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Thread: The Cooking Thread

  1. #2641
    Member Y0UNGBL00D's Avatar
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    Default Re: The Cooking Thread

    useless without pics, i know, but made the best fish tacos ive ever had the other night

    chargrilled mahi, mango pico, guac, habanero jack on fresh tortillas

  2. #2642
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    So I made some kangaroo burgers tonight from ground kangaroo. First time I ever had it and probably wont have it again. Very lean meat so it reminded me a lot of Bison/Buffalo but not as good.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  3. #2643
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by Shaxspear View Post
    The beans are covering up a portion of the ribs, but there was a ring... albeit a big one. Still getting used to this thing and how much smoke to use. I was using apple chips for that one, and threw in one last pan of chips on the last hour which I probably could have done without. I've heard about that Maverick probe and will likely be my next purchase as I'm using two separate probes right now. The cool off alarm would be great.
    Yeah, that last hour of smoke was probably unnecesary. You mentioned the 3-2-1 method, which is popular, but I'm more of a 2-2-0/2-1-0 for spares and babys, respectively. 2 hours of smoke (I tend to use oak) at 275 and wrapped for the duration (1-2 hours). I don't unwrap except for a brief period, say the last 10-20 minutes. Guys seem to be using this method on the comp circuit and I tend to enjoy the results myself. I'm doing another cook this week, I'll post some results.
    northside groove...southside groove....eastside groove...westside groove

  4. #2644
    Coachella Junkie fatbastard's Avatar
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    Default Re: The Cooking Thread

    Hmmm...propane. A constant heat (aside from the vent changes)?
    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.

  5. #2645
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Generally a constant heat, but you may have to play around with the propane/vents to dial in the right temp. Shax can probably enlighten us.
    northside groove...southside groove....eastside groove...westside groove

  6. #2646
    Rover canexplain's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    So I made some kangaroo burgers tonight from ground kangaroo. First time I ever had it and probably wont have it again. Very lean meat so it reminded me a lot of Bison/Buffalo but not as good.
    Where did you buy k meat? Yea Bison is big in Colorado as you probably know. A bit more expensive but I like it... cr****
    Have Another Hit Of Colorado Sunshine

  7. #2647

    Default Re: The Cooking Thread

    Quote Originally Posted by insbordnat View Post
    Generally a constant heat, but you may have to play around with the propane/vents to dial in the right temp. Shax can probably enlighten us.

    It's relatively constant after tweaking with the vents when you're within a 10-15 degree range of your target temp. The only times I've had an issue keeping it in the target range is when it started raining.




    Seared scallops with a 3 mushroom and bacon risotto on top of wilted spinach. Drizzled with a 9 year sherry maple double solera vinegar.
    06,11,12,13,14(1+2)

  8. #2648

    Default Re: The Cooking Thread

    I'm not sure if there's a drink/cocktail thread, but I made a couple of shrub batches and found a store that has a crazy bitters selection. I'm getting fancy fuck cocktail hammered this weekend.
    06,11,12,13,14(1+2)

  9. #2649
    Coachella Junkie Drinkey McDrinkerstein's Avatar
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    Default Re: The Cooking Thread

    It's under-used, but could use a resurrection: http://www.coachella.com/forum/showt...-Liquor-Lounge
    last.fm
    5/15-17/15 - Psycho CA @ Observatory // 5/22/15 - Laura Jane Grace @ Hollywood Forever Cemetary // 5/27/15 - Neutral Milk Hotel @ Warner Grand Theater
    6/3/15 - Sufjan Stevens @ Dorothy Chandler // 7/15/15 - Shellac @ Regent // 7/31/15 - Melt Banana w/Torche @ Roxy

  10. #2650
    Gummi bear sultan miscorrections's Avatar
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    Default Re: The Cooking Thread

    Ohhh I love shrubs. Raspberry shrub + Lillet + soda = heaven.
    Quote Originally Posted by bmack86 View Post
    Has anyone gone on a date with a sandwich recently? What base did you get to? Ham?

  11. #2651

    Default Re: The Cooking Thread

    Quote Originally Posted by Drinkey McDrinkerstein View Post
    It's under-used, but could use a resurrection: http://www.coachella.com/forum/showt...-Liquor-Lounge
    I figured there was, but on a message board that is no stranger to debauchery I figured "alcohol," "liquor," "booze," and "cocktail" keyword searches would lead me through a rabbit hole of threads. Thank you sir.
    06,11,12,13,14(1+2)

  12. #2652
    old school RageAgainstTheAoki's Avatar
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    Default Re: The Cooking Thread

    Work party this weekend. Been asked to bring dessert. Any summery desserts come to mind? Something which can travel. Perhaps infused with a liqueur?

  13. #2653
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    That strawberry with balsamic that mount mentioned in the liquor thread might be a good starting point or peach pie.


  14. #2654

    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    That strawberry with balsamic that mount mentioned in the liquor thread might be a good starting point
    This. Maybe with some crushed pink peppercorns and basil. Served with some shortbread cookies?
    06,11,12,13,14(1+2)

  15. #2655
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    My propane grill doesn't work any more. I took it all apart and cleaned it all out best I could but it obviously wasn't good enough. Now I gotta find a pro to come out and do it and pay him and what a pain in the ass.

  16. #2656
    old school unit300021's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by canexplain View Post
    Where did you buy k meat? Yea Bison is big in Colorado as you probably know. A bit more expensive but I like it... cr****
    Sorry it took so long to see this but my mom just came home from the supermarket with ground kangaroo so I just turned them into burgers.

