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Thread: The Cooking Thread

  1. #2251
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I was speaking figuratively. C'mon John, you know better than that.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  2. #2252
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    So what do you set the oven at? I'm going to try this soon, as it sounds like a kickass method of making meat delicious.
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    Remember Hitler? I don't but here we are again .. cr****

  3. #2253
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I'm going to make pralines. Wish me luck ... cr****
    Have Another Hit Of Colorado Sunshine

  4. #2254
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    So what do you set the oven at? I'm going to try this soon, as it sounds like a kickass method of making meat delicious.
    i think you want it fairly hot, like 400 or so.

    be sure not to leave it in too long, you don't want steak jerky.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  5. #2255
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Also, my close personal friend Thomas Keller always reminds me to allow proteins to come to room temperature before cooking, so set steaks/breasts/chops out on the counter for an hour or so. If you have a cat, take appropriate precautionary measures.
    Quote Originally Posted by efrain44 View Post
    Anyone know who the guy in the Cardinals jersey is? I've seen him in pictures on the board and I thought I saw him this year.

  6. #2256
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by canexplain View Post
    I'm going to make pralines. Wish me luck ... cr****
    Have fun Ron. Candy thermometer is your friend.
    northside groove...southside groove....eastside groove...westside groove

  7. #2257

    Default Re: The Cooking Thread

    Making Bmacks gumbo right now 2 hours in, smells so good.....

  8. #2258
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Your whole house will smell heavenly for the next day or two. Hope it turns out well!
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    Remember Hitler? I don't but here we are again .. cr****

  9. #2259
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    Default Re: The Cooking Thread

    Does anyone have any suggestions for a leek/cream sauce? It would be paired with scallops.

    Last time I did this dish, I used garlic, butter and a tiny bit of milk, but the flavor really didn't soak up well in the scallops.

  10. #2260
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Have fun Ron. Candy thermometer is your friend.
    I totally agree so I pull out the brand new thermometer from the package, attempt to use it, and it is stuck on 250 f. Fuck, so I did the drop in the water. It worked but a guess at best ...cr****




    Last edited by canexplain; 01-26-2013 at 05:45 PM.
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  11. #2261
    Member HAIRYGOOMBA's Avatar
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    Default Re: The Cooking Thread

    God, those pralines look exquisite! Did you toast the pecans first?
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  12. #2262
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread



    What is the best way to grind pepper when all you have is a mortar and pestle? Hit it, smash it, rub it? Or does it not matter?

  13. #2263
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    Default Re: The Cooking Thread

    Quote Originally Posted by HAIRYGOOMBA View Post
    God, those pralines look exquisite! Did you toast the pecans first?
    Yea next time I'm going to put some cayenne pepper on them and glaze them a bit more. These were pretty good though....cr****
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  14. #2264
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post


    What is the best way to grind pepper when all you have is a mortar and pestle? Hit it, smash it, rub it? Or does it not matter?
    I like to pound it first to crush the corns, and then "stir" the pestle which will break down the pepper further.
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  15. #2265
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    I like to pound it first to crush the corns, and then "stir" the pestle which will break down the pepper further.
    Agreed.

    Do you have a coffee grinder, algunz? That does pretty well with peppercorns and dried peppers in a pinch. But sounds like your limited to the tools at hand.
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  16. #2266
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    Default Re: The Cooking Thread

    Wanna hear something funny. On the today show this morn, they are talking and freaking how people NOW go to restaurants and at home and inta gram a pic of their food or dinner. We have been posting pics of food longer than just the last year and think nothing of it...geez....cr****
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  17. #2267
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    I've always been apprehensive about grinding peppercorns in my coffee grinder. It does seem like the most efficient way of doing it, short of using a mill.
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    1 cherry
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    Shake blended whiskey, juice of lemon, and powdered sugar with ice and strain into a whiskey sour glass. Decorate with the half-slice of lemon, top with the cherry, and serve.

  18. #2268
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    Default Re: The Cooking Thread

    I once tried to grind up chicken bones for stock in a coffee grinder. Ok stupid idea. My new one is better anyway. cr****
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  19. #2269
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by sonnyboy11 View Post
    Agreed.

    Do you have a coffee grinder, algunz? That does pretty well with peppercorns and dried peppers in a pinch. But sounds like your limited to the tools at hand.
    Thanks guys. I do have a coffee grinder, but would that affect the flavor of the coffee?

