Where my fellow cooks at???

[eddysnake]

6" or 8" tortillas for enchiladas?

[blackjack68]

10"

[Dickie Dunn]

Only tortillas that should ever be consumed.

[canaan]

combine that milagro reposado and youre in for a good evening.

[columbia]

This place is my new jam for lunch:

[blackjack68]

This place is my new jam for lunch:

As someone with a seafood allergy, I can think of nothing less desirable.

But I appreciate why you like it.

[dodint]

I'm looking for a chicken breast recipe for the crockpot on Friday. I know slow cooking is kind of lame and all but I'm so busy this weekend I want something I can make a big batch of and then use all weekend. Maybe this, unless someone has anything else more interesting.

[Hockeynut!]

I made chicken fajitas in the slow cooker yesterday. Lots of peppers, onions, rotel tomatoes and seasonings. Pretty decent. I can find the recipe if you want it.

[dodint]

I'll save that one for when the wife is home. She loves tomatoes, I think they're alien embryos.

[blackjack68]

Really easy chicken and dumplings.

http://m.allrecipes.com/recipe/8941/slo ... gs/?page=0" onclick="window.open(this.href);return false;

[dodint]

Wow, . That is pretty easy. Awesome. *bookmarked*

[BigMcK]

Chicken Cacciatore is perfect for a slow cooker.

Brown the chicken first, add to the other goods, go to work. Rice or egg noodles as the starch.

[shmenguin]

one thing we do is put a whole chicken in the crock pot with some standard poultry seasoning, carrots, onion and zucchini. the trick is to finely grate the veggies into the pot. you get an awesome broth in the end. serve it all over mashed potatoes or rice.

[columbia]

Sea bass: about three minutes a side on medium high?

[ville5]

http://www.greatbritishchefs.com/how-to ... y-sea-bass" onclick="window.open(this.href);return false;
You catch 'em yourself columbia?

[columbia]

I did not....but yeah that's what I needed.
Thanks.

[SoupOrSam]

This place is my new jam for lunch:

Spoiler:

What is the name of the place?

[Kraftster]

Made a chimichurri this morning and will be grilling flank steak tonight. It's been quite the argentinian cuisine weekend for me. Serving with a side of vinegar sea salt chipotle roasted potatoes. I couldn't come up with the perfect veggie to serve as the counterpoint to the sour vinegar flavors in the chimi and the potatoes, so I'm just grilling the asparagus I had in the fridge. Any thoughts on the right veggie for next time?

[Dickie Dunn]

Made that crockpot carnitas recipe today. Truly fantastic. Not the Mexico City or Las Palmas carnitas flavor I'm searching for, so I'm going to keep experimenting with different recipes, but that recipe is a definite winner.

[mac5155]

Add me to the list of people looking for grill suggestions. I want to go charcoal. Would like to stay under $150. Dont need anything huge or extravagant. Are the weber kettles really that superior to a plain Jane charcoal barrel grill? Also if I want to smoke meat can I accomplish that with a regular charcoal grill or do I need one with the separate "sidecar" to house my charcoal and wood? I figured I could just put the charcoal on one side and the meat on the other to smoke. I'm totally new to charcoal and starting to get sick of propane.

[count2infinity]

Wasn't sure whether to put this in here or the liqour thread, but I figure there's more Bourdain fans in here...

http://dc.thedrinknation.com/articles/r ... ch-Sort-Of#" onclick="window.open(this.href);return false;

[columbia]

I marinated some lamb shoulder chops in olive oil, garlic and rosemary and then grilled them (along with some brussels sprouts). It was.....pretty decent, but that's kind of tough piece of meat.
If I cook them again, I'd probably braise the chops in red wine.

[columbia]

I was going to say that Avec Eric is just about the most zen/meditative cooking show going and then I remembered that he's a Buddhist....so it all makes sense.

[count2infinity]

Today's Sunday brunch was an apple dutch baby. I enjoyed it. The pancake part was very eggy, almost like yorkshire pudding... actually the egg, flour, milk ratios are pretty much yorkshire pudding. Only bad thing was when I added the batter to the apples that were cooking in the cast iron, I added it too quickly to the center of the pan and all the apples ran to the edges. Anyways, here's a pic:

Spoiler:

[mac5155]

Finally! The day has come!! Took delivery of 317 pounds of fresh beef yesterday. First up, delmonicos tonight! (well, technically first up were burgers right out of the grinder, but who's counting )