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Thread: Watcha cookin'?

  1. #5701
    Join Date
    Sep 2005
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    No. Sautee garlic in OO. Remove. Sautee onion. Add 85/15 beef and pork chop meat. S&P. Fresh basil and parsley. Oregano. Re-introduce cooked garlic. Blanche 12-15 plum tomatoes. Cool, peel and remove jelly and seeds. Blend. Almost forgot, add a dash of red wine vinegar. Mix into meat and cook on med. heat for 20 min. A bit more salt. Reduce to high simmer. Boil water. When boiling add enough salt, so it tastes like the ocean. Add spaghetti. When done. Add big spoon full of pasta water to gravy. When pasta is done and straining, add a spoonful of gravy and parm to bottom of bowl. Add pasta Add remainder of gravy. Mix. Place on dish. Add pepperoncino and grated parm. BOOM!
    ENJOY!
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  2. #5702
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    Dec 2016
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    In a van... down by the river
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    I use a small portion of chicken livers mashed up as well as Parmesan rind in the sauce. I also have started using about a 1/2 cup of milk introduced early, and some fresh grated nutmeg introduced near the end.

    But I have to cook mine a minimum of 6 hours.

  3. #5703
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    Sounds nice! I didn't have time for a longer version. I also baked about 100 Christmas cookies today. See I love Christmas time thread. I get a pass, right?
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  4. #5704
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    Dec 2016
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    Quote Originally Posted by schindlerpiste View Post
    Sounds nice! I didn't have time for a longer version. I also baked about 100 Christmas cookies today. See I love Christmas time thread. I get a pass, right?
    Fuck Christmas. For the record.

    But I'd be willing to give you a pass, 'cause I love cookies and I love Bolognese...

  5. #5705
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    Jan 2016
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    Greg_o
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    Quote Originally Posted by JimmyCarter View Post
    That pile of Parmesan is making me thirsty
    That's not Parmesan. Or a Bolognese really. Not dissing, I would inhale that in the right mood.

  6. #5706
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    Dec 2016
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    In a van... down by the river
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    Quote Originally Posted by Thaleia View Post
    That's not Parmesan. Or a Bolognese really. Not dissing, I would inhale that in the right mood.
    Yeah... gotta start with a proper soffrito.

  7. #5707
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    Yes, that is why I said quick, and I should have called it meat sauce. ....Tasted good, though


    That is a good catch from the pic. I decided to go with Pecorino Romano. I have a block of Parmesean in the fridge, but didn't use it tonight. too lazy, I guess, but I do like the taste of Pecorino sometimes.
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  8. #5708
    Join Date
    Nov 2002
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    Behind the Zion Curtain
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    4,875
    In the spirit of not misrepresenting, doing some dehydrating.

    Alton Brown recipe, put in the Excalibur rather than the box fan. Big chunk of London broil, sliced thin and marinated in Alton’s list of stuff.

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    It should be delicious by tomorrow morning.

  9. #5709
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    Feb 2008
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    Seattle
    Posts
    609
    I'm not Jewish, but since it's Chanukah, latkes sounded like a nice side to a roasted chicken. Spatchcocked the chicken and brined in buttermilk and salt for 2 days. It was so juicy and flavorful, I don't think I need to ever look for another recipe.

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  10. #5710
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    Nov 2006
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    Seattle
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    Chicken thighs pan roasted in wine, lemon juice, lemon zest, sauce reduced then capers.
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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  11. #5711
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    Jan 2016
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    Greg_o
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    Chicken tikka masala

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  12. #5712
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    Oct 2003
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    slc
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    17,889
    I love breakfast


  13. #5713
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    Oct 2006
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    8530' MST/200' EST
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    4,396
    18 lbs of deer and elk bones turning into stock.

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    Sent from my iPhone using TGR Forums
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  14. #5714
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    Sep 2006
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    Fraggle Rock, CO
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    Lotta win these last few posts. Holy cow...
    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.

  15. #5715
    Join Date
    Oct 2006
    Location
    Bellevue
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    7,431
    Ube jam
    Toned down the sugar and coconut milk but it's still rich. Might not have thought this all the way through, I've got a ton.Click image for larger version. 

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  16. #5716
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    Sep 2005
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    Chicken and chorizo with rice and veggies
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    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  17. #5717
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    Quote Originally Posted by Phall View Post
    18 lbs of deer and elk bones turning into stock.

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    Sent from my iPhone using TGR Forums

    NIIICE!
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  18. #5718
    Join Date
    Oct 2006
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    8530' MST/200' EST
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    30 hours later it’s simmered, strained, cooled, skimmed, reduced, jarred, and in the freezer(no canning experience or equipment). Yielded about two gallons. Some light not reduced and some nice and dark and reduced halfway.


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    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  19. #5719
    Join Date
    Dec 2018
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    DownEast
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    Having a potluck Solstice bonfire/ Keith Richards birthday party this evening. Lil Smokies and Meatballs in the crockpot with a jar a BBQ sauce and Grape Jelly. Dump it all in and Voila’!
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  20. #5720
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    Jan 2008
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    livin the dream
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    Squaw Valley, USA

  21. #5721
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    Aug 2005
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    in the brew room
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    Quote Originally Posted by nickwm21 View Post
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    Yes please!


    Sent from my iPhone using TGR Forums

  22. #5722
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    Jan 2016
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    Greg_o
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    Yeah that looks so good I'd even put socks on.

    Lasagna

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  23. #5723
    Join Date
    Aug 2017
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    465
    Drool. Won't be done for another 90 minutes though.

  24. #5724
    Join Date
    Nov 2005
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    Pagosa Springs CO
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    995
    Quote Originally Posted by bonewrenched View Post
    Drool. Won't be done for another 90 minutes though.
    I have a 52oz one I'm going to reverse sear for Christmas dinner.

  25. #5725
    Join Date
    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by bonewrenched View Post
    Drool. Won't be done for another 90 minutes though.
    These days that's about $45.

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