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  #2101  
Old 09-28-2017, 09:17 AM
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Looks tasty to me. The lines make it look like the photo was shot from inside a microwave.
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  #2102  
Old 09-28-2017, 09:46 AM
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the problem is you have to give it to the guard in order to progress. if you eat it yourself you make your game unwinnable, but you don't find out until 15 minutes later
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  #2103  
Old 11-05-2017, 02:17 AM
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Maple barbecue salmon with a side of butter and garlic risotto mixed with garlic and herb shrimp, accompanied by freshly baked cheddar bay biscuits, albeit without the cheddar because I forgot that part and didn't think subbing Gouda or Havarti would really work.
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  #2104  
Old 11-10-2017, 04:41 PM
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Default Brown Butter Chocolates Chip Cookies!

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  #2105  
Old 11-11-2017, 12:52 PM
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Now I want cookies.

I made a super-easy five-ingredient quiche, but this time I used maple-smoked cheddar for the cheese. It's pretty aces.
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  #2106  
Old 11-11-2017, 06:46 PM
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Quote:
Originally Posted by Kirin View Post
Now I want cookies.

I made a super-easy five-ingredient quiche, but this time I used maple-smoked cheddar for the cheese. It's pretty aces.
I'm making ciabatta bread tomorrow!
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  #2107  
Old 11-12-2017, 04:36 PM
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You ever make something and you know right away it's going to be good? I put some beans in the slow cooker earlier and the smell has been suffusing the apartment all day. I just know they're going to taste A M A Z I N G
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  #2108  
Old 11-13-2017, 11:32 AM
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Quote:
Originally Posted by Büge View Post
You ever make something and you know right away it's going to be good? I put some beans in the slow cooker earlier and the smell has been suffusing the apartment all day. I just know they're going to taste A M A Z I N G
Maybe the single best feeling in cooking.
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  #2109  
Old 11-13-2017, 01:23 PM
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They turned out as fantastic as anticipated.
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  #2110  
Old 11-13-2017, 03:28 PM
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I made caramelized onions in a slow cooker for like 9 hours yesterday, and the house still smells like fried onions. I am pleased.
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  #2111  
Old 11-14-2017, 08:40 PM
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Anyone got any chili advice?

I cooked chili for the first time in a few years tonight. It was fine. Spicy, but not in a good way. Just sort of unpleasantly hot instead of flavorful. I really should use a recipe, or at least one more specific than meat, tomatoes, beans and spices. I wish I could remember what I did the time my chili turned out an alarming bright red, because that actually tasted pretty great. I've also taken to putting mustard in my finished chili along with cheese. I'm wondering if I should incorporate it earlier.

I guess I'll have to cook another batch this weekend and tinker. Especially since I gave the bulk of this one to my neighbors to pay them back for soup earlier this week.
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  #2112  
Old 11-15-2017, 12:48 PM
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I sometimes throw a can of pumpkin in chili. Also you should try some brown sugar or molasses.

And I forget who it was on twitter, one of the old 1up people I think, who said his secret chili weapons where shredded cheese and milk chocolate; I'm gonna have to try that next time I do a batch.
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  #2113  
Old 11-15-2017, 12:53 PM
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Quote:
Originally Posted by Rascally Badger View Post
Anyone got any chili advice?

I cooked chili for the first time in a few years tonight. It was fine. Spicy, but not in a good way. Just sort of unpleasantly hot instead of flavorful. I really should use a recipe, or at least one more specific than meat, tomatoes, beans and spices. I wish I could remember what I did the time my chili turned out an alarming bright red, because that actually tasted pretty great. I've also taken to putting mustard in my finished chili along with cheese. I'm wondering if I should incorporate it earlier.

I guess I'll have to cook another batch this weekend and tinker. Especially since I gave the bulk of this one to my neighbors to pay them back for soup earlier this week.
My chili recipe is in the Falselogic_ate_this.jpg thread.
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  #2114  
Old 01-09-2018, 05:40 PM
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Made an Eggers Can’t Be Cheesers (burger topped with sunny side up egg and cheese on English muffins) from the Bob’s Burger’s cookbook with my mom who has become a huge fan of the show. One of the best burgers I’ve ever had.
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  #2115  
Old 01-11-2018, 01:35 AM
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Had some brown gravy left over from a microwave roast beef, so I cooked up some PC frozen burgers and my wife made some turkey stuffing we didn't get to use over the holidays, and the gravy went with that stuff really well. Some corn on the side, and boom, we're off to the races.
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  #2116  
Old 01-14-2018, 07:58 AM
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Technically I was part of an assembly line (though I did some cutting and mixing up to that), but I helped make some delicious pierogis for a Ukrainian New Years dinner.



OK, they might not look like much as cold leftovers, but trust me, they are delicious.
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  #2117  
Old 01-14-2018, 11:49 AM
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They're all good pierogis, Johnny.
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  #2118  
Old 01-23-2018, 04:58 PM
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I bragged everywhere else except here so now here I am

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  #2119  
Old 01-23-2018, 06:07 PM
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You breading good.
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  #2120  
Old 01-23-2018, 06:12 PM
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*tummy rumbles*
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  #2121  
Old 01-25-2018, 04:03 PM
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Quote:
Originally Posted by Büge View Post
*tummy rumbles*
I assure you, if mine wasn't full of spaghetti, mine would, too.
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  #2122  
Old 01-28-2018, 12:45 PM
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*triangulating for bread snatching...*
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  #2123  
Old 01-30-2018, 10:56 PM
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I ate it already.
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  #2124  
Old 01-31-2018, 07:41 AM
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I made croissants for the first time. They turned out a little doughy-er than intended, but otherwise pretty good.

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  #2125  
Old 01-31-2018, 04:00 PM
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If i can brag about things that were instigated by my gf but I helped a lot, this has been a banner week. 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 poached pears in red wine. And then reduced the wine with some butter to a sweet sauce. And made another sauce of mascarpone cheese and cinnamon. Fucking amazing delicious. <3
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  #2126  
Old 01-31-2018, 10:39 PM
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Grilled cheese and onion soup is the perfect intersection between comfort food and gourmet food.
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  #2127  
Old 02-01-2018, 04:24 AM
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Spinach-and-mushroom stuffed pork chops on Parmesan polenta, alongside roasted root vegetables. Nothing fancy or avant-garde, but dammit I've done nothing but care for a newborn for the past week and it's good to get back in the kitchen and do something I'm already competent at.
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  #2128  
Old 02-01-2018, 08:01 AM
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Quote:
Originally Posted by R^2 View Post
Spinach-and-mushroom stuffed pork chops on Parmesan polenta, alongside roasted root vegetables. Nothing fancy or avant-garde, but dammit I've done nothing but care for a newborn for the past week and it's good to get back in the kitchen and do something I'm already competent at.
I'm loading up the freezer with casseroles and the like for when ours comes this month. Figure between the two of us there won't be hands free for niceties like "chopping".
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  #2129  
Old 02-01-2018, 11:26 AM
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Grandma came over yesterday for lactation assistance while I went grocery shopping. She then held the kiddo while mom went to take a nap and I washed and peeled and chopped the produce and portioned the proteins out for freezing. Whenever we feel like cooking this week, the prep's already done.

And yeah there isn't much room in the freezer on account of all the donated heat & eat meals, so there's that too.
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  #2130  
Old 02-01-2018, 11:41 AM
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I am really looking forward to having family in the house for all of March and a good chunk of April. My mother in law has sworn off cooking but will do anything in the kitchen that doesn't involve turning on a flame. I'm down.
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