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Thread: Watcha cookin'?

  1. #2776
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    Artichokes were on sale.

    Simmered then lightly fried with salt.

    Gotta improve how I prep them, left a few too many tough leaves onClick image for larger version. 

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  2. #2777
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    Jul 2002
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    Artichoke Porn!!!!!
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  3. #2778
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    Leave those on, they hold in the seasoning and moisture, and any stuffing.

    Eat from the inside out. Nice job. Can't get those where I live, but miss them dearly.

  4. #2779
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    Quote Originally Posted by MakersTeleMark View Post
    Leave those on, they hold in the seasoning and moisture, and any stuffing.

    Eat from the inside out. Nice job. Can't get those where I live, but miss them dearly.
    I have 10+ left. Stuffed is on the list, I've never actually tried doing them that way. Not sure if I'm going to try fully frying them, it's always a bit of an ordeal.

    All the trimmings go into stock even though I've read it's too strong a flavor. Pasta cooked in 100% artichoke stock is delicious

  5. #2780
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    Quote Originally Posted by abraham View Post
    Artichokes were on sale.

    Simmered then lightly fried with salt.

    Gotta improve how I prep them, left a few too many tough leaves onClick image for larger version. 

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    Do you see the headline about the bargain rate hit man they caught? Arty chokes four for a dollar.

  6. #2781
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    Sep 2006
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    Ate em so fast I couldn't even get a pic

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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  7. #2782
    Join Date
    Dec 2006
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    675
    Going on the pellet smoker

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    12 hours later

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    Wrapped in foil and finished another 6 hours

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    Homemade bread and butter pickles, pickled onions and just a bit of my own spicy honey BBQ sauce.

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    I'd rather die while I'm living then live while I'm dead

  8. #2783
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    Nov 2006
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    Seattle
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    Boston butt chop sous vide in Korean BBQ sauce then hit on a hot grill.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  9. #2784
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    Dec 2007
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    No of SoBo, So of NoBo
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    Another batch of homemade spicy chili crisp (based on the Laoganma sauce you can buy at Asian markets). I go through this stuff at an alarming rate.

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    Outlive the bastards - Ed Abbey

  10. #2785
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    App: Seared scallops in morel butter,



    Main: grilled lamb tenderloin filet :

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  11. #2786
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    Leftover grilled lamb and speck over wild greens and shallot flowers, grill juice, lemon and thyme dressing

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  12. #2787
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    That damned salad looks real nice. Watcha got in that glass with the scallops?
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  13. #2788
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    Quote Originally Posted by Cruiser View Post
    That damned salad looks real nice. Watcha got in that glass with the scallops?
    Cheepie French chardonnay: 2015 Jean Marc Boillot Bourgogne blanc, fab qpr for a quaffer.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  14. #2789
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    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  15. #2790
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    Dec 2012
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    I smell poutine!!!
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    Quote Originally Posted by Cruiser View Post
    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Minefield that means the difference between a happy buzz or a nasty headache.

  16. #2791
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    Nov 2006
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    Quote Originally Posted by Cruiser View Post
    $20 California chard is a minefield...
    ...and reliably awful. Who the fuck ever thought all that (any?) oak was a good idea? Yuck. Wine for people who don't like wine.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #2792
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    Dec 2012
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    Beef chuck boneless shoulder pot roast $2.49/lb done on the grill. Thing #3 said he didn't want pot roast or stew. I've never done it on the grill. It tastes pretty good. I used a dry rub sitting on the counter 1.5 hours. Definitely needs to be sliced thin.
    Real VTers tap trees.

  18. #2793
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    Quote Originally Posted by Cruiser View Post
    Cheap euros and a string of good quality vintages mean that even the cheap ones are likely to be pretty decent, particularly when your compare them to what the same money will buy you in domestic chard. $20 California chard is a minefield...
    Paul Pernot Bourgogne blanc is another decent Frog chard.

    Even LaTour Ardeche (the cheepie, not the 'Grand') at $11.00 beats most Cali chards for my palate's $.

    Then there's wads of decent Chablis.

    Did just score some 2005 Nuit St Georges for little.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  19. #2794
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    Mar 2007
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    The Vil
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    Probably my finest cooking achievement! Vension wellington with all the prosciutto and duexell deliciousness. Click image for larger version. 

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    Sent from my SM-G973U using TGR Forums mobile app

  20. #2795
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    Nov 2012
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    Sweet lord thundering baby jesus ^^^^

  21. #2796
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    Yeah. That.

    What time should we show up to help you with that?

  22. #2797
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    Ill take a ticket to the next BBI and ill cook for all

    Sent from my SM-G973U using Tapatalk

  23. #2798
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    Nov 2006
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    Seattle
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    what they said.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  24. #2799
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    Nov 2006
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    Seattle
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    shrimp on the fuckin' barbie. then onto a bed of arugula, avocado, raw snap peas, cuke, lime/garlic/dijon vinaigrette. stoopid.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  25. #2800
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    Quote Originally Posted by riser3 View Post
    Click image for larger version. 

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    Beef chuck boneless shoulder pot roast $2.49/lb done on the grill. Thing #3 said he didn't want pot roast or stew. I've never done it on the grill. It tastes pretty good. I used a dry rub sitting on the counter 1.5 hours. Definitely needs to be sliced thin.
    Made great leftovers. "Deconstructed pot roast" was a hit with some. Thing #3 opted for hot Sammie's piled with thin sliced beef. I will definitely grill this cut again, a little lower and slower and in a different position on the grill, further from the heat. I experimented with 2nd burner off, 1 and 3 fairly low. It was a windy day so I had to turn them up too high for them to stay lit. I'd rather do what I normally do for other stuff I have roasted, and have burner 3 off, rotate the meat, burner 1 hot and fine tune with burner 2 if needed.

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