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Thread: The Cooking Thread

  1. #2971
    Member birdiearch's Avatar
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    Default Re: The Cooking Thread

    Short on time, and again, needed to get rid of eggs.

    Sugar + butter = caramel. No biggie.

  2. #2972
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    I know how caramel's made, it just seems an odd priority. Especially since scratch cookie dough also uses eggs.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  3. #2973
    Member birdiearch's Avatar
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    Default Re: The Cooking Thread

    Errr, you lost me..... that's how things roll in my kitchen.

  4. #2974
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I am watching Master Chef kids show. It gave me a very important insight. I think I need to get the girls to be a master chef as it were. I can help them but I am no person to look up to in cooking. Remember, 5 and 9, what book would you propose for me to let them follow? I know someone here was doing a book and do all the recipes. Any suggestions? This is not a goof but for the girls. Should I guide them in a certain direction like breads, desserts or just basics? cr****
    Have Another Hit Of Colorado Sunshine

  5. #2975
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    How about you see what they're interested in doing? That seems more productive than trying to shunt them in a specific direction.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  6. #2976
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    I liked (the cookbook/story) Fanny at Chez Panisse when I was a kid. The recipes are definitely doable with adult supervision.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  7. #2977
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Tnx Miss C. I just looked it up and it got great reviews 4 out of 5. It also gave a number of links to others. We are going to Costco tomorrow and buy some sort of Kitchen Maid mixer which I think they will need sometimes. Not to mix threads but this will give them some direction I'm sort of excited for them cr****
    Have Another Hit Of Colorado Sunshine

  8. #2978
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by captncrzy View Post
    Becca gave me a killer chili recipe (it's more like a burrito filling recipe). Its going to be a new winter staple fo sho:

    3 cans black beans
    1 16 ounce can/jar green salsa verde
    1 1/2 lb pork tenderloin
    1/2 c. chicken stock
    1 small onion chopped (I didn't use this as the Mr. doesn't like onions)
    1 t. oregano
    1 t. cumin
    2 T. chili powder

    Crock pot on low for 8 hours. About an hour before you serve it, get in there with two forks and shred up the meat. I served it over brown rice with cilantro and lime and tortillas.
    If you're trying to make it a little healthier than I'm with you on the tenderloin I suppose. Otherwise I'd say fuck it and just use shoulder (butt). No sense cooking the shit out of a tenderloin.
    northside groove...southside groove....eastside groove...westside groove

  9. #2979
    butthurt messiah TheVelvetSmudge's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    I know how caramel's made, it just seems an odd priority. Especially since scratch cookie dough also uses eggs.
    Isn't she like 14? Maybe she should enroll in Ron's school of cookery, or at least ask the parents before using up all the eggs on some sugar butter.

  10. #2980
    Stage Manager captncrzy's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    If you're trying to make it a little healthier than I'm with you on the tenderloin I suppose. Otherwise I'd say fuck it and just use shoulder (butt). No sense cooking the shit out of a tenderloin.
    Yeah, way too much fat in a butt (heh). Besides, you only need 1.5 lbs of meat and those pork butt roasts are usually way bigger than that.
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  11. #2981
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by miscorrections View Post
    I liked (the cookbook/story) Fanny at Chez Panisse when I was a kid. The recipes are definitely doable with adult supervision.
    Endorsed.

  12. #2982
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    Endorsed.
    Sounds like the peeps I respect endorse that one. I hope we can get it online. There is an Emeril's that sound good too .... I have to put together a reception for 30+ for my daughter that is getting married (again).. Not sure what to do. I would like to not cook, but it seems you always need some sort of hot food. The suggestions mostly has been (bought) chicken wings for hot foods. 15 or so will be under 16 so take that into consideration. NO alcohol even in cooking cr****
    Have Another Hit Of Colorado Sunshine

  13. #2983
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I saw a commercial just now for something else but it gave me an idea. How about 30 or so potatoes, in the oven, split in half, scrape out most of the potatoes, for the wings? and put them back in the oven for crispy potatoes skins. Provide the usual inserts, and let people do their own thing ? A bit trailer park, but I am not out to impress anyone... cr****
    Have Another Hit Of Colorado Sunshine

  14. #2984
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Ron, that should work. I'd oil the potatoes with olive oil or something before baking, it will help the skins crisp up. then when you scoop out the innerds and bake a 2nd time, rub again with oil inside and out, and turn the oven way up to like 450. keep an eye on them so they don't burn.

