Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby columbia on Sun Nov 04, 2012 2:41 pm

Half time dinner for the Stillers game:

More salmon tonight (I've been hitting up the Whole Foods which is a five minute drive from my house):

I'm going to bake it and serve it with a fresh dill and yogurt sauce (kind of an abstracted tzatziki...at least that's concept at this early hour).

Roasted asparagus on the side + a bottle of pinot grigio.
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Re: Where my fellow cooks at???

Postby Ben Klingston on Sun Nov 04, 2012 7:29 pm

I've been on a salmon kick also. Bought those cedar planks off Woot a few months ago... soak those babies for 1/2 hour and then put it on the grill. Good stuff.

Made some with pumpkin w/ romano ravioli last night. Wasn't sure how I'd like that, but it was good. I could do without the sage, though... too bitter for me.
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Re: Where my fellow cooks at???

Postby the wicked child on Fri Nov 09, 2012 5:09 pm

Asked about this before, but didn't really get any responses... what do yinz usually do for dough when making pizzas? Any good sauce recipes?
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Re: Where my fellow cooks at???

Postby Shyster on Fri Nov 09, 2012 5:55 pm

the wicked child wrote:Asked about this before, but didn't really get any responses... what do yinz usually do for dough when making pizzas? Any good sauce recipes?

http://www.kingarthurflour.com/recipes/ ... zza-recipe
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Re: Where my fellow cooks at???

Postby Ben Klingston on Fri Nov 09, 2012 6:53 pm

What the hell can I do with the Kale and squash that I'm getting in my local farm produce program? I've tried Kale chips before - nah. I like grilling summer squash, but anything else than that always tastes mushy and bland.
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Re: Where my fellow cooks at???

Postby columbia on Fri Nov 09, 2012 6:59 pm

If you have a juicer, throw the kale into that with a few other things.
(I'm not a fan of it cooked, so no help there.)

Try a soup with the winter squash:
http://www.foodnetwork.com/recipes/ina- ... index.html
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Re: Where my fellow cooks at???

Postby Godric on Fri Nov 09, 2012 7:03 pm

Ben Klingston wrote:What the hell can I do with the Kale and squash that I'm getting in my local farm produce program? I've tried Kale chips before - nah. I like grilling summer squash, but anything else than that always tastes mushy and bland.


I make fried rice with Kale, Cranberries, rasins

:pop:
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Re: Where my fellow cooks at???

Postby Ben Klingston on Fri Nov 09, 2012 7:08 pm

Hmmm, not a big fan of raisins or cranberries. Do you saute the kale with the rice?

Will have to try the squash soup.
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Re: Where my fellow cooks at???

Postby Ben Klingston on Fri Nov 09, 2012 7:09 pm

Also, I'm getting apples out the ying yang. Made some bamf homemade apple sauce last week and baked a pie for the first time in my life a few weeks ago that tasted much better than it looked. Gonna do some apples with pork loin this wkd. Any other creative ways to use 'em?
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Re: Where my fellow cooks at???

Postby count2infinity on Fri Nov 09, 2012 9:34 pm

Ben Klingston wrote:What the hell can I do with the Kale and squash that I'm getting in my local farm produce program? I've tried Kale chips before - nah. I like grilling summer squash, but anything else than that always tastes mushy and bland.


spicy creamed kale...

blanch and shock the kale then follow this:

cook 2-4 rashers of bacon (sliced up), take the bacon out, drain most of the fat. add half of a diced onion, saute til soft and add some garlic, then add the kale and bacon back in, add 2 tbsp of butter, 3/4 cup light whipping cream, 1/4 cup parmesean cheese, then cajun seasoning, red pepper flakes, salt and pepper all to taste. we make it all the time and love it.
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Re: Where my fellow cooks at???

Postby mac5155 on Fri Nov 09, 2012 9:48 pm

Last deer roast from last year's doe in the marinade right now. With any luck, I'll restock the freezer tomorrow.
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Re: Where my fellow cooks at???

Postby BadHands71 on Sat Nov 10, 2012 1:07 am

Not sure why bread and cheese gets such a "peasantry" bad rap. Homemade bread with sharp cheddar cheese is food for the gods.
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Re: Where my fellow cooks at???

Postby Rylan on Sat Nov 10, 2012 1:08 am

I miss having homemade bread. Mancini's is the closest I get to that.
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Re: Where my fellow cooks at???

Postby BadHands71 on Sat Nov 10, 2012 1:29 am

Mancini's is good stuff. Half the reason I like baking my own bread is for the smell in the house. The way it tastes is a bonus sometimes...
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Re: Where my fellow cooks at???

