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Thread: The Cooking Thread

  1. #1921
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    We're heading to The Getty tomorrow. Can I put my order in now?

  2. #1922
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    Default Re: The Cooking Thread

    You bet! My fees are low.

    No FYF for you? Drinkey and friend (or friends) are looking to meet at Wurstkuche on Sunday early. Welcome to join.
    This Will Destroy You| A Place To Bury Strangers| His Name Is Alive| Barry Manilow| Coachella| U2| FYF| AC/DC

  3. #1923
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    No FYF, but what time at Wurst?

  4. #1924
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    Default Re: The Cooking Thread

    Provided we can all drag our asses out of bed from the previous night's pummeling, plan is to be there around 11am when they open. But my guess is closer to 11:30am, or just before the crush begins. First show I want to see at FYF on Sunday is not till 2:00pm or thereabouts. Will have some time for a liter and a Brat.
    This Will Destroy You| A Place To Bury Strangers| His Name Is Alive| Barry Manilow| Coachella| U2| FYF| AC/DC

  5. #1925
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    Default Re: The Cooking Thread

    Here's a pic



    I can't say anything else right now about it except... oh....my....freakin.....god
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  6. #1926
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    We need to have a traveling meal group for this year's festival.

    Show up at my pad for appetizers, move to the next spot for . . . Etc. We could do a breakfast version.
    This has promise. I will gently poach line-caught king salmon in white wine and herbs and then haul it in my hot trunk from Arizona and we can... wait this isn't Bonnaroo.

    but yeah. I support. let's think.

  7. #1927
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Tonight I was in the mood to make a soup even though it's the end of August. I made Cabbage soup that ended up very good. It's a very simple recipe and very good to eat, even better when it's cold out. All you need is a Cabbage, Onion, Tomato sauce, short ribs, fresh lemon juice, sugar and kosher salt and cook in a pot for a few hours and you are good to go. The hardest part it just finding the perfect balance between the sugar and salt but you can just taste it while it's cooking and add accordingly to your specific taste.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  8. #1928
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    Sonny, Tom, unit . . .

    Everything looks and sounds delicious.

    Tom, I'll be sure to get plenty of sleep and skip the drugs so I can actually participate this year in the meet-ups.

  9. #1929
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Limes are a bitch to peel. I have eaten between 6-10 the last week and there were still a couple in the bag that went bad. It's not those little bitty limes either but the lemon size ones ...... grrrrr ...... cr****

  10. #1930
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Ron, please take before and after pictures next time you eat an entire lime.

  11. #1931
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    Default Re: The Cooking Thread



    not a good pics but from an hour ago or so ... cr**** See TomAz, b4 and aft........

  12. #1932
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    Cured a pork belly for bacon last week. Nothing like waking up and slicing a few fresh slices to go with my eggs I gather from the yard.

    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.

  13. #1933
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by canexplain View Post

    not a good pics but from an hour ago or so ... cr**** See TomAz, b4 and aft........
    I meant of your face. I wanna see if it can possibly get more tart.

  14. #1934
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I think I will make something bad for me today: Chicken fried steak, garlic potatoes, and white gravey ..... cr****

  15. #1935
    old school thefunkylama's Avatar
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    Default Re: The Cooking Thread

    • Whole-wheat toast.
    • Backyard-fresh chicken egg (my hen is laying!)
      • Fried on the cast iron in coconut oil
    • Black Truffle salt, one big pinch.

    Combine and consume.


  16. #1936
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    Default Re: The Cooking Thread

    boy that was so very good .... I didn't have a mallet to pound the chicken breasts so I used the handle of this keyhole saw I had around .... you do what you have to ..... yummmm.... cr****

  17. #1937

    Default Re: The Cooking Thread

    Made some pulled pork and skillet cornbread last night which then turned into pulled pork eggs benny on cornbread this morning.
    06,11,12,13,14(1+2)

  18. #1938
    old school thefunkylama's Avatar
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    Default Re: The Cooking Thread

    For dinner:

    Bechamel sauce with a little extra sharp cheddar for flare. Oh man, that fresh nutmeg is delicious. Tossed that with some farfalle. Then, on top of that, salmon fillets, which had been sprinkled with good sea salt, cracked pepper, paprika, cayenne, and a liiiittle bit of cumin, then brushed with olive oil, and broiled until OMFG. Set up a small green salad next to it. Consume; rejoice.


  19. #1939
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    Default Re: The Cooking Thread

    Not really cooking per se but I just made some snack mix for my road trip. Michigan whole dried blueberries, Philippine dried coconut, and Anderson peanut butter filled pretzels. Yummy and will keep forever.... cr****
    Have Another Hit Of Colorado Sunshine

  20. #1940
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    Default Re: The Cooking Thread

    Lentil soup tonight because it goes so well with the rain.
    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.

