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Thread: Watcha cookin'?

  1. #4276
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    Quote Originally Posted by Danno View Post
    So, re that fried rice video. Was watching the Chef Show last night, and Roy Choi was making fried rice! He used olive oil, he put the scallions in first and not as garnish, he used butter, he did not make it in a wok. I don't think that guy, uncle whatever, could criticize him as not Asian as easily as he criticizes Jamie Oliver.
    I actually listened to an interesting conversation with a couple of. Niners chefs and Kenny Lopez-Alt about wok cooking the other day. They were saying how in America we are only used to eating restaurant style Cantonese cooking which is a super narrow view of Chinese food. Same as you wouldn’t expect a restaurant style steak from home you shouldn’t expect that specific style of food when you cook on your house equipment. (Well not you dentists who all have industrial Viking ranges )

  2. #4277
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    Quote Originally Posted by Danno View Post
    So, re that fried rice video. Was watching the Chef Show last night, and Roy Choi was making fried rice! He used olive oil, he put the scallions in first and not as garnish, he used butter, he did not make it in a wok. I don't think that guy, uncle whatever, could criticize him as not Asian as easily as he criticizes Jamie Oliver.
    Maybe it's a Korean thing? Did he put the whole scallion in, or just the whites? Treating the whites and greens separately is pretty common. And we are talking about the guy who's famous for putting Korean short ribs in tacos, after all. Something tells me he didn't drown it in water halfway through.

    I get the impression that Uncle Roger will sling shit at anyone regardless of race or ethnicity.

    Quote Originally Posted by Supermoon View Post
    Same as you wouldn’t expect a restaurant style steak from home
    I virtually never order steak at restaurants because the ones I make at home are usually better.

  3. #4278
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    Quote Originally Posted by Dantheman View Post
    Maybe it's a Korean thing? Did he put the whole scallion in, or just the whites? Treating the whites and greens separately is pretty common. And we are talking about the guy who's famous for putting Korean short ribs in tacos, after all. Something tells me he didn't drown it in water halfway through.
    I definitely saw a lot of green, so it wasn't just the whites, but it's not a traditional cooking show so I can't be sure how much was white vs green. It's a great show, or at least I really enjoy it.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "I'd eat a bag of Dicks and wash it down with a Coke any day." - iceman

  4. #4279
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    Quote Originally Posted by DeepHelmet View Post
    Attachment 344276
    Ribeye roast on the smoker. I’m not a hero often in my house, but I was this night.
    BRB, off to pull a Toobin (or is it a Giuliani now?)

    and a bottle of Achavel Ferrer?

    Very well done.

  5. #4280
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    Quote Originally Posted by Danno View Post
    So, re that fried rice video. Was watching the Chef Show last night, and Roy Choi was making fried rice! He used olive oil, he put the scallions in first and not as garnish, he used butter, he did not make it in a wok. I don't think that guy, uncle whatever, could criticize him as not Asian as easily as he criticizes Jamie Oliver.
    Roy Choi is a classically trained American chef and when you watch him cook he mixes in quite a bit of western ingredients and techniques. Fried rice can be made a million different ways and using a wok doesn't work very well unless you have high intensity circulating heat. Both Choi and David Chang are viewed by Americans as Korean chef's but they're not. Most Korean food they make has been westernized .

  6. #4281
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    Quote Originally Posted by fatnslow View Post
    Roy Choi is a classically trained American chef and when you watch him cook he mixes in quite a bit of western ingredients and techniques. Fried rice can be made a million different ways and using a wok doesn't work very well unless you have high intensity circulating heat. Both Choi and David Chang are viewed by Americans as Korean chef's but they're not. Most Korean food they make has been westernized .
    I know that. My only point was that "Uncle Roger" and that stupid video don't address the most important thing: does it taste good. Choi and Chang clearly make great tasting food, which is the whole point, not whether it was made the way Uncle Roger's grandma made it.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "I'd eat a bag of Dicks and wash it down with a Coke any day." - iceman

  7. #4282
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    Look at this FUGLY healthy cookie haha

    Whole organic oats, whey protein, pb2, organic salt free peanut butter, stevia, cinnamon, pumpkin pie spice, a few mini semisweet c chips, little vanilla extract, 1/3 c organic gluten free flour, baking powder, salt, 1 whole egg - one white, walnut, craisin, no sugar added cashew milk, a little organic no sugar added apple sauce.

