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Thread: Watcha cookin'?

  1. #5651
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    Swedish balls with mashers and lingonberry jam. Not pretty, but pretty FKNA.

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    Is it radix panax notoginseng? - splat

  2. #5652
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    Osso Bucco for two.

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    The knives were left untouched.

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  3. #5653
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    Quote Originally Posted by Thaleia View Post
    Osso Bucco for two.

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    The knives were left untouched.

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    Oh, now... *that* looks delicious.

  4. #5654
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    Thank you! Yeah it was great.

    I usually get really nice thick shanks from the butcher but saw these on sale and got them on a whim. Since they're so slim the cooking time was relatively quick, so the veggies didn't really melt into a sauce very much, but it was not bad at all.

  5. #5655
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    Quote Originally Posted by Thaleia View Post
    Thank you! Yeah it was great.

    I usually get really nice thick shanks from the butcher but saw these on sale and got them on a whim. Since they're so slim the cooking time was relatively quick, so the veggies didn't really melt into a sauce very much, but it was not bad at all.
    I admit to be confused by the thin cut.

  6. #5656
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    The osso bucco looks great.


    Sent from my iPad using TGR Forums

  7. #5657
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    Totally! I would demolish a plate of that.
    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. #5658
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    Sliders
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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.

  9. #5659
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    Cranberry sauce to freeze for later in the winter. Click image for larger version. 

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  10. #5660
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    Quote Originally Posted by oftpiste View Post
    Advancing Turkey dinner. Sous vide-ing one small heritage bird locally sourced, and smoking another one. Broke the sous vide victim down and bagged. Roasted the carcass with onions for stock, roasting pan deglazed with wine and reduced, which will be reserved for gravy later.
    Please tell me the original color of that pan was white and not black.

  11. #5661
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    "sliders" lol wow!

  12. #5662
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    Quote Originally Posted by Cruiser View Post
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    Looks amazing.
    How dafuq you eat it?

  13. #5663
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    Thing #2 made some pretty bitchin' mac & cheese east night. Toasted panko and prosciutto topping was a cool idea.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  14. #5664
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    Quote Originally Posted by muted reborn View Post
    Please tell me the original color of that pan was white and not black.
    yah, it's a commercial aluminum pan with some permablack from setting alcohol on fire repeatedly in deglazing and reductions.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #5665
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    Quote Originally Posted by oftpiste View Post
    Thing #2 made some pretty bitchin' mac & cheese east night. Toasted panko and prosciutto topping was a cool idea.
    My middle kid made a T'giving side of mac & cheese this year - sharp cheddar, Manchego, and Gruyère topped with some homemade toasted breadcrumbs like that. Delicious...

  16. #5666
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    Quote Originally Posted by zion zig zag View Post
    The osso bucco looks great.
    Indeed, but searing the meat in a separate pan confuses me.

    Quote Originally Posted by Buzzworthy View Post
    How dafuq you eat it?
    Hah, my first thought as well.

  17. #5667
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    Quote Originally Posted by Dantheman View Post
    Indeed, but searing the meat in a separate pan confuses me.
    Ditto. Was my first thought as well.
    Is it radix panax notoginseng? - splat

  18. #5668
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    Name:  5D1A804C-F5D1-46CE-9E10-0496DA5AF9DA.jpeg
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    Not urine samples, but
    Ginger liqueur, steeping for the Holidaze…
    (One made with Everclear, the other with brandy)…

  19. #5669
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    Quote Originally Posted by oftpiste View Post
    yah, it's a commercial aluminum pan with some permablack from setting alcohol on fire repeatedly in deglazing and reductions.
    Ha. You seem like a complete pro in this thread so that makes more sense.

  20. #5670
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    Quote Originally Posted by isisis View Post
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    Not urine samples, but
    Ginger liqueur, steeping for the Holidaze…
    (One made with Everclear, the other with brandy)…
    You should try a honey ferment. Really tasty and useful.
    Is it radix panax notoginseng? - splat

  21. #5671
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    Quote Originally Posted by Buzzworthy View Post
    Looks amazing.
    How dafuq you eat it?
    I dunno if you can see it but I added a sunny side up egg that was fried in the bacon fat after I made the bacon. So when I smooshed the whole thing down enough to get a bite of it the yolk burst and made an ooey gooey saucy mess requiring multiple paper towels. Twas good.
    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.

  22. #5672
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    Quote Originally Posted by oftpiste View Post
    yah, it's a commercial aluminum pan with some permablack from setting alcohol on fire repeatedly in deglazing and reductions.
    Betcha a green scouring pad and some barkeeper's friend would take that crud off in no time
    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.

  23. #5673
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    Quote Originally Posted by MakersTeleMark View Post
    searing meat in a separate pan confuses my.
    I always do these days. I used to do it in the braising pot, but by the time I'd browned everything I always had burned fond. Asked a restaurant owner I knew what they did to avoid the problem. Guess what? Searing/browning in a separate pan, deglaze when necessary.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  24. #5674
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    Quote Originally Posted by muted reborn View Post
    Ha. You seem like a complete pro in this thread so that makes more sense.
    Thanks, but far from it. Just stoopidly enthusiastic once in a while.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  25. #5675
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    Quote Originally Posted by Cruiser View Post
    Betcha a green scouring pad and some barkeeper's friend would take that crud off in no time
    Probably, but it would just come back and doesn't effect the food so far.

    And apologies for multiple posts. Never have figured out how to multi-quote. Luddite.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

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