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Thread: Watcha cookin'?

  1. #6551
    Join Date
    Mar 2016
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    Warm parts of the St. Vrain
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    Basic burger. The angle makes the proportions look sillier than it was IRL.

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    Corn. The real goodness needed no cooking, that little hot house tomato.

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    And my GF kinsh making efforts:

    King size lol:

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    More mini sized:

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    They smell sooooo good. Well, cheers!!


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    If we're gonna wear uniforms, we should all wear somethin' different!

  2. #6552
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    Mar 2016
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    Watcha cookin'?

    Moar knishes!! GF is trying to dial these in. I can’t stop eating them.

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    Last edited by Jong Lafitte; 08-04-2022 at 04:04 PM.
    If we're gonna wear uniforms, we should all wear somethin' different!

  3. #6553
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    Watcha cookin'?

    I’m watching the oven and can’t figure how to change the channel. Not my favorite Mellencamp.

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    Better:

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    My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

    Looks like I got em out at the proper time. Lemme Challah at ya!!!

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    If we're gonna wear uniforms, we should all wear somethin' different!

  4. #6554
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    Greg_o
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    I'm no baker but damn I'd say you had that timed to the second!

  5. #6555
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    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by Jong Lafitte View Post
    I’m watching the oven and can’t figure how to change the channel. Not my favorite Mellencamp.

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    Better:

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    My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

    Looks like I got em out at the proper time. Lemme Challah at ya!!!

    Click image for larger version. 

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    Shalom!

  6. #6556
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    Dec 2016
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    Quote Originally Posted by Jong Lafitte View Post

    My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.

    Looks like I got em out at the proper time. Lemme Challah at ya!!!
    You gonna get FAT.













































































    You lucky bastard.

  7. #6557
    Join Date
    Nov 2002
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    Behind the Zion Curtain
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    4,446
    To celebrate it not being in the high 90’s I decided to make it a soup weekend.

    Made french onion soup last night. Prepared some baguette crisps before slicing onions, oldest son came over and helped himself to what he thought was a bruschetta base, heh. “WTF, these things are rock hard!”

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    Sliced the onions (garden KQ onions) and put them with a stick of butter in a dutch oven covered for 25 minutes.

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    Slipped them into a 400 degree oven for a spell.

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    Deglazed with a bit of the only wine I had, cabernet, let the wine simmer off.

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    Added the usual ingredients, everyone in the pool, simmered for a couple hours. When it was ready I ladled into bowls, topped it with two of the crisps and put a slab of gruyere on top. That shit went under the broiler until the cheese was melty and browned.

    OMG

    I ate too much before taking a pic.

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    Today was tortilla soup day. Grabbed a few Anaheim’s and a Jalapeño from the garden, couple of store bought peppers, some chicken and the char was on.

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    Started it simmering with a whole lot more stuff.

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    I’m about three hours in, getting full on my taste samples. I may take it to work for the guys tomorrow.

  8. #6558
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    slc
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    Yeah Bob.

  9. #6559
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    Dec 2016
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    In a van... down by the river
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    Homemade gnocchi this evening in an Italian sausage/gorgonzola cream sauce.

    I should have taken a picture.

  10. #6560
    Join Date
    Feb 2014
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    1,209
    Followed Bob's lead and made soup, carrot and cilantro.

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    This white boy is still trying to figure out how different cultures use spice and where the dividing lines are.

    I seasoned the base with cumin, coriander, cayenne, dried jalapeno from last season, and tumeric.

    The salsa was red onion, jalapeno, serrano, radish, and lime. The radish was a late addition because I have been loving carrots and radish together after a particularly exquisite meal this summer.

    Did I blow it? Mix Mexico and North Africa?

  11. #6561
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    Dec 2012
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    I can still smell Poutine.
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    Fusion!

  12. #6562
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    Sep 2006
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    Fraggle Rock, CO
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    Deck risotto
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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.

  13. #6563
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    Jul 2002
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    Suckramento
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    Quote Originally Posted by Cruiser View Post
    Deck risotto
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    Teak or redwood?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  14. #6564
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    Sep 2006
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    Fraggle Rock, CO
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    Neither. Fresh green veg, ftw!
    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. #6565
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    Jul 2002
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    Suckramento
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    Watcha cookin'?

    Bavette…SP garlic fresh herbs garlic

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    Onto the infrared burner….

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    Butter, cover let sit….

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    Medium rare goodness. Drinking a Lodi field blend, from Hook or Crook, which is the second label for Thomas Allen Winery. 5.99 @ Costco and really tasty
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  16. #6566
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    Jan 2022
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    Oregon
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    381
    Quote Originally Posted by irul&ublo View Post
    Bavette…SP garlic fresh herbs garlic

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    Onto the infrared burner….

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    Butter, cover let sit….

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    Medium rare goodness. Drinking a Lodi field blend, from Hook or Crook, which is the second label for Thomas Allen Winery. 5.99 @ Costco and really tasty
    Is that a tri tip cut?

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  17. #6567
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    May 2016
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    Quote Originally Posted by larilinesign View Post
    Is that a tri tip cut?

    Sent from my SM-G988U using Tapatalk
    Google said “Bavette” is flank steak.

  18. #6568
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    Dec 2012
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    I can still smell Poutine.
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    Quote Originally Posted by billyk View Post
    Google said “Bavette” is flank steak.
    DDG said it is NOT flank steak, that it is flap steak, or "butcher's cut", which is further forward on the animal.

  19. #6569
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    Suckramento
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    Watcha cookin'?

    Quote Originally Posted by billyk View Post
    Google said “Bavette” is flank steak.
    Yes and no. What the French and other Euros refer to as flank is the bavette. It comes from the bottom part of the sirloin. It is right next to the flank. It is often called flap meat, and has a looser texture from what we call flank. Much like hanger or skirt. Hanger and skirt both come from the plate. Hanger is what is called butchers steak.

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    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  20. #6570
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    May 2016
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    3,185
    Well that google is really fucked up, then. Glad I did not make that mistake. :-)

  21. #6571
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    Oct 2006
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    8530' MST/200' EST
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    No pics. Devoured too fast.
    Butterflied a small elk roast to a “flank” asada type piece of meat. Marinated in soy, fish sauce, honey, sriracha garlic, pepper, and a touch of veg oil. Basted with some farmers market sriracha-garlic honey, hot hot grill.
    Sautéed some asparagus, grilled some peaches, tossed them with arugula and spinach, red onion, grape tomatoes, feta, walnuts. A+


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

  22. #6572
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    It's peach season... gonna try some blue cheese/prosciutto wrapped grilled peaches tomorrow.

  23. #6573
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    Jan 2017
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    on the banks of Fish Creek
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  24. #6574
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    Oct 2002
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    Shadynasty's Jazz Club
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    Watcha cookin'?

    Totally cheating, I know, but I thought this was kinda genius. Build a bucket online, pickup, and steam at home.

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    Remind me. We'll send him a red cap and a Speedo.

  25. #6575
    Join Date
    Apr 2006
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    Wasatch
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    6,759
    ^^^well played on the boil. Looks tasty. What time is dinner?


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    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 (13/15)

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