Where my fellow cooks at???

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Re: Where my fellow cooks at???

Postby the wicked child on Sat Jan 12, 2013 9:05 pm

the wicked child wrote:Anyone have a good sauerbraten recipe?

Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used. :thumb:
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Re: Where my fellow cooks at???

Postby BadHands71 on Sat Jan 12, 2013 10:03 pm

the wicked child wrote:
the wicked child wrote:Anyone have a good sauerbraten recipe?

Since no one bit, I contacted the chef I used to work with back in the day and he's going to send me the recipe we used. :thumb:


Please share. I love sauerbraten.
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Jan 13, 2013 6:09 pm

Gaucho wrote:This may offend the Spanish, like a lot of things apparently do, but I'm not impressed at all with their cheese.

:shock:

I'm not Spanish, but I'm offended on their behalf.

As I type this I have in my kitchen a Manchego, a Valdeon and a whole queso Murcia al vino. 8-)
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Re: Where my fellow cooks at???

Postby tifosi77 on Sun Jan 13, 2013 6:14 pm

columbia wrote:I think I'll pass on the $66 ribeye:
http://mobile.bloomberg.com/news/2013-0 ... eview.html

Foie gras starts at $75; compare that with $40 at Per Se, where the price includes tip.

To be fair, that $40 is a supplement on top of the $295 prix fixe. :lol:
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Re: Where my fellow cooks at???

Postby the wicked child on Sun Jan 13, 2013 6:35 pm

For lunch today, I utilize last night's leftovers to create another dish we used to make at the restaurant... a Jagerschnitzel Melt. Pretty simple (assuming you have the leftovers)... Take a roll and slice it in half. Place on a sheet tray. Lay the schniztel on top of it and cover with gravy. Now top with swiss cheese and place under the broiler until the cheese melts. Obviously, a fork and knife sandwich.

Making a Pittsburgh classic for dinner tonight... Turkey Devonshire.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Jan 13, 2013 6:37 pm

got a chuck roast braising right now... made some egg noodle dough which i'll roll out here in about 10 minutes and cut into noodles. have that with some mashed potatoes, *drool*
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Re: Where my fellow cooks at???

Postby columbia on Sun Jan 13, 2013 6:38 pm

I like to hear of folks embracing winter and going for hearty cooking.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Jan 13, 2013 6:39 pm

winter is my favorite beer and food season... low, slow hearty cooking is great.
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Re: Where my fellow cooks at???

Postby columbia on Sun Jan 13, 2013 6:40 pm

Totally...my lamb stew from yesterday is going back on the stove soon.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Jan 13, 2013 7:25 pm

Made some club sandwiches today... Lol
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Re: Where my fellow cooks at???

Postby Ben Klingston on Sun Jan 13, 2013 7:58 pm

Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Jan 13, 2013 8:01 pm

Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.


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

Postby Ben Klingston on Sun Jan 13, 2013 8:06 pm

mac5155 wrote:
Ben Klingston wrote:Doin' some venison tenderloin chops (young doe harvested last year) in worcestershire with onions. My co-op sent me a couple gigantic portabella shrooms which I also plan to incorporate somehow.


:drool:


:thumb: I love me some backstrap meat... still holding onto the 'sweet meat' from this same doe.

On that topic have you, or any other hunter/cooks watched 'MeatEater' with Steven Rinella on Sportsman's channel? Highly recommend for those with interest in both subjects.

http://themeateater.com/episodes/
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Re: Where my fellow cooks at???

Postby mac5155 on Sun Jan 13, 2013 8:11 pm

I still have a tenderloin that I butterflied from last year's doe. I'll have to check out that show.
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Jan 13, 2013 8:11 pm

Beef and noodles with horseradish mashed potatoes
Image
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Re: Where my fellow cooks at???

Postby Troy Loney on Sun Jan 13, 2013 8:18 pm

what kind of noodle is that?
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Re: Where my fellow cooks at???

Postby count2infinity on Sun Jan 13, 2013 8:23 pm

just an egg noodle... family recipe, but it's super simple, so i'll share. 1 cup flour, 1 egg, 2 tbsp of milk (or enough to make it feel like the right texture... it takes some feel), and some salt. allow it to rest for about a half hour, then i roll it out with a rolling pin as it tends to rip easily when rolling it with a pasta roller, then i cut it and run it through the attachment on my pasta roller that cuts it into noodles for me.

edit: you could also just buy egg noodles at the store and use them, but I didn't have any at the apartment, so I didn't want to run out just for noodles.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Mon Jan 14, 2013 8:54 am

i like your table cloth
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Re: Where my fellow cooks at???

Postby count2infinity on Mon Jan 14, 2013 8:55 am

lol, thanks. it was the fiancee's pick.
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Re: Where my fellow cooks at???

Postby ville5 on Mon Jan 14, 2013 10:08 am

Getting closer to crawfish etouffee time......
Speaking of hearty winter/comfort food, picked up some nice ham shanks yesterday. Time for some ham, cabbage, potato and green bean soup later this week. The temp is supposed to plummet again.
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Re: Where my fellow cooks at???

Postby Letang Is The Truth on Mon Jan 14, 2013 10:32 am

made some pan roasted chicken friday stuffed with goat cheese, sun dried tomatoes, marinated olives, and a hint of thyme. money
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Re: Where my fellow cooks at???

Postby tifosi77 on Mon Jan 14, 2013 11:16 am

I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.
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Re: Where my fellow cooks at???

Postby shmenguin on Mon Jan 14, 2013 11:32 am

my wife and I made a ceasar dressing from scratch the other night. covered a couple swordfish fillets with it and cooked them at 500 for 10 minutes. incredible.
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Re: Where my fellow cooks at???

Postby mac5155 on Mon Jan 14, 2013 11:34 am

I've never had swordfish but hear its amazing.
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Re: Where my fellow cooks at???

Postby blackjack68 on Mon Jan 14, 2013 1:09 pm

tifosi77 wrote:I have not been as active a participant in this thread - in terms of actual cookery - in some time because, well....... I'm in a serious funk. It's like all my cooking skill has left me. Last night, I ruined hamburgers. HAMBURGERS. Last weekend, I screwed up roast chicken. It has been months since I cooked something I felt proud of. For the first time in probably close to 20 years, I am in a state where I do not look forward to cooking. I'm finding this position to be fairly depressing, and I need to find my out of it.


Go back to a basic dish. Something you first did 20 years ago.

What is your "go to" dish?

Either that or crack a can of Chef Boyardee and eat it cold and accept your new life.

I always feel better when I'm grilling or smoking/slow cooking something. 14 hour pork shoulder, perfect ribeye steak, ribs. Those are my go to items.

Hope you find your happy place.
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