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Thread: The Cooking Thread

  1. #121
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Crock Pot French Dip



    1 (3-4 lb) beef roast

    1/2 c. soy sauce

    1 beef bouillon cube

    3-4 whole peppercorns

    1 tsp crushed dried rosemary

    1 tsp dried thyme

    1 bay leaf

    1 tsp garlic powder



    Place roast in crockpot. Combine the soy sauce, bouillon, peppercorns, rosemary, thyme, bay leaf and garlic in a bowl; mix well. Pour over the roast and cook on low for 8 hours. Remove and discard bay leaf. Serve meat sliced on a roll with the broth for dipping. Serves 10.
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  2. #122
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    Default Re: The Cooking Thread

    Quote Originally Posted by locachica73 View Post
    Crock Pot French Dip



    1 (3-4 lb) beef roast

    1/2 c. soy sauce

    1 beef bouillon cube

    3-4 whole peppercorns

    1 tsp crushed dried rosemary

    1 tsp dried thyme

    1 bay leaf

    1 tsp garlic powder



    Place roast in crockpot. Combine the soy sauce, bouillon, peppercorns, rosemary, thyme, bay leaf and garlic in a bowl; mix well. Pour over the roast and cook on low for 8 hours. Remove and discard bay leaf. Serve meat sliced on a roll with the broth for dipping. Serves 10.


    Ooooooo, that sounds good!

    Thanks homie.


    edit: is that enough liquid for a roast?
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  3. #123
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    Default Re: The Cooking Thread

    Yeah...homie...that does sound good.

    I didn't cook anything except French toast all weekend.
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  4. #124
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    LOL @ homie... whenever I hear/read that I think of the line from some movie/song that goes... home do you know me.. you knew me when you blew me. haha

    I woke up early on Saturday for some unknown reason after being trashed on Friday and threw my roast in the crockpot with potatoes/onions/carrots and came home from the bar that night to a nicely cooked meal. Although I was too drunk/high/wired to enjoy it but it made for some great hangover food. I also made myself my favorite snack of all time, an open face cheese and tomatoe sammich. mmmmm
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  5. #125
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by paganman7 View Post
    Ooooooo, that sounds good!

    Thanks homie.


    edit: is that enough liquid for a roast?
    I wouldnt assume so. You should add enough water to cover the roast.
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  6. #126
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    Default Re: The Cooking Thread

    Quote Originally Posted by disgustipated View Post
    I wouldnt assume so. You should add enough water to cover the roast.
    Maybe when you roast it in the oven for 3 or 4 hours, but when you slow cook you don't need to cover it with liquid.
    Quote Originally Posted by feather View Post
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  7. #127
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    I wouldn't cover it completely, the roast and the steam tend to make their own juice. I never add much extra. Even when I did my pot roast all I did was put a bit of water in the pan that I seared the roast in prior to putting it in the crock pot. I got all the drippings out of the pan and poured that over. There was plenty of juice left by the time I got home.
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  8. #128
    Member paganman7's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by All Your Base View Post
    Maybe when you roast it in the oven for 3 or 4 hours, but when you slow cook you don't need to cover it with liquid.

    I always make the mistake of adding too much liquid. For whatever reason, I generally try to completely cover my roasts. I guess I always think I'm making soup.

    Oh, and I call everyone homie. Is that cool homie?
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  9. #129
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    Default Re: The Cooking Thread

    I think I'm going to make this one:

    1 large top sirloin beef roast, about 3 to 4 pounds
    1 1/2 cups apple juice
    1 teaspoon garlic powder or garlic seasoning
    2 medium onions, cut in wedges
    1/3 cup vinaigrette (sun dried tomato, balsamic, your choice)
    2 packages brown gravy mix, 1 1/4 ounce each
    1 tablespoon brown sugar
    1/2 teaspoon allspice


    Place the roast and onions in the slow cooker/Crock Pot, add remaining ingredients. Cook on low for about 9 to 11 hours, or until roast is tender; cut or shred pot roast in smaller pieces. Serve over noodles with a tossed salad.
    Serves 4 to 6.



