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Thread: Watcha cookin'?

  1. #2976
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    Quote Originally Posted by Bobby Stainless View Post
    Finishing up a pork tenderloin for a sandwich right meow. Whole chicken and some wings on the Egg for tonight.
    Do you find this funny, meow?

  2. #2977
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    Mexi slaw and grilled thighs smothered in roasted tomato-arbol chile salsa.

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  3. #2978
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    Quote Originally Posted by Bobby Stainless View Post
    Finishing up a pork tenderloin for a sandwich right meow. Whole chicken and some wings on the Egg for tonight.
    I'm not a sous vide fanatic, but there are certain things it's really good for. Pork tenderloin is one of them - you can get it perfectly pink and tender edge to edge every time, with a nice sear in a cast iron pan (or a screaming hot grill) afterwards. I do it at 140 and it's amazing.
    Outlive the bastards - Ed Abbey

  4. #2979
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    Quote Originally Posted by yellofin View Post
    Almost any fresh fish will do
    Fluke
    Stripe bass
    Scallops
    Black Sea bass
    Kampachi
    Hamachi
    Tuna
    I would not use oily fish like salmon
    Great olive oil and salt like Fleur de Sel is the key to any great dish
    Nice. I made scallop ceviche recently and it was really good and perfect for summer. This looks like another great option.


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  5. #2980
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    Ceviches are yummy

    How about some goat wraps?
    Goat shoulder slathered in ancho chile mole
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    Roast at 300F in covered dutch oven until the meat falls apart
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    Throw into tortillas with avacados, cotija or queso fresco, pickled onions, salsa and whatever else tickles your fancy
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    Serving suggestion
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    Check Out Ullr's Mobile Avalanche Safety Tools for iOS and Android
    www.ullrlabs.com

  6. #2981
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    Oh hellll yes!

  7. #2982
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    Quote Originally Posted by Buke View Post
    Frittata: Bacon, Red Onion, Spinich, Tomato, zucchini, and Cheddar. For whatever reason, I'd never made a frittata before. This won't be my last.
    Attachment 291924
    So easy, so clutch

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  8. #2983
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    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  9. #2984
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    Holy shiat is that your cow...?

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  10. #2985
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    Suckramento
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    Watcha cookin'?

    Digitaldeath will be right over with a big pot to boil all that stuff up for you
    Last edited by irul&ublo; 08-22-2019 at 09:04 PM.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  11. #2986
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    Quote Originally Posted by Undertow View Post
    Holy shiat is that your cow...?

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    Time to boil some steaks!

  12. #2987
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    Quote Originally Posted by irul&ublo View Post
    Digitaldeath will be right over with a big pot to boil all that stuff up for you
    Chef : I was supposed to go to Paris, study at the Escoffier School. That's when I got my orders. Well, I joined the Navy. Heard they had better food. Cook school, that did it.
    Willard : Oh yeah? How's that?
    Chef : [mutters something] They lined us up in front of a hundred yards of prime rib. All of us, you know, lined up and looking at it. Magnificent meat! Really! Beautifully marbled... magnifique! Next thing, they're throwing the meat into these big cauldrons. All of it, boiling it. I looked inside, man, and it was turning gray. I couldn't fuckin' believe that one!
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  13. #2988
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    They put some huge soup bones in there. I guess I will boil those. Third time rebuilding my Egg and the dog always tears the cover off... So out the car goes and enter my meat lab.

    The rug really ties the room together.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  14. #2989
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    so civilized


    might get a little smoky in there though

  15. #2990
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    It does. Not from the cookers though.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  16. #2991
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    Seattle
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    rug should look nice with fiery fat stains on it.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #2992
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    Quote Originally Posted by oftpiste View Post
    rug should look nice with fiery fat stains on it.
    I think so too.

  18. #2993
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    Quote Originally Posted by Bobby Stainless View Post










    That pig pic on the side of the fridge is kind of fucked up

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  19. #2994
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    It's only fucked up if you are uncomfortable with the fact that eating meat entails killing a living, breathing, and in some cases cute (but nevertheless delicious) animal.
    Doesn't mean that much to me, to mean that much to you.

  20. #2995
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    ^^^this
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  21. #2996
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    Some of the best bacon I've ever had.
    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  22. #2997
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    Is there such a thing as extra bacon? Cuz I had some leftover strips from a different recipe and figured I'd just cook em up since the grill was hot anyway. Served with 2012 Qupe Bien Nacido hillside select Roussanne. Summer food!
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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.

  23. #2998
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    Quote Originally Posted by glademaster View Post
    It's only fucked up if you are uncomfortable with the fact that eating meat entails killing a living, breathing, and in some cases cute (but nevertheless delicious) animal.
    I'm being facetious.
    It's hilarious and I don't think anyone who would patron there would mind

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  24. #2999
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    Best 5 dollar steaks I've ever had.

    "I don't pretend to have all the answers, and I think there's something to be said for that" -One For The Road

    Brain dead and made of money.

  25. #3000
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    Forgot to snag a pic, but I used this recipe for Schnitzel and I'll tell you, it came out pretty dang authentic tasting. Not that frying pork out to be that hard, but there are some good tips in here.

    https://www.daringgourmet.com/tradit...ork-schnitzel/

    I think the suggested oil temp of 330f was just about right. Not very complicated but it does create a mess in the kitchen. Though battered anything tends to have that effect, especially in my small kitchen.

    Sorry its a bit ad heavy but oh well. Went with Kaesespaetzle as the side, that didn't come out as well because, due to an unexpected wait, I had to let the cooked noodles sit for a while before putting them in the fry pan. Still good though.

    Hot damn! I have a schnitzel recipe now. Yum!
    If we're gonna wear uniforms, we should all wear somethin' different!

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