  20. #2270
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    Default Re: The Cooking Thread

    Just wash it afterwards.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  21. #2271
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    Interesting. My husband is soooooo protective of his coffee paraphernalia, but he's equally serious about his pepper. I will give it a shot. Although using the pestle made me feel so domestic. I'll likely stick to that being that the pink pepper is sort of a specialty item. Any other suggestions for pink pepper? It's such a unique flavor, maybe I should incorporate it more than in just guacamole.

  22. #2272
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    So I'm making a stir fry type dish tonight for dinner in a couple of hours. I have either shrimp or sausage to chose from to cook with. I've used each one plenty of times I'm just not really sure which one to use tonight. Any one want to tell me which one to use?

    Edit: It's already frozen shrimp and sausage from Trader Joe's so no immediate fresh stuff to use.
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  23. #2273
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Pink peppercorns are really good in sweet items! Pink pepper shortbread is delish.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  24. #2274
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Personally, I'm not a fan of the coffee mill for pepper. Unless you are going for a fine grind, it's difficult to get any consistency. But my tip would be have a different grinder for spices than you do for coffee. They're cheap anyways (what, $20?) and you won't have to be so anal about cleaning it out thoroughly after every use.

    I have my same Braun that I use for spices exclusively and it works like a charm. I buy very few ground spices anymore.
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  25. #2275
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I'm making a stir fry type dish tonight for dinner in a couple of hours. I have either shrimp or sausage to chose from to cook with. I've used each one plenty of times I'm just not really sure which one to use tonight. Any one want to tell me which one to use?

    Edit: It's already frozen shrimp and sausage from Trader Joe's so no immediate fresh stuff to use.
    Shrimp is much more conducive to stir fry. Use that. Onion, garlic, ginger, cilantro, a little shao xing or dry sherry, cornstarch slurry, sprinkle of sugar, soy, red pepper, and black vinegar and you're in business. Maybe some asparagus tossed in at the last minute. Serve next to some rice. Poof.
    northside groove...southside groove....eastside groove...westside groove

  26. #2276

    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    Pink peppercorns are really good in sweet items! Pink pepper shortbread is delish.
    There is a brewery less than a mile from my house that has this on tap for a few weeks....sooooo good.

    uniper Golden Strong Ale
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  27. #2277
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Shrimp it is. I literally make a stir fry multiple times a week so I've gotten a pretty solid veggie base thing down that I personally like. Not that far off though. I just don't use cilantro, shao xing, slurry and instead of soy sauce I use either Teryiaki or an Oyster sauce. Also spinach or Kale at the end of it.
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  28. #2278
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Super Bowl Food - whatcha all doing?

    My menu:

    Smoked Pulled Pork Sandwiches w/Lexington-Style Sauce
    Homemade Slaw
    Wings w/Buffalo and Teriyaki Sauces
    Chips, Fresh Salsa, and Guacamole

    Nothing fancy. The pork will be the main attraction - I'm smoking about 20 lbs. of bone-in butts I got from Restaurant Depot. Way too much food but figure I'll freeze leftovers. I may do some smoked bacon-wrapped jalapenos/habaneros. I'll post pics this time.
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  29. #2279
    Coachella Junkie dorkfish's Avatar
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    Default Re: The Cooking Thread

    I'm doing chicken wings and drums two ways:
    - a play off the Momofuku confit chicken wings (but with drums, as well) tossed in their standard Octo vinaigrette.
    - my every-few-years overly indulgent Buffalo wings that require combining butter/margarine/sour cream and way too many herbs and spices. I wish this didn't taste good, because the recipe is kinda terrible, but it's too awesome.
    Chips/Salsa/guacamole
    Leftover meat ziti from the dinner party the night before.
    Probably a Drakes Hopocalypse (since its released the day before) amongst other beers and gins.
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  30. #2280
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Super Bowl Food - whatcha all doing?

    My menu:

    Smoked Pulled Pork Sandwiches w/Lexington-Style Sauce
    Homemade Slaw
    Wings w/Buffalo and Teriyaki Sauces
    Chips, Fresh Salsa, and Guacamole

    Nothing fancy. The pork will be the main attraction - I'm smoking about 20 lbs. of bone-in butts I got from Restaurant Depot. Way too much food but figure I'll freeze leftovers. I may do some smoked bacon-wrapped jalapenos/habaneros. I'll post pics this time.
    And what time are you serving? Think I will make some beef stew just because it is chilly outside. In a few days it is going to be in the 60's .... Yea Colorado.....cr****
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