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Thread: Watcha cookin'?

  1. #6326
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    The way to do an easy eggs benny is with the “mug / microwave / immersion blender” hollandaise method and the “stove off and cover” poach method.

    If you try to do a traditional light simmer poach and double boiler hollandaise, you’re gunna fuck something up.


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  2. #6327
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    Quote Originally Posted by nickwm21 View Post

    If you try to do a traditional light simmer poach and double boiler hollandaise, you’re gunna fuck something up.


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    The gf has this locked down. Pretty impressive for someone who has burnt soup in the past.

  3. #6328
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    Quote Originally Posted by plugboots View Post
    Attachment 415826
    JHC, I love hash browns.
    Holy fuck well done. What's the secret?

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  4. #6329
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    Watcha cookin'?

    Quote Originally Posted by tgapp View Post
    Holy fuck well done. What's the secret?

    Sent from my Pixel 6 Pro using Tapatalk
    I do the “Chef Show”, (Jon Favreau), recipe, but I flip the whole pan at once.
    Like I’m a professional chef, eh?
    Last edited by plugboots; 05-15-2022 at 03:31 PM.
    Well maybe I'm the faggot America
    I'm not a part of a redneck agenda

  5. #6330
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    When in doubt, add butter.

  6. #6331
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    This
    Well maybe I'm the faggot America
    I'm not a part of a redneck agenda

  7. #6332
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    Quote Originally Posted by jackattack View Post
    When in doubt, add butter.
    That's what she said.

  8. #6333
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    Kal bi!

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  9. #6334
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    Quote Originally Posted by Thaleia View Post
    Kal bi!

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    Fuck. I'll be there as soon as I can now that I don't need to test to cross the border.

  10. #6335
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    Quote Originally Posted by Thaleia View Post
    Kal bi!

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  11. #6336
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    Quote Originally Posted by riser4 View Post
    Fuck. I'll be there as soon as I can now that I don't need to test to cross the border.
    Always more room at this table.

    Quote Originally Posted by skaredshtles View Post
    I was going to make a smart ass comment about his dish dating thousands of years but apparently it's only been a thing since the 18th century, which is fairly recent in terms of food history.

  12. #6337
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    We live for smart ass comments.

  13. #6338
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    Catch lake trout, make paella.

  14. #6339
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    Is that John Daly on the end of the dock?
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  15. #6340
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    Quote Originally Posted by irul&ublo View Post
    Is that John Daly on the end of the dock?
    Nah, he’s got a little more of a “racist Santa” vibe these days

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  16. #6341
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    Quote Originally Posted by leroy jenkins View Post
    Also, leftover chicken pot pie with eggs and bacon and maybe hollandaise (on the side) is fucking awesome for breakfast. Add a small filet oscar and some roasted potatoes and its just fucking heaven.
    this sounds like 3 meals
    please tell me this isn’t one

  17. #6342
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    He did say a small filet
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  18. #6343
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  19. #6344
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    Lemon chicken skewers…

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  20. #6345
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    Nice. I need to plant some green onions some time.

    Speaking of grilling, anyone have recommendations for a fish/ veggie basket? Looking to grill more fish this year and wondering if they’re worth looking into.

  21. #6346
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    Quote Originally Posted by JimmyCarter View Post
    Nice. I need to plant some green onions some time.

    Speaking of grilling, anyone have recommendations for a fish/ veggie basket? Looking to grill more fish this year and wondering if they’re worth looking into.

    A good tool for fish is one of these hamburger deals.

    Like this one:
    https://ocean-supply.com/rome-indust...mburger-grill/


    Or this more expensive one. (Corona brand)
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  22. #6347
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    If I have a filet w skin on, I put the skin side on the grill and never turn it over. When done slip the spatula btwn skin and meat, and take the meat only off the grill. I close the bbq lid so it's more roasted than grilled but it works. It's a great technique w Chilean Sea Bass or other fatty fish.

    Swordfish, shark, and tuna steaks come out fine when placed directly on a hot grill if the steak is left alone to sear. Cook it 2/3 the way through turn over and complete the cooking. It works better for thicker steaks.

  23. #6348
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    Quote Originally Posted by JimmyCarter View Post
    Nice. I need to plant some green onions some time.

    Speaking of grilling, anyone have recommendations for a fish/ veggie basket? Looking to grill more fish this year and wondering if they’re worth looking into.
    The Weber veggie basket work good for veggies. If it's hot out and I want to grill a flaky fish, I've been just going with a foil pouch. And like Sinner said- fish steaks go on grill.

  24. #6349
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    Quote Originally Posted by BobMc View Post
    Lemon chicken skewers…

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    Summer is here!

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  25. #6350
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    Quote Originally Posted by Hopeless Sinner View Post
    If I have a filet w skin on, I put the skin side on the grill and never turn it over. When done slip the spatula btwn skin and meat, and take the meat only off the grill. I close the bbq lid so it's more roasted than grilled but it works. It's a great technique w Chilean Sea Bass or other fatty fish.

    Swordfish, shark, and tuna steaks come out fine when placed directly on a hot grill if the steak is left alone to sear. Cook it 2/3 the way through turn over and complete the cooking. It works better for thicker steaks.
    Salmon fillet with skin works fine on my grill. Make sure it is hot, clean, and well oiled, 1.5 minutes on the non-skin side, 1.5 to 3 minutes on the skin side. A very large spatula is key. And the fillet needs to go perpendicular to the grill grates. Works best on a the good thick grill grate. By perpendicular I mean imagine the whole fish lying there.

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