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Thread: Watcha cookin'?

  1. #6451
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    Made salmon cakes last night and served them with brown rice & asparagus.

    Will have leftovers cold over arugula, warmed up brown rice, chopped up cold asparagus with a squeeze of lemon & drizzle of olive oil.

    One of my favorites both ways.
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    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


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  2. #6452
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    Quote Originally Posted by irul&ublo View Post
    Char siu?
    Loosely based on it, yes. On the grill, trying to dial in a recipe that while nowhere near authentic, gives me something I like. I overshot what I was looking for and these were fall apart, which was s tasty, but I want sliceable. I'm still going with a reverse sear approach. These were "country style rib" cut of pork. The annoying part is that I bought these yesterday and while I was in a different store today, they had 3-4 lb boneless Boston Butt for far cheaper. Unfortunately I couldn't use the Butt because I already have more than enough meat for the week plus I'm trying to empty the freezer.

  3. #6453
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    have you tried the Cooks recipe? pretty easy and straight forward.

    https://www.food.com/amp/recipe/chin...strated-408646



  4. #6454
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    FWIW "country style rib" pork is just chunked up shoulder/butt. No need to pay someone else to cut it up. No idea how it got that nomenclature.

    Quote Originally Posted by riser4 View Post
    Loosely based on it, yes. On the grill, trying to dial in a recipe that while nowhere near authentic, gives me something I like. I overshot what I was looking for and these were fall apart, which was s tasty, but I want sliceable. I'm still going with a reverse sear approach. These were "country style rib" cut of pork. The annoying part is that I bought these yesterday and while I was in a different store today, they had 3-4 lb boneless Boston Butt for far cheaper. Unfortunately I couldn't use the Butt because I already have more than enough meat for the week plus I'm trying to empty the freezer.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  5. #6455
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    Quote Originally Posted by oftpiste View Post
    FWIW "country style rib" pork is just chunked up shoulder/butt. No need to pay someone else to cut it up. No idea how it got that nomenclature.
    I know that. They didn't have a butt on Saturday. They had it already cut. A different store had the boneless butt on Sunday. Too late for me.

  6. #6456
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    Simple summer chicken shishkebabs with wine, garlic, sriracha, oregano, basil, thyme mint marinade, onions, peppers
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    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  7. #6457
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    Then with the James May horror gi&t augmented by Zirbenz there's:
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    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  8. #6458
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    This is kinda cool:

    Supercook.com has a recipe generator that will help you make good meals with whatever you have at home. 
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  9. #6459
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    ^^ I had a professor for undergrad that worked for IBM, he was on the Watson team that developed something similar. Their biggest issue was getting the machine to understand techniques that were and were not applicable to a given ingredient.

    KQ, have you ever added soft boiled egg to your arugula and asparagus salad? Gribiche is my favorite sauce for asparagus and salad w/ asparagus dressed in soft yolk is the next best thing.

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    It's summer around here

    Jose Andrés' recipe for pea soup. The peas were so fresh they were whipping up like a egg whites in the blender.

    And my easy impersonation of Will Mester's celery leaf salad. Look for him to win a Beard in the next five years.

  10. #6460
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    Went full Eyetalian for Independence Day.

  11. #6461
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    Quote Originally Posted by ghosthop View Post
    ^^ I had a professor for undergrad that worked for IBM, he was on the Watson team that developed something similar. Their biggest issue was getting the machine to understand techniques that were and were not applicable to a given ingredient.

    KQ, have you ever added soft boiled egg to your arugula and asparagus salad? Gribiche is my favorite sauce for asparagus and salad w/ asparagus dressed in soft yolk is the next best thing.

    Click image for larger version. 

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    It's summer around here

    Jose Andrés' recipe for pea soup. The peas were so fresh they were whipping up like a egg whites in the blender.

    And my easy impersonation of Will Mester's celery leaf salad. Look for him to win a Beard in the next five years.
    Hadn't considered that though I do something similar with caeser salad.


    Quote Originally Posted by skaredshtles View Post
    Went full Eyetalian for Independence Day.
    I'll do you one better I went full on Vietnamese bar-b-que - made Bún chả for the 4th. Thought I'd mix it up.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  12. #6462
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    Quote Originally Posted by KQ View Post
    <snip>
    I'll do you one better I went full on Vietnamese bar-b-que - made Bún chả for the 4th. Thought I'd mix it up.
    This isn't a gooddam competition.

