Author Topic: cooking  (Read 279660 times)

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Offline Rage Against the McKee

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Re: cooking
« Reply #3525 on: April 19, 2021, 11:19:51 PM »
Bon Joji

Offline AST

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Re: cooking
« Reply #3526 on: April 23, 2021, 08:04:37 PM »
2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining fresh blackberries. Then made some garlic & onion stewed baby portobellos.

That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.








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Offline steve dave

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Re: cooking
« Reply #3527 on: April 23, 2021, 08:19:42 PM »
WHAT THE eff

Offline AST

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Re: cooking
« Reply #3528 on: April 23, 2021, 08:33:48 PM »

Offline ben ji

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Re: cooking
« Reply #3529 on: April 23, 2021, 08:49:56 PM »
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.

Offline ben ji

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Re: cooking
« Reply #3530 on: April 23, 2021, 08:50:59 PM »
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.

The second X in regards to bro's is between 2-10

Offline AST

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Re: cooking
« Reply #3531 on: April 23, 2021, 08:53:05 PM »
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.

It is a possibility.  My brother and SIL are making the trips down for it so I am sure shenanigans of some sort are in order.

Offline steve dave

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Re: cooking
« Reply #3532 on: April 23, 2021, 08:55:02 PM »
that's good because then I know where you'll be for me to kick your ass

Offline ben ji

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Re: cooking
« Reply #3533 on: April 23, 2021, 08:56:46 PM »
that's good because then I know where you'll be for me to kick your ass

Wont you have enough on your hands with Stanford fans at the Troy Aikman statue?

Offline steve dave

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Re: cooking
« Reply #3534 on: April 23, 2021, 09:05:55 PM »
that's good because then I know where you'll be for me to kick your ass

Wont you have enough on your hands with Stanford fans at the Troy Aikman statue?

I've got two hands

Offline sys

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Re: cooking
« Reply #3535 on: April 23, 2021, 09:34:26 PM »
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.
"experienced commanders will simply be smeared and will actually go to the meat."

Offline AST

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Re: cooking
« Reply #3536 on: April 23, 2021, 09:39:14 PM »
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.

Offline Spracne

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Re: cooking
« Reply #3537 on: April 23, 2021, 11:59:15 PM »
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.

No beer?!

Offline AST

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Re: cooking
« Reply #3538 on: April 24, 2021, 07:08:05 AM »
mother of god, ast.


semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok.  interesting.  i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.

Thank you.

It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet.  We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.

No beer?!

Not currently.  I’m an idiot, I know.

Offline KST8FAN

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Re: cooking
« Reply #3539 on: April 24, 2021, 07:44:37 AM »
I dont even know wtf chutney is.  Welp back to the farm thread for me...


Tom

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Offline AST

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Re: cooking
« Reply #3540 on: April 24, 2021, 08:55:27 AM »
I dont even know wtf chutney is.  Welp back to the farm thread for me...


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Just think fruited salsa.  And you do just fine in here.  And with your farming abilities, you have a plethora of chutneys at your fingertips, you just have not harnessed it yet.

Offline KST8FAN

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Re: cooking
« Reply #3541 on: April 24, 2021, 08:59:17 AM »
BTW,  it all looks great AST.


Tom

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Offline Cire

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Re: cooking
« Reply #3542 on: April 24, 2021, 02:19:51 PM »
2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining fresh blackberries. Then made some garlic & onion stewed baby portobellos.

That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.








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How did you do those mushrooms???


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Offline AST

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Re: cooking
« Reply #3543 on: April 24, 2021, 02:31:54 PM »
Cleaned mushrooms and added to a pan on high heat with EVOO. 
Dice onions in separate pan on on low heat with EVOO.
Soften onions and sear mushrooms.
Lower heat on both.
Add minced garlic to onions, add chicken broth to mushrooms.
Simmer mushrooms.  Cook onions until garlic is fragrant.
Add stock from mushrooms to onions.  Add sprig of thyme & rosemary to mushrooms.
Run onions through blender, or use stick blender.
Add onion & garlic puree to mushrooms and stir.
Simmer until slightly reduced.

1/2 large vidalia
16oz baby bella
3-4 large garlic cloves
1.5 C chicken stock
1 large thyme sprig
1 large rosemary sprig
S&P to taste

The garlic & onion flavor intensity will probably be very forward to most people but it is my jam.

Offline KST8FAN

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Re: cooking
« Reply #3544 on: April 24, 2021, 07:34:18 PM »
AST... imagine these are on your counter... go.

Tom

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Offline Spracne

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Re: cooking
« Reply #3545 on: April 24, 2021, 07:47:39 PM »
Every time I see a morel it makes me wonder if I have trypophobia.

Offline AST

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Re: cooking
« Reply #3546 on: April 24, 2021, 08:17:28 PM »
AST... imagine these are on your counter... go.

Tom

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That would make a killer mushroom bisque.  Like I would put it in one of those beer can hats and walk around drinking it through straws until it was all gone.

Offline MakeItRain

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Re: cooking
« Reply #3547 on: April 25, 2021, 09:22:44 PM »
I was raised on Salad Dressing. :frown:

 :sdeek: I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.

Offline MakeItRain

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Re: cooking
« Reply #3548 on: April 25, 2021, 09:38:21 PM »
Y'all, I know it's old but we never laughed at Lincoln Riley's brisket and how bad he got flamed for it.
https://twitter.com/LincolnRiley/status/1378849175916453889

https://twitter.com/kyleumlang/status/1378902102613852161

The tweets in this article are hilarious https://www.si.com/extra-mustard/2021/04/05/oklahoma-lincoln-riley-easter-brisket-photo

Online catastrophe

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Re: cooking
« Reply #3549 on: April 25, 2021, 09:50:29 PM »
I was raised on Salad Dressing. :frown:

 :sdeek: I'm sorry you weren't loved as a child.

Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
Agree with this. Especially about banning generic whip. :yuck: