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Thread: Watcha cookin'?

  1. #5476
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    Quote Originally Posted by m2711c View Post
    pasta alla genovese and some house red…. tasty. worth the ten hour cook time.


    Attachment 387980

    https://foodwishes.blogspot.com/2016...-meat.html?m=1
    Sounds tasty
    Saved the link for later…



    Note to self: “some” = 12oz

  2. #5477
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    It's brisket and whiskey season.





  3. #5478
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    Quote Originally Posted by tgapp View Post
    hey it's me your best friend, really appreciate you inviting me over, but I seem to have misplaced your address

    --

    Seriously, every time I see this I think about buying a paella burner just to make it

    Sent from my Pixel 4a (5G) using Tapatalk
    Quote Originally Posted by The Tortoise View Post
    Just use your grill and a cast iron pan.
    Yup. I do mine on the grill.

    It’s cheating… but you can close the lid to promote some more even cookery.


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
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  4. #5479
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    Watcha cookin'?

    Quote Originally Posted by Touring_Sedan View Post
    It's brisket and whiskey season.




    That’s good stuff. The Uncle Nearest, I’m sure the brisket will be good too
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  5. #5480
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    Quote Originally Posted by irul&ublo View Post
    That’s good stuff. The Uncle Nearest, I’m sure the brisket will be good too
    Meh. I've made better brisket. The whiskey made up for it.

  6. #5481
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    Brisket takes a long time to cook. Was there enough whiskey?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  7. #5482
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    Watcha cookin'?

    Currently cooking down some brine and seeds from several batches of pickled hot peppers. This stuff packs a punch so I’d like to incorporate it into a simple hot sauce. Any suggestions? Currently only have Poblanos, Jalapeños, and a few Serranos to work with, in addition to the spicy brine.
    Remind me. We'll send him a red cap and a Speedo.

  8. #5483
    Join Date
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    Quote Originally Posted by tgapp View Post
    Seriously, every time I see this I think about buying a paella burner just to make it
    I do mine in the pellet smoker. Works great and adds smoky flavor.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  9. #5484
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    Quote Originally Posted by m2711c View Post
    pasta alla genovese and some house red…. tasty. worth the ten hour cook time.


    Attachment 387980

    https://foodwishes.blogspot.com/2016...-meat.html?m=1
    You’ve got me drooling- I made this recipe a few years ago and it’s such a home run. Might have to do it again soon.
    Quote Originally Posted by JoeStrummer
    The universe that is a vehicle is a funny and delicate thing. I fucked my wife in the back seat of our Saab in the parking lot before a Social D / Superchunk show at Red Rocks. After that the radio never worked again.

  10. #5485
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    Click image for larger version. 

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    Short rib in tomato sauce

  11. #5486
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    Quote Originally Posted by nickwm21 View Post
    Paella again! This time with rockfish and spot prawns.

    Attachment 388450
    Looks great! I've always been intimidated by paella. One day I'll give it a try.

    Tonight we are meeting with friends for drinks and we'll bring empanadas (mostly sautéed oyster mushrooms but we ran out of filling and we made a few with peach preserves) and chimichurri (an Argentinian sauce made with parsley, garlic, lemon juice and olive oil).






  12. #5487
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    Quote Originally Posted by JimmyCarter View Post
    Click image for larger version. 

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    Short rib in tomato sauce
    Recipe?

  13. #5488
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    Jan 2008
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    Watcha cookin'?

    Quote Originally Posted by skaredshtles View Post
    Recipe?
    Minor tweaks on a Pioneer Woman recipe

    https://www.thepioneerwoman.com/food...-tomato-sauce/

    Instead of bone in I use boneless short ribs (about 3lb or so), and crushed tomatoes instead of diced.

    I like it with a tagliatelle

  14. #5489
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    Simple stuff, grilled carne asada, diced onions, cilantro, avacado, squeeze of lime juice, a few crumbles of cojita cheese, and some drops of hot sauce.

  15. #5490
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    Ideas on what to do with these?
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    Have at least twice as much as pictured. Habenero, Carolina reapers, and Cayenne. The last couple years I have dried them then ground them up and put them in a shaker to sprinkle on eggs, popcorn etc.

    Any other ideas?
    I'd rather die while I'm living then live while I'm dead

  16. #5491
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    fermented and jarred

    or

    make a fermented hot sauce


    you won’t be disappointed
    I didn't believe in reincarnation when I was your age either.

  17. #5492
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    Quote Originally Posted by ~mikey b View Post
    fermented and jarred

    or

    make a fermented hot sauce


    you won’t be disappointed
    +1, Mikey b gave me that idea and it's been amazing. Love my fermented hot sauces.

    Sent from my Pixel 4a (5G) using Tapatalk

  18. #5493
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    Quote Originally Posted by UTpowder View Post
    Ideas on what to do with these?
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    Have at least twice as much as pictured. Habenero, Carolina reapers, and Cayenne. The last couple years I have dried them then ground them up and put them in a shaker to sprinkle on eggs, popcorn etc.

    Any other ideas?
    DO NOT grind them up and rub them on your cock. PM Rontele for details
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  19. #5494
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    ^^^ Habanero Hot sauce!!! https://tasty.co/recipe/habanero-hot-sauce

    We have a garden as well with a lot of habaneros, cayenne, jalapenos, serranos, and big jim peppers. I recently made the habanero hot sauce from the above website and think it's a great place to start. Provides just the right amount of heat, but certainly not too much. I end up putting quite a bit on whatever I'm eating.

    I just finished halving a bunch of habaneros and filling our Hamilton Beach dehydrator...again. Putting them in a jar for later use. Re-hydrate them before using. You can do this with any of those peppers.

    SMOKE THE CAYENNE and then dry them out, then coarsely grind for smoked chili flakes. We did it last year, and holy hell was it great on breakfast egg stuff.

    Hot sauce in its most basic form is vinegar and pepper, often some salt, pureed. Fresh salsa made from tomatoes and jalapenos from the garden is fantastic.

  20. #5495
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    Just put up six jars of cowboy candy, aka candied jalapenos. Threw in a few carolina reapers in random jars, hot pepper roulette.

  21. #5496
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    Quote Originally Posted by irul&ublo View Post
    DO NOT grind them up and rub them on your cock. PM Rontele for details
    Coward.

  22. #5497
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    the Low Sierra
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    yeah

    where’s the hustle bud?
    I didn't believe in reincarnation when I was your age either.

  23. #5498
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    Quote Originally Posted by UTpowder View Post
    Ideas on what to do with these?
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    Have at least twice as much as pictured. Habenero, Carolina reapers, and Cayenne. The last couple years I have dried them then ground them up and put them in a shaker to sprinkle on eggs, popcorn etc.

    Any other ideas?
    For the habanero try this: https://www.chilipeppermadness.com/c...-pepper-sauce/

    For the cayenne's try this: https://www.chilipeppermadness.com/r...-pepper-sauce/

    I've been pillaging that website's hot sauce recipes the last few weeks. Every one I've tried so far (I'm at ~15 so far) is great.

    For the fermenters, any advice on how to keep the chopped peppers below the surface of the water?

    I had a batch go bad, I was using layers of cheese cloth to keep everything down but on about day 12 it went off. Smelled so good just the day before.

  24. #5499
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    get some glass or stone weights made for fermenting

    or use rocks
    I didn't believe in reincarnation when I was your age either.

  25. #5500
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    Feb 2005
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    A ziplock filed with water works in a pinch too.
    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

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