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Thread: The Cooking Thread

  1. #2311
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Keep it moist (not Robin, the meat).
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    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.

  2. #2312
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with me?
    My dad makes a great meatloaf. He uses a package of regular pork sausage with his ground meat, onions, green bell pepper, celery, two egg to bind everything together, a little bit of milk, and spices, then tops it with ketchup/bbq mixture, bread crumbs and thick cut bacon. When he has it, he also puts swiss cheese into the loaf, and usually grates fresh parmesan on top. Cook for at least an hour.

    Do NOT use italian sausage. I did that once and it was overpowering.
    Last edited by bmack86; 02-07-2013 at 05:43 PM.
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    Remember Hitler? I don't but here we are again .. cr****

  3. #2313
    LOLocaust Survivor Hannahrain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I have some ground beef and decided to make a meatloaf with it. Ironically enough I have never made one before. Anyone have any good ideas or recipes they feel like sharing with me?
    I do it this way. Ingredients bolded not because I think you're a moron but because it's probably easy to overlook the tomato sauce. It's crumblier than a lot of other meatloaves, so be forewarned that it's more a scooping dish than a slicing dish. Best with potatoes. Probably even better with some thoughtfully combined veggies a la Bryan's father. But, if you're looking for a classic nuclear household cat-eye glasses sweater set meatloaf, here it is.

    Quote Originally Posted by Hannahrain View Post
    This isn't remotely glamorous or gourmet, but it's delicious, easy, inexpensive and it makes great leftover sandwiches, so I'm putting my great-grandma's time-honored meatloaf recipe here. I made it last night and definitely do not regret it.

    1 3/4 lbs ground chuck
    1/2 cup chopped onion
    3 slices white bread, soaked in water and shredded
    Salt and pepper
    Ketchup


    Mix thoroughly, adding a splash of water. Cover, bake at 350 for 45 mins. Pour canned tomato sauce over the top and cook uncovered for another 30.

    I'm slowly working my way through her recipes and will post here when something's particularly good. I think next up is either cream cheese coconut rugelach or holishkes, both of which are family classics. I also have a brisket recipe that I understand is not to be reckoned with if anybody's ever looking for one.

  4. #2314
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    My dad makes a great meatloaf. He uses a package of regular pork sausage with his ground meat, onions, green bell pepper, celery, two egg to bind everything together, a little bit of milk, and spices, then tops it with ketchup/bbq mixture, bread crumbs and thick cut bacon. When he has it, he also puts swiss cheese into the loaf, and usually grates fresh parmesan on top. Cook for at least an hour.

    Do NOT use italian sausage. I did that once and it was overpowering.
    Damn this sounds amazing, I have to do it next time. Hannah's sounds great to. I know I'm going to make meatloaf at least two more times in my life.

    I just ended up using the ground beef, diced up carrots onions, and green bell pepper. Added in some fresh garlic, one egg and some oatmeal to the mix. Topped off with some seasoning and baked it. It was decent, nothing spectacular though.
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  5. #2315
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    Default Re: The Cooking Thread

    That meatloaf is one of my favorite meals ever. It saves great for meatloaf sandwiches too: do a thick cut on toasted white bread with american cheese, lettuce, pickles and ketchup. SO damn good.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  6. #2316
    LOLocaust Survivor Hannahrain's Avatar
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    Default Re: The Cooking Thread

    American cheese? What in the Helen of Troy.

  7. #2317
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    Default Re: The Cooking Thread

    For meatloaf sandwich, if you use anything else, you're doing it wrong. It has to have that fake, creamy taste. Same with using only ketchup. Mustard is wrong. Romaine lettuce is wrong: it has to be iceberg. This is middle class 60s food: preservatives encouraged.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  8. #2318
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    Default Re: The Cooking Thread

    a real meatloaf sandwich should be served open faced on a piece of texas toast with mashed potatoes and brown gravy on top, american cheese is optional
    Quote Originally Posted by roboto View Post
    And stinkbutt leaving a motorhead set when you know he's dying just to talk shit ? Your a shitty person as well .please let mja give you an anal love disease .

  9. #2319
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    Default Re: The Cooking Thread

    Now that does indeed sound delicious. Next time we have meatloaf (which is a dish that ALWAYS requires mashed and brown) I will save all of the above and make one of these.

    I encourage any and every meatloaf fan to try my sandwich rec. It's like your classic burger, only better.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  10. #2320
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    Default Re: The Cooking Thread

    Ketchup is a condiment that is used to cover up the taste of whatever food you're putting it on. If you made something that tastes good, you should never allow ketchup to touch it.
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  11. #2321
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    Default Re: The Cooking Thread

    Ketchup is a condiment that can be made with any number of fruits and, if done right, doesn't have to be a sickly-sweet sugar/tomato hell. But sometimes the sweetness of classic tomato catsup works perfectly with a salt-bomb of a dish.

    So basically, as with any blank dismissal of anything culinary, I disagree.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  12. #2322
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    Default Re: The Cooking Thread

    Oh fuck you, you're making your own ketchup? Please. Look at you.