    So, do you think this is enough liquid?
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  10. #130
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Yeah that is almost 2 cups of water, you don't need much when cooking in a crockpot.
    Quote Originally Posted by SlowMotionApocalypse View Post
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    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  11. #131
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    Default Re: The Cooking Thread

    Quote Originally Posted by paganman7 View Post
    I always make the mistake of adding too much liquid. For whatever reason, I generally try to completely cover my roasts. I guess I always think I'm making soup.

    Oh, and I call everyone homie. Is that cool homie?
    No problem, homes!
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  12. #132
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    more liquid=more gravy. You can't have a pot roast without gravy. homies.
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  13. #133
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Yes but you don't need alot of stock for gravy. The crockpot will create its own juice from steam and the roast itself. You will then remove that when done, put it in a sauce pan and make the gravy using corn starch and water or flour and water. You don't need much drippings in order to make the gravy. Too much water gives the gravy less flavor.
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  14. #134
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    Default Re: The Cooking Thread

    Between your gravy and my breasts loca, we could write a cookbook together and live happily ever after.
    Quote Originally Posted by feather View Post
    Private board meeting in the executive PAWffice this weekend. I'll have your coffee how you like it, beer instead of coffee.

  15. #135
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by locachica73 View Post
    Yes but you don't need alot of stock for gravy. The crockpot will create its own juice from steam and the roast itself. You will then remove that when done, put it in a sauce pan and make the gravy using corn starch and water or flour and water. You don't need much drippings in order to make the gravy. Too much water gives the gravy less flavor.
    whether you add it in the beginning or at the end you are adding water.
    Quote Originally Posted by Young blood View Post
    Stop being a pussy should be the answer to all of life's problems. It has worked for me so far.

  16. #136
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    Default Re: The Cooking Thread

    Actually, CREAM is the way to go.

    I'm fat.
    Quote Originally Posted by feather View Post
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  17. #137
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    Default Re: The Cooking Thread

    Quote Originally Posted by disgustipated View Post
    whether you add it in the beginning or at the end you are adding water.
    Which is why I'm going to add a can of consumme to the recipe, since the gravy is being made in the crock pot itself.
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  18. #138
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by All Your Base View Post
    Between your gravy and my breasts loca, we could write a cookbook together and live happily ever after.
    as long as we can put your breasts on the cover we will be RICH!!!!
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  19. #139
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    Default Re: The Cooking Thread

    *blushes*
    Quote Originally Posted by feather View Post
    Private board meeting in the executive PAWffice this weekend. I'll have your coffee how you like it, beer instead of coffee.

  20. #140
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    You know those breasts are fabulous, no need to be shy.
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  21. #141
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    Default Re: The Cooking Thread

    I haven't cooked anything spectacular the last couple of weeks. Been getting over being sick and haven't had much time to do much chef-ing. Getting back into the saddle this weekend....going to try carnitas. Anyone done this the traditional way with frying in lard?
    Last edited by All Your Base; 03-11-2009 at 06:41 AM.
    Quote Originally Posted by feather View Post
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  22. #142
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    Default Re: The Cooking Thread

    I have not made them the authentic way, just put it all in the crock pot and cooked it all day. I also make green chili pork the same way. I just need to perfect my green chili pork so it isn't as spicy. It turns out amazing but too hot too eat. Serrano chilis always throw me off.
    Quote Originally Posted by SlowMotionApocalypse View Post
    I have snuck in weapons before
    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  23. #143
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    Default Re: The Cooking Thread

    Homemade pizza tonight. Canadian bacon, pepperoni, mushrooms and pineapple. Freaking YUM!
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  24. #144
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    Default Re: The Cooking Thread

    Quote Originally Posted by All Your Base View Post
    I haven't cooked anything spectacular the last couple of weeks. Been getting over being sick and haven't had much time to do much chef-ing. Getting back into the saddle this weekend....going to try carnitas. Anyone done this the traditional way with frying in lard?
    I did that about a month ago. I wouldn't call the result spectacular, though. They turned out fine but nothing special. The meat didn't have much flavor, really. The texture wasn't anything to write home about either.

    This is what I did:

    Ingredients:

    * 3 lbs.lard (no substitute)
    * 3 1/2 lbs. boneless pork butt or shoulder, trimmed and cut into 3-inch cubes
    * Salt
    * A few other spices/etc: cumin, Mexican oregano, garlic, coriander, cayenne pepper, chili peppers, etc
    * 1 small orange, sliced
    * 1/4 cup coarsely chopped cilantro


    Directions:

    1. Place the lard in a heavy, deep pot, over medium-low heat. Lightly rub salt and other spices into the meat. When the lard has melted, place the spiced meat, orange slices, and the cilantro into the pot. The melted lard must cover the meat; if it does not, add more.
    2. Cook over medium-low heat, 2 to 2 1/2 hours. After about 30 minutes, the lard will begin to boil. Boil gently. As the moisture gradually cooks away the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices and continue to cook. As the meat browns, remove it and drain on paper towels.
    3. Place the carnitas on a preheated platter or serving dish. Serve with warmed tortillas and garnishes.

    Notes:

    * Serves 6
    * May be prepared in advance and reheated in a 350 F degrees oven until heated through (10 to 15 minutes).
    * Carnitas are always cooked in lard with fresh orange slices. The orange supplies moisture that lowers the temperature of the lard while the interior of the meat cooks. Once this moisture cooks away, the temperature of the lard rises, and the meat browns on the outside. The carnitas, when done, will have a dry, crispy exterior, with a moist, succulent interior. There is no substitute for the lard; oil will not work for this recipe.
    We had about 4 # of meat and had leftovers serving 9. Maybe I needed to cook it longer? I don't know that I would say it had a "a dry, crispy exterior, with a moist, succulent interior."

    The part I enjoyed the most was making fresh guacamole and salsa and such to go with it.
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  25. #145
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    Default Re: The Cooking Thread

    Thanks so much! I'm going to give it a shot Saturday. I'll for sure let you know how it turns out.
    Quote Originally Posted by feather View Post
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  26. #146
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    Default Re: The Cooking Thread

    Didn't get to do that carnitas today, I started cleaning out my garage instead.

    But at the moment I AM grilling a nice Strip, and I 'made up' a salad:

    steamed and blanched finger potatoes and asparagus, red onion and plum tomatoes. I whipped up a quick vinaigrette for it. Should be awesome.
    Quote Originally Posted by feather View Post
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  27. #147
    Coachella Junkie locachica73's Avatar
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    Default Re: The Cooking Thread

    Where is my dinner??? Sorry I missed our on meeting you this weekend. Can't wait for April.
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    Quote Originally Posted by TomAz View Post
    A butt plug is not a weapon.

  28. #148
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    Default Re: The Cooking Thread

    Sorry about that Audra. Couldn't work it out. Just a month away now.
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  29. #149
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    Default Re: The Cooking Thread

    Do you have a recipe or at least a cooking time and tips for doing the green chili pork in a crockpot? That sounds awesome. If not, I'll go with a pot roast today. I am feeling lazy. My idea of cooking today is throwing a bunch of ingredients into a crock pot and letting the crock pot do all the work.

  30. #150
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    Default Re: The Cooking Thread

    I don't but I know loca does. Maybe she'll respond to you before you're ready.

    I can suggest EXCELLENT pozole in the crock pot:

    2-3 pound pork butt (shoulder) trimmed of most of the fat, rubbed with a mixture of spices: I use a combination of chile powders (chipotle, ancho, etc.), cumin, salt and pepper. Cook that on high in the crock pot anywhere from 2-3 hours with a little bit of chicken or beef stock in the bottom. You want the meat cooked, but not to the point where it shreads. You also may want to turn the meat over halfway though. Once it's cooked, pull the meat out and cube it up into bite-sized pieces. Keep the juices in the pan.

    Return the meat to the pot, and add one can of mild green Chile sauce, a large can of hominy, a can or two of diced tomatoes with the juice, a diced onion, a few cloves of minced garlic. Also, if you want the pozole more like soup, you can add some more beef stock. Turn the crock pot to low once all the ingredients are in, and let it go for another couple of hours.

    Just before you're ready to eat it, add the juice of a lime and some fresh chopped cilantro.

    This recipe is a total play-it-by-taste kinda thing, but it's REALLY good.
    Quote Originally Posted by feather View Post
    Private board meeting in the executive PAWffice this weekend. I'll have your coffee how you like it, beer instead of coffee.

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