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Thread: Watcha cookin'?

  1. #5551
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    Oh my.

  2. #5552
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    do want
    I didn't believe in reincarnation when I was your age either.

  3. #5553
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    Quote Originally Posted by ::: ::: View Post
    Matching pot quote

    Attachment 391524

    Bro’s fartalitos chili

    Spices, large quantity: salt, pepper, paprika, ground ancho chili, granulated garlic, oregano OR Italian seasoning

    Spices, medium quantity: cumin, cayenne

    Spices, tiny quantity: cinnamon
    — mix all of the spices in a bowl

    Boneless Pork Shoulder (a couple pounds), trimmed of excess fat and silver skin
    — cut into bite-sized pieces

    Beef Bottom Round Roast (a couple pounds), trim only if there’s an absurd fat deposit; some fat is Ok (preferred)
    — cut into bite-sized pieces

    1 fist-sized onion, diced
    1 head of garlic, cloves smashed, skin removed
    1 big Serrano chili, finely chopped
    2 tablespoons chipotle peppers in adobo sauce (if whole peppers, use two and some of the sauce; if broken/chopped up, use 2 heaping tablespoons)
    1 can black beans (un-rinsed)
    1 can kidney beans (un-rinsed)
    1 can pinto beans (un-rinsed)
    1 can diced tomatoes (unseasoned)
    Water to cover, only if needed (bean juice is usually enough)

    Season meat generously w/ spice mixture.

    Heat small quantity of oil in chili pot.

    Brown all the meat, either in batches for best overall flavor, or all at once if feeling lazy. If all at once, stir periodically until all meat is cooked/browned.

    Add onions, garlic, Serrano, chipotle pepper, beans, tomatoes.

    Stir

    Turn heat up until bubbling
    Season w/ salt and pepper
    Once bubbling, turn heat to low, cover and cook for a few hours, stirring every so often.

    When it tastes right…

    Eat.
    Un-rinsed beans… wtf… hence the name “fartalitos”


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  4. #5554
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    Quote Originally Posted by zion zig zag View Post
    Some butter and garlic basted venison backstraps:
    Attachment 391580

    Attachment 391581
    Small world. A buddy just dropped off 4 elk backstops that I plan on cooking up this weekend.

    You have me drooling!BOIIING!!
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  5. #5555
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    Quote Originally Posted by zion zig zag View Post
    Some butter and garlic basted venison backstraps:
    Attachment 391580

    Attachment 391581

    holy fuck

  6. #5556
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    Venison backstrap…nice!


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  7. #5557
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    Early morning baking of the muffin kind. Bran muffins made with whole milk cream on top yogurt, raisins and dried tart cherries.

    Click image for larger version. 

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  8. #5558
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    Those look and smell good from here.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  9. #5559
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  10. #5560
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    ^^^ should have sous vide them. Basic bitch.
    Is it radix panax notoginseng? - splat
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  11. #5561
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    10 hour slow cooked chicken/adobo pepper soup. 4 chicken carcasses are in this. Served with avocado, lime, and cilantro.

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  12. #5562
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    Quote Originally Posted by schindlerpiste View Post
    Small world. A buddy just dropped off 4 elk backstops that I plan on cooking up this weekend.

    You have me drooling!BOIIING!!
    I hope you mean backstrap steaks, not 4 whole backstraps. but either way can i be buddies with your buddy, is he accepting applications?

    ZZZ that's amazing, what else can you share about the process? I just harvested and may need to try.

    Harvest dinner:
    Click image for larger version. 

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    Bambiburger, homegrown potatoes, fresh sourdough!
    north bound horse.

  13. #5563
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    Quote Originally Posted by tgapp View Post
    10 hour slow cooked chicken/adobo pepper soup. 4 chicken carcasses are in this. Served with avocado, lime, and cilantro.

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    Sounds awesome. How was it?

  14. #5564
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    Quote Originally Posted by MiddleOfNight View Post

    ZZZ that's amazing, what else can you share about the process? I just harvested and may need to try.
    Super easy. I heat a little oil in a cast iron skillet over medium-high heat. Kosher salt and pepper on the steaks. Throw the steaks in the pan and let them cook 2-4 minutes depending on thickness. When I flip them over I drop in a few tablespoons of butter and some course chopped garlic and then I tilt the pan and spoon the butter/garlic over each steak while they cook for a few minutes. Let rest and then serve.

  15. #5565
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    Quote Originally Posted by zion zig zag View Post
    Sounds awesome. How was it?
    Excellent - it's a staple in our home. We save our roast chicken carcasses in the freezer until we have enough to make a big (3 gal) pot of soup. We end up with about 8-10 quarts of soup to freeze again after eating it for a few meals. Cost per serving is crazy low.

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  16. #5566
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    Quote Originally Posted by tgapp View Post
    Excellent - it's a staple in our home. We save our roast chicken carcasses in the freezer until we have enough to make a big (3 gal) pot of soup. We end up with about 8-10 quarts of soup to freeze again after eating it for a few meals. Cost per serving is crazy low.

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    Awesome idea.

  17. #5567
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    Seriously though, ain’t nothing better than good old steaming bowl of fuckin’ carcass soup.

  18. #5568
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    Had brunch tostada today:

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  19. #5569
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    That is beautiful.

  20. #5570
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    Followed up by fresh sourdough crostini for dinner, topped with a variety of cheeses and cured meats...

  21. #5571
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    K you're just flexing now lol!

  22. #5572
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    Quote Originally Posted by Thaleia View Post
    K you're just flexing now lol!
    I mean... it was just run-of-the-mill gabagool and prosciutto. A couple had Stilton blue, one Gruyere, a couple with Manchego, and the two with sharp cheddar for the kid who is a giant wuss when it comes to tasty cheeses.


  23. #5573
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    Good stuff, looks great.

  24. #5574
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    Watcha cookin'?

    From the smoker to the slow cooker - it’s pork green Chile time !

    Click image for larger version. 

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  25. #5575
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    Quote Originally Posted by skaredshtles View Post
    I mean... it was just run-of-the-mill gabagool and prosciutto. A couple had Stilton blue, one Gruyere, a couple with Manchego, and the two with sharp cheddar for the kid who is a giant wuss when it comes to tasty cheeses.

    Disown the sharp cheddar kid. I'll take his share of those other cheeses. And I got reacquainted with Stilton Blue over the summer. My oh my. Do like.

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