

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Re: cooking
« Reply #1806 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.

Offline 8manpick

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Re: cooking
« Reply #1807 on: January 17, 2019, 08:51:38 PM »
Looks like steak was cooked great before the beans and whatnot... did it finish over cooked?
:adios:

Offline DaBigTrain

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Re: cooking
« Reply #1808 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.

Offline 8manpick

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Re: cooking
« Reply #1809 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
:adios:

Offline CNS

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Re: cooking
« Reply #1810 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.

Offline IPA4Me

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Re: cooking
« Reply #1811 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.

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Offline cDubya

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Re: cooking
« Reply #1812 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.

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Nicely done, man! The IP is a godsend for busy folk.

Offline libstradamus

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Re: cooking
« Reply #1813 on: April 04, 2019, 07:14:41 PM »
Would eat.
Hyperbolic partisan duplicitous hypocrite

Offline IPA4Me

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Re: cooking
« Reply #1814 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.

Offline Cire

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Re: cooking
« Reply #1815 on: April 05, 2019, 09:00:12 AM »
mini carrots are awful

Offline cDubya

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Re: cooking
« Reply #1816 on: April 12, 2019, 06:52:34 PM »
I don't know where the hell this should go, so here it is...

Pickled Ramps!

Offline DaBigTrain

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Re: cooking
« Reply #1817 on: April 12, 2019, 08:34:49 PM »
I need a little more information on what I’m looking at here

Offline cDubya

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Re: cooking
« Reply #1818 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!

Offline cDubya

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Re: cooking
« Reply #1819 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.

Offline catastrophe

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Re: cooking
« Reply #1820 on: April 12, 2019, 09:31:31 PM »
This is like a jackalope type thing isn’t it.

Offline DaBigTrain

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Re: cooking
« Reply #1821 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.

Offline DaBigTrain

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Re: cooking
« Reply #1822 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.

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?

Offline DaBigTrain

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Re: cooking
« Reply #1823 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:

Offline 8manpick

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Re: cooking
« Reply #1824 on: April 13, 2019, 08:45:49 AM »
CanCo ramps are great
:adios: