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  #2071  
Old 05-04-2017, 12:57 PM
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Next time I make stew I'm probably going to do the same thing I did last time -- big 'ol turnip, a sweet onion (sauteed), about half a bulb of garlic, a couple potatoes, a few carrots, and a buncha green chile -- but I am also definitely adding in more cumin and paprika than I did.
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  #2072  
Old 05-08-2017, 09:33 AM
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re: garlic chat: I was skeptical of Korean food for years until I was told that Korean recipes include garlic by the cup. Now kimchi is the official pickle of Ample Vigour.
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  #2073  
Old 05-08-2017, 02:31 PM
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My garlic policy is, in general "As much garlic as you think you need, plus about 5 cloves"
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  #2074  
Old 05-08-2017, 03:40 PM
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Quote:
Originally Posted by muteKi View Post
My garlic policy is, in general "As much garlic as you think you need, plus about 5 cloves"
It's all about the margin of safety.
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  #2075  
Old 05-08-2017, 03:54 PM
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It amuses me how many outright toxic and poisonous substances we've evolved to digest (because they do gnarly things to GDI problems).
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  #2076  
Old 05-09-2017, 07:46 AM
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Quote:
Originally Posted by Mightyblue View Post
It amuses me how many outright toxic and poisonous substances we've evolved to digest (because they do gnarly things to GDI problems).
There's a whole section of the old Army survival manual dedicated to treating intestinal parasites with hot peppers and the like. Apparently the capsaicin does a number on those little jerks.
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  #2077  
Old 05-20-2017, 09:21 PM
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I made some really successful aglio e olio this evening. That's not much of a "brag" since it's just about the simplest pasta there is (literally just pasta, olive oil and garlic), but I've been frustrated with my pasta abilities for a long time, and this is a real "less is more" breakthrough for me.
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  #2078  
Old 05-22-2017, 12:12 PM
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I've been practicing making burgers most Mondays, but I've gotten to a point where I'd be comfortable making them for other people so today I decided to try something new:



A nacho casserole. This is an adaptation of a beef and bean casserole recipe I saw, but I don't like beans and I only had so many of the ingredients so I worked with what I have and it came great. I even got the attention of a local pizza chain.
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  #2079  
Old 05-24-2017, 07:29 PM
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Daaaaaamn, that looks good.
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  #2080  
Old 05-31-2017, 11:17 AM
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Literally called "Yum Yum Pickles." Hand for reference, that right one's about the size of a 2L bottle of soda. They're sooo gooooooood
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  #2081  
Old 06-03-2017, 02:11 PM
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i really want to pickle/can more stuff. we do dill cucumbers with my grandma every couple years, which is about the extent of my experience

Last edited by spineshark; 06-03-2017 at 06:27 PM.
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  #2082  
Old 06-17-2017, 04:23 PM
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mini stuffed peppers

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  #2083  
Old 06-23-2017, 08:53 AM
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Did a batch of those greek yogurt / self-raising flour biscuits last night, with a bunch of cheese and garlic. Turned out nice, but I think the cheese was a bit too fatty and caused them to flatten out a bit.

Also: this makes you realise just how much salt Red Lobster puts in each of their biscuits.
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  #2084  
Old 06-23-2017, 10:57 PM
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More cooking with seinen manga. Chili shrimp with asparagus and eggs in ketchup sauce. I enjoyed.
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  #2085  
Old 06-26-2017, 06:48 PM
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Cooked some pretty righteous gumbo for the first time today, with added significance since I'm away from Louisiana! I'll take a picture next time, but it definitely needed a thicker roux and more spice, but I was happy with how it came out this time around.
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  #2086  
Old 06-26-2017, 07:53 PM
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Did you use okra?
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  #2087  
Old 06-26-2017, 08:57 PM
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I bought an entire pound of lump crab meat at the farmers' market and used 2/3 of it to make hella crab dip. Yum.
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  #2088  
Old 07-15-2017, 05:55 PM
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pan-fried asparagus
jasmine rice
sriracha-barbecue chicken

Got an instant pot on amazon which came today. It's amazing, I can tell already. Easy to clean, easy to cook with, and I can make stuff that would take a day in the slow cooker (which is OK on the weekends but completely worthless on days I have to go in to work) in less than an hour with little to no loss in food quality. This device may well end up changing my life.

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  #2089  
Old 07-16-2017, 12:19 AM
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Quote:
Originally Posted by muteKi View Post
pan-fried asparagus
jasmine rice
sriracha-barbecue chicken

Got an instant pot on amazon which came today. It's amazing, I can tell already. Easy to clean, easy to cook with, and I can make stuff that would take a day in the slow cooker (which is OK on the weekends but completely worthless on days I have to go in to work) in less than an hour with little to no loss in food quality. This device may well end up changing my life.

I should have picked up that pot... I know a number of people who got it.
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  #2090  
Old 07-16-2017, 10:04 AM
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Quote:
Originally Posted by muteKi View Post
slow cooker (which is OK on the weekends but completely worthless on days I have to go in to work)
You can't set it before you go to work? That's what I do.
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  #2091  
Old 07-16-2017, 10:30 AM
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I never get up in time
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  #2092  
Old 07-16-2017, 09:50 PM
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I'm actually kinda proud of this one, even though I'm just the theorist in this company. My other half is an excellent amateur chef, but I'm often the one that figures out recipes and alterations since I have a far more sensitive nose.

