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  #1981  
Old 10-07-2016, 09:53 PM
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Quote:
Originally Posted by Gwrrrk View Post
Yes!

Then i covered them with hot mustard and nuked my sinuses
Philadelphia Approved.
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  #1982  
Old 10-08-2016, 03:45 PM
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http://www.budgetbytes.com/2016/06/p...-chicken-rice/

Made this recipe, which marked the first time I've worked with a whole chicken, and maybe the second or third working with bone-in parts themselves. Somehow I wound up with nearly 4 cups of broth at the end, and used way too much in the rice mixture, so now I feel like you could use me to soften leather. It was very good. Now I have to make some chicken soup
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  #1983  
Old 10-09-2016, 06:02 AM
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I'm making miscellaneous chicken slow cooker ??? (soup, maybe stew?), based entirely around needing to use up some leeks. I'll report back with success/failure.

Update: it's amazing. Maybe it's because I eat so much student food lately, but eating something where the only man made ingredient is an oxo is so great.

Last edited by MooMoo; 10-09-2016 at 11:08 AM.
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  #1984  
Old 10-18-2016, 08:03 AM
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I made sweet potato gnocchi last night that was not perfect but was also not a floury mush like my previous attempts had been, which I'm taking as a win. Adding just the right amount of flour is really a delicate balancing act.
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  #1985  
Old 10-24-2016, 07:49 AM
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It's finally consistently cool out. That means it's time... for crock-pot chili.



This is the same improv recipe we've been making for years, but in case anyone new asks the orange bits are sweet potato.
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  #1986  
Old 10-27-2016, 07:58 PM
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First time making it, so the garnish could use improvement, but these cherry almond danishes - with a frangipane filling - were delectable.
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  #1987  
Old 10-28-2016, 06:18 AM
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*begins gnawing on monitor*
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  #1988  
Old 10-29-2016, 02:29 PM
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Orange crangberry scone.
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  #1989  
Old 10-30-2016, 03:32 PM
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Cat O'Lantern Pumffkins
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  #1990  
Old 10-31-2016, 10:47 AM
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  #1991  
Old 11-01-2016, 12:21 PM
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Bienvenue. Je suis Napoléon, de France




Also, the obligatory NapoopaN

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  #1992  
Old 11-19-2016, 07:25 PM
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Made a really good chicken stir fry out of, well, chicken, matchstick carrots, sugar snap peas, and water chestnuts.

Only problem is that I made it out of 1.5 lbs of chicken breast, 1/2 lbs ea. of carrots/peas, and the can of water chestnuts, so now I have enough stir fry for the entire week. Oh well.
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  #1993  
Old 11-26-2016, 02:50 PM
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Profiteroles
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  #1994  
Old 11-27-2016, 07:14 AM
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Okay, that's it, I'm inviting Peach to every potluck.
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  #1995  
Old 11-27-2016, 09:16 AM
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Oh my god what don't we do TT Potlucks?

Oh yeah we live scattered around the globe
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  #1996  
Old 12-15-2016, 11:23 PM
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In moments, we're about to have a dinner of garlic roasted mashed potatoes, corn, and a black forest ham that's been marinating in Coke Life for a while.
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  #1997  
Old 12-17-2016, 01:03 PM
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Petit Breakfast Pastries:


Croissants, Pain au Chocolat



Caramel Apple Galettes, Chocolate Hazelnut Scones



Blueberry Almond Muffins
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  #1998  
Old 12-17-2016, 05:11 PM
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Damn, Peach...

Maybe you should open a bakery.
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  #1999  
Old 12-17-2016, 07:42 PM
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I'm a journeyman patissier at a local bakery. I'm not ready for the show, but I do like posting projects that came out well.
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  #2000  
Old 12-19-2016, 07:53 AM
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Hmm I wish I took a picture of what I cooked:/ It was spaghetti with brocolli, mushrooms, tomatoes, oregano, eggs and feta cheese. It was so good
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  #2001  
Old 12-19-2016, 12:36 PM
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Made a pot roast over the weekend. I took no pictures, because it's a pot roast and everything turns the same color of brown.
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  #2002  
Old 12-19-2016, 12:46 PM
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Quote:
Originally Posted by Ample Vigour View Post
Made a pot roast over the weekend. I took no pictures, because it's a pot roast and everything turns the same color of brown.
delicious, delicious brown.
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  #2003  
Old 12-24-2016, 03:00 PM
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Not really a brag, as any fool can make a trifle, but I made one this year with panettone for the sponge, soaked in brandy with black cherries and strawberry as the fruits. Standard jelly, custard and cream components otherwise. But it worked really well I think.
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  #2004  
Old 01-11-2017, 11:04 AM
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Quote:
Originally Posted by Lady View Post
I made chanko for Brontocon 2016.

