Author Topic: cooking (Read 282507 times)

CHONGS · « **Reply #800 on:** September 29, 2014, 11:32:30 AM »

cheese water

DQ12 · « **Reply #801 on:** September 29, 2014, 01:05:36 PM »

Quote from: Chingon on September 29, 2014, 11:32:30 AM

cheese water

i'll get better

The Tonya Harding of Twitter Users Creep · « **Reply #802 on:** September 29, 2014, 01:06:36 PM »

chef boyardee-lew

pissclams · « **Reply #803 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.

Cire · « **Reply #804 on:** September 29, 2014, 01:33:29 PM »

Quote from: Dlew12 on September 29, 2014, 01:05:36 PM

Quote from: Chingon on September 29, 2014, 11:32:30 AM
cheese water
i'll get better

frozen potatoes?

Wring them out next time

Gooch · « **Reply #805 on:** September 29, 2014, 01:36:58 PM »

I made some fantastic Chicken Cacciatore Sunday.

DQ12 · « **Reply #806 on:** September 29, 2014, 05:57:15 PM »

Quote from: Cire on September 29, 2014, 01:33:29 PM

frozen potatoes?

Baby reds sliced thin.

Quote from: 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.

Quote from: 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.

m'lady suggested taco seasoning. i just added mrs. pinch and some chili chowder.

rotel probably would've been a good choice.

AST · « **Reply #807 on:** October 04, 2014, 12:10:37 PM »

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.

The Big Train · « **Reply #808 on:** October 04, 2014, 12:15:37 PM »

8manpick · « **Reply #809 on:** October 06, 2014, 02:27:12 PM »

Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailable

CNS · « **Reply #810 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.

Mr Bread · « **Reply #811 on:** October 06, 2014, 03:19:29 PM »

protip: cut a hole in it and stuff it with some tilapia and zucchini.

CNS · « **Reply #812 on:** October 06, 2014, 03:20:33 PM »

Hypocrite alert:

Broke down and bought one of these last Friday.

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.

pissclams · « **Reply #813 on:** October 06, 2014, 04:21:57 PM »

Quote from: 8manpick on October 06, 2014, 02:27:12 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.

Quote from: Mr Bread on October 06, 2014, 03:19:29 PM

protip: cut a hole in it and stuff it with some tilapia and zucchini.

rough ridin' disgusting

star seed 7 · « **Reply #814 on:** October 06, 2014, 06:38:09 PM »

Quote from: Mr Bread on October 06, 2014, 03:19:29 PM

protip: cut a hole in it and stuff it with some tilapia and zucchini.

Garnish with tater tots and pringles

CNS · « **Reply #815 on:** October 06, 2014, 07:23:42 PM »

Ketchup really makes it.

Tobias · « **Reply #816 on:** October 06, 2014, 09:27:13 PM »

obviously plenty of liquid smoke and a butterfinger rub to really take it over the top

jtksu · « **Reply #817 on:** October 06, 2014, 11:25:59 PM »

Quote from: Gooch on September 29, 2014, 01:36:58 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.

jtksu · « **Reply #818 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.

CNS · « **Reply #819 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.

CNS · « **Reply #820 on:** October 12, 2014, 06:17:23 PM »

Quote from: 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.

Sweet heat delish beefiness. Not used to this mix of flavs. Unique to me, but really good.

star seed 7 · « **Reply #821 on:** October 12, 2014, 08:17:30 PM »

Is that emos toilet menudo?

CNS · « **Reply #822 on:** October 12, 2014, 08:53:10 PM »

If it is, I recommend it.

steve dave · « **Reply #823 on:** October 13, 2014, 06:18:05 AM »

Quote from: CNS on October 12, 2014, 06:17:23 PM

Quote from: 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.

Sweet heat delish beefiness. Not used to this mix of flavs. Unique to me, but really good.

I forgot about this. I'm going to make it again

steve dave · « **Reply #824 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

Author Topic: cooking (Read 282507 times)

The Big Train