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Thread: Watcha cookin'?

  1. #5901
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    That fork be like


  2. #5902
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    Hotness! Love some good food and good wine. Think what that meal for 2 with that wine would cost at any decent restaurant.
    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.

  3. #5903
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    Leeks with prune and balsamic with lemons and Romano. Leeks are so under-appreciated.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  4. #5904
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    Quote Originally Posted by schindlerpiste View Post
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    Leeks with prune and balsamic with lemons and Romano. Leeks are so under-appreciated.
    One of my youngest kid's go-to meals is pasta with a leek/lemon/ broad bean cream sauce. Leeks are definitely under-appreciated.

  5. #5905
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    that looks delish
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  6. #5906
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    Just did a leek and lobster soup garnished with tobiko and morels for son's send off back to colleDge.
    2019 Flowers Sonoma Coast Pinot
    Finished with a romaine, apple, walnut, ham and onion salad.
    2018 Montmains chablis 1er cru (Domain Besson),

    Then tonights last dinner was his favorite ceasar salad with duck maigret (the bacon of the bird world) a la Buster.
    2018 Besson Montmains chablis 1er cru , 1999 Bertrand Ambroise Nuits Saint Georges
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  7. #5907
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    atta boy
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  8. #5908
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    Lotus roots!

    Never cooked them before. Click image for larger version. 

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  9. #5909
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    Tiny bit of oil in a pan, some seasoning, and you can fry them into chips.
    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

  10. #5910
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    Watcha cookin'?

    fermenting not cooking





    moar kimchee

    two colors of cabbages, bok choi, purple daikon, carrots, onions, miso, liquid aminos, jalapeño, garlic, ginger and Priya green chili pickle.

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

  11. #5911
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    oh yeah this too

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    and these

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

  12. #5912
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    I didn't believe in reincarnation when I was your age either.

  13. #5913
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    Quote Originally Posted by abraham View Post
    Lotus roots!

    Never cooked them before. Click image for larger version. 

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    I’ve seen that shit, but I’ve never had a chance to taste it. So, how did it taste?

  14. #5914
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    Quote Originally Posted by ~mikey b View Post
    oh yeah this too

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    and these

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    FKNA Mikey, everything in your post looks phenomenal. Send me some of that cranberry ginger ferment. Looks amazing.

    Sent from my Pixel 6 Pro using Tapatalk

  15. #5915
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    Watcha cookin'?

    I’m afraid it will blow up in transit


    just honey cranberries and ginger
    I didn't believe in reincarnation when I was your age either.

  16. #5916
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    Quote Originally Posted by ~mikey b View Post
    I’m afraid it will blow up in transit
    Ahahaha I'll trade you coffee

    Rly tho share recipes, it's the least you can do

    Sent from my Pixel 6 Pro using Tapatalk

  17. #5917
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    they are mostly made on the fly with whatever is available

    google that shit
    I didn't believe in reincarnation when I was your age either.

  18. #5918
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    ~mikey do you use the kimchi strictly as a condiment or do you cook with it to?

  19. #5919
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    Quote Originally Posted by m2711c View Post
    I’ve seen that shit, but I’ve never had a chance to taste it. So, how did it taste?
    Good, but I cooked it in a sugar and soy glaze which makes most things tasty. I bought a frozen bag instead of starting from the whole root. The texture needs work, and I'm missing something in the sauce compared to what I get as banchan. But I can work on that. Click image for larger version. 

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    Tonight my never cooked before ingredient is sea pumpkin!
    Some roasted, and some into gnocchi.
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  20. #5920
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    Watcha cookin'?

    Quote Originally Posted by Thaleia View Post
    ~mikey do you use the kimchi strictly as a condiment or do you cook with it to?
    for me it’s a condiment

    or a side dish

    if I use this I don’t have to cook a veg


    I think this would go great on top of shrimp and rice

    I’ve never tried to actually cook with it
    I didn't believe in reincarnation when I was your age either.

  21. #5921
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    the salsa is ready to use
    I didn't believe in reincarnation when I was your age either.

  22. #5922
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    the fermented chili sauce is what it’s all about really

    fkna
    I didn't believe in reincarnation when I was your age either.

  23. #5923
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    Quote Originally Posted by ~mikey b View Post
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    the fermented chili sauce is what it’s all about really

    fkna
    Yep ^^ I learned that one from you. Absolutely delicious.

    Sent from my Pixel 6 Pro using Tapatalk

  24. #5924
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    Quote Originally Posted by ~mikey b View Post
    for me it’s a condiment

    or a side dish

    if I use this I don’t have to cook a veg


    I think this would go great on top of shrimp and rice

    I’ve never tried to actually cook with it
    Perfect time of year to try Kimchi Stew

    https://norecipes.com/kimchi-jjigae/

  25. #5925
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    hellz yeah
    I didn't believe in reincarnation when I was your age either.

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