Author Topic: cooking  (Read 279447 times)

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Offline pissclams

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Re: cooking
« Reply #1125 on: March 31, 2015, 07:26:08 PM »
I would like to blacken some chicken, how do I do it?



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Offline CNS

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Re: cooking
« Reply #1126 on: March 31, 2015, 07:28:47 PM »
Www.myrecipes.com.

Search: blackened chicken.

Pics pls.

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Offline Cire

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Re: cooking
« Reply #1127 on: March 31, 2015, 07:32:14 PM »
butterfly or pound flat the chicken before blackening.

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Re: cooking
« Reply #1128 on: March 31, 2015, 07:32:50 PM »
pound flat?  what?
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Online wetwillie

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Re: cooking
« Reply #1129 on: March 31, 2015, 07:35:09 PM »
thanks everyone
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Offline CNS

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Re: cooking
« Reply #1130 on: March 31, 2015, 07:36:10 PM »
Butterfly.  Pounding fucks up texture

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Offline CNS

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Re: cooking
« Reply #1131 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.
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« Last Edit: March 31, 2015, 07:43:27 PM by CNS »

Online wetwillie

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Re: cooking
« Reply #1132 on: March 31, 2015, 07:39:48 PM »
Sorry, WW.  Haven't blackened chicken before.

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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.
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Offline CNS

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Re: cooking
« Reply #1133 on: March 31, 2015, 07:42:05 PM »
Check out my revision.  Either way, . Post pictures and let us know how it turned out.

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Offline CNS

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Re: cooking
« Reply #1134 on: April 12, 2015, 07:31:54 PM »



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.

Offline CNS

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Re: cooking
« Reply #1135 on: April 12, 2015, 07:34:39 PM »



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.

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Re: cooking
« Reply #1136 on: April 12, 2015, 07:39:40 PM »

Offline meow meow

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Re: cooking
« Reply #1137 on: April 12, 2015, 09:28:19 PM »
Recipe?  :excited:

Offline CNS

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Re: cooking
« Reply #1138 on: April 13, 2015, 11:29:30 AM »
Recipe?  :excited:

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.

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Re: cooking
« Reply #1139 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.


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Offline ben ji

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Re: cooking
« Reply #1140 on: April 20, 2015, 02:50:17 PM »
Recipe?  :excited:

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.

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Re: cooking
« Reply #1141 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:

Offline CNS

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Re: cooking
« Reply #1142 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

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. 

Offline Tobias

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cooking
« Reply #1143 on: April 27, 2015, 02:06:30 PM »
you just know 'clams loves fermenting

Offline 420seriouscat69

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Re: cooking
« Reply #1144 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.
« Last Edit: April 27, 2015, 02:28:05 PM by WackyCat08 »

Offline mocat

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Re: cooking
« Reply #1145 on: April 27, 2015, 02:24:32 PM »

Offline puniraptor

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Re: cooking
« Reply #1146 on: April 29, 2015, 10:17:23 AM »
I just wanted to tell you how happy I am for you, mocat

Offline mocat

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Re: cooking
« Reply #1147 on: April 29, 2015, 10:25:33 AM »
thanks, it took everything i had not to get spracne in here for some validation

Offline Mikeyis4dcats

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Re: cooking
« Reply #1148 on: April 29, 2015, 11:44:41 AM »
I won't lie....this is kind of what I imagine CDubya looks like


Offline Spracne

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Re: cooking
« Reply #1149 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.