Author Topic: cooking  (Read 82828 times)

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Offline AST

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Re: cooking
« Reply #25 on: January 05, 2013, 07:45:15 PM »

Offline hurtsogood

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Re: cooking
« Reply #26 on: January 05, 2013, 07:47:25 PM »
Do you skin the spuds?

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

Offline bones129

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Re: Re: cooking
« Reply #27 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?

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Offline hurtsogood

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Re: Re: cooking
« Reply #28 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?

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Denial is not one of my character flaws. I'm pretty hard on myself.

Offline sys

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Re: cooking
« Reply #29 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.
we understand it better now that the american century is over and some of us sound more and more like serbs.

Offline Cire

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Re: cooking
« Reply #30 on: January 05, 2013, 10:30:24 PM »
yeah, also, one clove of garlic?

Offline Dugout DickStone

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Re: cooking
« Reply #31 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.

Offline AST

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Re: cooking
« Reply #32 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

Offline AST

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Re: cooking
« Reply #33 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

Offline AST

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Re: cooking
« Reply #34 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


Offline bones129

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Re: cooking
« Reply #35 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?
« Last Edit: January 05, 2013, 11:32:18 PM by bones129 »

Offline AST

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Re: cooking
« Reply #36 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

Offline bones129

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Re: cooking
« Reply #37 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.

Offline CNS

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Re: cooking
« Reply #38 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.

Offline steve dave

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cooking
« Reply #39 on: January 20, 2013, 10:28:52 AM »
chicken tikka masala

Offline wetwillie

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Re: cooking
« Reply #40 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?
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Offline ChiCat

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Re: cooking
« Reply #41 on: January 20, 2013, 10:36:21 AM »
Cheese and poblano stuffed pork chops

Offline CNS

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Re: cooking
« Reply #42 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.

Offline CNS

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Re: cooking
« Reply #43 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?

Offline ChiCat

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Re: cooking
« Reply #44 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. 

Offline steve dave

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Re: cooking
« Reply #45 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.

Offline CNS

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Re: cooking
« Reply #46 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. 


Offline CNS

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Re: cooking
« Reply #47 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. 

Offline ChiCat

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Re: cooking
« Reply #48 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.

Offline wetwillie

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Re: cooking
« Reply #49 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.


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