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  #1891  
Old 09-27-2015, 01:49 PM
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Fuck you Mario I hope you die in a ditch covered in petrol on fire i mean uhh hey guys I did a cake.


Last edited by MooMoo; 09-29-2015 at 01:22 PM.
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  #1892  
Old 10-10-2015, 02:15 AM
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That's a pretty nice looking cake. I assume you know someone name Ste or you ran out of room for Stephanie.
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  #1893  
Old 10-10-2015, 03:11 AM
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Cheers. Ste is what folk around my town shorten Steven or Stephen to, as opposed to Steve. So I do indeed know a Ste. Several in fact!
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  #1894  
Old 10-10-2015, 10:16 AM
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Quote:
Originally Posted by MooMoo View Post
Cheers. Ste is what folk around my town shorten Steven or Stephen to, as opposed to Steve. So I do indeed know a Ste. Several in fact!
Interesting. I had never seen that before this year, but now two different Kickstarter projects I'm getting emails from have guys named Ste running them (ChimeSharp and HD Retrovision's Genesis/SNES cables project).
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  #1895  
Old 10-10-2015, 08:53 PM
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I thought it might have been someone's initials.
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  #1896  
Old 10-11-2015, 03:58 AM
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It was sort of funny since the guy (who is my ex), went to live in Italy for a while. While I was over there everyone called him Steve, so I was a bit "who?", as no one where I live would use Steve over Ste. It's very much a regional thing in this part of England, I think.
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  #1897  
Old 10-11-2015, 08:50 AM
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Chilaquiles.

CHILAQUILES.

Sooo, soo good. Oh my gosh.

They weren't very regionally accurate or whatever but here's what I did: Saute diced red onion, shallot and green bell pepper until soft. Add garlic and stir it around until it releases some of that warm garlicy goodness, then add diced tomato and simmer it all up. In another pan, I fried three eggs (scrambled) to my preferred doneness, and also fried up some black beans. Then, I mixed everything together with diced, fried corn tortillas (I had already fried fresh ones- there's a lot of variants on this part), and kept frying it in the pan until it was all gooey and incorporated. I topped it all with jalapeno slices, cheddar, sour cream, diced avocado, and hella cilantro. Oh, also, salt and pepper. There's a bunch of that in there somewhere too, don't forget it.

Again, it wasn't very "authentic," but man, that really hit the spot.
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  #1898  
Old 10-12-2015, 04:48 PM
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So I've found this infallible mushroom soup recipe which is the absolute tits.

TITS I SAY.

It's literally 4 ingredients (more optional), you shove them in a a pot, and like some glorious food witch I make delicious soup.
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  #1899  
Old 10-15-2015, 05:45 AM
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I love mushrooms. You have to share this recipe!
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  #1900  
Old 10-15-2015, 02:52 PM
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http://www.nigella.com/recipes/view/mushroom-soup-429

It's not a legit Nigella recipe but one someone has submitted. But I mess about with the quantities all the time, usually adding more mushroom, more potato here and there. I haven't tried it with creme fraiche because who the hell has that in their fridge anyway. Often it's just spud, onion, mush, stock, done. If I have garlic or parsley I'll put it in, but it doesn't take a whole lot away for it not being there.
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  #1901  
Old 10-16-2015, 03:48 AM
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Cool. Those are all either things I have, or things I can buy, so I can cook up a pot of this once it starts getting really cold!
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  #1902  
Old 10-16-2015, 10:22 AM
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I'd be curious to know how yours turns out, since I imagine you have some different mushroom options in Japan (fancy Shitakke and stuff?)? I use run of the mill white mushrooms, so it could be interesting!
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  #1903  
Old 11-26-2015, 03:56 PM
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Oh man, my turkey breast turned out amazing. Just cooked it in a slow cooker for six hours on low (250-ish) with a spice rub on it. Basically just falls apart when you look at it, and the rub enhanced the flavor rather than overpowering it.
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  #1904  
Old 11-26-2015, 06:14 PM
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We wanted a side dish that didn't use the oven, so we gave these slow cooker balsamic root vegetables a shot tonight. I definitely prefer roasted but it was good! Definitely something we'll do again.