We've recently inherited a slow cooker and I've been craving some pulled pork. Yes, it can't be "real" pulled pork but in our living situation a proper grill isn't tenable, let alone an actual smoker. So I decided to look through some recipes online and figure out how to adapt it to a slow cooker.

This is what we ended up doing:

-1 large pork loin (yes, it should be a butt, but this was what was in our freezer)

-rub consisting of brown sugar, kosher salt, paprika (need to get smoked in the future), dried thyme, pinch of cayenne, pinch of sriracha

-1/4 apple cider vinegar

-3/4 fresh pressed apple juice w/ pulp

-garlic cloves

-other half's secret bbq sauce


Other half sliced incisions into the loin and inserted chunks of fresh garlic, put the rub on the loin last night, and let it rest in the fridge overnight.

Then around noon, we put the vinegar and juice in the crockpot and placed the loin on top. Left it on low for ~7 hours until it could be torn apart with a pair of forks.

Other half removed the roast to do that and then I suggested we take the liquid and reduce it, which it did nicely Then other half added the ingredients for the bbq sauce (ketchup, worchestershire sauce, dijon mustard, a few other ingredients I'm unaware of because it's "secret"), into the reduced liquid and let it boil for a few minutes.

Then the new sauce was added back into the crockpot along with the shredded pork and left on low for another hour. Other half wanted to use some cream and potatoes up so it was an opportune time to make some scalloped potatoes.

It turned out really well!

Unfortunately we didn't have any fancy buns, there's a local shop that has savoury ones that I think would pair nicely with it.






-
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  #2093  
Old 07-16-2017, 10:15 PM
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My dad used to serve his "pulled" pork on a parkerhouse roll which made for an amazing combination.
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  #2094  
Old 07-17-2017, 01:14 PM
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We also made a mountain of pulled pork in our Instant Pot for our BBQ this weekend (... your invitations were lost in the mail, I presume...).

My diabetic-friendly one turned out quite well - I used the Splenda brown sugar in the mix and Coke Zero for the liquid. Sure, I'm going to die of cancer from whatever interaction all those chemicals creates, but I'll enjoy myself.
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  #2095  
Old 07-17-2017, 03:14 PM
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At least it's an option! I am hideously allergic to all artificial sweeteners, so whenever someone offers me anything I have to ask or read the stupid ingredient list.


PS: the pulled pork is even better the day after, I just confirmed.
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  #2096  
Old 07-17-2017, 03:57 PM
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Quote:
Originally Posted by Gaer View Post
PS: the pulled pork is even better the day after, I just confirmed.
Was there any doubt?
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  #2097  
Old 07-18-2017, 07:55 PM
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about three weeks ago i ended up with leftover black beans after a dinner and my roommate said "we should make breakfast burritos!"

well, due to various things that happened, that didn't happen until tonight. i froze the old beans a while ago (if not so soon that i'm sure they're still ok. i hope so though so i can make chili with them soon) and cooked all new stuff tonight


(picture is his)

i'm hot. working over four burners AND THE OVEN in the summer sucks

and now i have to clean this junk up

it was good though
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  #2098  
Old 08-19-2017, 07:12 PM
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MB's stupendously easy chicken & pasta bake (that probably exists in thousands of forms online):

You will need:
8x11 (or thereabouts) pyrex baking dish
1 lb approx frozen chicken (I typically use breasts, but if you use tenderloins/thighs you'll probably want to tweak cook time)
1 bag of pasta in your desired type
1 jar of pasta/etc sauce
1.5 cups of water
Shredded cheese to top at end (if desired)

1.) Preheat oven to 425 Degrees
2.) Put water in baking dish
3.) Put single layer of pasta, covering bottom of dish, in dish
4.) place frozen chicken on top of pasta layer
5.) cover chicken with chosen sauce (I usually end up using 2/3rds your standard pasta sauce jar)
6.) cover pan with tinfoil
7.) toss in oven for hour or so (or until chicken is cooked through)
8.) when done, pull out of oven, remove foil, and then chicken to chop into chunks.
9.) use spatula to free up pasta from dish, mix in chicken, then top with cheese (if desired)
10.) toss dish back in oven for 1~2 minutes to melt cheese.
11.) remove and enjoy

makes 3-4 average person servings.
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  #2099  
Old 09-10-2017, 05:03 PM
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Can I brag on behalf of my other half for what is about to be cooked?

Local grocer had rib-eye on special, thus these are going to be panseared in a cast iron skillet:




Other half is gonna make mashed potatoes for themself, as well as mashed squash and other veggies for me!
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  #2100  
Old 09-28-2017, 07:49 AM
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This is not much to brag about but I made country fried steak this morning. Being from the North, I've neither made nor eaten this dish in my life. My wife though, who is from the South, says this was pretty good.

Not much to look at though.

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