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The General Cooking Thread

Discussion in 'Cooking' started by Blue Dog, Oct 20, 2009.

  1. jdoogie

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    Make sure you throw flaming hot shrimp directly at their face to show them your appreciation.
     
  2. Frebis

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    I also can’t wait for my first opportunity to cook breakfast. Because everyone is getting everything. Pancakes, has browns, eggs, sausage, bacon, whatever. I’m going to be a pretend Waffle House cook. So fun.
     
  3. Nettdata

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    Let me know how the timing on that goes for you.
     
  4. bewildered

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  5. Rush-O-Matic

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    This isn't really cooking . . . but, I ate at Ted's Montana Grill Saturday night. I'd never had a bison filet before. Holy shit, it was good. That's the best tasting meat I've ever eaten. And, that includes some premium beef I've had at some fancy restaurants. Highly recommend, if you've got one in your area.

    [​IMG]
     
  6. bewildered

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    Red beans and rice made with lots of garden peppers.
    PXL_20210713_031055935.jpg
     
    #1946 bewildered, Jul 12, 2021
    Last edited: Jul 13, 2021
  7. GTE

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    My brother's bday is coming up and he went from never drinking coffee until about three years ago and now he's a complete coffee snob. To the point where he contemplated buying his own roaster. My coffee looks like a Yoo-hoo with the amount of creamer that I put in so my palate is a little different than his.

    Anyone have some links to some "high end" coffee? Cost isn't a matter, to a point of course. Not trying to buy that super expensive coffee that jaguars shit out or whatever.
     
  8. Juice

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    Jamaican Blue Mountain is top-tier coffee. It's $50 (or more) a pound, but worth every penny.
     
  9. Nettdata

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    Just for shits and giggles... but probably more for the ring-of-fire shits... I ordered the Season 14 case of Hot Ones hot sauces, and they showed up today.

    It'll be an interesting little experiment, to say the least.

    Not going to do the "sit down and blow your head off" wing challenge... but am looking forward to fucking with some East Indian friends who think they can handle The Hotness.


    IMG_9262.jpeg IMG_9263.jpeg IMG_9264.jpeg
     
  10. GTE

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    I'm probably around bottle 5 for the upper end of my enjoyment but I gotta know if the Da Bomb is as bad as they say it is.
     
  11. Nettdata

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    Yes. I had to find out myself. And fuck me for doing so. I'm only keeping it to fuck with my sworn enemies, who let me cook for them.
     
  12. Frebis

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    I ate through all ten of them a few years ago. I almost quit at Da Bomb. It was like a wasp stinging my mouth. Like not fun at all. The next two were hot but had other than da going on also.
     
  13. bewildered

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    Shakshuka made with peppers (bell, banana, jalapeno), tomatoes, and duck eggs from my garden. Y'all, this shit was fire. Mine had potatoes in it and was topped with feta. Give it a try sometime.

    [​IMG]
     
  14. jdoogie

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    Has anybody here used one of those Umai bags for dry aging meat? I usually make a prime rib roast for Christmas and I thought about getting one now and trying to dry age it this year.
     
  15. sisterkathlouise

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    Sometimes I make bibimbap, but sometimes I make bibimfridge. Tonight’s turned out surprisingly well - sticky rice with sautéed baby broccoli and zucchini, slightly overripe avocado, trashy freezer chicken tenders and a fried egg, all drowned in gochujang, which is one of my most favorite condiments.
     

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  16. bewildered

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    Anyone have poultry shears they love? I need to be able to clip through a turkey. The ones I bought to process the ducks are garbage and barely sufficed.
     
  17. bewildered

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    I roast a batch of garlic periodically. It's good in everything. Usually I save the parts I cut off to use in other recipes. This last time it occurred to me that I could roast that, too. I oiled them well and put them in the middle surrounded by the cloves. 295F for 2 hours, 350F for 30 min, covered with foil the whole time. I actually roasted 2 heads less than usual and ended up with a fuller jar.

    [​IMG]


    [​IMG]
     
  18. Nettdata

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    Very nice! What kind of oil do you store them in?
     
  19. bewildered

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    Just the EVOO I roast them in. I am super generous with coating them and pour it all off into the jar over the garlic, then sprinkle generously with kosher salt. I figure the oil is infused a bit with the garlic and wouldn't want to throw it out, so I do a little extra and use it to jar the garlic.
     
  20. bewildered

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    Shrimp etouffe

    Screenshot_20211215-195944.png