    I think that's it


  8. #4283
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    Quote Originally Posted by tgapp View Post
    i'm ready to be kicked off of tgr for this one, but we just made a huge batch of liver 'n onions crepes that we freeze and use for meal prep. homemade crepes, and liver from our cowshare. it's both super tasty and super healthy.

    Attachment 343296

    might not be everyone's cup of tea but it certainly is mine.
    My childhood preconceptions of liver have 180d. I just don't have the time to find quality shipped to me

  9. #4284
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    Quote Originally Posted by delco714 View Post
    My childhood preconceptions of liver have 180d. I just don't have the time to find quality shipped to me
    You would have liked the liver I ate as a kid. I too don't have time to track down the good stuff.

  10. #4285
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    Quote Originally Posted by delco714 View Post
    Look at this FUGLY healthy cookie haha

    Whole organic oats, whey protein, pb2, organic salt free peanut butter, stevia, cinnamon, pumpkin pie spice, a few mini semisweet c chips, little vanilla extract, 1/3 c organic gluten free flour, baking powder, salt, 1 whole egg - one white, walnut, craisin, no sugar added cashew milk, a little organic no sugar added apple sauce.

    I think that's it

    Looks like squirrel shit.

    How'd it taste?

  11. #4286
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    Quote Originally Posted by JimmyCarter View Post
    Looks like squirrel shit.

    How'd it taste?
    Right?
    Honestly, they had a decent chew, spongey maybe? Taste probably could have been boosted a little by adding more of some. It was a little mild but would satisfy a baked goods craving for sure

  12. #4287
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    Simple, easy, tasty:


  13. #4288
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    Pork Chop night. Served with cheesy baked mushrooms, grilled eggplant and some OreIda potato product. A can of Radeberger, too, which didn't make it into the pic.
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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

  14. #4289
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    Mushrooms and onions sauteed in butter. Not really sure what I'm gonna do with them but feeling like I can't really go wrong.Click image for larger version. 

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    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "I'd eat a bag of Dicks and wash it down with a Coke any day." - iceman

  15. #4290
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    ^^^ Cheesesteaks?

  16. #4291
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    Quote Originally Posted by Danno View Post
    Mushrooms and onions sauteed in butter. Not really sure what I'm gonna do with them but feeling like I can't really go wrong.Click image for larger version. 

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    I admire your commitment.

  17. #4292
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    Quote Originally Posted by Danno View Post
    Mushrooms and onions sauteed in butter. Not really sure what I'm gonna do with them but feeling like I can't really go wrong
    You can never go wrong. For the first few years or so of our relationship my wife would walk into the kitchen to see me sautéing onions and mushrooms and ask “what’s for dinner?” My reply was almost always “not sure yet...”

    We’ve been together 12 years now and she doesn’t ask anymore. Trust the process

  18. #4293
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    1.6# strip:

  19. #4294
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    Stakes!

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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.

  20. #4295
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    Mmmmmm

  21. #4296
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    jalapeno poppers
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  22. #4297
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    and A5 Wagyu.
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    Sent from my SM-G935P using TGR Forums mobile app

  23. #4298
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    hmmm. big pan or small meat.... hard tellin’ not knowin’.

  24. #4299
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    Tuscan black pepper beef stew with roasted carnival squash. Click image for larger version. 

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  25. #4300
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    Quote Originally Posted by m2711c View Post
    hmmm. big pan or small meat.... hard tellin’ not knowin’.
    Yes.
    Small steak, sliced up and cooked in batches

    Click image for larger version. 

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