  15. #2985
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    That makes me want pommes duchesse. So fancy-looking yet so easy.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  16. #2986
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    Ron, that should work. I'd oil the potatoes with olive oil or something before baking, it will help the skins crisp up. then when you scoop out the innerds and bake a 2nd time, rub again with oil inside and out, and turn the oven way up to like 450. keep an eye on them so they don't burn.
    Tnx good idea ... cr****
    Have Another Hit Of Colorado Sunshine

  17. #2987

    Default Re: The Cooking Thread

    I'm in France right now and I'm trying to gain 10 lbs on this trip, but the fact that I've been staying in 4+ storey flats with no elevators is making it hard. Time to up the foie gras intake.
    06,11,12,13,14(1+2)

  18. #2988
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    Default Re: The Cooking Thread

    Tonight I made a version of Fish and Chips. I had fresh Alaskan Cod that I used Panko and some seasonings to bread it with. I baked it instead of deep frying it to make it healthier and just for the fact I don't have a deep fryer. Instead of fries I made some home made sweet potato chips. Cut into thin pieces with some olive oil and salt and baked in the oven. Best dinner I have made in a while. Really happy with the results. Something I want to try again in the future.
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  19. #2989
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Shaxspear View Post
    I'm in France right now and I'm trying to gain 10 lbs on this trip, but the fact that I've been staying in 4+ storey flats with no elevators is making it hard. Time to up the foie gras intake.
    This is why the French can eat like they do and still look like they do.

    where in France are you?

  20. #2990
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    How can one lose a steamer, even me? I found my rice steamer which I could probably use, but just nuke the pork tamales. I'm hungry. I was just a kidlett, but the first time we were in France, the military put us up at a hotel for 3 months. Our refrigerator was the balcony of the room. It worked though although it was winter. cr****

    edit: I tried something for me new and it sorta worked out. Deep fried mashed potato fries with panko and hot sauce. Some squished out but most were pretty good. Sort of like potato pancakes... cr****
    Last edited by canexplain; 10-01-2013 at 07:38 PM.
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  21. #2991
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    I learned an important lesson today: never trust recipes from a library-borrowed cookbook that uses BABY CARROTS in its art direction.


  22. #2992
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    But it's perfect for Rosh Hashanah!
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  23. #2993
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    There are times one might appreciate the extra sweetness/the regular even-cooking shape of the baby carrot.

    I made Tom Ka Gai today. It wasn't entirely traditional but it was chicken chunks cooked in seasoned/spiced coconut milk. It might could have been a little bit more spicy (it may be tomorrow!) but oh many was it wonderful.

    Also made a slow cooker stew with lentils and chickpeas and tomato and olives. That is about to come out of the slow cooker; I am waiting until I can bear to eat another thing so that I can try it.
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  24. #2994

    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    This is why the French can eat like they do and still look like they do.

    where in France are you?

    I did Paris, Lyon, Nice and Bordeaux. I got back last night and only gained 4lbs that is likely only from the cirrhosis. I suck at France-ing.
    06,11,12,13,14(1+2)

  25. #2995
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    I'm on the lookout for good things to do with celeriac and/or red kuri squash if any of you have suggestions. This seems to be the time of year when my CSA begins to throw all sorts of things at me that I have never cooked before -- a fun challenge!

  26. #2996
    Peaceful Oasis TomAz's Avatar
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    Last edited by TomAz; 10-14-2013 at 07:31 AM.

  27. #2997
    Member Y0UNGBL00D's Avatar
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    Default Re: The Cooking Thread

    i need a deep fryer. I feel the sudden urge to make everything into croquettes

  28. #2998
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    Default Re: The Cooking Thread


  29. #2999
    Coachella Junkie Drinkey McDrinkerstein's Avatar
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    Default Re: The Cooking Thread

    The perfect companion to this!
    last.fm
    12/4/14 - Angel Olsen @ El Rey // 12/10/14 - Tune-Yards/Cibo Matto @ Wiltern

  30. #3000
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    Default Re: The Cooking Thread

    Quote Originally Posted by theklein25 View Post
    When Foster the People played Pumped Up Kicks I freaked the fuck out because I thought that song was long gone

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