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  #61  
Old 11-20-2016, 11:06 AM
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Quote:
Originally Posted by Violentvixen View Post
Put it in tea.
Or hot cider, or mulled wine, or pretty much any kind of "it's winter and I wanna drink something hot" drink.
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  #62  
Old 11-22-2016, 10:13 AM
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Originally Posted by Ample Vigour View Post
Fruitcake is good
Only if you're eating it freshly homemade from the oven, otherwise it counts as a deadly weapon in either biological or blunt force terms.
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  #63  
Old 11-22-2016, 11:55 AM
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I don't have the recipe or technique, but I've had a fruitcake that was literally months old, and it was the best I've ever had.

You bake the cake around September, then spend the next several months soaking it in nice dark rum, you see, with a fresh pour-over every few days, maybe once a week. It's too wet to stale and too alcoholic to moulder, so it just gets better and richer in flavor.
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  #64  
Old 11-22-2016, 12:00 PM
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I love fruitcake. I've always loved fruitcake. I never understood the hate for it.
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  #65  
Old 11-23-2016, 09:05 AM
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Quote:
Originally Posted by Mightyblue View Post
Only if you're eating it freshly homemade from the oven, otherwise it counts as a deadly weapon in either biological or blunt force terms.
No sir, fruitcake, is good.
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  #66  
Old 11-23-2016, 11:11 AM
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Candied peels make for good stuffing for dates.
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  #67  
Old 12-05-2016, 03:07 PM
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Got an avocado

now what
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  #68  
Old 12-05-2016, 04:09 PM
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Quote:
Originally Posted by MooMoo View Post
Got an avocado

now what
guacamole? or bake it with an egg and spices in it?
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  #69  
Old 12-06-2016, 08:09 AM
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Quote:
Originally Posted by MooMoo View Post
Got an avocado

now what
sammich!
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  #70  
Old 12-06-2016, 01:27 PM
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Yeah but I'm gonna need more to go on than avocado between bread. :T

Oh maybe I can do that fancy avocado on toast thing everyone is gushing about?

Quote:
Originally Posted by Falselogic View Post
or bake it with an egg and spices in it?
I possess an egg. Explain.
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  #71  
Old 12-06-2016, 07:45 PM
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Make guac if it's at all possible to find queso fresco in Britain.
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  #72  
Old 12-06-2016, 07:49 PM
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Quote:
Originally Posted by MooMoo View Post
Yeah but I'm gonna need more to go on than avocado between bread. :T

Oh maybe I can do that fancy avocado on toast thing everyone is gushing about?



I possess an egg. Explain.

Deliciousnessness
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  #73  
Old 12-06-2016, 08:10 PM
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You could just straight up mash on toast.
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  #74  
Old 12-06-2016, 10:12 PM
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Quote:
Originally Posted by Daikaiju View Post
You could just straight up mash on toast.
Yeah, mashed avocado on toast doesn't need much done to it past salt and pepper.

Or mash it with a squeeze of lime juice and eat it with tortilla chips.

Or sandwich it with tomato, bean or radish sprouts, and a bit of mayonnaise.

I've seen eggs baked in the gap left in half an avocado by the avocado pit, but the only avocados I've seen that were big enough to hold an egg were too big to eat half of in one sitting, so idk about that.
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  #75  
Old 12-07-2016, 07:10 AM
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Oh yeah aint no way in hell my eggs would fit in an avocado. Sounds nice though.
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  #76  
Old 12-07-2016, 09:27 AM
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slice it up and layer it on a sandwich
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  #77  
Old 01-06-2017, 05:13 PM
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I've got some brioche buns somehow. Can I use them for something other than burgers? I dont really fancy them at the moment.
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  #78  
Old 01-06-2017, 05:29 PM
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brioche are sweet, so a bit of unsalted butter + condensed milk
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  #79  
Old 10-11-2017, 01:44 PM
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Help! My parents gave me two huge jars of turkey stock from Thanksgiving and I don't want it to go to waste! What do I make with it?
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  #80  
Old 10-11-2017, 02:35 PM
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Quote:
Originally Posted by Büge View Post
Help! My parents gave me two huge jars of turkey stock from Thanksgiving and I don't want it to go to waste! What do I make with it?
You can freeze stock.
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  #81  
Old 10-11-2017, 02:53 PM
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You can also do just about anything you'd do with chicken stock, I suppose. Might I suggest risotto?
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  #82  
Old 10-11-2017, 03:01 PM
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Perfect time for some soup! Chicken Noodle perhaps?
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  #83  
Old 10-12-2017, 07:00 PM
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Quote:
Originally Posted by muteKi View Post
You can also do just about anything you'd do with chicken stock, I suppose. Might I suggest risotto?
This was the BEST IDEA. I made risotto, and it was super yummy and filling. I'd never done risotto before!

Thanks!
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  #84  
Old 10-12-2017, 07:13 PM
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Congrats! It's good stuff but usually just a bit to labor intensive for me. Excess rice usually gets fried in my house
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  #85  
Old 10-13-2017, 07:52 AM
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Yeah, I love me a risotto, but I'm no so keen on making one.
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  #86  
Old 10-13-2017, 08:45 AM
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Quote:
Originally Posted by JBear View Post
Yeah, I love me a risotto, but I'm no so keen on making one.


This is one of my favorite uses for the InstantPot. You still have to cut everything up and maybe fiddle with the Sauté mode a few times but then you seal it up and let it run.
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  #87  
Old 10-13-2017, 11:11 AM
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Risotto is one of those things that takes a while to make, and when it's done, it's done, eat it right now

Timing that with the rest of dinner takes some finesse.

We keep making risotto to serve cafeteria-style at work and within a couple of minutes it sets up like concrete in the steam table. I'm not sure why we keep doing it.
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  #88  
Old 11-02-2017, 04:54 PM
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Eh, I've had leftover risotto fine by adding some hot water and re-thinning it. JBear, if it's any encouragement they're absolute piss to make, it just takes ages because you have to keep paying attention to it and stirring it for absolutely ages. But it's basically like rice, stock, onion and whatever the hell else you want. Easy, cheap and lots of tasty.
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  #89  
Old 11-11-2017, 12:12 PM
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I have access to cheap duck legs. What do I make? So far, I've been content to pan fry the duck leg with some salt and pepper in its own fat. I threw out the leftover duck fat. I feel like this is a waste of delicious duck fat, but I don't have a convenient way to store it (shared kitchen, limited space in fridge) so I have to use up the emitted fat in one go.

My next idea is to stir fry some greens (likely bok choy) with the fat and serve it as a side, but I'll probably have a bunch of fat left over. I saw some recipes suggesting I pan fry potatoes, which sounds amazing, but for some reason potatoes are relatively expensive here. Any other ideas? I'd also be open to any other suggestions besides pan frying, but I only have access to a toaster oven and electric range.
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  #90  
Old 11-12-2017, 09:10 AM
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Can you freeze the fat? You can freeze the stock off a chicken, so maybe?
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