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Thread: Watcha cookin'?

  1. #3201
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    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
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  2. #3202
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    Getting the hang of this sous vide stuff, I be liking it.
    watch out for snakes

  3. #3203
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    I microwaved a sweet potato for approx. 10 minutes last night and got a good baked sweet potato.

  4. #3204
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    Quote Originally Posted by SB View Post
    Getting the hang of this sous vide stuff, I be liking it.
    Sous vide an egg.

  5. #3205
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    Starting a pork tenderloin by first putting it in a brine, then in a instapot with black pepper, cumin, Bayleaf, paprika, roasted whole cloves garlic, diced apple, dried cranberries, a bit of butter, some sesame oil, soy sauce, and some old eastern nc bbq sauce that my wife made a month ago. I'm going to make garlic and artichoke heart pearl couscous (super easy), and probably just some plain white bread via bread machine. I really need to start making sourdough (I have a standmixer).

    I am excited to start pickling using the pressure cooker aspect of the one pot. My family (kids, wife, and I all love pickles and pickled vegetables). Vingear is my kitchen god.Click image for larger version. 

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    Sent from my SM-G973U using TGR Forums mobile app

  6. #3206
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    Quote Originally Posted by riser3 View Post
    Sous vide an egg.
    That might be hard

  7. #3207
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    Quote Originally Posted by riser3 View Post
    Sous vide an egg.
    Poached!
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


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  8. #3208
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    Quote Originally Posted by BeardMech View Post
    Starting a pork tenderloin by first putting it in a brine, then in a instapot with black pepper, cumin, Bayleaf, paprika, roasted whole cloves garlic, diced apple, dried cranberries, a bit of butter, some sesame oil, soy sauce, and some old eastern nc bbq sauce that my wife made a month ago. I'm going to make garlic and artichoke heart pearl couscous (super easy), and probably just some plain white bread via bread machine. I really need to start making sourdough (I have a standmixer).

    I am excited to start pickling using the pressure cooker aspect of the one pot. My family (kids, wife, and I all love pickles and pickled vegetables). Vingear is my kitchen god.Click image for larger version. 

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ID:	305262Click image for larger version. 

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ID:	305263

    Sent from my SM-G973U using TGR Forums mobile app
    Made some amazing bone broth in my instant pot yesterday. 2 hours and it's the richest broth even. Great collagen.

    Sent from my Pixel 2 using TGR Forums mobile app

  9. #3209
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    You chile, cook on!
    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

  10. #3210
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    Quote Originally Posted by Skidog View Post
    Made some amazing bone broth in my instant pot yesterday. 2 hours and it's the richest broth even. Great collagen.

    Sent from my Pixel 2 using TGR Forums mobile app
    Does it taste better if you call it bone broth instead of stock?
    Quando paramucho mi amore de felice carathon.
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    Questo abrigado tantamucho que canite carousel.


  11. #3211
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    Quote Originally Posted by irul&ublo View Post
    Does it taste better if you call it bone broth instead of stock?
    Not really. Bit richer from the pressure I assume, but same great taste. Just less time.

    Sent from my Pixel 2 using TGR Forums mobile app

  12. #3212
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    Bait ignored.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  13. #3213
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    Running away.

  14. #3214
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    I thought bone broth was something else.

  15. #3215
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    Wrong thread.

  16. #3216
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    Anyone have that sous vide pork shoulder sliced into steaks thingy recipe from a few pages ago at their fingertips? Too lazy to search harder than I already did.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  17. #3217
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    Quote Originally Posted by oftpiste View Post
    Anyone have that sous vide pork shoulder sliced into steaks thingy recipe from a few pages ago at their fingertips? Too lazy to search harder than I already did.
    I'm not a sous vide guy, but try this:


  18. #3218
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    Quote Originally Posted by oftpiste View Post
    Anyone have that sous vide pork shoulder sliced into steaks thingy recipe from a few pages ago at their fingertips? Too lazy to search harder than I already did.
    was it this one? This is the one I used, and then I schnitzeled up a couple of those steaks. umm good.


    http://https://www.chefsteps.com/activities/these-pork-steaks-will-change-your-life

  19. #3219
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    Yes!!!! Thank you MM.


    Quote Originally Posted by Mr. Mike View Post
    was it this one? This is the one I used, and then I schnitzeled up a couple of those steaks. umm good.


    http://https://www.chefsteps.com/activities/these-pork-steaks-will-change-your-life
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  20. #3220
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    Quote Originally Posted by MakersTeleMark View Post
    I'm not a sous vide guy, but try this:

    Looks amazing, but in a whole different ballpark. And I'm allergic to wagyu/kobe/Iberico prices. And I can't afford them.

    That said, I often pull the skirt (think that's what that is) from under spare ribs and grill. Serious yum.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  21. #3221
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    Quote Originally Posted by Mr. Mike View Post
    was it this one? This is the one I used, and then I schnitzeled up a couple of those steaks. umm good.


    http://https://www.chefsteps.com/activities/these-pork-steaks-will-change-your-life
    Dang, gotta try that one.
    watch out for snakes

  22. #3222
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    Watcha cookin'?

    at least I’ve still got good stuff to cook with

    I bought that Pyrex pot and lid at the thrift store today for$5

    they don’t make ‘em anymore


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    I didn't believe in reincarnation when I was your age either.

  23. #3223
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    Prolly cuz they explode.

    (Ask me how I know)

  24. #3224
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    Neither of mine have ever exploded in the years I have had them but I did drop the one lid and it broke from that.
    watch out for snakes

  25. #3225
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    Quote Originally Posted by SB View Post
    Neither of mine have ever exploded in the years I have had them but I did drop the one lid and it broke from that.
    Welp when they do it could be a messy and possibly painful experience.

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