    =)
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  13. #2323
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    Default Re: The Cooking Thread

    I like corn dogs but they absolutely need ketchup

    Best ketchup I've ever had
    Last edited by Neighborhood Creep; 02-07-2013 at 09:39 PM.
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  14. #2324
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    Default Re: The Cooking Thread

    Quote Originally Posted by RotationSlimWang View Post
    Ketchup is a condiment that is used to cover up the taste of whatever food you're putting it on. If you made something that tastes good, you should never allow ketchup to touch it.
    Can't this be said for any condiment though?
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  15. #2325
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    Default Re: The Cooking Thread

    Quote Originally Posted by RotationSlimWang View Post
    Oh fuck you, you're making your own ketchup? Please. Look at you.

    =)
    If you've got an overripe fleshy fruit and vinegar, then you can save the fruit by making a sauce. Fat guys like food, and despite what the midwest and jersey may suggest, we like to eat well.

    And let it be known that the original ketchup is what we now know as plum sauce. A sweet, weird concoction of overripe fruits and seasonings.

    And yeah, I'm unemployed. I make as much as is humanly possible in the kitchen to keep myself occupied and my folks happy.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  16. #2326
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    Default Re: The Cooking Thread

    OH YOU HAD TO BRING JERSEY INTO THIS, HUH
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  17. #2327
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Fat guys do like food.
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    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. #2328
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    Default Re: The Cooking Thread

    Fat guys like anything they can shove in their gaping maws. I don't trust anyone's opinion on comedy who laughs at everything--similarly, I will not trust anyone's opinion on food who clearly eats everything.
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  19. #2329
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    Default Re: The Cooking Thread

    If you freeze the video I posted at 24 seconds in, you'll see cinnamon, honey, molasses, and cider vinegar are used as sweeteners in their batch.
    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

  20. #2330
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    Default Re: The Cooking Thread

    Quote Originally Posted by RotationSlimWang View Post
    OH YOU HAD TO BRING JERSEY INTO THIS, HUH
    You come from a state where the average tastebud was developed in a grease-filled diner. Of course I bring it up. Enjoy Betsy's minestrone from a pot that hasn't been washed since the Nets won the Championship.

    And there are probably dead Italian gangster in your water supply. So yeah.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  21. #2331
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    Default Re: The Cooking Thread

    Yeah they are, and that's why we can actually make pizza worth half a shit.
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  22. #2332
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    Default Re: The Cooking Thread

    So THAT'S what makes the New York water so special.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  23. #2333
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    Default Re: The Cooking Thread

    The water is why the bagels are so good.

  24. #2334
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    Default Re: The Cooking Thread

    I'm gonna make a chicken parm out of you, Mack.
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  25. #2335
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    I guess the Grimaldis there building out here is gonna suck.
    Whiskey Sour

    2 oz blended whiskey
    Juice of 1/2 lemon
    1/2 tsp powdered sugar
    1 cherry
    1/2 slice lemon

    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.

  26. #2336
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    They're.

    And the one in Vegas is a pale comparison of the one in Brooklyn.

    Randy, good luck. I'm more of a pork tenderloin sort of man, so if you expect any of that tender, neutral chicken flavor out of this hog you'll be sorely disappointed. I've cultivated these gams far too well to fall prey to that mistake.
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  27. #2337
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    Default Re: The Cooking Thread

    I do love your gams.

    When's the last time I saw you in person? And why didn't I get to feel that mustache on my taint?
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  28. #2338
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    Default Re: The Cooking Thread

    Probably Gabe's premiere. And I think I was 'stacheless at that point. So you just felt the phantom tickle?
    Quote Originally Posted by canexplain View Post
    Remember Hitler? I don't but here we are again .. cr****

  29. #2339
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    Default Re: The Cooking Thread

    Oh yeah that's why I can't remember what you looked like.
    Quote Originally Posted by amyzzz View Post
    Hannah, I don't know that pigs have big weiners, and my early 20's facination with dogs because of weiner size, I think. If that helps.

  30. #2340
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    Default Re: The Cooking Thread

    Quote Originally Posted by RotationSlimWang View Post
    Ketchup is a condiment that is used to cover up the taste of whatever food you're putting it on. If you made something that tastes good, you should never allow ketchup to touch it.
    This is incorrect. There are some very good recipes that call for ketchup. One I regularly make is an Andrew Zimmern recipe Sweet and Sour Bangkok Style chicken

    http://andrewzimmern.com/2012/10/22/...n-with-chiles/

    I have made this at least 6 times after seeing him do it live at a cooking event. It's easy and outta this world great. The ketchup adds a sweetness and offsets the lemon grass and chiles while complementing the mint leaves. I highly recommend some of you try this one. Make sure to use thigh meat and cook it long and slow (gives a nice brownish color).

    This past weekend I had lamb shanks and used the following recipe

    http://www.foodnetwork.com/recipes/a...ipe/index.html

    Anne Burrell is kind of annoying but props to her for this one. Easy to do and taste was great. The recipe had some flexibility to it too which I liked (beefed up the garlic and used herbs de provence). Sorry no pics this time out. But it's a great recipe for you guys thinking about trying out lamb in a dish. Loooong, slow cooking is the answer for lamb shanks.
    Last edited by sonnyboy11; 02-07-2013 at 11:13 PM.
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