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Thread: The Cooking Thread

  1. #2011
    MENACING Courtney's Avatar
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    Default Re: The Cooking Thread

    Also, I was just assigned yams. Recipe suggestions/ ideas, anyone?

  2. #2012
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    usually pie filling is best put in a bit warm i thought. i heat it up before pouring into the crust.
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  3. #2013
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    Candied yams and andouille is a favorite of mine, they are also really good with a candied maple bacon
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  4. #2014

    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    Also, I was just assigned yams. Recipe suggestions/ ideas, anyone?
    Sweet or savory?

    On the sweet side i do a pretty mean yam casserole with pecans. For savory I like to slow roast them with some olive oil, cayenne, rosemary, sea salt, and pepper.
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  5. #2015
    Milkshake suprefan's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    I never pre-cook pie filling. I didn't even know that was a thing. And jesus don't fill it now and then leave it uncooked overnight.
    I think theres exceptions to pre cooking a filling, but for apple pie, its very much not the one to do it for.

  6. #2016
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Happpppppy Thanksgiving everyone from Colorado.......cr****
    Have Another Hit Of Colorado Sunshine

  7. #2017
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    after hours in the kitchen, my scratch pies look pretty darn good. learned a few lessons making meringue, holy shit my arms are tired. wonder if i can log that on myfitnesspal. how was everyone else's attempts at cooking today?

    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  8. #2018
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    That looks great, chairmenmeow!

    My attempts all came through fine. The real winner for me on the night was my brined turkey. I'm a major bullshiater so I know when I'm being BS'd with compliments. These were genuine and I was happy to hear it- that damned thing was a lotta work! Brining is really the way to go for turkey. My third time doing it and finally have it dialed in.

    Happy Thanksgiving to everyone else! Off to guzzle wine.
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  9. #2019
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Courtney View Post
    Browning?? I guess it's just what Alice Waters says to do in The Art of Simple Food, and I do what Alice Water tells me.
    Mystery solved.

    Keller's recipe calls for cooking the chicken at a very high temp. 450 or 475. and he has a very small bird. 2 1/2 to 3 lbs. If you are cooking a bigger chicken (like the 4 1/21 lber I made yesterday) you don't want to cook at that high heat the whole time or else you'll dry it out before it's done. so i started mine at 450 but then brought it down to 375. (also had to share the oven with another dish that was supposed to be at 350, so it was compromises all around). Anyway I think my bird could have used some fat on the outside to brown a little better.

  10. #2020
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Coming into the last turn, it's catch phrase and name dropping leading by 2 furlongs.
    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.

  11. #2021
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    any tips on separating egg yolk from the whites? i always seem to screw this up.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  12. #2022
    zeezus amyzzz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by RandyInHeaven View Post
    So it turns out Jesus is a LOT like cr***

  13. #2023
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    omg that's rad
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  14. #2024
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    I just use the 'drop from one eggshell half to the other' method, works just fine.

    In semi-related news, have some salted caramel apple hand pies in the oven right now for a work party tomorrow. I am so tired. As soon as they're done I'm hitting the Arbor Mist hard.
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  15. #2025
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    the water bottle thing was perfect, thank you. i've never had luck with egg shells either, there's always little pieces.

    i'm so exhausted. just finished a batch of cookies, and made a special surprise for a certain birthday clares for tomorrow (rock band / holiday party). let's see if a bath will give me the energy to start the cheese pastries. thank god i get off work early tomorrow.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  16. #2026
    old school Robin's Avatar
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    Default Re: The Cooking Thread

    I'm getting pretty excited about Christmas dinner. Just wondering if I can pull this off, since I'm the sole cook in my family when it comes to holidays. So far on my list of things to make is:
    roasted rack of lamb
    drunken chicken
    mashed potatoes
    sweet potatoes
    sausage apple stuffing
    green bean casserole
    corn on the cob
    cranberry sauce
    gravy

    Dessert is going to be stuffed baked apples with a graham cracker filling a la mode. I'll also have homemade cookies.

    I haven't decided on what to make for appetizers. I might just recycle the idea of deviled eggs and stuffed mushrooms, since they're easy to make. Does anybody have any quick-to-make appetizer suggestions? I do want to stay away from anything with cheese in it because my mom doesn't like cheese. Crazy, right?

  17. #2027
    Coachella Junkie chairmenmeow47's Avatar
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    Default Re: The Cooking Thread

    ha, i've realized all my good appetizer ideas involve cheese. sounds like a yummy dinner though!!!

    i don't drink egg nog, but am making some for my party. any tips? it doesn't seem too difficult from what i've googled, but i hate making things i don't like because i can't taste test.
    Quote Originally Posted by malcolmjamalawesome View Post
    It's when we discuss Coachella that we are at our collective dipshittiest.

