Author Topic: cooking  (Read 279315 times)

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Online Cire

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Re: cooking
« Reply #100 on: July 08, 2013, 02:48:02 PM »
I know it's weird, but had a hankering and my daughter loves it.

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Re: cooking
« Reply #101 on: July 22, 2013, 06:58:51 PM »
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

Offline jtksu

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Re: cooking
« Reply #102 on: July 22, 2013, 07:22:35 PM »
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

This recipe sounds delicious but it so weirds me out. When I think of adobo, I think of the stuff chipotles are canned in.   Also, adobo means marinade in Spanish so the soy seams like a weird ingredient. But, all that really matter is if the food tastes good and I would imagine it tastes fantastic.

Offline AST

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Re: cooking
« Reply #103 on: July 22, 2013, 08:36:17 PM »
i will eat that very soon Cire  :excited:

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Re: cooking
« Reply #104 on: July 22, 2013, 09:13:17 PM »
America's test kitchen.  Adobo just refers to spices.  It was super sweet/sour and the pepper added a nice heat.

Really really good.

if you want to kick up the heat add a 3 tsp of black pepper would probably be ok.

again super good/cheap easy.  I had everything but the coconut milk.

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Re: cooking
« Reply #105 on: July 22, 2013, 09:16:39 PM »
to add to it.  It's a Filipino recipe, lots of variations but the keys were the pepper/coconut milk and garlic.

Offline Mikeyis4dcats

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Re: cooking
« Reply #106 on: July 22, 2013, 09:22:45 PM »
You forgot to cook the meat  :confused:

I don't even know who you are any more....

Offline puniraptor

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Re: cooking
« Reply #107 on: July 24, 2013, 10:18:18 AM »
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week

Offline puniraptor

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Re: cooking
« Reply #108 on: July 25, 2013, 09:38:22 AM »
Oh man.
Chicken adobo

Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat

Return thighs and add sauce mix

Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.

Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken

Serve over rice and garnish with green onion

Omfg orgasm

im going to try this with pork loin chops this week

actually gonna do it in the crock pot. Not confident, but will report.

Offline AST

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Re: cooking
« Reply #109 on: July 27, 2013, 09:27:24 PM »
made appetizers for a wedding reception today, about 60 people

wild mushroom & tri tip crostinis, goat cheese & roasted pepper crostinis, tomato & basil bruschetta



watermelon, feta & kalamata skewers, bacon tomato bites, fruit & cheese (also made sausage stuffed mushrooms but wife did not get a pic)



made a small groomscake and cupcakes to match that were chocolate maple and bacon

chocolate with dark chocolate chunks, maple buttercream icing and of coarse maple drizzled bacon as an edible garnish


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Re: cooking
« Reply #110 on: July 28, 2013, 07:31:53 PM »
saute shallots in olive oil.
stir in two tablespoons thai chili paste. 
add garlic
add a cup of chicken stock
add a half cup of coconut milk
add salt
add lime juice
add halibut filet
cook


Cheesy Mustache QB might make an appearance.

New warning: Don't get in a fight with someone who doesn't even need to bother to buy ink.

Offline puniraptor

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Re: cooking
« Reply #111 on: July 29, 2013, 08:31:12 AM »
I made the adobo for real with pork chops last night. Very good. I didn't have cider vinegar, so I used white vinegar and I suspect this made it a bit too tangy/zingy. Maybe reduce to 1/2 cup if using white vinegar.  Put over whole grain wild rice which was kind of weird. The rice smelled like tea and tasted like oatmeal. Also had seared grape tomatoes on the side.

Would do again.

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Re: cooking
« Reply #112 on: July 29, 2013, 03:09:18 PM »
French onion soup tonight

Offline puniraptor

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Re: cooking
« Reply #113 on: July 31, 2013, 12:24:27 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

Offline Dr Rick Daris

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Re: cooking
« Reply #114 on: July 31, 2013, 12:33:50 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

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Re: cooking
« Reply #115 on: July 31, 2013, 12:37:39 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

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Re: cooking
« Reply #116 on: July 31, 2013, 02:36:58 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

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Re: cooking
« Reply #117 on: July 31, 2013, 02:44:28 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

yeah it starts like $15 a gram on amazon. all the recipes say a pinch. how many pinches in a gram?

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Re: cooking
« Reply #118 on: July 31, 2013, 02:47:41 PM »
you don't need it.

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Re: cooking
« Reply #119 on: July 31, 2013, 08:40:01 PM »
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out. 

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Re: cooking
« Reply #120 on: July 31, 2013, 08:43:16 PM »
Make your own stock though.

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Re: cooking
« Reply #121 on: July 31, 2013, 08:44:20 PM »
Make your own stock though.

No matter what dish, this is correct.

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Re: cooking
« Reply #122 on: July 31, 2013, 08:46:28 PM »
I will use bullion cuBes if I don't have the time but never canned or boxed

Offline jtksu

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Re: cooking
« Reply #123 on: July 31, 2013, 11:30:36 PM »
you don't need it.

Yeah.  THis.

Most recipes that I have that include saffron include it for color.  Just leave it out.

Meh.  It does add a definite flavor to a dish, there's a reason people have been using it in paella forever. 

Offline jtksu

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Re: cooking
« Reply #124 on: July 31, 2013, 11:31:26 PM »
working up to trying my hand at some paella

does rays apple market sell saffron?

would be very surprised if they didn't.

prolly an "ethnic food", right?

Heads up.  It's very expensive.  I think I remember reading that Saffron is the most expensive spice.

IIRC, it's the most expensive food on earth.