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  #2221  
Old 09-09-2018, 05:58 PM
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Tried my hand at making a nice soy honey glaze from scratch for this chicken. Added in some kinda red pepper and star anise powder to give it some zest. Kept it simple because I wanted to see the effect absent the possibly overpowering effects of my usual blend of herbs and spices, and since I can't tell whether anything's missing from the end result (except scallions, but I was all out) I'm gonna call it a success.
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  #2222  
Old 09-30-2018, 06:50 PM
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I made beef bourguignon. It turned out okay.
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  #2223  
Old 10-07-2018, 12:17 PM
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Originally Posted by Kirin View Post
If i can brag about things that were instigated by my gf but I helped a lot... We made a huge pot of french onion soup, complete with home-made croutons and grated Gruyere broiled on top on holy shit it was amazing. And then the next day for lunch we made stovetop grilled cheese sandwiches and dipped them in the leftover onion soup and holy shit that was even *more* amazing. And there's still leftovers so I've been just toasting slices of bread and the "soup" is thick enough I can just heap a thick layer on top and some cheese and broil it again and damn.
We decided we had to do this again and it's still fuckin amazing.
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  #2224  
Old 10-14-2018, 04:57 PM
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Not me, but Other Half made some delicious shrimp udon today!

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  #2225  
Old 11-06-2018, 02:40 PM
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Chicken a la King!

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  #2226  
Old 11-07-2018, 10:07 AM
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GASP!

Regicide!
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  #2227  
Old 11-07-2018, 06:38 PM
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Eat the rich...
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  #2228  
Old 12-09-2018, 09:52 PM
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May as well not bury this in depressing threads - I baked gingerbread this evening, first time I've baked on my own in approximately forever, and it came out pretty good. Also made the house smell delicious.

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  #2229  
Old 12-10-2018, 09:29 AM
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Quote:
Originally Posted by Kirin View Post
May as well not bury this in depressing threads - I baked gingerbread this evening, first time I've baked on my own in approximately forever, and it came out pretty good. Also made the house smell delicious.

Yum!
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  #2230  
Old 12-10-2018, 10:49 AM
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Oh wow, it looks good. Is it the buildable kind, or the eatable kind?
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  #2231  
Old 12-10-2018, 10:53 AM
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Entirely for eating, it's thick and soft, almost a fluffy brownie consistency. Recipe from Raider Jones' mom, actually.
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  #2232  
Old 12-10-2018, 05:41 PM
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Quote:
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Entirely for eating, it's thick and soft, almost a fluffy brownie consistency.
At first I thought it was brownies.
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  #2233  
Old 01-02-2019, 10:20 AM
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Lo-Income Mein!

It's almost entirely spaghetti and prepackaged coleslaw mix
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  #2234  
Old 01-07-2019, 09:25 PM
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We got a pressure cooker for Christmas and tried a broccoli and beef recipe with some clearance London Broil from the grocery store.

I had no idea pressure cookers had sautee functions, so you can brown the meat right before cooking it. That's so damn useful!
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  #2235  
Old 01-19-2019, 06:55 PM
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I'm starting to master homemade pizza. Turns out that it comes out really nicely if you stretch the dough out on the bottom of a greased cast iron pan, poke some small holes into the dough with a fork, and put it all in the stove on 425 degrees for five minutes before adding the toppings. The crust gets crisp, the way it would at an actual pizza restaurant, and it comes out of the pan with minimal effort and mess once it's done.

Also, spices are important! Mix some garlic powder, red pepper flakes, and oregano into the dough before you cook it. Really helps liven up things.
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  #2236  
Old 01-19-2019, 11:42 PM
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The other way to do it is to drop your prepared 'za onto a preheated sheet/skillet just yanked out of a pre-heated oven.
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  #2237  
Old 01-20-2019, 07:22 PM
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Or a pizza stone, of course.
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  #2238  
Old 01-22-2019, 05:05 AM
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I use a pizza stone, but I also par-bake the crust alone for a few minutes like Arugula mentioned. It crisps up the bottom while cooking the surface a little bit at the same time, so the pizza doesn't end up soggy.
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  #2239  
Old 01-22-2019, 08:44 AM
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Yeah, it's been a while but I used to do both as well - bake the crust in a pan for like 5 minutes, then add toppings, then slide it out of the pan onto the pre-heated stone to bake another, uh, 10m I think.
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  #2240  
Old 02-21-2019, 08:44 PM
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Very glad I made those detailed notes last time!

Again, I had to increase the amount of roux. Just make that amount to start with, Lady, and do it in your 2 qt pot (the beige one).

I added a little more of the cajun seasoning this time, as well as salt and pepper. I cut the sausage in half before slicing, and it was much better.
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  #2241  
Old 02-22-2019, 05:27 AM
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Literally drooling. Man, I haven't had okra in ages. I should fix that.
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  #2242  
Old 02-22-2019, 07:24 AM
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turns out using it frozen is pretty handy!
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