Author Topic: cooking (Read 283156 times)

CNS · « **Reply #850 on:** October 25, 2014, 08:06:03 PM »

Baking

AST · « **Reply #851 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!

8manpick · « **Reply #852 on:** October 27, 2014, 09:00:06 PM »

Wow sd, that was like a rollercoaster that kept getting better and better

slucat · « **Reply #853 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.

Mr Bread · « **Reply #854 on:** October 28, 2014, 10:05:31 AM »

adrian gruyere

waks · « **Reply #855 on:** October 28, 2014, 11:29:02 AM »

Quote from: 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.

CNS · « **Reply #856 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.

slucat · « **Reply #857 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.

puniraptor · « **Reply #858 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.

CNS · « **Reply #859 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.

puniraptor · « **Reply #860 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.

8manpick · « **Reply #861 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.

puniraptor · « **Reply #862 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.

puniraptor · « **Reply #863 on:** November 12, 2014, 11:01:04 AM »

the whole mix but dont overmix concept is very stressful to me.

Gooch · « **Reply #864 on:** November 12, 2014, 11:02:18 AM »

Quote from: puniraptor on November 12, 2014, 11:01:04 AM

the whole mix but dont overmix concept is very stressful to me.

yeah eff baking in general.

puniraptor · « **Reply #865 on:** November 12, 2014, 11:03:55 AM »

Quote from: Gooch on November 12, 2014, 11:02:18 AM

Quote from: puniraptor on November 12, 2014, 11:01:04 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

8manpick · « **Reply #866 on:** November 12, 2014, 11:04:19 AM »

Quote from: puniraptor on November 12, 2014, 11:01:04 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.

puniraptor · « **Reply #867 on:** November 12, 2014, 11:05:23 AM »

Quote from: 8manpick on November 12, 2014, 11:04:19 AM

Quote from: puniraptor on November 12, 2014, 11:01:04 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

CNS · « **Reply #868 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.

Mr Bread · « **Reply #869 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.

The Tonya Harding of Twitter Users Creep · « **Reply #870 on:** November 12, 2014, 12:00:55 PM »

Quote from: 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.

ive made zucchini parmesan crisps with tilapia before. its very good.

CNS · « **Reply #871 on:** November 12, 2014, 12:15:15 PM »

Sounds pretty good to me

pissclams · « **Reply #872 on:** November 12, 2014, 12:26:13 PM »

ya sounds pretty great to me too, on opposite day, in never-neverland

slucat · « **Reply #873 on:** November 12, 2014, 12:31:13 PM »

Quote from: pissclams on November 12, 2014, 12:26:13 PM

ya sounds pretty great to me too, on opposite day, in never-neverland

Double neg?

pissclams · « **Reply #874 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