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Thread: The Cooking Thread

  1. #2611
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Never cook the noodles in the broth. It will ruin all your work of having a clear and clean broth.
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  2. #2612
    Cult Leader koryp's Avatar
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    Default Re: The Cooking Thread

    Thanks, I throw them, the beef, sprouts, and mint into the broth after its been bowled.
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  3. #2613
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    Default Re: The Cooking Thread

    So if I didn't want to make it quickly, what would people's recipes be for a good, slow cooked pho broth?
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  4. #2614
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    Default Re: The Cooking Thread

    Show off^^^
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  5. #2615
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    Default Re: The Cooking Thread

    I've got nothing but free time on my hands and I could use a good breakfast soup.
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  6. #2616
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Lots of leftover bones chopped to the marrow to get the fat out, and boil them for a day or so
    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 .

  7. #2617
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    There are a lot of recipes online. It's been a while since I made it, but generally here's the recipe:

    6 lbs beef bones (preferably ones with some tendon or other gelatinous bits attached), cover with water, blanch for about 10-15 minutes. Split an onion and char over open flame, good size rhizome of ginger, char that over open flame. Set aside.
    Dump water after the 15 minutes, rinse bones, scrub pot. This will help get rid of scumminess and keep your broth clear.
    Refill stock pot with cool clean water (never use hot tap water, btw) and simmer away. Add sachet of Pho spices (easier to buy this premixed, otherwise it's primarily coriander, anise, cinnamon, bay leaf, fennel, some recipes say cardamom, etc.). Add ginger and onion.

    Make sure your stock doesn't boil (gentle simmer) and get a spoon to skim off the scum the forms on top.

    Let simmer for 12 hours. I don't recall but I don't see a need to keep the spice sachet in there that long. You'll get to a point where all of the good stuff/flavor is out of the bones and spices, so you'll just be reducing the stock and making it more concentrated. There's a balance between a thin stock and an overly concentrated stock. I tend to go more concentrated, since beefiness is the key to the dish.

    Add palm sugar and fish sauce to taste. I don't remember other specifics but that's high level how I made it last time. I also don't remember if you roast the bones as you would a regular brown stock. Seems like it wouldn't hurt the dish.

    As an aside: I read somewhere once that better Pho restaurants will never make a "new" batch of Pho broth. Rather, it's perpetual. If they need more, they add more water and more bones/ingredients, but the flame never goes out. They'll leave for the night and keep the pot going. I don't have anything to back this up, but it's an interesting concept - reminds me of a sourdough starter/mother and how that's "fed" and passed from generation to generation.
    Last edited by insbordnat; 05-15-2013 at 11:59 AM.
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  8. #2618
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    As an aside: I read somewhere once that better Pho restaurants will never make a "new" batch of Pho broth. Rather, it's perpetual. If they need more, they add more water and more bones/ingredients, but the flame never goes out. They'll leave for the night and keep the pot going. I don't have anything to back this up, but it's an interesting concept - reminds me of a sourdough starter/mother and how that's "fed" and passed from generation to generation.

    My grandma, when they moved from Kansas in the early 1900's brought a batch of starter for bread and bakery stuff. Every week without fail for 80 some years she would make bread. From each batch, she would use starter that came from the last batch of bread and thus take some from the current batch for next weeks bread. Good ole grandma. She cussed at us (she never did that) when we took away her chainsaw at 90 . I have to cook 80 some pralines today for a fest. I really did come here to post foodie stuff ... cr****
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  9. #2619
    Member HAIRYGOOMBA's Avatar
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    Default Re: The Cooking Thread

    when you have time, Ron, I would love your praline recipe! Do you toast your nutz first?

    Thanks, Hairy******
    For all intensive porpoises presale finally sold out

  10. #2620
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    I am currently making some shrimp stock in order to make a cajun shrimp and potato stew tonight. Recipe below, and I'll let y'all know how it turns out.

