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Thread: The Cooking Thread

  1. #2371

    Default Re: The Cooking Thread

    Niiiiiiiiiiiiiiiice.
    06,11,12,13,14(1+2)

  2. #2372
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    That looked really good. Not sure what to cook today ... cr****
    Have Another Hit Of Colorado Sunshine

  3. #2373
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Wait so you got hammered then cooked and made it all nice looking? Got hammered afterwords? Or during the process? Either way very impressive looking.
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  4. #2374
    Coachella Junkie frozen pilgrim's Avatar
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    Default Re: The Cooking Thread

    got hammered before, during, and after. note the mostly empty bottle of collingwood in the background of the one shot. also lots of beer.

  5. #2375
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    No one can say that you canít plate a meal.
    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.

  6. #2376

    Default Re: The Cooking Thread



    Fettuccine tossed in a homemade simple red sauce with creminis and red wine salami.
    06,11,12,13,14(1+2)

  7. #2377
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by frozen pilgrim View Post
    last night I got hammered and deconstructed shepherd's pie



    Interesting, but I don't see anything close to a component of shepherd's pie there. Except if you're counting the sweet potato's relation to the proper potato. Unless that's a carrot puree or something. And it looks like beef you've got there.

  8. #2378
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Some people on the other hand...
    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.

  9. #2379
    old school ThatGirl's Avatar
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    Default Re: The Cooking Thread

    That Fetuccini dish looks delicious Shaxspear.
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  10. #2380
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    No, I'm glad Jack said it, because it looks delicious but I don't see Shepherd's Pie there at all. Green beans? Cheese? Mashed?

    Basically, this is us asking, what is it made out of?
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  11. #2381
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    BOOM. You guys are fantastic. I am excited to do some trial runs this week.
    A couple of other thoughts:

    Consider adding semolina to your dough. It will give it a little more "chew". That's how my sicilian gramma used to do it.

    I see no reason why you wouldn't cook as high as your oven will go. There is a fine balance between cooking your crust enough, keeping the moisture out of your pizza, having your toppings look good, and appearance of the crust.

    Make sure you have enough flour on your peel, or consider corn meal or even semolina on the bottom. You don't want to make your pizza and not have it be able to slide off into the oven.

    I dock my dough. You can use a fork or pizza docker if you have one. It helps ensure even cooking.

    Go for a simple sauce. Puree some san marzanos, and add some salt, sugar, and a few spices. You are better off squeezing those babies to get as much excess moisture out of them as you can. If you have too much moisture in your sauce, and use vegetables or other water-laden toppings, your crust can be soggy depending on how thin it is.

    Opt for a more traditional pizza. I like to keep the ingredients quality and visually attractive. A proscuitto di parma pizza with arugula is always nice. So is a quattro stagioni, or a pizza capriccosa. Or even a kick ass margherita.
    northside groove...southside groove....eastside groove...westside groove

  12. #2382
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I'm going to make camels, any advice ? cr****
    Have Another Hit Of Colorado Sunshine

  13. #2383
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Humm chocolate bacon bark ......cr****
    Have Another Hit Of Colorado Sunshine

  14. #2384
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by canexplain View Post
    I'm going to make camels, any advice ? cr****
    Like cigarettes?
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    Remember Hitler? I don't but here we are again .. cr****

  15. #2385
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    Default Re: The Cooking Thread

    Quote Originally Posted by bmack86 View Post
    Like cigarettes?
    I went back and looked at my URL search and figures I spelled it wrong ..... cr****
    Have Another Hit Of Colorado Sunshine

  16. #2386
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Anyone made pernil before?

    I got a 9.5 # bone-in picnic shoulder from the butcher and am planning to make pernil. I am planning on an adaptation of this recipe, substituting for the citrus, etc. Marinade it tonight. Score, stab, season and start cooking it tomorrow night. Eat it Saturday around lunch (expecting 9 - 13 hours cook time). Thoughts?
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  17. #2387
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Sour/bitter orange really gives it that classic flavor, if you can find it.
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    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  18. #2388
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    I am allergic to citrus.
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  19. #2389
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Oooooh. Then it's not really gonna be pernil, unfortunately. Not to say it probably won't still be delicious.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  20. #2390
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Hey can someone give me a recipe for lemonade without any citrus?
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  21. #2391
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    I am allergic to citrus.
    (I realize lemon is a citrus fruit but I'll still ask this out of disbelief...) Lemon too??? Not that I enjoy chomping on raw lemons but loss of lemon/lime juice would seem devastating to me. Do you have to avoid things like shrimp scampi and or chicken piccata?