  21. #1941
    Rover canexplain's Avatar
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    Edit: I need something more in this. Something I haven't had in a long time is fried Bow Tie pasta sprinkled with Parmesan cheese, cumin, and cayenne pepper. Hummmmmmm cr****
    Have Another Hit Of Colorado Sunshine

  22. #1942
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by fatbastard View Post
    Lentil soup tonight because it goes so well with the rain.
    Yum! God I love lentil soup. All veggie or do you add any meat bits?

    For my rain countering strategy, I made Tom Ka Gai. This is my third time making it and I feel like I have it down. I put in plenty of finely minced dried arbol chiles and a couple hits of cayenne to counter the chopped lemon grass. And I offset sweetness of the coconut/brown sugar combo with a dosing of Thai fish sauce. I made it with thigh chicken meat the first two times but used some breast this time that I had been marinating in Old Bay seasoning, lemon juice and olive oil overnight. My bones are warm now.
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  23. #1943
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    No meat. I've made it wih before, but it always seems to taste best without it.

    Hmmm, in terms of temperature, do you cook it on high and short, or long and low? I've always assummed that since our kitchen aid doesn't hit those 30k BTUs, it would taste as good as a restaurant.
    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.

  24. #1944

    Default Re: The Cooking Thread

    I got inspired by sonny's corned brisket. Got one curing myself and plan to turn it into some pastrami.
    06,11,12,13,14(1+2)

  25. #1945
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by fatbastard View Post
    No meat. I've made it wih before, but it always seems to taste best without it.

    Hmmm, in terms of temperature, do you cook it on high and short, or long and low? I've always assummed that since our kitchen aid doesn't hit those 30k BTUs, it would taste as good as a restaurant.
    I always go long and low heat with beans, lentils, etc. With a good prior soaking it'll go better. At the very least, try a combo of high heat initially and then lower for the remainder of the cooking time.


    Quote Originally Posted by Shaxspear View Post
    I got inspired by sonny's corned brisket. Got one curing myself and plan to turn it into some pastrami.
    GL with it! Do you have a smoker to make it into pastrami? As a condo dweller, I get no such luxury.
    Last edited by sonnyboy11; 10-11-2012 at 10:54 PM.
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  26. #1946
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    I have about $20 of smoked Salmon that is sealed but in the fridge for a couple of weeks. I wonder how I can save it. I was thinking dried Salmon but I really don't have the right drying thing. Has anyone ever made like fried Salmon chips? cr****
    Have Another Hit Of Colorado Sunshine

  27. #1947
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    I've never made salmon chips with smoked salmon. Usually I like smoked salmon with scrambled eggs. If you have a lot of it, you might try expanding on that type of usage and make a frittata. Here's a basic recipe for one to give you an idea

    http://allrecipes.com/Recipe/Smoked-...ta/Detail.aspx

    Another thought would be to put some on a pizza crust with red pesto as your base sauce. I did that before and it came out really well.
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  28. #1948
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    Quote Originally Posted by LooseAtTheZoo View Post
    Huge sale for canned Victorina tomatoes at my local grocery. What can I make in large quantities with this and store away?
    You can use whole, canned tomatoes to make Chili Colorado. I've done that then frozen some and thawed later. It'll keep that way but tomato based sauces with meat added that you freeze tend to separate after a while.
    This Will Destroy You| A Place To Bury Strangers| His Name Is Alive| Barry Manilow| Coachella| U2| FYF| AC/DC

  29. #1949

    Default Re: The Cooking Thread

    Quote Originally Posted by sonnyboy11 View Post
    GL with it! Do you have a smoker to make it into pastrami? As a condo dweller, I get no such luxury.
    I do indeed. Did you make your own pickeling spice?
    06,11,12,13,14(1+2)

  30. #1950
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    Default Re: The Cooking Thread

    Quote Originally Posted by Shaxspear View Post
    I do indeed. Did you make your own pickeling spice?
    I did, but it started with a base mix. Combo of coriander cloves, whole allspice, dried arbol chiles, bay leaves, pepper corns. I went with a real basic recipe for the brine. Just plenty of salt and heavily iced water along with the spices in a non-reactive container. And of course the key ingredient of pink (Prague) salt. Edit- also, I used an injector and chose about 7-8 sites on the brisket to inject brine.

    Important to keep the entire brisket submerged in the brine while pickling. I used a heavy plate to hold it down. Turned it every other day. 8 days total, as previously mentioned.

    For cooking I used a slow cooker. I completely submerged the brisket in water and spices. Cooked it on high for 1.25 hours. Then 45 minutes on low for each remaining lbs of beef. YMMV
    Last edited by sonnyboy11; 10-13-2012 at 04:46 PM.
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