Postby FreeCandy44 on Sat Nov 10, 2012 1:46 am

BadHands71 wrote:Not sure why bread and cheese gets such a "peasantry" bad rap. Homemade bread with sharp cheddar cheese is food for the gods.


Add new york sharp to that and wow....yummy.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sat Nov 10, 2012 3:16 am

mac5155 wrote:Last deer roast from last year's doe in the marinade right now. With any luck, I'll restock the freezer tomorrow.

At the risk of sparking frat house jokes.... do you notice a difference between the taste of boy deer vs girl deer?
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Re: Where my fellow cooks at???

Postby Ben Klingston on Sat Nov 10, 2012 1:09 pm

tifosi77 wrote:
mac5155 wrote:Last deer roast from last year's doe in the marinade right now. With any luck, I'll restock the freezer tomorrow.

At the risk of sparking frat house jokes.... do you notice a difference between the taste of boy deer vs girl deer?


I'll add my thoughts - I don't really notice difference between buck and doe, but definitely do in age - an old buck typically tastes much more gamey to me than a young deer.

Also, thanks for the spicey kale recipe above C2i, will definitely try that.
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Re: Where my fellow cooks at???

Postby Willie Kool on Sat Nov 10, 2012 1:19 pm

BadHands71 wrote:Not sure why bread and cheese gets such a "peasantry" bad rap. Homemade bread with sharp cheddar cheese is food for the gods.

:thumb: Fresh bread, extra-sharp cheddar, and pink lady apples. So good.
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Re: Where my fellow cooks at???

Postby mac5155 on Sat Nov 10, 2012 7:34 pm

Ben Klingston wrote:
tifosi77 wrote:
mac5155 wrote:Last deer roast from last year's doe in the marinade right now. With any luck, I'll restock the freezer tomorrow.

At the risk of sparking frat house jokes.... do you notice a difference between the taste of boy deer vs girl deer?


I'll add my thoughts - I don't really notice difference between buck and doe, but definitely do in age - an old buck typically tastes much more gamey to me than a young deer.

Also, thanks for the spicey kale recipe above C2i, will definitely try that.


Agreed. I don't notice a huge difference.. admittedly, its been 2 years since I ate buck :?

Anything over 5 years old though... its very hard to eat. Id estimate this doe at 2.5-3 years. The tenderloin was soooo good from this deer.
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Re: Where my fellow cooks at???

Postby mac5155 on Sat Nov 10, 2012 7:37 pm

Speaking of game foods. Anyone ever cook/eat pheasant? I had some today for the first time. We went out, got 5 birds between the 3 of us. My buddy's dad put some flour on and fried the breast....oooommmmggggg out of this world good. Weren't having much luck with deer and decided to give his old bird dog who is on his death bed one last hurrah. Dunno what it is about those dogs but they find another gear when they're pointing birds.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Nov 12, 2012 10:59 am

I have half of a rump roast (about 2 lbs). Anyone have a good italian shredded beef recipe for a crock pot? Love making those sandwiches and it's almost crock pot season
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Re: Where my fellow cooks at???

Postby canaan on Mon Nov 12, 2012 11:31 am

mac5155 wrote:rump roast

i smirk every time i see or hear this. im still an immature kid at heart.
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Re: Where my fellow cooks at???

Postby Froggy on Mon Nov 12, 2012 12:58 pm

canaan wrote:
mac5155 wrote:rump roast

i smirk every time i see or hear this. im still an immature kid at heart.


it always reminds me of a Newhart episode where they have a dinner party at Larry, Darryl, & Darryl's house, and they serve finger sandwiches as an appetizer. Then, Newhart's wife freaks out and asks to see everyone's fingers to make sure they weren't turned into sandwiches. Then, Larry turns to one of the Darryls, and quips, "What do you think she's gonna do when i bring out the rump roast?"


and before anyone asks... Yes. Everything reminds me of an obscure 80's sitcom reference
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Re: Where my fellow cooks at???

Postby columbia on Mon Nov 12, 2012 8:48 pm

Made some brined fried chicken over the weekend.....it was pretty damn good.

The brine was simple: kosher salt, sauteed onions and garlic and a lot of rosemary sprigs (from the backyard).
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Re: Where my fellow cooks at???

Postby count2infinity on Wed Nov 14, 2012 10:09 am

I like Guy, but this review would certainly make me think twice about eating in his restaurants. wow...

http://www.nytimes.com/2012/11/14/dinin ... .html?_r=0
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