post pictures of food you cooked

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Postby snitch » Sat Nov 18, 2017 4:04 pm

mich i want to come live with you
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Postby mascotte » Sun Nov 19, 2017 3:45 pm

Gonna make it when it starts snowing
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Postby big zorb » Sun Nov 19, 2017 9:41 pm

i have a blender now, can we talk salsas
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Postby manunderer » Sun Nov 19, 2017 10:01 pm

that owl in the fried chicken video rules
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Postby tricksforchips » Sun Nov 19, 2017 10:31 pm

larry the cable guy tooth fairy 28 wrote:i have a blender now, can we talk salsas

I have never blended a salsa. Like it chunky.
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Postby big zorb » Sun Nov 19, 2017 10:35 pm

what do you do with a whole ancho chile though?
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Postby dvr » Sun Nov 19, 2017 10:40 pm

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Postby tricksforchips » Sun Nov 19, 2017 10:50 pm

larry the cable guy tooth fairy 28 wrote:what do you do with a whole ancho chile though?

Dried? Hmmm. Use a coffee grinder to dice it? Or just blend the whole thing!

Have nothing against blending salsas just have never really done it.
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Postby big zorb » Sun Nov 19, 2017 10:51 pm

oh yeah, i just meant that i was going to use an ancho so i didn't know what you would do except use the blender. if i'm just making a basic salsa no blender, obviously
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Postby powderfinger » Sun Nov 19, 2017 11:05 pm

larry the cable guy tooth fairy 28 wrote:i have a blender now, can we talk salsas


This is my go-to homemade salsa. It's so easy and keeps for a surprisingly long time.

http://www.rickbayless.com/recipe/avoca ... llo-salsa/

It's perfect for carne asada or the pork cecina tacos that it was paired with on Bayless' show (http://www.rickbayless.com/recipe/pork-cecina-tacos/)
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Postby brent » Mon Nov 20, 2017 12:30 am

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roasted a chicken tonight, going to do a stock from the bones tomorrow for thanksgiving gravy

what are you all doing for thanksgiving?
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Postby meeshpotato » Mon Nov 20, 2017 1:09 am

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I bought an uuni
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Postby wario lopez » Mon Nov 20, 2017 3:47 am

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Arroz Gordo, the titular dish from Fat Rice, Chicago: crispy rice, preserved duck legs, turmeric baked chicken, char siu pork, linguica sausage, spanish chorizo, sambal & fermented black bean stuffed prawns, white wine-steamed littleneck clams, tea eggs, duck fat croutons, portuguese curry sauce, refogado, sherry vinegar-soaked raisins, cornichons
✧・゚:*☆*・゜゚・*(っ◕‿◕)っ ᕕ( ᐛ )ᕗლ(๏‿๏ ლ)*・゜゚・*☆*:・゚✧
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Postby churrokbyme » Mon Nov 20, 2017 9:37 am

holey moley wario, looks incredible
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Postby jbiz » Tue Nov 28, 2017 9:52 am

we do a pretty traditional thanksgiving

spatchcock turkey for like the 5th year in a row now (i actually cooked 2, put the other one in as we sat down to eat)

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dressing and sweet potatoes
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bird #2
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i also did a turkey breast roulade, stuffed with dressing (stuffing?) for my dad, who really likes the stuffing in the bird but i don't like doing the whole bird that way. it's on the platter here
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leftover turkey soup with mashed potato dumplings
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Postby jbiz » Tue Nov 28, 2017 9:53 am

dinner yesterday. cooked the lentils in the instant pot during my morning run (1 cup lentils cooked in 2 cups of leftover turkey broth), then let them cool and put them in the fridge until dinner. 2 bags of frozen broccoli cooked in the instant pot for 0 minutes. sauteed some mushrooms, then mixed it all together and topped with a 75C egg (cooked for 14 mins)

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Postby Klint » Tue Nov 28, 2017 10:07 am

I binged the first four episodes of Mind of a Chef this weekend and in one of them Danny Bowien tells a story about cooking a meal with his future mother in law with what she had in her kitchen. He made a pork rib ragu. Braised in white wine, fresh oregano. It ripped. I love braising season.
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Postby jbiz » Tue Nov 28, 2017 10:09 am

love that counter top

thats a fine looking ragu too
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Postby easy » Tue Nov 28, 2017 11:43 am

jbiz wrote:love that counter top


kmart hack
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Postby brent » Tue Nov 28, 2017 11:59 am

i did thomas keller's turkey roast for like the 5th year in a row, it fucking ripped...but i would definitely like to try doing a spatchcocked bird sometime. i've never even done a chicken that way :oops:

i want it to be colder here so the weather is more appropriate for something like that wonderful sounding ragu. it was fucking 70 yesterday!
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Postby jbiz » Wed Nov 29, 2017 10:05 pm

filipino chicken adobo cooked in the instant pot

marinated 4 bone-in thighs and 4 drumsticks overnight in 1/4 cup soy sauce, 1/2 cup white vinegar and 1/2 cup apple cider vinegar

added everything to the pot, plus 1/2 cup chicken stock, 3 bay leaves, a shitload of peeled garlic cloves, 3 bay leaves and bunch of black peppercorns. cooked at high pressure for 15 minutes and then natural release. removed the chicken and bay leaves, and brought the sauce up to a boil using saute mode to reduce a bit. removed the skin and bones, put the meat back in the sauce. served over brown rice (cooked in the other instant pot -- 1 cup of rice and 1.25 cups of water plus a big pinch of salt and a knob of butter, cooked for 20 mins, 10 min natural release)

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Postby jbiz » Wed Nov 29, 2017 10:07 pm

it's not pretty food by any means, but at least the scallion garnish makes it not so ugly. it's one of the best damn things to eat

i made it last week and my filipino mother-in-law loved it
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Postby deadbass » Wed Nov 29, 2017 10:07 pm

My wife and I just got an instant pot today... that looks like a really good recipe to start with.

Does anyone have any tips/recipes for making yogourt with it?
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Postby Semper Fudge » Thu Nov 30, 2017 3:47 pm

I did Kenji's sous vide turkey porchetta this weekend, and I gotta say, I think the sage rub was too strong for the turkey. Also used meat glue for the first time, pretty cool.
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Postby churrokbyme » Thu Nov 30, 2017 4:19 pm

Semper Fudge wrote:I did Kenji's sous vide turkey porchetta this weekend, and I gotta say, I think the sage rub was too strong for the turkey. Also used meat glue for the first time, pretty cool.


Nice! I did the chefsteps turkey roulade for thanksgiving, really a perfect dish. Now I have a couple ounces of moo glue I gotta figure out other projects with.
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Postby Semper Fudge » Thu Nov 30, 2017 4:55 pm

Yeah I used Kenji's seasoning combined with the Chef Steps & Dave Arnold's rolling method. Only regret is that I didn't deep fry to finish, but the lack of ventilation stinks my house up too much.
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Postby churrokbyme » Thu Nov 30, 2017 10:33 pm

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sous vide ribeye, ssamjang sauce
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Postby guidance » Thu Nov 30, 2017 10:59 pm

you got a recipe for that sauce?
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Postby churrokbyme » Fri Dec 01, 2017 12:22 am

guidance wrote:you got a recipe for that sauce?


Equal parts ssamjang, doenjang, and rice vinegar. A little bit of sesame oil, a bit of grape seed oil, minced ginger, shallot, garlic, and scallion to taste. Whisk.
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Postby deadwolfbones » Fri Dec 01, 2017 2:52 am

ssamjang is one of the best flavors
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