  18. #2028
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Robin, you can make wontons or hand pies with pretty much any filling you want and those make good appetizers.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  19. #2029
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    You can also make individual savory tarte tatins in a muffin tin, although those generally work a li'l better if you have some kind of cheese to bind the topping to the dough or puff pastry.
    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. #2030
    Member zircona1's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Robin View Post
    I haven't decided on what to make for appetizers. I might just recycle the idea of deviled eggs and stuffed mushrooms, since they're easy to make. Does anybody have any quick-to-make appetizer suggestions?
    Cocktail weenies in a crock pot
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  21. #2031
    zeezus amyzzz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by chairmenmeow47 View Post
    the water bottle thing was perfect, thank you.
    You're welcome, Ivy! I think there is a similar youtube earlier in this thread or somewhere else on the board, and I remembered it. I use the egg shell to egg shell method myself.
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  22. #2032
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Robin View Post
    I'm getting pretty excited about Christmas dinner. Just wondering if I can pull this off, since I'm the sole cook in my family when it comes to holidays. So far on my list of things to make is:
    roasted rack of lamb
    drunken chicken
    mashed potatoes
    sweet potatoes
    sausage apple stuffing
    green bean casserole
    corn on the cob
    cranberry sauce
    gravy

    Dessert is going to be stuffed baked apples with a graham cracker filling a la mode. I'll also have homemade cookies.

    I haven't decided on what to make for appetizers. I might just recycle the idea of deviled eggs and stuffed mushrooms, since they're easy to make. Does anybody have any quick-to-make appetizer suggestions? I do want to stay away from anything with cheese in it because my mom doesn't like cheese. Crazy, right?
    Bacon-wrapped shrimp (skewered with a toothpick) with a simple cocktail dipping sauce has always served me well as an appetizer. Really not hard to do these at all.

    Hummus with olive oil pit in the center surrounded with pita chips is another easy winner.
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  23. #2033
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    I think this will be my Christmas roast: http://www.foodandwine.com/recipes/p...michael-pirolo



    mmmmmmmmmmmmm pork belly mmmmmmmmmmmmm

  24. #2034
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    I have never had pocketta with pork belly, but the shoulder version is amazing
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  25. #2035
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Robin View Post
    I'm getting pretty excited about Christmas dinner. Just wondering if I can pull this off, since I'm the sole cook in my family when it comes to holidays. So far on my list of things to make is:

    roasted rack of lamb
    drunken chicken
    mashed potatoes
    sweet potatoes
    sausage apple stuffing
    green bean casserole
    corn on the cob
    cranberry sauce
    gravy

    Dessert is going to be stuffed baked apples with a graham cracker filling a la mode. I'll also have homemade cookies.

    I haven't decided on what to make for appetizers. I might just recycle the idea of deviled eggs and stuffed mushrooms, since they're easy to make. Does anybody have any quick-to-make appetizer suggestions? I do want to stay away from anything with cheese in it because my mom doesn't like cheese. Crazy, right?
    How about stuffed mushrooms?

    Whole mushrooms
    Progresso Italian bread crumbs
    Butter
    Garlic
    Soy sauce
    Red wine vinegar

    Cheese is normally added, but you can get away without adding any.
    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. #2036
    old school sonnyboy11's Avatar
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    Default Re: The Cooking Thread

    Need some help guys... I've got a about 1 lbs of thawed, jumbo shrimps I gotta cook off- suggestions?
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  27. #2037
    Coachella Junkie jackstraw94086's Avatar
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    Default Re: The Cooking Thread

    what size are they? Jumbo as in 16-20/lb?

    If they're smaller I'd say mince them and make fried shrimp balls.

    I made these the other day and they were a massive hit.

  28. #2038
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    I feel like the easy answer would be a shrimp cocktail but that might be to easy for you. You can get some breadcrumbs and coconut flakes and make some coconut shrimp. Note I've never done this before but I've had some from someone else and it was amazing. I'm planning on doing it one day I just don't eat/cook shrimp that often.
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  29. #2039
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by sonnyboy11 View Post
    Need some help guys... I've got a about 1 lbs of thawed, jumbo shrimps I gotta cook off- suggestions?
    I have a recipe at home I just love. I wish I had it here to type verbatim. Basically, briefly sautee minced ginger, garlic, and jalepeno; add heavy cream and shrimp and sautee til shrimp are done; season with salt and white pepper and garnish with cilantro leaves. I hope I have not left anything out.

    And then there's Stir-Fried Shrimp with Bacon, Mint, and Chiles

  30. #2040
    Member disgustipated's Avatar
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    Default Re: The Cooking Thread

    New Orleans BBQ shrimp.


    1 lb jumbo shrimp ( with heads and unpeeled )
    1/2 cup Worcestershire sauce
    2 tablespoons fresh lemon juice (about 2 lemons)
    2 teaspoons ground black pepper
    2 teaspoons cracked black pepper
    2 teaspoons Creole seasoning
    1 teaspoon minced garlic
    1 1/2 cups (3 sticks) cold unsalted butter, cubed
    French bread as accompaniment


    In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

    I also slice one lemon in wheels and add to the skillet while cooking.
    Last edited by disgustipated; 12-17-2012 at 11:11 AM.
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