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  #3241  
Old 12-30-2018, 09:24 PM
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I'm a big old dummy. I made some black bean and sausage soup in my slow cooker today. The problem is that it called for about half of a package of sausage. So I cooked up the part that was supposed to go in the soup, but I didn't know what to do with the rest. I already had the pan there, with sausage grease in it, so I cooked it and ate it. Now my soup is finished, but I already filled up on sausage.
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  #3242  
Old 12-30-2018, 09:51 PM
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Well, the soup should be able to keep for at least a few days, right?
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  #3243  
Old 12-30-2018, 11:28 PM
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That was already the plan, but this was the first time I've made this soup and I was looking forward to trying it out. Now that has to wait until tomorrow. The couple of spoonfuls I had while putting out in containers was fine.

I should have saved that sausage for breakfast.
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  #3244  
Old 12-30-2018, 11:41 PM
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I got a taiyaki maker for christmas

setup



in progress



delicious
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  #3245  
Old 01-01-2019, 12:00 AM
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Taiyaki is such a delightfully silly confectionery
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  #3246  
Old 01-03-2019, 02:04 PM
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I’m furious the Instant Pot makes better rice than my expensive Asian rice cooker
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Like anything with a modicum of mainstream popularity, my reaction to the Instant Pot was initially dismissive. “I know how to cook,” I convinced myself, “I don’t need no novelty gimmicks to make good food.” Nevertheless, I bought one for work. Skepticism still coursed through my veins. But after just one batch of fork-tender pot roast in 45 minutes, the rest, as they say, was happily ever after.

Still, there was one threshold I refused to allow the Instant Pot to cross. It involved my trusted rice cooker—an extremely Asian rice cooker—a futuristic appliance you’d mock me for owning if you knew how much I paid for it. (It plays a song when it’s done cooking!) Rice was the last frontier, and I wasn’t about to allow this $70 Instant Pot to usurp my [grumble grumble]-dollar Zojirushi from Outer Space.

Well, what do you know.

This stupid $70 appliance invented in Canada makes the superior rice.

Better. And quicker.
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  #3247  
Old 01-04-2019, 07:48 AM
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Quote:
Originally Posted by Lady View Post
I got a taiyaki maker for christmas
Yay, taiyaki! We got one of those makers a few years ago after falling in love with them in Japan, although it's pretty rare that we bust it out. I find it's really hard to keep the filling from exploding out through the pastry shell. Still, they're fun and tasty.
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  #3248  
Old 01-04-2019, 03:01 PM
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I am amused with the recent fascination with "instant pots" as if they just appeared? Maybe they've become cheaper and more accessible lately, but we've been nominally using self-contained pressure cookers for decades.
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  #3249  
Old 01-04-2019, 03:20 PM
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  #3250  
Old 01-04-2019, 06:25 PM
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Is this yet another "tag yourself" situation?
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  #3251  
Old 01-04-2019, 10:17 PM
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This place named it's pies after family events.
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  #3252  
Old 01-21-2019, 10:37 AM
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Pittsburgh salads prove you can put fries on absolutely anything
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  #3253  
Old 01-23-2019, 11:24 AM
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I bought gochujang sauce a few days ago. It was cheap, I thought, so what the hell. Problem is, I tasted a little bit of the stuff, and I have absolutely no idea what to do with it. What would work well with this? It's got so many different flavors going on you'd swear Willy Wonka made it.
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  #3254  
Old 01-27-2019, 10:00 AM
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I bought some chili lime fried chickpeas while I was out shopping and they are both aggressively bland and highly caloric. :-/
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  #3255  
Old 02-09-2019, 06:39 PM
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This can of soup says "Prepared soup, if not consumed immediately, must be kept refrigerated and consumed within 24 hours".

I am going to defy that order and wait 48 hours.
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  #3256  
Old 02-10-2019, 03:13 AM
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Quote:
Originally Posted by rkdn42 View Post
This can of soup says "Prepared soup, if not consumed immediately, must be kept refrigerated and consumed within 24 hours".

I am going to defy that order and wait 48 hours.
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  #3257  
Old 02-14-2019, 08:00 AM
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Garlic Week at The Takeout

This Is 40... clove garlic chicken

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I’ve been waiting my whole life for Garlic Week. There is absolutely no chance that I’m a vampire, nor is there any possibility of a future romance with a vampire, because they would surely be adversely affected by my whole person. I don’t think I could even be pals with a vampire, because forced to choose between a new drinking buddy and garlic... I would choose garlic. Not even a choice, really. Garlic, all the way. And that’s what makes 40 Clove Garlic Chicken such a favorite of mine. The chicken is delicious, but the garlic? All forty cloves of it are perfection.

So when The Takeout asked me if I wanted to make 40 Clove Garlic Chicken for Garlic Week, my only question was if I was limited to 40. The chance to pick and choose my favorite bits of some recipes I love and combine them into my own personal garlic fest was one I found, yes, delicious.
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  #3258  
Old 02-14-2019, 05:10 PM
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I read Make the Bread, Buy the Butter recently and it was pretty interesting! One thing I do want to try from there is making my own vanilla extract. I just got a coupon to the local spice store and we have a lot of rum and vodka to use up, but any other tips? People seem to have very strong opinions about the amount of beans in the liquid and the amount of time it should sit.
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  #3259  
Old 02-21-2019, 02:37 AM
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I found an old file with a bunch of old bookmarks in it recently. One of those is The Impulsive Buy, a website dedicated to junk food reviews, fast food promos, and other snacky news. It's been run by a guy named Marvo since 2004. Most of the early reviews fall firmly into the "lol college humor" of the early '00s, but he's mellowed out a bunch since.
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  #3260  
Old 03-08-2019, 07:18 AM
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I've had a craving for soups and stews with dumplings (the kind that are blobs of dough that get cooked in the soup). Does anyone have a decent recipe for soup and dumplings? Alternatively, a good sup recipe and a good dumpling recipe that can be combined?

(no beef, pork, or dairy please)
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  #3261  
Old 03-08-2019, 07:41 AM
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My dad makes an amazing Chicken and Dumplings, but he's never shared the recipe. I'll try to cajole it out of him this weekend, and report back.
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  #3262  
Old 03-10-2019, 07:03 PM
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I made this simple one today and it was a pretty big hit.
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  #3263  
Old 03-14-2019, 01:23 PM
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Hey

I have come into legal possession of a lot of pork belly.

Does anyone have any rad recipes for this?
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  #3264  
Old 03-14-2019, 01:36 PM
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Smoke it and make bacon?
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  #3265  
Old 03-14-2019, 03:31 PM
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Sisig.


Sent from my iPhone using Tapatalk Pro
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  #3266  
Old 03-14-2019, 06:39 PM
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Quote:
Originally Posted by chud_666 View Post
Hey

I have come into legal possession of a lot of pork belly.
What an odd and conspicuous way to phrase something.
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