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Zapf Dingbat posted:but we don't feel the need to share very often  Awesome.
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May 22, 2017 16:07
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Zapf Dingbat posted:The lady of the house had the idea to "eat like a millionaire" so she came up with a cheese/meat/hors d'oeuvres plate thing. I had no idea I was a millionaire.
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May 23, 2017 02:48
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Last I heard millionaires are more likely to go for well done steaks smothered in ketchup.
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May 23, 2017 02:52
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Stringent posted:Last I heard millionaires are more likely to go for well done steaks smothered in ketchup. uh, that's billionaires
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May 23, 2017 03:07
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Wife's away for work so bachelor cooking tonight Butter basted a scotch fillet and oven baked some sweet potato fries Perfect for watching the football  
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May 24, 2017 11:03
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Tonight's noms are bacon-wrapped pork tenderloin with steamed asparagus and hominy sauteed in bacon grease. I adore this hominy recipe. It's like candy to me. Ingredients from that I did tonight: 1 lb bacon, cut into pieces 2 30oz cans of hominy, drained 1 bulb (not clove, BULB. gently caress you "one clove of garlic" motherfuckers) of garlic, minced 4 stalks of green onions, sliced up Pepper and salt to taste 1. Fry up the bacon on medium-high until most of the fat has become liquid and the bacon is mostly cooked, whichever comes last. 2. Add the garlic and green onions, and stir until fragrant, about 2 minutes. 3. Add the hominy and coat it with the bacon grease. Sautee at medium for 10-15 minutes, stirring regularly, adding salt and pepper as necessary. Obviously, you're supposed to do about half of that but gently caress it, this stuff is awesome.
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May 25, 2017 05:08
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teh winnar! posted:Tonight's noms are bacon-wrapped pork tenderloin with steamed asparagus and hominy sauteed in bacon grease. I adore this hominy recipe. It's like candy to me. I don't believe you made this.
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May 25, 2017 16:17
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Trying to be a bit healthier so made crispy skin salmon with avocado and baked sweet potato fries
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May 27, 2017 09:34
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 I'm a pork fiend so when my butcher got some Iberico chops in I was all over it. They're £29/kg against £7/kg for regular chops and taste a lot 'steakier' than regular chops. 1 min a side in a ripping hot pan then 140 mins at 70'c. Greens are broccoli, spinach and spiralised courgette.
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May 28, 2017 19:30
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Finally used my cast iron skillet for something neither eggs nor curry and made caramel coconut pecan sticky buns!  Verdict: They taste good but are Too Much; I ate one of the smaller ones and felt a bit sick with all the sugar. The cookbook has a recipe for cherry buns with powdered sugar icing that uses the same dough, I might do something similar to that next time. PERMACAV 50 fucked around with this message at 09:58 on May 29, 2017 |
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May 29, 2017 09:56
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Sex Hobbit posted:Verdict: They taste good but are Too Much; I ate one of the smaller ones and felt a bit sick with all the sugar. The cookbook has a recipe for cherry buns with powdered sugar icing that uses the same dough, I might do something similar to that next time.
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May 29, 2017 22:48
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Aunt Beth posted:Which cookbook? I adore cherry baked goods. A little magazine-type thing I grabbed at the grocery store, it's called Cast Iron Desserts.  
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May 30, 2017 01:37
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Just fyi, the best cherry preserves are by Ziad. It's tart and delicious.
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May 30, 2017 15:59
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I like making cherry(or any fruit for any purpose) sauce in wine. Goes great with gamey meat and only takes about half an hour from start to finish.
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May 30, 2017 22:47
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I made something on Monday:     Honestly, one of the best steaks I have had in a long time. ~2.5lb bone-in Akaushi ribeye, dry-aged, dry-brined, smoked and reverse seared, basted in butter, garlic, shallots, thyme and rosemary.
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May 31, 2017 04:48
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Random Hero posted:I made something on Monday: So loving jealous
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May 31, 2017 05:17
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I've been living on peanut butter sandwiches because i'm flat broke and that post honestly made me angry. Looks so goddamn good. Well done.
