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Thread: Watcha cookin'?

  1. #2801
    Join Date
    Mar 2007
    Location
    The Vil
    Posts
    551
    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

  2. #2802
    Join Date
    Nov 2012
    Location
    Vancouver, BC
    Posts
    856
    Sweet lord thundering baby jesus ^^^^

  3. #2803
    Join Date
    Oct 2006
    Location
    Bellevue
    Posts
    5,275
    Yeah. That.

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

  4. #2804
    Join Date
    Mar 2007
    Location
    The Vil
    Posts
    551
    Ill take a ticket to the next BBI and ill cook for all

    Sent from my SM-G973U using Tapatalk

  5. #2805
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,532
    what they said.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  6. #2806
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,532
    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.

  7. #2807
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    8,004
    Quote Originally Posted by riser3 View Post
    Attachment 285308

    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.

  8. #2808
    Join Date
    Jul 2005
    Posts
    2,240
    Quote Originally Posted by japanada View Post
    Probably my finest cooking achievement! Vension wellington with all the prosciutto and duexell deliciousness. Click image for larger version. 

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    Be still my stomach!


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  9. #2809
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,308
    Quote Originally Posted by japanada View Post
    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
    That makes me turgid
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  10. #2810
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    ^^^ 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.

  11. #2811
    Join Date
    Dec 2007
    Location
    No of SoBo, So of NoBo
    Posts
    2,263
    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

  12. #2812
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    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.

  13. #2813
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    5,844
    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

  14. #2814
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    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.

  15. #2815
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    19,308
    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.


  16. #2816
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    1,121
    Quote Originally Posted by Cruiser View Post
    Lasagna
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  17. #2817
    Join Date
    Sep 2001
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    Before
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    20,456


    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 <<<

  18. #2818
    Join Date
    Sep 2005
    Location
    CH
    Posts
    1,707
    Click image for larger version. 

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

  19. #2819
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    6,532
    The last of the imported Spanish goodies courtesy of Thing #2.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  20. #2820
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    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.

  21. #2821
    Join Date
    Jul 2005
    Posts
    2,240
    What Sancerre rose? Asking for a friend


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  22. #2822
    Join Date
    May 2009
    Location
    pdx
    Posts
    11,810
    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

  23. #2823
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    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.

  24. #2824
    Join Date
    Sep 2001
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    Before
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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 <<<

  25. #2825
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,605
    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.

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