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Thread: Watcha cookin'?

  1. #2901
    Join Date
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    on the banks of Fish Creek
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    the minimum ~mikey b sauce level has now been set.



    all should take notice of this...... and tailor their recipes accordingly.

  2. #2902
    Join Date
    Dec 2012
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    I smell poutine!!!
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    Quote Originally Posted by irul&ublo View Post
    Hour and a half for chicken half is majorly indirect. And Russets, arenít gross, properly oiled salted and roasted, you will have dried crispy skin, and toothsome goodness inside. Butter, kosher salt and med grind pepper only.

    If you donít like that, you are a troglodyte.
    Took the same time as in the oven, which is one thing I use the grill for in the summer. Oven roasting outside so it doesn't get any hotter inside than it has to. I did "pot roast" on the grill the night before. I seared the Chuck and wrapped it in foil to cook over on the cold side. The foil captured the juices nicely. That was a first. I'll probably go slower and lower next time.

  3. #2903
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    I smell poutine!!!
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    I'm not eating potatoes at the moment. Nor am I doing oil (beyond a measured amount that I have in salad dressing once a day) or butter. My father in law is 92 and from the Isle of Man. He won't eat a potato skin to save his life. The time I served grilled baby new potatoes to him, he sat there and scraped the skin off every one with his knife and fork. It was painful. I felt bad. And he practically ives on potatoes. His daughter learned from him. My daughter learned from her mother. My middle kid eats the skin, but he's 16 and would eat the foil and the plate too if I let him, just needs sriracha. The youngest kid won't eat potatoes. He and I had brown rice. So potatoes in foil was perfect for the trial run.

  4. #2904
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    Chicken breast marinated in fresh warmed garlic, oyster sauce, ketchup, barbeque sauce, ginger, stale pinot noir, mirin, fresh garden basil, salt, blueberry mash.
    Grilled, marinade poached, grilled, marinade poached.




    Debugging nasturtiums is nicer than debugging azure

    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  5. #2905
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    How was that '09 nsg holding up? Should have been pretty well mature at 10 years old...
    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.

  6. #2906
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    Quote Originally Posted by Cruiser View Post
    How was that '09 nsg holding up? Should have been pretty well mature at 10 years old...
    Really tasty. I don't agree with those that say red burgs don't age well, this one had a ton of life left, structured with good fruit. It's a Boudots as well, vineyard right next to Vosne.

    The '14 Gevrey Esmonin sang too.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  7. #2907
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    Sep 2006
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    Moroccan spiced pork tenderloin with cherries

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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.

  8. #2908
    Join Date
    Oct 2006
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    Bellevue
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    Too much Al pastor talk in the taco thread so I made something approximating it last night. No complaints from late night guests and there were no leftoversClick image for larger version. 

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  9. #2909
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    Quote Originally Posted by irul&ublo View Post
    If you donít like that, you are a troglodyte.
    https://youtu.be/sVem3i00rWQ


    Sent from my iPhone using TGR Forums

  10. #2910
    Join Date
    Nov 2002
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    Oat scones with dried cherries and hazelnuts hot out of the oven:

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    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  11. #2911
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    Oh dang. Those are purty with all their little nooks and crannies.
    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.

  12. #2912
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    Quote Originally Posted by Cruiser View Post
    Oh dang. Those are purty with all their little nooks and crannies.
    they turned out perfect - very tender and tasty!
    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  13. #2913
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  14. #2914
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    Fuck it, it's summer, but I'm craving meatloaf.


  15. #2915
    Join Date
    Feb 2005
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    This belongs in the annoy's me thread, but why has everyone in America forgot to use their fucking broiler? They store shit under there and never use it. It's a flame fest on top.

    Use that fucker.

    Signed,
    Broilermakers Union 970 of America

  16. #2916
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    Nov 2002
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    Cat eggs!


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    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  17. #2917
    Join Date
    Sep 2006
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    Pre green chile

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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.

  18. #2918
    Join Date
    Nov 2002
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    EWA
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    Everyone here cooks such great looking stuff. Wish we could have a real potluck instead of this virtual one.

    MTM - you get on with your bad self! LOL! I've been craving all kinds of heavy winter foods lately too like a nice big pan of Lasagne Bolognese.
    Kindness is a bridge between all people

    Dunkiní Donuts Worker Dances With Customer Who Has Autism

  19. #2919
    Join Date
    Jan 2004
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    the Low Sierra
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    Watcha cookin'?

    Green curry with turkey, apricots, green plums, carrots and jalapeŮos.

    Cook the fruit and veggies in the skillet for a bit.

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    Add leftover turkey, one can coconut milk and some green curry paste.

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    Simmer for a bit.

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    Serve over leftover rice with chard.

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    Yum
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  20. #2920
    Join Date
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    livin the dream
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    Quote Originally Posted by Cruiser View Post
    Pre green chile

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    Is that enchiladas with flour tortillas. Blasphemy!!


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  21. #2921
    Join Date
    Sep 2006
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    Yeah, they're about as Mexican as I am. But I'll be damned if they don't come out tasting delicious.

    Shred a Costco chicken, make stock with the carcass, make green chile with a Costco size can of hatch chiles and the stock, spray pan with Costco cooking spray and add skim coat of chile, roll shredded chicken with Costco shredded Mexican cheese blend in Costco (flour) tortillas, top with more chile, bake 425 for 30ish minutes. Feeds a crowd pretty good.
    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.

  22. #2922
    Join Date
    Sep 2009
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    PNW
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    Quote Originally Posted by KQ View Post
    Everyone here cooks such great looking stuff. Wish we could have a real potluck instead of this virtual one.
    Come up to Alpental this winter. Lot 4 is a constant potluck
    PE, Mechanical Engineering
    University of Bridger Bowl Alumnus
    Alpental Creeper

  23. #2923
    Join Date
    Sep 2009
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    Aftermath at Buster's placeClick image for larger version. 

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    PE, Mechanical Engineering
    University of Bridger Bowl Alumnus
    Alpental Creeper

  24. #2924
    Join Date
    Jan 2019
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    Bozone
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    Found a 1950's Lodge #10 this weekend.. Smooth and flat.

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  25. #2925
    Join Date
    Nov 2006
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    Seattle
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    Quote Originally Posted by Norseman View Post
    Aftermath at Buster's placeClick image for larger version. 

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    Strong evening's work lads....
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

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