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May 31, 2017 13:28
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Random Hero posted:I made something on Monday: Wow
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May 31, 2017 16:23
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Random Hero posted:I made something on Monday: Literally triggered a pavlovian response. What are you doing with the rosemary brush there?
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May 31, 2017 23:34
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Porcini risotto, herbed goat cheese, parmesan crisp, arugula, chive flowers.
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May 31, 2017 23:39
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Phil Moscowitz posted:Literally triggered a pavlovian response. Towards the end of the reverse sear (pulled at 115) and during the actual sear, I was basting the steak with garlic, shallots and butter using the rosemary/thyme brush.
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Jun 1, 2017 14:46
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Was craving a burger. Made a burger. Sorry for the blurry pics, I had greasy fingers from opening it up so it doesn't really showcase much of anything as I couldn't properly hold my phone, should have thought it out better but I didn't plan on taking pics:   Having a thermometer makes this stuff child's play. No longer gotta cut things open or poke at them, just use a thermometer when I think it's done and it'll tell me how far off I am. Burger was 20% beef mince (not lean), an egg, 1/2 tsp salt and pepper, 1 tsp worcestershire sauce, 1tsp dijon mustard, 1/2 tsp onion powder. Burger was layered bottom bun>lettuce>pickles>tomato>onions>burger>cheese>tomato>lettuce>ketchup>top bun. It turned out really good, but it's 1 hit KO'd my stomach and I'm bursting from just two of the suckers. I'm going to make much thinner patties next time as well, cause my jaw was cramping up from how wide I had to open to get it down. Was really quick and easy to make, so I'm probs just gonna do this next time I'm craving it instead of getting fast food. I've got enough left for a further two patties tomorrow if I feel like it. The food coma struggle is real. I also have a very guilty conscience because that felt so unhealthy, so I'll be eating veggies and fruits for the next 4 days to compensate.
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Jun 2, 2017 07:32
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Loopoo posted:Was craving a burger. Made a burger.    6oz lean beef spinach from the garden feta sauteed onions parm cheese crisp crispy fried shiitakes sun-dried tomato and ketchup puree on a brioche bun
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Jun 2, 2017 07:43
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drat, I just got completely outclassed. thanks, mr bigdick. now I feel inadequate. it's not the size that matters, right? it's how it tastes, right guys? spinach from the garden is a nice touch, what other stuff do you grow?
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Jun 2, 2017 07:47
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aww I wasn't trying to show you up man, just wanted to share. All burgs are good. This year, besides the spinach I'm growing a couple kinds of tomatoes, strawberries, thyme, rosemary, and thai basil for now. I do this on the shared roof of my apartment building, so space is limited - would love to have a full sized backyard to plant in like my folks did when I was young 
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Jun 2, 2017 07:50
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I know  just was flabbergasted at how glorious your one looked.you ought to grow radishes, too. trust me, you'll never taste anything quite like fresh radishes. they're a lot less tangy / spicy than store bought, and are surprisingly sweet. when I grew my first, I was really shocked at just how sweet they could be, seeing as the only radishes I'd ever had were always tangy like garlic. be thankful you can grow stuff, I'm stuck in an apartment with no garden, and I wish I could grow my own veggies. would be such a fun summer project. I looked into getting an allotment, but there's a 3 year waiting list and I'll be done with my degree by then and somewhere else. ridiculous.
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Jun 2, 2017 07:56
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Loopoo posted:I know Weirdly, we just harvested our first radish crop from our planter box, very first harvest ever, and yeah they're incredible. Make sure you cook the greens with a little oil and garlic, too.