We took it out after only 3 hours on high and everything was done and even a bit soft so I wouldn't do the 4-5 hours recommended in the recipe.
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  #1905  
Old 11-26-2015, 07:28 PM
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Deep fried turkey is the best. The crispy bits are so, so good. I could have a whole thanksgiving meal of just the crispies.
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  #1906  
Old 12-02-2015, 09:46 AM
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Oh man, the daal I made in the slow cooker overnight came out tasting sooooo good. A little too watery but the flavor is magnificent. I guess technically, I only cooked the lentils in the slow cookers - the spices and and onion / ginger / chili pepper / tomatoes were sauteed last night and then added this morning along with coconut milk and some garam masala.

I'd post a picture, but, well, it's hard to make daal look appetizing. Tastes amazing though. I was tempted to eat it all this morning rather than save it for dinner.
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  #1907  
Old 12-08-2015, 09:33 AM
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It's chili season again

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  #1908  
Old 12-08-2015, 11:21 AM
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Is that tofu? It's probably not, but now I'm curious to try a tofu chili.
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  #1909  
Old 12-08-2015, 11:48 AM
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Nope, sweet potatoes! The orange tint isn't just sauce. By the time it's done sitting in the crockpot all day they're melty soft.
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  #1910  
Old 12-08-2015, 09:25 PM
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Looks good! Chili Season and Soup Season tend to overlap a little in our household. I've got stock simmering now, from the bones and drippings of the chicken we baked last week. I'll be able to brag about chicken soup by dinner tomorrow night.
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  #1911  
Old 03-28-2016, 01:45 PM
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Made chicken and waffles as an Easter brunch. Bonus cameo by one of my Perler Stardroid coasters.


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  #1912  
Old 03-31-2016, 07:17 AM
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My aunt made this cranberry walnut salad for Christmas dinner and I really liked it so we made it again.

She substituted orange juice (fresh squeezed) for the port wine and left out the sugar, we did that as well since I don't have any port. I think I like the cranberry orange flavor far more than I would like the cranberry port flavor!

The only thing I might change is to leave out the Gouda, I don't think it adds much to the salad and cheese is expensive!
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  #1913  
Old 04-07-2016, 11:28 AM
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  #1914  
Old 04-07-2016, 11:37 AM
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Forgot to take a pic of this last night, but: I made pan-seared steak tips (marinated in what was basically a "montreal steak" seasoning) and fried potatoes along with baking a pan of cornbread. Turned out really good, and I managed to get the cornbread almost at the sweet spot between dryness and overly moist.
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  #1915  
Old 04-16-2016, 11:00 AM
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I made bread! And it actually turned out right! Damn good too! (don't mind the lump on the far side, it is a touch uneven)


I've tried making bread a few times in the past and always failed, I think due to not dissolving the yeast in warm-enough water, not using enough water, or not kneading enough. So even though this is one of the most basic and fundamental food items a person can learn to make I'll still happily bask in its delicious fresh-baked goodness and use it for sammiches this week.
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  #1916  
Old 04-19-2016, 11:25 AM
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This isn't much to brag about, but it's so damn good that I have to mention it. Last weekend I was grilling out burgers and stuff, and ended up with some leftover grilled onions and red peppers (just popped straight on the grill so they got some nice char lines and smokiness), which I stuck in the fridge. So now when I'm making my usual weekday melted cheese and salami sandwich, I've just been tossing some of those in. Goddamn, it is so great, I wish I had these on hand all the time. (Not that my lazy butt is gonna drag out the grill every weekend to actually do it, but a guy can dream.)
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  #1917  
Old 04-19-2016, 12:25 PM
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Maybe you could invest in a grill pan instead?
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  #1918  
Old 04-19-2016, 12:27 PM
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Maybe, but it presumably wouldn't get the real wood-charcoal smokey flavor, which is where most of the greatness comes in.
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  #1919  
Old 04-19-2016, 04:45 PM
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Yeah... If that's what you're looking for then a grill pan can't help you.

(Note to all inventors reading: create something that solves this problem and you could make millions.)
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  #1920  
Old 04-19-2016, 04:56 PM
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Quote:
Originally Posted by Kirin View Post
Maybe, but it presumably wouldn't get the real wood-charcoal smokey flavor, which is where most of the greatness comes in.
Quote:
Originally Posted by Torzelbaum View Post
Yeah... If that's what you're looking for then a grill pan can't help you.

(Note to all inventors reading: create something that solves this problem and you could make millions.)
liquid smoke?
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