Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby Willie Kool on Fri Jan 31, 2014 8:36 pm

Shyster wrote:White pizza with spinach, arugula, ricotta, and pancetta.

Spoiler:
Image

That looks delicious, I've added to the shopping list. Spinach, ricotta and pancetta is a great combination. I'll probably skip the arugula and go with some olives and sun-dried tomatoes.
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Re: Where my fellow cooks at???

Postby Shyster on Fri Jan 31, 2014 9:12 pm

I bought a prewashed box of spinach and arugula, so that's why it's in there. I wilted the spinach some before putting it on the pizza, but I think that overcooked it. I was concerned that the greens might release too much liquid. I'm going to make a second batch of pizza tonight with the same ingredients, and this time I'm not wilting the greens. I'll see how that comes out.
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Re: Where my fellow cooks at???

Postby columbia on Fri Jan 31, 2014 9:18 pm

Just think how good it would have been, had you stabbed your neighbor's German Shepard and braised it.
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Re: Where my fellow cooks at???

Postby Shyster on Fri Jan 31, 2014 9:34 pm

columbia wrote:Just think how good it would have been, had you stabbed your neighbor's German Shepard and braised it.

Hmmm. I just ran a search for dog-meat recipes, and most of them do seem to involve braising or stewing…
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Re: Where my fellow cooks at???

Postby columbia on Fri Jan 31, 2014 9:51 pm

You're further embarrassing yourself.
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Re: Where my fellow cooks at???

Postby Shyster on Fri Jan 31, 2014 10:09 pm

You are the one who decided to post an off-topic personal attack., so…
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Re: Where my fellow cooks at???

Postby columbia on Fri Jan 31, 2014 10:37 pm

columbia wrote:You're further embarrassing yourself.
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Re: Where my fellow cooks at???

Postby count2infinity on Sat Feb 01, 2014 8:25 pm

so I made mussels for the first time tonight. I love them and I always order them when I'm out. I've never cooked them myself since Mrs. c2i hates them. She really really wanted chicken and dumplings tonight (a dish I'm good at making, but do not enjoy eating myself) so I made that for her and mussels with butter, shallots, garlic, white wine, and herbs for me. They're not as hard to cook as I thought. In fact they're very easy to make.
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Re: Where my fellow cooks at???

Postby BigMcK on Sat Feb 01, 2014 8:32 pm

The first time I had clams on the grill at home I was afraid to eat them because I wasn't sure if the shell opened enough. Just to be sure, I googled grilled clams images for an example.

I think 4 - 5 opened fully and 1 opened just enough to release steam. The others left me concerned and were tossed.
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Re: Where my fellow cooks at???

Postby the wicked child on Sat Feb 01, 2014 9:27 pm

Spoiler:
Image

Jagerschnitzel
Potato Panckaes
Franziskaner Dunkelweizen
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Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 02, 2014 10:54 am

Was the jagerschnitzel old with a hint of former greatness?
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Re: Where my fellow cooks at???

Postby Ben Klingston on Sun Feb 02, 2014 11:18 am

viva la ben wrote:Was the jagerschnitzel old with a hint of former greatness?



booooooooooooooooooooooooooooooooooooooooooooooo
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Feb 02, 2014 11:41 am

BigMcK wrote:The first time I had clams on the grill at home I was afraid to eat them because I wasn't sure if the shell opened enough. Just to be sure, I googled grilled clams images for an example.

I think 4 - 5 opened fully and 1 opened just enough to release steam. The others left me concerned and were tossed.

If they were completely closed when cooking started and then opened up at all during cooking they're safe to eat.

The idea is you don't want what's called a 'mud puppy'; a clam that's been dead for several days and filled with sand and grit and gross. It's not only unsafe for consumption at that point, but if you open in a vessel with a bunch of other food items you risk contaminating all the other stuff with the contents of the poopy shell. But if the shell releases at all, that means it was still alive when heat was applied.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Feb 02, 2014 11:50 am

Letang Is The Truth wrote:Made the tif risotto per very detailed instructions :thumb: howeverrrrr apparently trader joes lied to me when they said they had fennel. So we called an audible and used brocolini

Image

Thanks for the info/tips tif - delicious!

Dude, that looks fantastic!!! Well done! :thumb:
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Feb 02, 2014 11:54 am

Scallops, leeks (wilted in duck fat), buerre blanc with tarragon
Image
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Feb 02, 2014 11:56 am

So what's everyone making for the Super B.... er, Big Game today?

Confit chicken wings (currently brining away) with Korean gochujang hot sauce, triple-cooked French fries cooked (fried in duck fat), herbed goat cheese toasts.
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Re: Where my fellow cooks at???

Postby viva la ben on Sun Feb 02, 2014 12:08 pm

7 layer fiesta dip
Spinach and artichoke dip
Crudités
Loaded French fries
And of course
NY strip steaks
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Re: Where my fellow cooks at???

Postby since1970 on Sun Feb 02, 2014 12:14 pm

a few phone calls to find out whose party has the best food
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Re: Where my fellow cooks at???

Postby the wicked child on Sun Feb 02, 2014 12:49 pm

I'm making some stuffed peppers.
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Feb 02, 2014 1:21 pm

Pork shoulder is in the smoker now. Made a tangy bourbon BBQ sauce. Mrs shmenguin is making spicy slaw.
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Re: Where my fellow cooks at???

Postby Shyster on Sun Feb 02, 2014 10:25 pm

The greens on the second batch of pizza did not need to be pre-wilted. The temperature of the oven was more than enough to drive off excess moisture.

I need to buy a stone for my grill. I generally only make pizza in winter because I don't like to make my air conditioner fight against a 500-degree oven.
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Re: Where my fellow cooks at???

Postby Sarcastic on Sun Feb 02, 2014 10:32 pm

tifosi77 wrote:Scallops, leeks (wilted in duck fat), buerre blanc with tarragon
Image


Dude, what is wrong with you.
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Re: Where my fellow cooks at???

Postby Shyster on Sun Feb 02, 2014 10:59 pm

He does live in California.
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Re: Where my fellow cooks at???

Postby Sarcastic on Sun Feb 02, 2014 11:29 pm

Shyster wrote:He does live in California.


If I were tif's wife, I'd tell him to cut the crap and cook some real food.
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Re: Where my fellow cooks at???

Postby Shyster on Sun Feb 02, 2014 11:30 pm

Sarcastic wrote:
Shyster wrote:He does live in California.


If I were tif's wife, I'd tell him to cut the crap and cook some real food.

Whatever he has, it's also catching. My gumbo wasn't quite thick enough, so I added some xanthan gum. :scared:
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