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Thread: Watcha cookin'?

  1. #5676
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    Quote Originally Posted by oftpiste View Post
    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.
    This is stupid. Just sayin. Laps.
    Is it radix panax notoginseng? - splat

  2. #5677
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    I did say I was stoopid! but I figured the guy who owns the good restaurant, cooking large quantities of incredible (often braised) food, might have an idea what he was talking about. Works for me, but you do you!
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  3. #5678
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    Quote Originally Posted by oftpiste View Post
    . Never have figured out how to multi-quote.
    Lower right little icon with a + sign adds to the quote buffer until you "reply with quote", then it spits them all out.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  4. #5679
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    Thanks buster... will try....

    meanwhile, Kune Kune pork loin, (raised by GF), pan roasted. The fat is offthefuckinghook. 4 slices and I'm done. SO rich.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  5. #5680
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    Quote Originally Posted by Buster Highmen View Post
    Lower right little icon with a + sign adds to the quote buffer until you "reply with quote", then it spits them all out.
    However, you must immediately remember to go back and uncheck them or they will continue to be part of anything else you quote in that thread.

  6. #5681
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    Quote Originally Posted by MakersTeleMark View Post
    This is stupid. Just sayin. Laps.
    You're still on this?

    While it doesn't make complete sense to me, if this is what Marcella Hazan dictates in her recipe, who am I to object?

  7. #5682
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    Quote Originally Posted by Thaleia View Post
    You're still on this?

    While it doesn't make complete sense to me, if this is what Marcella Hazan dictates in her recipe, who am I to object?
    An independent thinker who doesn't cow tail to demigods.

    I was making arroz con pollo last night in a dutch oven. If a recipe ever said to brown the chicken in another pan then add it to the pot, I'd LMAO.
    Is it radix panax notoginseng? - splat

  8. #5683
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    Quote Originally Posted by Thaleia View Post
    You're still on this?

    While it doesn't make complete sense to me, if this is what Marcella Hazan dictates in her recipe, who am I to object?
    thaleia whatever the fuck you did looks delicious

    if u take a lap i am liable to come over and steal that osso buco off ur plate

  9. #5684
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    Thanks.

    Now if I could just figure out wtf cow tail means. Thinking he meant kowtow, but again, who am I to question lol.

  10. #5685
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    Quote Originally Posted by Thaleia View Post
    Thanks.

    Now if I could just figure out wtf cow tail means. Thinking he meant kowtow, but again, who am I to question lol.
    It's an oxtail joke.
    Is it radix panax notoginseng? - splat

  11. #5686
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    Click image for larger version. 

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    Grilled soy-basted Chicken thighs w spicy cashews. It's stupid easy. Prob should have some lime wedges as well.

    ETA The spicy cashews are great. 1/2C cashews w 2 T siracha baked at 350F for 20 mins. Best to do the cashews on foil. Peanuts work well for less $$ than cashews too.

  12. #5687
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    Quote Originally Posted by oftpiste View Post
    Thanks buster... will try....

    meanwhile, Kune Kune pork loin, (raised by GF), pan roasted. The fat is offthefuckinghook. 4 slices and I'm done. SO rich.
    That looks amazing. I gotta find a loin with that much fat on it.

  13. #5688
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    Quote Originally Posted by tetzen View Post
    I gotta find a loin with that much fat on it.
    Boomer is that you

  14. #5689
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    You won't commercially. Find a local producer if you can. A few raise the Kune Kune's. They're known for the quality ion the fat. I had another one tonight.

    Quote Originally Posted by Buster Highmen View Post
    Lower right little icon with a + sign adds to the quote buffer until you "reply with quote", then it spits them all out.
    Quote Originally Posted by tetzen View Post
    That looks amazing. I gotta find a loin with that much fat on it.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #5690
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    Quote Originally Posted by oftpiste View Post
    You won't commercially. Find a local producer if you can. A few raise the Kune Kune's. They're known for the quality ion the fat. I had another one tonight.
    Looks like it's worth trying!


    Gnudi finished in pork, sage, and butter tonight. Pretty damn rich. Click image for larger version. 

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  16. #5691
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    Smoked tri tip chili on deck for a gathering tonight.
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    Sent from my iPhone using TGR Forums

  17. #5692
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    Goddamn


    Sent from my iPhone using TGR Forums

  18. #5693
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    Tri tip is in my top 3 cuts of beef. So much beefy flavor.
    Is it radix panax notoginseng? - splat

  19. #5694
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    Pretty stylish hats too.


    Sent from my iPhone using TGR Forums
    If we're gonna wear uniforms, we should all wear somethin' different!

  20. #5695
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    Elk backstop with potatoes, peppers, onions and red cabbage

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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  21. #5696
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    Just a quick homemade bolognese
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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  22. #5697
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    Quote Originally Posted by schindlerpiste View Post
    Just a quick homemade bolognese
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    That pile of Parmesan is making me thirsty

  23. #5698
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    Quote Originally Posted by schindlerpiste View Post
    Just a quick homemade bolognese
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    I’ll be right over


    Sent from my iPhone using TGR Forums
    I need to go to Utah.
    Utah?
    Yeah, Utah. It's wedged in between Wyoming and Nevada. You've seen pictures of it, right?

    So after 15 years we finally made it to Utah.....


    Thanks BCSAR and POWMOW Ski Patrol for rescues

    8, 17, 13, 18, 16, 18, 20, 19, 16, 24, 32, 35

    2021/2022 (0/2)

  24. #5699
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    There's no such thing as a "quick" Bolognese...


  25. #5700
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    Probably 2hrs (which is quick for a bolognese)
    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

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