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Thread: Watcha cookin'?
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06-22-2020, 11:58 AM #3776
Went with a tri-tip, veggies, and salad with copious amounts of beer.You know, you can swear on this site. Fuck, shit bitch. See?
A gun is like a parachute. If you need one, and don’t have one, you’ll probably never need one again
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06-24-2020, 11:00 PM #3777
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06-25-2020, 07:53 AM #3778
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06-25-2020, 09:50 AM #3779
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06-25-2020, 11:27 AM #3780
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06-25-2020, 11:20 PM #3781
It's a no fucking around kinda night.
T bone and some garden greens.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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06-26-2020, 11:37 AM #3782
Anyone use duck eggs for cooking? I ended up with a bunch from a friend that has a couple of ducks. I like eggs, but I am not a big fan of the yolk and I know duck eggs have bigger yolks and more fat content. Anyone use them for baking?
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06-26-2020, 11:39 AM #3783
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06-26-2020, 12:29 PM #3784
Ya, substitute like 1 duck eggs for two or three chicken eggs; no difference otherwise.
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06-26-2020, 12:38 PM #3785
You should soft-boil those duck eggs, wrap them in sausage, and deep-fry them.
God those would be tasty, I'd wager.
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06-27-2020, 10:17 AM #3786
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06-27-2020, 10:20 AM #3787
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06-27-2020, 05:29 PM #3788Registered User
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What's a good, quick, simple (simple as in healthy) way to cook a potato in a crockpot/grill/oven? Multiple ideas are great...
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06-27-2020, 05:47 PM #3789
45 minutes at 400 degrees.... done.
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06-28-2020, 11:01 AM #3790
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06-28-2020, 07:14 PM #3791
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06-28-2020, 07:50 PM #3792Registered User
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School me on types you like and why? Looking for ideas to add to breakfast eggs + sides for dinners. I started cooking a month or two ago and have had good luck figuring out a bunch of dishes so far, but my potato game sucks. Mashed and baked options aside (punny!), what works?
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06-28-2020, 08:15 PM #3793
It's a "horses for courses" thing. Different varieties of potatoes have different amounts and types starch (amylose vs. amylopectin), so they cook up very differently. Russets (higher starch overall, more amylose) are best for baked potatoes, fries, hash browns and mashed potatoes. "Waxy" potatoes like reds and Yukon golds (less total starch, more amylopectin) are better for roasted potatoes, home fries, potato salads (and all cold applications), and gratins.
Here's one kickass recipe and some general potato science:
https://www.seriouseats.com/2016/12/...toes-ever.html
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06-29-2020, 12:19 AM #3794
I was given a George foreman and didn’t know what to do with it till Mrs Roo told me to cook bacon on it. Wait maybe it was Sprite. Long time ago. Anyway, that was an awesome suggestion, and then I started cooking potatoes on it. 7 minutes on 400, nice crispy home fry rounds. I’ve since worn out the foreman, haven’t replaced yet, and so I’m eating a lot of boiled potatoes. Mashed potatoes without the mashing. Cook a few cups at a time of diced potatoes, save in fridge, put some in cast iron in the morning with bacon fat, crispy potato cubes.
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06-29-2020, 08:59 AM #3795
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06-29-2020, 09:33 AM #3796
No waffle iron. I could eat sweet breads all day. And sweet breads with maple syrup. But I try to keep it at a minimum.
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06-29-2020, 09:47 AM #3797
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06-29-2020, 11:18 AM #3798Registered User
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Fantastic, thanks. I haven't parbolied potatoes before putting them in the oven, maybe that's my overall issue besides just being a noob. That site looks great, is that your go-to for cooking? And how do you know so much about the science of food btw?
Duck fat, huh. I had no idea...
How long do they stay 'well' in the fridge? It would be nice to cook a bunch at once then re-heat in the mornings like you are doing.
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06-29-2020, 11:55 AM #3799
If you don’t want to parboil you can microwave for like 5 min to partially cook and then finish however you want. Works with all dense root vegetables
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06-29-2020, 12:38 PM #3800
The alkaline parboil will create over-the-top crispy potatoes, but I'm generally of the opinion that it's pretty hard to truly fuck up basic roasted potatoes. Just don't do it with Russetts, they'll be pale and mealy. In the same vein, don't make a basic baked potato with reds or yukons, you won't get that dry fluffy interior you want from a baker.
Food science knowledge mostly comes from a lot of time watching Alton Brown back in the day, plus a lot of time reading stuff from Serious Eats/Food Lab and Cooks Illustrated/ATK. Serious Eats is usually my first stop if I'm looking to cook something new and need a recipe.
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