    Cajun Shrimp Stew


    • 1 cup vegetable oil
    • 1 1/2 cups all- purpose flour
    • 2 1⁄2 cups finely chopped onion
    • 1⁄4 cup minced garlic (about 12 cloves)
    • 10 cups Rich Shrimp Stock (see recipe below)
    • 2 bay leaves
    • 1 1⁄4 teaspoons freshly ground black pepper
    • 3⁄4 teaspoon cayenne
    • 2 teaspoons chopped fresh thyme leaves
    • 1 1⁄2 tablespoons kosher salt
    • 3 large baking potatoes (2 1⁄2 to 3 pounds), peeled and cut into
    • 2 inch pieces
    • 2 pounds small or medium shrimp,
    • peeled and deveined
    • 1⁄4 cup chopped green onion, green part only
    • 2 tablespoons chopped fresh parsley leaves
    • Steamed long- grain white rice, for serving

    1. Heat the oil in a heavy-bottomed Dutch oven
    over medium-high heat and, when hot, add the flour.
    Whisk to combine and continue to cook, stirring
    constantly, until a medium roux is formed (it should
    look a bit darker than peanut butter), about 10 minutes.
    (If the roux begins to brown too quickly, reduce
    the heat to medium or medium-low and take your
    time—it is important that the roux not be burned at
    all or the stew will have a bitter taste.) As soon as the
    roux is the right color, add the chopped onion and
    cook until soft, stirring occasionally, 4 to 6 minutes.
    Add the garlic and cook for 2 minutes. Stir in the
    stock, little by little, and bring the sauce to a gentle
    boil. Add the bay leaves, black pepper, cayenne,
    thyme, and 4 teaspoons of the salt and reduce the
    heat so that the sauce just simmers. Cook, stirring
    occasionally, until the floury taste is gone, 30 to 45 minutes.

    2. Add the potatoes and continue to cook, uncovered and
    stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)

    3. Toss the shrimp with the remaining 1⁄2 teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.

    Yield: 6 to 8 servings

    Rich Shrimp Stock


    • 1 to 1 1⁄2 pounds shrimp shells and heads
    • 1 tablespoon vegetable or olive oil
    • 14 cups water
    • 1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
    • 1⁄2 cup roughly chopped celery
    • 2 small carrots, roughly chopped
    • 2 cloves garlic, peeled and smashed
    • 2 bay leaves
    • 1 teaspoon salt
    • 2 teaspoons black peppercorns
    • 3 sprigs fresh thyme
    • 2 large sprigs fresh parsley

    1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

    2. In a large stockpot, heat the oil over medium- high heat.
    When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

    3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in airtight containers and frozen for up to several months.)

    Yield: about 12 cups
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  11. #2621
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    That just sounds so amazing.

    Edit: So I take it that you aren't going to let the stock sit for three days then?
    Last edited by unit300021; 05-28-2013 at 01:19 PM.
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  12. #2622
    The Encyclopedia bmack86's Avatar
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    Default Re: The Cooking Thread

    Three days is just how long it will last in the refrigerator before using. Emeril suggests cooling the stock in an ice bath and using it the same day it's made. So nope, gonna use it this afternoon when I get the stew going. The stock is making the house smell pretty great though.
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  13. #2623
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    Default Re: The Cooking Thread

    So the wife and I started following an older 2008 cooking show called "Chinese Food made Easy" off the BBC 2 (only 6 episodes made before it got axed )

    and have now been using those recipes religiously in our daily meals...thanks to the host's use of great tasting spices and oils that are not hard to find at the grocery store
    oh and she always uses the same things in each episode which is great knowing you dont have to run to the store to get more spices or oils you wont use in other dishes

    we tend to stay away from cooking shows because of the reason to add obscure items like "creme fraiche" into every dish... you guys should check it out if you are into healthy style chinese cooking

  14. #2624
    Member footixy's Avatar
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    Default Re: The Cooking Thread

    Last edited by footixy; 06-12-2013 at 06:02 AM.

  15. #2625
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    CSA share this week includes fennel. I have wanted to buy fennel before but haven't gotten around it. Ideas for using it? I am leaning towards just baking it.

    Our fruit share is also starting which includes strawberries and rhubarb, which are being baked together for deliciousness.
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  16. #2626
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Baked fennel? Unless if I am confused every time I have used fennel it has been in place of an onion in stir fry. Granted I've had to caramelize it because it has a really strong black licorice taste to it.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
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  17. #2627
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Shaved fennel in salads is great. Sauteed is good as well.

    Search google for Finocchio, that's the italian word and can be used in a myriad of italian dishes.

