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Thread: Watcha cookin'?

  1. #2801
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    Quote Originally Posted by japanada View Post
    Probably my finest cooking achievement! Vension wellington with all the prosciutto and duexell deliciousness. Attachment 285423Attachment 285424

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    Be still my stomach!


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  2. #2802
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    Quote Originally Posted by japanada View Post
    Probably my finest cooking achievement! Vension wellington with all the prosciutto and duexell deliciousness. Attachment 285423Attachment 285424

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    That makes me turgid
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  3. #2803
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    ^^^ Turgid? Is that like getting a semi, cuz that's what it's doing for me.
    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.

  4. #2804
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    Slightly off topic: Does anyone have a recommendation for a type of dried red chile that's got good flavor but isn't spicy at all? I have a friend with stomach issues that can't eat anything spicy, and I'd like to make him a Chinese chili sauce that has all the flavor but without the spice. Thanks!
    Outlive the bastards - Ed Abbey

  5. #2805
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    We use ancho and pasilla for flavor without heat
    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.

  6. #2806
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    Quote Originally Posted by Pegleg View Post
    Slightly off topic: Does anyone have a recommendation for a type of dried red chile that's got good flavor but isn't spicy at all? I have a friend with stomach issues that can't eat anything spicy, and I'd like to make him a Chinese chili sauce that has all the flavor but without the spice. Thanks!
    ancho comes to mind for red chiles. Not sure if the are readily available dried

  7. #2807
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    Lasagna
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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.

  8. #2808
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    Quote Originally Posted by Pegleg View Post
    Slightly off topic: Does anyone have a recommendation for a type of dried red chile that's got good flavor but isn't spicy at all? I have a friend with stomach issues that can't eat anything spicy, and I'd like to make him a Chinese chili sauce that has all the flavor but without the spice. Thanks!
    Guajillo, Anaheim or Ancho when dried, California red, dried chipotle (smoked red jalapeño), cascabel are all usually mild to medium. Stem, remove ribs and seed well to control heat. Ancho and cascabel probably your best bet. Go to a Mexican market and ask
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  9. #2809
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    Quote Originally Posted by Cruiser View Post
    Lasagna
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  10. #2810
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    Romaine, asparagus, smoked salmon, shrimp, brasoelae with lemon garlic raspberry dressing.
    Le Pepin frog chard from TJ.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  11. #2811
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    #1 goal this year......stay alive +
    DOWN SKIS

  12. #2812
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    The last of the imported Spanish goodies courtesy of Thing #2.
    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.

  13. #2813
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    Seared lamb loin tacos with red cabbage slaw and creamy curry lime sauce. Served with a brilliant Sancere rose. Shit was on time. I want more.
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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.

  14. #2814
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    What Sancerre rose? Asking for a friend


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  15. #2815
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    Quote Originally Posted by oftpiste View Post
    The last of the imported Spanish goodies courtesy of Thing #2.
    I got corked looking at that plate...looks tasty tho

  16. #2816
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    Francois Millet is the name of the producer. All Pinot noir. Really freaking pretty wine, especially with that food.
    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.

  17. #2817
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    Coulee de Serrant. Mmmmmm.

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

  18. #2818
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    Good eye on the blue star, I love that cooktop. Been wanting to explore retrofitting a ~100k btu wok ring burner into the rarely used 5th burner spot. Mrs Cruiser has, likely legitimate, concerns that I'll burn the house down with that kind of output. But, really, what could go wrong?
    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.

  19. #2819
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    Quote Originally Posted by mtnwriter View Post
    What Sancerre rose? Asking for a friend
    Rose should cost no more than $5 a litre and come out of gas pump-ish thing at the wine co-op. The way the frogs do it in the south.

    And Sancerre should only be chilled in a mountain stream whilst fishing. The way Hemingway did it.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  20. #2820
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    Quote Originally Posted by oftpiste View Post
    Rose should cost no more than $5 a litre and come out of gas pump-ish thing at the wine co-op. The way the frogs do it in the south.

    And Sancerre should only be chilled in a mountain stream whilst fishing. The way Hemingway did it.
    I dunno. Sancerre in an ocean cove while slurping oysters is good enough for me.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  21. #2821
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    Wife and kids got me a Father’s Day ribeye that my butcher buddy cut for me. Cooked it on an egg using reverse sear last night. Had to have it for lunch and dinner today.
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    This one is not fucking around! 3.6lbs of goodness.

  22. #2822
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    Please tell me you cut that down.

  23. #2823
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    Quote Originally Posted by MakersTeleMark View Post
    Please tell me you cut that down.
    If you’re asking if I took down 3.6lbs of beef at one time....no. Took 3 meals but I nailed it. Kids had a few bites along the way.

  24. #2824
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    What I was asking is if you broke it down to more manageable and better to cook steaks.

  25. #2825
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    Watcha cookin'?

    Got a thermapen for dads day & prime ribeyes for the grill...the lady was not ashamed about sending me out to cook them myself

    Dang, I put my other “instant read” thermometer is the trash...not even useful as a backup after the thermapen

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