It featured in a couple of episodes of an anime we had watched recently, and Kishi and I had located a local restaurant that served it and became fans. I made a test batch a week ahead of time, which wasn't great, but my final production this weekend was excellent.

My recipe, adapted from what I remembered of the restaurant version, synthesized with some online recipes:

Sliced pork loin (other proteins are fine) - 1/2 lb
White miso paste - 1/2 package (not sure what the net mass was, but the whole thing was roughly the same size as a standard package of tofu)
tofu - firm/med - 1/2 package
cooking sake - 5 tbsp
mirin - 1/2 cup
dashi - uhh... 100 oz...? I didn't have a reliable wet measure. About 7 cups water + several tbsp instant dashi
soy sauce - couple of tbsp
napa cabbage - 1/2 head
carrot - 1 ea
Shiitake mushrooms - 1 package (mass ~ .5 lb?)
bunashemeji mushrooms - 1 package (~ .3 lb?)
burdock root - about 1 lb. This is called "gobo" at Japanese markets
green onion/shallot - ~ 3' long pieces

The complicated part is gathering the ingredients. After that, cut up the veggies and tofu, mix with wet ingredients, bring to a boil and cook about 10 min, throw in your protein and serve when it's done through. Rice is good to soak up the remaining broth.
Made this again last night. Didn't know I'd actually written down my previous measures! I made a "half batch", but still used the same amount of miso paste. That explains why I could add so much water back to it. Used a regular cabbage and it was fine, although severely wilted.

The size of 1/2 a package of miso paste is roughly 1/2 cup









Last edited by Lady; 01-11-2017 at 11:22 AM.
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  #2005  
Old 01-16-2017, 03:15 AM
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HMart, the big Korean/east Asian generally supermarket chain, opened up a new location just down the way from my gym, so now I have access to (among many other things) meat cut just so for dishes like gyudon. So I made my own gyudon. Turned out beautifully, although I find that the gyudon experience is not quite the same without a surly Japanese guy in a cheap suit sitting next to you.
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  #2006  
Old 01-20-2017, 02:33 PM
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Quote:
Originally Posted by The Raider Dr. Jones View Post
HMart, the big Korean/east Asian generally supermarket chain, opened up a new location just down the way from my gym, so now I have access to (among many other things) meat cut just so for dishes like gyudon. So I made my own gyudon. Turned out beautifully, although I find that the gyudon experience is not quite the same without a surly Japanese guy in a cheap suit sitting next to you.
We recently got a store like that in my area called SMart. Different name for the same chain, maybe?

Dunno how they do it (Possibly the high prices on their more specialized import goods?), but their meat prices are a steal. Like, $3 or less for a pound of stew cut beef that'd sell for double that price or more in other stores. The minced beef at the deli is a particularly popular item at like $1.19 a pound, enough so that it's gone when we get there.

Place does have a, uh, very strong aroma, though. They have tanks full of live fish, eels, and frogs, so you'll definitely come out smelling like seafood.
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  #2007  
Old 01-23-2017, 02:37 PM
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Dumps like a Trump, Trump, Trump don't read this






















Crockpot Dr. Pepper Pulled Pork, hello.
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  #2008  
Old 01-23-2017, 03:04 PM
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cilantro lime chicken, chili roasted sweet potatoes, and kale
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  #2009  
Old 01-24-2017, 08:45 AM
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Those sweet potatoes look amazing.
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  #2010  
Old 01-24-2017, 11:37 AM
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I couldn't stop eating them. They're so good.
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