Author Topic: cooking  (Read 279406 times)

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Offline Tobias

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Re: cooking
« Reply #1325 on: November 16, 2015, 08:49:07 PM »
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it

Offline Cartierfor3

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Re: cooking
« Reply #1326 on: November 16, 2015, 08:53:53 PM »
was the chicken already roasted before you baptized it?  you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it

no it was just a raw chicken. virgin clean but i baptized it for its sins anyway.

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Re: cooking
« Reply #1327 on: November 16, 2015, 08:55:18 PM »
Well good try anyway
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Offline Tobias

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Re: cooking
« Reply #1328 on: November 16, 2015, 08:55:29 PM »
we're gonna 16 goal a good chicken noodle soup out of ya yet!

Offline Cartierfor3

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Re: cooking
« Reply #1329 on: November 16, 2015, 08:57:18 PM »
monday is my day off. next monday i get back up on the horse and go again.

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Re: cooking
« Reply #1330 on: November 16, 2015, 09:06:55 PM »
Roast that chicken at 375deg for a good 1:15, or so, or until the inside of that breast is around 160-165deg.  Let it cool a little bit, strip it, and go from there.

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Offline Tobias

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Re: cooking
« Reply #1331 on: November 16, 2015, 09:32:28 PM »
monday is my day off. next monday i get back up on the horse and go again.

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Offline pissclams

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Re: cooking
« Reply #1332 on: November 16, 2015, 09:33:06 PM »
hmm man, best chicken noodle soup ever


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Offline CHONGS

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Re: cooking
« Reply #1333 on: November 16, 2015, 10:51:26 PM »
Needed cabbage.

Offline 8manpick

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Re: cooking
« Reply #1334 on: November 17, 2015, 09:05:53 AM »
Alright, killer tomato soup recipe time:
  • Sauté about 3 cloves garlic and 1 red onion in olive oil butter mixture.  I like to brown the garlic, then turn the heat down and add the onion to get a bit of a nutty flavor in the garlic then basically sweat the onion to bring out the sweetness.
  • Add flour to absorb some excess fat and make a bit of a roux.  Don't need much, maybe a tablespoon or so
  • Add 4-6 coarsely chopped tomatoes, depending on size, and add about half a bottle of cheap red wine
  • Allow the tomatoes to cook down for a half hour or so.  Add wine if need be to keep covered
  • Add chicken stock in equal part to the liquid already in the pot, let simmer for another 15 minutes or so.
  • Blend with a stick blender until smooth-ish
  • Season to taste with salt, pepper, smoked paprika, basil and thyme
  • Allow to cook until it reaches desired thickness.  I prefer it to be pretty thick but up to you
:adios:

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Re: cooking
« Reply #1335 on: November 25, 2015, 10:38:08 PM »
I made these little bacon wrapped Sriracha chicken things last night that were super rough ridin' good.
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Re: cooking
« Reply #1336 on: November 25, 2015, 10:41:01 PM »
Here's the recipe

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Re: cooking
« Reply #1337 on: November 25, 2015, 10:42:24 PM »
Well similar, it was the spicy kind
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Re: cooking
« Reply #1338 on: November 25, 2015, 10:43:05 PM »
Surprised the bacon was acceptable to that delicate palette

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Re: cooking
« Reply #1339 on: November 25, 2015, 10:44:32 PM »
Some of the bacon I had to tear off the huge fat sections, but that's normal bacon stuff
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cooking
« Reply #1340 on: November 25, 2015, 10:46:20 PM »
I mean, I don't even want to imagine what fatty would think of you posting that garbage here. smdh

Offline Tobias

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Re: cooking
« Reply #1341 on: November 25, 2015, 10:48:23 PM »
sounds delicious, 'logic

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Re: cooking
« Reply #1342 on: November 25, 2015, 10:49:35 PM »
sounds delicious, 'logic

It was. I will be picking up the ingredients again next time I'm at wal-mart
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Offline Cartierfor3

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Re: cooking
« Reply #1343 on: November 25, 2015, 11:52:33 PM »
I made mac n cheese for 2 (yes 2!) thanksgivings i'm headed to tomorrow. They turned out great.

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Re: cooking
« Reply #1344 on: November 26, 2015, 08:14:34 AM »
Nice job cf3, you always deliver in the clutch.
When the bullets are flying, that's when I'm at my best

Offline 8manpick

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Re: cooking
« Reply #1345 on: December 31, 2015, 09:59:00 AM »
:adios:

Offline Tobias

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Re: cooking
« Reply #1346 on: December 31, 2015, 10:02:16 AM »
extremely pud

Offline 8manpick

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Re: cooking
« Reply #1347 on: December 31, 2015, 10:07:49 AM »
:adios:

Offline AbeFroman

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Re: cooking
« Reply #1348 on: December 31, 2015, 10:49:47 AM »
Making buffalo chicken Rangoon for a NYE party snack. Cream Cheese, Chicken (duh), blue cheese, carrots, celery, and Louisiana Wing Sauce all fried up in Rangoon wraps. Very midwestern-y but IDGAF

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Re: cooking
« Reply #1349 on: January 18, 2016, 10:12:50 AM »
Made homemade horchatta yesterday for the first time.  It turned out great.  Going to back off the sugar by 1/3rd or so, but it turned out really great.


What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake.  Nope.  That sucks and I don't recommend anyone trying it.