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Jun 2, 2017 11:57
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 Cast iron pizza, tried doing more of a New Haven tomato pie style... Trader Joe's crust, pureed canned whole tomatoes w/ salt and a little EVOO, and fresh grated parmesan. emotive fucked around with this message at 02:18 on Jun 3, 2017 |
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Jun 3, 2017 01:50
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To make up for the hella unhealthy burgs I made yesterday (I could genuinely feel the cholesterol flowing through my veins), I decided today would be a somewhat healthy dinner: I dunno what the hell this is. I just saw a barley & bean mix sitting in the cupboard, along with a tin of red kidney beans. Figured I'd use them as the main star of the dish, and build around it. Threw in: - Onions and garlic that I sauteed - Rosemary and Thyme (a little bit) - Cabbage, Celery, Leek, Carrots, Potatoes, Green Beans (runner beans?) and baby corn - Tin of tomatoes - A cute lil star anise and a bay leaf, along with some parsley - A fair amount of chilli flakes and cayenne - Vegetable stock Turned out really delicious, packs a punch, and is a guaranteed 1 hit KO to your stomach. Real filling, even without any meat. I left the barley and beans soaking overnight, and then whammed it in the instant pot for 30 mins and it's incredibly yummy. Kinda like healthy comfort food, without the post-meal guilt. The little cheeky chilli kick is interesting too. I love how pressure cooking still maintains the texture of vegetables, they don't dissolve to mush, so my cabbage is still intact, my carrots have bite, the celery isn't goo. Super happy with this. The barley really mopped up a lot of the liquid, so I've got a nice thick sauce to it. I might add more water to make it more soupy and get myself hydrated, but that'll be for later when I reheat it. I love that I went into this recipe with no idea what I was doing, but just said gently caress it and went with the flow, adding stuff I thought would complement each other. It's oddly satisfying throwing caution to the wind and just experimenting, it can be really frustrating when you follow a recipe to the tee and it ends up not being nice.
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Jun 3, 2017 05:14
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Stringent posted:Last I heard millionaires are more likely to go for well done steaks smothered in ketchup. No as Donald Trump has taught us they eat lovely hamburgers and lovely nacho-platters.
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Jun 3, 2017 10:19
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MiddleOne posted:No as Donald Trump has taught us they eat lovely hamburgers and lovely nacho-platters.
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Jun 3, 2017 15:02
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Of course he loving did, drat you reality 
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Jun 3, 2017 18:48
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I've been loving Alton Brown's buffalo wings for a while now, made some today:
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Jun 4, 2017 06:55
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JawKnee posted:I've been loving Alton Brown's buffalo wings for a while now, made some today: lol
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Jun 4, 2017 14:52
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Made some pork ribs and forgot to take before picture so here is a during with lovely lighting and a cellphone quality. 
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Jun 5, 2017 02:51
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Rehydrated dried shitake, imitation crab, avocado maki Turns out sushi rice isn't too hard to make. This is the fourth roll attempt; my wife and I, even having experience in doing exactly that (in a sushi class long ago), STILL put too much rice on the three before this one. Still probably a touch too much, but it was the best of the lot. Shitake + avocado is my wife's absolute favorite roll, mostly due to this vegan sushi place in Berkeley that is divine.
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Jun 5, 2017 03:01
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fried brocoli, pickles, chickpeas, feta 2hr potato leak gratin  pad thai  serious eats black bean, poblano, cotija & feta burger  king of sammich: grilled cheese, mayo, tomato, lettuce 
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Jun 5, 2017 03:32
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How was the consistency on the black bean burger? I use the same recipe and mine would crumble until I started making them thinner.
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Jun 5, 2017 05:03
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Cloks posted:How was the consistency on the black bean burger? I tweaked it a bit - left out the egg and nuts, put more minced anaheim pepper in it and some serano too, plus some chickpeas. I dab it in some wholemeal flour and cornmeal before frying in a cast iron skillet. Yeah it's a bit crumbly around the edges but totally manageable. Makes a really tasty moist burger with chilli mayo, sauteed onions, cheese, tomato, lettuce and chutney. Edit: just remembered, I didn't dry the black beans out enough and the mix was quite fudgy - the chickpeas help with that. I imagine if you're having trouble with crumble the dryness of the beans would be a big factor. Maybe shorten that time a little.   I portioned it into half a dozen meals for two worth in ziploc bags in the freezer. sweat poteto fucked around with this message at 05:13 on Jun 5, 2017 |
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Jun 5, 2017 05:10
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I had a burrito for dinner, so here's breakfast instead... Sweet potato and spinach hash with eggs.
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Jun 5, 2017 05:13
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