  22. #2392
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    I don't know what those are but they sound gross but yes, I avoid things cooked in citrus. I used to not worry about it, squirting a lime onto tacos or into phở or in a Corona, etc but I have been paying more attention to it recently.

    Also, hilariously, many people are surprised when I order pineapple or pineapple juice.
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  23. #2393
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Why would the be surprised? I never once thought of Pineapple as a citrus fruit.
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  24. #2394
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    Default Re: The Cooking Thread

    When I make carnitas I use pineapple slices instead of orange slices. It's still pork crisping up in lard so I still call it carnitas. I'll be OK calling this pernil, even without the blood orange.

    I don't use a lemon peel or orange slices in an Old Fashioned. I don't drink Whiskey sours. Etc.

    Depending on what it is I will substitute in some other acid. Like if I do a marinade for the pork I will likely use pineapple juice and some sort of white wine vinegar.
    Last edited by mountmccabe; 02-21-2013 at 08:44 AM.
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  25. #2395
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    Why would the be surprised? I never once thought of Pineapple as a citrus fruit.
    I don't know. My best guess is that it is because the fruit is vaguely familiar and they've conflated Subtropical and Tropical. I mean, I probably wouldn't really think about citrus fruits if I wasn't allergic.

    But pineapples and citrus fruit are only related in that they're both plants. Citrus are old world, pineapple are new world.
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  26. #2396
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    Anyone made pernil before?

    I got a 9.5 # bone-in picnic shoulder from the butcher and am planning to make pernil. I am planning on an adaptation of this recipe, substituting for the citrus, etc. Marinade it tonight. Score, stab, season and start cooking it tomorrow night. Eat it Saturday around lunch (expecting 9 - 13 hours cook time). Thoughts?
    Contrary to the author's statement in the recipe, you can overcook pork shoulder. The "self-basting" line is a bunch of bullshit. I'd cook it until 195 ish. Get it up over 205 and it will be stringy (like overcooked pulled pork).

    Do you have a smoker? That wouldn't be a bad way to go (although I wouldn't smoke it per se, just use it like an oven). The charcoal could give it a nice flavor too.

    Do you ever use rhubarb to help provide an acidic component (in lieu of citrus)?
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  27. #2397
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    I don't know. My best guess is that it is because the fruit is vaguely familiar and they've conflated Subtropical and Tropical. I mean, I probably wouldn't really think about citrus fruits if I wasn't allergic.

    But pineapples and citrus fruit are only related in that they're both plants. Citrus are old world, pineapple are new world.
    You can be fairer and admit they're both angiosperms, but that only cuts out 10% of the plant kingdom.

  28. #2398
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Contrary to the author's statement in the recipe, you can overcook pork shoulder. The "self-basting" line is a bunch of bullshit. I'd cook it until 195 ish. Get it up over 205 and it will be stringy (like overcooked pulled pork).

    Do you have a smoker? That wouldn't be a bad way to go (although I wouldn't smoke it per se, just use it like an oven). The charcoal could give it a nice flavor too.
    I will be checking the temperature regularly. I do not have a smoker, sadly.

    Quote Originally Posted by insbordnat View Post
    Do you ever use rhubarb to help provide an acidic component (in lieu of citrus)?
    I have not but I will start to. That is a fantastic idea.
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  29. #2399
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    I don't know what those are but they sound gross but yes, I avoid things cooked in citrus. I used to not worry about it, squirting a lime onto tacos or into phở or in a Corona, etc but I have been paying more attention to it recently.

    Also, hilariously, many people are surprised when I order pineapple or pineapple juice.
    I dunno I guess I've just come across at least some lemon juice in a lot of recipes I've done lately. A lot of chicken pan sauces it seems. Tons of fish and shellfish recipes too. Also thai cooking would be tough without lime juice or at least lime leaves, but I guess if you're just not into it then no biggie. As a fan of all these things I personally would find a citrus allergy problematic.

  30. #2400
    old school ThatGirl's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by mountmccabe View Post
    I do not have a smoker, sadly.
    We have an outdoor smoker that we use for turkey a couple of times a year. We use Coca Cola to brine it overnight and it creates a sweet carmelized surface, and then smoke it with wood chips, sometimes hickory flavored or something like that. It comes out tender and sweet, amazing. Way better than doing it in the oven.
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