    EDIT: Apparently finocchio is also an offensive slang for a gay man. Choose your webpages carefully.
    northside groove...southside groove....eastside groove...westside groove

  18. #2628

    Default Re: The Cooking Thread

    Some good recipes here and storage tips.

    http://www.bostonorganics.com/anise-...ise-and-fennel

  19. #2629
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Mmm, shaved fennel. Fennel is ALSO crazy good in gratins, although pretty much everything is crazy good in gratins.
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  20. #2630
    Member zircona1's Avatar
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    Default Re: The Cooking Thread

    I've been printing off recipes from this site:

    www.macheesmo.com

    I've made the Swedish Meatballs, Lasagna Rolls, and the Grilled Chicken Alfredo. All of them turned out excellent.
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  21. #2631
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    So I fucked up some way... I love this thread... cr****
    Still looking to wow the crowd with pralines at NOLA which is like trying to out do J .. grrrr... cr****
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  22. #2632
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Darth_Bater View Post
    Some good recipes here and storage tips.

    http://www.bostonorganics.com/anise-...ise-and-fennel
    That site is a goldmine. Might make Roasted summer squash with fennel as we also get squash. Might also make kohlrabi fries or butter braised kohlrabi.

    Thank you, all!

  23. #2633
    Pedley Rocks JustSteve's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by footixy View Post
    obscure items like "creme fraiche"
    That's not really an obscure item, though.

  24. #2634
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    Roasted squash with fennel and garlic (and thyme)


    This was fantastic and I would do this any time ever.


    Butter braised kohlrabi



    Garlic scape pesto and strawberry rhubarb crisp are also in progress.
    Last edited by mountmccabe; 06-26-2013 at 06:30 PM. Reason: other foods!
    Quote Originally Posted by guedita View Post
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  25. #2635
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    Default Re: The Cooking Thread

    I was actually going to bump this thread myself to share our new weekly meal staple:



    Superfood Salad with Lemon Vinaigrette

    Ingredients (serves 5)
    1/2 cup dry quinoa
    1/3 cup red onion, chopped
    1 orange, peeled and segments chopped
    1 avocado, chopped
    1 cup canned black beans, rinsed and drained
    1 cup pomegranate arils (about 1 pomegranate worth)
    1 cup fresh corn
    1/3 cup cilantro, chopped
    salt & pepper
    For the Lemon Vinaigrette:
    2 lemons, juiced (need 1/4 cup juice)
    2 garlic cloves, microplaned or finely minced
    dash of sweetener (agave nectar, stevia or white sugar)
    salt & pepper
    6 Tablespoons extra virgin olive oil
    Instructions
    Cook quinoa according to package directions. Set aside to cool.
    For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
    Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature. I also usually throw some shrimp in it too.


    Last edited by captncrzy; 06-27-2013 at 09:05 AM.
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  26. #2636
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Yum to all the food.... cr****
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  27. #2637

    Default Re: The Cooking Thread

    Bought a new smoker the other week and have been putting it to the test. Back and side ribs using the 3-2-1 method, chicken thighs, and a whole chicken. Next up will be a whole turkey and homemade pastrami round 2. I smell like I've been camping for days.
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  28. #2638
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    What kind of smoker?
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  29. #2639

    Default Re: The Cooking Thread

    Masterbuilt Extra Wide Propane



    I like to entertain, but I don't have the deck space or desire to spend a lot of money on a pro smoker. So far, so good with this thing. It was on sale for $180 CDN. It has a lot of space. I did 8 full St. Louis racks in there the other day and I think can fit another rack or two in there if I choose to cut half racks. It does an okay job keeping heat, as demonstrated by successfully cooking some thighs when the weather was shit and rainy. On full blast it goes over 350 so I might be able to use it during the fall/winter as well. I'm still trying to get a feel for keeping the heat at 225, but I've found I've only needed to go check the temp every 20 mins or so. As with most BBQ's and smokers, the built in thermometer is terribad, but I already have a couple probe thermometers and a thermapen. The fire pan sucked so I just bought a cast iron skillet to hold the wood. The water pan was too small too so I use aluminium roasting pans. So for as little as it cost, I'm very pleased with it so far.



    St. Louis side ribs with a homemade spicy bourbon bbq sauce. Served with baked beans, crack n cheese and fresh cornbread.
    Last edited by Shaxspear; 06-28-2013 at 11:59 PM.
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  30. #2640
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    Looks delicious.

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