    Quote Originally Posted by TomAz View Post
    My propane grill doesn't work any more. I took it all apart and cleaned it all out best I could but it obviously wasn't good enough. Now I gotta find a pro to come out and do it and pay him and what a pain in the ass.
    Unless if it's a super nice grill to begin with is it even worth it to pay for someone to fix it? You can get decent grills for fairly cheap now.

    Anyways so I bought spare ribs to smoke. My dad has a smoker in he back yard that hasn't been used in probably 5 years or so. Well this thread has motivated me to finally use it while my parents are gone. So I prepared everything last night and soaked the chips and all. Go to put it in and I can't find the freaking plug for the smoker to work. I know that is something I should have done last night it was just late and I didn't feel like going out and looking for it. Guess I am going to BBQ them instead. Not the worst thing of course as I love BBQ Ribs but damn I was really looking forward to getting my foot into the smoked meat world.
    Quote Originally Posted by Drinkey McDrinkerstein View Post
    Why aren't there more good role models for fat people who fall down a lot?

  17. #2657
    Dark Lord mountmccabe's Avatar
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    Default Re: The Cooking Thread

    CSA this week includes fava beans and eggplant. I know eggplant but haven't done anything with fava beans before.

    Fruit includes sour cherries, gooseberries, (black? red?) currants and blueberries. I am waiting to see how ripe the gooseberries and currants are. The cherries and blueberries may end up together in a pie.
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    If you can't make the deadline you cant make the deadline. I didn't stop playing pokemon last night for nothing.

  18. #2658
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by unit300021 View Post
    Unless if it's a super nice grill to begin with is it even worth it to pay for someone to fix it? You can get decent grills for fairly cheap now.
    define 'super nice'. It's not a Wolf or anything but it wasn't cheap either.

  19. #2659

    Default Re: The Cooking Thread

    How exactly is it not working? No gas getting through at all? Only a little bit even when on high?
    06,11,12,13,14(1+2)

  20. #2660
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    it won't light. I turn the gas on and try to ignite it but nothing happens. Manual lighting also does not work, so it seems to be a gas issue. However I can smell propane (a little) when i try so I know gas is going somewhere. When I smell the gas I sort of give up on trying anymore, not wanting to blow myself up.

  21. #2661
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    summer cooking without a grill is very limiting, i'm getting frustrated with it.

  22. #2662
    Coachella Junkie PlayaDelWes's Avatar
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    Default Re: The Cooking Thread

    All you are smelling is the odorant, so it sounds like a clogged mass of ethanethiol somewhere between the pilot orifice and the barrel clip . You’ll definitely want to flush it out in a well-lit area like your kitchen or garage. Make sure there is no draft. Leave the gas on for ten to fifteen minutes and then light with a natural flame as close to the burner bracket as possible.
    Quote Originally Posted by dj12inches View Post
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  23. #2663
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    that sounds like a recipe for disaster. ka-blooie.

  24. #2664

    Default Re: The Cooking Thread

    Do a soapy water test to look for a leak. If you can't find a leak, you could also try resetting your regulator. Disconnect the tank, open up the bbq and then turn up the valves to high for about 2 minutes. Then turn off the valves, reconnect the tank, open up the tank slowly, and then try lighting it again.
    06,11,12,13,14(1+2)

  25. #2665
    Peaceful Oasis TomAz's Avatar
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    Default Re: The Cooking Thread

    Now that sounds like a plan. I'll give it a try. Never heard of resetting the regulator.

  26. #2666
    Coachella Junkie algunz's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by TomAz View Post
    summer cooking without a grill is very limiting, i'm getting frustrated with it.
    Yes. Any suggestions on a relatively cheap gas grill? (We already have a gas line outside.) I sooooo miss our BBQ at our old house, but we just don't have the funds to spend a grand+.

  27. #2667
    old school RageAgainstTheAoki's Avatar
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    Default Re: The Cooking Thread

    Oh good call on something with strawberries and balsamic. Thanks guys.

  28. #2668
    Coachella Junkie stinkbutt's Avatar
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    Default Re: The Cooking Thread

    This book is amazing! I have been making stuff out of "scraps" for a month based on this book.

    DREAM BIGGER

  29. #2669
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by stinkbutt View Post
    This book is amazing! I have been making stuff out of "scraps" for a month based on this book.

    I've had that book for over a year but haven't made shit. BUT...I just picked up a 3/4 hp LEM grinder, so my foray into sausage making is beginning rather quickly.
    northside groove...southside groove....eastside groove...westside groove

  30. #2670
    Member insbordnat's Avatar
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    Default Re: The Cooking Thread

    Quote Originally Posted by algunz View Post
    Yes. Any suggestions on a relatively cheap gas grill? (We already have a gas line outside.) I sooooo miss our BBQ at our old house, but we just don't have the funds to spend a grand+.
    Gunz, your problem's going to be that natural gas. Most cheapo grills will be suited for propane, which is not interchangable with gas unless you change the orifices to the burners. Some mid range grills have conversion kits, others do not. Weber grills (not the kettle grills) are nice but they are still pricey.

    If you want to go cheap cheap, I picked up a Char-broil grill "Dual Fuel" unit. I have an older version of this. I think the dual fuel conversion kit was about 70 bucks, so for around $400 with tax, it's not terrible. I've had my grill for about 7 years and it's held up without too many problems, my knobs melted when I had all 4 burners going on high, but they may have fixed that issue since. Replacement knobs aren't that much.
    northside groove...southside groove....eastside groove...westside groove

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