    Last night was burst cherry tomato pasta. This has earned a spot in my "easy go-to" rotation.

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  13. #6463
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    Quote Originally Posted by skaredshtles View Post
    This isn't a gooddam competition.

    Last night was burst cherry tomato pasta. This has earned a spot in my "easy go-to" rotation.

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    Also a favorite. Tomato water pasta is quite similar and just as classic. Well done!

    Sent from my Pixel 6 Pro using Tapatalk

  14. #6464
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    Kakuni (Japanese braised pork belly). Yum.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #6465
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    Simple outdoor summer cooking

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  16. #6466
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    ^^^^Nothing like a fuckin' ribeye.

    Continuing with the ethnic theme, tonight was kefta, tzatziki, salad. So good. Pic doesn't do justice.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #6467
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    Quote Originally Posted by Thaleia View Post
    Simple outdoor summer cooking

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    Damn…I’m getting a seared steak woody!
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  18. #6468
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    Not much marbling but I couldn't resist that steak - $4.84 CAD at a local Asian grocer. I'm not a huge steak eater, I'd usually split something like that with the better half (and have a bit left over) but I absolutely devoured that thing last night.

  19. #6469
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    Quote Originally Posted by Thaleia View Post
    Not much marbling but I couldn't resist that steak - $4.84 CAD at a local Asian grocer. I'm not a huge steak eater, I'd usually split something like that with the better half (and have a bit left over) but I absolutely devoured that thing last night.
    The grilled 'maters are a nice addition...

  20. #6470
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    Sexy summer grill season is here!!!! Looking great!!!

    Sent from my SM-G988U using Tapatalk

  21. #6471
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    I've been taking some notes on 2022 summer food trends recently.

    A bit long winded, but here's what I've got so far. Wondering if anyone else is noticing interesting trends for the rest of summer?



    Produce aisle:

    Fresh coconut chunks in fruit salad

    Roasted green chile guacamole

    Baby broccoli, broccoli rabe, broccoli stem

    Celery root, black radish, rutabaga

    Multicolor carrots and multicolor cauliflower

    Lions mane, maitaki, and poppini mushrooms

    Edible flowers

    Wasabi microgreens

    Spagetti squash cold pasta salads

    Chimichurri

    .

    Meat aisle:

    Clean tasting meat

    Using salmon as a meat substitute

    Fish steaks

    Grilled whole snapper

    Fish poached in sugarwater as a lobster substitute

    Homemade bacon

    Using every part of the animal

    .

    Cheese aisle:

    Raw milk cheese

    Grilling cheese like halloumi

    Baked feta in 1 pot pasta dishes

    Black truffle cheeses

    .

    Bakery aisle:

    Stuffed bao

    Homemade sourdough

    Rosemary breads



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  22. #6472
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    Roasted green chile guac sounds very good.

  23. #6473
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    Quote Originally Posted by larilinesign View Post
    You always have to write your life story before you post the recipe
    Have you considered a career as a Yelp reviewer?


    Quote Originally Posted by BobMc View Post
    Been making potato chips a lot lately. Party size bag of Lay’s=$4.99, 10 pound bag of potatoes=$3.99. Peel, mandolin, soak, blot dry, spray with canola oil and air fry or convection oven bake. The air fryer ones come out better but the oven works better for bulk.

    Made half sea salt and half sea salt and cracked pepper…

    Attachment 419974

    They usually get eaten quicker than I can make them.
    I should give those a try.

    A while back I tried making pasta chips in the air fryer. Cook pasta, drain, toss with olive oil and parmesan cheese/spices, then air fry til crisp. These also disappear quicker than you can make them.

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  24. #6474
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    Quote Originally Posted by evdog View Post
    <snip>

    A while back I tried making pasta chips in the air fryer. Cook pasta, drain, toss with olive oil and parmesan cheese/spices, then air fry til crisp. These also disappear quicker than you can make them.

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  25. #6475
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    Quote Originally Posted by KQ View Post
    This is kinda cool:

    Supercook.com has a recipe generator that will help you make good meals with whatever you have at home. 
    interesting. whenever the wife leaves town i try and use up whatever's been sitting in the pantry awhile or about to go bad in the fridge before hitting the store. may give this a try.

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