Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby ville5 on Mon Jul 28, 2014 7:59 pm

count2infinity wrote:Tonight was something else that may be odd for some... pumpkin and black bean tacos. Had the obvious of pumpkin and black beans as well as jalapenos, onions, garlic, cheddar cheese. Topped with a yogurt, pumpkin, hot sauce mix, and some lettuce and green tobasco. It was a good vegetarian meal for sure.

That sounds like it would be good minus the yogurt and cheese then add some blackened catfish.
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Aug 01, 2014 11:19 am

Image
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Re: Where my fellow cooks at???

Postby jimjom on Fri Aug 01, 2014 11:45 am

No oxtail?
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Aug 01, 2014 12:15 pm

No hanger?
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Re: Where my fellow cooks at???

Postby shafnutz05 on Fri Aug 01, 2014 12:18 pm

Perhaps they lumped it in with skirt?
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Re: Where my fellow cooks at???

Postby tifosi77 on Fri Aug 01, 2014 1:31 pm

If they did, they're dumb dummies.
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Re: Where my fellow cooks at???

Postby shmenguin on Fri Aug 01, 2014 2:25 pm

my parents grow stevia in their garden. I tried a few leaves last time i visited. it's really one of the strangest things i've ever eaten. it's a plant that tastes like sweetener. that may sound ho hum, but it is bizarre. it shouldn't be a thing.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Aug 01, 2014 7:02 pm

Haha, my butcher buddy has that exact poster hanging in his shop.
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Re: Where my fellow cooks at???

Postby shafnutz05 on Fri Aug 01, 2014 7:20 pm

I haven't read much on Stevia, but it's pretty cool stuff. It does have some good side effects, especially for diabetics (and not just because it isn't sugar)
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Re: Where my fellow cooks at???

Postby ville5 on Fri Aug 01, 2014 8:30 pm

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Re: Where my fellow cooks at???

Postby columbia on Sun Aug 03, 2014 8:37 am

This isn't the most vegetable friendly thread going, but I try to have the following every week...even if it's just on the side, with little thought given to preparation:

corn on the cob
spinach
sliced tomatoes
asparagus
zucchini squash
green beans

I generally avoid the traditional salad idea (even if it's with spinach), because that usually gets you into using store bought dressings (for the sake of convenience) and no thanks to all of those calories.
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sun Aug 03, 2014 2:45 pm

Anyone know of any good homemade Sloppy Joe recipes?
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Re: Where my fellow cooks at???

Postby PensFanInDC on Sun Aug 03, 2014 4:30 pm

columbia wrote:This isn't the most vegetable friendly thread going, but I try to have the following every week...even if it's just on the side, with little thought given to preparation:

corn on the cob
spinach
sliced tomatoes
asparagus
zucchini squash
green beans

I generally avoid the traditional salad idea (even if it's with spinach), because that usually gets you into using store bought dressings (for the sake of convenience) and no thanks to all of those calories.


Asparagus, brussel sprouts, broccoli, and spinach are staples in the PFiDC household.
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Re: Where my fellow cooks at???

Postby shmenguin on Sun Aug 03, 2014 5:36 pm

Just added egg yolks to my homemade coconut milk ice cream. Game changer. Such a big improvement.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Aug 03, 2014 5:39 pm

FreeCandy44 wrote:Anyone know of any good homemade Sloppy Joe recipes?

I've been meaning to make carnitas Joes, but I never get around to it.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Aug 03, 2014 6:32 pm

I made some beer battered onion rings tonight. Might be one of the best things I've ever made. They were just beer, flour, baking soda, and spices, but when they were fried, the coating was paper thin and crunchy like a tempora batter and I pulled them just before the onion became super soft, so they didn't slide out of the coating like you get sometimes in restaurants. So good.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Aug 03, 2014 7:39 pm

The onion rings were appetizers around 6 since dinner wasn't going to be ready until 7:15 or so. Pulled pork, vinegar based coleslaw, and homemade quick pickles. so good.

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Re: Where my fellow cooks at???

Postby mac5155 on Sun Aug 03, 2014 8:00 pm

I had pork chops, corn on the cob, and mac n cheese.

I have a bunch of cucumbers from the neighbor. Anyone have a suggestion on how to make dill pickles out of these bad boys?
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Aug 03, 2014 8:46 pm

mac5155 wrote:I have a bunch of cucumbers from the neighbor. Anyone have a suggestion on how to make dill pickles out of these bad boys?


Are you looking to can them? Or just for right now.

For the former: Mrs. Wages pickle mixers, follow the instructions.

For the latter (what I made tonight): http://www.foodnetwork.com/recipes/rach ... ecipe.html
I don't cut them as thick as she does. I cut them like regular pick thickness.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Aug 03, 2014 9:42 pm

How long do they keep for "right now"?
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Aug 03, 2014 9:42 pm

about a week or so.
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Re: Where my fellow cooks at???

Postby columbia on Sun Aug 03, 2014 9:47 pm

Speaking of, the tube tells me it's fried pickles season at Zaxby's.
I'm not really a fan, but I do like quick/crispy pickles.
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Re: Where my fellow cooks at???

Postby blackjack68 on Sun Aug 03, 2014 11:05 pm

I took a bunch of Kirby pickles/cucumbers and put them into some old pickle juice with some extra garlic and crushed red pepper. Let sit for at least a week and enjoy.
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Re: Where my fellow cooks at???

Postby BigMcK on Mon Aug 04, 2014 10:41 pm

We had a 11 pound turkey that had been frozen since December. The turkey was thawed Saturday, and with not enough room or time to afford a true water / salt brine, I remembered seeing an article that said to cover the turkey heavily with Kosher salt and massage it into the skin. It was left uncovered in the fridge overnight and the salt crust was gone in the AM. I placed it in the sink of cold water and let it sit for an hour to wash off any residual salt.

The turkey went onto the offset smoker placed on a rack in a roasting pan with 1/2 inch of water. I used both apple and cherry wood for smoke and regulated the smoker at 290 degrees. The goal was 310 - 320 degrees, but the water never boiled so the temp never cracked 300. At 4 hours of uncovered time, the temperature in the breast stopped short at 164 degrees. At that point, I wrapped the whole pan, added more charcoal to the heat box and left it for 2 more hours. At 185 degrees in the thigh, the turkey was pulled from the smoker, and the drippings drained. It was tented loosely for 45 minutes. I was concerned that the heat would dry the breast, put the time under the foil kept it moist and tender. Once the fat was skimmed from the drippings, the liquid was used to make a very 'smokey' gravy.

By the time the turkey was off, the original idea of a simple dinner turned into August Thanksgiving with lots of extra fresh vegetable trim.

I am going to try to find the 'dry brine' recipe and post it here. For a frozen bird, it rendered good drippings and very flavorful meat. I was shocked at how well it turned out. Perfect dinner from a block of poultry ice.
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Re: Where my fellow cooks at???

Postby count2infinity on Tue Aug 05, 2014 7:57 pm

Had left over pork from the weekend (pictured above). We purposely make our pork shoulder in a very neutral kind of sauce. Salt, pepper, onions, garlic, tomato sauce. That's about it. So we did a bbq sandwich over the weekend, tonight I was allowed to do whatever I wanted with what was laying around... here's what I did:

Spoiler:
Image


pork and potato tacos in a guajillo chili sauce with goat cheese.

This very well may be one of the tastiest things I've ever made.
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